Podcast appearances and mentions of madison square park

Before you listen! Helpful Acronyms to deal with the jargon: - PQC = Post Quantum Cryptography, area within quantum computing & cryptography where researchers are developing quantum-safe protocols resilient against quantum cryptography attacks. - LDPC Codes = Low Density Parity Check, a type of error correction method - Block Encoding = a technique used in quantum computing (see youtube link below!)In this episode: Quantum Simulation program, Cryptography, & passionate community!A conversation with the brilliant Krystal Maughan, PhD researcher at the University of Vermont doing innovative work on her research area of Post-Quantum Cryptography while we were attending the 3-day QSim RQS Summer School 2025! We talk on a range of topics observed in the quantum industry & research field and she provides a mathematician's perspective at Madison Square Park on a beautiful summer day right before her flight. Enjoy this refreshing & insightful discussion! Referenced Links from the talk: - Her recent paper on "Cycles & cuts in supersingular I-isogeny graphs": https://arxiv.org/pdf/2502.00638- Her Website: ⁠https://kammitama5.github.io/about/ ⁠- Krystal Maughan's Research Work: https://scholar.google.com/citations?user=dhxYKqAAAAAJ&hl=en- Bit Player documentary trailer: https://vimeo.com/323615460- Nathan Weibe, University of Toronto Youtube Lectures: https://www.youtube.com/watch?v=UpZLyXsdJnA- QSim 2025 Speakers: https://qsimconference.org/summer-school/

In today's episode of Lo On The Go, Lo Bosworth takes a misty walk through Madison Square Park with the multi-talented Cyrus Veyssi. From TikTok stardom to using humor as a tool for empowerment, Cyrus shares their journey of owning their narrative, challenging the gender binary, and why laughter — especially about yourself — is one of the most powerful forms of healing.Lo and Cyrus head to Alo studios for pilates, while they explore mental health, body acceptance, and rebuilding strength after setbacks. Cyrus opens up about balancing wellness with compassion, the importance of doing things at your own pace, and why embracing imperfection can actually unlock deeper confidence. Key Takeaways:1. Confidence is a practice, not a personality trait — it's a muscle you have to work on daily.2. Wellness isn't linear — healing and strength-building take time and self-compassion.3. Humor can be a powerful way to process trauma — but laughing at yourself is different than laughing at others.4. Social media can democratize storytelling — anyone can own their narrative, no permission needed.5. Health isn't always visible — true health and healing happen internally and can't always be ""seen"" externally. Chapters:00:00 – Meet Cyrus: Comedian, Creator, Change-maker02:01 – The Power of Walking and Movement for Mental Health04:21 – TikTok Fame, Organized Chaos, and Doing it for the Girls, Gays, and Theys08:01 – How Humor Helped Cyrus Find Empowerment12:01 – Pilates, Mental Fortitude, and Healing After Surgery17:01 – Building Confidence Like a Muscle22:31 – The Myth of Visual Health and Compassion for All Bodies28:01 – Funniest Things Learned on TikTok + Gen Z vs Millennials34:01 – Myth or Truth: Trauma, Pronouns, and Owning Your Identity42:01 – Final Reflections: Movement, Mindset, and Moving Forward

Making mokuhanga takes dedication. It demands energy, a sense of empowerment, and joy in the process. It's that passion that pushes you forward, to evolve and mature within the art form. On this episode of The Unfinished Print: A Mokuhanga Podcast, I speak with printmaker Andrea Starkey. Andrea is deeply passionate about mokuhanga—the way it feels, the process of creating, and how each print takes her on a personal and creative journey. We discuss how she expresses herself through mokuhanga, her themes, and her love of nature. We also explore the world of selling prints, and how to navigate being an artist in the age of AI. And as always, we dive into Andrea's tools, her paper, and how she uses them to create her beautiful work. Please follow The Unfinished Print and my own mokuhanga work on Instagram @andrezadoroznyprints or email me theunfinishedprint@gmail.com Notes: may contain a hyperlink. Simply click on the highlighted word or phrase. Artists works follow after the note if available. Pieces are mokuhanga unless otherwise noted. Dimensions are given if known. Print publishers are given if known. Andrea Starkey - website, Instagram, Etsy  Tree No. 43. -  4" x 11"  renderer - is a system, program, or process that takes data and converts it into a visual or usable format, usually for display on a screen or output in some other way. What it renders and how depends on the content. reduction printmaking - is a process in printmaking where the printmaker cuts away on a piece of wood, or linoleum. After every carving, the printmaker makes an impression with pigments, beginning with lighter colours, gradually using darker colours. William H. Mays has a fine description of reduction on his website, here.  Mike Lyon  -  is an American artist. His medium has varied throughout his career such as "square tiles," or "pixels," through to making mokuhanga, monoprinting, and machine-assisted etching, drawing and mezzotint. Mike Lyon also has a large woodblock print collection which he has curated for the public, here. More information about his work can be found, here. Mike's interview with The Unfinished Print can be found, here.  Clover - 12" x 12" (2017) Dick Blick Art Supplies - is an art supply store with various brick and mortar stores throughout the United States, as well as online. Founded in 1911 by Dick Blick in Galesburg, Illinois, BLICK, as it's more commonly known, sells various types of art supplies, much like Jerry's Artarama. More info, here. Sekishu washi - is a traditional Japanese paper from the Iwami region in Shimane Prefecture, with a history spanning around 1300 years and references dating back to the Heian period. Made primarily from mitsumata and gampi plant fibers, it is known for its strength, flexibility, smooth texture, and resistance to damage, making it ideal for printing, calligraphy, and fine stationery. The paper is still crafted using traditional methods such as nagashizuki and tamezuki, which involve screens made of bamboo or Japanese nutmeg and the use of aibika as a natural binder. These time-honored techniques and materials have contributed to the recognition and preservation of Sekishu washi as a significant cultural craft. More information regarding Sekishu washi can be found at Kokei Japan, here.  Akua - are water-based pigments used in intaglio, mokuhanga, and monotype.  stair treads - are the horizontal parts of a staircase that you step on as you go up or down. They are the flat surfaces where your feet land. They can also be used in different art forms such as sculpture, prints, and architectural artistic practices.  kitakata - is a high-quality Japanese washi paper traditionally made in Fukushima Prefecture, using Philippine gampi fibers and sulphite pulp. The gampi provides a natural sheen, smooth texture, and resistance to moisture and insects, while the sulphite pulp adds strength and consistency. Known for its warm tone and moderate absorbency, Kitakata is ideal for bookbinding, mokuhanga, and other types of printmaking. Its surface holds fine details well, making it a favorite among artists for both traditional and contemporary work. sepia - is a reddish brown colour. Can be found in various pigments.  Baren Forum - is one of the oldest continuous online communities dedicated to mokuhanga. It serves artists, scholars, and enthusiasts who engage with the medium through both practical and academic approaches. The forum is especially known for its print exchanges, where practitioners share their work based on a shared theme, size, or topic. More information about the Baren Forum and its activities can be found, here.  Woodblock Dreams - was a mokuhanga block started in 2005 by Annie Bissett, a mokuhanga printmaker based in the United States. Annie's new blog can be found, here. Annie's interview with The Unfinished Print can be found, here.  Saitō Kiyoshi (1907-1997) - was a Japanese woodblock printmaker and artist who worked in the sōsaku hanga style of mokuhanga. HIs fame outside of Japan was fairly comprehensive with his peak fame being in the 1950's and 1960's. For a comprehensive book on his life and times, Saitō Kiyoshi: Graphic Awakening published by The John & Mable Ringling Museum is an excellent source. Can be found, here. Lecture by Dr. Paget about Saitō can be found, here. My interview with Professor Paget can be found, here.  Village of Miho - 16.81" × 11.69" (1960) Yoshida Hiroshi (1876-1950) - a watercolorist, oil painter, and woodblock printmaker. Is associated with the resurgence of the woodblock print in Japan, and in the West. It was his early relationship with Watanabe Shōzaburō, having his first seven prints printed by the Shōzaburō atelier. This experience made Hiroshi believe that he could hire his own carvers and printers and produce woodblock prints, which he did in 1925.  Seta Bridge - 10.83" × 15.59" (1933) Tsukioka Yoshitoshi (1839–1892) was a renowned Japanese woodblock printmaker and one of the last great masters of the ukiyo-e tradition. He is best known for his dramatic and emotionally intense imagery, particularly in series like One Hundred Aspects of the Moon and Thirty-Six Ghosts. Working during a time of cultural upheaval in the Meiji period, Yoshitoshi blended traditional techniques with modern themes, Yoshitoshi is famous as a print designer for his expressive linework, rich colour, and innovations in print design during this period of Japanese history. Unknown reprint - Date unknown Echizen - is a region in Fukui Prefecture, Japan, known for its long history of papermaking. The area is home to many paper artisans. One notable figure is Iwano Ichibei. He is a Living National Treasure in papermaking and the ninth generation of his family still making paper today. More information can be found here.in English, and here in Japanese.  monotype print - is a unique print created from an image painted or drawn on a smooth surface, such as glass or metal, and then transferred to paper. Unlike most printmaking methods, where multiple copies of the same image can be produced, a monotype typically has a single, one-of-a-kind image. It's called a "mono" type because it is not part of an edition like traditional prints (e.g., lithographs, etchings), where you can make multiple copies.  Okawara washi - is a traditional Japanese paper made in Japan and sold by Awagami Paper. It is typically composed of an even blend of Japanese kozo and Manila hemp, though some versions may also include wood pulp. The paper is known for its strength, flexibility, and subtle texture, making it suitable for printmaking and other fine art applications. While weights may vary, Okawara usually ranges between 50 and 75 gsm. Dropshipping - is a business model where a seller doesn't keep products in stock, but instead sells products that are shipped directly from a third-party supplier, like a wholesaler or manufacturer, to the customer. Narcissus no. 4 - 6" x 8"  © Popular Wheat Productions Opening and closing musical credit - background noise from Madison Square Park in New York City.  logo designed and produced by Douglas Batchelor and André Zadorozny  Disclaimer: Please do not reproduce or use anything from this podcast without shooting me an email and getting my express written or verbal consent. I'm friendly :)  Слава Українi If you find any issue with something in the show notes please let me know. ***The opinions expressed by guests in The Unfinished Print podcast are not necessarily those of André Zadorozny and of Popular Wheat Productions.***

I am so excited to say that my guest on the GWA Podcast is one of the world's most renowned artists, Shahzia Sikander. Working across painting, sculpture, drawing, and animation, the Lahore-born, New York-based Sikander is widely celebrated for her work that subverts tradition and reclaims narratives – such as her subverting of Central and South-Asian manuscript painting and launching the form known today as neo-miniature. A holder of a B.F.A. in 1991 from the National College of Arts (NCA) in Lahore, it was Sikander's breakthrough work, The Scroll, 1989–90, that received national critical acclaim in Pakistan and brought international recognition to the medium in contemporary art practices in the 1990s. Life then took her to the US, where she received, in 1995, her M.F.A. at the Rhode Island School of Design. Over the subsequent twenty plus years, Sikander's practice – which has expanded into multiple mediums – has been pivotal in showcasing art of the South Asian diaspora as a contemporary American tradition. Solo exhibitions include at the Museum of Fine Arts, Houston in Texas; the Morgan Library and Museum in New York; accolades include the Pollock Prize for Creativity, a medal of Art by the U.S. Department of State, and a MacArthur Fellowship; she is in the collections of all major national and international museums, and she is currently an adjunct professor for Fall of 2024 at Columbia University, Sikander's major outdoor project, NOW, an 8-foot bronze female sculpture, is permanently installed on the roof of the Appellate Courthouse in Manhattan. An accompanying 18-foot female sculpture, Witness, was exhibited in Madison Square Park in 2023, which then travelled to Houston – something we will get into later on in this episode. Her interdisciplinary practice, that has focussed on hybridised female figures that references goddesses from all different global perspectives, offers a perspective that breaks down all borders, disrupts assumptions around art historical boundaries. It is groundbreaking, trailblazing – and I can't wait to find out more. -- THIS EPISODE IS GENEROUSLY SUPPORTED BY THE LEVETT COLLECTION: https://www.famm.com/en/ https://www.instagram.com/famm_mougins // https://www.merrellpublishers.com/9781858947037 Follow us: Katy Hessel: @thegreatwomenartists / @katy.hessel Sound editing by Nada Smiljanic Music by Ben Wetherfield

The young socialite Dorothy Arnold seemingly led a charmed and privileged life. The niece of a Supreme Court justice, Dorothy was the belle of 1900s New York, an attractive and vibrant young woman living on the Upper East Side with her family. She hoped to become a published magazine writer and perhaps someday live by herself in Greenwich Village.But on December 12, 1910, while running errands in the neighborhood of Madison Square Park, Dorothy Arnold — simply vanished.In this investigative new podcast, we look at the circumstances surrounding her disappearance, from the mysterious clues left in her fireplace to the suspicious behavior exhibited by her family.This mystery captivated New Yorkers for decades as revelations and twists to the story continued to emerge. As one newspaper described it: “There is general agreement among police officials that the case is in a class by itself.”ALSO: What secrets lurk in the infamous Pennsylvania ‘House of Mystery'? And could a sacred object found in Texas hold the key to solving the crime?Visit the website to see photographs and images related to this showA version of this show was originally released in May 2016 (episode 205). It has been newly reedited and remastered.

Walking through Madison Square Park a year ago, @schlaf talked about transitions, something he knew a lot about. I first met Steve when he was a junior investing partner at RRE, a venture capital firm in New York City. At the time, Schlaf had the NYC startup scene in a chokehold. He had a reputation for hustling hard and winning some of the hottest consumer deals in the city. He was charismatic, he was aggressive, and then, he was gone. At first, he left RRE to do a firm of his own, then he joined Primary as a Venture Partner, then struck out on his own again to blend a CEO coaching practice he was developing with a new chapter as an angel investor. In the park that day last year, he talked about a new evolution of his practice. He'd gone deep on the study of transitions. As someone who'd lived through many in his career, he felt a connection to the subject. As conversations and calls for help with career transitions flooded into his coaching practice, he felt a calling. That calling is still taking shape, but the current iteration of it is Downshift, a cohort-based "decelerator" for high achievers in career transitions. Downshift gives these strivers a place and permission to slow down and take inventory before embarking on the next chapters of their careers. Some takeaways from this conversation —Steve left venture burnt out from the nonstop pace and transactional nature of venture. He wanted more authentic relationships not based on dealmaking. Venture can feel like a “legalized casino” focused on status and wealth generation rather than substance. Instead of constantly being in meetings and pitches, he needed to slow down and have space to think and process.In hindsight, Steve would approach venture differently:— Scheduling no meetings before noon to allow time for research and deep thinking.— Partnering only with people who share similar values.— Balancing effort and recovery to avoid burnout.— Being more upfront and decisive with entrepreneurs, trusting his intuition.As a coach, Steve helps clients navigate major life/career transitions and “ego deaths” as their identities and narratives break down. In practice, that looks like holding space with presence and empathy rather than driving them to specific outcomes, helping them see patterns and make decisions from a place of clarity and agency, not fear, and slowing down to allow emotions to be felt and processed. This method helps his clients reach a sustainable and ultimately stronger place.The prompt to reach out to Steve was seeing his work show up outside of the usual startup circles, notably Bobby Kim, founder of the streetwear brand The Hundreds. Bobby wrote — "Maybe it's just me.But I keep running into the same conversations around career crisis, purpose, and transitions. Several times a week, I'll meet up for lunch, sink into a DM, or sift through a Telegram chat, and a friend will confide that they're experiencing a tough time. When I comfort them, they are surprised that they're not the only ones struggling with finances, that other industries aren't immune to existential threats. They sigh relief when they realize that most everyone I know is confronted with formidable questions of their lives and futures."He goes on to cite Steve's work and relate it to a wide range of industries with a similar theme. It felt like a good time to sit down with Schlaf to dive deep on his work and this current moment. When I approached Schlaf about sitting down to talk about his journey, he had the vision of filming in Central Park. A daunting request, but one where teamwork really did make the dream work. The visuals were stunning, and the conversation clocked in at nearly 3hrs (don't worry, we edited it down to something much more manageable). The park lent an incredible vibe. You'll hear notes from a nearby saxophone, people stopping to say hello, birds chirping, and general movement of the city. We really love how this one turned out, and hope you enjoy listening as much as we enjoyed having it.— BryceAs always, if you or someone you know has a company that could be a fit for and investment from indie, don't hesitate to reach out. 

Tom and Scott describe how they searched Madison Square Park for a place to put a statue to honor Tom and Scott for having saved democracy with a novel voting idea that borrowed from American Idol. Much effort is made by both Tom and Scot so that the future statue does not mean fewer tables or benches in the park --- Support this podcast: https://podcasters.spotify.com/pod/show/tom-saunders9/support

The debate between Trump and Kamala Harris inspires Scott to suggest just make Kamala president. Tom offers a democracy-saving compromise: after a debate allow everyone to immediatelyvote with their phones like American Idol. Also we expressed hope that the host of the debate never has the power to pick the winner and therefore president. But saving democracy leaves us with a dilemma: where to put the statue of Tom and Scott that will surely be sculpted in honor of this democracy saving podcast. Spoiler alert: we think it should be somewhere in Madison Square Park -- but where exactly? --- Support this podcast: https://podcasters.spotify.com/pod/show/tom-saunders9/support

Indigenous artist Rose B. Simpson's new public art exhibition, Seed, is now on view at both Madison Square Park and Inwood Hill Park. The installations feature Simpson's sculpture work, which is also on view at this year's Whitney Biennial. There will also be public programs led by Simpson and other indigenous cultural leaders. Simpson joins to discuss her practice alongside Madison Square Park Conservancy curator Brooke Kamin Rapaport. Seed is on view through September 22.

fWotD Episode 2617: Statue of Liberty Welcome to Featured Wiki of the Day, your daily dose of knowledge from Wikipedia’s finest articles.The featured article for Thursday, 4 July 2024 is Statue of Liberty.The Statue of Liberty (Liberty Enlightening the World; French: La Liberté éclairant le monde) is a colossal neoclassical sculpture on Liberty Island in New York Harbor, within New York City. The copper statue, a gift to the U. S. from the people of France, was designed by French sculptor Frédéric Auguste Bartholdi and its metal framework was built by Gustave Eiffel. The statue was dedicated on October 28, 1886.The statue is a figure of Libertas, the Roman goddess of liberty. She holds a torch above her head with her right hand, and in her left hand carries a tabula ansata inscribed JULY IV MDCCLXXVI (July 4, 1776, in Roman numerals), the date of the U. S. Declaration of Independence. A broken chain and shackle lie at her feet as she walks forward, commemorating the national abolition of slavery following the American Civil War. After its dedication the statue became an icon of freedom and of the United States, being subsequently seen as a symbol of welcome to immigrants arriving by sea.The idea for the statue was born in 1865, when the French historian and abolitionist Édouard de Laboulaye proposed a monument to commemorate the upcoming centennial of U. S. independence (1876), the perseverance of American democracy and the liberation of the nation's slaves. The Franco-Prussian War delayed progress until 1875, when Laboulaye proposed that the people of France finance the statue and the United States provide the site and build the pedestal. Bartholdi completed the head and the torch-bearing arm before the statue was fully designed, and these pieces were exhibited for publicity at international expositions.The torch-bearing arm was displayed at the Centennial Exposition in Philadelphia in 1876, and in Madison Square Park in Manhattan from 1876 to 1882. Fundraising proved difficult, especially for the Americans, and by 1885 work on the pedestal was threatened by lack of funds. Publisher Joseph Pulitzer, of the New York World, started a drive for donations to finish the project and attracted more than 120,000 contributors, most of whom gave less than a dollar (equivalent to $34 in 2023). The statue was built in France, shipped overseas in crates, and assembled on the completed pedestal on what was then called Bedloe's Island. The statue's completion was marked by New York's first ticker-tape parade and a dedication ceremony presided over by President Grover Cleveland.The statue was administered by the United States Lighthouse Board until 1901 and then by the Department of War; since 1933, it has been maintained by the National Park Service as part of the Statue of Liberty National Monument, and is a major tourist attraction. Limited numbers of visitors can access the rim of the pedestal and the interior of the statue's crown from within; public access to the torch has been barred since 1916.This recording reflects the Wikipedia text as of 00:33 UTC on Thursday, 4 July 2024.For the full current version of the article, see Statue of Liberty on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Mastodon at @wikioftheday@masto.ai.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm long-form Ruth.

Shake Shack's recent earnings report provided an opportunity for thorough examination of their growth trajectory and operational achievements. During the earnings call, CEO Randall J. Garutti offered investors a glimpse into the personal connection he has with the brand, highlighting its inception and his experiences as a patron.Garutti reflected, "As a longtime New Yorker, I have marveled in the Shake Shack origin story, being one of our earliest fans and hanging out at the first and at the time the only Shack in Madison Square Park, waiting with friends in very long lines, standing for something good and delicious, like cheese fries, the perfect Shack burger, the excitement around what custard and concrete flavors would be on the menu that day, like Pie Oh My, and of course a cold Shackmeister Ale. The food and hospitality were always reliable, and the menu brought me back to my childhood memories growing up in St. Louis."Shake Shack's performance, as outlined in the earnings report, reflects the company's consistent focus on maintaining high-quality food and service, as shown by their financial outcomes. The company has registered a 14.7% increase in total revenue, amounting to $290.5 million in Q1 2024. This represents Shake Shack's 13th consecutive quarter of positive Same-Shack sales and the 7th consecutive quarter of restaurant-level margin expansion, reinforcing their operational efficiency and customer rapport. Notably, Q1 2024 saw Shake Shack's highest first-quarter restaurant margin since 2019 and an unparalleled level of adjusted EBITDA at $35.9 million, as reported in the earnings call.The company's strategy revolves around improving guest experience, increasing service delivery speed, and prioritizing consistency across operations. Shake Shack has continued adjusting its menu, with limited-time promotions like the Korean barbecue burger, Korean chicken sandwich, and Korean fries highlighted as successful initiatives during the earnings call. These efforts, coupled with targeted marketing and data-driven approaches, have contributed to improved sales, brand recognition, and customer engagement.Looking ahead, Shake Shack disclosed plans to harness the successes of recent years for future growth. The company announced on the earnings call its plans to open approximately 80 new locations in 2024, with anticipated reduction in build costs by nearly 10%. Further investments are expected in augmenting the customer experience, marketing efforts, and data-related capabilities for better customer recognition.However, it's crucial to understand that these plans, while promising, hinge on various factors such as market trends, economic conditions, and successful execution of strategies. As such, while Shake Shack is charting a clear path towards expanding its presence, the actuality of such plans must be grounded in realistic expectations based on the unpredictable nature of business environments and objectives stated in the earnings call. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.theprompt.email

Today, indigenous artist Rose B. Simpson's new public art exhibition, Seed, is now on view at both Madison Square Park and Inwood Hill Park. The installations feature Simpson's sculpture work, which is also on view at this year's Whitney Biennial. There will also be public programs led by Simpson and other indigenous cultural leaders. Simpson joins to discuss her practice alongside Madison Square Park Conservancy curator Brooke Kamin Rapaport. Seed is on view through September 22.

This week: after 80 years in business, Marlborough Gallery, one of the most historic commercial galleries in London, New York and beyond, has announced that it is closing. Host Ben Luke talks to Anny Shaw, a contributing editor at The Art Newspaper, about what happened and what, if anything, it tells us about the market. The New Mexico-based sculptor Rose B. Simpson revealed newly commissioned public art works in Madison Square Park and Inwood Hill Park in New York on Wednesday, called Seed. The Art Newspaper's editor, Americas, Ben Sutton went to meet her. And this episode's Work of the Week is the final painting ever made by Caravaggio: The Martyrdom of Saint Ursula, made in 1610. The painting is travelling to London for an exhibition opening at the National Gallery next week, called The Last Caravaggio. Francesca Whitlum-Cooper, the gallery's acting curator of later Italian, Spanish and 17th-century French Paintings and the curator of the exhibition, tells us more.marlborougharchive.com.Rose B. Simpson: Seed, Madison Square Park and Inwood Hill Park, New York, until 22 September. The Whitney Biennial: Even Better than the Real Thing, Whitney Museum of American Art, New York, until 11 August. Rose B. Simpson: Strata, Cleveland Museum of Art, Ohio, US, 14 July-13 April 2025; Rose B. Simpson: LEXICON, De Young, San Francisco, US, 16 November-29 June 2025.The Last Caravaggio, National Gallery, London, 18 April-21 JulySubscription offer: subscribe to The Art Newspaper for as little as 50p per week for digital and £1 per week for print (or the equivalent in your currency). Visit theartnewspaper.com to find out more. Hosted on Acast. See acast.com/privacy for more information.

So much has happened in and around Madison Square Park -- the leafy retreat at the intersections of Broadway, Fifth Avenue and 23rd Street -- that telling its entire story requires an extra-sized episode, in honor of our 425th episode.Madison Square Park was the epicenter of New York culture from the years following the Civil War to the early 20th century. The park was really at the heart of Gilded Age New York, whether you were rushing to an upscale restaurant like Delmonico's or a night at the theater or maybe just an evening at one of New York's most luxurious hotels like the Fifth Avenue Hotel or the Hoffman House.The park is surrounded by some of New York's most renowned architecture, from the famous Flatiron Building to the Metropolitan Life Insurance Tower, once the tallest building in the world.The square also lends its name, of course, to one of the most famous sports and performing venues in the world – Madison Square Garden. Its origins begin at the northeast corner of the park on the spot of a former railroad depot and near the spot of the birthplace of an American institution -- baseball.The park introduced New Yorkers to the Statue of Liberty ... or at least her forearm and torch. It stood silently over the bustling park while prize-winning dogs were championed at the very first Westminster Kennel Club Dog Show nearby, held at Gilmore's Gardens, the precursor to Madison Square Garden.Today the region north of the park is referred to as NoMad, which recalls life around Madison Square during the Gilded Age with its high-end restaurant and hotel scene.Tom and Greg invite you on this time-traveling escapade covering over 200 years of history. From the days of rustic creeks and cottages to the long lines at the Shake Shake. From Franconi's Hippodrome to the dazzling cologne fountains of Leonard Jerome (Winston Churcill's grandfather).Visit the website for more information.This episode was edited by Kieran GannonFURTHER LISTENING RELATED TO THIS SHOW-- The Delmonico Way with the Gilded Gentleman and current Delmonico's proprietor Max Tucci -- The Murder of Stanford White-- The Flatiron Building  

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Dave Harris, chief information officer as well as chief technology officer at Shake Shack about how technology can enable and enhance the guest experience. Harris has been with Shake Shack for four years and has led technology teams across companies in retail, hospitality and consumer packaged goods. Some companies include Virgin Atlantic, Avis, JetBlue, Yankee Candle and more.Shake Shake serves elevated versions of the classics using only the best ingredients, says Harris. He adds that they are known for great burgers, chicken, hotdogs, frozen custard, beer, wine and more. Core values that Shake Shack focuses on are elevated food, made with the best ingredients, gathering and enriching their neighborhoods, and delivering enlightened hospitality at every touch point, says Harris. The original Shake Shack opened in New York's Madison Square Park in early 2000. They have expanded to more than 400 locations across the United States and internationally. Harris talks about how Shake Shack will retrofit all locations with kiosks by the end of 2023. In 2017 they deployed their first kiosks in the Astor Place location and were able to use that data to develop the rollout program. Harris noted that about half of their locations currently have kiosks. He says that the kiosks are their highest profit margin channel and highest in check average check. Harris talks about investing in technology, he says from a guest perspective they have invested the most. He says they have invested significantly in digital products, they have custom IOS and Android mobile apps, a custom web ordering platform and the kiosk solution. Over the last two years Harris says that Shake Shack had to become more accessible, focus on multichannel delivery and make it easier for the Shack team. To hear Harris talk about the Shake Shack tech stack, including the tech that determines order wait time, plus find out what Harris' talking back question is for the guys and the details of the foodservice feud check out this episode of Hospitality Hangout.

Taste Buds is a podcast where comedians Joe DeRosa and Sal Vulcano hash out all their food based arguments for YOU the fans to decide! MAKE SURE YOU VOTE IN THE TWITTER POLL TO WEIGH IN! Twitter polls go down on Sal's Twitter Account. Welcome to Taste Buds, the podcast where laughter meets culinary warfare! Join us every week as our hilarious comedian hosts engage in epic food battles that will leave your taste buds tingling and your funny bone aching. In this episode, we're settling the age-old debate: Shake Shack vs. Burger King. Who claims the crown as the superior burger chain? It's a clash of flavors, and you, our listeners, are the ultimate judges! Brief History of Shake Shack: Shake Shack, a beloved American fast-food sensation, first sizzled onto the scene in 2004. What started as a humble hot dog cart in Madison Square Park, New York City, soon blossomed into a global phenomenon. Renowned for its mouthwatering ShackBurgers, crinkle-cut fries, and delectable milkshakes, Shake Shack has garnered a cult following for its premium ingredients, delectable secret sauce, and commitment to eco-friendly practices. Brief History of Burger King: On the other side of the burger battle stands Burger King, the chain that has been grilling up Whoppers since 1954. With its flame-grilled burgers, signature flame-broiled taste, and a menu full of classics, like the Whopper and the iconic King Jr. Meals, Burger King has been a staple of American fast food for generations. It's a place where you can always "Have it your way," with customizable options to suit your every craving. So, if you've ever wondered where to find the best burger in town, or if you're simply looking for some laughs with your food, Taste Buds is the podcast for you. Join us as we debate, laugh, and ultimately, make a tasty decision - Shake Shack or Burger King? Who will come out on top? Subscribe now and let the battle begin! SUPPORT THE SPONSORS TO SUPPORT THE PROGRAM BABES! Download the Gametime app, create an account, and use code TASTEBUDS for $20 off your first purchase. Terms apply. Again, create an account and redeem code TASTEBUDS for $20 off. Download Gametime today. Last minute tickets. Lowest Price. Guaranteed. ButcherBox is giving us a special deal! Sign up today at butcherbox.com/tastebuds and use code tastebuds to get $20 off your first order. That's butcherbox.com/tastebuds and use code tastebuds to claim this deal.  https://shop.butcherbox.com/partners/podcast-special-offer?utm_medium=cpa&utm_source=podcast&coupon_code=TASTEBUDS Choose the mood that's right for you. Order your THC products from MOOD today. And for 20% off your first order and FREE gummies, go to hellomood.com and use promo code TASTEBUDS. That's HELLO M-O-O-D dot com, promo code TASTEBUDS for 20% off your order and FREE gummies.  Subscribe to Sal's NEW youtube: https://www.youtube.com/@salvulcanoofficial/about Sal is on the road and coming to your city! Salvulcanocomedy.com OCT 20, 2023 Macon City Auditorium Macon, GA OCT 21, 2023 Johnny Mercer Theatre Savannah, GA OCT 21, 2023 Johnny Mercer Theatre Savannah, GA TICKETS OCT 22, 2023 The Classic Center Athens, GA OCT 27, 2023 Soaring Eagle Casino & Resort Mount Pleasant, MI truTV Impractical Jokers: The DRIVE DRIVE DRIVE DRIVE DRIVE Tour (7 PM) OCT 27, 2023 Soaring Eagle Casino & Resort Mount Pleasant, MI truTV Impractical Jokers: The DRIVE DRIVE DRIVE DRIVE DRIVE Tour (10 PM) Follow us! Joe DeRosa Instagram - https://www.instagram.com/joederosacomedy/ Twitter - https://twitter.com/joederosacomedy Website - https://www.joederosainfo.com/ Sal Vulcano Instagram - https://www.instagram.com/salvulcano/ Twitter - https://twitter.com/SalVulcano Website - https://salvulcanocomedy.com/ Our Producer  @homelesspimp  https://www.instagram.com/thehomelesspimp https://www.youtube.com/watch?v=c7ck2MAnjZ8&t=50s Theme song by Casey Jost #Food #Podcast #TasteBuds #SalVulcano #Comedy #JoeDeRosa Learn more about your ad choices. Visit megaphone.fm/adchoices

Until December, Madison Square Park will be host to the crochet sculptures of Brooklyn based artist Sheila Pepe, the artist's first outdoor exhibition. Pepe first learned to crochet in the 1960's from her mother, and has used the technique to form her sculptural practice. There will be 15,000 yards of crocheted material in the park, and the sculptures will wind through vines, passageways, and light poles. Sheila Pepe: My Neighbor's Garden is on view at Madison Square Park through December 10, and Pepe alongside curator Brooke Kamin Rapaport are with us to preview the work and take your calls.  

As the quest continues to find a new co-host, Dan and Conor find themselves in Madison Square Park in the shadows of the Flat Iron Building. As they are joined by Nathan Ngai AKA The Fat Asian on YouTube. We also have 9 new facts that you can use as pub ammo or simply chuck away into the bin of nonsense.If you would like to get involved then, Email us info@baffledpod.comFollow us on Instagram and TikTok @BaffledPodIf you would like a badge then email us at info@baffledpod.com or via our Instagram @baffledpod---A Create Podcast Hosted on Acast. See acast.com/privacy for more information.

Neil Koenig, former BBC Producer/Director and now ideaXme board advisor interviews artist Shahzia Sikander. Neil Koenig comments: One aim of the ideaXme series is to Move the human story forward™. Is that something that art can help with? The artist Shahzia Sikander believes it can: “art is something that we learn to tell stories with. It's a means, a catalyst, but it also is how you are in pursuit of your own truth or a broader truth” she explains, “but then in that journey, what happens is how you negotiate a place in the world for future generations”. Shahzia Sikander was born in Pakistan and has lived and worked in New York since the 1990s. She has created works in many different forms, from miniatures to animation, sculpture and more. Her first major public art commission, “Havah..to breathe, air, life”, is currently on display in Madison Square Park in the heart of New York City. It includes some dramatic pieces, such as an 18 foot tall sculpture in the centre of the park, and another 8 foot high figure on the roof of a nearby courthouse, where it joins some existing works The show is on view until June 2023, after which it will move on to Houston. In this interview with ideaXme board advisor Neil Koenig, Shahzia Sikander talks about growing up and studying art in Pakistan, her interests in exploring notions of authenticity, assimilation, and “interstitial spaces that are harder to define”, and the role that technology might play in the future development of art. Biography  Shahzia Sikander (Pakistani, b.1969) is an artist based in New York City best known for her Mughal miniature painting as well as her Persian miniature painting. Sikander is also a performance artist, a muralist, a mixed media artist, and an installation artist. Having been taught the art of miniature painting in the traditional Pakistani technique, she adds her own modern take on the pieces, making her art unique. Religion plays a significant role in her work as well as her personal life, due to her Muslim beliefs. Through her work, she explores how Muslim women are challenged by the Western way of living. She has been known to wear a veil in public, though she did not do so prior to her relocation to the United States. She does so as an experiment to study how Westerners are affected by the tradition. Sikander attended the National College of Arts in Lahore and earned her Bachelor of Fine Arts in 1992. She studied at the Rhode Island School of Design, and in 1995 she earned her Master of Fine Arts. Sikander's first solo exhibition took place in 1993 at the Pakistan Embassy in Washington, D.C. Many solo exhibitions followed, taking her to such places as the Whitney Museum of American Art at Philip Morris in New York in 2000 and The San Diego Museum of Art in California in 2004. In addition to the solo exhibitions, Sikander also participated in many group exhibitions, including those held at the Museum of Modern Art in New York in 2005 and Museum Ludwig in Germany in 1999. Sikander received a number of awards, including the Shakir Ali Award/Kipling Award from the National College of Arts, Lahore in 1993, The Joan Mitchell Award in 1999, and the MacArthur Fellows Program in 2006. Sikander continues to impart her personal touch and some political and social views into what may be considered to be an impersonal and disciplined tradition. She continues to exhibit work all over the world and adjust her work to reflect the current status of her culture.

Huma mentioned her exhibition with the painter Michael Williams at David Kordasky in LA. The installation is a wonderful balance between the paintings and sculptural works.  Shahzia has just finished a massive project called Havah…to breathe, air, life, in Madison Square Park and the nearby Courthouse of the Appellate Division, First Department of the Supreme Court of the State of New York. The installation is on view for the next five months. Shahzia's Instagram pageHuma's gallery pageMore about RISD Limited Editions here. Click through to see the prints that Huma and Shazia worked on. 

In local news, according to the Watauga Democrat, the Watauga Education Foundation has awarded 35 different educators across the county a grand total of $27,000 with the goal to promote innovative learning in the classroom. One of the awardees included Candice Trexler for the Watauga County Battle of the Books, with funding covering the purchase of titles from the Elementary, Middle, and High School North Carolina Battle of the Books lists. The availability of these books will impact 275 different students across 8 different grade levels. As a Battle of the Books alumnus myself, I'm excited to see how Watauga's chapters will do! Congratulations to all the educators who were awarded. Statewide, according to ABC 17 News, the remains of a missing person since December of 2022 were discovered in a concrete-filled barrel in Sanford, North Carolina. The individual has been identified by law enforcement officials, and an arrest has been made, however, the sheriff's office has noted that the investigation remains ongoing and that additional charges are to be expected. In a press release by the police station, Lee County Sheriff Brian Estes offered his condolences to the family of the victim, as do we here at WASU. Finally, in national tidings, NPR reports that a New York City pigeon named Flamingo has died after a rescuer discovered the dyed-pink bird in Madison Square Park. Flamingo was a king pigeon, a bird that is naturally all-white, and the Wild Bird Fund, a bird sanctuary group which facilitated his recuperation until he passed away, claimed that while occasionally the organization will receive animals with small amounts of paint or dye, Flamingo's situation was the most drastic they'd seen. In a press release, Catherine Quayle, social media director for the Wild Bird Fund, mentioned that there had a flood of support for Flamingo before his death, and that she hoped people would think more about animal cruelty as a result of his case. Let's hope our duck pond birds remain brown, green, and white here at App! Finally, the weather as ever from Boone Weather DOT COM. We have a high of 59 degrees today and a low of 45.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Dave Harris, chief information officer as well as chief technology officer at Shake Shack about how technology can enable and enhance the guest experience. Harris has been with Shake Shack for four years and has led technology teams across companies in retail, hospitality and consumer packaged goods. Some companies include Virgin Atlantic, Avis, JetBlue, Yankee Candle and more.Shake Shake serves elevated versions of the classics using only the best ingredients, says Harris. He adds that they are known for great burgers, chicken, hotdogs, frozen custard, beer, wine and more. Core values that Shake Shack focuses on are elevated food, made with the best ingredients, gathering and enriching their neighborhoods, and delivering enlightened hospitality at every touch point, says Harris. The original Shake Shack opened in New York's Madison Square Park in early 2000. They have expanded to more than 400 locations across the United States and internationally. Harris talks about how Shake Shack will retrofit all locations with kiosks by the end of 2023. In 2017 they deployed their first kiosks in the Astor Place location and were able to use that data to develop the rollout program. Harris noted that about half of their locations currently have kiosks. He says that the kiosks are their highest profit margin channel and highest in check average check. Harris talks about investing in technology, he says from a guest perspective they have invested the most. He says they have invested significantly in digital products, they have custom IOS and Android mobile apps, a custom web ordering platform and the kiosk solution. Over the last two years Harris says that Shake Shack had to become more accessible, focus on multichannel delivery and make it easier for the Shack team. To hear Harris talk about the Shake Shack tech stack, including the tech that determines order wait time, plus find out what Harris' talking back question is for the guys and the details of the foodservice feud check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Dave Harris, chief information officer as well as chief technology officer at Shake Shack about how technology can enable and enhance the guest experience. Harris has been with Shake Shack for four years and has led technology teams across companies in retail, hospitality and consumer packaged goods. Some companies include Virgin Atlantic, Avis, JetBlue, Yankee Candle and more.Shake Shake serves elevated versions of the classics using only the best ingredients, says Harris. He adds that they are known for great burgers, chicken, hotdogs, frozen custard, beer, wine and more. Core values that Shake Shack focuses on are elevated food, made with the best ingredients, gathering and enriching their neighborhoods, and delivering enlightened hospitality at every touch point, says Harris. The original Shake Shack opened in New York's Madison Square Park in early 2000. They have expanded to more than 400 locations across the United States and internationally. Harris talks about how Shake Shack will retrofit all locations with kiosks by the end of 2023. In 2017 they deployed their first kiosks in the Astor Place location and were able to use that data to develop the rollout program. Harris noted that about half of their locations currently have kiosks. He says that the kiosks are their highest profit margin channel and highest in check average check. Harris talks about investing in technology, he says from a guest perspective they have invested the most. He says they have invested significantly in digital products, they have custom IOS and Android mobile apps, a custom web ordering platform and the kiosk solution. Over the last two years Harris says that Shake Shack had to become more accessible, focus on multichannel delivery and make it easier for the Shack team. To hear Harris talk about the Shake Shack tech stack, including the tech that determines order wait time, plus find out what Harris' talking back question is for the guys and the details of the foodservice feud check out this episode of Hospitality Hangout.

Niko, Jan und Marek sind in New York und haben sich das Spiel gegen die Lions im Stadion angeguckt. Jetzt berichten sie direkt aus dem Madison Square Park von ihren Erlebnissen. Viel Spaß!

Veterans Day is here…and “Here We Are”. Present, in the moment, living our potential…and for this episode…live and guerilla-style from a picnic table on 5th Ave and Broadway! This Veterans Day, The Jedburgh Podcast is covering the parade from the back of our 1944 Dodge WC-51 podcast studio live from the red carpet. So to kick it off, Fran Racioppi traveled down to Madison Square Park to meet with the parade organizers Mark Otto and Ryan Hegg from the United War Veterans Council. UWVC has been the steward of the parade for decades and continues to honor the service of our Veterans past, present and future. Mark and Ryan cover the history of the parade, the meaning of the route up 5th Avenue, and what we have to look forward to this year.Fran's guest co-host for the Veterans Day Series is Army Veteran, Founder of FitFighter and Shark Tank winner Sarah Apgar. Sarah was Fran's guest on Episode 51 and is joining him in the back of the truck on the red carpet to interview all the prominent parade guests, volunteers and participants. The parade's only a couple of days away so you still have time to make the trip to NYC to be part of the action. Join Sarah and Fran bright and early at the Eternal Light Flagstaff for Chad1000X and stay for the parade. Register here to join us for Chad 1000X 11/11/22 in Madison Square Park at 6am. Learn more at Chad1000x.com and on the Sandlot App. Learn more about UWVC and get involved in the parade here.Highlights:-0:00 Welcome to NYC's 5th & Broadway-5:26 History of the NYC Veterans Day Parade -7:11 “Here We Are” & United War Veterans Council-10:08 Who's in the parade?-12:15 The Route-13:50 Eternal Light Flagstaff & Wreath Laying-15:10 Coast Guard as the featured service-17:03 What to expect on parade day Quotes:-”Our team is four people…and we move 25,000 people every year.” (5:52)-”There have been Veterans marching on this route since Armistice Day.” (6:12)-”Our job is not just stewards of the parade but to keep Veterans in the conversation.” (8:57)-”It really will be a snapshot of the mosaic of the Veterans community here in New York.” (11:54)-”5th Avenue is the heart of New York City…this is the place you do things in New York City.” (13:10)This episode is brought to you by Jersey Mike's, 18A Fitness, Analytix Solutions, GORUCK, Retro Fitness & Rhone.

To kick off The Jedburgh Podcast coverage of the 2022 New York City Veterans Day Parade Fran Racioppi asks one of his favorite Jedburghs, Founder of FitFighter and his guest from Episode 51, Sarah Apgar to join him from the back of the 1944 Dodge WC-51. Fran and Sarah drop the theme of this year's Veterans Day, “Here We Are,” and discuss why Veterans Day is about honoring our past and celebrating those still serving. As the first episode in this series, they are joined by another of our most popular Jedburghs, and Fran's guest from Episode 55 and Episode 59, Sara Wilkinson. This year The Jedburgh Podcast is proud to support Sara and the Step Up Foundation in Chad1000X , the Hero WOD named in honor of Sara's husband Navy SEAL Chad Wilkinson. Sara shares the pain Chad1000X brings, but the opportunity it presents to be one with yourself, present and “Here We Are.”Join Fran and Sarah live at New York City's Madison Square Park at 6am on 11/11 to feel the pain of Chad. Then stay for the parade and don't miss us next to the grandstands in the WC-51. Stay tuned to our socials for updates and more information.Register here to join us for Chad 1000X 11/11/22 in Madison Square Park at 6am. Learn more at Chad1000x.com and on the Sandlot App. Step up the fight against Veteran suicide with The Step-up Foundation.Find more episodes on The Jedburgh Podcast Website and check out our video versions of all episodes on YouTube. Subscribe to us and follow @jedburghpodcast on all social media. Start training with FitFighter and the Steel Hose at fitfighter.com and join the action on social media @fitfighter. Highlights:-0:00 Welcome to Veterans Day & Chad1000X Hero WOD-7:15 “Here We Are” - 2022 Veterans Day Theme-10:30 How to “Live Big”-12:30 Chad 1000X on Veterans Day in NYC-17:53 The meaning of Veterans DayQuotes:-”Here we are…show up…stick together…appreciate the opportunity.” (7:35)-”Focus on the right things for right now and what we really need.” (9:49)-”The two rules I would say to live big is just invest in yourself and invest in others.” (11:38)-”The workout is this poetic representation of the mental struggle that our Veterans have.” (14:37)This episode is brought to you by Jersey Mike's, 18A Fitness, Analytix Solutions, GORUCK, Retro Fitness & Rhone.

This week, host Colbert Cannon is joined by iconic restaurateur Danny Meyer, the founder and Executive Chairman of Union Square Hospitality Group behind notable dining concepts including Shake Shack, Union Square Cafe and Gramercy Tavern. Danny shares how a series of people and events, from a discerning uncle who turned Danny away from pursuing law school to a close friend who connected him to his first restaurant job, led him to the business of good food – and even better hospitality. We hear how Danny brings that ethos to every team he leads and shares his tips for creating a company culture of belonging that extends to the customer. We also find out how his groundbreaking, global fast-casual concept Shake Shake started as a hotdog cart in Madison Square Park as part of a broader revitalization plan for the public green space – plus, why fast-casual and Michelin-star restaurants aren't that different. Learn more about Danny Meyer's tenure at Union Square Hospitality Group here. Watch The Bear, Colbert's Best Idea for this week, here. And check out Danny's impromptu recommendation, the Swedish TV seriesThe Restaurant, here.

Cristina Iglesias unearths the forgotten terrains and geographic history of Madison Square Park in Landscape and Memory, a newly-commissioned public art installation and her first major temporary public art project in the United States. Landscape and Memory places five bronze sculptural pools, each with intricately patterned bas reliefs that feature water gently flowing and arriving in different sequences, into the park's Oval Lawn. These sculptural works harken back to when the Cedar Creek—now buried underground—coursed across the land where the park stands today. Building on Iglesias' practice of unearthing the forgotten and excavating natural history, Landscape and Memory resurfaces in the imaginations of contemporary viewers the now-invisible force of this ancient waterway. The installation is on view through 4 December 2022. The audio tour is provided courtesy of Madison Square Park Conservancy, and led by Deputy Director and Martin Friedman Chief Curator Brooke Kamin Rapaport.

Certified sommelier Michaela introduces us to some spectacular wines, including lesser-known wines from Hungary and Corsica, on the wine list at Eleven Madison Park. This plant-based restaurant is located in the heart of New York overlooking Madison Square Park where it provides a fine-dining experience matched with an equally fine wine list.  Wines reviewed include: Royal Tokaji Dry Furmint, 2017 Marcel Zanolari l'Essenziale Rosso d' Valtellina, 2017 Pittnauer St. Laurent 2011 from Burgenland For more information on today's episode, and the wines you love to love, visit www.corkrules.com

W niedzielę, 13 marca na Manhattanie, odbędzie się Marsz Solidarności z Ukrainą - #Polonia4Ukraine - w którym Polonia, będzie mogła publicznie dać wyraz swojego wsparcia dla Ukrainy. Marsz wyjdzie z Washington Square Park o godz. 12 w południe, w kierunku Madison Square Park. Podczas marszu, prowadzona będzie zbiórka funduszy na pomoc uchodźcom w Polsce - wpłat dokonać będzie można na poczet zbiórki prowadzonej przez Fundację Kościuszkowską.W sobotę, na antenie Radio RAMPA, o szczegółach mówił organizator Patryk Tomaszewski:

Już 6 marca - w niedzielę - zorganizowany zostanie wiec solidarności z Ukrainą w Nowym Jorku. Rozpocznie się o 1 p.m. w Madison Square Park (pomiędzy Broadway i Piątą Aleją a 23 ulicą). Organizatorzy - Patryk Tomaszewski i Natalia Wowczko, umożliwią zebranym dokonanie wpłat na rzecz pomocy dla uchodźców z Ukrainy w Polsce, za pośrednictwem zbiórki uruchomionej przez Fundację Kościuszkowską (Więcej o zbiórce: Jak z USA pomóc uchodźcom z Ukrainy? Prezes Fundacji Kościuszkowskiej oraz Profesor Uniwersytetu ze Lwowa relacjonują sytuację przy granicy z Ukrainą - Radio RAMPA (Polish)) Wpłat dokonać można na stronie Fundacji Kościuszkowskiej: Stand With Ukraine 2022 (jotform.com)Przekażcie jak największej liczbie osób. Demonstracji będzie więcej. O szczegółach w Radio RAMPA mówił Patryk Tomaszewski:

Quizmasters Lee and Marc meet with Kyle Anne for a general knowledge quiz on topics including Candy, Art, U.S. History, Geography, Animation, NHL, Anime and more! Round One GUM FLAVORS - "The taste, the taste, the taste is gonna move ya!" was a tagline for what chewing gum during the 1980's, which has been described as featuring a mix of coconut, pineapple, and peach flavors? CANDY - What candy, purchased by Tootsie Roll Industries in 1993, comes in two standard sizes: the Large Pop and the Junior Pop? AFRICAN ART - The second largest collection of African art in North America is located at which popular tourist destination? U.S. PRESIDENTS - The 12th, which U.S. President is the only to have died after eating too many cherries? GEOGRAPHY - The United States and Canada share the longest land border between any two countries; what two countries are in second place, with a land border that stretches 7,644 km? ANIMATION - Disney's Hollywood Studios Park in Orlando, FL, is home to a massive homage to which animated cartoon character, considered to be the first when it debuted in a 1914 short film? Round Two VEGETABLES - The most popular variety of what vegetable was named after George Washington's wife, Martha Washington? NHL - In what decade did the NHL expand from its original six teams to 12? POP STARS - The Kali River Rapids, a circular water raft ride in Disney's Animal Kingdom Park in Walt Disney World, Orlando, was the favorite ride of which Disney-associated pop star (whose image is painted onto one of the wall's in the ride queue)? POWER - How many standard AA batteries do you need to make up the same voltage of a 9V battery? FAST FOOD - What international fast food chain began as a hot dog cart in Madison Square Park in 2001? PROTESTING DISNEY - To protest there perceived involvement in the Vietnam War, Disneyland in Anaheim California was invaded on August 6th 1970 the 25th anniversary of the Hiroshima bombing by which radical counterculture group of political pranksters? Rate My Question AGRICULTURE - Name 3 states where the number of cattle is higher than the human population. Final Questions DISNEY PROPS - The newly refurbished Jungle Cruise attraction in Magic Kingdom features a plane which was previously used for which classic movie scene in The Great Movie Ride (before it closed)? ANIME - What famous anime character joined the Gundam series in a 2021 crossover event celebrating both series' 40th anniversary? GAME SHOW HOSTS - Peter Marshall, John Bauman, Pete Davidson and Tom Bergeron were all hosts of what game show that ran on-and-off from 1966-2004? Upcoming LIVE Know Nonsense Trivia Challenges February 23rd, 2022 - Know Nonsense Challenge - Point Ybel Brewing Co. - 7:30 pm EDT February 24th, 2022 - Know Nonsense Trivia Challenge - Ollies Pub Records and Beer - 7:30 pm EDT You can find out more information about that and all of our live events online at KnowNonsenseTrivia.com All of the Know Nonsense events are free to play and you can win prizes after every round. Thank you Thanks to our supporters on Patreon. Thank you, Quizdaddies – Brandon, Issa, Adam V., Tommy (The Electric Mud) and Tim (Pat's Garden Service) Thank you, Team Captains – Matthew, Captain Nick, Grant, Mo, Jenny, Rick G., Skyler, Dylan, Shaun, Lydia, Gil, David, Aaron, Kristen & Fletcher Thank you, Proverbial Lightkeepers – Justin M., Robb, Rikki, Jon Lewis, Moo, Tim, Nabeel, Patrick, Jon, Adam B., Ryan, Mollie, Lisa, Alex, Spencer, Kaitlynn, Manu, Luc, Hank, Justin P., Cooper, Elyse, Sarah, Karly, Kristopher, Josh, Lucas Thank you, Rumplesnailtskins – Cara, Megan, Christopher, Brandon, Sarah, FoxenV, Laurel, A-A-Ron, Loren, Hbomb, Alex, Doug, Kevin and Sara, Tiffany, Allison, Paige, We Do Stuff, Kenya, Jeff, Eric, Steven, Efren, Mike J., Mike C., Mike. K If you'd like to support the podcast and gain access to bonus content, please visit http://theknowno.com and click "Support." Special Guest: Kyle Anne.

Located at the southeast corner of Madison Square Park this forthright, bronze full-standing statue of political figure Roscoe Conkling (1829-1888) is by the distinguished artist John Quincy Adams Ward (1840-1910), and dates to 1893.On March 12, 1888, while on his way to the New York Club at 25th Street, Conkling suffered severe exposure in Union Square, during the famous blizzard which gripped the city on that day. As a result his health rapidly declined, and he died on April 18th, 1888. Five years later friends of Conkling petitioned the Mayor and Park Board to erect a sculpture of him in Union Square. Park officials believed Conkling not of a stature to warrant placement of this work alongside existing sculptures in the park of George Washington, Abraham Lincoln and the Marquis de Lafayette, but granted permission at the present location of the work.

A sunny day in the winter

Shake Shack is an American fast casual restaurant chain based in New York City. It started out as a hot dog cart inside Madison Square Park in 2001, and its popularity steadily grew. Want to speak with a franchise specialist about Shake Shack or another franchise? Click here: https://share.hsforms.com/1ZtNM19w4R8... If you are looking for more information, you can connect with us through our networks: https://www.vettedbiz.com/ https://www.linkedin.com/company/vettedbiz/ https://www.facebook.com/vettedbiz

Juliet and Amanda discuss the Will Smith profile in GQ and talk through his upcoming roles, memoir, and how his career has evolved (1:10). Then, they touch on Bennifer photos in Madison Square Park (29:07), weigh in on Angelina Jolie and The Weeknd's dinner dates (31:19), and wrap up with another Britney Spears update in the run-up to the trial date concerning her conservatorship (37:47). Plus, Alana Haim stars in the upcoming film ‘Licorice Pizza' (43:16)! Hosts: Juliet Litman, Amanda Dobbins Associate Producer: Erika Cervantes Production Assistant: Jonathan Kermah Learn more about your ad choices. Visit podcastchoices.com/adchoices

In 1994 Deborah launched Hearts of Gold. After being moved by the plight of the homeless people she began encountering in Madison Square Park, and near her boutique, she resolved to do what she could to make “a small change” in the city's homeless situation. Hear how she started, what the need is and how Hearts of Gold is now a multifaceted organization that has helped over 20,000 homeless mothers and children transition from the city's shelter system to self-sustaining lives and permanent homes. https://www.heartsofgold.org

Mark Rosati has been culinary director of Shake Shack since it was a single hotdog stand in New York City’s Madison Square Park. He wasn’t sure he should take the job. He’d been cooking at Danny Meyer’s and Tom Colicchio’s fine-dining restaurant Gramercy Tavern, and running a takeout kiosk seemed like a step down. Would his chef friends even speak to him anymore? But Rosati said that he appreciated that Shake Shack used the same ingredients and cooking techniques that Meyer’s fine-dining restaurant used — in fact, prep for “The Shack” initially took place across the street at Eleven Madison Park, which was part of Meyer’s Union Square Hospitality Group at the time. Shake Shack has come a long way since then, with around 330 locations worldwide and its own test kitchen, and Rosati has relocated to Los Angeles for ease in travel as more shacks open in East Asia. His chef friends still speak with him. In this podcast, Rosati discusses how Shake Shack has evolved and how the research & development process as changed, including how he and his team have had to adjust during the pandemic.

Mark Rosati has been culinary director of Shake Shack since it was a single hotdog stand in New York City's Madison Square Park. He wasn't sure he should take the job. He'd been cooking at Danny Meyer's and Tom Colicchio's fine-dining restaurant Gramercy Tavern, and running a takeout kiosk seemed like a step down. Would his chef friends even speak to him anymore? But Rosati said that he appreciated that Shake Shack used the same ingredients and cooking techniques that Meyer's fine-dining restaurant used — in fact, prep for “The Shack” initially took place across the street at Eleven Madison Park, which was part of Meyer's Union Square Hospitality Group at the time. Shake Shack has come a long way since then, with around 330 locations worldwide and its own test kitchen, and Rosati has relocated to Los Angeles for ease in travel as more shacks open in East Asia. His chef friends still speak with him. In this podcast, Rosati discusses how Shake Shack has evolved and how the research & development process as changed, including how he and his team have had to adjust during the pandemic.

When Steph So joined the team at Shake Shack in 2019, she was excited for the opportunity to grow the digital side of the famous burger company. She had set high ambitions, hoping to grow their digital channels between 25 and 50%. So when COVID hit, and all of a sudden digital grew by 400%, you'd think that Steph would feel like she bit off more of that burger than she could chew.Not so fast, because as Steph says, digital can scale, and much like you can uplevel your combo from a medium to a large, Shake Shack was able to handle the higher traffic while at the same time coming up with new, innovative ways to make the customer experience on digital even better. On this episode of Up Next in Commerce, Steph explained how she and the team handled an influx of 1.8 million new customers within a year and how they created the most seamless digital experience possible. Steph says that the secret Shack sauce on top of the digital experience all comes down to choice. The success of the company depends on giving the customers everything they need to feel like they are getting the full Shake Shake experience however they want it, whether that's in-store or online and nailing that omnichannel strategy is Steph's holy grail. Hear how she's nailing it right here! Enjoy.   Main Takeaways:Digital Scaling Is Not Your Problem: When a company starts to see an increase in digital traffic and sales, the immediate thought is how will the backend systems hold up? What you should also be paying attention to is how will your logistics and operations adapt? Supporting a retail location is different than supporting a delivery-based business, and all facets of the company need to be ready to meet the new demands, not just the digital team.When Two Worlds Collide: Brands are trying to figure out the best ways to bring in-store and personal experiences together with the digital journey. When your brand identity is around being a gathering place for people to come to, it is a challenge to shift that messaging and that experience to a digital platform. By creating digital options and building physical spaces that work in conjunction with the online platform, the two worlds can become complementary.Long-Term Option or Short-Term Trend: Things like pop-up shops and ghost kitchens might seem like all the rage and offer a quick, simple way to scale, but the question remains whether they will stick around long-term. Quality is often the reason first-time customers become repeat customers, so if brands aren't investing in creating the highest-quality experience and product, they likely won't be able to stay successful long-term.For an in-depth look at this episode, check out the full transcript below. Quotes have been edited for clarity and length.---Up Next in Commerce is brought to you by Salesforce Commerce Cloud. Respond quickly to changing customer needs with flexible Ecommerce connected to marketing, sales, and service. Deliver intelligent commerce experiences your customers can trust, across every channel. Together, we're ready for what's next in commerce. Learn more at salesforce.com/commerce---Transcript:Stephanie Postles:Hey there and welcome back to Up Next in Commerce. This is your host Stephanie Postles, CEO at Mission.org. Today we have Steph So joining the show, the VP of Digital Experience at Shake Shack. Steph, welcome.Steph:Thank you. Thanks for having me.Stephanie Postles:Yeah, I'm really excited. I mean, when I saw you guys coming on the show, well I first got hungry and then I started looking for locations of how close are they in Austin? Can I find a location to go try out before we have this?Steph:We have that effect on people. We love that.Stephanie Postles:I know, it's good. So your career has span across so many industries; fashion, beauty, health. It seems like you've done it all and I was hoping we could start there and hear about your journey in all these industries?Steph:Yeah. It's been a long and winding road. I always like to tell the story that it actually all began with restaurants. So, my very first job was waitressing at a small sushi place in the Bay Area in California where I grew up. Really what brought me to New York was also food. I really wanted to explore all that the city had to offer. I had lived on the West Coast my whole life. My first summer after college, my freshman year of college, I decided to just come to New York, see what it would be like. I've always believed that working in restaurants opens doors for you that you might never expect.Steph:So, my very first summer in New York City I worked for a fine dining chef for the summer, as a waitress in her restaurant as a server. Learned everything that she could teach me in three months about wine, fine dining and food and really fell in love with hospitality as an industry. But, back to the long and winding road, I touched a lot of different industries before making my way back here. And I often tell folks, just follow your interest in passion and you will never know where it will bring you. I'm excited that it brought me back here.Stephanie Postles:That's awesome. I, a fellow waitress here. I was a bartender, waitress and at one point when I was 14, I rolled silverware for eight hours a day. I'm sure you know about that life.Steph:Yes, all that side work is what builds a lot of character. And similarly when I went back to the Bay Area after being in New York, I felt like I had to have every job. So I tried bartending. I tried hostessing. I had every seat in the restaurant, probably except for a chef, which is probably for the betterment of everybody else. But, yeah it was such a great experience and the hum of that excitement has never really left me.Stephanie Postles:Yeah, do you still have the server dreams?Steph:Of course.Stephanie Postles:Okay, you exactly know what I'm talking about.Steph:When somebody has something wrong with their plate or something is wrong with their dish and you have a panic attack because you really want to fix it. Yes, for sure.Stephanie Postles:Yeah, you're like, "Ugh, forgot the ketchup for table 25. Oh, that was two days ago."Steph:Those dreams are now augmented with the digital dream, which is like, "Oh, my God something on the website has crashed and I can't figure out what it is. So, there are different nightmares with each field.Stephanie Postles:Yeah, they all come in different stages of your life.Steph:Yes.Stephanie Postles:That's great. So the one thing I also read, which I loved, was I think someone was asking how are you attracted to these industries? How do you go from here to here? You're like, "It's not about the industry. You should just be focusing on the customer." I would love to hear how you think about that when you were moving around in so many different areas?Steph:Yeah, I truly believe that digital and the customer have equalized so many things about the way we all, as consumers, want to experience brands. So, now we all have a phone. And we all have this digital life that we're leading in parallel to our physical lives and maybe in the last year we've brought these even closer together, our digital lives and our physical lives. I think that digital does a lot to bring brands to life in a way that even physical retail in many ways was difficult to bring things to life. And I've always been really focused on that, because I think the consumer experience is so interesting. The consumer I was finding, as I hopped between beauty and fertility and fashion, all of these things that consumer was the same.Steph:What they were looking for was the same. They wanted a brand that they could identify with, that spoke to their core values, that really made them feel safe but also understood. And all of that can be communicated in a digital way, I think with great consistency. It is a little bit more challenging as you scale people operations and retail operations to bring that to life in a physical way. The interesting thing about Shake Shack is actually I think we built this physical infrastructure, this physical brand that is a community gathering place, that has hospitality at its core. So we almost had that going first and then that's what's exciting to me is bringing that same consumer into that experience and then also bringing digital into that experience and translating that out. Yeah, I still do believe the consumer is at the center. They're experiencing all these brands in a really digital way. And the brands that are successful are the ones that can connect and translate their brand in that way.Stephanie Postles:Yep, yeah. I love that. A couple years ago, I forget which book I was reading, but it was essentially saying if you're looking for creative ideas in your business today, go to a completely random industry. Go to the airline industry. Go to hospitality. Go to restaurant business and you will find something that can be relatable to your company today and open up Pandora's box of, "Oh, that's how they're doing it here." I can see maybe how you came from working at in these different e-commerce roles and you were at Ralph Lauren and you were at a fertility clinic and doing things there and being like, "Of course the restaurant business should also be implementing this app, or this way of communication," that maybe they weren't thinking about before.Steph:Yeah, 100% true. I think from skin care and beauty, to fertility was just such an obvious link because we were targeting this consumer that maybe she's in her mid-30s, thinking through various things in life and thinking about her goals and focusing on herself. I think that was such an easy link. Then as I looked at fertility and fashion and food, into hospitality, my view was where are people really spending their money these days? And so much of the way the consumer is thinking right now is spending on experiences. It's so much less about stuff. And I think it's been very interesting to see that evolution of the consumer mindset. Initially, when I was at Ralph Lauren and Shopbop and a lot of these really fashion and apparel focused brands, there was almost a cycle at which consumers were looking to replace their clothing and try on a new look when it comes to the season.Steph:I think that the consumer has really shifted and of course COVID has really pushed this even further. None of us actually care what we're wearing anymore, or it actually doesn't really matter. But I bet all of us would give anything in many cases last year, just to have a meal with a friend and gather somewhere just to hang out, have a burger and share a meal. And so, it really attracted me to hospitality to bring those experiences back to life. And I felt like so much of the way the consumer is starting to think about their day to day is really giving themselves those experiences is almost little treats and little uplifting moments in their day. So, it was really a draw to come to a brand like Shake Shack.Stephanie Postles:Yep. Yeah, I love that. So tell me how long have you been at Shake Shack now? When did you join?Steph:Yeah, I joined in December of 2019. It's such an interesting time because I joined and digital sales are coming through our digital channels here at Shake Shack, accounted for about 20% of our business. And I thought, "Wow, this is such an exciting opportunity to grow that 20% to maybe 25, or 30." And had started to set those goals. It was fascinating to see four months later in the throws of COVID, to just see that percentage fall on its head. We were very quickly 80% digital, which was a crazy ride to be on.Stephanie Postles:Yeah, that's wild. So what did that look like? I mean, what did those couple months look like? I think I read a couple articles where it went up to 80, then maybe it leveled back down to 60, which is still crazy to think about where you were. What things were you guys doing to even keep up with that digital demand?Steph:It was so interesting because the great thing about digital is that it can scale. So our app, our web platform, we're very lucky that from the IT side we were able to handle this massive influx of traffic. We did add additional security measures in place. We wanted to be very careful with the amount of data that was coming through that we could protect consumer data. That's always been a very important goal of ours. But interestingly digital could scale. What was more challenging to scale was the operations that come with that. So, our restaurants were not used to dealing with every single order having to be packaged in delivery type packaging. A closed clam shell for a burger, a sealed bag. So it was almost more challenging for our operators to shift to a digital mindset and that's been a really interesting journey to be on with them.Steph:Many of them have had to pivot and figure out how to provide our famous Shake Shack hospitality from behind a mask and when your interaction with a guest is so limited to just the, "Here's your order," and handing it out the window or handing it to a car window. It's been really inspiring for me actually to see how the operators have all taken this new business model and really made it their own. So that I think was actually the bigger adjustment for us instead of the digital platforms. I think we made improvements and we made tweaks to our experience, but it was certainly harder from the ops perspective to make that all come fluidly together.Stephanie Postles:Yeah. How did you retain those new customers? I think I read a number was like 1.8 million new customers, and you can tell me if I completely botched that number. It was above a million though.Steph:That's correct.Stephanie Postles:Oh, it's correct? Nailed it, yes. Okay, so you got all these new customers coming in, trying something for the first time potentially. How did you keep them coming back and keep them engaged so they stuck with the brand?Steph:Yeah, I think it was really initially last year about meeting the guest where they were. Of course we can get that first visit out of a guest who's really excited to try a Shack burger for the first time. Maybe our digital platforms make it a little bit easier for them to have a contact free order with us. So we feel that that first visit we got you and we can get you with the food and that experience. I think after that, it's really the guest experience that will keep people coming back. There are a few things that we've done in the last year that I think have really met the guest where they were. We've offered limited time offerings. So we've brought back, last fall we had a huge hit with our hot chicken sandwich, playing a little bit into those chicken wars. Recently we've been doing avocado as the most requested ingredient that we've been asked for many, many years. So we've added an avocado bacon burger and an avocado bacon chicken sandwich to the menu. So those things I think keep people coming back.Steph:I think we're a real believer in the thing that will make Shake Shack most successful is this feeling of it being a community gathering place. I actually think about that a lot within digital. That even if you're placing your order and having 80% of your experience in the digital channel, I still want that feeling of the brand as a gathering place, as an uplifting experience to come through that channel. Because ultimately, then you'll go to a Shack and you'll pick up your order. We want that interaction to be just the cherry on top of what's already been a positive experience. And that to us is how we're thinking about retention, that it has to be that seamless, and I hate to use this overly used word, but it has to be a seamless omnichannel experience from digital into the restaurant. And then post purchase as well. We love to get guests feedback and hear how things went and make it right if something went wrong.Stephanie Postles:Yeah, so how are you thinking about crafting those experiences now, where I feel like there's half the people are ready to go, ready to get out there, get back into the world. The other half maybe still a bit timid. What things are you guys crafting to be able to start bringing people together and creating memories, and doing everything you just talked about?Steph:Yeah. I think over the course of the last year, Shack Track was a huge initiative for us, which was about infusing our digital experience with lots of choices. So we wanted the guests to get their Shake Shack the way they wanted, whether it was via pickup, via curbside. In some cases we launched drive up and walk up windows so you don't even have to enter the Shack, but we'll have your order ready and you can get your order from the exterior of our Shack. Then we launched delivery within our app as well. So that was really to say, "Hey, however you want to experience Shake Shack, we want to make sure you can do it all from this digital platform." So Shack Track as an initiative was really about giving maximum flexibility to our guests, exactly as you said to get as out there as they want to, or stay as safe and on their own as they'd like to.Steph:What we've noticed is actually those channels are really providing more predictability for the guests around their experience. So they can basically say, "I just want to be able to know that I can pick up the order around this time." And many of them come in and are invited by this atmosphere and are starting to open up again and feeling like, "Hey, maybe I'll just sit here and enjoy the experience of sitting in a restaurant." We're seeing that more and more and I think that's going to be the trend over the next year as people start to come on back.Stephanie Postles:Yep. I wonder, it feels like a lot of not just restaurants, but stores in general are flipping inside out. Where it's like you don't really need as much as what's inside anymore. Why not have most things outside and pick it up and order it from the outside and then sit at a table, or just enjoy the outdoors. Which when I came to Austin actually, that was something that felt really big here, where I hadn't really seen much of that on the East Coast or even in the Bay Area. It wasn't as big of a thing as like here, everything's outdoors. All the restaurants are outdoors and it seems like that model might be accelerating, not just even with restaurants, but I mean thinking about some of the big home improvement stores. Why do I need to go in there if I can just order and just pick up on the curb? Why do I need to go through every aisle to find the specific nail. Obviously I am not a DIYer. Whatever I'm looking for, I don't want to browse around for it. Go help me find it and then bring it to me.Steph:I think that's right and I think our restaurants have always been very design led. We always like that feeling of an outside and our first restaurant in Madison Square Park is literally in a park. So, this year has been really interesting as our real estate and design teams have started looking at new locations of Shake Shacks because we are looking for very different things now. We're looking for that outdoor patio. We're thinking about things like heating outdoor patios where it make sense to do so. We're also thinking about things like accessibility for cars. So drive-through is something we've talked about is coming for us and that is a totally new format for us. We've never really looked at sites that were drive-through specific, but now we are. And trying to make that uniquely us. I think a lot of drive-throughs are almost very transactional and your very last ditch effort, got to get something to eat and I'm going to stay in my car.Steph:We would really like to again, bring our unique experience to that. But certainly, I think it's changed how we look at real estate and how we look at how we want to serve the guest and where the experience happens. I think it's exciting, especially now I live in New York City and see how the city has totally pivoted to keeping some of this outdoor dining. Sometimes it feels like a little bit like Spain, when you're on certain streets and you see all these elevated platforms and restaurants outside.Stephanie Postles:Yeah, I know.Steph:So I think there are elements of this last year that'll be great if they stay.Stephanie Postles:Yeah, I love that. When I was in Palo Alto they closed down University Avenue which was a big thing that cars would always drive through and they put all these restaurants out on University Avenue and everyone was like, "They should just keep it like this. Why do cars actually need to drive right down the center of here? They can go around." Yeah, I think a lot of businesses are starting to rethink that model of why do we need to confine people and use the rest for parked cars that aren't doing anything, which is an interesting world to be in now.Steph:Yeah, 100%. I worked at about three of those restaurants along University Avenue.Stephanie Postles:Oh, did you?Steph:So, I absolutely love that example because it used to be so different and I think we all used to be of course post-pandemic world will be very different. But I think we all used to be focused on what's going on inside and now I think everyone's like, "Just let me be outside." I think that hopefully will not shift back too quickly. I think people will still have that attitude for the near term.Stephanie Postles:Yeah, it does seem like there's, especially in fast food, seems like there has to be two drive-throughs. You've got the one for people who are like, "I want the experience, I want the full shindig. I want to be able to talk to the people who are providing the food." Then there's other people that are like, "Just need to get in and out. I know the food's great, we'll talk another time." It seems like there could be a cool split test to have a guide shop style store of which lane is utilized more.Steph:Yeah, this is something we've looked at.Stephanie Postles:Oh, really?Steph:So we just launched ... yeah exactly. We've looked at drive up windows. So drive up windows are basically you've pre-ordered. Your order is waiting, but you still don't want to get out of you car. Different from curbside in that you actually drive up to a window, but there's no ordering at that point. There's actually just a handoff to you. So we have two of these now operating in the Midwest and it's a hugely popular option for those two places. They love it. So one's in Fishers, Indiana. We're actually seeing a huge percentage of our digital orders choosing that experience of not having to get out of the car, having pre-ordered. We have this hypothesis around drive-through as a very different use case. It's a spontaneous moment. It's you're driving down the highway. I know this well, I have three children and there's this moment where everybody is cranky and hungry. Drive-through is almost a not a premeditated moment. It's a, "I need to get a meal right now."Steph:And so you do need to order on premise, and again from my own personal experience as a parent, there are those moments where you just are not ready to take three kids out of car seats. You just want to stay on track to wherever you're doing. So we really view it as two distinct use cases to your point, and we're certainly not opposed to this idea that maybe those experiences could live in parallel, or as we're learning we think there are some markets that will be primed for the drive-through option and some that'll be prime for a drive up option where it's like, I've already pre-ordered. So, we're excited. We think that's going to be a big part of how our business begins to shift as we continue to expand.Stephanie Postles:Yeah. But I think that als just shows the nature of how quick you all were able to shift, two new consumer expectations and keeping a pulse on what do people want? Okay, let's quickly, let's try it out. Then depending on the market like you said, some people might want different things. I mean, I have three kids and my three year old, when his blood sugar drops, I'm like, whatever there is. Gas station food, I don't care. Eat this kid. It doesn't matter.Steph:It's so true and I think, it's interesting as we go through this because living in New York City a lot of us on our team were trying to figure that out in terms of, "Hey we live in New York City. How should we launch a drive-through? There are no drive-throughs really in New York City." So we were all having these really funny meetings where we were really trying to digital into it. There are certainly folks on our development team who have not done a drive-through in many, many years. So that was a fun personal experience where I could say, "Listen, this is a huge part of my life. I hit a lot of drive-throughs just as a parent. It's a key part of our restaurant mix and choice. So it's been very fun to bring that experience to a lot of our projects, because there are definite use cases that speak to a certain consumer segment I happen to fit.Stephanie Postles:Yep, you represent me well too then. You can speak for me wherever you go. It sounds like we're very similar. So, how do you go about keeping your customers engaged, even when Shake Shack is not on their mind maybe. They're not even hungry. Are there ways that you try and pull them into this community? And maybe so when they are driving by you're like, "Hi, hello, we're over here in case you miss us." How do you think about that engagement?Steph:Yeah, that was a really interesting piece of taking this role for me. When I joined Shake Shack I think I asked our CMO at the time, "What do we spend on digital marketing?" And the number he gave me I laughed out loud. I was like, "Wow, I really think there's massive upside on that number. That's a number that I spend monthly for marketing a fertility clinic in New York City." He and I had a really good laugh about it and we said there's such great growth out there. I think digital marketing and I know a lot has been said about ads on Facebook and ads within our social media platforms, whether or not they're relevant and whether or not they're tracking, et cetera.Steph:But, we have seen tremendous growth of our digital guests coming through those channels and I think it is about the right creative, the right message and the right audience. So we've been very focused on increasing our relevance to that audience, keeping Shake Shack top of mind. It's been a great channel for us to share new features we have, like curbside or drive up window, or delivery now available in the Shack app. Those are things we can put out on paid ads that I think it's harder to reach people and it has been harder to reach people over the last year. So our digital guest acquisition has been really an exciting channel to double, triple down on.Steph:I think it keeps us top of mind and honestly what's been most successful for us is when we are going to open a new restaurant, we try to go out there with digital ads, before the opening, so that folks get excited. So that folks know they can download the app and be ready for opening day when we're usually crushed with people. And recently we've opened a few new restaurants where it's been exciting to see how many people have downloaded the app before us, even opening instead of standing in a long, snaking line on the first day. They're actually placing a digital order on their first day and having a more expedient experience on that. So that's been really fun and I think it's about, to your point, staying top of mind, preparing for your visit and getting excited for your visit. So it's a little bit more than just the need to eat something and driving by and less of a functional visit.Stephanie Postles:Yep, yeah. That's great. Are you giving coupons or other things to incentivize people to download the app and get them in there?Steph:It's interesting. We've tested many things and we have not had to incentivize with discounts. And that is actually a really core tenant of ours I think as we go through this. A lot of the premium brands that I've worked with have gone by the wayside, by over discounting. And I think it's no secret that in retail that that has been a really big challenge. Certainly with our challenge at Ralph Lauren in that the guests, the customer was only buying apparel on a semi-regular basis. And so almost waiting for the sale. So I think hospitality is going to continue to take some cues from what's happened in retail and be hyper focused on now being overly discount driven. So we've been really careful about how we divvy that out.Steph:We also look at our QSR competitors and think about value menus and dollar menus and what that means. Shake Shack's ingredients are very well known for using premium ingredients. We think there's value in providing these premium ingredients at accessible price points. So our view is to keep that as pure as we can. Not to say I think what we have found is the lifetime value of digital guests is so high, that somewhere in that journey we do need to keep incentivizing for frequency. So, we do a welcome offer that's somewhere in that first stream, but it's not how we acquire the first guest, the first touchpoint.Stephanie Postles:Yep. How are you viewing food marketplaces, like Uber Eats and Grubhub? Do you guys play with them? How do you think about that relationship, while also still representing your brand in a very different way compared to a lot of other fast food type of places?Steph:Yeah. I always talk about the marketplaces. We have great relationships with them. We are available on all of them. So we work with Uber Eats, DoorDash and Grubhub. I view them as a microphone for the brand. If you're hungry and you're going to order delivery, chances are you'll be going to one of those apps. Now if you're looking for Shake Shack, I would always hope that you come to ours. So, we have to be in mix with our third party partners and we do a lot of fun activations with them because, honestly it's great to split the check on talent if we do something with a partner. So for example, we did a really fun partnership with DoorDash and Boyz II Men over Valentine's Day. And we just thought that was so nostalgic and very brand right for us, brand right for DoorDash. What's more fun than a Valentine's day berries to men shake delivered by door dash. So it was a great experience in terms of getting to partner with talent, getting to split that check with DoorDash and we reached a ton of people through the DoorDash platform and we were happy to do so.Steph:I think those are examples of how we like to use our third party partnerships to do uniquely Shake Shack things, but with a really big platform. And then, on our own delivery we really are focused on making sure that that experience is great and if you want Shake Shack, we want to make sure that guests can choose the mode, whatever is most convenient for them. So they play a complimentary role.Stephanie Postles:Got it. Yeah, love the Boyz II Men thing. I wish I had seen that because that's an all time favorite right there. No one can say they don't like Boyz II Men. I mean, I don't think they can.Steph:We completely agree and it was such a fun partnership to work with them on Valentine's Day. We were not totally surprised, but it was just amazing to see the fan base turn out for Valentine's Day. So that was a really fun one and it inspired us to think about these cultural moments where talent, culture, brands, Shake Shack can all come together. So that's really how we've been thinking about a lot of the things we do is how can we bring that experience to the guest? That's been a huge part of this past year is we got to come to you because it's a challenging year. You may not be going many places.Stephanie Postles:Yep.Steph:That was a really fun one.Stephanie Postles:That's amazing. So what does it look like forming that partnership? Like you said working with talent, working with a food marketplace, bringing it all together. What does that process look like behind the scenes?Steph:Yeah, we worked super closely with them. We have a dedicated team that works with our third parties and I think the biggest thing about that is we want to be always focused on the thing that another restaurant couldn't do. I think there are a lot of cool celebrities and talent out there who work with a lot of different brands and I think we just are always trying to strike that balance of Shake Shack is known for a modern take on classic food. So Boyz II Men really fits that. It's the throwback to something nostalgic. So we love to have that line straddled between something that's nostalgic and something that's cool and culturally in the know. Shake Shack is like this culty brand in many ways. So, anything we can do to wink and nod at that little cultural zeitgeist I think is what we brief our agencies, what we brief our partners as these would be great partnerships.Steph:The other example I love to give is we most recently for 4-20 partnered with Action Bronson and Postmates. Action is so amazing as an influencer. He's hilarious. We think he's just perfect for 4-20 as the day. He celebrates and observes and it was funny because he was releasing his memoir on 4-20 and we thought this is so perfect.Stephanie Postles:Oh, great.Steph:So we partnered with Action and we basically said, "What would be the most ideal menu item for you on this day?" And he put together this double bacon Action Bronson Shack Burger which we thought was amazing and looked incredible. It's an item that we actually get asked for a lot. So we put it on the menu for 4-20, for this partnership with Action. He made a video which is him sharing how a Double Smokeshack makes him feel, which was hilarious. It's that. I think it's we know it when we've hit and the thing I love about our brand is that we can flex those, a very wide range of interest across culture. And so from one month Boyz II Men to the next month doing Action Bronson was just like a really fun testament to how far we can stretch our brand and our values. So it was great.Stephanie Postles:Yeah, I love it. That's so fun. How do you think about, I mean you joined during an interesting time. All of a sudden it starts accelerating really quickly. You're trying to figure out whoa, whoa what's happening in this whole new world and you were betting on digital being a certain percent. It skyrockets. How do you stay on top of innovating during a period like that? Because I'm sure you came in with a ton of ideas like, I'm going to do this, this. My first 90 days might look like this. Maybe some ideas that you thought were moonshots. And then all of a sudden you're maybe having to scramble a bit. How do you get back to that innovator mindset, if at all right now?Steph:Yeah, no I think that the last year, when I first joined we had a great roadmap that I was so excited about. The roadmap was like we need to innovate on our platforms. We need to focus on bringing actually a lot of our platforms up to par. So Android and web were my first focuses because those were our aging platforms and platforms we wanted to bring in house. So, we really focused on those two and that was going to be our big story for 2020. When COVID hit, every single innovation that we wanted to make, it was faster for us to deliver it through our iOS app. So we made a ton of new improvements and additions in iOS, leaving a lot of android users annoyed at us because a lot of the new features we were adding weren't available for android. So I think that innovator mindset, I think the rest of this year we're going to be finishing out almost that first year roadmap.Steph:It's crazy to think about it, but finishing out that first year roadmap and bringing all of our featured parody across our platforms. We have to get to that and I think that's that first stage. But, the cool thing about the last year is we've been forced to move so quickly. We actually moved our company towards that agile development cycle. So now I think we have a much more prone, agile methodology for how we launch new technology and that's really exciting for any digital development or product person. Because in my mind that leads us down the path of, "Hey, we can pilot stuff. We can be more agile. We can be faster. We can do one platform at a time." So I think that gives us a lot of room in the future to perhaps add whatever it might be on a small scale before we take it to all three platforms and go big. I think actually this last year forced us into a much faster cycle and development cycle, which is great, because I think for any technology that's basically where you got to get to.Stephanie Postles:Yeah. I mean, it sometimes still feels crazy to me that we have to build for different platforms. I totally get it. I mean I built apps back in the day. But I remember getting the [inaudible] app done and being like, "Ugh, I have to essentially rebuild it so it fits with android devices and all the other ones out there, and different sizes. I don't know why this feels vile to me that we still do this, but it feels archaic. When will there be a place where it's like you build once and it scales?Steph:Yeah, we think about this a lot too because we're like, "This is actually the front door for so many guests," and that's been a new mindset for us too, because I think there was a time where people felt that, "Well you're going to discover Shake Shack through the neighborhood. You're going to walk around and walk through that door. But the digital front door is so much bigger. And so you've got all these platforms and interestingly they're three separate doors. There are reasons for each of them, which is super frustrating from a developer's perspective because it is like doing it three times. But yes, in the moments that we feel like we have to motivate our team, we definitely go back to this digital front door being so much wider and if were able to cast the widest possible net, that we're going to really capture the guests, no matter how they choose to interact with us.Stephanie Postles:Yeah, yeah. And even thinking about adding on then an international layer to devices. I mean, that was something I know we struggle with back at Google of people were not even able to update their device because of data issues. I feel like things like that are taken for granted in the U.S. Of course all my apps just update in the background and I never even have to think about it really anymore. But I mean, in other areas that's a huge thing of, "Oh, well how much data will this take in storage?" And that's a whole other big thing, especially with all these new users coming online. Is this something that you guys are thinking about too?Steph:Well it's a fascinating thing because we licensed Shacks very early at Shake Shack. So, we have a big international presence and we work with a lot of licensed partners who help us develop our digital platforms through those partners. I think one day the holy grail for me will be that you can use the Shack app everywhere, in airports, in stadiums, in Japan. I think that would be incredible. For now, we're not there. We rely on our partners to build these digital tools on their own platforms and whatever is relevant for their market, et cetera. We work really closely with our licensing team though and I think that's been a really fun part of his past year as well, is being able to share with our license partners, hey this is our digital roadmap and what we're building on our side and on our own properties and platforms. In some ways they've tried to mimic that, which is great.Steph:You start to see them adding delivery. You start to see them thinking about different pick up options in their restaurants, et cetera. So, I think that's been real inspiration, but I think that ultimately if I could look 10 years out, I certainly want to be the app that works omnichannel and omnipartner which would be a huge challenge to get to, but would be awesome one day.Stephanie Postles:Yeah, yeah. Are there any trends that you're seeing right now? It can be here or abroad, that are actually surprising to you where you're like, "Oh, that's picking up, or people want it that way." Anything there that's surprising, because I feel like this whole past year too is full of surprises.Steph:Yeah. Ghost kitchens continue to surprise me.Stephanie Postles:What is it?Steph:Yeah, not because I don't see the value. We're actually looking into them and some of our license partners use ghost kitchens to to-Stephanie Postles:Oh, kitchens. I've never heard of those.Steph:... service the different areas. Yeah, so ghost kitchen is basically it could be a food truck. It could be a kitchen or a commercial kitchen. It is not a branded restaurant, there's no seating. But, in London ghost kitchens, for example, are serving Shake Shack to a delivery audience, for example. So, our food is cooked up to our standard and with our ingredients, et cetera, in an unbranded storefront and delivery partners pick it up and it's delivered the guest and the guest never really knows that it didn't come from a Shake Shack restaurant. So that's the ghost kitchen concept. We're certainly looking at it domestically where we might have tons of demand and not able to fulfill it through our restaurants. But the reason I think this concept just totally baffles me is, there are brands now trying to use ghost kitchens as a way to get to 250 restaurants overnight. I think it's such an interesting thing because the question of scale versus brand is one that I think that not everyone's getting right.Steph:So, some of these folks don't really have a brand. They might have an influencer following, or they might have an idea, or they might be a really small restaurant concept. And they're able to get to massive scale, like 250 restaurants nationwide by using ghost kitchens. I think it's really interesting. I still can't figure out this trend, so that was why it was my answer to your question, because I'm looking at it and saying, "How far can this concept push?" It's great from a real estate, not having to build out space, not having to train anybody.Steph:But, how far will the consumer go in buying into that, without the experience, without the physical place that you can go? It's almost like when Amazon told us we don't ever have to go in a store. We're just going to deliver things to you. Brick and mortar retailers were like poo-pooing it a little bit because they're like, "Well, no everybody will want to come to a store." I think there's a happy medium there. So food will go through that too and I think it'll be an interesting evolution of how many concepts can get to scale through ghost kitchens and how many of those will survive?"Stephanie Postles:Yeah, I mean I also wonder how many people are going to get ghosted with that whole idea. I mean I think about all these new companies right now, especially in the e-commerce world popping up really quick, over promising, unable to deliver, and then they're gone. I mean that's just because it's obviously a lot of people are going online right now. It's very easy to do. It's very easy to sell. It's easy to maybe drop ship and white label things. But, I think that of when will there be a point of distrust because someone gets burned like, "Wait this isn't what I thought it was. This isn't the quality."Steph:I think there will be a flight to quality. I think ultimately a lot of those concepts are fun. They can pop up. You might try it once, but as we were talking about at the beginning, how do you get people to come back? People come back for the experience. People come back for food that's really high quality and they can really feel the value of that. I think it's such an interesting thing for me to watch because I think complimented with the right brand and actually done correctly, that could be an incredible way to scale. But it is very much like what happened in e-commerce and what is happening in e-commerce where it's like, "You start to wonder where is the quality control on this and also how often is a guest going to truly buy into that?"Stephanie Postles:Yeah, yeah. I wonder if there's an opportunity for restaurants to merge, turn into fusion restaurants where it's like now we are a Dunkin Donuts and Shake Shack and if you order from this ghost truck, you can have ingredients from both. Because I do find myself, especially on Grubhub where I'm like, "Oh, I kind of want a little Indian food, but then I also want Thai food and this." That maybe partnerships mentality maybe could work. Because then you're actually giving something more, versus the alternative is, "Well, I could just order directly from Shake Shack."Steph:Totally and I think one of the ways we've had a lot of fun experimenting with this is we did just recently do this now serve and collab series. So we bring in a chef. In Atlanta we brought in Pinky Cole from Slutty Vegan. Here in New York we worked with J.P. from Attaboy. It was super fun to bring in really unusual ingredients and put them in a Shake Shack concept. We loved this for testing and getting a sense for, "Hey, is it our guests who's really loving this new ingredient or this type of food in burger form, or is it that we're bringing in new guests and someone who's coming as a huge fan of that chef?"Steph:So what was interesting about all that is in Atlanta we certainly drew massive fans of Pinky Cole and her vegan concept. That certainly has gotten us thinking here in New York when we partnered with J.P. and with Attaboy, we saw a lot of Asian guests coming out. I think it had to do with our philanthropic partnership as well. But, it's just a lot of really interesting stuff for us to think about. Is there a way to continue to expand our menu properly to serve that guest?Stephanie Postles:Yeah, yeah. That's always a challenging thing to think about of not going too far where you get distracted and staying true to the roots, but also not being so stuck that you can't innovate and try new things, and fail fast potentially. But at least get in front of new markets.Steph:Totally and I think we also love it from a community gathering aspect. I think there's always some excitement when you come to a chef collab and I think we've always wanted to go back to our culinary roots and really share that with our guests too. So, our background being founded out of the Union Square Hospitality Group, that culinary thing will always be part of what we do. And it's been a great fun and innovative test and learn environment for our culinary team, and also for our marketing team to say, "Hey, how can you reach new audiences?"Stephanie Postles:Yep, yeah. That's super cool. So where do you want to be in the next three to five years with Shake Shack? What's your North Star? Where you all headed to?Steph:Yeah, I mean I think we want to maintain this amazing digital relationship with our guests. If I look five years out, I think Shake Shack is growing quickly from a footprint perspective, from our digital platforms. So in the next five years, I expect to see our brand in twice as many places and I expect in our digital platforms to be able to capture that full experience. What I mean by that is I think I'm looking at a few things like content infused experience and that frictionless experience, and ultimately that really personal experience coming through our digital platforms. There's a lot of, I could easily look out and see a lot of QSR apps that do an amazing job at just that transactional drive to conversion and complete. But I also know there's a different set of apps that I use that literally just bring me joy. I would love Shake Shack to sit in that latter camp. I would love to create uplifting digital experiences. People use our app because it makes them feel something and also feel satisfied and uplifted the way our food experience is.Steph:I think that's a tall order. I think it would be different if I were just trying to gear our team to mimic the best in class of what's out there. But that's boring and that's not what we want to do. We're super focused on Shake Shack having really differentiated digital platforms, and delivery digital and infusing it into our omnichannel experience. So you will see more screens in our shacks as we find the right way to provide status and provide order notifications and in some cases menu boards in a digital way. We want to continue to evolve our brand toward that direction so we can be more dynamic and be more personal, and be more relevant.Stephanie Postles:Yep, yeah. I love that and then all of that just leads to a better one to one relationship, which I think a lot of brands are going to be struggling with, trying to figure out how to build that up and how to create authentic content that keeps our consumer there in a way that they want to stay there, so they can keep the conversation going and not lose that connection.Steph:Yeah, I think that the one to one marketing, I mean that's the grail right? But even just more personalized content. I think we're starting to segment our guests more consistently. Our CRM capabilities have really improved over the last year and will continue to do so now that we have these 1.8 million guests that we have to really better understand. So we're looking at different capabilities too from an automation perspective and when we think about how to keep people engaged, we really want to make sure we're delivering content that's relevant through all of our channels. And it's funny because you know when you hit it. We did just a fun push message, those really awkward days when we were waiting for election results, right after the 2020 presidential election. I think there was one day that we just decided very Shake Shack and very brand playful. We were saying, "You know what people really need right now is comfort, and nothing says comfort like a cheese fry."Steph:We had some push notification that we designed out for that evening and it really hit. I think we got dozens of tweets of people just sreenshotting this push message. So I think we really have that luxury with our brand tonality and voice that we are allowed to be comforting and playful, and when you hit it, you hit it. So we've really had a couple of those cases and now we're thinking through how do you systematize that? How do you make that more of the everyday?Stephanie Postles:I love that. All right, well let's shift over to the lightning round. The lightning round is brought to you by Salesforce Commerce Cloud. This is where I ask a question and you have a minute or less to answer. Are you ready Steph?Steph:I'm ready.Stephanie Postles:All right, when you want to get into a creative mode, what do you do?Steph:That's such a hard question.Stephanie Postles:I know, that's why it's the lightning round.Steph:Okay, well this is embarrassing. When I need to get into a creative mood, I take a shower.Stephanie Postles:That's great.Steph:There's nothing better than a really great shower and also most working parents know that the shower is the only, the last sacred place that you can avoid your children.Stephanie Postles:I love that and I 1000% agree with that. If you were to have a podcast, what would it be about and who would your first guest be?Steph:I would love to do a podcast about fearless women and their take on society and the world. I'm so lucky that I've been able to befriend a lot of women in this space, hospitality and through all the roles that I've had. My first guest would be Debbie Sue, who is the CEO of OpenTable. She's had an incredible career and happens to be a very good friend of mine.Stephanie Postles:Oh, she sounds awesome. I would for sure listen to that. That sounds great. What's one thing that you don't understand today, that you wish you did?Steph:I wish I understood a bit more about this intersection between consumer psychology and AI. I think there's a lot of AI being used to develop plans around data, et cetera. I would love to get to that AI that's truly intelligent, that understand consumer psychology. I have an Alexa in my house and I think that she's supposed to understand certain things. I don't think she really gets me yet. Ultimately that's a space that I'm super interested in that almost like human's machine connection and will we get there, to where they can be really anticipatory and understand us?Stephanie Postles:Yep, yeah. I feel that all the time. I'm like how could you not understand that? I perfectly said exactly what's in my head and not working for me here. That's a good one. What's on your ideal hamburger?Steph:Oh, well that's easy. My ideal hamburger is a Shack Burger, so Shack Sauce, lettuce, tomato, I add sliced onions, sometimes a pickle, it depends. But that's it, on a potato roll.Stephanie Postles:That sounds good, an now I'm hungry. All right and the last one, what one thing will have the biggest impact on e-commerce in the next year?Steph:I think aside from Amazon, I think the biggest thing that will happen in e-commerce is our ability to deliver those orders. So, one thing we've been seeing for awhile is that last mile is becoming harder and harder to be profitable. There are only a few companies that can still make money and do that last mile. So I love everything I'm seeing on consolidating that last mile. There are companies out there that are really trying to cut down on waste for that last mile and not package everything the way all individually and separately. So, I think e-commerce in the next year and in the future is going to have to really figure out how to do the last mile in a way that is environmentally conscious, consumer friendly, and impactful. And I think that that'll be a big shift that's going to happen.Stephanie Postles:Yes, yeah. That's a big one. Awesome. Well, Steph thanks so much for joining this show. Where can people find out more about you and go to a Shake Shack or download the app? How should they find it?Steph:Yes. Shakeshack.com, @ShakeShack on Instagram and follow us and you never know what might happen. You might get a free burger.Stephanie Postles:Oh, yeah. That's awesome. Yeah, thanks so much. It's been great.Steph:Thank you.

Hello darlings! Welcome to another podcast! Today I'll share my thoughts on the house of BOND as well as spill some tea on the AFFORDABLE pricing options. $4 Madison Square Park: https://bit.ly/3bmxBjn $4 Liberty Island: https://bit.ly/3oWG7Lh --- Support this podcast: https://podcasters.spotify.com/pod/show/rhonda-lareese/support

Erwin Redl is based in Bowling Green, OH and New York City. He states that: “Since 1997, I have investigated the process of “reverse engineering” by (re-)translating the abstract aesthetic language of virtual reality and 3‑D computer modeling, back into architectural environments by means of large-scale light installations. Space is experienced as a second skin, our social skin, which is transformed through my artistic intervention. Due to the very nature of its architectural dimension, participating by simply being “present” is an integral part of the installation. Visual perception works in conjunction with corporeal motion, and the subsequent passage of time.” The formal aspect of his work becomes easily accessible through conscious aesthetic reduction to a minimalist vocabulary. Interpretation and understanding of this characteristic is dependent upon the viewer’s subjective references. Equally, the various interactions between the visitors within the context of the installation re-shape each viewer’s subjective references and reveal a complex social phenomenon. Redl’s large scale light installations have been featured in major museums, as well as in the public space around the world. Recent projects include “White Out,” which as installed in Madison Square Park, New York City and at the Oklahoma Contemporary, Oklahoma City and “Circles Unity” presented the winter in the tunnel below the Tampa Convention Center, Tampa, Florida.

Dr. Pooja Amy Shah is pioneering the future of medicine by merging Eastern medical traditions, mind-body medicine and Western allopathic care.  Years ago, we met in Brooklyn over a cup of ceremonial cacao. I offered Dr. Shah social media guidance and she offered me a magical acupuncture experience. I’m excited to share her kindness and wisdom with you! See all show notes on wokeandwired.com We discuss:  The power of rituals Accessing the magic within  Mind-body medicine Growing up with Indian rituals and integrating them today  Meditation as an antidote to anxiety  Metta meditation  Plant medicine  The new paradigm of medicine  Social media About Dr. Pooja Amy Shah: Dr. Pooja Amy Shah is a licensed and dual board certified physician (M.D.) in Integrative Medicine and Family Medicine. She followed medical school and residency with additional education in integrative medicine including: medical acupuncture at Harvard Medical School, contemplative psychotherapy at Nalanda Institute, mind-body medicine at Harvard University’s Benson-Henry Institute, yoga teacher certification at Kula Yoga Project NYC, integrative medicine studies through the University of Arizona’s Andrew Weil Center for Integrative Medicine, among others. Dr. Shah has a private integrative medicine practice near Madison Square Park focused on the holistic healing of the body and mind using a skillful blend of Eastern medical traditions and standard Western allopathic care. She also works as an Assistant Professor of Medicine at Columbia University / New York-Presbyterian Hospital since 2011 where she serves as Director of Integrative Medicine and teaches residents and medical students. She offers a number of courses and workshops, most often on the subject of incorporating mind-body medicine into your daily life for whole health and wellness. Connect with Dr. Pooja Amy Shah:  drpoojaamyshah.com Courses + Workshops: https://www.drpoojaamyshah.com/learn   Connect with Woke & Wired: If you enjoyed the podcast, share it with a friend or on Instagram stories (tag @wokeandwired). Subscribe, rate and review the show on iTunes. Join my email list to know about upcoming workshops and more. Connect with Ksenia:  Instagram: @wokeandwired @ksenia.brief TikTok: @athomewithksenia Courses and programs

In 2001, Shake Shack started out as one hot dog cart in Madison Square Park, but over the last 20 years, it has become one of the most iconic fast casual restaurants in America with 300+ locations around the world. When the pandemic hit, the restaurant chain known for its burgers and shakes lost 85% of their sales within a week. This caused the brand to pivot rapidly to digital and expedite their entire digital strategy. Shake Shack not only survived the pandemic, but thrived by adding more than 2 million customers to its mobile app experience over the past year. On the latest episode of The Business of Marketing, we sat down with Shake Shake CMO Jay Livingston to discuss his fundamental role in the brand's digital strategy and his incredible career journey from his time in consumer banking as the SVP of Global Marketing at Bank of America to CMO of the pet-food delivery company, BARK. In 2019, Jay became CMO of Shake Shack. Tune in to hear about Shake Shack's mission to Stand for Something Good® and how that mission has been fundamental to the business during the Pandemic as they have had to lean heavily into their core values to ensure they were able to stay afloat, keep their staff and customers safe while still delivering a world-class experience. Brought to you by SAP

Dorothy Arnold was a beautiful and wealthy socialite living on the Upper East Side of New York City with her family. On December 12, 1910, while shopping in Madison Square Park, she vanished in broad daylight. The circumstances surrounding her disappearance are odd, including the suspicious behavior of her family, and her secret relationship with an older man. This mystery has captivated New Yorkers for decades. How does a woman simply vanish amid a crowd in New York City? Did she runaway? Is a botched abortion to blame?ALSO: If Ali got kidnapped she would tell the kidnapper she was married to the chief of police.—EMAIL US: Webcrawlerspod@gmail.comLEAVE US A VOICEMAIL: 626-604-6262__JOIN OUR DISCORD: https://discord.com/invite/VNGJnHr—FOLLOW US: Twitter / Instagram / Reddit / Facebook—JOIN OUR PATREON: HERE—MERCH: https://webcrawlerspod.com— Support this show http://supporter.acast.com/webcrawlers. See acast.com/privacy for privacy and opt-out information.

Emma (not her real name) introduces herself and tells us about how she overheard a conversation a while ago in Madison Square Park in Manhattan between a young man in a wheelchair and a strict looking young woman and how this conversation sent her on her current mission. She manages to interview this slightly strange young man, named W.C. and finds out about his peculiar roommate, Ashley, who disappeared on him. Emma is compelled to find her 

July 2019 — For the third episode of “Viewpoints, with Galerie Lelong,” artist Leonardo Drew joins curator Larry Ossei-Mensah for a conversation about Drew's ever-changing art practice, his growing up in the P.T. Barnum apartments, and the artist's ongoing attempts to make chaos legible. Ossei-Mensah, the Susanne Feld Hilberry Senior Curator at the Museum of Contemporary Art Detroit (MOCAD), examines Drew's current solo exhibition at Galerie Lelong in New York as well as his first public-art project, a monumental work now on view in Madison Square Park. © 2019 | Galerie Lelong & Co. | All Rights Reserved

In a preliminary report, the NTSB has released details this week on the June 10th crash of a helicopter atop the AXA Equities building in Midtown. New measles cases continue to decrease as the city's outbreak continues. In the latest data, there have been just 16 new cases reported in June 2019, down from highs in March and April of around 170 new cases per month. Combined with the outbreak in Rockland County, New York State continues to make up the largest percentage of the nationwide total, which, at 1,077 cases, has now surpassed numbers last seen 27 years ago and has become the largest outbreak seen since the disease was declared eliminated in the year 2000. As a comparison, there were only 86 cases of measles reported nationwide in 2016. 50 years ago on June 28, 1969 — Tensions between police and the gay community boil over into a revolt during an overnight raid on the Stonewall Inn — View the full schedule of the WorldPride Festival during June and plan for the Pride parade, coming up on June 30th. The parade will step off at Madison Square Park, march down Fifth Avenue and across to Stonewall, then north up Seventh Avenue to end at 23rd Street. 36 years ago on June 28, 1983 — Eight men are arrested in a $1.5 million gold heist 2 years ago on June 30, 2017 — A doctor opens fire at Bronx-Lebanon hospital The first issue of the Illustrated Daily News is published, which would become the modern-day New York Daily News. 33 years ago on July 3, 1986 — The opening ceremony of Liberty Weekend begins four days of celebrations around the Statue of Liberty's 100th anniversary and reopening after an extensive renovation — The blimp race above the Hudson would be replicated 25 years later. The Pizza Hut blimp crashes onto 410 West 53rd Street This year's Fourth of July fireworks will be launched from the Brooklyn Bridge, and not just from barges in the river. A Great Big City has been running a 24-hour newsfeed since 2010, but the AGBC News podcast is just getting started, and we need your support. A Great Big City is built on a dedication to explaining what is happening and how it fits into the larger history of New York, which means thoroughly researching every topic and avoiding clickbait headlines to provide a straightforward, honest, and factual explanation of the news. Individuals can make a monthly or one-time contribution at agreatbigcity.com/support and local businesses can have a lasting impact by supporting local news while promoting products or services directly to interested customers listening to this podcast. Visit agreatbigcity.com/advertising to learn more. AGBC is more than just a news website: It also automatically checks MTA data before morning rush hour and sends out notifications if there are delays on any subway lines, LIRR or MetroNorth trains, and bridges and tunnels. Follow @agreatbigcity on social media to receive the alerts. Park of the day Park Avenue Malls (59th Street) Parks Events Freshkills Park Open Hours — Date: June 30, 2019 Concert Calendar This is the AGBC Concert Calendar for the upcoming week: LadyLand Festival, Allie X, bottoms, Clara 3000, COI LERAY, Dorian Electra, FEE LION, Gossip, Honey Dijon, and HU DAT are playing The Brooklyn Mirage on Friday, June 28th. Screaming Females and Swearin' are playing Industry City Courtyard on Friday, June 28th. Astronoid and Infinity Shred are playing Saint Vitus Bar on Friday, June 28th. Liz Phair, Caroline Rose, and Ted Leo and the Pharmacists are playing Prospect Park Bandshell on Saturday, June 29th. Adam's Atoms, Bitters and Distractions, New Lives, Sharp Violet, Steve and the Not Steves, and Stugots are playing Buckley's on Saturday, June 29th. Wreckless Eric is playing Union Pool on Sunday, June 30th. Lithics and the wants are playing Union Pool on Sunday, June 30th. The Rock and Roll Playhouse with Karina's Funk Revue For Kids are playing Brooklyn Bowl — 61 Wythe Avenue — Downtown Brooklyn on Sunday, June 30th at 12pm. NYC Pride Island is playing Pier 97 — Hudson River Greenway at W 57th Street — West Village on Sunday, June 30th at 2pm. Tini & DeWalta is playing Knockdown Center — 52-19 Flushing Avenue — Maspeth on Sunday, June 30th at 2pm. Black Label Society (18+) is playing Bowery Ballroom — 6 Delancey Street — Lower East Side on Sunday, June 30th at 6pm. Guaco is playing Irving Plaza — 17 Irving Place — Noho / Union Square on Sunday, June 30th at 7pm. Bathiya with Santhush is playing St. George Theatre — 35 Hyatt Street — St. George / Tompkinsville on Sunday, June 30th at 7pm. Phony Ppl (18+) is playing Mercury Lounge — 217 East Houston Street — Lower East Side on Sunday, June 30th at 7pm. Hillsong United with Amanda Cook are playing Madison Square Garden — 4 Pennsylvania Plaza — Midtown West / Chelsea / Hudson Yards on Tuesday, July 2nd at 7pm. New Kids on the Block with Salt-N-Pepa, Naughty by Nature, Debbie Gibson, and Tiffany are playing Prudential Center — 25 Lafayette Street — on Tuesday, July 2nd at 7pm. Anberlin is playing Irving Plaza — 17 Irving Place — Noho / Union Square on Saturday, July 6th at 7pm. Thanks for listening! Find more fun things to do at agreatbigcity.com/events. Today's fact about New York Here's something you may not have known about New York: In June 2018, Citi Bike riders took an average of 65,098 rides per day, with each bike making about 6.2 trips per day Weather The extreme highs and lows for this week in weather history: Record High: 103°F on July 3, 1966 Record Low: 52°F on June 29, 1888 Weather for the week ahead: Possible light rain next Thursday, with high temperatures peaking at 93°F on Saturday. Intro and outro music: 'Start the Day' by Lee Rosevere — Concert Calendar music from Jukedeck.com

On this episode of Meet the Creatives, I interview my good friend and fellow Designer, Zipeng Zhu in Madison Square Park. We spoke about Design, his time at Sagmeister & Walsh, interning with Paula Scher at Pentagram and more!

Joe Mande is a nationally touring stand-up who's been on Best Week Ever and Live at Gotham. He's also the man behind the blog and book Look at This Fucking Hipster. Along with his co-host Noah Garfinkel, he hosts a monthly comedy show at UCB called Totally J/K, and he's written and performed in a number of stage shows including most recently, his adaptation of Glenn Beck's The Overton Window. Joe's also one of the newest writers on the Adult Swim show Delocated. A few weeks ago, we sat down with Joe in Madison Square Park before his set at Righteous Kill and discussed Isa and Oscar, yearbook contests, Mall of America stand-up, optometry apprenticeships, war stories, Right Guard, 9/11 Truthers, Judaism, surrealist interview techniques and Kobe Bryant as the Devil. Plus the debut of our new segment “The Unworkables”!