Podcasts about mochis

Hello, everybody. Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space, cookbook writers, people that are obsessed with food. And I'm really delighted today to speak with Tim Niver. He is the host of the Niver Niverland podcast and also a restaurateur in St. Paul, our fine capital city. He owns Mochis, also is a friend. And I was just noticing in my calendar, we recorded about a year ago today.Subscribe to Niver Niver Land on YoutubeListen to the PodcastVisit Mucci's ItalianTim Niver:Yeah, well, I know we recorded before. I don't remember the, the date, but I'm glad to, I'm glad to be back on. It's, it's, it's a good time to talk about things.Stephanie Hansen:Yeah. And we. I'm going to release this podcast on Friday, so it'll be timely. I moving it up in my schedule because we have been under extreme stress as restaurateurs and people in the hospitality industry basically for the last two months. But really increasingly in the last two weeks as ICE agents, 3,000 of them have started roaming the streets of Both Minneapolis and St. Paul and our surrounding suburbs and towns, asking people for papers, going into restaurants, stopping cars on the road, doing traffic enforcement type stops, going to people's homes, taking children as little as 2 and 5 years old. And unfortunately, these actions have resulted in the shooting of Renee Good also over the weekend on Saturday, the shooting of Alex Pretty. And it is so interesting.As this podcast was being released, a relief fund for Minnesota restaurants was launched by Stephanie March with support from The Minneapolis Foundation. You can give here:Stephanie Hansen:I was on the air live with my radio partner Stephanie March on Saturday morning when the second shooting happened, which technically is the third shooting because there was another one where someone was shot in the leg in their house, defending themselves with a shovel and a broom. What I just am so wanting people to hear from Minneapolis and St. Paul and Minnesota in general is that the actions that are happening here, A, are not legal, B, are not law enforcement, and C, are creating so much harm to a community that has been trying to recover for the last five years since the COVID pandemic. And I'm so. It's always restaurants. We're the canary in the coal mine. Right.Tim Niver:I'm, I'm listening. And it's hard to refute anything you said. Number one, there's a, restaurants are involved in particular in moments of social change, were involved in helping support, care for the community at large. As a product of them supporting and caring for us at large, it's a debt that we want to owe to the community. But there's a lot of pressure to act and, and it's not always an easy decision because we're business people in this. In this state, business feels insignificant altogether. And then to continue to participate appropriately on whatever way you can is, I think, ultimately where we all need to be. Whatever we can do, whatever you feel like you want to do, that should be enough for people.But there's a lot of expectation.Stephanie Hansen:It's fascinating, too, because when I say that restaurants are the canary in the coal mine, I feel like when these situations happen or civil unrest happens or starts to unfold, we see it in the restaurant community because it is communal spaces. But then we also lean on the restaurateurs and people to provide food and community. And there's so much expectation not only for you to, hey, run your business and serve me my pizza in a timely fashion, but can you also donate and feed my whole community and show up? And it's so interesting because you guys do. Yes, you do. You can.Tim Niver:We do it despite being able to.Stephanie Hansen:Because you are hospitalitarians in your heart. Like, yeah, that is why you stay in this business. It is a level of service and leadership.Tim Niver:Yeah, yeah, it's. I just think it's a matter of care, which is what we innately provide. And when there's moments where care is especially needed. You've seen this community react in full. The restaurant community and the community at large, like, we've all reacted in full. We've been there for each other. It's inspiring.Stephanie Hansen:It is inspiring. And it's ongoing.Tim Niver:Yeah, it's ongoing. It's an economic occupation as well. Completely affects and dampens any kind of feelings of joy. The. The way you might want to express yourself on a birthday feels different. The way you want to express yourself on an anniversary might feel different. Things that we celebrate, that we, as restaurateurs, try to preserve. Now we're changing our language to It's really nice to have you here. Even the things we say prompting, you know, it's. It's not. It's discompassionate, perhaps, to ask somebody how they're doing right now. So. So we're talking to each other in a whole new language based on how. How things feel. It's pervasive on all levels. But we have to persist, right? We have to, as a business, even though it feels insignificant in the moment, you have to persist. You have to do the things through an, you know, austerity or what have you to understand clearly what you're able to support and give. And then on the Inside, you have to make the decision about folks who need every single hour of work that they get per week to stay afloat. Many restaurants are the same way. And so, you know, this kind of doubles down on a time that is not normally busy. It's a huge multiplier effect.Stephanie Hansen:It's like 20 below in January and has been for about a week in the Twin Cities with another potential week ahead.Tim Niver:Right. And, you know, it does keep people in the suburbs. That interaction between the inner parts of the city, it becomes a more of a bubble. So, you know, and understanding security. It's true. Like, I get it. You know, these are all real things. Overall, it's a big pill to swallow.Stephanie Hansen:And the weight is getting really heavy. The reason I think you're uniquely qualified to speak to me today is I want people to know that in 2025, you were the James Beard semifinalist for outstanding hospitality, and you are known in our community for providing great food, great service, but your whole being and your whole approach to care and hospitality within the confines of our restaurant's four walls is what you've really done your entire career. And you've mentioned that that looks like it's changed. It has to change. It has to be modernized in light of the times and the moments that we find ourselves in.Tim Niver:Yeah, yeah, yeah. You know, we began to lean more, lead more with compassion after George Floyd and Covid, trying to understand, you know, there's also a lot of strengthened worker rights. A lot of things have been changing over the years, and in good fashion. But also, I guess the thing that we. We try to do is just stay with it. We've been through some of these similar feelings before. They're triggering.Stephanie Hansen:And thank you for saying that, because I. I do think that is a uniquely Minnesota thing in that five years ago, when the George Floyd murder happened, and, well, the lockdowns were first, and then the George Floyd murder. Like, when I hear a helicopter, I feel very anxious. I feel like a trauma of what is happening. I'm heightened. I'm scared. I'm looking around. I'm wondering if there's some breaking news.It's hard to describe that to people who haven't lived under that complete fear of what's next.Tim Niver:Yeah. And in many parts of the world, they live like that every day.Stephanie Hansen:And also true. Yeah. And. Oh, gosh.Tim Niver:But we certainly do gain a perspective that nobody else could have. It also provided ample levels of or already set types of organizations in times of need. People had done this before.Stephanie Hansen:Yeah. And it mobilized quick. How Fast people.Tim Niver:Well, you know, we're trying to. We're all trying to protect somebody here. We're all trying to protect somebody. So I really feel like having had experience like that, you have a new generation of restaurateurs and thinkers like Rectangle Pizza. They lead with love, but they'll fight for it. Just such heart and fearlessness. That's. That's fearlessness.I don't contain that. I don't contain that. Thank God they do. Thank God they do.Stephanie Hansen:Yeah.Tim Niver:And they're thrust into it too, like being where they are.Stephanie Hansen:To give some context, Wrecktangle Pizza put out a mutual aid fund and I think they raised at last count, over a hundred thousand dollars of. Oh, over two.Tim Niver:I believe it's over two through selling.Stephanie Hansen:Pizzas and collecting donations. And that money is going back into their communities. And we've seen a lot of that. These mutual aid funds that people have just started on their own.Tim Niver:Then they were visited the next, the following day after they did that by Ice2, perhaps recognizing that they were part of some resistance by helping take care of people and, you know, it just. How is that imaginable?Stephanie Hansen:What do you. I. It's hard to describe the. It's hard to describe the impact that the diverse population and immigrant population has had on the restaurant business as a whole. I think some people believe that everyone who works in a restaurant that is a black or a brown person is somehow an illegal person. And it's ignorant and I'm not sure people fully know, but there is this sort of idea too, like, well, these owners. These owners are employing these people without papers and we're just getting the bad guys. Can.You've been in this industry a long time. This industry is made up of a lot of people.Tim Niver:Yeah. You know, honestly, you hire somebody, you have to do the paperwork. That's the only way they can get paid. And I am not an ID expert. I do not run this through some sort of machine that tells me exactly where the documents are. We've. We've been very, very fortunate just for a matter of retention that we've done so little hiring. It made moochies in particular, but in general that, you know, it's just part of the first day packet, but you have to take care of it.Tim Niver:It's. It's immensely important to the infrastructure of a business to be organized in such a way and still mistakes can be made. But for me in particular, it's never a question. It's like, you have to have this to work. It's so easy. Either you do or you don't.And when you pay someone and give them a paycheck, there is an employment tax that's attached to that paycheck.Yeah. Oh, yeah. Their own. And then we match. Yeah, we. No, nobody gets around that. There's no way for them not to pay taxes unless somebody's doing something illegal. But everybody's got to do the same paperwork.They get the same i9 w4 and w2 at the end of the year. You know, it's all stated. That doesn't make somebody legal either. But in terms of when you hire somebody, you go through and you. You do what you can to do everything right. And hopefully they stay for a long time, whoever they are. Yeah, but we are made up of the community at large. Any city is going to be made up of a cast of characters and we certainly don't want them to be the same character over and over.The diversity speaks loudly to the depth of the culture that you exist in. So we benefit.Stephanie Hansen:It's also when we look at the diversity of the food culture that's offered in the Twin Cities. I mean, you're making Italian food.Tim Niver:Italian American. Yeah, yeah.Stephanie Hansen:Someone else is making Somali food, Ethiopian food, Vietnamese food. The irony is we have all these diverse cultures all coming together over this common tradition of breaking bread, of communally spending time in community together at our tables.Tim Niver:Yes.Stephanie Hansen:And it just saddens me that this is, this schism that is going to happen. It happens in restaurants first and then we're going to be the last ones to be able to pick up the pieces when all these creeps leave. And all of this is, you know, the bad guys and the murderers and the rapists and whatever excuse you want to use for this complete brutality that's happening to our community, then the restaurateurs will again pick it up. Food costs will probably increase. I would imagine none of these things that are happening are inexpensive. We have a somewhat broken food system nationally. You know, when you think about.Tim Niver:It's a rough year of tariffs. It was a rough year. Understanding the more in price increases, insurance costs, health care costs, whatever you're involved with, you know, I'm. My little business. You would be so shocked to know what we pay for insurance a year.Stephanie Hansen:Yeah, I just wrote my thousand dollar check for the month. Yeah, I'm a freelance person. No support.Tim Niver:A lot of money.Stephanie Hansen:Yeah, it is.Tim Niver:And those things have been ongoing. And then this obviously again is, like I said, a multiplying factor.Stephanie Hansen:So how do you keep. I mean, we've painted a Pretty gloomy picture. So how do you keep waking up every day and coming into your restaurant and finding joy? Because I think a couple of months in and two weeks of really acute persecution here, people are feeling really beleaguered.Tim Niver:Yeah, Weighted, I guess what I'd say. And I. And I haven't necessarily found it totally in myself, but we talk about preserving joy and pieces of it. You shouldn't think of joy being some all encompassing kind of a thing that just washes over you completely. You really have to parse it out and be deliberate with how you preserve your joy. Right now, that may be in a restaurant, I think I'm just starting to get my feet kind of how I feel personally. But the last few days kind of forced myself into tons of conversation. Even though that doesn't always feel comfortable.I feel like staying at home. So I think that conversation, there's. Maybe you're commiserating or whatever, but there is a unity when you don't hold up, when you don't sacrifice joy because of it feels wrong. In this time, I do believe, you know, my message to anybody would be is, and I am intent on this is just where you see joy, like stop and engage with it and. Or force it and make sure that you're trying anyway. Get out, go where you want to go. It doesn't have to be Moochie's. It doesn't.That that's not it, you know, but that. That's part of it too, you know, hey, we're giving a lot of money. Other, not just restaurants, people are giving a lot of money and resource to. To feeding people or staying safe or doing what they need to do right now. I mean, I understand dining out may not be your priority, but preserving a little bit of joy, if you could consider that. I think, I think there's a little tiny pot of gold. Right.Stephanie Hansen:I thought I would start out this year talking about, like, food trends, because I love to talk about food trends. It's like one of my favorite things to talk about. But, you know, that feels a little like we're not doing that today. How are your colleagues feeling? Like you have a unique ability because you have people on your podcast. You are behind the scenes in the hospitality business. How are your colleagues doing?Tim Niver:Beleaguered. Beleaguered. Same boat. You know, the tides are out. It's not in saying that is unattractive. You know, I get it. Like saying. Saying that things are hard is kind of an unattractive thing or unhospitable thing.But we're all feeling it. It's. It's kind of hard. Anyway, I'm empathic, so, like, I'm just, like, sponging energy, and I. It's. It's really hard to, like, you know, continue to hear it.Stephanie Hansen:Yeah. I. I also think something that has come to me over the years of working in this business is we think about artists and musicians as these very creative beings. Right. And their art is their song or their poem or their story. And what I have learned in this business is that my fellow hospitalitarity people are also artists. It is the food that they are putting on the plate. It is the care with which they are putting there.It is the farmer who's growing his heirloom seed to get that tomato to bring to you to make that perfect. Yeah. Salad. And artists as a class tend to be fairly sensitive people. They have a lot of empathy, a lot of emotional capacity, and it is just crushing sometimes. Similar happening. Yeah.Tim Niver:Yeah. You know, going back just a bit toward the last piece about Joy, a story. I got reminded of something after I said my bit last week. Earlier last week, like, Tuesday, before anything happened with Alex Preddy, I was at the door. A father and son walked in the door, and I'm at the host stand, and I see that they have a birthday designation. And I'm like, hey, you know, welcome in. I see one of you is having a birthday today. And they both kind of stopped in their tracks.And I said, hey, hey. I didn't. You know, I don't mean to get, you know, too personal. Whatever. I just see it listed here, and they're like, well, my wife, his mother, she died 30 days ago, and today's her birthday. Oh, that's why we have to be here.Stephanie Hansen:Yeah, that's.Tim Niver:That's what we have to preserve, and that's what people should. Should still celebrate.Stephanie Hansen:Sorry.Tim Niver:Thanks.Stephanie Hansen:No, it's. It. It's interesting because I'm one of those weirdos that gets together with friends in January and does tarot card readings.Tim Niver:Oh, I love it.Stephanie Hansen:And my, you know, you can pick, like, career adventure. And I picked joy as my, like, category, and I've been feeling kind of joyless. And you really hit something on the head when you talked about joy, which is something I'm working on, but it's recent, so I'm not doing well at it yet. But it's hard that, you know, I really. I was working on a project that wrapped up at the end of the year, and I pushed myself so hard. By the time I got done, I Just was an empty, depleted cup. I had nothing left. And I had this trip planned, and I was gonna go on this trip, and I was gonna rest and read, and I was gonna get my joy back and re.Energize. And on that trip, all this thing, these things were happening at home, and I haven't been sleeping, and it's been just constant cortisol rushing.Tim Niver:Yeah.Stephanie Hansen:And I didn't get that joy in that way that I felt. And. And what my tarot cards said was exactly what you said, which is. It's not a huge wave. It's the moments within the wave. And you have to intentionally seek them out, look for them, create opportunities for them to happen.Tim Niver:Yeah.Stephanie Hansen:And for me, as a person who loves restaurants, it does happen a lot in restaurants.Tim Niver:Yeah. Yeah. You know, it's not a manufactured feeling, you know, either. When you come in here, there's a genuine desire to uphold whatever you're there to be doing in whatever form. You know, whether it's a funeral or, you know, an anniversary or a birth. You know, we want to be able. When you walk in the door, we want to be able to make sure we're taken care of. Wherever you are, be compassionate to that moment.And that's why memories are made in restaurants. It's where people get together, you hear other voices, and you don't have to listen to them. You know, it's a din. It kind of makes you feel comfortable, like there's an outside world that's not affecting you. And there's a lot of beauty in finding a place that gives you that sort of peace for a little while and visiting it.Stephanie Hansen:Oh, and I just. I think about Town Talk Diner, which was one of your original spots, and so many people still talk about that place and Nick Kosevich and you, and just this idea of what that place meant to so many people. And you've had a number of places like that because then you had Saint Dinette. And I'm trying to think of the. I'm trying. A total blank of your place.Tim Niver:Strip club up on the hill.Stephanie Hansen:Thank you.Tim Niver:Strip club. It's all good. It's a lot of years.Stephanie Hansen:It's a lot of years, like, so many of these places that have meant so much to people as we move forward, because we're really in it right now. We're sort of stuck. What would you like to see moving forward? And how can people listening to this podcast be supportive of restaurants in general if you're their spokesperson?Tim Niver:Yeah, if I was a spokesperson and. And I. And I kind of am sometimes, you know, I don't try not to speak for the whole industry at large, but I would just say, you know, mind, mind what you are spending on and what you aren't spending on and a business is doing the same. And I'm just looking for moments of unity between everybody that we can to kind of find some sort of momentum back into pushing towards joy. But for business folks right now, we understand we have a little bit of more time to consider that this might be happening. So to those business folks, I'd say consider your austerity. Now. What keeps you there for your community? What keeps you there for your employees? What keeps you there for the right reasons? But also, you know, folks, I know that they're in general acting so generously and putting emotion on things, but I would say, you know, to preserve that joy, make a reservation somewhere and go out and eat, do whatever you can.Tim Niver:It doesn't have to be a full blown meal. It could be a short visit. It could be go in and have a drink and hug the person you really like there. But I think you have to kind of get everybody working in the space that yes, there may be some time here for operators, but also for folks that are out there feeling a lot of different ways that there is a lot to be said for visiting and being out in your community and it's not a feelful place all the time. And restaurants and businesses, we need you to continue to visit. It's really that important. And that's all there is. You know, it's a business that's in service of others and without them it's hard to continue.Stephanie Hansen:And it feels so much better to, you know, after ruminating in my house for days. Then today I went to two coffee shops and I sat down with a friend who's turns out starting a business. She's an immigrant herself and scared and trying to figure out what the way forward is. Just spending time hearing her, hearing her concerns.Tim Niver:Yes.Stephanie Hansen:Introducing her to some new people that maybe she hadn't thought about that might be resources. Yes, I just.Tim Niver:Expanding your community and, and yeah, expanding your community and bringing people in, bringing people in, you know, and we have.Stephanie Hansen:So many young people like, I mean, we've been around the block. We're sage and oh no, the young.Tim Niver:The youngs are, are really strong here. You can see it in their dedication to their craft. You can see it in the dedication to their employees. You can see it in their dedication. In whatever way they were able to show solidarity during a day of Strike. It's. It's really insanely cool. Group of people were hoping for, rooting for desirous of their success.Tim Niver:I mean, that's what we want.Stephanie Hansen:We do, because we had the, you know, the Phil Roberts and we had our. Everyone's mentor, Tim McKee. But we have this new group of really committed and passionate folks, and it's nice to be able to share wisdom with them, but also to create and be absorbed in their energy of how they want to move this industry forward. It's pretty neat.Tim Niver:During these times. During these times. Well, you know, you. You said it. And I feel that this industry has been nothing but supportive, if not led the way in a lot of ways. I'm proud to be a part of it. I would like to do just what I do, but I understand that times are different and we all need to stand up and in the way that we need to stand up, but we do need to stand up and show ourselves for everyone. Yeah.Stephanie Hansen:If all you can muster is to go to a new business and have a cup of coffee, then do that. If you have the time or the capacity to be a protester, do that. Like there's nothing. Everyone showing up in different ways. I just want people to hear that you show up. And even if you didn't vote for who I voted for or you voted for someone and that wasn't what you thought you got, it's past that.Tim Niver:We're just humanity, man.Stephanie Hansen:This is.Tim Niver:This is humanity. This is treating each other appropriately.Stephanie Hansen:Yeah. That's it.Tim Niver:Like basic stuff. And then respecting our rights.Stephanie Hansen:Yeah. And agreed. Well, I think, Tim, I'm gonna wrap it up. I really. I love spending time with you today.Tim Niver:Thanks.Stephanie Hansen:Farther away from the restaurant now, so I don't get in as often, but.Tim Niver:You know, we're here. Just we're here anyway, you know, we're here.Stephanie Hansen:Yeah.Tim Niver:You feel us? You feel us?Stephanie Hansen:I do. And I really appreciate the leadership, also the respect that you have garnished in this community and the leadership that you provide for other restaurant tours and just.Tim Niver:Trying to earn it. I'll keep trying to earn it.Stephanie Hansen:Yeah, you do. Every day. And just the ability to be able to hear your story and to help people understand what it feels like on the ground as a small business person who's just trying to keep their people employed, their family fed, and are moving. Yeah, exactly. Thanks, Tim.Tim Niver:Yeah, my pleasure. Always.Stephanie Hansen:Okay, we'll talk to you soon.Tim Niver:Thank you.Stephanie Hansen:Okay, bye. Bye. Bye.Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Hello, everybody. Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space, cookbook writers, people that are obsessed with food. And I'm really delighted today to speak with Tim Niver. He is the host of the Niver Niverland podcast and also a restaurateur in St. Paul, our fine capital city. He owns Mochis, also is a friend. And I was just noticing in my calendar, we recorded about a year ago today.Subscribe to Niver Niver Land on YoutubeListen to the PodcastVisit Mucci's ItalianTim Niver:Yeah, well, I know we recorded before. I don't remember the, the date, but I'm glad to, I'm glad to be back on. It's, it's, it's a good time to talk about things.Stephanie Hansen:Yeah. And we. I'm going to release this podcast on Friday, so it'll be timely. I moving it up in my schedule because we have been under extreme stress as restaurateurs and people in the hospitality industry basically for the last two months. But really increasingly in the last two weeks as ICE agents, 3,000 of them have started roaming the streets of Both Minneapolis and St. Paul and our surrounding suburbs and towns, asking people for papers, going into restaurants, stopping cars on the road, doing traffic enforcement type stops, going to people's homes, taking children as little as 2 and 5 years old. And unfortunately, these actions have resulted in the shooting of Renee Good also over the weekend on Saturday, the shooting of Alex Pretty. And it is so interesting.As this podcast was being released, a relief fund for Minnesota restaurants was launched by Stephanie March with support from The Minneapolis Foundation. You can give here:Stephanie Hansen:I was on the air live with my radio partner Stephanie March on Saturday morning when the second shooting happened, which technically is the third shooting because there was another one where someone was shot in the leg in their house, defending themselves with a shovel and a broom. What I just am so wanting people to hear from Minneapolis and St. Paul and Minnesota in general is that the actions that are happening here, A, are not legal, B, are not law enforcement, and C, are creating so much harm to a community that has been trying to recover for the last five years since the COVID pandemic. And I'm so. It's always restaurants. We're the canary in the coal mine. Right.Tim Niver:I'm, I'm listening. And it's hard to refute anything you said. Number one, there's a, restaurants are involved in particular in moments of social change, were involved in helping support, care for the community at large. As a product of them supporting and caring for us at large, it's a debt that we want to owe to the community. But there's a lot of pressure to act and, and it's not always an easy decision because we're business people in this. In this state, business feels insignificant altogether. And then to continue to participate appropriately on whatever way you can is, I think, ultimately where we all need to be. Whatever we can do, whatever you feel like you want to do, that should be enough for people.But there's a lot of expectation.Stephanie Hansen:It's fascinating, too, because when I say that restaurants are the canary in the coal mine, I feel like when these situations happen or civil unrest happens or starts to unfold, we see it in the restaurant community because it is communal spaces. But then we also lean on the restaurateurs and people to provide food and community. And there's so much expectation not only for you to, hey, run your business and serve me my pizza in a timely fashion, but can you also donate and feed my whole community and show up? And it's so interesting because you guys do. Yes, you do. You can.Tim Niver:We do it despite being able to.Stephanie Hansen:Because you are hospitalitarians in your heart. Like, yeah, that is why you stay in this business. It is a level of service and leadership.Tim Niver:Yeah, yeah, it's. I just think it's a matter of care, which is what we innately provide. And when there's moments where care is especially needed. You've seen this community react in full. The restaurant community and the community at large, like, we've all reacted in full. We've been there for each other. It's inspiring.Stephanie Hansen:It is inspiring. And it's ongoing.Tim Niver:Yeah, it's ongoing. It's an economic occupation as well. Completely affects and dampens any kind of feelings of joy. The. The way you might want to express yourself on a birthday feels different. The way you want to express yourself on an anniversary might feel different. Things that we celebrate, that we, as restaurateurs, try to preserve. Now we're changing our language to It's really nice to have you here. Even the things we say prompting, you know, it's. It's not. It's discompassionate, perhaps, to ask somebody how they're doing right now. So. So we're talking to each other in a whole new language based on how. How things feel. It's pervasive on all levels. But we have to persist, right? We have to, as a business, even though it feels insignificant in the moment, you have to persist. You have to do the things through an, you know, austerity or what have you to understand clearly what you're able to support and give. And then on the Inside, you have to make the decision about folks who need every single hour of work that they get per week to stay afloat. Many restaurants are the same way. And so, you know, this kind of doubles down on a time that is not normally busy. It's a huge multiplier effect.Stephanie Hansen:It's like 20 below in January and has been for about a week in the Twin Cities with another potential week ahead.Tim Niver:Right. And, you know, it does keep people in the suburbs. That interaction between the inner parts of the city, it becomes a more of a bubble. So, you know, and understanding security. It's true. Like, I get it. You know, these are all real things. Overall, it's a big pill to swallow.Stephanie Hansen:And the weight is getting really heavy. The reason I think you're uniquely qualified to speak to me today is I want people to know that in 2025, you were the James Beard semifinalist for outstanding hospitality, and you are known in our community for providing great food, great service, but your whole being and your whole approach to care and hospitality within the confines of our restaurant's four walls is what you've really done your entire career. And you've mentioned that that looks like it's changed. It has to change. It has to be modernized in light of the times and the moments that we find ourselves in.Tim Niver:Yeah, yeah, yeah. You know, we began to lean more, lead more with compassion after George Floyd and Covid, trying to understand, you know, there's also a lot of strengthened worker rights. A lot of things have been changing over the years, and in good fashion. But also, I guess the thing that we. We try to do is just stay with it. We've been through some of these similar feelings before. They're triggering.Stephanie Hansen:And thank you for saying that, because I. I do think that is a uniquely Minnesota thing in that five years ago, when the George Floyd murder happened, and, well, the lockdowns were first, and then the George Floyd murder. Like, when I hear a helicopter, I feel very anxious. I feel like a trauma of what is happening. I'm heightened. I'm scared. I'm looking around. I'm wondering if there's some breaking news.It's hard to describe that to people who haven't lived under that complete fear of what's next.Tim Niver:Yeah. And in many parts of the world, they live like that every day.Stephanie Hansen:And also true. Yeah. And. Oh, gosh.Tim Niver:But we certainly do gain a perspective that nobody else could have. It also provided ample levels of or already set types of organizations in times of need. People had done this before.Stephanie Hansen:Yeah. And it mobilized quick. How Fast people.Tim Niver:Well, you know, we're trying to. We're all trying to protect somebody here. We're all trying to protect somebody. So I really feel like having had experience like that, you have a new generation of restaurateurs and thinkers like Rectangle Pizza. They lead with love, but they'll fight for it. Just such heart and fearlessness. That's. That's fearlessness.I don't contain that. I don't contain that. Thank God they do. Thank God they do.Stephanie Hansen:Yeah.Tim Niver:And they're thrust into it too, like being where they are.Stephanie Hansen:To give some context, Wrecktangle Pizza put out a mutual aid fund and I think they raised at last count, over a hundred thousand dollars of. Oh, over two.Tim Niver:I believe it's over two through selling.Stephanie Hansen:Pizzas and collecting donations. And that money is going back into their communities. And we've seen a lot of that. These mutual aid funds that people have just started on their own.Tim Niver:Then they were visited the next, the following day after they did that by Ice2, perhaps recognizing that they were part of some resistance by helping take care of people and, you know, it just. How is that imaginable?Stephanie Hansen:What do you. I. It's hard to describe the. It's hard to describe the impact that the diverse population and immigrant population has had on the restaurant business as a whole. I think some people believe that everyone who works in a restaurant that is a black or a brown person is somehow an illegal person. And it's ignorant and I'm not sure people fully know, but there is this sort of idea too, like, well, these owners. These owners are employing these people without papers and we're just getting the bad guys. Can.You've been in this industry a long time. This industry is made up of a lot of people.Tim Niver:Yeah. You know, honestly, you hire somebody, you have to do the paperwork. That's the only way they can get paid. And I am not an ID expert. I do not run this through some sort of machine that tells me exactly where the documents are. We've. We've been very, very fortunate just for a matter of retention that we've done so little hiring. It made moochies in particular, but in general that, you know, it's just part of the first day packet, but you have to take care of it.Tim Niver:It's. It's immensely important to the infrastructure of a business to be organized in such a way and still mistakes can be made. But for me in particular, it's never a question. It's like, you have to have this to work. It's so easy. Either you do or you don't.And when you pay someone and give them a paycheck, there is an employment tax that's attached to that paycheck.Yeah. Oh, yeah. Their own. And then we match. Yeah, we. No, nobody gets around that. There's no way for them not to pay taxes unless somebody's doing something illegal. But everybody's got to do the same paperwork.They get the same i9 w4 and w2 at the end of the year. You know, it's all stated. That doesn't make somebody legal either. But in terms of when you hire somebody, you go through and you. You do what you can to do everything right. And hopefully they stay for a long time, whoever they are. Yeah, but we are made up of the community at large. Any city is going to be made up of a cast of characters and we certainly don't want them to be the same character over and over.The diversity speaks loudly to the depth of the culture that you exist in. So we benefit.Stephanie Hansen:It's also when we look at the diversity of the food culture that's offered in the Twin Cities. I mean, you're making Italian food.Tim Niver:Italian American. Yeah, yeah.Stephanie Hansen:Someone else is making Somali food, Ethiopian food, Vietnamese food. The irony is we have all these diverse cultures all coming together over this common tradition of breaking bread, of communally spending time in community together at our tables.Tim Niver:Yes.Stephanie Hansen:And it just saddens me that this is, this schism that is going to happen. It happens in restaurants first and then we're going to be the last ones to be able to pick up the pieces when all these creeps leave. And all of this is, you know, the bad guys and the murderers and the rapists and whatever excuse you want to use for this complete brutality that's happening to our community, then the restaurateurs will again pick it up. Food costs will probably increase. I would imagine none of these things that are happening are inexpensive. We have a somewhat broken food system nationally. You know, when you think about.Tim Niver:It's a rough year of tariffs. It was a rough year. Understanding the more in price increases, insurance costs, health care costs, whatever you're involved with, you know, I'm. My little business. You would be so shocked to know what we pay for insurance a year.Stephanie Hansen:Yeah, I just wrote my thousand dollar check for the month. Yeah, I'm a freelance person. No support.Tim Niver:A lot of money.Stephanie Hansen:Yeah, it is.Tim Niver:And those things have been ongoing. And then this obviously again is, like I said, a multiplying factor.Stephanie Hansen:So how do you keep. I mean, we've painted a Pretty gloomy picture. So how do you keep waking up every day and coming into your restaurant and finding joy? Because I think a couple of months in and two weeks of really acute persecution here, people are feeling really beleaguered.Tim Niver:Yeah, Weighted, I guess what I'd say. And I. And I haven't necessarily found it totally in myself, but we talk about preserving joy and pieces of it. You shouldn't think of joy being some all encompassing kind of a thing that just washes over you completely. You really have to parse it out and be deliberate with how you preserve your joy. Right now, that may be in a restaurant, I think I'm just starting to get my feet kind of how I feel personally. But the last few days kind of forced myself into tons of conversation. Even though that doesn't always feel comfortable.I feel like staying at home. So I think that conversation, there's. Maybe you're commiserating or whatever, but there is a unity when you don't hold up, when you don't sacrifice joy because of it feels wrong. In this time, I do believe, you know, my message to anybody would be is, and I am intent on this is just where you see joy, like stop and engage with it and. Or force it and make sure that you're trying anyway. Get out, go where you want to go. It doesn't have to be Moochie's. It doesn't.That that's not it, you know, but that. That's part of it too, you know, hey, we're giving a lot of money. Other, not just restaurants, people are giving a lot of money and resource to. To feeding people or staying safe or doing what they need to do right now. I mean, I understand dining out may not be your priority, but preserving a little bit of joy, if you could consider that. I think, I think there's a little tiny pot of gold. Right.Stephanie Hansen:I thought I would start out this year talking about, like, food trends, because I love to talk about food trends. It's like one of my favorite things to talk about. But, you know, that feels a little like we're not doing that today. How are your colleagues feeling? Like you have a unique ability because you have people on your podcast. You are behind the scenes in the hospitality business. How are your colleagues doing?Tim Niver:Beleaguered. Beleaguered. Same boat. You know, the tides are out. It's not in saying that is unattractive. You know, I get it. Like saying. Saying that things are hard is kind of an unattractive thing or unhospitable thing.But we're all feeling it. It's. It's kind of hard. Anyway, I'm empathic, so, like, I'm just, like, sponging energy, and I. It's. It's really hard to, like, you know, continue to hear it.Stephanie Hansen:Yeah. I. I also think something that has come to me over the years of working in this business is we think about artists and musicians as these very creative beings. Right. And their art is their song or their poem or their story. And what I have learned in this business is that my fellow hospitalitarity people are also artists. It is the food that they are putting on the plate. It is the care with which they are putting there.It is the farmer who's growing his heirloom seed to get that tomato to bring to you to make that perfect. Yeah. Salad. And artists as a class tend to be fairly sensitive people. They have a lot of empathy, a lot of emotional capacity, and it is just crushing sometimes. Similar happening. Yeah.Tim Niver:Yeah. You know, going back just a bit toward the last piece about Joy, a story. I got reminded of something after I said my bit last week. Earlier last week, like, Tuesday, before anything happened with Alex Preddy, I was at the door. A father and son walked in the door, and I'm at the host stand, and I see that they have a birthday designation. And I'm like, hey, you know, welcome in. I see one of you is having a birthday today. And they both kind of stopped in their tracks.And I said, hey, hey. I didn't. You know, I don't mean to get, you know, too personal. Whatever. I just see it listed here, and they're like, well, my wife, his mother, she died 30 days ago, and today's her birthday. Oh, that's why we have to be here.Stephanie Hansen:Yeah, that's.Tim Niver:That's what we have to preserve, and that's what people should. Should still celebrate.Stephanie Hansen:Sorry.Tim Niver:Thanks.Stephanie Hansen:No, it's. It. It's interesting because I'm one of those weirdos that gets together with friends in January and does tarot card readings.Tim Niver:Oh, I love it.Stephanie Hansen:And my, you know, you can pick, like, career adventure. And I picked joy as my, like, category, and I've been feeling kind of joyless. And you really hit something on the head when you talked about joy, which is something I'm working on, but it's recent, so I'm not doing well at it yet. But it's hard that, you know, I really. I was working on a project that wrapped up at the end of the year, and I pushed myself so hard. By the time I got done, I Just was an empty, depleted cup. I had nothing left. And I had this trip planned, and I was gonna go on this trip, and I was gonna rest and read, and I was gonna get my joy back and re.Energize. And on that trip, all this thing, these things were happening at home, and I haven't been sleeping, and it's been just constant cortisol rushing.Tim Niver:Yeah.Stephanie Hansen:And I didn't get that joy in that way that I felt. And. And what my tarot cards said was exactly what you said, which is. It's not a huge wave. It's the moments within the wave. And you have to intentionally seek them out, look for them, create opportunities for them to happen.Tim Niver:Yeah.Stephanie Hansen:And for me, as a person who loves restaurants, it does happen a lot in restaurants.Tim Niver:Yeah. Yeah. You know, it's not a manufactured feeling, you know, either. When you come in here, there's a genuine desire to uphold whatever you're there to be doing in whatever form. You know, whether it's a funeral or, you know, an anniversary or a birth. You know, we want to be able. When you walk in the door, we want to be able to make sure we're taken care of. Wherever you are, be compassionate to that moment.And that's why memories are made in restaurants. It's where people get together, you hear other voices, and you don't have to listen to them. You know, it's a din. It kind of makes you feel comfortable, like there's an outside world that's not affecting you. And there's a lot of beauty in finding a place that gives you that sort of peace for a little while and visiting it.Stephanie Hansen:Oh, and I just. I think about Town Talk Diner, which was one of your original spots, and so many people still talk about that place and Nick Kosevich and you, and just this idea of what that place meant to so many people. And you've had a number of places like that because then you had Saint Dinette. And I'm trying to think of the. I'm trying. A total blank of your place.Tim Niver:Strip club up on the hill.Stephanie Hansen:Thank you.Tim Niver:Strip club. It's all good. It's a lot of years.Stephanie Hansen:It's a lot of years, like, so many of these places that have meant so much to people as we move forward, because we're really in it right now. We're sort of stuck. What would you like to see moving forward? And how can people listening to this podcast be supportive of restaurants in general if you're their spokesperson?Tim Niver:Yeah, if I was a spokesperson and. And I. And I kind of am sometimes, you know, I don't try not to speak for the whole industry at large, but I would just say, you know, mind, mind what you are spending on and what you aren't spending on and a business is doing the same. And I'm just looking for moments of unity between everybody that we can to kind of find some sort of momentum back into pushing towards joy. But for business folks right now, we understand we have a little bit of more time to consider that this might be happening. So to those business folks, I'd say consider your austerity. Now. What keeps you there for your community? What keeps you there for your employees? What keeps you there for the right reasons? But also, you know, folks, I know that they're in general acting so generously and putting emotion on things, but I would say, you know, to preserve that joy, make a reservation somewhere and go out and eat, do whatever you can.Tim Niver:It doesn't have to be a full blown meal. It could be a short visit. It could be go in and have a drink and hug the person you really like there. But I think you have to kind of get everybody working in the space that yes, there may be some time here for operators, but also for folks that are out there feeling a lot of different ways that there is a lot to be said for visiting and being out in your community and it's not a feelful place all the time. And restaurants and businesses, we need you to continue to visit. It's really that important. And that's all there is. You know, it's a business that's in service of others and without them it's hard to continue.Stephanie Hansen:And it feels so much better to, you know, after ruminating in my house for days. Then today I went to two coffee shops and I sat down with a friend who's turns out starting a business. She's an immigrant herself and scared and trying to figure out what the way forward is. Just spending time hearing her, hearing her concerns.Tim Niver:Yes.Stephanie Hansen:Introducing her to some new people that maybe she hadn't thought about that might be resources. Yes, I just.Tim Niver:Expanding your community and, and yeah, expanding your community and bringing people in, bringing people in, you know, and we have.Stephanie Hansen:So many young people like, I mean, we've been around the block. We're sage and oh no, the young.Tim Niver:The youngs are, are really strong here. You can see it in their dedication to their craft. You can see it in the dedication to their employees. You can see it in their dedication. In whatever way they were able to show solidarity during a day of Strike. It's. It's really insanely cool. Group of people were hoping for, rooting for desirous of their success.Tim Niver:I mean, that's what we want.Stephanie Hansen:We do, because we had the, you know, the Phil Roberts and we had our. Everyone's mentor, Tim McKee. But we have this new group of really committed and passionate folks, and it's nice to be able to share wisdom with them, but also to create and be absorbed in their energy of how they want to move this industry forward. It's pretty neat.Tim Niver:During these times. During these times. Well, you know, you. You said it. And I feel that this industry has been nothing but supportive, if not led the way in a lot of ways. I'm proud to be a part of it. I would like to do just what I do, but I understand that times are different and we all need to stand up and in the way that we need to stand up, but we do need to stand up and show ourselves for everyone. Yeah.Stephanie Hansen:If all you can muster is to go to a new business and have a cup of coffee, then do that. If you have the time or the capacity to be a protester, do that. Like there's nothing. Everyone showing up in different ways. I just want people to hear that you show up. And even if you didn't vote for who I voted for or you voted for someone and that wasn't what you thought you got, it's past that.Tim Niver:We're just humanity, man.Stephanie Hansen:This is.Tim Niver:This is humanity. This is treating each other appropriately.Stephanie Hansen:Yeah. That's it.Tim Niver:Like basic stuff. And then respecting our rights.Stephanie Hansen:Yeah. And agreed. Well, I think, Tim, I'm gonna wrap it up. I really. I love spending time with you today.Tim Niver:Thanks.Stephanie Hansen:Farther away from the restaurant now, so I don't get in as often, but.Tim Niver:You know, we're here. Just we're here anyway, you know, we're here.Stephanie Hansen:Yeah.Tim Niver:You feel us? You feel us?Stephanie Hansen:I do. And I really appreciate the leadership, also the respect that you have garnished in this community and the leadership that you provide for other restaurant tours and just.Tim Niver:Trying to earn it. I'll keep trying to earn it.Stephanie Hansen:Yeah, you do. Every day. And just the ability to be able to hear your story and to help people understand what it feels like on the ground as a small business person who's just trying to keep their people employed, their family fed, and are moving. Yeah, exactly. Thanks, Tim.Tim Niver:Yeah, my pleasure. Always.Stephanie Hansen:Okay, we'll talk to you soon.Tim Niver:Thank you.Stephanie Hansen:Okay, bye. Bye. Bye.Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Episodio 527-3: El Regalo Prometido: en la Ruta de Durango a Tijuana -Relato erótico Esas promesas que algún día nos teníamos que cumplir: Una historia donde él va en su Harley-Davidson Ultra Limited Road Glide Limited, de chasis grande, estable perfecta para los dos y el largo viaje que nos espera. cumplió con lo dicho: Ir por mi a dónde esté y llevarme a su cabaña, para vivir lo que nos años nos hemos prometido: Pasión, entrega y mucho mucho sexo. Desde que toca mi casas, en la carretera, en el mirador, en la Rumososa, en cada oportunidad bajando por sonora, llegar a los Mochis y decir, y si vamos a Mazatlan y lo hacemos en el mar? Vamos! hasta llegar a Durango, donde todo era comer, coger y dormir. Qué más podría pedir? Tienes una historia o anécdota que te gustaría compartir? Escríbeme y podrías escucharla en vivo: cuentalealayola@gmail.com WhatsApp: https://wa.me/526869457139 Telegram: https://www.t.me/cuentalealayola Redes sociales: @cuentalealayola En vivo por RadioNocturna.com https://radionocturna.com Todos los lunes a las 11:05 PM (CdMx) --- Contenido exclusivo, talleres, cursos y más Descubre fotos, calendarios, audios y material solo para suscriptores en: https://sexyqfans.com/cuentalealayola **Apoya este proyecto con un donativo en PayPal:** https://www.paypal.me/cuentalealayola Escucha todos los episodios en iVoox y apóyame dando clic en el botón "Apoyar". --- Gracias a: Miss Fantasías Lencería y más, Hermosillo, Sonora: https://www.missfantasias.com.mx Seyes Print Taller del Regalo https://seyesprint.com Segovia, España Forniocio.com https://forniocio.com Segovia, España --- **Nota importante:** Todos los relatos y personajes presentados en este programa son ficción. Algunas historias están inspiradas en hechos reales. Cualquier parecido con la realidad es pura coinciencia.

Originarios de Los Mochis, Sinaloa, Mochis Bendito ha construido un sonido propio donde el regional mexicano se encuentra con la rebeldía del rock. Su música es una celebración de identidad, ritmo y fuerza, con un mensaje claro: el norte también sabe rockear.See omnystudio.com/listener for privacy information.

8 infartos POR LA ADICCIÓN; La Vida de un Adicto desde los 11 años — El Admin de Mochis

durée : 00:13:43 - Cuisinons de mochis avec Eugénie CESARI Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

CNPC activa Misión ECO en Colima Cuatro pipas de diésel se incendian en Los Mochis, SinaloaVenezuela alerta por aviones de combate de EU cerca de su espacio aéreoMás información en nuestro podcast

Hoy tenemos como invitado a Luis Cárdenas, portero del CF Monterrey. Hablamos de su proceso en el fútbol profesional, sus decisiones como profesional y cómo impactan en la familia, momentos de protagonismo como en el Mundial de clubes, liguilla y más.Episodio Patrocinado por @UnoKeeper ​

Heute wird es süß und asiatisch. Wir machen Mochis. Wenn Ihr mitmachen wollt, braucht Ihr: 200 gr. Klebereismehl 60gr. Zucker 150 ml Wasser (Tapioka-) Stärkemehl Gutes Gelingen und guten Appetit Folge direkt herunterladen

Deportres 22 de mayo 2025 (1076) - www.deportres.comEn el Deportres de hoy: Comienza la gran final del futbol mexicano, América recibe a Toluca esperando tomar ventaja, ayer fue dia de medios y escuchamos a los protagonistas, en el basquetbol, partidazo entre Pacers y Knicks en la final del este, y Zonkeys se pone en promoción para el inicio de su serie de postemporada ante los Mochis, en el rey de los deportes, Toros vuelve a ganar, y Padres a perder, tendremos lo mejor de grandes ligas y la liga mexicana, en el boxeo, Bob Arum crítica al Canelo Álvarez, en el fútbol americano falleció el dueño de los Potros de Indianápolis, ¿cual es la película líder en taquilla en este año? como siempre tu participación y mucho mas.www.patreon.com/c/Deportres

Acompáñanos en este programa en el que hablamos sobre los campos de entrenamiento de los Cañeros de los Mochis y Charros de Jalisco para la temporada 24-25 en la Liga Arco del Pacifico

Embajador de México en Rusia, encabezó el acto simbólico del  "Grito de Independencia" El Gobierno de México te invita a participar en el Simulacro Nacional 2024Choque de Trenes en EjiptoMás detalles en nuestro Podcast

En medio de una tenaz cacería, El Chapo se da el lujo de conocer a su crush, la actriz mexicana Kate del Castillo, quien a su vez invita al actor Sean Penn para ir juntos a algún lugar de Sinaloa. Unos meses después, en los Mochis, El Chapo escapa de nuevo por un túnel… esta vez la suerte no está de su lado.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

¡México campeón de la Copa América! en gastronomía  Instalan bebederos en Los Mochis por altas temperaturas 

Sous les couvercles, la good food ! Mochis, daifukus, dangos, taiyakis, voilà ces bouchées percoler jusqu'à nos papilles occidentales. Mais ne nous leurrons pas, nous n'en avons qu'une vision très parcellaire et n'en comprenons du reste, souvent pas la philosophie profonde. Décryptage avec la poétesse Ryoko Sekiguchi et l'autrice Mathilda Motte. Merci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

¡ Rápido ! Suscríbete y activa la campanita.Se parte de la comunidad REDE.ENVIAME TUS HISTORIAS A: relatosdesclasificados@gmail.comSÍGUEME EN FANPAGE: https://bit.ly/33H3Og3SÍGUEME EN INSTAGRAM: https://bit.ly/3dgiBmd

En este episodio el "Admin Mochis" dueño de un centro de rehabilitación cuenta acerca de sus adicciones, gente adulta que tiene mamitis, los 8 paros cardiacos que le dieron por consumir, los problemas que tienen las familias con un adicto, como empieza a consumir la gente, cuanto debe durar un adicto en un anexo, como identificar a un adicto, adictos que hacen motines en los centros de rehabilitación, patrones de conducta que se repiten de los padres, las pastillas para adelgazar que son adictivas, la atención que se le debe de poner a los hijos para que no caigan en adicciones.

La Serie del Caribe Gran Caracas 2023 llega a las semifinales. Llega el día de comer uñas entre México, representado por los Cañeros de los Mochis que enfrentará a Dominicana con los Tigres del Licey. Mientras que Colombia con sus Vaqueros de Montería, choca con los campeones locales, Venezuela y sus gloriosos Leones del Caracas. Toda la previa de estos dos choques, te la traemos en nuestro noticiero de hoy.

Diego Lainez ya está en Monterrey para ser nuevo jugador de Tigres. Los Cañeros de los Mochis son campeones de la Liga Mexicana del Pacífico. Brighton eliminó al Liverpool en la FA CUP. Djokovic ganó su Grand Slam número 22. Se juegan las finales de conferencia de la NFL.

¿Quién representará a México en la Serie del Caribe? ¿Qué virtudes tienen los candidatos al título? Estrellas, peloteros "clutch", refuerzos, lo mejor de la temporada está en las finales de la Liga Mexicana del Pacífico.

Los temas al cierre de la jornada en la Mesa de Guardianes de la Noche. Con Manuel Hernández, Samuel Mariscal, Diana Bon, Carlos Orduño y Samuel Sánchez.

La embajada de Estados Unidos en México elevó su nivel de alerta de viaje para el estado de Sinaloa a 4 debido a los hechos suscitados en Culiacán tras la detención de Ovidio Guzmán, hijo de Joaquín "el chapo" Guzmán.A través de sus redes sociales, la embajada de los Estados Unidos en México solicitó a sus ciudadanos no viajar a las ciudades de Culiacán, Los Mochis y Guasave.

El Ejército mexicano capturó a Ovidio Guzmán, uno de los líderes del Cártel de Sinaloa, luego de un operativo ejecutado en Culiacán. La situación ha puesto bajo tensión distintas regiones del estado en las regiones de Mazatlán, los Mochis y la propia capital. Ernesto Alfredo Piñón 'El Neto' fue abatido la madrugada del 5 de enero luego de un operativo emprendido tras los hechos ocurridos en el Cereso 3 de Ciudad Juárez, Chihuahua. El senador Germán Martínez exigió que, de no esclarecerse el atentado contra Ciro Gómez Leyva, las aspiraciones a la presidencia de Claudia Sheinbaum podrían concluir. Todo esto y más en Ciro Gómez Leyva por la Mañana.

AGUA HELADA! El Admin nos cuenta parte de su testimonio!!!! DALE OIDO y un VISTAZO en YouTube!

"Me Llamo Juan" Pa' empezar me llamo Juan, Bien sonriente y positivo Sinaloense soy amigo Y aquí les vengo a contar… De los Mochis con mochila Me vine pa los Uniteds Para mi suerte cambiar… Ya arrimado aguanté Un rato pues la neta, Quería billetes ganar… En la High School no estudié, Recorrí la 111 Y la Avalón completa Por South Lake me la pintié… Discusiones en mi casa Me reservaron un vuelo Y me quisieron devolver… Pero se me prendió el foco Y pa la casa De un amigo recalé… Gracias a mi compa Carlos, Que buena equina brincó, Carpientie por unos meses, Tony mi chamba me dio, 200 mi primer cheque, Me sentía Ricky Ricon, El patito ya nadaba, Y se pegó un chapuzón. Todo pintaba mejor, Ya no andábamos a pata Viejito pero bonito Aquel corola 82… En la casa y el trabajo Como por arte de magia La rachita se acabó… Nos quedamos en la calle Y pa acabarla, La chamba se me escaseó… De ahí pal real me la rife, Una de a dólar por día Que no me mataba el hambre Vieran como la perrie… Cuando me caía la noche Me dormía en aquel parque Y así me la aventé un mes… Toque fondo Y anduve de vagabundo, Pero nunca me rajé… Nunca perdí la sonrisa, Y Juanito la logró, Tengo hasta mi compañía, Tanta malicia costeo, Nunca soñé con cuajarla, Trabajé y se me cumplió, Antes ni pa un par de tenis, Hoy tengo hasta colección.

Hoy viajamos por el Salón de la Fama y rendimos tributo a los siete nuevos inmortales, incluyendo las emotivas palabras de Vinicio Castilla. Viajaremos a Hermosillo donde crece la "Esperanza Naranja", y celebramos el resurgimiento de Yasmany Tomás, un "bigleaguer" que ha encontrado en el Pacífico Mexicano una segunda oportunidad.

10 ciudades, 10 equipos, y una gran pasión que los conecta cada otoño-invierno, es la Liga Mexicana del Pacífico. Béisbol de alto voltaje. Shanelly Guzmán, desde Culiacán, y Ariadna Ibarra, desde Hermosillo, serán nuestras guías en este viaje.

El Chepe

Entrevistamos al cantautor Toledo Vega, quien es un joven músico originario de los Mochis.

En este episodio hablamos acerca de nuestras vacaciones, Jorge maestro, la experiencia de Edb en CD. Obregón, José Madero en concierto, las nuevas sedes del ENARM, m4m4dores de Mochis, viajar en metro en CDMX, México es norte y sur, norteños m4m4dores, nuestro próximo viaje al Corona Capital en compañía de varios amigos y más. ¡Escúchanos en YouTube! https://tinyurl.com/stalkersyoutube Twitter @edbertrequejo @jorge_rop

•FGR investiga el accidente del helicóptero ocurrido en Los Mochis, Sinaloa•Fiscalía capitalina presentó una campaña contra el ciberacoso de menores•Al menos 7 heridos, 2 gravedad, deja la explosión en Montevideo, Uruguay•Más información en nuestro podcast

Un perro atrapó a Rafael Caro Quintero; EU solicita su extradición; cae helicóptero de la Marina en los Mochis, hay 14 muertos; mantienen fecha de juicio contra Genaro García Luna.

Un séjour prolongé d'un an au Japon. La découverte de leur spécialité phare : les Daifuku Mochis. La passion pour ces petites sucreries aux goûts et textures inhabituels pour nos palais français. Voici, très succinctement, le début de l'histoire d'amour entre Mathilda Motte et les mochis. De retour en France, pour continuer à déguster ces merveilles, Mathilda se lance dans leur confection. Très vite, elle publie un premier livre, Mochi Mochis, et un second*, Mochis.* Puis, elle leur ouvre une boutique dédiée, La Maison du Mochi. “Grand bonheur”. Même dans leur signification, les Daifuku Mochis ont un goût très doux et sucré qui résonne parfaitement avec l'expérience de Mathilda. Sucrés ou salés, la grande famille des Mochis comprend de très nombreuses spécialités qui ont toutes un point commun : elles sont  fabriquées avec une pâte de farine de riz gluant. Vous ne connaissez pas encore ? Alors vous devez ABSOLUMENT tester ! En plus, vous n'avez pas d'excuses, La Maison du Mochi vous livre partout en France ! Au menu de cet épisode :

No hay ciudades perfectas ni en México ni en el mundo ¿o quizá sí? ¿Qué tal San Cristóbal de las Casas? ¿San Miguel de Allende? ¿Colima, Oaxaca, Xalapa, Santiago, Mochis, Malinalco, Morelia? ¿O quizá podamos pensar en algo más concreto como Coyoacán, la Roma o la Condesa?

El programa 61 de Cancha Latina tuvo un gran invitado como el coach Guillermo Vecchio desde México trabajando ya con Pioneros de los Mochis. Además, repasamos el clasificatorio al Mundial femenino con Manu Niel y la actualidad del baloncesto venezolano con Raúl Cedeño, además de todo lo que pasó en la última semana en las ligas activas en Latinoamérica. Seguimos visitando a los cubanos por el mundo y Henry Morales nos trajo una entrevista con Pedro Bombino. Toda la actualidad del baloncesto latinoamericano en www.canchalatina.com

EPISODIO 407 - Mochis el primer eliminado de la LMP, pero ¿quién le hará segunda?

Hoy tenemos un programa muy especial desde los Mochis, Sinaloa. Te traemos los mejores chismes del espectáculo, además los audios más virales de la red y una recomendación que no te puedes perder, aquí con José Andrés en Celebrity Exa.

Dans cet épisode, j'ai le plaisir de recevoir Mathilda Motte, fondatrice de la Maison du mochi https://www.maisondumochi.fr/. Mathilda nous raconte son parcours et nous explique en quoi consiste cette pâtisserie japonaise et de quelle manière l'adapter à des goûts et à des occasions qui nous correspondent. Elle nous parle de son livre "Mochis" qui paraît ce mois-ci !

Acompáñanos en este programa en el que hablamos sobre los equipos que conforman la Liga Arco Mexicana del Pacifico; empezando con los Cañeros de Los Mochis y Mayos de Navojoa

ABOCADO. Los pimientos, la mozarella sin leche, el colorante azul y Niji Mochis

Es un diseñador gráfico y artista plástico, originario de los Mochis, Sinaloa. Nos platica su historia y su manera particular de encontrar inspiración para el desarrollo de su arte. Esto y más en el último episodio, bienvenidos. Llegamos al final de está segunda temporada, puedes escucharnos a través de www.exsensradio.com #amplificandosentidos

Volvemos este mes con nuevas lecturas y con más anécdotas que nunca. En el segundo programa de Libros SD tenemos a Pol, Marina, Harold y Jenny comentando lo que han leído últimamente y lanzando un par de recomendaciones. En esta ocasión tendrán cabida la ciencia ficción y las invasiones extraterrestres ("El problema de los tres cuerpos"), la comedia romántica y las relaciones tóxicas ("Piso para dos"), los cómicos incomprendidos y desfasados ("Vive como un mendigo, baila como un rey"), los amantes de la comida japonesa ("El gourmet solitario"), los mercaderes intergalácticos ("Los viajes de Tuf"), la hermana de Mozart ("El reino del revés"), un poquito de nostalgia audiovisual patria ("Lo que vendría a ser la televisión en España según Buenafuente y El Terrat") y los reivindicadores del género de "found footage" en el cine ("¡Sigue grabando!"). Pero, ¿creéis que esto es todo? Acompañadnos en este viaje singular en el que cada anécdota puede ser más bizarra que la anterior, y es que la literatura saca ¿lo mejor? de cada uno de nosotros. También podéis vernos en youtube: https://youtu.be/d1PXaUAKh8s Una vez más, recordad que nos podéis seguir en redes sociales como @segundodesayuno. No dudéis en contactarnos, ¡Que no mordemos!

Heute spielen Kellnerin Celine vs. Bäcker Steven. Kurz vor dem Muttertag möchte Meinrad natürlich wissen, ob Steven einen Sonderpreis für Törtchen machen kann. Ob das was wird und wer den Punkt holt, hörst du hier!

Bienvenidos al primer episodio de la tercera temporada de Chocolate Caliente. En éste episodio, nuestra invitada Cecy Gastelum quien trabaja en redes sociales para Central del Libro de Mormón, nos relata su historia de enfermedad, recuperación y pérdida en su travesía con el COVID-19 (SARS-CoV-2) en consecuencia de la pandemia que comenzó a finales del 2019 y que todavía está presente en el 2021. Cecy Gastelum es miembro de la Iglesia de Jesucristo de los Santos de los Ultimos Dias, y es originaria de los Mochis, Sinaloa. Sirvió una misión en Guadalajara, y se ha desempeñado como Maestra y Locutora de Radio. En el 2016 publicó su primer libro "Hasta el último suspiro". Actualmente forma parte del equipo de Book of Mormon Central en español desde el 20107, y es conductora de BMC Radio. (1) Agradecemos a la hermana Cecy Gastelum por la entrevista y el equipo de Chocolate Caliente extiende su más sentido pésame a la familia Monroy Gastelum. Todas las opiniones expresadas aquí son nuestras y no reflejan la posición oficial de la Iglesia de Jesucristo de los Santos de los Últimos Días. Ninguna persona en éste podcast es experta o médico profesional, así que si tienes dudas sobre ésta enfermedad, acude a tu médico familiar. 1. https://centralldm.es/users/cecy-gastelum

Hello Earsome, Welcome to or welcome back to another episode of Bubble! In today's episode I'll eat Mochis :p Thereby I'll whisper in german. Don't forget to follow me on Twitter to leave me feedback, to keep on track and also to vote for your favourite triggers. Anna • BUBBLE: THE ASMR PODCAST

Ostern ist vorbei und wir blicken ein letztes mal zurück auf die Perlen der letzten Wochen. Am Superheldenhimmel tut sich ein vielversprechender Newcomer auf, Phil lässt seine Kindheit mit den Mighty Ducks aufleben und wühlt sich weiter durch die Filmhistorie von Daniel Radcliffe während Benny mehr als 50 Stunden auf Monsterjagd geht und sich in Mundaun durch die Schweizer Alpen gruselt. Good Stuff hinter dem Bildschirm!Euch erwarten folgende Themen:Falcon & Wintersoldier (Disney+)Waffels & Mochi (Netflix)Mighty Ducks Game Changers (Disney+)Invincible (Amazon Prime)LOL Last One Laughing (Amazon Prime)Bob´s Burger (Disney+)Flucht aus PretoriaBad Times at the El RoyalMonster Hunter Rise (Switch) Mundaun (PS, Xbox, Switch & PC)Wenn dir der Podcast gefällt, dann hinterlasse uns doch gerne eine Bewertung auf iTUNES, Spotify & Co, dass hilft uns wirklich sehr, vielen Dank!Folge uns auch gern auf Twitter unter TSBTS_Cast oder komm auf unserem Discord vorbei!Das fantastische Intro stammt von Manuel Lavella!Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Mochis machen – Die Hausaufgabe von Markus Jakob Viele kennen sie, viele lieben sie, aber kaum jemand hat Ahnung, wie sie gemacht werden: Mochis! Zum Glück weiß das Adriano sehr gut, denn er ist neben einem exzellenten Journalisten auch noch ein Banger am Ofen und backt Mochis mit Leichtigkeit. In dieser Folge erklärt er euch, wie ihr selber einfach Mochis machen können. Neben dem klassischen Rezept verrät euch Adriano auch, was es für Variationen gib, wie zum Beispiel Mochi-Cupcakes und fasst seine Gedanken zu den neuen Pokemon-Spielen zusammen. Markus bei Still Thinking About: https://open.spotify.com/episode/37BFczBw0yY7ufHlTaEgOT?si=9818c346bcd641b6 Markus auf Twitter: @LumberJack221 | https://twitter.com/LumberJack221 Markus auf Instagram: @mister_jack_lumber | https://www.instagram.com/mister_jack_lumber/ Adriano auf Instagram: @adi.the.ace | https://www.instagram.com/adi.the.ace/

Pokemon und Japan mit Markus Jakob von Game Two Es wird Zeit für die ganz Großen! Mit Markus Jakob von Game Two hat Adriano DIE Koryphäe für das Thema Pokemon als Gast. Sie reden über jede Edition, alle Up und Downs (namentlich die Designs einiger Pokemon) und Adriano hat einen der stolzesten Momente seines Lebens, als er es schafft Markus etwas über Pokemon zu erzählen, was selbst er noch nicht wusste. Natürlich schweifen die beiden ab und reden über Final Fantasy, Yugioh und wie Markus den Algorithmus für die Werbungen auf Adrianos Handy manipuliert hat. Aber vor allem reden und schwärmen sie über Japan! Neben der japanischen Popkultur und Animes (Markus liebt Naruto und Adriano musste unbedingt über Jojo reden) will Adriano unbedingt mehr über das Essen, Streetfood und Desserts hören. Die Hausaufgabe von Markus ist es Mochis zu machen. Markus über Pokemon bei Game Two: https://youtu.be/Io1FZho_hsI?t=50 Markus über Japan bei Rocketbeans TV: https://youtu.be/nFB9-K7Kksc Markus bei Moin Moin: https://youtu.be/cEii4Em1_mU Markus auf Twitter: @LumberJack221 | https://twitter.com/LumberJack221 Markus auf Instagram: @mister_jack_lumber | https://www.instagram.com/mister_jack_lumber/ Adriano auf Instagram: @adi.the.ace | https://www.instagram.com/adi.the.ace/

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Gente en este episodio hablamos de MONCHIS experiencia que todo usuario ha vivido !! Odiado y amado por muchos , hablamos de por qué sucede ? Cómo evitar el mocho excesivo entre otras cosas . Así que pésenle y disfruten con un buen gallo y un buen Mochis !!!

Todo sea por la cerveza... y en los Mochis lo sabe #LasMañanerasdeYaParate

Arturo Fernández, alcalde del municipio de Mochis, en Trujillo, Perú, hizo un llamado a la población: "Si tienes amante, cero contacto con él o ella porque no sabes con quién estuvo durante el día”. Hosted on Acast. See acast.com/privacy for more information.

Gina Patrón es Ingeniería Industrial en Sistemas por el ITESM Campus Sinaloa. Es fundadora y directora general de Enrútate, una Start up enfocada en facilitar el uso del transporte público aplicando tecnología. Miembro de Sonar Empresarial AC, organización que promueve el emprendimiento en Sinaloa y comité organizador de “FuckupNights Sinaloa. Miembro fundador del Consejo Intercamaral Juvenil Sinaloa. Organizadora del premio Juan Ley Fong. Acreedora a Beca del Mérito Académico del 70% para cursar la Preparatoria del Tecnológico de Monterrey. Enrútate tiene rutas en 7 ciudades: Culiacán, Mochis, Mazatlán, Hermosillo, Obregón, León y Monterrey, tiene 64 rutas de camión en Culiacán y cuenta con mas de 60,000 mil descargas y unos 8,000 usuarios en línea. Disponible en iOS y Android.

Wir starten diese Folge mit einer anderen Verkostung! Kjeld hat aus einem neuen Asia-Supermarkt ein paar Mochis mitgebracht, die Tessa, als mäkelige Esserin, kosten muss. Außerdem zicken wir uns diesmal ein wenig an, weil es neue „Roommate“-Auflagen für Tessa gibt. Der Bockbieranstich wird ausgewertet, wir geben preis, was sich in unseren Portemonnaies befindet und in welchen Situationen wir lieber geben oder nehmen würden. In den Weingläsern schimmert diesmal ein preislich zweistelliger Weißburgunder vom Weingut Schloss Wackerbarth!

Desde una de las ciudades que más ídolos del pugilismo le ha dado a México hicimos la Mini Hora Feliz sobre el Boxeo, en vivo desde Los Mochis.

SSWE y Penny Pacheco nos presentaron el nuevo sencillo de Penny, "Androides", este sencillo esta inspirado en la novela de ciencia ficción “Do Androids Dream of Electric Sheep” dicha novela fue escrita por Phillip K. Dick, publicada en 1968, pero la intención de crear este sencillo y su nuevo trabajo tiene un sentido profundo y actual, que expiicaron durante la conferencia de prensa. Al final de la conferencia de prensa disfrutamos un poco de música con Mochis vendito, Penny y su banda y el DJ Omar Látigo. 

In episode 154, Kestrel welcomes Kristen Morabito, the Creative Director of Mohinders, to the show. A small business based in San Francisco + India, Mohinders uses an heirloom process to make their traditionally-tanned leather shoes, and invests in equity and collaboration. “I think one of the key markers of modern, factory chromium tanning is that you can tan a hide of leather in 1 day, and this process that is used in India that the shoemakers engage with takes about 30 days. And it’s just a lot more similar to how leather was made maybe 500 to 1,000 years ago, compared to how leather would be made now.” -Kristin Morabito, Creative Director of Mohinders In this week’s show, Kristen shares more on her background in studio art and writing, and how she originally connected with Michael, the founder of Mohinders, as a freelance designer. Also, she explains more on the inspiration behind Mohinders, and how Michael was inspired to start the brand after purchasing a pair of shoes in a market in India. These shoes became his go-to beloved pair, and led him on a journey back to India to try to find the makers behind his shoes. The below thoughts, ideas + organizations were brought up in this chat: Mohinders’ tanning process is done using a specific nut and tree bark from the Acacia tree as the tanning agents; both are sourced locally and regionally to where they manufacture in India. Rachel Cory, friend of Kristen’s who is a shoemaker Leather Working Group, certification body focused on improving environmental stewardship Mochis, shoe repair shops throughout India OTHER RESOURCES KRISTEN SUGGESTS: The Responsible Leather Roundtable, an offshoot of Textile Exchange ”I was introduced to them by a friend at Coyuchi, and have called into their monthly Responsible Leather Roundtables.” Hollow Bone, who does traditional hand-tanned sheep hides in California  Brittany Cole Bush of Shepherdess, here's an interview about her work  

Esta semana Beto Amaya nos platica acerca de las mamás regias que compran mangos orgánicos, los hipsters que toman IPAs y el futuro del campo en México.   00:00:10 Estando en Los Mochis 00:00:37 A la verga la bocina 00:03:21 Alberto Amaya 00:03:56 Monterrey via Washington y Guadalajara 00:11:28 Regresar a Los Mochis 00:12:43 La comida de Los Mochis  00:14:40 ¿A qué sabe el Callo de Hacha? 00:17:43 Tomando responsabilidad del negocio familiar 00:18:50 Aplicando lo aprendido 00:19:43 La importancia del campo 00:21:20 Pesticidas / Orgánicos / Transgénicos 00:22:03 Pesticidas 00:25:10 Orgánicos 00:26:55 Transgénicos 00:28:35 Tu IPA no es orgánica, hipster. 00:31:10 Invirtiendo en el campo 00:34:23 Futuro del campo en México 00:36:11 Civilizando con Cerveza Maviri 00:38:35 Diferenciar la cerveza 00:41:28 Comenzando una cervecería 00:45:02 Consejos para hacer tu propia cerveza 00:48:26 Impuestos en la industria de la cerveza 00:55:05 Tomando Weissbier Maviri 00:58:40 Playlists 01:02:27 De raves y Django Reinhardt 01:14:13 Contacto Beto Amaya 01:16:15 Créditos   Playlist Rudy: https://spoti.fi/2DTn1QJ Playlist Beto: https://spoti.fi/2zAfOCi   Contacto Podcast FB: RudyPodcast Instagram: rudybeingrudy Mail: rudy@thewavecentral.com   Contacto Beto Mail: alberto.amaya@yahoo.com   Este podcast fue grabado en un patio en Los Mochis, Sinaloa.

Ligas Invernales al rojo vivo, En RD, Licey vs Águilas a la finales. En Venezuela Cardenales de Lara vs Águilas de Zulia. En PR, Criollos de Caguas tiene ventaja de 2 juegos a uno sobre los Cangrejeros de Santurce en la final. En México, Águilas de Mexicali y Caneros de los Mochis a un juego de participar en la final. José Bautista regresa con Toronto. El Mundo de las Grandes Ligas ahora en podcast con Kevin Cabral y Felix DeJesus.