Podcasts about Kavin

This episode, Rizal, Kavin, and Prakash join us on the couch to prove just how out of touch we've become. From bedrotting to buying flowers at Pasar Seni, to why Gen Alpha takes 0.5x selfies and drafts each other's breakup texts—we're struggling to keep up. Also, the comedians spill the tea on their upcoming shows at the Melbourne International Comedy Festival!Follow Rizal on Instagram https://www.instagram.com/rizalvangeyzel/Follow Kavin on Instagramhttps://www.instagram.com/kavinjay/Follow Prakash on Instagram https://www.instagram.com/prakashdanielcomedy/Follow The Takeaway Table!https://www.instagram.com/thetakeawaytable/ Join our Community Discord Server!https://discord.gg/thetakeawaytableCHAPTERS00:16 - The 3 Pillars of The Community 04:00 - Should interns haggle for payment?06:00 - Having Alpha Kids06:40 - Applying To Chinese School 12:37 - Things Young People Do That We Don't Get16:47 - Taking 0.5x Pictures19:40 - Drafting breakup texts in the groupchat21:40 - Kavin doesn't know Google Docs22:10 - Hanging gundams on your bags 25:20 - Celebrating 10 Dayseversaries29:24 - Buying Pasar Seni Flowers32:25 - Bedrotting & Brainrotting 37:10 - The Coachella of Comedy 41:27 - The WHAT Show???43:00 - How Rizal Went To Jail 44:40 - Unsolicited Advice from Kavin Jay45:40 - Lobster Boy Prakash 46:30 - Whitewashing Our Jokes50:20 - Local Comedians Going international 51:56 - Creative ways to pass flyers 55:00 - The comedy show on steroids

Trumpa informacinė RADIOCENTRO laida apie mokslo naujienas ir naujausius pasiekimus.Klausyk šiokiadieniais 13.30 val. per RADIOCENTRĄ arba mūsų podkaste „Mokslas šiandien“.

Onko Gladiator II:n maailma täysin tuulesta temmattu? Ohjaaja Ridley Scottin antiikin Roomaan sijoittuvaa elokuvaa on arvosteltu historiallisesta epätarkkuudesta. Ohjaajaa itseään nämä syytökset tuntuvat ärsyttävän kovasti ja hän onkin haukkunut arvostelijat. Gladiator II on jatko-osa Scottin 24 vuotta sitten ohjaamalle ja viisi Oscaria voittaneelle Russel Crowen tähdittämälle Gladiatorille. Lähetyksessä otamme selvää kuinka pieleen menee Ridley Scottin versio antiikin Roomasta. Vieraina ovat arkeologian professori Arja Karivieri Tukholman yliopistosta, lukuisia tietokirjoja Roomasta kirjoittanut Pekka Tuomisto sekä KAVIn entinen erikoistutkija Jari Sedergren Ohjelman juontaa Nicklas Wancke.

EK rekomenduojant uždrausti rūkyti lauko kavinėse, parkuose, kitose atvirose viešose vietose, raštą apie tai visoms savivaldybėms Narkotikų, tabako ir alkoholio kontrolės departamentas žada išsiųsti šį mėnesį, kad savivaldybės apgalvotų, ar plėsti draudimą. Jeigu taip, kur. Dalis gyventojų Briuselio iniciatyvą labai palaiko, sako, turi teisę kvėpuoti švariu oru. Nes dabar esą – jokios kontrolės, lauko kavinėse nerūkantieji kenčia nuo dūmų. Tai ar šioje šalyje liks vietos rūkoriams?Diskutuoja NTAKD direktorės pavaduotoja Gražina Belian, Viešbučių ir restoranų asociacijos prezidentė Evalda Šiškauskienė, Vartotojų aljanso viceprezidentas Rytis Jokubauskas ir vilnietė Dovilė.Ved. Irma Janauskaitė

In this week's episode, we gather up some gently used headlines from the last couple weeks, God's attempts to divinely interfere with our records go awry yet again, and Kavin Senapathy joins us to talk about the science of parenting. --- To make a per episode donation at Patreon.com, click here: http://www.patreon.com/ScathingAtheist To buy our book, click here: https://www.amazon.com/Outbreak-Crisis-Religion-Ruined-Pandemic/dp/B08L2HSVS8/ If you see a news story you think we might be interested in, you can send it here: scathingnews@gmail.com To check out our sister show, The Skepticrat, click here: https://audioboom.com/channel/the-skepticrat To check out our sister show's hot friend, God Awful Movies, click here: https://audioboom.com/channel/god-awful-movies To check out our half-sister show, Citation Needed, click here: http://citationpod.com/ To check out our sister show's sister show, D and D minus, click here: https://danddminus.libsyn.com/ --- Guest Links: Pick up a copy of Kavin's book by clicking here, or going wherever you get your books.  Check out the Dungeon Mistress Chronicles here: https://podcasts.apple.com/us/podcast/dungeon-mistress-chronicles-podcast/id1762268605

In this episode, we delve into the extraordinary journey of Kavin Bharti Mittal, founder and CEO of Hike, as he shares insights on building India's first unicorn messaging app and its evolution into a Web3 gaming platform. From Hike's meteoric rise to a $1.4 billion valuation to its pivot in the face of changing market dynamics, Kavin offers a candid look at the challenges and triumphs of tech entrepreneurship in India. He discusses the importance of self-reflection and clarity in decision-making, sharing a pivotal moment when he took three days of solitude to reassess his company's direction. Kavin explores the intersection of Eastern philosophy and modern business practices, drawing from concepts in Zen Buddhism and Vedanta to inform his leadership style and company culture. The conversation covers a wide range of topics, from the intricacies of building and scaling a tech startup to the future of gaming and crypto in India. Kavin's unique perspective on personal growth, adaptive thinking, and the evolution of digital platforms offers valuable lessons for entrepreneurs and business leaders. 0:00 - Preview 2:22 - Kavin Bharti Mittal's 12-Year Journey as Hike Founder 9:14 - Decision-Making Factors in Building Hike 10:57 - Does the Mindset of Not Complicating Things Help as a Founder? 12:54 - Scaling to 100M Customers: How He Did It 17:48 - Unknown Factors Founders Can't Predict 22:54 - His Outlier Success 25:08 - His Decision- Making Ability 46:43 - How He Made His Hardest Decisions 52:38- His Core Learnings from Life 1:00:04 - How He Developed His Traits 1:07:40 - His Curiosity Behind Building His First Company 1:14:34 - How One Should Consume Content 1:26:16 - His Thoughts on the Gaming Ecosystem 1:35:08 - What Makes His Journey Worthwhile Instagram of Jivraj: instagram.com/jivrajsinghsachar #indiansiliconvalley #isv #indiansiliconvalleypodcast #isvpodcast #jivrajsinghsachar

This week we're joined by our friend Kavin to talk about his experiences as a short term foster parent! Foster care is an important service that really doesn't get the attention it deserves. The fact of the matter is that kids across the world through no fault of their own find themselves in difficult, scary situations where they are taken out of their home, away from their families, and placed in the care of strangers. The reasons vary a lot more than I was aware of. They can involve everything from respite to abuse and can last anywhere from a few days to the rest of their childhoods. Regardless of the situation, think about how you would feel to be 6 or 8 years old and suddenly be placed in a strange house with people you don't know. Could you relax? Could you go to sleep? Could you find it in yourself to trust that these people have your best interest at heart? It's a pretty frightening position for a youngster, and extremely delicate for the family taking care of them. Over the last year, Kavin and his family have cared for over 20 children through short term foster care. As you will hear, this is a labor of love that requires a lot of his family, but one that they are passionate about. I think you'll find this discussion informative! If you'd like to learn more about becoming a foster parent, the rules and requirements in your state, or simply some ways to help children in foster care, go to www.adoptuskids.org

Our awesome guest for this episode is author and speaker Kavin Senapathy, whose works have appeared on Forbes, Slate, The Daily Beast, SELF, and SciMoms, among others. She shares her personal story and talks about her new book! Kavin's website: https://www.kavinsenapathy.com/ Want to be a guest on the show? Fill out this form: https://docs.google.com/forms/d/e/1FAIpQLSf6XzjOzMDJN_EcTNT6PBZsG_OTa5qnWS--HjzmNO3h2_la6A/viewform?usp=sf_link Support us on Patreon!: ⁠⁠https://www.patreon.com/burningeden666⁠⁠ Check out the Merch Store!!: ⁠⁠https://the-burning-eden-podcast.myspreadshop.com Helpful resource if you're deconstructing:⁠⁠ https://www.recoveringfromreligion.org Registers to vote!: https://www.vote.org  --- Send in a voice message: https://podcasters.spotify.com/pod/show/burningeden666/message Support this podcast: https://podcasters.spotify.com/pod/show/burningeden666/support

Our awesome guest for this episode is author and speaker Kavin Senapathy, whose works have appeared on Forbes, Slate, The Daily Beast, SELF, and SciMoms, among others. She shares her personal story and talks about her new book! Kavin's website: https://www.kavinsenapathy.com/ Want to be a guest on the show? Fill out this form: https://docs.google.com/forms/d/e/1FAIpQLSf6XzjOzMDJN_EcTNT6PBZsG_OTa5qnWS--HjzmNO3h2_la6A/viewform?usp=sf_link Support us on Patreon!: ⁠⁠https://www.patreon.com/burningeden666⁠⁠ Check out the Merch Store!!: ⁠⁠https://the-burning-eden-podcast.myspreadshop.com Helpful resource if you're deconstructing:⁠⁠ https://www.recoveringfromreligion.org Registers to vote!: https://www.vote.org  --- Send in a voice message: https://podcasters.spotify.com/pod/show/burningeden666/message Support this podcast: https://podcasters.spotify.com/pod/show/burningeden666/support

STAR

Kone visur, kur teikiamos paslaugos, fone skamba muzika. Bet kodėl tai tapo įprasta? Ir kodėl jau atsiranda verslų, įvedančių tylos laiką? Kas geriau pirkėjui ir darbuotojams? Diskutuoja „Ozo“ turto valdytoja Ina Augulienė, KTU docentė, „Neuromarketingo ir dirbtinio intelekto“ laboratorijos vadovė Eglė Vaičiukynaitė, ISM Tarptautinės rinkodaros ir vadybos programos direktorė Dominyka Venciūtė ir Profesinių sąjungų konfederacijos pirmininkė Inga Ruginienė.Ved. Irma Janauskaitė

Jos naisen aivot vaihdettaisiin sikiön aivoihin, mitä tapahtuisi? Mitkä asiat nousisivat tärkeimmiksi aivojen kehittyessä ja miten nämä asiat peilaavat tätä nykyistä ympäröivää todellisuuttamme ja arvojamme. Ohjaaja Yorgos Lanthimos tutkii mm. näitä teemoja palkintoja voittaneessa elokuvassaan Poor Things, jota tähdittävät Emma Stone ja Willem Dafoe. Elokuva kommentoi Frankenstein -tematiikkaa, mutta onko elokuva feministinen vai uusi male gazen ilmentymä. Elokuvasta keskustelevat elokuvakriitikko ja tietokirjailija Leena Virtanen, Kansallisen audiovisuaalisen instituutin, eli KAVIn, erikoistutkija Jari Sedergren sekä kulttuuritoimittaja Janne Sundqvist. Ohjelman juontaa Nicklas Wancke.

ℹ️ IntroductionOn this episode of Frugalpreneur, we explore the inspiring journey of Kavin, who started a digital agency called Amazing Creations in 2010. Kavin shares their experience of helping a health diet products company skyrocket its monthly revenue from $500 to $50,000 within just six months. Realizing the lack of available tools to manage targeted landing pages, they took matters into their own hands and developed their own tool.With a series of pivots, Kavin discovered a niche market where other SaaS companies were seeking to license page editors and pop-up editors rather than building them internally. However, funding the development of their Minimum Viable Product (MVP) was no easy task, and Kavin juggled multiple jobs to make ends meet during the early stages.Our guest emphasizes the challenges of getting in front of customers and persuading them to pay for the product. Through perseverance and the right product, Kavin shares their insights on B2B sales and identifying key decision-makers. They stress the significance of securing the first one to two customers, which not only brings excitement but also provides valuable knowledge about buying patterns and target audience.As success started to flourish, Kavin's company was able to hire full-time engineers, leading to a significant shift in the company's structure and dynamics. Initially, the founder funded the product development by maxing out their credit card and using cash from PayPal. They also discuss the importance of finding supplemental income or leveraging finances with manageable interest rates when bootstrapping a company.Ultimately, our guest emphasizes the need for long-term focus and dedication, dispelling the notion that success happens overnight. This episode offers a wealth of advice and insights for aspiring frugalpreneurs who are ready to embark on their own entrepreneurial journeys. Tune in to Frugalpreneur for this enlightening and motivational episode with Kavin!❇️ Key topics and bulletsPrimary topic: Entrepreneurial journey- Founding Amazing Creations- Helping a company increase sales- Creating a tool to manage landing pages- Finding a niche in SaaS companies- Working multiple jobs to fund the minimum viable product (MVP)- Landing enterprise customer as a success milestone- Hiring engineers and the company shiftPrimary topic: Bootstrapping and financing- Maxing out credit card and leveraging PayPal cash- Generating supplemental income to fund bootstrapped company- Leveraging finances with reasonable interest rates- The importance of dedication and focus in building a startup- The misconception of "build it and they will come"- Need for dedication and finding the right customersPrimary topic: Customer acquisition and product development- The challenge of getting customers to pay for the product- Learning about key decision makers and buying patterns- Understanding the journey of acquiring the first one to two customers- Excitement and learning as the business unfolds from initial customer acquisitions❓ Questions1. How did Kavin's experience with his first digital agency lead to the creation of a new tool for SaaS companies?2. What were some of the challenges Kavin faced in the early stages of his entrepreneurship journey, and how did he overcome them?3. How did landing an enterprise customer change the direction of Kavin's company?4. What are some of the financial strategies Kavin used to fund his bootstrapped company? How important is it for entrepreneurs to find supplemental income to support their ventures?5. In what ways did Kavin expand his knowledge of customer acquisition and understanding buyer behavior in the B2B market?6. What role did dedication play

Kaip gimsta muzika, kuri į klasikinės muzikos koncertų sales pritraukia naujų ir jaunesnių klausytojų? Rubrikoje „Išskirtinės asmenybės“ pažintis su lietuvių kompozitoriumi ir dirigentu, Naujų idėjų kamerinio orkestro NIKO įkūrėju ir meno vadovu Gediminu Gelgotu.Ką daryti, kai pašto dėžutėje reklamos daugiau, nei laiškų? Į LRT GIRDI kreipėsi klaipėdiškis Gediminas, kuris rašo: „norėčiau, kad į mano, ir kaimynų pašto dėžutes nebūtų metamos prekybos tinklų reklamos. Dėl to pašto dėžučių nebeįmanoma naudoti pagal jų paskirtį - korespondencijai. Ypač šiukšlinama prieš šventes“.Vieno ekonomisto socialiniame tinkle „Facebook“ įkeltas kurortinio būsto Lietuvos ir Ispanijos pajūryje palyginimas įplieskė diskusiją. Ar tikrai nekilnojamojo turto kainos Lietuvoje gerokai aukštesnės? Laidoje ne tik paskaičiuosime tokių investicijų atsiperkamumą, bet ir aptarsime rizikas, kurias būtina įvertinti prieš atliekant tokį žingsnį.Taip pat pakviesime į atokų Akmenės rajono ViliOšių kaimą. Ten iš tėvų perėmę maitinimo ir apgyvendinimo verslą RobertA ir Dovydas Gerdauskiaiii jį puoselėja ir turi sumanymų ateičiai. Kavinėje „ViliOšiai“ ir darbo dienos metu netrūksta lankytojų, sodyboje rengiamos šventės ar galima tiesiog pailsėti.Rubrika „LRT faktai“. Socialiniame tinkle „Facebook“ kilo diskusija, ar Lietuvos demografinė situacija po pandemijos išties pagerėjo ir šiais metais pasiekė iki pandeminį lygį. Ką rodo statistika ir sako ekspertai? LRT.lt portalo žurnalistės Jurgos Bakaitės reportažas.Ved. Darius Matas

Elektrėnų sav. Daugirdiškių kaimo ūkininko Jono Keršio šeima valdo 500 hektarų žemės. Joje šeimininkauti ekologiškai pradėjo prieš 34 metus ir savo pasirinkimo nekeitė. Ūkininko nepiktina kasmet besikeičiančios produkcijos supirkimo kainos. Anot jo, kainas diktuoja rinka ir reikia prie to prisitaikyti. Žymiai pikčiau, kai pasikeičia pasėlių deklaravimo tvarka ir dėl to ūkininkas praranda išmokas. Situaciją vertina ŽŪM ES reikalų ir paramos politikos departamento išmokų už plotus skyriaus patarėja Jolanta Ašmonienė.Lietuvių advento tradicijos savitos. Trečiadieniais, penktadieniais ir šeštadieniais nebuvo valgoma mėsos. Sekmadieniais auštant kerdžius trimitu sukviesdavo kaimynus giedoti rožinio. Vengta triukšmingų pasilinksminimų, nekelta vestuvių, nešvęsta švenčių. O kaip yra dabar? Panevėžio rajono Upytės tradicinių amatų centro vadovės Aušros Sidorovienės pasakojimas.Atokiame Akmenės r. Viliošių kaime perėmę tėvų sukurtą maitinimo, apgyvendinimo verslą, jaunieji verslininkai Roberta ir Dovydas Gerdauskiai jį plečia, įgyvendina naujas idėjas, turi sumanymų ateičiai. Kavinėje „Viliošiai“ ir darbo dienos metu netrūksta lankytojų, populiarios ir apgyvendinimo paslaugos.Ved. Regina Montvilienė

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.

The Bay Lights by artist Leo Villareal first went live on March 5, 2013. Exactly one decade later, the beloved artwork went dark. Ben Davis is the driving force behind The Bay Lights and the effort to bring the artwork back with twice the number of LEDs in a radically accessible new configuration. With the project 75 percent funded—and $2.5 million more needed to proceed—Davis will reveal what's next for the historic effort: organizational vulnerability.  Davis is the founder and leader of Illuminate, the art nonprofit behind many of San Francisco's large-scale and iconic public artworks, including lighting The Pink Triangle on Twin Peaks, activation of the Golden Mile on JFK Promenade, the Summer of Love lighting on the Conservatory of Flowers, Grace Light in Grace Cathedral, the revival of the Golden Gate Bandshell, and the series of giant laser art installations across San Francisco this summer.  Davis will also talk about his vision for San Francisco as the City of Awe.  The program talk will be followed by a reception and live music by "KAVIN" on the rooftop. In-kind food donations provided by local SF Hot Cookies and Casa Sanchez.    Community partner: Beyond The Fog Radio MLF ORGANIZER Robert Melton Learn more about your ad choices. Visit megaphone.fm/adchoices

Klimato kaitos rubrika. Kavinė be atliekų - ar tai įmanoma? Pokalbis subendruomenės centro „Miesto laboratorija“ viena iš įkūrėjų Goda Sosnovskiene.Jau 70 pirmadienių Arkadijus Vinokuras kviečia susirinkti Vilniaus Katedros aikštėje ir palaikyti Ukrainą.Per pastaruosius 30 m. visame pasaulyje padaugėjo jaunesnių nei 50 metų žmonių, sergančių vėžiu, kodėl taip yra iki galo neaišku, skelbia vienas tyrimas. Apie tai svarsto Nacionalinio vėžio instituto direktoriaus pavaduotoja mokslui ir plėtrai prof. dr.Sonata Jarmalaitė.Ką reikėtų žinoti apie daugiabučių renovaciją? Pokalbis su „Atnaujinkime miestą“ direktore Egle Randyte.Ved. Agnė Skamarakaitė

Kavin is a recent college graduate and aspiring musician. Music has always been a passion of Kavin's and now he is at a place in his life where he is doubling down. Kavin was involved with music at a young age and it has always been important to him. One of the best aspects of playing and performing music for Kavin is that he has always been able to do it with his friends. Now, as he is primarily focused on music, Kavin is still prioritizing working and collaborating with his friends. However, medicine is also a passion of Kavin's. Kavin decided to pursue a career in medicine while in college and he's loved all that he has learned. Kavin was always leaning towards taking a gap year for his education once completing his undergraduate degree, so he decided to use this time to really focus on music. The unique thing about Kavin is that he is equally passionate about both music and medicine and would one day love to do both at the same time. It's really cool that Kavin wants to combine some of his passions. With his skills and work ethic I have no doubt that he will be able to accomplish both. In this episode Kavin talks about pursuing music, having multiple passions, doing things with your friends, and much more! Connect with Kavin! Instagram: @kavin.lavari YouTube: Kavin Lavari All Streaming Platforms: Kavin Lavari Connect with me! Personal: Instagram/Twitter/Facebook: @zachhose14 Email: zachhose14@gmail.com The Official Podcast: Instagram/Facebook: @zappodcastofficial If you want want to be a guest on the podcast, I'd love to have you! Feel free to reach out directly! --- Send in a voice message: https://podcasters.spotify.com/pod/show/zappodcastofficial/message

Corrinne May is one of Singapore's most celebrated singer-songwriters. Her best-selling album, 2007's ‘Beautiful Seed' was certified platinum in Singapore and her newest album, 2012's ‘Crooked Lines' topped the charts in Singapore and attained gold certification within its first month of release. Corrinne has built her career on writing “uplifting songs of hope”. She travels the world for her music, frequently jetting between her two homes of Singapore and Los Angeles, with her musician husband Kavin and 7-year old daughter, Claire.

Description: Welcome to the podcast where our guest today is Kavin Patel (Convrrt). We will be discussing SaaS and entrepreneurship. In this episode, we dive deep into the world of Software as a Service (SaaS) with Kavin, an entrepreneur and the founder of Convrrt, a global white-label landing page builder with over a decade of success. Our episode kicks off with "Stop Building Everything: Advice for Early-Stage SaaS Startups," where Kavin shares insights gleaned from his own journey and the pitfalls early-stage startups need to avoid. We explore the idea of doing more with less, understanding the market, and focusing on core competencies rather than trying to build everything from scratch. In our second theme, "Practical Advice on How Series-B/C Companies Can Break Past Their Plateau," Kavin guides maturing SaaS companies through the challenges of scaling, offering practical strategies to break through growth plateaus. He shares his experiences and lessons learned, providing a unique perspective that blends technical know-how with business acumen. Our third theme, "Lessons Learned in Scaling a SaaS Platform," delves into Kavin's journey of scaling Convrrt from a startup to a global player. He discusses the importance of product management, customer success, and how to foster customer loyalty and advocacy. Throughout the series, Kavin is always ready to answer the burning questions: What's not being discussed about product-led growth? What are the advantages of being a bootstrapped SaaS? What's the connection between the product management team and customer success? And, how can you increase customer loyalty and advocacy among your SaaS user base? This podcast is for anyone seeking to understand the nuances of building, scaling, and running a SaaS business. Join us for invaluable insights, enlightening conversations, and a wealth of knowledge from someone who's been in the trenches and emerged victorious. Disclaimer: Not advice. Educational purposes only. Not an endorsement for or against. Results not vetted. Views of the guests do not represent those of the host or show. Do your due diligence. Click here to join PodMatch (the "AirBNB" of Podcasting): https://www.joinpodmatch.com/drchrisloomdphd We couldn't do it without the support of our listeners. To help support the show: CashApp- https://cash.app/$drchrisloomdphd Venmo- https://account.venmo.com/u/Chris-Loo-4 Buy Me a Coffee- https://www.buymeacoffee.com/chrisJx Thank you to our sponsor, CityVest: https://bit.ly/37AOgkp Click here to schedule a 1-on-1 private coaching call: https://www.drchrisloomdphd.com/book-online Click here to purchase my books on Amazon: https://amzn.to/2PaQn4p Follow our YouTube channel: https://www.youtube.com/chL1357 Thank you to our advertisers on Spotify. Financial Freedom for Physicians, Copyright 2023

Comedian and former peanut butter salesman, Greg Warren, joins Adam as they share their strong opinions on peanut butter. Adam compares the best PB&Js to the ones he had to eat as a child before they get into the problems with ‘Gonna Let Her in my Life' by John Travoilta and landau roofs. Next, actor Kevin Dillon talks to Adam about his new movie ‘Buddy Games: Spring Awakening'. Kevin gets into his time on ‘Entourage' and how Johnny Drama was a sensitive character before telling the story of how his brother Matt Dillon got his big break while cutting class in high school. Finally, Chris reports the news including: a grandfather losing weight from a 100-day McDonald's diet, Air New Zealand weighing passengers before they board the airplane, a teenager climbing the 6th Street bridge for a social media stunt falling to his death, and Bill Cosby facing new sexual assault lawsuits. PLUGS: Watch Kevin Dillon's movie ‘Buddy Games: Spring Awakening' available on digital and VOD Listen to Kevin Dillon's ‘Victory the Podcast' wherever you find podcasts And follow Kavin on Instagram, @KevinDillonOfficial Watch Greg Warren's new special ‘The Salesman' on YouTube See Greg Warren live: Myrtle Beach, SC - Comedy Cabana - June 6th to June 10th Greenville, SC - The Comedy Zone - June 23rd and June 24th Salt Lake City, UT - Wiseguys - June 30th and July 1st For more dates visit: GregWarrenComedy.com And follow Greg on Twitter, @GregWarren THANKS FOR SUPPORTING TODAY'S SPONSORS: Turo.com JustThriveHealth.com enter ADAM Download the Viator app and use code VIATOR10 ForThePeople.com/ADAM or dial #529 The Jordan Harbinger Show Angi.com OReillyAuto.com

KBOB 89.9 FM is doing a special edition of the Bobby Eaton Show Monday 15 1:00. A tribute to Kavin Ross and Family. Call 646 716-5525 and press 1 to talk on the air. You can also tune in on KBOB 89.9 Fm Facebook Livestream,kbob899.com website,KBOB 89.9 Fm YouTube Livestream. Let's honor Kavin 

Kavin Dave is a well-known Bollywood actor who is currently visiting Australia for the first time. During his studio visit at SBS Hindi, he discussed changing paradigms of Bollywood. He also shared what acting means to him, his plans to host an acting workshop in Sydney, and how he wants to explore Australia on his maiden trip.

Kavin Jay is one of the biggest standup comedians in Asia and the star of the Netflix special "Everybody Calm Down". We catch up with Kavin ahead of his Hong Kong show at PMQ and we cover everything from comedy politics, to how he thinks Hong Kong has changed since his last visit then we get into the details of what the hell happened at Crackhouse Comedy Club in Kuala Lumpur that caused the Malaysian government to shut it down and permanently ban its owner from ever holding any (!!) business license in KL.   Follow Kavin Jay on Instagram: https://www.instagram.com/kavinjay/ Leave us a review: (please!) https://www.ratethispodcast.com/hohohkpod Follow Mohammed on Instagram: https://www.instagram.com/theothermohammed/ Follow Vivek on Instagram: https://www.instagram.com/funnyvivek/ Subscribe to our YouTube channel: https://bit.ly/3va7Hbn

Alexia (@TitanicTalkline) is with us today to talk about White Star's previous worst disaster - the sinking of the SS Atlantic near Halifax in 1873.Follow Alexia on Twitter! - @TitanicTalkline Hear more Alexia, every week! - Titanic Talkline on AcastSources:Baber, Mark. "Capt Digby Murray." Encyclopedia Titanica, 1 Nov 2007. https://www.encyclopedia-titanica.org/community/threads/capt-digby-murray.25551/"Captain's Statement." SS Atlantic History. www.ssatlantic.com/ssatlantic/history/?c=13Groff, Meghan. "Remember This? The sinking of SS Atlantic on April 1, 1873." CityNews, 1 Apr 2019. https://halifax.citynews.ca/remember-this/remember-this-the-sinking-of-ss-atlantic-on-april-1-1873-1331345/ Kavin, Kim. "What Really Happened the Night the Atlantic Sank?" Soundings, 16 Feb 2022. https://www.soundingsonline.com/news/what-really-happened-the-night-the-ss-atlantic-sank"SS Atlantic: A Captain's Fateful Decision." The Maritime Executive, 31 Mar 2016. https://maritime-executive.com/article/ss-atlantic-a-captains-fateful-decisionTurner, Timothy PD. "SS Atlantic (1870)." Titanic and Co. https://www.titanicandco.com/whitestarline/oceanicclass.html#atlanticCheck out our Patreon here!Support the show

This episode features my client Kavin sharing his nutrition tactics while working 48 hour shifts. He breaks down the steps and best practices that we have developed working together for the last 5 months. You're gonna want to take some notes. Listen to Kavin's Snacking Story here: spoti.fi/3l664uE Find Chris here: IG

Dada, a wonderful movie. Kavin and Aparnadas just rocked .Chinese is the best

Remember when you had to go down to the railway station to book your train tickets? Or the time you had to stop at a telephone booth to make a quick call for directions? Join us as we travel back in time, to an era with no computers or mobile phones and certainly no internet! This story is part of a new series called Published Author Series. Time travelling with Ammamma is written by Shalini Satish as an extension of her 'Young Techie Series' of books for children and young adults. Narrated by Nidhi Gupta, Disha's voice is by 6.5-year-old Kaveri Anand Agarwala and Kavin's voice is by 8-year-old Narayan Rao. Cover art is by 10-year-old Disha Raam.

The reason Kavin and his wife don't wear their wedding rings will surprise you

Kavin tells the story of how he and his wife had a mouse trapped in their house

Kavin shares how he enjoyed making things difficult when he interviewed people for jobs!

Kavin gives suggestions on what to tell relatives when they ask Juanita for a wedding invite

In this episode, I sit down and talk with a nutrition coaching client, Kavin, about snacking in the evening, being on a diet while recovering from an injury, and how to spot the differences between craving and hunger. I hope you enjoy the episode! Find Chris here: Instagram Read the blog Weekly Email Online Coaching If you find my content helpful, please subscribe, and I can keep bringing more helpful nutrition and fitness content.

Nevyriausybininkai sako, kad kol kas pabėgėlių iš Ukrainos antplūdžio nėra, nors jų po truputį vis atvyksta. Kokios ukrainiečių galimybės apsigyventi Lietuvoje?Pirmalaikius parlamento rinkimus Italijoje laimėjo kraštutiniai dešinieji, o premjere tapti ruošiasi „Italijos brolių“ partijos lyderė Džordžija Meloni. Tai rodo balsavusių rinkėjų apklausa.Aktualus klausimas. Kavinės, restoranai, grožio salonai sako, kad dėl išaugusių elektros kainų patiria didžiulius nuostolius, vos suduria galą su galu. Kiek jūs padavėjams, grožio meistrams paliekate arbatpinigių?„Verslo laike“ – kaip Lietuvos verslui sekasi skaitmenizuotis?Lietuva jau daugiau kaip metus kompensuoja kontracepcijos priemones lytiškai aktyvioms paauglėms. Pradėti tai daryti ne vienerius metus valdžią ragino specialistai, sakydami, kad tai padeda išvengti nepageidaujamo paauglių nėštumo. Kiek toks sprendimas pasiteisina?Ved. Edvardas Kubilius

Kavin shares how he was once detained but got out because someone recognised him

Juanita makes Kavin stand on 1 leg to test if he will live for another 10 years

Kavin finally faces his biggest fear at District 21

Kavin relives his days as a clown and makes balloon animals in the studio!

Kavin and Juanita debate if 'choping' parking spots are okay

This episode of Big Blend Radio's "Toast to The Arts" Show features contemporary figurative artist Victoria Chick, who discusses the fascinating life and art career of Zena Kavin (1912-2003). Read Victoria's article here: https://blendradioandtv.com/listing/the-life-and-art-career-of-zena-kavin-1912-2003/ Victoria is based in the art community of Silver City, New Mexico. She appears on Big Blend Radio every 3rd Saturday. See her work, and Zena Kavin "Rooster" print here: https://victoriachick.com/ 

How can a prospective student create a portfolio that stands out? What are admissions representatives looking for when reviewing a portfolio? When should a student start to create a portfolio? These are the questions Kavin Buck will answer today as he shares with us his experience as an admissions reader and evaluator for prospective arts students. --- Support this podcast: https://anchor.fm/college-scoops/support

Dear listener - I have a very quick message and request for you. I'm on hello@kidcoach.app.Kavin

TW/CW for sexual assault, intimate relationship violence and bullying Spoiler alert: This episode contains spoilers for F4 Thailand, 2010 Boys Over Flowers, 2005 Hana Yori Dango and 2001 Meteor Garden. A year after we recorded our Boys Over Flowers episode, we're back with our second deep dive on F4 Thailand: Boys Over Flowers, the latest addition to the Hana Yori Dango universe. We all agree that this show is already a modern classic and is by far the best adaptation of this problematic teen franchise. If you haven't already listened to our deep dive on episodes 1-9, you can listen here: https://audioboom.com/posts/8038424-f4-thailand-boys-over-flowers-episodes-1-9  1:58 Background on the Hana Yori Dango universe 4:42 Episode discussion begins.  5:47: We discuss the huge challenges that director Patha Thongpan faced while making F4 Thailand, which he shared with fans on social media. They include budget, PPL, covid, and not enough episodes to fully tell the story. Despite any shortfalls in the second half of the narrative, we all love this adaptation and think it's a modern classic and the best Hana Yori Dango adaptation ever.  9:35: Katherine makes a bold statement and declares Thailand's F4 entrance scene to be even better than the iconic Korean entrance scene. The rest of us agree! 11:50: Vickey also makes a bold statement and declares the Thailand's F4 to be the best looking of all the adaptations and Alisa gives and AMEN to that  13:02: Alisa reads a Francois Truffault quote she tweeted on Great Flawed Films that applies to F4 Thailand being a Great Flawed Drama:  “I want to define what I mean by a “great flawed film.” It is simply a masterpiece that has aborted, an ambitious project weakened by some errors in the making: a fine screenplay that is “unshootable,” an inadequate cast, a shooting contaminated by hatred or blinded by love, or an inordinate gap between the original intention and the final execution. This notion of “great flawed films” can apply only to the works of a great director—one who has demonstrated that in other circumstances he can achieve perfection. In an overall view of his achievements, a true cinéphile may, on occasion, prefer such a director's “great flawed film” to one of his acknowledged masterpieces—thereby preferring, for example, A King in New York to The Gold Rush, or The Rules of the Game to Grand Illusion. If one accepts the concept that a perfect execution often conceals the film-maker's intentions, one must admit that the “great flawed film” may reveal more vividly the picture's raison d'etre. “I might also point out that, while the masterpiece does not necessarily arouse the viewer's emotions, the “great flawed film” frequently does—which accounts for the fact that the latter is more apt to become what the American critics call a “cult film” than is the masterpiece. “I would add that the “great flawed film” is often harmed by an excess of sincerity. Paradoxically, this sincerity makes it clearer to the aficionados, but more obscure to the general public, which has been conditioned to absorb mixtures that give priority to gimmicks rather than to straightforward confessions.” 15:32: We discuss a photo shared by one of the F4 Thailand writers of a whiteboard where they brainstormed themes for the drama. With a special shoutout to @BeLight_21on Twitter for translating it for English speakers. https://twitter.com/BeLight_21/status/1513346654878928896   17:47: Melanie mentions that the production had to incorporate 36 different sponsors with specific requirements into the storytelling and how it impacted the drama, especially in the second half as the number of sponsors grew (including the MJ KFC ad, lawd).  19:11: We discuss how key staff dropped out of the project along the way, including their Director of Photography which is huge because a big part of the appeal of F4 Thailand is the cinematography. 19:38: The production was originally only supposed to have 13 episodes! Patha had to fight for 16. We all agree the drama could've easily been 20 episodes but we were lucky to get as many episodes as we got. 20:53: Last screenplay revision was February 9 and the last day of filming was February 14 for airing in April which is bananas.  23:06: Alisa reads a beautiful quote from Patha regarding how he worked with his actors:  “We will not let any actor die in the series. Everyone must be good in their own way. And every time we had an extra take and the boys fight until they can do it right, the audience saw it and appreciated it from the heart.” 27:20: We quote our friend Faith from the Accidental Kiss podcast: https://twitter.com/accidental_kiss/status/1513709973137633285  “Being based on HYD really simultaneously helped and shot this series in the foot. It wouldn't have gotten as many sponsors and freedom to do what they wanted if it hadn't been based on this tried and tested cash grab. They also wouldn't have gotten as big of an audience.   But having to follow the original plot also cost them a lot of really good character development and growth. Thyme's character development was handle excellently. They did the impossible: they truly redeemed the male lead in a Hana Yori Dango adaptation

We chat to the brilliant Kavin Jay, a comedian who has become a star in his homeland, he talks about being at the beginning of Malaysia ascent into comedy to now being one of the best comedy scenes in South East Asia, here is what we discussed : [[01:30]] Men buying drinks [[8:30]] Why I had to do comedy [[10:00]] My first bomb [[23:35]] Comedy is a universal language [[27:52]] You have to speak Malay to get on TV [[45:46]] Does comedy get you laid [[50:42]] What Malaysian dish describes a comedian If you would like to know more about Kavin, you can reach him on his website at https://www.kavinjay.com/. If you enjoyed the episode you can follow Marvin through his Linktree at https://linktr.ee/theflopmaster?fbclid=IwAR0rA0Ybj-P-sF1jpUdbl22JNpY8stfnZtM0QswrTea3frDvNl3sP0H6V1Q (https://linktr.ee/theflopmaster), also please help support the podcast by donating to the patreon at https://www.patreon.com/thecomediansparadise. 

TW/CW for sexual assault, intimate relationship violence and bullying Spoiler alert: This episode contains spoilers for F4 Thailand, the 2010 Boys Over Flowers, the 2005 Hana Yori Dango and the 2001 Meteor Garden. A year after we recorded our Boys Over Flowers episode, we're back with a deep dive on F4 Thailand: Boys Over Flowers, the latest addition to the Hana Yori Dango universe. Even though Melanie, Katherine and Vickey had sworn never to watch another adaptation, Alisa knew from the first episode that F4 Thailand was something special and she managed to pull everyone back in. In today's episode we're joined by our good friend RK (known as @roh_tweets on Twitter).  1:56: Background on the Hana Yori Dango universe and the special relationship our podcast has with this franchise: our Boys Over Flowers episode accounts for more than half the total listens on our podcast (which is nuts). 7:31: Episode discussion begins. We all agree this production is top notch and a big surprise given the quality of Boys Over Flowers and other adaptations. 18:40: Melanie and Vickey discuss key changes to the original story made by F4 Thailand, such as the male lead being drugged and photographed instead of the female lead. Alisa points out that it's a different type of story because of how the production is coloring in the lines of the plot.  25:16: Mel says that one of her favorite aspects of watching the show is the fan interactions and dissections of the storytelling that happen after every episode. It's on another level because of how rich F4 Thailand's storytelling is  (Alisa agrees). 26:42: We dive into the meaning of the honey badger stuffed animal from episode 6 and why it's not only hugely important thematically, it's an example of the symbolism that's threaded throughout the narrative. 29:38: RK points out that many if not most of the viewers are bringing knowledge of previous adaptations to their viewing of F4 Thailand and that a lot of the reward of watching is in comparing and contrasting with previous versions. It not just what this drama is doing, it's what it's doing compared with the other versions that exist.  34:30: Melanie and Alisa discuss the costuming and how it supports storytelling (Thyme's half animal print Prada shirts and Kavin's teddy bear sweater) 36:19: We dive into a long discussion of Thyme, Gorya and the other characters and how they are different (in some cases very different!) from previous iterations. We agree that all of the characters are far more complex than in other versions.  1:03:43: Vickey says that she doesn't have second lead syndrome for Ren in this version even though he's likable because the writing makes it clear that Gorya and Thyme are the correct couple (the rest of us agree).   1:13:29: Discussion of Lita and how similar she is to Gorya and what the story is trying to do with those parallels. 1:15:59: We talk about sex! As it how it exists in the manga vs. F4 Thailand and whether or not there is any sexual energy/desire between Thyme and Gorya (Alisa spends a lot of time hyperventilating over the episode 5 storage room scene)  1:22:57: We dive into the incredible storytelling of episode 9, especially the funeral scene and how Lita falls in love with a Thyme that exists because of the influence of Gorya. (the star bandaid!) 1:28:47: Alisa points out that the social critique is foregrounded in this version much more than previous versions (the 1% reference in the episode 9 title comes from Occupy Wall Street). RK points out that class struggle is part of the entire franchise but is much more explicit in this version. We also briefly discuss how awful the Thai king is in real life (google if you want your jaw to drop) and a political critique in a scene with Gorya's parents.  1:32:21: We discuss episode 7 and That Scene where Thyme explodes. That was a hugely polarizing scene that generated an enormous social media backlash. We discuss how shocked we were by watching the scene (including those of us who were warned about the scene in advance), the ethics of including the scene, why the director chose to write the scene that way and how upset we were by some of the online conversations generated by the scene (it was a rough week, y'all). 2:01:50: We discuss why Gorya chooses Thyme and the fact she clearly makes a choice as compared with other versions. We also discuss why she breaks it off with him at the end of episode 9 (battling someone vs. navigating the 1% world). 2:03:02: We speculate on what's coming in future episodes. 2:09:55: We praise the director for respecting the audience of young women enough to make a truly good version of this story. We also acknowledge how much time the director invested in prepping the actors. 2:19:57: Our final thoughts on the production.

„Apie Panevėžį galėčiau pasakoti be perstojo. Su daugeliu įvykių, jau tapusių legendomis, esu suaugęs. Kitą kartą ir pats kuriu istorijas“, – šmaikštauja žodžio kišenėje neieškantis Panevėžio kraštotyros muziejaus direktorius Arūnas Astramskas.Su istoriku A. Astramsku pasivaikščiokime Panevėžio gatvėmis, sustokime prie pastatų, kurie liudija istorinių asmenybių gyvenimą bei kūrybą, užsukime į vieną kitą panevėžiečių pamėgtą vietą.Panevėžio lėlių vežimo teatre pasitinka direktorius Antanas Markuckis. Netikėtai užkluptas režisierius džiaugiasi jaunaisiais aktoriais, atvykusiais dirbti iš Ukrainos.Kavinės „Kranto 12“ savininkė Rūta Pavilonytė prisimena laikus, kai kūrėsi Panevėžio konservų fabrike. Šiandien sienos mena istorinį paveldą, jas puošia dailininko Vyganto Kosmausko grafikos darbai.Istorijos apie piktą poną Čičinską ir garsųjį Čičinsko kepsnį kelia šypsnį ir traukia lankytojus.Ved. Jolanta Jurkūnienė

Today's is Kavin Wadhar, creator of the KidsCoachApp which helps parents engage their children in stimulating conversations. This app delivers so many benefits from stronger connections between parents and children to the development of imagination, creativity, critical thinking and communication skills in children. As a dad and former corporate trainer, Kavin brings a wealth of expertise and experience to this endeavor AND our conversation. Check it out.

The Hake Report, Mon. 6/15/20: (NOTE: YouTube took down today's video for “Hate Speech,” and gave my channel a “Warning.” I've appealed it. We'll see what happens. However, I did upload it to BitChute! Also available via Facebook.)  Supreme Court shuts down our right to discriminate based on LGBTQ+. Gorsuch and Roberts joined the liberals! Biden leads the female polls over Trump by 24 points, 59 to 35!  Spike Lee apologizes for defending friend Woody Allen against #MeToo accusations by daughter.  Boise “church” with Rev. Duane Anders (he/him/his) getting rid of stained-glass Gen. Robert E. Lee. Mississippi flag under attack for Confederate emblem — people pushing a new “Stennis flag” design by a daughter of a Democrat. (See Hake News, end of Hour 2, today.)  CALLERS: Lucas from Alhambra, CA talks about black lives matter and COPS getting cancelled.  Kavin from Oregon talks about race and ethnicity, and Starbucks pushing propaganda with University of Arizona.  Earl from Michigan responds to James calling him a useful idiot on the JLP show. He claims, without evidence, that cops were “embarrassed” by getting their butts kicked by Rayshard Brooks in Atlanta.  Richard from North Carolina apologizes after getting yelled at by James for making a vulgar, speculative suggestion about Woody Allen.  Rick from Hampton, VA says if black people got reparations, it would only be a matter of time until all that money would be gone.  Ben from Canada has a great call.  Lynn from Chicago wonders what Earl's google searches are like, and why he's such a troll.  BLOG: https://www.thehakereport.com/blog/2020/6/15/change-the-blacks-not-the-flags-mon-61520-censored-by-youtube  VIDEO ON YOUTUBE (CENSORED) https://youtu.be/9oCR8y8Ax08  VIDEO ON BITCHUTE https://www.bitchute.com/video/zo2NuOMYYnbe/  VIDEO ON FACEBOOK https://www.facebook.com/TheHakeReport/videos/3309660919064411/  LIVE VIDEO: YouTube | DLive | Periscope | Facebook | Mixer | Twitch PODCAST: Apple | Podcast Addict | Castbox | Stitcher | Spotify | PodBean | Google ... Call in! 888-775-3773, live Sunday through Friday 9 AM (Los Angeles) thehakereport.com/show  Also see Hake News from JLP's show today. 

Wazzam Self-Aware friends! This week, The Self-Aware Millennial welcomes J.Mix's college mate, Kavin J., to the studio to discuss their harboring grievances about being born and raised in the New Orleans metro area, and growing up in the midst of the city's gentrification. Kavin airs out his concerns with white folk's constant eagerness to be inclusive amongst other cultures without doing the proper research and/or gaining that culture's respect first. Things discussed: "Transplant" generalizations, "woke" white people, white wedding second lines, melting gumbo pot/evolution analogies, Renaming of gentrified neighborhoods, and so so so much more!Follow Kavin J. on Insta @kjaykell For further conversation, follow the Self-Aware Millennial on Instagram:@theselfawaremillennialFor questions or inquiries please email:theselfawaremillennial@gmail.comSong: The Self-Aware Millennial Theme Song by J.MixSupport the show (https://www.patreon.com/theselfawaremillennial)