Podcasts about pizza bar

Daniele Cason has been the Executive Chef at The Mandarin Oriental in Tokyo for more than a decade. As a Rome native, he wanted to bring pizza to the restaurant, and did so in the form of a small L-shaped bar with just a few seats called The Pizza Bar on 38th. He recently began offering only an omakase (tasting) experience for guests, requiring a two to three month advance reservation. His pizzas are simply sublime. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

Dan Dreher is the Co-Owner and Operator of Wally's Pizza Bar, as well as the Co-Owner of FLB Entertainment Center in California. Wally's and FLB Entertainment Center were family businesses and still are. Dan and his siblings Monica and Jeremy and his father are all co-owners. Dan received a business degree in Strategic Management and joined the family business as a bartender in 2003. In 2006 his father retired, leaving the business to him and his siblings. In 2015, Wally's opened and joined FLB Entertainment Center as another thriving Dreher family businesses. Favorite success quote/mantra: "Our mission is to afford you the freedom to escape for a moment of happiness." Today's sponsor: Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable. Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Email: dan@wallyspizzabar.com Website

The guys from TWU sit down with Josie from Josie's Pizza Bar; a revolutionary & highly sought after pizza truck from Glen Cove, Long Island. Josie shares her incredible journey within the restaurant industry, gives an honest take on the hurdles she's overcome, and tells us what makes her pizza top-notch. 

I Masanielli di Francesco Martucci, a Caserta, e 10 Diego Vitagliano Pizzeria, a Napoli, sono le migliori pizzerie del mondo nel 2023: questo è il risultato secondo 50 Top Pizza annunciato ieri sera al Teatro di Corte di Palazzo Reale, a Napoli, durante una seguitissima ed avvincente cerimonia di premiazione Al secondo posto Una Pizza Napoletana, a New York, di Anthony Mangieri; sul terzo gradino del podio Sartoria Panatieri, a Barcellona, di Rafa Panatieri e Jorge Sastre; la quarta posizione è andata a The Pizza Bar on 38th, a Tokyo, guidata da Daniele Cason; quinta posizione per I Tigli, a San Bonifacio in provincia di Verona, di Simone Padoan.

Billy Duff, Part owner, La Trattoria Restaurant & Pizza Bar speaks with Matthew Pantelis about assaults in the city.See omnystudio.com/listener for privacy information.

OM Pizza Bar Cafe Funny Video #filming #filminglocations #directorofphotography #funnyvideos #thepositiveclub --- Send in a voice message: https://podcasters.spotify.com/pod/show/thepositiveclub/message

We take a trip with Out and About TV to several awesome places! First, we learn about two new Raleigh restaurants, then we head to Liberty Art studio in Durham and finally stop in for a visit with the Family Affair Food Truck!

We're bringing a new energy into 2023 and those who don't f*ck with it can f*ck off (just kidding… kinda). 2022 has been a challenging year for me for many reasons and I am changing my mentality going into 2023. I have a lot to share in today's episode so buckle up and MERRY CHRISTMAS!   Time Stamps:   (1:55) My Goal for 2023 (4:50) Pizza Bar for Christmas (8:30) Christmas Jammies (10:35) 6WEEKS2SLAY (15:42) My Special Announcement (25:00) We're Not Failing in 2023 (26:58) What I've Watched This Week (47:26) Skincare Corner (55:18) New Years and My Goals for 2023 (1:02:16) Trials and For Me Not Too Me   PRE REGISTER FOR  : https://www.dbft6weeks.com  MY TIKTOK: https://www.tiktok.com/t/ZTRqkUnne/ MY YOUTUBE: Https://www.youtube.com/desireescogginfitness  24k gold eye gels: https://rstyle.me/cz-n/gp2ycxcgwdp Water drench: https://rstyle.me/cz-n/gn5rzccgwdp   Join my email list: http://eepurl.com/dy2JLz     SHOP HYDROJUG code “desb”: https://www.thehydrojug.com/?aff=2721&utm_campaign=ATH&utm_source=affiliatly&utm_medium=desb___&utm_term=2721 SHOP PTULA code “desb”: WWW.PTULA.COM   Apply to work with me 1-1: https://dbft.typeform.com/desbcoaching  NEW MERCH: https://www.desbfittraining.com/collections/shop-merch DM me on IG: www.instagram.com/brunchwithdesb    FOLLOW ME ON TIKTOK: https://www.tiktok.com/@desb___     Follow my like to know it: https://www.shopltk.com/explore/desb___ Follow up amazon store: https://www.amazon.com/shop/desb___  —---   Join betterhelp today - www.betterhelp.com/desb code “desb” for 10% off your first month! #ad #sponsored     OPEN FACEBOOK FITNESS COMMUNITY: www.facebook.com/groups/dbftcommunity    Purchase a program (ALL with at home and pregnancy modifications!): https://www.desbfittraining.com/ Hit me up: https://shor.by/DESB 

Selamlar! Alperen ben, Gece Kahvesi'nin bu bölümünde pizzayı kimin için yaptığımızı, Barış Hoca'yla, Barış Karahançer hocamla gelişim konusunda kendini sadece kendinle kıyaslaman gerektiği hakkında yaptığımız konuşmadan bahsettim. Arada bi' yerde 22 yıllık deneyim ve tecrübeyi 2 yıla sıkıştırıp Roger Deakins olamamanın normal olduğunu da geçirdim.

Live from Gusto Pizza Bar, College Basketball is Back, Hawkeye Road Trips, and More - Wednesday Hour 1

Lee Cross returns to the porch to talk about life, his business venture, college football, and some stand up comedy.Follow Lee Cross on Instagram and Tik Tok @LeeCrossComedyFood Review this episode is The Pizza Bar in Carbon Hill. New Would you Rather question . 

On this episode of VIE Speaks: Conversations with Heart & Soul podcast, host Lisa Marie Burwell, VIE's CEO/editor-in-chief, spoke with Dave Rauschkolb, a highly regarded entrepreneur who cultivated a culinary empire over thirty-five years in the works. Rauschkolb is the visionary behind some of Northwest Florida's most beloved eateries, including Bud & Alleys Restaurant (his first endeavor in the food service industry and now the longest established restaurant in Santa Rosa Beach). He is also the founder of other local favorites, including The Pizza Bar, The Taco Bar, and most recently, Black Bear Bread Co., which has locations in Grayton Beach, Grand Boulevard, and Seaside. An active community leader, he is deeply involved in local education through his position as the Vice President of the Seaside Foundation Board. In addition, he founded Hands Across the Sand, an initiative that protects the local marine ecosystems from oil drilling and encourages clean energy sourcing. Rauschkolb has boldly instituted shifts locally through his award-winning restaurants and nationally by acting on civic responsibility and promoting change. To connect with Rauschkolb, explore his respective platforms at budandalleys.com, handsacrossthesand.org, blackbearbreadco.com, and budandalleyspizzabar.com.

Conociendo personas, sueños, proyectos y arte en nuestro camino hacia el Iromatsuri 2022 Trujillo. Marlon Dey (Cantautor peruano) con la fuerza y la inspiración desde los géneros Rock, Guajira, Salsa; da vida a lo que el llama Mi Fusión. El convierte estos tres géneros en un estilo particular, desde su base principal; LA GUITARRA.CONTACTO: manager.marlondey@gmail.com---------¿Quieres ser parte del Podcast en vivo? Siguenos en: Twitch: https://www.twitch.tv/animelmackDiscord: https://discord.gg/MCsuJBNpvmRecuerda que puedes apoyarnos con donaciones al Podcast / To support our Podcasts: https://bit.ly/BDAPodcastSupportSi deseas publicitar tu marca en nuestros episodios, escríbenos a: info@frikitimes.com

PatMan rolls into a jam session --- Send in a voice message: https://anchor.fm/intelligenthumanvoice/message

Host Tracy Woodrum welcomes Drew Ciora, owner of 313 Pizza Bar in Lake Orion, MI.

Della Kirkman lives in New Haven, Indiana, US she has a varied background of working in hospitality and finance. Della later decided to become a CPA Chartered Accountant and started contacting everyone she knew and letting them know she was going to be an accountant and offering her services. She found a local company to work for and was interested in buying the company, which she then bought with the partner of the firm, where they grew and re- structured the firm. She then sold the company. Her partner bought a Pizza Bar and they ended up buying the whole city block and it is now for sale. Her focus on investing and buying and selling businesses. Enjoy the this episode of the MAD Podcast!

Seaside, Florida is known for its pristine architecture and sandy beaches. "The Emerald Coast" - in Florida's Panhandle - sees a lot of tourists, especially between the towns of Destin and Panama City. But the team behind Bud & Alley's, a 35 year-old restaurant on the water, has also established a quaint pizza bar nearby. They sought help from a couple of Italian experts to create a Neo-Neapolitan pie amidst the ice cream shops and food trucks. Steve spoke with both the owner and the chef this week, about the challenges of creating these delicate, leopard-spotted pizzas, in a climate that can prove to be challenging yearround.

As with many artists, Matt Tedder didn’t really start writing until he had a bad breakup. Then he couldn’t stop. He found his words would often be shaped by the music he was listening to, until they eventually became their own songs. In 2004, he was profoundly affected by the tsunami that hit Thailand, and then got really serious about songwriting. Over the last 20 years, he’s been in bands like Codename Minnesota and the Flipping Crepes, playing open mics and BBQ restaurants all across Colorado. For the last 3 years, he has hosted the Pizza Bar 66 open mic in Lyons, Colorado, where he’s brought together musicians all across the front range. Now he’s released his first solo album, “Indecision”, a collection of 3-chord cowboy songs with introspective and comedic lyrics, a genre he dubs “Dumpster Folk”. Dave sat down with Matt to talk about his creative process, how songs stand up to interpretation, and stealing lines from your own lyrics. It's a raw a riveting discussion about songcraft! For more music, check out https://distrokid.com/hyperfollow/matttedder2/indecision

In a since deleted post, Fubar Pizza Bar in Fort Walton Beach announced Thursday night on its Facebook page it would no longer show any NBA, NFL, MLS and MLB games.  See omnystudio.com/policies/listener for privacy information.

In a since deleted post, Fubar Pizza Bar in Fort Walton Beach announced Thursday night on its Facebook page it would no longer show any NBA, NFL, MLS and MLB games.  See omnystudio.com/listener for privacy information.

At 7:00 pm, Robyn dropped her daughter Leigh off at Roberto’s Pizza Bar, where she had planned to meet her fellow party-going friends... Episode narrated by the Anonymous Host (https://twitter.com/casefilehost) Researched and written by Eileen Ormsby Creative Director: Milly Raso This episode's sponsors: ShipStation (http://shipstation.com/) – Try ShipStation FREE for 60 days with promo code ‘CASEFILE’ BetterHelp (https://www.betterhelp.com/casefile) – Get 10% off your first month of professional counselling with a licensed therapist Best Fiends (https://bestfiends.com/) – Download Best Fiends for free Quip (https://www.getquip.com/casefile) – Get your first refill pack FREE with a QUIP electric toothbrush Philo (https://philo.tv/casefile) – Get 25% off your first two months of live & on-demand TV For all credits and sources please visit casefilepodcast.com/case-143-leigh-leigh (https://casefilepodcast.com/case-143-leigh-leigh/)

The Pistons made the decision to cut ties with Reggie Jackson on Tuesday, buying out the franchise point guard. He leaves behind a complicated legacy that's mostly painted with disappointment in Detroit. We also visit with Doc Joe Brown, a friend of the show who will be hosting a meet-up before WWE Night at Thursday's Pistons game. The meet-up will be at Mike's Pizza Bar starting at 5:30 p.m. at Little Caesars Arena. You can come to the restaurant even if you aren't coming to the game. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tony Sands Show live from Pizza Bar in Atlanta at 6pm est. Bring live Atlanta head from southwest dekalb high school @SWDBALLCOACH and south cobb high school @SouthCobbHFC @SleeperAth1etes @larryblustein @FootballHotbed

FOLLOW US ON TWITTER -@LockedOnHornets - @WalkerMehl - @DougBransonLOH - @NataTheScribeMUSIC - Lobby Time - Kevin MacLeod (incompetech.com), Backed Vibes - Kevin MacLeod (incompetech.com), Casets - Drake Stafford, Buzz - Steve CombsLicensed under Creative Commons: By Attribution 4.0 Licensehttps://creativecommons.org/licenses/by/4.0/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

FOLLOW US ON TWITTER -@LockedOnHornets - @WalkerMehl - @DougBransonLOH - @NataTheScribe MUSIC - Lobby Time - Kevin MacLeod (incompetech.com), Backed Vibes - Kevin MacLeod (incompetech.com), Casets - Drake Stafford, Buzz - Steve CombsLicensed under Creative Commons: By Attribution 4.0 Licensehttps://creativecommons.org/licenses/by/4.0/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 050 - Fifty Episodes of Bainbridge Island News, Humor and Politics. Today we discuss City of Bainbridge Island, WashingtonCouncil Elections, The "It's a Pizza Bar" moment from Bruciato and how Richard needs some mobility lessons from Bethanee Randles so he can lead a Bainbridge Island Senior Center class. All that and "Audition Pictures" for families in Bainbridge Island Facebook Groups. Good or bad? Episode 50 is sponsored by: CrossFit Outcome on Bainbridge Island, the home of the Best Personal Trainer on Bainbridge Island, Bethanee Randles and David Smithson of Amoeba Networks, Managed IT Solutions for small and medium businesses who are tired of doing it themselves.

BONUS QUICK BITE! This is the audio from last night's FB Live beer chat.  We are experimenting with some new software and are trying our hand at an enhanced AAC audio podcast format.  As the episode plays, you should see the episode artwork change (maybe, fingers crossed). In this Quick Bite, Aimee is hosting a Facebook Live Beer chat live from No. 3 Craft Brews in Cape Coral Florida!  It was a great way to kick off the St. Patrick's Day weekend and spend some time with you, virtually sharing some delicious food from The Currywurst Food Truck and the Cottonmouth Belgian Wit from Swamphead Brewing. During the chat, we talk about what we have been up to over the past few weeks, like Podfest Media Expo and the Publix Gasparilla Distance Classic Weekend.  We also reminisce about the amazing food from Asian Kitchen and the drink we had from Sociale Italian Tapas and Pizza Bar in Tampa, FL. We then discuss some great stuff that's coming up, namely our next big race, the Run The Bluegrass Half Marathon in Lexington, KY! Finally, are making some format changes to the show and want to tell you about them.  These changes should make it even easier for you to take us with you when you are on-the-go. Like what you hear?  Tune in to the podcast by subscribing on iTunes so you don’t miss a minute.  Come accomplish, explore, and indulge with us! THAT’S A WRAP Thank you for watching! Here’s hoping for a great second year of the podcast because of all your support! Don’t forget to follow us and let us know where to go next on our website, Facebook, Instagram, and Twitter.

Vegan cheese, pizza dresses and getting the bread with Thirteen Pies Pizza + Bar. Join us every Tuesday at noon for Social Minute as we chat about everything social media. #socialmadelocal #socialmedia #YXE #talk #livevideo #weekly #local

Welcome to the big episode from Tampa featuring the Gasparilla Distance Classic Weekend, more fast and fresh food from Asian Kitchen, and a great cocktail from Sociale Italian Tapas and Pizza Bar! RUN During Gasparilla Distance Classic Weekend in Tampa, Florida,  we ran the half marathon.  If you are up for a challenge, you can do all the races, which consist of 5K and 15K on Saturday and the Half Marathon as well as the 8K on Sunday.  The half marathon is a flat course with plenty of aid stations.  The first 5 miles are on Davis Island.  The last 8.1 miles of the race are on Bayshore Boulevard.  So there is only one overpass to get in and out of the island and the rest of the course is flat!  There are a few spectators cheering you through Davis Island but the bulk of on-course entertainment is on Bayshore.  The bulk of the spectators cheer you on at the finish line and they are so great!  The medals we earned  - both the pirate-themed medal for the Gasparilla Half Marathon and the gigantic Treasured Chest Challenge medal for running this one and the 2019 Donna Half Marathon in Jacksonville earlier this month.  The one thing I like to caution anyone about when I recommend this race is this:  you never know what the weather will be like and it is usually extremely humid, so hydrate and keep up with any nutrition that you have been successful with in the past during long runs.  Last year, we did not hydrate enough and got really sick after the race so we could not attend the after party (so sad because the Columbia Restaurant was there with great food!).  So this year, while it was overcast, it was still very humid, so hydration in South Florida races is key.  I recommend this race to anyone.  It has a generous time limit, I’ve never seen someone picked up for going too slow (just encouraged to finish on the sidewalk) and is a fun and flat run. EAT We have shown you several great dishes this week from Asian Kitchen.  Owner, Lisa Larkin, and her staff are killing it in this fast and fresh arena, and they’ve only been open two months!  This time we feature one of my favorites and a great “carbo loading” kind of meal, Pad Thai.  But in this case, remember that you can choose your protein!  So we tried it with the brisket that they smoke right here with their own spice rub, too!  It was so tender.  The barbecue went perfectly with the peanut flavors that are traditional in the dish and the noodles were cooked perfectly and just soaked up both to provide the perfect bite.  Textures were out of this world as well.  The soft scrambled egg, freshness of cilantro, the crunch of both peanuts and bean sprouts, as well as the almost opaque noodles meant so much goodness and variety in every bite!   DRINK We indulged in a refreshing original cocktail at Sociale Italian Tapas and Pizza Bar.   We want to come back and try their tapas and pizza for sure.  What a way to celebrate the completion of your race!  It was their watermelon margarita called La Zia.  It includes tequila, lime, muddled jalapeños with the seeds and watermelon purée made fresh.  Krystal, bartender at Sociale Italian Tapas and Pizza Bar took us through a demo and let us try it.  It was refreshing, slightly sweet, the acid from the lime was great, and the spice from the jalapeños is not overwhelming!  We can’t wait to come back to Tampa and have a meal at Sociale Italian Tapas and Pizza Bar as well as indulge in some cocktails named after specific areas from around Tampa Bay!  Hope to see you there! Like what you see?  Tune in to the podcast on our website or subscribe on iTunes so you don’t miss a minute.  Come accomplish, explore, and indulge with us!  THAT’S A WRAP Thank you for watching! Here’s hoping for a great second year of the podcast because of all your support! Don’t forget to follow us and let us know where to find you next on our website, Facebook, Instagram, and Twitter.  Also checkout our new store on the website and get some swag, compliments of Pure Creative Apparel.  Thank you, Pure Creative Apparel, for sponsoring our Gasparilla Distance Classic Weekend episodes!

This quick bite is a sneak peek at Gasparilla Distance Classic Weekend! During Gasparilla Distance Classic Weekend in Tampa, Florida,  we ran the half marathon, ate some awesome Asian cuisine at Asian Kitchen, and indulged in a refreshing original cocktail at Sociale Italian Tapas and Pizza Bar.  This is just a taste of what's to come in the week ahead. Oh, and did we mention that we caught up with friend of the podcast and VERY special guest, 2004 Olympic Silver Medalist and 2014 Boston Marathon Champion, Meb Keflezighi? Like what you see?  Tune in to the podcast all this week or subscribe on iTunes so you don't miss a minute.  Come accomplish, explore, and indulge with us! THAT'S A WRAP Thank you for watching! Here's hoping for a great second year of the podcast because of all your support! Don't forget to follow us and let us know where to go next on our website, Facebook, Instagram, and Twitter.

FEAT FOOD toinen jakso! Hypätään Helsingin ydin keskustassa tuoreeseen juuri avattuun BROO ravintolaan, mikä onkin jo muodostunut monelle olohuoneeksi. Haastattelussa toinen perustajista Fatos Elshani. Tervetuloa jatkamaan rentoa "kiertuetta" missä käymme erilaisissa ravintoloissa ja ruuan ympärillä toimivissa tapahtumissa yksittäin tai porukalla. Jakso katsottavissa sivuilta! #featfi #fiittaamassa #featfood #BROO #helsinki

So many options, so little time. Learn how to avoid experiential indigestion as a first-year student on this episode of Zoom Out–The Career Center Podcast. [00:00:07] My name is Nathan Wilson, Assistant Director with the Duke University Career Center, here listening to the career center podcast. Imagine if you will a little boy with big eyes and a tiny stomach at all you can eat buffet and he looks over and he sees on one side the dessert station and then he's got the omelet station, and the pasta station and the grill, and the Pizza Bar and everything that could possibly imagine. And he's got one plate and he's huge eyes and this tiny little stomach and he wants a piece of everything and what's the problem with that. He's got one plate. If he piles everything onto one plate. What does he end up with a little bit of everything or one huge formless pile of mush. I imagine it's going to be the latter. Well this is a pretty good analogy for what it's like as a first-year student coming into a place like Duke. This is the experience buffet. The high school model which for a lot of people is how you got here is load up on everything you can. All the clubs, sports, AP classes, everything that you can imagine and you just pad that resume like there's no tomorrow. Well guess what. The high school business model that got a lot of people here is the same thing that could cause you to fail–because it's not sustainable at the college level. And here's why. First things first: burnout if you overcommit at the college level you're not going to be able to get enough sleep. [00:01:32] You're not going to be able to take care of yourself if you're in way too many clubs, if you're in a difficult degree program. Well, all of that piling on can backfire if you start letting people down or let's say you get mono or you fall apart. You end up worse off than you would have if you hadn't committed to anything. It sounds cynical but I hate to say that there are some students at the high school level that will attend one or two meanings of a club and then they put that they're a member of that club on their resumé. Well that's unethical. And employers and graduate schools will all know that there aren't enough hours in the day for you to actually commit to seven different organizations at once on top of 19 credit hours. It just can't happen. And they weren't born yesterday because they've seen people that try to pad their resumes and you can spot it from a mile away. It doesn't look good for you. There's another issue too. More specifically with your resumé. OK. In most fields you're gonna submit a traditional resumé which is one page and if you spent all this time and energy on student clubs and you're only a member in nine different clubs. Well guess what? No employer has ever said we want the employee–we want the applicant that was in the most student organizations. That's not to say that they don't carry any value. They carry tremendous value but just membership doesn't mean anything compared to what you take out of it–which is leadership experience and all those transferable skills that make student organizations worth pursuing. [00:03:02] And let's go back to that buffet image if you take a tiny taste of a few things you may find yourself still hungry at the end. If you know going in there what kind of foods you like, get the foods you like. It's the same thing with getting experience and getting involved with things now that you're here at the university level. If you know what you're interested in–pursue it. Even if it's not about your degree program it may not even be directly related to your career. Employers want to see people that are well-rounded but they also want to see authenticity. If you have an applicant who is genuinely interested in some things that will come through in your interview and it will stand out. It's a tale as old as time for med schools for example to try to sniff out the students that only di

 Today we have a lot of discussions about how people “identify”. Some dude with a beard identifies as a little girl in pig tails, some little girl in pig tails has decided she identifies as a middle aged oil rig worker from Texas and her parents support that. Which is weird because nine times out of ten, a parent who would be okay with that would fall way to the left on the political rainbow and hate anything to do with oil. Even a few people in government leadership positions - over the whole spectrum, I might add - identify as decent people. Which is weird because nine times out of ten government leaders fall way to the scumbag side of the political rainbow. I know! But you won’t have to worry about me ruffling any feathers in these three stories. They’re about how I identify and unless you’re one of those people who needs a safe space from anybody that disagrees with you, we should be good.  I’m Michael Blackston and this right here is a virtual canon ball into the very chlorinated pool of my Funny, Messy Life. __________________________  As I compile these stories from an earlier blog into something that resembles entertainment, I’m sitting in a restaurant again. It’s a little unassuming place in Carbon Hill, Alabama called, Lacy’s Pizza Bar and it’s been around since Spot was a pup. (Since Spot was a pup is a charming southern phrase I either learned from my Grandma or the old people that gather every morning in McDonalds.) Lacy’s, God love ‘em, has served me one of the most delicious burgers I’ve ever eaten. It’s a mainstay for me when I visit Carbon Hill in my travels and they don’t need to worry about me giving them a bad review - not when they serve a burger that tastes just like mama used to make. Never frozen and not fast, Lacy’s gets both of my funky shaped thumbs up, which matters because ...  Apparently, I look Like A Critic  This was written in a restaurant  that has not been around since Spot was a pup.. Come to think of it, I was sitting in a restaurant the last three or four times I banged out something on my keyboard, so either I’ve developed a pattern or an eating problem that needs to be addressed.  Actually, a restaurant is an ideal place for me to write. Lots of authors need something going on in the background while they create. Some writers keep a radio or TV blaring while they work, while some stay-at-home bloggers write to the soothing sounds of screaming children and if that works for them, fantastic!  I like the ambiance of the world around me, even if I resort to plugging my ears with those little spongy do-dads - earplugs, I think they’re called - to keep from being bothered by the sounds of the old man behind me who keeps sucking something out of his teeth. You might think that sounds silly, but when I’m alone, I have to get up and walk somewhere to fill my tea glass. So being in the unfortunate situation known to some as, "Around people", is a must if I don't want to see to my own drink refillery.  There’s something I’ve noticed when I go to certain restaurants and whip out my laptop to write … sometimes they think I’m a food critic and I get exceptional service. They do things like making sure I don't worry about my drink refillery and periodically asking how I'm doing or if they can get me anything. It doesn’t happen everywhere, as some places don’t consider themselves the type that a critic would bother to review, or they think the same way about critics that I do. I have a strong distaste for professional critics and I have a saying I believe with all my heart … “Those who can, do. Those who can’t, teach. Those who can’t do or teach are professional critics!” I also tend to make a face that looks like somebody just walked by who ate bad tacos when I hear the word critic.  I do feel the need to tear away the blanket of that statement by admitting that I know plenty of teachers who can do. Some of them are great friends of mine, but as far as critics go - creatures who fell into evil along with the thirty-three percent of angels that followed Satan into hell and thrive in the negative, I’ve never met one I didn’t want to point at and laugh just to embarrass them or shoot in the back of the head with spit balls.  I also have to admit that it’s nice to get the kind of service that comes with people desperately wanting to please you so that you won’t say something nasty about them and hurt their business. After a few times of noticing this, I think I’ve figured out how to recognize the ones that think I’m a critic and what it is about me that leads them to that conclusion.  For one, I’ve noticed that the nicer the establishment, the more they want your positive feedback if they think you’ve got a little clout stuck between your teeth. A local dive that serves your beverage in a foam cup doesn’t care what you think. They don’t care that someone in California is condemning them to eco-hell (not as bad as the real hell where critics live, but still ...) even as they pull the tap on the fountain that dispenses your drink. So why would they care that somebody might write that their onion rings don’t have the proper “chew”?  A reputable restaurant that might entertain a critic will quench your thirst in a receptacle made of glass, or at least a red, rippled plastic container with the vendor’s logo printed on it. They would also savor the thought that I should use a fancy-pants word like receptacle in conjuction with their beverages ... or a fancy-pants word like conjunction.  They won’t worry that you could be a Negative Nancy if their food delivery system is a trough in the middle of the restaurant with plates piled up at one end and the cutlery at the other. If slices of cake have been sitting out for more than two hours, you can bet they probably won’t worry about you. Their skin is as tough as the skin on top of the cheesecake.  I’m treated differently depending on the way I’m dressed, too. Most of the time I’m wearing blue jeans in one of various stages of decay. At those times, I don’t bother to try and fool them into thinking I’ll have an opinion on the quality of their mashed potatoes. It’s when I’m sporting emo hair and wearing a black turtle neck and round glasses that people approach me with caution. This ensemble doesn’t necessarily promote phenomenal service, but it gets me weird looks. Upon further thought, I can see how that look along with the skin cancer scar I sport on my temple could also make them think I might be Harry Potter.  Then there’s the entrance. If I’m tired and just want to be left alone, I’ll probably order a #3 meal and type quietly at my table in the corner next to the indoor playground with the ear pluggy do-dad thingies crammed way up in my hear-holes. But if I need that special pampering, I’ll sometimes enter and declare, “Serve meh!”  A good trick to remember if you have your computer out on the table and want the staff to wonder if you’re judging them is to sit back from time to time and make it obvious that you’re observing someone from the staff. It helps to cock an eyebrow and curl a finger around your chin as well, nodding your head every now and again in approval or shaking it scoldingly from side to side. Then when you’ve been noticed, raise your eyebrows and begin to type furiously as if you’ve discovered something interesting during your observation.  You can further the ruse by making faces when you take bites of your food. The more your face distorts into a pinch that says, “That bite of your fare was detestable! I should hope the next bite will offer a fonder air of grace to my palette,” the harder they’ll work to make you happy. Take a bite of fettuccini ... make a face that looks like you’re traveling down a Georgia back road during planting season. Don’t know what I’m talking about? Drive down a Georgia back road during planting season and see if you don’t make a face that looks like you’re traveling down a South Carolina back road during planting season.  There are other things you can do to lend credence to your portrayal, such as carefully investigating your silverware and making sure to wipe it down, even if it’s so clean it could be used in some crack-head kind of surgery that involves forks.  Adding the accent of a British dignitary helps too, but beginning all of your correspondence between you and your server with, “I SAY,” is also a plus.  As I started writing this piece, it was lunchtime and I was in Walterboro, SC at my favorite restaurant there, Olde House Cafe. Now as I finish it, I’m in a Myrtle Beach Denny’s. Neither of these places would expect a hoity-toity snob of a food critic to darken their doors, although maybe one should hit up Olde House. I’ve never had anything from their menu because as soon as I walk in, angels from heaven begin to sing and golden light hits me from the direction of the buffet bar. And it delivers. But while I’m not dressed in my dusty work britches at the moment, … THAAAAT’S RIGHT, BRITCHES! … I am dressed in a nice, casual shorts and t-shirt combo, complete with sandals. (No socks! You’ll never catch me committing the heresy of wearing sandals with socks.) So it’s possible my waitress could think I’m a food critic in town for a little holiday and dropping a literary elbow on one of the nation’s top tier 24-hour-breakfast-or-dinner-the-choice-is-yours-it’s-all-gonna-clog-your-arteries-anyway diners to boot.  I wonder how you critique nachos in the first place. Ehh, I’ll figure it out.  “Oh, waitress … I say! These fried chips of pressed corn flour covered in greasy meat and processed cheese spread are simply delightful. Would you be so kind as to compliment the chef when he returns from his smoke break?” _________________________  I get tons of curious looks from people when I break out the old laptop and start pounding away at some genius piece of literary broo-haha. They’re even more curious when it’s a composition notebook I’m attacking with my sweet handwriting skills only an elementary school teacher could read. Rarely does anybody actually say anything, though. They probably understand this simple truth ...  Writers Write. It’s What We Do. NOTE:        Once again, the following was originally a blog post, so it will mention writing type stuff several times. Ignore that. Now it’s a blog post AAAANNND part of this podcast episode.  I don’t feel good today and I don’t want to write. My daughter woke up with a cheerful exuberance that seemed to scream, “Hello world! Let’s make this a day to remember!” In actuality, it was a lot of screaming, but more along the lines of, “Daddy where’s mommy I want cheese balls no I don’t want those cheese balls I want pancakes no take those pancakes away I want peanut butter on a spoon and Mickey and Elsa no I don’t want Elsa I want Tyrone no that dragon scares me turn it off I want cheese balls WAAAAAAHHHHH!”  Days like today are the norm for people to whom God gave the gift of child rearing, so I do hear the playing of the tiny violin in your sarcastic minds and I accept it as I salute and take my hat off to you. But as much as I adore my little precious, pink bundle of fireworks, she can make it difficult to find the energy to write an article at the end of the day, especially if I haven’t felt well to begin with. It’s hard to be constructive when all of your senses have been numbed and you’ve been reduced to a shivering mass of flesh whose only translatable words turn out to be the lyrics to that dang Clubhouse theme song.  But I’ve got to write when I have the opportunity, so I’ve committed to it. Because that’s what you do when you’re a writer. You write when you don’t feel like it. You write when others are doing other stuff in other places with other people. When I decided to begin seriously writing on a consistent basis, the first thing I did was sit down at a table in a restaurant whose name is also the title to a catchy song about a man who tap-danced in worn out shoes. I pulled out my computer and started a document, listing as many topics as I could that I thought might be interesting.  I was going for 50. I got 46.  Close enough.  I wanted to always have something handy to write about if I needed to, but had no inspiration. I could add to that list as the ideas came and I’d have a solid foundation for topics. One of the topics was When I Don’t Feel Like Writing, I Write Anyway.  Via my well-sculpted writer’s mind-muscles, I can nearly hear your audible retort:  How could a word-slinger like yourself ever not be ready to write?  Well pardner, even the finest of us can end up stepping into a puddle of squishy prose-poor quicksand only to sink there surrounded by some sour stench, never to be heard from again if we don’t tie some rope to a tree nearby so we can pull our dang selves out. That tree is my laptop, the rope is my list of topics, and the quicksand is my current funk. And the sour stench? Well pardner, that’s the milk in the sippy cup next to me that I forgot to put in the fridge.  Yep. It’s a wasteland, writing. There are lots of us walkin’ round totin’ keyboard revolvers on our hips, always challengin’ the cowboy or cowgirl next to us to a duel out in the middle of the information super highway in front of a bunch of gawkers. The shots fired can be heard ‘round the world, but there are only a few true Word Slingers left.  Do you believe yourself to be one of those few, you ask?  I think to stay ready, a man oughta believe the best in hisself, so I reckon I do. It ain’t like I believe thar’s only room in this digital town fer a few of us. Thar’s lotsa room. It’s jest that most folks who wave around a blog fer ev’rybody to take a gander at are showin’ pitchers instead of writin’ words. The art of the article is gittin’ lost and thar ain’t that many what writes words anymore.  It occurs to me that in my exhausted state, my own words have become less the charming John Wayne stereotype and closer to the hillbillies from Deliverance, so maybe the western themed allegory has run its course.   As you can see, there’s always something rattling around in my head, it just doesn’t always make sense.  So why force it if you’re uninspired?  It’s the same reason you still go to the gym once you’ve dedicated to a workout even if you’re too tired. The muscle needs to be stretched and toned. It’s about learning to push through. Every article can’t be the best thing I’ve ever written, but each one can be written with the best of my ability. My current ability happens to be nonsense, but that’s okay. I’m still writing!  Where would we be if Alexander Graham Bell had been too tired to talk to anyone? What if Michael Jordan had said "Basketball, Shmasketball" and decided that baseball was good enough for him? What if God had said, “Y’know, I don’t really feel like making people today,” or just “People Schmeeple!”? (I just giggled at People Schmeeple. It needs to be a tee-shirt.)  The world continues to turn because people push on and do things they don’t necessarily feel like doing right then and there.  Am I equating myself to Bell, Jordan, and God? Nooooooooooooooooo. And now that I think about it, I might say my prayers tonight a little extra sweetly.  I’m just saying that to do things right, sometimes we have to do them even when it doesn’t feel right. And we should prepare ahead of time for bumps in the road, like I did with my topic list. I’ve gotten up out of the quicksand. Sure, I’m dirty. I’m even more tired than I was when I started. Fine. I still smell sour milk, … okay that’s got to go in the trash. There’s no saving that sippy cup.  Writers write. It doesn’t have to be a Nobel Prize winning piece - just ideas brought to life.  It’s after midnight and I’m still up. I’m over-tired and just rambling. That’s what people say when their child is screaming bloody murder, trying out that new word they hoped she didn’t hear, and embarrassing them in front of the whole church.  She’s just over-tired.  Thanks, Mrs. Helpful. Is that why your child is kicking the old man next to him in the groin? How about you take care of that? I’ll take my banshee to the restroom while you go get the preacher and some holy water.  Looking toward the weeks ahead, I can see that I’m going to get very busy at my day job and I want to make sure I keep the flow of ideas and writing going. I don’t want to get so crazy with the world around me that I totally lose focus and forget about writing these blog/podcast things.  So I’m writing anyway and that’s my advice to anyone else who doesn’t feel the groove settin’ down on they bad self.  If you’re a writer, write. You don’t want to? Do it any way.  You’ll find, like I have, that once you get going, it’s easy for the words to flow. They might not make much sense to anyone other than you, but they’re still your words and what a wonderful way to look back after years have gone by and say, “What was I smoking?” __________________________  I don’t take addiction lightly. The ugly head of addiction has poked through the protective bubble I created around me more than once, so I know all too well the effects a dern-tootin’, real hum-dinger of a dependancy can have on not just the addicted person, but everybody that cares for them. I also know that the first step to recovery is admitting you have a problem. That’s why this final inclusion is an attempt to clear the air, to make my admittance, and seek wisdom the best way I know how.  My Name Is Michael And I'm A Socks Addict  There are socks and then there are SOCKS.  Imagine my day has been difficult because I’ve been on my feet for most of it and I’ve worked hard to keep my composure though a lot of stuff I didn’t want to have to deal with. If you’ve been a person who slogs through the daily grind for very long, you’ve had those days too. So you’ll know what I mean when I say that the bath or the shower at the end is a Utopian experience that can serve to make everything at least a little better as you settle in for the night.  For me, part of that freshening up experience is putting on clean socks. It’s a bliss that’s, in my mind, akin to that feeling you get when you dip in a cool swimming pool on a scorching summer afternoon or bite into a Cadbury Creme egg when it's not the Easter season. It’s a sense of immediate, ahhh-inspiring relief.  I know that for some of you, that satisfaction comes from kicking off your shoes and your socks and running around barefoot like some Neanderthal or a redneck’s child at Walmart, but not for me. As far back as I can remember, I’ve insisted on keeping socks on my feet at all times with the exceptions of swimming, bathing or showering, walking on the beach, and dressing as a hippie for Halloween. Okay, there’s one other time. I didn’t want to bring it up, but you gutter-minded people are thinking it anyway, so ...  Anyway, I absolutely detest the feeling of my feet touching anything else other than in the situations I just mentioned. There was no trigger moment from my childhood that I can remember; I’ve just always had to have my feet covered and if I don’t, I look like a cat when you put Scotch tape on its paws.  Until recently, I’ve considered socks to have only two categories:  New, Untainted Socks that have never known man intimately, worthy of Mary, the mother of Jesus, and ...  Used Socks that have been defiled by having embraced the naked skin of a body part that I believe only came into being after Adam and Eve took a bite of that dang apple and brought all manner of hell to the human person, namely something we now call the foot.  Thank goodness, now another type of sock has come into the picture – the Sweet Mercy They’re Comfortable Sock - and it’s a game changer. Let’s just call them SMTCs.  Let me give you a little back story to bring us to my first experience with SMTCs.  It’s been a long observed tradition, starting when I first met my wife and spent a Christmas with her family, that we receive a new pack of socks as a present under the tree.  Let me give you a little bit of backstory to bring us to the tradition that’ll bring us to the back story of how I came to learn of the existence of SMTCs.  My wife had an aunt that lived with her who always, every year without fail, supplied the family with fresh socks during the gift giving/meal eating/trying to kill each other with balled up wrapping paper war celebration. The aunt tended to plead that it was all she could afford and that was probably so, however, she was fully aware that because it was such an integral part of their family tradition, anyone who did not receive the gift of socks may consider their holiday utterly ruined and a curse might actually be placed upon the face of the family.  So everybody got socks.  Now, over 20 years later, the aunt having passed, my mother has made sure that the tradition lives on and usually gives socks of some sort.  But last Christmas, it was my sister providing them in the form of a little something extra. She was trying to gift me with items she knew I could use when I work because she knows that I work in environments that often have me extremely cold, extremely hot, slightly cold, slightly hot, a little chilly, a tad toasty, or suitably temperaturated. That’s a new word and I claim it - all rights reserved property of Michael Blackston for the love of all that’s holy so now you have to fight God to take it from me.  Not only did she provide a very much appreciated electric blanket and some wool gloves, but also a couple of pairs of socks that were woven by the hands of baby angel babies while humming soft lullabies and then skewering the fluffy music notes out of the air with their golden knitting needles. Hence, my feet are enfolded by a heavenly, melodious cloud of love and baby angel baby kisses.  I think Walmart calls them work socks or something and I’m surprised they don’t push them more with all them barefoot redneck chillun runnin’ ‘round.  On the outside, you might think they were any old thick socks. The fabric is deceptively normal. But on the inside, Sweet Mercy, They’re Comfortable! The material is the same as those really soft blankets that are usually too small to cover your entire body, but you scruntch up into a ball and pretend you’re swaddled in the arms of your mother anyway.  The first night I wore them to bed, I didn’t take immediate notice of the hidden luxury of the socks. It was only once I’d gotten under the covers and settled in that I began what I can only describe as making the music of ecstasy.  “What’s going on over there?!” My wife was concerned that I might be looking at something naked on my iPad.  “It’s these SOCKS!”  “What?”  “These new socks my sister gave me. They’re like nothing I’ve ever felt before.”  “From the sound of things, I don’t know that I want you to ever feel it again.”  “It’s okay, it’s just ... it’s just socks. It means nothing.”  “It better not.”  “Do we have any cigarettes?”  I’ve determined that I’ll systematically replace all of my used, slutty socks for this more sophisticated, more appealing sock. They’re not cheap. The good ones never are. As they say in Vegas where I’m told you can have any kind of socks you want, ya get what ya pay for.  It’s hard, though, to get used to the fact that after 20 plus years of marriage and never having to pay for socks, I’ll be handing out cash now and not only that, but only to  the high-class providers.  And before you judge me and tell me the grass isn’t always greener on the other side of the drawer, you need to know that I believe people were created with needs and I believe I ought to have the best. Yes, I’ll still have regular socks when they’re given and probably even provide socks for myself when I can’t get them anywhere else.  I know I can’t be the only one. There have to be more like me all over the place and should they find themselves enticed and pulled into the world of obsessive and unabashed socks, embrace it. Don’t try to climb out. Stay away from meetings that see you introducing yourself with, “Hello. My name is (insert your name) and I'm a socks addict.”  Some desires are natural and there’s nothing in the bible that warns even the saltiest Christian against having socks. Darnication is not even mentioned, I can promise you. Another new word and I claim that one too.  So I’ll continue to enjoy the pleasures of good socks. I don’t need the approval of anyone but my wife. She may not understand why, being one of the barefoot hippie, flip-flop wearing sort, but she allows it because she loves me.  No, we don’t have one of those crazy “open” relationships,k especially not “open-toed”. _________________________  All that’s left is me thanking audionautix.com for the great underscore music (in the podcast, obviously - duh) and thanking you again for giving a few moments of your time and diving into the secret realm of my Funny, Messy Life.

Good afternoon, good evening, good metal. Episode 28 where i talk to the owner of Maguires Pizza Bar Helen. Enjoy, like, share, comment, sub-scribe and all that other good stuff.

Since gaining international recognition, Seaside, Florida, has experienced a meteoric rise in visitors, especially during the summer months. With new shops, merchandise, activities and menu items, summer in Seaside is even more special. A sampling of those include guests on this episode—Tony Rodriguez with 30a Tolley Transit, Jennifer Griffin with Amavida Coffee & Tea discussing their super cool coffee cart, Marsha Chouinard with Salty Beach Outfitters, a coastal, outdoor lifestyle shop featuring apparel, head wear, footwear and accessories for men and women, and Craig McLaughlin, one of the instructors for Yoga in the Amphitheater. Additional short-term Seaside summer offerings include Bud & Alley’s Beach Bar, Raw & Juicy Life Coconut Bar, Swell Pops mobile cart, Barefoot BBQ and Pizza Bar delivery, Sundog Books’ Where’s Waldo scavenger hunt and The Seaside Style limited summer collection.

It's the debut of the SEASIDE show, from beautiful SEASIDE, FL. Including interviews with Jim Murphy of Barefoot BBQ, Chef Phil McDonald of Bud & Alley’s Pizza Bar, Dawson Group Owners Bill and Heavenly Dawson, Anne Grelling with The Seaside Style’s Perspicasity, and Rick Thompson with Seaside Transit Authority. Recorded on location at Pizza Bar. www.seasidefl.com

On the show: • Listener Feedback (6:22) • Breakfast Bracket (19:14) • The Personal Arrogants Bar (33:39) • Trivia! (50:06) • New Late Night (53:58) • Wilson’s Rapid Fire (1:07:48) • Facebook Roundup (1:15:06) • Recommendations (1:25:18) Listen up! And feed us back (we’ll put it on the cast) Send us an email Tweet our twitter Face our Book Or give us a call and leave us a voicemail at 360-362-0024 (and we’ll play it on the cast) Thanks for listening!

Media Nite Radio welcomes to the airwaves CEO John de Vries of Crust Pizza Bar.  John started his career in the food and beverage indusry as a franchisee with the Subway chain.  After his experience with being a franchise owner, John became involved in the franchising side of the Subway business. While John was in Sydney Australia,  where he partnered with a group of individuals which owned and operated many fine dining restaurants, he became interested in racing.  John bacame a driver in the Indy Racing League and Australian Formula Holden.  He raced in the 2002 IRL season and competed in the first 3 races and arrived but withdrew from the Nazareth Speedway race. He attempted to qualify for the Indianapolis 500 but was not one of the 33 drivers who made the field.  He returned to compete in the Chevy 500 at Texas Motor Speedway and logged his best career IRL finish, 11th place which turned out to be his last IRL race. In 2003, John created his own Asian Cuisine franchise .....se.,,,,,,, John contributes over 24 years of experience in the restaurant industry and will help make Crust a household name.  John has graciously offered to giveaway dinner for 2 at Crust Pizza Bar in Studio City, CA.  So be sure to tune in and call in to get your chance to win!!