Podcasts about Gazebo

In their second Actually episode, Graham and Chris unearth the stories behind some of Pet Shop Boys' most loved songs, with tales of paranoia, privatisation, puppets and Pavarotti. There's a comprehensive breakdown of inspirations and collaborators - from Bobby O and Ennio to Cameo and Gazebo - and analysis of everything, including the kitchen sink. By the time the last train pulls out of King's Cross, they've uncovered the album's major themes, and things are looking bleak. Thankfully love is discovered in a pair of Heart singles. But - own up - who forgot to book the orchestra?” To support the Pet Shop Boys In Depth podcast visit our Crowdfunder: https://gofund.me/5a755ef8   Or our T-shirt store: https://in-depth.teemill.com   And you can get additional In Depth content on social media: Facebook: http://tiny.cc/3jhcvz Bluesky: http://tiny.cc/jc7h001 X: http://tiny.cc/lc7h001

Nick is co-Founder of Bitewing Games, a tabletop game publishing company run by two dentists! In dentistry a bitewing is an x-ray that allows us to analyze and view a tooth in a different way than is seen with the naked eye. Their goal is to create and share games in a way that, much like the x-ray, will provide you with a unique perspective and exciting new experience. In short, they make classy board games that bite.To check out the campaign for Gazebo and Gingham, click here: https://www.kickstarter.com/projects/bitewinggamesnick/gazebo-and-gingham-travel-friendly-board-gamesWHERE TO BUY OUR BOOK: https://www.amazon.com/dp/B0DSJ1LMQ1FOLLOW US ON: Facebook: https://www.facebook.com/groups/boardgamebingeInstagram: https://www.instagram.com/boardgamebingepodcast/ Twitter: https://www.twitter.com/boardgamebingeWHERE TO FIND OUR PODCAST:Spotify: https://open.spotify.com/show/5RJbdkguebb3MSLAatZr7riHeart Radio: https://www.iheart.com/podcast/269-board-game-binge-72500104/Tune In: https://tunein.com/embed/player/p1344218/Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5jYXB0aXZhdGUuZm0vYm9hcmRnYW1lYmluZ2U=Apple Podcasts: https://podcasts.apple.com/ca/podcast/board-game-binge/id1522623033Visit Our Websites: Board Game Binge: https://boardgamebinge.com/Tin Robot Games: https://tinrobotgames.comElixir Board Games: https://www.elixirboardgames.com/our-games

Welcome to Super Game Brothers, a family-friendly video game and board game podcast. The weekly agenda covers the board games and video games we played in the last week, industry news, and the games in crowdfunding that stand out to us. This week, we talke about our initial experience with Clair Obscure: Expedition 33. Thanks for listening and laughing with us! Make sure to check us out on Patreon for exclusive episodes, early access, and other perks.Patreon - https://www.patreon.com/SuperGameBrothers Timestamps: 00:00:00 - Intro, escape rooms, Switch 2 preorder madness 00:18:30 - Patreon shoutout & Giveaway 00:20:34 - New games to subscription services 00:30:14 - Video Game Update / Clair Obscure: Expedition 33, Blue Prince, & Red Dead Redemption 2 00:54:07 - Board Game Update / Ito and Longshot: The Dice Game 00:57:30 - We're Most Excited About... Space Marine 2, Iliad, and Ichor 01:02:57 - News Mini-Nuke 01:43:06 - Crowdfunding Corner / Project L, Earth Animal Kingdom, Gazebo, and Gingham 01:57:51 - Wrap-up Join our giveaway at https://www.supergamebrothers.com. The links below help support our show, without costing you any more: Video games we talked about: Blue Prince Clair Obscure: Expedition 33 Red Dead Redemption 2 Board games we talked about: ItoLongshot: The Dice Game Thanks so much for stopping by! Your support is what makes our show possible.

Happy 333! In honour of our three hundred and thirty third episode, BoardGameGeek has decided to host an emergency session of the Golden Geek Awards, and we're here to tell you about all the nominees that satisfy the crucial conditions of being (1) good games (2) we played (3) last year. Before we open our third eye, we also talk about Einfach Genial 3D, Gazebo, and Stalk Exchange. 02:28 - Einfach Genial 3D 11:48 - Gazebo 19:08 - Stalk Exchange 28:43 - 2025 Golden Geek Awards 30:34 - Lord of the Rings: Duel for Middle-earth 31:09 - A Gest of Robin Hood 32:45 - Ironwood 33:09 - Compile: Main 1 39:45 - Arcs: The Blighted Reach Expansion 41:08 - Monkey Palace 42:10 - City of Six Moons 43:43 - Flip 7 45:26 - Endeavor: Deep Sea 46:07 - Fromage 48:21 - Civolution 49:26 - Hister Bingo 50:57 - Gloomhaven: Buttons & Bugs Get added to the BGB community map at: https://boardgamebarrage.com/map Send us topic ideas at: https://boardgamebarrage.com/topics Check out our wiki at: https://boardgamebarrage.com/wiki Join the discussion at: https://boardgamebarrage.com/discord Join our Facebook group at: https://boardgamebarrage.com/facebook Get a Board Game Barrage T-shirt at: https://boardgamebarrage.com/store

Nick Murray of Bitewing Games chats with Eric about his kickstarter for Gingham and Gazebo, his thoughts on the tariffs and what it's like being named Nick.0:00 - Introductions and What We've Played This Week13:38 - Publishing Gazebo and Gingham on Kickstarter27:40 - Bitewing's Relationship with Reiner Knizia32:20 - What Work Goes into Setting a Kickstarter Up for Success39:30 - Nick's Thoughts on His Post About Tariffs48:45 - What Is the Board Game Industry Going to Look Like a Year from Now?55:28 - Stonemaier Games' Lawsuit01:02:48 - Bombastic Direct-to-Retail Release01:11:25 - Listener Question - What's It Like Being Named Nick?01:41:13 - Outro!

公园里的 “小凉亭” 用英语怎么说？一位听众就发来了与此有关的问题：单词 “gazebo”、“pavilion”、“pagoda”、“pergola” 和 “arbour” 分别指什么样的建筑？听节目，跟主持人 Beth 和步理学习五个表示 “亭台楼阁” 的单词。

A longtime conductor of contagious positive vibrations, Danny Bodega is a much loved name among balearic dance music enjoyers round the globe! Co-founding Gazebo Records last year, his killer ear for breezy coastal cruisers and deep crossover club jams make Bodega's effervescent energies the perfect tone setter for those long 'n' balmy summer nights. Step back in time for 3 hours of extended hangs and zesty hedonistic pleasures with Danny Bodega as your good time guarantor! @beaton-4 Q. What inspiration did you draw upon when planning this mix, and what kind of listening environments might you see it being easily enjoyed in? A. Last year I went to my neighbour Lenny's night at a tiny basement club in Hackney with Dan Beaumont and Wes Baggaley playing records together. Had not felt that feeling in the club since the early days going out in Naarm with locals playing records all night at Lounge, Liberty Social and Roxanne Parlour. This mix is a nod to that vibe and best suited to before, or after the club hangs…or triathlon training. Q. Are there any records in the mix that are particularly close to your heart? A. There are quite a few records in here that I've had for more than 10 years and have only ever played to myself at personal kick-ons, so it's a delight to share them more widely. The Usual Suspects remix of Mr. C and Robert Owens' ‘A Thing Called Love' is one. While I've never been a fan of Robert Owens' vocal stylings, this remix is an overlooked $2 Layo & Bushwacka! banger. Will put it up on the Gazebo YouTube channel soon. Q. You and Nick managed to gather a tonne of support for your inaugural Gazebo Records release last year, releasing Fuemana's 1994 cult classic New Urban Polynesian on vinyl for the first time. What was your favourite part about that whole process? A. The response to the Fuemana family's story and musical talents from a whole new generation of fans really blew us away. Having Tony and Mamma Fuemana fly over from Auckland for the launch party was the perfect culmination of family, friends and community spirit around the release that was also the perfect send off for me moving to London the following day. News on Gazebo 002 incoming shortly… Q. Where can people catch you spinning next? A. All night at Frequence in Paris this Friday, Feb 21 at Bodega Nights, April 12 with Daisy Records and Evie at the Jago. Nick and I are putting on a Gazebo party over here on May 3 with some special guests that we are excited about!

In this podcast, Roland and Anthony discuss the use of simulation of both musical instruments and robots. They explore how software and sampling techniques allow musicians to replicate the sounds of real instruments and to design better pianos before manufacturing. They discuss how robot simulations allow testing code safely in virtual environments, avoiding costly or dangerous real-world consequences. The conversation extends to frameworks like Gazebo, Unity, and reinforcement learning platforms, and also how simulations cannot always bridge the gap between training in virtual spaces and real-world execution. Read a transcript of this interview: https://bit.ly/4ff74TB Subscribe to the Software Architects' Newsletter for your monthly guide to the essential news and experience from industry peers on emerging patterns and technologies: https://www.infoq.com/software-architects-newsletter Upcoming Events: QCon San Francisco (November 18-22, 2024) Get practical inspiration and best practices on emerging software trends directly from senior software developers at early adopter companies. https://qconsf.com/ QCon London (April 7-9, 2025) Discover new ideas and insights from senior practitioners driving change and innovation in software development. https://qconlondon.com/ Save the date: InfoQ Dev Summit Boston (June 9-10, 2025) Actionable insights on today's critical dev priorities. The InfoQ Podcasts: Weekly inspiration to drive innovation and build great teams from senior software leaders. Listen to all our podcasts and read interview transcripts: - The InfoQ Podcast https://www.infoq.com/podcasts/ - Engineering Culture Podcast by InfoQ https://www.infoq.com/podcasts/#engineering_culture - Generally AI: https://www.infoq.com/generally-ai-podcast/ Follow InfoQ: - Mastodon: https://techhub.social/@infoq - Twitter: twitter.com/InfoQ - LinkedIn: www.linkedin.com/company/infoq - Facebook: bit.ly/2jmlyG8 - Instagram: @infoqdotcom - Youtube: www.youtube.com/infoq Write for InfoQ: Learn and share the changes and innovations in professional software development. - Join a community of experts. - Increase your visibility. - Grow your career. https://www.infoq.com/write-for-infoq

On this week's edition of the Flavors of Northwest Arkansas podcast, we hop over to Siloam Springs and to the Park House Kitchen + Bar, where we interview owner/operator Alma Sanchez. But before we got into that interview, we wrapped up Top Chef NWA 2024 benefitting the Rogers Public Library Foundation. We'll hear from the winners and have some news about a popular new part-owner of a Springdale restaurant. Also, this coming weekend will be a popular grand opening weekend in Bentonville. Callisto will be opening on Friday (check out our Facebook/Instagram for our soft opening story) and Brothers Meethouse will be opening on Friday in the Market District. We'll hear from them. So glad that we got to the Park House Kitchen + Bar in Siloam Springs. Really enjoyed the interview, the space, and the food! For those that haven't been there, Alma Sanchez has an amazing place in the downtown historic district right by the City Park & Gazebo and Sager Creek. She was raised in the restaurant world and grabbed the opportunity of the Park House when it unexpectedly became available, just a few weeks after sitting on the porch there, wondering aloud how cool it would be to own the place. It used to be a hotel, and still kind of is. Alma will explain that. She also talks about how they came up with the menu for the place. They thought outside the box for this one and it worked out well. She talks about how they pivoted to survive covid, and how that kept her from having to lay anyone off.   Also, any place that has brunch on the weekends, chicken and waffles, and a Monte Cristo has my attention!   We talk to Alma Sanchez from Park House Kitchen & Bar, next, here on the Flavors of Northwest Arkansas.  

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Listen to all my reddit storytime episodes in the background in this easy playlist: https://www.youtube.com/playlist?list=PL_wX8l9EBnOM303JyilY8TTSrLz2e2kRGWatch my videos in full on my YouTube channel (you even get to see my face!): https://www.youtube.com/Redditor This is the Redditor podcast! Here you will find all of Redditor's best Reddit stories from his YouTube channel. Hosted on Acast. See acast.com/privacy for more information.

Chris and Elecia chat about simulated robots, portents in the sky, the futility of making plans, and grad school.  A problem with mics led us to delay the show with Shimon Schoken from Nand2Tetris (co-author of Elements of The Elements of Computing Systems: Building a Modern Computer from First Principles). Look for that later in the year. Elecia is playing with Webots, a robotics physics simulator. Simpler than ROS's Gazebo, it also can run in an online mode where you can run it on a browser, selecting between many different robots.  Chris talked about processing his photos of Comet C/2023 A3 (Tsuchinshan–ATLAS) using PixInsight and Siril. Then we talked about grad school (including Georgia Tech's reasonably affordable CS Master's Degree). Tony sent in this insect detector: Mothbox. If you want links like this or de facto letters to the editor, please sign up for the Embedded.fm newsletter. Transcript   Photo of Comet C/2023 A3 (Tsuchinshan–ATLAS), taken from Seacliff Beach in Aptos, CA by Chris White

This week on The Metro, Rev. Jeff Ivins brings you another week of 80s tunes to take you back featuring: Crowded House, Sting, Culture Club, General Public, Jona Lewie, Iggy Pop & Kate Pierson, Devo, Dragon, A-Ha, Rod Stewart, Duran Duran, Laura Branigan, and finishing off with Gazebo.

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Holmberg's Morning Sickness - Thursday September 5, 2024 Learn more about your ad choices. Visit megaphone.fm/adchoices

Holmberg's Morning Sickness - Thursday September 5, 2024 Learn more about your ad choices. Visit megaphone.fm/adchoices

Renfro Foods is a privately owned, award-winning food producer of salsas, sauces and relishes, including 30 Mrs. Renfro's products, located in Fort Worth, Texas. Founded in 1940, Renfro Foods is owned and managed by the second and third generations of the Renfro family. Its products are sold in the United States, the Caribbean, Canada and the U.K.As president of Renfro Foods, Doug works closely with his cousins Becky and James to run the company. In particular, Doug focuses on research and development, private label and contract packing, quality assurance, sales and marketing, legal, information technology and a dozen other areas Doug and his cousins strive for family harmony in managing the company and don't make any major decisions without a unanimous vote of support. For Doug, one of the benefits of working with family is the ability to be brutally honest with each other and still maintain a civil and professional relationship.  The team at Renfro Foods pays close attention to flavor trends to identify new salsa flavors.  QUOTES “When I got out of college, if I had come to work here I would have been chopping cabbage. The executive positions were filled by my dad and my uncle.” (Doug)“When I came (to Renfro Foods) I had been in charge of corporate accounting for a billion dollar company. My uncle was still doing pricing on a legal pad with his desk calculator. I said, ‘Here's a spreadsheet. It's going to instantaneously recalculate the cost of thousands of items in a millisecond.' He saw what that did and he said, ‘Can you do that every 90 days from now on?'” (Doug) “If you don't demand as much of your ego to be around, one of the secrets I tell (people) is get somebody without your last name to suggest the same idea you've been suggesting that's been ridiculed and suddenly it's a great idea.” (Doug)“If you take business things personally, that screws (family) relationships up.” (Doug) “I think we lost money on every jar of Raspberry Chipotle we sold last year. Thankfully we didn't sell many.” (Doug)“I want everything on the label to be tasteable but you can't always afford to do that without losing money,” (Doug)  TRANSCRIPT 00:01.23vigorbrandingAll right, hey there, Fork Tales listeners and viewers. I am really happy to be joined today by a good friend of mine, Doug Renfro. Doug is president of Renfro Foods. And I had to say it like 25 times because somehow the word foods after Renfro, I mean, foods in Renfro is easy. 00:13.93Doug Renfrosorry 00:15.18vigorbrandingRenfro Foods, I just struggled. But anyway, ah he is the the the president of Mrs. Renfro’s Salsa. ah Not only are they a family owned company, which always is interesting, but they’re one of the most innovative companies I know. Doug, welcome and thank you very much for joining us and for your time. 00:32.73Doug RenfroThanks, happy to be here. 00:34.60vigorbrandingSo ah you know I’m going to start off by pointing out i’ve I’ve been very fortunate to know you and to ah have your product. And it’s phenomenal. And I’m not just saying that. ah Case in point, I have three jars behind me that were supposed to be props for this presentation. There were actually more than three. But my favorite one was sent to me, which I thank you for, and I ate it. So ah I don’t have as many jars here as I should probably. but Anyway, it’s a phenomenal product and you know, anyway, I appreciate you sending us some samples. So so tell us tell us about you and Renfro Foods and the story and your role in the company. 01:12.84Doug RenfroSure, we’re an 84-year-old family business and all the development has been organic. My granddad distributed grocery items in the 30s and made it through the Depression and thought, you know what would be fun, we’ll quit my job and start a company out of the house. So in 1940, he and my grandmother started out of their house and for 12 years or so they distributed grocery items and flavored vinegars and different things, spices. And around 1952, they moved into the core building that I actually sit in. We have now two city blocks in the street in between, but we were just one little brick building. And he started making syrup, and I like to point out there were no maple trees harmed. 01:50.40Doug Renfroyeah And then they made relishes. And you know, when when I do a trade show, like we’ll be in New York together two weeks from now and it’s a fancy food show and people will walk up and say, are these are grandmother’s recipes. 01:56.90vigorbrandingYep. 02:01.53Doug RenfroAnd I always say, no, but wouldn’t that be cool? ah You know, nobody ate Chipotle in 1940, 50, 60, 70. It’s all very organic dynamic. 02:07.41vigorbrandingRight. 02:09.47Doug RenfroSo when I was a kid, we just made Southern relishes, which had the velocity of a snail. So we had no money. And then we got in, my dad and my uncle got into taco sauce, thank God, in the seventies, which became macanti, which became salsa. and and ah and so And separating that you know for a moment, I went i worked at the nastiest jobs we had you know every summer, sixth grade, through high school. and In college, I lived at home and mixed the spices in the afternoon, went to school in the morning, very glamorous life. So I got out of college early, went to work for Ross Perot’s company at the time EDS. I was here when they sold it to General Motors, you know wearing a coat and tie every day, going to Detroit. My car did not smell of oregano anymore. 02:46.98Doug Renfroah Very cool, good people, smart people, good money, got my MBA, CMA, and some other acronyms. But, you know, corporate life will suck the soul out of your body. So I came back 32 years ago and working with my cousins, my dad, my late uncle, it’s been a lot of fun and to your point, You know, we weren’t getting a lot of sales with mild, medium, and hot. So we started creating things like craft beer salsa, mango habanero, tequila, I think. And not at um a gourmet store, housewarming gift price, but at an everyday in your grocery cart price. 03:18.68vigorbrandingMm-hmm. 03:19.53Doug RenfroAnd we’re fortunate now to 600 brands in the country where Mrs. 03:19.54vigorbrandingMm-hmm. 03:23.12Doug RenfroRimbros is number eight. I caution people not to get excited because we doubled would be number eight. but Big folks are big. 03:31.24vigorbrandingyeah Yeah, well, hey, they are. But you know what, though? Your product is fantastic. And in this in this day and age, we do a quench. We do a ton of CPG work, right? And craft and ah the originality and having a real story It’s super important to people and so products like yours. I mean you yeah I mean, I know you’ve been doing this or for forever you guys but but it’s a really it feels like a really great time for this type of brand and this type of product and Again, it’s all about the quality. 03:52.55Doug Renfroyou 03:59.98vigorbrandingSo I you know, the mango habanero as I said is my favorite. What’s your favorite? 04:05.52Doug RenfroWeirdly, that is also my favorite. 04:06.85vigorbrandingAh Nice 04:06.92Doug Renfroand and i’ve you know all Almost all the items now are recipes I’ve gotten to create over the years with my vast lack of culinary training. um but we you know I would look at things like Mango Habanero specifically. 04:17.07vigorbrandingThank 04:19.83Doug RenfroI was at a white tablecloth restaurant. I saw Mango Habanero on Chutney on Halibut, and I followed it away as something maybe five years later, we could sell every day in the grocery stores. 04:22.21vigorbrandingyou. 04:29.82Doug Renfroand That’s exactly how it turned out. and Even then, there was pushback internally about, you know, it sounds like a bizarre combination. And of course, it’s a better number two seller now for quite some time nationwide, Canada, UK. But ah it’s also, you know, a normal trend now. And that’s what you’re seeing like, you know, fast food places now have Carolina Reaper french fries, which, yeah you know, 20 years ago, nobody knew what it was. 04:50.78vigorbrandingYeah. 04:54.17Doug Renfro10 years ago, it was crazy, exotic, ridiculous. And now it’s almost an everyday thing. 04:58.86vigorbrandingRight, right. So we are you Mrs. Renfro then, if you’re making all these recipes? 05:03.42Doug RenfroIf you take the, my grandmother’s on the side of the label, if you put a wig on me and shave the beard, I think that’s what you get. 05:11.51vigorbrandingThat’s fantastic. yeah it’ so Okay, so talking about family here. I mean, you know some family owned companies, you and I know know a lot of people are part of family owned companies. ah Some families require members and future leaders to spend time outside the company. ah Was your time required and did you find that time valuable? And then or or did you and did you always plan? I know you worked there when you were young. Did you always plan on coming back to the company? Talk a little bit about that. 05:36.67Doug RenfroSure. My time was not required. Frankly, when I got out of college, if I had come to work here, I would have been chopping cabbage. 05:43.53vigorbrandingYeah. 05:43.60Doug Renfroah they they The executive positions were filled by my dad and my uncle. s such a tiny We’re small now. We were tiny, tiny back then. So I had to go somewhere else if I wanted to not wear jeans and be covered with cabbage and onions. And I think it was wildly helpful. like When I came back, I had been you know in charge of corporate accounting for a billion dollar company in some areas. and My uncle was still doing pricing on a legal pad with his hand desk calculator. And I said, look, here’s a spreadsheet. And it’s going to instantaneously recalculate the cost of thousands of items in a millisecond. 06:16.59Doug RenfroAnd he saw what that did. And he’s like, can you do that every 90 days from now on? stick yeah Having the discipline and learning and the networking was just fabulous. And I will tell you, we needed a ah filtration system for the fourth generation. So I said, we can’t hire 14 people just because they want to work here. And I said, in that case, for that gen, yes, you have to work somewhere. You have to graduate college. You have to work somewhere else for at least two years and a real job. 06:41.34vigorbrandingyep 06:42.42Doug RenfroAnd then we can talk about management training on your management track. 06:44.65vigorbrandinghere 06:46.70Doug RenfroAnd ah today we have zero fourth-generation working here. But we have we have that off and on. About half of them have done so well they could not remotely afford to take a pay cut and come back here. 06:59.74Doug RenfroYeah. 06:59.93vigorbrandingYeah, that’s great. And my my rule has always been two years and one promotion. 07:01.41Doug Renfroyeah 07:04.61vigorbrandingIf you want to come in the family, in the business, ah you got to, you know, college education, two years and one promotion. So ah and you know what, it’s neither where my girls or seem to be remotely interested. So they’re probably smarter, they but they got a good education. 07:18.22Doug Renfroand And we’ve got our age range on Gen 4 is like 23 to 38. 07:19.88vigorbrandingkind 07:23.63Doug RenfroSo you know some of them, I didn’t come back till I was 29, I think. 07:23.85vigorbrandingMm hmm. 07:27.19Doug RenfroSo there’s you know wait we’ve got lots of time. I’m not ancient yet, but you know I’ve still got some time in me. 07:33.14vigorbrandingYeah, well, yeah, sure. Of course you do. and Now you said, in one of your quotes, it was something like, ah ah if people say their family business journey, if if people have said ah their family business journey has been a smooth road, they’re a smooth liar. 07:46.85Doug Renfroso 07:46.95vigorbrandingah but Talk a little bit about the struggles and the family and all that kind of stuff. 07:47.79Doug Renfrowell 07:51.08vigorbrandingJust, you know, like some of the things you have to overcome, because it’s always amazing to me. ah ah Just, you know, what what all is involved there. 07:59.16Doug RenfroYeah, it’s it’s funny. i’ve I’ve spoken to the TCU family business class like eight years in a row now. And I usually start out with how much time do I have? um But is anyone recording this? I’m like you. But you know, one of the things you deal with is like my late uncle and my dad, they, to me, they see me in diapers when I started talking because that’s how they met me. 08:19.23vigorbrandingMm hmm. 08:19.42Doug RenfroAnd it’s hard, you know, they’ve seen you be a silly kid and get in trouble. And now I’m telling them they need to change the branding. You’re like, you know, what’s this little kid saying, shut up and get back over there. And frankly, if you don’t have, you know, if you don’t demand this much of your ego to be around, one of the secrets I tell them is get somebody without your last name to suggest the same idea you’ve been suggesting that’s been ridiculed. And suddenly, it’s a great idea. 08:42.33vigorbrandingHmm. 08:43.81Doug RenfroAnd actually, it becomes their idea. And as long as you can live with that, you know, if it’s all for the greater good, you know, foul I don’t have to get credit for everything, and I don’t have to get immediate results. It’s slow, steady progress to me. Because you and I have seen a lot of people that you know skyrocket up and then skyrocket back down. 08:59.28vigorbrandingYep, that’s right. 09:00.96Doug RenfroIt’s about gradual process. We have we have no investors. you know We just use bank debt when we need it. um It’s all still family controlled. And because of that, it’s more slow, steady path. But yeah, well I think you know I’ve told you that my dad and my late uncle had a rule. They were 50-50. They had a a little sister who didn’t work here, but she could be a swing vote, but they had an agreement. They never ever did anything important if it wasn’t a unanimous vote. They didn’t go get a tiebreaker. So now my cousins and I who run it, we have 84% of the votes of the company, and we could outvote each other on certain things. 09:30.24vigorbrandingThat’s great. 09:38.26Doug RenfroAnd we’ve done the same thing. if it’s I’m talking about a capital expenditure branding campaign, a new flavor. big things. We have to be unanimous or we don’t do it. I just assume I’m missing something if I can’t convince them both and vice versa. And now that’s key. I’ve seen friends who make a lot more money and have a lot more wealth, who have a sibling they can’t talk to, they’ve never spoken to in 20 years, and it breaks their parents’ heart. And we’ve chosen not to do that. 09:59.72vigorbrandingyeah Yep. 10:02.50Doug RenfroWe’ve we’ve gone with family harmony, so we sub-optimize, but it’s a family business. 10:02.81vigorbrandingYeah. 10:05.90Doug RenfroWe can do that. 10:06.99vigorbrandingYep. And you know, that’s, ah that’s really important. I mean, I know you obviously get it because you said all those words. and and But, but, you know, when you have the family involved, I mean, you know, the family, it’s important. 10:17.69Doug RenfroOkay. 10:18.01vigorbrandingthere’s I don’t know that there’s anything more important than family. And you’re, you know, the the company is what supports the family. And so if they can’t all be harm, if there can’t be harmony, At the end of the day, we have. and so I admire you for that, the way you’re handling it, because ah as you’re you’re right. We’ve seen a lot of ah more, unfortunately, probably more examples than not where you know somebody gets ah iced out, or they’re not talking, or you know the families are completely ah dysfunctional now, you know but maybe maybe the business survives, or maybe it doesn’t. and That’s just tragic. so 10:49.71vigorbrandingAnd so speaking of, your Uncle Bill, you said, I think one of your other quotes in an interview said something like, you can be brutally honest with each other about ideas. ah he could He could call you an idiot and it’s no big deal. So, I mean, that’s that’s that’s a benefit, right? That level of honesty. 11:03.05Doug RenfroYeah, that’s key is that we were i famously tell that story that like I would say to him or he to me that, you know, I think what you just said was the most stupid thing I’ve ever heard from a business perspective, where do you want to go to lunch? Because we didn’t, you know, there was no personal aspect to it. And and that’s key. If you take business things personally, that screws the relationships all up. 11:22.85vigorbrandingso you Now, back to the salsa. You have 20 different flavors. and how do you I know you’re the one that’s ah um coming up with a lot of the different formulas. How are you finding that inspiration? I mean, just out there in the world, i mean you said that the the the the mango habanero came from ah a meal you had somewhere. is that Is that pretty much what you’re looking at, just trends and things like that? 11:42.45Doug RenfroYeah, I tell people I’m cursed to have to eat at the nicest restaurants in the nation and, you know, read cool food magazines and see what’s going on. But yeah, it is that that simple, which is not actually simple, is always looking around. You want to see what’s on the edge. You know, I we developed a bacon queso for a customer. And as you know, a lot of what we do is creating things for other people. Our names know we’re on it. There’s no indication we made it. ah But people looked at us for ideation. I’ve had grocery chains come to me and they’re like, what should we do for a private label salsa? 12:12.69Doug RenfroIt’s going to be our first time. And I don’t mean, we’ll never make the mild, medium, and hot for the big folks, but if they want a pineapple chipotle or something, they were one of the few players that they will come to. 12:19.59vigorbrandingRight. 12:22.91Doug RenfroAnd i’ll I’ll give them my ideas. Half the time they run with that, say make some recipes for us. Half the time they do the total opposite of what I suggested. As long as they pay us, I’m fine. 12:31.59vigorbrandingYeah, makes sense. 12:31.88Doug Renfroum But yeah, you’re looking at, and and as you know with trends, most of them won’t become a mango habanero or a ghost pepper, which are in a habanero, which are top sellers. You know, I thought pomegranate chipotle was a great idea. Not many other people did. ah So, you know, you end up DC and you ski rationalization um is painful, but we do go through that. 12:49.81vigorbrandingWell, and you have to balance that. like you You can be out there too far out on the trends. I mean, a quench, we’ we’re big on trends. We do trends presentations every year, and I know you’ve seen them and been a part of them. And you know so you you see these things that are out there. You want to kind of be first to market, but that can be dangerous because you know maybe maybe the pomegranate is going to be something that will be fantastic maybe in another six months. If you’re too far out in front, you can you can you know get delisted, as you said. or But if you if you would just sit back and be hot and medium and you know mild, I mean, that’s no good either. 13:22.12vigorbrandingSo I really i admire what you’ve done. And I think that the the branding you’ve done and the flavoring you’ve done is fantastic. And just just for all honesty, I don’t do the branding. I mean, your your your design package stuff is impeccable. And I’ve always been a big fan of it. So ah congratulations on that. 13:39.90Doug RenfroThank you. 13:42.28vigorbrandingSo, I mean, now, how many do you try and make? I mean, like, ah is there in your mind, you say, hey, we should come up with two new SKUs a year? Is it sort of like when I find something I like, we’ll make it? ah how does How does that work? 13:55.53Doug RenfroBut it’s two different answers based on when it was. When I came back, we we weren’t really in grocery stores per se. 13:58.43vigorbrandingOkay. 14:02.35Doug RenfroWe were in fruit stands at the time and different things. So we were fighting for our lives. My cousins and I needed more money. Our dads wanted more money. We needed it. You were raising families. 14:12.71vigorbrandingYeah. 14:13.20Doug Renfroand so we were literally being told no constantly go away because we had hot medium mild and green taco sauce. That’s all we had. And so with no permission, one day when nobody was looking, I added black beans to the medium. Then I added the habanero, which was crazy exotic sexy at the time, you know, super hot. And we would, my sales director and I, he’s been with us 32 years and it’s non-family. We would go to retailers around the country and in Canada and say, hey, I know you have a million sauces before you throw me out. We have a black bean and a habanero at an everyday price, not a gourmet price. It gives you variety. And they started saying, yeah, that’s they’re delicious. That makes sense. We love your company and your marketing and your products. And this will give us variety. And they started putting it in and we were just you know making it up praying. And so after that, we did a 15:01.69Doug Renfrobut we A couple of years later, we did Chipotle, corn. we i We were early on Chipotle. Nobody could say it, including our own staff. I walked through the office. I’m here. Chipotle. Chipotle. 15:10.26vigorbrandingbut 15:10.84Doug RenfroI’m like, oh my god, we can’t pronounce our own product. ah Then when you when Chipotle, the chain became big, they taught everybody. And then Jack in the Box made a hilarious ad about how to power pronounce it. And so, yeah, I would look at things, you know, I saw a ghost pepper in a chocolate bar. I’d been watching it for a couple of years. When I saw it in a chocolate bar, and I told the family, I think we can put it in salsa. My uncle thought we were gonna get sued, so we put a crossbones skull on it, ex-scary hot. 15:33.05vigorbrandingHmm. 15:34.74Doug Renfroand The Today Show fell in love with it, gave us a solid minute on the Today Show back when we all watched TV and there were no streaming channels. ah Huge success. But at this point, now we’re mature. 15:45.35vigorbrandingYeah. 15:47.18Doug Renfroand frankly we’re busier than ever on rnd but it’s all for food service co-pack and private label clients with renfro what you’ll see is the big chains will want you to give them two items with a significant slotting and kick out your two slowest ones and i’m like no thank you but if you give us two if you’ll give us two more spots incrementally, we’ll take it, and that happens. But for now, when the when COVID hit, the supply chain fund and the inflation that followed that, frankly, we haven’t come up with a new item since Blackberry Serrano was our last one. 16:20.17vigorbrandingNice. 16:20.37Doug RenfroAnd we’ve kind of hunkered down. So you know maybe Pavone pomegranate is next. 16:25.34vigorbrandingThere you go. I love it. 16:26.20Doug RenfroI’m still thinking. 16:29.01vigorbrandingSo what what is the what is the mix between ah branded sales, I’ll say, and and food service ah percentages? 16:36.24Doug Renfroi And there’s there’s branded food service and then Copac Private Label. So it’s three, it’s a triad, which is really nice. It it really, you know, diversifies things for us. And we’re sort of 40, 45% Renfro and then you split the rest of it between food service and and other brands. Like I can take the national retailer usually and show you, you know, two to five other brands that we make and and not all salsas. 16:53.69vigorbrandingThat’s great. 16:59.57vigorbrandingMm 17:00.60Doug RenfroYou know, we we’re acidified foods, condiments, so we can do cheese in a jar, which God didn’t mean to happen. um barbecue sauce, relish, you know, sauces. 17:12.54vigorbrandingThat’s fantastic. That’s very cool. um So I mean, the flavor thing, again, is brilliant. And I love all the different combinations and they are delicious. You know, through my career, you know, again, doing CPG for for basically, almost 30 years, I hate to say the agencies around for 33 years, but doing the CPG thing for good, I think 25 years. ah food, um the flavor thing was almost, it almost seems a shortcut because there’s a lot of expense involved in in flavors. But like I remember, okay, that as dumb as this sounds, potato chips. It’s like, you know, ah plain potato chips still sell great, but put flavors in there and we helped many ah snack food brands, currently hers, with a lot of their products and and just adding new flavors all the time. 17:43.66Doug RenfroWow. 17:52.57vigorbrandingJust the consumer loves it. It gets them excited. We even did it with tuna, which, I mean, adding flavor to tuna, ah you know, and it just, we blew sales out of the water. Now, again, the companies were the the R and&D behind it, but we were like all in for the, the you know, the Sriracha flavored and all the different types of ah tuna flavors. And, you know, for Starkus, and it blew them out and the sales went through the roof. 18:14.72Doug RenfroSo. 18:17.12vigorbrandingSo, I mean, the, I know R and&D and I know category extensions can be expensive, but I also think there’s a a sort of a hidden ah marketing excitement. ah It just you know it brings brings energy to the category. And again, when you see your products against across the shelf or those log those those labels across, it’s ah it’s a really impressive uh a lineup i mean how how you mean i do i obviously probably feel the same where you wouldn’t have so many but i mean yeah i’m sure you’re torn like do we want another skew do we not want another skew can you talk a little just a little bit about that 18:51.01Doug RenfroYeah, it’s challenging because everything in life, usually the 80-20 rule works and ours, you know, we have 28 current Renfro SKUs, the top four do have the sales, you know, the top seven or 70% of the sales. 19:01.36vigorbrandinghuh 19:03.24Doug RenfroSo you’re like, well, why don’t we just cut the rest of them because people want variety and the people who want those second tier items. It’s funny on our online platforms, those will be our best sellers because they’re so hard to get and the people don’t care what it costs. They just want it so badly. 19:16.56vigorbrandingRight. 19:17.79Doug Renfroand But and you know no matter what you do, I don’t care if you have another 10 fantastic skews, the top four or five are going to be half your sales. 19:24.24vigorbrandingThat’s right. 19:26.20Doug RenfroIf you go to a farmer’s market and they got like 30 kinds of jelly, you’ll inevitably find that two or three do most of the sales. But they they get attention. People come over there because they want to taste you know coconut marmalade, but they end up buying peach. you 19:40.92vigorbrandingRight, right, right, right. Well, I think I heard you say that the mango habanero is number two. What’s what’s number one? 19:47.21Doug Renfroof habanero, though the one I was told internally would never sell much because it was so hot, but it’d be cute to have. 19:53.27vigorbrandingWow. 19:53.65Doug Renfrothink It’s been number one for over 15 years and I can’t eat it. i Most of the things that are best sellers that I’ve created and when I create for Renfro, my cousins get votes in our sales director. If it’s non Renfro, the customer rules or I’ll make up something. but for rent bro i I first cook with Microsoft Excel because it we line price. It doesn’t matter how good it is if we lose money on it because I can’t charge more on just one item. So first I pre-cook it in Excel and if it’s going to work financially, then I i do what I think is good. and Then I bring in my cousins and a lot of like on the craft beer, we were about ready to take it to New York. 20:31.12Doug Renfrofor the big show and I was like, it’s just kind of bland. And then my cousin Becky was like, yeah, it’s, they need something. 20:36.20vigorbrandingMm hmm, mm hmm. 20:36.98Doug RenfroSo I threw in Guajillo, Ancho and Chipotle in small amounts. It’s kind of a mid range. And we’re like, she’s like, yeah, that’s better. And then James might think it needs to be chunkier who runs production and our sales director might have an opinion. And so it, you know, it is a village situation, but you’re right. Right now we’re like, oh, it gives me a headache to think about another skew. Cause how much could it sell? Your home runs are about one a decade. 21:00.63vigorbrandingyeah Yeah. So you you said something very interesting there. And again, being in a CPG world, I have experience with that whole line pricing thing. So if I can ask, like I’ll say it this way. We had a client we worked with for, oh boy, we built the brand. It was probably a good 18 years and it was Turkey Hill Ice Cream. And Turkey Hill, like most brands, had a line price. But there was an awful lot of a difference in cost to make vanilla ice cream versus, let’s say, ah like a rainforest crunch or anything with nuts and stuff. Because the expense of those nuts, and and people don’t realize that. 21:32.10Doug RenfroRight. 21:33.41vigorbrandingThey just think it’s, oh, it’s two for $5. Or, oh, the price went up. Or it’s 89 cents more. But they they don’t realize. that one flavor to another flavor could be a huge difference and in in the cost to make it. um do you run I mean, I have to imagine you run into that to a degree. And ah you know is that something you have to deal with? 21:52.47Doug Renfroand and Absolutely. I think we lost money on every jar of raspberry chipotle we sold last year. Fortunately, we didn’t sell many. but yeah Raspberry is an item that the price goes wildly up and down, fluctuates like crazy. and Most things don’t. they They go up slowly or they sit still. but Our craft beer salsa, we don’t make as much money on it, but it’s fabulous and tastes great. But yeah would I be thrilled if everybody just bought mild all day long? Absolutely. I could get a new car. 22:23.33vigorbrandingYeah, there you go. 22:23.47Doug Renfroi myself And that is that is exactly the challenging aspect. Blackberry Serrano, you know making that worthy of the name, I get really annoyed when I go to a restaurant. They got a tomatillo pecan, you know smoked watermelon sauce, and all I can taste is salt. I want i want everything on the label to be tastable, but you can’t afford always to do that as much as you’d like without losing money. 22:39.89vigorbrandingRight. Right. Right. Yeah. That’s ah well yeah that’s ah that’s the the the the difficult part of, I’ll say, what you guys do. And that’s that’s putting product ah quality product in ah in a container. Whatever your your product is. It could be ice cream, salsa. It could be potato chips. It can be candy. it’s just the the The flavoring, you can do it. But there’s always these these cost constraints, that line pricing thing. and And then there’s the evil empires of the retailers, right? so 23:12.03Doug RenfroIt’s a delicate dance. 23:12.91vigorbrandingbut its It is a delicate dance and I don’t i don’t envy you. so But hey, you sent us a bunch of salsa, so like we’ve had a lot of parties at Proven Group, and ah but we’re gonna have our first salsa party coming up, so we’re pretty excited about that. um But as we know, um you you have recipes throughout the thing, so ah your salsas aren’t just for tortilla chips. 23:29.66Doug Renfrothe 23:33.46vigorbrandingYou have tons of recipes on your website that you salsa. 23:33.90Doug Renfroright 23:37.31vigorbrandingum So we’ll have some fun. 23:37.41Doug Renfroye 23:38.43vigorbrandingI’m gonna i’m gonna name a few recipes from your site that use salsa. And you can tell me if you’ve tried it and what you thought of it. Ready to roll? 23:46.76Doug RenfroReady. 23:47.46vigorbrandingAll right, we have the Molten Chili Chocolate Brownie with raspberry chipotle salsa. 23:54.46Doug RenfroThat came out of a wine pairing dinner. I thought it was and a winery owner and we’re a charity event and I thought she was inebriated and they She would sober up later. No, she flew us out there and had her chef and they had like 80 people bought tickets and they paired a Renfro item with every course. And for dessert, they they used the raspberry chipotle. I think they blended it with maybe raspberries and sugar also. But ah on chocolate, that did pair nicely. 24:19.34vigorbrandingYeah, ah that’s interesting. 24:19.62Doug Renfroyeah 24:21.07vigorbrandingand But that was your most expensive vitamin, so maybe you don’t want to sell too many of those brownies, right? 24:24.76Doug Renfroah please Yeah, please don’t buy too much of it. 24:29.31vigorbrandingAlright, meatloaf with craft beer salsa. 24:33.21Doug RenfroI have not had that. I have had it with the roasted salsa, which has a really strong mesquite aspect to it. 24:39.53vigorbrandingNice. ah Grilled, and this is also a delicious ah one of your products, but grilled peach salsa chicken with a pe with ah with a peach salsa. 24:48.11Doug Renfroyeah Back in the day when we still had to demo at the booth, that was our go-to. 24:51.39vigorbrandingUh-huh. 24:52.21Doug RenfroAnd and it’s funny, people think they’re cooking. If you say, put a jar of peach salsa in a baggie, throw in the chicken breast, put it in the fridge for an hour or two, then grill it. They think they’re like a gourmet chef. um And it tastes delicious. 25:03.30vigorbrandingYep. 25:04.91Doug RenfroYou can reserve some. ah It’ll caramelize on the grill, and then you can reserve like a third of it and pour it over just as you serve it. 25:07.79vigorbrandingMm 25:10.15Doug RenfroAnd that is delicious and crazy simple. 25:10.85vigorbranding-hmm. Yeah, that’s great. I mean, a very good friend of mine owns a company called Gazebo salad dressing, and he sells way more salad dressing as a marinade than he does as a salad dressing. And it’s really, truly a salad dressing, but people find figured out that you know marinating in this in these products, and I’m sure your products are are phenomenal for that. 25:32.84Doug RenfroAnd I love any recipe that’s take a whole jar and use it. 25:35.06vigorbrandingRight. That’s right. That’s right. 25:36.98Doug RenfroNo tablespoon recipes. 25:38.73vigorbrandingYeah. 25:38.89Doug Renfroyeah 25:39.37vigorbrandingYeah. He he realized that early on. It’s like, well, you know, the more, especially guys, right? Guys are grilling. So what do they do? They dump the whole jar to your point, you know, we’re not, we’re not going to spare anything. 25:45.50Doug RenfroAbsolutely. sister yeah 25:47.93vigorbrandingSo that’s, that’s the perfect consumer right there. 25:48.64Doug Renfroyeah 25:50.55vigorbrandingAll right. spag Spicy spaghetti sauce with medium salsa. 25:54.72Doug RenfroI don’t recall having that. I think we i think my cousin Becky pre-cooked everything before we would let it be on a label back and when we started doing this. I i probably sampled it, but she’s our ah she she cooks as my wife does too. ah gee They’re both excellent cooks and will actually whip these things up. I’m gluten-free too, but my wife can find gluten-free pasta to put that on. 26:16.82vigorbrandingThere you go. 26:16.93Doug RenfroI’ll tell her Michael said we had to taste it. 26:18.85vigorbrandingThere you go. That’s it. That’s it. So the last one is Mexican fudge with green jalapeno salsa. This one isn’t a chocolate fudge, it’s more of a cheese. 26:27.63Doug Renfroyeah When I came back 32 years ago, that was the only recipe we had, and it’s still the most popular. My aunt came up with that, interestingly. and it’s It’s cheddar cheese, eggs, and green salsa, and you just add more green salsa if you want it spicier, and you you put it in a pan, you throw it in the oven for 40 minutes, you go get ready for the party, whatever, take it out, slice it up, put it on triskets or whatever, and people love it. It’s gone, especially when it’s warm, and you serve it that way. ah We call it cowboy cobbler. I mean, there’s a million things, but it’s just three ingredients. like Even I can’t screw it up. 27:01.20vigorbrandingNow you said that that when you do R and&D, it’s your cousins get involved, but you also said like the the really hot, you can’t eat. Like that’s for, is that your palette? Is it just, you don’t really like super spicy or how does that work? 27:10.80Doug RenfroIt hurts. 27:14.06Doug RenfroMy assistant, it’s ah my R and&D guru that I’ve got working with me now the last few years. He’ll make me occasionally do a cutting of like ghost pepper case. So in the morning, I’m like, really? That’s my breakfast. And with ghost pepper, habanero, Carolina Reaper, I can taste two or three, four samples. And I’m done for a few hours because then I’m torched and I can’t distinguish anything different. 27:33.60vigorbrandingRight. 27:37.32Doug RenfroFortunately, I don’t have to very often when we’re coming up with something. um You know, I created a ah special ah triple hot reaper for a business group you and I are in and I tasted that till I couldn’t see my feet and then we said, okay, it must be fine. 27:53.90vigorbrandingWell, that’s fantastic. So tell me, before we wrap up, like what’s next for Renfro Foods? i mean Can you share any details about what you’re cooking up for the future? Anything you’re excited about? Anything that’s going on in the company or in the family? 28:07.24Doug RenfroYeah, that’s always a frustrating thing about doing so much private label and co-pack and food services. I can’t talk about most of it, but it’s really cool. We’re we’re doing things for people like ah the dairy-free queso, you know, that’s nut-based, the things that my 87-year-old father is like, what? 28:22.27vigorbrandingme 28:26.19Doug RenfroThat’s what my grandparents wouldn’t have known. ah We do ethnic sauces. We were always reinvesting in the plant. my My dad, my late uncle, my grandparents taught us don’t ever milk the company. So we doubled our shipping warehouse two years ago. We added a brand new two story production employee break room with QA and production offices above it. We automated some more things on the food service line. We’re always reinvesting. We’re always looking, you know, for the future we’re doing licensing agreements with other brands where we handle the marketing for them and you’ll see if yeah you’re gonna be in the new york show i think you’ll see another brand in our booth that i can talk about then. 28:55.96vigorbrandingAwesome. 28:59.33vigorbrandingYep. 29:04.36vigorbrandingSuper. That’s awesome. I mean, congratulations on all the success. and I mean, you’re, you’re a great president. You’re always very self-deprecating. Absolutely hilarious. Lots of fun. And I think that just, it sort of just, you represent the brand in my mind and in a lot, in all the positive ways, you know, and I would love to see you put a wig on and and try and emulate your camera. That would be, ah that would be fantastic. 29:23.97Doug Renfromaybe yeah yeah 29:25.99vigorbrandingThat’s how you should work the booth. You should be Mrs. Renfro. So, 29:28.46Doug Renfrolike 29:29.43vigorbrandingAll right, so I have one last question I asked this from every guest and it can’t be your product if you had one final meal What would you eat? Maybe where and why? 29:40.36Doug RenfroWell, I forgot the can’t do your problems. You gotta start with chips and salsa. And frankly, I do eat lots of people’s salsa. It’s it’s experimentation, but also, you know, I always ask people, you think the donut shop guy eats a donut every day? You know, you want to change it up. ah for lunch ah For the entree, I think I’d have chicken tikka masala. My wife and I have become big fans of of Indian food and eating it around the world. I would say one of the places in London, I think it’s Rick Road that has all their Indian restaurants. 30:05.10vigorbrandingNice. 30:06.18Doug RenfroAnd then Grand Marnier Soufflé for dessert. It’s one of those things that’s too hard to make at home, but most so hard that it’s hard to find it. There’s a French restaurant locally. I can get it like occasionally and that, now those don’t go together, but you said final meal, so it doesn’t matter. 30:20.00vigorbrandingThat’s it. Final meal. Yeah, that’s what you got to do. That’s fantastic. 30:23.12Doug Renfroah 30:23.48vigorbrandingWell, Doug, thank you very much. 30:24.20Doug Renfroyeah 30:25.29vigorbrandingI look forward to, I know you’re doing ah an event in in in Fort Worth ah for all of us. um That’ll be fantastic. And I will see you at Fancy Food. 30:34.95Doug RenfroSee you there. Thanks again for letting me play. 30:36.83vigorbrandingAll right, pal. Appreciate it.00:01.23vigorbrandingAll right, hey there, Fork Tales listeners and viewers. I am really happy to be joined today by a good friend of mine, Doug Renfro. Doug is president of Renfro Foods. And I had to say it like 25 times because somehow the word foods after Renfro, I mean, foods in Renfro is easy. 00:13.93Doug Renfrosorry 00:15.18vigorbrandingRenfro Foods, I just struggled. But anyway, ah he is the the the president of Mrs. Renfro’s Salsa. ah Not only are they a family owned company, which always is interesting, but they’re one of the most innovative companies I know. Doug, welcome and thank you very much for joining us and for your time. 00:32.73Doug RenfroThanks, happy to be here. 00:34.60vigorbrandingSo ah you know I’m going to start off by pointing out i’ve I’ve been very fortunate to know you and to ah have your product. And it’s phenomenal. And I’m not just saying that. ah Case in point, I have three jars behind me that were supposed to be props for this presentation. There were actually more than three. But my favorite one was sent to me, which I thank you for, and I ate it. So ah I don’t have as many jars here as I should probably. but Anyway, it’s a phenomenal product and you know, anyway, I appreciate you sending us some samples. So so tell us tell us about you and Renfro Foods and the story and your role in the company. 01:12.84Doug RenfroSure, we’re an 84-year-old family business and all the development has been organic. My granddad distributed grocery items in the 30s and made it through the Depression and thought, you know what would be fun, we’ll quit my job and start a company out of the house. So in 1940, he and my grandmother started out of their house and for 12 years or so they distributed grocery items and flavored vinegars and different things, spices. And around 1952, they moved into the core building that I actually sit in. We have now two city blocks in the street in between, but we were just one little brick building. And he started making syrup, and I like to point out there were no maple trees harmed. 01:50.40Doug Renfroyeah And then they made relishes. And you know, when when I do a trade show, like we’ll be in New York together two weeks from now and it’s a fancy food show and people will walk up and say, are these are grandmother’s recipes. 01:56.90vigorbrandingYep. 02:01.53Doug RenfroAnd I always say, no, but wouldn’t that be cool? ah You know, nobody ate Chipotle in 1940, 50, 60, 70. It’s all very organic dynamic. 02:07.41vigorbrandingRight. 02:09.47Doug RenfroSo when I was a kid, we just made Southern relishes, which had the velocity of a snail. So we had no money. And then we got in, my dad and my uncle got into taco sauce, thank God, in the seventies, which became macanti, which became salsa. and and ah and so And separating that you know for a moment, I went i worked at the nastiest jobs we had you know every summer, sixth grade, through high school. and In college, I lived at home and mixed the spices in the afternoon, went to school in the morning, very glamorous life. So I got out of college early, went to work for Ross Perot’s company at the time EDS. I was here when they sold it to General Motors, you know wearing a coat and tie every day, going to Detroit. My car did not smell of oregano anymore. 02:46.98Doug Renfroah Very cool, good people, smart people, good money, got my MBA, CMA, and some other acronyms. But, you know, corporate life will suck the soul out of your body. So I came back 32 years ago and working with my cousins, my dad, my late uncle, it’s been a lot of fun and to your point, You know, we weren’t getting a lot of sales with mild, medium, and hot. So we started creating things like craft beer salsa, mango habanero, tequila, I think. And not at um a gourmet store, housewarming gift price, but at an everyday in your grocery cart price. 03:18.68vigorbrandingMm-hmm. 03:19.53Doug RenfroAnd we’re fortunate now to 600 brands in the country where Mrs. 03:19.54vigorbrandingMm-hmm. 03:23.12Doug RenfroRimbros is number eight. I caution people not to get excited because we doubled would be number eight. but Big folks are big. 03:31.24vigorbrandingyeah Yeah, well, hey, they are. But you know what, though? Your product is fantastic. And in this in this day and age, we do a quench. We do a ton of CPG work, right? And craft and ah the originality and having a real story It’s super important to people and so products like yours. I mean you yeah I mean, I know you’ve been doing this or for forever you guys but but it’s a really it feels like a really great time for this type of brand and this type of product and Again, it’s all about the quality. 03:52.55Doug Renfroyou 03:59.98vigorbrandingSo I you know, the mango habanero as I said is my favorite. What’s your favorite? 04:05.52Doug RenfroWeirdly, that is also my favorite. 04:06.85vigorbrandingAh Nice 04:06.92Doug Renfroand and i’ve you know all Almost all the items now are recipes I’ve gotten to create over the years with my vast lack of culinary training. um but we you know I would look at things like Mango Habanero specifically. 04:17.07vigorbrandingThank 04:19.83Doug RenfroI was at a white tablecloth restaurant. I saw Mango Habanero on Chutney on Halibut, and I followed it away as something maybe five years later, we could sell every day in the grocery stores. 04:22.21vigorbrandingyou. 04:29.82Doug Renfroand That’s exactly how it turned out. and Even then, there was pushback internally about, you know, it sounds like a bizarre combination. And of course, it’s a better number two seller now for quite some time nationwide, Canada, UK. But ah it’s also, you know, a normal trend now. And that’s what you’re seeing like, you know, fast food places now have Carolina Reaper french fries, which, yeah you know, 20 years ago, nobody knew what it was. 04:50.78vigorbrandingYeah. 04:54.17Doug Renfro10 years ago, it was crazy, exotic, ridiculous. And now it’s almost an everyday thing. 04:58.86vigorbrandingRight, right. So we are you Mrs. Renfro then, if you’re making all these recipes? 05:03.42Doug RenfroIf you take the, my grandmother’s on the side of the label, if you put a wig on me and shave the beard, I think that’s what you get. 05:11.51vigorbrandingThat’s fantastic. yeah it’ so Okay, so talking about family here. I mean, you know some family owned companies, you and I know know a lot of people are part of family owned companies. ah Some families require members and future leaders to spend time outside the company. ah Was your time required and did you find that time valuable? And then or or did you and did you always plan? I know you worked there when you were young. Did you always plan on coming back to the company? Talk a little bit about that. 05:36.67Doug RenfroSure. My time was not required. Frankly, when I got out of college, if I had come to work here, I would have been chopping cabbage. 05:43.53vigorbrandingYeah. 05:43.60Doug Renfroah they they The executive positions were filled by my dad and my uncle. s such a tiny We’re small now. We were tiny, tiny back then. So I had to go somewhere else if I wanted to not wear jeans and be covered with cabbage and onions. And I think it was wildly helpful. like When I came back, I had been you know in charge of corporate accounting for a billion dollar company in some areas. and My uncle was still doing pricing on a legal pad with his hand desk calculator. And I said, look, here’s a spreadsheet. And it’s going to instantaneously recalculate the cost of thousands of items in a millisecond. 06:16.59Doug RenfroAnd he saw what that did. And he’s like, can you do that every 90 days from now on? stick yeah Having the discipline and learning and the networking was just fabulous. And I will tell you, we needed a ah filtration system for the fourth generation. So I said, we can’t hire 14 people just because they want to work here. And I said, in that case, for that gen, yes, you have to work somewhere. You have to graduate college. You have to work somewhere else for at least two years and a real job. 06:41.34vigorbrandingyep 06:42.42Doug RenfroAnd then we can talk about management training on your management track. 06:44.65vigorbrandinghere 06:46.70Doug RenfroAnd ah today we have zero fourth-generation working here. But we have we have that off and on. About half of them have done so well they could not remotely afford to take a pay cut and come back here. 06:59.74Doug RenfroYeah. 06:59.93vigorbrandingYeah, that’s great. And my my rule has always been two years and one promotion. 07:01.41Doug Renfroyeah 07:04.61vigorbrandingIf you want to come in the family, in the business, ah you got to, you know, college education, two years and one promotion. So ah and you know what, it’s neither where my girls or seem to be remotely interested. So they’re probably smarter, they but they got a good education. 07:18.22Doug Renfroand And we’ve got our age range on Gen 4 is like 23 to 38. 07:19.88vigorbrandingkind 07:23.63Doug RenfroSo you know some of them, I didn’t come back till I was 29, I think. 07:23.85vigorbrandingMm hmm. 07:27.19Doug RenfroSo there’s you know wait we’ve got lots of time. I’m not ancient yet, but you know I’ve still got some time in me. 07:33.14vigorbrandingYeah, well, yeah, sure. Of course you do. and Now you said, in one of your quotes, it was something like, ah ah if people say their family business journey, if if people have said ah their family business journey has been a smooth road, they’re a smooth liar. 07:46.85Doug Renfroso 07:46.95vigorbrandingah but Talk a little bit about the struggles and the family and all that kind of stuff. 07:47.79Doug Renfrowell 07:51.08vigorbrandingJust, you know, like some of the things you have to overcome, because it’s always amazing to me. ah ah Just, you know, what what all is involved there. 07:59.16Doug RenfroYeah, it’s it’s funny. i’ve I’ve spoken to the TCU family business class like eight years in a row now. And I usually start out with how much time do I have? um But is anyone recording this? I’m like you. But you know, one of the things you deal with is like my late uncle and my dad, they, to me, they see me in diapers when I started talking because that’s how they met me. 08:19.23vigorbrandingMm hmm. 08:19.42Doug RenfroAnd it’s hard, you know, they’ve seen you be a silly kid and get in trouble. And now I’m telling them they need to change the branding. You’re like, you know, what’s this little kid saying, shut up and get back over there. And frankly, if you don’t have, you know, if you don’t demand this much of your ego to be around, one of the secrets I tell them is get somebody without your last name to suggest the same idea you’ve been suggesting that’s been ridiculed. And suddenly, it’s a great idea. 08:42.33vigorbrandingHmm. 08:43.81Doug RenfroAnd actually, it becomes their idea. And as long as you can live with that, you know, if it’s all for the greater good, you know, foul I don’t have to get credit for everything, and I don’t have to get immediate results. It’s slow, steady progress to me. Because you and I have seen a lot of people that you know skyrocket up and then skyrocket back down. 08:59.28vigorbrandingYep, that’s right. 09:00.96Doug RenfroIt’s about gradual process. We have we have no investors. you know We just use bank debt when we need it. um It’s all still family controlled. And because of that, it’s more slow, steady path. But yeah, well I think you know I’ve told you that my dad and my late uncle had a rule. They were 50-50. They had a a little sister who didn’t work here, but she could be a swing vote, but they had an agreement. They never ever did anything important if it wasn’t a unanimous vote. They didn’t go get a tiebreaker. So now my cousins and I who run it, we have 84% of the votes of the company, and we could outvote each other on certain things. 09:30.24vigorbrandingThat’s great. 09:38.26Doug RenfroAnd we’ve done the same thing. if it’s I’m talking about a capital expenditure branding campaign, a new flavor. big things. We have to be unanimous or we don’t do it. I just assume I’m missing something if I can’t convince them both and vice versa. And now that’s key. I’ve seen friends who make a lot more money and have a lot more wealth, who have a sibling they can’t talk to, they’ve never spoken to in 20 years, and it breaks their parents’ heart. And we’ve chosen not to do that. 09:59.72vigorbrandingyeah Yep. 10:02.50Doug RenfroWe’ve we’ve gone with family harmony, so we sub-optimize, but it’s a family business. 10:02.81vigorbrandingYeah. 10:05.90Doug RenfroWe can do that. 10:06.99vigorbrandingYep. And you know, that’s, ah that’s really important. I mean, I know you obviously get it because you said all those words. and and But, but, you know, when you have the family involved, I mean, you know, the family, it’s important. 10:17.69Doug RenfroOkay. 10:18.01vigorbrandingthere’s I don’t know that there’s anything more important than family. And you’re, you know, the the company is what supports the family. And so if they can’t all be harm, if there can’t be harmony, At the end of the day, we have. and so I admire you for that, the way you’re handling it, because ah as you’re you’re right. We’ve seen a lot of ah more, unfortunately, probably more examples than not where you know somebody gets ah iced out, or they’re not talking, or you know the families are completely ah dysfunctional now, you know but maybe maybe the business survives, or maybe it doesn’t. and That’s just tragic. so 10:49.71vigorbrandingAnd so speaking of, your Uncle Bill, you said, I think one of your other quotes in an interview said something like, you can be brutally honest with each other about ideas. ah he could He could call you an idiot and it’s no big deal. So, I mean, that’s that’s that’s a benefit, right? That level of honesty. 11:03.05Doug RenfroYeah, that’s key is that we were i famously tell that story that like I would say to him or he to me that, you know, I think what you just said was the most stupid thing I’ve ever heard from a business perspective, where do you want to go to lunch? Because we didn’t, you know, there was no personal aspect to it. And and that’s key. If you take business things personally, that screws the relationships all up. 11:22.85vigorbrandingso you Now, back to the salsa. You have 20 different flavors. and how do you I know you’re the one that’s ah um coming up with a lot of the different formulas. How are you finding that inspiration? I mean, just out there in the world, i mean you said that the the the the mango habanero came from ah a meal you had somewhere. is that Is that pretty much what you’re looking at, just trends and things like that? 11:42.45Doug RenfroYeah, I tell people I’m cursed to have to eat at the nicest restaurants in the nation and, you know, read cool food magazines and see what’s going on. But yeah, it is that that simple, which is not actually simple, is always looking around. You want to see what’s on the edge. You know, I we developed a bacon queso for a customer. And as you know, a lot of what we do is creating things for other people. Our names know we’re on it. There’s no indication we made it. ah But people looked at us for ideation. I’ve had grocery chains come to me and they’re like, what should we do for a private label salsa? 12:12.69Doug RenfroIt’s going to be our first time. And I don’t mean, we’ll never make the mild, medium, and hot for the big folks, but if they want a pineapple chipotle or something, they were one of the few players that they will come to. 12:19.59vigorbrandingRight. 12:22.91Doug RenfroAnd i’ll I’ll give them my ideas. Half the time they run with that, say make some recipes for us. Half the time they do the total opposite of what I suggested. As long as they pay us, I’m fine. 12:31.59vigorbrandingYeah, makes sense. 12:31.88Doug Renfroum But yeah, you’re looking at, and and as you know with trends, most of them won’t become a mango habanero or a ghost pepper, which are in a habanero, which are top sellers. You know, I thought pomegranate chipotle was a great idea. Not many other people did. ah So, you know, you end up DC and you ski rationalization um is painful, but we do go through that. 12:49.81vigorbrandingWell, and you have to balance that. like you You can be out there too far out on the trends. I mean, a quench, we’ we’re big on trends. We do trends presentations every year, and I know you’ve seen them and been a part of them. And you know so you you see these things that are out there. You want to kind of be first to market, but that can be dangerous because you know maybe maybe the pomegranate is going to be something that will be fantastic maybe in another six months. If you’re too far out in front, you can you can you know get delisted, as you said. or But if you if you would just sit back and be hot and medium and you know mild, I mean, that’s no good either. 13:22.12vigorbrandingSo I really i admire what you’ve done. And I think that the the branding you’ve done and the flavoring you’ve done is fantastic. And just just for all honesty, I don’t do the branding. I mean, your your your design package stuff is impeccable. And I’ve always been a big fan of it. So ah congratulations on that. 13:39.90Doug RenfroThank you. 13:42.28vigorbrandingSo, I mean, now, how many do you try and make? I mean, like, ah is there in your mind, you say, hey, we should come up with two new SKUs a year? Is it sort of like when I find something I like, we’ll make it? ah how does How does that work? 13:55.53Doug RenfroBut it’s two different answers based on when it was. When I came back, we we weren’t really in grocery stores per se. 13:58.43vigorbrandingOkay. 14:02.35Doug RenfroWe were in fruit stands at the time and different things. So we were fighting for our lives. My cousins and I needed more money. Our dads wanted more money. We needed it. You were raising families. 14:12.71vigorbrandingYeah. 14:13.20Doug Renfroand so we were literally being told no constantly go away because we had hot medium mild and green taco sauce. That’s all we had. And so with no permission, one day when nobody was looking, I added black beans to the medium. Then I added the habanero, which was crazy exotic sexy at the time, you know, super hot. And we would, my sales director and I, he’s been with us 32 years and it’s non-family. We would go to retailers around the country and in Canada and say, hey, I know you have a million sauces before you throw me out. We have a black bean and a habanero at an everyday price, not a gourmet price. It gives you variety. And they started saying, yeah, that’s they’re delicious. That makes sense. We love your company and your marketing and your products. And this will give us variety. And they started putting it in and we were just you know making it up praying. And so after that, we did a 15:01.69Doug Renfrobut we A couple of years later, we did Chipotle, corn. we i We were early on Chipotle. Nobody could say it, including our own staff. I walked through the office. I’m here. Chipotle. Chipotle. 15:10.26vigorbrandingbut 15:10.84Doug RenfroI’m like, oh my god, we can’t pronounce our own product. ah Then when you when Chipotle, the chain became big, they taught everybody. And then Jack in the Box made a hilarious ad about how to power pronounce it. And so, yeah, I would look at things, you know, I saw a ghost pepper in a chocolate bar. I’d been watching it for a couple of years. When I saw it in a chocolate bar, and I told the family, I think we can put it in salsa. My uncle thought we were gonna get sued, so we put a crossbones skull on it, ex-scary hot. 15:33.05vigorbrandingHmm. 15:34.74Doug Renfroand The Today Show fell in love with it, gave us a solid minute on the Today Show back when we all watched TV and there were no streaming channels. ah Huge success. But at this point, now we’re mature. 15:45.35vigorbrandingYeah. 15:47.18Doug Renfroand frankly we’re busier than ever on rnd but it’s all for food service co-pack and private label clients with renfro what you’ll see is the big chains will want you to give them two items with a significant slotting and kick out your two slowest ones and i’m like no thank you but if you give us two if you’ll give us two more spots incrementally, we’ll take it, and that happens. But for now, when the when COVID hit, the supply chain fund and the inflation that followed that, frankly, we haven’t come up with a new item since Blackberry Serrano was our last one. 16:20.17vigorbrandingNice. 16:20.37Doug RenfroAnd we’ve kind of hunkered down. So you know maybe Pavone pomegranate is next. 16:25.34vigorbrandingThere you go. I love it. 16:26.20Doug RenfroI’m still thinking. 16:29.01vigorbrandingSo what what is the what is the mix between ah branded sales, I’ll say, and and food service ah percentages? 16:36.24Doug Renfroi And there’s there’s brand

#518 Elbowing Banksy -  Rich is back in Leicester, trying to work out the sexiest ever UK Prime Minister. His guest is comedy legend and fellow monoball, Simon Munnery. They talk about the crimes of the one-balled community, appearing at the Tunnel Club alongside the much-missed Malcolm Hardee, visiting CERN with the actor Kevin Eldon, travelling the country in a cortina with Simon's support act, Simon Pegg, some of the problems with the Mission Impossible franchise, how Simon has to pack up his show whoever wants to talk to him, the ultimate response to hecklers and building a Gazebo out of abandoned doors.See Simon's Fringe show - https://tickets.edfringe.com/whats-on/simon-munnerySee a live recording of RHLSTP - https://richardherring.com/rhlstpSUPPORT THE SHOW!Watch our TWITCH CHANNELSee extra content at our WEBSITE Become a member at https://plus.acast.com/s/rhlstp. Hosted on Acast. See acast.com/privacy for more information.

Groovy Soca Mix (Old & New) For GAZEBO Boston by DJ BuzzB INC.

Christine Potter is the author of the time-traveling YA series The Bean Books. She has also published three collections of her poems: Zero Degrees At First Light, Sheltering In Place, and most recently, Unforgetting. She's taught creative writing to high schoolers, junior high students, and senior citizens. Christine ran the online poetry workshop The Gazebo for many years. Her poems have appeared in magazines ranging from Rattle to The Anglican Theological Review--and once wrapped around a stick of Double Bubble in Gum Ball Poetry. She's been nominated for the Pushcart Prize a few times, and has had a poem commissioned for July 4th by ABC Radio News. Christine is also a sometimes-singer and a dulcimer and guitar player who knows how to fake change ringing on a small carillon. She's appeared many times in Rattle and Poets Respond, and is the new poetry editor of Eclectica magazine. For more on Chris, visit her website: https://chrispygal.weebly.com/ As always, we'll also include the live Prompt Lines for responses to our weekly prompt. A Zoom link will be provided in the chat window during the show before that segment begins. For links to all the past episodes, visit: https://www.rattle.com/rattlecast/ This Week's Prompt: Write an extended metaphor poem that features a celestial body. Next Week's Prompt: Write an elegy for something that was in your home. The Rattlecast livestreams on YouTube, Facebook, and Twitter, then becomes an audio podcast. Find it on iTunes, Spotify, or anywhere else you get your podcasts.

Porch Pounders, Gazebo Guzzlers, Barbecue Bangers…call them whatever you want, but make sure your patio is stocked for the summer months. Chris has assembled 18 wines that are perfect for relaxing in your Adirondack chair or pairing with your favorite summer meal. Biohof Pratsch Grüner Veltliner 2022 Domaine Labbe Abymes Vin de Savoie 2021 Suavia Soave Classico 2022 Nortico Alvarinho 2022 Champalou Vouvray 2022 August Kessler R Riesling QbA 2022 Domaine Meyer Fonné Edelzwicker 2022 Nautilus Sauvignon Blanc 2022 Val de Garrigues Cotes du Rhone Blanc 2023 Lynfred Rhubarb Wine Gulp Hablo Orange Natural Verdejo Sauvignon Blanc 2022 Domaine Collotte Marsannay Rosé 2023 Jean Foillard Beaujolais Villages 2021 Willamette Valley Vineyards Whole Cluster Pinot Noir 2022 Feudo Santa Tresa Frappato 2022 Lindquist Syrah 2020 Quivira Zinfandel 2019 The Fableist 373 Cabernet Sauvignon 2022 If you have a question for the Barrel to Bottle Crew, email us at comments@binnys.com, or reach out to us on Facebook, Twitter or Instagram. If we answer your question during a podcast, you'll get a $20 Binny's Gift Card! If you like our podcast, subscribe wherever you download podcasts. Rate and review us on Apple Podcasts.  

The Everett Historical Commission voted to postpone taking action on the city's request for permission to demolish the Clark Park gazebo.

Comedian and writer Clare O'Kane returns to the charts after many years! Look out for her new comedy album Everything I Know How To Do coming out May 16! Topics include: The Swiftpocalypse. Kaiju Collab. Kate Hudson's Pivot.Subscribe at www.whochartedpod.com to support the show, and gain access to Two Charted, the weekly Howard/Brett deep-dive bonus show, and the entire Who Charted and Preem Streem archives ad-free! Now includes the Who Charted Holiday Bundle.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Feliks Banel's guest on this live broadcast of CASCADE OF HISTORY is Andrea Tucker, president of the non-profit Historic Everett on the group's effort to reach a common-sense compromise with the City of Everett to preserve the Clark Park Gazebo. Also featured on this episode is a tribute to the late Louis Larsen, the final surviving member of the executive leadership team of the 1962 Seattle World's Fair, who passed away last month at age 99. Larsen was a good friend of CASCADE OF HISTORY, and we listen back to excerpts from interviews with him. And, since April 21, 2024 is the 62nd anniversary of the launch of the fair, we play some old "Century 21" novelty songs and theme songs, too. This LIVE broadcast of CASCADE OF HISTORY was originally presented at 8pm Pacific Daylight Time on Sunday, April 21, 2024 via SPACE 101.1 FM and streaming live via space101fm.org from studios at historic Magnuson Park – formerly Sand Point Naval Air Station - on the shores of Lake Washington in Seattle.

Jay Fraze from https://jayfranze.com/ is my guest. In this episode, cover listener feedback from last week. Jay has purchased a new Rode Wireless Pro mic set and a Zoom H6 and we get an update on Jay’s fire pit. Also, Jim is looking at a new Gazebo. Full show notes, transcriptions (available on request), audio and video at http://theAverageGuy.tv/hgg605 Join Jim Collison / @jcollison for show #605 of Home Gadget Geeks, brought to you by the Average Guy Network. WANT TO SUBSCRIBE? http://theAverageGuy.tv/subscribe Join us for the show live each Thursday at 8pmC/9E/1UTC at http://theAverageGuy.tv/live Find Us! Join us in the Facebook

Jay Fraze from https://jayfranze.com/ is my guest. In this episode, cover listener feedback from last week. Jay has purchased a new Rode Wireless Pro mic set and a Zoom H6 and we get an update on Jay's fire pit. Also, Jim is looking at a new Gazebo. Full show notes, transcriptions (available on request), audio and video at http://theAverageGuy.tv/hgg605 Join Jim Collison / @jcollison for show #605 of Home Gadget Geeks, brought to you by the Average Guy Network. WANT TO SUBSCRIBE? http://theAverageGuy.tv/subscribe Join us for the show live each Thursday at 8pmC/9E/1UTC at http://theAverageGuy.tv/live Find Us! Join us in the Facebook

Jay Fraze from https://jayfranze.com/ is my guest. In this episode, cover listener feedback from last week. Jay has purchased a new Rode Wireless Pro mic set and a Zoom H6 and we get an update on Jay's fire pit. Also, Jim is looking at a new Gazebo. Full show notes, transcriptions (available on request), audio and video at http://theAverageGuy.tv/hgg605 Join Jim Collison / @jcollison for show #605 of Home Gadget Geeks, brought to you by the Average Guy Network. WANT TO SUBSCRIBE? http://theAverageGuy.tv/subscribe Join us for the show live each Thursday at 8pmC/9E/1UTC at http://theAverageGuy.tv/live Find Us! Join us in the Facebook

On Tuesday night, the Everett Historical Commission once again weighed a request from the City of Everett for permission to demolish the historic gazebo at Clark Park.

We talk about old-timey accents, broken rental agreements, and the timeless hilarity of a good wind-up. All that and more as we watch season 7, episode 7 of our favorite ‘80s hit sitcom, Perfect Strangers. Rate and review us in Apple Podcasts!  Support the show! Be a part of the show! Shop for merch! Leave us a voice message! Email: danceofjoypod@gmail.com Instagram: @danceofjoypod Twitter: @danceofjoypod Facebook: facebook.com/danceofjoypod Facebook Group Visit our website Follow Balkiduds on Instagram Subscribe: Apple Podcasts | Spotify | Google Podcasts | Stitcher | RSS Originally recorded March 19, 2024.

That dangling semi off the Clark Memorial reminded us of a scene from a movie...that didn't involved Tom Cruise! Plus we find ourselves dishing out marriage advice in a couple of different segments today and dishing out Gazebo festival tickets with Little Kid or Drunk Adult where a shocking experience enters the chat!

The Everett Historical Commission met Tuesday night to discuss the city’s formal request for permission to tear it down, and then offered up a strategic compromise instead.

Feliks Banel joins SMN to discuss Mayor Cassie Franklin of Everett's decision to demolish the historic 1921 gazebo at Clark Park. Not everyone is happy about the decision, or about the opaque manner in which it was made.

In this podcast episode, Pablo and I dive into his history with Esalen Institute and beyond. Pablo Piekar came to Esalen Institute in the late 1980's for what was supposed-to-be a Gestalt workscholar month. He ended up staying there for 16 years, working as a Esalen Massage Therapist and workshop facilitator.Back in Argentina, he was a licensed psychotherapist at 22 years old. But when he arrived at Esalen, someone told him he was going to heal people with his hands instead, and that he was going to teach people how to give massages. When he said he didn't know how, she said to him, “You don't teach technique, you teach love.”Pablo went on to practice and teach Esalen Massage around the world, starting on the land itself, but traveling as far as Japan to share this technique.At Esalen, he found community. He found purpose. He met his wife. It was all going until Pablo injured his wrist. In this moment, his body told him he needed to leave and use his brain again - use his intellect. He shares how the body reveals the deeper truth, whether you want to hear it or not. It was really hard to leave the womb of Esalen, where everything was provided for him: from three meals a day, to community and comfort.He refers to Esalen as ‘Mama Esalen,' a safe place to hold onto. Pablo shares that Esalen is a community, in which people get really close to each other. And when you are coming from a place of authenticity, conflict arises with others. He talks the spirit of Esalen, about how getting naked is not just about removing the clothes but in a symbolic way, it's about opening up to your authentic self. He impresses the importance of honoring and loving your body today as it's the best body you have today. He urges us not to compare it to others. "Support your authenticity," he says, "That is the spirit of Esalen." We talk about the preschool named Gazebo, that was formulated under the principles of Gestalt in which the kids are allowed to fight. The kids come out of the fights much closer, and my childhood best friend and I are prime examples.When Pablo left Esalen after his injury, he wanted to incorporate these wisdoms into advising businesses. However, he didn't have the business languaging. He moved to Santa Cruz and got his masters on organizational behavior, which is the behavior of science applied to business environments. In this conversation, he shares about how his education at Esalen directly applies to his executive coaching clients.In this conversation, we meander through philosophies of Esalen, the history of Esalen, and how to live and share a life of meaning. Pablo left Esalen many years ago and returned to Argentina to live with his family, where he advises businesses on how to function better with a background in psychotherapy, gestalt, and bodywork. In the bath, he shares about how his wife and him met at Esalen, how they transitioned into the outside world and grew their family in a multicultural and mindful way. We hope you enjoy getting to know Pablo Piekar. This episode is brought to you by Fractal Forest. Fractal Forest is an Earth-Tek research collective restoring meaningful connection between humanity and the Earth. I wanted to share how I personally use FRACTAL FOREST products. Their shilajit drops help with my focus and energy levels. I'm someone who often wakes up with a burst of energy, which gradually wanes as the day goes on. I have noticed a change in my energy and ability to focus since I started implementing Fractal Forest Shilajit drops into my daily routine. I think what makes Fractal Forest so special is that they use only earth elements in their formulation process: this means No synthetic additives or preservatives are included and it shows - the sensation is pure, the plant is pure! Whether I'm drinking the blue lotus tea, or imbibing drops of dream state, shilajit, these herbs enhance my experience of life. You can use our code SABBATH22 to receive a 22% discount on your next order. We look forward to seeing how it enhances your overall health too!To join Secular Sabbath membership, you can find us at secular-sabbath.com/membership. Joining grants you access to our Inner Circle community of sensory-exploring like-minded people, where you can gather with us locally in LA for monthly meet-up experiences, and pop-up events around the globe, and partake in our exclusive ambient online community. Ready to dive into the dialogue deeper? Join us on our Discord channel.See what we get up to at @secularsabbath

Watch this episode on YouTube: https://youtu.be/MkV4arEp7xg APOLOGIES FOR THE AUDIO DIFFICULTIES BETWEEN 12:25 - 27:40 On this episode of Live From The Gazebo, host Tyler Vaupel introduces his new sidekick, Weston Gehman, and special guest, Shaghana Doyle (@shagisabadword), a local model and social media influencer. The three of them discuss Shag's origins, her personal mission & goals, her newly established music career, their amazing pets, and much more. This episode of Live From The Gazebo was filmed in April 2022 at Elementary Coffee Co., located at 256 North Street, Harrisburg, PA 17101. TOPIC TIMESTAMPS: Connect with Shag: Instagram: https://www.instagram.com/shagisabadword Website: https://msha.ke/shagisabadword Connect with The Gazebo: Instagram: https://instagram.com/livefromthegazebo Facebook: https://facebook.com/LiveFromTheGazebo Listen & Watch: https://anchor.fm/gazebo Connect with Host Tyler Vaupel: Instagram: https://instagram.com/tyler_vaupel Facebook: https://facebook.com/tylervaupel Connect with Co-Host Weston Gehman: Instagram: https://instagram.com/westongehman SUPPORT THE GAZEBO: https://www.paypal.com/cgi-bin/webscr?cmd=_donations&business=4D9XLQTVEJVYU&item_name=Thank+you+for+supporting+Live+From+The+Gazebo+%F0%9F%92%9A¤cy_code=USD&source=url

Enjoy this sample of Bonus Episode #99.  The full version (32 minutes) is now available on the Sleep Whispers-Bonus Podcast for Silk+ Members.  Summary: I sit inside my Gazebo Tent on a rainy and windy day to share updates and tell you about a little visitor. Become a Silk+ Member (FREE for a limited time) & enjoy … Continue reading *Sample* Outdoor Camping in my Backyard – Part 5: Gazebo Tent update on a rainy day (Bonus Episode #99)

Neil Baldwin is a longtime Esalen community member and preschool teacher, first with Esalen's Gazebo Preschool, established 1977, and now with Big Sur Park School, still located at Esalen. Neil came to Esalen from England in the early 1980's at the behest of a psychic named Jenny O'Connor. He would end up living at Esalen for more than two decades, working in a great many capacities over the years, and finally settling into his zone of genius, at the Gazebo preschool, where he held sway as a trusted and beloved park keeper and teacher. In this chat, Neil and I discuss the Esalen of the 1980's, with its profound emphasis on and many flavor of Gestalt psychology, as well as the influence of Dick Price before his untimely passing in 1985, Werner Erhard's est, the work of Paula Shaw, his friendship with Dick Price's son, David, the ways that Esalen assisted his own personal growth, his experiences with dolphins and whales, and much more.

In an effort to capture all of the feels from camp, we recorded live one hot and sticky afternoon from the Gazebo. The pod is mostly Greg Kolber (camper and CIT) and friend of the pod Kat Nutting, but much to my delight, we're joined by a slew of counselors (and former counselors Katie Crowley, John Rice, Shannon Rice), Shea, Ty, Mike, Mary.. AND MORE! If you're looking for a bit of camp in your life on a cold dark day in the offseason, this is the episode for you!

Recording episode 134 from the depths of my dad's gazebo, sans my glass coffee table (you'll understand soon enough) was not for the faint of heart. Then again neither were the topics touched upon: an excruciating post office experience, surprise parties plus a recounted Trader Joe's interaction that will leave you shaken.   

We sympathise with Adil, continue cheering Usha and Harriet wants to go to the ball. Get bonus content on PatreonSupport this show http://supporter.acast.com/ambridgeonthecouch. Join our merry band of The Archers nuts at https://plus.acast.com/s/AmbridgeOnTheCouch. Hosted on Acast. See acast.com/privacy for more information.

Venture deep into the heart of the Canadian Rockies as Jethro explores the legendary haunted halls of the Banff Springs Hotel. Nestled amidst the breathtaking beauty of Banff National Park, this majestic hotel hides a dark secret. With its ghostly apparitions, unexplained phenomena, and history steeped in mystery, the Banff Springs Hotel has earned its reputation as one of the most haunted places in North America. JG takes a chilling tour of its eerie history, sharing spine-tingling stories of ghostly encounters that will send shivers down your spine. Then, brace yourself for a hair-raising encounter with one of nature's most formidable and bizarre creatures, the Tarantula Hawk Wasp. Kat reveals the fascinating world of this nightmarish insect, known for its paralyzing sting and gruesome reproductive habits. Discover why this insect has earned its place in the annals of natural oddities and hear tales of real-life encounters with this creature that make the Banff Springs Hotel's hauntings seem almost mundane. Learn more about your ad choices. Visit megaphone.fm/adchoices

Venture deep into the heart of the Canadian Rockies as Jethro explores the legendary haunted halls of the Banff Springs Hotel. Nestled amidst the breathtaking beauty of Banff National Park, this majestic hotel hides a dark secret. With its ghostly apparitions, unexplained phenomena, and history steeped in mystery, the Banff Springs Hotel has earned its reputation as one of the most haunted places in North America. JG takes a chilling tour of its eerie history, sharing spine-tingling stories of ghostly encounters that will send shivers down your spine.Then, brace yourself for a hair-raising encounter with one of nature's most formidable and bizarre creatures, the Tarantula Hawk Wasp. Kat reveals the fascinating world of this nightmarish insect, known for its paralyzing sting and gruesome reproductive habits. Discover why this insect has earned its place in the annals of natural oddities and hear tales of real-life encounters with this creature that make the Banff Springs Hotel's hauntings seem almost mundane.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Gazebo, Fantasy, and Channel lead us to our favorite Halloween candy, 1-900 numbers, cologne and more.New episodes every Tuesday.Editing by: Julia WD HarrisonTheme by: Arne Parrott Logo by: Casey BordenYou can email the show at twapod@gmail.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of "From D2 to D3," J.T. provides his thoughts on the massive brawl that brought an early end to Delta State's football game at Chowan Saturday night. He also catches up with Jennifer Claybrook, athletic director at the Mississippi University for Women, before welcoming Hunter Dawkins, publisher of The Gazebo Gazette, to the program to talk about the coastal connections that helped lead to Mississippi's two Division II football national championships. From D2 to D3: Your new home for Division II and Division III sports coverage across the Magnolia State. In this series, J.T. Mitchell dives into the stories surrounding Mississippi

Grab a 2x4 for the gazebo, it's A VERY MERRY BRIDESMAID (2021), but... Let's get back to the ugly Christmas sweater bachelor party ... THEME: "Fuck You If You Don't Like Christmas," from Crudbump, by Drew Fairweather PART ONE  Meet me at the gazebo ... Sleepytime ... Bright Lights, Big Sweater ... O'Henry ≠ Bierce ... Long trip, short distance ... Self-improvement procrastination ... Christmas Eve/Day weddings/birthdays ... Knifed by your own brother ... PART TWO   Join the Patreon, hear the Fascist Date story ... Inside the Game ... Drizzle, the condom ... Institutional Haley Joel Osment bias ... Cast Rundown ... The Expositional Challenge ... Plot Mop-Up: Paul, Julia and real estate; Julia, the Reasonable Bridezilla, and a bespoke dress ... Berating clerks in Jeb Mode ... Dress delivery epilogue ... "Tree amateur," Emily Osment directed and the Earnest Hallmark style ...     PART THREE  Spot the Angel: Nana and multigenerational haunting ... Get out and see some of the world only for a little bit ... Dad's health issues ... How a Hallmark executive sees the world ... Eat Your Heart Out: Lobster stuffed with tacos; Argentinian Christmas cookies; load-bearing hot cocoa; concluding birthday cake; the Bears lost; empty beer bottles ... The Hallmark Expanded Universe: Episodes: 1, 27, The Best Fries in the City, 4, 60, 125, the most important gazebo since "Stargazeboing at the Time Comet", 70 ...          PART FOUR  Overdetermined: Not really; overdetermined false starts; What Would Your Grandma Do? ... Crossover: Somebody Somewhere, with a Hallmark Script; Chicago Wedding Strike Force ...  PART FOUR The Hallmark Voight-Kampff Test: Not really, not Julia, or Paul, real estate buyer, gazebo erector ... Fitzcarraldo ... Rating: 3 ... IMDB Dive: Emily Osment, Annie Potts, Wallace Shawn; Deidrich and In the Dark; Tracy Andreen and Elena Valdez ... One of the Elite Princesses in the World Renowned Royal Court of the Tournament of Roses Parade Presented by Honda ... Gift-wrap punking our female lead ... Minor Emergency with Gordie LaSalle ... Merry Christmas!    All other music by Chris Collingwood of Look Park and Fountains of Wayne, except: "Orchestral Sports Theme" by Chris Collingwood and Rick Murnane and Mozart's "Sequentia Rex Tremendae - Requiem In D Minor, K 626" performed by the Vienna Philharmonic and Chorus, conducted by Sir Georg Solti. Buy our show artist Caitlin Fitz Gerald's excellent book: Here.

Lindsay deserved better! Arielle Kebbel is joining Scott to stand up for Lindsay Lister! They talk about EVERYTHING including throwing Dean's clothes out the window and the confrontation at the Gazebo!  Over the years, fans opinions of Lindsey have changed...and we find out why!See omnystudio.com/listener for privacy information.

Tony opens the show by talking to James Carville and getting his weekend picks, and Tony also talks about the passing of Ronny Watts and also about a giant Nationals World Series ring someone gave him. Chuck Todd calls in to make his NFL picks against Reginald the Monkey, and Chuck Culpepper calls in to talk some College Football and to preview the World Cup, and Tony closes out the show by opening up the Mailbag. Songs : Why Bonnie “90 in November” ; “Sailor Mouth” To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices