Podcasts about Habanero

Habanero habla sobre salarios y acceso a comercios en dólares.

The owner of Goodlands Food Co, Anna Dausman, joined us to take a more in-depth look into her career and what ultimately led Anna to building a business based on hot sauces.  As a young girl, Anna already showed an entrepreneurial spirit--making her first attempt at a culinary career with a cake-baking business.  Although that initial concept did not pan out, she nevertheless pursued a career which created opportunities for others to build up themselves and their communities.  And as another opportunity knocked, Anna found herself drawn back to the culinary world while growing ghost peppers in her plot of land at her local community garden.  Soon she found herself making hot sauces that everyone loved, and Goodlands Food Co. was born!  Today, you can hear all about Anna's story and what she offers when you tune into the show...and then check out her website to find where her products are sold in your local area!https://goodlandsfood.coInspiration can strike at any point, and Diane Holtaway knows that more than most individuals who start a new business, so after years of helping others build and refine theirs, Diane set out to start a business of her own. Today, Diane owns Heirzoom Bakery which has been steadily growing since its inception.  Her concept was to offer authentic ethnic baked goods the way they were meant to be...meaning she uses natural, quality ingredients without all the chemicals and additives you'll find in store-bought brands and on the shelves of bakeries and/or the baked goods aisles.  Her biggest inspiration was her Aunt Betty, who made Kiffles (a popular Hungarian Pastry) for family gatherings and women's groups and never came back home with any leftovers. Inspired to share the love, Diane pays homage to both her Aunt Betty and the Kiffles via her hand-baked versions called Fennomes.  Today, you can taste those cookies (and more) when you order them online and have them shipped to your door, or by visiting her website!https://heirzoombakery.comfb: https://www.facebook.com/fennome/

Christian ; Follower of GOD Servant of CHRIST        Decorated Combat VeteranCorporate; U.S. Marine Corps Urban Warfare Instrictor;       S.R.T. Commander Active Shooter Response Team Law Enforcement Los Angeles Police (L.A.P.D.) Police Officer / Fugitive RecoveryF.B.I. Instructor N.R.A Instructor Competition Shooter; Multi Time State Rifle Pistol Champion Hunting; Life Long Hunter Proffessional Hunter and Guide Private Security Contractor; Several Agencies,  Current. GOD Provides / JESUS SavesPatreon https://bit.ly/3jcLDuZServant Milito

Probamos el chile mas picante del mundo, el GHOST PEPPER INSTAGRAM: @elcanaldemomoTIKTOK: @elcanaldemomoFACEBOOK: El canal de MomoX: @ElcanaldeMomo_________________________Distribuido por: Genuina Media

Probamos el chile mas picante del mundo, el GHOST PEPPER INSTAGRAM: @elcanaldemomoTIKTOK: @elcanaldemomoFACEBOOK: El canal de MomoX: @ElcanaldeMomo_________________________Distribuido por: Genuina Media

Watch the 9malls review of Torchbearer Sauces Garlic Habanero Spicy Hot Sauce. Are you brave enough to handle the fiery kick of Torchbearer Sauces Garlic Habanero Spicy Hot Sauce, or will this bold blend of garlic and habanero heat leave you begging for mercy? Watch the hands on test to find out. #spicy #hotsauce #garlic #tastetestreview #tastetest Shop 9malls Directly at 9mallsGadgets: https://9mallsgadgets.com/ Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. We are independently owned and the opinions expressed here are our own.

Trur du at Sean Evans er skalla fordi han har ete så mykje hot saus på Hot Ones? Det trur vi! Vi tester ut denne teorien i dagens episode. Anna forsyner teamet med ein variasjon av chilier som får oss til å puste og pese. AK har brukt 600 kr på ein chili saus, men kan den slå Amunds heimelaga Gladiator sausxxx? Uff no blei det litt hett i studioet, Ragnhild kan du få ned temperaturen? Grotto.Av og med: Anna Myhr Lamvik, Amund Glad Østensen, Ragnhild Nyhammer og Anne Kristin Villar Sundal (teknikk).

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Its Our Christmas Extravaganza!! Ryan and Martin are back in studio for a classic episode with the ultimate What's In The Box, we brew a batch of the new hit drink Chepsi and Ryan makes an instructional video on how to make your own at home. Finally we get to the Hottest You Laugh You Lose of all time. We have 12 increasingly hot sauce including Jalapeño, Habanero,  Reaper pepper, Ghost peppers, Carolina Reaper and Scorpion Peppers. We watch all of videos you have put in our discord over the last year and if Ryan, Martin OR Martins Wife laugh even a little we take a shot of sauce. All this and SO much more on this weeks FINAL Clever Name Podcast. 

Hablamos con Cayetano Gómez, chef ejecutivo del Grupo Casa Tomás, sobre las confituras innovadoras que incorporan el chile habanero cultivado en Abanilla, de la marca '1726' de 'Olivares del Sur'. 'Cayetano nos pasa con Carlos Pacheco, creador de esta interesante iniciativa. Carlos nos explica cómo surgió la idea de incorporar el chile habanero en confituras, el proceso de marinado detrás de este producto, cómo se pueden combinar estas confituras en la cocina y dónde se pueden comprar

Send us a textExperience the extraordinary journey of Jeff Hardaway and Trina Nation, as they redefine the limits of running against all odds. Jeff, navigating life with Usher Syndrome, has transformed from a sedentary lifestyle to an inspiring marathon runner. His incredible story reveals how support from his wife, Amy,  and learning to run with a guide opened new doors, leading him to tackle the iconic Habanero 100 in Texas. Meanwhile, Trina, a passionate trail runner turned guide from Wyoming, stepped up to help Jeff conquer his first marathon at the Alaska Prince of Wales Marathon. Their shared adventures highlight the power of perseverance and community strength when facing life's challenges.Join us as Jeff and Trina recount their unique running experiences, from the unpredictable Mayor's Marathon in Anchorage to the rugged trails of Prince of Wales Island. Discover how Jeff's innovative use of a mobility cane with his guide showcased resilience on the toughest terrains, while Trina's transition from road to trail running illuminated the vibrant racing communities in Alaska and beyond. Together, they emphasize the importance of overcoming fears, the transformative role of guides for visually impaired runners, and the deep camaraderie that makes every finish line a shared victory. This episode promises inspiration and insight into the world of marathon and trail running, brought to life through their compelling narratives. You can reach out to us at:https://coffeycrewcoaching.comemail: Carla@coffeycrewcoaching.com FB @ Over the Next Hill Fitness GroupIG @coffeycrewcoaching.comand Buy Me a Coffeehttps://www.buymeacoffee.com/Carlauhttps://hydra-patch.com/discount/OTNH10https://rnwy.life code: OTNH15https://jambar.com code: CARLA20

Watch the 9malls review of the KetchHot Habanero Ketchup. Is this product really better than standard ketchup? Watch the hands on test to find out. #ketchup #hotsauce #review #foodreview #tastetest Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. In the above video I received a free product sample to test. We are independently owned and the opinions expressed here are our own.

In this episode we are joined by Michelle Richey after her attempt at Habanero 100. Coach Neal Palles and I discuss her entry into the sport, issues that popped up in Habanero and the role of motivation and mental toughness in training and racing.

Do you struggle with mindset when life throws you challenges? Alyssa McClellan is a keto-fueled ultra-endurance runner and an absolute beast. We discussed fueling strategies, mindset, and much more. I know this episode will inspire you.  What we discussed:    Details on competing in the Habanero 100 (2:18) Lessons she's learned from previous races (4:48) Gear and footwear preferences (6:33) Transition from CrossFit to ultra running (11:05) The importance of setting goals and pushing yourself (17:51) Mindset and mental preparation for ultra running (21:28) Nutrition and dietary preferences, including fueling before and during a race (27:07) Training and preparation routine for long races (40:13) Balancing training with family life (52:09) Benefits of having pacers during race days, especially at night (53:29) Raw food diet for dogs (55:35) Future goals and upcoming challenges (59:05)   Where to follow Alyssa:   Instagram   If you loved this episode and our podcast, please take some time to rate and review us on Apple Podcasts, or drop us a comment below!  

The climate is changing, weather is getting increasingly unpredictable – so what can we do about it? The City of San Antonio has a few ideas. Join our hosts, Robert and Carrie, for a discussion with Douglas Melnick, the Chief Sustainability Officer for the City of San Antonio, about how the South Texas city is preparing for the changing climate.    Our co-hosts bring you the latest climate news covering several topics:     Water Planning Under Deep Uncertainty: Robert unpacks his latest Hotter Than a Habanero blog post about water planning during climate change. (02:04)  Cheap Housing Boom, Pricey Water Deficits: How Kyle, Texas is the canary in the coal mine for Central Texas water use. (05:09)  Misquoted: Robert sets the record straight about his prediction for the Carrizo-Wilcox Aquifer. (7:51)  Douglas Melnick takes us through the key aspects of a comprehensive Climate Ready action plan:   ‘Climate Ready' is Changing, too: Being ‘climate ready' meant something different just a few years ago. Doug outlines the recent developments. (11:51)  Defining Challenges: How can communities frame their conversations about climate change?  (14:31)  Equity for Frontline Communities: Find out how the City of San Antonio is centering equity in their action plan to prioritize these communities. (17:02)  Using Water and Saving Water: San Antonio is an international leader in water conservation, but how are they handling growth and disproportionate usage? (19:27)  Campaigning for Climate Change: How community partnerships key for increasing community climate literacy and awareness on a budget. (21:27)  The Tip of the Iceberg is Looking Bright: Doug shares the top wins of the Climate Ready action plan since 2019. (23:43)  Slow Work with High ROI: Get inspiration and advice for your community and hear how climate planning makes long-term financial sense. (25:46)     And…THE GOOD NEWS!   The Future of Energy is Upon Us: Robert shares wisdom from an “Aggie Futurist,” and explores a future where power is plentiful. (30:24)  Texas CHILI (No Beans Allowed): Find out how Texas CHILI “backronym” relates to carbon solutions. (35:10)  Episode Links and Resources:   City of San Antonio Office of Sustainability  SA Climate Ready Action Plan  Take the Climate Ready pledge  Forecasting the Unpredictable: Water Planning Under Deep Uncertainty (Hotter than a Habanero)  Hot, Dry, and Booming: A Texas Climate Case Study (Wall Street Journal)  The exponential growth of solar power will change the world (The Economist)  Clean energy's next trillion-dollar business (The Economist)  Texas Innovates Launches CHILI Program with 10 Groundbreaking Companies During Houston Climate Week    Theme song:   Syzygy by Robert E. Mace    We would like to thank pixabay.com for providing sounds effects.  For more information about the Meadows Center, visit ⁠meadowscenter.txst.edu⁠. 

In this episode of HappyCast, we're excited to welcome Roberto Gonzalez, who recounts the incredible experience of pacing blind runner Jeff Hardaway to his 100-kilometer finish at the infamous Habanero 100. Known for its scorching heat and brutal sandy terrain, the Habanero 100 is one of the toughest ultra races in Texas. Held in mid-August, the race kicks off at noon, challenging runners to endure soaring temperatures, making every step through the sand an extreme test of endurance and willpower.Roberto and Jeff talk about their extensive preparation leading up to the race, including the unique challenges of training for a course like Habanero. Roberto shares his perspective on pacing Jeff, navigating through the heat, and maintaining a steady rhythm in some of the most physically and mentally taxing conditions. Jeff's determination to finish the race is nothing short of inspiring, as he pushed through the obstacles with unwavering focus and resilience.Be sure to subscribe to the podcast wherever you listen, and we always appreciate you leaving a good rate and review. Join the Facebook Group and follow us on Instagram and check out our website for the more episodes, posts and merchandise coming soon. Have a topic you'd like to hear discussed in depth, or a guest you'd like to nominate? Email us at info@happyendingstc.org

We're back with a Fantasy Football punishment to remember! After losing the Fantasy Johns 2023 Toilet Bowl, and despite having the most points scored and highest Bonage Index (BI) (5:25), Aug has to spend 13 hours in a Buffalo Wild Wings (0:01). He can only leave after he eats, drinks, and burps his way out. Thankfully, many friends stop by to keep him company as he overindulges, including Kaadir (20:21), and their waitress, who turns out is an awesome rapper named Let Em Kno Lay (17:32). Not only do Mike and Drew come out of their caves to record with Aug, but one special visitor clogs the only toilet in the establishment by 11:30 AM (13:49). The guys review Sam Adams Cold Snap (19:18). And despite terrible audio quality due to the BWW recording location, Aug writes and preforms a song to commemorate losing the fantasy league (10:30).

Lightning finds a killer new tool with an entrepreneurial backstory and invites founder Chris Hilbert on the show to talk about his company, Habanero Cordless Heating Tools. Lightning also catches up with rack and storage guru Bernhard Leitner of Leitner Designs. The Truck Show Podcast is proudly presented by Nissan in association with Banks Power, AMSOIL, and EGR USA.

Long over due episode about bourbon, what it is why it is. This is part 1 which means we didn't get very far. Habanero candy simple syrup, and merica got in the way. hope you enjoy. badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman WHAT IS BOURBON? Bourbon is an American Whiskey produced mainly in the southern part of Kentucky State. What Is Bourbon? According to US Trade Legislation, “bourbon” is a type of whiskey where the “mashbill”—the recipe of grains used to produce the whiskey—consists of 51% - 80% corn. Typically, distillers use approximately 70% corn content and can choose other grains for the remainder of the mashbill. The type of grain used will affect the style and flavors of the whiskey. There are specific guidelines that distillers must follow to put the word bourbon on the label. The Process - Most bourbon starts with sour mash. It is taken from a previous batch of mash (crushed grain going through the fermentation process), set out to sour overnight, and then added to a new batch. The process is much like that of starting a sourdough bread.The Recipe - Bourbon is distilled from a fermented mash of grain, yeast and water. The “mash bill” must have a minimum of 51% corn. For most bourbons, the average is about 70%. Other grains such as rye, malted barley, and wheat are considered “flavor” grains.Length of Aging - Bourbon must be aged for at least two years. Many premium bourbons on the market are aged between 5 and 12, with some as long as 27 years.The Barrel - Bourbon must be aged in brand-new barrels made of white oak and charred on the inside. Brands determine the varying char levels for their barrels from 1 to 4.Flavor – By law, nothing can be added at bottling except water. Nothing is added that might enhance flavor, add sweetness or alter color.Proof - Bourbon is bottled at between 80 and 125 proof. Only water may be used to lower the proof of the alcohol.Location – Bourbon can be made anywhere in the US. Only whiskey produced in the State of Kentucky can be called labeled Kentucky Straight Whiskey. Traditional Bourbon Knob Creek (rye content approx. 30%) Jim Beam Wild Turkey Evan Williams High-Rye Bourbons Rye is the second grain used in Bourbon, it adds dry, spicy, peppery flavors to the whiskey's character. Examples of Bourbons with high rye content include Basil Hayden's  Bulleit Buffalo Trace Eagle Rare George T. Stagg Old Forester Old Grand-Dad Woodford Reserve Four Roses Single Barrel High-Wheat Bourbons Wheat adds elegance and a soft, smooth character, often with hints of nuts and cinnamon. Whiskeys with high wheat content include  Maker's Mark Old Fitzgerald Old Rip Van Winkle, or Pappy Van Winkle Rebel Yell WL Weller A bourbon is also distinct from a whiskey in other ways: The bourbon leaves the still at no higher than 80% alcohol by volume. The bourbon enters new charred white oak casks for aging at no higher than 62.5% abv. The bourbon is bottled at no less than 40% abv. The bourbon is flavored by nothing other than water—this means the Jack Daniel's is not a bourbon! The bourbon must state its age on the label if the maturation time is less than four years. Bourbon is so intrinsically linked to the ‘Bluegrass State' that it's easy to think the spirit is exclusively made there. What's more, according to the Kentucky Distillers' Association, 95 per cent of the world's supply comes from Kentucky. The reality is, however, that it can be produced anywhere in America, and new bourbon distillers are cropping up across the country all the time.

On today's MJ Morning Show: Justin responded Creepy story... woman learned too much about someone she was 'with' Morons in the news Candy in the office Woodchipper story Follow sports, live longer Be careful how much you drink on vacation Amazon Prime Day 20 needed medical attention after a bug bomb fell in a store "Ask Pat, the Traffic Guy" Ingrid Andress, anthem singer at the Home Run Derby... "cringe-worthy" performance MJ hate mail Details-Donald Trump assassination attempt update Kids find skeleton in abandoned house Woman bitten by alligator in Hillsborough River Hinge dating story ends in 'dine n dash' Roast beef theft at Arby's Bhad Bhabie makes how much on OnlyFans?? Hauk Tuah girl's appearance fee Habanero peppers stuck up the nose help memory? We didn't find out, but we learned about conch and beating his meat What did Taylor Swift swallow this time? Two celebrity stories related to airplanes Roxanne's experience with a gate agent Richard Simmons' housekeeper tried to get him to go to hospital Amazon Prime Day... caller

  If you're a fan of HOT ONES, you're going to love New Amsterdam "Heat Check" a pepper flavored vodka with all the right heat in all the right places. A spicy blend of Habanero, Fresno and Serrano chil peppers, this should be your immediate "go to" for spicy Bloody Mary's. The heat builds, but never too much.

Welcome Nightshifters! Back with episode 145 of Last Night's Coffee with Chuck and Jon! This week, Chuck bought a Traeger and watched Rambo for the first time... There's a new art display "Portal" connecting NYC and Dublin and the results are as expected... Ed Dwight is the oldest man to enter outer space... Chuck tries the Habanero Hot Soda!!!! Scottie Scheffler is arrested on his way to the PGA Championship... the Iranian president was involved in a helicopter crash.... a Conspiracy Corner surrounding the barge accidents and a Meme of the Week wraps up the show! Thanks for tuning in Nightshifters!

You'll have no portal, no midnight pizza, and no Lt. Yar! My Big Fat Frogpants Wedding. I always feel like the pencil is watching me! The Brest of Denver. A brilliant idea until people get involved. Licks on a Plane. Porty McPortalface. Lumpy-eyed potatoes. Zoomy Fingers Johnson. Steambutt Willie. You know what? I like fun! It's That Guy From Blur. Greased up Tongans. All Pencil, No Pad. You will have NO Sail Away with your Habanero and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

You'll have no portal, no midnight pizza, and no Lt. Yar! My Big Fat Frogpants Wedding. I always feel like the pencil is watching me! The Brest of Denver. A brilliant idea until people get involved. Licks on a Plane. Porty McPortalface. Lumpy-eyed potatoes. Zoomy Fingers Johnson. Steambutt Willie. You know what? I like fun! It's That Guy From Blur. Greased up Tongans. All Pencil, No Pad. You will have NO Sail Away with your Habanero and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

Buen recuerdo para Graciela Pérez. Radicada en el Nueva York de comienzos de los años 40, se convirtió en la carismática voz que por más de cuatro décadas identificó, junto a Machito, la sonoridad de los "Afrocubans", una de las bandas más progresivas de su tiempo bajo la batuta musical de Mario Bauzá. Como parte inicial de su recorrido artístico recordamos la presencia de la juvenil Graciela en formaciones habaneras de importancia. Entre ellas la celebrada agrupación femenina "Anacaona" que, finalizando los años 30s, pasaba del septeto de sones al jazz band. Sus formidables cualidades interpretativas, acompañadas de un notable desenfado escénico, le abrieron muy pronto las puertas del éxito. Si en la Habana de mediados de los años 40, el más influyente de los cantantes cubanos: Orlando Guerra "Cascarita", triunfaba en el show radial "Pinilla" incluyendo en su repertorio el son montuno del compositor Blanco Suazo "Esto es lo último", en la ciudad de los rascacielos Graciela arrebataba al público latino y norteamericano con una original versión que ha quedado para la historia con otro título: "Mi cerebro". Unos minutos más junto al recuerdo de la tremenda Graciela Pérez quien falleció en Nueva York, la ciudad de sus grandes éxitos, el 7 de abril de 2010, a los 95 años. "Aquellos a quienes los dioses aman mueren jóvenes" sentenciaba Menandro, el antiguo escritor griego. Con la temprana muerte de Amado Borcelá, bien conocido en el ambiente musical de la frontera de los años 50 a los 60 como "Guapachá", la música popular, y en especial el jazz, perdía a uno de sus más grandes exponentes. Hoy rescatamos a Guapachá repasando el catálogo RCA Víctor. Así reproducimos una de sus primeras grabaciones acompañado por la banda de Bebo Valdés y el trío de Luisito Plá. Sus trabajos para el mundo del disco con Bebo fueron el puente perfecto para que Guapachá comenzara a colaborar, a comienzos de los años 60, con Chucho Valdés. Acompañado por el quinteto de jazz del joven pianista grabó un repertorio considerable editado por la etiqueta estatal Areito. Buen recuerdo para Amado Borcelá, el más guapachoso de los pioneros del jazz cubano. Cachao López se despidió del siglo XX en grande, gracias al decisivo apoyo del actor Andy García, devenido productor de dos formidables álbumes donde intervinieron además otros valiosos músicos. En su doble faceta de instrumentista y arreglista, revisitó un selecto y cubanísimo repertorio. En el mes de octubre de 1993 comenzó a trazarse el destino de estos sonidos que al año siguiente el emporio discográfico Sony Music editó bajo el emblema "Cachao Master Session". Casi en la despedida seleccionamos algunos tracks de esta formidable producción. Andy García intervino poniéndole voz y sentimiento a la conga "El Alcalde", sentido homenaje a su terruño Bejucal y especialmente a su padre René J.García. Adaptación del poema de Federico García Lorca "Son de negros en Cuba" con arreglo musical de Cachao. En 1954 hacia mucho que los años de gloria del gran Abelardo Barroso habían quedado atrás. Era cosa del pasado aquellos tiempos maravillosos de los años 20 cuando la fiebre del son se adueñaba de los salones bailables y el sonero entonaba sabroso poniéndole voz a los toques y alambres del "Habanero" y el "Nacional". Con el respaldo comercial de "Puchito", la etiqueta de Jesús Gorís, Barroso con la orquesta "Sensación" volvía al ruedo, y está vez para siempre. Un repertorio más bien clásico, donde Barroso retomó algunos de los viejos sones que solía cantar, le permitió reafirmar su sitial entre los grandes soneros de la escena cubana, extendiendo su ya longeva trayectoria hasta su retiro de la música, pocos años antes de su muerte. Con Abelardo Barroso y la orquesta "Sensación" de Rolando Valdés, nos despedimos.

This week on Dave's Video Graveyard Casey and Dave are back in cartoon territory talking about what they consider forgotten classics. along for the ride is one of their "Besties with huge breasties" Cherry Habanero.This time round Casey's not sick and there's no sugar high but things devolve quickly as always.Follow Cherry at: https://www.instagram.com/cherry_habanero/Listen to us on itunes, Spotify or wherever you get your podcasts.or direct download the mp3 from the link below:https://www.buzzsprout.com/186739/14840286-another-casey-s-cartoon-calamity-with-cherry-habanero.mp3?download=trueStalk us on Facebook, Twitter and Instagram or send us your sweet nothings at davesvideograveyard@gmail.comSupport DVG and become a patreon supporter:https://www.patreon.com/DavesvideograveyardSpecial thanks to Ben Sachse, Brett Owen and Alexis Clarkson! #DavesVideoGraveyard #Caseyscartooncalamity

Happy Easter! We hope you all had some fun times with friends and family this past weekend. We thoroughly enjoyed Herr's Ranch Habanero chips along with a few chocolate bunnies. While writing this, I''m remembering that we may not have actually given these chips a 0-10 rating during the episode. But after a brief conference with Brodie, we've decided these are a solid 7.5. Thank you for listening! Eat a bag of chips!

Our guest this episode is a wonderful Golden Isles duo, Habanero Bobby! Their debut album, Inherit The Bird is out now.https://www.facebook.comcautionlightmedia/https://www.instagram.com/somethinginthewaterpodcast/https://www.facebook.com/somethinginthewaterpodcast/somethinginthewaterpodcast@gmail.comhttps://somethinginthewater.captivate.fmhttps://www.patreon.com/somethinginthewater

Shannon DeMarco - Zero Day Brewing Harrisburg Pennsylvania Charlie and the chocolate factory Selling Beer

Harman's Habenero hot sauce review

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What do one of Louisville's oldest breweries, Great Flood Brewing, and one of Carmel Indiana's finest breweries have in common? They both have had the pleasure of this week's guest, Mike Abel, (Head Brewer, Fork + Ale House, Cellarman, Ash & Elm) gracing their taprooms. Known for his quick wit and unquenchable thirst for beer knowledge Mike has built a thriving career across multiple cities. In this conversation we discuss current trends in beer and cider, how to plan a day trip in #Indy, and some interesting topics in health and music! It was an absolute pleasure having Mike on the show and we hope that you enjoy this conversation as much as we did. Make sure to go and try all of Mike's great beers next time you are up Carmel way. (https://forkalehouse.com/) Featured Beers: Hefeweizen (Fork + Ale House) El Camino, Habanero, Mango Cider (Ash & Elm Cidery) Winter Wee Heavy (Fork + Ale House) Hopping Hound IPA (Fork + Ale House) Curious about Underberg? Ask your bartender for one, or visit ⁠www.underbergamerica.com⁠ _____________________________________ Don't forget to support the podcast by giving us a rating and a review. If YouTube's more your speed, subscribe to our channel: https://linktr.ee/KentuckyCommons

theme song - these days by pure mids i like this better spotify playlist: https://open.spotify.com/playlist/3BIO5qS4xMbDl8OzMtS7DL?si=55f54b01c4ce4d98

Ready to spice up your kitchen game? Promise us a listen, and we'll promise you a culinary journey that'll take your taste buds to new heights. We're George and Steve, your hosts on this episode of A Better Life. We've got some tantalizing recipes to share, ranging from the fiery Habanero chicken (yes, we'll be divulging the secrets of the perfect rub!) to the comforting goodness of drop biscuits served with Italian sausage. That's right, no breakfast sausage here - we're bringing a twist to the classic comfort food.Now, wouldn't it be fantastic if you could make your own sourdough bread at home? We thought so too! We take a deep dive into the art of sourdough bread making in this episode, exploring everything from the importance of heat and hydration to the differences between wild and commercial yeast. But that's not all, folks. We're also delving into the process of brining a pastrami, discussing the significance of acidity in fermentation. Plus, there's a hint of cinema sprinkled throughout our chat - particularly, Steve's admiration for Stanley Kubrick's work and some intriguing rumors around Kubrick's connection to NASA.Wrapping up the episode, we'll be lifting the lid on Steve's unique biscuit baking technique. If you've been bending over backwards trying to get that perfect flaky texture, we've got the scoop for you. And before you go, make sure to connect with us online, sign-up for our mailing list, and don't forget to check out our website. We're grateful to you, our listeners, for tuning in and joining us on this journey. So, what are you waiting for? Pop on over to A Better Life with George and Steve and start cooking up a storm!

On this week's LTC Jeannette issues an open threat at the Sueys, Meadowlark makeovers, Jeff wants service workers fired, only farts, DAAAAAAAN the girl who farts in jars, and Jeannette's mom water the lawn post rain, ARE. BACK. Plus Jeff burns his peeper. #LourRangerLineup@los_jiv@PowChrisol@Jayher17

Run with the team today as we recap the Habanero 100. An Ultra running event ran in triple digit heat. 

It is the August To Do List, and we are having a gorgeous summer that is offering up IDEAL garden conditions.  Vegetable and fruit harvests are bountiful, but there is prep work for fall piling up.  It is time to:  Plant seeds in ground, including:  beets, cabbage, carrots, turnips, potatoes Prep garden beds for Fall planting in September:  Weed, compost Chores include:        Dead-head flowers        Pick up fallen fruit        Cut off suckers        Prevent weeds from going to seed        Collect seeds        Harvest melons        Order fall bulbs (daffodils, tulips, etc)        Deep water trees   We finish up with a Listener Q&A section.  Topics covered include:        Are pill bugs good for the soil?         Do I need to keep “braiding” my plant?        Habanero not blooming – why?        Fig tree only produce dry, inedible figs.  Why?   Help support feral cat rescue/spay-neuter/finding good homes by contributing at Flower Power Garden Hour Patreon.     To ask questions for future shows, submit them at:        Facebook        Instagram        email Marlene at marlenetheplantlady@gmail.com   Find Marlene over on YouTube, Instagram and Facebook

you ever show up to work even though you're genuinely sick? well that's exactly what Casey did this week to bring you another masterful episode of the fan-favourite Cartoon Calamity. along for the ride is DVG All-star Vydia Suspish now under the new moniker Cherry Habanero!Cherry has her list of all time favorite cartoons to brutally highlight how much younger she is than Casey and Dave. Cherry's peer pressuring the hosts to drink, Casey's trying not to Vom and Dave's dark secret of being illiterate explodes out on the episode.so join to geriatrics and the kid their babysitting for another thrilling installment of Casey's Cartoon Calamity.Follow Cherry at: https://www.instagram.com/cherry_habanero/Listen to us on itunes, Spotify or wherever you get your podcasts.or direct download the mp3 from the link below:https://www.buzzsprout.com/186739/13355887-casey-s-cartoon-calamity-with-cherry-habanero.mp3?download=trueStalk us on Facebook, Twitter and Instagram or send us your sweet nothings at davesvideograveyard@gmail.comSupport DVG and become a patreon supporter:https://www.patreon.com/DavesvideograveyardSpecial thanks to Ben Sachse, Brett Owen and Alexis Clarkson! #DavesVideoGraveyard #Caseyscartooncalamity

Awesome fun show with a bunch of friends dropping by to play and chat. Featuring Dave Angle, Adam Wilson, Justin Hickerson and Sammy Flame and the Habaneros. Plus poet Ann Wright and your calls.

The Emotional Intelli-Gents Podcast had the privilege of interviewing Steven Fitzgerald, co-founder and President of Canada-based Habanero Consulting.  Habanero Consulting operates at the cross-section of people and technology.  Dedicated to the bettering the employee experience, Habanero guides organizations on how to develop a thriving culture and purpose.  Steven Fitzgerald is a true thought partner and visionary regarding the world of work.  He has spent his life examining what motivates us as human beings and how to build strong successful teams.  Steven is known for his ability to inspire others and help move ideas with his unique perspectives.  Though the area of people and culture can be abstract, Steven brings forward coaching strategies and consulting skills to help teams take their ideas and turn them into action. Steven is often asked to write and speak as the voice of the future of work, and for this reason, we feel very lucky to have Steven on the Emotional Intelli-Gents Podcast.  We covered a number of relevant and notable topics in Episode 11 of the podcast.  Purpose: Steven shares his perspective on purpose and what he believes the meaning of work should be for all of us.  He discusses how, over the last 27 years, he has been able to take this passion and put it into action at Habanero.  The results of his approach are evident at Habanero, which has now been named the #1 place to work in Canada four times by the Great Places to Work Institute.  Psychological Safety:  The interview also focuses on psychological safety.  Steven explains what safety is, and how organizations can analyze whether psychological safety exists within their teams. New Age of Work:  Steven shares his insights on the future of work in the post-pandemic era.  He discusses where he sees the larger workforce headed, and how employers will need to respond to create employee experiences that will best serve organizations as we enter this new era of work.  Feel free to send us an email at info@emotionalintelligents.com and share your thoughts or visit us at https://linktr.ee/emotionalintelligents

Treble Trouble & Food News - National Donut Day & Habanero Condom RevengeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Paul Werni and his son Anton created a grain-to-glass family distillery called 45th Parallel. With a production facility in Wisconsin but a cocktail room in Stillwater, they built their reputation by sourcing the best crops from a local farmers and convincing them to become suppliers. He runs a distillery production facility that has expanded into an event center, restaurant, and bar, representing half of his business. With his expertise in farming and cocktails, Paul has become a respected figure in the industry.Stephanie [00:00:12]:Hello, everybody, and welcome to the podcast. We are here with Paul Werney and Anton Werney, and they are the co-founders of 45th Parallel Spirits and Distillery. And they are located in New Richmond, Wisconsin. And in the meantime, they've opened a cocktail room in Stillwater, Wisconsin, and they make some very delicious products. I think the first product I ever had of yours was the vodka because obviously that's where most people start. Right. But you were like I felt like the second person that I heard use the term grain to glass, the first person being Gina Carver at J. Carver Distillery.Paul [00:00:54]:Yeah, we were the first distillery in the region. And at that time, I was a little naive. I thought that everybody started with the raw materials and actually made their own stuff. But that is somewhat rare with some disorders.Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share it.Stephanie [00:01:11]:Yeah. And a lot of people will buy product and then make something with the byproduct, not unlike you see in the wine industry. Let's face it, very few people are actually growing their own grapes. They're buying grapes and then making their wine from that. But you guys really started with that grain to glass philosophy. And tell me about that. Like, literally seeing the grains and going, this is what I want to do.Paul [00:01:37]:Well, because of where we live, grain is what's available. You don't have a lot of fruits here or any other type of sugar sources, so you have to start with starches from grain, break them down. Fortunately, here in the Richmond, we're in a rural area, there's a lot of farmers here, so we have access to just about any grain that we want. And we get all our grain for our products is put on fire just on the road.Stephanie [00:02:04]:And did you know those people? And is that like, how did the first germ of an idea of like, hey, let's start making cocktail?Paul [00:02:15]:Well, as far as the farmer goes, I went to the local mills. When you have a farming community, you're going to have a mill. And so I went to the mills and I asked them who's going to have the best crops? And both mills gave me the same mail. And so I was able to convince that farmer to be a supplier. He's not a very large farm, about 500 acres, just a few employees, and that's it. As far as making cocktails, the industry, we started out as pretty much a production facility, and that's really what we are. However, the industry is changing. So small Distilleries really have to make money on site. So a few years ago, we added an event center, restaurant and bar. And now that's half of our business.Stephanie [00:03:05]:It'S not surprising to me because I did an event with you guys, and I've done lots of events at Distilleries, but I felt like you really has a loyal clientele. They were very into what we were doing that day. We did a bloody Mary tasting and also the whole restaurant side of it. You weren't just, like, offering Shakoori plates and had a food truck outside, like a lot of folks, you had, like, a full on restaurant, and the food was good.Paul [00:03:33]:Yeah. Well, I think you know who Scott Davis is, and he's and he's a friend of mine. We've known each other for 30 years, and he runs the kitchen over there, and he has a lot of experience in the Minneapolis area with running kitchens over there.Stephanie [00:03:51]:Yeah, it was clear that this wasn't and I don't mean to say that in a negative light, but for some folks, it's kind of an afterthought, right? They're trying to get you to stay around longer. They're trying to provide more amenities, but it wasn't what they started out to do. And you guys feel like you had an intentional way of going about that. And there aren't a lot of restaurants in that area. You're kind of in the middle of a field next to the liftbridge production facility, too, so I imagine people kind of come from all over.Paul [00:04:25]:We offer something different than a lot of the places in a small town. We have an Italian pizza oven, and we have a chef that has experience in the downtown Minneapolis market. We're not really trying to be your average and I don't mean this in a bad way bar food. We're trying to offer something different. New Richmond is a growing community. It's over 10,000 people now, and there are a lot of people in that region that are looking for something.Stephanie [00:04:57]:I really was impressed with your event schedules. You do a lot of events, but also they look fun and interesting and the kind of have a little twist to it. It seems like events are just a huge part of what you do to because your calendar is just full.Paul [00:05:13]:Yeah, there's a temptation to go with weddings, but weddings are a lot of work, so we wanted something different. Plus, being in a small town, you don't really have a lot of opportunities for, like, a comedy show, for an art show, stuff like that. That's what we're trying we're trying to bring in a variety of events to a small community so they don't have to drive 50 miles to get to.Stephanie [00:05:37]:Yeah, I liked it. Let's talk about so you've got the vodka, then you have a gin, and then you have referent, which is infused with horseradish. I'm assuming that came about because you're a big Bloody Mary guy in Wisconsin.Paul [00:05:56]:Actually, it came about when a couple of Russians came into our building in about 2009. And they have a place in St. Paul, Moscow, on the hill, and Russians like Porsche, so they asked us to make it, so we make it. And the son of the owner over there, he started his own business. And the are the owners of that brand. We don't own the brand.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie [00:06:23]:Oh, so you just produce it?Paul [00:06:25]:We just produce it. It's funny you say because you were here for the Bloody Mary.Stephanie [00:06:32]:I was.Paul [00:06:33]:You said gin, horseradish vodka, and regular vodka. However, 90, least 90% of our production is whiskey.Stephanie [00:06:44]:Yeah. And you have three that you're selling on shelves that I am aware of. You might have some specials, too, or special barrel ages that you're doing.Paul [00:06:55]:We do. The three base ones are bourbon, rye, and our wheat whiskey. And each one of them has different finishes, different types of cast that we finish in. But those are our base whiskeys.Stephanie [00:07:09]:Which do you think is your best seller or know is your best seller? And is it the one that you like?Paul [00:07:16]:It is the one I like. It's bourbon and bourbon. By far, bourbon is the hottest whiskey out there.Stephanie [00:07:24]:Is it because people don't understand about wheat and rye whiskeys?Paul [00:07:28]:Yes. Well, it's some of it. I think the profile bourbon is going to be a little bit sweeter, and I think it's gonna be for the more the the general palate. Where is a rye whiskey? If a bartender or a brewer comes into our facility, they're going to sit down and say, I want a rye. I think it's a little bit spicier. I think of it as like a real strong cup of coffee. It takes a more advanced palate for it.Stephanie [00:08:02]:And then you also are contracted to brew or to make the Gamaliode aquavi.Paul [00:08:10]:Yes.Stephanie [00:08:11]:I love that product. It's very underrated. I think it's so complex and just makes such delicious cocktails. But again, it's a product that a lot of people have to sample it and get familiar with it because dill. Yeah, it's obvious in the Bloody Mary, but there's a lot of savory side cocktails that really can be delicious uses with that.Paul [00:08:36]:Yeah. Bartenders, especially in urban areas, love the Aquavites because they can do so many different things with them. There's a lot of great things out there that the general public just doesn't know a lot about. I try it once, but you have your meat, potatoes, you have vodka, gin, rum, and whiskey. All these other things like lacurs and brandy's and ODA bays. They have their audience, but it's a small audience.Stephanie [00:09:15]:I think that's why people like to go to bars, because I think they don't feel confident buying those products and experimenting with them at home. But the will take a chance on a cocktail at a bar.Paul [00:09:27]:Yes. The Aqua beach, it's kind of a different animal. I mean, if I were to go out to California or New York or any other state, they would be interested in aquaman. That's what they're looking for. They're not looking for vodka, they're not looking for gin. They can get those pretty easily. But that's something unique.Stephanie [00:09:51]:Yeah. And the flavor profile is different. And maybe because of the Scandinavian sort of story. There is a lot of story to it and you can get different variations. I know you guys have a holiday. And then there's the dill. And there's different versions too.Paul [00:10:06]:Yeah, there are. They each have a little bit of a different profile, but they all have that base dill.Stephanie [00:10:17]:I'm going to kind of switch gears just a little bit and ask a question about we're on the verge this weeks. Likely we're going to see the legalization of marijuana in Minnesota. Likely maybe we'll see the bills at the house. With that said, it feels to me like we're seeing a shift in younger people and that they're not drinking as much cocktails and beers and that they are adding this whole THC profile to their repertoire and to their going out, and it's creating a whole different consumer. And I wonder how distilleries will deal with that, because I know the breweries are creating THC products and seltzers. Will that be different for the distillery environment?Paul [00:11:10]:As of right now, we can't combine it with distilled spirits. I think a lot of small breweries might go into seltzers and that they can add it to, but has far as adding it to Baca, that's just not going to happen right now. But that whole movement, it hasn't affected us yet. I know it's affected wineries, it's affected breweries quite a bit. But spirits are still a growing category, the only one that's still growing.Stephanie [00:11:52]:Okay. Because I hope that continues to be the case. And certainly maybe there's room for everybody once we kind of settle out where the dust is going to land. And maybe too, I don't know. Is it time for some consolidation in the spirits industry, potentially?Paul [00:12:09]:Consolidation in the spirits industry? Well, it was an industry that was extremely consolidated when we started up. There were maybe 50 distillers in the whole country. All the growth has happened in the last 15 years, and now there's probably around 25 to 100 to 3000 distilleries. I know what you're saying. Like, breweries kind of got a little saturated. I'm not sure if distilling is there yet.Stephanie [00:12:42]:Okay. Yeah. And it takes such a maturation, too, of the product, right. Because many of where people shine is in the craft. And it takes a while to have a crafted whiskey, obviously, because of the length of time to make it vodka. I think there's craft in vodka, and I bet you think there's craft and vodka, but people underestimate the craft that's involved, right?Paul [00:13:08]:They do. I think you hit it on the head. It takes a long time for whiskey distillers to come out with good product. I would say five to ten years before a distillery really knows what they're doing and really can put out some well aged stuff. It's probably closer to ten because they got to make money and you start releasing stuff a little earlier, five. So we're just getting to the point where you have distilleries around the country, small ones, that started 1015 years ago that are coming, but with products that are capable of competing on a world stage. And so I think you're going to have really interesting and nice whiskeys popping up over the next five to ten years.Stephanie [00:13:56]:Do you think? We'll see the same with rum because it's a category I personally really enjoy, but it's hard to drink local craft rums because they're not great.Paul [00:14:11]:The thing is, it's the way whiskey was maybe seven years ago. A lot of young whiskey out there. You have a lot of young rum out there and servicing materials is a lot trickier and more expensive, too. Yeah, I don't know, at least for a startup distillery, it's a lot harder to jump right into that and sit on it and make it quality right away, where if you're already established and you can add that into your portfolio and sit on and not really rush it, you're probably going to come out. Well, there's another aspect to it. A lot of whiskey producers, a lot of the new ones have a lot of money, so they're able to produce and sit on it or buy, purchase well aged whiskey and put it out there in the market. They have large investors, a lot of cash flow. So you're seeing that in whiskey, you're not seeing that in rum. A lot of the rum producers, they're brand new, small micro distilleries. They don't have a lot of money, they don't need a lot of equipment to ferment it because it's a sugar base.Stephanie [00:15:23]:Right.Paul [00:15:24]:Fermentations are easy. Distillations are easy, but they need cash flow because they're not starting up with a lot of cash. They got to make cocktails with it, they got to sell it. That's why you're seeing so few. A lot of early ones are like super dependent on their cocktail room to make money. And so you want that rum right away to have a diverse cocktail.Stephanie [00:15:44]:Right.Paul [00:15:47]:We wanted to do forever, but just never really committed to it until recently. We are making rum, but you won't see it for a while.Stephanie [00:15:57]:Well, when it's time to see it, let me know, because that means it passed your muster, so I'll be interested in it. And I do think, like Skullvin Distillery, they made this Habanero white rum that stood out right away because it was so different and it is a different product because you can use it in cocktails and we put it in Bloody Marys too. It's different than most rums and for that reason we do buy it. But I'm waiting for the craft to come to that category because I think, like whiskey, you can really have a lot of nuance and there can be a lot of variety.Paul [00:16:32]:Well, it's going to take some time because I'll tell you what, in 2007, I went to a whiskey. I mean, I went to a Distillers conference and the theme of that conference was rum. The next wave. That was 15 years ago.Stephanie [00:16:48]:Okay. All right. I'll keep holding my breath over here.Paul [00:16:52]:There's definitely quite a few distilleries sitting on surround right now in Minnesota and Wisconsin.Stephanie [00:16:59]:Okay. All right. And I know the barrel age gins, obviously, are kind of a way to experiment with some new flavors there. Do you guys do a barrel age gin too?Paul [00:17:08]:We do, but it's not really distributed yet. Okay. There's a lot of things that we work on that we'll work on for a few years before we actually put them out.Stephanie [00:17:19]:Yes. And you are straddling not straddling the line, but you have businesses in both Minnesota and Wisconsin. I know you're not Soothsayers, but do you think that some of these breweries and moving into Wisconsin to increase production has put any fear of God into the Minnesota politicians, or is it just status quo, in your opinion?Paul [00:17:41]:It does. It needs to change. When we were submitting for our permits in Minnesota, the state was very helpful. They really wanted to make the process easy for us. Even. That being said, it was still much more difficult at doing Wisconsin. But their comments to me, they're the only one that's trying to move into Minnesota. Everybody else wants to move out.Stephanie [00:18:12]:Yeah.Paul [00:18:13]:I hope that they do learn something from that, because it is a good state. It is a good market. It should be a little easier. You shouldn't be losing your biggest distilleries.Stephanie [00:18:28]:We shouldn't.Paul [00:18:29]:Yeah. And you shouldn't be losing breweries. You got a significant brewery being built in Huntsville right now, sort of based.Stephanie [00:18:41]:All right. I know that means the answer is people are trying, but not hard enough, and sometimes it just takes some time. Right?Paul [00:18:49]:Yes.Stephanie [00:18:50]:Well, it's been really fun to talk to you guys again. I did an event with you, and I was really impressed with your staff. I thought your facility was great. And the people I talked to that were from the town that came to the event, they were like, such diehard supporters of you. They were sweet.Paul [00:19:06]:Well, we appreciate it, and thank you for stopping by.Stephanie [00:19:09]:Yeah, it was great. All right, have a good day. Thanks for spending time with me. I appreciate it.Paul [00:19:15]:Thank you.Stephanie [00:19:15]:All right, we'll talk soon. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Paul Werni and his son Anton created a grain-to-glass family distillery called 45th Parallel. With a production facility in Wisconsin but a cocktail room in Stillwater, they built their reputation by sourcing the best crops from a local farmers and convincing them to become suppliers. He runs a distillery production facility that has expanded into an event center, restaurant, and bar, representing half of his business. With his expertise in farming and cocktails, Paul has become a respected figure in the industry.Stephanie [00:00:12]:Hello, everybody, and welcome to the podcast. We are here with Paul Werney and Anton Werney, and they are the co-founders of 45th Parallel Spirits and Distillery. And they are located in New Richmond, Wisconsin. And in the meantime, they've opened a cocktail room in Stillwater, Wisconsin, and they make some very delicious products. I think the first product I ever had of yours was the vodka because obviously that's where most people start. Right. But you were like I felt like the second person that I heard use the term grain to glass, the first person being Gina Carver at J. Carver Distillery.Paul [00:00:54]:Yeah, we were the first distillery in the region. And at that time, I was a little naive. I thought that everybody started with the raw materials and actually made their own stuff. But that is somewhat rare with some disorders.Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share it.Stephanie [00:01:11]:Yeah. And a lot of people will buy product and then make something with the byproduct, not unlike you see in the wine industry. Let's face it, very few people are actually growing their own grapes. They're buying grapes and then making their wine from that. But you guys really started with that grain to glass philosophy. And tell me about that. Like, literally seeing the grains and going, this is what I want to do.Paul [00:01:37]:Well, because of where we live, grain is what's available. You don't have a lot of fruits here or any other type of sugar sources, so you have to start with starches from grain, break them down. Fortunately, here in the Richmond, we're in a rural area, there's a lot of farmers here, so we have access to just about any grain that we want. And we get all our grain for our products is put on fire just on the road.Stephanie [00:02:04]:And did you know those people? And is that like, how did the first germ of an idea of like, hey, let's start making cocktail?Paul [00:02:15]:Well, as far as the farmer goes, I went to the local mills. When you have a farming community, you're going to have a mill. And so I went to the mills and I asked them who's going to have the best crops? And both mills gave me the same mail. And so I was able to convince that farmer to be a supplier. He's not a very large farm, about 500 acres, just a few employees, and that's it. As far as making cocktails, the industry, we started out as pretty much a production facility, and that's really what we are. However, the industry is changing. So small Distilleries really have to make money on site. So a few years ago, we added an event center, restaurant and bar. And now that's half of our business.Stephanie [00:03:05]:It'S not surprising to me because I did an event with you guys, and I've done lots of events at Distilleries, but I felt like you really has a loyal clientele. They were very into what we were doing that day. We did a bloody Mary tasting and also the whole restaurant side of it. You weren't just, like, offering Shakoori plates and had a food truck outside, like a lot of folks, you had, like, a full on restaurant, and the food was good.Paul [00:03:33]:Yeah. Well, I think you know who Scott Davis is, and he's and he's a friend of mine. We've known each other for 30 years, and he runs the kitchen over there, and he has a lot of experience in the Minneapolis area with running kitchens over there.Stephanie [00:03:51]:Yeah, it was clear that this wasn't and I don't mean to say that in a negative light, but for some folks, it's kind of an afterthought, right? They're trying to get you to stay around longer. They're trying to provide more amenities, but it wasn't what they started out to do. And you guys feel like you had an intentional way of going about that. And there aren't a lot of restaurants in that area. You're kind of in the middle of a field next to the liftbridge production facility, too, so I imagine people kind of come from all over.Paul [00:04:25]:We offer something different than a lot of the places in a small town. We have an Italian pizza oven, and we have a chef that has experience in the downtown Minneapolis market. We're not really trying to be your average and I don't mean this in a bad way bar food. We're trying to offer something different. New Richmond is a growing community. It's over 10,000 people now, and there are a lot of people in that region that are looking for something.Stephanie [00:04:57]:I really was impressed with your event schedules. You do a lot of events, but also they look fun and interesting and the kind of have a little twist to it. It seems like events are just a huge part of what you do to because your calendar is just full.Paul [00:05:13]:Yeah, there's a temptation to go with weddings, but weddings are a lot of work, so we wanted something different. Plus, being in a small town, you don't really have a lot of opportunities for, like, a comedy show, for an art show, stuff like that. That's what we're trying we're trying to bring in a variety of events to a small community so they don't have to drive 50 miles to get to.Stephanie [00:05:37]:Yeah, I liked it. Let's talk about so you've got the vodka, then you have a gin, and then you have referent, which is infused with horseradish. I'm assuming that came about because you're a big Bloody Mary guy in Wisconsin.Paul [00:05:56]:Actually, it came about when a couple of Russians came into our building in about 2009. And they have a place in St. Paul, Moscow, on the hill, and Russians like Porsche, so they asked us to make it, so we make it. And the son of the owner over there, he started his own business. And the are the owners of that brand. We don't own the brand.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie [00:06:23]:Oh, so you just produce it?Paul [00:06:25]:We just produce it. It's funny you say because you were here for the Bloody Mary.Stephanie [00:06:32]:I was.Paul [00:06:33]:You said gin, horseradish vodka, and regular vodka. However, 90, least 90% of our production is whiskey.Stephanie [00:06:44]:Yeah. And you have three that you're selling on shelves that I am aware of. You might have some specials, too, or special barrel ages that you're doing.Paul [00:06:55]:We do. The three base ones are bourbon, rye, and our wheat whiskey. And each one of them has different finishes, different types of cast that we finish in. But those are our base whiskeys.Stephanie [00:07:09]:Which do you think is your best seller or know is your best seller? And is it the one that you like?Paul [00:07:16]:It is the one I like. It's bourbon and bourbon. By far, bourbon is the hottest whiskey out there.Stephanie [00:07:24]:Is it because people don't understand about wheat and rye whiskeys?Paul [00:07:28]:Yes. Well, it's some of it. I think the profile bourbon is going to be a little bit sweeter, and I think it's gonna be for the more the the general palate. Where is a rye whiskey? If a bartender or a brewer comes into our facility, they're going to sit down and say, I want a rye. I think it's a little bit spicier. I think of it as like a real strong cup of coffee. It takes a more advanced palate for it.Stephanie [00:08:02]:And then you also are contracted to brew or to make the Gamaliode aquavi.Paul [00:08:10]:Yes.Stephanie [00:08:11]:I love that product. It's very underrated. I think it's so complex and just makes such delicious cocktails. But again, it's a product that a lot of people have to sample it and get familiar with it because dill. Yeah, it's obvious in the Bloody Mary, but there's a lot of savory side cocktails that really can be delicious uses with that.Paul [00:08:36]:Yeah. Bartenders, especially in urban areas, love the Aquavites because they can do so many different things with them. There's a lot of great things out there that the general public just doesn't know a lot about. I try it once, but you have your meat, potatoes, you have vodka, gin, rum, and whiskey. All these other things like lacurs and brandy's and ODA bays. They have their audience, but it's a small audience.Stephanie [00:09:15]:I think that's why people like to go to bars, because I think they don't feel confident buying those products and experimenting with them at home. But the will take a chance on a cocktail at a bar.Paul [00:09:27]:Yes. The Aqua beach, it's kind of a different animal. I mean, if I were to go out to California or New York or any other state, they would be interested in aquaman. That's what they're looking for. They're not looking for vodka, they're not looking for gin. They can get those pretty easily. But that's something unique.Stephanie [00:09:51]:Yeah. And the flavor profile is different. And maybe because of the Scandinavian sort of story. There is a lot of story to it and you can get different variations. I know you guys have a holiday. And then there's the dill. And there's different versions too.Paul [00:10:06]:Yeah, there are. They each have a little bit of a different profile, but they all have that base dill.Stephanie [00:10:17]:I'm going to kind of switch gears just a little bit and ask a question about we're on the verge this weeks. Likely we're going to see the legalization of marijuana in Minnesota. Likely maybe we'll see the bills at the house. With that said, it feels to me like we're seeing a shift in younger people and that they're not drinking as much cocktails and beers and that they are adding this whole THC profile to their repertoire and to their going out, and it's creating a whole different consumer. And I wonder how distilleries will deal with that, because I know the breweries are creating THC products and seltzers. Will that be different for the distillery environment?Paul [00:11:10]:As of right now, we can't combine it with distilled spirits. I think a lot of small breweries might go into seltzers and that they can add it to, but has far as adding it to Baca, that's just not going to happen right now. But that whole movement, it hasn't affected us yet. I know it's affected wineries, it's affected breweries quite a bit. But spirits are still a growing category, the only one that's still growing.Stephanie [00:11:52]:Okay. Because I hope that continues to be the case. And certainly maybe there's room for everybody once we kind of settle out where the dust is going to land. And maybe too, I don't know. Is it time for some consolidation in the spirits industry, potentially?Paul [00:12:09]:Consolidation in the spirits industry? Well, it was an industry that was extremely consolidated when we started up. There were maybe 50 distillers in the whole country. All the growth has happened in the last 15 years, and now there's probably around 25 to 100 to 3000 distilleries. I know what you're saying. Like, breweries kind of got a little saturated. I'm not sure if distilling is there yet.Stephanie [00:12:42]:Okay. Yeah. And it takes such a maturation, too, of the product, right. Because many of where people shine is in the craft. And it takes a while to have a crafted whiskey, obviously, because of the length of time to make it vodka. I think there's craft in vodka, and I bet you think there's craft and vodka, but people underestimate the craft that's involved, right?Paul [00:13:08]:They do. I think you hit it on the head. It takes a long time for whiskey distillers to come out with good product. I would say five to ten years before a distillery really knows what they're doing and really can put out some well aged stuff. It's probably closer to ten because they got to make money and you start releasing stuff a little earlier, five. So we're just getting to the point where you have distilleries around the country, small ones, that started 1015 years ago that are coming, but with products that are capable of competing on a world stage. And so I think you're going to have really interesting and nice whiskeys popping up over the next five to ten years.Stephanie [00:13:56]:Do you think? We'll see the same with rum because it's a category I personally really enjoy, but it's hard to drink local craft rums because they're not great.Paul [00:14:11]:The thing is, it's the way whiskey was maybe seven years ago. A lot of young whiskey out there. You have a lot of young rum out there and servicing materials is a lot trickier and more expensive, too. Yeah, I don't know, at least for a startup distillery, it's a lot harder to jump right into that and sit on it and make it quality right away, where if you're already established and you can add that into your portfolio and sit on and not really rush it, you're probably going to come out. Well, there's another aspect to it. A lot of whiskey producers, a lot of the new ones have a lot of money, so they're able to produce and sit on it or buy, purchase well aged whiskey and put it out there in the market. They have large investors, a lot of cash flow. So you're seeing that in whiskey, you're not seeing that in rum. A lot of the rum producers, they're brand new, small micro distilleries. They don't have a lot of money, they don't need a lot of equipment to ferment it because it's a sugar base.Stephanie [00:15:23]:Right.Paul [00:15:24]:Fermentations are easy. Distillations are easy, but they need cash flow because they're not starting up with a lot of cash. They got to make cocktails with it, they got to sell it. That's why you're seeing so few. A lot of early ones are like super dependent on their cocktail room to make money. And so you want that rum right away to have a diverse cocktail.Stephanie [00:15:44]:Right.Paul [00:15:47]:We wanted to do forever, but just never really committed to it until recently. We are making rum, but you won't see it for a while.Stephanie [00:15:57]:Well, when it's time to see it, let me know, because that means it passed your muster, so I'll be interested in it. And I do think, like Skullvin Distillery, they made this Habanero white rum that stood out right away because it was so different and it is a different product because you can use it in cocktails and we put it in Bloody Marys too. It's different than most rums and for that reason we do buy it. But I'm waiting for the craft to come to that category because I think, like whiskey, you can really have a lot of nuance and there can be a lot of variety.Paul [00:16:32]:Well, it's going to take some time because I'll tell you what, in 2007, I went to a whiskey. I mean, I went to a Distillers conference and the theme of that conference was rum. The next wave. That was 15 years ago.Stephanie [00:16:48]:Okay. All right. I'll keep holding my breath over here.Paul [00:16:52]:There's definitely quite a few distilleries sitting on surround right now in Minnesota and Wisconsin.Stephanie [00:16:59]:Okay. All right. And I know the barrel age gins, obviously, are kind of a way to experiment with some new flavors there. Do you guys do a barrel age gin too?Paul [00:17:08]:We do, but it's not really distributed yet. Okay. There's a lot of things that we work on that we'll work on for a few years before we actually put them out.Stephanie [00:17:19]:Yes. And you are straddling not straddling the line, but you have businesses in both Minnesota and Wisconsin. I know you're not Soothsayers, but do you think that some of these breweries and moving into Wisconsin to increase production has put any fear of God into the Minnesota politicians, or is it just status quo, in your opinion?Paul [00:17:41]:It does. It needs to change. When we were submitting for our permits in Minnesota, the state was very helpful. They really wanted to make the process easy for us. Even. That being said, it was still much more difficult at doing Wisconsin. But their comments to me, they're the only one that's trying to move into Minnesota. Everybody else wants to move out.Stephanie [00:18:12]:Yeah.Paul [00:18:13]:I hope that they do learn something from that, because it is a good state. It is a good market. It should be a little easier. You shouldn't be losing your biggest distilleries.Stephanie [00:18:28]:We shouldn't.Paul [00:18:29]:Yeah. And you shouldn't be losing breweries. You got a significant brewery being built in Huntsville right now, sort of based.Stephanie [00:18:41]:All right. I know that means the answer is people are trying, but not hard enough, and sometimes it just takes some time. Right?Paul [00:18:49]:Yes.Stephanie [00:18:50]:Well, it's been really fun to talk to you guys again. I did an event with you, and I was really impressed with your staff. I thought your facility was great. And the people I talked to that were from the town that came to the event, they were like, such diehard supporters of you. They were sweet.Paul [00:19:06]:Well, we appreciate it, and thank you for stopping by.Stephanie [00:19:09]:Yeah, it was great. All right, have a good day. Thanks for spending time with me. I appreciate it.Paul [00:19:15]:Thank you.Stephanie [00:19:15]:All right, we'll talk soon. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

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In this Texas Outlaw Running Talk Show episode, we are with Art Hurtado from Brownsville Texas aka "The Valley". Art recently ran the Zion 100-mile race, placing first overall.  Art is also the winner of the 2022 Habenero Hundred, running a time of 18 hours in the blistering heat of Texas. Listen in on his life and running journey! PATREON (become a member and help keep the show going or become a business sponsor!)https://www.patreon.com/texasoutlawrunningArt's  Social MediaInstagram - https://www.instagram.com/youngmountain_art/Texas Outlaw Running CompanyInstagram/Facebook/Twitter - @TexasOutlawRunningWebsite - www.TexasOutlawRunning.comShow Mention LinksZion Ultras  - https://www.vacationraces.com/ultras/zion/Habenero Hundred - https://www.trailracingovertexas.com/habanero

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In this episode we try two flavors from the brand Herr's! We tried Creamy Ranch & Habanero and Ghost Pepper Potato Chips. We also talked about all things Bachelorette Party, a wild TikTok beverage, and our love for classical music. Join us! Audio version available on Apple podcasts, Stitcher, and Spotify | Instagram @crunchfactorpod | Music by Dark Black | Recorded March 18th, 2023

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