Podcast appearances and mentions of greg collier

Greg Collier, Boerne Radio, shares his favorite dog memories from recording and editing the God& Our Dogs Show. He helps us understand the ways dogs are man's best friend and point us to God. Ah Ha Moments include making friends, responsibility, commitment, attachment, creation and amazement.  Our Vision on God & Our Dogs is discovering a new perspective and rely on God the way our dogs rely on us. Host:  Meg Grier - Stories@GodAndOurDogs.com Website:  www.GodAndOurDogs.com Location Sponsor: Tusculum Brewing Company God and Our Dogs airs every Saturday at 9am on Boerne Radio 103.9FM - www.boerneradio.com. Original Air Date:  03/30/23 As heard on Boerne Radio 103.9FM every Saturday at 9am.See omnystudio.com/listener for privacy information.

In the Season 9 and Dine finale, we get to chop it up with a supernova in the culinary world, none other than four-times James Beard nominated Chef Greg Collier. Chef Greg drops by to school us up on everything from Memphis barbecue, to whiskey cocktails but his story and the conversation we have is about more than food or bourbon, it's a story of triumph and about finding your passion and making your dreams a reality all while staying true to who you are. So although we don't talk too much about the brown… we hope you appreciate the rawness and honesty in the dialogue and draw some inspiration as we did from our guy, Chef Greg… ok let's go!  Instagram: @dablackandbrownpodcast @my_government_name_is @agbk06 @delvinj33 @chefgregcolliertn Twitter: @dablackandbrown YouTube: https://youtube.com/@blackandbrownpodcast2036 Merch: www.dablackandbrown.com --- Support this podcast: https://podcasters.spotify.com/pod/show/dablackandbrownpodcast/support

WHAT IS GOD SEEING, SAYING & DOING THROUGH HIS IMAGE-BEARING KIDS HERE IN JOYLAND AND BEYOND? 1. Tim & Meg Britton: "Heart to Heart Communication" * Why does communication deteriorate over time? * How to change the way we communicate. * Helpful tools to create connection. * What does heart to heart communication look like? 2. Greg Collier: "The Father's Heart Revealed Through Fatherhood" * The practical applications of Jesus revealing the Heart of The Father through fatherhood. * Trusting that The Father wants the best for His Son's and Daughters and is always working for the good of them. Follow along at our social outlets: https://joylandlife.com/ Facebook: https://www.facebook.com/joylandlife/ YouTube: https://www.youtube.com/channel/UC5-vPe7h_wjctIQxnaUQSnQ?view_as=subscriber Apple Podcasts: https://podcasts.apple.com/us/podcast/joyland-life/id1494637858 Spotify: https://open.spotify.com/show/6gCbEDE8pgrNhHlG0WM0fo?si=6fSKeO87SoGrx2BOUveHfQ&nd=1 Zoom: https://www.zoom.us/j/3377733377 Joyland App: https://tithely.app.link/joyland (You must follow this through your phone.) Instagram: https://www.instagram.com/joylandlife/ Twitter: https://twitter.com/JoylandLife Twitch: https://www.twitch.tv/joylandlife

My guest this episode is Greg Collier, who is from New South Wales, in Australia.  Greg is an experienced senior executive who is motivated by the potential of people, specializing in organization development, and is highly skilled at driving people-focused solutions that achieve positive cultural change.  Greg shares some fascinating cultural aspects of Australia in terms of leadership and organizational life, as well as some of his consulting experiences from around the globe. He highlights some of the unique cultural nuances that influence how leaders function and how culture is shaped and changed.  Greg shares some fascinating research from Dr. John Evans and understanding leadership in an Australian context, particularly around the important role volunteering plays in Australian culture.  Greg closes our podcast with a powerful and simple job description for leaders; to care for your people and support them in doing what they need to do.  Nothing else.  When a leader cares and supports their people, they play the role of a teacher, a security giver, an encourager, and a nurturer.  If an organization does those things, great things will happen, and you'll get great culture.  

Opening a restaurant is notoriously hard: Long hours, thin margins, and a high chance of failure. The people who choose that path are either heroic, foolish, or a little bit of both. But to open a restaurant during a global pandemic? Well, that's a whole new level of are-you-kidding-me.   This week on the podcast, Amanda asks Eric See (chef and owner of Ursula in Brooklyn, New York) and Subrina Collier (co-owner of Leah and Louise in Charlotte, North Carolina) what in the world they were thinking, how it's been going, and whether or not they'd do it again. And Chef Michael Carter from another new restaurant, Down North Pizza in Philly, pops in to defend pineapple on pizza and share more toppings combos he loves. Stuff we talk about in this episode: - Ursula Restaurant Website: https://www.ursulabk.com/ - Leah and Louise Restaurant Website: https://www.leahandlouise.com/ - Down North Pizza Restaurant Website: https://www.downnorthpizza.com/ - Chef Michael Carter's Hawaiian Pizza with Barbecue Sauce and Beef Bacon Recipe (The Flipside): https://www.bonappetit.com/recipe/hawaiian-pizza-with-barbecue-sauce-and-beef-bacon - Eric See's New Mexican-Style Breakfast Burritos Recipe: https://www.bonappetit.com/recipe/new-mexican-breakfast-burrito - Greg Collier's Smothered Cabbage With Sausage and Hot Honey Recipe (Leah's Cabbage): https://www.bonappetit.com/recipe/smothered-cabbage-with-sausage Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople Apple Podcasts: http://listen.bonappetit.com/ba-apple Spotify: https://link.chtbl.com/ba-spotify Stitcher: http://listen.bonappetit.com/ba-stitcher Learn more about your ad choices. Visit podcastchoices.com/adchoices

There is a purpose behind Chef Greg Collier's every move. Greg has paved the way for himself in the industry alongside his wife and business partner, Subrina. In this episode, Jamie and Greg dive into the influence behind their concepts, and the future of Bayhaven Restaurant Group.

“You can change people's moods really fast with food.” This sentiment is at the heart of all that Greg and Subrina Collier believe. A husband and wife team behind six successful restaurants including Charlotte, NC's-acclaimed Leah & Louise and the founders of the Bayhaven Food & Wine Festival, a three-day celebration of Black foodways, Subrina and Greg are at the forefront of the movement to increase the number of Black-owned business, Black chefs, and Black leaders in the hospitality industry. For them, this movement is about more than representation, as Greg Collier noted, “Representation is important. Being seen is important. But if there is a thing, funding is the most important thing. If we had half the opportunities other chefs had you would see different types of restaurants.” In this episode, part of Add Passion & Stir's ongoing Rebuilding series, we connect with two inspiring leaders in hospitality who are creating pathways to economic empowerment for Black culinarians.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of The BlackGirlOption Podcast your host Kayla Salem talks with Investor-Trader-Stock Market Analyst Greg Collier. Greg discusses his early begininngs investing and trading in the tock market. Greg also talks about how it was like trading for huge corporations in the early 90's as well as how technology and trading have progressed over the years, along with that Greg also talks about his trading strategies now which includes playing gaps and using the ATR trailing stop strategy. Connect wit Greg via instagram @GregCollierSupport the show (https://www.paypal.com/donate/?business=6JWLL8V3ABK7W&item_name=Support+The+Podcast%21¤cy_code=USD)

Songs of the Unsung. RIP Brent. Love Always, JF --- Support this podcast: https://anchor.fm/jake-feinberg/support

This week, our “Virtual Out The House Experience” continues with Greg Collier, the brother of the late Ken Collier. He talks about his life as a deejay during 70s, disco, and more. Plus, another amazing video production by Rennie Foster of Vancouver, BC. 

Host Konata Edwards talks with Charlotte restauranteur Greg Collier about COVID-19s affect on the restaurant industry, his journey as a chef, and hip hop music.

Years ago, I heard about this breakfast place in Rock Hill, SC where people were lining up to get in the door. I never got there, but I made a note. (I’m kind of like Santa, always taking notes). But when Greg Collier moved that restaurant, The Yolk, to Charlotte, NC, and kept it open while cooking at Loft & Cellar and was nominated for James Beard’s Best Chef: South award, my chance to say “I knew him when” was long past. I’ve since had the opportunity to enjoy his food at Uptown Yolk and work with him for a session at Atlanta Food & Wine Festival. His fun-loving style and outgoing nature are just part of the personality of this chef, one who is driven by his intelligent research, his search for a creative voice, and his ability to build community through Soul Food Sessions. He and his wife Subrina will be opening Leah & Louise in 2020, and I can’t wait to see what he’s going to do next. 

Greg Collier is an experienced people leader, business manager, facilitator, coach, MC, narrator and consultant. He has a passion for unleashing the potential of people and cascading that through organizations and communities! In this episode, Greg talks us through how having the courage and authenticity to have difficult conversations, is they key to creating dramatic change in our relationships for the better. Greg takes us on a journey, and shares insights into how challenging the status quo can be the catalyst to seeing the change you want in both the workplace and in your personal relationships. Greg encourages authentic expression, and tells us the benefits of not only speaking up, but how allowing the space for others to do the same can alter our entire relationship experience. Greg is a great story teller with vast corporate experience and his goal is to gently guide his audience toward transformational and practical insights. If you are someone who wishes they had the ability to be more courageous in sharing their ideas in the work place, or you are someone who hates confrontation, this is a must listen! If you want to get in touch with Greg, you can do so over LinkedIn at https://www.linkedin.com/in/greg-collier-innoprogression/

We travel to Cornelius, NC for an exclusive conversation with Chef Greg Collier of The Yolk, Soul Food Sessions and the upcoming Leah & Louise. As well as the host of the evening, Joe Kindred of Hello, Sailor and Kindred. Guests co-hosts Chef Bobby McFarland and Lauren Kruchten join Max as we discuss the South, Calabash, Mentors and the culture in the kitchen while on the patio of Hello, Sailor!   We are proud welcome our newest sponsor to the show, Proof Alcohol Ice Cream  where you can Eat & Drink Merrily all at once! **Need wine or beer... or Proof Alcohol Ice Cream? Of course you do, get it at Use promo code 'NCFB' at checkout! GET TICKETS TO Taste of the Wild HERE:  ________________________________________________________________ Hospitality industry veterans, Max Trujillo and Matthew Weiss, get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&Bpodcast. Max is a front-of-house vet/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and builds craft cocktail menus and now produces multiple podcasts. Matthew is a certified sommelier from New York. His experience ranges from restaurant/bar to importing some of the finest wines in the world. He moved his family to North Carolina three years ago and works as a wine distributor. For questions, comments and booking, contact us at For any form of negative criticism, email: Eat & Drink Merrily!

Patrick Martins and Emily Pearson traveled to the Carolina Meat Conference hosted by NC Choices in Charlotte, North Carolina on October 7, 2019 for a live recording of The Main Course OG. Guests for The Weekly Grill include: Donna Moore, CEO Piedmont Custom Meats; Greg Collier, Owner of The Yolk Cafe and Executive Chef at Loft & Cellar; Jeremiah Jones, President of the NC Natural Hog Growers Association; Sam Suchoff, Owner of Lady Edison Meats & The Pig Restaurant; and Steven Goff, Executive Chef/Co-Owner AUX Bar and Blind Pig.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.The Main Course O.G. is powered by Simplecast.

Patrick Martins and Emily Pearson traveled to the Carolina Meat Conference hosted by NC Choices in Charlotte, North Carolina on October 7, 2019 for a live recording of The Main Course OG. Guests for The Weekly Grill include: Donna Moore, CEO Piedmont Custom Meats; Greg Collier, Owner of The Yolk Cafe and Executive Chef at Loft & Cellar; Jeremiah Jones, President of the NC Natural Hog Growers Association; Sam Suchoff, Owner of Lady Edison Meats & The Pig Restaurant; and Steven Goff, Executive Chef/Co-Owner AUX Bar and Blind Pig.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We'll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart's content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.The Main Course O.G. is powered by Simplecast.

The Queen City is changing right before our eyes, and the culinary community is leading the charge. HRN’s Caity Moseman Wadler and Kat Johnson sit down for a roundtable discussion about the exciting direction of Charlotte’s foodscape with Kris Reid, the Executive Director of the Piedmont Culinary Guild; Bruce Moffett, the founder of Moffett Restaurant Group; Ashley Boyd of 300 East; and Greg Collier of Uptown Yolk. The group talks about the unique community that is fostered through the Piedmont Culinary Guild, an invitation-only organization that connects the Food Chain in the Piedmont region of North and South Carolina. The PCG strengthens the local chef and culinary community by sharing resources, educating consumers, and establishing regional recognition. They also share insights on the evolving palate of the city and predictions for the future – from the rise of neighborhood restaurants and the city’s growing food truck scene – to the exciting new produce options at local farmers markets and ability to express the seasons through restaurant menus. HRN On Tour is powered by Simplecast.

Jason & Yvonne are joined by 2019 James Beard nominated Chef Greg Collier and his wife Subrina. They talk about their upbringing in Memphis, their time in Arizona, and how they started the Yolk, plus much more.

Greg Collier is the chef at Uptown Yolk, a breakfast restaurant at 7th Street Public Market in Uptown Charlotte that he co-owns with is wife Subrina. Collier is among the founders of Soul Food Sessions, a Charlotte-based group of African American chefs and mixologists working to bring diversity to the hospitality industry. Chef Greg spoke with host Harry Rosenblum at the Springer Mountain Farm’s campfire, about what he’s got cooking at Charleston Wine + Food. HRN On Tour is powered by Simplecast.

Anna Mulé, the Interim Executive Director of Slow Food USA joins us to talk about Plant a Seed and Slow Food Nations! We also have a special call in from Chef Greg Collier of Charlotte's Uptown Yolk for a preview of Springer Mountain Farm's Campfire Confessionals at Charleston Wine + Food! HRN Happy Hour is powered by Simplecast.

Welcome back loyal listeners and welcome new listeners, on this weeks show 3 married men punch a baby in a face....with gaming. We have special guest Mr. Greg Collier the living game encyclopedia on the show to enlighten us in the way of the gaming Jedi. Dark Souls 3, King of Fighters 14 and Street fighter 5 among many other games. In Anime Shmanime we talk about what we're watching, we drop a big bomb from Akira Toriyama, whats next for One Punch Man and the holy grail of anime Cowboy Bebop. The duffle-bag unzips to show you what's deep inside it and much more. Get all the latest news and views on comics, games, movies and more! You can find more episode of The Elijah Bailey Show on Podbean, Stitcher, Overcast and iTunes.  The Elijah Bailey Show is hosted by Elijah Bailey and Richard Taplin. If you have any questions for our hosts you can reach us at blackenstudios.com, on Twitter at @ElijahBaileySho, @BlackenStudios, @blackengaming, on Instagram at @ElijahBaileySho, BlackenStudios and @hastagblacken or on Facebook at The Elijah Bailey Show and Blacken Studios. You can follow us 15 minutes before every show on Periscope and Facebook Live, tune in and see the pre-show.