Podcasts about Menu

Welcome back to Bri Books! When you're hosting, choosing wine can feel daunting. Whether it's a dinner party, work event, last-minute gathering, or impromptu holiday shenanigans, here's the simple framework I rely on that never fails. In this episode, we'll cover: The three-bottle wine buying formula (red, white, wildcard) How to taste wine at home: My 4 Pillars of Place: Temperature, Terrain, Soil, and Touch How to build a wine list for parties or dinner How to Build a Wine Menu: Bri's 3-Bottle Formula To avoid overwhelm at the wine shop, use this formula: One white wine One red wine One wildcard. That's it. Simple, flexible, and stress free. Let's dig in: Crisp white as the Opener. This white wine is your opener—the bottle people drink while they arrive, settle in, chat, and snack. White wins are crisp, flexible, and food-friendly. I look for wines with high acidity and good minimality, the kind that leave you gently puckering and refreshed. A crisp white wine creates an immediate sense of ease and joy at the table. My go-to white wine categories: Chablis Gruner Vetliner Albrino Sauv blanc, from Loire Why this works: These wines pair well with almost anything: cheese, vegetables, oysters, seafood They don't overpower food They make excellent aperitif wines They set the tone for the meal by brightening flavors and waking up the palette Red wine as the main event. Your red wine is your main event. You're looking for a crowd-pleaser that's food friendly, adaptable, and easy to drink. it can be tempting to bring a big, heavy, dramatic, oak-driven red-but gatherings call for something more communal. Look for reds with: Medium body moderate tannins high drinkability Red wines I recommend: Boujulais Tempranillo (especially rioja joven) Etna Rosso reds Cotes du Rhone These red wines shine with soups and stews, tomato based dishes, roasted vegetables, poultry, and cozy winter meals. The wildcard: the personality hire wine. Go for an orange wine, a sparkling red like Lambrusco, a pet-nat, or a liter bottle of something fabulous and weird like a Madiera dessert wine. Bubbles are always a win. A dessert wine course moves your guests through the final stages of the evening, and a liter bottle keeps things flowing. Use the wildcard to spark conversation about what there wine comes from, how it's made, and why it tastes the way it does.   How to Do an At-Home Wine Tasting Using the 4 Pillars of Place My 4 pillars framework helps you understand where your wine comes from, even without the label. Temperature: Look at the wine. Color intensity can give you climate clues. Terroir: Smell the wine. Aromas reflect whether grapes grew near the sea, mountains, forests, or plains ltitude = floral, lifted flavors Warm climate = ripe, deeply drinkable Coastal = salty, breezy, fresh finish Mountain = Sharp, linear, mineral Valley floor = lush, smooth Volcanic = smoky, stony, earthy flavors Soil: Taste the wine. Texture reveals the soil type. As a reminder: limestone = chalky, saline wine Volcanic = smoky, ashy flavors in the wine Granite = crunchy, bright, often 'cool' flavors in the wine Clay = smooth, plush, slightly pucker-y in flavor High a Touch: Notice winemaking styl. Is it bright? Clean? Raw? Heavy sediment? Is it sharp? Does it grip? Touch is the easiest pillar to learn and the quickest path to understanding what you like.

12-19-25 - Brady's Giant BFast And Fax List Menu To Tex AZ Grill - July 2015 BOSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When Lawrence Longo launched the Off the Menu app, he was not envisioning becoming one of the most prolific restaurateurs in Los Angeles. Yet a decade later, that's exactly where we are. Lawrence is responsible for the birth of Prince St. Pizza in Los Angeles, rescuing beloved stalwart Irv's Burgers, launching Tacos 1986 & even pioneering the smashburger craze with Burgers Never Say Die. Truly a fascinating character with a unique & fun origin story.

12-19-25 - Brady's Giant BFast And Fax List Menu To Tex AZ Grill - July 2015 BOSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chris and Steve read your tweets on what you will be making for Sunday afternoon

Chaque vendredi, Europe 1 vous propose l'enquête de la rédaction. Aujourd'hui, Olivier Poels s'intéresse au menu du réveillon de Noël.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

On Today's Menu on Marsha's Plate This week we talk about Delta Airlines foolishness, this Trans Man vs Trans Women debate On this episode we have the powerhouse Aaryn Lang ...we discuss her gender journey, her Trans Aunite, and her passion about gatekeeping the trans identity Aaryn's IG https://www.instagram.com/aarynnlang/ Listen on all streaming Platforms https://pod.link/1293033444 Here we talk about cultural events, entertainment news, and gender politics from a Black Trans feminist lens. This is Diamond Stylz archival work that preserves the histories, experiences, and contributions of a marginalized community that has been historically erased, overlooked, or misrepresented. We focus on people who identitfy as Black, trans, gay, or woman...or any combination of all of them. 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

There's so much happening right now that we had to do a midweek visit with you here at Breakfast All Day. First, we reviewed the big movie of the week, "Avatar: Fire and Ash." James Cameron just keeps making "Avatar" movies, so we'll keep reviewing them. At least this time, Oona Chaplin adds an element of crazy-sexy danger as the leader of a tribe that's challenging the Na'vi. In theaters this Friday. Of course, we had to honor Rob Reiner, who was shockingly slain in his Brentwood home over the weekend alongside his wife, Michele. Since we recorded this, the couple's son, Nick, has been charged with two counts of first degree murder in connection with the killings. We remember Reiner as a director who made some of the most beloved and enduring movies of all time across a wide variety of genres, from "This Is Spinal Tap" to "The Princess Bride" to "When Harry Met Sally ..." to "Misery." We also pay tribute to how active he and his wife were in Democratic politics and causes. We'll devote our January Off the Menu poll to Reiner's work, so keep an eye out for that. Finally, a feel-good movie that we didn't feel particularly good about: "Rental Family." It's been out for a few weeks, so we wanted to catch up with it. Brendan Fraser stars as an American actor struggling to find work in Japan. He takes a job with an agency that hires out people to play a role in strangers' lives. Lots of people love this movie, but we did not. In theaters now. Thanks for sharing some of your time with us during the holidays. We'll have reviews of "The Housemaid" and "Is This Thing On?" plus movie news Friday, so come on back.

Ben & Woods kick off the 9am hour of our Year In Review show by bringing back our oldest highlight from 2025 as we go back to early January when Ben read the food menu for a gentlemen's club in Arizona that the guys were thinking of visiting. Then we play an epic moment from early August when Padres Preisdent of Baseball Operations AJ Preller called in the day after the trade deadline to ROAST Ben for his awful takes, and we put a bow on what has been a very fun year for the Ben & Woods program! Listen here!

Immigrating from Russia as a teen, Nicole Shuparski offers a unique perspective on serving others including a humorous look into life on her church's hospitality committee. From the cauldron-sized pot she uses for her beloved clam chowder to the oar she stirs it with, Nicole shares her must-have tools and reliable recipes, including trusted King Arthur Baking classics. She highlights the importance of writing out a plan, staying flexible, and keeping a good attitude. Nicole also reminds those who are married to be in sync with their husband's vision for hospitality and to avoid comparison to others. We're so glad you're here! Visit www.comeoverfordinner.com for recipes, product links, and more!

A deli duo is in hot water after an AI robbery prank goes wrong. One worker was arrested but a manhunt is on tap for the 2nd suspect who's on the run. A career criminal on parole hijacks an ambulance, crashes & then executes an elderly driver in cold blood. Plus, a cat-astrophe in California when delivery driver flees with a family's feline! Jennifer Gould reports. See omnystudio.com/listener for privacy information.

John Maytham is joined by Dr Jonny Peter, head of the Allercology division at UCT, to discuss scombroid and histamine poisoning, which one can get from eating yellowtail fish , and other fish. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

This episode comes from our friends over at The Migration Menu, a podcast co-hosted by James Staples and Luke Heslop, both based at Brunel University London. As anthropologists with research interests in South Asia, James and Luke created The Migration Menu podcast series to highlight the interrelations of food, global migration, and identity, specifically as related to South Asian communities in the UK. In each episode, the co-hosts talk to restaurant owners, chefs, and others to explore diverse culinary traditions in and around London, using food as an entry point into wider discussions of history, culture, and politics. In this episode, originally titled “Measure with the Heart,” James and Luke sample food from the Maldivian Supper Club run by Mie Ali Didi. Even within Asian Studies, The Maldives archipelago tends to receive far less attention than larger South Asian nations, and we thought listeners would like to hear this episode of The Migration Menu, which is presented here in full. Hosted on Acast. See acast.com/privacy for more information.

Flexitarisme, végétarisme, véganisme, tous ces -ismes, qui comme tous les -ismes, sont source de clivages, de luttes entre anciens et modernes, entre conservatismes et progressismes (au pluriel), viandards contre végés, Mais notre corps ? A-t-il besoin d'autant de protéines animales ? ---Fanny Gillard et Carlo de Pascale voyagent dans l'univers culinaire de notre style de vie rock n' roll. Et si cela vous met l'eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are. Merci pour votre écoute Plus de contenus de Classic 21 sur www.rtbf.be/classic21 Ecoutez-nous en live ici: https://www.rtbf.be/radio/liveradio/classic21 ou sur l'app Radioplayer BelgiqueRetrouvez l'ensemble des contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Découvrez les autres podcasts de Classic 21 : Le journal du Rock : https://audmns.com/VCRYfsPComic Street (BD) https://audmns.com/oIcpwibLa chronique économique : https://audmns.com/NXWNCrAHey Teacher : https://audmns.com/CIeSInQHistoires sombres du rock : https://audmns.com/ebcGgvkCollection 21 : https://audmns.com/AUdgDqHMystères et Rock'n Roll : https://audmns.com/pCrZihuLa mauvaise oreille de Freddy Tougaux : https://audmns.com/PlXQOEJRock&Sciences : https://audmns.com/lQLdKWRCook as You Are: https://audmns.com/MrmqALPNobody Knows : https://audmns.com/pnuJUlDPlein Ecran : https://audmns.com/gEmXiKzRadio Caroline : https://audmns.com/WccemSkAinsi que nos séries :Rock Icons : https://audmns.com/pcmKXZHRock'n Roll Heroes: https://audmns.com/bXtHJucFever (Erotique) : https://audmns.com/MEWEOLpEt découvrez nos animateurs dans cette série Close to You : https://audmns.com/QfFankxEt retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Bientôt à Table : https://audmns.com/mVwVCerHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:07:00 - Et pourquoi pas un velouté de chataîgne ? - À quelques jours des fêtes, l'émission cuisine d'ICI Lorraine propose son menu du jeudi pour 6 personnes, imaginé par Philippe Laruelle, maître cuisinier de France (Maison de Buyer), Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Es riecht nach Zimt und Kardamom. Nach Glühwein und Brunsli. Wer Essen liebt, muss die Adventszeit mögen. Das sagt unser Kulinarik-Autor Christian Seiler ganz am Afang seiner Spezialausgabe des «Magazins» zur Weihnachtszeit. Darin präsentiert er einen kulinarischen Adventskalender: Jeden Tag gibt er einen Tipp – für ein Menu, ein Getränk, ein Weihnachtsguetsli oder ein kulinarisches Geschenk.Was ist zu beachten bei der Wahl eines Weihnachtsessens für Familie und Freunde? Warum ist und bleibt die Küche auch während der Festtage der wichtigste Ort im Haus? Wie bleibt die Adventszeit stressfrei? Und mit welcher Playlist kommt Seiler in weihnachtliche Stimmung?Unser Foodkolumnist Seiler hat für alles einen Tipp – und er hat sie gesammelt mitgebracht in eine neue Folge des täglichen Podcasts «Apropos».Host: Philipp LoserProduzent: Tobias HolzerEssen, Musik und Inspiration für die Feiertage:Christian Seilers kulinarischer Adventskalender 2025 Unser Tagi-Spezialangebot für Podcast-Hörer:innen: tagiabo.chHabt ihr Feedback, Ideen oder Kritik zu «Apropos»? Schreibt uns an podcasts@tamedia.ch Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

We're setting records this week with the biggest height differential of guests in Something's Burning history. WWE superstar and TV host Braun Strowman towers over comedian Brad Williams… 6'8” vs 4'4” – and it's basically all we can talk about. I do manage to find time to make the viral gyro / doner kabobs taking Instagram by storm. And they're as good as everyone says. Buy tickets to see Brad in The Tall Tales Tour - BradWilliamsComedy.comWatch Everything on the Menu with Braun Strowman - https://www.usanetwork.com/series/everything-on-the-menu-with-braun-strowman-1761316370739 Follow Braun: https://www.instagram.com/adamscherr99 Brad: https://www.instagram.com/bradwilliamscomic Recipes: https://www.somethingsburning.show/recipes-season-6 Sponsors: Everything420 - Use code BERT for an extra 15% off. Grab a mystery box or stock up on all your favorites — the Everything420 app has you covered. https://upf.ai/8l07uvecGOODLES - Pick up GOODLES on your next shopping trip… it's available nationwide at Target and Walmart, plus many other major grocery stores and retailersCrowdHealth - To get started today for $99 for your first three months using code BURNING at https://joincrowdhealth.com.Ro - Connect with a provider at https://RO.CO/BURNING to find out if prescription Ro Sparks are right for you. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

We are back for part two of our special three-part holiday series! This week, Taryn takes over the host chair to introduce her favorite holiday episode from the archives. Taryn chose Episode 388: The 2024 Holiday Hosting Special, a sentimental favorite because it was recorded right at her own dining room table in her new home. In this cozy and practical conversation, the ladies discuss navigating family food traditions (like Taryn's pierogies vs. her husband's healthy salads), Liz's secret "Winter Berry Pie" recipe, and the ultimate timeline for stress-free hosting. Quick Decorating & Hosting Takeaways: The "Martha" Method: Caroline shares her system for stress-free hosting: create a master list 1-2 weeks in advance and assign every single task (even "fill ice trays") to a specific day so you never have to do everything at once. Focus on the Big Two: If you are low on energy for decorating, Taryn and the team suggest focusing only on a pre-lit Christmas tree and a great wreath for the front door. If you nail those two spots, you can let the rest of the house go. Shop Estate Sales: For unique, sustainable gifts, skip the mall and check out local estate sales (using apps like EstateSales.net) to find special items like silver trays, crystal, or vintage books. What You'll Hear on This Episode: 00:00 Taryn introduces Part 2 of the Holiday Throwback series 02:00 Hosting Thanksgiving: From potlucks to seating 7 at a round table 04:00 Menu mashups: Combining family traditions (Pierogies vs. Salads) 08:00 Caroline's "Master List" hosting strategy 13:00 Liz's Winter Berry Pie & Caroline's "Salty Pumpkin Pie" disaster 23:00 Christmas Decorating: The December 8th rule vs. decorating early 26:00 The debate: Real trees vs. Fake trees (and using both!) 28:00 DIY Flocking Tips: Mist, sprinkle, mist again 30:00 Ornaments: Tying glass icicles with satin ribbon 42:00 Stocking Holders: Why the ladies love the "Essential" holder 59:00 Gift Giving: Why estate sales are the best secret source Also Mentioned: Ina Garten's Mashed Sweet Potatoes EstateSales.net (App for finding sales) Ballard Designs Essential Stocking Holder  Shop Ballard Designs Please send in your questions so we can answer them on our next episode! And of course, subscribe to the podcast in Apple Podcasts so you never miss an episode. You can always check back here to see new episodes, but if you subscribe, it'll automatically download to your phone. Happy Decorating! Learn more about your ad choices. Visit megaphone.fm/adchoices

 "It is the most loyal customer segment that exists because people find it so hard to find places that they trust, that when they do and they have a good experience, they keep going back again and again. It's a huge revenue opportunity for restaurants to take advantage of transparency." —Dylan McDonnell   Nothing about dining out should feel like a gamble. In this episode, we talk with Dylan McDonnell, founder of Foodini, about how accurate ingredient data and personalized menus restore trust and enjoyment at restaurants for people with celiac disease, allergies, and special diets. Dylan shares the personal story that launched the company and how Foodini tags menu items across restaurants, hotels, and stadiums so menus can show what is safe, what needs a modifier, and what to avoid. He explains the tech and operational challenges behind keeping menu data current and why transparency is also a major revenue opportunity for restaurants. Press play to hear why menu transparency matters now and how restaurants can make dining safer and more inclusive. Key topics covered Foodini's origin story and Dylan's celiac experience How dietary intelligence and personalized menus work Menu data, ingredient tagging, and QR-based experiences Challenges of keeping ingredient and supplier data accurate Why transparency builds trust and loyalty and opens revenue for restaurants The role of regulation and industry adoption How consumers and restaurants can get started with Foodini   Meet Dylan:  Dylan McDonnell is the founder and CEO of Foodini, a dietary intelligence platform that helps restaurants and food service providers deliver accurate, personalized menu information for more than 150 allergens and dietary needs. Inspired by his own lifelong experience with celiac disease, Dylan left a career in corporate law to build a scalable solution that brings transparency, safety, and inclusivity to dining. Under his leadership, Foodini has supported hundreds of thousands of users across the U.S., Canada, and Australia, partnering with restaurants, hotels, and stadiums to modernize menu data and improve the guest experience. He is recognized as a leading voice in advancing food-allergen transparency and helping the industry adapt to emerging regulatory standards. Website LinkedIn Instagram Facebook TikTok   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:15 What is Foodini? Personalyzed Allergy-Safe Menu Explained 06:23 Market Research, Customer Interviews, and MVP 10:04 Loyalty, Revenue Opportunity, and Decision Influence 13:03 Data Problem in Food Service and Building a Tech Team 17:48 Self-Funded Offshore Build and Early Team Steps 22:34 Eating Freely Again 24:22 Explaining User Workflow  

In this episode, host Jason Blitman sits down with Alex Snodgrass (aka The Defined Dish) to talk all things book club menus—how to plan them, why they matter, and how food can deepen the reading experience. Using Alex's recent book club gathering for Conform as a case study, the conversation expands to include Conform author Ariel Sullivan, who joins to unpack the creative collaboration behind the menu and the meal. As part of our celebration of people doing interesting things with books, Ariel also shares a peek into her ambitious storytelling vision—including how her series isn't just a trilogy, but a trilogy of trilogies.Alex's invite, menu, recipes, photos, and MORE conversation can be found over on the Gays Reading Substack. Alex Snodgrass is a food lover, health enthusiast, and founder of the popular blog and social media outlet The Defined Dish. She is a recipe developer and food stylist from Dallas, where she lives with her husband and two young daughters. She is a master at substituting clean ingredients to create bold flavors in the kitchen and her recipes are perfect for any level of home cook. In 2018, Alex won the "Most Inspired Weeknight Dinners" Saveur Blog Award, and she continues to share her love for creating special moments around the dinner table.Ariel Sullivan is the author of Conform and Beneath. She lives in Connecticut with her husband, two sons, and their two French bulldogs. Growing up a military brat, Ariel moved every two years as a perpetual new kid; Ariel often observed from the outskirts, where a deep love of reading was born. When she isn't writing, Ariel loves to read everything from poetry to psychology, bake with her sons, listen to live music, and travel.Sign up for the Gays Reading Book Club HERESUBSTACK! MERCH! WATCH! CONTACT! hello@gaysreading.com Hosted on Acast. See acast.com/privacy for more information.

We're setting records this week with the biggest height differential of guests in Something's Burning history. WWE superstar and TV host Braun Strowman towers over comedian Brad Williams… 6'8” vs 4'4” – and it's basically all we can talk about. I do manage to find time to make the viral gyro / doner kabobs taking Instagram by storm. And they're as good as everyone says. Buy tickets to see Brad in The Tall Tales Tour - BradWilliamsComedy.comWatch Everything on the Menu with Braun Strowman - https://www.usanetwork.com/series/everything-on-the-menu-with-braun-strowman-1761316370739 Follow Braun: https://www.instagram.com/adamscherr99 Brad: https://www.instagram.com/bradwilliamscomic Recipes: https://www.somethingsburning.show/recipes-season-6 Sponsors: Everything420 - Use code BERT for an extra 15% off. Grab a mystery box or stock up on all your favorites — the Everything420 app has you covered. https://upf.ai/8l07uvecGOODLES - Pick up GOODLES on your next shopping trip… it's available nationwide at Target and Walmart, plus many other major grocery stores and retailersCrowdHealth - To get started today for $99 for your first three months using code BURNING at https://joincrowdhealth.com.Ro - Connect with a provider at https://RO.CO/BURNING to find out if prescription Ro Sparks are right for you. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever gone out to eat and tried your best to order something lighter or presumably healthier, only to find out it was a caloric nightmare? Or maybe you've just never noticed. In this episode, I've given some examples of restaurant menu items that might appear to be a great option but are a lot higher in calories than expected. This isn't meant to be demoralizing or depressing, but a good awareness if you eat at restaurants often.I've also looked at the calories and macros of quite possibly the most destructive menu item to ever hit a U.S. based chain restaurant. Hint: It contains 29,310mg of sodium.Contact Mike:Mike Sinopoli - NASM Certified Personal Trainer & Nutrition CoachInstagram, Facebook, X, LinkedIn: @mfswellness email: mike@mfswellness.comphone: 630-361-4907www.mfswellness.com 

Kourtney, a DoorDash Driver, was arrested after being caught on a doorbell camera spraying what looked like pepper spray on the order she just delivered. The couple who ordered the food knew something was up when the wife had trouble breathing and threw up. See omnystudio.com/listener for privacy information.

About: Some of the theme tracks we remember the most from Video Games can be found within the different background songs for ‘menus', ‘options' and the like. These are just a few! Artwork: Advance Wars 00:00 - Wars World News 1 [Advance Wars] by Taishi Senda, Yoshito Hirano > 01:15 - Fun Naming [Mother 3] by Shogo Sakai > 02:47 - Name Entry [Castlevania: Portrait Of Ruin] by Michiru Yamane > 04:37 - Menu [Pokémon Trading Card Game] by Ichiro Shimakura > 05:12 - Name Entry [Pokémon Pinball] by Go Ichinose > 07:30 - The Adventure Awaits [Shovel Knight] by Jake Kaufman > 08:56 - Dolphin [Final Fantasy XI] by Noriko Matsueda > 12:24 - Options Menu [Pokémon Snap] by Ikuko Mimori > 13:50 - Eternity's Moment [Bravely Default: Flying Fairy] by Revo > 15:53 - AuBenwelt [SaGa Frontier II] by Masashi Hamauzu > 17:45 - Menu 2 [Super Smash Bros. Melee] by Takahiro Nishi > 20:19 - First Strike [Advance Wars: Days Of Ruin] by Yoshito Hirano > 21:25 - Game Menu [Pilotwings 64] by Dan Hess > 23:53 - Omens Of Life [Xenoblade Chronicles 2] by Kenji Hiramatsu > 27:16 - Mission Select [Perfect Dark Zero] by David Clynick > 28:31 - Mission Briefing [007: Goldeneye 64] by Graeme Norgate, Grant Kirkhope > 30:17 - Recollection and Progress [Xenoblade Chronicles 3] by Yasunori Mitsuda, ACE, Manami Kiyota, Mariam Abounnasr > pixelbeatpod@icloud.com > 

It's hard to talk about Christmas without discussing food. Whether it's a seafood buffet or a traditional roast, the festive season is a gastronomic delight. But what happened during conflict? Were troops still able to celebrate with a warm meal?  Listen as the Shrine's Exhibitions and Grants coordinator Katrina Nicolson gets festive with frontline food. 

Did you know that there is a first come, first served bar inside of the Yak & Yeti Restaurant at Disney's Animal Kingdom? Yak & Yeti Quality Beverages is a small bar that offers very limited seating, but what makes this location extra special is a secret menu of Forbidden Libations. In addition to several food offerings, there are both alcoholic and non-alcoholic beverages to be found at this location. These are some of the absolute best drinks you will come across on Walt Disney World property. See what the panel tried and listed to their experience at this hidden gem in this episode of The Disney Dining Show podcast.Links:Important DIS links for more information!Support us on Patreon and receive exclusive content! Hosted on Acast. See acast.com/privacy for more information.

Chaque jour, deux chroniqueurs présentent les infos indispensables à connaître en matière de culture : les dernières actus musique, les sorties littéraires ou cinéma, les nouvelles pièces de théâtre et les séries à ne pas manquer… C'est ici ! Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

THE CHICKEN IS COMING FROM INSIDE THE HOUSE! Prolapsed Woopie. The Farting is Probably on the Menu. Snipping the Tip. Oatie Face. Taco Bell at 250 Pesos. Every airport has a train. Thank you for being a Brent. Almost Six Five-hundreds. When in Doubt, Throw it OUT. Non-Decorative Hobbies. Oh Hi, the Brian Dunaway Story. An Actual Woman. Lost Driveways. What kind of dog is this, with Wendi and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

Winter Wellness Menu to romanticize your life and take care of yourself this winter ! Pick what resonates, take what you need , leave what doesn't , you know the drill!! FOLLOW TRIN:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠IG @trinitytondeleir⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok @trinitytondeleir⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube: trinity tondeleir⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Trin's Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠JOIN OUR GROUP CHAT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠SUBMIT TO THE WELLNESS CAFE:- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠write in for the group summer episodes!!!!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ASK TRIN!! advice session form⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

On Today's Menu on Marsha's Plate This week we talk about Delta Airlines foolishness, this Trans Man vs Trans Women debate Listen on all streaming Platforms https://pod.link/1293033444 Here we talk about cultural events, entertainment news, and gender politics from a Black Trans feminist lens. This is Diamond Stylz archival work that preserves the histories, experiences, and contributions of a marginalized community that has been historically erased, overlooked, or misrepresented. We focus on people who identitfy as Black, trans, gay, or woman...or any combination of all of them. 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 CHICKEN IS COMING FROM INSIDE THE HOUSE! Prolapsed Woopie. The Farting is Probably on the Menu. Snipping the Tip. Oatie Face. Taco Bell at 250 Pesos. Every airport has a train. Thank you for being a Brent. Almost Six Five-hundreds. When in Doubt, Throw it OUT. Non-Decorative Hobbies. Oh Hi, the Brian Dunaway Story. An Actual Woman. Lost Driveways. What kind of dog is this, with Wendi and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

Appalachian State is going bowling! We talk about the upcoming bowl game, recruiting, basketball, and more. 

CMSD Consolidation PlanThis week, the school board for the Cleveland Metropolitan School District approved a major consolidation plan that will cut the total number of schools in the district by a third due to years of declining enrollment. Starting next fall, there will be 18 fewer buildings, and the district will operate 29 fewer schools. District CEO Warren Morgan said the plan is also a way for the district to save money and improve academic offerings. Some parents and teachers have concerns about this major change, including crowded buildings, unique programs going away and how the moves will impact families with special needs. On Thursday's "Sound of Ideas," we've invited Morgan on the program to talk more about the plan and what's ahead. We'll also hear from the school board chair, the head of the teachers union, a parent and a student. Guests:- Warren Morgan, Ed.D., CEO, Cleveland Metropolitan School District- Sara Elaqad, Board Chair, Cleveland Metropolitan School District- Marilia Tsirikos Karapanos, Junior, Campus International High School- Allison Jacobs, Parent- Conor Morris, Education Reporter, Ideastream Public Media The Menu: Best Food Stories of 2025It's time once again for "The Menu," our bi-weekly series where we dig into Northeast Ohio's food scene with the help of the folks over at Cleveland Magazine. The end of 2025 is quickly approaching, and this is our final installment of The Menu this calendar year. We'll wrap up some of the best food stories and trends of 2025 and look ahead to 2026. Guests:- Dillon Stewart, Editor, Cleveland Magazine- Christina Rufo, Reporter, Cleveland Magazine

Winter Wellness Menu to romanticize your life and take care of yourself this winter ! Pick what resonates, take what you need , leave what doesn't , you know the drill!! FOLLOW TRIN:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠IG @trinitytondeleir⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok @trinitytondeleir⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube: trinity tondeleir⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Trin's Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠JOIN OUR GROUP CHAT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠SUBMIT TO THE WELLNESS CAFE:- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠write in for the group summer episodes!!!!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ASK TRIN!! advice session form⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Smashburger founder Tom Ryan and CEO Jim Sullivan join Fast Casual Nation to reveal their bold strategy to reclaim the brand's position in the better burger category. Discover how their new "Belief is in the bite" philosophy, innovative $4.99 value platform, and surprise Big Dog success are driving a comeback story. Plus, learn about their aggressive five-year plan to grow from 200 to over 1,000 locations through strategic franchising and non-traditional venues. This conversation explores menu innovation, operational excellence, and why they believe the QSR guys can't compete on quality and fast casual brands can't compete on their price.~This episode is brought to you by KRAFT Philadelphia Cream Cheese~Visit https://bit.ly/Kraft-FCNSmashburger #FastCasual #RestaurantIndustry00:00 – Intro and guests01:20 – Smashburger's new flavor-focused rebrand04:20 – CEO Jim Sullivan and Tom Ryan join06:10 – Smashburger history and product philosophy07:05 – Rebuilding brand identity and premium position08:10 – Fast innovation: LTOs and Big Dogs09:20 – Value platform at $4.9910:15 – Premium lineup and loaded sides12:00 – “Belief is in the bite” brand strategy13:20 – New logo, colors and store identity17:15 – Growth goals and expansion plansGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

On this week's episode Kathryn welcomes back Jill Martindale, who was last on the show in 2021 after she won the 2020 Iditarod Trail 1000 Invitational. Recently, Jill set the FKT on the 300 mile Mega Midsouth route in November of 2025 despite chilly weather, lack of sleep, and being chased by guard dogs. Jill lives in western Michigan, and spends her winters outside on her fat bike in all kinds of weather. She gives some of her best tips on how you can dress and prepare yourself for outdoor riding all winter long no matter the weather. Jill will also be hosting a luminary bike ride on January 15th, 2026 as part of the Grand Rapids World of Winter Festival. Follow Jill on Instagram @billfartindaleListen to Jill's previous Girls Gone Gravel episode here: https://podcasts.apple.com/us/podcast/inspire-yourself-with-jill-martindale-episode-38/id1506779235?i=1000506607019 To learn more about all of The Cyclist's Menu events head to https://www.ridebikeseatfood.com/

If you want to wow your family with a fancy-looking Christmas feast while secretly spending way less, you need this episode. We called in our favourite bougie-on-a-budget queen, Chelsea Goodwin, to show us how to pull off a Christmas table that looks rich, festive and fabulous, while your actual grocery bill stays unbothered. Chelsea is dropping 17 genuinely clever hacks that will shrink your Christmas food spend. We’re talking the ingredient tricks that do double duty, the meats that seem fancy but aren’t, the sides that look like you catered, and the planning secrets that stop the Christmas Eve trolley panic. And yes, she brought her full under-$100 Christmas menu. It’s generous, it’s gorgeous, it’s chaos-proof and you’re absolutely allowed to steal it.In this ep:

Best Of 2GG: What would you put on the menu at YOUR restaurant? PART 3 by Two Girls and a Guy

Best Of 2GG: What would you put on the menu at YOUR restaurant? PART 2 by Two Girls and a Guy

Best Of 2GG: What would you put on the menu at YOUR restaurant? PART 1 by Two Girls and a Guy

Get ready for Episode 189 of On the Delo as David DeLorenzo reconnects with designer and founder Dala for a real, behind-the-scenes conversation on motherhood, leadership, and building a boutique hospitality design firm that actually supports life outside of work. From early episodes recorded in a conference room to a thriving studio with 12 team members, Dala opens up about how becoming a mom, facing an early breast cancer diagnosis, and scaling House of Form have sharpened her focus on time, team, and purpose.Dala shares how “$1 tasks,” choosing CEO over designer, and building the right leadership layer allowed her to step out of the day-to-day and into higher-value work, all while expanding from food and beverage into hotels, multifamily, branding, retail, and events. The two dig into why thoughtful design is a business tool—not a luxury extra—for restaurants and hospitality concepts, plus how Off the Menu, her nonprofit for emerging F&B concepts, is now supporting founders across the country with mentorship and grants. If you're a restaurateur, hospitality operator, or creative entrepreneur trying to grow without burning out, this episode delivers tactical insight, honest reflection, and plenty of laughs.Chapter Guide (Timestamps):(0:00 - 3:13) Four Years Later: Return to the Pod and Episode 189(3:14 - 8:45) From Two Employees to Twelve: Team Growth, New Verticals, and Culture at House of Form(8:46 - 16:55) Systems, AI, and One-of-One Design: How Dala Scales Creativity Without Losing Soul(16:56 - 22:30) Off the Menu and Early Detection: Nonprofit Impact and Dala's Breast Cancer Journey(22:31 - 29:54) Projects, PV Mall, and A Week in the Life of a Mom-CEO(29:55 - 39:58) Travel, Calendars, Spa Dreams, and What Really Recharges Dala

In this episode, we break down The Menu (2022) — a darkly funny, deeply disturbing satire that skewers elitism, art, and obsession. We discuss Ralph Fiennes' chilling performance as Chef Slowik, Anya Taylor-Joy's grounded perspective as Margot, and how the movie blends horror and comedy to make a brutal statement about the culture of perfection and privilege. We analyze the symbolism behind each course, the tension that builds throughout the film, and how The Menu uses its setting to explore control, creativity, and the cost of art. Whether you laughed, squirmed, or left hungry for more, this is one of the most brilliantly twisted movies of the decade — and we're breaking down exactly why it works so well.   Chapters: 00:00 What happened to good short movies? 3:25 What you notice on second watch 7:12 Where the idea for the movie came from 9:54 Why did Margot survive? 18:16 The Seven Deadly Sins 21:22 Why Tyler made the biggest mistake 24:02 You just love to hate these characters 38:29 The chef is fair in his evil plan 43:22 Our official rating & final thoughts 47:23 Cue the music

The internet decides what's for dinner. Ruby Tandoh is the author of the new book, All Consuming: Why We Eat the Way We Eat Now. A stint on the Great British Bake Off when she was in college launched her into the world of cookbooks — increasingly irrelevant in a world where we're more likely to turn to Google for a recipe than turn to our bookshelves — and provided her an education in how pop culture stokes our cravings. She takes Ben and Amory on a journey from the surprising history of AllRecipes and the "world's best lasagna," to the TikTok food trends of today. (Spoiler: they don't always taste particularly good.) Show notes: All Consuming: Why We Eat the Way We Eat Now Credits: This episode was produced by Grace Tatter and hosted by Ben Brock Johnson and Amory Sivertson. It was edited by Meg Cramer. Mix and sound design by Emily Jankowski.

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Sometimes you have to be intentional with incorporating little joys into your life, enter the dopamine menu!Keep the conversation going on our Instagram @accordingtwo.Follow us on Instagram:According Two: @accordingtwoMegan Stitz: @megan_marie32Ciera Stitz: @ciera_joJoin our virtual book club!-Spotify users please use the link belowBecome a Paid Subscriber: ⁠⁠https://creators.spotify.com/pod/show/according-two/subscribe⁠⁠-Or join our Patreon: https://shorturl.at/kotsU

On Today's Menu on Marsha's Plate We talk about Wolrd AIDS day, New media, the dumbing down of America, and True Crime Fumbles Listen on all streaming Platforms https://pod.link/1293033444 Here we talk about cultural events, entertainment news, and gender politics from a Black Trans feminist lens. This is Diamond Stylz archival work that preserves the histories, experiences, and contributions of a marginalized community that has been historically erased, overlooked, or misrepresented. We focus on people who identitfy as Black, trans, gay, or woman...or any combination of all of them. 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

Ben Maller (Produced by Danny G.) has Mail Bag fun for your Sunday! All questions sent in by new listeners & P1's of the #MallerMilitia! Download, subscribe, and remember that sharing is caring (unless it's an STD.) Follow Danny G. @DannyGradio and Ben on Twitter @BenMaller and listen to the original terrestrial radio edition of "Ben Maller Show," Monday-Friday on Fox Sports Radio, 2a-6a ET, 11p-3a PT!...Follow, rate & review "The Fifth Hour!" #BenMaller #FSRWeekendsSee omnystudio.com/listener for privacy information.

In this detour (from episode 387), we're sharing our plans for Thanksgiving dinner - our first time hosting a large group!    

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