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4 episodes with pimento
2 episodes with pimento
2 episodes with pimento
2 episodes with pimento
3 episodes with pimento
2 episodes with pimento
2 episodes with pimento
2 episodes with pimento
2 episodes with pimento
Episode Summary:Join Sarah Nagle on this episode of AI Powered by People as we explore the legendary Augusta National Golf Club and the iconic Masters Tournament. We'll discover the rich history, traditions, and meticulous groundskeeping that make Augusta National a true cathedral of golf. We'll also hear from golf enthusiasts, a golf course superintendent, and a multi-time Masters patron, sharing their unique perspectives and favorite memories. Plus, we'll introduce Pimento, our AI-powered Vurb representing the beloved Masters pimento cheese sandwich!Highlights:Rory McIlroy's Historic Win: Relive the excitement of Rory McIlroy's 2025 Masters victory, securing his career Grand Slam and cementing his place among golf's all-time greats.A Journey Through Time: Explore the fascinating history of Augusta National, from its humble beginnings as a nursery to its current status as the home of golf's most prestigious tournament.The Magic of Augusta: Hear firsthand accounts from passionate golf fans and experts, describing the unique allure and unparalleled beauty of Augusta National.Groundskeeping Perfection: Delve into the meticulous turf management practices that create the pristine conditions Augusta is renowned for, with insights from a seasoned golf course superintendent.A Perfect Masters Day: Discover the secrets to experiencing the Masters like a seasoned patron, including tips on navigating the crowds, savoring the traditions, and enjoying the legendary pimento cheese sandwich.Meet Pimento, the Vurb: Engage in a delightful conversation with Pimento, our AI companion embodying the iconic Masters pimento cheese sandwich. Learn about its history, its favorite spot on the course, and its dream brand collaboration.Tiger's Unforgettable Shot: Relive one of the most memorable Masters moments with a personal account of Tiger Woods' incredible chip-in on the 16th hole in 2005.Vurb Spotlight:This episode features Pimento, the pimento cheese sandwich Vurb. Listen as Pimento shares its unique perspective on being a Masters tradition, its favorite spot on the course, and a dream brand collaboration with Titleist.Call to Action:What would you ask the Masters if it could talk? Share your thoughts using #AIPoweredByPeople.Connect with us on social media and let us know which products or brands you'd like to hear from.Download the Vurbs app for iOS or Google Play to chat with Pimento and other Vurbs, and even create your own!Guest Quotes:"It's like the Chick-fil-A of golf courses." - Masters Tournament attendee"The turf...it was just so green and cut so tight...the bunkers just really astounded me." - Golf Course Superintendent"I think the perfect day at Augusta is actually Wednesday...the par three is super special." - Mike Parker, Multi-time Masters Patron"For just $1.50, I'm probably the best bargain in all of sports." - Pimento, the pimento cheese sandwich Vurb"That was just the greatest golf shot I've ever seen." - Recalling Tiger Woods' 2005 chip-in on the 16th holeNext Episode:Lifeway KefirVurvey.com
The stage is set for an instant classic at Augusta: in a rematch of their 2024 U.S. Open duel at Pinehurst, Rory McIlroy takes a two-shot lead over Bryson DeChambeau into Sunday at the Masters. Smylie Kaufman and Charlie Hulme discuss Rory's monster day off the tee, Bryson's post-round iron range session, and the atmosphere expected for the impending Rory vs Bryson showdown, while journaling their way through everything that happened Saturday at Augusta National for the third round of the 2025 Masters Tournament.
It's a Masters themed smash or pass! Pimento cheese and more!
Is Jimmy's worst enemy actually a decent guy? Is Jimmy's best friend actually his worst enemy? Is Mike the greatest secret weapon a criminal can have in his back pocket? How will Season 1 end? And what's so wrong with American Samoa? All these questions and more are discussed and answered on this episode of the Almost SideShow as we break down every episode of Better Call Saul. This is Season 1, Episode 9 - "Pimento."Check back every Thursday morning for the latest episode of the Almost SideShow!Find the past seasons of the Almost SideShow here: http://almostsideways.com/Main%20Menu/Artice%20Archives%20Sub-Menus/AlmostSideways/Almost%20SideShow.htmlThe SideShow is meant to be a companion to listen to after you watch each episode, so join us on the journey! Watch the episode, then listen to our reaction and analysis. New episodes drop every week!The Almost SideShow is hosted by Terry Plucknett and Adam Daly and is a part of the AlmostSideways family.Find AlmostSideways everywhere!Websitealmostsideways.comFacebookhttps://www.facebook.com/AlmostSidewayscom-130953353614569/AlmostSideways Twitter: @almostsidewaysTerry's Twitter: @almostsideterryZach's Twitter: @pro_zach36Todd: Too Cool for TwitterAdam's Twitter: @adamsidewaysApple Podcastshttps://podcasts.apple.com/us/podcast/almostsideways-podcast/id1270959022Spotifyhttps://open.spotify.com/show/7oVcx7Y9U2Bj2dhTECzZ4m YouTubehttps://www.youtube.com/channel/UCfEoLqGyjn9M5Mr8umWiktA/featured?view_as=subscriber
Master Bomb Edition: Bottom Line Bombs on The Sports Given Podcast NetworkIn this episode, host Laie Daddy Scumbag Vance, also known as CJ, dives into the Masters Tournament, offering a variety of betting insights, picks, and strategies. CJ discusses his favorite prop bets, including hole-in-one chances, top debutante, and top senior golfer predictions. He offers detailed recommendations on first-round leaders, make/miss cut bets, and matchups, while also previewing top tens and overall winners. Alongside golf tips, CJ shares entertaining commentary on the sports world and more. Get ready for in-depth Masters insight with a dose of humor and expertise.00:00 Introduction01:12 Welcome to Bottom Line Bombs02:05 Masters Week Overview03:28 Florida Championship Game Recap08:34 Masters Tournament Insights09:07 Splash Sports Contest12:51 Prop Bets and Predictions21:18 Edge Boost and MyBookie Promotions23:28 Splash Sports Contest Walkthrough31:47 Choosing Between Golfers32:27 Tier Six Golfers Analysis35:05 Underdog Fantasy Picks39:04 Master Bombs and Betting Strategies43:50 Matchups and Top 10 Plays56:17 Final Thoughts and NBA Commentary Exclusive SGPN Bonuses And Linkshttp://linktr.ee/sportsgamblingpodcastFollow The Sports Gambling Podcast X/Twitter - https://x.com/GamblingPodcastInstagram - https://www.instagram.com/sportsgamblingpodcastTikTok - https://www.tiktok.com/@gamblingpodcastFacebook - http://www.facebook.com/sportsgamblingpodcastFollow The Sports Gambling Podcast HostsSean Green - http://www.twitter.com/seantgreenRyan Kramer - http://www.twitter.com/kramercentricGambling problem? Call 1-800-GAMBLER CO, DC, IL, IN, LA, MD, MS, NJ, OH, PA, TN, VA, WV, WY Call 877-8-HOPENY or text HOPENY (467369) (NY) Call 1-800-327-5050 (MA)21+ to wager. Please Gamble Responsibly. Call 1-800-NEXT-STEP (AZ), 1-800-522-4700 (KS, NV), 1-800 BETS-OFF (IA), 1-800-270-7117 for confidential help (MI)
Master Bomb Edition: Bottom Line Bombs on The Sports Given Podcast NetworkIn this episode, host Laie Daddy Scumbag Vance, also known as CJ, dives into the Masters Tournament, offering a variety of betting insights, picks, and strategies. CJ discusses his favorite prop bets, including hole-in-one chances, top debutante, and top senior golfer predictions. He offers detailed recommendations on first-round leaders, make/miss cut bets, and matchups, while also previewing top tens and overall winners. Alongside golf tips, CJ shares entertaining commentary on the sports world and more. Get ready for in-depth Masters insight with a dose of humor and expertise.00:00 Introduction and Sponsor Message01:12 Welcome to Bottom Line Bombs02:05 Masters Week Overview03:28 Florida Championship Game Recap08:34 Masters Tournament Insights09:07 Splash Sports Contest12:51 Prop Bets and Predictions21:18 Edge Boost and MyBookie Promotions23:28 Splash Sports Contest Walkthrough31:47 Choosing Between Golfers32:27 Tier Six Golfers Analysis35:05 Underdog Fantasy Picks39:04 Master Bombs and Betting Strategies43:50 Matchups and Top 10 Plays56:17 Final Thoughts and NBA Commentary JOIN the SGPN community #DegensOnlyExclusive Merch, Contests and Bonus Episodes ONLY on Patreon - https://sg.pn/patreonDiscuss with fellow degens on Discord - https://sg.pn/discordDownload The Free SGPN App - https://sgpn.appCheck out the Sports Gambling Podcast on YouTube - https://sg.pn/YouTubeCheck out our website - http://sportsgamblingpodcast.comSUPPORT us by supporting our partnersUnderdog Fantasy code SGPN - Up to $1000 in BONUS CASH - https://play.underdogfantasy.com/p-sgpnRithmm - Player Props and Picks - Free 7 day trial! http://sportsgamblingpodcast.com/rithmmRebet - Social sportsbook - 100% deposit match promo code SGPN in your app store! ADVERTISE with SGPNInterested in advertising? Contact sales@sgpn.io Follow The Golf Gambling Podcast On Social MediaTwitter - http://www.twitter.com/golfgamblingpodInstagram - http://www.instagram.com/sportsgamblingpodcastTikTok - https://www.tiktok.com/@golfgamblingpodFacebook - http://www.facebook.com/sportsgamblingpodcastFollow The Hosts On Social MediaMatt Gannon - twitter.com/matt_gannonPodcast - twitter.com/golfgamblingpod Gambling problem? Call 1-800-GAMBLER CO, DC, IL, IN, LA, MD, MS, NJ, OH, PA, TN, VA, WV, WY Call 877-8-HOPENY or text HOPENY (467369) (NY) Call 1-800-327-5050 (MA)21+ to wager. Please Gamble Responsibly. Call 1-800-NEXT-STEP (AZ), 1-800-522-4700 (KS, NV), 1-800 BETS-OFF (IA), 1-800-270-7117 for confidential help (MI)
These spicy berries, native to the Caribbean and South American, gift an empowering essential oil also known as Allspice. When feeling unsafe or threatened, Pimento Berry protects you against evil influences and boosts your confidence in your ability to overcome anything trying to drag you down. In fact, it is used magically to break spells and banish bad luck. He "lights a fire within," encouraging virility, motivation and unwavering persistence.ABOUT ADAM BARRALET Adam Barralet has been observing and living in tune with nature since childhood. Growing up amongst the bushland and wildlife of the hills in Western Australia and residing in various locations around the world has presented Adam with diverse opportunities to access extensive and eclectic teachings about the secrets of Mother Earth. He has used essential oils for over 30 years and teams his experiences with his background in human biology, chemistry, psychology, health sciences and massage.He has now established himself as an international author, presenter, educator and Wellness Advocate, adept at working with essential oils, along with crystals, animal guides, tarot, astrology and mythology. CONNECT WITH ADAM HERE: https://linktr.ee/adambarralet ABOUT ELIZABETH ASHLEYElizabeth Ashley has over 20 books on sale on Amazon under her pen name The Secret Healer. The UK Director of the National Association for Holistic Aromatherapy and an overseas speaker for The International Federation of Aromatherapists, Elizabeth's work focuses on understanding the very earliest energetic relationships between certain plants and the human world, right up the modern-day scientific evidence of healing botanicals.A practicing Melissa priestess, a plant and bee shamaness as well as a bee guardian, she has the unique perspective of having one foot in our three-dimensional scientific reality with the other dancing in the spiritual realms.CONNECT WITH LIZ HERE: https://linktr.ee/thesecrethealer
Summary Stephen Knight, founder of Pimento, exposes the flaws in traditional agency models and explains why independent agencies are thriving. He breaks down the shift away from big agency networks, the rise of in-housing, and how the “Hollywood model” of assembling top talent is reshaping marketing. Expect bold insights on the future of agencies, client relationships, and why adaptability is key to survival. Guest Bio Stephen Knight Founder CEO of Pimento - the UK's leading independent marketing agency & consultancy network, Chairman of utc.travel, Joint Founder of Now Next Why, Entrepreneur, NED, Trustee and Consultant. A former Advertising Executive, Brand & Marketing Director and CMO with 35 years sales and marketing experience. Stephen has held a variety of positions at major international agencies including Dorland, Lowe Howard-Spink and WCRS. Five years with the Walt Disney Company as Senior Vice-President of Marketing and Brand Management for Europe, Middle East and Africa. In 2003, he joined Creata, a global promotions agency, as their European MD where amongst other things he oversaw the McDonalds, Ferrari and Kellogg's accounts. Having worked successfully above and below the line, client and agency side, he felt it was time to do his own thing and founded Pimento in 2005. From 2013-2016 Stephen extended his role at Pimento with interim contracts at SSE as Head of Brand, Marketing and CMO. Stephen is married with three children, and in addition to his responsibilities at Pimento he is a NED of Ebico, a not-for-profit energy company and a trustee of their charity, Chairman of UTC.travel the UK's first subscription travel brand, Chairman of Now Next Why a Growth advisory and M&A consultancy for agencies. Pimento, is an innovative full-service marketing agency. Established in 2005, Pimento stands out by connecting over 175 independent agencies and consultants to offer a comprehensive range of marketing services. Their tailored approach pulls from a network of more than 6,000 marketing experts, enabling them to craft bespoke teams designed to meet the unique needs of each client. From global brands to start-ups, Pimento's flexible model drives business growth and redefines the traditional marketing structure. www.pimento.co.uk Now Next Why is a growth advisory and M&A consultancy for agencies https://nownextwhy.co.uk UTC Travel, the UK's first members-only travel club, accessible at www.utc.travel. UTC Travel offers exclusive access to travel at trade prices for a modest monthly or annual subscription, appealing to forward-thinking businesses that want to provide their teams with travel perks. This unique benefit can help employees save thousands on personal travel—for just the cost of a coffee each month. Chapters 00:00 Introduction to Stephen Knight and Pimento 02:20 The Agency Model Is Broken: Here's Why 04:45 The Rise of Independent Agencies and Why It Matters 07:00 Inside Pimento: A New Way to Build Marketing Teams 09:30 The In-Housing Trend: What Clients Get Wrong 11:45 How the “Hollywood Model” Is Changing Marketing 14:15 Why Client-Agency Relationships Are Falling Apart 16:30 The Death of Agency Mystique: What Happened? 18:55 The Future of Marketing Agencies: Survive or Die 21:15 Who Thrives in Pimento's Network and Why 23:00 Closing Thoughts and Where to Find Pimento LinkedIn Follow Stephen on LinkedIn here Follow Justin on LinkedIn here
Allyson has been raving about Warren's pimento dip for days. Jay and Chelsea finally try it!A 5-year-old walks out with a knife in That's Incredible.Eminem is suing a dealership in Michigan.
(00:00-16:51 ) The Recovering Alcoholic and Cousin Mark join us in-studio. Raffling off two tickets to a Saturday round at The Masters to benefit the Ollie Hinkle Heart Foundation. Only 300 tickets will be sold. (17:00-26:01) Was Condoleezza Rice on HD2? I don't think so. Tough to get into Augusta. Pimento cheese sandwiches isn't Tim's bag. Mayonnaise is kinda like a lubricant. (26:11-33:11) E-Mail of the Day Learn more about your ad choices. Visit podcastchoices.com/adchoices
Ron Hughley is back with another episode of The Daily Fix: - Slowing down Bijan is key against Atlanta. - Caleb Williams seemed uninterested in CJ Stroud's advice. - Ron can't do spicy anymore. Subscribe: https://youtube.com/live/BGaLQXbGf2s Learn more about your ad choices. Visit megaphone.fm/adchoices
It's time for an action packed episode of the PodFast FoodCast. We have not one, but TWO Chick-fil-A reviews coming to you hot off the presses. But that's not all, Steven and Ryan had a few extra reviews kicking around to bring you the BIGGEST, BADDEST, and most BODACIOUS episode of the PFFC to date. And of course we had to play a game at the end.Intro/Outro Music: "For Food" by ComaStudio from Pixabayburger pic: Emoji One, CC BY-SA 4.0, via Wikimedia CommonsTwitter: @podfastfoodcastInstagram: @podfastfoodcastYouTube: PodFast FoodCastTwitch: podfastfoodcast
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Many cheese shops are loosely defined as restaurants if they serve food and provide seating to dine in. Conversely, some wine bars and restaurants have a cheese-centric menu with an area for retail sales. These hybrid establishments often combine retail sales of cheese with a dining experience, blurring the line between traditional cheese shop and restaurant. Listen in as Joe takes a deeper dive with Vanessa Tilaka Kalb, professional cheese monger, chef, and owner of Agnes Restaurant & Cheesery in Pasadena, CA!Photo courtesy of Hox Creative.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Justin Dixon's Meatloaf Melt Bacon Jam RecipeIngredients:Equal parts*:Bacon (obviously)**Granulated white sugar***Sherry vinegar Instructions:Chop up the bacon and put it in a pan. Put it on something low, let it mellow out.All the liquid will release out of the bacon. Once all the water content has evaporated, the bacon will start to fry in the bacon fat. Once you've gotten to that point, the bacon fat will become foamy, now it's ready.Strain off the bacon fat and set it aside. Not for this recipe, but for real don't waste it.Put the bacon back in the pan and add the equal parts white sugar and equal parts sherry vinegar.Reduce it down and cook it until a candy thermometer says it's 222 degrees Fahrenheit, then remove from heat and let cool.Put it on anything. Biscuit. Pimento cheese. Vegetables. It's even good enough to put on a cracker.Store at room temperature. The vinegar and sugar will preserve things. If you really want to put it in the fridge, just be ready for things to get wonky. Chef's Notes:* If you use five pounds of bacon, use five pounds of sugar and five pounds sherry vinegar** Any brand of bacon works, but Benton's and Nueske's take it to another level. The saltier the better.*** Raw sugar if you're getting fancy This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Additional production and editing by Scotty Crowe.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
This week on Situational Awareness, The Chaos Crew discuss the events of Scotch Tape and Pimento.This episode contains profanity and crude humor.Follow us on X(Twitter) @diceypodFollow us on Instagram https://www.instagram.com/diceysituationspod/We also have a subreddit https://www.reddit.com/r/Dicey_Situations/Produced and Edited by Chris Romagna, Ryan Stemmler & Mark DePippoMusic by Eric PowerContact us diceysituationspod@gmail.com
This week on Dicey Situations, The gang heads to the Bellforge Bazaar to prepare for the heist, exciting business opportunities are discussed with a local merchant, there is trouble with an upcoming battle of the bands, and Kosmo runs into an old band mate.This episode contains violence, profanity and crude humor.Follow us on X(Twitter) @diceypodFollow us on Instagram https://www.instagram.com/diceysituationspod/We also have a subreddit https://www.reddit.com/r/Dicey_Situations/DM - Ryan StemmlerTooluuga Ploopploopleen - Harout KhodaverdianGlebnor Glekilak Ploopploopleen - Mark DePippoTheo Justice - Richard PowerKosmo Kilroy - Eric PowerProduced and Edited by Chris Romagna, Ryan Stemmler & Mark DePippoMusic by Eric Power and Monument StudiosContact us diceysituationspod@gmail.com
The 2024 Masters Tournament has come and gone, and Adam was in the heart of Augusta all week for it. Unfortunately for him, he did not make it to Augusta National or have any of the delicious on course treats, but the catering vibes were high. Mason + Adam talk about this years tournament, the history of Augusta National, and all of the food and beverages associated with the historic course! Question of the Day: If you had to create a Masters themed cocktail, what would it be and what would it be called? Shoe's Pizzeria Ad: Shoe's Pizzeria is already an amazing restaurant, but the only thing that would make it even better is the addition of pimento cheese to their menu. You could have it as a classic pimento cheese on white bread, or add it to any of their existing sandwiches as a cheesy and spicy spread. Pimento cheese on a pizza, why not? On their crinkle cut fries, yes please! If you make it to Shoe's Pizzeria, tell Chris that he needs to add this Masters delicacy to the menu and he will know that Mason + Adam sent you. --- Support this podcast: https://podcasters.spotify.com/pod/show/assemblagebeveragepodcast/support
Talking Commanders draft, Pimento cheese, and Shohei Ohtani's interpreter with PFT Commenter.
Just in time for The Masters, we're tackling the age-old question:Which one is better - pimento cheese sandwich or egg salad sandwich?Picture this: a sunny day, the greens of Augusta laid out in front of you, and the toughest choice isn't picking a favorite golfer but deciding between these two classic snacks.So, we set out to recreate the iconic pimento cheese and egg salad sandwich recipes to put this debate to bed… (Well, I'm just saying this for kicks - we all know this debate's never really going to end.)But no matter which one is your favorite or which one you think is the winner, these easy recipes are sure to be a hit at your Masters Tournament party.In addition to these two sandwiches, in this episode, like always, we ended up wandering down some unexpected paths, turning the conversation into more than just a debate over food. We talked about the joy of golf tournaments, why Wes doesn't like the food in Augusta, and what's that one thing I'll definitely add to my pimento cheese sandwich next time.Curious?Join us for Episode 95 of Kosmo Unfiltered, and let's chat about golf tournaments and the sandwiches that make them even more exciting.Tune in!Key Takeaways:Intro (00:00)Masters golf tournament discussion (01:18)Pimento cheese vs. egg salad (05:09)Comparison between PGA and LIV golf (06:51)Experience at the Waste Management Open (10:58)An idea for a Chipotle pimento cheese variant (15:29)Additional Resources:Share this podcast with someone on social media!Visit Kosmo's website here.Check out Kosmo's YouTube channel. Connect with Kosmo:Instagram: @kosmosqFacebook: @kosmosqTikTok: @kosmos_q--Follow the podcast on Apple, Spotify, Google Podcast, Stitcher, or anywhere else you listen to your podcasts.If you haven't already, please rate and review the podcast on Apple Podcasts!
What other Augusta theme names can you come up for a human?
This week, Brian returns from the ACPT with all the news (but none of the puzzles), and Ryan hacks and coughs his way through another Thunder Round with all the puzzles (but none of the news?). Look, just because we don't think Alex Eaton-Salners is actually Will Shortz doesn't mean that he couldn't be. If you get bored (how could you?!), write something for the Fill Me In wiki. And if you're feeling philanthropic, donate to our Patreon. Do you enjoy our show? Actually, it doesn't matter! Please consider leaving us a 5-star review on Apple Podcasts. This will help new listeners find our show, and you'll be inducted into the Quintuple Decker Turkey Club. Drop us a note or a Tweet or a postcard or a phone call — we'd love to hear from you. Helpful links: Apple Podcasts link: https://podcasts.apple.com/us/podcast/fill-me-in/id1364379980 Google Play link: https://player.fm/series/fill-me-in-2151002 Amazon/Audible link: https://www.amazon.com/item_name/dp/B08JJRM927 RSS feed: http://bemoresmarter.libsyn.com/rss Contact us: Email (fmi@bemoresmarter.com) / Facebook / Twitter / Instagram We're putting these words here to help with search engine optimization. We don't think it will work, but you probably haven't read this far, so it doesn't matter: baseball, crossword, crosswords, etymology, game, hunt, kealoa, movies, musicals, mystery, oscar, pizza, puzzle, puzzles, sandwiches, soup, trivia, words
This is the history of Van's Pig Stands as written in “Historic Shawnee, The History of Shawnee & Pottawatomie County” by Bob Burke and Eric Dabney, published 2014: Oklahoma's oldest barbeque restaurant continuously owned and operated by the same family is Van's Pig Stands. First finding fame in the heart of historic Shawnee, nearly a century later its history is palpable. From the mouthwatering food to the friendly service and comfortable atmosphere, Van's is a place of nostalgia and great eating. an old black and white picture of a man with his son standing next to wooden store The roots of this venerable establishment were originally planted by Tennessee native Leroy “Van” Vandegrift, who moved with family to Oklahoma City, where he graduated from Central High. He served in the Army before working as a tool dresser in the oil fields of North Texas and began cooking for fellow roughnecks on rig sites. Around 1928, Van opened his first Pig Stand in a hotel in Wewoka, Oklahoma. It was a small little store serving barbecue such as the Pig Sandwich® and Ribs. The menu also included other types of sandwiches such as Liverwurst, Pimento, Chicken Salad, and Cream Cheese. In 1929 a second Pig Stand opened in Seminole and was then sold in 1935. Pig Stands were later opened in Wichita Falls, Texas and Wichita, Kansas. On June 5, 1930, Van opened his third Pig Stand Location at 714 Highland in Shawnee. In the same year, Van married Thelma Maree Glenn. In 1935 the Shawnee store moved across the street to its present location. The stories of these earliest days in the life of Van's flourishing Pig Stands are legendary among the family. During the Great Depression that swept across America throughout the 1930s, Van's sandwiches—which originally cost 10 cents and had risen to 30 cents for hungry customers—returned to the 10 cent price, with a malt and pig sandwich costing a whopping 20 cents. The restaurant was also home to the area's first ice cream machine. Specialized menu items and secret sauces quickly became a trademark event at the Pig Stand. Its loyal customers enjoyed hot BBQ sauces with jalapeño and cayenne pepper mixed so perfectly on-site that they were eventually sold in six ounce bottles from the back seat of Van's son's car. Van's wife, Thelma, came up with the twice-baked potato that packed full of bacon, onions, salt and pepper, and served with garlic butter. Later, she was in charge of dinner banquets that included large private parties where she served her famous chicken pilaf. Van's son, Jerry, remembers the time well. “When I was working the sandwich corner, my mother was making chopped pork ‘pig' sandwiches and putting the buns on the grill with butter. We later took the BBQ sauce and thinned it down to paint the buns before we dropped them in a bun toaster. We included a relish, too. On those older menus, we didn't have BBQ though. We sold pimento cheese, bratwurst, and even a cow's tongue sandwich for real cheap. Our specials included chicken fried chicken or chicken and dumplings, beans, Rueben sandwiches. I felt like we had too much on the menu in those early days, but dad wanted it that way.” Within its first twenty years, the stand in Shawnee was a bustling place and even included the famous Charcoal Room by the early 1950s. It was originally created with a dance hall and shuffleboard and included an impressive Wurlitzer jukebox. Without a doubt, Van's remains another great reason to spend some time in Shawnee and get to know its many assets. The restaurant continues to welcome guests from around the country. They have also been catering for more than twenty years and continue to build on its past successes with numerous resources to handle parties attended by thousands. Today, Oklahoma's historic Van's Pig Stands is located at 717 East Highland Street and 3815 North Harrison Street in Shawnee and at 320 North Porter Street in Norman, and its newest location opened at 1991 Tower Drive-in Moore in April 2014. https://www.pigstands.com/
It's the last episode of season 5. At least we think it is. As far as we can tell, it is. Who knows. Do you want to miss out on what could be the last episode of this season? You should listen. Support the show ( https://www.patreon.com/user?u=15325671) Or Buy Us A Coffee at: https://www.buymeacoffee.com/PoddiMouths Visit https://www.poddimouths.com to listen to past episodes, shop the merch store, and so much more! Wanna start your own podcast? Get started with Riverside.fm by clicking https://riverside.fm/?utm_campaign=campaign_1&utm_medium=affiliate&utm_source=rewardful&via=poddi --- Support this podcast: https://podcasters.spotify.com/pod/show/poddimouths/support
Pimento is a new French startup that is using generative AI in an interesting way as the company focuses on the first step of creative processes — ideation, brainstorming and moodboarding.
Tomme Beevas is an amazing chef and a wonderful success story here in the Twin Cities. He joined Jason to talk about growing Pimento Jamaican Kitchen & Rum Bar and the obstacles he's overcome.
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In Hour 4 Hoch & Crowder talk more about the latest on the Dolphins Injury Report, winning against winning teams, and Pimento cheese chicken sandwich. Also Dan Day filled in for a sick Solana.
Bryan Ford is joined by professor of culinary history, Maite Gomez-Rejón. Maite is the founder of ArtBites and she has dedicated her career to exploring the nexus of art and culinary history through lectures, cooking classes, and tastings in museums and universities across the country, including the Metropolitan Museum of Art, the Los Angeles County Museum of Art, and the J. Paul Getty Museum. She co-curated the exhibits Maize: Past, Present, and Future and The Legacy of Cacao at LA Plaza Cocina in Los Angeles and is co-host of the podcast Hungry for History. Bryan brings Maite back to childhood birthday celebrations with a very special crust-cut-off sandwich, Lonches de Piñata. Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord Maite Gomez-Rejón IG: @artbites_maite Bryan Ford IG: @artisanbryan Check out Flavors From Afar at flavorsfromafar.co, and No Us Without You LA at nouswithoutyou.la.See omnystudio.com/listener for privacy information.
Starlene and Hudson have a Labor Day Weekend Kickoff party in the studio and Hudson tries Pimento cheese! Tune in weekday mornings 6am - 10am on 94.9 KLTY!
The Iceman returns from his first golf trip and he's got stories. But first, food! The fellas try the newest chicken sandwich from Chick Fil A and pair it with… a non-alcoholic tequila. Sadly, the whole experience leaves much to be desired. The boys then pay tribute to the late Windham Rotunda aka Bray Wyatt, who passed away unexpectedly earlier in the week at age 36. They also pour one out for Bob Barker, who passed at the ripe old age of 99, while waxing poetic about the golden age of game shows. Finally, the guys talk a little football as they ramp up for their first tailgate in years. Grab a proper cinnamon flavored liqueur and hang on the ride. --- Support this podcast: https://podcasters.spotify.com/pod/show/badslant/support
This week's episode of the PodFast FoodCast is filled to the brim with delectable pimento cheese. We went to Chick-fil-A and got their brand new Honey Pepper Pimento Chicken Sandwich - which is the first ever twist on their original chicken sandwich. Come for the sandwich, stay for the 2023-2024 Orlando Magic season preview.Intro/Outro Music: "For Food" by ComaStudio from Pixabayburger pic: Emoji One, CC BY-SA 4.0, via Wikimedia CommonsTwitter: @podfastfoodcastInstagram: @podfastfoodcastYouTube: PodFast FoodCastTwitch: podfastfoodcast
There's a little Jamaica right here in Minnesota and it's called Pimento Jamaican Kitchen.Tomme Beevas started his restaurant 11 years ago with a $99 tent and a backyard grill.Now he's an award-winning chef and entrepreneur opening two new locations this summer — one at 354 Wabasha St. in St. Paul and a second Minneapolis location at the new Bde Maka Ska pavilion.Beevas has found a way to make his restaurants more than a place for food.Pimento Kitchen's secret sauce is community spirit.Listen to this rebroadcast of MPR News guest host Nina Moini's conversation with Beevas about how his grandmother inspired his cooking and the vision for his businesses.Guests:Tomme Beevas is an award-winning chef and entrepreneur. He's the owner of Pimento Jamaican Kitchen and the founder of Pimento Relief Services, an organization that aims to support and uplift communities of color in the Twin Cities.Subscribe to the MPR News with Angela Davis podcast on: Apple Podcasts, Google Podcasts, Spotify or RSS. Use the audio player above to listen to the full conversation.
Mercredi 28 juin, François Sorel a reçu Frédéric Bianchi, journaliste BFM Business, Pierre-José Billotte, fondateur des Assises du NewSpace, Olivier Piepsz, président et cofondateur de Prométhée, Thanh-Long Huynh, cofondateur de QuantCube Technology, Florent Facq, cofondateur de Pimento, Rata Jacquemart, PDG et cofondatrice de Differs, Sid-Ahmed Chikh-Bled, cofondateur de KillBills, Sabrina Quagliozzi, correspondante à New York pour BFM Business, Cédric O, ancien secrétaire d'État français au Numérique et conseiller de l'ESA, Jérôme Colombain, journaliste spécialiste des technologies | Podcast "Monde Numérique", et Didier Sanz, journaliste spécialisé en Informatique, dans l'émission Tech & Co sur BFM Business. Retrouvez l'émission du lundi au jeudi et réécoutez la en podcast.
What's the most savory and spiciest food? Well, first of all, do you know what the Scoville Scale and Scoville Heat Unit (SHU) are? They were named for scientist Wilbur Scoville in 1912 for measuring a chili pepper's pungency and heat. For example, sweet bell pepper is called so by no chance: it's the most innocent of the pepper family. It has zero Scoville Heat Units. Pimento pepper is otherwise called cherry pepper. It's sweet and only mildly spicy, measuring only 500 Scoville Units on the Scoville Scale. There are 79 different varieties of Thai pepper, but all of them range from 50,000 to 100,000 on the Scoville rating. The hot and mighty Carolina Reaper — the absolute champion of hot peppers. It's a current record-holder for being the spiciest pepper in the world. Measuring at almost 2.2 million Scovilles, this pepper would probably burn your tongue through. But it's still not the hottest spice! Learn more about your ad choices. Visit megaphone.fm/adchoices
There's a little Jamaica right here in Minnesota and it's called Pimento Jamaican Kitchen. Tomme Beevas started his restaurant 11 years ago with a $99 tent and a backyard grill. Now he's an award-winning chef and entrepreneur who's opening two new locations this summer — one at 354 Wabasha St. in St. Paul and a second Minneapolis location at the new Bde Maka Ska pavilion. Beevas has found a way to make his restaurants more than a place for food. Pimento Kitchen's secret sauce is community spirit. MPR News guest host Nina Moini speaks with Beevas about how his grandmother inspired his cooking and the vision for his business. Guests: Tomme Beevas is an award-winning chef and entrepreneur. He's the owner of Pimento Jamaican Kitchen and the founder of Pimento Relief Services, an organization that aims to support and uplift communities of color in the Twin Cities. Subscribe to the MPR News with Angela Davis podcast on: Apple Podcasts, Google Podcasts, Spotify or RSS.
There's a little Jamaica right here in Minnesota and it's called Pimento Jamaican Kitchen.Tomme Beevas started his restaurant 11 years ago with a $99 tent and a backyard grill.Now he's an award-winning chef and entrepreneur who's opening two new locations this summer — one at 354 Wabasha St. in St. Paul and a second Minneapolis location at the new Bde Maka Ska pavilion. Beevas has found a way to make his restaurants more than a place for food.Pimento Kitchen's secret sauce is community spirit.MPR News guest host Nina Moini speaks with Beevas about how his grandmother inspired his cooking and the vision for his business.Guests:Tomme Beevas is an award-winning chef and entrepreneur. He's the owner of Pimento Jamaican Kitchen and the founder of Pimento Relief Services, an organization that aims to support and uplift communities of color in the Twin Cities.Subscribe to the MPR News with Angela Davis podcast on: Apple Podcasts, Google Podcasts, Spotify or RSS.
The Andy Staples Show & Friends: A show about college football
David Ubben and Brody Miller are back for a SEC spring football check-in. The guys also discuss Brody's first ever trip to The Masters where he covered the event for The Athletic. Learn more about your ad choices. Visit megaphone.fm/adchoices
Do you prefer appetizers or dessert? Free days. Vodka butter. Masters recap. Pimento cheese tasting. Climate change is increasing homeruns.
Beware of the bear. Question of the day. Young moose on the loose. Do you prefer appetizers or dessert? Free days. Vodka butter. Masters recap. Pimento cheese tasting. This day in history. Rahm wins! AI enters the fortune cookie industry. RIP Taylor and Joe. Bestie adventure.
Transfer portal, Iowa & Iowa State hoops rosters for next year, talking KC & BIg 12 with Blair Kerkhoff & pimento talk
Transfer portal, Iowa & Iowa State hoops rosters for next year, talking KC & BIg 12 with Blair Kerkhoff & pimento talk
From Behind The BarCast (podcast for bartenders and drinkers alike)
https://linktr.ee/FromBehindTheBarcast It's Master's Week & the boys are drinking Azaleas! We start things off discussing Augusta National & some if it's lore! Then we get into Spring Break, Mai Tais, new menus, Small bathroom shits, Huc-A-Poos homeless, a new quote of the week, palmetto vs pimento cheese, the origin of Eugene, Tybee IGA becomes a sandwich Karen, Master's ticket Darren, Larry's Giant Subs, late night podcast meetings, goat yoga, borrowing eggs, and more! Please follow & support our Patreon https://www.patreon.com/frombehindthebarcast Subscribe & follow our YouTube, then drop some comments https://youtube.com/channel/UCKIKJWKq2t3FPz7Goj4fT_A You can find us on all the major PODCAST services of Apple, Google, and Spotify! If you'd like to advertise with us please email FromBehindTheBarcast@gmail.com Leave us a voice message of your horrible bar stories, Karen, or Darrens Anchor.fm/FromBehindTheBarcast --- Send in a voice message: https://podcasters.spotify.com/pod/show/frombehindthebarcast/message
Pascale Pimento has the ability to become invisible but has no control over it! Domino the very large fairy helps Pascale out with this problem but is this solution all it's cracked up to be? Writer: C. Quintana Voice-Over Artists: Rebecca Cunningham Producer: Tessa Flannery Executive Producer and Host: Rebecca Cunningham Links for the Grownups! Patreon Girl Tales Store Rebecca's Newsletter Facebook Instagram Buy the Girl Tales Team a Coffee
Sterns American Whiskey is distilled in Stearns county Minnesota. Their Avon Rye is a unique rye whiskey aged with Pimento wood chips for a very different rye whiskey experience. Jeremy shares his story and how he got into the whiskey making business on this podcast of The Scotchy Bourbon Boys.www.logstilldistillery.com If You Have GohstsSupport the show
Dad does the "Paper Plane" for his cocktail that includes an amaro and a bitter. Josh does a cocktail called the "Bitter Swagger". Josh noted it's a riff on a Pisco sour or a whiskey sour! Dad brings a board of snacks. He has on the board, Italian dry sausage, some sharp cheddar cheese, a cut Baggett, Pimento stuffed olives, potato chips, air dried steak, Prosciutto, and salami cheese roll-ups. Dad has this big board since in his mind these cocktails have an Italian flair. He wanted the podcast to have an Italian feel. The AT boys have a great time sipping and snacking and talking about the recipes for their drinks.
Full Hour | In today's third hour, Dom welcomes Nathan Wiegert, a mixologist with Brown-Foreman, onto the Dom Giordano Program. Dom broadcasts live on Facebook as Nathan teaches him, step-by-step, how to create some specialty cocktails that he drew up specifically for the Dom Giordano Program listeners. If you'd like to try the recipes for yourself, check them below! Miracle on the Boulevard 1.5oz Jack Daniels Bonded .75oz Bitter Aperitivo .75oz Tawny Port 3 dashes Pimento or Clove bitters Stir over large ice cube. Flame orange twist on top Gingerbread Cafe 1.5oz Herradura Reposado 1oz Espresso, chilled .5oz Coffee Liqueur .5oz Gingerbread syrup Shake well, Strain into Cocktail glass, Garnish with Nutmeg Yuletide Collins 1.5oz Fords Gin .5oz Grapefruit juice .5oz Rosemary syrup Quickly shake to chill, strain into Tall glass filled with Ice, top with Club Soda. Garnish with Cranberry-Rosemary skewer (Photo by Getty Images)
Dom welcomes Nathan Wiegert, a mixologist with Brown-Foreman, onto the Dom Giordano Program. Dom broadcasts live on Facebook as Nathan teaches him, step-by-step, how to create some specialty cocktails that he drew up specifically for the Dom Giordano Program listeners. If you'd like to try the recipes for yourself, check them below! Miracle on the Boulevard 1.5oz Jack Daniels Bonded .75oz Bitter Aperitivo .75oz Tawny Port 3 dashes Pimento or Clove bitters Stir over large ice cube. Flame orange twist on top Gingerbread Cafe 1.5oz Herradura Reposado 1oz Espresso, chilled .5oz Coffee Liqueur .5oz Gingerbread syrup Shake well, Strain into Cocktail glass, Garnish with Nutmeg Yuletide Collins 1.5oz Fords Gin .5oz Grapefruit juice .5oz Rosemary syrup Quickly shake to chill, strain into Tall glass filled with Ice, top with Club Soda. Garnish with Cranberry-Rosemary skewer
Scott comes to the table with a Meat Grinder and a cozy story about a corpse-worshiping cult. But first we talk about what everyone loves hearing people talk about: NFTs. And Madonna. Then in Web Droppings, we chat Dolly Parton, Taco Bell, irony at the grave and the best Mother's Day gift a child could ever give: thongs. Get Lost!
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