Podcasts about Menu

President Donald Trump is signaling a shift in the ongoing push to deport immigrants as the reality of taking migrant farmworkers out of the fields, disrupting businesses and the country's food supply starts to become apparent. About 40% of the 2.6 million farm workers in the U.S. are estimated to be undocumented. A portion of those are Indigenous people from Mexico and Central American countries. We'll hear about how the Trump administration may be adjusting its stance. A search for words in their language led a husband-and-wife team to 300-year-old texts where French Jesuit missionaries documented Seneca names for traditional foods, cooking, and even recipes. GUESTS Mily Treviño-Sauceda, executive director and co-founder of Alianza Nacional de Campesinas Coreen Thompson (Tonawanda Seneca), cultural educator

On a sunny Friday afternoon in Winchester, Virginia, the aroma of freshly prepared meals and the sound of laughter fill the air at The Chef's Corner. This “gourmet to go” business, run by the dynamic duo Bonnie and Chef Phil Anderson, has become a local favorite for those seeking delicious, home-cooked meals with a side of community spirit. In a recent conversation with Valley Today host Janet Michael, Bonnie and Phil shared the story of their culinary journey—a tale that began with a market stall and a batch of their now-famous “My Buddy's Nuts.” From humble beginnings selling at festivals and local events, the Andersons have built a business that thrives on creativity, adaptability, and genuine connection with their customers. The Chef's Corner offers a rotating menu of fresh, ready-to-heat entrees, soups, and salads, available for pickup or delivery every Friday. Bonnie, the mastermind behind the ever-changing menu, delights in crafting new dishes each week, while Phil brings decades of culinary expertise and a passion for scratch-made food. Their playful banter and willingness to embrace the unexpected—like catering a potato bar for a seance or inventing spicy “Numb Nuts” after a traffic incident—make every interaction memorable. The pandemic brought new challenges, but also new opportunities. The Andersons pivoted to a pre-order and curbside pickup model, ensuring their loyal customers could still enjoy gourmet meals safely. Their commitment to service extends beyond the kitchen, with Phil personally delivering meals to shut-ins and those unable to leave home. At The Chef's Corner, every customer is treated like a friend. Whether you're a regular or a first-time visitor, Bonnie and Phil's warmth, humor, and dedication to quality shine through in every bite. As Janet Michael discovered, it's not just about the food—it's about the stories, the laughter, and the sense of belonging that make The Chef's Corner a true community gem. To see their weekly menu, visit their website: https://www.thechefscorner.net/ and follow them on Facebook.

What happens when family, tradition, and passion come together to create a culinary legacy? Live from Time Out Market Dubai, this episode of the Chef JKP Podcast dives into the inspiring story of a family trio turning sourdough and hospitality into an award-winning experience. Host James Knight-Paccheco sits down with Eva, Lilian, and Emilie to explore their journey - from honouring family bonds and setting business boundaries to crafting memorable dishes that blend tradition with modern flair. Together, they share the challenges, successes, and heart behind their thriving restaurant. 00:00 Introduction and Initial Thoughts 01:13 Welcome to the Chef JKP Podcast 01:44 Meet the Trio Behind Three by Eva 04:48 The Essence of Three by Eva 07:49 The Sourdough Queen's Journey 10:34 Creating a Homey Ambiance 14:01 Balancing Tradition and Innovation 16:21 Curating the Menu for Time Out Market Dubai 18:46 Adapting the Menu for a Diverse Clientele 19:28 Challenges of Creating a Unique Dining Experience 21:09 Recognition and Awards in the Culinary World 23:06 The Importance of Simplicity and Humility in Cooking 25:31 Balancing Family and Business 26:53 The Most Challenging Aspects of the Business 33:20 Final Thoughts and Signature Dish Recommendation

  Where in the world am I? Peru planning   Hi there. I'm Dr. Mary Travelbest, returning from a recent trip to Asia. I'm in San Diego now, sharing my best travel ideas and working on another book for you to enjoy: 5 Steps to Solo Travel, Part C. I'm about to launch on a 90-day trip around the world. Listener Story Spotlight I want to tell you about a listener named Raquel from Peru. She has been a friend for 40 years and has encouraged me to travel to Lima since then. She created all the images and designs for my first published travel book in 1993. She's been a friend for swimming in the ocean, concerts, joint baby showers, the funeral for her eldest son, and many shared life experiences. She's an awesome traveler and has a lot of advice for me. Where am I headed? Peru   Lima Daytime: Stroll the clifftop Malecón in Miraflores for Pacific views, then relax on Playa Waikiki (the closest swimmable stretch). Evening – Barranco bohemian district (street art, safe pedestrian areas). Airport → MA iraflores taxi ≈ Ucosts S $20. The Etropolitano bus is cheaper but busy. Keep valuables close . Lima is generally safe but practices big‑city vigilance.  The next day, Cusco Early Sky Airline or LATAM flight (1 hr 15 min; from ~US $31 one‑way) to acclimate gradually. Light walking tour of Plaza de Armas, San Blas artisans, coca‑tea stops. Book a morning flight so you can nap on arrival.  Day 3 Ollantaytambo (Sacred Valley) Shared van tour Pisac market & terraces → Ollantaytambo ruins. Stay here to cut altitude (2 800 m vs Cusco 3 400 m) and be close to the train. Hostel examples: Mama Simona (~US $25 private). Day 4 Aguas Calientes PeruRail Expedition train 07:45 or 10:32 (~1 h 40 min). Check‑in, soak in town hot springs, early bed. Expedition seats run ~US $65–75 each way.  Peru Rail Day 5 – MACHU PICCHU DAY Cusco (late) or Aguas Calientes (optional 2nd night) Cusco Free day: San Pedro market breakfast, Qorikancha, café break, optional half‑day Moray & Maras salt ponds tour. Morning flight Cusco → Lima; same‑ticket connection onward to Brazil (buffer at least three hours in Lima). Don't-Miss Beach Breaks If you'd like another ocean fix before Brazil, dedicate half a day to a Punta Hermosa day trip (1 hr south‑bound bus/Colectivo, US $4‑5). Choose calm Playa Caballeros for swimming or Playa Norte for quieter coves; eateries serve fresh ceviche on‑the‑sand.  Machu Picchu in Detail – 1 June Step What to do Tips & costs. 1. Tickets (book now!) Buy on tuboleto. Culture.pe—choose Circuit 2B (Classic Lower Terrace) for the iconic postcard view with moderate stairs. It costs 172 PEN ≈ US $45. Sales for 2025 opened on 19 Dec 2024; the daily cap is 5,6000, so June slots sell out early.  Peru Rail El País 2. Train 06:10 Inca Rail or 07:45 PeruRail Expedition from Ollantaytambo to Aguas Calientes; arrive 08:30‑09:30. Sit on the left‑hand side for Urubamba River views.  Peru Rail 3. Bus up. Buy a Consettur round‑trip ticket (US $24) at the kiosk the night before; the first buses roll at 05:30, and it's a 25-minute ride.  Ticket Machu Picchu 4. Entry window Aim for the 09:00–10:00 slot (good light, less 6 am crowd, still before midday haze). Passport + ticket & small day‑pack only.   5. Guided visit (≈ 2 h) Hire certified guide at gate (~US $15 pp shared) to explore: Temple of the Sun, Sacred Plaza, Intihuatana, Three Windows.   6. Optional short hike Huchuy Picchu add‑on (easy 1 km, 30‑40 min, extra 48 PEN) – great summit photo without the steep drop of Huayna Picchu.  Ticket Machu Picchu 7. Lunch & return Picnic outside gate (no food inside), stamp passport, bus down, 16:20 train back to Cusco (arr. 20:30) or stay 1 more night at Aguas Calientes if you prefer a slower pace. Packing checklist: passport, printed tickets, layers (cool mornings/hot sun), rain shell, 1 L refillable bottle (no disposables), DEET, sunblock, walking poles with rubber tips, cash for snacks & toilets (2 soles). Altitude & health: Machu Picchu sits at 2 430 m—easier than Cusco, but you'll feel stairs. Hydrate, avoid alcohol the evening prior, and ask your doctor about acetazolamide if you've struggled with altitude before. Budget Snapshot (USD per person) Item Low Notes Lima hostel (2 nts) 2 × $20 – $40 Pariwana or Selina Miraflores (female‑only dorm vs private). LI‑CU round‑trip flights $70 – $120 Book early; Sky basic fare includes 8 kg carry‑on only. Cusco/Ollanta/Aguas stays (5 nts) 5 × $18 – $35 Mix of hostels & guest‑houses with private bath options. Trains (round‑trip) $130 – $150 Expedition or IncaRail Voyager class. Machu Picchu entry and bus: $45 ticket + $24 bus + $15 guide. Add $13 for Huchuy Picchu. Food & local transport $25/day × 7 ≈ $175 Menu del día lunches ~$4–6; airport shuttles, colectivos. Approx. Total $600–$750. It leaves room for souvenirs or a Paracas day trip. Safe & Comfortable Stays City Budget‑friendly, mature‑traveler‑approved Approx. price (private, en‑suite) Lima Ibis Budget Miraflores (hotel), Wasi Barranco (B&B) $40–60 Cusco Niños Hotel (supports local kids), Tierra Viva Cusco Saphi $38–55 Ollantaytambo El Albergue (historic hostel‑hotel blend) $65 (splurge), dorms $25 Aguas Calientes Supertramp Eco‑Hostel (quiet female dorm), Terrazas del Inca $22–50 Quick Tips for a Smooth Trip Book everything online in advance, including flights, trains, Machu Picchu tickets, and buses, to beat lines and lock in cheaper fares. Cash is still king in small villages—carry small sol notes; ATMs are plentiful in Lima & Cusco. Stay seaside savvy: Lima's Pacific is cold (wetsuits for surfers). Swim only on signed "safe" sections and watch rip currents. Lifeguards patrol Punta Hermosa in peak daylight hours.  Solo safety basics: use registered taxis (Taxi Beat or Cabify apps), avoid isolated beach areas at night, and keep photocopies of your passport in separate bags. Enjoy Peru's vibrant coast, Andean culture, and the wonder of Machu Picchu If you like today's Confidence Challenge, Chapter 3 of my book dives deeper https://www.5stepstosolotravel.com  My brother says, "Never run in an airport," and that's excellent advice. My sister says, when you get to a new place, tell yourself it's the "first" time you will visit, but not the last. If you are looking for more solo female resources, you can find several tips and ways to navigate the pitfalls with Rick Steves and Lonely Planet travel guides. The takeaway mantra is to see where the world takes you. You can travel solo and never be alone. Dr. Travelbest.

On Today's Menu on Marsha's Plate We talk about Malcolm Jamal Warner and Fears, Laverne's DEI MAGA LOVE, Raising sons to be good men and how WAKA Flocka is dumb Listen on all streaming Platforms https://pod.link/1293033444 We have merch as well if you wanna support Marsha's Plate https://teespring.com/stores/marshasplate Reading Recommendations https://bookshop.org/shop/DiamondStylz #marshasplate #girlslikeus #boyslikeus #transgender #podcast #podsincolor #podernfamily #transisbeautiful #houston #lgbt #transmen #transwomen #blackfeminism #trans101 #trans #blacktranswomen #blacktransmen #houstonpride #indiepodcast #blacktranslivesmatter #lgbtqia #lgbtq #genderidentity #pride #blackgirlmagic #blackboyjoy #podcast

The latest on severe weather across the country, including intense heat waves and flooding. Also, new details in the tragic drowning of ‘Cosby Show' star Malcolm-Jamal Warner. Plus, some popular restaurants are making big menu changes as they adjust to life in the age of weight-loss drugs.

Site insolite – La maison de l'outil et de la pensée ouvrière à Troyes (Aube) - Musée ouvert tous les jours de 9 h à 12 h et de 14 h à 18 h - Tarif : 8€ - www.mopo3.com Restauration : - Restaurant « Tout simplement » o A Troyes o Environ 20 à 30€ le plat : www.resto-toutsimplement.fr Site savoir-faire – Musée des arts de la marionnette à Lyon (Rhône) - Ouvert du mercredi au dimanche, de 10h30 à 18h - Tarif : 8€ - www.gadagne-lyon.fr/mam Restauration : - Food Traboule o A Lyon dans le 5ème o www.foodtraboule.com Site patrimoine – L'horloge astronomique de la cathédrale Saint Pierre de Beauvais (Oise) - Animation de l'horloge 5 fois par jour - Tarif : 5€ - www.cathedrale-beauvais.fr/info-pratiques/ - www.visitbeauvais.fr/fiche/horloge-astronomique-de-la-cathedrale-saint-pierre/ Restauration : - La Gargouille o A Beauvais, face à la cathédrale o Menu à partir de 35€ à midi en semaine o www.restaurant-beauvais.fr Balade culinaire – Fabrice Mignot – La truffade auvergnate Ingrédients : - 1 kg de pommes de terre (de préférence à chair ferme) - 400 g de tome fraîche de Cantal (si introuvable, la tomme de Savoie peut faire office de substitut, mais la texture sera différente) - 2 à 3 cuillères à soupe de graisse de canard ou d'huile (autrefois, on utilisait du lard) - Sel, poivre - Facultatif : un peu d'ail (certaines versions incluent de l'ail, d'autres non) Préparation : 1. Épluchez et coupez les pommes de terre en rondelles assez fines 2. Faites chauffer la graisse de canard (ou l'huile) dans une grande poêle, puis ajoutez les pommes de terre. 3. Faites-les cuire à feu moyen pendant environ 20 à 30 minutes, en les retournant régulièrement pour qu'elles dorent uniformément. Elles doivent être bien croustillantes à l'extérieur mais fondantes à l'intérieur. 4. Salez et poivrez les pommes de terre à mi-cuisson. 5. Lorsque les pommes de terre sont bien dorées, ajoutez la tome fraîche coupée en lamelles sur les pommes de terre encore chaudes. Laissez fondre doucement en remuant jusqu'à ce que le fromage devienne filant et enrobe bien les pommes de terre. 6. Servez immédiatement, idéalement accompagné de charcuteries (jambon de pays, saucisse sèche) et d'une salade verte pour apporter une touche de fraîcheur. Site plein air – Faire de la tyrolienne à Valloire (Savoie) - Accès au départ en prenant la télécabine de la Brive et le télésiège Brive 2 - www.valloire.net/equipement/tyrolienne-geante-a-sensation-la-catelle-valloire/ Restauration : - Restaurant « Chez Fred » o A Valloire o Environ 30€ à la carte o www.facebook.com/chezfredvalloire/?locale=fr_FR Site insolite – Le Conseil Européen pour la Recherche Nucléaire à Saint Genis Pouilly (Ain) - Visite tous les jours sauf le lundi - Atelier et visite à réserver en ligne - Gratuit - https://visit.cern/fr/families-individual-visitors Restauration : - Restaurant « Le patriarche » o A Ferney-Voltaire o Menu à 22€ le midi (entrée, plat, dessert) o www.lepatriarche.fr Balade culturelle – Exposition « Hors Format » au Musée d'art moderne et d'Art contemporain de Saint Etienne (Loire) - Au musée d'art moderne et d'art contemporain de Saint Etienne - Jusqu'au 21 septembre 2025 - Tarif : 6€ / adulte - www.mamc-billetterie.saint-etienne.fr Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Site insolite – La maison de l'outil et de la pensée ouvrière à Troyes (Aube) - Musée ouvert tous les jours de 9 h à 12 h et de 14 h à 18 h - Tarif : 8€ - www.mopo3.com Restauration : - Restaurant « Tout simplement » o A Troyes o Environ 20 à 30€ le plat : www.resto-toutsimplement.fr Site savoir-faire – Musée des arts de la marionnette à Lyon (Rhône) - Ouvert du mercredi au dimanche, de 10h30 à 18h - Tarif : 8€ - www.gadagne-lyon.fr/mam Restauration : - Food Traboule o A Lyon dans le 5ème o www.foodtraboule.com Site patrimoine – L'horloge astronomique de la cathédrale Saint Pierre de Beauvais (Oise) - Animation de l'horloge 5 fois par jour - Tarif : 5€ - www.cathedrale-beauvais.fr/info-pratiques/ - www.visitbeauvais.fr/fiche/horloge-astronomique-de-la-cathedrale-saint-pierre/ Restauration : - La Gargouille o A Beauvais, face à la cathédrale o Menu à partir de 35€ à midi en semaine o www.restaurant-beauvais.fr Balade culinaire – Fabrice Mignot – La truffade auvergnate Ingrédients : - 1 kg de pommes de terre (de préférence à chair ferme) - 400 g de tome fraîche de Cantal (si introuvable, la tomme de Savoie peut faire office de substitut, mais la texture sera différente) - 2 à 3 cuillères à soupe de graisse de canard ou d'huile (autrefois, on utilisait du lard) - Sel, poivre - Facultatif : un peu d'ail (certaines versions incluent de l'ail, d'autres non) Préparation : 1. Épluchez et coupez les pommes de terre en rondelles assez fines 2. Faites chauffer la graisse de canard (ou l'huile) dans une grande poêle, puis ajoutez les pommes de terre. 3. Faites-les cuire à feu moyen pendant environ 20 à 30 minutes, en les retournant régulièrement pour qu'elles dorent uniformément. Elles doivent être bien croustillantes à l'extérieur mais fondantes à l'intérieur. 4. Salez et poivrez les pommes de terre à mi-cuisson. 5. Lorsque les pommes de terre sont bien dorées, ajoutez la tome fraîche coupée en lamelles sur les pommes de terre encore chaudes. Laissez fondre doucement en remuant jusqu'à ce que le fromage devienne filant et enrobe bien les pommes de terre. 6. Servez immédiatement, idéalement accompagné de charcuteries (jambon de pays, saucisse sèche) et d'une salade verte pour apporter une touche de fraîcheur. Site plein air – Faire de la tyrolienne à Valloire (Savoie) - Accès au départ en prenant la télécabine de la Brive et le télésiège Brive 2 - www.valloire.net/equipement/tyrolienne-geante-a-sensation-la-catelle-valloire/ Restauration : - Restaurant « Chez Fred » o A Valloire o Environ 30€ à la carte o www.facebook.com/chezfredvalloire/?locale=fr_FR Site insolite – Le Conseil Européen pour la Recherche Nucléaire à Saint Genis Pouilly (Ain) - Visite tous les jours sauf le lundi - Atelier et visite à réserver en ligne - Gratuit - https://visit.cern/fr/families-individual-visitors Restauration : - Restaurant « Le patriarche » o A Ferney-Voltaire o Menu à 22€ le midi (entrée, plat, dessert) o www.lepatriarche.fr Balade culturelle – Exposition « Hors Format » au Musée d'art moderne et d'Art contemporain de Saint Etienne (Loire) - Au musée d'art moderne et d'art contemporain de Saint Etienne - Jusqu'au 21 septembre 2025 - Tarif : 6€ / adulte - www.mamc-billetterie.saint-etienne.fr Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

FOX 23 reports that the Oklahoma Department of Rehabilitation Services is starting a new program for helping visually impaired clients find jobs. Joining us to talk about the program will be the Department's Services for the Blind and Visually Impaired's Division Program Manager Cheryl Snow.   For more info related to this week's show, go to: https://speakingoutfortheblind.weebly.com/list-of-episodes-and-show-news/for-more-information-episode-367-vibe Ways to Connect to Speaking Out for the Blind Amazon Alexa enabled device (RECOMMENDED) “Alexa, Ask ACB Media to play Media 1”. (1 = stream number).   PC / browser access (RECOMMENDED): Visit acbmedia.org at http://www.acbmedia.org/1 (1 = stream number). The site has a built-in media player and there is no need to install or use a media player on your device. Hit the play button and the stream will begin playing immediately. Smart device Access (RECOMMENDED): Download “ACB Link” from your app store. Find “Radio” along the bottom of the screen, then “Menu” in the top left corner. Select “Live Streams” and then choose “ACB Media 1 - Mainstream.” Double tap the play button. Victor Reader Stream Access: Navigate to “Internet radio library” in the “online bookshelf”. Locate the Humanware playlist. From the playlist, select ACB Media 1 (1 = stream number) and hit play.   Alternate Dial-In access Dial 1 (518) 906-1820. Listen to the menu prompts and press 1. IMPORTANT NOTE The ACB Radio Tuner is no longer supported. If you used the tuner in the past, you may access all ACB Media streams from acbmedia.org (see above) If you are using alternate ways to access ACB Media streams than those above (such as Tune In or Winamp using acbradio.org URL's, we kindly ask that you use one of the methods above.   Facebook page is at Speaking Out for the Blind and X (formerly Twitter) page is at SpeakOutfortheBlind (you may also access this at SpeakOutBlind).

Mrs. Karen Heeson is a Teacher of the Visually Impaired at the Wisconsin Center for the Blind and Visually Impaired in Janesville, Wisconsin. But what does a Teacher of the Visually Impaired do? Mrs. Heeson joins us to answer that question.   For more info related to this week's show, go to: https://speakingoutfortheblind.weebly.com/list-of-episodes-and-show-news/for-more-information-episode-368-teacher-of-the-visually-impaired Ways to Connect to Speaking Out for the Blind Amazon Alexa enabled device (RECOMMENDED) “Alexa, Ask ACB Media to play Media 1”. (1 = stream number).   PC / browser access (RECOMMENDED): Visit acbmedia.org at http://www.acbmedia.org/1 (1 = stream number). The site has a built-in media player and there is no need to install or use a media player on your device. Hit the play button and the stream will begin playing immediately. Smart device Access (RECOMMENDED): Download “ACB Link” from your app store. Find “Radio” along the bottom of the screen, then “Menu” in the top left corner. Select “Live Streams” and then choose “ACB Media 1 - Mainstream.” Double tap the play button. Victor Reader Stream Access: Navigate to “Internet radio library” in the “online bookshelf”. Locate the Humanware playlist. From the playlist, select ACB Media 1 (1 = stream number) and hit play.   Alternate Dial-In access Dial 1 (518) 906-1820. Listen to the menu prompts and press 1. IMPORTANT NOTE The ACB Radio Tuner is no longer supported. If you used the tuner in the past, you may access all ACB Media streams from acbmedia.org (see above) If you are using alternate ways to access ACB Media streams than those above (such as Tune In or Winamp using acbradio.org URL's, we kindly ask that you use one of the methods above.   Facebook page is at Speaking Out for the Blind and X (formerly Twitter) page is at SpeakOutfortheBlind (you may also access this at SpeakOutBlind).

Site plein air – Les passerelles himalayennes du lac de Monteynard (Isère)  Accès libre  Pour tout savoir sur les activités à faire, se renseigner auprès de l'espace accueil Le Môle  www.lac-monteynard.com  www.trieves-vercors.fr/incontournables/les-passerelles-himalayennes/    Hébergement :  Les chambres d'hôtes du château de Pâquier  A Saint Martin de la Cluze  A partir de 100€ la nuit  www.chateaudepaquier.fr    Partie 1 – Dormir dans une auberge traditionnelle japonaise à Sainte Colombe la Commanderie (Eure)  A partir de 250€ / personne – tout compris  www.namo-ryokan.fr/sejourner    Restauration :   Chocolaterie Auzou  A Evreux  www.auzouchocolatier.fr/nos-boutiques/      Partie 2 – La ferme de Souleilles et son musée du foie gras à Frespech (Lot-et-Garonne)  www.souleilles-foiegras.com/musee.html    Hébergement / Restauration :   Chambres d'hôtes du Domaine de Bernou  A 15 km de la ferme de Souleilles  A partir de 88€ la nuit / 30€ pour la table d'hôtes  www.souleilles-foiegras.com    Partie 4 – Balade culinaire – Fabrice Mignot – Les quenelles de brochet    Ingrédients :   Pour les quenelles  200 g de chair de brochet (ou d'un autre poisson blanc)  20 cl de lait  180 g de beurre  4 œufs + 2 blancs d'œufs  240 g de farine  Sel, poivre blanc et muscade  Pour le beurre d'écrevisse :  200 g de beurre  200 g d'écrevisse  Pour la Sauce Nantua  50 g de beurre  2 cuillères à soupe de farine  400 ml de lait  100 g de beurre d'écrevisse  Un verre de cognac  Sel et poivre au goût    1. Préparation des Quenelles :  Commencez la préparation de vos quenelles de brochet en chauffant le lait avec 40 g de beurre en morceaux dans une casserole à fond épais. Dès l'ébullition, retirez du feu. Incorporez la farine d'un seul coup. Mélangez vivement. Faites dessécher cette panade à feu très doux en tournant sans cesse : la panade a la consistance d'une pâte à pain bien sèche. Laissez-la refroidir puis réfrigérez-la 1 h. Coupez la chair de brochet en morceaux. Mixez finement. Assaisonnez de sel, poivre et noix de muscade. Passez-la à travers un tamis fin ou une passoire étamine en l'écrasant à l'aide d'une spatule. Remettez-la dans le bol du robot avec les blancs d'œufs et la panade bien froide. Faites tourner en ajoutant les œufs entiers l'un après l'autre puis le reste de beurre mou jusqu'à obtention d'un mélange émulsionné et mousseux. Réservez dans un saladier. Filmez et réfrigérez 1 h. Portez à ébullition 2 l d'eau salée dans une sauteuse. Baissez-le feu. Façonnez de grosses quenelles entre deux cuillères à soupe. Faites-les pocher 12 à 15 min dans l'eau frémissante en les retournant à mi-cuisson. Retirez-les avec une écumoire et égouttez-les  2. Préparation du beurre d'écrevisse :  Châtrer les écrevisses et les broyer dans un pilon. Les mettre dans un plat allant au four et ajouter le beurre par-dessus. Couvrir et mettre au four à 140 °C pendant 2h. Filtrer en foulant bien pour récupérer au maximum de goût des carcasses. Filtrer une deuxième fois puis laisser refroidir.  3. Préparation de la Sauce Nantua :  Faites fondre le beurre dans une casserole. Ajoutez la farine et faites cuire en remuant pour obtenir un roux. Versez progressivement le lait en fouettant pour éviter les grumeaux. Laissez épaissir. Incorporez le beurre d'écrevisse et le cognac.  Assaisonnez avec du sel et du poivre.  4. Service :  Disposez les quenelles pochées sur des assiettes et nappez-les de sauce Nantua.  Servez chaud avec une timbale de riz    Partie 3 – L'Abbaye de Jumièges (Seine-Maritime)  Ouvert tous les jours de 9 h 30 à 13 h et de 14 h 30 à 17 h 30  Tarif : 7€  Pour les contes et légendes de Noël : séances les lundi 23 et 30 décembre, de 16 h à 17 h – Tarif : 5€  www.abbayedejumieges.fr    Restauration :   L'Auberge des ruines  A Jumièges  Premier menu à 48€  www.auberge-des-ruines.fr    Site plein air – Balades avec des ânes ou des lamas à Jazeneuil (Vienne)  Tarif : 59€ pour la balade  www.bellanée.fr    Restauration / Hébergement :  L'Auberge du Centre Poitou  A Coulombiers (A 10 km de Jazeneuil)  Dans un ancien relais de poste  Menu à partir de 39€  https://www.centre-poitou.com    Site insolite – Les visites énigmatiques de Trouville-sur-Mer (Calvados)  Départ de la visite en face de l'Hôtel de ville  Renseignements et réservations à l'Office de Tourisme de Trouville  Tarif : 15€ / personne  https://www.trouvillesurmer.org/agenda/enigmatik-experience-visite-fantomatique/    Restauration :   Bistrot des 4 chats  A Trouville  www.les4chats.com  Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Site plein air – Les passerelles himalayennes du lac de Monteynard (Isère)  Accès libre  Pour tout savoir sur les activités à faire, se renseigner auprès de l'espace accueil Le Môle  www.lac-monteynard.com  www.trieves-vercors.fr/incontournables/les-passerelles-himalayennes/    Hébergement :  Les chambres d'hôtes du château de Pâquier  A Saint Martin de la Cluze  A partir de 100€ la nuit  www.chateaudepaquier.fr    Partie 1 – Dormir dans une auberge traditionnelle japonaise à Sainte Colombe la Commanderie (Eure)  A partir de 250€ / personne – tout compris  www.namo-ryokan.fr/sejourner    Restauration :   Chocolaterie Auzou  A Evreux  www.auzouchocolatier.fr/nos-boutiques/      Partie 2 – La ferme de Souleilles et son musée du foie gras à Frespech (Lot-et-Garonne)  www.souleilles-foiegras.com/musee.html    Hébergement / Restauration :   Chambres d'hôtes du Domaine de Bernou  A 15 km de la ferme de Souleilles  A partir de 88€ la nuit / 30€ pour la table d'hôtes  www.souleilles-foiegras.com    Partie 4 – Balade culinaire – Fabrice Mignot – Les quenelles de brochet    Ingrédients :   Pour les quenelles  200 g de chair de brochet (ou d'un autre poisson blanc)  20 cl de lait  180 g de beurre  4 œufs + 2 blancs d'œufs  240 g de farine  Sel, poivre blanc et muscade  Pour le beurre d'écrevisse :  200 g de beurre  200 g d'écrevisse  Pour la Sauce Nantua  50 g de beurre  2 cuillères à soupe de farine  400 ml de lait  100 g de beurre d'écrevisse  Un verre de cognac  Sel et poivre au goût    1. Préparation des Quenelles :  Commencez la préparation de vos quenelles de brochet en chauffant le lait avec 40 g de beurre en morceaux dans une casserole à fond épais. Dès l'ébullition, retirez du feu. Incorporez la farine d'un seul coup. Mélangez vivement. Faites dessécher cette panade à feu très doux en tournant sans cesse : la panade a la consistance d'une pâte à pain bien sèche. Laissez-la refroidir puis réfrigérez-la 1 h. Coupez la chair de brochet en morceaux. Mixez finement. Assaisonnez de sel, poivre et noix de muscade. Passez-la à travers un tamis fin ou une passoire étamine en l'écrasant à l'aide d'une spatule. Remettez-la dans le bol du robot avec les blancs d'œufs et la panade bien froide. Faites tourner en ajoutant les œufs entiers l'un après l'autre puis le reste de beurre mou jusqu'à obtention d'un mélange émulsionné et mousseux. Réservez dans un saladier. Filmez et réfrigérez 1 h. Portez à ébullition 2 l d'eau salée dans une sauteuse. Baissez-le feu. Façonnez de grosses quenelles entre deux cuillères à soupe. Faites-les pocher 12 à 15 min dans l'eau frémissante en les retournant à mi-cuisson. Retirez-les avec une écumoire et égouttez-les  2. Préparation du beurre d'écrevisse :  Châtrer les écrevisses et les broyer dans un pilon. Les mettre dans un plat allant au four et ajouter le beurre par-dessus. Couvrir et mettre au four à 140 °C pendant 2h. Filtrer en foulant bien pour récupérer au maximum de goût des carcasses. Filtrer une deuxième fois puis laisser refroidir.  3. Préparation de la Sauce Nantua :  Faites fondre le beurre dans une casserole. Ajoutez la farine et faites cuire en remuant pour obtenir un roux. Versez progressivement le lait en fouettant pour éviter les grumeaux. Laissez épaissir. Incorporez le beurre d'écrevisse et le cognac.  Assaisonnez avec du sel et du poivre.  4. Service :  Disposez les quenelles pochées sur des assiettes et nappez-les de sauce Nantua.  Servez chaud avec une timbale de riz    Partie 3 – L'Abbaye de Jumièges (Seine-Maritime)  Ouvert tous les jours de 9 h 30 à 13 h et de 14 h 30 à 17 h 30  Tarif : 7€  Pour les contes et légendes de Noël : séances les lundi 23 et 30 décembre, de 16 h à 17 h – Tarif : 5€  www.abbayedejumieges.fr    Restauration :   L'Auberge des ruines  A Jumièges  Premier menu à 48€  www.auberge-des-ruines.fr    Site plein air – Balades avec des ânes ou des lamas à Jazeneuil (Vienne)  Tarif : 59€ pour la balade  www.bellanée.fr    Restauration / Hébergement :  L'Auberge du Centre Poitou  A Coulombiers (A 10 km de Jazeneuil)  Dans un ancien relais de poste  Menu à partir de 39€  https://www.centre-poitou.com    Site insolite – Les visites énigmatiques de Trouville-sur-Mer (Calvados)  Départ de la visite en face de l'Hôtel de ville  Renseignements et réservations à l'Office de Tourisme de Trouville  Tarif : 15€ / personne  https://www.trouvillesurmer.org/agenda/enigmatik-experience-visite-fantomatique/    Restauration :   Bistrot des 4 chats  A Trouville  www.les4chats.com  Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In this engaging interview, the host sits down with AJ Vaden to discuss her newly released book, 'Wealthy and Well-Known,' co-authored with her husband Rory. AJ shares insights into the book's creation, emphasizing their seamless partnership and collaborative process. The conversation shifts to inspiring listeners considering writing their own stories, highlighting the impact of personal branding beyond just business, and revealing the misconceptions around the topic. AJ also recounts a pivotal personal story from her childhood and the revelation that her story mattered. In addition, she describes the transformative call from Lewis Howes that catalyzed the launch of their now-thriving business. Throughout, AJ underscores the significance of embracing our stories and the belief that everyone has a unique narrative capable of changing lives.Menu: 00:00 Introduction and Initial Reactions00:24 Discussing the Book: Wealthy and Well-Known02:31 Encouragement for Aspiring Authors05:23 Defining Personal Branding09:43 AJ Vaden's Personal Story: Getting Fired15:08 The Aftermath and New Beginnings21:24 The Importance of Reputation and Relationships24:54 A Life-Changing Invitation25:18 The Birth of a Business27:25 The Power of Trust and Personal Branding31:26 Serving Your Former Self38:53 The Miracle Story47:12 Hopes for the Book

This episode of Space Nuts is brought to you by Saily. If you love to travel, Saily could be your new best friend. Check out details and our special offer by visiting www.saily.com/spacenuts and use the coupon code SPACENUTS at checkout. Surf the web with Saily, wherever you go.Space Shuttle Return and Interstellar Discoveries: A Cosmic UpdateIn this exciting episode of Space Nuts, hosts Heidi Campo and Professor Fred Watson explore the latest developments in space exploration and cosmic phenomena. From the return of the iconic Space Shuttle Discovery to Houston (Heidi's home town) to the discovery of a new interstellar object, this episode is packed with fascinating insights that will captivate any space enthusiast.Episode Highlights:- Space Shuttle Discovery's Homecoming: The episode kicks off with an announcement about the plan to relocate the Space Shuttle Discovery from the Smithsonian Institution to Houston, Texas. Heidi shares her excitement about this development, given her close proximity to the Space Center, and discusses the importance of such institutions in fostering public interest in space exploration.- Third Confirmed Interstellar Object: The hosts dive into the intriguing details of the newly discovered interstellar object, 3I ATLAS. Fred explains its unique characteristics, including its high velocity and open orbit, distinguishing it from other solar system bodies. The discussion highlights the significance of studying this object as a potential sample from another solar system, stirring curiosity about its origins and composition.- New Horizons' Stellar Navigation Breakthrough: The conversation shifts to the New Horizons spacecraft, which has successfully conducted a deep space stellar navigation test. Fred describes how the spacecraft is using astrometry to measure star positions from billions of kilometers away, showcasing the advancements in technology that enable such remarkable discoveries.- The Big Crunch: Is It Back on the Menu? The episode concludes with a thought-provoking discussion about dark energy and the possibility of the Big Crunch scenario resurfacing in scientific discourse. Fred explains how recent findings suggest that the universe's expansion may be slowing down, leading to speculation about a future collapse, and the implications this could have for the fate of the universe.For more Space Nuts, including our continuously updating newsfeed and to listen to all our episodes, visit our website. Follow us on social media at SpaceNutsPod on Facebook, X, YouTube Music Music, Tumblr, Instagram, and TikTok. We love engaging with our community, so be sure to drop us a message or comment on your favorite platform.If you'd like to help support Space Nuts and join our growing family of insiders for commercial-free episodes and more, visit spacenutspodcast.com/aboutStay curious, keep looking up, and join us next time for more stellar insights and cosmic wonders. Until then, clear skies and happy stargazing.Got a question for our Q&A episode? https://spacenutspodcast.com/amaBecome a supporter of this podcast: https://www.spreaker.com/podcast/space-nuts-astronomy-insights-cosmic-discoveries--2631155/support.

On Today's Menu on Marsha's Plate MAGA folks dont care about no Epstein Files for real, Do we trust the Rich and Step dads are dope Listen on all streaming Platforms https://pod.link/1293033444 We have merch as well if you wanna support Marsha's Plate https://teespring.com/stores/marshasplate Reading Recommendations https://bookshop.org/shop/DiamondStylz #marshasplate #girlslikeus #boyslikeus #transgender #podcast #podsincolor #podernfamily #transisbeautiful #houston #lgbt #transmen #transwomen #blackfeminism #trans101 #trans #blacktranswomen #blacktransmen #houstonpride #indiepodcast #blacktranslivesmatter #lgbtqia #lgbtq #genderidentity #pride #blackgirlmagic #blackboyjoy #podcast

Czy zjadłbyś mięso wyhodowane z komórek zwierzęcych w fabryce? Restauracje w całej Australii po raz pierwszy zaczęły serwować tzw. mięso hodowane 'cultured meat'. Czym dokładnie jest to mięso i dlaczego produkuje się je w ten sposób?

durée : 00:58:16 - Avec philosophie - par : Géraldine Muhlmann, Nassim El Kabli - Au-delà de sa fonction nutritive, la nourriture revêt une dimension artistique lorsqu'elle devient un moyen d'exprimer sa créativité. L'imagination est un ingrédient clef pour transformer chaque plat en œuvre visuelle et gustative où couleurs, formes et saveurs se mélangent pour éveiller les sens. - réalisation : Nicolas Berger - invités : Claire Dixsaut Scénariste et auteure cinématico-gastronome; Kilien Stengel Enseignant-chercheur à l'Université de Tours, spécialiste de l'alimentation et des sciences de la communication; Jean-Baptiste André Professeur de philosophie au Lycée du Grésivaudan à Meylan et spécialiste de la cuisine gastronomique

Anna Hackman's Journey From Law to BotanicalsWe began this week with Anna Hackman. Anna shared how she transitioned from working as a real estate attorney into the world of horticulture, and through persevering through a few mistakes...how her passion for herbs and living a healthy, natural lifestyle led to owning her business, The Naked Botanical. Anna finds joy through helping people improve their health through her herbal products and the continuous learning process involved in growing and understanding herbs. You can find her teas, salves, hydrosols, and many more products that she lovingly grew, created, and processed for your use on her website at https://thenakedbotanical.com or in person at various farmers markets.Rex at the Royal's Executive Chef, Coco Sanzetenea Coco Sanzetenea joined us on Food Farms And Chefs Radio show, first sharing his culinary journey, starting with his experience at a Princeton eating club where he learned to make beer and dishes from scratch. After moving to Rhode Island and working in multiple kitchen jobs, including a busy Irish pub and a high-end restaurant with a pizza oven, Coco eventually moved to Philadelphia. He began his Philadelphia restaurant career at Rhino Bar, where he worked under a notable mentor before moving on to work inside a former renowned restaurant in Philadelphia. All of which eventually led him to his current role as the Executive Chef at Rex at the Royal. Chef Coco discussed the elevated menu offerings at Rex at the Royal, including their signature fried chicken, and the Catfish & Waffles (a Philadelphia-inspired dish). He highlighted their Bourbon Mussels as a standout dish and mentioned their popular Wednesday burger night featuring a house-made pimento cheese burger. Among all of the delicious foods, Coco also lamented the new Cocktail Program that Rex at the Royal is launching with their new Beverage Director at the helm. And with so much to look forward to, as Rex at the Royal is also a cafe and bottle shop, as well as a venue space to host private events. For more information about Chef Coco and Rex at the Royal...stay tuned till the end and visit https://www.rexphl.com.Specialty Food Association & The Summer Fancy Food Show ExperienceAmaris shared her experience at the Specialty Food Association's Summer Fancy Food Show in New York City, where she was introduced to Savory PR's Jennifer Lea Cohan by Chef Clara Park. She described the event as a comprehensive showcase of food brands, including startups and established vendors, across multiple floors featuring international foods, plant-based products, and cultural offerings. Amaris highlighted the opportunity for networking and brand exposure, mentioning specific products like a tomato-free barbecue sauce and cultural seasonings, and expressed her gratitude for attending, encouraging others in the industry to consider participating in future shows.

Dave & Buster's has named a new CEO Menu prices continue to climb. And Red Robin has a new strategy.

TISS is a weekly podcast where Varun, Kautuk, Neville & Aadar discuss crazy "facts" they find on the internet. Come learn with them... or something like that.This week, the boys are diving into yet another riveting episode of True Crime — brought to you by Amazon Music India. Listen to the episode first on Amazon Music, before any other audio streaming platform - included with your Prime Video Membership — https://shorturl.at/hfQZX To support TISS, check out our Instamojo: www.instamojo.com/@TISSOPFollow #TISS Shorts where we put out videos: https://bit.ly/3tUdLTCYou can also check out the podcast on Apple podcast, Spotify and Google podcast!https://shorturl.at/hfQZXhttp://apple.co/3neTO62http://spoti.fi/3blYG79http://bit.ly/3oh0BxkCheck out the TISS Sub-Reddit: https://bit.ly/2IEi0QsCheck out the TISS Discord: / discord Buy Varun Thakur's 420 Merch - http://bit.ly/2oDkhRVSubscribe To Our YT Channels:Varun - https://bit.ly/2HgGwqcAadar - https://bit.ly/37m49J2Kautuk - https://bit.ly/3jcpKGaNeville - https://bit.ly/2HfYlWyFollow Us on Instagram:Varun - / varunthakur Aadar - / theaadarguy Kautak - / cowtuk Neville - / nevilleshah. Chapters:0:00 - Cold Open - Was This Murder?3:43 - Welcome to The Internet Said So 3:56 - Today's topic - True Crime!5:36 - The Raghuvanshi Honeymoon Murder Case was Crazy!7:12 - What was the sequence of events?10:00 - The 'boyfriend' angle13:55 - The WILD Tourist Coincidence22:58 - Misapplied Courage24:32 - Raj, the 'boyfriend' went to console the families also?27:20 - The Shark Arm Case of 193529:17 - The Sharon Kinne story 36:08 - Cases Solved by Animals?36:26 - The Sherlock Bug (Mosquito that helped solve a case)39:00 - The Green Parrot Restaurant, 194242:58 - The Indian Parrot Who Helped Solve a Case!43:34 - Yet Another Parrot Case!44:25 - The House Cat Case45:43 - Monkey Case of June 2023!47:23 - This Worli Crime Story is Crazy!55:25 - Joe Metheny's, the serial killer! (How did he get rid of the bodies?)56:39 - The Menu, starring Ralph Fiennes56:55 - Guinea Pig 2 (1985) and Charlie Sheen?59:59 - The Guinea Pig 2 story takes a turn? (Copycat murders?)1:02:20 - 'Mysteries of Murder (2003)' by Bong Joon Ho1:08:05 - The woman who claimed to be Mary Magdalene 1:08:50 - How are cats involved?1:10:47 - The Human Chess Board Murder1:13:23 - Man showed up at bank with a bomb around his neck1:14:41 - True Crime Documentary Reccomendations1:15:05 - The case solved because of Curb Your Enthusiasm 1:18:56 - 'Bad Influence' the documentary1:20:15 - Thanks for tuning in, folks!1:20:43 - Post Credit SceneCreative Producer- Antariksh TakkarChannel Artwork by OMLThumbnail - OML

Ballers, the new sports bar and restaurant on Route 45. Co-owners Brittany and Amar share their inspiring journey from longtime friends to business partners, overcoming personal and professional challenges to create a welcoming, community-focused spot. Listeners hear about Ballers' fresh menu, family-friendly atmosphere, and commitment to great service. Building Community, Resilience, and Excellence: The Story and Lessons Behind Ballers Sports Bar in Grayslake There's something special about a hometown sports bar—a place where the food is fresh, the games are always on, and everyone is treated like family. In the latest episode of Discovering Grayslake, host David Wall sits down with Amar and Brittany, the passionate co-owners of Ballers, Grayslake's newest sports bar and restaurant. Their journey is more than just a business story; it's a masterclass in resilience, community-building, and the pursuit of excellence. Whether you're a local entrepreneur, a restaurant enthusiast, or someone who loves a good underdog story, this in-depth look at Ballers offers valuable lessons and actionable insights. Let's break down the key themes and tips from the episode, so you can apply their wisdom to your own ventures—or simply appreciate the heart behind your next burger and beer. 1. Define Your Core Values and Let Them Guide Every Decision The Ballers Acronym: More Than a Name Amar and Brittany didn't just pick a catchy name—they built Ballers around a set of core values, using the word as an acronym: B**elieve: Always believe in yourself and your dreams. A**chieve: Work hard and never give up. L**earn: Knowledge is power; keep learning. L**ove: Love yourself and stay positive. E**njoy: Enjoy life and what you do. R**espect: Treat everyone equally and earn respect by giving it. Actionable Advice: Articulate your values.** Whether you're opening a business or leading a team, define what you stand for. Post these values where your staff and customers can see them. Live your values.** Amar and Brittany treat every guest—neighbor or star athlete—with the same respect and care. This consistency builds trust and loyalty. Let values drive culture.** A values-driven environment attracts like-minded staff and customers, creating a positive feedback loop. 2. Embrace the Power of Community and Personal Connection Creating a “Home Away from Home” Ballers isn't just about sports and food; it's about fostering a sense of belonging. David Wall notes that the best bars and restaurants feel like home, where staff and regulars know each other by name. How Ballers Does It: Warm, friendly service:** From the moment you walk in, you're greeted like family. Personal touches:** Amar and Brittany's playful banter behind the bar adds to the welcoming vibe. Community engagement:** Specials for local car wash customers, discounts for podcast listeners, and a focus on supporting local events. Actionable Advice: Get to know your customers.** Learn their names, their favorite teams, and their stories. Reward loyalty.** Offer discounts, host special events, and recognize your regulars. Be present.** Owners who are visible and engaged set the tone for the entire establishment. 3. Resilience in the Face of Adversity Overcoming Setbacks—Together Opening Ballers wasn't easy. Amar and Brittany faced skepticism, a challenging location, and even a life-altering accident that left Brittany with multiple injuries. Yet, their determination never wavered. Key Takeaways: Lean on your support system.** Amar and Brittany's friendship and partnership helped them push through tough times. Stay positive.** They used naysayers' doubts as motivation. Adapt and persevere.** Even during Brittany's recovery, she stayed involved, inspiring everyone around her. Actionable Advice: Expect setbacks.** Every new venture faces obstacles—plan for them and don't let them derail your vision. Celebrate small wins.** Each positive review, returning customer, or successful event is a step forward. Share your story.** Customers connect with authenticity and resilience; don't be afraid to let them in on your journey. 4. Quality and Consistency Are Non-Negotiable Food, Service, and Experience Ballers' menu is a testament to their commitment to quality. From half-pound, farm-to-table Angus burgers to jumbo wings and made-to-order guacamole, every dish is crafted with care. How They Ensure Quality: Invest in equipment:** A great burger needs a great grill. Ballers replaced all kitchen equipment to ensure consistency. Hire experienced staff:** Their head chef, Poncho, brings over 30 years of expertise. Menu design:** Brittany's experience helped create a menu that maximizes ingredient use and maintains high standards. Actionable Advice: Don't cut corners.** Fresh, high-quality ingredients and skilled staff are worth the investment. Consistency is key.** Customers return for the experience they know and love—make sure every visit meets expectations. Solicit feedback.** Use reviews and direct feedback to identify areas for improvement. 5. Smart Menu Planning and Specials Drive Traffic Balancing Variety and Focus Ballers offers a diverse yet focused menu, with crowd-pleasers like the Hangover Burger, flatbreads, and weekly specials (Taco Tuesday, Wing Wednesday, Fish Fry Friday). Menu Insights: Signature items:** Unique offerings like the Hangover Burger set Ballers apart. Weekly specials:** These create routine and give customers a reason to return. Family-friendly options:** A dedicated kids' menu ensures everyone feels welcome. Actionable Advice: Start with your strengths.** Build your menu around what you do best. Rotate specials.** Keep things fresh and give customers something to look forward to. Listen to your market.** Adjust offerings based on customer feedback and demand. 6. Leverage Reviews and Digital Presence The Power of Word-of-Mouth in the Digital Age Amar and Brittany understand that in today's world, Google reviews can make or break a new restaurant. They actively encourage honest feedback and use it to improve. Best Practices: Ask for reviews.** Don't be shy—remind happy customers to share their experiences online. Respond to feedback.** Thank reviewers and address concerns promptly. Monitor your reputation.** Use reviews as a tool for growth, not just validation. Actionable Advice: Make it easy.** Provide QR codes or links to your review pages. Highlight positive reviews.** Share them on social media and in your establishment. Learn from criticism.** Use constructive feedback to refine your offerings and service. 7. Creative Marketing and Community Outreach Standing Out Without a Big Budget Competing with corporate chains is tough, but Ballers uses grassroots marketing and community engagement to build their brand. Strategies That Work: Social media presence:** Regular updates, behind-the-scenes content, and engagement with local groups. Local partnerships:** Discounts for car wash customers, collaborations with nearby businesses. Podcast and word-of-mouth:** Leveraging local media and personal networks. Actionable Advice: Be authentic.** Share your story and your passion—people connect with real people. Get involved.** Sponsor local events, host watch parties, and support community causes. Offer incentives.** Discounts, specials, and loyalty programs encourage trial and repeat visits. 8. Balance Ambition with Realism Growth at the Right Pace Brittany's experience helped keep the menu focused, resisting the urge to add too many items too soon. This ensures quality and consistency, even as they plan for future growth. Actionable Advice: Start simple.** Perfect your core offerings before expanding. Scale thoughtfully.** Add new items or services only when you can maintain your standards. Stay true to your vision.** Don't chase trends that don't fit your brand or capabilities. 9. Prioritize Work-Life Balance and Team Wellbeing The Human Side of Hospitality Amar and Brittany work long hours, but they recognize the importance of eventually delegating and taking time for themselves. Their playful dynamic and mutual respect set a positive example for their team. Actionable Advice: Set boundaries.** Even in the early days, plan for rest and recovery. Build a strong team.** Invest in training and create opportunities for staff to grow. Celebrate together.** Recognize hard work and milestones as a team. 10. Never Underestimate the Power of Kindness Spreading Positivity, One Guest at a Time David Wall closes the episode with a reminder: small acts of kindness—holding a door, sharing a smile, or offering a friendly word—can transform a community. Ballers embodies this spirit, making every guest feel welcome and valued. Actionable Advice: Lead with empathy.** Treat every customer and team member with respect and care. Encourage positivity.** Create an environment where kindness is the norm. Give back.** Support local causes and look for ways to make a difference beyond your business. Final Thoughts: Why Ballers Is More Than Just a Bar Ballers is a testament to what's possible when you combine vision, grit, and heart. Amar and Brittany's journey offers a blueprint for anyone looking... Let me know if you need the rest of the article or any further edits!

In this episode of Take-Away with Sam Oches, Sam talks with the director of culinary at Chili's, Brian Paquette, as well as the director of culinary innovation at Wendy's, Becky Davis. Chili's and Wendy's were each winners at NRN's 2025 MenuMasters Awards, which were hosted in partnership with Ventura Foods and presented during a special gala at the National Restaurant Association Show in Chicago. Brian and Becky were both on hand in Chicago to win their awards, and the next day sat down with Sam in person at the Show to find out more about their menu development process and the keys to developing items that really resonate on social media. (Want to see Kevin Bacon and The Bacon Brothers at our CREATE event for emerging restaurateurs? Register by clicking here.) In this conversation, you'll find out why:You should continuously explore ways to make your existing menu betterMarketers are key allies to the R&D processSocial media must be a filter through which chefs look at new menu itemsTraditional flavors with a twist are a dependable way to succeed with saucesBrand partnerships bring menu items to life and tap into customer passionHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Look Up in the Sky.....Superman is back and this time he's directed by James Gunn who also helmed the Guardians of the Galaxy Trilogy before switching sides in the superhero genre to now lead DC Studios and this is the FIRST official release now kicking off a brand new extended universe....hopefully.  There's a lot riding on this cinematic re-introduction to the Man of Steel (THAT film was the last time) and this time, he's played by David Corenswet (Twisters, We Own This City) in a story which takes place several years into this superhero's introduction to the world.  Once again, he also works at the Daily Planet alongside his secret love, intrepid reporter Lois Lane now played by Rachel Brosnahan (The Marvelous Mrs. Maisel) and his arch nemisis is local Metropolis billionaire Lex Luthor played by Nicholas Hoult (Mad Max Fury Road, Warm Bodies, Nosferatu, The Menu).  But beyond a few other returning characters, everything else is VERY different from previous Superman movies....including the presence of other meta-humans on the planet, two living parents still back in Kansas, and....the live action introduction of Krypto the Dog?  It's time once again to find it we can STILL believe that a man can fly......Host & Editor: Geoff GershonEditor: Ella GershonProducer: Marlene GershonSend us a texthttps://livingforthecinema.com/Facebook:https://www.facebook.com/Living-for-the-Cinema-Podcast-101167838847578Instagram:https://www.instagram.com/livingforthecinema/Letterboxd:https://letterboxd.com/Living4Cinema/

From a claw to the eyes Andy and Heath keep counting those movies down! 835.  THE IRON CLAW  834.  THE MENU 833.  THE 40 OLD VIRGIN 832.  HARLEY DAVIDSON AND THE MARLBORO MAN 831.  DEADWOOD THE MOVIE 830.  SERENITY 829.  THE GENERAL'S DAUGHTER 828.  THIEF 827.  THE SKULLS 826.  SNAKE EYES Subscribe to us and … Continue reading "The Film List HK1K 835-826"

This week on Talking Royals, Charlene asks Chris and Lizzie about their busy week covering President Macron's state visit, and finds out that it's not all as glamorous as it seems.And, Prince Andrew's return to the headlines after the FBI dropped its Epstein investigation. Does it mean we could be about to see much more of the Duke?Plus, the state banquet menu is put to the taste test. Want to get in touch? Email talkingroyals@itv.com.

There is an increasing trend towards animal meat substitute products. Would you like to eat artificial meat grown from animal cells in a factory? - Ada tren yang meningkat terhadap produk pengganti daging binatang. Apakah Anda mau makan daging buatan yang dibiakkan dari sel hewan di pabrik?

On today's episode, Dave starts with a fun game of Southern food fact or fiction. He is then joined by Kahlil Arnold of Arnold's Country Kitchen in Nashville, a classic meat and three. They discuss meat and threes as a format, so-called Southern hospitality, and loving what you do. The duo ends with an in-depth Atlas of Nashville restaurants you have to go to when you visit and a How to Menu at Arnold's. Learn more about Arnold's Country Kitchen: https://www.arnoldscountrykitchen.com/. Follow Arnold's Country Kitchen on Instagram: https://www.instagram.com/arnoldscountrykitchen/?hl=en. Follow Kahlil Arnold on Instagram: https://www.instagram.com/kahlilarnold/?hl=en. Learn more about Prince's Hot Chicken on Ugly Delicious' S1E6, "Fried Chicken," and Martin's BBQ on S1E5, "BBQ": https://www.netflix.com/title/80170368. Learn more about Prince's Hot Chicken: https://www.princeshotchicken.com/. Learn more about Audrey: https://www.southalltn.com/audrey. Learn more about the Waffle House Index: https://www.wafflehouse.com/how-to-measure-a-storms-fury-one-breakfast-at-a-time/. Learn more about Martin's: https://www.martinsbbqjoint.com/. Learn more about Peg Leg Porker: https://peglegporker.com/?srsltid=AfmBOorKWIa30Os1LMh3v6O-. Learn more about Franklin BBQ: https://franklinbbq.com/. Check out our episode with Will Guidara about 'Unreasonable Hospitality': https://www.youtube.com/watch?v=YyFveotyzTA. Learn more about Rendezvous BBQ: https://hogsfly.com/?srsltid=AfmBOoo0xNd9gz9WYI2pIGVbVadAV50AQsO-1khBH9U9vKiyLf8sAOg6. Learn more about Big Bob Gibson: https://bigbobgibson.com/. Check out the full Atlas: Nashville list here: https://www.majordomo.com/blogs/the-dave-chang-show/atlas-nashville. Send in your questions to https://forms.gle/wdPsZBXXx48Zq4vu8 or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Hosts: Dave Chang Guest: Kahlil Arnold Majordomo Media Producers: Kelsey Rearden and David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode 623: Neal and Toby cover the leadership shakeup at Elon Musk's ‘X' as Linda Yaccarino steps down as CEO. Then, President Trump's announcement to slap a 50% tariff on copper causes prices to skyrocket. Also, McDonald's is bringing back the snack wrap, along with a new spicy McMuffin in order to lure back customers. Meanwhile, Neal shares his favorite numbers on Scarlett Johansson, Lucid's EV record, and the death of partying.  Meet your local home loan expert at ⁠⁠https://mortgagematchup.com/?utm_source=morning_brew&utm_medium=podcast  Join us for trivia night! https://mbd-trivianight-july15.splashthat.com/  Subscribe to Morning Brew Daily for more of the news you need to start your day. Share the show with a friend, and leave us a review on your favorite podcast app. Listen to Morning Brew Daily Here:⁠ ⁠⁠https://www.swap.fm/l/mbd-note⁠⁠⁠  Watch Morning Brew Daily Here:⁠ ⁠⁠https://www.youtube.com/@MorningBrewDailyShow⁠ 00:00 - Moon Illusion  03:40 - ‘X' CEO Steps Down  09:10 - Copper Tariffs  12:20 - McDonald's Menu 17:45 - Neal's Numbers  25:30 - Headlines

Send us a textIn this episode, Dr. Eeks sits down with world-renowned cardiologist and nutrition dynamo Dr. Kim Williams to pull the lid off “healthy” plant-based restaurant meals, and a whole lot more.What's on the menu:First-of-its-kind restaurant study – How Dr. Williams scored plant-based dishes for heart health, what shocked him, and the sneaky “health halo” traps you'll now spot a mile away.Plant-based vs. junk-based – Could plant-based be sliding toward the same fate as the Western diet? He breaks down where things are headed and how to dodge the pitfalls.Cardio-nutrition deep dive – The eating plan Dr. Williams follows himself, plus straight talk on saturated fat, carbs, sugar, cholesterol, animal welfare, and factory farming.Big-picture fixes – Population-level policies he believes could actually move the needle on improving nutrition at the public health level.If you eat out, care about your heart, or just want the unvarnished science behind plant-powered plates, this episode is packed with gems you won't want to miss.Dr. Kim Allan Williams, MD, MACC, FAHA, MASNC, FESC is Chair of Medicine at the University of Louisville and a triple-threat in general, preventive, and cardiovascular-imaging cardiology. He's a former President of both the American College of Cardiology and the American Society of Nuclear Cardiology, and he previously led the Association of Black Cardiologists as Board Chair. At Wayne State he launched the Urban Cardiology Initiative, and later created Rush University's H.E.A.R.T. Program (Helping Everyone Assess Risk Today)—community screenings that pair education, nutrition, and lifestyle coaching. A lifelong advocate for nutrition literacy, health-equity, and system-wide reform, Dr. Williams has advised the FDA, CMS, and served more than 25 years as an AMA delegate. Most recently, he sat on the 2022 task force that briefed the White House Conference on Nutrition, Health, and Hunger.You can contact Dr. Eeks at bloomingwellness.com.Follow Eeks on Instagram here.Or Facebook here.Or X.On Youtube.Or TikTok.SUBSCRIBE to her monthly newsletter here! (Now featuring interviews with top experts on health you care about!)Support the show

In this episode, we're getting a little corny and taking a closer look at sweet corn—a seasonal staple with a strong presence in summer meals and memories. From its agricultural roots to its place in regional dishes, sweet corn offers more than just flavor. We'll explore how it's been prepared, shared, and celebrated across time, and why it continues to be a highlight of the summer table. See show notes at www.pasingtheplate.org/64ResourcesKeep the learning and exploration going by visiting these websites and resources mentioned in the episode:Visit Storied.com and use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.FreekehSous Vide Double Cut Pork Chops with Raw Summer Corn & Tomato SaladBluecoast's Raw Tuna with Pickled Peach & Corn RelishLibby AppGrilled Corn + Cheddar Quinoa from How Sweet EatsSlow Cooker Corn Pudding – RedditCorn zipper/prep peeler toolCollapsible popcorn popperThanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit: Check out the Passing the Plate website. Check out our webinar and ebook on our Resource page. Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level. Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food. Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

[ghosts of all my loved ones but mostly other people I've forgotten appear in the sky above me] "You gotta stop getting concussions man." I really don't know what you want me to say about this episode. I hope you enjoy it. Currently watching: Megalobox Season 2 - Episodes 5 & 6 Send questions in to @youlovetohearit.bsky.social on the bsky dot app (or join the Discord here) Our Patreon Page

Who's the real chef in Ratatouille: Remy or Luigi?! Plus, we rate hot anime Colonel Sanders, Spongebob Squarepants, and more!Please support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

07-08-25 - Pet Care Bill Passes Legislature - Dining Influencers Shocked At What MKT Pricing Is On Menu - No Longer Reqd To Remove Shoes At Airport Security - KTAR Gives Bad Advice Again Regarding Bee AttacksSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

07-08-25 - Pet Care Bill Passes Legislature - Dining Influencers Shocked At What MKT Pricing Is On Menu - No Longer Reqd To Remove Shoes At Airport Security - KTAR Gives Bad Advice Again Regarding Bee AttacksSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Menu launches haven't slowed down coming off the July 4 holiday weekend. Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality spotted many new items this week.The beverage category continues to see a lot of action. Bret pointed out Starbucks' release of a super limited-time Fireworks Frappuccino, a blend of their berry refresher with coconut milk and raspberry pearls topped with strawberry puree and sweet cream cold foam. And Buffalo Wild Wings launched a Mountain Dew Radler combining the branded soft drink and Goose Island beer. There are also new mocktails from Dutch Bros, a prickly pear refresher at Whataburger and a margarita menu upgrade at Condado Tacos.From sauces to barbecue, our guest this week is Haim Asher, VP of culinary at Lucille's Smokehouse Bar-B-Que, a California-based restaurant with 19 locations. Lucille's has a smoker in each location, where menu favorites like ribs and brisket cook low and slow. But the menu also offers other Southern specialties, including deviled eggs, the best-selling appetizer. Listen as Chef Asher describes how Lucille's is keeping up with barbecue's evolution in the U.S. while honoring its legacy.

Have you found yourself constantly distracted? Or your mind is racing from one idea to the next?Our guest today is Dr. Ravi Iyer, and he shares with us why this happens and how to help understand it. He talks about how each of us is a meaning making machine trying to make sense of the world around us. TODAY'S WIN-WIN:Invite the right franchisees to join her system. LINKS FROM THE EPISODE:Schedule your free franchise consultation with Big Sky Franchise Team: https://bigskyfranchiseteam.com/. You can visit our guest's website at: https://www.driyer.com/Attend our Franchise Sales Training Workshop:  https://bigskyfranchiseteam.com/franchisesalestraining/Connect with our guest on social:Youtube: (https://www.youtube.com/channel/UC6v-s-lmOlC3m7PTEMp-aXA)LinkedIn: https://www.linkedin.com/in/driyermd/Website: https://www.driyer.com/Facebook: https://www.facebook.com/IyerClinicMD/ABOUT OUR GUEST:Dr. Ravi Iyer, MD, TEDx speaker, author, coach, and President of Reston Towncenter Toastmasters Club, is a renowned expert in personal and professional transformation. As CEO of IR FocalPoint, Iyer Clinic, and ActivPower Inc., he helps high-achieving individuals, including C-suite executives, entrepreneurs, celebrities, and athletes, unlock their full potential through mastery of inner silence. His acclaimed programs, such as “Art of Living Leadership” and “Cognitive Alignment Workshop,” empower clients to break free from limiting patterns, achieve clarity, and cultivate purpose-driven lives. Specializing in 2 of 2 rapid mindset shifts, Dr. Iyer guides individuals from a consumer mindset to a creator's perspective, enabling decisive action and freedom from mental clutter. As a podcast guest, Dr. Iyer delivers actionable insights on mental clarity, work-life balance, and aligning life with core values, inspiring listeners to embrace change and achieve deeper fulfillment and success.  ABOUT BIG SKY FRANCHISE TEAM:This episode is powered by Big Sky Franchise Team. If you are ready to talk about franchising your business you can schedule your free, no-obligation, franchise consultation online at: https://bigskyfranchiseteam.com/.The information provided in this podcast is for informational and educational purposes only and should not be considered financial, legal, or professional advice. Always consult with a qualified professional before making any business decisions. The views and opinions expressed by guests are their own and do not necessarily reflect those of the host, Big Sky Franchise Team, or our affiliates. Additionally, this podcast may feature sponsors or advertisers, but any mention of products or services does not constitute an endorsement. Please do your own research before making any purchasing or business decisions.

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso unpack the Trump Administration's ‘Big Beautiful Bill,' which cleared the House on Thursday and was signed into law by President Trump on Friday. What should restaurant leaders know about the bill and how it affects their business? Sam and Alicia break it down. Next they discuss new menu items from across the industry — particularly those created in collaboration with other companies. For example, Potbelly released Hot Pepper chips in collaboration with Zapp's, while Buffalo Wild Wings is the exclusive destination for a limited time to check out Heinz's new smoky chipotle honey mustard sauce, created alongside the hip-hop producer Mustard. Find out why these kinds of partnerships make business sense. They also delve into the active world of McDonald's menu innovation, which recently included the new Double Burger, Blueberry & Creme Pie, and Spicy McMuffin. Could these new items help to reverse the Golden Arches' fortunes? Next they discuss recent data that illustrates the extent to which consumers are pulling back on their spend at restaurants — and how the data suggests that value menus are not the solution restaurants want them to be. Finally, tune in to a conversation between senior editor Joanna Fantozzi and White Castle vice president of marketing and public relations Jamie Richardson, held in person at the recent National Restaurant Association Show. For more on these stories: Senate version of Trump's tax bill passes with ‘No Tax on Tips' and business income deductionMcDonald's is adding a Spicy McMuffin to its breakfast lineupBuffalo Wild Wings mixes Mountain Dew with beer in limited-time offerConsumer spending at small restaurants slowed in June

Don welcomes in Robbie Campo of Campo's Marina to discuss how things are in his neck of the woods this past week, what you should know about White Trout, the CCA Star Tourney, and more!

Heath and Ando are back to count down more of Heath’s favorite films! 835.  THE IRON CLAW  834.  THE MENU 833.  THE 40 OLD VIRGIN 832.  HARLEY DAVIDSON AND THE MARLBORO MAN 831.  DEADWOOD THE MOVIE 830.  SERENITY 829.  THE GENERAL'S DAUGHTER 828.  THIEF 827.  THE SKULLS 826.  SNAKE EYES Subscribe to us and watch … Continue reading "The Film List HK1K 845-836"

Lisa Schroeder, chef/owner at Mother's Bistro, now in its 25th year in Portland, joins us on the podcast to discuss the state of the industry and what she's doing to keep moving forward at the restaurant.  That includes a new New York Deli menu.  Lisa explains that while there used to be real Jewish deli food in Portland, there's a vacuum for a real pastrami sandwich and other great dishes that needed to be filled, and she's doing it.  From homemade rye bread to artisan latkes and rugelach, she's doing what she does so well.   Also discussed, service in restaurants and how that affects the industry as a whole. Why service may be lacking, and whether it's fixable, or whether customers even care.   It's always a pleasure to have Lisa on the podcast and this episode is no exception.  With her experience and hard work, her insights are always interesting to absorb.   https://www.mothersbistro.com/   Right at the Fork is supported by:  Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

On Today's Menu on Marsha's Plate We talk about wraping up Pride season, Jayne Mansfield doc, and Amanda Seales shenanigans Listen on all streaming Platforms https://pod.link/1293033444 We have merch as well if you wanna support Marsha's Plate https://teespring.com/stores/marshasplate Reading Recommendations https://bookshop.org/shop/DiamondStylz #marshasplate #girlslikeus #boyslikeus #transgender #podcast #podsincolor #podernfamily #transisbeautiful #houston #lgbt #transmen #transwomen #blackfeminism #trans101 #trans #blacktranswomen #blacktransmen #houstonpride #indiepodcast #blacktranslivesmatter #lgbtqia #lgbtq #genderidentity #pride #blackgirlmagic #blackboyjoy #podcast

New Yorkers shocked the country last week when they picked a Democratic Socialist TikTok star as the Democratic Party's nominee for mayor. So could a Zohran Mamdani-type phenomenon happen here? Our politics contributor Deep Singh Badhesha joins producer Paul Karolyi and host Bree Davies to talk about how our local politics are different. Plus, a food influencer shared a traumatizing and seemingly racist experience at Morning Story in DTC and our wins and fails of the week.  Come see us live at the Colfax Indie Bash on July 10! We'll be on stage with Mayor Mike Johnston on the patio at Champagne Tiger, and tickets are FREE. All you need to do is RSVP and come out for some good food, great people, and a live podcast with the mayor. RSVP here.  UPDATE: After we recorded this episode, the owners of Morning Story released another statement with more details about the incident with @UnfocusedFoodie. Bree talked about ⁠UMS's⁠⁠ big announcement⁠, ⁠Bar Bar's wall⁠, and ⁠Bruce Brown's return to the Nuggets⁠. Paul mentioned ⁠this Colorado Sun story⁠ about budding local entrepreneurs, ⁠9News' recent interview⁠ with DOTI director Amy Ford, the ⁠NYT's interview with Trump's border czar Tom Homan⁠, and the ⁠sword of Damocles⁠. Deep discussed the Boulder attack victim ⁠who passed⁠ this week and ⁠his personal restaurant guide⁠ to Denver. What do you think about a Zohran Mamdani-style candidate emerging in Denver? Could it happen here? Who might that be? We want to hear from you! Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 For even more news from around the city, subscribe to our morning newsletter Hey Denver at denver.citycast.fm. Watch the Friday show on YouTube: youtube.com/@citycastdenver Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm/Denver Learn more about the sponsors of this July 2nd episode: City & County Denver Tech Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textDopamine-feel good feelings in the brain that resonate all over your body! Want more of it? Check out our Dopamine Menu; let's talk about it!"Happiness depends upon ourselves."~AristotleSHOW NOTES:Join Life and Wellness Coach, Kira Mesi as she navigates the ups and downs of life through personal experience, storytelling, and interviews. Learn to lean into your best self with the mindful practice of gratitude living, honoring your soul's purpose, and the joy of Finding Rainbows on an ordinary day.  (and she's a singer, too....so get ready to spontaneously break out in song, sometimes :)"Dive into the ordinary looking for the extraordinary because life is hard, but if you look close enough, you will find the Rainbows." ~KGRAB A RAINBOWS MUG AND SUPPORT THE PODCAST:Finding Rainbows The Podcast (finding-rainbows-the-podcast.myshopify.com)FOLLOW ME FOR MORE INSPIRATION:@FindingRainbows | LinktreeSupport the show

Dune Lankard (Eyak Athabaskan), founder and president of Native Conservancy, has been working on land and habitat conservation since he witnessed the Exxon Valdez oil spill in 1989. That, and his development of kelp as a sustainable source of food and economic development for Alaska Native residents, places him among the recipients of the inaugural James Beard Impact Award. Tribes on the East Coast are weighing in on a plan to deregulate a genetically modified variety of the American chestnut tree, which was all but wiped out by blight. Some see the engineered variety as the way to bring back what was once an abundant wild food source. Others see the potential effects on the natural ecology as too great a risk. Buffalo are more than food. They are a connection to culture and a symbol of survival. That's why the Tanka Fund convened the Regional Buffalo to Schools Conference with native ranchers, cultural educators, and school administrators to break down hurdles for getting buffalo into school lunches.

On Today's Menu on Marsha's Plate We talk about B. Simone, Friendship and Some Iranian Trans History Listen on all streaming Platforms https://pod.link/1293033444 We have merch as well if you wanna support Marsha's Plate https://teespring.com/stores/marshasplate Reading Recommendations https://bookshop.org/shop/DiamondStylz #marshasplate #girlslikeus #boyslikeus #transgender #podcast #podsincolor #podernfamily #transisbeautiful #houston #lgbt #transmen #transwomen #blackfeminism #trans101 #trans #blacktranswomen #blacktransmen #houstonpride #indiepodcast #blacktranslivesmatter #lgbtqia #lgbtq #genderidentity #pride #blackgirlmagic #blackboyjoy #podcast

Let's talk about Trump and Iran's menu of options....

Go to http://shadyrays.com and use code THESIP to get 35% off polarized sunglasses!  Go to http://zocdoc.com/thesip to find and instantly book a top-rated doctor today!  Go to http://audible.com/thesip or text THESIP to 500-500 try Audible free for 30 days! Download the Rocket Money app and enter our show name - The Sip with Ryland Adams and Lizze Gordon - in the survey so they know I sent you!