As Thanksgiving rears its ugly head, the Law Offices of Quibble, Squabble & Bicker track down their newest client, Don't Be Late For Love And Hate and give a thorough examination. They uncovered poodle panties, turkey jism, chew juice, warming your chestnuts, your oily fish, Stalingrad 1942, that's the climax, apostasy and blasphemy, Cyndi Lauper, Phil Collins, Hawaii, James Michener, Aquaman, ass weasel, Butthole Billy, the bucking cow, my murdered uncle, Snapped, a love to kill, anonymous country, The Two-fisted Dentist, giraffe blood, snozzberry, Willy Wonka, Roald Dahl, Anal Blasters 3, oompa loompa, respect my pronouns, Frankenstein, the bad accent of love, dirty garbage, Will Smith, Hitchen's Kitchens, for spinning purposes, American Fine Dining and that loudmouthed guy. For other episodes, go to www.qsblaw.org. They are also internettable on: Instagram - @lawofficesofquibble; Twitter - @qsblaw; TikTok - @qsblaw; Uhive - https://www.uhive.com/web/shares/z/QTTCLFU; Facebook: https://www.facebook.com/quiblle.bicker.3; Tumblr - quibblesquabblebicker; Reddit - https://www.reddit.com/user/QuibbleSquabble or watch them on YouTube - https://www.youtube.com/c/LawOfficesofQuibbleSquabbleBicker --- Send in a voice message: https://anchor.fm/qsb/message Support this podcast: https://anchor.fm/qsb/support
It's time for episode #8 of Season 4 (Episode 55 overall) of The We Stomped You Out Show with Farace, Keith, Rodriguez, and Tim! It's all GMEN, all the time! It's time for episode #8 of Season 4 (Episode 55 overall) of The We Stomped You Out Show with Farace, Keith, Rodriguez, and Tim! It's all GMEN, all the time! - Week 11 Recap vs Bucs - Clapper out, Kitchens in - Week 12 Preview vs Eagles - Injury update --- Send in a voice message: https://anchor.fm/popculturepros/message Support this podcast: https://anchor.fm/popculturepros/support
On this installment of OPPOSITION TERRITORY, Emily Iannaconi from BigBlueView.com joined Jeff to discuss the upcoming matchup between the Philadelphia Eagles and New York Giants. The Eagles have found their identity, which is the rushing attack on offense. Can the Giants stop this momentum? Topics Emily and Jeff dove into:- Is Freddie Kitchens the answer for the Giants defense moving forward?- Daniel Jones and his development, or lack thereof.- The Eagles run game is at the top of the NFL, and the Giants defense is not.- How might the Eagles and Giants need to perform this week to pull out a win?All of this and much more this week on Opposition Territory!Head over to our website for all of our podcasts and more: philadelphiasportstable.com.Follow the guys on Twitter:Jeff Warren: @Jeffrey_WarrenLen Hunsicker: @LenHunsickerErik Leonard: @BrickPolittFollow the show on Instagram: instagram.com/philadelphiasportstable"Like" our Facebook Page: facebook.com/PhiladelphiaSportsTable
Today's ShowWithin the past year, I've received more questions about catering and ghost kitchens in particular. While experiences may vary by person and location, today's guest utilized ghost kitchens to stay open at the onset of covid but shares with us why his restaurant plans will not include ghost kitchens in the foreseeable future.Miles Robbins is the founder of FourFortyFour, a catering service in LA that is positioning itself to one day have a restaurant that will be listed as one of the best. Today we talk about his culinary journey and if a food truck will ever be added to the equation.FourFortyFour Social MediaIG: @fourfortyfour_creationswebsite: fourfortyfourcreations.comSeason 3 Truck Level SponsorsEatokraEatOkra is where food, culture, and community link. Supporting Black owned restaurants and food trucks just got easier! Download the EatOkra app today.Sponsor The ShowNeed to get the word out about your product or service to food truckers? Consider becoming a sponsor for season 4!New Book by The Food Truck Scholar- "Before You Launch A Food Truck"Ebook PDF ON SALE!!!PaperbackKindleAfter traveling the country meeting and interviewing about 500 food trucks in the past 5 years through The Food Truck Scholar Podcast and academic research, Ariel D. Smith has compiled an abundance of information regarding the food truck industry from menu creation and marketing, to maintenance and regulations. One of the things she discovered over the years is that aspiring food truckers either do not have enough information or are overwhelmed with information and no clue where to start. Ariel designed this book to be the first touchpoint on your food truck journey. If you're in multiple online groups and reading big books about food trucks and feeling lost, pause for a moment, pick up this trimmer. What's best about "Before You Launch A Food Truck" is that it is designed for you to reflect before taking action. Once you have reflected on and answered the questions provided (pages to take notes on each section included!), feel free to jump back into the other resources you're using to birth your food truck dreams!FREE Checklist: 7 Things To Do If You're Looking for a Food Truck BuilderJoin Our Mailing List
In today's episode, Kate and Rachel talk about a variety of interesting topics that are trending in the hospitality and events industry right now. These topics include restauranteur Danny Meyer joining the board of Panera Brands with his "enlightened hospitality" influence, restaurant operators making changes to restaurant technology and architecture to improve working conditions, tips for managing event client expectations, and a brand new ghost kitchen concept on the horizon. The creativity of the hospitality industry comes in all shapes and sizes, and every lesson learned is valuable to any hospitality professional listening. Sources: https://www.eater.com/2021/11/10/22774470/danny-meyer-panera-brands-investment-enlightened-hospitality https://www.eater.com/22753244/restaurant-work-norms-changing-air-conditioning-sitting-down?utm_source=Sailthru&utm_medium=email&utm_campaign=%5BEater%20National%5D%2011/01/2021&utm_content=Final&utm_term=Eater%20Today https://www.bizbash.com/production-strategy/opinion-experts/article/21809046/9-tips-for-managing-event-client-expectations-right-now
Mott Smith is not a big box developer, at least not the big box that might spring to mind. His company, Amped Kitchens, rebuilds vacant warehouses into turnkey food production spaces. Think of it as an apartment building for commercial food producers, says Mott. This might sound straightforward to you, but it took two years working with the L.A. County, the Department of Public Health, Food Business Accelerator, Food Centricity and even Southern California Gas Company to get the first Amped Kitchen building off the ground. It opened 50 percent leased and quickly had a waiting list. Clients included brand name companies like Beyond Meat, Soylent, Blue Bottle Coffee and Applebee's, as well as startup companies who have outgrown their hourly incubator and home kitchens. And this first facility was quickly followed by a second in Chicago. Mott's plans are big despite the complexity of these projects. I'm fascinated by his approach and I'm sure you will be too. If you'd like to join me in my quest to rethink real estate, there are two simple things you can do. Share this podcast and go to Rethinkrealestateforgood.co, where you can subscribe to be the first to hear about my podcasts, blog posts and other goodies.
Ghost Kitchens continue to thrive even as diners return to restaurants, tips on how to navigate holiday travel this year, and why too much bullishness in equities could be a red flag. See omnystudio.com/listener for privacy information.
In part 2 of this special podcast interview with John W. Kitchens, MD, and Kirk Packo, MD, FACS, they dive into Dr. Packo's involvement in the creation of AAO subspecialty day, his passion for honoring the history of retina, and his assistance in advocating for vitreoretinal surgery improvements.
In this new podcast episode, John W. Kitchens, MD, interviews Kirk Packo, MD, FACS, around his triumphant career and his decision to retire from practicing medicine following an unexpected diagnosis. In part 1 of 2, Dr. Packo describes his early career goals, his experience with residency matching, his background in acting and directing, and his passion for educating.
Lisa Carson and Connie Wang are the Co-Founders of Occo, the pre-measured spice pods popping up in kitchens everywhere. On this episode of ITS, Courtnie steps in for Ali and hears all about how Lisa and Connie think about in-house manufacturing, the importance of high-quality packaging, and how Occo is educating its consumers one recipe card at a time.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.
QSR editor Danny Klein catches up with industry innovator and change-marker Alex Canter, the CEO of Nextbite, to chat about all things virtual brands, and why COVID ushered in a digital era for restaurants that's just getting started.
As a kid growing up in London, chef Zoe Adjonyoh learned to cook by watching her father make the foods he ate as a kid growing up in Ghana. As an adult, she opened a restaurant devoted to dishes like spicy, peanut butter–laced groundnut stew. A decade into her career, Zoe realized she wanted to know more about Ghanian cuisine—and her own family. Here's what happened when she landed in Accra with an open heart and an empty belly. Read, and cook from Zoe's book! And listen to this week's Tiny Travel Tale from Roger Hill of Long Island, New York.
In this episode of the Cabinet Maker Profit System podcast, Dominic Rubino reflects on a recent conversation he had with a new client, discussing the value of woodworking, the difference between profits and sales, the importance of finding the right customer, strategic planning, profit leaks, and more.
Once considered a status symbol, gas stoves have become a popular choice for amateur and professional chefs alike. More than a third of U.S. households cook with gas and 50% of single-family homes now feature gas stoves. Yet, when it comes to climate stability, air quality, and our health, gas stoves have serious impacts. Gas stoves emit the same fumes found in car exhaust, and gas consumption in buildings is a significant contributor to climate change. But it is possible to cook dinner without cooking the planet: 60% of U.S. households are already using electricity to cook and newer induction technologies are gaining popularity. Still, market and policy changes are needed to make electricity the preferred choice. This episode features a pediatrician, a professional chef, and a real estate agent discussing the perils of gas stoves and the pioneering movement to clean up our kitchens.Guests:Dr. Lisa Patel is a pediatrician and an advocate for children's health priorities. She was the co-chair for the American Academy of Pediatrics Advocacy Committee, California Chapter, co-founder the Climate and Health task force, and Director for the pediatric resident's Community Pediatrics and Child Advocacy Rotation. Today she is the Co-Director for Stanford's Climate, Health, and Equity Task Force at the Sean N. Parker Center for Allergy and Asthma Research. She holds degrees from Stanford, Yale, and John Hopkins University. Chef Rachelle Boucher is a national cooking appliance trainer, private chef, influencer and event expert with 20+ years of experience. She's worked as a private chef for celebrities and athletes, a corporate chef, and a home appliance expert and consultant with Monark Home, Sub-Zero & Wolf, and Miele. Today, Rachelle's new venture “Kitchens to Life” focuses on kitchen electrification for performance, people and planet. Annie Trujillo is a real estate agent with Keller Williams Real Estate, based in Salt Lake City. In 2020 she was the third individual agent in her office and made the Top 500 Realtors in Utah list. Previously, Annie had an illustrious ten-year career working as a mountain guide, leading expeditions in remote areas from Greenland to Alaska. She holds a degree from San Francisco State University. Must-Read Resources:Kitchens to Life | Yale Appliance Induction Cooking Buying Guide & Yale Appliance Electric Cooking Buying GuideGas Stoves: Health and Air Quality Impacts and Solutions, RMI We need to talk about your gas stove, your health and climate change, NPRHow the Fossil Fuel Industry Convinced Americans to Love Gas Stoves, Mother Jones
This week we have got a subject that is close to almost everyone's heart. So sit down and relax as we give you 40 minutes of pure vegan cheese heaven with our pizza special! We are joined by three amazing guests who are changing the vegan world with pizza and cheese: Mike Hill and Joe Hill from One Planet Pizza and Miyoko Schinner the founder of Miyoko's Kitchens. If you want some doughy inspiration by connoisseurs of the trade then look no further.
How many empty restaurant spaces are in your neighborhood? Do you know someone who is trying to turn their favorite recipe into a business, but can't figure out how to get out of their home kitchen? Kitch is a marketplace that connects those with available commercial kitchen space with those who need it. It's an easy turn-key solution to rent a professional space for an hour, a day, or a year. On this episode of Tech Bites, host Jennifer Leuzzi talks with Dan Unter, co-founder and CEO of Kitch, about how the business that launched in 2019 is perfect for today's fragmented hospitality industry. In the Kitch model, “host kitchens” can generate a new incremental revenue stream and “guests” can benefit from flexible terms, lower prices, and expedited placement in a legal kitchen. Episode 247 of Tech Bites is made possible by the generosity of Roberta's Pizza.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.
Mark and Brendan are back with a fresh episode of the show, featuring new music from Lyon France, and Dowdelin, next to Dulth, Minnesota for a new song from Low, then over to Oxford, England for the debut single from Noah Yorke--Thom Yorke's son. Then, off to Melbourne from a rip-roaring rocker from Amyl and the Sniffers. For this week's Archive Track, Mark digs up a lost gem from Kitchens of Distinction, from their 1989 album, Love is Hell. This is proto shoegaze with a touch of Cocteau Twins to the guitars, and deserves not to be a band lost to time. Fully half the number of our new songs qualify as bonus tracks, but you will have to sign up for our email newsletter to get those gems. If you want to do that now, please take a second to sign up for that newsletter right here. (And do so without fear. We won't misuse your email address, as this show is run by two guys, Mark and Brendan; Not some faceless corporation.) Lastly, don't miss our fabulous Spotify playlists. We make one for each episode of the show, so grab the latest if you are up to date, and dig into previous episodes if you are new here, or just curious. Have a great week!
We all know this subconsciously, but relationships of any kind, whether they're friendships or romantic relationships, are work. As I've been diving more into my relationships, I've been asked more and more about how to develop more meaningful and soul-filling relationships. On today's show, one of my best friends, Jess Kitchens, and I are talking alllllll about friendships. Building friendships, fostering friendships, conflict in friendships, values in friendships, holding space for your friends, allowing space to be held for you, and basically all things friendships and relationships. If you're wanting to learn how to be a better friend, how to attract better friends, and how to deepen your relationships with your current friends, this is the show for you. And hey... if you just want to have a good laugh, this is also a good one for you too. FOLLOW JESS ON INSTAGRAM FOLLOW JESS ON TIKTOK JOIN JESS'S EMAIL LIST (it's good shit) LISTEN TO JESS'S PODCAST ON SPOTIFY LISTEN TO JESS'S PODCAST ON ITUNES ---- Interested in working with EDF Coaching to reach your fitness and lifestyle goals? Click here to inquire! WHERE TO FIND ME: Instagram YouTube Website (sign up for the email list here!) EmandDarbyPresets Instagram Legion Athletics - Code Embody Cured Nutrition - Code Emily ----------- The #JackedNNerdyTrainer At Home Program The #JackedNNerdyTrainer V I Program The #JackedNNerdyTrainer V II Program
In our latest episode, we talk about the importance of water filtration in commercial kitchens. From ice and drinks, to coffee makers, steamers and combi ovens, proper filtration impacts almost the entire kitchen. Cortney Scharenberg, Technical Training Manager with Pentair, walks us through best practices and the filtration solutions that work for your different types of equipment.
On this week's episode of the Practical Preservation Podcast Danielle spoke with author Michael Olmert about his book Kitchens, Smokehouses, and Privies: Outbuildings and the Architecture of Daily Life in the Eighteenth-Century Mid-Atlantic. Michael explained how by looking at buildings, we can discover clues about every day life from when they were used. We also learned about hexagonal and octagonal rooms, and why 18th century American dairies had northern facing doors. You can find Michael in the English Department at University of Maryland.
House cleaning professionals, HouseMagicSheen (78381-72796), extended their booking services to accommodate clients' busy schedules. The company offers domestic and commercial cleaning in Wolverhampton, Dudley, Coseley, Whitmore, Tettenhall, and nearby communities. Visit https://housemagicsheen.com (https://housemagicsheen.com) to learn more.
Harrison Keevil, Owner of Multiverse Kitchens, joined me live on The I Love CVille Show! The I Love CVille Show headlines (Monday, September 20) Shootings Across City Of CVille UVA Bodo's Closed Yesterday/Today Iron Paffles Closing Mon/Tues (Staffing) UVA Offering Real Estate As A Minor Wahoos Get Hammered By UNC Harrison Keevil Interview Multiverse Kitchens Business Model Harrison On Prioritizing Mental Health Viewer/Listener Comments https://www.cbs19news.com/story/44759349/two-injured-in-night-plagued-by-multiple-shots-fired-incidents The I Love CVille Show airs live before a worldwide audience Monday – Friday from 12:30 pm – 1:30 pm on The I Love CVille Network.
How can the practice of eating together secure a sustainable future for our kitchens? In the final episode of the series, Joanne MacInnes and Betul Piyade from the community centre West London Welcome describe what it's like for refugees and asylum seekers to live indefinitely in hotel rooms without kitchens. And academic and "food crisis responder" Marsha Smith explains why social eating is so important for us as a society, and explains how it's the key to future proofing our eating habits. Lecker is written and produced by Lucy Dearlove Thanks to my contributors on this episode Betul Piyade and Joanne MacInnes at West London Welcome, and Marsha Smith. West London Welcome is an amazing place. This interview was recorded a few months ago, before the crisis in Afghanistan, and the centre is now working to support newly arrived Afghan refugees, as well as their existing members. You can donate to support their work via LocalGiving here. The transcript of the episode is here. Buy the Kitchens print zine featuring original essays and illustrations! Original music was composed for the series by Jeremy Warmsley, with additional music by Blue Dot Sessions Research and production assistance from Nadia Mehdi. Editorial feedback by Rory Dearlove Cover collage by Stephanie Hartman If you've enjoyed what you heard on this episode, or generally on Lecker, please consider rating and reviewing the podcast on Apple Podcasts, or wherever you're listening, and telling a friend about it! The next thing on the Lecker schedule is a three part series about food and folklore on the Isle of Man, which is being generously funded by Culture Vannin! I'm making that with the brilliant Manx audio producer Katie Callin and it'll be out before the end of the year. If you liked the episode Bonnag then you'll love this! Find Lecker on twitter and instagram.
Dark kitchens (also called ghost kitchens) have sprung up in droves over the past year or two. But one Chicago-based restaurant was ahead of the game, with their first dark kitchen launching in California in 2017.This week on the FoodCrush podcast, we're talking with Geoff Alexander, president and CEO of Wow Bao about the swift expansion of the Wow Bao brand, which currently has over 400 dark kitchen operations across the U.S. with 200 more on the way. Alexander chats with us about the history of the company, which specializes in creatively filled bao (baozi), dumplings and bowls. Along the way, he shares key factors in the concept's success, along with insights and wisdom for owner operators looking to grow their restaurants.
This week, Ashley Kitchens is back on the podcast for a coaching call. In this episode, Ashley put me in the hot seat and asked me my thoughts on TikTok vs Reels, and when to dive into new platforms or features! Tune in to hear my thoughts!
In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Tom Pickett, Chief Revenue Officer at DoorDash, to explore delivery and virtual cloud kitchens. Pickett is responsible for building out restaurant partnerships from big chains to mom and pops helping them become successful. Pickett says, “for the last year and a half we really have been working very closely with merchants to help them navigate the challenges of the pandemic.” He adds a stat saying that restaurants that have been on DoorDash are eight times more likely to still be around today than those not on DoorDash. In terms of what DoorDash is seeing, Pickett says, “a big acceleration in delivery, delivery has become a more prominent part of business and they find the most successful are treating it like a new line of business.” Another highlight is the operations experience of getting delivery in and out of your restaurants and Dashers love to go to the restaurants that are efficient and get them out of there quickly because they are able to make more money when operators are moving out deliveries.Pickett talks about Storefront, a DoorDash product that takes their online ordering capability and makes it available for restaurants for free to put on their own website. Underutilized kitchen capacity is a great opportunity for virtual brands and the cloud kitchen space. Pickett says that virtual brands and kitchens are a way to expand in a very cost effective way, using the power of delivery platforms. Delivery is at the center of these and DoorDash works very closely as a consultant for restaurants. To learn more about all of the new partnership programs, daily payouts for merchants, and DashPass, a subscription program for consumers, tune into this episode. Click here for more recovery and relief information for restaurant, hospitality and food service operators. And keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality.
MJ's guest is chef, author, radio, and TV host and restaurant expert Michael Colameco! Michael is a graduate of the Culinary Institute of America, class January '82. After graduating from CIA he worked at the Four Seasons Restaurant, Windows On The World (Cellar in The Sky), The Maurice, Tavern On The Green and at the age of 31 he was the Executive Chef of The Ritz Carlton, New York City. Mike was also the Chef and Owner of Globe restaurant in Cape May, NJ for many years. He was host of “Mike Colameco's Real Food'' which was one of the most popular and enduring cooking shows in the history of NYC's iconic PBS Channel 13WNET. In addition, he was the host/producer of the live call-in radio program Food Talk on New York's iconic radio station WOR710AM for six years. Mike is the author of Mike Colameco's Food Lover's Guide to New York City, published by John Wiley & Sons in 2009 and has written for Saveur, Guitar Aficionado, Edible Manhattan and Edible New Jersey. In this episode Michael shares how a kid from Philly who aspired to be a jazz guitarist ended up cooking in and running some of NYC's most iconic kitchens. Mike tells of the high's and lows of running his own restaurant in Cape May, NJ - hint, the movie Big Night (with Stanley Tucci) was a bit too real for him at times. The story of his transition to on camera host will make you a believer in the magic of serendipity. He and MJ are both fans of great stories and this episode is jam packed! A huge thank you to Mike Colameco! Follow him on IG @mikecolamecoKeep up with all he's up to at: https://www.colameco.com/Watch his show “Mike Colameco's Real Food” here: https://www.youtube.com/c/MikeColamecosRealFoodShow/channelsThis episode's in studio wine:AKUTAINCosecha 2018Rioja______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.
Guest: author Lisa Kelly discusses her upcoming book, Domer Dishes: Inside the Lives and Kitchens of Your Fighting Irish Gridiron Greats, featuring recipes from Notre Dame greats - past players, coaches and leprechauns. --- Support this podcast: https://anchor.fm/jay-abramson/support
Does it matter what fuels our fire in the kitchen? Javon Bennett explains how his family adapted their cooking when they moved from Jamaica to England, and Carwyn Graves explores open fire cooking and other Welsh kitchen traditions. A full transcript is available on the Lecker website. Lecker is written and produced by Lucy Dearlove Thanks to the contributors on this episode, Javon Bennett and Carwyn Graves. And also thanks to Naomi Oppenheim who put me in touch with Javon via the British Library Caribbean Foodways project and also to my friend and previous Lecker guest Sian Stacey for telling me about Carwyn's work. Buy the Kitchens print zine featuring original essays and illustrations! Original music was composed for the series by Jeremy Warmsley, with additional music by Blue Dot Sessions Research and production assistance from Nadia Mehdi. Extractor fan recording by Victoria Ferran Cover collage by Stephanie Hartman If you've enjoyed what you heard on this episode, or generally on Lecker, please consider rating and reviewing the podcast on Apple Podcasts, or wherever you're listening, and telling a friend about it! A big thank you go out to my new Patreon patrons: Anna, Naomi, Sonya, Gloria, Sian, Harriet, Jane, Kirsten, Sian and Hannah! And if you've really enjoyed listening to this episode, or are a big fan of the podcast in general already, please consider becoming a patron of the podcast at patreon.com/leckerpodcast
We talk about the Rockies most recent road trip to Philadelphia and we discuss the Phillies (and the NL East outlook) as well. We also take a look at what the Rockies have ahead of them this offseason and Fresno Grizzlies (Rockies Low-A affiliate) pitcher Austin Kitchens joins to talk about the Grizzlies making the postseason and his season. See omnystudio.com/listener for privacy information.
(September 7, 2021 - Hour Two) 10:14pm: Owner of Cali BBQ and Cali BBQ Media and host of the Digital Hospitality podcast, Shawn Walchef, joins me tonight to talk about how he has converted his traditional BBQ restaurant into a BBQ commissary of sorts. While many businesses struggled during COVID, Shawn and his team remained playable during the time and figured out how they could change to bring the restaurant and the brand to new levels of success. If you are in restaurant ownership right now or are thinking about getting into it, you will want to hear Shawn's story and learn from his experience! 10:35pm - I have stuff to giveaway! Bubba Burger shirts, coolers and other such nonsense can be yours! We might also get another passage of the Horsemeat book knocked out and who knows what else! BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Green Mountain Grills Cookin Pellets Fireboard Smithfield The Pit Barrel Cooker Pitts & Spitts The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Primo Grills Yoder Smokers Vortic Watch Company Yukon Glory - Save 10% with code 10CENTRAL Patreon Ad-Free Podcast Feed
Food media is relatively new, but you can't deny its popularity. Hit food shows such as Hell's Kitchen have propelled chefs to fame, but at what cost? In this episode, Ellen and Penn discuss their recent viral (can we use that word?!) article on how food media normalizes violent behavior in commercial kitchens. Food media that glorifies violence-- from psychological to sexual-- influences on how violence is perceived in the workspace of the cooks, ultimately making it seem 'normal' and at times, and even a necessary tool to manage stress and ensuring productivity. Tune in to learn more!
4PM - Sully: Light rail prepares for new line numbers, names, and colors // Mike Richards Is Out as ‘Jeopardy!' Executive Producer // Rachel Belle: In the Kitchens of the Rich, Things Are Not as They Seem // A Chicago couple who posted a $240 invoice to their 'no call, no show' wedding guests said that some have apologized See omnystudio.com/listener for privacy information.
“Every time we talk, you're an education for me. I know what you're telling me is your normal is going to be really great information for me.” Andrea Ever just want to have a nose inside somebody's fridge? Well, we sure do, so today we got together and shared a list of EVERYTHING inside our refrigerators! It's such a cool way to get an instant snapshot into a household's diet and routine, seasonal adaptability and favorite rotations! We would love to see a peek inside YOUR fridge as well - post a picture on Instagram and tag @AncestralKitchenPodcast! “That was an experiment... That didn't go very well, but I'm still using it.” Alison Time Stamps Thank You Patrons! 00:58 Introducing Topic for Today 03:14 What did we eat today? 04:41 Fridge 9:55 Alison's Fridge 10:50 Andrea's Fridge 15:03 Miso 19:45 Rye Sourdough 23:46 Millet Sourdough 28:42 Beer Yeast on Grain 35:25 Breakfast Casseroles 37:57 Coffee – Cold Brew and Roasting 42:20 Milk Kefir 45:22 Tell Me How Gross This Is 48:11 Bread & Butter Pickles 49:22 Fermented Cod Liver Oil & Fermented Fish 51:50 “I rather trust that the food that I'm eating gets me what I need, rather than going towards supplements.” Alison Escabeche 56:51 Sowans 59:25 Applesauce & Apple Jelly 01:08:00 Haymaker's Oat Water 01:09:30 Polenta 01:11:00 Processed Foods & Bioavailability of Nutrients 01:13:50 “If I come back and ask you in a year, you're probably going to have a lot of the same things on the list.” Andrea “It feels really right that I'm using all of the product and doing it in a way that's tradition.” Alison Raw Milk Creamer Recipe Raw Milk Creamer from livesimply.me 1 cup whole milk 1 cup heavy cream 1/4 cup http://amzn.to/2efAMMu (pure maple syrup) 1-2 tsp pure vanilla extract 1. Pour the ingredients into a tall bowl. Using an http://amzn.to/1TulMWp (immersion blender), blend the ingredients together for 20-30 seconds. It's important to keep the blending time short since the cream will thicken the longer you blend (AKA: whipped cream!). If you don't have an immersion blender, vigorously whisk the ingredients until combined. 2. Pour the coffee creamer into a storage bottle (like a mason jar). Store the creamer for up to 7 days, depending on the expiration date on your milk and cream. Gently shake the coffee creamer if separation occurs. “Basically you're adding nutritional properties to your food with the processes. And now it's weird because the modern world food processing strips nutritional value out of food.” Andrea Resources Mentioned http://alisonfaithkay.com (Alison's art website) Wild Fermentation https://ancestralkitchen.com/2020/05/17/how-to-create-a-sourdough-starter/ (How to create a sourdough starter) Tudor Monastery Farm blog post https://www.youtube.com/watch?v=RQ2vsbVNplY&list=PL-Q53k5K1cN6WpMWzXV6tGwKlNmpjl8ut&index=3 (Breakfast Casseroles) https://ancestralkitchen.com/sourdough-porridge-series/ (Alison's polenta and porridge videos) https://www.aslobcomesclean.com/2015/12/079-t-p-a-d-time-passage-awareness-disorder-podcast/ (TPAD (Time Passage Awareness Disorder) coined by Dana K White) https://amzn.to/2UghSwU (Cold Brew Coffee Insert for Mason Jar) Cold Brew Coffee Andrea's Way Grind 6 oz French roast organic coffee on "press" grind setting. Pour into half-gallon insert linked above. Pour 4 oz boiling water over, then slowly fill jar with room-temperature water. Let sit at room temp or in fridge 24 hours, remove insert and enjoy! It's especially decadent in a glass of ice with the maple creamer poured over the top. Elly's Everyday Instagram https://www.greenpasture.org/ (https://www.greenpasture.org/) "The Beer Book" mentioned is Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation by Stephen Harrod Buhner Alison's Boza Course https://www.instagram.com/kittyblomfield/ (Kitty Blomfield) Alison's Sowans/Swats video...
Starting your own business and coming up with your niche can feel like a lot. Sometimes that means that you put the blinders on and focus on what you are passionate about and what will propel your business forward. In this episode of the Fearless Practitioners Podcast, I talk with Ashley Kitchens and how she took her personal experience and love for plant-based eating and shifted that to her business. Listen in as we chat about how to focus on your zone of genius and put that shiny object syndrome to the side in order to best serve your community and yourself! ABOUT ASHLEY KITCHENS Ashley is a plant-based registered dietitian nutritionist and owner of Plant Centered Nutrition. She works with clients worldwide, helping them eat more plants and build a stronger relationship with food and themselves. She received her Masters in Public Health and Nutrition from the University of North Carolina at Chapel Hill. TOPICS DISCUSSED IN THIS EPISODE: Converting your passion into your niche. Building group coaching programs. Serving your community. MORE FROM ASHLEY Website Instagram How do you stay accountable and focused? You are an amazing service provider and great at helping your clients get their goals accomplished, but who is helping you stay accountable and organized? When you stay focused on achievable goals, you will accomplish them. Download Your Driven Goal Planner and push your driven goal into overdrive. MORE FROM ADRIEN Foundations of Private Practice Building Your Dream Practice Apply for Business Coaching Resources for Your Practice Schedule Your FREE 15 Min Fearless Steps Call Connect with Adrien on Instagram and Facebook Private Practice Paperwork Templates Subscribe & Review on iTunes Click here to subscribe to iTunes! I add new episodes every week and if you're not subscribed, there's a good chance you'll miss out on those. I would be really grateful if you left me a review over on iTunes, too. Just click here to review, select “Ratings and Reviews” and “Write a Review” and let me know what your favorite part of the podcast is. Thank you!
Elly Brown is the executive director of the San Diego Food System Alliance, a network of more than 100 organizations working to make our current food system more equitable, healthy, and sustainable through collaboration, policy change, education, and community empowerment. We talk about the launch of The San Diego Food System Alliance Food Vision 2030 with the understanding that the time to reimagine and reconfigure our food system is now. There is no question that the current path of our food system is unsustainable and transformations must take root at the community level. Decisions made about food have a powerful ripple effect in all aspects of society. Changing the way we grow food, move food, share food, and think about food ultimately changes the way we treat the planet and each other. On October 22nd, Food Vision 2030 Annual Gathering will be held. Location to be determined. https://sdfoodvision2030.org/ https://www.sdfsa.org https://m.facebook.com/sdfoodsys/ https://instagram.com/sdfoodsys?utm_medium=copy_link We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
Today we're discussing our favorite celebrity fun facts including a conspiracy theory involving William Shakespeare. Then we're diving into book chat with 4 totally different types of books. We've got literary fiction, graphic memoir, historical fiction, and fantasy! And of course, there is plenty of our usual BATC chaos. Grab your BATC merch: https://www.booksandthecitypod.com/merch. Browse and shop all the books we've discussed on this episode and past episodes at bookshop.org/shop/booksandthecity. Subscribe to our newsletter on our website, and send us an email at firstname.lastname@example.org-------------> Kayla just read: Next Year in Havana (10:30 - 18:10) https://www.penguinrandomhouse.com/books/553896/next-year-in-havana-by-chanel-cleeton/ On Kayla's TBR: Life by Keith Richards Becky just read: Kitchens of the Great Midwest by J. Ryan Stradal (18:10 - 29:33) https://www.penguinrandomhouse.com/books/318308/kitchens-of-the-great-midwest-by-j-ryan-stradal/ On Becky's TBR: You Had Me at Pét-Nat by Rachel Signer Emily just read: Raybearer by Jordan Ifueko (29:33 - 40:03) https://www.abramsbooks.com/product/raybearer_9781419739828/ On Emily's TBR: Redemptor by Jordan Ifueko Libby just read: Fun Home by Alison Bechdel (40:03 - 49:05) https://www.hmhbooks.com/shop/books/fun-home/9780618871711 On Libby's TBR: Crying in H Mart Music by EpidemicSound, logo art by @niczollos, all opinions our own.
Ghost kitchens have been on the rise since the start of the pandemic. It allows restaurants to have a business without the sit-down option. We speak with Tristan Roley, founder of The Feed, about his ghost kitchen in Logan, Ohio. And, LeVar Burton has held a number of iconic roles over the past four decades but this week he began his campaign for another legendary position: the host of "Jeopardy!" Femi Oke joins us to explore whether social media can get him the job.
You're a food delivery driver with an order for pick-up at a wing restaurant. You arrive at the restaurant, but it's not a wing place, it's Chili's. You ask the employees about the wing order, and they bring out the food.Strange right? Well, this is called a ghost kitchen. You may think you're ordering food from one place, but it's actually coming from a different restaurant.This happened to our Producer Romeo and lead him to do some research on ghost kitchens. We discuss... See acast.com/privacy for privacy and opt-out information.
In episode 328, we welcome our guest, Katie Echevarria Rosen Kitchens, co-founder of FabFitFun, a lifestyle membership that provides a curated selection of full-size products each season. As a special offer for listeners of the show, visit fabfitfun.com and use the code “MEB” to get $10 off your first box. In today's episode, we hear about one of the most successful startups to come out of L.A.! Katie shares the origin story of how this media company transformed into a subscription service that now has 2 million members. She walks through the process of curating boxes for women of all ages throughout the entire country and what led them to use influencers before influencers were a thing. As we wind down, we hear what's in store for the future of the company as they build out an e-commerce offering. ----- Follow Meb on Twitter at @MebFaber ----- This episode is sponsored by AcreTrader. AcreTrader is an investment platform that makes it simple to own shares of farmland and earn passive income, and you can start investing in just minutes online. AcreTrader provides access, transparency, and liquidity to investors, while handling all aspects of administration and property management so that you can sit back and watch your investment grow. If you're interested in a deeper understanding, and for more information on how to become a farmland investor through their platform, please visit acretrader.com/meb.