Podcast appearances and mentions of mike wiley

Around 14,000 subscribers read the locally-owned community newspaper Hoodview News every month. Along with community events, feel-good stories about the East County area and advertisements, readers find columns that espouse and encourage a transphobic worldview. Hoodview News is published by longtime Oregon political operative Mike Wiley — perhaps best known for his work as communications director for the Oregon Citizens Alliance, or OCA, an ultra-conservative activist group that pushed stridently anti-LGBTQ+ ballot measures across the state in the 1980s and 1990s. OPB journalist Leah Sottile joins us with the story.

What would it take, and what would it even mean, to heal from a wound like the Wilmington massacre and coup of 1898 — or from centuries of white supremacist violence, disenfranchisement, and theft? An exploration of that question with community members in Wilmington, and experts on restorative justice and reparations. By Michael A. Betts, II and John Biewen. Interviews with Bertha Boykin Todd, Cedric Harrison, Christopher Everett, Kim Cook, William Sturkey, Inez Campbell-Eason, Sonya Bennetonne-Patrick, Candice Robinson, Paul Jervay,Kieran Haile, Larry Reni Thomas, William “Sandy” Darity, and Michelle Lanier. Story editor: Loretta Williams. Voice actor: Mike Wiley. Music by Kieran Haile, Blue Dot Sessions, Okaya, and Lucas Biewen. Art by Zaire McPhearson. “Echoes of a Coup” is an initiative of America's Hallowed Ground, a project of the Kenan Institute for Ethics at Duke University.

The Speakeasy is a gathering for unfiltered conversations on faith and justice. At each gathering, we invite a special guest to share their personal experiences and stories in conversation around a particular topic or issue related to faith and justice. We hope these events inspire empathy, foster common ground, and cultivate deeper connections in our community and beyond. To kick off our new season, we welcomed Mike Wiley, who shared about how to develop empathy, what dribbling a basketball teaches us about creating social change, and how the voices in his head have impacted him.This conversation was recorded in front of a live audience at The Plant in Pittsboro, NC, on February 4, 2024. To learn more about Mike Wiley, visit mikewileyproductions.com. To learn more about The Local Church, visit our website or connect with us on Instagram.

After the massacre and coup of November 10, 1898, white supremacists in North Carolina soon finished the job of disenfranchising Black citizens and instituting Jim Crow segregation. They also took control of the narrative. A new propaganda campaign, the one after the fact, succeeded for a century – even as several Black writers tried to tell the truth about 1898 and left breadcrumbs for future historians to find. By Michael A. Betts, II and John Biewen. Interviews with LeRae Umfleet, Gareth Evans, David Cecelski, William Sturkey, Chenjerai Kumanyika, Doug Jones, and Adriane Lentz-Smith. Story editor: Loretta Williams. Voice actor: Mike Wiley. Music by Kieran Haile, Blue Dot Sessions, Okaya, Jameson Nathan Jones, and Lucas Biewen. Art by Zaire McPhearson. “Echoes of a Coup” is an initiative of America's Hallowed Ground, a project of the Kenan Institute for Ethics at Duke University.

On November 1898, North Carolina Democrats won a sweeping victory at the polls – confirming the success of their campaign based on white supremacy, intimidation, and fraud. But in Wilmington, the state's largest city, white supremacist leaders were not satisfied. This episode tells what happened on November 10, 1898, in Wilmington: a massacre of Black men, and the only successful coup d'etat in U.S. history. By John Biewen and Michael A. Betts, II. Interviews with LeRae Umfleet, Bertha Todd, William Sturkey, Cedric Harrison, and Milo Manly. Story editor: Loretta Williams. Voice actor: Mike Wiley. Music by Kieran Haile, Blue Dot Sessions, Okaya, Jameson Nathan Jones, Kevin McLeod, and Lucas Biewen. Art by Zaire McPhearson. “Echoes of a Coup” is an initiative of America's Hallowed Ground, a project of the Kenan Institute for Ethics at Duke University.

Mike Wiley tells us about his upcoming one-man show “Breach of Peace: The Freedom Riders of 1961.” Plus, a visit with folk artist Harry Underwood. His current exhibition, “Outdoor Worship,” is at Waddi Gallery through October 29th. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

PARANORMAL ENCOUNTERS: Be Careful What You Wish For.  This episode will run on the Para-X Radio Network (www.paraxradionetwork.com) on Thursday, June 8, 2023 from 11:00 PM-12:00 Midnight (EST). Educational. Entertaining. Intriguing.  On this show, Dr. Schutz interviews Mike Wiley, owner of Wiley Rabbit Hole and resident who lives near Skinwalker Ranch.  To learn more about Mike's business, go to Facebook and search for Wiley Rabbit Hole.  He creates and customizes mini tabletop cornhole sets.  On the show, we discuss unusual happenings on his property, as situated on Indian ground on the basin.  Mike lives over the ridge on the other side of Skinwalker ranch. To learn more about me, go to my website to view my biography at www.paranormaluniversalpress.com.  Click on the upper right Podomatic button to go into my podcast site to hear my guests.  View my books on my website or go to Amazon.com.  Copyrighted. Go to Amazon.com, Kindle, Barnes & Noble to purchase. PLAY, LIKE, FOLLOW, and SUBSCRIBE to this program to be notified of future episodes. Doing so is FREE.TO WATCH GUESTS ON "DISEMBODIED VOICES" TV TALK SHOWAs of MAY 22, 2022, my new TV talk show, "Disembodied Voices" aired worldwide on the PARAFlixx Paranormal Streaming Network [subscription video on demand].  Subscribing to receive access to several paranormal TV series, Documentaries, Talk Shows, Spiritual/Motivational, Music, etc. is a fraction of the cost.  Ways to access - computer, TV, Roku, Firestick, android, ipad, iphone, etc.Take a moment to WATCH my guests visually in a personal interview.  Sam Baltrusis can be visually seen on PARAFlixx (www.paraflixx.com) on February 12, 2023, Season 4, Episode 6.  8/7 Central (USA time).  Shows remain on PARAFlixx indefinitely until changes to remove are made.DETAILS FOR 3-DAY FREE TRIAL and SUBSCRIBING to PARAFLIXXON INITIAL PAGE - Go To The Bottom (see free trial box)IF SUBSCRIBINGEnter into your search bar this campaign link:  https://bit.ly/3FGvQuYDiscount Code = DV10$3.99/month (U.S.); discount is 10% off first three monthsCancel AnytimeWAYS TO ACCESS SHOWS - go to www.paraflixx.com.  Find my show by going to the upper left corner, click on BROWSE.  Scroll down to TALK SHOWS.  "Disembodied Voices."  

Through a one-person play, North Carolina actor and playwright Mike Wiley has taken the story of Emmett Till across the world. Now, his play carries an even deeper resonance in the wake of the recent Emmett Till Antilynching Act.

We dove into the archives to bring you this special episode where we recap some of the most interesting and funniest conversations in the past couple of years. In this installment, we're featuring Lea Berman, Eladio Lara, John Lawrence, Daniel Vianna, Mike Patterson, and Michael Carlson. These edits can be found in the episodes listed down below. 068: Lia Berman on Buying a New Home (https://www.instagram.com/liaberman3/) 042: "Born a Champion" Review and Jiu Jitsu Talk with Eladio Lara 065: "The Last Dragon" Retrospective with Cousin Primo and Not-My-Cousin Dan 030: Aliens with Not-My-Cousin Dan and Edgar OtraVez 047: BJJ Black Belt John Lawrence Owner of Hurricane Jiu Jitsu in Cleveland (https://www.instagram.com/hurricane.jj/) 066: BJJ Black Belt Daniel Vianna Owner of Vianna Brothers Jiu Jitsu Academy in Chicago (https://www.instagram.com/dviannabjj/ ) 092: Comedians | Logan Nielsen and Mike Wiley (https://www.instagram.com/wikemiley/ https://www.instagram.com/loganmnielsen/ ) Follow us on: • Not-My-Cousin Dan on Instagram: https://instagram.com/dantasticsizzler/ • Cousin Primo on Instagram: https://www.instagram.com/the_real_cousinprimo/ • Edgar OtraVez on Instagram: https://instagram.com/edgarotravez/ • TheFlowRoll on Instagram: https://instagram.com/theflowroll/ • The Flow Roll Website: https://TheFlowRollPodcast.com/ Music "Kings of the World" by Aiyo "Honesty" by Hallman "Making My WAy" by Margareta "Monologue" by Splasher! "Upside Down Snowglobe" by DJ DENS the Rooster "The Memory of You" by Swif7 Use my referral link for this track and more music at Epidemic Sound: https://epidemicsound.theflowrollpodcast.com Blue Host The best hosting service for a great price: https://www.bluehost.com/track/edgarotravez/podcastDescription/ Monday: Plan, organize and track all of your team's work in one place. Work Without Limits https://mondaycom.TheFlowRollPodcast.com Ryron and Rener's Quick Flip Hoodie: https://quickflip.theflowrollpodcast.com #TheFlowRollPodcast #TheFlowRoll #FlowRoll #chupacabras #jiujitsufunnystories #lasombra #funnystories #mexicannicknames

Hosts of the show Edgar OtraVez and Not-My-Cousin Dan have two very brilliant comedians Logan Nielson and Mike Wiley come on the show. Logan and Mike share some amazing stories and get a tad bit roasty at times. Logan Nielsen • The Josh Johnson Show: wherever you get your podcasts. • Film Pub: coming soon to podcasts. • Instagram: https://www.instagram.com/loganmnielsen/ Mike Wiley • Website: http://www.mikewileythewebsite.com/ • Plastered Cast: https://www.youtube.com/channel/UCTqEvoItwTOKJWliyw750ZA and wherever you get your podcasts. • Twitter: https://twitter.com/wikemiley • Instagram: https://www.instagram.com/wikemiley/ • Still Not Friday: Every Thursday at 8 PM at Two Brothers Roundhouse, 205 North Broadway, Aurora, IL 60505 - https://www.facebook.com/snfcomedy Follow us on: • Not-My-Cousin Dan on Instagram: https://instagram.com/dantasticsizzler/ • Cousin Primo on Instagram: https://www.instagram.com/the_real_cousinprimo/ • Edgar OtraVez on Instagram: https://instagram.com/edgarotravez/ • TheFlowRoll on Instagram: https://instagram.com/theflowroll/ • The Flow Roll Website: https://TheFlowRollPodcast.com/ Music: "Lifeline" by Lvly Use my referral link for this track and more music at Epidemic Sound: https://epidemicsound.theflowrollpodcast.com Blue Host The best hosting service for a great price: https://www.bluehost.com/track/edgarotravez/podcastDescription/ Monday: Plan, organize and track all of your team's work in one place. Work Without Limits https://mondaycom.TheFlowRollPodcast.com Ryron and Rener's Quick Flip Hoodie: https://quickflip.theflowrollpodcast.com #TheFlowRollPodcast #TheFlowRoll #FlowRoll #comedy #comedians #funnystories #comedygang #podcastaddict #podcast #podcasterofinstagram #podcastersunite

Sean Flannery, Aaron Foster, Brady Novak, and Mike Wiley are on the panel. Everyone has known each other for almost 20 years. It's a lot of fun. Video and extras are on patreon.com/brido. 

Mike Wiley is a comedian, husband and has beard like Scott Ian from Anthrax. We talk about my tenant who died, death metal and why he caused his parents divorce. Do remember how awesome the owner of Patsy's was? Well some people aren't very nice so if you have an all you can eat Fish and Chips maybe serve it with out the lip! He finds out I'm a pervert.  Support The Lobo Den Patreon for goodies and bonus content: https://www.patreon.com/theloboden If you want record a podcast remote of in the Chicago land area reach out to my producer from "The People of Comedy Network" James Webb: https://www.instagram.com/aclysm  Instagram: https://www.instagram.com/wikemiley/ https://www.instagram.com/lobo9110/ https://www.instagram.com/thelobodenpodcast/ TikTok: https://www.tiktok.com/@theloboden Twitter: https://twitter.com/lobodenpodcast   https://twitter.com/lobo9110   Donate: https://www.paypal.me/thelobodenpodcast Links: https://linktr.ee/theloboden  

We chat with Mike Wiley of Eventide in Portland, Maine, who tells us how to shuck an oyster, the rules for the perfect clambake and his favorite often-ignored fish. Plus, we talk with chef and poet Omar Tate, who explores Black American culture and literature through food; Dan Pashman explains why he thinks grilling is overrated; and we find a fix for flavorless tomatoes. (Originally aired July 3, 2020.)Get this week's recipe for Tomato-Herb Salad With Sumac: https://www.177milkstreet.com/recipes/tomato-herb-salad-with-sumacThis Week's Sponsor: For years people in the know have been using Lord Jones premium CBD products in their self-care rituals—why not see what they can do for you? Go to Lordjones.com/milk to get 25 percent off your first order. See acast.com/privacy for privacy and opt-out information.

About the Guests Mike Wiley - Acclaimed actor and playwright Mike Wiley has spent the last decade fulfilling his mission to bring educational theatre to young audiences and communities across the country. Through his performances, Wiley has introduced countless students and communities to the legacies of Emmett Till, Henry “Box” Brown, and more. His recent works include a one-man play based on Tim Tyson's memoir ‘Blood Done Sign My Name' and ‘The Parchman Hour,' an ensemble production celebrating the bravery and determination of the Freedom Riders who risked their lives to desegregate Southern interstate bus travel in 1961. Wiley has a Masters of Fine Arts from the University of North Carolina at Chapel Hill and is the 2010 and 2014 Lehman Brady Visiting Joint Chair Professor in Documentary Studies and American Studies at Duke University and the University of North Carolina at Chapel Hill. In addition to his numerous school and community performances, he has also appeared on Discovery Channel, The Learning Channel, and National Geographic Channel and has been featured in Our State magazine, PBS' ‘North Carolina Now,' and WUNC's ‘The State of Things.' For more information visit: http://mikewileyproductions.com/ (http://mikewileyproductions.com/.) Howard L. Craft is the author of two books of poems: Across The Blue Chasm (Big Drum Press 2000) and Raising the Sky (Jacar Press 2016). His poetry also appears in Home is Where: An Anthology of African-American Poets from the Carolinas, edited by Kwame Dawes. His essays have appeared in The Paris Review and have been included in The Routledge Companion to African American Theatre (Routledge Press 2019). He is the author of several plays including, FREIGHT: THE FIVE INCARNATIONS OF ABLE GREEN, a New York Times Critic Pick for March 2015; CALYPSO AND THE MIDNIGHT MARAUDERS, ORANGE LIGHT, and THE JADE CITY CHRONICLES VOLUME I: THE SUPER SPECTACULAR BADASS HERALD M. F. JONES. He is the creator of the first African-American superhero radio serial: The Jade City Pharaoh.  THE FIRE OF FREEDOM will open at Theatre Raleigh on June 18th. For ticket information visit: https://theatreraleigh.com/ (https://theatreraleigh.com/). Connect with Beltline to Broadway Facebook – @beltlinetobroadway Twitter – @beltlinetobroadway Instagram – @beltlinetobroadway Web http://www.rduonstage.com/ (www.beltlinetobroadway.com) Support this podcast

Surprise! Because summer is quickly approaching, Carrie and Kaiti talk about beach house cookbooks for those who may visit or own a beach house! Of course, you can use these outside of a beach house, but these are sea themed! (Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you)Beach Cocktails: 75 Drinks, Tiki Cocktails And Snacks To Savor At The Beach Or Anywherehttps://amzn.to/3fKURKxBeach Cocktails: Favorite Surfside Sips and Bar Snacks by the editors of Coastal Living Mag (2017)https://amzn.to/34zvTY5 The Beach House Cookbook by Mary Kay Andrews (2017)https://amzn.to/3fD3S83 The Beach House Cookbook by Barbara Scott-Goodman and Rita Maas (2005)https://amzn.to/2Rhjll6The Coastal Living (magazine) Cookbook (2004)https://amzn.to/2RcfIg5Beach House Brunch, by Lei Shishak (2016)https://amzn.to/3fVwRmCBeach House Dinners: Simple, Summer-Inspired Meals for Year-Round Entertaining, by Lei Shishak (2020)https://amzn.to/3wOYW5OBeach House Baking: An Endless Summer of Delicious Desserts, by Lei Shishak (2017)https://amzn.to/3fG7yWNBeach House Cooking: Good Food for the Great Outdoors by Charles Pierce, part of Williams-Sonoma Outdoors (1999)https://amzn.to/3vGDnV9Nantucket Open House Cookbook, by Sarah Leah Chase (1987) https://amzn.to/3wMU8xVMargaritaville: The Cookbook: Relaxed Recipes For a Taste of Paradise, by Carlos Sernaglia, Julia Turshen, 2018https://amzn.to/34zNvCTThe Summertime Anytime Cookbook: Recipes from Shutters on the Beach, by Dana Slatkin (2008)https://amzn.to/3uFVOb5Surfside Eating: Relaxed Recipes inspired by Coastal Living, by Ryland Peters & Small (2020)https://amzn.to/3pm4nXH Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack, by Arlin Smith, Andrew Taylor, Mike Wiley and Sam Hiersteiner (2020)https://amzn.to/2R9ZLaaRetro Beach Bash: A Sun Lover's Guide to Food and Fun, by Linda Everett (2003)https://amzn.to/3uJlX8V Provincetown Seafood Cookbook, by Howard Mitcham (2018)https://amzn.to/3fIKDu6

[REBROADCAST FROM JUNE 18, 2020] James Beard Award-winning chef Mike Wiley, co-owner of Eventide in Portland, Maine, joins us to discuss his new cookbook Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack. New England Clam Chowder SERVES 4 TO 6 Kosher salt 5 pounds live chowder clams 2 pounds live steamer clams 2 (2-inch) pieces dried kombu 2 cups water 2 tablespoons unsalted butter 1 yellow onion, diced 1 pound medium-starch potatoes (like Yukon gold or Kennebec), peeled and diced 2 cups heavy cream 1 teaspoon freshly cracked or ground black pepper Leaves from 1 to 2 thyme sprigs 1⁄4 pound homemade Salt Pork store-bought bacon (optional) 2 or 3 sheets nori Minced chives for garnish Chive Oil (recipe follows) for garnish Saltine Crackers for serving Fill two separate bowls with cold, clean water that has been seasoned with kosher salt to taste like seawater. In a colander, rinse the exterior dirt from both types of clams and then submerge them separately in the bowls of water. Leave them to sit for 30 minutes to encourage them to release their grit. Drain the clams separately in a colander, rinsing them under running water, and shake them gently to drain. Rinse the pieces of kombu and set aside. In a pot, combine the chowder clams, water, and 1 piece of kombu and bring to a boil. Turn down to a simmer, cover, and cook until the clams have just opened, 5 to 10 minutes. Remove the clams to a bowl, keeping the liquid in the pot. Add the steamer clams and the second piece of kombu to the broth, and repeat. Transfer the steamers to a bowl and strain the cooking liquid through a fine-mesh strainer into a separate bowl. Pick the meat from both types of clams, keeping the two types of clams in separate bowls and making sure to remove the muddy sheath from the siphon of the steamer clams. Place the clams in cold, fresh water and agitate them with your hands for a minute or so to remove any excess sand. Drain and coarsely chop the chowder clams but keep the steamer clams whole. In a large pot, melt the butter over medium-high heat. When the butter is just sizzling, add the onion and potatoes and cook until they soften and start to brown, about 3 minutes. Add the strained clam juice, cream, black pepper, and thyme and bring to a boil. Turn the heat down to low and simmer until the potatoes are cooked through, about 10 minutes. Add the chopped clams and stir to incorporate and warm them. Line a plate with paper towels. Cut the salt pork into either 1⁄4-inch slices or 1 by 1⁄4 by 1⁄4-inch cubes (also known as lardons) and cook in a hot skillet for 3 to 5 minutes, stirring frequently, until nicely browned. Transfer to the paper towel–lined plate. Holding the sheets of nori with tongs, wave them separately over a gas burner flame a few times until they become lighter in color and fragrant (or heat a large skillet on high heat and toast the nori on both sides for 30 seconds). Ladle the finished chowder into four to six bowls, aiming for about two parts broth to one part chunky goodness. Add a couple of pieces of salt pork and a crushed half sheet of nori to each bowl. Garnish with chives and chive oil. Serve immediately with saltines. CHIVE OIL MAKES 2 CUPS 1 large bunch chives (or any vibrant green herb like scallions, parsley, oregano, or basil), coarsely chopped 2 cups canola oil Set up a large bowl of ice water. In a blender, puree the chives with the oil for 1 to 2 minutes to really extract all the chlorophyll from the herb. Pour the puree into a small pot and bring it up to 216°F over medium-high heat. Pour into a heatproof container and place the container in the ice water to chill it completely. Use immediately or strain the oil through a fine-mesh strainer and store in an airtight container in the refrigerator for up to 2 weeks. Note: When we want an herb oil, most of the time we’re after that vivid green color to provide some visual appeal to a dish. But since the oils retain quite a bit of the flavor of the herb, we’re also careful to make sure the herb oil makes sense with the profile of the dish. Think complementarity. For example, if a dish is anise-heavy, use tarragon oil. If it’s allium-heavy, use chive oil. And so on. Reprinted from Eventide. Copyright © 2020 by Arlin Smith, Andrew Taylor, and Mike Wiley

Acclaimed actor and playwright Mike Wiley has spent the last decade fulfilling his mission to bring educational theatre to young audiences and communities across the country. In the early days of his career, Wiley found few theatrical resources to shine a light on key events and figures in African-American history. To bring these stories to life, he started his own production company, and singlehandedly brought all his characters to life.  Support the show (https://www.patreon.com/user?u=46786373)

ARTS FUNDING: Big Night In for the ARTS: initiative to raise funds for arts programming, initiatives for equity in the arts, and artist/arts organizations’ relief.

We chat with Mike Wiley of Eventide in Portland, Maine, who tells us how to shuck an oyster, the rules for the perfect clambake and his favorite often-ignored fish. Plus, we talk with chef and poet Omar Tate, who explores Black American culture and literature through food; Dan Pashman explains why he thinks grilling is overrated; and we find a fix for flavorless tomatoes. Get this week's recipe, Tomato-Herb Salad with Sumac: https://www.177milkstreet.com/recipes/tomato-herb-salad-with-sumac This week's sponsor: Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass.

James Beard Award-winning chef Mike Wiley, co-owner of Eventide in Portland, Maine, joins us to discuss his new cookbook Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack, as part of our "Summer in Place" series.  New England Clam Chowder SERVES 4 TO 6 Kosher salt 5 pounds live chowder clams 2 pounds live steamer clams 2 (2-inch) pieces dried kombu 2 cups water 2 tablespoons unsalted butter 1 yellow onion, diced 1 pound medium-starch potatoes (like Yukon gold or Kennebec), peeled and diced 2 cups heavy cream 1 teaspoon freshly cracked or ground black pepper Leaves from 1 to 2 thyme sprigs 1⁄4 pound homemade Salt Pork store-bought bacon (optional) 2 or 3 sheets nori Minced chives for garnish Chive Oil (recipe follows) for garnish Saltine Crackers for serving Fill two separate bowls with cold, clean water that has been seasoned with kosher salt to taste like seawater. In a colander, rinse the exterior dirt from both types of clams and then submerge them separately in the bowls of water. Leave them to sit for 30 minutes to encourage them to release their grit. Drain the clams separately in a colander, rinsing them under running water, and shake them gently to drain. Rinse the pieces of kombu and set aside. In a pot, combine the chowder clams, water, and 1 piece of kombu and bring to a boil. Turn down to a simmer, cover, and cook until the clams have just opened, 5 to 10 minutes. Remove the clams to a bowl, keeping the liquid in the pot. Add the steamer clams and the second piece of kombu to the broth, and repeat. Transfer the steamers to a bowl and strain the cooking liquid through a fine-mesh strainer into a separate bowl. Pick the meat from both types of clams, keeping the two types of clams in separate bowls and making sure to remove the muddy sheath from the siphon of the steamer clams. Place the clams in cold, fresh water and agitate them with your hands for a minute or so to remove any excess sand. Drain and coarsely chop the chowder clams but keep the steamer clams whole. In a large pot, melt the butter over medium-high heat. When the butter is just sizzling, add the onion and potatoes and cook until they soften and start to brown, about 3 minutes. Add the strained clam juice, cream, black pepper, and thyme and bring to a boil. Turn the heat down to low and simmer until the potatoes are cooked through, about 10 minutes. Add the chopped clams and stir to incorporate and warm them. Line a plate with paper towels. Cut the salt pork into either 1⁄4-inch slices or 1 by 1⁄4 by 1⁄4-inch cubes (also known as lardons) and cook in a hot skillet for 3 to 5 minutes, stirring frequently, until nicely browned. Transfer to the paper towel–lined plate. Holding the sheets of nori with tongs, wave them separately over a gas burner flame a few times until they become lighter in color and fragrant (or heat a large skillet on high heat and toast the nori on both sides for 30 seconds). Ladle the finished chowder into four to six bowls, aiming for about two parts broth to one part chunky goodness. Add a couple of pieces of salt pork and a crushed half sheet of nori to each bowl. Garnish with chives and chive oil. Serve immediately with saltines. CHIVE OIL MAKES 2 CUPS 1 large bunch chives (or any vibrant green herb like scallions, parsley, oregano, or basil), coarsely chopped 2 cups canola oil Set up a large bowl of ice water. In a blender, puree the chives with the oil for 1 to 2 minutes to really extract all the chlorophyll from the herb. Pour the puree into a small pot and bring it up to 216°F over medium-high heat. Pour into a heatproof container and place the container in the ice water to chill it completely. Use immediately or strain the oil through a fine-mesh strainer and store in an airtight container in the refrigerator for up to 2 weeks. Note: When we want an herb oil, most of the time we’re after that vivid green color to provide some visual appeal to a dish. But since the oils retain quite a bit of the flavor of the herb, we’re also careful to make sure the herb oil makes sense with the profile of the dish. Think complementarity. For example, if a dish is anise-heavy, use tarragon oil. If it’s allium-heavy, use chive oil. And so on. Reprinted from Eventide. Copyright © 2020 by Arlin Smith, Andrew Taylor, and Mike Wiley

Cast Ariel Julie, Matt Drufke, Skitz M. Jones, Aimee Blaze, Mike Wiley, David Sitko, Emily Schaefer, & Brennan Weaver. Audio lovingly borrowed from "The Girls from Earth" by Frank M. Robinson on XminusOne (original air date 1/16/1957) THANK YOU TO THE OTTR LIBRARY FOR PRESERVING THESE AMAZING OLD RADIO PROGRAMS!!! DONATE TO THEM HERE! https://www.paypal.com/donate/?token=5PqcNydHsADOSE2-9ULwmZimcqUEpS0iume1UHLpRYX7rCFxclrjfzvQery1pKTLCk30&country.x=US&locale.x=US

wearethestrangepodcast@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/wearethestrange/message

The sound of Fickle Hellcat is best described as "Vintage Indie Rock," but the music created by Rachel Maxann, Mike Wiley and Paul Swabek comes from an enormous universe of influences. Their self-titled debut album has just been released and I had the opportunity to sit down with lead singer Rachel Maxann to talk about where all of these songs come from; and how her travels around the globe have shapeed her and the songs she writes.

When is it ok to say "no" to a potential client?  That's just one of the questions I posed to Mike Wiley from McGrath Systems.  We'll also discuss How McGrath branded it's service offerings to help standout in the marketplace What does Mike do to ensure that his recruiters are motivated and engaged? What role can the staffing industry play in trying to close the skills gap? What is Mike doing now to prepare for a possible recession in the next 2-3 years? To learn more about McGrath Systems check out: https://www.mcgrathsystems.com/

Hear what Playwright Mike Wiley has to say about his play PEACE OF CLAY, the American dream, and the one historical figure he’s learned the most from. ’Peace of Clay’ is being produced by Theatre Raleigh next season. For more information visit the https://theatreraleigh.com/subscribe/ (Theatre Raleigh) website. https://rduonstage.com/podcast/ep-6-part-one-with-playwright-mike-wiley-nothing-beats-a-failure-but-a-try/ (To listen to the first part of my interview with Mike Wiley, Ep. 6, click here.) About the Guest Acclaimed actor and playwright Mike Wiley has spent the last decade fulfilling his mission to bring educational theatre to young audiences and communities across the country. Through his performances, Wiley has introduced countless students and communities to the legacies of Emmett Till, Henry “Box” Brown and more. His recent works include a one-man play based on Tim Tyson’s memoir ‘Blood Done Sign My Name’ and ‘The Parchman Hour,’ an ensemble production celebrating the bravery and determination of the Freedom Riders who risked their lives to desegregate Southern interstate bus travel in 1961. Wiley has a Masters of Fine Arts from the University of North Carolina at Chapel Hill and is the 2010 and 2014 Lehman Brady Visiting Joint Chair Professor in Documentary Studies and American Studies at Duke University and the University of North Carolina at Chapel Hill. In addition to his numerous school and community performances, he has also appeared on Discovery Channel, The Learning Channel, and National Geographic Channel and has been featured in Our State magazine, PBS’ ’North Carolina Now,’ and WUNC’s ‘The State of Things.’ For more information visit: http://mikewileyproductions.com/ (http://mikewileyproductions.com/.) Connect with RDU on Stage Facebook – @rduonstage Twitter – @rduonstage Instagram – @rduonstage Web http://www.rduonstage.com/ (www.rduonstage.com) Support this podcast

Hear what Mike Wiley has to say about the role theater has in moving the conversation about race in this country forward, the people who influenced him throughout his life, and what he’s learned about failure. https://rduonstage.com/podcast/ep-7-part-two-with-playwright-mike-wiley-talking-about-peace-of-clay/ (To listen to the second part of my interview with Mike Wiley, Ep. 7, click here.) Mike Wiley's play PEACE OF CLAY is being produced by Theatre Raleigh next season. For more information visit the https://theatreraleigh.com/subscribe/ (Theatre Raleigh) website. About the Guest Acclaimed actor and playwright Mike Wiley has spent the last decade fulfilling his mission to bring educational theatre to young audiences and communities across the country. Through his performances, Wiley has introduced countless students and communities to the legacies of Emmett Till, Henry “Box” Brown and more. His recent works include a one-man play based on Tim Tyson’s memoir ‘Blood Done Sign My Name’ and ‘The Parchman Hour,’ an ensemble production celebrating the bravery and determination of the Freedom Riders who risked their lives to desegregate Southern interstate bus travel in 1961. Wiley has a Masters of Fine Arts from the University of North Carolina at Chapel Hill and is the 2010 and 2014 Lehman Brady Visiting Joint Chair Professor in Documentary Studies and American Studies at Duke University and the University of North Carolina at Chapel Hill. In addition to his numerous school and community performances, he has also appeared on Discovery Channel, The Learning Channel, and National Geographic Channel and has been featured in Our State magazine, PBS’ ‘North Carolina Now,’ and WUNC’s ‘The State of Things.’ For more information visit: http://mikewileyproductions.com/ (http://mikewileyproductions.com/.) Connect with RDU on Stage Facebook – @rduonstage Twitter – @rduonstage Instagram – @rduonstage Web http://www.rduonstage.com/ (www.rduonstage.com) Support this podcast

Raised in Buffalo, NY, Arlin Smith earned his bachelor's degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, NY. After making his mark in the Hudson Valley, he then set his sights on Portland, ME. In 2o12 Arlin Smith along with Andrew Taylor and Mike Wiley, purchased Hugo's from their mentors, Chef Rob Evans and Nancy Pugh. In 2015 the trio founded Big Tree Hospitality, which consists of Hugos, Eventide, Honey Paw and Eventide Fenway. Guided by a commitment to generosity, hard work, and innovation, Big Tree Hospitality earned the 2 James Beard nominations and won the award of "Best Chef Northeast" in 2017. Show notes… Favorite success quote or mantra: "Whenever work gets overwhelming, remember, it's just a restaurant." In this episode with Arlin Smith, we discuss: How Arlin got his start in the restaurant business and what it was that drew him in. When you identify talent in an employee, why it is so important to draw that talent out and to make that person aware of their talent.  How to hold someone accountable. If you're going to be an owner, why it is beneficial to have worked all elements of a restaurant (dishwasher, line cook, chef, bus person, server, host, management). If you build something, stay true to the original vision. Don't be reactionary and make drastic changes. If you do make a change, put thought into it and be very strategic. Being mindful of who you partner with. Don't rush in! Go into  partnership where the percentage of ownership is not determined by how much capital was initially invest.  Letting your core values determine your brand.  Knowing the value of your people and making sure they know how much you value them.  Other things to consider when selecting your business partners. The benefits of establishing a separate brand for your restaurant group. Why outsourcing brand development is worth every penny if you do not have someone in house with that particular talent.   Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Good listening and responding. What is your biggest weakness? Chicken wings. Patience. What's one question you ask or thing you look for during an interview? Give me an example of a time you really took care of someone in the dining room. Look for passion in the story. The details of it. What's a current challenge? How are you dealing with it? Since opening Eventide Fenway, Smith has been dealing with the challenge of managing restaurants that are more than two hours apart by car. To overcome this challenge, Smith is delegating more. Share one code of conduct or behavior you teach your team. Delegation. What is one uncommon standard of service you teach your staff? Being generous. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Toast POS What's the one thing you feel restaurateurs don't know well enough or do often enough? Put their staff first. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Play good music on vinyl Be generous. Be kind. Contact info: BigTreeHospitality.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Arlin Smith for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Mike Wiley ’04 has been performing for school and regional theater audiences for almost two decades as a solo artist, and he often plays more than two dozen characters during a performance. “You almost feel like you have multiple personality disorder,” he says.

Rebecca reviews "The Parchman Hour: Songs and Stories of the ‘61 Freedom Riders," written and directed by Mike Wiley and co-produced by the Virginia Stage Company and Norfolk State University Theatre Company.

Comedian Mike Wiley joins me today. We have a nice talk. Follow Mike on Twitter: https://twitter.com/wikemiley?lang=en

With the restaurants Hugo’s, Eventide and Honey Paw, the partners of Big Tree Hospitality have achieved remarkable success. This week we speak with Arlin Smith, Mike Wiley and Andrew Taylor about their own stories, winning the 2017 James Beard Award, and what life is like as they expand their business outside of Portland. https://www.themainemag.com/radio/2017/06/three-magic-number-winning-james-beard-298/

There’s a long and painful history in the U.S. of white men killing black men and boys without punishment. In this episode, we listen in on “Dar He,” the one-man play by Mike Wiley that brings to life the story of Emmett Till.

There’s a long and painful history in the U.S. of white men killing black men and boys without punishment. In this episode, we listen in on “Dar He,” the one-man play by Mike Wiley that brings to life the story of Emmett Till.  

Donald Hughes of Rougemont shares photos he took at President Kennedy's funeral. Presidential historian Dr. William Leuchtenburg talks about President Kennedy's life & legacy. And Mike Wiley & Rob Underhill talk about their award-winning film Dar He: The Lynching of Emmett Till.

On a week where North Korea dominated the news, Alexandra Tsarpalas and Mike Wiley come to discuss Pacific Rim geopolitics and the Benghazi hearings, but stay for the more serious matters of unauthorized silicone butt injections in Miami, and "Flamy," the ill-conceived Brazilian hospital mascot for child burn victims. I explain the plot of the 80s classic Red Dawn to my guests. Alexandra is fascinated with Faces of Meth. Amy Poehler's teeth are judged.

Comedian Mike Wiley joins Hank and Mikey on the podcast for a FUN discussion about the difference between seals and sea lions, Mike's brush with becoming the law, Mike's comedy album (Inconducive to Comedy), moving to LA, working at a party store, Game of Thrones and EVEN MORE THAN YOU COULD EVER IMAGINE. Get it today! out of context quote: "You like the swordplay, though, dontcha?" LINKS Get Mike's album, Inconducive to Comedy, at his website: mikewileythewebsite.com Twitter: @wikemiley Mikey’s Twitter: @MikeyManker Hank’s Twitter: @Hank_Thompson HELP THE SHOW Help us grow by promoting the show on facebook or twitter or at your local library. Also, sign in to itunes and leave us a positive review. It really helps. Also, be cool, man. Be cool.

Episode #25: What starts out as a simple case of the hiccups becomes a threat to one man's entire life. 

History is often preserved through books filmmaking and oral storytelling but one talented North Carolinians is securing its remembrance through the art of drama and educational theatre. Meet actor and playwright Mike Wiley and see how this Thespian transforms America's racial history into compelling dramatic works using a combination of stage performance and multimedia elements. GUEST Mikey Wiley M.F.A. - Playwright & Actor. Mike Wiley is the 2010 Lehman Brady Visiting Joint Chair Professor in Documentary Studies and American Studies at Duke University and the University of North Carolina at Chapel Hill. For more on Mike Wiley Productions click here. Note: Still photographs appearing in the program were shot and provided courtesy of Chris Fowler.