Podcasts about hellmans

How are fans engaging with Euro 2024 online? I got together with two brilliant industry experts at hotel MUNDIAL in Hackney to discuss all things content and marketing around the Euros... Daniyal Khan is a presenter and content creator. He has worked with clubs including Arsenal, he's also often on Sky's Saturday Social and now has own show on BBC1 - Gameday Gourmet, where he explores the best matchday eats.  Minal Modha is Head of Sport at Ampere Analysis, specialising  Media Rights, Sponsorship and Consumer Research.  The three of us explored a range of subjects. Nike or adidas, ITV or BBC? Which brands, broadcasters and content creators are nailing it, why Hellmans should double down on Jack Grealish and why Gareth Southgate's value to England goes beyond the pitch...

In my kitchen this week I am joined by the Co-Founders of Hunter and Gather Jeff and Amy. Together, we delve into the fascinating journey behind their rapidly expanding brand and explore the principles of the ancestral lifestyle.Hunter and Gather is a company dedicated to real foods, initially gaining traction with their avocado oil-based mayonnaise containing only five wholesome ingredients. Since then, they've expanded their offerings to include a range of condiments, dressings, sauces, and supplements. Their core belief is that the key to guiding individuals towards optimal health and well-being lies in providing them with access to quality products.The inception of Hunter and Gather stemmed from Jeff and Amy's personal food struggles. When seeking clean condiments to enhance their meals, they discovered a gap in the market. This realisation fuelled their mission to create products that align with their ethos of clean, natural ingredients.At the heart of their brand philosophy lies the concept of the Ancestral Lifestyle—a return to basics, prioritising nature over the industrialised processes prevalent in modern society. In this episode, Jeff and Amy delve deeper into the principles of the ancestral diet, shedding light on how the proliferation of processed foods is contributing to widespread health issues and chronic illnesses.This episode covers the following topics:Jeff and Amy's personal food struggles which led them to Hunter and GatherHow their target market has expanded and changed since 2017 Supermarkets and whether they help or hinder consumers into making the right decisionsThe ancestral diet and lifestyle and what that meansSeed OilsWhat oils we should be cooking with at homeAvocado Oil Why Heinz and Hellmans is so badMCT Powder and it's benefitsTo check out Hunter and Gather visit their website: www.hunterandgatherfoods.com Sponsors:PARLA - Order your sustainable oral care - Here GEORGIASYMONDS for 10% off your orderThis episode was hosted and produced by Georgia SymondsGeorgia's Instagram - click here!For more information and other interesting articles check out our website: www.catchupsinmykitchen.com Hosted on Acast. See acast.com/privacy for more information.

Lo mejor del futbol mexicano, solo aquí --- Send in a voice message: https://podcasters.spotify.com/pod/show/oncevsonce/message

Efter att den våldsbejakande vänsterextremisten Smilla Jalasjoki hade kallat flerbarnsmamman Evelina Hahne för “nazist” beslutade jag, i egenskap som st.f förtalsombudsman, att inleda en rättsprocess. I tisdags dömdes vänsterextremisten för förtal samtidigt som vänsterns "stjärnadvokat" Peter Hellman gjorde sig till åtlöje för hela det svenska folket med sin inkompetens och lathet...Ikväll diskuterar vi domen mot Smilla Jalasjoki och hennes roll inom en rad grupperingar på den yttersta vänsterkanten. Vi redogör också för advokat Peter Hellmans patetiska försök till att rädda sitt egna rykte. Gäster i studion är Katerina Janouch och Nick Alinia.―――Skicka en gåva: Allt stöd jag kan få i form av gåvor till swish-numret +46760891489 uppskattas enormt mycket. Ditt stöd är väger lika mycket som Kakan Hermansson, alltså väldigt mycket.―――Bli prenumerant:Min opinionsbildning är helt och hållet beroende av mina läsares moraliska och ekonomiska stöd. Om du vill ta del av exklusivt material och samtidigt stödja mitt arbete uppmanar jag dig att bli prenumerant: https://www.assarchristian.se/subscribe Du kan även bli månadsgivare: https://www.assarchristian.se/p/kortbetalning-e31―――Läs mer: Förtalsombudsmannen stoppar ökänd näthatare: vänsterextremist döms för förtal (Christian Peterson, assarchristian.se): https://www.assarchristian.se/p/fortalsombudsmannen-stoppar-okand”Yttrandefrihetsorganisation” kräver av regeringen: Stoppa Förtalsombudsmannen (Mattias Albinsson, Samhällsnytt): https://samnytt.se/yttrandefrihetsorganisation-kraver-av-regeringen-stoppa-fortalsombudsmannenEvelina, 28, kallades "nazistisk hemmafru" – får 10.000 kronor (Fria Tider): https://www.friatider.se/evelina-28-kallades-nazistisk-hemmafru-far-10000-kronorTingsrätten: Olagligt att kalla Evelina ”nazistisk hemmafru” (TV4 Nyheterna): https://www.tv4.se/artikel/7JoFFZXX2rJabU7HdjTh96/tingsraetten-olagligt-att-kalla-evelina-nazistisk-hemmafruTingsrätten: Förtal att kalla AfS-kandidat för "nazistisk hemmafru" (Riks): ―――Christian Peterson är känd för sin konfrontativa och orädda journalistik där han ställer makthavare till svars på ett sätt som ingen annan vågar. Med ett brinnande engagemang för Sverige synliggör han det som etablissemanget försöker mörka.I podcasten Christian m.fl. bjuds lyssnarna in på en exklusiv titt bakom kulisserna av Petersons journalistik. Här kombineras djupa diskussioner och skarp satir om aktuella ämnen där vi också säger som det är.―――Har du ett tips som du vill dela med dig av? Du kan begära och få källskydd genom att kontakta tips@assarchristian.se.―――Glöm inte att följa Christian Peterson i sociala medier!▹ X: https://x.com/AssarChristian▹ Telegram: https://t.me/AssarChristian▹ Instagram: https://www.instagram.com/assarchristian/▹ Facebook: https://www.facebook.com/assarchristian▹ YouTube: https://www.youtube.com/@assarchristian▹ Rumble: https://rumble.com/user/AssarChristian―――Podcasten är producerad av assarchristian.se och Christian Peterson är ansvarig utgivare. Get full access to Christian Peterson at www.assarchristian.se/subscribe

La bienvenida de Pica en Punta en su décimo octavo programa de esta tercera temporada en el inexplicable formato de las multi plataformas. También lo podés ver por Youtube y Twitch. Una apertura con una parodia de los anuncios de Sergio Massa pero encarnados en la piel de Regio Passa, candidato a Presidente de la Asociación del Fútbol Argentino por el partido "Unión por la AFA". Dale PLAY para ver si Agus, Capu, Mau, Juli y Naya pudieron sacar adelante el show volviendo a extrañar lo menos posible a Cata y a Delfi. Por supuesto que el Negro Lean Altare volvió a entrar con categoría para no desaprovechar su oportunidad. No te pierdas las curiosidades de la semana: la presentación falopa de Boyé en Girona, el médico que se lesionó en el ascenso, el jugador que le pone mayonesa al café y ligó canje con Hellmans, el DT al que le fracturaron la pierna, el penal mal picado en Venezuela y un dedo curioso en el fútbol mexicano advertido por el VAR. Dale PLAY.

Hour 1 of the Big Show is on the air! George and Matt kick off the show reacting to the news that Will Levis will be signing a lifetime contract with Hellmans mayo after his coffee habits went viral last year.  To wrap the hour, Matty Rose gets you caught up on everything else in the world of sports with today's morning report!The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Media Inc. or any affiliate.

SLA-Sportens Linus Hellman har åkt runt i Europa de senaste veckorna och vi ringer upp honom. Dessutom: Skövde AIK:s nya anfallare och nu börjar säsongen för IFK Skövde.

Join us for an inspiring conversation with Christopher Symmes, Director of Marketing at Unilever where he manages their dressings line, including Hellmann's, Sir Kensington's, and Maille. Christopher is a living, breathing adherent to Brand Purpose and showing how it can drive your business – not just your advertising – to foster growth and create change. In fact, sometimes Brand Purpose isn't part of the advertising at all. 00:18 - Christopher Intro01:18 - What brought you to Unilever06:50 - How do you define brand purpose and how does that fit at Unilever13:17 - Super Bowl Commercials / Brie and Ham18:56 - Does the purpose of food waste live outside of Hellman's within Unilever19:54 - Does every Unilever brand have a social good component22:26 - Customer feedback25:21 - Other adjacent brands and their purposes29:25 - How does your personal purpose manifest itself professionally34:18 - Googling Hellmans Food Waste  

Did you know that each year the average American family of four loses $1,500 to uneaten food? What's more, consumer food waste is the largest category of waste sent to landfills. When food is wasted, so is the land, water, labor, and energy that were used in producing, processing, transporting, preparing, storing and disposing of the discarded food. So why does household food waste and plate waste happen? We have two guests today to help us explore this topic. First, Dr. Roni Neff from Johns Hopkins University. Roni studies wasted food, food system resilience, and climate change through a public health lens. Second, we have Dr. Brian Roe from the Ohio State University. Brian focuses on food waste and behavioral and consumer economics. Interview Summary   This podcast is co-sponsored by the Recipes Food Waste Research Network Project, led by American University, and funded by the National Science Foundation (2115405).   Norbert: So our first question is to you, Roni. Could you help us understand why food goes uneaten, and why do you avoid using the term food waste.   Roni: Great questions. So I'd like to give a simple answer, but the reality is that waste of food is caused by a whole mess of reasons, all intersecting and reinforcing each other. It's become part of the fabric of how we operate as a society. It's part of the functioning of our food system, and it's our way of life. That makes it challenging to address, and it's also what makes it very interesting. So Brian and I were on a National Academy of Sciences panel recently that closely reviewed the literature on consumer waste of food. We actually identified 11 distinct factors that shape it. Let me summarize it in two main buckets. First, our food system pushes us to waste through upstream policy and marketing factors that provide us with an overabundance of food. They encourage us to buy or take more than we need, and they leave us with misperceptions about what food is good quality and safe to eat. The second is that even as we don't like wasting food, with everything else that we care about, it doesn't necessarily rise to the top of our minds or priorities. So we waste because we forget, we change our plans. We choose not to eat foods we don't want. We take the path of convenience. I don't say that to blame or shame us, because we all do it, and our society and our norms push us there. And if you think you don't, try tracking what you throw out for a week and you'll see it. But also, shame isn't productive. The trick is to put in place strategies to help us.   I want to say one other thing about drivers from a public health perspective. In consumer surveys that we've done, the top two reasons that people give for throwing out food are concern about food safety and concern about eating food that's good quality. Of course we don't want anyone eating unsafe food, but actually the food is often perfectly safe. And sometimes the problem is a lack of knowledge of how to tell it is okay or risk aversion. Date labels play an important role, and we need a national standardization. But also its messages. We in public health have pushed this idea that freshness is the way to convince people to eat healthfully. That's a disservice. When it's cooked into a meal, you often can't tell the difference if it was frozen, if it was a little wilted, it tastes just as good and it saves us money. Let me also answer your question about why I avoid using the term food waste. I prefer the term wasted food because it puts the emphasis on the idea that this is food, it's not waste. If we catch it before it's too late, we or someone else could eat it. And especially as we get to talking about recovering food that's good for people to eat, it's food, and using the word waste can be harmful.   Norbert: I really do appreciate that definition. That helps us reframe how we think about this challenge that we face and how we can do something differently.   Brenna: Brian, let's transition to you for a minute. Can you tell us about the economic decision people make when food is wasted?   Brian: It's not actually just one decision, right. If we think just even at the household level, it's a whole bunch of decisions. There is this great article a few years back by Laura Block and some of her co-authors, and she talked about the squander sequence, which I think is a very apt description of what's going on, even in small segments of the food supply chain like the household. We're thinking about our own situation. We're thinking about the first economic decision, how much food do I bring in to the home at any given point. And you know, there's a big fixed cost. You're getting yourself organized. Maybe you're taking yourself to the store, you're setting up your online food delivery. So you're making decisions and tradeoffs about do I buy a few more items, a few larger sized items, et cetera. You have to make tradeoffs about how much to acquire and bring into the home. Sometimes we lean to the side of safety and buy a little bit more food than we need. And then we're in our homes, we have all this food there, and we're thinking about how much do I prepare, and who's going to be at the table in a particular situation. And again, we're making tradeoffs about what types of food do I want to prepare, how much do I prepare, is that item, like Roni was saying, is it on the cusp of having a date on its label that's getting close, do I add that or not. So there's decisions being made there about how much to actually put onto the plate. And then there decisions about do I finish my plate or I'm trying to lose weight as well. So maybe I don't eat all the food on my plate, particularly if I'm at a restaurant, and they serve me very large portions. Then I have to make decisions about do I want to wrap that up and bringing that home with me. Or if I'm at home, is there enough there to actually put into the refrigerator. And then of course we're sitting there, it's Thursday night, and maybe friends stop over and want to go out to dinner with us. But yet we had food there sitting in the fridge that we were planning to prepare. And we have to make those decisions about tradeoffs, about the spontaneity of the moment, and kind of the perceived fun of that versus what do we do with the food that we've already have that might then go unused in our refrigerator.   So there's this whole sequence of decisions that have to be made, and we're always being tugged by risk aversion, whether we want to make sure there's enough food, it's safe enough, whether we want to not embarrass ourselves socially by not having enough food on hand. Then there's the convenience of, rather than dealing with all those small bits of leftover in the fridge and whether we can do something clever with them to make those interesting, or just pack it in and order a pizza instead. So there's just all this whole sequence of decisions that have to be made.   Brenna: That's really interesting, Brian. I know in our house there are lots of layers of questions in terms of how we go through our food, so thank you for saying that in a bit more detail so people understand deciding to waste is not typically a simple decision on the part of consumers, but it's one hopefully we can impact. That brings me to my next question. There have been a number of interventions suggested to reduce food waste. Which ones do you think would be most effective?   Brian That's a good question, and I don't think there's overwhelming evidence yet, as we've talked about amongst ourselves, and we know there's just limited good data out there upon which to make these decisions, and even less data to help us evaluate past interventions. But as I've thought about this, and I kind of think about that whole squander sequence that we just talked about, and I kind of reflect on some modeling that economists have done in the past thinking about sequential decision processes. There's this idea of a weakest link technology, where it's the weakest link that reduces the ability for us to do well. So in the case of food waste, you have to not only do one decision appropriately, but every point in that process of bringing the food into the back of the house until it gets into somebody's stomach you have to execute in order for that food to actually be ingested and therefore not wasted. In those models, what's shown is that those last steps are sometimes the most crucial and the most valuable to making sure that the end goal - that is getting the food eaten rather than wasted - takes place. I think focusing on helping consumers at the very end of that process is very critical. And I've seen this very clever intervention that was put out there by, of all people, Hellmans. They're a Unilever company and they make the mayonnaise. They have this very clever kind of gamification where they do a “fridge night.” They kind of challenge people to go into their fridge and make one more meal with the food in their refrigerator each week. They've got an app that supports it, and it helps build confidence among consumers to be able to go boldly into the refrigerator and create a recipe that they think will be used and useful and enjoyed by their family. So I think being at the very end of that process is important - so you can make mistakes earlier in that big squander sequence, but there you can kind of play catch up at the end and put together something that will be used and reduce waste at that front. So that's the one that's really struck me recently as being very intriguing and I'd love to see even more evaluation of that intervention and how it works out in the field.   Brenna: Absolutely, I'm very curious to know how many people are using that app. It's an interesting concept.   Roni: Yes!   Brenna: Roni, what perspectives would you like to add in terms of effective food waste reduction interventions?   Roni: Sure, so I would echo all the things that Brian said, and I'll take it from the opposite end. On the one hand, there are things that are very kind of simple and direct. The flip side of that is that there's a lot of evidence from a lot of domains of behavior change for a very multifaceted type of intervention and hitting it from as many angles as possible at once. So a lot of the countries where they have been having really good success, often there's consumer education combined with policy change, and people are hearing about it in schools and they're hearing about it in communities. So as big and as broad as we can get in terms of how we intervene, it seems like we might be most likely to help shift the lever at a broad perspective as well.   Norbert: Thank you for this conversation on interventions, the ways that policy makers, organizations, communities can actually make a change. So Brian, I have a question for you. You have talked about this example of the gamified app, of sort of like a "Chopped" version online, but I'm wondering how do researchers evaluate if these interventions actually work, and what kind of measurement is really needed?   Brian: Yeah, and just for our listeners who don't know, Norbert and Brenna do awesome research in this area as well, and are very good experts on measurement as well. So you'll be familiar with a lot of these approaches, and Roni as well, but yeah, measurement is always a trick. Because people really don't like to mess around with the things that they no longer want. So measuring waste is always a tricky endeavor and there are different ways to go about it. You can do the very kind of nitty gritty, and try to collect it maybe at the curbside, or maybe convince consumers or processors to collect it in their own buildings, and then have you and your research team go out and dig through it and measure it and weigh it in all sorts of ways. That can be very effective. In the household setting, sometimes, though you don't get everything because things go down the sink or into your pet's bowl, or maybe into a compost bin that goes someplace else, so sometimes you miss things there. You can also beg people to measure their waste blow-by-blow, day-by-day through some type of diary. We can try to do things to help them ease the burden of doing this, maybe with a photo-based app or something like that. Or you can do what a lot of people do, and I do some of this myself, which is to ask people to remember types of food and the amounts of food that they wasted over a particular period, perhaps over the course of a week. That can be very effective. But typically, people are forgetful or might be a bit shy about reporting things that they've wasted. So a lot of studies suggest that typically people underestimate the amount of waste that they create when using that approach. So there's probably no perfect approach to doing this, but just understanding the pros and the cons, the strengths and weaknesses of each of those measurement approaches is kind of critical for the researcher to understand what's the best way that they can go in and evaluate an intervention or get a baseline or understand trends over time.   Norbert: Thanks Brian. I have got to say this sounds so messy. And yes, I mean literally messy, going in through people's trash, but you really made a really compelling point about how difficult this is, and that there are an array of ways that researchers have tried to measure this. Where do you think concerns for how people want to be perceived fits into this difficulty of measuring, when asking people or trying to even measure physical waste, when people know that they're being evaluated?   Brian: Yeah, there can be what's known as reactivity to a measurement approach. The sociological Heisenberg effect, if you will. And so that's where some of the passive measurement approaches, such as doing curbside audits of an entire neighborhood for example. So you don't have to worry about privacy concerns because you've mixed 40 different households together in one collection of garbage gives you a baseline so that then when you go to the household level, you can kind of estimate the amount of underreporting or reactivity that might be there. There's some tricks of the trade to be able to back out how much under reporting there might be.   Norbert: Roni, I want to shift gears a little bit, and I want to understand how is wasted food a critical question at the intersection of nutrition, climate change and household economics?   Roni: Great question. So climate change and food security, including nutrition security, are at the top of our list of our most pressing global challenges. As food prices keep rising, households are feeling this strain. So we care more and more about what we can do to stretch the food dollar. The beauty of focusing on wasted food is that it's one single lever that moves the needle on these multiple issues. It's not the solution to any of them, and there can be trade offs, but let's look at the potential impacts.   From a climate perspective, the International Governmental Panel on Climate Change estimated last year that about eight to 10% of our total global human-caused greenhouse gas emissions are coming out of wasted food alone. Not only is it impactful, but wasted food supports the urgency of rapid reductions in greenhouse gas emissions. Experts have focused particularly on methane, which is one greenhouse gas, and it's short-lived and it's powerful, and it's key in wasted food, because it comes both from our food production and from food that's decaying in landfills. So cutting waste of food has been recognized as a key climate strategy because it helps us get to that rapid reduction.   When it comes to nutrition and food security, there's this intersection because the same strategy, in many cases, can address waste of food and improve food security. So for example, some shared risk factors for poor nutrition and waste would include large portion size and oversupply. Then, when you think about like efforts to bring in healthier food like in school meals, unless the food tastes good enough, the kids won't eat it. So you lose on both nutrition and waste. Then as we turn to household economics, as was mentioned in the introduction, we're spending about $1,500 a year for a household of four on food that we're not eating. So preventing that waste extends our food dollar. Also knowledge that we might, waste of food could also, it does also lead some households to not purchase healthy or perishable foods, especially if they have lower incomes. So it advances nutrition to have strategies to reduce that waste. So one other reason why wasted food is a critical question at the intersection of all these issues is that many of the solutions that advance change on these issues are politically fraught. Generally speaking, wasted food is not. Left or right, like none of us like waste. Everyone is a fan of saving money. So I see where working on wasted food is an opportunity to address these issues with less of those kinds of political challenges and many collateral benefits.   Norbert: Roni, thank you so much for that commentary on the political nature of addressing this. I mean, that is something that lots of people can get behind, and I appreciate how politically fraught our moment is, and I appreciate the way you framed this, and I'm really grateful for you raising the concern of families from low income households and the challenge of food waste and nutrition access and food security. Thank you so much for bringing those together, because I think that's an under-discussed topic. So Brian, I want to hear your impression or thoughts about the intersection of nutrition, climate change and household economics. So how do you see wasted food as critical to that question around that intersection?   Brian: Yeah, Roni touched on so many great points there. Some others I'll amplify are that, yeah, really, it's an accessible topic that people can connect with on many different levels, whether it be the nutrition, whether it be on the environment, climate change, whether it be on municipal issues. Nobody likes to build more landfills. Nobody wants to be by a landfill, and what is 20% of most landfills, it's typically wasted food. So even at the municipal level it can be something of a rallying point, and something that provides meaningful benefits at that level. At the system level, I think another thing that goes unappreciated is we talk about nutrition, and most people want to focus on, for example, food recovery that is taking food, that might have not found an immediate home in the food system, recovering that, and then redirecting it to others in the food system that might need it. More fundamentally, if we can right size the food system, if we reduce our wasted food from say the one third that we see now down to even 20%, that means we can also push down food prices at an aggregate level. That really helps nutrition, because we know families in need who have difficulties finding the food they need, oftentimes it is a financial issue. Bringing down food prices through reduction of waste can have large positive implications for everybody, including those who are really struggling to meet their financial needs and get stressed by their food budgets. So I think those systematic issues are really something we have to appreciate as well.   Bios   Roni Neff is an Associate Professor in the Johns Hopkins Bloomberg School of Public Health's department of Environmental Health & Engineering and Center for a Livable Future. She received her AB from Brown University, ScM from Harvard, and PhD from Johns Hopkins. Previously she worked for 10 years in public health practice and policy at the community, municipal and national levels. She edited the widely-used textbook, Introduction to the U.S. Food System: Public Health, Environment, Equity. Her team has just published the guidebook, Food System Resilience: A Planning Guide for Local Governments, developed in partnership with 5 U.S. cities.   Brian Roe is the Van Buren Professor in the Department of Agricultural, Environmental and Development Economics at Ohio State University. Roe attended the University of Wisconsin – Madison where he received a bachelor's degree in Agricultural Economics. Roe went on to receive a Ph.D. in Agricultural and Resource Economics at the University of Maryland. Prior to his employment at Ohio State, Roe worked on policy issues surrounding food safety and health information disclosure as a Staff Fellow at the US Food and Drug Administration in Washington, DC.  

There's a lot to cover this morning as we dive into a letter from GM to its dealers penalizing resale of hot models. We also talk about the major current and projected growth of the service and parts departments, as well as the moves CPG companies are making to feel out the consumer mentality on value and luxury in the personal care products they are purchasing. GM Dealers receive notice about post-sale guidelines for customersWhen vehicles are quickly resold, particularly by unauthorized dealers or other resellers that do not adhere to GM's standards, the customer experience suffers and GM's brands are damaged.  As a result, on certain high demand enthusiast products, we are limiting the transferability of certain warranties and barring the seller from placing future sold orders or reservations for certain high demand models (as identified by GM) if the vehicle is resold within the first 12 months of ownership.  Currently, the products impacted by these changes include the following: 23MY Cadillac Escalade-V, Chevrolet Corvette Z06, and GMC HUMMER EV (SUT and SUV).  Certain warranties will not be transferable if the original owner resells the vehicle within one year of delivery. Main issue: Warranty will be voided on sale or transfer of vehicle.Take Away: As the mediator between OEM and customer, dealers MUST educate and lead with empathy when communicating these new guidelines.Service & parts growth happening due to vehicle age creeping upAccording to digital marketing agency Hedges & Company the average age of cars in the US  will reach 12.3 years in 2023Houston based Group 1 has seen service and parts sales hit an 14.5% increase over last year on a same-store basis, the largest percentage increase of the publicly traded new-car groups and an 8.4% increase over 2019 pre-pandemic numbersThe group is shifting parts and service schedules back to the 4 day work week model they deployed pre-pandemic citing the ability to add more shifts, increase work per bay, make operating hours more convenient for consumers, and increase employee satisfactionTake away: Dealers have most control and opportunity in service, a lot of these best practices don't require capital injections but process and mindset shiftsCPG companies take blended approach of smaller sizes and premium upgradesMany CPG brands like Unilever, P&G, Pepsi, Hellmans and more are doing what they can to predict what shopping behaviors will be if there is truly a downturnProctor and Gamble reported that consumers are using up products they have stockpiled over the recession and not restockingDove soap has introduced smaller sizes of its products and is leaning in on popular search terms like “bar soap” adding “More Moisturizing Than Bar Soap” to the name of its “Dove Beauty Bar Sensitive Skin”In down times, as shoppers make decisions against luxuries like going to the salon, they will often make purchases of more premium self care products and simple pleasures like lipstick and chocolateGet the Daily Push Back email at https://www.asotu.com/Rock with us LIVE at ASOTU CON! Tickets: https://www.asotucon.comJOIN the conversation on LinkedIn at: https://www.linkedin.com/company/asotu/Read our most recent email at: https://www.asotu.com/media/push-back-emailShare your positive dealer stories: https://www.asotu.com/positivityASOTU Instagram: https://www.instagram.com/automotivestateoftheunion

If you liked this episode, head over to The Sandwich Universe's show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem). Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

If you liked this episode, head over to The Sandwich Universe's show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem). Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

This week… queuing for ice-creams… would you? Choc-ices… yuck. A new way for IKEA and the revolution of shopping centres. We talk about Interior Design Masters on BBC TV with Alan Carr… an interesting show with bizarre contestants. Andy tells us about his new um… old book from cook Marguerite Patten. It's quite unique! We look at the latest food products hit by shrink-flation. Plus… why is Easter Egg chocolate so nice? Oh… and have you heard about the new mayonnaise coming out? Yuck! Get in touch… 2voicesradio@gmail.com

This week the boys sit down and talk about: Viking Mug, Bloodline, Braised Shortrib, Mash Potato, Best Foods, Hellmans, Bryers, Ben and Jerrys, BEEutiful honey, KC, Rabbit, Gouda, Poppy, Sulley, Mya, Sweet Water, Sushi town, Salmon, Yellow Tail, Bluefin, and much much more.

Brandon's 12 year old son is determined to go through a haunted house *** When Brandon tries to fix things, bad things happen *** Kelly's son finds an exact replica costume of Brandon at a halloween store *** Hellmans suggests putting mayo in your coffee *** McDonalds giving teachers free breakfast all week *** Shreddies is making fart proof sheets *** Monday Morning Motivation with Eric Burch *** Happy Birthday SNL (What is your fave SNL skit?) *** Brandon is craving a sandwich from J-Towns Grill for lunch.

What do Angry Hookers, Makeup Artists and John Cena's Understudy make you think of?

If you liked this episode, head over to The Sandwich Universe's show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem). Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

If you liked this episode, head over to The Sandwich Universe's show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem). Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

If you liked this episode, head over to The Sandwich Universe's show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem). Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

If you liked this episode, head over to The Sandwich Universe's show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem). Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Welcome to Episode 147 of Atomic Radio Hour, the post-nuclear podcast! ------------------------------------------ Intro Music: https://bit.ly/2RwXJMO ------------------------------------------ Follow Atomic Radio Hour on social media @AtomicRadioHour Twitter: https://bit.ly/2MMFMu2 Facebook: https://bit.ly/2wdLiMS Instagram: https://bit.ly/2LpwUWH Vince's Twitter: https://twitter.com/THE_BOOGENS Olive's Twitter: https://twitter.com/Atomic_Olive Merch: https://www.redbubble.com/people/atomicradiohour Support us on Patreon! https://bit.ly/2WmQHwH We Stream on Twitch!! https://www.twitch.tv/atomicradiohour

Welcome to Episode 147 of Atomic Radio Hour, the post-nuclear podcast! Intro Music: https://bit.ly/2RwXJMO Follow Atomic Radio Hour on social media @AtomicRadioHour Twitter: https://bit.ly/2MMFMu2 Facebook: https://bit.ly/2wdLiMS Instagram: https://bit.ly/2LpwUWH Vince's Twitter: https://twitter.com/THEBOOGENS Olive's Twitter: https://twitter.com/AtomicOlive Merch: https://www.redbubble.com/people/atomicradiohour Support us on Patreon! https://bit.ly/2WmQHwH We Stream on Twitch!! https://www.twitch.tv/atomicradiohour

LIVE-avsnitt från Sveriges radios Poddfest nonstop! Kristoffer babblar om lite olika Caesar-människor och kommer med ett otroligt avslöjande från 1920. Siri är lugn som en filbunke trots live och tight tidsram.Caesarsallad för 4 pers:1 paket hjärtsallad1 huvud romansallad 1 påse färdiga brödkrutonger 4 svartkålsblad1 parmesanostDressing:2 dl (Hellmans) majonnäs1 msk dijonsenap 3 vitlöksklyftor 4-5 sardeller1 tsk worstershiresauce1 tsk citronsaft Några droppar tabascoSalt och peppar 1. Mortla sardeller och vitlök till en pasta med salt. 2. Finriv hälften av parmesanosten. 3. Blanda alla ingredienser till dressingen plus vitlök och sardellerna och den finrivna parmesanen. Smaka av och ställ åt sidan. 4. Riv svartkål i små bitar och droppa på lite citron och salt. Krama kålen ordentligt. 5. Bryt hjärtsallad i trevliga bitar.6. Bryt även romansalladen. 7. Lägg sallad och kål i en skål. 8. Toppa med lite dressing och mata sedan salladen med dressing till önskad smak. 9. Toppa med brödkrutonger samt parmesan i flagor. Följ oss på instagram: @tack.fmTack för maten görs av Siri Barje, Karl Birgersson, Saga Markkula och Kristoffer Triumf och distribueras av Acast. För förfrågningar om samarbeten: influencermarketing@aller.com See acast.com/privacy for privacy and opt-out information.

Emma och Christopher får sällskap av musikjournalisten Hanna Frelin som pratar om Jakob Hellmans efterlängtade comeback. Dessutom, hur undviker man att få ett psykbryt när man varje dag matas med att allt är på väg att gå åt helvete? Psykologen Siri Helle hjälper oss med hur vi ska hantera att leva genom historiska världsomvälvande händelser så som vi gör nu.

Zach and Lexi finally do what we've all been waiting to be done: they rank the sauces. Strap in.

COMO SER O NÚMERO 1 NA CABEÇA DO CLIENTE? Se eu te falar de maionese, qual marca aparece em sua cabeça? E se eu te falar de amido de milho? E leite em pó ? Que coisa né, automaticamente Hellmans, Maizena e Leite Ninho saltaram à sua mente correto? Pois é, estas marcas fizeram a lição de casa que toda Empresa, Gestor e Vendedor deve fazer. Assista agora este vídeo e anote tudo de como você poderá ser lembrado como número 1 na cabeça do seu cliente e #BORABRILHAR ! http://www.andreortiz.com.br - A Palestra de Vendas mais Assistida do Brasil - Sob medida para Convenção de Vendas !

Ryan is Marketing Consultant & Entrepreneur. He has over 10 years of experience helping companies get more exposure through digital channels. Ryan helped brands like Hellmans, Bayer, Fiat, Nike and VISIT FLORIDA on online acquisition strategy as a consultant for Deloitte and later SapientNitro.

It is only fitting that Episode 60 is a show with our Moms. This was a fun to have our moms as this week's guests. They shared stories of when we were kids and we questioned them about things we couldn't quite remember. The conversation highlights the differences between Brian and Sondra's food upbringing, Skippy or Jif, Miracle Whip or Hellmans and lots more fun tales. [EP60].fusion-body .fusion-builder-column-26{width:100% !important;margin-top : 0px;margin-bottom : 0px;}.fusion-builder-column-26 > .fusion-column-wrapper {padding-top : 0px !important;padding-right : 0px !important;margin-right : 0px;padding-bottom : 0px !important;padding-left : 0px !important;margin-left : 0px;}@media only screen and (max-width:1024px) {.fusion-body .fusion-builder-column-26{width:100% !important;}.fusion-builder-column-26 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}@media only screen and (max-width:640px) {.fusion-body .fusion-builder-column-26{width:100% !important;}.fusion-builder-column-26 > .fusion-column-wrapper {margin-right : 0px;margin-left : 0px;}}.fusion-fullwidth.fusion-builder-row-27 { overflow:visible; }.fusion-body .fusion-flex-container.fusion-builder-row-27{ padding-top : 0px;margin-top : 0px;padding-right : 0px;padding-bottom : 0px;margin-bottom : 0px;padding-left : 0px;}

Welcome back to another episode of Dr Sandman PhD: don't worry, we're as surprised as you are. This time, we talk about the dark parasite that has taken over the indie music scene, and we invent a horrible new mascot for Hellmans, and teach it to kill. Post recording redaction from Dave: Adam Levine does not have Pectus Excavatum. I have no idea who I was thinking of...

Dame talks about current news with Minito Reasor and Shannon Cason. R Kelly gets deservingly worn out more and why what Kevin Hart said in the past still carries weight and Miracle Whip vs Hellmans. See acast.com/privacy for privacy and opt-out information.

Phew! Last week was heavy but the SWG gang is back to lighten the mood by pulling a switch-a-roo with segments. This week, Risa covers music while discussing the Hellmans vs. Miracle Whip battle that is the Eminem/MGK 'beef' & how Aubrey has had it with you heauxs. Tania tackles sport, covering her mood inspiration, Vontae Davis' petty early retirement. DJ discusses tv/film news & roots for everybody black at the Emmys. Draygo hilariously bemoans through having to choose between his favs while he and the others participate in a hella fun game of "This or That." Do you agree with the answers? The choice is yours... ****** Remember to Like, Share, Subscribe and Rate us 5 STARS ⭐️⭐️⭐️⭐️⭐️ Follow us Ig: @swgpodcast Facebook: So What’s Good Email us at sowhatsgoodpod@gmail.com Dj’s Ig: @dijon_delonte Risa’s Ig: @cjtopflight DrayGo’s Ig: @draygowild Tania’s Ig: @swgpodcast Song: The Choice is Yours (This or That) Artist: Black Sheep

The Hellmans are just like any normal family: three kids, a devoted mom, and a step-father who trying to fit in. Only in this case, the step-father is Evil Incarnate, the Lord of Lies, The Morning Star…SATAN! But this handsome devil is more interested in grilling brats than sinners, and he’s doing everything he can to make the family’s first trip to his fiery home go smoothly. With his kids Zippy, Eddie, and Vanessa in tow, Stan and Madeline embark on a Helliday they’ll never forget! Read the Script Here: https://goo.gl/P2rqR4 Starring: Spencer D Blair Chrissy Hartzell Madeline Horwath Derry Mac Richie Owens Hobert Thompson With Lily Reed as Zippy Hellman And Alex Borkowski as Stan Hellman

In this episode, Chris and Steve stick a lime in it, turn it upside down, and drink it heartily, because they're celebrating Cinco De Mayo! And yes, they do drink Coronas on Cinco De Mayo because they're horrible white cliches. Along the way, Steve schools Chris on Tagalog, Chris gets confused by weekdays, and they both eat a shitload of mayo. Seriously. Reviews This Episode: Cinco (2010) Days of The Week Mayonnaise

Steven Hansen is the CTO of RAIN Agency. RAIN is well known for its more than 30 Alexa skills launched for high profile brands ranging from Tide, Hellmans and Campbell's Soup to Sesame Street and the big budget World War II movie Dunkirk. The company learned something new in each deployment and Steven shares some of the wisdom he and his colleagues have accumulated. He also talks about the company's Reverb app which enables hundreds of thousands of users to add Alexa to their mobile devices and browsers. Steven has a degree in Computer Engineering from Brigham Young University and has been an executive at RAIN since 2011. 

Joey Logano won the Hellmans 500 at Talladega Superspeedway. It was Logano's 16th career NASCAR Sprint Cup Series victory and the victory made Logano advance to the Round 3 of the Chase for the Sprint Cup along with 7 other drivers. We will discuss the Chase and who will think will advance into the Championship Round as there are just 4 races to go in the 2016 NASCAR Sprint Cup Series season. We will also discuss the dismal of Chase Elliott, Brad Keselowski, Martin Truex Jr and Austin Dillon from the Chase and what they could have done differently to advance. Also Joe Gibbs Racing drivers are creating headlines after admitting to 'sandbagging' at Talladega Superspeedway this weekend. Three of the four drivers hung around in the back end of the field collecting points and avoiding the wrecks. We'll discuss the strategy and whether or not that was morally right. Also teammates Kurt Busch and Kevin Harvick had a fight on pit road. Apparently a miscommunication between Harvick and Busch on the final restart resulted in Busch hitting Harvick's car on the cool down lap. We'll discuss whether this is 'just racing' or whether or not NASCAR or Stewart Haas Racing should take action. Also we'll discuss the racing at Talladega. There's been a lot of talk about a boring race at Talladega. What does NASCAR need to do to make the racing at plate tracks more exciting? And NASCAR confiscated a part from Furniture Row Racing's No. 78 team on Friday before qualifying. The team had the incorrect bolt on the car. NASCAR said there would be no points penalty for the infraction? Is that the right call? Plus we take your phone calls at 917-889-8280!

It was another impressive win for Kevin Harvick on Sunday as he won the Hollywood Casino 400 at Talladega Superspeedway. Harvick and Jimmie Johnson are just two of the 8 drivers who will advance to the round of 8. We'll talk about who is in good shape and who is in trouble heading into the Hellmans 500 at Talladega Superspeedway. Also the NASCAR silly season is heating up and it looks like several things are in the works for 2017, including a team selling off, Casey Mears moving to another organization and Greg Biffle's future. We'll discuss that and what else has been burning on the stove the last few days. All that and so much more as we bring you another great episode of Talking in Circles

Busy week ahead! Off the Hook Radio wants you to enjoy Cinco De Mayo – eat all the Hellmans you want; the 6th is earthquake day; the 7th is Naked Gardening Day- send pictures because OTHR Cares! Careful buying chips after running long distances on your pot brownies? And Zip and CB are officially old. […]