Podcasts about Reach Out

Why This Episode MattersNicholas Harary explains why he chose to reinvent one of New Jersey's most acclaimed fine-dining restaurants before the business forced him to.A surprisingly technical look at what separates great ice cream from mediocre ice cream: butterfat, overrun, and the cold chain.Nicholas, Mark Pascal and Francis Schott debate whether traditional fine dining is dead or simply evolving.The conversation turns to Michelin: what its stars mean today, how the Guide's expansion model complicates perceptions of independence, and why restaurateurs should always focus on the customers in the room.BanterMark and Francis return from Sonoma with stories from Paul Hobbs' 35th anniversary, smoke drifting across wine country and conversations with winemakers about what actually causes smoke taint. They make it onto Martinelli's famously steep Jackass Hill where tasting zinfandel grapes directly from vines behind a wine he has loved for decades proves considerably more appealing than actually working a harvest.The ConversationNicholas Harary and his wife, Melissa, opened Restaurant Nicholas in 2000 and spent two decades building it into one of New Jersey's defining fine-dining restaurants. But Nicholas had already begun another chapter. What started in 2018 as a small seasonal ice cream shop where their kids might work became Nicholas Creamery. On opening weekend, police were directing traffic while Nicholas realized the 300 gallons of ice cream they had made weren't going to be enough.That leads to a deep dive into ice cream: why controlling temperature matters, why Nicholas had a freezer truck custom-built, how butterfat and overrun affect quality, and what happens when you melt different commercial ice creams side by side. Nicholas also explains the elaborate process behind flavors such as bourbon barrel-aged coffee chocolate chunk.Then the conversation moves from ice cream to reinvention. Even after Restaurant Nicholas had its best year, Nicholas could see diners changing. Rather than gradually dilute what the restaurant had been, he closed it and rebuilt the concept as the much more casual Nicholas Barrel & Roost. His philosophy is simple: if your business looks exactly the same five years from now, you may have a problem.Nicholas, Mark and Francis debate whether the version of fine dining they grew up with is gone and what has replaced it. They ask what gets lost when restaurants begin designing for the camera as much as the diner. Finally, they tackle the Michelin Guide from changing definitions of a Michelin-worthy restaurant to the financial arrangements used to bring Michelin into new markets before Nicholas offers his advice to younger chefs: concentrate on the people inside your restaurant, not the people outside talking about it.Guest BioNicholas Harary is the chef and restaurateur behind Nicholas Barrel & Roost, Nicholas Creamery and Nicholas Wines. He and his wife Melissa opened Restaurant Nicholas in 2000; during its 20-year run, the restaurant received an “extraordinary” from The New York Times Harary later transformed the space into the more casual Nicholas Barrel & Roost while expanding Nicholas Creamery across New Jersey.Timestamps00:00 Sonoma, smoke taint and Jackass Hill08:08 Nicholas Harary joins the Guys09:50 How Nicholas Creamery unexpectedly took off14:40 Why the cold chain matters for great ice cream17:00 Butterfat, overrun and what you're really paying for21:05 Jersey flavors and bourbon barrel-aged coffee ice cream23:30 Why Nicholas walked away from fine dining at its peak28:25 Is fine dining dying or just changing?34:45 What does a Michelin star mean now?42:15 Michelin, Sysco and the appearance of impartialityInfoNicholas Barrel and Roosthttps://www.barrelandroost.com/Nicholas Creameryhttps://www.nicholascreamery.com/Nicholas Wineshttps://www.nicholaswines.com/We're bringing our kitchen to the farm!Join us at Dreyer Farms in Cranford, NJ for a Table-to-Farm Dinner.Sunday, September 13 @ 5:30https://www.stageleft.com/event/91326-table-to-farm-dinner/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

In this episode, we sit down with Rick Jordan, CEO of ReachOut and host of the leadership podcast Frequency, to discuss the rapidly changing cybersecurity landscape and the growing threats businesses face in an increasingly digital world.  With more than 1,200 interviews and years of experience in technology, media, and business leadership, Rick graciously shares his perspective on protecting organizations, understanding emerging cyber risks, and staying ahead of increasingly sophisticated attacks… Jump in to learn about: How artificial intelligence is changing cybersecurity and cyber threats The growing risks of ransomware, phishing, and social engineering Why cybersecurity awareness matters for businesses of all sizes How organizations can better protect data and digital infrastructure Through his work at ReachOut and Frequency, Rick harnesses his experience in cybersecurity, entrepreneurship, media, and leadership to help others. His approach emphasizes staying calm, informed, and prepared in the face of rapidly evolving challenges. To find out more about how cybersecurity threats are shaping the future of business, click play now! Connect with Rick: Personal Website ReachOut Frequency Instagram Linkedin Youtube

As August winds down, we bemoan the end of summer and the fact that the stores are filled with Back to School and Halloween merchandise, there's really only one thing to be happy about…the return of so many great TV shows! This week, Dave and Barry discuss the shows they have watched recently, what they are watching now and what they are looking forward to in the coming months. Shows like Reacher, Lioness and Lantern are just a few of the great shows on now. There's also a discussion about Star Trek Strange New Worlds as we pass the halfway point of the season. All that, plus a rare Regular Joes Rant and more. And dont forget to check out this weeks sponsors, Fanboy Collectibles, Danger Island Models and From Dave's Workshop, links in the description below. Also, there is still time to help "Land the Shuttle" by supporting the campaign with donations or by purchasing merch from the link below. As always, thanks for watching and listening! Links: Fanboy Collectibles - fanboycollectibles.com Danger Island Models - dangerislandmodels.com From Dave's Workshop - fromdavesworkshop.com Land the Galileo Store - land-the-shuttlecraft-galileo.backerkit.com Reach Out: e-mail: podcast@regularjoes.com Facebook: facebook.com/RegularJoesPodcast Instagram: instagram.com/theregularjoespodcast Leave us a review on iTunes or Spotify

This is a Vintage episode from 2006.You're hearing a preview of this subscriber bonus episode. Restaurant Guys' Regulars can hear the full episode, plus other commercial-free bonus episodes, at  restaurantguysregulars.buzzsprout.com .Why This Episode MattersWhy one of the world's most prized ingredients commands extraordinary prices.How truffle cultivation began challenging the romantic image of hunters searching the woods with trained dogs.Why aroma, scarcity and spectacle are as important to the allure of truffles as flavor.What happens when restaurants get their hands on thousands of dollars' worth of an ingredient that doesn't stay fresh for long.BanterMark Pascal and Francis Schott begin with a tale of New Jersey lobster justice that makes Maine's system of informal fishing rules look positively genteel. A territorial dispute involving lobster pots somehow progresses to gunfire, arson and a neighboring boat unfortunately parked in the wrong slip.Then, reports of people eating, and even cooking and driving, while asleep lead Mark to identify the true indignity: consuming thousands of calories without even getting to remember the meal.The ConversationFood writer Jane Black joins Mark and Francis after traveling through Spain to report on the changing world of truffles.The romantic picture is familiar: a hunter and his dog wandering through the woods in search of an elusive underground treasure. What Jane found instead were truffle orchards, inoculated trees and farmers trying to turn an unpredictable delicacy into a viable agricultural business.They explore why truffles became so scarce and expensive, how a former peasant food became one of dining's ultimate luxury ingredients, and why their remarkable aroma may matter more than their actual taste. Jane and the Guys also get into the sensual reputation of truffles, the theater of shaving them tableside and the questionable proliferation of truffle oil.Then come the cautionary tales: an enormously valuable white truffle purchased at a charity auction that was locked in a safe and allowed to rot, and Francis's considerably more personal horror story about a chef who received thousands of dollars' worth of beautiful fresh truffles—and immediately preserved them in oil.2026 update: At the time of this conversation, successful cultivation of the prized Italian white truffle (Tuber magnatum) remained elusive. Researchers have since documented controlled production of the species in a French orchard.Guest BioJane Black is a food journalist who covers food, culture, politics and sustainability. At the time of this interview, she was food editor at Boston Magazine and had written for publications including The New York Times, The Washington Post, BusinessWeek and Newsweek International. She later became a staff writer at The Washington Post and co-host of the James Beard Award-winning podcast Pressure Cooker.Timestamps0:00 New Jersey vigilante lobster justice4:35 Sleep eating, Ambien and forgotten calories7:20 Jane Black enters the changing world of truffles12:00 How truffles went from peasant food to luxury15:00 Why truffles smell like sex—and why aroma matters22:20 The $35,000 truffle disaster, Francis's truffle tragedy and the future of cultivationInfoJane's article on truffles“Cultivating a Mystique,” The New York Times (2006) Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Send voice or text msgTaylor the Valley Hen is new to the neighborhood, and even though she's got plenty to be proud of, she's still nervous about making new friends. When the giants hear about her spectacular six-grain feat, they invite her to boogie down at the biggest bash ever! Taylor fears she'll look foolish at the party and no one will like her. Will her nerves get the best of her, or will she find the courage to be herself and dance her way into some wonderful new friendships?This stories for kids episode, The Valley Hen Taylor, is a Dorktales Classic reimagining of the Grimm's fairy tale, The Valiant Tailor.WEBPAGE: https://jonincharacter.com/the-valley-hen-taylor/FAN PAGE FUN: https://jonincharacter.com/dorktalesfans/ DOWNLOAD WORKSHEET/COLOR PAGE: https://bit.ly/dorktales66funsheet GRAB YOUR FREE PDF list of conversation questions for this episode: https://dorktalesstorytime.aweb.page/ep66freePDF PARENTS, TEACHERS AND HOMESCHOOLERS: This Dorktales Storytime stories for kids episode is a reimagined fairy tale based on Grimm's The Valiant Taylor. It's about finding the courage to make new friends in a new situation and not letting fear of rejection stop you. Taylor builds her own self-confidence by recognizing her own strengths and deciding to  be herself rather than trying to impress others. The giants model how being welcoming and accepting can help newcomers feel comfortable enough to be themselves. IF YOU LIKED THIS STORY about a brave hen, you may also like this stories for kids episode about an overly anxious hen in EP26 The Great Acorn Incident.  It's our reimagined English fairy tale, “Henny-Penny,” with a lesson on big feelings that can lead to anxiety, worry and fear: https://jonincharacter.com/the-great-acorn-incident/ CREDITS: This episode is a Jonincharacter production. It was written by Amy Thompson, produced by Molly Murphy and performed by Jonathan Cormur. Sound recording and production by Jermaine Hamilton at Pacific Grove Soundworks.CALLING FOR LISTENER SUBMISSIONS BY 9/20/26: Grownups, send us your child's questions, ideas, or drawings of their favorite character or episode for a chance to be featured in our next FanTales zine. Email us at dorktalesstorytime.com and don't forget to include your child's first name and age.Support the showGROWNUPS: Dorktales Storytime is more than a Kids and family stories for kids podcast. Every visit to our Once Upon a Time world invites kids to discover reimagined fairy tales, fables, Greek myths, mysteries, fantasy adventures, pirate adventures, bedtime stories, Halloween stories, dinosaur stories, and inspiring stories about historical figures and STEAM pioneers. We believe a well-told story brings families together, opens the door to meaningful conversations, and helps every child know they belong and their imagination can change the world.REACH OUT!Does your child have a question? Send it to us here.We love our fans! Find free goodies: https://jonincharacter.com/dorktalesfans/Support Our Storytime for Kids pod: https://www.buzzsprout.com/1267991/supporters/new Music & Lullabies: https://dorktalesstorytime.bandcamp.com/music

Episode 280- Listener Questions We open the mail bag to answer a bunch of questions from the Decision Space community!   Time Stamps 2:15- who would win? 4:50- what is a YOU game? 9:00- design choice you disagree with 18:00- design choice you love 23:20- games for roommates 27:30- games you wish existed 34:30- bad games we like 40:00- who you want to play a game with 44:30- spoiler strategies 50:00- emotional responses to games 53:00- how our tastes have changed 56:30- where do you see the pod in 5 years? 1:00:30- game night pick 1:02:45- deep dive redo 1:05:30- time for games 1:09:00- state of the hobby 1:13:15- superlatives 1:14:15- has the podcast changed you as a gamer? 1:16:45- host disagreements 1:18:00- dueling game advice   Preplanners We have a deep dive of Paolo Mori's Libertalia coming up!   Music and Sound Credits Thank you to Hembree for our intro and outro music from their song Reach Out. You can listen to the full song on YouTube here: https://www.youtube.com/watch?v=gQuuRPfOyMw&list=TLGGFNH7VEDPgwgyNTA4MjAyMQ&t=3s You can find more information about Hembree at https://www.hembreemusic.com/.  Thank you to Flash Floods for use of their song Palm of Your Hand as a sting from their album Halfway to Anywhere: https://open.spotify.com/album/2fE6LrqzNDKPYWyS5evh3K?si=CCjdAGmeSnOOEui6aV3_nA Intermission Music: music elevator ext part 1/3 by Jay_You -- https://freesound.org/s/467243/ -- License: Attribution 4.0 Bell with Crows by MKzing -- https://freesound.org/s/474266/ -- License: Creative Commons 0 hammer v2.wav by blukotek -- https://freesound.org/s/337815/ -- License: Creative Commons 0   Contact Follow and reach us on social media on Bluesky @decisionspace.bsky.social. If you prefer email, then hit us up at decisionspa@gmail.com. This information is all available along with episodes at our new website decisionspacepodcast.com. Byeee!

This is a Vintage compilation from 2010.Why This Episode MattersA Real Housewives of New Jersey cookbook introduces one particularly memorable piece of dietary advice: avoid “stripper food.”“Juicy bits from Joe” require Mark to summon his Nutley Italian accent. Things deteriorate from there. A New York Times story about changing bachelor parties sparks a conversation about great food, excessive drinking and what actually makes a night memorable.Then come the restaurant stories: security deposits, chicken suits, and three unexpected strippers.The ConversationMark Pascal and Francis Schott find the ridiculous side of food, restaurants and the ways people celebrate.First, a cookbook associated with The Real Housewives of New Jersey offers some reasonable food advice and one rule Mark and Francis are unlikely to forget: never eat anything that could also be a stripper's name. Cookie, Candy and Cupcake quickly lead to Bambi, Bunny and the question of what Michael Pollan would make of all this.Then a story about increasingly food-focused bachelor parties gets them talking about why a great meal might be more memorable than the traditional blowout. Naturally, this leads to their own restaurant experience including a three-page rulebook that clearly existed for a reason and a bachelor party that somehow acquired three strippers from elsewhere in the building.Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

On this week's episode Dave and Barry are joined by Brian Mix who fills them in on his adventures at Star Trek Las Vegas, as they celebrated the 60th anniversary of the Star Trek franchise in the heart of sin city. Brian shares his experiences at the show and from his time working with the Inglorious Trekspoerts. The guys also run down the latest news coming out of Disney's D23 convention. The guys have lots of convention goodness to discuss, plus some other news and more. And dont forget to check out this weeks sponsors, Fanboy Collectibles, Danger Island Models and From Dave's Workshop, links in the description below. And remember, there is still time to help "Land the Shuttle" by supporting the campaign with donations or by purchasing merch from the link below. As always, thanks for watching and listening! Links: Fanboy Collectibles - fanboycollectibles.com Danger Island Models - dangerislandmodels.com From Dave's Workshop - fromdavesworkshop.com Land the Galileo Store - land-the-shuttlecraft-galileo.backerkit.com Reach Out: e-mail: podcast@regularjoes.com Facebook: facebook.com/RegularJoesPodcast Instagram: instagram.com/theregularjoespodcast Leave us a review on iTunes or Spotify

This is a Vintage episode from 2010.Why This Episode MattersHardwick, Vermont became an early test case for whether local food and small agricultural businesses could help revitalize a struggling rural economy.Ben Hewitt challenges the feel-good version of the local food story: What happens when artisanal food creates jobs but remains too expensive for many people in the community?The conversation explores how small farms can compete through distinctive, value-added products rather than commodity agriculture.Mark, Francis and Ben dig into questions that remain central to the food system: affordability, farm viability, subsidies, food access and what “sustainable” actually means.The ConversationIn 2010, Hardwick, Vermont was attracting national attention for an unusual concentration of farmers, food producers and agricultural entrepreneurs. Writer and farmer Ben Hewitt chronicled the town in The Town That Food Saved, but he wasn't interested in presenting Hardwick as a simple local-food success story.Ben joins Mark Pascal and Francis Schott to examine what was actually happening in this working-class Vermont community from Jasper Hill's approach to artisan cheese and the rise of value-added agriculture to the advantages of diversified farms and shorter supply chains.The conversation soon gets to the harder question: Can a local food economy truly strengthen a community if the people producing the food can't always afford to eat it? Mark, Francis and Ben debate the economics of small farms, food access, agricultural subsidies and the tension between building viable food businesses and making good food broadly accessible.They also take on the language of sustainability, the growing concentration of the food and seed industries, and whether a more decentralized food system could create something both economically durable and better connected to the communities it feeds.Guest BioBen Hewitt is a Vermont farmer and writer and the author of The Town That Food Saved: How One Community Found Vitality in Local Food. His work has appeared in The New York Times Magazine, Wired, Men's Journal and other publications.Timestamps1:00 Ben Hewitt and the Hardwick, Vermont story3:00 How food businesses began reshaping a working-class town8:00 The “agri-preneurial” revolution and Jasper Hill12:00 Why small farms need value-added products13:00 The affordability problem with local food19:00 Farm subsidies and an unequal playing field23:00 Shorter supply chains and diversified farms27:00 Food access, Pies for the People and sustainable businesses35:00 What “sustainable” really means and who controls the food systemInfoBen's booksThe Town That Food Saved: How One Community Found Vitality in Local Food  Making Supper SafeSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Send voice or text msgRedge is taking Ariel, the little mermaid, on a photography adventure through Once Upon a Time to find the most magical and extraordinary things the land has to offer. Her search quickly turns into a day of delightful distractions, from flipping flapjacks at Granny's Diner, to exploring little thing-a-ma-jigs in the community garden, to having fits of fascination over the library. As Ariel zooms in on unexpected details, she discovers that magical moments can be found in the most ordinary places.WEBPAGE: https://jonincharacter.com/ariels-day-out-little-mermaid-stories-for-kids/ MORE LITTLE MERMAID STORIES FOR KIDS: https://jonincharacter.com/riddle-of-red-herring-reef/FAN PAGE FUN: https://jonincharacter.com/dorktalesfans/ WORKSHEET AND COLOR PAGE: https://bit.ly/dorktales136funsheetGRAB YOUR FREE PDF list of conversation questions for this episode: https://dorktalesstorytime.aweb.page/ep136freePDF PARENTS, TEACHERS AND HOMESCHOOLERS: This little mermaid adventure stories for kids encourages them to slow down, pay attention to the world around them, and find magic in everyday moments. Ariel's fascination with everyday objects highlights the value of observation and perspective-taking. When Ariel worries that she has failed at her photography mission, Redge helps her reframe her disappointment and recognize she did achieve what she set out to do, even though the day didn't go as planned. CREDITS: This episode is a Jonincharacter production. This story was written by Kristin Schmitz and Molly Murphy. Ariel and Catl were performed by Sophie, who you can find streaming on twitch.tv/s0ph. All other characters were performed by Jonathan Cormur. Sound recording and production by Jermaine Hamilton at Pacific Grove Soundworks.Try the Double 0 Quills I SPY game challenge on our Dorktales fan page: https://jonincharacter.com/dorktalesfans/Support the showGROWNUPS: Dorktales Storytime is more than a Kids and family stories for kids podcast. Every visit to our Once Upon a Time world invites kids to discover reimagined fairy tales, fables, Greek myths, mysteries, fantasy adventures, pirate adventures, bedtime stories, Halloween stories, dinosaur stories, and inspiring stories about historical figures and STEAM pioneers. We believe a well-told story brings families together, opens the door to meaningful conversations, and helps every child know they belong and their imagination can change the world.REACH OUT!Does your child have a question? Send it to us here.We love our fans! Find free goodies: https://jonincharacter.com/dorktalesfans/Support Our Storytime for Kids pod: https://www.buzzsprout.com/1267991/supporters/new Music & Lullabies: https://dorktalesstorytime.bandcamp.com/music

Episode 279- Sandbox Objectives and Frosted Blooms This week Brendan tries to convince his co-hosts that "sandbox objectives" and "point salad" are not not the same thing.  Jake isn't convinced.  Also the gang deep dives the new polyomino game Frosted Blooms, designed by Bruno Cathala and Ludovic Maublanc. Time Stamps 3:20- sandbox objective systems 30:00- Frosted Blooms deep dive   Preplanners Next week is listener questions!  Send them to us via email or join our Discord!   Music and Sound Credits Thank you to Hembree for our intro and outro music from their song Reach Out. You can listen to the full song on YouTube here: https://www.youtube.com/watch?v=gQuuRPfOyMw&list=TLGGFNH7VEDPgwgyNTA4MjAyMQ&t=3s You can find more information about Hembree at https://www.hembreemusic.com/.  Thank you to Flash Floods for use of their song Palm of Your Hand as a sting from their album Halfway to Anywhere: https://open.spotify.com/album/2fE6LrqzNDKPYWyS5evh3K?si=CCjdAGmeSnOOEui6aV3_nA Intermission Music: music elevator ext part 1/3 by Jay_You -- https://freesound.org/s/467243/ -- License: Attribution 4.0 Bell with Crows by MKzing -- https://freesound.org/s/474266/ -- License: Creative Commons 0 hammer v2.wav by blukotek -- https://freesound.org/s/337815/ -- License: Creative Commons 0   Contact Follow and reach us on social media on Bluesky @decisionspace.bsky.social. If you prefer email, then hit us up at decisionspa@gmail.com. This information is all available along with episodes at our new website decisionspacepodcast.com. Byeee!

Why This Episode MattersWhy wine may not be losing younger drinkers so much as failing to introduce itself to them wellHow small, independent producers can offer something industrial wine cannot: place, history and storyWhy wine education works better through tasting, comparison and discovery than scores and intimidationHow restaurants, retailers and wine lovers can make wine more approachable to people just beginning to explore itBanterFrancis returns from the Russian River Valley with a deeper appreciation for Pinot Noir and plenty to say about what he learned. The Guys talk about how tasting wines side by side reveals the differences between vineyards, soils and winemaking choices, why visiting wine country can teach you what books can not and the considerable injustice of Francis losing a toga contest to a baby.The ConversationTony Margiotta, founder of Gladiator Wine Distribution, joins Mark and Francis to talk about wine as culture, place and connection not just what's in the glass.Tony traces his path from Italian-American family dinners and summers in Molise to discovering small Italian producers whose wines rarely made it to the U.S. That curiosity eventually became Gladiator Wines and a mission to tell the stories behind independent producers.The conversation then turns to Tony's book Wine in Your 20s and the challenge of bringing a new generation into wine. Tony argues that wine hasn't necessarily lost younger drinkers: it hasn't introduced itself to them well. He and The Guys explore how approachable wines, tastings, good storytelling and less intimidation can help new drinkers discover wine on their own terms.Guest BioTony Margiotta is the founder of Gladiator Wine Distribution, specializing in independent Italian wine producers with a strong connection to place, culture and tradition. He is also the creator of Gladiator Wine TV and the author of Hidden Gems of Italy and Wine in Your 20s.Timestamps00:00 — Russian River Pinot Noir, side-by-side tasting and learning wine through experience05:00 — Francis buys a real toga—and loses the contest to a baby09:00 — Tony Margiotta and the philosophy behind Gladiator Wines11:30 — Growing up with wine, Italian-American family dinners and Molise17:00 — Why wine seems to taste better in Italy20:30 — Discovering Italy's small producers and creating Gladiator Wines22:00 — “Real wine tastes like a place”: story, context and terroir28:00 — Learning to love wine in your 20s32:00 — Why younger generations aren't connecting with wine40:30 — How to introduce new drinkers: approachable wines, tastings and low-risk discovery44:00 — Backyard vineyards, homemade wine and keeping traditions aliveInfoTony Margiotta / Gladiator Wine DistributionGladiator Wine TV https://www.youtube.com/@GladiatorWineTVWine in Your 20sHidden Gems of ItalyStage Left Wine Shopstageleftwineshop.comSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Read out and read – How Stories Build Stronger Families How can a simple book help shape a child's brain, strengthen family relationships, and promote lifelong learning? In this episode of the Medical College of Georgia Pediatric Podcast, medical student Megan Garrison, pediatric resident Jessie Foglio, and pediatrician Dr. Erica Sapp explore the powerful impact of Reach Out and Read. Learn how shared reading during early childhood supports language development, strengthens caregiver-child bonds, promotes health equity, and gives pediatric healthcare professionals a unique opportunity to support families—one book at a time. CME available free with sign up: Link coming soon!

This is a Vintage episode from 2006.Why This Episode MattersErica Renaud explains why heirloom, traditional and open-pollinated seeds matter to agricultural biodiversity.Mark and Francis share how they worked directly with local farmers to plan crops, commit to purchases and even shoulder some of the farmer's risk.The conversation connects sustainable agriculture with something more immediate to a restaurant: better-tasting food.From backyard tomatoes to restaurant purchasing, they explore ways consumers, chefs and farmers can build a closer connection to where food comes from.The ConversationIn 2006, organic farmer and researcher Erica Renaud of Seeds of Change joined Mark Pascal and Francis Schott for a conversation about something fundamental to the food on our plates: the seed.Erica explains the differences among heirloom, traditional and open-pollinated varieties and why preserving genetic diversity matters. The discussion moves from seed saving and organic agriculture to the relationship between farmers and chefs—and that's where Mark and Francis bring the conversation directly into their restaurants.They describe meeting with farmers before planting season to decide what to grow, committing to buy entire crops and sharing some of the agricultural risk. When hundreds of pounds of Jersey tomatoes arrived at once, the restaurants put them across the menu and preserved the harvest so they could serve local tomato sauce in the middle of winter.For Mark and Francis, the motivation wasn't simply philosophical: the food tasted better. Their argument is that the search for the most sustainably grown tomato and the search for the best-tasting tomato can lead you to the same farm.Erica also makes the case for growing something yourself—even in a container or small garden—as a way to understand food differently. From teaching children where food comes from to discovering how dramatically one tomato variety can taste from another, the conversation follows food from seed to farm to restaurant to plate.Guest BioAt the time of this 2006 conversation, Erica Renaud was an organic farmer and researcher and the Research and Farm Manager for Seeds of Change, working on organic seed production, agricultural biodiversity and programs connecting farmers with chefs and consumers.Timestamps00:00 Heirloom seeds, open pollination and preserving biodiversity04:00 Seed patents, hybrids and who controls the food supply07:00 Why chefs and farmers should plan together12:00 Sustainable food often tastes better and everyone should grow something18:30 Why organic food should start with organic seed24:30 How consumers can drive demand for better, more sustainable food InfoSeeds of Change https://www.seedsofchange.com/The organization discussed in this 2006 interview has evolved considerably since the original broadcast. The Seeds of Change garden-seed brand is currently part of Green Garden Products and continues to offer seeds described by the company as 100% organic and 100% non-GMO.Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Send voice or text msgIf your child is experiencing back to school anxiety, this story for kids will validate their feelings and build confidence before a new school year begins. We explore first day of school worries and share gentle ways to help anxious kids conquer their fear of the unknown. Big Bad Wolf is starting a new school year and he's having back to school jitters. He's worried his wolf classmates will continue to make fun of him over his embarrassing incident during last year's howl-at-the-moon final exam. Enter his Folktale Forest friends, including Serena the Capybara. They talk him through his new class nerves and guide him back to his calm, cool and collected canine self and send him off with the confidence he needs to become a Master Howler!This story about back to school jitters is a Dorktales Classic.Episode webpage: https://jonincharacter.com/big-bad-goes-back-to-school/ FAN PAGE FUN: https://jonincharacter.com/dorktalesfans/ DOWNLOAD WORKSHEET/COLOR PAGE: https://bit.ly/ep74worksheet  GRAB YOUR FREE PDF list of conversation questions for this episode:  https://dorktalesstorytime.aweb.page/ep74freePDF PARENTS, TEACHERS AND HOMESCHOOLERS:A new school year often brings back to school anxiety. In Big Bad Goes Back to School, those emotions take center stage as Big Bad works through his worries with help from friends and calming strategies. This story gently encourages emotional resilience, self-regulation, and using your support systems. It features two guided mindfulness exercises for back to school anxiety, perfect tools for easing into the new school year. CREDITS: This episode is a Jonincharacter production. It was written by Amy Thompson, directed and produced by Molly Murphy and performed by Jonathan Cormur and Chanel Tsang from Peace Out podcast. Sound recording and production by Jermaine Hamilton at Pacific Grove Soundworks.SF BAY AREA KIDS PODCAST FESTIVAL! Jonathan will be storytelling live on August 30 at The Reading Bug Bookstore in downtown San Carlos, CA: https://thereadingbug.com/event/2026-08-30/kids-podcast-festivalSupport the showGROWNUPS: Dorktales Storytime is more than a Kids and family stories for kids podcast. Every visit to our Once Upon a Time world invites kids to discover reimagined fairy tales, fables, Greek myths, mysteries, fantasy adventures, pirate adventures, bedtime stories, Halloween stories, dinosaur stories, and inspiring stories about historical figures and STEAM pioneers. We believe a well-told story brings families together, opens the door to meaningful conversations, and helps every child know they belong and their imagination can change the world.REACH OUT!Does your child have a question? Send it to us here.We love our fans! Find free goodies: https://jonincharacter.com/dorktalesfans/Support Our Pod: https://www.buzzsprout.com/1267991/supporters/new Music & Lullabies: https://dorktalesstorytime.bandcamp.com/music

"Your next opportunity probably won't come from your resume. It'll come from a conversation." – Erin Diehl In this solo episode of Workday Playdate, Erin shares the true story of how one cold email, one coffee meeting, and one unexpected dinner led to improve it!'s very first paying client. If networking has ever felt awkward, transactional, or downright exhausting, this episode will completely reframe the way you build professional relationships. Erin introduces her BREW IT networking framework: a simple, human-centered approach to creating meaningful connections that lead to real career opportunities. Whether you're job searching, growing your business, or simply looking to expand your professional network, you'll walk away with practical strategies to network authentically without feeling fake. Inside This Episode: Networking Starts With Showing Up: Erin shares how attending one Chicago networking event introduced her to a connection that would ultimately change the trajectory of her career. The Coffee Matters More Than the Pitch: Career-changing relationships are built through curiosity, generosity, and genuine conversation. The BREW IT Framework for Authentic Networking: Learn Erin's five-step process for building meaningful professional relationships: Be There, Reach Out, Earn the Relationship, Win Them Over with Who You Actually Are, and Invite the Next Scene. Relationships Before Opportunities: Discover practical ways to build trust long before you ask for anything—including thoughtful follow-up, sharing someone's work, making introductions, and staying connected over time. One Conversation Can Change Everything: The episode ends with a simple challenge designed to help you stop overthinking networking and start creating momentum with one meaningful conversation in the next 48 hours. What to Do Now: Start With One Person: Think of someone you'd genuinely love to learn from and send them a short, specific email asking for 20 minutes to connect. Lead With Curiosity: During your conversation, focus on asking thoughtful questions instead of trying to impress. The best networking conversations feel like exchanges, not interviews. Keep the Story Going: Follow up within 48 hours with a meaningful thank-you, a helpful resource, or an introduction. And don't forget to invite the next conversation! Real relationships are built one scene at a time. Your Freebie Networking doesn't have to feel performative, transactional, or awkward. Download our Networking Without Feeling Weird toolkit for practical strategies to help you build genuine connections while staying confident, clear, and grounded.  Whether you're walking into a conference, meeting new colleagues, or simply trying to expand your circle, this two-part resource will help you network in a way that actually feels like you. Connect with Erin Diehl x improve it! Leadership Playground online membership community Erin's website Erin's Instagram Erin's TikTok Erin's LinkedIn improve it!'s website improve it!'s Instagram Connect with Erin Diehl

Episode 278- Who, What, When, Where, Why, How? That types of questions do games ask us as players?  When should I score?  Who can I trust? Why did they do that?  How should I sequence this?  This week we dig into what the central questions are in different games and think about how this can help us as players and designers. Time Stamps4:30- Who? 18:00- What? 26:00- When? 34:00- Where? 42:00- Why? 54:00- How?   Games Mentioned Magic the Gathering, The Resistance,  Root, Castles of Burgundy, A Feast for Odin, Tag Team, Bus, Dominion, Medina, Ra, El Grande, Star Wars Rebellion, The Crew, Root, Zoo Vadis, Tikal, Bus Preplanners Email us or join our discord to submit questions for a future episode! Also we'll be doing a deep dive on Frosted Blooms soon!   Music and Sound Credits Thank you to Hembree for our intro and outro music from their song Reach Out. You can listen to the full song on YouTube here: https://www.youtube.com/watch?v=gQuuRPfOyMw&list=TLGGFNH7VEDPgwgyNTA4MjAyMQ&t=3s You can find more information about Hembree at https://www.hembreemusic.com/.  Thank you to Flash Floods for use of their song Palm of Your Hand as a sting from their album Halfway to Anywhere: https://open.spotify.com/album/2fE6LrqzNDKPYWyS5evh3K?si=CCjdAGmeSnOOEui6aV3_nA Intermission Music: music elevator ext part 1/3 by Jay_You -- https://freesound.org/s/467243/ -- License: Attribution 4.0 Bell with Crows by MKzing -- https://freesound.org/s/474266/ -- License: Creative Commons 0 hammer v2.wav by blukotek -- https://freesound.org/s/337815/ -- License: Creative Commons 0   Contact Follow and reach us on social media on Bluesky @decisionspace.bsky.social. If you prefer email, then hit us up at decisionspa@gmail.com. This information is all available along with episodes at our new website decisionspacepodcast.com. Byeee!

On this week's episode Dave and Barry share their thoughts on the web-slingers latest adventure, Spider-Man Brand New Day. Hollywoods youngest power couple, Tom Holland and Zendaya are back on the silver screen together, and the Regular Joes have a spoiler filled discussion about the film and the current trajectory of the MCU. The Joe's also take a bit of a detour to talk about the rock band Rush and their "50 Something" reunion tour which both Dave and Barry attended, plus speculation about a Jetsons Live Action movie and a round of What's in the Box, because these guys are always buying something new and interesting! And dont forget to check out this weeks sponsors, Fanboy Collectibles, Danger Island Models and From Dave's Workshop, links in the description below. And remember, there is still time to help "Land the Shuttle" by supporting the campaign with donations or by purchasing merch from the link below. As always, thanks for watching and listening! Links: Fanboy Collectibles - fanboycollectibles.com Danger Island Models - dangerislandmodels.com From Dave's Workshop - fromdavesworkshop.com Land the Galileo Store - land-the-shuttlecraft-galileo.backerkit.com Reach Out: e-mail: podcast@regularjoes.com Facebook: facebook.com/RegularJoesPodcast Instagram: instagram.com/theregularjoespodcast Leave us a review on iTunes or Spotify

Why This Episode MattersItalian food isn't one cuisine. Vincenzo Prosperi explains why Italy's regional traditions matter—and what gets lost when everything is reduced to pizza, pasta and red sauce.Authenticity and innovation can coexist. The question isn't whether chefs should create new dishes, but whether classics should be changed beyond recognition and still carry the old name.Social media is changing restaurants. Vincenzo, Mark and Francis dig into influencer culture, food designed for photographs and the pressure on restaurants to pay for attention.Preserving tradition means supporting the people still cooking it. Vincenzo is shifting his platform toward regional chefs, family restaurants and food traditions that might otherwise disappear.BanterMark Pascal and Francis Schott talk about why their restaurant events have never come from a marketing plan. They come from things they, their staff, and their guests can all get excited about.They look ahead to their annual Big Night dinner and revisit the early days of their table-to-farm dinners, including one memorable attempt that involved hauling restaurant tables and a wood-burning grill to a farm... just in time for the rain.The ConversationVincenzo Prosperi grew up in Abruzzo surrounded by his grandparents, great-grandparents and the food traditions that came with them. After moving to Australia, he saw the distance between the Italian cooking he knew and much of the “Italian” food being served around the world. His wife suggested he turn that frustration—and his passion—into what became Vincenzo's Plate.Vincenzo talks with Mark and Francis about the reaction videos that helped build his audience, from cream-laden carbonara to celebrity chefs taking liberties with Italian classics. But as reaction content became increasingly negative and crowded, he changed direction. Today, his focus is on teaching, ranking Italian products and using his audience to introduce viewers to regional Italian chefs and traditions.The conversation expands into a bigger question: What happens to traditional food in a culture built around clicks, trends and influencers?Vincenzo worries that regional Italian cooking is being replaced by a more standardized version of fine dining while small family restaurants struggle for attention. Mark and Francis see a similar problem in restaurants designed around what photographs well rather than what tastes good.They also tackle the line between preservation and creativity. Vincenzo isn't against innovation—quite the opposite. But before you riff on a cuisine, you should understand what you're riffing on. A new dish can be anything you want it to be. Carbonara, however, has a history.And yes, peas remain under suspicion.Guest BioVincenzo Prosperi is the creator of Vincenzo's Plate, devoted to authentic Italian cooking and the traditions behind it. Born in Pescara in Italy's Abruzzo region and now based in Australia, Vincenzo has built a worldwide audience through recipes, food education, product rankings and collaborations with chefs throughout Italy.Timestamps00:00 Great restaurant events are about creating memorable experiences09:30 Meet Vincenzo Prosperi of Vincenzo's Plate11:30 Growing up with Italian food traditions in Abruzzo18:00 Celebrity chefs, reaction videos and crimes against carbonara25:00 Why Vincenzo moved beyond reaction content28:00 Trust, sponsorships and building an audience without selling out35:00 Is fine dining erasing Italy's regional food traditions?38:00 Influencers, restaurant economics and food made for Instagram43:00 Innovation vs. tradition: when should a classic be left alone?47:00 Mark and Francis remember an old-school trattoria in Italy InfoVincenzo's Plate https://www.vincenzosplate.com/Vincenzo's Plate on YouTube https://www.youtube.com/@vincenzosplateEvents @ The Guys' Places https://www.stageleft.com/events/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Dawn Smith has been through more than most people out there.  You might be familiar with the Eaton Fire in Altadena.  Well, that fire took her house, yes; but more devastating was it took her HOME.  And as you know, the saying is "Home is where the heart is."  How is her heart doing?  What has God done to heal her heart?  Today you'll find out.Reach Out to Me:Website: www.dontignorethenudge.comPatreon: www.patreon.com/dontignorethenudgeIG: @dontignorethenudgepodcastPrivate FB group to WATCH interviews: www.dontignorethenudge.com/facebook__________________________________________________________________________________________Business/Personal Coaching with Cori:www.corifreeman.com(951) 923-2674Reach out to Dawn Smith:Website: https://www.sunrisemeadowfarm.com/

This is a Vintage episode from 2006.Why This Episode MattersWhy guests who are not drinking deserve a beverage experience equal to the food, not simply still or sparkling water.How sommeliers can build non-alcoholic pairings using the same principles as wine: weight, acidity, texture and flavor.Why thoughtful glassware and presentation communicate that every guest matters.How one memorable beverage program can turn the non-drinker into the person who chooses the restaurant for the entire table.The ConversationMark Pascal and Francis Schott are joined by Master Sommelier Paul Roberts, then director of wine and beverages for Thomas Keller's restaurants, including The French Laundry, Per Se and Bouchon.Paul explains how a lunch at The French Laundry changed his thinking about non-alcoholic beverages. When a knowledgeable 12-year-old diner was offered little beyond water, Paul improvised a beverage pairing and began developing a program for children and anyone who simply preferred not to drink alcohol.The conversation explores house-made tonic, teas, infusions, grape juices and less-sweet sodas. Paul explains why non-alcoholic pairings should be approached like wine pairings, matching the weight and flavors of a beverage to the dish. He also shares one of the program's more unexpected combinations: artisanal root beer with foie gras.They discuss the importance of ingredients, glassware and presentation, along with the business case for taking non-drinkers seriously. A single guest who feels genuinely considered may be the person who brings the entire party back.It is a remarkably current conversation about hospitality, inclusion and the rise of sophisticated non-alcoholic drinking recorded years before the modern no- and low-alcohol movement took hold.Guest BioPaul Roberts was the director of wine and beverages for Thomas Keller's restaurant group, overseeing programs at The French Laundry, Per Se and Bouchon, as well as a team of 14 full-time sommeliers. A Master Sommelier, Paul became known not only for world-class wine service but also for pioneering thoughtful non-alcoholic beverage pairings.Timestamps00:00 Paul Roberts and the origins of the non-alcoholic pairing program07:35 House-made tonic and treating cocktails like serious cuisine10:20 Teas, infusions, grape juices and foie gras with root beer17:25 Why glassware matters for guests who are not drinking19:25 The non-drinker who may choose the restaurant for the whole table23:00 Dry sodas, quality over sweetness and becoming “the soda sommelier”27:00 Last recommendation for non-alc pairing with lobsterInfoBeverages and producers mentioned: Navarro Vineyards grape juice, Boylan's, Sprecher root beer Grown Up Soda https://drinkgus.com/Dry Soda https://drinkdry.com/Elderflower syrup https://www.stageleftwineshop.com/food/Nikolaihof-Hollunderbluten-Sirup-No-Alcohol-w4694002sySubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Send voice or text msgThe Mad Hatter is facing the Cheshire Cat in the final round of the Wonderland Poetry Slam, where rhymes and wordplay take center stage. When his allergies threaten to turn every line into a giant sneeze, his friends must think fast to save the show. Without a moment to spare, a little Wonderland nonsense, a spoonful of honey from a singing bee, and a bit of quick-thinking improvisation help turn an unexpected setback into a clever comeback.PARENTS, TEACHERS AND HOMESCHOOLERS: This Alice in Wonderland adventures for kids encourages them to see unexpected challenges as opportunities instead of reasons to give up. As the Mad Hatter struggles with his allergies before an important performance, his friends work with him to solve the problem while reminding him that success doesn't require perfection. The story reinforces flexible thinking, cooperation, recognizing others' strengths, and adapting when life doesn't go according to plan.WEBPAGE: https://jonincharacter.com/wonderland-poetry-slam/ FAN PAGE FUN: https://jonincharacter.com/dorktalesfans/ WONDERLAND PLAYLIST: https://jonincharacter.com/wonderland-podcast-playlist-for-kids/ COLOR PAGES: https://bit.ly/dorktalesWonderland ACTIVITY: https://bit.ly/dorktales135funsheetGRAB YOUR FREE PDF list of conversation questions for this episode: https://dorktalesstorytime.aweb.page/ep135freePDFCREDITS: This episode is a Jonincharacter production. It was written by Monique Hafen Adams, directed and produced by Molly Murphy, and performed by Jonathan Cormur. Sound recording and production by Jermaine Hamilton at Pacific Grove Soundworks.SF BAY AREA KIDS PODCAST FESTIVAL! Jonathan will be storytelling live on August 30 at The Reading Bug Bookstore in downtown San Carlos, CA: https://thereadingbug.com/event/2026-08-30/kids-podcast-festivalSupport the showGROWNUPS: Dorktales Storytime is more than a Kids and family stories for kids podcast. Every visit to our Once Upon a Time world invites kids to discover reimagined fairy tales, fables, Greek myths, mysteries, fantasy adventures, pirate adventures, bedtime stories, Halloween stories, dinosaur stories, and inspiring stories about historical figures and STEAM pioneers. We believe a well-told story brings families together, opens the door to meaningful conversations, and helps every child know they belong and their imagination can change the world.REACH OUT!Does your child have a question? Send it to us here.We love our fans! Find free goodies: https://jonincharacter.com/dorktalesfans/Support Our Pod: https://www.buzzsprout.com/1267991/supporters/new Music & Lullabies: https://dorktalesstorytime.bandcamp.com/music

Episode 277- Deckbuilding 301 and Slay the Spire Trick-taking wiz Taylor Reiner joins Pete, Jake, and Brendan to take the next step on our deckbuilding exploration.  This time we're going digital!  How do games like Balatro and Slay the Spire build on physical games and where do they diverge?  Also how are we seeing the reverse influence on tabletop games? Check out Taylor's amazing Youtube Channel: https://www.youtube.com/@ClaudeAndTaylor Time Stamps 4:00- introduce Taylor Reiner 9:30- digital card games 21:30- deckbuilding roguelikes 46:45- Slay the Spire  1:26:15- Balatro 1:32:00- digital games inspiring tabletop design   Preplanners I actually don't know what the next episode will be about!   Music and Sound Credits Thank you to Hembree for our intro and outro music from their song Reach Out. You can listen to the full song on YouTube here: https://www.youtube.com/watch?v=gQuuRPfOyMw&list=TLGGFNH7VEDPgwgyNTA4MjAyMQ&t=3s You can find more information about Hembree at https://www.hembreemusic.com/.  Thank you to Flash Floods for use of their song Palm of Your Hand as a sting from their album Halfway to Anywhere: https://open.spotify.com/album/2fE6LrqzNDKPYWyS5evh3K?si=CCjdAGmeSnOOEui6aV3_nA Intermission Music: music elevator ext part 1/3 by Jay_You -- https://freesound.org/s/467243/ -- License: Attribution 4.0 Bell with Crows by MKzing -- https://freesound.org/s/474266/ -- License: Creative Commons 0 hammer v2.wav by blukotek -- https://freesound.org/s/337815/ -- License: Creative Commons 0   Contact Follow and reach us on social media on Bluesky @decisionspace.bsky.social. If you prefer email, then hit us up at decisionspa@gmail.com. This information is all available along with episodes at our new website decisionspacepodcast.com. Byeee!

Why This Episode MattersWhat local sourcing looked like before restaurants had reliable farm-to-kitchen distribution.Why supporting local agriculture is an economic commitment not merely a menu description.How “farm-to-table” became vulnerable to greenwashing and what genuine sourcing requires.Why whole-animal butchery, preservation and culinary craft are increasingly difficult to sustain under modern restaurant economics.Why “sustainable seafood” may be too simple and how ocean warming, acidification, habitat loss shape the larger story of what reaches the plate. The BanterMark Pascal and Francis Schott return from Tales of the Cocktail with lessons in hospitality...and staffing. They share Ti Martin's story about transforming a frazzled guest's evening with one perfectly timed gin and tonic, then recap what happened when their New Orleans beefsteak produced an unexpected third shift for the hosts. Thirty-four years into the restaurant business, apparently there are still new ways to discover that you need two more employees.The ConversationBaltimore chef and restaurateur Spike Gjerde joins The Restaurant Guys for a candid discussion about what it actually takes to build a regional food system.Spike, Mark and Francis compare the early days of sourcing local ingredients, when chefs drove to farmers markets or directly from farm to farm because restaurant distribution simply did not exist. Spike explains why Woodberry Kitchen pushed the idea much further, even excluding ingredients such as lemons so more of the restaurant's purchasing dollars could remain with Mid-Atlantic growers.They explore large-scale preservation, farm-to-table greenwashing and the tension between environmental responsibility and economic survival. Spike also reflects on Parts & Labor, his restaurant and butcher-shop experiment designed around whole-animal butchery and the stubborn reality that nearly everyone still wanted rib eye and tenderloin.The conversation turns to the rising cost of skilled labor, the loss of culinary craft and the pressure pushing restaurants toward standardized, premade food. Spike explains how his newer restaurants broaden Woodberry's original mission by applying local agricultural relationships to the cuisines of Provence, Spain and the Levant.Finally, they challenge the language of “sustainable seafood,” discuss the ecological importance of Chesapeake menhaden and revisit Shoofly, Spike's premium diner concept that may simply have arrived before diners were ready for a $24 omelet.Guest BioSpike Gjerde is a Baltimore chef and restaurateur best known for Woodberry Kitchen and his decades-long commitment to strengthening regional food systems. He received the 2015 James Beard Award for Best Chef: Mid-Atlantic.Timestamps00:00 Tales of the Cocktail, live shows and a lesson in hospitality07:40 Spike Gjerde and the early days of local sourcing14:25 Why local food became an economic mission20:05 Farm-to-table greenwashing and the future of regional food systems27:15 Whole-animal butchery and the Parts & Labor experiment31:10 Rising labor costs and the disappearance of culinary craft35:40 The Ecco Project: expanding the mission beyond farm-to-table40:10 Sustainable seafood—and a diner concept that may have arrived too early47:35 The diner, the record-store owner and a wild New Brunswick crime story InfoSpike's PlacesWoodberry Kitchen https://www.woodberrykitchen.com/Ecco Project https://www.eccoproject.com/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

When God is writing the story, but you're not liking what He's writing....and at times it feels like He's writing a sad/terrible story, what do you do?  Michele Samodurov is going to tell you today what SHE did in this situation.  You will be blessed by this episode.Reach Out to Me:Website: www.dontignorethenudge.comPatreon: www.patreon.com/dontignorethenudgeIG: @dontignorethenudgepodcastPrivate FB group to WATCH interviews: www.dontignorethenudge.com/facebook__________________________________________________________________________________________Business/Personal Coaching with Cori:www.corifreeman.com(951) 923-2674

On this weeks show, Dave and Barry share their thoughts on the Star Trek Strange New Worlds season 4 premiere episode. Is it the return to form that the guys have been hoping for since the end of season 3? Can the show runners make dinosaurs work in an episode of Star Trek? Then they Joes discuss their big reveals coming out of San Diego Comic Con 2026, including a trio of competing Stare Trek Enterprise Bridge playlets, plus toys, trailers and more. And dont forget to check out this weeks sponsors, Fanboy Collectibles, Danger Island Models and From Dave's Workshop, links in the description below. And remember, there is still time to help "Land the Shuttle" by supporting the campaign with donations or by purchasing merch from the link below. As always, thanks for watching and listening! Links: Fanboy Collectibles - fanboycollectibles.com Danger Island Models - dangerislandmodels.com From Dave's Workshop - fromdavesworkshop.com Land the Galileo Store - land-the-shuttlecraft-galileo.backerkit.com Reach Out: e-mail: podcast@regularjoes.com Facebook: facebook.com/RegularJoesPodcast Instagram: instagram.com/theregularjoespodcast Leave us a review on iTunes or Spotify

This is a Vintage episode from 2010.Why This Episode MattersDiscover how wine can encourage creativity, conversation and more mindful experiences.Learn why comparative tasting helps develop your palate faster.Understand how fear of being wrong prevents people from describing what they taste.Hear why making time for memorable experiences may change how we perceive our lives.The ConversationThe Restaurant Guys, Mark Pascal and Francis Schott, welcome author and organizational consultant Michael Gelb to discuss Wine Drinking for Inspired Thinking: Uncork Your Creative Juices.Michael connects wine and creativity to the ancient Greek symposium, where philosophy, poetry and conversation flowed alongside the wine. He explains how thoughtful drinking can loosen inhibitions, encourage expression and make wine feel less intimidating.The conversation covers memorable food-and-wine pairings, Château d'Yquem and the value of tasting similar wines side by side. Michael and The Guys explore how comparison sharpens sensory memory, why beginners sometimes notice what experts miss and the difference between professional analysis and personal enjoyment.After the interview, Mark and Francis reflect on memory, routine and why meaningful experiences may make life feel fuller and time move a little more slowly.Guest BioMichael J. Gelb is a bestselling author and organizational consultant known for How to Think Like Leonardo da Vinci. In Wine Drinking for Inspired Thinking, he uses comparative tasting, conversation and creative exercises to help people experience wine with greater curiosity and enjoyment.Timestamps00:00 Michael Gelb and Wine Drinking for Inspired Thinking04:45 Food-and-wine pairings to experience at least once08:15 Creating memorable tastings for friends10:00 Why side-by-side tasting improves sensory memory11:20 Fear of embarrassment and the adult learning block13:20 Advantages of beginners and professionals16:45 Knowing everything about wine—and missing its beauty20:45 Making room for joy in everyday life22:15 The advice from Francis's father that may improve your lifeInfoMichael's bookWine Drinking for Inspired Thinking: Uncork Your Creative JuicesMichael's site https://michaelgelb.com/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Send voice or text msgIn Wonderland, nothing is ever quite what it seems, including Alice's birthday. The White Rabbit, who promised to celebrate with her, keeps darting off in all directions. Even the Mad Hatter deflates her hopes for a special day when he un-invites her to tea—because it's not her unbirthday. Feeling lost and forgotten, Alice wonders if anything can turn the day around—until the Cheshire Cat appears with a curious new path to follow. In a land where left is right and up is down, a day full of bummers might just bounce back into the best birthday yet.This reimagined Lewis Carroll portal fantasy tale, Alice's Birthday Bummer, is a Dorktales Classic.WEBPAGE: https://jonincharacter.com/alices-birthday-bummer/FAN PAGE FUN: https://jonincharacter.com/dorktalesfans/ WONDERLAND PLAYLIST: https://jonincharacter.com/wonderland-podcast-playlist-for-kids/ COLOR PAGES: https://bit.ly/dorktalesWonderland ACTIVITY: https://bit.ly/dorktalesEP114colorpageGRAB YOUR FREE PDF list of conversation questions for this episode:  https://dorktalesstorytime.aweb.page/ep114freePDFPARENTS, TEACHERS AND HOMESCHOOLERS: In Alice's Birthday Bummer, young listeners journey through the emotional ups and downs of a birthday that doesn't go as planned. As Alice faces disappointment, confusion, and the chaos of Wonderland, she also learns the importance of expressing her feelings, leaning on her friends, and staying open to unexpected joy. The story gently encourages emotional resilience, empathy, and the idea that a bad day can still hold a happy ending.CREDITS: This episode has been a Jonincharacter production. Today's story was written by Amy Thompson, edited and produced by Molly Murphy. Special thanks to Sabrina Glow for voicing the character, Alice. All other characters performed by Jonathan Cormur. Sound recording and production by Jermaine Hamilton at Pacific Grove Soundworks.Try the Double 0 Quills I SPY game challenge on our Dorktales fan page: https://jonincharacter.com/dorktalesfans/Support the showGROWNUPS: Dorktales Storytime is more than a stories for kids podcast. Every visit to our Once Upon a Time world invites kids to discover reimagined fairy tales, fables, Greek myths, mysteries, fantasy adventures, pirate adventures, bedtime stories, Halloween stories, dinosaur stories, and inspiring stories about historical figures and STEAM pioneers. We believe a well-told story brings families together, opens the door to meaningful conversations, and helps every child know they belong and their imagination can change the world.REACH OUT!Does your child have a question? Send it to us here.We love our fans! Find free goodies: https://jonincharacter.com/dorktalesfans/Support Our Pod: https://www.buzzsprout.com/1267991/supporters/new Music & Lullabies: https://dorktalesstorytime.bandcamp.com/music

Episode 276- SD HistCon North 2026 Pete is joined by Cardner Babakitis of Odd Candy Games and Buried Giant Studios.  They discuss the historical games they played at the inaugural SD HistCon North.   Check out Cardner's games here: https://www.oddcandygames.com/ Time Stamps 15:00- Hellraisers in Kanawha County 19:30- An Infamous Traffic 2nd Edition 27:30- Baltic Empires 33:00- Penitent 42:00- Nicaea 49:00- John Company megagame 1:01:50- Oath with New Foundations 1:08:05- Muddy Buddies 1:09:15- Virgin Queen 1:23:00- Big Shot   Preplanners The next episode is Deckbuilding 301 which focuses on the relationship of Slay the Spire to tabletop games!   Music and Sound Credits Thank you to Hembree for our intro and outro music from their song Reach Out. You can listen to the full song on YouTube here: https://www.youtube.com/watch?v=gQuuRPfOyMw&list=TLGGFNH7VEDPgwgyNTA4MjAyMQ&t=3s You can find more information about Hembree at https://www.hembreemusic.com/.  Thank you to Flash Floods for use of their song Palm of Your Hand as a sting from their album Halfway to Anywhere: https://open.spotify.com/album/2fE6LrqzNDKPYWyS5evh3K?si=CCjdAGmeSnOOEui6aV3_nA Intermission Music: music elevator ext part 1/3 by Jay_You -- https://freesound.org/s/467243/ -- License: Attribution 4.0 Bell with Crows by MKzing -- https://freesound.org/s/474266/ -- License: Creative Commons 0 hammer v2.wav by blukotek -- https://freesound.org/s/337815/ -- License: Creative Commons 0   Contact Follow and reach us on social media on Bluesky @decisionspace.bsky.social. If you prefer email, then hit us up at decisionspa@gmail.com. This information is all available along with episodes at our new website decisionspacepodcast.com. Byeee!

Recorded live at the House of Suze during Tales of the Cocktail in New Orleans 2026.Why This Episode MattersDiscover how the American beefsteak became a tool for political organizing in New York and New Jersey.Learn the feast's essential rules: endless meat, bread as a plate and no concern for remaining clean.Hear how Prohibition and women's suffrage changed public drinking—and the beefsteak itself.Find out how New Jersey preserved the tradition after it faded elsewhere.The ConversationMark Pascal, Francis Schott and Sother Teague take the stage together to explore one of America's messiest, and most political, dining traditions.The American beefsteak began as a nineteenth-century feast where politicians served voters and ward leaders all the steak and beer they could handle. Matching aprons erased the appearance of social rank, and the room became a place to reward loyalty, recruit supporters and build political alliances.The panel lays out the beefsteak's non-negotiables: slices of beef served continuously on pieces of bread, no forks, no knives and traditionally no napkins. Diners eat the meat, stack the bread and use their aprons to wipe their hands. As Sother puts it, the guiding principle was “opulence over elegance.”They trace the tradition through Tammany Hall, organized labor and the East Side–West Side beefsteak rivalry. They also examine how Prohibition and women's suffrage helped transform the formerly all-male event into a more social and mixed-gender gathering.When beefsteaks began disappearing after World War II, New Jersey butcher Garrett “Hap” Nightingale revived them as fundraisers for fire departments, churches, and community organizations. The conversation also compares the beefsteak with Southern pig pickin's, crab boils, clambakes and pancake breakfasts.Along the way, Sother recounts the six-plane journey that brought him to Tales, while Mark and Francis explain how they transported steaks, produce and Himalayan salt bricks from New Jersey to New Orleans.The evening's menu includes brisket, roast beef, Wagyu, house-made mozzarella and steaks finished on 500-degree salt bricks. Steak sauce is permitted, although putting it on the Wagyu may cause Francis emotional distress.Guest BioSother Teague is a bartender, hospitality professional and drinks historian best known for Amor y Amargo and Overthrow Hospitality. He is also a co-host of The Speakeasy and Sauced podcasts.Timestamps00:00 Live from the House of Suze at Tales of the Cocktail02:15 What is an American beefsteak?05:00 Tammany Hall, political organizing and “opulence over elegance”10:00 Six planes, ten cooler bags and salt bricks on an airplane13:00 Excess, Prohibition and the end of the all-male beefsteak21:00 How New Jersey revived the tradition23:00 Pig pickings and other regional communal feasts25:00 Wagyu, salt bricks and the steak-sauce debateInfoSother Teague https://www.overthrowhospitality.com/teamPodcasts: The Speakeasy, SaucedRecorded AtHouse of SuzeTales of the CocktailNew Orleans, LouisianaFeatured PartnersSuze and BCIOld ForesterSerene Craft Beer DistributorsSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

When the world flips upside down, do you think God can flip it back?  How quickly can He do this?  You'll find out that answer today when you meet Sarah Gallander.  God has moved her right where He wants her.  Reach Out to Me:Website: www.dontignorethenudge.comPatreon: www.patreon.com/dontignorethenudgeIG: @dontignorethenudgepodcastPrivate FB group to WATCH interviews: www.dontignorethenudge.com/facebook__________________________________________________________________________________________Business/Personal Coaching with Cori:www.corifreeman.com(951) 923-2674Reach out to Sarah Gallander:Simple Start Connection Call: https://tinyurl.com/fxncsimplestartSarah's Story and Site: https://www.thewellnessmatrix.com/The Functional Nutrition Collective: https://www.fxncbreakthecycle.com/THe Functional Practitioner Network: https://fxpncollaboration.com/ (for practitioners in the functional and integrative space to collaborate, learn, develop on all aspects of their business) 

The OG Regular Joes are back, together again…kind of like the Avengers, sort of. This week, Dave, Barry and Tod kick it off with some random topics and then share their thoughts on the newly release Avengers Doomsday trailer. Also, the Joes have watched all of Apple TV's For All Mankind spin off series, Star City…the bleak but likely accurate view of what the Soviet Space Program might have been like if Russia was the first to lan on the moon and the chaos and paranoia that ensues. There's also a round of What's in the Box. And dont forget to check out this weeks sponsors, Fanboy Collectibles, Danger Island Models and From Dave's Workshop, links in the description below. And remember, there is still time to help "Land the Shuttle" by supporting the campaign with donations or by purchasing merch from the link below. Regular Joes Assemble…and as always, thanks for watching and listening! Links: Fanboy Collectibles - https://www.fanboycollectibles.com Danger Island Models - https://dangerislandmodels.com From Dave's Workshop - https://www.fromdavesworkshop.com Land the Galileo Store - https://land-the-shuttlecraft-galileo.backerkit.com/hosted_preorders Reach Out: e-mail: podcast@regularjoes.com Voice Message: 413-475-1650 Text Message: 413-422-0004 Leave us a review on iTunes or Spotify

This is a Vintage episode from 2010.Why This Episode MattersHow a freedom-loving nation came to outlaw the manufacture, sale and transportation of alcohol through a constitutional amendment.Why women's suffrage, progressive reformers, wealthy industrialists and economic politics created unexpected alliances on both sides of Prohibition.How Prohibition fueled corruption and organized crime while weakening Americans' respect for the law.Why speakeasies helped create nightclubs, cocktail parties and social drinking among men and women.The BanterMark Pascal and Francis Schott debate a New York Times writer who confronted chef Marc Forgione after hearing him berate an employee during service. The Guys agree the chef was out of line, but walking into his kitchen to reprimand him was, too. The ConversationThe Restaurant Guys are joined by author and historian Daniel Okrent to discuss Last Call: The Rise and Fall of Prohibition.Daniel explains how Prohibition grew from a surprisingly broad political coalition that included progressives, suffragists, religious reformers and working-class organizations. Meanwhile, some wealthy conservatives opposed it because they feared government interference—and wanted liquor taxes to replace income taxes.They explore the unintended consequences of America's “noble experiment,” including widespread bribery, poisoned liquor, the creation of national organized-crime networks and a growing disregard for laws that much of the population refused to obey.Prohibition also transformed American social life. Speakeasies welcomed women into public drinking establishments, introduced table service and entertainment, and helped give rise to nightclubs, cocktail parties and the modern dinner party.Daniel also reveals his other claim to fame: inventing fantasy baseball—an achievement Mark considers nearly as important as documenting Prohibition.Guest BioDaniel Okrent is an author, editor and historian whose books include Last Call: The Rise and Fall of Prohibition. A Pulitzer Prize finalist and former public editor of The New York Times, he is also credited with inventing Rotisserie League Baseball, the game that launched modern fantasy sports.Timestamps00:00 When a diner confronts a chef13:45 Daniel Okrent joins the show16:00 How Prohibition became law21:00 Women's suffrage and the temperance movement24:00 America's drinking culture before Prohibition28:40 Why Prohibition began to collapse31:20 Corruption and the rise of organized crime34:40 How speakeasies changed nightlife39:00 Prohibition's lasting cultural impact InfoDaniel's bookAuthor of Last Call: The Rise and Fall of ProhibitionSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Send voice or text msgOH NO! Alice accidentally summoned the Jabberwock who's causing chaos across Wonderland. She's frantic to banish the bullying beast when the Cheshire Cat pops in to lend a paw or… tail? Can this feline mischief-maker help Alice and her friends find a way out of this monster jam? Purrrhaps. Or, maybe what's called for is a little curiosity and self-discovery to show Alice she already glows with the power to send the creature back to his home.This reimagined Lewis Carroll portal fantasy tale, Jabberwock This Way, is a Dorktales Classic.WEBPAGE: https://jonincharacter.com/jabberwock-this-way/FAN PAGE FUN: https://jonincharacter.com/dorktalesfans/ WONDERLAND PLAYLIST: https://jonincharacter.com/wonderland-podcast-playlist-for-kids/ COLOR PAGES: https://bit.ly/dorktalesWonderland GRAB YOUR FREE PDF list of conversation questions for this episode: https://dorktalesstorytime.aweb.page/ep64freeFDFPARENTS, TEACHERS AND HOMESCHOOLERS: Jabberwock This Way is a reimagined story inspired by the poem "Jabberwocky" from Lewis Carroll's classic, Through the Looking Glass. This adventure explores how feelings of fear, shame, and self-doubt can grow after making a mistake. With the encouragement of trusted friends, Alice learns to challenge her negative self-talk, recognize her own strengths, and remember that asking for help is a sign of courage. Ultimately, she discovers that self-confidence, kindness, and believing in herself are the real sources of her greatest power. CREDITS: This episode has been a Jonincharacter production. Today's story was written by Amy Thompson, edited and produced by Molly Murphy. Special thanks to Sabrina Glow for voicing the character, Alice. All other characters performed by Jonathan Cormur. Sound recording and production by Jermaine Hamilton at Pacific Grove Soundworks.Try the Double 0 Quills I SPY game challenge on our Dorktales fan page: https://jonincharacter.com/dorktalesfans/Support the showGROWNUPS: Dorktales Storytime is more than a stories for kids podcast. Every visit to our Once Upon a Time world invites kids to discover reimagined fairy tales, fables, Greek myths, mysteries, fantasy adventures, pirate adventures, bedtime stories, Halloween stories, dinosaur stories, and inspiring stories about historical figures and STEAM pioneers. We believe a well-told story brings families together, opens the door to meaningful conversations, and helps every child know they belong and their imagination can change the world.REACH OUT!Does your child have a question? Send it to us here.We love our fans! Find free goodies: https://jonincharacter.com/dorktalesfans/Support Our Pod: https://www.buzzsprout.com/1267991/supporters/new Music & Lullabies: https://dorktalesstorytime.bandcamp.com/music

Episode 275- Inside the Deck This week Jake, Paul, and Brendan explore the different deck structures of card games.  Things get mathy in this design focused discussion about how combinations of suits and numbers create different decision spaces in games.  Time Stamps 2:00- Air Land and Sea 13:00- The Fox in the Forest 21:45- Jekyll vs Hyde 27:45- Dracula vs Van Helsing 34:30- Coloretto 42:00- Pet Quartet 45:00- Flip 7 50:00- The Mind 55:00- No Thanks 1:01:30- Arboretum 1:09:30- Lost Cities 1:14:00- Schotten Totten 1:16:15- Scout and dnup   Preplanners Up next is a recap from a historical game convention.   Music and Sound Credits Thank you to Hembree for our intro and outro music from their song Reach Out. You can listen to the full song on YouTube here: https://www.youtube.com/watch?v=gQuuRPfOyMw&list=TLGGFNH7VEDPgwgyNTA4MjAyMQ&t=3s You can find more information about Hembree at https://www.hembreemusic.com/.  Thank you to Flash Floods for use of their song Palm of Your Hand as a sting from their album Halfway to Anywhere: https://open.spotify.com/album/2fE6LrqzNDKPYWyS5evh3K?si=CCjdAGmeSnOOEui6aV3_nA Intermission Music: music elevator ext part 1/3 by Jay_You -- https://freesound.org/s/467243/ -- License: Attribution 4.0 Bell with Crows by MKzing -- https://freesound.org/s/474266/ -- License: Creative Commons 0 hammer v2.wav by blukotek -- https://freesound.org/s/337815/ -- License: Creative Commons 0   Contact Follow and reach us on social media on Bluesky @decisionspace.bsky.social. If you prefer email, then hit us up at decisionspa@gmail.com. This information is all available along with episodes at our new website decisionspacepodcast.com. Byeee!

Why This Episode MattersThe Guys taste ʻŌkolehao, a nearly lost Hawaiian spirit made from kī root, and explore its unusual history and revival.Why Michelin retired its Green Star—and why judging sustainability is far more complicated than judging what arrives at the table.The economic problem facing bars devoted exclusively to non-alcoholic cocktails.A simple way to uncover better bottles and better values when restaurant wine-list prices are climbing.The BanterMark Pascal and Francis Schott welcome two of their favorite guests: each other.Longtime listener Kelvin sends the Guys bottle number 125 of 150 from an early release of Ola ʻŌkolehao. They taste the Hawaiian spirit, find notes reminiscent of Scotch and Irish whiskey and dig into its history from its roots in Native Hawaiian culture to its disappearance and modern revival.Naturally, a discussion of spirits aged while being agitated at sea gives Mark an opening Francis never sees coming.The ConversationThe Guys begin with Michelin's decision to retire the Green Star. Recognizing restaurants for responsible sourcing and sustainable practices may be admirable, but Francis and Mark question whether such broad claims can be verified with the same confidence as food, service and the guest experience. That leads to a larger debate about Michelin's expanding reach, changing standards and whether professional restaurant critics still matter in the age of online reviews.Next, they consider the wave of mocktail-only bars and why so many have struggled to stay open. Both believe serious non-alcoholic drinks belong on every good cocktail list, but Mark questions whether a venue serving only zero-proof cocktails can compete economically with restaurants, traditional bars and coffee shops already serving the same audience.Finally, Francis shares a useful restaurant wine hack discovered in Aspen. When the bottle list starts at an uncomfortable price, look at the wines offered by the glass. Ask how many glasses the restaurant pours from a bottle and whether you can order a full bottle of one of those selections. You may find a more interesting wine at a substantially better price.Mark then reveals he has been using essentially the same strategy with pizza since the 1980s.Timestamps00:00 Tasting the revived Hawaiian spirit ʻŌkolehao05:35 The history, disappearance and return of ʻŌkolehao12:15 Why Michelin retired the Green Star16:25 Is Michelin diluting its restaurant standards?19:00 Can mocktail-only bars survive?26:20 Rising restaurant wine prices and the by-the-glass bottle hack31:20 Mark's remarkably similar pizza hackInfoOla ʻŌkolehao Distillery https://thespiritofhawaii.com/Restaurant Guys' Regulars https://restaurantguysregulars.buzzsprout.com/If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Sometimes the directions from the Lord are VERY concise.  This is one of those times.  Today you'll meet Tony Gutierrez, who is also the host of his own podcast called Legacy Echoes.  Today you'll also hear about his "nudge"...God is good.Reach Out to Me:Website: www.dontignorethenudge.comPatreon: www.patreon.com/dontignorethenudgeIG: @dontignorethenudgepodcastPrivate FB group to WATCH interviews: www.dontignorethenudge.com/facebook__________________________________________________________________________________________Business/Personal Coaching with Cori:www.corifreeman.com(951) 923-2674Reach out to Tony Gutierrez:Website: https://tonygutierrezv.com/legacyechoes

Most people see the trucks, the mascot, the sports partnerships, and the brand, but Spero “The Hero” built Good Greek Moving & Storage from something much deeper than marketing.In this episode, we sit down with Spero, founder of Good Greek Moving & Storage, to talk about the real story behind one of Florida's most recognizable service brands.Spero shares how growing up in an immigrant family, serving in law enforcement, joining SWAT, and later stepping into entrepreneurship shaped the way he built his company. He breaks down why trust matters in a service business, how hiring and training changed the moving industry for him, why the right people are everything, and what it takes to scale a brand that can outlive the founder.The Invest Well Show Is Powered by Wall Private Wealth. Reach Out to Learn How to Protect, Grow, and Reduce Taxes on Your Wealth.

This is a Vintage episode from 2006.Why This Episode MattersHow America's cocktail golden age flourished from the Gilded Age through Prohibition and how it eventually gave way to highballs and vodka.Why pre-Prohibition whiskey was stronger, more aromatic and dramatically different from much of what followed.How cocktail historians reconstruct forgotten drinks using antique bar guides, vintage bottles and nearly vanished ingredients.Why Ted Haigh believes cocktails should engage an adult palate rather than conceal alcohol beneath sweetness.BanterMark Pascal and Francis Schott explore the emerging trend of beer cocktails, from shandies and Black Velvets to some considerably more questionable corporate creations.The ConversationCocktail historian Ted Haigh, better known as Dr. Cocktail, traces the rise, decline and early revival of the American cocktail. He explains how elaborate Gilded Age drinks survived Prohibition, only to be displaced by blended whiskey, highballs and increasingly neutral spirits.Ted shares how he uncovers forgotten recipes in antique books and newspapers, then searches for the obscure bottles needed to recreate them. The conversation moves from bonded whiskey and Amer Picon to drinks that deserved to disappear, vodka's reliance on marketing and the disputed 200th anniversary of the cocktail.Guest BioTed Haigh, widely known as Dr. Cocktail, is a cocktail historian, author and award-winning graphic designer. His research, writing and extensive collection of historic bar books, bottles and artifacts helped introduce a new generation to overlooked drinks from the pre-Prohibition and Prohibition eras. He was also one of the founders of the Museum of the American Cocktail. Timestamps00:00 Beer cocktails, shandies and pairing beer with food08:24 The golden age of American cocktails—and the rise of the highball12:19 Pre-Prohibition whiskey and the value of acquired tastes16:31 How forgotten cocktails are discovered and reconstructed20:05 Amer Picon, obscure ingredients and drinks best left behind25:20 The cocktail's disputed anniversary, vodka and raw eggsInfoTed's book Vintage Spirits and Forgotten Cocktails: Prohibition Centennial Edition Museum of the American CocktailCafe D'Alsace https://www.cafedalsace.com/If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Episode 274- 2010-2014 Showdown All four hosts are together to play a game as a way to choose a consensus list of the best board games from the early 2010's.  The format here is from April Mitchell's This/That Showdown: https://boardgamegeek.com/boardgame/463458/thisthat-showdown  Games Mentioned BattleCon, Keyflower, The Resistance Avalon, The Castles of Burgundy, The Great Zimbabwe, Trajan, Charms, Haggis, Hanabi, Glen More, Hanamikoji, Castles of Mad King Ludwig, Patchwork, Linko, Troyes, Libertalia    Preplanners Up next is a discussion of deck design and a recap from a historical game convention.   Music and Sound Credits Thank you to Hembree for our intro and outro music from their song Reach Out. You can listen to the full song on YouTube here: https://www.youtube.com/watch?v=gQuuRPfOyMw&list=TLGGFNH7VEDPgwgyNTA4MjAyMQ&t=3s You can find more information about Hembree at https://www.hembreemusic.com/.  Thank you to Flash Floods for use of their song Palm of Your Hand as a sting from their album Halfway to Anywhere: https://open.spotify.com/album/2fE6LrqzNDKPYWyS5evh3K?si=CCjdAGmeSnOOEui6aV3_nA Intermission Music: music elevator ext part 1/3 by Jay_You -- https://freesound.org/s/467243/ -- License: Attribution 4.0 Bell with Crows by MKzing -- https://freesound.org/s/474266/ -- License: Creative Commons 0 hammer v2.wav by blukotek -- https://freesound.org/s/337815/ -- License: Creative Commons 0   Contact Follow and reach us on social media on Bluesky @decisionspace.bsky.social. If you prefer email, then hit us up at decisionspa@gmail.com. This information is all available along with episodes at our new website decisionspacepodcast.com. Byeee!

This was recorded on-location at Bar Convent Brooklyn 2026Why This Episode MattersHow five generations of the Hayman family helped shape London gin and why James Hayman sees himself as a guardian rather than an owner.Why Old Tom gin is not simply London Dry with extra sugar, and how its robust botanical profile changes classic cocktails.How authentic sloe gin is made with wild blackthorn fruit, months of infusion and considerably more patience than its neon-red reputation suggests.Why rising costs may tempt spirits companies to compromise and why James believes tradition and quality are the family business's best protection.BanterMark Pascal and Francis Schott reflect on Bar Convent Brooklyn and Tales of the Cocktail as places where bartenders, producers and increasingly knowledgeable consumers come together to exchange ideas, discover new spirits and renew old friendships. They also observe that cocktail culture has spread far beyond major cities and debate whether anyone attending an afternoon spirits convention is realistically going to work afterwardThe ConversationRecorded at Bar Convent Brooklyn, Mark and Francis sit down with fifth-generation gin distiller James Hayman to explore more than 160 years of family history of Hayman's Gin.James recalls growing up around the family distillery, where the aromas of botanicals made an early impression and visits to bottle shops became part of family vacations. He explains the responsibility of protecting recipes and methods developed generations earlier while still allowing the business to evolve.The conversation traces gin's transformation from the rough, inconsistent spirit of eighteenth-century London to the more refined styles that emerged during the nineteenth century. James explains the origins of Old Tom gin, why Hayman's helped revive it for modern bartenders.They then turn to sloe gin: wild blackthorn berries, high-proof gin, several months of extraction and the British tradition of carrying a flask to cold-weather sporting events. Francis contrasts real sloe gin with the syrupy versions that once appeared in drinks such as the Red Death and makes the case for restoring the good stuff to the modern cocktail bar.James also discusses Navy Strength gin, the wonderfully questionable gunpowder story behind its proof and the family's determination to keep making gin in London without cheapening its process. The episode closes with a frozen Martinez so good that Mark and Francis briefly consider the practical limitations of employing a frozen bartender.Guest BioJames Hayman is a fifth-generation gin distiller and co-owner of Hayman's Gin, which he runs with his sister, Miranda Hayman, and their father, Christopher. The family has distilled gin since 1863 and continues to produce its London Dry, Old Tom, Sloe and Royal Dock gins using longstanding family recipes and methods. Timestamps00:00 Bar Convent Brooklyn, Tales of the Cocktail and the value of cocktail gatherings07:22 James Hayman joins Mark and Francis at BCB09:00 Growing up inside a five-generation gin family13:00 How London gin evolved—and the origins of Old Tom17:42 Real sloe gin, the Blackthorn cocktail and the Red Death23:38 Why American and British gin habits are so different25:00 Protecting quality when costs rise27:43 The story behind Navy Strength gin30:10 The freezer Martinez and frozen-bartender logisticsInfoHayman's Gin www.haymansgin.com/Bar Convent Brooklyn: Event information www.barconventbrooklyn.com/Email TheGuys@RestaurantGuysPodcast.com for cocktail recipesIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Can you really be friends with an ex you still have feelings for? This Daily Wrap Up Crew debate gets heated as the panel breaks down exes, side dudes, soft life, fake love, and relationship boundaries.In this episode, Eli, Ace, Juu, Plumpiana, and Londa B get into a wild conversation about music artists they can and can't live without, whether exes should stay in your life, what survival mode looks like for men and women, and why side people sometimes get better treatment than actual partners.From Beyoncé and Drake takes to soft girl era debates and relationship honesty, this conversation gets funny, uncomfortable, and brutally real.Tap in and let us know: Can you be friends with an ex if feelings are still there?Enhance Your Experience with #Dailyrapupcrew

William Shatner is an icon, a legend and an unstoppable force of nature. At 95 he is still going strong and continues to be a road warrior…he was recently at the Star Trek Set Tour in Ticonderoga NY for "Shatner Weekend" filled with events, diners, autographs and tours of the original sets, plus fundraising for the new Galileo Shuttle Bay that is under construction. Our own Dave and Brian were there, and they provide all the details of their time with our favorite Star Trek captain! Next, the gang gives their honest review of DC's latest theatrical release, Supergirl…the follow up to last years Superman. A lot has been said in the media about Supergirl, and the Regular Joe's break it all down and share their thoughts on the film, and what I'd performance may mean for DC going forward. There's also a round of What's in the Box. And dont forget to check out this weeks sponsors, Fanboy Collectibles, Danger Island Models and From Dave's Workshop, links in the description below. And remember, there is still time to help "Land the Shuttle" by supporting the campaign with donations or by purchasing merch from the link below. As always, thanks for watching and listening! Links: Fanboy Collectibles - https://www.fanboycollectibles.com Danger Island Models - https://dangerislandmodels.com From Dave's Workshop - https://www.fromdavesworkshop.com Land the Galileo Store - https://land-the-shuttlecraft-galileo.backerkit.com/hosted_preorders Reach Out: e-mail: podcast@regularjoes.com Voice Message: 413-475-1650 Text Message: 413-422-0004 Leave us a review on iTunes or Spotify

This is a Vintage episode from 2010.This show was recorded in 2010 and discusses a high fructose corn syrup study in rats. The current human evidence does not support the Princeton rat-study implication that high fructose corn syrup is uniquely more fattening than sucrose, but excess added sugar in our food supply, as well as obesity, are still of concern today. Why This Episode MattersFred Harvey built one of America's first national hospitality systems, proving that restaurants could scale without abandoning quality, standards, or service.The Harvey organization changed railroad dining from a punchline into a disciplined operation built on fresh ingredients, trained staff, speed, and consistency.Stephen Fried's story connects restaurants to railroads, tourism, the Grand Canyon, Native American art markets, and the development of the American West.Mark Pascal and Francis Schott draw clear connections between Harvey's 19th-century service systems and the invisible cues still used in fine dining today.BanterMark and Francis begin with a discussion of a then-new Princeton study on high fructose corn syrup and weight gain. Francis uses the study to talk about how new food ingredients enter the American marketplace, while Mark argues that the rise of high fructose corn syrup seems difficult to separate from broader changes in the American diet and health.The ConversationStephen Fried joins The Restaurant Guys to discuss Appetite for America, his book about Fred Harvey and the railroad hospitality empire that helped shape dining in the American West. After years of eating terrible food while working around the railroads, Harvey began building trackside restaurants along the Santa Fe Railway. What started as a practical solution for hungry passengers became a national hospitality organization built on fresh ingredients, systems, and service.Stephen explains how Harvey's restaurants served high-quality meals during short train stops, using railroad logistics and refrigerator cars to bring fresh fish, steaks, imported ingredients, and regional specialties to places where good dining was rare.The conversation also explores the Harvey Girls, the trained female workforce that became central to the company's identity and service model. Their precision, speed, and hospitality helped define the Fred Harvey standard.Stephen also discusses the company's role in building American tourism, especially at the Grand Canyon and throughout the Southwest, and addresses its complex relationship with Native American art and culture. After the interview, Mark  and Francis reflect on the “magic” of restaurant service: the invisible signals, staff communication, and hospitality systems that make guests feel known without exposing the machinery behind the experience.Guest BioStephen Fried is an award-winning investigative journalist, essayist, author, and adjunct professor at Columbia University. His book Appetite for America tells the story of Fred Harvey, the entrepreneur whose restaurants, hotels, dining rooms, retail operations, and tourism ventures helped define American hospitality along the Santa Fe Railway and across the West.Timestamps00:00 Mark and Francis discuss a Princeton study on high fructose corn syrup.08:00 Stephen Fried joins the show to talk about Appetite for America and Fred Harvey's railroad hospitality empire.13:00 Fresh ingredients, regional cooking, refrigerator cars, and the surprising sophistication of Harvey's menus.17:00 How the company expanded into hotels, retail, dining cars, the Grand Canyon, and American tourism.21:00 Fred Harvey's relationship with Native American art, commerce, and Southwestern tourism.25:00 The hidden difficulty of running hospitality businesses and the systems Harvey used to maintain standards.33:00 The Harvey Girls, women in hospitality, 37:00 The “cup code,” table signals, fresh coffee, fast service, and the invisible systems behind great hospitality.46:00 Why the Harvey empire failed to become the next Howard Johnson or Hilton.50:00 Mark and Francis reflect on restaurant tells, hospitality magic, and America's contribution to restaurant service.InfoStephen's bookAppetite for America: How Visionary Businessman Fred Harvey Built a Railroad Hospitality Empire That Civilized the Wild West Princeton HFCS study & articlehttps://www.princeton.edu/news/2010/03/22/sweet-problem-princeton-researchers-find-high-fructose-corn-syrup-promptshttps://paw.princeton.edu/article/study-high-fructose-corn-syrup-stirs-criticsOprah suedhttps://www.yahoo.com/entertainment/tv/articles/why-us-beef-industry-once-213000339.htmlIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Episode 273- dnup and Iterative Game Design In this episode we talk about iterative game design.  Why do designers go back to ideas they've already explored?  On that note, we also discuss the new hotness dnup and how designer Kai Kajino built it upon the foundation of his modern classic hit Scout. Timestamps 3:30- iterative design 32:20- Scout 46:00- dnup   Preplanners We have another decade draft coming up soon!   Music and Sound Credits Thank you to Hembree for our intro and outro music from their song Reach Out. You can listen to the full song on YouTube here: https://www.youtube.com/watch?v=gQuuRPfOyMw&list=TLGGFNH7VEDPgwgyNTA4MjAyMQ&t=3s You can find more information about Hembree at https://www.hembreemusic.com/.  Thank you to Flash Floods for use of their song Palm of Your Hand as a sting from their album Halfway to Anywhere: https://open.spotify.com/album/2fE6LrqzNDKPYWyS5evh3K?si=CCjdAGmeSnOOEui6aV3_nA Intermission Music: music elevator ext part 1/3 by Jay_You -- https://freesound.org/s/467243/ -- License: Attribution 4.0 Bell with Crows by MKzing -- https://freesound.org/s/474266/ -- License: Creative Commons 0 hammer v2.wav by blukotek -- https://freesound.org/s/337815/ -- License: Creative Commons 0   Contact Follow and reach us on social media on Bluesky @decisionspace.bsky.social. If you prefer email, then hit us up at decisionspa@gmail.com. This information is all available along with episodes at our new website decisionspacepodcast.com. Byeee!

Hotel Jerome general manager Stephane Lacroix shares how Aspen's historic luxury hotel preserves its soul, builds a culture of service and delivers a guest experience rooted in quiet luxury. Why This Episode MattersWhy true luxury is more about attention than flashHow historic hotels stay relevant without losing their sense of placeWhat leaders can do to build trust before asking employees to performWhy excellent  service depends on communication and recovery, not perfectionBanterMark Pascal and Francis Schott begin their Aspen Food & Wine Classic adventure at Hotel Jerome, where they found what they considered the best cocktail bar in Aspen: Bad Harriet. The clue that someone was paying attention? A bottle of Hans Reisetbauer Carrot Eau de Vie on the back bar, which is not exactly the sort of thing that wanders in by accident.The ConversationStephane Lacroix joins Mark and Francis at Hotel Jerome in Aspen to talk about leadership, luxury and the daily work of making guests feel deeply cared for. He traces his path from French hospitality and sommelier training to roles at some of the world's most celebrated hotels and restaurants, including Hôtel de Paris Monte-Carlo, the Ritz Paris, the Watergate Hotel, Hotel Bel-Air and Baccarat Hotel New York.The conversation centers on Hotel Jerome, a historic Aspen property that Stephane describes as having real soul. Rather than reinventing the hotel, his work is to protect its character, connect with the community and keep the guest experience current without making it feel generic.Mark shares a story from Julie's childhood visit to Hotel Jerome, when a young guest who wanted McDonald's was served exactly that under a cloche. For Mark and Francis, it becomes a perfect example of hospitality: making someone feel like the most important person in the room.Stephane also discusses training, trust, service recovery and why great hospitality cannot be scripted. The team is expected to communicate mistakes, recover quickly and quietly watch over guests without overwhelming them. By the end, he defines modern luxury as “quiet luxury”: knowing who your guests are, being there when they need you and letting them be when they do not.Timestamps0:00 Mark and Francis introduce Hotel Jerome and Bad Harriet3:30 Stephane Lacroix joins from Aspen4:40 From French hospitality school to Ducasse, the Ritz and the Watergate9:30 Why hospitality people should only text from the car12:15 The McDonald's-under-a-cloche story15:00 Hotel Jerome's history, soul and sense of place18:30 Resetting the hotel and the team each spring25:00 Understated luxury and Aspen's local culture30:30 Training, trust and avoiding scripted service35:30 Mistakes, recovery and treating every guest like a VIP41:00 Quiet luxury and the power of human connectionBioStephane Lacroix is the general manager of Hotel Jerome in Aspen, Colorado, part of Auberge Resorts Collection. His hospitality career includes work at Hôtel de Paris Monte-Carlo, the Ritz Paris, the Watergate Hotel, Hotel Bel-Air, the Beverly Hills Hotel, Waldorf Astoria Beverly Hills and Baccarat Hotel New York. At Hotel Jerome, he leads one of Aspen's most historic luxury hotels with a focus on culture, community and deeply personal service.InfoHotel JeromePart of Auberge Resorts CollectionAspen, Coloradohttps://aubergeresorts.com/hoteljerome/Bad HarrietHotel Jerome's speakeasy cocktail bar https://aubergeresorts.com/hoteljerome/dine/bad-harriet/If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

This week, Dave and Barry and joined by friend of the show, Eben the Collector. Eben is a long time supporter of the Regular Joes and the host of his own YouTube show called the Spice Runners Lounge. We dive into Eben's journey as a collector, we take a look at his amazing collection and focus in on a few of his favorites and we also do a round of What's in the Box. You can watch Eben on the Spice Runners Lounge Friday nights on YouTube, the link is below. And dont forget to check out this weeks sponsors, Fanboy Collectibles, Danger Island Models and From Dave's Workshop, links in the description below. As always, thanks for watching and listening! Links: Spice Runners Lounge - https://www.youtube.com/c/SpiceRunnersLounge Fanboy Collectibles - https://www.fanboycollectibles.com Danger Island Models - https://dangerislandmodels.com From Dave's Workshop - https://www.fromdavesworkshop.com Land the Galileo Store - https://land-the-shuttlecraft-galileo.backerkit.com/hosted_preorders Reach Out: e-mail: podcast@regularjoes.com Voice Message: 413-475-1650 Text Message: 413-422-0004 Leave us a review on iTunes or Spotify

Recorded at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott continue their conversations with three people who know how to make complicated subjects feel immediate: sommelier and wine communicator Amanda McCrossin, Master Sommelier and restaurateur Bobby Stuckey, and chef, author and television host Andrew Zimmern.Why You Should ListenAmanda McCrossinWhy wine should feel fun and accessible—not like knowledge you had to inherit.The case for putting ice in wine, trusting your own taste and keeping “wine-tainment” accurate.Bobby StuckeyWhy strong restaurant culture still depends on standards, systems and “constant, gentle pressure.”How growing a restaurant group can create meaningful opportunities for the people who helped build it.Andrew ZimmernWhat convinced him to enter the competition-show world with Food Network's Pitmasters.How regional barbecue is evolving through Japanese, South Asian and other cultural influences.Why great barbecue depends on balance, excellent meat and precise doneness—and why live-fire cooking is not automatically barbecue.The GuestsAmanda McCrossinAmanda McCrossin is a certified sommelier, wine personality and creator of SommVivant, where she makes wine approachable across Instagram, TikTok and YouTube. A former sommelier and wine director at PRESS Restaurant in Napa Valley, she now hosts the Wine Access Unfiltered Podcast, contributes to Wine Enthusiast and speaks at major food and wine events around the world. Amanda's sitehttps://www.amandamccrossin.com/Bobby StuckeyBobby Stuckey is a Master Sommelier and founder and partner of Frasca Hospitality Group. After working at The Little Nell and The French Laundry, he co-founded Frasca Food and Wine in Boulder, inspired by the hospitality and cuisine of Friuli-Venezia Giulia.The group also includes Tavernetta, Sunday Vinyl, Pizzeria Alberico, Osteria Alberico and Tavernetta Vail. Stuckey is also a winemaker, cookbook author and longtime advocate for independent restaurants and hospitality professionals.Frasca Hospitality Grouphttps://www.frascahospitalitygroup.com/team-member/bobby-stuckey/Andrew ZimmernAndrew Zimmern is an Emmy- and James Beard Award-winning television host, chef, writer, teacher and producer best known for the Bizarre Foods franchise. He is also the host and head judge of Food Network's Pitmasters, a competition in which teams manage fire, fatigue and continuous barbecue challenges over an extended cook. His other projects include Wild Game Kitchen, books, culinary travel experiences and media companies Food Works and Intuitive Content. Andrew's sitehttps://andrewzimmern.com/Timestamps0:00 The small restaurant world—and the second round of conversations from Aspen2:10 Amanda McCrossin: Making wine less intimidating and more fun10:30 Ice in wine, personal taste and the controversy of la piscine15:30 The ten-year road to becoming an “overnight” wine-media success22:30 Bobby Stuckey: Building destination restaurants outside major dining capitals29:30 Growth, restaurant culture and the systems behind great hospitality37:00 Andrew Zimmern on Pitmasters, open-fire cooking and luxury ice fishing44:30 Regional barbecue, global influences and what separates great from merely good56:30 Andrew discovers the unofficial appetizer hiding at the end of the skewerIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Episode 272- The Old King's Crown Pete is joined by Jaffles ( https://www.youtube.com/@Jaffles-gaming ) to do a deep dive of the hottest game from last year: The Old King's Crown.  They also chat about what types of games inspire players to dig deep and get obsessed.   Timestamps 5:00- why we get obsessed with games 18:15- intro to Old King's Crown 24:00- personal reviews 27:30- exploring the decision space 47:15- spring decisions 56:45- player count considerations 1:10:15- summer and autumn decisions 1:20:00- faction asymmetry 1:39:00- final thoughts   Preplanners We have another decade draft coming up soon!   Music and Sound Credits Thank you to Hembree for our intro and outro music from their song Reach Out. You can listen to the full song on YouTube here: https://www.youtube.com/watch?v=gQuuRPfOyMw&list=TLGGFNH7VEDPgwgyNTA4MjAyMQ&t=3s You can find more information about Hembree at https://www.hembreemusic.com/.  Thank you to Flash Floods for use of their song Palm of Your Hand as a sting from their album Halfway to Anywhere: https://open.spotify.com/album/2fE6LrqzNDKPYWyS5evh3K?si=CCjdAGmeSnOOEui6aV3_nA Intermission Music: music elevator ext part 1/3 by Jay_You -- https://freesound.org/s/467243/ -- License: Attribution 4.0 Bell with Crows by MKzing -- https://freesound.org/s/474266/ -- License: Creative Commons 0 hammer v2.wav by blukotek -- https://freesound.org/s/337815/ -- License: Creative Commons 0   Contact Follow and reach us on social media on Bluesky @decisionspace.bsky.social. If you prefer email, then hit us up at decisionspa@gmail.com. This information is all available along with episodes at our new website decisionspacepodcast.com. Byeee!

Recorded live at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott sit down with four influential voices shaping American food and hospitality. Food & Wine Editor in Chief Hunter Lewis and chefs Claudette Zepeda, Cassidee Dabney, and Melissa Perello.Why You Should ListenHunter LewisWhy the Aspen Classic feels like “adult food and wine summer camp” and still makes even celebrated chefs bring their A game.How live events and genuine human connection offer something algorithms and AI cannot replicate.Claudette ZepedaHow growing up between Tijuana and San Diego shaped her expansive understanding of Mexican cuisine, migration, and cultural identity.Why authenticity is personal and how Cooking the Borderlands preserves the recipes and stories that might otherwise disappear.Cassidee DabneyHow Appalachian cooks transform seasonal necessity, preservation, and humble ingredients into deeply expressive cuisine.Why the future of luxury dining may be less about spectacle and more about thoughtful food, analog experiences, and being genuinely cared for.Melissa PerelloHow Frances and Octavia became enduring San Francisco neighborhood restaurants by building committed teams and lasting community relationships.Why restaurant longevity depends on consistency, evolution, and doing excellent work long after the opening-night attention has moved elsewhere.The GuestsHunter LewisHunter Lewis has served as Editor in Chief of Food & Wine since 2017. A former professional cook, he previously held senior editorial roles at Cooking Light, Southern Living, Bon Appétit, and Saveur. Under his leadership, Food & Wine has received honors from the James Beard Foundation, the IACP, and the American Society of Magazine Editors.Food & Wine https://www.foodandwine.com/Claudette ZepedaClaudette Zepeda is a San Diego–based chef, writer, television personality, and founder of Chispa Hospitality. Her cooking explores regional Mexican food and the cultural exchange found along the U.S.–Mexico border.Her debut cookbook, Cooking the Borderlands: Spice and Smoke Between Mexico and the States, combines personal stories with more than 100 recipes reflecting the intertwined communities and culinary traditions of the borderlands. Cassidee DabneyCassidee Dabney is Executive Chef of The Barn at Blackberry Farm in Walland, Tennessee. She joined Blackberry Farm in 2010 and became executive chef of The Barn in 2015.Her multicourse menus express Blackberry Farm's seasonal Foothills Cuisine, drawing from Appalachian traditions, the property's gardens, and regional farms. The Barn has received James Beard Awards for Outstanding Wine Program and Outstanding Service. Blackberry Farm, Walland, TNhttps://www.blackberryfarm.com/ Melissa PerelloMelissa Perello is the chef-owner of Frances and Octavia in San Francisco. A Culinary Institute of America graduate and former Food & Wine Best New Chef, she is known for seasonal California cooking that combines fine-dining technique with the warmth and accessibility of a neighborhood restaurant.Frances offers a rotating, ingredient-driven menu in a relaxed neighborhood setting, while sister restaurant Octavia presents Perello's modern California sensibility on a larger scale. Frances Restaurant, San Francisco, CAhttps://www.frances-sf.com/Timestamps1:00 Hunter Lewis: Why Aspen makes the food world bring its A game4:00 Live events, human connection, and what AI cannot replicate8:00 Claudette Zepeda: The multicultural food of Tijuana and the borderlands16:00 Preserving family recipes, defining authenticity, and cooking under pressure27:30 Cassidee Dabney: What defines Appalachian cuisine35:30 The future of luxury hospitality and making home cooking luxurious42:30 Melissa Perello: Building Frances and Octavia for the long haul51:30 Restaurant community, staff longevity, and the next chapter in San FranciscoIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com