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Join us as we recap and chat about Bob's Burgers Season 9 Episode 11 Lorenzo's Oil? No, Linda's and Season 9 Episode 12 The Helen HuntDid you know Gene calls the netsuke "Netscape." Linda calls it "Netflixy," "nutsky," "neti-potski," "netsadoodle," "netslinky," "Napster," and "Nescafe."?Wiki page for the episode:Lorenzo's Oil? No, Linda'sThe Helen HuntJoin our Book Club and get access to exclusive content on PatreonFollow us on InstagramFollow us on TiktokFollow us on Bluesky
From zero to a powerhouse again, this is the inside story of Maggi noodles in India. Former Nestlé India chief Suresh Narayanan shares how a beloved brand fell, rebuilt trust, and scaled to about 400,000 tonnes a year. We explore GST rate cuts, inflation pressure on middle India, premiumization, digital first marketing, e commerce distribution, and what it takes to spark consumer love in a crowded market. If you care about brand turnarounds, manufacturing scale, and the future of FMCG in India, this conversation delivers playbook level insights with real numbers and hard lessons.What you will learn• How Maggi rebuilt trust and demand after a national crisis• Why GST cuts can unlock consumption and improve FMCG margins• How premiumization and Gen Z tastes reshape noodles and coffee• Nescafe growth, out of home to in home flywheel, where Nespresso fits• Data versus gut in pricing, media spend, and channel strategy• How legacy brands counter 400 local challengers with speed and relevance• First principles for brand managers in an AI and marketplace worldTimestamps:(00:00) – Introduction1.35 – What do GST rate cuts mean for daily consumption?(03:00) – How has inflation shifted spending from discretionary to essentials?(04:55) – Which has hit harder—input price rise or household budget pressures?(06:55) – How are today's spending pressures different from earlier cycles?(09:05) – How has the Indian consumer evolved over the last 35 years?(14:00) – What has changed in Nestlé's brands and their connection with consumers?(16:15) – Do enduring brands suggest unchanging consumer desires?(18:40) – How has out-of-home coffee culture impacted Nescafé?(23:04) – How does Maggi respond to rising regional competition?(28:31) – How do you advertise to Gen Z and Gen Alpha consumers?(36:55) – What guiding principles should young brand managers follow today?(39:10) – Closing remarksWatch for practical takeaways you can use this quarter. Like and subscribe if you want deeper dives on India business, tech, and manufacturing stories.
Trên sàn thương mại điện tử, doanh thu thương hiệu Ăn cùng bà Tuyết đạt hơn 130 tỉ đồng chỉ trong nửa đầu năm 2025, vượt qua nhiều tên tuổi lớn trong ngành thực phẩm tiêu dùng như Trung Nguyên, Nescafe…
Πού και πώς διαφημίζονται πλέον τα νέα προϊόντα; Πόσο εύκολα πείθεται ο καταναλωτής και για πόσο χρόνο θυμάται μια διαφήμιση που είδε και, κυρίως, τι προϊόν διαφήμιζε; Πώς βγαίνουνε τα σλόγκαν; Πόσο εκνευριστικές είναι κάποιες διαφημίσεις; Τι θέλουν οι influencers από τη ζωή μας και τι οι διαφημιστές από αυτές; Μια συζήτηση με τον πιο ενδιαφέροντα άνθρωπο να μιλήσει για όλα αυτά.Ο Θοδωρής Τσεκούρας είναι κάτι παραπάνω από ένας ακόμη πετυχημένος διαφημιστής: είναι εκείνος που κατάφερε να μετατρέψει μια φράση σαν το «Τυχαίο; Δεν νομίζω» σε παροιμία των 00s και έναν αριθμό τηλεφωνικής εξυπηρέτησης σε λαϊκή ατάκα. Με σπουδές στις Πολιτικές Επιστήμες και εξειδίκευση στην Ανάλυση Ιδεολογίας και Πολιτικού Λόγου, υπηρετεί τη διαφήμιση από τη θέση του Group Creative Director στην Ogilvy Greece και έχει υπογράψει μερικές από τις πιο αναγνωρίσιμες καμπάνιες των τελευταίων χρόνων — από την «HOL video club» μέχρι το «Κάθε φορά που κάποιος κυκλοφορεί μια λάθος φήμη για το Nescafe, ένα σκιουράκι πεθαίνει». Παράλληλα, γράφει παιδικά βιβλία γεμάτα φαντασία, δίνει ρεσιτάλ λεκτικών παιχνιδιών στα social media και αποδεικνύει ότι πίσω από κάθε «κροκέτα + προφίλ» = κροφίλ υπάρχει μια ιδέα που αξίζει να ακουστεί.
The actor and presenter Nigel Havers was born in Middlesex in 1951 to a barrister father and an author mother. His screen roles have been varied, from His portrayal of Lord Andrew Lindsay in the film Chariots of Fire in 1981 which earned him a BAFTA nomination, to Lewis Archer in Coronation Street for over a decade and a guest spot in Downton Abbey amongst other. He was the face of Nescafe for many years, and is now seen presenting The Bidding Room on BBC television. With such a varied life and career – what then will he choose for his Inheritance Tracks? Inherited: I've Got You Under My Skin by Mel Tormé Pass on: Still Crazy After All These Years by Paul Simon Producers: Ben Mitchell and Anna BaileyThis programme has been changed for music rights reasons.
We drove past a billboard on Braamfisher of Cheslin Kolbe selling Nescafe, and Alakhe said we must buy that coffee... We know all parents go through this so we decided to ask Joburg What did you buy or change based on a celebrity endorsing it?See omnystudio.com/listener for privacy information.
MuminokGetranke Winklergrillcsirkeretro büfézésdurum kisérletezésektorta megvilágosodáslefolyós tojásújabb barkács tervektársasházi névtelen katonákmoldáv reklámokszegényember tiktokja: astronaut.ioautószerelés posványanémet madarfotós klubSigma BFteenage engineeringTwitterünk - Kotyogós podcast officialAntenna twitterenGergő twitteren Írhatsz nekünk e-mailt: kotyogospodcast@gmail.comHa meghívnál minket egy kávéra és ezzel hozzá szeretnél férni a specialty tartalmunkhoz megjelenés pillanatában:Patreon támogatásHa beszélgetni akartok velünk és hallgatótársaitokkal akkor Telegramon is megtehetitek ha a "t pont me per kotyogos"-ra mentek.
Send us a textIn this thought-provoking discussion, Marcus talks with Jose Gorbea, Fernando Hernandez, and Yael Barak about the critical need for agile and resilient supply chains to navigate and thrive in today's rapidly evolving market. While HP continues to lead in digital printing technology, this rich dialogue focused on the broader changes redefining the label and packaging industry as FMCG brands strive to meet evolving consumer demands.What is clear from this insight packed discussion with all three of my interviewees, FMCG (Fast-Moving Consumer Goods) brands are increasingly struggling to deliver products globally due to escalating supply chain complexities, disruptions, and rising competition. The global nature of FMCG supply chains, which rely on interconnected networks for sourcing, production, and distribution, makes them highly susceptible to disruptions like geopolitical conflicts, natural disasters, and pandemics. These challenges are compounded by surging consumer demand for faster deliveries and localised product offerings and promotions.We talk about the hurdles of adopting digital print technology and how breaking free from traditional mindsets will unlock new value. From enhancing speed and personalization to integrating digital presses into workflows, we discuss the strategic conversations that can lead brands towards innovative solutions and profitable growth. It's a journey from resistance to embracing the full potential of digital transformation!! Finally, we focus on the future, where sustainability and technology converge to reshape the printing industry. Learn about the revolutionary V12 printing machine with its impressive predictability and print quality, and hear a compelling case study from Nescafe about personalized packaging that boosts brand equity. As we discuss the importance of authentic sustainability narratives, we encourage listeners to think about how digital printing is poised to drive meaningful change in marketing and supply chain strategies.Listen on:Apple PodcastGoogle PodcastSpotifyWhat is FuturePrint? FuturePrint is a digital and in person platform and community dedicated to future print technology. Over 15,000 people per month read our articles, listen to our podcasts, view our TV features, click on our e-newsletters and attend our in-person and virtual events. We hope to see you at one of our future in-person events:FuturePrint TECH: Leaders Summit 1 April '25, Valencia, Spain FuturePrint TECH: Packaging & Labels 2-3 April '25, Valencia, SpainFuturePrint TECH: Industrial Print: 22-23 October '25, Munich, Germany
In this episode Kieran and I continue our coverage of classic advertisements with a look at the Nescafé ads featuring the Gold Blend couple (Anthony Head and Sharon Maughan). So you can expect lots of coffee chat (with a little tea talk thrown in for good measure), with Kieran having much to say about Australia's coffee culture. Oh, and the episode ends with the debut of the 90s theme music, as this episode is technically both an 80s ep AND a 90s episode.
News; birthdays/events; best/favorite vocalist; word of the day. News; do you actually know your friends/family phone numbers and addresses?; Buzzfeed's list of things teachers need parents to REALLY hear; funny misconceptions you had as a kid. News; listener feedback break; game: quiz; game: feud. News; game: calendar trivia; things we find boring in life; goodbye/fun facts....national frappe day...an undoubtedly american tradition in coffee houses today...but they've actually been around since 1957. Necessity is said to be the mother of invention. The need for a caffeine fix was the impetus behind Dimitris Vakondios shaking up the first frappé at the 1957 International Fair in Greece. Vakondios was representing the Swiss-owned Nestlé food company at the annual international exhibition, where Nestle was introducing a new instant chocolate beverage made with milk and shaken in a shaker. Vakondios could not find hot water to make his usual Nescafe instant coffee during his break, so he improvised by mixing his Nescafe with cold water and ice in one of the exhibit shakers. Voila! Today's popular American versions of the Greek frappé contains milk, cream, or even ice cream, blended with instant coffee. in 1994 coffee shop owner George Howell invents the Frappuccino in Boston and trademarks the name Frappuccino, a name play on beloved international coffee favorites – the Greek frappé and Italian cappuccino....that same year Starbucks' ceo Howard Schultz buys George Howell's coffee stores and the rest is history.
Adam Lyons was the guest on this episode of Success Profiles Radio. He is an advisor for over 500 brands cross Canada and the USA. He has been featured on numerous national media outlets including the Today Show, The Steve Harvey Show, Forbes, and the NY Post. He has also worked with national brands such as PepsiCo, Nike, Nescafe, Discovery Digital Networks, and many smaller brands. We talked about how he bought a Dungeons & Dragons store during COVID, then sold the inventory and systems six months ago while keeping the building currently worth $1 million. In addition, we discussed how people make mistakes with influencer marketing, how to decide who to work with, how he has used AI to build sales systems, how to know what you should offer next, finding hidden profits in your business, and how to disrupt an industry. You can download and subscribe on Apple Podcasts/iTunes. You can also listen to the show at https://toginet.com/podcasts/successprofilesradio/
On this episode, I'm joined by Alexander of Ethereal Tomb to chat about his coffee taste, Nescafe instant, self-booking tours, his intro to heavy music, LIFE BEYOND OPPRESSOR'S BRUTALITY, and upcoming plans. Episode Links: https://timwendelboe.no/ https://etherealtomb.bandcamp.com/music https://2thebonehc.bandcamp.com/album/4-tha-kulture https://www.beansandbreakdowns.com/
Hello hello! Joining us this morning - latte art genius Georgia Ellis and social media magnate Katie Payne. Georgia stunned the coffee world with her epic free pours of bears, roosters and eagles; ranking 3rd in the Australian Latte Art Championship and 1st in the MILKLAB barista battle. Now she graces our studio all the way from Perth, sharing cafe tales and tips for aspiring artists. Plus, Katie has some wild stories of her own; from nightmare bar work to TikTok fame - and Rohan spills the tea on what bosses secretly look for when hiring a barista. In coffee news: Nescafe targets Gen Z with new espresso concentrate, and lady poisons her husband's coffee with bleach. Finally, it's a wrap on MICE 2024 and we have some thoughts! If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day; It's Just Coffee! Thankyou Georgia and Katie for the laughs and great conversation. Find Georgia on Instagram @ggeorgiaellis and Katie @itskpayne_, and check out @runyeh.coffee for some incredible brews. Want more coffee content? Browse all of our content here. Thankyou lovely listeners, enjoy your coffee this morning!
Are you a humanitarian or international development leader who wants to make a greater impact, but without the overwhelm and burnout? If you want to create a high performance team that meets the changing demands of the humanitarian and development sector without sacrificing your well being, check out "The Modern Humanitarian and Development Leader" podcast. In less time than it takes you to drink your powdered milk Nescafe, you will learn how to empower a diverse team to perform their best despite cultural and personality differences, what's keeping you from greater productivity and how to overcome it and how to meet the leadership needs of the modern humanitarian and development sector while making a greater impact and avoiding burnout. I'm your host, Torrey Peace, and after 12 years working in humanitarian and development, As well as coaching hundreds of leaders across the UN, INGOs, and civil society globally, I have observed first hand the overwork and overwhelm that is so common and leads to burnout. The good news is that I've also discovered how you can lead differently in order to step out of overwhelm and start making a bigger impact than you thought possible. And I want to share it with you. Join me every Monday to learn practical insights and tips to help you become a modern humanitarian and development leader. And on Wednesdays for inspirational quotes to get you through the week. Check out "The Modern Humanitarian and Development Leader " podcast on any platform you listen to your podcasts. I recommend you start with episode one, "Say No to Burnout in the Humanitarian and Development Sector: how to do less and make a bigger impact". See you there!
Suzanne's mother and father and brother thought she was being silly - but was she? F/X Freesound.com Music John Bartmann. coffee Nescafe
Suzanne's mother and father and brother thought she was being silly - but was she? F/X Freesound.com Music John Bartmann. coffee Nescafe
This is the 5th in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with first-time guest Bram de Hoog from Paso Paso Coffee Roasters - a unique coffee roasting brand based in Hannover, Germany and co-owned and supplied by 9 producers from around the globe.In this series of the podcast, Lee and Bram discuss the viability of specialty coffee in 2024 and beyond.In this episode, Lee and Bram explore the challenges and opportunities within the specialty coffee industry, emphasizing the need for critical and innovative thinking to navigate these turbulent times. They further discuss the impact of Nescafe's move into specialty coffee in Pakistan, the saturation of the specialty coffee market, and the necessity for businesses to differentiate themselves and manage expectations realistically. It also highlights the importance of adjusting business models to meet consumer demands, the potential for market consolidation, and the role of innovation in ensuring the survival and growth of the coffee industry. The show also touches upon the limitations of coffee competitions and the overall need for the industry to focus on concrete actions rather than empty gestures of community and innovation.00:00 Exploring Nescafe's Impact in Pakistan00:15 Sponsored Message: Becoming a Coffee Consultant00:53 Introduction to the Series: The Future of Specialty Coffee01:16 Realistic Outlook vs. Doom and Gloom02:25 The Challenges and Opportunities in Specialty Coffee03:14 Hope and Realism in the Coffee Industry04:03 The Saturated Market of Specialty Coffee05:57 Innovations and Adjustments in the Coffee Business15:20 The Role of Consumer Behavior and Economic Factors18:20 Innovative Solutions and the Future of Coffee30:07 Closing Thoughts and How to ConnectConnect with Bram and Paso Paso here:https://www.paso-paso.com/ https://www.instagram.com/paso_paso_coffee/ https://www.linkedin.com/in/bramdehoog/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••
This is the 5th in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with first-time guest Bram de Hoog from Paso Paso Coffee Roasters - a unique coffee roasting brand based in Hannover, Germany and co-owned and supplied by 9 producers from around the globe.In this series of the podcast, Lee and Bram discuss the viability of specialty coffee in 2024 and beyond.In this episode, Lee and Bram explore the challenges and opportunities within the specialty coffee industry, emphasizing the need for critical and innovative thinking to navigate these turbulent times. They further discuss the impact of Nescafe's move into specialty coffee in Pakistan, the saturation of the specialty coffee market, and the necessity for businesses to differentiate themselves and manage expectations realistically. It also highlights the importance of adjusting business models to meet consumer demands, the potential for market consolidation, and the role of innovation in ensuring the survival and growth of the coffee industry. The show also touches upon the limitations of coffee competitions and the overall need for the industry to focus on concrete actions rather than empty gestures of community and innovation.00:00 Exploring Nescafe's Impact in Pakistan00:15 Sponsored Message: Becoming a Coffee Consultant00:53 Introduction to the Series: The Future of Specialty Coffee01:16 Realistic Outlook vs. Doom and Gloom02:25 The Challenges and Opportunities in Specialty Coffee03:14 Hope and Realism in the Coffee Industry04:03 The Saturated Market of Specialty Coffee05:57 Innovations and Adjustments in the Coffee Business15:20 The Role of Consumer Behavior and Economic Factors18:20 Innovative Solutions and the Future of Coffee30:07 Closing Thoughts and How to ConnectConnect with Bram and Paso Paso here:https://www.paso-paso.com/ https://www.instagram.com/paso_paso_coffee/ https://www.linkedin.com/in/bramdehoog/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••
After the ApocalypseA pandemic survival storySeason four, Episode twelve – “Coffee”...Coffee.It wasn't great coffee. But at this point, who complained about coffee? It reminded Brent of that horrid, watery instant coffee the British drank on his deployment in the UK. Nescafe polluted so heavily with petrochemical derived creamers and sugar that it was more of a science project than a coffee. He relaxed into the cafeteria chair and dreamed about good coffee. “Ahhh… But the good stuff…” He reminisced, leaning back in the sun of the window, closing his eyes, and feeling the gentle heat of the sun through the glass on his face. “Dark espresso pressed in small cups and so strong it made your tongue curl around your teeth.” He smiled....Our Amazon Affiliate Code -> runic00-20Website -> http://www.oldmanapocalypse.com Buy me Coffee -> https://www.buymeacoffee.com/cyktrussellSubscribe page on Acast -> https://plus.acast.com/s/after-the-apocalypsePodcast on Acast -> https://shows.acast.com/after-the-apocalypseFacebook group -> https://www.facebook.com/groups/oldmanapocalypsePatreon to support the show -> https://www.patreon.com/AftertheApocalypseKindle Vella Story -> https://www.amazon.com/kindle-vella/story/B09LTRC8RHMerch Store -> https://www.teepublic.com/stores/after-the-apocalypse Twitter -> cyktrussell@twitter.com Become a member at https://plus.acast.com/s/after-the-apocalypse. Hosted on Acast. See acast.com/privacy for more information.
Welcome to another exciting episode of the Breakfast with Tiffany Show podcast! In this episode, Tiffany is joined by world-renowned activist Dr. Brenda Alegre, a psychologist and professor of Gender Studies at the University of Hong Kong. The two discuss various topics, including Dr. Alegre's journey as a transgender woman, her experiences growing up in the Philippines, her involvement in LGBTQ+ activism, and her work in the field of gender studies. Together, they explore the complexities of identity, resilience, and the power of activism. Dr. Alegre shares her inspiring personal story, shedding light on the challenges faced by transgender individuals and offering valuable insights into the importance of acceptance and understanding. Join Tiffany and Dr. Alegre on this enlightening and heartfelt conversation that celebrates diversity, inclusivity, and the strength of the human spirit. --------------------------------------------------------------------------------------------------Dr. Brenda Alegre is a prominent transgender activist. Born in the Philippines, Dr. Alegre has a deep understanding of the challenges faced by the LGBTQ+ community, especially transgender individuals. Through her work and activism, she has become a beacon of inspiration, advocating for acceptance, understanding, and equal rights for all. Dr. Alegre's journey as a transgender woman and her academic expertise have not only contributed significantly to the field of gender studies but have also made a lasting impact on society, fostering awareness and promoting inclusivity. Her passion, resilience, and dedication to creating a more inclusive world have earned her recognition as a leading voice in the fight for LGBTQ+ rights. https://genderstudies.hku.hk/brenda-alegre/ --------------------------------------------------------------------------------------------------Mentioned on this episode; Ep. 23: 3 Things That Made Me A Famous Columnist And Political Blogger In The Philippines By Sass Rogando Sasot - https://www.tiffanyrossdale.com/podcast/episode/4d4d1d3d/3-things-that-made-me-a-famous-columnist-and-political-blogger-in-the-philippines-by-sass-rogando-sasot Support the showBreakfast With Tiffany Show Official Facebook Page ~ https://www.facebook.com/breakfastwithtiffanyshow Tiffany's Instagram Account ~ https://www.instagram.com/tiffanyrossdaleofficial/ For coaching sessions & programs with Tiffany, check out her official page ~ https://www.tiffanyrossdale.com Breakfast With Tiffany Show Youtube Channel ~ https://bit.ly/3vIVzhE Breakfast With Tiffany Show Official Page ~ https://www.tiffanyrossdale.com/podcast For questions, requests, collaborations and comments, feel free to reach us via our e-mail ~ breakfastwithtiffanyshow@outlook.com
Which Instant Coffee is best? This week we start off by taste testing Arizona's new hard tea variety back. Later on we get to the main event of trying out 3 instant coffees. We both drink a fair amount of coffee, but neither Nick or John have gotten into the instant variety. The contenders for this week are Folgers, Nescafe (Taster's Choice), and Starbucks (Pike Place Roast). The first two options are very affordable while Starbucks is 6x the price, so can they run away with the competition or will it be closer to the others? Please like and subscribe and if you have any suggestions, let us know by tweeting us @tastetestdummies or email us at nickandjohnpodcast@gmail.com. SPOILER! Below is a list of which coffee corresponds to which numbered cup it was in: 1. Folgers 2. Nescafe 3. Starbucks
A Dunedin-based scientific traceability company is helping global brands like Chanel, Ralph Lauren and Victoria's Secret verify the origin of materials in their supply chains. Oritain is a forensic traceability business, which uses a combination of data analysis and forensic science to ascertain the true origins of a product or material. It has recently raised NZ$91 million to expand. Founded in Dunedin by Prof Russell Frew and Dr Helen Darling at the University of Otago in 2009, Oritain now has offices around the world, and former Prime Minister Sir John Key is a director. And it's not just the textle industry wanting to assure customers of its supply chain, Oritain also has many clients in the food sector, including A2 Milk, Primark and Nescafe. Dr Kate Jones is Oritain senior science advisor.
Buy your Dirty Air merch here. Toto Wolff joins us to tell Dirty Air what he does on an average day. Plus we dissect what every driver has done with their summer break and how it's going to shape the rest of their F1 season. Strap in. Ten races left. FFS. We can do this together guys!This episode is sponsored by Checo Perez and Nescafe. Hosted on Acast. See acast.com/privacy for more information.
Jagged with Jasravee : Cutting-Edge Marketing Conversations with Thought Leaders
In this conversation with Rashi Goel, a battle-tested marketeer, we embark on a quest to explore the world of consumer brands and scaling them through innovative strategies. Join us on a journey through insightful musings from thought-provoking conversations, touching upon diverse brands like Nestle, Nescafe, Lakme, Closeup, and even Amazon. Rashi Goel is a Founder & CEO - Performonks. Over a 25-year career, Rashi has applied consumer empathy, commercial acumen, and product innovation to grow businesses and build brands at L'Oreal, Unilever, Coca-Cola Inc, PepsiCo, Kraft Heinz, Nestlé, and Amazon Stores. Please connect on Linkedin https://www.linkedin.com/in/rashigoel-consumermarketing/ Rashi's Blog https://performonks.com , performonks/substack.com Jagged with Jasravee is facilitated by Jasravee Kaur Chandra. She is Senior Vice President of Strategic Planning at Havas Creative. Jasravee has over 20 years experience as a Strategic Brand Builder, Communications Leader and Entrepreneur. Please visit Jasravee at https://jasravee.com/ Connect with Jasravee on Linkedin at https://www.linkedin.com/in/jasravee/ Email Jasravee at jasravee@theadiva.com Index 00:00 Preview & Introduction to Rashi Goel 02:33 Marketing Tech Brands vs FMCG Brands 06:37 Power of Emotional Engagement in Tech Brands 11:00 Ask Nestle - Crafting the Corporate Brand Story 14:21 Ask Nestle - Nutritional Blueprint for Moms 22:49 Nescafe - Making Coffee A Part of People's Transitions 30:00 Lakme - Turning the Skincare Category Around 36:51 Close Up- Breaking Category Codes 41:38 Sprite - Designing Innovative Consumer Promotions 45:14 Rapid Fire - Personally Speaking with Rashi Goel 48:21 Connecting with Rashi Goel Amongst other things the conversation touches on the following areas Nescafe : Transition Phases and the Birth of New Habits Life, much like branding, is a journey of transitions. Moving from school to college or college to the first job marks significant milestones that shape our habits and preferences. This transition spawns the creation of new habits, both positive and negative, exemplified by choices such as smoking, drinking, and romance. These phases offer fertile ground for brands to establish themselves as part of these transformative experiences, thereby becoming ingrained in consumers' lives.The team at Nescafe used this insight to position coffee as the quintessential emblem of adulthood. As individuals traverse from one life stage to another, coffee emerges as a symbolic initiation into the world of grown-ups. Power of Emotional Engagement in Tech Brands Contrary to popular belief, technology-driven products are not devoid of emotion. Emotions find their place even in the realm of tech products, albeit in a different form. The key lies in crafting emotional connections that resonate with consumers.Successful tech branding hinges on establishing relevance, credibility, and trust. Ask Nestle: Personalized Nutrition for Moms Nestle's journey into personalized nutrition for mothers offers a striking example of how brands can address specific consumer needs and aspirations. Ask Nestle provided personalized nutrition plans to cater to individual preferences and regional dietary habits. This involved creating a content machinery that delivers scientifically accurate and cost-effective information. Lakme: Reviving the Essence of Seductive Beauty Revitalizing a brand's essence required a multi-pronged approach encompassing fundamental improvements, effective training, and compelling communication. This involved strengthening the brand's foundation by training beauty advisors and enhancing product knowledge. It also meant reinventing packaging and crafting impactful communication to resonate with consumers' emotions. Follow Jagged with Jasravee on Social Media Campsite One Link : https://campsite.bio/jaggedwithjasravee Website : https://jasravee.com/
В епизода отговарям на най-различни въпроси, които ми зададохте в Инстаграм. Какво се случва в живота ми напоследък? Как поддържам тялото си? Какви са бъдещите ми творчески планове? Какво съм научила от последната ми връзка? Споделям повече за сегашните ми отношения, новите ми навици и куп други откровения. Партньор на епизода е Nescafe 3in1 и в негова чест ви каня на чаша Nescafe3in1 Classic, която да споделим по време на епизода! ❤ Желая приятно слушане, а ако епизода ти хареса - можеш да оставиш ревю! ^^
В последно време темата за контрол е актуална в живота ми и в епизода разгръщам мислите си за "контролиращата" част от моя характер. Каква роля играе "контролът" в моя живот? Какво се опитвам да контролирам най-често, как това ме прави нещастна, какви са плюсовете и минусите на тази черта? Как да се справиш с човек, който иска да контролира теб? А да приемеш ситуация, която не можеш да промениш? Всичко това и още много ще чуеш в епизода! Партньор на епизода е Nescafe 3in1 и в негова чест ви каня на чаша Nescafe3in1 Creamy Latte, която да споделим по време на епизода! ❤ Желая приятно слушане, а ако епизода ти хареса - можеш да оставиш ревю! ^^
В епизода отговарям на най-различни въпроси от играта ми с карти "Попитай и отговори/Ask and Answer" ❤ Споделям истории зад някои белези по тялото ми, откровения за менталното ми здраве, най-добрия съвет, който съм получавала и още... Новите карти ще откриеш тук: https://robertino.bg/product/popitay-i-otgovori-2-izabel-ovcharova Партньор на епизода е Nescafe 3in1 и в негова чест ви каня на чаша Nescafe3in1 Creamy Latte, която да споделим по време на епизода! ❤ Желая приятно слушане, а ако епизода ти хареса - можеш да оставиш ревю! ^^
This episode from an AFRTS transcription believed to be from December 28, 1950. The FBI in Peace and War was a radio crime drama inspired by Frederick Lewis Collins' book, The FBI in Peace and War. The idea for the show came from Louis Pelletier who wrote many of the scripts. Among the show's other writers were Jack Finke, Ed Adamson and Collins. Airing on CBS from November 25, 1944 to September 28, 1958, it had a variety of sponsors (including Lava Soap, Wildroot Cream Oil, Lucky Strike, Nescafe and Wrigley's chewing gum. Martin Blaine and Donald Briggs headed the cast. "The Fixer" - Program #46. CBS network origination. Frank Molino is a mob kingpin who machine guns Harry Brock in broad daylight. Frederick L. Collins was creator. Episode Notes From The Radio Gold Index.
Nestlé said it has agreed to acquire the Seattle's Best Coffee brand from Starbucks, further strengthening the Nescafe and Nespresso owner's coffee business in the US. In this episode of the Xtalks Food Podcast, Sydney talks about this latest acquisition and the longstanding partnership between Nestlé and Starbucks. Their perpetual licensing agreement has allowed Nestlé to sell and distribute some Starbucks products at retail and food service locations outside Starbucks stores around the world. Despite shrinking coffee sales, coffee has been a consistently strong point in Nestlé's portfolio, with coffee products contributing to more than $25 billion, or approximately 27 percent of Nestlé's total sales last year. The team is surprised to learn how lucrative coffee is to Nestlé's overall sales and commend Starbucks for working so closely with the food and beverage giant in the coffee industry when they could have been direct competitors.Also, in this episode, Sydney talks about a recent review published in the Journal of Public Health Management and Practice that revealed the challenges of conducting retail food inspections during the COVID-19 pandemic, as well as lessons learned regarding food safety best practices. The review identified five key areas of difficulty that impacted food safety best practices at the local level during the pandemic: difficulty prioritizing routine food safety inspections; challenges with conducting virtual inspections; distrust of public health; inspectors facing threats and harassment; andchallenges with contact tracing and tracing foodborne illness outbreaks. The review also identified strategies to ensure that food safety best practices are upheld. The team posit that food safety inspectors and foodservice employees should have open and honest communication since they are working towards the same goal.Read the full articles here:Nestlé Acquires Seattle's Best Coffee from StarbucksFood Safety Best Practices: Lessons Learned from the COVID-19 PandemicFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured
Maria Unera is a Singer/Song writer and Content Creator who's half Filipino half Pakistani. On this week's episode of The Pakistan Experience, Maria Unera shares her journey from dropping out of school to moving to Karachi alone and pursuing her dream to become a Musician. We discuss sexism in the Music Industry, Bullying, Art, Karachi, True Crime and Bo Burnham. The Pakistan Experience is an independently produced podcast looking to tell stories about Pakistan through conversations. Please consider supporting us on Patreon: https://www.patreon.com/thepakistanexperience And Please stay in touch: https://twitter.com/ThePakistanExp1 https://www.facebook.com/thepakistanexperience https://instagram.com/thepakistanexpeperience The podcast is hosted by comedian and writer, Shehzad Ghias Shaikh. Shehzad is a Fulbright scholar with a Masters in Theatre from Brooklyn College. He is also one of the foremost Stand-up comedians in Pakistan and frequently writes for numerous publications. Instagram.com/shehzadghiasshaikh Facebook.com/Shehzadghias/ Twitter.com/shehzad89 Chapters: 0:00 Filipino Culture and Karaoke 7:38 Young Lingo 10:57 Dropping out of School, Bullying and the Explosion 21:30 Putting yourself out there as an Artist 30:00 Dropping out of School to pursue your Dream 31:30 Moving to Karachi with 5 T-Shirts 47:06 Industry barriers : identity, gender, and language 1:01:16 Making a difference 1:13:03 Content and podcasts 1:23:24 True crime 1:40:11 Artists and Bo Burnham
(Recorded January 2022) Mo Amer started doing stand-up when he was 14, and now he's being introduced by The Rock in his latest Netflix special, Mohammed in Texas. Mike talks with Mo about that journey, growing up Palestinian in Houston and later performing in college lunchrooms. They discuss why immigrants love Nescafe, the lengths to which Mo will go to get access to a bidet, and why it's important for writers to store ideas in a "creative savings account."Please consider donating to Relief Gang
В епизода споделям всички трикове и съвети, които знам за това как да бъдем организирани, успешни, вдъхновени и да откриваме мотивация, когато най-малко имаме желание да изпълним някоя задача! Как да не се преуморяваме, да не отлагаме и да не се разсейваме... и още - споделям днес! Първият партньор на подкаста е Nescafe 3in1 и в негова чест ви каня на чаша кафе, която да споделим по време на епизода!
В днешния епизод споделям повече за създаването на бранда ми ВЪЛНЕНИЕ! Как произвеждаме продуктите, как намираме производители; историята зад името, логото, идеите... и още!
В епизода споделям най-ценните съвети, които ми се искаше някой да ми беше споделил, когато създадох канала си преди 5 години. По какъв начин можеш да достигнеш до най-много хора? Каква програма, техника, музика да ползваш? Как да постигнеш всичко, което искаш? На всички тези въпроси и много други - отговарям днес!
В днешния епизод споделям кои са любимите ми книги; преживяванията ми с четенето; типовете четящи хора, които съм срещнала и като какъв тип се определям аз. Първият партньор на подкаста е Nescafe 3in1 и в негова чест ви каня на чаша кафе, която да споделим по време на епизода!
В епизода играя на развлекателната игра "This or that" или с други думи "Какво предпочиташ". Отговарям на пикантните, свежи и различни предложения, които ми изпратихте в Instagram. Да обичаш или да бъдеш обичан? Да живееш без музика или книги? Emma Chamberlain или Ariana Grande? Да живееш вечно или да си отидеш днес? На всичко това... и още - ще чуете отговорите ми. Първият партньор на подкаста е Nescafe 3in1 и в негова чест ви каня на чаша кафе, която да споделим по време на епизода!
В епизода споделям идеи за всеки, който има желанието да изпълни остатъка от лятото си с вълнение и незабравими преживявания.
Looks Unfamiliar is a podcast in which writer and occasional broadcaster Tim Worthington talks to a guest about some of the things that they remember that nobody else ever seems to.This time Tim's the guest, chatting to Ben Baker about Something Outa Nothing, the song 'written' and performed by The Banned, a group formed by the teenage residents of Albert Square in EastEnders, and then released by BBC Records And Tapes as an actual hit single credited to Letitia Dean And Paul J. Medford. Along the way we'll be speculating on which exotic rare synthetically-furred animal was used to make Letitia and Paul's stage costumes, debating the correct syntax for Jimi Hendrix-based insults, questioning the wisdom of using the word 'alabaster' in song lyrics and revealing why people kept handing Nick Berry unwanted plates of fish and chips.You can find more editions of Looks Unfamiliar at http://timworthington.org/.If you enjoy Looks Unfamiliar, you can help to support the show by buying us a coffee here. Although please make it out of Nescafe rather than 'nothing'.
Kenneth once again sits down with Jonah Holland of the Unfiltered Coffee Company to finish their discussion about the history of coffee. In the last episode, they looked at the origins of coffee and how it reached the shores of Europe. Today, they discuss how its use grew from the late 1800s to the point it is at, now. They touch on the impact the industrial revolution, trains, vacuum packaging, modern marketing, the percolator, espresso machine, and new roasters had. As well as explaining how some of the brand leaders got started and which innovations they used to produce and distribute their coffee. Want to know what coffee has to do with the invention of the teabag? Just listen to find out and learn many more fascinating facts about the history of coffee. KEY TAKEAWAYS Trains made transportation easier, which was a game-changer. Vacuum packing and new styles of roasters played a big role in making coffee more accessible. Pre-roasted coffee reduced transport costs and improved shelf life. The first instant coffees were awful, but many soldiers still viewed them as essential. When leaf rot killed off a lot of Arabica bean plants, the canephora variety replaced them. The impact this had on taste is discussed. Nescafe is created in 1938, which sparked the invention of the teabag. Instant coffee is what made dark roasts popular. Why, is explained in the podcast. Percolators gave way to coffee filters, French presses, and Espresso machines all of which are discussed, in the podcast. Fair pricing for coffee has its roots in an agreement made between the USA and Cuba, in 1962. The specialty coffee industry did not get started until the 1970s. American coffee culture has its roots in Italy. BEST MOMENTS ‘During WWI and WW2, the rations that went with our soldiers were not green coffee, it was instant coffee. ´ ‘Mass production gets coffee further and further into the hands of the consumer.' ‘In the 1950s, 98% of Americans drank coffee.' EPISODE RESOURCES Unfiltered Coffee Company - https://unfilteredcc.com/ The Coffee Song, Frank Sinatra - https://music.apple.com/us/album/the-coffee-song/1442925179?i=1442925624 Black Coffee, Ella Fitzgerald - https://music.apple.com/us/album/black-coffee/1427384015?i=1427387817 SCA Certified Brewers - https://sca.coffee/certified-home-brewer VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ You're disciplined and high achieving. You never settle. Shouldn't the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don't sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That's Umble Coffee. Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter: https://mobile.twitter.com/umblecoffee ABOUT THE HOST As a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it's like to push yourself to achieve goals very few accomplish. He's one of the best specialty coffee roasters in the United States as he's a multi-year US Coffee Roasters' Competition Finalist. He created Umble Coffee Co with the belief that, if sourced and roasted right, coffee can taste phenomenal and be good for you. “Life's too short to drink bad coffee.” CONTACT METHOD Want to reach Kenneth? Have questions, show ideas, or want to just let us know you're enjoying the show? The best way is to leave us a great review and put your thoughts in the comment section - Kenneth reads all of them! The second-best way is through DM on social media. HOW TO LEAVE A REVIEW Enjoying the show?! We'd love for you to leave us a review. It helps us grow and educate more people about coffee! Here's how: if you're on apple podcasts, ‘search' for us as if you didn't already follow the show. When you click on the show, scroll down to ratings and you'll see where you can leave a rating. Spotify is a little easier - follow and listen to the podcast, then you can rate and review it. Podcast Description Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you're a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all about coffee's journey from seed to shelf! BUY COFFEE!: https://umblecoffee.com See omnystudio.com/listener for privacy information.
In deze aflevering: het Russische leger trekt zich terug rond Kiev, en laat zien hoe het leven er onder de bezetting uitzag: plunderingen, verkrachtingen en standrechtelijke executies. In de Russische media: een vrouw snijdt haar brood op een ipad. Verder: hoe Poetin in 1999 aan de macht kwam na een aantal mysterieuze explosies in Rusland.
Lewis Goody is an actor, comedian, sound designer, beard grower and very sound man. He studied at the Guildhall School of Music and Drama. You might have seen him in an ad for Nescafe.Thanks for watching! Like, subscribe, drop a comment, all the good stuff.Subscribe to Patreon for early access to episodes PLUS a bonus solo episode every week
This week, we answer the century long question..... " Is Bru coffee the ultimate Indian drink?"Join us as we discuss a variety of drinks that we Indians drink! Drinks such as Lassi, Teh Halia, Nescafe and more! Happy Puthaandu!
Ben and Lexi are dorking out about all things food! What gross food combinations bring you the most comfort? If you had one last meal before the great beyond - what would you eat? What does a latch key eat when they are too afraid to use the stove? Listen in as they dork out with their forks out. SHOW NOTES:We are talking food BUT safety first - here is a helpful video on how to save yourself from choking on food if you are alone!Lexi's Last Meal:Yam fries and miso gravy from the Coup Caesar salad from Lexi's mom "Pseudo" Lasagna , again from Lexi's mom Mocha Cake from Glamorgan Bakery Ben's Last Meal: Fancy pants Shepard's pie NOT cottage pie (maybe some gravy or ketchup) Disgusting Food We Love:Spoonfuls of ice tea mix, straight up Saltine crackers with peanut butter and chocolate chips (sad snacks) Saltines with pb & j Saltines with margarine Christmas Crack (saltine recipe): https://www.littlesweetbaker.com/christmas-crack-saltine-cracker-toffee/Marble cheese, pasta sauce and crackers (saltines, Breton crackers, Ritz crackers or Stone Wheat Thins)White pasta, Zesty Italian salad dressing and A LOT of parmesan (sprinkle) cheese...like a lot The Dylan special, the Pregnant woman wrap - whole wheat pita, sauerkraut, nut butter (not a sweet one) and lacinato kale Imitation crab and melted butter OR wasabi OR a sriracha mayo Just melted cheese out of a bowl Maybe not gross food? Brie covered in butter, brown sugar and maple syrup and then wrapped in puff pastry Brie covered in Kahlua and then melt and eat with crackersBrie and raspberry jamCottage cheese and raspberry jam Door Dash or Skip the Dishes Go To Order: Vietnamese food is the winner! Subs or anything with noodles (Jess agrees!)Strangest Food We Have TriedLexi will eat pineapple but only on pizza but will NEVER eat pineapple on its own. Pineapple is gross. Ben ate a kangaroo , frog and crocodile We talked about:Jordan Witzel's beloved Glamorgan Cheese bun Halloween costume from 2020. Can't make this stuff up folks Luke's Drug MartBlack Foot Crossing Historical Park Calvin and Hobbes If you have gross food for our dork cook book, send those recipes in! Especially SALTINE CRACKER recipesTayce and Heniz beansCommunity Natural FoodsByblos Bakery and Lake View Bakery Wheat Crunch Lexi can only eat cheese pizza pops when she is sick Let's get going with that lab grown meat!People who are allergic to shellfish might also be allergic to bugs Lexi alluded to the Queasy Bake oven Would you eat lab grown extinct animals? What about human lab grown meat? Lexi ate at Yamazato Restaurant in Amsterdam and it was amazing The Lucca Comics and Games festival Scoma's Restaurant Ben would travel back to France for the food and wants to visit Japan for a good noodle house Lexi would travel to Korea for the food and wants to go back to the Netherlands for foodRed Fish Blue Fish Mango Rash - it is real Grizzly House in Banff Man has leg amputated and friends eat it Wendigo BONUS CONTENT:Amazing producer Jess says:Jess' last meal: avocado rolls. They are the perfect food and absolutely the last thing I would want to taste before the grand exitJess' disgusting food : cheddar cheese on tortilla chips, you can't put anything else on them it needs to be just grated cheese (slices if you're feeling really lazy) on plain ass tortilla chipsFun fact: engineered meat grows better in space so we could potentially have like satellite labs sometime in the future when commercial space flight becomes more viableSOCIALS:Here's where you can find us!Lexi's website and twitter and instagramBen's website and instagram and where to buy his book: Amazon.ca / Comixology / Ind!go / Renegade ArtsDork Matter's website(WIP) and twitter and instagramIf you're enjoying Dork Matters, we'd really appreciate a nice rating and review on Apple Podcasts, or wherever you get your pods. It would very much help us get this show to the other dorks out there"I was that I was skinnier, but I love sandwiches"- Hobo Johnson TranscriptLexi I knew someone once, who grabbed a bag of chips and was eating the chips and, like, absent-mindedly just snacking away, as one does with chips, and he said that he was eating the flavoring at the bottom when he finally looked into the bag and realized it was just filled with, like, maggots at the bottom. Like, something had obviously gotten in and he was like, "I don't actually know how many maggots I ate."Ben I'm literally gonna throw up. That's... I can't handle maggots. Lexi I can't remember what type of chip it was.Ben Apparently something that looked and felt like maggots because think about it. A chip and a maggot are not in the same realm of--Lexi Yeah.Ben --you know, feel or texture when chewed. [chuckles]Lexi But, doesn't it also tell you like the state of mind of a person sometimes, when they're eating where they're just like absolutely snacking? Like, they never actually think to themselves.Ben I mean, I think that's just how I eat. [both laugh] That's just my way of eating.Lexi You just come to you when the food's gone.Ben Oh, unless it was Cheezies. Then, maybe. Like, a Hawkins Cheezie, but even still, you're eating a maggot. They squirm and they're squishy.Lexi Look what I found today. I hope you're excited about it. It is...Ben Oh, Wheat Crunch!Lexi Yeah.Ben Shit. Is that an Alberta-centric thing?Lexi I don't even know if it's like popular outside of Calgary. Ben I forgot that those even existed. Lexi Well, I was in line at Canadian Tire, and I was like, "What the shit?!" and I bought, like, five, and then there's a big thing on the packaging saying, "You can order online," and I was like, "I will."Ben Holy shit. I'm gonna order some too. Every kid had those in their lunchboxes here. Lexi Yes. And then, just one day they were gone. Like, and no one said anything. They were just gone, and we just carried on with our lives like nothing happened. Ben They were just gone, like Hickory Sticks which also exist, still.Lexi That's-- that's shocking to me, but I really feel like Hickory Sticks are a good bang for your buck. Like, the bag is never ending. Ben It does feel like it was more full than other chips. Lexi Oh, yeah.Ben It was a good choice from the vending machine, and it was also usually like a quarter less.Lexi Mm-hmm, 75 cents or something. Ben Yeah, yeah, exactly. Let's see. Food stores. What do I got? I've got when I almost killed myself by breaking the tab off of a pop can that I was drinking, dropping it into the can.Lexi Oh, and then did you choke?Ben And then, forgetting I put it in there. I drank it. I didn't choke. It went into my esophagus, perforated my esophagus. [Lexi gasps] I didn't think much of it. I was just like, "Oh crap. I'm gonna have to deal with that." Worked the rest of the day [Lexi chuckles] at this warehouse job I was working. Lexi [laughs] My god.Ben I finally got home and was like, "Crap. I think I need to go to the hospital," so I called my dad. He took me, and yeah, I'd perforated my esophagus. It was like, letting air into [Lexi gasps] and I'm just giving you what I remember. I was pretty drugged at the time, but the explanation I remember was that it had perforated my esophagus and was letting air into the areas around my heart so every time I was breathing, more air was getting in and crushing my heart, so I was just in immense pain. Lexi Holy shit. Ben Yeah, sort of like, out of it at one point, and going through surgeries and stuff, and they're asking me like, "On 1 to 10, what's your pain?" and I'm like, "I don't know. 13." [Lexi laughs] And then I got, like, morphine to high hell, and I was more or less out of it for nearly two weeks, like, just recovering--Lexi Wow.Ben --drugged out so that I wasn't awake on an IV drip. So I wasn't eating or drinking.Lexi Holy.Ben I was 18. It was a real fucked-up situation. Lexi Wow. I think yours is better than maggots. Ben What else do I got? Wait. I got two more. I'll do 'em quick, rapid fire. We were in Bermuda - Fiona and I, for like my first ever real vacation - and at one point, I bit a "tor-till-a" chip the wrong way or "tor-tee-ya" chip the wrong way and sliced my gum in the front here. Lexi Yep, that'll happen.Ben Had to get a gum graft.Lexi That... Didn't know that was a thing. That's gross. Ben It was so bad. Yeah, so you can get gum from what they call the tissue bank or the donor bank, so what I ended up having put into my mouth [Lexi laughs heartily] is a slight piece of somebody else's, like, jawbone. So they cut it open, they fold over the flaps, they drill into my jaw a little bit and then place this tiny piece of, like, bone with, like, gum tissue on it in there, and then let it grow up and stitch it into where it should be. And then, it just becomes part of me, and my personality changed after that.Lexi Well, I was gonna say, "Did your taste change?" Were you like, "All of a sudden, I like mango"?Ben Everything about me changed and I remembered dark crimes that I don't remember committing.Lexi Well, obviously, my next question is, "Was this from a dead person or a living person?"Ben Oh, it's definitely from a dead person. Lexi Eugh! Ben From what I understand, the donor bank is not from living people, so they just have a bank filled of tissue that's been donated. I could be wrong, but that's what the dentist told me. [laughs]Lexi Well, I'm not sleeping tonight. That's... Wow.Ben Last story is I used to have a huge gap in the front of my teeth. It was before you knew me, before I got braces, and my party trick was eating mashed potatoes and shooting them out like a playdough machine. Lexi Oh, god.Ben Just a long stream of mashed potatoes coming from between my teeth.Lexi Speaking of food party tricks, I'm gonna send you a video and we'll see if we can put it on Instagram or Twitter or something, of me shotgunning a cupcake at a party once, because I had just come from work and I was all fancy, and they had mini cupcakes and I remember saying to Tim Belliveau, "I could eat this in one bite," and he was like, "Nah." And so the video is me just like deepthroating this cupcake and everyone cheering for me. Just, you know--Ben College.Lexi --like a person without food issues.Ben Yeah, and if you haven't guessed, we're talking about food tonight. Welcome to Dork Matters. [theme music "Dance" by YABRA plays] Voiceover [echoing] Dork Matters.Ben Hello and welcome to Dork Matters, the show that is created by some dorks for all of you dorks out there, with dork content, ready to roll, and you might be wondering, "What's dork content?" and it's everything that matters to dorks.Lexi It's whatever we say it is. Ben [laughs] Whatever. We're dorks, and so if we wanna talk about it, it's a dork matter. [mystical electronic tone] You get it? You get it, right?Lexi Yep.Ben That's the name.Lexi They get it. Ben Yeah. I am your Doofus Dork, Ben Rankel, and with me, as per always, is...Lexi Your Thrown-Off Dork. You always introduce yourself as Dad Dork. Now I'm like, "Well, am I the Dad Dork now?"Ben I know. I've been thinking it and I thought, "If Lexi can change what kind of dork she is, I wanna be a different dork sometimes." [Lexi laughs]Lexi Um, I am your Gourmand, Gourmet Dork. I had to look up the difference between those.Ben Okay, record scratch. [scratching record, DJ-style] Gourmand and gourmet?Lexi Yeah. Ben Oh, and what is the difference?Lexi A gourmet-- oh, that's what I was gonna tell you. Okay. There's a whole story. So, a gourmet is someone who likes you know, like the quality of food, so it's a quality over quantity, and a gourmand is quantity over quality, so they like to eat a lot.Ben Wow, I just assumed they're completely different words that had, you know, like, maybe gourmet refer to the food, and a gourmand was the person who made it, but that's cool. I didn't realize they were kind of diametrically opposed.Lexi They're polar opposites. I read this collection of, like, mixed-up fairy tales written for adults, and there was a story of a gourmet and a gourmand who lived together and basically, their obsession with food killed them because the gourmet eventually starves to death because no food is good enough, and the gourmand eats himself to death. Ben So, kind of an opposite of the Jack Spratt situation. Lexi Yes. Yeah. Ben So you were a gourmand or a gourmet?Lexi A little bit of both. I like to eat a little bit of a lot.Ben Yeah, I feel the same.Lexi Or a lot of a little bit. I don't know.Ben A lot of a little.Lexi I like high quality, but I like small bits of it. Like, I'm the type of person that I'll go to a restaurant and wanna have, like, just appetizers for dinner instead of like a full meal. Ben So you could do a charcuterie dinner or a...Lexi Oh, I love charcuterie. That's like my go-to meal.Ben A "crud-ite" dinner.Lexi Love it. Crudité.Ben "Croo-deh-tah". Lexi That's-- I've always wanted to go to Spain because of an Anthony Bourdain--Ben RIP.Lexi --episode where they're in Spain and they basically just, like, go from restaurant to restaurant, like, because, if you order booze, they just keep bringing you tapas--Ben Mmm.Lexi --and it's like, yeah. So, as long as you're buying a drink, you get free food, and so the type of drink that you get tells you the type of food that you're gonna get, so if you're gonna get a glass of wine, it might be, like, cheese and olives, or if you get a beer, it might be... I don't know, like bread and something or other. So that's-- that's the life for me right there.Ben So just get hammered and keep eating. That sounds lovely.Lexi Well, just like little-- little snacks. Little snacks throughout the evening. That's my go-to.Ben That's your go-to. Skip dinner. Just eat snacks all night.Lexi I'm a snack person.Ben I mean, I'm a snack person too, but I still eat dinner, and that is the problem. [both laugh]Lexi Oh, this isn't my dinner. This is just my pre-dinner snack. [chuckles]Ben Okay, well, like, this brings us to a good place to chat which is, you know, exactly that, what kind of snacker you are, and I think I am both a bored snacker, and also a, what is it called? Like, grazer? I just wanna put things in my mouth if I'm trying to keep my mind occupied on something else. I guess what I'm saying is, I have every possible reason to continue eating and I think it shows. [Lexi laughs]Lexi I've been trying to eat, like, just at my meals instead of grazing all day because that's a slippery slope. Ben Mm-hmm.Lexi But, man, there are... Low-calorie food is garbage, except for BOOMCHICKAPOP. That stuff is amazing.Ben Yeah. Popcorn's great as a snack. You can just eat as much as you want of it. I think we should probably lay down some ground rules since we are talking about food. We are not looking to shame anybody's body types. We have our own body types. I have previously described mine as being pancake batter in a Ziploc bag. [Lexi laughs] And that's not what we're gonna do, so if we're talking a little bit, and we're hitting some stuff like talking about body type, or the way we eat and stuff, we're just discussing food for the love of food and--Lexi YeahBen --and our own issues with how we approach it, and we are not looking to give anybody a vibe or, you know, make anyone feel bad about their approach to food. You love to eat? Eat as much as you want. Do what you gotta do. Lexi Yeah, this is a celebration. Ben Do what makes you happy. A celebration of food. Lexi We're celebrating food, and I'd like to also say, a celebration of local food, because I think, sometimes, people have this image of Alberta being like, "Ah, you all like beef out there." I'm like, "Yeah, but there's also lots of really amazing other food here," so this is a celebration of all things food, today.Ben I love it. I love food. Where do we go from here? What is your favorite food? Let's talk about it.Lexi Ooh. Okay, so I have two different favorite foods, and there's like, my favorite meal. Like, if I was gonna have, like, one last meal, what I would cook, and then there's like my secret gross foods that I think people, like if they hear me, they're like, "That's disgusting. I'm gonna go home and try it just to make sure."Ben Okay, I think we have to do this through different categories here. Lexi Yeah.Ben I want, first, last meal. What would you eat? What would be the last thing? You have finally done it. You have-- you've committed that crime that you've been considering for so long. [Lexi laughs] You finally decided it was time, and you got caught. You were sloppy. You weren't good at the crime. You thought about it a lot, but not how to execute it. Poor choice. So you're caught now. You're on death row, in the US, I guess, 'cause we don't fuck with that here.Lexi Yeah, we don't execute people in Canada.Ben So yeah, [chuckling] you've moved to the US at some point to commit this crime. [Lexi laughs] This crime of passion, I assume, and yeah, you're on death row. Last meal, what is it?Lexi Okay, I thought about this a lot. First of all, I was actually going through my cookbooks to decide [chuckling] which my meal would be.Ben Oh, that's great. Lexi And I think my appetizer for my last meal would be the yam fries and miso gravy from The Coup, which is a local vegetarian restaurant here in Calgary, and they released this cookbook of their vegetarian food, like years ago - they probably have a newer one - but I bought it specifically to get their miso gravy recipe, and it's the one fucking thing they don't have the whole book, so that pissed me off. But, I have cooked almost every single thing in here, and I would say, that would be my appetizer of my last meal. Ben Okay.Lexi It's delicious. Yam wedges with delicious warm miso gravy. So good. Then, I would have my mom's Caesar salad 'cause she makes it just so delicious.Ben What does your mom do that's different?Lexi Um, she makes a dressing from scratch, and she gets, like, these really high-quality anchovies, and like mushes them into a paste with a mortar and pestle.Ben Oh, my god. I want your mom's Caesar now. Lexi Oh, I'll bring it for you. It's so good. Like, she makes a vat of it.Ben I love anchovies.Lexi Oh my god. It's my favorite. And she just puts like a shit-ton of lemon juice in it. It's just so, so refreshing and delicious. So, I would have my mom's Caesar salad, and then, in the old Lexi household, my mom is an amazing cook. She, like, she was a Home Ec teacher a million years ago. I mean, 10 years ago, 'cause she's so young and vibrant.Ben [laughs] Does your mom listen to this?Lexi No, but you know, I wanna be respectful. She's, you know...Ben Sure yeah.Lexi She's a young babe. But she just-- she's such an incredible cook. But, I love lasagna, but lasagna takes 8 million years to make, so she makes something called "pseudo-lasagna", which is just what we called it, where it's like a ziti, like a stovetop-- you just put noodles and sauce and cheese and meat and shit in a pot. Ben Yeah, yeah.Lexi And that's my favorite 'cause she lets the sauce sit for just hours. It's so, so delicious, so I'd have that, and then, as my final dessert, I would have a really nice coffee 'cause I like a good coffee, and then I would have mocha cake from the Glamorgan Bakery.Ben Wow, you're just pulling out all the locals here. Lexi 'Cause they're so good! Okay, if no one knows about Glamorgan Bakery, I almost don't wanna tell you because it's so popular.Ben This is a good time to let you know that most of our listeners aren't in our city or even our country. Lexi That's why I have to explain it to them. Okay, so American listeners, because apparently that's where a lot of you are, and Western Australia--Ben And the UK and Sweden. Welcome. Lexi Yeah, welcome foreign--Ben Dignitaries.Lexi --outside people. We love you. [both laugh]Lexi Four of the best--Ben Yeah.Lexi There's this bakery and it is-- like, it hasn't changed from, like, I'm gonna say 1965. Like, it is dingy inside, but my god, they make the best food, and they're known for a cheese bun to the point that, like, a local weatherman, as his Halloween costume, dressed up as a cheese bun one year for Halloween.Ben We have a sort of, hip... It's a drug mart/grocery/record store/...Lexi Ice cream dispensary?Ben Post office/ice cream place/coffee shop called Luke's in our city, and their big announcement recently was that they're carrying now Glamorgan Bakery cheese buns for those in the know.Lexi That shit, like it sells out.Ben So you have to get there early and pick those up.Lexi That's what I ask for, for my birthday every year, is cheese buns. My mom just goes and buys me like a couple of bags of cheese buns 'cause they freeze well.Ben That's pretty cool. I have now decided I'm gonna take my son to a bakery tomorrow morning. [chuckling]Lexi You know what the great thing is? You can try some mocha cake because they have-- they're not even pieces of cake that you can buy individually. They just have, like-- they're like bite-size, brownie-sized pieces of cake so you just a little bit.Ben Nice. Just cake bites. Lovely. And that rounds out the meal.Lexi Yeah, that's my meal. That's my meal of, "I'm about to die."Ben And now you're dead. Lexi Yep, now I'm dead, probably from all the cholesterol.Ben Oh, who do you have come in to redo your last rites? What-- what religion?Lexi I was raised Protestant. I couldn't tell you which kind. Um, the sarcastic Protestants? Which one is that? I don't know.Ben I mean, sure. Yeah. No, I am familiar with them, myself. My dad was Protestant, my mom was Baptist, and I am nothin'.Lexi Yeah, I'm nothin'. I think I'd probably have like-- I'd say goodbye to John. Ben Will Shortz. Lexi Maybe-- you know what I would do is I would have Ashley Shaw come read to me from the book of "The Flying Spaghetti Monster". Ben Oh, nice.Lexi Just because I'd wanna say goodbye to her because I think she'd be like, "Nah, you're fine. You got this." Ben Yeah, yeah.Lexi "You'll be okay."Ben Hey, get back to us. Let us know what's on the other side. And now you're dead. Sorry about that.Lexi Yeah. Get out of there. What about you?Ben [chuckles] I'll keep it simple. I would have shepherd's pie. I don't know from where exactly or exactly whose, but it would be some form of shepherd's pie, maybe the most expensive one I could find, like Wagyu beef or something. So, like, yeah. I just want a nice comforting--Lexi I was gonna ask, like, "Are you a lamb person?"Ben Yeah, ah, right. So we should get into, just very briefly, the difference between shepherd's pie and cottage pie, which is the meat that you use, and not everyone knows that, and it also, I don't think matters anymore. Just call it all shepherd's pie. Who cares? It's all shepherd's pie. But yeah, I'm into lamb. I'm into turkey ones. I'm into beef. I think the layering of the meat and the vegetables, and the mashed potatoes is just the most magical combination. You get one slice of that and it's a full, proper meal all on its own. It's so fucking comforting. That would be a way I could say goodbye to the world is with a big piece of well-made shepherd's pie. Little bits of gravy. Lexi Do you put ketchup on it?Ben I have been known to put ketchup on it. I'm not-- I'm not above that. I generally think a good shepherd's pie can, you know, stand on its own with just gravy, but if you wanna throw ketchup on there, do it. If you want some of that sugary tomato jam, go for it.Lexi My grandma used to make a shepherd's pie, but instead of mashed potatoes, she would make dumplings and put them on top. Ben Mmm. Like, biscuit dumplings?Lexi Yeah, but like not... I don't even know how to describe it because they were more doughy than bready.Ben Yeah, yeah, just like a proper, actual, like the soup dumpling or something, your sort of Pan-Euro, North American food. I get you.Lexi So, my mom's side of the family is Scottish, and there're all these like, kind of, nuanced, like, little bits of like Scottish history in the food that has been, like, bastardized by Canadian... As like-- probably all of Canada's just like a bastardization of where we've all come from, unless you're indigenous, and then you're the true people of Canada.Ben That's not sarcastic. We both actually firmly believe that. Lexi [chuckling] Yeah, we firmly believe that.Ben We are colonial settlers that are doing our best to figure that shit out, and, yeah. Yeah, that's an interesting thing that I don't think we're maybe prepared to talk about, but it's interesting to at least bring up is sort of the idea of North American indigenous foods from different tribes and stuff like that, and different nations, and, sort of, also how it was informed by the way they were treated by European colonialists, and, like, making certain foods and dishes that became sort of synonymous with different nations, based on the food products they had available from a government that was basically trying to kill them, in Canada, specifically, starve them out. So that's interesting, and it'd be cool to talk about that someday, but today is not that day. But, god, there is such a great history of food with the different nations in this territory.Lexi So there's this place called Blackfoot Crossing, which is this historical museum in southern Alberta, which is just south of Cluny, and it is this amazing, beautiful cultural center, and I highly recommend everybody go there, especially because the cafeteria, the last time I was there, they had-- I think it was bison burgers on fry bread, and it-- I can still taste it. It was so amazing. Just the fry bread was absolutely incredible, so if ever you are in southern Alberta... People come from all over the world to go to Banff, which is awesome, but if you're in Alberta, do yourself a favor, and head out to Blackfoot Crossing and see the amazing center there, and eat the food.Ben Yeah. Good tip. Good travel tip. Next. I love it. Let's keep going. What are we talking about next? We're both dead now from eating delicious food. Okay, what's the thing that you eat that you think is absolutely disgusting and vile that nobody else would like?Lexi Your gross food.Ben It doesn't have to be elaborate. It could just be a snack or something weird. Like, maybe you scoop, powdered iced tea by the teaspoon and just shove in your mouth. Lexi Is that? Is that what you do?Ben I'm not saying I've done that. I don't do that. I may have done that in the past. I don't currently do that. I am an adult, and I don't have to tell you.Lexi [laughs] "Look, and I don't wanna talk about it anymore." [laughs]Ben It might have been something I did as a younger person. [chuckles]Lexi I think that I have like four, and two of them are just like, "Oh, are you an adult or are you eight?" and then the other two, I think, are like more legitimately gross, but I'm like, "This is my comfort food."Ben Okay. I came with one, but I'm really curious to see if I get inspired by any of yours, so let's hit 'em.Lexi Okay.Ben Rapid fire. Lexi We'll start with the not-so-gross one. I love a good saltine cracker. Actually, growing up, I would go-- No, no, no. I'm not done yet. You put shit on the saltine. It's not just the cracker.Ben Okay. For the listeners, I made a bit of a motion and facial expression that suggested that there was nothing weird about eating a saltine cracker. Lexi No.Ben Except that it's basic and boring. [chuckles] There's nothing wrong with it.Lexi My grandma used to put margarine on the saltine crackers for me. She'd be like, "Ah, here you go." Okay, but not that.Ben All right.Lexi So, a saltine cracker with just tons of peanut butter and then chocolate chips. That's like my, "I'm sad, and I wanna eat something."Ben I like that. Lexi It's so good.Ben I don't think that's gross. I'm with you. I used to make little sandwiches out of peanut butter and jam on saltine crackers, and I'd make a whole plate of them, just a little tray when I was a kid, still living at home, and it was just like my beautiful little snack, and I was gonna munch those while I watched a cartoon or something. Lexi Those are my Calvin and Hobbes snacks. Like, while I was reading the comics, I would eat my chocolate peanut butter saltines. Num-num-num-num. So delicious.Ben I love it. I think it's beautiful, and I don't think it's gross. I'm passing judgment on your choices.Lexi We should make the food and then do, like, a little photoshoot for everybody. Mm-hmm.Ben We should. We can make a shitty cookbook. Lexi So, number two, and this is my sister. I'm calling out Megan because she and I used to do this together. 'Cause my parents both worked, like, serious-people, adult jobs when we were growing up, and so, we would have to, like, cook food for ourselves all the time, but we were like gross teenagers.Ben Were you a proverbial latchkey kid?Lexi Yes. 100% So we would be like, "I don't know. What are we gonna eat?" So here's what you eat, is you grate some marble cheese, okay? Just the Co-op-brand marble cheese into a giant pile, put it in a little bowl, and then pour pasta sauce right out of the jar, right on top of it. Ben Whoa.Lexi Now you're gonna microwave that bad boy.Ben Wow. I was-- I thought I knew where this was going, and it was to the microwave.Lexi It's to the microwave because that's how latchkey kids cook.Ben I did not ever put pizza sauce on my-- or tomato sauce, or pasta sauce on my cheese though. I would microwave it and just eat it and it was always that big block from Co-op.Lexi Oh yeah, the big block from Co-op but then-- so then you have like a cheesy tomato-ey mess, and then you eat it, again with the saltines or Ritz crackers, Breton crackers or Stoned Wheat Thins. Any type of cracker will do.Ben Ooh! Somebody was fancy with their four types of crackers.Lexi I like a charcuterie. I don't know.Ben We should try to get a saltine sponsorship from Nabisco or whoever, or Mr. Christie, whoever the fuck--Lexi Oh, my god. Yes.Ben Yeah. Let's do a photoshoot of...Lexi [laughing] Of our saltine crackers. Ben Yeah, I'm not joking.Lexi Ooh, all the different ways you can use a saltine.Ben And also, if you're listening to this and you have a great saltine cracker recipe, I want you to 100% message us on social media or email us. We want those recipes. I will, at the very least, talk about them or make a list that we share in show notes or something, someday, But yeah, I, 100%, mean it. We're gonna make ourselves a mini little saltine cracker cookbook.Lexi We're doing it. There was this drag queen that was on RuPaul's Drag Race UK, and all she did the entire season was talk about how much she loves Heinz beans on toast, and sure enough, Heinz decides to sponsor her, and she gets a lifetime supply of canned beans. And she made a comment of like, "This was the plan all along," and so... saltine crackers, nothing can be better than a saltine. Hey, Ben...Ben We need to be very clear about which brand of saltine cracker we want. [Lexi laughs] The one in the red box. Ben Yeah, yeah. I think that's Mr. Christie.Lexi Is that it?Ben I'm gonna double check.Lexi We want this delicious, small saltines. They're delicious in a soup. You can have them as a dessert.Ben You get four giant pillars of them in one red box, and if you're having chicken noodle soup, you crush up half of the package, [Lexi laughs] dump it in till it's just-- it's just a fucking swamp in your bowl and then eat that shit.Lexi So, more like a stew by the time...Ben Yeah, a saltine and chicken stew. Yeah, it's Christie's.Lexi I like to put it in Campbell's-- like, probably their chowders. Delicious. Where it's less soup than it is sludge by the time you have, like, 10 crackers in there.Ben Yeah. I want some more. Hit me with your next gross one.Lexi Okay. This is maybe not as gross, but it makes me feel like a toddler every time I eat it, but this is my go-to. I'm having a bad day. I just wanna feel nostalgia. I will boil up a bunch of pasta and then it has to be zesty Italian salad dressing.Ben Oh, that is weird. I've never heard that one. Lexi And then I just pour it all over the pasta and then just absolute boatloads of Parmesan cheese.Ben I'm not even sure I think any of these are gross yet. I think they're all very college.Lexi I think they're disgusting.Ben I think they're absolutely like, "I'm 18 and living on my own for the first time," but... [Lexi laughs]Lexi I shame-eat the pasta thing. Like, John hates cheese, and so, first of all, he thinks that parmesan, or as I like to call it, sprinkle cheese--Ben Jesus.Lexi He thinks it's disgusting.Ben The stuff that comes out of the can from Kraft? Lexi Yes. Ben Yeah, that's not cheese.Lexi The stuff that... No, it's powdered foot?Ben I don't know. Probably-- no, it's yes. Powdered, like, you know the stuff you scrape off your feet? The bunions or the whatever, the hard part?Lexi Yes.Ben Just put it into a jar. They collect it, and then you shake.Lexi Then, I eat it.Ben Smells about the same. [Lexi chuckles] Lexi That is my go-to.Ben Now we made it gross.Lexi Okay, okay, and so--Ben I love it. It's delicious. Lexi This is my ultimate gross one, and I have to say, so a good friend of mine is-- he's a produce person at Community Natural Foods, here in Calgary, which is kind of like our version of Whole Foods, I guess you could say.Ben It's the closest we get. Whole Foods has never really executed on opening a store in our city for some reason. Lexi I thought they did have one here. Ben They have had a couple that were supposed to open, and it never ended up happening. Maybe they saw what happened to Krispy Kreme and Target here.Lexi Or Target, yeah.Ben Decided they couldn't take that risk.Lexi I would like to say that I tried my best to keep Target open. I feel like I single-handedly kept a store open here but I mean, there's only so many socks you can buy.Ben Bright pink. The women's section was where I liked to buy all my socks for a long time, and I do miss it.Ben Let's keep it local and alienate all our listeners. Go to Byblos Bakery here in Calgary to get your pitas.Lexi Yeah, I liked the socks there, and pajamas. Oh, I miss Target. Anyway, so my friend Dylan, he is an incredible cook, and so, anytime he's like, "This is a great food combination," I just trust him because everything he's ever made has been absolutely delicious. So one day, he's like, "Just stay with me. It's gonna sound disgusting, but it's so good." So you get a pita, like a whole wheat pita that's like maybe the size of your face. Like, a large one.Lexi [laughs] Or Lakeview.Ben Eh, I feel like Byblos is a little more Calgary.Lexi The gluten-free option. Okay, now we're just arguing about neighborhoods. Anyway. Ben Good, good podcast. [Lexi laughs]Lexi It's so accessible to people.Ben [chuckling] Listen to Lexi and Ben argue about Calgary communities. That's what you came here for, folks. Okay. You get your pita.Lexi Yeah. Your whole wheat pita and then some type of nut butter, and it can't be sweet. It can't be like a sweet peanut butter. It has to--Ben Can we stop for just a quick second and appreciate the term "nut butter"?Lexi Yeah. It's-- it could be an almond.Ben Let's just sit there for a second.Lexi [not pausing] It could be cashew.Ben It's funny. You can't-- you can't say nut butter in a conversation and not just stop to appreciate how funny it sounds. Lexi You've never worked in an organic food store before because that sentence comes up a lot. [chuckles]Ben And you don't snicker every single time? Lexi No, I'm like, "What type of nut butter do you use the most?" [Ben laughs]Ben Nut butter. [laughs] Maybe you just need somebody more immature around to help you appreciate how silly it sounds.Lexi Well, it's like truffle butter or whatever that thing. You know what? Okay, so you take a nut butter and a not-sweet one. [Ben laughs] Ben I can't stop.Lexi While Ben can't stop giggling, I'm just gonna go on with the recipe 'cause it is delicious. So I, personally, like an almond nut butter, [Ben continues laughing] but, I mean, like you do you. You can use a peanut or cashew.Ben [stifling laughter] Yeah.Lexi It just can't be sweet.Ben [laughing] So, you don't want a sweet nut butter. Is it salty? [still laughing] Lexi Apparently, in some parts of the world, you can get a spicy nut butter. [Ben laughs heartily] [Lexi, unlaughing] Like, a savory or like a spicy. Ben [laughing] I'm sorry. I'm gonna actually die. Lexi [unlaughing] Yeah, Ben's having a cry right now.Ben Oh, Jesus.Lexi We're adults here, folks. We like to keep it above board.Ben [laughing] Okay, you've got your peanut or your nut butter, spicy, apparently.Lexi [unlaughing] Well, I like just a plain one, like almonds.Ben [stifling laughter] Okay, okay, okay. I'm good. I've got this.Lexi So, you got your whole wheat pita, the almond butter, we'll just say, so Ben doesn't peel off into more laughter.Ben I appreciate it. Thank you. [laughs]Lexi And then you need kale, like, a dark leafy green like "laciento", "lacento"?Ben You lost me.Lexi A dark kale, like dinosaur kale, like a really dark green, and then sauerkraut, like, from the jar.Ben This is... This is a crime. You just committed a crime.Lexi It's so good, and then you wrap that bitch up. Ben This is what you went to death row for. Canada brought it back and put you on it for this crime against culinary...Lexi Dylan would not steer me wrong. And so, one day he said it and I was like, "That's disgusting," and another guy that I worked with was like, "Nah, I'm doing it," 'cause Dylan has never made a bad meal, and he made it, and was like, "This is legit delicious," and so every so often I make it and I call it, like, my "pregnant woman wrap", and it is so delicious. Sauerkraut, kale, pita, nut butter. Delicious.Ben Okay, what we're gonna do at some point, along with our saltine cracker recipe, mini recipe book PDF that we're gonna put out for you all, complete with photos, is we're gonna make some sort of small video where Lexi makes me this god-awful, disgusting-sounding thing, and I will put it in my mouth, and we'll see what happens. We will film that reaction.Lexi And then, when he loves it, I will accept his praise and his apology for giggling like a wee child.Ben Wait. Why do I have to apologize? That was about nut butter. [laughs] Just said it sounded gross, and you brought it here to me.Lexi No, you said that I was gonna die because the food was so gross. Ben Yeah, I did say you committed a crime.Lexi You just said I deserve death. What's your gross food now?Ben I don't even know if I have anything anywhere near as bad as yours. Now all of my snacks seem pretty normal. I guess the grossest one is I'll get imitation crab. Lexi Okay.Ben Alaskan Pollock, and I'll break it up into a bowl and put like a pat of butter on it. Lexi Oh.Ben And melt it and just eat that. Lexi [pauses] Okay.Ben It's like eating butter crab, right. Like, I can't eat that. I'm allergic to shellfish, but it's still sort of gross when you think about the idea of just like taking a chunk of butter out of the fridge and putting it on top of imitation crab and microwaving it.Lexi When we were in college, when we would have, like, late nights out at the old Art Hotel, which was the pub.Ben You mean the Fart Hotel? [laughs]Lexi The Fart Hotel 'cause it was the pub called The Art Hole.Ben The Fart Hole.Lexi Anyway, you know, you can see how a couple, you know, beautifully-drawn letters...Ben Graffitied letters.Lexi Yeah, I would go home, and I was like, "I need something in my stomach to help me you know, not be inebriated."Ben Yeah, yeah. Lexi And all-- my mom would just buy me packages of imitation crab at Costco. I lived at home during college, and I would just stand there with the fridge door open and just eat like half a package of imitation crab after a night out.Ben It's so good. Lexi It's so good.Ben Did you ever melt butter on it?Lexi No. I would dip it in wasabi. Ben Oh, that's even better. Shit. I'm putting imitation crab on my grocery list. This episode's making me hungry. Lexi Oh, you know what you get, is a spicy Sriracha mayo.Ben Ohh, that sounds good. It's like an aioli. Lexi Yeah. Ben [laughs] Please write us to let us know what you think of our food choices. [Lexi laughs]Lexi We are not high right now, also.Ben [laughing] Oh, my god. I wish. What did I choose? I think that's the grossest thing I got. I can't think of anything else.Lexi That's weak. I'm ashamed.Ben I'm sorry. I'm trying, but when I was a kid, I would take, as I mentioned, on occasion, spoonfuls of iced tea powder mix. That's pretty disgusting. Lexi No, whaaat? That was you?!Ben [chuckles] This is my dark secret coming out. And I was with you on that melting marble cheese 'cause I used to do the same thing, but I would just eat the melted cheese from a bowl, like some sort of monster. Lexi Yeah, you need some tomatoes in there to cut that shit.Ben I don't know. So that's what I got. Nowadays, I just eat like beef jerky if I want a snack. Lexi Boo. Where's the gross?Ben Some sort of sort of meat. I know. I feel so disappointed in myself. What's gross? I bet Fiona could come up with something gross that I do. Or eat, I mean. [laughs] She can definitely come up with gross shit that I do, but...Lexi Some gross shit that you eat. It has to be specific to that.Ben We should have asked our partners what the most disgusting thing they've seen us eat is.Lexi Well, John would definitely say the cheese because he thinks all cheese is disgusting, and I love a good blue cheese. Ben Oh.Lexi And he's like, "Oh, so you eat mold?" Like, "Yeah, I do. It's delicious."Ben Yeah, why not? It's not the first time.Lexi Oh, I went to a cheese party once.Ben That sounds like it would be delicious, but also trouble for my stomach, long term.Lexi Well, none of us smelled good for a few days. I'll just put that out there. Ben That's okay. Lexi Oh.Ben Well, this way you don't roll in the cheese.Lexi One of the girls there, she made-- so she bought Pillsbury, just pastry dough, and a wheel of brie, and then she covered the brie with butter and maple syrup and brown sugar and then wrapped it in the pastry dough and then baked it.Ben I've made that. It's good. Lexi Oh, it's so good. Ben You could also do it where you take a wheel of brie and just dump, like, Kahlúa on it, and then you light it up and then dip crackers in it after the flame goes out.Lexi I like to put raspberry jam on top of my brie.Ben I don't know if this is disgusting or not, but I like to put jam in cottage cheese and eat that. Is that weird?Lexi Eh, that's-- no, 'cause you can - I don't know if you still can - but you used to be able to buy individual cottage cheese things that came with jam.Ben Right. At the bottom and you're supposed to like mix them up, right?Ben Yeah, okay. Not weird. I'm sorry. I guess I eat more normal than I thought I did. That brings us to the halfway mark of our show, and, as always, we've got... [both, along with "Who's That Pokémon" theme music] Who's that Pokémon? [only Ben] What do you got for me this week?Lexi Yeah.Lexi When last we met, I talked about a wet bag of sand. This time, I'm gonna use a cheese analogy. So imagine... [laughs]Ben Okay.Lexi There was a guy at art school who made a bust of Jesus out of Velveeta cheese, and it was called "Cheesus".Ben "Cheesus", yeah.Lexi Okay, this individual is-- it's a dark silhouette, but filled with piss and vinegar, and it's like a blue cheese silhouette of a man.Ben It's like we've never seen Pokémon. Lexi No. [both laugh]Lexi And I'm just describing flavors and, I think, shadows. [Ben laughs]Ben Okay, so we have a dark shadow that tastes like piss and vinegar.Lexi And blue cheese. [Ben laughs heartily]Ben And blue cheese. Lovely. Boy, this sounds like something I'll be able to guess.Lexi Mmm. The silhouette is tall, and it's got a big square for a head and then bunched up shoulders like they're around its neck. Rrr. So grouchy, like this. And then, two little sticks, and that's all I got for you. Who is it, Ben?Ben I have no fucking clue. Chester the Cheetah?Lexi I'm disappointed. It's Gordon Ramsay. Come on.Ben Gordon. [laughing] Oh, Gordon Ramsay. You're right. I should have gotten that silhouette. Gordon Ramsay, as everyone knows, has a very well-designed character silhouette. Lexi Yeah, it's like a block of cheese. Ben Known as average white male. [laughs]Lexi Square head.Ben Okay, someday I'm gonna take a shot at this and see if I can do any better. I love it. Gordon Ramsay.Lexi I was really impressed that you got Margaret Atwood last time.Ben Yeah. Did I? I don't remember.Lexi I think, eventually, after I kept yelling "bag of sand" at you, and then you were like, "Margaret Atwood?" I'm like, "Yeah!"Ben All right. Now we have to do the end part of it. [Pokémon theme music] [shouts] It's Gordon Ramsay! [at usual volume] 'Cause they always yell it. I'm gonna send you the clip so you know what "Who's That Pokémon?" is all about. [chuckles]Lexi I know what--Ben Oh, I really, actually thought you didn't-- you'd never seen it.Lexi No, remember, I drew Nurse Joy as one of my characters for Inkto, Ben. [Ben laughs] I have had people message me and be like, "I think you mean October." I'm like, "No, I mean--"Ben Inktober? Actually, glasses up, like actually, I don't.Lexi I know what I'm doing.Ben Check out this cool new hashtag. Only one of the words on the list was misspelled.Lexi Which is impressive. I mean, that's good. Ben Welcome back. We are here again after that wonderful break. I got sick a year and a half ago. Lexi Oh, good from food. Ben No, I don't know why I got sick. And no doctor that I went to see over the course of however many months was able to help me, and then eventually it stopped. But the point is, during that, I could only eat-- like, basically, chicken noodle soup and saltine crackers were the only-- and Pedialyte, and that was all I ate for like, two and a half, three months, and I lost like 40 pounds, and people kept asking me if I was dying. That's a good anecdote, right?Lexi Oh, I've got a good one. Like, one time, it was Christmas Eve, and I think John and I had been dating for like, I don't know, a couple of years, still fairly new in the relationship.Ben Yeah, Fiona and I are 11, and, you know, we got married after seven, so I feel like two is still relatively fresh.Lexi Yes. Like, who are you, again? John? Yeah, so it was Christmas Eve, and I remember I was at my sister's house, and I was like, "I'm not feeling well," and she was like, "You're fine," and then, I was staying at my parents' house and John was gonna come meet us on Christmas Day, and halfway through the night I just got super, super sick, and this is when I knew he was a keeper because I text him and I was like, "I'm sick. I can't go to Christmas Day anything." Like, it was bad news, and he was like, "Can I bring you anything? Like, I'll come pick you up from your parents' house and I'll take you home," 'cause I was too sick to drive, and he said, "Well, you know, it's Christmas. Like, what's open on Christmas Day?" and especially, like 10 years ago. And I was like, "When I get super, super sick, all I can eat are pizza pops."Ben Wow.Lexi Like, cheese, pizza pops. That's like, that's all I can stomach.Ben I bought some of those recently to see if they're as good as I thought they were as a kid and they're not.Lexi No, they're sick food for me, so I only eat them when I'm sick. So if I eat them are healthy, I feel like I'm gonna be s-- Like, it's a whole thing.Ben Wow. That could be a self-perpetuating cycle.Lexi Oh, yeah, probably. I mean, they're not food. They're just chemicals, but anyw-- well, all food is chemicals.Ben You eat them. It makes you sick, and then you eat them because that's all you can eat while you're sick, and then you get better so then, you keep eating them. Yeah.Lexi But I told him, "Like, all I want right now is a pizza pop and ginger ale," and so, god bless that man, he drove around the city looking for an open 7/11 or gas station or whatever, and he came, and he picked me up, and he took me home and he made me pizza pops and ginger ale and for, like, four days, I was sick as a dog. But he fed me pizza pops, and I will love him forever for that 'cause it was so nice of him.Ben Was it swine flu?Lexi I think I actually had was it Norwalk or norovirus? I was teaching kindergarten at that time, and I've never been so sick in my life as when I taught kindergarten. Ben Probably--Lexi Like, god bless the kindergarten teachers. Oh.Ben Yeah, it's disgusting. Lexi Okay, I have to tell you a story and it's not mine, and I hope she'll forgive me for telling this, but it is my favorite food poisoning story.Ben Is it somebody I know that we should put on blast, or should we bleep their name? Lexi No. We should bleep their name. Ben Okay, say it really loud so Jess can bleep it. [simultaneously] Bleep. [bleep] [laughs] Beeeeep.Lexi My beloved friend, we used to go for Indian food all the time, and she loves, loves, loves butter chicken. And one time, she went to this place, and she was like, "Yeah, the food was like, it tasted off," and she ate the butter chicken. She was living at home with her parents, and she got wicked, wicked food poisoning, just sick as a dog, and she was throwing up so badly that she couldn't catch her breath. And so, because she couldn't get enough oxygen into her system, like, she was starting to cramp up, so like she was-- like, she couldn't move. She was literally, like, passed out next to the toilet [chuckling] and her mom had to call an ambulance. It's not funny. Ben Jesus.Lexi But, her mom had to call an ambulance 'cause it was--Ben You're laughing a lot for something that's not funny. Lexi Just stay with me. Ben Okay, I'm here. [Lexi laughs]Lexi She's so sick. She's like, "I lit-- it, like, it was awful." The paramedics show up at her parents' house and come into the bathroom and they're like, [in stern voice] "What drugs are you on?" She's like, "Butter chicken." [Ben laughs] [Lexi laughs]Ben I mean if you haven't ground up and snorted some butter chicken, are you really living?Lexi Oh. I still, like, that's my fav... Every time I eat butter chicken, I think of her and I'm like, "God, I loved her." [laughs] She was so awesome.Ben I love it. It's perfect. Lexi Oh.Ben We're movin' on. We are talking about your go-to DoorDash order now. Lexi Ooh.Ben if you don't want to leave the house and you want someone to bring you food and, in the past, that meant calling a specific place and finding somebody that did delivery. Now, it's as easy as a click of a button, I think is what old people say when they talk about the internet. What do you get? What's your go-to order for DoorDash? What is the thing that is simple, easy, and if you can't think of anything else, you want that?Lexi Oh, Vietnamese, easily.Ben Okay, then we get we get a Daily Double. [Jeopardy's Daily Double electronic zapping]. Lexi Oh, do you also?Ben Yeah, Banh Mi. Lexi Yes. Ben Yeah, I want a Vietnamese sub if we can't figure out what else we want, don't wanna go super unhealthy. I can convince myself that a Vietnamese sub is pretty good for me.Lexi I love a good, like, noodle bowl. Delicious. I like noodles at the best of times, so any type of noodle soup, delicious, charbroiled meats--Ben Sure. Lexi I like the salad rolls.Ben You can get three or four meats in one vermicelli bowl. Lexi Yes. Ben Why would you not?Lexi So good. Ben You get the ball, you get the spring roll, you get the intestines? Lexi Yep. Ben And sometimes you get that like charred version of whatever meat it is, as well. I love it. I'll eat it all.Lexi Hey, speaking of intestine meats, do you hotpot?Ben I have hotpotted. It isn't something I'd call a regular, but it's good because--Lexi Okay.Ben --you just reminded me of something I tried not long ago that I love, and I will continue eating, which is a version of pig intestines that are cooked, sort of deep fried, sort of battered. Lexi Okay. Ben They come from a local restaurant. It's a Chinese dish and it is the best. Lexi I'll try anything. Ben I have no problem. [Lexi chuckles] Yeah. If you're not allergic to it, why not? Lexi Well, I mean, again, like I said, my family is Scottish, and so, I don't get the big deal, like when people are like, "Ew, haggis!" I'm like, "Are you eating a hotdog right now? Same thing."Ben Yeah, yeah. Yeah, I've got no problems with haggis. I've made haggis. Nothing. Nothing wrong with intestine meat, folks. If you're gonna eat an animal, you might as well eat as much of that animal as you can. Lexi Yeah, make it worth it's... You know, it honors the animal. Ben Don't be disrespectful to its death. Okay, wait. We never go on tangents, as everyone knows. It's never happened. It will never happen again. Since we're talking food, one of the things that I'm super interested in is lab-grown meat protein. Lexi Ooh, interesting. Ben Are you down with that? Lexi Oh, yeah. Ben Does it gross you out? Lexi No. Ben Right?Lexi Fuck it. Just do it.Ben I feel like, if we have a way of making meat protein that we don't have to kill something, why would we not do that?Lexi I'm all about sustainable agricultural practices and meat pr... Like, if there's a way that we can be cruelty free, and have access to your protein source, do it up. If there's a way that we can sustainably produce food for our massive population?Ben Mm-hmm.Lexi Do it. I don't care if it's bugs. I don't care if it's lab-grown.Ben Vertical farming, yo.Lexi Yeah. I wish that people would do that more. Ben I'm probably allergic to bugs, unfortunately. Lexi How do you know? Ben I don't know for sure, but I'm too scared to try. I was reading an article about, you know, this sort of advent of bug food and all that, and there was sort of a caveat, at one point, about how people who are allergic to shellfish are--Lexi Oh!Ben --more often allergic to bugs, as well, due to a shared protein. Lexi Okay, I can see that.Ben And, I am allergic to shellfish so I will die when we all transition to bug food. I will starve.Lexi Well, my hope is that the people who can eat the bug food, do eat the bug food, so that you can have...Ben No. All the beef and pork and chicken--Lexi But, lab grown, right? That seems fine. Like, I don't see what the big deal is. Just eat it.Ben I've definitely run into folks that I talked about it, and they're like, "I don't trust science, and I'm not gonna eat lab-grown stuff," and I'm like, "Okay."Lexi Do you remember back in like, the late '80s, early '90s, there was like, an Easy-Bake oven, but it was for gummies.Ben Yeah, my sisters had one. Lexi We ate that shit. What's the difference between eating crap like that, or, like, all of the different snack foods?Ben Oh, we're gonna go on a tangenty tangent, a tangent from our tangent, which is now we're getting into, "Just take the fucking vaccine."Ben "You don't know what's in it? You don't know what's in that package of Oreos you ate either, but you ate it all. [Lexi laughs] Take the fucking vaccine."Lexi [frustratedly] Oh.Lexi Like, "You just pounded a Monster energy drink, You're fine."Ben Yeah. "You know what all those ingredients are? I don't think you do."Lexi No.Ben "So stop coming up with 'scuses. 'Scuses is what I call excuses when I feel angry. [Lexi laughs] Call 'em 'scuses. [Lexi laughs] You know I'm mad when I say 'scuses. Stop coming up with 'scuses and just take the jab. I've done it. Lexi did it. We're fine."Lexi Yep.Ben "Everyone's fine."Lexi We're fine. Ben "Stop it."Lexi If anything, I feel stronger. Ben I feel better, and my Wi-Fi has never been better.Lexi I just like being able to eat in a restaurant. Ben Yeah.Lexi Like, go do things. Like, be a part of society again.Ben I'm still holding back a bit because I've got a two year old who cannot get vaccinated at this point and a soon-to-be infant, and I have to be ultra-cautious, and...Lexi Yeah.Ben I would be lying to myself if I said my lifestyle had really changed at all since before I had kids or was... I've always been a shut-in misanthrope, so...Lexi I will say, like, we're homebodies at the best of time, so, like, I've gone to friends' houses less, and we've eaten out maybe five times in the past year?Ben Yeah, seeing less friends means, instead of two to three times a year, it's been once, from a distance.Lexi Yeah. You're just waving across the parking lot at somebody.Ben Okay, the lab-grown meat brings us to an ethical quandary, which is, would you eat extinct animals if they could grow that meat in a lab?Lexi Mmm, that's a great question.Ben So they found some genetic data and they're able to, you know, bring us a dodo. Just, they can't make the dodo live again, but they can bring us dodo protein. We can find out what that dodo tasted like. Would you do it?Lexi Okay, so here's the thing about me. I feel like fancy foods are wasted on me. As we have heard, I garbage trash, so someone coming to me and being like, "Oh, this very fancy, like Wagyu beef," I'm like, "Arg, I can't tell." Like, one time, my uncle gave John and I like a sip of whiskey from this, like, it was like a super fancy, really old, like, $1,000 bot-- like, I don't know. I was like, "It tastes like burning. I don't know."Ben Yeah. Lexi Like, fancy things are wasted on me.Ben I'm the same with coffee.Lexi Yeah, coffee is coffee is coffee.Ben I love coffee. I used to be a huge coffee snob. You have a kid and see how long that lasts. You know what I drink now? No Name brand instant coffee and I fucking love it. It's fine.Lexi I know. I've had it. [laughs] Every time I go out, and I find instant coffee. I think of you guys. I'm like, "Oh, I should buy this for Ben and Fiona."Ben No, see, when you were by, you had fancy Nescafe, and then I found out all the ethical issues with that company.Lexi Yes. Then you stopped wanting to buy it.Ben Yeah, and now we get No Name brand, which is an actual name of a brand from Superstore chain here where we live, and it's about as cheap and unassuming as you can get, and that's what I drink now, and it's fine. I have no problems with it. I've lost... [Lexi laughs] I've lost any sort of foodie snobbery that I used to have. It's gone.Lexi Years and years ago, we went to Amsterdam for Christmas-- or, no, for New Year's Eve, and it was awesome. Best New Year's Eve ever, but a friend of ours who booked the trip, he asked his credit card company, for some reason, to-- he was on the phone like, "Hey, just so you know, my credit card hasn't been stolen. I'm going to Amsterdam. By the way, do you have any recommendations?" And the person was like, "Yeah, there's this really awesome Japanese restaurant. If you want, I'll book it for you," and he was like, "Yeah, for sure." And so, we wound up going to this restaurant. I couldn't tell you the name of it. Later on, we found out it was like this three-star Michelin Japanese restaurant, and I don't know. I just went and I was like, "This. Bring me this food. I don't know."Ben That's a great, like, chunk of this story is the fanciest place you've ever eaten, and it sounds like that was it.Lexi Oh, it was so fancy. Ben The three-star Japanese place that you can't remember the name of.Lexi I'll find it. It was, to this day, the best food I've ever had in my life. There was, like, wine pairings with everything. It was, like, six courses or something. Everything was like the size of a loony.Ben Yeah.Lexi Just absolutely tiny. I had to have-- a person came and explained to you how to eat the food, and it was unbelievable. What's the fanciest food you've ever had?Ben So we went to Italy--Lexi Ooh.Ben --for a book festival. I got to tag along with Fiona, and we were there for, it's called Luca. That's the name of a town and the name of the festival. It's a comic book festival. Huge deal there. But we flew into Milan and we're jet lagged as F. I don't know what time it is. The lighting's all weird. We crossed like the famous, like, Milan Canal and it's drained and full of garbage 'cause apparently, they were doing some sort of construction work somewhere along the line. I'm like, "What the fuck is happening? Where am I? What's going on?" And then, our hosts take us into this beautiful tiny, little hole-in-the-wall restaurant, and it's like one of those, what are they called now? The arch where they start, like, doing funny food with, like, the intent of it being more like scientific. Why can't I remember this word?Lexi Gastro?Ben Gastro... something. Yeah, I got the gastro. I don't know what the other part is.Lexi The fancy food. The sciency.Ben Yeah.Lexi The science people make the food.Ben Yeah, they were doing that sort of thing. Yeah, we have these beautiful meals. They're just fantastic. I have no idea where we are. I'm just like this, like, boorish, slovenly-looking north American person who's just like dazed and confused, and yeah. It turns out, he's like, "Did you enjoy the food?" our host, and I'm like, "Yeah. It's great. It's lovely." And he's like, "This is a Michelin-starred restaurant. It's like one of the best in Milan," and I was like, "Oh, okay."Lexi Cool. Ben And I feel like I wasn't adequately appreciative enough, and then they brought out this strawberry-- or no, wait, wait, wait, wait. They brought out what looked like a strawberry or tomato. I can't-- you can tell how jetlagged I was.Lexi Oh, it was a red thing. Ben Yeah, and I tried to eat it, and then it all, sort of like, evaporated in on itself and melted down, and it was like a dessert cream or something. It was insane. And it was also like a fever dream. And then we went to this weird old church that was converted into a hotel and slept in a room, and I didn't know where I was or what was happening so I just played on my DS, [chuckles] and couldn't fall asleep.Lexi Like a true Canadian. [chuckles] There was one restaurant we went to, 'cause we drove to San Francisco, maybe like 10 years ago, eleven, whatever. We drove to San Francisco, and we went to this place 'cause John went down there 'cause, when he was working for Apple, he was at Cupertino for a bit, and he took me to this restaurant called Scoma's, and it was a place where like, there's pictures of JFK eating there, you know, like, and Marilyn Monroe, one of those types of places where the waiters are like 70.Ben Legacy.Lexi And it is probably the best seafood I've ever had in my life. Like, I had ravioli with like a big lobster tail and, like, the place where they the boats come and drop off the fish is like 10 feet away from the restaurant. Ben Mm-hmm. Lexi Oh.Ben All the best meals I've had are at restaurants I can't remember the names of.Lexi This is the only one where I'll remember it. Scoma's. So good. Ben Yeah, getting to tag along on book tours and that sort of thing, I've been to just a wild variety of restaurants in places that I just can't remember.Lexi Ooh, I've got a question.Ben Hit me.Lexi If you were going to travel to any country for cuisine, where would you go?Ben I think it's France, for me. I think that's been... Well, hold up. You asked if I could travel somewhere to try the cuisine, not where I'd go back to if-- Like, what my favorite cuisine I think is, generally speaking, French cooking.Lexi Interesting.Ben My favorite experiences, generally speaking, have been in France. It's been just lovely going there. Lexi Oh.Ben The food is fantastic. The people are lovely. I think they get a bad rap overall. [both laugh] They're all dressed lovely, though, and I always feel like
Dr. Coffee is back to give his opinion on a variety of news articles covering recent breakthroughs in lab grown culture coffee, a counterfeit coffee scandal coming out of Germany, health positive coffee/herb blends, and more... ---Upgrade your cup to delicious organic, rain forest friendly coffee at www.puritycoffee.com and use code CHSPODCAST for 20% off. You'll feel the difference with consciously crafted Purity Coffee---
When was the last time you bought a coffee that was Fairtrade certified?Certifications make it easy for consumers to put their ethics into practice. But, hidden beneath the glossy sticker is a maze of complications and paradoxical outcomes. In this fifth episode of A History of Coffee, Jonathan and James explore where coffee certifications came from, how they tried to stop coffee's devastating race to the bottom and assess whether they succeeded.A History of Coffee is a collaboration between James Harper of the Filter Stories - Coffee Documentaries podcast and Jonathan Morris, Professor of History and author of ‘Coffee: A Global History'.Visit Jonathan's Instagram (https://bit.ly/37eMS3F) and Twitter (https://bit.ly/3jNr9ou) & James' Filter Stories Instagram (https://bit.ly/2Mlkk0O) and Twitter (https://bit.ly/3baTsJk)Help other people find the show by leaving a review on...Apple Podcasts: http://apple.co/3jY42aJCastbox: http://bit.ly/38sXdcHRead Jonathan's book, ‘Coffee: A Global History' here: https://amzn.to/3dihAfUListen to other coffee documentaries on James' Filter Stories podcast: https://bit.ly/3ajoT5e
This episode starts of strong and upbeat with shoutouts to James' sister, Melissa, and a big thank you to everyone. James learned while editing that Nespresso and Nescafe are not the same thing...and though he says Nescafe repeatedly, he meant Nespresso...and shouldn't record first thing in the morning as a rule. Then the musings take a more somber turn up the Boulder turnpike as James goes on about how the recent shooting event there got under his skin quite a lot. A song by the band Apathy (Colorado) is included in this episode, with permission, and is also the namesake of this episode's title. Hug your people if you are able. Take care of yourselves, and each other. "Dying Eyes And they died. The look in their eyes. Unconscious surprise. Unknown terror. It's concrete in their eyes. They were taken – death's form in children. What were they thinking? Not a Goddamn thing, they were gravely mistaken. Mistaken. Fucking cowards. There are no words to describe the void that you left inside. Your lives in vain, your mind's – insane. What made you think you had the fucking right, what the fuck? You had no fucking right. Taken. Unliving. Past forgiving. A place on Earth that we can call Hell, but we're lucky enough to call it home. Fucking pussies. Two minds so weak. What made them think they'd accomplish a thing? I'm sorry to the victims and their families. We all share in your grief. Weak-minded motherfuckers. How could this be? This can't be happening to me. My mind's now free. Eternal serenity. Fucking freaks. My mouth can't scream. I can't let these fucks take my life from me. But if I can hold on I might make it to see another day. Crouched on the floor. Horrors outside the door. I am numb to everything, except complete fear. I turned to God that day. I looked for His help that day in hopes that I could go away. Just go away, and see my family. But some died. A whole world cried. They lost their precious lives for nothing. What's so wrong that our young think they have to kill to be heard at all? Fucking why, have innocent died? We're truly sorry. Respect to you. And our love to you, and we hope that you make it through. But fuck those two that fucking put you through insane shit that you should have never had to go through. Weak-minded motherfuckers." --- 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/deathmetaldisco/message Support this podcast: https://anchor.fm/deathmetaldisco/support
How do you drink your instant coffee? If you're like most of the world, you fill your mug with milk and sugar to sweeten the taste. By adding milk and sugar to your instant, you helped bring new growers - and consumers - into coffee, but arguably contributed to a crisis that left hundreds of thousands of people malnourished. In this fourth episode of A History of Coffee, Jonathan and James explore how the popularity of instant coffee dramatically alters the balance of power amongst coffee growing countries. Coffee as a global commodity takes on a life of its own, sweeping millions of farmers into a race to the bottom.Press the Follow button so you don't miss future episodes!A History of Coffee is a collaboration between James Harper of the Filter Stories - Coffee Documentaries podcast and Jonathan Morris, Professor of History and author of ‘Coffee: A Global History'.Visit Jonathan's Instagram (https://bit.ly/37eMS3F) and Twitter (https://bit.ly/3jNr9ou) & James' Filter Stories Instagram (https://bit.ly/2Mlkk0O) and Twitter (https://bit.ly/3baTsJk)Help other people find the show by leaving a review on...Apple Podcasts: http://apple.co/3jY42aJCastbox: http://bit.ly/38sXdcHRead Jonathan's book, ‘Coffee: A Global History' here: https://amzn.to/3dihAfUListen to other coffee documentaries on James' Filter Stories podcast: https://bit.ly/3ajoT5eCoffee and brewing equipment featured in this episode1930 and 2020 “World Blend” roasted by Smiths Coffee (UK): http://bit.ly/3rtR2g1Comandante hand grinder: http://bit.ly/3qmTSCNSage electric grinder: http://bit.ly/2Zf3NyC
A hundred years ago one Brazilian man owned so many coffee trees he could fill every inch of a European country with them.But why does Brazil grow so much? And who is drinking these lakes of caffeine?In this third episode of A History of Coffee, Jonathan and James explore how industrialisation dramatically and permanently strips away Brazil's forests, and why coffee becomes a part of the American dream. A History of Coffee is a collaboration between James Harper of the Filter Stories - Coffee Documentaries podcast and Jonathan Morris, Professor of History and author of ‘Coffee: A Global History'.Stay tuned for the upcoming Instagram live session where we unpack how the British produced coffee in Sri Lanka, and why so many Indians die. Visit Jonathan's Instagram (https://bit.ly/37eMS3F) and Twitter (https://bit.ly/3jNr9ou) & James' Filter Stories Instagram (https://bit.ly/2Mlkk0O) and Twitter (https://bit.ly/3baTsJk)Help other people find the show by leaving a review on...Apple Podcasts: http://apple.co/3jY42aJCastbox: http://bit.ly/38sXdcHRead Jonathan's book, ‘Coffee: A Global History' here: https://amzn.to/3dihAfUListen to other coffee documentaries on James' Filter Stories podcast: https://bit.ly/3ajoT5eCoffee and brewing equipment featured in this episode:Marcelo Carvalho Ferraz, Boa Vista, Dom Viçoso. Roasted by Supremo (Germany): http://bit.ly/37UW79u Comandante hand grinder: http://bit.ly/3qmTSCNSage electric grinder: http://bit.ly/2Zf3NyC
Here's a surprising fact: coffee was only invented around the time Michelangelo was chiselling his statue of David. Why did it take so long for humans to invent the cup of coffee?In this first episode of A History of Coffee, Jonathan and James unpack how humans figured out that delicious flavours were contained in the roasted seeds of a coffee tree's cherries.The answer has nothing to do with dancing goats...but, in some ways, it has everything to do with a shepherd in the forests of Ethiopia. Press Subscribe so you don't miss future episodes!Watch James and Jonathan bust coffee myths at the Barista League's High Density conference, for free: http://bit.ly/3pxtlSaA History of Coffee is a collaboration between James Harper of the Filter Stories - Coffee Documentaries podcast and Jonathan Morris, Professor of History and author of ‘Coffee: A Global History'.Visit Jonathan's Instagram (https://bit.ly/37eMS3F) and Twitter (https://bit.ly/3jNr9ou) to see Ethiopian coffee ceremonies and historical interpretations of Kaldi. Explore James' Filter Stories Instagram (https://bit.ly/2Mlkk0O) and Twitter (https://bit.ly/3baTsJk) to marvel at ancient coffee growing techniques in the mountains of Yemen. Help other people find the show by leaving a review on...Apple Podcasts: http://apple.co/3jY42aJCastbox: http://bit.ly/38sXdcHRead Jonathan's book, ‘Coffee: A Global History' here: https://amzn.to/3dihAfUListen to other coffee documentaries on James' Filter Stories podcast: https://bit.ly/3ajoT5e Coffee and brewing equipment featured in this episode:Ethiopia - Dimtu Tera Farm, Guji, Odo Shakiso. Roasted by 19 Grams (Berlin): https://bit.ly/3jQxRKvYemen - Hasan Al-Salool, Jewain village, West Haraz. Roasted by Darkwoods (UK): http://bit.ly/3db7yxfComandante hand grinder: http://bit.ly/3qmTSCNSage electric grinder: http://bit.ly/2Zf3NyC
Why do we get upset when we're charged €36 for an ordinary cappuccino?The answer flies us to the Caribbean where white Europeans make black Africans suffer. In this second episode of A History of Coffee, we uncover how colonialism squeezes the price of coffee, and how that changes European culture forever. A History of Coffee is a collaboration between James Harper of the Filter Stories - Coffee Documentaries podcast and Jonathan Morris, Professor of History and author of ‘Coffee: A Global History'.Stay tuned for the upcoming Instagram live session where we unpack how the British produced coffee in Sri Lanka, and why so many Indians die. Visit Jonathan's Instagram (https://bit.ly/37eMS3F) and Twitter (https://bit.ly/3jNr9ou) & James' Filter Stories Instagram (https://bit.ly/2Mlkk0O) and Twitter (https://bit.ly/3baTsJk)Help other people find the show by leaving a review on...Apple Podcasts: http://apple.co/3jY42aJCastbox: http://bit.ly/38sXdcHRead Jonathan's book, ‘Coffee: A Global History' here: https://amzn.to/3dihAfUListen to other coffee documentaries on James' Filter Stories podcast: https://bit.ly/3ajoT5e
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