Podcasts about kettle chips

These joints were an absolute blessing btw Katy Christie is the Director of Sales and Marketing for Chill Karen Wellness medical cannabis grow and the Owner and Founder of mov(e)volve: yoga, movement, and well-being! She has a Master's Degree in Biotechnology, is a certified personal trainer, yoga instructor, health coach and has over 20 years of dance and fitness teaching experience. She is also a burlesque performer in her “free time.” Katy is passionate about all things well-being related, including the cannabis that she sells to all of their Maine-based patients. Nathaniel Butler is a talented software engineer and the Founder, Owner, and Head Cultivator for Chill Karen Wellness medical cannabis grow. Nathaniel has been growing clean, pesticide, herbicide, fungicide, spray-of-any-kind free cannabis for over ten years. He began growing for himself as a patient so that he was sure of what was going into his body and then branched out and created Chill Karen in 2023. Nathaniel is passionate about bringing the cleanest conceivable cannabis to as many people as possible throughout Maine who may need it. Discussed this week: saltines, Pop Corners, Kettle Chips, cheddar, Swiss, honeyed goat cheese, hairy nugs, Illinois pot heads, lids as ashtrays, the Jpint Humidor, bad pot, freshman year of college burn runs, weed and PCOP, watch glass, and more! Links: https://chillkaren.com/ https://www.etsy.com/shop/chillkarenprints https://movevolve.com/ Where to find Chill Karen Products: Directly Through Katy (with Med Card) - kchristie@chillkaren.com Maine Only Bridgton - https://www.maineonlybridgton.com/ Local Leaf - https://localleafme.com/ Valley Purveyors - https://www.valleypurveyors.com/ Sticky Bud Farms - https://stickybudfarms.com/

Looking for expert support in your podcasting journey? Rise25 specializes in comprehensive podcast management and podcast launch support, ensuring you can focus solely on conducting great interviews. With effective time management systems in place, their team handles all the post-interview work to keep your show running smoothly. Their proven methods help podcasters maintain consistent quality content creation.Dr. Jeremy Weisz has founded multiple businesses, ranging from a health supplement business to a chiropractic and massage business, and is now running a successful digital agency that helps companies build life-changing relationships. Since 2008, Jeremy has been featuring top entrepreneurs through video interviews. These include founders and CEOs from companies such as Pixar, P90X, Atari, Einstein Bagels, Mattel, Kettle Chips, RX Bars, Big League Chew, the Orlando Magic, and many more on InspiredInsider.com.Jeremy currently runs Rise25, where they help B2B businesses connect with their ‘Dream 200' clients, referral partners, and achieve ROI through podcasts. Rise25 eliminates 99% of the work and acts as an easy button for companies to launch and manage their podcasts. Jeremy has conducted webinars for organizations like Tony Robbins Business Groups, Salesforce, Adskills, and many others. Jeremy has spoken on topics such as: Non-stalking/stalking methods for reaching virtually any partner or VIP How to reach your Dream 200 & create a referral and client pipeline for any business Top productivity tools and software for maximizing efficiency How to maximize LinkedIn for forming real relationships and networking and moreLearn more at: www.Rise25.com/about/LinkedIn: https://www.linkedin.com/in/drweisz/Remember to SUBSCRIBE so you don't miss "Information That You Can Use." Share Just Minding My Business with your family, friends, and colleagues. Engage with us by leaving a review or comment. https://g.page/r/CVKSq-IsFaY9EBM/review Your support keeps this podcast going and growing.Visit Just Minding My Business Media™ LLC at https://jmmbmediallc.com/ to learn how we can help you get more visibility on your products and services. 

Comedy writer and self-proclaimed scammer Gilli Nissim (The Other Two) joins the Con-gregation to help Laci discuss Guru Jagat—aka white woman Katie Griggs—who's the kundalini yoga cult leader and conspiracy theorist subject of the new HBO docuseries "Breath of Fire." But first, Gilli teaches us how to scam your way to cash and prizes by running an old-fashioned scavenger hunt. DISCLAIMER: This episode will dishearten all fans of Yogi Tea and Kettle Chips. Stay schemin'! This story was primarily reported by Hayley Phelan in her 2021 Vanity Fair profile "The Second Coming of Guru Jagat" and the new HBO docuseries "Breath of Fire" based on her writing. Buy Laci's book “Scam Goddess: Lessons from a Life of Cons, Grifts and Schemes":https://www.hachettebookgroup.com/titles/laci-mosley/scam-goddess/9780762484652/?lens=running-press Follow on Instagram:Scam Goddess Pod: @scamgoddesspodLaci Mosley: @divalaciGilli Nissim: @time2getgill Research by Kate Doyle.SOURCES:https://www.vanityfair.com/style/2021/11/the-second-coming-of-guru-jagathttps://www.max.com/shows/breath-of-fire/64f63cfe-94c5-4f33-835a-68915f1f4960https://time.com/7096209/breath-of-fire-hbo-guru-jagat/https://laist.com/podcasts/imperfectparadise/queen-of-conspiracy-theorieshttps://www.npr.org/2023/01/02/1146318331/yoga-guru-qanon-conspiracy-theorieshttps://www.marieclaire.com/culture/tv-shows/who-is-guru-jagat-breath-of-fire/https://www.independent.co.uk/news/uk/home-news/russell-brand-magic-amulet-wifi-airestech-tiktok-b2629426.htmlhttps://www.3ho.org/https://www.youtube.com/watch?v=CjMnhthTV-0&t=3157shttps://www.instagram.com/robotic_disaster/ Get access to all the podcasts you love, music channels and radio shows with the SiriusXM App! Get 3 months free using this show link: https://siriusxm.com/scam.

This week on the show, we're talking about vegan options at Hawkers and Sam's Taco Crumbles. We'll also try limited edition Kettle Gochujang chips!SHOW NOTES:BREAKING: The soda we tried was Olipop Tropical Punch.The spot on the Atlanta Beltline with vegan gelato is Three Peaches.NEWS ITEM: After months of rumors, "Nutella Plant-Based" has finally been confirmed (Guess where??)Here's the episode where we tried the Jerky from Butler Foods.The meat replacer we talked about was Butler's Soy Curls. If you don't have access to Soy Curls, you can use soya chunks.These are the BBQ soy curl sandwich and soy curl "chicken" salad that Becky mentioned. Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Hosted on Acast. See acast.com/privacy for more information.

INTRO (3:00): Kathleen opens the show drinking a Michelob Golden Light from Anheuser Busch. She reviews her week in Missouri hanging out with her parents and her Super Bowl bets.COURT NEWS (): Kathleen shares news on Snoop Dogg's lawsuit against Walmart, Jelly Roll attended the Super Bowl, and Taylor Swift made it back from her Tokyo shows to the Super Bowl. “GOOD BAD FOOD”(1:08): Kathleen samples Old Vienna St. Louis Red Hot Corn Chips, Kettle Chips 7 Layer Dip chips, and Hidden Valley Dill Pickle Ranch Dressing. UPDATES (34:42 ): Kathleen shares updates on Adam Neumann's attempt to purchase WeWork, the Cargill heir buys more lakefront land in Michigan, and a protester scales the Vegas Sphere.“HOLY SHIT THEY FOUND IT” (43:40): Kathleen is amazed to read about the discovery of a Roman funerary bed in London, and Sotheby's is preparing to offer the World's first postage stamp at auction. FRONT PAGE PUB NEWS (52:50 ): Kathleen shares articles on the “Jesus: He Gets Us” Super Bowl ads, Disney wins the streaming rights to Taylor Swift's “Eras Tour” movie, Iceland's volcano erupts for a 3rd time in 2 months, Southwest Airlines rolls out their new seat to the dismay of their frequent fliers, South Carolina wants to reinstate firing squads and the electric chair, the 2024 Rock & Roll Hall of Fame nominees are announced, AT&T wants to discontinue landline services, and Donna Kelce lets a small business use her cookie recipe to help pay off student lunch debt. WHAT TO WATCH THIS WEEK: Kathleen recommends watching (and rating) her new stand-up Special “Hunting Bigfoot” on Prime Video.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The return for season 3 Learn more about your ad choices. Visit megaphone.fm/adchoices

As the center of the hippie movement, California has a long history of cults and communes.  In this bones episode, we tell the story of how religious groups helped popularize the modern Vegetarian movement, as well as the sordid background of the beloved Kettle Chips.

Are you a “should”-er or a rebel? Let's talk about Kettle Chips, for example Milkshakes, beliefs, and ghrelin (the hunger hormone) What if our mind wants more than our body needs? Collecting data & experimenting with portion sizes How Stef worked with portions of peanut butter Satisfaction and bottomless pit syndrome Can you eat a whole box of mac and cheese? Is that normal? If eating feels compulsive, understanding why the compulsion is there can be helpful to alleviate guilt Portion sizes that are based on habits How micromanaging your body size impacts the ability to intuitively sense a portion size Join the LAD Membership Connect with the show! Instagram – https://www.instagram.com/lifeafterdietspodcast/ Email – lifeafterdietspodcast@gmail.com Website – www.lifeafterdietspodcast.com Connect with Stefanie Michele Website – www.iamstefaniemichele.com Body Image Webinar + Workbook: https://www.iamstefaniemichele.com/get-started/p/bodyimage Connect with Sarah Dosanjh Website – www.thebingeeatingtherapist.com YouTube – https://www.youtube.com/c/TheBingeEatingTherapist  Sarah's book I Can't Stop Eating is available on Amazon    

When we last spoke with Aura Bora co-founder and CEO Paul Voge in May 2022 his botanical-centric sparkling water brand was still a few months away from announcing a $10 million Series A funding round. At the time, Aura Bora was less than three years old.  Investing in a young company that is competing within the crowded sparkling water category may sound risky to some. However, it was clear to Aura Bora's backers that the brand had an uncommon ability to not only connect with new consumers, but develop them into evangelists who would sing its praises. In this episode, Voge spoke about how Aura Bora has cultivated a loyal community by focusing on flavor, the brand's recent collaboration with cult olive oil brand Graza, why Aura Bora discontinued its viral “Secret Menu,” how DTC success translates to brick-and-mortar sales and why his personal phone number is on every can. Show notes: 0:43: Interview: Paul Voge, Co-Founder & CEO, Aura Bora – Voge spoke with Taste Radio editor Ray Latif at Expo East 2023 where they chatted about Aura Bora's new and limited-time Olive Oil Martini, why he believes that “the best marketing is sales and vice versa” and how retail buyers evaluate the brand's online sales. He also explains why profitability is always on his mind, whether water is the appropriate descriptor for Aura Bora products, how the company attempts to deliver consistent customer service across all forms of communication and why friendship is key to the company's relationship with Siddhi Capital.  Brands in this episode: Aura Bora, Graza, Velveeta, Hidden Valley, Van Leewnen's, TOST, Samuel Adams, Dogfish Head, Waterloo, Polar Beverages, LaCroix, San Pellegrino, Justin's, Jeni's, Kettle Chips, Mid-Day Squares

Recorded at Ten86 Lounge in Hawthorne, New Jersey the lizards pair the H. Upmann Magnum 50 with 12 Year Aged Aberlour Single Malt Scotch. The guys discuss Bam's and Gizmo's recent trip to Cuba, they ponder this cigar's place in the H. Upmann line, and they have a cigar tower intervention with Bam Bam dubbed the "Bam Bam Accountability Hour".PLUS: Current Run of Cuban Cigars, Grinder's Birthday Toast & Blini vs. Kettle Chips with CaviarJoin the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspod

It's an Iron Ladle Challenge—and this time, the Ladies are solving a culinary problem that may or may not actually exist: What can you do with leftover Halloween candy? Sarah melts candy corn (and smokes out her kitchen) to make homemade gourmet Butterfinger-style bonbons. Bri goes sugar-free (and also candy-free), decoupaging empty candy wrappers into fun notebook covers. Rachel tries her hand at a from-scratch gingerbread house (featuring banana Laffy-Taffys, jawbusters, and other reject candies)—and burns out the motor in her brand-new hand mixer in the process. And Erin overcomes a kitchen emergency (also involving a hand mixer) to save the day with her sweet and savory late-night-snack cookies. Scroll down for photos and recipes, and view more photos at instagram.com/lutheranladieslounge. Sarah's Candy Corn Peanut Butter Bars (aka Butterfingers) from thespruceeats.com/candy-corn-peanut-butter-bars-520932 Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 16 servings Ingredients 3 cups candy corn 1 1/2 cups creamy peanut butter, not the natural variety 12 ounces chocolate candy coating Instructions Gather the ingredients. Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl. Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up. Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10 to 15 seconds at a time) just until it's warm enough to be easily mixed. Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely. Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth. Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving. When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month. Bri's Candy Wrapper Notebook Honestly there are no rules on this, but here are some directions/tips to get you started:  Choose your surface! Can be a composition notebook, a journal, a canvas, a piece of MDF. Sky's the limit. (Not really but I'm sure you get it.)  Gather your other materials for your collage: leftover Halloween candy wrappers, a preferred adhesive (Schelmer's School Glue(tm), Schmod Podge(tm) or similar), and your preferred finisher (varnish, artist's fixative, etc.)  NOTE: Choose wrappers or parts of wrappers that lay flat and don't easily “ribbon” or roll in on itself — unless you want to flatten those wrappers ahead of time. Otherwise, paper- and/or wax-based are probably best. Cardboard would also work!  NOTE: When choosing a finisher, make sure it is workable and has the desired level of “sheen” you want (matte v. glossy). When in doubt, just use clear packing tape. I won't tell Martha Stewart.  Adhere the wrappers to the surface using the chosen adhesive. You can create a pattern, or use my preferred method (perhaps unsurprisingly), a free-for-all style.  NOTE: Although a collage is technically two-dimensional art, you may want to plan different “layers” to your project.  Ok, my style isn't 100% free-for-all. My first layer is always the “background layer” when I want to ensure the entire surface is covered with my collage medium. From there, I build upon that layer in terms of what I want to be visible. (E.g., If you want to make sure a certain color or brand or aesthetic predominates in your collage, make sure those wrappers compose your final layer of the collage or at least are some of the last wrappers you glue onto your surface.)  When all of your wrappers have been arranged and adhered to your surface, you're ready to apply varnish, a fixative or (again, seriously) clear packing tape to finish your artwork. Please follow the manufacturer's instructions on whichever finisher you choose so that you don't melt your skin off on contact or something!!  Erin's Friday Afternoon Snack Cookies Late Night Snack Cookies from cookiesandcups.com/late-night-snack-cookies makes 24 large cookies Ingredients 1 cup butter, room temperature 1 1/4 cups light brown sugar 1 egg + 1 yolk 1 Tbsp heavy cream or milk 1 Tbsp vanilla 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 3 cups chopped Snickers candy, frozen 4–5 cups thick cut salted potato chips (I used Kettle Chips) Instructions Preheat oven to 350° Line baking sheet with parchment paper, set aside. In bowl of stand mixer cream butter and sugar for 2 minutes until light and fluffy. Turn mixer to low and add in egg, yolk, milk and vanilla. Increase speed to medium and mix until smooth and incorporated. Turn mixer back down to low and add in flour, baking soda and salt, mixing until combined. Add in Snickers candy and mix until evenly distributed. And finally add in potato chips and pulse until combined. Don't over mix, as all the chips will break up too much. Drop by heaping tablespoon onto lined baking sheet and bake 9-10 minutes until edges are golden. Allow to cool 2-3 minutes on baking sheet and transfer to a wire rack to continue cooling. Notes store airtight for up to 3 days. Rachel's Gingerbread House of Reject Candy from simplyrecipes.com/recipes/how_to_make_a_gingerbread_house Prep Time 2 hrs Cook Time 15 mins Total Time 2 hrs 15 mins Servings 12 Yield 1 gingerbread house With 6 cups of flour, how you measure the flour makes a difference. Lightly fluff up the flour in the container, use a cup measure to scoop up flour, then use a blunt knife to level the flour. Do not pack or tamp down the flour in the cup. These instructions were adapted from those found in the 1996 Joy of Cooking. Ingredients For the gingerbread house dough 6 cups (828g) all-purpose flour, plus more for rolling the dough (see recipe note) 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves or allspice 1/2 teaspoon salt 3/4 cup (170g) butter, softened 1 1/2 cups (284g) packed light brown sugar 2 large eggs 1 cup molasses 1 tablespoon water For the royal icing 2 large egg whites 2 2/3 cups powdered sugar, divided Special Equipment Stand mixer Piping bag or freezer bag Method Make the Gingerbread Dough Whisk the flour and spices: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves or allspice, and salt. Set aside. Make the butter, sugar, egg, and molasses mixture: Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy and well blended. Beat in the eggs, molasses, and water until well combined. Combine the wet and dry ingredients, and knead the dough: Beat half of the flour mixture into the molasses mixture until well blended and smooth. Add in the remaining flour and continue to mix until well blended and a soft cohesive dough forms. Turn the dough out onto a slightly floured work surface and knead by hand 5 or 6 times until the dough is smooth and combined. If dough is too soft, add a little more flour. Divide the dough, wrap and chill it: Divide the dough in half, pat into disks, and wrap each half in plastic wrap. Refrigerate for at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out. Make the Gingerbread House Pieces Create and cut out the pattern pieces: Create a gingerbread house pattern by cutting out pieces from our printable Gingerbread House Templates. They should print out with the correct proportions (1 inch on the pattern = 1 inch in real life), but if not, the dimensions are also given on the pattern so you can use a ruler and create your own. You can either use the regular paper template pieces as-is or, if you prefer, you can trace the pieces onto stiffer paper like a manila folder or cardboard. I like cardboard because it's almost as thick as the gingerbread house pieces will be, and you can create a house model easily using the pieces. Prepare the oven and cookie sheets: Preheat oven to 350°F, with the oven rack in the middle. Have 2 to 3 flat cookie sheets ready. Roll out the dough: Spread parchment paper on a large flat surface for rolling. Dust the paper lightly with flour. Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4 inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out. If it sticks to either your rolling pin or the rolling surface, dust with more flour. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns. Cut out shapes in the dough with pattern pieces: Rub a little flour over the surface of the dough. Place the pattern pieces on the dough, as many pattern pieces as will fit on the dough. Use a small sharp knife to cut out the pattern pieces from the dough, wiping the knife surface clean frequently. Depending on how soft the dough is, you may need to use scissors to cut the parchment paper. You can cut out the patterns through the dough and parchment paper, placing the dough pieces with the paper directly on the cookie sheets. If you are not using parchment paper, you may need to use a large metal spatula to transfer the dough pieces to a greased cookie sheet. Space the pieces on the cookie sheet an inch apart from each other. If dough pieces stretch during the transfer process, push them back into shape. You can cut out a door and window(s) at this point, or you can wait until after baking, soon after the pieces have come out of the oven while the cookies are still warm. Bake: Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6 to 8 minutes for the small pieces. Rotate the cookie sheets halfway through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes. Trim the pieces while warm: While the pieces are still slightly warm, lay the pattern pieces over them and use a large straight chef's knife to trim off any parts of the pieces that have through cooking spread beyond the pattern. Remove pieces to cool directly on racks to cool completely. Make the Royal Icing Make the royal icing: Whisk the egg whites and 1 1/3 cups of the powdered sugar together until smooth . If you are planning to eat your gingerbread house and are concerned about the safety of raw eggs, you can cook the egg white powdered sugar mixture in a double boiler until the mixture reaches a temperature of 160°F, but not higher than 175° (for more information, read How to Pasteurize Eggs at Home). You can also use pasteurized dried or liquid egg whites. Add more powdered sugar, beat to stiff peaks: Add the remaining 1 1/3 cup of powdered sugar to the sugar egg mixture. Using an electric mixer, beat on high speed until the icing holds stiff peaks. If it doesn't form stiff peaks, add more powdered sugar. Place a dampened clean towel over the bowl of royal icing: Keep this towel over the icing to prevent it from drying out while you work with it. Pipe the icing with a pastry bag or cut freezer bag: When you are ready to mortar or decorate, fill a pastry bag with the icing. If you don't have a pastry bag, you can make your own with a re-sealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips are available in supermarkets which you can also use with a freezer bag, for more controlled piping. Build the House Using Royal Icing as Mortar This is where it really helps to have more than two hands working on a house, and why making a gingerbread house is so much more fun with company than alone. If you are working on this alone, it may help to grab some canned goods from the pantry and use the cans to help prop up the pieces while the icing mortar is drying. Pick and line a base: Pick a solid base for your gingerbread house - either a flat cookie sheet, or a thick, sturdy piece of cardboard. If you want, line the base with aluminum foil or wax paper. Mortar the sides of the house with royal icing: Pipe a thick line of icing along a short end of one of the side pieces. Press the iced side piece against the edge of either the front or back pieces. Hold in place for a few minutes until the icing is partially set. Repeat with the other side piece. Prop up with cans if necessary. Repeat with the other short edges of the side pieces and the remaining front/back piece. Pipe icing along the seams, inside and outside of the house, to fill in any gaps and to add extra stability. Pipe icing along the edges of the house where it meets the base. Let set for at least an hour before attempting to add the roof pieces. Simple Tip! If any of the gingerbread house pattern pieces break, as can happen easily when working with what are essentially cookies, most likely you can repair them. On my house I forgot to cut out the door and window until the front piece had almost completely cooled. When I went to make the cuts, the piece broke. Fortunately, it was easy to mortar back together with royal icing. We even created a "splint" out of cardboard and used royal icing to hold the splint to the piece. Let harden completely before using the piece for the house construction. When it comes time to decorate, you can pipe icing right over the broken seam and no one will be the wiser. Mortar in the roof with royal icing: Once the royal icing has dried enough so that the base structure is solid, you can go to work on the roof. Pipe icing all along the top edges of the structure, front and back and two sides. The roof pieces are rectangular-shaped. Place the roof pieces so that the long ends of the rectangle are running along the top of the house. It helps if you have two people working together to place the roof pieces on the house at the same time so that they meet easily at the top center, and extend out a little bit, forming an overhang at each end. Gently hold the roof pieces in place for a few minutes until they are set enough so they don't slide off when you remove your hands. Pipe the top seam of the house with extra icing. Let the house stand for at least an hour, and preferably 8 hours before decorating. Mortar the chimney with royal icing: The dimensions of the chimney can be a bit tricky because of the angle of the roof. It's easiest to assemble the chimney first upside down, separate from the house. Pipe the pieces together with royal icing and let set until stable. Then, turn the chimney right-side-up and attach it to the roof using piped royal icing. You can do this either right after the house has initially set (1 hour after assembly) or later, during the decorating process. Decorate the house: Decorate your gingerbread house with piped royal icing and candies such as red hots, gum drops, candy canes, chocolate truffles, or whatever you like. Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), Erin (@erinaltered), and Bri (@grrrzevske) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Paul, Anson, and Josh take on Kettle Chips with friends and no Anson because he was sick. Check us out at https://top3.show Builtbar promo code Paul: https://builtbar.com?baapp=PAUL Top 3 Discord: https://discord.gg/4GmEep9q5y Paul's Links: https://linktr.ee/paulprosise  Follow the show at @top3show on Twitter, Instagram, and Facebook Find Paul @paulprosise, Anson @AnsonYoung, and @joshnotontw1ttr  #iambuilt #Beer #Chips #kettlechips #Liquor #2022  #Funny #Comedy

This week on the show, we're talking about mashed potatoes and all of the ways we like to eat them and trying Apple Cider Vinegar Kettle Chips. Sepotember continues!Show notes:This is the Aaron Sorkin supercut we talked about.News item: Taco Bell Is Testing A Proprietary Plant-Based Meat AlternativeThe octagonal school lunch pizza that Dave was talking about was called a Fiestada.Recipes we talked about: olive oil mashed potatoes, mashed potato cakes, shepherd's pie, smashed potatoesThe yogurt brand that Becky really liked was Simple Truth unsweetened, plain almond yogurt. So dreamy!The big slice of battered and fried potato that dimsimkitty wrote in about is called a potato scallop.Thank you so much for listening! We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

This week on the show, we'r talking about Brave Robot's new ice cream Sammies collab with Coolhaus and trying Zapp's Hotter 'n Hot Jalapeño Kettle Chips.Show notes:AMC's plain popcorn is vegan, according to their website at the time of recording. They also carry Impossible Nuggets!News item: The dreamiest soft serve in L.A. is vegan — and made from peas.Sevananda is where Dave found the ice cream Sammies. I later found them at Kroger, too!Thank you so much for listening! If you're enjoying the show, take a moment to leave us a review! You can also send us comments and suggestions at talkintofupod@gmail.com. See acast.com/privacy for privacy and opt-out information.

This week Claire and Lisa discuss the upcoming Jubilee and how they feel about the Queen having a big old party. There's a chat about sleep inertia -- the idea that you can't wake up in the morning -- and Lisa confesses that she's getting more like an old person every day and waking up super early. There's some What Hurts Now about how Sydney's streets are terrifyingly slippery at the moment, a confession about love and Ed Sheeran, a chat about Kettle Chips in Snack Attack and the best time to eat them (not at 11.01am, 3.14pm or 9.31pm, as they're 'danger' times apparently). Everyone's excited for season 5 of feelgood tv show Somebody Feed Phil and they ask the big question, would you go to see the Abba Voyage show, knowing they're just "abbatars" and not real people?  See omnystudio.com/listener for privacy information.

This week we try out kettle chips.  Although our normal go to flavor is Jalapeno, we are testing out the BBQ flavor.  Will this become a new favorite flavor for Nick or John?  The contenders are Boulder, Cape Cod, Kettle and Lays.  Please like and subscribe, and if you have any suggestions tweet us at @tastetestdummies or email at nickandjohnpodcast@gmail.com.       SPOILER! Below is a list of which chip corresponds to which numbered bowl it was in. This information will be at the end of the podcast as well. 1. Lays 2. Kettle 3. Boulder 4. Cape Cod

Paul Voge, the co-founder and CEO of artisanal sparkling water brand Aura Bora, wasn't too worried about his first large scale production run.  Aura Bora, which markets zero-calorie sparkling waters infused with herbs and botanicals, was born out of Voge's belief that an opportunity existed for an artisanal option within the carbonated water category. If, however, the brand failed to get off the ground, Voge, a prolific sparkling water consumer himself, was comfortable with the idea of having a personal stash of 35,000 cans to drink over the next few decades.  Thankfully, Aura Bora has resonated among category consumers, and over the past two years the Colorado-based company has expanded beyond its original focus on the natural channel and ecommerce and into conventional retail stores. Its drinks are now available at 3,000 locations, including nationally at Sprouts, and are also sold at 7-Eleven and Raley's along with Harris Teeter and United Supermarket, chains operated by Kroger and Albertsons, respectively. In an interview featured in this episode, Voge, who co-founded Aura Bora with his wife Maddie,  explained how he attempted to differentiate the brand from other sparkling water brands in name, package design and formulation, why he was inspired by artisanal food brands, the clever way he landed a meeting with a Whole Foods buyer; and how his pricing strategy was ahead of the curve for premium sparkling water. He also discussed his tension-filled, yet ultimately successful, experience on “Shark Tank,” why investors were at ease with an evolution of Aura Bora's retail strategy, why acquiring sales data has been critical to the brand's development and how he's attracted industry veterans for key roles.  Show notes: 0:46: Paul Voge, Co-Founder/CEO, Aura Bora – Voge and Taste Radio editor Ray Latif riffed on the entrepreneur's cap collection and experience at Expo West 2022, hand-canning Aura Bora's first products and the impact of launching the brand a couple months before the onset of the pandemic in the U.S. He also spoke about what attracted retail buyers to the brand, what he and Maddie wanted to convey in the label and package design, the thoughtful approach to naming the brand and how functional beverages factored into Aura Bora's pricing strategy. Later, Voge explained why Aura Bora is attempting to “own” a subset of sparkling water, how he indirectly met Whole Foods buyer, utilizing data and information from online sales to support innovation, R&D and marketing and his wild ride on “Shark Tank.” Voge also discussed why buying SPINS data has been a valuable investment, why the hire of a sales director made him realize that “he was driving without glasses,” and why, despite the many uncertainties of running a beverage company, it's important to have a plan.  Brands in this episode: Aura Bora, Sanzo, LaCroix, Polar Seltzer, Poland Spring, Jeni's, Van Leeuwen, Salt & Straw, Kettle Chips, RxBar, Waterloo, Topo Chico, JoJo's Creamery, Hoplark, Liquid Death, KIND Snacks, Pipcorn, Genius Juice, Harmless Harvest, Voss, Super Coffee, GT's Kombucha

This week, You Tried Dat?? is joined by Lance Gilstrap of the Garfield podcast Hungry Cat Daily to cover orange snacks. Why orange? Because Garfield is orange. They taste Good & Gather Sweet Potato Kettle Chips, Good & Gather Tex Mex Trail Mix, and Life Savers Orange Mint Candies. They also discuss Tesla Bot, cats eating Cheetos, and John Rockefeller before taking an orange quiz. Check out Lance's hilarious Garfield recap podcast Hungry Cat Daily!  Follow him on twitter @regularkarate and the show @hungrycatdaily. Follow us on Instagram to see pictures of the snacks @youtrieddat.

In this episode of Andy Loves Chips, Kettle Foods Habanero Lime Krinkle Cut Kettle Chips potato chips. This episode exists because of our Patreon Supporters... Support the podcast and help us make content AND get exclusive access to content you can't get on our normal feed by signing up for our Patreon... patreon.com/whatweremember www.andyloveschips.com www.whatweremember.com

Deal me in! Tarot card reader Jenna Lynne Roberts joins the You Tried Dat?? crew to try some ranch flavored snacks: Farmstand Ranch Kettle Chips, Zesty Ranch Veggie Straws, and Spicy Ranch Doritos 3D Crunch Chips.  They also discuss how Jenna got into Tarot before she gives each member of YTD a Tarot card reading. Find Jenna at Present Path Tarot and check out her YouTube channel. Follow us on Instagram to see pictures of the snacks @youtrieddat.

See omnystudio.com/listener for privacy information.

This week the gang eats the most delicious chips known to life and chat Cheticamp buy & sell stories.

Cameron Healy is the Founder of The Healy Foundation, an organization that awards grants and scholarships to support the community, environment, and youth in Oregon and Hawaii. He is also the Co-founder of Kona Brewing Company and the original visionary behind the KETTLE® Chips empire.  Cameron launched his first business when he was only 21 years old with a company rooted in the natural food movement. Since then, Cameron has built and scaled many successful businesses. He attributes much of his entrepreneurial success to the lessons he learned from his father and the strong communities around him. In this episode… Running a successful business takes hard work, a strong spirit, and the courage to take risks. However, you can’t do it all on your own. Being surrounded by a supportive community can make a huge difference in your business’ success and longevity. So, how can you give back to the community that has made this success possible?  For Cameron Healy, community has always been an essential part of his personal and professional life. Without strong support and close relationships, he wouldn’t have been able to get his first business off the ground or expand his KETTLE® Chips empire to an international market. Because of this, Cameron created The Healy Foundation: an organization that gives back to the community, environment, and youth throughout Oregon and Hawaii.  On this episode of the Inspired Insider Podcast, Dr. Jeremy Weisz sits down with Cameron Healy, Founder of The Healy Foundation, to talk about chips, beer, business, and giving back to the community. Cameron describes how the natural food movement inspired him to start KETTLE® Chips, why he created his community-centric foundation, and his experience growing a small brewpub into a multimillion-dollar company. Stay tuned for more. 

Rock and roll will never die, maniacs! We kick off Women In Horror Month with Slumber Party Massacre II, and returning to the show to talk about it with us is writer Breanna Whipple! While we discuss the origin story of this sequel, we also talk about topics such as Kettle Chips and their evergreen packaging, this movie's influence on a specific episode of Full House, and more about the history of Denny's.

Miguel Leal is the Chief Marketing Officer at Cholula, the hot sauce brand that sold to McCormick in November for $800m. Miguel has led declining brands through incredible turnarounds over the course of his career, and built marketing teams at KIND, Kettle Chips, Pop Secret, Diamond nuts (and more!). On this episode of ITS, Miguel walks Ali through the key tenets of marketing. From the importance of insights and focus, to building a great team, every minute of this episode is packed.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!In The Sauce is Powered by Simplecast.  

This episode is dedicated to the memory of SrA Nick Alden. (Logan)I have a long time friend of mine on the show Richard Swanson. Rick and I go into his career in the Military, to his time in the civilian world and everything in between. We also talk about our good friend Nick Alden, and how he actually saved Ricks life. Rick and I go deeper into a few things than you are used to, but I think it is important and there is a ton of value in it.  https://www.secondchanceoutdoors.net/

chips. and also glute activation and sL20

We discuss Joe Biden accepting the Democratic Party's nomination for President, Ron Jeremy's gross apartment, the Kansas City Chiefs banning Native American headdresses, and Deb's C of The Week.

In this episode of Snacktime, Marno's friend Kevin joins us on the playground and shares his favorite snack: Kettle Brand Honey Dijon Chips! We crunch and munch our way through many chipper chip-related tales including the origin of Kev's love of honey dijon flavored snacks, childhood chip faves (and possible trauma??), and the ultimate chip companion: dip. Sound a-peeling? Then jump in and buckle up! This friend-chip is taking a good ol' trip to Tater Town!

Digam em uníssono: Churrascar devia ser um verbo.

Jason and Deb are out, but that doesn't mean you can't enjoy the time Deb having an kettle chip emergency, Jason broke another toilet, and we let you Ask Us Somethings.

Arjun and Vishnu expand their grocery store chips palate.

Arjun and Vishnu try an internationally-inspired bag of chips.

Arjun and Vishnu eat potato chips with a southern classic twist.

In this one Kevin talks facials and why he drinks bad G&Ts. We talk fat heads and Trevor makes creepy edits. Kevin allows himself to be taken on tangents as opposed to usual then packs some bowls. Kyle slowly transforms into a Republican through investing while Trevor moves to a new state. Then we eat some chips.

Our second episode maintains the exciting flavour branding with a twist on a classic, but will these fine tasting buddies fall for some good looks marketing, find out for yourself! With your hosts Shannon Cochrane and Julian Higuerey Nunez

They’re not potato chips, they’re kettle chips. Totally different. Totally. --- Send in a voice message: https://anchor.fm/3BB/message

Robert Jakobi is a serial food entrepreneur who founded Metcalfe, Itsu, and is now CEO and Founder of BOU, a company reinventing bullion. What makes Robert’s story so fascinating is that he made successful companies in two different countries. Originally from the United Kingdom, he built Metcalfe and Itsu, and now is growing a successful bullion company right in the United States. You’ll get a great overview of Robert’s history, on all three companies that he’s built or is building, and then we dive straight into dissecting his whole story, so this episode is structured a bit differently, because you’ll hear everything upfront and then we get into the heart of what makes a successful food business. You’re going to get some amazing advice no matter what stage of a business you. You’ll get advice on how to start a company, what to do with your money whether in the Seed round or the Series A round, and being at the right place at the right time, but finding the pattern to turn an old category on its head. About Robert Robert Jakobi is the CEO and Founder of BOU, the innovative food company bringing joy back into cooking with its versatile range of bouillon, gravy and miso broth cubes, and instant soup cups. A serial food entrepreneur, Robert was previously the CEO and Co-Owner of Metcalfe’s Food Company, which he launched with renowned entrepreneur Julian Metcalfe (itsu and Pret-a-Manger) in 2010 and quickly turned it into the fastest-growing privately-owned food and drink company in the UK. In 2015, they launched their spinoff brand, Metcalfe’s Skinny, a leading premium popcorn brand which was acquired by Snyder’s (owner of Kettle Chips) in 2016. In May 2017, Robert launched BOU in the US with COO Kunal Kohli, disrupting a section of the supermarket that had not seen innovation in decades. An overnight success thanks to major stockists such as Amazon, Fresh Direct, Wegmans, Wholefood, Krogers, Walmart and 6,000 more retailers, BOU encourages people to rediscover the joy of cooking with its convenient cubes full of big, bold flavors that are US-made with non-GMO and no artificial ingredients. To date, BOU has raised $7.8M with backers including Nebari Ventures, Andy Gellert (Gellert Group) and Shelly Stein (Southern Glazer’s Wine and Spirits). Robert holds a Bachelor of Arts majoring in Economics from the University of Pennsylvania. Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems. Now in its fifth year, #SKS2019 is *the* conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators. Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes. Show Notes Wharton in Penn Barclay’s Capital in New York PODBites Pret a Manger Metcalf Food Company Metcalfe Skinny HouliHand Lokey Diamond Foods Snyder Lance Itsu and Itsu Grocery Boullion Cube When did you start feeling entrepreneurial?: At Penn, I started a nightlife promotion company Also Fashion Retail What’s the difference between the UK and US market?: Quite a few things. US is a great opportunity but it’s very crowded How did you get rid of the noise?: There are a  ton of different pieces. You need a great product and savvy marketing. For example, social media, trade shows What are the big challenges for brands?: New media and channels will be introduced and new competition will always show up. The right people and the right systems matter in this business. How do you spend money on your business?: Pre-Series A: Design and Product and Product-market-fit Series A: After we launched in Whole Foods: Money to support the brand scaling nationally. Bigger and better marketing programs Consecutive Series help grow the brand What advice would you give a budding food entrepreneur?: Believe in yourself and don’t be scared of failure. Go with your gut. It might not work because there’s so many things that build a brand. Really believe in yourself and your ideas. Having the ability to listen well is super important My Food Job Rocks: I get to work with smart, passionate people What type of food trends and technologies are exciting you right now?: Trends that last. Anti-examples: Cricket. Examples: protein, popcorn, etc. What are your thoughts on innovating ramen?: It’s happening. Asian is hot right now and we havea  Miso version. Our products have better-for-you Vertical Integration: Our manufacturers are our cofounders Favorite Quote: Winston Churchill: We shall fight….. We shall never surrender Where can we find you for advice?: Robert@bouforyou.com I’m always reachable and happy to chat.

Oh the things we do for you, internet. See, we stopped by a Total Wine on Friday and they had some really cool things in the beer & cider aisles. Like a Chocolate Stout and Tangerine Tumeric Cider. And one made with hominy grits. So we figured we should call up Lis and see if she wanted a "free" meal and free laundry, which means she also got to experience all the fun things we had to eat and drink this week. Pork BBQ Pizza, Kettle Chips, Bacon Chips, and frozen crab poppers, oh my!  And we don't stop there, because We Eat It, So You Don't Have To!

He's a musician, a branding magician, and above all, a truly passionate businessman. Craig Ostbo has many talents and hobbies, but what he does best is improve upon already great brands including Bob's Red Mill, Umpqua Dairy, and Kettle Chips, not to mention his work moving these brands and more to China through his company, Hoopla. If you're looking for words of wisdom, motivation to try something new, and Craig's secret to success, this is the episode for you. This episode of “How I Got Here” was recorded at Koopman Ostbo Agency located in Portland, OR. This show is brought to you by the Center for Retail Leadership, inspiring change through collaborative experiences between future thought leaders and industry to design the future of retail. For more updates on the show, or to find out more about the Center for Retail Leadership, visit our website at https://www.pdx.edu/retail-leadership/center-for-retail-leadership. This podcast was edited by thatCast Creative. Brand your business and connect with your audience with a custom podcast. Learn more at www.thatCast.com.

After our first episode of trying to create ASMR eating noises with fruits and vegetables we are trying to give it a try with snacks. Starting with Popsicles,frozen dark Chocolate, Takis, Cheese Puffs, Kettle Chips, Tostito Chips and Waffle Cones and much more.This is really another YouTube worthy show because the antics of the girls is hilarious as usual.Ashley decides to put an interesting sexual spin on creating ASMR sounds with a waffle cone.We are having a hard time taking this ASMR concept serious.

What the heck is pepperoncini, anyways? In Flavorcast's least educational episode, Adam and Jesse go on an unintentional quest to find out. But can they solve the mystery before time runs out? Pepperoncini info - https://www.pepperscale.com/pepperoncini/ Pronunciation Book video - https://www.youtube.com/watch?v=uJxWkNSTIJk Intro/outro music by Jesse Spillane - http://freemusicarchive.org/music/Jesse_Spillane/Art_of_Presentation/Jesse_Spillane_-_Art_of_Presentation_-_11_Number_0 Twitter: https://twitter.com/flavorcast Email: flavorcast.podcast@gmail.com Leave us a voice message: https://speakpipe.com/flavorcast

Here it is! We are so proud to announce Two Chips Passing Aromatherapy and Spa – coming soon to a magical place near you.  

Rotator Cuff Injury is common and becomes more likely as we age. The good news is most are non-surgical. In honor of Thanksgiving we are reviewing Trader Joe’s Turkey Stuffing and Seasoned Kettle Chips Trivia question of the week: What is the only sea without any coasts? Follow us on Instagram: 2pts_n_a_bagofchips and/or Twitter @2PTsNaBagOChips to see photos, video and get additional information related to Rotator Cuff injury throughout the week. Thanks for listening!!

Welcome to Episode 10! For this special occasion I'm having our first roundtable snack tasting with Kyle and Ellie from The E Word Podcast! We all bought some snacks and drinks so we could sit down and taste some stuff referenced on past episodes! It's much different than a normal episode of the podcast but we do touch on tons of food and music like Kali (with a K) bands, emo, and various sub-genres of hardcore. Warning: it's a long one y'all! We also got multiple instances of us singing, hot takes on music and food, anti-capitalist rants, emo internet drama and of course some podcast shop-talk. We tried a bunch of different snacks and drinks including Yerba Mate Guyuaki, Topo Chico, Doritos, Kettle Chips, Cheez-its and Airheads. Plus we sprinkled in some food talk about sparkling drinks, grocery stores, Sauce, toasted bread and gas stations. AND SO MUCH YERB! http://www.podcasts.com/the-e-word-d4d440386
https://twitter.com/theewordpodcast
https://itunes.apple.com/us/podcast/the-e-word/id1313661034?mt=2 Post Show Notes: Better Yet Podcast is back! I actually ended up talking about kombucha with Elijah on Episode 9. When I said my dad was from the east-side I meant the east side of the Chicago suburbs. The Heavy Snacking Podcast is an interview podcast where we talk to touring musicians about their musical history, traveling, regional cuisine, and of course, SNAX! We're exploring the wild world of fast food, gas station delicacies, and local chains with your host Alyx Poska. HeavySnackingPodcast@gmail.com Facebook.com/HeavySnackingPC Twitter: @HeavySnackingPC
 Intro - Everything's Cool (Talk, Tired Thanatoid) Break - American Heart (Piebald) Outro - Sartorial Panache (Boboso feat. Jeff Rosenstock) *Yerba Mate Del Taco Dunkin Donuts Waffle House Culver's Casey's General Store Yachak Yerba Mate Club Mate HEB - Texas Woodmans - Madison, WI Sprouts *Topo Chico La Croix Faygo - Detroit Klarbrunn (Midwest) Topochiquila (Topo Chico + Tequila) Soylent *Ellie tries Kombucha *Airheads *Sweet & Spicy Chili Doritos GetGo - Western PA Quik Trip - Southwest Rooster Booster Redline Orange Sauce Mumbo Sauce - Washington, DC Szechuan sauce *Cheez-its (Duos, Spicy Jalapeño, Extra Toasty, Tabasco, Bacon) Bagels (Salt Bagels, Asiago Double Toasted with Garlic and Herb Cream Cheese) *Kettle Chips (Korean BBQ and Salt & Pepper) Gaucamole Chips Takis, Guacamole Takis Wawa Sheetz Kwik Trip - Midwest Bucc-ees - Texas

This is Part 3 of 3 in our wife swap adventures saga with Mike & Rachel. This is the very first couple that we fooled around with sexually. We discuss the erotic details of our next sexy date. We then cover the top 6 takeaways & lessons that we got from this relationship experience. 1. We met at a hotel for a wife swap & it was good until the other husband started some drama, cried, & then stole our Kettle Chips 2. Met them for drinks & an after action report conversation about our dates. This is where they told us that they were taking a break from the Lifestyle. It felt like a break up. The guy c**k blocked us & extinguished the enthusiasm from his hottie. We’re Eros and Isis, a happily married mid 30's couple that leads a secret life as swingers. We perform wife swaps & other adventures with couples. We started this podcast to help curious newbies navigate the lifestyle of having an open marriage and ethical non-monogamy. We invite you to discover your pleasure with the Priory Society Podcast. Web: https://PriorySociety.com Twitter: https://twitter.com/PriorySociety  

Join us as we get chip-faced with Bay Area comedian Evelyn Eerie Diamond and hash out the difference between comedy, communism, and Kettle Chips with a few detours into werewolves, Jello Jigglers, and that "baby smell." We learn that all comedians are liars and that Lavrenti Beria was an epic child molester. And yes, The Death of Stalin is a black comedy, but no, Tyler Perry was not in it. Credits: "The Whip" by The Frantics Guest: Evelyn Eerie Diamond More Speakeasily: speakeasily.tv youtube.com/user/OdessaLil facebook.com/speakeasilyshow instagram.com/audrawolfmann twitter.com/speakeasilyshow itunes.apple.com/us/podcast/speakeasilys-podcast/id960169254?ls=1 soundcloud.com/user-560743263 tunein.com/podcasts/Comedy-Podcasts/The-Speakeasily-Hour-Minute-Podcast-p1123049

Ridges? Kettle style? Potato? Corn? Tortilla? The Habit Comedy Podcast scans the aisles to find the Best Chips. Featuring David Swidler, John Osebold, and Jeff Schell. Special guest appearances by the honorable Judge Reinhold. ⭐⭐⭐⭐⭐ Please rate and review us on iTunes or Spotify or in whichever platform you use. (Unless you're one of those weirdos who uses Stitcher or something.) Reviews definitely help us stand out in a sea of podcasts. If you don't, the terrorists have already won. For a complete library of past episodes of The Habit Comedy Podcast, visit www.TheHabitComedy.com.

My favorite subject, food! is on the docket for today.   The last time I did a big race which for me is 25k trail mountain run, I posted on instagram (are you following me on instagram by the way?) a photo of my favorite recovery meal - Hammer Nutrition Recoverite drink, strawberry flavored, and cheddar cheese flavored Kettle Chips. Today, we’ll learn why that’s not such an awesome idea, in case you thought it was. Meredith is a sports nutritionist and an ultra athlete, in fact she competes in the Ultra Man in November - essentially a three day double ironman. Day 1 is a 10k swim and 91 mile bike, day 2 is 170 mile bike and day 3 is a double marathon. That’s over 52 miles of running on the last day.   She has a lot of great advice for those of us aspiring to improve performance or simply feel better. Time management for training is a big one. She shares her system that she and her husband have found work well for them. It’s like having a baby and you need to divvy up the chores. Lastly, she walks us through an approach to finding what works for you - throw those fad diets out the door - and how to think about nutrition during different phases of your training.   With that, let’s listen in and gear up for what’s next   Resources: Organic Valley Fuel First Endurance Ultragen     Where to find Meredith: Website Facebook

If you ski, chances are you've seen my guest Johnny Collinson all over the place.    On top of being the youngest person ever to summit the world's highest peaks on each continent, the so-called 7 summits, earning him a place in the Guinness book or world records, Johnny Collinson is an accomplished mountaineer, climber, and free skier. He is sponsored by some of the planets most admired brands, like the North Face, Red Bull, Smith and Kettle Chips.    You can regularly see him ripping down huge snow-covered faces in many of the most bad ass ski films out there and is definitely one of Teton Gravity Research's go-to- athlete's.   He's also just a really stellar guy. I had the chance to meet him at his house in Little Cottonwood Canyon in Utah and I really enjoyed his humble, down to earth, and insightful outlook.    That outlook comes in no small part because John comes from a pretty amazing family. His parents were very supportive of him and his sister Angel (who is also a pro skier), encouraging them to set their sights high and build audacious goals starting at a very young age. As the success started to roll in, the Collinson's were adamant about keeping John and Angel humble and respectful - while still totally killing it in everything they do - which I think is really cool and admirable.   Johnny and I talked about goal setting, how to build a personal brand, building big-time sponsorships, learning to seize opportunities that come your way, how to build a killer lifestyle doing what you love all the time, failure, and the importance of relationships (aka staying up to party apres ski).   Resources:   John's Instagram Page: https://www.instagram.com/johncollinson/   Teton Gravity Research: https://www.tetongravity.com   Sherpas Cinema: https://sherpascinema.com   Ian McIntosh Instagram Page: https://www.instagram.com/ianmcintosh/   Angel Collinson Instagram Page: https://www.instagram.com/angelcollinson/   The North Face: https://www.thenorthface.com   Red Bull: https://www.redbull.com/us-en/athletes   Black Diamond: https://www.blackdiamondequipment.com/   Kettle Chips: http://kettlebrand.com   Faction Skis: https://us.factionskis.com  

On this edition of the DATEScast, welcome Tim and Derek into your home for the Thanksgiving season and the duo will not come empty handed.  They will bring joy and merriment into your life as they regale you with stories about their children being smarter than them, what they're thankful for, and a sexting app for married people. But that's not all, because they will also bring with them this week's snack, Trader Joe's Turkey and Stuffing Seasoned Kettle Chips. Are these chips in fact an entire holiday meal wrapped up in a single snack? Our experts say grace, dig in, and deliver you a rating at a crazy Black Friday discount. Featuring: Derek Montilla (@cap_kaveman) & Tim Agne (@timagne) Music by: Polly Hall & Andrew Barkan, and Adam Sandler (@adamsandler)  Inspired by: Mike and Tom Eat Snacks

Dooner and MSG are setting the table for a Thanksgiving feast at Snack Masters, Inc. but will this Dooner Party turn into a Donner Party? Together they'll find out if Trader Joe's Turkey and Stuffing Seasoned Kettle Chips are more turkey than stuffing. Dooner's serving Stove Top Stuffing. The guys compare Ocean Spray to Trader Joe's Cranberry Sauce. Then it's on to Triscuit Limited Edition Nutmeg & Cinnamon crackers.  Snack Master Jr. serves us dessert with his unique Pumpkin Pie recipe.  If you enjoyed the show, please subscribe, rate, and review on iTunes! https://itunes.apple.com/us/podcast/snack-masters-inc/id1308019292?mt=2 For all food photos follow us on instagram www.instagram.com/snackmastersinc www.snackmastersinc.com

Kimberly Jesika had the awesome opportunity to interview Megan Harris, queen of artificial intelligence knowledge. Megan is a part of the company SYZYGY.SYZYGY is an international digital communications agency partially owned by the WPP Group. We put human happiness at the heart of everything we do, and use digital technology to help brands become agents of positive change. Headquartered in Germany with offices in New York, London and Warsaw, our team of 600 professionals work with leading brands around the world, including Avis Budget Group, Kettle Chips, and Mazda.

Hey gang. Roger and Pat finally saw "The Purge: Election Year," so this ep is the closest this show will ever be to being a "professional" movie review podcast. We also eat some beer flavored chips and some popcorn, because movies. Bunch of spoilers in this one, so don't listen if you think that'll ruin the movie for you. It won't though. Spoiler: This movie dumb.

If you HATE crunching noises this ep will not offend you one bit…so Kettle Chips sent us some new flavours of their ’Chefs Signature’ range to kill some time tasting…so we thought we played a game of ‘guess the flavour’. …and no we did’t get paid so the review is legit…unless you count crisps as currency… (Marcus Does) What you think of the show? Let us know by clicking here! See acast.com/privacy for privacy and opt-out information.

From the marketing and product development for whopper brands like Haagen Dazs and Kettle Chips to making the fresh, wholesome food that is Sprogs. Quite the change for Ching-Yee . She’s the brain power behind this convenient, healthy, fresh...

Peter Neal and his brother Chris started their food company making croutons by hand in their mother's Aurora, Ontario kitchen. Now they distribute salsas, chips, salad dressings and more around the world. I had fun tasting Neal Brothers kettle chips at All the Best Fine Foods in Toronto.

Here's a reel I just heard on a recording of the Donegal fiddle maestro John Doherty.There are a few written versions here:  http://tunepal.org/tunepal/search_titles_new.php?q=last+night%27s+joyAs for the title - I think mine was finding half a packet of Kettle Chips and only being beaten 9:3 at Connect Four by my phone.

Pint of Whatever BeerSchool™ Class: For the 16th show we decided to dedicate it to the thing that holds the beer. And that is a pint. But that wasn't subject enough so we talk about the mechanics of tasting beer. We picked up a bunch of random beers then talk about what and how we are tasting. Homework: Get some random beers and taste them with your friends. Be sure to note what you don't like. As you don't have to like every beer. the menu Left over Kettle Chips and Pickles. the beer list Mothership Wit - New Belgium Peche Lambic - Brouwerij Lindemans Ommegang - Witte Fred - Hair of the Dog Eindecker Ur-Bock (brauerei abfüllung) Vigorasa - Eisenbahn Unfiltered Wheat Doublebock Special guests: Cris from www.plasq.com  Host: John Foster, Motor and Rosie the Intern Band: Presidents of the United States played Peaches. Check out comic life from www.plasq.com and thebrewingnetwork.com Be sure to visit 21st Amendment, Magnolia and Toronado in San Francisco, CA Email us at info@beerschool.com Good noon! Not recorded at the Rat Pad. Recorded in San Francisco on 05/20/2007. BeerSchool and BeerSchool.com are a trademarks of Ayer Media, Inc. © 2007 Ayer Media, Inc.