Podcasts about midwest america

Guest:Sam Foster 

Guest:Sam Foster 

In this episode of Nomadic Diaries, host Doreen Cumberford sits down with cross-cultural communication expert Kathy Ellis to explore the intricate world of cultural adaptation and repatriation. From her humble beginnings in small-town Midwest America to living in six different countries and visiting over 40, Kathy shares her fascinating journey of becoming a global citizen and helping others bridge cultural divides.Throughout the conversation, Kathy delves into the complexities of developing a cross-cultural mindset, emphasizing that true cultural understanding goes far deeper than simply recognizing surface-level differences. She discusses the emotional challenges of cultural adaptation, particularly focusing on the often-overlooked struggles of repatriation, which she describes as "painful" based on her own experience returning to the US after seven years in Brazil. The discussion touches on important topics like building friendships across cultures, managing professional relationships in new environments, and the transformation that occurs when living abroad.Want to learn more about navigating cultural transitions or working with Kathy Ellis? Connect with her on LinkedIn or visit her website at InterculturalEnglishServices.com. For more insightful conversations about global living and cross-cultural experiences, don't forget to subscribe to Nomadic Diaries wherever you get your podcasts.We are a small independent podcast! If you have benefitted from Nomadic Diaries we would love to hear from you. We appreciate your support through any reviews, comments or by sharing the contents.Thanks for lending us your ears!https://www.nomadicdiariespodcast.com/https://www.amazon.com/Life-Camel-Lane-Embrace-Adventure/dp/0578607352www.doreenmcumberford.comSupport the showHome is Where Your Story Crosses Borders!We aim to inspire expat solutions, by helping you navigate global living with Confidence.

We're talking about how technology and design changes so much over the years and how that can change things with plot in story and it can also help pinpoint the date of something sometimes better than other things like fashion. The biggest one we talked about were phones, which have changed so much over the last few decades. Universally connected smartphones mean huge story changes- characters can all look up whatever they need at any time, communicate with people instantly, entertain themselves, take photos and videos etc. That can massively affect plots! But the look as well as the use is very distinct too. Early phones were the famous candlestick design with the separate speaking tube and you couldn't dial directly, you needed to ask an operator to connect you. Eventually we got rotary telephones with a heavy symmetrical hand-piece on a cradle, they started off with a rotary dial but later versions had buttons, they also featured the classic curly cord between the hand-piece and the unit. The next big change were phones that didn't have a cord, they were connected to the base unit by radio, those were very popular in the 90s and are still in use today, although much sleeker and smaller. Then came mobile phones, handys or cellphones… The early versions had to be large units because there were almost no phone towers so their batteries and radios had to be very powerful and large to compensate, so initially they were only in cars and a sign of wealth because they were very expensive. They shrunk down but you still needed to carry around a large “brick” with a handle to boost their power due to limited tower infrastructure. When we got more towers that allowed for much smaller phones, although still pretty large, but they could fit on a belt. The next big change was smaller phones with digital screens for texting and they could actually fit inside your pocket! This was dominated by the famous Nokia phones from Finland. Then came along folding “flip-phones” that could be smaller and status and wealth was shown by how small your phone was, Motorola and Samsung dominated there. We got phones with cameras, this required larger coloured screens and phones increased in size again. The all metal Motorola Razar flip-phone was one of the stand-out designs, but there were many form factors and brands. After that the next big change were the first smartphones, which were dominated by Palm and Blackberry. People could use the internet and full email on them and they were a status symbol for celebs and businesspeople. After that of course the touchscreen smartphones came along, Prada had a famous model but it was the iphone by Apple that kicked off the trend and democratised smartphones for everyone. Google followed with the Android operating system and democratised the concept even further, becoming the “Windows” of phones, with Android being on phones from many makers and creating phones of different price-points and capabilities from basic cheap models to incredibly high end creations. Things are still changing but the next big change were big size smartphones, lead by Samsung and their “phablet” Note phones that even included Wacom stylus tech, making them mini portable Cintiq tablets. That was initially laughed at by Apple and others but of course everyone eventually followed the new trend. Now we have folding phones with flexible screens, smart watches, smart-rings etc, but none are really taking off yet. “AI” seems to be the next big change but no one really knows what to do with it besides photo editing and writing phone messages for us. I didn't cover beepers, pagers, tablets, computers and so on but they're significant as well. All this tech has changed a lot, changed us and changes how stories are made. When I did my first big trip over to the USA in 2010 I got my first smartphone, an HTC Desire, the best Android phone at the time, because I didn't like Apple and Android allowed me more freedom. I got a local sim when I went to the states and it was an essential device to me. I justified the purchase because I knew I could have my music on there, it would be my camera, computer, email device, phone, map, newspaper, and everything else I needed. I've had many smartphones since but remember it fondly. How has tech changed things for you, in your stories, or reality? Does it help you date stuff you watch and read?   This week we're doing another Best-off! Gunwallace did these themes inspired by Bottomless Waitress a few years ago. He was So inspired he gave us TWO! Bottomless Waitress I - This is such a happy sounding, Southern, joyful track, filled with banjo and layers of guitar, twanging away… bringing notes of sunshine, natural wood, the light glinting softly through tree leaves and making dappled shadows on the ground… Perfect for an advertising jingle!: Slip into a comfy booth, get your butt comfortable on our soft cushions, and enjoy a plate of down-home cook'n in this fine establishment, filled with a cast of friendly ladies. Try a plate of our famous bottomless fries, a cup of our delicious bottomless coffee, and the sight of our lovely bottomless waitresses! 490 - Bottomless Waitress II - Part two of the BW cannon! Revenge of the banjo! We start off with a tractor roaring into life and a banjo opening us up to the sounds of rural Midwest America- wide open corn fields, golden wheat, grain silos, quiet back-roads, haystacks, big red barns, and a kinky little diner where the coffee is bottomless and so are the staff! Ava's diner is a welcoming place for breakfast, lunch and dinner. Buttered buns, glazed donuts, and creamy desserts are a house speciality! So swing on by. No entry at the rear, we prefer you to come in by the front door. Topics and shownotes Links Featured comic: TEMPERAMENTAL - https://www.theduckwebcomics.com/news/2025/jan/12/featured-comic-temperamental/ Featured music: Bottomless Waitress - https://www.theduckwebcomics.com/Bottomless_Waitress/ - by Banes and Ozoneocean, rated M. Special thanks to: Gunwallace - https://www.theduckwebcomics.com/user/Gunwallace/ Ozoneocean - https://www.theduckwebcomics.com/user/ozoneocean Tantz Aerine - https://www.theduckwebcomics.com/user/Tantz_Aerine/ Banes - https://www.theduckwebcomics.com/user/Banes/ VIDEO exclusive! Become a subscriber on the $5 level and up to see our weekly Patreon video and get our advertising perks! - https://www.patreon.com/DrunkDuck Even at $1 you get your name with a link on the front page and a mention in the weekend newsposts! Join us on Discord - https://discordapp.com/invite/7NpJ8GS

Happy America day everyone! Carson and Gavin celebrated their independence with a little road trip to see what all this great country has to offer. PLUS they broke down the best (worst?) moments of the first presidential debate, and dunked on the British by taking a look at rapper M.I.A.'s "5G blocking" tinfoil clothing line. Not to mention, they closed out the show with a Nextdoor Drama read straight from the heart of suburban Midwest America baby! Want to stay up to date with the podcast? Give us a follow on our social media platforms, and check out the video version of this show on YouTube in the links below! Instagram: https://www.instagram.com/ittakesallkindspodcast/ Twitter: https://twitter.com/ITAKPodcast YouTube: https://youtube.com/playlist?list=PLSQ1H-tYJrxroyz82ygvJoI9splHke-Ez

Jackie and Holden regaled MJ with tale of how they gluttonized themselves with a slice of deep fried cheese crusted Midwest America at the LA County Fair, the insane saga that inspired Baby Reindeer, including a bizarre interview with the stalker with eternal stankface haver Piers Morgan, a ball smashing and Cadbury Egg filled chat bout BOTS, SECRETS OF THE MET GALA REVEALED!?, Jackie's reaction to Whoopie Goldberg (68) dating someone roughly 40 years older than her and isn't kept in an urn, AND in Celeb Conspiracy Corner: The Curious Case of The Wiggles!??!?!? A list you're gonna wanna SMASH THAT BUTTON FOR THE LINKS FOR!, blindz (including one that may set a decade long feud on it's head), SHOUTZ AND EVEN MORE!!!! Want even more Page 7? Support us on Patreon! Patreon.com/Page7Podcast 

SHARE this link to share the podcast: https://anchor.fm/words-of-life-daily — LINKS to all our podcasts: https://anchor.fm/orthodox-christian-teaching — AN ADDRESS of Bishop Longin of New Gracanica and Midwest America to the Orthodox church in Kansas City, Missouri (https://stmaryofegypt.net) — VISIT our podcast HOMILIES OF FR TURBO QUALLS on the Apple Podcasts and Spotify apps.

In the movie, The Matrix, there is a scene where the character realizes he is caught in an illusion. My guest on the podcast this week is Dustin Dunbar, who had his own matrix moment when he had an awakening dream that showed him the damage that alcohol was creating in his own life. Dustin Dunbar grew up poor in Midwest America with an abusive, alcohol-addicted father and grandfather, and vowed to never be like them. And yet, like many of us, he found himself using alcohol to fit in, to hang with the guys and to make the deals on the golf course. When Dustin became alcohol-free four years ago, he knew he wanted to help other men overcome the lies that alcohol told him.  Here are some of the highlights from our conversation: Why Dustin doesn't use the word 'sober' How he talks to his children about alcohol Dustin calls out George Clooney; Teri calls out Snoop Dog. The book that changed his life   Find out more about Dustin, We are AFR and his mission to ban alcohol advertising by visiting the SHOW NOTES Want to know more about the Build the Life You Want book study? Click HERE  

Lloyd and Stew travel to Midwest America to find out WHAT exactly is eating one Mr. Gilbert Grape. Depptember rolls into week 2.

Have you ever been disqualified because you're a female? Or maybe because you're not married? Do you wrestle with what God intended when He designed woman? Do we have different roles than men? Nina lives in the Middle East, but whether you live in Midwest America or find yourself in a Muslim context, you've probably come into contact with a male-centric or marriage-focused culture. Nina & I had a hilarious and encouraging conversation about: - how God moves through single women, not just men or married people - how to not internalize messages about being less than - how you can prevent yourself from becoming bitter towards men - what men can practically do to support the women in their lives Resources: The Making of Biblical Womanhood by Dr. Beth Allison Barr - https://bethallisonbarr.com/books/the-making-of-biblical-womanhood/ Hunt for the Wilderpeople - https://www.netflix.com/title/80096995 Summer 2023 playlist: https://open.spotify.com/playlist/05R9lmKit27denOSOi26wq Summer worship 2023 playlist: https://open.spotify.com/playlist/1AGzVnXzivDFsxk3bA7kzV Leave a Review: https://www.podpage.com/head-to-heart/reviews/new/ Follow me on Instagram: https://www.instagram.com/headtoheart_podcast/ Website: https://www.podpage.com/head-to-heart/ FREE JOURNALING PROMPTS TO CULTIVATE CONTENTMENT: https://view.flodesk.com/pages/644afe08a15cc2e3944db516

     Jason Asberry of Stormruler chats about Black Metal from Midwest America, gaining inspiration from The Elder Scrolls, and the band's newest release, "Sacred Rites & Black Magick."   Check out the title track "Sacred Rites & Black Magick' here - https://youtu.be/ti5euefQflg  Also, be sure to stop by this weeks sponsor AdvenTrue Drift Gummies to learn how to get a good nights sleep after banging your head all day. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brutally-delicious/message

Adventure is a fun genre! Not as many things get made for it these days but it used to be hugely popular in the past. It's one of my favourite genres and this is what we're chatting about for the Quackcast. What IS adventure? I think it usually involves a whole lot of different things like exploration, action, discovery, heroic protagonists, rivals, travel, exotic places, fights etc. It can be set in the past or in the modern day. Good examples are The Mummy, Indiana Jones, the original Tomb Raider, the two new Jumanji films, Strange World, Pirates of the Caribbean, Ducktales, Tailspin, Jungle Cruise, Uncharted and so much more. I'd love to know your faves! Adventure stories have a basis in reality, real life explorers like Sir Richard Francis Burton, Marco Polo, Sir Edmund Hillary and Tenzing Norgay. And from this background there's a negative connotation in the adventure story DNA: because it comes from a world of colonialism and imperialism. Adventure often involves an emissary from the known world in the west going off to the unknown world in the east, Africa, or South America to see exotic places and discover new things, which of course are not exotic or new to the locals that actually live there! But even so I think it has a valid rationale because these things were largely unknown and exotic to the wider community in the west and this was the way they found out about them. Adventure stories also work perfectly well from other perspectives- the adventurer can originate in Africa, China, Polynesia and wherever else and they can be exploring Europe or any other part of the world and it works just as well. No theme from Gunwallace this week because of the holidays, so more best-offs! These are the two themes Gunwallace made for Bottomless Waitress from Quackcasts 423 and 490 - - Theme number one is such a happy sounding, Southern, joyful track, filled with banjo and layers of guitar, twanging away… bringing notes of sunshine, natural wood, the light glinting softly through tree leaves and making dappled shadows on the ground… Perfect for an advertising jingle! - Theme number two: Revenge of the banjo! We start off with a tractor roaring into life and a banjo opening us up to the sounds of rural Midwest America- wide open corn fields, golden wheat, grain silos, quiet back-roads, haystacks, big red barns, and a kinky little diner where the coffee is bottomless and so are the staff! Topics and shownotes Adventure thread - https://www.theduckwebcomics.com/forum/topic/179254/ Featured comic: Arkin Blade - https://www.theduckwebcomics.com/news/2023/jan/03/featured-comic-arkin-blade/ Featured music: Bottomless Waitress - https://www.theduckwebcomics.com/Bottomless_Waitress/ - by Ozoneocean and Banes, rated M. Special thanks to: Gunwallace - http://www.virtuallycomics.com Ozoneocean - https://www.theduckwebcomics.com/user/ozoneocean Banes - https://www.theduckwebcomics.com/user/banes Tantz Aerine - https://www.theduckwebcomics.com/user/Tantz_Aerine/ VIDEO exclusive! Become a subscriber on the $5 level and up to see our weekly Patreon video and get our advertising perks! - https://www.patreon.com/DrunkDuck Even at $1 you get your name with a link on the front page and a mention in the weekend newsposts! Join us on Discord - https://discordapp.com/invite/7NpJ8GS

For many, M. Night Shyamalan lost any goodwill built from his early career a long time ago. We talk about his latest movie and how even though it has an intriguing trailer and awesome poster, it is not enough to bring in some people. This leads to a talk of the awful ending of Old (SPOILER WARNING) and why Knock at the Cabin is destined for the same fate.Another director whose career has been spent polarizing audiences is James Cameron. We discuss the shocking success of Avatar: The Way of the Water (we know, it should not be a surprise) and why it bothers us. Will we finally break down and watch the three hour spectacle?Dinner in America  began its festival run two years ago. At the time, it was meant with critical praise. Audiences also loved the story about two outsiders who meet each other. Despite the all around goodwill, the indie film did not find a streaming home or get a theatrical release.Until this year. But why do we think you should check it out? Set in Midwest America in the 1990s, the movie is about a punk rocker who meets a socially awkward girl. Things start off rocky until the two inevitably find they have a lot more in common than they thought. It is entirely predictable, but two of the most lovable characters of  the year make this a must watch.The Menu is one of the darkest, funniest, and best acted films of the year. It targets a niche crowd, but has been able to surpass expectations thanks to strong word of mouth. We talk about its great story and atmosphere, its use of its ensemble cast, and its in your face writings.Adventures in Movies! is a part of the Morbidly Beautiful Podcast Network. Morbidly Beautiful is your one stop shop for all your horror needs. From the latest news and reviews to interviews and old favorites, it can be found at Morbidly Beautiful.Adventures in Movies! is hosted by Nathaniel and Blake. You can find Nathaniel on Instagram at nathaninpoortaste. Blake can be found on Twitter @foureyedhorror and on Instagram at foureyedhorror. You can reach us personally or on Twitter @AdventuresinMo1.Music in the background from https://www.FesliyanStudios.com

[IAMCOOPER's Links]FB-  https://www.facebook.com/drew.cooper.5076IG- https://www.instagram.com/p/Cj2-_TvLy3y/?hl=enMaddox Gallery- https://maddoxgallery.com/artists/272-cooper/overview/[Description]This week Brian is joined by Wes from The Wally Opus Podcast while Thomas is out of town. Collectively the two interview Evansville's standout artist, IAMCOOPER. This is Cooper's second time through the TDG experience and boy it was a good one. We focus pretty heavily on his recent trip to London where his did his first Solo Gallery. So, get the f*** in here and learn about Evansville's most hidden secret, IAMCOOPER.Stay beautiful Evansville,The Days Grimm Podcast(TDG) [The Death of The Week]https://darwinawards.com/darwin/darwin2017-14.htmlhttps://www.youtube.com/watch?v=9Jpsk5DklzM[The Days Grimm Podcast Links]- YouTube: https://www.youtube.com/c/TheDaysGrimm - Facebook: https://www.facebook.com/thedaysgrimm - IG: https://www.instagram.com/thedaysgrimm/ - Our link tree: linktr.ee/Thedaysgrimm - GoFundMe account for The Days Grimm: https://gofund.me/02527e7c [The Days Grimm is brought to you by]Corndog Development - Official Sponsor: https://www.etsy.com/shop/corndogdevelopment?load_webview=1&bid=kPeHK706dANJKYpAqaGqxFbnPLSk Buzzsprout: https://www.buzzsprout.com "The easiest way to start your own podcast"

Christina shares her stories of growing up in a multi-cultural food home and what she learned and was inspired by before working in TV with Martha Stewart and other food lifestyle titans.  Nick Carter (Host - Market Wagon) (00:01): I think you're gonna love listening in to this conversation I had with Christina Deyo. She was my guest on this next episode of More Than A Mile. Christina is an Emmy award-winning producer of cooking shows and segments for Martha Stewart, Rosie O'Donnell, Emerald Lagasse and more. She now runs Cook n Craft Academy near Knoxville. And this is a great opportunity for me and you to learn from her amazing food experiences and about her love of supporting local food. Enjoy listening in to the conversation. Nick Carter (Host - Market Wagon) (00:31): Welcome to More Than A Mile, a local food podcast from Market Wagon, focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO and co-founder of Market Wagon. We are your online farmers market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. And I look forward to crafting a generational quilt of farmer stories and experiences, the victories and challenges of individuals, families, and teams doing their part to help democratize food in America. Thanks for joining me for this episode of More Than A Mile, and thank you for buying local food. It's one critical step in making an investment in food for future generations. Nick Carter (Host - Market Wagon) (01:21): My guest today is Christina Deyo and I'm excited to talk about her business Cook n Craft Academy down near Knoxville. And guess some stories sounds like we're gonna get a lot of good stories of about the background that led up to this. So I'm looking forward to this welcome, Christina. Christina Deyo (Cook n Craft Academy) (01:40): Well, hello, Nick. Thank you so much for having me. Nick Carter (Host - Market Wagon) (01:43): You're an Emmy award winner--eight time. You teach kids and adults how to cook but now we can also buy your food on Market Wagon. So there's a lot of ground to cover and I'm gonna start all the way from the beginning though. You're--can you tell me a little bit more about your family background? Where did your cooking come from? Is that is that from history? Family? Christina Deyo (Cook n Craft Academy) (02:07): Yes. Mom and dad both cook. So my dad is Italian and he learned cooking from his mom. And so every Sunday I would be sitting with my dad watching him make homemade pasta, homemade sauce, meatballs you name it. It's great. I always say like, I've had the best of all worlds because yeah, you know, I've got the great delicious Italian food and then my mom is Slovak. So I've got the stuffed cabbage, the pierogi and the thing I love about you know, their recipes and how they've taught them to me is I feel like it has kind of linked me to relatives in the past that I've never even met. You know, it's a generational thing. It's a link to our history is, you know, those recipes just as like, what's your favorite dish that you had growing up? Nick Carter (Host - Market Wagon) (03:05): Me? Christina Deyo (Cook n Craft Academy) (03:06): Yes. Nick Carter (Host - Market Wagon) (03:06): Something called hamburger rice casserole, which I've learned as an adult--it's one of those Campbell's soup can dump recipe, things that was basically made up and invented by the Campbell Soup Company in the fifties to try and sell their stuff. Christina Deyo (Cook n Craft Academy) (03:22): Wow, and sometimes those are the best ones, right? Nick Carter (Host - Market Wagon) (03:24): Oh, it's just loaded with fat and sodium and it's just fantastic. Christina Deyo (Cook n Craft Academy) (03:29): There you go! Nick Carter (Host - Market Wagon) (03:29): There's a lot of people that grew up in, you know, Midwest America, that those seem like the good old family recipes, like green bean casserole, a classic one. And they're inventions of our industrial food, you know, they don't have, they're not really rooted in the history like what you're talking about--coming across from the old world. Traditions passed down from generation to generation. So... Christina Deyo (Cook n Craft Academy) (03:54): But now that recipe that you love and you maybe make now for dinner, I'm sure it's something your children will love or do love and you know, years from now, when they have maybe kids of their own, they're going to make it and share it with their kids and so on and so on. Yeah. Nick Carter (Host - Market Wagon) (04:13): Yeah. For all levels allow them to, sure. Christina Deyo (Cook n Craft Academy) (04:16): Yeah. Nick Carter (Host - Market Wagon) (04:17): So I I'd have to ask my mom where she even got that recipe. I should do that. Christina Deyo (Cook n Craft Academy) (04:20): Yes, definitely. Especially, you know, we, we celebrate moms this month. I say celebrate them all all month long. But you know, it's interesting. I remember seeing a coffee table book that came out, I guess it was years ago and it's called "My Last Supper," and they got together 50 chefs and they asked them if you had one last meal, what would it be? And almost all of them referred to something in their childhood that mom made. Some delicious dish that mom made. And that's, that's what I take from, you know, my parents, I I'm so grateful for all the great recipes, even recipes that maybe gave me an idea. And then I made it my own and I added this. Yeah. Or that, and, and twisted it around a little bit. I mean, that's the beauty of cooking. And I always encourage, even in our classes or people I just meet on the street--take a recipe, make it your own, add your favorite ingredients. If it's a cheese recipe and you don't like cheddar, add a smoked gouda instead, whatever you like, make it your own. Nick Carter (Host - Market Wagon) (05:26): But that's a level of creative exploration that I think a lot of people are terrified to do. Do you think that you learned that--I know that this is an Italian cooking. I don't know much about Slovak cooking, but in Italian, you, there is a there's--you're not measuring out the garlic. Right. You're smelling the sauce and you're sprinkling it in. You are working without the constraints of it is one and one eighth tablespoon of garlic clove, right? How do you think people who maybe didn't grow up watching their father cook Italian--from scratch every Sunday in the kitchen, how do they gain that freedom to experiment? Christina Deyo (Cook n Craft Academy) (06:06): Well, I think it comes with the confidence of cooking all the time or cooking on a regular basis. The more you cook, the more you feel a little bit more confident. I know my sister--now we're in the same family, my sister and I--but she was a little bit more book smart and you know, she's a neonatologist today, so I guess it paid off, but she does not cook. Now we have the same dad teaching us Italian and the same mom teaching us Slovak. But, you know, she doesn't cook because she just doesn't have the time for it. But I'm always telling her, you know, it's as simple as you could take a roast chicken, add a little salt and pepper and roast it slowly, and it's delicious. And it's not, you know, this involved recipe with sauces and things like that starts slow if you have to. But the one key thing which I love that Market Wagon stands for is really taking ingredients that are local to you, especially that are seasonal to you. And when you can buy organic, I mean it, you know. I worked for Martha Stewart for many years and I worked in her kitchen which she had a chef on her show every single day. And the one common denominator that they all really promoted was just cooking with seasonal ingredients. You know, buy what's in season, buy fresh. Nick Carter (Host - Market Wagon) (07:30): Because that constraint actually forces you to be creative. Right? If it's the winter time and all you can get is butternut squash, you have to figure out how to make butternut squash delicious. As opposed to just buying in-- the stuff that you can get from overseas, that is no longer seasonable. Christina Deyo (Cook n Craft Academy) (07:45): Absolutely. And you know, if you, if you are, can attend a local farmer's market or, you know, you can, you're lucky to buy on Market Wagon. You can buy now. And there's many things you can freeze for the winter, you know, or the months that are, they're not going to be in season take advantage of that. Nick Carter (Host - Market Wagon) (08:03): So you asked me--you put me on the spot--and I told you about our deliciously awful hamburger rice casserole, which I'm happy to share with the rest of you. Christina Deyo (Cook n Craft Academy) (08:09): It sounds delicious. It really does. Nick Carter (Host - Market Wagon) (08:11): It really is. It's so good. there's not an ounce of nutritional value in it at all. What's your, what, what about you? What about your favorite, Christina? You, is there something that you watched dad make or mom making what's yours? Christina Deyo (Cook n Craft Academy) (08:25): You know, it's funny because when that book came out about your last supper, I thought, 'what would my last supper be?' And without a doubt, my mom's stuffed cabbage. It is just, I love it. And it's like, I have six kids and two of my children say that that is their all time favorite dish. And it's not even so much the like, you know, the deliciousness of it, the stuffed, you know, ground beef in the cabbage. I think when I eat it, it brings me back to my childhood and I can remember sitting at the table rolling cabbage leaves with my mom and her telling me about stories from her childhood. Oh my girlfriend and I did this, we ran into the neighbors, farmers backyard and we stole a carrot and ate it, was so good. And you know, just hearing those stories, it, there's just, it's so much nostalgia with it and I think that's what makes the food even that much better. But yeah, stuff cabbage is really my favorite. Nick Carter (Host - Market Wagon) (09:21): Wow. All right. Well, we're gonna have to both share those recipes. I think the same is true for me. I, the hamburger rice casserole, granted it is loaded with salt and fat, which are two things that our bodies just naturally crave. But also I remember whenever I'm eating it, I can remember sitting in the back of the minivan on the side of the road at a--we would take dinner to dad in the fields during spring and fall and planting and harvest. He didn't have, I mean, that's just what it was like. You had to bring the food to them. And so having dad covered in, in you know, corn shaft coming over and sitting down in the car and eating dinner with us, kids in the car because we drove to the fields where he was and this casserole was really easy to transport. I have those memories as well. So you learned how to cook then you went into showbiz, right? Christina Deyo (Cook n Craft Academy) (10:14): I did. You know, I always loved cooking, but when I was a young kid, I knew I really wanted to work in TV. I didn't know to what aspect, but I knew I wanted to work in television. And so went to college, studied communication. And I remember my college professor day one my first class, it was a lecture hall. There were 300 students in the classroom. And the professor said out of all of you students, this, the world of communication is so competitive that only three of you in this classroom right now will land your dream job. And I look around the room and I see 300 people and I thought, oh my gosh, I need to be one of those three. How do I do it? So after class, I went up to the professor and I said, excuse me, I wanna be one of those three. Christina Deyo (Cook n Craft Academy) (11:06): How do I do it? And he said to me, he goes, well, first of all, you've taken the initiative to really want to pursue it and have the passion. And that's the key is to have a passion that this is what I wanna do. This is what I believe in. He said, the second thing is, he said, you really need to believe that you should take your dream job. And if you have to work for free and not get it paid at all, take it. And so he said, start with an internship. So I did, I started with an internship at a local TV station. I loved it. They recommended you do it three days a week. I said, I'm gonna do it five days a week. and right after when I finished my internship, they offered me a job. Now I was a junior in college. Christina Deyo (Cook n Craft Academy) (11:49): I still had a year left. And when they offered the job to me, I was super excited, but I did what probably any college student would do. I said to the boss, I said, let me go ask mom and dad if I should take this job. And I discussed it with my parents and my parents were like, you cannot take this job. You have to get your degree. You have to finish. And I said but timing is everything. And I may lose this opportunity. And my parents said, get that college degree. You know, reluctantly, I went back and I said, I'm sorry, I can't get this job. But in a year from now, I'm graduating. So I hope that it's available. And you know, and they repeated, well, timing is everything. And so a year later I graduated and I went knocking on the door and sure enough, there was no job for me. Christina Deyo (Cook n Craft Academy) (12:38): And so I called every single day, I was persistent. I remembered the college professor saying, be persistent. And I knocked and knocked and everyday called. And one day, I guess I bugged them too many times. They said, you know what? We do have a job. They said, it's only a two week window. Somebody's going on vacation and we're gonna have you fill in. And I took that time and I ran with it and I filled in. And while I was there, a job opening opened up and it was actually for a secretary position. And I kind of wondered, well, you know, I went to college, I, I waited a year for that degree. Do I really wanna take a secretary position? And this girl who I considered my mentor said, get your foot in the door, take it. And so I took it. And the first week on the job, I messed up everything you could mess up. Christina Deyo (Cook n Craft Academy) (13:32): I mean, I the guy, like he ordered a Turkey sandwich, a ham sandwich was delivered, Nick Carter (Host - Market Wagon) (13:38): Wait, wait, wait, you messed up food? You're not supposed to do that. Christina Deyo (Cook n Craft Academy) (13:43): I know I, well, I wasn't cooking, but I ordered him. I ordered him a sandwich and the wrong sandwich came. I sent something FedEx. It was supposed to be overnight. It came two day delivery well, anyway, at the end of the week, he called me in his office and I knew it was coming. You're fired. I knew it. I was waiting for it. I'm like, how do I fight the tears? So they don't fall, like, you know, kind of put on your big girl pants and be brave. And he called me in and he said, you know, Christina he said, I have to make some changes. Christina Deyo (Cook n Craft Academy) (14:16): And I thought, oh, well, yeah, I know here it comes. And at the time he had produced a show called the Morton Downey Jr. Show, which, you know, was kind of this conservative loud mouth radio host who kind of switched to TV. And he was producing the show and he said, you know, nobody on that show gets it. I've gotta let them all go. And I was like, okay, well, I thinking, how does that affect me? And he said, I wanna put you on that show. I think you could do really, really well. I'm gonna move you to that position. And I went and I worked there and based on my intern training, I really did very well. And from there, I like to say the rest is history. I did well, I got moved up to producer and just kind of continued my way in TV and loved it and loved working there. Christina Deyo (Cook n Craft Academy) (15:06): And still had that love of food and a love of crafts with me. And so kind of went to some other TV shows like the Rosie O'Donnell show, Martha Stewart and kind of always lent myself to producing food segments or craft segments when I could just because I had that connection to it. And so that's how, like, the food just always stayed with me, even though I had this TV career. And so you know, it's, it's a detailed job when you're producing food, you've gotta plan those swap outs and you've gotta plan you know, each detail very specifically. And I use that same training philosophy when I teach at my academy. You know, sometimes when I'm teaching the students don't wanna wait four hours until the stew is finally done. So I gotta swap out for that. So I kind of lend my TV background to my academy, which has worked out well for me. Nick Carter (Host - Market Wagon) (16:07): So let's talk about that and then transition from being a producer to starting your own small business. What was the most surprising thing? Christina Deyo (Cook n Craft Academy) (16:18): Okay. The most surprising thing without a doubt is I am not a businesswoman. I am creative. I am a great cook at least in my own mind, I think so. Nick Carter (Host - Market Wagon) (16:29): I'm sure you are right. Christina Deyo (Cook n Craft Academy) (16:29): My kids they say they are, but business wise, I am absolutely the worst. I don't have any business sense whatsoever. I actually made some scones for a local coffee shop and they said they would carry them. My pricing was so off it--the spreadsheet said you could buy a hundred cookies for a dollar, or you could buy 200 cookies for I think the same dollar. Like I thought I was doing a deal, but I was like hurting myself. I just, like, I was not good. I was like, I need a business manager. And thankfully my husband came in and helped out and helped get me on course. And I've been able to correct my ill ways, but... Nick Carter (Host - Market Wagon) (17:17): So the creative side of the cooking and recipes and exploring that kind of stuff doesn't always lend itself to running the spreadsheets and the numbers in the business. Christina Deyo (Cook n Craft Academy) (17:27): Absolutely. And so for anybody who is thinking of, Hey, you know, I wanna start my own business, I encourage it. I think it's great. But wherever you feel you may have shortcomings or maybe you don't know the shortcomings yet, and you say, you know, I need help with this. Or you see you're lacking in a certain area, reach out and get help, like hire somebody or call in a friend or, or something. So it will definitely benefit you. Nick Carter (Host - Market Wagon) (17:53): Where are you--how's the scone business these days? Christina Deyo (Cook n Craft Academy) (17:57): The scone business is doing really well. And thank you. Nick Carter (Host - Market Wagon) (18:01): And you're making money at it. You finally got the prices, right? Christina Deyo (Cook n Craft Academy) (18:03): I've got my prices, right. We're we are selling them on Market Wagon, which we're excited about. But you know, when I made the scones--I'm not like somebody who's been making scones for 20 years and it's not a family recipe, but... Nick Carter (Host - Market Wagon) (18:16): Yeah, that's not Slovak and that's not Italian. That's baking. Christina Deyo (Cook n Craft Academy) (18:18): Yes. So I had gotten a call from a group cuz we do catering as well. And they asked to do a tea party--and they wanted scones. And so I started baking scones and I couldn't figure out why some were falling flat. Some were holding its shape and looking fine. And I just said, well, you know, I've gotta kind of approach this as a producer and research. What makes good scone what doesn't and you know, one of the keys is frozen butter and the butter's gotta be grated really, really well. So the next time you make your scones, Nick... Nick Carter (Host - Market Wagon) (18:54): Frozen butter? Christina Deyo (Cook n Craft Academy) (18:55): Frozen butter, just like a pie would. And so, anyway, so I made the scones--everybody, loved them. Well, one night separate my husband and I went out to dinner and we went for after dinner to a walk to a local coffee shop. And he said, let's go in for dessert and get some coffee. And I said, great. And we walked in and my husband said, what do you have for dessert? And the girl said, we've got bagels. And we were like, bagels for dessert? Like, is that a Southern thing? Nick Carter (Host - Market Wagon) (19:25): No. Christina Deyo (Cook n Craft Academy) (19:26): Bagels. Nick Carter (Host - Market Wagon) (19:27): That's not a thing. It's not anywhere. Christina Deyo (Cook n Craft Academy) (19:29): No, I was like, we, I mean New York, but that's a breakfast thing. So anyway, so my husband said your scones would do really, really well here. They're great for breakfast. They're great. Anytime he's like, let's email the owner and see if they like them. And I, you know--you sometimes I just--me personally, I never think it's good enough. And I was like, no, no, it's not gonna be good enough. Nick Carter (Host - Market Wagon) (19:51): You didn't think your scones were good enough to sell at a coffee shop? Christina Deyo (Cook n Craft Academy) (19:54): I mean, I thought they were good. Yeah. Nick Carter (Host - Market Wagon) (19:55): That was currently selling bagels for dessert? Christina Deyo (Cook n Craft Academy) (19:58): So anyway, so I, I baked some, so my husband actually emailed the owner and he emailed us back and said, I'd love to try your scones. And so like a week later I go there, I baked three different flavors, my orange, cranberry, chocolate chip, and blueberry. I figure those, everybody likes one of those flavors. And so since I work in TV, I figured I'm a good judge of character. So if you eat that scone in front of me, I can tell, do you really like it? Are you pretending to like it? You know, do you like it? So I brought them and I meet the guy and I'm like, here, go ahead, try 'em. And he said, well, I think I'm gonna take these in the back and try them with the staff. And in my head, I'm thinking, well, that's not gonna work because I'm not gonna be able to read... Nick Carter (Host - Market Wagon) (20:42): That wasn't the plan. Christina Deyo (Cook n Craft Academy) (20:44): Can I come in the back with you? So he took the bagels. I mean, he took the scones and he Nick Carter (Host - Market Wagon) (20:49): Took the bagels. we're not cutting that by the way. Christina Deyo (Cook n Craft Academy) (20:53): That's please, please. So he took, he took the scones in the back and you know, that night I must have looked at my phone a hundred times waiting for this guy to call waiting me no phone call. Next day, no phone call. Day after that, no phone call. And I'm wondering like, do they have the right number? Well, of course they have the right number. I gave them my business card. So the third day--and I'm kind of annoyed at this point--I thought, well, the very least the guy could do was call me back and say, you know what? They didn't work. They not, for us, not a good fit or anything. The third day, this woman called back from his office and she said, I'm sorry, we didn't get back to you. We've been very, very busy. And I'm thinking, okay, again, but you know, here's this build up to the failure. And she said, you know, I wanna let you know something. She said, the owner is a bit of a scone snob. Nick Carter (Host - Market Wagon) (21:47): Christina Deyo (Cook n Craft Academy) (21:48): And it was the first time I ever heard scone snob and... Nick Carter (Host - Market Wagon) (21:51): Right. That's not a thing. Christina Deyo (Cook n Craft Academy) (21:53): Yeah. And, and it's not a thing, but it, it sounds like it's a thing to like a, a lead up to telling me that it's a no go. And so anyway, so she said, you know, he travels the world, getting different coffee beans and such, and wherever he goes, he always orders scones. That's his thing. He loves scones. And I was like, okay. And she goes, I wanna quote him. He tried your scones. And he said, these are some of the best scones I've ever had. And I thought, coming from a scone snob, I am running with that. I will take it. And so he said, she said, based on your scones, you can sell anything you want in this coffee shop, but please definitely your scones. So we've still been selling our scones there. And, um... Nick Carter (Host - Market Wagon) (22:40): What else do you sell there? Christina Deyo (Cook n Craft Academy) (22:41): We sell our banana bread, blueberry muffins, lemon loafs, a lot of similar things that I've now shared on Market Wagon, which has been doing well. People seem to really enjoy our baked goods, which we enjoy making. Nick Carter (Host - Market Wagon) (22:58): Well I'll I wanna get to that, but you, okay? Yeah. Christina Deyo (Cook n Craft Academy) (23:02): Are you a scone snob by any chance? Nick Carter (Host - Market Wagon) (23:03): I'm not a scone snob. Christina Deyo (Cook n Craft Academy) (23:07): You like scones? Nick Carter (Host - Market Wagon) (23:08): I do like scones. I do. I like bagels too, but not for dessert. You know what I am a snob of is pancakes and this relates and here's why. It's because the reason I like pancakes is because pancakes are like cooking. You can--you can experiment with them. They're not as temperamental as baking. So, so I've made pancakes with, with sour cream in them, with apple sauce in them. I've cut all the sugar and milk and used just a can of Dr. Pepper for all of the sugar spices. Christina Deyo (Cook n Craft Academy) (23:41): Oh my gosh. Nick Carter (Host - Market Wagon) (23:42): Yeah. Don't put any vanilla in. Don't put any salt in, put any sugar in and don't put any milk in and just use a can of Dr. Pepper on the rest of your dry ingredients. And it comes with 23 different flavors. Also all the sugar that you're gonna need for it. And it's just a really good flavor. It's it's different. I love doing that. All that to say baking and cooking are vastly different things. Christina Deyo (Cook n Craft Academy) (24:02): Oh, absolutely. Nick Carter (Host - Market Wagon) (24:03): So you, we talked the whole first half of this conversation about how you learned to cook from your Italian and Slovak parents where you're experimenting and you're dropping new things in and you're not using measuring sticks and you're being creative. You can't do that in baking, can you? Christina Deyo (Cook n Craft Academy) (24:20): No, baking... Nick Carter (Host - Market Wagon) (24:20): Baking is chemistry. Christina Deyo (Cook n Craft Academy) (24:21): It's a science. You really have to follow those recipes. Nick Carter (Host - Market Wagon) (24:26): Where'd you learn to do that? Christina Deyo (Cook n Craft Academy) (24:27): Well, you know, I will say my mom did some baking, not as much with cooking, you know, we had our poppy seeds and nut breads and things like that. Yeah. But you know, I working with Martha for almost 20 years, Martha Stewart she had this mantra, you have to learn something new every day. And so she baked almost every day on the show and I would look at those recipes and say, you know, although I may not have time every day to bake on the weekend. I would say, I wanna try this. I wanna and if it didn't work, I was lucky enough to like go in on Monday and say, Martha, my bread didn't rise. Why not? Yeah. Did I do wrong? Or if she had a chef on the show, I could ask, you know, Emeril or Mario Batali or any of them, you know, tell me about this or Lydia. So I was very fortunate to have that, but you know, today, you know, thanks to the internet, there are so many like cooking videos or baking videos that for anybody out there who wants to try to learn you know, and can't come to Loudon [County] to learn and take one of our classes... Nick Carter (Host - Market Wagon) (25:34): Or for people who can't answer the question, how did you learn? I give you the question, how did you learn to bake? And I just love how nonchalantly--like it's not even a big deal--You're like, well, you know, Martha Stewart taught me and Chef Emeril. But anybody who wants to can Google it yeah. Okay. Sure, Christina Deyo (Cook n Craft Academy) (25:55): Well, I,--you know, I am--I do feel very fortunate to have worked with some of the greatest chefs that are out there and known today. And you know, Martha, she's not a, a trained chef. She never went to cooking school, but she learned from her parents, she learned from her mom. And she, you know, having her chefs on every day learn from them. So, you know, sometimes people will ask me what cooking school did you go to? And I'm like, I went to the Martha Stewart school of cooking where I just, you know, learned something new every day. And--but I'm not perfect. And I--there are recipes that sometimes go terribly, terribly wrong. Nick Carter (Host - Market Wagon) (26:35): So alright. How did we become so fortunate to have your food offered on Market Wagon and delivered to people's doors? How did that come about? Christina Deyo (Cook n Craft Academy) (26:46): Well, you know, a friend of mine actually told me about Market Wagon and you know, I think the way she described it was, she said think of--because I do crafts--and she goes, think of crafts being sold on Etsy. She said, Market Wagon is like the Etsy for farmers. She's like, you get all this great seasonal, local food. It's awesome. And it's funny because, I think back in the day there was this commercial where the Hair Club for Men. I don't know if you remember that you were probably too young. Nick Carter (Host - Market Wagon) (27:23): I do. Not only am I the president, I'm also a client. Christina Deyo (Cook n Craft Academy) (27:27): I'm a client. And so not only do I sell on Market Wagon, I'm also a client of Market Wagon and you know, just starting to buy local seasonal, fresh food. I thought this is great. And a lot of the things I was buying, like I did buy a butternut squash. I thought, you know, I could make a delicious salad out of this or soup and I could then sell it on Market Wagon. And so a lot of the ingredients that we use, I get from your local farmers--again, buying what's in season, buying organic when you can. You know, buying local I will buy from Market Wagon. I often sell our things sometimes just at local farmers markets in town. And when I'm there, I love to hear what's, you know, what they have, what, you know, new things they have, what new varieties of tomatoes that we can add to salads, et cetera. And so when this friend had told me about Market Wagon and I started exploring, I said, this is such a great, great thing and was super excited to find out about it. And I tell everybody wherever I go about it, I said, you know, you've gotta check out Market Wagon and... Nick Carter (Host - Market Wagon) (28:37): Well, thank you. Christina Deyo (Cook n Craft Academy) (28:38): Yes. Well, you know, I, I, I kind of like to be this walking advertisement and I, I don't only push my food. That's on Market Wagon. I just tell them, you know, you want a great head of lettuce, go on Market Wagon. You want some great tomatoes. You know, when you taste that fresh, locally grown--like fresh fruits or vegetables, it, it just tastes so much better than, you know, the store bought ones. I, you know, I just, I notice a difference. It's it's amazing. It's, you know it, I tell everybody to, to try it, you know, try it one time. If you, you know, you'll never go back and you try it one time. You'll love it. Nick Carter (Host - Market Wagon) (29:16): Try the scones, maybe a bagel. all right. Christina Deyo (Cook n Craft Academy) (29:20): Nick Carter (Host - Market Wagon) (29:21): So well, thank you. For sharing your wonderful foods on Market Wagon. We know we can find food from you on Market Wagon. Where else can our listeners find out about what you have to offer and maybe even come and see you face to face? Christina Deyo (Cook n Craft Academy) (29:38): Well, we do go to local farmers markets in the Loudon Tennessee area, which is about 20 minutes from Knoxville, but we also do some Knoxville, local markets as well. And also our website CooknCraftAcademy.com. You can find our, if you're in the area and you wanna stop by, you can come by and buy local foods. You know, you can order online from us as well. We're not shipping our food right now, but if you're local to the area, you can buy online and swing by and pick it up. Maybe that'll be at one of our next phases is, you know, being able to, to ship food. But some of the things, the scones are easy to ship, but some of our salads. They, they would never make it. Nick Carter (Host - Market Wagon) (30:22): No, they they're shipped through Market Wagon cuz we can get it there fresh. Christina Deyo (Cook n Craft Academy) (30:25): absolutely. Absolutely. That's the nice trade off. Nick Carter (Host - Market Wagon) (30:29): Great. Christina, thank you so much for being my guest today. It's been a delight to talk with you about your history and food and how you got into a food business. It's been a pleasure. Christina Deyo (Cook n Craft Academy) (30:43): Well, I appreciate the opportunity. Go have a bagel on me. Nick Carter (Host - Market Wagon) (30:48): I'll have bagel for dessert tonight Christina Deyo (Cook n Craft Academy) (30:53): And I'll ship you some of our scones. Nick Carter (Host - Market Wagon) (30:56): Well and they better be the best scones in the world. Christina Deyo (Cook n Craft Academy) (30:59): Yes. And before you know it you'll be a scone snob. Nick Carter (Host - Market Wagon) (31:01): I'll become a scone snob. You're gonna turn me into one Christina Deyo (Cook n Craft Academy) (31:05): Thank you, Nick. I appreciate it. Nick Carter (Host - Market Wagon) (31:07): Thank you, Christina. Nick Carter (Host - Market Wagon) (31:15): Thanks for listening to this episode of More Than A Mile. Be sure to sign up for Market Wagon at marketwagon.com or after downloading the Market Wagon app for iOS or Android. Follow us @MarketWagon on Instagram, Twitter, Pinterest, and Facebook for stories, recipes, special announcements, news, and just digital handshakes from our friendly farming community. If you enjoyed More Than A Mile, please rate the podcast and write a review on iTunes, CastBox, PodChaser, or wherever you listen to your favorite podcast. Thank you for continuing to support local food.

This week we're traveling back to the "public enemy" era of 1930's Midwest America, as we dive into the story of legendary Crime Boss and Matriarch of the infamous Barker-Karpis Gang, Ma Barker. Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License creativecommons.org/licenses/by/3.0

Today's episode of the show is dedicated to the musical genre known around the world as POLKA! In our hour long musical journey we will hear music from old school Polka legends like Frankie Yankovic to more contemporary greats like The Polkaholics and everything in between; well, maybe not everything, because during this episode, what I'm sure will be just the first installment of the Blue Island Radio Podcast Polka Party, we will focus almost entirely on Polka from Midwest America. If you don't like Polka then please, come back and listen to a future episode and I'm sure you'll hear something you like even less. For everyone else, LET'S POLKA!   Please, send all complaints to blueislandradio@gmail.com Follow us on nstagram: birp60406 &Twitter: BIRP60406

Abeshi shares his journey as a Ghanian in small-town Midwest America, starting his own business, being an ambassador of his culture, and connecting to his community through his incredible catering company - Abeshi Ghanian Cuisine.Share love, celebrate diversity! Thanks for listening

Charlie Gray is a mid-30's, white, gay man living in Midwest America. For years he suffered as a high-functioning alcoholic experiencing chronic relapse. On July 8, 2020, Charlie entered sobriety and began penning his memoir as part of his healing process - At Least I'm Not The Frog: A Zany Memoir of Alcoholism & Recovery.His book begins shortly after he graduated from Drury University at the age of twenty-two, bright-eyed, hopeful, and eager to become an Academy-Award winning actor. At the time, he was ravenous for experience, which he found, albeit not quite as he anticipated. Wandering from corporate banking to global travel, always with a bottle of vodka in tow, Charlie became privy to the glittering underbelly of an addictive lifestyle. Fearing this was his ultimate fate, he fled to a series of no less than 54 rehabs, detoxes, and psychiatric wards - all of which is recollected in his book. At Least I'm Not The Frog is currently trending on Amazon's Hot New Releases in the substance abuse category. Charlie resides in his quaint hometown in Missouri, with his family, friends, and cat, Klaus. These days, he can usually be found searching for epic, inspiring moments or updating his blog on maintaining sobriety and clarity, aptly titled At Least I'm Not The Frog II.Episode ResourcesThe Beacon Website | https://thebeaconhelps.org/Connect with Charlie GrayInstagram | @hismajestycharles3rdCharlie's Book | At Least I'm Not The Frog: A Zany Memoir of Alcoholism & Recovery  | Available on AmazonBlog | At Least I'm Not The Frog II - BlogConnect The Courage to ChangePodcast Website | lionrock.life/couragetochangepodcastPodcast Instagram | @couragetochange_podcastPodcast Facebook | @thecouragetochangepodcastPodcast Email | podcast@lionrock.lifeYouTube | The Courage to Change PlaylistLionrock ResourcesCoffee & Coffee Alternatives | lionrock.life/shop-productsSupport Group Meeting Schedule | lionrock.life/meetings

Twenty-one years ago this week, just after her 18th birthday, Deveney Shea joined the Army on whim and began her two decades plus military journey from Midwest America to Virginia and currently the DC Metro region. Over those two decades of service, Deveney has taken on a variety of roles within the Department of Defense in both active duty and civilian/reserve status, but it was almost exactly 18 years after her enlistment that Deveney took a different kind of chance and found herself, unexpectedly, gracing the Kennedy Center stage as a contestant in the Miss DC for America pageant. On this episode of the pod, Deveney shares her story navigating military life, how she found pageantry and the power it provided to unleash her feminine side, the confidence boost competing has provided her personally and professionally, and how she is leveraging her Public Affairs experience within the Army and pageantry successes (crowned Miss Maryland 2019 and USOA Ms. Kansas 2020) to mentor young women and become the first ever Executive Director of the United States of America Pageant System's Teen, Ms., Miss, and Mrs. competitions for the DC, MD, and VA region.

Fresh from raising two funds capitalized with more than $650 million, Drive Capital Partner Masha Khusid goes live today to talk about their interests in start-ups from Midwest America.   Based out of Columbus Ohio, Drive Capital is one of the world's most dynamic venture capital firms with investments in Pittsburgh tech companies, including  Gecko Robotics and Duolingo. Masha will give us more insight into what types of companies that Drive likes to make investments. She will also detail criteria and insights every startup needs to know as it begins searching for outside investment. And, find out why Drive Capital thinks the midwest is a hotbed for innovation.

In this episode, you hear from Cat, an optician, foodie, occasional baker, occasional photographer and plant lover from St. Louis, Missouri. She shares her family's epic immigration story (straight from the movies) and shares her experiences growing up Asian American in Midwest America. She gives a shoutout to her favorite Asian-owned business, The Banh Mi Shop (@thebanhmishopstl) in St. Louis!

Last week NASA’s Osiris-Rex mission successfully touched down on asteroid Bennu’s crumbly surface. But the spacecraft collected so much material that the canister wouldn’t close. NASA systems engineer Estelle Church tells Roland Pease how she and the team back on Earth performed clever manoeuvres to remotely successfully shut the lid. As winter draws on in the North, and people spend more time indoors, there’s considerable debate about the conditions in which SARS-Cov2 is more likely to spread. Princeton University’s Dylan Morris has just published research exploring the coronavirus’s survival in different humidities and temperatures. Indian agriculture in some areas uses vast amounts of water. Dr Vimal Mishra of the Indian Institute of Technology in Gandhinagar has discovered that this irrigation, plus very high temperatures, is causing not just extreme discomfort amongst the population but also more deaths. In the 1930s serious dust storms over several years ruined crops and lives over a huge part of Midwest America. The dustbowl conditions were made famous by the folk songs of Woodie Guthrie and in John Steinbeck’s novel Grapes of Wrath. Now a study in Geophysical Research Letters suggests that levels of dust have doubled in the past twenty years. Roland Pease asks researchers and farmers if they think the dust bowl is returning. We’ve probably all got a friend who sings along wildly out of tune - or maybe you are that person. But why are some of us apparently tone deaf, while others can hold a melody? Can you train yourself to sing in tune, or is it mostly down to raw talent? These musical questions, from CrowdScience listeners Jenny and Anastasia, certainly struck a chord with us. Anastasia loves to sing but her friends tell her she’s off-key - or that “a bear trod on her ear,” as they say in her native Russia. Is it possible for her to improve her singing voice, and what are the best ways of going about it? Both musicians and scientists help us tackle these questions, and explain what’s going on in our ears, brains and throats when we try to sing the right notes. We learn about congenital amusia, a condition which makes it almost impossible to tell if you’re in tune or not, and attempt to tease out the relative influence of our genes and our environment when it comes to musical ability. (Image: Getty Images)

Last week NASA’s Osiris-Rex mission successfully touched down on asteroid Bennu’s crumbly surface. But the spacecraft collected so much material that the canister wouldn’t close. NASA systems engineer Estelle Church tells Roland Pease how she and the team back on Earth performed clever manoeuvres to remotely successfully shut the lid. As winter draws on in the North, and people spend more time indoors, there’s considerable debate about the conditions in which SARS-Cov2 is more likely to spread. Princeton University’s Dylan Morris has just published research exploring the coronavirus’s survival in different humidities and temperatures. Indian agriculture in some areas uses vast amounts of water. Dr Vimal Mishra of the Indian Institute of Technology in Gandhinagar has discovered that this irrigation, plus very high temperatures, is causing not just extreme discomfort amongst the population but also more deaths. In the 1930s serious dust storms over several years ruined crops and lives over a huge part of Midwest America. The dustbowl conditions were made famous by the folk songs of Woodie Guthrie and in John Steinbeck’s novel Grapes of Wrath. Now a study in Geophysical Research Letters suggests that levels of dust have doubled in the past twenty years. Roland Pease asks researchers and farmers if they think the dust bowl is returning. (Image: Getty Images) Presenter: Roland Pease Editor: Deborah Cohen

Welcome to another edition of Aang Mail! What do Iroh and people from Midwest America have in common? Will Acorn and Greg cover The Legend of Korra eventually? Aang Mail is our little way of saying thank you to all of our wonderful fans as we dive into our mailbox and answer questions from you! So thank you all so much for writing in! The post Aang Mail #2 – Old Uncle Iroh Had a Farm appeared first on The Geek Generation.

Welcome to another edition of Aang Mail! What do Iroh and people from Midwest America have in common? Will Acorn and Greg cover The Legend of Korra eventually? Aang Mail is our little way of saying thank you to all of our wonderful fans as we dive into our mailbox and answer questions from you! So thank you all so much for writing in! The post Aang Mail #2 – Old Uncle Iroh Had a Farm appeared first on The Geek Generation.

Mama Mia! Here we go again!  The Bat Boys head to the Mediterranean for some much-needed vacation.   Tune in as the Bat Boys share their advice on navigating jealousy in a throuple, head to the poop deck alongside the Admiral of Fun, and banish the Chupacabra from Midwest America.  

  Aren't genres great? They're so useful for categorising what we like and selling our work. Today we're chatting about all the genres that are popular in webcomics now, that we know of. Back in the day webcomics were mainly defined by TWO genres: slice of life, and gaming. And out of those two gaming was king! Actually a lot of comics combined the two. The biggest were things like 8 Bit Fantasy, PVP, Penny Arcade, and Ctrl Alt Delete. But things expanded pretty quickly. Now a lot of sites are specifically known for the genres that define them, like Webtoons and Tapas have a very specific “look” to the content that they like to promote and that encourages people want to join there to also work in that style. Smackjeves was known for its manga boy-love content, Furafinity was the home of furry comics etc. One of the best things about Drunk Duck is that we DON'T have a specific look to the comics on our site, we love to promote lots of different genres and styles. The idea of having a unified look is an anathema to us. My own main genre for my Pinky TA comic is war/adventure, and that hasn't really expanded much over time. For Bottomless Waitress the genre there is Teasing sex-comedy/romance, and that again is NOT well represented in the world of webcomics. Tantz and Pit tell me that “Fairytail” is one of the big up and coming webcomics genres these days and I can definitely see that. What genre does your work best fit into and what do you think are the main webcomics genres now? Horror, romance, scifi, adventure, fantasy, western…? The musical feature this week that Gunwallace has given us is theme to Bottomless Waitress II - Part two of the BW cannon! Revenge of the banjo! We start off with a tractor roaring into life and a banjo opening us up to the sounds of rural Midwest America- wide open corn fields, golden wheat, grain silos, quiet backroads, haystacks, big red barns, and a kinky little diner where the coffee is is bottomless and so are the staff! Ava's diner is a welcoming place for breakfast, lunch and dinner. Buttered buns, glazed donuts, and creamy desserts are a house specialty! So swing on by. We prefer you to come in by the front door, rear entry is for staff only. Topics and shownotes Links Join the Discord server to chat in real time with other DD comics people - https://discordapp.com/invite/7NpJ8GS Tantz's post on genre - https://www.theduckwebcomics.com/news/2020/jul/31/choosing-your-genre/ Featured comic: Bottomless Waitress - https://www.theduckwebcomics.com/news/2020/jul/28/featured-comic-bottomless-waitress/ Featured music: Bottomless Waitress - https://www.theduckwebcomics.com/Bottomless_Waitress/,by Ozoneocean and Banes, rated M. Special thanks to: Gunwallace - http://www.virtuallycomics.com Pit Face - https://www.theduckwebcomics.com/user/PIT_FACE/ Tantz Aerine - https://www.theduckwebcomics.com/user/Tantz_Aerine/ Ozoneocean - https://www.theduckwebcomics.com/user/ozoneocean Banes - https://www.theduckwebcomics.com/user/Banes/ kawaiidaigakusei - https://www.theduckwebcomics.com/user/kawaiidaigakusei/ VIDEO exclusive! Become a subscriber on the $5 level and up to see our weekly Patreon video and get our advertising perks! - https://www.patreon.com/DrunkDuck Even at $1 you get your name with a link on the front page and a mention in the weekend newsposts!

Sara Cunningham is the Founder of Free Mom Hugs (USA) and she shares her journey from midwest Christian mother to her gay son Parker coming out, to creating an organisation that wraps its arms around the LGBTI+ community. This is an inspiring and heart warming story. Free Mom Hugs now has a chapter in every state of the USA and has inspired other groups around the world including Australia. Her book 'How We Sleep at Night: A Mother's Memoir' has been optioned by Jamie Lee Curtis and will be released as a film. Helpful Links:How We Sleep At Night: A Mother's Memoir by Sara Cunninghamhttps://www.amazon.com/How-We-Sleep-A...Free Mom Hugs (USA)https://www.freemomhugs.org/PFLAG (USA)https://pflag.org/Free Mum Hugs (Australia)https://www.facebook.com/FreeMumHugsAus/PFLAG Australiahttp://pflagaustralia.org.au/Parker Cunningham - Music https://www.facebook.com/parkercunnin...The Good Girl Confessional Podcast:https://www.facebook.com/GoodGirlConf...Follow us on instagram: @thegoodgirlconfessionalThe Good Girl Confessional Podcast is a production of Wb40 - Women Beyond FortyCraving more? You can find us at www.wb40.comInstagram: @womenbeyondforty

Co-Hosts Nicole Buddin and Shanna Obluck discuss how the podcast came to be - their journeys from small-town Midwest America to finding holistic wellness as a vital part of their self-care routines, as well as what you can expect from the NoBS Wellness Podcast.

Two years ago, a Detroit emergency room doctor, Jumana Nagarwala, allegedly texted, and called, two mothers in Minnesota to arrange clandestine operations for their 7-year-old daughters. Later, the mothers brought their daughters to a Michigan clinic where Nagarwala cut their clitoral hoods.“I’m sure she thinks she did no wrong,” said Mariya Taher, who leads the anti-female genital mutilation, or FGM, advocacy group Sahiyo. Like Nagarwala, she is part of the Dawoodi Bohra sect of Indian Shia Muslims. Taher was cut as a child when she was visiting India. “My mother and my aunt took me. But I remember them also comforting me afterwards. So, I realized that I couldn't blame just one person. ... It was something that was much larger than that.”Related: In India's Dawoodi Bohra community, there's a growing debate about FGMSimilarly, Nagarwala’s case became much larger than one person. It led to the first test of the US law that bans FGM for nonmedical reasons. That law was passed more than 20 years ago, as the US sought to satisfy international commitments to protect women from what was once a widespread practice in many parts of the world — and may still be. A 2012 Center for Disease Control and Prevention study estimates half a million girls in the US are at risk — although there’s not a lot of firm data on how often it happens.“When this case arose in 2017, this was the only law we had, and we chose to use it,” said Daniel Lemisch, who approved Nagarwala’s indictment when he was acting US attorney for the Eastern District of Michigan.He says they used the law even though they knew it was flawed. Michigan federal Judge Bernard Friedman ruled it unconstitutional in November 2018. He dismissed the charges against Nagarwala brought under the anti-FGM law.Related: Tens of thousands of married women in Uganda are secretly undergoing 'the cut'“I think this was purely a legal decision based on the law and the Constitution, and I think it will be fixed.”Daniel Lemisch, former acting US attorney for the Eastern District of Michigan“I think this was purely a legal decision based on the law and the Constitution, and I think it will be fixed,” Lemisch said."You have to look at whether the law itself has an interstate commerce aspect to it. In other words, the law has to say 'you need interstate activity of some kind in order for it to be a federal offense,'" he said. "And the law in this case did not contain such a provision. So, it's not that there wasn't interstate activity, it's that the law didn't require interstate activity, and therefore according to the court, it violated the Constitution." Anti-FGM activists were disappointed, but the government still had the opportunity to appeal the court decision. Now, though, it looks like the Justice Department won’t pursue it. Last month, the Trump administration sent a letter to Congress saying there aren’t adequate grounds to defend the law and urged lawmakers to fix it.Meanwhile, several states that don’t already have bans on FGM are considering bills to enact them. Some have faced opposition. In Connecticut, Susan Yolen, a vice president of Planned Parenthood of Southern New England, Inc., argued a law might end up putting more pressure on girls who’d have to turn in their own family members.“And so, if they are frightened away from their health care provider because of a practice that many of us might consider you know, barbaric or dangerous, then that's not a good thing,” she said. “I think finding out what we need to find out about its prevalence is a good step one before we decide it's a criminal activity.”Yolen was also suspicious after she learned the Connecticut bill was sponsored by people whom she thought might be Islamophobic.“It's mostly Muslim folks who practice this procedure — they have been specifically targeted by the current administration.” Susan Yolen,  Planned Parenthood of Southern New England, Inc.“It's mostly Muslim folks who practice this procedure — they have been specifically targeted by the current administration,” she said.But more research may find FGM happens in other cultures, too.“In our experience of working with FGM and survivors around the world, this is not based in any one religion,” said Shelby Quast, national director of Equality Now, a group that advocates for women’s rights. “Even in this country, recently women who were raised in Christian and white [communities] and in Midwest America had experienced FGM.”Quast said until there’s an effective federal law and state laws, girls will be at risk. For now, she hopes Nagarwala is convicted. Nagarwala is still facing a federal obstruction charge — a felony that could be punished by 20 years in prison. And, Quast said, the state of Michigan could take action.“They could charge her still and we would encourage [them] quite strongly to do so if the federal case doesn't move forward,” she said.Nagarwala’s attorney, Shannon Smith, argues cutting is a cultural practice.“The whole reason they do this procedure is to make boys and girls equal,” Smith said. “It's not to diminish sexuality; it's not to make sex unpleasant.”She says Nagarwala became a target for politically fueled spite, and Smith’s office received death threats.“Quite frankly, I think this case is like a storm of perfect conditions that make her a very easy target to have most people easily hate her,” she said. “I can't believe the number of people that write, ‘She needs to go back to the country she came from’ — when she was born here.”Taher, though, said Nagarwala may have had good intentions, but what she did was wrong.“We’re at this tipping point,” she said. “We are seeing that communities are recognizing, and others are recognizing, that this is harmful, and I don't think any form of harm to a child should be allowed by any culture or religion.”Taher said stronger laws would send the message that culture shouldn’t be confused with violence.Correction: An earlier version of this story misstated that Mariya Taher was cut by a family member. 

Saasha Celestial-One may sound like a band formed in the swinging sixties, but she’s actually one half of a food waste startup looking to sign up 1 billion users to food sharing app, Olio, by 2025. Born and raised by hippy parents in Iowa, Saasha cut her teeth upcycling and tackling food waste from a very early age. Having grown up with not very much, she set her mind on building a bulletproof CV and worked hard to de-risk her professional career - she admits she was really seeking financial security and career stability. But having worked at Morgan Stanley, McKinley and American Express, she knew her heart wasn’t in financial services and consulting. And it was whilst on maternity leave when she took redundancy, realising she was financially secure, did she finally turn her hand to something she was truly passionate about. Her first foray into entrepreneurship was the hugely successful My Creche, London's first PAYG provider offering flexible childcare for busy parents. But that was nothing in comparison to the behemoth challenge she is tackling by way of Olio. Join us today whilst we talk with Saasha about her journey from Midwest America to tackling food waste, one sweet potato and leftover cabbage at a time. We talk with Saasha about: Olio, what it means, and how it’s tackling the problem of food waste How redundancy changed her life Why a leftover sweet potato and a cabbage brought her to her current path How far £40k will go when you start your startup How Olio began with 12 people in a Whatsapp group Olio’s reliance on volunteers to spread the food waste message How you can get involved The best piece of advice she’s ever been given Links: www.olioex.com For more go to secretleaders.com

As a child Kingsley Kwayisi was saved from abortion and placed in a family to flourish. His hope is to see every child f ind a family to flourish as God intended for them.  His life goal is to use it for finishing the work assigned to him by the Lord Jesus Christ—the work of serving Christ and His Kingdom and promoting its purpose and plans in his generation.   Kingsley Kwayisi holds honors in Bachelor of Science in Material Science and Engineering from Kwame Nkrumah University of Science and Technology (KNUST), Ghana; a Diploma in Communication from University of Ghana, a Post Graduate Certificate in Marketing Management,  Ghana Institute of Management and Public Administration (GIMPA), Ghana, Pastoral Leadership Certificate with Calvary Leadership Institute (CLI), Master of Divinity, Regent University, Ghana , Billy Graham Scholar for Global Leadership, Master of Art in Leadership and Evangelism, Wheaton College. USA    Kinsley serves as a Marketing and Project Manager in Corporate Ghana for over five years. He also worked on staff for Ghana Fellowship of Evangelical Students (GHAFES), a member of IFES. Young Adult Pastor,  Calvary Baptist Church Accra, Ghana.  He is a Certified Leadership Coach with John Maxwell Leadership Centre and serves as a volunteer for the Scripture Union Ghana, Bible Society of Ghana and Intervarsity, USA. Short Term Missionary, to Cote D' Ivoire, Liberia, Gambia, and the Midwest, USA.  He is a conference and inspirational speaker for emerging leaders across West Africa and Midwest America.    Kingsley is married to Dr. Afua Kwayisi and gifted with a daughter, Awuradeama Kwayisi.

#News segment about the #gooddeeds after #orlando #pulse also there is a increase of #gunsales #audiomo