Podcast appearances and mentions of jennifer talley

Louisianna is filled with legends & lore of Ghostly figures, Vampires, Voo doo and The Rougarou. In a state built on blood, clash of cultures and magic it is no wonder it is one of the most haunted states in the country, with New Orleans at it's epicenter.  Joining host Dave Schrader tonight is Jonathon Foret an expert on the local legends, sightings and encounters with the werewolves of New Orleans, The Rougarou!  Does a creature truly exist that shape shifts and terrorizes the state or is it simply an Urban Legend?In the second half of the show, we go in search of some of the most famous spirits and specters of New Orleans with guest Jennifer Talley of New Orleans Paranormal Society as she discusses frightening experiences with the infamous undead of New Orleans.Join Dave this November as we investigate Ghosts, Ghouls, Werewolves, Vampires and more in New Orleans:  https://bit.ly/3rdk0p6The Paranormal 60 with Dave Schrader - New Orleans Nightmares: Ghosts & The RougarouSUPPORT THE SPONSORS THAT SUPPORT THIS SHOWRocket Money - Cancel Forgotten & Unwanted Subscriptions and get control of your money www.RocketMoney.com/P60Mint Mobile - To get your new wireless plan for just 15 bucks a month, and get the plan shipped to your door for FREE, go to www.MintMobile.com/P60Medium Author Michelle Welch books: https://michellewelch.com/authorSoulTopia is your 1-Stop Shop for all your metaphysical needs: https://mysoultopia.com/SHOW YOUR STATUS AS A LOYAL DARKLING!Grab Your Paranormal 60 Gear At: https://www.darknessradio.com/storeTRAVEL WITH DAVE: https://www.darknessradio.com/darknessevents/SUBSCRIBE TO OUR CHANNEL HERE: https://www.youtube.com/@TheParanormal60?sub_confirmation=1--------------------------------------------------------------------------DAVE'S LINKS:TWITTER: https://twitter.com/TheDaveSchraderFACEBOOK: www.Facebook.com/DarknessRadioDaveDAVE SCHRADER - INSTAGRAM: https://instagram.com/OfficialDaveSchraderPARANORMAL 60 - INSTAGRAM: https://www.instagram.com/officialparanormal60/WEBSITE: http://www.Paranormal60.comSee omnystudio.com/listener for privacy information.

Episode 171: It's a triple play with Doug Scheiding and Jennifer Talley of Rogue Cookers, Marc Gold, condiments and bobblehead aficionado, and Scott Umscheid, pitmaster and restaurateur Doug Scheiding pulls double duty as he and his wife, Jennifer Talley discuss their amazing weekend cooking at the San Antonio Stock Show & Rodeo BBQ Cook-off.  This dynamic duo forms the team, Rogue Cookers and they had an excellent weekend with top ten finishes in chicken and dessert.  Doug and Jen explain why the chicken finish almost did not happen.  We also learn more about Doug as we beg Jennifer for a little-known fact.  Go to www.roguecookers.com for more information on this great team. Marc Gold is the former owner of Gold's Horseradish and a long-time avid New York Mets fan. We are joined by Gary Mack of the Mets Musings podcast and together, Marc and Gary reminisce about the original Mets and numerous times spent at Shea Stadium.  Marc showed his love for the Mets with their 1962 inception, when as a 14-year-old he started a newsletter called, Mets Maze.  Gold's Horseradish, started by Marc's grandparents in 1932, was a long-time sponsor of New York Mets bobblehead giveaways and Marc shares many stories, including the legend of the bobblehead curse. Scott Umscheid stands out in a city where your barbecue has to be amazing to be recognized.  As the restaurateur of Scott's Kitchen and Catering at Hangar 29 in Kansas City, MO, he has catapulted onto and upward on almost every meaningful food list.  Doug Scheiding joins us as the two pitmasters delight in talking barbecue.  Go to https://www.scottskitchenandcatering.com for more information on Scott and the restaurant. We conclude the show with the song, Baseball Always Brings You Home by the musician, Dave Dresser, and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, the Pandemic Baseball Book Club, https://www.pbbclub.com  to find many of the wonderful books we have featured as well as some additional swag, Magnechef, https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High-Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high-quality firewood and cooking wood, and Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.comTwitter:  @baseballandbbqInstagram:  baseballandbarbecueYouTube:  baseball and bbqWebsite:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

Jennifer Talley talks about the creation of a collaboration IPA with Firestone Walker Brewing Co., education in the beer space, bitterness, and the one style of beer she'd like to see get more respect.

Doug Scheiding is an aerospace engineer. Doug Scheiding is also a business broker. But while this episode of Digital Hospitality is about multi-hyphenate Doug Scheiding, it’s not the merely the story of an aerospace engineer or a business broker. This is the story of a champion who gives his all no matter what. “Whether you’re playing tiddlywinks or chess, do it 150%,” says Texas pitmaster and friend of Cali BBQ Media Doug Scheiding, a talented barbecue cook who holds the title of BBQ World Champion. “That’s my mantra. If you’re going to do something do it to the best of your ability and most things you can do very well if you put your mind to it.”   What was your takeaway from this episode? Email podcast@calibbq.media to get in touch with the Cali BBQ Media content team. We want to hear from you because your opinion matters to all of us at Cali BBQ Media. Your voices and opinions shape this podcast and our other digital content.   Low and Slow BBQ Career: For Doug Scheiding, a Lubbock, TX native and Summa Cum Laude graduate of Texas A&M, living in The Lone Star State and being book smart provided the perfect foundation to become a barbecue great. Still, it was a low-and-slow start to his BBQ career. “I couldn’t even cut the fat,” reflects Doug Scheiding, a Traeger Pro Team member and Head Country Ambassador. Over time, Doug would take the same approach to learning barbecue that he did playing tennis or tidily-winks. Soon enough, he was improving his craft and competing with the best. Over time, competing with the best also meant competing with himself. “Competition BBQ is a lot like golf,” Doug Scheiding notes on the Digital Hospitality podcast. “It’s really what you do that day, you can’t worry about who’s there.” Despite comparisons to golf from a mental standpoint and Doug having a blown-out knee from years of tennis, competitive BBQ is not a country club sport. Cutting his teeth in Texas, Doug Scheiding continued to refine his craft taking an approach that balanced both engineering analytics and gut instinct creativity. The former allowed him to understand the palette of his judges while the latter got him kicked off his team for going on his own and being ‘rogue.’ Ding, ding, ding! At that moment, Rogue Cookers was born.   Rogue Cookers: Teaming up with his wife Jennifer Talley (a talented cook in her own right) for Rogue Cookers and taking his love for making food to online publishing, Doug kept doing things his own way and giving it 150 percent. Ever since, the aerospace engineer has been using his educational background to break down barriers in his food field. “I like to tweak things, it’s part of the engineering thing,” says Doug Scheiding about being a BBQ pitmaster. “When I’m cooking at home, I’m practicing.” Practice made perfect for Doug and so did being rogue. The outcast member of his BBQ competition team was suddenly a winner in his home state in the most rogue of fashions. “The rub that I used to win the Houston Rodeo was Harry Sue’s Jailbreak from California!” exclaims Doug Scheiding about his respect for the West Coast BBQ Movement. Winning a BBQ competition in Texas with a West Coast rub sounds mythological, but Doug made it happen. Over the years, he has earned his hardware in the barbecue space and racked up an array of sponsors and fans. Doug Scheiding is also an Embedded Correspondent on Greg Rempe's The BBQ Central Show, the longest running in that BBQ podcast's history. The latter sees him taking his same 150 percent approach to building a brand on social media. “I fashion myself as an amateur photographer,” shares Doug Scheiding about his photo skills. “The phone always eats first.”   Brand Building and Social Media: A purveyor in food pics, the same man who couldn’t cut the fat would also not claim to be a natural in brand building. Nevertheless, he’s taking the same analytical approach he learned in engineering m...

The Brew is Out There! Style Show Party People! We're in Portland, right now, as this is hitting your ears fresh! To keep things flowing smoothly, you know we'll be hitting the sessionable beers frequently and often. What better time to review what makes a session beer great with Jennifer Talley, author of Session Beers: Brewing for Flavor and Balance. Sit back, grab a big ole pint and get ready to start sessioning your beer. Links BrewCraft USA Homebrew Con Kick off Party!: https://www.facebook.com/events/172239400103257/ Session Beers by Jen Talley: https://amzn.to/2twQyKf Session Beer Recipes: https://www.experimentalbrew.com/session-beer-day-recipe-bonanza-14-reci... This episode is brought to you by: American Homebrewers Association Brewers Publications Atlantic Brew Supply (Discount Code: BrewFiles) Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

The Brew is Out There! Style Show Party People! We're in Portland, right now, as this is hitting your ears fresh! To keep things flowing smoothly, you know we'll be hitting the sessionable beers frequently and often. What better time to review what makes a session beer great with Jennifer Talley, author of Session Beers: Brewing for Flavor and Balance. Sit back, grab a big ole pint and get ready to start sessioning your beer. Links BrewCraft USA Homebrew Con Kick off Party!: https://www.facebook.com/events/172239400103257/ Session Beers by Jen Talley: https://amzn.to/2twQyKf Session Beer Recipes: https://www.experimentalbrew.com/session-beer-day-recipe-bonanza-14-reci... This episode is brought to you by: American Homebrewers Association Brewers Publications Atlantic Brew Supply (Discount Code: BrewFiles) Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Homebrewing beer. Today we talk about Session beers! We love them, and think there should be more low ABV beers on the market. To that end, we speak with Jennifer Talley who literally wrote the book on Session beer. We discuss her new book, Session Beers: Brewing for Flavor and Balance, and what makes a great Session beer. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jennifer Talley, author of Session Beers - Brewing for Flavor and Balance, give us tips on brewing lower gravity beers that are tasty and satisfying.

Jennifer Talley joins me to discuss her new book “Session Beers: Brewing for Flavor and Balance”.  Jennifer is a professional brewer with over 20 GABF and World Beer Cup awards. You can find show notes and additional episodes on my blog here.

Jennifer Talley joins me to discuss her new book “Session Beers: Brewing for Flavor and Balance”.  Jennifer is a professional brewer with over 20 GABF and World Beer Cup awards. You can find show notes and additional episodes on my blog here.

Host Ben Rice chats with Auburn Alehouse's lead brewer Jennifer Talley and also local business owner/publican Eric Nordby, co-owner of World Pub and Little Belgium Deli, in Auburn, CA. We'll talk about Jennifer's extensive brewing career, starting in the prohibitive state of Utah, then moving to large-scale brewing with Red Hook, then to Russian River, and finally to Auburn Alehouse. Brewing royalty right here, right now, and she is a joy to listen to. We talk about balancing worklife with family life, potential criminal records, and the differences in the brewing world since the craft beer movement really started to take hold. Plus, of course, our recommendations for hangover cures. That and more, on Episode 18 of Barley & Me. Enjoy!Follow us on Twitter & Instagram @barleyandmepod"Like" us on Facebook: /barleyandmepodTheme song: "JamRoc" by Breez (@4proaudio)Logo by Jessica DiMesio (@a_living_cliche)