Podcast appearances and mentions of Magnolia Bakery

The Queens take a bite out of nostalgia and end up with a mouthful of disappointment. In this episode, Trey presents a scathing 1 Star Yelp Review of NYC's iconic Magnolia Bakery—specifically the once-revered banana pudding. Is it still worthy of the Sex and the City fame, or has it lost all its flavor?Before the pudding meltdown, Chelsey logs a customer service complaint we all can relate to—being trapped in the purgatory of endless department transfers. Then it's time for the Review Breakdown, where Chef Earth E. spills the (spoiled?) tea on cupcakes that taste like chemicals, banana pudding made of “whipped air,” and the death of culinary pride.⏰ Timestamps:(00:01:00) Lodge A Complaint – Endless Customer Service Loops(00:06:48) Review Breakdown – 1 Star Yelp Review of Magnolia Bakery(00:16:09) The Verdict(00:18:00) Magnolia's Reply Breakdown(00:18:46) My Royal Highness – Perfect Parking Moment(00:22:14) On This Week's After Show Pod – Penguin Overhead Mask ReviewEnjoyed the episode? Don't forget to rate and review us on Apple Podcasts, Spotify, or wherever you listen. Your support helps us grow!

Today's guest is Bobbie Lloyd, the CEO and Chief Baking Officer of the legendary Magnolia Bakery in New York City. Bobbie is also a cookbook author, and her latest book, “The Magnolia Bakery Handbook Vol. 2: Icebox Desserts,” was released earlier this year.  Bobbie joins host Jessie Sheehan to share the origin story of the bakery and how it became a global dessert empire, including how the show “Sex and the City” turned it from a local cupcake shop to an international sensation. Bobbie also walks us through the recipe for Magnolia's famous banana pudding—yes!—the recipe everyone can't get enough of. Click here for the Magnolia Bakery Banana Pudding recipe.Subscribe to our baking newsletter.Sign up here for Jubilee L.A. updates.Subscribe to Cherry Bombe Magazine to get our summer issue!Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Bobbie: Instagram, Magnolia Bakery, ”The Magnolia Bakery Handbook of Icebox Desserts” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Welcome to today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with a true baking powerhouse: Bobbie Lloyd, CEO and Chief Baking Officer of the iconic Magnolia Bakery @bakewithbobbie. You might know Magnolia for its world-famous banana pudding and charming New York City roots, but under Bobbie's leadership, it's grown into a global dessert destination with over forty locations worldwide. And just in time for the unofficial start of summer, Bobbie joins me to chat about her brand-new book: The Magnolia Bakery Handbook Volume 2: Icebox Desserts. In this episode, she gives us the inside scoop on what makes icebox desserts so beloved—think no-bake layers, cool textures, and nostalgic flavors—and shares tips for mastering them at home. We talk roasted strawberries, Frozen Key Lime Pie, and, of course, the dessert that started it all: Magnolia's famous banana pudding. With an entire chapter devoted to 13 irresistible variations, this book is a celebration of cool, creamy, crowd-pleasing treats. Whether you're a longtime Magnolia fan or a home baker looking for summer dessert inspiration, you'll love what Bobbie has to share. Things We Mention In This Episode: Register for the Build Your Author Platform workshop Magnolia Bakery Handbook of Icebox Desserts Magnolia Bakery Bobbie Lloyd @bakewithbobbie  

This week on an all-new episode of The Food Court, we're cooling things down and sweetening things up with the one and only Bobbie Lloyd — Owner & Chief Baking Officer of the iconic Magnolia Bakery! She's stopping by to dish on her delicious new book, The Magnolia Bakery Handbook Volume 2: Icebox Desserts  — hitting shelves April 22nd and available now for pre-order on Amazon! From banana pudding dreams  to cold brew chocolate chip cheesecakes , this book features 100 no-bake recipes that are perfect for spring, summer, or honestly anytime you just don't wanna turn on the oven . Get ready for:  Strawberry Shortcake Bars Peach Crisp No-Bake Bars Cannoli Icebox Bars Pumpkin Spice Pudding w/ Cookie Butter Swirl Triple Chocolate Pudding Pie Chocolate Wafer Cookies…and of course, a remix of the world-famous Banana Pudding Icebox Cake that put Magnolia on the dessert map Bobbie takes us behind the scenes of the bakery's global rise  (from West Village gem to worldwide treat), shares the inspiration behind the new book, and gives us her best tips and tricks for mastering no-bake desserts from your very own kitchen  It's a must-listen for dessert lovers, aspiring bakers, and anyone who appreciates a good pudding moment  Listen now on Spotify, Apple Podcasts, or wherever you listen to your podcasts Like, rate, and follow the show for more sweet drops! And follow us on Instagram at @the_food_court_rolandos for tasty behind-the-scenes treats and guest updates! Let's chill, chat, and get inspired with Bobbie Lloyd and The Magnolia Bakery Handbook of Icebox Desserts

Icebox desserts are no-bake or low-bake desserts that assemble quickly and set in the refrigerator. Plus they have a unique history dating to when Americans were modernizing their kitchens and embracing electricity. Bobbie Lloyd is the CEO and chief baking officer at Magnolia Bakery. She joins us to talk about some of the recipes in the new cookbook The Magnolia Bakery Handbook of Icebox Desserts: Classic and Creative Icebox Desserts with a Magnolia Bakery Twist. She'll also share how to adapt them, and field listener's calls and questions.Magnolia Bakery's Famous Banana PuddingBanana pudding has been around since the late 1800s, when faster steam ships meant bananas could make their way to US ports. It was first made with sponge cake, but by the 1920s, cake was replaced with vanilla wafers. For this recipe, I use Nabisco Nilla wafers and strongly recommend you don't make any substitutions to ensure you get the same crave-worthy texture of this iconic dessert.MAKES 4 to 5 quarts; serves up to 16INGREDIENTSPART ONE1 (3.4oz) package instant vanilla pudding mix, preferably Jell-O1 (14oz) can sweetened condensed milk1 ¼ cups (300g/10.6oz) ice-cold waterPART TWO3 cups (720g/24oz) heavy creamASSEMBLY1 (11oz) box Nilla wafers4 large or 6 small bananas, slicedINSTRUCTIONSMAKE PART ONE: Place the pudding mix into a 4-quart bowl and set aside.In a 2-quart liquid measuring cup or bowl with a spout, whisk together the sweetened condensed milk and water until smooth.Slowly pour the liquid into the bowl with the pudding mix while whisking constantly until thoroughly combined. Scrape the bottom and sides of the bowl with a spatula and stir until smooth. Cover with plastic wrap and place in the refrigerator for a minimum of 30 minutes. The pudding can be made ahead up to 24 hours. MAKE PART TWO: In a stand mixer fitted with the whisk, whip the heavy cream on medium speed for 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain. Scrape the bottom and sides of the bowl. TO ASSEMBLE: Select either a trifle bowl, a 9 × 13-inch pan, a wide glass bowl with a 4- to 5-quart capacity, or individual bowls.If using a trifle bowl, spread one-quarter of the pudding over the bottom of the bowl, then layer with one-third of the cookies and enough banana slices to cover the cookie layer. Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional vanilla wafer cookies or cookie crumbs.Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. The cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.From The Magnolia Bakery Handbook of Icebox Desserts by Bobbie Lloyd. Copyright © 2025 by Magnolia Intellectual Property, LLC. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.

This week, Juliet and Jacoby pay homage to sake, share their thoughts on Taco Bell getting into the café game, and discuss Magnolia Bakery taking to the skies. For this week's Taste Test, they try plant-based sweets. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 646-783-9138 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode 215: Shark Tank Star - Matt Higgins - Burn The Boats - Toss Plan B and Unleash Your Full Potential   In this episode, Matt Higgins, a dynamic entrepreneur and venture capitalist known for the impactful presence on "Shark Tank."  We dive into the early inspiration that fueled Matt's passion for business, shedding light on the experiences that sparked his entrepreneurial journey. Join us for this insightful conversation filled with inspiration, practical tips, and a behind-the-scenes look at the world of entrepreneurship and investment! Talking Points: What inspired you to pursue business and entrepreneurship? What were your thoughts when you joined "Shark Tank"? What pivotal moments shaped your diverse career from sports to venture capital? What important lessons from your early career still influence you today? What makes a successful pitch on "Shark Tank," and what mistakes do entrepreneurs often make? Any interesting behind-the-scenes stories from the show? What tips do you have for aspiring entrepreneurs seeking investment? What current trends in entrepreneurship and investment excite you? What key factors do you consider when evaluating potential investments? How can entrepreneurs build resilience in the face of setbacks? What's your favorite moment from "Shark Tank," as a shark or viewer? Guest Matt Higgins @mhiggins is a Shark Tank Star,Sports: Ex EVP (New York Jets) and Ex Vice Chair (Miami Dolphins); co-founder, Relevent Sports,Co-founder & CEO of RSE Venturers, Wall Street Journal Best Selling Author of Burn The Boats Burn The Boats Book - Executive Fellow @ Harvard Business School teaching Moving Beyond DTC - Partner with Gary Vaynerchuk, Vaynermedia, largest privately owned ad agency in world - Investor: Milk Bar, BlueStoneLane, Magnolia Bakery, Momofuku, Magic Spoon, numerous other consumer brands- Government: Ex COO of Lower Manhattan Development Corp overseeing redevelopment of WTC post 9/11 Host NotBasicBlonde @notbasicblonde_ NotBasicBlonde Podcast @nbbpodcast  

It turns out that superheroes and ‘saints' enjoy beer and cocktails, particularly when the libations are of the non-alcoholic variety.  The hosts chat about actor Tom Holland's foray into CPG with NA beer Bero, before riffing on an enlightening collaboration between an up-and-coming wine company and personal care brand. We also feature an interview with Megan Klein, the founder and CEO of Little Saints, an innovative brand of non-alcoholic cocktails infused with functional mushrooms, who recently appeared on “Shark Tank.” Little Saints markets several canned cocktails, including a Paloma, Negroni Spritz, Ginger Mule and Spicy Margarita, and also sells a mezcal-inspired spirit called St. Ember. While the products are primarily sold direct-to-consumer, the brand is carried nationally at Sprouts and rapidly expanding distribution at other retail chains.  Show notes: 0:25: It's A Wrap. Save Money & Be The Best. Gold, Tom. Red Wine, White Teeth. Swiss Bourbon. Pita & Garlic. – Ray ties a bow on the hosts' recent visit to London and the hosts collectively encourage listeners to save money by registering for our Winter events TODAY and also nominate brands, people and products for our annual awards. They also comment on a handful of collaborations, including one between McBride Sisters wine and Colgate(!), a bourbon flavored by a well-known cocoa brand and a sparkling beverage company that's working with a lauded baking partner. The hosts also share their take on Koia's new kids' drinks, spicy delights from a British brand with Mexican roots, low- and non-alcoholic spirits, and a new line of restaurant-style pita chips that pair perfectly with a new garlic-y condiment (just ask John). 32:59: Interview: Megan Klein, Founder & CEO, Little Saints – Megan discusses how her personal interest in better-for-you adult libations led to the creation of Little Saints. She also speaks about the brand's unorthodox social media strategy, why dropping CBD from the products had a big impact on sales, why the company invests heavily in Meta ads, how Little Saints navigated a controversial issue and how she prepared for an appearance on the ABC business competition show “Shark Tank.” Brands in this episode: Little Saints, Trip, Cano Water, MUYU, Bero, McBride Sisters, Swiss Miss, Hotel Tango, Aura Bora, Magnolia Bakery, Koia, Chili Maven, Allora, Quarter Proof, Climbing Kites, Outrageous, Issa's, Momofuku

Don't you wish you could have the Shark Tank judges tell you what you should be investing in? Well, as usual, we are making your wishes come true, because today Nicole is talking to Shark Tank's Matt Higgins. Off-screen has done even more deals through his firm RSE Ventures, where he's invested in companies like Magnolia Bakery, Momofuku, Milk Bar, &pizza, Bluestone Lane and many more. Today, Matt tells Nicole which stocks he's bullish and bearish on, how he picks good investments, what his take on celebrity entrepreneurs is, and many more gems you can use to refine your investments.  Find Matt's book Burn the Boats here: https://www.harpercollins.com/products/burn-the-boats-matt-higgins?variant=40962869493794

Magnolia Bakery has transcended its status as an iconic New York bakery to become a global dessert empire, bringing its famous cupcakes and banana pudding to fans worldwide. Despite its direct to consumer, retail, and international expansion, the bakery has managed to retain its charming, small-bakery feel while welcoming new fans.In this episode, we dive into Magnolia Bakery's growth strategies with Adam Davis, the former Senior Marketing Manager. Learn how the bakery has launched new sales channels, optimized its online shopping experience, and mastered the art of customer retention and brand loyalty. Don't miss out on these secret recipes for marketing success.Watch the full video on YouTube. 

On this episode of the Live Greatly Podcast Kristel Bauer talks with Wall Street Journal Bestselling author, CEO and Co-founder of RSE Ventures and Guest Shark from TV show Shark Tank, Matt Higgins. This is a special re-release episode to celebrate Matt being the foreword writer for Kristel Bauer's book, Work-Life Tango: Finding Happiness, Harmony and Peak Performance Wherever You Work.  Kristel and Matt discuss navigating limiting beliefs, how to boost confidence, the keys to being successful in business as well as a look into Matt's WSJ bestselling book, 'Burn the Boats. Toss Plan B Overboard and Unleash Your Full Potential'.  Tune in now! Key Takeaways from This Episode: Why Matt wrote the book Burn the Books What is the main thing that holds people back from going after their dreams/goals Qualities Matt has seen in successful people How to navigate limiting beliefs Keys to be successful in business A look into Matt's journey and how he has navigated obstacles in his path About Matt Higgins: Matt Higgins is a noted serial entrepreneur, growth equity investor as Co-founder and CEO of private investment firm, RSE Ventures, and Wall Street Journal best-selling author of Burn The Boats. He is also an Executive Fellow at the Harvard Business School where he co-teaches the course “Moving Beyond Direct-to-Consumer.”  Mr. Higgins' deep operating experience spans multiple industries over his 25-year career, which he draws upon to help founders navigate complex situations in order to reach their full potential. Mr. Higgins began his career in public service as a journalist before becoming the youngest mayoral press secretary in New York City at 26, where he managed the global media response to the September 11, 2001 terrorist attacks. He became one of the first employees – and ultimately Chief Operating Officer – of the Lower Manhattan Development Corporation, the federally funded government agency created to plan the rebuilding of the World Trade Center site. Mr. Higgins helped organize the largest international design competition in history culminating in Reflecting Absence, the September 11th National Memorial, and the development of the 1,776-feet-tall One World Trade Center, the tallest building in the northern hemisphere. After transitioning to the private sector, Mr. Higgins spent 15 years in senior leadership positions with National Football League teams. He made his mark with two NFL franchises, overseeing the revenue functions of the New York Jets as Executive Vice President of Business Operations, and after leaving the Jets, serving as Vice Chairman of the Miami Dolphins from 2012 – 2021. Higgins co-founded New York City-based RSE Ventures in 2012, amassing a multi-billion-dollar investment portfolio of leading brands across sports and entertainment, media and marketing, consumer and technology industries – including several of Fast Company's Most Innovative Companies. RSE's backings include Resy, an Open Table competitor that American Express acquired in 2019; the world's premier drone racing circuit, the Drone Racing League; the International Champions Cup, the largest privately owned soccer tournament featuring Europe's top clubs; and Derris, a brand strategy and communications firm that has helped grow many leading brands such as Warby Parker and Glossier. Higgins is also co-owner of VaynerMedia, the largest social-media first agency in the world founded by Gary Vaynerchuk. In 2016, he broadened RSE's investment focus to rapidly expanding fine dining and fast casual concepts, including NYC's iconic Magnolia Bakery, David Chang's Momofuku and Fuku, Milk Bar, &pizza and Bluestone Lane. Mr. Higgins has also been a guest shark on Emmy award-winning TV show “Shark Tank” during seasons 10-11, and Harper Collins' William Morrow imprint will release his book “Burn the Boats!” in 2023. In 2019, he received the Ellis Island Medal of Honor, joining the ranks of seven former U.S. presidents, Nobel Prize winners and other leaders for work to improve society. He is also a longstanding board member of Autism Speaks. Mr. Higgins received his Bachelor of Arts in political science and honorary doctorate from Queens College and his J.D. from Fordham Law, where he was a member of the Fordham Law Review. Order Matt Higgin's new book 'Burn the Boats. Toss Plan B Overboard and Unleash Your Full Potential' HERE Website: https://www.burntheboatsbook.com/  https://rseventures.com/team-members/matt-higgins/  Instagram: @mhiggins LinkedIn: https://www.linkedin.com/in/matt-higgins-rse/  Twitter: @mhiggins Explore Having Kristel Bauer speak at your next event or team meeting. https://www.livegreatly.co/contact  Pre-Order Kristel's Book Work-Life Tango: Finding Happiness, Harmony and Peak Performance Wherever You Work (John Murray Business, November 19th 2024) About the Host of the Live Greatly podcast, Kristel Bauer: Kristel Bauer is a corporate wellness expert, popular keynote and TEDx speaker, and the host of top-rated podcast, “Live Greatly,” a show frequently ranked in the top 1% for self-improvement. She is the author of Work-Life Tango: Finding Happiness, Harmony and Peak Performance Wherever You Work (John Murray Business, November 19th 2024).  Kristel is an Integrative Medicine Fellow & Physician Assistant with clinical experience in Integrative Psychiatry, giving her a unique perspective into optimizing mental well-being and attaining a mindset for more happiness and success in the workplace and beyond. Kristel decided to leave clinical practice in 2019 when she founded her wellness platform “Live Greatly” to share her message around well-being and success on a larger scale.  With a mission to support companies and individuals on their journeys for more happiness, success, and well-being, Kristel taps into her unique background in healthcare, business, and media, to provide invaluable insights into high power habits, leadership development, mental well-being, peak performance, resilience, sales, success, wellness at work, and a modern approach to work/life balance. Kristel is a contributing writer for Entrepreneur and she is an influencer in the business and wellness space having been recognized as a Top 10 Social Media Influencer of 2021 in Forbes. A popular speaker on a variety of topics, Kristel has presented to groups at APMP, Bank of America, Commercial Metals Company, General Mills, Northwestern University, Mazda, Santander Bank and many more. She has been featured in Forbes, Forest & Bluff Magazine, Authority Magazine & Podcast Magazine, has contributed to CEOWORLD Magazine & Real Leaders Magazine, and has appeared on ABC 7 Chicago, WGN Daytime Chicago, Fox 4's WDAF-TV's Great Day KC and Ticker News. Kristel lives in the Chicago area with her husband and their 2 children.  She can be booked for speaking engagements worldwide. To Book Kristel as a speaker for your next event, click here. Website: www.livegreatly.co  Buy Kristel Bauer's book, Work-Life Tango: Finding Happiness, Harmony and Peak Performance Wherever You Work (John Murray Business, November 19th 2024) Follow Kristel Bauer on: Instagram: @livegreatly_co  LinkedIn: Kristel Bauer Twitter: @livegreatly_co Facebook: @livegreatly.co Youtube: Live Greatly, Kristel Bauer To Watch Kristel Bauer's TEDx talk of Redefining Work/Life Balance in a COVID-19 World click here. Click HERE to check out Kristel's corporate wellness and leadership blog Click HERE to check out Kristel's Travel and Wellness Blog Disclaimer: The contents of this podcast are intended for informational and educational purposes only. Always seek the guidance of your physician for any recommendations specific to you or for any questions regarding your specific health, your sleep patterns changes to diet and exercise, or any medical conditions.  Always consult your physician before starting any supplements or new lifestyle programs. All information, views and statements shared on the Live Greatly podcast are purely the opinions of the authors, and are not medical advice or treatment recommendations.  They have not been evaluated by the food and drug administration.  Opinions of guests are their own and Kristel Bauer & this podcast does not endorse or accept responsibility for statements made by guests.  Neither Kristel Bauer nor this podcast takes responsibility for possible health consequences of a person or persons following the information in this educational content.  Always consult your physician for recommendations specific to you.

Matt Higgins is the CEO and Co-founder of RSE Ventures, a company with an investment portfolio including Momofuku, Magnolia Bakery and much more. Matt joins us on the show today to tell us how to spot a good investment opportunity, how to take calculated risks and how to reach your full potential doing it. Join our host Jon Weigell, for an in-depth conversation with Matt Higgins. Grab the free Entrepreneurship Kit here https://clickhubspot.com/ent Follow us on social media: TikTok: https://www.tiktok.com/@thehustle.co Instagram: https://www.instagram.com/thehustledaily/ Thank You For Listening to The Hustle Daily Show. Don't forget to hit Subscribe or Follow us on Apple Podcasts so you never miss an episode! If you want this news delivered to your inbox, join millions of others and sign up for The Hustle Daily newsletter, here: https://thehustle.co/email/  Plus! Your engagement matters to us. If you are a fan of the show, be sure to leave us a 5-Star Review on Apple Podcasts https://podcasts.apple.com/us/podcast/the-hustle-daily-show/id1606449047 (and share your favorite episodes with your friends, clients, and colleagues).

MPF Discussion with Matt HigginsShark Tank Investor Matt Higgins Reveals: The Secret He Used to Escape Poverty   About MattMatt Higgins is a serial entrepreneur and growth equity investor, Cofounder & CEO of RSE Ventures. He's the Host/Executive Producer of the CNBC series “Business Hunters” and an Executive Fellow at Harvard Business School, co-teaching “Moving Beyond Direct-to-Consumer.” His book, “Burn The Boats,” was published in 2023. With 25 years of experience, Higgins helps founders reach their potential.Higgins started as a journalist and became the youngest mayoral press secretary in New York City at 26, managing the media response to 9/11. He then joined the Lower Manhattan Development Corporation as COO, helping to organize the design competition for the 9/11 Memorial and One World Trade Center.In sports, Higgins held senior leadership roles with NFL teams for 15 years, including the New York Jets and Miami Dolphins. He cofounded RSE Ventures in 2012, building a multi-billion-dollar portfolio across various industries, including Magnolia Bakery, Momofuku, and Bluestone Lane.Higgins was a recurring guest Shark on “Shark Tank” during seasons 10 and 11. He has a B.A. in political science and an honorary doctorate from Queens College, and a J.D. from Fordham Law.My Perfect Failure: From Broke to Shark Tank - Matt Higgins Burns the Boats to Success Ever feel stuck on the "shoulda, woulda, coulda" island? Our guest, Matt Higgins, went from dirt-poor childhood to Shark Tank investor by taking some serious leaps of faith. This episode is your crash course in burning the boats and building your dream life.  Matt discusses.   The CRAZY decision he made in high school that became his first "burn the boats" moment (Spoiler alert: it involves failing all his classes!)Why needing other people's approval KILLS your big ideas (and how desperation can actually be your secret weapon)The difference between taking calculated risks and YOLO-ing your life savings (plus, the surprising traits all billionaires share)How to ditch the victim mentality and become the captain of your own ship (Matt even shares a Navy SEAL's badass perspective!)Why trusting your gut is just as important as data (we're calling it the "gut sandwich" approach)Turning your lemons into lemonade: how to use your situation to launch yourself to success (Matt's a pro at this!)Matt's SECRET daily commitment strategy to keep you laser-focused on your goals  Plus, Matt reveals his DREAM dinner party guests! This episode is a rollercoaster ride of inspiration and actionable advice. Get ready to burn the boats on your own self-doubt and set sail for your perfect success story!Listen now!  Order Burn The Boats:  https://www.amazon.co.uk/Burn-Boats-Overboard-Unleash-Potential/dp/B0B1N84RG5/ref=sr_1_1?dib=eyJ2IjoiMSJ9._UrDmh9pOOKgIlW_   Please Leave A Review Like this show? Please leave us a review here, even one sentence helps! Consider including your Twitter handle so we can thank you personally!  Paul: Contact DetailsMPF Website: https://www.myperfectfailure.com/Subscribe to MPF YouTube channel: https://www.youtube.com/@paulpadmore8275

Bobbi Lloyd, CEO of Magnolia Bakery, shares her journey from culinary school graduate and former chef for Calvin Klein to leading an iconic brand renowned for its amazing cupcakes and out-of-this-world banana pudding, a favorite of host Robert Tuchman. After working under former guest Danny Meyer, she saw what it took to run a successful restaurant and used her newfound insights to help create her own. Bobbi prides herself on kindness, hospitality, and humanity, showcasing the resilience and heart behind her entrepreneurial spirit. Thanks to our sponsor Hertz Business Rewards for helping small businesses save big. Join for free at Hertz.com/businessrewards.

Bobbi Lloyd, CEO of Magnolia Bakery, shares her journey from culinary school graduate and former chef for Calvin Klein to leading an iconic brand renowned for its amazing cupcakes and out-of-this-world banana pudding, a favorite of host Robert Tuchman. After working under former guest Danny Meyer, she saw what it took to run a successful restaurant and used her newfound insights to help create her own. Bobbi prides herself on kindness, hospitality, and humanity, showcasing the resilience and heart behind her entrepreneurial spirit. Thanks to our sponsor Hertz Business Rewards for helping small businesses save big. Join for free at .

Brace yourself for an electrifying episode that vividly shows how our daily thoughts profoundly influence who we are. Join our host, Brooke Skinner Ricketts, as she engages with Yasmeen Duncan, Chief People Officer at the world-renowned Magnolia Bakery. Yasmeen's life story is a compelling testament to the transformative power of self-belief and goal-setting, nurtured from a young age by her insightful mother. As she takes us through her exhilarating path as a woman of color in leadership roles across diverse industries, her experiences will captivate and inspire you. Yasmeen's commitment to her values and her journey toward self-realization are profound, offering vital lessons in resilience and authenticity.  Tune in as we dive deep into a conversation that promises to uplift, motivate, and empower you to embrace your unique journey towards success and fulfillment. Visit our website where you will find show notes and links to all the resources in this episode, including the best way to get in touch with our special guest.

RSE Ventures founder and “Shark Tank” guest Matt Higgins has created a multi-billion-dollar investment portfolio of leading fine-dining and fast-casual concepts, including iconic eateries like NYC's Magnolia Bakery, David Chang's Momofuku, Milk Bar, &pizza, and Bluestone Lane. He joins QSR editorial director Danny Klein to discuss all of that, plus sharing his philosophy on leadership and achieving your potential, as well as stories from his NFL days, and a whole lot more. This might just be the most off-kilter, enlightening, and revealing conversation we've ever had on QSR Uncut.

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Magnolia Bakery's senior marketing manager Adam Davis is taking the iconic chain to new heights, using Shopify to streamline all points of sale and optimize the online shopping experience for its customers.For more on Magnolia Bakery and show notes: https://bit.ly/3GctWUi

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Monthly Roundup #12: November 2023, published by Zvi on November 15, 2023 on LessWrong. Things on the AI front have been rather hectic. That does not mean other things stopped happening. Quite the opposite. So here we are again. Bad News PSA: Crumbl Cookies, while delicious, have rather a lot of calories, 720 in the basic cookie. Yes, they display this as 180, by deciding serving size is a quarter of a cookie. This display strategy is pretty outrageous and should not be legal, we need to do something about unrealistic serving sizes - at minimum, require that the serving size be displayed in same size font as the calorie count. It really is weird that we don't think about Russia, and especially the USSR, more in terms of the universal alcoholism. Reminder that there really is an architecture conspiracy to make life worse. Peter Eisnman straight out says: "Anxiety and alienation is the modern condition. The point of architecture is to constantly remind you of it. I feel anxious. I want buildings to make you anxious!" There is also, in response to being asked if perhaps it would be better for there to be less anxiety not more: "And so the role of art or architecture might be just to remind people that everything wasn't all right. My wife is exploring anime recently. It has its charms, but the rate of 'this thing multiple friends recommended is actually pretty boring' is remarkably high. New generations have other concerns. Avary: growing up is realizing a lot of the anime you watched and loved as a kid is actually problematic af so you're stuck between exposing yourself with defending it or hating on it with everyone else… Tom Kitten: Zoomers basically exist in a technological panopticon of continual anxiety about conforming to the latest updates in moral standards & moral panics, but they're told the alternative is Nazism so many just try to adopt a "haha isn't it weird" attitude about it. Can I suggest a third way? You don't have to say anything. If you love an anime and others are calling it problematic, you don't have to defend it and you don't have to condemn it. You can enjoy your anime in peace. I get that there's a lot more of the 'silence is violence' and compelled speech thing going on, but I will need a lot more evidence of real consequences of silence before I stop pushing it as a strategy in such spots. 'As a bioethicist, I support requiring students to take ethics.' Ethics professors continue to show why they are no more ethical than the general population. We badly need ethics, but almost nothing labeled with the term 'ethics' contains ethics. Recent events have made this far clearer. Republicans continue to prioritize not letting the IRS build a free digital tax filing system. I have other priorities, but important to note pure unadulterated evil. Even an ethicists get this one right. Tipping indeed completely out of control, potential AI edition? Flo Crivello: TK tried to warn us but you wouldn't listen. Molson: I was just asked to tip a hotel booking website. Good News, Everyone Lighthaven, a campus in Berkeley, California, is now available for bookings for team retreats, conferences, parties and lodgings. Parties are $25-$75 per person, other uses are $100-$250 per day per person. I have been to two events here, and the space worked exceptionally well as a highly human-friendly, relaxing and beautiful place, with solid catering, good snacks and other resources, and lots of breakout areas. Future events being held here definitely raises my chance of attending, versus other locations in The Bay. All is once again right with the world, Patrick McKenzie now gets his insurance from Warren Buffet. Because of course he does. Fun thread. Magnolia Bakery to make weed edibles, but for now only for dispensaries in other states: Illinois, Nevada and Massachusetts...

Link to original articleWelcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Monthly Roundup #12: November 2023, published by Zvi on November 15, 2023 on LessWrong. Things on the AI front have been rather hectic. That does not mean other things stopped happening. Quite the opposite. So here we are again. Bad News PSA: Crumbl Cookies, while delicious, have rather a lot of calories, 720 in the basic cookie. Yes, they display this as 180, by deciding serving size is a quarter of a cookie. This display strategy is pretty outrageous and should not be legal, we need to do something about unrealistic serving sizes - at minimum, require that the serving size be displayed in same size font as the calorie count. It really is weird that we don't think about Russia, and especially the USSR, more in terms of the universal alcoholism. Reminder that there really is an architecture conspiracy to make life worse. Peter Eisnman straight out says: "Anxiety and alienation is the modern condition. The point of architecture is to constantly remind you of it. I feel anxious. I want buildings to make you anxious!" There is also, in response to being asked if perhaps it would be better for there to be less anxiety not more: "And so the role of art or architecture might be just to remind people that everything wasn't all right. My wife is exploring anime recently. It has its charms, but the rate of 'this thing multiple friends recommended is actually pretty boring' is remarkably high. New generations have other concerns. Avary: growing up is realizing a lot of the anime you watched and loved as a kid is actually problematic af so you're stuck between exposing yourself with defending it or hating on it with everyone else… Tom Kitten: Zoomers basically exist in a technological panopticon of continual anxiety about conforming to the latest updates in moral standards & moral panics, but they're told the alternative is Nazism so many just try to adopt a "haha isn't it weird" attitude about it. Can I suggest a third way? You don't have to say anything. If you love an anime and others are calling it problematic, you don't have to defend it and you don't have to condemn it. You can enjoy your anime in peace. I get that there's a lot more of the 'silence is violence' and compelled speech thing going on, but I will need a lot more evidence of real consequences of silence before I stop pushing it as a strategy in such spots. 'As a bioethicist, I support requiring students to take ethics.' Ethics professors continue to show why they are no more ethical than the general population. We badly need ethics, but almost nothing labeled with the term 'ethics' contains ethics. Recent events have made this far clearer. Republicans continue to prioritize not letting the IRS build a free digital tax filing system. I have other priorities, but important to note pure unadulterated evil. Even an ethicists get this one right. Tipping indeed completely out of control, potential AI edition? Flo Crivello: TK tried to warn us but you wouldn't listen. Molson: I was just asked to tip a hotel booking website. Good News, Everyone Lighthaven, a campus in Berkeley, California, is now available for bookings for team retreats, conferences, parties and lodgings. Parties are $25-$75 per person, other uses are $100-$250 per day per person. I have been to two events here, and the space worked exceptionally well as a highly human-friendly, relaxing and beautiful place, with solid catering, good snacks and other resources, and lots of breakout areas. Future events being held here definitely raises my chance of attending, versus other locations in The Bay. All is once again right with the world, Patrick McKenzie now gets his insurance from Warren Buffet. Because of course he does. Fun thread. Magnolia Bakery to make weed edibles, but for now only for dispensaries in other states: Illinois, Nevada and Massachusetts...

Taja Dockendorf is the Founder and Chief Creative Director of Pulp+Wire, an award-winning consumer packaging, branding, and digital agency that's worked with brands like Petco, Magnolia Bakery, Bob's Red Mill, and Vermont Creamery. On this episode of ITS, Taja breaks down what makes branding, digital content, and packaging both visually compelling and rooted in functionality and effectiveness.In the Sauce is Powered by Simplecast.

In this 150th episode of The High Rise podcast, hosts Cy Scott and Emily Paxhia celebrate milestones for the show and Cy's company Headset. Headset recently processed its 50 billionth dollar in cannabis point-of-sale data, equating to nearly 1 billion transactions. They also launched a free tool called Brand Explorer that lets anyone search and analyze cannabis brands and their performance. The hosts then discuss normalization and mainstreaming of cannabis, including Total Wine putting THC beverages on display in Minnesota and Green Thumb partnering with New York bakery Magnolia for cannabis edibles. They see these major brand crossovers as helping destigmatize cannabis use. Headset Cannabis Brand ExplorerTHC at Total WineGTI & Magnolia Bakery CollaborationHeadset

This special Black Friday and Cyber Monday episode features advice from seven Shopify merchants, including Momofuku, Dieux Skincare, Jono  Pandolfi Designs, Magnolia Bakery, Offlimits, Bandit Running, and perfectwhitetee.To learn more about the podcast, find past episodes and show notes: https://www.shopify.com/blog/topics/podcasts

 In this podcast, Francesca Palazuelos talks to us about Mexican hospitality and her passion for food.  She describes her early forays into the Food and Beverage side of hospitality while working in Kenya and Brazil.  Her passion for food eventually led her back to her native country, Mexico, where she has worked in the industry since 2011. Francesca shares some lively anecdotes about her first internship and gives her advice to young people who are just starting out in the business.  With humour and a good dose of humility, she also shares her challenges with learning accounting and cost management and how she turned these challenges into success by authoring a Cost Management book in Spanish. Finally, she shares her ideas hospitality recruitment and trends and how she sees the future of hospitality. Francesca Palazuelos embarked on her hospitality journey with a deep passion for the field, commencing her education at the renowned Glion Institute of Higher Education in Switzerland, where she had the privilege of learning from the best in the industry. Her career has taken her to various corners of the world, including internships at the Grand Hyatt São Paulo in Brazil and the Mexican embassy in Nairobi, Kenya; experiences that instilled in her a profound appreciation for the industry. Over the years, Francesca has been fortunate to work with some of Mexico's well-known restaurant chains, including Grupo Cinbersol, Banquetes Susana Palazuelos, Liverpool (Experiencia Gourmet), and Giornale. In a testament to her dedication and hard work, she found herself entrusted with the role of Director of Operations at the age of 28, overseeing 16 restaurants and a team of 400 employees. One notable achievement in her career was her involvement in the introduction and adaptation of Magnolia Bakery to the Mexican market. Francesca is now a consultant, offering her insights to more than 10 companies, including yacht clubs, vineyards, and boutique hotels in Punta Mita and Zihuatanejo, spanning various concepts such as fine dining, large café chains, sushi, seafood casual, and concept restaurants, among others. Francesca has authored a book titled "Recetas para el Éxito," aimed at providing practical advice on cost management, purchasing, and inventory control for restaurateurs, drawing from her hands-on experience. She remains committed to her passion for the culinary world and strives to make a positive contribution to the industry. 

Jamie Greer is the Interim CEO at Sticky's The Finger Joint in NYC. Jamie Greer got her start in the culinary world in high school, where she attended a vocational school for culinary arts and restaurant management. She then went on and got a degree in hospitality management at Syracuse. She worked for about a year at Magnolia Bakery in NYC before she landed a job at Sticky's, starting as the Director of Guest Experiences in 2017. Today she holds the Interim CEO role. Sticky's currently has 14 locations with eyes on much greater expansion. Check out episode 909 with Jonathan Sherman as mentioned in today's episode! Check out episode 927 with Paul Tuennerman as mentioned in today's episode! Favorite success quote/mantra: "We're doin' it, baby!" Today's sponsor: MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website Instagram: @stickysfingerjoint

The hosts discussed the rise of high-profile creator-led brands and their transcendence beyond celebrity ties. They also reflect on a PSL season that started way too soon and the strategy behind functional brands that market both energizing and calming products. We also feature the latest installment of The Goat Pen, our regular series with Carlton Fowler, the co-founder and managing partner of early-stage investment firm Goat Rodeo Capital. Show notes: 0:42: Brad Is Back. “A Different Style Of Celebrity.” Craven Won't Leggo of Eggo Cream. – After a year-long hiatus BevNET reporter Brad Avery returned to the podcast and shared his perspective on the evolution of creator-led brands, including Chamberlain Coffee, Prime and Feastables. The hosts collectively bemoaned the early start to pumpkin spice products and continued the conversation on a few notable brands and products mentioned in recent episodes. 25:00: The Goat Pen with Carlton Fowler, Vol. 3 – Fowler spoke about Campbell's acquisition of Rao's owner Sovos Brands, why he's bullish on hard tea and the potential for Monster Energy and Dunkin's respective forays into the category, his perspective on how to most effectively set expectations and navigate disagreements between investors and entrepreneurs and the trajectory for CBD-infused food and beverage brands. Brands in this episode: Chamberlain Coffee, Prime, Alani Nu, Feastables, Starbucks, Eggo, Bennu Bev Co., Bang Energy, Kin Euphorics, Milk Bar, Magnolia Bakery, Fabalish, Rao's, Monster Energy, Dunkin', Samuel Adams, Twisted Tea, Luna Bay, Jiant, JuneShine, PBR, La Colombe

Magnolia Bakery's famous banana pudding, an indulgent mash-up of fresh bananas, vanilla wafers and vanilla pudding, is the reason that you continue to see long lines outside of the company's flagship shop in Manhattan, which opened in 1996. Although Magnolia wants to make the dessert more accessible, the New York-based company is limited by the capacity of its 10 U.S. retail locations and direct-to-consumer platform. To reach more customers, its leaders had to get creative. So they made cookies. In March, Magnolia introduced its Banana Pudding Cookies, a line of soft-baked cookies made with real butter, bananas and chocolate. Available in three flavors – Classic Vanilla with White Chocolate Chips, Chocolate Chunk, and Confetti with White Chocolate Chips – the cookies are individually wrapped and sold in packs of four for $7.99 a box. They are available in retailers across the U.S., including Costco, The Fresh Market and Harris Teeter. In this episode, Magnolia Bakery CEO Bobbie Lloyd and CMO Eddie Revis spoke about the company's decision to create a CPG brand and the patient and thoughtful approach behind its development. As part of the conversation, discussed why consistency and quality guides their stewardship of the company, why they eschew trendy concepts and Magnolia's collaborations with lifestyle brands. Show notes: 0:43: Interview: Bobbie Lloyd, CEO & Eddie Revis, CMO Magnolia Bakery – Taste Radio editor Ray Latif spoke with Lloyd and Revis at the 2023 Summer Fancy Food show, where they spoke about their variety of interactions with attendees, the evolution of Magnolia Bakery over its 27 years in business and how the development of a CPG brand elicited a rebrand. They also explained why Magnolia doesn't self-manufacture its cookies, the reason it uses artificial flavors and how the products' target consumer  informs its retail strategy. Later, Revis explained how the company aligns demand planning and marketing resources, why “the most important thing is to deliver on the experience that the consumer wants to have,” Magnolia's partnerships with Monos, Boy Smells, Tula Skincare and Kate Spade and the navigating consumer perception of the company as small while continuing to grow. Brands in this episode: Magnolia Bakery, Chobani

Can Coolhaus make a comeback? Although the beloved non-dairy ice cream brand is reportedly on the chopping block, the hosts discussed a potential salvation akin to those of discontinued brands resurrected by new owners. This episode also features the latest installment of The Goat Pen with Carlton Fowler, the co-founder of Goat Rodeo Capital, who spoke about his “obsession” with outliers.  Show notes: 0:41: Wine In Baja. RIP… But, Maybe Not? Bliss Balls, Energy Gels, Pizza Nuts. – Jacqui shared details of a recent visit to Baja's burgeoning wine scene, before the hosts collectively reflected on their favorite defunct brands and why some received a second chance. They also chatted about a mashup of notable products, including canned beans with a nostalgic twist and citrus-infused cold brew coffee. 30:00: Segment: The Goat Pen With Carlton Fowler – Fowler riffed on his love for Magnolia Bakery's new packaged cookie line before explaining how he defines and invests in outlier companies and his perspective on celebrity and creator-led brands. He also explained why a brand's track record isn't necessarily an indication of its potential, how and why investors can get it wrong and his advice on what to leave out of a pitch deck. Brands in this episode: Vita Coco, Zico, Coolhaus, Brave Robot, Honest Tea, Just Ice Tea, Dirty Lemon, Ibex, NJoy, Rise Brewing Co., La Colombe, Door County Coffee, Bai, Lemon Perfect, Chargel, Raw Bliss Balls, Creation Nation, Healthy Truth, Combos, Daily Crunch, Goldfish, Heyday Canning Co., A Dozen Cousins, Fillo's, Barnacle Foods, Frank's Hot Sauce, Tabasco, Nectar Hard Seltzer, The Good Crisp, HopLark, BeatBox Beverages

From sweet and savory salsa matcha and date-based energy snacks to craft cocktail tea bags and plant-based whale sperm tortilla chips (yes, we're serious), the hosts shared their thoughts on the best and most notable products exhibited at the 2023 Summer Fancy Food Show, which was held in New York CIty from June 25-27.  This episode also features an interview with Dave Colina, the founder and CEO of O2 Hydration, who discussed the sport drink brand's repositioning and package revamp following the collapse of a major fundraising round. Show notes: 0:44: Melissa's Name Rang Out. Crispy Beef? Yay! Let's Do A Shot. Mike Got Scolded… Again. – BevNET's director of community Melissa Traverse offered her thoughts on the Summer Fancy Food Show before sharing a rundown of recent and upcoming episodes of Community Call after which the hosts discussed takeaways from the annual trade show, including the emergence of salsa matcha, global flavors and cuisines continuing to permeate snack and frozen food categories and the flavor quality that differentiates some non-alcoholic cocktails from others. After Jacqui recalled a recent visit to San Francisco, Ray shared highlights (including the oddest product at the show) from a quick meeting with Vegan Rob's founder Rob Eherlich and Mike blamed John for getting a scolding while visiting the Italian pavilion. 35:28: Interview: Dave Colina, Founder & CEO, O2 Hydration – Colina spoke with Ray about how he navigated the shock and resulting challenges caused by a failed funding round, his decision to keep operating the business versus shutting it down, the research that went into O2's rebrand and how he weighed data and gut instinct when making a final determination about the new branding and design. Brands in this episode: LoveLife, Partake Foods, C4, Rind Snacks, Lesser Evil, Fresh Fizz, Lentiful, Sunday Supper, Amazing Graze, Zwita, Melati, Yay's, Wilde Snacks, Tia Lupita, Somos Foods, Capitana, Annie's Ginger Elixir, For Bitter For Worse, Vegan Rob's, Pirate's Booty, Date Fix, Sayso, Kola Goodies, BTR Nation, Colicchio Collection, Magnolia Bakery, O2 Hydration, Poppi, BodyArmor, Gatorade

EPISODE 1561: In this KEEN ON show, Andrew talks to Matt Higgins, the author of BURN THE BOATS, about how the publishing industry and writers will be impacted by the coming AI storm Matt Higgins is a noted serial entrepreneur and growth equity investor as Co-founder and CEO of private investment firm, RSE Ventures. He is also an Executive Fellow at the Harvard Business School where he co-teaches the course “Moving Beyond Direct-to-Consumer.”  Mr. Higgins' deep operating experience spans multiple industries over his 25-year career, which he draws upon to help founders navigate complex situations in order to reach their full potential. Mr. Higgins began his career in public service as a journalist before becoming the youngest mayoral press secretary in New York City at 26, where he managed the global media response to the September 11, 2001 terrorist attacks. He became one of the first employees – and ultimately Chief Operating Officer – of the Lower Manhattan Development Corporation, the federally funded government agency created to plan the rebuilding of the World Trade Center site. Mr. Higgins helped organize the largest international design competition in history culminating in Reflecting Absence, the September 11th National Memorial, and the development of the 1,776-feet-tall One World Trade Center, the tallest building in the northern hemisphere. After transitioning to the private sector, Mr. Higgins spent 15 years in senior leadership positions with National Football League teams. He made his mark with two NFL franchises, overseeing the revenue functions of the New York Jets as Executive Vice President of Business Operations, and after leaving the Jets, serving as Vice Chairman of the Miami Dolphins from 2012 – 2021. Higgins co-founded New York City-based RSE Ventures in 2012, amassing a multi-billion-dollar investment portfolio of leading brands across sports and entertainment, media and marketing, consumer and technology industries – including several of Fast Company's Most Innovative Companies. RSE's backings include Resy, an Open Table competitor that American Express acquired in 2019; the world's premier drone racing circuit, the Drone Racing League; the International Champions Cup, the largest privately owned soccer tournament featuring Europe's top clubs; and Derris, a brand strategy and communications firm that has helped grow many leading brands such as Warby Parker and Glossier. Higgins is also co-owner of VaynerMedia, the largest social-media first agency in the world founded by Gary Vaynerchuk. In 2016, he broadened RSE's investment focus to rapidly expanding fine dining and fast casual concepts, including NYC's iconic Magnolia Bakery, David Chang's Momofuku and Fuku, Milk Bar, &pizza and Bluestone Lane. Mr. Higgins has also been a guest shark on Emmy award-winning TV show “Shark Tank” during seasons 10-11, and Harper Collins' William Morrow imprint will release his book “Burn the Boats!” in 2023. In 2019, he received the Ellis Island Medal of Honor, joining the ranks of seven former U.S. presidents, Nobel Prize winners and other leaders for work to improve society. He is also a longstanding board member of Autism Speaks. Mr. Higgins received his Bachelor of Arts in political science and honorary doctorate from Queens College and his J.D. from Fordham Law, where he was a member of the Fordham Law Review. Named as one of the "100 most connected men" by GQ magazine, Andrew Keen is amongst the world's best known broadcasters and commentators. In addition to presenting KEEN ON, he is the host of the long-running How To Fix Democracy show. He is also the author of four prescient books about digital technology: CULT OF THE AMATEUR, DIGITAL VERTIGO, THE INTERNET IS NOT THE ANSWER and HOW TO FIX THE FUTURE. Andrew lives in San Francisco, is married to Cassandra Knight, Google's VP of Litigation & Discovery, and has two grown children. Learn more about your ad choices. Visit megaphone.fm/adchoices

Thank you for listening to the Left of Str8 Show, hosted by Scott Fullerton. The Left of Str8 Show was created for the LGBTQ Community and our Straight Allies, and we interview celebrities and personalities from the worlds of Entertainment, Foodies, Books, and Advocacy. We post individual interviews and full podcasts featuring the news of the day. Please share with your friends, follow us on social media @leftofstr8 and if you like us, please give our episodes a 5 star rating so more people will find them in the Algorithm.Today I am happy to welcome my first Foodie of the season, Tom Smallwood from NYC. Tom was part of the Spring Baking Championship season 8 last year and was a stand out personality on that show. He has since been working at his craft and planning on a future return to Foodie TV.Tom was professionally trained in Paris as a Pastry Chef and has worked at NY's famous Magnolia Bakery before consulting with a friend for Sugar Wood concept bakery and now working at the amazing french pastry shop, Patisserie Vanessa in NYC. He is also an avid sports enthusiast, Diving in High School and College and has played in sports leagues around NYC, including his current Dodgeball league. Be sure to follow Tom online @cheftom_pastry on instagram and check out his employers bakery website at www.patisserievanessa.com for great pastry inspirations to order or take out in NYC.Please give this interview a thumbs up here on YouTube and a 5 star rating on your favorite podcast distributor, and share with your friends so we can keep sharing great LGBTQ Content with you all. Thanks.......Scott

Thank you for listening to the Left of Str8 Show, hosted by Scott Fullerton. The Left of Str8 Show was created for the LGBTQ Community and our Straight Allies, and we interview celebrities and personalities from the worlds of Entertainment, Foodies, Books, and Advocacy. We post individual interviews and full podcasts featuring the news of the day. Please share with your friends, follow us on social media @leftofstr8 and if you like us, please give our episodes a 5 star rating so more people will find them in the Algorithm. Today I am happy to welcome my first Foodie of the season, Tom Smallwood from NYC. Tom was part of the Spring Baking Championship season 8 last year and was a stand out personality on that show. He has since been working at his craft and planning on a future return to Foodie TV. Tom was professionally trained in Paris as a Pastry Chef and has worked at NY's famous Magnolia Bakery before consulting with a friend for Sugar Wood concept bakery and now working at the amazing french pastry shop, Patisserie Vanessa in NYC. He is also an avid sports enthusiast, Diving in High School and College and has played in sports leagues around NYC, including his current Dodgeball league. Be sure to follow Tom online @cheftom_pastry on instagram and check out his employers bakery website at www.patisserievanessa.com for great pastry inspirations to order or take out in NYC. Please give this interview a thumbs up here on YouTube and a 5 star rating on your favorite podcast distributor, and share with your friends so we can keep sharing great LGBTQ Content with you all. Thanks.......Scott

In this week's episode, Merritt breaks down every detail from her recent trip to the Big Apple! Find out what she packed, where she ate, who she saw, what she bought and everything in between. You'll also hear a review of where she stayed and the off-broadway show, Titanique! Follow on Instagram @beckandcallpodcast for an episode visual guide! At the top of the episode, Merritt shares a few short but sweet recs & reviews, including the new podcast she's obsessed with, the music she's playing on repeat, and the new TV show she finished in just a couple of days. THANKS TO THIS WEEK'S SPONSORS, COZY EARTH AND JENNI KAYNE! Enjoy 35% off site wide at CozyEarth.com when you use code BECKANDCALL Get 15% off at JenniKayne.com/BeckandCall with code BECKANDCALL MENTIONED IN THIS EPISODE: Suki Waterhouse, Don't Look For Me by Wendy Walker, Shameless Podcast, The Diplomat on Netflix, The Marlton, Waverly Inn, The Lowell, Jolene, Cafe Panna, Saint Theo's, American Bar, Hudson Clearwater, Maman, Pastis, Titanique, Charlie Bird, Match 65, Cucina Alba, Magnolia Bakery, Bagel Pub

Matt Higgins believes in taking big swings. After dropping out of high school to help provide for his mother, Higgins got his GED, enrolled in college at age 16 and went to law school. He's since held a host of notable positions including co-founder of RSE Ventures, an investment firm that has backed restaurant industry stalwarts like Magnolia Bakery, MilkBar, and Momofuku. He was the youngest press secretary in New York City history, where he managed the global media response to 911, and also spent eight years as executive vice president of the New York Jets and made multiple guest appearances on ABC's “Shark Tank.” In his new book, “Burn the Boats: Toss Plan B Overboard to Unleash Your Full Potential,” Higgins outlines the winning philosophy that's carried him along his professional path thus far. Its core thesis: Get rid of your backup plan. In this episode, Maalvika sits down with Matt to talk about shame, risk, how to go all-in on your dreams, when to skip the steps society has laid out for you, how to extract value from failure, being scared, and being BRAVE. He also spills some Shark Tank secrets ;) You can pick up the book here, and let us know your thoughts! Bonus points if you leave a Goodreads/Amazon review or DM Matt your thoughts on Instagram. Follow Maalvika's personal Instagram: @maalvikabhat and the Podcast Instagram: @showmehowgooditgetspodcast & feel free to shoot a DM if you have topics you'd like to see covered in an episode! Also, check out Maalvika's Tiktok: @maaltoks for even more content. Love you! I hope it gets good.

Michelle talks with Andrew Harp, Brand Leader of Tru by Hilton about her experience at their Hershey, PA location. Michelle took her family to Hershey, Pennsylvania, decided to stay at one of Hilton's newest brands, and found it to be the perfect hotels for families! Andrew Harp oversees the fastest hotel brand to launch in industry history. In his role, Andrew is responsible for Tru by Hilton's brand strategy, driving growth and development, building and sustaining guest loyalty as well as overall performance and brand culture. Harp is a seasoned hospitality leader with nearly 20 years of experience, starting his career with ONIX Hospitality, a hotel owner and operator in the Mid-Atlantic Region where he oversaw the Operations, Revenue Management and Sales & Marketing of a six-hotel portfolio working with Hilton, Marriott and Choice brands. During his time with ONIX, Harp helped open three hotels including two Hampton by Hilton properties.He graduated from the University of Delaware with a bachelor's degree in Business Administration and Finance and graduated from the University of West Chester Pennsylvania with an MBA.Michelle talks Magnolia Bakery with Bobbie Lloyd! Since joining the Magnolia Bakery family in 2006, Bobbie Lloyd has played an integral role in expanding the iconic bakery brand from its original location in New York City's West Village to locations worldwide, and has continuously sought and developed new avenues for brand growth. As the company's C.E.O.Bobbie is keen to identify new channels that will enhance the Magnolia Bakery experience in person and online. As Chief Baking Officer, Bobbie brings the homemade essence of Magnolia Bakery to customers through the creation of new products and the perfection of old classic American dessert favorites. In October of 2020, Bobbie released her first cookbook, The Magnolia Bakery Handbook: A Complete Guide for the Home Baker.It's 2023, but horse-drawn carriages are still on the streets of New York, Charleston, and some other tourism spots. But if visitors knew the cruelty behind the nostalgia, they'd never get taken for a ride: These horses are forced to pound the pavement in all weather extremes, dragging heavy loads, dodging cars, and inhaling exhaust fumes. Many horses forced to pull carriages end up with painful and debilitating ailments affecting their hooves and legs, which were made for soft, grassy areas, not city streets. Luckily, animal-free options for touring a city are abound, from pedicabs and rickshaws to segways and scooters and even vintage-style electric carriages, and kind people in cities across the country are rallying together to demand an end to the horse-drawn carriage industry. PETA 's Director of Outreach Ashley Byrne discusses with Michelle how this industry fights all welfare reforms and how listeners can support efforts to ban horse-drawn carriages in their own communities.

I review the Magnolia Bakery cupcake recipe and talk about what a mediocre neighbor I am. PLUS A VERY HAPPY BIRTHDAY TO MY BEST BUD: MAARI “Big Horn” SUORSA. I ❤️ U.

On today's episode, Dennis speaks with author, businessman, co-founder of RSEVentures and guest on the hit show Shark tank, Matt Higgins. Matt Higgins is a noted serial entrepreneur and growth equity investor as Co-founder and CEO of private investment firm, RSE Ventures. He is also an Executive Fellow at the Harvard Business School where he co-teaches the course “Moving Beyond Direct-to-Consumer.”  Mr. Higgins' deep operating experience spans multiple industries over his 25-year career, which he draws upon to help founders navigate complex situations in order to reach their full potential. Mr. Higgins began his career in public service as a journalist before becoming the youngest mayoral press secretary in New York City at 26, where he managed the global media response to the September 11, 2001 terrorist attacks. He became one of the first employees – and ultimately Chief Operating Officer – of the Lower Manhattan Development Corporation, the federally funded government agency created to plan the rebuilding of the World Trade Center site. Mr. Higgins helped organize the largest international design competition in history culminating in Reflecting Absence, the September 11th National Memorial, and the development of the 1,776-feet-tall One World Trade Center, the tallest building in the northern hemisphere. After transitioning to the private sector, Mr. Higgins spent 15 years in senior leadership positions with National Football League teams. He made his mark with two NFL franchises, overseeing the revenue functions of the New York Jets as Executive Vice President of Business Operations, and after leaving the Jets, serving as Vice Chairman of the Miami Dolphins from 2012 – 2021. Higgins co-founded New York City-based RSE Ventures in 2012, amassing a multi-billion-dollar investment portfolio of leading brands across sports and entertainment, media and marketing, consumer and technology industries – including several of Fast Company's Most Innovative Companies. RSE's backings include Resy, an Open Table competitor that American Express acquired in 2019; the world's premier drone racing circuit, the Drone Racing League; the International Champions Cup, the largest privately owned soccer tournament featuring Europe's top clubs; and Derris, a brand strategy and communications firm that has helped grow many leading brands such as Warby Parker and Glossier. Higgins is also co-owner of VaynerMedia, the largest social-media first agency in the world founded by Gary Vaynerchuk. In 2016, he broadened RSE's investment focus to rapidly expanding fine dining and fast casual concepts, including NYC's iconic Magnolia Bakery, David Chang's Momofuku and Fuku, Milk Bar, &pizza and Bluestone Lane.Mr. Higgins received his Bachelor of Arts in political science and honorary doctorate from Queens College and his J.D. from Fordham Law, where he was a member of the Fordham Law Review. Today, Dennis and Matt discuss Matt's amazing life story and overcoming adversity, his experience as the press secretary for Mayor Giuliani during 9/11, finding purpose in life, believing in yourself and executing action, his best selling book "Burn The Boats", how to change your perspective on the world and how to achieve your goals. Pick up a copy of "Burn The Boats" by Matt Higgins here: https://www.amazon.com/Burn-Boats-Overboard-Unleash-Potential/dp/006308886X If you like what you are hearing and want to stay in the loop with the latest in Street Cop Training, please follow our Facebook Page: https://www.facebook.com/StreetCopTraining Don't forget to subscribe and rate the podcast, it truly helps! Sign up for classes here: https://streetcoptraining.com/course-list/Follow our podcast here: https://streetcoptraining.com/street-cop-podcast/    or    https://podcasts.apple.com/us/podcast/street-cop-podcast/id1538474515

On this episode of the Live Greatly Podcast Kristel Bauer take a deep dive into mindset and success with serial entrepreneur and Guest Shark, Matt Higgins. Matt was a recurring guest on the Emmy award-winning TV show Shark Tank during seasons 10 and 11 and he will soon star in a new spinoff also executive produced by Mark Burnett.  Kristel and Matt discuss navigating limiting beliefs, how to boost confidence, the keys to being successful in business as well as a look into Matt's new book, 'Burn the Boats. Toss Plan B Overboard and Unleash Your Full Potential'.  Tune in now! Key Takeaways from This Episode: Why Matt wrote the book Burn the Books What is the main thing that holds people back from going after their dreams/goals Qualities Matt has seen in successful people How to navigate limiting beliefs Keys to be successful in business A look into Matt's journey and how he has navigated obstacles in his path About Matt Higgins: Founder. Operator. Investor. Educator. No matter the role, Matt Higgins has always believed in trusting his instincts and never outsourcing his judgment. Higgins grew up in Queens, New York hawking flowers on street corners and scraping gum under tables at McDonald's to help feed his family. On a mission to escape poverty as fast as possible and provide for his home-bound mother, he dropped out of high school, took his GED and enrolled in college at 16 – eventually earning his juris doctorate from Fordham Law at night while working full-time. A decade after dropping out of high school, Higgins was appointed the youngest Mayor's press secretary in NYC history at 26, managing the global media response during the September 11, 2001 terrorist attacks under Rudy Guiliani. He then became one of the first employees – and ultimately Chief Operating Officer – of the Lower Manhattan Development Corporation, created to rebuild the World Trade Center site. Higgins helped organize the largest international design competition in history culminating in Reflecting Absence, the September 11th National Memorial, and the development of the 1,776-feet-tall One World Trade Center, the tallest building in the northern hemisphere. Higgins has deep experience in sports, having spent 15 years in senior leadership positions with National Football League teams. He made his mark with two NFL franchises, overseeing the revenue functions of the New York Jets as Executive Vice President of Business Operations, and after leaving the Jets, serving as Vice Chairman of the Miami Dolphins from 2012 - 2021. Higgins cofounded New York City-based RSE Ventures in 2012 alongside developer Stephen M. Ross, amassing a multi-billion-dollar investment portfolio of leading brands across sports and entertainment, media and marketing, food and lifestyle, and technology industries. NYC's Magnolia Bakery is one of the latest additions to a portfolio that includes David Chang's renowned culinary brand, Momofuku, and Australian-inspired hospitality/lifestyle brand, Bluestone Lane. RSE has successfully backed many challenger brands from inception, including RESY, an Open Table competitor that American Express acquired in 2019; the Drone Racing League, which was named among Fast Company's 10 Most Innovative Sports Companies; and Relevent Sports, the leading international soccer agency in the US. Higgins was the first client and ultimately only partner in VaynerMedia, the largest socialmedia first agency in the world founded by Gary Vaynerchuk. Higgins is a prolific investor in the direct-to-consumer space, having invested in over 100 DTC brands throughout his career. He is a lecturer and Executive Fellow at Harvard Business School, where he teaches the popular course Moving Beyond DTC alongside HBS Professor Len Schlesinger. Each year, the course features real-world case studies on some of the top consumer brands in the US. Higgins' reputation as a self-made serial entrepreneur earned him a spot as a recurring guest Shark on the Emmy award-winning TV show Shark Tank during seasons 10 and 11. He will soon star in a new spinoff also executive produced by Mark Burnett. In 2019, he received the Ellis Island Medal of Honor, joining the ranks of seven former US presidents, Nobel Prize winners and other leaders for work to improve society. He is also a longstanding board member of Autism Speaks, advocating for scientific research and greater acceptance of neurodiversity. In 2021, Higgins had a private audience with Pope Francis at the Vatican to discuss human rights and solidarity with the world's poor. During the Global Citizen Live festival before an audience of 60,000 people on the Great Lawn of Central Park, Higgins kicked off the Global Solidarity Fund's initiative to raise $100 million for migrants and refugees in crisis. In honor of his late mother, Linda Higgins, Matt funds scholarships for single mothers through the Linda Higgins Empowerment Scholarship at Queens College. Matt is the author of 'Burn the Boats. Toss Plan B Overboard and Unleash Your Full Potential' Order Matt Higgin's new book 'Burn the Boats. Toss Plan B Overboard and Unleash Your Full Potential'  HERE Website: https://www.burntheboatsbook.com/  https://rseventures.com/team-members/matt-higgins/  Instagram: @mhiggins LinkedIn: https://www.linkedin.com/in/matt-higgins-rse/  Twitter: @mhiggins About the Host of the Live Greatly podcast, Kristel Bauer: Kristel Bauer is a corporate wellness expert, in-demand Keynote Speaker and TEDx speaker with a mission of supporting companies and individuals on their journeys for more happiness, success & well-being. With Kristel's unique background in Integrative Psychiatry, business and media, she provides invaluable insights and strategies to empower, inspire and motivate companies, leadership and sales teams as well as other groups and organizations. Kristel shares key insights into high-power habits, leadership development, mental well-being, peak performance, resilience, success & a modern approach to work/life balance. Using a blend of authenticity, Psychology & Science, Kristel provides insights to excel in sales and thrive as a team leader. Kristel's messaging supports company profitability while promoting vibrant company cultures with healthier and happier employees.  Kristel is a contributing writer for Entrepreneur and she is an influencer in the business and wellness space having been recognized as a Top 10 Social Media Influencer of 2021 in Forbes.  As an Integrative Medicine Fellow & Physician Assistant, Kristel has a unique perspective into optimizing well-being and achieving success. Kristel has been featured in Forbes, Forest & Bluff Magazine & Podcast Magazine and she has contributed to Real Leaders Magazine. She has been live on ABC 7 Chicago, WGN Daytime Chicago & Ticker News. To Book Kristel as a speaker for your next event, click here. Website: www.livegreatly.co  Follow Kristel Bauer on: Instagram: @livegreatly_co  LinkedIn: Kristel Bauer Twitter: @livegreatly_co Facebook: @livegreatly.co Youtube: Live Greatly, Kristel Bauer To Watch Kristel Bauer's TEDx talk of Redefining Work/Life Balance in a COVID-19 World click here. Disclaimer: The contents of this podcast are intended for informational and educational purposes only. Always seek the guidance of your physician for any recommendations specific to you or for any questions regarding your specific health, your sleep patterns changes to diet and exercise, or any medical conditions.  Always consult your physician before starting any supplements or new lifestyle programs. All information, views and statements shared on the Live Greatly podcast are purely the opinions of the authors, and are not medical advice or treatment recommendations.  They have not been evaluated by the food and drug administration.  Opinions of guests are their own and Kristel Bauer & this podcast does not endorse or accept responsibility for statements made by guests.  Neither Kristel Bauer nor this podcast takes responsibility for possible health consequences of a person or persons following the information in this educational content.  Always consult your physician for recommendations specific to you.

Designer Mark Zeff's life changed in 1982 after boarding a flight bound for New York City from Australia. What was intended as a short trip soon stretched to three weeks, and before he knew it, New York was home. Spending glamorous nights at Studio 1954 and mingling with iconic creatives Andy Warhol and Anna Wintour, it wasn't long until he founded his namesake interior design and architecture firm MARKZEFF, the force behind Magnolia Bakery, Virgin Nashville, and New Orleans' Kimpton Hotel Fontenot. As Zeff says, "Patience always prevails." 

This week, I'm talking upcoming comics like Bloodline from Marvel by Danny Lore and  Karen Darboe, Eve L. Ewing writing a new solo Black Panther series, reviews for Wise Acre Comics' Magnus, Image Comics' Night Club. I also give my recommendation of Magnolia Bakery, plus I talk about support in creative circles in The Bleek Perspective. Like, comment, subscribe, and share... Are You With Me?   For more info on Wise Acre Comics, please visit https://wiseacre.us/  For more info on Magnolia Bakery, please visit https://www.magnoliabakery.com/?sscid=21k7_ygn2&utm_source=ShareASale&utm_medium=Affiliate&utm_campaign=553699&utm_term=1949847 --- Support this podcast: https://podcasters.spotify.com/pod/show/thehungrybleek/support

In this week's episode, Eric speaks with Eddie Revis, CMO of Magnolia Bakery in NYC. Eddie is “on a mission to show the world that marketing doesn't have to suck” and he is certainly doing that at Magnolia! He and the team have been launching some amazing campaigns that have been getting mainstream attention and going viral in the US. How does he do it? It's all about plugging the brand into culture and never stopping at just a good idea, but always pushing towards a great idea.Connect with Eddie on Linkedin - https://www.linkedin.com/in/edwardrevis/And check out some of the recent campaigns from Magnoliahttps://www.goodmorningamerica.com/amp/food/story/viral-muffins-youtube-star-reprises-role-unveil-latest-86881947https://wwd.com/beauty-industry-news/beauty-features/tula-skincare-magnolia-bakery-1235307230/https://patch.com/new-york/parkslope/banana-pudding-beer-hereFind Eric on LinkedIn and tweet him @efulwiler.Say hi at media@wearerival.com , we'd love to hear from you.

We have been hitting the books and hitting road & rails! Emily had a week-long vacation on Martha's Vineyard and read a ton. She also visited Bunches of Grapes bookstore and FOUR libraries on the island – West Tisbury, Oak Bluffs, Vineyard Haven, and Edgartown. Chris attended a virtual event through the Beinecke Rare Book & Manuscript Library with Raymond Clemens who shared some of the earliest maps in their current exhibition, The World in Maps, 1400-1600. Check out the link in our show notes to watch Ray's presentation. We also had two delicious Biblio Adventures together. The first was a literal Couch Biblio Adventure where we sat on the couch at Book Cougars HQ and ate pizza while watching Malinda Lo's event at Simmons University. Her YA novel LAST NIGHT AT THE TELEGRAPH CLUB was this semester's joint read at Simmons. Days later we were riding the rails to meet Aunt Ellen at Grand Central in Manhattan. After hugs and a pit stop, we took the subway to Brooklyn where we spent the day walking around and experiencing bookish adventures and culinary delights. Stops included: The Center for Fiction, Smith Street Bagels, Books Are Magic, the Brooklyn Public Library at Carroll Gardens, and La Vara, where we were joined by Aunt Ellen's partner Chris. We topped off the day with an author event and saw Maggie O'Farrell talking about her new book, THE MARRIAGE PORTRAIT, at St. Ann & the Holy Trinity Church. It was a perfect day. We even had time to grab some pastries from Magnolia Bakery before boarding the train home. Lots of books, good food, and great company. Phew, this is a long episode blurb and we haven't even mentioned any books yet! We'll list our “Just Read” titles: CANNERY ROW – John Steinbeck THE FALL GIRL – audiobook narrated by Marcia Clark and Cathy LePard SMALL GAME – Blair Braverman SMALL THINGS LIKE THESE – Claire Keegan MAD WOMEN'S BALL – Victoria Mas (translated by Frank Wynne) LIBRARY GIRL: How Nancy Pearl Became America's Most Celebrated Librarian – Karen Henry Clark (illustrated by Sheryl Murray) DARK RIVERS TO CROSS – Lynne Reeves release date 11/8/2022 MISS GRIEF AND OTHER STORIES – Constance Fenimore Woolson (edited by Anne Boyd Rioux) OPEN WATER – Caleb Azumah Nelson LOVECRAFT COUNTRY – Matt Ruff THE SALT PATH – Raynor Winn (audio) THE LUNAR HOUSEWIFE – Caroline Woods If the blurb is long, you know the episode is long, too, but stick around to the end (or fast forward if you're crunched for time) to listen to our conversation with writer, graphic artist, English professor, and athlete KELCEY ERVICK. Her new graphic memoir THE KEEPER: SOCCER, ME, AND THE LAW THAT CHANGED WOMEN'S LIVES is fantastic! We give it four paws up. Check out this wonderful blurb from another graphic memoirist you may have heard of: “The Keeper is a triumph! Kelcey Ervick's rollicking visual storytelling makes this information-packed lesson in women's sports history both hilarious and surprisingly moving. Do not be deceived by her loose, exuberant drawings—the level of writerly control at play in this beautiful book is prodigious.” - Alison Bechdel, author of the New York Times bestselling Fun Home and The Secret to Superhuman Strength One more thing and then we're putting our noses back into our books! Reminder that our current readalong book is MURDER ON THE RED RIVER by Marcie R. Rendon. Please email us (bookcougars@gmail.com) if you would like to participate in the Zoom conversation on Sunday, December 4th at 7 PM (ET). We also have a discussion thread over on Goodreads.

This episode is fun, fast, and full of nuggets for any person wanting to get ahead with their marketing, business goals and business growth.  Ryan Carruthers is full of energy and enthusiasm, and he brought al of that to this week's podcast episode.From stories about selling makeup to accidentally growing a global membership business, he shares a lot of wisdom and take-aways for every business owner. His energy and optimism is contagious and I just wanted to keep on talking to him!Here's a summary of what we discussed:04:05 - biggest lesson from his 17 month old daughter06:32 - Ryan's first entrepreneurial deal in primary school12:50 - the shift that grew his dads business26:36 - the anchor in his life: his wife32:07 - the role of mentors39:04 - Ryan's system for validating a business idea47:37 - 6 Star and doing it differentlyplus a ton of ideas to ‘do it differently'…and much more…Enjoy!Here's some information about our guest:Ryan Caruthers, Co-Founder of HappierHis LinkedIn Profile states - “On a mission to make 10,000,000 people at work happier | Taylor Swift Fan | World's 5th WORST golfer”In addition to this, here are some cool facts about him:His daughter is one of his favourite people in the world He's british He's built a wildly successful membership He love fitness and human anatomy He cannot sing He has a secret love of Taylor Swift music Knows of places in the US based around NFL teams His favourite coffee shop is Deus Machina Monday is the best day Life is all about staying curious - Ryan's thing about life! Best thing he has changed about himself is that he is a nicer person now - because of his wife! Best meal is Magnolia Bakery's Banana Pudding! Something Interesting About YouSee the above list!What Are You Famous For?Doubling his fathers business whilst looking after the business so his dad could recover from illness.Contact:https://twitter.com/RyanCarruthershttps://www.linkedin.com/in/ryan-carruthers-ab7658225/https://www.happia.ioYour host,  AvelineCheck out our previous episode here.The purpose of the 6 Star Business is to help businesses find more meaning, purpose and profits in their endeavours. We seek to 'do it differently' and encourage everyone to rise above the status quo to do what it takes to be different: with meaning, purpose and intention. With those key ingredients, you'll be on your way to 6 Stars faster than you realise! If you'd like to get in touch please contact us at contact@6star.business

Today on 5 Live: Nury Martinez resigns. L.A. cities going broke. More inflation checks on the way. "Pink tax" band. Pot growing crackdown. Magnolia Bakery vegan banana pudding. Egypt embraces pet dogs. Cereals aren't healthy anymore. Fake cosmonaut dupes woman. Meta unveils new headset. Stay in the "Ghostbusters" firehouse. And more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hal hatır sormak modern dünyanın mecburiyeti mi yoksa bizi biz yapan şey mi? "Nasılsın?" Bu kıymetli soru kimileri için small talk'tan ibaret. Sahi, nasılsın?

Thanks to the official sponsor of The Radcast Branded Bills! Use code Radcast20 at BrandedBills.com and receive 20% off your ENTIRE purchase!Social HolidaysJuly 22: National Hammock DayJuly 24: International Self Care DayJuly 25: Post your back to school supplies TikTok Update:TikTok's new avatar feature could help brands without mascots on the platformMarketing NewsToyota drives chatter for TikTok debut with creator-led dance challengePeloton's new ad stars nude Chris Meloni promoting its appNBCU, Peacock bring ShoppableTV to ‘Love Island USA'Marriott's Moxy Hotels gamifies hospitality with AR experienceHBO expands partnership with Duolingo for GOT spinoffMagnolia Bakery throws it back to mid-aughts YouTube in its new campaignIf you enjoyed this episode of The Radcast, let us know by visiting our website www.theradcast.com. Check out www.theradicalformula.com. Like, Share and Subscribe to our YouTube channel https://www.youtube.com/c/RadicalHomeofTheRadcast or leave us a review on Apple Podcast. Be sure to keep up with all that's radical from @ryanalford @radicalresults @the.rad.cast @christinaroseyasi @nick_weaver

Cool Facts about Ryan Carruthers His daughter is one of his favourite people in the world He's British He's built a wildly successful membership He loves fitness and human anatomy He cannot sing He has a secret love of Taylor Swift music Knows of places in the US-based around NFL teams His favourite coffee shop is Deus Machina Monday is the best day Life is all about staying curious - Ryan's thing about life! The best thing he has changed about himself is that he is a nicer person now - because of his wife! The best meal is Magnolia Bakery's Banana Pudding! Social Media www.themembershipmastery.com/podcast https://www.linkedin.com/in/ryan-carruthers-ab7658225/ https://twitter.com/RyanCarruthers https://www.youtube.com/channel/UCuX9CCYLQKY06l9D29gjHmQ Website www.themembershipmastery.com Freebies www.themembershipmastery.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/entrepreneurtalks/message

Ryan Carruthers is the CEO and Founder of The Membership Mastery, Betfair Trading Community and Carruthers. He has years of experience in the membership industry, digital products, community and software, implementing and coaching businesses to create an online community that drives sales and loyalty. —————————————————————————————Hey, it's Ryan Carruthers here from The Membership Mastery, & I help you build the membership site of your dreams. Do you want to build a membership website? Do you want to build a business that gives you the freedom to do what you've always wanted? With monthly recurring revenue?Cool FactsHis daughter is one of his favourite people in the worldHe's BritishHe's built a wildly successful membershipHe loves fitness and human anatomyHe cannot singHe has a secret love of Taylor Swift musicKnows of places in the US based around NFL teamsHis favourite coffee shop is Deus MachinaMonday is the best dayLife is all about staying curious - Ryan's thing about life!Best thing he has changed about himself is that he is a nicer person now - because of his wife!Best meal is Magnolia Bakery's Banana Pudding!Website: https://themembershipmastery.comLinkedIn: https://www.linkedin.com/in/ryan-carruthers-ab7658225Facebook: https://www.facebook.com/ThemembershipmasteryTwitter: https://twitter.com/RyanCarruthersYouTube: https://www.youtube.com/channel/UCuX9CCYLQKY06l9D29gjHmQLinkTree: https://linktr.ee/ryancarruthers

Tune into our Founder, Traci Terrick's chat with the New York food stylist, Micah Morton. After Micah moved to New York City from Los Angeles, she convinced Magnolia Bakery to hire her, and quickly rose to become head baker. Shortly after, at the prompting of a seasoned Prop Stylist who noticed Micah's talent, she began to apprentice with top tier food stylists, soon realizing that food styling was the perfect fit for her skill set.Our Sponsor this season is also our first episode's guest, Tidy Books! If you have ever felt stress, procrastination or dread over your finances, you are not alone. So many photographers, artists, and creatives would describe themselves as "not a numbers person." And let's face it, you've got better things to do than filing receipts and figuring out Quickbooks. That's why Tidy Books provides monthly bookkeeping services to help you be as hands off as you want to be with your finances but still see the big picture of your business at any time of the year.  If this sounds intriguing to you, contact Tanya for a free consultation and 50% off of your 1st month of bookkeeping with the code Tidy50. 

I have only recently put my foot down and said, “No, I deserve to be here and I will be here and I’m staying here,” and I’ve been in the industry almost 10 years. It’s taken a really long time to not only convince people that I have the talent and the staying power, but also convince myself.Welcome to Burnt Toast! This is the podcast where we talk about diet culture, fatphobia, parenting, and health. Today I am chatting with Kyeshia Jaume, a senior apparel designer for Forever21. She’s also one of the only working designers at a major corporate fashion label, who both makes plus size clothes and lives in a larger body. Regular newsletter readers will know Kyeshia from Jeans Science. She’s working hard to change things in fashion from the inside. Her story is really important and I’m so excited to share this conversation with you. If you enjoy this episode, please subscribe, rate and review us in your podcast player! And subscribe to the Burnt Toast newsletter for episode transcripts, reported essays, and more.Also! I had a great chat with Signe Darpinian, host of the Therapy Rocks! Podcast on Monday. We focused on how to talk about fatness and fatphobia with teenagers; listen here. Episode 31 TranscriptVirginiaHi, Kyeshia. Thank you for being here. KyeshiaHi, Virginia. I’m so excited to be joining you.VirginiaTell us how you got into fashion design. What called you to this work?KyeshiaUp until maybe 11th grade, I wanted to go to music school to pursue music. I just wanted to be a singer and I loved music. But I took a fashion merchandising class my senior year of high school and just fell in love with it. And I was like, I could do this. I could be in the fashion industry. I feel like I could really influence and impact it in some way. My fashion merchandising teacher was amazing, really encouraging, really excited about hearing that I wanted to be in the industry. And I remember she said something specific to me: “We need more people like you in the industry.” VirginiaWere you interested in clothes as a kid? Like always playing dress-up, that kind of thing? KyeshiaYeah, I was. My mom is a very fashionable person. She always made sure that we had really fashionable things to wear. And she was always very strong about individuality and really making sure that we stay true to ourselves and not follow trends that other people were doing. It’s so interesting, too, being a child who loves fashion, but also a child who couldn’t wear the fashion. Because I remember only being able to shop at like, Dillards and JC Penney. I couldn’t go into Limited Too. We would get Delia’s catalogs and I remember just flipping through and circling things I wished that I could wear. Back then that’s how you shopped.VirginiaThe Delia’s catalog was formative to my existence. Remember the belts with the seatbelt buckles? Which, now that I think about it, is many layers of problems. We know airplanes are not a size inclusive space, but I didn’t really think about it as an eighth grader. I just wanted that belt so badly. KyeshiaI wanted to be a Delia’s girl! I wanted to wear the denim. I wanted to wear the fun prints. Even like the house section, the bedding. I was all about it. Also I was a Nylon girl. I remember just dreaming and wishing that could be me. I wished I could have that stuff for myself and just being really sad that I couldn’t. VirginiaEspecially back then, those were not brands that were remotely size inclusive—or really any kind of inclusive. You were seeing the same skinny white girl over and over again in that Delia’s catalog. The low rise jeans and all that visible torso really, really did a number on our generation. And fashion, historically and currently, is a very thin, white industry. So how has that been for you, as a plus size woman and a woman of color getting into those rooms?KyeshiaI was born and raised in Utah. Utah’s like a bubble. You don’t understand anything outside of what your world is inside this very cookie cutter picture. Not only that, but I was a biracial brown girl who was not Mormon being raised in the middle of Utah. Religion is a very big part of the community in Utah, especially where I was living. The county that we lived in everybody calls “Happy Valley.” VirginiaIt’s an evocative name.KyeshiaSo I don’t think that I was fully aware of my diversity and how different I was from other people. I lived in my own little world. I moved to LA after university, to pursue fashion. I went to FIDM. I was aware of how different the world is outside of Utah, but not fully aware of how I would be treated differently, not only for the color of my skin, but also being a fat, brown woman in the industry. Going through fashion school, I think a lot of my peers underestimated me. I didn’t understand how hard it was going to be to get in the industry. I didn’t realize how difficult it would be to advocate for myself and to really say, “I deserve a seat at this table.” I have only recently put my foot down and said, “No, I deserve to be here and I will be here and I’m staying here,” and I’ve been in the industry almost 10 years. It’s taken a really long time to not only convince people that I have the talent and the staying power, but also convince myself. The fashion industry is such a girls club and a popularity contest. No matter what company I’ve been at, that has been consistent. There’s always the cool girls. There’s always the people who have each other’s backs. Even if they’re not very good at their jobs, because they look the part and they play the part, they’ll keep the part.VirginiaDo you feel like people have a preconceived notion of what the fashion girl needs to look like?KyeshiaAbsolutely. Not only that, but my name is Kyeshia. Straight out of the gate, you’ve already got an idea about who I am, without even meeting me. You’re probably already overlooking my resume because my name is too hard to say and you’re probably assuming what race I am, without even diving deeper to see what kind of skill set I have. It was hard, for a long time, to constantly feel like every single day I was going to work I don’t belong here. But this is what I love to do. And once you enter corporate fashion, you’re also up against people who have such thin bodies. Their whole lives are about diet culture and being thin and fitting into clothes and fitting a certain beauty standard. Lunches are always talking about who’s dieting and the next diet you’re on. I was very concerned about why we always had to talk at the lunch table about what we’re eating and why we’re eating it. VirginiaSo exhausting. And it’s so boring.KyeshiaIt’s so boring! Like, “Oh, Kyeshia. What did you bring for lunch today? Your food always looks so good. Oh, I just have a salad today. I’m so bummed about it.” When I’m eating leftover pasta for lunch. Like, it doesn’t matter. I’m feeding my body. The whole thing is uncomfortable. You start thinking well, I should just eat at my desk because I can’t handle another day of this diet talk and listening to people hating their bodies. Because if they hate their bodies, I can’t imagine what they think about mine.VirginiaThat narrative is so toxic. I remember when I worked in women’s magazines, my nightmare was office birthdays. Magnolia Bakery cupcakes were very big back then—they were the Sex and the City cupcakes. So someone would always order this tray of amazing cupcakes and then it was like cupcake chicken. Nobody could eat the cupcake. All these women would just stand around being like, “Oh, no, no! I couldn’t! Oh, I’ll just have like a little lick of the frosting.”KyeshiaThe funniest thing is when you bring donuts into a design room. Everybody wants the donuts. You know everybody wants the donuts. But you know what we will do? We’ll take a knife and we’ll cut it into fourths and we’ll just eat little pieces. Everybody is going back and forth to the table to get a little bite of donut and it’s just like, take the freakin’ donut. Just eat the donut and be okay with it! But it’s weird, every company I’ve been to is like that.VirginiaThe irony, too, of food on photoshoots for fashion. These elaborate spreads for lunch?KyeshiaIt’s such a waste. There is also this feeling of, I have to constantly look like I’m busy because of the stigma of I’m fat, so I must be lazy. I’ve always heard I have no sense of urgency. I don’t know what that looks like. What does a sense of urgency look like? Running from place to place? For what? VirginiaYou’re not putting out fires, you’re designing clothes. KyeshiaI’m answering the emails. I’m hitting my deadlines. I’m doing my job. So I don’t know what you mean by, “there’s no sense of urgency.” If I’ve completed my task, isn’t that urgency enough? VirginiaIt sounds like a lot of very coded language.KyeshiaIt feels that way. Because you don’t say that to other people who have been scrolling on their computer for days now, but the second you see me pick up my phone to answer a text message, I have a lack of urgency for my job.VirginiaThat’s a really toxic double standard. KyeshiaYeah. And a super big microaggression. What do you mean when you say I have no sense of urgency?VirginiaI would be interested to hear them try to explain it, even though it would not go well. They would only dig themselves deeper.KyeshiaI started out in handbag design, straight out of fashion school, because that was the only assistant designer job I could find. My second job was at an activewear company. So it was my first experience with women’s apparel and I had a lot to learn. I was maybe two weeks in and we were sprawled out on the floor, going over line sheets. I remember her saying to me, “Can I give you a little bit of feedback?” And I’m like, “sure, yeah, I welcome it.” Like, anything I can do to improve. She said, “I need you to hustle a little bit more.” And it completely spun me around. Because I was like, I’m trying. I just don’t know the processes yet. It was my first experience dealing with a sample room, with sample makers, and I wasn’t used to the process. So two weeks in, I’m brand new, and you’re telling me I need to hustle? Like, Okay. Loud and clear. And by the time I was three months, she still wasn’t satisfied with my performance and she handed me off to a different brand, which was fine. I think that there’s just a little bit of a disconnect in leadership if you’re not willing to teach.VirginiaAnd also, not willing to, sort of understand that people’s contexts are different and results can be achieved in different ways. This isn’t assembly line work where everyone needs to do the same job in the exact same way. KyeshiaYeah, and in order to get the results that you want, you have to be willing to teach. I think that that’s a huge part of a disconnect in the industry, nobody is willing to teach.VirginiaNot willing to teach and also not willing to learn! Another way of saying you don’t hustle is to say you are careful and methodical. And isn’t that a useful skill? There’s a way there’s a way of reframing these concepts to understand that someone might be bringing real strength to the table. Not to get away from the fact that probably you were hustling just fine and that was just a coded way of talking about your body. Well, it sounds like now you’re in a place where it’s not perfect, but you are able to accomplish more of what you set out to do, which is exciting to hear about. KyeshiaYes. So my career goal this whole time I’ve been in the fashion industry is to be a part of inclusive design. I would not be living my truth if I wasn’t able to produce things that I could actually wear. I work at Forever21 now. I am a senior designer on the plus team. We’re on this path to make an impact in the plus business. As you know, the plus business is a billion dollar industry and there are only a handful of companies who serve plus women. And we make up about 67% of the population, which is bananas. We’re underserving this community that makes up more than half the population. So, I’m really excited about the future work of what we’re doing at Forever21. I think in order to prove ourselves and gain the trust of the community, we have a lot to work on. We have a lot of work to do for the Plus Forever21 customer. I think we have really disappointed her in the past. I think in the beginning, she was so excited that we were available to her at an affordable price point. But I think over time, we’ve just really disappointed her—and I can understand that because I was her. I still am her! I’m really, really excited about the direction that we’re heading in serving the Forever21 Plus girl. It’s going to take a little bit to get to where we’d like to be, but there are a lot of things happening about maybe mid year that I’m really really excited about. And a new denim launch is one of them. VirginiaYou and I touched on this in our last interview: There are not a lot of folks in bigger bodies working in fashion design. Is there some kind of secret network of fat designers we can all be showing up for? How do we get more of you?KyeshiaI want in, if there is. How do I put out a mating call for my fellow plus size designers?VirginiaA bat signal? KyeshiaWhere do I find them? Yeah, within my career, I’ve only run into probably three other plus size designers working in the plus size industry. I’m sure there are more out there, but I don’t know where they’re hiding.VirginiaThat’s staggering. Because it’s such a loss of talent and a loss of knowledge. It explains so much. If you want to understand why plus customers are so often disappointed, why the clothes haven’t worked for so long, this is why.KyeshiaIf I were not in the industry, I don’t think that I would be encouraged to be in the industry. Because beauty and fashion standards are so white, so thin. I would be intimidated by that. I would be like, there’s no way that a person like me could get a job in an industry like that.VirginiaAnd your early experiences show it was not easy. KyeshiaIt’s not easy. It’s so interesting, because when I leave companies or when I talk to different managers and leadership, they’re always very encouraging. They’re always like, “We need people like you!” and I’m like, “Well, why don’t you hire people like me?”VirginiaYeah, that says a lot.KyeshiaI want to know that there’s more people who look like me who are out there in corporate fashion who are doing the work and making the change within. Because we’re the ones that really get it. I so often sit in rooms where people who don’t look like me say, “Oh, the girl’s not gonna like that.” And then I look and I immediately think, why not?VirginiaOh, interesting. Like what? Give us an example of that.KyeshiaOh, right now cutouts are a trend. And sometimes people are very apprehensive about how a plus girl would feel about cutouts. People are like, “Oh she’s not gonna wear that, that’s gonna show too much.” Well, maybe one girl might not wear it. But what about the other girl who is like, “I love this trend. I wish it was my size?”VirginiaThat’s interesting. I often hear from folks saying stop with the cutouts! I just need to finda basic tee shirt. I’m just looking for solid, functional clothes. Like, L.L.Bean doesn’t make plus sizes. So what if you want to go hiking? But you’re absolutely right, there are also lots of us craving design and not getting that. Especially when you’re getting fewer SKU numbers, how do you meet all those needs?KyeshiaIt’s difficult. Because especially with core things like tee shirts and jeans, you have to project your numbers for how much you can buy in these categories. Then you have a small SKU count for what you actually want, as far as fashion. What makes it even smaller is bringing in the juniors designs and what you’re going to tag on for those. Then you have like, this much of a pool for exclusive designs, designed by women who actually understand a plus body. So it’s hard to decipher what you lean into and when you say, “this isn’t going to be a thing.” The other designer and I sit together, and we look at the assortment that the buyers have chosen for the month and we give our feedback. If we see something in fittings, and we’re like, “I love the direction that you’re going here with this, but I don’t think that it’s going to execute the way that you want it to,” we have to flag it. We have to say, “Hey, I don’t know about this. It’s not gonna work for a plus girl. How can we change it? How can we enhance it to make it fit our girl?” For example, last week, I had a jumpsuit come in. Really, really cute for a skinny girl. Like, super deep V cut and the V ended at the waistline, and it was tie up halter at the neck. Then there was another piece that tied in the back as a tie panel. And I was like, “Okay, this isn’t going to work. The leg shape is nice, but it’s too open on the sides.” So I reached out to the buyers and I was like, “Hey, listen, I have some reservations about this.” And they were like, “Yeah, it doesn’t look great on the model. How can we fix it?” So I sent over the sketch and I was like, “Here’s something that I think that we could change to, that she would resonate with, but it’s more wearable.” If there’s something that we think is absolutely like unsalvageable, we have to say this is not going to work. We have to make it wearable because the plus girl is going to look at that and be like, “Ain’t no way.”VirginiaYeah, where are my boobs going? KyeshiaFirst question: “What bra can you wear with that?”VirginiaThat was my first thought when you described the jumpsuit.KyeshiaBecause not every girl is gonna be okay with doing boob tape, right? It just doesn’t work. So you have to think about what bra is she gonna wear with this, because I’m gonna tell you right now, she’s not going to go braless in this with no support. VirginiaOf course, for listeners who go braless, you do you. We’re not shaming anyone for not wearing bras!KyeshiaNo, no no. I love to free the nip. But there was nothing holding you at all. VirginiaSo a big part of your job is taking these juniors designs and enhancing them—I love that you’re using the word enhance—for the plus girl. But what would you be doing differently from the get-go to design better clothes for bigger bodies? Or what problems do you see as fixable but no one is really tackling them right now?KyeshiaThe number one thing is fit. We could be putting more investment into fit, it just takes too long. Way too long to adjust, way too long to put on different bodies. We fit twice a week, and the other designer and I, we dedicate a lot of time to it. Probably like, each day we’re fitting up to four hours, sometimes five. It’s a lot of work. If I were to start from scratch, I know it would be putting a lot of investment into fit because that is the number one thing that people and brands get wrong about plus clothing.VirginiaYeah, it feels like a very under-resourced area. For a longer discussion with Kyeshia and other designers on the problems with plus size fit, see Jeans Science Part 2.KyeshiaIt’s interesting because the industry is changing. Not only for plus, but for straight-size bodies, too, as far as like different measurements and different body shapes that they take into consideration. But there’s still designers out there that don’t take into consideration different body shapes, even for straight size women.VirginiaThe legacy of Karl Lagerfeld is very rich, I think. The “bodies should be clothes hangers for our vision” kind of ethos.KyeshiaBut what if the hangers are like a little curvier? VirginiaWhat if I don’t want to be a clothes hanger? What if I want to be a person wearing clothes? It’s a really an insulting proposition, frankly.KyeshiaI’m not just here to just be perceived. So yeah, I think my number one thing would be to focus on fit. Number two is fabric. I think sometimes even if something fits good, if it doesn’t feel right on your body, you’re uncomfortable. So I think comfort and fit and comfort and feel are two heavy hitters for me.VirginiaThat makes so much sense. You just articulated why some clothes I’ve bought that I’ve sort of liked—even when I see them on my body, I like them—but I don’t reach for them. It’s often a comfort issue. Even if it works, it doesn’t work because it doesn’t feel good to wear. So the last thing I wanted to talk about is: What can consumers be doing? How much does our feedback matter? On Instagram, there are always lots of different campaigns trying to attract the attention of brands to take the plus consumer more seriously. But I don’t know how effective those are. And if they’re not effective, what’s a better way? I’m just curious to hear your thoughts as someone who’s inside the industry.KyeshiaI think if you’re straight size, and you don’t know what it’s like to struggle to find clothes as a plus size body, start learning and advocate for that. Tell brands: Do you know how cool it is, for everybody be able to wear your clothes? That is an amazing thing. I think to advocate for that, as a straight size person, you are doing your brothers and sisters justice. Because I don’t know what it is about fashion companies, when they hear feedback from skinny white women, they actually listen. VirginiaHmm, take note, thin and small fat listeners. We have work to do.I’m glad to know that you think that is feedback brands will listen to you. I mean, obviously, it’s ridiculous that they will hear it best from thin, white women and not from plus customers. But it is good to know that it’s useful to do that because I think sometimes people worry that it’s just hashtag activism or sort of performative.KyeshiaAt Forever21 we have a newsletter that goes out pretty much every week, that highlights top comments and not-so-great comments. Consistently, across the board, there’s always a comment that’s like, “Why isn’t the plus in more stores? Why is the plus section so small? Why is your Online Plus section not great?”VirginiaYou’re like, “I’m on it, I’m on it!”KyeshiaI’m like, literally ask me the questions, and I’ll tell you exactly what people are feeling. Because I live it. I live it every single day, right? Even coming to work, I’m seeing it like, “Damn, I wish I could wear that.”VirginiaYes, I just want to have a moment for the rage I feel that you often can’t wear the clothes you design. KyeshiaIt’s hard. When I was doing private label for Target, it was such a cool feeling walking into a Target store and being like, “That’s what I did. That’s a part of me, I put in the work for that.” That was really, really cool. This goes back to having more plus bodies in the design room—I feel like people would be more supportive if they knew who was actually designing their things.VirginiaOh, I agree with that. I would love to be putting my dollars behind brands that were hiring plus designers. Brands who were really doing it and not just doing the Madewell version of inclusivity that’s not particularly inclusive and that is clearly something a marketing focus group told you to do. KyeshiaYeah, and I think a good example of sort of a brand that has really put in the effort is Anthropologie. Of course, they have room to do better and improve, but I think as far as being inclusive and also being, really on-brand with their plus style.VirginiaYes, I see what you’re saying. They definitely deliver the same level of fashion to the plus sizes and the straight sizes. There’s still often that thing of like, I wanted it in blue and only the straight size has it. Which is the whole economics piece that you and I talked about. KyeshiaIt’s hard. Within the community of plus size people, if we can start supporting the brands who actually run those extended size ranges, you put the data behind actually pushing forth that movement. Because I’ve talked to people. It’s such a nuanced conversation, because yes, it should be happening. We should have up to size 40. But it’s just the lack of dollars that the consumers put into supporting it. It’s hard to keep it alive.VirginiaIt’s such a catch-22. The products are not what people want, so they don’t buy them. But then the companies don’t have the sales, and around and around we go.KyeshiaSo in supporting the plus size fashion conversation, straight size women can advocate for their favorite brands to extend. But also, plus women can advocate for their dollars being put into really supporting these companies who do actually go up to size 40 or 32, because then they’ll see the momentum that people want this. Of course people out there need clothes and want fashionable clothes to fit their bodies, but if we don’t see the data and the dollars behind it, it’s hard to keep it going.VirginiaYeah, absolutely. That’s a great reminder for small fat folks like me that, just because we’re excited we can shop in Anthropologie now, there are other brands that need our support. We have work we can do. Butter For Your Burnt ToastKyeshiaI’ve been reading Brene Brown’s new book. It’s phenomenal. It’s so good. And it’s helping me with a lot of healing. I just love the way that she writes. And I recommend that you journal and drink your water every day.VirginiaI love both of those recommendations. Because I am in the northeast and it is four degrees outside and we all are questioning our life choices, my recommendation is to get yourself a winter-blooming house plant. It is snow and ice outside, but my African violets are blooming this week and it’s bringing me so much joy to see some little spark of green and life. KyeshiaSee, I can’t keep plants alive. That’s the one thing that I can’t do.VirginiaAfrican violets are pretty easy. You just need a bright windowsill and they do like to stay moist but they don’t really require a lot of special care or anything. They’re also pretty inexpensive. Mine are $3 from the grocery store so you can just enjoy them while they bloom and then let them go with love. It’s all good. Well, Kyeshia, thank you so much for joining us. Let folks know how they can follow more of your work!KyeshiaI am @KLV on Instagram. I don’t share much of my work on there. It’s kind of like a blog / personal / influencer, but you can find me there. VirginiaThank you so much for being here! The Burnt Toast Podcast is produced and hosted by me, Virginia Sole-Smith. You can follow me on Instagram or Twitter.Burnt Toast transcripts and essays are edited and formatted by Corinne Fay, who runs @SellTradePlus, an Instagram account where you can buy and sell plus size clothing.The Burnt Toast logo is by Deanna Lowe.Our theme music is by Jeff Bailey and Chris Maxwell.Tommy Harron is our audio engineer.Thanks for listening and for supporting independent anti-diet journalism. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit virginiasolesmith.substack.com/subscribe

Eddie Revis is the CMO of Magnolia Bakery and formerly VP of Brand, Marketing & Media at Chobani. On this episode of ITS, he shares his marketing "tool kit." But even more importantly for emerging brands, Eddie breaks down the way to think about marketing. It's all about the outcomes, and what you're willing to spend for them. This one is packed, folks! Enjoy!Heritage Radio Network is a listener-supported nonprofit podcast network. Support In The Sauce by becoming a member!In The Sauce is Powered by Simplecast.

Episode 70 and Wendi and Dfernando's guest interview is award winning novelist, comedian, poet, and storyteller Derrick C. Brown.Derrick first discovered poetry as a young man enlisted in the United States Army. He often found himself spending hours in foxholes needing to pass the time. He began rewriting psalms from his military-issue Bible in a more relatable language and, after serving in the 82nd Airborne, continued to explore poetry. He became involved with the Long Beach and Orange County Poetry Slam community, competing at his first National Poetry Slam in 1998, where he placed second in the individual championship. He began touring with his poetry shortly thereafter. Early in his career, Brown often toured solo. However, he has since become known for touring and collaborating with other artists. To date, Brown has written four children's books, a musical, and eight books of poetry, including the 2013 Texas Book of the Year, STRANGE LIGHT.In October 2006, Brown teamed up with poet, TV and film actress, and activist Amber Tamblyn for several poetry performances in California called THE LAZERS OF SEXCELLANCE.  Brown also collaborated with painter Blaine Fontana for a live reading and gallery opening of new paintings based on Brown's work. In 2007, Brown toured Europe opening for the band Cold War Kids, chronicled in the documentary film about him, YOU BELONG EVERYWHERE.  That same year, Brown performed as a poet on THE TONIGHT SHOW with Jay Leno. In 2011, Brown was commissioned to write a 40-minute-long poem for the prestigious Noord Nederlands Dans Collective. The work, titled INSTRUMENTAL, received rave reviews in the Netherlands and Canada.In 2014, he was commissioned to write poems about soldiers for the Los Angeles Craft and Folk Art Museum. These poems were later performed by Oscar-nominated actor Jake Gyllenhaal.  The following year, Brown was again commissioned, this time by the Getty Museum in Los Angeles, to create a new work for the J.M.W. Turner Exhibit.In 2016, Brown toured as the opening act for Greg Dulli of The Afghan Whigs. On his most recent tour in 2017, Brown toured the United States and Europe, opening for rock band Rival Sons. He also often tours and performs with comedians, including David Cross, Kristen Schaal, Jon Glaser, H. Jon Benjamin and Eugene Mirman.In 2017, Brown wrote, directed, and produced his original musical 300 BONES. Later that year, he performed an original piece called “If You Were God...” in Israel, reading alongside the Kibbutz Contemporary Dance Company members, Martin and Shani who choreographed their dance program based on Brown's poetry. Brown is known for being an innovator in curating unique and creative poetry adventures like the DOUBLE DECKER POETRY BUS PARTY and poetry shows at sea for POETRY CRUISE, which he started in Long Beach, CA. He is also the creator of THE LIGHTBULB MOUTH RADIO HOUR, a literary variety show. PARTY WITH HONOR is his latest literary variety show in Los Angeles, CA.Perhaps his biggest accomplishment to date is his creation of Write Bloody Publishing in 2004, which FORBES and FILTER Magazine call “…one of the best independent poetry pressed in the country.”   The press is known for utilizing a rock & roll, indie record label model, uncommon for a poetry press.At the center of Write Bloody is the philosophy that to create a lasting career and engage with your audience, you can't simply publish a book and hope for the best. Every author on the press is required to tour and perform their works to build a lasting fan base. This has proved incredibly successful for the press. To date, Write Bloody Publishing has released 134 volumes of poetry, including books by Sarah Kay, Clint Smith, Andrea Gibson, Anis Mojgani, Cristin O'Keefe Aptowicz and Taylor Mali. Also on Episode 70, Wendi and Dfernando discuss his newly trimmed white beard and her manicurist's assessment of her dressed-down, casual appearance.  On THE RIPE REPORT, Dfernando shares his love for Magnolia Bakery's Banana Pudding and Apple Crisp Pudding, and Wendi shares 23andMe genetic testing, which helped reunite her and her family with a cousin.  Watch Wendi and Dfernando and their TEAM GENERATION RIPE: Greg Covey, Shelley McLendon and Ponciana Badia on Season 7 Episode 2 of CELEBRITY FAMILY FEUD - now on ABC OnDemand and Hulu and on the GENERATION RIPE website.  Follow us on our Instagram:Wendi McLendon-CoveyDfernando ZarembaGENERATION RIPE... and our guest Derrick C. Brown, and for just about everything else: Click Here!Remember to subscribe, rate & leave a review for GENERATION RIPEVisit Dfernando Zaremba's website: dfernandozaremba.com

Portland Public Library partnered with Harvest on the Harbor to present a delicious Literary Lunch with the authors of the Maine Bicentennial Community Cookbook, Margaret Hathaway and Karl Schatz in conversation with Don Lindgren. If there's one thing that brings Mainers together, it's the flavors of this great state. Whether we're teaching our kids to cook family recipes, or gathered together and sharing them at the table, we know that our food traditions bring us together as a community. The Maine Bicentennial Community Cookbook celebrates Maine's rich culinary traditions—old and new— exploring indigenous foodways, hearty Yankee cuisine, community cookbook classics, and favorite dishes of new Mainers. This collection of more than 200 recipes spans kitchens across the state: pulling dishes from grandma's recipe box, award-winning chefs, Maine personalities, and rustic fishing camps. Celebrating the state's whole community with recipes from all 16 counties, this cookbook includes heartwarming stories and dishes from both prominent and everyday Mainers, and is beautifully illustrated with family photos, handwritten recipe cards and historic community cookbook covers. This lovely testament to home cooking and the community cookbook tradition in Maine reminds us how the food we cook connects us to the people and places we love. It will surely become a treasured keepsake of Maine's Bicentennial celebration for all who love to cook—and eat! Harvest on the Harbor™ is Portland, Maine's annual food & spirits festival featuring a delicious, diverse and engaging line up of events. The event curates experiences and partnerships that hope to appeal to foodies of all kinds, offering a taste (and sip) for every appetite. The mission is to help show the diversity of the local food and drink scene, foster an inclusive community of passionate food & drink lovers and to give back to our community through this multi-day celebration. About the authors Margaret Hathaway and Karl Schatz are the wife and husband team behind six books on food and farming, including the memoir The Year of the Goat, the guide Living With Goats, two volumes of the Portland, Maine Chef's Table cookbook, and most recently the Maine Bicentennial Community Cookbook. Margaret is a writer and goat farmer. In addition to being the author of six books, she is a regular contributor to Taproot Magazine, and has worked in cookbook publishing and as manager of New York's landmark Magnolia Bakery. Karl is a photographer, journalist, and goat farmer. He has worked as a Digital Producer at ABC Television, a Photo Editor at Time Magazine, and as Director of Aurora Photos. Since 2005, the couple has lived with their three daughters on Ten Apple Farm, their homestead and agritourism destination in southern Maine, where they raise dairy goats, tend a large garden and small orchard, lead goat hikes, teach workshops, and operate a guest house. You can visit them at tenapplefarm.com, or on Instagram @tenapplefarm.

Portland Public Library partnered with Harvest on the Harbor to present a delicious Literary Lunch with the authors of the Maine Bicentennial Community Cookbook, Margaret Hathaway and Karl Schatz in conversation with Don Lindgren. If there's one thing that brings Mainers together, it's the flavors of this great state. Whether we're teaching our kids to cook family recipes, or gathered together and sharing them at the table, we know that our food traditions bring us together as a community. The Maine Bicentennial Community Cookbook celebrates Maine's rich culinary traditions—old and new— exploring indigenous foodways, hearty Yankee cuisine, community cookbook classics, and favorite dishes of new Mainers. This collection of more than 200 recipes spans kitchens across the state: pulling dishes from grandma's recipe box, award-winning chefs, Maine personalities, and rustic fishing camps. Celebrating the state's whole community with recipes from all 16 counties, this cookbook includes heartwarming stories and dishes from both prominent and everyday Mainers, and is beautifully illustrated with family photos, handwritten recipe cards and historic community cookbook covers. This lovely testament to home cooking and the community cookbook tradition in Maine reminds us how the food we cook connects us to the people and places we love. It will surely become a treasured keepsake of Maine's Bicentennial celebration for all who love to cook—and eat! Harvest on the Harbor™ is Portland, Maine's annual food & spirits festival featuring a delicious, diverse and engaging line up of events. The event curates experiences and partnerships that hope to appeal to foodies of all kinds, offering a taste (and sip) for every appetite. The mission is to help show the diversity of the local food and drink scene, foster an inclusive community of passionate food & drink lovers and to give back to our community through this multi-day celebration. About the authors Margaret Hathaway and Karl Schatz are the wife and husband team behind six books on food and farming, including the memoir The Year of the Goat, the guide Living With Goats, two volumes of the Portland, Maine Chef's Table cookbook, and most recently the Maine Bicentennial Community Cookbook. Margaret is a writer and goat farmer. In addition to being the author of six books, she is a regular contributor to Taproot Magazine, and has worked in cookbook publishing and as manager of New York's landmark Magnolia Bakery. Karl is a photographer, journalist, and goat farmer. He has worked as a Digital Producer at ABC Television, a Photo Editor at Time Magazine, and as Director of Aurora Photos. Since 2005, the couple has lived with their three daughters on Ten Apple Farm, their homestead and agritourism destination in southern Maine, where they raise dairy goats, tend a large garden and small orchard, lead goat hikes, teach workshops, and operate a guest house. You can visit them at tenapplefarm.com, or on Instagram @tenapplefarm.

Gift Guide Round 1: Moms, Dads, and Significant (or Formerly Significant) Others   It's gift-guide season around these parts, and here we are with the first of three—three!—installments to help you along with the hardest-to-shop-for people in your life (hopefully). If you need more ideas, subscribing to Secret Menu might be just the answer.   Moms and Mothers-in-Law!   Single mom by choice to an amazing little girl. Since it's just the two of us and she's a toddler, I need to help her buy her a gift for me. I realize that buying a gift for one's self shouldn't be difficult but I'm saving to buy us a condo and this will be my one quality and/or impractical spend for the foreseeable future. So I want to make it count and I'd love your help. I am willing to spend up to $400.00. I appreciate smart function in design and I have lost zero baby weight, so anything that involves sizing has the potential to make me cry, which feels like it would defeat the purpose. I work about 75 hours a week and am currently doing so remotely. Would love to hear your thoughts. Thanks! Fused bracelet like a Fewer Finer Eternal Bracelet or an Ochre Objects Permanence one Birthstone earrings—maybe one of your birthstone and one of hers. White/Space Francesca studs are sold as solos. Earrings/necklace you could build on each year: Scosha charms, Lizzie Fortunato mood necklace with an alphabet charm, and Fewer Finer vintage charms Kinn Studio locket A break! A one-night staycation or spa day   76 yo mom, super practical, can't throw stuff away, just lost her husband of 60+ years. Tidy Tova Virtual Tidiness Organizing accessories: Hay, Open Spaces, and Yamazaki Home POJ Studio Kintsugi Kit Mending kit: Merchant & Mills Rapid Repair Kit and Purl Soho Cotton Mending Thread Yuns Hardware gift certificate Dims Watering Can + Via Citrus tree Monthly flower delivery—you can make any bouquet a subscription with Farmgirl Flowers Miriam Toews novel: Fight Night or Women Talking Donation to her local library   My new step mom who has very good taste and loves thrifting Summersill & Bishop alphabet napkins Vintage calendar from 2011, 2005, 1994, 1983, 1977, 1966, 1955, 1949, 1938, or 1927 Greystone Needlepoint book cover Back issues of a favorite magazine—Gourmet? Berea College Student Craft Machete Apple Watch band Misette colorblock collection Beata Heuman: Every Room Should Sing The House that Pinterest Built by Diane Keaton Vintage piece from French Larkspur or One Day in France Do thrifting for her—splatterware, jadeite, or Fiestaware?   Frumpy MIL that you can't stand Ember mug (now a travel one, too) Eileen Fisher brushed recycled cotton cashmere scarf Hillery Sproatt blanket Olive Kitteridge by Elizabeth Strout Psychic Outlaw quilted stocking Farmhouse Pottery gift set Mutual aid org   My southern mom who thinks NYC made me snobby  Magnolia Bakery banana pudding Oliver Pluff Southern Style Iced Tea Cookbooks by Southern female chef: Black, White, and the Grey by Mashama Bailey and John O. Morisano and Mosquito Supper Club by Melissa M. Martin Chara's BBQ sauce These Precious Days by Ann Patchett Alabama Chanin sewing kit   Dads and Fathers-in-Law!   My dad! A very intelligent man. Passionate about baseball but has season tickets. Very covid cautious. Has read all books. Doesn't drink. Isn't handy (no tools). Plays scrabble and has all the boards, no other games. Very fashion apathetic and I always get him clothes. Likes to bike but has a very nice bike and all accessories. Has snow shovel service. Really only cares about his grandkids but spends tons of time with them. Still works (lawyer) and tends to buy anything he needs which is very little! Always a conumdrum. Equal Justice Initiative donation Argo attachment for front of bike to haul grandkids (group gift potential) Non-alcoholic bevs: Ghia, Non, Acid League Wine Proxies, Hella Cocktail Bitters & Soda variety pack, Avec NYT Crossword/Spelling Bee subscription StoryWorth Black Champions in Cycling by Marlon Moncrieffe   My dad! Buys himself everything he needs, likes rock and roll bios and mushrooming. and wine! Smallhold mushroom grow kit Mushrooms in the Middle: A Smallhold Cookbook How to Change Your Mind: What the New Science of Psychedelics Teaches Us about Consciousness, Dying, Addiction, Depression, and Transcendence by Michael Pollan  A Really Good Day: How Microdosing Made a Mega Difference in My Mood, My Marriage and My Life by Ayelet Waldman (paired with this Yelp review??) Acid for the Children by Flea and donation to Silverlake Conservatory of Music Rose Los Angeles x Gossamer CBD Rosin Delights Cure Crate Maison Noir mix case Coda Collection subscription Eden Reforestation Projects donation Last Prisoner Project donation   FIL: widower, engineer, spotless home, not into design, kinda into fitness & cooking Blue Hill charcuterie picks Tapas the José Andrés Way Allday knife Spices: Burlap & Barrel and Diaspora Co. Omsom Everyone's Table: Global Recipes for Modern Health by Gregory Gourdet & JJ Goode The Essential New York Times Cookbook: The Recipes of Record (Anniversary) Top Drawer reversible slippers Future gift certificate Andree Jardin duster and/or Saint Olio cleaning spray and room spray Engineers without Borders donation   Romantic Partners (and Former Ones)!   A NFT-obsessed new dad who wants to be a lumberjack but actually buys Aimee Leon Dore King Kennedy Rugs bag or bomber Corridor plaid shirt Drake's check work shirt Fear of God thermal pant + henley Clark's Wallabees Blackstock & Weber loafers Garagiste gift certificate Blockchain for Babies (to read to the kid!) Best Made axe Melanie Abrantes DIY plate set Woodworking classes: Makeville Studio in Brooklyn or LA Woodshop in L.A.   I need help with my 49-year-old, male, partner. He's a commercial architect, but is super judgey about architect stuff. He constantly scrolls Zillow and vintage car sites. He drinks bourbon, but doesn't want whisky stones and we have an excellent set of glasses. He likes luxury, but won't wear a logo ever. He loves art - folk, sculpture, modern (sometimes the weirder the better) and he created about half the pieces in our house. We live in Atlanta, watch garbage TV and eat/cook good food. Help! Cameo from garbage TV cast member announcing an experiential gift Glaze Studio matchboxes Meet Your Matches commission Pedersen + Lennard bird feeder George Jensen bottle opener or cocktail shaker The materials for a Self Assembly project Do It Yourself by Thomas Barnthaler Vinty vintage/classic car rental Banner Butter    Old soul male significant other who manages to find all the wilderness in nyc (birding in prospect park, surfing in the rockaways) in his 20s. Matuse wetsuit—or gloves or booties Merch (or sauna time or a haircut) from Almeda Club, a cute Rockaways surf shop Overnight stay in the Rockaways at The Rockaway Hotel or the vintage 1963 Shasta camper on Hipcamp Trip to Mohonk Mountain House (also does daypasses) Bose Soundlink indoor/outdoor speaker Field Guide to the Neighborhood Birds of New York City by Leslie Day Donation to Laru Beya Collective Girlfriend who is super Catholic but also super woo and into crystals, energy, etc. Cool cross necklace from Pamela Love, Chan Luu, or Erica Weiner (coral, turquoise, etc.!) Spur—if there's a crystal that means something to her, get it made into jewelry! PIA jewelry  Vintage books on herbalism Priestdaddy by Patricia Lockwood Golde Complete wellness and beauty kit Crockd Pottery Kit Donation to DignityUSA My ex husband who doesn't deserve a gift but we share a daughter together  Something for them to do together—tickets to a basketball game or a museum, a video game, etc.   A friend who I had a thing with (years ago) and has a jealous girlfriend Nothing! This person does not need a gift from you! If you want to win her over, something consumable for them: Westbourne snacks, Zingerman's noodle kugel, Pizzeria Bianco pizzas, Loria Stern something, or Blackberry Farm biscuits three ways    For last year's gift guides, head here and here.   Keep those VMs and DMs coming at 833-632-5463 and @athingortwohq!   Shop all of our favorite gift picks at MoMA Design Store—so much stunning stuff, and it's 10% of now through November 24 with the code ATHINGORTWO online or in store. Escape with Dipsea's hot ‘n heavy audio stories—you get a free 30-day trial when you use our link. Get cookin' with Made In's professional-grade cookware. 15% off your first order with the code ATHINGORTWO. Dabble in CBD with Cure Crate and take 20% off your first order with the code ATHINGORTWO. YAY.   Produced by Dear Media

HAPPY HALLOWEEN! Welcome to the latest episode of Knead to Know — your go-to podcast getting to the bottom of baking trends, baking entertainment, and more! Listen as Gina Brazão, a learning baker, pairs up with professional chef Gemma Stafford from Bigger Bolder Baking and her years of expertise to ask the questions everyone wants to know when it comes to the world's favorite pastime. Here's what on this brand new episode:Canned Pumpkin: Is it really pumpkin? If not, then what is it?Pumpkin Pie: Gemma & Gina talk about this delicate recipe and whether or not Bigger Bolder Baking will be providing one soon.Banana Pudding: Gemma swears her banana pudding recipe gives Magnolia Bakery's a run for its money — and here's why. (Hint: LAYERS!)Salt In Baking: Never skip it, and here's why.Are Silicone Baking Mats Worth It: Reusable baking mat vs foil vs parchment. What's Gemma's pick? Gemma and Gina break down the pros and cons of these different baking tools.  Squid Game Baking Challenge: A bakery in Beijing has launched a baking challenge based on the worldwide phenomenon show, Squid Game. Are the stakes as high in the baking challenge as they are in the show? Dun dun dun. Plus, Gemma has some insight on whether or not dalgona candy is secretly honeycomb.Ask Gemma: This week's questions from YOU, the fans, include:Buttermilk SubstitutesButter vs Vegan ButterButtercream Frosting TextureFans: please rate and review! If you leave a 5-star review, it might be read on the next episode!Get more Bigger Bolder Baking and the Bold Baking Network!Website: www.biggerbolderbaking.comYouTube: https://www.youtube.com/user/GemmaStaffordFacebook: https://www.facebook.com/BiggerBolderBakingInstagram: www.instagram.com/biggerbolderbakingTikTok: https://www.tiktok.com/@biggerbolderbakingWe'd love to feature your brand! Contact kevin@biggerbolderbaking.com for advertising and sponsorship opportunities with the subject “K2K Sponsor”ABOUT GEMMA STAFFORDGemma Stafford is an Irish-born chef, best-selling cookbook author, and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques that take the fear out of baking. Her videos have been viewed more than 350 million times and she has more than 8 million fans (“Bold Bakers”) online. She has been featured on numerous TV shows and as a guest judge on the Food Network's Best Baker in America and Nailed It! on Netflix. Every day Gemma connects with her millions of fans online via YouTube, Facebook, Instagram, and her website www.biggerbolderbaking.com. She lives in Santa Monica, California with her husband and producer, Kevin, new baby, George, and dog, Waffles.ABOUT THE BOLD BAKING NETWORKThe Bold Baking Network is your #1 authority for everything baking. The Network is led by Chef Gemma Stafford, co-creator & host of Bigger Bolder Baking, and co-creator & Executive Producer Kevin Kurtz. Our mission is to bring you the most diverse voices from baking experts and enthusiasts to help anyone bake with confidence anytime, anywhere. Our purpose is to bring YOU #baking #bakingpodcast #pumpkin #pumpkinpie #bananapudding #salt

Jamie Greer is the Vice President of Operations at the fabulously successful Sticky's Finger Joint based in New York City. With previous experience at Legends Hospitality and Magnolia Bakery, Jamie Greer brings over a decade of experience and insights from one of the most loved brands in NYC to this edition of Give an Ovation. On this episode, Jamie and host Zack Oates discuss: Aspects of Sticky's success such as their guest experience, operations, and menuHow Sticky's has kept a simple menu while maintaining varietyWhy Sticky's switched from long-form surveys to OvationThe importance of listening to customersMoreThanks Jamie!

Magnolia Bakery in NYC's West Village drew legions of fans after a spotlight episode in the hit TV series "Sex in the City." Magnolia Bakery's Chief Baking Officer, Bobbie Lloyd, oversees recipe development and management of this beloved bakery which, under her stewardship has expanded to multiple locations. In her cookbook, "The Magnolia Bakery Handbook" (Harper Design) she provides 150 recipes and techniques for the home baker, from cupcakes, cookies and cakes to pies and banana pudding.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

On this episode, we welcome back self-taught Netflix teen romance expert Molly to talk about the thrilling finale to the “To All the Boys” series, “Always and Forever.” We talk about where we see Peter and Lara Jean in the future; whether Lara Jean has just never been to a really fun party; and our preferred epilogue with Lara Jean and Gen in college. We also talk about how we relate much more to the parents in the movie, and enjoy another episode of “Unpacking Liz’s Trauma” — Promposal Edition! Stuff we mentioned: Magnolia Bakery banana pudding: https://www.eater.com/21449002/world-famous-magnolia-bakery-banana-pudding-recipe Milk Bar birthday cake: https://www.bonappetit.com/recipe/momofuku-milk-bars-birthday-layer-cake if you want to make it, and https://milkbarstore.com/collections/cakes/products/birthday-cake if you want to order it. Milk Bar Compost Cookies at Target: https://www.target.com/p/milk-bar-compost-cookies-6-5oz/-/A-80175429#lnk=sametab “Love Life” on HBO starring Anna Kendrick: https://www.hbomax.com/series/urn:hbo:series:GXrxUzQ5VqrGGtAEAAAAd/?utm_id=sa%7C71700000067673912%7C58700005920831885%7Cp54115644992&gclid=CjwKCAiAm-2BBhANEiwAe7eyFNG82PNM78RKiMsXNJ2vPMuFDHpNMTnE8z3AX0OCn4YmzbjQPyXhTRoCCc4QAvD_BwE&gclsrc=aw.ds “Jesse Buy Nothing … Go To Prom Anyways” by Hellogoodbye, AKA Liz’s rejected promposal song, which honestly still slaps: https://open.spotify.com/track/624UTWG3A0eDPQxkd7Wros?si=21319bac227141a7 Modern Witch Tarot: https://www.barnesandnoble.com/w/the-modern-witch-tarot-deck-lisa-sterle/1131583185?ean=9781454938682 Golden Girls Tarot: https://www.amazon.com/Golden-Girls-Tarot-Cards-Future/dp/1925811603/ref=sr_1_1?dchild=1&keywords=golden+girls+tarot&qid=1614525625&sr=8-1 Golden Thread Tarot: https://goldenthreadtarot.com Bananagrams: https://www.target.com/p/bananagrams-game/-/A-11152283#lnk=sametab Videos on letter divination: https://www.instagram.com/p/CJzEaxTHWqn/?utm_source=ig_web_copy_link and https://www.instagram.com/p/CJzEmosH3zq/?utm_source=ig_web_copy_link

Nerds of Law 42 – Live Episode II Attack of the Netzbeweis      In Episode II unserer Live-Podcasts beschäftigen wir uns mit dem neuen und ersten Tool der Nerds of Law, Netzbeweis. Dazu holen wir Thomas und – kurz – auch Philipp, unsere beiden CodeNerds vor den Audio-Vorhang und fragen sie wie Netzbeweis eigentlich genau funktioniert ... nicht dass wir es nicht gewusst haben, wir wollten nur wissen, ob die beiden es auch wissen ;)    Website von Netzbeweis: https://netzbeweis.at  FlexLex: https://www.flexlex.at/p/home-2  § 42-Gesetzessammlung: https://www.flexlex.at/b/geschenkidee-gefaellig-§-42-ist-die-antwort  Bestellung: https://www.flexlex.at/resources/public/shares.html?share=MTlmY2RkNTItYTkyMC00YjI4LWI3ZjYtOTgwZDBlZWQ4NmQz   Hackathon: https://www.nerdsoflaw.com/2020/06/abenteuer-im-hackathon-land/  ArsBoni-Podcast: https://www.nerdsoflaw.com/2020/07/nerds-of-law-13-ars-boni-hatefreenet/  Vienna LegalTech (2019): https://www.legal-tech.de/vienna-legal-tech-2019/  Digitale Signatur (in Österreich): https://www.handy-signatur.at/hs2/  Chaos Computer Club (CCC): https://www.ccc.de  CCC in Österreich: https://c3w.at  Michael und sein Lichtschwert: https://www.youtube.com/watch?v=uwJBUHo19Oo&t=66s  ePrivacyVO: https://www.ionos.at/digitalguide/websites/online-recht/eprivacy-verordnung/  Milieubedingte Unmutsäußerung im RIS: https://www.ris.bka.gv.at/JustizEntscheidung.wxe?Abfrage=Justiz&Dokumentnummer=JJT_20110525_OGH0002_0150OS00045_11Y0000_000&IncludeSelf=True  ZARA: https://www.zara.or.at/de  PocketCoach (APP): https://www.pocketcoach.co  Digital Markets Act: https://www.bmdw.gv.at/Themen/Europa/Wettbewerbspolitik/Digital-Markets-Act.html  Digital Services Act: https://ec.europa.eu/info/strategy/priorities-2019-2024/europe-fit-digital-age/digital-services-act-ensuring-safe-and-accountable-online-environment_de  Saferinternet: https://www.saferinternet.at  Mean Tweets: https://www.youtube.com/watch?v=FLTOiQ8gXp4  Ingrid Brodnig, Einspruch: https://www.brandstaetterverlag.com/buch/einspruch/  Magnolia Bakery: https://www.magnoliabakery.com  Futurama (TV-Serie): https://de.wikipedia.org/wiki/Futurama  FakeBusters-Podcast: https://kurier.at/podcasts/fakebusters      Subscribe to the Podcast  RSS Feed https://nerdsoflaw.libsyn.com/rss   Apple Podcast https://podcasts.apple.com/de/podcast/nerds-of-law-podcast/id1506472002   SPOTIFY https://open.spotify.com/show/12D6osXfccI1bjAzapWzI4   Google Play Store https://playmusic.app.goo.gl/?ibi=com.google.PlayMusic&isi=691797987&ius=googleplaymusic&apn=com.google.android.music&link=https://play.google.com/music/m/Idvhwrimkmxb2phecnckyzik3qq?t%3DNerds_of_Law_Podcast%26pcampaignid%3DMKT-na-all-co-pr-mu-pod-16   YouTube https://www.youtube.com/playlist?list=PL7rmwzBy-IRGh8JkLCPIjyGMA-nHMtiAC   Deezer https://www.deezer.com/de/show/1138852     Nerds of Law  http://www.nerdsoflaw.com   https://twitter.com/NerdsOfLaw   https://www.instagram.com/nerdsoflaw/   https://www.facebook.com/NerdsOfLaw/   Music by Mickbordet www.mickbordet.com   

And just like that, Amir finds a late 90s New York guidebook discarded on the street, leading the th0ts to strap on their Manolos and pound the pavement to Magnolia Bakery, Bungalow 8, and the Mary Boone Gallery. They excavate the show’s artistic and messy moments, figure out which Sex and the City gal they are, and more.

Bobbie Lloyd is Chief Baking Officer at Magnolia Bakery, where she has played an integral role in expanding the bakery from its original location in New York City's West Village to its multiple locations across cities around the world. She brings the handmade essence of Magnolia Bakery to customers through the creation and development of new recipes and the perfection of old favorites. Born in the Chicago area, Bobbie began her epicurean journey at eight with her first cooking class. She cultivated this interest through her formal education at Chef's and Company in Boston and working in restaurants. Throughout her career, she has been involved in all aspects of the restaurant and bakery business. She lives in New York City. On this episode, Bobbie shares her one way ticket to the late 1960's and early 1970's when the food movement was just getting started in the United States. Bobbie also offers useful baking tips as featured in her deliciously enjoyable “The Magnolia Bakery Handbook: A Complete Guide for the Home Baker”. And if you ever wondered why Magnolia's banana pudding is so irresistible, Bobbie tells you why! Bobbie is just one of the dynamic personalities featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back. Their destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Former Senator, Joe Lieberman; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more.

In today's episode, we sit down with Bobbie Lloyd, Chief Baking and Operating Officer at Magnolia Bakery. Magnolia is a bonafide New York City institution—you probably know them for their cupcakes (complete with that signature Magnolia frosting swirl!) or their famous Banana Pudding. While they started as a small bakery in NYC, there are now 25 stores worldwide. Today we chat about Bobbie's wide-ranging experiences coming up in the food world, favorite flavor combinations at Magnolia Bakery, and what the process of writing a cookbook looks like. This episode uses Royalty Free Music - (Music: www.bensound.com)

Over the weekend my husband Schman surprised me and told me he was making the famous Magnolia Bakery banana pudding that was so popular on Sex and the City. I give a full review? Plus, huge firing on 90 Day Fiance, two TSFS listeners join the show to weigh in. RHOBH getting a HUGE new cast mate, walking trails and cyclists don’t mix, and Vin Diesel’s new song is from Black Mirror. Show is sponsored by: actonaddictionnow.org, and Rothys.com/frase and manitobaharvest.com use code heyfrase60 for 60% off CBD products and heyfrase20 for 20% off hemp products

After 5 seasons, someone finally asks the question: "why is NBC so racist?" Congresswoman Bookman (Queen Latifah) of Rhode Island asks this very query to Jack as the Kabletown merger gets closer and closer, causing him to scramble and display as much forced diversity and tokenism as possible at 30 Rock. This is bad timing for Liz, as she's already feeling underappreciated at TGS, but Jack's sudden promotion of Toofer to co-head writer brings out El Tejón in Liz. Finally, Kenneth is trying to return to the Page program at NBC, but finds it's much more complex, but Jenna sees an opportunity; an opportunity to be the stage mom she always wanted to be. So grab your Magnolia Bakery cupcakes, study up on your vertical integration, and enjoy this week's Go To There! As always, if you'd like to donate for production costs, website hosting, etc, hit up our Ko-Fi link to do so. And, subscribe and rate/review on Apple Podcasts to help us grow even further!

Every region of the country has some special dish associated with it that purports to define the character of its culture. But perhaps no region of the country has more of these iconic dishes than the Deep South where some of them have become so associated with that part of the country that the word South now appears in their name. Southern Fried Chicken is a case in point. But of all of the iconic dishes of the Deep South none is more iconic than banana pudding. Therefore you’d think that the best banana pudding in the country would be found somewhere in the South, perhaps Atlanta or Birmingham or New Orleans. But it turns out that the best banana pudding in the country can be found in New York City. I was reliably informed of this fact by my 14-year old granddaughter who recently visited New York. While there she was duly impressed with the sights of the Big Apple, but she came away also deeply affected by the banana pudding at the venerable Magnolia Bakery. The bakery gained fame

Dusty Wright is an edutainment (education + entertainment) content creator based in New York City. He's been on the forefront of utilizing cutting edge technology for over 30 years. These past three years he's immersed himself and brokered deals in AR (augmented reality) and VR (virtual reality). Dusty was the executive producer for campaigns for Magnolia Bakery using AR and Swarovsky using VR. He's a founder and head of business development for disruptEDgroup.com — an immersive learning and development education platform using AR/VR. He is the owner/co-founder of the smart culture website CultureCatch.com — one of the first websites to produce and post both podcasts and webcasts. As a podcaster, he's interviewed hundreds of celebrities including David Lynch, Gore Vidal, Bob Weir, Ron Howard, Julie Taymor, Kevin Bacon, Danny Glover, and Tilda Swinton. He's the former editor of Creem and Prince's New Power Generation magazines. As a writer, Dusty's developed multiple TV projects and pilots. He's also written 8 feature film scripts and co-wrote the indie feature The Gentleman Bandit (staring Ed Lauter and Ryan O'Neil), produced the award-winning PBS documentary Wildwood Days (Bruce Willis, Dick Clark, et al), and worked as a segment producer for ESPN, Lifetime, etc. Dusty got his start in entertainment as a TV variety agent at the William Morris Agency. And, as a critically acclaimed singer/songwriter (DustyWright.com), he's released seven albums and has had his music featured in films, television and online. His most recent album Gliding Towards Oblivion was released in December 2018. It featured a cover of Donovan's 1966 hit “Mellow Yellow” with the acclaimed Scottish bard on background vocals. His next album of protest music entitled Can Anyone Hear Me? will be released in 2020. He loves tennis, skiing, and meeting strangers. On this episode, Dusty shares his one way ticket stepping aboard the mothership at the end of the film "Close Encounters of the Third Kind" to explore life outside of this solar system. He also reflects on his celebrity interviews, the early days of podcasting, music today, and why New York City is such a great place in which to engage strangers in conversation. Dusty is just one of the dynamic guests featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back! Destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-orta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more.

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about Magnolia Bakery's $5 pudding Happy Hour on August 29th.

This is Episode #10: The Twins Take Eight is Great Family Fun Birthday Celebration in The Big Apple! This podcast is all everything we did in New York City to celebrate the momentous occasion of our first born twins turning eight years old! We spoiled them by flying in JetBlue's Mint section, staying on Wall Street at the Hyatt Andaz, eating cake at Magnolia Bakery and The Cake Boss, worldschooling at Battery Park and the Statue of Liberty and more! Find about more about our family travels at: http://diapersonaplane.com/ Also follow us here:Instagram: https://www.instagram.com/diapersonaplane/Twitter: https://twitter.com/diapersonaplaneFacebook: https://www.facebook.com/DiapersOnAPlane/ YouTube: https://www.youtube.com/channel/UCbNzTM1rxGwEA4zmYiH2fgANew podcast episodes every Tuesday morning! Next week we will be coming to your from the Global Campus in Incheon, South Korea!

Dominique Morisseau has authored over nine plays, including The Detroit Project (A 3-Play Cycle), which includes the following plays: Skeleton Crew, Paradise Blue, and Detroit '67. Additional plays include Pipeline, Sunset Baby, Blood at the Roo, and Follow Me To Nellie's. She most recently served as co-producer on the Showtime series Shameless. She wrote the book for the jukebox musical Ain't Too Proud—The Life and Times of the Temptations. This marked Morisseau's Broadway debut, and she received a Tony Award for Best Book of a Musical nomination, the first Black woman to do so. She is a recipient of the MacArthur Foundation "Genius Grant" for 2018.   Dominique and I have been trying to have this podcast convo for a while now, and boy was it worth the wait.  In a quick thirty minutes, we talked about: How getting a great quantity of her work out in the world as she was coming up helped her improve her skills and get noticed. Why not understanding the word “No” was an essential part of her becoming a writer in the first place. Why she’s cautiously optimistic about where we are right now and where we’re headed with diversity in the arts. . . and what still makes her nervous. She doesn’t read reviews.  Ever. Listen why. How long she had to be an “emerging artist” and whether or not emerging = young.     This episode of The Producer’s Perspective Podcast is sponsored by Magnolia Bakery. Visit Magnolia Bakery for freshly-baked, classic American desserts, including cupcakes, banana pudding, cakes, cheesecakes, icebox bars, and cookies. For more information, visit magnoliabakery.com or follow them @magnoliabakery.   Keep up with me: @KenDavenportBway www.theproducersperspective.com Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we review Magnolia Bakery's vanilla cupcake, banana pudding, and red velvet cupcake!   Visit Magnolia Bakery at 1240 Avenue of the Americas (at 49th Street) Website: https://www.magnoliabakery.com Facebook: https://www.facebook.com/MagnoliaBakery Instagram: https://www.instagram.com/magnoliabak... Twitter: https://twitter.com/magnoliabakery   ** Follow Us ** Instagram: www.instagram.com/sweethusbandstv/   Facebook: www.facebook.com/sweethusbandstv/   Twitter: twitter.com/SweetHusbandsTV    ** Credits ** ♫ Intro & Outro Music ♫ "Love Wildly" by Joey Contreras itunes.apple.com/us/album/young-kind-of-love/id940267308 --- Support this podcast: https://anchor.fm/sweethusbandstv/support

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about kosher offerings at Magnolia Bakery at Fanueil Hall, Boston.

Tots Turnt: It’s that time of year, where we take some time out and open up our hearts and wallets to get some less fortunate children TURNT THE FUCK UP FOR THE HOLIDAYS! New York City: Jim travelled to New York City to take in the magic of the holiday season! Jeff’s Dick: Jeff stopped smoking weed so he goes by the name of Mr. Rager with his hard dick that deserves a beaten. RACIST!, ASIAN!, OFF WHITE!, BODIED!, PATREON!, JIM AND THEM OFF ROAD!, BEYONCE!, ED SHEERAN!, FASHION!, DOUBLE STANDARDS!, PATRIARCHY!, FEMINISM!, PRIVILEGE!, TOTS TURNT!, DONATIONS!, FAO SCHWARZ!, ROCKING HORSES!, OLD STYLE TOYS!, BLOCKS!, LEGOS!, TURN TRICKS!, SHAKE IT UP!, TRAIN!, THE HAPPINESS!, DONATION!, RAFFLE!, EXTRA ENTRIES!, HOUSE FIRE!, CHESTNUTS ROASTING!, BOOGIE WOOGIE SANTA CLAUS!, HAPPY HOLIDAYS!, ANDY WILLIAMS!, YOUNG GIRL!, 19!, TEENS!, DATE!, TOO YOUNG!?, FRANK SINATRA!, CROONERS!, GANTZ!, BONER!, POWERS!, JEFF’S DICK!, RED DEAD 2!, DRAG RACE!, KARAOKE!, DIDA RITZ!, NAT KING COLE!, NATALIE COLE!, THIS WILL BE!, TIK TOK!, iLOVEFRIDAY!, TRACER!, HIT OR MISS!, SURVIVOR!, NEW YORK CITY!, DAILY SHOW!, JON STEWART!, THAT FEELING!, MOVIE!, TV SHOWS!, PIECES OF SHIT!, RUDE!, BUMS!, CRAZY!, MIDTOWN!, HILTON!, WAY OF LIFE!, LONDON NYC!, ROCKEFELLER CENTER!, CHRISTMAS TREE!, SNL!, NBC!, MAGNOLIA BAKERY!, CRAZY BUM!, SCREAMING!, NEW YORK MOMENT!, FLIPS!, GRIFT!, DONATIONS!, HOME ALONE 2!, JOE’S PIZZA!, ANNA AND THE APOCALYPSE!, ELLA HUNT!, LOST BAG!, MAGICAL!, TIMES SQUARE!, MARVELOUS MRS MAISEL!, CARNEGIE DELI!, BROOKLYN DINER!, JEWISH MUSTARD!, REUBEN!, KUGEL!, JERK OFF!, HARD DICK!, NO WEED!, HORNY!, BEAT MY MEAT!, SOHO!, SOUTH OF HOUSTON!, SUBWAY!, VINE!, RYAN GOSLING!, CEREAL!, MUSICAL!, GLEE!, HIGH SCHOOL MUSICAL!, SONGS!, SHOW TUNES!, LETTERBOXD!, 2 AND A HALF!, 3 AND A HALF!, NATALIE PORTMAN!, BLACK SWAN!, HESHER!, GARDEN STATE!, MEME!, NICOLE KIDMAN!, BROADWAY! CLICK HERE TO DOWNLOAD JIM AND THEM #565 PART 1 RIGHT HERE!

It's the first episode of Go Fact Yourself recorded in New York! Fashion stylist Stacy London is a New York Times Bestselling author. And for ten seasons, she was best known as the host of What Not to Wear on TLC. And while she still prides herself on being a fashionista, she insists her advice for others… but Helen still remembers when that wasn’t the case. Scott Rogowsky can be seen on the popular app-based trivia gameshow HQ. He’s also known for the theater talk show Running Late with Scott Rogowsky. It’s all helped him reach a level of fame that allowed him to fulfill a lifelong dream: play in the Celebrity softball game where he got to pitch against Shaquille O’Neil. In this episode, we’ll learn about the subtleties of cocktail ingredients, learn about how to have a proper “mid-life renaissance” and why sweet desserts are superior to savory ones. What’s the difference? What’s the difference between “Manhattan” and an “Old-fashioned” cocktail? What’s the difference between “Manhattan” and “New England” clam chowder? Areas of Expertise Stacy London: The best desserts in New York City, the film Tootsie and French existentialism. Scott Rogowsky: The show Seinfeld, Woody Allen movies and minor league baseball teams. Appearing in this episode: J. Keith van Straaten Helen Hong Stacy London Scott Rogowsky With guest experts: Christa LiTrenta, director of culinary training for Magnolia Bakery. Dick Cavett, actor and broadcasting legend. Go Fact Yourself was devised by Jim Newman and J. Keith van Straaten, and produced in collaboration with Maximum Fun. The show is recorded at Caveat in New York City. Theme Song by Jonathan Green Maximum Fun's Senior Producer is Laura Swisher The show is edited by Julian Burrell.

Welcome to HOOVERING, the podcast about eating. Host, Jessica Fostekew (Guilty Feminist, Motherland) has a frank conversation with an interesting person about gobbling; guzzling; nibbling; scoffing; devouring and wolfing all up… or if you will, hoovering.This week I’m talking to a master of the comedic craft, James Acaster. There are some TOP TIPS in terms of mushroom cookery and off-menu-items. Not to even start on the blistering series of American puddings that get a shout out. This is was such a fun, funny, easy episode to record and I think it shows. Once you’ve listened to this watch James’ trilogy of incredible shows on Netflix: Repertoire. Honourable MentionsTrader Joe’s in the States where he bought the frozen banana pieces dipped in chocolate. Magnolia Bakery off of Sex And the City. I couldn’t find the beautiful Smack the Pony sketch where everyone’s given everything up but actually I found THIS ONE which is, if anything, more fitting Tom Allen’s Nigella’s Mexican Eggs Nak’d Bars are a health food bar we have here in the UK and Krispy Kremes are available all over the western world and are not a health food - they’re a delicious heavenly headache wonder doughtnut shop. Chin Chin Labs and HERE’S THE VIDEO of James doing his torturous and brilliant show with Ed Gamble there. Five Guys is a mid-high end burger chain relatively new to the UK and Burger King is one which was big in the 80s and is in a steady state of perpetuated death throws now. Restaurant off of Netflix smash hit Chef’s TableOH, AndIf you have got a couple of extra quids a month I’m on this great site called Patreon where I exchange for rewards including exclusive content for your hard earned cash which means I can keep doing and improving the podcast. Click on the word Patreon, either of them See acast.com/privacy for privacy and opt-out information.

Did we record this ep in a cave…those were quite a few stupid favorite things…pretty sure there’s only one Carrie Underwood…Jesus take the ring tone…a bakers dozen is great…Magnolia Bakery is all about the banana pudding…hey Martha’s Bakery…Sarah Hyland Park…how could anyone NOT know about the Holocaust…learn about Chaplin, dammit…contemplating empathy or the lack thereof…fingertip info makes us all dumber…Gwen Stefani was right…seriously, there’s less echo in the Grand Canyon…when sadness gives way to comemierderia…Rhonda Shear is quite successful…learn to say gyro…so craving Oliver Garden…Claire’s in detention again…how many licks…how to even defend Perez Hilton…maybe beauty contestants shouldn’t answer questions…it’s fun watching left handed people write…when the biggest fan doesn’t know the details…perpetual road construction…baking on Porn Hub…maybe we’re spelunking with Emilio and Carlitos…oh no, we forgot Pia!

So this is part of the graduate student series, a series launched last year about graduate school. Even though Cat and Meg are graduate students, they have taken a different path. And this path is actually getting more popular. Cat and Meg are both getting their Masters of Professional Studies Designed for professions who want to transition into the food industry, this program is sprouting up everywhere. Even Cal Poly has one just for their dairy program! According to Cat and Meg, this 1 year intensive course allows you to tackle on a project while taking the classes you’ve always wanted including but not limited to, wine tasting, food entrepreneurship, and cheese making. Not only that, but Cat and Meg are also food communicators and instead of doing just a plain old podcast, they are killing it using Instagram! Check out @nonfictionfoods, where Cat and Meg post beautiful pictures of food and the science of that food. Overall, if you’re interested in a different approach for graduate school, or are interested in the food industry, this might be the episode for you About Meg Meg is a Master of Professional Studies (MPS) student in Food Science at Cornell University. She received her Bachelor’s degree in Chemistry from Queen’s University, Canada in 2015. Between her degrees, she worked for two years in sales and marketing with consumer packaged goods companies. It was here that she was inspired to go back to school and pursue a career in the food industry. Aside from school, Meg has always been passionate about food and public health. She is excited to be a part of the next generation of food leaders that thinks of innovative ways to drive the industry forward and create products to improve our quality of life. About Cat Cat is also a Master of Professional Studies (MPS) student in Food Science at Cornell University. She earned her Bachelor’s degree in Chemistry from the College of Wooster, OH in 2017. Following her junior year, she interned in Quality Assurance for Gordon Food Service in Grand Rapids, Michigan. It was there that she fell in love with what the food industry has to offer. She is looking forward to pursuing a career in the food industry that melds her passion for science and creativity. About Nonfiction Foods Nonfiction Foods is the brainchild of two Cornell professional graduate students, created in an effort to bridge the gap between science and the foods we eat every day. After meeting at Cornell, Meg & Cat realized how little they and their friends and families knew about the foods they consume. The biggest barrier they found was the lack of reliable media presence for food science facts and so Nonfiction Foods was created. They are primarily on Instagram and reached 1,000 followers in just under two months of starting. In addition to their Instagram they have a website, Facebook page, and are currently on the lookout for new opportunities to expand their reach. Sponsor - Bakerpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what. They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split. Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876. Episode Summary Cathrine Boyles - 1st year in professional studies. Love the free food Meghan Marchuk - 1st year in professional studies. Love the scenery We are studying a professional study. It’s a 1 year course that has you choose a project to complete so you go straight to industry. You can specialize in food product development, food chemistry, etc. You can take a diverse amount of classes Cathrine – Chemistry background wvas in Canada and work for food industry companies Meghan – Graduate from the College of Wooster and jumped straight into the course. Interest in entrepreneurship How did you find out about the program?: I googled food science masters and this was the most appealing. You have to do your GRE and send your transcripts Is there a requirement?: Cornell is pretty vague on grades and GRE scores. We think the personal statement matters the most. How do you write a personal statement?: Ask the alumni these questions. You should mention how you’ll give back to the school. You also need a great hook. How many units do you have to take?: We have to take 30 credits (per hour). 20 of them have to be food science. Has to be a 4000 (4 level class) Do you have any funny stories in your classes?: In our wine class, we were confused when our professor tasted asparagus in wine. What’s the biggest thing you learned about your application process?: Talk and email alumni. Don’t be afraid to email people outside your comfort zone. Figure out your advisor before you get there. It’s hard, but do your research! How are advisors different in your program?: We have a very different experience with advisors compared to other graduate students. Lay out your expectations What kind of questions you asked to have you convinced of this program?: It’s quite a large financial bet. I had to ask people, “will this course get me a leg up on the competition?” The cost of the program is around: 30k (30% added on in Canada). It is an investment What type of food tends and technologies are exciting right now?; The plant-based alternatives. I love meat, but I understand the environmental and ethnical issues. HPP- High Pressure process used for diamonds now for the food industry. Apparently, very good at getting the meat out of a lobster. What is the biggest challenge the food industry needs to face?: Factory farming, and food waste. Also, how are all of these food companies going to work in the future? How are we also going to communicate with food? Nonfiction foods: How did you make it? Sitting in class and learning about eggs and that’s how it got started. We went through 100s and 100s of text messages about the names. Rejected names: the Shucking Truth Tips on Instagram: Hashtags, comment and talk to other food blog influencers. Who inspired you to get into food: To both, my family. Favorite quote book or kitchen item: Good Food Great Business by Susie Wyshak Favorite kitchen items: I want to buy a kitchen aid mixer. Also a garlic press Ingredient by Ali Bouzari What’s the best thing you’ve ever eaten?: Banana pudding from Magnolia Bakery. The pepperoni roll Jessica Goldstein The best thing about being a graduate student: The flexibility, the diverse classes, and meeting amazing people in the food industry The worst thing: Being poor, the blend of work-life balance, not enough time to prepare for your career sinc eit’s only a year Do you have any advice for anyone to go to graduate school?: Do an internship or work a bit so you have some direction. The application process is not easy and no streamlined. Always remember to keep trying and reach out to people. What’s the best way to contact you?: ceb364@cornell.edu mam795@cornell.edu Instagram: nonfiction foods