Podcasts about Harmons

Week 15 is upon us as is our fantasy preview show for the weekend slate. Justin Boone joins Matt Harmon to breakdown every fantasy angle of Week 15. The two tackle Boone's 6-pack of questions and Harmons' 3 games of the week. The two then end the show with our wildly entertaining ‘hurry up offense' segment.(1:00) - Matt's solo TNF recap: Falcons 29, Buccaneers 28(25:50) - Justin Boone's 6 pack of fantasy questions for Week 15(1:27:40) - Literally No One's Games of the Week (1:46:20) - Hurry Up Offense  Subscribe to the Yahoo Fantasy Forecast on your favorite podcast app:

We made it to December (against all odds), and the holidays are in full swing. Host Ali Vallarta, producer Ivana Martinez, and newsletter editor Terina Ria bring you a guide on how to make the most of this month, from kimchi popups to strolling down Christmas Street and ways to give back. Plus, it's avalanche season — listen to this episode on why avalanche safety isn't just for skiers.  If you're new here, welcome! We've put together a starter pack for you, with episodes and articles to welcome you to the City Cast Salt Lake community.  For even more tips on how to make the most of December in Salt Lake, check out Hey Salt Lake's take on what to do this month.  City Cast Salt Lake is made possible by our awesome sponsors: Harmons, Red Butte Garden, Oak View Group, and Utah Museum of Fine Arts. We're also powered by our members, who enjoy an ad-free version of the show. Find out more about how to become a member of City Cast Salt Lake. Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: (801) 203-0137 Interested in advertising with City Cast? Check out our options. Reach us at saltlake@citycast.fm.

Week 12 is upon us as is our fantasy preview show for the weekend slate. Justin Boone joins Matt Harmon to breakdown every fantasy angle of Week 12. The two tackle Boone's 6-pack of questions and Harmons' 3 games of the week. The two then end the show with our wildly entertaining ‘hurry up offense' segment.(1:00) - Matt's solo recap of TNF: Texans 23, Bills 19(32:00) - Justin Boone's 6 pack of fantasy questions for Week 12(1:29:30) - Matt Harmon's 3 'literally no one's games of the week' games(1:44:20) - Hurry Up Offense for Week 12 Subscribe to the Yahoo Fantasy Forecast on your favorite podcast app:

Week 11 is upon us as is our fantasy preview show for the weekend slate. Justin Boone joins Matt Harmon to breakdown every fantasy angle of Week 11. The two tackle Boone's 6-pack of questions and Harmons' 3 games of the week. The two then end the show with our wildly entertaining ‘hurry up offense' segment.(1:00) - Matt's solo recap of TNF: Patriots 27, Jets 14(24:30) - Justin Boone's 6 pack of fantasy questions for Week 11(1:32:30) - Matt Harmon's 3 'literally no one's games of the week' games(1:46:40) - Hurry Up Offense for Week 11 Subscribe to the Yahoo Fantasy Forecast on your favorite podcast app:

Week 10 is upon us as is our fantasy preview show for the weekend slate. Justin Boone joins Matt Harmon to breakdown every fantasy angle of Week 10. The two tackle Boone's 6-pack of questions and Harmons' 3 games of the week. The two then end the show with our wildly entertaining ‘hurry up offense' segment.(1:00) - Matt's solo recap of TNF: Broncos 10, Raiders 7(19:30) - Justin Boone's 6 pack of fantasy questions for Week 10(1:25:25) - Matt Harmon's 3 'literally no one's games of the week' games(1:38:30) - Hurry Up Offense for Week 10 Subscribe to the Yahoo Fantasy Forecast on your favorite podcast app:

Week 9 is upon us as is our fantasy preview show for the weekend slate. Justin Boone joins Matt Harmon to breakdown every fantasy angle of Week 9. The two tackle Boone's 6-pack of questions and Harmons' 3 games of the week. The two then end the show with our wildly entertaining ‘hurry up offense' segment.(1:00) - Matt's solo recap of TNF: Ravens 28, Dolphins 6 (16:30) - Justin Boone's 6 pack of fantasy questions for Week 9(1:22:20) - Matt Harmon's 3 'literally no one's games of the week' games(1:32:45) - Hurry Up Offense for Week 9 Subscribe to the Yahoo Fantasy Forecast on your favorite podcast app:

Week 8 is upon us as is our fantasy preview show for the weekend slate. Justin Boone joins Matt Harmon to breakdown every fantasy angle of Week 8. But before Boone joins the show, Harmon recaps the Chargers dismantling of the Vikings on TNF and provides instant fantasy takeaways from the game. Boone then joins the show for his 6-pack of questions and Harmons' 3 games of the week. The two then end the show with our wildly entertaining ‘hurry up offense' segment.(1:00) - Matt's solo recap of TNF: Chargers 37, Vikings 10(25:00) - Justin Boone's 6 pack of fantasy questions for Week 7(1:29:45) - Matt Harmon's 3 'literally no one's games of the week' games(1:40:00) - Hurry Up Offense for Week 7 Subscribe to the Yahoo Fantasy Forecast on your favorite podcast app:

Week 7 is upon us as is our fantasy preview show for the weekend slate. Justin Boone joins Matt Harmon to breakdown every fantasy angle of Week 7. The two tackle Boone's 6-pack of questions and Harmons' 3 games of the week. The two then end the show with our wildly entertaining ‘hurry up offense' segment.(1:00) - Matt's solo recap of TNF: Bengals 33, Steelers 31(21:45) - Justin Boone's 6 pack of fantasy questions for Week 7(1:19:25) - Matt Harmon's 3 'literally no one's games of the week' games(1:36:50) - Hurry Up Offense for Week 7 Subscribe to the Yahoo Fantasy Forecast on your favorite podcast app:

The guys are LIVE breaking down all the big sports stories of the day and celebrating Mike Harmons Birthday!!! See omnystudio.com/listener for privacy information.

Week 6 is upon us as is our fantasy preview show for the weekend slate. But first, Matt Harmon recaps a shocking TNF game that saw the New York Giants demolish the Philadelphia Eagles. Harmon recaps the game and all the fantasy implications from it. Justin Boone then joins Harmon to breakdown every fantasy angle of Week 6. The two tackle Boone's 6-pack of questions and Harmons' 3 games of the week. The two then end the show with our wildly entertaining ‘hurry up offense' segment.(1:00) - Matt's solo recap of TNF: Giants 34, Eagles 17(21:15) - Justin Boone's 6 pack of fantasy questions for Week 6(1:20:10) - Matt Harmon's 3 'literally no one's games of the week' games(1:36:20) - Hurry Up Offense for Week 6 Subscribe to the Yahoo Fantasy Forecast on your favorite podcast app:

Week 5 is upon us as is our fantasy preview show for the weekend slate. To start the show, Matt Harmon recaps a WILD TNF matchup between the San Francisco 49ers and Los Angeles Rams. Justin Boone then joins Harmon to breakdown every fantasy angle of Week 5's weekend games. The two tackle Boone's 6-pack of questions and Harmons' 3 games of the week. The two then end the show with our wildly entertaining ‘hurry up offense' segment. (1:00) - Matt's solo TNF recap: 49ers 26, Rams 23(18:45) - Week 5 Preview show(21:15) - Justin Boone's 6-pack of fantasy questions for Week 5(1:18:30) - Matt Harmon's 3 "literally no one's games of the week"(1:32:15) - Hurry Up Offense for Week 5 Subscribe to the Yahoo Fantasy Forecast on your favorite podcast app:

Week 4 is upon us as is our fantasy preview show for the weekend slate. Before Justin Boone joins Matt Harmon tbreakdown every fantasy angle of Week 4's Sunday and Monday slate, Harmon recaps a wild TNF matchup between the Arizona Cardinals and Seattle Seahawks. The two then tackle Boone's 6-pack of questions and Harmons' 3 games of the week. Harmon and Boone then end the show with our wildly entertaining ‘hurry up offense' segment.(0:45) - Matt's solo recap of TNF: Seahawks 23, Cardinals 20 (25:25) - Justin Boone's 6 pack of fantasy questions for Week 4(1:20:15) - Matt Harmon's 3 'literally no one's games of the week' games (1:36:45) - Hurry Up Offense for Week 4  Subscribe to the Yahoo Fantasy Forecast on your favorite podcast app:

Yo, what's good, packaging people? Adam Peek here, and you know how we roll—we're diving deep into the real talk behind building a brand. On this episode, I had the absolute pleasure of sitting down with Jack McNamara and Yash Banthia, the co-founders of Tru Energy Drinks. These guys aren't just making a great-tasting, better-for-you beverage; they're building a brand with a purpose, and their story is a masterclass in hustle and smart business decisions.From the Dungeon to DrinkTru.comJack and Yash's journey is the kind of scrappy startup story you love to hear. We're talking about a a literal dungeon—the basement of a Jiu-Jitsu gym—and a mindset of relentless improvement. We got into the nitty-gritty of their brand's evolution, from the early days of a crazy-expensive, custom-designed shot bottle that customers didn't even understand, to their current sleek, pre-printed cans. It's a prime example of why you can't be afraid to kill your darlings and embrace change, even if it means moving away from your original, most "creative" idea.The Power of Packaging EvolutionThis is where the real value bombs were dropped. We broke down:* The Cost of Creativity: Why a custom-molded bottle wasn't the right move for them early on, and how tooling costs can crush a new brand's cash flow.* The Sprint to Scale: The massive leap from a small, local co-packer to a national one, and the significant 35% savings they unlocked by switching from shrink sleeves to pre-printed cans. This is a crucial lesson in understanding your supply chain and the economies of scale.* Reading the Room (and the Shelf): How a simple redesign, like moving the brand name to the top and adding a clear flavor stripe, can make all the difference in a competitive retail environment. We talked about consumer behavior and why you've got two seconds to communicate what your product is.Products with a PurposeOne of the coolest things about Tru is their commitment to giving back. I had to call them out for not leading with their charitable contributions—they're just out there doing good because it's the right thing to do. We discussed their partnership with the Trevor Project and how building a brand with a strong mission, even when you're not yet profitable, can be a huge motivator for the team.Big shout-out to Jack and Yash for their time and their transparency. If you're out there building a CPG brand, trying to figure out your packaging, or just need a dose of entrepreneurial inspiration, this episode is for you.Check out Tru's full product line at drinktru.com and grab a can or a powder pack to fuel your next big idea. Don't forget to look for them at stores like Market Basket, Wegmans, and H-E-B.And hey, if you're ever in Salt Lake City, hit up Harmons and tell 'em Adam sent you! And yes, a special shout-out to my parents, Ed and Lydia Peek, and Jack's toddler. Thanks for listening, everyone! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.packagingisawesome.com

Week 3 is upon us as is our fantasy preview show for the weekend slate. Justin Boone joins Matt Harmon to breakdown every fantasy angle of Week 3. The two tackle Boone's 6-pack of questions and Harmons' 3 games of the week. The two then end the show with our wildly entertaining ‘hurry up offense' segment.(1:30) - Matt's solo recap of TNF: Bills 31 - Dolphins 21(14:50) - Fantasy Fallout: Tucker Kraft knee injury(21:40) - Boone's 6 pack of questions for Week 3(21:55) - Are these current WR1s legit or not? (37:10) -  Can the Colts offense keep them up? (44:35) - Buying or selling Lions offense (49:45) - Which backup QB will perform in Week 3? (1:04:20) - Which players are we buying and selling in Week 3? (1:13:15) - Matt Harmon's 'literally no one's games of the week' (1:28:00) - Hurry Up Offense   Subscribe to the Yahoo Fantasy Forecast on your favorite podcast app:

Week 2 is upon us as is our fantasy preview show for the weekend slate. Justin Boone joins Matt Harmon to breakdown every fantasy angle of Week 2. The two tackle Boone's 6-pack of questions and Harmons' 3 games of the week. The two then end the show with our wildly entertaining ‘hurry up offense' segment.(0:50) - TNF nightcap: Matt Harmon solo recaps Packers 28 - Commanders 17(21:50) - Justin Boone's 6 pack of questions for Week 2(22:15) - Which J.J. McCarthy will we see next? (31:40) - What will Ben Johnson do against Detroit? (41:30) - Worry level for Chiefs offense? (49:30) - Is the Jets offense for real? (57:30) - Is it DK Metcalf's turn for a revenge game? (1:02:50) - Who is coming to save the Texans' offense? (1:11:15) - Matt's 3 'Literally no one's games of the week' games(1:31:00) - Hurry Up Offense for Week 2   Subscribe to the Yahoo Fantasy Forecast on your favorite podcast app:

With Labor Day behind us, we are on our way to fall. Host Ali Vallarta, producer Ivana Martinez and Hey Salt Lake editor Terina Ria made you a guide to making the most of September in Salt Lake, from witnessing a global wildlife phenomenon, to picking up free birth control, and perfect tomatoes. If you can't make it to the ICE awareness training, check out our guide on what to do if you see ICE in SLC. If you're new here, welcome! We've put together a starter pack for you, with episodes and articles to welcome you to the City Cast Salt Lake community.  For even more tips on how to make the most of September in Salt Lake, check out Hey Salt Lake's take on what to do this month.  City Cast Salt Lake is made possible by our sponsors, Canyon View Credit Union, Utah State Fair, Harmons, Venture Out, Nature and Human Health, Cozy Earth, and Live Crude. We're also powered by our members, who enjoy an ad-free version of the show. Find out more about how to become a member of City Cast Salt Lake. Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: (801) 203-0137 Interested in advertising with City Cast? Check out our options. Reach us at saltlake@citycast.fm.

Welcome back to Beats Vines & Life! In this special bonus episode, host MJ Towler sits down with Justin and Beth Harmon, the dynamic husband-and-wife duo behind Argot Wines out of Sonoma. This lively conversation delves into the couple's unique journey in the wine industry—from their serendipitous first meeting while sorting Sauvignon Blanc at a custom crush facility to building a celebrated winemaking brand together. MJ shares his admiration for their critically acclaimed Bastard Tongue Pinot Noir, while the Harmons dish out behind-the-scenes stories on vintage challenges, their hands-on approach to blending, and why community always comes first at Argot.Whether you're a wine lover, a fan of creative partnerships, or just here for good vibes, tune in as they unpack what makes a California cult wine, the hustle behind expanding their Sauvignon Blanc program, and how their “Friday night seven days a week” lifestyle delivers some of the best pours in Sonoma. This is an episode full of laughs, honest insights, and a few porch-pounding recommendations you won't want to miss. So pour yourself a glass, settle in, and join us for a taste of passion, craftsmanship, and life's unforgettable moments.For more information about Argot Wines click the link!!Follow Argot Wines on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeThank you to our sponsor, The Best Shake Ever. Fuel Your Body, Elevate Your Life with Shakeology! Looking for a delicious, nutrient-packed shake that supports your health and wellness goals? Shakeology is your all-in-one superfood solution! Packed with premium proteins, fiber, probiotics, antioxidants, and essential vitamins.For more information, go to The Best Shake Ever____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlife Hosted on Acast. See acast.com/privacy for more information.

Whether you think it's winter or spring (controversial), March will keep you busy in Salt Lake City! Host Ali Vallarta, newsletter editor Terina Ria, and producer Ivana Martinez bring you a guide to making the most of it, from discounted spa treatments to mini dog racing and spotting bison. And if you're excited about Antelope Island, you'll love our journey to every park in Salt Lake County. If you're new here, welcome! We've put together a starter pack for you, with episodes and articles to welcome you to the City Cast Salt Lake community.  For even more tips on how to make the most of March in Salt Lake, check out Hey Salt Lake's take on what to do this month.  City Cast Salt Lake is made possible by our awesome sponsors:The Shop, Salt Lake Brewing, Harmons, and Treefort Music Fest . We're also powered by members, who enjoy an ad-free version of the show. Find out more about how to become a member of City Cast Salt Lake. Interested in advertising with City Cast? Check out our options. Reach us at saltlake@citycast.fm. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to “STEP into God's Mission,” a weekly devotional designed to help families explore God's heart for the world! In this episode, we will explore Acts 1:8 to help us learn where God wants his kingdom to be spread! Listeners are encouraged to discuss a destination they would like to visit one day. Families are invited to pray for Won by One to Jamaica, a ministry in Harmons, Jamaica that empowers people through medical initiatives, economic and leadership development, education, and discipleship. Episode Scripture:“But you will receive power when the Holy Spirit comes on you; and you will be my witnesses in Jerusalem, and in all Judea and Samaria, and to the ends of the earth.” -Acts 1:8 (NIV)

To conclude our 'Data & trends that will define 2024 season' we do a deep dive on rookie WR production through the years. Scott Pianowski joins Matt Harmon to look at historical data of rookies over the past ten seasons to see how rookie WRs are becoming more and more fantasy viable from the get-go. The two in the second half of the show attempt to identify which rookie WR you can trust in this class to bring you instant fantasy success this season.(2:15) - Data & trends series: Tracking the explosion of WR rookie production(7:25) - The 2014 WR rookie class changed everything(10:50) - Designed touches are getting rookie WRs involved early.... but is that a good or bad sign long term?(22:00) - WR rookie production over past decade based on draft capital spent(25:48) - Puka Nacua, Tyreek Hill, Amon Ra St. Brown have these three traits in common as late round WR gems(37:00) - Marvin Harrison Jr.: Green light to draft but is his ADP too rich?(42:55) - Malik Nabers: Yellow light to draft because Daniel Jones is his QB(48:30) - Xavier Worthy: Yellow light with crowded WR room in KC(53:50) - Rome Odunze: Yellow light with so many new parts in Chicago(59:30) - Ladd McConkey: Yellow light with Chargers likely being heavy run team(1:01:15) - Keon Coleman: Yellow light with patience being required(1:03:15) - Brian Thomas Jr.:Yellow light with upside to be a green light(1:04:50) - Xavier Legette: Red light but Canales can make him a yellow light(1:06:10) - Ricky Pearsall: Red light this year, green light next year(1:07:00) - Making sense of Patriots Rookie WRs(1:10:00) - Harmons shares his favorite deep sleeper rookie WRSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Of course we have to do winners and losers for the first week of NFL free agency. No better co-host than Dalton Del Don to join Matt Harmon on this traditional endeavor. Del Don and Harmon identify which teams, players and fantasy ecosystems improved the most this week and which took a step back.Note: This was recorded prior to Keenan Allen and Marquise Brown news, follow @MattHarmon_BYB for full reaction to the latest free agency news. 1:05 - Titans steal away Calvin Ridley from Jacksonville8:55 - Carolina finally has a real WR in Diontae Johnson16:05 - Does Ridder-Rondale Moore trade mean Arizona is targeting Marvin Harrison Jr?17:55 - Is Sam Howell really going to compete with Geno Smith in Seattle?20:30 - Joe Flacco is a perfect backup signing in Indy22:15 - Harmon reacts in real time to Bills signing Curtis Samuel24:45 - Free Agency Winners and Losers25:20 - Winner: Atlanta Falcons28:20 - Loser: Minnesota Vikings31:37 - Winner: Kyren Williams33:45 - Loser: Las Vegas Raiders37:15 - Loser: Justin Fields39:25 - Winner: Joe Mixon and Fantasy hipsters who like Bengals other RBs42:30 - Winners: Josh Jacobs + Derrick Henry49:28 - Loser: Trevor Lawrence52:20 - Loser: Tyjae Spears + Tony Pollard53:15 - Harmons sneaky winner54:20 - Del Don's sneaky loser57:40 - Matt's biggest loser: New York GiantsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Vidcast:  https://www.instagram.com/p/C3uHRX6LwPO/ The Food and Drug Administration and the Rico Brand company are recalling Rico Ready-To-Eat Cheese and Chicken Enchiladas as they contain the previously-recalled Rizo-Lopez listeria-contaminated Queso Fresco cheese.  Affected are lot #s 0234, 0264, 0304, and 0334. These enchiladas were sold in northern Utah supermarkets including Smith's,, Harmons's, Macey's The Store, and Fresh Markets. Return these products to the place of purchase for a refund.  For more information, call Rico Brand at 1-801-433-9923 or email them at jorge@ricobrand.com. (The computer recorded this story as Dr. Smith has laryngitis.) https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/rico-brand-recalls-enchilada-trays-due-possible-listeria-monocytogenes-contamination #ricobrand #enchiladas #cheese #listeria #infection #recall

Your ears will adjust. Thank you Pete for all your hard work and for joining us for a great conversation about family, injuries, developing, and getting satisfaction out of life! Pete making the first ascent of Mask of God V13 in Joe's Valleyhttps://vimeo.com/194264092Pete nabbing the FA of Show Your Scars V14 in Ogden, Utahhttps://vimeo.com/205825693

Go learn more about Alex and Baozza at www.baozza.comSustainable Packaging Podcast w/ Cory ConnorsPackaging Unbox'd with Evelio MattosBeyond the Shelf with Laura FotiSpecright and Packaging InfoMeyers Sustainable Packaging Guide eBookBuy Packaging Peeks Kids bookSponsor information!If you listened to the podcast and wanted to connect with Specright to rid the world of waste. Let's go! www.specright.com/pkg. Prepare your company for the world of EPR laws and be the sustainability hero! Make sure you check them out and join them on their mission to have a world where people are free to make amazing things!Want to buy labels or folding cartons from Meyers? Let's connect up!Show notes made by Deciphr.ai…apologies for any errors!About The Guest(s): Alex Cree is the co-founder of Baozza, a company that specializes in creating unique and delicious bao buns filled with pizza toppings. With a background in finance and a passion for food, Alex and his partner started Baozza in China and have since expanded to the United States. They have successfully raised funding, secured partnerships with major retailers, and are continuously growing their brand.Summary: Alex Cree, co-founder of Baozza, shares the story behind their unique product and the journey of bringing it to market. Baozza is a fusion of Chinese bao buns and pizza, creating a delicious and innovative snack. Alex discusses how the idea for Baozza came about, their initial plans for the Chinese market, and the challenges they faced in sourcing packaging and manufacturing. He also shares their experience of securing funding from Mark Cuban and the impact of the COVID-19 pandemic on their business. Despite the setbacks, Baozza has found success in the US market and continues to expand its retail presence.Key Takeaways:* Baozza is a fusion of Chinese bao buns and pizza, creating a unique and delicious snack.* The idea for Baozza came about when Alex scraped pizza toppings into a Chinese steamed bun and loved the combination of flavors and textures.* Baozza started as a small pop-up concept in China and eventually expanded to a fully branded flagship store.* The packaging for Baozza was a challenge, as they had to find a way to package the buns in a microwave-safe and steamable format.* Baozza secured funding from Mark Cuban and used the investment to further develop their product and expand their retail presence.* The COVID-19 pandemic had a significant impact on Baozza's business, but they were able to pivot to online sales and focus on their CPG line.Quotes:* "Pizza, baozhi. You could call it a baozza, right?" - Alex Cree* "We wanted to be a little bit like an Auntie Anne's or a Cinnabon." - Alex Cree* "Most bao in China is kind of extreme commodity, right? It's extremely inexpensive." - Alex Cree* "We realized if this concept was going to take off, we were going to need a cold chain." - Alex Cree* "We were never going to import food from China. That was a non-starter." - Alex Cree* "The packaging is really the direction of this packaging has been really instrumental to then how we've sourced it and how we've gone about it." - Alex CreeTimestamp Summary 0:00:02 Introduction and how they met on Twitter 0:02:01 Alex Cree's background and the inspiration for Baoza 0:07:11 The concept of Baoza and the fusion of pizza and bao 0:08:30 The challenges of introducing pizza by the slice in China 0:10:48 The early stages of Baoza, including pop-ups and ghost kitchens 0:12:10 Mark Cuban's involvement in Baoza and how they connected [0:13:26] Mark Cuban's associate visits the Ghost Kitchen in Beijing. [0:14:27] The need for a cold chain and factory-made buns. [0:15:45] Mark Cuban's associate learns about the CPG line. [0:16:18] Mark Cuban invests in Bowser. [0:17:20] Opening of the flagship store in Shanghai and franchising. [0:18:15] COVID-19 impacts the retail business. [0:19:38] Focus shifts to online sales and CPG line. [0:20:56] Expansion to the US market. [0:21:26] Challenges in the Chinese market. [0:23:12] Packaging considerations and finding suppliers in the US. [0:26:25] Introduction to the packaging of Bowser's microwaveable bags [0:27:06] Inability to duplicate the packaging process in the US [0:28:16] Plan to import packaging from China disrupted by COVID-19 [0:28:45] Higher cost of packaging in California due to COVID-19 [0:30:02] Transition from hand-sealed bags to flow wrap packaging [0:30:39] Difficulty in sourcing packaging technology during the pandemic [0:31:44] Use of non-hermetically sealed packaging during the pandemic [0:34:03] Challenges of aligning packaging with copacker equipment [0:35:36] Where to buy Bowser products [0:36:27] Contact information for Alex at BowserKeywords:People of Packaging podcast, Alex Cree, Baozza, peanut butter in a pretzel, Twitter, LinkedIn, TikTok, co-founder, Beijing, China, finance, Mexican restaurants, QMex Bar and Grill, pizza, baozhi, fast casual, quick serve retail, retail experience, pizza fusion, pizza by the slice, ghost kitchen, Hu Tongs, franchisee, Mark Cuban, CPG line, frozen two packs, frozen four packs, Sprouts, Harmons, packaging, carton, hermetic sealing, copacking, SBS board, flow wrap, microperf, Taiwan, COVID-19, North American source, packing lines, store locator, Kroger, Target, Whole Foods, independent chains, unboxing video, steaming, review Get full access to Packaging Is Awesome with Adam Peek at www.packagingisawesome.com/subscribe

Ashley and Archie Harmon are the owners of the  Chillax Tap and Co in St. Peter's. The couple has built both a family and a business here in St. Louis. Both partners took the leap of faith from their past careers to curate a community through the experience of craft beer. They have developed a family oriented space to enjoy a relaxing day tasting a wide selection of available craft beers. Today's episode brings words of wisdom from a pair of dedicated, passionate, and authentic entrepreneurs. Chillax owners not only focus on bringing an elevated beer experience to customers, but they invest in community as well. If you're looking for a new place to chillax, visit the St. Peter's location, and we guarantee the Harmons will take care of you. Support the show

Take a wild guess what the number 1 New Year's resolution is each year? Yep - health and wellness. Makes sense why suddenly gyms are full and diet plan ads fill the commercial slots. If you're like me though, you struggle in knowing how to best accomplish your health and wellness goals. Do we eat more eggs or more meat? Eat less carbs or sugar? Take multi-vitamins? Well, today on Holly's Highlights podcast (Episode 4, Season 1) we are going to kick off this New Year interviewing Melanie Taylor, dietician with Harmons grocery stores. She'll help us:- navigate all this guess work so we can best reach our health and wellness goals- better understand nutrition and what that looks like while shopping at the grocery store or cooking a meal at home - even eating out- determine healthy fats- with suggestions of what snacks to keep on hand- stay hydrated- label read- with pre and post workout suggestions- meal plan- with our portion sizes- with even more!So, start taking the guesswork out of your health and wellness goals and hear what Melanie has to teach us. Here's to your New Year's goals - setting them, overcoming their challenges, and reaching the success of goal accomplishment.Connect with Melanie and her team at dietician@harmonsgrocery.com or at www.harmonsgrocery.com.This episode brought to you by: PostNetPostNet in Draper Crossing138 E 12300 S , Unit CDraper, Utah 84020801.495.9270website: locations.postnet.com/ut/draperemail: ut113@postnet.comMention Holly sent you and receive 10% off your first print order, now through February 28, 2023. Related episodes: Season 2 Episode 1 - 7 steps to Goal setting in the New YearSeason 2 Episode 8 - Losing those Covid PoundsSeason 3 Episode 7 - 4 areas for balancing our health and wellnessSeason 3 Episode 14 - Meal Prepping Made EasySupport the showVisit www.hollycurby.com for more information

Jamie McConnell is the head coach at the Claude Harmon academy in Dubai. He shares with us his wonderful story of how he got to Dubai, funny stories hanging out with Butch and lots of great tips for you the listener to improve your course management, stats and practice

On today's Local News Hour, host Leslie Thatcher's guests are: (12:25) Snyderville Basin Planning Commission Chairman John Kucera recapping last night's discussionof the Harmons application, (23:02) Author Paul Andersen and documentary filmmaker Conor Hagen discuss their book and film that explains the vital role of community activism in charting communities' futures, and (37:23) DWR Law Enforcement Captain Chad Bettridge discusses a new drone program and offers a poaching update as the general hunt begins Oct. 22.

Though a Texas native, Diana Brier is no stranger to living and working all over the country. Through her education and incredible work experiences, Brier has become a well-respected cheese professional and one of only 45 people in the U.S. to hold a Certified Cheese Sensory Evaluator certificate from the American Cheese Society(ACS).Prior to working in the cheese industry, Brier found herself constantly questioning what type of career to pursue. She chose an eclectic education, studying everything from Musical Theater to Business Management, yet nothing ever felt quite right.Post-college, Brier worked as a Financial Analyst in Salt Lake City, Utah when she flatlined after open heart surgery. The health scare gave her a new perspective on life, andfrom that moment on, she was only going to do what fueled her soul. On a missionto figure out what exactly that was, she applied for a job with Whole Foods, where the opportunity to work in cheese was presented. She accepted the position in May 2014, becoming Whole Foods' Perishable Buyer and Cheesemonger. Without a background or education in cheese, Whole Foods put Brier in a Cheese 101 course, and it was there that she discovered that cheese made her more than just happy. Cheese had found her –it was the perfect balance of right-brain creativity and left-brain methodology that Diana had been searching for her whole adult life. After leaving Whole Foods in August of 2015, Brier worked with Harmons in Draper, Utah as their Lead Cheesemonger, working with over 150 cheeses. She moved on to Park City, Utah in November of 2015 as the Assistant Cheesemaker with Deer Valley Resort for two ski seasons and specialized in making soft-ripened cheeses. In May of 2017, Brier became the Production Supervisor for Rogue Creamery in Central Point, Oregon, one of the most well-respected creameries in the U.S. There, she supervised and coached a team of more than a dozen cheesemakers as they crafted and aged the beautiful cheeses for which Rogue Creamery is famous. In March of 2019, Brier decided that she wanted to call Las Vegas her forever home and joined MGP Food as a Cheese Consultant and Educator, leading multiple programs and consulting with chefs all over The Valley.In Julyof 2020, Brier became the Owner and Director of Cheese ofValley Cheese & Wine, Las Vegas' longest running cheese and wine store. As Director, Brier works to elevate each customer's experience through her expertise and introduce new and unique programs that allow people to taste and learn about cheeses from around the world in a fun, approachable way.While navigating taking over the shop amid a pandemic, Brier also earned her ACS Certified Cheese Professional title, making her knowledge and palate even rarer. She is also on a journey to becoming wine certified, having just completed the WSET Level 1. Brier loves her adopted home of Las Vegas. When she is not working, she enjoys working out, exploring the outdoors, lounging by the pool, and spending time with her amazing group of friends. She shares her homeand lifewithher partner,twin Lynx Point Siamese cats, Nuage and L'ange -named after triple creme bries-and dog Koa.https://www.valleycheeseandwine.com/Follow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuitewww.swirlsuite.com Sarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_Noire

Though a Texas native, Diana Brier is no stranger to living and working all over the country. Through her education and incredible work experiences, Brier has become a well-respected cheese professional and one of only 45 people in the U.S. to hold a Certified Cheese Sensory Evaluator certificate from the American Cheese Society(ACS).Prior to working in the cheese industry, Brier found herself constantly questioning what type of career to pursue. She chose an eclectic education, studying everything from Musical Theater to Business Management, yet nothing ever felt quite right.Post-college, Brier worked as a Financial Analyst in Salt Lake City, Utah when she flatlined after open heart surgery. The health scare gave her a new perspective on life, andfrom that moment on, she was only going to do what fueled her soul. On a missionto figure out what exactly that was, she applied for a job with Whole Foods, where the opportunity to work in cheese was presented. She accepted the position in May 2014, becoming Whole Foods Perishable Buyer and Cheesemonger. Without a background or education in cheese, Whole Foods put Brier in a Cheese 101 course, and it was there that she discovered that cheese made her more than just happy. Cheese had found her it was the perfect balance of right-brain creativity and left-brain methodology that Diana had been searching for her whole adult life. After leaving Whole Foods in August of 2015, Brier worked with Harmons in Draper, Utah as their Lead Cheesemonger, working with over 150 cheeses. She moved on to Park City, Utah in November of 2015 as the Assistant Cheesemaker with Deer Valley Resort for two ski seasons and specialized in making soft-ripened cheeses. In May of 2017, Brier became the Production Supervisor for Rogue Creamery in Central Point, Oregon, one of the most well-respected creameries in the U.S. There, she supervised and coached a team of more than a dozen cheesemakers as they crafted and aged the beautiful cheeses for which Rogue Creamery is famous. In March of 2019, Brier decided that she wanted to call Las Vegas her forever home and joined MGP Food as a Cheese Consultant and Educator, leading multiple programs and consulting with chefs all over The Valley.In Julyof 2020, Brier became the Owner and Director of Cheese ofValley Cheese & Wine, Las Vegas longest running cheese and wine store. As Director, Brier works to elevate each customers experience through her expertise and introduce new and unique programs that allow people to taste and learn about cheeses from around the world in a fun, approachable way.While navigating taking over the shop amid a pandemic, Brier also earned her ACS Certified Cheese Professional title, making her knowledge and palate even rarer. She is also on a journey to becoming wine certified, having just completed the WSET Level 1. Brier loves her adopted home of Las Vegas. When she is not working, she enjoys working out, exploring the outdoors, lounging by the pool, and spending time with her amazing group of friends. She shares her homeand lifewithher partner,twin Lynx Point Siamese cats, Nuage and Lange -named after triple creme bries-and dog Koa.https://www.valleycheeseandwine.com/Follow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuitewww.swirlsuite.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_Noire

Angel Studios co-founders Neal and Jeffrey Harmon had a vision to transform faith and family-friendly entertainment. But after the brothers launched VidAngel, a service that allows families to skip over violence, bad language, and other unpalatable elements, they found themselves in the crosshairs of Disney. Amid a legal battle with the entertainment giant — a contemporary David and Goliath story — the Harmons came up with an incredible plan that birthed "The Chosen," a series about Jesus and his followers. Listen to the Harmons tell their against-all-odds story.FOLLOW BILLY:- Follow Billy on Twitter- Follow Billy on Instagram- Follow Billy on Facebook

Substance Use disorder by adults is one of the leading reasons why children are removed from their homes and put into state custody. In Utah, substance use is a contributing factor in more than 60% of the cases where children are removed from their homes - much higher than the national average. The good news is that research indicates recovery from substance use disorder is achievable and common. So, it's important to understand the journey that the parents of children in foster care are going through. On this episode, you will meet a man who shares his recovery experience with an innovative program at a Midvale bakery that supports people like him. About Flourish Bakery Flourish Bakery was established in 2017 with a mission to build better people through the opportunity to begin again. Flourish's internship is offered to those recovering from addiction with a history of incarceration. It's 12 months long and is designed to foster hope, healing, and accountability while simultaneously teaching the art and skills of professional baking. Interns are paid $14/hour and complete approximately 32 to 40 hours per week working and learning in the Bakery. Interns also participate in externships at companies like Harmons, where one of our former interns is now an artisan baker. Interns also participate in programs to promote wellness and long-term recovery, including morning group reflection, weekly writing groups, a daily communal meal, financial counseling services, mental health counseling, and a membership to a gym founded on recovery principles. Flourish is the only “Second Chance” long-term recovery, workforce development reentry program in Utah. How to Connect with Flourish Visit our website, flourishslc.org The bakery is located at 752 W. Center St in Midvale and is open Wednesday-Saturday, 8am-4pm. You can also shop online at Flourishslc.org and pick up your orders. We love having volunteers join us in the kitchen. Please visit Flourishslc.org/apply to complete a volunteer application Want to learn more about becoming a Foster Parent? 

With the Thanksgiving holiday coming up, most people take time to reflect on all the good things they have. Giving back comes naturally at this time of year, and one of the best ways to help others is to donate time, goods, or money to our local Utah Food Bank. Today's episode of the Taste of Harmons Podcast, Bob Harmon and Ginette Bott, president and CEO of the Utah Food Bank, join our host Brandon Young to discuss the importance of supporting the food bank not just at this time of year, but all year round. Tune in to the podcast to learn about the special relationship we have with the Utah Food Bank, and more about how you can help.  And remember you can donate to our Give a Gobble fundraiser when you shop at any Harmons and through eShop. Help us provide Thanksgiving meals to Utahns in need.  For more information please visit https://www.harmonsgrocery.com Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

Pistachios are one of the world's healthiest and tastiest nuts. The trees they grow on are native to the desert, so they only grow a few places in the world, most commonly in the Middle East, California, and Hurricane, Utah. Wait, what? Hurricane, Utah? Bryce Thornberg, an engineer by trade, discovered the climate and growing conditions in Hurricane, located in Southern Utah, were a lot like Iran and Turkey. So, twenty or so years ago he planted some trees, and the rest is Red Rock Pistachios history. Bryce and his daughter, Halley Bonfanti, join our host Brandon Young for the latest episode of the Taste of Harmons Podcast. You will want to hear about the fascinating journey Bryce and family have taken as they supply Utah with the tasty—and very addictive—treats. Bryce Thornberg Along with running the family-owned pistachio orchard, Bryce Thornberg is the co-founder, president and CEO of dB Systems. Bryce has his bachelor of science and master's degree in engineering. In 1991, he founded dB Systems Inc. with his father, Dean Thornberg. With decades of experience in RF design engineering, project management, production testing, and engineering management, Bryce has been integral to the growth and success of both companies. Halley Bonfanti Halley Thornberg-Bonfanti is the manager of Red Rock Orchards and is also the vice president and CFO of another family-owned business, dB Systems. Halley loves to put her education and experience to good use by driving innovation, growth, and success. She thrives when creating new processes to increase efficiency and productivity. Striving to take the company to the next level while ensuring they have a great team and benefits has been a difficult but fulfilling challenge. For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

There are few things as good as a mouthwatering caramel, especially when they are made with love by a dedicated candy maker, and that describes Rowena Montoya perfectly.  Rowena is the Utah-based owner of JulieAnn Caramels, which can be found in all of our stores, and is one of our favorites (admittedly, we have quite a few). On the latest edition of Taste of Harmons, Rowena joins Brandon Young and Chef Lesli to discuss her story, trials, and ultimately her successes.  You'll want to tune in to hear her inspiring story, and you'll be glad you did when you hear about the special promotion we are offering on JulieAnn Caramels.  When you visit her site you really CAN join the caramel club.  Rowena Montoya's caramel story began many years ago, with two very loving aunts who took her into their home and hearts, following the untimely death of her mother.  Among the gifts they shared, was a very remarkable caramel recipe, which has evolved into something extraordinary.  She started her business in 2012, naming it JulieAnn Caramels after her two aunts. Her days are packed full as she works to grow her business and the women she employs. You can learn all about (and special order) JulieAnn Caramels by visiting: https://julieanncaramels.com For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

When her husband was diagnosed with celiac disease, Pamela Schulte went on a mission to make the sweets and treats he still craved but couldn't eat. She spent hours and hours refining recipes to take the “tasteless” out of gluten-free baking, and her husband was happy when she came up with some cookies, muffins, and cupcakes that were moist, delicious, and completely free of gluten.  Her quest became her passion, and Lucky Spoon Bakery was born. Pam joins our hosts in the latest episode of The Taste of Harmons Podcast, to talk about her experiences developing delicious treats that everyone can enjoy, not just those who are gluten-intolerant. You'll want to tune in to hear her trips and tricks to gluten-free baking, and more.  Pamela Schulte is proud that her business, Lucky Spoon Bakery, is changing the way people think about gluten-free food. Instead of gluten-free being code for taste-free, she spent hours refining recipes to make it good…really good. Always a baker at heart, Pam found her niche when her husband became gluten-intolerant. She set out to reinvent the concept, and to serve up foods “every bit as tasty as their fully glutenized counterparts.” Now she is on a mission to share her gluten-free treats—including cookies, cupcakes, muffins, brownies, and cakes—with the world, making Lucky Spoon Bakery synonymous with moist, fresh, and delicious baked goods. Find out more about Lucky Spoon by visiting their website at https://luckyspoon.com For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

0901 Utah & Harmons First To Accept Drivers License Vaccine Passport by Kate Dalley

Cathy Tshilombo-Lokemba says the heat in her intensely spicy pili pili sauce “talks to you.” We believe this is true, and it has quite a story to tell. In the latest episode of the Taste of Harmons Podcast, she shares the story of how her family history—and the history of her people in the Congo—shaped the flavor of the family recipe that makes up Mama Africa's Pili Pili sauce. Pili pili is a popular condiment in the Congo and Ivory Coast regions of Africa. “Pili” means pepper and, legend has it, the sauce is so spicy you have to say pepper twice. Hot peppers, onions and garlic give this sauce deep and flavorful combination that packs extreme heat. Mama Africa is one of this year's 2021 Local Development Grant winners, and we're excited to see what they will do to expand their local roots. Join Harmons in our exploration of what's new and trending in food, the stories behind local products, traditions of cuisine, and so much more as we interview a team of food experts. You can find Mama Africa's Pili Pili Sauce at https://mamaafricahotsauce.squarespace.com It's unlike any hot sauce you've tasted: deep, flavorful—and spicy! Using her secret family recipe, Mama Africa cooks small batches using simple, organic ingredients. Mama Africa's pili pili sauce is the perfect addition to your kitchen, and a great gift for that hot sauce lover in your life. What is Pili Pili Sauce? Pili pili is a popular condiment in the Congo and Ivory Coast regions of Africa. “Pili” means pepper and, legend has it, the sauce is so spicy you have to say pepper twice. Hot peppers, onions and garlic give this sauce deep and flavorful combination that packs extreme heat. For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/ Be sure to check out HarmonsGrocery.com for all the latest delicious recipes at https://www.harmonsgrocery.com/recipes/

Our hosts Chef Lesli Sommerdorf and Brandon Young are joined by Chris Smith and Ashley Quadros. Chris is the director of meat and seafood for Harmons, and Ashley is one of our amazing dietitians, and together they are sharing some really important and relevant information about sustainable seafood. August 10-16, 2021, is wild salmon week at Harmons, and it's a great time to get savings on the freshest wild salmon. Chris and Ashley share their knowledge of how we get the tasty king, sockeye, and soho salmon, along with a lot of other seafood and fish that make healthy eating a tasty breeze. Beyond wild salmon week, eating seafood sustainability is important, and our guests explain why. In case you are wondering how to cook up your salmon, dietitian Ashley offers some great tips here: https://www.harmonsgrocery.com/2021/08/05/why-does-wild-salmon-cook-faster/ We have multiple recipes that you can try while taking advantage of the salmon savings by going to: https://www.harmonsgrocery.com/?s=salmon&submit=Search For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/   This is the time we celebrate the harvest of these famous, delicious fish. As an avid lover of seafood, I wanted to team up with Harmons Chef Callyn to help you break down the keys to successful fish cookery.  If right now you're thinking, “I don't like salmon” – chances are you haven't cooked it correctly. Preparing fish proves to be tricky for many. The main issue is that fish is an extremely fast-cooking protein. Actual cooking times vary, but a thin filet may take just a few minutes while a thicker piece could take around 7 minutes. No one likes overcooked fish, and I suspect that is one of the reasons so many Utahns say they don't like fish.   Have no fear! We're here to help.  If you overcook farmed salmon, the higher fat content protects the protein and keeps the texture and flavor acceptable. Not that we recommend overcooking farmed salmon, just know it is more forgiving. However, if you overcook wild salmon, you will end with dry fish lacking texture and flavor.  When reviewing a recipe, unless it specifically calls for wild salmon, assume the recipe was written for farmed salmon as it is the most widely available type. If you substitute wild salmon in a regular salmon recipe, be sure to reduce the cooking time. For example, if the recipe calls to check doneness at 10 minutes, you should start checking at 5 minutes.  Use a thermometer. This is the easiest way. The internal temperature should reach 145°F. This usually means pulling the fish off the heat source once it hits 130-135°F as carry-over heat will continue to cook the fish. If you leave it on the heat source to 145°, your fish may overcook. Inspect the color. The flesh should be opaque, not translucent and shiny like when it was raw. The middle, or thickest part of the fish should be ever so slightly translucent.   Do the flake test. Gently press the cooked fish with a clean thumb. The fish should gently flake along the white fat lines running through the flesh. Be sure to stop cooking just at this point. Overcooked fish will also flake, so be sure to remove from the heat just as it begins to flake to prevent overcooking.  For wild salmon week, we have three species on sale: king, sockeye, and coho. The different species vary in flavor, texture, and nutrition making them suited to different cooking techniques.  King About: The largest salmon species. They have relatively few spawning runs meaning there is less overall supply. Low supply but high demand results in King salmon being the most expensive type to buy.  Flavor and Cooking Notes: King salmon are exceptionally high in fat giving them a rich, buttery flavor and soft texture. King salmon does best when you let the flavor shine through. Keep your seasonings simple and let the fish speak for itself. Due to its high fat level, King salmon is the top choice for hot smoking.  Nutrition*: King salmon are highest in omega-3 fats. Nutrition for 3.5 oz cooked is: Calories: 210; Total fat: 13g (3g sat fat); Sodium: 60mg; Protein: 23g; Omega-3: 1,700mg  Sockeye About: The species with the deepest, darkest red color. Sockeye populations are generally stable making them one of the most sustainable salmon choices.  Flavor and Cooking Notes: Sockeye has a firm texture and the most intense salmon flavor compared to the other types. The texture makes it the perfect choice for grilling and its flavor means it can stand up to bold marinades and seasonings. Sockeye is good for hot or cold smoking.  Nutrition*: Sockeye is highest in astaxanthin, an anti-inflammatory and antioxidant. Nutrition for 3.5 oz cooked is: Calories: 220; Total fat: 11g (2g sat fat); Sodium: 65mg; Protein: 27g; Omega-3: 1,200mg  Coho About: You can probably guess why Coho are also called silvers: their distinct silver color. Coho are the most acrobatic among wild salmon and for this reason they are one of the most popular sport fish. Fishermen love the challenge and reward that comes with catching Coho.  Flavor and Cooking Notes: Coho fall between the flavor and texture of King and Sockeye. They are not as soft as King or as firm as Sockeye, but right in the middle. The flavor is more delicate than Sockeye but stronger than King making it a versatile choice for a wide range of recipes and cooking applications. Coho are very lean making them a good choice for cold smoking.  Nutrition*: Coho are a leaner salmon, offering fewer calories than King and Sockeye while still packing a nutritional punch. Nutrition for 3.5 oz cooked is: Calories: 140; Total fat: 4.5g (1g sat fat); Sodium: 60mg; Protein: 23g, Omega-3: 1,100mg  *Note that nutrition facts vary by season and location where fish are caught.  Wondering what to do with your salmon? As noted above, salmon is well suited to a wide range of cooking methods. You can bake, broil, grill, pan-fry, smoke, or poach it. Add a cedar plank or leave it out. The opportunities are endless!  If you're new to fish cookery, pan-searing is one of the easiest methods. There are two tips to perfectly sear your fish:  Make sure your oil is HOT. Let it heat up for a few minutes and make sure it's shimmering.  Add it to the pan and DO NOT MOVE IT. The crust needs to develop and fully separate from the cooking surface before you flip it. The length of time varies depending on the seafood, but a general rule of thumb is to let it cook without touching for at least 3-5 minutes for skin-on fillets.  Start with this simple recipe from Chef Callyn. Pan-seared fish is wrapped in crisp lettuce, drizzled with lemon aioli, and served with juicy cucumber and zesty corn and black bean salad.

In the latest episode of the Taste of Harmons Podcast, Dietitian Sarah Kiel joins our hosts Chef Lesli Sommerdorf and Brandon Young. Sarah and our hosts discuss produce hybrids and genetically modified varieties of our food. The somewhat controversial subject of GMOs has many pros and cons to it. The practice involves altering the DNA of a plant to improve or change its properties. We're fortunate to have Sarah's knowledge as she breaks the details down for us.  GMOs basically come two ways: genetically engineered and genetically modified. An example of genetically engineered produce is seedless watermelon. An example of genetically modified produce would be corn that is altered to resist insects or tolerate herbicides.  For all the resources listed in the episode, please visit https://www.harmonsgrocery.com/2021/07/22/the-pros-and-cons-of-gmos/  For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

Chef Casey Bowthorpe joins our hosts Chef Lesli Sommerdorf and Brandon Young to discuss his career with Harmons. In an interesting journey, he joined Harmons as an associate in 2007. But he held many positions, including dairy manager and café manager, before he took a job as the cooking school coordinator in 2013. It was then that the “chef” fire was lit. Chef Casey took a three-month sabbatical from Harmons to work as an intern at a New York restaurant. But when he was ready to return to his position as cooking school coordinator, he was instead offered a job as sous chef. After that, he ended up attending culinary school. As a 14-year Harmons employee, you'll want to tune in to learn about his fascinating career path, and his love for food. Chef Casey specializes in many things, but he is known for his meat-based meals and also desserts. 

In this episode of the Taste of Harmons Podcast, Sheri Brailsford Cutler and Steve Brailsford join our hosts Chef Lesli Sommerdorf and Brandon Young. Sheri and Steve are from KEB Enterprises, and their father Ken Brailsford purchased Lehi Roller Mills in 2013. You'll want to listen to the story of how the original owner's family, the Robinsons, are still involved in the mill, along with how the Brailsford family has managed to keep the Mills local.  Another guest on this podcast is Todd Berry, who has a longstanding history with Lehi Mills going back 35 years. He has learned the business literally from the ground up (he started out sweeping flours), and he shares a lot of information about the past along with day-to-day doings in the business of making flour. Driving south on I-15 through Utah County, the Lehi Mills building is hard to miss. It's a historic landmark on the west side of the freeway as you pass Lehi. If you talk about it, most people will know the name. Whether it's because of the flour they've been producing for years, or the fact that parts of a well-known movie, Footloose, were filmed there, Lehi Mills is as local as it is famous. Originally named Lehi Roller Mills, the company was recently rebranded to Lehi Mills, but is still producing the same quality flour as before. They also make baking mixes that make eating locally easy as pie…or muffins. Harmons not only carries Lehi Mills products in our stores, but we use their flour exclusively in our artisan breads. Sheri Brailsford Cutler is the vice president for KEB Enterprises. She oversees marketing for each portfolio company, regulates the work environment, serves as the point of contact for each employee, and makes sure that they are succeeding in their positions. She also aids in planning and logistics. When she's not in meetings, you can find Sheri hiking, biking, kayaking, or traveling to a new place. Sheri enjoys spending time with her husband, five sons, two daughters-in-law, and two grandchildren. Steve Brailsford brings expansive leadership and management experience to KEB. As president, he oversees each portfolio company and investigates local companies for promising potential investments. Steve is a highly valued voice among top private equity firms. Steve loves to escape—his favorite places to be are the water and the mountains. Steve is an avid scuba diver and also loves spending time with his family in the mountains (away from cell coverage). He is also a passionate cyclist and often commutes 12 miles to work on his bike. One of Steve's dreams is to sail around the world, but first he needs to learn how! Todd Berry has worked for Lehi Mills for 35 years, literally from the ground up. He is currently the milling superintendent and director of quality of assurance, but he started out sweeping floors, packing flour, driving delivery trucks, and as a flour miller, production supervisor, warehouse manager, customer service manager, and a food safety audit specialist. He worked his way through college while at the Mills, and after graduating from Utah State University he was asked to be a part of the management team. He likes to spend his off time with his family. He and his wife Sherri have seven children two daughters-in-law, and one grandson, and is looking forward to more grandchildren. For more information please visit https://www.harmonsgrocery.com Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

-Update from Jenn Drummond, she just left for Mount Everest. - Do you believe in past lives? - Becka gets kicked out of Harmons and has the police called on her. - Conversations with the other side is a real thing. - Jake and Becka stay in a haunted cabin. This podcast is sponsored by, “Enevive” Educational Research Center. Get your water checked today for FREE and be educated on WHAT you're DRINKING. Not only will @Enevive educate you on what is in your water they also offer solutions to help you get rid of all those CHEMICALS and TOXINS in your water that you're drinking and bathing in. Mention my name -Becka Hays and receive a Chemical Remover for 50% off. Contact my friends today @ www.enevive.org or call 801-993-0080

Part two of Halloween with the Harmons in the murder house! One of the best two parters in TV history, so you don't want to miss this one.    Featured in todays episode: https://en.wikipedia.org/wiki/Ryan_Murphy_(writer)  https://www.imdb.com/title/tt1844624   Take our BuzzFeed quiz to see which Ryan Murphy show YOU are! www.buzzfeed.com/ilovetenders/which-ryan-murphy-show-are-you-5n8k9lrcpo   Have any questions or suggestions? Email us at theryanmurphyproject@gmail.com  Follow us on Instagram @theryanmurphyproject - @mrandrewleon - @ihateericwilson  Give us 5 stars and please leave a review! 

The Harmons have a break in this week on American Horror Story! Join us as we discuss all the crazy shit that goes down this week in the Murder House. Also, the thrilling conclusion to Andrew's moth saga.    LIKE - SHARE - SUBSCRIBE - REVIEW Follow us on Instagram: @theryanmurphyproject @ihateericwilson @mrandrewleon   Featured in todays episode: https://en.wikipedia.org/wiki/Ryan_Murphy_(writer)  https://www.imdb.com/title/tt1844624/   Take our BuzzFeed quiz to see which Ryan Murphy show YOU are! www.buzzfeed.com/ilovetenders/which-ryan-murphy-show-are-you-5n8k9lrcpo   Have any questions or suggestions? Email us at theryanmurphyproject@gmail.com 

Film critic Clarisse Loughrey and film programmer Anna Bogutskaya, American Horror Story super-fans, discuss and dissect every episode of AHS, from the very beginning. Ben Harmon is the ultimate flop. The Harmons reunite. A new family tries to move into the Murder House. Halley the Dog lives! Featuring our weekly categories: Top Quote, Best Naked Man Moment, MVP of the Episode and Insensitive Historical Reference of The Week. "Get ready to rank your butts" We discuss the episode in detail, but will not spoil anything that lies ahead in this or future seasons of AHS. Follow Clarisse on @clarisselou and Anna on @annabdemented 

Film critic Clarisse Loughrey and film programmer Anna Bogutskaya, American Horror Story super-fans, discuss and dissect every episode of AHS, from the very beginning. A two parter! The first Halloween special sees the Harmons meet Chad and Patrick, previous owners of the Murder House, we see more of Dr. Montgomery's "collaging", and some genuinely sad moments for Moira and Addy. Featuring our weekly categories: Top Quote, Best Naked Man Moment, MVP of the Episode and Insensitive Historical Reference of The Week. Like the show, these are *a lot*. We discuss the episode in detail, but will not spoil anything that lies ahead in this or future seasons of AHS. Follow Clarisse on @clarisselou and Anna on @annabdemented 

Film critic Clarisse Loughrey and film programmer Anna Bogutskaya, American Horror Story super-fans, get together (well, digitally speaking) to discuss and dissect every episode of AHS, from the very beginning. The FIRST EVER EPISODE of AHS is "Pilot" which is, a lot. We get introduced to all the main characters: the Harmons, Constance, Tate, Larry. We discuss the episode in detail, but will not spoil anything that lies ahead in this or future seasons of AHS. Follow Clarisse on @clarisselou and Anna on @annabdemented 

When the recession arrived in 2008 the pain was felt everywhere. Fortune 500 companies, local mom and pop shops, and governments around the world all slowed down and the cost of living made margins thinner and thinner. For Liz Butcher and the Butcher family, their farmer's market side business felt a massive crunch. As more people joined the markets to sell produce, Liz began brainstorming alternatives. And what she dreamed up was even bigger than the family's produce business.Butcher's Bunches is a no-sugar-added, all-natural, hand-made jam company based out of Logan, Utah. Liz's background as a pastry chef and her traveling experiences made her adventurous with flavors and cuisine, and she was always looking for a new challenge in the kitchen. But her love of cooking wasn't her only motivation to be creative. Her son, Kenneth, was born with autism and developmental delays and has to adhere to very strict dietary restrictions. With a no sugar, no preservatives, basically “no fake” diet, Liz was always looking for ways to truly showcase the fresh and natural flavors found in produce, and change perceptions on what food tastes like.Butcher's Bunches has grown into a national company that places people and relationships first. In a quick six years, Butcher's Bunches has gone from farmer's markets to being in Harmons and Whole Foods and distributed in Kroger's around the country. But while they've experienced incredible growth, they've also stayed true to their values of family, relationships, and high-quality jams.Join us on the Utah Foodie as we sit down with Liz Butcher and dive into the inspiring and delightful story behind Butcher's Bunches.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryVive Juicery — A Utah-based cold-pressed juiceryThe Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.The Yelp Elite Squad — Utah's five-star fan club of all things local.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com