The boys are back for the first episode of 2022! Bryans dumb issues during vacation // Bryan has too many masks // Bryan is hustling covid rapid tests // Wanting people to compliment your mask fashion // Trying to fish glass out of a garbage disposal is worse than sticking your hand in a piss drain // Living a bloody handed no shop vac lifestyle // Using a metal spatula to scrape your windows // Plastic handle broom turned piss spear // Bretts notes on the world via DoorDash // Brett discovered he unfortunately likes working // Kroger crybabies // Mad at people at self checkouts // Meltdowns at grocery stores // Everything is busy or closed // They are kicking us in the teeth! // Louisiana Senate candidate smokes blunt in campaign ad highlighting non-violent drug convictions - https://bit.ly/35aTMsr // The only cool campaign ad // Only knowing your senators cause you protested against them // Sherrod brown sucks // He sounds like oscar the grouch // Anyone who comes on Street Fight won't win // Changing a wrestlers name to the name of Nazi captain // German wrestler keeps accidentally doing nazi stuff // Amy's Kitchen says its food is made with 'love.' Some at the factory say the job has left them injured. - https://nbcnews.to/3nLzqMW // Worker ordered to remove brace and continue working // Multiple workers injured // Food factories have always sucked // Quorn over Any'tizers // Eating fake fried shit // Getting hurt at work can mentally impair you // “We make food for people to eat” // Not an Amy's everyday family // The person who speeds up the assembly line is a piece of shit // Onsite urgent cares at jobs should be illegal // No arm should be rolling thousands of burritos a day // // Trying to not talk to your parents much // Fear of catching covid but deciding to go on a cruise // Going on a cruise and not getting off the boat // Floating around in a mall and trying not to spend anything // Fuck the police and stalkers // Sex workers want decriminlization not legalization // Street Fight Mail - P.O Box 82306 Columbus, OH 43202 Street Fight Radio Call In Show - (614) 655-3887
(Birthday) cards on the table - the Gotta Be Done girls do not mind a bit of mess. But do Mary and Kate draw the line at Omelette? From managing kitchen chaos (and potential hangriness) and 10,000 hours to perfect egg-cracking, to the Bluey-Brene imperative to own your mistakes, and the dubious delights of breakfast in bed - it's triggering stuff for our two (likely hangry) hosts. So as Bingo covers herself in egg, does Chilli cover herself in glory? Either way, as usual, it's a cracker! ++ Gotta Be Done is ex-journos and Melbourne mums Kate McMahon and Mary Bolling, as we deep-dive every Bluey episode, with plenty of detours into mama life, childhood memories, and everything else we're bingeing, too! Follow us on Insta at @blueypod @marytbolling @katejmcmahon or on Twitter at @blueypodcast - and use #blueypod to join in.
See for yourself if you should refrigerate giardiniera? Listen to all of Jeff's original, face-melting tunes! AND you can also listen to all of Jeff's Tunes on SOUNDCLOUD Subscribe to our YOUTUBE CHANNEL! Have Questions? Send yours to firstname.lastname@example.org!
=== Sign up for the Ron & Don Newsletter to get more information at www.ronanddonradio.com ==== To schedule a Ron & Don Sit Down to talk about your Real Estate journey, go to www.ronanddonsitdown.com ==== Thanks to everyone that has become an Individual Sponsor of the Ron & Don Show. If you'd like to learn more about how that works: Just click the link and enter your amount at https://glow.fm/ronanddonradio/ RonandDonRadio.com Episodes are free and drop on Monday's , Wednesday's & Thursday's. From Seattle's own radio personalities, Ron Upshaw and Don O'Neill. Connect with us on Facebook Ron's Facebook Page Don's Facebook Page ====== --- Support this podcast: https://anchor.fm/ronanddonradio/support
1:26 - Rebuilding the vitamin categorySara realized that traditional vitamins weren't built in a way to truly optimize health.“I was starting to struggle out of nowhere really with chronic inflammation, digestion, sleep issues, you name it. And I've always considered myself a relatively healthy person. I had a healthy diet. I didn't really know what was going on. Went through a lot of allergy tests and blood tests and found out that I had a lot of gaps in my diet. Because even if you eat a well-rounded diet, even if you eat perfectly, actually 90% of Americans are micronutrient deficient. We're not actually getting the nutrients that we need. And so like many of us, I turned to the supplement aisle to try to fill the gaps. Started looking at all these vitamins and pills and complicated and expensive sort of supplement routines, and cobbling together swallowing handfuls of capsules. And the more that I looked into it and questioned it, the more that I found that a lot of these things are built wrong. They're made with a lot of artificial fillers, synthetic binders, just a lot of dirty things. You don't actually question where your vitamins are coming from or how it's made. And so I set out to create an entirely new solution. One that's actually real food. And that's how it was inspired and Gem was born.”9:27 - Organizing a beta groupSara's first step was to organize a Facebook group of diverse women to help understand if there was interest in replacing multivitamins with something better.“At first I didn't even think about it as the anti-vitamin, as an entirely new idea of a vitamin. I just thought of it as this daily health essential that really worked for me. And I wanted to share it with more people. And so I started a beta group actually, and I joke, on a complicated platform called Facebook Groups. And I had people kind of refer in, so it wasn't just a bunch of my friends, over 300 women across the US. And at first I just formed this community really to see if it was something of interest, to get people's feedback. And I kept iterating on it to address other people's needs, to see what would work. And I got an overwhelmingly positive response of, wow, this is something that could really replace my multivitamin. This is something that really works for me. And that's when really I had the aha moment of, wow, this could be a business and really be a product that is impactful on people's lives. And that's what led me to ultimately raising my first round of capital and then going to market in late 2018.”12:07 - Forming a panel of advisorsNext, Sara surrounded herself with experts who could serve as the scientific backbone for GEM's products.“I have a team of scientific advisors that I brought together. And our approach and my approach in building this has always been to have a kaleidoscopic array of knowledge and expertise. And so we have an herbalist, a functional medicine doctor, a neurologist, a biochemist, registered dieticians. And bringing these different perspectives together in how can we look at our health in different ways? How can we actually look at it holistically, and not just through this band-aid lens of a pill for this and a pill for that? And so it took kind of bringing them together, getting their input, and then really co-developing it with this community.”15:25 - Embracing a minimalist brandToo often, design eats up a startup's time and money when it should really be focused on getting the product right. That's why Sara packaged GEM in black & white until its recent rebrand.“I started out really almost with a brandless platform. So they actually came packaged in a recyclable PET container, a small plastic container. And so it was really nicely designed and had a simple white label on it. It was like white and black. And the idea was I didn't want brand to distract from the core product. I think there's a lot of, and I've had these mistakes too in my own past of building companies, where a lot of people will spend a lot of money on these beautiful brand books and invest a ton in brand before they even know their target customer. And that's not what I want to do. I want the product right. I wanted to understand who my audience was. I wanted to understand how to build the right thing for them. And so I started out with a very simple and scalable brand packaging system that was really super minimalist.”17:06 - Prioritizing scalabilityTo stay lean and agile, Sara set up manufacturing and production systems that she knew would be scalable as GEM evolved.“As a food company, it's difficult to kind of have that quote-unquote ‘lean' startup method. Because it's harder to iterate on obviously a physical product than it is maybe if you were a software company, or something where you can make more methodical smaller tweaks. So I set up a supply chain and I set up a manufacturing and a production system with this packaging and brand that allowed me to do that in the most minimal way possible. And I always thought about scalability in my mind, too, when building out unit economics. So from day one, I made sure that we sourced things that I could scale with, that I could iterate on pretty quickly, so that we could get to that product market fit faster.”20:23 - Bringing investors onboardGEM didn't have fancy pitch decks. Instead, Sara invited potential investors into her beta group so that they could see all of the feedback and interest firsthand.“It was about a month into that beta group that I realized the potential. And I actually invited investors to this group. So I actually used the group as my beta. As my product market fit potential. So that was really my prototype version, if you will. So I had the product for people to taste, it continued to evolve obviously from there the next six months. But I had the initial product. I had the initial community. And I had the initial feedback as well. I did a lot of surveys within this group, asking questions. We had different dialogue conversations happening. And so I just invited these investors. They could see transparently what people were saying. Good, bad, ugly. And that was my approach. I don't even know if I had a pitch deck in the early days. I mean, that was really it. It was about the product. It was about our mission and vision of building this future of nutrition. And that's really how we actually raised that initial capital.”25:15 - Competing in the superfood spaceToday, GEM doesn't just compete with vitamins. They also go toe-to-toe with superfoods, powders, and other players in the health space.“We're really indirectly competing with so much more than just traditional supplements in gummy or pill form. We do get a lot of switching behavior from consumers who don't want to eat a candy, who don't want to swallow pills and capsules, and who want to have a whole food solution that's more natural to get their vitamins. But also we were getting a lot of vitamin-skeptics, people who've never taken vitamins before because they don't believe in it, because it's scary. You don't really know what's inside of it. Now, the landscape has changed so much where we're this convenient all-in-one daily nutrition. And so even like powder companies now, there's all these superfood powders and things like that where people are trying to get all of their essential nutrients. Gem also helps satisfy that need. And so now, I think the landscape has evolved where when you actually look at the supplement space, it's so much more than just supplements. You're looking at functional food, you're looking at functional powders. You're looking at a lot more players in there. And we're an entirely different form factor, but we're kind of evolving that even more with that form factor, and really disrupting and displacing a lot of those players.”43:35 - Keeping a simple tech stackThere's no need to reinvent the wheel in DTC. The only unique tech that GEM uses is an SMS program that allows them to regularly check in with subscribers.“Our tech stack is super simple. We're built on Shopify and we use a subscription plugin within Shopify called Recharge. We use Klaviyo for our email system, and SMS as well. And we also co-built our own SMS for helping manage your subscription. So we text our customers three days before your monthly subscription, asking you how everything's going, if you want to swap flavors, if you want to pause or anything. And so we have a super communicative strategy there through SMS. And of course we have the data side as well. We use Looker. I know there's a lot of different data platforms out there. But what's amazing about the direct to consumer world obviously is that you can really get to market quickly with a pretty simple tech stack. And there's a lot of tools where you don't need to reinvent the wheel necessarily from the ground up.”46:13 - Optimizing health 30 days at a timeThe next step for GEM is to grow their community of users and enlighten more people on the value of using the product every single day.“Consistency is so important. And that's why we're a subscription model. It's about one bite a day. In order to optimize your health, you really do need to be consistent. And so that's why we offer a subscription. And we hope through the structured experience that we provide you that that becomes something of a habit. It's shipped to your door conveniently every month so you don't have to think about it or worry about it, in 30 bite packs. So it comes in 30-bite compostable bags. And then we offer you a big tin, an eco-friendly tin that you can refill and have on your counter. And then we also offer you a travel tin for on the go. And so we give you three different packaging systems in your starter kit, so that you can always have it with you wherever you need it in the house. And you can take it with you as well. So hoping to provide different levels of convenience.”Episode Contributors: Sara Cullen - CEO of GEMBlaine Bolus - COO of Omipanel
Today on Boston Public Radio: Art Caplan weighs in on the CDC's messaging around Omicron, and threats to trans healthcare in Arkansas. Caplan is director of the division of medical ethics at the New York University School of Medicine. Then, we ask listeners their thoughts on the U.S. sending citizens free at-home tests and masks. Juliette Kayyem talks about the unique challenges of protecting synagogues following the hostage standoff at Congregation Beth Israel in Texas. Kayyem is an analyst for CNN, former assistant secretary at the Department of Homeland Security and faculty chair of the homeland security program at Harvard University's Kennedy School of Government. Blair Miller and Elizabeth Bartholet discuss the state of adoption laws and child welfare amid the disappearance of Harmony Montgomery. Miller is a Boston Channel 25 reporter and the adoptive father of Harmony Montgomery's brother. Bartholet is the Morris Wasserstein Professor of Law, Emeritus, at Harvard Law School, and Faculty Director of the Child Advocacy Program. Nia Grace and Gabriel O'Malley share their experiences running restaurants in one of the toughest winters for the industry, and their reactions to Mayor Michelle Wu's vaccine mandate. Grace is owner of soul food restaurant Darryl's Corner Bar & Kitchen in Roxbury and the recently opened The Underground Café + Lounge, and co-founder of the Boston Black Hospitality Coalition. O'Malley is co-owner of The Plough and Stars in Cambridge. Matt Gilbert recommends the best of TV from 2021, including “Succession” and “The White Lotus,” and what he's looking forward to in 2022, including “All Creatures Great and Small” and “The Gilded Age.” Gilbert is the TV critic for The Boston Globe. We end the show by asking listeners their opinions on letting hair go gray and the sexism in cultural norms around gray hair.
OJO no aplica en todas las recetas, pero son alternativas que puedes considerar. Suscríbete a la membresía: https://petitdelite.com/zona-membresia/ Mi tienda de amazon: https://www.amazon.com/shop/petitdelite Instagram https://www.instagram.com/petitdelite/. Cursos online: https://petitdelite.com/talleres-online/ Youtube: https://www.youtube.com/channel/UCPCdZfhtmS3BphQdFU0PiKA? Link página de empaques: https://www.clearbags.com/, usa el Promo Code PETIT10 para obtener un 10% en todas tus compras. Si estás escuchándome desde apple podcast te invito a dejarme tu reseña, que te pareció este episodio, tus dudas y otros temas quieres que te hable. Te invito a compartir este podcast en tus redes sociales para que personas como tú se beneficien de todas las cosas que quiero compartir contigo. Un abrazo
La importancia de precalentar el horno. Suscríbete a la membresía: https://petitdelite.com/zona-membresia/ Mi tienda de amazon: https://www.amazon.com/shop/petitdelite Instagram https://www.instagram.com/petitdelite/. Cursos online: https://petitdelite.com/talleres-online/ Youtube: https://www.youtube.com/channel/UCPCdZfhtmS3BphQdFU0PiKA? Link página de empaques: https://www.clearbags.com/, usa el Promo Code PETIT10 para obtener un 10% en todas tus compras. Si estás escuchándome desde apple podcast te invito a dejarme tu reseña, que te pareció este episodio, tus dudas y otros temas quieres que te hable. Te invito a compartir este podcast en tus redes sociales para que personas como tú se beneficien de todas las cosas que quiero compartir contigo. Un abrazo
To get live links to the music we play and resources we offer, visit This show includes the following songs: Leslie Beauvais - Gumbo Child writer Dustin Wray - Let The World Hear It (Country Version) Kay Miracle - 8 Ball Fedras - Insane One Week Later - Rollercoaster New Middle Class - Monsters From Planet Earth Ivana Cespedes (writer Gary A Edwards) - Reflejos de Amor Shanin's Music - The Storm Tamara Bodie (writer Raphael Pierra Hunt) - Tea Colleen Kitchen - Back Porch People For Music Biz Resources Visit and Visit our Sponsor Juice The Black Beethoven at Visit our Sponsor SJ Jananiy at Visit our Sponsor Bandzoogle at:
The majority of the New York City Council members are new and are part of a class that is the most diverse and progressive in city history. Over the next year Brian Lehrer will get to know all 51 members. This week, Councilmember Erik Bottcher talked about his priorities for District 3 (which covers Greenwich Village, Chelsea, Hell's Kitchen, Flatiron, Hudson Square, Times Square, the Theater District, the Garment District and Columbus Circle), like the need for more robust mental health services, and why he's "had it" with the way New York City deals with trash.
ORGANIZED. MANAGED. ORDERLY. These might be some of the words that most of us wish to have this 2022. You might even have wished that in just in a snap of your fingers, you'll get every aspect of your life organized and planned out. Even in our weight mastery journey, organization is an important matter and a huge key for success yet still, a lot of us find it hard to set up. This is even a part of one of our processes in shift weight mastery which is the environment. Well, I am happy to let you know that in episode 45 of the Thin Thinking podcast, I interviewed an ‘organization expert' who would help us and give us important tips to set up not only your kitchen, but even your refrigerator and meals. Dr. Katherine Macey and her team are known in this field as evidenced with her Los Angelean and celebrity clientele. Join me in this wonderful episode and get excited and focused for your health instead of feeling overwhelmed. In This Episode, You'll Also Learn… How to manage the emotional aspect of letting go of things as part of organization What does “I CARE” mean and how this acronym would help you in getting things organized in your life How important organization products are in setting up your kitchen and important tips from Dr. Katherine Macey about it. What are the best ways to maintain a healthy refrigerator and healthy meal planning Links Mentioned in the Episode: Get Your Kitchen, Fridge and Meals Organized with Dr. Katherine Macey – PDF, Video Mind Map and Q&A Sign up for the FREE HYPNOSIS DOWNLOAD : Shift Out of Sugar Cravings My book, From Fat to Thin Thinking: Unlock Your Mind for Permanent Weight Loss (Includes a 30-day hypnosis process.) What would you love to hear about on the podcast? Click here and let me know Subscribe to the email list so that you never miss an episode! Get more thin thinking tools and strategies
Did you know that homemade muffin liners made from parchment paper results in bigger/better/fluffier muffins? It's true. All you need is a 5"x5" sheet of parchment paper and this podcast to get the most out of your muffins.
This Season's theme is Take Back Your Home and we felt that the kitchen, being the heart of the home, should be high on the list of priorities. In today's episode we are taking back our kitchens- specifically, we are discussing meal prepping and stocking the freezer! Thank you for tuning in! MENTIONED IN THIS EPISODE How to Make Bone Broth (simple) Introduction to Home Economics by Mrs. Sharon White DAILY DELIGHTS Shannon- Rubbermaid Brilliance Food Storage Container Nessa- Souper Cubes Silicone Soup Molds- One Cup & Two Cup Shannon's Instagram @shan.vantrease Nessa's Instagram @nessa.black
Yannick Benjamin is the co-founder of Wheeling Forward and Wine on Wheels which raised millions to help the disabled. He's also a partner in Contento Restaurant that Eater just named one of the top ten restaurants in New York. Yannic is on a mission.
From Price, to Vos, to Free, to Kitchen, to the Mazar's and so many more! Please take advantage of the many resources for Biblical Archaeology! God bless you and thank you for listening! Join us again tomorrow!
Join Dave and Brenda as they provide a rundown on their favorite home improvement-related products!Hosted by David and Brenda Bryan. Produced and Edited by Merrill McNally.If you are looking to fund your home renovation, talk to our friends over at RenoFi! Visit renofi.com to learn more.Find us @renovationmaderight on social mediawww.renovationmaderight.comwww.blackdogbuilders.comSend us your questions at email@example.com!
Brief summary of episode:Groundwork Kitchen, home of Paul's Place's culinary arts training program and restaurant located in Baltimore City's Pigtown community, celebrated the graduation of its first cohort of students on December 21st. This first cohort of students, who range in age from 18 years old to early-60s, participated in the free 12-week program and will now enter Baltimore's workforce. “We have watched the students grow tremendously over the last 12 weeks, gaining the skills needed to be successful in the culinary field while also building confidence and finding purpose and self-pride,” said William McLennan, executive director of Paul's Place. “This is really what the program is all about, building a workforce of skilled personnel while building up Baltimore.” Since the start of the program in October, the students have learned front-of-house and back-of-house skills from a dedicated staff including Training Chef Shavonya Bracken and Executive Chef Kimberly Triplett, and upon graduation, will have earned industry-recognized credentials.Program Director Ellen Levy oversees recruitment, case management services and job placement and retention services for the training program. “Paul's Place provides additional resources to participants post-graduation to ensure the students' success. Over the last few weeks, we've worked with them to help plot their next steps, targeting permanent employment in Baltimore's restaurants, hospitals and catering businesses.” Through the program, it is anticipated that Paul's Place will provide 122 jobs and nearly $12.2 million in annual economic activity to the City of Baltimore, according to an economic impact study by Sage Policy Group that the organization commissioned in 2018. To help get there, Paul's Place is actively recruiting for its next cohort, which will kick off in January.ABOUT Groundwork KitchenGroundwork Kitchen's program, operated by Paul's Place, is founded on the nationwide initiative of FareStart's Catalyst Kitchens, a proven model implemented in nearly 60 other facilities across the country. The program utilizes four integral program components: culinary skills training, life skills training, hands-on experience, and individualized case management support and coaching throughout training, job placement, and for six months after students begin their post-graduate careers.The Truth In This ArtThe Truth In This Art is a podcast interview series supporting vibrancy and development of Baltimore & beyond's arts and culture.Mentioned in this episodeGroundwork KitchenTo find more amazing stories from the artist and entrepreneurial scenes in & around Baltimore, check out my episode directory.Stay in TouchNewsletter sign-upSupport my podcastShareable link to episode★ Support this podcast ★
Peak Season – Dry January with innovative savory drinks // The battle of the cutlets // Helping Pam brainstorm our cheesy valentine's day – Love Stinks // Vietnamese crepes by Annie Elmore // Favorite memories from 20 years of broadcasting the show // Food and wine magazine predictions for dining trends // Lastly, we play Rub with Love trivia challenge!! See omnystudio.com/listener for privacy information.
Nicholas Kitchen, one of the country's leading violinists is a founding member of the Boston-based Borromeo String Quartet. Nick is perhaps the most important protégé of the great Polish violinist Szymon Goldberg. Nick has been loaned his teacher's violin-- the Giuseppe Guarneri, Cremona, ca. 1730, "Goldberg-Baron Vitta" to play throughout his career. In his musical life, Nick was first nurtured by his musically hands-on parents and later through his mentorship with Goldberg. Nick's rich and profound musical life is a beautiful paradox of old and new technology.Music credits:Schubert, Death and The Maiden String Quartet, Borromeo QuartetJP Sousa, Semper Fidelis, The President's Own Marine BandBeethoven, Violin Sonata, Op. 24 "Spring", Szymon Goldberg-violin, Lili Krauss-piano JS Bach, Toccata and Fugue in D minor BWV 565, Hans-André Stamm-organBeethoven, Violin Concerto in D major, Op. 61, mmt. 3 Rondo, Henryk Szeryng-violin, Hans Zender-conductorSchubert, Mass No. 5 in A Flat Major, D.678 - 4. Sanctus Choir of St. John's College, CambridgeJS Bach, Fantasia and fugue in G minor BWV 542 - Van DoeselaarBeethoven, String Quartet, Op. 18, No. 1, Borromeo QuartetJS Bach, Adagio, BWV 1110, Nicholas KitchenKreisler, Liebeslied, Fritz KreislerHandel, Op. 1, No. 13 mmt. 1 D Major Sonata, Szymon Goldberg-violin, Gerald Moore-pianoPolish folksong for mandolinesJS Bach, Violin Concerto in E Major, BWV 1042: I. Allegro, Syzmon Goldberg-violinBeethoven, Violin Concerto in D major, Op. 61, mmt. 1, Syzmon Goldberg-violinMozart, Sonata for Piano and Violin in E Minor, K.304 - Tempo di minuetto, Syzmon Goldberg-violin and Radu Lupu-pianoMozart, Violin Concerto No. 5 in A Major, K219, mmt. 1Beethoven, String Quartet, No. 13, Op. 130, Borromeo QuartetLouis Moyse, Second Sonata, Scherzo, Karen Kevra-flute, Paul Orgel-pianoStrauss, Don Juan, Op. 20, Berling Philharmonic, Von KarajanBeethoven, Symphony No. 9, mmt. 3 , Adagio molto e cantabile, FurtwänglerSupport the show (https://www.patreon.com/user?u=42335511)
When you think of America's great present-day chefs and restaurateurs, there are only a handful of names that immediately come to mind. And one of them is Wolfgang Puck. While he may be best known for his acclaimed Spago restaurant, Puck has also written a number of cookbooks, he's a TV and he's the official caterer for the Academy Awards. I met him a little over thirty years ago, in the fall of 1991, when he was on tour for his cookbook adventures in the Kitchen. And get ready. You're going to be very ungry in just a few minutes.
A House panel is taking on the East Cobb Cityhood Proposal; A beam has once again saved the Concord Bridge; And Finally Twisted Kitchen Smyrna will host a fundraiser for Camp Kudzu for kids with diabetes. #CobbCounty #Georgia #LocalNews - - - - - The Marietta Daily Journal Podcast is local news for Marietta, Kennesaw, Smyrna, and all of Cobb County. Subscribe today, so you don't miss an episode! MDJOnline Register Here for your essential digital news. Find additional episodes of the MDJ Podcast here. This Podcast was produced and published for the Marietta Daily Journal and MDJ Online by BG Ad Group For more information be sure to visit www.bgadgroup.com See omnystudio.com/listener for privacy information.
Jeni teaches us all about cast iron cookware. What to buy, how to take care of them, what to cook in them and more importantly, how to season them (spoiler, there's not one way to do it). We hope you like it and thanks for listening!!!
Follow Tim Baltz on the Grams! Check out Tim (and his earring) in a hilarious scene from Righteous Gemstones. Watch Tim do his Harrison Ford impression….it's awesome!Follow Tim's sister, Emilie Baltz, a food and experience designerIf you haven't seen it before, see Emily's car, Blue Thunder, in which she drove Tim around: Listen to all of Jeff's original, face-melting tunes! AND you can also listen to all of Jeff's Tunes on SOUNDCLOUD Subscribe to our YOUTUBE CHANNEL! Have Questions? Send yours to firstname.lastname@example.org!
This entitled granddad is just a horrific bloke.This is the Redditor podcast! Here you will find all of Redditor's best Reddit stories from his YouTube channel. See acast.com/privacy for privacy and opt-out information.
With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Be sure you are right, then full steam ahead." Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Contact info: Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
The Executive Chef and co-owner of one of Omaha's newest restaurants, Diwesh Bhattarai describes the risks and long road he had to take to make this decade-long dream of opening his own spot a reality. We also discuss how he's putting modern twists on Indian cuisine, the details that go into bringing a restaurant concept from thoughts to reality, and so much more. Also follow up on Facebook, Twitter, Instagram, AND at RestaurantHoppen.com! Sponsored by Certified Piedmontese. Visit their website, use Promo Code: HOPPEN, and receive 25% off your order! A Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com.
Do you like food? What about great food with great beer? Then you should probably go to Brato Brewhouse and Kitchen. Co-owners Alex Corona and Jonathan Gilman head up Brato and talked to us this week. Also we drank one of the spiciest beers when we were there! You should probably go. Now!CheersMake sure to stay up to date with them, their tap list and any events they are having!http://bratobk.comCheers!***Claw Hammer Supply- Claw Hammer Supply has taken brew in a bag (BIAB) to a whole new level with there single vessel, turn-key, all grain, digital brewing system. It's a homebrew setup like you've never seen. Instead of a typical brewing systems that require 2 or even 3 different vessels (pots, pans, kettles, etc…). theirs only uses 1.Use our link https://www.clawhammersupply.com/?aff=12 and get your system today!Looking to start a new hobby? Wanting to get into homebrewing? Just looking to upgrade your current set up? We have you covered with our Beer & Wine Hobby promo code! Beer & Wine Hobby is a Family owned business driven to help folks make amazing beers, wines, cheeses, and charcuterie. Fortunately, for our listeners we are able to offer an exclusive promo code for 10% off your online order. Items can either be ordered online and picked up in store same day for our local listeners or delivered to your home (for free over $35). Use our promo code BREWROOTS for 10% off your next order! Go to www.beer-wine.com to get all your brewing needs! https://www.beer-wine.com***Each month, Shirts On Tap teams up with a local brewery, to collaborate on a sweet custom shirt design, and then send it to their members with coupons, stickers, a brewery bio, and more! Join the excitement with our exclusive link shirtsontap.com/offers/brewroots to get your first box for $5! ***Did you know that some of your favorite breweries use hops from a local family operated Hop Farm right here in Massachusetts. Our friends over at Four Star Farms are there for you wether you are a commercial brewery or a small scale home brewer. Make sure to head over to their website today and get your hands on some of the best and freshest hops locally. https://fourstarfarms.com Get bonus content on Patreon See acast.com/privacy for privacy and opt-out information.
Escucha la importancia de tamizar o cernir la harina. Suscríbete a la membresía: https://petitdelite.com/zona-membresia/ Mi tienda de amazon: https://www.amazon.com/shop/petitdelite Instagram https://www.instagram.com/petitdelite/. Cursos online: https://petitdelite.com/talleres-online/ Youtube: https://www.youtube.com/channel/UCPCdZfhtmS3BphQdFU0PiKA? Link página de empaques: https://www.clearbags.com/, usa el Promo Code PETIT10 para obtener un 10% en todas tus compras. Si estás escuchándome desde apple podcast te invito a dejarme tu reseña, que te pareció este episodio, tus dudas y otros temas quieres que te hable. Te invito a compartir este podcast en tus redes sociales para que personas como tú se beneficien de todas las cosas que quiero compartir contigo. Un abrazo
Prosciutto is the Italian word for ham. Each paper-thin slice boasts a sweet and salty flavor, thanks to a traditional curing process that has been around since ancient Roman times. Few in the U.S. know more about it than Eataly's Tess McNamara, head of salumi and formaggi, who goes into great detail about the ingredients and process for curing the meat. She shares Eataly's variety of prosciutti sourced from the very best salumifici (cured meat producers) throughout Italy. Among them, Prosciutto di Parma, a delicate, sweet cured pork made in Parma, a small province in the heart of Emilia-Romagna, which is considered one of the oldest varieties of prosciutto.Follow @eatalyflatiron @tessofthecaves @prosciuttodiparma_it @ingredientinsiders @truffledawg @theprosciuttoqueenhttps://www.prosciuttodiparma.com/https://www.eataly.com/us_en/stores/prosciutto/In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com/
Host: Debra Peek-Haynes Topic: How To Get Rid Of Belly Fat_Interview with Ava "Personal Fitnes & Martial Arts Trainer" Part1 & 2 with Emotional Welness Tips. Dial 347-215-9531 Visit: http://debrashealingkitchen.com Debra(email@example.com). Enroll in The Jewel University Of Immortal Science For Immortal Living Visit: www. the jewelnetwork.com or www.juis.education
Inevitably, that pot of delicious oatmeal is going to boil over. It happens because life happens and there just isn't anything anyone can do about it. Or is there?? This 'quick tip' just became your best friend. Follow Dad's Kitchen: @dadskitchenco
In this episode of Inspired Design, we visit renowned fine dining restaurant Canlis. Owners, Mark and Brian Canlis along with Head Chef, Aisha Ibrahim candidly reveal their altruistic philosophies that keep this 70-year-old establishment at the forefront of the industry. Gain a newfound appreciation for their obsession to detail and the design secrets that lie around every corner.
Ivona Brandić is a Professor for High Performance Computing Systems at the University of Vienna. She shares lessons she learned from her Bosnian mom Manda about not being afraid to follow a career in tech & science, making life plans but not sticking to them, the value of hard work, focusing on good things in life, and how cooking skills translate to computer sciences. Ivona also shares lessons she learned through her experiences of being a teenage war refugee, starting a life in a new country, and being successful in a male-dominated field: always have the courage to try something new, and always trust your own skills and abilities. You can learn more about Ivona's work here and here. For more about “Thank You, Mama" and to subscribe to the newsletter, please visit: http://www.thankyoumama.net
Anaheim 1 2022 happened and we have the winners from both classes on tonight! Ken Roczen came in under the weather and shocked everyone including himself by securing the win with a very solid ride. He's on to talk about that shock and Christian Craig is on to talk about winning A1, a race he's been coming to since he was three years old. Levi Kitchen breaks down what he saw in the 250 West opener and we have Keefer in studio!
Do you find yourself constantly overwhelmed by the clutter in your kitchen? The kitchen can be the hardest area of the house to keep decluttered because it is constantly being used. Kathi and Tonya are here in this re-released episode to break down their top 5 favorite tips to keep your kitchen free from clutter. Listen in as Kathi explains why she considers the kitchen countertops to be the most important real estate in your home (with the refrigerator running a close second), and many more tips including including: Law of proximity Do your dishes every night Get rid of duplicate or excess dishes and appliances Note: Since this is a re-release of a previous episode, the mentioned giveaway has ended.
Twitter can be a great way to connect with customers and show off your brand's personality. But is it safe to be sarcastic? There's a thin line between being clever and sounding mean, and you don't want your brand to cross it. My guest, Dusty Weis from Podcamp Media - a branded podcast production company - joins me to discuss tips for having a snarky Twitter account without damaging your brand.Mentioned in this episode: Pabst Blue Ribbon Is Facing Backlash Over This Now-Deleted Tweet, Mashed, January. 5, 2022 Lead Balloon Episode 25 - FEMA Rep Has Near-Death Experience After Hurricane Ike #BluesClues25 Tweet Burger King 'Women Belong in the Kitchen' TweetNeed help preparing for a PR crisis?Click HERE to download your copy of the Crisis Communication Rapid Response Checklist. Listen + Subscribe on Spotify or Apple Podcasts© Molly McPherson 2022
Do you have leftover food ingredients but you don't have a recipe? On this episode of Eight Frugal Minutes we share how to easily find 1000s of recipes catering to ingredients already in your kitchen. These recipe builders will help stretch your budget while making your tastebuds very happy. --- Send in a voice message: https://anchor.fm/eight-frugal-minutes/message
Es importante tener presencia en las redes sociales hoy en día. Suscríbete a la membresía: https://petitdelite.com/zona-membresia/ Mi tienda de amazon: https://www.amazon.com/shop/petitdelite Instagram https://www.instagram.com/petitdelite/. Cursos online: https://petitdelite.com/talleres-online/ Youtube: https://www.youtube.com/channel/UCPCdZfhtmS3BphQdFU0PiKA? Link página de empaques: https://www.clearbags.com/, usa el Promo Code PETIT10 para obtener un 10% en todas tus compras. Si estás escuchándome desde apple podcast te invito a dejarme tu reseña, que te pareció este episodio, tus dudas y otros temas quieres que te hable. Te invito a compartir este podcast en tus redes sociales para que personas como tú se beneficien de todas las cosas que quiero compartir contigo. Un abrazo
Kitchen tables, peanuts in soup, and line timer cards, this is a new episode of Reality Blows! Ash and Nick finallllly found a table for their new apartment, had friends over to play cards, and went to Disneyland again. Lily adds a surprise scent to the podcast recording that has to be dealt with and Nick can't find Disneyland merch. Plus! Reflections on Roanoke biscuits and Disneyland's It's A Small World holiday overlay. Want to make sweet potato / peanut soup? Here's a very rough recipe: 1/2 white onion, chopped 2-3 cloves of garlic, chopped 1 medium jalapeno, deseeded and chopped ^^ put in large pot with olive oil, slow cook until it smells great then add: 2 medium sweet potatoes, peeled and chopped stir and let cook with mixture for a minute or two then add: 2 cans of fire roasted organic peeled and diced tomatoes (regular size cans, like Campbell's soup size lol) 1 can of light coconut milk (regular size) dash or two of water if needed (you'll know) salt, pepper, 1/2 or 1 teaspoon of cayenne pepper (your choice) ^^ bring to a boil, put on lid, and turn heat to low check in like 25 minutes, if sweet potatoes are cooked (they should be), add: 1 cup of chopped kale 2 spoonfuls of CHUNKY organic peanut butter stir for a bit to really mix in peanut butter, add more peanut butter if necessary serve with chopped cilantro on top Enjoy!
With excitement allow me to introduce to you today's guest, Chef Ferrel Alvarez. Ferrel break into the industry at the age 15 dishwashing, working as a prep cook, and eventually graduating from Cincinnati Culinary Arts Academy in 1998. Ferrell made his way to Tampa, Florida to further his professional career working at country clubs and the Tampa landmark, Mise en Place. Mise en Place founder, Chef Marty Blitz, transitioned Ferrell from lead cook to Chef De Cuisine. Ferrell's next project was Cafe Dufrain as Executive Chef. In December of 2013, Chef Alvarez opened his own restaurant, Rooster & the Till with his friend and business colleague, Ty Rodriguez. In the first ten months of being opened, Rooster & the Till had earned Best New Restaurant and Best Chef from Creative Loafing and Best New Restaurant from Florida Trend Magazine. Today Chef Ferrel Alvarez owns 3 total concepts, Rooster & The Till, Nebraska Mini Mart, and Gallito Taqueria. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Constant progression." In today's episode with Laura McCutcheon we will discuss: Culinary school Kitchen behavior Organization What having a child does to your career Personal struggles affecting a career Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Positivity What is your biggest weakness? Self critic What's one question you ask or thing you look for during an interview? Good people What's a current challenge? How are you dealing with it? Keeping up with all that I want to achieve Share one code of conduct or behavior you teach your team. Positivity What is one uncommon standard of service you teach your staff? Be yourself What's one book we must read to become a better person or restaurant owner? The Obstacle Is The Way: The Timeless Arte of Turning Trials into Triumph by Ryan Holiday GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. FusionPrep: Training, Safety, and Compliance Platform What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Tock: Reservations If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Family first Be a good person Positive mindset/live with humility Contact info: Rooster & The Till website Instagram: @roosterandthetill @ferrelalverez Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Farrel Alvarez for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Have you ever had a success that someone attempted to shank? I notice this quite often - people actively trying to cut away at something someone else has, but they lack. In the attempt to level the playing field, these individuals completely minimize what really goes down behind the scenes. Not cool, bro. That ain't gonna fly over here.Join Rogue and Reasoned on Instagram @roguereasonedpodcast and get additional show details at www.lauraswansieckman.com/podcast. Be sure to hit subscribe so you never miss an episode! Thank you to our episode sponsors:Audible - Visit www.audibletrial.com/rogueandreasoned to get your FREE 30-Day Trial.Discover your favorite Haven's Kitchen sauces here. Your taste buds will thank you!This podcast episode, promotional materials, and related posts may contain affiliate links or codes.
Happy New Year from Juicy Scoop! Justin Martindale joins Heather to discuss all the hot topics that have already flooded the press in 2022. The world said goodbye to the legendary Betty White on New Year's Eve. Heather attempted to get her booster shot but did not succeed…yet. Miranda finally got finger blasted by Che and even though Samantha may not be on the show, she is still both Justin and Heather's favorite character. Ghislaine Maxwell has been found guilty while Elizabeth Holmes' trial is still going on. Jeff Bezos got hot, Kanye moved across the street from Kim and thankfully Justin was here to fill us all in on Themy Gelato and their recent run in with a woke ghost as well as Katy Perry's questionable Vegas residency. Listen! Subscribe to Juicy Scoop with Heather McDonald on iTunes, the podcast app, and get extra juice on Patreon: https://www.patreon.com/juicyscoopSee me Live: https://heathermcdonald.net/Follow me: @heathermcdonald Sponsors:www.buyraycon.com/juicy use code HOLIDAY for 15% off *Strongeru.com/juicy for 20% off your first sessionJoybird.com/juicy for 35% offreset.com/juicy www.sleepnumber.com/juicy www.betterhelp.com/heather https://www.joinreframeapp.com/juicy for 15% off your first monthhttps://oseamalibu.com/ use code JUICY