Podcasts about Pasta

Judd Sirott joins the show this morning. What he expects from the Bruins this season and what the expectations should be from fans. How he feels about Pasta getting the C and more!

Potete seguirci in diretta ogni lunedì alle 21 sul nostro canale YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@WesaChannel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ poi le puntate vengono pubblicate mercoledì a mezzogiorno nella sezione video del canale, mentre su Spotify arrivano qualche giorno dopo.Trovate tutte le altre puntate nella playlist YouTube: WesaChannel LIVE!Tutti i contenuti riservati agli abbonati di livello "Vez" (video e live extra): ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/playlist?list=PLkYl7CaT8lU2InspOMeezAmugtfr9KE0v⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠• Link per supportare il canale e accedere ai vantaggi⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/channel/UCaM-zH6ji5kWncFMaBBc7Yg/join⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠• Per proposte e collaborazioni: wesachannel@gmail.com [N.B. Utilizziamo questa mail per valutare collaborazioni con altri creator o aziende, NON per fare le chiacchiere. Chi ci scriverà mail per commentare i nostri video verrà bloccato. Per commentare c'è l'apposita sezione sotto ogni video!]♦ WesaChannel:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@WesaChannel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

There's a new pasta menu at Rutter's, visits to H-E-B grocery stores rise a whopping 6%, and Sheetz in the spring will break ground on its first convenience store in the Hoosier State.

Hi aus Rom! Ich melde mich mit einer Q&A-Folge direkt von unserer Interrail-Reise durch Italien: bisher Bologna & Florenz, jetzt Rom, als nächstes geht's zum Entspannen nach Ischia.Der erste Vlog dazu ist hier: https://youtu.be/Hb9s5AdLIvgIn dieser Folge beantworte ich eure Fragen: Warum ich keinen 5-Jahres-Plan habe, meine Arbeit als "oberflächliche Unterhaltung" sehe und mich gerade auf das konzentriere, was blüht. Dazu mein ehrlichster Beziehungstipp nach 12 Jahren, warum der Italien-Urlaub ernährungstechnisch überhaupt keine Priorität hat (Pasta, Pizza & Campari-Spritz seit über einer Woche), wie ich ohne Reiseführer reise und was sich styletechnisch bei mir getan hat; von Skinny Jeans zu weiten Hosen und Anzug mit Stecktuch?Die Podcast-Folge zum Thema Kleidung gibt's hier: https://youtu.be/kszY9Gmh7Z0?si=xL67eYvQfvHORP1mMein Buch bestellen: https://linktr.ee/michibuchinger

Hour 2 - The concern level is at an all-time high with the Patriots and specifically Drake Maye. Is he trying to do too much and is that what is leading to mistakes? They Said It hears from Maye, Tracy, Pasta and more!

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Mish | IG | Chef Eric Greenspan | New School American Cheese | Max & Helen'sRiff | Chef Daniel HummCaprese Pasta Post | Giada DeLaurentiisGrandad's Farm Stop | IGBooks & Cooks | Jenna Harden | Mr. Cook's BooksFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

We did the most Italian thing possible: argued about pasta until someone took it personally. We ranked the shapes from icon to flop, and yes, we know your nonna would disagree. We also ask why dads dress like that and put a two-year lawnmower “loan” before the Mango Magistrates. Tell us your favourite pasta in the comments. Wrong answers will be noted. 00:00 Welcome to the Sooshi Mango Podcast 00:14 Why do dads dress like that? 07:30 The Pantheon of Power 08:26 Ranking the pasta shapes 14:40 The pasta we left out 17:10 The final ranking 18:00 Mango Magistrates: Who owns the lawnmower? 25:08 Final thoughts and apologies Subscribe'a now! Tank'a you... https://linktr.ee/sooshimango Ptou you bastard! Learn more about your ad choices. Visit megaphone.fm/adchoices

In Hour 3, Willard and Dibs discuss why so many NFL receivers are currently questionable for play this weekend. They also play the second edition of a new Willard & Dibs game called Pick 10, where Willard, Dibs, Grandi and Pasta make their selections for the week ahead.

In Hour 1 of Willard & Dibs, Mark Willard and Dan Dibley react to the news that San Francisco 49ers star Nick Bosa has a serious calf strain and will be out for roughly three weeks. Bosa's lower body is already a concern after three ACL surgeries so how will this calf strain impact his overall health? They listen to Kyle Shanahan's back-and-forth with reporters regarding Nick Bosa's injury and take calls about what this could mean for Bosa and the organization long-term.   In Hour 2, Willard and Dibs discuss whether the Nick Bosa injury derails the San Francisco 49ers for the next month. They also discuss the rough trailer for the new movie based on the legendary John Madden. In Hour 3, Willard and Dibs discuss why so many NFL receivers are currently questionable for play this weekend. They also play the second edition of a new Willard & Dibs game called Pick 10, where Willard, Dibs, Grandi and Pasta make their selections for the week ahead. In Hour 4, Willard and Dibs discuss whether Nick Bosa's recent calf injury signals him possibly breaking down. Will he ever be the same in his career? Will he still have the chance to be trotted out there for long stretches over the course of a season?

Elisa Bottero"Play with Food"www.playwithfood.itLa scena del cibo, Torino, 26 settembre – 4 ottobre 2026C'è un festival, a Torino, dove il cibo non si limita a comparire in scena: diventa drammaturgia, relazione, rito condiviso. È Play with Food – La scena del cibo, il primo e unico festival teatrale italiano interamente dedicato al cibo e alla convivialità, che quest'anno taglia il traguardo della quindicesima edizione.Nato nel 2010 da un'idea di Davide Barbato e organizzato dall'Associazione Cuochilab, in quindici anni il festival ha portato a Torino nomi come Lella Costa, Gabriele Vacis, Sotterraneo, Teatro delle Ariette, Frosini/Timpano, e ha inventato un format diventato il suo marchio di fabbrica: le underground dinner, cene teatrali in case private e luoghi segreti, dove la tavola si fa palcoscenico e il confine tra spazio pubblico e privato si scioglie nel gesto di mangiare insieme.Dall'edizione 2025 la direzione artistica è affidata a Elisa Bottero, insieme a Daniele Pennati. Collaboratrice storica del festival, Elisa ne ha raccolto l'eredità conservandone la vocazione originaria, intrecciare nutrimento e linguaggi performativi, e allo stesso tempo spingendolo con decisione verso l'Europa e il mondo. Sotto la nuova co-direzione Play with Food ha ottenuto il riconoscimento triennale come festival teatrale dal Ministero della Cultura, ha aderito a Ça mijote, rete europea dedicata alle pratiche artistiche che mettono il cibo al centro, e ha avviato con La Garance – Scène nationale de Cavaillon un progetto pluriennale di ricerca e produzione attorno all'artista libanese Hiba Najem, con debutto previsto nel 2028.Il cartellone 2026 ne è il risultato: nove giorni, oltre trenta appuntamenti, artisti da Austria, Libano, Giappone e Italia. Si apre con Food, lo spettacolo tra circo e teatro dell'austriaco Michael Zandl, e si prosegue tra Freekeh di Hiba Najem, una cerimonia del tè giapponese tra danza e musica dal vivo, Pasta madre di Stivalaccio Teatro, Veglia di Menoventi, fino al ritorno delle underground dinner con La tournée dei soggiorni di Filippo Panìco. Ogni spettacolo è accompagnato da momenti conviviali con i Maestri del Gusto di Torino e provincia.Con Elisa Bottero parliamo di cosa significhi dirigere un festival in cui il pubblico non si limita a guardare, ma si siede a tavola; di come si sceglie uno spettacolo che "sa di cibo" senza scadere nella cucina da palcoscenico; e di quale ricetta serva per far crescere una manifestazione indipendente senza perderne il sapore originario.Diventa un supporter di questo podcast: https://www.spreaker.com/podcast/il-posto-delle-parole--1487855/support.IL POSTO DELLE PAROLEascoltare fa pensarehttps://ilpostodelleparole.it/

Veni Vidi Vici, som de siger i Spanien. Dagens episode er i det lumre hjørne, hvor vi lige hører, hvor lang tid akten er, ifølge mænd selv vel at mærke.Vi leger lige på tungen, hvor det går grueligt galt for en af os, ingen nævnt, ingen glemt. Dåsekokken Producer-Jakob slutter af med sin hidtil bedste ret. Hvis en plante ikke kan holde til den forholdsvis kolde danske vinter, hvor tager den så hen?

Sexta-feira na capital dos bares e a receita de hoje é um petisco muito fácil, mas delicioso para fazer com os amigos. Saiba mais no "Alvorada Gourmet" de hoje.See omnystudio.com/listener for privacy information.

Ähnlich wie eine One-Pot-Pasta garen die Muschelnudeln in Tomatensauce im Ofen, gefüllt mit Hackfleisch oder Ricotta und Spinat. Von Ulla Scholz.

BGI 437 The One About Pasta, AM Radio, and Camels Board Games Insider – Join our Guild on Board Game Geek Guild | Like us on FB Social media: Ignacy Trzewiczek / Portal Games: website | FB | Twitter | Youtube Corey Thompson / Above Board TV: website | Youtube Stephen Buonocore / “The Podfather Of Gaming”: website | FB | Twitter | Youtube Intro Music: Happy Rock – Bensound.com

The Road and how comedy has changed, Sal shares pasta recipes and wine pairings, the Browns are back and the decline of Black Superheroes on the screen

Irish swimmers Nathan and Daniel Wiffen join Eoin Sheahan live in studio to look at their training, their recent move, the Olympics, and Nathan's penchant for cooking pasta!

Recorded on location at Monteverde Restaurant & Pastificio in Chicago Why This Episode MattersGrueneberg explains why being willing to step down in title to keep learning can be one of the smartest career moves in hospitality.Monteverde turns pasta production into part of the dining-room experience with its open pastificio, including filled pasta made to order.The restaurant's batteria of balsamic barrels isn't just decoration: Grueneberg sees the continuously aging, fermenting vinegar as part of Monteverde's living soul.She also shares what comes next: Trattoria Lo So, Monteverde's forthcoming second restaurant in Chicago's Bucktown neighborhood, with longtime Monteverde chef Bailey Sullivan leading the kitchen.The ConversationGrueneberg traces the path from Brennan's of Houston to Chicago, where she deliberately went back to garde manger at Spiaggia because she wanted to learn Italian cooking. She and The Guys talk about the value (and ego check) of taking a lower position in order to learn from the right people, as well as what Chicago's restaurant culture gave her that she was looking for at that stage of her career.At Monteverde, that education shows up in both the food and the room. Grueneberg wanted guests to feel what she calls “calm chaos”: a restaurant alive with music, smells, movement and pasta being made in full view. She explains why the pastificio was brought out of the prep kitchen and put onstage, how Monteverde handles both extruded and filled pastas, and why its seven-barrel balsamic batteria has become part of the restaurant's identity.The conversation moves into Grueneberg's approach to Italian cooking “a traditional heart with a modern hand” from pork neck ragù to cacio whey pepe, and how traveling through Italy gave her permission to respect tradition without simply reproducing it. She also breaks news about Trattoria Lo So, her team's next Chicago restaurant. Then, after dinner, Mark and Francis return to the microphones to report on whether Monteverde lived up to everything they had just heard. Spoiler: Mark finds a meatball worthy of discussion, which is not a low bar.Guest BioSarah Grueneberg is the chef and co-owner of Monteverde Restaurant & Pastificio in Chicago's West Loop. She previously spent eight years at Spiaggia, rising to executive chef during a period when the restaurant earned one Michelin star for three consecutive years, and is a James Beard Award winner for Best Chef: Great Lakes. Her cooking combines Italian traditions with influences from her Texas upbringing, travels and training.Grueneberg and her Monteverde partners are preparing to open Trattoria Lo So in Chicago's Bucktown neighborhood in early 2027. Bailey Sullivan will lead the kitchen as executive chef, with Grueneberg serving as creative director. Timestamps00:00 The Restaurant Guys arrive in Chicago and head to Monteverde01:30  Sarah Grueneberg's path from Houston to Spiaggia; taking a step backward to learn08:00 — Chicago hospitality, “Midwestern nice” and building a restaurant team14:00 — Creating Monteverde's “calm chaos”18:30 — The pastificio: fresh pasta, filled pasta and making it to order21:00 — Monteverde's balsamic batteria and how traditional balsamic is made28:00 — Grueneberg's approach to Italian cooking “Traditional heart, modern hand”33:00 — The Italy trip that changed her career37:00 —  Sarah's new Trattoria Lo So and what comes next39:00 — After dinner: The Guys review Monteverde, from meatballs to agnolottiInfoMonteverde Restaurant & Pastificio https://monteverdechicago.com/Trattoria Lo So  Bucktown, Chicago; expected to open in early 2027Oct 23, Friday - Winemaker Dinner w/ Neri Capponi of Villa Calcinaia WineryOct 26-31 - Spooky BarOct 27, Tuesday - Robert Simonson book signing cocktail partyMore info - https://www.stageleft.com/events/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Get in touch: thepunpodcast@gmail.comGuests: Gregg, XQZ & Briggzy Support the show and instantly watch upcoming episodes of 'Punnit.' Plus get exclusive access to all 36 episodes (12 hours!) of the original series (2019 - 2020): ⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/thepunpodcast_⁠⁠⁠⁠⁠⁠⁠ROUND 1: PASTA & SPORTS STADIUMSROUND 2: NICOLAS CAGE & GERMANYINSTAGRAM: https://www.instagram.com/punnit_gameshowYOUTUBE: https://www.youtube.com/@thepunpodcastTIKTOK: https://www.tiktok.com/@thepunpodcast Hosted on Acast. See acast.com/privacy for more information.

Brian Rudolph started making chickpea pasta in his Detroit apartment because wheat made him feel sick. A decade later, Banza was in more than 25,000 stores, and today, it's one of the most popular pasta brands in the country. Success was not automatic: The business barely got off the ground because the cooked pasta was turning to mush—and as Banza became known for its health benefits, a food-safety scare sent sales plunging by 30%.In this episode, Brian explains why he was inspired to create a whole new category, how he turned chickpea skeptics into fans, and how the company rebuilt trust after a public relations disaster. What you'll learn How Brian and his brother Scott launched Banza with only $100,000.How they learned to stop chasing perfection and to ship something that was “good enough.” How crowdfunding and reality TV helped Banza land its first retail accounts. How packaging can become an important growth engine for a new brand. How transparency can rebuild trust after a PR debacle–but can't restore it overnight. Timestamps:08:15 - Brian uncovers the unexpected culprit behind his health issues: Wheat09:52 - From Chewy bars and Chipotle to pasta made of… beans?18:49 - Banza gets a big break on national TV23:16 - The 192-store order that Banza wasn't ready for, and why retreating to a smaller manufacturer helped them meet it 30:52 - Banza's first production run turns to mush when cooked. The solution? “Steep it like tea”38:44 - The origin of the distinctive orange box43:53 - Pizza anyone? Banza expands into thousands of stores and launches new products 47:10 - The food safety scare that Brian never saw coming58:23 - Even in the midst of a crisis, Brian says to “assume positive intent”This episode was produced by Katherine Sypher, with music by Ramtin Arablouei.Edited by Neva Grant, with research help from Kerry Thompson. Our audio engineer was Robert Rodriguez.Follow How I Built This:Instagram → @howibuiltthisX → @HowIBuiltThisFacebook → How I Built ThisFollow Guy Raz:Instagram → @guy.razYoutube → guy_razX → @guyrazSubstack → guyraz.substack.comWebsite → guyraz.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Leipzig ist ziemlich smart! Und das ganz offiziell, als einzige Ost-Stadt in den Smart City Index 2026 Top Ten der Bitcom mit den digitalsten Großstädte Deutschlands. Immerhin Platz 9! Eure Hosts Daniel Heinze und Guido Corleone gratulieren - in dieser neuen Folge von HELDENSTADT, dem Wohnzimmerpodcast der LVZ. Alle 14 Tage montags hört ihr bei uns, worüber Leipzig gerade spricht. Über die vielen herrenlosen Fahrräder etwa, die ungenutzt oft monatelang in der Stadt rumstehen und unnötig die Fahrradbügel blockieren. Das Ordnungsamt klebt aktuell wieder Warnzettel an die "Schrottbikes" mit einer Frist zur Entsorgung. Was mit den Drahteseln passiert, die trotzdem niemand abholt, hört Ihr bei uns. Nach 65 Jahren ist der Elstermühlgraben wieder frei für Boote und Erholung, erstmals seit 1961 ist die Strecke wieder vollständig geflutet. Wir packen schon mal im Geiste unsere Sachen für eine Kanutour auf der neuen Route. Ein Baby hat neulich im Gewandhaus dem Orchester die Show gestohlen und in der ersten Reihe für Action gesorgt. Hochkultur mit Kleinkind - womöglich ein neuer Trend? Die neue Kampagne "Öffi Ultras" der Verkehrsbetriebe wirbt für mehr Rücksicht und Miteinander in den Straßenbahnen und Bussen. Die Spots sind oft witzig, aber manchmal auch ein wenig cringe - wir haben sie für Euch alle angeschaut. Neues aus der Gastro-Szene: Im Hotel Seeblick geht's mit neuen Betreibern und italienischer Küche weiter und im Hauptbahnhof rühren Euch Roboter Porridge, Cesar's Salad und Pasta zusammen. Be-Beat-and-Rhythm: In den HELDENSTADT-Ausgeh-Tipps legen wir Euch die Konzerte von 90er-Rap-Legende Dendemann im Felsenkeller, dem österreichischen Trio Lovehead im Werk II uund der Münsteraner Rockband Shoreline in Naumanns Tanzlokal ans Herz. Jede Menge Leipzig zum Hören - viel Spaß mit dem Roboterrestaurant unter den Leipzig-Podcasts: „HELDENSTADT. Der LVZ-Podcast aus Leipzig mit Daniel Heinze und Guido Corleone“, Folge vom 21. September 2026! +++ Keine neue Folge verpassen? Dann holt Euch unseren Newsletter! +++ Folgt uns bei Insta, Masto, Threads und Facebook. Wir sind @heldenstadt

Fall officially begins this next coming week, and this episode is a warm hug for anyone ready to slow down, savor, and turn inward a little. This one's just for you - not your relationship, not your partner. You.In this episode, I'm sharing the rituals, mindset shifts, and small sensory moments that help me actually romanticize this season and savor it fully, year after year - from the art of slowing down while cooking, to Hygge, to a seasonal purge that makes room for real whimsy.Inside this episode, we explore:The art of slowing down - and the one sentence I say to myself that changes how I experience even the most ordinary tasksHygge, the Danish concept of cozy contentment, and how to bring it into your own homeA signature scent ritual for fall - and an important note on non-toxic scents & essential oil safety for you & your petsThe prayer / blessing walk - a simple practice for sending love through your homeCreating your own yearly ritual to mark the start of the season, plus small weekly rituals to keep the magic goingThe art of noticing - the small seasonal shifts most of us walk right pastA cozy, nourishing turkey meatball soup recipe (linked right here for you!!)Why fall deserves its own seasonal purge, right alongside spring cleaningBringing pieces of nature into your home, with intention and gratitudeBuilding your own autumn bucket list, and ideas for gathering the people you love around the seasonThis episode is for you if:You love the feeling of a season changing, but want to slow down enough to actually enjoy itYou're craving more coziness, ritual, and intention in your everyday lifeYou want practical ways to romanticize ordinary moments - cooking, cleaning, morningsYou're ready to reflect on the last season and set an intention for what's aheadYou love hosting, gathering, and creating little moments of magic with the people you loveA quote from this episode: "This gets to take as long as it takes. I'm in no rush."

Segment 3

People are making friends at Costco… but would you? For Foodie Friday, we’re trying baked pasta chips! What do Drew, Erin, and Alexa rate them out of 5 stars? Plus: Martha Stewart said she was ready to release her nudes, so naturally we had to ask each other: do YOU have any?! Also, Lucy Lucia joins us to talk Vancouver Fringe Fest, her show Ickaholics Anonymous, and what gives her the ick!

500g shin of beef 2 tablespoons oil 2 large carrots peeled and roughly chopped 1 onion, roughly chopped 2 sticks celery chopped 2 cloves garlic, minced 1 tablespoon tomato puree 750ml beef stock 1 tablespoon Worcestershire sauce 2 tablespoons balsamic 350g pasta - I used pacheri 75g grated parmesan or hard cheeseHeat a tablespoon of the oil in a casserole until smoking hot. Season the beef with salt and sear on both sides for a couple of minutes. Remove from pan and add the onion, celery and carrots and the remaining tablespoon of oil. Cook for 5 minutes to colour then add the tomato puree and stir well. Cook for a minute and add the stock, vinegar and Worcestershire sauce. Bring to boil and return beef to pan. Cover and bake in a 140oc oven for about 2 hours or until fork tender. Cook the pasta according to the pack. Remove carrots and add 150ml of liquor and blend well. Take the remaining liquor and boil to reduce by half. Blend and check seasoning. Shred the beef and add to the meat liquor. Drain the pasta and add to the meat with the carrot puree, stir well and add a bit of cooking water to loosen if needed. Mix in half the cheese and spoon into bowls. Sprinkle the rest of the cheese over the top and serve.Show less

Jim Leitch could intubate a patient in the middle of the night — alone, short-staffed, smiling — and feel completely calm. Ask him to follow a pasta recipe? That's where things got hard: Everyday tasks and executive function challenges.Jim is a former critical care respiratory therapist and current VP who was diagnosed with ADHD as an adult. In this episode, he talks about the exhausting gap between knowing where you want to go and not being able to get started, growing up with perfectionism and a fear of mistakes, and how he quietly created pressure-cooker situations just to get things done. Also: a Christmas pageant in second grade that left a mark he's never forgotten.For more on this topicListen: ADHD and the fear of failureRead: ADHD and perfectionismWatch: Executive dysfunction explained: Why ADHD makes everything so hardFor a transcript and more resources, visit ADHD Aha! on Understood.org. You can also email us at adhdaha@understood.org. As kids head back to school, it's a good time to remember: not every student experiences the classroom the same way. Through My Eyes, a free interactive experience from Understood, lets you step into a day in the life of a kid with ADHD, dyslexia, or dyscalculia. See their strengths and challenges in a whole new way. Try it out here.Understood.org is a nonprofit organization dedicated to empowering people with learning and thinking differences, like ADHD and dyslexia. If you want to help us continue this work, donate at understood.org/give Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

El sueño de Alsina: "Ya no distingo cuándo me están pidiendo el voto y cuándo pasta"

Bill and Scott follow up on President Trump's executive orders on beef, take a look at the Russia Sanctions Bill stalled in Congress, and discuss the push for closer ties between Canada and Europe plus what Italian pasta can tell us about the administration's approach to trade enforcement.

https://teachhoops.com/ Title: What Are The Three PRs Every Coach Has To Get Right? Subtitle: Player relations, parent relations, public relations, and why losing your job usually comes down to one of them Show Notes Coach Collins sits down with a guest whose background is communications, not coaching, and it shows in the best way. She built a framework around three words that all end in the same two letters, and once you hear it you can't unhear it. Player relations. Parent relations. Public relations. Get those three right and most of the noise in your program goes away. PR number one: player relations This is the one she calls the most important relationship you'll ever have. And the honest part of the conversation is that it has changed. Coach Collins says it plainly. The Bobby Knight world is over. Adjust or become a dinosaur. You can even see it in Geno. But here's the piece that matters, and both of them land on it. Adjusting is not the same as lowering expectations. Core values are still core values. Fundamentals are still fundamentals. You just can't teach them with a hammer anymore and expect the kid to give you their best. The example she uses is the wraparound layup in the championship game. Player brings it down on the break, wraps the ball around her waist, puts up the layup, misses it. The old school reaction is "it don't take all that, just make the shot." But that move is who that player is. She makes it ten times a week in practice. Take it away and you take away the thing that makes her good. PR number two: parent relations Here the adjustment flips. With players, you adjust. With parents, they adjust to you. But that only works if you've set the stage early. The whole thing comes down to one word, and Coach Collins says it three times because he means it. Overcommunicate. There is no such thing as too much. What that actually looks like: A full practice schedule handed out from November through March. Every day. What time practice is, when the bus leaves, all of it. A month on a page calendar printed and in their hands. A weekly email every Sunday night. Here's the week. Weights got moved because of construction. Pasta dinner is at so and so's house. Parents know it's coming and they know everything is in it. Clear expectations stated out loud. What you expect from their kid. What you expect from them in the stands. What you expect from them after a game. She points out where most coaches get burned. Christmas break, going day to day, telling everybody at the end of Monday's practice what time they're going Tuesday. Then a family has a trip to grandma's and the kid misses two days and now everybody's upset. Plan, plan, plan. Then the part every high school coach should sit with. Coach Collins lists the three ways you actually lose a coaching job. You're inappropriate. You mishandle money. Or the parents come after you. And parents usually come after you because they don't know what's going on. If everything's running smooth, your admin leaves you alone. PR number three: public relations This is the one coaches skip, and she makes the case for why it pays you back. Get your town, your city, your community behind you and it doesn't just help your athletes, it helps your program. When you need funding you're not begging, you're asking people who already feel like they're part of it. Her line, borrowed from Dawn Staley, is that they're not fans, they're fam. The warning is against the photo op. Teams show up at the 3K walk, take the picture, post it, and never come back. That's not community work, that's marketing. Pick one cause and be consistent with it. Boys and Girls Club is her example. Go sit down in the chairs and talk to the kids. Not a clinic, not a demo. Just be there. Your players are closer to those kids' ages than any adult in the building. And she'll trade gym time for it. Make one practice a shootaround, take that hour, go be present. Coach Collins adds the part that ties it together. You're modeling. Same as parenting. If you come home and get smashed every night, you're modeling that. If you want your players to believe in giving back, they have to watch you do it. He tells his students the meaning of life is leaving the place a little better than you found it. She has a shorter version. Pay your rent for where you are. The quick summary Players: core values are core values, but be willing to adjust. Parents: set boundaries, communicate, and plan, plan, plan. Public: support the community and the community will support you. Also in this one: why the head assistant might have the best seat in the building, the twelve inches Coach Collins misses, and a math major explaining why he took the teaching job anyway. Mentioned in the episode: High School Hoops, and $450 off. Practice plans, drills, courses, mentorship, and the coaching community. Fourteen day free trial: https://teachhoops.com/ Win the Week, Coach. One heads up: the transcript has the guest labeled as Dawn Staley, but she's clearly talking about Dawn Staley as her favorite coach, so that's a bad speaker tag from the transcription. I kept her anonymous in the notes. Tell me her name and I'll drop it in. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Taiki is max long $ZEC, his P&L is public, and he hasn't sold a single coin. So the Lads made him sit down and defend it — including the question nobody who's up wants to answer: what's the exit?He gives an actual number. Then it's onto the Substack token that briefly printed a market cap bigger than BlackRock, a CPI print that has Jordi calling for a hike, and why the most undervalued token on the board might be the one nobody wants to say out loud.Thanks for tuning in

Mark is confused why his date Casey won't call him back after a great first date... Find out why he got ghosted!See omnystudio.com/listener for privacy information.

Mark is confused why his date Casey won't call him back after a great first date... Find out why he got ghosted!See omnystudio.com/listener for privacy information.

In Hour 3, Willard and Dibs brainstorm their favorite fantasy football names. Later, Willard leads Dibs, Grandi and Pasta in a game of NFL Family Feud. Also, for the first time this season, Dan Dibley brings back FADES THE DIBBERS for tonight's opening game between the Seahawks and Patriots

In Hour 1 of Willard & Dibs, Mark Willard and Dan Dibley discuss the Week 1 matchup in Australia between the San Francisco 49ers and the Los Angeles Rams -- it's finally the day before, and the guys discuss the target the 49ers hold on their back for this season. Also, how important is this season for head coach Kyle Shanahan? It's his tenth year at the helm without a Super Bowl title, and time is ticking. In Hour 2, Willard and Dibs are joined by NFL Films senior producer Greg Cosell to preview the San Francisco 49ers' Week 1 matchup against the Los Angeles Rams in Australia. How could the Niners cover Puka Nacua and how would they replace Alfred Collins, who is now out for the season with a torn patella tendon.  In Hour 3, Willard and Dibs brainstorm their favorite fantasy football names. Later, Willard leads Dibs, Grandi and Pasta in a game of NFL Family Feud. Also, for the first time this season, Dan Dibley brings back FADES THE DIBBERS for tonight's opening game between the Seahawks and Patriots In Hour 4, Willard and Dibs discuss how the 49ers match up against the Seahawks and the manufactured drama people create around Kyle Shanahan. 

Boomer, Pinder and Rhett preview the Boston Bruins heading into the 2026-27 season and try to figure out exactly what this team is after a surprising 100-point season and a return to the playoffs last year. Boston is still built around David Pastrnak, Charlie McAvoy and Jeremy Swayman, but the Bruins are also starting to build their next wave with Fraser Minten, James Hagens and the addition of JJ Peterka, who gives them another dangerous offensive weapon alongside Pasta. The guys break down whether Boston actually improved this offseason, if Swayman can follow up his bounce-back year, whether Hagens is ready to make an impact and how much Peterka changes the look of their top six. The Bruins proved a lot of people wrong last season, but in an absolutely loaded Atlantic Division, are they good enough to take another step — or are they still stuck somewhere between rebuilding and legitimately contending?Video Link: https://youtu.be/Rvz0EdfmbVo#nhl #nhlshorts #nhlplayoffs #nhlpredictions #nhlhockey #nhlpicks #stanleycup #stanleycupfinal #bostonbruins CHECK OUT OUR STUFF ⬇️BARN BURNER MERCHhttps://nationgear.ca/collections/shirts/FlamesnationBARN BURNER SHORTS https://youtube.com/playlist?list=PLj_bcGtvvo-cW2DHEDZ6dEO5ePDmlhZc9&si=jo8iNGxT4ImhS2Y8

Hello Toasters!Welcome back to another episode of Toasted - the in between week where we have a look through the previous interview and reflect on some of the high (vis) points and lows (rat pasta).As usual there's some ridiculous products mentioned and recommended, and we've stuck some affiliate links here if you fancy a look.Don't forget to give us a follow on the old socials, and we'll see you next time for some Ian Moore!Team Toast xSpin scrubber: https://amzn.to/4d5D0LkFrench posh squash: https://amzn.to/3UHA15ATHE T-shirt folder: https://amzn.to/4iU3frOSupoon: https://amzn.to/4r1a8cZMethod tropical coconut Fabric conditioner: https://amzn.to/4r3YM7ZRAT PASTA - https://amzn.to/4ypab4J

How do you make dinner happen every night without feeling like you're starting from scratch?If you're staring into the fridge at 5 p.m. with no idea what to make, this week Maggie Hoffman, host of The Dinner Plan, shares smart strategies for making weeknight cooking easier, along with a lineup of deeply satisfying fall dinners that come together quickly.Think: chewy noodles tossed in a 5-minute sauce, a crowd-pleasing sheet-pan meal, and a foolproof take on pasta e ceci.By the end of this episode, you'll discover:Flexible meal-planning tricks that help ingredients stretch furtherFlavorful, low-effort meals that can pull you out of even the deepest cooking rutTwo meatless dinners that might end up in regular rotation in your kitchenPress play now for practical strategies and quick fall dinners that will make answering the question, “What's for dinner?” a little easier.***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:Follow “The Dinner Plan” now wherever you listen to podcastsSubscribe to Maggie's Substack: The Dinner Plan for more recipe inspiration.You can also find Maggie and more about The Dinner Plan on Instagram!Maggie's favorite pasta: Zaynab Issa's Gochujang-Sesame noodles (With Sun Ramen Noodles)Meatless dinner: Georgina Hayden's clean-out-the-fridge pasta salad, from her cookbook: Medesque (with tons of weeknight-friendly recipes)Sheet pan meal: Melissa Clark's Harissa chicken with Leeks, from her book: “Dinner Changing the Game” which has many more sheet pan recipes.Maggie also highly recommends switching from half sheet to using stainless steel quarter sheet pans for this style of cooking (they fit in a toaster oven, and are dishwasher safe!)Maggie (and our!) favorite brand of harissa paste is from NY ShukComforting fall dinner: Jamie Oliver's Pasta e Ceci, from his book: Jamie's Italy. Maggie loves to make small batches of stock with leftover rotisserie chicken bones in an Instantpot.Standout from “The Dinner Plan:” Maureen Abood's Arayes from her cookbook: Lebanese BakingWhat to cook when you don't feel like cooking: A great loaded up sandwich like this Feta brined-chicken sandwiches made with grilled chicken.Maggie recommends grilling proteins for multiple meals at the same time, and for recipe inspiration she recs Noah Galuten's Grill Time!Some of Maggie's favorite cookbooks right now:River Cafe Green by Rose Gray and Ruth RogersVegetables the Italian Way by Giulia ScarpaleggiaCarla Lalli's new book: Food is a Feeling****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Durante años, muchos han creído que ganar masa muscular sin carbohidratos es imposible. Yo también dudé, hasta que descubrí que con una dieta cetogénica bien planteada y un entrenamiento estratégico, sí se puede construir músculo. En este vídeo te cuento cómo logré ganar 8 kg de masa muscular siguiendo keto desde 2012 y haciendo solo una comida al día, sin comprometer mi energía ni rendimiento.Te explico los 3 errores que casi todos cometen cuando hacen keto y quieren ganar músculo y cómo evitarlos. También te muestro cómo debe ser un día ideal en cetosis si tu objetivo es construir masa muscular sin sacrificar tu salud ni tu digestión. Todo esto basado en ciencia sólida y mi experiencia personal. Let's go.

WHAT YOU'LL HEAR IN THIS EPISODEA late‑August journey to Croatia, exploring the island of Korčula and the vibrant port city of Split. Crystal‑clear water, tiny beaches, stone towns, seafood feasts, and the easy rhythm of island life. This episode follows a simple, car‑free travel pattern: fly, ferry, relax — and let Croatia do the rest.

In the 44th edition of Dan Dibley's Higher or Lower, Willard and producers Chase and Pasta compete with each other to see who can get back onto the leaderboard.

We discuss s'mores, college football, the ranking of three major foods, and more!

The dogs kinda lost it last week. But MOAB was rad. Even the weird pasta guy. Helping deckard again. Drawing live could come back. Where the hell is franksville?VIDEO: https://youtu.be/zz7ubafWuDg Hosted on Acast. See acast.com/privacy for more information.

We got pasta news, a shortage on TP, and Kelly's got the ivy.

Il food content creator Dan Pasquali e sua mamma Donatella hanno condiviso con noi la loro ricetta per una pasta veloce e gustosa.Seguici su Facebook e Instagram o abbonati ai nostri podcast cliccando qui. 

It's Ticked Off Tuesday and Jared is complaining with YOU about

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[REBROADCAST FROM March 16, 2026] There may be no such thing as "the best," but journalist and food writer Ella Quittner didn't let that stop her from diving into ways to make "the best" scrambled eggs, pasta, meatballs, or even bacon. She discusses her new cookbook, Obsessed With the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-to-Head Tests, in which she records her deeply researched techniques to use to produce maximal flavor with minimum effort. Cover art courtesy of the publisher   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this edition of I Like My Pasta AlTrendte, Jack and Bryan the Editor discuss Trump’s diaper mami, more DSA wins, the GTA 6 leak and much more!See omnystudio.com/listener for privacy information.

Hump Day arrives with a surprise nobody saw coming—especially King Scott, who walked into what he thought was another perfectly normal Hubbard Radio meeting and instead found a full-blown baby shower waiting for him. Balloons? Check. Barbecue? Absolutely. Enough diapers to make every parent in the room experience a traumatic flashback? You bet. Lern deserves special recognition for successfully stalling King Scott by basically throwing every conversational emergency she could think of at him until the surprise was ready. Nothing suspicious about suddenly needing to discuss your entire medical history and possibly the Old Testament inside a radio booth.Then Rafe reports back from Outlaw Music Festival, where his long-running mission to get aboard Willie Nelson's tour bus once again encountered the minor obstacle of Willie Nelson being protected like the President of Texas. Rafe breaks down the impressive lineup, including Stephen Wilson Jr., Things somehow get more uncomfortable when Rizz shares some old high-school gossip involving a former student eventually dating one of her former teachers. That launches a much bigger conversation about age differences, authority, small-town dating pools and exactly how long after graduation something stops being weird. Listener stories arrive to make everything substantially less comfortable. Mission accomplished.Meanwhile, Walmart drone deliveries are heading toward parts of the St. Louis area, and Maplewood residents have questions about noise, birds, hacking, air traffic and whether Grandma really needs groceries descending from the heavens. There's also concern over the future of a historic Webster Groves theater, plus the incredible story of a mystery semi driver who stopped a van traveling the wrong way on I-70 and then apparently returned to his truck without waiting around for a parade. Finally, the crew discovers which car brand has some of the worst drivers, and BMW owners—including people conveniently sitting inside the studio—are forced to absorb a statistically assisted roasting involving turn signals, hair transplants, crypto and enough stereotypes to void the warranty.Rizz and Moon embracing their new identities as BMW owners ahead of a BMW-sponsored golf tournament. Surely the logo on the hood counts as a parking credential, right? Lern attempts to explain concepts like “parking passes” and “hang tags,” but luxury has changed these men. They've seen the badge. They know what they're worth now.A woman new to Missouri is stunned by the accessibility of alcohol and recreational weed, which sends the crew down a rabbit hole of grocery-store liquor laws across America. Apparently some states still make you visit a separate store to purchase booze. We assume residents there spend their evenings staring sadly toward Missouri and wondering where freedom went wrong.A leaked video of former Detroit news anchor Taryn Asher berating a colleague launches a debate over losing your temper at work, professionalism, double standards and whether one meltdown should define somebody's career. Naturally, this means revisiting some of broadcasting and Hollywood's most legendary freak-outs.The crew debates whether these blowups are understandable high-pressure moments or just adults being terrible to coworkers. Lern also shares her own battles against studio technology, proving once again that the greatest threat to morning radio isn't declining attention spans—it's a computer deciding at 5 a.m. that today feels like a good day to die.Then Crap on Celebrities arrives with some genuinely sad rock news: longtime ZZ Top drummer Frank Beard has died at 77. The crew looks back at the band's massive career, their unmistakable Texas blues-rock sound, their MTV-era reinvention and the scientific fact that putting on a ZZ Top song makes you approximately 34% more likely to feel capable of winning a bar fight.Nick Jonas revealing that he completely bombed his audition for Frozen after arriving unprepared, Tool frontman Maynard James Keenan expanding his Arizona empire with a sushi restaurant and apparently carrying the same pair of traveling chopsticks for decades, updates surrounding Tupac's murder trial, new Queens of the Stone Age music, and the planned return of Ozzfest.The celebrity pile continues with Robin Williams' children fighting AI-generated impersonations of their father and reactivating his official Instagram account as a source for authentic material. The crew also looks ahead to Dune: Part Three sharing a release weekend with Avengers: Doomsday, because movie theaters apparently decided December needed its own traffic apocalypse.Some teachers have reading corners. Some have quiet corners. One brave educator looked at her classroom and decided what these children really needed was a designated fart corner.The concept is simple: if a kid needs to let one rip, they walk over to a specific corner of the classroom, handle their business, spray a little air freshener and quietly return to their seat while supposedly “nobody pays attention.”Thankfully, St. Louis Blues broadcaster Chris Kerber joins the show to restore professionalism.That launches a full discussion about helicopter parenting, college move-in season and parents asking Facebook whether their 18-year-old should wear a robe or a towel back from the dorm shower. Chris and Moon agree on a revolutionary parenting strategy: sometimes your adult child can figure stuff out.Rizz is preparing to take his 16-year-old to tour the University of Arkansas, so Kerber offers actual useful advice among the chaos: check out the dorms, investigate the dining options and pay attention to whether the campus simply feels right.The hockey talk continues with the newly unveiled St. Louis Blues promotional calendar, including the upcoming Rizz Show Night jacket, which might legitimately be one of the best giveaways the show has done. Kerber breaks down the limited nature of theme-night tickets, the upcoming shortened NHL preseason and the excitement building around the new season.A former escort and sugar baby writes in after hearing the crew's previous conversations about dating for money and offers to answer their questions. Naturally, the room immediately generates approximately 700 of them. How much money? What was off-limits? Was sex always involved? How do repeat arrangements end? When do you tell a serious partner about that part of your past? Did you feel safe? Did you pay taxes?Pasta enters the arena. Chocolate-chip cookies arrive, although Moon repeatedly describing his ideal cookie as “wet” and “sweaty” causes unnecessary suffering. Lern chooses cake. Rafe starts negotiating the definition of pasta. Donuts make a late push. Rizz eventually lands on pizza.The rules get debated harder than most federal legislation before the conversation arrives at the true battleground: National Potato Day.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.Maplewood and St. Charles hear Walmart drone delivery pitchTrucker hailed as hero after I-70 wrong-way scareBest and Worst Drivers by Brand: 2026 ReportDetroit TV anchor caught on video calling her boss a ‘bitch' in profanity-laced newsroom blowupCould Lettuce Make Plant-Based Meat Taste More Like the Real Thing? Scientists Think SoSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Some teachers have reading corners. Some have quiet corners. One brave educator looked at her classroom and decided what these children really needed was a designated fart corner.And that's where today's funny podcast begins.The concept is simple: if a kid needs to let one rip, they walk over to a specific corner of the classroom, handle their business, spray a little air freshener and quietly return to their seat while supposedly “nobody pays attention.”Sure.Because elementary school children are famously discreet and would NEVER keep a running leaderboard of who visited the fart corner the most.The crew immediately identifies several flaws in this educational breakthrough, including the unfortunate student whose desk is closest to ground zero, the acoustical advantages of ripping one near a wall, and the absolute certainty that some confident kid will turn the fart corner into Madison Square Garden. Moon also relives an eighth-grade fart incident involving a plastic chair, Trisha and a level of emotional damage that apparently survived well into adulthood. The lesson? It's not the fart. It's the confidence behind the fart.Then, because apparently science had nothing more urgent to solve, the show dives into a massive flatulence study involving thousands of participants and hundreds of thousands of logged farts. Men versus women. Peak farting hours. Historical fart estimates. And yes, “anal tracking devices,” a phrase we sincerely hope never appears on the company expense report.Rafe even revisits his proposed radio game involving everyone recording their own farts so listeners can guess whose is whose. Management's continued refusal to greenlight this important broadcasting innovation remains baffling.Thankfully, St. Louis Blues broadcaster Chris Kerber joins the show to restore professionalism.That lasts approximately four seconds.Kerber weighs in on fart-corner logistics, airflow, acoustics and the important parental responsibility of teaching your children to laugh at flatulence. Then the conversation shifts to how Chris managed to get himself kicked out of a University of Louisville parents Facebook group.His crime?Suggesting that a college student who wanted to know whether anyone downstairs was watching a football game could perhaps… walk downstairs and find out.Apparently this was too radical for the safe space.That launches a full discussion about helicopter parenting, college move-in season and parents asking Facebook whether their 18-year-old should wear a robe or a towel back from the dorm shower. Chris and Moon agree on a revolutionary parenting strategy: sometimes your adult child can figure stuff out.Rizz is preparing to take his 16-year-old to tour the University of Arkansas, so Kerber offers actual useful advice among the chaos: check out the dorms, investigate the dining options and pay attention to whether the campus simply feels right.The hockey talk continues with the newly unveiled St. Louis Blues promotional calendar, including the upcoming Rizz Show Night jacket, which might legitimately be one of the best giveaways the show has done. Kerber breaks down the limited nature of theme-night tickets, the upcoming shortened NHL preseason and the excitement building around the new season.Then listener emails take this funny podcast somewhere completely different.A former escort and sugar baby writes in after hearing the crew's previous conversations about dating for money and offers to answer their questions. Naturally, the room immediately generates approximately 700 of them. How much money? What was off-limits? Was sex always involved? How do repeat arrangements end? When do you tell a serious partner about that part of your past? Did you feel safe? Did you pay taxes?Rafe, meanwhile, wants to know whether there was a Groupon.Journalism.Another listener from Metro West Fire Protection District offers to help the crew with CPR training and car-seat installation, which somehow results in Rafe claiming he ordered a RealDoll to practice CPR. Lern immediately populates his imaginary house with Rhonda, Susan, Dolly and Reba, and now apparently Rafe hosts brunch for a collection of synthetic roommates.We're sorry too.Finally, the crew tackles a hypothetical: What if you could choose one food that your body would treat as perfectly healthy forever?Pasta enters the arena. Chocolate-chip cookies arrive, although Moon repeatedly describing his ideal cookie as “wet” and “sweaty” causes unnecessary suffering. Lern chooses cake. Rafe starts negotiating the definition of pasta. Donuts make a late push. Rizz eventually lands on pizza.The rules get debated harder than most federal legislation before the conversation arrives at the true battleground: National Potato Day.French fries? Tater tots? Hash browns? Sweet potatoes? Russets?And Rafe delivers perhaps the most important culinary observation of the episode:A tot is basically a hash-brown marshmallow.This funny podcast has fart science, college-parent chaos, Blues hockey, listener confessions, CPR, sweaty cookies and the opening shots of another Great Potato War.We never claimed this would make you smarter.We claimed it would make your commute weirder.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.