Podcasts about meats

Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

Ruth Ozeki is a novelist, filmmaker, and Zen Buddhist priest. Her new short story collection is called The Typing Lady and Other Fictions. Her novels — My Year of Meats , All Over Creation, A Tale for the Time Being, and The Book of Form and Emptiness — have been translated and published in over thirty countries. Her third novel, A Tale for the Time Being, won the LA Times Book Prize, and was shortlisted for the Booker Prize and the National Book Critics Circle Award. The Book of Form and Emptiness was the winner of the 2022 Women's Prize for Fiction as well as the 22nd Annual Massachusetts Book Award, the BC Yukon Book Prize, and the Julia Ward Howe Prize for Fiction. She is Professor Emerita of English Language & Literature at Smith College, where she was the Grace Jarcho Ross 1933 Professor of Humanities. Support First Draft and listen ad-free and pitch-free with monthly extras at www.patreon.com/firstdraftwriters. Learn more about your ad choices. Visit megaphone.fm/adchoices

Explore how IGF-1, saturated fat, and keto diets can fuel cancer growth, while plant-based diets offer protection. #CancerRisk #KetoMyths #IGF1 #PlantProtection

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSee omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSteve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Gemini and Al are together again this week, coming to you from Diamond Spur Provisions and Meats, where they speak to partner Marc Marrone on his journey from corporate chef to Tao Group to a life spent training horses, raising horses, and selling affordable and clean meat to Las Vegas. We also have Mimmo Ferraro talking about the Summer In Italy menu at Ferraro's, and Andrew Morgan offering a Happy Hour report on Area 15. Plus, restaurant reports, special events and news.  

Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

About the Guest Dwight Mogler is the managing partner of Iowa Craft Meats and a partner in Mogler Farms/Dayspring Farm in Lyon County, Iowa. A graduate of Iowa State University with a degree in agricultural business, Dwight returned to the family operation after working in the feed and grain industry and helped grow the farm’s farrow-to-finish operation to 200,000 head of annual marketing’s. Today, the family enterprise includes pork production, beef feedlot operations, crop farming, a country grain elevator and Iowa Craft Meats, a business focused on creating value-added pork products and connecting consumers more closely to the people who raise their food. Dwight is passionate about the future of pork demand, product innovation, and helping producers build stronger connections with consumers. Dwight previously served on the National Pork Producers Council board and is currently a producer board member of the National Pork Board.  He has been recognized by the Iowa Pork Producers Association for his contributions to the pork industry. He and his wife, Donna, live in Lester, Iowa, and enjoy spending time with family when not working. What can you expect to learn from this episode of Popular Pig? How a multi-generation farm family laid the foundation for Iowa Craft Meats. Why Dwight believes producers can build brands and connect directly with consumers. How Iowa Craft Meats is creating value beyond traditional pork production. What different pork cuts offer and how cultures around the world use pork. Why Dwight sees convenience and fully cooked products as an important opportunity for pork.

The Typing Lady by Ruth Ozeki is a captivating collection about life, art and storytelling. Ruth joined us live at B&N Upper West Side to talk about leaving Easter eggs for longtime readers, humor, writing short stories, aging and more with host Miwa Messer.  This episode of Poured Over was hosted by Miwa Messer and mixed by Harry Liang.                     New episodes land Tuesdays and Thursdays (with occasional Saturdays) here and on your favorite podcast app. Featured Books (Episode): The Typing Lady: And Other Fictions by Ruth Ozeki My Year of Meats by Ruth Ozeki A Tale for the Time Being by Ruth Ozeki The Book of Form and Emptiness by Ruth Ozeki Unpacking My Library by Walter Benjamin Charlotte's Web by E. B. White The News from Dublin: Stories by Colm Tóibín Brawler: Stories by Lauren Groff

Death Run (1987) / Mutant City (1987) is the kind of movie that makes you wonder if everyone involved had a completely different copy of the script. It's a post-apocalyptic adventure assembled from spare parts, pocket change, and what appears to be an unlimited supply of confidence. Somehow, despite operating on a budget that probably wouldn't cover catering on most productions, the film often looks surprisingly respectable. The costumes are passable, the locations work, and the camera operators generally manage to point the lens in the right direction. That's already several steps ahead of many direct-to-video wasteland adventures from the era. Unfortunately, once the plot starts moving, all bets are off. The story lurches from event to event with a remarkable disregard for cause and effect. Characters make decisions that seem specifically designed to sabotage their own survival. Entire scenes feel as though critical pages of exposition were lost on the drive to set. The result is a movie where you stop asking "Why are they doing that?" and instead begin admiring the sheer audacity required to keep marching forward without answers. Every new development feels less like storytelling and more like a random encounter table being rolled in real time. What truly elevates Death Run into so-bad-it's-good territory, however, is its action. The stunt choreography is breathtakingly awful. Fights frequently resemble people attempting to remember moves they learned fifteen minutes earlier. Punches miss by feet, combatants patiently wait their turn to fall down, and chases unfold with all the urgency of a Sunday stroll. There are moments where you can practically see performers negotiating who is supposed to lose the fight while the cameras are rolling. It's not merely bad action—it's action that seems to reject the basic concept of physical momentum. Yet that's exactly why the movie works as cult entertainment. There's an undeniable earnestness behind every scene. Nobody involved appears to be phoning it in. The filmmakers clearly wanted to create an exciting post-apocalyptic epic and, against all odds, they assembled something watchable from almost nothing. The competence of the production values constantly clashes with the baffling storytelling and hilariously inept action, creating a perfect storm of unintentional comedy. Death Run may not be a good movie by any conventional measure, but for fans of cinematic train wrecks, it's a fascinating and frequently hilarious journey through a wasteland where logic was the first casualty.

Wednesday with Watson Brown presented by Simpson's Meats simpsonsmeats.com#Vols

Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

Jon and Austin dive into a wide range of meat talk, starting with a Braunschweiger tasting using Walton's Braunschweiger Unit and breaking down its flavor and texture. They explore some exotic meat options from an Asian market for potential future use, then ask the big question: what's the most you've ever eaten in one sitting? The conversation continues with butcher shop tradition origin stories, a heated pulled pork vs. brisket debate, and wraps up with a discussion about how many beers in a week is too many.

It's gameday so that means we talk being poor and street meats Follow the Sports Animal on Facebook, Instagram and X PLUS The Morning Animals on XListen to past episodes HERESee omnystudio.com/listener for privacy information.

Kendall Rogers @KendallRogers @D1BaseballMike Monaco @MikeMonaco_Wednesday with Watson Brown presented by Simpson's Meats simpsonsmeats.com#Vols

0:00 - Yesterday on the Morning Sprint, Raj said Bednar will probably lose his job UNLESS the Avs push this series to 7 games. If they lose in 4, 5, or 6, he's gone. His message in the locker room has gotten stale. Is there any truth to that? Just how hot is Bednar's seat?13:54 - Why did the tides turn against the Avs in Game 3? They had a 3-goal lead, they had momentum, heck, they even had PUCK LUCK and yet they folded after the slightest bit of so-called "adversity." Why couldn't they hang on to the lead?30:18 - Hopefully not for the last time this season...let's get Moser's keys to an Avalanche victory tonight in Game 4 vs Vegas. That spiraled into a discussion about weird meats we've eaten before. Evidently, hippo meat is pretty good. Go Avs!

Fritz recounts getting booed by a massive crowd during a guest appearance on stage at a WFAN event in Belmar. Joe DeCamara receives "The Belt" for his morbid question to Ray Didinger, and Tommy Down the Shore returns to share his new poem, "Coordinate the Meats." 01:54 - Fritz Gets Booed In Belmar 04:09 - Joe DeCamara Wins The Belt 07:06 - Jalen Hurts Performance Debate 12:10 - Tommy Down The Shore's Return 17:53 - Tommy's Poems And Songs

Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

Kendall Rogers @KendallRogers @D1Baseball in Hour 1Wednesday with Watson Brown presented by Simpson's Meats simpsonsmeats.comTune in after Vols Arkansas in SEC Tournament for Garza Law Tennessee Baseball Extra Innnings immediately following the game#Vols

Brad and Vince finally deliver their review of the long-awaited Peter Luger's dinner, and we're already plotting where our Hot QB money will take us next year. Michael drops in to help us sort through the NBA playoff wreckage and figure out what the hell Denver, Boston, and Minnesota need to do next. We also place our bets on where LeBron is taking his talents next season, and start getting ready for the 2026 World Cup Final coming right to our backyard at MetLife Stadium.

Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

Wednesday with Watson Brown in Hour 1 presented by Simpson's Meats simpsonsmeats.com#Vols

What does it mean to be a Lutheran?  The Lutheran Reformation was founded on the “Three Solas” (Latin for “alone”) “Grace Alone, Faith Alone, Scripture Alone”.   In 1517, Martin Luther's 95 Theses were headed in that direction.  His 1529 Small Catechism condenses those biblical truths into a text book for instruction.  In 1521, he was called to Worms and told to “sit down and shut up” by withdrawing all his writings and declaring them to be false.  Luther stood up instead and kept proclaiming the truth.  By 1530, it was time to set the record straight - against false accusations hurled against them and confusion that was spread as to what Lutherans believed.  So the process began to draft the Augsburg Confession. It was a clear and concise summary of the teachings of Scripture, a bold declaration of what the Scriptures say and what they do not.  It was a statement of biblical truth and a refutation of unbiblical error.  It was a demonstration that the Lutheran faith is the Christian faith and the orthodox teachings that the church has held too since the time of Christ.   So on June 25, 1530, the Augsburg Confession was boldly, confidently and loudly read.  Charles V and anyone else within earshot heard a systematic presentation of the Bible's truth.  They heard an incredible answer to the question "What does it mean to be a Lutheran?”  All who read its 28 articles today hear that answer as well.     What a blessing to generations of Lutheran Christians those men and their courage, conviction, and confession have been! June 25, 1530 was truly a turning point in the life of the Lutheran Church.  Blessings have been coming our way as a result ever since.  And now as you join in our discussion, those blessings are sure to come your way as well! The Augsburg Confession is included in the Book of Concord.  You can find a free version online here.  Grab your printed copy off the shelf or get your own copy here. If you have any questions about this series or our Most Certainly True Podcast, please reach out to Pastor Hackmann at bhackmann@gracedowntown.org.  If you'd like to learn more about Grace Lutheran Church, check out our website www.gracedowntown.org.  

James “Bubba” Roberson grew up on the farm in Wayne County and after retiring from a structural engineering career, he's now back on the farm in Fayette County where he and his family are earning a name for themselves called the Fancy Cow.

Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

Watson Brown in Hour 2 presented by Simpson's Meats simpsonsmeats.com#Vols

Humans eat more than 550 metric tons of meat and seafood a year — a number that's steadily climbing, and expected to do so until at least 2050. At the same time, scientists are working to develop plant-based and cultivated meats that deliver the same experience with more nutrition and at a lower cost. We talk to Good Food Institute founder and president Bruce Friedrich about his new book, “Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food— and Our Future.” Is alternative meat in your future, or even a reality for you today? Guests: Bruce Friedrich, founder and president, The Good Food Institute; author, Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food--and Our Future" Learn more about your ad choices. Visit megaphone.fm/adchoices

Topics: What Not To Do (re: Anxiety), Passwords, Forgiveness BONUS CONTENT: The NFL Draft, The System   Quotes: "Is this happening right now or are you borrowing trouble from tomorrow?" "I feel vulnerable and silly." "I don't know how we are going to trust each other if we're not in each other's spaces." "There are several things we take out of context that just happen to go along with what how we already do things. . . . Holy Ghost Mama Pre-Order! Want more of the Oddcast? Check out our website! Watch our YouTube videos here. Connect with us on Facebook!

Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

Lunchbox is an idiot because he didn't realize his Jury Duty is for today! We talked about him going into it and what to expect. Bobby talked about a story of a restaurant being busted with roadkill. We get into a discussion of meat and what the oddest one we've eaten in our lives. We get all the details on Morgan saying Yes to the Dress after trying on over 50 dresses. She also shared the weird thing at the end she wasn't expecting. The parents of the show revealed the last time they yelled at their kids.See omnystudio.com/listener for privacy information.

Kim Le, founder of Prime Roots, shares her journey from a chef's background to creating sustainable, fungi-based deli meats that appeal to both meat lovers and vegetarians. Discover how her innovative approach aims to transform the food system, reduce environmental impact, and promote healthier choices. Keywords plant-based, fungi protein, sustainable food, deli meats, environmental impact, food innovation, Prime Roots, alternative proteins, health, transparency Key  topics Fungi-based proteins as sustainable alternatives Impact of traditional meat production on environment Consumer acceptance of plant-based meats Transparency and ingredient quality in food products Future product expansion and innovation Sound bites "Fungi have a natural meat-like texture" "Making beef with fungi is more sustainable" "The best recent meal was beets at Bar in Copenhagen" Chapters 00:00 Introduction to Prime Roots and Kim Lee's Journey 05:01 The Vision Behind Prime Roots: Healthier Deli Options 12:39 Impact on Health and Sustainability 17:57 Future of Prime Roots and Product Expansion 19:56 Final Thoughts and Call to Action Resources Prime Roots Website - https://primeroots.com Life Cycle Analysis of Prime Roots - https://primeroots.com/lca Le Colonial Restaurant in New York - https://www.lecolonialnyc.com Guest links LinkedIn - https://linkedin.com/in/kimlee Twitter - https://twitter.com/kimlee

Super Powers, There I Said It, The Unwanted Influencer and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, Tim gets hit hard by taxes, Andy shares some great health advise, and Noah accidentally takes a ride with some naked bike riders. [CONTENT WARNING] TANcast features mature language and immature hosts but is NOT a representation of the stand up act of Tim Babb. Listener discretion is advised. Get official TANcast T-shirts, […] The post TANcast 753 – Minimize the Gut Meats first appeared on TANcast.

Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

Follow us on Instagram! Sign up to our newsletter here. Join our facebook group here or join our Discord here.You can physically send us stuff to PO BOX 7127, Reservoir East, Victoria, 3073.Want to help support the show?Sanspants+ | Shop | TeesWant to get in contact with us?Email | Instagram | Twitter | Website | Facebook Recorded and produced on Wurundjeri land, we respectfully acknowledge the Wurundjeri People of the Kulin Nation, pay our respect to their Elders past and present, and recognise that sovereignty was never ceded. Hosted on Acast. See acast.com/privacy for more information.

Watson Brown presented by Simpson's Meats simpsonsmeats.com#Vols

The Alan Cox Show

The Alan Cox ShowSee omnystudio.com/listener for privacy information.

Studies like SWAP-MEAT show reduced cholesterol and weight with plant-based meats, highlighting their cardiovascular benefits. #HeartHealth #SWAPMEAT #PlantBasedDiet #CholesterolLowering

In this episode, the fellas (finally) discuss Trick Daddy vs AKA, the insanity of the transfer portal in college basketball, why Tone is a bamma for not watching "The Boys" so we could talk about it, ITWAN at 1600 Pennsylvania Ave., and Ashanti possibly being a first-ballot Meats Hall of Famer. 

Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

Description: Why do we keep the clean and unclean meats law? Join Chad Messerly and Jason Hyde as they discuss this important topic. For more information, check out "Clean and Unclean Animals: Does God Care What Meats We Eat?" and the related articles linked at the bottom of the page. 

Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

Watson Brown is presented by Simpson's Meats simpsonsmeats.com  

This week, Nateland favorite Greg Warren makes his Public Figures debut to talk to the guys about barbecue, steak, and other meats. MUD/WTR: mudwtr.com/NATELANDStart your new morning ritual & get up to 43% off your @MUDWTR with code NATELAND at mudwtr.com/NATELAND! #mudwtrpod #adiRestore:irestore.com/NATELANDReverse hair loss with @iRestorelaser and get exclusive savings on the iRestore Elite, use code NATELAND at irestore.com/NATELAND! #irestorepod #adSuperpower: Superpower.comHead to Superpower.com and use code NATE at checkout for $20 off your membership. Unlock your new health intelligence. 100+ biomarkers. Every year. Detect early signs of 1,000+ conditions. #superpowerpod #adHelix: helixsleep.com/nateGo to helixsleep.com/nate for their Spring savings event and get 20% off Sitewide. 

In this episode, I dig deeper into sales and marketing with Jake Moore of Moore meats. We had Jake on the podcast recently (episode 160) and I wanted to spend a little more time discussing his efforts. To learn more about him, visit mooremeats.com. Also, join us for discussion of all things pastured pig on our new facebook group, The Pastured Pig. https://www.facebook.com/groups/thepasturedpig Please consider supporting us on Patreon: https://www.patreon.com/thepasturedpig If you would like to know more about us here at Red Tool House Farm or would like to suggest topics for future episodes, visit us at: https://thepasturedpig.com/podcast/

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSteve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSee omnystudio.com/listener for privacy information.