Podcasts about Guacamole

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.

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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.

Ingredientes del guacamole de Mercadona (Hacendado)
(versión habitual 95 % aguacate)1. Aguacate (≈95 %)Es el ingrediente principal y base del producto.
Aporta la textura cremosa, la grasa saludable (principalmente monoinsaturada) y el sabor suave característico del guacamole. Cuanto mayor es el porcentaje de aguacate, más natural y menos procesado resulta el producto.2. SalSe utiliza para potenciar el sabor del aguacate y equilibrar el conjunto.
También actúa como leve conservante natural al reducir la actividad bacteriana.3. Cebolla deshidratadaAñade sabor intenso y ligeramente dulce.
Se usa deshidratada para mantener estabilidad y duración sin alterar la textura cremosa.4. JalapeñoEs el chile que aporta el toque picante.
Da carácter al guacamole y refuerza su perfil mexicano original.5. AzúcarSe añade en pequeña cantidad para equilibrar la acidez y el picante.
No se usa para endulzar de forma notable, sino para redondear el sabor.6. Ajo (aroma o deshidratado)Aporta un matiz aromático intenso y salado.
Se usa en forma de aroma o polvo para que el sabor sea uniforme y estable.7. Cilantro deshidratadoIngrediente típico del guacamole tradicional.
Da un toque herbal fresco y ligeramente cítrico.8. Ácido cítrico (corrector de acidez)Regula la acidez y evita que el aguacate se oxide y se ponga marrón.
Mantiene el color verde y el sabor fresco más tiempo.9. Ácido ascórbico (vitamina C)Actúa como antioxidante.
Evita la oxidación del aguacate y conserva el color y el sabor.10. Antioxidantes adicionales (E-301, E-331)Refuerzan la estabilidad del producto frente al aire y la luz.
Permiten que el guacamole aguante en refrigeración sin estropearse rápido.11. Conservador: sorbato potásico (E-202)Inhibe el crecimiento de mohos y levaduras.
Alarga la vida útil del producto ya abierto o en refrigeración.Conviértete en un supporter de este podcast: https://www.spreaker.com/podcast/los-ultimos-dias--2659766/support.Newsletter Marketing Radical: https://marketingradical.substack.com/welcomeNewsletter Negocios con IA: https://negociosconia.substack.com/welcomeMis Libros: https://borjagiron.com/librosSysteme Gratis: https://borjagiron.com/systemeSysteme 30% dto: https://borjagiron.com/systeme30Manychat Gratis: https://borjagiron.com/manychatMetricool 30 días Gratis Plan Premium (Usa cupón BORJA30): https://borjagiron.com/metricoolNoticias Redes Sociales: https://redessocialeshoy.comNoticias IA: https://inteligenciaartificialhoy.comClub: https://triunfers.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.

Super Bowl Sunday is consistently one of the highest demand days for food across the U.S., supporting the farm economy.

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?"

National Guacamole day. Entertainment from 1986. 1st hole in one in golf history, horse carriage bomb explodes on wall street, Hollywood sign suicide Todays birthdays - Lauren Bacall, B.B. King, Peter Falk, David Bellamy, Mickey Rourke, David Copperfield, Richard Marx, Molly Shannon, Marc Anthony, Amy Poehler, Flo Rida, Nick Jonas. Daniel Fahrenheit died.Intro - God did good - Dianna Corcoran    https://www.diannacorcoran.com/Guacamole - JayoTake my breath away - BerlinGot my heart set on you 0 John ConleeBirthday - In da club - 50 Cent     https://www.50cent.com/Key Largo - Berntie Higgins3 O'clock blues - B.B. KingIf I said you had a beautiful body (would you hold it against me) - The Bellamy BrothersShould've known better - Richard MarxYou sang to me - Marc AnthonyLow - Flo RidaJealous - Nick JonasHot in herre - NellyExit - A letter to myself - Jeannie Angel     https://jennieangelmusic.wixsite.com/mysitecountryundergroundradio.comHistory & Factoids webpage

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.

A wise woman sitting in my yard in a BIG rocking chair once told me: When your hearing breaks, the dreams shall come. I guess she was talking about today cause Caleb's recording broke and we talked about dreams a lot. Cool!

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.

Today's recipe is The Easiest Guacamole Recipe.Here are the links to some of the items I talked about in this episode: #adMixing BowlMeasure SpoonsTomato PowderTrue LimeThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Today's recipe is Homemade Guacamole Seasoning.Here are the links to some of the items I talked about in this episode: #adSmall BowlMeasuring SpoonsTomato PowderAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Also, wenn das stimmt, dann schob Wigald Bonings Großmutter, die als Beiköchin auf Norderney arbeitete, 16.282mal ihren hervorragenden gedeckten Apfelkuchen in einen Ofen. Stimmt natürlich nicht, ist heillos übertrieben, aber der Comedian und Unterhalter Wigald Boning hat seine ganz eigene Art, Geschichten zu erzählen. Muß ich ihn groß vorstellen? Wahrscheinlich nicht, aber bitte, der Form halber ein paar Stichpunkte: Wigald kam 1967 in Wildeshausen zur Welt, seine Großeltern besaßen einen Tante Emma Laden. Schule, Abi, Zivildienst, Bremen, Hamburg, München. 1993 wird er festes Ensemble-Mitglied der legendären Show „RTL Samstag Nacht“. Mit dem Komiker Olli Dittrich gründet er die Band „Die Doofen“ und es ist unglaublich, wie viel Erfolg die beiden Musiker mit diesem Konzept hatten. Auch nach diesen Projekten war und ist Boning immer präsent, als Moderator von Shows wie „Clever“, als beliebter Gast in Shows, als Bestseller-Autor und: als Bader. Wo immer dieser Mann gerade ist, egal wie warm, wie kalt, wie abwegig - er sucht sich ein Gewässer und steigt rein. Weit über 250.000 Fans feiern ihn dafür, täglich. In „Toast Hawaii“ sprechen wir über seinen alten Dönermann und Fürst Pückler Eis, Guacamole in einer Pariser Badewanne, Rinderlende mit Pfirsich, mit Kaffee zubereitete Buchweizenpfannkuchen und den Geruch von Regen auf trockener Erde. *** WERBUNG Toast Hawaii wird unterstützt von dmBio, die Bio-Lebensmittelmarke von dm-drogerie markt. Ganz nach dem Motto „Natürlich lecker erleben“ bietet dmBio mit mehr als 550 Produkten eine vielfältige Auswahl – von leckeren Snacks für zwischendurch bis hin zu original italienischen Tomatensaucen. Haben auch Sie eine dmBio-Geschichte, die im Podcast erzählt werden soll? Dann schreiben Sie uns gerne unter rustberlin@icloud.com ÖKO-Kontrollstelle: DE-ÖKO-007

Bienvenida a éste sábado de sombras en donde les contaremos los relatos mas oscuros, intrigantes y retorcidos de la semana . te recomiendo que antes de iniciar tengas tu estomago lleno y alguna bebida al alcance de la mano para que cuando el miedo llegue no te caiga tan pesado y tengas con que distraerte, ya que hoy escucharas la historia mas aterradora que me han contado del hada de los dientes, conocerás el secreto mas retorcido de Saulo , entraras a los zapatos de Samuel y entenderás por que le causa tanto miedo el Guacamole y finalmente se revelaran ante ti cual es el miedo masprofundo de toda madre primeriza.. asi que preparate porque llego el momento de que tu y yo  @HABLEMOSDELOQUENOEXISTE ​

We've seen all sorts of ways to elevate classic guacamole—green onions, corn, mango—but lettuce? Lettuce adds the perfect crunch the the most perfect guac. Take a listen to more of Neil's tips. Are we the only one that can't get enough of Trader Joe's? I didn't think so! Listen to see what is HOT at Trader's. Rotisserie Chicken Appetizers in the airfryer??

Chuck Schumer, speaking from his New York office about the tariffs on Sunday, said, "It's going to affect beer, okay? Most of it, Corona here, comes from Mexico. It's going to affect your guac, because what is guacamole made of? Avocados." And he held up a Corona and an Avocado to drive home the point. Yes. This is real and not The Onion.

durée : 00:02:55 - Charline explose les faits - par : Charline Vanhoenacker - Donald Trump a déclaré la guerre commerciale, puis hier, il l'a mise sur pause, en levant les droits de douane envers le Mexique et le Canada. Comme quoi les décrets Trump, c'est que de la gueule.

Wow the lads ride again with their friend and comedian Amamah Sardar to get into it about talking to your ex's mom, rationing out your rage, IQ based dating, take a trip to the Energy Drink and Letterboxd Corners and more! Follow us: @mikeabrusci @thisdiegolopez @amamahsardar @alittletimepod www.patreon.com/alittletimepod

Text Dr. Black your questions or comments.Join Dr. Black in this 'Eat Your Greens' podcast episode as she dives into the delicious world of avocados. Discover fun and unusual facts about this favorite fruit, its historical roots, nutritional benefits, and versatile uses. From avocado's Aztec origins and its amusing associations to its fiber-rich, heart-healthy fats and unique culinary applications, Dr. Black shares insights and tips on enjoying avocados in various dishes. Learn how to keep your avocados fresh, enhance antioxidant absorption with tomatoes, and even use avocado peels for natural dyes. Don't miss these fun avocado tips to inspire your plant-based journey!Easy Avocado Chocolate PuddingChickpea Salad SandwichMash together canned chickpeas and 1 large or 2 small avocados.Add the juice of a 1/2 of a lemon, 1 Tbs Dijon mustard, salt & pepper to taste, chopped green onion, and whatever fresh herbs you like such as cilantro, parsley, or thyme. Throw in a tablespoon of wheat germ for extra B vitamins and fiber and mix it all together. Spread on toasted whole grain bread with your favorite sandwich veggies and enjoy!If you enjoyed this episode, please take a moment to rate it, leave a review, and most importantly, share it with a friend! For my free guide to Living a Plant-Forward Life, visit the show website and subscribe! eatgreenswithdrblack.com For resources related to a plant-based diet or if you struggle to afford healthy food for your family, please go to eatgreenswithdrblack.com/resources.You can contact Dr. Black at dr.black@eatgreenswithdrblack.comI am happy to answer general questions related to the information presented on this podcast. Be advised that I will never offer specific medical advice via this website, even if your child is an established patient in my practice. If you have concerns about your child's health or growth, please contact their doctor.Thanks for listening and don't forget to Eat Your Greens!

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

Back in time… The New Nostradamus prediction… Guacamole shortages?... Cartels and the Chinese... chewingthefat@theblaze.com Dynamic Pricing talks again… What is a Cashless Society?... www.theblazetv.com  Promo code Jeffy... Kevin Costner dating Jewel?... Costner responds about Yellowstone… Weather update… Car dealerships hacked… Who Died Today:Donald Sutherland 88 / Farah El Kadhi 36… NHL tonight / New NBA coach… Game Show: What's The Lie? Contestant: Ed Ruff… I know it's in your head now… Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 2502 - On this Monday's show Vinnie Tortorich and Anna Vocino chat about various things like, how exercise is never wasted time, food demos, cooking, and more. https://vinnietortorich.com/2024/06/exercise-never-wasted-time-episode-2502/ PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH ALL THE PODCAST EPISODES ON YOUTUBE - Exercise Is Never Wasted Time Anna will be cooking in this show, so go to for the YouTube video. (2:00) She'll make the Crunchy Garlic Onion Chili Oil (check in her Substack channel for the written recipe), Mexican Cauliflower Rice, and Guacamole. They share other cooking ideas. Vinnie and Anna barely go to restaurants because of how expensive it's gotten. Anna shares a story about her recent product demos in Texas and gives a shout-out to all the “Favorite Dobbins”! (16:00) Anna's sauces are now getting into some Rhode Island stores. (19:00) Vinnie's documentary “Dirty Keto” at the time of this recording is 8 days late to be posted on Amazon. (25:30) He's looking for an alternate plan in case the launch on Amazon doesn't work. Anna shares a question from a listener about Zone 2 training. (36:00) Alternating running and jogging is fine—moving is good! Exercise is never wasted time! The stronger your heart becomes, the easier it is to stay in Zone 2, and not bump up into Zone 3 & 4 (called “cardiac drift”). Sitting has become the new smoking, so get out and move every day. Vinnie recommends an hour a day. At the time of this recording, Vinnie's new documentary "Dirty Keto" was supposed to be released; however, it has hit a delay. You can go to Vinnie's website and enter your email to get notified when it is up on Amazon. When it comes out, make sure you watch and rate it. There's a new NSNG® Foods promo code you can use! (53:00) The promo code ONLY works on the NSNG® Foods website, NOT on Amazon. Anna's upcoming Eat Happy Italian book is on the way. You can go to: —upload your receipt and get bonus content.  You can preorder it from . [the_ad id="20253"] PURCHASE BEYOND IMPOSSIBLE (2022) The documentary launched on January 11! Order it TODAY! This is Vinnie's third documentary in just over three years. Get it now on Apple TV (iTunes) and/or Amazon Video! Link to the film on Apple TV (iTunes):  Then, Share this link with friends, too! It's also now available on Amazon (the USA only for now)!  Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter!

Author and co-host of the "We Can Do Hard Things" podcast Glennon Doyle asks Handsome about their relationship sticking points. Plus Mae's GuacaMOLE surprise, Fortune's pickup lines, and the story of Tig's visit to Glennon's house!Handsome is hosted by Tig Notaro, Mae Martin, and Fortune FeimsterFollow us on social media: @handsomepodMerch: handsomepod.comWatch on youtube: youtube.com/@handsomepodEmail the show: handsomepod@gmail.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week in the After Party, Jake talks the motivating factors that drive people to the guitar, the new DISGRACELAND episode on Van Halen, the new episode on Layne Stayley of Alice in Chains ONLY in the Disgraceland All Access club, and of course your emails, texts, DMS, and voicemails. Is Eddie Van Halen the greatest rock n roll guitarist of all time? Is Van Halen the greatest band to ever rebound from the departure of their original singer? Is Van Halen's Pretty Woman the greatest example of a cover being better than the original? Get in touch at 617-906-6638, disgracelandpod@gmail.com, or on socials @disgracelandpod, and come join the After Party. To hear an extended version of the After Party with a wild story about Eddie and a certain Nü-Metal/Rap-Rock frontman, and more from the DISGRACELAND community, become a Disgraceland All Access member at disgracelandpod.com/membership. Learn more about your ad choices. Visit megaphone.fm/adchoices