Podcasts about Gravy

Gridiron Gravy: The top NFL players returning from major injuries and the impact they'll make

The guys talk about Airbnb banning parties, become gaslighting apologists, and help you save money by telling you how you can make your own fireworks for this 4th of July.Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa03

The guys talk about Airbnb banning parties, become gaslighting apologists, and help you save money by telling you how you can make your own fireworks for this 4th of July.Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa03

In the Season 2 opener, the guys discuss the movie that started it all, Star Wars, Episode 4,  A New Hope.

Anything and everything with Gonzo and Quincy. Enjoy. Twitter: @Gonzo01201, @NotABBWLover, @unfitstatesman

 We are back! Drew and Torrie sit down and chat about local golf, PGA golf, NHL, and so much more. Then we sit down with and absolute beauty of a guy, a great interview with Drew Stoltz he is a retired pro golfer, that is now running a podcast called Golf's Sub Par and as well on the radio on Sirius XM channel 92 with Gravy and Sleeze. Sit back and enjoy the interview, because it is a great one! #OffTheHosel

If you're loving Food Network Obsessed, check out a new podcast from Food Network: The Pioneer Woman. Ree Drummond's throwing open her Oklahoma ranch for a brand-new food series with juicy slices of frontier life. There's a quintessential ranch dinner, a dawn cattle gathering with the kids and cowboys, and rookie cowgirl Ree's facing two family challenges. With Chicken Fried Steak and Creamy Mashed Potatoes with Gravy with a Marinated Tomato Salad With Herbs on the side, as well as Cowboy Breakfast Sandwiches and Sunrise Punch, it's going to be a mouthwatering feast of fabulous food and fun.Below are the recipes used in today's episode:Chicken Fried Steak with Gravy: https://www.foodnetwork.com/recipes/ree-drummond/chicken-fried-steak-with-gravy-recipe-1925056Marinated Tomato Salad with Herbs: https://www.foodnetwork.com/recipes/ree-drummond/marinated-tomato-salad-with-herbs-recipe-1925166Creamy Mashed Potatoes: https://www.foodnetwork.com/recipes/ree-drummond/creamy-mashed-potatoes-2-2118819Cowboy Breakfast Sandwiches: https://www.foodnetwork.com/recipes/ree-drummond/cowboy-breakfast-sandwiches-recipe-1925259Sunrise Punch: https://www.foodnetwork.com/recipes/ree-drummond/sunrise-punch-recipe-1925463On The Pioneer Woman, Ree Drummond shares her comforting home cooking from her kitchen on the ranch. With direct audio from her hit Food Network TV show, you can now enjoy Ree's company as she cooks up meals for every occasion, from last-minute family suppers to elegant celebrations. For even more recipes head to discovery+ and stream full episodes of The Pioneer Woman on discovery+. Head to discoveryplus.com/pioneerwoman to start your 7-day free trial today. Terms apply.

The guys talk about food fights, power rank the best stadium songs, and debate whether or not watching TV with subtitles on counts as reading. Robert also almost drowns during the podcast. Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa03

The guys talk about food fights, power rank the best stadium songs, and debate whether or not watching TV with subtitles on counts as reading. Robert also almost drowns during the podcast. Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa03

What's the point of obituaries? Why are some people so into reading them? Should you draft your own obituary as a Dying Kindness? Today we talk with Michael Osborne from the podcast Famous & Gravy, a podcast about what really matters in life, and what's gravy... one dead celebrity at a time.   Referenced: Famous & Gravy Generation Anthropocene New York Times Obituaries Obituary for Shirley Temple Black Famous & Gravy episode on Shirley Temple Black

This week's guest is the Co-Founder of SaaS Bros, Erik McKee. After studying Art and Sports Management in college, Erik went on to found a Non-Profit which he ran for 12 years prior to breaking into the world of SaaS Sales as a BDR. We took it way back to Erik's younger years, and worked his way all the way to where he is today. Just a few weeks ago, Erik left his full-time job at Gravy to put all of his effort into SaaSBros, where he and former 20% Podcast Guest Darren McKee help “unqualified” individuals kickstart their SaaS Career with zero experience. In this week's episode, we discussed: How To Overcoming Losing Your Identity Starting Something From Nothing Finding Your Purpose How Erik Cut His Selling Teeth In The Non-Profit World Starting SaasBros Committing To Doing The Hard Things Everyday Doing The Most Important Much More! Please enjoy this week's episode with Erik McKee. ____________________________________________________________________________ I am now in the early stages of writing my first book! In this book, I will be telling my story of getting into sales and the lessons I have learned so far, and intertwine stories, tips, and advice from the Top Sales Professionals In The World! As a first time author, I want to share these interviews with you all, and take you on this book writing journey with me! Like the show? Subscribe to the email: https://mailchi.mp/a71e58dacffb/welcome-to-the-20-podcast-community I want your feedback! Reach out to 20percentpodcastquestions@gmail.com, or find me on LinkedIn. If you know anyone who would benefit from this show, share it along! If you know of anyone who would be great to interview, please drop me a line! Enjoy the show!

January Jones-Clyde McCulley-Shady Grove Meet Clyde McCulley who has published his memoirs, “The Boy on Shady Grove Road,” which is a collection of 100 stories from his early years in the conservative, segregated South of the 1940s and 50s.  His book captures life on a little farm that was financially poor but rich in love, adventure, and imagination. He discusses selling Christmas trees and fireworks and his new podcast Mama's White Gravy with lots of humor and hope.  www.mamaswhitegravy.com

On today's show, Pat, AJ Hawk, and the boys cover everything going on in the sports world as we are on the precipice of having nothing to watch but baseball. Joining the show is Hall of Famer, 1993 NBA MVP, 2x Olympic Gold Medalist, 11x All-Star, 10X All-NBA Selection, analyst on Inside the NBA on TNT, Sir Charles Barkley to discuss the NBA Finals, where Steph lands on the list of all-time greats, if this Warriors team is considered a dynasty, his plans for the weekend, and who he likes in the US Open (2:57-27:39). Later, co-host of The Gravy and the Sleaze on Sirius XM, Golf analyst for CBS, Colt Knost joins the program live from The US Open to chat about the feelings around the LIV golfers, why the course is so difficult, and who he likes to win this weekend (47:06-1:01:43). Later, Ian Rapoport stops by to chat about the Deshaun Watson situation and when a punishment may be coming, if Lamar Jackson is going to get a deal done, and where Baker and Jimmy G may wind up (1:04:52-1:28:49). Make sure you subscribe to youtube.com/thepatmcafeeshow to watch the show, and listen on Sirius XM Channel 82, Mad Dog Radio. We appreciate the hell out of all you. See you tomorrow, cheers.

The Ash Williams Show is back to discuss life's big topics. Today, it's phone games not to play and vain old guys who are also hand washing experts. Plus there's a look into 'refugees to millionaires' and a brother dilemma. BONUS EXTRA EPISODE EACH WEEK: Only on patreon.  To listen and support the show go to: patreon.com/AshWilliamsShow Follow Ash on social media @AshWilliams1 & @AshWilliamsShow Hotline: 040 55 79 500 See omnystudio.com/listener for privacy information.

The guys start a K-Pop band, talk about inner circles, and tell you how much money it would take for them to do a bunch of terrible things. Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa

The guys start a K-Pop band, talk about inner circles, and tell you how much money it would take for them to do a bunch of terrible things. Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa

In “Bread and Friends,” the final episode in her five-part series for Gravy, producer Irina Zhorov meets Camille Cogswell and Drew DiTomo in the final stages of preparation to open their new bakery. They hope that Walnut Family Bakery will be a special space in its Marshall, North Carolina community, where people run into friends, meet new acquaintances, and generally feel good entering. But how does such a place get created?  Marshall was once a thriving town, where people went from the surrounding country for all their needs, but as new bypasses and highways were built, the area began withering. The population of Madison County, where Marshall is located, was at a high of around 22,500 in the 1940s. By the 1970s it had dropped by nearly 30 percent.  Starting in the 1990s, new people began showing up—for the natural beauty, including mountains and streams; because of the area's reputation as a stronghold of Americana music; or for its population of incredible artists and craftspeople. One of the first businesses opened by such a newcomer, in 1997, was a bakery. Jennifer Lapidus produced European-style hearty loaves in a wood-fired oven. When she left, in 2008, she rented the space to other bakers, each of whom ran their own version of the place. Everyone who baked there came from outside Marshall…and yet they tried to build community with pizza nights and workshops. But the people who frequented the bakery over the years were almost exclusively the newcomers, while the locals preferred biscuits and cornbread to those heartier bakes. Plus, many locals didn't have the time or budget to make a special trip for bread.  Lapidus sold the place in late 2020 and the new owners, Cogswell and DiTomo, plan to run a retail operation, so that anyone can come by on the weekends, order at a staffed counter, hang out with a coffee, and stock up on bread for the week. They want their neighbors to gather on the property. Their business model and very ethic is built around a sense of camaraderie and care.  In this final episode, Zhorov talks to Cogswell and DiTomo all about their visions for the bakery's future, and how they plan to bring all of the people who make up Marshall's community to their table. Additionally, she hears from Rob Amberg and Paul Gurewitz, two long-time Marshall residents and regulars at the bakery throughout its many iterations. As Zhorov tells us, “To turn flour into bread, good bread, requires skill, but to turn strangers into friends—into community—is the world's greatest alchemy.”

Adapted from the acclaimed play by the late Jit Murad, Spilt Gravy on Rice tells the story of an ageing father who invites his five children over to discuss some unresolved family issues. The movie was initially made 10 years ago, but faced numerous challenges getting a cinematic release - finally, it's hitting our screens. Directed by Zahim Albakri, the movie features an illustrious cast of Malaysian actors, including Rahim Razali, Na'a Murad, Sean Ghazi, Bernice Chauly, and Jit himself. We review the film, and dive into the uniquely local stories it has to tell.

Former PGA Tour Pro, CBS Golf Analyst & Co-Host of Gravy and the Sleeze Colt Knost joined OverDrive earlier today following Rory McIlroy's victory at the RBC Canadian Open. He touched on that, why he believes the LIV Golf Tour is bad for the game & who he likes heading into this week's US Open at Brookline.

This week Brendan and Levi mainline gravy right into their veins and get sassy with it.

A weekly look at all things Sheffield Wednesday - news, views, boardroom politics and the all important performances on the pitch. Bringing some levity to life as a Wednesdayite, enjoying the highs and only occasionally wallowing in the lows.   In the nether region between seasons (also known as "Summer"), the Gravy boys bring you the first installment of two episodes interviewing our beloved family members. The first involves Luke interviewing his dad, Steve, and his experiences and memories of supporting Wednesday.   WAWAW   Stay Safe   www.differentgravypod.co.uk  differentgravypod@gmail.com

Slow roast pork with apple gravy, rosemary potato and cider kebabs

Pada asalnya filem itu diklasifikasikan sebagai tidak sesuai untuk tayangan (TUT) oleh LPF sehingga perlu melalui beberapa kali proses olahan semula sebelum diberi kelulusan tayangan pada 20 Mac 2020. Bagaimanapun, tarikh tayangannya terpaksa ditunda lagi akibat pandemik COVID-19 yang melanda negara sejak dua tahun lalu. Bagi berkongsi ranjau, liku tetapi akhirnya mendapat berita gembira apabila filem ini lulus tayangannya, di studio kami ada Pengarahnya, Datuk Zahim Al Bakri.

The guys talk about dinosaurs, alcoholic milk, and debate how many bananas and hot dogs they could eat during one baseball game. Robert also rebrands himself as Bo.Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa03

The guys talk about dinosaurs, alcoholic milk, and debate how many bananas and hot dogs they could eat during one baseball game. Robert also rebrands himself as Bo.Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa03

In “Making That Dough,” the fourth episode in her five-part series for Gravy, producer Irina Zhorov explores the business of cottage bakeries—and how small-scale bakers make amazing loaves out of home kitchens and converted garages. “Cottage” bakeries refer to those in which people sell baked goods out of their homes. For much of the twentieth century, selling food made at home was largely prohibited, but that changed in the 1990s and early 2000s, when a small number of states passed laws allowing such sales. In the wake of the 2008 recession, every state followed suit, allowing people to earn money during a financial crisis. Around 2020, during the Covid pandemic, some states further loosened their cottage food laws, lifting earning caps and restrictions on the products people could sell. The number of cottage bakeries again exploded.  Many bakers—like Camille Cosgwell and Drew DiTomo, the new owners of the rural North Carolina bakery that this Gravy series follows—are drawn to the cottage models during times of transition. It's a chance to reshuffle priorities and create a sustainable work life without the long hours and unpredictable schedules the restaurant industry is known for. For others, a cottage bakery is a stepping stone to a brick-and-mortar shop.  For this episode, Zhorov talks to Cogswell about her dreams for the new property. She wants to work four or five days per week, grow some fruits and vegetables, and build something that feels sustainable and fun. Zhorov also interviews other cottage bakers in the South about their trajectories and hopes. Dalen Gray and Tatiana Magee operate Between the Trees Bread in Boone, North Carolina, out of a space that used to be Dalen's mother's garage. During the pandemic, sisters Reyna Soto and Adriana Ipiña opened El Pantastico, in Duncanville, Texas, making Mexican pan dulce, or sweet baked goods. Former preschool teacher Sierra Patterson of Auburn, Alabama, started Sour South from her home when her school closed and she didn't have childcare for her son. In conversation with Zhorov, each baker explains how cottage production works for them and how they hope to evolve their businesses in the future.

Alessandro Del Bruno retuns to talk dad life, Sauce being called Sugo not fucking Gravy and of course NSW: New School Wrestlign and him finally getting his dream match with Alex Shelly on June 10th at Hell Freezes over. Check the LINK TREE BELOW for more content and Merch https://linktr.ee/StraightTalkWrestling​ Also im a brand ambassador from SQUARED CIRCLE CHECK THE WEBSITE AND USE PROMO CODE. straighttalk TO SAVE!!!!! 10% https://squaredcircleapparel.com  

Over the past few years, Jon Gravy's raw and hazy electronic style has seen him unveil material on the likes of Blaq Numbers, Rough Recordings, Pets Recordings and his own Step Back Trax, piquing the interest of the likes of Cinthie, Demuja and KETTAMA along the way. He delivers his latest long player via his own Gravy Trax, a seven-track collection that traverses through breaks electronica, warm deep house and spacey electro.

A weekly look at all things Sheffield Wednesday - news, views, boardroom politics and the all important performances on the pitch. Bringing some levity to life as a Wednesdayite, enjoying the highs and only occasionally wallowing in the lows.   With our three part Season Review we successfully shoved 2021-2022 into the rear-view mirror and this episode finds the future firmly in our sights. A look ahead to next season with the Retained List in-hand. There's an emphasis on necessary recruitment (lots of it) and how bright we feel our prospects might be. What do you think Gravy folk?   WAWAW   Stay Safe   www.differentgravypod.co.uk  differentgravypod@gmail.com

Our guest this week is Debra Freeman. Debra has written for outlets such as Plate Magazine, Epicurious, Garden and Gun, Pit Magazine, Gravy, Southern Grit Magazine, and Gastro Obscura, has had her work featured in Huffington Post and The New York Times, and has done cultural commentary for BBC Radio and other international outlets. Freeman writes about the intersection of race, culture, and food. Read Why Yellow Cake is so Important to Black Celebrations, along with some other pieces by Debra (links below)! DEBRA'S LINKS: Instagram: https://www.instagram.com/audiophilegirl/ Twitter: https://twitter.com/audiophilegirl Why Yellow Cake is so Important to Black Celebrations: https://food52.com/blog/26915-boxed-yellow-cake-mix-black-celebrations A Fruitful Journey: https://www.southernfoodways.org/a-fruitful-journey/ Here's Looking at ‘Cue: https://www.southernfoodways.org/heres-looking-at-cue/   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

The Alan Cox Show

Alex and Pat talk about art conspiracy theories, rank the best dynasties in sports history, and Pat tells you what it's like to be car colorblind.Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa03

Alex and Pat talk about art conspiracy theories, rank the best dynasties in sports history, and Pat tells you what it's like to be car colorblind.Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa03

Stoney Keeley of SoBros Network joins Michael Gilliam and Zach Lyons for the latest episode of Football & Other F Words. We ask Stoney what is SoBros and how did it start. Why is he absolutely obsessed with Yankee Candles? What has annoyed Stoney the most about the Titans offseason so far? A little bit of talk about the Titans jerseys and Radunz's dad joke. Some nerd talk, and we also ponder who would play Jake Locker in his biopic?

In “Fresh Flour to the People,” the third episode in her five-part series for Gravy, producer Irina Zhorov talks to bakers who have started demanding more from a key element in their craft—flour.  When we talk about ingredients, there's a lot to consider: how fresh the fruit, how local the meat, how wild the fish. But for some reason, these are not questions most of us have been asking about flour—until more recently.  In the South, much of the work to bring local, quality flours started in an inconspicuous little house and bakery in Marshall, North Carolina. People who have lived and worked at this property had a tendency to become obsessed with flour to the point that two of them actually transitioned away from baking, to milling flour. They've driven a small but mighty revolution among bakers in the South and beyond to take flour seriously, creating new markets and new flavors.  A quick primer here. There are two basic kinds of wheat: hard wheat and soft wheat. Hard wheat has more protein, which gives the bread structure and allows it to rise and develop pretty air pockets. Hearty loaves require hard wheat, which did not grow in North Carolina. In fact, the whole South mostly grew soft wheats, which were better adapted to the local climate and land. Then local farmers and wheat breeders started experimenting with varieties of hard wheat, creating a local grain economy, a resurgence of small-scale mills, and breads packed with distinct and varied flavors.  In this episode, Zhorov interviews Jennifer Lapidus, the first baker on the Marshall property, who began seeking a local hard wheat for the European-style, naturally leavened loaves she loves. Today, she runs Carolina Ground, a small grain mill in western North Carolina that has fostered a community of farmers, bakers, and millers. After Lapidus left, she rented the property to David Bauer, who opened Farm and Sparrow bakery and similarly became interested in milling; today, Farm and Sparrow is exclusively a mill. Bauer tells Zhorov of his path to working with local grains, and of the tension between innovation and tradition. Zhorov also speaks with David Marshall, a former wheat breeder for the U.S. Department of Agriculture who began experimenting with local varieties of hard wheat in the region.  Finally, Camille Cogswell, who now owns the bakery with her partner, Drew DiTomo, shares how she is choosing the flour she will work with in the space, fostering connections to her new home, new foodways and purveyors, and new people along the way.

Today's recipe is Biscuits and Gravy (in Casserole Form).Here are the links to some of the items I talked about in this episode: #adBiscuits and GravyLarge SkilletWooden Spoon1 Quart Rectangular Baking Dish or  2 Quart Square Baking DishBiscuit CutterBasting BrushPodcast Link: Time Management InsiderHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

The guys learn about monkey pox, become motivational bros, and cure colorblindness. Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa03

The guys learn about monkey pox, become motivational bros, and cure colorblindness. Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa03

In “Bread by Fire,” the second episode in her five-part season for Gravy, producer Irina Zhorov takes listeners to the little house in Marshall, North Carolina, whose residents have produced some of the most exciting baking in the South. The property is a hotbed for baking specifically because of the ovens. Two large, wood-fired ovens anchor the space and attract a very specific kind of baker to their side.  Here's how the ovens work. You build a fire inside the oven's chamber and let the heat soak into the masonry, a process that can take many hours of maintaining the fire. Eventually, you let the fire go out, sweep out the ashes, and you're left with a hot box that functions as an oven. Unlike a gas or electric oven, you can't just turn up the oven once it cools, or add a little fire if it doesn't seem hot enough.  The current owners of the Marshall property, Camille Cogswell and Drew DiTomo, are seasoned bakers who have worked in high-end restaurants. But, despite their expertise, neither had used an oven like these to make bread or pastries before moving in. Learning how to manage the fire in the unforgiving ovens has been a rite of passage for everyone who's lived and baked here, including the person who built them—Jennifer Lapidus. Lapidus bought the place in 1997 and ran her bakery, Natural Bridge Bakery, from there. She'd apprenticed with baker Alan Scott to learn to make Flemish style bread, which uses a centuries-old style of natural leavening. Scott, who also designed wood-fired ovens, came from California and helped Jennifer build her ovens. Jennifer procured all her own firewood, often from an hour away, and experimented until she learned how to harness her oven, burning a fire for twelve hours before baking in order to heat the masonry through.  After Lapidus, Tara Jensen tinkered until she mastered the fire for her bakery, Smoke Signals. She'd start the fire in the evening, feed her sourdough starters, and let the fire burn until the early morning, when she'd start mixing and baking dough. The multi-day process became a ritual.  In this episode, Zhorov talks to Cogswell, Lapidus, and Jensen all about how they learned to tend the fire and live by the rhythms of wood-fired sourdough baking. She also talks with Rob Segovia-Welsh, who runs Chicken Bridge Bakery with his wife, Monica, about what benefits he sees in working with fire. Throughout these conversations, she explores how baking this way offers potential for connection to a community—and makes the baker's life a pretty good life. 

In this episode, Ben sits down with Casey Graham, Co-Founder and CEO of Gravy Solutions, the first-ever payment recovery solution for subscription-based businesses. Prior to launching Gravy, Casey founded the Rocket Company, which he successfully exited in 2016. During this episode, Casey opens up about how his grandfather's suicide initially led him to the path of entrepreneurship, how his successful company exit resulted in a deep depression, and his overall perspective on company culture and leadership. He also discusses the importance of understanding your big why, separating your identity from your role at work, and much more.

Alex talks with the guys from Lucid Illusions ahead of them opening up Buzzfest.Follow the show on twitter: @passthegravypod, @AlexJMiddleton, and @_LucidIllusions

Alex talks with the guys from Lucid Illusions ahead of them opening up Buzzfest.Follow the show on twitter: @passthegravypod, @AlexJMiddleton, and @_LucidIllusions

The guys end the baby formula crisis, improve Chinese food, and tell you who our newest ally is in the war between humans and robots. Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa03

The guys end the baby formula crisis, improve Chinese food, and tell you who our newest ally is in the war between humans and robots. Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa03

In “Genealogy of a Bakery,” Gravy producer Irina Zhorov takes listeners up into the mountains of western North Carolina, to a town called Marshall and a property that's been used as a bakery for more than two decades.  The little building with a metal roof and ovens with more than sixty square feet of stone hearth has been home to some of the most exciting baking in the country. It's one of the places where naturally leavened, rustic breads gained a foothold in the South, where two artisanal flour mills got their start, and where multiple incredible bakers honed their craft.  It started with Jennifer Lapidus, who fell in love with naturally leavened, Flemish loaves and learned how to bake them in a wood-fired oven under California baker Alan Scott. She moved into the property in Marshall, and made one of the two buildings her home, and the other, Natural Bridge Bakery. Lighting the oven fire, shaping dough, baking, transporting firewood—she gained mastery as she evolved with the property.  After a decade of living and working in Marshall, Lapidus turned the bakery over to David Bauer, who opened his own business, Farm and Sparrow, before turning to milling. After David came Tara Jensen and her bakery, Smoke Signals, which she also operated as a classroom. At the end of 2018, Brennan Johnson moved in. Soon after, the pandemic hit. Johnson would be Lapidus' last tenant.  The new owners, Cogswell and DiTomo, bought the place in 2020. Both come from the restaurant world—in 2018, Cogswell was named Rising Star Chef by the James Beard Foundation for her pastry work at Zahav in Philadelphia. The following year the owners of Zahav tapped her to open a new restaurant, but at the beginning of the pandemic, Cogswell was let go. She visited her family in Asheville and saw an Instagram post about the sale of the bakery. In the course of a day, she and DiTomo formulated a vision for their life there.  In some ways, they are following the same path as the bakers that came before them. They sought it out at a time of transition and moved in with their own dreams, ready to shape the place and let it shape them. In this episode, Zhorov talks to the new bakery owner Camille Cogswell about her vision for the future; the original owner, Jennifer Lapidus, who shares her own journey to the property and beyond; and the bakery tenants in between, including David Bauer, Tara Jensen, and Brennan Johnson. Each baker gives insight into the rhythms, challenges, and promises of living and working around a wood-fired oven.

The guys talk about baseball, Pat's dominatrix kink, and tell you the coolest things to get arrested for. Follow the show on twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarosa03 

Holmberg's Morning Sickness - Thursday May 5, 2022

Frank's Menu - The Mets Are Red-Hot - What Is Up With MLB Umpires? - Yankees Winning Streak - Robinson Cano Finally Gone - Frank's Italian Origins - Ben Simmons Will Never Play Again - and more!

On today's show, Pat, AJ Hawk, and the boys recap the 2022 Masters Tournament that saw Scottie Scheffler dominate the final round after having a commanding lead going into the day, Rory McIllroy making a strong push earlier in the day and having his best final round ever at Augusta, who else performed well at Augusta, and much more. Joining the program to chat about everything happening around the NFL right now including free agency, the sad news about Dwayne Haskins and how he balances that type of story with being a human being, what we can expect news wise leading up to the draft, and much more (13:16-25:35). Next, Pat and AJ Hawk are joined by NBA Champion, 15 year NBA veteran, ESPN analyst and cohost of All The Smoke Podcast with Stephen Jackson, absolute legend, Matt Barnes. They chat about the upcoming NBA playoffs, his career in the league, who the best shit talker he played with or against was, if hiring a new coach can fix the Lakers, who the next best superstars in the NBA are in his opinion, his relationship with Kobe Bryant, and much more (53:50-1:13:00). Later, former professional golfer, cohost of the Gravy and the Sleaze, and the Sub Par Podcast, fresh off commentating the Masters, Colt Knost joins the progrum to recap the Masters, his relationship with Scottie Scheffler, what happened to Tiger over the weekend, and what to expect next week from the field (1:28:04-1:40:00). Make sure you subscribe to youtube.com/thepatmcafeeshow to watch the show, and listen on Sirius XM Channel 82, Mad Dog Radio. We appreciate the hell out of all you. See you tomorrow, cheers.