Podcasts about hershey pennsylvania

We talk about 10 more pop culture chocolate things from the 80's and 90's like king sized candy bars, Mallrats Chocolate Covered pretzels, raisinettes, death by chocolate, Hershey PA, Batman Returns Cereal and more

I review NXT's Halloween Havoc 2024 located out of Hershey Park in Hershey Pennsylvania this year. --- Support this podcast: https://podcasters.spotify.com/pod/show/christian-joel-ramos/support

Macho talks this weekend in pro wrestling including NXT HALLOWEEN HAVOK and Monday Night Raw in Hershey PA!! also is Liv Morgan he Joffrey Baratheon of the WWE?Hosted by: Macho RodriguezGuest:(Social Media Page MLW Podcast)(Youtube) https://www.youtube.com/@mustlovewrestlingpodcast(Twitter) https://twitter.com/louisr826(Famcast Media Podcast Network) https://www.instagram.com/famcastmedia/(Audio Podcast)(Spreaker) https://www.spreaker.com/show/must-love-wrestling-podcast_1(Apple) https://podcasts.apple.com/.../must-love.../id1701373475(Spotify) https://open.spotify.com/show/07Q5It9WcquFJdEtdYvWJO(IHeart Radio) https://iheart.com/podcast/120668869(Amazon) https://music.amazon.com/.../39db231d-bc1c-4600-ad0a...(Deezer) https://www.deezer.com/show/1000172205(Podcast Addict) https://podcastaddict.com/.../must-love-wrestling.../4572822(JioSaavn) https://www.jiosaavn.com/.../Must-Love.../1/5zEy3lWeFPA_Want to create live streams like this? Check out StreamYard: https://streamyard.com/pal/d/5487968894844928

Everyone take your seats because it is time for the sweet story of Milton Hershey and Hershey Chocolate. Milton grew up needing direction in life which he found in candy making. He started with caramel and failed more than once before eventually becoming the Caramel King of Pennsylvania. That wasn't enough for Milt because he had bigger dreams. From building a town to creating his own sugar distribution in Cuba, Milton Hershey was a fascinating man. Was he kind of a dick? Oh yeah. Did he change the world for quite a few people? You better listen to find out!SponsorFlintts Mintshttps://www.flintts.com/Use code HistoricallyHigh for 15% offSupport the show

In a sprawling adventure through the Columbus OH Legoland Discovery Center and Hershey PA, the Dead Tired Dads discover the secret color of the Hershey Bar wrapper. Josh reviews The Legend of Zelda: Twilight Princess. Ryan reviews Baldur's Gate III

Jessie tries to get things going with an old hookup buddy only to find that the communication has gotten much, much worse. Despite watching a full documentary on roller coaster deaths, Chris still wants to go to an amusement park. Improv also returns as the summer wains down . 

Welome back ! episode 119 (1:13) The Impact of Missing a Pod (3:01) Hershey Pennsylvania (8:01) Deadpool and Wolverine Movie Review *SPOILER* (18:09) San Diego Comic Con. Robert Downey Jr as Dr. Doom (57:32) & more

Today we head on down to the chocolate milk microchip, to drink our cares away and talk funny about all things theme parks. This week Ryan tells Adriane all about his trip to the sweetest place on earth, Hershey Pennsylvania, and the theme park where chocolate flows like the salmon of Capistrano Hersheypark. the brainchild of factory man and chocolatier Milton Hershey. So will the massive coasters turn our stomachs or will that happen with the enormous milk shakes ....  To find out, you just gotta listen in. Drunk Distory, The Dark Ride, Funny, Comedy, Comedians, Adult Disney Podcast, Adult Universal Podcast, Adult Themepark Podcast, Vacation, Universal Studios Orlando, Disney Vacation,Hershey Park, Hersheypark, Echo Dell, Indian Echo Caverns, Hershey gardens, Zoo America, Trip Report, Disney Hollywood Studios, Magic Kingdom, EPCOT, epcot, Animal Kingdom, Rides, History, booze, Theme Park Podcast, Orlando, Amusement Park, Drinking Game Podcast, Universal Studios, Islands of Adventure

There are countless Pearl Jam shows where all you need to do is mention a location by name and the majority of Pearl Jam fans know exactly what you're talking about. For one lone night at a chocolate factory, when you mention this Hershey show from 2003, everyone knows that it's remembered for one thing - mosquito bites! No, this outdoor venue wasn't invested with mosquitos. The band was greeted by a flasher at this show who had taken her top off in order for the band to recognize her. But what she didn't realize was that they were coming off of one of the longest shows in their history in Mansfield, MA, meaning a six hour drive to Pennsylvania in the same night potentially left Ed a little sleep deprived. It leads to an all-time rant where he comments on the size of her breasts, a quote that has gone down as one of the most memorable things he's ever said. With that being said, the band faced the challenge of following up the experiment by putting together a fun show with a lot of energy. They made up for two songs that were left out of the experiment in Last Exit and Glorified G, dug into some of the deeper Riot Act cuts with Help Help and one of the last versions of Get Right to date, and we get a random appearance of a harmonica on... State Of Love And Trust? Yeah, you read that right. Also, we'll uncover the true story about a friend of Stone's who guested on Rockin In The Free World at this show. Where is he now? The answer may surprise you... really surprise you. Javier makes his return in this episode and will talk about the unique tuning of Daughter, and how that helps transforms the song to make it sound acoustic, even on an electric guitar. Visit the Concertpedia - http://liveon4legs.com Contact the Show - liveon4legspodcast@gmail.com Donate to the Show - http://patreon.com/liveon4legs

Dienstag der 04.Juni.2024 und dies ist Ausgabe 805 des Ultimate Wrestling Talk mit den Ergebnissen von WWE Monday Night RAW vom 03.Juni.2024 aus dem Giant Center in Hershey Pennsylvania. --- Send in a voice message: https://podcasters.spotify.com/pod/show/ultimatewrestlingtalk/message

Episode 076: of the American Grown Podcast in the Colortech Creative Solutions studios with Randy McKillop president & founder of Courtyard of honor a 501c3 nonprofit. PART 2 of 2.-In this episode Randy goes in depth about the specifics on the Courtyard of Honor which will be located right off of West Chocolate Ave by Houlihan's & the Hershey Theatre. He goes on to discuss upcoming events and how you the listener can help support the cause to NEVER FORGET.⚠️Explicit Episode-To learn more about Randy McKillop & Courtyard of Honor click here: https://www.courtyardofhonor.orgTo purchase your own bottle of On The Rocks Bourbon click here: https://www.hiddenstillspirits.com/shop-online#!/On-The-Rocks-Bourbon/p/589063253/category=123044504Military and Veterans Affairs click here: https://www.nj.gov/military/-#ad this episode is brought to you by these sponsors:Triggered 22. Support a local veteran and help spread awareness for PTSD & #22aday.Cleona Coffee Roasters. A small batch coffee roastery & coffee shop, veteran & first responder owned located inside 911 Rapid Response in Annville PA.Colortech Creative Solutions. Colortech Creative Solutions takes your creative projects from visualization to realization since 1980 while keeping your budget in mind.-To see photos of today's guest follow our Social media: IG- https://www.instagram.com/americangrownpodcast/ FB-https://www.facebook.com/profile.php?id=100077655465940 or visits us at https://rss.com/podcasts/americangrownpodcast/

Bizarre stories from the animal world, today we read about a raccoon attack at an amusement park in Hershey PA!

/*! elementor - v3.19.0 - 07-02-2024 */ .elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block} Broaster Company is an American foodservice equipment manufacturer headquartered in Beloit, Wisconsin. The company is the leader in providing high quality pressure fryers and branded food service programs for over 65 years. “Broasting” is a unique cooking method developed in 1954 when Broaster's inventor and founder L.A.M. Phalen combined the principles of a pressure cooker and a deep fryer into one commercial cooking appliance. The results – in quality, flavor and cooking speed – were revolutionary.Only restaurants and food service providers that are licensed to use genuine Broaster Company equipment can offer “broasted chicken” on menus. Protecting that trademark and licensing is important to the Broaster Chicken team. In many restaurants, broasted chicken is a champion menu item and sold to restaurants as a featured menu item. Broaster Company has been a global business for as long as the company has been incorporated. The company has a distributor in the Middle East for the past 60 years.  /*! elementor - v3.19.0 - 07-02-2024 */ .elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}QUOTES /*! elementor - v3.19.0 - 07-02-2024 */ 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100%;-webkit-mask-repeat:var(--divider-pattern-repeat);mask-repeat:var(--divider-pattern-repeat);background-color:var(--divider-color);-webkit-mask-image:var(--divider-pattern-url);mask-image:var(--divider-pattern-url)}.elementor-widget-divider--no-spacing{--divider-pattern-size:auto}.elementor-widget-divider--bg-round{--divider-pattern-repeat:round}.rtl .elementor-widget-divider .elementor-divider__text{direction:rtl}.e-con-inner>.elementor-widget-divider,.e-con>.elementor-widget-divider{width:var(--container-widget-width,100%);--flex-grow:var(--container-widget-flex-grow)} “If you were to take the Dakotas over to Ohio, go down probably to Kentucky – that is where the Broaster market is. As people move outside the midwest, that's how the name spreads.” (Jay) “If you want to say that you're serving broaster chicken, it starts with the marinades and coatings, it uses the frier and you have to use the process that we dictate to call it genuine broaster chicken.” (Jay) “We have ‘broaster,' ‘broasted,' ‘genuine broaster chicken' and anything around the name broast, broaster, et cetera has been trademarked by the Broaster Company.” (Jay)“We get more calls from consumers (about trademark violations) than we do from restaurants or distributors. Our consumers are our biggest police for monitoring our brand.” (Jay)“I've heard of people pressure frying Twinkies, hot dogs, et cetera. You can almost do anything. […] Around the holiday season, one of the favorites is turkey.” (Jay)  TRANSCRIPT 00:01.14vigorbrandingFantastic hello hey today I am joined by someone I’ve known for ah personally for a long time. His name is Jay Cira and he is the Ceo of broster company Jay say hello and tell us a little bit about yourself. 00:14.42Jay CipraHey, how are you Mike how you doing um, first of all, thanks for the opportunity one whenever I get a chance to spend some time with you. It’s exciting but also the opportunity to talk about broster is great. So thanks for the opportunity and inviting me on your show here. Um. Groster company. So I’ll tell you a little bit about myself I’ve been with grocester company for 19 years now so long time can never imagine that I was going to be part of an organization this long but it’s it’s been awesome and it’s been awesome run and looking forward to another 20 years or so so it’s ah the broster company. Is actually a very interesting company and something that you know you think of a you know small business within the us. You know you think it’s fairly simple but it’s a little bit more complex than a lot of people think and that’s because we do a lot of different things. Um, broster company started back in 1954 when it was first organized and the way we got. Our started is ah there was a gentleman by the name of Lewis Phelan and Lewis Phelan was basically an inventor turned businessman and he worked for companies inventing products such as Monsanto. Good year. He worked as part of the Panama canal project et cetera and some pretty cool things. Um, but back in the 20 s he found himself running the Taylor company I think everybody here probably has heard of the Taylor company. The softa of ice cream machines that you see at most fast food restaurants et cetera. But. 01:37.99vigorbrandingUm, and hope. 01:41.93Jay CipraHe ran that organization for several years and actually from there also started something I want to say it’s like Zesto zestomatic or something like that which is another custard machine but he started that and it ended up turning into a a franchise drive-in so anyways, with that. In 9052 53 he was in the midwest and anybody who’s in knows in the midwest especially Wisconsin Minnesota Iowa Indiana it is supper club country and wherever you go not too many people know about supper clubs anymore. But there’s still are some around. And I tell you I still frequent with them because ah they got great food and talk about comfort food. They got it and a lot of them. There have ah their fish rise and their their fried chicken and while at 1 of these supper clubs Lewis ah decided to come up with his own method and what he did was. You know what we can make a better fried chicken and he took a pressure cooker and an open fryer and in 1953 he patented the first commercial pressure fryer into the us. So that’s kind of where we got our start way back when um, I’m gonna say shortly thereafter. He. I’ll developed his own marining encoding so he had a specific taste profile at the same time I think people may have heard of ah colonel Sanders. He was doing something similar. But yeah and Lewis developed the marinade and codings known as ah chickite marinade and slow bro. 02:58.80vigorbrandingSo. 03:13.83Jay CipraAh, coding which is still used today to make genuine brocery chicken. So that’s kind of where we got our start and you know we’ve been running our business through a couple different ownerships I’ll just state on that real quick. Ah alco standard company owned us and some other food service equipment companies. 03:16.23vigorbrandingVery cool. Nice. 03:33.65Jay CipraAnd then this ownership group. Ah we’ve had it since 1990 1991 yeah 03:38.40vigorbrandingWow! Very cool. So I mean I’m going to back up a little bit because it’s intriguing to me First of all I mean you know we always talk about restaurants or cpg and the combination thereof So yours is is ah is a piece of equipment and it actually kind of. 03:53.66Jay CipraUm, even. 03:54.53vigorbrandingTranscends and kinds of slides around into it’s not a franchise but it kind of becomes a program and we’ll talk about that in a second I want to go back to supper club. So like what’s the difference between a supper club and a restaurant like tell me more I’ve never been to a supper club I’ve heard about them. You know, um what? what is it is it actually a club I mean as crazy as that sounds. 04:10.70Jay CipraWill know it. It is just it is the old school um restaurant in the Midwest and basically it’s ah if you want to go in if you go in hungry, you’re not going to come out hungry. That’s for sure. It’s just an old school restaurant. 04:12.99vigorbrandingAh. 04:16.94vigorbrandingOkay. 04:23.16vigorbrandingGot you. 04:27.42Jay CipraWhite tablecloth restaurant. So back in the day they were the higher end restaurant which has since been replaced by a lot of the different you know che steak place et etc but people would go out there for big celebrations and when they were going to go out in the town and they wanted to have a good dinner. They went to the Supper Club but the thing that’s interesting about the supper clubs in the Midwest is you would walk out there and or sit down and immediately you would have a relish tray which would have everything you would have crackers you would have cheese and then everything you ordered would come with a soup a salad the meal. 05:03.12vigorbrandingWow. 05:03.88Jay CipraAnd a deserve. So and everything was included and it was basically you pay for that and that’s what you get and you basically would look around and all your neighbors would be there for their big meals of the week as well. 05:07.97vigorbrandingHe. 05:15.72vigorbrandingVery cool Next I’m in the Midwest you know how next time I slide into Boyoid I’ll have to find a a supper club. So that’s that that’s ah. 05:19.50Jay CipraWe got 1 right there called the butterfly club and we like to take people there. It’s awesome. Absolutely. 05:25.20vigorbrandingAh, and I assume they they sell broasted chicken of course of course. Excellent. Okay, so you know ah the the other thing that’s really intriguing to me is and and I kid you not like you know, um um um I was a kid I grew up in Hershey Pennsylvania and somehow I knew the broster name I mean. You know there’s there’s baked chicken. There’s fried chicken. There’s but somehow I knew broasted and I mean how did it permeate like how would I know that like you know were restaurants serving it. How did that all kind of come to be. 05:54.51Jay CipraWell, you know it’s interesting and again it all gets its stem from the midwest or I’ll say the ah ah the what do I want to say up upper central part of the US so if you were to take the dakoas over to Ohio go down probably to Kentucky that is where the broster market is. 06:07.84vigorbrandingUm, got you. 06:11.82Jay CipraAnd what’s interesting is we’ve really found is people have moved moved outside of the midwest. That’s how the name spreads and while that is our strongest market that we have um what we see are people start to move outside of the us and that’s where the brand starts to build and the brand recognition starts to build. Actually what’s interesting is we had a partnership with a larger chain restaurant and they were selling and I’ll just jar it. It was called Bob Evans roasted chicken. We did a branding thing and we were in all their stores and what was interesting is they did their studies. 06:41.65vigorbrandingFrom her. 06:51.28Jay CipraThey found that when they had broasted on the menu compared to just Bob Evans chicken on the menu. There was a lot more market recognition and brand recognition and people were going into the restaurants more where they called it broasted so it’s got a name. It’s good. There’s something about that name broster that. 07:03.91vigorbrandingHere. 07:09.70Jay CipraNot everybody can really put. Ah you know, get a handle of what it means or what it stands for but they know it and that’s what drives people to try it. 07:17.90vigorbrandingNow are there are are restaurants using that name now to to to enhance. Ah I mean we see like ah co promos with like say a Jack Daniels chicken or things like different things on menus or you know ribs or whatever you mean are people using roasted as a as a marker and paying for a trademark there. 07:24.31Jay CipraThat. 07:31.46Jay CipraNo absolutely they are using it as a marker and we we like to call that as grocery chicken is a a champion menu item and what a lot of people will do with that is they’ll take a section of the their menu. And they actually describe the cooking processt etc and what it means and then they’ll have whatever meals that they serve there but they will use broster on their menu once like so I’m from you know I live in Chicago land area. Our our companies inloit. But um, you know a lot of people have Vienna beef for hot dogs on their signs in Chicago. 08:02.67vigorbrandingHere. 08:06.45Jay CipraAnd for the same thing at these restaurants and the way we’ve always sold 2 restaurants is this is your champion menu item and it’s worked for people. 08:15.54vigorbrandingAnd it’s Amazing. So I Want to talk about sort of that that brand that Trademark. Ah, it’s a piece of equipment. It’s a broster so we have broasted chicken I can’t really think of ah and maybe I just I can’t think of another brand tied to a machine that is part of like the trademark. So for instance. Ah, we we have you know kettlec cooked Chips. We don’t It’s not ah Trademark Kettle. It’s just they say they’re kettle cook obviously in in food marketing when you have a descriptor with it. It just makes it better I mean you know you know healay and sea salt or whatever you know like it always sounds like it’s Better. So. 08:43.72Jay CipraUm, right. 08:50.60vigorbrandingUm, is there something else out there that that has like ah is like a broster or that we would know that you know you hear a name tied to it. It just seems so unique to me. 08:56.59Jay CipraWell, it’s a little bit different and I want to take a step back here because it broster isn’t tied to the equipment alone. Okay, and like I said when it was a personally when we were you know incorporated 1954 it wasn’t just the equipment. It was the equipment and the marinities and codexs. 09:03.58vigorbrandingOkay. 09:14.84Jay CipraSo Basically what it is is if you want to call yourselves or say that you’re using Broster chicken or serving broster Chicken. It has to have this it starts with the marinades and the coatings actually uses the fryer and then you have to use the process that we dictate. On that to actually call it genuine Brocester Chicken. So It’s not just the fryer you want to call it brocester chicken you have to use our Marin needs our coatdings our equipment and cook to our process then you’re able to call Gender Brocester chicken. 09:34.46vigorbrandingGotcha. 09:43.76vigorbrandingVery cool nice that makes a lot of sense then I know it’s it’s interesting because ah because that name is so like I don’t know it’s almost like Kleenex and people just know it. It’s the the brand is is sort of like the product. 09:53.16Jay CipraUm, yeah. 09:57.45vigorbrandingUm, there’s trademark issues I mean people tried to use your name and I know that you have to track that down sometimes in fact I remember there was a time I was driving in the back waters of New Jersey headed to the beach and I saw this big sign. It said the guy said you know I said broasted chicken. It looked like he was handmade so I reached out to you. And I know you’d looked into it so talk about that the trademark protection process and all that kind of thing. 10:20.11Jay CipraSo You know it’s It’s interesting and it’s It’s actually ah, there’s quite a bit of work there and protecting the Trademark. So We do have something that’s out there and like you said earlier a lot of people know what it they know the name but they’re not really sure what it is. And one of the things we found is people have tried to say that broaster chicken is tied to the pressure fryer as you mentioned earlier not only the brocester pressure dryer but any pressure fryer that’s out there and actuality like I said it’s tied to the marinates. It’s tied to the coatings is tied to the pressure fryer and our equipment. 10:46.11vigorbrandingAnd. 10:51.32Jay CipraSo people out there and actually some of our competitors will even say well you’re using fresh fryer just go ahead and call it broaster chicken. You can’t do that. We have broster broasted Genuine Broster chicken and anything around the name Bros Broaster etc is been trademarked by the broster company. So we own all those trademarks. 11:08.31vigorbrandingMe. 11:10.72Jay CipraSo as people go in and may oh let’s just say ah we’ll we’ll be. We’ll be nice, accidentally use the name or sometimes accidentally on purpose use that name. Um, we’ll hear about it and the interesting thing is originally when I first got in the business I’m like So what are our distributors tell us about it. 11:21.49vigorbrandingAh, yeah. 11:29.98Jay CipraOur operators tell us. But how do we hear? we actually get more call from Consumers. Um, than we do from the actual restaurants and our distributors because they go in and said hey we went in for a genuine broaster chicken and it wasn’t general Roaster Chicken I Want to let you know because you don’t want them using their name. Ah your name. Because it’s not the same quality Chicken. So Our consumers are our biggest ah police for monitoring our bread. 11:56.29vigorbrandingThat’s fantastic. That’s very cool and look. You said it started in the Midwest Wisconsin to to be precise supper clubs all that. But you you have a business that’s actually building outside of that I mean Middle East india can can you talk about that a little bit. 12:07.10Jay CipraUm, yeah, we actually we’ve been international business for global business for as long as barster is is been incorporated so to speak. Um, we have distributors I I shouldn’t say as long but quite a long time. We have distributor in the Middle East um that we’ve been working with for I think the past sixty years and we’ve been working in the Middle East I’m going to say internationally we have a strong market in the international in the Middle East we have a strong market in the Australia market and then we have a very strong market in Canada so those are the 3 marks that are really booming for us right now. 12:40.90vigorbrandingUm. 12:46.51Jay CipraAnd what we’re also seeing is just like the us as they get outside of the central us we’re seeing them as they gets out of those 3 areas they’re starting to grow different markets as people are seeing people want western brands and we give them opportunity to get in like you said before. 12:57.27vigorbrandingHere. 13:03.60Jay CipraAh, with a restaurant brand or something that looks and feels like a franchise but it’s not a franchise and we’re able to get into different food service Menues internationally and as people want this western brand they see genuine broaster chicken and they want it and they want to grab onto it and it’s been working very very well for us. 13:07.16vigorbrandingWho. 13:21.15vigorbrandingVery cool. Well I mean let’s but let’s one with that. So ah, you know we we know about restaurant franchises and franchisees franchisors and you know you have Kentucky fried chicken. You have all these but broster kind of goes about it in a different way. So if I have. A bunch of convenience stores I could I could talk to you about a program isn’t that correct. 13:37.98Jay CipraYes, absolutely so. We sell what we call a licensed trademark program and basically what that means is you can go in if you want to use like I stated early the pressure prior our marinades and codings and cook to our process. We will signed a licensed trademark agreement with you. And you’re able to use that and advertise that um at your facility now what we don’t do anymore is allow people to use broster in their name but we do allow them to use on their menu and say serving genuine broaster chickent etc. But it couldn’t be Michael’s broster chicken ah, ah, for example, but um. 14:06.36vigorbrandingYou. Right? right. 14:15.90Jay CipraYeah, so we sell it as a trademark program. We renew that every year with them and through our distributors we make sure they’re doing it right? And if they’re following the program and they’re serving quality chicken then we continue on with that agreement as long as they would like. 14:30.52vigorbrandingYeah, and you don’t want it in the name because if Mike doesn’t do a good job with the product. All of a sudden it really can affect your brand. Yeah. 14:37.40Jay CipraExactly right? pull in a product and you know we’ve had the situation where people weren’t serving to our quality or you know and and the other side where they weren’t properly using Genuine Brocester chicken where we have talked to them and they’ve pulled it off their website pulled it off their menu etc because. Again, we want our brand represented correctly. 14:55.10vigorbrandingUm, yeah, and and it’s amazing because it obviously is a fantastic product so much so that there’s ah, a really large convenience store that really hangs its hat on its chicken I mean. I’m seeing all kinds of advertising about the quality of their chicken and it’s your product Basically right I mean. 15:09.96Jay CipraYeah, so I wouldn’t say it’s our product but it’s definitely using our our equipment our cooking methodology so to speak. But you know royal farms chicken in the I want to say the Norton I shouldn’t say royal farms chicken but that’s actually how they’re becoming more and more known but royal farms convenience stores. Um, they used to just be in the northeast and basically now they’re going up and down the the eastern coast there but they they’re known for their chicken program and we started working with them I’m just going to say five ten years ago somewhere in there and basically have ah. 15:31.52vigorbrandingE. 15:47.62Jay CipraStarted using our pressure fires and they’re selling more chicken and doing a great job and the partnership that we’ve worked with them and developed with them has been a great partnership because they do serve quality product and as that’s associated with our equipment and what it’s Producing. You know that’s something that we’re we’re proud to stand behind and prior to be partners with people like that now one of the things is we go down this path a little bit. You know as I said before we make our our marinise and coatings we have equipment. Um, we have different food products et cetera. If an opportunity comes up and somebody is serving high quality chicken but they want to use their own recipe so to speak and use their own brand. We do have a strong piece of equipment. We feel. It’s the highest quality pressure out in the marketplace right now. 16:34.16vigorbrandingM. 16:38.83Jay CipraUm, we will partner with those companies while they can’t call it roaster chicken. They can still use our equipment and prepare. For example, Royal Farms chicken. 16:46.44vigorbrandingYeah I mean it’s kind of ah it’s kind of an amazing thing because again, what a great Brand Royal Farms I mean quality product quality stores. Great great ah message and they’re really using your product. Ah, they’re known for your product which is really kind of cool I Just wish you guys could get more halo from the from the. 17:01.42Jay CipraUm, yeah. 17:04.73vigorbrandingThe marketing there because ah you know again, they’re they’re drawing people in with their with their chicken. Um is there is there other products that that I mean I I know that the the machine is not quote unquote pro. It’s ah it. Ah, it’s a pressure friar and it’s a quality product. Is there anything else that you’ve ever heard of people putting in that I’ve I’ve read online of Apple pies. 17:24.22Jay CipraApple pies um breakfast burritos. One of my favorite products. We don’t have it anymore but we used to have ah a frozen food product. What? Ah, there were many cheesecakes all those are outstanding. But if you just talked. You know those are all the healthy items I’ve heard of people ah pressure frying twinkies hot dogs et cetera so you can almost do anything but some of the ones that kind of stand on in my mind are pork chops. Outstanding fish Friday fish fries you’re using pressure fryer all the time ribs ribs. Some ribs are done in the pressure fryer. And being here on a holiday season. 1 of the favorites is ah is turkey. Ah, ah you can’t go wrong with roasted turkey. Um, there is ah there’s definitely a a big call out for you know, looking to get the larger pressure priors that we have and cooking. 18:01.94vigorbranding8 18:16.70Jay CipraYou know up to eighteen twenty pond turkey in there and it turns out phenomenal. 18:20.94vigorbrandingThat’s awesome now. Only in the midwest would you consider ah broster chicken cheesecake and Apple Pie Health food but that’s okay I I respect that I respect I respect that. 18:30.70Jay CipraUm, that’s right look look at me. Ah. 18:34.41vigorbrandingAh, so ribs I know you so you mentioned ribs I know you guys have a smoke Aama Kima Talka it’s another another device another piece of equipment right. 18:43.12Jay CipraYeah, we actually purchased this company back probably about ten years ago and it was started bought the same time broser company was down local homeline. It was a company called smoke aroma and they have ah. Really 2 products and the main product that we are manufacturing and selling right now is called the smoke aroma barbecue boss and it is a pressure smoker and what I liked about this opportunity was it has pretty much the the same functionality as what a pressure firering does. But it’s in ah it but it smokes it smokes products so you could smoke ribs in 45 minutes you can smoke a brisket in 2 hours which normally takes 12 hours and basically it does exactly what the broster pressure friar does is you are but you are using pressure and you’re using the heated had to smoke a product. 19:16.62vigorbrandingYou know. 19:35.76Jay CipraWhich is going to produce a moisture product and cook it in much less time than you would have to be it in an open fire and with the pressure with the chicken or a you know a smoker on the rib side. 19:45.73vigorbrandingNow Will you create another again I Love the whole idea the brosure. It’s It’s like kind of like can create a franchise without franchise fees right? You give people a reason to come to your store or their their restaurant. Whatever and the product’s great. Are you going to do the same thing with smoke aroma is that gonna. 19:53.97Jay CipraMany. 20:04.88vigorbrandingSort of stand on its own or you just slide and slide it in or how’s that going to work. 20:08.46Jay CipraWe we you know that was originally started as an equipment home ah company only and didn’t have a program we have since developed the program for them and that’s called Rock County Smokeouts and we are working with conveence stories I believe we have a couple down in Texas right now. 20:15.35vigorbrandingGreat. 20:25.42Jay CipraThat are using the Rock County Smokehouse name and all the products that we have and we ah had the the rubs and the the different marinates and different things that you can use for the smoke product as well. Um, and use that as a license ratemark program as well. 20:40.47vigorbrandingVery Cool. So what? What do you see as I mean again, we talked about a large convenience store who’s really kind of taken nop pun intended you guys under their wing because you’re you’re promoting their ah I mean they’re promoting their brand through your quality product. Um, what’s what’s what do you see as the future like where where where do you go from here. What’s what’s the the growth opportunity. 20:59.11Jay CipraWell I think the growth opportunity for brosters really focus on Lf Facets of our business Again. We got our start as a program and I still think there’s a there’s a strong opportunity out there for food programs not only in restaurants. So when I say program in a restaurant. Yes, it is a menu item. But it’s kind of you have everything that you need with the broaster name and the broster products to just drop that into your restaurant and you’re going to have a top quality restaurant or top Quality. Ah menu item on your on your menu but food service has expanded so far. Um, that you have convenience stores you have college and universities you have grocery stores, Cetera etc that are looking to put in programs and they’re looking to put in branded programs because it’s something about a a brand that Grabs people’s name. So What were. 21:35.40vigorbrandingMe. 21:51.50Jay CipraYou know one of the main areas of focus is further developing out our programs to truly fit into sea stores grocery stores um college and universities even prisons et cetera different things that we can do to get out there and get out in the food service marketplace and give them an option. The second thing is as we were mentioned before with royal farms we have top quality equipment and our proster proster pressure prior I put against anybody’s out there and so what we’re doing is looking out to and we’re actually I shouldn’t even say looking out people are looking to us. 22:17.91vigorbrandingSee me. 22:28.36Jay CipraFor other options for pressure friers and as they look to us. They see what we do on the program side. They know what our quality of the food that it produces they start looking into it so we are innovating not only from a how to go to market perspective to some of these opportunities but also innovating from our equipment side. And for right now. For example, we we’ve just introduced and we’re putting putting out a new um piece of equipment called the eseries e standing for for efficiency e series twenty four and what that is is. That’s the 8 head pressure frier. Um, but it also has an automatic lift as well as automatic oil management system. So we basically you know in today’s market it’s harder and harder to get labor. So we’re innovating by side and how to reduce some of the labor. So what we’ve done is taken out I mean we used to be able to instill to this day we have somewhere. You drop the chicken in a basket and you have to pick pick the basket out of the oil and then dump the chicken on the side. Well in all cases with the the operational conditions that we have from a people perspective. It’s getting harder and harder to retain people. We’re giving an option where basically you load it on a tray and you push a button. And it goes down into the oil when it’s all done. You push a button that comes out of the oil and all you have to do is pick up those trays and chicken and it’s much easier and faster method for the for the operator. So innovation. Um, and then expanding our our footprint into other food service markets. 24:00.94vigorbrandingThat’s super smart I mean I know like just from personal Experience. We’ve been hired by some of the the world’s largest I’ll say food service ah companies and to your point they want a branded program so they can’t just have a coffee shop on campus they want to have like ah. You know, ah you know petes you know,? whatever Columbian coffee or whatever they they want to brand it to it and experience and what I always found amazing about your product Brand is. It’s already Turnkey I Mean there’s a piece of equipment you buy it. You then? commit quality Product. You have the the seasonings you have the program and you have a name and it’s like like you said franchise without franchise fees. It’s like it’s already known and it’s already going to be a quality product and there’s something that that seems so obvious to me about that that that I really feel has a. 24:37.50Jay CipraYeah. 24:50.63vigorbrandingAh, tremendous opportunity. So it’s ah it’s it’s very exciting so all opportunities I mean like you know we to hear about people. You know you said about some people throw the the turkey and into the pressure friar. Um, do you ever consider you know Thanksgiving was just here people were still like burning their houses down and experimenting with ah. Turkeys and and and hot oil I mean do you ever have ah any thoughts on joining for the home is there ever any kind of consideration making sort of a product that that people might want to bring to their house. 25:19.11Jay CipraI will say we’ve been asked to come up with something but when you’re speaking of 360 degree oil under about £12 of pressure. Yeah, that’s ah, it’s a little bit scary I will be honest I got to share a little secret. Not everybody knows. 25:33.14vigorbrandingAnd. 25:33.58Jay CipraUm, at my house I do have a broaster pressure fryer in our garage I do wheel it outside but it cuts it cooks a mean turkey on the holidays. But yeah, right now we don’t have ah anything for the home use at this point um and a lot of that’s just from the liability perspective is, but. 25:40.76vigorbrandingHow back. 25:48.30vigorbrandingSure. 25:52.80Jay CipraIt sure wouldnt be great I can tell you when I do roll that out of the garage people drive by are placing the orders and I become the ah ah the the chef of the of of the town to produces whatever they want I give me so it’s it’s a lot of fun. 26:00.38vigorbrandingUm. 26:07.65vigorbrandingThat’s fantastic. Well in a way I’m kind of glad you’re not going to make it because my wife personally always ah, whatever, kind of new gadget thing. That’s out there. She buys So I’m gonna have to put an additional my kitchen for all the stuff that we bought and don’t use because we have all these. Sort of things that are supposed to quote unquoteealype your Counter. We don’t enough counter space for all the things that are you know, making stuff. So ah, that’s but that’s probably good news. Well I think that’s the you know it. But it is very cool I guess that that led me to another thought though is ah you know because again I feel like it’s a No- brain or this program. 26:24.42Jay CipraYeah, oh I get it. 26:39.53vigorbrandingIs it is the whole idea of this hot oil pressure cooker is that is that a bit of a hurdle you have to overcome you know, let’s say I have I don’t know maybe I have ah 20 convenience stores. You know I’m not part of the the big chain the national chains I want to put a program in I mean is that ah is that a hurdle for some folks. Do they get nervous about that. 26:55.81Jay CipraYou mean as far as the oil and just the. 26:59.31vigorbrandingYeah, just because it is what it is I mean is it ah is a thing you have to like explain to people because I’m sure I know I’ve seen your products. They’re very safe and and they’re very well manufactured. 27:03.85Jay CipraYeah, yeah I mean to say you know for some of the the smaller operators that are new to food service on the convenience store side. It may be something and maybe a hurdle that they have to get over a bit but once they see us operate once they get their hands on it. 27:12.73vigorbrandingOkay. 27:19.63vigorbrandingUm, evening. Yeah. 27:22.88Jay CipraWe do demonstrations we do tests and evaluations we do different things like that once they get their hands on. It’s extremely safe look at the end of the day if I can operate one anybody can operate one. But no, it’s something you know if they’re not in food service. It could be a hurdle but you know we work with them. We have a. Ah, great team that can really walk them through the process and we have a great training program not only on their site but also in bulllight Wisconsin where we invite in operators. We invite invite in new distributors and we put them through a extensive training class so they can really learn exactly. 27:47.11vigorbrandingHe. 27:58.30Jay CipraNot only how to produce the best product that possible but also how to operate as safe as possible and you know at the end of the day. there’s there’s there’s 1 thing that we’re brought of we’ve never had a situation where anything’s been at the fall of broster and that’s because we build them safe. 28:02.89vigorbrandingVehicle. 28:16.97Jay CipraAnd we build the top quality piece of equipment. 28:17.50vigorbrandingVery cool I mean is there anything else, you’d like to talk like what? what’s your vision for say the next ten years or I mean what are you thinking where what would you like to see happen I mean what where you know where’s your head at what? what are you looking for coming into the new year now what what are you hoping for here. 28:32.25Jay CipraAh, you know I’d like to see proaster everywhere I think you know the the opportunity’s truly out there and we’re talking a little bit about it before is you know how do we take the innovation and and really taking our innovation I should say how but taking our innovation out um in the different areas and really focusing. If. There is a true equipment opportunity. Let’s let’s show them what we’ve developed. We’re proud of what we’ve done since 53 or 54 I should say it’s developed in 53 but like next year seventy years seventy years of groaster is pretty exciting. So as we look into 2024. There’s not a whole lot of ah companies that have been around that long. 28:52.58vigorbrandingAny. 29:02.83vigorbrandingIt is. 29:10.11Jay CipraWe want to get broaster everywhere. We want to continue to expand our footprint into different areas of food service and we want to take the innovation we have from the food, the equipment side and get it in as many kitchens as possible and really just show off roaster. You know one story I Want to share two stories I Want to share is you know. 29:22.40vigorbrandingYeah. 29:28.19Jay Cipra1 of the cool things about roaster you mentioned earlier not a lot of people know exactly what it is that they heard about it. We’ve also had people who basically as people move especially now more and more are starting to move to the Southern States because they want to get on the cold or let’s just say the snowbirds that are going down the Florida. You know they’ll map out their trip and ask where the roaster operators are and that’s where they can go on our operator locator and find that but another one is we just had somebody who was doing a special on a pvf station in which they were going through supper clubs of the Midwest and the person said she had to do Roaster. We said how did you hear about roaster. She goes I grew up on roaster because as a matter of fact, my husband didn’t know what roaster chicken was but that’s what they served at their wedding so we want to continue to build those stories and we want to continue to build the traditions with families. So ah, you know, centered around the broster products. 30:20.30vigorbrandingVery cool all right? So I’ve got 2 questions left very simple I’m always fascinated by ah how often people consume their products so number one how often do you eat broasted chicken or turkey I guess in your case and then the other question is if you had 1 final meal. 30:22.98Jay CipraOkay. 30:34.55vigorbrandingWhat would you eat and where and why and you can’t say Bros did both. 30:37.54Jay CipraWell I’m gonna so I’ll obviously I’ll start with no I won’t say both I’d like to but I won’t but how often do I eat brocester chicken we have a test kitchen. We’re constantly doing different things to either test our equipment or test product. So I’m going to say it’s at least weekly if not more. 30:56.82vigorbrandingThat’s great. 30:56.95Jay CipraI will also say because I’m in the chicken business. Um I do like to taste other people’s chicken just to see what it’s like and so wherever I have the opportunity to stop it and try somebody else’s chicken I definitely will my wife looked at me once and was surprised because we’re at a steak restaurant. And I ordered fried chicken I said he got it test out the competition. So I’ll have it often. But as a matter of fact I just had a piece of chicken broster chicken as I was leaving office yesterday. So I have it quite frequently. Um, as far as my last meal that’s a tough one and I just say it’s a toss up so I’m gonna throw it too. Um, I used to spend a lot of time. My daughter went to northeastern university in Boston and she played ice hockey for their team and while out there I fell in love with 2 restaurants. So I just say there’s 2 places that I would go ones probably would be my you know if it would be my last meal. It would be aben Lewis. 31:35.44vigorbrandingAre. 31:51.83Jay CipraAben louis steak place and I would start with their onion soup. Get a good New York strip and some cream corn to to acompy that. But so there’s also some great restaurants in the north end. But I get just gonna say you know Aben Louis by far is my favorite. 31:52.14vigorbrandingUm, any. 32:07.92vigorbrandingAwesome! Very cool Jay. Thank you so much. The broster story is an awesome one I mean the the challenge is not challenged, but the the goal is just to get the product in people’s mouths because they do. Obviously that’s why people want to copy you. That’s why people talk about you and that’s why people are building their their convenience to our brand around you so that’s congratulations on all the success and 70 years is quite remarkable. So thank you for your time appreciate it. Awesome talk soon. 32:32.92Jay CipraThank you very much like this is great. Thanks again.

There were athletes , then, there was "Wilt The Stilt" Chamberlain, one of professional sports GREATEST players. On the day of march 2nd, 1962, Chamberlain set a record for professional baketball that may never be broken scoring one hundred points in an NBA game in hershey Pennsylvania. Join host John Spoulos as we relive the story of that historic day.

Welcome to another episode!Tonight we have:Lisa Stokes:Lisa is the President and Owner of BRP Entertainment, BRP is a full service entertainment company in Hershey Pennsylvania, as well as an Executive Board Member of Visit Hershey & Harrisburg and much much more. Lisa also volunteers her time to support and improve our local PA community.https://brpentertainment.com/Solar Federation:Formed in 2014, Solar Federation is a CPMA winning Rush tribute band. With worldwide recognition by Rush fans as well as the original band members, Solar Federation is a passionate and incredibly talented group of musicians. For more info and/or to find their music:https://solarfederationband.com/about/https://www.facebook.com/solarfederationrushEnjoy!You can find out more about the CPMHOF @ https://cpmhof.com/Brought to you by Darker with Daniel @ Studio 3.http://darkerwithdaniel.com/All media requests: thecpmpodcast@gmail.comJoin us back here or on your favorite audio streaming platform every other week for more content.

This episode's guests are Derek DiMedio, and Tony Stagliano, owners of Hershey Cycles.Located in the sweetest place on earth, Hershey PA, Hershey Cycles is doing things a bit out of the ordinary. A growing customer base and unique philosophy on customer relations, service, and sales this shop is one to watch. Listen in and learn more about Hershey Cycles, and their role in bringing focus to the Cannondale Bicycle Corporation, who was recognized with a permanent exhibit at The State Museum of Pennsylvania.Support the show

I just got back from the Pet Boarding and Daycare Expo in Hershey Pennsylvania and wanted to share some of the things I learned there. I met so many great people and saw some amazing presentations that have opened my mind to new ideas and fired me up to implement in some things for future growth.Learn what I discovered there, as well as what you should do with all that knowledge that you've learned.

After returning from Hershey, PA from the ACT-IAC Imagination #ELC23 conference, Robert and Adam sit down with some of the power players who made it possible. USDA CIO Gary Washington, Safal Partners Malcom Harden, and ACT-IAC CEO Dave Wennergren join the GovNavigators Show to recap one of the biggest government technology conferences of the year. Show LinksACT-IAC Events CalendarPresident Biden's Executive Order on Artificial Intelligence

The Famous Friday Show is packed today! First up are David Zucker & Jim Abrahams (co-directors of the classic comedy film Airplane!) to discuss their new book Surely You Can't Be Serious: The True Story of Airplane! and their approach to comedy (clever, creative and at times indecorous). Adam Holz (director of Focus on the Family's PluggedIn.com) joins the show with thoughts on how Christians might approach engaging movies, music and the culture at large (including the new film "Killers of the Flower Moon"). Dallas Jenkins (writer, producer & director of The Chosen) also checks in from Los Angeles where he's wrapping up work on Season 4 of the show (Sundays at 8pm on the CW), set to air in early 2024. We cap off the program with the ever-increasingly popular (cough, cough) "Now THAT'S Punny" segment! Sports clips:Trea Turner (Philadelphia Phillies shortstop)Bryce Harper (Philadelphia Phillies first baseman)John Tortorella (Philadelphia Flyers head coach)Julio Jones (Philadelphia Eagles wide receiver)Jalen Hurts (Philadelphia Eagles quarterback)Featured clips:Kevin Williams (Gaither Vocal Band guitarist, bandleader and ministry mischief maker :))Andy Napier (Trans World Radio (TWR))See omnystudio.com/listener for privacy information.

Today's guest is Ceena Jenkins, sharing a patient's perspective on healthcare on this episode of the Perspectives on Healthcare podcast with Rob Oliver. This is interview 44 in the Guinness World Record Setting patient's perspective interview marathon. Ceena is from the sweetest place on earth, Hershey Pennsylvania. She brings her perspective as a patient and as a state employee empowering people with disabilities. Her openness is powerful and refreshing. Here are 3 things that stood out as Ceena Jenkins gave us a patient's perspective on healthcare: All healthcare workers are “Healthcare Heroes”. There is not one name that jumps to mind as standing out above the others, each of them plays their own role in serving their community. Quality healthcare involves providers taking the time to understand the patients need, considering alternatives, and involving the patient in developing the treatment plan. There is still stigma that surrounds mental health concerns. Medical professionals, and the community at large, need to be more understandable and empathetic for people experiencing mental health challenges. To book Rob Oliver as a speaker at your next event visit: http://www.yourkeynotespeaker.com Be sure to subscribe to the podcast on your favorite platform: http://www.perspectivesonhealthcare.com/subscribe Follow Rob Oliver and Perspectives on Healthcare on social media: Twitter: http://www.twitter.com/yourkeynoterLinkedIn: http://linkedin.com/company/yourkeynoterLinkedIn: http://linkedin.com/in/imroboliver Disclaimer: All opinions expressed by guests on the Perspectives on Healthcare Podcast are solely the opinion of the guest. They are not to be misconstrued as medical diagnoses or medical advice. Please consult with a licensed medical professional before attempting any of the treatments suggested.

Today's guest is Ceena Jenkins, sharing a patient's perspective on healthcare on this episode of the Perspectives on Healthcare podcast with Rob Oliver. This is interview 44 in the Guinness World Record Setting patient's perspective interview marathon. Ceena is from the sweetest place on earth, Hershey Pennsylvania. She brings her perspective as a patient and as a state employee empowering people with disabilities. Her openness is powerful and refreshing. Here are 3 things that stood out as Ceena Jenkins gave us a patient's perspective on healthcare: All healthcare workers are “Healthcare Heroes”. There is not one name that jumps to mind as standing out above the others, each of them plays their own role in serving their community. Quality healthcare involves providers taking the time to understand the patients need, considering alternatives, and involving the patient in developing the treatment plan. There is still stigma that surrounds mental health concerns. Medical professionals, and the community at large, need to be more understandable and empathetic for people experiencing mental health challenges. To book Rob Oliver as a speaker at your next event visit: http://www.yourkeynotespeaker.com Be sure to subscribe to the podcast on your favorite platform: http://www.perspectivesonhealthcare.com/subscribe Follow Rob Oliver and Perspectives on Healthcare on social media: Twitter: http://www.twitter.com/yourkeynoterLinkedIn: http://linkedin.com/company/yourkeynoterLinkedIn: http://linkedin.com/in/imroboliver Disclaimer: All opinions expressed by guests on the Perspectives on Healthcare Podcast are solely the opinion of the guest. They are not to be misconstrued as medical diagnoses or medical advice. Please consult with a licensed medical professional before attempting any of the treatments suggested.

opsi is a daily workflow app built to progress the way modern operators manage their restaurant. With robust recipe management, true recipe costing, task and food prep lists, and product guides, opsi is suited for any operation looking to maximize efficiencies within their kitchen team, and cut down on employee training times. James has 20 years of experience in the hospitality industry and a strong vision for technology's role in it. His time in the kitchen has taken him from New Jersey to Rhode Island, Washington DC, San Francisco and Minnesota. As a chef, James has worked alongside industry-leading chefs such as Michael Mina and Gavin Kaysen, giving him a profound understanding of restaurant operations. The inspiration for opsi came early in James' career after he took over as chef de cuisine in a restaurant that was in the midst of change and facing issues with internal communication. QUOTES “(Being a restaurateur) is a wild and challenging business. From any angle, as an operator it's even more challenging because you've got 50+ people banking on you.” (James) “I love the stories behind entrepreneurial ideas because they're usually very simple, very true and very authentic and that's what makes them wonderful.” (Michael) “Technology was a space for me where we could develop a solution where we could keep all the information in there, keep the team on the same page and marching to the same sheet of music and moving in the same direction.” (James) “(opsi) made it easier for us to focus on the larger goal, which was servicing the guest and putting out a really high quality product.” (James) “In any kind of creative business, there's organized chaos and artistry but I agree that people need and love process. A little organization isn't a bad thing.” (Michael) “My belief is that anyone – from a food truck to a three-star Michelin restaurant – can utilize opsi.” (James) TRANSCRIPT 00:01.48 vigorbranding Hello everyone today I am joined by someone who knows a lot about how to run an a fishing kitchen his name is chef James Pasa Faro James how you doing say hello and give us a little bit of your backstory. 00:17.65 James Hi thanks for having me. Um, yeah, my background I started in the cooking culinary world when I was really young something I really wanted to do from a young age bounced around a bunch ended up in Minnesota. I work for some really great chefs like Gavin Casean and Michael Mina and um here I am now working in technology which I never thought I probably have to say out loud. 00:42.10 vigorbranding That's awesome. We're gonna talk about opsy here in a little bit but where did the whole love of cooking come from like where did it start I mean how did you? How did you happen upon it. 00:51.22 James Yeah, um, you know a lot of the times I think generally this story kind of goes for people. It's like you know they're cooking in a kitchen if they're grandmother or mother some some family member or it's a family-owned operator. My parents. Ah, my mom was in sales for telecoms so she worked for att my father was in floing so he worked worked in union in New York and then he owned a business in New Jersey where we grew up and he just had friends that were in hospitality so they would always throw a a game dinner every year at a restaurant called perona farms and it was run by 3 brothers and. 01:09.94 vigorbranding And. 01:25.26 James They're they've been in business for over 100 years now and they're like in their sixth generation of family running it. But at the time um Kirk was the chef and he was kind of running this program where he could. Ah, bring in local hunters and fishers and cook a dinner each year and kind of run it for friends and family and kind of started blossoming from the late 80 s to early 90 s where he actually um, he launched a really successful smoke salmon business and he started sign. Ah the likes like Danielle on Louis Palydan um wolfgang puck 01:54.87 vigorbranding Um, wow. 01:55.80 James Kind of all over the country and then he started bringing these really large name chefs to this game dinner every year. So when I was like ten or eleven it was every Tuesday of every year for first Tuesday every year they would close the restaurant prep for the weekend weeding up to that Tuesday and then these chefs would come off from all over the country and at the time I had. You know and no idea it was like mingai and Robert Irvine and Danielle Balloud and all these people um, but what really drew me to it was just it was seemed like friends having fun together and it was the energy of the space and the camaraderie and the food was obviously a plus on top of it. But it wasn't ever that. Ah. That magic moment of like something hitting the pan or me tasting something. It was more about being in an environment being around people. Um, and I think really just like the culture and the energy that was built around it at the time was what really drew me in. 02:42.85 vigorbranding It's fantastic and the game dinner sounds awesome. Yeah, you have to at the end here if you have ah a recipe for Elk I Need I mean I I always have a freezer full of Elk I'm a diehard hunter and you know there's nothing better than having a great meal with friends around something you know that you've actually worked really hard for so. 03:00.94 vigorbranding Ah's it's because it's not easy to cook game I mean it's not I mean people ruin it a lot so that's fantastic. Um, so you work in Minneapolis San Francisco Boston um, did you ever have a desire to do your own restaurant. 03:01.38 James No, it's not. 03:15.61 James Um I did I mean it's obviously still there right? Ah, you know you travel different paths and it's something I definitely want to do at some point I hope to pick it up in the future. Um, but it's ah as you know and people you talked to.. It's a wildly challenging business. Ah, from any angle of it. But as an operator. It's you know ever more challenging because you're looking at 50 plus people that are banking on you. 03:39.33 vigorbranding Yeah, and no question Plus well and be an entrepreneur though. But you're now so you jumped into the tech. So that's so much easier than running a restaurant right? Ah yeah. 03:46.48 James Um, bit different ah different skill set different different patients level. 03:52.50 vigorbranding So how talk a little bit about ah opsy I Mean you've said in the past the idea of opsy started with a simple concept right? You know how to get rid of the paper clutter. You want to talk a little bit about that and you know the brain child behind it I Love entrepreneurial I mean I I consider myself one and I love the stories behind them because they're usually very. 03:59.87 James Yeah. 04:07.95 vigorbranding Simple. They're usually very true. They're very authentic and that's what makes them kind of wonderful. 04:13.31 James yeah with opsy um yeah I was about 26 in San Francisco I was working for Michael at the time. Um I just took over as chef de cuisine for a restaurant called r and 74 that was in the fiai. Um, and it was this really beautiful french. Burgundy restaurant built on a great wine program and I was drowning I um, you know took my first step into the really deep end. They trusted me with a lot of so lot of things inside the restaurant and what I really wanted was just something that I didn't have to chase around paper. Um I didn't have to. Print all this stuff off overcommunic communicate fill the binders up and I kind of went on this search for something that I thought should have been out there at the time we all had iphones and we all still have iphones and Android devices and there was these like little computers in our hands every day that I just assumed there had to even been something right? and when I went out and looked it. Didn't really satisfy the need. So I kind of went down this path with my friend and we started building. Yeah a dodpercent. 05:15.12 vigorbranding That's awesome. Necessity is the mother of invention right? So so oil stained prepless and recipes you want talk a little bit about that. 05:28.31 James Yeah, it was um yeah we were. We were going through this large change at the restaurant I I came in as an executive soou chef and then when ah the chef Mike Graffiti left I took over as a Cdc for him. Um, it was you know it was very disjointed in communication. It was kind of hurting the team because it was more of a a survived less thrive situation on a day-to-day basis. Um, and we really were very leaning forward into systems and system orientation for communication and kind of removing a lot of this gray area which a lot of restaurants are gray generally. Ah, removing a lot of the gray in this human element of just like collecting the physicals and having to put them on stations and keep them in places because you know they get oil spilled on them and you have to rewrite them or print them out again. Um, but always having a backup somewhere and technology for me was that solution to kind of develop a space where we could keep all the information in there. Keep the team all on the same page marching in and singing off the same sheet of music and moving in the same direction so that every single day when they came in they knew the goal. They knew what their goals were and what they were driving towards and then once you kind of for us when you got rid of a lot of minutiae of like where is it who wrote this who did that who did this where as a recipe. Um, it made it easier for us to focus on the larger goal which was servicing the guest and like putting out really high quality product opposed to just making it through the day because the system was broken. 06:52.28 vigorbranding Yeah I mean in any kind of a creative business which obviously being a chef is super creative in a kitchen I mean there's that organized Chaos. There's that artistry. But I think I do agree I think that people need and love process I just spent unfortunately way too much time talking about that as far as our business you know. Keeping the time and keeping things organized so that they they are. They're able to thrive right? A little organization certainly isn't ah isn't a bad thing. Um, but talk about your partner and and how your partner got into it in the business and how it got started and all that. 07:10.50 James Yeah. 07:21.67 James Yeah Matt is wildly talented. Definitely completely different skillset than I have he spent a lot of his early career in videography design. He's done all the architecture from the backend working with our cto justin writing all the code. Um, and he's done all the uiux experience for opsy which I think is really powerful because the the whole idea is that when I was conceptualizing the idea we were running into these walls of just really large enterprise systems that just weren't resonating with what I needed every single day and we needed to make sure that the tool we designed and built had to be very streamlined trim light feeling. Not so dense and cumbersome. So Matt is amazingly talented. really really smart he's taken an incredible approach from just a design perspective and user interface perspective I think he's he's setting us up for a ton of success because it's it should be something that you could easily pick up understand get into get out of and get back to work. 08:19.89 vigorbranding Fantastic and opsy recently partnered with ah Gavin Caseson is that correct notable chef ah James Blair word winner. 08:26.88 James Yeah, yeah, Gavin has um, yeah, been a ah longtime mentor friend boss lots of different capacities advisor investor. Um, but ah when I first met Gavin I came out to Minneapolis to dodge at belcour and spoon. Um, and it's kind of in between what I was going to do next and we're winding down in San Francisco and he offered me a job and I you know, kind of just expressed the idea that you know if we continue down this path talking about opportunities that I wanted to make sure you understood there was things that I was working on and that I would need this duality of support as I make me this next. Step forward. Even though I didn't take the job at the time because it wasn't the the chef role that was open. He immediately gravitated towards us and he became our first adviser very early on probably going to back six years now and then when the opportunity came up to move to a swoon and stable. We started piloting the actual project inside the restaurant. So it was um. 09:22.95 James Blessing in a curse right? You're kind of drinking from a fire hose at that point when it comes to feedback when you're given it to your team. 09:27.13 vigorbranding Absolutely so I mean you know obviously organization in any business is super important and this is an opportunity for you I guess to sell your dream or your vision here. What types of restaurants need your tool the most like who do you see as your primary customer who's who's the most suited to. To to to be involved in the Opsy platform. 09:49.49 James Yeah, we get this question a lot. Um, generally my belief system is that anyone whether it's a food truck to a threet star Missioncheland restaurant could utilize opsy multiunits single concept multi unit multiconcept the. At the end of the day. There's a there's a very large event diagram of functionality that all is true within restaurants right? You are producing food. You're managing people. You're pretty prepless like all these things are just common truths throughout the whole industry. So. We started in a place of like a spoon and stable upscale casual. This is just based on my background and Kavin's background and we built it for the 4 walls of that restaurant and it works extremely well and as we continue developing. We're focused more on both going downstream to more fine dining restaurants but also on the opposite side of that stream. Going into more casual qsr virtual brands to make sure that you know the tool still fits. We don't we don't develop in any specific way that it's like okay this really only works for Thomas Keller or Danielle or Gavin this doesn't just work for you know the Mcdonald's or the larger change or the the quick growing franchises. It's um. 10:50.64 vigorbranding Um. 10:57.25 James We take a really honest approach and when we when we work with a company whether it's your business or a multiple tuda businesses that that are our partners Now we yeah we have lots of conversation with how we can be become better. 11:07.82 vigorbranding It's awesome. It's awesome. Well I know in this industry I mean I I started my illustrious career in a restaurant like most well I shouldn't say most everybody did but I was a dishwasher and but I was very fortunate actually because I worked with ah a gentleman who was. Pretty ah, well known it was in Hershey Pennsylvania and he was a chef and he had his own place and it was sort of his last sort of ah chapter he wanted to just do his thing his way and talk about the oiltained recipes I mean this guy was crazy. Um, gourmet magazine was begging him for his. Ah. 11:22.73 James Okay, you know. 11:39.23 vigorbranding Coconut Cream Emmaellatta recipe. It literally died with Him. He would not let win the building when he made it and I mean there's a lot of that old school sort of philosophy and like artistry I mean how how how is this help with that I mean are you finding resistance from those old school guys or is everyone really realizing hey look. We've got to. We've got to have this product ah to help streamline things. 11:59.48 James You know when we first started it was a matter of like trying to delutter and reorganize and kind of update because there's been very little focus on the back of the restaurant when it comes to technology tons on the front. But you know as time goes on I think especially with covid covid has kind of changed the way people think about. 12:13.29 vigorbranding Um. 12:17.82 James But staffing and all the hardship that everyone is going through from finding staff now that people want tools that help them do more with a little bit of less systems ultimately scaffold that structure and allow people to do those things because there's you know a rubric to work within um and now we are starting to see it's less of we're not here to convince people. Of what they should be doing I'm not going to be a ah person trying to give in someone how to change the way they run their business. It's up to them to make that decision. But when we find the people that are coming to us for this Problem. It's it's something that is it clicks like they see it immediately. They understand they need to solve the problem and you see it on both ends like older chefs will have to eventually come to this idea because. 12:56.62 vigorbranding Who. 12:56.73 James They're hiring younger and younger cooks and servers and people every single day that the tool has to meet them at their staffing where they are today and yeah when I'm not very old but I'm not young anymore. Um. 13:09.68 vigorbranding Jesus. 13:10.85 James When I started. It was like take the muskin out and listen to me talk and write it down and if you don't write it down. You don't know what's going on and now it's like if I had to give a binder of paper to an 18 year old kid coming off the street to be a prep cook like he's going to look at me cross-eyed. So we're we're hoping to help meet these people this workforce this new generation of cooks and chefs. Where they are and they're far more technically inclined than any generation before they they grew up with it in their hands. Their whole lives. 13:36.72 vigorbranding It's it's wonderful I mean it's ah as I was saying earlier necessities of other invention. It makes total sense. It's a simple concept but it's a great concept and something it's it's absolutely needed I mean where do you see yourselves going in the next day two three years I mean what's what's your vision for the business. 13:48.56 James We Want to you know obviously bridge a lot of these gaps we want to again meet the people where they are. We want to help bring a little more insight to the day-to-day operators and start to segment out a piece of business that is not so financially high minded. Financial high-mounded tools are great for the controllers cfos accountants of the world but it doesn't really help the operators that are running the restaurant a day-to-day basis scheduling cooking things like that. So we're hoping to be a distillation of information at some point it sit in between those tools. Um, and then you know we're. people that believe we need to stay focused on what we're great at um and we've built a really great tool that I believe works well and we're going to continue embellishing on it and progressing and changing and ideaating on the tool and making it better and a lot of my focus now going forward is finding strong partners that are also likeminded that are. Best in class technologies that we can work with and we actually you know in the next couple weeks and months we're going to have a few announcements coming out about some of our partners that we're working with and people that I I put high value on and what they're doing and believe they are best in class. 14:53.59 vigorbranding It's awesome. Yeah I mean it's It's ah it's remarkable and it's ah it's great I mean and I think you have the the absolute right perspective on growing a business you got to stay focused and and take it to the people that need it and and I love it I Love it I'm looking forward to seeing what what the future holds. 15:04.19 James And. 15:08.61 vigorbranding Um, so I have to ask these are we do every year we do food and beverage Trends and restaurant trends and technology obviously is just always there. Always there. In fact, it's hard to find things that aren't tied to technology for a trend. 15:14.50 James Food. 15:21.33 vigorbranding Um, we we read a lot and heard a lot about robots and Kitchens and all that I mean what do you? What's your honest opinion about Robot servers and that kind of a thing. 15:30.32 James Um, you know they have their place I've been I've been to the sushi train places where the the robot brings you your drink and like drives cocktails around for sure. It'll always exist the the robot cooks like the sweet greens of the world I Think there's definitely a place for it. There's you know. 15:33.98 vigorbranding You. 15:47.82 James Very fast casual grab and go type situations that definitely serve that purpose. It will fill a gap for sure. Um, for like everything in the middle market I even think like all the way down to fast casual. Yeah I think technology is going to continue growing in a way that helps bolster the human element because. For me again going all the way back to being eleven ten twelve the reason I came into restaurants is people when you go to a restaurant and you sit down and you pay money you you get a server that is talking to you get a cook that is cooking the food. Yeah um. You ideally have a consistent experience but it's always never going to be the same It's always going to hopeful build and build and build for you and if you start removing that? yeah humanity out of the experience. Um, and I think all the way down to you know, fast food service elements. There's. Still pieces of it that the humans are going to be so I believe like technology itself. Everyone's going to want to talk about Ai replacement of people robots I mean it's just not realistic. It makes sense. So I think we'll always go down that path in certain segments. But I think where where technology really needs to go and should go is. 16:48.32 vigorbranding Um, the hunt. 16:59.62 James How do you better? The human experience while they're working and how does that bolster of the human experience while their employees of that space bolster The human experience as a guest and how do you engage with them differently and continue driving that experience and bringing them back. Whether you're picking up a burger. You're sitting down and spending thousands or hundreds of dollars on a meal. 17:17.30 vigorbranding Yeah, and I mean I love that answer and and I mean the robots are kind of kitchen kind of cool. Whatever's neat sort of trendy maybe but I love the idea your technology is one that that allows humans to do a more efficient job. Hopefully it'll drive more. 17:31.76 James Do. 17:34.74 vigorbranding Happiness culture better experience for the guest and I think at the end of the day you're right? That's what we all go out for right? We want that human experience. We want to. We want to be with friends or ah, you know business associates and just have a great time and it's That's the overall interaction. It's The. Ah, the servers. It's everybody that's involved that that makes it fantastic and makes it it. It makes an experience right? So I think ah I agree with you I Love the human side of things versus ah maybe what were the robotic side. Um, yeah, That's right, That's right. 18:00.81 James I Mean if we go all the way to robots you're gonna It's not go be hospital tow anymore. It's gonna be something completely different. 18:09.51 vigorbranding That's right, is there anything else, you'd like to tell us about opsy I mean anything else about your business the future What you see for technology. Ah any ancillary products anything like that that you want to talk about. 18:21.50 James No, we're you know we're hoping to push out a bunch of updates here. It's um, you know the the technology piece is a process that ah, that's new to me because it's it's not so physical. It's not tangible. It's more of a conversation then there's there's other people that are smarter and better than me ah doing the work and. I kind of I kind of wait for the results to test and play with um, not at the moment we're we're really just excited about some of the partnerships we're going to announce and also um, yeah, we we love being substantially footed inside the hospitality you know with myself my background Gavin we have a couple other. 18:45.57 vigorbranding Um. 18:55.68 James Chef advisor investors that we're going to kind of bring to the forefront and it's it's going to be our prime focus of having these types of conversations and create dialogues with our chef partners to make sure that we are developing the tool in a way that is applicable to their day-to-day life not from a perspective of James has been removed from the kitchen for a year and a half and 19:14.21 vigorbranding Um, yeah, you're always in Beta right? I mean you're always in Beta and it's It's a tough thing I'll see for me personally I had to learn like with the the dev work that we do and things like that it is that. 19:14.30 James He still believes. He knows what he's doing because he hasn't work in the kitchen anymore. Um, it's it really needs to be rubber meets the road type development. Yeah. 19:30.26 vigorbranding You know I'm used to in life start and stop like here. We make this and it's finished but this when it comes to software and anything development. You're always in beta so um, all right? Why? Yeah, absolutely so I got one last question all right if you had 1 final meal. What would you eat and where and why. 19:31.73 James Who. 19:38.71 James That's constant churn. 19:49.95 James Um, you know I hate to bring it all the way back to the beginning of the conversation. But um I I spent a lot of time in the kitchen while early days in the kitchen with my father as he like spent time around his friends. Um, and one of the first things I can vividly remember not making but help put together was a venison carpacco dish um with with ming sigh and it was like toasted sesames hot sesame oil slice Ven Venison Tenderor wine and like a bitter green salad and. 20:13.00 vigorbranding Um, this. 20:23.98 James Being an 11 year old kid I've never had anything like that or you're close to raw food and I the the idea is so visceral my mind I think from just the weekend leading up to it and being around my father and being around all these types of people if I had to have 1 final bite. In my life. It would be going back to that moment in time and um I think that is like the the white switch that flipped in my mind to say like you know food is what I want to do because I don't have to do social studies anymore if I do it? Yeah, we hunted fish still all the way up growing up. 20:55.45 vigorbranding Ah, that's that's fantastic. So was your father also a hunter then. 21:02.50 James Ah, mostly like upline foul stuff. Yeah. 21:02.72 vigorbranding That's awesome. Yeah, very cool, very cool. Yeah I share those passions big time. Um, what's your favorite game meat. Would it be that or is there ah venison Ah birds I mean. 21:15.12 James Um I love duck obviously um, we have amazing duck producers out here and then pheasant because that again going back to the experience like the first time I learned how to break down a full bird was um. 21:18.76 vigorbranding Who. 21:32.65 James Jalo we poed on and it was right a year or two before he passed away but it was like just learning experience and it's not going from like cleaned animal from a bag to the table breaking it down. It was like feathers and heads and wings and like. 21:48.41 vigorbranding Um. 21:49.14 James Endto-end learning how to do it. It was a really cool experience. It's something that really super value because it's applied everywhere right? Ducks Pheasants Chickens Geese All kind of the same. 22:00.67 vigorbranding That's awesome I mean like I can totally relate I mean I've done all that but never not nearly as sophisticated as you have I can guarantee you that but I mean the whole thing from the you know field to to to table. 22:10.26 James And. 22:12.30 vigorbranding And ah and I'll say this the fun and the camaraderie that comes around with it stories. It's just ah I mean it's just something I crave. In fact, if you're anywhere near my cabin on any given weekend. There's bourbon being poured and Elk burgers or ah backstraps being being provided I. 22:16.66 James Yeah. 22:30.10 James Ah, so. 22:30.80 vigorbranding I Cook all the time up there for everybody and people just stop by. They see my lights on the not even invited people will stop in because they know I'll probably be making Elk or you know pouring a good wine or bourbon and it's It's always a nice time. So I totally respect that. Absolutely absolutely. 22:41.15 James And well we'll have to talk offline about that one then. 22:47.75 vigorbranding I listen it James it was fantastic I really enjoyed talking to you I appreciate your time anything else, you'd like to leave us with. 22:53.39 James Now. Thank you I Appreciate this love to stay in touch and just appreciate giving us a platform to talk about what we're doing and we're excited to keep on going forward with everybody. 23:02.12 vigorbranding Absolutely hey and best of luck to you I Love what you're doing and I love the attitude behind it. It's excellent, well done. Thanks. 23:07.31 James Thank you appreciate it.

We are continuing our celebration of Comic Con season at the Last Comic Shop with some great interviews from this year's Hershey Comic Con in Hershey PA! Listen to stories from great comic book creators behind such characters as Green Lantern, Spider-Man, Batman, American Flagg and tons of legendary characters! Host: Andy Larson Co Hosts: Chad Smith, Mikey Wood, & JA Scott   Interview Guests:   Joe Staton (Green Lantern, E-Man, Scooby Doo)- Website Scott Hanna- (Spider-Man, Batman, Superman)- Website; @inkerscott1/Twitter Howard Chaykin (American Flagg, The Shadow, Hey Kids! Comics!)- Website     Special Thanks to the Hershey Comic Con ! Website

A podcast favorite guest Helen Keaney drops in. Romas is frozen a  ship.Ducharme introduces a new character and it's painful. https:/patreon.com/2als1podhttps://www.instagram.com/thetalkingdickscomedypodcast/https://twitter.com/DicksTwohttps://www.facebook.com/thetwodickshttps://www.facebook.com/The-Talking-Dicks-Comedy-Podcast-107101331446404Support the show

This is just a week after Episode 062 - Room 206, so we are feeling loose. There's a very thin thread of a storyline in this episode, but we do cover Kentucky Owl from Kentucky of course, Monk's Road also from Kentucky and David E. from Hershey PA. Alton and Kratt did their homework, while Kurton and DEW just interrupted the entire time. We sample a great range of flavors mixed together with plenty of sharp banter between Kurt and Kratt. Shocker. Grab a bottle and a glass, sit back, enjoy the episode and ask yourself, whoooooo would you want to share a bourbon with at a concert of a lifetime. #DavidE, #KentuckyOwl, #MonksRoad

"Come with me and you'll see a world of pure imagination!" COME WITH US on the road while we head to Hershey PA, to visit the iconic HERSHEY PARK(and to eat our weight in chocolate)!  Along the way we discuss the 70's classic WILLY WONKA AND THE CHOCOLATE FACTORAY! DID THIS MOVIE SCARE YOU AS A KID?!?! 

Hershey is east of Pennsylvania state capital Harrisburg. # Hershey # Candy --- Send in a voice message: https://podcasters.spotify.com/pod/show/Tammy English /message

This week we talk about Jordans experience at WWE Raw this week in Hershey PA aswell as This weekends HUGE Wrestling Pay Per Views!

Hi everybody and welcome to today's episode of Attendance Bias. I am your host, Brian Weinstein. There are certain months and seasons in Phish history that represent more than just a page on a calender: August ‘93, Fall ‘97, June ‘94…but there is one that overrides them all: December ‘95. A month that not only has some of the best music of Phish's 40 year career, but a month that represents their ascent from large theaters and college campuses to city-center arenas across the nation. Today's guest, Jeff Carroll, brings us to the very beginning of that month as we discuss Phish's show from December 1, 1995 at Hershey Park Arena.One month before the band would conquer Madison Square Garden, they laid waste to central Pennsylvania by demonstrating everything they had mastered up to that point, and every reason a fan would want to see them: musical mastery, a dash of Gamehendge, and Fishman running around the stage in a light-up cape after singing some late-stage Elvis. But according to Jeff, there was much more to this show than even all that.So let's join Jeff to chat about when Stash goes dark, Shakespeare, amusement park Phish as we break down December 1, 1995 at the Hershey Park Arena, in Hershey PA.

Rachel is a Transition lifestyle expert (Transitions Lifestyle System -TLS) Her low-GI based program centers on food quality, because wholesome food produces lean, energetic people. Controlling the GI of your foods promotes normal blood-sugar levels and enables the body to stay in a fat-burning mode. By changing your diet with TLS you will feel energized, alert and productive.

Tim has on Boxing Legends during a special 50th Episode live podcast from 5 Stones Fightclub. Listen as he interviews Micky Alan Blyweiss, Marlon Starling, Vinny Paz, Tyrell Biggs, Dean Williams, Sugar Ray Seales, Vincent Pettway and 5 Stones Fight Club COO Mark Hammaker. Follow and Subscribe and Rate Five Stars on Spotify and Apple and YouTube Tim Witherspoon Jr. (@terribleii) is Young, Black and Suburban. He boxed professionally, and now he owns a gym in Bristol Borough, PA, Witherspoon Boxing and Fitness (@WS_boxing). Listen to him interview guests as they talk about being young, black and suburban through shared and unique experiences. Box with Tim at witherspoonboxing.com Listen to our sister podcast Young Blonde Suburban hosted by Attorney Kaitlin Files anywhere you get Young Black Suburban! To contact Young Black Suburban email YoungBlackSuburbanPodcast@gmail.com Produced by Jordan Fried @jfreeeze | Music by Talent Harris (@talentharris) A Late Night Hump (@latenighthump) Production in conjunction with LNH Studios (latenighthump.com) --- Send in a voice message: https://anchor.fm/youngblacksuburban/message

Hour 1: Jerry and Sal are in for the week and begin with a look at the Giants and Jets playoff scenarios. Sal says even though the Jets can get in, they aren't good enough. Sal says the organization remains a failure and they put Zach Wilson in a position to fail. Sal also says Daniel Jones is not very good and Jerry disagrees on that as well. CLo is with us today but won't be here Thursday or Friday because he'll be in Hershey with his kids. Jerry wonders if they could have chosen a place with warmer weather. Chris recaps the Christmas Day NFL games and begins with the Bucs' ugly loss to the Cardinals in the night game. The Rams crushed the Broncos in a game the guys say Jim Nantz and Tony Romo can't be happy they spent their Christmas calling. The Packers beat the Dolphins to help the Jets stay alive and the Giants lost on a last-second FG on Saturday. The Knicks lost and Jalen Brunson left with an injury. In the final segment of the hour, Sal shares his Christmas experience. Hour 2: Hour two begins with Jerry asking if Sal can remember a holiday being ruined by a football game. Then they discuss how the Giants matchup against the NFC playoff teams. What teams could the Giants beat in a road playoff game? CLo returns for an update and begins with a classic prank call from Jerry's hosting past. CLo heard a national spot that Jerry recorded and they revisit times when anchors and hosts were pranked with fake sponsors. The Bucs stayed in first in the NFC South but Jerry says teams that finish below .500 shouldn't get to host playoff games. The Rams ran over the Broncos and the Packers came from behind to top the Dolphins thanks to three Tua INTs in the fourth quarter. Sal was given a hard time for trying to watch later games on Christmas Eve. James Harden might want to go back to Houston. In the final segment of the hour, Jerry and Sal discuss the Knicks losing on Christmas and how the Nets look like a legitimate contender under Jacque Vaughn. Hour 3: Hour 3 begins with Jerry and Sal discussing the latest developments with Carlos Correa's flagged physical. Sal says the Mets are being responsible and both of them think the deal ultimately gets done. CLo returns for an update and continues to get grilled on going to Hershey Park in late December. Sal learns who Patrick from SpongeBob is and then the guys recap the three Christmas Day NFL games. In the final segment of the hour, Jerry shares that he watched “A Christmas Story” for the first time and is not a fan. Hour 4: The final hour begins with one key question. Who will start Sunday for the Jets if Mike White isn't cleared? Sal doesn't think Zach Wilson will be benched for Joe Flacco. Sal wouldn't be so quick to give up on Zach Wilson. CLo returns for his final update of the day and the guys break down some poor QB play from Sunday. The Jets need to beat the Seahawks this weekend. Is Seattle still a tough place to play? The Knicks lost to the Sixers on Christmas Day. In the final segment of the show, Jerry discusses how he feels bad passing Yussef for the picks lead and possibly depriving Yussef of a trip to the Super Bowl.

Hour 1: Jerry and Sal are in for the week and begin with a look at the Giants and Jets playoff scenarios. Sal says even though the Jets can get in, they aren't good enough. Sal says the organization remains a failure and they put Zach Wilson in a position to fail. Sal also says Daniel Jones is not very good and Jerry disagrees on that as well. CLo is with us today but won't be here Thursday or Friday because he'll be in Hershey with his kids. Jerry wonders if they could have chosen a place with warmer weather. Chris recaps the Christmas Day NFL games and begins with the Bucs' ugly loss to the Cardinals in the night game. The Rams crushed the Broncos in a game the guys say Jim Nantz and Tony Romo can't be happy they spent their Christmas calling. The Packers beat the Dolphins to help the Jets stay alive and the Giants lost on a last-second FG on Saturday. The Knicks lost and Jalen Brunson left with an injury. In the final segment of the hour, Sal shares his Christmas experience.

CLo is with us today but won't be here Thursday or Friday because he'll be in Hershey with his kids. Jerry wonders if they could have chosen a place with warmer weather. Chris recaps the Christmas Day NFL games and begins with the Bucs' ugly loss to the Cardinals in the night game. The Rams crushed the Broncos in a game the guys say Jim Nantz and Tony Romo can't be happy they spent their Christmas calling. The Packers beat the Dolphins to help the Jets stay alive and the Giants lost on a last-second FG on Saturday. The Knicks lost and Jalen Brunson left with an injury.

Cybersecurity poses a never-ending challenge to federal information technology people. Now supply chain security has jumped into the pile of concerns. One chief information officer has put cyber defense at the center of her efforts. At the ACT-IAC executive leadership conference earlier this week in Hershey Pennsylvania, I caught up with Energy Department CIO Ann Dunkin. I asked her about whether all those Energy Labs make up a special supply chain risk.

Have you ever wondered why Hershey, Pennsylvania is called that? Or why Hershey's Kisses are called 'kisses'?! Well, we answer all of that and WAY more in today's emotional dive into the history of Milton Hershey! 

Our next stop on the Mother/Son road trip was Hershey, Pennsylvania for some fun at Chocolate World and HersheyPark.  Includes sharing info on the shows at Chocolate world, and the make your own candy bar. 

We are off! The first leg of the Podcast tour began this past week. We are now traveling around the entire United States so if you see our van with the podcast name, “Everything Else” in Bodybuilding, and my giant mug on it, be sure to honk and wave!  On this episode I am going to share about our experiences so far as we traveled through Pennsylvania and Chicago, IL while out on tour — and our life living in a van!  Be sure to join the Facebook group called “The ‘Everything Else' in Bodybuilding Podcast Insiders!” where I share pictures and videos of the tour and you can connect with like-minded people. Additional Resources: -Support my podcast tour of The United States with a donation via Venmo! https://account.venmo.com/u/Michele-Welcome -Doing a show? Not sure if you are posing correctly? Come to a Learn To Pose™ LIVE Virtual Clinic! www.posingpractice.com  -Need accountability for your ongoing posing practice? Jump on my weekly accountability classes at http://www.weeklyposing.com -Want to WIN your next competition? I can help! Learn more at: www.posingwinsshows.com -FREE posing tutorials for Figure, Bikini, and Men's Physique competitors at www.learntopose.com  -FREE ebook “5 Things Every Bodybuilding and Fitness Competitor Needs To Know Before Preparing For A Show” at www.eeinbb.com -Grab your “My Own Motivation” tank top at shop.killitwithdrive.com  Key Takeaways: *The three 9s on my grocery bill (2:03) *Gym review and 1 on 1 posing lesson with Lisa Faser at Quads Gym in Chicago (3:30) *Exploring Hershey Pennsylvania (8:25) *Exploring Chicago, IL (9:38) *Life so far living in a van (11:43) *New announcement! My new program, www.weeklyposing.com will provide ongoing accountability for your posing practice. (13:35) ---Transcription--- We are off! The first leg of the Podcast tour began this past week. We are now traveling around the entire United States so if you see our van with the podcast name, Everything Else in Bodybuilding, and my giant mug on it, be sure to honk and wave. I posted pictures and videos on social media and you can check them out on either TikTok, Facebook, or instagram.  Stuff on YouTube will be coming shortly. The day before we left, I was at the cash register at the grocery store and the cashier comments to me about the three 9s on my bill.  She says to me that it is an angelic sign.  Whether you believe in it or not, it was a nice message. She didn't have to say that to me. It made me feel good to think of a presence with us while we embark on this adventure. Not long after this, I get a message from a movie producer's assistant about a potential role in a movie.  We were prepared to reroute our entire trip and to drive to the movie set.  For a second there I thought about the three 9s and wondered if something bigger was in the works. The stars didn't align this time because they needed me across the country THAT DAY but our van was in the shop so the timing was bad. It did feel good to be considered for a part in a Hollywood movie, no matter how small, and that got my wheels turning in my head about other things I can do while on the road to make extra cash so our life on the road will be more comfortable.  And who knows what'll come up in the future.  I'm always open to new opportunities that make sense.  Speaking of opportunities I'm very grateful to those of you listening who have reached out for potential posing clinics at your local gyms while I'm out on tour. As you know by now, or at least I think you do, that with my 20 year background in all federations and divisions, I have the unique ability to TEACH all federations and divisions from actual experience.  So my clinics are not going to be the same woo woo “look at me” posing clinics you might have already gone to. In fact, I'm going to go as far as to say that you will walk away from my clinics never thinking about posing and presentation the same.  Special shout out to Lisa Faser from Chicago for her efforts and going out of her way - and her comfort zone - to post flyers in her gym to try and round up interest for a clinic. Lisa didn't manage to round up a group of people for a clinic this time, so I offered her a rare opportunity for a 1-on-1 posing lesson. I don't do individual 1-on-1 posing lessons as much anymore because I have my Posing Wins Shows signature group program; however, since we are traveling the country, I thought it would be fun to pop in on people like you that are listening to the show who would normally NEVER have the opportunity to work with me in person. So I will continue to be doing these 1 on 1 lessons for listeners that want a posing and stage presence overhaul while Im on the road. We posted the tour dates and locations at eeinbb.com so check out our tour and see if I'll be in a city near you. If so, just text our dedicated line 702-637-0091 to set something up at your local gym.  Lisa's gym is called Quads gym and is located on North Broadway in Chicago. The parking situation there is a challenge because there are a ton of businesses and residential housing in the area…and ALL the parking is ON street. We arrived about 30 minutes early and spent the entire 30 minutes looking for parking. At the last minute my husband was just going to drop me off, so I wouldn't be late, and by luck a spot in front of the gym opened up so we grabbed it quick.  At the front door there is a sign that says that Muscle and Fitness magazine has designated this gym as one of the top gyms in America so immediately I was intrigued.  When you walk in there is an immediate good vibe to the place. I could tell that this is a place you come to to get work done.   Apparently we just missed Mr Olympia Phil Health who was in the area a week ago and trained out of this gym while he was here. The day pass is $17 so for my husband and I it was a $34 visit.  But let me tell you, there is a LOT to offer here for equipment. You would never know when approaching from the street the sheer size of this place. There are two floors plus an additional room on the third floor with the boxing room, which is where I taught my posing lesson with Sarah. The amount of equipment packed into this place is, I don't even know, how many thousands. The most impressive part is the amount of leg equipment. And I don't mean a bunch of the same equipment you see at every gym, I'm taking about very unique equipment. Many old school nautilus machines too. My favorite body part to train is legs, so I was like a kid in a candy store with the amount of different leg devices there are to play with.  When you walk the gym there are photos of competitors throughout the gym on every wall.  It made me think of the gym I owned where I had photos posted throughout the gym of members doing great things. I called it the walls of inspiration. So it was nice to see all the photos here celebrating the gym members and visitors.       As mentioned Lisa and I used the boxing room on the third floor for our session. She was warm and enthusiastic and that only made my time with her more fun and rewarding. Even though she booked an hour session, I ended up spending like three hours with her. Sarah spent weeks trying to create a clinic at her gym. Weeks. She made and posted flyers.  That's a lot of effort.  Her efforts did not go unnoticed, so even though she paid for a 1 on 1 session, I decided to bring the whole clinic to HER.  Lisa is 51 years young getting ready for her first show. How inspiring is that?  She has gone to competitions to watch and has watched online posing tutorials to learn how to pose. And just like everyone that has come to my virtual clinics can attest, When you try and recreate what you see in posing tutorials, 9 times out of 10, you don't look anything like what you see….and you have no idea what to do about it. That's where I come in. Sarah learned not just the mechanics of the poses she needs to do, she learned specific foundational exercises, drills, and skills that will help her to not be good as posing, but be incredible at it. You can't build the house without building the foundation first, right?  We also worked on her stage walk since the bikini division requires you to focus on your stage presence just as much as you do your posing. Lisa learned some of my signature techniques and drills that have taken people from walking with two left feet to walking like they own a runway.  I truly love what I do and I can honestly say that the time flew by. Vassilios knows me and how I lock into a zone when I'm teaching, so he spent the entire time working out and testing out all the fun equipment throughout the gym. I took a few videos while I was teaching so I could provide Lisa some before and after footage, and in the background of one of the videos, you can hear Vassilios grunting. I love always having him nearby. So this gym and my session with Lisa were both a highlight of this trip, but not the only highlight. As mentioned, I've been setting up for my classes in random locations on the road. So far we have traveled through Pennsylvania, stopping in Hershey PA for a day. If you haven't been you should stop in sometime.  The town is so clean and very pretty.  Last time we were in the area we stopped at the Hershey Chocolate Factory and I made my husband Vassilios ride with me around the factory in the cart in the shape of a gumdrop with me.  Isn't he a great sport?  He really is my ride or die.  This time I didn't make him ride in a gumdrop with me. Instead we stopped for a piece of chocolate at the museum where they just so happen to also have chocolate tastings. Naturally the tasting lasted like 10 minutes. We aren't those people that need to sit there and swirl our glasses around and ooh and ahhh over the flavor of each and every sample.  We did notice the different flavors in each of the samples and both agreed that Mr. Hershey's chocolate was superior to the 5 other chocolates we sampled. So we were in and out in less than a half hour. If you ever travel with a husband, you will know, that a stop at a museum that ends in less than 30 minutes will make for a very happy husband. Afterwards we got a workout in and then headed for Pittsburg for the night before we drove to Chicago, where we are now.   My husband grew up in Chicago and this is the first time we have gone here together. We have been together for 8 years so this is actually quite special for me. He is showing me around where he grew up and taking me to some of his favorite places to eat. We have had a great balance of getting our macros in while also enjoying some of his favorite places to eat in Chicago. He took me to Gene and Jude's for a hot dog. And then to Johnnies to split a combo steak and sausage sandwich on a hogie. We also met up with some of his family he hasn't seen in years and they treated us to some Chicago deep dish pizza.  I'm from a small town in Winsted CT that has a lot of really good homemade food. There are a couple of pizza restaurants that are absolute standouts because of their distinctly different styles and flavors of pizza.  Shout out to Kent Pizza in Winsted and Marzano's pizza in Torrington CT. Both these places serve thinner crust so this deep dish Chicago style pizza was a treat for me.  The only thing is, the pizza is so thick that I was full after one piece.   I do have to say Chicago is a lovely city. The amount of boutique restaurants and shops, the green trees and forest, and the river and bridges, are all stand outs. As you might know I've been a real estate agent and broker for 17 years in CT and I have an app on my phone where I can look up properties anywhere around the country. So as we drive around and I see for sale signs I pull out my handy app and see what the prices and stats are on the houses. I can even see what properties recently sold and how much they sold for. This is how I learn about areas as I travel through them.   One of the suburbs we drove through the houses are going for $400/square foot. And you are on .11 acres. I asked a couple workers in the Whole Foods store we stopped in at what the biggest draw is of the area.  They both looked at me like I was talking riddles. One person said she lived 15 minutes from here and didn't know the area.  The other person said that he used to live somewhat near this area and now lives downtown.  Neither could tell me why anyone would live here except to be in the suburbs near Lake Michigan and raise a family. Well there you go.  $400/sqft for a house in the suburbs.  And here we are strolling on through living in our van.   Speaking of the van, you are probably wondering how van life is going.  I'd say the most challenging part is the heat at night. The weather has been hot and humid and if you think about it, there is very little air flow in a van unless you have the engine on and running the ac.  So we did sweat for a few night before Vassilios got us a battery operated fan.  We have been pretty fortunate to find places to sleep every night.   We did splurge for two nights after getting a killer deal on a hotel from Hotwire. Sometimes you can really luck out with this app with the flash deals. The trick is you don't know what the hotel is, you only know how many stars it has and you get a list of possible hotels it could be.  This time we ended up with a Hampton Inn and Suites hotel.  The look on Vassilios' face when we pulled up made me so happy.  He was so excited to have a hotel room with air conditioning.  That first night we stayed up and watched movies together.  It was a real treat.  Now we are back in the van but we have our fan now.  I'm hoping we have some good luck on the road and we can treat Vassilios to a hotel again.  Nothing makes me happier than seeing him so happy. We are now off to Wisconsin for a few days before we head to Minnesota.  I am hosting my virtual group posing clinics Monday through Wednesday every week.  It's been fun finding and setting up my classes at various locations while on the road. Finding places with wifi has been relatively easy so traveling and teaching online is very doable.  By the way, if you are planning to compete in the fall or next spring, you really need to jump on a posing clinic to learn the fundamentals so you know what to practice and WHY. The time is going to fly by and you work too hard to leave any stone unturned. You will leave the clinic with an entirely new perspective. Go to posingpractice.com and grab a spot for only $47. Everyone that has come to one so far has left with their eyes wide open and no longer looks at posing and presentation the same. Another thing going on, I guess this is as good of a time as any to announce it before I sign off, is a new program I have been beta testing.  It's a new group program that you might be interested in if you struggle with accountability for your posing practice. Let's face it, practicing the same poses over and over gets old.  Posing in front of a mirror isn't super effective because you are staring at yourself and when you are up on stage you do not have a mirror. So if you know the poses you need to execute and want the weekly accountability for a formal posing practice, then go to weeklyposing.com for more info and to join my classes.  They are fun, informative, and will take the boring out of posing practice.  I'll be posting another recap next week.  But before then, stay tuned because we have a special podcast episode launching where we interviewed Bodybuilding Legend Rich Gaspari and talked about the evolution of the supplement industry.  You are going to want to hear this one. It jammed packed.   Alright guys, I'll see you on social media, or come join my podcast insiders group on Facebook to interact with me. And if you are loving the show, please share in fitness groups on social Media, text it to friends, and, as always, rate and leave a review to help podcast platforms know this show is cool.  Talk to you again next week! 

Who was Milton S. Hershey, the man known for creating a chocolate empire? Curt Sisco with Hershey Trolley Works unfolds details of his life, chocolate-making, and school. Join us we learn more about what Hershey, Pennsylvania has to offer.

In Episode 52 of The Healthcare Leadership Experience Jim Cagliostro is joined by Lisa Cagliostro, to discuss the expanding role of a school nurse and its impact on community health.      Episode Introduction   School nurses are now playing a critical role in community health.  In this episode, Jim Cagliostro, VIE's Clinical Operations Performance Improvement Expert, interviewed Lisa Cagliostro to discuss the multiple demands on school nurses in the public school system, especially in communities where access to healthcare may be limited.       Show Topics   A varied nursing career helps to be a better school nurse  The biggest challenge in school nursing  Identifying emotional and mental health issues in children  Contact tracing and implementing new policies  Interconnectedness during a pandemic  Support is vital to school nursing  School nurses are integral to their community       04:22 A varied nursing career helps to be a better school nurse   Lisa said the transferable skills learned in a previous case management role in health insurance helped her to adapt to school nursing.   ‘'So of course lots of careers and jobs, you're always learning, and especially true in nursing, and so I think the more experience and the variety of experience that we can get just contributes to our growth and helps us to become more well-rounded. Having those experiences, when they come up again or something similar, it doesn't take you quite by surprise, you kind of have that muscle memory, you feel that all coming back and you can handle it with a little more wisdom, you have that experience behind you….case management was probably one of the jobs that probably stretched me the most. It was different than what I had ever done as a bedside nurse or in the hospital, and it was very challenging, but it did help to, I think, prepare me more for school nursing, because that is one of the areas that you see as needed in the school and in that nursing situation. A lot of the job or some of it was coordinating resources and finding resources. I remember just having to get familiar with what's available right here in our county and being able to point parents to, whether it was getting free immunizations, because they didn't have insurance or other resources, like even just an eye doctor, if the student needed to be referred and checked out further for any eye issues or same with hearing….. I think that case management job helped, because you have to have those assessment skills to do that, and then also having the knowledge and the resources to connect parents and guardians with that.''      08:13 The biggest challenge in school nursing  Lisa said the biggest challenge of the role is the unpredictable nature of every day.   ‘'Well, I would say for me, it's probably just the unpredictability of the day. You have your to-do list and there are things you got to get done, but of course you're there for the students and they're sometimes constantly coming in, and I just would never know how many students would be coming in or when. I mean, as you go through the school year and you get to know the student, you kind of start to see the rhythm, the routine. Yes, there are certain students that are coming at scheduled times and you kind of prioritize your day around them, and then you have anything and everything else coming in. So I know sometimes I just find myself getting a little frustrated, like, "Oh, I can't get this thing done, but okay, I'm here for the students. They're here, I need to be available to help them with whatever they need, whether big or small," because you kind of see it all. I don't have that emergency room experience, I kind of felt like that's more like what would prepare a school nurse for that. I know a lot of school nurses do have that experience, so yeah, just having that readiness, being prepared for the day and just not knowing, I would say, would be one of the challenges.''      09:45 Identifying emotional and mental health issues in children  Lisa said mental and emotional health issues were on the rise in children of all ages.  ‘'Especially in times where now there's more and more of that, even younger students, like elementary school age who have that mental health aspect and need. But with elementary school students, so I wouldn't say it's an outright ... okay, with middle school though, they're obviously going through some anxiety, they can tell you, like, "I'm depressed, I'm sad." Elementary school students, they may not be able to tell you as easily. You see a lot of the same students coming in sometimes with just general complaints, my stomach hurts or I'm tired, or just different things. So yeah, you got to talk to them in a way that they'll understand and asking the right questions. I mean, there were a handful of times where I remember students coming in just in a panic, breathing heavy. Something had happened and it was caused by that they were now anxious or upset, or just experiencing different symptoms that way. It wasn't necessarily a physiological medical thing, but more a mental health issue. So yeah, I would definitely say that's prevalent in elementary school students as well.''      13:06 Contact tracing and implementing new policies  Lisa highlighted some of the steps taken in schools in response to the pandemic.   ‘'Pandemic school nursing is all I've known, because I did start right when the pandemic started as my role as a school nurse, so I don't really have that frame of reference for what it was like before versus what it was like after COVID. Which may be a good thing, maybe not, I'm not sure. So as you mentioned, yes, COVID-19 has affected everyone, especially in healthcare and school nursing is no exception, like you said. So, I guess ways that it has definitely impacted school nursing is contact tracing. Of course that was never really a thing in the schools before COVID, and it seemed like whenever a student would come in with certain symptoms, we would always see them through that COVID filtered lens, looking at those specific symptoms that we've all been put into our heads over and over again. Different protocols were put into place that we were following regarding COVID and new policies. The district I'm in, we've got multiple nurses, it's a bigger district, and so I remember when I first started, we didn't even have students in the building till mid-October.''      15:14 Interconnectedness during a pandemic  Lisa shared some positive outcomes of the pandemic.   ‘'So I know there'd be days, sometimes I'd be getting ready to go home and then I'd get a phone call or an email from a parent regarding their child had tested positive, and then of course they'd been in school that day. So back when we were really closely contact tracing, that would set me back. I'd have to stay, I'd have to figure out who was where, and work with my principal to try to figure out, okay, who should we call so that we're not scrambling in the morning to tell these parents don't send your kids in because they were exposed to someone who tested positive? So, that was a big thing. So yeah, I guess a lot more communication with parents and guardians, and also I would say with administration. Between school nurses and administration, at least in our district we would report at least weekly the total counts, but as they're coming in, we would be emailing administration about staff, about students who had tested positive and who all that was going to affect. So I feel like there was definitely more interconnectedness, you just thought how one person having this virus would affect a whole class, would affect a school at times. So we were dealing with a lot of that, and in a way though, like I mentioned, certain things have come out of it that have been good, that may not have come out if COVID had not come around and impacted healthcare.''      18:17 Support is vital in school nursing  Lisa shared how invaluable support from other nurses has been in her new role  ‘'….Just being new to the school nursing field, it's been invaluable to have that support from other nurses. Especially in the district I work at, there's a head nurse and then various other nurses, I think there may be eight or nine of us total. So just drawing off of their wisdom and experience just with regular school nursing, and then being able to brainstorm together. Because we could each bring something different to the table, and something that I might not have thought of, someone else has thought of and brought out and we can say, "Hey, that's a good idea. Let's incorporate that into what we're doing in schools. So yes, having them and being able to just pick up the phone and be able to ask them a quick question, we would do that all the time. "Hey, I have this situation." Especially with COVID, "This person's positive and now it affects this person and this person. Oh, by the way, they have a sibling in your school in the middle school." So, we'd have to talk with one another a good bit anyway just for communication and contact tracing purposes…... sometimes you just need that person to confirm what we already know, right?''      21:27 School nurses are integral to their community   Lisa said that for some students, the school nurse is the only healthcare professional they see   ‘'It's something I come to realize, which I think I knew anyway, but for some of these students school nurse may be the only healthcare professional that they see you in the year. So, unfortunately parents don't always have the time or the resources to go and have their child checked annually by their physician. They may not have a home physician, they may not have health insurance, it's just that kind of thing. If they don't have enough food eat, that's what their concern is rather than the annual well visits for their child. Of course students are spending a majority of their time during school year in school, and so school nurses can detect things that maybe no one else has seen or had the opportunity to have seen in this student. So being able to first assess that, detect that, and then bring it to the parents' attention and provide them with the resources and the help that they need, that's a huge thing for a student.''      Connect with Jim Cagliostro on LinkedIn  Connect with Lisa Cagliostro on LinkedIn  Check out VIE Healthcare Consulting      You'll Also Hear:  Lisa's varied background experience as a nurse, from a heart and vascular care unit in Hershey Pennsylvania to her current role, via nurse case manager for a health insurance company.     Why building relationships with parents helps to identify signs of emotional distress in children. ‘'After talking to parents, most of the time I did feel a little more at ease, because they're like, "Oh yeah, okay, they always do this, or this is what happens when this happens. When they're experiencing this, this is what it is and this is what we do. I know a lot of times they would appreciate a phone call.''     The pressure of the pandemic: navigating a path through COVID-19, from virtual weekly meetings to anticipating school supplies and learning a new way to interact.    Highlighting the role of the school nurse: how the pandemic revealed the value of school nurses and how some areas struggle without them. ‘‘I know there's still even a fight just to get one school nurse per school. That's just not even a reality for some districts or for some schools and areas, which is really a shame. So, I think it's kind of brought to light the importance of having a school nurse in each school as well.''    Making a difference, how the experience of school nurse can transform the health of a student with asthma. ‘'… You take it to the home level and it can change the home environment, not just for that student, but also for others going there …. That can have huge impact on the community in general.''       What To Do Next:    Subscribe to The Cost Advantage for Healthcare Leaders and receive a special report on 15 Effective Cost Savings Strategies.  Learn more about the simple 3 step process to work with us.  If you are interested in learning more, the quickest way to get your questions answered is to speak with one of our margin improvement experts. Schedule a call with our team here.       

AMA CXO Todd Unger discusses the AMA Medical Student Section's 50th anniversary and how medical students can get involved and help shape the future of medicine with Haidn Foster, MD, chair of the AMA Medical Student Section, and now a resident physician at Penn State Health in Hershey, Pa. For more information on the AMA Medical Student Section, visit: ama-assn.org/mss-50

Matt Ward – Professional Speaker, Author, and Referral Consultant As a business owner and word-of-mouth marketing expert, I think Matt's journey and experience can be incredibly valuable to your listening audience through storytelling and real-world advice that comes from real experience. He's a professional member of the National Speakers Association & has won awards including - 40 Under 40, Chamber Small Business Owner of the Year, Top Web Firm 7 Years in a Row, and Better Business Bureau Torch Award Finalist. Matt's 3 biggest passions are - 1) Helping service-based professionals get more word of mouth referrals 2) Sharing knowledge and encouraging others to share theirs so small business owners can gain insights and learn growth strategies from hearing about others' struggles and successes 3) Living life by the definition of FREEDOM In 1984, At the age of 10, Matt entered the Milton Hershey School, a private tuition-free boarding school in Hershey PA founded by the Chocolate Magnate Milton Hershey. He is the youngest of three boys, the first to graduate high school, and the only one not to go to prison. He is also the only one to sell a business for more than 1 Million Dollars. Matt broke the mold of poverty and bounced back from selling his only car on the streets of Washington DC for $50 in 1997. Matt's story is inspirational and relatable. As a consultant now since 2018, he has realized his passion which is to help small business owners get more word-of-mouth referrals. He published a book on the subject and his latest book is all about doing business with people who bring you joy. Matt believes in providing massive value for your audience/listeners and will provide them with actionable learning objectives that are simple to implement in their lives and businesses and will never outright sell anything. He's a relationship builder at his core and believes firmly in giving without the expectation of getting anything in return. IG & Twitter @ MattWardSpeaks FB - facebook.com/breakthroughchampion LI - linkedin.com/in/mattwardspeaks https://fans.truefanz.com/RichLaMonica https://youtu.be/uqZW4kK8dUQ https://www.themisfitnation.com --- Send in a voice message: https://anchor.fm/richard-lamonica/message Support this podcast: https://anchor.fm/richard-lamonica/support

Episode 9(00:00) Welcome (01:24) Mike C. watches TV!(02:00) AppleTV: Slow Horses (03:10) The Team does Math(05:14) Netflix Workin' Moms(05:54) Netflix: Kim's Convenience (06:56) Workin' Moms Cont.(08:52) Kim's Convenience Cont.(09:30) Hulu: Letterkenny, Netflix: Trailer park boys(09:44) Canadian Facts(10:50) Trailer park Boys Cont. (11:44) Mike C. Merch drop?(12:05) Tweet us @ExStream_Team_(13:30) Hidden gem streaming services(14:50) Make Mike C. work(16:52) Follow up Epsode 8: Post Malone in Spencer Confidential (19:05) Call back to who is our favorite Spiderman(21:20) The Wilds season 2(24:10) Pluto TV: Mantracker(29:16) Snack of the day(30:40) Hershey Pennsylvania,  Hershey Park(34:55) Hershey Park Giveaway (37:40) Episode recap: Slow Horses, Workin' Moms, Kim's Convenience, Letterkenny, Trailer Park Boys, The Wilds, Spencer Confidential, OTT Content, Twitter @ExStream_Team_, Good on Paper, Mantracker (40:00) Good on Paper(41:02) Thank you for supporting your local podcast

Jen Higley from FoxResto is back to talk with Steve about The Chocolate Fox car show. For those that can't make the drive down to Charlotte for Foxtoberfest in the fall, Matt and Jen created The Chocolate Fox. This year's event is is being held from May 12th -14th at the AACA Museum in Hershey PA (hence the chocolate reference.) Jen tells us the events planned, and gives us a little information regarding Foxtoberfest 2022.

Welcome to our show Unsealed: Life Beyond the Bolts! Each week, Kate Dillon from Crate Insider and Steve Hendren from Hendren Racing Engines go live on the Crate Insider Facebook page to chat about world events, random things, and to answer tech questions. This week Kate and Steve answer tech questions LIVE, and go over their week...including a trip to Hershey Pennsylvania! They also received a lot of good feedback from the Racelogic Chassis School! New classes will be uploaded on the website soon. You can pre-order the bundle here. QUESTIONS ASKED ON THE SHOW Any new 604s make it down South yet? Should change filter in between? Using Daytona 1 oil 15w40 in a 604 on e85 how often should I change the oil? We're running a pro fab exhaust system would those mufflers be recommended to add to it? What is the best way to tune? Engine Dyno or Roller Dyno? Any oil recommendations for a saganaw 3 Speed? What are your thoughts on the Jones radius tooth belt kit that can be run with no tension on the belts for the 602? ​wanting to know on crate 602running in 30% temp how much you would fatten up the jetting? How often should I wash an re oil my walker air filter? Just switched to e85 in our 602, we are running a TCC carb i believe is a stealth and renegade e85, good combo? Do you have any experience with Mobil 1 0w-50 fully synthetic racing oil in a 602 Crate? Worth running it? Running a 602 with Schoenfeld headers should I run a muffler if rules allow me to? Best 1 inch carburetor spacer for 602 running 650 Holley? Is 1 inch better than 1/2 inch for 1/2 mile dirt track? To watch this episode on our YouTube channel, click here.

Thanks for listening!  Please support the Rob Skinner Podcast on Patreon at https://www.patreon.com/robskinner Dr. Glenn Geeting and his wife, Heather, started a church in 2009 in Hershey Pennsylvania with no outside support.  Using his salary as an emergency room doctor, he planted a church with a first service of twenty people.  From there the church has grown to 100 members.  At the same time, his marriage and family have flourished.  All three of his kids are disciples and are growing.  Find out how he did it on this episode of the Rob Skinner Podcast.