Podcasts about little caesars pizza

Jeff would thank you all you for your toughts and prayers to him and his family during his moms passing.National Coconut cream pie day.  Entertainment from 1975.  1st rollercoaster with a loop, 16 year old takes a NYC subway train for a drive, Little Caesars Pizza founded, Coca Cola went on sale.  Todays birthdays - Harry S. Truman, Don Rickles, Ricky Nelson, Toni Tennille, Philip Bailey, Alex Van Halen, Stephen Furst, Melissa Gilbert, Enrique Iglesias.  Eddy Arnold died.Intro - Pour some sugar on me - Def Leppard    http://defleppard.com/Geico commercialCoconut cream pie song - Galt MacDermotHe don't love you (like I love you) - Tony Orlando & DawnShe's acting single (I'm drinking doubles) - Gary StewardBirthdays - In da club - 50 Cent    http://50cent.com/Travlin' man - Ricky NelsonLove will keep us together - Captain & TennilleSeptember - Earth Wind & FireRunning with the devil - Van HalenHero - Enrique IglesiasI wanna play house with you - Eddy ArnoldExit - Its not love - Dokken    http://dokken.net/

Johnno Wilson (@johnnowilson, Twisted Metal) joins the 'boys to talk Massachusetts eats, Twisted Metal Season 2, and big names before a return visit to Little Caesars Pizza. Plus, another edition of Slop Quiz.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at kinshipgoods.com/doughboysAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://gameworldobserver.com/2024/10/28/balatro-four-friends-and-parents-expectations-localthunkhttps://www.theverge.com/24082252/balatro-review-poker-roguelike-videogamehttps://www.pcgamer.com/games/card-games/balatro-is-the-first-deckbuilder-i-ever-played-says-developer-who-singlehandedly-made-balatro/https://www.rewindandcapture.com/why-is-little-caesars-called-little-caesars/https://www.mashed.com/94230/untold-truth-little-caesars/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Franchise growth can feel like a balancing act between expanding operations and maintaining quality. Many franchise systems face challenges such as scaling effectively, fostering collaboration among franchisees, and navigating a competitive market. Understanding the strategies that contribute to sustainable growth is crucial for long-term success. A thriving franchise requires more than just adding locations; it demands systems that empower franchisees and create consistency across the brand. For brands like The Patch Boys, focusing on communication and a supportive culture has proven vital. Strong relationships between franchisees and leadership, coupled with robust operational systems, are essential to building a network that not only grows but also thrives. Strategic thinking and adaptability often define success in franchising. Facing industry challenges such as staffing shortages, increased competition, and evolving customer expectations requires innovative solutions. The importance of recruiting skilled professionals, implementing effective marketing, and maintaining high standards for customer experience cannot be overstated. These efforts ensure that the franchise remains competitive while meeting the needs of its customers. Franchisees benefit from being part of a system that prioritizes collaboration. Sharing best practices, creating feedback loops, and fostering a sense of community helps elevate performance across the board. By encouraging open communication and innovation, franchise brands can harness the collective expertise of their network to drive continued success. Every franchisor must find ways to balance short-term wins with long-term sustainability. Strategic growth strategies address these dual goals, ensuring that the brand remains competitive while continuing to serve its franchisees effectively. Creating repeatable processes, investing in marketing, and nurturing franchisee relationships all play a role in building a resilient franchise system. Challenges such as recruitment and lead generation are inevitable, but they also present opportunities for innovation. Brands that establish clear systems and maintain strong franchisee support can position themselves to navigate these challenges with confidence. It is through adaptability and forward-thinking strategies that franchises build a foundation for sustained growth. Watch the full interview on YouTube. Don't miss future episodes of Fordify LIVE!. Join Ford Saeks every Wednesday at 11 AM Central on your favorite social platforms and catch The Business Growth Show Podcast every Thursday for a weekly dose of business growth wisdom. About Ted Speers Ted Speers is the accomplished brand president of The Patch Boys, a leading national franchise specializing in drywall repair. With over 25 years of experience, Ted has honed his expertise in franchise development, professional sports, and marketing services. His career includes leadership roles with prominent organizations like Little Caesars Pizza, the Detroit Red Wings, and the Colorado Avalanche. Under his leadership, The Patch Boys has grown from 35 to over 100 franchise locations, earning their reputation as a trusted name in home services. Ted is passionate about fostering collaboration within the franchisee community, building scalable systems, and driving sustainable growth for the brand. As part of the BELFOR Franchise Group, Ted has helped position The Patch Boys alongside other complementary home service brands to provide comprehensive customer solutions. Through his dedication to innovation and strategic leadership, Ted continues to shape the future of franchising while empowering franchisees to succeed. Find out more about The Patch Boys Franchise and The BELFOR Franchising Group.  About Ford Saeks Ford Saeks is a Business Growth Accelerator with over 20 years of proven expertise, having generated more than a billion dollars in sales worldwide for businesses ranging from innovative start-ups to established Fortune 500 companies. As the President and CEO of Prime Concepts Group, Inc., Ford specializes in helping organizations attract loyal customers, increase brand awareness, and drive innovation to achieve remarkable results. An entrepreneurial force, Ford has founded over ten companies, authored five impactful books, secured three U.S. patents, and earned numerous industry accolades. His cutting-edge insights extend to the field of AI prompt engineering, where he has become a leading voice in leveraging AI to create engaging content that fuels business growth. Recently, Ford shared his expertise at the prestigious “Unleash AI for Business Summit,” where he explored the transformative impact of ChatGPT on operations, marketing, and customer experiences. With a track record of success and a passion for empowering others, Ford Saeks continues to redefine what it means to achieve sustainable business growth. To learn more, visit ProfitRichResults.com or watch his TV show at Fordify.tv.

Over the weekend both Joe and Jed had some Little Caesars Pizza... but how much are they overindulging on?

ANTIC Interview 438 - John Carlsen - Atari Summer Employee Hello, and welcome to this interview-only episode of ANTIC, The Atari 8-bit computer podcast.  I'm Randy Kindig, your host for this episode. John Carlsen worked at Atari only briefly, as a summer job for 6 weeks in 1987, between his final years of high school. Later, in 1988-1989, he worked for its founding president, Nolan Bushnell when he signed on to Nolan's latest startup, called Bots, Inc.  They made pizza delivery robots (and a related customer-facing order entry system) for Little Caesars Pizza. John then worked for Axlon, which was created by former Atari employees to manufacture add-on products for the Atari computer, followed by Aapps Corp., which spun out of Nolan's offices.  In 1990-1991, John also worked for Mediagenic (Activision, Infocom, etc.) until a week after its hostile takeover. This interview took place on March 6, 2024. Links https://en.wikipedia.org/wiki/Nolan_Bushnell   

After a week on the disabled list, Joe is back. With his return, Joe goes on a rant against popcorn buckets, his love of rootbeer, and his questionable takes on Little Caesars Pizza. The Cardassians come up with a genius idea for a new type of movie theater. Finally, the guys continue their review of season 3 of Star Trek: The Next Generation reviewing the episodes, "The Vengeance Factor" and "The Defector".

Send us a textWhy is it so hard to find a good fitting pair of blue jeans for men? We tried on 12 pairs and didn't like a single one. After a night out, Vic posted something on Instagram he deeply regrets. When did Little Caesars Pizza become so polarizing? They've become the Dallas Cowboys Gen Z wants LESS Sex scenes in movies! If only a certain podcast talked about this months ago. It is so awkward. Nobody winsChicken Big Mac looks disgusting Americans are doing more sports betting than investing & MORE!!!!Find Vic: @vicdradioFind the pod:@ilysayitbackpod

Le 8 juillet 2003, du côté de San Jose, dans l'état américain de Californie, une jeune employée de la célèbre enseigne Little Caesars Pizza prend son service et répond aux appels des clients afin de collecter leurs commandes.La sonnerie du téléphone retentit, la jeune femme répond et à l'autre bout du fil, une voix frêle. A l'évidence, il ne s'agit pas d'un adulte, il semble que ce soit une petite fille... Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

National Coconut cream pie day.  Entertainment from 1975.  1st rollercoaster with a loop, 16 year old takes a NYC subway train for a drive, Little Caesars Pizza founded, Coca Cola went on sale.  Todays birthdays - Harry S. Truman, Don Rickles, Ricky Nelson, Toni Tennille, Philip Bailey, Alex Van Halen, Stephen Furst, Melissa Gilbert, Enrique Iglesias.  Eddy Arnold died.Intro - Pour some sugar on me - Def Leppard    http://defleppard.com/Geico commercialCoconut cream pie song - Galt MacDermotHe don't love you (like I love you) - Tony Orlando & DawnShe's acting single (I'm drinking doubles) - Gary StewardBirthdays - In da club - 50 Cent    http://50cent.com/Travlin' man - Ricky NelsonLove will keep us together - Captain & TennilleSeptember - Earth Wind & FireRunning with the devil - Van HalenHero - Enrique IglesiasI wanna play house with you - Eddy ArnoldExit - Its not love - Dokken    http://dokken.net/Follow Jeff Stampka on Facebook

Jon Kott from the Jon Kott Band discusses his voice, his experience doing jingles for Little Caesars Pizza, and his plans to focus on his main band, JKB. They also talk about rowdy crowds at shows, the importance of sound quality, and the differences between Texas country music and mainstream country music. In this part of the conversation, the discussion revolves around live performances, experiences in Texas, the impact of TikTok, and the importance of lyrics and production in music.

A wastewater treatment plant in Charlotte makes beer from recycled water, Bakery called out for allegedly trying to pass off Dunkin' Donuts as homemade vegan and gluten-free donuts, Guy seeks viral glory by videoing himself returning half-eaten Little Caesars Pizza...the manager and the internet are having none of it!

Bitcoin alcanza la marca de los $70,000 dólares por primera vez | Mujeres ocupan menos de 13% de los 3.6 millones de empleos STEM en México | Arrestan a exingeniero de Google, acusado de robar secretos de AI para chinos | Microsoft busca desestimar partes de la demanda del NYT en su contra | Así lo dijo el presidente de Estados Unidos, Joe Biden | Todavía en las nubes el fin de la discriminación laboral de las mujeres | HDI Seguros es una de las historias innovadoras | Eduardo Medina Montenegro, CIO global de Little Caesars Pizza, nos da el IT Masters Insight 

MasterMind Minutes - One Guest, One Question, One Expert Answer in Minutes not Hours. Our guest today is Multi Unit franchisee Jesse Keyser. Jesse graduated from Southern Illinois University at Carbondale. While attending college, Jesse joined a small technology start-up and stayed with them until 2005, when he and his brother opened the first of five Little Caesars Pizza locations, all of which have since sold. Jesse was a Valpak franchisee from 2008-2011. In 2010, he and his brother opened their first Sport Clips Haircuts, and they currently own 27 of them across five states with plans for more acquisitions. In 2014, they purchased Oxi Fresh Carpet Cleaning of St. Louis, and they operate six territories. Currently he and his partners are opening locations of Ideal Image across the country. Jesse has served on the advisory councils for Little Caesars, Oxi Fresh Carpet Cleaning, and Sport Clips, and he has been the Sport Clips Owner of the Year, as well as the Oxi Fresh Carpet Cleaning Owner of the Year. He currently serves as the Chair of Franchise Update's 2024 Multi-Unit Franchise Conference and is the Secretary for the International Franchise Association's Franchisee Forum. Additionally, he makes regular trips to Washington DC to meet with legislatures in advocacy of issues affecting business owners. For more info contact Info@frangrow.com --- Support this podcast: https://podcasters.spotify.com/pod/show/gary5396/support

Pakistan; sıkıyönetim, savaşlar, siyasi krizler ve kutuplaşmaların gölgesinde seçime gitti. Bu, ülkenin bağımsızlığını kazanmasından bu yana yaptığı 12. seçim oldu. Bu bölüm Little Caesars Pizza hakkında reklam içermektedir. Bugün, biz pizza aşıklarının ağzını sulandıran bir gün: Dünya Pizza Günü. Herkesin en lezzetli pizzaya hızlı ve en iyi fiyata ulaşması için Little Caesars Pizza Türkiye'nin web sitesi ve mobil uygulamasında pizzalar Gel-Al ve Araca Teslim'de %40 indirimli. Evet doğru, Aklına ne gelirse gelsin, Little Caesars yersin.

Welcome to another exciting episode of the Advisory Board Podcast, where we bring you invaluable insights from industry experts! In this episode, our guest is none other than Jesse Keyser, co-founder of Keyser Enterprises and a highly successful multi-unit franchise owner. Jesse's journey began while attending college at Southern Illinois University at Carbondale, where he joined a small technology start-up. From there, he ventured into the world of entrepreneurship and opened multiple Little Caesars Pizza locations, eventually selling them all. He also became a Valpak franchisee and later opened Sport Clips Haircuts, currently owning 27 locations across five states. Additionally, Jesse and his partners operate Oxi Fresh Carpet Cleaning territories and are in the process of opening Ideal Image locations nationwide. During our conversation, Jesse shared some invaluable key takeaways. He highlighted the importance of looking for mature franchises with aging owners nearing retirement as lucrative acquisition opportunities. Jesse emphasized that franchisors should have corporate stores to test concepts before franchising, reducing the R&D burden on franchisees. He also stressed the immense value of participating in mastermind groups to gain shared insights and attending the Multi-Unit Franchising Conference for networking and continuous learning.We delved into various topics, including finding the right franchise brand. Jesse advised seeking brands with a clear target customer and employee profile that aligns with the concept. He also emphasized targeting a 36-month ROI timeline and exit multiples above build cost. Jesse mentioned that mature, established brands (20+ years) provide more acquisition opportunities as owners retire, while emerging brands offer the advantage of cherry-picking prime locations if you get in early.We also discussed operating multi-unit franchises. Jesse stressed the importance of deeply understanding your financials and having robust systems in place. He highlighted the need to develop leadership skills to effectively manage diverse personalities and leadership styles. Regular benchmarking through peer mastermind groups and franchise conferences was another key aspect he emphasized.When it comes to franchisor considerations, Jesse shared valuable insights. He explained the significance of requiring corporate stores to test concepts before franchising to avoid burdening franchisees with R&D expenses. He also emphasized the balance between implementing franchisee feedback and maintaining brand standards. Above all, Jesse emphasized that prioritizing strong franchisee relationships should be the number one focus for franchisors.For aspiring multi-unit owners, Jesse had some valuable advice. He recommended attending the Multi-Unit Franchising Conference, an incredible platform for networking and learning from top operators. Jesse emphasized the importance of targeting average performance levels, rather than just focusing on the top 10%. He stressed the need for franchises with clear unit economics and strong franchisee profitability.Thank you, Jesse Keyser, for sharing your wealth of knowledge and insights with us!To learn more about the fascinating world of franchising and to discover how ClientTether can help streamline your franchise operations, check out www.clienttether.com, our proud sponsor for this episode! Stay tuned for more exciting episodes of the Advisory Board Podcast, where we continue to bring you thought-provoking discussions with industry leaders.

"Sex and the City" author Candace Bushnell talks pizza. Arthur has pizza news, and the topic is "Even bad pizza is good pizza."Candace Bushnell is the real-life "Carrie Bradshaw" and an international bestselling author. Candace  wrote the book, “Sex and the City,” based on her New York Observer column. That led to the HBO show of the same name. Her new one-woman show is called “True Tales of Sex, Success, and Sex and the City,” which you can see on October 11, 12, 14, 15, at The Green Room 42 in New York City. Get more dates at CandaceBushnell.com.Candace talks about her life and experience through the lens of pizza in rural Connecticut, New York City, and the Hamptons. She divulges what pizza each Sex and the City character would order. This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information. This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

746: Anita Klopfenstein, CIO of Little Caesars Pizza, joins Peter in a conversation about the IT transformation that she has led at the company, the emerging technologies her team leverages to drive improvements in the customer experience, and the positioning of the IT organization as a profit center for the business. Anita also shares how she implemented an IT steering committee to prioritize the most critical elements of the organization and collaborated with franchisees and customers to identify opportunities for improvements. She describes her team's process of becoming a predictive enterprise, flexing IT to support the diverse array of additional venues, and giving back to the community during the height of the pandemic. Finally, Anita reflects on her career, the keys to her success, and the tech trends that are on her radar.

746: Anita Klopfenstein, CIO of Little Caesars Pizza, joins Peter in a conversation about the IT transformation that she has led at the company, the emerging technologies her team leverages to drive improvements in the customer experience, and the positioning of the IT organization as a profit center for the business. Anita also shares how she implemented an IT steering committee to prioritize the most critical elements of the organization and collaborated with franchisees and customers to identify opportunities for improvements. She describes her team's process of becoming a predictive enterprise, flexing IT to support the diverse array of additional venues, and giving back to the community during the height of the pandemic. Finally, Anita reflects on her career, the keys to her success, and the tech trends that are on her radar.

Using Matthew Stafford's Little Caesars Pizza scale, Larry asks Kevin to rank our quarterback's performance against the Falcons. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Tony welcomes Stacie Townsend a former student-athlete that has evolved into an attorney-entrepreneur-advocate-author-coach-athlete. At her core, Stacie is a dealmaker that has brought over $1 billion in deals to a successful close, all while playing pickleball, finding ways to be creative, and striving to live her best life in Palm Beach. Stacie is currently a business attorney in West Palm Beach, Florida, with Gunster, Yoakley & Stewart, P.A. (which has been dubbed Florida's law firm for business). She advises executives and business, including technology and entrepreneurial companies, across the globe on any issue they may encounter from start-up to exit. In addition to advising on day-to-day matters, such as corporate governance, compliance, and commercial agreements (including vendor, customer, employee, software, and licensing agreements), Stacie has extensive experience in buying and selling companies with enterprise values as small as $100,000 to as large as $500 million. Before her legal career, Stacie graduated number one in her class at the University of Iowa College of Law. Stacie inherited her love of business and entrepreneurial spirit from her mother, Elizabeth Townsend, who worked for Little Caesars Pizza for 40 years and was one of the visionaries behind Little Caesars "Hot-N-Ready Pizza." With her undergraduate and graduate degrees in business, Stacie was inspired to start her first business after working with countless entrepreneurs as their legal advisor. Her first business, a pickleball brand called Pickler (www.thepickler.com), was, and still is, a passion project for Stacie, which was started to give her pickleball-addicted parents some pickleball-specific attire for the pickleball courts. Pickler has now evolved into a pickleball advocacy and educational platform.

Today in the lab we talk about the new Little Casears 100 pepperoni pizza, Dr. Phil, yellowstone Caldera and a Nascar Crash that left a man without a head. Full episode with video on YouTube!!! https://linktr.ee/TactLabThis is TACT Lab, a podcast where nothing is off limits. Join four guys as they talk about the greatest accomplishments and problems in life. Hosted by Tyler, Alex, Chris, and Thomas. Check us out on all social media by searching TACT Lab or click the link above. New episodes every Wednesday. Help Support us at our Patreon. Like, follow, comment and let us know how we are doing!

S. African man dies after drinking a whole bottle of Jaegermeister in two minutes in attempt to win drinking contest held at liquor store, Disgraced actor Armie Hammer is working as a timeshare salesman in the Caymans, Man tried to break into a Little Caesars Pizza by climbing down pizza oven exhaust vent

Comms pros have all watched “Mad Men's” Don Draper walk into a conference room, deliver a brilliant pitch and save the day. But what if the notion of “the big idea” is as outdated as the three-martini lunch? In this podcast, Josh Budd, Chief Creative Officer, NA, Citizen Relations and Jaime Pescia, VP, Global Creative & Brand engagement, Little Caesars Pizza talked about how the pressure to deliver “the big idea” can hinder creativity and harm the collaborative process.

Comms pros have all watched “Mad Men's” Don Draper walk into a conference room, deliver a brilliant pitch and save the day. But what if the notion of “the big idea” is as outdated as the three-martini lunch? In this podcast, Josh Budd, Chief Creative Officer, NA, Citizen Relations and Jaime Pescia, VP, Global Creative & Brand engagement, Little Caesars Pizza talked about how the pressure to deliver “the big idea” can hinder creativity and harm the collaborative process.

The Players are back with Episode 155The Players start with John & Walter describing their weekend. The Players are furthermore go into Diddy's Achievements and inspiration(27:33) , Emotional Bullying(45:30) , Jay & Dame(1:05:04) , Dating(1:14:55) & So Much More..

You're listening to From the Desk of Alicia Kennedy, a food and culture podcast. I'm Alicia Kennedy, a food writer based in San Juan, Puerto Rico. Every week on Wednesdays, I'll be talking to different people in food and culture, about their lives, careers, and how it all fits together and where food comes in.Today, I'm talking to Angela Garbes, the author of Like a Mother: A Feminist Journey Through the Science and Culture of Pregnancy, and the new Essential Labor: Mothering As Social Change. We discussed how her past as a food writer continues to inform her work, what mothers who are creative workers need to thrive—spoiler, it's basically what all workers need to thrive—informal knowledge building, and the significance of having an unapologetic appetite as a woman. Subscribe on Apple Podcasts, Spotify, or adjust your settings to receive an email when podcasts are published.Alicia: Hi, Angela. Thank you so much for being here.Angela: Thank you so much for having me, Alicia.Alicia: Can you tell me about where you grew up and what you ate?Angela: Sure. I grew up in rural Central Pennsylvania. So—people can't see this—but this is roughly the shape of Pennsylvania, my hand. And I grew up here in what I call the ass crack of Pennsylvania. And it was a very small town, about 4,000 people. And I was one of very few people of color. And my parents are immigrants from the Philippines. You know, I would say that from a very young age, I was, like, born different. But, you know, we have a fairly typical…like, my parents are both medical professionals. So we had a pretty typical, I would say, fairly typical as you could get, middle class upbringing. And as far as what we ate, I look back on it now and I think of it as like a perfect combination of like 50 percent American, quote unquote, American convenience food, like a lot of Hamburger Helper, a lot of Old El Paso soft shell tacos, a lot of Little Caesars Pizza, a lot of Philly cheesesteaks. And then the other half we ate Filipino food: sinigang, adobo, arroz caldo, tinola... and, you know, I remember my dad, like, hacking up pig's feet, you know, I would come downstairs and he'd be cooking up things like that. And so when I look back on it now, I think it was—I mean, I love Filipino food so much. But I also, I mean, I love all kinds of food. And I kind of eat anything. And it's partly, I think, because I was just exposed to a lot of things. But my parents, you know, we lived in this really small town, and they couldn't get all of the ingredients that they wanted to make traditional dishes. But they kind of improvised with what they had. And because they were so committed to cooking Filipino food, sort of against the odds, I would say, you know, we did a lot of…there were not vegetables that [were] available, like you couldn't get okra or green papaya. So we would use zucchini, and, you know, frozen okra to make sinigang. But it was such a way for them to stay connected to their cultures and I feel so grateful to them because what they did was really pass that down to me, from an early age. I was like, Oh, yeah, this is—this is my food, like, this is who I am. And I've never lost that. And I've always loved [it] and, yeah, so it was sort of this wonderful, healthy mix, I think. Alicia: For sure, and, you know, it was so interesting to realize, because I don't think I'd realized it before, that you were a food writer. [Laughs] Until I got into your books, I was like, Wait…And Like a Mother, your first book, starts out like, so…like, such a rich piece of food writing. And I'm like, Wow, now I understand. And then I realized, I'm like, Oh, she is a food writer. So you know, you've come to write your two books about motherhood, but you know, you're also a food writer, and you're writing about food in these books as well. How did you become a food writer?Angela: First of all, thank you for saying this now because I miss food writing. And I think at heart, I am a food writer. And I think it informs, you know, the way I portray sensory detail and physical experiences. But yeah, so the way I became a food writer was sort of, it was really my entry into writing. But it happened…the year was 2005, I think. And you know, I had gone to college and studied creative writing, but like a lot of things, I just thought just because I liked doing something doesn't mean I get to do [it], right?And I think that's a lesson that a lot of writers could learn... [laughs] So I didn't work in these like writing-adjacent dying industries, you know; I worked as an independent bookseller. I worked for a nonprofit poetry press—which is still going, actually I should say, and then I worked as an ad sales rep at an alt-weekly. And, you know, I obviously wish that I was a writer there, but I had no designs on writing. I was, you know, I partying a lot with the ad salespeople, and we were just— I mean, alt-weeklies are— I'm so proud to have started all my writing in my career and adult life there. It was a good time. So I was working in ad sales. And at the time, David Spader and Dan Savage, who are the editorial people, they said, “Hey, do you want to write?” I was leaving to take another job. And they were like, “Hey do you want to submit a sample food writing piece?” And I was like, Me? And they were like, “Yeah,” and I was like, why? And yes, and why. And they both said, “Well, we know you write, we know that you have a writing background” because I was friends with a lot of writers. And they were like, “But you're just always walking around the office, talking about where you went to dinner, talking about what you cooked, talking about what you ate, and like, everyone in the office wants to go out to lunch with you. Everyone wants you to invite them over for dinner.” And I was like, Oh, okay! And so then I just did it as a one-off. And something clicked, where you know, I had been writing fiction, I had been writing bad poetry, but when I started writing about food, I was like, Here's everything that I was thinking about, like food to me—and this is what I think it has in common really with motherhood, and mothering really—is a lens to see the world. And it's a lens into—I mean, the sky's the limit about what you can talk about, right, or what you want to talk about. And so, I mean, when I started, it was like, here write a review of this place, that’s doing mini burgers at happy hour, right? And I started doing restaurant reviews, which was very service-y, which, in some ways I hated, but in some ways I'm grateful for, right—meeting a weekly deadline, and like thinking about your audience and being of use, that's something that I think about all the time still. But um, yeah, I mean, when I started doing it, too, I felt really—I came into it, absolutely, with a chip on my shoulder. I was like, Okay, so I'm Filipina. I never hear about Filipino food. Why do we call places holes in the wall? Right, like, that's racist. Why are we willing to pay $24 for a plate of pasta but people get up in arms when someone wants to charge $14 for pho? You know, I feel like this is where I was coming from. And there wasn't really a lot of space for that, I will say. So there was—I felt a little limited. You know, I think about sometimes, what it would be like to start my career now. I feel like people have created a lot of space. It's not like just the space has opened up. But the scene has changed. I took a forced hiatus from food writing, because of the Great Recession, where they were like, We don't need freelancers anymore. I came back to it, though—what year was this? It would have been 2012; 2013 and 2014, I was pregnant. And I had actually decided, you know, just because I'm good at writing doesn't mean I get to do it. I need to figure out something more practical to do with my life. So I had applied to go to graduate school, actually to get a master's in public health and nutrition. And I wanted to work with immigrant communities to help them have culturally appropriate diets. You know, like, not everyone was just gonna eat kale, which is what people—or shop at the farmers’ market. So yeah, I mean, I took classes at the local community college. I took biology, chemistry, all the s**t that I didn't take as an English major in the mid ’90s. And, yeah, I got accepted, but then when I was pregnant, The Stranger, the alt-weekly, called me and they were like, Hey, we're hiring a food writer, and are you interested in applying? And I was like—this chance is never going to come around. And so I was like, Yeah, I'll take it. And so this was, this is a really long answer, sorry, [this was in] 2014, and I started back, and it was restaurant reviews. But it was also when $15 an hour was going really strong here in Seattle. And I really wanted to explore the labor aspect of that, and what was that like for workers…and then my secret goal, I had a great editor who was Korean-American. And she and I were like, yes, like, every two weeks, there will be a picture of a Brown or Black person to go with the restaurant review. And so it was all this stuff. Like, I felt like I finally got a chance to do what I really wanted to be doing. It was like, moving towards that. And then I wrote this piece about breastfeeding, which, at the time, they asked me to pitch a feature. They're like, You've been here on staff long enough, like what do you want to write about? And I was like, I definitely need to write about breast milk. No one in the editorial room was like, it was just like, it landed like a dead bird and I was like, Well, I kind of want to do this for myself. I felt it was very much an extension of my beat. Because I was like, here I am. I'm thinking about food. I'm producing food. I am food. I'm eating food. And so I wrote this piece and ended up going viral, which is how I got the opportunity to write my first book and I wanted to take a leave of absence because I really wanted to come back to my job. And they said, No, we're not going to hold a job for you. We're just going to piece it out on contract. And so then I kind of had to figure out what I was going to do afterwards. And so then I was like, maybe I'll just try writing books. And that's my very long answer into how I got into food writing, it was like, the right place at the right time talking about it. Because yeah, that was just like, it felt very— It was just my life.Alicia: No, I think that that's such a common—obviously, I talk to a lot of people. Like, why food, how food, how did that happen. And then, a lot of the time, especially with women who wanted to be writers, myself included, we didn't see it as an option necessarily, but when we came to it, everything kind of fell into place, which is what happened for me too. Like, once I started to focus my life on food, everything made sense, because I was doing like, copyediting and working for like, tiny literary magazines, and just thought I was gonna have like, a weird literary career, hopefully. And then I just started cooking one day and just never stopped. And like that, it just changed everything. I'm writing about this right now, actually, like how gender plays into this and whether, you know, the idea of being allowed to love to cook when you're a woman and that sort of thing, which actually, I wanted to ask you about, because there is a fabulous chapter in your new book, Essential Labor, called “Mothering as Encouraging Appetites” and it's so much about our gendered relationship to having an appetite, you know, like whether whether a woman, whether a girl is allowed to have an appetite and how you are actively encouraging your daughters to be okay with their appetites. And it reminded me of when I was a kid and like, I had this friend, who I took dance classes with, and our moms would be like, Oh, you're gonna have to like, date a rich man or something because you eat so much. And then this was like a joke about how like… when I recalled this memory, it's not a joke my mother would make. So I'm assuming it was the other mother, but um, it was just this whole thing.Angela: But it's definitely like an ambient joke, right?Alicia: It’s an ambient joke, yeah. And this chapter certainly reminded me of that. And I, you know, I was really lucky to grow up without anyone ever questioning my appetite in a real way. It was always something to be proud of a little bit, to be a girl who ate a lot. Like it was okay, in my world, at least. And so, yeah, I just wanted to ask, what was what was your inspiration for putting this piece in this book, specifically, and how that worked, because it is about the labor of feeding, but it's also about the labor of, like, self-acceptance and and excavating ourselves from these societal expectations. Angela: I mean, I want to back up a little bit to what you're saying about how when I started writing about food, and when you started writing about food, a lot of things started to make sense, right? And I felt that way, very strongly, like, inside of myself, but it felt like there wasn't quite an audience that was keyed into what I was trying to say. And I will say, at the time that I started writing about food it was very, like, you can have an appetite, and you can write about loving food. And you can be—there was a lot of, you know, like, I think people use the phrase like the, quote, golden era of food blogging. And to me, it was never really that; I didn't feel like those things. I didn't feel represented in that. It was a lot of, you can have a tremendous appetite for baguette. Right? But, um, no diss to baguette, right? But it was very Francophilic. And it was very, like, be fit and be white. So I don't, I just don't really understand. I didn't, I couldn't square having the sort of appetite and having the body that I had with, you know, quote, unquote, mainstream food writing by women.  I want to say that because I think that that's true for a lot of women of color. And I think that that space is thankfully growing. But I think it's because it's an insistence on taking up space, and an insistence on not being pushed to the margins, which is really what the motivation of that chapter was. I felt like there's so many things I have been thinking about in terms of food and that like, I mean, that chapter to me is very much food writing. I was real jazzed when I was writing; I loved being able to describe the flavors, and the Filipino food that I grew up with. And yeah, like, I wish that I could explain, and I write about this, and I was like, I don't know why I never—diet culture never got to me, you know, and I think for a lot of girls, who are lucky enough to come from a family where it is a beautiful thing to have an appetite, the thing that often happens, though, is around like when you're 12 or 13 or 14, then suddenly it's not great to have an appetite, right? Like or it's a thing to be managed, because everything's changing, everything's expanding, right? Everything's growing. Before, when you're eating a lot, you're chubby and you're healthy, and suddenly you become fat. And so I was sort of wrestling with that. And also this feeling that my body just never really fit into the culture, into that small town where I grew up in. And then my body is just larger than my mother's who's a very, very small, Filipina woman. And, you know, Filipina elders are the first people to be like, Eat, eat food, eat so much food, come in here, eat food. And then they'll also be the first people to be like, Wow, you got really fat. [Laughs] It's an interesting thing. So, you know, this chapter was me sort of working out a lot of those feelings and how I did it at a young age, I had just decided, well, I guess—I've never been interested in taming my appetites. And that's not just for food, it's like, for pleasure, for like, you know, I've always wanted another round of drinks, you know, I think I always just decided, like, being a little bit too much, being a little bit fat, that was okay with me, because I don't know how to control my appetite. And I didn't want to; I don't want to say no to that. And then I think there's something really powerful about, you know, again, like my love of Filipino food helped me take up space. And it helped me clarify who I was and how I wanted to take up space in this world. Like, I did not want to quiet that part of my identity to write about food, which also meant that for a while, I didn't write about food, or figured something else out that I would do. And so when I think about that, I just think about—it is about encouraging appetite in my daughter, but it's really, to me this book is—I hope it's relevant to everyone, you know, for me, a lot of this is like how I mothered myself, into the place where I am now and seeing the way I was mothered and the things that I kind of wish I could have had, and I don't fault my mother for this, but she just wasn't, she just wasn't able to do that. But the things that I had to mother myself into were acceptance. And that's like, work that I'm still doing every day. But I think you know, we don't write as—I don't hear as much about people who are trying to manage that, and who are trying to take up space, but who still struggle with feeling like, I wish I looked a certain way, even though I'm so proud of being who I am. It's really complicated. So yeah, I mean, appetite and identity and food. And all of that has, it's a very tangled web, in my mind. So this was kind of my attempt to, you know, just sort of unpack and understand.Alicia: Right, no, and I loved it, because I do think…as women, especially when we're writing about appetite, we're writing about diet culture, and you very rarely hear from someone who makes the decision to just not ever decide to tame the appetite, you know, and what that means and what that looks like, and that's why I thought this chapter was really important, because of that, because for me, you know, yeah, I was like, Oh, I see myself, I recognize myself in this because, yeah, I love to eat, I've always loved to eat, and I'm never not going to eat a lot…[Laughs]Angela: No, and that's one of the things that I love about your work is that I feel like you are unapologetic in your appetite and in your consumption. But you also are deeply thoughtful about it, like these things are like–they are nuanced. Do you know what I mean? And you'd never, I just feel like we're not allowed—we're supposed to not have an appetite. We're supposed to have an appetite, but somehow pretend that we don't have an appetite, or, I don't know, like, really, I mean, I think also like, when I am indulging my appetite, I feel like an animal. I feel I'm no different than an animal. I'm a human animal. And I just think like, we're not encouraged to do that as women, we're not encouraged to just fully inhabit ourselves. I mean, I think all people but especially women. And so I mean, I love seeing people out there doing [it], we are out here, you know. [Laughs] And this is my like, you know, a little bit of my stake in the ground, I'm planting a flag, you know, there would be no mistake—Alicia: Well, to talk about the animal aspect of food and appetite and also being a mother, which is that you wrote, obviously, the piece that went viral is about breastfeeding. My only experience in thinking about this, of course, because I'm not a mother, is the way vegans or vegetarians write about the ways in which breastfeeding changes their relationship to dairy, like that's a really common thing. But I wanted to ask how that topic and writing about that topic and that topic changing the trajectory of your work, how did that change your relationship to food or food production, if it did?Angela: Yeah, totally. First of all, I wish that you had been asking me these questions when my first book came out because like, I love how you're like, “It's really common for vegans to talk about, you know, dairy and how breastfeeding changed their relationship to it.” And I was like, I'm not aware of that, like, literature…[Laughter] And so I think it's kind of, just that question is really exciting to me. And I wish that there was more conversation around that. Part of writing, you know, this article about breastfeeding was me being like, why do we drink the milk of a cow? Right? Why is that? Like, that's strange, right? Like, it's strange. And why have we created an entire industry around this? And like, Why do, when we look at a food plate, dairy has a very large section? And that's because of the dairy lobby, right? That's not because of our innate biological needs as human beings, right? So, yeah, I mean, how I thought about food production, 100%. This, you know, sort of lays the path for so many things that I'm thinking about. It’s work, you know, this is what your body—this is what female bodies are built to do, right? That's just true. This is what sets us apart as mammalians, you know, like, we produce milk to feed our young, but I just went into it so naive, like, it was a job. You know, I was spending the eight plus hours feeding—eight plus hours that I was like, am I supposed to be being productive? Like I'm being productive, like I'm keeping, I'm doing nothing less than keeping a human alive. I'm not being paid to do this. I'm not being given time. I'm like, in a weird office with a noisy radiator, you know, with another woman—our breasts out, just like pumping. Right? So it made me think about time and how we value time. And it also like, again, like this was all happening when I was writing about food. And there was the fight for a minimum wage of $15 an hour. And my God, how that was so polarizing, and how people just showed their whole asses about how they don't think the workers are valuable or deserving of this thing. And so I think, you know, there was the labor aspect of it that really came into play for me, that made me think about—I grew up saying grace, because I grew up Catholic, right? And when we remember to say grace, my girls do it with my parents. So when we remember to say grace at our house, we say, you know, thank you to the people who grew this food, who picked the food, who you know transported the food, who prepared the food. So I think now this sort of supply chain of food and how it is produced is something that's always top of mind and like, how do you negotiate having like an ethical relationship to that? I know this is stuff that you have thought about. This is stuff that really came to the forefront, right? And then also balancing that economically because, you know, breastfeeding is, in a country that does not give paid leave, it’s an economic privilege to be able to do that. And then people who cannot breastfeed, there's very little money put into understanding that and seeing is that, oftentimes people feel like that's a failure on their part, not as opposed to like, is it a signal about something about the health of the mother, right? Could we be—this is sort of going off a little tangent, but I think that there's a lot of that kind of stuff, like in the labor of it, and how we value women's bodies. And also just like the general chain of food production, for sure. It 100% made me think of all of those things. And so now I'm always thinking about, someone made this food, right? Someone produced this food in some way, a being—a living thing, whether it is a plant or an animal, or a person. Yeah, it’s just, I mean mothering and becoming a mother really reframed everything for me. You know, it is that care that my body couldn't help but do, you know, like my body did. And then suddenly, I felt like, it's a very beautiful thing to be able to do this. It's a very important thing. It was very meaningful to me. It was also that I was chained to a chair and chained to a person. And so yeah, I mean, that's what—that's where I'll leave it. That’s another long answer. [Laughter]Alicia: No, no…have you read the book To Write As If Already Dead by Kate Zambreno? It came out last year, I think you'll like it. She writes a lot about the body and like, I think it has a lot of parallels to your work. But it's also, you know, just more personal I guess, but she writes about having her first kid and then getting pregnant and then and like, amidst the pandemic, not being treated like a human being but a vessel and seeing the labor of the people bringing…anyway, I think you'll like the book. [Laughs] But you know, and there are so many parallels in both Like a Mother and Essential Labor to what I've been thinking about in food: formal versus informal knowledge, institutions versus communities, individual versus systemic, the political role of care…And so I wanted to ask how the understanding of the significance of something like informal knowledge building when it comes to motherhood affected your perspective on, you know, other subjects as you've said. Motherhood changed your whole lens on the world, but specifically figuring out where, how to learn from community and informal knowledge rather than constantly just taking the word of the institutions.Angela: Yeah, you know I mean, motherhood was a big part of that. But I would say that it was all, I don't know, I just feel like my whole life is learning. And I love that. And that's one of the things that I love about my life. I definitely feel like when I arrived at college—so again, I came from a very, very small town in Pennsylvania. And I didn't know about a lot of things in the world, you know, and I was like, I'm gonna go to New York City. I went to Barnard College, right? Like, I arrived there. And everyone there was like, I went to Milton Academy. I went to, you know, I went to Stuyvesant High, and I was like, like, Googling like, “what are the regents exams,” right? Like, I was like that. And I felt so out of place. Y’know what I mean, like, I felt unprepared. And I felt very self-conscious in a way about that. And I also feel like I came into, like a formal racial consciousness, right, and class consciousness. Like, I mean, when I was at Barnard was when I was like, Oh, this is how we re-create a ruling class, right? Like, what I'm saying is that I had a lot of informal knowledge. And a lot of wisdom growing up, you know, that I kind of trusted and knew. I was always like, why are we Catholic? So, is colonialism…like, what would we have been if we weren't Catholic? And my parents were like, God will provide…like, what are you talking about? Why are we asking these questions, right? And so I've always had it in me to like, question the institution, right, unfortunately, for my parents, and then our family institution for many years. So I came to college, and then I was like, Oh, it's also reckoning with for many, many years, my definition of success was, you know, grammar, spelling, right? Like, all of that s**t, which is like, those are just rules that some guy made up, right? Like coming into this and wanting to succeed on terms, you know, set by white people, being legible to white people, and being legible to institutions, which I will not deny, like, that has served me well. And this sort of like, ability to kind of code-switch in a way that I sometimes can't even tell the difference. Like, that's just been a part of my life, right? And one of the things, though, that happened is coming into consciousness as an adult, and just realizing like, Oh, no, like, I was privileged enough to, like, be educated in these institutions to figure out how to slip into these places. And then to realize, like, no, this doesn't, this doesn't speak to me. It's actually not my vibe, right? Like, but what is your vibe, then? So you have to kind of go and like, figure it out. And I felt sort of free in that, you know, when I always felt really drawn to creative people, but I was never encouraged to, you know, pursue the arts or to pursue creativite work, or my parents were supportive, but they don't really understand what I do. I think to this day, still, it's a little bit confusing to them. All of this to say that one of the other, before motherhood, one of the big things, and I really need to shout out is my spouse Will, who [when] I met, he was a community organizer. He's now a labor organizer. And there was just something about, we are so different, but when we met, there was a shared values. There was a belief in, everyone's story is important. You know, he was all about, his thing was, people come up, and they speak their truth to power. And that's when I realized, like, Oh, yes, like our lived experiences, our informal knowledge, when collected, just because it's not in a book, just because it's not what's reported, like, it is so real, and it is so powerful. And he really, like his work helped me see that. And I feel like that was kind of the start for me of being like, I want to take what I'm doing, and I want to put it in service of something else. And I want it to be a harnessing of collective energy and community knowledge. And then mothering with the whole sort of like, ask your doctor even though no one has, no one's done any studies on this and everything that's going on was something someone said in 1890, right, no one’s challenged this wisdom. Meanwhile, the greatest wisdom that came from birthing and mothering came from midwives and female elders. And that's informal knowledge that was never put in a book, y'know, doctors, when we created medicine, when people invented—when white men invented medicine, they discredited the experience of midwives. And at the turn of the 20th century in America, 50% of babies were born with midwives, who are mostly immigrants and Black women, right? This was very much a working class woman's job. So I mean, this is just my way of saying I feel like my whole life has been leading to this moment, and motherhood, sort of refined that lens, a place to put all of these things, but it's been multiple steps along the way, and it's been sort of painful. You know what I mean? Like feeling like, Oh, I wish I had known this earlier. But then realizing like, Oh, like, but I know this now. And I think there are many people who share these values and who want to put their faith in more informal knowledge, and who don't trust institutions, but don't really know how, you know what I mean? And I feel like that's a journey, like we're all learning. And I feel like, I don't know…I'm old enough to remember when we weren't supposed to know everything. I feel like now there's this pressure to have some sort of expertise in everything. And I'm like, I still don't know what the f**k I'm doing. Like, everything I'm doing is learning, and that's what's fun. That's part of why I like being a writer is just doing homework or whatever.Alicia: That's so interesting. Yeah, I feel like this is something I've been thinking about a lot, is there is this kind of—you're not supposed to ask questions. You're not supposed to say “I don't know,” you're supposed to, we're all supposed to have sort of absorbed some sort of bastion of knowledge that we might not even know exists about things that we've never thought about before. But like, you're just not allowed to not know things anymore, you're not allowed to be learning. I don't know. It's very weird. I mean, that's more social media than anything else. But, because I'm always interested in this. So you went to college in New York? How did you come to live in Seattle?Angela: So when I was in college, my parents—long story short, they had a midlife crisis. And my dad became very disillusioned by managed healthcare. This was 1997, by the way. And so they just decided to make a huge change. Like, my dad was miserable, and my mom was miserable; they're miserable together. And so they decided to start over, and they moved to Washington State. And I was in college, and I was just like, I need to get out of New York. So I was like, okay, and now they seem to be doing better, so I'm gonna go spend a summer with them. And the Pacific Northwest in the summer is heaven, it's so beautiful. And I was like, oh, I’ll like, come out here after I graduate, and I'll stay for a couple months, and then I'll go back and get a job in publishing as an editorial assistant. And that was 1999. And then I just never left. You know, I spent many years comparing it to the East Coast. And then I just was like, it's easier here. And I used to feel some sort of shame around that. But um, I don't know, it's just more laid back. I feel really—I've written about this—I just don't, I don't want to say that I'm not ambitious. But it's just like, there's ladders that you climb, there's like places you could try to put yourself into institutions, I guess. And I'm just really not about the hustle. I feel like I work really hard and I'm really not trying to work harder. Like, I like my little life. Before I had a chance to, you know, publish books, having a job as a staff writer at an alt-weekly, it was like—that was great. Like, you know, I feel like it's easier to do, I don't know, community building can be—I don't want to generalize too much. I just like being in a city. It's a young city. It's a weird city, in some ways. It's changing. But um, yeah, but I like the West Coast. I think I'm—Alicia: I'm always interested in how people leave New York, because obviously, I'm from Long Island, but I spent a lot of time in New York City. And so then, because I left in 2019, but like, didn't really think about it, about what I was doing. So I'm always like, What was the choice? What were the choices that led you away from New York? [Laughter]Angela: I think it was the thought that I would come back. And I think there's always a little bit of like—I couldn't go back. You know, like, it's all the same, like things are there. They're not going away. But New York also still has the same ugly, modern, new high rise weird, like townhome architecture that we get here in Seattle. It's not, you know, not to be I mean. I went to college in New York from ‘95 to ‘99. And, you know, I go back now and I'm like, This is so different. I was like, you know, it wasn't even like dirty New York, y'know. But yeah, I think I just like being a little bit outside things. How was it for you? Like, do you feel like returning or do you feel like you're home? Or do you kind of feel like it's all open?Alicia: I would prefer to stay here in San Juan ’cause it's an easier life, like you're saying, and I talked to Jami Attenberg about moving from New York to New Orleans. And same thing. It's like, it's just easier, and for me, especially as a food writer, I feel like it gives me a lot more to talk about and I don't feel like I have to go to the same restaurants as everybody. And like, obviously, I don't even think I could move back until everything goes differently with the housing situation. Like it's just such—I mean, it's happening everywhere. But I'm just like watching on Twitter, and everyone is like, my landlord just raised my rent $700, $1,200. And I'm like, I'm never going back. I can never go back. But I mean, we have that problem here, too, because it's become like a tax haven. So there's like, all the real estate is absolutely mind-boggling. And like the daughter-in-law of the governor is sort of instrumental in it, which seems like a problem, so— [Laughter]But, yeah, so everywhere has its challenges. But yeah, I feel really good. You know, having gotten sort of away from New York. You know, when I left New York, I was bartending and writing. And here, now I just have a newsletter. So, I'm working a lot less hard. [Laughs]Angela: I mean, I think there's something to be said to of space—physical space. I have a house, you know what I mean, to have physical space, which is also, it's not necessary, but it does lead to mental space. You know what I mean, things feel more expansive here in a way that like, I can go on a long walk, the mountains are 45 minutes that way—wait, sorry, going West. Sorry, the East actually—But I think there's just something there where I feel. I don't know. I just—there's something here where I just feel like I can be myself in a way that—I'm less like, thinking about myself in the context of other people and other things, like I could just sort of be in an easy—Alicia: Exactly, no, no. And that's really key. Obviously, like I'm homesick a lot. But I, then I just go back, you know. And then I'm like, I'm sick of this. Goodbye. [Laughter]But also, to get back to your book, in Essential Labor, you talk about the flattening of creative identity that came through being a mother in the pandemic, do you think that it is possible to change how work and caregiving are structured and perceived in the U.S.? And specifically, what do you think mothers who are creative workers, thus doing work that's kind of already devalued in our society, what is really needed to thrive?Angela: That's a great question. I do think it's possible. I have to think it's possible, because—I'm glad that your question wasn't, do you, like, do you hope that this is, you know, like, I find it hard to be, I find it hard to be hopeful about it in this moment. But I mean, I wouldn't have written this book if I didn't think it was possible. And, you know, maybe it will take a very long time. But I think we are due for, I mean, the United States has never reckoned with all of its original sins, right. But one of them, you know, one of the biggest ones at this point, that's like a foundation to it is that care work doesn't matter and has no financial value. So I think, you know, we had these moments, there was the advanced check, tax child credit. And then also, when we were doing direct stimulus payments, that was not specifically like, here's pay for mothering and care work. But, here's pay for keeping yourself alive and keeping people alive, which is what care work is. So I think that people are—that conversation is happening, I think, you know, part of writing this book was, there were all these, there were so many people who were suddenly awake to, like the child care crisis is a pre-pandemic problem, right? Like that childcare workers are three times more likely to live in poverty. The fact that until your child is age 6, in the United States, like you're on your own, to figure all of that out, and suddenly a lot of white affluent women, to generalize, were realizing that, you know, when care structures fall apart, when your nanny and childcare and babysitters go away — they are left to do all of this work. And that to be a woman in America is to be defined by a condition of servitude. And that was a hard f*****g lesson. And people reacted in a way that they were rightfully so, really angry. And part of writing this book was, I was like, this is going to go away, right? Like when schools reopen, people are gonna think we solved the childcare crisis, right? When things are not inconvenient, when people can start outsourcing that care, and we're gonna lose that momentum. And so to a certain extent, like, why I also believe it's possible is because I know that for myself, and for other people, like, I will never shut up about this. This is something that is foundational and essential to our country and how it functions and until we properly value that, we're going to have an inhumane and dysfunctional society. So yes, I think it's possible. In this particular moment, I feel that it's a much longer fight, and then it's going to be a much harder fight. I don't want it to be a fight, but that's that's where I am on that. You know, and in terms of mothers who are doing creative work, I mean, I just think of all people doing creative work again, like, care is an issue that, obviously, yes, I'm writing about mothering but like, care is the work of being a human being, you know, needfulness is the state of being a human being. And so, you know, if I'm just like, allowed to say what I would like to do is like, we should just give people money. We live in a very rich country, there is enough money to do this. If we gave people a universal basic income, a guaranteed adequate income, which is not a new idea—you know, people were working on this, the National Welfare Rights Organization was doing this; they came close to getting it under Nixon. If we paid people money, if we gave people money and guaranteed a floor of what a decent life is in America, people could be creative. You know, people could do their creative work, people could mother, people could still be really f*****g ambitious and try to get a six-figure job, like six-figure salary job, like, they could still do that. You know, and I think that that's, you know, we made up money. [Laughter] We can, like, if we can make up a new system, you know, that, that gives people—you know, I did this interview for this the future of things, it was like the future of work. And I was talking about this, and the producer was like, So in your world, when you like, meet for drinks with your friends on Friday, and someone asks you how work is doing and you're like, well, Tommy's like, struggling with potty training. And I was like, No, dude, like, in my world, you meet your friends for drinks on Friday, and they're like, how are you? Like we don’t talk about work—we just talk about like, what are you doin’? Right? And so I think that, yeah, like, I think so what we need to do is like, guarantee—I mean maybe it's not just an adequate income or guaranteed income, maybe it's just like, health care, where you like, leave, like, they need people need to, like be able to live a dignified life, that doesn't involve work, you know, that is like, not defined by work that just that allows them to exist. That's what people need. And that's not just mothers, and not just mothers who do creative work that we need that. We need that. I mean, I think it's really like for me; it's for everyone.Alicia: Yeah, yeah, no, no, I mean, these are all the same answers I give when people are like, How do we fix the food system? And it's like, you have to make sure people have a good life. And then, that they don't have to work two or three jobs just to eat crap, and that they get to cook with, I mean, if they want to [they can] eat whatever they want, but like, you know, you get the option to cook, you know. Right now, it's like, so much of that moment, I guess when you started writing about food, that moment of like, go to the farmers’ market and eat kale and everything will be fine. It really stopped short of talking about poverty, it stopped short of talking about the systemic, obviously, disadvantages. It's like, some people won't be able to do this—sad for them. And then like, moving on—Angela: Yeah, look, we don't talk about how poverty is a condition we have created —it's an unnatural condition. We made this, right? And there's so much, I mean, also like the farmers’ market thing. Like, what is it, maybe now it's higher, but it's something like 6 or 12 percent of people get their produce from a farmers’ market here. I mean, so not even like, forget, like how much money you can spend. It's just such a small—you're not tackling the system. And that's not to say they're not great and you should keep money in local economies. Like I think it's all of those things. But yeah, we're not even getting to that. And we're not talking about the profound way that we assign morality to food, like people who are poor make bad choices about food. Those are choices created by poverty and scarcity. Like, anyway, this is not like a…I think you and I are on the same page about this. I think it's like the conversations that we have about food are so not the conversations we need to read. Right, like we spend a lot of time on that. And I think the same is true for care and mothering, right? It is an issue that affects everyone. And it is an issue, it is systemic, like we're talking about, I think we're both talking about giving people a decent life, which doesn't—we've come so far from that, that it seems really radical to be like, let's just, you know, take it back a step. You know, like, it'd be like—money is made up, are you with me? Like, that seems really destabilizing to people, but it's just a truth. And I think like we just drifted so far from it, that it's really, it's discouraging.Alicia: Yeah, yeah. Yeah, no, absolutely. I'm hopeful, I think that now people are more, even if it's just jokes or memes on social media, people are more willing to say— people are more willing to say that the all of this is bizarre. Like, even if it's just—today, we're talking on Tax Day, which is—I feel like vomiting because I still haven't done mine. But the idea that people are now talking about, why does the government let it be so difficult and complicated when they know how much we owe because they have the documentation and, you know, what are we actually even paying for? Like, I think it's important that we have a forum now for those like people to have that conversation, even if it's a joke, most of the time.Angela: One of my favorite things that I've seen recently is like, I mean, I saw it on Instagram, but it was a tweet, you know, that whole thing. But it was like, you know, humans really could have had stargazing and like pottery making and drumming, and now we have credit scores, and like, you know, but this idea that, like, we could just be f*****g living. Now it's like, we need money we need like, I just, ugh—Alicia: Yeah, we do need a general strike, and to not pay anything, not pay our taxes, not pay our student loans, not pay rent, just like let's stop and get this s**t sorted out before we keep moving.Angela: Yeah, I mean it’s really…we shouldn't be privatizing human rights. We could have this conversation, like in a circle for like, a few days, and it would be great but we should probably move on… [Laughter]Alicia: No, no, no, of course. No, well I just wanted to ask you what are the other things you're thinking about that you want to write about? I do love that you characterize being a writer is ongoing learning, you know? So what are you learning about these days?Angela: I'm learning about—so again, since I started as a food writer, the fact that I've now written two books on motherhood and mothering seems like a great surprise in my life. I mean, I think it's very—it's been great for me. But I mean, this is really just one aspect of my identity. But right now, the things that I'm really drawn to are not privileging one kind of care. I mean, I think care is a conversation we need to continue to have. And so I want to explore care. Like, so I've been thinking about it in terms of, you know, raising young children, but what is it like to have everything from like, you know, how do we encourage people who are not parents to have meaningful relationships with the youth and the elders? Right, like elder care, disability care. And then also, how do we build, one of the things that we lack, our institutions don't care about people; care is not a value that's at the center of institutions. And so I'm interested in exploring, how might we make that happen? And so care in general, an expansive and inclusive and surprising view of care, is one of the things that I'm thinking a lot about.I'm thinking a lot about the concept of service. Service, to me, is very clarifying. I think my work as a writer is about learning. But what gives me meaning is that it is definitely of service to people. And that's one of the things that I cherish about the feedback that I've gotten from people. And so this idea of service, and how we can encourage that, and people are exploring that.And then the other thing that I'm really into is middle age. You know, I'm about to be 45. I never—and I don't mean this in a fatalistic way, but I just never really imagined myself at this age, and realizing that my imagination really was pretty short. And I feel like I have to believe and I do believe that, you know, some of my most interesting transformations are still ahead of me. And so there's really not a literature of middle age for women, there's like some menopause-y stuff. But the choices that we make, and I don't know, there's like in the pandemic, too, I've done a lot of self work and therapy. But I've also, like—I haven't been able to escape myself, even though I've tried very hard through various attempts and substances. But I feel like, I don't know, if I'm about to be 45, like I said, I just feel like I don't feel confused about who I am. And I really like that. And I'm kind of curious, like, where that goes. Yeah, so those are the things I'm thinking.Alicia: Awesome. Well, thank you so much for taking the time today. Angela: Yeah, of course. Thank you.Alicia: Thanks so much to everyone for listening to this week's edition of From the Desk of Alicia Kennedy. Read more at www.aliciakennedy.news. Or follow me on Instagram, @aliciadkennedy, or on Twitter at @aliciakennedy. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit www.aliciakennedy.news/subscribe

In this fish-forward episode, The Weird Sisters learn they all have the same oddly specific, anger-inducing opinions about how shrimp should be served. Please just do it right or risk being the object we scratch our argumentative bones on. Hoo-mered by a tuna-inspired wine, Meagan shares about the events that led to her getting the 69 talk from her mom as a kid. Word of advice: the birds and the bees talk should probably come first unless you're intentionally trying to confuse your offspring with a human puzzle. New to the office? Make damn sure you somehow learn all the unspoken rules, even though Glenda the bad witch took down the informative signs. Heating up fish in the microwave and using an entire head of garlic in your bowl of pasta are fireable offenses, you know! But we don't food shame around here - we're too busy arguing about Grand Moff Darth Tarth Tarkin and trying to figure out how to get our teeth on some anti-calcium lozenges. Turns out we can give you multiple ideas on how to deal with a Karen (some that include words and others that involve daddy tears) but we're sadly at a loss for how to not look like an idiot…and maybe that's the real reason no butterflies have landed on us in a long time. Boundaries up! This episode was inspired by: 2019 Le Coeur De La Reine Sauvignon Blanc – 2020 Maiden's Delight Pinot Grigio – 2014 Fleur Chardonnay

Episode 9 – The boys breakdown the madness of this past week’s NHL trade deadline frenzy and highlight some teams who went all-in at the deadline to make themselves a contender for the Stanley Cup. This week’s episode features a unique interview with Detroit’s own Ronnie Ilitch. The boys chat with Ronnie about his family’s success in business and how they became owners of Little Caesars Pizza, the Detroit Tigers, and the Detroit Red Wings. Ronnie gives the boys a little history lesson on the Detroit Red Wings dynasty back in the late 90s and early 2000s and shares his experiences as a lifelong Red Wings fan. The boys also recap last weekend’s Hockey East Championship and preview some of the local schools’ matchups in the upcoming NCAA Men’s Hockey Tournament. The boys wrap up this week’s episode by taking a trip to the gambling corner and take a look at some highly anticipated matchups across the NHL this weekend. You’ll get to hear their analysis on these games as well as some best bets for the weekend to put some coin in your pocket. Sit back, relax, and enjoy the show! Produced by @Hedgebettor & Gold Paved Media

This episode the Eddy and Alvin are joined by Dom from the Listen to This While You Shit Podcast to talk about Will from the new Bel-Air being grimy as hell, if brownskinnedness is a myth, how niggas used to look old as fuck back in the day, "What do you bring to the table?", Little Caesars Pizza, men spreading STDs, fat men, dick fluctuations, little women, if voting is bullshit, and the failings of is traditional child education. Follow Dom On Socials YouTube: https://www.youtube.com/channel/UC_Te3G0ugGH0dq25a65BPDQ Twitter: https://twitter.com/listenandshit Instagram: https://www.instagram.com/listentothiswhileyoushit/ TikTok: https://www.tiktok.com/@listentothiswhiieyoushit? Join us in conversation on live each week before every episode recording on Patreon at https://patreon.com/wavingtheredflag Follow at https://instagram.com/wavingtheredflag Follow at https://twitter.com/wavintheredflag Follow at https://www.tiktok.com/@wavingtheredflagpodcast Follow Alvin a https://twitter.com/diversityhire Follow Eddy at https://www.tiktok.com/@eddyovergold? Follow Josh at https://instagram.com/moore2lifemedia

Jeff Has a Podcast ft. Jeff Dwoskin Hey! Did you know that Jeff Dwoskin has a podcast? If not, you should! Jeff is a social media expert, stand up comedian and in fact, a podcaster. We talk about his work in life before he began is podcast and how that lead him to podcasting. We also talk a bit about his show "LIVE from Detroit! The Jeff Dwoskin Show" and his other show, which is an extension of LIVE from Detroit, called "Crossing the Streams." Be sure to check those out and be sure to subscribe ... oh yeah, and make sure you hear the great story about when he was working for Little Caesars Pizza and the Digiorno issue ... For more information on Jeff Dwoskin - Website - https://jeffisfunny.com/ Help support Pop Culture Addicts! ▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀ Below are Amazon affiliate links. If you click on one, Pop Culture Addicts may receive a commission. Tim's microphone - https://amzn.to/3n7Jhwp Tim's headphones - https://amzn.to/3D89zEh Tim's Camera - https://amzn.to/3gl2iY3 Tim's Apple Airpods - https://amzn.to/3J4GxbA Kathleen's microphone - https://amzn.to/3DbJFj7 Kathleen's audio interface - https://amzn.to/3DdhfFt Kathleen's Camera - https://amzn.to/3LpbWHu Kathleen's headphones - https://amzn.to/3c65m8y You can support Pop Culture Addicts and our content creation here - Buy us a Coffee - https://ko-fi.com/popcultureaddicts Be sure to check out our social media, as well: Twitter: https://twitter.com/pcapodshow Facebook: https://www.facebook.com/profile.php?id=100071131012500 Instagram: https://www.instagram.com/pcapodshow/ Support Pop Culture Addicts by contributing to their Tip Jar: https://tips.pinecast.com/jar/pop-culture-addicts Find out more at https://pop-culture-addicts.pinecast.co

Friends Friday...Where I bring Friends I've worked with or have known for a long time...This time it's Dave Feamster for Little Caesars Pizza in Southern Colorado

Günaydın. Kanada'da Covid-19 tedbirlerine yönelik eylemler devam etti. İstanbul Büyükşehir Belediyesi, Fatih'te İlim Yayma Vakfı'na ait yurt inşaatını mühürledi. Sağlık çalışanları ülke genelinde grev yaptı. Bugünün bülteni Little Caesars Pizza destekleriyle ulaşıyor. Fotoğraf: Reuters

Jeff and Chris took 27 episodes to talk about one of the best foods made in this world. Sausage! They guys reveal their top 3 list for sausage in this episode which is a good place to start. Also in Food News they talk about Pizza Hut's Spicy Lovers Pizza. Oreo products coming to the freezer aisle. The Batman and Little Caesars Pizza collab. Duncan Hines and Dolly and what the heck is McDonalds doing with their hack menu.Email us: freshuncookedpodcast@gmail.comFollow us on Twitter! https://twitter.com/freshuncookedCheck out our Instagram!https://www.instagram.com/freshuncooked/We are on TikTok!https://www.tiktok.com/@freshuncookedpodcast?lang=en

Günaydın. Cumhurbaşkanı Erdoğan ve Arnavutluk Başbakanı Rama, AB'ye üyelik konusunda farklı açıklamalar yaptı. Birleşik Krallık'ta "Polis, Suç ve Ceza" başlıklı yasa tasarısı protesto edildi. Bugünün bülteni Little Caesars Pizza destekleriyle ulaşıyor. Fotoğraf: Leon Neal/Getty Images

Tom y James Monaghan no tuvieron una infancia fácil. Nacen en los años 30, y siendo niños, su padre fallece. Su madre no tiene capacidad para hacerse cargo de ellos, así que se ve obligada a dejar a sus hijos en un orfanato católico gestionado por monjas polacas. El verdadero protagonista de la historia es Tom. No es un gran estudiante, pero sí muestra talento para las matemáticas. Cierra su etapa escolar sin pena ni gloria, pero sí despierta en él el deseo de ir a la universidad. Pero en ese momento no se ve aún preparado, así que se alista en el ejercito.En 1960, tras tres años como Marine, regresa a Michigan, con las ideas más claras, y ya con la intención de estudiar Arquitectura. Pero como no tenía suficiente dinero para pagar la carrera, decide montar un negocio que le permita lograr ingresos. Se alía con su hermano, y compran una pequeña pizzería, DomiNicks (los dueños se llamaban Dominic y Nick), que está al lado del campus universitario. Les cuesta 900 dólares. Gestionaban el negocio entre los dos hermanos, a turnos. Y creían que tenían una gran idea entre manos para triunfar: repartir las pizzas a domicilio gratis. Hoy cualquier negocio ofrece llevar su comida a la puerta de tu casa, pero a principios de los 60 esto era todo un descubrimiento. El problema es que no tenían el sistema pulido del todo, y el negocio no acababa de arrancar. James, que aún mantenía su trabajo de cartero, se desanima y decide venderle su mitad del negocio a su hermano. Como no tiene suficiente dinero, Tom le ofrece a cambio el Volkswagen Beetle de segunda mano que utilizaban para los repartos a domicilio. Y quedan en paz. Tom se queda el 100% de la pizzería y James un coche de segunda mano.Ya al frente del negocio en solitario, Tom empieza a tomar decisiones importantes para el negocio. Insiste en los envíos a domicilio, elimina el servicio de atención en las mesas, y suprime todos los platos del menú que no estuvieran relacionados con las pizzas. Se centra al 100% en la elaboración y reparto de las pizzas.Ahí ya el negocio empieza a funcionar, y Tom adquiere otras dos pizzerías más en los alrededores del campus universitario. En ese momento, el dueño original de DomiNick's le pide que deje de usar ese nombre, así que Tom, a partir de un comentario de un repartidor, decide llamar a sus pizzerías Domino's. Y crea un logo que es una ficha de dominó con tres puntos, que representan a los tres locales que en aquel momento tiene la compañía.El negocio empieza a hacerse popular, las ventas son excelentes, así que Tom decide franquiciar sus pizzerías para seguir creciendo. Entre 1965 y 1968 inauguran 8 locales franquiciados, siempre mirando que estuvieran cerca de centros universitarios, una tendencia que ha tratado de mantener hasta nuestros días. En 1970, diez años después de fundar la compañía, ya cuentan con más de 200 establecimientos. En su apuesta constante por la innovación, desarrollan un sistema para hacer las cajas de pizza más rápido y más resistentes, con carton más gordo, que facilita que las pizzas se mantengan calientes más tiempo, no se estropéen con el envío, y además permite apilarlas, permitiendo más repartos en cada viaje. Era el nacimiento del reparto de pizza moderno.Apasionado del marketing, en 1973 lanzan una campaña rompedora: si no te entregan la pizza en media hora, te sale gratis. Fue un éxito publicitario para la marca. Tanto, que se acabó convirtiendo en eslogan de la compañía. La medida se prolongó hasta los 90, cuando fue retirada debido a las múltiples quejas sobre la conducción temeraria de los repartidores para poder cumplir el objetivo.Con sus sitema de entrega optimizado, y con la fama que había ido ganando, las tiendas empiezan a expandirse por todo Estados Unidos. Se reparte el podio del sector con Pizza Hut y Little Caesars Pizza. En 1983 la compañía, con más de 1.000 establecimientos, da el salto al exterior, y abre sus primeras franquicias en el extranjero, en concreto, en Canadá y en Australia. Sería la primera de muchas. En los siguientes años abren locales en Japón, Haiti, República Dominicana, India, Colombia, México... eran imparables.Por aquella época Tom Monaghan ya era inmensamente rico. Tenía barcos, una colección de coches clásicos, incluyendo un Bugatti Royal por el que pagó 8 millones de dólares, un avión, obras de arte... y hasta se compró el equipo de baseball de Detroit, los Tigers, que un año después ganaron las series mundiales. Apasionado de la arquitectura, recordemos que en un principio todo nace para financiar el estudio de esa carrera, es un gran seguidor de Frank Lloyd Wright, construye la sede de Domino's a imagen y semejanza de su obra. También Tom inicia la construcción de una mansión siguiendo el mismo estilo.Pero a finales de la década de los 80 se produce el despertar religioso de Tom Monaghan. Se replantea su estilo de vida, la acumulación de riqueza, el ego... "Me di cuenta de que si el mayor de los pecados es el orgullo, yo era el más pecador del mundo", contó. Paralizó la construcción de su mansión, que hoy sigue a medio construir, vendió el equipo de baseball, precisamente a su rival, el dueño de Little Caesar Pizza, se deshizo de sus barcos, su avión, su coche...Mientras la compañía seguía creciendo a un ritmo increíble, hasta alcanzar los 1.000 establecimientos en el mundo en 1995, Tom seguía planteándose su estilo de vida. Así, en 1998, decide vender la compañía a un fondo de inversión por 1.000 millones de dólares.Desde entonces, dedicó su vida a promover causas católicas, haciendo especial hincapié en los movimientos provida, a los que ha donado millones y millones de dólares. También promueve la asistencia diaria a misa, la confesión y el rezo del rosario. Ha fundado colegios católicos por todo Estados Unidos, y también dos universidades. Hasta cuenta con un fondo de inversión centrado inversiones católicas y labores humanitarias. A sus 84 años, ha donado más de 500 millones a organizaciones católicas, y sigue comprometido a gastar toda su fortuna en estos movimientos.Ya sin Tom, Domino's no dejó de crecer. En 2004 empezó a cotizar en bolsa. Hoy en día cuenta con más de 6.000 pizzerías en Estados Unidos y unas 15.000 en todo el mundo. Da trabajo a casi 300.000 personas. Y es una de las cadenas de franquicias más grandes y más rentables que existen. ¿Y qué fue de James? Después de vender su parte de Domino's a cambio de un Volkswagen Escarabajo, siguió trabajando como cartero durante unos años. En los 70 empezó a trabajar como guardia de seguridad, y después como electricista en un distrito escolar, hasta su jubilación. Falleció en 2020.

La franquicia Little Caesar's es una pizzería de autoservicio que vende pizza, alitas de pollo, “pan de locos” y otros productos relacionados con la alimentación. El franquiciador ofrece tanto unidades de franquicia individuales como un “acuerdo de reserva de territorio”, que es cuando un solo inversor puede reservar una zona entera de terreno para desarrollar múltiples franquicias de restaurantes Little Caesar's. A finales de 2020, había un total de 4.211 puntos de venta, con 3.629 unidades propiedad de la franquicia y las 582 restantes propiedad de la empresa. Puedes seguirnos en: https://twitter.com/FranquiciaAmer https://www.youtube.com/channel/UCY6IFpdAMOJIvlHhL3sUskg --- Send in a voice message: https://podcasters.spotify.com/pod/show/visa-franchise/message

Strange Occurrences in a little Caesar's pizza

This episode is also available as a blog post: https://gambleaddicts.com/little-caesars-pizza-empire-acquiring-half-of-ocean-casino-resort-in-atlantic-city/

Today's episode features a full crew as they welcome each other back from the weekend. Ty opens up the show and movie talk with the television series Friday Night Lights season 1, and what he's expecting coming up. The boys then jump right into the Pod FOD which is a folder compiled from all things around the internet. Today's FOD includes the boys favorite childhood D.A.R.E. program stories, a new tasty treat coming out of Little Caesars Pizza, Robot Ninjas, and much more. Make sure to subscribe to youtube.come/thepodpmi to watch full episodes and don't forget to send your submissions for the Pod FOD to @ThePodPMI on twitter and instagram. We appreciate you rocking with us and we'll see you Wednesday, Cheers.

On this episode, Ben and Burke look at the Japanese versions of some of their favorite foods from back home. An interesting one that often comes up amongst foreigners in Japan is Japanese pizza, but they also discuss Japanese curry versus Indian curry, Chinese food in Japan, various cheeses are that aren't quite cheese, American breakfasts in Japan, and much more. Granted, a lot of these foods aren't even native to their home countries of the US and England, so are the Japanese versions of these  foods better? Listen to find out now, and be sure to check out the background information for this discussion on Tofugu.com!Voices in Japan sponsors:Bearfoot BarA variety of Japanese made craft bottled beers. A range of whiskeys and basic cocktails also available. Burgers and pub style snacks. Friendly English and Japanese speaking staff. Located in downtown Sapporo, walking distance from the subway station. https://www.facebook.com/bearfootbarThe Red HouseLocated in the heart of Rusutsu Ski Resort, just cross the main road and it's behind the Seicomart Convenience store. The restaurant features a mix of Japanese, Asian fusion, and western Style dishes, including shabu-shabu with wagyu beef and Hokkaido wagyu beef steak. Open winter and summer, 12-3pm for lunch, 5-9pm for dinner, with prices ranging from under Yen 1000 to about Yen 5000. https://theredhouse.jp/Rusutsu LodgesOpen all year round. Located 5 minutes walk to the main Rusutsu Ski Resort Gondola. There are Japanese, Western, and apartment style rooms with breakfast packages available. There's a Japanese sento (public bath), two convenience stores less than a minute walk, ski room and tune up tables, free pick up available from the bus stop, plenty of free parking space, and summer BBQ packages available. Check out the website for more information and availability. http://rusutsulodges.comHokkaido GuideEstablished over 10 years ago, written by locals for locals and international tourists. There's information regarding all things Hokkaido such as sightseeing, nightlife, events, services, food and restaurants, entertainment, outdoor activities, and more. Currently offered in English and Thai, advertising space available. https://hokkaidoguide.comUse our Buzzsprout affiliate link to start your podcast today!Website: https://www.voicesinjapan.com/Follow us and check out our other content:https://twitter.com/voicesinjapanhttps://www.facebook.com/voicesinjapan/https://www.instagram.com/voicesinjapan/Get in touch:voicesinjapan@gmail.comSupport the show (https://www.buymeacoffee.com/voicesinjapan)

On the this very special edition of Always Room For Moore, Ryan is absent this episode, do to some adulting. So this will be our very first guest episode! Jessica Trina's best friend from childhood, one she has mentioned numerous times before. Well she is real, and prompts the question, how do we know we are real? We smoke weed about that, and although Jess doesn't smoke weed, she was sipping on a Caesar. Which led to Spinny telling us about a Weezer meme involving Little Caesars pizza restaurant. That led us through a Pot Hole, and we find out that Little Caesars Pizza isn't just a Canadian restaurant, and wasn't started in Canada like Chris believed. After that deviation though, we learn a little more about Jess. Like she was part of the Burlington Teen Tour Band, a military style marching band where she was part of the coloured guard. With whom she had traveled all over Canada, United States and as far as Japan. We then reminisce about comic cons and other places we have all visited and cant wait to again. While on the topic of memories, we discuss how we remember somethings vividly and not others. Spinny has a theory about our brains being similar to computer hard drives. Which may have just broken our brains just a little bit, so we smoke weed about it. Spinny's theory reminds Chris about a Stephen King book Dream Catcher, all of that and so much Moore on this weeks episode.Also on Explain The Strain, we try out some sweet Strawberry Ice (18%THC) Sativa dominate. A cross between an unknown sativa and blueberry. Has a nice sweet Berry taste with the smallest hint of minty undertones. The perfect strain for wake and bakes, or midday afternoon tokes that wont put you down for a nap. So come along for the high, because there's Always Room For Moore.Explain the Strain resource:https://www.allbud.com/marijuana-strains/hybrid/strawberry-iceThe Burlington Teen Tour band website:https://www.teentourband.org/about

We completely skip over our first topic of UFO's and opt to talk about high school pizza runs, not sponsored by Little Caesars. The sweatiest recess games, TI's slanted caps, flashlights through your sack, and optimal warzone perk loadouts for killing a lizard. Love the content!? Become a patron: https://www.patreon.com/huddletalktv REFER A FRIEND TO BE ENTERED INTO WEEKLY GIVEAWAYS : https://huddletalktv.com/subscribe/ ----------------------------- Youtube: https://www.youtube.com/c/HuddleTalkTV/videos Tiktok: https://www.tiktok.com/@huddletalktv? Twitter: https://twitter.com/HuddleTalkTv Instagram: https://www.instagram.com/huddletalktv/

Buenos días, nos desayunamos las noticias al lunes 19 de abril de 2021 y te las resumimos en pocos minutos. Las noticias de hoy incluyen: °  La primera encuesta da amplia ventaja a Castillo°  Las propuestas de cara al turismo°  Lima y El Callao vuelven hoy a Alerta Extrema°  Los planes de la Cadena Hilton en el Perú°  Holding Civitano y su nueva estrategia para delivery°  Little Caesars Pizza continúa su expansión°  Gobierno lanza nuevo programa enfocado a microfinancieras Este es un Podcast de Peru Top Publications, si quieres estar informado de la coyuntura de las empresas y acceder a información sobre ellas visítanos en www.ptp.pe  #COMIDOyRESUMIDO #perutop #noticiasperu

This week we are excited to hit double digits and launch Episode #10! To celebrate this Garrett and Yury talk about Farting on people in church, a high speed chase because of the theft of Little Caesars Pizza and our Dummy of the week. Who is the dummy of the week?  Listen to the end to find out! Follow us on all social media @ThisWeekIsDumb and check out our new website https://dumbweek.com. You can also call us on the FAN DUMB line at 888-FAN-DUMB and we just might use your voicemail on our next episode! Email us: garrett@dumbweek.com or yury@dumbweek.com Support this podcast

Quick announcement: December 1-3, Hospitality Technology in conjunction with HTNG is presenting Hotel Next, a simulated hotel experience built for the “new normal” complete with operational areas like a lobby, guest room, back office, plus an exhibit hall, auditorium and more.  HOTEL NEXT will feature smart sessions with the most well-respected technology titans in the industry. The will cover today’s hottest industry topics including touchless experiences and transactions, safety and cleanliness, data analytics and so much more!  To register, go to http://ht-next.com/ (ht-next.com).  #HTNEXT With ToGo Technologies on last week, we talked about one of the partners they integrate with, https://www.apexsupplychain.com/ (Apex Supply Chain Technologies).  If you have ever been to a Little Caesars Pizza and have seen or interacted with their heated food lockers, you have experienced Apex products. Today, I am excited to have Mike Wills, Chief Executive Officer, Apex Supply Chain Technologies, the world’s leading provider of self-serve automation solutions for a wide range of applications in the foodservice, retail and b-to-b markets. Wills joined Apex in 2016 following a career of more than three decades in the Enterprise Mobility industry, where he held leadership and officer positions with organizations including Motorola, Zebra, Intermec, Avery Dennison and Honeywell. This is a two part series and we will explore, together, everything you need to know about the food locker industry.  We will discuss their core business and how this trending technology will change not only your restaurant business off-premise strategy but also discover how hotels can benefit from their products as well. Mike Wills, Chief Executive Officer, Apex Supply Chain TechnologiesMike Wills is CEO of https://www.apexsupplychain.com/ (Apex Supply Chain Technologies), the world’s leading provider of self-serve automation solutions for a wide range of applications in the foodservice, retail and b-to-b markets. Wills joined Apex in 2016 following a career of more than three decades in the Enterprise Mobility industry, where he held leadership and officer positions with organizations including Motorola, Zebra, Intermec, Avery Dennison and Honeywell.  Wills is an active board participant, serving on industry standards boards and associations along with higher education boards. He is also an independent Board of Directors member for EdgeIQ Incorporated, an edge analytics IoT company based in Denver, Colorado. Wills earned a BS/BA from Taylor University and an MBA from Central Michigan University. He holds Intellectual property filings in the field of RFID in both the USPTO and ETC (US patent #7,245,227). Contest Alert: https://www.dtiq.com/ (DTiQ’s) Massive Giveaway!Our biggest promotion yet!  https://www.dtiq.com/ (DTiQ) is giving away one year of auditing services, analytics and video reporting FREE! Included is an NVR and POE that turn your surveillance footage and transaction data into immediate insights to stop theft, enhance your customer experience and prevent loss! One lucky winner will walk away with this and the name will be announced on our Thanksgiving Day bonus episode. You can earn entries every single day. What are you waiting for? Start getting your entires in now!  https://skipkimpel.com/contest/ (CLICK HERE) Included in this prize package:1 free year of DTiQ Video Reporting, Analytics & SmartAudits™ 1- DTiQ 10TB NVR 1- 16-CH POE or Analog Encoder 1- Uninterruptable Power Supply Installation of all of the above to existing IP or HD Analog cameras and configuration of system. Video & Cloud Services Data Services Video Analytics 2 SmartAUDITS per month Hardware & Install Total Value: $2,100 Video Reporting & Analytics Total Value: $1,800 $3,900 total value!...

New Music From ARCKATRON At http://arckatron.com Go 'head and stop in for a chat on Netflix's Project Power: Official Trailer Reaction & Review. Let's start geeking out to Action Jamie, Little Caesars + Disney Plus For A Sec! Netflix Drops Project Power Trailer, Little Caesar's = Wack + Disney Plus Disco | NERDSoul Covering:#NERDSoul #ProjectPower Also:Netflix, Netflix Project Power, Project Power Trailer, Project Power Trailer Reaction, Project Power Trailer Review, Project Power Official Trailer Review, Project Power Official Trailer Reaction, Little Caesars, Little Caesars Pizza, Disney Plus, Disney+, ThatNERDSoul, StreetGeek, NERDSoul, OneYoungsta KURO Brand | Streetwearhttp://KUROBrand.com NERDSoulLe Ill Kid @OneYoungstaNERDSoul Online - http://ThatNERDSoul.comPodcast - http://NERDSoul.Podbean.comMerch - http://Shop.ThatNERDSoul.comContact - Hello@ThatNERDSoul.com Become a NERDSoul Patron!Patreon - https://patreon.com/ThatNERDSoul NERDSoul on Social MediaOn Facebook - http://facebook.com/ThatNERDSoulOn Twitter - http://twitter.com/ThatNERDSoulOn Instagram - http://instagram.com/ThatNERDSoul ABOUT NERDSoul:NERDSoul, by Le Ill Kid @OneYoungsta, is that intangible fresh--that 70 soul mixed with comics, some sci-fi fantasy, movie geekery, topped off with the Golden Era of Hip Hop. I've dSwimmingloped NERDSoul over the years as a StreetGEEK, unknowingly by loving Wu-Tang, Star Wars, Stevie Wonder and playing D&D after school. NERDSoul comes from that StreetGEEK that can chop it up with the best, while being up on game around the blPOISONk and Pop Culture. NERDSoul is created by Executive Producer Michael Young IIA/V Production by: A Full Tang Design http://afulltang.design Rest in Power Ali ThiSwimmingz & Kleph Dollaz. Much Love My Brothas.

Meet Johnny Baklini, an immigrant from Lebanon who came to the United States in 2006, learned English, earned a college degree, and worked up the corporate ladder to become the Chief Operations Officer of the local Little Caesars Pizza franchise.

(0:00) Show Open: Corona Virus Fatigue  Between the nationwide protests taking over the news cycle, general coronavirus fatigue, and more and more businesses reopening, we thought we'd just give everyone a quick reminder:  The pandemic is still happening. There are more than 1.8 million confirmed cases of COVID-19 in the U.S. and more than 106,000 deaths.  And there are still plenty of areas where the number of cases is rising.  So keep wearing your mask, watching your distance, and staying safe. A new study out of Canada has found the strongest evidence yet that keeping six feet of social distance and wearing a face mask in public really DO control the spread of coronavirus. If you stay even three feet from people, your chance of getting infected is 3% . . . if you're closer than that, it's 13%.  (10:45) Entertainment News   Lea Michele apologises over claims she 'threatened to s**t in Glee co-star's wig' Lea Michele is DROPPED by brand HelloFresh after former Glee castmate Samantha Ware accused her of threatening to drop Hella Fresh shits in her wig Emily Ratakjowski, Kristen Stewart, Ben Affleck and Ana De Armas lead the celebrities marching in Black Lives Matter protests over the killing of George Floyd   (Audio) Sharon Stone tells us how to make a panic room    Sheriff says the will of “that Bitch Carole Baskins” dead husband was actually forged.  NO! DUH!  (25:20) A Whore For Your Core Have YOU experienced a 'coregasm?' Women reveal they climax just from doing ab exercises - and some insist it's 'BETTER than sex with a man' (32:15) "Good News" Stories from the George Floyd Protests The Tennessee National Guard was set up in front of the state capitol on Monday in full riot gear.  But the protesters were peaceful and started calling for them to lay their riot shields down . . . and they did it.  Police in cities all across the country have beentaking a knee to show support for peaceful protesters.  Drone footage of 50 cops in North Carolina doing it has been trending online. A former firefighter who opened a sports bar in Minneapolis lost everything to looters.  But after his emotional interview went viral, people started donating on GoFundMe.  And he now has over a MILLION DOLLARS to help him rebuild. People all across the country have been coming out to help their local business owners clean up after their neighborhoods were trashed by looters. A group of protesters in Louisville formed a human chain to protect a cop who got separated from his unit.  And a group in Brooklyn blocked the doors of a CVS to stop people from looting it.  (Warning:  The CVS video includes profanity.) A group of Mennonites in Minneapolis joined the protests the other day, with signs that said "Standing Against Systems of Oppression" and "Justice for George Floyd." Thousands of people in cities all over the world have joined the peaceful protests and have been marching through the streets.  Including cities in Mexico, Canada, the U.K., Australia, Germany, France, Italy, Denmark, New Zealand, Brazil, and even Syria. (43:50) Dumbass of the Day   A woman in North Carolina stole a sheriff's vehicle, crashed it into a lake . . . and the officer who chased her also wound up crashing their car into the lake. 3 burglars use SUV to smash into Little Caesars Pizza location in Detroit A Guy Is Facing Charges for Hitting a Highway Worker with a "Large Pickle" Journalist Gets Fired For Pretending To Board Up Vandalized Business For Instagram Photo (54:20) The Most Popular Hobbies for Kids Today Are All Indoor Activities Staying inside all day might be harder on you than it is on your kids.  A recent study asked 1,000 children aged 7 to 12 to name their favorite hobbies.  And the Top 10 are all things that are done indoors . . . Watching TV. Watching YouTube videos. Reading books. Video games. Watching other streaming services. Playing with toys. Playing mobile games. Cooking. Building forts. Puzzles or board games.  (SWNS)       Support the show: https://podcave.app/subscribe/the-world-famous-frank-show-4eehjczc See omnystudio.com/listener for privacy information.

Are you ready for the new normal? You know 9-5. But what about 5-9? Listen and be ready! #70secondCEO, every week day at 7am. Read full transcript: Hi everyone, Carl Gould here with your #70secondCEO just a little over one minute investment every day for a lifetime of result. For any of you that provide a service where your team comes within six feet of the client, we need to come up with a contact free experience or at least a major part being contact free. Okay, I can pull into a Dunkin Donuts I can pull around. Why would I be going to Dunkin Donuts? Because they have the beyond sausage sandwich. That's why I would be going to Dunkin Donuts. Anyway, I pull in, I talk to a robot and I say I want a sausage sandwich, no cheese and no egg and they'll say just the bread. I'll say just the bread and I'll show up, I'll hand them my payment method which they're going to figure that out pretty soon. You'll be swiping your card like a car wash there pretty soon. Then they're going to do like Caesars, I think it's Little Caesars Pizza that has the window. They put it in one side and you open it up from the other side and you get it. Can I get a contact free experience? All right, how we work in “The New Normal” there needs to be a contact free experience, you know business, sorry building departments that towns are allowing you to submit photos for inspections? Okay. Contact free if you refinance your house. They're doing drive by appraisals contact free. If you're a service organization you provide a service in any way shape or form offer them off peak hours. You're going to need to, well, if you want it because here's what's coming guys. You're all going to build your office policies right? Part of that office policy is who you're going to allow it in that's not a regular employee and that's contractors and vendors. Delivery people and here's your policy. They're not allowed in. So if you need to have a cleaning service through, a renovation or somebody come work on the computers, you're going to want them climbing all over your your cubicles when your people are there? Not a chance. So there's 9 to 5 and there's 5 to 9. So make sure that you have both of those. Okay, Like and follow this podcast so you can learn more. My name is Carl Gould and this has been your #70secondCEO.

On this episode, Eric Hultgren talks with Ed Gleich, Chief Innovation Officer at Little Caesars Pizza about their "Pie it Forward" initiative to give away 1 million pizzas to frontline healthcare workers, how to think about innovation in your own business and if it is pizza night - what does Ed have on his pizza? 

It's our final episode of the year, the last one in our Greatest Hits series, and the perfect motivation for your business New Years Resolutions: how to stick with it for the long haul. (This episode originally aired in March 2019). It only took 15+ combined years for Matt and Andrew to "make it" as "entrepreneurs." And you can, too! Listen in on Matt and Andrew's beer-fueled trip down memory lane recapping the slumps, the wins and the eff-it-all moments on the loooooooong road to "success." Enjoy! P.S. This episode may or may not be brought to you by Little Caesars Pizza.

Check out the first Made in Mandan podcast episode with guest Randy Rhone, owner/partner in Little Caesars Pizza, Dickeys Barbecue Pit, Big O Tires, Memorial Shopping Center and more! Randy talks about his adventures in business ownership, including the value of franchises. #madeinmandanpodcast #MyMandan

It only took 15+ combined years for Matt and Andrew to "make it" as "entrepreneurs." And you can, too! Listen in on Matt and Andrew's beer-fueled trip down memory lane recapping the slumps, the wins and the eff-it-all moments on the loooooooong road to "success." Enjoy! P.S. Andrew casually recommends checking out WP Engine: www.Moneylab.co/wpengine P.P.S. This episode may or may not be brought to you by Little Caesars Pizza.

A local Utahn just became the first woman president of Four Foods Group, a conglomerate of restaurants.  Shauna Smith explains how she learned the business from the ground up and also requires executives in her business to also roll up their sleeves. But, it wasn't a walk in the park.  Shauna describes setbacks on the path to owning Kneader's Bakery, Little Caesars Pizza, R&R, Swig & Sweets, and Mo Better brands restaurants all under the Pleasant Grove, Utah based Four Foods Group umbrella. You can follow this show on Twitter @MoneyMakingSens  and on Facebook.  And to see what Heather does when she's not talking money, go to her personal Twitter page. Be sure to email Heather your questions and request topics you'd like her to cover here.

Sometimes you have to fall to rise again. Aaron Butts is a multi award winning and nominated chef who has been one of few to be invited to cook at the James Beard House in NYC. A man who started in the kitchen of Little Caesars Pizza at age 17 eventually became nationally recognized for his culinary genius at a local farm-to-fork restaurant. After many awards and with much confidence, he opened 'The Golden', only to have it close a year later. After a short hiatus, he is back on the scene as Executive Chef for local farm-to-fork restaurant, "The Copper Spoon".

We start out with Keane and LeMaire getting Little Caesars Pizza. Then we talk about the worst things women have said to us. If Ken Jeong was a pokemon. LeMaire with his late movie questions. We talk about Peedi-Crack… again. We talk about AIDS. We add a new one beef. We finally talk about Empire. LeMaire talks about his experience with Autistic kids. Brandon talks about his dream about getting jumped. Its a crazy wild episode.

Wes has beef with bacon, Nick explains how SPAM is similar to Little Caesars Pizza and the guys sample vegan bologna as they discuss Father's Day restaurant specials, corn dogs, food trucks and trailer parks.

YOU get FREE Little Caesars pizza next month!

We discuss music, Church, family, social issues and Little Caesars Pizza. Was cut off at a certain point and I apologize. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/remix5280/support

Another week and another night of Little Caesars Pizza and Mt. Dew.  Come join us, please: http://youtu.be/GS7giNOM5w4

Para la realización de este podcast fueron necesarias dos pizzas Deep! Deep! Dish de Little Caesars Pizza. Fueron de pepperoni porque no hubo de piña para Sir Draven. También se utilizaron tres litros de Coca-Cola (el tamaño ideal para nuestro chofer de microbús interno) y medio litro de Sidral Mundet. En conjunto, creemos haber engordado …

Para la realización de este podcast fueron necesarias dos pizzas Deep! Deep! Dish de Little Caesars Pizza. Fueron de pepperoni porque no hubo de piña para Sir Draven. También se utilizaron tres litros de Coca-Cola (el tamaño ideal para nuestro chofer de microbús interno) y medio litro de Sidral Mundet. En conjunto, creemos haber engordado 27 kilos. Todos menos Draven. Ese no engorda porque ya está muerto y no se ha dado cuenta. Coopera para que balanceemos nuestra dieta: http://patreon.com/batrashbatrushka.

Para la realización de este podcast fueron necesarias dos pizzas Deep! Deep! Dish de Little Caesars Pizza. Fueron de pepperoni porque no hubo de piña para Sir Draven. También se utilizaron tres litros de Coca-Cola (el tamaño ideal para nuestro chofer de microbús interno) y medio litro de Sidral Mundet. En conjunto, creemos haber engordado 27 kilos. Todos menos Draven. Ese no engorda porque ya está muerto y no se ha dado cuenta. Coopera para que balanceemos nuestra dieta: http://patreon.com/batrashbatrushka.

Joe has been grinding it out since he started at Little Caesars Pizza at 19 years old to building an empire only people dream of.  Fast Forward twenty years you will be inspired to push yourself to buy units(portfolios) out of state.  Joe’s work ethic and passion motivated me to think bigger!  Just listening to this episode you will grow your capacity.  I am honored to call Joe my BFF!  Be inspired so share something, anything! Go to this link ask.savvylandlord.me or go to www.savvyradioshow.com and leave a voice mail!

Comedian Travis Grand joins us this week to discuss the worst thing he did in high school. It all started when Travis forgot his lunch at home. It was Little Caesars Pizza day. Desperate and without any cash, his friend mentions you can get a free lunch if you go through another line. Find out what happens when Travis goes too far on this edition of One Crazy Story with Nate Armbruster.

With thirty seconds and millions of dollars to spare, Rick and Ben flood the airwaves with another episode on commercials. From the hypersexualized ads of the 90s to the blatant marketing of diabetes to children, our hosts talk about advertising centered around food. Plus, Rick finally finds some common ground with Ben’s wife, and Ben confesses his hatred of cute kids.   File Under: Commercials, The California Raisin Advisory Board, Jif Peanut Butter, Mott’s Applesauce, Welch’s Grape Juice, Milk, Sega Saturn, GoDaddy, Slim Jim, Frosted Flakes, Trix, Lucky Charms, Cheerios, Apple Jacks, Cookie Crisp, Oreo O’s, Rice Krispies, Cocoa Krispies, Captain Crunch, Froot Loops, Fruity Pebbles, Cocoa Pebbles, Kool-Aid, Hot Pockets, Little Caesars Pizza, Domino's Pizza, Vlasic Pickles, Dunkin Donuts, Wendy’s, Chia Pet, The Clapper   Find us on the web: Rick on Twitter: https://twitter.com/WrathRainbows Ben on Twitter: https://twitter.com/theragu40 ThePastCast website: http://www.thepastcast.com