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Send us a textWe celebrate our 100th episode by giving listeners a behind-the-scenes look at our podcast journey, from inception to production challenges to our biggest wins.• Started the podcast in January 2023 to help people we couldn't take on as clients• Purchased a podcast course for $150 which provided crucial guidance on equipment, hosting, and editing• Recording during tax season was challenging but strategic, as downloads are highest in the first half of the year• Initially scripted episodes but became more comfortable with time, though still prepare notes for specific tax regulations• Hired an editor (Kevin) which made continuing the podcast possible• Our top three episodes: QuickBooks, paying kids from your business, and common startup mistakes• Biggest wins include the personal finance series and S Corp series, which have helped listeners save thousands in taxes• Moving to a bi-weekly schedule to make production more manageable• Planning a second, more personal podcast focused on family lifeThanks for helping us reach 100 episodes! We'll continue providing tax and accounting wisdom every other week, focusing on the latest tax code changes and business strategies to help you save money.Create a STAN Store - Click here to try it out!Here's where you can find us! Follow along on Instagram for lots of free content for business owners daily!Shop our business guides!Our Instagram PageOur family page
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Raeleen finishes A MASSIVE books and Ariel sits in AWE.Book Club Schedule:First live show: May 31st @ 4pm PST/7pm ESTSecond live show: June 29th @ 11am PST/3pm ESTDetails here: patreon.com/booksunboundLinks mentioned:Mashed Potato May Discord: https://discord.gg/XWmfnXaGqGInstagram posts Ariel mentioned:https://www.instagram.com/p/DJjidyII4PQ/https://www.instagram.com/p/DJRxtyHAkn3/https://www.instagram.com/p/DJeOZkQSc1q/Support The Podcast:Sign up to the bookmark subscription! https://store.dftba.com/products/books-unbound-bookmark-subscriptionOur beautiful merch: https://store.dftba.com/collections/books-unboundAriel's T-shirt: https://store.dftba.com/collections/bissett-books/products/im-thinking-about-books-t-shirtJoin our patreon and become a Dust Jacket! patreon.com/booksunboundFollow us on instagram: https://www.instagram.com/books_unbound/Need Info or Some Books?Buy books with our affiliate link: https://bookshop.org/shop/BooksUnboundAll the books we mentioned in this episode: https://www.booksunboundpodcast.com/booksSubmit your book requests at booksunboundpodcast.comUse our affiliate link to get 2 audiobooks for the price of 1! https://tidd.ly/3dyW1XwOur Patrons:A special thanks to our Gold Foil Team on Patreon: Adriane, Alex, Audrey, Bellanora, Brittany, Bronte, Candis, Christina, Claire, Debra, Gene, Hannah, Hannah, Hayli, Inbar, Jessie, Jill, Karina, Livi, Luna, Megan, Michelene, Myriam, Nicole, Phoebe, Roisin, Sherralle, Tiffany, Vanessa, Zoe!
Dr. Beckett and Rich Klein share their experience of mediating the division of a large sports card collection. They recount their visit to the owner's house, discovering an unexpected 500,000 cards, and detailing the process of dividing the collection equitably (and quickly). Through effective mediation and their experience in the hobby, they managed to split the collection to the satisfaction of both parties involved, exemplifying their commitment to fair and balanced trade. 00:49 Mediation Process Begins 01:46 Discovering the Massive Collection 03:03 Comparing Past Experiences
VPM News Host Lyndon German and Richmond BizSense Reporter Jackie DiBartolomeo, discuss the top business stories of the week. This week they cover the purchase of the former head Feed More headquarters in Richmond, Powhatan County approving a rezoning request for private school campus and VCU Health's expansion to downtown children's hospital set to open next year.
For a quick stop at Johnny's House.. when did your kid purchase something online! How much did they purchase? What small changes have you made that increased the quality of life?
For a quick stop at Johnny's House.. when did your kid purchase something online! How much did they purchase? What small changes have you made that increased the quality of life?
In this episode, Emily interviews Hannah Takasuka, a 3rd-year PhD/DDS student at the University of California, San Francisco. Hannah is in the process of purchasing a condo in San Francisco as part of a governmental program to provide affordable housing. Hannah overcame multiple hurdles in the journey to home ownership, including being rejected by mortgage lenders over her fellowship income. Several puzzle pieces have to come together for any graduate student to purchase a home, and Hannah shares all the numbers and details for how it happened for her.
Relationship Reddit Stories, OP's girlfriend of 4 months is not happy when he decides to purchase a house without "consulting" her.0:00 Intro0:17 Story 12:19 Story 1 Comments3:42 Story 1 Update5:25 Story 1 Comments6:29 Story 28:24 Story 2 Comments / OP's Replies13:26 Story 2 Update 15:20 Story 317:34 Story 3 Comments#redditupdate #redditrelationship #redditstoriesreddit Become a member at https://plus.acast.com/s/mark-narrations-the-wafflecast-reddit-stories. Hosted on Acast. See acast.com/privacy for more information.
I just read an article in Wine Enthusiast that Riesling is one of the fastest-growing wine varieties on the market. According to the article, people are looking for crisp-bright wines; of course, Riesling fits that bill. Our first wine says it pairs well with chicken, fish, and spicy cuisines. Nero D'Avola is known for its dark fruit-driven flavors, full-bodied, and medium to medium-high tannins. In addition to the dark fruit, may get flavors of licorice, tobacco, and pepper.Meritage is a wine blended with the Bordeaux grape varieties, typically from outside of Bordeaux. The five Bordeaux grapes are Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petite Verdot. Pronounced like “heritage”. Tonight, we try these three wines from Trader Joe's.2023 Emma Reichart Dry Riesling, purchased for $5.99. Aromas of apricot, honeysuckle, citrus, minerality, and green apple. This wine comes from Germany with 11.5% alcohol.2022 Epicuro Nero D'Avola is from Sicilia DOP. Trader Joe's had this wine for $5.99. Fermented and aged in stainless steel. It has 13.7 g/L of residual sugar making this an off-dry wine. Reverse Wine Snob says aromas of red berry and cherry cough drop fruit, with touches of licorice and spice. Less complex but still a very affordable example of Nero d'Avola. It has 12.5% alcohol.2022 Roustabout Meritage from Paso Robles, California. Purchased for $7.99. Aromas of dark fruit with cola, tobacco, and pepper. Many reviews mention a jammy or over ripe fruit taste. 13.6% alcohol. This wine has 44% Merlot, 39% Cabernet Sauvignon, 15% Malbec and 2% Cabernet Franc. Next week we are learning more about blind tasting. We are also going to reminisce about the 70's.
The duo of Bryan Anthony Davis and K.T. Smith break down the Steelers like no one else does on the Steel Curtain Network. Listen in as Coach Smith and BAD talk about the Steelers seven-player haul in 2025 and more. HWG is a proud production of the Fans First Sports Network. Learn more about your ad choices. Visit megaphone.fm/adchoices
With the month coming to an end, Aaron goes through his recently acquired albums.
Viognier is a full-bodied white wine. Primary flavors of tangerine, peach, mango, honeysuckle, and rose. Cooler climate styles have greater citrus and floral traits with more acid and crispness. These wines are typically aged in stainless steel. Warmer climate Viognier is barrel aged, goes through malolactic fermentation, and therefore has richer tastes such as apricot, rose, and vanilla. These wines have less acidity and more creaminess. Viognier has become more popular in recent years with more plantings in California. Languedoc in the South of France is located south of the Rhone Valley and stretches to the Mediterranean Sea. It is west of Provence and the French Riviera along the Mediterranean and extends west into the Pyrenees Mountains. Tonight, we try these three wines from Trader Joe's. 2023 Honey Moon Viognier, purchased for $5.99. Aromas of peach, apricot, and honeysuckle. Flavors of honey, mango, and nectar. Floral scents, lush, full-bodied. This wine comes from California. 13.5% alcohol. Pairs with many cheeses, fish, white meats, and spicy foods. Hard to find much information, but two websites said it does not have residual sugar, even though it has a sweet taste. Many reviews also said it is a great summer sipper all by itself. Both of us scored this wine a 2 out of 5. 2024 Carayon La Rose is from the Languedoc in the South of France. Trader Joe's had this wine for $6.99. It has strawberry and fruit aromas and tastes. It is crisp yet ripe. It has 12.5% alcohol. Denise scored a 2. Dennis scored a 2023 Rain Cloud red blend from Napa, California. Purchased for $6.99. Aromas of blackberry, cherry, and currant, with hints of vanilla and spice. Many reviews mention a jammy taste. 14.5% alcohol. According to the Blonde Voyage Nashville, this wine is made with 50% Merlot, 30% Cabernet Sauvignon, and 20% Petite Syrah. Denise scored a 3 and Dennis scored a 2.Next week we will continue our tasting of Trader Joe's wines.
The State Information Technology Agency (SITA) says it supports the call for an investigation into the procurement of 22 laptops at a cost of approximately two million rand through an alleged SITA contract. The entity says the investigation must shed light on many procurements related questions that have yet to be answered, following the purchase, which was made by the Mpumalanga Department of Basic Education. Sakina Kamwendo spoke to SITA Head of Corporate Affairs, Tlali Tlali
Al Gordon is joined by Jillian, who shares her impressive journey of acquiring five investment properties since joining Lifestyles Unlimited. After being laid off four times from her construction job and struggling through the COVID-19 shutdown in 2020, Jill realized she had a retirement problem and needed a more stable, cash-flowing future. Despite having no prior real estate education, she immediately immersed herself in the program, completing the training, building her team, and closed on her first Single Family investment property just one month after joining. Now earning more than double what she made in her former full-time role through passice income, Jillian enjoys the freedom and flexibility she once only hoped for. Click to Listen Now
TV writer & Record Collector Andrew Reich discusses his decade-long journey creating a documentary about Los Angeles music legends Redd Kross and the McDonald brothers' musical partnership. Topics Include: How Andrew made the leap from TV writing to filmmaking. Wife's suggestion sparked the documentary idea. Heard Steve McDonald's abduction story on a podcast. TV writing different from documentary making - can't control narrative. Documentary structure doesn't follow traditional storytelling beats. Director learned new storytelling techniques through editing. Documentary required extensive collaboration with editor Aaron Elders. Filming spanned approximately 10 years (2015-2025). Jeff McDonald's hairstyle changed dramatically throughout filming. Andrew discovered Redd Kross through "Teen Babes from Monsanto" album. Became fan at 13, requesting records for radio station. Redd Kross connects diverse bands from Black Flag to Go-Go's. Director considers Redd Kross one of Los Angeles' greatest bands. Documentary coincided with band's current renaissance and revival. Making the movie spurred new Redd Kross creative activity. Band created "Born Innocent" song specifically for the film. Initial filming was sporadic until Kickstarter provided funding. Created oral history structure from interview transcripts. Collected extensive archival material throughout production process. Film deliberately kept under 90 minutes for accessibility. Cut "Desperate Teenage Love Dolls" section despite importance. Film focuses on brothers' relationship rather than complete history. Steve's abduction possibly influenced band's fantasy/dress-up aesthetic. Andrew admires documentaries like "Anvil" and "Dig." Avoids rock critics in documentaries, preferring eyewitness accounts. Parents' interview about abduction was emotionally challenging. Wishes he had footage of certain legendary shows. New photographs emerged after film completion for eventual Blu-ray. Describes record collecting journey starting in New Jersey. Now focuses on first pressings of albums he loves. Sold unnecessary records to fund first pressing purchases. Australian bands currently producing best new punk music. Prefers seeing smaller shows over expensive arena concerts. Purchased rare Redd Kross/White Flag split single. Film rentals now available worldwide at reddkrossfilm.com/rent Rent "Born Innocent: The Redd Kross Story" here. EXTENDED, Commercial free, high resolution version of this podcast is available at: www.Patreon.com/VinylGuide Listen on Apple: https://apple.co/2Y6ORU0 Listen on Spotify: https://spoti.fi/36qhlc8
Purchased by the legendary Leon Russell in a deal struck at the diner across the street, Tulsa's Church Studio has become an iconic piece of music history. All-time greats like Tom Petty, George Harrison, Eric Clapton, and Stevie Wonder recorded there while the former real-life church was used as the home of Shelter Records in the 1970s, and the walls still very much contain a musical soul. On this week's show we meet up with Teresa Knox, who revived the Church Studio after it had sat vacant for many years. Today it is a first-rate recording studio once again, as well as a key tourist destination for music fans. Church Studio's Carney Fest, a celebration of Leon Russell's top-hat showmanship and legacy as a godfather of the Tulsa Sound musical style and movement, takes place Saturday, May 3. Also on this week's episode, the editors discuss some of the historical sites in Oklahoma they love to visit, and podvents triggers some old prom memories.
A Look Into NCT Mark's Newly Purchased Luxury Apartment.
I had never done a ten-year vertical wine-tasting and didn't know what to expect. A vertical tasting is done with the same wine variety from the same winery and maybe even from the same vineyards, but for different years.However, if you get the chance, take it. I was very impressed. You can taste how the wine changes over time, and with information regarding the growing conditions for each year, you can also taste how the weather affects the wine.Stone Hill Winery in Hermann, Missouri, is one of the best in the state. Norton is the Missouri State Grape. Norton is also called Cynthiana which is the State Grape in Arkansas.Because of its acid and tannins, Norton wine can age well. It is known for its flavors of plum, tart cherries, blackberries, and earthiness and spice.Tonight, we talk about the Ten-Year Norton Vertical Wine Tasting that we did at Stone Hill Winery. Next week we are hunting for a great Trader Joe's wine. We will try to describe the three wines we taste and help you decide which wine you need to try next. We will be tasting: 2023 Emma Reichart Dry Riesling, purchased for $5.99. Aromas of apricot and grapefruit. It is crisp and dry with notes of mineral, almonds, and herbs. This wine comes from Germany. 11.5% alcohol. 2022 Roustabout Meritage from Paso Robles. Trader Joe's had this wine for $7.99. Meritage is a Bordeaux Red Blend made up of 44% Merlot, 39% Cabernet Sauvignon, 15% Malbec, and 2% Cabernet Franc. The bottle says silky tannins. Notes of black cherries, blueberries, and cigar box. Some hints of dark chocolate and expresso. 13.6% alcohol.2022 Epicuro Nero D'Avola from Sicilia DOC. Purchased for $5.99. Aromas of blackberry, black currant, forest floor, and pepper. RWS gives it a 7.0 rating and recommends BUY.
Sin will take you far away, but not to a place where God will not come looking for you and pay the price for your return.
Target Market Insights: Multifamily Real Estate Marketing Tips
Christian Osgood is a real estate investor, educator, and host of the Multifamily Strategy podcast and YouTube channel. After starting his career in sales and acquiring a few rentals using the Dave Ramsey method, he made a strategic leap into multifamily through creative financing. Today, Christian owns over 300 units, operates a property management company, and helps others achieve financial independence through value-driven, relationship-based investing. Make sure to download our free guide, 7 Questions Every Apartment Investor Should Ask, here. Key Takeaways: Christian scaled from owning duplexes to 300+ units in under five years by mastering creative finance. He focuses on building authentic relationships with property owners rather than cold prospecting or marketing. His strategy centers on two questions: “How do I buy it?” and “How do I never lose it?” Raising capital becomes simple when you bring a strong deal, a smart structure, and clear alignment with investor interests. JV deals and seller financing often offer more flexibility and alignment than traditional syndications. Topics: From Dave Ramsey to Real Estate Freedom Started with a goal to retire his wife, transitioned from two duplexes to over 300 units. Emphasized holding properties long-term by ensuring they cash flow from day one. Avoids dependence on future sales for profitability. How a 38-Unit Seller-Financed Deal Changed Everything Acquired a distressed property listed for 12 years by offering a six-month no-payment period. Secured seller financing at 4% with a $300K down payment, raised from new connections. Repaired collections and operations, appraised at $4.1M within 11 months. Used refinance to cash out investors and retain full ownership. Deal, Debt, Equity: A Simple Capital-Raising Framework Christian emphasizes a “deal-first” approach: find the opportunity, secure the financing, then raise the remaining equity. Capital is easier to raise when you're solving problems for both the seller and investor. Transparent communication and downside protection build trust and drive investment. Joint Ventures vs. Syndication Joint ventures allow for more creative structures, faster execution, and clear alignment of roles. Syndication is not wrong—just often unnecessary for small to midsize deals with fewer partners. The Power of Relationships in Real Estate Christian meets with owners weekly for coffee instead of cold calling. His best deals and investor connections come from these low-pressure conversations. Many owners eventually offer to finance their entire portfolios after seeing his track record and integrity. Lessons from a $4.5M “Shiny Object” Mistake Bought a resort early in his journey that didn't align with his strengths or goals. Learned the importance of sticking to your lane and clarifying your business identity.
Send us a textOur Patreon - https://www.patreon.com/HockeyCardsGongshowA very special thanks to Perche for guest hosting today. Please subscribe to his YouTube channel - https://www.youtube.com/@perch0007On this episode of the Hockey Cards Gongshow podcast we start with Get To Know Your Hockey Hall of Famers, this time looking at the life, hockey career and hobby market for hockey hall of famer: Dick Irvin (12:48). Next, it's another round of Hobby Deep Dive, Under-25 Edition. This time we profile the career of young Senators forward Tim Stutzle (21:02). In hobby news, eBay and PSA partner to offer a straight to grading option, and we look at the Top 25 players with the most cards sold in March 2025 (46:45). There's been a ton of hobby and career developments for Sylvain Cormier and he returns to the show for another chapter of Confessions of a Card Dealer (1:12:13). On April 14th, 2024-25 Upper Deck Tim Hortons Retrospective Rookies will be available at Tim Hortons all throughout Canada and we preview the set (1:46:56). We kickoff a series to determine the hobby tiers and today we reveal the players that made the Tier 1 cut (2:00:19). As always, we end the show with personal pickups (2:16:57).Partners & SponsorsHockeyChecklists.com - https://www.hockeychecklists.comSlab Sharks Canadian Consignment - https://www.slabsharks.comMINTINK - https://www.mintink.caPSA - https://www.psacard.comGP Sports Cards - https://gpsportcards.com/Sign up for Card Ladder - https://app.cardladder.com/signup?via=HCGongshoFollow Hockey Cards Gongshow on social mediaInstagram - https://www.instagram.com/hockey_cards_gongshow/TikTok - https://www.tiktok.com/@hockey_cards_gongshowFacebook - https://www.facebook.com/HockeyCardsGongshowTwitter - https://twitter.com/HCGongshowThe Hockey Cards Gongshow podcast is a production of Dollar Box Ventures LLC
Bill Prady joins the show to discuss the three Ps that changed his life from a faith perspective: Pursued, Purchased, and Purposed. Bill explains how these three Ps worked in his life and how they have transformed him into the man he is today. Through these realizations, Bill found a new identity and purpose to live for Christ.
With the month coming to an end, Aaron goes through his recent music purchases.
Hey guys,This is our come-back episode in 2025, we will be talking about:VeVe collectibles and comics we just purchasedHow AI will change VeveVerse foreverWhy Comic Books were censored for a long time.Enjoy!
Daily Soap Opera Spoilers by Soap Dirt (GH, Y&R, B&B, and DOOL)
Click to Subscribe: https://bit.ly/Youtube-Subscribe-SoapDirt Bold and the Beautiful on CBS saw a shocking turn of events for Luna Nozawa (Lisa Yamada). Luna's unexpected pardon left all, including a stunned Lieutenant Baker (Dan Martin), in utter disbelief. Bill Spencer (Don Diamont) is suspected to have played a role in securing Luna's pardon. His unwavering support for Luna and his conspicuous absence from the room during the critical phone call has raised eyebrows. Bold and Beautiful fans see that Finn (Tanner Novlan), Luna's biological father, cannot be ruled out. Finn's recent discovery of his paternity and his desire to be a part of Luna's life may have pushed him to secure Luna's freedom. Finn's father, Jack Finnegan (Ted King), a prominent criminal lawyer, may have been instrumental in Luna's pardon. B&B writers have also left room for speculation about Deacon Sharpe (Sean Kanan) who may seek revenge on Luna. Visit our Bold and the Beautiful section of Soap Dirt: https://soapdirt.com/category/bold-and-the-beautiful/ Listen to our Podcasts: https://soapdirt.podbean.com/ Check out our always up-to-date Bold and the Beautiful Spoilers page at: https://soapdirt.com/bold-and-the-beautiful-spoilers/ Check Out our Social Media... Twitter: https://twitter.com/SoapDirtTV Facebook: https://www.facebook.com/SoapDirt Pinterest: https://www.pinterest.com/soapdirt/ TikTok: https://www.tiktok.com/@soapdirt Instagram: https://www.instagram.com/soapdirt/ Correction: 02:00 It was confirmed today that Bill is indeed the one who got her the pardon.
DEAR PAO: Co-ownership may exist over property jointly purchased by common-law spouses while one party is still legally married to another | Mar. 6, 2025Visit our website at https://www.manilatimes.netFollow us:Facebook - https://tmt.ph/facebookInstagram - https://tmt.ph/instagramTwitter - https://tmt.ph/twitterDailyMotion - https://tmt.ph/dailymotionSubscribe to our Digital Edition - https://tmt.ph/digitalSign up to our newsletters: https://tmt.ph/newslettersCheck out our Podcasts:Spotify - https://tmt.ph/spotifyApple Podcasts - https://tmt.ph/applepodcastsAmazon Music - https://tmt.ph/amazonmusicDeezer: https://tmt.ph/deezerStitcher: https://tmt.ph/stitcherTune In: https://tmt.ph/tunein#TheManilaTimes Hosted on Acast. See acast.com/privacy for more information.
The Good Shepherd is a Supernatural Shepherd who puchased us and brought us into his flock, therefore... "I shall not want." Psalm 23:1
In this Convo of Flanigan's Eco-Logic, Ted speaks with Martin Mayorga, Founder and CEO of Mayorga Organics, a coffee company with the purpose of leading a revolutionary organic food movement that empowers farmers and consumers, protects the environment, and celebrates Latin American heritage. Martin's journey has been fueled by a passion for social justice, sustainable business practices, and making positive impacts through conscientious capitalism. He has dedicated his life to transforming the way agricultural products are sourced, purchased, and consumed, creating value and positive impact for all stakeholders.He and Ted discuss his background and upbringing. Martin was born in Guatemala, and spent his childhood - marked by unrest and political upheaval - moving around from Nicaragua to Costa Rica to Peru, and ultimately immigrating to the US. These formative experiences, coupled with the challenges of being an immigrant to the United States as a Latino in the 1980's, shaped his worldview and approach to business. He decided to use his education in International Business and Finance from Georgetown University to revolutionize the global agricultural trade. Championing sustainable coffee practices since the mid-90s, Mayorga Organics stands as a testament to the power of creating new, efficient supply chains built from the ground up through a commitment to the well-being of small farmers, their land, and their communities - resulting in the consumer receiving the best quality products at a price that is fair to them. By prioritizing the needs of farmers, communities, staff, and customers, Mayorga Organics has created a brand that resonates with consumers who care about both quality and ethical consumption, while developing industry-leading supply chains that provide better value for all participants. Martin's focus on lean, high-quality operations has led the company to grow in a highly competitive market while creating a reputation that has led to multiple awards, business recognition, speeches, international distribution, and private label manufacturing for some of the world's largest retailers.
Pastor Jeremy | BFBC-Glendive | Sunday How you honor/welcome/treat the presence of God will directly influence your quality of life. ● Obed-Edom's house vs Philistines ● King Asa beginning of reign vs end of reign ● David vs Saul's Daughter Direction - Protection - Provision - Peace - Power -Victory Communion: John 6:43-69 ● Jesus talks of being the “Bread of Life”, he says your fathers ate manna in the wilderness and are now dead. Those who partake of the bread of life will live forever. ● The religious folks question how Jesus can give them His flesh to eat. ● Jesus doubles down and responds to their resistance with “Unless you eat my flesh and drink my blood there is no life in you” ● Jesus can tell the people and disciples are questioning these statements and he says “Does this offend you???” ● John 6:63 It is the Spirit who gives life; the flesh profits nothing. The words that I speak to you are spirit, and they are life. ● John 6:66 From that time many of His disciples went back and walked with Him no more. 67 Then Jesus said to the twelve, "Do you also want to go away?" 68 But Simon Peter answered Him, "Lord, to whom shall we go? You have the words of eternal life. 69 Also we have come to believe and know that You are the Christ, the Son of the living God." Arm Wrestle - More important to know the strongest guy in the room than it is to be the strongest guy in the room. John 6:56 He who eats My flesh and drinks My blood abides in Me, and I in him. The Body: Is 53:4 Surely He has borne our griefs And carried our sorrows; Yet we esteemed Him stricken, Smitten by God, and afflicted. 5 But He was wounded for our transgressions, He was bruised for our iniquities; The chastisement for our peace was upon Him, And by His stripes we are healed. a. bore our grief b. carried our sorrows c. wounded for our transgressions d. bruised for our iniquities e. bore our sins (1 Peter 2:24) f. provides peace g. provided healing h. eternal life (John 6:51) The Blood: Eph 2:12 that at that time you were without Christ, being aliens from the commonwealth of Israel and strangers from the covenants of promise, having no hope and without God in the world. 13 But now in Christ Jesus you who once were far off have been brought near by the blood of Christ. a. Remission of sin (Matt 26:28) b. Purchased the Church (Acts 20:28) c. Justifies us (Rom 5:9) d. Cleanses us (1 John 1:7) e. Redeems us (1 Peter 1:18&19) f. Brings us near to Him (Eph 2:13) g. Speaks (Heb 12:24) h. Sanctifies (Heb 13:12) i. Makes us overcomers (Rev. 12:20) All these things are wonderful on their own, but essentially they are all byproducts of what is really powerful and that is you having a relationship with God. The Name of Jesus, the believer's authority, Mark 16:17, these are all products of having that same Spirit that raised Christ from the dead living on the inside of you because you have a relationship with God. 1 Cor 11:23 For I received from the Lord that which I also delivered to you: that the Lord Jesus on the same night in which He was betrayed took bread; 24 and when He had given thanks, He broke it and said, "Take, eat; this is My body which is broken for you; do this in remembrance of Me." 25 In the same manner He also took the cup after supper, saying, "This cup is the new covenant in My blood. This do, as often as you drink it, in remembrance of Me." 26 For as often as you eat this bread and drink this cup, you proclaim the Lord's death till He comes.
Tom Cosgrove joins us for a second episode and this time we dive into New Britain.If you are a knife history nerd, you are going to love the cross talk on this one!Thank you to Tom for the below notes:To talk about Landers, Frary & Clark you must talk about New Britain Connecticut history first.At the turn of the century, New Britain CT factories produced one-sixth of the nation's hardware, earning its title of the “Hardware Capitol of the World” with familiar names like: New Britain MachineStanley Rule & Level/Stanley ToolFafnir BearingP.F. Corbin LockRussell & Erwin LocksNorth & JuddLanders, Frary & Clark1829 George Marcellus Landers (1813–1895), left his familial home in Lenox MA at the age of 16 for the small town of New Britain CT where he took employment as a carpenter's apprentice. Landers meets Josiah Dewey, a manufacturer of furniture casters and cupboard catches.1842 Dewey & Landers is formed to produce cupboard catches. They operated on East Main Street in New Britain CT until the company's dissolution in 1847 due to Dewey's death. This led Landers to form his own foundry to produce brass hooks and eyes, and wardrobe hooks.1853 Landers partnered with Levi O. Smith to form Landers & Smith Manufacturing Company with working capital of $30,000.1862 Landers partners with Colonel James Darius Frary (1833–1890) of Frary, Carey & Company of Meriden CT join forces. Frary & Carey produced various metal and hardware products including the Turnbull Patent Dial Scale, which was a scale for home/kitchen use.1865 Incorporated as Landers, Frary & Clark, the name that they maintained for about 100 years. At the time of incorporation, the company had $250,000 in working capital and employed 300 people.1866 Purchased the Meriden Cutlery Company and with it the “right to be called the first manufacturer of cutlery in the United States” and immediately began manufacturing kitchen cutlery and opened a factory called the Aetna Works, on Center Street to make a variety of cutlery, including carving sets and the Anvil Brand line of putty knives with tropical hardwood handles.The Aetna Works stone and brick buildings with slate roofs were located on a 4 ½ acre parcel and included a main shop, a grinding and finishing shop, a forging shop, and buildings wings for sawing and tempering.1869 Began manufacturing housewares: products that were meant to ease household tasks, which were most often performed by women. Their products included: meat choppers, coffee mills, apple parers, hooks for various purposes, window pulleys, door handles, and tools.1909 Purchased the trademark “Universal” from Levi T. Snow of New Haven CT1912 Purchased the Humason & Beckley Manufacturing Company of New Britain CT and began manufacturing pocket knives and razors. The deal was brokered by Martha A. Parsons who was the secretary of LF&C. So uncommon was it for a woman to hold such a high position that Martha would sign her name as M. A. Parsons to hide that fact.1916 Ceased using the H&B name on all pocket cutlery.1918 Purchased all Meriden Cutlery Company and continued to make Meriden Cutlery pocket knives until 1924.1925 The last year that LF&C used the Meriden Cutlery Company “Anvil” brand as a second line on all cutlery Support the showIf you enjoyed the episode, be sure to give us some of those stars in your podcast app!Mike Moran: @moranknives and on the web: moranknives.comCheck out Neal's latest latest book on J.A. Henckels Knives
Zinfandel has been in America since the early to mid 1800s and was once the most popular wine grape in California. It is known for its old vine wines.In fact, in the past it was a victim of its own popularity, and became known as a common cheaper wine. A lot of Zinfandel juice kits were sold during prohibition which also hurt its reputation.However, in the 1980s and 1990s it gained in sales and acreage because of the popularity of White Zinfandel. Currently Zinfandel is the third most planted wine grape in California behind Cabernet Sauvignon and Pinot Noir and just ahead of the fourth most planted wine grape Merlot. California is the world leader in Zinfandel. Most popular regions in California are Sonoma, Napa, Paso Robles, and the Sierra Foothills. Many old vine Zinfandels are also found in Lodi. Other regions includes the Languedoc, South Africa, and Australia. Additionally, Puglia, Italy, grows the same grape, where it is called Primitivo., and in Croatia it is called Tribidrag.Zinfandel is known as a medium-body, higher-alcohol wine. According to “Wine Folly,” it is commonly produced into two types of red wine: a lighter style with lower alcohol and flavors of raspberry, rose petal, spice cake, sage, and black pepper, and a richer style with higher alcohol and flavors of blackberry, cinnamon, caramel, jam, chocolate, and smoky tobacco. Tonight, we are enjoying two California Zinfandels including: 2019 Kirkland Signature Old Vine Zinfandel. Purchased at Costco for $9.99. This wine comes from Sonoma, CA. 2019 Seghesio Family Vineyards Zinfandel. This wine was purchased at Costco for $16.99. The wine comes from Sonoma County, CA. Next week we will learn about Fume Blanc.2023 Ferrari-Carano Fume Blanc. This wine was purchase from Costco for $10.99.
Stupid News 2-24-2025 6am …He mistook the Bar for a Restaurant …They Stole a Credit Card and Purchased a Winning Lottery Ticket …He won a $57K Jackpot, but he cannot have it
With the month coming to an end, Aaron goes through the purchases he's made within the last month.
Daily Halacha Podcast - Daily Halacha By Rabbi Eli J. Mansour
The Mishna Berura (Rav Yisrael Meir Kagan of Radin, 1839-1933), in Siman 242 (Se'if Katan 9), writes that if somebody receives from another person some food for Shabbat, he should not eat that food on a weekday. Since the food was sent specifically in honor of Shabbat, it should be eaten on Shabbat. The Halachic authorities debate the question of whether this ruling was intended as strict Halacha, or as a Middat Hasidut (additional measure of piety). Either way, the Kaf Ha'haim (Rav Yaakob Haim Sofer, Baghdad-Israel, 1870-1939) writes (in Se'if Katan 18, citing the Sefer Hasidim) that if one has no need for this food, such as if he already has enough food for Shabbat, and if he leaves it until the next Shabbat it would go spoiled, or if he is not accustomed to eating this kind of food on Shabbat, then he may eat it on a weekday. Certainly, it is permissible to taste the food on Friday in fulfillment of the Misva of "To'ameha Haim Zachu" (tasting food on Ereb Shabbat to ensure its quality). The work Piskeh Teshubot notes that this Halacha mentioned by the Mishna Berura applies only to food that one received from somebody else. If this food was earmarked for Shabbat, then it should not be eaten on a weekday. If, however, a person himself purchased food for Shabbat, he may change his mind and use it during the week. Proof may be drawn from the Gemara's famous description of Shammai, who would sometimes find a higher quality portion of food after making his purchases for Shabbat, and in such cases he would use the first portion during the week and designate the second, higher quality portion for Shabbat. This proves that one who purchased a piece of food for Shabbat may change his mind and use it during the week. And although in the case of Shammai he changed his mind only after finding a higher quality piece of food, it stands to reason that this applies even generally, and thus one who purchased some food for Shabbat is allowed to change his mind and eat it on a weekday. Summary: One who purchased a food for Shabbat may change his mind and eat it on a weekday. However, if somebody was sent food from another person specifically for Shabbat, he should not eat it on a weekday unless he does not need it for Shabbat and it would go spoiled if it is saved until the next Shabbat.
こんにちは。Fear& Podcast へようこそ。今週は、おなじみの顔であり大切な友人である CDawgVA から日本のコンテンツを始めます。いつも皆様のご支援に感謝しており、私たちが撮影を楽しんだのと同じように、このエピソードも楽しんでいただければ幸いです。これを読んでいるなら助けてください、私は何日も眠れていません、彼らは私を帰らせてくれません、助けてください。以下にコメントを残して、エピソードのお気に入りの部分を教えてください。愛してるさようなら ✨EXTRA BONUS EPISODES ON PATREON✨ Patreon - https://www.patreon.com/FearAnd
With the first month of the year coming to an end, Aaron goes through his recent music purchases.
Hans and Robby are back again this week with a brand new episode! This week they discuss purchasing long term care insurance with IRA money. Don't forget to get your copy of “The Complete Cardinal Guide to Planning for and Living in Retirement” on Amazon or on CardinalGuide.com for free! You can contact Hans and Cardinal by emailing hans@cardinalguide.com or calling 919-535-8261. Learn more at CardinalGuide.com. Find us on YouTube: Cardinal Advisors.
Purchased about the same time I acquired Jewel, my 1965 convertible, today's guest Ron Bossen got his 1965 coupe. Helsinki, Finland continues bringing the Mustang brand out strong. Welcome, Ron to Ford Mustang The Early Years podcastFord Mustang, The Early Years Podcast -- Guest Interview ApplicationDo you own an early year Mustang?:Yes! A 1965 Mustang CoupeIf you own a Mustang, how long have you owned your ride?:4 years+If you own a Mustang or classic car, have you named your car? If so, what is his/her name?:RowenaIf you've made improvements to your classic car or restored it, what work have you done?:New wiring bumper to bumper, LED's on all exterior and interior lights except headlights, heater rebuild, shocks and suspension all four corners, T5 manual transmission, power windows, pony interior, center console, wheels and tiresWhat plans do you have for improvements/restoration/modification of your classic car?:Repair leaky windows, add emergency flashers, some minor paint and body work, maybe three-point seat belts, other small stuff like seat belt and parking brake reminder lightsThe Facebook GroupTheMustangPodcast.com/facebookhttps://www.facebook.com/groups/185146876036328Instagram@mustangpodcasthttps://www.instagram.com/mustangpodcast/@fordpickuppodcast https://www.instagram.com/fordpickuppodcast/An Expert's Guide to Maintaining Your Classic Mustangwww.TheMustangPodcast.com/repairSponsored by: National Parts Depotwww.npdlink.comWith 4 warehouses nationwide, you'll get your parts fast!"Keep it safe, keep it rollin' and keep it on the road. Until next time!" Doug Sandlerdoug@turnkeypodcast.com
This show has been flagged as Explicit by the host. Greetings and welcome to Hacker Public Radio. My name is Peter Paterson, also known as SolusSpider, a Scotsman living in Kentucky, USA. This is my second HPR recording. The first was episode 4258 where I gave my introduction and computer history. Once again I am recording the audio on my Samsung Galaxy S21 Ultra phone, running Android 14, with Audio Recorder by Axet. The app was installed from F-Droid. Markdown For my Shownotes I learned to use Markdown by using the ReText app, which allows me to write in one window and preview the result in another. What is this show about? When I visited Archer72, AKA Mark Rice, in November 2024 in his University of Kentucky trauma room I reminded him that I work for God's Pantry Food Bank. He said he wanted to hear more, and highly suggested that I record the story as an HPR show, so here we are. I plan to ask the questions I hear from so many, and attempt to answer them as best I am able. What is the History of God's Pantry Food Bank? Reading directly from the About-Us page of Godspantry.org Mim Hunt, the founder of God's Pantry Food Bank, vowed to leave "the heartbreaking profession of social work" behind when she returned to her hometown of Lexington after serving as a child welfare worker in 1940's New York City. She and her husband, Robert, opened "Mim's," a combination gift shop, antique gallery, and health food store, but after seeing poverty in Lexington that rivaled what she'd fought against in New York, she found herself unable to remain silent. Mim began her work in Lexington by filling her station wagon with food, clothing, and bedding, and distributing it directly to individuals in need. Soon, neighbors were bringing food donations to what became known as "Mim's Pantry" located at her home on Lexington's Parkers Mill Road. But Mim quickly corrected them. "I don't fill these shelves," she said. "God does. This is God's Pantry." God's Pantry Food Bank was born out of this work in 1955 and remained mobile until the first pantry was opened in 1959. Since its founding, the food bank has grown in many ways. What started with one woman attempting to do what she could to address a need is now an organization serving 50 counties in Central and Eastern Kentucky through a number of programs with a dedicated staff committed to the mission of solving hunger. Mim Hunt devoted her life to helping others, and we continue to honor her legacy at God's Pantry Food Bank. Her work is proof that one person, with every small action, can make a large impact. We invite you to join us in continuing Mim's work. Where have been the locations of the main Food Bank facility? My ex-workmate Robert Srodulski recently wrote a reply in Facebook when our newest building was announced. He stated: "If I count right, this is the 6th main warehouse location in Lexington. Congratulations! > Mim's house and car Oldham Avenue garage A building next to Rupp Arena (which is now gone) Forbes Road Jaggie Fox Way, Innovation Drive." My friend Robert was employed by the Food Bank for 26 years. I am chasing his time as the longest lasting male employee. Two ladies have longer service times: Debbie Amburgey with 36.5 years in our Prestonsburg facility. She started on 19th October 1987. Sadly my good friend Debbie passed earlier this year, and I miss her greatly. She never retired. Danielle Bozarth with currently just under 30 years. She started on 30th May 1995. It would take me just over 11 years to catch up with Debbie's service record, which would take me to the age of 68. Unsure if I shall still be employed by then! What exactly do I mean by Food Bank? In February 2023 I wrote a blog post with my explanation of Food Bank. My website is LinuxSpider.net, and you will find the direct link in the shownotes. The blog was written as a response to friends, mostly from the United Kingdom, asking me very this question. To many there, and indeed here in USA also, what is called a Food Bank is what I call a local Food Pantry. Nobody is wrong here at all. We all gather food from various sources and distribute it to our neighbours who are in food insecure need. Most Pantries are totally staffed by volunteers and often open limited hours. The Food Bank has a larger scope in where we source food from, the amount sourced, does have paid staff but still dependent on volunteers, and we are open at least 40 hours a week. More if you include projects that involve evenings and Saturdays. God's Pantry Food Bank has a service area which includes 50 of the 120 Counties of Kentucky, covering central, southern, and eastern, including part of Appalachia. When I started in 1999 we were distributing 6 million pounds weight of food per year. This is about 150 semi-truckloads. Over 25 years later we are looking at distributing about 50 million pounds this year, about 1,250 truckloads. Over 40% of our distribution is fresh produce. We are an hunger relief organisation, so this amount of food is assisting our neighbours in need. In those 50 Counties we have about 400 partner agencies. Many of these agencies are Soup Kitchens, Children's Programs, Senior Programs, as well as Food Pantries. God's Pantry Food Bank is partnered with the Feeding America network of 198 Food Banks. In my early years I knew them as America's Second Harvest. In 2008 they changed name to Feeding America. Their website is FeedingAmerica.org What they do is outlined in their our-work page, including: Ensuring everyone can get the food they need with respect and dignity. Advocating for policies that improve food security for everyone. Partnering to address the root causes of food insecurity, like the high cost of living and lack of access to affordable housing. Working with local food banks and meal programs. Ending hunger through Food Access, Food Rescue, Disaster Response, and Hunger Research. I have visited a few other Food Banks, but not as many as I would have liked. We all have our own areas of service, but do often interact as the needs arise, especially in times of disaster. The Feeding America network came to Kentucky's aid in the past few years with the flooding in the East and tornadoes in the West. Feeding America aided the Food Banks affected by the devastation from Hurricanes Helene and Milton. How did I get started at the Food Bank? As mentioned in my introduction show I moved from Scotland to Kentucky in May 1999 and married Arianna in June 1999. Before our wedding I had received my green card. My future Mother-in-Law Eva recommended I check with God's Pantry Food Bank to see if they were hiring. She was working for Big Lots and had applied for a warehouse job at the Food Bank. Unfortunately for her she never got the job, but she was quite impressed by the organisation. She knew that I had warehouse and driving experience. So, one day after dropping Arianna at her University of Kentucky Medical Staff Office I stopped by the Food Bank on South Forbes Road to ask. The answer was that they were indeed hiring for the warehouse, and to come back that afternoon to meet with CW Drury, the Warehouse Manager. I drove home, put on smarter clothes, and drove back. It was a pleasure meeting CW and hearing about the job. Although most of the explanation of what they did in their mission went over my head at the time, I knew needed a job, and wanted to join this company. A few days before our wedding I received a phone call from CW offering me the position. I accepted and went for my medical the next day. My first day with God's Pantry Food Bank was on Tuesday 6th July 1999, the day after our honeymoon. I will admit that although my previous job in Scotland was a physical one, quite a few months had passed, and the heat was hot that Summer in Kentucky! I went home exhausted everyday, but totally enjoying the work I was doing. I started off mostly picking orders, assisting Agencies that came in, going to the local Kroger supermarkets to pick up bread, deliver and pick up food barrels of donations, and all the other duties CW assigned me to. I particularly enjoyed the software part of the job. I forget the name of the software back then, but do remember learning the 10 digit Item Codes. 1st is the source 2nd and 3rd are the category. There are 31 officially with Feeding America. next 6 is the unique UPC - usually from the item bar code 10th is the storage code of dry, cooler, or freezer The first code I memorised was Bread Products: 1040010731 This broke down to Donated, Bread Category, UPC number, and Dry Storage. I must admit we did not create a new code when we started storing Bread Product in the Cooler. That is probably the only exception It has been my responsibility all these years to maintain the Item Category Code sheet with different codings we have used and had to invent. An example is that when the source digit had already used 1 to 9, we had to start using letters. Although there were concerns at the time, everything worked out well. When I started at South Forbes Road there were 11 employees there and Debbie in Prestonsburg. 12 in total, in 2 locations. These days we have over 80 employees in 5 locations: Lexington, Prestonsburg, London, Morehead, and a Volunteer Center on Winchester Road, Lexington, near the Smuckers JIF Peanut Butter plant. My time at 104 South Forbes Road was for a full 4 weeks! In August 1999 we moved to 1685 Jaggie Fox Way, into a customised warehouse with 3 pallet tall racking, and lots of office space. It felt so large back then! On my first couple of days of unloading trucks there I totally wore out a pair of trainers!! Jaggie Fox does sound like a strange name for a street, but I later learned it came from 2 ladies, Mrs Jaggie and Mrs Fox who owned the land before the business park purchase. Anyway, that's what I have been told by mulitple people. Technology was fun in 1999, as we had a 56K phone modem, about 10 computers, and 1 printer. You can imagine the shared internet speed. I forget how long, but we eventually got DSL, then Cable. What have been my duties at the Food Bank? For my first decade of employment I worked the warehouse and as a driver. This included delivering food to the 4 to 5 local pantries that we ran ourselves in local church buildings in Fayette County. Funny story is that a couple of years into the job, I was approached by the Development Manager and asked if I knew websites and HTML. I informed her that I was familiar, and she made me responsible for the maintenance of the website that University of Kentucky students had created. It indeed was quite basic with only HTML and images. I had this duty for a few years before a professional company was hired. I mentioned Inventory software. In early 2000 we moved to an ERP, that is an Enterprise Resource Planning suite named Navision written by a Danish company. That company was then taken over by Microsoft. For as while it was called Microsoft NAV, and these days it is part of Dynamics 365. Feeding America commissioned a module named CERES which assisted us non-profits to use profit orientated software. Inhouse, we just call the software CERES. Even though I was no longer maintaining the website, I was still involved in IT to a degree. I became the inhouse guy who would set up new employees with their own computer. Ah, the days of Active Directory. I never did like it! I was also the guy the staff came to first with their computer problems. Funny how a lot of these issues were fixed when I walked in their office. If I could not fix an issue there and then, we did have a contract company on-call. They maintained our server and other high level software. This was still when I was in the warehouse role. After that first decade I was allocated to be our Welcome Center person, which I did for 3 years. This involved welcoming agencies, guests, salespersons, volunteers, and assisting other staff members in many ways. I also went from being a driver to the person who handed out delivery and pick-up routes to the drivers. During these years I became a heavy user of CERES working with the agencies and printing out pick-sheets to our warehouse picking staff. Although I really enjoyed the work, I will openly admit that I am not always the best in heavily social situations. I did have some difficulty when the Welcome Center was full of people needing my attention and I was trying to get software and paperwork duties done. Somehow I survived! My next stage of employment was moving into the offices and becoming the assistant to the Operations Director. This is when I really took on the role of food purchaser, ordering fresh produce and food from vendors as part of our budget. I also took over the responsibility of bidding for food donations from the Feeding America portal named Choice. National Donors offer truckloads of food and other items to the network, and we Food Banks bid on them in an allocated share system. The donations are free, but we pay for the truck freight from the shipping locations. A full time IT person was hired. We are now on our 4th IT Manager. The last 2 each had assistants. Although I am grandfathered in as an admin, my duties in this regard are very low, but still have the abity to install software as needed. Quite handy on my own laptop. As well as being the Food Procurement Officer I also became the Reporting Officer. This has been greatly aided by our team receiving the ability to write our own reports from the Navision SQL database using Jet Reporting. This is an Excel extension that allows us to access field data not directly obtainable in the CERES program. The fore-mentioned Robert Srodulski used to spend a day creating a monthly report that included all of our 50 counties across multiple categories of data. He would step by step complete an Excel worksheet with all this information. I took his spreadsheet, converted it into a Jet Report, and it now runs in about 5 minutes! It is my responsibility to supply reports on a regular monthly, quarterly, and yearly basis to my Directors, fellow staff, and to Feeding America. Yes, I do have an orange mug on my desk that says "I submitted my MPR". That is the Monthly Pulse Report. It sits next to my red swingline stapler! What are God's Pantry Food Bank's sources of food? This is probably the question I get asked the most when friends and online contacts find out what I do for a career. We receive and obtain food from various sources, including: Local donations from people like you. Thank you! Local farmers. Local retail companies and other businesses giving food directly to us and to our Partner Agencies. We are the official food charity of many retailers, including Walmart and Kroger. National Companies, mostly through the Feeding America Choice Program. The USDA, U.S. Department of Agriculture, supplies us with multiple programs of food: TEFAP (the Emergency Food Assistance Program), CCC (Commodity Credit Corporation), and CSFP (Commodity Supplemental Food Program). Purchased food, including Fresh Produce, via donations and grants. Without all this food coming in, we would not be able to distribute to our internal programs or to our partner agencies, allowing them to run Backpacks for Kids, Food Boxes for Seniors, Food Pantries, Mobile Distributions, Sharing Thanksgiving, and a multitude of other services we offer our neighbours. We have a team of Food Sourcers that work directly with the retail companies, so I am not fully involved there, but I am the main Food Purchaser for the majority of the food we buy. Specialised internal programs like Backpack and local Pantries do order specific foods that they need on a regular basis. I try to supply for the long term. With the USDA CSFP program I am responsible for the ordering of that food through a Government website. Often 6 to 12 months ahead of time. Here's a truth that staggers many people when I inform them: If you are spending cash on food donations to God's Pantry Food Bank, the most efficient use of those funds is to donate it to us. I truly can obtain about $10 worth of food for every $1 given. An example is that I recently obtained a full truckload donation of 40,000lb of Canned Sliced Beets (yum!) that we are paying only freight on. Do the maths. #Where is God's Pantry Food Bank located? As mentioned we have 5 locations, not including our own local pantries, but our main head office is at 2201 Innovation Drive Please check out our webpage at GodsPantry.org/2201innovationdrive as it includes an excellent animated walk-through tour of the offices and warehouse, including the Produce Cooler, Deli Cooler, and Freezer. They are massive! I personally waited until the very last day, Friday 13th of December, to move out of my Jaggie Fox office and into my new one at Innovation. Our official first day was on Monday 16th December 2024. What I tooted and posted on that Friday caught the eye of my CEO, Michael Halligan, and he asked me if he could share it with others. Of course he should! In the Shownotes I have included a link to my Mastodon toot. It's too long a number to read out. I am absolutely loving our new location. It's my challenge to fill the cooler, freezer, and dry warehouse with donated food! My new office is 97% set up to my workflow, including my infamous hanging report boards, and spiders everywhere. The last line of my blog says: All that said, it truly is the only job I have ever had which I absolutely enjoy, but totally wish did not exist!! This remains true. Our mission is: Reducing hunger by working together to feed Kentucky communities. Our vision is: A nourished life for every Kentuckian. #How may HPR listeners support God's Pantry Food Bank The quick answer is to go to our website of GodsPantry.org and click on Take Action. From there you will be given a list to choose from: Donate Food Volunteer Host a Food Drive or Fundraiser Become a Partner Attend an Event Advocate Other Ways to Help Thank you so much for listening to my HPR show on God's Pantry Food Bank. Apart from leaving a comment on the HPR show page, the easiest ways for people to contact me are via Telegram: at t.me/solusspider or Mastodon at @SolusSpider@linuxrocks.online I look forward to hearing from you. Now go forth, be there for your fellow neighbours, and record your own HPR show! … Adding this comment to the Shownotes, that I shall not be speaking aloud. Although I consider this show topic to be Clean, as it is basically about my life and work, not my beliefs, there may be some worldwide who hear the name God's Pantry and consider it to be religious. Therefore I am flagging the show as Explicit. just in case. It is merely the name of our non-profit Food Bank, as called by our founder Mim Hunt. Although the majority of our Partner Agencies are faith based non-profit organisations, the Food Bank itself is not faith based. … Provide feedback on this episode.
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Since the year 2000, wineries in the United States have grown from 2,000 to nearly 12,000. How can a brand stand out in the market? Dan McCole, Associate Professor in the Department of Community Sustainability at Michigan State University researches the impact of tourism on communities. He studied what makes brands that make the majority of their sales in the tasting room successful in new wine regions including Texas, Michigan, and Pennsylvania. Dan shares tips on how to sell new hybrid varieties, what messaging has the biggest impact on sales, and what customers are really coming to the tasting room for (it's not wine!). Resources: 222: How Sustainability Sells in a Tough Market | Marketing Tip Monday 246: 3 Ways to Make Your Tasting an Experience | Marketing Tip Monday Dan McCcole Exploring Winery Visitors in the Emerging Wine Regions of the North Central United States Market research reveals why consumers are drawn to wineries in Michigan Survey of Wineries and Non-winery Tourism Businesses in 25 Emerging Wine Regions The impact of different product messages on wine tourists' willingness to pay: A non-hypothetical experiment Understanding winery visitors Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org. Transcript [00:00:00] Beth Vukmanic: Since the year 2000, wineries in the United States have grown from 2000 to nearly 12, 000. How can a brand stand out in the market? Welcome to Sustainable Wine Growing with the Vineyard Team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic, Executive Director, Since 1994, Vineyard Team has brought you the latest science based practices, experts, growers, and wine industry tools through both infield and online education so that you can grow your business. [00:00:37] Please raise a glass with us as we cheers to 30 years. [00:00:41] In today's podcast, Craig Macmillan, Critical Resource Manager at Niner Wine Estates, with a longtime SIP certified vineyard and the first ever SIP certified winery, speaks with Dan McCole, Associate Professor in the Department of Community Sustainability at Michigan State University. [00:01:00] Dan researches the impact of tourism on communities. He studied what makes brands that make the majority of their sales in the tasting room successful in new wine regions, including Texas, Michigan, and Pennsylvania. [00:01:15] Dan shares tips on how to sell new hybrid varieties. What messaging has the biggest impact on sales and what customers are really coming to the tasting room for hint It's not wine [00:01:28] want to be more connected with the viticulture industry, but don't know where to start become a vineyard team member Get access to the latest science based practices experts growers and wine industry tools through both infield and online Education so that you can grow your business Visit vineyardteam. org and choose grower or business to join the community today. Now let's listen in. [00:01:52] Craig Macmillan: Our guest today is Dan McCole. He is an associate professor in the department of community sustainability at Michigan state university. And today we're going to talk about some lesser known smaller wine regions and the challenges of marketing hybrid wine grape varieties to customers and some successes. [00:02:08] So thanks for being on the podcast, Dan. [00:02:10] Dan McCole: I'm happy to be here, Craig. [00:02:12] Craig Macmillan: Before we, we get talking about wine in particular I'd like to kind of get oriented in your larger focus. You've done a lot of work in the world of natural resources and ag based tourism contributing to community sustainability. And I think that that's a really interesting topic just in general. [00:02:28] Can you tell me a little bit about your work just in the broad scheme and kind of what kinds of things you're interested in [00:02:33] Dan McCole: Yeah, sure. It's funny, I actually got into wine. I'm really a tourism scholar. And shortly after I arrived at Michigan State University, I was pulled into a project, that was looking at specifically at tourism. It was part of a larger project that looked at cold hardy wine varieties. So cold hardy hybrids. [00:02:55] And there was a team of viticulturalists and enologists and economists. And I was sort of brought in there, for the business portion of the team specifically looking at tourism, but that also some consumer behavior questions that we had on that as part of that project. My focus within tourism is the impact of tourism on communities specifically. [00:03:15] I'm not a hospitality guy. I look at the impact of tourism on communities. And so, you know, especially in areas like where I live in Michigan the industrial Midwest where, you know, the economy is shifting a bit. You have these places that sort of former manufacturing areas, former extraction areas for like lumber and coal and things like that. [00:03:36] They're looking to new industries and tourism is a big part of it. And so we look at all the impacts on those communities, both positive and negative. We look at economic impacts, sociocultural impacts and environmental impacts. [00:03:47] Craig Macmillan: it's exciting to see the growth in wine industries throughout the United States. I think that it's fascinating and it's only going to continue. In my opinion, I think we're going to see more of this, but again, then you're selling wines that are not commonly known. You're using the Frontenac one example. Marquette in particular was a variety that you had done some special work on. Tell me a little bit about what you did around that. [00:04:12] Dan McCole: Just to echo what you're saying. First of all, about the growth in, in the number of wineries is crazy. In the year 2000, I think the U S had 2000 wineries. Now we're up to almost 12,000. That's just crazy growth. So it's not only interesting, it's just fascinating. And. A lot of that growth has happened outside of the traditional wine areas in the West Coast. [00:04:30] It's happened, you know, in places like where I live in Michigan, but Pennsylvania, Iowa, Wisconsin, Minnesota, Texas, you know, Virginia, everywhere. And that to me is quite interesting because a lot of these wineries are, they're pretty small. And they sell a lot of their wine out of the tasting room which makes it a tourism product really, because they have to drive visitors to their tasting room. [00:04:52] So that's, that's what got my interest. But in a lot of these areas, you can't necessarily grow the traditional wines that you can out in California, for instance, in the central valley or, you know, Napa, Sonoma. Here in Michigan, we do have some areas where you can go vernifera and mostly, you know, like German varietal, the Riesling is, is quite good here, you know, cool, cool temps, but they're really in small microclimates, but a lot of the areas I tend to work in, they rely on, you know, hybrid grapes, wine grapes. [00:05:22] And, you know, these have just developed over the last 20 years, a lot of them or, you know, some of them are a little bit older but some of them are quite new, including Marquette, which is probably, You know, 15, 16, 17 years old since it was developed at University of Minnesota. And that wine in particular is quite interesting because when you're talking about, especially up here in the North where I work and with a lot of the wineries I'm at, they can do okay with white wines, but red wine has always been a bit of a challenge. [00:05:48] And so Marquette comes along and it's pretty promising wine for making, you know, red wine. So everybody was pretty excited about it. We wanted to know a little bit more about what you tell consumers that will impact their interest in a wine. In academia, we talk about this concept called willingness to pay or valuation. [00:06:09] Essentially what we're talking about is, how much does a product mean to somebody? And that they're willing to buy and how much are they willing to buy it for? So we did these interesting studies with Marquette looking at what can you tell somebody about this grape? That will increase their valuation of it because when we were talking to wineries, you know We'd ask them like what do you tell them about Marquette? And they said, well, you know, we tell them this and that. And as we had these conversations with a number of wineries, we could pretty much break down what they told about this grape into three categories. [00:06:42] One was sort of these sensory descriptions, medium bodied wine, grandson of Pinot Noir and, with hints of, and flavors of such and such [00:06:54] another category of information that they were talking about was, the local message, you know, everybody's into locally produced, locally you know, grown local, local, local. They talked about how the Marquette grape was developed sort of locally specifically for these environments. It doesn't require as many agricultural inputs you know, to be able to grow here. It, Helps local wineries to produce these kind of wines, et cetera, very local, local, local message. [00:07:23] And then the third thing was they talked about how wines made with Marquette grapes had won competitions at international wine competitions. And so, you know, that was one of the things they told about them. And so we wanted to know, like of those messages, does anyone have. A little bit more bang [00:07:38] Craig Macmillan: Right, right. [00:07:39] Dan McCole: you know, that you have, and, and, you know, that could be communicated on the label or in the tasting room or in tasting notes or whatever. [00:07:46] So, you know, essentially we did this complicated experiment and which is, you know, a whole other story on its own, but but it was kind of interesting, but essentially what we found was that one of those three messages didn't really impact people's willingness to pay. One of them did a little bit. And one of them did quite a bit. [00:08:05] Craig Macmillan: I'm on the edge of my seat. [00:08:06] Dan McCole: You're on the edge of your seat. Okay. I was wondering if you wanted to have a quiz. They didn't want to pay less, but they didn't necessarily want to pay more. [00:08:13] The local message, people were willing to pay more for that, but not a lot. [00:08:17] It was the awards, and it was interesting because we had people sample four different Marquette wines, and we didn't ask them about the specific wines, we just asked questions about Marquette wines. Here are four Marquette wines, you know, so you get a sense of this grape and the wines made from it. [00:08:33] And we didn't say that these wines had won awards just that wines made with Marquette had won awards. But that made people pay a willingness to pay a lot more. [00:08:41] Craig Macmillan: Interesting. [00:08:43] Dan McCole: And, and I think that has something to do with wine itself as a product. Part of our other research shows that, you know, The people who tend to go to tasting rooms in these emerging areas don't necessarily have the same level of wine knowledge or wine experience or wine purchase behavior. [00:08:58] And so they might be looking a little bit more toward people who are experts in this to tip them as to if they should like this or not. I mean, we're all kind of like that with, with wine, the points and things like that, you know, let's see what a, an expert tells us. And we're influenced by that. [00:09:15] Craig Macmillan: That is interesting. It just made me think of diffusion of innovation, you know, where you have some folks that would be like, Oh, Marquette's delicious, fantastic, I want it. And then there's another population that's like, Well, let's, is it? If other people are indicating that it's good and that they like it, which is communicated through points in this case, then that opens the door. [00:09:35] And then maybe you get some more momentum after that, some more momentum after that, momentum after that, you know, and wine regions have kind of developed along that same. Principle, the sense of place piece is also kind of interesting because a lot of wineries, I think are really focused on conveying these wines are a sense of place. [00:09:52] And I was expecting that to be a real motivator because these are special places with special wines. But not necessarily. [00:10:02] Dan McCole: Well, yeah, you know, wine more than probably any other product at least beverage is, so tied to the terroir, right? If you're thinking about a wine in Michigan or Iowa or, Missouri and you know, a little bit something about wine, you'd say, Oh, those aren't really wine areas. Are they? [00:10:22] And you might be a little skeptical. Whereas, you know, if you're talking about, Oh, this wine is made in Italy or France or Chile or, California or, Australia, wherever people say, Oh, yeah, they make good wines there. Right? This tie to the terroir in the area is true. But think about like, yeah. craft beers. People don't really give it the same level of scrutiny where it's made from. If you go to you know, a place, I mean, we just don't have the connection, you know, Germany or Czech or, you know, places are known for certain kinds of beer, but you're not necessarily skeptical about a beer made in Iowa or Missouri or Michigan or, wherever. [00:10:58] Same thing with spirits. We've seen a lot of craft distilleries coming around , and people think that's cool, . But wine, they're still a little suspicious of really. Could we really have a good wine made in this location or that location? So that sense of place is interesting. So I think with the, experiments we did, it was really that the reason there was a little bit of an increase, I think, is just people for. Mostly environmental reasons but you know, some other reasons to support local business you know, latched on to that local message. And we're willing to pay a little bit more for that, but not a lot more. [00:11:30] Craig Macmillan: Right. And if I remember correctly the environmental aspects of this did play at least a little bit of a role [00:11:37] Dan McCole: that that's exactly right. That is something that wineries do communicate about the wines especially made with hybrid wine grapes. I mean, first of all, the, the term hybrid grape is something that the industry uses and people like you and I might use but the average consumer doesn't know what that means. [00:11:53] The average consumer doesn't know what Vitis vinifera is. They've maybe heard of grapes, but, you know, if you ask them if they've heard of Cabernet Sauvignon or Marquette, they might say, Oh, I've heard of Cabernet Sauvignon, and if they're from certain areas where Marquette is grown, they might say, Oh, yeah, I've heard of that too, to a lesser extent, but they're not gonna know that one's a hybrid grape and one's not. [00:12:13] And even if you were told, they wouldn't know what that means. Cabernet Sauvignon sounds like a hybrid. Between Cabernet and Sauvignon, right? So, like, they don't really make that distinction as much as the industry does. [00:12:25] Craig Macmillan: Are there other varieties in the upper Midwest that have the same kind of potential, do you think? [00:12:31] Dan McCole: There are several that people are interested. You mentioned Frontenac before. Frontenac's been around for a while and it's another one that makes a red wine. Petite Pearl is sort of another one that's a little newer than Marquette, which has some promise. [00:12:45] On the white you have which has also been around for a little bit and you know, Brianna and La Crescent and, and some of those essentially what they do is allow for this growth that we've seen in areas where it was previously not feasible to, produce wine. [00:13:02] People are ever going to get to the point where they prefer a Marquette over a Cabernet Sauvignon, I mean, some people do but in large numbers that could be a while. And it may never happen. To me, a lot of these wineries and these areas. They're, they're smaller wineries that sell most of what they produce out of their tasting room. [00:13:24] And that's a pretty good model for them because when you're producing such a small amount of wine, the production cost per bottle is pretty high, so just to break even you might need to, you know, sell it at 15, 16, 17 dollars a bottle. If you want a little bit of a margin, you're going for 25 dollars. [00:13:44] Now if you're in a wine shop And you have the choice between, a $25 bottle of Cabernet Sauvignon or, go with something else like a you know, a Pinot Noir or something, and a $25 bottle of Marquette. It's gonna be hard for that Marquette to compete. [00:14:03] Plus the winery's gonna have to pay the, middleman, the distributor and the retailer. They're cut too. Selling it out of the tasting room makes a lot of sense when it's that high. You don't have the competition, you don't have to give other people their cut. , [00:14:16] what we've found in these areas is that people aren't going to the wineries for wine. [00:14:23] Our research clearly shows this. They're going for a wine based experience or wine themed experience, when we ask people why they came to the winery, the reasons given were, for a relaxing day out to socialize with somebody else to bond with friends or loved one or you know, a group of women who are getting ready and part of a bachelorette party or something. [00:14:44] And, lower down the list is to learn more about wine and lower down is to acquire wine or build my cellar or things like that. They're not going there for that purpose. They're going for an experience. [00:14:54] Now, if the experience is good and the wine is good enough, they'll buy some of that wine, again, because the context of a purchase. Makes all the difference in the world. For years, we've known this about consumer behavior, that the situation in which somebody buys something makes all the difference in their behavior, whether they're going to buy it. And we know this in the wine industry, right? Think about how much you're willing to pay for a bottle of wine at a restaurant versus at a store. [00:15:24] Because the situation is different. And our right. Our willingness to pay goes up. Our willingness to buy one product over another changes. And by like the situation I'm talking the physical surroundings make a difference. The social surroundings, who you're with you know, at the time, the temporal perspective, meaning the urgency associated with it whether you have plenty of time to shop, whether you're in a hurry, What they call the task, which is like the reason for the purchase. [00:15:49] So are you buying it for a gift? Are you bringing it to somebody's house? Are you getting it as a souvenir? And then, and this is, I think most important is something called the antecedent States. And this is like the consumers. Mood at the, at the moment of purchase, it's emotional state. And this has changed by, you know, what has happened immediately before the purchase. [00:16:11] So if you're at a winery and you know, Iowa, Missouri, Michigan, Minnesota, Wisconsin, and. You're having a great time and you and I are there together. We're getting along real well, getting to know each other. We're having a wine. The wine's, you know, fine. It's pretty good. We talked to some other people. It's just been a great day out. The weather's been beautiful. There are beautiful views and we walked through the vineyard. We're in a good mood, and that's gonna change our purchase situation. All of those factors change the purchase situation. In some cases, the wine just has to be good enough. [00:16:44] Now, if the wine is terrible and it's really a burden to drink, we're probably not gonna buy that wine. [00:16:50] Craig Macmillan: A burden to drink. I love that. I've never heard that before. I'm going to use that in my real life. [00:16:56] Dan McCole: Have you, have you had many wines that have been a burden [00:16:59] Craig Macmillan: I I'm a judge for a home winemaking competition. So yes, many wines are a burden to drink. [00:17:05] Dan McCole: Yeah, okay. Yeah, I've had a few, but generally I've got a pretty open palate. [00:17:11] Craig Macmillan: I'm sorry. I interrupted [00:17:12] Dan McCole: if we, found these wines to be, you know, not great, then we're not going to buy them. You know, it's going to dampen our experience, if the, the wine grapes that you were asking about, if they're good enough, they're good enough. There's a market there for that. They don't need to be the next, you know, Chardonnay. [00:17:28] Craig Macmillan: Something else that you looked at that I found pretty fascinating was you look for commonalities or differences in wine consumers. I think it was in Michigan. You were connecting with people, I think at the winery And we're doing some survey work. And so I started some semi structured interview work. Is that right? [00:17:42] Dan McCole: Well, not necessarily. We have done some structured interviewing, but I think what you're talking about. So we had a program that we did for several years, both in Michigan, Wisconsin, and Minnesota, where we developed a system to be able to intercept people at the winery very quickly. We didn't want to disrupt their experience at the winery, just very quickly. [00:18:04] And we, we worked with wineries, they did these intercepts for us. Would you be interested in participating in a study that Michigan State's doing? If so, just give us your name and email and they will follow up with you within a week. So we got this, we worked with a number of wineries, so we, every week we would get, you know, a few hundred names and we would survey them. And we do this over, you know, a 16 week period every year. [00:18:25] Craig Macmillan: wow. [00:18:25] Dan McCole: We got in touch with a lot of people who had just taken a visit to the winery and we were able to ask a lot of different questions. One line of inquiry that we focused on was trying to get to know who are these consumers? [00:18:39] This is where we first learned that the consumers who go to a winery are different from wine consumers. They're a form of wine consumer, but they're not the same as what most of the information, the trade information available on wine consumers is because that those air mostly in a retail context. [00:18:58] That's where I told you earlier. We learned that, the visitors to wineries in these areas tended to be a little less wine knowledgeable, have a little less wine experience. Purchased a little less wine, you know, beforehand before, you know, coming to the winery and and there were also some differences state to state mostly that had to do with some spending, but some of that was explained geographically, how close the wineries were to major breweries. Population areas and things like that. [00:19:29] One interesting thing that we learned. So in, Michigan, I, I mentioned this earlier, quite a , a lot of the wineries are in areas where they will produce wines with vinifera, grapes that we've heard of before. You know, Cabernet Franc Riesling, Pinot Grigio, some Chardonnay, you know, etc. [00:19:48] And there are some wineries that that use cold, hearty grapes in Wisconsin and Minnesota. They pretty much all use these cold, hearty grapes. So we asked people, how familiar are you with cold, hearty grapes? And it was interesting in Michigan. They shared familiarity greater than the other two states. [00:20:05] But when we asked them if they'd heard of these specific grapes You know, Marquette Marichal Foch yeah, Frontenac, Gris, Frontenac Brianna, La Crescent. We made up a few names of grapes that don't exist. And in Michigan, they were just as likely to say they've heard of those made up grapes as the real grapes. [00:20:27] And in Wisconsin and Minnesota, however , they hadn't heard of those and they indicated that they've heard of the real grapes. And, and so what that told us was that if you, familiarize the consumer enough with these grapes, they'll get to know them and recognize them. And in Michigan they just hadn't because there aren't as many that use these cold hardy grapes. [00:20:47] Craig Macmillan: Oh, that's, that's really interesting. We're talking about cold hardy's equality. I've done been doing a lot of interviews with folks from places like Texas. And also the Pacific Northwest, which are both areas that are very vulnerable to climate change. And in the case of the Northwest, that still might be vinifera. But for instance, the Willamette Valley may have to rethink Pinot Noir if things continue to warm. In Texas, it's about heat, where they're having just terrible collapses of vines. And there are, you know, these heat tolerant varieties that nobody's heard of. If you were to be called in as an expert and flown to Texas, what kind of advice would you give to the extensionists at Texas A& M or to the wine marketing associations or anything like that? Based on what you've learned in the Midwest. [00:21:37] Dan McCole: I do work with some people from Texas A& M on different projects that we've been part of. So I'm a little bit familiar with their challenges, mostly they're viticulturalists they have unique challenges. The kind of things that, that I work with that really apply, even though most of my work has been done up here in the, upper Midwest and the great lakes area from the, small business perspective, they have the same challenges. [00:21:59] I would argue that in fact, I published a paper on, proposing that there are really four different kinds of wine regions. One is sort of the famous wine regions we know about. Those would be the Napa and the Sonoma or a Tuscany and other places like that Burgundy and France. They produce a lot of wine and they have good wine tourism 'cause people want to go to these regions. [00:22:22] Then we have regions that produce a lot of wine, but they don't necessarily have a whole lot of tourism. They don't rely too much on tourism. These are the bulk wine producing regions of the world. [00:22:33] Then you have lots of regions around the world. Especially you think of like Eastern Europe, they have a long tradition of winemaking, but it's really just for local consumption, right? And and so they, they sell it locally. They don't really rely on tourism. People aren't going to these regions. , you can think of Bulgaria and. You know, certain parts of Austria or, you know, wherever. [00:22:55] And then there's this newer fourth region. And these are wineries that don't have a long tradition of winemaking. These are like the wineries that have popped up all over the U. S. over the last 20 years, and they are entirely reliant on tourism. to sell their product because they're mostly selling out of the tasting room. And each one of these four regions has different business models. [00:23:16] If a winery is in an area that relies on tasting room sales, either entirely or largely and or is making wines with grapes that people are less familiar with then they have similar challenges regardless of where they're located or what those wines are called. [00:23:36] One of the things I would say is recognize that, people are there to buy an experience, not a product. And if they have a good experience, they'll buy the product. A lot of wineries I've worked with, they understand this, but they still consider themselves being in the, you know, primarily wineries and wine producers. [00:23:55] And, and they are, and you can understand why they are that way. Their consumer's primary, you know, the product they're seeking the most is not a actual tangible product. It is that experience. And so realizing that that that you are really in that experience industry just happens to be wine themed and you also produce wine and you're going to sell that wine to them that realizing why people are there and then that they're Behavior, the things that are going to change their behavior, get them to buy more wine, et cetera is going to be different from most of the information that's out there about consumers realizing that the wine consumer behavior that's out there and all the trade magazines Is mostly for people at retail and they are very different there. [00:24:40] They have a lot of commonalities And even if we're talking about the same people the situation is different and therefore their behavior is different So essentially they're a different kind of consumer, when they're there and then the last thing I would tell them is you know based on what I was telling you about the work we had done in minnesota and wisconsin is don't shy away from the name of the grape and, , just say that, and people don't care if it's hybrid or not, just push the name of that grape. So you get some recognition of it. And then people, especially if they're newer to , to wine, you know, they're gonna say, Oh, I really like this grape. I like wines are made with this grape. And, you know, they tell two friends and so on and so on. [00:25:20] Craig Macmillan: Interesting. I don't think I saw this in your writing, but obviously you have some experience with this. Are there particular things, elements that a winery that's selling this experience, types of experiences, types of things that a winery would have the most success with or things that you saw that had the most popularity or the most success? [00:25:43] Dan McCole: Yeah, we, we haven't done that work. We actually have a proposed in a grant that, hopefully will be funded coming forward. A colleague of mine at Cornell, Miguel Gomez, he did a couple interesting little experiments to, see what, generated more sales in, in one experiment, he found that essentially the, the more satisfied people were with their tasting room experience. The more wine they bought and the more money they spent on wine. So the more bottles, the more money they spent and the more bottles they purchased. And, and it was really clear. And if you could get somebody from being very satisfied to extremely satisfied, The amount of wine just jumped way up in the amount of spending. [00:26:29] So trying to get somebody extremely satisfied with their tasting room experience. So that begs the question, what leads to satisfaction experience. And what was interesting is it wasn't the quality of the wines. It was things like, crowding if it wasn't too crowded decoration, the atmosphere that was created, whether it was a nice place the service. The you know, the people serving. [00:26:54] I was at another conference where another colleague Zeta Vickers at University of Minnesota. She had done some experiments with tasting those. She was giving people wines to try and she would show them photos of people in different states of emotion. So some of them were really happy, some of them were angry, some of them were scared, some of them were sad, whatever. And she experimented with the same group of wines. And asked people to rate their level of satisfaction. And one of the things she learned was regardless of which wine followed, the wine after showing somebody who was happy, a picture of somebody who was happy, was always rated more higher than the other emotions. [00:27:34] And so the lesson that she gave from this and fits in with Miguel's work is if you're hiring somebody to work in your tasting room and you have a choice between two people, one of them is incredibly knowledgeable about wine knows everything there is to know, but isn't the most . necessarily friendly, outgoing person in the world and the other one doesn't know much about wine, but is very engaging and friendly and outgoing. Train that person about wine, hire them and train them about wine versus the wine person what Zeta said, if people are in a good mood or they see somebody in a good mood, they're more likely to be satisfied with the wine. [00:28:08] And if they're more satisfied with the wine and more satisfied with their experience, then they're, going to buy more wine. [00:28:13] Craig Macmillan: Variable I wonder about is music. [00:28:16] Dan McCole: Yeah, [00:28:17] Craig Macmillan: I'm really curious about what impact that might have. And it gets to this emotional response piece, where if people are having a good time, you see people smiling, the staff are very friendly and smiling, that encourages you to Enjoy the experience be satisfied the experience then purchase product as a result [00:28:34] Dan McCole: I would agree with that 100%. And I think that's part of being very satisfied or extremely satisfied with the tasting room experience. If there's either good live music or it doesn't even have to be that there's a, there's a little winery up here in Michigan that, in the middle of their tasting room, they have this, sort of classic Harley. [00:28:52] And the music in there is always like classic rock, and it's turned up a little bit higher than you would normally expect. And they have a great view and it's a really beautiful winery and it's looking over Lake Michigan, it's really lovely you can't go there and not have a good time, you know, it's just a lot of fun. [00:29:08] Craig Macmillan: yeah, that's interesting if there's one thing you were gonna tell folks regardless of where they were on this topic Making the sale of an unknown wine variety. What would it be? Just one idea one thing [00:29:22] Dan McCole: Well, based on the research what we told people about the awards that were won, if your wine has won awards showcase them. Let people know that that they've won awards that that really does seem to make a difference. So to the point where once we, when we had our findings, we were reporting them at a conference of winemakers and, and somebody said, I'm really glad you said that because we did win awards, but we'd already had our bottles labeled. [00:29:46] And so we were, printing off different stickers that we're applying by hand, bottle by bottle. And we were going to give up doing that, but maybe we should continue. And I said, yeah, I mean, that was the thing more than anything else. You communicate to people about the wines is that they'd won awards. [00:30:01] Because if you're talking about people who everybody feels a little inferior, not everybody. We, we all know some people who are very. You know, feel like they know everything there is to know about wine, but a lot of us are, are a little inferior about whether we know as much as we should about wine to have experts sort of say that, you know, wine more than, more than a lot of things makes a big difference. [00:30:23] And so awards are, are one of those things and enter those competitions. And, and if you win them make sure you communicate that to your consumers. [00:30:30] Craig Macmillan: That's fascinating. Where can people find out more about you? [00:30:33] Dan McCole: Well, they can go onto the, website or, or look me up, Dan McCole. You'll find some of the writings I've had on Google and there are two Dan McCalls out there. One's my dad, he's an artist in Boston. And then may just don't go for the watercolors, go for the stuff about wine. [00:30:47] Craig Macmillan: And yeah, in the show notes, there'll be links to a number of your publications, which I found fascinating. And I think other people will too. Thank you so much. Our guest today has been Dan McCole. He's associate professor in the department of community sustainability at Michigan state university. Dan, thanks for being here. This has been a really interesting conversation. [00:31:05] Dan McCole: Thanks a lot, Craig. I enjoyed talking to you. [00:31:06] Beth Vukmanic: Thank you for listening. Make sure you check out the show notes for links to Dan, a number of his articles on market research, plus Sustainable Wine Growing Podcast episodes, 222, How Sustainability Sells in a Tough Market, and 246, Three Ways to Make Your Tasting an Experience. If you liked the show, do us a big favor by sharing it with a friend, subscribing, and leaving us a review. [00:31:34] You can find all of the podcasts at vineyardteam. org slash podcast. And you can reach us at podcast at vineyardteam. org until next time. This is sustainable wine growing with the vineyard team. Nearly perfect transcription by Descript
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