Podcasts about frito lays

Today on the Woody and Wilcox Show: Anniversary of Woody's Ray Romano impression; Election texts and coverage statistics; Federal Trade Commission has finalized the “Time Is Money” rule which makes canceling subscriptions easier; Woody's review of Are You Smarter Than a Celebrity; Women resigns from job and takes her office chair; Frito-Lays to put 20% more chips in bags; And more!

Sasheer Zamata (Home Economics, SNL) asks Handsome a delicious question about dinner party dishes! Plus Southern translation, a Frito Lays tour, disgusting beans, and more!Handsome is hosted by Tig Notaro, Mae Martin, and Fortune FeimsterFollow us on social media: @handsomepodMerch: handsomepod.comWatch on youtube: youtube.com/@handsomepodEmail the show: handsomepod@gmail.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michael Nederhoff, COO of Served with Honor, consultant, and Executive in Residence at Co.Labs chats with host Carlee Snow about all things: Working in controversial industries including cannabis, psychedelics, and e-cigarettes Building brand efficacy and storytelling with Loblaws, Redbull, and JUUL LabsThe parallels and differences between the cannabis and psychedelic industries Helping veterans re-integrate into regular life after service with Served with HonorConsulting and advising entrepreneurs and startups through Co.Labs  Michael Nederhoff is a consultant, advisor, CEO and Chairman. His experience in business is vast and spans multiple potentially controversial companies including JUUL Labs, CytoSport, Red Bull, Loblaw Companies Ltd. and more. He's worked with e-cigarettes, cannabis, and psychedelics, been involved with the marketing at some of the biggest names in CPG including Redbull and Frito-Lays, and he's rang the bell on the stock exchange (virtually). Hear all about this exciting career and what his main focus is now. Show Notes:Connect with Mike and learn more about his work: LinkedIn: https://www.linkedin.com/in/michael-nederhoffServed with Honor: https://servedwithhonor.com/Co.Labs: https://www.co-labs.ca/ Connect with The After Business School SpecialInstagram: @afterbusinesspodcast Join the community: https://www.linkedin.com/groups/14250411/Stay in the know: http://eepurl.com/io8Z6A This podcast is in partnership with the Edwards School of Business, University of Saskatchewan.

Britain's aging nuclear reactors could cost $10.4 Billion each to decommision. Hyundai is going to sell its cars on Amazon.com. Frito Lays electric delivery truck network. Dominos delivers pizza on a heated e-bike. Saskatchewan climate law suit. Canada gets another battery factory, this time in the west. Local clean energy lawsuit against the Saskatchewan government Dryer vents in an air-tight house Local town poisons kids with CO2 from their gas Zamboni Best and worst cars for miles of range per hour of super-charging Frito Lay electric trucks Dominos electric bike UK nuclear decommisioning costs. Solar Edge home charger - use solar to charge your EV at home The world's largest solar farm just came online in the UAE. They installed the equivalent of one Sask Power solar farm per day (10 megawatts), for a total of 2 gigawatts peak output. Hyundai and Amazon partner to sell cars online Battery factory coming to British Columbia The Lightning Round Nigeria removes fossil fuel subsidies and society is shook to its core! The Clean Energy Show is released every week so be sure to subscribe on your favorite podcast app to get new episodes delivered to you free! Support the Show Make a small donation to our podcast today! PayPal Donate!https://www.paypal.com/donate/?hosted_button_id=VMDCRPHLNR8YE E-transfer: cleanenergyshow@gmail.com Thanks for listening to our show! Consider rating The Clean Energy Show on iTunes, Spotify or wherever you listen to our show. Our Store Visit our T-Shirt and Merch Shop! https://my-store-dde61d.creator-spring.com Contact Us! Email us at cleanenergyshow@gmail.com Follow us on TikTok! @cleanenergypod  Check out our YouTube Channel! @CleanEnergyShow Follow us on Twitter or Threads @CleanEnergyPod James Whittingham https://twitter.com/jewhittingham Brian Stockton: https://twitter.com/brianstockton Leave us an online voicemail at http://speakpipe.com/cleanenergyshow Copyright 2023 with some rights reserved. You may share and reproduce portions of our show with attribution. All music is copyright with all rights reserved.  

A "DIP chip clip" sounds like those plastic thingies you put on a bag of Frito Lays' to keep them crispy, but really we're talking about clips that let you snap onto a DIP or SOIC package component to probe or program. They're particularly handy for in-situ analysis or communication, often used for dumping memory chips or logic analyzer uses. We had someone ask us about this particular clip: https://twitter.com/RndMnkIII/status/1616706574252183557 from social media - it says it's from 3M but what's the part number, and are there other sizes available? Let's go to DigiKey and find out! See the chosen part on DigiKey https://www.digikey.com/short/33hv35mj Visit the Adafruit shop online - http://www.adafruit.com

¡Oigan primos! Join the Dunces as they take a deep dive into what might just be Latin America's most inspirational story. To decide once and for all if lowly janitor Richard Montañez single handedly saved Frito-Lays from the brink of collapse by channeling his Mexican heritage and disrupting the food industry, or if he just sorta said he did and everyone kind of murmured about it for like 30 years until people looked into it and found out maybe he didn't do any of it but it wasn't really hurting anyone and could potentially do damage to call him out so it was decided it was for the best to let it go. It's a real head scratcher for sure, Disney's Searchlight Pictures' Flamin' Hot!

Papa Johns' is collaborating with Frito-Lays to launch its newest LTO. Krystal is merging with the owner of Logan's Roadhouse. And Domino's same-store sales improved in the first quarter.

Modern society has removed many of us from an intimate connection to the land, the water, and the elements. Air conditioning in cars and artificial light in our homes allow us to carry on without paying much attention at all to the forces of nature around us.These relationships to ecological surroundings are something entirely different for those who fish artisanally along the coasts of Peru.Constanza Ocampo-Raeder is an anthropologist who writes beautifully and poetically about the people who catch camarones and the various types of fish used to make cebiche. She explores their intimate and visceral relationships to their environments—writing about a world of tasting the wind, talking to rocks, and listening to rainbows.She finds that efforts to protect the traditional and artisanal fishing industries in Peru have provided the cultural and political power to protect the ecosystems that support these species.I find her work particularly interesting in the context of the global seafood industry. The United Nations estimates that almost 90% of fisheries worldwide are either overfished or have already collapsed. To meet rising demand for seafood on a planet with nearly 8 billion people, seafood farming has expanded rapidly and now provides over half of the world's seafood for human consumption. Fish farms pollute rivers, lakes, and coastal habitats, and escaped fish threaten wild populations with disease and other ecological impacts.I think Constanza's work points us toward what a healthy ecological relationship between people and marine life could look like, even as we fight to dismantle the commercial fishing industry and repair our collective relationship to the world's oceans.Constanza is from Mexico originally, and she's married to a Peruvian. She's now a professor of anthropology at Carleton College, in Northfield, Minnesota.This episode of Chrysalis is part of the Chrysalis Kitchen series, which explores questions of the sustainability of our food.You can listen on Substack, Apple Podcasts, and other podcast platforms.Please rate, review, and share to help us spread the word!Constanza Ocampo-Raeder As an environmental anthropologist, Dr. Ocampo-Raeder's work focuses on the political ecology of resource management systems in resource-based societies. Her current research projects explore the contradictions between sustainable development goals and policies that impact the livelihoods of small-scale producers, as expressed in initiatives such as food movements, protected areas and ecotourism. Dr. Ocampo-Raeder's current project focuses on the socio-ecological underpinnings of Mexico's diverse culinary traditions where she is exploring and contesting notions of fusion, mestizaje and gendered roles in the booming gastronomic economy. Her research combines ethnographic and ecological methodological frameworks to evaluate the human ecology of indigenous and rural societies in Latin America (Peru and Mexico). Dr. Ocampo-Raeder holds a bachelors' degree in biology from Grinnell College and doctorate in anthropology from Stanford University. She has published amply in both Spanish and English, often with her undergraduate students, for environmental anthropology, food studies, and human geography journals. Dr. Ocampo-Raeder is currently an Associate Professor at Carleton College where she teaches anthropology, environmental studies and Latin American studies. Cebiche/Ceviche Recipes from Constanza Ocampo-RaederRecommended Readings & MediaTranscriptionIntroJohn FiegeModern society has removed many of us from an intimate connection to the land, the water, and the elements. Air conditioning in cars and artificial light in our homes allow us to carry on without paying much attention at all to the forces of nature around us.These relationships to ecological surroundings are something entirely different for those who fish artisanally along the coasts of Peru.Constanza Ocampo-Raeder is an anthropologist who writes beautifully and poetically about the people who catch camarones and the various types of fish used to make cebiche. She explores their intimate and visceral relationships to their environments—writing about a world of tasting the wind, talking to rocks, and listening to rainbows.She finds that efforts to protect the traditional and artisanal fishing industries in Peru have provided the cultural and political power to protect the ecosystems that support these species.I find her work particularly interesting in the context of the global seafood industry. The United Nations estimates that almost 90% of fisheries worldwide are either overfished or have already collapsed. To meet rising demand for seafood on a planet with nearly 8 billion people, seafood farming has expanded rapidly and now provides over half of the world's seafood for human consumption. Fish farms pollute rivers, lakes, and coastal habitats, and escaped fish threaten wild populations with disease and other ecological impacts.I think Constanza's work points us toward what a healthy ecological relationship between people and marine life could look like, even as we fight to dismantle the large-scale commercial fishing industry and repair our collective relationship to the world's oceans.I'm John Fiege, and this episode of Chrysalis is part of the Chrysalis Kitchen series.Constanza is from Mexico originally, and she's married to a Peruvian. She's now a professor of anthropology at Carleton College, in Northfield, Minnesota.You can find Constanza's wide-ranging cebiche recipes and photographs from her fieldwork in Peru at ChrysalisPodcast.org.Here is Constanza Ocampo-Raeder.---ConversationJohn FiegeWell, can you tell me about the recipe brought and how you prepare it? Just take us take us through it a little bit?Constanza Ocampo-RaederYes, so I actually submitted several recipes because some of my work really delved into understanding the tradition of cooking fish with citruses, which is what we know colloquially as cebiche. And most of my work is carried out in Peru, and Peru is the capital of cebiche of the world, you know, they consider it one of the sort of primary dishes of the nation. So one of the things I wanted to do was, you know, depict different cebiche traditions around the world and sort of put them in conversation with some of the, you know, absolutely musts and must not that Peruvians tend to think about when they consider what the perfect speech entails. And I think, you know, one of the fundamental things that they always note is that their cebiche is really good, because of three fundamental issues. One, that they have access to incredibly fresh fish from a sea that actually has, you know, incredible amounts of, you know, biodiversity, both cold weather and tropical weather because it's right on the, you know, the Humboldt, or you know, Peruvian current, because they have a special kind of lime that they claim has a specific kind of acidity that cooks it to the right point, you know, when you when you actually mix it, and three, that it's simple, you know, and they have, you know, they really emphasize the simplicity of it, of not piling it up with too many condiments, which is actually what makes it different from, you know, other cebiche traditions around the world. So I really went out to try to learn how to make cebiche when I was living in Peru, and I learned it from a lot of different types of people from starting out with cookbooks, but just all the people that I knew, making cebiches at home paying attention to how it was done in restaurants, but then a lot of my fieldwork takes place with traditional fishing communities, artisanal fishermen. And we decided I really decided to pay attention to how they made cebiche because if it's, if you can claim it's the freshest cebiche, they were going to be the ones to make it. And it turns out that the best cebiche among the fishing communities tends to be made by teenage boys, because when they are starting—John FiegeWow.Constanza Ocampo-RaederYeah, it's actually really kind of lovely and there's a lot of pride among these teenage boys about making the best cebiche and they just kind of come up onto the boat with like an old knife, their salt, they're, you know, they have this you know, little sometimes they often put in MSG into it, which is really interesting because it kind of tenderizes the fish. So they have these little secret packets, of you know, of their MSG that they bring in. And, and they just wait to see what's actually captured. And the reason why these young men are doing it is because when you start going into, being folded into the labor of a boat, generally the easiest one for somebody who doesn't have a lot of experience on a ship, is to cook, so they you know, so you can kind of climb up the ranks and get good positions if you're a good, you know, sort of cook, so. So that's how I learned how to make it.John FiegeMSG doesn't usually go with our idea of freshness.Constanza Ocampo-RaederExactly, which is really sort of unique, that they're actually bringing the Ajinomoto, it comes in these cute little packages that you can buy buy strips in the corner store. And they you know, that's their secret ingredient often they're like, you know, so even in these tours—John FiegeThe not-so-secret ingredient.Constanza Ocampo-RaederThe not-so-secret ingredient, because even though they're bringing out the fish from the sea, you know, they think that it's a little bit tough when it's fresh fresh out of the beach, so they kind of put in a little secret tenderizer into it, you know, which makes a difference, I have to say like I've had cebiches in all these different kinds of ways. And, you know, they definitely, it definitely tenderizes it a little bit. So you know, so I learned how to do it with them. And it's generally pretty simple, you know, you have a pretty, you know, in the cities, there's a preference for certain kinds of fish like flounders and Chilean sea bass. But in fishing communities, you know, they'll make cebiche out of just about anything, just like in any coastal community. And it's basically freshly cut fish, you squeeze the lime with a little bit of olive oil, and some sort of hot pepper, either paste or you cut it up into tiny little bits. And you mix it up with maybe a splash of ginger, that's what you know, sort of changes a little bit from region to region, some garlic, if it's one style, which is the tiradito style, or you put onions in it, which is the traditional sort of Peruvian cebiche style, and you mix it all up and you serve it with something sweet like a sweet potato, which makes this like wonderful combination of like the sweet and sour, the acid and the sweetness. And you know, you mix it up and how long you actually let it mascerate is also changes from region to region. Now they do it really fast they do it what they call nisei or Japanese style. So they basically just mix it up right there and you're eating it as soon as you get it served. And I kind of like that, you know, sort of style—John FiegeIt's a lot of drama. A lot of—Constanza Ocampo-RaederYeah, it's a lot of drama. And you can go to these like cebiche bars, and they'll toss it right there for you.John FiegeRight, performance.Constanza Ocampo-RaederYes. And then something crunchy, you know, so it could be, you know, if you're in a place where they have fried plantains, they'll give you strips of fried plantains, or they'll give you, you know, sort of corn nuts, like Q'anchita, which have this sort of styrofoam quality to them, which are really interesting. Or, you know, in some places they might give you, you know, some some sort of like a bean, you know, like, frijoles zarandajas. So it just really depends on the region, but it generally has that sort of acid, the sweet and something crunchy. And that's about it. You know, it's really simple and Peruvians have excellent produce. They have great olive oil, like even cheap olive oil is just fantastic.John FiegeOh, really? Oh, because they've got that huge agricultural region.Constanza Ocampo-RaederYes, exactly. Exactly. So so that's basically you know, and I talked about in the recipe a lot about this idea of using the eye, el ojimetro, the eye-o-meter, if you will, and you know, and it's really it is really interesting, because you have to kind of develop this embodied feel of how to cook it, when is, I can't tell you exactly how many limes you know, just kind of has to look like it can't be swimming in it, but it also can't be too dry, right and you want to have enough of the lime leftover so you can either pour it in a glass and drink it or scoop it up with spoons. You generally want to eat cebiche kind of communally, but everybody has a spoon so you can get the right amount of the juice and so forth. And they also use they tend to use purple onions, which are a little bit sweeter. And so they have, it's very sort of locally articulated with certain varieties that are very much Peruvian, even the limes, they're technically key limes and you can get them here, but you know when you get have access to real lime trees, like the quality of the lime is just spectacular.John FiegeOh yeah, amazing.Constanza Ocampo-RaederYeah, yeah, Peruvians tend to claim that only their limes have a particular kind of acidity, and it comes from this one particular region. And there might be some truth to that. But to be honest, you know, I grew up in Mexico, and we had limes that were exactly the same and just as good, but, but it's that, that simplicity, and just the quickness of it that really, they have hands down the best cebiche out there. And just the variety of it, which is really sort of incredible.John FiegeWell, that idea of, you know, the limes have to be from here in this spot in Peru, like, that reminds me, in your article, you talk about this concept of oceanic terroir. And then you have this word that's really hard to say, searroir?Constanza Ocampo-RaederYes, which now I know, it doesn't quite work, I need to change it to merroir. Because I think there is, you know, the French have already started using it. So I tried to be I tried to coined a term, but it was already coined. So I need to change that. But yes, you know, there is this real, you know, discussion about, you know, one of the—you know, preparing the recipe takes this really interesting sort of communal process in which it's not just about the cook, who's actually preparing it. But to make it right, you also have to include the sort of knowledge of the commensal, the person who's actually eating it. And it's in that interplay of people tasting it and saying, yes, it tastes, it's the right texture, it's the right so-called freshness, it's the right sort of smell, it's the right look, you know, there's a particular patina, there's really beautiful patina, that forms on raw fish that's fresh, you know, it's like a little bit iridescent, but it can't be too much. Otherwise, it's old, you know. So there is this discussion amongst everybody who's preparing it, or giving the fish, the people eating it, about it having to have a particular taste, and that taste is very much connected to the different narratives are associated with what is a healthy ocean, right? What is a healthy seascape? And what is the relationship of all these different people to that particular environment?John FiegeYeah, it's so interesting, because you know, the French talk so poetically about the soil, and the weather and humidity, when they're growing grapes for wine, and it was just, I found it really fascinating to hear some of your, your people you're talking about in your work, talking about the sea air and the winds, and like, what part of the sea that the fish is brought from? I was like, Yeah, of course, you know, like, that's, that's what food is, it's taking, it's, it's taking elements from its environment and, and turning it into something else. And why not? Why can't that be a merroir?Constanza Ocampo-RaederYes, exactly. And, you know, what I think is really interesting, which is going back to this, you know, when you're talking about taste, there is this assumption that because taste is being mediated through a very particular, you know, sort of bodily organ, like the nose and the mouth, right, that it's objective. And I think what's really interesting about tracing the ways in which people, you know, talk about and construct narratives about the environment, and how it, you know, feeds into food, is that those narratives are actually pretty different. Like the objectivity. Once you start asking about people and comparing different narratives. You know, taste is not as objective, as you might actually, as psychiatrists, psychologists, actually, you know, make us out to think. Like all these studies of tastes and perception, you know, it's very much a sort of, pathway of, you know, different brain sort of processes, and you know, how your body picks up or can't pick up certain tastes. But what I have found in my work is that they're very culturally specific, right? They're socially constructed. And that in the case of the fisherman, for example, if you ask him, What is the best fish for ceviche, it is definitely not the fish that you pull out of the sea, right there and eat immediately. Hence, that's why they use the MSG, right? To them, the best fish is the one that you pull out of the sea, you clean and salt on the boat, you know, that's where, you know, you're using the wind of the deep sea, you're using the water from that particular ocean, you clean it up, you salt it, then you take it home, you store it on the top of your refrigerator, not refrigerated, you so you dry it, and then you reconstitute it, you know, about two to three weeks later. And that's the best ceviche and I have to say that that salting process, once you rehydrate and reconstitute it, it's absolutely delicious. So it's not an issue about freshness. It's about where and how it was prepared for future use.John FiegeRight. You know, strangely, this reminds me of some things I've been reading lately about cell phones and our, our, you know, addiction to social media. And there's been some studies by psychologists I believe, showing that people don't enjoy their food as much when their cell phone is sitting on the table.Constanza Ocampo-RaederOh, I can totally understand that. That's so interesting.John FiegeAnd it's like, yes, of course, taste has this massive psychological element. And it's about what is your interactions with the people at the table? You know, taste is not, you know, as you say, it's not this objective, scientifically measurable thing, it's about, it's about how it all happens in the process.Constanza Ocampo-RaederYes, yeah. And it's almost like you're chewing these past stories, right? Like you're chewing it, you're thinking it, your whole body opens up when you are exposed to food. And if you're connected into the sociality of it, and are open to hear about these different stories, I think that that's when taste can become this, like magical, cultural realm, where you're exhibiting different relationships with nature, different relationships with each other.John FiegeYeah, totally. Yeah. And as you mentioned, you know, cebiche is, is really tied up in the Peruvian national identity in this sense of national pride. And it's really this a centerpiece of this gastronomical boom in Peru, that is attracting all this international attention to the food culture there. And it seems like a powerful sustainable food movement has emerged with this boom. But I was wondering if you could talk a bit about what some of the ecological impacts and consequences of this exploding interest in cebiche and other traditional dishes is there?Constanza Ocampo-RaederYes. I think that that is such a great question. Because, you know, the interesting thing about the food movement in Peru is that it constitutes itself a little bit later than most of the sort of contemporary kind of back to land, food movements that we have today. And they explicitly joined a narrative of biodiversity conservation, they were really kind of after the times of terrorism, you know, the country really kind of opened up, woke up to all these discourses that were taking place worldwide as sustainable development, of conservation. And they know and they noticed that Peru was kind of being ignored, because Peru had been closed off for a couple of decades from, you know, really being involved in direct sort of global conversations about things.John FiegeFujimori, and that—Constanza Ocampo-RaederYeah, it was right after Fujimori was the first one to sort of open it up. And even though he was disastrous for the country in other reasons, he really sort of pushed a conservation agenda, reestablished, you know, sort of research taking place in the country. And that started really sort of catapulting not only economic opportunities, specifically through tourism, so suddenly, you know, they're like, Why aren't why are people going to Mexico and not, you know, lining up in droves to go to Peru? We have good food, we have great, you know, sights to go see, cultural multiculturalism and cultural richness. And so they started articulating sustainable development, around very similar sort of ethos has happened in the slow food movement in Italy. And in fact, a lot of the architects of the food movement are rural sociologists who are kind of, you know, followed the same pattern. And they really started focusing on how can we, you know, harness the sort of biological cultural richness of the country and use it as a weapons for sustainable development. So they even talk about like cocina como una arma social. So it's very much articulated as a sustainable development project. Now, the problem is that, you know, this meant that you would have to really explicitly start building networks to connect all the different producers. And this is an incredibly diverse set of producers, right? With thousands of varieties, if you just think about potatoes there's thousands of varieties of potatoes, thousands of varieties of quinoas and any of the quinopods. So how do you start linking up small scale producers who are often, you know, inhabiting very different land tenure arrangements, they might be indigenous, communal? You know, how do you start, you know, managing and organizing that. So that's the first sort of problem that not everybody has access to the market or knowledge about how to market it in a sort of, you know, culinary or gastronomic setting. The other thing is that once things start getting popular, let's say that, you know, there's a couple of varieties of potatoes that suddenly became really popular for representing, you know, Peruvian identity. So Lay's, you know, the Frito Lays came up with like papas sandinas, you know, but the problem is that once you need to mass produce it, you need to move towards monocrop. So, those are some of the environmental impacts that suddenly these foods need to be industrialized, right? They need to be, the scaling up of it has a lot of problems. And there's authors like you know, Garcia who's talking about what the impact of that is in certain animals like cuys, and in llamas and other sort of traditionally, you know, raised in different ways animals, and the same thing is happening with a lot of agricultural products. And definitely, with fish, because fish is actually being harvested by traditional fishing operations, they tend to be smaller scale, and they have an actual legal category within Peru. But you know, the demand is up, right. And they're also competing with industrial fleets, which are often impacting the, you know, the type of species that they're harvesting as well.John FiegeYeah, and I thought that was interesting how you talked about how these artisanal fishing folks have exclusive access to to fishing within five miles of the coastline. And so, you know, that's, that's really intensive protection of, you know, the traditional traditional kind of ways of fishing, and none of it's industrial. But, you know, of course, there are poachers and illegal fishing operations that violate all of this. But it seems that despite all the protections, fish populations are still dwindling. Can you talk about kind of the myriad factors that are going into what what's happening there ecologically?Constanza Ocampo-RaederYeah, absolutely. I mean, it's really hard to pinpoint exactly who's responsible for it. Unfortunately, it's these small scale fishing operations that are easy to target by policy and management, but they're really not, I really do believe that they're not really at fault, just because of the scale of it. Even though if you add up all the different fishing villages, it is substantial. I mean, it is artisanal fishing communities provide about 80% of the fresh fish that's actually consumed in Peru. So it's not trivial. But the problem is that first, you know, that fishing folk population, it's incredibly diverse. So they're using different types of aparejos or fishing gear, they're fishing different sections of that five mile, you know, section. So some of them are doing perhaps, you know, lobsters, some of them doing oysters, some of them are doing smaller fish, some of them are, you know, just focusing on tuna fish, others on, you know, different types of things. So coordinating, you know, different techniques for fishing and different traditions of fishing is sort of tricky. But then, you know, there is the industrial fishing fleets that are now capturing entire schools of, let's say, tuna that used to make it in closer to inland but now, you know, they're just not seeing it. So, you know, I've had a couple of seasons where you see, you know, fishing boats go out, and all they come back with is giant Humboldt squids. And that's a disbalance that's happening at the ecosystem level. And we don't know if it's just a normal—apparently, squid, they have these boom and bust sort of ecological cycles. So we don't know if it's because something has happened because of overfishing, or is it a normal cycle of the biology of the Humboldt, but it's not normal for it to be coming in such you know, bursts, that frequently. And then of course, there's climate change. You know one of the reasons I chose to work with these communities is because half of the year, they fish for tropical species, warm water species, and half of the year, they do cold water species because they live right at the intersection between the tropical water currents that come down from the Ecuador and the cold water currents that are coming in from the Humboldt in the current, which is really cold water. So these are communities that are particularly vulnerable to the unpredictability that happens with climate change events.John FiegeSo yeah, it feels like the oceans, in general, are this massive governance problem we have. And, and it always—Constanza Ocampo-RaederOh, absolutely. It's a tragedy of the commons. Yes.John FiegeYeah, totally. And it always has been, and there has been some progress in terms of some kind of international agreements. But really, it only takes one rogue nation or fleet. And who's gonna enforce it? You know?Constanza Ocampo-RaederYeah, yeah. But here's where I'm, you know, a little bit optimistic, because one of the things that I was really sort of taken aback when I started working in these communities is that, you know, there are so many different social and cultural kind of processes that are helping mitigate who, what are the rules are, you know, these fishing communities, they have very well established rules that are often kind of enforced informally. They're built on like kinship and marriage relationships, and just neighborhood, you know, capital that kind of accumulates. And the other interesting thing is that they don't really act, you know, I think as Western thinkers, when we go even and research a place, you go and research one fishing village, right, and then you might go to the next one, but they are much more, to use sort of contemporary parlance that I use in my classes, they queer these boundaries in really interesting ways. So even though they might belong to Village X, they might have families in the next village, and there's quite a bit of negotiation and discussion between villages—there's a lot of conflict too, but you know, they solve it through festivals and exchanges. And I think that that's why it's really important to sort of look at these issues at the local level. Because often, they've come up with solutions to kind of, you know, understand—they're already dealing with these problems, and they have been for a very long time. So it's very insightful to see what are they socially and culturally doing in order to mitigate some of these problems? And it has and you're absolutely right, it comes back to really collective action and how collective action works. And you know, how common pool resources are actually being managed by populations.John FiegeYeah, and it's hard enough to manage a national political conversation. But then you all of a sudden dealing with other nations with completely different interests and completely different political structures. It's just like, woof.Constanza Ocampo-RaederYeah, and even within the country, you know, like, depending on who's in government, you might have somebody who has this really extractivist sort of position, then you have somebody who doesn't, and then everybody likes to build new institutions. So there's so many overlapping institutional, I mean, it's chaotic. You never know who's, you know, you can see a fish and it's like, okay, who regulates this squid? You know, 13 different institutions?John FiegeHow many different folks regulate it? Yeah. Well, in addition to cebiche, you research and write about camarones, which are similar to crawfish as we know them in the US. They're crustaceans like shrimp, shrimp just live in the oceans. But camarones they go for this long journey from the ocean. And, and they swim-walk upstream through the river until they reach the base of the mountains where I don't know exactly what the cycle is, but it seems like they grow and spawn there, and then they head back to the ocean.Constanza Ocampo-RaederYeah.John FiegeAnd they're legally protected, and can't be caught until they reach a certain size. And the people who catch them are called camaroneros. And you describe these fascinating relationships they have with the ecology there and how they communicate through wind rocks, and in my personal favorite, rainbows, they're talking to rainbows, which is awesome, in order to, as you say, think like crawfish. And can you talk about how the how these camaroneros think like crawfish?Constanza Ocampo-RaederYeah, it's you know, it's really allegorical because this is a very particular landscape. You know, it's an interandean river valley, it's from the southern, it's still in the department of Lima, so it's still near the capital. But it's these, you know, beautiful valleys, where most of the mountains, if you can kind of envision them, they're completely bare, you know, they, they they don't have any vegetation, except for the vegetation that's on the bottom, along these rivers where there's an amazing amount of wealth of agriculture. And that's where most of the agricultural production in Peru is happening, in these inner river valleys. And so these communities kind of are, you know, you live in that green space and on the river itself. And so it's you can't really escape the sort of, you know, you're always listening to the river flow, you're always paying attention to meteorological differences, because the Andes is a really intense place, you know, when it rains, it pours, the sky is just too blue sometimes, you know, it's a very, very sort of crisp, intense place. So these families are, you know, they, in order to understand the behavior of these crayfish, they really pay attention to what's happening around them, they go down and touch the river boulders to see if they're, you know, warm, or if they're cold to kind of predict what the type of movement of the crayfish might actually be. One of the most beautiful things I learned from them is that they're often tracing rainbows. So they're paying attention to where rainbows are appearing across the sort of mountainous landscape. And if there's a certain kind of shape of rainbow that's happening upstream towards the mountains, that's actually indicating that it's probably raining. And the type of rainbow will indicate if it's raining too hard, which means that it can muddy the waters. So you know, they dive in and hand pick the crayfish, so they actually have to get into the water now and get them because the baskets that they used to use are now, they're too efficient. So they're now prohibited. So they go into the water to handpick them. And if the waters are too muddy, you can't see the crayfish. So, so they're kind of using the signs to sort of understand what type of rain or what type of you know, climactic sort of movement is happening upstream, and they use that to really, you know, understand it. And it's and it's the way that they talk about the crayfish, it's very personal, you know, they they use a lot of similarities between how the crayfish you know, behave. They, they use similarities like you know, when it's cold, like nobody wants to come out of your house, so why would you come out of your house, but if it's a nice day, you know, then you go out for a stroll, you know. So then that's the type of weather that they like to dive in. Because the shrimp are kind of strolling around their little cave or their little, you know, hole. So they use a lot of, you know, they they use their own life's pace, to sort of explain how the crayfish are working. And it's and its useful, it's very helpful to how they see it. So but they're very in tune. I mean, they're looking for rainbows. They're looking for earthquakes, there's a lot of these tremors that come down the mountains that are wind based, so they're not actual earthquakes. And they can tell, you know, oh, that like windows just suddenly rattle. And they're like, oh, something's going on upstream. So they're, they're kind of looking and adding up signs in order to decide if they're gonna go upstream to swim and capture the crayfish themselves.John FiegeIt's so interesting. Would you would you mind reading the first two paragraphs of, of your camarones article?Constanza Ocampo-RaederYes, I would be delighted.John FiegeIt's so beautifully written.Constanza Ocampo-RaederOh thank you. The title of the article is “When the Rainbows Bring the Crawfish.” “When the wind is not speaking, the people talk to rocks. They walk down to the river below their houses and place their hands on top of a stone's smooth surface, just like when you touch the belly of a pregnant woman, gently, waiting for something uncertain. They're trying to determine the rock's mood, because here rocks have temperaments. If they are in a fickle mood, they are tepid to the touch and there is no hope of deciphering what they want to say. If they are apathetic, they are cold and that tells people that the entire ecosystem is upset—it will not cooperate with humans that day. A very cold stone can even cancel an expedition planned for that night. A cold stone outdoes rumbling winds. When the river rocks are feeling sensual, however, when they feel hot in the frigid water, then the harvest begins. ‘A rock ‘in heat' means the crawfish or camarones are out,' Emiliano once told me. A hot rock is an excuse for a crawfish to take a moonlit stroll, but this time they do not swim-walk far from their miniature caves beneath the boulder. They softly shuffle about because the stone's heat will only go so far in warming the water. On those nights, these Andean crustaceans circle the boulders that make up their lairs. Also on those nights, when the crayfish come out, he crawfish folk, camaroneros, are waiting to catch them.”John FiegeThat's so awesome. I love that, it's so poetic.Constanza Ocampo-RaederThank you. That means a lot to me because English is my second language. And I took creative writing classes because one of the things I want to do is when I showcase some of these very, very different human natural systems and relationships, often the vocabulary we have is kind of limited by these Western ecological grammar that we tend to use. And I really want to write ethnography as this kind of magical realism. After all, I'm Latin American, so I love the idea of magical realism. And so it took me a really long time to write it. And it kind of goes against the grain for what typical academic articles are.John FiegeYeah, and it's too bad there's not more academic writing like this. Yeah, you know, I love the moonlit stroll.Constanza Ocampo-RaederYeah, that's how they said it, it's crazy. Yeah.John FiegeIt's so cool. So, between this writing about camarones and your writing about cebiche, one of the things that really jumps out at me is this relationship of the person fishing in the environment, to where they're fishing, and, and how that's a key element of a certain idea of sustainability. In the US, we have this very quantitative idea of sustainability, this, this notion that sustainability can be measured and regulated to protect “natural resources,” as many people label animals, plants, minerals, ecosystems. But lost in all this is the human relationship to the rest of the natural world. It feels to me like you're hinting at this notion of sustainability that reconnects human communities to ecosystems. Can you can you talk a bit more about this human relationship to the environment and how it impacts your understanding of this amorphous word of sustainability?Constanza Ocampo-RaederYeah, yeah, I've thought a lot about that because I began as an ecologist. My undergrad degrees were in biology and tropical ecology. And you know, and I started working in different places around the world having contact with, you know, locals who were using those ecosystems directly. And one of the things that I found, you know, pretty, pretty curious early on, and then even to a certain degree frustrating, is that you know, if you're coming in from it from this sort of Western scientific perspective, there is this desire that nothing is valid until you can translate it into some sort of ecological justification in the case of sustainability, when you're talking about the use of, you know, wildlife, or plants, and so forth or forests. And, you know, I kept on thinking like, why do we always insist for something to be proven, either positive or negative, when you're in the ground? You know, these relationships are often entangled, and they're contradictory, and they're not necessarily, you know, harmonious. I think words like, you know, harmonious, which have plagued the sort of human ecology literature for a very long time, and that are still used, directly and indirectly, to talk about indigenous systems of traditional ecological knowledge, you know, are really, I think, often unhelpful. Because what would happen if you if I depict this, and you know, and we have all these wonderful connections with nature, but then the fact of the matter is that in this particular article, I talk about how the crayfish have been, you know, extinguished and have to have been repopulated into this river several times, because it, sometimes it's sustainable. And sometimes it's not, because you can't necessarily control everybody who's interacting with them. So you know, so there's this bar of purity that's often placed upon resource-based populations that they have to do it perfectly, when our post-industrial society, we are far from perfect, you know.John FiegeWe don't do anything perfectly.Constanza Ocampo-RaederWe don't do anything perfectly. But when we're talking about others, we expect them to just be poetic about it, to be religious about it, to be, you know, nationalistic about it, have identities and sense of place. So I've thought about that a lot, and I think we need to open up to really think about human-nature relationships as often, you know, contradictory, unexpected. I think the Anthropocene sort of literature is really helping us look forward instead of backwards, you know, really take stock of what is here now, and then start reimagining the possibility of what sustainability can mean. And it's not going to be what you and I learned in our environmental studies, you know, when we were undergrads, like this is, I mean, at least I graduated from college over 20 years ago, and I am drastically in a very different place than I was when this sort of sustainable language and vocabulary started coming in. So I think we need to be open to messiness.John FiegeYeah, and it, you know, to me it feels like this dilemma, in a sense that, on the one hand, you know, it's easy for people to sit in their air conditioned house under a fluorescent light and stare at their computer and see these perfect ecosystems and these beautiful photographs and, and have this sense of this unsullied, perfect nature out there somewhere. And, and that's also kind of easy to critique as well. But at the same time, if everybody tried to go have these personal relationships with ecosystems, and our, you know, 8 billion people on the planet, like that wouldn't go well, either. So it feels like we're in this, we're in this hard place where we have these really superficial removed relationships with plants and animals and, and places, ecosystems, the land, the water, but at the same time, you know, that's the only thing that protects it in some ways, you know, like, thank goodness, all those millions of people are in New York City, you know, and not spread all over the state. Because then there would be nothing left. You know.Constanza Ocampo-RaederOn the other hand, you know, I think that one of the reasons I chose to focus on the internal food movement of Peru is because it kind of makes you think about these, you know, sort of different scales and the nested sort of nature of social, you know, groupings and relationships, because, in this case, crawfish are being protected. They are, you know, there is a period of, of a veda, where you can't actually eat it for a certain amount of months, so that they can actually reproduce. And that was actually driven by the increased desire of, you know, restaurants to actually, you know, serve this particular dish inside Peru. They're not exporting, you know, camaroneros, and it's very regionalised. And it's connected to a pretty substantial urban area, which is Lima. And so you don't know where the drivers are going to be at. But what they did right in this case is that they went and spoke to the people who were actually, in this case, you know, harvesting the crayfish, and they worked with them to find different alternatives. And there's different guilds, every river valley has crayfish in Peru, so there's a lot of different guilds. Sometimes they fail, sometimes they don't. But in this particular case, it also has a lot to do with the biology of a particular, you know, species. But in this case, they've been able to really manage it in what I think are pretty successful, you know, ways. So we need to play with issues of scale, I think, a little bit more.John FiegeYeah, for sure. But I, you know, related to that I found one thing you mentioned super interesting, that in the offseason, camaroneros are hired to enforce the fishing ban, and they're actually paid by the local hydroelectric plant to do this. And from what I, from your article, it seems like the dams are, are getting a lot of criticism from environmentalists, in part because their operations impede the journey of the camarones up the river. And the power companies want to take a bit of the heat off themselves by making sure that the crawfish populations don't collapse.Constanza Ocampo-RaederYeah, I mean, it's like, you know, I came into this project, thinking that I was going to really write a piece, you know, showcasing the evils of the mining company, but everything again, was so entangled. I mean, they're, they're trying to, you know, resolve a particular image, but they're not only just polluting, you know, disrupting the waterways for the camaroneros but for the entire agricultural sector, which is pretty powerful,John FiegeAnd industrial.Constanza Ocampo-RaederAnd industrial, you know, and yeah, it was a very surprising turn of events. And, you know, and it's also a very fragile sort of relationship, because you change mayors or, you know, something happens and those relationships can change. Conservation, I always tell my students is not an endpoint, it's always a process. You're just kind of buying time, throughout this entire thing. You're never gonna say like, oh yeah, here we are we, succeeded.John FiegeNow, conserved.Constanza Ocampo-RaederNow it has been conserved. Yes, exactly.John FiegeDone, let's move on.Constanza Ocampo-RaederYes. Yeah. Let's move on now. It'll never happen. So we, you know, I'll always have something to go explore. And we'll see what that work looks like. Right.John FiegeRight. Well, I just love how you've twisted around these traditional dynamics between industry and traditional fishing communities and urban environmentalists. And that's, you know, that's, I think, what makes this work you're doing so strong is, is we, in the mainstream media, we fall so easily into these stereotypical simplistic visions of each of these, you know, folks who might be called stakeholders. Which in itself is a problematic term.Constanza Ocampo-RaederYeah, exactly.John FiegeYou know, and it's, it's so complicated. And we, I think that, that complication, for me, it should give us a lot of humility. And to say,Constanza Ocampo-RaederI, you know, that that is a wonderful word to use. I mean, I've been also thinking a lot about the idea of grace, right? Like, when you read about these things, when you read about, you know, let's say, different foods, you know, it's so easy for us in the position that we're in, to say, like, Oh, I just learned about X or Y tradition, I'm gonna go do it, or I'm gonna go travel and doing it. And I think that, that feeds into this consumer thing that everything's up for the experience of others. I don't know how to say this. But you know, I've made the switch to go back to my home country, which is Mexico, to really start exploring what my relationship with food is. And, you know, and I, and I live a really, you know, kind of crazy relationship with food, because in a given week, I'm cooking things from India, from Thailand, from Vietnam, from Mexico, from Peru, and that has incredible ecological consequences, right? Like, not everybody should be able to have access to Peruvian crawfish, you know, like, what does it mean to really move into a much more local, you know, process of eating. And somebody like me, its a really, it's a really hard thing for me to do because I'm Mexican. I'm not going to eat, you know, turnips in the middle of winter, it would just be hell for me, you know. I even have a hard time, you know, doing the CSA even though I love the idea. I love having fresh vegetables. There's a moment in which I look at all those, you know, famine foods, that I consider famine foods, like turnip, beets and all that. And I'm like, yuck, you know, like, I don't, it's not that I don't know how to cook them. I am a perfectly good, you know, cook. It's just that culturally, we're also becoming a much more, you know, multicultural pluriversal sort of globe, and how do you how do you travel? How do you make these other ecosystems and human-nature relationships travel with you? So I have no real answer, but I think your point is really important.John FiegeYeah, and as somebody you know, with Northern European heritage, I'm really, I'm really glad I'm not tied to my own culinary history. You know? And that, that kind of Northern European, you know, focus on on animal husbandry and, you know, limited vegetables. You know, that's been disastrous, ecologically. So at the same time, being able to draw from other culinary traditions has allowed us to at least think about getting a food system into a more ecologically sustainable position.Constanza Ocampo-RaederYeah, because diversity is good, right. But then it also has its bad sides too. So, yeah, so I don't, you know, just culturally speaking, you know, like, why do I insist on buying avocados in Northfield when, you know, 73% of them, because I'm, like, actually keeping track of it, are always a mess? You know, but I cannot live without avocados. So it's like those cultural underpinnings and connections we have, and the ones we build throughout our lifetime, are really important and they're not trivial. Yeah.John FiegeRight, well, I lived in Texas for a long time, most of my adult life, and I always considered all the produce from Mexico to be local, essentially.Constanza Ocampo-RaederYeah. Mhm.John FiegeBut then when I moved to New York, it doesn't work so well anymore. Oh, no longer local. Definitely no longer local. Well, you mentioned wanting to go and explore Mexico and kind of your relationship to food. And one thing I found really interesting that you wrote was how a Peruvian waiter once told you that cebiches in Mexico are disgusting.Constanza Ocampo-RaederOh, god. Yeah. And I mean, and, and I have even heard worse, like, you know, the Peruvian food movement hit a chord in the national sort of psyche, in a way that is really kind of powerful, and spectacular, but if you're foreign, it takes you by surprise, because you come into the country, and they will say things like that without, you know, considering any type of consequence or maybe decorum, you know. But yeah, no, it's, you know, the very famous Mexican cebiche is a Acapulco cebiche, which I, you know, my family happens to be from Guerrero. So I know it very well. And, you know, they use ketchup, and they even sometimes put Fanta onto it because it's an orange based one. And I know it sounds kind of atrocious, but it tastes so good. Oh my god. You know, it just kind of brings this brightness into it. And you know, and they're just horrified by it. Like my husband, you know, when he comes to Mexico, if I tell him it's a shrimp salad, he'll eat it and enjoy it. But if I remind him it's ceviche acapulqueño, he'll be like, Ugh, you know, that's actually, you know. Ecuadorian cebiche, which is relatively similar to Peruvian cebiche, except that they use tomatoes, which is an Andean crop, like they could claim that one if they wanted to, and it's acidic, as well. They're like, Oh, my God, they use tomatoes. And they're, they're very sort of proprietary about what proper cebiche really is. So, so yeah, so it's, it's been interesting to sort of think about, you know, the, that that extreme sort of creation of a national identity around food. I have to say that in Mexico, it's very similar. People, we're very, very proud of our food. But we articulate it differently, like Mexico really is built around this idea of mestizaje. So for us, our food exemplifies that social process very, very vividly, right? Like we're always talking about a mole, for example, it has like the best of the indigenous ingredients and techniques and the best of the Spanish, right, like a proper Mexican, you can't be too European and you can't be too indigenous, you have to be a mix, right? It's a caste system, like the mestizo is a caste system. And so we are articulate it differently. Peruvians don't emphasize the indigenous part of their, you know, ingredients as much as they do in Mexico. But there are some, you know, strange pathologies about like, you know, how Mexicans also articulate themselves as being central to the gastronomic world. But you know, but there's similarities to both places, because there was two pre-Columbian empires there. So you know, there was two colonial, you know, processes, one that took place with the Inca first, and then in Mexico, it was the Aztec and predated by the Maya. Then the Spanish came into this landscape that was incredibly diverse. I mean, these are diverse places ecologically, culturally, socially, historically. And they were just perfect places in order, you know, you had these networks of economic systems already built for the trade of goods, you know, so it's no wonder that the two places where you have these fabulous cuisines are Peru and Mexico. So there's a lot of difference—um, similarities.John FiegeAnd where do you fit into all this? Like, as you think about this new work you're doing? You know, what, what is your what's your relationship to food? How is your identity tied up? Or not tied up in these things?Constanza Ocampo-RaederYou know, I, that, I, you know, I don't know, I find myself at this, you know, I'm close to 50. So I'm really excited to sort of really think about who am I, and I have this particularly beautiful window in which I'm articulating that, which is to my kids, you know, there to, you know, little boys who are eight and ten and they were born in the United States, but they have a really, really proud Peruvian father and an incredibly proud mother. We travel they do fieldwork with me. And so a lot of the questions I'm posing about what does food do for you, why is it important to articulate and talk about food and really pay attention to how we're eating, is really coming from this insight of raising two children, you know, like, who do I want them to be? How are they negotiating their own identity in the United States? Like we have big rabid discussions about, you know, if a flour tortilla is a proper thing in my household. And you know, and I mean, of course, like flour tortillas are Mexican, right, and there's like, a lot of foods we eat with flour tortillas, but I've kind of become radicalized in the sense of like, I'm like, you shall not eat flour tortillas ever, unless they're handmade by somebody, you know. And so my kids are, you know, it's really, like, I really diversify insects, like Mexicans eat a lot of insects. So we, my kids regularly take up chapulines, or worms or stuff to their, to their lunches that I you know, I'm like, bringing stuff from home, to really emphasize that there's more out there than what they're being exposed. I mean, these, we go to a progressive school, and they have a relatively good lunch, you know, but the food, it's just dreadful. So, I am kind of, you know, really trying to showcase also that food is not just a vehicle to nutrition. I think that, you know, a lot of these notions of sustainability get translated into these strange notions of health, and a clean body and a trim body. And I'm not particularly thin, you know, like, I'm a pretty, you know, I'm a big, robust woman. And so this idea that only through cleaning am I supposed to achieve this very particular kind of Europeanized body? I don't, I'm not, you know, 100% with it either. And so veganism is something that I'm really sort of, you know, considering, like, okay, like, if I'm going to eat meat or animal protein, like in what context. So I'm actively this late in my life really thinking about it, but I think it came through my kids. And so right now my new project is next year, I'm spending a whole year in Oaxaca, in Mexico, and I'm going to write an ethnographic cookbook, but it's very much going to be about, you know, discovering, you know, the sort of ecological, the socioecological underpinnings of the foods we eat, and really kind of bringing out these stories, that a mole is not just a mole, but it really articulates a particular legacy, I really want to write against the idea of fusion, because I think fusion gives you this sort of false sense of like, multicultural reconciliation, when it's not necessarily, you know, it comes from a very particular legacy. And really articulate it into the future, like, what does, what does Mexican food food mean today when you know, Mexicans live throughout the continent, and in different places, right, like, what does it mean for my kids? So it's a big question, and I and I'm grappling with it in the unexpected realm. But one of the things I did choose was to go back to my country and start working in my own cultural space, if you will.John FiegeYeah. Well, that's super interesting. Yeah, these are such, they're such complex, but also like, deep philosophical questions.Constanza Ocampo-RaederYes. Yeah.John FiegeAnd so where are you landing with this? I mean, is even the idea of sustainability, is it like a central thing you think about? Or like, how do you even think about that?Constanza Ocampo-RaederOh, God, you know, I don't think about sustainability because every time I try to, you know, kind of operationalize it for a particular project or something, it gets too unwieldy, because I do think sustainability has been, you know, articulated around a particular kind of human-nature relationship, that's much more on the ecological sense of it. And I'm trying to open up the, I believe that you can get to those, you know, systems that, you know, have low, you know, pollution, low outcomes, runoff, erosion, all those good things that I think are merit, you know, meritful. But in order to get there, we still need to get through the sort of human histories that will encourage us to really invest in that system. Because I think it's become, the word sustainable has become too dry in my mind, it's about following the carbon footprint or about doing it. And I can't get on board with that message, because I just can't connect with it at the human level. So we're, I'm really coming down to it as building up these sources of human histories, in order to emphasize that we're connected with food in more ways than we think about. Because like, you know, going back to avocados. Yeah, I shouldn't be buying avocados. I shouldn't be buying limes. I'm pretty aware of what my carbon footprint is. But I'm still going to do it. And the only thing that changes is now I feel guilty about it. But but you know, what can I do?John FiegeProgress!Constanza Ocampo-RaederYes, exactly. Like at least now I feel—but what can I do to have a much more sort of, you know, joyful life in the sense of feeling true to my identity, true to the type of person I am, true to my kids' heritage as well and still, you know, find a new ethos of eating and experiencing the world that is not, you know, problematic. And that's a big task. I don't know. I don't know if I'm being successful at it but I'm trying.John FiegeWell, the frame, the frame of thinking about your children is such a great one too. Because in your kids is, I mean, literally, your history. Like written in their DNA. And the way you spoke as they were growing up, you know, it's literally there, the history, but it's also so much about, what is the world they're going to inhabit one day?Constanza Ocampo-RaederYes.John FiegeAnd, and connecting the past to the future is just such an important thing. We can't live in the past. And we can't just be obsessed in with this, as you say, this kind of sterile, mechanistic idea of sustainability into the future, you know, they have to be connected to one another in some way.Constanza Ocampo-RaederYeah, and you know, and that's where I think delving into these, you know, sort of human histories is important, because if we think about all this, you know, discussion about the Anthropocene, like, what does it mean? Like, is it a Anthropocene of cyanide or the end of the world and all these, you know, kind of interesting, apocalyptic language that's being used to describe the future. But if you look at at least, you know, like, the history of my country, we've already gone through an Anthropocene. I mean, the colonial onslaught was severe enough that it reduced the population to, you know. How is it that we have such an amazing diversity of food today, after the genocide, after the ecocide? You know, after these post industrial processes, I mean, Mexico has been neoliberalizing constantly, since, you know, the 19-, you know, I would say 50s, 60s, but then, you know, went crazy in the 80s. And why is it that it survives? There's like, stories of survivors and resilience, that's where I want to be hopeful, you know, that this is not the first time we've we've faced these things.John FiegeWell, I'm super excited to read about your future work in Mexico.Constanza Ocampo-RaederThank you.John FiegeAnd, and I hope it feels like those first few paragraphs of your Gastronomica article.Constanza Ocampo-RaederYeah, I hope so. It's been already good. We've gone a couple of times. And it's been really, gotten me to think about, you know, these really interesting ideas of you know like, how here, we talk a lot about how we should go back to these decolonized diets, right. It's always, you know, in the US, it's always everything or nothing, like it's binaries, you know. And when I ask—John FiegeThis is the nation of black and white.Constanza Ocampo-RaederBlack and white, yeah, right. And when I asked these, you know, indigenous women that I'm, you know, collaborating with, you know, like, what did you use before the Spanish, like, you didn't have almonds, you know, they're not, you know, how would you decolonize this? And they're like, Why would we want to? They're like, They gave us the almonds, and we made them ours. And why would we deny all the work we put into making these almonds—and they have a word for it, they're criollo. Right, like, so that is interesting. That's not happening with the decolonize food movement here. You know, so we'll see what happens.John FiegeWell, it's like, it's like those, those cute little hats that folks in the Andes are so famous for, that are considered this traditional clothing, that they got from the Europeans.Constanza Ocampo-RaederYes, exactly. Exactly.John Fiege—long, long ago.Constanza Ocampo-RaederAnd so what, are we gonna get rid of them? Yeah.John FiegeIs that decolonizing? Yeah, it's a really, it's complicated. But yeah, I very much appreciate this getting out of the simplistic binaries that American culture can, is just so good at pushing us into.Constanza Ocampo-RaederYeah, and I mean, and the thing is also to remember that it's not like in Mexico, we might have the solution because they take the opposite. It's all mestizaje. It's like, it's all just mixed together. And there are its own pathologies with that, right. But I do think that local stories can help us do that. So yeah.John FiegeWell, awesome. Constanza, thank you so much for joining me today. This has been really wonderful and fun.Constanza Ocampo-RaederThank you, John. I look forward to talking to you more in the future. You have to come to Oaxaca.John FiegeOh, yeah.---OutroJohn Fiege Thank you so much to Constanza Ocampo-Raeder. Go to our website at ChrysalisPodcast.org, where you find her recipes for cebiche, her photographs from her fieldwork in Peru, and our book and media recommendations.This episode was researched and edited by Brodie Mutschler, with additional editing by Sofia Chang. Music is by Daniel Rodriguez Vivas. Mixing is by Juan Garcia. If you enjoyed my conversation with Constanza, please rate and review us on your favorite podcast platform. Contact me anytime at ChrysalisPodcast.org, where you can also support the project, subscribe to our newsletter, and join the conversation. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.chrysalispodcast.org

Sponsored by Microdose - To learn more about microdosing THC go to Microdose.com and use code "opie" to get free shipping & 30% off your first order. Opening clip from my side project, Opie unleashed in nyc is on my YouTube - OpieRadio and my Facebook - opieradiofans Thoughts on Bert Kreischer, Louis Ck, Theo Von and Bobby Lee.  Also, a quick timeline of where I lived, Buffalo Bills have a lot of momentum now, don't swim in the water, I hate that question, they look like Frito Lays chips, Dice, how would you know if I have friends or not and much more! Join the Private Facebook Group - https://www.facebook.com/groups/203909694525714 Merch - www.opieradio.com Instagram and Tik Tok - OpieRadioSee omnystudio.com/listener for privacy information.

If you’ve been watching the FIFA World Cup in Qatar, no doubt you can by now quote parts of the Frito Lays commercial featuring Peyton Manning and David Beckham.

In this episode of Two Fat Guys Eat, we talk about Cheetos' new "Mexican Street Corn" variety and how it matches up with similar snacks on the market. Our subject from this episode is Frito Lay's Mexican Street Corn Cheetos - https://www.amazon.com/CHEETOS-MEXICAN-STREET-FLAVORED-CHEESY/dp/B097FWZ2H7 Show Theme: "Two Fat Guys Eat" by Derek Schiable - https://www.metrolabmusic.com

This week on Pop Uncultured, the continuation of last week's shenanigans!  JY's theory that interracial relationships leads to comical cultural appropriation gives Mike the idea of woke plantations, and me the idea of sassy plantations full of thicc mamas.  Slavery was wrong...but cmon.  Who wouldn't want dozens of mouthy broads towing thousands of pounds of ass through their gentleman's estate?  I know I would, by jove!  And I also know you're lying if you say you don't.  Immorality is a small price to pay for literally the best possible life.That brings us back to how I'm a filthy, degenerate criminal, and it turns out Mike is a pure, pristine golden boy who can't even steal a bag of Frito Lays from a passed out junkie cashier.  Bless his unsoiled heart.  Eventually we move on - to my barely contained excitement - to pro wrestling in the Attitude/Ruthless Aggression Era, which brings us to my man Scotty Steiner aka Freakzilla aka Big Poppa Pump.  I don't know if you know this, but in addition to having disgusting mutant biceps, he's a math genius.  We watch a clip where he busts out some dirty arithmetic on known fatass Samoa Joe.  I'll tell you right now, there's at least a 141 perchance chance that I watch this promo everyday forever.We talk Espanol, we talk JY's Mexican Dram story (not me, a different me he went to Mexico with), we talk buying children, and also Mike's wife found out that he's gay.  All that and more on Pop Uncultured!I just did the "all that and more" part because I was feeling lazy and didn't want to write more.  It's a problem of work ethic, really.  The "more" part is a lengthy discussion of the filth Mike and JY watch (Love Island UK and 90 Day Fiance), which leads us to Jersey Shore.  Mike sells me on it with a clip where Snooki starts yapping at some dumb, boozed up dago, and he turns around and socks her one.  Long story short, I want to watch Jersey Shore now.  Violence against women is wrong...but cmon.  The wretched little bimbo basically begged for it.

4 Succ Mutants join forces to rap about the consequences of niche internet micro-celebrity, how Bernie could have won if not for Chill Neil, the plight of incels and femcels, and most importantly, launching the Frito-Lays boycott to solve the baby formula crisis. The Succ is: Kimberly Bertrand (https://twitter.com/bertrandmedia) Phil Buck (https://linktr.ee/PhilBuck) Justine Linette (https://twitter.com/punishedgarage) Ashley Gordon (https://twitter.com/SalisburySkank) Matt Moir (https://twitter.com/distastefulman) Willow Washburn (https://gamesbrown.bandcamp.com/)   Drop a Rating and Review on Apple Podcasts please! It will help more people find The Succ. Join our Discord and Support at https://www.patreon.com/TheSucc Join our group on FB, https://bit.ly/TheSuccShameposting Find our show on other platforms: https://linktr.ee/TheSuccPod Intro/Outro Music by J. Pupa (https://nightleather.bandcamp.com)

A man teams up with his squirrel roommate to rock the town of Topeka, Kansas. Join Ronald and Matthais every week as they bring you the scoop behind the weirdest headlines from across the globe. Submit your own headlines to butthatsadifferentstory@gmail.com to have it read on the podcast and expanded upon by Matthias and Ronald! Follow us on instagram https://www.instagram.com/butthatsapodcast/ Written, Recorded, and Directed by Andrew Damitio and Dan Cabrera Music by Andrew Damitio

Join Savages Unscripted for another episode as they discuss Frito-Lays adapting to inflation, the on-going gas issues, choosing electric vehicles, & celebrities reaching out to Russia! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

On this episode of THE CLASSIC METAL SHOW, Neeley and Chris talk about Kiss' new Cold Gin, and Frito Lays now cutting the number of chips in the bag. Get all our episodes at www.theclassicmetalshow.com. Interact with The Classic Metal Show at https://classicmetalshow.locals.com. **NOTE: 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.** Please take a moment to subscribe, share and leave us a 5 Star Review for this episode! It helps us grow and do better episodes for YOU!! WEBSITE: http://www.thecmsnetwork.com THE CMS PODCAST NETWORK: https://www.cmspn.com HEAVY METAL TELEVISION: https://www.heavymetaltelevision.net CMStv: https://www.cmstv.net CMSRadio: https://www.cmsradio.net CMSPN App: Search "The CMS Network" In Your iOS or Android App Store! Become A VIP On Locals: https://classicmetalshow.locals.com RUMBLE: https://rumble.com/c/cms BITCHUTE: https://www.bitchute.com/channel/cms/ ODYSEE: https://odysee.com/@ClassicMetalShow:a ROKU: Search "The Classic Metal Show" in the Roku Channels AMAZON: Search "The CMS Network" To Add Our Channel SOCIALS Minds: https://www.minds.com/ClassicMetalShow/ Parler: https://parler.com/cmspn Gab: https://gab.com/theclassicmetalshow Locals: https://classicmetalshow.locals.com Gettr: https://gettr.com/user/chrisakin CENSORED BIG TECH: Facebook: https://www.facebook.com/cmspn Twitter: https://twitter.com/cmsrocks Instagram: https://www.instagram.com/cmspn1/ YouTube: https://www.youtube.com/c/TheCMSPodcastNetwork **NOTE: 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.** #theclassicmetalshow #comedy #parody #neeley #chrisakin #shockjocks #popculture #sex #hardrock #heavymetal #celebrities #socialjustice #socialmedia #woke #politics #humor #dating #relationships --- Send in a voice message: https://anchor.fm/cmspn/message

On this episode of THE CLASSIC METAL SHOW, Neeley and Chris talk about Kiss' new Cold Gin, and Frito Lays now cutting the number of chips in the bag.Get all our episodes at www.theclassicmetalshow.com.Interact with The Classic Metal Show at https://classicmetalshow.locals.com.**NOTE: 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.**Please take a moment to subscribe, share and leave us a 5 Star Review for this episode! It helps us grow and do better episodes for YOU!!WEBSITE: http://www.thecmsnetwork.comTHE CMS PODCAST NETWORK: https://www.cmspn.comHEAVY METAL TELEVISION: https://www.heavymetaltelevision.netCMStv: https://www.cmstv.netCMSRadio: https://www.cmsradio.netCMSPN App: Search "The CMS Network" In Your iOS or Android App Store!Become A VIP On Locals: https://classicmetalshow.locals.comRUMBLE: https://rumble.com/c/cmsBITCHUTE: https://www.bitchute.com/channel/cms/ODYSEE: https://odysee.com/@ClassicMetalShow:aROKU: Search "The Classic Metal Show" in the Roku ChannelsAMAZON: Search "The CMS Network" To Add Our ChannelSOCIALSMinds: https://www.minds.com/ClassicMetalShow/Parler: https://parler.com/cmspnGab: https://gab.com/theclassicmetalshowLocals: https://classicmetalshow.locals.comGettr: https://gettr.com/user/chrisakinCENSORED BIG TECH:Facebook: https://www.facebook.com/cmspnTwitter: https://twitter.com/cmsrocksInstagram: https://www.instagram.com/cmspn1/YouTube: https://www.youtube.com/c/TheCMSPodcastNetwork**NOTE: 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.**#theclassicmetalshow #comedy #parody #neeley #chrisakin #shockjocks #popculture #sex #hardrock #heavymetal #celebrities #socialjustice #socialmedia #woke #politics #humor #dating #relationships

Story #1 - A 'peeping Tom' was caught with his pants down, but claims he was just working out Story #2 - A guy tried to buy an SUV by rapping good but stole a Frito Lays truck instead

Ahoy, beach babes! This week we plead with you to drag up a life raft and listen in as we crunch into PART 1 of our CHIPS series. Not so fast Eric Estrada, not those kind of chips. We're talking chips, like with dips. The kind of chips that used to live in a communal bowl at a big fun party before the end days began. Today we discuss everyone's favorite slippery orange discharge- no not the 45th president- OLESTRA! Remember WOW! Chips?? Well, you know who does? Anyone who shit their pants at work from eating them. So pop open a bag of fat-free Doritos and hop into a big diaper, it's Life's a Banquet the podcast!Heritage Radio Network is a listener supported nonprofit podcast network. Support Life's A Banquet by becoming a member!Life's A Banquet is Powered by Simplecast.

“There's a food revolution underway and it's not a fad. It's not letting up. It's a really exciting place to be” Josh Schroeter (05:05 - 05:11)   Josh Schroeter is truly an entrepreneur at heart. After working as a TV reporter and journalist for years, he went head first into the food industry in 2004 after starting Sahale Snacks with his best friend. Focusing on innovation, the company truly reinvented the packaged nut and trail mix category. When they sold the company to Smuckers after 10 years, it was time for Josh to move to his next venture; bringing a one-of-a-kind sunflower seed to consumers in the United States.   After serving on the advisory board of a large sunflower seed company, who is now his competitor, CEO and Founder of South 40 Snacks, Josh Schroeter, started re-thinking how consumers view them. As a very basic snack food, sunflower seeds had not seen that much growth as it's been dominated largely by two companies: Conagra and Frito Lays. Like with other seeds and fruits, there are different varieties, sizes, and grades of sunflower seeds; a factor the average consumer probably doesn't realize.   “My passion as an entrepreneur is innovating and disrupting categories of snack foods.” Josh Schroeter (05:35 - 05:41)   When living in Israel as a child, Josh knew of giant sized sunflower seeds that only grew there. As he got older, and began working in the food industry, he realized he couldn't get them anywhere else. Aside from these seeds being much larger in comparison to normal sunflower seeds, they were much easier to crack with a higher payoff. This made the process of eating them more of an “activity”.   Starting as a bit of a hobby, Josh traveled to Israel to see if he could figure out the supply chain to get these massive seeds back to the States. From there, he began shipping containers of them over, and found a partner that could help roast and pack them. Thus, South 40 was born.    The brand strategy of freshness is a highlight of South 40. As consumers are looking for healthier options, South 40 is providing that with their unique seeds with only two ingredients: seeds and salt. Using brands like Wonderful as role models, Josh and South 40 are focused on making their snacks a premium product for consumers. Displaying them in the produce section at your local grocery store is a staple to that strategy and central to how they grow and differentiate the brand from others. Making them accessible to all is also important with a direct to consumer option available on their website.   “The opportunity really is to communicate and turn consumers on to these seeds in a context and in a place where that quality gets reinforced.” Josh Schroeter (15:44 - 15:56)   It doesn't stop at sunflower seeds with South 40. The company is also about to launch something special with raisins. If it's anything like what they've done with sunflower seeds, it's sure to be a must-have in your snack selection.   How to get involved Join The Produce Moms Group on Facebook and continue the discussion every week!  Reach out to us - we'd love to hear more about where you are in life and business! Find out more here.    If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we'd love for you to help us spread the word!

We cover the patently unjust sentencing of the extraordinary whistleblower/self-proclaimed proud "traitor", Daniel Hale. Also some thoughts on the addled US gerontocracy and the extreme corporate abuse of a man electrocuted at a Frito-Lays factory. General RecommendationsJD's Recommendation: Drink 8 Glasses of Water Per DayJNM's Recommendations: 1) Call Me a Traitor: Daniel Hale exposed the machinery of America's clandestine warfare. Why did no one seem to care? 2) Letter from drone war whistleblower Daniel Hale to Judge Liam O'GradyLocationless Locationsheatdeathpod.comEvery show-related link is corralled and available here.Heat Death of the Universe - @heatdeathpodPlease send all Letters of Derision, Indifference, Inquiry, Mild Elation, et cetera to: heatdeathoftheuniversepodcast@gmail.com

In this episode we discuss the recent phenomenon of billionaires going into space, ongoing workers strikes, the minimum wage and wealth inequality in our society. Below are links to things we referenced in this show:How Amazon Crushes Unions (New York Times)Krystal and Saagar's Interview with Chris Smalls (fired Amazon employee) Frito-Lays Workers Go On Strike (YouTube parody)Frito-Lays workers describe harsh working conditions (Secular Talk)Frito-Lays worker electrocuted on the job, denied medical care, stalked and harassed by company agents (More Perfect Union)Joe Biden on the minimum wage (CNN)The Productivity-Pay Gap (Economic Policy Institute)

The dynamic duo of Sid & Ash return on their eighth studio podcast with a powerful feature from up-and-coming Bollywood actor and creator, Sachit Grover. They discuss the business of marketing yourself online, how the culture in Bollywood is changing, and the importance of talking about challenging topics. They follow this up with another highly awaited Sid the Love Doctor segment (39:52), where they bring on a new resident consultant. Let's just say, things are getting a little messy in the workplace... They conclude the episode with a revival of Buy, Sell, Hold, (45:31) in which they discuss the biggest headlines of the week: the Milwaukee Bucks winning the NBA title, the future of artificial intelligence, and a historic workers strike at Frito Lays. (TW: this episode briefly discusses abusive relationships and miscarriage) GroBro Productions on Instagram GroBro Productions on Youtube Link to submit Sid the Love Doctor Consultations: https://forms.gle/HPZppRAGDfZot1cf7 Email us at moving2NYpod@gmail.com with any feedback, ideas, news stories, or fan mail! Theme music is Funny Animals by Crowander

It's been a very eventful week as we rap about Ebay taking minor steps to thwart scalpers, Frito Lays uses slave labor to make chips, the Bucks take the NBA Championship, and and is the Jay-z-Kanye connection resurrected? Let's talk about it all. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/khary-robertson/support

Richard Montanez says he was working as a janitor for Frito-Lays when he came up with the idea for Flamin' Hot Cheetos. A recent story shed some doubt on his story but Richard stands by it. He joined Cory to share his incredible tale and spread his message of inspiration for everyone to follow and never give up on their dreams. See omnystudio.com/listener for privacy information.

Today the Nerds discuss a stolen Frito Lay truck, Busch Beer offering a lucky canine 20k and free dog brews as a career choice, free burgers for a year with a tattoo purchase, 'Trippy treats,' and much more! Twitter: @voicesofmisery mewe: @voicesofmisery Parler: voices of misery Gmail: voicesofmiserypodcast@gmail.com Instagram: voicesofmiserypodcast Discord server: voices of misery podcast https://tinyurl.com/VoMPodcastTees

Show grade? A. During We're Going To Hell Nic lays out a bizarre Wedding situation. Big J wants to give the Frito Lays company an idea.

In this week's episode the gang discusses betting on the election, the end of trump's presidency, country wide celebrations, reflections on the last four years and thoughts on the future, pronouncing Kamala's name, Biden's victory run, vaccine news, subversion of the US flag, Plant based burgers and the new Mcdonald's McPlant, mass meat production, beef jerky hunting, Tesla Tequila, Oregon Trail's cancelled Slavery videogame, living gamer lifestyles, looking forward to Thanksgiving and sharing thoughts on what the gang is thankful for. WE DID IT! 2 WEEK HIATUS BUT WE LOVE YALL! HAPPY THANKSGIVING!! SHOUTOUT THIS WEEK’S SPONSOR, FRITO-LAYS! Contest on IG! FDT linktr.ee/dipped

In this week's episode the gang discusses winter coming, getting fat during COVID, the US elections and Biden leading the way, Trump family reactions, missing Melania, legalization of drugs in Oregon, Gaad saad being a douche, people missing the point of BLM, blue lives matter flags in Orange County, prospects of a Biden presidency, 11.22.63 on Hulu and alternate realities, US isolationism, our sponsor Frito-Lay, people migrating out of LA, Megan thee stallion, cultural appropriation, Japanese and black culture, the role of media in politics, the COVID comeback, double standards on body weight in society, deep talks about status & communication between men and women in society. Wow what an episode! ITS ALMOST OVER GUYS SHOUTOUT THIS WEEK’S SPONSOR, FRITO-LAYS! Contest on IG! linktr.ee/dipped

Danielle Evans is an art director and designer that uses real life objects to create pause in a fast paced, digital world. She pioneered Food Typography in 2013 and has worked with the LA Times, Disney, Target, TheGuardian, McDonald's, (RED) campaign, Wix, Aria, Kellogg, Frito Lays, Cadillac, Tesco, and PwC just to name a few. In this episode, we talk about earning a living, competition, and changing creative directions. Enroll in our referral program and earn money by sharing this show Join our community on Facebook Transcript and show notes can be found here Try Podia and save 15% for life as a Creative Elements listener Try Hostinger and use code JAYCLOUSE for a special discount Brought to you by The Podglomerate Learn more about your ad choices. Visit megaphone.fm/adchoices

I didn't upload this last Friday like the asshole I am and we've recorded another episode since, so I couldn't tell you a damn thing we talked about except C.W.'s story about killing Josh's dog with a remote control car. Go listen to it and give me the Clint notes. Get it? Because he writes books that can be found at www.clintsbooks.gov/fuckstuff_bdd.Instagram: @sfa3d_podcastFacebook: @sfa3dEmail: somefa3d@gmail.com 

Born in the beautiful city of Berlin, Germany, Novi Brown has been able to explore many of Earth's treasures. But, New York City holds the key to this actor's thespian heart. Sporadically, Novi has dabbled in the arts since a young age, varying from the stage to the piano. In 2011, Novi graduated Magna Cum Laude from The City College of New York with a Bachelor's degree in Fine Arts. Novi's Theatre experience ranges from The Vagina Monologues, Dutchman and Boston Marriage. Novi has played lead in over 15 productions from TV to short film to feature films. The Entertainment Industry has proven a perfect fit for this ambitious young actress - with her eyes on the prize, she is now ready to tackle the BIG SCREEN. Print work has led Novi to work with some amazing clients, which include, Essence Magazine, Swarovski, Frito-Lays, Scholastic, Lifetime Movie Network, UP! TV, Swirl Films, ID Channel, Budweiser, HBO Shorts, and E! Networks + many, many more. Her commercial work includes, CarMax and three (3) ORS spots. --- Support this podcast: https://anchor.fm/theactorslounge/support

So, you think your kid could paint that? Turns out, they probably could! Hell, even WE could probably paint...that. Join us in this week’s episode covering the 2007 documentary, My Kid Could Paint That as we discuss the trials and tribulations of being an overnight manager of a Frito Lays factory, high art aesthetics, baby fame, and drink way too many Jell-O shots and vodka-spiked Capri Suns. Spoiler alert: much like the famed baby artist in this story, we don’t know shit about art! Googoo gaga, bitches!

JZAC is a hip-hop artist from New Hampshire. During his sophomore year at Plymouth State University he recorded his first song on his friends Macbook internal microphone. The passion grew quickly and so he decided to go all in and bought himself recording equipment, software and began investing all of his time and energy into the craft. Graduating with an Integrated Marketing & Communications degree, he worked at a local Frito-Lays warehouse and Market Basket to continue funding the music career. What helped gain him exposure early on was creating freestyle videos that would go viral on Twitter. With all the inbound traffic he was getting from the videos, he was prepared and had some of his newest projects and singles for people to check out or music videos they could watch.  Fast forward seven plus years since he started writing and recording, he’s now living in LA full-time off of his music. What he believes separates himself from other artists is his ability to be honest and authentic by telling his story and his truths. He hopes the music inspires and is relatable to what other people may be going through in their life.  In this episode he discusses the importance of shooting your shot, why we must always be prepared and ready to go, why we shouldn’t be afraid to step outside of our comfort zone, hit “post” and keep it moving and even if the path isn’t clear, create the blueprint. - If you enjoy this podcast, please leave us a 1 sentence review on the iTunes Podcast App with your honest feedback OR screenshot this Episode, post it to your Instagram Story tagging @JZACMusic & @PurposeintheYouth!  - Connect with JZAC! Instagram : @JZACMusic Twitter : @JZACMusic YouTube : @JZAC Spotify : @JZAC   Support the Bearded Man Content via Patreon! Website : Patreon.com/Bobbbaaaay   Enroll in Bearded Man University! Website : PurposeintheYouth.com/BeardedManUniversity   Connect with your favorite bearded man, Bobbbaaaay: Instagram: @Bobbbaaaay Twitter: @Bobbbaaaay Subscribe to our YouTube Channel for new interviews (and more) Follow us on Spotify Follow us on Soundcloud Subscribe to iTunes Follow us on Instagram: @PurposeintheYouth 

In today's podcast episode, we read the following ads: Harry's, Taco Bell's Play Zone, Frito Lays, and Jimmy's Driving School. Ad revenue is good! The post Ad Read: Episode 2 | A Great Place To Raise Your Kids appeared first on Bearded Gentlemen Music.

Rental company Hertz is suing Accenture for failing to design their website. Separately PepsiCo, maker of Frito Lays chips, has sued some farmers in India for growing the same variety of potato used in Lays chips. For information about VanDerGinst Law visit www.VLAW.com or call 1-800-960-VLAW. Attorney Dennis VanDerGinst from VanDerGinst Law looks at legal headlines Wednesdays at 8:40 when he joins AM Quad Cities.

Laird and Becky discuss a new millennial-focused insurance brand. Plus, a ranking of the Frito-Lays variety chip pack. Toggle(SM) Launch Marks Arrive of a Reimagined Insurance Brand Built for Digitally-Powered Consumers (https://www.prnewswire.com/news-releases/togglesm-launch-marks-arrival-of-a-reimagined-insurance-brand-built-for-digitally-powered-consumers-300748526.html) Toggle Renters Insurance (https://www.gettoggle.com/) A video ranking Fritos, Doritos, Cheetos, and Lay's chips is dividing the internet (https://mashable.com/article/frito-ranking-twitter-debate/#V1zipJaDUgqN)

A new article from Bloomberg explores how it's not always possible for Americans to be both ecologically mindful and financially responsible. Also, Pete Holmes got booed for comparing the Catholic Church to R. Kelly on SNL and a debate over Frito Lays is tearing the internet apart.

The will pay $1,520 per pay check. --- Support this podcast: https://anchor.fm/flipo-sound/support

Joe and Andy recap NFL Week 5, MLB playoffs, and discuss the post fight drama of UFC 229. www.dirtysports.com www.patreon.com/dirtysports www.harrys.com/dirty www.flagandanthem.com - Promo Code "Dirty" Seat Geek - Promo Code "Dirty" Subscribe on YouTube - www.youtube.com/DirtySports Follow us on Twitter - twitter.com/thedirtysports Like us on Facebook - www.facebook.com/dirtysports Follow Andy Ruther on Twitter - twitter.com/AndyRuther Follow Joe Praino on Twitter - twitter.com/FixYourLife

Host Matthew Cummings speaks with award-winning designer and creative director Nathan Pieratt about the three ways data impacts the creative process: it informs, it adds complexity and it uncovers insights. Pieratt shares stories from his more than 15 years of industry experience to illustrate how data helps determine the right channels, audience segments and messaging. While adding complexity and time to the creative process, data can uncover behaviors that lead to more insights…making the extra time and effort well worth it. ----more---- About our guest: Nathan Pieratt is an award-winning designer and creative director. He has over 15 years of industry experience developing creative strategy for Fortune 500 brands, such as Frito-Lays, Walmart, and AT&T. Currently, Pieratt is a group creative director at Epsilon, an all-encompassing global marketing agency. Epsilon provides unrivaled data intelligence and customer insights; world-class technology including loyalty, email and CRM platforms; and data-driven creative, activation and execution. As GCD, Pieratt and his team are responsible for the development and execution of data-driven creative strategy for AT&T Business, with a focus on email, direct mail and display. Pieratt also actively consults on creative execution and big ideas for brands like Arby’s, Snickers, Mountain Dew, Doritos and State Farm. He has been an adjunct instructor for the Art Institute of Pittsburg for the past 12 years, teaching both design and art director courses. Pieratt is a 2013 graduate of the IMC program and holds an MFA from Savannah College of Art and Design. He lives in Rockwall, Texas with his wife and four daughters. He enjoys a good book, cooking and is a huge Nebraska Cornhuskers fan (with the Mountaineers in close second, of course).

Today's show is dedicated to Blue.My guest Bonnie Harlan is the Founder of Prevent Pet Suffocation which is dedicated to spreading public awareness on the suffocation dangers pets face.The Prevent Pet Suffocation organization has grown to an international following of over 13,000 supporters and after this show we expect that number to increase.Bonnie typically hears from 3 to 4 devastated dog owners a week who have lost their pet to suffocation and had never heard of it before.Prevent Pet Suffocation Social Media Links https://preventpetsuffocation.com/FB www.facebook.com/PreventPetSuffocation/TWITTER www.twitter.com/4ublue2INSTAGRAM www.instagram.com/preventpetsuffocationSign the Frito-Lays petition to add pet suffocation warning labels to their chip bags.www.change.org/p/frito-lay-add-pet-suffocation-warning-labels-to-your-chip-bagsEnjoy the show!Sam, The Queen of Rock n Roll DogsHow to find meWebsite www.vegasrockdogradio.com Periscope @vegasrockdogFacebook vegasrockdogradioTwitter @vegasrockdogshoPinterestTumblrInstagram @vegasrockdog Gear www.vegasrockdog.comBlog www.therocknrolldog.comApp www.yapp.us Vegas Rock Dog RadioItunes Episodes and Pet Tip of The DayiHeart radioSpoke by Sirius XM

HAPPY NEW YEAR!!! Videogame BANG! is back from our longest lay off in our podcasts' history. We want to set this as a disclaimer to those of you who are regular listeners of the show, that in 2014 everything is changing. We've have turned our format completely upside down and added some thing I think everyone will enjoy. Wednesdays have a new look as Cory and Aaron welcome in a NEW PLAYER to VGB. She has been a friend and a scholar for many a moon, and she dives into the show along side everyone's favorite jerk: Steven Gutierrez. Her Name is Madison and she is part geek, part martial artist, mostly robot, and 100% Awesome! As we blast into 2014 this week, the team, as per usual, reports and laughs at, the gaming industries top stories. Talk about the games you should be playing, and in this special episode we look at and break down the top 10 most anticipated games, as told by CNN.. yes CNN.. with a new segment we like to call BANG it! or BANG it? Lace up your Sketchers and fill up your Frito Lays, And lets usher in the new year Game BANG! style!