Podcast appearances and mentions of marie callender

Today Izzy speaks with the founder of Jet Guys, Robert Harris.  Robert was "invited" to join the army early in life and then retired from Northwest Public after twenty years.  He has been an airframe and powerplant  mechanic for over 40 years.  Robert's canard journey began long ago when he built his Rutan VariEze.  He enjoyed the project so much that he started "The EZ Hangar," a company aimed at providing support, services, and education to the growing canard world.  The EZ Hangar grew and is now known as The Jet Guys, based in Covington, TN at the M04 airport.  The Jet Guys work on more than just jets, staying true to their canard roots.  Robert's crew can rebuild your existing canard aircraft or even help you get your own project across the finish line.  If you find yourself in Robert's shop you will hear classic rock tunes playing in the background while he enjoys his favorite Marie Callender's lunch.  Who knows, maybe you will even catch a glimpse of the custom "horseless carriage" that he built.  But that's a story we will have to get to another day.  For now, let's jump into the middle of Izzy's conversation with Robert about canards and N86LE, his Long-EZ lovingly named "Purple."

Send us a textJessica Ramos is a 31-year-old registered nurse and passionate advocate for domestic violence awareness, drawing from her personal journey of survival and healing. Born and raised in the San Gabriel Valley, Jessica's life has been shaped by her strong foundation in faith and education, which she received through attending Catholic school from preschool through college. As a teenager, she built some of her best memories at Ramona Convent Secondary School in Alhambra and her first job at Marie Callender's in Monterey Park, where she later returned during the holidays, embracing the joy of reconnecting with her roots.Growing up in a home with divorced parents, Jessica and her sister experienced financial struggles, but both parents shared a mutual belief in providing a strong education and a safe environment. Jessica's focus on academics led her to complete a Bachelor's in Nursing and establish a solid career, but it wasn't until later that she realized her academic success had been driven by a deeper need for love and affection, stemming from unresolved childhood wounds.At 25, Jessica purchased her first home, only to find herself in an emotionally abusive relationship that would alter the course of her life. What began as a seemingly innocent relationship quickly turned toxic, leading to a cycle of emotional, verbal, physical, and sexual abuse. While she was excelling in her career as a nurse during the height of the COVID-19 pandemic, Jessica faced a very different kind of nightmare at home—one marked by manipulation, gaslighting, and coercion. The relationship slowly stripped her of her voice, dignity, and sense of self.After enduring years of trauma, Jessica finally found the strength to escape. She sold her home, took a leave of absence from work, and began the long process of rebuilding her life from the wreckage of an abusive relationship. Although her case against her abuser was dismissed in court, Jessica's journey to healing had only just begun. With the support of loved ones, therapy, and access to resources like EMDR, somatic exercises, and organizations such as Peace Over Violence and East LA Women's Center, Jessica has taken back control of her life and found the strength to speak out about her experiences.Now, Jessica shares her story as a domestic violence survivor to spread awareness and help others who may be going through similar struggles. She hopes that by highlighting the early signs of abuse, the importance of self-worth, and the red flags to look out for, she can prevent others from enduring what she did. Her advocacy work is driven by her belief that domestic violence can affect anyone, regardless of their background or education, and that life after abuse can still be full of hope, healing, and beauty.Jessica's courage and resilience have transformed her into a voice for change, and through her journey, she has embraced the stronger, wiser version of herself. Her story is a reminder that healing is possible, and she is grateful for the opportunity to share her experiences in hopes of making a difference in the lives of others.___________________Music CreditsIntroEuphoria in the San Gabriel Valley, Yone OGStingerScarlet Fire (Sting), Otis McDonald, YouTube Audio LibraryOutroEuphoria in the San Gabriel Valley, Yone OG__________________My SGV Podcast:Website: www.mysgv.netNewsletter: Beyond the MicPatreon: MySGV Podcastinfo@sgvmasterkey.com

I got my first job when I was 15 years old, working at a Pumpkin Patch on a local farm, and it's been all downhill from there. I'm partly joking, but the working world has never been a place of maximum success and happiness for me, and in this episode I try to come to terms with my own job history as a way of exploring the pressures that consume many of us: bosses, bills, weird co-workers, and the dark feeling that American life is often a big depressing rip-off. I've got stories to tell from a lifetime of shitty jobs, from manning the bakery case at Marie Callender's as a teenager to dealing with obnoxious D-list celebrities as a production assistant in Hollywood. As a wise man once said, “work sucks, I know.” Here's a few slices of how I found that out. Subscribe to hear the whole episode and access our whole library of bonus content: https://www.patreon.com/posts/122293336?pr=true&forSale=true

This week Daniel and El Cucuy catch you up on this past week. Rich Davis has become known at school as the guy from Have Kids, They Said, a smutty and unapologetic podcast. This has led to side-eyes and long stares, but Rich seems to embrace the attention. Some believe he promotes the show more than necessary, despite its explicit content being unsuitable for a school environment. Sirius XM pushes Have Kids harder than Rich's other projects, likely because people crave unfiltered content. Rich is at his most raw and authentic on this show, blending personal stories with his edgy humor. His message? Growth comes from discomfort, and kids need to learn resilience—no more participation trophies! Covino and Rich (CNR) aren't as explicit as they used to be, especially compared to their earlier content or their Patreon shows. Rich seems more image-conscious now, possibly due to parallels with Fox Sports or a desire to maintain a polished brand. While older CNR episodes felt more raw and unfiltered, their current Patreon content feels toned down. However, Rich's other show, Have Kids, They Said, remains edgier despite being free. The shift may stem from repeated conversations or adapting to a broader audience, but fans note the change in energy and style compared to their early days. Elon Musk jokes, stadium etiquette, and social media quirks collide in this lively discussion. The hosts humorously debate Elon's hair plugs and achievements, before diving into stadium do's and don'ts: respect the home team, keep your jersey subtle, and act like a polite guest to avoid trouble. They shift to social media, questioning the trend of creating pages for pets and possessions. While one admits to making a page for their dog, they later felt it was unnecessary, pondering if others truly care about such posts. It's a mix of humor, reflection, and relatable musings about modern culture. People follow trends and share quirky things like car pages for fun. Lisa says if it makes you happy, go for it, and I agree. We also reminisced about growing up, frying everything from spam to tortillas because it was cheap and practical. Funny how food connects us—like George Lopez's jokes about frying. I even made my mom's green salsa for the first time; it was so easy and delicious. Growing up, my family made do with affordable staples like beans, potatoes, and bologna, adapting to make ends meet. Creativity was key, and those memories stick with me. Hawaii treasures Spam, using it in various dishes. Inspired, I got creative with it—fry it right, and it's nostalgic, cheap, and delicious. It's comfort food like baloney, Sloppy Joes, or Hamburger Helper. Speaking of comfort, I love Jiffy Corn Muffins with KFC honey packets for a Marie Callender's vibe. Add chili sauce, and life's complete. Groceries remind me: balance healthy snacks with indulgence. Random thought—famous people like Helen Keller (blind and deaf) inspire reflection. Pop culture? Bow Wow grew up, Fat Joe stayed “Joe.” Names evolve, just like tastes and trends. It's all about staying true to roots while adapting. Let us know if you're getting our Patreon notifications! Some people aren't, and we're trying to fix it. For example, Lewis wasn't getting ours, though he sees others like Yannis Pappas. That's why we sent messages on Instagram—not to stalk you, but to check in with regulars. If you're missing notifications, please tell us. We appreciate your support! --- Support this podcast: https://podcasters.spotify.com/pod/show/aftershowbl/support

Which microwave dinner is best? It would be great to eat out at fancy restaurants every night, eating food prepared by seasoned chefs.  Unfortunately in this reality sometimes all you have is $5 and a microwave.  This week we are here to determine which microwave dinner brand is best, and more specifically which one makes the best Fettuccini Alfredo (with chicken and broccoli).  The contenders are Lean Cuisine, Marie Callender's, and Stouffer's.  Please like and subscribe and if you have any suggestions, let us know by tweeting us @tastetestdummies or email us at nickandjohnpodcast@gmail.com.      SPOILER!  Below is a list of which pasta corresponds to which numbered plate it was on: 1. Stouffer's 2. Lean Cuisine 3. Marie Callender's

In this episode we bring you up to date with current events. Website: thefacthunter.com Email: thefacthunter@mail.com Snail Mail: George Hobbs PO Box 109 Goldsboro, MD  21636Show Notes:GMRS OPTIONhttps://strykerradios.com/ham-radios/gmrs-vs-ham-radio-which-should-i-choose/#:~:text=In%20short%2C%20as%20GMRS%20is,of%20the%20other%20bands%20besides. Canadian municipality now requires a QR code https://thecountersignal.com/canadian-municipality-requires-qr-code/ Philippines also US, European nations consider vaccinating workers exposed to bird flu https://www.reuters.com/business/healthcare-pharmaceuticals/us-european-nations-consider-vaccinating-workers-exposed-bird-flu-2024-05-27/ Chickens culled https://www.usatoday.com/story/news/nation/2024/05/29/bird-flu-updates-iowa-infected-chickens-alpacas/73892743007/ Chase Oliver https://x.com/EndWokeness/status/1794992462403957031 https://x.com/mazemoore/status/1795089209776021510 https://x.com/amuse/status/1795083779460985044 Lawmakers move to automate Selective Service registration for all men https://www.militarytimes.com/news/pentagon-congress/2024/05/23/lawmakers-move-to-automate-selective-service-registration-for-all-men/ Usury: The Crime of the Ages https://www.vtforeignpolicy.com/2024/05/usury-the-crime-of-the-ages AUDIO:  The 1969 Draft Lottery (Vietnam War) https://youtu.be/gl29gRRppBg?si=zLTWGkfUG93hADQm Restaurants going out of business Fuddruckers, Old Country Buffet, iHop, Buffalo Wild Wings. Applebees, Red Lobster, Denny's, Marie Callender's, Pizza Hut, Outback Steakhouse, Sbarro, MOD Pizza, Ruby Tuesday, PDQ, Joes Crab Shack, Bonefish grill, Casinos, Quiznos, Macaroni Grill, TGI Fridays, Boston Markets.  US nears deal to fund Moderna's bird flu vaccine trial https://www.reuters.com/business/healthcare-pharmaceuticals/us-nears-deal-fund-modernas-bird-flu-vaccine-trial-ft-reports-2024-05-30/

Welcome to the Instant Trivia podcast episode 1070, where we ask the best trivia on the Internet. Round 1. Category: Novels Since 1900 1: 23-year-old Andrea Sachs gets a job as a personal assistant at Runway magazine in this Lauren Weisberger novel. The Devil Wears Prada. 2: "Texasville" and "Duane's Depressed" are 2 of the many tales of the small-town west by this author who died in 2021. (Larry) McMurtry. 3: The name of this realtor and Sinclair Lewis title character has come to mean a witless booster. (George) Babbitt. 4: There's a weapon in the title of this modern updating of an ancient English legend by T.H. White. The Sword in the Stone. 5: Paul Bäumer is a young German student turned soldier in this World War I novel. All Quiet on the Western Front. Round 2. Category: This Side Up. With Up in quotation marks 1: Dude, you're way too this word, nervous and easily annoyed. uptight. 2: This "Saturday Night Live" newscast title has been used since a weekend in 1975. Weekend Update. 3: "Casablanca" begins with an order to do this to "all suspicious characters and search them". round up. 4: In summer 2013 shares of Pandora stock surged after Goldman Sachs did this to it from "neutral" to "buy". upgrade. 5: Hang gliders ride these rising currents of air to stay aloft. updrafts. Round 3. Category: XOdus. With X in quotes 1: Back Off! I've got this irrational fear of strangers. Xenophobia. 2: A brand name, it's become a synonym for a photocopy. Xerox. 3: Second name of St. Francis, known as the "Apostle of the Indies". Xavier. 4: It's the 4-letter spelling of the shortened form of Christmas; many Christians frown on it. Xmas. 5: It's the alphabetical name for the troubling 1790s incident involving French agents. XYZ Affair. Round 4. Category: Pie-Pourri 1: Betty Crocker has a recipe for rhubarb pie topped with this fluff made from egg whites. meringue. 2: To make this pie topping, stiffly beat egg whites and add granulated sugar one tablespoon at a time. meringue. 3: You don't need a lot of dough to make pie crust; smash up some chocolate wafers to make this kind of crust instead. a crumb crust. 4: Confusingly, this official state dessert of Massachusetts is called pie but made with sponge cake. Boston cream pie. 5: Not chocolate silk or chocolate chiffon, but chocolate this glossy fabric is a favorite at Marie Callender's. chocolate satin. Round 5. Category: Great Places To Propose 1: At a spot near this spectacular site in Africa. Victoria Falls. 2: In Agra, before this monument to eternal love. the Taj Mahal. 3: High atop this British attraction. the Millennium Wheel. 4: On this oldest bridge in Paris, whose name means otherwise. Pont-Neuf. 5: On a beach on this Caribbean island, named for a female saint, with one of its famous volcanic peaks in the background. Saint Lucia. Thanks for listening! Come back tomorrow for more exciting trivia!Special thanks to https://blog.feedspot.com/trivia_podcasts/ AI Voices used

Do grocery store pies taste better in their restaurant of origin? Not by much! Marie Callender's Restaurant & Bakery feels like a slice of Michael & Garrett's childhoods, a wood-paneled wonderland that feels like a dentist's office waiting room Garrett details the history of the franchise in this week's Resty Fact Round-Up, including a history of "Pie Spies" Marie Callender's proves to be a haven of "old" The winner of the Septemburger Bracket $500 Giveaway is announced! Michael falls asleep in the booth...and Garrett is wondering What's Going On Over There? Table talk centers around Garrett's obsession with trashy reality dating shows, inspiring DILF Depot Michael's root beer gets bused, then...unbused? JUB's is getting in the biz of consulting; he'll teach you that all you need to be the greatest server is constant refills Hear what others (including a septagenarian cowboy) have to say about this Marie Callender's location in this week's Yelp from Strangers Additional Voice Actors: Sandy Rose, Steve Moulton Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Kyle Schieffer (@JazzyJellyfish) We're on Patreon! Get an extra episode every month (September's episode: Septemburger's Semi-Finals & Finals), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Sean Spademan, Joyce Van, & Sue Ornelas   Get our 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send us your Marie Callender's stories at finediningpodcast@gmail.com.   Follow us on TikTok and Instagram @finediningpodcast   Let us know where we should go next by leaving us a review on Apple Podcasts, Spotify, PodcastAddict, Overcast, or wherever you get your podcasts. We read every one!   Next time on the "Fine" Dining SEASON FINALE: TGI Friday's! Spooky season is upon us as the boys head to TGI Friday's on Friday the 13th! Hear what they have to say in two weeks for the finale episode of season 1! Ever work at a TGI Friday's? Send your stories to finediningpodcast@gmail.com.   Totally Not Sponsored By: JUB

Welcome back to our "Open for Hire" bonus series where we'll be chatting with marketing professionals open for hire - whether they've just graduated, were laid off, or are just looking to take the next step in their career journey - to highlight their background and skill sets and have an open Q&A around job hunting in today's market. Our next "Open for Hire" guest is Nicole Hardwick, most recently the Senior Paid Media and Performance Marketing Manager at Quest Diagnostics. Nicole also has an extensive marketing background, with experience creating content and communications strategies for paid, owned, and earned media channels for Hunt's, Marie Callender's, Banquet, Healthy Choice, and P.F. Chang's brands as Brand and Creative Manager at Conagra Brands, and implementing sophisticated marketing initiatives including customer journeys, learning agendas, testing plans, recommendations, and referral programs as CRM (Mobile) Marketing Manager at Redbox. Listen in! Follow Nicole on LinkedIn | Connect with Nicole: mrs.nicolehardwick@gmail.com Find Nicole's story alongside other incredible marketing professionals looking for their next roles here: Meet 37 Marketing Professionals Open for Hire Right Now Are you also open for hire? Download our FREE Dream Career Game Plan resource! This 5 step workbook will guide you through defining your goals, building your network, diversifying your skills, influencing where you're at, and investing in your growth. We created this resource with marketing careers in mind, but the framework can be adapted to any industry!Our hope is that this workbook will help you truly elevate your career, whether you're in the market for a new position or looking to make your mark in your current organization. No matter where this resource finds you, we're cheering you on every step of the way! ____ Say hi! DM us on Instagram and let us know which bonus episodes you're excited for - we can't wait to hear from you!  Please also consider rating the show and leaving a review, as that helps us tremendously as we move forward in this Marketing Happy Hour journey and create more content for all of you. NEW: Check out our website! NEW: Join our email list! Connect with Co-Host Erica: LinkedIn | Instagram Connect with Co-Host Cassie: LinkedIn | Instagram Follow MHH: LinkedIn | Instagram | Twitter Subscribe to our LinkedIn newsletter, Marketing Happy Hour Weekly Join our Marketing Happy Hour Insiders LinkedIn Group --- Support this podcast: https://podcasters.spotify.com/pod/show/marketinghappyhour/support

Go back in time with a classic comfort food dining spot! Michael & Garrett drove all the way across town to get some pies from Marie Callender's Restaurant & Bakery. Hear what led them to make a skit called DILF Depot, did Michael fall asleep in the booth (spoiler: yes!), and much more. And don't forget to check out our Patreon where the Semi-Finals and the Finals of Septemburger concluded last week! A delicious burger champion was crowned - claim your 7-day free trial now!   Download the full Marie Callender's episode this Wednesday wherever you get your podcasts! Music by: James McEnelly (@Ramshackle_Music) We're on Patreon! Get an extra episode every month, extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Sean Spademan, Joyce Van, & Sue Ornelas   Get our 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Follow the pod on TikTok and Instagram @finediningpodcast   Let us know where we should go next by leaving us a review on Apple Podcasts, Spotify, PodcastAddict, Overcast, or wherever you get your podcasts. We read every one!

Man, you know what I'd love to do, right now? Go down to Marie Callender's, get me a big bowl, pie, some ice cream on it, mmm-hmm good! Put some on your head! Your tongue would slap your brains out trying to get to it! INTERESTED? SURE? What are you watching Jesse: Good Omens (Show) Good Omens (Book, Cast Recording) Brandon: Evil Dead Rise Sweet Tooth (show) Arrest the Jews Check out the new BOBS Pod Spotify playlist - Songs that Don't Deserve to Bomb⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/theboxofficebombsquad/message Support this podcast: https://podcasters.spotify.com/pod/show/theboxofficebombsquad/support

Scott Aukerman (Comedy Bang! Bang! The Podcast: The Book) joins the 'boys to discuss Marie Callender's, Liquid Death, and Young Sheldon before a review of Orange Julius. Plus, the debut of a new segment, The Bun Game.Sources for this week's intro: https://groovyhistory.com/1964-worlds-fair-pavilions-queens-new-york/13 https://www.mentalfloss.com/article/56322/20-awesome-things-people-saw-1964-worlds-fair https://www.history.com/news/the-legacy-of-the-1964-worlds-fair-50-years-later https://www.geni.com/people/Julius-Freed/6000000011658745592 https://heated.medium.com/the-real-history-of-orange-julius-813ae83d8551 https://www.orangejulius.com/en-us/about-us/Want more Doughboys? Check out our Patreon!: https://patreon.com/doughboysSee omnystudio.com/listener for privacy information.

Conagra Brands, which makes Slim Jim, Reddi-wip, and Marie Callender's meals, posted a nearly 60% year-over-year profit increase so far this year

This week on the show, we're talking about Good & Gather Plant Based Meatless Chick'n Meatballs, dinner at Jinya Ramen, and trying Marie Callender's Strawberry Rhubarb Streusel Pie.Show notes:Movies/Shows on this week's Talkin' To-Views: Don't Worry Darlin', Reservation Dogs, and Avenue 5News Item: Raskin to honor late son with vegan ThanksgivingHere's the episode with Leigh Saluzzi where we tried the worst cheese imaginable.Here's Becky's recipe for (baked) chicken fried tofu referenced during the ep.@thepakistanivegan on Instagram is who posted about Jinya Ramen, inspiring our visit.Dead End Drinks is the restaurant that puts rhubarb into their kale salad, when it's available. Read more about Marie Callender's vegan pie options and listen to the episode where we reviewed the peach pie.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Hosted on Acast. See acast.com/privacy for more information.

1. Taking kids to Marie Callender's (2010) 2. Bryan back from Italy (2010) Hosted by Chris Laxamana and Giovanni Giorgio Support the show: Visit BlindsGalore.com Visit Geico.com Request clips: Classics@adamcarolla.com TWITTER: https://twitter.com/chrislaxamana INSTAGRAM: http://instagram.com/chrislaxamana1 https://instagram.com/giovannigiorgio Website: https://www.podcastone.com/carolla-classics

What you'll learn in this episode: Why every art student should have business classes as part of their curriculum How the American mythology of the starving artist is more harmful than helpful Why it's important to expand a creative business beyond just making How polymer clay went from craft supply to respected artistic medium Tips for entering jewelry and art exhibitions  About John Rose and Corliss Rose 2Roses is a collaboration of t Corliss Rose and John Lemieux Rose. The studio, located in Southern California, is focused on producing one-of-a-kind and limited-edition adornment and objects d'art, and is well known for its use of a wide range of highly unorthodox materials. The studio output is eclectic by design and often blended with an irreverent sense of humor. 2Roses designs are sold in 42 countries worldwide and are exhibited in major art institutions in the US, Europe, and China. Photos Available on TheJewelryJourney.com Additional Resources: Website Etsy Transcript: For John and Corliss Rose, business and artistic expression don't have to be in conflict. Entering the art world through apprenticeships, they learned early on that with a little business sense, they didn't need to be starving artists. Now as the collaborators behind the design studio 2Roses (one of several creative businesses they share), John and Corliss produce one-of-a-kind art jewelry made of polymer clay, computer chips, and other odd material. They joined the Jewelry Journey Podcast to talk about their efforts to get business classes included in art school curriculum; why polymer clay jewelry has grown in popularity; and how they balance business with their artistic vision. Read the episode transcript here.    Sharon: Hello, everyone. Welcome to the Jewelry Journey Podcast. This is a two-part Jewelry Journey Podcast. Please make sure you subscribe so you can hear part two as soon as it comes out later this week.    Today my guests are designers John and Corliss Rose of the eclectic design firm 2Roses, located in Southern California. They sell worldwide. 2Roses is an award-winning design firm recognized for their use of unusual materials. Today we'll hear more about their jewelry journey. Corliss and John, welcome to the program.   John: Thank you. It's a delight to be here. Thank you very much.   Sharon: So glad to have you.  Tell us about your jewelry journey. Were you designers first? How did that work?   John: Actually, we both started rather early in life. Corliss started as an apprentice in her father's floral store when she was 10, and I was apprenticed into design and graphic arts at age 12. We both came up in the old-school apprentice system and were working professionally by our early teen. It wasn't until later, in our late teens, that we both started professional or, I should say, a traditional academic trend. So, we've always been in the arts, both of us, very early.   Sharon: Were you both attracted to jewelry early as part of this? Where did that come in?   Corliss: We met at art school, and our backgrounds and our career focus on developing a creative career were almost identical, so we hit it off right from the get-go. For the first 10 years of our relationship, we focused on our own individual creative paths, but we kept intersecting with each other. Eventually we made the decision to work together full time collaboratively for a creative endeavor. Jewelry, at that moment in time, was the highlight of where we wanted to focus our energies.   Sharon: Is that when you met, when you were both part of the apprenticeship, or when you were in college? Where did you meet?   Corliss: We met in art school in Chicago.    John: Prior to that, we had quite a bit of time to develop different practices and careers. So, we met midway, I suppose, in our journey.   Sharon: When you say you were apprenticed, was the idea that you would learn how to be a designer, how to be a florist, and that's what you were going to do?    Corliss: At that time, I was being groomed to take over my father's business. I learned not only the design aspect, but at a very early age, I learned cost accounting. I was learning the business aspect of it. I was pretty much indoctrinated from the very beginning that you're going to be an artist, but you're not going to be a starving artist. You need to make a profit out of this so you can flourish. Later on in my career, I had one gallery owner tell me that the work was wonderful, but price it this way because it's one thing to make your bread; it's another thing to put butter on it. So, it was something that I had gotten all along.   Sharon: Wow! Most people don't get that so early, so that's great.   John: All of the apprenticeships I did, it was all about how this is a business first, and we do creative things like manufacturing a product. So by the time we hit formal arts school, when we first met, we very quickly realized that we had a mutual experience of understanding of the art world and our career path. That's what was a very strong attraction; that we both looked at this as a business career. This isn't about abstract ideas of, “Let's be creative,” and all the mythologies that artists are inculcated with. We didn't seem to have that kind of thinking.   Sharon: Were you ahead of your peers in that respect? Were you ahead of your peers because you recognized the business aspect?   John: Oh my god, yes. Yeah, it was really like that. By the time we hit college, most of our peers were just starting out. They were just starting to learn their career paths and trying to figure out what they were doing. We already had several businesses going. For us, the academic training was more of a cherry on the cake and polishing skills. By that time, we were working professionals and had been for quite some time.   Sharon: Wow! Tell us about the jewelry you make. We'll have pictures when we post the podcast, but it's so unusual.   Corliss: We've always been driven by exploration and experimentation with what we call odd media. This is what drew us to art jewelry in the early days. It was like the wild west. Anything went, and we just threw out all the rules of traditional jewelry. Fashion and adornment were being challenged at that time. It was almost like a golden age, where there was a lot of free-flowing ideas, a lot of collaboration with John and me, and a lot of fluid dialogue creatively between the both of us.    John: You asked about jewelry, and one of the things is we didn't start out as jewelers. Both of us came to it through a lot of other mediums. Myself, I started out as a painter, illustrator, furniture maker, gem cutter, sign maker, designer of one thing or another, machinery. Corliss went through all sorts of other endeavors herself.   Corliss: It was basically when we had been together for 10 years, plus doing all of these interesting things, that we made the decision, “Jewelry would be a great direction to go into.” And just to pull the curtain back a little bit and give a peak, I think one of the nicest things that happened to me at that time was that as an anniversary gift, I received lessons for metalsmithing. I learned how to solder, and that was the beginning of it. What I learned, I taught John. We experimented with a lot of different processes and a lot of different materials, and it just started to take off from there.   Sharon: When you say metalsmithing, I would think you would go in the traditional direction, whereas you took the metalsmithing and combined it with polymer clay, it seems, which people don't do. I'm looking at what your website has, and that's unusual. How did you reverse course in a sense?   Corliss: We were very much interested in color. At that time, we were following the traditional path of experimenting with color and its relationship to metals: patinas,P Prismacolor pencils, enamels and things like that. Polymer clay was such a versatile material. It could mimic just about anything. At the time, the product was being developed in Europe, where it was originally manufactured, and there was a small group of people using the product and doing some pretty innovative things with it. I latched onto that train very, very quickly and took myself through the learning curve of how to work with it, and I got involved with that particular community for quite a while to absorb everything I could, like a big, old sponge. To this day, it plays a very vital role in a lot of work we do. Because we have been metalsmiths and I teach, I have been able to actually teach the incorporation of some of the simpler metalsmithing techniques with polymer to people who have only worked with polymer and opened up that door to them. It's been very rewarding in that respect.   John: You made a good observation about that crossover because as Corliss mentions, it's really a two-way street. What we recognized after a while is that introducing polymer clay to the metal world was one side of the sword, and then it was basically introducing metals into the polymer world. Corliss has developed a whole range of courses, workshops, if you will, going in both directions, and that's become a business unto itself.   Sharon: You seem very entrepreneurial. You seem to go on and on.   Corliss: As John would say, there are many paths to the artist's income.   John: Yeah, entrepreneurialism is really baked into the DNA. I have to go back to the apprenticeships that we both did that gave us a foundation in—I always express it as art as a business and business as an art.   Corliss: It was a work ethic, too.   John: Yeah. So, we tend to always look at what the business opportunities are, how to make money doing this. That's always an issue for anybody in the arts, and that's also part of what we have advocated for for the last 40 years. I have worked with the California University system for decades trying to introduce a business curriculum into the arts, and it's taken 40 years to actually get that message across. It's only been in the last 10 years that we've started getting any kind of acceptance. We've developed many programs for various universities to teach the business side of art, and it's been an obstacle course to get that through. It runs counter—or at least it used to run much more counter to the academic approach to teaching arts, which focuses more on technique than actually earning a living.    Corliss: I've had quite a few experiences with individuals who were poised for graduation in the next six months or so. We would have conversations about, “I don't know what I'm going to do next. I'm going to graduate, but I don't know how to start a business. I was never taught how to make this a practice.” That's where everything started. It started by recognizing that there is a need for it within the education system. It led to developing more and more sophisticated ways of instructing people and getting them a little more prepared for what comes after graduation.   John: The thing we found, though, is that this is a uniquely American perspective. We've developed programs for Canada, for Mexico, South America, and they embraced them. To them it's a no-brainer. It's only America where we've encountered any resistance to it.   Sharon: Interesting. Why do you think that is?   John: I think a lot of it is the mythology of art. I want to be specific about this. We are focusing on metals programs and jewelry design programs for this kind of thing. When I was involved in SNAG, we got into this quite in-depth. One of the biggest impediments is that the instructor basically had never operated a business himself, so to them, they were being asked to teach something they had no experience in. Basically, they got their master's degree, and they went from being students to teachers. That's it. The idea that there was another world out there, they would say, “Yeah, that's great. That would be wonderful, but that's not something I have any experience with.”    Sharon: That's interesting, the idea that art should be pure and sell itself.    John: That's one of the mythologies, so Puritan. It's your labor, I guess. One of the things that occurs to me: many people in the arts define themselves by what they do with their hands, and we have never done that. We conceive the opportunities of who we are by what we do with our minds and how we harness our creativity and create opportunities for ourselves to express that creativity. Jewelry is just one of those things. We have a long history in developing businesses, which goes back to the apprenticeships. From our perspective, it's all creative endeavor.   Corliss: I was a pastry chef.   Sharon: Wow!    John: A television pastry chef, no less   Corliss: Yes.   John: And she basically made formulations for a lot of very famous restaurants and product lines that you would know of.   Corliss: Making the croissants for Marie Callender's. Looked up the recipe for that.   Sharon: Wow!    John: That's Marie right there.    Sharon: How did all this meld into jewelry? I know you through Art Jewelry Forum. I know you do art jewelry, but how did everything you're talking about meld, at one point, into art jewelry? I know you do a lot of other different things, but in terms of the product, let's say.   John: We were both active artists in various spheres. One of the things we were doing a lot was running mining and prospecting operations. We were accumulating massive amounts of gem material, and it came to the point where we had to make a decision of what the hell we were going to do with all this stuff. That's when we came upon jewelry. We could either sell the material wholesale, which we were doing, but really the profitability in jewelry is that we had to finish the faceted stone and polish the rough material. You get the material by the pound, but you sell it by the carat.   Corliss: It was lapidary skills that was the predecessor to this. We were making cabochons. John was faceting and we were also carving. We were carving a lot of natural materials, like bone and wood. The jewelry morphed from that, and it started selling. I was actually schlepping things in a big case, and we found that our work was being very well received. It grew and built from that. Soon enough, we were incorporating precious metal into our pieces.   John: We started doing more of what I would call conventional jewelry, and we had quite a success doing that. Early on, we got contracts with Neiman Marcus and Nordstrom and some larger chains, and very quickly we found out that doing that kind of work is not what we wanted to do.   Corliss: Yes, multiples.   John: Like doing 5,000 of something. You can make money, but the toll that takes on your body—I know a lot of people that do that, and all of them have wrist problems. It leads to health problems. So, that kind of jewelry was when we were getting started and taking off.    When we discovered art jewelry, we lost our minds. It was the wild west. It was all of our art training, all of the things we thought of ourselves as, what we wanted to do in terms of unfettered creativity and experimentation, pushing the boundaries and the edge. That's what was happening in art jewelry. So, we said, “Yeah, that's where we want to go. If we're going to do jewelry, that's the kind of stuff we're going to do.” That's basically how we backed into this world.   Corliss: That's how it opened us up to a lot of different materials. We were in the frame of mind of purposely going out and looking for materials in a lot of different places, everything from upcycling to computer boards and things of that sort, a whole variety of things. We had friends who would tease us and bring us little offerings we could use in the studio and comment, “You two can make something out of anything.” We took that as a wonderful compliment and put ourselves in a position to receive a lot of very interesting material we could use.   John: Well, we had good circumstances and still do because of all these other businesses we were involved with. We had connections within the military, NASA, foreign governments, lights and heavy manufacturing, the medical industry. We were getting access to this insane array of stuff and materials. I've got stuff from someone's space capsule, a jet fighter, fossils of every kind, medical devices you wouldn't normally get your hands on. All of this became fodder for “Let's make jewelry out of it.” One example: I have what we call the world's most expensive pair of earrings. One of my contacts ran a medical manufacturing business, and they spent something like $35 million developing these little—   Corliss: Chips.   John: Yeah, for CAT scanners, and they failed. They didn't work as intended. So we stocked six of these prototypes, which literally cost $35 million, and they were like, “Well, we can't use them. Here, make some jewelry out of them,” which we did. We made earrings out of them, and I love that particular piece. It has a story because they went from being extravagantly expensive to being completely worthless, and now they're a pair of earrings. Somebody put some sort of value on it, I guess.   Sharon: It sounds like people who know you just ship you boxes and bones and screws and whatever they have.   John: We receive regular offerings from friends, which is a delight; it really is. Over the years, we've developed a solid foundation of collectors. We get a steady stream of commissions, and it's very typical to hear, “I have this thing. Can it be—” I mean, we've gotten everything from antiquities—   Corliss: We have Roman coins and special pottery shards.   John: And crazy stuff that people say. “Here, use this as the starting point and make me something.” We actually got a guy's pacemaker one time. “I've had this inside of me for the last six years, and now I'm going to wear it on the outside.”    Sharon: That's an interesting idea.   John: It was quite an interesting piece. 

The Warm-Up Jack Gill and Nate Fillers present the final installment of Hardly Focused for 2021! With an audio clip of him explaining the concept of turducken, Jack and Nate mourn the loss of American football legend John Madden. They also use this segment to talk about Christmas, and the ongoing surge in COVID-19 cases. Thanks, Omicron! 2021 in Review Officially kicking off this episode, Nate presents for Jack a list of the craziest, most notable things that happened in 2021. From the attempted insurrection at the US Capitol, to millionaires going into space, it has certainly been a whelming year. On the note of space travel, Jack wants to see all of the Star Trek captains formally make the trek off Earth. Make it so! 2021 in Review, Continued Continuing the overview of 2021, Jack and Nate discuss their favorite albums and favorite films from this past year. Nate also introduces Jack to Sharon Weiss, a woman who burned a Marie Callender pie and proceeded to blame the manufacturer. As you can imagine, her social media attack backfired. We Watch Channel 5 at a Phish Concert In this segment, Jack features for Nate the latest video from Channel 5 with Andrew Callaghan. In this installment, Mr. Callaghan attends a Phish concert and interviews the nitrous-huffing attendees. During this bit, Jack the aspiring scientist learns that there is in fact a difference between nitrous oxide and helium. The Wrap-Up This segment contains spoilers for The Matrix Resurrections! Wrapping up this episode, Jack and Nate review The Matrix Resurrections, the latest entry in the Matrix franchise. They have differing viewpoints on the quality and tone of the film. It's worth noting, there likely won't be a fifth Matrix installment. --- Support this podcast: https://anchor.fm/hardlyfocused/support

Continuing the overview of 2021, Jack and Nate discuss their favorite albums and favorite films from this past year. Nate also introduces Jack to Sharon Weiss, a woman who burned a Marie Callender pie and proceeded to blame the manufacturer. As you can imagine, her social media attack backfired. --- Support this podcast: https://anchor.fm/hardlyfocused/support

Ashley and Rachel reconvene to discuss the power of memes, BIG spoilers, and the looming danger underlying conservative sh*tpostings.  Also Rachel says a huge THANK YOU for coming to my album recording 12/5, stay tuned for that sweet sweet release date

I think I know where A LOT of the world's problems are coming from, and the culprit is a company that you would least suspect. What started with a burned pie may actually be a massive conspiracy. --- Send in a voice message: https://anchor.fm/nodisclosure/message Support this podcast: https://anchor.fm/nodisclosure/support

Canucks fans are at a complete loss just like poor Sharon who was victimized by burning a Marie Callender's pumpkin pie. After another loss to Pittsburgh on home ice that was broadcasted on Hockey Night in Canada, the boo-birds came out, Fire Benning chants rained down, and a jersey flew out onto the ice. Change is inevitable and sorely needed as the Canucks continue to seek out and find new lows at an alarming rate. But it's all Marie Callender's fault! (ok maybe it's Francesco who is playing the Great and Powerful Oz) Malcolm, Joshua, and Sean dissect the predicament and when changes need to happen. Malcolm also obliges Francesco's request and disses him.

12 - 2-21 MARIE CALLENDER PIC COMMENTS by Maine's Coast 93.1

Theodosia, MO - Noel Cole was pulled over Saturday night, but because he knew there were felony warrants out on him, he left his vehicle and started a foot chase. He was carrying a frozen Marie Callender's Chocolate Cream Pie. They caught him. See omnystudio.com/listener for privacy information.

Support us by shopping at our Amazon store: Shop.BradandBritt.com Medical professionals need to get vaxxed or get out, fake boobs and trips to outer space, getting fired over a boob job, Al Franken and the art of the comeback, Mike Lindell and the art of idiocy, Haitian refugee problems at the border Donate via PayPal: @bradandbritt Venmo: @BBCast Cash App: $bdub336

Week seven has the couples moving into their shared, neutral-territory apartments — some with a more positive outlook than others. Sarah questions whether Haley’s aversion to Jacob’s love for the 80’s is merely a front disguising her true revulsion of his entire being. Mary is concerned that sweet, easy-going Vincent is actually an angry volcano that is about to erupt all over Briana. Sarah and Mary are relieved with the appearance of Pastor Cal, but are quickly incensed that he has an actual therapy session with Paige rather than performing a rescue mission. The girls also clear up a misunderstanding about Marie Callender’s that Mary would only describe as “embarrassingly delightful.” Subscribe, follow, like, and review wherever you get your podcasts. Follow us on Twitter, Instagram, and Facebook.  sarahcolonna.com  maryradzinski.com   © 2020-2021 Are You My Podcast?

In this episode of Teach Me How To Vegan we discuss a wide variety of foods that are naturally, or “accidentally” vegan. From veggies and hummus to Cracker Jacks and Oreo cookies, there are so many foods that can still be included on a vegan diet, depending on your specific goals and lifestyle. We present a plethora of ideas to consider as you plan and adjust your diet. Even for many people who focus on a healthy lifestyle, it can be helpful to have a list of foods to fall back on in a pinch. Products Mentioned Skinny Pop White Cheddar https://www.target.com/p/skinnypop-white-cheddar-popcorn-4-4oz/-/A-47961310 Bush’s Vegetarian Baked Beans https://bushbeans.com/en_US/product/vegetarian Litelife Smart Dogs https://lightlife.com/product/smart-dogs/ Rosarita Vegetarian Refried Beans https://www.rosarita.com/traditional/refried-beans-vegetarian Amy’s Soups https://www.amys.com/our-foods/organic-tortilla-soup Kroger Creamy Italian https://www.smithsfoodanddrug.com/p/kroger-creamy-italian-dressing/0001111003631 Kraft Creamy Italian https://www.target.com/p/kraft-creamy-italian-salad-dressing-16-fl-oz/-/A-12946483 Smith’s Croutons https://www.smithsfoodanddrug.com/p/simple-truth-organic-garlic-onion-parsley-seasoned-croutons/0001111086330 Ken’s Steakhouse Sweet Vidalia Onion https://www.kensfoods.com/products/sweet-vidalia-onion Baco’s Bacon Bits https://uedata.amazon.com/Betty-Crocker-Baco-s-Bacon-Flavor-Bits-4-4-Ounce-Jars-Pack-of-12/dp/B000EFBM4O Country Crock Butter https://www.countrycrock.com/our-products/plant-butter Crescent Rolls https://www.pillsbury.com/products/crescents/original Doritos Spicy Sweet Chili https://www.target.com/p/doritos-spicy-sweet-chili-chips-9-5oz/-/A-12992572 Fuego Takis https://www.target.com/p/barcel-takis-fuego-hot-chili-pepper-lime-corn-snacks-9-9oz/-/A-14901109 Club Crackers https://www.target.com/p/keebler-original-club-crackers-13-7oz/-/A-12990525 Nabisco Graham Crackers https://www.walmart.com/grocery/ip/Nabisco-Original-Grahams-14-4-oz/10292704 Cracker Jacks https://www.walmart.com/grocery/ip/Cracker-Jack-Caramel-Coated-Popcorn-Peanuts-8-5-Oz/26914285 Marie Callender’s Fruit Pies https://www.target.com/p/marie-callender-s-razzleberry-frozen-pie-40oz/-/A-13409109 Nutter Butters https://www.target.com/p/nutter-butter-peanut-butter-sandwich-cookies-family-size-16oz/-/A-12943079 Sugar Wafers https://www.amazon.com/Keebler-Strawberry-Sugar-Wafers-Twelve/dp/B001IMUGR6/ref=asc_df_B001IMUGR6/

Chuck Imerson has over 30 years of Hospitality experience, he has successfully led full-service organizations, fast-casual and everything in between.Chuck joined Asian Box as COO in 2016. As COO he led Asian Box through a growth spurt going from 3 o 10 locations in an 18-month span. In November 2019, he took over as the CEO of Asian Box. Chuck began his restaurant career as a teenager, quickly working his way up through the ranks at Marie Callender’s restaurant group culminating in the position of Senior Area Director in which he oversaw 44 locations in 7 states. From there Chuck helped launch the LYFE Kitchen lifestyle brand as the Vice President of Operations, leading the start-up process and the high-profile – celebrity chef-driven opening of the first three locations.Additionally, Chuck has owned and operated his own full-service restaurant in Northern California. He currently lives in the Bay Area with his wife and two children.

This week we talk about the shopping center on the corner of Ventura Blvd. and Cedros! Cold Stone! Ultrazone! Blue Medi Spa! We also travel a little further east and west down Ventura to cover some other classic valley haunts. Crave Cafe! Marie Callender's! Lots of fun stories in this one! We hope this is the beginning of Leah's career as an influencer. 

Screenwriter Andrew Briedis & his wife, Broadway/film actress Sarah Jenkins join us to recount the final days of the cult members along with (thanks to their intrepid sleuthing) an interview with Dave Riley who served the cult their last meal at Marie Callender's. 

Get it? Because it's our holiday episode!This week on the show, we'll talk about our family's vegan holiday food traditions and review three kinds of Gardein canned soups.Things we mentioned in this week's episode:We adopted a turkey named Queen Jackie!These are the chocolate muffins Becky made.Here's the Veg News article about Tofurky sales spiking.The recipes for Chex Mix and Muddy Buddies that Dave uses. Just use vegan versions of any dairy ingredients.We also talked about this year's Thanksgiving lineup:my mandarin orange cranberry saucea Gardein Holiday Roast, cooked in the air fryer (same temp, half the time!)My Quiet Kitchen's vegan corn puddingDianne Wenz's green bean casserolemy mashed potatoes with miso gravya homemade cherry crumble using canned cherry pie filling and homemade crumble toppingThis is the Thanksgiving menu we eat during normal years:JL Fields's Instant Pot roast. I use all potatoes instead of potatoes and carrots, because I like mashed potatoes as a side dish.a double batch of my mandarin orange cranberry sauce, because Dave's dad is obsessed, and he deserves as much cranberry sauce as he wantsmy blender miso gravya big ol' kale salad (skipping the warm dressing, so I don't have to use the stove)a Marie Callender fruit pie for dessert

The 'no Talent Show Ep 43: "Last Meal? Piemontes Meatball Sandwich"In this episode we recap Thanksgiving and then some -The cast discusses:Thanksgiving recapLocal InTheMix Apple Pie that shakes you to the coreFresno loves Marie Callender'sFlying Kites at Morro BayA Sandwich and a Carwash at Mabel'sThe McRib is back in the Valley!Thanks Malcolm Gladwell and @RevisionistHistory for teaching us about FriesWorms in burgers and other future foods@RogerRockas and Chef Eric Degroot is doing family mealsTheater and The 25th Putnam County Spelling BeeMarty's last meal request? A meatball sub from Piemonte's Italian DelicatessenAre Gift Cards a good gift idea?Our most memorable Christmas ToysGoodbye Star Wars, hello Space: 1999www.TheNoTalentShow.comSponsor: Cocoa Crate www.cocoacrate.comDon Schlicks Polls: twitter.com/thenotalentshowSupport this podcast at — https://redcircle.com/no-focus-radio/exclusive-content

Who is Marie Callender? We've seen the pies in the grocery store, but many are surprised to know Marie Callender was a real person. Her story and history are a rags to riches tale that would make any American proud. The post Who Is Marie Callender: The Queen of Pie appeared first on Toasty Kettle.

Who is Marie Callender? We’ve seen the pies in the grocery store, but many are surprised to know Marie Callender was a real person. Her story and history are a rags to riches tale that would make any American proud. The post Who Is Marie Callender: The Queen of Pie appeared first on Toasty Kettle.

In this episode of Teach Me How To Vegan we share ideas and recipes for creating delicious plant-based meals that are sure to please the whole family. We talk about all of the different vegan “roasts” that we’ve tried and discuss recipes and ideas for other main dishes as well as side dishes, gravies, breads, and desserts. Whether you’re cooking for a large family, or just yourself, this episode has everything you need to create a delicious and festive holiday feast. Recipes Mentioned Stuffed Squash (recipe coming soon to apnm.org/recipes) Lentil Loaf  https://highcarbhannah.co/recipes/vegan-lentil-loaf/ Green Bean Casserole https://www.delish.com/holiday-recipes/thanksgiving/a23013030/easy-vegan-green-bean-casserole-recipe/ Mushroom Gravy https://simple-veganista.com/vegan-mushroom-gravy/ Cheese Sauce https://apnm.org/wp-content/uploads/2020/10/Cheese-Sauce-Recipe.pdf Biscuits https://apnm.org/wp-content/uploads/2020/04/Fluffy-Biscuits-Recipe.pdf Pumpkin Pie https://apnm.org/wp-content/uploads/2020/10/Pumpkin-Pie-Recipe.pdf Pumpkin Cheesecake https://apnm.org/wp-content/uploads/2020/10/Pumpkin-Cheesecake-Recipe.pdf “Oreo Bomb Cake” (use vegan milk and vegan whipped cream) https://cookiesandcups.com/oreo-icebox-cake/#_a5y_p=1139939 Pecan Pie  https://pcrm.widen.net/s/kqwx7w9djv Sweet Potato Pie https://sweetpotatosoul.com/2014/01/how-to-make-vegan-sweet-potato-pie.html No Fuss Pie Crust https://12tomatoes.com/no-fuss-pie-crust/ Products Mentioned Tofurky Roast https://tofurky.com/what-we-make/roasts/roast/#flavormenu Tofurky Holiday Feast https://tofurky.com/what-we-make/roasts/feast/#flavormenu Gardein Holiday Roast https://store.veganessentials.com/gardein-holiday-roast-p3775.aspx Tofurky Ham Roast https://tofurky.com/what-we-make/roasts/ham-roast/#flavormenu Trader Joe’s Turkey-less Stuffed Roast https://www.livekindly.co/breaded-vegan-turkey-less-stuffed-holiday-roast-trader-joes/ Field Roast Hazelnut Cranberry Roast http://fieldroast.com/product/hazelnut-cranberry-roast-en-croute/ Field Roast Celebration Roast  http://fieldroast.com/product/celebration-roast-traditional-bread-stuffing-gravy/ All Vegetarian Inc. Vegan Holiday Turkey Roast https://veganforall.com/products/vegan-turkey-roast Gardein Turk’y Cutlets https://www.gardein.com/chickn-and-turky/classics/turky-cutlet Gardein Stuffed Turk’y https://gardein.ca/products/savory-stuffed-turky/ Mrs. Cubbison’s Stuffing http://www.mrscubbisons.com/products/traditional-seasoned-stuffing.php Silk Original Soy Creamer https://silk.com/plant-based-products/creamer/original-soy-creamer/ Silk Half & Half https://silk.com/plant-based-products/creamer/dairy-free-half-and-half-alternative/ Daiya Cream Cheese https://daiyafoods.com/our-foods/cream-cheese-style-spreads/plain/ Trader Joe’s Marshmallows https://www.traderjoes.com/digin/tag/marshmallows Dandies Marshmallows https://dandies.com/products/regular Pillsbury Roll Mix https://www.truegether.com/listing.html?id=USER.fcc7e616-646c-4265-a442-b1e39cea66e9 Egg Replacer https://www.herbspro.com/collections/ener-g/products/egg-replacer Pillsbury Crescent Rolls https://www.pillsbury.com/products/crescents/original Reddi Whip Almond Cream https://www.reddiwip.com/non-dairy/non-dairy-almond So Delicious Whipped Topping https://sodeliciousdairyfree.com/dairy-free-foods/dairy-free-frozen-desserts/coconutmilk/cocowhip-original Tru Whip https://www.truwhip.com/nutrition/#vegan Silk Heavy Whipping Cream https://silk.com/plant-based-products/creamer/dairy-free-heavy-whipping-cream-alternative/ Marie Callender’s Fruit Pies https://www.mariecallendersmeals.com/large-frozen-desserts/fruit-seasonal-pies/dutch-apple-pie-0  Resources Mentioned Pumpkin Everything Webinar https://youtu.be/atyb4Rd-5kA

Tommy is the Co-Founder of The RoundTrip Group (RTG), a marketing, advertising, media and sales consultancy firm based in the New York City area. RTG's goal is to help marketers better sell to their customers, agencies better sell to clients, and vendors better sell to agencies. By quickly and clearly identifying simple solutions to today's complex business challenges, RTG helps businesses in the industry "sell-in" and "sell-through" more effectively, thus driving profitability. Additionally, Tommy is also a Strategic Advisor to Glewed.TV, a privately-owned ad-support video on demand platform that is revolutionizing the streaming space. Prior to founding The RoundTrip Group, Tommy spent 24 years in the media industry driving business growth via communication solutions for some of the world’s most well-known brands.  Throughout his career, Tommy has been known as strategic, innovative, transformation expert who has a knack for quickly identifying and simplifying business challenges and coming up with innovative communications solutions that are laser focused on driving positive business outcomes for his clients. Tommy began his career in 1995 in the media department at the Grey Global Group (prior to acquisition of the group by WPP) in New York.  During his first 3 years at Grey, Tommy helped develop and modernize communications plans that propelled Procter & Gamble’s Pantene to the #1 hair care brand in the United States.  During his time with Grey he also managed the ConAgra portfolio of food products helping to successfully launch the well know Marie Callender’s frozen food line. In 1999, Tommy helped start up a youth and entertainment company, GWHIZ Entertainment, funded by Grey Global Group.  During his tenure there, he helped grow the agency from 1 client to over 15 in a 5-year span working with clients such as Dairy Queen, W Hotels, Topp’s Confection, D-Lish Fragrances, Konami Video Games and US Cellular.  He was part of a team that created the first in-game advertising experience in the industry via a partnership with Reebok and Konami and he also developed and executed the industry-first “wireless scavenger hunt” using SMS for US Cellular.  In 2004, Tommy was recruited by Publicis’s Starcom Mediavest Group to transform their unprofitable operation in Puerto Rico. As the VP, Managing Director of our Puerto Rico office, he helped to not only establish SMG as the first stand-alone media agency in the marketplace, but also helped transform the profitability of the operation by securing new business, diversifying their service offering and restructuring marketplace deals.  During his tenure, Tommy helped to elevate the talent and product across some of our most well-known global brands in the world including P&G, Kraft, Kellogg’s and Visa.  Under Tommy’s leadership the media team won a Cuspide, Puerto Rico’s most celebrated industry award. In 2007, Tommy relocated to Mexico to take on the challenge of recapturing the Coke business in their largest market in the world.  For three years Tommy transformed and led a team that won back the business in unprecedented fashion – in less than 3 years and without a pitch.  The Coca-Cola Company in Atlanta cited this as a “first-ever” in their organization.  During his time running the Coca-Cola business he helped grow market share across the beverage portfolio to over 80% and more importantly grew Coca-Cola’s water brand, Ciel, and won the monthly share game against Danone’s long established Bonafont brand.  His team also won silver at the Circulo Oro Festival for Media Innovation for work done on behalf of Coca-Cola’s energy drink, Gladiator. During his last two years in Mexico, Tommy led business development discipline in LATAM for SMG as part of the Global Growth Team.  In 2010, he helped lead the Mexico office to an incredible 9 wins during that year picking up clients such as Banamex, Burger King, Subway, Expedia and Cadbury to name a few.  In 2011, he continued helping the region grow landing a big regional win in Mead Johnson and expanding the Subway business to include 6 additional markets.  Tommy was also instrumental in helping establish both a Content and Data & Analytics discipline within Latin America for SMG. In 2012, Tommy returned to the United States to run Mediavest’s business development practice.  During his time in this role, Mediavest experience unprecedented growth winning over $2.5B dollars in billings by winning clients such as Honda, Converse, Travelers, Brown Forman, Bloomin’ Brands, and Keurig Green Mountain.  In 2013, Mediavest won Adweek’s Agency of the Year as a result of its massive growth. In 2014, Tommy returned to the world of day-to-day business management where he oversaw the global businesses for Mondelez and Brown Forman and the domestic business for Sprint.  As an SVP, Global Managing Director, Tommy was responsible for the operations, talent and product for Mondelez across 40+ countries in the regions of North America, Latin America, Eastern Europe, Middle East and Africa.  For Brown Forman he oversaw the communications, which included both above the line media and below the line events.  Tommy led the Sprint business during a transformational time when they were looking to prepare themselves for a sale and/or merger, thus there was a massive focus on communications that could be measured and attributed to sales.  Sprint eventually merged with T-Mobile. In 2017, OMD tapped Tommy to take over and transform the Nissan business in North America.  He quickly shifted the team’s hub from Los Angeles to New York in order to have better connectivity with the clients.  Tommy helped assemble a new team of cross-athletes who were fluent in offline and online channel planning.  With this newly built team they transformed how they approached business, building a unique communications framework that was grounded in building brand over time and driving sales over night.  The use of 1st, 2nd and 3rd party data was essential in driving both targeting and messaging decisions.  Lastly, and most importantly, Tommy’s team regained the confidence of the Nissan clients so much so that Nissan renewed its contract with OMD for another three years. Tommy is originally from Charleston, SC and attended the University of Florida in Gainesville where he graduated with High Honors with a Bachelor’s Degree in Advertising.  He’s been married to his wife, Meredith, for over 15 years and they have a thirteen-year-old son, Gaven.  Tommy’s passions include scuba diving, traveling, music and gardening.  www.theroundtripgroup.com Full Transcript Below Roy (00:01): Hello, and welcome to another episode of senior living sales and marketing. I'm rolling. Uh, we are very fortunate enough today. We have an awesome guest, uh, Tommy Nolen. He is the seat, uh, the co founder and the chief marketing officer of the roundtrip group. They are a marketing advertising media and sales consultancy firm based out of New York city. So I'm not going to waste any more time. I want to get straight to Tommy. He's got a lot of great things to talk to us today about marketing, uh, to the, uh, senior, to the baby boomer population and some great advice on how we could put that to work, to help us in the senior living space. So, Tommy, I'm going to turn it over to you, if you would tell us just a little bit, you know, kind of about your background and how you got here and a little bit about what y'all do. Tommy (00:58): Great Roy, uh, well, uh, first off, thanks for having me on, I'm happy to be here this morning and, uh, hopefully, uh, in part, a little bit of wisdom and a little bit of what we've learned at the roundtrip group, uh, you know, in, in terms of, uh, marketing to seniors and really kind of the future generation of, of your customer base. Um, just to quick, quick bit on, on how I got here, you know, as you said, I'm the cofounder of a marketing consultancy and, you know, our focus is on helping people sell better. Uh, we say we like to help marketers better sell to their customers, agencies, better selves and their clients and, uh, vendors better sell to agencies. And, um, you know, we, we look at ourselves as a, as a collaborator, not a competitor, um, in the industry. Uh, and we started at about a year and a half ago. Tommy (01:53): Um, prior to that, uh, I spent about 25 years in the advertising business partner. Uh, Barbara Martinez spent about 30 years in the business. And, um, you know, uh, during that time I worked with some of the largest, uh, I would say most sophisticated marketers in the world. Um, people like Proctor and gamble, uh, Nissan Coca Cola, the up, you know, well known brands that you've, uh, you've heard of. Um, and, you know, I would say, uh, you know, each with a different approach to talking to consumers, but, um, uh, also allowing you to learn different things along the way. Um, you know, during my 25 years, uh, I worked in big agencies. I ran agencies, uh, ran business domestically, regionally, globally, uh, lived in Latin America for eight years. So, um, you know, my, my entire career, um, has been selling in, in some way shape or form, and the most effective way to do that is to really, uh, understand your customer. And, and, um, as you, we recently just finished a project where, uh, we had a lot of focus on kind of the baby boomers understanding them and, uh, and what that means for marketing. Roy (03:12): Yeah, no, I'm going to just give you some kudos. You're doing a good job. I drive a Nissan and I do drink a lot of Coke, so whatever, whatever you did to help them is work. And so, yeah, I'm not going to let you off the hook too. You know, we, uh, we had a talk last week a little bit, and so I'm still jealous. I talk every day about, um, you took, you had an opportunity to take a gap six months and, um, I guess this was when you were a little younger, but you were able to travel around, um, uh, what were you in Europe when you were traveling? Tommy (03:48): Uh, no, I actually, and you know, the, the ironic thing is my business partner at the time was my boss and she was the one that, uh, allowed me, uh, take a six month leave of absence. And I traveled, uh, across Asia, uh, Australia and, um, a couple of parts of Africa and, you know, uh, I always say to people, um, it was, uh, something that I'll never look back on and, or Brett, um, I, you know, never wanted to be somebody who said, I wish I would have, uh, and, you know, uh, while a lot of people, I think, uh, thought I may have been making a mistake in my career. Um, I think it was the exact opposite whenever I, uh, you know, had my resume out there and would talk to people. Uh, they actually didn't want to talk about my job experience. Tommy (04:38): I wanted to talk about my, my travel and, you know, their, their, their comment was always wish I had to get to that. Um, it was, uh, it was a great experience, um, enables you to understand, uh, that, you know, in the end, uh, consumers around the world or are a lot more similar, uh, than they are different. Um, and, uh, it was a, you know, a trip I'll never forget, uh, had some amazing experiences, uh, hiked, Kilimanjaro, um, you know, Trek, the great wall of China. Uh, I was a scuba diving and the great barrier reef. So, uh, it was a triple the lifetime. And, uh, one that I would recommend anyone who, uh, maybe has the opportunity to do it, take it. Roy (05:30): Yeah. I was going to say, we don't offer too much employment advice here, but if you're, if you're a younger person listening to this, if you have the opportunity, uh, fake it, you won't regret it. That's for sure. Well, let's get back to, um, you know, our consumer, our, I guess our approach in this industry has changed a lot from, you know, back in the day where people didn't really understand what senior living. So when they came in, we were able to explain it, basically, this is where you live, this is where you eat. And now we've kind of evolved into, you know, our consumers are very, very smart, do a lot of research and, um, you know, they know our product inside and out. So we kind of have to change our approach to start where they are. And, um, you know, instead of selling, uh, basically selling the structure, you know, to sell that dream. And so anyway, I wanted to talk to you about, uh, you were, your client was actually more of a, um, a medical, they had more of a medical model than what we do in senior living. But I think after we talked a lot of the lessons that y'all learned about the consumer for this, uh, really apply to the senior living space. Tommy (06:52): Yeah, that's right. We were, um, we're working, doing a little work, uh, on behalf of a healthcare provider, uh, in South Florida. And, you know, there, uh, I would say primarily a, a treatment facility, um, you know, really focused on accepting Medicare and Medicaid, um, and has built a great business, uh, you know, uh, amazing business. But I think, uh, one of the things that, you know, they're recognizing is that, uh, um, you know, the, the world is changing and, uh, you know, um, their core consumer today is really, what's known as the silent generation, that generation, uh, born between 1928 and 1945, but a generation that kinda drew grew up in, uh, the industrial age. Um, and what is happening is that they realized in the next 10 years, uh, you know, the silver tsunami, if you will, is going to be crashing down upon them, um, there will be a 40% increase in the number of people, uh, starting to, uh, age in if you will, to their services. Tommy (08:03): And these people are the baby boomers, uh, you know, generation that we've, we've heard about, uh, for, for decades. Um, you know, the size of them, uh, is, is enormous. And the reality is, is the baby boomers are completely different from the silent generation, right. Um, and, and, and that's a, that's a result of their life experiences. And, you know, what worked to attract, uh, you know, your current customer, if you will, the silent generation, I think this is very applicable to the senior living community, um, is not necessarily what's going to work to attract if you will, your future consumer, which is the baby boomer generation. Roy (08:47): Yeah. I think that was the most, um, poignant thing that you said in our previous conversation was that, you know, whatever we don't want to misquote you, you said it very good, but it was some basically is like, whatever we've done to get to this point, if we expect to get to 20 more years, we are going to have to change our focus and our, the way that we market to our consumers. Tommy (09:12): That's right. And, um, you know, I'll talk a little bit about just, just some of the experiences that shaped boomers, um, and, and, and again, how they're very different from the silent generation, right? If you think about silent generation, again, they kind of grew up in that industrial age. Um, and when we think about the baby boomers, right, they grew up in, in really, what's now known as the digital age. Um, and, you know, they are first and foremost, a generation of learners. Um, you know, according to a Pew research study in 2005, uh, the baby boomers are the most educated group to ever, um, move into retirement age. Um, you know, uh, a high school education was, was not, if you will, kind of the, the goal for the baby boomer generation, right. Uh, higher education became the norm, um, you know, going to college and, you know, always with the idea of being better than your parents. Tommy (10:14): And, and, uh, you know, again, the parents kind of got the high school education. Um, you know, they either worked in a factory, managed the factory, you know, they were in that industrial age and, and, you know, the world was baby boomers was, was quite different. And, you know, in addition to just going out and attaining, you know, college education, um, they didn't stop there. Uh, you know, uh, their careers started, uh, like I said, in the early days of the digital revolution and, and, you know, we're in multiple waves of that now. So continuing education was critical for them, um, you know, really to kind of keep up and, and, and keep up with where the world was moving. So, you know, that became kind of the secondary piece of their education, right? So it was first off, they go to college. Now they're doing continuing education courses, um, as part of their careers. Tommy (11:07): Um, and then, you know, if you look at, uh, you know, the, the learning, um, that they've embarked on in their life, it hasn't stopped. Uh, according to USA today in 2009, there were over 400,000 students above the age of 50 enrolled in community colleges. Right? So again, these are people taking courses for, um, you know, maybe a second career, uh, maybe just a topic that they're very interested in, but these, these, uh, these people who are coming into retirement age, um, they are highly educated. They are learners. Um, they thrive on, uh, you know, knowledge. Um, and I think that was the first that's first experience that, that you have to think about, um, that, that kind of shapes them. Uh, now a second, Roy (12:01): Sorry. I was just gonna say, before we move on that I, you know, I can identify with that because of, you know, I've been a lifelong learner. I was kind of slow to do my undergrad and did it at night for many years, and then graduate at night. But, um, you know, you, people don't think about the learning that we do on the job. Like when I first started working, I mean, you know, we basically had a big chief tablet and a number two pencil, and now we've got computers, we've got zoom and, uh, you know, teams and all this electronic, um, all these electronic tools at our disposal and also my partner, she is a writer. And so, you know, she's always in seminars and conferences to, uh, you know, keep up with what the latest trends are, you know, whether it's digital or print, whatever. So definitely can, uh, identify with that for sure. Tommy (12:59): Yeah. And that's a, that's a great, great point, Roy, and that leads me to my, my sort of second, um, experience, if you will, that shape boomers. And, you know, I think that, um, you know, unfortunately stereotypes are real right. And, uh, I think a lot of times people have a perception that, um, the older generation is not necessarily, um, open to change, uh, you know, and not necessarily media savvy. Um, and it couldn't be further from the truth. Right. Um, really, when you think about it, the baby boomers were the pioneers of media expansion. Um, you know, they were the drivers of, uh, cable TV, uh, the drivers of, you know, the internet mobile. Um, you know, if you think about it, two of the most well-known tech pioneers, um, you know, in the world, Steve jobs and bill Gates, they're boomers. Right. Um, and so one of the things that you see is that, you know, um, boomers are, are, have always embraced, learned, and incorporated, um, you know, kind of new technology and media into their life. Tommy (14:15): Um, it's really second nature to them. Um, if you think about, you know, in their very, very early, early years as a kid, you know, it was radio, right? And, and now you think to where we are now, um, the, the proliferation, um, and, and just quite frankly, the sophistication of media has changed tremendously. Um, and they've been along that journey the entire time. Um, and really, you know, they've used this media and this technology to actually create a life that, you know, is really works for them. And it's a life of personalization. Um, it's a life of convenience. Um, you know, if you look at, uh, you know, gate out there today around the baby boomer, boomer generation, 75% of these boomers use social networks to keep in touch with their friends and family, um, they're actually heavier users and spend more time on social networks than the younger generation do. Tommy (15:17): Um, it's, it's been a great tool for them, right? It's a, it's a way to keep up with family all across the country or across the world, friends, you know, from, you know, that you've reconnected with that, that were childhood friends all the way up to, you know, your, your friends that you made throughout your work life. So, um, and these guys aren't afraid to, to, um, use the tools, um, online they're online consumers, you know, 84% of them plan trips, 64% of them, you know, buy flights online, a heavy percentage, actually do grocery shopping. Um, and I think, you know, one of the things that's very interesting and, uh, I think it's something important to consider, particularly in the senior living world, they have the greatest adoptation of voice devices, things like an Amazon echo, um, more so than the younger generation as well. So, you know, media expansion and, and, and learning, and, you know, embracing new media and new technology is second nature to them. Roy (16:20): Yeah, not again, I can just speak from my personal experience that, you know, I'm kind of at the, uh, the last, uh, at the, I guess the last of the baby boomers and my mother happens to be kind of in that first class, you know, the first group of M and a, as she is on Facebook, you know, she has friends that they have kept up since high school. Some of her work friends that, you know, she was with 40, 50 years ago and they, um, you know, they chat weekly for sure. And then just, uh, you know, going through this pandemic, the, the next step for her is she's actually started ordering a lot more groceries online. So yeah, it's, it's amazing. I never would have thought she would do that, but she has adapted to it very well. They don't always know how to use it. And sometimes the, uh, remote and I have to go back over there and like, I can't get this DV thing to work with. They, they have such a complicated setup that, uh, you know, you have to have, uh, an associate degree in engineering just to get the TV and the cable thing to come along. Tommy (17:29): Yeah. Well, I mean, yeah, it is, uh, you know, and even something like pandemic rice has kind of accelerated that, right. Um, with a lot of, uh, of the older folks, um, being very cautious about going out, Hey, they, you know, shopping online and, and getting your groceries delivered to you. Right. It's, um, it's, in some cases may have forced the behavior. Um, but, but again, I still think a high percentage of them were already doing it. Um, and, and the pandemic might've just, you know, put a few more of them over the edge, but, you know, they, they are, um, very, very comfortable with new media and technology. And I think that's a, that's a, uh, a perception or stereotype if you will, that, um, you know, that they're not, uh, sophisticated in that sense, that that's really important, particularly for, um, folks in your space to understand. Um, because I think the tendency is to want to use kind of the, the traditional channels and the traditional means to connect with them. Yeah. Roy (18:31): And I think it's also good to realize that they're savvy enough, that they're doing a lot of research online, you know, about the different community services and things like that. So it's kind of, double-edged, you know, we have to remember that to reach out to them, but we also have to remember that, that, you know, when they walk into one of our communities, that they are armed with a lot of information about not only our particular community, but the competitors in the area as well. Tommy (19:01): Absolutely. Absolutely. Um, and, and, you know, when I, uh, you know, I I'll say towards the end of our conversation, when I, I want to kind of lay out some of the, you know, tips, if you will, for, for the, the, the audience out there on how to, to think about leveraging this knowledge and their marketing. Um, that's certainly a place that we're going to go because, uh, research is key for them, again, goes back to being a lifelong learner. Right. Um, you know, I think another important, um, experience that, uh, the senior living, uh, marketing community needs to think about, and, and not only the market community, quite frankly, that the operational community of these senior living facilities is that, um, this is a generation that believes they will be middle-aged forever. Um, you know, uh, the silent generation, right. Uh, the, I'll say, you know, story of retirement was, you know, finish up your, your, your job. Tommy (20:05): That's been a hard job, right. You know, potentially again, and in, you know, manual labor, um, you know, finish that up and go sit on the front porch in a rocking chair, um, you know, at your, your home that you've lived in for 30 years and, and just, you know, spend the rest of your, your, your years sipping lemonade and, and, you know, watching the birds fly around. Right. Um, that's not the boomer generation of all that, that was kind of the ideal for the silent generation, but the boomer generation, you know, um, they, again, feel like they're going to be middle age. Uh, you know, when you think about it, it's the first generation that's really been to a degree, I'll say obsessed with health proactively, um, thinking about their health, uh, you know, they, they grew up in the age of, you know, chain fond that Richard Ronan, Olivia Newton, John, right. Tommy (20:59): Exercising, you know, exercising, uh, you know, not just, Oh, I'm, I'm walking somewhere, but like making a point of here's my exercise routine. Um, and you, you know, watching their diet, uh, you know, watching what they eat. Um, you know, if you look at the information out there today, 40% of maybe more members plan to work until they die, uh, you know, um, they're, uh, they're a group that oftentimes they retire and they're 66% more likely than the previous generation to retire and then decide this isn't for me and return to work. Um, and so, you know, I, I think when you think about, um, you know, who these people are, they're, they're active, they're proactive quite frankly. And, um, you know, for them, it is, you know, how do I, how do I, um, you know, stay, uh, and keep my lifestyle is as normal as possible. Um, and, uh, you know, being active is what makes them happy. Uh, you know, this isn't a generation that's ever kind of been lazy and sat around. So, um, I think it's very important when you think about the offerings and your, your, your facilities, that you have a lens of who these people are and what they're seeking. Um, and I think that's very important because, you know, if it's just a community where we're going to just sit around, it might not be for them. Right. Roy (22:39): Yeah. And I think that need to stay busy and, you know, feel useful. Everybody wants to feel useful. I think, you know, just kind of thinking, as you're talking that the silent generation, you know, they were good with that it's retirement setting in the chair. And, you know, they, most of them had had physical jobs that probably took a toll on their bodies too. So they were, you know, tired and worn out when it was time to retire. Whereas with this baby boomer generation, lot of us, you know, office jobs. And so I think it, um, we're not ready to sit in a rocking chair and just give it all up. I mean, we want to remain useful, remain relevant, even, you know, through the later years of our life. And so many people are, I mean, you know, my stepfather, he worked probably, I think until he was 85 years old and, you know, got up every day and did the same thing. He slowed down a lot after that. But, uh, up until that point, you know, you couldn't, you couldn't pry him away from you, what he was doing. Tommy (23:49): Yeah. It's, um, it's almost like a, you know, they had the reverse in terms of careers, you know, the silent generation was, as you said, labor hard work, uh, versus the boomer generation was kind of sedentary in the office, sitting behind a desk and, you know, they're looking for the exact opposite experience in retirement. Um, so yeah, it's a great, it's a great point. Uh, you know, but again, it's one of the things that, uh, you have to think about when you're attracting this future customer. Right, right. Um, you know, one other thing that I, I think is, you know, I know you're based in the, in the Dallas area in Texas. Um, and I think, you know, uh, uh, parallel, but I'll draw to, you know, the project that we're working on this, this, this client was based in South Florida. Uh, and I think one of the things that, um, you have in both of those, uh, areas or regions is a huge Hispanic population, which quite frankly, is a, uh, an extremely important, um, you know, group consumer group in America now, uh, they, they're about 20% of the population, I think, over 60 million. Tommy (25:10): And, uh, you know, I think there's some learning that, that we have to think about here as well. And one of those is that, you know, this is a, uh, when we think about boomer generation, right. Um, in terms of language, oftentimes, um, they are second or third generation now, the Hispanic consumers. Um, and I think early on in our marketing, we thought, well, if it's a Hispanic consumer, we must speak in language to them, but, uh, meaning in Spanish and our messaging needs to be in Spanish and all of that. Um, but I think one of the things is important to understand is the boomers, uh, the Hispanic population, um, within the boomer generation. A lot of these are second and third generation. I kind of say English is not a secondary language. It's just a second language and they use it. They're completely comfortable with it. Um, often times they've used it, uh, you know, throughout their working career. So I think it's just a very important, um, element to think about and marketing, because, you know, the message you deliver in the language that a true delivered in is very important. Um, and you can't ignore the Hispanic consumers, um, any longer, just the sheer size of them, uh, and, uh, you know, their, their growth in the United States. Uh, and I think they will be a future consumer, uh, in, in senior living facilities, uh, as well for a long time Roy (26:44): Rent. Yeah. I think especially the, you know, California and through the, the Southern Southwestern and Southern States for sure. Tommy (26:56): Yeah, absolutely. Absolutely. Um, Speaker 3 (26:59): So, so, you know, there's, yeah, Tommy (27:02): All these real, I'll say learnings and or experiences that we've been talking about. And, you know, what I kind of say to people is, you know, when you're marketing and you're targeting people, um, it's about understanding who they are. And oftentimes we get caught up in understanding who they are at a point in time. Um, but I think with this generation, it's kind of very important to understand, um, what made them, who they are at this point in time and it's those experiences. And I think we can look at how these past experiences have shaped them and anticipate kind of their future expectations in terms of meaningful engagement and marketing and what their expectation is. And I think that's kind of a really important thing for us to consider and, you know, really, I have five takeaways if you will, for, you know, marketers out there, um, thinking about the, the older community and things that they need to keep in mind when I'm there, they're trying to connect with them, they're trying to sell their products and services. Tommy (28:18): Okay. And, and I would say, number one, you have to embrace technology and digital, right. Um, don't, don't be scared of it. Don't get caught up in the, the stereotypes. Um, because, you know, as we discussed earlier, um, this generation, they're not afraid of, of, uh, technology, they've adapted to it their entire life, uh, and, and that's where they are. Um, and I know that, you know, oftentimes, you know, maybe we'll think about, well, you know, they prefer to talk to somebody that's not always the case. You know, maybe they want to inquire about information or set up an appointment, you know, via text or email versus calling a number. Right. And I think that's something important to think about. And when you're doing outreach, you know, it may not be necessarily, uh, a traditional way of doing it, whether it's, you know, direct mail, um, you know, or something like that, uh, or, or in, in print and in magazines, you might need to think about, you know, more digital, uh, communication with them. Tommy (29:26): So I think, you know, first and foremost, you need to embrace technology in your facilities. Um, but also in your communication, like I kinda was thinking the other day. Right. And, and again, one of the reasons that voice technology is so popular with this generation is you think about, uh, what you can do with voice, right. I don't have to pick up a newspaper or I don't have to, you know, kind of go on my phone and, you know, and, um, I hate to admit it, but my eyesight's going, it's much easier for me to ask, you know, Alexa, what's the weather, um, or you've gotten a lot of appointments set up, right. I can set up an, a reminder, uh, you know, right then and there. So, you know, it's interesting, you know, I think about a facility where, Hey, maybe every room has an Amazon echo in it. Tommy (30:18): Right. Keeping people on track appointments, social events, whatever. Um, but it's really easy. So I think in the end, you guys have to embrace technology and embrace digital when you're thinking about the senior living, uh, you know, community these days. For sure. Um, you know, the other thing that embracing on of digital does is it unlocks personalization. And one of the things that you start to learn when you're studying the baby boomers is that they often feel, um, I will sort of say left out by marketers. Um, you know, they don't feel like marketers cater to them. They don't feel like marketers are, um, delivering personalized messages to them. Um, and quite frankly, it's a little bit frustrating to them, right. Uh, and so they do like personalization. And the one thing that, you know, um, you know, digital does, is it unlocks personalization, right? Tommy (31:34): Um, you know, you may prefer a facility for one reason, or maybe investigating a facility for one reason, but somebody else may have a completely different reason for, or rationale for doing it. And, you know, there's a lot of data out there and it enables me to deliver a different message to try and attract one consumer to my facility versus somebody else. So I'm highlighting different features. So it's not a one size fits all message. So, you know, again, if you go back to starting to embrace digital and technology, it unlocked personalization, which is one more way that you connect with consumers and I'm sure you see it all the time. You know, if you're on a phone call with somebody you're trying to understand what their hook is or why they're interested in the facility, and then you go deeper on that. Roy (32:26): Right. Yeah. And I was just going to kind of extrapolate that to the digital that, you know, and I'm not an expert by any means, but I do know that, you know, we can tailor our messages to key words that are, or, you know, even with some online platforms, if you look up, uh, if you look up something, it will send you a related message based on, you know, kind of what you're interested in. I get those all the time. And so I, you know, like you said, if we're looking for security or maybe, you know, more help, whatever the consumer is looking for, we can tailor a message exactly to that. Tommy (33:07): Yeah. And, and the bottom line is everyone, not just boomers, everyone responds to a message that's relevant to them, right. Or is more likely to respond to a message that's relevant to them. I, you know, the, the easiest analogy, um, is, Hey, if I just had a car accident and my car has been totaled, that's what I'm paying a lot more attention to all the car ads that are out there. But if I just bought a new car, you know, and you're showing me car ads, I'm not paying attention to it. So, you know, having something that's relevant to somebody certainly, uh, makes them stand up, take notice. Um, and, and, uh, you know, and quite frankly want to research, which leads me to my next point or next really kind of key thing, which is give them information, do not hold back. Uh, I think that oftentimes, and, and I know this, you know, from my, my automotive experience, right. Tommy (34:06): You know, uh, dealers, you should just say, Hey, get them, get them to the, just figure out a way to get them to the lot and I'll take care of it. Right. And you know, what we had to kind of explain to them is, Hey, it's a different ball game now, guys, um, there's so much data and information out there by the time somebody gets to a lot, they already know what car they want. They know what price there is fair, and they're willing to pay for it. Um, and you know, they want the experience to be fast and simple, right? They're not there to get any more information from the dealer because all of that information is available out there, uh, you know, online and, you know, again, being a generation of learners, they're used to investigating learning, reading. Um, and so I think you have to think about that in your communication. Tommy (35:00): Um, and particularly on something like, uh, you know, your website, uh, you know, I actually believe that, you know, in this situation, and, and it's not often that I say this, you know, I'm usually, I usually subscribe to the less is more, but I think for something like this, providing them more information is better. Um, you know, and I kind of say to people, um, a lack of information in their mind would either equate to, you know, um, would either frustrate them or, uh, equal you're hiding something, some sort of mistrust. So put it all out there, make sure that your, your website and, and, and all of your, you know, communication about your facilities is very, very detailed. Give them the opportunity to go deep. Um, you know, I think that's so important for this generation. Uh, you know, don't, don't, don't just be surface level. Roy (35:58): Yeah. And that's important. I mean, even in my life, I will, uh, you know, when I'm making a decision and I'm doing my research, I may pick up on something, a feature service that one company has that I see on their website or in their ads that, um, the competitor didn't show. And then, you know, you'll get the phone call after the sale. And it's like, uh, you know, I bought with somebody else and they're like, Oh, well, could you tell me why? And when you explain it, then they say like, Oh, well, we do that too. And I'm like, well, but I didn't know that because all the research that I did, it never really came out and said it, but your competitor was very upfront about all the services that they had. Tommy (36:40): Yeah. And it doesn't mean, you know, you're going to have, you know, everybody's going to get the complete answer that they want, and they're not going to have questions. Right. But, you know, again, the reality is these are people that figured it out. Right. And they, they, they, they want to be, they want to have as much information as possible in making a decision. And quite frankly, they'd rather sit with the information, be able to digest it on their own terms at their own pace. Right. Versus having to call somebody, you know, you're getting it verbally, you know, versus I can see it. Right. It's okay. I can see it, I can make my notes. So, so, you know, I, I just think it's a really important thing to, to think about. Um, probably hasn't been a traditional practice. Um, but I think he got a, you gotta be willing to go really deep, um, uh, with the information you're providing them. Tommy (37:29): Right. Um, you know, I think one other thing that's really important for, um, facilities probably to think about as well. Um, and, and mind you, the research that we were doing was, was for, uh, you know, a treatment facility for, for lack of a better term. And I know that senior living facilities aren't necessarily the same, but I think that it's very important given that these guys believe they're going to be middle-aged for life. Right. And they're very proactive that, you know, these facilities think about, you know, uh, I, I would say both, I kind of say reactive care, getting, promoting reactive caregiving, but also, you know, proactive kind of activities that keep your residents happy, healthy, you know, and social, right. Again, just, just knowing how active these, these, these baby boomers and want to be and anticipate being, um, I think you have to, you know, when you're marketing yourself, you have to quite frankly, create an create and communicate a vibrant community, not a quiet sort of sedentary community, uh, for lack of a better term, because it is a completely different generation, right. They want to be active. They want to know all the things that there are to do. Um, socializing is very important to them. Uh, and so I think that's an important thing and may not be how, um, senior living facilities have always, you know, marketed themselves. Roy (39:18): Right. Yeah. That's, that's important to be sure and highlight, you know, a, a lot of these, you know, communities that I deal with, they have a lot of great stuff, a lot of activities, but sometimes in our messaging that becomes very secondary and a lot of the consumers, adult children, you know, they just don't realize how robust the, um, the life can be. If, if the resident she used to make ma chooses to make it that way. Tommy (39:49): Yeah. I mean, you know, I, uh, I have a 95 year old grandmother that's, um, in a, in a, in a facility and she's been there for years, but, you know, whenever I go visit or I talked to her, you know, she's always talking about, you know, the card games with her friends, you know, uh, you know, unfortunately right now, in, in, in the pandemic, you know, one of the biggest things she just is, is being able to go, uh, you know, to dinner with her friends, you know, because they're kind of serving them in their, in their apartments. But, um, you know, the social aspect is really important. Um, and I think that's what keeps, keeps them going and, and, you know, uh, it's what they seek out. And I don't think, as you say, it should be a secondary thought in, in your marketing. Um, I think you need to bring that to the forefront, uh, quite frankly. Um, so I think that's a really important thing for, um, you know, and a difference between, into the silent generation and the boomer generation. I mean, just think about the names, right? Silent generation, boomer generation, right. Silent, quiet. I just want to be quiet and, you know, boomers like I'm here. Notice me, so, you know, it's in the name. Roy (41:05): Yeah. That's a good analogy. I like that. Tommy (41:10): Um, you know, I think the other, the final piece right. Is, and again, it doesn't apply to all facilities, but just be mindful of language. Right. Mindful of, uh, you know, um, uh, I would say in your, um, in your collateral, in your, you know, channels, things like that, um, you know, do you need to have, uh, you know, language that, that caters to bilingual people, um, and, you know, you probably want to have, uh, Hispanic versions of that, if that is something that somebody prefers that language, but also I'll take it, you know, beyond just language, Spanish, English, something like that, but also the words that you use. Right. Um, you know, I'll say one of the things that we were, uh, you would often see, probably not as, as common in the senior living, but what we're seeing with this, this, uh, you know, kind of, uh, medical, um, facility, we were working with, everything was patient patient patient, and that has a very kind of negative connotation. Tommy (42:23): And we were like, you know, the, the, these people are members of your community, right? They're, they're not, everything is not doom. And gloom patients just has kind of the connotation of being sick and being reactive. Um, and so I think it's important that the, the language that you use, right. Um, know we always, you know, kind of have a thing in, in the marketing world, everything communicates right. And language is important and words matter. Um, so I think it really has to do go through your, your copy with a fine tooth comb. Um, you need to train your staff right on how to communicate, because let's face it. If, if somebody's coming to visit a facility to, to check it out, um, your staff, you know, who's taking them around, they're, they're the frontline of marketing for you, right. And the language that they use, um, the, the, the positivity, the energy, all of that stuff communicate. Tommy (43:23): Um, and, and I think that's very important sometimes it's, you know, uh, you know, overlooked, but, you know, I'll kinda kind of go to what I think is just a phenomenal story and marketing. Um, and, and the consistency that they've built, and it is company chick filet, right. You don't go to a chick filet without somebody saying, it's my pleasure. Right. They have trained their staff so well, right. To communicate, to have smile, you know, the positivity. Um, I think that's, you know, and, and I'm, and I'm shocked, right? That, that more companies don't focus on that because your frontline workers are really one of your biggest forms of marketing and communication. Roy (44:15): Yeah. And we do, uh, you know, we do miss the point on that a lot that, you know, I talked to him, you know, my customers, a lot about the receptionist being one of the most important contacts in this whole marketing process, because they're going to be the person that you talk to when you call to set up an appointment to go in, or they're going to be the first person that you see when you walk in. So really, um, letting you know, messaging to all the employees about how important it is to have that positive, upbeat, because I do a lot of mystery shopping, a lot of in person. And when you are touring a community, the energy and the, like you said, the positivity of the person that's taking you on this tour, it's very important. I mean, it can change the dynamics because I've been in the same community with somebody who wasn't as good and the community tended to be Bleaker. And, um, then with somebody who was really positive, upbeat, it just, it changes the whole dynamics of what, how you perceive things. Tommy (45:25): Yeah. And I think, you know, um, you're right. And I think the point here is everything communicates. Um, I used to have, uh, one of my old CEOs who said that constantly everything communicate. And I think oftentimes we think a marketing is, you know, the ad I put out right. Or, um, you know, my website, but it's so much more than that. Um, and all of the touch points that the consumer engages with, from, you know, a website, uh, uh, quite frankly, even a, uh, another resident, right. You know, word of mouth, you know, it's one of the most powerful, um, you know, forms of marketing, but everything that, uh, is a touch point with your, you know, facility is, is a point of marketing is a point of communication and, and has the opportunity to either, you know, have a customer think very positively about you and, and, and, and the, the messages you're trying to send, or it can be very negative. So I just think it's a huge thing that often just gets overlooked. And, uh, and I think when you're talking about senior living facilities, the people are so important. Um, the people are what bring me energy. Um, the people are what bring the positivity. Um, and, you know, I can't stress that enough. Right, Roy (46:58): Right now it's a very important part. Well, Tommy, I do appreciate you coming on and sharing this insight. Um, you know, about the marketing to the baby boomers, it's going to be important, you know, for us to stay on point and be sure that we change our messaging, you know, for this group versus the silent generation. So, uh, before I let you tell everybody how they can get ahold of you, if you don't mind it, is there a tool or kind of a, or something that you do every day that you just don't think you could do without? Tommy (47:36): Um, yeah. I, you know, this may not be the traditional answer, but, um, uh, music is extremely important in my life. Uh, it's, it's been something that since I was, uh, you know, a young teenager, um, I've always, I've always listened to music, loved music, uh, you know, explored different varieties of music. And, um, I don't know that I could live without Spotify. And so every morning when I, when I get set up in my office, the first thing that I do is, you know, I, I get my computer open. Um, I get Spotify on and I, you know, depending on if I'm, you know, trying to be focused on something, if I'm researching something, you know, the music that I put on my, my Barry, but, uh, you know, that's a, that's a critical app for my, uh, productivity, if you will, um, on a daily basis. Yeah. Roy (48:35): Oh, no, I agree. I could not live without my music every day. And it's something about it. Just even if you're a little bit sluggish, if you get some good music on a good song comes on and no matter the genre just seems to pick you up, lift your spirit positive outlook. So that is awesome. Well, uh, if you wouldn't mind just tell everybody, uh, first off, who is your customer, what you can do for them, and then also just a, you know, how they could reach out and get ahold of you. Tommy (49:06): Yeah. We work with, um, we work with a wide variety of, uh, I'll say customers, right. Um, and, and we are truly collaborators, not competitors in the industry, but, you know, we work with, with, uh, any type of marketer who's looking to sell better. Um, and you know, we do work all the way from, you know, branding work and helping them position themselves in the marketplace and finding kind of a white space to, um, Hey, you just need, you need help actually. Uh, where, where should I be placing this message, you know, given who my consumer is. And, and, you know, so, you know, we work with, we work with actually agencies. We work with media vendors. Um, we also work with clients direct. So, uh, you know, we have a broad customer base, um, in terms of, you know, where, where you can find us. Tommy (49:59): Um, you know, probably the easiest thing to do is go to our website, which is www.theroundtripgroup.com. And there, it talks about who we are talks about our services, um, is all the information on how to contact, you know, uh, all of us in the organization. And so, you know, I would encourage any of the listeners out there if, uh, you know, you to need, or you just want to have a conversation and see if, if we might be right for you and can help you, uh, go to the website and don't hesitate to reach out to any of them. Roy (50:36): All right. Well, again, I want to thank Tommy Nolen with the round trip group, be sure and reach out to him and, uh, you know, see how they can help you. Uh, you can also find us www.seniorlivingsalesandmarketing.com, also Twitter, Instagram, and Facebook. Uh, you can also reach out to me@royatseniorlivingsalesandmarketing.com. It's been a pleasure Tommy, and until next time everybody take care. Thanks a lot.    

Jersey Jerry shocks the world. Bob discusses his beef with frozen dinner pioneer Marie Callender. SHOW NEWS - support Bob on Patreon! https://www.patreon.com/TheBrilliantlyDumbShow -Use CODE BROBIBLE with @BETMGM this football season. New customer deposit match up to $500 in BetMGM states! SIGN UP HERE: https://mediaserver.partners.roardigital.com/renderBanner.do?zoneId=1613753 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week on the show, we'll talk loaded baked potatoes and our favorite local bakery and review Marie Callender's Lattice Peach Pie (Yup -- it's vegan!). We also read our very first listener letter, which strikes bear-related fear into our hearts.Subscribe to Talkin' Tofu anywhere you get your podcasts. You can also follow us on Twitter and on Instagram!

We take on Marie Callender's Country Fried Chicken and Gravy. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/cookonhighfor30minutes/support

Craig and Trevor talk about potato guns, fart spray, and Marie Callender's. Follow Trevor -  https://www.instagram.com/trevorwallace/ Do you like crystals and rocks as much as Craig? Check out Swaxstone - https://www.instagram.com/swaxstone/ Check out the updated tiers on Patreon! Get bonus content/merch and submit questions and topics for the podcast - https://www.patreon.com/craigconant/ Shout out to our sponsors! Sticker Supreme - https://www.instagram.com/stickersupreme/ Comedy Showcase App - https://apps.apple.com/us/app/comedy-showcase-stand-up-clips/id1506312017 For tour dates and merch, check out http://CraigConant.com

On this week’s Movie HighLow, we’re talking The Baywatch, Lesbian Contract Killers and Ice Cream on Your Head from Marie Callender's.It's turkey time - gobble, gobble.This is Martin Brest's, “Gigli” .Subscribe to us on:Google PodcastsApple PodcastsSpotifyStitcheriHeartRadioPodcast RepublicPocketCastsOvercastCastboxFollow us on:FacebookTwitterInstagramYouTubeSend your HIGH/LOW recommendations to:MovieHighLow@Gmail.com

Sean Dustin is the writer, producer, and host of the podcast "No Where To Go But Up".In part 1 of this 2-part interview, Sean shares his wild story that begins with getting expelled from elementary school and ends with going to prison.  Show Notes Follow Sean on Instagram No Where To Go But Up Podcast Theme music by: Ruel Morales Audio Transcript Brian Schoenborn: [00:00:00] Hello. Hello everybody. A guest today. He had a time where he hit rock bottom like many of us, and he has turned that around and become a huge success story. We're gonna learn about all of that and more, uh, is coming up. We've got the host, creator and writer of the “No Where To Go But Up” podcasts with Sean Dustin. Give it up for my friend Sean Dustin. So what's up man? How you doing? Sean Dustin: [00:00:24] I'm doing well. You gave me a lot of credit. Uh, a little bit too much, cause, uh, I definitely don't write a whole lot of anything Brian Schoenborn: [00:00:32] in writing is, it's proverbial, right? I mean, you know, I'd be, the way I see, I'm writing a book right now about my own story, right? But I actually record it. I'm actually making a podcast version of it first. So it's more of a docudrama narrative kind of thing. And then I take that audio and I transcribe that, and then I turn that into book form. So I've actually got a book agent, Sean Dustin: [00:00:52] uh, Brian Schoenborn: [00:00:53] waiting for me as she's collecting the chapters and we're working on, you know, negotiating, uh, Sean Dustin: [00:00:59] you Brian Schoenborn: [00:00:59] know, distributor deals, publisher deals. Sean Dustin: [00:01:01] Um, but I'm doing that basically by telling my story. Brian Schoenborn: [00:01:04] So, I mean, I guess I'm a writer too, Sean Dustin: [00:01:05] technically, but Brian Schoenborn: [00:01:06] how much fucking writing am I actually doing? You know, it's all coming out of my mouth. Sean Dustin: [00:01:11] I don't know. Shoot, shoot, shoot me your agent's contact because that's the key. That's the kind of book I need to write. And I got about three of them within my, within my story itself. Right. Um, there's offshoots to all the different, like smaller subs. Set of stories that came from that crazy ass life. Nice. Brian Schoenborn: [00:01:32] So, um, Sean Dustin: [00:01:33] so Brian Schoenborn: [00:01:33] really quick, I mean, you know, we're, we're recording live in quarantine as, as the rest of the world. I'm in LA. Where, where are you Sean? Sean Dustin: [00:01:42] I'm in California, Northern California. In the Bay area. Oh, okay. Right on. Brian Schoenborn: [00:01:46] Yeah. So we've got buried LA. We're just making it work, guys. Fuck it. We're gonna live. Um, anyways, uh, so maybe you could tell, tell the listeners a little bit about your story. Sean Dustin: [00:01:58] Um, Brian Schoenborn: [00:01:59] I want to hear about, I've been dying to hear about it. I'll share mine with you as well once we're, once we get through, here's a little bit. Sean Dustin: [00:02:04] All right. Yeah, I was trying to, I've been trying to refine my story down cause you know how it goes when you're trying to tell it you and you haven't written a written it down like as in like pieces and you just, it sort of goes everywhere. You know what I mean? You jumped from here to here to here and you're like, Oh damn, I forgot I was the best part. Um, yeah. So basically, man, I, I grew up a middle class neighborhood. I look like I'm Hispanic, but I sound like I'm white. So I grew up kind of different than everybody else. You know, there was a black family in my, in my neighborhood, and there was also a, uh, Filipino family next door. And then my best friend was Portuguese, but I was probably the darkest, uh, aside from, from the, the black dude that was down the street. Right. And so I got teased all the time, man. Uh, and I was smaller and so I got picked on and bullied and all of that stuff. My parents ended up splitting when I was around five years old, my mom ended up having to put me into daycare and the only place that she could find was like one town over, cause she worked in San Francisco. Uh, and so she had to commute every day. So I was there for a little while. Uh, I ended up getting expelled from preschool. Brian Schoenborn: [00:03:19] How does that happen? Sean Dustin: [00:03:23] That was a bad ass kid, man. I just, yeah, so you want to know the story about how you got kicked out of preschool? So, I mean, I was. You know, always it just into shit. Right. And, uh, you know, whether it was playing house or doctor, you know, with the, with the little girls running around and just, just always getting into shit. Right. I guess somehow the elementary school that I went to was right behind the daycare, maybe about a quarter mile. So I mean you can literally, you could see the school from the field, right? So you just walked through the field and go there and well kids will go back and forth from school cause there was neighborhoods over here. There's neighborhoods over there. And so I don't even know what the hell got into me. I don't know why he did it, but there was. Uh, to a little girl, a little boy walking by and for, and I just happened to, there was some dirt clods on the ground, right. And I just picked one up and I started throwing it at him, and I didn't realize that there was a rocking in inside one of the dirt, the piece of dirt around it. Right? So it ended up hitting the girl right in her face, uh, right in your nose. Right. And if it was, if it had been dirt, it would have been. It probably would have scratched her and burps it open, but instead it was a rock and it really fucked her up pretty good. So I got in trouble for that and got expelled from there. So I ended up having to go to the school that was down the street from my house. Right. And that was within walking distance, maybe two miles. And I was, that was the third grade. Right. So for the third grade on, I was a latchkey kid. And that's a horrible idea. Whoever came up with the idea of, of having a latchkey kid, that's a horrible idea. Um, because kids need supervision. They need discipline, they need structure. They need all of the things that being a latchkey kid does not have. The components are not there. Um. And so I basically had the run of the house to myself. You know, when I go to home, my mom was always working in the city, so I knew exactly when she would be home. If it was tax season, she would, she worked for a tax firm. Uh, she would be drawn sometimes until nine, 10 o'clock at night. So I have to, you know, make my dinner or fend for myself and do all that stuff. So what ended up happening is, you know, when you're a kid by yourself, when you're in a house by yourself, w w, w what is it? What is any third year a third grader? Do you Brian Schoenborn: [00:05:53] get into trouble, man? Sean Dustin: [00:05:54] Oh, you're rooting through everybody's shit cause nobody's there, right? So I'm going through my mom's stuff looking through every single drawer, trying to find this, trying to find that. Found some marijuana in a bunk. And, uh, for some reason, I don't even know. I, I didn't know what it was, but I knew what to do with it. That's crazy. Yeah. So, and I, I think it was, cause I seen the charred black, you know what I mean? Like something, it didn't burn in the bowl. And so I was just like, Oh well I stuffed it in there and I. I took a puff and cough my lungs out, got my bearings, and felt really good. You know, I felt like, wow. All right. I jumped on my grid. Yeah. I jumped on my skateboard, right. Because we lived on a Hill, like a pretty steep Hill. And I've never would like, I would always get going and then I would be too scared and jump off. Right. Cause I didn't want to get speed wobbles and fall and I jumped on that mother, that damn thing and went straight down the Hill. No speed wobbles doing like 25 miles an hour. Wow. Yeah, it was, from that point on, I was like, Holy shit, this is like, this is like. Superman stuff. Brian Schoenborn: [00:07:11] Nice. I, I won't tell you why when I was, when I was that age, man, like, you know, my parents didn't have that stuff unfortunately because I probably would have bumped into it as well at that time. Uh, but what I did find was my older sister had a huge collection of Barbie dolls. Right. And I, and one time, you know, my parents would take us to a baseball game every summer. We'd go to, you know, grew up in Michigan, so we'd go to the tigers games, and one year I got this like miniature baseball bat, right? It was like a souvenir or something. And so I got the idea. Pulling off the Barbie heads from all of her Barbies, and we started using that as a baseball. Sean Dustin: [00:07:49] So we pitched to each other and we'd Brian Schoenborn: [00:07:51] have some, Sean Dustin: [00:07:55] we'd run around, we could do it inside the living room, we Brian Schoenborn: [00:07:57] could do it outside either way, it didn't matter. We were just like beating the Sean Dustin: [00:08:00] shit out of those things. Probably a couple of weeks went by and his sister finally discovered what was happening, and she was just like, Brian Schoenborn: [00:08:07] she wants me to, Sean Dustin: [00:08:09] but I couldn't. Brian Schoenborn: [00:08:10] I think, you know, talking about weed, like the first time I smoked weed was in like, I want to say the last, it was the last day of school of seventh grade. Sean Dustin: [00:08:19] And Brian Schoenborn: [00:08:19] so you'd beat me by a couple of years. Um, but I'm not, speaking of Superman stuff. I remember, uh, uh, you know, me and my best friend, uh, we went over to this guy who was a little bit older than us and his group of friends, and they're all smoking weed, and they're like, Hey, you want to hit this? I'm like, sure. And, uh, you don't smoke it or whatever. And. And there was this guy that was a little bit older than me. He was, he was a badass, right? He was into like four wheelers and dirt bikes and all that shit. I had a lot of respect for him, you know, and we're all stoned and he looks at me, he goes, Hey Brian, you want to slap box? Sean Dustin: [00:08:51] And I'm like, Brian Schoenborn: [00:08:53] I'm like, all right. Sean Dustin: [00:08:54] And so, Brian Schoenborn: [00:08:55] so we're in this dude's bedroom, but beauty, heaven slap box, you know, I've just figured, but just like fucking around whatever is, I'm just going to lightly hit and I'm lightly hitting him. You know? He's lightly hitting me back and then he gives me good in the face and I like lean back. I Sean Dustin: [00:09:07] wound up and I just. Oh, pay maker do Brian Schoenborn: [00:09:12] goes flying over over our other friend's bed. They're Sean Dustin: [00:09:15] like into this fan. Brian Schoenborn: [00:09:18] I was like, Holy shit. Sean Dustin: [00:09:20] I just did that and he Brian Schoenborn: [00:09:21] got up and he's just like, dude, you just kicked my Sean Dustin: [00:09:24] ass. That is funny. At that point I was like, yeah, that's some super mad Brian Schoenborn: [00:09:28] shit right there. Sean Dustin: [00:09:35] Yeah. The days that we're kids, man, those are great. Um, yeah. Fuck. I was going to say something. I mean, I have to say, Oh look, you're talking about the cool guy with the, with the dirt bikes. I'll see. What I started thinking is Kelly Lee from the, from the bad news bears. Yeah, I kind of like that. Brian Schoenborn: [00:09:53] He's like two or three years old, you know, he had a goatee, you know, he was like ninth grade or something. He had to go to you. Sean Dustin: [00:09:59] That's big. Like fire red. It was Brian Schoenborn: [00:10:03] bad ass dude. You know where the Fox Sean Dustin: [00:10:04] shit and all that stuff. Right? Yeah. Just to kind of wrap it up, cause I mean this thing, this thing could take forever if I try to go through it, go through the whole thing. Right. So. You know, I ended up, uh, doing that, right. I went to a, uh, I was in junior high also. It was fast forward to junior high. I'm seeing my dad every now and then, you know, he does the every other weekend deal, but not nearly long enough, uh, time around for, for a young boy. Uh, to have influenced by, by having a man in the, in the, in the picture, you know what I mean? Like full time, like, like, like, like how I am with my kid, you know? So what ended up happening is I was just, you know, doing whatever I wanted. I was cutting school, like taking my, my buddy had a. Uh, and this is my first crack at fraud as well. It was my buddy had a, these, uh, he'd stolen these things from the dentist's office. Right. And there were, there were like passes or slips that, that you'd fill out to take to school with you to give you an excused absence. Right. Awesome. Yeah. And so I, that was doing that, I was just forging those forging nos, and we would stay home all day long and just like hang out at his house and drink his dad's vodka, all his, all his booze and get drunk. And so, you know, it was doing that, uh, just really not, I was getting suspended and, and, uh, put on, sent to the office constantly. You know, I was a class clown, you know, they literally had my, my. When I was in third and fourth grade, my teachers would, would, uh, wrap my, my desk in corrugated paper wall around me. Right? So I can't communicate with anybody cause I'm always cracking jokes or you just, just a clown, you know what I mean? Talking shit, whatever. I ended up buying, I bought a butterfly knife from somebody right in schools and Hey, you went by butterfly. And I'd be like, yeah, that's fucking cool. I'll buy that. Right. And so, yeah. And so I was playing around with it. In school. And like right before, cause we, you know, junior high, you're now going from class to class, switching periods, right? I'm sitting in there in my history class and I would sit in the back. I always sit in the back and I'm sitting there and the teacher, the teacher's not, not in the classroom. Right? I'm trying to be cool in front of all these, all my classmates and I'm playing and I hear them coming to me. Oh shit. I put it in my pocket. Right? And uh. He comes into the, he comes in that he didn't see that, uh, I missed my pocket and like, literally I moved around and it fucking went to tank tank. Okay. So I got expelled from there twice. Okay. That's two times already. I've been expelled from a school. I got expelled from there. I went and moved down to my uncle's in, uh, South San Francisco, San Bruno area. And then I went to junior high there. Like I went to school there, got kicked out of that place. Um, got shuttled up to my dad's in Sacramento. Uh, he wasn't prepared to deal with the likes of me and that's for sure. And he's 65, like 200 something pounds. I mean, we. We, I was rebelling, uh, you know, and he was just, he wasn't, he wasn't having it, man. So I ended up, uh, flunking out of, uh, seventh grade up there, and then had to go to summer school. And then finally, he's just like, he's like my mom. He's like, take him. I can't deal with his ass. So I mean, you know, there's just like. Well, what am I going to think? You know, what am I supposed to think? Like, damn, nobody wants me, you know, I'm just, just fuck up. You know, I can't seem to do anything. Right. And, um, so when I went back to high school or went back to the school that they kicked me out, the first one or the second one, uh, for the, the knife, and they agreed to let me come back. Right. They're like, all right, well, you know, you're in a bind and you need to finish the school year and we'll, we'll go ahead and let you back in. Um. So about three weeks, three weeks before the, uh, the end of the school year, and I was eighth grade right now. And so my next step is high school, uh, three weeks, uh, before the end of school, I got sent to the office and I, and after coming back, I mean, I was still getting sent to the office all the time and they finally just said, you know what? Go home. Just go home. I'm like, let me go home. He's like, Oh, we're going to socially promote you to the ninth grade. You've got straight F's. Uh, you know what I mean? What? You're just, you're a pro problem. Go home. Don't come back. And so that's how I get suspended. And he was like. No, you're getting it early. You're getting an early summer vacation. Get out of the huts. Brian Schoenborn: [00:14:58] That's crazy. Wait, so you flunked every class. They promoted you anyways, and you didn't have to go for the last three weeks. Sean Dustin: [00:15:08] I want to know who won that one. Oh man. That's how bad I was. And it's like, and I'm like, okay. Cause then it's like now I get to stay home all day and nobody's there cause my mom's in, right. So one of the worst things that I did now in this time period, right when I came back and when I was a junior or a. A freshmen in high school. And mind you, I hung out with all of the older kids, right? Because when I was a freshman, I hung out with the seniors and the juniors just because people that were in my neighborhood, they all knew me. Right. And, um, and they were seniors and juniors and, uh, and I think one, my best friend was one grade ahead of me. Um, so when I, the summer, I think the summer. Yeah. Right. When I was, I think like the first, first year of when I was a freshman, like the first couple of months. Somehow I got it into my head. And so I learned how to steal my mom's truck. Right. Enjoy ride it while she was sleeping because she would go out and she was, she was single and she would go out and she'd come home and like I would know she's been drinking because I could hear her snoring right from below. Right? So I'll like, Oh yeah, I'm like, mom's drunk. She's out. She's out. And so I would literally. I remember, I remember going up to her room right the first time I ever, I ever did this. And before I found that there was a spare key and I knew where to get the spare key. So I would commando on my stomach through her, like where her bed was on the ground, right. And I put my hand up and try to get her keys if they were in her, uh, her purse. And, or if they were out and I would go in and I would open the garage door. And this wasn't a, this was like the old Raj door we got in her bedrooms right next door. Right. So I'm like trying to, thinking that every noise that I'm making is like 10 times louder than it is. I jumped in the truck, right? It was the old, uh, 85, uh, Toyota pickup, uh, with the sr 22 engine that everybody wants. Open it up. I would put the keys in there. I would put it in neutral and I would go down. Remember I told you I live on a steep Hill, right? And so I would back out, like push it back out and coast it all the way down the street. Going backwards backwards to the next street, go up and then bam. Right? So I did this in the summertime for the first time, and I did it because I, there was this chick that wanted to hook up and I was a Virgin at the time. And so I'm like, I'm like, I'm going to get fucked. That's worth it. You know, risk versus reward. Right. So I go over there, right? And I pick her up. Uh, and, and, and uh, take her out to the back roads. I bring a plane, a blanket, and a pillow, you know, cause that's, I got class. Right, right. I'm a gentlemen, gentlemen, you know, I handle my business in the back roads and I take her to drop her off. And then I roll back up and install. In order to get back in there, I have to be going at least 50 or 60 miles an hour up the Hill so I could kill it and coast right back up into the driveway and into the end of the thing. Right. So the first time I did that, the second time I did that, cause she wanted to do it again. But this time she got a little bit bolder and said, Hey, why don't you just come to my house. No, you can sneak into my room. And I'm like, Oh, okay, cool. That's even easier. And so I did that. And the first, the, and this is, this is the last time I did it, and this is why I get there. I park. I get out, I start walking, walk into her house. So the side of the thing and a pit bull is fucking out there. And he chases me up and I jump onto the roof of the fucking car, right? And he's like, wow. And he finally, he goes away. Um, I ended up, I go in there, uh, I get into her room handling business and her dad fucking knocks on the door. Oh shit. Yeah. And I'm like, Oh my God. So I jumped out. I didn't have no clothes on. Right. I jumped out blood ass naked out of the window. I jumped out of the window. Yeah. Well, I jumped into the window to get there. So Brian Schoenborn: [00:19:31] I mean, I figured if you're naked, you would've been like hiding in the closet or under the bed or some shit out of the window naked. Sean Dustin: [00:19:40] I jumped out of the window into the backyard. Right. That's awesome. I couldn't leave my keys cause it's in my pants, right? So I'm like, Oh, Brian Schoenborn: [00:19:48] I'm going to go. Sean Dustin: [00:19:52] And so there's a shed right by the fence and there's about this much of a gap in between it. So I go and I shoved my ass in there and I fucking screwed into the middle. And I'm like. Sitting there, right? Just frozen. There's a motherfucking dog in my ass on the other side of the fucking fence sniffing parking. I'm like, Brian Schoenborn: [00:20:13] shut up. Shut up Sean Dustin: [00:20:16] dad. The dad comes out and, uh. And it starts looking, you know what I mean? You know, I, he, I know, he knows that his daughter, his daughter was getting fucking nailed, right. But for some reason he didn't. He didn't find me to know where I was. Right. So I got out of that one. Uh, she threw the bed clothes out the window and I hopped out after about a half hour, 45 minutes being just stuck there like. That's like 30 minutes of your life too. You're Brian Schoenborn: [00:20:45] right. Sean Dustin: [00:20:47] I'm only like 15 and I'm like, should I go? Should I, what do I do? So that's the last time I did that. Right. Well. My first, my first, uh, time with the law. Right. The interaction, you know, where I got caught up with the law was directly related to this girl that I screwed because I didn't know that she was, had a boyfriend at the time and he was a gang member. Oh shit. Yeah. You know, you guys have the Serranos down there, the Southsiders, we've got North siders up here, so. I didn't know that. I didn't even know that she had a boyfriend. Um, and so anyways, he called me up and he, uh, left a message on my answering machine. Uh, you know, with the tape, the tape player answering machine. For those of you millennials out there that don't understand, don't know what that is. I got, I took that tape down to school and I, like I said, I knew everybody. Like I hung out with the gang members. I hung out with, uh, with the blacks, the whites, the jocks, the drama geeks. I, I re, I hung out with everybody. I knew them all. So I let some of my friends listen to this tape and they're like, Oh, fuck that shit, man. Brian Schoenborn: [00:21:55] Fuck that shit. We're Sean Dustin: [00:21:56] going to get that dude. Let's go, let's go. And I'm like, yeah, fuck yeah, let's go. You know, I'm a little bitch, dude. I'm not a fighter, right. I went back then, I wasn't. And so I'm like, hell yeah. You know, we're going to go do this. And uh, by the time we got there, there was four carloads of dudes. Damn, four, four carloads of guys Brian Schoenborn: [00:22:16] on your side or on their side, Sean Dustin: [00:22:18] my side. Brian Schoenborn: [00:22:19] Oh damn. Sean Dustin: [00:22:21] And so we start walking down. Yeah. We walked down into the, uh, to where the area is, where everybody comes to the convenience store, lunch break and whatever from this high school on the next town over, and we start walking down there. I see them, her and him walking towards us. She bolts out of Brian Schoenborn: [00:22:39] here Sean Dustin: [00:22:42] and he still keeps walking. Man. I'm like. And so I was, I didn't know what I was going to do. I was like, I guess I'm just going to ask me, why did you call my house? I didn't have a plan. You know, these guys had a plan. I did. I did. It was just along for the ride guys. We called up the wrong dudes house brother, but I mean, I felt like a hot shot, you know what I mean? Because it's like, yeah, looking back, got my backup boy now. And uh, so anyways, he comes walking up and I just start to say something to him and before I could even get a word out of my mouth. He, he's reaching for his pocket for something and he just, somebody from the side just hits him. Uh. And then he ends up like boom, boom, gets a pin, pin bald, runs into them, runs into the store, and there's like three more dudes ready to, you know, grab him, bring him back, throw him on top of the counter where the cash register is, not the cash register off. Just literally. And drugs and drug his ass. He ends up getting a hold of the knife, right. And slide is one of my friends across the face. Damn. And I don't blame him, man. I a Brian Schoenborn: [00:24:00] fucking Sean Dustin: [00:24:00] slice. I just thought, I mean, Brian Schoenborn: [00:24:02] I'm just thinking like how much does it got to suck that you're cheated on by your girlfriend and then you get your ass kicked by a fucking gaggle of dudes. Talk about bottoms, man. Jesus Christ. Sean Dustin: [00:24:19] Yeah. So anyways, all of that's on video cause it's in a store. Yeah. I never touched the dude once. I never got to hit him. So anyways, long story short, I ended up getting charged with inciting a riot. Uh, and so I, uh, from that point on, um, my mom got, uh, you know, I was, uh. She couldn't control me, obviously. Um, you know, no, no. My dad's still in and out of the picture, sort of, but I mean, he's like, you know, after that old deal where me and him had a falling out was, it wasn't when, when I got kicked out of school and, and left from there at one point I went up there because I was trying to hook up with this chick and I knew my dad was on, uh, on vacation and I still had keys to his place. And I was, I wanted to hook up with this one broad. Uh, did I went to the junior high with go still in contact with her. So I, I, I drove up there or somehow I got up there. I don't know how I got up there. I think, I mean, I'd taken a bus up there like Greyhound and. Aye went to his house and I jumped over the fence and went in and his neighbor saw me going in and called him. Well, what I didn't know is that my grandmother at the time, uh, his mom was, had, was having issues and was in the hospital dying. Right. Brian Schoenborn: [00:25:43] Oh shit. Okay. Sean Dustin: [00:25:44] And so he had to come all the way up there, leave her come all the way up there and get me, and she died on our way back. That's great. So, yeah. So, uh, that, that, uh, that really put a monkey wrench in our relationship because, you know, I was the reason why you, you know, and couldn't be there for the last Brian Schoenborn: [00:26:07] moments. Sean Dustin: [00:26:07] Yeah. Yeah. And, uh, I mean, I get it, man, if that happened to me, you know, with my mom and him and his mom were pretty close, so. I mean, it makes sense. I, you know, yeah. And so, anyways, now that's on my mind, you know, that, that weighs on me now. So I've got these accumulation of things, you know, like, fucking nobody wants me. I'm a, I'm a fuck up. I can't do anything right. Everything I touch turns to shit. Look, when I, my dad fucking doesn't even like me anymore. So I've got this narrative that's getting built in my own head. Right. And, uh, so I ended up. Trying meth for the first time. Uh, and the reason why I did that, and I think that was like the summer of my, uh, freshman year. Right. So, and, uh. The reason why I wanted to try it so bad was is that all my friends were doing it and it wasn't meth at that time. It was crank back then. Bikers were still doing it. They still are, but they've changed. They've refined their process. Right. All of my friends were doing it and like when we would hang out, they would all disappear and go into their room and go into a room and lock it, and I wouldn't, that was the youngest. Obviously they didn't want to be responsible for. Turning the youngest dude onto it. And all of these other guys had already done it, and they knew I didn't do it. So, I mean, w thank you. That was cool. But it just made me want me to make me to want to do it more. And so I was hanging out with, my dad ended up marrying, uh, the neighbor down the street. He divorced my mom, and then the neighbor that lived down the street and another court, uh, I guess he met her in somewhere. And, uh. She had a sister, two sisters, and they were both stoners and like they were all, they were like meth, meth addicts. And so I think I had known that that was available there. And so I went down and started hanging out there because she was like my step grandmother. So she's letting me come down and hang out all the time cause I just really, really live right up the block. And that's where I got it. That's where I got it. Got it from her. I got it from my aunt. She was like, she was like 10 years older than you at the time. Brian Schoenborn: [00:28:08] Did she know that she was giving it to you or. Sean Dustin: [00:28:11] I don't know. I probably Brian Schoenborn: [00:28:13] like stealing it or we're like, I mean, Sean Dustin: [00:28:16] no, she gets, she, I, she smoked foil, smoked it on the foil right there. Right. And so I think, I think I probably, probably, if anything, I probably lied about it and said, Oh, you have done it before. Brian Schoenborn: [00:28:29] Well, yeah, because if you've done it before, then the pressure's off, right? You're like, all right, well, you know what you're getting into. Sean Dustin: [00:28:34] Yeah. Well, it's not my fault, right. He's going to get it from somewhere. Brian Schoenborn: [00:28:39] That's funny, man. That that kind of reminds me of not, not the segue a little bit, but, uh, you know, it kinda reminds me that there's a lot of parallels between our childhoods. I think, Sean Dustin: [00:28:48] um, like. Brian Schoenborn: [00:28:50] Somehow I was able to pull up good grades. I graduated top 10 in my class. I knew everybody, you know, but it was a small Podunk town in the middle of Michigan and 95% white people. Uh, one black family, one, uh, one Asian family that owned the, the, the son of the black family was the star running back and the Asian family owned the Chinese restaurant. Go figure. Sean Dustin: [00:29:11] Uh, Brian Schoenborn: [00:29:12] everyone else, everyone else was white except for like the last little 5% were basically Mexican. Are Latinos right? Everyone got along. And, you know, like I said, I was smart and I was popular, that kind of stuff. But I was also a fucking rebel dude. Like, you know, like I said, the first time I smoked pot was the last day of seventh grade. Sorry, mom and dad, if he didn't know. Oh, well. Um, you know, it was a long time ago, but, you know, I dabbled a little bit, a couple other things in high school. I didn't do math until I was in the military. Um, but that was after I'd already had PTSD and I was kind of fucked up. So I started, dabbled with it for a little bit. Um, but I was always more into other things. Like. Uh, I liked ecstasy, acid, stuff like that. But I mean, even when I was in high school, like I was in a punk band. I did some sports and some other shit too, but I was in a punk band. Um, and like headlining, like every weekend. Um, our bandwidth, and I can't tell you how many times I was like tripping while I'm on stage. Sean Dustin: [00:30:07] I'm like 16, 17 years old, right. Brian Schoenborn: [00:30:10] If I could Sean Dustin: [00:30:10] flip it the fuck out, Brian Schoenborn: [00:30:12] but like, still being able to play, Sean Dustin: [00:30:14] um. Brian Schoenborn: [00:30:15] You know, and, and, you know, fucking around sneaking into places like I used to, uh, speaking of sneaking out Sean Dustin: [00:30:21] like, God, I used to sneak out almost every night. Brian Schoenborn: [00:30:25] Like we had a pretty big house. It was a small town. It's a pretty big house. My parent's bedroom was all the way on the, on the East end of the house. And the door that we always used to go in and out was always on the West end. Right? So it'd be, I figured out how to like, open the door without, Sean Dustin: [00:30:39] without squeaking, Brian Schoenborn: [00:30:41] just real careful. And they'd always hang their keys, like, uh, in the kitchen. They're hanging up in the kitchen so I could grab them real Sean Dustin: [00:30:48] quick and Brian Schoenborn: [00:30:49] go out and I'd take off and, you know, whether it was going to like, get laid or like just hang out with my friends or whatever, you know, we'd, we'd like to smoke cigarette or have some beers, smoke some weed, whatever, that, you Sean Dustin: [00:30:58] know, whatever the fuck else. Um. Brian Schoenborn: [00:31:03] Yeah, I miss those days. It was fun. But like back then, it seems so dangerous. You're like, Oh, we're fucking rebels. We're doing crazy shit, whatever. Sean Dustin: [00:31:11] And now it's just like, you know, it's life. Brian Schoenborn: [00:31:15] It's life. You know? Sean Dustin: [00:31:16] That's funny. So part of it, so part that I, that I skipped, so this is, uh, I just kinda missed it so. In the ninth grade, towards the end of the ninth grade, I ended up, uh, so since I know how to drive this truck and I have this, uh, the spare key now, right. Or know where it is at least. So I'm like, you know, I just, I want to cut school and I want to go hang out and do this, uh, whatever. So I decided to take the bus. To the Bart station, right. And go to the Bart station that my mom parks her truck at two for her commute to go to the city. Right. And I steal it from there and I drive it back home. Right. And I'm rolling around school, you know, get them, get a group of people together with me. And this is probably about. Maybe nine. I mean, yeah, probably about, no, about 10, 11 o'clock. Right. And I already know my mom's not going to be home till around, or at least get to the Bart station until nine, nine 30, something like that. Cause it's tax season. And so I, you know, we're partying at the house, drinking a little bit and, uh, but not getting drunk, uh, just having some drinks and, you know, at my house and my friends, so my other friend stole his mom's car and it was, uh, it was a, uh, a Mustang. And it was way better than, than that little tan pickup, right? And so I'm like, Hey, I want to drive that back to the Bart station, and then you can drive the truck. You know what I mean? That's got a good deal for you, right? And he's like, yeah. He's like, I don't know how to drive a stick. And I'm like, Oh, man. I said, does anybody know how to drive a stick? And my buddy Eric, he was like, yeah, I think so. You know, I didn't, you know, I was thinking, Oh, sounds like get a guest to me. So I tried to tell, I'm like, well, I'll teach you how to do it right. And so. We're backing it up and he punches it and I'm like, I'm like, are you sure you got this? And he's like, yeah, yeah, yeah, it's all good. And he didn't turn the wheel because it was a manual steering. Right. And he didn't turn the wheel after he went this way, cause the wheel just automatically rolled around and luckily didn't hit anything. And he, and he punches it again. Son of a bitch sister. Me and him are both in there, right? He hops the curb and he runs right into my fucking house. Brian Schoenborn: [00:33:41] Shit. Sean Dustin: [00:33:45] Doing about five to seven miles an hour. Oh my God. Your mom must have been so busy. That's not the end of it. Brian Schoenborn: [00:33:59] Go on. Sean Dustin: [00:34:01] All right, so anyways, like the four dudes that were sitting on the up, I'm up on the by the front door and like they just watched this whole thing. They're just like, they're just, they're blessed and a laughing, right? I just like, fuck you. Me and him get out of the car and I'm like. I'm like, how am I going to hide this Brian Schoenborn: [00:34:24] in Sean Dustin: [00:34:24] your house? Yeah. I wasn't thinking about like, Oh man, this is horrible, man. What am I going to tell my mom? I'm like, how am I, how can I hide this? What can I do to hide this? Cause like I could and like everything started going through my head, like what I could do to get out of this what I do, you know what I mean? And that's how my mind works. It, my mind always worked on how can I get out of getting, or how can I get out of trouble? And then how can I get out of doing anything else, like a work around? And so anyways, I ended up having to drive it back. I grabbed a pillow and a blanket and a like, of course I'm like, dude, what am I, what am I going to do? I can't hide it. I have to. I have to come clean. You know what I mean? It's like probably the first time in my life I ever told the truth. And so anyways, I go and I park and I fall asleep and I told my mom. And so anyway. Once this I like, I had to tell her everything that happened, and this is like 10 o'clock at night. Dude. She literally dragged me over to homeboy's house that, that, uh, drew was driving, right? Uh, and in some other person's house and like all my friends, dude. And so, like embarrassed the shit out of me. That's great. Yeah. I mean, didn't get anything out of it that she wanted. I was like, dude, they're not going to pay for it. I'm going to told him to get in the car and drive. And, uh, so yeah, there was a hole in my room and it hit right perfectly in between, in the stud between the fucking wall in the room. So there's a hole in this room, and then there's a hole in this room. So after, after that, she, uh. I think it was either after that or there was another incident where my aunt came in to live with us and I threw a party, uh, during lunchtime. In like Brian Schoenborn: [00:36:08] a lunch party. Sean Dustin: [00:36:09] Yeah. Like we cut school again. I had a bunch of people come up and I drank too much and passed out and got drunk and somebody ripped off like jewelry and fucking all kinds of shit. So there was that, uh, she ended up sending me to a, you know, what outward bound is. That wilderness program where they send the kids that are bad to try to build confidence and whatever. And so I ended up going to this one in Joshua tree. There was a two week program in Joshua tree and literally like they see they. You have to, they drop you off, you get a map, uh, and you're with some guys and a bunch of people and there's a counselor, and then you have to figure out where your food drops are and all this other stuff. It's really to build confidence in teenagers because, you know, lack confidence and do stupid shit. Right? So I went through that and, uh, uh, I mean, just nothing worked, man. I was just a bad kid. Ended up, uh. Doing a one 51 what did, juvenile hall did? A one 51 at the boys ranch ended up, and this isn't an order, but this was just around that same time. And as a consequence of, of all of that behavior, uh. I ended up getting a violation and they gave me an option to do a night, uh, six month drug rehab, inpatient or, uh, 99 months in juvenile hall. So, of course, I wanted the six months in a, in a, in a group home setting where there was females there, right. The opposite sex. So, I mean, that's all I was thinking around. Um, went to that place. Uh, you know, six months turned into 18 months because you. When you're in a drug rehab, it's not about time. It's about progress. I was manipulating my way through the whole thing. Uh, you know, whether it was having dude, people from the emancipation house buy cigarette packs, bring them to me and I'm selling them for a dollar a piece, $2 a piece to the clients, cause you're only allowed seven. So I'm hustling in there cutting hair. Yeah, well, I think when I got finally somebody ratted on me and they went into the event and they found like a roll of fucking cash, like Lucy's, of course there's a sex story in here. I ended up, I ended up hooking up with this one chicken there, and I was like, you know, we're never going to get away with it and trying to screw here, so let's just leave. I had cash, right. Because I was, I, you know, so what we did is, uh, we took off, uh, we're hanging out. When we got on the Bart train, uh, I was like, there was nowhere for us to go. And I'm like, well, fuck, let's just go to my house. I know what my mom's going to be leaving at some time. Right. So we went to the house, but she had locked everything up. So I, there all of my ways to get in, I couldn't get in anymore. But what I did have was I had this, uh, we hung out, we lived in that were Hills were right. And so there's Hills all around the houses. So I had a Fort that was up in the Hills that when I had left, I remember I had a tent up there cause I would go up there and I'd sleep sometimes. Uh, you know, it's replaced to, I tried to grow weed and I tried to do all this. It was like my spot, right? Yeah. And so I took her up there and I banged her in the in the tent and got what I wanted, and then I was like, all right, well. What are we going to do? And so as soon as my mom came home, I'm like, all right, well, I'm ready to go back. Uh, we packed it, went back to the treatment place. It was in big trouble. Uh, and, uh, yeah, I, I made it through there and then I did good for a little while. And, uh. Once I got out of there, you know, I got a job and I was like 18. When I got out. I got my GED. I was in there doing, uh, this is where I first got my, my, uh, introduction to public speaking because I was doing so well in there. And I'd written some, uh, some, uh, essays and gotten a couple of scholarships for my writing. And. Also did a, uh, outreach to high school. So I go to high schools and I would go and tell my story to all the kids, right. And, uh, but I couldn't figure out a way how to transition that when I got out. How to, how to turn it into something because none of this was available, you know, and podcasts hadn't come out. Uh, Tony Robbins was just scratching the surface, you know, and there was a couple of the guys that were before him, um. So I just kinda like, alright, well I went back home and somehow I ended up moving up to Sacramento. Uh, I used the girl and, uh, I here, this is a shady story, but this is just kinda like to paint a picture of like how, like how my, what my mindset was, man. Brian Schoenborn: [00:41:03] I mean I sit there and I like, I'm laughing cause I'm like, on one sense it just sounds like Sean Dustin: [00:41:08] pure Brian Schoenborn: [00:41:08] like. In a sense, right? Just doing stupid shit, whatever. Right? But on the other side of things is, you know, that's also like a pattern of stuff too, right? So it's like, you know, like the more, the more stupid shit you do, the harder it is to kind of get away from continuing. You know, it's like that cycle, right? It's like a virtuous cycle or the fun virtuous cycle, wherever the fuck you want to call it. Uh, but I'm Sean Dustin: [00:41:31] laughing because I'm like, Brian Schoenborn: [00:41:32] dude, this was a bunch of shit that I would have Sean Dustin: [00:41:34] done to like, see, you know, you know, um. Brian Schoenborn: [00:41:38] But anyways, Sean Dustin: [00:41:38] go ahead. Yeah, yeah. So it, uh, that's, that's kind of where it went. Right. And, and, uh. I moved up to Sacramento and how I had, I had done this, me and my buddy, we were like, Oh, we gotta get outta here. Let's get out of, and me and him were, were doing meth together, right. Or, or crank, whatever it was. And me and him had become best friends. And he went and was staying at my house all the time. And, uh. And this is when I was out. So I really wasn't doing anything, didn't have a job, wasn't doing anything. Mmm. And I'm like, dude, we gotta get outta here. Let's go, let's go move to, uh, to Sacramento. I got, I got a bunch of money coming, and that's what we did. We went and moved up there. I was with this one chick and she was my girlfriend, and she had. Bought a car and put it in my name after I got up there. Right. Because she needed a car. Somehow the, the loan didn't go through and they, uh, had me returned, returned the car, and, uh. They gave me the check, they wrote the check and put it in my name. Brian Schoenborn: [00:42:45] Hmm, nice. Because the Sean Dustin: [00:42:47] title was in your name for the down for the down payment. Right. Bad, bad idea. So needless to say that she was gonna, uh. Do something like she was saving money to, to move out and do this, but she wanted to get this car or whatever. Well, I ended up cashing that check and I blew all that money. It was like 2,500 or something like that. And, uh, she ended up having it broken. I'll have her. And so she moved up there. Um, but I in no way, shape or form boyfriend material, you know what I mean? I had friends that were living in Chico. Uh, I would. I would go up there and I would sell a get an ounce of crank from, from one of my buddies and I'd go up there to Chico state and I'd sell fucking like the whole thing in twenties wow. You know what I mean? Cause all the kids are up there trying to cram for finals and stuff like that. And so they're like. They don't know. They don't know, well, let me just get a teen or let me get a ball. They're like, let me get 10 twenties and I'm like, alright, I'll give you one. And so I'd stay on for. For days at a time, man, and never even contact her or, or anything like that. I, you know, I cheated on a surf umpteen times up there. Fuck dude, I'm in a college town on, on crank, you know, so. Uh, she ended up, that lasted for a little while and I had jobs in between here and there, here and there. But I'm attaching some, she's the fuck up, man. Everything, everything I did didn't, never really, I never took anybody's else's feelings into consideration. Every, every person was a, as a stone for me. You know what I mean? What can I, what can I do to, to, how can you have, be, be of service to me and my needs and what I need from you? And, um. So, yeah, she gave me a dose of my own medicine, cause you know, we lived in a two bedroom apartment upstairs and one of my buddies was a grower up there and she killed me, grown indoors. And so I went and bought all of the shit to do, uh, to do indoor growing. Right. So I had 2000 white lights on a sun circle that's fun around, set up this whole upstairs room to do, to do all this stuff right. Uh, had everything on timers and shit, but I didn't know what I was doing because I had all this equipment, but I didn't know how to really utilize it. I didn't know how to grow weed, even though I'd been trying to do it my whole life. Um, and so it just, you know, I had at one point, I had like 16 plants in here, but they were all real stringy buds cause it was like 90 degrees in there the whole time. You know what I mean? And so it, it, it was kind of a bust, but I had a new one going and I'd figured something out. Well, she had gotten tired of my shit, right. And she's, uh, I knew that something was up. And, uh, she was, she went to go hang out with you. I want to go spend the night at my friend's house. And I'm like, alright, I knew something was up. Right. And so. Mind you, I talked her into becoming a stripper too. Alright, so not, it's not only, not only did you know that's how good of a dude I was like, damn, how can I get the most money out of you? Well, Brian Schoenborn: [00:46:05] I mean, it's also the oldest profession, so I mean, you know, Sean Dustin: [00:46:10] and so I do, I live literally, I, uh, delivered her to the door, cause just like, you know, I used to be a stripper. She went and she auditioned. She got into it. Uh, I knew something was up. And so when I just kinda like, like hung low and it was like surveilling her when she left and it turns out she was fucking around with the, uh, with the door guy. Right. And I didn't try it. I didn't try Brian Schoenborn: [00:46:34] mother Sean Dustin: [00:46:35] fucker. And I was like, all right, it's cool. I know, you know, that's really what I want. I just wanted to know Brian Schoenborn: [00:46:39] you didn't roll up four Sean Dustin: [00:46:40] cars deep. Nah, Brian Schoenborn: [00:46:43] not that time, Sean Dustin: [00:46:44] at that time. Uh, so yeah. Uh, what ended up happening there is I, you know, I told her, Hey, I know what's going on. And I, I whatever, it's uh, you know, and I think one day when I was, uh, at work, cause I was working at a Marie Callender's. Somebody called and asked if I was working right. And I didn't think anything of it. Well, when I went to go home, um, because she had, had been staying with dude and would come when I'm not there and, but the place was even her name, so she was just kind of really waiting for me to get my shit out. Hmm. I think, I don't know. I don't even know what it was. But anyways, I showed up there. The locks were changed. I couldn't get in. Uh, all my stuff is inside and the grow room and all of that equipment. Right. So I hopped up, I hopped the, uh, the balcony, and I. Rip the sliding glass thing off the off the tracks and get in and out. All my plants, all my equipment, everything's gone. My dog's gone. Uh, all everything that we've gotten together was gone on. So she'd had that dude, did she see now she went and moved in with him and he helped her do all that right. And so she'd had a couple of bags of her clothes that she had left there, you know, couldn't get whatever. I took all those, dumped them in the middle of the fucking floor bottles of bleach and, uh, persisted to plead shit out of her clothes. Yeah. I bleached symphony the whole fucking living room of the apartment. Even the, even the, uh. The, what's McAllen? And then to top it off, uh, I was like, all right, well there was a 50 gallon fish tank and it was my fish tank. And I'm like, why? I know where to put them on fucking now. So, uh, boom, busted it fucking, Brian Schoenborn: [00:48:36] no Sean Dustin: [00:48:36] shit. Uh, flood flooded out the, uh, the downstairs neighbors apartment. Right. So, so she got, so I hope that, uh, I mean, and I'm not advocating people do that now, but I mean, my mindset back then was like, well, I hope all my shit was worth it. Brian Schoenborn: [00:48:54] Yeah. You're not vindictive at all right Sean Dustin: [00:48:58] now. I'm not petty. It's like Brian Schoenborn: [00:48:59] somebody, Sean Dustin: [00:49:00] somebody call me Tom petty the other day. So anyways, yeah, I didn't get in trouble for that. She ended up getting foot, having to foot the bill for all the repairs of that. I was friends with the manager, uh, cause she has a chick that I used to hang out with. And so she ended up running me another apartment. She knew who I was growing the weed. She knew I was doing all this other shit, and she just let me rent one right down the way for after about four months, like let it cool down a little bit. Um, and then from there, man, I just, uh, you know, I just got involved with, uh, there was another incident where my homeboy. I was living in, I was living in an apartment. My boy, another buddy moved in with me. He was working, he was a bartender at one of these really popular, uh, uh, nightclubs in Sacramento and, uh, where the Kings used to hang out. Right? The second one, the Kings, this was way back, not, not any time recently. Um, and so anyways. We were hanging out and my other buddy was, you know, his ex was a stripper, and I guess he had done, she had done him dirty and she was like, he was like, well dude, you want to hit a lick? And I'm like, yeah, I'm always down to get free money with them. What's up? So he was like, I know where my ex keeps all of her cash. And, uh, she's got about 20 or 30,000 in there. And, uh, she all, I saw, I got just figure out how to get in the house and I'm like, done. Went and got a lock pick set, uh, taught my other buddy how to do it, you know what I mean? Cause he was going to be the one I said, I'm paying for the lockpick sex. I'm the only one that's got any money and the rest of the year you're going to have to figure out how to do the rest. Right. I didn't want to get my hands dirty. So anyways, he ended up doing that. And uh. We ended up making like seven or $8,000, and we split it. And, uh, so I was trying to be a baller. I live in like a baller hanging out. Uh, we were going to nightclubs. And I remember this one that I took a limo. Uh, so that nightclub right where he worked and, and he was giving us a, you know, we would just give him like. A car and he would hold it and then act like it was a tab, and then we just pay him out some cash for a tip at the end of the night. Right. So it looked like, it looked like we were balling. We ran, I ran into this one dude who I started selling cocaine for, and there was a, there, there was somebody who was trying to confront him, and I didn't really even know him. Uh, but we were talking and we were cool. Right. And, uh, somebody ran up on him and I had, uh, a group of people with me, like an entourage could, we came in, in the thing. And so I had gathered all of them and you had this dudes back, and from that moment on, so you know, when you, have you ever, you ever been friends with a dude? Kinda like, like right when you meet. It's like you two were just, Oh yeah, for sure. Joined at the hip. You know what I mean? It's like, damn. It's like, and it doesn't happen all the time. No, Brian Schoenborn: [00:52:06] it's a straight up romance dude. That's what it is. It's fucking romance. Sean Dustin: [00:52:10] And so, yeah, so it was like. He kind of took me under his wing and like I was at his house all the time and he was married so, and his wife likes me. And so that's where I really started selling drugs at. And, uh, I was in a raid with him at his house cause he had gotten busted and he went to prison. Um, and, uh. Yeah. That was a whole fucked up situation because then I went and lived with her too. You know what I mean? Like help her out with the rent and everything else. Uh, you know, I wasn't fucking around with her or even try to, um, but I was still partying all the time cause I hung out with all these strippers and figuring out how to do what I was doing. Right. I was working in the strip clubs. I was, you know, I think my, my schedule was, the only day I was off was Mondays. It's Tuesday through Sunday. I was either selling in any of the nightclubs, because at one point I was a bouncer of one of these nightclubs. And so I knew all the, all the people that worked there, I was selling ecstasy, GHB, cocaine, mushrooms, uh, you know, you name it, man. When I was living in Sacramento, dude, I was fucked. And so like to the point where I would have people come into my townhouse, like we'd all go party at the, at the club, and after hours was always at my place, and then that's where I would sell more drugs. You know, I'd fucking bring the people there. We have a DJ there. My homeboy's a DJ. And so, um, yeah, that's, you know, that was my life. And I mean, I even had the, my nickname was mr. After hours, if anybody out there listening in Sacramento, Roseville, California area, remember that name, mr. After hours. There we go. That's, uh. Yeah. So, uh, it just, you know, it just kept, I, I just never, you know, I, I ended up hooking up with this other strip for the, you know, I was at one of the clubs that I was selling at. Um, I just got into all kinds of shit, man. I was a there. There's, when I was doing GHB, you remember what that is right. Yeah, well, yeah. Well, I mean, that's what they call it. It can be used for that. Yeah. And so I was on that. I was taking that quite a bit. Right. And it for, it's kind of like marijuana, when you build a tolerance to it, it's your functional on it, right. To a point on it. And so I would get to that point, man, where I would black out standing up. I would, I would black out cause I would just take so much of it. Right. But my, my mind is still going, but my body or, or the other way around, I don't know which one it was, but one of them was still going and the other one wasn't. Yeah. And so I could drive this way and there would be times when I would, uh, I would be driving and I knew that like, here's the exit that I wanted to take. I knew that I knew I want to get off over here and I'd be 20 miles down the road. And I came to not knowing how I got there. Oh, it hadn't wrecked. Yeah. And so just constantly things like that, you know what I mean? And, um. What, how I got to Vegas from there. Um, you know, cause I was into raves and the rave culture, I was going to raves all the time. There was tons of people. Uh, I almost in that period of time, I almost died like three times on overdoses. From ecstasy, you know, mixing drugs, ecstasy, GHB, alcohol. Um, and that was, uh, that really gave me an idea of how insignificant I was, even though I was popular. Um, they all, they, they left me there, you know what I mean? I was falling at the mouth and it's like, they were just like, Oh, well he can say he'll sleep it off. And now, luckily I did wake up, you know, and, uh. Yeah. Because you know, when you're foaming at the mouth like that, that's an obvious sign that you're having a reaction. Brian Schoenborn: [00:55:58] Well, I mean, I'll tell you too, like, I wasn't on the rave scene for awhile too, when I was younger, man. And, uh, you know, this was back when the, uh, when the, when the rave scene was underground warehouses. Sean Dustin: [00:56:09] Right? Brian Schoenborn: [00:56:09] Yeah. And, uh, I mean, I didn't fuck with Jay. I've been drugged three times at probably GHB, but it's been against my knowledge or against my will, obviously. So I don't really know what that feels like. But like, my rave drugs of choice were always acid ecstasy. Ketamine was a good booster for that shit, Sean Dustin: [00:56:27] you know? Brian Schoenborn: [00:56:28] Um, but I mean, if there were, if there were enough of it that, you know, if I took enough of it, I'd be tripping for like. Yeah. That's the one time at trip for like three days straight, dude. I was like, when the fuck is this coming out? But I was never foaming at the Sean Dustin: [00:56:40] mouth, so I was never at the point where like, Brian Schoenborn: [00:56:42] you know, am I overdosing or not? It was just, you know, it was just fucked up for more than one day, Sean Dustin: [00:56:48] which is crazy to think about. You know? Yeah. So the last thing I remember before that happened, right, cause I was already, you know, I started the night with some cocaine, you know, doing Coke, cause that's what I was selling to. Um, and then I, you know, was drinking, doing some, uh, I did a couple of tabs E in that night, in that timeframe, uh, did some G and then when I came back to that apartment, I took a shot of a tequila and then I, and then I dropped a hit. I dropped the tag, a gel cap shoved in my ass. So I mean, that's the last thing I remember and it was, then I woke up in the morning and that wasn't enough for me because as soon as I got up, I was looking for the GHB so I could still, I mean, it was, I could never get high enough. Oh, I said, I said that wasn't enough because after I woke up and I passed out and woke up, I went looking for the GHB so I can get high again. Um, you know, so that was never enough for me. Yeah. I just wanted to keep going and stepping it up and stepping it up. Brian Schoenborn: [00:57:52] So did you say you were in Vegas for what? Like were you living in Vegas or were you just like, they're raving? Sean Dustin: [00:57:56] Yeah. Well, no, I lived in Vegas after I lived in SAC. So the reason why I left. Brian Schoenborn: [00:58:00] When did you live in Vegas? I lived in Vegas too, actually. So Sean Dustin: [00:58:04] I lived in Vegas. Early to the early 2000 yeah, 2000 because my daughter was born their first daughter, so that's 2000 through probably 2004 is when I got arrested and went to prison. Brian Schoenborn: [00:58:18] I was there from 2006 to 2009 so yeah. Would have just missed each other. Sean Dustin: [00:58:25] This is a weird place. Brian Schoenborn: [00:58:26] Vegas is crazy. It's, dude, it's such a weird place. Like, it's a lot of fun. It's a lot of fun. Like, I, you know, like I knew, I knew like some of the top photographers and shit like that inside the clubs. So like, you know, I never had to, never had to wait in line. You know, if I, if me and my friends saw group of hot chicks, we'd bring them with us and we never had a pink cover, you know, half the time we'd get free booze or whatever, table service, whatever else. Sean Dustin: [00:58:50] Um. I had a pluggage raise, uh, for awhile before, before drays was what it is now. Brian Schoenborn: [00:58:56] Yeah. I remember that. Sean Dustin: [00:58:58] This was the small, small drains, you know what I mean? Just like a little, like a dungeon when you go down in there. Brian Schoenborn: [00:59:04] So, so when I was there, I mean, I like, so my, a friend of mine. Uh, he is now like the most prominent photographer in Vegas. He shoots everything at the, uh, the T-Mobile arena or whatever it is. When, when they do the awards shows, sporting events, Las Vegas nights, he does all the UFC shit, uh, everything ESPN related. Like he's, he's big time. But he got us started. He was one of the first photographers that was going into nightclubs and taking pictures of people having fun. And then they would put it in posted on a website. I don't know if you ever heard about that shit. I don't know if that was after you, um, after you went to prison or whatever. But that was, that was the early, that was like 2005, two thousand fourteen thousand five, 2006 when that stuff was starting to happen. Sean Dustin: [00:59:50] Yeah. Um. Brian Schoenborn: [00:59:52] And, I mean, he's making fucking buck now, dude. He's, he's trying, he's probably closing in on like half a million a year, Sean Dustin: [00:59:59] right? Yeah, yeah. To a regular dude like us. You know what I mean? Right. Brian Schoenborn: [01:00:06] Total baller status, dude. Especially when you start by like just taking pictures for free and posting them on a website. Sean Dustin: [01:00:12] Yeah. Like what everybody does now. Brian Schoenborn: [01:00:14] Yeah. It was one of the first guys to do it. Sean Dustin: [01:00:17] That's funny. That's what Instagram is now, right? Brian Schoenborn: [01:00:20] No, Sean Dustin: [01:00:20] absolutely. Yeah. Precursor. So anyways, Sacramento, why we, why we left Sacramento? I ended up hooking up with a stripper. I got her pregnant. Um, I was hanging out with some rough dudes, uh, from the city. Um, I was hanging out with a lot of guys that were, uh, I don't know if you've ever heard of area 51 productions. I was a rape company out here. Yeah. They were, uh, uh, bringing in shit from Amsterdam and, you know, rolling heavy in, in the, in the ecstasy game. And, uh, I was just like, I had gotten into some funk with this dude and he was, he was crazy. It was a black dude. And it was my homeboy, cause my homeboy rich is, uh, uh, one of his friends. And, uh. We, we had gotten to some fuck man, and it was one of those things where if. If we cross paths again, somebody wasn't gonna walk away. Yeah. And so I, I kind of, I kind of, cause the dude was a lot like he was, he was a lot, he was a lot more strict than I was, let's say that, you know what I mean? He was kind of, he's kind of rough and I was a little scared of him. Um, and so I was like, well, you know what? This would be a good time to leave. This isn't a good time to leave Sacramento. Uh, and so I'm like. You know, my check's already stripping cause I'm with a stripper, right? I'm like, well shit, you got about what. You know, at least five months that you could still work. Correct. Right. So let's go to Vegas. You can go work at one of those strip clubs there, you know, that'd be great for you. You know what I mean? Cause I'm not worried about where I'm going to work. I'm just, we need to know where you're going to go because you got to pay for me. There he is again. You know that guy. That's always an angle into it to make sure that he's taken care of right. So many ways. We moved to Vegas. Uh, had my daughter. Um, things are okay. We're whatever I'm drinking. No, none of the hardcore fucking. And then my homeboy, my homeboy moves up there and, uh, with his, uh, check his stripper, right? So he moves up there and, uh, I had moved him out at one point, uh, from like when she went into Vegas to work, you know, when we were living in SAC, I had moved him and all of his shit out of her house once. Right? And he ended up getting back together with her, and then they moved up there. I ended up hooking up with him and, uh. Yeah. Do we, we just started partying together and hanging out, and then I moved. I moved him out of there into my house. So the same thing. She went to Vegas again and fucking, when she came back, all his shit was gone and he was living with me now and Vegas and me and him just, we're going to strip clubs and just doing all kinds of shit. Fucking doing drugs, whatever, party

As Topical Freeze, our month of frozen food reviews, concludes, the 'boys are joined by director Cat Solen (The Shivering Truth on Adult Swim) to discuss frozen dinner and pie brand Marie Callender's. And, the debut of a new game show format, Meal or No Meal.Sources for this week's intro:Fortune 500 Conagra Brandshttps://fortune.com/company/conagra-brands/fortune500/Perkins & Marie Callender’s closes 29 restaurants amid bankruptcy filinghttps://www.nrn.com/finance/perkins-marie-callender-s-closes-29-restaurants-amid-bankruptcy-filingConagra Brands https://www.conagrabrands.com/brandsConagra Brands: Our Companyhttps://www.conagrabrands.com/our-company/overviewMarie Callenders https://www.mariecallenders.com/about

The very humble beginnings of Marie Callender. The most well known frozen baked goods to date!! --- Support this podcast: https://anchor.fm/nesia-mbow/support

Could you soon be banned from using your gas-powered lawnmower in California? What was Jeff Goldblum doing at the County Fair last year? And what about the new Marie Callender's, Dave & Busters, and Popeye's Chicken in Turlock & Modesto?

Comedian Nicole Villela hates pumpkin pie. Winston doesn't understand this and David sings early 2000's emo/pop punk band Simple Plan. For a round of Hot Tastes, Winston thinks Heinz 57 is the King of Sauces and David wants to know how to reassemble takeout soups. For the tasting, Marie Callender's standard pumpkin pie, pumpkin pie cookies, Pumpkinoffee (dulce de leche) pie and a savory pork and pumpkin pot pie are served up. __ SHOW INFORMATION Facebook Page: @tryitlikeitpod Instagram: @tryitlikeitpod Twitter: @tryitlikeitpod Email: tryitlikeitpod@gmail.com Subscribe: Apple Podcasts Subscribe: Spotify

Welcome to our Thanksgiving episode! We'll start with a quick off-topic chat about *NSYNC and Marie Callender’s. Next - a discussion full of Thanksgiving cartoon specials: Thanksgiving sitcom episodes, a 1989 Thanksgiving video from Nikki's collection, the Macy's Thanksgiving Day Parade, and last - Thanksgiving traditions from us and our listeners.

Travis & Lee talk about the 1997 mass suicide of the Heaven's Gate cult that took place in a suburb of San Diego, California, with participants believing that by leaving their bodies, they would be able to board a spaceship that was following the Hale Bopp Comet.Support the show (http://patreon.com/crimeficionados)

Top Stories:- Lawsuit alleging excessive force filed against city of Bakersfield- At least one minor among three hospitalized in Kern County due to vaping-related illness- Marie Callender's to re-open California Avenue location on Wednesday

Video game designer (he created the X-Box!) and baking enthusiast Seamus Blackley created a loaf of bread from a sample of Egyptian yeast that is 4500 years old. Hear all about how he did it as well as his Skyrim obsession and most importantly, how did the bread taste?!?   Also, Matt and Michelle comment on the latest in avocado tech, the dubious history of Tabasco hot sauce and Marie Callender's pies that you should avoid.

The 'boys are rejoined by Scott Aukerman (Comedy Bang! Bang!, Between Two Ferns: The Movie) to review Scott's former workplace and American restaurant and bakery, Marie Callender's. Plus, a frozen-drink edition of Breaking Chews.Sources for This Week’s Intro Include:Pipeline to the NFL? Big states, schools are key (By Jeff Zillgitt)https://usatoday30.usatoday.com/sports/football/nfl/2008-04-21-draft-database-cover_N.htmDon Callender, who turned his mom’s pie shop into the Marie Callender’s chain, dies at 81 (By Claire Noland)https://www.latimes.com/local/obituaries/la-me-callender11-2009jan11-story.htmlMarie Callender’s founder remembered as innovator (By Nancy Luna)https://www.ocregister.com/2009/01/09/marie-callenders-founder-remembered-as-innovator/Marie Callender’s closes 31 units amid bankruptcy (By Nancy Luna)https://www.ocregister.com/2011/06/13/marie-callenders-closes-31-units-amid-bankruptcy/Marie Callender’s websitehttps://www.mariecallenders.com/our-storyLong Beach Polytechnic websitehttps://lbpoly.schoolloop.com/pf4/cms2/view_page?d=x&group_id=1531973267805&vdid=i52d1x4oywsr

Hop in our Chrysler, because this week the fellas discuss the B-52’s 1998 best-of Time Capsule: Songs for a Future Generation. Which of these songs was Cameron’s first ringtone? Why is this album’s cover art seared into all the Jefts’ memories? What is Quiche Lorraine, anyway? The answers to all of these—plus some key intel about both Radio AAHS and Marie Callender’s restaurants(!)—on this very fun discussion of this very good album. Bang bang on the door, baby!

Today is Thursday, August 15, and we’re looking at Perkins & Marie Callender’s LLC vs. Applebee’s and IHOP.

In this weeks episode we recap last week. Also, we send our condolences to the victims and the families affected by the mass shootings in El Paso, Dayton, and Chicago. The podcast discusses the closure of Marie Callender's in Fresno,CA. The Blaze is a huge fan of local talent and this week we showcase BKR's Loteria Series #004: Fresnadelphia. This EP is a collaboration with Crazie K!d AnnonYmous and K.Pizzle and I review some of the gems. We talk about local events and local sports. Thank you for you continued support! --- Send in a voice message: https://anchor.fm/theblazepodcast/message

Episode 248 (58 mins 55 secs) Buying an item without looking at the price. Eating too much. What are the most delicious foods in the world? Performing CPR, and songs you can sing while doing it. Coffee Bean. Marie Callender's. Netflix. Plus a discussion on the movie “Fast & Furious Presents: Hobbs and Shaw.” Take a listen!00:31 - expensive shirt 03:20 - eating too much 15:47 - CPR 23:49 - What's Going On? 33:08 - mid-credits 34:13 - no-spoilers impressions of… 35:40 - Spoilers Pleeze 220 - Fast & Furious Presents: Hobbs & ShawLinks Related To This Episode…What happens when you overeatThe Most Delicious Foods in the World ——-Forget Mouth-to-Mouth: Here's the New Way to Perform CPRSongs to perform CPR to ——-Jollibee purchased Coffee BeanMarie Callender's files for bankruptcyRescuers Find Dozens Of Dead Birds Bleeding Out Of Their EyesTenga unveils world's first masturbatory aid vending machines in JapanNetflix's co-watching contract ——-'Hobbs & Shaw' Stars Jason Statham and The Rock Have Fight Scene Stipulations That Say They Can't LoseTyrese throws shade at Hobbs & Show opening weekendMichele Rodriguez objects to handling of #justiceforhan ——-Summer Movie Wager - follow along with how we're doing!Jiaming Liou twitter.com/jiamingliouRuthy instagram.com/grrace13 instagram.com/be.entwinedAlbert Patrick twitter.com/albert5x5 instagram.com/albert5x5 "I Saw That Movie" blog C.O.ComixMix ”Extra Stuff Extra Spoils” podcastMessage us! whowhatwhereswhy@gmail.com Follow and comment! instagram.com/whowhatwhereswhy/ Like and comment! facebook.com/whowhatwhereswhy merch! zazzle.com/whowhatwhereswhy Extra Stuff Extra Spoils! whowhatwhereswhy.com/extrastuffspoilsWant to show your support? -> whowhatwhereswhy.com/support Spotify -> https://open.spotify.com/show/6Q4H4kbKGaKjdS44oKkJgw Listen to the Stuff & Junk show on RadioPublic! -> https://radiopublic.com/the-stuff-and-junk-show-whowhatw-WoAQaRMusic provided by The Y Axes theyaxes.bandcamp.com twitter.com/theyaxes instagram.com/theyaxes facebook.com/theyaxes “No Waves” - the new album by The Y AxesThis episode was produced by Albert VergeldeDios and Jessica LinMore episodes, podcasts, movie reviews, and comic strips, at whowhatwhereswhy.com#stuffjunk

Handel on the news with the morning crew discussing the top news of the morning such as Twitter users speaking out against the deadly mass shootings, a Newport Beach millionaire captured after he was charged with his wife's 2012 murder, and Marie Callender's set to close 19 SoCal locations!

Christopher and Court talk about how corn water is tangy as hell, Marie Callender being a thot, and how much they love each other. This episode takes some unexpected, whiplashing turns, so buckle up, friend. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/uncomfortablyyours/support

Les, Kurt, and Jason give the latest update on Lori Loughlin before diving into a movie about postpartum depression, new friendship, cheating, murder, and the wrong way to store orange juice and Marie Callender pies.  Feel free to transcribe this podcast for use in your college thesis... or just bring Nancy Walker back from the dead to do a Google search for you. Facebook : alifetimeofhallmark Instagram : lifetimeofhallmarkpodcast Theme song generously donated by purple-planet.com

Heirloom KitchenBy Anna Francese Gass Intro: Welcome to the Cookery by the Book Podcast with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table talking to cookbook authors.Anna: Hi, this is Anna Francese Gass and my cookbook is Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women.Suzy Chase: I don't think we as Americans acknowledge enough how the cooking traditions of immigrant women have left a legacy on the American palate. Talk a bit about how you've cooked with grandmother around the country to compile this cookbook.Anna: Yeah, I mean, I think it was kind of a aha moment for me as well. I grew up in an Italian home. My mother came over from Italy. I actually was with her. I was one years old, and my mother always cooked the food of her homeland and that's what I grew up eating. I was obviously very aware of American food. I loved "American Food" but in our house it's all those staples from the Italian kitchen because that's what my mother grew up eating. That's what she knew how to cook. What happened when I did the project and when I started it, I realized, but I guess I always ... We all kind of know this unconsciously, we just don't talk or think about it, but immigrants from all over the world that come here do that exact same thing. No one is coming over from China and starting to cook meatloaf and steak. They continue to make their homeland foods, and because these women did that, starting all the way back from when immigrations really began in this country, that's how we created this amazing diverse food landscape that we call American food.Anna: I mean, if you think about meatballs, okay yes, their origin is Italian and that's where the women learned how to make them, but when you go out and you have spaghetti and meatballs, I mean you can have that at almost any restaurant. I think spaghetti and meatballs is as American as apple pie, so to speak, but the reason that is, the reason we've accepted these things into our culture is because nobody stopped making those foods the minute they came over here into the US.Suzy Chase: So let's move on to the women who immigrated to the United States that are in this cookbook. What was the process of getting introductions to these 45 women?Anna: So what happened was so nice, is that it really spread word of mouth. The way the whole project started was I just wanted to get my mom's recipes written down. I'm a recipe tester by trade. That's what I do for my living. I do it primarily out of my home and I love my job, but I realized I didn't have any of my mom's recipes written down, none of those were standardized and I really wanted to cherish and keep those recipes forever. My mom still cooks when we go over on Sunday, so there was never that need to learn, but then I realized that there's gonna be a day that my daughter wants to know how to learn ... Excuse me. Wants to know how to make those recipes, or her daughter, and you know, my mother isn't always gonna be able to cook them. So we started as a project, a family project, and I created a family cookbook, and then I had a moment that I thought, "Wow. I have all these friends from all over the world, many first generation kids. This is a service I could provide. This would be a fun blog. This is something I could do as a hobby." So this all started out with just a blog.Anna: So I sent an email to literally every friend I had with a first generation background, and the response was overwhelming. Everyone said, "Oh my goodness. I want you to cook with my mom. I want these recipes recorded." It was like a service I was providing. I was getting to learn all these authentic homeland foods, and they were getting recorded recipes. Then they were all gonna go up on the blog so I could share them. Once the project started and my blog really took off, then word of mouth created the next opportunity. So I was cooking with Iraqi woman for example, and she said to me halfway through cooking, "You really need to cook with my friend [Sheri 00:04:19]. She's Persian. She makes the most amazing Tahdig. You need to know how to make that." She made that introduction, and so on and so forth. So it started with friends and then, like the last couple of women I cooked with, I didn't even know the children. It was just that word of mouth.Suzy Chase: It's so funny, I was gonna ask you if these recipes were hard to get, but it just seems like it was just effortless and it just happened.Anna: It just happened, and you know, it's so funny because people will say, "Oh, grandma's secrets." Or, "My grandma would always tell people the wrong ingredients or the wrong measurements because she didn't want anyone to make it just like her." Or, "This was secret." I didn't encounter that once. It was, "Let me share this with you, I want you to get it perfect. We can make it again." I mean, there were times that I had to follow up, because I'm in there with a pad and paper scribbling as they're throwing things in the pot, and then when I went home and recipe tested it, it's like, "Wait a minute. Was it, did this go first? Did that go first?" So sometime I'd call and say, "I just want to make sure I'm getting this right." And everyone was more than willing to just sit on the phone with me to make sure it was absolutely perfect, and these women were with me during the cookbook process too, because then a recipe tester has a question, or a copy editor has a question, and I don't know if it was luck, but I came across the most generous women I could've ever encountered.Suzy Chase: What's one new tip that you learned from a grandma you met along the way? Maybe a life tip or a cooking tip.Anna: Wow, there's a lot. I feel like I learned so much in each kitchen. I learned first of all, I should probably take a step back. Once I went to the first home, it was a Greek woman Nelly in Long Island. We start making her pastitsio, her Greek dishes, and just by accident I said, "Hey Nelly, why did you come to the US?" And she just started telling me her immigration story, and while she was telling me this story, I'm thinking about how it's similar to my mom, or different, but the threads are the same, and I thought to myself, "This is just as important as the recipe, because why she came here and how this all came about is so important to just our historical oral knowledge of all these women." So I started writing down immigration questions before I went to the next appointment, because I wanted to know exactly why each women came here, and the stories were dynamic, and incredible, and inspiring, and that ended up going up on the blog too.Anna: Just the fact, if you think about when you go on a trip today, right? You go on trip advisor, you ask you mom friends, you do all these different things before you head out, so that when you show up at your location destination, you're an expert. These women didn't have that. There was no world wide web, there was no cellphone, pictures or whatever. They just packed their bags and went. One of the women said to me, because [inaudible 00:07:31], "What made you do it? What made you get up one day and say, 'You know what? I'm leaving everything I know. I'm leaving my family, I'm leaving my friends and I'm going to this mysterious place to start a new life.'" And she said, "You know, what people from the US don't realize is the US is so enchanting. When you're not from here and you think about The United States Of America, there's a dream there. There's a dream to be had." And I just found that so special, and I think as Americans it's something that we should embrace and understand that we're so lucky to be here, and it's why other people want to come.Anna: So just that tenacity, that courage, I just found so inspiring.Suzy Chase: So in Heirloom Kitchen, it's organized with the recipe, a story, and a lesson. Talk a little bit about that.Anna: When I went in and I was pitching cookbooks to all the different editors at all the different publishers, that was very important to me. I said, "I understand I'm sitting here. I am proposing a cookbook to you, but I think the only way that this is really gonna work and is really gonna be as special as I want it to be is if we also share the women's immigration story, because I think that's half the story." I'll tell you, when I'm making the recipes, I think about the women and I think about their story. I learned a whole bunch of different cooking techniques, for example the Palestinian women taught me how to make Maqluba, and Maqluba means, in Arabic means upside down. So it's this rice dish that you make in a pot and then at the end, when it's all done, you literally flip it upside down and you take it out of the pot and you're left with this mold, and I will tell you, I made a couple of that, did not work, but phone calls back and forth, I figured out how to do it and it's so satisfying when you turn this pot upside down and this beautiful, delicious, rice dish comes out.Anna: So I just think that the book is what it is because you are getting the lessons and the stories, and the recipe all broken down for you, and obviously categorized by continent.Suzy Chase: Your mother is in this cookbook. I found it interesting that she wanted nothing to do with pre-packaged frozen dinners that were the rage when we were growing up, and they were supposed to make our mom's lives easier.Anna: Yeah. I have the chicken pot pie story in there because I think it's quintessential immigrant mother lure. I think that it's very funny and I think that a lot of people will also really relate to it. Yes, I mean, when we were kids all I wanted was a Marie Callender's chicken pot pie. I watched the commercial, it looked so delicious, and why did I have to eat this Italian food every night when I all wanted was this chicken pot pie? So she relented and bought it, and cooked it incorrectly because she didn't read the directions. She just kinda threw it in the oven and that was the end of our chicken pot pie, but I think for my mother, and especially, it's hard to make generalization, but for at least the women that cooked with, the immigrant women that I cooked with, is they value the food that they create so much that the pre-packaged ready in five minute meals, what you were saving in time, it wasn't enough.Anna: It wasn't enough for them to say, "Okay, you know what? Forget my stuff, I'm just gonna do this." And it's funny, the women from Ghana told me that there were times her daughter would say to her, "Mom, we want to take you out to eat tonight. Let's just go out. We don't want you to cook. Let's just relax." And her mom's like, "No. I'd much rather eat my food. I don't need restaurant food." And I laughed when she told me that 'cause my mom doesn't like going out to eat either.Suzy Chase: Really?Anna: So funny. I think it's a common thread because there's so much pride in what they're creating, and it does keep them tethered to their homeland, which is still so very special to them. The cover of the book is my mom making Tagliatelle, which is a hand-cut Italian pasta, and I watched my grandmother make them, and obviously my mom grew up watching her mother make them, and when my mom makes Tagliatelle, we think about my grandmother who is obviously now past, but it's just so nice to have that memory and eat food that tastes exactly like how my grandmother used to make it.Suzy Chase: The story that you told about your mom really shows that she viewed her new American identity as an extension of her Italian identity.Anna: Yes. Absolutely. I think when they came here, these women, right? They were very brave, and they learned English, and I talk about my mom getting her citizenship and going to ESL classes to become an American. That's very important to them and they're proud to be American, but they also needed to create kind of like a safe haven. You go out in the world, you have an accent, you're an immigrant, everyone knows that, so when you come home at night, what's gonna make you feel safe? What's gonna make you feel comfortable? It's your food. The minute you start cooking and the meatballs are bubbling, or you have the rice cooking, or whatever it is that you made back in the homeland that you're now making here, food transports you. I can get transported to the past just as much as it gives you energy to catapult you into the future.Suzy Chase: I think my very favorite photo is on the inside page of the cookbook. It's the one of the hands forming either ravioli or some sort of dumpling. It's fascinating how you're drawn, how I was drawn, to this woman in the photo. Is that your mom?Anna: No. So that is Tina, and she is making traditional Chinese dumplings, and she makes everything from scratch and then she just sits there and pleats all these dumplings and they all look exactly the same and they're perfect. What I love about ... But first of all, my photographer Andrew Scrivani was just a genius. He is a genius and he does a lot of work for The Times, and it's because he's so wildly talented, but his whole thing was, "I want to see hands." This is food that you make with your hands. Nobody pulled out a food processor, nobody used their Kitchenaid. It was rolling pins, hands, mixing spoons. I had women using mixing spoons that they literally brought over from their country. They hold up a spoon and say, "This spoon is 45 years old." But that's the food of our grandmothers, right? They didn't have all these gadgets. They weren't sous vide, they weren't hot pot. So that was very important in the cookbook, to have a lot of hands, and I'm so happy that you were drawn to that photo because it is so tangible, right? Like you feel like you're standing right next to her while she's pleating these dumplings.Anna: She told me that, so they make Chinese dumplings every New Year, and what I love about this story is, she said that the women would get up, and they make the filling, and they make hundreds of them. So all the women in the neighborhood would come together and sit down and while they're pleating the dumplings, they gossip. So it'd just be a totally gossip day making [crosstalk 00:15:14] for dinner.Suzy Chase: I love it. On Saturday I made the recipe for tomato sauce with meatballs on page 25. Was this your grandmother's recipe?Anna: Yes. To be honest with you, it was probably my great-grandmother's recipe. My mother also spent a lot of time with her maternal and paternal grandmothers, and they all had the same techniques to make all these different dishes. So yes, the Brodo di Mama, which is mom's tomato sauce, and the Polpette, which is meatballs, come from a very long line of women. My grandmother did a couple things that were different. One, as you know, she uses some of the sauce in the meatball mixture, which we feel makes them very tender, and there's no pre-frying or pre-baking, which I know a lot of people do. These meatballs just get simmered right in the sauce, which not only does it eliminate a step, once again, we think it makes a very light and airy meatball.Suzy Chase: At the very beginning of this recipe you steep garlic, basil and olive oil. I feel like this is like the magical secret ingredient to this dish.Anna: Yes. By creating, and almost kind of liking it to a T, because you're infusing this olive oil at a very low temperature to kind of marry all of those delicious ingredients, so that once you ultimately strain the garlic and the basil out, you're left with a very aromatic olive oil, which is the base of the sauce. Now, my grandmother was obviously a trend setter in her day because now you can buy so many infused olive oils.Suzy Chase: What do you tell people who see a recipe, or who will see a recipe in this cookbook, and think, "That's not how my mother makes it."Anna: Oh, I'm so glad that you asked that question, and actually, if you read the very beginning of the book, I do address that because I think we play a lot nowadays with the word authentic, I know you probably hear that word all the time.Suzy Chase: All the time.Anna: And you know, what really is authentic? How could we really put our finger on that, right? So what I'm saying is these are my mom's meatballs. She's from Calabria, it's very similar to the way in her mom's village probably made them, but you know when you get in the kitchen, that's your recipe, and you might, your husband might not like garlic, or your son doesn't like the pinch of hot pepper flakes so you eliminate that. So I think, what I would love this book to do for people is kind of like the way I look at any cookbook or even food magazine, is use it as a jumping off point. Let it stimulate in you those memories of your grandmother. So let's say for example you're Greek and you buy this cookbook because you want to know how to make Spanakopita, and then when you get to it you said, "Wait a minute, my grandmother didn't use cottage cheese, she used ricotta." Or whatever it is, but it gets those creative juices flowing, it gets those memories flowing, and that's what I really want this to do.Anna: I do want you to try the recipes in the book. They are phenomenal, they are delicious, they're grandma's greatest hits, because everyone gave me theirs best dishes, but don't fret if it's not just like your grandmother, because your grandmother was special and she made things her way, just like these grandmothers made it their way and hopefully it just creates a new, that nostalgia for the homeland foods.Suzy Chase: Grandma's greatest hits. I love that. I think the main sentiment in this cookbook is maintaining the culture of our origin countries was not a statement, it simply created the comfort of home in a new place. I think we all deserve the comfort of home.Anna: Absolutely, and I think whether you're cooking a recipe from Poland, or literally you're just making your kids some brownies after school, I think that that's what food does for us. Food is the one thing that we all had in common. No matter who you are, how important, everyone has to eat, right? So it's this common thread amongst every single person on the planet, and it does provide comfort. When you're hungry, all you want to do, all you think about is what you're gonna eat. I know for my kids, the things that I make that they feel are very special, or when I'm eating something in mom's house in a Sunday that she made when I was a little kid and I can think about those days. It's why I think the term comfort food was created, right? Because food provides comfort.Suzy Chase: Now to my segment called my last meal. What would you eat for your last supper?Anna: I think going on what I just said, I think my last meal would have to be something that my mom cooks for me, because when I'm eating something that my mom made, I know that that bowl of food is not only just filled with nutrients and everything I need physically, there is so much there emotionally for me, and it's filled with her love and her care, and everything that she wants me to have. One of the women that I cooked with said, "A mother is full when the children have eaten." And I think about that every day because I think that's the most important gift our mother give us, is nourishment and the memories of our childhood through food.Suzy Chase: Where can we find you on the web and social media?Anna: My website is annasheirloomkitchen.com and I'm very active also on Instagram, and I'm at @annafgass. So at A-N-N-A, F as in Frank, G-A, S as in Sam, S as in Sam.Suzy Chase: Heirloom Kitchens shows us that America truly is the land of opportunity. Thanks Anna for coming on Cookery by the Book Podcast.Anna: Thanks Suzy. This was great.Outro: Follow Suzy Chase on Instagram @cookerybythebook, and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery by the Book Podcast, the only podcast devoted to cookbooks since 2015.

This is what we Lodgecast for ladies and gentlemen! We Go Out of Our Way to Watch Weird Movies so You Don't Have To! Ain't no one in the whole wide world gonna see in theaters a little movie Keanu Reeves did called Replicas. We ate at Marie Callender's in Monterey Park and then proceeded directly to the AMC Atlantic Times Square 14 to see the sci-fi techno-thriller Replicas. Some stiff drinks at Marie Callender's knocked one Lodge viewer out, but the rest of us remained alert for a fun-filled biotechnological evening. Directed by Jeffrey Nachmanoff, written by Chad St. John, from a story by Stephen Hamel, Replicas delivers to us a wild adventure tale on human replication. The sequences of Keanu Reeves endlessly hacking through his virtual reality computer interfaces will stay in our hearts and minds forever. No techtards here!

In this episode, MAGGIE RANTS about: All the decadent desserts that are everywhere! All the carbohydrates in dessert, especially pie! And don’t forget yogurt, you could’ve had chocolate cake!!   PODCAST NUGGETS - Consume without calories:      -  How to defend yourself from all the decadent desserts   10 Steps to Survive Holiday Desserts Pie Nutritional Facts Yogurt Nutrition facts, you won’t believe! Healthy YUMMY items to eat instead: Thick & Creamy Chocolate Euphoria     Creamy Chocolate crunch     Maggie sings, (Musical parody loosely to the tune of I’m in the Mood for Love) I’M IN THE MOOD FOR PIE SIMPLY BECAUSE IT’S NEAR ME FUNNY, BUT WHEN IT’S STARING AT ME I’M IN THE MOOD TO TRY   (Musical parody loosely to the tune of Day By Day)   DAY BY DAY OH DEAR LORD 3 THINGS I PRAY . . .   (Musical parody loosely to the tune of It’s Beginning to Look a lot Like Christmas)   IT’S BEGINNING TO LOOK A LOT LIKE THE HOLIDAYS FOOD TEMPTATIONS EVERYWHERE YOU LOOK   BUT, THE PRETTIEST SIGHT TO SEE IS HOW MUCH THINNER YOU WILL BE,
WHEN YOU EAT HEALTHY YOU FEEL FABULOUS, CUZ YOU ARE TRULY WEALTHY   Health is the wealth we ALL want and together, you’ll have it. CONNECT with Maggie: FREE Gift: SweetOfferNOW.com Website:  SweetLifeNOW.com Email:  Maggie@SweetLifeNOW.com Podcast Phone: 98-LAUGHAPP   It's a Sweet Life NOW is about being uplifted while you learn how to live healthy & happy. But we’re all different, so before making any lifestyle changes, check it out with your doc. Our instructions and advice are in no way intended as a substitute for medical counseling. Your medical team knows your specific health needs and together, we’ll help you feel fabulous!   Show Notes by Podcastologist/Show Producer: Jessie Taylor Audio production by Turnkey Podcast Productions. You're the expert. Your podcast will prove it.    Episode Transcript: (Musical parody loosely to the tune of I’m In the Mood For Love)   I’m in the mood for PIE Simply because it’s near me Funny, but when it IS STARING AT ME I’m in the mood TO TRY   NO, NO, NO! Enjoy yummy healthy desserts instead…   Decadent Dessert Defense   At dessert time, you really need to be strong and have a game plan! Under normal circumstances, you know how to ward off the temptations of sweet dessert; don’t be hungry. But we’re talking about the holidays. No one is hungry after just gorging at a holiday feast.   Watch out for sneak attacks and getting swept away with thoughts like, “Well it’s here, so I need to eat it.” or “How do I tell Aunt Myrtle I don’t want any of her Bourbon Soaked Pecan Pie?” Or telling your sister Shirley that you’ll pass on the 12 pies she slaved over so, “No one should go hungry.”   Hunger is not the issue; recovering afterwards, is. 10 Steps to Survive Holiday Desserts:   STEP 1 - DON’T GET TRAPPED BY THE ENEMY.  You know the enemy, it’s sweet fast-acting carbs and they’re all over the place. Sometimes they’re hiding and most of the time they are in plain sight, just tempting you to indulge. NO! Defend yourself, don’t give up!  You’re SO close to the end of the meal. Keep your combat boots on, you’ll need ‘em!!   STEP 2 - ESCAPE IF POSSIBLE. While others are debating which sugar raising, mega-fattening, artery clogging decadence to indulge in - GET OUT OF THERE!   Don’t succumb to torture. Now is the time for the walk outside with cranky Uncle Henry who just wants to escape talkative Ned, the neighbor. Great! You have a partner and can both excuse yourselves to do something healthy and feel the air outside as you go for a walk.   STEP 3: KEEP YOURSELF BUSY. Wash the dishes. Every holiday gathering collects an insurmountable pile of dishes and no one wants to clean up. You will get a billion brownie points (sorry I couldn’t resist the pun) and it keeps you away from serving the umpteen different fattening and blood sugar raising pies, cakes and candies that have been collected to express love. There has to be a better way.   STEP 4: KNOW THE FACTS AND HAVE A PLAN. You’d never go into combat without facts about the enemy and a plan. OK, here are the facts, read ‘em and weep. PIE NUTRITIONAL FACTS (It’s ridiculous to have those words in the same sentence!)   Serving Size: 1 slice* PIES CARBS CALORIES FAT SUGAR FIBER Pumpkin Pie 63g 530 26g 42g 1g Apple 66g 630 39g 34g 2g Chocolate Cream 73g 630 33g 45g 1g French Apple 78g 570 28g 54g 2g Pecan 101g 920 55g 59g 6g   *All slices are from Marie Callender’s and fully loaded with whipped cream and toppings.   And this is for only ONE slice. OK, they’re fully loaded with extras like whipped cream and ice-cream, but that’s what we do during the holidays. We’re not even talking about all the extra pie we’ve eaten by making sure all the slices were even or all the extra scraps we’ve nicked while clearing the table. OK, maybe that was just me, but adding it up is frightening.   STEP 5: KEEP YOUR HANDS AND FACE BUSY - with a yummy drink that tastes like dessert and satisfies even the most finicky sweet tooth. Yes, they DO exist. Here’s a few…   Thick & Creamy Chocolate Euphoria      Keto fans know and LOVE this one! You can use coffee or tea, caffeinated or decaf and it is SCRUMPTIOUS!! l delight every time I have one. Obviously you fill the mugs, but I always dive in and down some before I even remember I wanted to take a picture. It never lasts long enough for me to take one completely full!   Ingredients: Coffee (I use Bulletproof Coffee) or Tea (I LOVE The Republic of Tea, it’s bucks but we’re competing with dessert!) MCT Oil (I use BulletProof Brain Octane Oil) Collagen Protein Powder* Sweet Leaf Sweet Drops Chocolate Stevia Coconut cream or heavy cream (optional) Grass-Fed Butter (optional)   Directions: TEA: Grab your favorite mug, insert your tea bag, protein powder, MCT oil, butter if desired, add hot water, cover and steep. I top it with a piece of tin foil to speed things up since I’m usually in a hurry. After a minute or two when my patience has run out, I scoop out the tea bag with a spoon, squeeze it to release all the yummy flavors, toss the bag and stir.   COFFEE: Brew your favorite cup of coffee and add protein powder, MCT oil and butter or coconut cream. Trader Joe’s sells coconut cream in cans for easy storage.   Remember, ketosis recipes are full-fat to keep you satiated without eating many carbs. You CAN’T enjoy these recipes everyday AND eat a lot of carbs. If you do, you’ll unfortunately blow up like a very happy, but heavy balloon. Believe me, I’ve tried.   STEP 6: WATCH OUT FOR SPIES! There are imposters everywhere! You need to be armed with the facts and keep your eyes peeled for the truth. Don’t be fooled by the whites of their eyes, or the white of their yogurt that is. BE AWARE and very discerning. You could have been innocently wanting to eat healthy but you just ate dessert.   YOGURT NUTRITION FACTS (Not all yogurts are created equal)   Serving Size: I cup (8oz)* YOGURT - PLAIN CARBS CALORIES SUGAR FAT Kite Hill Almond Milk Unsweetened 1.5g 210 0g 19.5g So Delicous Coconut Milk Unsweetened 7g 110

This is a conversation with Alison Glenn Delaney, the CMO of Huddle House. Alison has been leading marketing organizations for more than 25 years, with head of marketing roles for Ruby Tuesday, Taco Cabana, Rubio’s, Marie Callender’s, and Fridays. Enjoy!

Joaquín Duarte bebe cappuccino. Ese tipo que gusta de las gomichelas, de la pizza con piña y del mal gusto en general, bebe café cappuccino. ¿Lo peor de todo? Levanta el meñique mientras da sorbitos a su taza transparente, como tía que visita Marie Callender’s. Seguramente también juega Bridge y le gusta tejer chambritas. Bueno, …

I've known Joe and John Lombardo since the mid-1990s, when I met them while working at a restaurant called Marie Callender's in Ventura, California. As an alienated, nerdy teenager, I looked up to the Lombardo brothers as models of a different kind of man than the jocks and surfers I was surrounded by in high school. In hindsight, they were my first encounter with hipsterism, and they taught me a lot about being cool. In this conversation, they tell me about their own upbringing, how they came to punk music as a saving grace, encounters with Kurt Cobain, Courtney Love, and Richard Simmons, and why they think the alternative rock scene of the 1990s was the last great moment in American counterculture.    

Friend of the show, reality starlet Dr. Michele Noonan stops by for the 3rd time... and this time with Tony Sam, the Editor in Chief and head writer for Jamie Kennedy's hot new website, HAHAJK.com. We interview Michele and Tony about the website, the stories they write and the celebrities that they cover. Ashton Kutcher to replace Charlie Sheen, Osama Bin Laden's secret porn stash and a woman who was granted legal permission to masturbate at work are just 3 of the thousands of topics that they've covered on the site recently. Later, we learn why Michele doesn't date women and Tony talks about Andy Dick's performance at the 2011 Bridgetown Comedy Festival in Portland. So...we get Andy Dick on the phone to explain not only why he showed his junk to a sold out crowd in Portland, but to also talk about his latest arrest in Temecula at a Marie Callender's restaurant. You won't want to miss it as he gives details about his arrest never heard before. Moving on, Guy tells the story about the time he was on The Jamie Kennedy Experiment, we play another game of "Guess The Asian", and we all discuss a new technology that helps you regrow your missing limbs. Finally, download all of our shows keywords "Decently Funny" on iTunes, listen to us on the go with our mobile app at Stitcher.com/DecentlyFunny and at home on DecentlyFunny.com. Follow everyone on Twitter,@toekneesam, @neurogoddess, @theNuzzy,@theguydf, @littleboatjack, @HAHAJK & @DecentlyFunny

Go to Marie Callender's for my birthday with Grandma, Grandpa, Jenny, Claire, Patti, Liza, and Lucy; Liza is pretty loud; Grandma chides me for having so many people out at once.