Podcasts about Meyer

Send us a textTwenty-five years ago, on June 25, 2000, Stacy Moxon Meyer took her own life at Scientology's secretive Gold Base in Gilman Hot Springs, California. She was just 20 years old. In this powerful and emotional conversation, Claire Headley is joined by former high-ranking Scientology executive Tom DeVocht to uncover the truth behind this tragedy and expose the organization's elaborate cover-up.Claire and Tom take listeners deep inside the oppressive world of Scientology's Sea Organization, where Stacy had been separated from her husband for nearly two years, forced to work at a location so secretive her own spouse wasn't permitted to know where she was. The night before her death, Stacy had desperately sought permission to visit her husband in Los Angeles but was denied – a routine occurrence in an organization that systematically restricted members' movements and personal freedoms.What followed was a calculated deception. Scientology officials, including Warren McShane (described by David Miscavige himself as "a professional liar"), concocted a story that Stacy had been electrocuted while chasing a squirrel into an electrical vault. Claire and Tom methodically dismantle this narrative using police reports and firsthand knowledge, revealing how statements to law enforcement changed throughout the day as the cover-up was coordinated.Both hosts share their personal connections to the case – Claire was on the property that day and witnessed the aftermath, while Tom observed David Miscavige's cold reaction to the news while on a yacht trip. Their insider perspectives illuminate how Scientology's leadership, particularly David Miscavige, maintains absolute control over every aspect of the organization, from who could leave the property to how tragedies are hidden from public view.This episode stands as a memorial to Stacy and a powerful indictment of the conditions that led to her death. Through their testimony, Claire and Tom ensure that Stacy's story won't be forgotten and continue their mission to expose the abuses that persist behind Scientology's walls to this day.Support the showBFG Store - http://blownforgood-shop.fourthwall.com/Blown For Good on Audible - https://www.amazon.com/Blown-for-Good-Marc-Headley-audiobook/dp/B07GC6ZKGQ/ref=tmm_aud_swatch_0?_encoding=UTF8&qid=&sr=Blown For Good Website: http://blownforgood.com/PODCAST INFO:Podcast website: https://www.buzzsprout.com/2131160 Apple Podcasts: https://podcasts.apple.com/us/podcast/blown-for-good-behind-the-iron-curtain-of-scientology/id1671284503 RSS: https://feeds.buzzsprout.com/2131160.rss YOUTUBE PLAYLISTS: Spy Files Playlist: https://www.youtube.com/playlist?list=PLWtJfniWLwq4cA-e...

Get ready for a turbocharged episode of WFO Radio's livestream and podcast, hosted by Joe Castello! This week, Texas Motorplex co-owner Christie Meyer Johnson drops exclusive, must-know details about the 2025 Stampede of Speed (Oct. 3-12), unveiling game-changing updates for fans and racers gearing up for the iconic 10-day festival of music, drag racing, and Texas-sized thrills. Christie's breaking news will rev up excitement for the 40th annual NHRA Texas Fall Nationals (Oct. 8-12), a cornerstone of the NHRA Mission Foods Drag Racing Series. On-location NHRA drivers join Joe to celebrate the Texas Motorplex's 40th anniversary, sharing electrifying stories and insights about the historic track's legacy and its all-concrete racing surface that's set countless records. Plus, Mark Beatty from Red Line Oil fuels the conversation, diving into the brand's storied history, its role in high-performance motorsports, and expert tips on the best Red Line products for WFO listeners looking to maximize their rides. From nitro-fueled scoops to oil-slick tech talk, this episode is a full-throttle experience for every gearhead! Tune in live or catch the podcast—don't miss the action!

Meyer was on his The Triple Option podcast last week interviewing Oklahoma GM Jim Nagy about the idea of being a GM, and he made it seem like talking with agents of 17 and 18-year-olds was of zero interest to him and wished Nagy luck in the role Meyer went so far to say, “I'd rather step on a rusty nail and pull it out myself” in terms of the idea of being a GM in college football Show Sponsored by MIDWEST BANKOur Sponsors:* Check out Hims: https://hims.com/EARLYBREAKAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In today's episode of The Atheist Experience, Forrest Valkai and Jim Barrows dive into heated discussions surrounding the definition of God, the complexities of biblical morality, and the human search for purpose, challenging callers on logical consistency and the practical implications of their beliefs.Will in the UK claims that if God isn't real, nothing is, defining God as "that which has authority of all things" and later equating it to "truth" or "objective reality." Hosts challenge the idea of "truth" having "authority" or "governance," pointing out the vagueness and the caller's confusion between a map and the territory. Can an abstract concept dictate reality?Patrick in "Flying Lemurs" (FL) suggests atheists can't go wrong by following Jesus' command to love one another, referencing 1 Corinthians. Hosts question the practical application of this vague definition of love, asking if kindness can sometimes be impatient. Why should one rely on a book that also condones slavery and genocide for moral guidance?Watcher 215 asks about "information" in biology, hinting at Stephen Meyer's intelligent design argument. Hosts dismantle Meyer's flawed definition of information, explaining that random processes can produce information and arguing that DNA, if designed, is "horribly bad." They also highlight the logical contradiction in God simultaneously keeping and not keeping a record of wrongs.Mike in "Scuttling Crabs" (SC) disagrees with Jim's interpretation of "love is not proud" from 1 Corinthians. Hosts reiterate the biblical verse's vagueness, arguing it's uselessly general for practical life. They also critique the King James Version for deliberately misrepresenting words like "slave" as "servant," questioning the Bible's reliability as a moral guide.Joshua in Arizona asks if we need God to be moral, leading to a discussion on the problem of evil and God's condonation of slavery and genocide in the Bible. Hosts press Joshua on how an "all-good, all-powerful, all-knowing" God can exist in a world with immense suffering, suggesting such a God is not worth worshipping.Owen in Canada questions how atheists find purpose without eternal life or intrinsic meaning. Hosts explain optimistic nihilism, where individuals create their own purpose, and attribute the drive to survive to evolution. They challenge the caller's argument from ignorance, asserting that personal meaning does not necessitate a divine source.Thank you for joining us this week! We will see you next time!Become a supporter of this podcast: https://www.spreaker.com/podcast/the-atheist-experience--3254896/support.

This week, we're joined by Chef Lamar Moore -- a celebrated chef and culinary innovator, known for winning Vegas Chef Prizefight and for memorable showdowns on Beat Bobby Flay and Chopped, as well as Bravo's Welcome to Waverly. He's cooked for Barack and Michelle Obama, fed the Chicago Bears, and coordinated menus for Super Bowls and NBA Finals. His latest venture is etc. (Experience, Taste, Cocktails) -- a bold new dining concept in the South Loop, where he blends elevated Southern cuisine with an intimate bar experience. In the studio, Lamar shares insider tips on making next-level grits, recounts the wild ride of Vegas during COVID as he worked at Bugsy & Meyer's, reflects on the Waverly social experiment, and so much more.

Was wäre wenn …? Hätte ich doch nur … Müsste ich nicht eigentlich…? Das kennt wahrscheinlich jeder von uns: Gedanken, die immer wieder um dieselben Themen kreisen. Man kommt nicht runter vom Gedankenkarussell. Wiederkehrende, belastende Gedanken sind ein zentrales Merkmal vieler psychischer Belastungen. In dieser Folge fragen sich Atze und Leon, warum wir dazu neigen, in solchen Denkschleifen zu verharren und werfen einen Blick auf aktuelle Forschungsansätze und evidenzbasierte Strategien zum Grübeln. Was ist normal und was ist schon nicht mehr gesund? Und was können wir konkret im Alltag tun, um das Gedankenkarussell zu stoppen? Fühlt euch gut betreut Leon & Atze Instagram: https://www.instagram.com/leonwindscheid/ https://www.instagram.com/atzeschroeder_offiziell/ Mehr zu unseren Werbepartnern findet ihr hier: https://linktr.ee/betreutesfuehlen Tickets: Atze: https://www.atzeschroeder.de/#termine Leon: https://leonwindscheid.de/tour/ VVK Münster 2025: https://betreutes-fuehlen.ticket.io/ Quellen: Review zu RNT & Transdiagnostik: Moulds, M. L., & McEvoy, P. M. (2025). Repetitive negative thinking as a transdiagnostic cognitive process. Nature Reviews Psychology, 1-15. https://www.nature.com/articles/s44159-024-00399-6 Übersichtsartikel über die Forschung von Susan Nolen-Hoeksema: Lyubomirsky, S., Layous, K., Chancellor, J., & Nelson, S. K. (2015). Thinking about rumination: The scholarly contributions and intellectual legacy of Susan Nolen-Hoeksema. Annual review of clinical psychology, 11(1), 1-22. https://www.annualreviews.org/content/journals/10.1146/annurev-clinpsy-032814-112733 Teismann, T., & Ehring, T. (2019). Pathologisches Grübeln (Vol. 74). Hogrefe Verlag GmbH & Company KG. Watkins, E. D., Moulds, M., & Mackintosh, B. (2005). Comparisons between rumination and worry in a non-clinical population. Behaviour research and therapy, 43(12), 1577-1585. Praktische Tipps: Wignall, N. (2020). 10 Simple Ways to Stop Overthinking Everything. https://nickwignall.com/overthinking/ Becker, E. S., & Margraf, J. (2008). Vor lauter Sorgen.... Hilfe für Betroffenen von Generalisierter Angststörung (GAS) und deren Angehörige. Weinheim: Beltz. Wahl, K., Ehring, T., Kley, H., Lieb, R., Meyer, A., Kordon, A., ... & Schönfeld, S. (2019). Is repetitive negative thinking a transdiagnostic process? A comparison of key processes of RNT in depression, generalized anxiety disorder, obsessive-compulsive disorder, and community controls. Journal of behavior therapy and experimental psychiatry, 64, 45-53. Querstret, D., & Cropley, M. (2013). Assessing treatments used to reduce rumination and/or worry: A systematic review. Clinical psychology review, 33(8), 996-1009. Wang, S., Lu, M., Dong, X., & Xu, Y. (2025). Does physical activity-based intervention decrease repetitive negative thinking? A systematic review. PLoS One, 20(4), e0319806. Repetitive Negative Thinking transdiag. zu betrachten, ist als Idee nichtneu: 2 Reviews kommen auch schon zu diesem Schluss: Ehring, T., & Watkins, E. R. (2008). Repetitive negative thinking as a transdiagnostic process. International journal of cognitive therapy, 1(3), 192-205. Harvey, A. G., Watkins, E., Mansell, W., & Shafran, R. (2004). Cognitive behavioural processes across psychological disorders. Oxford, UK: Oxford University Press Die Geschichte der Reagans: https://www.spiegel.de/geschichte/attentat-auf-ronald-reagan-a-947145.html https://www.latimes.com/local/obituaries/la-me-joan-quigley-20141024-story.html https://www.nytimes.com/2014/10/25/us/joan-quigley-astrologer-to-a-first-lady-is-dead-at-87.html Redaktion: Andy Hartard Produktion: Murmel Productions

Liebe Leute,in dieser Folge spreche ich mit Dr. Hans‑Jürgen Boßmeyer über das Lernen mit Musik, speziell über die Lernsong-Methode.Hans-Jürgen ist bekannt als der „singende Dozent“, der sein Publikum nicht nur fachlich inspiriert, sondern auch musikalisch überzeugt.In dieser Folge wird Hans-Jürgen nicht nur erzählen, sondern auch live singen – und uns so direkt erleben lassen, wie seine Methode in der Praxis aussieht. Ein spannender Mix aus Innovation, Leidenschaft und jahrzehntelanger Erfahrung erwartet euch.In der Sprachanalyse (28:42) gibt es interessanten Wortschatz wie „etwas anstimmen“, „die Tücke“ oder Redewendungen wie „mit etwas nichts am Hut haben “.Viel Spaß beim Zuhören!Euer Robin

Friday, 4 July 2025   “But to what shall I liken this generation? It is like children sitting in the marketplaces and calling to their companions, Matthew 11:16   “And to what I will liken this generation? It is like children in markets, sitting and addressing their companions” (CG).   In the previous verse, Jesus declared that he who has ears to hear should hear. That was stated in regard to John being the Elijah who was anticipated in the book of Malachi. Now, knowing that many will not heed His words, He addresses the crowd, beginning with, “And to what I will liken this generation?”   Who Jesus is speaking about in this verse and the coming verses is debated. Although getting ahead in the commentary, this must be determined at some point. Some see “this generation” of this clause as Jesus' comparison to John and Himself. Others see it in reverse, meaning Jesus is referring to Himself and John as the children calling out.   To understand further, Jesus continues, saying, “It is like children in markets, sitting and addressing their companions.”   Here, the word agora is introduced. It signifies the town square, but the term is then extended at times to signify a market or thoroughfare. Therefore, there are children playing. These are small children in view of all who come through, where the people are gathered. As they play, they address those around them, here called “their companions.”   As for who “this generation” is referring to, seemingly convincing arguments are given for both views. For example, the Pulpit Commentary says –   (1) Many modern commentators (e.g. Meyer; Trench,' Studies,' p. 148) insist on the grammar and on the historical order in which the complaints are made, and believe that the Jews correspond to the pipers and the mourners, while it is John that refuses to rejoice, and our Lord that will not be sad.   (2) But the more usual interpretation is preferable. For   (a) in an illustrative saying one has chiefly to regard its general sense;   (b) in verse. 18, 19 the action of John and of our Lord in “coming” corresponds to the activity of the children;   (c) this interpretation seems much more in accordance with the context. The verses are therefore to be understood as meaning- John mourned in urging repentance, our Lord rejoiced in gospel liberty and preaching, but both alike were only ridiculed by the Jews. Markets; marketplaces (Revised Version); for there is no thought of the children helping their elders in traffic. And calling (which call, Revised Version) unto their fellows. Addressing them, but not necessarily noisily (Luke 6:13; Luke 13:12). Matthew 11:16   Vincent's Word Studies says –   “The Rev. Donald Fraser gives the picture simply and vividly: ‘He pictured a group of little children playing at make-believe marriages and funerals. First they acted a marriage procession; some of them piping as on instruments of music, while the rest were expected to leap and dance. In a perverse mood, however, these last did not respond, but stood still and looked discontented. So the little pipers changed their game and proposed a funeral. They began to imitate the loud wailing of eastern mourners. But again they were thwarted, for their companions refused to chime in with the mournful cry and to beat their breasts....So the disappointed children complained: ‘We piped unto you and ye did not dance; we wailed, and ye did not mourn. Nothing pleases you. If you don't want to dance, why don't yon mourn?...It is plain that yon are in bad humor, and determined not to be pleased'” (“Metaphors in the Gospels”). The issue is between the Jews (this generation) and the children of wisdom, Matthew 11:19.”   These arguments will be considered in the coming verses. However, a simple way to determine which view is likely correct is to look at the words “this generation.” In doing so, the likely view will be revealed. They are listed (as translated by the NKJV) as, Matthew 11:16, Matthew 12:41, Matthew 12:42, Matthew 12:45, Matthew 24:34, Mark 8:12, Mark 8:38, Mark 13:30, Luke 7:31, Luke 11:29, Luke 11:30, Luke 11:32, Luke 11:50, Luke 11:51, Luke 17:25, Luke 21:32, Acts 2:40. Note: Luke 16:8 is also close in thought to these verses. Likewise, other verses, such as Luke 9:41, though not using the term “this” still refer to the same generation in the same manner.   Reading those verses will reveal which view is most likely the correct one, even before all the verses related to Jesus' words here are completed. In fact, every other instance identifies the same particular category. If the words “this generation” here are not referring to what they are, it would be an outlier.   Life application: Although in Scripture there are times when words are used in a sense different from the more common rendering, it can generally be expected that selected words will be used in a consistent manner. In some instances, the consistency will help definitively identify what is being said or pictured.   Therefore, doing word and phrase studies is a very helpful tool when analyzing passages. Doing it from English translations may bring out false comparisons because translators often use the same word to translate different words, or they will use different words to translate the same word.   Such inconsistencies will cause an analysis to be off a bit. Doing word studies in the original languages is rather easy, but phrase studies can be a bit more difficult. At times, there are commentaries that have already done such studies, thus saving the effort. But even then, scholars can make errors. Therefore, if possible, it is still good to verify their work.   When reading commentaries, don't just hurriedly accept one because it sounds right. Reading those given above, the scholars have come to exactly the opposite conclusions. But if you were only provided with one of the commentaries, you might think that it sounds correct and agree.   However, with the two contrasting views, you can see that more thought and study are needed. As no commentary reviewed for this study analyzed the words “this generation,” it seemed like a logical point to check.   Expand on what you read. Consider what you come across. Think about what is being said and why the words are being provided by God in His word. Spend your time in the word wisely and check things out. It is a marvelous treasure of wonder and delight.   Lord God, help us to judiciously consider Your word, contemplating it from many angles and doing our best to determine what is right. May our conclusions be based on more than picking and choosing what we like or initially think, but on a careful analysis of what is presented. Help us in this, O God. Amen.

This episode is dedicated to our nation's veterans and to our country on this, our 249th birthday. Thank you, George - both of you.The "Do You Remember Episode" - Listen for the 'newcomer' trivia test in the second half of the episode!We welcome dear George McGee who says he is eighty something years young! Listen in as George shares some truly hilarious stories from mountain history and he really hits across so many places and families with his wonderful recounting of events. This is a real treat to hear a mountain treasure like George just sit and talk about days gone by and some of the great times and big events in this community's history. Sit back and relax and treat yourself to a great time and some wonderful knowledge about this community. Listeners will hear something about many topics, terms and family names such as:  Divine, Decosimo, Point Park, West Brow, East Brow, Size, Oehmig, Dickinson, John Divine, great grandfather coming down river, the robbery in town, Murfreesboro, Atlanta, King family, Fleetwood Coffee here, Richardson St house, raising chickens in basements, Louie and Dewy ducks, US Marine Corps, Army reserve, CUBA and Guantanamo Bay, marine aviation, Corinne Goree, Liza Vannoy, Tallulah , Lookout Highlands, LMPC, Mtn City Club, Henry King McGee, Covenant College , Russia, Belarus, Mig 29, etc...Also, the 'Newcomer Test' for Lookout Mtn….test questions….the Stardust Casino - the Air Force Base and radar installation, 1960 ice storm, Fletcher Bright, the gambling hall, Jimmy Hoffa trail , Robert Kennedy on the mtn, Jerry Summers, Chief Broadwater, Tom Thumb Golf, first in the nation miniature golf course, the 19th Hole bar, Pan O Ram Club,  The TOP Shop, Reuben Lawrence, integration at Lookout School, 1st Baptist of Lookout Mtn, Lkt Mtn church history, Masseys Gen Store, Esso Gas Station, Robinson Drug Store,  Massey Farm, The Little Club, firebombs, mummies, Whelands, Strangs, Nick Senter, Meyer, McAllister, Bennett, Guerry, Pound, Williams, Patten Hotel, JB Pound Estate, Griffiss, Bobby Davenport, Allison, Brock, Rustand, Baylor ‘54 , LMS Principle Jahn, the city dump, beating Roscoe Tanner, Stonedge is born.There is a lot to hear is this FUN episode so sit back and enjoy!Thank you, George! Well done dear friend!tMENovember 2010 Interview by Helen Burns Sharp with George McGee:George E. McGee III interview - Chattanooga oral histories - University of Tennessee at Chattanooga Digital CollectionsSpread the word! Find us at ...theMountainEcho.orgPlease "Like" and 'subscribe' for notification of new episodes on your media player's podcast menu. Also, on regular, full length, non-bonus episodes, many thanks for closing music featuring the Dismembered Tennesseans and vocals by the amazing Laura Walker singing Tennessee Waltz. Opening fiddle music played by the late Mr. Fletcher Bright.

Jessamyn Neuhaus shares about her book, SNAFU Edu: Teaching and Learning When Things Go Wrong in the College Classroom, on episode 577 of the Teaching in Higher Ed podcast. Quotes from the episode Human beings make mistakes. We make mistakes as part of learning. We make mistakes just being in the world. -Jessamyn Neuhaus Academia generally attracts people with perfectionist tendencies. -Jessamyn Neuhaus Sometimes there is no positive outcome when something goes wrong. Sometimes things just get messed up because people are human. -Jessamyn Neuhaus Inadvertently we have a subtext that teaching is somehow perfectible. Teaching and learning will never ever be perfectible. -Jessamyn Neuhaus Resources Snafu Edu: Teaching and Learning When Things Go Wrong in the College Classroom, by Jessamyn Neuhaus Center for Teaching and Learning Excellence (CTLE) at Syracuse University Picture a Professor: Interrupting Biases about Faculty and Increasing Student Learning, by Jessamyn Neuhaus Geeky Pedagogy, by Jessamyn Neuhaus Manly Meals and Mom's Home Cooking: Cookbooks and Gender in Modern America, by Jessamyn Neuhaus Let's Get Real or Let's Not Play: Transforming the Buyer/Seller Relationship, by Mahan Khalsa The Sleeper, by Mike Wesch SIFT (The Four Moves), by Mike Caulfield Our University Is Replacing DEI with Vibes and Vaguely Diverse Stock Photos by Carla M. Lopez for McSweeney's DEI? You're Fired! with Heather McGhee on The Weekly Show with Jon Stewart 10 In the Moment Responses for Addressing Micro and Macroaggressions in the Classroom, by Chavella Pittman 10 to 25: The Science of Motivating Young People, by David Yeager Critical Teaching Behaviors: Defining, Documenting, and Discussing Good Teaching, by Lauren Barbeau, Claudia Cornejo Happel Dippity Do Girls with Curls Curl Boosting Mousse MoMA Sliding Perpetual Calendar Mrs. Meyer's Clean Day Hand Soap Teaching and Learning Together in Higher Education International Journal for Students as Partners Tea for Teaching Podcast The Present Professor, by Elizabeth A. Norell Thrifty Shopper We Are Lady Parts on Peacock

Get all set for the Fourteenth Sunday in Ordinary Time with Fr. Meyer!

Dass Elon Musk eine eigene Partei gründen will, sollte die “Big Beautiful Bill” tatsächlich durchgehen, hat er schon vor ein paar Tagen versprochen - jetzt hat der Senat sich für die BBB entschieden – und wie reagiert Musk? Außerdem verkündet Trump, dass “einige wohlhabende Personen” TikTok kaufen sollen, sollte Xi zustimmen. Nur macht der wenig Anstalten, sich dementsprechend zu verhalten. Und Cloudflare bietet womöglich eine Antwort auf KI-Scraping an, nach der wir hier schon gesucht haben. ➡️ Mit der "Haken Dran"-Community ins Gespräch kommen könnt ihr am besten im Discord: [http://hakendran.org](http://www.hakendran.org⁠) Dass Elon Musk eine eigene Partei gründen will, sollte die “Big Beautiful Bill” tatsächlich durchgehen, hat er schon vor ein paar Tagen versprochen - jetzt hat der Senat sich für die BBB entschieden – und wie reagiert Musk? Außerdem verkündet Trump, dass “einige wohlhabende Personen” TikTok kaufen sollen, sollte Xi zustimmen. Nur macht der wenig Anstalten, sich dementsprechend zu verhalten. Und Cloudflare bietet womöglich eine Antwort auf KI-Scraping an, nach der wir hier schon gesucht haben. Kapitelmarken, KI-generiert 00:00 Hallo Moritz! 02:55 Donald Trump und TikTok 05:40 Elon Musk vs. Donald Trump 14:30 Neuer Head of Product bei X 22:08 Die Bedeutung von Community und sozialen Medien 24:55 Überwachung in den USA 29:54 Einreisebestimmungen 35:14 Cloudflare und die Zukunft des Internets 43:56 Altersverifizierung im Internet 49:01 Düstere Nachrichten aus Russland 50:46 MrBeast und die KI-Thumbnail-Debatte 59:02 Änderungen im DSA

Welcome to ALIVE, a weekly Gospel reflection with Fr. Jonathan Meyer! This week's message dives into Luke 10:1–12, 17–20, where Jesus says: “The harvest is abundant, but the laborers are few.”   Fr. Meyer reminds us that every parish has the potential for greatness—but it starts with each of us answering the call. Whether you're a priest, teacher, musician, neighbor, or friend, YOU are a laborer in God's abundant harvest.  

Make a donation to Unity Center of Norwalk⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠"What I Learned from Jesus" Rev. Arlene Meyer @ Unity Center of Norwalk, CT (6/22/25) ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.youtube.com/c/UnityCenterNorwalk⁠⁠

Maria Antonay Meyer is a Relationship Coach, Breathwork Facilitator, and the host of the faith-based Breathwork podcast called Breathe 4 Life. She and her husband are the owners of Ultimate Assist Coaching, and they help their clients get “LIT” which stands for love, intimacy, and trust. They help solution-oriented couples strengthen their relationships, and individuals on their personal growth journey to experience deeper healing and profound transformation. Maria Antonay believes, “Breathwork is God at work and God is better than any drug!”For free download of faith-based Breathwork for Forgiveness email: ultimateassistcoaching@gmail.com Web: https://ultimateassistcoaching.com/podcastThis is a Meditative (longer) session and is best done lying down.If you are new to this podcast or breathwork, you may find it helpful to listen to episode 1 first.Please consult your doctor before trying breathwork if you have any known health issues or are pregnant. Please do not do breathwork while in water, operating a vehicle or other heavy machinery.

Amazing Grace: What We Don't DeserveFor it is by grace you have been saved, through faith—and this is not from yourselves, it is the gift of God— 9 not by works, so that no one can boast. Ephesians 2:8-9 NIVGrace Is More Common Than You Think (Common Grace) He causes his sun to rise on the evil and the good, and sends rain on the righteous and the unrighteous. Matthew 5:45 (NIV)Grace is More Than Forgiveness: Forgiveness is something God does; Grace is part of who He is.The Lord is compassionate and gracious, slow to anger, abounding in love. He will not always accuse, nor will he harbor his anger forever; he does not treat us as our sins deserve or repay us according to our iniquities. For as high as the heavens are above the earth, so great is his love for those who fear him; as far as the east is from the west, so far has he removed our transgressions from us. As a father has compassion on his children, so the Lord has compassion on those who fear him; for he knows how we are formed, he remembers that we are dust. Psalm 103:8-14 NIV3. Saving Grace Is SpecificAbram believed the Lord, and he credited it to him as righteousness. Genesis 15:6 NIVFor it is by grace you have been saved, through faith—and this is not from yourselves, it is the gift of God— 9 not by works, so that no one can boast. Ephesians 2:8-9 NIV

An audio sermon brought to by Shofar Joburg.

Country music artist Angela Meyer joined Wake Up Tri-Countries to introduce her powerful new single, “Blood Disease,” ahead of her much-anticipated live performance at the Levitt Amp Galva Music Series on June 29, 2025. Meyer's forthcoming album, also titled “Blood Disease," releases in September and will be available on all major platforms like iTunes and Spotify. Crowned the Midwest Country Music Organization's “New Artist of the Year” in 2023, she continues to move listeners with her heartfelt songwriting and live shows. For more, catch her “Muddy Water Radio” program every Saturday on WQUD 107.7 FM. Find more about Angela Meyer on her website. Angela Meyer continues to capture hearts in the Quad Cities and beyond with her heartfelt songwriting and powerful live performances. Raised in a family steeped in country music, Meyer's artistic journey began when her grandparents gave her a guitar at the age of ten. By fifteen, she was writing her songs, quickly making a name for herself on stage. With more than a decade of professional experience, Meyer's sets blend acoustic covers and her country-western originals. She's performed from New Mexico to New York, including at the prestigious National Finals Rodeo events. Discover her music on YouTube at www.youtube.com/angelacmeyer.

Every Friday we pull a gem out of our archive for those who may not have enjoyed it yet. On today's ID the Future out of the vault, Oxford's John Lennox, Lehigh University's Michael Behe, and Darwin's Doubt author Stephen Meyer continue a probing conversation with host Peter Robinson on what they see as the growing evidence for intelligent design and the scientific and philosophical problems with Darwinian materialism. This is Part 2 of a two-part conversation. This interview appears on ID The Future with the kind permission of Peter Robinson and the Hoover Institution. Source

State lawmakers have just one day of work left in the 2025 portion of the current legislative session – the first session under new Gov. Matt Meyer.As they work to get a few more bills to the finish line on June 30th, we take some time on The Green this week to look back at what Gov. Meyer and the General Assembly were - and weren't - able to accomplish.Earlier this week, Delaware Public Media state politics reporter Sarah Petrowich joined News Director Tom Byrne to dive into this year's legislative scorecard.

Meyer, Luisa www.deutschlandfunk.de, Tag für Tag

Elon Musk hat keinen Computer - behauptet er, obwohl er selbst Fotos seines Computers postet. Wir haben viel EU-Kram, viel zum Kopfschütteln, etwas gute Nachrichten, vielleicht ist die Ende-zu-Ende-Verschlüsselung-zuEnde und es ist ein Haken dran, denn mit Lorenz Meyer ist heute der behakte Regulator bei uns! Kapitelmarken, KI-generiert 00:00 Hallo Lorenz! 03:09 Ein blauer Haken sie zu knechten 06:04 Elon Musk hat keinen Computer 09:06 Meta und die Massensperrungen 11:58 Fakeaccounts everywhere! 18:01 KI liest Harry Potter 20:51 WhatsApp-Verbot auf Dienstgeräten 28:33 Reisen in unsichere Länder 34:40 Marktmachtmissbrauch 37:34 Hass im Netz und Hausdurchsuchungen 39:27 Techkonzerne und ihre Strafimmunität 41:27 DSGVO 2.0 47:11 Die Veränderung der Sprache durch KI 53:39 Regulierung von sozialen Medien während Katastrophen 01:00:22 Funktionen und Emotionen ➡️ Mit der "Haken Dran"-Community ins Gespräch kommen könnt ihr am besten im Discord: [http://hakendran.org](http://www.hakendran.org⁠)

Time for a Thursday edition of Glenn Clark Radio, it was another day so that meant it was another game in which the Orioles got no-hit into the late innings of a baseball game, we'll talk about the putrid effort put forth against Jacob DeGrom, what's next for the birds as they finally have off today and much more. Plus, Baltimore's own, Derik Queen heard his name called last night an NBA Draft lottery pick, going 13th overall and heading to New Orleans (I think? You really never know with the NBA), we'll talk some NBA Draft, Queen, and so much more around the sports landscape. We're going to catch up with Baltimore native, Muggsy Bogues (Dunbar), at 10:30am to see how he's doing and his event at Middle Branch this Saturday which is free to the public as he celebrates Sherron Bogues day, we'll talk some Baltimore hoops with him too. At 11am, we'll check in with Orioles beat writer Jacob Calvin Meyer of the Baltimore Sun, talk some Orioles, their recent struggles, what it means for the overall macro outlook of the team and plenty more with the looming trade deadline. Then at 11:20am, we will chat with USA Today's Bob Nightengale as he helps us talk Orioles and MLB trade deadline, why he believes it's not a bad idea to go after Sandy Alcantara of the Marlins, the market for a few current O's with expiring contracts and lots more. Plus, it's a Thursday so Griffin will help us preview UFC 317 in 'Fighting Words' as well touch on Jon Jones retirement!

Meyer, Marco www.deutschlandfunkkultur.de, Studio 9

Orioles writer for The Baltimore Sun Jacob Calvin Meyer joined the show to discuss the Orioles play over the past week.

In this episode of Building Texas Business, I sit down with Pete Mora, founder of Fajita Pete's, to talk about his journey from running a full-service restaurant to building a scalable, off-premise food concept focused on delivery and catering. Pete shares how starting small and keeping the menu focused allowed him to maintain quality and simplify operations. He explains that by limiting the menu and designing the kitchen accordingly, they were able to keep costs low while serving large groups efficiently. His approach helped transition from dine-in service to a streamlined catering and delivery model. We also discuss the importance of hiring well and establishing effective systems. Pete admits he learned the hard way about managing people and the value of setting expectations early. As the company grew, building a culture based on respect, structure, and direct communication became essential to maintaining consistency across locations. Finally, Pete reflects on what it takes to be an entrepreneur. He emphasizes being prepared for challenges, not romanticizing the journey, and staying committed to the long haul. His advice is to set small, achievable goals and surround yourself with people who complement your weaknesses. It's not about doing everything yourself, but about building a structure that supports the growth of your business and your team. SHOW HIGHLIGHTS I delve into the entrepreneurial journey of Pete Mora, founder of Fajita Pete's, exploring his evolution from waiting tables in college to establishing a successful restaurant chain. We discuss Pete's strategic business model, which emphasizes a small footprint and limited menu to enhance operational efficiency and specialize in off-premise services like delivery and catering. Pete shares insights on effective team management, highlighting the importance of hiring the right people, setting clear expectations, and fostering a supportive work environment. The episode explores how Pete's innovative approach and adaptation of technology, particularly during the COVID-19 pandemic, contributed to the growth and success of Fajita Pete's. I examine the significance of maintaining quality and consistency across locations, with a focus on centralizing production processes and collaborating with partners who possess operational expertise. We discuss the advantages of being based in Houston, a competitive environment that offers access to resources and professionals, and how this has influenced the scalability of the business. Pete provides practical advice for aspiring entrepreneurs, emphasizing the value of setting achievable goals and understanding that success can also come from significant contributions within a company. LINKSShow Notes Previous Episodes About BoyarMiller About Fajita Pete's GUESTS Pete MoraAbout Pete TRANSCRIPT (AI transcript provided as supporting material and may contain errors) INTRO Welcome to the Building Texas Business Podcast. Interviews with thought leaders and organizational visionaries from across industry. Join us as we talk about the latest trends, challenges and growth opportunities to take your business to the next level. The Building Texas Business Podcast is brought to you by Boyer Miller, providing counsel beyond expectations. Find out how we can make a meaningful difference to your business at BoyerMillercom and by your podcast team, where having your own podcast is as easy as being a guest on ours. Discover more at yourpodcastteam Now. Here's your host, chris Hanslick. Chris: All right, pete, welcome to Building Texas Business. Thanks for taking time to come on the show. I've been a big fan of your food for years, so really excited about this opportunity. Pete: Well, thank you. I know you told me that the babies grew up eating some of it, so those are always my favorite stories when we get to see multi-generational type of business. We've done some kids from kinder through college now. That's how old we are, that's how long you've been around, I love that I hope my daughters listen. Chris: They don't listen to all these. I think I know that to be true, but they're going to listen to this one. Hayden and Holland grew up on Fajita Pete's. For sure, Fajita Pete's, tell us what that is what you're known for, fajita Pete's. Pete: We're a very small footprint restaurant. 98% of what we do is off-premise. That's our thing. It's either pickup delivery. Catering is a huge part of what we do. By catering, we specialize in corporate catering. Okay, so office lunches, like here at your firm, people call us up 30 people, 11, 30, 14th floor, 29, 25, richmond, you know and then we just show up. They, they like the ease of it. We do three types of deliveries. We do with the warmers, with the servers if you need them, or just drop off and get out of your way which is the most? popular one, but we specialize in a very limited menu so that way we can feed the hundreds of people we do every morning on catering, and then at night we turn into a delivery company, kind of like a pizza company. You call us up, feed us for four. Boom, we show up at your door with the food. Chris: And I can attest that you show up fast. Pete: Yep, yeah, that's from those small menus, so we specialize. There's very few things I'm good at, so I try to do as little as possible so I can be good at those things. Chris: Yeah, keep it simple, stupid, exactly, I love it. So I would think keeping the menu narrow like that helps you with controlling food costs and inventory and managing kind of the cost side of your business. Pete: Yeah, business-wise it's good on a lot of levels. The fixed costs, like you said, the rent. So the menu decides your kitchen layout. So, it decides your equipment package. It decides how many feet I mean you can get very granular with these things. It decides how many feet you need between the equipment, how you lay everything. Our menu specifically allows you to get high ticket items in the small area you know fajitas and group type of events. So we got a high ticket average for the restaurant industry and that's because our items are sold for families or for big groups like this. So it allows you to crank out a lot of food in a short amount of time and allows you to keep it fresh, and it's also a menu that transports well you can compartmentalize everything and it arrives the way you want it to it makes sense. Chris: So let's go back to the beginning. What was the inspiration for you to start this in the first place? At the beginning. Pete: Well, I waited tables to school. I went to. I'm from, naturally from columbia, south america, when we moved here. I grew up inief. I went through high school here, I went to U of H, got into the entrepreneurship program at U of H and that was a program that taught me how to really think about what I can do and scale. Having waited tables, I said well, restaurants really allow you to find out very quickly if you're going to make it or not. And my mom always told me we didn't bring you here to fill out applications, we brought you here to do something. Chris: Wow, I love that yeah. Pete: So with that mentality I was blessed enough to get out of the entrepreneurship program and run into the Meyer family. You know Meyer Land, meyer Park, sure, and we were able to get a very good deal on a restaurant that had been closed for a few years. Mr Meyer was very gracious, allowed me to go into his office. I learned a lot through that negotiation and we started a full service restaurant right out of college, 60 tables in Meyer Park, and that really taught us a lot. I mean typical immigrant story. Right, we made the tables in our garage. You know, walk through the snow in the Houston summers, all that stuff Uphill both ways. Chris: Yeah, exactly. Pete: So that experience was very good, and I always mentioned the full service restaurant because it led to what ended up being Fajita. Chris: Pizza yeah, it's part of your journey, right yeah? Pete: Taught me. The first year was just survival. Second year was figuring out. Okay, now that we kind of know what we're doing because you never know you kind of know what you're doing. Now how do we add revenue? And that's how catering became a topic. Chris: Okay. Pete: It got to over the six years we were there, where we grew the catering business to where it was doing more than our lunch business, and so when it was time to renew a lease, it just didn't really make sense to have the 6,300 square feet we had. Right, we took a leap of faith and went to a 1,200 square foot kitchen in West University and, thank God, it worked out. Yeah, you know, and that's kind of, we were able to keep what we liked from the restaurant business and do it in a way that allowed me to keep doing it, because maybe if I was still in full service I wouldn't be in the business anymore. It was just a very you know, starting at 23, and it was just very hard to get it going yeah uh, but it taught all the lessons I wouldn't learn. I mean, you learn, you know how they say. You learn more the first six months out of college than you do. Chris: The four years in right, yeah. So what was the name of that first restaurant? Pete: Poblano's Mexican Grill. Chris: Okay. Pete: It was in Westmire Park. Now they tore down that area. There's a Coles there. It's a nice development. Chris: Yeah. Pete: I'm very grateful to the people in that area. They were very nice to us. We still deliver to them a lot. You know, we have people that come by the kids. Like I mentioned earlier, we've been able to feed kids from since they're little to college, and when they're in town they come and say hi. So so it's been a very good community based business from the beginning, and I think that's what allowed us to really get the roots down. That allowed us to, you know, withstand all the problems that come with a new business. Chris: Yeah. So let's talk a little bit about those early days. You just said, and kind of alluded to it, those first six months out of college. You feel like you learned a lot more than you did in the four years in college. Anyone in any business starting out on their own there's a lot of headwinds. There's lessons learned. What were some of the things that the challenges you faced that you might share with the listeners to say now you know I went through this, you're likely to go through it too. Here's what I did to help and maybe something you experienced that someone might learn from your experience, to avoid Anything that you share from that perspective. Pete: I think at the beginning, with the restaurant business, you're in the people business right, and the biggest issue that you don't get practice at is managing your employees, your team, your coworkers. I think that was a big eye-opener because maybe people you run into people that don't have the work ethic you have, so you have to learn and I was, you know, young and my mom always told me start when you're young and dumb, because if you're smart enough, you won't do it. If you were smart enough, you wouldn't do this. Chris: Well, there's plenty of people that have come on the podcast that have said you know, yeah, you're never really ready, you just got to take the leap. It's like having a child. Pete: Yeah, you're never ready, it just comes, comes and now you have to figure it out. So, dealing with a crew setting up, the importance of setting up systems from the beginning and not willy-nilly as you go, which I did at the beginning, that's a problem. I said well, we'll figure it out. Chris: Follow your heart. Pete: I think during those trying times at the beginning, it was that developing systems, figuring out how to be a better leader to the people, and also all that while controlling cost, and what really helped me through it because businesses fail from being undercapitalized or mismanaged and what helped me through it is that we were always able to live very below our means to really withstand those pressures that came at the beginning. Chris: Okay, yeah. So yeah, it's good insight. You talked about the challenges of you know work. You're managing a team. There's challenges in building the team right Because you got to get it right and you're going to run across times where you make bad hires. What are some of the things that you've learned over the years? To try to? You know perfect that either the interview process or whatever to make sure you're hiring the right team members that can kind of buy in and get aligned behind your mission and your beliefs. Pete: I think it's hiring. When you hire out of necessity, you're already at a disadvantage. You just need bodies, right. I think, hiring at the right, getting the right person even if you don't have a spot for them, and making a spot for them Somebody that you think can be good for your team. 85 percent of the employee issues are solved at the hiring table. Yeah, you know, you need to get better at picking people who represent, and now people when they're applying, they talk very well, right, so you've got to get used to looking through the through the BS. That's the hard part yeah, and, and we're in the industry where we're talkers right, the end is the restaurant industry and also understanding and being compassionate that most people that are in the restaurant industry didn't that wasn't their goal originally. We get a lot of people that end up in this industry okay, so you have to be understanding of the path they've been through yeah, I didn't think about that yeah, and so so you have to allow them a growth path within your company, allow them a system that shows them respect and treats them like people, because I hear horror stories about how people get treated other places or and it's just the industry word, sure. So I think having that empathy and looking at the same time, looking through the BS and making sure the person you're hiring has somewhat the same values and goals, or at least providing a structure to where it's very clear what you expect from them, I think that's the only fair way to hire somebody Right, because at the beginning I was hiring people and I didn't have a structure, so that's unfair to them because I figured out, like I'm doing current. Chris: Right, right, right, you're living and breathing it. Yeah, someone you hire may not. Pete: No, they need a job yeah, and so learning that that immaturity I had at the beginning, that was key as well and it was unfair to the employee. So really creating systems becomes a way to be more fair to your employees. Set clear expectations, trackable expectations and achievable expectations. I think that's key to them. Chris: So you have this restaurant right, full service for six years or so, and you make a decision that's pretty significant to kind of really change up your entire business model. What was it that kind of you know led you to get the I don't know confidence or the ability to take that risk Like? Pete: everything else. Necessity Necessity Right, because you're signing an extension of a lease and it feels like a plea deal. That's not a good that's a good sign that you shouldn't sign that extension. You know Right, good sign that you shouldn't sign that extension, you know so. Then, luckily, some of my um. Greg lewis is a gentleman who found the spot for me at west you and I'm always very grateful to him. He was just a customer of mine. He said, hey, there's a spot. If you really think about doing it, there's a spot that's available, you should check it out and so I'm very grateful to him. Always he does a lot of real estate here in houston and um, it was a leap of faith in that. I knew that in 10 years I didn't want to be doing what I was currently doing. So I always think if you don't want to do it in 10 years, then don't do it today, because what are you doing? So I said I like this part of the industry and it was also more scalable. The model I was creating was more scalable and coming out of the entrepreneurship program, I mean, you go there to scale businesses. They teach you a lot of things. So I said this is more scalable. With my small brain, it was easier to fill in the spreadsheet and really explain to myself and prove to myself that it was going to be more profitable in the long run. Chris: It's interesting. I wrote a note to come back to this because when you were talking about full service to what you're doing now, it struck me that what you're doing now is way more scalable than a full service restaurant. It's tough and there's plenty of great examples in town that are still very successful restaurants, but those full service restaurants seem to have a. They gain up, the ones that sustain, develop a personality, typically around that founder and entrepreneur right who's there, and we have lots of great examples. I frequent them a lot but they're tough to scale. Maybe they go to two locations, but it's like it's hard to get beyond that personality of that person and what you've done is is may created something that still has great quality food, has your stamp on it, but doesn't require you to be at all the locations for it to be successful and I think that comes from the, the low operating cost, the simplified menu we spoke about earlier, all those things you know. Pete: I do think that the full service there's always. There's great restaurants here. Like I said, I was born in colombia. I learned how to eat mexican food at ninfas yeah you know, and, and there's a lot of amazing restaurants here in houston. People always ask me well, what do you think about this place? They're great. There's a dude, we're blessed in houston there's so much good food and it's just to me. I tell them it's just an honor to be even mentioned. Like they say oh well, I like your food. I compare it to this restaurant. I compare that. You know that's crazy yeah now it's to think of how it's scaled and how how people know we're actually starting to go from the. What the heck is a fajita pizza? Chris: oh, there's a fajita pizza right, which is a weird turn yeah, you know, I don't know how to tell a different mind. Yeah, yeah, so so you, yeah, so you start this new concept, you start to it. Let's talk through what were some of the challenges you faced in scaling the business. Pete: I think it was educating the market. Right, it was really letting people know because at that time in 2008,. You either got pizza delivered or Chinese and that's it. Yeah, so really educating the market that we do delivery. They're like, oh, okay, so for like 150 people or no, no, no, we do. And you would tell the customers would come in, it's a little room like this. They would come in multiple times and then until while they were there, they saw drivers going. They go oh, you deliver to houses. And it was just an education time because Uber wasn't really big. No, third-party platforms, so that was a very difficult thing. I also put the tortilla lady right behind the counter so I could see her hand-rolling tortillas, because also, when you go to smaller locations, people assume it's a lesser product. Right, it's an inferior product. So I said, well, let's put the lady right here so they know, because they're used to going to the restaurant and seeing the ladies make tortillas the good ones, you know and so they were like, oh, I get it, y'all make your food. It was just a big education process, educating the markets always was the hardest thing at the beginning. Chris: Talking about the tortillas, your quality of food is outstanding, my opinion. Thank you. I think other people agree. One of the challenges for a restaurant, I would think, in the scale, is maintaining the quality and the consistency. Is maintaining the quality and the consistency what? And you? You talked earlier about putting systems in place, but what? What are you doing to make sure that quality and consistency is there, because you're now all across the state of texas? Pete: yep. So it was very difficult to begin. Like I said, we we used to trim in house marinating house. It's a. I mean, we can get into the weeds on processes and procedures, but you would always maybe go to another store where they added sugar instead of salt to the marinade. So you're like, oh, we can't do that. Very early on I realized that I needed more system, more structure, and one of my goals was to grow. But I knew I couldn't do it the way I was doing it. Then we got to the point where we could marinate our stuff centrally and distribute it to our food distributor who takes it to the stores. So that was one thing that saved some concern, because that's the biggest heartache is the worst thing you can hear is I don't like that one as much as that one. Chris: Right, it's just different, right? Yeah, that hurts yeah. Pete: So it's developing relationships with manufacturers that can actually do your recipe the right way and deliver it to the customers. Chris: Sorry, yeah, go ahead. You've been talking a lot. Advert: Hello friends, this is Chris Hanslick, your Building Texas business host. Did you know that Boyer Miller, the producer of this podcast, is a business law firm that works with entrepreneurs, corporations and business leaders? Our team of attorneys serve as strategic partners to businesses by providing legal guidance to organizations of all sizes. Get to know the firm at boyermillercom. And thanks for listening to the show. So let's talk a little bit about innovation. What are some of the things that you feel like you have done, or maybe doing that are somewhat innovative, to help your business grow? Pete: Well, you go back to getting a good team around you, right? So when I started to grow, I ran into one of my partners, joey Aguia, who had a lot of operational experience in the industry. He was a franchisee for multiple concepts and, because I don't want people to think this all came out of my brain, I had a lot of help along the way and I would stop you because that is such a great point. Chris: Rarely has anyone just done it on their own right. You surround yourself and maybe we'll talk a little bit about that in a second, but I think it's a great point we should pause on, it's knowing what you're not good at. Yeah. Pete: And luckily. Chris: I'm so bad at so many things that it was just finding people all over the place that could help me. Well, I doubt that part but I bet you know. Pete: So innovation so you were talking a little bit about All right. So innovation was going to these manufacturers and our recipe is citrus-based. So technology really caught up to what we do in that not that we do anything special, but the way we do it was very hard for technology to be able to put it in a stable way that could perform the way we expected. So along the way we got with further processors who marinated our product and that was a three-year process to really get it right. So that's innovation on their side right. For us it was our technology, our apps, our ability that helped us survive through COVID. Actually Our ability to do curbside, to be quick and responsive, the way we package our things, the way we set up our kitchen, which took a couple iterations, and to really limit steps and increase customers service through speed and convenience and, like I tell people, the three C's you know convenience, a consistency and quality dad joke, like my daughter says that joke and and so. So those three things really helped us to speed up our service and match. So the problem there becomes matching your service through technology and through your processes on the front end. So really investing into that at an early point helped us keep a little bit ahead of the curve along the way. Okay, so those type of innovations. Chris: That's great. Head a little bit ahead of the curve along the way, okay. So those type of that's great. So, as I mentioned, started in houston and one spot in west university. Uh, you've now expanded throughout the state. What are some of the advantages that you've experienced or see in being a texas-based business and maybe it'll kind of spread across the state? I? Pete: think that that well, I came to Houston. I don't you know, being here, you don't realize how big it is and how competitive it is, and, as I think being in that competitive environment really helped us, you know you gotta. I mean, you can't sell fajitas 23 years in Houston and not be good. Chris: Right. Pete: There's 10,000 restaurants that do a great job in Houston, so I think that was one of the things Having access to big providers, distribution, the ports, being close for our produce. You know being close to the border, so I think that being a hub allows you to control costs, develop business and really grow strategically. Having so many people here law firms, business professionals to help you along the way, you have everything you need in Houston, In Texas, you know, by professionals to help you along the way. You have everything you need in Houston In Texas by default, so I think that was really an advantage. Although it's hard to make it, I think you have the tools you need if you're lucky enough to run into them early. Chris: Okay, that's good. So, when you think about the restaurant industry, what are some of the headwinds that you feel like your company or the industry may be facing today, or that you see around the corner that you're trying? Pete: to. Right now. I think there's a crunch. People are spending a little bit less, right? I think we all see it at the grocery stores, we see it everywhere. So a headwind is how do you translate your value proposition to the guests? We're a community-based business, so we tell people teachers, preachers and coaches so that is part of the value proposition you have as a brand. But people still want to. I mean, it's all about the meat and potatoes, right? They want to get a good value for their food. So the headwinds are figuring out how to provide value, control cost and still deliver the quality that the customer deserves. Gotcha. Chris: What was one of the? When you think about struggles or lessons learned, what was one of the maybe failures or mistakes you feel like you made along the way in those early days that you overcame, but it taught you a lesson that you'll never forget. Pete: I think it was really like we mentioned in the beginning hiring problems. At the beginning it was a lack of maturity. It was a lack of having systems, like we mentioned. I think, maybe underestimating what I did in that well, if I did, anybody can do it and maybe making bad decisions on people I could put in key situations, and those probably came because my systems weren't good enough also. So I think really underestimating what you do as an entrepreneur is a problem that we all have. Underpricing your services is a problem we all have. And trying to compete with my full service restaurant, trying to be everything to everybody, having 70 items on the menu that was the biggest lesson. I said no, there's too much waste. It's too hard to be good at everything else. Let's just be good at one thing and replicate that. So I think those lessons really got us to where we are in learning how to trust other people in areas that you're weak at. Chris: I said well, going back to being the best at one thing, it's almost like the GE mindset, right? Yeah, let's be. If you can't be the best, let's not do it. Pete: Yeah, I got any color you want, as long as it's black. Yeah, you know so that's the way you, that's the only way I could figure out how to do it. Chris: Yeah, the kind of going back to the people and I agree with your emphasis on so much of it is in the interview process, hiring process. You usually learn that the hard way, right. And then you get to what do you do when you realize you made a mistake? And what have you kind of learned over the years about when you realize you've made a mistake, how to handle that and how to move? Pete: on. I think you have to be fair to the person. You have to let them go. You have to get rid of the people, right, inform them of why it's probably not a good fit. Most of the times, people just fire themselves. But in this situation where you make the mistake, you just have to be fair. Let them know what their strengths and weaknesses are, because I would want somebody to do it to my son. Sure, let him know where he messed up so he can be better next time. Say, hey, it ain't going to be here, but if you get better, you'll do better there. So having those clear conversations those are tough conversations to have, sure, they are, but they're important because they're part of leadership is not when you're with the person you know. Good leadership extends to when they're gone from you and in the lessons, like a lot of the leaders I've come across, I say the things they say still 30 years later because they're good leaders. So they don't have to be next to you to be a leader. So we, as people who are in charge of businesses, we have to understand that the leadership style we need needs to be forward thinking, right. Chris: But it's a great mindset to share. So let's talk a little bit about leadership then. I always like to ask people how would you describe your leadership style? How do you think that's evolved over the last? Pete: almost 20 years. I think it's like people, I'm very relaxed leadership style. I'm really not very confrontational. I need to get better at those things. But I take everybody's opinion. It's very disseminated the way we make decisions. It's never hey, make the call, pete, right, no, no, we talk about it. I involve everybody. People that maybe even ask why are you asking my opinion? Why do I? Whatever, I think it's very important to always take the opinion of people actually in the front lines, and that's the reason I like having my store, my original store, always because I'm making decisions for a store in Chicago, well, I need to feel the pain of that decision, I need to feel the weight of it, and if I wouldn't do it at my store, why would I do it at theirs? So it keeps you honest. You have to be with the team. I guess is the question for leadership. Chris: Sounds like kind of that servant mindset. Pete: Yes. Chris: I'm not going to ask you to do something I wouldn't do myself Exactly. Pete: And then, once decisions are made, expect everyone to know, get behind it, move forward. Yep, exactly, I think that's important part of especially the industry we're in, because people you, you deal with hourlies, salaries. Now with the franchising corporate staff is a different employee than at the store level, but everybody has a, a trigger. You can. You can touch people in different ways, but you have to take the time to know what motivates them. So you have to to be in it. Chris: Got to be in it. So we've kind of been talking around this, but let's go right into culture, right? So all you're talking about hiring the right people, telling them and being clear about expectations, giving them motivation and incentive to do that job. You know, how would you describe the culture that you believe you have at Fajita Pete's? And then what are you doing to make sure that, as you scale the business beyond that one location, that it is resonating in those other? Pete: locations. We need to do a better job of culture building. You always need to be doing a better job of culture building. I think it's by example, like I told about the leadership side. So we try to communicate directly with the teams. If there's issues, you communicate directly with the frontline people that don't expect a call from you, but it lets them know hey, somebody's watching, and not only when there's issues. When there's good things happening, you need to communicate that to them, because it's like putting deposits in a bank account right, every interaction you have with somebody is that you're putting a deposit or you're taking a withdrawal and if you go and only withdraw, they're not going to listen to you. There's nothing there. So you have to build that up. So those interactions are part of what we do as a culture. We need to incorporate probably more team meetings, as we do. We did at the beginning and now, as the company grew, we have multi-unit franchisees who kind of have a good vibe going on good culture within them. But I do think getting back to more scheduled team events is going to be good. We just had one a few months ago. So those things that allow people to see that you're in it with them. You're going through the same issues it's not just you and you have that support system. I think those things are critical. Chris: I like that and I think the team building right Creating opportunity for them to connect and build relationships so that the team within the team has a connection, feels like they've got each other's back will end up being a better product for the customer Because they're taking pride in what they're doing and want to help each other be successful. Pete: You have to believe your own BS. You know what I mean. Chris: If not, because part of the service that. Pete: You have to believe your own BS. You know what I mean. If not, because part of the service that we try to teach is genuine service. So you have to have a genuine. Like I tell people, don't learn my spiel, but learn in your words. Say the same things in your words, because I don't want it to sound rehearsed True. But, it's a tough thing, as we grow so fast, to really you go through six months at a time in the blink of an eye. So it's something that we have to be more intentional on and keep building that Right. Chris: There's so many things going on right. That's a good point as an entrepreneur, just how you juggle and manage because you're trying to keep the business going, trying to grow the business, you're trying to maintain relationships up, down and all around. But you got to. I think it comes back to systems and processes. Right To say we're going to have quarterly team meetings or whatever they're going to be, so that there's a scheduled cadence to doing the things that help create the connectivity. Pete: Yep, that's part of growth. I think it's just taking stuff off your plate, putting in the right, because on top of all the business stuff there's also life. Yeah, you have a family, yeah, exactly I know so you think about. Chris: you were a great education at U of H and the entrepreneurial program. So what? What type of advice, being where you are now looking back, for someone out there that maybe is thinking about starting on their own, like you did years ago? What are some of the one, two, three things you might say as advice to say, if you're thinking about starting your own business, regardless of the industry? Pete: What's some something you might say as advice to say if you're thinking about starting your own business, regardless of the industry, what's something you could pass on to them? I think you have to have. You have to go in it with open eyes and understand that it's going to be. You can have the best intentions and you can do everything fault, but it's always your problem. So I think that's having you have to know that going in and thank God, now there's industry. You hear, hey, I started a business, sold it in five months for X amount. That's awesome, but that's not everybody. So be ready to. If you're not planning on keeping it, don't start it. Be ready for that. So I buy a couple of little commercial real estate properties. Are you going to flip it? If I'm not willing to keep it for 30 years, I'm not going to buy it today. Now will I flip it? Probably. But you have to go in with the mentality If you're not going to keep it, don't start it. And, like the good things, set yourself small goals, because you always have the big picture as the entrepreneur, as the founder, sure, but set small goals and celebrate the wins, right, you know. So I, I think it, once you achieve those smaller goals, those milestones. You really need to celebrate them for you, because we have, I tell people, entrepreneurship is almost a disease, right, right, and you don't recommend it to everybody. It's not for everybody. 100 so, and there's nothing wrong with not being an entrepreneur now. Now there's a culture that everybody needs to be their own boss and side hustles, and not for everybody. There's nothing. There's entrepreneurship that they teach us in the entrepreneurship program also how to grow within the company Interesting, how to add value to your boss. Chris: I hadn't heard of that. That's great yeah. Pete: So that's a very important part, because not everybody, it's not for everybody. Chris: It's not, and that's a great point, right. Everyone thinks, and because of those, the the things that get the headlines right someone starts a company, a year later, they sold it to whatever it sounds easy, we're making it. Pete: You know the media romanticism about it yeah, but it's not for everyone. Chris: I mean, we're all different, we all have different strengths and and we said this earlier, you know in the podcast, in this episode it's not easy, it's not for everybody. So just because you can't do it, that make you a bad person. You have, you could have a very significant role within a company, even if you haven't found it uh, I would think that's a great thing on your resume is failure right, right that that that I mean. Pete: that's how we all learn, absolutely, you know. And another another thing is people who have done things. If you can move one rock out of the path of somebody coming behind, then that's also our responsibility. Right Now, will they listen or not? Because I remember 23,. You knew everything, you know, yeah, so, but you have to be available to those people as well available to those people as well. Chris: Okay, so you said you moved from Columbia. Yes, sir, what's your favorite thing about Houston or Texas? Is there an event you like to go to every year, or sporting event or cultural event? Pete: About Houston is that there's a lot of live events. So I like live stuff, I like sports, I love the Astros. Go to the Texas games, rocket games, I like that. If you wake up at, if you you're one in the morning and you want to eat food from any country in the world, you pick it. There's a restaurant here in houston for it. Yeah, I like that. There's a good international community. I mean, there's bad things, always the traffic and everything, but that comes with it, right. So I like the opportunity that it's there, because then you can learn from different things, you can apply what you learn in other areas. So that's what I like about it Just the broadness of it, the availability of whatever you can think of and the access to different people that come from maybe not a similar background, but we all have mothers, grandmas, fathers, brothers, sisters. So you end up realizing that the world is not as big as you think and we're not as different as we think. Chris: Very true, very true. So I'm 90-something episodes into this podcast. I've asked every guest this question at the end. When I ask you even though it just seems a little bit odd, but I ask my guests, what do you prefer? Tex-mex or barbecue? You with the fajita restaurant? It seems like it's not a fair question. Pete: It's not a fair question, because my favorite type of food is chinese. Okay, so no. But houston has a great uh text mix scene and and I think it's just awesome when people come here you've seen the interviews they come in for barbecue text mix, but there's so much more in between, sure, you know? I think it's. It's such a beautiful, it's a good city. Chris: It's a great city to be a foodie. Yeah, because it's also where it's such a beautiful part of town. Pete: It's a great city to be a foodie. Yeah, because it's also where it's at on the map right. You can access different produce products that match other cuisines, so then you end up getting more authentic food, like you would if you went there Now. It's not equal apples to apples, but it's a very good representation of whatever that culture is trying to portray. Chris: So last question you've mentioned is it's it's not being an easy being an entrepreneur, run your business. So what do you do to kind of for yourself, to kind of recharge, relax? Pete: Spend a lot of time in the afternoons with the family. The funny thing is cooking, which we do all day. But you know, go home, clip a branch of the rosemary plant, make some steaks for the family, spend time, go to live events. I think recharging that social battery. Being in crowds, I like that environment. That's part kind of the restaurant kind of gives you that. But you know, going to different live events, concerts and sporting events is really kind of the way to charge up and it allows you to be in the moment and, even though you never clock out as an entrepreneur, it allows you to kind of disengage for just enough. Chris: Yeah, you know until you're driving out. Nearly right, yeah, so well, pete, this has been great really your stories amazing and inspiring. Like I said, I've been a big fan of the food for four years before you, so getting to meet you has been a real pleasure. Pete: Thank you, thanks for coming on. Thank you, brother. Chris: Appreciate it.T Special Guest: Pete Mora.

Dr. Meyer: condenar a Israel tendría sentido ético, pero no político; nada cambiaríaEnlace para apoyar vía Patreon:https://www.patreon.com/julioastilleroEnlace para hacer donaciones vía PayPal:https://www.paypal.me/julioastilleroCuenta para hacer transferencias a cuenta BBVA a nombre de Julio Hernández López: 1539408017CLABE: 012 320 01539408017 2Tienda:https://julioastillerotienda.com/ Hosted on Acast. See acast.com/privacy for more information.

If you're a woman business owner over 40, join the Dear FoundHer... Forum to find support, advice, resources and mentorship—JUST FOR YOU. It's all inside, without the gatekeeping and without the overwhelm.Jennifer Meyer went from walking into jewelry shops with a sketch in hand to building a fine jewelry brand worn by Jennifer Aniston and sold at Barneys New York. She joins Lindsay to talk through the moments that shaped her twenty-year journey, from saving $7,500 over six months to cold-pitching jewelers and learning everything through trial, error, and curiosity. Jen shares how a last-minute decision to show her pieces to Aniston's stylist helped launch her brand, and how a quiet meeting at Barneys turned into her first major order. She talks honestly about what it means to build something on your own terms, why she's never taken outside investment, and how she's stayed grounded as trends and platforms have changed around her.You'll hear Jen reflect on the emotional weight jewelry can carry, the challenges of raising prices in a shifting economy, and what still drives her to keep creating. How do you build a business that can evolve as you do? How do you stay focused when it feels like everyone else is racing ahead? And how do you know when it's time to celebrate a win? Jen's story is a reminder that starting small doesn't mean thinking small. And that consistency and a little bit of nerve can take you further than you think!Jen is celebrating 20 years of Jennifer Meyer Jewelry this year and is giving YOU an exclusive discount for the next week. You can use the code Foundher15 to save on her website: https://jennifermeyer.com/Episode Breakdown:00:00 Jennifer Meyer's Journey from PR to Jewelry Design10:33 The Breakthrough: Jennifer Aniston and the Barneys Order14:29 Building a Brand Through Transparency and Hustle21:20 How Social Media Changed the Game27:49 Inspiration from Women and Celebrating 20 Years35:19 Real Advice for Aspiring Female FoundersConnect with Jennifer Meyer:http://www.instagram.com/jenmeyerjewelryhttps://jennifermeyer.com/Get on the Marketing Made Simple Waitlist: https://lindsaypinchuk.myflodesk.com/waitlistDear FoundHer Forum: https://www.dearfoundher.com/dear-foundher-forumDon't forget to follow Lindsay on Instagram: https://www.instagram.com/lindsaypinchukFollow Dear FoundHer on Instagram: http://www.instagram.com/dearfoundherPodcast production and show notes provided by HiveCast.fm Hosted on Acast. See acast.com/privacy for more information.

In this special ALIVE episode, Fr. Jonathan Meyer reflects on the powerful feast of Saints Peter and Paul—celebrated on the weekend of his very first Mass, 22 years ago! Through two gospel readings (John 21 and Matthew 16), we're challenged to examine what we love—and whether our lives show it—and to never give ourselves to anything less than the truth.   From Peter's call to love through action to Christ's promise to build His Church on solid rock, this episode invites us to go deeper in faith, love, and fidelity to Jesus.  

Meyer, Guido www.deutschlandfunk.de, Forschung aktuell

In this weeks podcast I am chatting with Heather. Heather is a licensed mental health counselor and she talks about her journey into the Nurtured Heart Approach and how much it has changed her life and the lives of everyone she works with.Tune in to hear her amazing story and insights!You can contact Heather via her website DynamicWisdom.Net

Tous les jours, du lundi au jeudi, la France bouge retrace une belle histoire entrepreneuriale.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Meyer, Luisa www.deutschlandfunk.de, Tag für Tag

On today's ID the Future out of the vault, Uncommon Knowledge's Peter Robinson sits down with Michael Behe, John Lennox, and Stephen Meyer, three of the leading voices in science and academia on the case for an intelligent designer of life and the universe. In the first half of a wide-ranging conversation in Fiesole, Italy, they explore the growing problems with modern evolutionary theory and the increasing amount of evidence, uncovered by a rigorous application of the scientific method, that points to intentional design of the physical world. The conversation appears here with the generous permission of Peter Robinson and the Hoover Institution. This is Part 1 of a two-part conversation. Source

Meyer, Guido www.deutschlandfunk.de, Forschung aktuell

A fight on a train, a giant sandworm, and an ancient puzzle—in this episode, we look at the penultimate installment of Season 1 of The Mummy: The Animated Series, titled The Puzzle.Patreon: https://patreon.com/MummyMoviePodcast?BibliographyBritish Museum. (2019). British Museum collection database. Retrieved from https://www.britishmuseum.org/research/collection_online/search.aspxBourriau, J. The Second Intermediate Period. In Shaw, I (Eds). The oxford history of ancient Egypt (pp. 172 – 206). Oxford University PressFranke, D. 2003. “Middle Kingdom Hymns and Other Sundry Religious Texts — an Inventory.” In Egypt — Temple of the Whole World: Studies in Honour of Jan Assmann, edited by S. Meyer, 95–135. Studies in the History of Religions 97. Leiden.Ilin-Tomich, A. (2016). Second Intermediate Period. UCLA Encyclopedia of Egyptology, 1(1). Hosted on Acast. See acast.com/privacy for more information.

Welcome to ALIVE, a Gospel reflection series with Fr. Jonathan Meyer. This week we celebrate Corpus Christi Sunday — the Solemnity of the Most Holy Body and Blood of Christ.   Today's Gospel (Luke 9:11–17) reminds us of Jesus' call: “Give them some food yourselves.” But what food? Not just earthly bread — Christ calls us to bring others to the Eucharist, the greatest gift of all: His Body and Blood.   Fr. Meyer challenges us to reflect on how we can spiritually feed others by inviting them back to Mass, to Adoration, and to a deeper relationship with Jesus.  

Meyer, Guido www.deutschlandfunk.de, Forschung aktuell

It was the early 2000s, and I'd open up People magazine to see the jewelry everyone was talking about - Jennifer Meyer. Fast forward 20 years, and her designs are still a staple in Hollywood, worn by the likes of Jennifer Aniston, Selena Gomez, and so many more. In this episode, I sit down with Jennifer to talk about her incredible journey building a timeless jewelry brand that has lasted for decades. We dive into how she stayed resilient through the ups and downs of business, how her personal life and spirituality shape her designs, and the lessons she's learned along the way. Plus, her go-to jewelry travel tips and what she's excited to stack for summer!Follow Jen on Instagram here https://www.instagram.com/jenmeyerjewelry/Find your forever pieces @jennikayne and get 15% off with promo code LIV at https://www.jennikayne.com/LIV! #jennikaynepartnerGet 20% an annual membership of my new substack Let's Get Dressed here https://letsgetdressed.substack.com/lgdLove the show? Follow us and leave a review on Apple Podcasts and Spotify. To watch this episode, head to YouTube.com/@LivvPerezFor more behind-the-scenes, follow Liv on Instagram, @LivvPerez, on TikTok @Livv.Perez, and shop her closet here https://shopmy.us/livvperezSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jason Meyer, lead pastor of Urban Refuge Church in Minneapolis, MN, joins the podcast today to tell us about his journey towards becoming a pastor theologian. After serving eight years as a pastor at Bethlehem Baptist, Jason shares what he learned about his own calling, and the identity of a "pastor." This and more on today's episode!

John's guest this week is a followup show with Patty Meyer, the leader of the restoration of the Felt Mansion near Saugatuck, Michigan. In this show we hear more about this unique Michigan treasure. In this segment we hear of the involvement of the preternatural there...ghosts.See omnystudio.com/listener for privacy information.

Do we have to choose between science and God? Absolutely not, says philosopher of science Dr. Stephen Meyer. In fact, theistic ideas about nature actually inspired the rise of modern science. On today's ID the Future from the archive, Return of the God Hypothesis author Stephen Meyer and radio host Michael Medved discuss the arguments presented in a series of short videos featuring Dr. Meyer that explore the increasingly strong scientific case for intelligent design and for the idea that the universe is the product of a transcendent mind. Source

State representative Frank Burns joins Rob in the bunker to get an update on what has happened with Senate Bill 21, how he was best friends with Pope Leo growing up, and how he navigates the strange culture of legislative hall and Delaware politics.Show Notes:Gov. Meyer to defend landmark corporate law against constitutional challenge Senate passes offshore wind bill that overrides Sussex County decision to deny permitMore about Frank Burns

In the fall of 1940, an employ of the Consolidated Edison Company in Manhattan discovered a bomb in the company's main offices, along with a note that read “Con Edison crooks – this is for you.” The bomb was discovered before it detonated and no one was harmed, but a year later the company received a second bomb, followed by a note to NYPD in which the bomber announced he would make no bombs for the duration of WWII, but would begin again as the war ended.As promised, a new series of bombings began across New York in the winter of 1951, beginning with an explosion at Grand Central Station. In the five years that followed, “The Mad Bomber,” as he would come to be known, would place explosives at some of New York's most iconic locations including Radio City Music Hall, Penn Station, and the New York Public Library. The bombs were often followed by cryptic letters sent to the press, usually referencing the Consolidated Edison Company.Th Mad Bomber's reign of terror finally came to an end with his capture in 1957, and neither the suspect nor his motives made much sense to the New Yorkers who'd lived in fear for five years.Thank you to the Incredible Dave White of Bring Me the Axe Podcast for research and Writing support!ReferencesAssociated Press. 1955. "The 'Mad Bomber' threatens Macy's." Buffalo News, May 5: 47.—. 1957. "'Bomber' sick but innocent, sisters say." Newsday, Janaury 22: 3.Baird, John, and Harry Schlegal. 1956. "Mad Bomber blast in B'klyn movie; 6 hurt." Daily News, December 3: 2.Berger, Meyer. 1957. "Bomber is booked; sent to Bellevue for mental tests." New York Times, January 23: 1.Demeusy, Gerald. 1981. "'Bomber' says life all broken dreams." Hartford Courant, November 16: 15.Greenburg, Michael M. 2011. The Mad Bomber of New York: The Extraordinary True Story of the Manhunt That Paralyzed a City. New York, NY: Union Square Press.Kaufman, Michael. 1973. "'Mad Bomber,' now 70, goes free." New York Times, December 13: 1.New York Times. 1957. "2d 'Bomber' note cites old injury." New York Times, January 16: 25.—. 1953. "A homemade bomb rips station locker." New York Times, May 7: 28.—. 1951. "Bomb blast in terminal: Homemade device explodes in Grand Central--no one is hurt." New York Times, March 30: 24.—. 1954. "Bomb in music hall injures 4 in crowd." New York Times, November 8: 1.—. 1951. "Bomb laid to prankster." New York Times, September 13: 33.—. 1957. "'Bomber' ordered to state hospital." New York Times, April 19: 44.—. 1957. "'Bomber' presses threat on utility." New York Times, January 11: 16.—. 1951. "Ex-Edison worker held in bomb case." New York Times, November 7: 32.—. 1966. "'Mad Bomber' to get hearing on sanity." New York Times, April 29: 17.—. 1957. "Metesky indicted on bomb charges." New York Times, January 31: 29.—. 1955. "Penn Station bomb blast is ignored by commuters." New York Times, Janaury 12: 11.—. 1951. "Police find bomb in Paramount Lounge; note spurs search for one at Penn Station." New York Times, October 23: 30.—. 1957. "Suspect is held as 'Mad Bomber'; he admits role." New York Times, January 22: 1.—. 1956. "The Mad Bomber." New York Times, December 30: B2.O'Kane, Lawrence. 1955. "Bomb left in Roxy; linked to 22 others." New York Times, August 12: 1.Parke, Richard. 1957. "Sisters shocked, loyal to brother." New York Times, January 23: 20.Sheridan, Mike. 1977. "Former Mad Bomber now a homebody." Hartford Courant, May 1: 22.Stay in the know - wondery.fm/morbid-wondery.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In the fall of 1940, an employ of the Consolidated Edison Company in Manhattan discovered a bomb in the company's main offices, along with a note that read “Con Edison crooks – this is for you.” The bomb was discovered before it detonated and no one was harmed, but a year later the company received a second bomb, followed by a note to NYPD in which the bomber announced he would make no bombs for the duration of WWII, but would begin again as the war ended.As promised, a new series of bombings began across New York in the winter of 1951, beginning with an explosion at Grand Central Station. In the five years that followed, “The Mad Bomber,” as he would come to be known, would place explosives at some of New York's most iconic locations including Radio City Music Hall, Penn Station, and the New York Public Library. The bombs were often followed by cryptic letters sent to the press, usually referencing the Consolidated Edison Company.Th Mad Bomber's reign of terror finally came to an end with his capture in 1957, and neither the suspect nor his motives made much sense to the New Yorkers who'd lived in fear for five years.Thank you to the Incredible Dave White of Bring Me the Axe Podcast for research and Writing support!ReferencesAssociated Press. 1955. "The 'Mad Bomber' threatens Macy's." Buffalo News, May 5: 47.—. 1957. "'Bomber' sick but innocent, sisters say." Newsday, Janaury 22: 3.Baird, John, and Harry Schlegal. 1956. "Mad Bomber blast in B'klyn movie; 6 hurt." Daily News, December 3: 2.Berger, Meyer. 1957. "Bomber is booked; sent to Bellevue for mental tests." New York Times, January 23: 1.Demeusy, Gerald. 1981. "'Bomber' says life all broken dreams." Hartford Courant, November 16: 15.Greenburg, Michael M. 2011. The Mad Bomber of New York: The Extraordinary True Story of the Manhunt That Paralyzed a City. New York, NY: Union Square Press.Kaufman, Michael. 1973. "'Mad Bomber,' now 70, goes free." New York Times, December 13: 1.New York Times. 1957. "2d 'Bomber' note cites old injury." New York Times, January 16: 25.—. 1953. "A homemade bomb rips station locker." New York Times, May 7: 28.—. 1951. "Bomb blast in terminal: Homemade device explodes in Grand Central--no one is hurt." New York Times, March 30: 24.—. 1954. "Bomb in music hall injures 4 in crowd." New York Times, November 8: 1.—. 1951. "Bomb laid to prankster." New York Times, September 13: 33.—. 1957. "'Bomber' ordered to state hospital." New York Times, April 19: 44.—. 1957. "'Bomber' presses threat on utility." New York Times, January 11: 16.—. 1951. "Ex-Edison worker held in bomb case." New York Times, November 7: 32.—. 1966. "'Mad Bomber' to get hearing on sanity." New York Times, April 29: 17.—. 1957. "Metesky indicted on bomb charges." New York Times, January 31: 29.—. 1955. "Penn Station bomb blast is ignored by commuters." New York Times, Janaury 12: 11.—. 1951. "Police find bomb in Paramount Lounge; note spurs search for one at Penn Station." New York Times, October 23: 30.—. 1957. "Suspect is held as 'Mad Bomber'; he admits role." New York Times, January 22: 1.—. 1956. "The Mad Bomber." New York Times, December 30: B2.O'Kane, Lawrence. 1955. "Bomb left in Roxy; linked to 22 others." New York Times, August 12: 1.Parke, Richard. 1957. "Sisters shocked, loyal to brother." New York Times, January 23: 20.Sheridan, Mike. 1977. "Former Mad Bomber now a homebody." Hartford Courant, May 1: 22.Stay in the know - wondery.fm/morbid-wondery.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.