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11 episodes with oishii
10 episodes with oishii
2 episodes with oishii
8 episodes with oishii
2 episodes with oishii
2 episodes with oishii
2 episodes with oishii
2 episodes with oishii
How do you build a globally scaled seafood company rooted in ancient Japanese techniques, humane animal treatment, and radical transparency – all before the age of 26? Meet Saif Khawaja, the founder and CEO of Seremoni, a startup that's reinventing the seafood industry from the ground up. Launched in 2024, Seremoni is a vertically integrated company setting a new benchmark for quality and ethics in seafood by merging time-honored Japanese craft with cutting-edge technology. To bring his vision to life, Saif assembled a dream team: engineers from SpaceX, veterans from premium seafood brands, and small-scale fishermen from across the globe. His mission? To build a new kind of supply chain – one powered by empathy, precision engineering, and economic equity – and to make Michelin-quality seafood accessible to everyone. In this episode, Saif shares how a Wharton thesis and a philosophical reckoning ignited a radical idea. He walks us through the early days of grit and experimentation, the challenges of leading teams twice his age, and why he believes world-changing companies are often born from deep moral conviction, not spreadsheets. Show notes: 0:25: Saif Khawaja, Founder & CEO, Seremoni – Saif opens up about how reading Peter Singer's essay “If Fish Could Scream” profoundly impacted him and inspired the development of Seremoni and how his hands-on experience as a commercial fisherman exposed him to artisanal methods and the biology of how stress affects flavor and decomposition in fish. He talks about how the company's tools and robotics scale ikejime techniques in the U.S., pursuing vertical integration to ensure quality and pay fishermen more fairly, and how he convinced investors, chefs and retailers to buy into his vision. Saif also discusses his management of a growing team of over 30 people, and how he is building a values-driven movement that is guided by a strong moral compass. Brands in this episode: Seremoni, Ōra, Oishii
Camilla Marcus, founder of west-bourne is my guest today and as someone who embodies the intersection of sustainability and community, her various collections feel right at home. She's a chef, entrepreneur, activist, and environmental trailblazer, redefining how we think about food, gathering, and planetary care - which is probably why she's been named one of Fast Company's Most Creative People in Business.As the founder of west~bourne, New York City's first zero-waste certified restaurant turned regenerative provisions brand, Camilla is deeply committed to making a lasting impact.Beyond her work in hospitality, she co-founded ROAR and the Independent Restaurant Coalition, collaborated with visionaries like Oishii, Ron Finley and MAD Agriculture, and written a cookbook, My Regenerative Kitchen, that empowers us all to eat well while doing good. And yet, as ambitious as her career is, Camilla also finds inspiration and grounding in the art of collecting.Today, we'll dive into the stories behind her incredible collections—vinyl records that set the tone for gatherings, signed menus that archive her love for what she calls a restaurant's first piece of art, and ceramics that embody her ethos of mindful craftsmanship. We'll hear how her collections reflect her values, influence her creative process, and offer a quiet, yet natural place to turn in the midst of her ever-expanding world.So without further adieu, this is Camilla Marcus, for Collectors Gene Radio.Westbourne - https://westbourne.com/Westbourne Instagram - https://www.instagram.com/westbourne/?hl=enCamilla Marcus Instagram - https://www.instagram.com/camilla.marcus/?hl=enCollectorsGene.com - https://collectorsgene.com/Cameron Steiner - https://www.instagram.com/cameronrosssteiner/?hl=en
Today I would like to talk about what Japanese people eat during the cold season. After listening to this episode, I am sure you will want to try Japanese nabe dishes!
AI applications in vertical farming have the potential to usher in a new model that not only yields a high volume of quality product, but also offers a much smaller carbon footprint in terms of resources and the space necessary to deploy them. By incorporating AI, robotics and vertically stacked crops in controlled environmental conditions, the vertical farming model might be a gamechanger in the agricultural sector. Hiroki Koga, co-founder and CEO of Oishii, the company behind the world's largest indoor vertical farm, joins The Excerpt to share his insights into how AI is transforming farming potential. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hello!Sushi and sashimi are now global sensations. But how sushi begun? The book Oishii reveal the deep history of sushi which began perhaps in China and mostly as a sour fermented food.On this episode i have the honour to have as a guest Professor Eric C Rath of the University of Kansas to explain to us the history of sushi in Japan and how it conquered the world!Our discussion is based of course on his 2021 book "Oishii: The History of Sushi" which is rather lovely and detailed and is out now by Reaktion Books.Enjoy!The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
On a special “This is New Jersey” episode of Lessons in Leadership, Steve and Mary talk with Brendan Somerville, Co-Founder & COO, Oishii, about his journey as an agriculture entrepreneur and his passion for vertical farming. Then, Steve talks with Deborah Visconi, President & CEO, Bergen New Bridge Medical Center about healthcare innovation and the … Continue reading Lessons in Leadership: Brendan Somerville and Deborah Visconi
Episode 281: #origins2024 Preview Introduction: News: Game Brewer is no more! Oishii! Food Stall Clash - 11 days, $26 Apothebakery: The Culinary Alchemists - 13 days, $63 Games played: Doomlings Come Together #origins2024 Preview: Jason 5 - Seaside Katie 5 - Cafe Baras (demo) Jason 4 - Juicy Fruits Mystic Islands Katie 4 - Orleans: The Plague ($30) Jason 3 - Little Alchemists Katie 3 - Dabba Walla (sale?) Jason 2 - Middle Ages Katie 2 - Spectral ($45) Jason 1 - Rats of Wistar Katie 1 - Sprocketforge (demo) Honorable Mentions: French Quarter, Off with His Head, Honey Buzz: Fall Flavors, Now!, By the Seashore, Blueprints of Mad King Ludwig, Ito, Order of the Day: Normandy Closing:
Send us a Text Message.LIKEITORNOT is back with another 1! 1st off, an episode this special meant calling Tre & getting some wings for the show & if you pay attention to the podcast then you know that Tre is the owner of Wing Wizard & Thingz. And boy did he come through! And on one day notice! He also sat down and rolled up some nice fat joints of the Oishii s/o my guy Travis. Anyways to get to the fcking point, I had a Tacoma living legend on the podcast (Tre joins too y'all!) and he needs no introduction so I don't know how I'm gonna announce it but Dontay Harris sat down with LIKEITORNOT last week. Yep. Killa. The chosen one. Host of the Crucial Conversations Podcast. Coach Harris. A dad, a father, a big brother and a great friend to many. We ate wings and drank Coors lights & Dontay just really opened up & was candid about his journey. It's truly a must listen to anyone who has ever thought of giving up. In sports, in school, at work or even at life. June is mental health awareness month and it lines up perfectly with this episode right here and it's not on purpose, it's with purpose & with that being said, we expedite this one to you and part 2 will be coming very soon, so please stay tuned & thank you for listening & supporting the podcast, LIKEITORNOT
Our Social Media Pages, follow us and engage with the Pill-grim community!Join our Entre CommunityInstagramTwitter YouTubeTikTokLinkedIn And now for this week's prescription:On this week's dose, (1:52) we start with Oishii, the world's largest indoor vertical strawberry farm, and their $134M Series B. Then (10:40), we break down RapidSOS, a startup that harnesses artificial and human intelligence to fuse life-saving data from over 540M devices in our nation's homes, schools, trains, cars, buildings and personal devices, and their $150M Series C. Lastly (17:24), we close out this week's dose with a Pillfolio Update as we cover Liquid Death's $67M funding round as the killer canned water company continues to murder the competition. Sources:https://oishii.com/https://pitchbook.com/news/articles/vertical-farms-startup-oishii-134m-agtech-roundhttps://bnnbreaking.com/finance-nav/oishii-secures-134m-in-funding-boosting-japan-style-indoor-strawberry-farms-in-ushttps://www.foodnavigator-usa.com/Article/2024/02/28/oishii-raises-134m-in-turbulent-time-for-vertical-farms-to-expand-production-distribution-its-portfolio#https://rapidsos.com/https://rapidsos.com/our-latest/150m-funding-round-led-by-blackrock/https://www.govtech.com/biz/blackrock-investment-closes-rapidsos-150m-funding-roundhttps://liquiddeath.com/https://www.morningbrew.com/daily/stories/2024/03/12/liquid-death-water-valued-above-1b https://www.businesswire.com/news/home/20240310837019/en/Liquid-Death-closes-67-million-in-strategic-financing-including-top-distributors-at-1.4-billion-valuation Music Credit: Chapter One by Cole Bauer and Dean Keetonhttps://www.instagram.com/colebauer/https://www.instagram.com/deankeeton/?hl=enDisclosure:The views, statements, and opinions, expressed herein by the hosts and guests are their own, and their appearance on the podcast should not be construed as reflecting the views or implied endorsement of Independent Brokerage Solutions LLC or any of its officers, employees, or agents. The statements made herein should not be considered an investment opinion, advice, or a recommendation regarding securities of any company. This podcast is produced solely for informational purposes and is not to be construed as an offer to sell or the solicitation of an offer to buy a security.
Y Combinator has become arguably the most powerful force in tech. It touts that five-and-a-half of the startups that have participated in it have become unicorns . . . which is at least double that of rival accelerators such as TechStars and 500 Global. But it started suffering from exactly the kind of corporate bloat that its founder Paul Graham abhorred. Current president and CEO Garry Tan—who also happens to be a YC alum—took over last January and promised to reclaim YC's roots and focus on serving early-stage founders. Here's Fast Company senior writer Ainsley Harris to help fill us in on the behind-the-scenes action. In theory, there are a lot of benefits to indoor farming . . . they often use 90% less water than traditional farms and can produce year-round crops, but we've also seen a whole bunch of companies like AeroFarms, AppHarvest, and others really struggle to make the unit economics work. We wanted to hear from Oishii cofounder and CEO Hiroki Koga. His luxury strawberries can be purchased at Whole Foods for $15. Here, he talks about the challenges of vertical farming, and explains why he recently raised a whopping $134 million to expand his operation.
Today's guest is Silvana Pijoan, a second-generation vintner producing wines on Pijoan, her family estate located in Ensenada, a coastal town in the Mexican wine region Valle de Guadalupe. Silvana grew up learning the process, from grape to glass, from her winemaker father, Pau Pijoan, and eventually convinced him to start bottling natural wines.Silvana joins host Abena Anim-Somuah to chat about growing up on her father's vineyard, bringing a modern spin to her father's classic winemaking style, the state of wine agriculture and tourism in Mexico, and more. Don't miss Silvana's voicemail to her future self!Thank you to Kerrygold, Oishii, and OpenTable for supporting our podcast. Join us for our live Future Of Food Is You podcast event in Miami on Friday, March 8th, International Women's Day. For more details, visit cherrybombe.com. More on Silvana: Instagram, Pijoan VinosFollow Abena on InstagramCherry Bombe on InstagramFuture Of Food Is You transcripts can be found hereSubscribe to Cherry Bombe Magazine and get free shippingHosted by Abena Anim-SomuahProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network
We have a special episode this week coming to you from Mexico City. Today's guest is Lorea Olavarri. Lorea is the chef, owner, and partner of three restaurants across CDMX: Nero, a pasta bar, Er Rre, a French-style bistro, and Margot, a daytime rooftop eatery offering classic French dishes. Lorea grew up between Mexico and France in a food-obsessed family. She graduated from fashion school and worked a brief stint as a jewelry designer before developing a passion for making pasta and pivoting to food full time. Lorea joins host Abena Anim-Somuah to chat about her childhood food memories, the ins-and-outs of opening restaurants, and her dreams of staging at places like Le Bernardin in New York City.Don't miss Lorea's voicemail to her future self!Thank you to Kerrygold and Oishii for supporting our podcast. Want to be a guest speaker at our upcoming event in Miami on March 8th? Apply here. More on Lorea: Instagram, Er Rre, Nero, MargotFollow Abena on InstagramCherry Bombe on InstagramOdette Olaverri's Episode can be found hereFuture Of Food Is You transcripts can be found hereSubscribe to Cherry Bombe Magazine and get free shippingHosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network
We're here celebrating one year of Oishii Sushi Bakes courtesy of owner Nikki Tran! Nikki joined us on the show about a year ago to spread the gospel of delicious sushi bakes and we've gotten to watch her grow and flourish in the last year. To add to the usual Jungle Jim's chaos, Nikki brought along the excellent Fat Ben of Fat Ben's Bakery to make a photorealistic sushi bake CAKE! I know, I too love the "Is It Cake!?" insanity and I'm so glad you're here to enjoy with us. We talk about our favorite restaurants, we talk Asian cuisine, we learn about what to expect from Oishii over the next year and also how Fat Ben got his nickname! Thanks for tuning in!
In this Best Possible Taste interview, Sharon Noonan talks to Ciara Troy, founder of Oishii Foods Ltd. Launched in 2006 by Ciara Troy, Oishii (meaning ‘delicious') Sushi is Ireland's leading artisan producer of a premium ready to eat sushi range. The business has weathered countless storms – challenges brought about by Brexit and Covid were quickly followed with rising raw material costs, supply chain issues and sky-high energy bills. However, Ciara and her team have demonstrated grit and resilience in protecting the business, focussing on growth, and improving efficiencies. This has resulted in an impressive 24 months of growth, with sales increasing by 130%. The business added more retail outlets to their distribution channels which generated new customers, not only nationwide in ROI but also across the border in Northern Ireland where Oishii sushi has been selling for more than 18 months. Visit www.oishiisushi.ie for more details. THE BEST POSSIBLE TASTE CELEBRATED 10 YEARS ON AIR IN 2023 MAKING IT IRELAND'S LONGEST RUNNING FOOD & DRINK RADIO SHOW & PODCAST. VISIT WWW.SHARONNOONAN.COM FOR LOTS MORE BPT INTERVIEWS!
This week we sit down and have a sesh with long time friend of the podcast, SOARE "The Bird" and discuss any and everything in regards to our strange realities. We've been friends since high school, and while our paths don't always cross, it's a great time when they do! He's a Louisville local graffiti artist, artist, poet, explorer, and collector of knowledges far and wide! Go check out his two publications "Bird's Eye View" and "From The Nest"; new copies coming soon available at @forthebiirds on Instagram! He's got plenty of art for sale on there as well! If you like the Dead, you'll love his art! TERPS 'N THINGS@zachbrownglass - 1 of 1 Clear Boro Maria Joint Holder @appalacian_organics_v2 - Oishii #9@therealbigwormorganics - Free Weed@terptaffy - 50mg TaffiesPrivate Sourced RSOThank you for listening and please make sure you check out all of our social medias and subscribe to our YouTube and Patreon!https://www.instagram.com/terpenetherapypodcast/https://www.patreon.com/terpenetherapypodcasthttps://www.youtube.com/channel/UCIuE6pg63WB2dwZ--1SgTig/featuredDISCLAIMER: All cannabis on this podcast was purchased legally and all individuals pictured consuming cannabis are over the age of 21. Terpene Therapy does not condone any use of illicit cannabis, especially by any persons under the age of 21.Support the show
We had the opportunity to sit with Fletcher of Archive Seeds & Chris aka Dammit Bobby, live in front of an audience at the 2023 The Smoking Jacket. We get to know a bit more about both Fletcher & Chris - including where they originally migrated West from & some of the motivations behind their respective crafts. We get some insight on the philosophy and practices behind the genetics from Archive Seeds, including their Oishii line & much more! www.thehashishinn.com Instagram: @thehashishinn www.patreon.com/thehashishinn Presented by: Rosin Evolution www.rosinevolution.com THI710 - SAVINGS CODE to save 5% & SUPPORT the podcast
CHECK OUT EVERYTHING FIRESIDE TALKS LINK IN BIO!!! CHECK OUT TwoSetViolin: https://m.youtube.com/@twosetviolin shoutout to Oishii's!! https://m.facebook.com/profile.php?id=100068728582419 #foryou #viral #foryourpage #fypシ #motivation #youtube #reels #tiktok #tiktokviral #bobatea --- Support this podcast: https://podcasters.spotify.com/pod/show/firesidetalks/support
The crew is back with a special episode, fresh from their amazing adventure to Japan to bring you some of the best food recommendations that the country has to offer in the tried-and-true form of a RANK OFF. This isn't a listener rank, it's our own special rank to share with you just a tiny taste, a cheeky delicious morsel of the amazing journey that we had. While you're listening, please be sure to give us a like, a 5 star, a thumbs up or whatever your pod provider offers. We would truly appreciate it. We're always looking for new ideas for the wheel, so drop us a line! thatsrankpod@gmail.com insta/facebook/twitter - @thatsrankpod Youtube - That's Rank Podcast (coming soon) Music by Kelron --- Send in a voice message: https://podcasters.spotify.com/pod/show/thatsrankpod/message
On the cusp of Expo West 2023, the hosts highlighted a handful of meetups that they'll be attending at the annual event, including the first for MENA CPG, a new industry organization with a mission to elevate entrepreneurs and professionals of Middle Eastern and North African heritage who have been historically underrepresented and unrecognized in the food and beverage industry. They also discussed a recent study that links health issues to a commonly used sweetener, a platform for early-stage brands to build awareness, and a bevy of new products, including two backed by internet and pop music icons. Show notes: 0:45: Bands Named After Cities And Continents. SXSW Since The ‘86. Call Him Mr. Deez. – The episode opened with a chat about Europe's most popular song and why Ray might be the anchor for Taste Radio's bowling team. John discussed the potential impact of a study claiming that consuming significant amounts of erythritol may raise the risk of heart attack and stroke, a relatively simple way to raise the attention of industry gatekeepers, John's attempt to go viral on TikTok, a $50 six-pack of strawberries and Ed Sheeran's spicy foray into CPG. Brands in this episode: Mid-Day Squares, CENTR Enhanced, Wunder Eggs, Via Carota, Athletic Brewing, Super Coffee, Feastables, Andes Mints, Nguyen Coffee Supply, Pop & Bottle, Tucson Tamale, Oishii, Tingly Ted, Veroni, Farming Karma
【雑談】スラダン映画に向けて予習しまくっている --- Twitterアカウント始めました！質問やコメントなど受け付けています！ https://twitter.com/trycatch_fm Peingを開設しました！質問や取り扱って欲しいテーマなど送っていただけると僕たちのモチベーションが爆上がりします https://peing.net/ja/9045551273053f#question-form
You can go keto there!
On TikTok, these $20 Oishii omakase strawberries are going viral — but are they worth the hype and the price tag?.
Dashi, bento, ramen, gyozas, tempura, teriyaki, udon, sashimi... Los amantes de la cocina nipona tienen en Madrid un buen número de restaurantes donde degustar platos típicos de Japón. TMDHTM20220823_0029 En Madrid Directo recorremos algunos de ellos. Para disfrutar del mejor ramen te recomendamos Chuka Ramen Bar, en Echegaray, o Ran Ran Tei, en Orense. La robata, el grill de los japoneses En Japón es típico que los restaurantes se especialicen en un tipo de comida. También podemos encontrar las izakayas, lo más parecido a nuestro bar de tapas, con una gran variedad de especialidades. TMDHTM20220823_0030 Si lo que quieres es probar un poco de todo al mejor precio, nuestra ruta gastronómica te lleva hasta Musashi, el conocido "japotalego", en la calle de las Conchas, muy cerca de Callao, o Yoka Loca, en el mercado de Antón Martín. Guía para comer sushi en Madrid como un auténtico japonés Una opción más especial en en Txatei, Don Ramón de la Cruz, o Uemura, en Sánchez Pacheco, donde podemos encontrar tanto especialidades poco comunes como cocina fusión. TMDHTM20220823_0031 Para una celebración especial, y si te lo puedes permitir, nuestro periplo gastronómico se detiene en Zuara Sushi, en la calle Pensamiento. ¡Oishii!
IG:@oishiifoodtourshttp://www.oishii.site/
Oishii--the Tesla of vertical farms, plus the Climate Outreach Information Network. A California canal story correction, and it's all about Footprint.
John missed a podcast recording, but actually had a good reason, Sam shows his skills at making sympathetic noises. There is a news story about a bad parent, which makes John and Sam feel better about themselves, plus Pants on Fire, where the pair try to fool each other with lies or truths based on their Christmas holiday. Yes you read that right, Christmas holiday chat in February. A fun filled comedy podcast, introduced by John Maurice and Sam O'Toole. They have been comedians for years, friends for longer, and humans for longer than that. You'd be mad to miss it. Find us on Facebook, Twitter, and wherever you get your podcasts. www.johnandsaminjapan.com
This week Morgana checks out the webtoons of Morgana and Oz and Boyfriends while dakazu reads Yuichi Yokoyama's Outdoors and the 1600′s historical travel log Dampier no Oishii Bouken! Then we review Toranosuke Shimada's award-winning sci-fi saga of cyber-persons thriving in a world where humanity is dying with Robo Sapiens: Tales of Tomorrow!!! Send us emails! mangamachinations@gmail.com Follow us on Twitter! @mangamacpodcast Check out our website! https://mangamachinations.com Check out our YouTube channel! https://www.youtube.com/mangamactv Check out our tumblr! http://mangamachinations.tumblr.com Join our Discord! https://discord.me/mangamac Buy us a Ko-fi! https://ko-fi.com/mangamac Timestamps: 00:00:00 - Intro Song: “Are You Ready For Me Baby” by Funky Giraffe, Opening, Introductions, Our BEASTARS Compendium YouTube video 00:02:39 - Listener Mail: Middle school delinquents of Tokyo Revengers 00:15:17 - Whatchu Been Reading: Transition Song: “Funkymania” by The Original Orchestra, Morgana read the webtoons of Morgana and Oz and Boyfriends 00:19:40 - Morgana experienced older Junji Ito works with Deserter: Junji Ito Story Collection 00:23:20 - dakazu was impressed by the sequential artwork in Yuichi Yokoyama's Outdoors 00:27:41 - Dampier no Oishii Bouken follows privateer William Dampier as he explores the tastes and sights of the 17th century oceans 00:31:44 - News: Naoki Urasawa works get digital releases 00:35:21 - Next Episode Preview and Rundown: Twiple Dip, We will revisit three Triple Dip picks and read their second volumes, Including: Dai Dark by Q Hayashida, Even Though We're Adults by Takako Shimura, and The Kurosagi Corspe Delivery Service by Eiji Otsuka & Housui Yamazaki 00:36:47 - Main Segment One Shot: Robo Sapiens: Tales of Tomorrow, Transition Song: “It's Over” by Generation Lost, We review Toranosuke Shimada's award-winning science fiction saga about a world where artificial intelligence is replacing a dying humanity 01:15:09 - Next Week's Topic: Dai Dark/Even Though We're Adults/The Kurosagi Corspe Delivery Service, Social Media Rundown, Sign Off Song: “Crazy for Your Love” by Orkas
Bu bölümde konuştuğumuz konulara ait bağlantı ve videolar:Taliban, kadınlara erkek refakatçi olmadan seyahat etmeyi yasakladıGöz bozukluğunu düzelten göz damlası (İngilizce)Çileklerin Tesla'sı Oishii (İngilizce)James Webb Teleskobu (İngilizce)Barış Özcan'ın anlatımı ile James Webb Teleskobu
Nous évoquons également une ferme verticale de fraises qui prend de la hauteur, du vinaigre, un produit du quotidien qui reprend de la noblesse et du nouveau champion du monde de pâté en croûte, qui, attention, n'est pas Français !
Watch organic farmer Chris Brigatino show CIA Chef Toni Sakaguchi some of the heirloom Japanese vegetables he's growing as a part of the Oishii Nippon (“delicious Japan”) Project: fioretto, negi and zuccuri. He focuses on the vegetable staples of Washoku, Japan's traditional practice of respecting nature in the harmonious production, preparation and eating of food. Get recipes and watch the full video series with closed captions here! Want to grow your own Japanese vegetables? Find Japanese heirloom seeds here!
Chegou a hora de falar sobre o anime com a waifu mais famosa de todas! E sobre o que é esse anime? Vale a pena assistir? SE INSCREVA NO PODCAST ► https://www.youtube.com/channel/UC1NrZogKSjFW2y1UlnBIftw NOS SIGA NO INSTAGRAM ► https://www.instagram.com/oishiicast/
20 years have passed since the horrendous events of 9/11. It feels like ages ago, and at the same time, just like yesterday. For most of us, thinking back on 9/11 brings back sad memories of a vulnerable time for our nation. However, for Arab-Americans, those feelings go even further because there is a clear delineation between life before and life after 9/11 in terms of how welcome and accepted they have felt by American society. In honor of the 20th anniversary of this landmark day, we invite Arab-American guests Anna Masad and Ziad Elsahili to discuss their memories of 9/11, and the impact that the consequent Islamaphobia ignited by that date has had on their lives immediately after the incident, as well as the continuing biases they face to this day. From being racially profiled at airport security because of their names to explicitly being called derogatory terms for cheap laughs, we discuss all the subtle and direct ways that being Arab in America is distinct from the experiences of those from other communities. On a more positive note, we end the episode by discussing ways in which we see hope for more acceptance of the diverse range of communities in the U.S. as a result of the more open conversations we as a nation are having around race relations, diverse perspectives, and generally thinking outside of oneself. ---- For those still reading, let's dedicate a moment of silence and respect to all those who have lost their lives, family, and friends on 9/11 and in the 20 year long war we're finally closing the chapter on. Thank you to all the heroes who have fought for, and continue to fight to keep our country and our allies safe. ------- Season 4 Partner - 5AM Ramen: Use our discount code: REALLYFROM5 at checkout on instantramen.jp to get 5% off your order + free worldwide shipping of premium, curated instant ramen shipped direct from Japan. Oishii!
No episódio de hoje vamos falar dos nossos vilões de animes preferidos e o que torna cada um tão marcante! SE INSCREVA NO PODCAST ► https://www.youtube.com/channel/UC1NrZogKSjFW2y1UlnBIftw NOS SIGA NO INSTAGRAM ► https://www.instagram.com/oishiicast/
Have you heard of the "lie flat" or "tang ping" movement in China? It's a movement among young people that first cropped up in April 2021 largely in reaction to China's infamous 9/9/6 culture (working from 9am-9pm, 6 days/week), and has since been reported on widely by western and eastern media. Young people are rejecting the ideas they've been sold on what makes for success and happiness - constantly hustling at work to move up the ladder (even at the expense of your personal life and mental well-being), marriage, family, owning property, etc. Instead, they favor living a life in which they are getting by, but not striving for much more. In this episode, we dissect what this movement is, we speculate about why it came to be and how prevalent it really is, and we relate the sentiment back to our own struggles in terms of the pressures facing the millennial and Gen Z generations of conforming to a traditional definition of success and happiness. We end the episode by postulating what our own definitions of happiness are. ------- Season 4 Partner - 5AM Ramen: Use our discount code: REALLYFROM5 at checkout on instantramen.jp to get 5% off your order + free worldwide shipping of premium, curated instant ramen shipped direct from Japan. Oishii!
Hiroki Koga, CEO, and co-founder of Oishii, shares his inspirational story on today's episode of Tech Talks Daily. Oishii is the company behind the world's largest indoor vertical strawberry farm, where Hiroki is on a mission to transform the future of farming/agriculture and make the most delicious and healthy produce available to everyone. With continued tech innovations, indoor vertical farming is becoming a more sustainable farming practice and a better way to cultivate fruits/vegetables at any time of the year with less land and water. Hiroki and his team have been able to marry ancient Japanese farming techniques with modern AI/ML technologies, which has allowed them to produce their Omakase Berry. A Japanese varietal is known for its sweetness, creamy texture, and aroma. The Omakase Berry is an example of cultivating tasty, nutrient-rich fruits while keeping sustainability a top priority. Hiroki shares the technology behind the vertical farming world, the precise technologies needed, and its potential in providing communities with hyper-local and organic fruits/vegetables with little to no carbon footprint. I also learned how Oishii incorporated AI and machine learning technologies with rigorous farming practices to develop a first-of-its-kind pollination method conducted naturally with bees.
We've spent a lot of time investigating our own perspectives of what it means to be Asian American. But what does being Asian American mean to other Asians across the world, and how does the larger Asian diaspora think of race and identity? We're joined this week by Cherrie from With Chinese Characteristics podcast to dive into this topic. We kick off the episode by asking Cherrie to explain her experience transitioning from the majority in China to a minority individual in the US. Along the way, we ask her to reveal the most amusing and the wackiest experiences she has had as an Asian American individual. We also look into how the disparate ethnic groups in China think of each other, and how socioeconomic divides reinforce divisions between and within ethnic groups. Join us at the close for the Fortune Cookie, where we ask Cherrie to spill the secrets on how Asians in Asia really perceive Asian Americans. You can listen to With Chinese Characteristics podcast on all major podcast networks! With Chinese Characteristics is a podcast where co-hosts Cherrie and Natalie discuss interesting topics involving China and Asian-Americans. ------- Season 4 Partner - 5AM Ramen: Use our discount code: REALLYFROM5 at checkout on instantramen.jp to get 5% off your order + free worldwide shipping of premium, curated instant ramen shipped direct from Japan. Oishii!
Nesse episódio vamos falar desse anime incrível, mas que às vezes se passa bastante... Mas vale a pena assistir? Vem descobrir! SE INSCREVA NO PODCAST ► https://www.youtube.com/channel/UC1NrZogKSjFW2y1UlnBIftw NOS SIGA NO INSTAGRAM ► https://www.instagram.com/oishiicast/
The idea of "saving face" is so foundational to Chinese and broader Asian culture that it's often difficult to accurately describe in English words and within a western context. Shame? Disgrace? The opposite of bringing honor to your family/community? How do you explain the importance and impact of such an underlying, community-first concept to a "me first" western society? In this episode we break down what "saving face" or avoiding "diu lian" (in Mandarin) means to us, how it's driven some of our big life decisions, and the amount of pride or disappointment those decisions have brought onto our families and communities. Though we don't agree with everything around the idea of saving face, we also discuss some positive elements of this concept that we think are valuable and that we would want to pass on to future generations. ------- Season 4 Partner - 5AM Ramen: Use our discount code: REALLYFROM5 at checkout on instantramen.jp to get 5% off your order + free worldwide shipping of premium, curated instant ramen shipped direct from Japan. Oishii!
Acupuncture, gua sha, ashwaganda - as a lot of East/South Asian medicine become more popularized in western society, we wanted to discuss what happens when East meets West. This week we discuss Chinese medicine, Ayurvedic medicine, and "traditional" aka western medicine with special guest, Dr. Sandeepa Mullady, an Indian-American neurologist who is trained in western medicine but who is very spiritually-centered and grew up seeing Ayurvedic doctors. We discuss how the thousand years-long practices from Eastern medicine are focused on preventative care, maintaining the balance of mind, body, and soul, whereas western medicine continues to make impressive technological advances but is largely focused on fixing what is already broken. How have these two sides of medicine started to integrate with each other, and what benefits can we gain from utilizing both? Listen in to find out! Note: Opinions of Dr. Sandeepa Mullady are her own and not affiliated with her place of work. ------- Season 4 Partner - 5AM Ramen: Use our discount code: REALLYFROM5 at checkout on instantramen.jp to get 5% off your order + free worldwide shipping of premium, curated instant ramen shipped direct from Japan. Oishii!
Dating can be a minefield of expectations, both from yourself and from your culture. This week we're exploring what it means to date outside the race, and why we would want to (hint, hint: societal pressures growing up telling us what was attractive played a huge part). While our parents had expectations of who we should be courting, the reality of not living in our motherland is that those expectations tended to fall really short. We dive into this and other ideals our parents had about who we should date based on their cultural upbringing. And we certainly brought our own glamorized images of our potential partners to the table, omitting many of the challenges that come with dating someone who comes from a different background. We look into these internal goalposts and how they influenced our desire to (or not to) date outside of the race. Lastly, listen to the end to hear about the most difficult cultural concepts we've had to explain to our partners in the closing Fortune Cookie. ------- Season 4 Partner - 5AM Ramen: Use our discount code: REALLYFROM5 at checkout on instantramen.jp to get 5% off your order + free worldwide shipping of premium, curated instant ramen shipped direct from Japan. Oishii!
We always like to end on a sweet treat, but why not dedicate an entire episode to one? This week we're talking about boba or bubble tea - the delicious dessert imported from our motherland Taiwan. Prepare for a history lesson, as we open the episode with a look into how boba came to be and how it found its way to the United States. As such a ubiquitous treat, we discuss how this tasty snack is actually entangled with Asian culture both here for Asian-Americans and in Asia where it originated. Of course with its rising popularity, many new shops have taken boba to the extreme - and we review all of these new fads. Finally, we share our favorite boba orders with you, listeners - try them out! ------- Season 4 Partner - 5AM Ramen: Use our discount code: REALLYFROM5 at checkout on instantramen.jp to get 5% off your order + free worldwide shipping of premium, curated instant ramen shipped direct from Japan. Oishii!
Hoje vamos falar do filme Demon Slayer: Mugen Train, a sequência DIRETA do anime! SE INSCREVA NO PODCAST ► https://www.youtube.com/channel/UC1NrZogKSjFW2y1UlnBIftw NOS SIGA NO INSTAGRAM ► https://www.instagram.com/oishiicast/
Welcome to Episode 85 of the Asian Hustle Network Podcast! We are very excited to have Hiroki Koga on this week's episode. We interview Asian entrepreneurs around the world to amplify their voices and empower Asians to pursue their dreams and goals. We believe that each person has a message and a unique story from their entrepreneurial journey that they can share with all of us. Check us out on Anchor, iTunes, Stitcher, Google Play Music, TuneIn, Spotify, and more. If you enjoyed this episode, please subscribe and leave us a positive 5-star review. This is our opportunity to use the voices of the Asian community and share these incredible stories with the world. We release a new episode every Wednesday, so stay tuned! The U.S. agriculture industry is constantly evolving as technological innovations continue to change the way we cultivate food, and shift consumers' attitudes on the importance of eating fresh and organic produce. Recently, indoor vertical farming has further proven its potential to support communities with hyper-locally grown produce while being rich in nutrients and taste. The first thing Hiroki Koga instantly noticed when he moved to the United States from Japan – where fruit such as strawberries are a delicacy – is that produce in the U.S. is less flavorful than what he was accustomed to growing up in Japan since the U.S. agriculture industry prioritizes yield and shelf life over taste and nutrition. Since then, Hiroki has made it his mission to bring the finest Japanese strawberries to the U.S. consumer market and founded Oishii – the company behind the world's largest indoor vertical strawberry farm and the Omakase Berry – in 2016 while he was pursuing his MBA at the University of California, Berkeley. With Hiroki's leadership and knowledge of ancient Japanese farming techniques, Oishii is the only player in the industry to produce pollinated fruit using AI and machine learning technologies at a commercial scale – considered the most sophisticated crops to grow indoors because of long cultivation cycles – while using zero pesticides to produce perfectly ripe, delicious strawberries year-round for consumers. Please check out our Patreon at @asianhustlenetwork. We want AHN to continue to be meaningful and give back to the Asian community. If you enjoy our podcast and would like to contribute to our future, we hope you'll consider becoming a patron. --- Support this podcast: https://anchor.fm/asianhustlenetwork/support
De volta pra apresentar um anime para vocês: Guilty Crown! A história de um garoto que adquiri o poder de materializar o coração das pessoas em armas e ferramentas. SE INSCREVA NO PODCAST ► https://www.youtube.com/channel/UC1NrZogKSjFW2y1UlnBIftw NOS SIGA NO INSTAGRAM ► https://www.instagram.com/oishiicast/
Have you ever wondered what your college degree has done for you? Well, so have we! It has been such a contentious topic that we decided to turn it into an episode! This week we're talking all about college education - our personal experiences as well as our perspective on how our parents viewed it. We discuss the investment versus payoff of matriculating at a name-brand school, both from an undergraduate and graduate level. We also dive into what we actually got out of education, whether it's actual knowledge or just street knowledge. Finally, we take a look at popular new forms of education and how that could transform the traditional Asian studies pathway into something more. Tune in and educate yourself! ------- Season 4 Partner - 5AM Ramen: Use our discount code: REALLYFROM5 at checkout on instantramen.jp to get 5% off your order + free worldwide shipping of premium, curated instant ramen shipped direct from Japan. Oishii!
Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi's development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi's past, its variety and sustainability, and how it became one of the world's greatest anonymous cuisines. Jingyi Li is a PhD Candidate in Japanese History at the University of Arizona. She researches about early modern Japan, literati, and commercial publishing. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi's development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi's past, its variety and sustainability, and how it became one of the world's greatest anonymous cuisines. Jingyi Li is a PhD Candidate in Japanese History at the University of Arizona. She researches about early modern Japan, literati, and commercial publishing. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network
Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi's development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi's past, its variety and sustainability, and how it became one of the world's greatest anonymous cuisines. Jingyi Li is a PhD Candidate in Japanese History at the University of Arizona. She researches about early modern Japan, literati, and commercial publishing. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/east-asian-studies
Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi's development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi's past, its variety and sustainability, and how it became one of the world's greatest anonymous cuisines. Jingyi Li is a PhD Candidate in Japanese History at the University of Arizona. She researches about early modern Japan, literati, and commercial publishing. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/japanese-studies
Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi's development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi's past, its variety and sustainability, and how it became one of the world's greatest anonymous cuisines. Jingyi Li is a PhD Candidate in Japanese History at the University of Arizona. She researches about early modern Japan, literati, and commercial publishing. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/book-of-the-day
Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi's development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi's past, its variety and sustainability, and how it became one of the world's greatest anonymous cuisines. Jingyi Li is a PhD Candidate in Japanese History at the University of Arizona. She researches about early modern Japan, literati, and commercial publishing. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture
C'est bon, non ? n'est ce pas ? = Oishii ne !
Would you like to play a game....about Asian TV and cinema? This week we're bringing you a fun new game show format co-hosted by Raymond Luu and Renee Ya from Reel Asian Podcast! We compete in a semi-free-for-all, semi-team-based game where we answer questions regarding all things Asian-American pop culture as it relates to celebrities, fun facts behind popular films, and plots from Asian TV/film. Along with shenanigan trivia, we share some must-watch Asian media and talk about how Asian representation in cinema has transformed. Finally, we close with a recap of some of the comically worst representations of Asians and yellow face in throughout recent history. What's the winning team get? You'll have to tune in to find out! ------- Season 4 Partner - 5AM Ramen: Use our discount code: REALLYFROM5 at checkout on instantramen.jp to get 5% off your order + free worldwide shipping of premium, curated instant ramen shipped direct from Japan. Oishii!
In honor of 4th of July, we wanted to examine where we are as a nation and if there's still hope for all of us to come back together after a very divisive past 4+ years... We discuss an often underrepresented (up to half) of the country that self-identify as independents, moderates, and/or centrists, and how a lack of strong identification with either extreme of the political spectrum has left many of them feeling underrepresented by the two-party system. We also discuss some hot button current issues (further restrictions on voting, $15 minimum wage), and how there is a lot to agree on in terms of the problem and the desire to find a solution, but where we often get stuck is the *how* and a lack of a trust in our elected officials to properly execute on these visions. We end things by postulating on if we feel hopeful for our country coming back together in a less divisive way in the future (spoiler alert: we do, with time). As always, we are not proclaiming to be experts on these matters by any means, and we always welcome feedback, especially from those who are much more informed! All discussion is simply our personal opinion on these matters :) ------- Season 4 Partner - 5AM Ramen: Use our discount code: REALLYFROM5 at checkout on instantramen.jp to get 5% off your order + free worldwide shipping of premium, curated instant ramen shipped direct from Japan. Oishii!
Bora falar sobre os primeiros animes que assistimos! E aproveitar pra dar algumas recomendações de animes pra entrar nesse mundo! SE INSCREVA NO PODCAST ► https://www.youtube.com/channel/UC1NrZogKSjFW2y1UlnBIftw NOS SIGA NO INSTAGRAM ► https://www.instagram.com/oishiicast/
Vamos falar sobre o aclamado Demon Slayer (Kimetsu no Yaiba) e discutir se esse anime é tão bom quanto falam! SE INSCREVA NO PODCAST ► https://www.youtube.com/channel/UC1NrZogKSjFW2y1UlnBIftw NOS SIGA NO INSTAGRAM ► https://www.instagram.com/oishiicast/
Frank Striegl is Founder of 5AM Ramen and Tokyo Ramen Tours. We discuss what it was like growing up as a bi-racial Filipino-American in Japan, how he found his place within Japanese society, why he is obsessed with ramen and built a business centered around it, and how the pandemic has given him a unique opportunity to think creatively about his business and other ways he can share the joy of ramen with people around the world. We've teamed up with 5AM Ramen to give our listeners a discount on the most premium, curated instant ramen direct from Japan, shipped free straight to your door. Use our discount code "REALLYFROM5" at checkout on instantramen.jp to get 5% off your order + free worldwide shipping. Oishii!
Bora falar sobre os clichês dos animes, aqueles momentos que todos que já viram animes vão conseguir identificar! SE INSCREVA NO PODCAST ► https://www.youtube.com/channel/UC1NrZogKSjFW2y1UlnBIftw NOS SIGA NO INSTAGRAM ► https://www.instagram.com/oishiicast/
Hoje vamos falar sobre Dr. Stone, o anime da ciência! SE INSCREVA NO PODCAST ► https://www.youtube.com/channel/UC1NrZogKSjFW2y1UlnBIftw NOS SIGA NO INSTAGRAM ► https://www.instagram.com/oishiicast/
Episode Summary Join Harry Duran, host of Vertical Farming Podcast, as he welcomes to the show, co-founder and CEO at Oishii, Hiroki Koga. Oishii grows the best fruit in the world by deploying ground-breaking vertical farming technology that pushes the boundaries of agriculture. Today, Harry and Hiroki talk about the origin story of Oishii and how they became the first in the world to grow fruit in an indoor vertical farm at commercial scale. Hiroki reflects on lessons he’s learned throughout his entrepreneurial journey, speaks to those who have influenced and inspired him and expounds on the importance he places on living up to the quality and standards of the Oishii brand. Finally, Hiroki shares his excitement for future expansion of his business and what excites him the most about the future of Oishii. Episode Sponsor CULTIVATD Key Takeaways 02:45 – Harry welcomes to the show Hiroki Koga, who talks about his experience living in Europe as a child, the decision to go into consulting and finding his passion 07:52 – Hiroki recalls the culture shock he encountered the first time he came to the U.S. 09:36 – Hiroki’s vertical farming origin story 15:41 – Hiroki speaks to what inspired him to launch Oishii 23:24 – Hiroki expounds on why he embraces tough challenges 25:12 – Harry and Hiroki talk about some of the more popular brands of fruit in Japan 28:00 – When Hiroki realized there was an opportunity in the vertical farming industry 32:36 – Hiroki recalls some of the early days of Oishii and what his marketing strategy was 38:19 – Hiroki describes the Omakase Berry to the audience and shares his plans for growth 43:03 – Hiroki reflects on lessons and takeaways from his journey thus far 45:41 – Who Hiroki looks to for inspiration and a tough question Hiroki has had to ask himself recently 50:52 – Harry thanks Hiroki for joining the show and let’s listeners know where they can learn more about Oishii and connect with Hiroki Tweetable Quotes “I was always trying to look for what my passion in life was. And I kinda struggled to find what I was truly passionate about when I graduated from college. And I went into consulting to try to find my passion.”(05:29) “When we think about ten or twenty years out, who’s going to succeed in the leafy green space is the company who can raise the most amount of money and who can produce a head of lettuce one cent cheaper than their competitors.” (17:11) “And that’s really when I started thinking that maybe if I started with a different crop that can overcome all of these hurdles that the leafy green companies have faced, maybe there’s a viable business model, a company, an interesting business model that’s not just about being a cent cheaper than competitors but something more exciting.”(19:11) “I think [Japan] has a very interesting culture when it comes to fruits. Instead of gifting wines, people will gift fruits.” (27:08) “I think the most important thing for us was not the early revenue, but making sure that we lived up to the quality and standards of the brand that we wanted to build.”(35:46) “The only thing that I have confidence in is my passion for this industry and my xperience in this industry and my knowledge and how I think this industry is going to trend. That’s my strength.”(47:22) Links Mentioned Hiroki’s LinkedIn Oishii Website Oishii Instagram Sponsor Info: Cultivatd Website Cultivatd Instagram Cultivatd’s Twitter Cultivatd’s Facebook
O primeiro episódio está aqui! Hoje vamos conversar sobre a primeira parte da última temporada de Attack on Titan. E vocês? Já assistiram o anime? O que vocês acharam? SE INSCREVA NO PODCAST ► https://www.youtube.com/channel/UC1NrZogKSjFW2y1UlnBIftw CONFIRA NOSSA PÁGINA PARCEIRA ► www.instagram.com/shit_picapau/ NOS SIGA NO INSTAGRAM ► www.instagram.com/oishiicast/
Patrick Lee is a serial entrepreneur best known for being a co-founder and former CEO of Rotten Tomatoes (rottentomatoes.com), a leading entertainment website focused on movie reviews and news. He is an advisor to a number of startups including Casetify, Instaread, Kiwi Campus, Oishii, WePloy, and Zeuss Technologies; and a mentor at a number of organizations including SOSV, Berkeley SkyDeck, Blue Startups, and Founder Institute. Patrick holds a BA in Cognitive Science from the University of California at Berkeley.
On this episode of Ichimon Japan we ask: What annoys you about living in Japan? Topics Discussed Some annoying things you might encounter while living in Japan The annoying practice of book stores in Japan sorting books by publisher rather than author Justifications for why bookstores in Japan arrange books by publishers instead of by the last name of the author like in the West The McDonald's ice cream float incident The good and bad of blindly following the rules The emotionless "zombie" greetings (like irasshaimase) that you hear in stores in Japan What the fake leaves in bento are called in Japanese Why fake plastic leaves are placed in bento in Japan Having shop clerks accompny you out the store Washiki (Japanese style) toilets One Reddit users complaint that Japanese people use certain adjectives like sugoi, kawaii, and oishii too much The many ways you can translate oishii The many ways you can add nuance and meaning to adjectives in Japanese Alternative ways to say oishii And much more! Support on Patreon If you enjoy Ichimon Japan and want to ensure that we're able to produce more episodes, then please consider becoming a patron on Patreon.com. You can join for just $1 a month and that comes with perks like early access to episodes, a shout-out at the beginning of a future episode, bonus content, and discounts to Kimito Designs. For $3 a month you get all that plus access to Japanese Plus Alpha, a podcast produced by me (Tony Vega) that focuses on the Japanese language and its many quirks. Whether you are studying Japanese or just enjoy learning about language and linguistics, you'll enjoy Japanese Plus Alpha. And it goes without saying that if you sign up, you'll also get my undying gratitude. Thanks in advance! Support on Patreon Sources, Links, Videos, Etc. Here are the English-language sources used for this episode. Why this American can’t stand Japanese bookstores Bento grass Things Foreigners Living in Japan Find Inconvenient/Annoying This article is where the quote about the overuse of certain Japanese adjectives was taken. According to the article, the quote was originally found in a Reddit thread. Here are the English-language sources used for this episode. 「おいしい」以外の言葉で美味しさを伝えられますか？全ライター必見「味を言語化するためのノウハウ」がすごすぎた なぜ、出版社別に本を並べる本屋があるのか？ The latest episode of the Japan Station podcast, can be found below. No Mask Required: A Chat with Comedian Kilara Sen | Japan Station 55 If you would like to check out the Kimito Designs shop, then use the link below. Remember to use the coupon code OPENING10 when you check out to get 10% off (valid until the end of 2020). Visit KimitoDesigns.com Japanese Vocabulary List Most episodes feature at least one or two interesting Japanese words or phrases. Here’s some of the ones that came up on this episode. All information is from Jim Breen's WWWJDIC. Aisu アイス (n) (1) ice (eng: ice, ger: Eis); (n) (2) (abbr) (See アイスクリーム) ice cream; icecream; (n) (3) (arch) (col) (Edo period pun on 高利貸し being homophonous to 氷菓子) (See 高利貸し・こうりがし,氷菓子・こおりがし) usurer; usury; loansharking Sofuto ソフト (adj-na,adj-no) (1) (ant: ハード・1) soft; (n) (2) (abbr) {comp} (See ソフトウエア) software; (n) (3) (abbr) (See ソフト帽) soft hat; felt hat; (n) (4) (abbr) (See ソフトクリーム) soft serve ice cream; (n) (5) (abbr) (See ソフトボール) softball Irasshaimase いらっしゃいませ (exp) welcome Haran/Baran ハラン/バラン the leaf found in bentos that is used as decoration (though modern day haran/baran are made of plastic they people used to use real leaves) Eko エコ (adj-na,pref) (abbr) (See エコロジカル) ecological; eco- Gizagiza ギザギザ : 刻刻; 段段 【ぎざぎざ(P); ギザギザ】 (n) (1) (on-mim) (uk) notches; serration; indentation; jaggies (stair-step artifacts in computer images); (adj-na,adv,adv-to,vs) (2) (on-mim) (uk) notched; serrated; jagged; corrugated; milled Oshibori おしぼり (n) wet towel (supplied at table) Washiki 和式 【わしき】 (adj-no,n) Japanese-style (esp. in reference to squat toilets) Umai うまい (adj) (1) delicious; appetizing; (2) skillful; clever; expert; wise; successful Bimi 美味 【びみ】 (n,adj-na) good flavor; good flavour; delicacy; dainty Kawaii 可愛い 【かわいい(P); かわゆい; カワイイ; カワイい】 (adj-i) (1) (uk) cute; adorable; charming; lovely; pretty; (adj-i) (2) (uk) dear; precious; darling; pet; (adj-i) (3) (uk) innocent; childlike; childish; lovable; (adj-i) (4) (uk) dainty; cute little; tiny Sugoi すごい (adj-i) (1) terrible; dreadful; (adj-i) (2) (uk) amazing (e.g. of strength); great (e.g. of skills); wonderful; terrific; (adj-i) (3) (uk) to a great extent; vast (in numbers); (adv) (4) (uk) (col) awfully; very; immensely Oishii おいしい (adj-i) (1) delicious; tasty; sweet; (adj-i) (2) (uk) attractive; appealing; convenient; favorable; desirable; profitable We Want Your Questions Is there something about Japan that confuses you? Is there something about Japanese culture that you would like to learn more about? Is there something in Japanese history that you would like us to explain? We're always looking for new questions about Japan to answer, so if you have one, please send it to ichimon@japankyo.com. Special Thanks Opening/Closing Theme: Produced by Apol (YouTube, Twitter, Facebook, Fiverr) Ichimon Japan cover art: Produced by Erik R. Follow Japankyo on Social Media Facebook (@JapanKyoNews) Twitter (@JapanKyoNews) Full Show Notes https:///www.japankyo.com/ichimonjapan What are you funniest Japanese mistakes? | Ichimon Japan 30
In Episode #19, Michael Anstendig and Hanna Lee chat with Devorah Lev-Tov, a freelance writer for the New York Times, National Geographic, Vogue, Saveur, Eater, Condé Nast Traveler, Travel + Leisure, Thrillist and other top outlets. Devorah covers food, drink and travel.Devorah has visited 50 countries and 41 U.S. states. Her adventures include crossing salt flats in Bolivia, skiing down the Swiss Alps, climbing a Himalayan peak in northern India, tasting dried reindeer in Arctic Sweden and walking along the Great Wall of China.Tune in to hear this worldly journalist share her thoughts on:1) How perseverance in the face of rejection is essential for a freelance writer and why sometimes she has to pitch a story numerous times to different publications before it finds a home.2) Why she loves hearing pitches from new and diverse voices because she wants to provide people with a platform.3) How simply introducing yourself via email can be a great way to build a new relationship with her.4) How she leverages Instagram to find potential stories, including breaking the news on Oishii strawberries in Eater.5) Why pitches should convince her why she should care about a particular story and want to write about it right now.6) Why hospitality & travel professionals who want to break into writing on these topics have a competitive advantage because of their real life experience and expertise.7) How she misses being exposed to different cultures due to travel restrictions.8) Why making guests feel safe and protected is the number one order of business in the COVID-19 era.Devorah also answers a listener question from Lindsey Johnson, co-owner of Expo, a cocktail bar in Louisville, Kentucky, and founder of Portland Cocktail Week and Camp Runamok. She asked what bartenders should do to stay relevant and visible to the media during mandated shutdowns.Connect with Devorah at @devoltv on IG and via email at devorahlevtov@gmail.com.Follow “Hospitality Forward” Podcast hosts Hanna Lee at @hannaleeny, Michael Anstendig at @michaelanstendig and our agency at @hannaleepr on IG.In this week’s “HLC Innovation Report,” we feature:#1: What We Are Reading This Week - “Drunk in China: Baijiu and the World’s Oldest Drinking Culture” by Derek Sandhaus. Our agency celebrates book authors we admire through our #AskTheAuthor series. Check out @hlcbookmedia on Instagram for our full interview on how Derek and Potomac Books brought his book to life (https://www.instagram.com/hlcbookmedia/).#2: Who We Are Honoring This Week - Doris Sun, Tastehunter for The World’s 50 Best Bars & The World’s 50 Best Restaurants. Her inspiring motto: “Know what it means to grind, but also know when to pause and have a cocktail.” We regularly toast pioneering women via our digital channels, so check out hannaleecommunications.com for over 270 women’s words of wisdom (https://www.hannaleecommunications.com/inspiring-women).#3: What We Are Celebrating This Week - The New York Institute of Technology. Starting in January 2021, this progressive university’s Debra Vogel Student Advancement Program is adding our “Hospitality Forward” podcast to their curriculums on their U.S. and Canadian campuses. We thank Dr. Robert Koenig for recognizing the importance of the podcast medium as a critical part of educating the next generation (https://www.nyit.edu/). #4: What Podcast We Are Listening to This Week - “The Tim Ferriss Show.” Tim recently interviewed Daniel Ek, the visionary CEO of Spotify, who went deeply into the art of seeing around corners, how his job as a CEO has been reimagined multiple times, the importance of balancing tasks that give energy and take energy, as well as his favorite books, like “The Alchemist” (https://bit.ly/33PAXHy). #5: Who Is Inspiring Us This Week - Chris Patino, spirits expert and brand strategist. Chris is a partner at Raised by Wolves, an award-winning craft cocktail bar in San Diego and co-founder of Bartender’s Weekend. He is also the co-creator of Simple Serve, a trade marketing agency. Chris is currently battling stage 4 cancer with humor and resilience. He is such a true inspiration for all of us. Please support his fundraising initiative by visiting https://thistshirtfightscancer.com/pages/about. See acast.com/privacy for privacy and opt-out information.
Welcome to Gift Guide Podcast, the Sequel: Presents Requested. (Can you tell we’re a little slap-happy after recording these eps?) If you haven’t tuned in for part one, here’s the deal: We’ve got lots of ideas from small businesses, many owned by women and BIPOC, (and none from Amazon)—and we have thoughts on organizations to donate to in someone’s honor, too. Are you ready for all the thoughts? Great, let’s get into it. Oh, and if you just can’t get enough, our 2019 installments are here and here. BROTHERS! 21 year old brother who has a new passion/major every week. Techie, creative, loves pasta. Grossy Pelosi merch: This Too Shall Pasta or Live Laugh Lasagna Designy pasta book: The Silver Spoon or The Geometry of Pasta Memoirs of people who found/made their own way: Notes from a Young Black Chef by Kwame Onwuachi, Just Kids by Patti Smith, and The Autobiography of Gucci Mane Subscription to Courier magazine Little brother, loves foreign affairs, about to graduate from college, very classic taste Subscription to Stranger’s Guide, The Atlantic, Monocle, or ProPublica A watch! Todd Snyder x Timex collab or Hodinkee for Swatches. Norse Projects x Hestra gloves J. Press Shaggy Dog cuffed hat 21 y.o. Lil bro who is way cooler than me. Into the outdoors, vintage jackets, anime. Hanafuda Flower Cards by Nintendo Atsuko long-sleeve Parks Project long-sleeve or hoodie Pallares pocket knife Anywhere Brewer by Alvaro Rodriguez My 30 y.o. lefty anti-capitalist brother who secretly really likes buying things. Something Patagonia WornWear ReCrafted or Todd Snyder x L.L. Bean Patreon subscription for Chapo Trap House Leftie merch: Call Your Girlfriend The Scam is Structural Hat or Bernie Sanders Rage Against the Machine T-shirt Kura Kin sake club from Brooklyn Kura Donation to his local mutual aid organization KIDS! The 2-year-old that has everything—9 sets of Aunts/Uncles! A giant, mascot-style costume for an adult to wear—Elmo? Bear? Kid audio player things: Yoto Player and Tonies Toy storage: Fabelab bear storage bag and Oh Noo toy wheelbarrow The Dough Project Donation to National Diaper Bank Project Kids! Not little but not teens. Bonus for stuff that isn’t tech-based. PLEASE Cooking thing: Kid in the Kitchen by Melissa Clark or Bella Cucina pastry tart set Box set of books: Roald Dahl or Puffin in Bloom Something outdoorsy: Tubbs snowshoes, Hamboard shortboard, or cool roller skates by Chicago Skates, Impala, or Moxi Da Bomb Fizzers Tie-dye kit: Horizon Group unicorn tie dye bundle or Tulip tie-dye party Washi tape sets Twee sidewalk chalk Liewood domino set Mary Matson Double Happiness poster (edition of 50, signed and numbered) TEENS! Late teen more responsible than me at 30 and already has the lined Birkenstocks. Olive & June manicure/pedicure system (or just the mani system) Watercolor sets: Beam Paints, LDBA Palette, Case for Making, or anything from Blick Original art from Caroline Kaufman Safomasi quilted bean bag Lorien Stern sloth rug or seal bath mat Lotta Blobs mirror Breda watch Alex Mill tie-dye cotton socks 17-year-old awkward tomboy who has NO opinions on anything she likes Book that might get her thinking about what she likes/where she’s going: In the Company of Women, Roadtrip Nation’s Roadmap book, Start Where You Are journal, or Is Everyone Hanging Out Without Me? by Mindy Kaling Custom Converse or Vans If she has an iPad: Apple Pencil BOSSES AND EMPLOYEES! Design-minded bosses (one male and one female) Puzzles: Four Point Puzzles, Whiled, and Piecework Mug that suits each of their aesthetics: Yowie and Mociun Design-y chocolate: Compartes bars or Vesta bonbons Design-y calendars: 2021 Stendig or Design Letters Astier de Villate notebook The Granite ceramic matchboxes Male boss you have a crush on. Should seem to cost about $50 (but ok if it costs more) Signed book by his fave author: AbeBooks has a very good search tool, and 1stDibs is good for more coffee-table stuff. Body wash or soap that is just on the cusp of inappropriate—Musgo Real soap on a rope? Set of two glasses (subtle hint to have a drink together?!): Mia Craft beer glasses, Estelle Colored Glass, or vintage French champagne coupes, maybe with a bottle of something to drink, too. 65-year-old male boss who’s super successful, obsessed with Tesla and health and wellness Food innovation: Seemore Meats & Veggies sausages or Oishii strawberries Gossamer CBD in Dusk and/or Dawn Oracle olive oil Donation to Partnership for a Healthier America, Back on my Feet, or Fresh Air Fund If this person is your dad not your boss: Oura ring or Theragun 18 co-workers. I’m their boss. Omsom sauces Pineapple Collaborative olive oil or pantry set Zazzle or Etsy mugs with superlatives GRAB BAG!!! 37 weeks pregnant and just want to pick one thing to buy 25 of and call it a day. But what?! Five-year journal: One Line a Day, Hobonichi 5-year Techno, or Unbound Planner Plant: Holiday cactus from The Sill or herb collection from Bloomscape Il Buco Alimentari Sale Fiore or WAJD salt Planting a tree via Nature Conservancy Donations to No Kid Hungry or Heifer International My dog walker who dresses like a Tim Burton character and is 22. $50 - $100 $$ Kule striped mask Something FUN, useful, and a little grown-up for home: Fredericks and Mae cutting board and Areaware table tiles My mail carrier Gift card to a coffee shop on your route Thermos: super classic Stanley one or Zojiruchi ones in more colors Lands’ End ear muffs Zippo 12-hour hand-warmer I need special little things for neighbors/mail people/building managers! Seasonings: Momofuku seasoned salts, Burlap & Barrel spice set, or Westbourne spice trio with recipes Fancy hand sanitizer: Jao and MCMC Gift cert for a neighborhood spot that does lunch Last gift idea, promise: a sub to Secret Menu. Give Nutrafol a go for thicker, healthier hair—the code ATHINGORTWO gets you 20% off. Live that bidet life with Hello Tushy. 10% off and free shipping! YAY. Produced by Dear Media
"Makanan Indonesia semuanya 'oishii'," Akiko berkata sambil mengangkat jempol --- Support this podcast: https://anchor.fm/aprilmaha/support
Demi menonton drama kabuki di Kabuki-za, Tokyo, Shasa bersusah payah mewujudkan keinginan sekaligus menjawab tantangan Akiko - berpetualang ke tempat yang tidak akan terlupakan seumur hidup. --- Support this podcast: https://anchor.fm/aprilmaha/support
美味(おい)しい oishii うまい umai とても美味(おい)しい totemo oishii 美味(おい)しかったです！oishikatta desu 割(わり)と美味(おい)しいよ！ Wari to oishii yo 美味(びみ)です！bimi desu うめえ！ume うまいぞ！umaizo 上手(うま)い umai 旨(うま)い話(はなし) umai hanashi 旨味(うまみ) umai
Welcome to Episode 5 of the Asian Hustle Network Podcast! We are very excited to have Patrick Lee on this week's episode. We interview Asian entrepreneurs around the world to amplify their voices and empower Asians to pursue their dreams and goals. We believe that each person has a message and a unique story from their entrepreneurial journey that they can share with all of us. Check us out on Anchor, iTunes, Stitcher, Google Play Music, TuneIn, Spotify and more. If you enjoyed this episode, please subscribe and leave us a positive 5-star review. This is our opportunity to use the voices of the Asian community and share these incredible stories with the world. We release a new episode every Wednesday, so stay tuned! Patrick Lee is a serial entrepreneur best known for being a co-founder and founding CEO of Rotten Tomatoes (rottentomatoes.com), a leading entertainment website focused on movie reviews and news. He is an advisor to a number of startups including Casetify, ChargeSPOT, FableLabs, Instaread, Kiwibot, Oishii, WePloy, and Zeuss Technologies; and a mentor at a number of organizations including SOSV, Berkeley SkyDeck, Blue Startups, Founder Institute, and Rock The Boat Podcast. Patrick holds a BA in Cognitive Science from the University of California at Berkeley. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/asianhustlenetwork/support
This is the second episode from our Chinaccelerator 8X8 Global Speakers Series, where we bring 8 influential speakers to share their insights and experiences in 8 minutes. We have some great speakers lined up for this episode.[02:50] Patrick Lee[11:48] Fritz Demopoulos[21:54] Patrick RileyPatrick Lee is a serial entrepreneur best known for being a co-founder and former CEO of Rotten Tomatoes (rottentomatoes.com), a leading entertainment website focused on movie reviews and news. He is an advisor to a number of startups including Casetify, ChargeSPOT, Instaread, Kiwibot, Oishii, WePloy, and Zeuss Technologies; and a mentor at a number of organizations including SOSV, Berkeley SkyDeck, Blue Startups, and Founder Institute.Fritz Demopoulos has been an entrepreneur and investor within the media and internet industries for over 15 years. He co-founded Qunar.com, China's largest travel internet company; and Shawei.com, China's largest sports internet company. Fritz also had senior positions at Netease and The News Corporation.Patrick Riley is the CEO at GAN and Managing Partner and Co-Founder of GAN Ventures, a seed-stage venture capital fund. Most recently, he was on the executive team at Techstars, where he oversaw its business development. He started his career working for W.L. Gore and Associates and moved into the leadership of the American Red Cross in Washington, D.C. Patrick left the Red Cross to manage the West Coast sales and operations for a venture-backed healthcare company that had an exit before joining Techstars and GAN.Many thanks to our guests; host Oscar Ramos; producers Eva Shi and Sagar Chaudhary; editor David; organizer Chinaccelerator; and sponsor People Squared. Be sure to check out our website www.chinaccelerator.comShare, subscribe, review, enjoy!Follow us on Linkedin: www.linkedin.com/company/the-china-startup-pulse/Email us: team@chinastartuppulse.com
This is the second episode from our Chinaccelerator 8X8 Global Speakers Series, where we bring 8 influential speakers to share their insights and experiences in 8 minutes. We have some great speakers lined up for this episode.[02:50] Patrick Lee[11:48] Fritz Demopoulos[21:54] Patrick RileyPatrick Lee is a serial entrepreneur best known for being a co-founder and former CEO of Rotten Tomatoes (rottentomatoes.com), a leading entertainment website focused on movie reviews and news. He is an advisor to a number of startups including Casetify, ChargeSPOT, Instaread, Kiwibot, Oishii, WePloy, and Zeuss Technologies; and a mentor at a number of organizations including SOSV, Berkeley SkyDeck, Blue Startups, and Founder Institute.Fritz Demopoulos has been an entrepreneur and investor within the media and internet industries for over 15 years. He co-founded Qunar.com, China's largest travel internet company; and Shawei.com, China's largest sports internet company. Fritz also had senior positions at Netease and The News CorporationPatrick Riley is the CEO at GAN and Managing Partner and Co-Founder of GAN Ventures, a seed-stage venture capital fund. Most recently, he was on the executive team at Techstars, where he oversaw its business development. He started his career working for W.L. Gore and Associates and moved into the leadership of the American Red Cross in Washington, D.C. Patrick left the Red Cross to manage the West Coast sales and operations for a venture-backed healthcare company that had an exit before joining Techstars and GAN.Many thanks to our guests; host Oscar Ramos; producers Eva Shi and Sagar Chaudhary; editor David; organizer Chinaccelerator; and sponsor People Squared. Be sure to check out our website www.chinaccelerator.comShare, subscribe, review, enjoy!Follow us on Linkedin: www.linkedin.com/company/the-china-startup-pulse/Email us: team@chinastartuppulse.com
On today's show, we sit down with Patrick Lee, the co-founder and former CEO of Rotten Tomatoes, a leading entertainment website focused on movie reviews and news. It is one of the top 800 most visited sites in the world. Patrick is now heavily involved with helping early-stage companies, advising companies such as Casetify, Credder, DNArt Inc., Instaread, Kiwi Campus, Leo AR, Magnesium Film, Oishii, WePloy, and Zeuss Technologies. He is a current or former mentor at SOSV, Berkeley SkyDeck, Blue Startups, Founder Institute, Mentorbox, Berkeley LAUNCH Startup Accelerator and was the executive Producer of "The Heavenly Kings", directed by Daniel Wu (Best New Director, 2007 Hong Kong Film Awards). In this episode, you'll learn: The story behind one of the most popular websites in the world! What it was really like to manage a startup during and after the stock market crash in 2000 What it is like when the company you built is acquired What are the features that make a great accelerator program What is the future for online streaming platforms We would like to give a special thanks to Alan Tien for connecting us with Patrick Lee. Without Alan, this interview would not have been possible. Help us out! Help us reach new listeners by leaving us a rating and review! It takes less than 30 seconds and really helps our show grow, which allows us to bring on even better guests for you all! Thank you – we really appreciate it! Books and Resources Connect with Patrick Lee on LinkedIn More about Patrick's first company, DesignReactor Book Patrick for Speaking Engagements CONNECT WITH SHAWN: https://linktr.ee/ShawnflynnSV Shawn Flynn's Twitter Account Shawn Flynn's LinkedIn Account Silicon Valley LinkedIn Group Account Shawn Flynn's Facebook Account Email Shawn@thesiliconvalleypodcast.com
This week we interview Patrick Lee - Entrepreneur, Co-founder and former CEO of Rotten Tomatoes. Patrick Lee is a serial entrepreneur, He is an advisor to a number of startups including Casetify, ChargeSPOT, Instaread, Kiwi Campus, Oishii, WePloy, and Zeuss Technologies; and a mentor at a number of organizations including SOSV, Berkeley SkyDeck, Blue Startups, and Founder Institute. Patrick holds a BA in Cognitive Science from the University of California at Berkeley.
This week we interview Patrick Lee - Entrepreneur, Co-founder and former CEO of Rotten Tomatoes. Patrick Lee is a serial entrepreneur, He is an advisor to a number of startups including Casetify, ChargeSPOT, Instaread, Kiwi Campus, Oishii, WePloy, and Zeuss Technologies; and a mentor at a number of organizations including SOSV, Berkeley SkyDeck, Blue Startups, and Founder Institute. Patrick holds a BA in Cognitive Science from the University of California at Berkeley.
This week we interview Patrick Lee - Entrepreneur, Co-founder and former CEO of Rotten Tomatoes. Patrick Lee is a serial entrepreneur, He is an advisor to a number of startups including Casetify, ChargeSPOT, Instaread, Kiwi Campus, Oishii, WePloy, and Zeuss Technologies; and a mentor at a number of organizations including SOSV, Berkeley SkyDeck, Blue Startups, and Founder Institute. Patrick holds a BA in Cognitive Science from the University of California at Berkeley.
On today’s show, we sit down with Patrick Lee, the co-founder and former CEO of Rotten Tomatoes, a leading entertainment website focused on movie reviews and news. It is one of the top 800 most visited sites in the world. Patrick is now heavily involved with helping early-stage companies, advising companies such as Casetify, Credder, DNArt Inc., Instaread, Kiwi Campus, Leo AR, Magnesium Film, Oishii, WePloy, and Zeuss Technologies. He is a current or former mentor at SOSV, Berkeley SkyDeck, Blue Startups, Founder Institute, Mentorbox, Berkeley LAUNCH Startup Accelerator and was the executive Producer of "The Heavenly Kings", directed by Daniel Wu (Best New Director, 2007 Hong Kong Film Awards).In this episode, you’ll learn:The story behind one of the most popular websites in the world!What it was really like to manage a startup during and after the stock market crash in 2000What it is like when the company you built is acquiredWhat are the features that make a great accelerator programWhat is the future for online streaming platformsTweet your comments about this episode directly to Shawn Flynn and the rest of The Investor’s Podcast Community using #TIPSiliconValley.We would like to give a special thanks to Alan Tien for connecting us with Patrick Lee. Without Alan, this interview would not have been possible.Help us out!Help us reach new listeners by leaving us a rating and review! It takes less than 30 seconds and really helps our show grow, which allows us to bring on even better guests for you all! Thank you – we really appreciate it!Books and Resources Connect with Patrick Lee on LinkedIn More about Patrick’s first company, DesignReactorBook Patrick for Speaking EngagementsDownload your free audiobook at Audible.Find the best job candidate at Ziprecruiter.CONNECT WITH SHAWN:Shawn Flynn’s Twitter AccountShawn Flynn’s LinkedIn AccountSilicon Valley LinkedIn Group AccountShawn Flynn’s Facebook AccountEmail Shawn@TheInvestorsPodcast.com
This week on Monger, Bill hosts one of the country’s biggest importer and exporter of seafood. Marty Mazzetta of Mazzetta Company discusses his company’s brand new product, Oishii Shrimp. We are also joined with Chef Mike Cisternino of Mazzetta Company and Samuels’ very own, Joe Lasprogata. Marty and Mike discuss the work and inspiration behind one of the most innovative Shrimp products to date. Oishii Shrimp go from swimming to frozen within four hours and unlike most Shrimp, Oishii are harvested live. Meanwhile, Marty and Joe speak about the 30 year history between Samuels and Mazzetta, and how much has changed in the seafood industry. Marty also shares a touching story about how 9/11 affected seafood importing/exporting.
Bierzemy udział w akcji #wiosenneprzebudzenie #sluchampodcastow - publikujcie w mediach społecznościowych zdjęcia, w jakich okolicznościach nas słuchacie i oznaczajcie je tymi hasztagami! Pokażcie swoim znajomym, że podcasty nie gryzą, a czasem nawet można się dzięki nim czegoś nowego nauczyć! Nadeszła wiosna, a wraz z nią spóźniony piąty odcinek Podcastu o Japonii, gdzie opowiadamy o tym, że japońskie jedzenie, to nie tylko sushi i ramen, ale o wiele wiele więcej!- Rzeczy których powinniście koniecznie spróbować- Regionalnie i sezonowo- Jak zachować się w restauracji- Czy ciężko się je tymi pałeczkami?- Promocje dla salarymanów- DziwactwaNotatki do odcinka: https://btth.pl/podcast-o-japonii-05-ramen-sushi-nieznane-pysznosci/Intro: pre-opening restauracji Uki Green w Warszawie.Mastered in Studio Perorowisko (pero.ro)
Episode 3: Big Myke and Oishii san are your copilots in episode 3 of PES. Jon Rambo's internet went out and was not able to make it. Some of the top hardest games get discussed and we now know that Myke is Grump and I'm Not so Grump. ;) Call us at (813) 444-7935 and leave a voice message that we’ll play on the next episode! Big Myke -> www.youtube.com/user/GameNugz Jon Rambo -> www.twitch.tv/JonRamboFiedin Oishii san -> www.facebook.com/groups/SWFLGamersContinue reading →
Episode 2: Big Myke, Oishii san and Jon Rambo find some time to gloat about their amazing garage sale find from the past weekend. No joke, we struck PS1 RPG gold... In this episode find out what was in the amazing pick up and learn to never Google "Blue Waffles". Call us at (813) 444-7935 and leave a voice message that we’ll play on the next episode! Big Myke -> www.youtube.com/user/GameNugz Jon Rambo -> www.twitch.tv/JonRamboFiedin Oishii san -> www.facebook.com/groups/SWFLGamersContinue reading →
Episode 1: Welcome to the first edition of the Podcast Entertainment System. Big Myke, Jon Rambo and Oishii san team up to bring to you a listening masterpiece. We discuss video games, Magic the Gathering and anything else nerd culture. Get in on the listening now so you'll be one of the cool kids as we morph into the next podcast juggernaut here in Southwest Florida!!! Call us at (813) 444-7935 and leave a voice message that we'll play on the next episode! Big Myke -> www.youtube.com/user/GameNugz Jon Rambo -> www.twitch.tv/JonRamboFiedin Oishii san -> www.facebook.com/groups/SWFLGamersContinue reading →
In this Episode, sit down with Kyle & Chisa as they casually discuss 10 common phrases in the Japanese language. These terms and phrases you will hear very often while listening to the Japanese language... So its best to get familiar with them as soon as possible! Terms Covered Yatta! (yaht-tah!) - I did it! Hontō? (hohn-tohh?) - Really? Sasuga! (sah-soo-gah!) - I'm impressed by you, as usual! Mochiron! (moh-chee-rohn!) - Of course! Ā, Yokatta. (ahh, yoh-kaht-tah) - Oh, good. Zenzen. (zehn-zehn) - Not at all. Nani? (nah-nee) - What? Dōshiyō? (dohh-shee-yohh?) - What shall I do? Yappari (yahp-pah-ree) - I knew it would happen. Ā, Bikkurishita! (ahh, beek-koo-ree-shee-tah!) - What a surprise! Oishii (oh-ee-sheee) - Its tasty. Thanks for listening and please Subscribe, Review or Comment if you enjoy and finding this podcast helpful. This Episodes Random Word Is, Zenzen: Not at all.
In this episode of Short Japanese Lessons you will learn the correct way in Japanese to say something is tasty. In the practice conversation your Japanese neighbour has invited you to a party at her house. You find the food tasty and want to express this to your host: You: "Oishii desu ne" (It's tasty) Neighbour: "Arigatoogozaimasu" (Thank you) You can find the video on Yotube: https://youtu.be/eV8F7ENBv20 Or view it on our website: http://bit.ly/TJASJL06 Travel Japanese App out now for iPhone and iPad: http://bit.ly/traveljapaneseapp
Episode 22 - Oishii get's to try his hand at Horizon Zero Dawn and Scuba gets to play Zelda: Breath of the Wild on the Switch for the first time. Oishii also gets drunks and blows out your speakers in this episode!!! Live in SWFL and love video games? Check out our group at www.facebook.com/SWFLGamers Leave us a voice message by calling 813-444-7935 or email us at SWFLGamers@gmail.comContinue reading →
Episode 21 - Oishii and Scuba blow this episode out of the park!!! Finally some listener emails roll in and great discussion ensues. SO MUCH NEWS. Unholy Night, Retroblox, Castlevania on Netflix and Zelda DLC. What other antics will the SWFL Gamers get into? Pull up a chair and have a listen!!! Love video games and live in SWFL?!? Check out our group at www.facebook.com/SWFLGamers Leave us a voice message question or comment for the next episode by calling (813) 444-7935 or email us at SWFLGamers@gmail.com. #SWFL #GamersUniteContinue reading →
Episode 20 - Oishii and Scuba see who can go up to 11 on their endowment slider. GameStop turns out to be a dick to its customers and Fire Emblem Heroes comes out soon. Also Nintendo, just cause! Leave us a voice message to be played on the air by calling (813) 444-7935 or email us SWFLGamers@gmail.com. Live in SWFL Gamers and love video games?!? Check out our group at www.facebook.com/SWFLGamersContinue reading →
Episode 19 - Oishii and Scuba are mad tired after a weekend of heavy drinking. Bigg Myke from Game Nugz swings in to kick the energy level up a notch. In this episode we talk about the Switch's on stage presentation and cover 2016 top selling games according to Amazon's sale records. Bigg Myke can be found online at: https://www.youtube.com/user/GameNugz https://www.youtube.com/user/theweirdhour Live in SWFL and love video games?!?! Come and check us out at www.facebook.com/SWFLGamers Send us an email at SWFLGamers@gmail.com or leave us a voice message by calling (813) 444-7935, we'll play your comments on the air!Continue reading →
Episode 17 - Oishii, Scuba and Rambo meet up to morn the loss of the beloved WiiU. We talk about our favorite moments and game that the WiiU has in our hearts. We also find out that JonRambo sucks at self introductions but is awesome at coming up with hot new t-shirt slogans!!! Live in SWFL and love video games?!? Check out our group at www.facebook.com.SWFLGamers.Continue reading →
Meet Joel Gaines. Listening to Joel's music is like tasting Gumbo for the very first time. There are so many delicious flavors happening all at once! A quarter cup of World music, blended with a pinch of Rock and a dash of Pop, and all held together with the main seasoning of Contemporary Jazz! The Japanese have a word that perfectly describes Joel's music and style. The word is Oishii, which means, "Delicious!" The keyboard virtuosity of Joel Gaines will quickly become evident, but what will come as a most pleasant surprise is the fact that Joel also has a warm and inviting vocal style, often compared to that of vocalist like Al Jarreau and Bobby McFerrin. Yes, Joel has toured around the world, accompanying musical giants such as Gladys Knight, Anita Baker, Ronnie Laws, Barry White, Chaka Khan, Donna Summer, Tony Orlando and Dawn, Melba Moore, The Platters, Sister Sledge, Bobby Vinton, The Temptations, Jean Carn, Billy Paul, Vesta Williams, Ali Woodson (former lead vocalist of The Temptations), Michael Wycoff, The Coasters, Cheryl Lynn has not surprisingly enjoyed working in the fields of Blues and Gospel, playing with the legendary Lowell Fulson, and the inspirational and dynamic Winans. And he currently plays keyboards for the legendary group known as The Jazz Crusaders but has made his rounds with world class jazz and smooth jazz artists such as Kenny G, Rick Braun, Brian Culberson, The Crusaders, Ronnie Laws, Jon Lucien, Bob Mamet, Eric Marienthal, Bryan Savage, Bennie Golson, Tootie Heath, Clifford Jordon, Bennie Maupin, Alphonse Mouson, Flora Purim, Karen Briggs, Eric Darius, and famed Jazz violinist, Noel Webb.
アリカンテのクリスマスは楽しい？ありかんての くりすますは たのしい？Arikante no Kurisumasu wa tanoshii?¿Lo estás pasando bien en Navidad en Alicante?美味しいものたくさん食べれて楽しいよ。おいしいもの たくさん たべれて たのしいよ。Oishii mono takusan taberete tanoshii yo.Lo estoy pasando muy bien comiendo muchas cosas buenas.プレゼントはどうした？ぷれぜんとは どうした？Purezento wa doo shita?¿Y qué hiciste con los regalos?日本で買ってきた。にほんで かってきた。Nihon de katte kita.Los compré en Japón.¡Ya estamos de vuelta de nuestras vacaciones! Gracias por seguir aquí. Hoy tenemos algo muy especial: el primero de tres episodios de Escucha japonés grabados en directo en OTAKUrisumasu, el evento de Navidad de la Asociación Alicante Otaku.Este episodio cuenta algunas verdades sobre la Navidad que hemos pasado en Alicante y cómo de bien lo hemos pasado. ¡Muchas gracias a Alicante Otaku y a toda la gente que vino a vernos! También por supuesto al ooendan (応援団, grupo de animadores) que nos acompañó en directo, y al amigo Dimitri que nos grabó en vídeo. Lo pasamos estupendamente bien, y esperamos que nos llame más gente para hacer Escucha japonés en directo.Vocabulario interesante:楽しい (たのしい, tanoshii): Divertido.美味しい (おいしい, oishii): Bueno (estar buena la comida, de sabor).沢山 (たくさん, takusan): Mucho, muchos.食べる (たべる, taberu): Comer.プレゼント (purezento): Regalo (del inglés "present").買う (かう, kau): Comprar.
スペインのクリスマスって、どんなの？すぺいんの くりすますって、どんなの？Supein no Kurisumasu tte, donnna no?La Navidad en España, ¿cómo es?美味しいものが食べれるよ。おいしいものが たべれるよ。Oishii mono ga tabereru yo.Se pueden comer cosas buenas.行きたい！いきたい！Ikitai!¡Quiero ir!じゃあクリスマスはアリカンテに帰ろう。じゃあ くりすますは ありかんてに かえろう。Jaa, Kurisumasu wa Arikante ni kaeroo.Bueno, pues volvamos a Alicante para Navidad.Hoy tenemos una buena noticia que compartir con vosotros. ¡Vamos a estar en España para Navidad! Yo (Ale) iré a mediados de diciembre y Ai vendrá para Navidad, y después los dos volveremos a Japón después de Reyes. Estaremos mayormente en Alicante, pero pasaremos por Barcelona y también puede que vayamos a algún otro sitio si se organiza algo interesante.Si puedes organizar alguna clase colectiva de japonés práctico, charla/conferencia o un concierto de Pepino, te agradeceremos que nos escribas. ¡Gracias, y nos vemos!Vocabulario interesante:クリスマス (くりすます, Kurisumasu): Navidad (del inglés Christmas).帰る (かえる, kaeru): Volver (a casa).
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