Podcasts about market table

5-23-2021(Host Scene)Zazz - Welcome to Table of Content. A show by streamers for streamers and the wonderful people who support them. I am Zazzaboo your host and the Editor in Chief of TableOC.com. We have two great streamers here tonight ready to drop their opinions on us about the latest but first~Welcome StumpHate: hate not being able to hang with you guys as much during the podcasts.  -ivyThis first segment is brought to you by Kaylas Cupcake Design.3D personalized Wall art! Perfect for any room in your home! Want your child's name with their favorite movie characters? What about your Stream name with your favorite games for your office? Or, a sign with your favorite Marvel or DC characters with a hook underneath for your cosplay outfit to let everyone know the amazing cosplayer you are! KaysCupcakeDesign has got you covered! Check out her etsy!Guests -Streaming NewsAmouranth set to lose almost $500ka year from Twitch ads being removedIn our first story from Dexerto.comOn May 18, Kaitlyn ‘Amouranth' Siragusa announced that Twitch had suspended ads on her channel without warning, with no exact reason provided.It is presumed, but cannot be confirmed, that the decision was taken as a result of Amouranth's stream content, which in 2021, had been spent in an inflatable pool for the majority of the time.This so-called ‘hot tub meta' attracted significant scrutiny, and the platform said it was “monitoring” it closely. It is believed that this type of content is why Amouranth's channel can no longer be monetized with ads – and it will cost her a significant loss of income.According to the streamer herself, an average month of ad revenue on Twitch for her was around $35,000 – $40,000.Meaning, that over an entire year of streaming, this could amount to as much as $480,000 from ads alone – an income she will no longer be able to generate on Twitch.Red- I am sure she will find a way to make up for the lost revenue dont you think?Twitch is lowering subscription prices — but says streamers will earn more moneyTwitch is announcing a big change to subscription prices — but not for users in the US.From the vergeMost countries outside of the US will be getting lower prices that will be localized to their specific country, starting with Turkey and Mexico on May 20th. Those lower prices will mean less money for streamers, but Twitch believes they'll translate to more subscribers and higher earnings in the long run.The upcoming change is intended to make subscriptions more affordable for Twitch's global audience. And early tests from Twitch seem promising: the company tested localized pricing in Brazil and saw that streamer revenue and total subscriber count “more than doubled,”But Twitch is also preparing for a potential scenario where streamers could see their revenue fall as a result of the price changes, because streamers will need more subscribers — potentially a lot more — just to match their current earnings. If a streamer's revenue falls below their usual baseline (which Twitch calculates for every streamer) after the localized prices roll out, Twitch will pay that streamer a “revenue adjustment incentive” to help make up the difference.Ghost - Ghost I am wondering how this will affect gift subs. Like say I gift a sub to another country streamer will they get the revenue split of my payment or what a sub is in their country. What do you think??Twitch introduces experimental 'chant' feature for chattersTwitch is giving some communities access to a new experimental chat feature called “chant,” the popular streaming platform announcedThe feature gives content creators and moderators who use the /chant command to “suggest messages in chat.”The command will then give viewers a private message encouraging them to join others in spamming the specific message.This feature will only available for a limited time, according to Twitch's post on its customer support account on Twitter. But the exact length of time for the experiment was not disclosed.Stump - I need a bold prediction. Will this stick or end up in the garbage heap of ideas?Tech/Gaming News -  Brought to you by The Guy from the sneak commercial OFFICIALLY ROGUETech giants join call for funding U.S. chip productionSome of the world's biggest chip buyers, including Apple Inc (AAPL.O), Microsoft Corp (MSFT.O) and Alphabet Inc's (GOOGL.O) Google, are joining top chip-makers such as Intel Corp (INTC.O) to create a new lobbying group to press for government chip manufacturing subsidies."Robust funding of the CHIPS Act would help America build the additional capacity necessary to have more resilient supply chains to ensure critical technologies will be there when we need them," the group said in a letter to Democratic and Republican leaders in both houses of the U.S. Congress.Automotive industry groups have pressed the Biden administration to secure chip supply for car factories. But Reuters last week reported administration officials were reluctant to use a national security law to redirect computer chips to automakers because doing so could hurt other industries.Red- We have seen chip shortages affect gamers and other tech users like crypto miners since covid. What's your take on this group lobbying DC to get chips made in the US?AT&T's $43 Billion Deal Will Impact Harry Potter, Mortal Kombat, Batman Game Studiosfrom game spot.AT&T's $43 billion deal with Discovery sees the telecom giant unload its content divisions, including HBO Max's WarnerMedia to create a new standalone company, but what's going to happen with the video game division, Warner Bros. Interactive Entertainment?We still don't have all the answers, but a spokesperson told Axios writer Sara Fischer that "some of the gaming arm will stay with AT&T and some will go with the new company."AT&T's new deal with Discovery represents a big change for the company--the main takeaway is that it's leaving content production by selling WarnerMedia to Discovery to create the new spinoff company. The deal's announcement was said to be "rushed,"There were reports that AT&T was planning to sell or spin off WBIE, with Microsoft, Take-Two, EA, and Activision all said to be involved or interested--in some capacity--in exploring a buyout. But in September 2020, AT&T said it was no longer seeking to sell WBIE.WarnerMedia is behind gigantic franchises like Game of Thrones, Mortal Kombat, The Lord of the Rings, and many others. It's also the operator of the newly launched HBO Max.WBIE has a number of major games in development right now across its studios, including Harry Potter: Hogwarts Legacy from Avalanche and Suicide Squad: Kill the Justice League from Rocksteady.Ghost - With some pretty big titles on the way do you think they will end up spinning out to another company or sell WBIE outright?Netflix eyes video game expansion, according to new report.Netflix is reportedly searching for an executive to head up an expansion into video games, according to a report published Friday by The Information. The report suggests Netflix has approached multiple “veteran game industry executives” regarding the position, which would expand its efforts in video games.A Netflix spokesperson told Polygon the company is “excited to do more with interactive entertainment.”The streaming platform has experimented with interactive video experiences and video games in the past — in 2018, it published Black Mirror: Bandersnatch, a Choose Your Own Adventure-style movie, followed by a similarly interactive experience in 2020 for an Unbreakable Kimmy Schmidt episode. That's on top of its experience producing series based off video game properties, like Dota, Castlevania, and The Witcher and its spinoffs, etcthe so-called “streaming wars” have been ongoing for years as companies prepared to launch new services, and Netflix said in 2019 that its biggest competition is actually Fortnite, which is what more likely pulls players away from the streaming service.Fortnite is a video game, yes — but developer Epic Games is also building what is calls “the Metaverse,” a growing virtual world that's more than a video game. Indeed, Fortnite is now a place where people turn for movies; over the past year, Epic has held multiple movie nights, where players can watch films through a screen in Fortnite, as well as the debut of a Star Wars Episode IX: The Rise of Skywalker trailer.Stump - I am intrigued by the idea of the metaverse and you and I have talked about Veve and OMI which is using NFT's to create assets for the metaverse. How do you see this shaking out for netflix?FootNotes-  Other Notable NewsA Highlander remake is in the works at Lionsgate starring Henry Cavill and John Wick director, Chad Stahelski, set to direct the film. Cavill himself confirmed the news today on Instagram with a photo of a Deadline story about the news.TBS and TNT will start airing HBO Max exclusives this summer. Front Row as they are calling it, kicks off this June on TNT with the mature DC superhero show Titans. And on TBS, there's Anna Kendrick's Love Life, which premieres in August.According to rumors reported by The Information, Variety and the New York Times, Amazon is considering spending as much as $9 billion to buy MGM, which comes with a film library that includes franchises like James Bond, The Hobbit, Stargate and Robocop plus thousands of other movies. MGM also bought full ownership of the Epix channel in 2017.YouTube has announced a $100 million fund to pay people who post videos on its TikTok competitor, Shorts. The fund will launch in the coming months and the money will be distributed to creators over the next year or so.Entertainment News -AAA Announces Big Andrade vs. Kenny Omega Title MatchOnce again the BEST bout machine will have a chance to prove he is the greatest of all time.Former WWE Superstar Andrade will challenge AEW World Champion and Impact World Champion Kenny Omega for his AAA Mega Title at AAA's upcoming TripleMania XXIX event.Omega has held the AAA Mega Title since winning it from Rey Fenix in October 2019. His last title defense was a win over Laredo Kid at TripleMania XXVIII in December 2020.Andrade was released from WWE back in late March, and this will be his first major title match. He is set to team with ROH Champion Rush, Bestia del Ring and a mystery partner against PJ Black, Matt Taven and two mystery partners for the Federación Wrestling promotion on Saturday, June 19 in Mexico. He will then face former WWE Champion Alberto Del Rio on Saturday, July 31.AAA's TripleMania XXIX takes place on Saturday, August 14 in Mexico City, with a limited crowd in attendance. Full details and broadcast information will be announced soon, but the event will also feature AAA Reina de Reinas Champion Faby Apache vs. Impact Knockouts Champion Deonna Purrazzo in a Title vs. Title matchRed - How much is a trip to mexico? I gotta see this I don't know about youHBO Max's Green Lantern Series Has Found Its Second HeroIn brightest day and blackest night no Possible casting shall escape my sightFrom cinema blendHBO Max's Green Lantern series has been in development for a while, and it appears as though a character set to appear in the series has been confirmed. After it was revealed that Finn Wittrock would appear as the iconic Guy Gardener, a report has surfaced that another Hollywood name is in discussions to play another one of the Emerald Knights. Actor Jeremy Irvine as hero Alan Scott? It could happen.Jeremy Irvine, who might be remembered by some as one of the stars of the criminally underrated canceled Jason Bourne spinoff series Treadstone, is reportedly in talks to play Alan Scott in HBO Max's Green Lantern series, according to The Hollywood Reporter.While the news is not official, and it's not a sure thing Irvine will play Alan Scott, the news does seemingly confirm that audiences can expect yet another iconic Green Lantern in the series.Ghost - Most attempts at taking GL the big or small screen have been a drag. Do you think this will fare any different?HBO Max is getting new animated Batman and Superman showsLast but not least from the vergeHBO Max is getting a pair of new animated DC shows: Batman: The Caped Crusader and My Adventures with Superman, WarnerMedia announced today.The two shows appear pretty different in tone. The Caped Crusader, coming from a team that includes J.J. Abrams, Matt Reeves (the director of the upcoming The Batman), and Bruce Timm (one of the co-creators of the fan-favorite Batman: The Animated Series) promises a noir-ish “reimagining” of the character.“The series will be thrilling, cinematic and evocative of Batman's noir roots, while diving deeper into the psychology of these iconic characters,” Abrams, Reeves, and Timm commented in a joint announcement. The teaser poster showcasing the art style for the series seems to back up the darker tone, with a grim-looking Batman (with an old-school pointed ear cowl) staring down at Gotham City.On the flip side of the thematic coin is My Adventures with Superman, which will follow the 20-something lives of Clark Kent (Jack Quaid), Lois Lane (Alice Lee), and Jimmy Olsen as they collectively start their journalism careers, fall in love, and for Clark, start his burgeoning career as the Man of Steel.Stump- How much lens flare can JJ Abrams get into an animated Batman show?BOLD PREDICTIONS~Plug your stuff.~Zazzaboo plug the site, Pod etc~Don't forget to check out the patreon. YOGA STREAMThanks and we will see you next week!★ Support this podcast on Patreon ★

Big Love CookingBy Joey Campanaro Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table. My name is Joey Campanaro executive chef and owner of The Little Owl restaurant. And I'm a partner at Market Table and The Clam with Chef Mike Price. And I'm an author. My newest cookbook is called Big Love CookingSuzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy cookery by the book now on with the show. So coming from South Philly, did you think it was inevitable that you would get into cooking?Joey Campanaro : It was absolutely inevitable to get into cooking and being in South Philly. It's one of our jokes like you've worked in a restaurant at some point. If you're from South Philly, the restaurant business in Philly is just, it's a part of culture and a part of life. And it's like that everywhere, I think, but so much so in Philly that it's all interconnected as well. So some people that I work with now, you still work at the same restaurant that I worked at in Philly. And we didn't even know each otherSuzy Chase: In 2006, you opened your dream restaurant, Little Owl. And my son who started high school this week used to go to PS 3 and we walked by Little Owl every day to and from school. So tell us the story of the space. And can you describe the iconic building and your darling 10 table restaurant?Joey Campanaro : I'd love to. So I was working at a restaurant called Pace down in Tribeca and the owners of the restaurant decided to close. And so I was going to be out of a job and my wife at the time, Paula had a friend who lived around the corner from where we are on, on Bedford and Grove. And she was walking by and she saw that there was a for rent sign and I had just lost my job. And so I was kind of in a depression and she was adamant that I would call this number. And even if it was 11 o'clock at night, she was like call the number. I called the number. And so I did, and that was pretty much how I found this place. I had no idea that it was the Friend's Building (TV Show). I didn't know that a 10 table restaurant would be able to change my life and touch so many people's lives in such a positive way. It's a magic place. And I just really love to be here and how wonderful it is to celebrate it in this book. Couldn't think of another title that would be more perfect to describe how it feels at this restaurant. And now that the restaurant is upside down, it's the entire thing is it's inside out. And you, you, you get to a place where, you know, been here for 14 years and I've never seen it like this, and it's actually more special.Suzy Chase: Well, you know, I've been in the West Village since 1996, and I can't honestly remember any of the restaurants that were before Little Owl and Calvin Trillin wrote basically the same thing in the forward. The Little Owl is so iconic in the neighborhood.Joey Campanaro : It's also an homage to the neighborhood. It's called the Little Owl because of the little owl that's on the roof, across the street from the restaurant.Suzy Chase: So we need to talk about that house. 17 Grove is for sale right now and they just reduced it to over $8 million and the taxes are $54,000 a year. Isn't that crazy? And I never noticed that little owl until the other night. So tell me the story of how it caught your eye.Joey Campanaro : I always thought I would be an architect. It just never panned out that way. I get to draw the interior and I get to design my restaurants, but I don't do it like an architect would, but it's really fun to be able to express my vision on paper in the language that the person that's going to see it all the way through understands and actually appreciates. And I think that also inspires really great work. And I think it has to do with, you know, paying attention and keeping your eyes open to create something that is timeless and that makes it more special. You know, it's a 350 square foot dining room that feels like you're on a movie screen. It's really about celebrating the space and the location.Suzy Chase: I think since you're a neighborhood person, you really knew what we needed in terms of restaurant and cuisine. It's a really interesting demographic that I think you only understand if you live here.Joey Campanaro : It's also so great to visit because when you get to feel like you're a part of it and it creates this crave, right? Like for now, for instance, we're doing a happy hour at the little owl for the first time in the history of the restaurant. And it's a Spanish tapas theme. And so it's 2 for 1 wines and $1 tapas and getting to meet people that I would never meet before to see how, after 14 years, how this is a brand new restaurant, it's magic to, to be a part of that Suzy. And to see how it's a new beginning, it's a new birth. You know what the restaurant is to somebody at nine o'clock on a Friday night can be the exact same thing to somebody else at 3:00 PM on a Tuesday, the restaurant businesses is old school. It has been around, you know, it's one of the first businesses that ever existed. So that's an addiction to me. I just, it drives me and to be surrounded with people that feel the sameSuzy Chase: So Monday night, my husband and I went to your restaurant for our anniversary and had your famous meatball sliders, the other addiction. So in case people don't know you are the meatball King, can you describe your meatballs and what makes them so special? And they're in the cookbook.Joey Campanaro : Yes, they're in the cookbook. So the first time we made this dish was I was actually at Pace, which is now Mr. Chow down in Tribeca and put them on a bar menu and no one would order them. So the staff ended up eating them each night. And then that restaurant closed and the owner, Jimmy Bradley when he sent me out on my own, he basically said, whatever you do, put those, put those meatballs on your menu. And so I did. And the next thing I know, they were on the cover of Bon Appetit magazine. Oh yeah. And I was like, okay, well, you know, this is the intention is to create a place where people can feel comfortable eating with their hands, right? So it's a little slider and there's no bun that you can buy to replicate the dish. So we make the buns, it's a pizza dough recipe mixed with roasted garlic and pecorino, romano cheese. And I really love the salty sharpness of the cheese. So it's a blend of beef, pork, and veal. And I use panko breadcrumbs, chopped parsley, salt, pepper, eggs, and the secret ingredient. And this is a tip from my grandmother. Her name was Rosie Bova. And Rosie would say, you want to know why my meatballs are so moist Joe? And I would say, why mama? And she said, cause I put water in. And that's the secret ingredient is adding H2O to the mix when you're mixing the meat and the eggs and the cheese and the breadcrumbs and the parsley, and you season it with salt and pepper and that pecorino romano, and then add cold water to the mix. And the meat has to be cold. The water has to be cold. So we're moving this meat really fast. It's cold. It's, there's fat, there's water, there's stuff to hold onto. And then we form them into golf ball size meatballs, put them on a tray and stick them in the refrigerator and get them even more cold. Then we get a hot pan and we individually fry each meatball after they're fried, they come out. We strain that oil that we use to fry when you're left with a lot of brown bits. So then we fry the meatball. We strain it. We get those brown bits now starts a whole new process in the same dirty pan. We add olive oil, garlic, onion, fennel seeds, and chili flakes.Suzy Chase: Fennel seeds! Yeah.Joey Campanaro : I'm going to get into the fennel seeds in a minute. This is called like the us, it's a sofrito, right? So it's very aromatic and the onions are cooking and the garlic is cooking and the fennel seeds are toasting. At that point. That's when we add in the tomato, we use a San Marzano, whole peeled tomatoes. We rinse the can out with water and then pour that water in. And this comes to a boil and we really make this intense tomato sauce after about an hour of simmering. That's when we put it through a food mill to remove all the seeds and that crushes any of the onion. That's when we add in the fresh herbs, parsley and basil. And so it releases all of their aromas into the tomato sauce, which is about to be called gravy when we're through with the process. So after it goes through the food mill, that's when we add the meatballs back into it, and then it just continues to bubble and percolate until it's concentrated and rich and delicious. So the fennel seeds is because one time my grandmother, Rosie Bova was making her Sunday gravy and sausage store in Philadelphia, which was called Fiorellas. Fiorellas was closed and she wasn't going to have one of the main ingredients in her gravy. And so she thoughtfully replaced the Italian sausage with fennel seeds. And I was like, that's brilliant. She wanted to achieve the flavor that she would get for her typical Sunday gravy from the sausage, but she couldn't get the sausage. Right. So she rolled with the punches and added a little bit of fennel seeds to the gravy. And it was so unique and defining for me because I don't ever see people putting fennel seeds and tomato sauce or gravy that thoughtful move on her part was something that was very inspiring to me.Suzy Chase: So I've heard you say that you plan your menus around women. Is that right?Joey Campanaro : It's true. Yes. A hundred percent.Suzy Chase: How come?Joey Campanaro : I think women pay attention. So what they're eating, there are things that are more important to their experience than it is for men. I think men do appreciate texture and thought in final dishes, but I think women notice it. So I actually find gratitude when someone notices something unique, whether it be texture, flavor, temperature, timing, it's all very important.Suzy Chase: This cookbook made me so happy. Just seeing people in the restaurant gathering, eating, and laughing. It felt like it was like a lifetime ago. How are your restaurants in the neighborhood doingJoey Campanaro : Businesses is swift. It's very dependent on so many things. And the major thing that it's dependent on is something that none of us can actually control just the weather. So the spirit of this neighborhood in the city is evident.Suzy Chase: I counted and I think if I'm right, you have more tables outside than you had inside.Joey Campanaro : Yes.Suzy Chase: I feel like you guys are. I hate to say killing it right now during COVID, but you know, I went by The Clam mid pandemic and there was a line outside and I think you're doing the best you can.Joey Campanaro : Yes, absolutely. And you know, there's consistency. And in our effort, we're building this team right now with people that want to work and they're doing what they want to be doing, then there's a focus to it, which are just celebrate every day.Suzy Chase: Well, I have to tell you our waiter the other night his name was Jordan and he said, you're a big hearted guy.Joey Campanaro : Well, that's nice that he said that he's been such a wonderful addition to the team. And, and, you know, he came on board after the shutdown. It was like opening a business with somebody that I didn't know. He didn't know me and we connected on so many levels. Like when you work with somebody and you don't bump into each other, it's kind of like not stepping on toes on the dance floor adds synergy to the work it's electric, it makes the hours go by a lot quicker too. Cause it's funSuzy Chase: Now to my segment, this season called last night's dinner where I ask you what you ate last night for dinner.Joey Campanaro : I had a Bacon Cheeseburger at The Little Owl.Suzy Chase: Did you have fries?Joey Campanaro : I didn't get fries with my burger, when I order a burger they know how I order it. I don't get all this stuff. I just get the bread, the meat bacon and the cheese, and then I'll put hot sauce on it. Or sometimes some sliced jalapenos. Cause I like it spicy. So I got my burger and I was actually talking to a guest at the time and the server said your burger's ready. And then I asked the guest, if I could sit and eat my burger with him, Patrick with his two, two little dogs they're adorable. And so he was gracious enough to let me sit at his table and I ate my burger there. But at the same time, there was another table, two girls behind me and they had French fries. And so I was walking by their table and I looked at their French fries and they were kind of like looking at me in an inviting way. And I said, can I have some of your French fries? It was like, I had a burger at one table and I had French fries at another.Suzy Chase: That's big love right there!Joey Campanaro : That's right.Suzy Chase: So where can we find you on the web social media and in the West Village?Joey Campanaro : Yes. In the West Village at the corner of Bedford and Grove, sometimes I'll mosey down to Hudson and Leroy and hang out at the best seafood restaurant in Manhattan, The Clam or I'll run down to Market Table right on Bedford and Carmine. Bedford Street is my lifeline and then online, JoeCampanaro on Instagram, LittleOwlNYC, BigLoveCookingBook, you're going to want to cook things online right from the book, share the results on this page. And it's gonna be a lot of fun.Suzy Chase: So much for sharing your big love. And thanks for coming on Cookery by the Book podcast.Joey Campanaro : Thanks for having me Suzy, please say hi next time you're at The Little Owl.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

This is why Elmhurst is #1!  Elmhurst residents and business owners "Pay it Forward" during this COVID-19 pandemic and are interviewed in this episode.  Paul and Colleen Kelty's City Centre UPS Store starts a sign campaign in support of Healthcare Workers and First Responders.  Brian Costello plays his bagpipes each evening at sunset to lift the spirits of his neighbors and those traveling the Prairie Path near his home.  The Elmhurst Public Library uses the resources of its Makery to 3D-print critical healthcare worker face shield frames.  Market Table provides thousands of meals each week for staff at Elmhurst Memorial Hospital.

The restaurant business is in his DNA! Born and raised in New Jersey, spending summers on Long Island’s North Fork and visiting relatives in Greece, today’s guest, George Tenedios,  CEO + Co-Founder of Fresh&Co, was born into a family of  restauranteurs. From the young age of 8, George Tenedios was accompanying his father to work on weekends. As a teenager, he began working with his father at Café Metro, the family’s famous NYC fast casual restaurant founded in 1984 with five locations today. In 2007, after a trip to the west coast. George returned inspired by the California food scene and culture and recognized a need in NYC for healthy fast casual cuisine.  The idea to offer a new healthier spin and fresh perspective on the already successful fast casual business model was organic and the seed for Fresh&Co was planted. The restaurant officially opened in 2010 with one location and has grown to 19 locations in NYC over the past 8 years. They recently launched a Franchise Division and are partnering to develop locations in Westchester and Southern Florida, and they have a 36 acre farm on the North Fork of Long Island. Fresh&Co offers chef inspired recipes, locally sourced ingredients and seasonal menus that offer a terrific array of vegan, vegetarian and gluten-free items. You will also discover some of Fresh&Co’s delicious menu items from their Impossible Foods Plant Based Meatballs to Paninis, Grain Bowls, Market Table hot foods, and snacks. On todays’ episode Marni sync’s up with George about his roots in the family business, how he has innovated and grown the company, his modern perspective and healthy approach to fast casual by partnering closely with the local community and working with local farmers to source seasonal, fresh ingredients and of course the athletic routines and workouts that fuel George for success! If you like what you hear, please leave a review on Apple Podcasts. It’s easy. Scroll though the list of Marni on the Move podcasts on your app, click on Write a review. Share what you like about the podcast, your favorite episodes, what inspires you.  Also, tell your friends to listen, email them a link, post it on your social platforms, in Instagram stories and tag Marni on the Move, and spread the love! Follow Us On Social @MarniOnTheMove Instagram, Facebook, or LinkedIn @Freshandco on Instagram, Facebook  or Twitter Shop Shop our favorite products as well as offers and deals from fueling partners and podcast guests. Newsletter Sign up for The Download: Marni on the Move updates, excluive offers, invites to events, and exciting news!      

An update from your host, me Katie Dalebout. + all of the things that are bringing me joy right now. Notes from the Show:TV Shows:-Dawson’s Creek has been my cozy show + going to try watching The Affair -Erin Mallory Long (Dawson Creek Recaps)Movies:-RGB documentary-8th grade -Skate kitchen-To All the Boy’s I’ve loved before-Crazy Rich Asians-Movie passPodcasts:-Pop rocket -This episode of Jess Murnane’s podcast-Raw Milk podcast Beth Kirby’s podcast specifically this episode -Free Cookies-Jen Gotch is okay sometimes-Food PsychYouTube: haven’t been watching a lot but I still love my staples which are my friend Christine who’s been on the podcast + Dearly Bethany for all my style needsI also loved this fun Q & A about living alone and breakups from Estee LalondeBooks:-Sweetbitter on Audible-The Lotus and The LilyMusic: I saw Beach House with my friend Karolina this month which was a delight. She’s my favorite person to see live music with. And here’s a playlist I made called MAGIC.-Death Cab For Cutie's new albumSkincare: -Frank + Whit: serum, sea salt spray, and beauty masks Use code KATIE for 20% off !-Juice Beauty Green Apple Cleanser (If you sign up for their email list you get 15% off your first order) -Crystal mineral deodorant: Chamomile & Green Tea -Love Letter: My fragrance with Good Medicine Beauty LabHair update: Using the deva curl shampoo + conditioner and Deva Curl's "wave maker."Food: -The Fat Radish-Cafe Clover and Market Table in the West Village Detroit:-Republic -Lady of the House -In Ferndale Voyager-Lost River Tiki Bar-Four Sigmatic Chai Latte: Use code KATIE for 15% off your order.-Organifi Protein: Use discount code LETITOUT for 20% off your order.-Splendid Spoon -Sea Clear-My friend Karolina’s chocolate Freaky Health Chocolate: Find it at Cap Beauty etc. Sakara Life Kale chips Internet: -I wrote an article for the fullest about how conversation became my meditation recently-Wrote another Article for The Fullest print issue on addition. It is called: Is Your Hungover Self Your best self? Here’s a link to buy the issue. Maybe I’ll read it out loud in a future episode?-Marlee Grace-Marlee Grace Personal Practice Instagram-Her Zine-Nick’s Zine Bored -My instagram post on BoredomClothes:-Madewell Oversized Jean Jacket -This Red Dress I wore at Good Fest and at my AK event-Cloak & Dagger East Village-Duo NYC East VillageShoes: These comfortable New Balance Sneakers Misc:-Communication tip: Imago Dialog Technique-Our Survey if you haven’t filled out please do.All original music composed by Carolyn Pennypacker RiggsAlbum art by Zoie HarmanCool Things to Check-Out:-Come to my Wellness Workshop with Kelsey Patel in NYC and DC. Register here.-Come to my New Years Eve 2 night retreat at Kripalu Retreat Center. Get your tickets here.-Sign-up for my newsletter to get updates on where I'll be and what I'm loving!-Join the listener Facebook Group-Get my book Let It Out: A Journey Through Journaling. 

Tweet LIVE this Sunday, June 3rd at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is an ALL-STAR lineup. How do we know this??? Because as Nike said; BO KNOWS!!! That's right; we are thrilled to welcome Bo Jackson. Bo is the first athlete in history to be named an All-Star in both MLB with the Kansas City Royals and NFL with the The Oakland Raiders and named ESPN's Greatest Athlete of All Time. Bo will be joining us to talk about his amazing food line Bo Jackson's 34 Signature Foods. Over the years, Bo acquired a passion for preparing great tasting food in the kitchen and he wants everyone who enjoys cooking as much as he does to experience the quality of Bo Jackson Signature Foods. Small Bites was also honored to team up with Aversa PR & Events and Culinary Fight Club CEO Jiwon McCartney to present Philadelphia's first CFC Mushroom Council Blended Burger Challenge using his Bo's Burgers Patty Mix on May 3rd at Uptown Beer Garden MC'd by Christian Collins that benefited Fight2Feed with amazing talent like Chef Christine Hazel, Chef Enrico Botto, Chef Kwame Dennis and more judged by Doug Keiles, Lisa Keys and others. It was an intense and extremely close competition with Chef Brent Berry and Hiram Quintana coming out victorious with a chance to compete at the World Food Championships now. We can't wait to talk to Bo and all about his Bo Jackson's 34 Signature Foods Then to keep the ALL-STAR lineup continuing we are pleased to welcome Fogo de Chão. As Limp Bizkit and Snoop Dogg sang, Fogo de Chão is all about the red-lightgreen light. You ready to roll? The story of Fogo de Chão began in the mountainous countryside of Rio Grande do Sul in Southern Brazil. It is the lessons their founding brothers learned on their family farms that gave them the ambition to share their rich culinary heritage with the rest of the world. As a leading Brazilian steakhouse, or churrascaria, specializing in the centuries-old Southern Brazilian cooking technique of churrasco – the art of roasting high-quality cuts of meats over open flame, all of which are carved tableside by Brazilian-trained gaucho chefs. Fogo's distinctive and authentic Brazilian dining experience begins with the seasonal Market Table and Feijoada Bar, which includes seasonal salads, soup, fresh vegetables, imported charcuterie and more. The restaurant features a variety of simply seasoned meats that are fire-roasted by gaucho chefs, plus seafood, desserts, signature cocktails and an award-winning wine list. Well now internationally-renowned steakhouse Fogo de Chão is inviting guests to experience its newest seasonal offerings created just for summer. Standout items at the Market Table, which is available during Weekday Lunch for $15, include refreshing salads such as Watermelon Feta and Heirloom Tomato & Mozzarella, plus a nutrient-dense Chickpea salad. Summer also brings the return of the Watermelon Fresca mocktail. The $15 Weekday Lunch includes the seasonal Market Table & Feijoada Bar plus family-style service of Brazilian side dishes. Guests may choose to add a single selection of fire-roasted meat for under $25, or indulge in the Full Churrasco Experience. What a treat!! We're still batting a thousand with another ALL-STAR. This time we welcome Chef Todd Toven to talk about Blackstone Products who is THE expert in outdoor griddles. Time to add outdoor griddling for delicious cooking that goes beyond the “same old, same old.” Anything that can be cooked on a typical grill can be cooked on a griddle --- along with thousands of other foods. By combining the latest technology with innovation, Blackstone griddles take families from breakfast to lunch to dinner with desserts and snacks in between. Foods that could never be cooked on a traditional grill can now be cooked outdoors using Blackstone Products. Think about cooking outdoors eggs, pancakes, bacon, stir fry, cheesesteaks, even delicate fish. Griddling is easy to learn and, even more importantly, easy to clean. The transportable Blackstone griddles are perfect for tailgating, camping, parties with friends and even those with limited outdoor space. Chef Todd Toven is an expert in outdoor cooking as Chef Todd after graduating from college in 1994 worked as a line chef and cook for a few different restaurants. This is where his creativity in the kitchen started to be developed. He eventually combined his cooking skills with his love for the outdoors. He started self-filming his high country hunts in 2008 and posting them on YouTube. He later started filming videos on wild game cooking, camp cooking, camping, and other outdoor-related topics. His videos have now received MILLIONS of views from outdoor enthusiasts around the world! Check out Chef Todd's YouTube channel at https://www.youtube.com/user/praisehisawesomename/ Finally we have the ALL-STAR sugar buster. We can't wait to would founder and CEO Björn Öste of Good Idea Drinks. Good Idea Inc. is the US subsidiary of Swedish food & biotech company Aventure AB. Good Idea – the Swedish Sugar Buster is available in the company webshop (www.goodideadrinks.com), on Amazon and at various retailers across the US. Currently the company is working with KeHE and major nationwide distributors. In addition, to traditional retailers and grocery chains Good Idea is working closely with corporate wellness centers, nutritionists and other leading health care professionals to make the Swedish Sugar Buster available in retail and food service. Good Idea –the Swedish Sugar Buster is designed and scientifically proven to help a healthy person handle the sugar spike following a carb-rich meal. Now paving the way in the supplement category and earning recognition in Prevention Magazine. Many ordinary meals such as burgers, pizzas, fries, white bread and even sushi contain fast carbs that make the blood sugar spike and then drop again like a stone. Most people recognize this as the slump that can occur after a meal. In the long run, these recurring spikes and lows put a strain on the metabolism. Good Idea contains an all-natural blend of five amino acids and chromium in flavored sparkling water, clinically proven to help the body handle the sugar spike following a meal. With Good Idea they are targeting to disrupt the soda industry with their Swedish Sugar Buster. They aim at providing great tasting and sustainable alternatives to sugary beverages that are not only sugar free, but that also busts your blood sugar spikes for a balanced blood sugar level following a meal. Sounds great to us! Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC and QVC2 selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and Try This Dish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. The post Small Bites – Episode 85 appeared first on Wildfire Radio.

This week on In the Drink, host Joe Campanale is joined in the studio by wine connoisseur David Giuliano. Collaborating with Chefs Joey Campanaro and Mikey Price, Giuliano brings his wine discoveries back to the West Village and pairs them with the distinctive seasonal dishes at Market Table, The Clam, and The Little Owl. Formally recognized as a Certified Sommelier by the Court of Master Sommeliers, Giuliano curates beverage menus inspired by the nuances of his travels and appealing to a variety of palates, from casual wine drinkers to more seasoned oenophiles.

Joey Campanaro, from an Italian-American family in Philadelphia, describes his travels to ownership, critical acclaim and two-star reviews with the success of his restaurant, Little Owl, partnership in the Market Table, tv appearances and more.

Today on All In The Industry, host Shari Bayer is joined by Joey Campanaro, Chef & Owner of The Little Owl, Little Owl The Venue, Market Table & The Clam, and Mikey Price, Executive Chef & Owner of Market Table & The Clam. The dynamic duo tells us about their careers, including how they met and came to collaborate on their joint restaurant efforts.

Gabriel Stulman is the proprietor of Happy Cooking Hospitality. A Wisconsin native, Stulman moved to New York in 2003 and began working front of the house positions in downtown Manhattan restaurants. After opening the Little Owl and Market Table in the West Village, Stulman struck out on his own with Joseph Leonard in that same neighborhood. Over the next few years, he also opened Jeffrey’s Grocery, Perla, Fedora, Bar Sardine, and Montmartre. Learn more about your ad choices. Visit megaphone.fm/adchoices

"The Table" is where for over 30 years various comics, writers, actors, and others gather every morning in Hollywood's Farmers Market to joke around, argue, commiserate. Some notables that have hung out have been Quentin Tarentino, Paul Mazursky, Sharon Stone, so many others. Ronnie Schell is a regular at the table. He starred in the 60's hit Gomer Pyle, USMC as Duke Slater. He was also in so many Disney movies including Gus, The Strongest Man In The World, The Shaggy DA, and the TV shows, Mork & Mindy, Adam 12, Emergency, and on and on. Hanging out helping interview him is comic/ actors Allan Havey from Mad Men, director-writer Greg Pritikin (Dummy) and writer Ron Clark (The Smothers Brothers Comedy Hour, The Danny Kaye Show, Norman is That You?, High Anxiety) Ben Solenberger helped with the audio. Hope you like it! I almost didn't put a link for a plug, but maybe someone will buy my kindle single! http://www.amazon.com/My-Seinfeld-Year-Kindle-Single-ebook/dp/B006Z499M0

This week on Food Talk, Mike speaks with Katherine Paul, spokesperson for the Organic Consumer’s Association, about the new food label laws and GMO’s. Later, we’re joined in the studio by Chef Joey Campanaro and Chef Mike Price, owners of The Little Owl, Market Table, and The Clam. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music. “What’s great about our business is that we get to learn from other people in our business.” [18:30] –Chef Joey Campanaro on Food Talk with Mike Colameco “I feel like clams have never really had their day.” [49:40] –Chef Mike Price on Food Talk