Podcasts about Grossi

When I first asked Daniel Migliaccio at Studio Amaro for a chat, he politely declined: not one for the media spotlight, he said. But persistence pays off, and second time lucky, I found myself at Studio Amaro with a chef who's been quietly steering the ship across Commune Group kitchens for nearly seven years. From teenage dishwasher in Ferntree Gully to Grossi-trained pasta guy to Hanoi Hannah's head chef and beyond, Daniel's journey is less about chasing fame and more about feeding people well, mentoring his crew, and yes, finding strange joy in spreadsheets.

durée : 00:13:15 - L'invité franceinfo soir - Le député RN Jean-Phillippe Tanguy était l'invité du "franceinfo soir", mardi 15 avril.

Chaque jour, écoutez le Best-of de l'Afterfoot, sur RMC la radio du Sport !

Jody reviews the changes to healthcare policy made by the Trump administration so far.References:1) Grossi, G. et al. Health policy in flux: Trump administration updates. AJMC. Published online March 28, 2025. https://www.ajmc.com/view/health-policy-in-flux-trump-administration-updates2) Kates, J., Michaud, J., Moss, K., & Dawson, L. Overview of President Trump's executive actions on global health. KFF. Published online January 28, 2025. https://www.kff.org/global-health-policy/fact-sheet/overview-of-president-trumps-executive-actions-on-global-health/Whitehouse.gov fact sheets:https://www.whitehouse.gov/fact-sheets/2025/02/fact-sheet-president-donald-j-trump-establishes-the-make-america-healthy-again-commission/https://www.whitehouse.gov/fact-sheets/2025/02/fact-sheet-president-donald-j-trump-announces-actions-to-make-healthcare-prices-transparent/

“La Juve del Lunedì” con Luigi Schiffo. Ospiti: Roberto Grossi (giornalista), Gianluca Oddenino (La Stampa) e Avv. Vincenzo Greco (Pensieri Bianconeri)

“La Juve del Lunedì” con Luigi Schiffo. Ospiti: Roberto Grossi (giornalista), Gianluca Oddenino (La Stampa) e Avv. Vincenzo Greco (Pensieri Bianconeri)

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Student Doctor Brittany Grossi joins Stranger Fruit Vol V, Episode V to explore the concept of Purpose—the guiding force that fuels our actions, aligns us with our values, and keeps us moving forward even in uncertainty. Purpose isn't just about what we do, but why we do it. In this episode, we reflect on what it means to live with intention, make purposeful choices, and stay aligned with a greater vision for life and medicine. Timestamps: 0:00 Cultivating Purpose and Personal Growth 6:54 Navigating Purpose and Self-Discovery 10:50 Balancing Purpose with Life's Challenges 18:23 Celebrating Success and Impact in Medicine 24:48 The Power of Connection and Empathy References: Intro Music: Bosch's Garden – by Kjartan Abel. This work is licensed under CC BY-SA 4.0 Attribution-ShareAlike 4.0 International.

“La Juve del Lunedì” con Luigi Schiffo. Ospiti: Roberto Grossi (giornalista), Luca Gramellini e Avv. Vincenzo Greco (Pensieri Bianconeri)

“La Juve del Lunedì” con Luigi Schiffo. Ospiti: Roberto Grossi (giornalista), Luca Gramellini e Avv. Vincenzo Greco (Pensieri Bianconeri)

"Cose Di Calcio" Paolo Rossi. Ospiti: Antonio Paolino, Roberto Grossi.

Las negociaciones para un alto el fuego en Ucrania no han conseguido, de momento, un freno en los ataques a infraestructuras energéticas. Hablamos con Rafael Grossi, director general del Organismo Internacional de la Energía Atómica (OIEA), en el informativo 24 horas de RNE. "Un cese del fuego implica una disminución de la actividad militar en torno a la central de Zaporiyia (Ucrania) lo que más nos preocupa desde el tema nuclear", nos cuenta Grossi, a lo que añade: "Ha habido muchos momentos que nos hemos acercado a un accidente nuclear".El director de OIEA ha declarado que "ha habido episodios involucrando la presencia de drones en casi todas las centrales nucleares". La situación es clara, "hasta que no haya una situación estable, acordada por todos los actores, siempre va a haber una espada de Damocles pendiendo sobre la cabeza de esa central". Sobre la posibilidad de que Estados Unidos se haga con el control de la planta: "No habrá ninguna automaticidad en el traspaso de esa planta eventualmente a los americanos o a quien fuera", sentencia. Escuchar audio

“La Juve del Lunedì” con Luigi Schiffo. Ospiti: Roberto Grossi (giornalista), BJ e Avv. Vincenzo Greco (Pensieri Bianconeri)

“La Juve del Lunedì” con Luigi Schiffo. Ospiti: Roberto Grossi (giornalista), BJ e Avv. Vincenzo Greco (Pensieri Bianconeri)

E anche questa awards season è giunta al termine, con l'edizione numero 97 degli Oscar che ha visto trionfare (a sorpresa?) "Anora", ultimo lavoro del regista indipendente Sean Baker. Commentiamo la serata e tutti i premi in compagnia di Giuseppe Grossi.

In this podcast, Dr. Bobby J Grossi discusses the critical role of discipline in achieving success in various aspects of life, including physical fitness, spiritual growth, relationships, and financial stability. He shares his personal journey towards preparing for an Ironman, emphasizing the importance of daily discipline in training and maintaining a healthy lifestyle. Dr. Grossi also highlights how discipline extends beyond physical health to encompass mental strength, family commitments, and financial decisions, ultimately framing discipline as a cornerstone for personal growth and success.

L'augmentation progressive de la taille du cerveau humain au cours de l'évolution est un phénomène fascinant, qui a accompagné le développement de nos capacités cognitives. Mais quels sont les mécanismes qui ont conduit à cette évolution ? Une récente étude, publiée dans la revue PNAS, apporte un éclairage nouveau sur ce sujet en analysant les volumes crâniens sur une période de 7 millions d'années.Une croissance graduelle au sein des espècesLes chercheurs ont distingué deux dynamiques dans l'évolution du cerveau : celle qui se produit au sein d'une espèce et celle qui intervient entre différentes espèces. En examinant les données fossiles, ils ont constaté que, pour chaque espèce humaine étudiée, la taille du cerveau augmentait progressivement au fil du temps. Ce phénomène pourrait être lié à la sélection naturelle, qui favorise les individus aux capacités cognitives supérieures, leur permettant de mieux s'adapter à leur environnement.Une évolution liée aux changements environnementaux et sociauxL'augmentation de la taille du cerveau ne s'est pas produite au hasard. Plusieurs facteurs ont joué un rôle clé, notamment les changements environnementaux et les pressions de sélection qui en ont découlé. Par exemple, les ancêtres des humains modernes ont dû faire face à des climats instables, les obligeant à développer des stratégies de survie plus complexes. La fabrication d'outils, la chasse en groupe et l'émergence du langage ont ainsi contribué à renforcer l'intelligence et, par conséquent, à favoriser les individus ayant un cerveau plus développé.Des transitions entre espèces avec des sauts évolutifsL'analyse montre également que si, au sein d'une même espèce, la croissance du cerveau est progressive, des sauts évolutifs ont eu lieu lors des transitions entre différentes espèces. Par exemple, le passage de Homo habilis à Homo erectus, puis à Homo sapiens, a été marqué par des augmentations significatives du volume crânien. Ces sauts pourraient être liés à des innovations majeures, comme la maîtrise du feu ou l'amélioration des structures sociales, qui ont offert un avantage évolutif aux individus dotés d'un cerveau plus grand.Une augmentation qui a des limitesSi le cerveau humain a continué de croître pendant des millions d'années, cette tendance semble s'être stabilisée depuis quelques milliers d'années. En effet, un cerveau plus grand demande plus d'énergie et entraîne des contraintes physiologiques. L'évolution semble désormais privilégier une meilleure efficacité cérébrale plutôt qu'une simple augmentation de taille. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

L'augmentation progressive de la taille du cerveau humain au cours de l'évolution est un phénomène fascinant, qui a accompagné le développement de nos capacités cognitives. Mais quels sont les mécanismes qui ont conduit à cette évolution ? Une récente étude, publiée dans la revue PNAS, apporte un éclairage nouveau sur ce sujet en analysant les volumes crâniens sur une période de 7 millions d'années.Une croissance graduelle au sein des espècesLes chercheurs ont distingué deux dynamiques dans l'évolution du cerveau : celle qui se produit au sein d'une espèce et celle qui intervient entre différentes espèces. En examinant les données fossiles, ils ont constaté que, pour chaque espèce humaine étudiée, la taille du cerveau augmentait progressivement au fil du temps. Ce phénomène pourrait être lié à la sélection naturelle, qui favorise les individus aux capacités cognitives supérieures, leur permettant de mieux s'adapter à leur environnement.Une évolution liée aux changements environnementaux et sociauxL'augmentation de la taille du cerveau ne s'est pas produite au hasard. Plusieurs facteurs ont joué un rôle clé, notamment les changements environnementaux et les pressions de sélection qui en ont découlé. Par exemple, les ancêtres des humains modernes ont dû faire face à des climats instables, les obligeant à développer des stratégies de survie plus complexes. La fabrication d'outils, la chasse en groupe et l'émergence du langage ont ainsi contribué à renforcer l'intelligence et, par conséquent, à favoriser les individus ayant un cerveau plus développé.Des transitions entre espèces avec des sauts évolutifsL'analyse montre également que si, au sein d'une même espèce, la croissance du cerveau est progressive, des sauts évolutifs ont eu lieu lors des transitions entre différentes espèces. Par exemple, le passage de Homo habilis à Homo erectus, puis à Homo sapiens, a été marqué par des augmentations significatives du volume crânien. Ces sauts pourraient être liés à des innovations majeures, comme la maîtrise du feu ou l'amélioration des structures sociales, qui ont offert un avantage évolutif aux individus dotés d'un cerveau plus grand.Une augmentation qui a des limitesSi le cerveau humain a continué de croître pendant des millions d'années, cette tendance semble s'être stabilisée depuis quelques milliers d'années. En effet, un cerveau plus grand demande plus d'énergie et entraîne des contraintes physiologiques. L'évolution semble désormais privilégier une meilleure efficacité cérébrale plutôt qu'une simple augmentation de taille. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

L'augmentation progressive de la taille du cerveau humain au cours de l'évolution est un phénomène fascinant, qui a accompagné le développement de nos capacités cognitives. Mais quels sont les mécanismes qui ont conduit à cette évolution ? Une récente étude, publiée dans la revue PNAS, apporte un éclairage nouveau sur ce sujet en analysant les volumes crâniens sur une période de 7 millions d'années.Une croissance graduelle au sein des espècesLes chercheurs ont distingué deux dynamiques dans l'évolution du cerveau : celle qui se produit au sein d'une espèce et celle qui intervient entre différentes espèces. En examinant les données fossiles, ils ont constaté que, pour chaque espèce humaine étudiée, la taille du cerveau augmentait progressivement au fil du temps. Ce phénomène pourrait être lié à la sélection naturelle, qui favorise les individus aux capacités cognitives supérieures, leur permettant de mieux s'adapter à leur environnement.Une évolution liée aux changements environnementaux et sociauxL'augmentation de la taille du cerveau ne s'est pas produite au hasard. Plusieurs facteurs ont joué un rôle clé, notamment les changements environnementaux et les pressions de sélection qui en ont découlé. Par exemple, les ancêtres des humains modernes ont dû faire face à des climats instables, les obligeant à développer des stratégies de survie plus complexes. La fabrication d'outils, la chasse en groupe et l'émergence du langage ont ainsi contribué à renforcer l'intelligence et, par conséquent, à favoriser les individus ayant un cerveau plus développé.Des transitions entre espèces avec des sauts évolutifsL'analyse montre également que si, au sein d'une même espèce, la croissance du cerveau est progressive, des sauts évolutifs ont eu lieu lors des transitions entre différentes espèces. Par exemple, le passage de Homo habilis à Homo erectus, puis à Homo sapiens, a été marqué par des augmentations significatives du volume crânien. Ces sauts pourraient être liés à des innovations majeures, comme la maîtrise du feu ou l'amélioration des structures sociales, qui ont offert un avantage évolutif aux individus dotés d'un cerveau plus grand.Une augmentation qui a des limitesSi le cerveau humain a continué de croître pendant des millions d'années, cette tendance semble s'être stabilisée depuis quelques milliers d'années. En effet, un cerveau plus grand demande plus d'énergie et entraîne des contraintes physiologiques. L'évolution semble désormais privilégier une meilleure efficacité cérébrale plutôt qu'une simple augmentation de taille. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

We're just days away from the 2025 Toronto FC season as hosts Mike Newell, Jeffrey P. Nesker, and Michael Singh are joined by GIVEMESPORT's MLS Insider Tom Bogert to tee up the start of the season for the Reds – and discuss the Lorenzo Insigne saga. Plus, the crew are joined by James Grossi to chat about why Toronto FC could be a "surprise" this year – positive vibes only! – and the impact Robin Fraser could have in his first season as head coach of the TFC. Don't miss out! Hosted on Acast. See acast.com/privacy for more information.

ROBERTO GROSSI - LA GRANDE RIMOZIONE - presentato da M. Usuelli

When I was a kid, even before I had started harp lessons, I used to go to summer camp in the mountains. I grew up in the Philadelphia area, and the closest mountains to us were the Pocono Mountains. These aren't mountains by Rocky Mountain standards, not nearly as high, peaked or impressive, but they are beautifully wooded and green, with rivers and lakes.  In order to get to summer camp, we had to drive through the Lehigh Tunnel which fascinated me. Driving through an actual mountain was a little scary. Of course, the scariness was part of why it was my favorite part of the trip. Tunnels are truly an engineering miracle, in my opinion, especially considering that tunnels can be drilled from both sides to meet - if the calculations are correct - in the middle. The earliest known example of a tunnel that was dug from both sides is the Tunnel of Eupalinos, in the Greek isles, constructed in the 6th century BCE.  WIth pickaxes, chisels, hammers and shovels, two teams dug through Mount Kastro from both sides and managed to meet in the middle. The tunnel has some zigs and zags, but the fact that they actually met and broke through is a testament to their engineering prowess. Why is this relevant for us today? Because we're going to approach the technical requirements of our music from the other side of the mountain. I know you've heard me talk about the importance of doing your technique work daily. And naturally, our pieces require our technique to be used in very specific ways. These are the two sides of our mountain: ongoing technical development and piece-specific technical demands. We want them to meet in the middle, where the music is.  Today we are going to focus on arpeggios and three different ways arpeggios are used in our music. These aren't the only ways arpeggios are used, of course, but these are common enough that they are worth our time and attention. We'll look at these technique challenges and how to meet them from both sides, with exercises that will help you build the necessary skill and with the understanding of the underlying principles that will help you develop your technique for that particular musical instance. It's all about skills in context today.  Links to things I think you might be interested in that were mentioned in the podcast episode:  February Seminar Become a My Harp Mastery member Books mentioned in today's show: Grossi, Method for the Harp: p. 129, no. 24; p.120, no. 14; p. 108, no. 2. Friou, Exercises for Agility and Speed: p. 44; p. 23; pp. 33-37. Harpmastery.com Get involved in the show! Send your questions and suggestions for future podcast episodes to me at podcast@harpmastery.com LINKS NOT WORKING FOR YOU? FInd all the show resources here: https://www.harpmastery.com/blog/Episode-195    

“La Juve del Lunedì” con Luigi Schiffo. Ospiti: Roberto Grossi (giornalista),Nicola Gallo (Mediapason) e Avv. Vincenzo Greco (Pensieri Bianconeri)

“La Juve del Lunedì” con Luigi Schiffo. Ospiti: Roberto Grossi (giornalista),Nicola Gallo (Mediapason) e Avv. Vincenzo Greco (Pensieri Bianconeri)

Maracanà con Marco Piccari e Stefano Impallomeni. Ospiti: De Paola:"Ranieri non vuole mai intaccare la sua immagine." Braglia:"La Juve rischia a Como. Fabregas può creare grossi difficoltà."

Sondaggi Politici 2025: Due Grossi Partiti Perdono Terreno!I sondaggi politici per ora mostrano due grossi partiti che perdono terreno velocemente, a causa di quello che sta accadendo in questi giorni. Ecco che cosa sta accadendo!#breakingnews #ultimenotizie #notiziedelgiorno #notizie #cronaca #2025 #calenda #elllyschlein #fdi #giorgiameloni #giuseppeconte #italia #la7 #lega #m5s #matteosalvini #partiti #partito #perdono #politica #politici #renzi #sondaggi #voti

Watch: Maine Voices Live with Craig Grossi, author and Marine Corps veteran Portland Press Herald staff writer Ray Routhier sat down with author and Marine Corps veteran Craig Grossi for a conversation and book signing during a live event in Portland.  About Craig Craig and Fred Raised in the Virginia suburbs of Washington, DC, Craig Grossi is a Marine Corps veteran, author and recipient of the Purple Heart. After getting out of the Marines in 2011, Grossi worked for the federal Defense Intelligence Agency, enrolled at Georgetown University and got a degree in international affairs. Grossi is the author of “Craig & Fred: A Marine, a Stray Dog and How They Rescued Each Other,” an uplifting true story about the stray dog he met on an Afghan battlefield, and how they saved each other and traveled America together, and “Second Chances,” which details his experience working closely with prison inmates in Maine who raise and train puppies to become service dogs. Learn more about Craig's story and his books in this article by Ray Routhier. Grossi and his dog Fred appeared on the Today show and Rachael Ray, and in schools, bookstores, and military bases across America as they told the uplifting story of how Craig found Fred while serving in Afghanistan—and brought him home. During their travels, Craig was invited to speak at Maine State Prison. While there, he met a group of very special inmates, participants in a program run by the nonprofit America's Vet Dogs. Fred died of cancer at his and Grossi's home on Nov. 22, 2023. He was 14. Grossi credits Fred with “saving” him by getting him to open up to others and ask for help. Read about Fred in this article by Ray Routhier. When not writing or speaking, Grossi enjoys life in the great outdoors and devotes his time to advocating for issues close to his heart like prison reform, animal welfare and mental health awareness. He now lives in mid-coast Maine with his wife Nora and their dogs, Ruby and a recently rescued pup named Bingo.

Les Grandes Gueules ne savent rien de ce qui les attend... Et pourtant ils vont devoir débattre sur une actu qu'ils vont découvrir en direct !

Georg Friedrich Handel (1685-1759) - 6 Concerti Grossi Op. 31.                  Concerto No.1 in si bemolle maggiore/sol minore HWV 312 [-/ -/-] 0:08 2.                  Concerto No.2 in si bemolle maggiore HWV 313 [Vivace/Long/Allegro/-/-] 8:38 3.                  Concerto N.3 in sol maggiore HWV 314 [Long, and staccato-Allegro/Adagio/Allegro] 19:55 4.                  Concerto N.4 in fa maggiore HWV 315 [-/Camminando/Allegro/Allegro] 28:07 5.                  Concerto No.5 in Re minore HWV 316 [-/Fugue.Allegro/Adagio/Allegro,but not too much/Allegro] 41:08 6.                  Concerto No.6 in Re maggiore HWV 317 [-/Improvisation/Allegro] 50:52  Academy of Ancient MusicRichard Egarr, conductor

Amazon est plus difficile à boycotter qu’on aimerait. Les augmentations des tarifs de Netflix… et de toutes les autres plateformes. Des victimes du violeur de Tinder se sont confiées à Bénédicte Lebel. Salut-Bonjour à la radio…Et Sandra, la recherchiste aux ressources humaines. Martin a enfin appris ce que ça voulait dire “se déposer”. Debout les Caves - Vos meilleures jokes du jour. Étienne a des idées pour faire suer Amazon. Les Comiques goûtent à des Doritos dans du yogourt à la vanille. L'instant Incroyable: L’histoire improbable d’un chat-espion contre les russes. Débat du Jour: Accepter de faire l’amour avec un-e ami-e en phase terminale qui te l’a demandé: oui ou non? Voir https://www.cogecomedia.com/vie-privee pour notre politique de vie privée

In this conversation, Bobby J Grossi DDS discusses the importance of setting goals and the mindset of high achievers, particularly as the new year begins. He emphasizes that while many people set resolutions, few follow through due to a lack of discipline. Grossi outlines the four categories of discipline necessary for success: health, faith, family, and purpose. He shares personal experiences and stresses the importance of accountability and mentorship in achieving one's goals. Ultimately, he encourages listeners to recognize their purpose and take actionable steps towards their dreams.

I venti di guerra mettono il turbo ai titoli del settore difesa. Soprattutto in Europa.

I venti di guerra mettono il turbo ai titoli del settore difesa. Soprattutto in Europa.

C dans l'air du 6 décembre - Qui à Matignon ?… Macron joue grosSi vous manquez de temps pour écouter l'émission en entier, nous vous donnons la possibilité d'accéder directement aux questions posées par les téléspectateurs qui sont un bon résumé de l'émission du jour.Les experts : - Nathalie SAINT-CRICQ- Éditorialiste politique - France Télévisions- Valérie LECASBLE -Editorialiste politique - Lejournal.info- Rachel GARRAT-VALCARCEL - Journaliste politique – Le Monde - Gael SLIMAN - Président et Cofondateur de l'Institut Odoxa

It was an honor today to welcome Dr. Rafael Grossi, Director General of the International Atomic Energy Agency (IAEA). Dr. Grossi is a distinguished diplomat with an esteemed career spanning 40 years in nuclear non-proliferation and disarmament. He has served as the IAEA's Director General since December 2019 and was re-appointed for a second four-year term beginning in December 2023. Prior to his current role, Dr. Grossi served as Argentina's Ambassador to Austria. Other career highlights include Argentine Representative to the IAEA, President of the Nuclear Suppliers Group, Assistant Director General for Policy and Chief of the Cabinet at the IAEA, and Chief of Cabinet at the Organization for the Prohibition of Chemical Weapons. He began his career as Argentine Representative to NATO. We were delighted to visit with Dr. Grossi. In our conversation, we discuss the IAEA's critical role in nuclear safety, development, and nonproliferation amid global challenges, including efforts to prevent nuclear accidents in active conflict zones. Dr. Grossi discusses the agency's unprecedented decision to establish a permanent presence of IAEA experts at the Zaporizhzhia nuclear power plant in Ukraine to ensure safety and security, the agency's ongoing communication with both Ukrainian and Russian leadership to mitigate risks during wartime, and the dedication of the IAEA staff who have volunteered for these high-risk missions. We cover the IAEA's history, which was inspired by President Eisenhower's “Atoms for Peace” initiative, the agency's evolving mission in regulatory and industrial standardization, the increasing interest in nuclear energy as a demand-driven solution to global power needs, and how the IAEA is supporting countries through their Milestones Program to provide guidance for adopting nuclear energy. Additionally, we explore the growing role of private capital in nuclear projects and the IAEA's efforts to engage with international financial institutions including the World Bank to create a more favorable investing environment for nuclear energy, geopolitical dynamics influencing the sector, and the IAEA's collaboration with nuclear CEOs, vendors, and clients worldwide. It was a profound look at the challenges and opportunities shaping nuclear energy and we are deeply grateful to Dr. Grossi for sharing his time and insights. Mike Bradley kicked off the show by highlighting that even though broader U.S. equity markets continue to post new highs, they're still trying to decipher Trump's current tariff “rhetoric” from future tariff “realism.” Trump surprised markets again this weekend by vowing to impose a 100% tariff on BRICS countries that don't/won't commit to be anchored to the U.S. dollar. He also noted that current global events (including South Korea's President declaring Marshall Law on Tuesday & French lawmakers possibly seeking to hold a no-confidence vote to topple the French President on Wednesday) could spill over and potentially stall the runup in U.S. equities. On the crude oil market front, WTI has traded up ~$2/bbl this week (~$70/bbl) on news the U.S. is sanctioning several foreign entities tied to the Iranian crude oil tanker “shadow fleet.” OPEC delayed their virtual meeting to Dec 5th and consensus is betting OPEC will agree to delay an oil production increase by another three months. On the natural gas front, U.S. natural gas price plunged this week to ~$3/MMBtu due to a warmer 6-10-day weather outlook and a rebound in U.S. gas production (~104bcfpd). European natural gas prices continue to stay elevated mostly due to extremely high November gas storage withdrawals. The EU raised their February gas storage target levels to 50% (up from 45%) due to growing 2025 supply concerns. On the energy equity front, Energy is among the worst performing S&P sectors this past week (down ~1%) due to the strong U.S. dollar, modest OPEC Meeting uncertainty and Canadian/Mexican crude oil

durée : 00:12:46 - Concerti Grossi Op. 3 : Francesco Geminiani - Ottavio Dantone - L'Accademia Bizantina et Ottavio Dantone complètent la trilogie sur la forme musicale du Concerto Grosso avec le troisième chapitre du projet The Exciting Sound of Baroque Music : les Concerti Grossi Op.3 de Francesco Geminiani.

durée : 00:12:46 - Concerti Grossi Op. 3 : Francesco Geminiani - Ottavio Dantone - L'Accademia Bizantina et Ottavio Dantone complètent la trilogie sur la forme musicale du Concerto Grosso avec le troisième chapitre du projet The Exciting Sound of Baroque Music : les Concerti Grossi Op.3 de Francesco Geminiani.

C dans l'air l'invité du 5 novembre : François Noudelmannprofesseur de philosophie et de littérature à New York University, auteur de Peut-on encore sauver la vérité ?Grossièretés, fake news, outrances… À moins de deux semaines du scrutin, l'ex-chef de l'Etat est en roue libre, rejoint par son allié milliardaire Elon Musk. Reste à savoir si cela séduira les indécis.Dans tout autre pays démocratique, ces sorties lui vaudraient aussitôt l'opprobre général, si ce n'est des sanctions. Aux Etats-Unis, ça passe. Sa base adore ça et en réclame toujours plus, trop heureuse de voir l'establishment moqué, voire traîné dans la boue. Notre invité reviendra sur l'influence de ces fakes news dans cette dernière ligne droite …

In this episode of Manufacturing Unscripted, Lauren and Matthew sit down with Mike Grossi from Kremin Inc. to dive into the world of digital marketing in manufacturing. Mike shares valuable insights on how manufacturers can leverage YouTube and other social media platforms to stand out in a competitive industry. He also discusses Kremin's journey in promoting their capabilities digitally and how it's driving their business growth. Don't miss this conversation on the power of digital strategies in manufacturing!     Watch on YouTube: https://youtu.be/Wqr_8191lkU   @Kremin Inc.  @promess      @michael grossi  @lauren Rall   @matthew rall  

Event Objectives:Discuss diagnosis and treatment of IBSClaim CME Credit Here!

Der Iran ist nach Angaben des Chefs der Internationalen Atomenergiebehörde IAEA, Rafael Grossi, möglicherweise bereit zur Wiederaufnahme von Gesprächen über sein Atomprogramm.

With 70 years of experience in the safe commercial use of nuclear energy, the International Atomic Energy Agency (IAEA) says all countries need to follow internationally agreed safety standards, and that safety is the absolute priority.That's according to Rafael Mariano Grossi, IAEA's Director General, who is taking part in the High-Level Week of the UN General Assembly in New York.In an interview with UN News's Nargis Shekinskaya, Mr. Grossi said an apparent willingness by Iran's new Government to resume nuclear inspections and dialogue was a positive development, and he addressed the perilous situation facing nuclear power plants in Ukraine and Russia.

If you're from Michigan, this episode will hit you to your core, just like it did for Lauren & I. You guys…. It's Amy Zhender Grossi. Not only does she share a first name with Amy, but she also shares a name with her beloved family, The Zhenders, the family so many of you have loved from afar each time you visit Frankenmuth, Michigan. She is as real as they come. She's just like us and she's just like you. A mom, a wife, a friend. She has to plan dinners, juggle schedules, get up early to work out, and go to work. Stay fierce friends, and know that you are enough. XOXOA & L Bavarian Blast Reservations: https://www.bavarianinn.com/bavarian-blast-indoor-waterpark/#dipipopup-52678Ways to Listen!https://linktr.ee/themotherloadpod

Au menu de la troisième heure des GG du mercredi 4 septembre 2024 : la fête du cochon, "une grossièreté" selon J-M. Apathie, avec Zohra Bitan, fonctionnaire, Étienne Liebig, éducateur, et Stéphane Manigold, restaurateur.

Im Ö1 Mittagsjournal gesendet am 03.09.24

Behind Mixly Cocktail Co. is a group of friends. Some met in college, others through work, but they all came together with their shared love of craft cocktails and thought they could offer a complex craft cocktail base that you could make at home. Whether you are making Mocktail or Cocktails, any of Mixly's 7 cocktail varieties or their new Spritz line will transport you to a craft cocktail bar experience at home.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.EPISODE TRANSCRIPT :Stephanie [00:00:16]:Hello, everybody, and welcome to dishing with Stephanie's dish. This is a Minnesota maker edition, which are always extra special to me because it's how I got started in the podcast space. I'm here with Jonna Rosbach, and she is the founder of Mixley, which is a we'll call it a cocktail concentrate. Is that what you would call it, Johnna? I think Johnna?Johnna [00:00:36]:I think you could. I mean, we still refer to it as a mixer, but it certainly is more concentrated than typically what you find on shelf.Stephanie [00:00:44]:And what it is is this delicious fruit forward mixer that you can mix with mocktails. You can have it in a cocktail. You can have it with sparkling wine. You can just have it with, you know, soda pop, really. If you wanted to have it with 7 Up, it would be equally delicious. What made you think that, like, this was a place in the market that there was a hole that you could fill with this product?Johnna [00:01:12]:So there was a couple things. I think the the first area was, well, we all we started the journey, when we set out to you know, wanting to do our own business, and we love the idea of cocktails. Me and my business partners, we love cocktails, and just kind of the faucet making great cocktail. And then we went to the shelf to see you know, curious what our mixers like these days. Yeah. And we were shocked to see, oh, oh my gosh.Stephanie [00:01:40]:There's bad.Johnna [00:01:41]:Bad. Really bad. Bad ingredients, bad branding, bad flavors, same old flavors. And so we were just really excited. 1, I think just let's clean up the ingredient deck. Like, we all know in every other beverage category, we've evolved. So let's 1, step 1. 2, let's bring exciting flavors, like what you would want to see at a craft, you know, at a great bar, at a you know, getting a craft cocktail.Johnna [00:02:06]:And then I think 3rd, this was I was pregnant at the time. The kind of sober, curious, any movement was just coming. So, like, let's make this versatile. Let's make this for everyone. So whether you're drinking or you're not, you can really make it your way and, you're not no one's having to feel left out, you know, if they're not drinking alcohol.Stephanie [00:02:27]:I think a lot of products too thought that they were gonna deliver on that message, but then kind of few did. Because if you weren't having them with alcohol, some of them didn't have the flavor punch. Others, if you were drinking them strictly as a mocktail, they were a little too much. Like, you guys really seem to hit the right balance. So go through your flavor profile because you've been pretty consistent too.Johnna [00:02:54]:Yeah. It's really about a balanced cocktail. So you're gonna have you know, you want the balance of the sweetness. So obviously, or tartness. Right? So the fruit, whether like the strawberry, pomegranate, you're gonna have some of that tartness. We wanna balance that then with a honey. So we used a honey in our simple syrup base, and that is really just gonna create a more balanced sweetness versus cane sugar can be really intense. And then the benefit to a lot of people do, you know, prefer honey as a sweetener these days over cane sugar and then acid.Johnna [00:03:28]:So, obviously, it's lemon or lime in all of our flavors, and that acidity is, not only part of a great cocktail or can be part of a great cocktail, but also for us, that is what acts as our kinda natural, stabilizer. Right? So we are shelf stable, but because we, you know, lean into some of those, you know, to the using fresh lime and lemon, it allows us to be shelf stable longer without having to add preservatives. So I think right. It's like the sweetness or tartness and then a really good acid. And then we do have a lot of, bring in a lot of, earthy flavors as well. So we have, like, the pineapple basil lime. So we're adding in, you know, the freshness of the babel basil or the mint, cucumbermint lime has that, you know, really, refreshing element. And same thing too, like, one of my favorites we just launched, as part of our spritz line is the elderflower mint.Johnna [00:04:26]:And that again, it's floral. It's refreshing with the mint. It's, yeah. So it's really all about, yeah, that combo to create a nice balanced cocktail.Stephanie [00:04:36]:So I'm talking with cofounder at Mixley, Jonna Rosbach, and you mentioned that you have this spritz line. It is a new we'll call it an extension. Is that fair? And why did you rebrand it and make it somewhat different looking than the traditional mixed line? I was curious what the thought process was there.Johnna [00:04:57]:We were really great summer, you know, sipper. And we felt too that this was not only do we want to, you know, jump into the spritz, scene with our Mixley take, And it was a fun truly, like, Megan, our my business partner who's our designer is just so creative, wanted to have fun and and see, you know, how a kind of different branding would do. But I think it's also just, you know, it's an interesting test for us of how does a a mixer that's for a single a single type of cocktail do versus the versatility message we've had with Mixley where you can make it with rum or tequila or vodka. Like, how does that resonate with consumers when it's, like, really easy? It's a spritz. You mix it with sparkling wine, and there you go. So we wanted to distinguish it a bit, have fun with it, and then also it's just interesting to see, yeah, how it performs.Stephanie [00:05:54]:Can you talk a little bit about that? Because, clearly to me, that seems like people that have a marketing background that are doing sorta AB testing that are really as interested in the brand packaging and the messaging as the actual love of the cocktail itself. So what was your background and your business partner's background getting here? Because it seems sort of packaged goods focused.Johnna [00:06:20]:You are correct. Very much. Yes. So my background is all CPG marketing. Came up through the agency world and then spent, years in in corporate marketing at, you know, 2 different big food, CPG firms. And Megan, my business partner, the same. So, yes, we have that background. Her background's design.Johnna [00:06:41]:My background is more the marketing communication. So some ways, that's very helpful. In some ways, you have to take everything that you learned in your big CPG world and forget that you learned it because it doesn't apply.Stephanie [00:06:53]:Yeah. To yeah. That's really interesting too because I think that's one of the if I'm talking with people that are manufacturing products or talking about products and that's their background, I usually do tell them that. And you also don't have the depth of, staff or even the depth of resources or time. So you have to kinda move a lot faster than people are comfortable with.Johnna [00:07:19]:Yeah. Move faster. And I think even as you think about, like, the marketing tactics, things that we would do, it's like, it's so different when you already have brand awareness and distribution. Yeah. We made a lot of mistakes early on. I was like, oh, that lesson, that thing I thought I did really well. Like, that does not apply to Mixley to what we're doing. SoStephanie [00:07:40]:What's an example of that?Johnna [00:07:44]:I would say, for example okay. Spending on influencers. Right? Everyone wants to spend on influencers. And I'm not to say that's wrong. However, it is a very different game when you don't have, on shelf presence. Also, if you're just gonna do and true if you're truly going to invest in d two c, you have to do it right. So if you're having influencers drive to your website, you really have to be focused. And I think when we launched, we were trying to do too much.Johnna [00:08:12]:We were doing retail and a little d two c. So you're just your spend in a in a tactic like influencer marketing is really not gonna go far in the stage we were at, and that's where we learned to focus and prioritize early on. We launched we went heavy into retail, and that's what we did. So influencers at our stage of the game don't make sense. What makes sense is in store tastings. So that's where if I'm gonna spend a $100, I'm better spending in it on a brand ambassador doing an in store tasting versusStephanie [00:08:41]:an insJohnna [00:08:41]:you know, a a Instagram post.Stephanie [00:08:43]:Yeah. And I think too, maybe you can speak to this. I feel like the influencer world is changing, we're discovering that real influence is hard to come by and isn't always with the person with the 100,000 followers in a marketplace. Like, that maybe those micro influencers and doing an event or something that's different might have actual more influence than the gal that has, you know, 50,000 followers and hold something up, and her pretty smile just for lack of a better way of saying that. But do you know what I'm saying?Johnna [00:09:25]:Yeah. We're all become very savvy. I think we're very now we look at anyone who posts on and, again, it's not it's not putting anyone down, but we do look at that. I think we're all skeptical, or we know now. They're getting paid to say that. That's not you know, it doesn't feel authentic anymore. And I think too I think you're right in where the real influences, and I will say influence in as it relates to purchase for us has been in store tastings, has been, local media. So partners like you and whenever, you know, we get the opportunity to be on local media or do an interview, we see a direct correlation between that and sales.Johnna [00:10:05]:Events are also critical for us, not only in, obviously, you're in front of the consumer, but people word-of-mouth. Like, oh, I saw someone. They just told me to come down here. Like, these are really powerful tools that, you know, maybe to a sophisticated digital marketer, like, they may seem outdated, but they're tried and true. And for us right now, they work.Stephanie [00:10:25]:Well and you and I kind of I mean, originally, I think we met just through the cocktails and packaged goods in Minnesota Makers. But then, you come to the Stone Arch Festival. You come to a lot of these festivals that I program. And I try to explain to these packaged good culinary folks, and a lot of them are local and many Minnesota or Midwest made. You look at those events as an opportunity to sample, to trial, and create brand awareness. So, yes, selling your product there is awesome. And if you can get a return on your investment, that's great. That's what everybody strives for.Stephanie [00:11:03]:But that it's also a big marketing opportunity to get in front of so many people. And we see a lot of people that come to these events with their packages or their items and they don't sample, I'm like, oh, wow. You know, that is, like, you need to sample. Well, we just don't wanna give product away to the looky loos. It's like, well, those looky loos are also purchasers. You have to see them as the consumer that they are even though they're standing there with holding their kid's hand, who's eating a sweaty popsicle, and holding a beer. They still shop too.Johanna [00:11:36]:Mhmm. That's that's that's exactly it. And a lot of these events, you know, one, I I will tell you, like because we have, you know, 7, 8 different flavors. I love when people are like, can I try one of each one? I'm like, please. Yeah. Because then, like, I'm gonna upsell you on my bundle package. No. But I I do think too, like, some of these events, you know, we'll hear, well, you know, I don't wanna carry around glass right now.Johnna [00:11:56]:Do you have a card I can take with you? Like, where can I find you? And I really do believe that these people, they're taking a picture of our booth, that they're taking our card. It was a great interaction. They may not buy us now, but I think we're top of mind. And when they see us, you know, on shelf at France 44, like, hopefully, that's when they purchase. SoStephanie [00:12:14]:I was thinking about you guys recently because it seems natural with the launch of the spritz line that you might consider canned cocktails down the road. Is that something you're thinking about? Or I was even thinking about we're seeing now, like, Tattersall just launched a bunch of cocktails in a I call it a slap bag for lack of a better term. It just says the party girl in me. But the sort of canned, you miss the can, you miss the bottle, and it's just in this plastic thing that has a handle that you can carry around. You can put it on the boat. Are any of those packaging options something you guys might look at down the road or getting into the full canned cocktail?Johnna [00:12:55]:I think so. I think packaging, for sure. You look at other brands, mixer brands like Filthy, and right there in that bag. And it's really great for if you think about expansion into on premise and airlines. So I think for sure, packaging we would look at. In terms of ready to drink cocktails in a can, you know, the market's so saturated right now that I could see it maybe one day we've scaled and we're in thousands of doors, you know, retailers nationwide, and people want to see that from Mixley. But at this point, I think it it would just be too expensive to try to stand out in the noise. But I think that's really smart.Stephanie [00:13:36]:Yeah. I think that's really smart, actually. And, also, there is so many cool packaging options. Like, if you think of the Capri sun size or even if you think of the small canned, not cans, box. Small box like wine. I could just see that being a cool packaging idea for you. And, also, one of the things I love is you do have this rainbow sort of branding. And when you put all of the line together in a packaging item, it really feels like you're getting a lot.Stephanie [00:14:05]:I think you have the is it $45 for your do you call it your pride package?Johnna [00:14:10]:Rainbow package. Yeah. Okay. This month, we'll call it pride.Stephanie [00:14:14]:Yeah. And I always think of it as pride because I haveJohnna [00:14:16]:to beStephanie [00:14:16]:a daughter. So when I hear rainbow, like, I think, oh, okay. Right away. Yep. I thought that was a really clever way to market that because it gave you an opportunity to try all of them. Yeah. So the the jury is probably still out because the, spritz line is new. But so far, are you having fun with it? Does it feel like it was a good risk to take?Johnna [00:14:38]:Yeah. We are. We're having fun with it. We already flew through our 1st batch, like, what we produce, so that's great. Yep. So we're on track to, like, what we projected it to do for us, which is awesome. And, we launched it primarily as, you know, an event in kind of online product. We are in some boot in some shelves here in the Twin Cities, but we just wanted to kinda see again, like, how can we do this as a test and and do a smaller kind of more, you know, smaller launch, and then we'll see from there if it sticks with us for the long term.Stephanie [00:15:11]:I do love the idea of being able to have that on an airline as you're going on a trip. Like, I know Sun Country has had a good relationship with Crooked Water Spirits and our friend Heather Manley. But, like, I could see a spritzy kind of version of that and really covering all those warm weather destinations. And, well, that would be so fun, wouldn't it?Johnna [00:15:34]:Yes. From your lips to God's ears. Right? So, no. I agree. And that certainly I think, we know we can produce in 4 ounce bottles. We have that capability. And so, obviously, glass isn't ideal for our airlines. So back to your, you know, the packaging conversation, that's something that we're looking at and and how do we how do we break into that market? Because I agree.Johnna [00:15:56]:I think we've all been, you know, on a plane and wanting a good cocktail, and your mixers are pretty limited. It's, you know, a Coke, a Sprite, whatever they got, or a bloody, you know, a Bloody Mary. But, yeah.Stephanie [00:16:08]:Alright. So if anybody's listening, because we have a lot of fans, the Sun Country route, that would be great. And you could mix it with, they like to support local female driven companies, so that's exciting. So talk about you mentioned one of the spritzes is sort of an elderflower profile. What's the other one? It's orange. Right?Johnna [00:16:26]:Bitter orange cherry. So that's really, you know, reminiscent of, Aperol spritz. So, yeah. It's, it's, again, it's other it's another well balanced, mixer. And it really is just like this delightful summer sipper. And you can mix it. You don't need to add sparkling wine. You can just add, you know, soda water.Johnna [00:16:47]:Yep. And it still works. So, yeah.Stephanie [00:16:49]:Okay. So let me ask you. Are there any products or, like, packaged goods that you're using or seeing lately that you're just like and doesn't necessarily have to be food. That you're like, oh, I just love this product. It's so clever.Johnna [00:17:09]:Oh, the olive oil. The the, The green bottle? Yes. What is that?Stephanie [00:17:16]:Grossi, is it called?Johnna [00:17:18]:Yes. I mean, the branding, the packaging, the storytelling of the Spanish olive oil, it actually tastes good. Like, it is I'm obsessed, and that's another one too where I thought once I saw it, I go, yes. Another category that has really yet to evolve. And we're in packaging. Right? Like, I'm sure all you know, the olive oil is not all pretty equal equal. But just in terms of the design, I was like, this is so exciting.Stephanie [00:17:46]:And it feels super fresh and, like, you have to try it.Johnna [00:17:51]:Yeah.Stephanie [00:17:51]:Because everybody buys olive oil, but there is something about that product. And I actually haven't purchased it yet because I'm, like, the person who would be like, oh, that's just a marketing gimmick. You can because I'm just like because I'm cooking all the time. Yeah. But I do think it's super clever. And, also, when we look at, you know, who's coming back into the kitchen and learning to cook, It's a lot of millennials and date nights and kind of there's a more fun factor. And I think that olive oil has hit that right on the head. So that's a really good one.Stephanie [00:18:20]:I hadn't thought about that before. In town, are you, like, are you doing anything fun, or do you have any restaurants that you love? Or what do you do for fun?Johnna [00:18:30]:Oh my well, we you know, I will say this. For fun, I've got kiddos. So we're up Minnetonka. Minnetonka. Maynard's is, like, our standard. So if anyone from Maynard's is listening, I've been trying to get, like, Mixley on the menu. I'm like, I would love to enjoy my own mixer while I'm out here. But Sure.Johnna [00:18:47]:I feel like it just feels like that's the summer place out my way. But I did just eatStephanie [00:18:52]:at Starling. Oh, did youJohnna [00:18:53]:love it? I loved it. I mean, the food was great and the cocktails were fabulous. What was so interesting is they had, some, like, cranberry Red Bull based cocktails, which I have not had. Tell about party days, vodka Red Bulls. Yeah. It's been it's been a minute since I've had that. But anyway, it was on their cocktail list and surprisingly, it was really, really quite delicious.Stephanie [00:19:17]:Okay. I might have to check that out because it sounds a little weird. I'm like, okay. I feel alright.Johanna [00:19:24]:Alright. I know. On this beautiful elevated space, we have Red Bull on the menu. I have to try it. So yeah.Stephanie [00:19:30]:I still feel like whenever we get something on the, like, west of Saint Louis Park I live in Golden Valley. So, you know, we're still building out kind of the scene on the west side. And there's always been a good kinda late culture party scene, but and and maybe, like, we don't maybe it's not even fine dining, but just getting something that's a step above the chains feels so welcome and so right on right now.Johanna [00:19:58]:Absolutely. Yeah. Like, I I mean so even like an Excelsior ley line, that's just been such a really nice addition to the Excelsior food scene. You know, I guessStephanie [00:20:09]:Ivy and Hopkins is another one.Johanna [00:20:11]:Pink Ivy and Hopkins. Fabulous. Yeah. Amazing cocktails. And I would say to excellent food, and the value for what you get there is incredible. I love that space. Yeah.Stephanie [00:20:21]:Yeah. I do too. It's fun to see. And I'm excited for, the new, Grocers Table sister restaurant next door. I think that'll be fun.Johanna [00:20:31]:And Yeah. No. Same. That's it. And I just can't believe like, I'm so excited. You know, Lindsay has done so well with Grocer's Table. I'm excited for her to expand. Every time I go in that place, it is just buzzing.Johanna [00:20:43]:So I'm sure she's gonna do a great job, yeah, with the dinner concept.Stephanie [00:20:47]:Yeah. I think so too. Well, it's been super fun to catch up with you. I just I saw the spritz, and I thought, oh, I can't wait to talk to her about about them and why she did it the way she did it and what her thinking is. And I knew you'd have some really insightful thoughts about it. And I'm excited to try it too. I haven't tried it yet, but I promise I will.Johanna [00:21:05]:Okay. Well, I think I can hook you up if you need it. If you need a permit.Stephanie [00:21:09]:Guys soon. So Yes. Alright.Johanna [00:21:10]:Well, thank you, Stephanie. I appreciate it.Stephanie [00:21:12]:It's always fun to have you on. Thanks so much.Johanna [00:21:14]:Yeah. Likewise. Thanks. Bye bye. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Behind Mixly Cocktail Co. is a group of friends. Some met in college, others through work, but they all came together with their shared love of craft cocktails and thought they could offer a complex craft cocktail base that you could make at home. Whether you are making Mocktail or Cocktails, any of Mixly's 7 cocktail varieties or their new Spritz line will transport you to a craft cocktail bar experience at home.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.EPISODE TRANSCRIPT :Stephanie [00:00:16]:Hello, everybody, and welcome to dishing with Stephanie's dish. This is a Minnesota maker edition, which are always extra special to me because it's how I got started in the podcast space. I'm here with Jonna Rosbach, and she is the founder of Mixley, which is a we'll call it a cocktail concentrate. Is that what you would call it, Johnna? I think Johnna?Johnna [00:00:36]:I think you could. I mean, we still refer to it as a mixer, but it certainly is more concentrated than typically what you find on shelf.Stephanie [00:00:44]:And what it is is this delicious fruit forward mixer that you can mix with mocktails. You can have it in a cocktail. You can have it with sparkling wine. You can just have it with, you know, soda pop, really. If you wanted to have it with 7 Up, it would be equally delicious. What made you think that, like, this was a place in the market that there was a hole that you could fill with this product?Johnna [00:01:12]:So there was a couple things. I think the the first area was, well, we all we started the journey, when we set out to you know, wanting to do our own business, and we love the idea of cocktails. Me and my business partners, we love cocktails, and just kind of the faucet making great cocktail. And then we went to the shelf to see you know, curious what our mixers like these days. Yeah. And we were shocked to see, oh, oh my gosh.Stephanie [00:01:40]:There's bad.Johnna [00:01:41]:Bad. Really bad. Bad ingredients, bad branding, bad flavors, same old flavors. And so we were just really excited. 1, I think just let's clean up the ingredient deck. Like, we all know in every other beverage category, we've evolved. So let's 1, step 1. 2, let's bring exciting flavors, like what you would want to see at a craft, you know, at a great bar, at a you know, getting a craft cocktail.Johnna [00:02:06]:And then I think 3rd, this was I was pregnant at the time. The kind of sober, curious, any movement was just coming. So, like, let's make this versatile. Let's make this for everyone. So whether you're drinking or you're not, you can really make it your way and, you're not no one's having to feel left out, you know, if they're not drinking alcohol.Stephanie [00:02:27]:I think a lot of products too thought that they were gonna deliver on that message, but then kind of few did. Because if you weren't having them with alcohol, some of them didn't have the flavor punch. Others, if you were drinking them strictly as a mocktail, they were a little too much. Like, you guys really seem to hit the right balance. So go through your flavor profile because you've been pretty consistent too.Johnna [00:02:54]:Yeah. It's really about a balanced cocktail. So you're gonna have you know, you want the balance of the sweetness. So obviously, or tartness. Right? So the fruit, whether like the strawberry, pomegranate, you're gonna have some of that tartness. We wanna balance that then with a honey. So we used a honey in our simple syrup base, and that is really just gonna create a more balanced sweetness versus cane sugar can be really intense. And then the benefit to a lot of people do, you know, prefer honey as a sweetener these days over cane sugar and then acid.Johnna [00:03:28]:So, obviously, it's lemon or lime in all of our flavors, and that acidity is, not only part of a great cocktail or can be part of a great cocktail, but also for us, that is what acts as our kinda natural, stabilizer. Right? So we are shelf stable, but because we, you know, lean into some of those, you know, to the using fresh lime and lemon, it allows us to be shelf stable longer without having to add preservatives. So I think right. It's like the sweetness or tartness and then a really good acid. And then we do have a lot of, bring in a lot of, earthy flavors as well. So we have, like, the pineapple basil lime. So we're adding in, you know, the freshness of the babel basil or the mint, cucumbermint lime has that, you know, really, refreshing element. And same thing too, like, one of my favorites we just launched, as part of our spritz line is the elderflower mint.Johnna [00:04:26]:And that again, it's floral. It's refreshing with the mint. It's, yeah. So it's really all about, yeah, that combo to create a nice balanced cocktail.Stephanie [00:04:36]:So I'm talking with cofounder at Mixley, Jonna Rosbach, and you mentioned that you have this spritz line. It is a new we'll call it an extension. Is that fair? And why did you rebrand it and make it somewhat different looking than the traditional mixed line? I was curious what the thought process was there.Johnna [00:04:57]:We were really great summer, you know, sipper. And we felt too that this was not only do we want to, you know, jump into the spritz, scene with our Mixley take, And it was a fun truly, like, Megan, our my business partner who's our designer is just so creative, wanted to have fun and and see, you know, how a kind of different branding would do. But I think it's also just, you know, it's an interesting test for us of how does a a mixer that's for a single a single type of cocktail do versus the versatility message we've had with Mixley where you can make it with rum or tequila or vodka. Like, how does that resonate with consumers when it's, like, really easy? It's a spritz. You mix it with sparkling wine, and there you go. So we wanted to distinguish it a bit, have fun with it, and then also it's just interesting to see, yeah, how it performs.Stephanie [00:05:54]:Can you talk a little bit about that? Because, clearly to me, that seems like people that have a marketing background that are doing sorta AB testing that are really as interested in the brand packaging and the messaging as the actual love of the cocktail itself. So what was your background and your business partner's background getting here? Because it seems sort of packaged goods focused.Johnna [00:06:20]:You are correct. Very much. Yes. So my background is all CPG marketing. Came up through the agency world and then spent, years in in corporate marketing at, you know, 2 different big food, CPG firms. And Megan, my business partner, the same. So, yes, we have that background. Her background's design.Johnna [00:06:41]:My background is more the marketing communication. So some ways, that's very helpful. In some ways, you have to take everything that you learned in your big CPG world and forget that you learned it because it doesn't apply.Stephanie [00:06:53]:Yeah. To yeah. That's really interesting too because I think that's one of the if I'm talking with people that are manufacturing products or talking about products and that's their background, I usually do tell them that. And you also don't have the depth of, staff or even the depth of resources or time. So you have to kinda move a lot faster than people are comfortable with.Johnna [00:07:19]:Yeah. Move faster. And I think even as you think about, like, the marketing tactics, things that we would do, it's like, it's so different when you already have brand awareness and distribution. Yeah. We made a lot of mistakes early on. I was like, oh, that lesson, that thing I thought I did really well. Like, that does not apply to Mixley to what we're doing. SoStephanie [00:07:40]:What's an example of that?Johnna [00:07:44]:I would say, for example okay. Spending on influencers. Right? Everyone wants to spend on influencers. And I'm not to say that's wrong. However, it is a very different game when you don't have, on shelf presence. Also, if you're just gonna do and true if you're truly going to invest in d two c, you have to do it right. So if you're having influencers drive to your website, you really have to be focused. And I think when we launched, we were trying to do too much.Johnna [00:08:12]:We were doing retail and a little d two c. So you're just your spend in a in a tactic like influencer marketing is really not gonna go far in the stage we were at, and that's where we learned to focus and prioritize early on. We launched we went heavy into retail, and that's what we did. So influencers at our stage of the game don't make sense. What makes sense is in store tastings. So that's where if I'm gonna spend a $100, I'm better spending in it on a brand ambassador doing an in store tasting versusStephanie [00:08:41]:an insJohnna [00:08:41]:you know, a a Instagram post.Stephanie [00:08:43]:Yeah. And I think too, maybe you can speak to this. I feel like the influencer world is changing, we're discovering that real influence is hard to come by and isn't always with the person with the 100,000 followers in a marketplace. Like, that maybe those micro influencers and doing an event or something that's different might have actual more influence than the gal that has, you know, 50,000 followers and hold something up, and her pretty smile just for lack of a better way of saying that. But do you know what I'm saying?Johnna [00:09:25]:Yeah. We're all become very savvy. I think we're very now we look at anyone who posts on and, again, it's not it's not putting anyone down, but we do look at that. I think we're all skeptical, or we know now. They're getting paid to say that. That's not you know, it doesn't feel authentic anymore. And I think too I think you're right in where the real influences, and I will say influence in as it relates to purchase for us has been in store tastings, has been, local media. So partners like you and whenever, you know, we get the opportunity to be on local media or do an interview, we see a direct correlation between that and sales.Johnna [00:10:05]:Events are also critical for us, not only in, obviously, you're in front of the consumer, but people word-of-mouth. Like, oh, I saw someone. They just told me to come down here. Like, these are really powerful tools that, you know, maybe to a sophisticated digital marketer, like, they may seem outdated, but they're tried and true. And for us right now, they work.Stephanie [00:10:25]:Well and you and I kind of I mean, originally, I think we met just through the cocktails and packaged goods in Minnesota Makers. But then, you come to the Stone Arch Festival. You come to a lot of these festivals that I program. And I try to explain to these packaged good culinary folks, and a lot of them are local and many Minnesota or Midwest made. You look at those events as an opportunity to sample, to trial, and create brand awareness. So, yes, selling your product there is awesome. And if you can get a return on your investment, that's great. That's what everybody strives for.Stephanie [00:11:03]:But that it's also a big marketing opportunity to get in front of so many people. And we see a lot of people that come to these events with their packages or their items and they don't sample, I'm like, oh, wow. You know, that is, like, you need to sample. Well, we just don't wanna give product away to the looky loos. It's like, well, those looky loos are also purchasers. You have to see them as the consumer that they are even though they're standing there with holding their kid's hand, who's eating a sweaty popsicle, and holding a beer. They still shop too.Johanna [00:11:36]:Mhmm. That's that's that's exactly it. And a lot of these events, you know, one, I I will tell you, like because we have, you know, 7, 8 different flavors. I love when people are like, can I try one of each one? I'm like, please. Yeah. Because then, like, I'm gonna upsell you on my bundle package. No. But I I do think too, like, some of these events, you know, we'll hear, well, you know, I don't wanna carry around glass right now.Johnna [00:11:56]:Do you have a card I can take with you? Like, where can I find you? And I really do believe that these people, they're taking a picture of our booth, that they're taking our card. It was a great interaction. They may not buy us now, but I think we're top of mind. And when they see us, you know, on shelf at France 44, like, hopefully, that's when they purchase. SoStephanie [00:12:14]:I was thinking about you guys recently because it seems natural with the launch of the spritz line that you might consider canned cocktails down the road. Is that something you're thinking about? Or I was even thinking about we're seeing now, like, Tattersall just launched a bunch of cocktails in a I call it a slap bag for lack of a better term. It just says the party girl in me. But the sort of canned, you miss the can, you miss the bottle, and it's just in this plastic thing that has a handle that you can carry around. You can put it on the boat. Are any of those packaging options something you guys might look at down the road or getting into the full canned cocktail?Johnna [00:12:55]:I think so. I think packaging, for sure. You look at other brands, mixer brands like Filthy, and right there in that bag. And it's really great for if you think about expansion into on premise and airlines. So I think for sure, packaging we would look at. In terms of ready to drink cocktails in a can, you know, the market's so saturated right now that I could see it maybe one day we've scaled and we're in thousands of doors, you know, retailers nationwide, and people want to see that from Mixley. But at this point, I think it it would just be too expensive to try to stand out in the noise. But I think that's really smart.Stephanie [00:13:36]:Yeah. I think that's really smart, actually. And, also, there is so many cool packaging options. Like, if you think of the Capri sun size or even if you think of the small canned, not cans, box. Small box like wine. I could just see that being a cool packaging idea for you. And, also, one of the things I love is you do have this rainbow sort of branding. And when you put all of the line together in a packaging item, it really feels like you're getting a lot.Stephanie [00:14:05]:I think you have the is it $45 for your do you call it your pride package?Johnna [00:14:10]:Rainbow package. Yeah. Okay. This month, we'll call it pride.Stephanie [00:14:14]:Yeah. And I always think of it as pride because I haveJohnna [00:14:16]:to beStephanie [00:14:16]:a daughter. So when I hear rainbow, like, I think, oh, okay. Right away. Yep. I thought that was a really clever way to market that because it gave you an opportunity to try all of them. Yeah. So the the jury is probably still out because the, spritz line is new. But so far, are you having fun with it? Does it feel like it was a good risk to take?Johnna [00:14:38]:Yeah. We are. We're having fun with it. We already flew through our 1st batch, like, what we produce, so that's great. Yep. So we're on track to, like, what we projected it to do for us, which is awesome. And, we launched it primarily as, you know, an event in kind of online product. We are in some boot in some shelves here in the Twin Cities, but we just wanted to kinda see again, like, how can we do this as a test and and do a smaller kind of more, you know, smaller launch, and then we'll see from there if it sticks with us for the long term.Stephanie [00:15:11]:I do love the idea of being able to have that on an airline as you're going on a trip. Like, I know Sun Country has had a good relationship with Crooked Water Spirits and our friend Heather Manley. But, like, I could see a spritzy kind of version of that and really covering all those warm weather destinations. And, well, that would be so fun, wouldn't it?Johnna [00:15:34]:Yes. From your lips to God's ears. Right? So, no. I agree. And that certainly I think, we know we can produce in 4 ounce bottles. We have that capability. And so, obviously, glass isn't ideal for our airlines. So back to your, you know, the packaging conversation, that's something that we're looking at and and how do we how do we break into that market? Because I agree.Johnna [00:15:56]:I think we've all been, you know, on a plane and wanting a good cocktail, and your mixers are pretty limited. It's, you know, a Coke, a Sprite, whatever they got, or a bloody, you know, a Bloody Mary. But, yeah.Stephanie [00:16:08]:Alright. So if anybody's listening, because we have a lot of fans, the Sun Country route, that would be great. And you could mix it with, they like to support local female driven companies, so that's exciting. So talk about you mentioned one of the spritzes is sort of an elderflower profile. What's the other one? It's orange. Right?Johnna [00:16:26]:Bitter orange cherry. So that's really, you know, reminiscent of, Aperol spritz. So, yeah. It's, it's, again, it's other it's another well balanced, mixer. And it really is just like this delightful summer sipper. And you can mix it. You don't need to add sparkling wine. You can just add, you know, soda water.Johnna [00:16:47]:Yep. And it still works. So, yeah.Stephanie [00:16:49]:Okay. So let me ask you. Are there any products or, like, packaged goods that you're using or seeing lately that you're just like and doesn't necessarily have to be food. That you're like, oh, I just love this product. It's so clever.Johnna [00:17:09]:Oh, the olive oil. The the, The green bottle? Yes. What is that?Stephanie [00:17:16]:Grossi, is it called?Johnna [00:17:18]:Yes. I mean, the branding, the packaging, the storytelling of the Spanish olive oil, it actually tastes good. Like, it is I'm obsessed, and that's another one too where I thought once I saw it, I go, yes. Another category that has really yet to evolve. And we're in packaging. Right? Like, I'm sure all you know, the olive oil is not all pretty equal equal. But just in terms of the design, I was like, this is so exciting.Stephanie [00:17:46]:And it feels super fresh and, like, you have to try it.Johnna [00:17:51]:Yeah.Stephanie [00:17:51]:Because everybody buys olive oil, but there is something about that product. And I actually haven't purchased it yet because I'm, like, the person who would be like, oh, that's just a marketing gimmick. You can because I'm just like because I'm cooking all the time. Yeah. But I do think it's super clever. And, also, when we look at, you know, who's coming back into the kitchen and learning to cook, It's a lot of millennials and date nights and kind of there's a more fun factor. And I think that olive oil has hit that right on the head. So that's a really good one.Stephanie [00:18:20]:I hadn't thought about that before. In town, are you, like, are you doing anything fun, or do you have any restaurants that you love? Or what do you do for fun?Johnna [00:18:30]:Oh my well, we you know, I will say this. For fun, I've got kiddos. So we're up Minnetonka. Minnetonka. Maynard's is, like, our standard. So if anyone from Maynard's is listening, I've been trying to get, like, Mixley on the menu. I'm like, I would love to enjoy my own mixer while I'm out here. But Sure.Johnna [00:18:47]:I feel like it just feels like that's the summer place out my way. But I did just eatStephanie [00:18:52]:at Starling. Oh, did youJohnna [00:18:53]:love it? I loved it. I mean, the food was great and the cocktails were fabulous. What was so interesting is they had, some, like, cranberry Red Bull based cocktails, which I have not had. Tell about party days, vodka Red Bulls. Yeah. It's been it's been a minute since I've had that. But anyway, it was on their cocktail list and surprisingly, it was really, really quite delicious.Stephanie [00:19:17]:Okay. I might have to check that out because it sounds a little weird. I'm like, okay. I feel alright.Johanna [00:19:24]:Alright. I know. On this beautiful elevated space, we have Red Bull on the menu. I have to try it. So yeah.Stephanie [00:19:30]:I still feel like whenever we get something on the, like, west of Saint Louis Park I live in Golden Valley. So, you know, we're still building out kind of the scene on the west side. And there's always been a good kinda late culture party scene, but and and maybe, like, we don't maybe it's not even fine dining, but just getting something that's a step above the chains feels so welcome and so right on right now.Johanna [00:19:58]:Absolutely. Yeah. Like, I I mean so even like an Excelsior ley line, that's just been such a really nice addition to the Excelsior food scene. You know, I guessStephanie [00:20:09]:Ivy and Hopkins is another one.Johanna [00:20:11]:Pink Ivy and Hopkins. Fabulous. Yeah. Amazing cocktails. And I would say to excellent food, and the value for what you get there is incredible. I love that space. Yeah.Stephanie [00:20:21]:Yeah. I do too. It's fun to see. And I'm excited for, the new, Grocers Table sister restaurant next door. I think that'll be fun.Johanna [00:20:31]:And Yeah. No. Same. That's it. And I just can't believe like, I'm so excited. You know, Lindsay has done so well with Grocer's Table. I'm excited for her to expand. Every time I go in that place, it is just buzzing.Johanna [00:20:43]:So I'm sure she's gonna do a great job, yeah, with the dinner concept.Stephanie [00:20:47]:Yeah. I think so too. Well, it's been super fun to catch up with you. I just I saw the spritz, and I thought, oh, I can't wait to talk to her about about them and why she did it the way she did it and what her thinking is. And I knew you'd have some really insightful thoughts about it. And I'm excited to try it too. I haven't tried it yet, but I promise I will.Johanna [00:21:05]:Okay. Well, I think I can hook you up if you need it. If you need a permit.Stephanie [00:21:09]:Guys soon. So Yes. Alright.Johanna [00:21:10]:Well, thank you, Stephanie. I appreciate it.Stephanie [00:21:12]:It's always fun to have you on. Thanks so much.Johanna [00:21:14]:Yeah. Likewise. Thanks. Bye bye. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

How can a servant approach to leadership transform a dental practice? In this episode, Michael sits down with Dr. Bobby Grossi to explore his unique approach to patient care that goes beyond dental health to embrace overall wellness. Dr. Grossi shares his journey from dental school to owning a successful practice known for its holistic care and efficiency. By reverse-engineering his patient care model, Dr. Grossi ensures maximum efficiency and convenience, meeting all patient needs in one visit. He discusses the vital role of human capital, emphasizing staff development, ego removal, and the practice of regular performance reviews for continual improvement.Dr. Grossi also provides practical insights on fostering a patient-centered practice culture. He shares his methods for effective communication, tailored consultations, and transparent payment plans, which build trust and commitment with patients. He addresses the challenges of handling difficult patients and the importance of maintaining a positive atmosphere by dismissing non-compliant or disrespectful individuals. With advice on mentoring staff, embracing challenges, and having a clear vision, Dr. Grossi's approach serves as a roadmap for dentists and practice owners aiming for success and patient satisfaction.What You'll Learn in This Episode:What it means to practice servant leadership in dentistry.How a holistic approach can enhance patient care beyond dental health.The benefits of reverse-engineering patient care models for efficiency.Strategies for investing in staff development and acknowledging their contributions.Importance of removing ego and practicing regular performance reviews.Tips for effective patient communication and building trust.Handling difficult patients and maintaining a positive practice culture.The role of transparent payment plans in securing patient commitment.Dr. Grossi's philosophy on the abundance mindset in attracting appreciative patients.Advice for younger dentists on embracing challenges and maintaining a clear vision.Listen to this episode now to hear Dr. Bobby Grossi's valuable insights on leading with care and efficiency!‍‍Sponsors:‍For high quality AND affordable dental supply options, visit The Dentists Supply Company(TDSC) website today! Our listeners get a special deal - 25% off on orders over $500 - Just type in the special code: TDM25 at checkout for your exclusive offer. AND if you're a member of your state's Dental Association, you may be eligible for additional savings upon providing your ADA number. Click or copy and paste the link here to save today! https://www.tdsc.com/‍Guest: Dr. Bobby GrossiPractice Name: Grossi Dental & WellnessCheck out Bobby's Media:Practice Website: https://www.grossidentalandwellness.com/Website: https://thedentistceo.com/Email: drbobby@thedentistceo.comPodcast - Relentlessly Committed: https://podcasts.apple.com/us/podcast/relentlessly-committed/id1501523027Instagram: https://www.instagram.com/bobbygrossidds/‍Other Mentions and Links:‍Software/Tools:Facebook Ads‍People:John Maxwell‍Host: Michael Arias‍Website: The Dental Marketer Join my newsletter: https://thedentalmarketer.lpages.co/newsletter/‍Join this podcast's Facebook Group: The Dental Marketer Society‍Please don't forget to share with us on Instagram when you are listening to the podcast AND if you are really wanting to show us love, then please leave a 5 star review on iTunes! [Click here to leave a review on iTunes]‍p.s. Some links are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you. Please understand that we have experience with these products/ company, and I recommend them because they are helpful and useful, not because of the small commissions we make if you decide to buy something. Please do not spend any money unless you feel you need them or that they will help you with your goals.‍

NFL content creator and noted Green Bay Packers fan Tom Grossi joins the CHGO Bears as we begin our NFC North team previews! Are the Packers the team to beat in the NFC North. Have the Chicago Bears done enough to be a threat to the Packers? Grossi breaks it down with the guys. An ALLCITY Network Production BECOME A DIEHARD! https://www.allchgo.com/diehard  BUY OUR NEW CHICAGO COLLECTION! https://chgolocker.com/collections/th...  SUBSCRIBE: https://www.youtube.com/c/CHGOSports ALL THINGS CHGO: https://linktr.ee/chgosports  WEBSITE: http://allCHGO.com/ BUY MERCH:  http://CHGOLocker.com  FOLLOW ON SOCIAL:  Twitter: @CHGO_Sports Instagram: @CHGO_Sports  GET OUR FREE NEWSLETTER:  http://www.allchgo.com/newsletter WATCH YOUR FAVORITE TEAMS: https://www.fubotv.com/chgo  CHGO Bears Trips: We're taking this show to London and Arizona! Reserve your tickets at https://truefantravel.com/chicago/  Indeed: listeners of this show will get a $75 SPONSORED JOB CREDIT to get your jobs more visibility at https://indeed.com/allcity. Terms and conditions apply. Need to hire? You need Indeed. Ray Auto Group: Get into your next vehicle with Ray Auto in Fox Lake! Learn more at https://www.raycdjr.com or https://raychevrolet.com  Better Help: This episode is brought to you by BetterHelp. Give online therapy a try at https://betterhelp.com/CHGO and get on your way to being your best self. Mint Mobile New Customer Offer: To get your new 3-month unlimited wireless plan for just $15 a month, go to https://mintmobile.com/chgo. Cut your wireless bill to 15 bucks a month at https://mintmobile.com/chgo. $45 upfront payment required (equivalent to $15/mo.). New customers on first 3 month plan only. Speeds slower above 40GB on Unlimited plan. Additional taxes, fees, & restrictions apply. See MINT MOBILE for details. Sunnyside Cannabis Dispensary: Head to https://sunnyside.shop and use code ‘HICHGO' at checkout for 35% off favorite brands like Cresco, Good News, & more to elevate your first purchase! Sunnyside* Cannabis Dispensary -Bright buys, every day. Only for 21+ or IL medical card holders Miller Lite: No matter how your team changes, you can always enjoy the great taste of Miller Lite. Tastes Like Miller Time. To get Miller Lite delivered right to your door, visit https://millerlite.com/CHGOFootball, Or you can find it pretty much anywhere that sells beer. Celebrate Responsibly. Miller Brewing Company, Milwaukee, WI. 96 calories per 12 ounces. Shady Rays is giving out their best deal of the season. Head to https://shadyrays.com and use code: CHGO for 35% off polarized sunglasses. Try for yourself the shades rated 5 stars by over 300,000 people. Let's level up your nicotine routine with Lucy. Go to https://Lucy.co/CHGOBears and use promo code (CHGOBears) to get 20% off your first order. Lucy offers FREE SHIPPING and has a 30-day refund policy if you change your mind. Lucy products are ONLY for adults of legal age, and every order is age-verified. WARNING: This product contains nicotine. Nicotine is an addictive chemical. Head to https://factormeals.com/chgobears50 and use code chgobears50 to get 50% off.  Download the Gametime app, create an account, and use code CHGO for $20 off your first purchase. Check out FOCO for merch and collectibles here https://foco.vegb.net/CHGO and use promo code “CHGO10” for 10% off your order on all non Pre Order items. When you shop through links in the description, we may earn affiliate commissions. Copyright Disclaimer under section 107 of the Copyright Act 1976, allowance is made for “fair use” for purposes such as criticism, comment, news reporting, teaching, scholarship, education and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. #Bears #ChicagoBears #BearDown #DaBears Learn more about your ad choices. Visit podcastchoices.com/adchoices

*GET YOUR FREE A-DEC GUIDE: https://bit.ly/3QYW6rA Dr. Bobby Grossi, a dentist with over two decades of experience, shares his journey in dentistry as a practice owner, coach and mentor to multiple associate doctors. He emphasizes the need for dentists to develop leadership skills and invest in their team's growth. For new grads entering an office as an associate, he advises asking about business training, leadership development, and opportunities for growth. Dr. Grossi also discusses his approach to mentoring associates and the importance of endorsing and supporting them in front of patients. In this conversation, Dr. Bobby Grossi shares his insights on how to effectively work with associates in a dental practice, as well as his tips for marketing and increasing revenue. He emphasizes the importance of giving associates autonomy while still providing guidance and support. Dr. Grossi also discusses the significance of knowing your target audience and their pain points when it comes to marketing. Lastly, Dr. Grossi advises dentists to focus on their strengths, cut out what they don't enjoy or excel at, and be willing to take risks and push themselves to become great! Engage with the podcast on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/dentaldownloadpodcast/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Haley's Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/haleyschultzdental/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Make your podcast on Riverside: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.riverside.fm/?utm_campaign=campaign_5&utm_medium=affiliate&utm_source=rewardful&via=haley