Podcasts about nescafe

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 ••••••••••••••••••••••••••••••••

In this episode we discuss the similarities and differences between consumer and pharma advertising.   We are joined by two esteemed guests with many years' experiencing working on some of the biggest consumer brands: Damon Hutson-Flynn and Laurie Castelli   How do these two worlds compare?   What great consumer and healthcare campaigns are worth mentioning?   Is it easier to get great ideas through in consumer world vs pharma? Is there more focus on USPs in pharma vs consumer?   We discuss everything from marmite, Smash, Nescafe to Becks beer and blood cancer.

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

Connect with me: https://www.instagram.com/naeem.sikandar https://www.fb.com/NaeemSikandarPodcast Welcome to another episode of the Naeem Sikandar Podcast. In this exciting episode, we've invited Yasir M Jaswal, He is a Pakistani singer, writer, filmmaker, and award-winning music director. Yasir Jaswal, the multi-talented dynamo of Pakistan's entertainment industry, is a name synonymous with creativity and innovation. With a musical journey that has seen him evolve from a celebrated singer to an accomplished director, Yasir's story is a testament to his passion for artistry. He has not only conquered the realms of music but has also left his indelible mark on the world of filmmaking. As a perceptive and candid voice, Yasir sheds light on the changing landscape of Pakistani music, the challenges faced by artists, and the intricate dynamics of the film industry. Join us as we delve into the vibrant world of Yasir Jaswal, where music and cinema collide in a spectacular symphony of talent and vision. 00:00 – Highlights 07:52 – Why Yasir Jaswal quits singing 09:00 – Introduction about Yasir Jaswal 14:25 – Music Trend is changing 16:03 – Pakistan is moving forward to modern music 23:22 – Why there are no new bands 27:49 – Which bands Yasir Jaswal likes to listen 30:45 – How Yasir started singing 37:10 – When I started working as director 46:37 – When I started learning production 52:30 – Cock Studio vs Nescafe 53:35 – How artist makes money from Cock studio or Nescafe 59:39 – Why Pakistani artists are not getting paid by Pakistani media 1:08:00 – What's the failure of Pakistani industry 1:11:15 – Why JALAIBEE movie was the failure 1:15:50 – What budget required for a movie 1:21:14 – Pakistan highest costing movie Maula Jatt

- Folge 52: Werbung der 80er- Wichtig: Sagt uns, was ist euer absoluter Top-Hit der 80er! Bitte per Audio an christian@purwienundkowa.com oder per DM hier: https://www.facebook.com/purwienundkowa-  Wir klären in dieser Folge ein für alle Mal:Welche Werbung war eine direkte Aufforderung zum Versicherungsbetrug? Worin sollte man damals seine Hände baden? Womit konnte man in Doppelhaushälften die benachbarte Mutter so richtig blamieren?Was sollte man damals keine Chance geben? Welche bekannte Werbefigur zog sich 1984 für den Playboy aus, was sofort zu einem Skandal führte?  - Fun facts, hard facts & Nerd FactsWie man sich damals die Zukunft vorgestellt hat: https://www.youtube.com/watch?v=iBfvIh2K4G0&t=121sChristian hatte einen Nebenjob als Haarverlierertestimonial: https://www.youtube.com/watch?v=KC-bNed-neMFord Fiesta Diesel Werbung: https://www.youtube.com/watch?v=dgWmX55lD2EWer als erster weiß, was der Original-Song hinter dieser Werbung ist: https://www.youtube.com/watch?v=z4Jhpg8vJtwerhält eine signierte Purwien & Kowa CD. Antwort bitte an Christian@purwienundkowa.com.Noch mehr Werbung aus den 80ern: https://www.youtube.com/watch?v=-54gp_EiemcDer italienische Schauspieler, der "ich habe gar kein Auto" Angelo in den Nescafé-Spots gespielt hat ist Bruno Maccallini. Er hat mit seiner damaligen Partnerin Jutta Speidel da Sachbuch und anschließend das Drehbuch für die Filmkomödie "Wir haben gar kein Auto" geschrieben und die Hauptrollen gespielt.Die erste Fernsehfernbedienung aus dem Jahr 1948 konnte nur das Bild vergrößern oder verkleinern, mit der 1950 eingeführten kabelgebundenen Fernbedienung Lazy bones konnte man erstmals Kanäle umschalten. 1956 kam dann die drahtlose Fernbedienung Space Commander auf den Markt, die keine Batterien benötigte, da sie ähnlich wie ein Klavier funktionierte, aber Ultraschalltöne erzeugte. Auch bemerkenswert war der Grundig Ferndirigent von 1955, der über ein sechs Meter langes Kabel Radioprogramme umschalten konnte und 38 DM kostete. Ab 1975 gab es erstmals Fernsehgeräte mit serienmäßiger Fernbedienung, so richtig zappen konnte man jedoch erst ab Mitte der 80er Jahre.  - LinksPodcasts: https://disko80.buzzsprout.comRSS-Feed: https://feeds.buzzsprout.com/1754816.rssHomepage: http://www.purwienundkowa.comAktuelle CD von Purwien & Kowa: https://ffm.to/puk5Musik von Purwien & Kowa: https://purwienkowa.bandcamp.comBücher von Purwien & Kowa: https://amzn.to/2W9Ftj8Follow us on Facebook: https://www.facebook.com/purwienundkowaSpotify Playlist Episode 52: https://bit.ly/453BNNF 

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.

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

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Dan Harden deliberates with futurist and Stuffocation Author James Wallman on what matters most in design today. They dissect a range of issues, from how the pandemic pushed us into an experience economy to how we can design more meaningful experience-driven innovations that value time above materialism. Episode TranscriptDan Harden 0:06Hello, and welcome to PRISM. PRISM is a design-oriented podcast hosted by me Dan Harden, like a glass prism that reveals the color hidden inside white light, this podcast will reveal the inside story behind innovation, especially the people that make it happen. My aim is to uncover each guest's unique point of view, their insights, their methods or their own secret motivator, perhaps, that fuels their creative genius.Dan Harden 0:34Today, I'm talking with James Wallman. It's such a pleasure to have you, thank you so much. You are a best-selling author, entrepreneur, futurist, keynote speaker and government advisor. That's interesting. I'd like to hear about that. I'm gonna say government, right?James Wallman 0:49Yeah, I'm also a dog walker.Dan Harden 0:50You're a dog walker! Why is this not the first thing on your bio?James Wallman 0:55It didn't used to be my thing. But you know, and also pick up dog poo therefore. But as you know, I gave a talk yesterday. And you know, when someone introduces you, and you always hear these kind of list of things that you've done, and you always think, oh, wow, listen to that. That sounds good. And then you kind of have, especially, you know, since we've entered the kind of zoom world of working from home, you know, during this COVID time, you think, Well, actually, I'm at home, and we're all at home during our days, trying to get through this thing.Dan Harden 1:23It's so good to bring it down to a human level. Isn't that?James Wallman 1:26Yeah, yeah, that's why. But I do do those other things as well. That's true.Dan Harden 1:30Okay. You have done some significant things, that's why we wanted you on this program. You've also written two best selling books about the experience economy,James Wallman 1:39YesDan Harden 1:40Stuffocation, which I read, when I met you; and Time And How To Spend It, which the Financial Times named one of the must read books of 2019. You also run this strategy, innovation and futures consultancy, The Future is Here. It'll be interesting talk about that. And your opinions have appeared in so many different places, New York Times, Financial Times, The Economist, Wired etc. And let's see what else here. You advise the British government and your role as sector specialists for the experience economy. There's a lot of interesting stuff to unpack here with you.Dan Harden 2:18And the reason I invited you is the things that you think about are things that I think industrial designers like me and the people that will be listening to this should hear about, you know, it's like, why are we designing? What is the context of our work? What is the definition of prosperity? You know, ever since the founding of industrial design, over 100 years ago, its primary business objective has been to sell more product, because the corporate rationale was that if you made your products better looking back, then they would be more marketable. And they were, you know, those early industrial designers, they proved that, and their design help to catapult these companies like General Electric, and John Deere, and IBM, and all these amazing companies that they, you know, became. But since then, design has certainly evolved into a much more sophisticated and multi dimensional professional that considers not only product appearance, but the entire user experience. Where we're really just trying to optimize, you know, starting with the initial brand exposure all the way to product disposal. So nowadays, almost every aspect of the product is researched and tailor made for a desired market effect.Dan Harden 3:39But one key and I'm coming to your major question here, one key factor remains the same. The core purpose of especially industrial design is to sell more product and fuel prosperity. Specifically, its purpose is to fuel prosperity as defined by our capitalist model, which means making more money. And it's all about profit, cost reduction, shareholder value, and going in number one, right? But what about what about people? You know, what if? What about experience design? And how can we evolve this model of prosperity to be more of a humanistic nature? What about wellbeing? What about happiness? What about the things that you write in your book? What are your opinions about this? And then even, maybe, maybe insert some of your more recent thoughts because I think in regards to what we now consider prosperity, I think after the pandemic, maybe we would all question, What does prosperity mean to me? What do you think about these things?Dan Harden 4:48I think a lot about these things. I think that is an incredible, an incredibly good, rich question. I feel like I feel like you set me up here to kind of, I could riff from what you've just said for probably three to four hours.Dan Harden 5:03I love it.James Wallman 5:06Nobody wants to listen for that long and that's, that's fair. But it's such a it's such a rich point that you've been I've been thinking about. In fact, I was really looking at. I don't know here, you're probably a fan of the Atlantic.Dan Harden 5:17Of courseJames Wallman 5:18In 1927, you may or may not know this, there was a wonderful essay published by a guy called Earnest Elmo Calkins called Beauty the New Business Tool. Have you come across that is that? Is that like a famous piece that people know about? Because it's such an important, important turning point is exactly what you were talking about there, in terms of what first came out. So actually you can see it in cars as much as anything. So first of all, you have, you know, the Industrial Revolution produces these, Henry Ford produces these cars. And he makes that crazy statement about how once somebody has one of his cars, they should never need to buy another one, I can't remember they've about verbatim quote or something like that. Okay. And that seems to him like a good idea because he keeps selling cars. And then along comes Alfred Sloan, and others like Alfred Sloan, in particular, General Motors, who does something incredibly simple, he sort of changes a few details and some colors. By season, he borrows an idea which originated back with Louis the 14th, actually, in the time of Louis the 14th, in the luxury industry, with the idea of the seasons, which is where we will borrow these ideas from. Right, so you can go way back to Louis the 14th for this, but the people that really got it right. They were of course, the Americans, and you can see this in the car thing.James Wallman 6:35And so in the 1920s, you had this wonderful situation where the problems of making stuff that was good, had sorted now. I mean, of course, we've evolved since then. But you know, there were good toasters, there were washing machines that were cars that worked. But in order to, what you needed to do is to get people to buy more and to keep buying. And there was a debate at the time about whether this was the problem of overproduction, or as it also was seen as under consumption. So this was the real moment.James Wallman 7:05The 1920s was the flex point, the shift from an industrial economy to a consumer economy. And for the first time ever, we saw of rising standards of living, that have been sustained over pretty much a century, which is incredible. And of course, the Americans did it first. And then the Brits, the other countries copied it, because what this led to was this consumer driven materialistic economy where people would buy more stuff than they need. And of course, consumer engineering was both in terms of not changing the the function of the product but is the aesthetic of the product, exactly as you're talking about there in terms of industrial design, or one at one element of it, but also consumer engineering in terms of credit.James Wallman 7:53Well, the thing is, if people don't have money to buy a car, they won't buy a car. But if you loan them the money to buy a car, if you give them credit card, they will go and buy that car, and they will buy these houses, etc. And what that does is it fuels the economy. And what that's led to is an incredible, unprecedented rise in standards of living that humans didn't have till then. It's really easy.James Wallman 8:18You know, lots of these millennials today. Now I'm sounding old, but will really kind of be cross about what's happened, you know, obviously, what's going on the environment is terrible. We have, we have real problems. But they forget that until, from the point of the 1920s, really, that the masses for the first time, got a chance to have really good standards of living.James Wallman 8:39I've given talks where I stood up at the beginning and said, who's had a shower here today? Yeah, and of course, you know, yeah, you have a few people that go, you can see them that maybe this in the UK that go a bit red, but generally everyone laughs and then I say, okay. Imagine, think about Queen Victoria for a moment. Now, you know, geographically the British Empire was the most successful ever. I think you covered about 20 something percent of the world's mass. You could you could go around the world pretty much without leaving. Was it Queen Victoria? Yeah, Queen Victoria. Yeah, without leaving Queen Victoria's land. There's a very wealthy woman and I say to people, what do you think her shower was like? Okay, do you think she had a good shower? Now think about the shower that you used this morning? Who's shower do you think was better now? Now not in terms , of course, she probably had some pretty amazing mosaics, right? In her shower. But think about the ability to choose the water temperature and the water pressure that you had. Chances are, Dan, you had a better shower this morning than Queen Victoria had for the whole of her life.Dan Harden 9:39Is all, everything you just talked about, you know, the rise of consumerism and product and materiality and conveniences. Yes, they make our life. We feel better, perhaps in the moment. Do you think it makes us happier? All this consumption and stuff and materiality and even design? I mean, I think it does. It's so hard for me to like, place myself back in like 1880. Would I be as happy as I am now in 1880? Or how much of what we have done with after the industrial revolution has contributed to my happiness?James Wallman 10:15Yeah. Hey, I'd say it's a brilliant philosophical question. The thing is living that, you know, we go back to Aristotle, for the idea of living the unconsidered life is not worth living, and consideration is design. So whether you're thinking about the design in the design is choices, right? So whether it's the design of a car design of a home design of a life, design of how you spend your time, this is designed design is about choices, I think. So therefore, yeah, there's loads of stuff that's come with materialistic consumerism and the Industrial Revolution, which I think has been terrible for us. But one of the things that's come with it is the ability to have health care, which means that we live longer lives. So we've got a lot of, we've got a lot more time to be miserable in, at which point, we can make some choices. And I think that too many people have got caught up in the bad sides.James Wallman 11:05There's a wonderful book by a guy called, oh, forgive my memory for a moment. But the book is called The High Price of Materialism. And he's at Knox University, it's a brilliant book. And the problem with being materialistic is really bad for your well being. If you think you're going to find happiness in stuff outside of you. And this is one of the problems that came with materialistic consumerism was that we ended up thinking that if you get the girl the guy, the car, we'll say the job right? There was a there was an incredible shift in the 20th century from ideas that were internal, and thinking that happiness was about being honest. And, you know, having integrity to being much more the culture of personality rather than character. So everything is about outside and you'll find happiness outside of you. And that is, has been really negative. So and that's when my work comes in.James Wallman 12:01I refer to Earnest Elmo Calkins piece, partly because I think that in the same way that that essay of his, Beauty is the New Design Tool, I want to write a piece of the Atlantic called Experience, the New Design Tool, The New Business Tool, forgive me. Because I think that we're at a point today where products are good, services are good. If you go with the concepts in the book, The Experience Economy, about the progression of economic value. Of how we've risen from agrarian to industrial to service, and now to experience economy. All those things that have come before have become commoditized. And the great example for this reason, and this is borrowing from Joe Pine, and Jim Gilmore, who wrote this book is coffee. If you think about the value of coffee beans. They're not worth so much, right? If you think about the service, industrial goods, so you think about buying. You guys have Nescafe?Dan Harden 12:58Yes.James Wallman 12:59Right. Okay. So you know, if you buy Nescafe, you know, instant coffee from your local store, that's I don't know what that costs about $4 or something. But per cup, it's probably like 25 cents a cup. And then you get a coffee, service good in a local cafe, maybe that's where that's going to be like 3, $4 per cup, right? And then you go to Starbucks, when you go to you go to Starbucks, it's probably gonna be what, five $6 for a venti, latte, no real milk, you know, some sort of special thing, you can spend six $7 on a coffer. Or you go to a speciality place and pay even more as well, right. So you can see each level here, what's happened is the previous incarnation of the economy, the the previous thing, in terms of the progression of economic value has less and less value, and it's become commoditized.Dan Harden 13:54SureJames Wallman 13:54And so if, as a designer, if as a business, you want to stand out, if you want to connect with customers, and where customers are seeing value, and you want to move beyond being commoditized. So you can charge a premium to be successful, you need to think about the next level here. So you can't make money from commodities. It's hard to make money from products, it's hard to make money from services, and really where you need to play where you'll make creating the greatest amount of value and therefore putting yourself in a position to capture the most value is through the experience.Dan Harden 14:29Absolutely. I think even what we're doing right now, you know, I have a lot of hardware around me, these commoditized products, they're good ones. But what we're doing now is something far more than that. It's the services and the software. It's enabling us to communicate that we are the way that we are. This is the experience economy happening right now. What we're doing right now.James Wallman 14:51Yeah, I saw this in China actually statistic and it said that something like 93% of people there said that it was a choice between their iPhone or Wechat. They ditched the iPhone.Dan Harden 15:02Yeah. Ironically, there's a parallel drive happening because there's still this insatiable desire to consume amazing design, right? We're seeing this everywhere. design has become commoditized. Yes. But more people appreciate it. More people see it, they want that identity, they want the brand association. But what I'm seeing is this insatiable drive is creating this disposable economy, of course. People are consuming product, the way that they watch TikTok, it's so fast. You know, people will buy something and look at my cool new headphones. And, and yet, it becomes a fad. And they might put it down after a month. And it's, it's, it's gone. They're on to the next thing. So how do we reconcile this dichotomy of Yes, we understand the experience economy one up, but we also want more hardware, there's a lot of want, isn't there in society today?James Wallman 16:05Well that's funny. I mean, again, this comes back to the structure of the design. And I think it was Victor Lablow, who wrote fantastically on this in the 1950s. And at the heart of the consumer project is consumer dissatisfaction. Somebody has to think what they have isn't as good as the next thing that comes along. And I'm not anti that because that's, that's also called progress. And the fact that so many people not just have this insatiable desire to have better things, but that it is available to them that it's possible to them. And this just wasn't possible for our ancestors in the masses. But I'm not going to fully agree with you that this insatiable drive exists for more and more products. And it is about the brands because take these headphones that you can see I'm wearing here, these are their Sony's ones, and I've got them in New York when I was there just before the pandemic, and they are awesome. I did some research. But my brother did some research, he got a pair by it wasn't Sony, it was some other firm. But you know, they're the great noise cancelling headphones, they work, they do a really good job. Of course, what happens here, you know, somebody figures out a way to do this, like Tesla, for example of how to do, you know, electric cars, and it's amazing, and you get that innovator, and then someone else figures out how to do it too. And then it becomes not quite commoditize yet, but that will happen.James Wallman 17:26My work as a trend forecast I've been doing since 2004 is understanding how things change through our societies. And this is data that I may have told you this when we were drunk in Vegas that time. So stop me here if this is too much. But the way this works, and this is based on work originally by a sociologist at the University of Iowa in 1962. And it's something called the Diffusion of Innovations. It was originally the back end of his PhD thesis, but it became this book. And this observes how ideas spread through any community and it works. It works everywhere. It's also people call it the Technology Adoption Curve. Nowadays, I've seen it called that. But it's all borrowed from Everett Rogers, the sociologist to figure this out, it basically works in a way that you've seen. It's it's this smooth S curve of adoption, you get the innovators who try something first, early adopters, early majority, late majority. And then the laggards the ones who you know, the people that still have landline phones.Dan Harden 18:24Right, rightJames Wallman 18:25Actually. Yeah, my mom still has on but not many people have them anymore.Dan Harden 18:29Yeah, you're almost extinct. Yeah, yeah. Right. Or the classic adoption curve, that we're all, especially as designers are all familiar with that. That we try to extend lengthen and elevate that curve. We try to control that curve, that adoption curve. But we're not very good at it. I would argue.James Wallman 18:53When you say control it surely as a designer, the idea is to push it steep as possible to get as many people as buy your product. Yeah, okay, fine. We, you know, you're you're an expert.Dan Harden 19:03For a more timeless experience. And we really seek that. The opposing force, of course, is technology because even those headphones that you're wearing now, as good as they are, and I think you were trying to convince me that that no, I'm that is a good product that is lasting, and I am satisfied, and I'm gonna stick with it. But I'm gonna guess it in a year or something better is gonna come along and you're gonna want that. So the technology is working against that curve. So maybe it's okay to have cyclical adoption curves where you have a wonderful experience with a product and then you have another one after that.James Wallman 19:43Just I know that this is for a podcast, but you can see me on this screen. Can you see how old this iPhone is?Dan Harden 19:50Oh my gosh, you actually have a real button on the bottom.James Wallman 19:54It does what I needed to do. And I also don't have email on my phone. So I make it I don't have email on my phone. I don't have Twitter on my phone, because I've done the research on what you should do in order to be happy. And this is partly this thing about to about this, this move. I'm not talking about it yet. But this move I believe from materialism to experiential ism is to do with the fact that we've reached it. It's not anti materialism, it's more kind of Super. And I mean, super with the Latin term on top of materialism.James Wallman 20:22Now we have enough things. What we should look for. The smart person who's just stopped for a moment. And let's use, Ferris Bueller as the great philosopher. Life knows pretty fast, you should stop and look around him once a while otherwise, you're gonna miss it. What you want out of life is not to die as the person with the most toys in the graveyard.James Wallman 20:46Winning nowadays, I think is changing. You want to get the most out of the existence you have you want to live a long and healthful life. Look at look at the push towards healthiness. I mean, in the old days, you live a certain time you do your job, you get your gold watch, and you'd have a short retirement and die. And that's why all those systems made sense. But now people are living longer. And we're much more conscious of of what life is going to be like when we're in our 70s and 80s in our 90s. Because obviously, there's just been a knock to our life expectancy expectancy because of this pandemic.James Wallman 21:22But I think it's not just about gathering things, but thinking, Okay, I've got this four score years and 10, and hopefully, you know, more kind of thing. But I want to live a healthy, fulfilling life, and I want to have this sense of life satisfaction. And within a consensus, I think a consumer society gives us that opportunity. We're lucky one of the magical things is spare money spent on healthcare.Dan Harden 21:48But how do you retool our description of what gain in one's life means, you know. It just seems like society is on this, this drive to consume all the time. And I agree with you, we don't need all that stuff, you really don't when you think about it. I even have to force myself at the end of the day, you're probably around eight o'clock at night, I just decided I'm not going to look at my phone anymore. I will listen to music, play the guitar, do some art. And I feel this pull. You know, I feel the pull that I really should be in contact or what if I miss this? And I have to just tell myself? No, you don't need to do that. But what if you know, I think there are a lot of people that maybe don't realize that they have these choices, and are we conditioned? Are we conditioned as as people to, to over consume? I think I think we are. And how do we deal with that?James Wallman 22:48That's a superb question. I think we are conditioned to consume. The problem is no one tells us how to stop because that's what the system is based around. And that's the reason for the success of our system. And I think this is why this book Time and How to Spend it has had some resonance and caught on with some people. The FT liked it because one of the things that it looks at is that we've taught to consume, but we're not taught how to spend our time. Everyone want everyone wants to learn the skills of production. But you know, we want to get an MBA, you want to learn how to do social media, you want to learn how to code, but no one wants to learn the skills of consumption of how to manage your time. It's interesting that you have that pulled down as someone who's really successful when you talk about listening to music. I'm guessing you've got a record player, you got record player or no?James Wallman 23:34I do yes. Ah, nice. And the joy, right?Dan Harden 23:38The crackle, the pops. Yeah. Listening to some old albums. You know from when I was 16.James Wallman 23:47My kids just got into the Fresh Prince of Bel Air or my daughter, she's just about to turn 10. And I'm like, you know, I've got a record of that guy's, before he was on the TV. She is like super impressed. Now what we need to do is not just think about the skills of production, but the skills of consumption, the skills of living. A friend of mine, a guy called Brian Hill is at Brigham Young University in I guess it's in Salt Lake City, but it's in Utah. And his is the most popular class. He has, like 700 people come to his class, and he's an experienced design professor. And he takes the learnings from how to design experiences and translate that for people into so this is what you should do with how you spend your time. And I'm nudging him actually, I think he's gonna write a book, which is great news. And that's what I did with Time and How to Spend it.James Wallman 24:40I talked to people much smarter than me at places like BYU and Stanford and MIT and LSE in London and Oxford and Cambridge, in Tokyo. And I took their ideas and I sort of formed it into something simple that people can use to think about how they spend their time. And the same structure, Dan, I'm sure I've pitched this too many times. So forgive me, but can be used for any designer who's designing somebody's time when you think about designing experience. Your design is quite responsibility because you're designing, when you design experience, you're designing somebody's time my first book Stuffocation, looked at how should you spend on how should we spend our money? And the answer was, spend less on stuff, spend more on experiences, it will make you happier. And the follow up was a was a response to the question that people would say to me, this is great James. Spend on experiences. Great. So what kind of experiences should I choose? I didn't know the answer. And the answer, when you think about it is okay these are the experiences you should choose, which is really saying, this is how you should spend your time. And if you think of the currency of the first book, Stuffocation was money, how you spend your money, stuff, or experiences, the currency of experiences, yes, it's money. Yes, if you fly to Vegas for the weekend, if you you know, go to Hawaii, if you I don't know, you know, go to an amazing restaurant, or you go to a theme park or whatever you do with your time. But the most important thing you're spending his time because you can go get more money, you can get a higher paid job and getting other clients. And you can stretch your time a little bit. If you restrict the calories, if you go jogging, if you do weight training, you know, these things will make you live a little bit longer. But you're going to die. And you won't you can't buy another week very much. But you can get more money. So when you think about your experiences, you really ought to make the right decisions. Because I'm borrowing from the American writer Annie Dillard, how we spend our days is, she says, of course, how we spend our days is how we spend our lives. And so from a personal point of view, knowing how to spend your time, if you don't know how to do that you're a full. From a designer's point of view, if you're designing sometyhing to suck time. If you're designing an experience, and that could be EX for employee experience, it could be a product because a product will come with the time you spend with it. It could be the experience at a theme park, it could be the experience in a restaurant, in a in an airport, it could be in a retail store, in a mall, wherever. That's one a hell of a responsibility actually.Dan Harden 24:40You bet.James Wallman 24:40Especially the more successful you are, the more people you reach, the more that your product scales, you have a responsibility to those people, I think. But you have an opportunity, you can help them live a better life. Or you can waste their time and drain it away in a negative way. And then you can wake up the next day thinking I sell cigarettes, or I do something that's good for people.Dan Harden 27:33Do you have advice for designers on on how they can absolutely make sure that they are imbuing these qualities of time in their solution? In other words, should designers build in affordances in a design that make people aware that they are consuming their time on something of value? Or should a product have more of an ambient presence so that you can think more about just the general experience and the product? The thing, the materiality, it's just there. I wrote something called the Disappearing Act of Good Design. Because sometimes, you know, like, well, I'm sitting on an Aeron chair, when I look at the chair, it's a very beautiful thing, right? Well, it's not beautiful. I don't think it's beautiful. But it there's a function.James Wallman 28:27Functionally it's amazing.Dan Harden 28:28Yeah, it is. But when I'm using it, I'm not thinking about it, because it's supporting me, and it's doing its job. But when I step away from it, I look at it, then I start to appreciate it for what it is. But during the consumption, it's ambient. So that's related to my question. So how should designers design in this element of time, in your opinion. Because we all need to be a little bit more consciously aware, especially when I see kids like on video games, now there's something that's design presenting something to them. They're enjoying it, they're engrossed in it. But how does that apply to more everyday consumer products?James Wallman 29:14Such a deep and interesting question, I want to come back to what you're saying about affordances. And whether a product is good or bad for you, I'm going to wander a little bit, if you don't mind. First, though, is the difference between a service and there's a distinction between a service and an experience as an economic offering, but also as a thing. And what I mean by that is in terms of, there are certain things that should be seamless and get out of your way. Like booking an airline ticket, like going through an airport, or you know, if you're flying commercial rather than flying private, right? You want it to be as smooth and you don't want to notice it. Or managing your taxes. Guy on the call yesterday from Sweden, but a British guy, actually. Brilliant UX designer. You come across some guy called Joe McLeod. He's written this wonderful cool stuff on engineering about the design of the endings of things. Super interesting.Dan Harden 30:05Yes. I've heard of him.James Wallman 30:07Okay. He was saying that so taxes. I don't know how painful taxes are for you in the in the US, but taxes in the UK are a real pain, right?Dan Harden 30:17I can guarantee you there. They're more painful here.James Wallman 30:20Okay. So you know, there are companies that have come in to try and make it easier for us because we all have our, you know, yeah, we have accountants to help us, etc. But apparently, in Sweden, it's a joyful experience. I don't even understand what that means yet, okay, I'll be absolutely honest. But we get to investigate it. And one of my writers is going to speak to him, we're going to get a piece together on this, although he's a great writer, too. That said, of course, in during the pandemic, because we had the NHS, I feel very happy to pay my taxes, because it kept us all alive, lovely people.Dan Harden 30:54Paying taxes can be joyful, that gives me hope that many things in this world can be solved.James Wallman 31:01And that's where great design count. And it's a really good example, you know, I think good design is really good design, you often don't notice it, because it's so damn good. Right? As you say, you mentioned your chair, you just don't don't, I mean, that's the point of that chair.James Wallman 31:14But then an experience is different in that you should notice it because a service should be intangible, and seamless and simple. But experience. Now there's a difference between every day. But you know, big experiences should be noticeable because they should be memorable, meaningful and possibly transformational. So there are different moments in the journey of a person might have with a product or with a service or with an experience that has different. And I'm borrowing it from a guy called Mike Lai, who is run something called Tango, Tango, UX or something. I should know that in Shanghai, but he's like an American Chinese guy. And he was talking about the journey of any kind of experience through something and there are different moments where you want it to be perfectly smooth or really good service, and you want the product to work. And there are other moments where you need it to be a really amazing experience that is meaningful for you.Dan Harden 32:15That's an interesting point. In some ways I want I want my service to be minimal. And my experience to be maximal.James Wallman 32:23Yeah, okay, thank you, I'll borrow that.Dan Harden 32:27But I don't even know if maximal was a word.James Wallman 32:30Oh, no it is. Yeah, yeah. We, you know, we talked about omega Mart. Omega Mart, the new thing from Weow Wolf that's just opened in Vegas. And those guys come from Santa Fe. And they talk about maximalism and being maximalist because they want their stuff to be noticed in a world that has been homogenized. A world that's been commoditized. And but everyone's like, artists be minimal, which is all about exactly what you said. Maximum. Welcome back. Man. maximalism in the right place.Dan Harden 32:59Yeah, but the service what I mean by service thing minimal is, you know, something like Amazon, for example, comes to mind, you know, five years ago, when you bought something on Amazon's Oh my God, I gotta get my credit card out. And though they didn't remember me from the last time dot dot dot. Now I just load things in my cart, and I press buy now, and it's all automated. Right? That's a service that works well, for me. Then even receiving it lands on my porch. It's minimal.James Wallman 33:28That's a great example of a service. I would describe that as a service, not an experience. Would you mind if I come back to that affordances point you're asking them? It's very interesting, I think, from the point of view of the designer, is, you know, the starting point is the end of what's the impact this is going to have on a person's existence and their time. And I'm going to borrow here from a guy called Michael Brown, Gardner Brown, who's the guy who came up with the concept of the circle to circle and the circular economy. Michael Brown Gaught the chemist. And I remember talking, we were both giving talks at some conference in Belgium or Luxembourg or something, he talks about how everyone talks about the idea of reducing their carbon footprint, reducing their footprint. And he said, let's just flip that around, why not increase your footprint, but have a positive footprint instead? So instead of thinking about your products, let's say I mean, you know, you can think about what Tristan Harris has done here in terms of technology. And, you know, the ethical point of view that lots of these things are designed to keep us on our phone and you know, they talk about TOD, time on device, which is obviously where they can make money and this is what's happening in Vegas with the slot machines, etc. And that's what these things have become their skinner boxes, of course for people, right, they're designed to keep us there again and again and again. And of course, when you're doing that, you know that you have a negative Human footprint, you're having a negative footprint on that person's existence. So if you look at the product you're making and you recognize that it has that you have to maybe look at yourself in the mirror and think okay, am I basically a tobacco seller? Am I one of these people and can I go to bed and I feel okay, that's what I'm doing to people in which case you go ahead. You know, mine the planet, destroy the place and see if you can look your children in the face and be happy with what you do. Or, maybe if you recognize that this is fun, but only so much fun. Let's take alcohol is a great example. Right? There's a difference use and abuse. It's exactly the same technology, the addiction stuff, if you look at Adam Outers, you know, Adam Outers of NYU, with it, fantastic. He's work he's done most recent book Irresistible, and he compares addiction to devices exactly like addiction to drugs like alcohol. You know, having a drink is great. Using alcohol is fantastic. There's data that shows that a bit of alcohol makes you happy. Who doesn't love a beer on a Friday afternoon. Who doesn't enjoy that first glass of champagne or, you know, or mojito on a beach or whatever. But there is a point of diminishing returns, you know, it's go back to Jeremy Bentham, when he talks about his first cup of coffee in the morning gave him this much pleasure. And then the next less pleasure, etc. It's the same with so many things, right? So if your product. If the diminishing returns kicks in soon, and it ends up being really negative for a person. Gambling, drinking, maybe you know certain games on your phone or whatever, maybe the responsible thing to do is go Okay, fine. Let's try and figure out a way to make money. Because this is addictive and well done to us ensure these people have a good time, but do it in a way that supports them to like. You know, let's drink some beer and some champagne. But let's not do it for taste and taste fine, because that's bad for us. And then if you flip that around, so instead of being concerned that your product or service or whatever thing you produce, has a has the potential to have a negative human footprint, if it has a positive human footprint. Let's take running as a great example. Let's take the, you know the Spartan Race or something like this, if you know it's got a positive for people, go for it. Get them hooked. Think about sports, sports is fantastic. Whether people are playing sports or watching sports, the positives that are associated with sport. Why not turn those people into sports addicts? They're called fans, which fans is another word for consumers. But it's a word for consumers who love it so much. They keep coming back, you know?Dan Harden 37:47Yeah, I love the idea of building in these mechanisms within a product solution, a design solution where it can be responsive. So if there is a waning of the experience, if the experience is falling off, if that third cup of coffee isn't doing it for you anymore, you know, as an analogy to a product to have something in that product, and some software does this, where the where the product begins to adjust itself for a changing condition. There's something interesting there.James Wallman 38:21That's so awesome. Are you designing something like that at the moment? Is that something you're working on? Or is it just I love it?Dan Harden 38:28No, it's just more of a thought picking up on what you just said. And certainly in software, you know, we tried to do that, you know, good, good UX design does that automatically. But in product, it's harder to do, because so many things are, you know, these tangible, material requirements and functionalities, you know, it's like you can't expect your drill to change. And for the contractor that has carpal tunnel syndrome.Dan Harden 38:59I also want to come back to this thing you said, about the starting point is the end. And I think more industrial designers need to think about that. First of all, as an industrial designer, you are automatically a futurist, because you're trying to do is think about, okay, I'm drawing something now I'm CADing something now. But what you need to do is project out into the future, and place your product in the hands and minds of that end user. And will it have the desired effect a year from now or two or five years from now when this finally hits the market? That I think it should have now when you're designing it? And too many designers are designing for the now like they make themselves feel good. They sometimes even feed their ego by creating some something that is satisfying to them. Without thinking about that endpoint. That endpoint is so far in the future sometimes, and the future keeps changing. By the time your design hits the market, it might be irrelevant. It might be like, Oh my gosh. And some designers are often surprised, like, Well, I didn't expect it to be received like that. And it could be either negative or positive. You know, sometimes you just get it right by luck. But the starting point, being the end, there's something there's something really fascinating there.James Wallman 40:22As a trend forecaster and futurist this is the moment I try and pitch my services. Well telling the future, to figure out what's going to happen is, of course, it's the great unknown. There are things you can do. You know, if you think about Schumpeter, the idea of destroying, you know, creative destruction, or you think about the magic of the marketplace means that all sorts of people create all sorts of things, and some of those things flop and fail terribly, and some of them fly and take off. And, and who knew and, you know, it's not when something's created, when someone's created a business model around it that makes it work, you know, innovation is, you know, I guess it gets taught nowadays, and people get it, it's not just having a great idea. It's everything that comes with it. And you know, sometimes people just miss that point so badly. You think about flight is a wonderful example. It wasn't until 1903 that flying literally took off. It was the 80s that has started to reach the masses. You know, it took a long time to affect war, you know. First of all, but wasn't particularly impacted by flying. But of course, the Second World War was crucially around flying. So, I mean, when I try and advise people on doing this, so the way that the way that I work in terms of thinking about what the future is going to look like, it's using this diffusion of innovations. So it's looking at what the actually the structure that I use, it's about the seed in the soil. And the seed is the innovations that I see happening around and the soil is the macro environmental factors that exist. And I mentioned diffusion of innovations, I base my work around Everett Rogers his work, but also using what the RAND Corporation came up with in the 60s and stuff that I've added to this over time. But one of the things that's really interesting, I think is here is that if you look at Everett Rogers would look at five different things to figure out if a innovation was likely to take off.James Wallman 42:22And you can remember there's because BECOS, and the B is for is it better? And better, just to be really clear, is a really moot point. Better could be functionally better, it could be economically better. You need to understand the target market very well.James Wallman 42:41The E though, is it easy to understand? Because things that are complex, just throw people overseas. Is it compatible with how we do things now? So you can think about the ideas that people have for new versions of transport back in the 80s, there was something in the UK called the Sinclair c five, which is this sort of like cross between us a go kart and a car, and it made all sorts of sense for the city. But it was so far removed from what people thought about, it just didn't make any sense.Dan Harden 43:11The segway is a good example. But it was supposed to change our lives. It wasn't compatible with sidewalks.James Wallman 43:18Okay. I mean, it also makes you look like an absolute idiot, which is the O. The O is it observable Now, the thing about the Segway, what's kind of interesting actually is observable because we've all seen tourists looking like idiots on Segway. So segway found the nice, but observable a really good example. Is those city bikes or you have lime scooters where you are presumablyDan Harden 43:41Yes, yeah.James Wallman 43:42Okay. So we don't, we don't really have them so much around here, because they're illegal in the UK. I used when I was in Bordeaux awhile back. The reason that scooters are taken off for adults. I mean, I'm old enough to think that it makes people look silly, but still, is they sold the last mile problem so well. I know last mile is in terms of delivery, but they sold that kind of, you know, if you live in a city, you want to get a short distance away. But you see other people on it, you see that it's convenient way to get about it looks kind of handy and easy.James Wallman 44:13Okay, we're coming to the S actually I got the E and the S are quite simple. The E is easy to try. And the S is simple to understand. So forgive me, the S is simple to understand the E is easy to try, is it right there. And then if you think about Lime, for example, is you put your credit card in and you can take it you can have a go. It's a really easy way to try things. Where this is kind of interesting, I think so Everett Rogers identified these factors. Back in the 60s. And a guy called BJ Fogg at Stanford. He may come across, he's the guy who's known for his tiny habits. He set up the behavioral design practice at Stanford. He's fairly famous for one of his classes that became known as I think the Facebook class because from about 2006 or 7 or something a bunch of people that were in his class used everything he was teaching they about behavioral psychology, and they went on to become, you know, like the growth marketing person at LinkedIn and, and the head of this at Facebook and the head of that, and one of the people in his class set up Instagram, you know. So basically, they took all his tools on how to design behavior, and they used it on humans. It turns out, you can create very addictive products and BJ likes to distance himself from that work as well. And if you've come across Neil's work so Neil studied with him, you know, the guy who wrote Hooked. If you look at PJ focusing, which is B equals M A T, so behavior equals motivation, plus or times ability, and the tears triggers and the A about ability as he talks about the six simplicity factors. So, you know, motivation, we all know what that means. But simplicity factors are the stuff that makes it either easy or hard for you to do something and the six map almost precisely with the BECOS stuff that Everett Rogers figures for ideas that take off.James Wallman 46:12And the six simplicity factors, if I remember them are one is what's the cost, and the cost can be the, the the actual price cost. But it could also be the physical effort involved, or the mental effort involved. He talks about I'll be non deviant, which is like compatible. So for the sake of argument, there was a time when sending somebody a message on LinkedIn or set or looking somebody up on LinkedIn was considered a weird, but now it's fine to do that. He talks about are they simple to understand? Are they easy to train and all these things that might get between you and actually trying this thing? A non routine is one thing that he talks about as well. So if we are not in the habit of doing something you may not do again? Is it better? So you know, is it easy to try? Is it simple to understand? Is it compatible? Is it observable? Do you see what I mean? You can, you can look at the thing that you are creating, and you can run it through this mill. And you can compare it to like I say, this is the seed. So we're analyzing the innovation, the product, the thing that you're making, and you compare that with the soil. I talk about the seed in the soil, because if you can imagine, I don't know how much gardening you do Dan. But if you put a sunflower seedDan Harden 47:31I'm a terrible gardenerJames Wallman 47:32Okay, most of us are nowadays right? We buy plants, we buy seeds. But imagine in those old days you'd buy a sunflower seed, you'd want to get a decent sunflower seed that wasn't dried out and cracked and you know, a week saved from poor stock or whatever. And then you want to put it in to rich alluvial soil, you know, decent compost and then you've watered well etc. And it's exactly the same with any innovation. So any innovation needs to be a decent seed in the first place, but the soil it lands and needs to be appropriate for it as well. So instead of it being dry desert like soil it needs to be rich alluvial soil. And so the way I remember this is BECOS. And the structure here is das steeple is I remember it because there's a dust boat, the German movie, there's a fantastic movie. But DAS is kind of my addition steepness standards. UYou may have come across Pest or Pestle or Steeple, classic at business schools. You probably come across you know, this is about socio cultural trends and economic trends and technology and environment, politics, legal. So you can think about the takeoff of marijuana here. Or you can think about actually what's going to happen with the takeoff of psychedelics in the States. You can see that the innovators, you can see is it better? Maybe I'll come back to this. And that is demographics, aesthetics, and science, which I think have been overlooked in the in the classic Pest Vessel Steeple way of thinking about things. Science is a great example. Until 1964, the consumption of cigarettes in the United States. You can see the graphs, it's amazing. We went up and up and up and up and up and up and up. In 1964, the US Surgeon General made the very clear statement that smoking leads to cancer and then what's happened is smoking is going down and down and down and down.James Wallman 49:18And you can see this in marijuana. It turns out that people that smoke marijuana Do not turn into murderous crazies they just sit around and end up eating a lot of food or whatever right. You can see this is psychedelic so I'm a real believer in that psychedelics will follow a similar path to marijuana. Even though it st seems really weird for people that have never, you know, taken LSD or DMT or whatever and you know, they are quite weird things to take. But if you look at the BECOS side of this. So are they better? Well, they're really good for post traumatic stress disorder. Research in the UK and the States. In the UK, a guy called Robin Carhartt Harris has found that for people with really bad depression, it's really hard to solve people with depression, particularly people with basically on their way to dying. It turns out that this has an impact. It's like 85%, successful, insane numbers. If they could put this in the water. They would you know, it's incredible. So is it better? Is it easy to try? I mean, he's gonna take, yeah, it's scary. It's scary for people, which is holding people back. But yes, it's easy. But it's not that difficult. And it's, you know, there are ways, you know, obviously, it's illegal at the moment too. Is it compatible with how we do things now? Well, we take drugs. Drugs are a thing that people take to make them better, both legal ones and illegal ones. There's the O, is it observable? What's really interesting here, is once you know, somebody who has, I've got a very good friend of mine who used psychedelics to go from having major alcohol and cocaine issues and being a really depressive person. And he, through somebody else, I can't remember who he, he ended up taking it, and he's become happy. Wow, this stuff, you know, it's amazing.James Wallman 51:16And you know, so you guys got the problems of fentanyl in the States. Yeah, that stuff is really bad. So this stuff is actually positive. And then is it simple to understand. Well here's how it works, you take it, in a controlled environment. Michael Pollan's written that fantastic book, how to change your mind about this as well. So you can see how the viewing on this is changing, and why it makes sense. And a few counties in the states are kind of legalizing to make it possible. There are countries that do it too, anyway. And then you can compare and think about, so I mentioned, it was a science that was talking about. So you can take this kind of BECOS structure and the star steeple competitor and think, is my product service experience likely to be relevant in the future? Yes, especially if you use the diffusion of innovations curve, to look at what the innovators are doing today. And maybe even the early adopters, and you can point the ways to the future.Dan Harden 52:12You know, you just said in the last 10 minutes, so many fascinating things that I didn't want to interrupt you. But this BECOS, seed to soil, your notions of simplicity, dos. You know, so many designers, innovators, entrepreneurs, etc, we're looking for, we're looking for tools of understanding, I think, you know, and how do how can we ensure that we're going to create something successful and meaningful and impactful to society and individuals and sustainable. All these values that we always try to instill in our creations?Dan Harden 52:16In foretelling the future, do use something like the BECOS better, easy, compatible, observable, simple as kind of a filter to know whether or not something is more likely to either take hold, like, like your analysis of psychedelic drugs, for example.James Wallman 53:17Yeah.Dan Harden 53:22I love that. And so many things like seed the soil, you know, to designer, the seed would be, you know, the innovation itself, and the soil would be the consumption model. And like, in our case, you know, the construct of capitalism and consumerism, that's our soil, right? So we don't necessarily think see the soil, but it's happening. It's a really great way to think about it.Dan Harden 53:48And simplicity, and your descriptions of simplicity, and breaking it down into cost and effort and being non deviant and non routine. Simplicity to designers is, it's kind of like one of our, our doctrines. You know, we strive for it, it's hard to achieve. Sometimes it's it's so elusive, because the harder you try as a creator, sometimes you're adding complexity, not simplicity. It's so hard to get back to the root of what's really good and really meaningful. And sometimes it is something just utterly simple. And the simplicity. Why is simplicity so beautiful? I don't know what is that? What is that? What's going on psychologically about simplicity? Do humans crave simplicity? Why is something simple beautiful?James Wallman 54:02Wow, I wish I knew the answer to that. I'll be honest, I don't. My wife will quote to me, I'm trying to think of the British philosopher who'd said that beauty always has something strange within it, which I think has a truth in it, because then you remember thinking about that idea of experience versus service. But in terms of simplicity, I think about the Coco Chanel thing about when just before you go out, you take one thing off, you know. What can you remove? But there's research conducted by is it Joseph Goodman, that's shown that people want their stuff. And there's actually a guy called David Robson. He's a science writer and a friend of mine. And he's written something for the BBC the other day about innovators and the great innovators. What you're saying, though, is interesting is the ones that keep going. That we believe that after while going through brainstorming or coming up with ideas that after all, our ideas will tail off. And actually, the research shows the opposite is true. I think about a quote, I used to use talking about this kind of stuff from Johnny Ive about how hard it is to create simplicity. And I think that Dan, I can't. I don't know how many people have you interviewed for jobs with your firm through the years, which is, insane.Dan Harden 55:11Oh god, hundreds, probably thousands you knowJames Wallman 56:04And how many try to impress you with designs, and you just feel Oh, my God, it's too much. And it's only going to be those who can boil it. Think about Jacques Rometty, you know, the, you know, the artist. How he takes away everything that it isn't. And I think maybe that's one of the things we should do with life. And maybe that's one of the problems with consumerism is because all these all this noise, you know, all this incoming noise. With ideas, and this stuff that people are trying to sell us and trying to be this, be that, be the other thing. Maybe that's why Zen Buddhism, and that kind of approach to things and simplicity and minimalism appeals to people. But just to be really clear, I'm not a minimalist at all. Because if you're a maximalist. And this is from a design point, I'm going to borrow what you said there about I want my services to be minimal. And I want my experiences to be maximal. I think we want our lives to be maximal, but in the right ways.James Wallman 57:08So I want complex, interesting conversations with sophisticated interesting people. Yeah, you know, I was looking at hiring someone the other day, and it ended up being really complicated. And it was that moment, I said, Oh, this is a red flag. I sent a really nice, as nice of an email as I could to say, Let's leave this. But I want complex, challenging. You've made me think of so many things that I haven't pulled out of the back of my mind for ages. So thank you for that.James Wallman 57:35But I think he may maximalism in our, you know, in our weekends, in our vacations, in our products. But only the stuff that's really good. If you think about a meal, really simple food cooked really well, is good. I think about some of the best restaurants, the most successful restaurants don't do the fancy food, they don't do the El Bulli kind of you know, crazy stuff. There's a restaurant in London called Jay Shiki. That just does simple food really well.Dan Harden 58:14I think there's a lot to be said about essence. Essence of experience. Essence of expression. You know, it reminds me of Roi Ku, you know, just like so few words. So few intonations so much meaning. And in today's society, it just seems like so many people are distracted with so much stuff. People sometimes lose sight of the fact that some of these simple essential things that life has to offer, they're there for the taking. But it's it's almost like it's so ever present these opportunities to experience the goodness of life. And yet you can't see it. It's almost like radio waves passing through us right now. I can't see it. But there's so much of it coming through us right now even as we speak. Why is that? Maybe there's just so much offered. And it's hard to get the attention of people to really understand Hey, you know what, it's okay to experience the essence. It might be a simple meal. It might be taking 10 minutes to look at a single painting where you start to feel something after not not 10 seconds because everybody wants that that instant, like Hey, where is it? Where's the punch line? You know, like a Rothko. It does not connect with you until you're sitting in a dark room with a Rothko, in a dim light. And after about 10 minutes, all of a sudden you realize oh my god, I'm feeling something. This almost like a deep vibration and understanding of visual vibration. turns into an intellectual vibration. All of a sudden, so much more is offered to you. That's what I find, to be the real meaning of essence. And it's so hard for people to absorb, to first see the essence. And to truly feel it and benefit from it.James Wallman 1:00:21I like what you said. I agree with you. I think that we are essentially tick box travelers. And there are many people who are tick box travelers through life. Who just want to get that thing. And they've done it. You know, if you talk to those people that do a two week, I guess you probably get to do a two week vacation in Europe. And they kind of go to Spain, Italy, Greece. And they're like, yeah, I think the other people that went into our country, they say I did that.Dan Harden 1:00:47Yeah, well, they step out of the tour bus. They take the pictures they get back on the tour bus. It's not the picture, it's experience.James Wallman 1:00:57Yeah, yeah. And maybe it's not their fault. It's definitely not their fault. But the problem is, if you watch too much TV, and you spend too much time online, and you're one of those people who's like, you think about a pinball machine. I think lots of people live their lives like they're in a pinball machine. And they're getting knocked here and pushed there. And, you know, maybe this is about like being on the ocean and pushed by the waves. Yeah, let's go to surfing as a way of thinking. You know, those people just get pushed around, they'll just go wherever. And then there are those people that would fighting against maybe the wave to get out. And then they'll get in there, right? The thing and maybe that's the… I'm warming to this idea of surfing as a metaphor for life. And I'm going to play here. You know, you know, the guys…Dan Harden 1:01:07Play with that for a minute.James Wallman 1:01:43Yeah, because maybe those people haven't learned that if you stop. The way you describe that Rothko picture. And obviously, you have a few in your home, Dan, who doesn't, right?Dan Harden 1:01:59Um, not real Rothko's. Those are all like 40 million a pieceJames Wallman 1:02:04Yeah, but too many people just want to see something and have been there done that tick the box. They think that's life. But the problem with that approach is because you've not paused long enough to appreciate something. And realize…Dan Harden 1:02:22I got to interrupt you because I love this idea of surfing because a surfer knows that that wave is here for about 20 seconds, you know. The good part of the wave. They appreciate that and they see it coming. They nail it. They ride it. The joy is, they know, it's very temporary. And if more people would view life like that, that it is very temporary. There is impermanence everywhere. Certainly in a wave. And every condition around it. You don't know if you're going to hit a rock. You don't know if you're going to be bitten by a shark. Yeah, life is the same way.James Wallman 1:03:05Yeah, there's a guy that taught me to surf. I was in Byron Bay, Australia, writing a piece for a magazine. I think it was not GQ, Esquire magazine. And he taught Elle Macpherson on the same board I was learning on for Elle, I have been in the same place not at the same time, regrettably, but laying down and then standing up. And I remember he said, When a wave would come in, and I am a pretty poor surfer. He was like, right, you know, I caught the first wave. He was like Oh, wow, okay, you're, you're British. And yet, you can actually do this a little. Big surprise. And I jumped off the wave, because I caught the good venues. Like, hold on, that wave has come all the way from the middle of the Pacific. Where was I? Oh, yeah. So that's the Atlantic. Come from the middle of the ocean, you ride it till you can't ride it anymore. And I thought that was a really interesting idea. But I'm totally with you.James Wallman 1:04:02When I give talks about this, this book time and how to spend it, I'll often start by by pointing out. I used to say, I can't think how many seconds it is now. I think it's only 64,000. Whatever it is, there's this idea of the time bank through a French guy. And if somebody gave you $64,000 every day, and at the end of the day, your bank account went to zero. What would you do is the question and the numbers not exactly that. And the answer, then I don't want to jump in is you;d spend as much as you could. Because otherwise, the money's gone. And that's what life is like. You get these 24 hours every day and it's gone. So how you spend it. It's not just about… I guess it's not just about the quantity of that time, but it's the quality of that time. And I think what you're talking about there is about focusing. And you know, Joseph Campbell, who wrote the book, The hero with 1000 faces about the hero's journey, really. He moved From the hero's journey, I think much more into this idea of being the vitality and a bit of feeling alive. And I think way too many people is that what is that wonderful zombie movie from like, late like late 70s, early 80s about that kind of that uses zombies as a kind of as a metaphor for consumerism. Dawn of the living dead, I think it is.Dan Harden 1:05:24Right, right.James Wallman 1:05:26And, you know, too many people are basically living their lives as they've been, you know, turn on the TV, go to work, drink coffee, come home…buy the things you're supposed to buy, you get your better time off. And we, of course, we are alive in moments, but we're too often asleep. And the key is to use our short window that we have to do something and to think about what we're doing.Dan Harden 1:05:51Yeah.James Wallman 1:05:52And that involves stopping in enjoying those moments, rather than moving on to the next moment.Dan Harden 1:05:57James, we've just come out of probably, well, definitely in the last 100 years, one of the strangest periods of time. With this pandemic, and all the fear and uncertainty in our society. And all this discussion about the future and maybe rethinking the ways that w

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