Podcasts about Menus

It's official, nostalgia is back baby. And we're not just talking 70s inspired fringing, oh no. Menus everywhere are serving up old classics with a big old dollop of childhood whimsy. And here to tell Molly all about it, is Liam Fauchard-Newman, head chef at Pippin's, Earl's Court's latest neighbourhood restaurant serving modern British dishes that blend nostalgic flavours with culinary craftsmanship. Discover Britain's best boutique spaces with the new Curated Spaces platform here https://curatedspaces.club/And join the Curated Spaces conversation hereInstagram / https://www.instagram.com/curatedspacesclub/TikTok / https://www.tiktok.com/@curatedspacesclubLinkedIn / https://www.linkedin.com/company/curated-spaces-clubYoutube / https://www.youtube.com/channel/UCXSPidWwH8vkNOPhHB7vcuQCurated Spaces is the podcast on a mission to reignite real world connection.What started as a project to share the stories behind spaces has snowballed into something a little bit bigger.From founders sharing their stories of burnout and loneliness to the spaces leading the charge in rewilding and sustainable food production, Curated Spaces is about living life in full colour and connecting deeply with the spaces and faces around us. Hosted on Acast. See acast.com/privacy for more information.

It's time for a reading of the special spooky menus coming this Halloween to the Disneyland Resort! What are you most excited to try?We'd love to have you leave a message here with your own favorite Disney story, celebrity encounter at Disney, or anything you want to tell us about! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.speakpipe.com/ropedropparkhop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Thanks to Mouse World Travel for being the Official Sponsor of our podcast. Visit them at ⁠⁠⁠⁠⁠⁠⁠⁠www.mouseworldtravel.com⁠⁠⁠⁠⁠⁠⁠⁠ for all of your travel needs - Disney or otherwise!If you're not already following us on social media, we're @Ropedrop.Parkhop and we have a fun discussion group on Facebook - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ropedropping and Parkhopping⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!And join us on Patreon!

View this video at https://macmost.com/get-the-most-from-the-mac-dock-with-dock-menus.html. The Dock is much more than a way to launch apps. But learning to use Dock Menus you can jump right to a specific window, reopen a recent document, use special commands and much more.

Send us a message!In this episode we will be covering Facebook Live Questions 7/13-7/27/25  from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!Get the free RD Exam Prep Masterclass here. Looking for additional tutoring service? Visit my website! Shop all recorded courses at https://danajfryernutritiontutoring.teachable.comJoin the RD Exam Prep Mastery Program for access to the Situational Practice Questions,  Key Topics Review, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!Need a Crash Course before your exam? Check out the 4 part Pre-Exam Crash Course: Key Topics Review.

[Join our community at my Substack where we continue these conversations with deeper dives into the biggest lessons from each episode, plus my regular essays and behind-the-scenes thoughts: https://bogumilbaranowski.substack.com/]Nick Maggiulli is the COO at Ritholtz Wealth Management, a bestselling author of "Just Keep Buying," and creator of the wealth ladder framework, who transformed his blog Of Dollars and Data into one of personal finance's most trusted resources, and joins us to discuss his new book "The Wealth Ladder."EPISODE NOTES3:00 - Nick shares his lower-middle-class upbringing in Southern California, parents' divorce due to bankruptcy, and early money habits like always ordering from McDonald's dollar menu6:00 - Stanford revelation: "My family summers there" - exposure to different socioeconomic backgrounds opened his eyes to other ways of living9:00 - Chess analogy: effort alone isn't enough, you need the right strategy. Working harder at wrong things won't maximize long-term income12:00 - KEY CONCEPT: Spending freedom framework - different wealth levels unlock different spending categories (grocery freedom at level two, restaurant freedom at level three, travel freedom at level four)15:00 - MAJOR INSIGHT: Use net worth, not income, for spending decisions. "0.01% of your net worth" rule for trivial spending amounts18:00 - House rich, cash poor phenomenon - why liquid net worth matters more than total net worth for spending decisions21:00 - TRANSFORMATION POINT: How income sources change as you climb the ladder - from pure labor to investment income dominance24:00 - The moment when your portfolio earns more than your job: "Is your job a side hustle?"27:00 - CRITICAL REALIZATION: At higher wealth levels, traditional saving can't move the needle - need business ownership to reach next level30:00 - Four types of leverage: labor, capital, content, and code - how internet enables mass distribution33:00 - Wealth composition surprise: how little stocks/funds even richest own, mostly business ownership36:00 - Starting over reality check: NVIDIA founder wouldn't restart his company knowing the difficulty39:00 - WARNING: Climbing higher may not be worth it - family dynamics, trust issues, social complications at ultra-high wealth levelsPodcast Program – Disclosure StatementBlue Infinitas Capital, LLC is a registered investment adviser and the opinions expressed by the Firm's employees and podcast guests on this show are their own and do not reflect the opinions of Blue Infinitas Capital, LLC. All statements and opinions expressed are based upon information considered reliable although it should not be relied upon as such. Any statements or opinions are subject to change without notice.Information presented is for educational purposes only and does not intend to make an offer or solicitation for the sale or purchase of any specific securities, investments, or investment strategies. Investments involve risk and unless otherwise stated, are not guaranteed.Information expressed does not take into account your specific situation or objectives, and is not intended as recommendations appropriate for any individual. Listeners are encouraged to seek advice from a qualified tax, legal, or investment adviser to determine whether any information presented may be suitable for their specific situation. Past performance is not indicative of future performance.

Payment processors come after itch.io, Steam tests new menus, Fallout 1 gets a 3D remake, an unofficial GeForce NOW Linux client appears, and AMD Anti-Lag lands in Mesa.

Join Roger as he welcomes Leslie Durso, a dynamic chef and culinary consultant who works with the Four Seasons and personal clients. Discover how Leslie blends health-focused culinary practices with profitability in the restaurant industry. Learn about handling food allergies, plant-based menu options that entice all customers, and the financial benefits of healthier choices. Leslie also shares her secrets for maintaining a positive workplace culture in high-profile luxury kitchens. Don't miss out on valuable tips for improving your restaurant's bottom line while catering to modern dietary needs.

Science communicator and bat expert Dan Riskin talks to Andrew Carter every Wednesday at 8:20.

On this week's show we look at what the posters at AVS forum have spent on their home theaters and we look at the Roku Secret Menu options. We also read your emails and take a look at the week's news. News: Belkin plans to power down Wemo support in 2026  Netflix Sees Rapid Q2 Subscriber Gains Broadcast TV hits historical viewership low in June Your Roku has secret menus and settings here's how to access them Roku devices have hidden menus for advanced users, offering diagnostic tools, customization options, and more. Full article at ZD Net - Your Roku has secret menus and settings here's how to access them. Here's how to access them using your Roku remote: 1. Developer Settings How to Access: Home × 3 > Up × 2 > Right > Left > Right > Left > Right What It Does: For developers to test apps on Roku. Enables app installation, sideloading, and Roku account management. 2. Network Menu How to Access: Home × 5 > Right > Left > Right > Left > Right What It Does: View IP/MAC addresses, check internet connection, join networks, and toggle bandwidth-saver mode. 3. Wireless Secret Screen How to Access: Home × 5 > Up > Down > Up > Down > Up What It Does: Displays signal strength, antenna info, and error logs. Run AP speed tests or clear Wi-Fi settings. 4. Reset & Update How to Access: Home × 5 > Fast Forward × 3 > Rewind × 2 What It Does: Factory reset, soft reset, search for updates, and USB port tests. 5. Ads & Screenshots How to Access: Home × 5 > Up > Right > Down > Left > Up What It Does: Control scrollable ads, disable screensaver ads, and adjust screenshot output formats. 6. HDMI Secret Screen How to Access: Home × 5 > Down > Left > Up × 3 What It Does: View supported resolutions, refresh rates, HDR settings, switch inputs, and run input tests. 7. Platform Secret Screen How to Access: Home × 5 > Fast Forward > Play/Pause > Rewind > Play/Pause > Fast Forward What It Does: Displays CPU, memory usage, remote diagnostics, IPv6 settings, and remote logs. 8. Channel Info Menu How to Access: Home × 3 > Up × 2 > Left > Right > Left > Right > Left What It Does: View installed channel versions and build numbers. Uninstall apps directly from this screen. 9. Reboot Shortcut How to Access: Home × 5 > Up > Rewind × 2 > Fast Forward × 2 What It Does: Quick reboot without accessing menus. Roku restarts immediately. Tips and Warnings   Use these menus cautiously; some actions (e.g., factory reset) are irreversible.   Not all menus work on every Roku model (e.g., older devices or specific models like the Roku Smart Soundbar).   To exit, press the Home button.   For additional settings, explore the standard Settings menu or enable developer mode via Roku's website for app sideloading. Note: Always back up important settings before experimenting.

Full show - Wednesday | Wouldn't believe me if I told ya | News or Nope - Pete Davidson, Emma Watson, and Harrison Ford | Secret menus | OPP - How do you ask a woman out? | The Diary - Day 8 | What's the most offensive curse word? | T. Hack gave Slacker beauty advice??? | Jumping off a cliff | T. Hack says people need to start choosing sides | Stupid stories www.instagram.com/theslackershow www.instagram.com/ericasheaaa www.instagram.com/thackiswack www.instagram.com/radioerin

Do you like ordering off secret menus like Slacker? Or are you completely opposed to them like Erica?

In this episode, we dive into some of the more pressing (and sometimes frustrating) issues the hospitality world is experiencing right now – beginning with ‘tip-flation' and the growing backlash from consumers. Is the tipping model completely broken? Or are people just tired of being prompted to tip everywhere they go?From there, we dig into reservation and cancellation policies. Credit card holds are now standard operation, but is a 24-hour cancellation window still fair? What happens when guests ask for leniency, or when a table is filled anyway after a no-show? Is it time for restaurants to rethink how they handle this?We also explore something that's been on my mind a lot lately: what do you do when your restaurant is running smoothly, but the team vibe feels flat? How do you reignite that spark when the energy dips, even with a veteran crew?Then there's the profitability conversation — this time with a ‘meaty' twist. Could serving less meat actually be better for the bottom line? With more veg-forward spots pricing dishes under $30, we unpack whether that's a necessity, competitive strategy, or just smart economics. We compare meat versus veg labor costs, and what guests are willing to pay for plant-based menus.And finally, I pose my guests with a personal question: After everything we've been through in this industry, what still drives you, and what keeps you coming back?Speaking of my guests, this time around I'm joined by four of Vancouver hospitality's best and most vocal personalities: James Iranzad (Gooseneck Hospitality), Shira Blustein (The Acorn, Lila), Shaun Layton (¿CóMO? Taperia), and Adam Henderson (Superflux, Superflux {Cabana}). As always, it's a lively, thoughtful, and unfiltered conversation; I hope you enjoy it.The Backlash Against ‘Tip-flation' - The TyeeFace it: you're a crazy person - Experimental HistoryIf you have questions, observations, or ideas for future episodes, email at trackandfoodpod@gmail.com 

Does a dinner party have to be “perfect” to be memorable? And what are the keys to ease and success when hosting? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!We're sharing menus from two separate dinner parties – one that felt easy, and one that was slightly more ambitious. We learned a lot by swapping notes about what worked well and what didn't go quite like we imagined. By the end of this episode, you'll learn how to make your next hosting experience stress-free, and you'll also discover the best recipe for a bubbling pan of cheesy stuffed shells layered with rich tomato sauce. It's a make-ahead friendly dish that's perfect for gathering friends at your kitchen table. You'll also discover our favorite layered salad, a vegetarian update of a Midwestern classic that's ideal for meal prep or can easily stand out at your next potluck.Tune in for a quick dose of home cooking inspiration!LinksIna Garten's stuffed shells recipe – Sonya skips the egg, and adds fresh thyme instead of Italian seasoning + grated parm or pecorino on topSonya's challah recipe can be found in her cookbook: BraidsSonya's fava bean mint dip recipe Butter swim biscuits by Naz Deravian from NYT Cooking Kari's 10-Layer Midwestern-inspired Salad from our Substack (it's free to subscribe!)Buffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellosGrilled fruit en papillote from Gourmet Magazine***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland!

Also on YouTube...What's really holding your Shopify store back? After 10,000 UX audits, Oddit co-founder Shaun Brandt has answers, and most stores are making the same 7 mistakes. Menus that bury the merch. Popups that hijack the screen. Product pages with zero context.This episode is a takedown of bad ecommerce decisions, packed with fixes that actually make you more money. Whether you're running a $50k side hustle or an eight-figure brand, the solutions are simple and the impact is real.If your conversion rate's stuck, this is your episode.Sponsors:Zipify – Build high-converting sales funnelsCleverific – Smart order editing for ShopifyLinksOdditShaun Brandt on LinkedInShopify Blog: What Is Conversion Rate Optimization (CRO)?Work With KurtApplyResultsNewsletter

Looked at your menu and thought, “No one's really gonna order that $12 juice, right?” I thought the same. But here's the truth mocktails and zero-proof drinks are on the rise. And if your bar isn't leaning in, you're probably leaving money on the table.In this episode, I'm breaking down how the sober curious trend is changing the game and how bar owners like you can turn it into a real opportunity.What You'll Learn:Why mocktails can actually be more profitable than cocktailsWhat Gen Z and Millennials really want when they walk into your barHow to create a zero-proof menu that's easy to sell and hard to ignoreHousemade sodas, seasonal flavors, and those Instagrammable drinks people lovePricing tricks, staff training, and menu design that make this all workThis isn't about turning your bar into a juice bar. It's about adapting to the shift without losing what makes your place your place.So if you've been side-eyeing this trend, give this a listen. You don't have to understand it you just have to be smart enough to use it.Learn More:Schedule a Strategy SessionBar Business Nation Facebook GroupThe Bar Business Podcast WebsiteChris' Book 'How to Make Top-Shelf Profits in the Bar Business'Thank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large. **We are a SpotOn affiliate and earn commissions from the link above. A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase bar profits and overall success in the hospitality industry.

We have all gone to a restaurant and confidently placed our order. We have heard these items many times before, however you may be mispronouncing these common words. Many items in the culinary world are borrowed from other countries that often speak a different language. We are here to boost your confidence and correct these common mistakes so you can order and avoid looking foolish.

Assurances, conso, nouvelles technologies… "On en parle" vous oriente dans tout ce qui fait votre quotidien. Au programme aujourd'hui: 1. Nestlé Waters condamné pour "tromperie" 2. 450 kilos sur un vélo? Nouvelles règles pour nouveaux modes de transport 3. Réaliser des menus bon marché 4. Guichet: vacances à l'arrache? Les bons plans pour l'été

When a fired Disney employee went full villain and hacked into the company's menu system, the consequences weren't just petty - they were potentially deadly. In this episode of Don't Eat Poop!, our hosts Matt and Francine dive headfirst into the bizarre true story of a rogue ex-employee who changed prices, dropped profanities, and worst of all, tampered with allergen info on Disney's restaurant menus. From food defense to the overlooked cybersecurity risks in food service, this is one story where food safety, tech, and a little insanity collide.In this episode:

Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, recorded Menu Talk from Boston, where he checked out some of the city's restaurants and took a short oyster tasting tour. He stayed at the Lenox Hotel, where Willow & Ivy is the on-premise restaurant.The two editors also talked about the surge in shakes, beverages and desserts inspired by the TikTok-famous Dubai Chocolate Bar. The viral sensation is impacting menus at Shake Shack, Nick the Greek, Paris Baguette and other concepts, which have recently rolled out items with a combo of chocolate, pistachio cream and kataifi (crisp shreds of toasted phyllo dough)—all components of the chocolate bar.We then shared an interview with Laura Camerer, senior manager of culinary, supply chain & facilities for Chicago-based Protein Bar & Kitchen. Protein is in high demand, and this fast casual incorporates the nutrient into many menu items as well as its name. Listen as Chef Camerer describes how she recently expanded the menu with eight smoothies and bowls while adding just two new ingredients to the pantry, and how steak is figuring into her next menu launch.

Christian BARAZUTTI est co-président de l'association Inter-CVS 59. Il est père de deux enfants en situation de handicap, militant de longue date et témoin engagé de l'évolution des établissements médico-sociaux.Christian BARAZUTTI nous partage son parcours personnel et militant, mais aussi sa vision très concrète de ce que doit apporter un Conseil de la Vie Sociale. Cette instance créée en 2002 pour permettre aux résidents, familles, professionnels et représentants légaux de s'exprimer sur la vie de l'établissement est souvent peu investie, notamment dans les EHPAD, où la fragilité des résidents et la diminution de la durée de séjour rendent complexe le maintien d'un mandat de trois ans.L'échange met en lumière les freins : méconnaissance de l'instance, fatigue des aidants, difficultés d'expression pour les personnes avec handicap cognitif, et parfois une présentation trop technique ou infantilisante de la démarche. Pourtant, quand il est bien accompagné, le CVS devient un vrai outil de citoyenneté et de transformation.Christian insiste sur l'importance d'un CVS co-construit avec la direction, dans une relation de confiance, et surtout centré sur la parole des résidents, en les considérant comme des citoyens à part entière. Il partage de nombreuses pistes concrètes pour y parvenir : sensibilisation en amont des élections, réunions préparatoires pour constituer un vivier de participants, co-construction de l'ordre du jour, commissions thématiques, et surtout création d'un climat bienveillant, affectif et non infantilisant.L'épisode donne aussi à voir le travail de terrain de l'association Inter-CVS 59 : lecture à voix haute dans les EHPAD, interventions bénévoles, pièce de théâtre, fêtes du CVS, commissions Menus, et participation à des appels à projet.Cet épisode nous invite à dépasser le cadre réglementaire pour faire du CVS un véritable levier de participation, de reconnaissance et de lien social dans les établissements.

Chef Lynsey Comalander is bringing big flavor and local flair to the town of Clover, South Carolina. As the executive chef behind the popular food truck It's Worth It, Lynsey draws inspiration from her travels and serves up inventive dishes like tacos, paninis, and Puerto Rican-inspired specials that have her customers coming back for more. But her commitment to local food goes beyond the truck — she's a partner at Five Blossom Farm and resident chef for their events and farm-to-table dinners and is kicking off the 2025 York County Ag + Art Tour with a locally sourced dinner at the Mercantile.In today's episode, Lynsey shares how she works with farmers to source fresh ingredients, what she looks for in a farm partner, and what it really takes to create a meaningful, seasonal meal. If you're a farmer looking to get your products into local restaurants, this conversation is packed with helpful insights and real talk from a chef who believes that fresh, local food isn't just worth it — it's essential.Some of the questions we chat about:You've had such an interesting journey– from flight attendant to executive chef and food truck owner. How have your travels influenced the way you cook and the kinds of ingredients you seek out?Tell us about “It's Worth It.” What inspired the food truck, and how do you come up with your rotating menu items?What do you look for when sourcing ingredients locally? Are there specific qualities or values that matter most when working with a farm or farmer?For farmers listening who want to get their products into local restaurants, what's the best way to approach a chef like you? Cold emails? Farmers markets? A sample drop-off?You're a partner at Five Blossom Farm. How did that relationship begin, and what makes it work well?What's one thing a farmer could do that would instantly make your life easier as a chef trying to source locally?Are there any ingredients you wish you could source locally but haven't found the right farm partner for yet?You kicked off the Ag + Art Tour in York County with a farm-to-table dinner. What went into the planning of that meal — and what can guests expect from the menu?How do you balance creativity with seasonality when putting together these big, special dinners?In your opinion, what role do chefs and farmers play in reconnecting people with where their food comes from?What's your favorite locally grown ingredient to cook with right now — and how do you like to use it?Are there any local farms or producers you've recently discovered that you're excited about?What do you wish more people knew about where their food comes from — especially when they're eating at a local restaurant like yours or grabbing food from your truck?What advice would you give to farmers who want to be more involved in the local food scene — whether it's collaborating on events, supplying restaurants, or just raising awareness about what they grow?And finally—what's one thing about life as a chef  that would surprise people?Subscribe:Spotify | Apple Podcasts | YouTubeMentioned in this episode:It's Worth It Food Truck & CateringIt's Worth It Food Truck & Catering FacebookLynsey Comalander

In this episode, we're talking about how to bring your wedding design to life with invitations and day-of paper goods! Key elements of wedding invitations (2:25)Strategies for mailing wedding invitations (9:15)Booking your paper goods partner (12:54)Enhancing the wedding experience with day-of paper goods (14:30)Seating Chart & Escort Cards (16:05)Menus & Table Numbers (19:28)Links:Save The DatesA Complete Guide to Wedding Invitation WordingThis Is When You Should Actually Send Out Wedding InvitationsTyler Speier Events WebsiteInstagramPinterestYoutubeTikTokFacebook

This is a special edition of HNGRY Live, conversations with the paid HNGRY Trends community. Last week, the group came together for an hour-long discussion about personalizing menu data to individuals' dietary and allergy profiles, and eventually our nutritional needs.Join in on future live discussions by becoming a paid HNGRY Trends memberCheck out Foodini

Send us a textIn this episode, we're covering a full plate of theme park news and updates! First, we dive into Disney's recent changes to their dining reservation system — what's new, what's better, and how it affects your next trip. Then we take a peek at the newly released concept art for the Monsters, Inc. land — what is the future of Monstropolis in the parks? Over at Universal, we break down the latest news on Fan Fest Nights, talk about what makes these after-hours events unique, and who they're really for. And finally, we put the pedal to the metal and discuss the brand-new Fast & Furious: Hollywood Drift coaster that's racing its way into Universal Studios Hollywood — plus what it could mean for the future of thrill rides on the West Coast. Be sure to subscribe, leave us a review, and let us know your thoughts on these new additions! Ready for Monstropolis? Are you excited for Hollywood Drift? Drop us a message on social and be part of the show!Join us in our completely free discord https://discord.gg/4nAvKTgcRnCheck Out  All Of Our Amazing Sponsors!!Getaway Todayhttps://www.getawaytoday.com/?referrerid=8636If you want to book a Disney Vacation please use our friends at Getaway Today. Also if you call 855-GET-AWAY and mention Walt's Apartment you will get a special dose of magicThe Themepark Scavenger Hunt Game - Where In The Parkhttps://shop.whereinthepark.com/?ref=waltsaptpodcastCheck Out Sunken City Designs - from the mind of Louis Medinahttps://sunkencitydesigns.bigcartel.comWe are proud to be part of the Disney Podcast Family , checkout all the other great shows below https://linktr.ee/DisneyPodcastFamily

Listen Now to 116 Future Now Show Once again it is the week of Apple’s annual World Wide Developer’s Conference, with many announcements of the latest and greatest from the computer/phone company.  Naturally we have Taylor Barcroft  on the show to help with our report on what’s new in the Apple universe. Liquid glass design, anyone?  And can you believe the fiasco over this week’s riots in LA? And why oh why were so many Waymo robo-taxis destroyed? Meanwhile, this is a big week for Chinese college entrance exams and how to stop students from using AI? Why shut down AI systems country wide, of course! But…does this really work in a world where our AI allies are always with us? And then there are the non-human bubble ring blowers who share much of their world through this strange form of communications. Bobby Wilder brings us up to date with the latest on Bitcoin’s latest rally, and atmosphere martian sputtering??  Enjoy! How solar radiation strips away the Martian atmosphere

Chipotle and Chick-fil-A both have menu updates. The creators of Equinox fitness centers are entering the eatertainment space. And White Castle wants to join the Avengers.

 Karen Saves The Universe: Part 1Desperate aliens kidnap a Karen to save their world!Based on a post by LingeringAfterthought, in 3 parts. Listen to the Podcast at Steamy Stories.On the starship Onan, the Priamites dubiously watched the screen display the creature. Dr. Fehr's algorithm had brought them trekking across the galaxy to a smallish, blue planet around an unimpressive star. While there was no denying the power emitted by the angry, festering organic matter before them, the thought of containing it and bringing it back to Priam was daunting. Still, the fate of their world hung upon the success of their mission."Do we have; uh; audio yet, Lieutenant Cavill?" Captain Hemsworth said, pausing briefly to joylessly ejaculate into his cumsuit, which quickly reclaimed the essence he emitted and channeled it into one of the suit's containment pouches to be resorbed as nourishment.Ever since the people of Eros had unleashed their horrific weapon on them, the Priamites orgasmed almost constantly. The Eros Curse, which seemed like a gift at first, became a tool of enslavement and oppression as the great Priam civilization devolved into listless people who passed the time sitting and staring at nothing in particular. Even special holidays were simply spent gathered in each other's' houses, grunting intermittently. The children of Priam, spared by the curse of Eros by living in growth pods, were never exposed to the disease or its effects until the seemingly arbitrary age of 18, so at least there was no trouble with the censors. The demands of orgasming so frequently took its toll on the Priamite's bodies. Dehydration, muscle spasms, and fatigue were common. The effects on the mind were worse. It wasn't until the invention of the cumsuit, which not only reclaimed the fluid loss and prevented dehydration, but also reduced arousing sensations until the wearer was nearly numb, that it was possible for them to journey out into the stars in search of a cure.Guided by the ancient journals of the revered Dr. Fehr, the Priamites had come to a small planet where it was foretold that there was a force of great and terrible power. It was hoped that this force could be used to break free of the cruel Eros Curse, but time was running out. Even wearing the cumsuits, the crew of the Onan, who were the most stoic, intellectual and sexless men of Priam, felt themselves progressively weakening to the Curse. It was only a matter of time until they lost all sense of duty and simply went adrift through the universe."No audio yet, Captain. The resonant frequency is so shrill that if we don't modulate the pitch; uh;” Lieutenant Cavill replied, closing his eyes and shaking as he orgasmed, then collapsed and stared blankly at the control panels as he recovered.Another crewman took over at the panel, "Captain, I can give you audio, but only for a short time. Even on their planet, they; they; oh; oh fuck;” the replacement said, stiffening as he spurted inside his suit, then shook his head to clear it and looked to their leader for orders. Captain Hemsworth braced himself in his chair and nodded for him to activate audio.A horrendous braying screech filled the bridge, “ No Idea Why You People Can't Even Take An Order Right! I Ordered The Cobb Salad With Extra Avocado! I Don't Care If It's Not On There Or Not! Fix The Damn Menu! I Have Been Coming Here For Over 15 Years And I Know For A Fact That You People Had Cobb Salad On There Two Years Ago When You Were Called Baker's Pie;"Another voice interjected, soft and conciliatory, "Oh, yes, ma'am; I see the confusion. The Baker's Pie that was here went out of business. This restaurant is Snooker's, now, so we don't have the same menu, but our club salad is very similar to;""Are You Actually Interrupting Me? Get. Me. A. Cobb. Salad. Extra Avocado! Do You Understand? Extra Avocado! Mucho Amortado! Comprendo Estupido?"Even in that short interlude, most of the Onan's bridge crew had begun bleeding from their ears and collapsing onto the deck. Captain Hemsworth, a man of rare tolerance and stamina, struggled past their unconscious bodies to the control panel and lowered the volume until it was barely audible. "Computer, disburse caffeline into bridge life support systems, 15 parts per million," he mumbled, leaning on the control panel for support as the strong stimulant hissed into the room. He didn't like to use the drug, because the heightened energy it gave often led to periods of prolonged involuntary masturbation, but he couldn't afford to waste time for the crewmen to awaken naturally. Not when conditions were so dire on Priam.Lieutenant Cavill groaned and rose weakly, climbing back into his console chair and checking the readings. "What happened, Captain? Our scans showed a primitive civilization on the planet without any meaningful defenses. What was that? Some kind of weapon?" he asked.Captain Hemsworth did a double-take at the crewman in wonder, but he said nothing. All around him, he watched the rest of the crew slowly getting to their feet and going back to their positions. All the men were alert, aware, and focused on their duties. Several of them were talking to each other; in full uninterrupted sentences. No one drooled, no one's eyes rolled back; not one of them stared off into space, as if dully re-living the curse that had infected their brains. He, himself, had not even felt the urge to sexually relieve himself once, even with the high levels of caffeline in the air. Indeed, he had not felt anything below the waist; not since he heard that voice. He doubted whether he would have the urge to orgasm ever again. They had finally done it."That was no weapon, Cavill; it is what we came here to find. It's the cure that Dr. Fehr told us was here all along. Contact High Command and tell them; tell them we found it. Tell them we have found; The Karen.The man-eating woman.After straightening out the incompetent waiter on her order, Karen Carmichael excused herself from her prayer group's table and walked to the restrooms, incensed. What kind of man actually cries when taking an order for a salad? Probably gay; or whatever kids were calling themselves these days. Was there such a thing as "gay" anymore, when people "identified" themselves as whatever the hell occurred to them? What was the point of picking a sexuality when people didn't even have a species anymore?Of course, Travis the Waiter had to play the victim about it, too, making the entire restaurant gawk over at their table like they were monsters. He probably knew they were a nice church group and went out of his way to make trouble. Sure, they all scream for "tolerance," but their types couldn't wait to attack nice people of faith like her who showed the world what it was to be decent and pure of heart. Well, he could just kiss his tip money goodbye! Tipping had gotten ridiculous anyway; a generation of whiny babies feeling entitled to extra money just for doing their jobs. ‘If ‘; they did their jobs. She couldn't even get a salad; and, by God, if the Manager didn't make things right, her Yelp review on this place would burn a hole through people's screens!Karen pushed on the door to the restroom tightly clutching her can of pepper spray, because sexual predators were always trying to rape women like her in public restrooms, and she nearly screamed when the door opened. Wet paper towels were everywhere. The garbage bin was overflowing, and some slob had splashed water all over the sink area! Now, she'd have to make the Manager take care of this, too! More drama, when she just wanted to have a nice lunch with her friends. And, of course, the Manager would just try to ‘handle ‘; her; as if she was some unreasonable bitch just for wanting to use a facility that wasn't absolutely disgusting! Then looking near her, but not at her, the Manager would apologize in that fake-nice voice and offer to comp her meal; offering her even more of what was bad in the first place. Managers and their fake apologies. They weren't sorry. The soulless jerks never meant it. They just wanted her to go away; acting like she was a scamming thief instead of someone who just wanted to be treated decently.She settled on the toilet and tried to calm herself. Lately, half the time she wanted to cry, or scream, or tear out her hair; but it wouldn't matter. Nothing would change. Everything changed around her, though. Menus; her children; hairstyles; prices; everything changed. It felt like everything had just left her behind. She looked everywhere for the things she used to love, but she couldn't find them anymore; and if she did find them, they weren't the same as they once were. Nothing made her feel her joy like she used to. That was it. Maybe she was done; that her turn at having any real joy was over. Now, the only time anyone tried to make her happy, or even looked at her, was when she screamed at them.Karen opened her eyes to a rattling sound at the door of her long, handicapped-bathroom stall. "Occupied!" she called out. To her dismay, the dial holding the sliding bolt turned all by itself and the door unlocked. "Hey! Get out!" she yelled, grabbing her pepper spray and holding it in front of her while she tried to stand and pull up her yoga pants."Nice human; good human;” a vaguely disembodied male voice said as a dark, hooded figure in a bizarre form-fitting spacesuit stepped into her stall holding what looked like a staff with a flexible loop affixed to the end of it. It slowly stepped toward her, as cautiously as one might approach a spooked animal. "Human want a nice piece of kale? Yes you do! Yes you do! Who's a good human?" it asked, holding out a curly dark green leaf to her and shaking it temptingly."What the hell?" she yelled, fumbling with the pepper spray can and trying to figure out how to make it work, just as the loop at the end of the staff went down over her head and around her neck, cinching tight.Karen choked, clutching at the loop with one hand, trying to loosen it so she could breathe, and with the other she emptied the can of pepper spray into the hooded face of her attacker. She struggled wildly, but the staff with the loop effectively controlled her and prevented her from landing any punches or kicks on her attacker. As darkness started creeping in on her vision, the last thing she saw was the figure deeply inhale the cloud of pepper spray and hold its breath, then say in a choked voice, "Ready for transport, sir; and man, they've got some good shit down here;”The forgotten leaf of kale fell down next to where Karen's cheek was pressed against the filthy bathroom floor, and with what she feared was her dying breath she choked out, "I want; to see; the; Manager;”Karen's ne victim."I used kale, Sir. Worked like a charm. It's one of the most nutritionally dense materials on the planet, so naturally, it was irresistible," a larger Priamite said to Captain Hemsworth, as he stripped out of his protective suit in a small enclave, bathed in an undulating light.Captain Hemsworth nodded. "Good work, Commander Momoa. Decontaminate for a full four cycles and I want protective measures in place for all personnel. God knows what this thing is capable of when it wakes."Karen heard garbled voices nearby, but kept her eyes closed and tried to steady her breathing. What had happened? The air smelled odd; almost crackling with ozone and energy, like a storm coming. The ambient sounds of the room told her she was not in Snookers anymore. Probably human traffickers. She saw a whole show about it. The bastards kidnapped her and were going to sell her into sexual slavery; except that she wasn't a teenager. She was 51 years old. Nobody would pay for sex with her, much less risk a felony conviction for it. Any ransom demands sent to her husband were going to have disappointing results, as well. So, what was going on? Why was she here? The kids were in college and wouldn't even notice she was gone until Christmas came. Her friends; her passive-aggressive competitors, if she was being honest; they'd just assume she left in a huff and stiffed them on the lunch check. The cold, hard truth was: nobody cared about her anymore and she knew it. That meant, if she was going to get out of this, she would have to do it herself. Her cheek hurt where it had hit that disgusting bathroom floor and she reached her hand up to touch it. The voices yelped in alarm and Karen opened her eyes to see two figures backing away from the enclosure she was imprisoned in."Who the hell are you, and what have you done with my purse?" she yelled, pushing herself to her feet. She walked toward them, crossing her arms and glaring. "I want whoever is in charge over here right now! I mean it!" she yelled, pointing as she walked toward them. One of the figures screamed, clutched at his ears and doubled over, staggering around the room dramatically. The other, larger one she recognized from the restaurant bathroom was in some tanning-booth-looking-thing, half naked and gorgeous in a likely-sexual-predator kind of way. Rather than flailing around the room, he seemed to have gone into a catatonic trance. God, people were useless. "You! Himbo!" she shouted, pointing at him. "Where is my purse? Did you even think to get it when you kidnapped me, or am I going to miss my Ozempic shot? I hope to God you assholes have good lawyers!"The beefy kidnapper in the tanning booth wobbled, then vomited loudly. Karen snorted as he slid down to the floor, unconscious. Pathetic. The smaller figure dove toward a panel on the wall next to her enclosure and pressed a few buttons and she heard the ambient noise of her room change, like it was encased, somehow."I've muted it. It's become even stronger than before;” Captain Hemsworth gasped, helping Commander Momoa to his feet again."How are we going to get it back to Priam? We could choke it out again every time it awakens; give the privilege out as a reward to the crew?" Commander Momoa suggested eagerly."No," Captain Hemsworth said, coming closer to the force field separating him from the angry Karen still yelling and pointing from inside the enclosure. "The cumulative effects of throttling it constantly might affect its functioning. We need The Karen at full power if we are to rescue Priam. We need to keep it conscious. We must feed it, provide it breathing gasses, and keep it clean; it appears to be constantly decaying. That reminds me ; cleaning duty goes to Ensign Holland. He's still on my shit list after the incident with the Zendayans.""Aye, sir."Captain Hemsworth cleared his throat and pressed another button on the side panel. "Hail Karen, bringer of blessed flaccidity, destroyer of abhorrent lust, and banisher of all erotic thought. We are men of the planet Priam. We mean you no harm. We come to you seeking aid, and we come in peace. Actually, until we found you, we would come almost constantly. It was disgusting. Everything was sticky. You see, our enemies from Eros sent us the most perfect pornographic images disguised in an innocent-looking email attachment. Once they were seen, they could not be unseen. They were burned into our brains, cursing us with perpetual arousal. The first wave of Priamites were taken by surprise once they activated the link. The next wave fell victim when the first wave posted the link on their social media because it was just so unbelievably; anyway, after the rest of our population fell out of curiosity or boredom, our civilization was nearly destroyed. We have been searching the stars for a cure, but to no avail. Then, just as all hope seemed lost, we found you; we heard your voice; and our loins finally withered. You are now a guest on my ship, The Onan, en route to my homeworld Priam. There, we will deliver your noxious, strident sounds to everyone, freeing them from their intransigent arousal. Then, after we are assured that all have been cured, we shall return you to your home."At this, Karen made an unpleasant face and began breathing on the clear wall of her enclosure, fogging it. Then, she quickly wrote a short message. "What does it mean?" Commander Momoa said, squinting at the squiggling lines she had made.At this, the computer made a chirp and began speaking, "The message, from the American dialect of the language English translates to: Why didn't you just make a recording?"Captain Hemsworth's shoulders slumped and he closed his eyes with a sigh. Commander Momoa's eyes went wide and he clapped his hand over his face in exasperation. "Fuck;” Momoa said in realization. "A recording;”"Dammit. We didn't have to take her at all, did we?" Captain Hemsworth groaned.Karen glared at them and wrote another word on the wall. As certain as Captain Hemsworth was that he did not need or want the translation, the computer was already on the job. "'Dumbasses,'" the computer cheerfully intoned, "a colloquial phrase, plural of the insult 'dumbass,' meaning 'a foolish or stupid person.'""End translation. Yes, Karen, if we had thought to record your voice instead of kidnapping you, this might have been a much shorter story, and considerably less inconvenient, but as it is, we are closer to Priam than Earth at this point, and our course is set. We will bring you to Priam and then return you home. Perhaps kidnapping you was not the most well-considered solution, but I defy you to think clearly after constantly watching porn for eons and let me know if you do any better."Karen's new calling.Great; as if getting old wasn't insult enough, I've actually become an intergalactic sexual repellent, Karen thought to herself as she paced around her cell. A lifetime of trying to do things right, and this is what it gets me. She wasn't so surprised that there were aliens in the universe, or that they had somehow weaponized porn, but that with all their advancements they were still so stupid!Sighing, she closed her eyes and listened to the ambient sounds of her cell. Life had been so noisy, the last 30 years. Everyone needing her, pulling on her for one thing or another. No peace. Lately though, with the kids gone and Cal; otherwise occupied; life had gone silent. The silence that she had wished for held no peace when it finally came. It just reverberated with the memory of things that had left her behind, making her anxious to fill the emptiness with noise. Nothing came to lure her mind away from the silence, no pleasurable temptations; her duties were done and it felt wrong to do, or even think about, anything else. My god, she had been kidnapped, was flying through the galaxy, and was surrounded by beefcake aliens and she was still thinking about that stupid loose tile in the master bathroom; she needed to get it fixed before the house was sold.A slight sound outside her cell drew her attention. "Who's there?" Karen asked, softly, opening her eyes.A wide-eyed figure peered around the edge of her cell, moving with cautious curiosity. It seemed younger than the other ones. It moved with a sense of barely-restrained eagerness, adorable and earnest. It also held a curved sort of wand in its hand."Honey, if you're here to anally probe me, I'll pass. I already had a colonoscopy this year, I'll have them send you the records;” she murmured, not expecting an answer.After a pause as the figure listened to the translation, its large eyes got even wider. "Is that how you poop?" he asked."What?" she asked, looking more closely at the young alien."I'm supposed to clean your cell when you poop; but you haven't pooped yet; wait, do colonoscopies make you poop?" it asked, scandalized.Karen closed her eyes and shook her head, "No. Colonoscopies put a small camera up your ass so that we can pay a doctor to do what we were afraid aliens like you would do to us if we got drunk in cornfields too much. They don't make us poop. In fact; well, never mind;” she trailed off, embarrassed.She still had vivid memories of her first colonoscopy earlier in the year, drinking gallons of preparatory laxatives, and the resulting quality time with her phone on the toilet. It was an odd experience; not awful, but not one that she could talk to anyone about. Her friends only talked about their kids and their successes, or whose husband cheated on them with some young thing, viciously salivating over their friends' misery with barely concealed glee. Forget about talking through her fears about it with Cal; that wasn't something he was interested in. Not anymore.After the procedure, she had been scared and disoriented from the sedation. For whatever reason, Cal hadn't shown up to give her a ride home. The stupid clinic wouldn't let her leave until someone could drive her home and take care of her. She just sat there getting more and more anxious. Eventually, she called an Uber and begged Xabiib the driver to pretend to be her neighbor; or just someone who cared about her. She spent the ride home trying to say his name correctly while he chuckled and repeated it for her. It was so horrifyingly embarrassing. It's one thing to have no one care about you, but another thing to have the whole world know about it when you were helpless and confused.Tears had rolled down her cheeks and she absently wiped them off with her hand. The young alien sat up and craned his head to look at the liquid on her hand. Karen snorted, "At ease, Holland. It's not poop. You're not getting anything out of me unless you have some heavy-duty magnesium supplements or yogurt."Holland's eyes went wide, "Are humans telepathic???" he gasped. "How did you know my name? Wow, that's so cool! Do it again! What am I thinking about now?"Karen suppressed a smile. Closing her eyes, she pressed her fingers to her temples and swayed from side to side, mysteriously. "I see something; something in the mist; something about; could it be; no, it makes no sense. Is it; a Zen; Zendayan? Does that make any sense to you?" she asked.Holland dropped his curved instrument in shock. "Yes! Yes! We just met them! We negotiated with them for supplies! I was there to carry stuff and; and;” he paused, shrinking in on himself a bit. "They are so beautiful. The Zendayans? So beautiful; and super nice; and just; like wow; I was supposed to just stand there until they were done with the talking and bowing and stuff, but they were just like so beautiful.""Well, what happened?" Karen asked."Captain introduced me and I bowed to them. I was feeling dizzy because, you know, their beautifulness just keeps radiating off them. Then; then; the most beautiful of them; she smiled." Holland stared at nothing, immersed in the memory, then wobbled, tipped over, and lay on the floor staring at the ceiling.Karen bit her lips in amusement. "I see. What did you do then?""I; I; I started talking and then I just couldn't stop because I was just trying to say how beautiful she was and how it just made my mind explode when she smiled and then I might have peed on the floor.""Oh dear," Karen said, cringing in sympathy. "We don't always put forward the face we want to when we are in our feelings, do we?" she said, quietly."Yeah; I've been cleaning poop ever since;” Holland sighed. After a while he sat back up, picked up the curved instrument and began twirling it in his hands. "So, like; what about you? Have you always made horrible noises?" he asked.Karen huffed, but then she saw the oblivious earnestness in Holland's face and sighed. "No; I wasn't always; like this. In fact, until about 30 years ago, I made beautiful noises. I was a pianist," she said."But, wait, they said you were a female;” Holland said, confused."Pee, an, ist," Karen repeated slowly. "I played the piano. It's an instrument; I was a musician. I was a student at Juilliard. It's a school on Earth; it was like a dream to even get in. I was on a scholarship, living in this shoddy apartment with my roommate Dana;” she trailed off, thinking about those days when everything seemed possible."Wait! Are you remembering?" Holland asked, breaking her reverie. "Can I remember it, too? Nobody wants to remember with me ever since the Zendayans, so I'm just left with my own memories and it gets so boring.""What are you talking about?""Well, it's kinda like; um; let me just show you. Computer, scan The Karen and project her memories," Holland ordered. A humming noise filled the room and a beam of light shot out of the wall and passed over her several times. Suddenly, her cell transformed into her shoddy apartment in Newark, New Jersey."Oh my gosh; it's just like it," Karen gasped looking around."Humans dream of getting into this?" Holland said, scrutinizing a cockroach scurrying along the floor."No, silly. This was our apartment across the river. We lived here when we weren't at school. Dana and I moved off campus in our second year. We took jobs on the side through an agency. That was when;” she sat down and a phone in the apartment's bedroom began ringing.A long, pale arm reached out of a pile of blankets on the bed and grabbed the phone. "Hullo?" Dana mumbled. A voice on the phone sounded irate. "Yeah, I'm almost there," she said and hung up.

Now, the bipartisan Whole Milk for Healthy Kids Act, led by Republican Chuck Grassley, would end restrictions on whole or two percent milk in the school lunch program.See omnystudio.com/listener for privacy information.

Planning a backyard dinner, summer party, or easy weeknight hangout but have no idea what to serve? If you're craving a relaxed way to bring people together around food, this episode serves up four summery, crowd-pleasing menus that are just as low-effort as they are flavor-packed. Think: charred corn brushed with lime butter and spiced with harissa, salads bursting with juicy peaches tossed in a tangy vinaigrette, and creamy no-bake desserts that you can make ahead and forget until it's time to wow your guests. By the end of this episode ,you'll:Discover 4 complete menus that highlight peak summer produce and are designed to be make-ahead friendly and low-effortLearn how to make a quick 10-minute main that keeps time at the stove to a minimumFind your go-to no-bake dessert made with fresh berries and a few smart shortcutsPress play to hear easy, flavor-packed summer menus — your next delicious get-together is waiting! ***Links: Sonya's Menu #1Main: Grilled chicken with yogurt marinade (whole chicken) by Tom Mylan from Food and Wine, and a version with boneless skinless chicken breasts by Elise Bauer from Simply Recipes (you can also use cut up chicken parts). You can swap a dairy yogurt for an unsweetened plain coconut yogurt. Side: Grilled corn chili lime butter, but swap the chili powder for a Harissa spice mix, and if you want it butter free you could also do this grilled corn with harissa from Serious EatsSalad: Sliced peaches and tomatoes with a pomegranate molasses dressing like this one from Maureen Abood, topped with fresh mint and/or basil Dessert: Blueberry lemon icebox cake from Sally's Baking Addiction, make it dairy-free with a whipped coconut topping or your favorite non-dairy heavy cream replacement Kari's Menu #1 Salad starter: A bibb lettuce salad from Two Peas and Their Pod, but skip the avocado, cucumber, and cheese Main: Butteriest Black Pepper Fish by Shilpa Uskokovic from Bon AppetitSide: Mustardy smashed potatoes with jalapeno gremolata from Athena Calderone and her book “Cook Beautiful”Dessert: Simple glazed lime cake from Bon Appetit, served with a trio of sorbets (thanks for the suggestion, Sonya!) Sonya's Menu #2Main: Sungold tomato pasta from Wishbone...

Episode #413 - Disney foodies, Cat Arcori, Kristen Hoetzel, and Aljon Go, talk about the new dining at Disneyland Hotels this Summer, Lilo & Stitch-inspired menu items coming to Walt Disney World and Disneyland, PLUS the latest travel deal!Book your vacation today, email: kristen@magicaljourneysvacations.com !SOCIAL MEDIA: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://facebook.com/diningatdisneypodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://instagram.com/diningatdisney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/DiningatDisney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://youtube.com/diningatdisney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Kristen Hoetzel⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.instagram.com/diningatdisney/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Cat Arcori -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.instagram.com/cat_astrophe/ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- Producer - Aljon Go⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.instagram.com/aljongo/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Intro - World Map by Jason Farnham. Photos courtesy of Disney Parks.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AFFILIATE LINKS: Stitch In Time offers t-shirts, tote bags, magnets, and more! Use promo code DiningatDisney to save 10% off your order - Dining at Disney Podcast is powered by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠RIVERSIDE.FM⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - GATOR FRAMEWORKS ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://gatorframeworks.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - KINGDOM STROLLERS ORLANDO - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.kingdomstrollers.com/?ref=kristenhoetzelgo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- AMAZON - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://amzn.to/3HKYfQm⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - DISNEY STORE -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/3t3joRT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - GARDEN GROCER -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/3JQC5yj⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://diningatdisney.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

In this episode, we dive into the stories behind some of San Diego's most interesting restaurant groups—from big names like Trust and Consortium Holdings to hyper-local players like The Leucadia Co. We talk about how chefs like Brad Wise and Brian Malarkey have shaped the city's dining scene, what's coming next (like Breakers Café in Encinitas and Odie's Pizza in Oceanside). Whether you're a foodie, a local, or someone just curious about where San Diego's culinary scene is headed, this one's packed with flavor.

This week is all about the new food coming to the DL resort for the 70th Anniversary celebration that started May 16th. What are you most excited to try?We'd love to have you leave a message here with your own favorite Disney story or anything you want to tell us about! ⁠⁠https://www.speakpipe.com/ropedropparkhop⁠⁠Thanks to Mouse World Travel for being the Official Sponsor of our podcast. Visit them at ⁠⁠⁠⁠⁠⁠⁠⁠www.mouseworldtravel.com⁠⁠⁠⁠⁠⁠⁠⁠ for all of your travel needs - Disney or otherwise!If you're not already following us on social media, we're @Ropedrop.Parkhop and we have a fun discussion group on Facebook - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ropedropping and Parkhopping⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!And join us on Patreon!

Hello!Menus.These little pieces of paper, seem to be so obvious and ubiquitous today, not worth thinking about, no further certainly aside from the restaurant.The new book from Nathalie Cooke, disproves this notion wholeheartedly. It provides glimpses into the meals enjoyed by royalty and the rogues, food prepared for the great and the good, adults and children, and how they reflect changing notions of health and institutions should feed for nourishment or punishment.With lavish illustrations, this is an exquisite book, which will make you think deeply.Nathalie writes "Menus whet our appetites. They tell us stories. They open windows on our past. They are designed both to pique and satisfy our curiosity. But even more so Nathalie argues that are strategic documents. They shape the diners' choices and enhance their dining experience.Ultimately, the endeavour is to emphasize the persistence of key elements over time and across contexts despite the myriad variations in menu design."Tastes and Traditions asks not just what is on the menu, but what the menu is doing. One takeaway is that menus “do not always present their wares in a straightforward way; some go off the beaten path, becoming almost as important as the food itself.”Cooke argues that we, as modern readers of historical menus, experience these documents as artifacts, with hindsight, curiosity and often surprise...Enjoy our conversation!Find out more on how to win a copy of Tastes and Traditions here: https://www.patreon.com/posts/do-you-want-copy-129031460Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Want more MTM Vegas? Check out our Patreon for access to our exclusive weekly aftershow! patreon.com/mtmvegas Episode Description: As a reminder you can watch this show as well at: http://www.YouTube.com/milestomemories This week Resorts World was in the news again for yet another shakeup at the property. As the new President is saying the casino is in "recovery mode" what changes do they have planned to turn things around and what is happening to their old "new" president? Plus who are they bringing in to turn around the slots and restaurants? In other news Vegas was busy this weekend but that didn't stop MGM from having another front desk meltdown. We also discuss: Mirage and Bottled Blonde updates, a Fontainebleau room service controversy, driverless car crashes, Desert Inn dining in 1953, MGM removing more walkways, the Cliffs at GVR, M Resorts cabana experience & gambling the way mother nature intended. 0:00 A case for private gaming salons! 0:40 Busy Vegas weekend & another MGM meltdown 2:50 Fontainebleau room service controversy 5:13 M Resort cheap cabana experience 6:11 Meeting MTM Vegas viewers in the wild 7:12 The ultimate Vegas prank 8:05 MGM removing even more moving walkways 9:38 A look back at Desert Inn in 1953 - Menus, postcards and more 11:20 The Cliffs at GVR may finally be happening 12:35 Bottled Blonde & Mirage drone updates 14:47 Will Harlem Nights (historic Westside casino) ever get built? 15:58 Zoox Vegas robotaxi crash & recall 18:19 Resorts World in recovery mode 19:40 New VPs of food & beverage and slots coming to Resorts World 20:50 Tightest machines on the Strip? Each week tens of thousands of people tune into our MtM Vegas news shows at http://www.YouTube.com/milestomemories. We do two news shows weekly on YouTube with this being the audio version. Never miss out on the latest happenings in and around Las Vegas! Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Podcasts, Spotify or by searching "MtM Vegas" or "Miles to Memories" in your favorite podcast app. Don't forget to check out our travel/miles/points podcast as well!

According to local representatives, drug menus are now being dropped through university student letter boxes in Limerick. John Cooke spoke to students in Limerick about the availability of drugs and we then hear from Sinn Fein TD Maurice Quinlivan, and Pauline McKeown, Chief Executive of Coolmine Addiction Services.

Speaking freely but wrongly, Puppies and McDonalds dollars all in this first hour with Dan Cook filling in for Jason!

Thanks so much for listening! For the complete show notes, links, and comments, please visit The Grey NATO Show Notes for this episode:https://thegreynato.substack.com/p/328-slack-crew-and-a-2025-p3The Grey NATO is a listener-supported podcast. If you'd like to support the show, which includes a variety of possible benefits, including additional episodes, access to the TGN Crew Slack, and even a TGN edition grey NATO, please visit:https://thegreynato.com/support-tgnSupport the show

It's Ticked Off Tuesday, and Jared is fired up! First, he tackles his frustration: PIZZA! Jared complains that the specialty pizzas at Jimmy V's in Raleigh are overly complicated, with too many aggressive or niche ingredients that make them hard to order solo. He wishes restaurants offered more balanced, gently creative options or solo-sized portions so diners eating alone could try something new without committing to a full pie.We then move on to emails: Jared reads one from a listener whose frustrating baggage claim experience proves that “priority” tags on checked luggage mean nothing. Plus, don't even get him started on the chaos of people crowding the carousel! Then, a listener shares their luxury lounge-level gripe about the lack of trash cans at coffee shops, leaving her with a purse full of straw wrapper ghosts. Finally, a homeowner vents about a disastrous basement construction job that left her entire house coated in dust thanks to careless contractors and zero protective prep. Jared breaks it all down with his signature blend of logic, laughs, and low-level rage. If you've ever been personally victimized by air travel, iced coffee logistics, or renovation nightmares, this episode will speak to your soul. Tune in for therapeutic venting, relatable rants, and Jared's brutally honest takes. Support the podcast by supporting our sponsors!Nutrafol Get $10 off your first month's subscription of Nutrafol with the promo code FEATHER at https://www.nutrafol.com/menHero Bread Support the show and get 10% off your Hero Bread order. Just use code JTRAIN at https://www.hero.co

An attack on Disney menus, a nun comedian, a truly historic photograph, a crank call to a football star, and things left behind in Ubers are among the minutiae topics discussed this week by Rick and Dave. [Ep389]

D&P Highlights: The Savannah Bananas are a must-see, former Disney employee sentenced for hacking menus full 294 Tue, 29 Apr 2025 18:57:00 +0000 UPjOulI0e8iGBUgrTdCn02TR6BFSsEPH news The Dana & Parks Podcast news D&P Highlights: The Savannah Bananas are a must-see, former Disney employee sentenced for hacking menus You wanted it... Now here it is! Listen to each hour of the Dana & Parks Show whenever and wherever you want! 2024 © 2021 Audacy, Inc. News False

Matt Wadsworth has, for the last decade or so, been working to make fellow visually impaired people's access to the food industry much easier. He developed the concept of Good Food Talks, which is now available as a free app, and it can provide a raft of restaurant menus in an accessible format and on the go. Matt has been working with food data management company Nutritics, to reach more providers in the industry. Nutritics are currently conducting research, that aims to better understand visually impaired people's access to the food industry. If you would like to contribute to their research by providing your experiences, you can do so via the link below:https://app.glowfeed.com/survey/727a96ce-a100-4560-b6e0-e4e02527dda7?linkId=c807f9ee-c876-4e70-9ede-bc033b3e1f3a&channelId=b212f786-3cc7-4dc2-b762-bd2762389ab7 Also on the programme: Jixie Dye has been visually impaired all her life, and she has recently fulfilled a long-standing ambition of becoming a published author. She joins Peter White in the In Touch studio to discuss her new children's book, The Welsh Witch and her subsequent series.Presenter: Peter White Producer: Beth Hemmings Production Coordinator: Liz Poole Website image description: Peter White sits smiling in the centre of the image and he is wearing a dark green jumper. Above Peter's head is the BBC logo (three separate white squares house each of the three letters). Bottom centre and overlaying the image are the words "In Touch" and the Radio 4 logo (the word ‘radio' in a bold white font, with the number 4 inside of a white circle). The background is a bright mid-blue with two rectangles angled diagonally to the right. Both are behind Peter, one is a darker blue and the other is a lighter blue.

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Send us a textThis week on The Digital Restaurant, Carl and guest co-host Jason Berkowitz dive into:Qu's move toward smart kitchens with integrated IoT systems (0m 50s)A sharp reflection on the restaurant "disruptors" that weren't — from Zume Pizza to Ghost Kitchens (4m 35)Why Chipotle's negative sales aren't just about the economy — and how training and tech are key to recovery (11m 05)A fascinating new look at menu personalization trends with EveryBite data (17m10)How technology can — and should — help restaurants become more sustainable (23m 20)Support the show

In this episode, I chat with owner Tim Hutchins, from Hutchins Barbeque, who has locations in McKinney & Frisco, Texas. See all things Hutchins Barbeque here: https://hutchinsbbq.com Facebook: https://www.facebook.com/hutchinsbbq Instagram: https://www.instagram.com/hutchins_bbq McKinney Address: 1301 N Tennessee St, McKinney, TX 75069 Frisco Address: 9225 Preston Rd, Frisco, TX 75033 Catering: https://hutchinsbbq.com/catering Menus: https://hutchinsbbq.com/menus Goldbelly: https://www.goldbelly.com/restaurants/hutchins-bbq?utm_medium=website&utm_source=partner&utm_term=2806 Tim's Tour of McKinney: https://www.youtube.com/watch?v=EGGk04rubdk

00:00 Intro01:10 Trump: US ‘Actively' Talking to China on ‘Fair Deal'03:33 US States to Be Hit by China Tariffs04:39 US Tariffs on China-Made Solar Panels Could Hit 3,400%06:25 US-China Trade Negotiations: What's Next?11:21 Former NY Governor's aide Linda Sun Set to stand Trial in July13:25 US Beef Disappearing from Menus in Beijing16:25 US Liquor Industry Copes with Tariff Uncertainty17:57 Humanoid Robots Race Humans in Beijing19:20 Expert on VP Vance's Goals for His India Visit

In this Omni Talk Retail Fast Five segment, sponsored by the A&M Consumer and Retail Group, Simbe, Mirakl, Ocampo Capital, Infios, and ClearDemand, Chris and Anne dig into DoorDash's latest AI feature rollout for restaurant partners (0:02). The tools include an AI-powered camera for high-quality food photos, an item description generator, and instant visual enhancements to improve online menus (0:08). Anne shares how these tools will help small, independent restaurants like La Bodega Taco Shop compete with larger chains (1:04), while Chris highlights the risk of all AI descriptions sounding the same (3:13). They both agree photography is the most impactful feature—it's what drives clicks and cravings (4:00). The discussion wraps with some food fun and a reminder that good burritos matter more than buzzwords (5:28). For the full episode head here: https://youtu.be/US96EqI2Bnk #doordash #restauranttech #fooddelivery #smallbusinesssupport #foodphotography

The entire crew of Mike, Scott, Pam, and Rikki are here today to share a fun show with you that ties in with a tradition unlike any other, The Masters! Today, we take a queue from Scotty Scheffler's Masters Champions Dinner Menu and each come up with 3 appetizers, a first-course, entree, and dessert from around Walt Disney World that we would serve to our Champions, the BOGP listeners! If you had to create the ultimate menu from around Walt Disney World restaurants, what would you pick? Please share your thoughts over on the Discord channel at www.beourguestpodcast.com/clubhouse. We hope you enjoy today's podcast!  Please visit our website at www.beourguestpodcast.com.  Thank you so much for your support of our podcast! Become a Patron of the show at www.Patreon.com/BeOurGuestPodcast. Also, please follow the show on Twitter @BeOurGuestMike and on Facebook at www.facebook.com/beourguestpodcast.   Thanks to our friends at The Magic For Less Travel for sponsoring today's podcast!

Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History (Reaktion, 2025) by Nathalie Cooke provides glimpses into the meals enjoyed by royalty and rogues, and by those celebrating special occasions or sampling new culinary sensations. It describes food prepared for the great and the good, meals served during sieges and tablescapes immortalized in art. It explores how menus entertain adults, link food with play for children, reflect changing notions of health and highlight the enduring human need to make meals meaningful. Lavishly illustrated, this book offers an engaging exploration of why menus matter and the stories they tell, appealing to food lovers and general readers, as well as professionals in the food industry. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's episodes on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

SO much news dropped this week, including more about the 70th Celebration coming up at the Disneyland Resort, SXSW announcements, and Season of the Force menus for the festivities starting the end of this month.Thanks to Mouse World Travel for being the Official Sponsor of our podcast. Visit them at ⁠⁠⁠⁠⁠⁠⁠⁠www.mouseworldtravel.com⁠⁠⁠⁠⁠⁠⁠⁠ for all of your travel needs - Disney or otherwise!If you're not already following us on social media, we're @Ropedrop.Parkhop and we have a fun discussion group on Facebook - ⁠⁠⁠⁠⁠⁠⁠⁠Ropedropping and Parkhopping⁠⁠⁠⁠⁠⁠⁠⁠!