Podcasts about Guacamole

Australian magpies are even cleverer birds than we thought. New research from Dr Stephanie Mason shows that they do two language-like things we used to think only humans could do: learn their calls socially, and combine their calls in a way that looks a lot like syntax. So are we calling this language? If so, how are the linguists taking it? Stephanie joins us to talk about magpies, media, and the territoriality of linguists. Timestamps 00:00 Start 00:54 Intros: Your favourite bird 07:10 What's coming up: Magpies 09:34 Join us! Patreon spruikery 11:32 News: Jamaican MP shut down for speaking Jamaican in Parliament 19:35 News: Whale phonology 31:46 News: Unicode to include new genderless pronoun for Mandarin 36:37 News: China and the Rubio Workaround 38:16 Related or Not: New theme from Hugh! 40:05 Related or Not 1: SLAP, SMACK, and SWAT 45:45 Related or Not 2: SOUND 56:13 Related or Not 3: SPECK, SPECKLE, SPECTRE, and SPECTRUM 01:00:36 Talking about magpies with Stephanie Mason 01:03:38 About Australian magpies 01:06:17 The problem of anthropomorphism 01:15:21 What's the semantic content? 01:22:52 Linguists can be territorial about language 01:34:48 Social complexity drives new behaviours 01:45:19 Magpies learn their calls socially 01:49:42 Magpies combine their calls 01:58:44 Magpies learn calls across the lifespan 02:05:36 Finding those birds 02:08:10 Doing public engagement: Are metaphors actually helping? 02:17:26 Words of the Week: mog 02:24:54 Word of the Week: pied-à-terre 02:27:48 Word of the Week: dummymander 02:33:03 Word of the Week: Sooooo-ee! 02:39:22 Etymology of Guacamole 02:39:35 Comment: guacamole = testicle sauce? 02:41:28 The reads 02:46:28 Outtake

These oily fruits have been trending for millennia. Anney and Lauren dig into the history and science behind avocados.See omnystudio.com/listener for privacy information.

“Would You Fail 10 ‘Ridiculously Easy' Questions… or Walk Away a Winner?” Fresh off the long weekend, JB, Sandy, and Tricia bring the energy (and the laughs) as they dive headfirst into everything from post–Memorial Day sluggishness to hilariously relatable life observations. Tricia sets the tone early with a brutally honest—and funny—reminder: “Life can be tough, you guys, but you still gotta wear deodorant.” It's the kind of real talk that immediately pulls you in and sets the stage for an episode full of unexpected moments. One standout segment? The official kickoff of JB & Sandy's “98 Days of Summer”, where the team challenges listeners with 10 “ridiculously easy” questions in 60 seconds. Sounds simple… until the pressure is on. Listener Tina steps up to represent San Marcos in a high-stakes trivia moment that delivers both suspense and laughs. JB's playful warning—“If you fail at this, I'm gonna be really disappointed… in everybody in San Marcos”—raises the stakes and keeps everyone on edge. The episode also introduces a fan-favorite: Ryan, the pint-sized “small town reporter” with a surprisingly refined palate. His chicken tender review is oddly detailed and absolutely delightful, complete with an “8.2” rating and a confident breakdown of flavor and spice. It's charming, it's funny, and it's the kind of segment you'll be talking about long after the show ends. In Care or Don't Care, the crew tackles a mix of bizarre and heartwarming headlines—including a jaw-dropping 14,991-pound serving of guacamole and the story of a service dog earning a well-deserved “dog-ploma.” It's a perfect blend of absurdity and feel-good storytelling that keeps the conversation moving at a rapid, entertaining pace. And just when you think you've heard it all, the show pivots into a thought-provoking discussion: what's the third most commonly spoken language in Texas? The answer? Totally unexpected—and it sparks a conversation that's both eye-opening and surprisingly insightful. From laugh-out-loud moments to quirky trivia and heartfelt stories, this episode captures everything that makes The JB and Sandy Show such a must-listen. Don't miss out—hit subscribe, leave a review, and share this episode with someone who needs a good laugh today. 

Andrew Mueller unpacks what we gleaned from US president Donald Trump’s “weaponisation” fund. Plus: avocado farmers break the guacamole record and the legacy of Massachusetts congressman Barney Frank.See omnystudio.com/listener for privacy information.

Die Themen: Betrunkene Fahrdienste; Trump stellt Gespräch mit Taiwans Präsident in Aussicht; Merz schlägt EU-Sonderstatus für Ukraine vor; Unionsflügel stellt sich gegen Merz; Der Kader für die Fußball-WM der Männer; Letzte Worte vor Vollstreckung der Todesstrafe; Stadt überweist 68.000 Euro an Betrüger und die größte Guacamole der Welt Host der heutigen Folge ist Cornelius Pollmer (DIE ZEIT) Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/ApokalypseundFilterkaffee Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

Two Americans arrested after jumping into the zoo enclosure of Punch the baby monkey in Japan. Vancouver teacher suspended after taking vodka shots with her students on her own doorstep. The world's largest bowl of guacamole has been whipped up at the Avocado Festival in Mexico. Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform

Folge 129 steht im Zeichen eurer Fragen – und die werden wie immer nach bestem Gewissen und Wissen beantwortet. Viel Spass, XOXOPodcast-Partner: Birra-Moretti

This week we're talking ideal Masters victory dinners, Cuff Daddy leans hard into his latino side, and is this happening...are we pitching the Podstars Netflix sitcom???

What will happen to the languages of climate refugees? Dr Mary Walworth has been working with the small island community of Nusi in Papua New Guinea, which was recently featured in an episode of Pole to Pole with Will Smith. What's it like doing media for a large audience, and more importantly, how do we help speakers hold onto their language? Dr Walworth joins us for this episode. Timestamps 00:00 Start 00:45 Intros 04:00 What's coming up on this episode 06:58 New patron shoutout and spruik 09:05 News: Air Canada CEO resigns over English communication 14:34 News: Banning foreign language election information in the UK 23:54 News: Can LLMs pass the Wug Test? 34:03 News: Does closing your eyes help you hear better? 39:48 Related or Not: Theme 40:23 Related or Not: GORGE, ENGORGE, and GORGEOUS 48:09 Related or Not: ANY and MANY 51:54 Related or Not: GUAVA, GUACAMOLE, GUARANÍ, GUARANÁ 01:00:20 Interview with Mary Walworth 01:45:52 Word of the Week: bimbofication 01:54:00 Word of the Week: glottophobia 01:55:50 Word of the Week: liveness check 01:57:54 Comment from Colin: CLAN and PLANTA 01:59:03 Comment from Lauren: crash blossoms 02:02:49 The Reads 02:08:09 Outtake

Guacamole con chapulines, escarabajo recubierto de chocolate, crema de gusano blanco... Estas recetas preparadas con insectos pueden resultar repugnantes, o deliciosas. Todo depende de qué lugar del mundo nos encontremos. La investigadora del CSIC Ligia Esperanza Díaz nos abre la puerta a una fuente de nutrientes que en Europa hemos rechazado básicamente por cuestiones culturales; la antropóloga Nicoletta Righini explica cómo influyó la ingesta de insectos en nuestra evolución como especie; la investigadora Adriana Pazos hace un recorrido por las granjas de grillos que existen en Argentina, y la cocinera mexicana Daniela Quiñones desvela cómo prepara los chapulines o los alacranes de Durango para disfrutar de todo su sabor. Estas cuatro autoras del libro Los insectos comestibles en el mundo (CSIC-Catarata) participan en un capítulo de Ciencia para leer crujiente y apetitoso: ¿te animas a degustarlo?

Realizan operativo nacional de vigilancia en Áreas Naturales Protegidas Tancítaro rompe récord con el guacamole más grande del mundoEntra en vigor tregua pascual entre Rusia y UcraniaMás información en nuestro podcast#grc

Ahoy Mateys! We're scooping into the MATES hall of fame for this week's pantry pick: Guacamole. Join the MATES Club for even more snacking: ⁠⁠https://realm.supportingcast.fm/matesclub ⁠⁠⁠ Watch MATES on YouTube: ⁠https://www.youtube.com/@MikeAndTomEatSnacks Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on the radio show 1 - Smoko. 4 - Jerry Horton from Papa Roach. 7 - Must watch inside the manosphere. 10 - Just got on with it, ay. 13 - Japanese underwear. 17 - Guacamole chat. 20 - Things teachers shouldn’t say. 24 - Things teachers shouldn’t say. Part 2. 28 - Weird places to take a nap. 32 - Moon base. 34 - Alphabetically insulting people. 36 - Late mail. 38 - Last drinks.

Most of us spend hours debating whether we're an IPA guy, a Coors guy, or just plain confused about how much weight we gain when we find love. But what if that fluffy, hazy stigma about the "IPA guy" was just a myth? Our hosts dig into the truth behind craft beer snobbery, the joy of local breweries, and the surprising science of relationship weight—plus, how a taco lunch turned into a deep dive into beer, body image, and personal quirks. You'll discover: why your metabolism might be your secret weapon, and why eating spaghetti every day keeps you feeling in shape—even when you're not. The guys share hilarious stories of college weight gain, the art of sharing dessert without flipping out, and how food choices are as much about vibe as calories. If your idea of fitness is balancing a burger with a craft beer or debating whether Pop Tarts belong in your diet, this episode's for you. We break down: the cultural stereotypes around beer preferences, the truth about "relationship weight," and how local breweries shape your drinking habits. Plus, get a glimpse into the legendary NFL owner's meeting day drinking, Tiger Woods' risky rides, and the epic fun of hockey fights—all served with a side of comedy, caffeine, and a decent shot of life wisdom. Why does this matter? Because understanding yourself in a world of stereotypes—whether about beer, body image, or sports—can unlock more genuine happiness and maybe even a little self-acceptance. Perfect for weekend chillouts or during that awkward moment when you realize everyone's just winging it, just like you. And if you're tired of binge-watching and want some insights with your laughs, tune in. These guys are your new favorite comedy duo, sipping on life's chaos one episode at a time. 0:16 - 0:19 : Introduction and casual banter 0:19 - 0:33 : Alex shares a story about being called fat 0:33 - 1:03 : Discussion about lunch and beer preferences 1:03 - 1:24 : IPA stereotypes and personal preferences 1:24 - 1:40 : Craft beer culture and local breweries 1:40 - 2:03 : More on beer preferences and stereotypes 2:03 - 2:27 : Discussion on local brewery beers 2:27 - 2:56 : Favorite beers and memorable experiences 2:56 - 3:31 : First experiences with Modelo beer 3:31 - 4:22 : More on beer preferences and local breweries 4:22 - 5:10 : Gym talk and relationship weight 5:10 - 6:06 : Relationship weight discussion 6:06 - 7:03 : Metabolism and age differences 7:03 - 8:15 : Diet and energy levels 8:15 - 9:00 : Personal stories about weight and metabolism 9:00 - 10:18 : Relationship dynamics and eating habits 10:18 - 11:08 : Guacamole recipe and preferences 11:08 - 12:01 : Guacamole and cultural references 12:01 - 13:00 : Snacks and eating habits 13:00 - 14:08 : Weekend eating habits and snacks 14:08 - 15:09 : Dessert preferences in relationships 15:09 - 16:14 : Dessert dynamics and sharing 16:14 - 17:28 : Relationship weight and college experiences 17:28 - 18:33 : College eating habits and weight gain 18:33 - 19:00 : College dining experiences 19:00 - 20:26 : Cooking and family dynamics 20:26 - 21:36 : Cooking preferences and spaghetti stories 21:36 - 22:41 : Family meals and cultural observations 22:41 - 23:37 : Coca-Cola and cultural preferences 23:37 - 24:39 : Soda preferences and cultural insights 24:39 - 26:32 : Tiger Woods and personal challenges 26:32 - 28:54 : Tiger Woods' career and personal life 28:54 - 30:23 : Success and the mindset of athletes 30:23 - 32:12 : Spider-Man and movie discussions 32:12 - 33:34 : TV shows and viewing habits 33:34 - 35:03 : Baseball and new rules 35:03 - 37:08 : Baseball excitement and challenges 37:08 - 39:42 : Baseball rules and balance 39:42 - 40:12 : Baseball team performance 40:12 - 42:17 : Hockey and player dynamics 42:17 - 45:20 : Hockey fights and cultural aspects 45:20 - 47:13 : Streaming services and ads 47:13 - 49:00 : Streaming preferences and ads 49:00 - 50:13 : NFL and football discussions 50:13 - 52:57 : NFL team dynamics and player discussions 52:57 - 54:20 : NFL coaches and social events 54:20 - 56:59 : NFL coaches' day drinking event 56:59 - 58:37 : Day drinking preferences and personal habits 58:37 - 60:43 : Sleep habits and personal stories 60:43 - 63:25 : Morning routines and relationship dynamics 63:25 - 65:40 : Basketball and sports discussions

Lou Meyer, arborist and business developer from Davey's Mid-Atlantic region, talks about unique foods to eat from trees, including maple cream pie, different kinds of syrups, Korean treats, Italian liqueur and more. In this episode we cover: Maple cream pie (1:11)Walnut syrup (4:00)Spruce and pine tip syrup (6:13)Nocino (8:58)Dotori-muk (13:48)Pawpaw treats (19:22)Guacamole (22:30)To find your local Davey office, check out our find a local office page to search by zip code.To learn more about interesting tree facts, tree care tips and more, please visit Tree Care Tips, News & Checklists | Davey Tree Service BlogConnect with Davey Tree on social media:Twitter: @DaveyTreeFacebook: @DaveyTreeInstagram: @daveytreeYouTube: The Davey Tree Expert CompanyLinkedIn: The Davey Tree Expert Company Connect with Doug Oster at www.dougoster.com. Have topics you'd like us to cover on the podcast? Email us at podcasts@davey.com. We want to hear from you!Click here to send Talking Trees Fan Mail!

L'IA vous fait griller le cerveau au travail, les robots arrivent officiellement sur le champ de bataille, et les conséquences de la guerre en Iran sur l’économie de la tech.  Me soutenir sur Patreon Me retrouver sur YouTube On discute ensemble sur Discord Interactions auditeurs Oyajuu : ton papa c'est root. Le MacBook Neo sera (un peu) réparable. Desert Storm III (ou IV ?) Iran pas les armes, où est l’Hélium de la situation ? 9 mois plus tard, un heureux évènement. Insoumis : Claude le woke contre Pitex7. Pro human déclaration : pourtant dans transpartisan, il y a “trans”… Chaos Computer Club L'IA a sa première tuerie de masse ! Avec Perplexity, maintenant c'est personnel. L’œil dans le rétro : Claude sécurise l'Apple II. Combien de stagiaires sous cocaïne pour gagner un million ? Retention Song Les apps IA sont des feux de paille ? Si c'est gratuit, c'est bientôt fini… Erreur de prédiction pour Oracle. Avocat ou Guacamole chez Meta ? Grocket league : exode, exil et exaspération exacerbée chez xAI. Jeux vidéo DLSS ou DLexcess? Le futur est arrivé trop vite. Finalement, c'est peut être pas une xbox. Participants Une émission préparée par Guillaume Poggiaspalla Présenté par Guillaume Vendé

Performer, Playwright, Poet, Painter, and Photographer Jose Tama Torres began his passionate work as a political artist on the stage he built onto the back of his taco truck.  Born in Ecuador, raised in Washington Heights in New York City and based for decades in New Orléans, he currently tours the United States with his very funny, very angry and very powerful docu-performances pieces—Aliens, Immigrants and Other Evil Doers and United States of Amnesia: Dare to Remember—which are based on hundreds of interviews with “undocumented” immigrants living and working in the U.S.A. Join Tama-Torres as he takes host Desire Wandan (and all of us) on a righteous rant and militant meander through the mess we find ourselves in. To order one of his famous “No Guacamole for Immigrant Haters” tee-shirts, click here: https://torrestama.com/index.html ----more---- Welcome to All Power to the Developing, a podcast of the East Side Institute. The Institute is a center for social change efforts that reinitiate human and community development. We support, connect, and partner with committed and creative activists, scholars, artists, helpers, and healers all over the world. In 2003, Institute co-founders Lois Holzman and the late Fred Newman had a paper published with the title “All Power to the Developing.” This phrase captures how vital it is for all people—no matter their age, circumstance, status, race, ethnicity, gender or sexual orientation—to grow, develop and transform emotionally, socially and intellectually if we are to have a shot at creating something positive out of the intense crises we're all experiencing. We hope that this podcast series will show you that, far more than a slogan, “all power to the developing” is a loving activity, a pulsing heart in an all too cruel world. ----more---- The East Side Institute is a hub for a diverse and emergent community of social activists, thought leaders, and practitioners who are reigniting our human abilities to imagine, create and perform beyond ourselves—to develop. Each episode will introduce you to another performance activist or play revolutionary from around the world.   To learn more about the East Side Institute you can go to https://eastsideinstitute.org/   Made possible in part by Growing Social Therapeutics: The Baylah Wolfe Fund.

durée : 00:03:39 - La recette du guacamole de chou romanesco Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

-Newsmax's Carl Higbie paints a vivid picture of U.S. military muscle surrounding Iran, complete with carrier groups, stealth jets, and enough firepower to make Tehran very nervous. -Mary Walter joins the show to debate aliens, Nazca lines, space secrets, candy inflation, and why Whole Foods scanning your palm to buy guacamole feels a little too dystopian. Today's podcast is sponsored by : RELIEF FACTOR - You don't need to live with aches & pains! Reduce muscle & joint inflammation and live a pain-free life by visiting http://ReliefFactor.com  SHOPIFY - Stop waiting and start selling! Sign up now for your $1/month trial at http://shopify.com/newsmax BIRCH GOLD - Protect and grow your retirement savings with gold. Text ROB to 98 98 98 for your FREE information kit! To call in and speak with Rob Carson live on the show, dial 1-800-922-6680 between the hours of 12 Noon and 3:00 pm Eastern Time Monday through Friday…E-mail Rob Carson at : RobCarsonShow@gmail.com Musical parodies provided by Jim Gossett (http://patreon.com/JimGossettComedy) Listen to Newsmax LIVE and see our entire podcast lineup at http://Newsmax.com/Listen Make the switch to NEWSMAX today! Get your 15 day free trial of NEWSMAX+ at http://NewsmaxPlus.com Looking for NEWSMAX caps, tees, mugs & more? Check out the Newsmax merchandise shop at : http://nws.mx/shop Follow NEWSMAX on Social Media:  -Facebook: http://nws.mx/FB  -X/Twitter: http://nws.mx/twitter -Instagram: http://nws.mx/IG -YouTube: https://youtube.com/NewsmaxTV -Rumble: https://rumble.com/c/NewsmaxTV -TRUTH Social: https://truthsocial.com/@NEWSMAX -GETTR: https://gettr.com/user/newsmax -Threads: http://threads.net/@NEWSMAX  -Telegram: http://t.me/newsmax  -BlueSky: https://bsky.app/profile/newsmax.com -Parler: http://app.parler.com/newsmax Learn more about your ad choices. Visit megaphone.fm/adchoices

Shared Kitchen's Julie Biuso joins me to talk us through this delicious twist on avocado and toast. Get the recipe here.

Arch West had the heart of an entrepreneur and liked to take risks. Unfortunately he worked for Frito-Lay and had bosses to convince. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not so secret techniques that took famous businesses from mom and pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [AirVantage Heating & Cooling Ad] Dave Young: Welcome back to the Empire Builders Podcast. I’m Dave Young and Stephen Semple is here with another Empire Builders story. And today, whispered in my ear as the countdown started that we’re going to talk about Doritos and Tostitos. And my brain instantly had electric shot go through it because are they the same? Are Tostitos and Doritos, is it the same company? Is Frito-Lay- Stephen Semple: Same company. Yeah, yep. Frito-Lay. Dave Young: Yeah. How about Takis? Stephen Semple: Oh, I don’t know. Dave Young: They get bought up yet? Stephen Semple: I don’t know. But [inaudible 00:02:04] did, they were actually created by Frito-Lay. Dave Young: By Frito-Lay. Again, back to my childhood, we’d go to the lake in the summer and always had bags and bags of nacho cheese flavored Doritos. Stephen Semple: There you go. Dave Young: And my mom used to say, “We’re going to eat so many of these. There’s just going to be corners poking out of us.” Oh my gosh. They’ve been around a while. Stephen Semple: They have been around a while. Yeah, they were launched in 1966. Dave Young: Doritos or … Stephen Semple: Doritos was done first and it was launched by Frito-Lay in 1966. Dave Young: All right. Stephen Semple: Yeah. Today, Doritos is part of Pepsi. And the estimated sales coming from Doritos is like 2 to $3 billion a year in sales. That’s a lot of cheese nachos. Dave Young: It is. Stephen Semple: It’s one of the top snack brands in the world sold in over 100 countries. So now while it’s a product inside of a big company, there’s a reason why I feel like it’s a bit of an empire building story because it’s an interesting little story of risk taking an entrepreneurship inside of this big corporation. That’s why I felt like it still kind of fits. Dave Young: Okay. Stephen Semple: And it’s all because of the actions of a guy by the name of Arch West, who’s a Frito-Lay executive. And when you hear this story, you realize he’s got a heart of an entrepreneur and is a bit of a risk-taker. Dave Young: Arch West. Stephen Semple: Arch West. So Arch came from nothing. He was raised in a youth home. He went to the military. And after the military, he gets into food marketing and he becomes a VP at Frito-Lay. Now, our story starts in the late 1950s. And like all good stories, it starts with a visit to Disneyland at Anaheim because that’s where all great stories start. Dave Young: So Arch goes to Disneyland. Stephen Semple: So Arch goes to Disneyland. And in Disneyland, there’s a restaurant called Casa de Fritos, which of course has been created. I don’t know if it’s still there, but at the time Casa de Fritos, which was basically created for distributing Frito’s products. It’s like this made up Mexican restaurant in the international food area of Disneyland. And remember, this is the ’50s. Dave Young: So Frito’s was in existence. Stephen Semple: Yes. Fritos was in existence. Dave Young: The little curly corn chip thingies. Stephen Semple: Correct. That was in existence. Dave Young: So I keep thinking like Lay’s Corporation- Stephen Semple: Frito-Lay had already merged at this point. Dave Young: So Frito became Frito-Lay? Stephen Semple: Yep. So it was Frito-Lay, wasn’t part of Pepsi yet, but it was Frito-Lay. Dave Young: Yeah. Stephen Semple: And they had this restaurant in Disneyland called Casa De Fritos for distributing Frito products. And as I said, it’s this made up Mexican restaurant, because remember this is the 50s in Disneyland. So how authentic is it? Probably not at all. Dave Young: Probably had Speedy Gonzalez and his friends. Stephen Semple: Right- Dave Young: … Taking orders. Sure. Stephen Semple: As you can imagine. But as the story goes, what was happening was they were throwing out … At the end of the day, if tortillas were left over, they were throwing them out. And a Mexican delivery guy said, “You shouldn’t be throwing these things out. You should cut them up and deep-fry them and serve them as tortilla chips.” Dave Young: Yeah. Stephen Semple: So Arch tastes these tortilla chips and he was like, “Wow, these have a really interesting flavor.” And he thinks to himself, I think there’s an untapped opportunity here and we can make something of this. So first he’s got to sell the ideas to his bosses. So Arch West makes a presentation to the executives and they’ll look at him and say, “Yeah, leave development to R&D. They create the stuff you sell it.” Dave Young: Stay in your lane, buddy. Stephen Semple: Stay in your lane, buddy. Now remember I said at the beginning, Arch is a risk-taker and has the heart of an entrepreneur? So what does Arch do with this no? Dave Young: I mean, he’s going to take them home and fry them. I don’t know. Stephen Semple: Yeah, he ignores it. He takes some discretionary funds that he has and he applies them to developing the chip. Dave Young: Okay. Good for Arch. Stephen Semple: He does this for three years. Dave Young: Three years- Stephen Semple: … Inside of Frito-Lay, he’s developing these chips with these discretionary funds for three years because he can’t make them the way they made them in the restaurant because it’s got to be shelf stable. So there’s kind of a bit of a challenge to making them. So after three years, he creates this secret shelf staple tortilla that he now has to get approved by the bosses, the very same bosses who three years ago told him, stick in his lane that he’s used company funds to develop. Dave Young: Oh, Arch, I love you. Stephen Semple: Right. Do you see why I believe this story deserved to be here? So he has this plan to convince bosses. He arranges to have the chips secretly supplied to the bosses before the meeting and he arrives late on purpose because he figures they’ll all try them. And his hope is, well, they better like them. Dave Young: They better like them. Yeah. Stephen Semple: So it turns out the board likes them. And at this point, he already has a name for them because he wanted it to sound like something easy and he wanted to have this foreign feeling. And he also liked this idea of combining Fritos and Cheetos because Cheetos had already been out there. So Fritos, Cheetos, Doritos. Dave Young: Doritos. Stephen Semple: Yeah. And they decide to launch it. So they launch it in 1966. Doritos is launched and it’s the only tortilla chip around. And the Baby Boomers are coming of age. They want to market this chip to the Baby Boomers. So if you’re going to market to it, what do you call it? You call it the With It Chip. This is the With It Chip because that’s the with it generation. Dave Young: Because it’s with it. Stephen Semple: Yeah. Yeah, yeah, yeah. So just tell people it’s with it and it’ll all work out because they’ll all think it’s hip and cool. Dave Young: Yeah. I can see that happen. Stephen Semple: Yeah. Bombed- Dave Young: … Calling it riz. Stephen Semple: Yeah, it bombed because here’s the problem. The chips were plain and chips at the time are used for dipping and dips were popular at parties, but that was with the Boomers’ parents, not the kids. So it was not so with it actually. Turns out to be not with it at all. So there was this great disconnect because the kids are like, “We don’t do dip.” The parents were the ones doing dip and the parents didn’t want to do … It was this complete failure in terms of positioning. So around this time, Wayne Calloway joins the company. Wayne doesn’t see that product as a failure because he looks at it and he says, “Look, here’s the problem. Boomers don’t want to use it as a dip, but they still want the flavor, so we need to add flavor.” And around this time- Dave Young: “We need to make the dip into a powder and apply it to the chips.” Stephen Semple: Right. And around this time, Frito-Lay had been investing tons of money into food science. And there was this new emerging technology called gas chromatography, which basically breaks down the elements so you can figure out how to make an artificial powdered form of things. Dave Young: Okay. Stephen Semple: So after months of experiments, the team presents a range of options. So they now have to choose a flavor. And here’s how they looked at things. And this is the other reason why I think there’s great lessons here, because we always talk about looking around the world for ideas. Taco Bell had come on the scene around this time and was growing really, really quickly and was super popular. When Taco Bell first came out, it exploded. So the first flavor they looked at was … Dave Young: Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. Dave Young: Let’s pick up our story where we left off and trust me you haven’t missed a thing. Stephen Semple: Taco Bell had come on the scene around this time and was growing really, really quickly and was super popular. When Taco Bell first came out, it exploded. So the first flavor they looked at was taco flavor. Dave Young: Okay. Yeah. Stephen Semple: Because they’re like, “Well, look, there’s this thing going on over here.” Dave Young: Sure. Stephen Semple: And it sells well, but they’re still not completely satisfied. So what they noticed was as Mexican food is growing, they noticed that nachos are starting to become a common restaurant idea. Dave Young: Yeah. And that’s just cheese. There’s no such thing as nacho cheese. It’s just cheese. Stephen Semple: It’s just cheese. So in 1972, they launch nacho flavored Doritos and in the first year, sales rise $60 million on the back of that. Dave Young: Yeah. Stephen Semple: So West gets promoted, Calloway’s now President. Dave Young: What year? Stephen Semple: That was 1972. Dave Young: ’72. Yeah. Yeah. Stephen Semple: Yeah. So West gets promoted. Calloway’s now President. And the other thing, trend that’s going on U.S. is in the 1970s, vacationing in Mexico becomes really popular. It’s happening in record numbers and Mexican restaurant chains are popping up all over the place because people experience Mexican food, want to have it at home. And what’s really popping up? Guacamole. Big trend is guacamole. So they decide they need to create a restaurant style chip for dipping. Isn’t it interesting now we’re going back to dipping? Dave Young: Now we’re going back to the dips because people love this guacamole. Stephen Semple: Yeah. So dipping is back. And so what they do is they create Tostitos, a restaurant style chip for dipping and guacamole. And in less than a year, they do $140 million in sales and it’s the most successful product in Frito-Lay history. Dave Young: Wow. Stephen Semple: The other fun thing they do is in 1986, they create a flavor for Doritos called Cool Ranch flavor. And the only reason why I love sharing this is this has a really funny circular story because they came across this ranch dressing from this little tiny company called Hidden Valley. Dave Young: Right. Stephen Semple: And they looked at that flavor and they went, “That’d be a great flavor for the Doritos.” And they just called it Cool Ranch Rather than Ranch. And it was another home run, $120 million in the first year, but it worked out so well that it actually inspired Hidden Valley to take their product national. Dave Young: Oh, wow. Okay. Stephen Semple: So it was like Doritos discovered from Hidden Valley, sold all this stuff. Cool Ranch became so popular that Hidden Valley went, “Wait a minute, we could do this salad dressing now nationwide.” And in 1990, Doritos becomes the most popular chip in the world with a billion dollars in sales. Dave Young: Wow. Okay. Stephen Semple: Yeah. So while it was already a big company well established, I still kind of felt like there was a cool little story in there because again, it was about … They’d be looking out and looking at these trends and going, “Well, let’s tap into this trend. Let’s tap into this trend. Let’s tap into this trend,” while it was in the food space, it wasn’t in the snack space. So it was still an industry beside them. I have to admire his chutzpah of being told no and then taking company discretionary funds and basically spending three years developing the product right under their noses. Dave Young: Yeah, definitely an entrepreneurial streak in there. Stephen Semple: Yeah, no [inaudible 00:13:56]. Dave Young: Well, cool. I’m glad I know all this now. Back in the day, I started eating those chips right when they first came out, Stephen, I’m pretty sure. Stephen Semple: Yeah. The other part I found interesting on it was that, again, this whole idea of, let’s call it the With It chip and thinking just by saying that, that that’s enough. And then on top of that, having a product that was also completely out of sync with the market that you were trying to go to because it had to be dipped and their target market was not dipping. It was their parents that was dipping. I just found that so interesting that there was that much of a disconnect in terms of, “Well, let’s just call it, let’s just call … Our socioeconomic studies say this, so let’s just call it that and we’ll make it so.” And we see that so often as a mistake in marketing where it’s like, no, you actually have to freaking understand your customer and not just from, “Oh, they’re 26 years old and they drop …” How do they think? How do they behave? How do they act? Where are they consuming? Oh, they consume. Oh, they consume the product while at the beach. Okay. Well, they’re not freaking taking dip. Dave Young: Right, right. Stephen Semple: Right. It was such a miss and so typical of how a lot of companies look at things when they put together their marketing plan. Dave Young: Here’s the thing. People were starting long distance cross country road trips too. Stephen Semple: Yes. Dave Young: Man, it’s hard to eat. It’s hard to eat chips and dips while you’re driving. Stephen Semple: Not happening. Dave Young: You can eat a bag of Doritos all day long behind the wheel of a car and stop and get another [inaudible 00:15:28]. Stephen Semple: So I also have to give credit to Wayne Calloway that he came along and saw that disconnect. He said, “No, this is a great product, but here’s the disconnect. The disconnect is not that the product isn’t great. The disconnect is people aren’t going to dip it. That’s the disconnect.” But then to later notice that dip is coming back, because it’ll be easy to go with dip is out, later noticing dip coming back in the form of guacamole and saying, “Hey, in fact, let’s go back to really what the original Dorito was, which was this unflavored tortilla that you could use for dipping.” It’s kind of funny that it went full circle. Dave Young: But even so, like my parents, because they were of the dipper generation, had a recipe for chili cheese dip that you would use with the nacho cheese Doritos. Stephen Semple: Yeah. Okay. Dave Young: It was really good. Stephen Semple: All right. All right. Dave Young: Not so much if you’re driving. Stephen Semple: But you were a very sophisticated family having something like that. Dave Young: Well, yeah. Absolutely. Stephen Semple: So again, I just thought it was an interesting story. And again, one of those ones, keeping your eye out, looking a little bit outside of your industry, because all of these ideas came from trends they saw in the restaurant industry, not the snack food industry. Dave Young: Yeah. Yeah. Good observations. Well, thank you. Now I know a lot more about Doritos and Tostitos and why I don’t dip anymore. Stephen Semple: And it’s funny when you think about the recent Doritos advertising, when you talk about your mom making the comment, Doritos now runs a lot of ads where they don’t even use the word Doritos in the ad. They just show the triangle. Dave Young: Sure. Stephen Semple: And as soon as you show that triangle, what do we all think? Dave Young: That’s classic brand code. Stephen Semple: Right. Yes. Dave Young: McDonald’s is doing that. They’re just either using- Stephen Semple: The arches. Dave Young: Yeah. Just the arch or- Stephen Semple: Or even a piece of the arch. Dave Young: And then just the sound, just ba-ba-ba-ba-ba. That’s it. Once you get into empire territory, you can start doing fun things like that. Stephen Semple: Yep. And really own the mind and really own the space. Hats off to the host of Frito-Lay in terms of the stuff that happened over there. And I just, again, didn’t exactly fit our stuff, but I thought it did enough just because of the craziness. So that happened inside the company. Dave Young: I’m down for a fun story about business and food. Stephen Semple: Yeah. Rebels inside the four walls. Dave Young: That’s right. Thanks, Stephen. Stephen Semple: All right. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app and leave us a big, fat, juicy five star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute Empire Building session, you can do it at empirebuildingprogram.com.

You ever go on social media and you see yet another Brit completely destroying Mexican food words like Pico de Gallo, Taco and Guacamole? Well, it's happening again folks. It's happening again.

Follow Dave & Mahoney everywhere:Instagram: @daveandmahoneyTikTok: @daveandmahoneyFacebook: @daveandmahoneyYouTube: @daveandmahoneyAgree? Disagree? Want to yell at us?Voicemail: 833-YO-DUMMY Additional Content: daveandmahoney.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get this whole, show FREE on Patreon! Click HERE for a 7-day free trialBen Glaze and EZ lean into fair-use laws to present a WEEKLY review of one of America's top radio shows. Heard all across the US on about 30 radio stations, The Free Beer and Hot Wings Show has grown steadily since it's inception in the late 1990's.In this FULL show on Patreon!Topics:*Ben Glaze adds to his "super-cut" of Steve making wacky noises when he says something naughty.*Hot Wings Hot Take: "I like guacamole. Guacamole is good. I like it."*Kelly's boyfriend (who doesn't speak English and lives 4,000 miles away) has an avocado bush.*Kelly wants to snap her fingers and instantly have her hair and makeup done.*HW wants to snap his fingers and instantly have the dishes clean.*Kelly gives a detailed explanation about reusing paper towels.*Reusing paper towel talk takes a dramatic turn into reusing Ziploc bags talk.*Controversy! Hot Wings explains that he does not reuse Ziploc bags.*Hot Wings seconds Kelly's "I reuse paper towels" claim.*Hot Wings and Steve went deep, deep, deep on the details about the whereabouts of a set of keys.*Kelly got annoyed with Steve and HW's story about keys.*Free beer manages to mangle the words, "day" and "cat."*FB outdoes himself by destroying a word that he said correctly 1/2 of a second prior.*The Greg-ster asks HW a question, only to snap at him when he doesn't answer fast enough.Support this podcast at — https://redcircle.com/the-eric-zane-show-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Hoy hablaremos de cómo una salsa mexicana se volvió estrella de la botana gringa; del anuncio de Apple de 1984 que cambió la publicidad y de la tradición de bañar al entrenador en Gatorade tras una victoria importante. También hablaremos del cáncer en el Día Mundial contra el Cáncer, qué significa la palabra y qué se hace hoy para tratarlo. Y cerraremos con Exterminio: la evolución. Todo en un Banquete que calienta motores para el SuperBowl.See omnystudio.com/listener for privacy information.

John Sutcliffe revela que los Cowboys no vendrán a México en 2026 ¿Quiénes podrían ser los elegidos para el duelo en Estadio Banorte en 2026? Se reveló que Bill Belichick no fue elegido entre los ingresados al Salón de la Fama de 2026. Los Seahawks claros favoritos ante los Patriots en el Super Bowl LV. El encuentro que tuvo John Sutcliffe con Robert Kraft con Guacamole y Tequila ¿Quién debería ser el jugador latino del año? Joe Brady nombrado Head Coach de los Bills y mucho más... Learn more about your ad choices. Visit podcastchoices.com/adchoices

John Sutcliffe revela que los Cowboys no vendrán a México en 2026 ¿Quiénes podrían ser los elegidos para el duelo en Estadio Banorte en 2026? Se reveló que Bill Belichick no fue elegido entre los ingresados al Salón de la Fama de 2026. Los Seahawks claros favoritos ante los Patriots en el Super Bowl LV. El encuentro que tuvo John Sutcliffe con Robert Kraft con Guacamole y Tequila ¿Quién debería ser el jugador latino del año? Joe Brady nombrado Head Coach de los Bills y mucho más... Learn more about your ad choices. Visit podcastchoices.com/adchoices

As Barry Manilow's recent lung cancer diagnosis reminded us, a persistent cough, chest pain, shortness of breath may be more than just annoying symptoms. In this episode, we explain the signs you shouldn't ignore, what testing and treatment may look like, and how hope is still part of the story.  https://bit.ly/4szFIiaIn this Episode:02:21 - Tips for Longevity from People in their 90's - Naomi Rose & Physical Fitness04:48 - Avocado Salsa: Marriage of Guacamole and Pico de Gallo05:47 - Barry Manilow's Lung Cancer Diagnosis07:05 - Review of Lung Anatomy, Lung Cancer Overview, Differences between NSCLC and SCLC 09:32 - What Increases Our Risk of Lung Cancer?10:35 - Lung Cancer Signs and Symptoms to Watch For12:49 - Treatment of Lung Cancer - Reasons for Hope15:46 - Cancer Survivorship: How to Lower Your Risk of Cancer Returning and Signs not to Ignore18:57 - Discussion with Charlie: Historical Smoking, Persistent Cough24:04 - 27 y.o. Alexa Bekkerus Self-Written Obituary - How She Found Peace Dying with Metastatic Breast Cancer29:21 - OutroSupport the showGet show notes and resources at our website: every1dies.org. Facebook | Instagram | YouTube | mail@every1dies.org

It's no longer SPOOKY HALLOWEENTIME, but your TSHE hosts can still get a little scared sometimes. From closet monsters to battery anxiety, are the Coven's terrors always logical? No! But we are here vulnerably admitting our irrational fears to you! In other news, the mysterious new Subaru owner is revealed in an M. Night Shymalanesque twist, Hillary talks about her adventure to Louisiana, and Ann and Meredith break down the GBBO finale (spoilers - you've been warned). On that note, should Hillary (a GBBO virgin) start watching the show? We'll see! And finally, please educate us - why are there so many hockey romances?!TSHE Recommends (aka Hillary's most recent dad entertainment): Death by LightningIn the Garden of BeastsConnect with the show!This is your show, too. Feel free to drop us a line, send us a voice memo, or fax us a butt to let us know what you think.Facebook group: This Show Has EverythingFax Bobby Your Butt: 617-354-8513 Feedback form: www.throwyourphone.com Email: tsheshow@gmail.comAOL Keyword: TSHE

Rosa Cienfuegos has watched the growing appetite for mouth-watering, delicious Mexican food and joined Philip Clark to share the culinary delights of her home. 

Puntata a cura di Untimoteo. Se non vi fate suggestionare da argomenti disgustosi, o se siete ormai desensibilizzati rispetto al sangue e alla carne umana, allora Gli orrori di Dolores Roach (8 puntate, Prime Video, 2023) è una serie che potrete affrontare a cuor leggero. Gustandone, verbo quanto mai appropriato, gli ottimi attori e la divertente opera di satira. Nonostante un finale un po' fiacco.Nella trama ricorda alla larga la storia di Sweeney Todd, già portato alla ribalta da un film di Tim Burton qualche anno fa. Ma invece di un diabolico barbiere della grigia Londra vittoriana quest'opera ha per protagonista una donna ispanica nella New York contemporanea."5 minuti 1 serie" è il format del podcast di Mondoserie che racconta appunto una serie in poco più di cinque minuti (o meno di dieci!). Senza fronzoli, dritti al punto.Parte del progetto: https://www.mondoserie.it/  Iscriviti al podcast sulla tua piattaforma preferita o su: https://www.spreaker.com/show/mondoserie-podcast  Collegati a MONDOSERIE sui social:https://www.facebook.com/mondoserie https://www.instagram.com/mondoserie.it/   https://www.youtube.com/channel/UCwXpMjWOcPbFwdit0QJNnXQ  https://www.linkedin.com/in/mondoserie/ 

Katie, Mo, Zach and Mayes ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join the Mailbag LIVE on YouTube every Friday⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Customer support gaslighting. Love is Blind musings. We text 'Hola Cindy' to a random phone contact. What is the worst A-List celebrity look-a-like? Patreon Exclusive: Movie sequels we wish existed COUNT THE DINGS MERCH STORE - Check it out here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/CTDMERCH⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you want to hear the full Mailbag, check out the Patreon! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join the Count The Dings Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for exclusive full, ad free episodes, extra Cinephobe content and more at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/CountTheDings Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on The Wellness Scoop we're diving into two of the most jaw-dropping wellness headlines we've seen all year. First, the new research revealing we're inhaling up to 68,000 microplastic particles every single day, and how these invisible invaders are showing up everywhere from our lungs to our brains, even doubling the risk of heart attacks and strokes. Then we explore the $3 billion Jeff Bezos-backed biotech lab leading the billion-dollar race to reverse ageing. Altos Labs says it could not only slow ageing, but actually reverse it, marking what some scientists are calling the dawn of a new era of medicine. And to balance the intensity, we're celebrating World Avocado Day with the ultimate guacamole, vibrant, zesty and packed with feel-good benefits. As always, we're sharing what we've been loving lately and a few personal updates from behind the scenes. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tacos are a great way to get more vegetables into your diet and they're quite cheap to make as the fish goes a long way! Makes 6 tacos – enough for 2-3 people Ingredients 100-150g gurnard, cut into three pieces (can use any fish really) ½ tsp sea salt 2 tbsp flour 1 tsp cumin seeds 1 tsp each butter and oil 6 small corn or flour tortillas Guacamole 1 avocado A small handful of fresh coriander Lemon or lime juice Chilli (fresh or flakes) to taste Salt and pepper to taste To serve 1 cup shredded lettuce (or cabbage, spinach, or grated carrot) 1 tomato, diced (leave out if not in season) Fresh coriander Hot sauce A squeeze of lemon or lime juice Method Dust the fish pieces in sea salt, then in the flour and finally in the cumin seeds. Fry with oil and butter in a pan over medium heat. While the fish cooks, warm each tortilla in a dry pan. I do them in a stack and keep rotating and turning them, so they all get well warmed through. To make the guacamole, smoosh together (in a blender or by hand) the avocado, coriander, lemon or lime juice, chilli, salt and pepper. Taste and adjust seasoning as needed. Thin with a little cold water, if you like, to get a smooth purée. To serve, smear each tortilla with guacamole, top with lettuce, then fish pieces, tomato, fresh coriander, and hot sauce. Squeeze over some lime juice. Fold and EAT! LISTEN ABOVE See omnystudio.com/listener for privacy information.

SOME TOPICS MAY NOT BE SUITABLE FOR CHILDREN. Dial 988 for the Suicide & Crisis Lifeline! Help us end childhood Cancer here: https://fundraising.stjude.org/site/TR/Heroes/SJMMW?px=5816464&pg=personal&fr_id=158671©_link_share Ministry Spotlight: "Run 2 the Cross"- https://www.run2thecross5k.com/ Healing Hands International is a proud sponsor of this podcast. Get more info about them here: https://www.hhi.org/ Ben, Travis and Will discuss the events of last week and some of the things that might be leading to such a high suicide rate among kids and teens. Ben then shares some wasy to prevent suicide and some of the symptoms of those who may be contemplating taking their own lives. The guys then share their thoughts about Guacamole on National Guacamole Day. Links mentioned in this episode: Get our free ebook "28 Days of Focused Living" here: https://www.benandtravis.com https://www.facebook.com/groups/benandtravis Reframing Hope Book: https://www.benandtravis.com/books For extra content and material you can use for your family or ministry go to https://www.patreon.com/benandtravis Represent the show: https://www.benandtravis.com/store The Friday ReFresh: https://podcasts.apple.com/us/podcast/the-friday-refresh/id1611969995 Good Old Fashioned Dislike Podcast: https://podcasts.apple.com/us/podcast/good-old-fashioned-dislike/id1643163790 Co-Producers: Justin B., Doris C., Rhonda F., Scott K., Mary H., Scott B. This podcast is hosted by ZenCast.fm

Psicosis y salud mental en tiempos de ansiedad, paranoia, frustración, angustia y depresión auspiciadas por la cultura mercantilista de la productividad, la velocidad y la búsqueda de recompensa instantánea ECDQEMSD podcast episodio 6132 Pastillas de Colores Conducen: El Pirata y El Sr. Lagartija https://canaltrans.com Noticias del Mundo: TikTok lo logró y se queda en USA - Venezuela en alerta - Veremos qué pasa - Películas habilitadas en Corea del Norte - Record de salto - Diferencia entre Lúcidos y Vívidos. Historias Desintegradas: Hablemos de salud mental - Floja de papeles - Ataques de pánico - Pensamientos intrusivos - Tratamiento terapéutico - Sacacorchos debajo de almohada - La resignación - Buscando la escena ideal - Diagnosticando gases - Redes de contención - Situaciones extremas nada extremas - Educar al cerebro - Prevención del suicidio - La capa de ozono - El Mayflower - Sendero de Lágrimas - Guacamole day y más... En Caso De Que El Mundo Se Desintegre - Podcast no tiene publicidad, sponsors ni organizaciones que aporten para mantenerlo al aire. Solo el sistema cooperativo de los que aportan a través de las suscripciones hacen posible que todo esto siga siendo una realidad. Gracias Dragones Dorados!! NO AI: ECDQEMSD Podcast no utiliza ninguna inteligencia artificial de manera directa para su realización. Diseño, guionado, música, edición y voces son de  nuestra completa intervención humana.

Do you love the GUACAMOLE?; Hollywood legend dies; Publishers Clearing House Winners SOL; Mail Call and Charlie Sheen Doc; Tasty Tuesday brought to you by Rooster's A Fun Casual Joint; Florida Man Hall of Fame candidate; Golfing disasters and bowling etiquette.

What else didn't you like as a kid?

In hour 2, Sue hosts, "Sue's News" where she discusses the latest trending entertainment news, this day in history, the random fact of the day, and more. Mark is later joined by Liam Julian, the Director of Public Policy at the Sandra Day O'Connor Institute for American Democracy. Julian discusses the Institute's new report which is titled, "When and Why Did Americans Stop Teaching Civics?"

A delicious, extra-creamy, protein-rich dip! Cottage cheese and avocado are pureed together with classic guacamole ingredients. Recipe: Cottage Cheese Guacamole from TheCookful.Here are the links to some of the items I talked about in this episode: #adFood ProcessorBlenderMeasuring CupMeasuring SpoonsLarge Mixing BowlChef's KnifeCutting BoardSpatulaTomato PowderTrue LemonCottage Cheese Avocado Toast RecipeWhipped Cottage Cheese Dip RecipeThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

You don't need a formal art education to build a meaningful, thriving creative life—you just need connection, curiosity, and the courage to begin. – Brandi This week on Colour Me Happy Podcast Paint, Play, and Guacamole: A Creative Life with RossoIn this fun and candid episode, Brandi Hofer chats with Rosso of Rosso Art School about her inspiring journey from a busy life in London to a quieter, creativity-filled existence in Oxford. Together, they dive into the balance of motherhood, teaching, and personal art practice—plus a surprise guacamole break when Brandi's kids return home from school! You'll hear all about Rosso's upcoming retreat in Morocco, how she's built a career without formal training, and her passion for fostering inclusive, supportive art communities. This conversation is as refreshing as it is real. About Rosso:Rosso is a self-taught Italian artist and founder of Rosso Art School, currently based in Oxford. With a background in literature and art history, she brings an intuitive and inclusive approach to both painting and teaching. Through international retreats and in-person workshops, she empowers artists of all backgrounds to embrace creative freedom.2 Key Takeaways:You don't need an art degree to succeed—community, persistence, and showing up matter more.Creative retreats and immersive experiences can reignite your inspiration and deepen your practice.Whether you're curious about living a slower, more creative life or looking to reignite your artistic spark, this episode will make you laugh, reflect, and maybe even crave guacamole.Tune in now to get and tap into all Rosso's great advice!  Summer Fun! Still time to join our Free Sketchbook Project!  

Staying Cool and Eating Right: Summer Meal Tips and Hydration Advice. Nutritionist Leyla Muedin has strategies for eating well during a heat wave without needing to cook extensively. She highlights no-cook meal ideas, including salads, tinned fish preparations, and charcuterie boards, along with refreshing dishes like ceviche and gazpacho. Layla also addresses the debated topic of drinking fluids with meals, providing advice on how it may impact digestion and overall health based on individual needs. She stresses the importance of avoiding overly cold drinks to prevent digestive discomfort and advocates for sufficient daily water intake.

Nikki's not happy with ScarJo, Guacamole gate rears its head and a Brisbane icon is back! See omnystudio.com/listener for privacy information.

On the bonus ep: Neil's an airport dad, Vogue's been experiencing honesty and Amber makes a questionable guac. Plus a man who set fire to his own home, a listener weeing in a glass and some revenge on a coworker. Remember, if you want to get involved you can:Email us at vogueandamberpod@gmail.com OR find us on socials @voguewilliams @ambrerosolero and the new @vogueandamberListen and subscribe to Vogue & Amber on Global Player or wherever you get your podcasts.Please review Global's Privacy Policy: https://global.com/legal/privacy-policy/

Rob LaZebnik and Jeff Westbrook, co-executive producers on The Simpsons, talk to Mark and Kate about the great joys of writing for Homer; the food-related caveat that got Paul McCartney on the show; Lisa predicting the Trump presidency; and where the inspiration came from for their recent episode—one that focuses on avocados and making fun of pickleball.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

En Jep i en Mohamed opines sobre el repte de les 21 hores parlant català. El Barça guanya el Madrid i acaricia la Lliga: truquem al Comitè Tècnic d'Àrbitres i llegim el dietari de Travis Scott. En Conrad Consum obre el seu Consumtori, Edició Especial Estafes.

As seen on Gutfeld!, Comedian Tom Shillue guest hosts and delivers some wild one-liners about New York City Mayor Eric Adams' meeting with incoming Border Czar Tom Homan. Plus, he gives a snaring takedown of a New York Times Op-Ed that says President-elect Trump's immigration plans should be scrapped because of potential for increased guacamole prices.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Comedian James Adomian visits for the first time and they open the show by talking about whether doing impressions is a learned or god-given talent, how Adam's “hyper-vigilance” manifests itself, and the announcement of a new movie about the Whittington Brothers. Next, Jason “Mayhem” Miller reads the news including stories about Sean “P. Diddy” Combs being arrested and charged with sex trafficking, Chipotle's new “Autocado” guacamole robot, and an Australian airline passenger being ordered to pay thousands of dollars in fuel costs after his bad behavior caused a flight to be diverted. Then, actor/DJ/musician Kristian Nairn joins the show to talk about his famous role as Hodor on Game of Thrones, shooting the show in his hometown of Belfast, the pros & cons of being 6'10”, and his new book “Beyond the Throne: Epic Journeys, Enduring Friendships, and Surprising Tales.” For more with James Adomian: ● NEW SPECIAL: “Path of Most Resistance” available on YouTube September 19th ● INSTAGRAM: @jadomian ● TWITTER/X: @jadomian ● WEBSITE: https://jamesadomian.com/ For more with Kristian Nairn: ● NEW BOOK: “Beyond the Throne: Epic Journeys, Enduring Friendships, and Surprising Tales” available September 24th ● INSTAGRAM: @kristiannairn ● TWITTER/X: @kristiannairn ● WEBSITE: https://www.kristiannairn.com/ Thank you for supporting our sponsors: ● http://OReillyAuto.com/Adam