Podcasts about Old El Paso

JC Shurburtt and Mad Dog Mullinax spend a little time on the aftermath of Gamecock Baseball getting swept by Clemson and then move on to everyone's favorite topic- Congress. South Carolina head football coach Shane Beamer will testify before a House subcommittee Tuesday on the subject of NIL and pay for play and all of that stuff. Gamecock fans need to stop living in fear of the money that blue bloods allegedly have. One of our Club Chief members just got back from El Paso- anyone still love the Old El Paso taco dinners in a box? This and that from the NFL Combine and recruiting as well on The Show. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

In this International Taco Day episode of The Three Food Guys, the team celebrates all things taco! From their earliest memories of Taco Tuesday and Old El Paso kits to exploring the world's most popular tacos like Birria and Al Pastor from the streets of LA. The conversation shifts to Australia's love for Tex-Mex, with go-to favourites, and why all Australian taco menu's have coleslaw as topping.The guys reminisce about the Mexican food boom in Australia in the late 2000s with chains like Mad Mex, Salsas, and Zambrero, while also sharing their go-to orders from GYG. They wrap up by revealing their ultimate taco creations! Hosted on Acast. See acast.com/privacy for more information.

In this episode, Lisa and the gang tried some really standout food-finds, like chicken noodle soup, a fun new find from Dr. Praeger, a superstar from Chobani, pumpkin-spice whipped topping, and so much more. Plus, the find of all finds: a brand-new take on the tortilla from Old El Paso! So, what are you waiting for? Push play now, then head on over to our Foodcast page for a list of all the products mentioned in the episode!

Danny Trejo is a Hollywood legend appearing in hundreds of films mostly playing tough guys, convicts and henchmen. He has starred in some of the greatest action films of all time like Con Air with John Malkovich and Nicolas Cage and Heat with Robert De Nero and Al Pacino. Life wasn't easy for Danny growing up. He started taking hard drugs and committing serious crimes from a very young age. He ended up in some of the most violent prisons in America but through finding God and sobriety turned his life around. He became a drugs councillor and through a series of unlikely events worked his way into Hollywood as an actor.At 80 he is also the owner of a chain of taco restaurants as well as a number of food and drink brands. In the programme Jaega meets him in the last branch of Trejo's Tacos and talks to him about his memories of food growing up, brewing hooch in prison and filming Old El Paso adverts in Mexico. We also hear from food historian and writer Chloe-Rose Crabtree about why eating tacos in London has become a thorny issue for Americans and BBC entertainment reporter Colin Paterson on the history of celebrity restaurants.Presented by Jaega WiseProduced by Sam Grist for BBC Audio in Bristol

Please consider supporting Fresh Economic Thinking — Australia's newest one-man think-tank—by upgrading to a paid subscription. Thank you to all my existing paid FET subscribers. You will get the audiobook of The Great Housing Hijack starting later this month via the FET podcast. Your support helps me do things like a recent debate with Kevin Erdmann about “What makes housing more affordable? Public Investment vs. Market Liberalization”. You can watch it here. Right now there is a Senate Inquiry into supermarket prices as well as a much more extensive and detailed inquiry by the Australian Competition and Consumer Commission (ACCC). Supermarkets aren't my highest priority in terms of the cost to consumers from their conduct (superannuation is far more costly - see here and here). But supermarkets nevertheless comprise a large share of household budgets and directly affect choices in our daily lives.One dimension of supermarket competition revolves around location choices. Rules around these choices usually involve town planning regulations that seek to cluster retail activities in a hierarchy of locations.This article is about how town planning rules are used as the basis for often frivolous anti-competitive legal cases, with some detail on a recent case in Brisbane.But the bigger puzzle is this: Why have supermarkets for so long behaved so anti-competitively compared to other retailers or commercial and industrial businesses?It might simply be the case that when there are few ways to innovate your product, you innovate on other regulatory margins to outcompete your rivals (see last week's FET #29 podcast about the electricity pseudo-market). What else is a supermarket to do to make more money? A history of taming supermarket behaviourLook at what has already come out of the initial testimony to the current Senate Inquiry on the topic of preventing competition through location choices.The questions being put to Metcash CEO Grant Ramage during his session were mostly about land banking by Coles and Woolworths.In the context of the supermarkets, land banking is a strategy  where they buy up large areas of land across the country even if they don't have plans (or permission) to build a store there, therefore reducing competition.Mr Ramage was asked about this behaviour by Coles and Woolworths throughout his appearance before the committee, and he agrees that they are engaging in land banking.Senator Ross Cadell gave an example about land banking in the Hunter Valley in NSW, and Mr Ramage agreed that it was an example, where supermarkets can buy a proxy through a developer, gain the centre, and remove the independence.Senator Dean Smith followed up with more questions about land banking by the supermarket giants, and Mr Ramage responded that he didn't think it was "overt or obvious"."It happens under the radar, there is no obligation for the majors to divulge when they acquire property, it's not illegal," Mr Ramage says, adding they notify the ACCC and councils when they see it happening.But this is not the first time that supermarkets have been in the firing line for their anti-competitive conduct. It seems to be the nature of this industry. Brisbane-based property analyst Ross Elliot notes that a senior Westfield executive told him in the 1990s that “we would object to a competitor moving a plant pot if we thought it was in our interests to do so.”In that 1990s era, we were equally concerned about such behaviour. Here's a 1999 review of retail trade practices by supermarkets. It took the view that although there was a lot of consolidation in the sector, there were benefits from economies of scale to consumers. What is interesting to note from a quarter of a century in the future is that the market share of Coles and Woolworths hasn't changed as much as you would think, up from around 55% to 65% (depending on how you count). But there is now no Franklins supermarket chain and we have ALDI doing more than a third of the revenue of Coles today. There was then a 2002 Grocery Inquiry dealing with the behaviour of supermarkets in their contractual arrangements with suppliers. Strangely, in 2003 there was a headline about the Trolley Wars. People were upset that Woolworths and Aldi were outcompeting other grocery stores. This demonstrates that we don't know what we mean by competition. One company comes and outcompetes another and that is uncompetitive. You can't have competition without winners and losers! In that same year, the ACCC took action because of Woolworth's conduct around preventing liquor licences from potential competitors. In 2004, Westfield's Frank Lowy tried to stop a supermarket on Brisbane Airport land near his Westfield Toombul shopping centre, as well as challenging a new shopping centre in Homebush in Sydney. This is a good line from that article:The executive director of the Shopping Centre Council of Australia, Milton Cockburn, disputes the allegations of anti-competitive tactics (Westfield is a prominent member of the council). "Lodging legal action is not anti-competitive. What law says you can't defend the interests of your investors and retailers?" Perhaps Cockburn should have a look at the National Com­petition Council's report on planning and construction laws, which begins: "The major competition restriction in planning legislation is its potential to restrict the entry of new competitors into a market. This may result from ... manipulation of the process by commercial objectors to create delays in decision-making and significant additional costs for potential market entrants."In 2005 the ACCC intervened to stop attempts by Coles and Woolworths leveraging their power to influence the sales of independent grocery stores. Then in 2008, the ACCC conducted an inquiry into the competitiveness of grocery retailers, out of which came an undertaking with Coles and Woolworths to phase out restrictive leases that prevented other supermarkets from leasing within the same shopping centre. During its Grocery Inquiry in 2008, the ACCC identified a practice where supermarket operators would include tenancy terms which may have prevented shopping centre managers leasing space to any competing supermarkets.  This had the potential to impose restrictions on the number of supermarket outlets in centres and consequently fewer options for consumers."Over 700 supermarket leases were identified through the ACCC investigation as potentially restrictive, and this agreement addresses all those existing leases involving Coles and Woolworths, as well as dealing with all future arrangements.  I welcome the cooperation of Coles and Woolworths in the development of this arrangement."The agreement is in the form of a court enforceable undertaking that has been voluntarily provided by Coles and Woolworths.More interesting for me is this 2010 report by SGS Economics for the Commonwealth Treasury about the planning system as a barrier to entry for supermarkets, and its comments that competition dimensions should not be a factor in planning decisions.Yet courts were still busy with supermarkets trying to delay competition using planning appeals with frivolous legal cases even in 2012, as reported here.Retail analysts say the result is that councils are lumbered with massive legal bills and shoppers face less choice and higher prices. More than 20 appeals against shopping centre and retail plans have been lodged in the Planning and Environment court in the past two years.A 2009 voluntary undertaking by the supermarkets to remove restrictive lease clauses was a positive move for competition. Still, supermarkets were getting similarly effective outcomes with covenants on property when shopping centres were first developed. Here's how that works:"There are a large amount of centres where we are restricted from entering because of covenants," said Aldi's managing director for Victoria, Tom Daunt."It can be an outright restriction on the use of land by a previous owner who might be a developer for a major supermarket. The other case is clauses in leases of major supermarkets which effectively restrict competitors with quite dramatic rent reductions (if a rival becomes a tenant in the same centre)."Covenants on available land and clauses in leases, they are all similar. They are all restrictions of trade."It's honestly quite something to see the frequency of these inquiries. I suspect this behaviour is economically motived in the same way that confusopolies emerge in undifferentiated industries like telephone, electricity, insurance, etc. Because there are no technology margins to innovate, you push hard on regulatory margins instead. Of course, outside of the big two supermarkets, Aldi plays its own game, copying the colours and styles of food brands. The supermarkets have been upset about this. He pointed to similarities between some of Aldi's exclusive brands and national brands such as Bundaberg ­ginger beer, Procter & Gamble's Pantene shampoo, General Mills's Old El Paso taco kits and Kellogg's Special K.To wrap up this whirlwind history, supermarkets use their buying power to influence the actions of both suppliers and shopping centre owners to prevent competition. Fine. But there are also some puzzles. Supermarkets defend their suppliers when it comes to protecting food brands from imitation. But then they also apparently squeeze these suppliers too. How do we reconcile this?Shopping centre owners interfere with new supermarket locations on behalf of supermarkets. But I think this makes more sense because new venues compete with all tenancies and it is common to have turnover-based leases where landlords share in the turnover gains of tenants. Also puzzling is that despite decades of concern about supermarket conduct, and what appear to be fairly aggressive tactics, grocery margins aren't super high and the composition of players in the grocery market has changed quite a bit. There seem to be concerns when supermarkets are very competitive, squeezing down prices from suppliers, and also when they are anti-competitive. I think a lot of the games we are playing here could benefit from clearer economic thinking on what competition really looks like. The point I want to make today is to look at a recent case I'm aware of in Brisbane where the landlord of Woolworth's at Newstead, is challenging a planning approval for a nearby shopping centre. A Brisbane case of supermarket conductA new trend in Brisbane is the mixed-use retail, residential and commercial precinct. One of the more successful, and still yet-to-be-completed projects of this type is in my neighbourhood called West Village, a cluster of eight towers (seven residential and one commercial) above a retail precinct with medical facilities and other uses. The model seems to work commercially and with many large sites with existing low-density retail and industrial uses in Brisbane suburbs, there are now planning strategies and rules that accommodate this type (such as the Suburban Industrial Strategy etc). Another example of this type of project is called Buranda Village, on the site of a dated single-storey shopping centre, which is approved for seven towers (four being residential with around 700 apartments) over a 10,000 sqm retail centre. The flood-ravaged and now under demolition Toombul shopping centre is likely to get a similar treatment when redeveloped. But the project I want to talk about today is called Newstead Green, on the site of a car yard in the booming inner-city suburb of Newstead. It is approved for nearly 800 apartments, a major retail, commercial, showroom and lifestyle centre, the owner of the existing nearby shopping centre with Woolworths as the anchor tenant (AMP Capital, now owned by Dexus) is appealing the decision. You can see the locations of the two sites below.Notice also that on this map the purple, blue, and green shading are all new towers that have been proposed, and the grey are recently completed towers. This area is seriously developing. Thousands of apartments are already approved (including in this project). This seems enough local population to support an extra full-sized supermarket, which normally needs a catchment of about 5,000 people. To be clear, the Brisbane City Council is now defending its planning decision to approve the project. The grounds of the appeal are of course many, but this part jumps out (pages 8-9).i. The economic impact of the proposed development upon Gasworks Plaza will be significant due to the scale of the proposed retail component, its proximity to Gasworks Plaza and the extent of the proposed development's trade area.ii. The retail component of the proposed development seeks to replicate Gasworks Plaza which, given its close proximity to the proposed development, will provide no community benefit in terms of convenience or choice.iii. These impacts will seriously erode the viability and vitality of the retail tenancies at Gasworks Plaza, thereby compromising the function of Gasworks Plaza.iv. Centres provide a focus for public and private investment and community activity. Considerable investment has been made to provide infrastructure, buildings and businesses both within Gasworks Plaza and the adjoining area. This creates a vitality which is central to its function. By diluting economic activity to another location, direct economic impacts will be significant and the benefits intended by City Plan will be eroded to the detriment of the public interest.v. The impact of the proposed development on Gasworks Plaza would exceed 15% of sales.The last point gets to the heart of it. I doubt there will be a 15% effect from today, especially considering the growth of the neighbourhood that will go along with a project of this scale. They are literally saying that the new centre will compete for customers and that they don't like it. Since we know that competition is not a valid argument in planning, this probably won't fly — it will just cost time, money and the resources of the courts.But now to the original question of supermarket bad boys. If there was no supermarket here, but still plenty of retail space, the owner of a nearby shopping centre is unlikely to engage in this type of anti-competitive legal strategy. If it was a new commercial building, owners of nearby buildings wouldn't take these anti-competitive actions. If it was a new industrial project, again, the same. Only supermarkets seem to be this actively engaged in anti-competitive behaviour in all domains, especially around real estate, lease conditions (stamped out by the ACCC), planning and zoning, contract conditions with suppliers, and other regulations.Why?Maybe it happens in the shadows more so in other sectors. But does it? Or are supermarkets just the bad boy because they have no other innovation to offer to increase their profits? This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.fresheconomicthinking.com/subscribe

Russel Howcroft and Freddie Young question the union of Old El Paso and the Australian Olympic team and try and lend a hand to come up with a campaign to end the current violence against women crisis in Australia.See omnystudio.com/listener for privacy information.

Russel Howcroft and Freddie Young question the union of Old El Paso and the Australian Olympic team and try and lend a hand to come up with a campaign to end the current violence against women crisis in Australia.See omnystudio.com/listener for privacy information.

We speak to Mia Agraviador, THE Old El Paso girl from the classic ad! How did the ad come to be? What was her initial role? Which tacos does she actually prefer?!Where is she now?Mia tells us all!Subscribe on LiSTNR: https://play.listnr.com/podcasts/seafm-gold-coast-breakfastSee omnystudio.com/listener for privacy information.

FULL SHOW: Introducing The Baby Games, Do Kids Ruin Your Career, Where Is The Old El Paso Girl Now + MORESee omnystudio.com/listener for privacy information.

Will THIS new twist of the shell make him a fan

Join Joe Shoes and Michael Gomez as they present their weekly buffet of pop culture goodness! This week your double main men discuss: Breaking News: Carl Weathers (1:38), Taylor Swift announces her new album "The Tortured Poets Department" (7:01), Stormy Daniels documentary coming to Peacock (8:45), Cobra Kai Season 6 in production (10:25), Super Bowl advertisers playing it safe (12:22), Old El Paso and Cinnamon Toast Crunch taco shells (19:25), Betty Crocker releasing a whole line of Oreo collabs (20:42), Joe has a new review video of Space Dunk Oreos (21:42), McDonald's Shamrock Shake is back (22:22), Del Taco's 60th Birthday Cake Shake (25:30), Joe appearing at Toyhio this weekend (26:40), "I Already Work Around The Clock: The Major Motion Picture" (29:12), Amazon Prime's "Mr. & Mrs. Smith" (34:48), Netflix's The Greatest Night In Pop (41:59), The Jay & Silent Bob Reboot (47:51), What Women Want (53:54), What Are We Watching Next Week? (1:23:01), Big Finish: Fcuk, Marry Kill: Ronald McDonald, Hamburgler, Grimace (1:25:29). Watch for Next Week: The Notebook (Hulu, HBO Max) Follow on all the socials: Twitter: @CarJoeMeZ, @TheJoeShoes, @thegomez154 Instagram: @CarJoeMeZ, @TheJoeShoes, @thegomez154 YouTube: Joe Shoes, Car JoeMeZ Podcast Twitch: Mr. Joe Shoes, MeZ Movie Pro Wrestling Tees Store: Capt. Joe Shoes TikTok: @TheJoeShoes Blog Site: CarJoeMeZ.com

We're back in full force this week as we check in with what Berto has been up to, discuss our favorite taco fixtures and try out a new snack from Old El Paso!On the Menu:Old El Paso Fiesta Twists: QuesoOld El Paso Fiesta Twists: Cinnamon Churro

Cue our History Moment music and our Book Club music because Book Club Claire is on hand for a discussion about Richard Moore's The Dirtiest Race in History: Ben Johnson, Carl Lewis and the 1988 Olympic 100m Final (affiliate link). The title pretty much says it all--this was a doping scandal for the ages, and the book uncovers the history of the competitors in this race and all of the complexities about steroids and doping at the time. If you've read the book, we'd love to hear your thoughts about it! Don't forget to follow Claire on Insta and X (fka Twitter)! In our visit to TKFLASTAN, we have news from: Pole vaulter Katie Moon Race walker Evan Dunfee Paddler Luuka Jones Short track speed skater Ryan Shane Curler John Shuster In our Paris 2024 update, Old El Paso's getting around and Team GB jewelry is a thing. Paris 2024 has released details of Paralympic Day, which will be held on October 8, 2024, as well as details about tickets for the Paralympics, which go on sale October 9. Plus, there's a new sustainability initiative that's very interesting. We also have news from the World Games. Chengdu 2025 has released most of the disciplines that will be contested at the Games. We've got the details! For a transcript of this episode, please visit http://flamealivepod.com. Thanks so much for listening, and until next time, keep the flame alive! ***  Keep the Flame Alive: The Podcast for Fans of the Olympics and Paralympics with hosts Jill Jaracz & Alison Brown   Support the show: http://flamealivepod.com/support Bookshop.org store: https://bookshop.org/shop/flamealivepod   Hang out with us online: Facebook: https://www.facebook.com/flamealivepod Insta: http://www.instagram.com/flamealivepod Twitter: http://www.twitter.com/flamealivepod Facebook Group: hhttps://www.facebook.com/groups/flamealivepod Newsletter: Sign up at http://flamealivepod.com VM/Text: (208) FLAME-IT / (208) 352-6348      

Author Stephen Lane talks with us about his new book Long Run to Glory: The Story of the Greatest Marathon in Olympic History and the Women Who Made it Happen. It's about the development of women's marathon as a sport, how it became included in the Olympics, and the very first Olympic marathon at LA 1984.  Stephen's book is a great read, so be sure to check it out. We have it listed on our Bookshop.org storefront (affiliate link) In our Seoul 1988 history moment, Alison goes into "what happened next" for the women's marathon in its second foray as an Olympic event. In our weekly visit to TKFLASTAN, we have news from: Shooter Tim Sherry Boccia player Alison Levine Nordic combined competitor Annika Malacinski Wheelchair fencer Ellen Geddes Beach volleyball player Kelly Cheng Author David Davis In news from Paris 2024, the Paralympics countdown clock is on, and Australian fans can look forward to a local partnership with Old El Paso. Plus, the International Paralympic Committee has released its 2022 annual report, and we have a hot take! For a transcript of this episode, please visit http://flamealivepod.com. Thanks so much for listening, and until next time, keep the flame alive!   Photo courtesy of Stephen Lane.   ***  Keep the Flame Alive: The Podcast for Fans of the Olympics and Paralympics with hosts Jill Jaracz & Alison Brown Support the show: http://flamealivepod.com/support Bookshop.org store: https://bookshop.org/shop/flamealivepod   Hang out with us online: Facebook: https://www.facebook.com/flamealivepod Insta: http://www.instagram.com/flamealivepod Twitter: http://www.twitter.com/flamealivepod Facebook Group: hhttps://www.facebook.com/groups/flamealivepod Newsletter: Sign up at http://flamealivepod.com VM/Text: (208) FLAME-IT / (208) 352-6348            

In this episode, Food & Drink Business editor Kim Berry is joined by Bronwyn Cheng, Head of World Foods ANZ at General Mills, to talk about its iconic Old El Paso range.We get an insight into Bronwyn's journey to her current position in food and marketing, as well as Old El Paso's market leadership in Australia. The discussion explores the popularity of its products, how Cheng and her team keep a heritage brand fresh and retain its consumer appeal and loyalty.We wrap up quizzing Bronwyn on how to eat a taco without making a mess, and take a snapshot of some of General Mills other brands.LINKS:General Mills: https://www.generalmills.com.au/Old El Paso: https://www.oldelpaso.com.au/------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest's employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast's audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2023

Charly, una marca mexicana de tenis, enfrenta un reto al intentar destacar en EUA, el epicentro del diseño y mercado de tenis global, donde todas las marcas y rangos de precios están presentes. Sería similar a que Old El Paso intentara vender salsas en México.Lee la historia completa con gráficas en:https://www.whitepaper.mx/p/la-ambicion-de-charly

"International foods are having a moment," said Miguel Leal, co-founder and CEO of Somos Foods. Indeed, that's the thesis of his startup, which makes Mexican food products currently sold in over 6,000 stores including Whole Foods and H-E-B. The company has been around for two years and sells products like chips, salsas as well as rice and bean packs. It first started as an online brand but quickly realized that the way to grow a brand like his is by zeroing in on grocery distribution. "Life was definitely pointing us into retail," Leal said on the Modern Retail Podcast. On the show, he spoke about the state of both CPG startups and why international foods are becoming an increasingly popular area for national grocery retailers. Leal knows a thing or two about national retail. He and his co-founders all worked together at Kind -- in fact, Kind founder Daniel Lubetzky is one of Sonos's co-founders. Leal also worked as the chief marketing officer at both Cholula and Diamond Foods. This background helped him realize that there was white space for a premium Mexican food brand. While high-end Mexican restaurants have risen the ranks in U.S. culture over the last year, "it was the same canned beans and fluorescent yellow hard shell tacos at grocery store." Thus, Somos aims to be a step above Old El Paso. So far, the idea seems to be working. Somos continues to expand into new national retailers as well as expand its product portfolio. Most recently, it launched a salsa macha condiment. "We have some big retail announcements coming soon over the summer, another big one in the fall, and then by the end of the year," he said. "But we also have some really exciting products coming into the market."

A Giant Cuck Of A Man This show title was written by an AI and therefore I cannot take any responsibility for it I'm afraid. Welcome back to our regularly scheduled programming folks. It's complainer time again and this time we have some real games including a very confused Etsy customer who would not take our advice to stop contacting us, a couple who found a bug in their Old El Paso sauce and for some reason didn't want to accept that is normal, a couple who left their iPhone on a plane and didn't want to let sweet gentle Scoby keep it, a lady who did not read the terms and conditions at Doubletree, a man who's Cox was not working, a lady with a broken windshield who got all weird with us and a lady who kept telling us all about the 10 million dollars that she made on the world wide web. And lots more too! Thank you to all the people that listened live on YouTube and everyone checking out our podcast. I love you very much and keep it locked to macronshow.com where Ron will be doing more supporter's shows at BuyMeACoffee!

These Fish have escaped, high Mercury, or are just bad in too much intake. Old El Paso makes some pretty good twist! Peeps.... Stick with the marshmellow fluff. How much money to start up your own franchise of McDonald's, Chic Fil A, or Papa John's? a Lot more than you think unless you have a million dollars laying around.

Old El Paso, with it's gorgeous yellow branding and southwest-themed packaging, has expanded beyond taco shells and salsa to enter the snacks game. We've got two bags of their new Fiesta Twists in the Pappy's Products test kitchen - Queso flavor and Zesty Ranch flavor.

Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

This week we welcome lead singer of "Lamb of God" our friend Randy Blythe! We talk about everything from Indiana Jones movies to real-life encounters with Keanu Reeves, like when Vanessa recently talked to him for twenty minutes about his star turn in the Paula Abdul "Rush Rush Video" (uh oh are they best friends now?) plus Randy and Jonah try to teach Vanessa the difference between punk and metal, concert etiquette and much more. We also dive into the classic Old El Paso taco kit and how the seasoning still holds up today. And we get into the allure of Boboli and Digiorno pizza, which made you feel you were really making the real stuff/delivery! We also discuss classic family recipes like chicken tetrazzini, noodle kugel, and Jonah's ultimate favorite: orange juice (according to our Grandma). And we play another exciting game of "Legit Moan or Unnecessary Groan" that covers texting at dinner, holding the door at post offices, and radio stations playing Christmas music around Thanksgiving. If you miss this episode you might get a visit from Krampus, and if you don't know who that is, you will learn from this episode- obvi it's a must-listen!See omnystudio.com/listener for privacy information.

RAWRRRR! Is that a dinosaur, or Jeff Goldblum? *cue adorable Old El Paso little girl* "¿Por qué no los dos?" Russ and Jared are back to finish Jurassic World: Dominion (2022), starring Chris Pratt, Bryce Dallas Howard, Laura Dern, Sam Neill, Jeff Goldblum, DeWanda Wise, Isabella Sermon, and BD Wong. Tune in for more dinosaur facts and the epic conclusion to this much-maligned sequel franchise!

This is Ur Welcome America Presents THE SATURDAYS 24/7 episode 4! In this THRILLING finale the girls head to Los Angeles, shoot a video and eat an Old El Paso meal kit in Frankie's conservatory. Watch the original episodes on YouTube & listen every week via the Ur Welcome America podcast feed. UR WELCOME!Get in touch with us;IG - @UrWelcomeAmericaTwitter - @urwelcomeUSAEmail - urwelcomeamericapodcast@gmail.com

Welcome to season 3! On this episode of MICRO BREAK (Episode 98), We learn about one of America's favorite food companies, OLD EL PASO. OLD EL PASO is a brand of Tex-Mex-style foods from American food producer General Mills. These include dinner kits, tacos and tortillas, taco seasoning, sauces, condiments, rice, and refried beans. I've been using their taco kits for most of my natural born life! So when did it all start? Can any day be Taco Tuesday? Let's find out  together! **PLEASE rate, review, share with friends, family, loved ones, and social media! Please tell the world about the MICRO BREAK podcast! **Never miss a moment with Newsly. Newsly is a text to speech mobile application that makes it easy to consume your favorite topics by reading content to you in a natural, human voice. Don't forget to take advantage of the promo code M1CR0BREAK to get an entire month of Newsly Premium absolutely FREE! **Download the Newsly app here: https://newsly.me Follow the Host Linktree https://linktr.ee/MICRO_BREAK Website https://www.podpage.com/micro-break/ Resources https://www.oldelpaso.com/ https://en.wikipedia.org/wiki/Old_El_Paso

How does one build community? This was a question Ipalibo faced as a young immigrant from Nigeria. After years of honing his approach, he has taken the skills he's learned in building community to the Web3 space. We discuss how curiosity and mindset can help you find your path in life, and how Web3 is opening doors to opportunities for many through its inherent merit based ecosystem. Working across the meals and baking solutions at General Mills, Ipalibo is responsible for leading brand and communications strategy for Pillsbury, Annie's, Progresso, Old El Paso, and Betty Crocker – representing $4+ billion in annual revenue. Outside of General Mills, Ipalibo is immersed in the web3 world. He hosts a weekly Twitter Spaces, Meet Web3, where he interviews web3 builders and community leaders (e.g., Superlocal, Krausehouse, The Fabricant, etc.) every Monday night. He is an active contributor and advisor to web3 communities, including PRTN DAO, JUMP DAO, Krause House, and others. Relevant social links: Twitter.com/callmemarvel Linkedin.com/in/ipalibo

You're listening to From the Desk of Alicia Kennedy, a food and culture podcast. I'm Alicia Kennedy, a food writer based in San Juan, Puerto Rico. Every week on Wednesdays, I'll be talking to different people in food and culture, about their lives, careers, and how it all fits together and where food comes in.Today, I'm talking to Angela Garbes, the author of Like a Mother: A Feminist Journey Through the Science and Culture of Pregnancy, and the new Essential Labor: Mothering As Social Change. We discussed how her past as a food writer continues to inform her work, what mothers who are creative workers need to thrive—spoiler, it's basically what all workers need to thrive—informal knowledge building, and the significance of having an unapologetic appetite as a woman. Subscribe on Apple Podcasts, Spotify, or adjust your settings to receive an email when podcasts are published.Alicia: Hi, Angela. Thank you so much for being here.Angela: Thank you so much for having me, Alicia.Alicia: Can you tell me about where you grew up and what you ate?Angela: Sure. I grew up in rural Central Pennsylvania. So—people can't see this—but this is roughly the shape of Pennsylvania, my hand. And I grew up here in what I call the ass crack of Pennsylvania. And it was a very small town, about 4,000 people. And I was one of very few people of color. And my parents are immigrants from the Philippines. You know, I would say that from a very young age, I was, like, born different. But, you know, we have a fairly typical…like, my parents are both medical professionals. So we had a pretty typical, I would say, fairly typical as you could get, middle class upbringing. And as far as what we ate, I look back on it now and I think of it as like a perfect combination of like 50 percent American, quote unquote, American convenience food, like a lot of Hamburger Helper, a lot of Old El Paso soft shell tacos, a lot of Little Caesars Pizza, a lot of Philly cheesesteaks. And then the other half we ate Filipino food: sinigang, adobo, arroz caldo, tinola... and, you know, I remember my dad, like, hacking up pig's feet, you know, I would come downstairs and he'd be cooking up things like that. And so when I look back on it now, I think it was—I mean, I love Filipino food so much. But I also, I mean, I love all kinds of food. And I kind of eat anything. And it's partly, I think, because I was just exposed to a lot of things. But my parents, you know, we lived in this really small town, and they couldn't get all of the ingredients that they wanted to make traditional dishes. But they kind of improvised with what they had. And because they were so committed to cooking Filipino food, sort of against the odds, I would say, you know, we did a lot of…there were not vegetables that [were] available, like you couldn't get okra or green papaya. So we would use zucchini, and, you know, frozen okra to make sinigang. But it was such a way for them to stay connected to their cultures and I feel so grateful to them because what they did was really pass that down to me, from an early age. I was like, Oh, yeah, this is—this is my food, like, this is who I am. And I've never lost that. And I've always loved [it] and, yeah, so it was sort of this wonderful, healthy mix, I think. Alicia: For sure, and, you know, it was so interesting to realize, because I don't think I'd realized it before, that you were a food writer. [Laughs] Until I got into your books, I was like, Wait…And Like a Mother, your first book, starts out like, so…like, such a rich piece of food writing. And I'm like, Wow, now I understand. And then I realized, I'm like, Oh, she is a food writer. So you know, you've come to write your two books about motherhood, but you know, you're also a food writer, and you're writing about food in these books as well. How did you become a food writer?Angela: First of all, thank you for saying this now because I miss food writing. And I think at heart, I am a food writer. And I think it informs, you know, the way I portray sensory detail and physical experiences. But yeah, so the way I became a food writer was sort of, it was really my entry into writing. But it happened…the year was 2005, I think. And you know, I had gone to college and studied creative writing, but like a lot of things, I just thought just because I liked doing something doesn't mean I get to do [it], right?And I think that's a lesson that a lot of writers could learn... [laughs] So I didn't work in these like writing-adjacent dying industries, you know; I worked as an independent bookseller. I worked for a nonprofit poetry press—which is still going, actually I should say, and then I worked as an ad sales rep at an alt-weekly. And, you know, I obviously wish that I was a writer there, but I had no designs on writing. I was, you know, I partying a lot with the ad salespeople, and we were just— I mean, alt-weeklies are— I'm so proud to have started all my writing in my career and adult life there. It was a good time. So I was working in ad sales. And at the time, David Spader and Dan Savage, who are the editorial people, they said, “Hey, do you want to write?” I was leaving to take another job. And they were like, “Hey do you want to submit a sample food writing piece?” And I was like, Me? And they were like, “Yeah,” and I was like, why? And yes, and why. And they both said, “Well, we know you write, we know that you have a writing background” because I was friends with a lot of writers. And they were like, “But you're just always walking around the office, talking about where you went to dinner, talking about what you cooked, talking about what you ate, and like, everyone in the office wants to go out to lunch with you. Everyone wants you to invite them over for dinner.” And I was like, Oh, okay! And so then I just did it as a one-off. And something clicked, where you know, I had been writing fiction, I had been writing bad poetry, but when I started writing about food, I was like, Here's everything that I was thinking about, like food to me—and this is what I think it has in common really with motherhood, and mothering really—is a lens to see the world. And it's a lens into—I mean, the sky's the limit about what you can talk about, right, or what you want to talk about. And so, I mean, when I started, it was like, here write a review of this place, that’s doing mini burgers at happy hour, right? And I started doing restaurant reviews, which was very service-y, which, in some ways I hated, but in some ways I'm grateful for, right—meeting a weekly deadline, and like thinking about your audience and being of use, that's something that I think about all the time still. But um, yeah, I mean, when I started doing it, too, I felt really—I came into it, absolutely, with a chip on my shoulder. I was like, Okay, so I'm Filipina. I never hear about Filipino food. Why do we call places holes in the wall? Right, like, that's racist. Why are we willing to pay $24 for a plate of pasta but people get up in arms when someone wants to charge $14 for pho? You know, I feel like this is where I was coming from. And there wasn't really a lot of space for that, I will say. So there was—I felt a little limited. You know, I think about sometimes, what it would be like to start my career now. I feel like people have created a lot of space. It's not like just the space has opened up. But the scene has changed. I took a forced hiatus from food writing, because of the Great Recession, where they were like, We don't need freelancers anymore. I came back to it, though—what year was this? It would have been 2012; 2013 and 2014, I was pregnant. And I had actually decided, you know, just because I'm good at writing doesn't mean I get to do it. I need to figure out something more practical to do with my life. So I had applied to go to graduate school, actually to get a master's in public health and nutrition. And I wanted to work with immigrant communities to help them have culturally appropriate diets. You know, like, not everyone was just gonna eat kale, which is what people—or shop at the farmers’ market. So yeah, I mean, I took classes at the local community college. I took biology, chemistry, all the s**t that I didn't take as an English major in the mid ’90s. And, yeah, I got accepted, but then when I was pregnant, The Stranger, the alt-weekly, called me and they were like, Hey, we're hiring a food writer, and are you interested in applying? And I was like—this chance is never going to come around. And so I was like, Yeah, I'll take it. And so this was, this is a really long answer, sorry, [this was in] 2014, and I started back, and it was restaurant reviews. But it was also when $15 an hour was going really strong here in Seattle. And I really wanted to explore the labor aspect of that, and what was that like for workers…and then my secret goal, I had a great editor who was Korean-American. And she and I were like, yes, like, every two weeks, there will be a picture of a Brown or Black person to go with the restaurant review. And so it was all this stuff. Like, I felt like I finally got a chance to do what I really wanted to be doing. It was like, moving towards that. And then I wrote this piece about breastfeeding, which, at the time, they asked me to pitch a feature. They're like, You've been here on staff long enough, like what do you want to write about? And I was like, I definitely need to write about breast milk. No one in the editorial room was like, it was just like, it landed like a dead bird and I was like, Well, I kind of want to do this for myself. I felt it was very much an extension of my beat. Because I was like, here I am. I'm thinking about food. I'm producing food. I am food. I'm eating food. And so I wrote this piece and ended up going viral, which is how I got the opportunity to write my first book and I wanted to take a leave of absence because I really wanted to come back to my job. And they said, No, we're not going to hold a job for you. We're just going to piece it out on contract. And so then I kind of had to figure out what I was going to do afterwards. And so then I was like, maybe I'll just try writing books. And that's my very long answer into how I got into food writing, it was like, the right place at the right time talking about it. Because yeah, that was just like, it felt very— It was just my life.Alicia: No, I think that that's such a common—obviously, I talk to a lot of people. Like, why food, how food, how did that happen. And then, a lot of the time, especially with women who wanted to be writers, myself included, we didn't see it as an option necessarily, but when we came to it, everything kind of fell into place, which is what happened for me too. Like, once I started to focus my life on food, everything made sense, because I was doing like, copyediting and working for like, tiny literary magazines, and just thought I was gonna have like, a weird literary career, hopefully. And then I just started cooking one day and just never stopped. And like that, it just changed everything. I'm writing about this right now, actually, like how gender plays into this and whether, you know, the idea of being allowed to love to cook when you're a woman and that sort of thing, which actually, I wanted to ask you about, because there is a fabulous chapter in your new book, Essential Labor, called “Mothering as Encouraging Appetites” and it's so much about our gendered relationship to having an appetite, you know, like whether whether a woman, whether a girl is allowed to have an appetite and how you are actively encouraging your daughters to be okay with their appetites. And it reminded me of when I was a kid and like, I had this friend, who I took dance classes with, and our moms would be like, Oh, you're gonna have to like, date a rich man or something because you eat so much. And then this was like a joke about how like… when I recalled this memory, it's not a joke my mother would make. So I'm assuming it was the other mother, but um, it was just this whole thing.Angela: But it's definitely like an ambient joke, right?Alicia: It’s an ambient joke, yeah. And this chapter certainly reminded me of that. And I, you know, I was really lucky to grow up without anyone ever questioning my appetite in a real way. It was always something to be proud of a little bit, to be a girl who ate a lot. Like it was okay, in my world, at least. And so, yeah, I just wanted to ask, what was what was your inspiration for putting this piece in this book, specifically, and how that worked, because it is about the labor of feeding, but it's also about the labor of, like, self-acceptance and and excavating ourselves from these societal expectations. Angela: I mean, I want to back up a little bit to what you're saying about how when I started writing about food, and when you started writing about food, a lot of things started to make sense, right? And I felt that way, very strongly, like, inside of myself, but it felt like there wasn't quite an audience that was keyed into what I was trying to say. And I will say, at the time that I started writing about food it was very, like, you can have an appetite, and you can write about loving food. And you can be—there was a lot of, you know, like, I think people use the phrase like the, quote, golden era of food blogging. And to me, it was never really that; I didn't feel like those things. I didn't feel represented in that. It was a lot of, you can have a tremendous appetite for baguette. Right? But, um, no diss to baguette, right? But it was very Francophilic. And it was very, like, be fit and be white. So I don't, I just don't really understand. I didn't, I couldn't square having the sort of appetite and having the body that I had with, you know, quote, unquote, mainstream food writing by women.  I want to say that because I think that that's true for a lot of women of color. And I think that that space is thankfully growing. But I think it's because it's an insistence on taking up space, and an insistence on not being pushed to the margins, which is really what the motivation of that chapter was. I felt like there's so many things I have been thinking about in terms of food and that like, I mean, that chapter to me is very much food writing. I was real jazzed when I was writing; I loved being able to describe the flavors, and the Filipino food that I grew up with. And yeah, like, I wish that I could explain, and I write about this, and I was like, I don't know why I never—diet culture never got to me, you know, and I think for a lot of girls, who are lucky enough to come from a family where it is a beautiful thing to have an appetite, the thing that often happens, though, is around like when you're 12 or 13 or 14, then suddenly it's not great to have an appetite, right? Like or it's a thing to be managed, because everything's changing, everything's expanding, right? Everything's growing. Before, when you're eating a lot, you're chubby and you're healthy, and suddenly you become fat. And so I was sort of wrestling with that. And also this feeling that my body just never really fit into the culture, into that small town where I grew up in. And then my body is just larger than my mother's who's a very, very small, Filipina woman. And, you know, Filipina elders are the first people to be like, Eat, eat food, eat so much food, come in here, eat food. And then they'll also be the first people to be like, Wow, you got really fat. [Laughs] It's an interesting thing. So, you know, this chapter was me sort of working out a lot of those feelings and how I did it at a young age, I had just decided, well, I guess—I've never been interested in taming my appetites. And that's not just for food, it's like, for pleasure, for like, you know, I've always wanted another round of drinks, you know, I think I always just decided, like, being a little bit too much, being a little bit fat, that was okay with me, because I don't know how to control my appetite. And I didn't want to; I don't want to say no to that. And then I think there's something really powerful about, you know, again, like my love of Filipino food helped me take up space. And it helped me clarify who I was and how I wanted to take up space in this world. Like, I did not want to quiet that part of my identity to write about food, which also meant that for a while, I didn't write about food, or figured something else out that I would do. And so when I think about that, I just think about—it is about encouraging appetite in my daughter, but it's really, to me this book is—I hope it's relevant to everyone, you know, for me, a lot of this is like how I mothered myself, into the place where I am now and seeing the way I was mothered and the things that I kind of wish I could have had, and I don't fault my mother for this, but she just wasn't, she just wasn't able to do that. But the things that I had to mother myself into were acceptance. And that's like, work that I'm still doing every day. But I think you know, we don't write as—I don't hear as much about people who are trying to manage that, and who are trying to take up space, but who still struggle with feeling like, I wish I looked a certain way, even though I'm so proud of being who I am. It's really complicated. So yeah, I mean, appetite and identity and food. And all of that has, it's a very tangled web, in my mind. So this was kind of my attempt to, you know, just sort of unpack and understand.Alicia: Right, no, and I loved it, because I do think…as women, especially when we're writing about appetite, we're writing about diet culture, and you very rarely hear from someone who makes the decision to just not ever decide to tame the appetite, you know, and what that means and what that looks like, and that's why I thought this chapter was really important, because of that, because for me, you know, yeah, I was like, Oh, I see myself, I recognize myself in this because, yeah, I love to eat, I've always loved to eat, and I'm never not going to eat a lot…[Laughs]Angela: No, and that's one of the things that I love about your work is that I feel like you are unapologetic in your appetite and in your consumption. But you also are deeply thoughtful about it, like these things are like–they are nuanced. Do you know what I mean? And you'd never, I just feel like we're not allowed—we're supposed to not have an appetite. We're supposed to have an appetite, but somehow pretend that we don't have an appetite, or, I don't know, like, really, I mean, I think also like, when I am indulging my appetite, I feel like an animal. I feel I'm no different than an animal. I'm a human animal. And I just think like, we're not encouraged to do that as women, we're not encouraged to just fully inhabit ourselves. I mean, I think all people but especially women. And so I mean, I love seeing people out there doing [it], we are out here, you know. [Laughs] And this is my like, you know, a little bit of my stake in the ground, I'm planting a flag, you know, there would be no mistake—Alicia: Well, to talk about the animal aspect of food and appetite and also being a mother, which is that you wrote, obviously, the piece that went viral is about breastfeeding. My only experience in thinking about this, of course, because I'm not a mother, is the way vegans or vegetarians write about the ways in which breastfeeding changes their relationship to dairy, like that's a really common thing. But I wanted to ask how that topic and writing about that topic and that topic changing the trajectory of your work, how did that change your relationship to food or food production, if it did?Angela: Yeah, totally. First of all, I wish that you had been asking me these questions when my first book came out because like, I love how you're like, “It's really common for vegans to talk about, you know, dairy and how breastfeeding changed their relationship to it.” And I was like, I'm not aware of that, like, literature…[Laughter] And so I think it's kind of, just that question is really exciting to me. And I wish that there was more conversation around that. Part of writing, you know, this article about breastfeeding was me being like, why do we drink the milk of a cow? Right? Why is that? Like, that's strange, right? Like, it's strange. And why have we created an entire industry around this? And like, Why do, when we look at a food plate, dairy has a very large section? And that's because of the dairy lobby, right? That's not because of our innate biological needs as human beings, right? So, yeah, I mean, how I thought about food production, 100%. This, you know, sort of lays the path for so many things that I'm thinking about. It’s work, you know, this is what your body—this is what female bodies are built to do, right? That's just true. This is what sets us apart as mammalians, you know, like, we produce milk to feed our young, but I just went into it so naive, like, it was a job. You know, I was spending the eight plus hours feeding—eight plus hours that I was like, am I supposed to be being productive? Like I'm being productive, like I'm keeping, I'm doing nothing less than keeping a human alive. I'm not being paid to do this. I'm not being given time. I'm like, in a weird office with a noisy radiator, you know, with another woman—our breasts out, just like pumping. Right? So it made me think about time and how we value time. And it also like, again, like this was all happening when I was writing about food. And there was the fight for a minimum wage of $15 an hour. And my God, how that was so polarizing, and how people just showed their whole asses about how they don't think the workers are valuable or deserving of this thing. And so I think, you know, there was the labor aspect of it that really came into play for me, that made me think about—I grew up saying grace, because I grew up Catholic, right? And when we remember to say grace, my girls do it with my parents. So when we remember to say grace at our house, we say, you know, thank you to the people who grew this food, who picked the food, who you know transported the food, who prepared the food. So I think now this sort of supply chain of food and how it is produced is something that's always top of mind and like, how do you negotiate having like an ethical relationship to that? I know this is stuff that you have thought about. This is stuff that really came to the forefront, right? And then also balancing that economically because, you know, breastfeeding is, in a country that does not give paid leave, it’s an economic privilege to be able to do that. And then people who cannot breastfeed, there's very little money put into understanding that and seeing is that, oftentimes people feel like that's a failure on their part, not as opposed to like, is it a signal about something about the health of the mother, right? Could we be—this is sort of going off a little tangent, but I think that there's a lot of that kind of stuff, like in the labor of it, and how we value women's bodies. And also just like the general chain of food production, for sure. It 100% made me think of all of those things. And so now I'm always thinking about, someone made this food, right? Someone produced this food in some way, a being—a living thing, whether it is a plant or an animal, or a person. Yeah, it’s just, I mean mothering and becoming a mother really reframed everything for me. You know, it is that care that my body couldn't help but do, you know, like my body did. And then suddenly, I felt like, it's a very beautiful thing to be able to do this. It's a very important thing. It was very meaningful to me. It was also that I was chained to a chair and chained to a person. And so yeah, I mean, that's what—that's where I'll leave it. That’s another long answer. [Laughter]Alicia: No, no…have you read the book To Write As If Already Dead by Kate Zambreno? It came out last year, I think you'll like it. She writes a lot about the body and like, I think it has a lot of parallels to your work. But it's also, you know, just more personal I guess, but she writes about having her first kid and then getting pregnant and then and like, amidst the pandemic, not being treated like a human being but a vessel and seeing the labor of the people bringing…anyway, I think you'll like the book. [Laughs] But you know, and there are so many parallels in both Like a Mother and Essential Labor to what I've been thinking about in food: formal versus informal knowledge, institutions versus communities, individual versus systemic, the political role of care…And so I wanted to ask how the understanding of the significance of something like informal knowledge building when it comes to motherhood affected your perspective on, you know, other subjects as you've said. Motherhood changed your whole lens on the world, but specifically figuring out where, how to learn from community and informal knowledge rather than constantly just taking the word of the institutions.Angela: Yeah, you know I mean, motherhood was a big part of that. But I would say that it was all, I don't know, I just feel like my whole life is learning. And I love that. And that's one of the things that I love about my life. I definitely feel like when I arrived at college—so again, I came from a very, very small town in Pennsylvania. And I didn't know about a lot of things in the world, you know, and I was like, I'm gonna go to New York City. I went to Barnard College, right? Like, I arrived there. And everyone there was like, I went to Milton Academy. I went to, you know, I went to Stuyvesant High, and I was like, like, Googling like, “what are the regents exams,” right? Like, I was like that. And I felt so out of place. Y’know what I mean, like, I felt unprepared. And I felt very self-conscious in a way about that. And I also feel like I came into, like a formal racial consciousness, right, and class consciousness. Like, I mean, when I was at Barnard was when I was like, Oh, this is how we re-create a ruling class, right? Like, what I'm saying is that I had a lot of informal knowledge. And a lot of wisdom growing up, you know, that I kind of trusted and knew. I was always like, why are we Catholic? So, is colonialism…like, what would we have been if we weren't Catholic? And my parents were like, God will provide…like, what are you talking about? Why are we asking these questions, right? And so I've always had it in me to like, question the institution, right, unfortunately, for my parents, and then our family institution for many years. So I came to college, and then I was like, Oh, it's also reckoning with for many, many years, my definition of success was, you know, grammar, spelling, right? Like, all of that s**t, which is like, those are just rules that some guy made up, right? Like coming into this and wanting to succeed on terms, you know, set by white people, being legible to white people, and being legible to institutions, which I will not deny, like, that has served me well. And this sort of like, ability to kind of code-switch in a way that I sometimes can't even tell the difference. Like, that's just been a part of my life, right? And one of the things, though, that happened is coming into consciousness as an adult, and just realizing like, Oh, no, like, I was privileged enough to, like, be educated in these institutions to figure out how to slip into these places. And then to realize, like, no, this doesn't, this doesn't speak to me. It's actually not my vibe, right? Like, but what is your vibe, then? So you have to kind of go and like, figure it out. And I felt sort of free in that, you know, when I always felt really drawn to creative people, but I was never encouraged to, you know, pursue the arts or to pursue creativite work, or my parents were supportive, but they don't really understand what I do. I think to this day, still, it's a little bit confusing to them. All of this to say that one of the other, before motherhood, one of the big things, and I really need to shout out is my spouse Will, who [when] I met, he was a community organizer. He's now a labor organizer. And there was just something about, we are so different, but when we met, there was a shared values. There was a belief in, everyone's story is important. You know, he was all about, his thing was, people come up, and they speak their truth to power. And that's when I realized, like, Oh, yes, like our lived experiences, our informal knowledge, when collected, just because it's not in a book, just because it's not what's reported, like, it is so real, and it is so powerful. And he really, like his work helped me see that. And I feel like that was kind of the start for me of being like, I want to take what I'm doing, and I want to put it in service of something else. And I want it to be a harnessing of collective energy and community knowledge. And then mothering with the whole sort of like, ask your doctor even though no one has, no one's done any studies on this and everything that's going on was something someone said in 1890, right, no one’s challenged this wisdom. Meanwhile, the greatest wisdom that came from birthing and mothering came from midwives and female elders. And that's informal knowledge that was never put in a book, y'know, doctors, when we created medicine, when people invented—when white men invented medicine, they discredited the experience of midwives. And at the turn of the 20th century in America, 50% of babies were born with midwives, who are mostly immigrants and Black women, right? This was very much a working class woman's job. So I mean, this is just my way of saying I feel like my whole life has been leading to this moment, and motherhood, sort of refined that lens, a place to put all of these things, but it's been multiple steps along the way, and it's been sort of painful. You know what I mean? Like feeling like, Oh, I wish I had known this earlier. But then realizing like, Oh, like, but I know this now. And I think there are many people who share these values and who want to put their faith in more informal knowledge, and who don't trust institutions, but don't really know how, you know what I mean? And I feel like that's a journey, like we're all learning. And I feel like, I don't know…I'm old enough to remember when we weren't supposed to know everything. I feel like now there's this pressure to have some sort of expertise in everything. And I'm like, I still don't know what the f**k I'm doing. Like, everything I'm doing is learning, and that's what's fun. That's part of why I like being a writer is just doing homework or whatever.Alicia: That's so interesting. Yeah, I feel like this is something I've been thinking about a lot, is there is this kind of—you're not supposed to ask questions. You're not supposed to say “I don't know,” you're supposed to, we're all supposed to have sort of absorbed some sort of bastion of knowledge that we might not even know exists about things that we've never thought about before. But like, you're just not allowed to not know things anymore, you're not allowed to be learning. I don't know. It's very weird. I mean, that's more social media than anything else. But, because I'm always interested in this. So you went to college in New York? How did you come to live in Seattle?Angela: So when I was in college, my parents—long story short, they had a midlife crisis. And my dad became very disillusioned by managed healthcare. This was 1997, by the way. And so they just decided to make a huge change. Like, my dad was miserable, and my mom was miserable; they're miserable together. And so they decided to start over, and they moved to Washington State. And I was in college, and I was just like, I need to get out of New York. So I was like, okay, and now they seem to be doing better, so I'm gonna go spend a summer with them. And the Pacific Northwest in the summer is heaven, it's so beautiful. And I was like, oh, I’ll like, come out here after I graduate, and I'll stay for a couple months, and then I'll go back and get a job in publishing as an editorial assistant. And that was 1999. And then I just never left. You know, I spent many years comparing it to the East Coast. And then I just was like, it's easier here. And I used to feel some sort of shame around that. But um, I don't know, it's just more laid back. I feel really—I've written about this—I just don't, I don't want to say that I'm not ambitious. But it's just like, there's ladders that you climb, there's like places you could try to put yourself into institutions, I guess. And I'm just really not about the hustle. I feel like I work really hard and I'm really not trying to work harder. Like, I like my little life. Before I had a chance to, you know, publish books, having a job as a staff writer at an alt-weekly, it was like—that was great. Like, you know, I feel like it's easier to do, I don't know, community building can be—I don't want to generalize too much. I just like being in a city. It's a young city. It's a weird city, in some ways. It's changing. But um, yeah, but I like the West Coast. I think I'm—Alicia: I'm always interested in how people leave New York, because obviously, I'm from Long Island, but I spent a lot of time in New York City. And so then, because I left in 2019, but like, didn't really think about it, about what I was doing. So I'm always like, What was the choice? What were the choices that led you away from New York? [Laughter]Angela: I think it was the thought that I would come back. And I think there's always a little bit of like—I couldn't go back. You know, like, it's all the same, like things are there. They're not going away. But New York also still has the same ugly, modern, new high rise weird, like townhome architecture that we get here in Seattle. It's not, you know, not to be I mean. I went to college in New York from ‘95 to ‘99. And, you know, I go back now and I'm like, This is so different. I was like, you know, it wasn't even like dirty New York, y'know. But yeah, I think I just like being a little bit outside things. How was it for you? Like, do you feel like returning or do you feel like you're home? Or do you kind of feel like it's all open?Alicia: I would prefer to stay here in San Juan ’cause it's an easier life, like you're saying, and I talked to Jami Attenberg about moving from New York to New Orleans. And same thing. It's like, it's just easier, and for me, especially as a food writer, I feel like it gives me a lot more to talk about and I don't feel like I have to go to the same restaurants as everybody. And like, obviously, I don't even think I could move back until everything goes differently with the housing situation. Like it's just such—I mean, it's happening everywhere. But I'm just like watching on Twitter, and everyone is like, my landlord just raised my rent $700, $1,200. And I'm like, I'm never going back. I can never go back. But I mean, we have that problem here, too, because it's become like a tax haven. So there's like, all the real estate is absolutely mind-boggling. And like the daughter-in-law of the governor is sort of instrumental in it, which seems like a problem, so— [Laughter]But, yeah, so everywhere has its challenges. But yeah, I feel really good. You know, having gotten sort of away from New York. You know, when I left New York, I was bartending and writing. And here, now I just have a newsletter. So, I'm working a lot less hard. [Laughs]Angela: I mean, I think there's something to be said to of space—physical space. I have a house, you know what I mean, to have physical space, which is also, it's not necessary, but it does lead to mental space. You know what I mean, things feel more expansive here in a way that like, I can go on a long walk, the mountains are 45 minutes that way—wait, sorry, going West. Sorry, the East actually—But I think there's just something there where I feel. I don't know. I just—there's something here where I just feel like I can be myself in a way that—I'm less like, thinking about myself in the context of other people and other things, like I could just sort of be in an easy—Alicia: Exactly, no, no. And that's really key. Obviously, like I'm homesick a lot. But I, then I just go back, you know. And then I'm like, I'm sick of this. Goodbye. [Laughter]But also, to get back to your book, in Essential Labor, you talk about the flattening of creative identity that came through being a mother in the pandemic, do you think that it is possible to change how work and caregiving are structured and perceived in the U.S.? And specifically, what do you think mothers who are creative workers, thus doing work that's kind of already devalued in our society, what is really needed to thrive?Angela: That's a great question. I do think it's possible. I have to think it's possible, because—I'm glad that your question wasn't, do you, like, do you hope that this is, you know, like, I find it hard to be, I find it hard to be hopeful about it in this moment. But I mean, I wouldn't have written this book if I didn't think it was possible. And, you know, maybe it will take a very long time. But I think we are due for, I mean, the United States has never reckoned with all of its original sins, right. But one of them, you know, one of the biggest ones at this point, that's like a foundation to it is that care work doesn't matter and has no financial value. So I think, you know, we had these moments, there was the advanced check, tax child credit. And then also, when we were doing direct stimulus payments, that was not specifically like, here's pay for mothering and care work. But, here's pay for keeping yourself alive and keeping people alive, which is what care work is. So I think that people are—that conversation is happening, I think, you know, part of writing this book was, there were all these, there were so many people who were suddenly awake to, like the child care crisis is a pre-pandemic problem, right? Like that childcare workers are three times more likely to live in poverty. The fact that until your child is age 6, in the United States, like you're on your own, to figure all of that out, and suddenly a lot of white affluent women, to generalize, were realizing that, you know, when care structures fall apart, when your nanny and childcare and babysitters go away — they are left to do all of this work. And that to be a woman in America is to be defined by a condition of servitude. And that was a hard f*****g lesson. And people reacted in a way that they were rightfully so, really angry. And part of writing this book was, I was like, this is going to go away, right? Like when schools reopen, people are gonna think we solved the childcare crisis, right? When things are not inconvenient, when people can start outsourcing that care, and we're gonna lose that momentum. And so to a certain extent, like, why I also believe it's possible is because I know that for myself, and for other people, like, I will never shut up about this. This is something that is foundational and essential to our country and how it functions and until we properly value that, we're going to have an inhumane and dysfunctional society. So yes, I think it's possible. In this particular moment, I feel that it's a much longer fight, and then it's going to be a much harder fight. I don't want it to be a fight, but that's that's where I am on that. You know, and in terms of mothers who are doing creative work, I mean, I just think of all people doing creative work again, like, care is an issue that, obviously, yes, I'm writing about mothering but like, care is the work of being a human being, you know, needfulness is the state of being a human being. And so, you know, if I'm just like, allowed to say what I would like to do is like, we should just give people money. We live in a very rich country, there is enough money to do this. If we gave people a universal basic income, a guaranteed adequate income, which is not a new idea—you know, people were working on this, the National Welfare Rights Organization was doing this; they came close to getting it under Nixon. If we paid people money, if we gave people money and guaranteed a floor of what a decent life is in America, people could be creative. You know, people could do their creative work, people could mother, people could still be really f*****g ambitious and try to get a six-figure job, like six-figure salary job, like, they could still do that. You know, and I think that that's, you know, we made up money. [Laughter] We can, like, if we can make up a new system, you know, that, that gives people—you know, I did this interview for this the future of things, it was like the future of work. And I was talking about this, and the producer was like, So in your world, when you like, meet for drinks with your friends on Friday, and someone asks you how work is doing and you're like, well, Tommy's like, struggling with potty training. And I was like, No, dude, like, in my world, you meet your friends for drinks on Friday, and they're like, how are you? Like we don’t talk about work—we just talk about like, what are you doin’? Right? And so I think that, yeah, like, I think so what we need to do is like, guarantee—I mean maybe it's not just an adequate income or guaranteed income, maybe it's just like, health care, where you like, leave, like, they need people need to, like be able to live a dignified life, that doesn't involve work, you know, that is like, not defined by work that just that allows them to exist. That's what people need. And that's not just mothers, and not just mothers who do creative work that we need that. We need that. I mean, I think it's really like for me; it's for everyone.Alicia: Yeah, yeah, no, no, I mean, these are all the same answers I give when people are like, How do we fix the food system? And it's like, you have to make sure people have a good life. And then, that they don't have to work two or three jobs just to eat crap, and that they get to cook with, I mean, if they want to [they can] eat whatever they want, but like, you know, you get the option to cook, you know. Right now, it's like, so much of that moment, I guess when you started writing about food, that moment of like, go to the farmers’ market and eat kale and everything will be fine. It really stopped short of talking about poverty, it stopped short of talking about the systemic, obviously, disadvantages. It's like, some people won't be able to do this—sad for them. And then like, moving on—Angela: Yeah, look, we don't talk about how poverty is a condition we have created —it's an unnatural condition. We made this, right? And there's so much, I mean, also like the farmers’ market thing. Like, what is it, maybe now it's higher, but it's something like 6 or 12 percent of people get their produce from a farmers’ market here. I mean, so not even like, forget, like how much money you can spend. It's just such a small—you're not tackling the system. And that's not to say they're not great and you should keep money in local economies. Like I think it's all of those things. But yeah, we're not even getting to that. And we're not talking about the profound way that we assign morality to food, like people who are poor make bad choices about food. Those are choices created by poverty and scarcity. Like, anyway, this is not like a…I think you and I are on the same page about this. I think it's like the conversations that we have about food are so not the conversations we need to read. Right, like we spend a lot of time on that. And I think the same is true for care and mothering, right? It is an issue that affects everyone. And it is an issue, it is systemic, like we're talking about, I think we're both talking about giving people a decent life, which doesn't—we've come so far from that, that it seems really radical to be like, let's just, you know, take it back a step. You know, like, it'd be like—money is made up, are you with me? Like, that seems really destabilizing to people, but it's just a truth. And I think like we just drifted so far from it, that it's really, it's discouraging.Alicia: Yeah, yeah. Yeah, no, absolutely. I'm hopeful, I think that now people are more, even if it's just jokes or memes on social media, people are more willing to say— people are more willing to say that the all of this is bizarre. Like, even if it's just—today, we're talking on Tax Day, which is—I feel like vomiting because I still haven't done mine. But the idea that people are now talking about, why does the government let it be so difficult and complicated when they know how much we owe because they have the documentation and, you know, what are we actually even paying for? Like, I think it's important that we have a forum now for those like people to have that conversation, even if it's a joke, most of the time.Angela: One of my favorite things that I've seen recently is like, I mean, I saw it on Instagram, but it was a tweet, you know, that whole thing. But it was like, you know, humans really could have had stargazing and like pottery making and drumming, and now we have credit scores, and like, you know, but this idea that, like, we could just be f*****g living. Now it's like, we need money we need like, I just, ugh—Alicia: Yeah, we do need a general strike, and to not pay anything, not pay our taxes, not pay our student loans, not pay rent, just like let's stop and get this s**t sorted out before we keep moving.Angela: Yeah, I mean it’s really…we shouldn't be privatizing human rights. We could have this conversation, like in a circle for like, a few days, and it would be great but we should probably move on… [Laughter]Alicia: No, no, no, of course. No, well I just wanted to ask you what are the other things you're thinking about that you want to write about? I do love that you characterize being a writer is ongoing learning, you know? So what are you learning about these days?Angela: I'm learning about—so again, since I started as a food writer, the fact that I've now written two books on motherhood and mothering seems like a great surprise in my life. I mean, I think it's very—it's been great for me. But I mean, this is really just one aspect of my identity. But right now, the things that I'm really drawn to are not privileging one kind of care. I mean, I think care is a conversation we need to continue to have. And so I want to explore care. Like, so I've been thinking about it in terms of, you know, raising young children, but what is it like to have everything from like, you know, how do we encourage people who are not parents to have meaningful relationships with the youth and the elders? Right, like elder care, disability care. And then also, how do we build, one of the things that we lack, our institutions don't care about people; care is not a value that's at the center of institutions. And so I'm interested in exploring, how might we make that happen? And so care in general, an expansive and inclusive and surprising view of care, is one of the things that I'm thinking a lot about.I'm thinking a lot about the concept of service. Service, to me, is very clarifying. I think my work as a writer is about learning. But what gives me meaning is that it is definitely of service to people. And that's one of the things that I cherish about the feedback that I've gotten from people. And so this idea of service, and how we can encourage that, and people are exploring that.And then the other thing that I'm really into is middle age. You know, I'm about to be 45. I never—and I don't mean this in a fatalistic way, but I just never really imagined myself at this age, and realizing that my imagination really was pretty short. And I feel like I have to believe and I do believe that, you know, some of my most interesting transformations are still ahead of me. And so there's really not a literature of middle age for women, there's like some menopause-y stuff. But the choices that we make, and I don't know, there's like in the pandemic, too, I've done a lot of self work and therapy. But I've also, like—I haven't been able to escape myself, even though I've tried very hard through various attempts and substances. But I feel like, I don't know, if I'm about to be 45, like I said, I just feel like I don't feel confused about who I am. And I really like that. And I'm kind of curious, like, where that goes. Yeah, so those are the things I'm thinking.Alicia: Awesome. Well, thank you so much for taking the time today. Angela: Yeah, of course. Thank you.Alicia: Thanks so much to everyone for listening to this week's edition of From the Desk of Alicia Kennedy. Read more at www.aliciakennedy.news. Or follow me on Instagram, @aliciadkennedy, or on Twitter at @aliciakennedy. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit www.aliciakennedy.news/subscribe

Red Tractor. They are a not-for-profit company that is the UK's biggest farm and food assurance scheme. They develop standards based on science, evidence, best practice and legislation that cover animal welfare, food safety, traceability and environmental protection. Around 50,000 British farmers are accredited to Red Tractor standards, which form the basis of buying and sourcing specifications for major supermarkets, household brands and restaurant chains, ultimately making life simpler for everyone. The Red Tractor logo represents 20 years of driving world leading British food standards. Since 2000, they have worked closely with animal welfare experts, vets, agronomists and the entire supply chain to ensure that whenever you buy a product with the Red Tractor logo, it is traceable, safe and farmed with care. Their assurance covers the entire food supply chain and they work with over 450 independent inspectors to ensure the most robust assessments possible.  These inspectors are all appropriately trained and sufficiently experienced – together, they conduct over 60,000 inspections a year. We go live with Jim Moseley – CEO of Red Tractor to get his opinion and understanding of the whole food sector as we emerge from the post Covid scenario. With potential “erratic” times ahead for both farmers, growers, retailers and consumers alike, we look to gain Jim's view as to how we can all sail to hopefully brighter times ahead. Jim started out at FMC Meat Ltd, then Europe's largest meat group. His next move was to Wander Foods, where he launched sports drink Isostar in the UK.    He later spent 12 years as Tulip's Sales & Marketing Director, before becoming Managing Director of General Mills UK in 1999. There he handled brands like Häagen-Dazs, Old El Paso, Green Giant and Nature Valley.  He then joined Mizkan Euro Ltd before becoming the CEO of Red Tractor in 2017. Jim has chaired the Provision Trade Federation and was a Food Drink Europe board member. He's also been both interim Director General and President of the Food & Drink Federation. 

Hello and welcome! Today on the show we're cheesier than usual with a troubling trifecta for Eric's intestines.

Continuamos con la segunda parte de la interesante entrevista a Gabriel Porras, filósofo, podcaster y artista de voz. A partir de su importante trayectoria bilingüe, logró desarrollar sus propias técnicas y rutinas para cuidar la voz, el cuerpo y la mente, desde ejercicios faciales, yoga, respiraciónes y más. ¡Entérate de qué se trata su “elixir de la voz”! También conversamos sobre algunas curiosidades de las historias fundacionales de la civilización que comparte en su podcast “Murmullos Radiantes”.Gabriel fue reclutado por la BBC de Londres para trabajar como periodista, productor y presentador para BBC Mundo, hace más de 30 años, un momento clave en su carrera. Después de trabajar seis años en la emisora británica, decidió independizarse, estableciéndose como uno de los más exitosos y respetados locutores extranjeros en Londres.Fue ganador del Premio Lavat 2020 al Mejor Narrador, y del premio Outstanding Spoken Word en los premios SOVAS del mismo año. Ha sido Nominado dos veces a los Premios One Voice en las categorías de Animación y Audiolibros. Actualmente es miembro del equipo editorial de The Buzz, la única revista del mundo dedicada al voice over, publicada en inglés y español.Ha realizado estudios avanzados en Filosofía, Música, Clásicos, Teología, Apologética, Islamismo y Ateísmo.Su primer trabajo en la radio le permitió combinar sus conocimientos de filosofía y su amor por la música para la conducción de un programa de radio.Gabriel tiene varios récords mundiales: su serie radial de Efemérides para la BBC estuvo al aire cada día de cada año durante más de quince años consecutivos; en televisión, presentó la Cabalgata Deportiva Gillette durante más de veinte años, la serie de automovilismo Mobil 1 The Grid durante doce años hasta hoy, y su programa El Oído Aventurado ha sido transmitido por Radio Mexiquense durante más de treinta años. Su amplia gama y experiencia le han permitido cubrir muchos papeles, desde ser presentador principal de las Olimpiadas de Londres 2012 hasta crear la voz de personajes como Hulk, Pantera Negra y Rhino para Hasbro Toys. Ha grabado campañas publicitarias de televisión, radio, internet y cine para más de cien compañías de alto perfil como Apple, Gillette, British Airways, Rolex, P&O Ferries, EMI, Toyota, Microsoft, Pokerstars, Old El Paso, y esta navidad fue la voz elegida para el lanzamiento de la esperada consola de juegos Playstation 5 de Sony en toda Latinoamérica y EEUU.Encuentras a Gabriel en redes sociales como @artofvoicing , recuerda buscar su podcast “Murmullos Radiantes” en las plataformas digitales. **Visita www.lapizarrapodcast.com para suscribirte a la comunidad de La Pizarra, selecciona el nivel de tu membresía para recibir material exclusivo y tener acceso a varios beneficios.No olvides descargar la aplicación La Pizarra Podcast en la App store y Google Play.*¿Quieres que tus gráficas resalten en las redes sociales? Canva Pro es una herramienta que te permite crear lo que sea en pocos minutos con miles de hermosas imágenes y plantillas, prueba Canva Pro gratis por 30 días en: https://partner.com/lapizarra *El secreto del éxito de tu negocio está en el seguimiento que le das a tus clientes, optimízalo con un CRM. Maneja tu base de datos y dale seguimiento a tus clientes y proyectos con Monday.com, pruébalo gratis por 14 días en: https://mondaycom.grsm.io/lapizarra*¡No olvides suscribirte a La Pizarra para tener acceso a todos los episodios, descárgalos y compártelos en redes sociales, tus comentarios son bien recibidos!** Visita https://www.nickymondellini.compara conocer el trabajo de la actriz, conductora y locutora Nicky Mondellini. Nicky Mondellini es una artista de talla internacional con más de treinta años de carrera artística, su voz es escuchada en comerciales de televisión, radio y plataformas digitales a nivel mundial.Su trabajo como actriz incluye más de doce telenovelas, varias obras de teatro clásico español y contemporáneo, cortometrajes y largometrajes, y la conducción de programas matutinos en México y Estados Unidos, además de comerciales de imagen y videos publicitarios y corporativos.Sigue a Nicky en:Instagram @nickymondellini Twitter @nicky3ch_nicky Facebook https://www.facebook.com/nickymondellinivoiceover LinkedIn https://linkedin.com/nickymondellinivoiceover

En la primera parte de esta entrevista, Gabriel Porras @artofvoicing,  habla con un punto de vista  filosófico sobre las historias fundacionales de la humanidad,las cuales narra en su podcast Murmullos Radiantes, mismo que realiza en además en inglés como Radiant Whispers.Gabriel es un filósofo y artista de voz, con una destacada trayectoria internacional, fue reclutado por la BBC de Londres para trabajar como periodista, productor y presentador para BBC Mundo. Después de servir seis años en la BBC se independizó y se ha establecido como uno de los más exitosos y respetados locutores extranjeros en Londres. Fue ganador del Premio Lavat al Mejor Narrador, así como también el premio de Spoken Word en los Voice Arts Awards en 2020, y ha sido Nominado dos veces a los Premios One Voice en las categorías de Animación y Audiolibros.Actualmente es miembro del equipo editorial de The Buzz, la única revista del mundo dedicada al Voiceover, publicada en inglés y español.Gabriel además ha realizado estudios avanzados en Filosofía, Música, Clásicos, Teología, Apologética, islamismo y Ateísmo. Su serie radial de Efemérides para la BBC estuvo al aire diariamente durante más de quince años consecutivos; en televisión, presentó la Cabalgata Deportiva Gillette durante más de veinte años, la serie de automovilismo Mobil 1 The Grid durante doce años hasta hoy, y su programa El Oído Aventurado ha sido transmitido por Radio Mexiquense durante más de treinta años. Su amplia gama y experiencia le han permitido cubrir muchos papeles, desde ser presentador principal de las Olimpiadas de Londres 2012 hasta crear la voz de personajes como Hulk, Pantera Negra y Rhino para Hasbro Toys. Gabriel ha grabado campañas publicitarias de televisión, radio, internet y cine para más de cien compañías de alto perfil como Apple, Gillette, British Airways, Rolex, P&O Ferries, EMI, Toyota, Microsoft, Pokerstars, Old El Paso, y  PlayStation 5 de Sony en toda Latinoamérica y EEUU.*Visita www.lapizarrapodcast.com para suscribirte a la comunidad de La Pizarra, selecciona el nivel de tu membresía para recibir material exclusivo y tener acceso a varios beneficios.**No olvides descargar la aplicación La Pizarra Podcast en la App store y Google Play.* ¿Quieres que tus gráficas y videos resalten en  redes sociales? Canva Pro es una herramienta que te permite crear desde tarjetas de presentación hasta presentaciones corporativas en pocos minutos con miles de hermosas imágenes y plantillas, prueba Canva Pro gratis por 30 días en: https://partner.com/lapizarra * El secreto del éxito de tu negocio está en el seguimiento que le das a tus clientes, optimízalo con un CRM. Maneja tu base de datos y dale seguimiento a tus clientes y proyectos con Monday.com, pruébalo gratis por 14 días en: https://mondaycom.grsm.io/lapizarra * ¡No olvides suscribirte a La Pizarra para tener acceso a todos los episodios, descárgalos y compártelos en redes sociales, tus comentarios son bien recibidos!  ** Visita https://www.nickymondellini.com para conocer el trabajo de la actriz, conductora y locutora Nicky Mondellini.Nicky Mondellini es una artista de talla internacional con más de treinta años de carrera artística, su voz es escuchada en comerciales de televisión, radio y plataformas digitales a nivel mundial. Su trabajo como actriz incluye más de doce telenovelas, varias obras de teatro clásico español y contemporáneo, cortometrajes y largometrajes, y la conducción de programas matutinos en México y Estados Unidos, además de comerciales de imagen y videos publicitarios y corporativos. Sigue a Nicky en: Instagram @nickymondellini Twitter @nicky3ch_nicky Facebook https://www.facebook.com/nickymondellinivoiceover LinkedIn https://linkedin.com/nickymondellinivoiceover  

20 May 2021: Helen asks you what your favourite condiments are and you delivered!  The cost of opening a restaurant: Restaurant consultant Gabrielle Mather breaks it down for us. Chef Reif Othman expands across the GCC and adds Japanese breakfast on this menu. Leftovers anyone? Ali Shaikh of Old El Paso tells Helen why they're waging a war against food waste. Tom Harvey tells us how you can be one of the lucky entrepreneurs taking part in the Spinneys Incubator Programme.  Simona of QiDZ has a long list of suggestions for indoor and outdoor activities for the kiddos. See omnystudio.com/listener for privacy information.

What are the key ingredients that the best future  brands share as they carve their path to success? Are there ways aspiring young brands can tap into their success as they are starting out? This episode of the Table Talk Podcast will ask the industry experts who judged the Future Brands competition at Food Matters Live to get their perspective on the recipe that helps fuel success.Joining our panel are  Emma Williams, head of Future Brands Origination and investing at Sainsbury's, and returning for the third time on the podcast is Andy Wardlaw Chief Ideas Officer at MMR Research. We'll also be hearing from some of the winners of the Future Brands competition to see what advice they have for aspiring young brands. Join us!Be recognised as a brand of the future, enter the Food Matters Live AwardsThe prestigious Food Matters Live Awards is back, celebrating outstanding innovations from across the food, drink and nutrition sectors.Spanning across 12 exciting categories, the shortlisted Food Matters Live Awards 2021 entrants will be announced on 10 June. From there, the shortlisted companies will be invited to discuss their products and innovations with the esteemed judging panel via video conferencing, giving the shortlist an opportunity to explain why they deserve to win. After the judging round, the winning entrants will be announced and celebrated during Food Matters Live, 29-30 June.Enter now: https://bit.ly/3hALdeKAbout our panelAndy Wardlaw, Chief Innovations Officer, MMR ResearchAndrew’s career in food and drink began with selling fish paste to local stores and wholesalers for the Shippam’s brand in the south of England. That was in 1992. Since then he has gone on to develop insight and ideas for Old El Paso, Haagen-Dazs and Nature Valley – all at General Mills, as well as stints at functional dairy brand Benecol and every little person’s favourite Ella’s Kitchen.Now he heads up ideas at the MMR Group, which helps brands develop products that are not just liked, but beautifully aligned across all moments of truth – across brand, pack and product - to create more powerful user experiences. MMR partners with over 2/3 of the world’s leading food and drink manufacturers and has had a very busy 2020 as companies invest in a new consumer landscape.He lives in Great Missenden, world famous for the writer Roald Dahl, which might explain his love to all things chocolate…Emma Williams, Head of Future Brands Origination and investing, Sainsbury'sEmma is Head of Future Brands Origination and Investing at Sainsbury's, Looking for the best challenger brands across food, drink, and non-food grocery to exclusively partner with and grow.

Show Notes Matt and Kris celebrate the 35th anniversary of Dragon Quest by enjoying the music of the NES version, Dragon Warrior.   Useful Links Dragon Warrior Koichi Sugiyama Background Music Every Dragon Warrior song on OC Remix Other versions of the Dragon Quest theme from various other games Social Stuff WaveBack Overplay WaveBack Discord Support us on Patreon WaveBack Facebook Geekade Facebook Twitter Instagram YouTube Twitch Website Contact Us How to make Taco Casserole Bake most of a bag of tater tots nice and crispy. Chop one yellow onion and several cloves of garlic. I usually do between 3-5 Start cooking the onion until it starts getting wet, then add the garlic and 1 package of ground turkey (or beef if you prefer) Once that’s all nicely brown, add a medium can of tomato sauce Add 1 can each (and drain & wash them, you savage): whole kernel corn, dark red kidney beans, black beans.  Add about 1 tablespoon of chopped fresh parsley and oregano. Use dried if you don't have fresh. It’s fine.  Add several dashes of chili powder, depending on how spicy you like it, and salt and pepper to taste.  Grab a bag of Doritos and a casserole dish. Dump a bunch of Doritos into the dish and crush them so there’s a nice layer all over the bottom.  Dice a couple of tomatoes. Enough to give the whole thing a good solid coat.  Pour the meat mixture on top of the Doritos and level it all out Give it a nice coat of hot sauce if that’s your bag, but totally optional. Mild taco sauce adds a nice flavor too. I like Old El Paso, but you do you.  Cover with the diced tomatoes. I like a nice thick layer Add the cooked tater tots.  Cover with a layer of your choice of cheese. I like a mix of Monterey Jack and cheddar Bake at 425 until the cheese starters to form a bit of a crisp on the outside.  Enjoy! Bonus: If you’re the kind of person who enjoys it (I am not) feel free to add some sour cream or guac. You can also garnish with chopped scallions. They add a nice texture and some green to make it seem like you're eating something healthy.  Extra bonus, instead of a fork, use the rest of the Doritos in the bag to scoop up the food! This will of course remove any concept that you’re eating something healthy, but that’s up to you.

Are you tapping into the the experience economy? Consumers experience brands on a variety of levels, and not all of it is conscious. A great deal of your 'brand effect' will be non-conscious. Specific sensory attributes deployed across your pack and product will be generating deeper, more meaningful levels of engagement. Could creating meaningful consumer experiences help your brand? Host Stefan Gates is joined by a panel of experts including Andy Wardlaw, Chief Innovations Officer, MMR Research, Mike Faers, Founder & Chairman, Cubo Innovation, and Paul Thomas, Director, The Forge to find out how a decision to go beyond 'liking' on your next development project could be the start of your quest to fully realise your brand's sensory power. "We are now entering an era where people's demand for experiences is filtering down to every day it's no longer going to be confined to travel and music concerts. I think there is going to be, first of all, a pent up demand for experiences everywhere and a reevaluation of the role of experiences over stuff." - Andy Wardlaw, Chief Innovations Officer, MMR Research About our panel Andy Wardlaw, Chief Innovations Officer, MMR Research Andrew’s career in food and drink began with selling fish paste to local stores and wholesalers for the Shippam’s brand in the south of England. That was in 1992. Since then he has gone on to develop insight and ideas for Old El Paso, Haagen-Dazs and Nature Valley – all at General Mills, as well as stints at functional dairy brand Benecol and every little person’s favourite Ella’s Kitchen. Now he heads up ideas at the MMR Group, which helps brands develop products that are not just liked, but beautifully aligned across all moments of truth – across brand, pack and product - to create more powerful user experiences. MMR partners with over 2/3 of the world’s leading food and drink manufacturers and has had a very busy 2020 as companies invest in a new consumer landscape. He lives in Great Missenden, world famous for the writer Roald Dahl, which might explain his love to all things chocolate… Mike Faers, Founder & Chairman, Cubo Innovation, CEO and Founder and all round Innovations guru, Mike has a huge amount of experience from the kitchens of Le Gavroche to heading up Product for McDonald’s Europe and then globally. Growing tired of working with agencies who could talk the talk but failed to deliver, mike left his role at McDonalds to start FIS in 2010. Having run and established manufacturing plants, innovation academics and working extensively with many of the UK’s major retailers and brands, Mike offers strategic planning, troubleshooting and innovation best practise to Cubo’s clients, using decades of expertise to ensure that businesses operate efficiently and innovate brilliantly. Paul Thomas, Director, The Forge Paul is a Director at the Forge, a strategic insight consultancy. Prior to that, Paul has spent the majority of his career in Head of Insight & Innovation roles at food & drink clients – Asahi, Diageo and Ferrero. Paul specialises in branding, comms and innovation – and believes deeply that brands must bring experience to consumers, especially as his own personal favourite experience, the pubs, are closed at the moment. About MMR MMR Research Worldwide is part of the MMR Group; privately owned and proudly independent. This allows us the flexibility and freedom to adopt a strategy focused around innovation and employee empowerment. For our clients, that means outstanding service and access to specialist sensory, fieldwork and online expertise.

This week's 12 Rounds With Johnny Boxer features a range of questions including ones about his voice and the authenticity of it, what he would play the chainwhore in, his favourite guest on Fat Pizza, the possibility of another live Fat Pizza tour, what job Bobo would have if he wasn't a pizza chef, plus a surprise guest drops in all the way from the U.S of A with a special message...Don't forget to read the highly interesting piece below the episode which this week outlines some of Johnny's time spent in prison. There are plenty more layers to the great man than what you see on television and this is just one of the many we will bring you in the coming weeks.A riot’s underway, set off from the shooting of an inmate by a prison guard.It’s 1988 and five prisoners are on the rooftop of Brisbane’s notorious Boggo Rd gaol. A riot’s underway, set off by the shooting of an inmate by a prison guard. They weren’t getting down until 2 Division was shut down. The cells held no toilets or running water and apparently harsh treatment from staff was rife. Inmates were shitting in cockroach infested tins, feeling like they’d never get out alive. Gaining nationwide media attention the protest had members of the public gathered out front in support and a local rock band playing loudly across the street, managing to get three songs in before being silenced. One band member (Greg Fryer) recalls hearing the inmates roaring from inside as they played. JB was there doing time. He’d been thrown into solitary within the first week for getting into a ferocious fight with a ‘lifer’ over dinner. Given six months in what they’d refer to as ‘The Black Hole’ and the Human Rights Commission called “Barbaric and inhumane”, he remembers things such as others in solitary ”browning themselves up” which is completely covering yourself in faeces so the screws don’t touch you. What does he recollect about that protest/riot? A couple of inmates hunger striking for the cause would swap him their sandwiches for his orange juice and egg shells. 2 Division was closed the following year and when JB had finished his dark time in solitary he was thrown back in after being accused of inciting a riot (which was simply inmates loudly cheering his return). After five years in Boggo Rd he was transferred to Stuart Creek in Townsville where he served three years before finishing up his last six months in Sir David Longland. What was he serving time for you may wonder? “For keeping me mouth shut” is all Johnny will tell you. Arriving back in Sydney early 90’s Boxer walked straight into a job as a seccy in the Eastern suburbs, almost immediately being made supervisor. He got back into bouncing in the Cross also, which is where he met Paul Fenech (aka Pauly) and was offered an audition for a film Fenech was creating. Why you ask? Because he felt so entertained watching JB put someone on their ass. We all know what took off from there. JB would appear in the long running hit tv comedy series ‘Fat Pizza’ as psycho pizza chef BOBO and became one of Australia’s favourite onscreen characters. This wasn’t Boxer’s first acting stint though. He’d performed in theatre, made appearances in various tv series such as E Street, Water Rats, Police Rescue and Home & Away as well as tv ads for big brand names like Stanley Wine and Toyota. One ad I’d suggest you look up (find it on YouTube) and try to pick him out in is Old El Paso’s 1998 “What’s a Burrito?” You’ll get a good laugh… Keep those questions coming in. Just as Johnny never knew which way his life would turn next you’ll never know what response you’re going to get...

See omnystudio.com/listener for privacy information.

Today's guest is Renee Ernst, Senior Lead Data Scientist at General Mills. Headquartered in Minneapolis, General Mills reshaping the future of food. As one of the world’s leading food companies, General Mills operates in more than 100 countries and markets more than 100 consumer brands, including Cheerios, Nature Valley, Betty Crocker, Yoplait, Old El Paso and many more. Renee is an experienced Data Science leader with extensive experience using machine learning and predictive analytics to deliver solutions that provide tangible business value. She is highly skilled in the tools needed to create productionalized machine learning models and is a continuous learner with an always-growing proficiency in Data Science technologies and methodologies. In the show, Renee will tell you about: Her journey to joining General Mills, The evolution of data science within the company, Challenges the Data Science team needed to overcome, Plans for further growth & what their future looks like, Why she enjoys working with General Mills, and Driving a collaborative culture in the company

Brad Hiranaga is the Chief Brand Officer for General Mills, North America, whose legion of brands including Betty Crocker, Pillsbury and Old El Paso have been store cupboard staples around the world for decades.  As a long serving ambassador of the iconic CPG business and with almost 16 years of service under his belt, Brad is now witnessing these brands go through what he can only describe as a renaissance. Where the company's focus is shifting from food that people love, to food that people need. A return to utility and really stripping things back to address a new kind of human necessity.

Powered by Patreons and Mastered by Morphamish. This week we welcome author/ singer/ songwriter Dougie Smith who is best known as the masked frontman of Mickey 9s. Today we unmask him as an author of books, teacher of students and creator of 'Kiler Whale'. This week we also delve a little into some party manifesto politics since the general election has been called so we called on people to call you call that radio with their unfiltered calls. We also meet a door to door canvasser, Big Mac McGuru helps you save time and limber up with some more midnight inventions and Frank Foodie phones Old El Paso. To support this show, recieve bonus content and win free stuff then go to http://patreon.com/youcallthatradio Remember to subscribe/ rate/ review or tell a friend about us. If you would like to commision me to write you or a loved one a poem then go to http://poemmeapoem.com and we will make a personalised, bespoke belter and deliver it framed and looking like an ideal Christmas gift. If you are an artist who would like to release CDs then go to : http://audio-unity-group.com and we will do YCTR listeners a mates rates deal. Just say where you ehard about it,.. FACT CHECK: The country I couldn't remember about during the drug policy chat while talking to Dougie was Switzerland. They were very strict but have made massive strides since relaxing their laws. They treat it as a public health issue and not a crime and have had incredible results that you should look into if interested.

Powered by Patreons and Mastered by Morphamish. This week we welcome author/ singer/ songwriter Dougie Smith who is best known as the masked frontman of Mickey 9s. Today we unmask him as an author of books, teacher of students and creator of 'Kiler Whale'. This week we also delve a little into some party manifesto politics since the general election has been called so we called on people to call you call that radio with their unfiltered calls. We also meet a door to door canvasser, Big Mac McGuru helps you save time and limber up with some more midnight inventions and Frank Foodie phones Old El Paso. To support this show, recieve bonus content and win free stuff then go to http://patreon.com/youcallthatradio Remember to subscribe/ rate/ review or tell a friend about us. If you would like to commision me to write you or a loved one a poem then go to http://poemmeapoem.com and we will make a personalised, bespoke belter and deliver it framed and looking like an ideal Christmas gift. If you are an artist who would like to release CDs then go to : http://audio-unity-group.com and we will do YCTR listeners a mates rates deal. Just say where you ehard about it,.. FACT CHECK: The country I couldn't remember about during the drug policy chat while talking to Dougie was Switzerland. They were very strict but have made massive strides since relaxing their laws. They treat it as a public health issue and not a crime and have had incredible results that you should look into if interested.

Throw on your largest, most profane novelty T-Shirt and crack open a cold, fresh bottle of Old El Paso — it’s jokes time again! Suggested talking points: Gridiron Wisdom, Feature Length Texts, What to Wear to Cave, Big Johnson, The Great Coupon Heist, Travis’ Falsified Book Report Service

Have you heard the word dyslexia before? It's a term used to describe when people have a hard time learning to read. It's actually very common because reading is a fairly new skill that humans have developed. In this episode we do a deep dive on dyslexia. We'll look at how our brains have cobbled together the ability to read by re-purposing parts of the brain that evolved for other functions. And we’ll learn what scientists think might be going on in the brains of people with dyslexia when they learn to read. We also talk to Ann Bancroft, a Polar explorer and educator who also has dyslexia, about why getting lost can be fun. Plus we’ll hear a new Mystery Sound and find out if mice actually do love cheese in our Moment of Um. This episode is sponsored by Sun Basket (sunbasket.com/brains), Old El Paso, and Panama City Beach (VisitPanamaCityBeach.com). You can support the show at brainson.org/donate

Elevators are like magic. You walk in, the door shuts and when it opens again, you are suddenly someplace new! Ta da! But it’s not magic that does this trick, it’s science and engineering. In this episode we explain how elevators work and we talk about how they’ve changed over time. For instance, did you know the first elevators had no walls? We also speak with historian Lee Gray about two elevator innovators who both happen to be named Otis. Speaking of Otis, Vijay Jayachandran with the Otis Elevator company, joins us to drop some high level elevator facts. Plus, we hear your ideas for the elevators of the future! And listen to the end to our Moment of Um for an answer to this question: Why do crickets chirp?This episode is sponsored by Old El Paso, Sun Basket (sunbasket.com/brains), Panama City Beach (VisitPanamaCityBeach.com) and The Great Courses Plus (thegreatcoursesplus.com/brainson). You can support the show at brainson.org/donate

Human-made plastics are super useful -- they're lightweight, can be molded into anything, and they don’t break down. And because plastic is so versatile, we humans have found lots of uses for it. But the fact that it last forever means we find ourselves with a plastic problem. In this episode, we'll learn about the invention of plastic, how it's made and recycled and what you can do to help handle plastic waste. Plus: A very special appearance by Gungador, a tricky mystery sound and a Moment of Um that answers the question: "How do glow in the dark things glow?" One thing you can do now to help with plastic pollution is use Jenna Jambeck's Marine Debris Tracker to report where you're finding plastic in the environment. Today’s episode is sponsored by Old El Paso, Panama City Beach (VisitPanamaCityBeach.com) and Madison Reed (madison-reed.com and coupon code BRAINSON). You can support the show at brainson.org/donate

We have a lot to learn from ants. This episode digs into the hierarchy of ant colonies (spoiler alert: there is none) and why they walk in a straight line (spoiler alert: they don’t). We’ll also find out about epic ant battles and how the study of ants is teaching us about how cancer spreads, how the internet can be improved, and could even give us new ways to explore Mars. Plus: Our Moment of Um answers the question: Why do the mountains look blue from far away? This episode is sponsored by Old El Paso, KiwiCo (kiwico.com/brainson), The Great Courses Plus,(thegreatcoursesplus.com/brainson), and Sun Basket (sunbasket.com/brains). You can support the show at brainson.org/donate.

Watch the 9malls review of the Old El Paso Bold Spicy Cheddar Flavored Taco Shells. Are these spicy, cheddar flavored taco shells any good? Watch the hands on taste test to find out. Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls

Below Deck is back for another insane season. Just when the crew decides to stop fighting and have a fun season, a new chef enters with Old El Paso chips and jarred salsa. Hide your steaks. To hear this week's bonus episode catching up with Southern Charm NOLA and Project Runway and to find Crappens on Demand video recaps, become a member over at Patreon.com/watchwhatcrappens.***New Limited Edition Shirts! "Martini Medicine" "Team LVP" and "DooooooRINDA!" merch available at crappensmerch.com!**Crappens Live is coming to Milwaukee, Pittsburgh, Minneapolis, Baltimore, Nashville, Indianapolis, St. Louis and NYC! Find ticket links at watchwhatcrappens.com See acast.com/privacy for privacy and opt-out information.

Where do feelings come from? And why do we have them? In this four-part series, we're digging deep into our emotions. In this first episode, we're getting happy! We'll get a play-by-play of the chemicals in our brain that trigger joyful feelings, and use the zoom ray to see what good vibes do for our bodies. We'll also hear about how each of us have different emotional thermostats and why thinking about our feelings can help us figure out what to do with them. At the end of this episode -- and every episode in this series -- Mallika Chopra shares a meditation that can help us manage our feelings. For more on meditation and mindfulness, you can check out Mallika Chopra’s book for kids, Just Breathe. This episode is sponsored by Old El Paso, Rebel Girls the Podcast (rebelgirls.co/podcast), Relay (relaygo.com/BRAINS for 15% your Relay purchase on Amazon) and New Cloud Control Cat Litter by Arm & Hammer.

Samuel Ashton is left to settle for London-based Greek food at GReat Grill, while Taylor enjoys the real thing in Athens. With his right hand man missing, the remaining half of Set Meals answers listener questions, including: why Old El Paso pulls on the nostalgia-strings, and why On The Continent's own James Horncastle is wrong about pineapple on pizza, as well as discovering Farringdon's best kept tzatziki covered secret.Get in touch with us on Instagram and Twitter @setmealspodcast to share your own food thoughts. See acast.com/privacy for privacy and opt-out information.

"I cannot believe its not Mexican Food" Old El Paso has been around for A long time. Itnhas introduce generations of people to the idea of Mexican food without really being Mexican food. This is the brief history of Old El Paso --- Send in a voice message: https://anchor.fm/foodinfive/message

Will Salsa dance it's way on to the Island? I assume that's how Salsa moves. It salsas. That looks weird. Oh right, episode description. Emily talks about a "Salsa Dynasty" that has all kinds of DRAMA. They put the picante in Pace Picante Sauce. Salsa is also a magical healing agent for Major League Baseball player Matt Carpenter. Naturally, we'll question modern medicine. AND! AND! AND! Old El Paso employees break records with stuff and stand tacos and so we gotta talk-o about that. Maybe Tom should be in charge of writing these. 

Sara Mortimer is the vice president of product safety, quality, and regulatory affairs for Land O’Lakes. Over her 30-year career, Sara has worked to ensure the safety and quality of some of the world’s biggest brands—Haagen Daaz, Green Giant, Old El Paso, Nature Valley, and many others. Sara has co-authored a number of books on Hazard Analysis and Critical Control Points (HACCP) and food safety management. In fact, she contributed to Food Safety Magazine's Food Safety Culture eBook! She's also served on Food Control's editorial board and was a trustee of the Royal Society of Public Health for several years.  Sara has been a member of the BRC International Advisory Board for over 10 years, and she's a member of the Grocery Manufacturers Association's Executive Scientific and Regulatory Affairs Committee. Most recently, she has helped review the effectiveness of Codex HACCP and Food Hygiene principles.   In this episode of Food Safety Matters, we speak to Sara about: The purpose of HACCP, and how it should work together as part of a comprehensive food safety management program Critical Control Points vs. prerequisite programs Sara's first experience writing a HACCP plan 30 years ago Useful resources for writing a good HACCP plan The seven principles of HACCP Reasons why companies encounter food safety issues, even with a HAACP plan in place The difficulties that arise when analyzing a food safety plan against varying global/international standards The importance of maintenance as a supplemental HACCP principle How altering a food product's formula (reduced sodium, sugar, etc.) can have massive food safety implications Why the HACCP vs. HARPC debate doesn't really matter HACCP and food safety culture Related Content  BOOK: HACCP: A Practical Approach Bob Ferguson's Food Safety Insights Articles Processors Increasingly Turning to Testing for Allergen Control (December 2018/January 2019) The Uphill Path to FSMA Compliance (October/November 2018) Lessons Learned: Careers in Food Safety (August/September 2018) Listeria: An Important Focus of Environmental Monitoring (June/July 2018) Sanitation Verification for Allergen Control (April/May 2018) Testing and Sanitation for Allergen Control (February/March 2018)  Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) The Drivers of Differences in Food Safety Testing Practices (April/May 2017) A Look at the Microbiology Testing Market (February/March 2017) News Mentioned in This Episode FDA Food Inspections "Sharply Reduced" Amid Partial Government Shutdown | UPDATE: Unpaid FDA Workers Resume High-Risk Food Inspections  CDC Declares Romaine Lettuce E. coli Outbreak Over  Draining Canal May Reveal Answers About Romaine Contamination  Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

Ça parle de la difficulté de jouer dans certaines soirées Old El Paso et de la bonne surprise qu'on peut avoir en jouant devant des personnes différentes...

Join us as we are stuck behind enemy lines and try to escape the Klingons. Tensions arise onboard ship, Lind Xadas talks to the captain, and we go a bit off the rails... Hosts:Az Hann - @captain_tinyCraig Blackwood - @vkmSpougeCato Prowse - @catoakacatoLaurent Tirta - @pablackhawk_Editor/Producer:Laurent TirtaExecutive Producer:Mitch Campbell - @kungfupanzer Links and Show NotesWe have a Patreon! Betazoid - Mala Ren's speciesLwaxana Troi - recurring guest, mother to Deanna Troi, and often depicted as an ambassador played by the late Majel Barrett-RoddenberryTin Man - Star Trek: The Next Generation episode where Tam Elbrun is featuredThe Ashes - trophy awarded to the winner of the Test cricket series between England and AustraliaPorque no los dos - Old El Paso commercial that bore the phraseMutara-class nebula - Type of nebula featured in Star Trek II: The Wrath of Khan and this episodeClass 2 shuttlecraft - the type of shuttles that would be issued to the Sally Ride

- Events : De nouveaux jeux PS VR, l'escape game Old El Paso, et le Samsung Galaxy S8.- JV : PaRappa The Rapper Remastered, Yooka-Laylee, A boy and his blob, etc.- Truc cool (pas) JV : L'expo GAME, le jeu vidéo à travers le temps.- ... et ce que je prévois de faire la semaine prochaine !Merci d'écouter, et n'hésitez pas à faire vos retours ou vous abonner au podcast ;)JohnCastcast, le podcast de JohnCouscous ! Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out.

In today’s episode, Matt and I discuss two books that connect food and world history – Planet Taco by Jeffrey Pilcher and Just Food by James McWilliams. Along the way we mention John Wick, Seafall, taco kits, a hilarious new Old El Paso commercial (and check out this older gem!), Primanti sandwiches, life cycle assessments, Bt crops, and lots of restaurants (Tako in Pittsburgh and Donkey Taqueria and Taqueria San Jose in Grand Rapids). Recommendations are:Matt – Rick Bayless, Mexico: One Plate at a Time Dave – Pho Anh Trang in Grand Rapids

1. Rage Against the Cuisine 2. Tales From the Beav 3. Ultimate Knock-Knock Ginger 4. Moon Dough 5. Top 5 6. Old El Paso