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In this episode, Kristin Renfro, a California condemnation attorney, joins the show to discuss inverse condemnation and its intersection with tort law. Kristen describes her experience litigating a case involving a catastrophic landslide. She details how inverse condemnation differs from tort law in that it requires no fault—only that a public project caused damage. Kristen explains the legal and scientific challenges of proving causation, including the need for expert geological and geotechnical testimony, and outlines the strategic decisions made during the trial. The conversation also touches on broader implications for property owners, utilities, and constitutional rights, especially in light of California's progressive stance on public utility liability. The episode concludes with Renfro's review of a recent trip to see Dead & Company at the Sphere in Las Vegas. Links: https://www.linkedin.com/in/kditlev/
In episode 1871, Jack and Miles are joined by co-host of One of Us with Fin and Chris, Chris Renfro, to discuss… Pete’s Pentagon - Cocaine, Illegal Wire Taps and HUGE Sh*ts, Nathan Fielder Probably Isn’t Going to Improve Aviation Safety After All and more! White House stunned as Hegseth inquiry brings up illegal wiretap claims Vicious interpersonal conflicts among Hegseth staff cloud leak investigation Can a Comedian Reform Aviation Safety? Can Nathan Fielder Save You From Dying in a Plane Crash? Nathan Fielder Ended “The Rehearsal” With His Most Deranged Stunt Yet Pilots React to The Rehearsal Boeing Agrees to Plead Guilty to Felony in Deal With Justice Department Could Nathan Fielder’s Scheme to Prevent Airline Crashes Actually Work? The Collision At Tenerife How speaking up can save lives ‘You do not cross them’: Hierarchy and emotion in doctors' narratives of power relations in specialist training Hierarchy and medical error: speaking up when witnessing an error. Aviation Industry Scandals: Capitalism Makes Air Travel Deadly Airline Pilots Demand Higher Wages and Better Treatment LISTEN: Diagonals by Stereo LabSee omnystudio.com/listener for privacy information.
Meatball and Big Dipper are joined by actor, comedian, and podcast host Chris Renfro. They talk about NYC being full of piss, his time starring in ‘Oh Mary!' on Broadway, and his love of getting naked on stage. Put some pudding in the chat if you want to hear them talk about ‘spooky scary dicks!”Follow @themeatskeleton Listen to Sloppy Seconds Ad-Free AND One Day Early on MOM Plus Call us with your sex stories at 213-536-9180! Or e-mail us at sloppysecondspod@gmail.com FOLLOW SLOPPY SECONDS FOLLOW BIG DIPPER FOLLOW MEATBALL SLOPPY SECONDS IS A FOREVER DOG AND MOGULS OF MEDIA (M.O.M.) PODCAST Learn more about your ad choices. Visit megaphone.fm/adchoices
On today's show: Bud and the Garage Guys talk magic mirrors, Chevy news and rumors, heavy equipment wraps and the Mitty at Michelin Raceway Road Atlanta. Plus part 2 of our interview with Tiffiney and Beau Renfro, founders of Dirty Money Racing. Informative automotive buffoonery sponsored by Concept One Pulley Systems, Brad's Bars, and Tim's Auto Upholstery.
IWP Ep78 Christopher Renfro - The Two Eighty Project and Friend of a Friend SF. Today I'm talking with Christopher Renfro of the 280 Project and Friend of a Friend Wine shop. This conversation has been a long time coming but we finally made it happen and had a great discussion and the history of the 280 project and where it's going, about San Francisco, the Bay Area and vineyards in Napa and Sonoma. Christopher also lets us know how anyone can help the project and shares some inspiration. You can find out more about what Christopher is doing at https://www.280project.com and https://www.friendofafriendsf.com/ and follow him at https://www.instagram.com/280projectFollow the podcast at www.instagram.com/indiewinepodcast or email indiewinepodcast@gmail.com with questions, comments or feedback. Please rate or subscribe or if you are able consider making a donation to help me keep telling wine stories ad free and available for everyone. - www.patreon.com/IndieWinePodcast https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547 https://open.spotify.com/show/06FsKGiM9mYhhCHEFDOwjb.https://linktr.ee/indiewinepodcast
Ah, yes. Another peaceful week in the universe. Oh, sorry, you thought we were talking about our universe? You're invited to join Fin and Chris for a week of leisure, sun, and good tidings on the planet Hoop Hoop. It's the vacation they—and you—deserve. One of Us is hosted and produced by Chris Renfro and Fin Argus. It's executive produced by Myrriah Gossett and Erica Getto for Good Get. Myrriah Gossett is our sound designer, and our theme music is produced by Fin Argus and Brendan Chamberlain-Simon. Our show art was drawn by Fin Argus, and photographed by Mike and Matt McCarty. You can follow One Of Us on Instagram and TikTok at @oneofus.pod. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Jeff 'Chalkx' Fox and Daniel 'Gumby' Vreeland are back in your earholes with their UFC London prelims betting guide! This weekend, the UFC octagon sets down in London, England for a very strong UFC Fight Night. On this episode, the boys preview all six fights on the main card and give out their locks, dogs, props, and parlays. Listen in and tag along! Time Stamps:0:00 - Intro2:32 - Nathaniel Wood vs Morgan Charrière6:10 - Jordan Vucenic vs Chris Duncan12:02 - Molly McCann vs Alexia Thainara15:18 - Kevin Holland vs Gunnar Nelson18:36 - Jan Błachowicz vs Carlos Ulberg23:42 - Leon Edwards vs Sean Brady Exclusive SGPN Bonuses And Linkshttp://linktr.ee/sportsgamblingpodcastFollow The Sports Gambling Podcast X/Twitter - https://x.com/GamblingPodcastInstagram - https://www.instagram.com/sportsgamblingpodcastTikTok - https://www.tiktok.com/@gamblingpodcastFacebook - http://www.facebook.com/sportsgamblingpodcastFollow The Sports Gambling Podcast HostsSean Green - http://www.twitter.com/seantgreenRyan Kramer - http://www.twitter.com/kramercentricGambling problem? Call 1-800-GAMBLER CO, DC, IL, IN, LA, MD, MS, NJ, OH, PA, TN, VA, WV, WY Call 877-8-HOPENY or text HOPENY (467369) (NY) Call 1-800-327-5050 (MA)21+ to wager. Please Gamble Responsibly. Call 1-800-NEXT-STEP (AZ), 1-800-522-4700 (KS, NV), 1-800 BETS-OFF (IA), 1-800-270-7117 for confidential help (MI)
Jeff 'Chalkx' Fox and Daniel 'Gumby' Vreeland are back in your earholes with their UFC London prelims betting guide! This weekend, the UFC octagon sets down in London, England for a very strong UFC Fight Night. On this episode, the boys preview all six fights on the main card and give out their locks, dogs, props, and parlays. Listen in and tag along! Time Stamps:0:00 - Intro2:32 - Nathaniel Wood vs Morgan Charrière6:10 - Jordan Vucenic vs Chris Duncan12:02 - Molly McCann vs Alexia Thainara15:18 - Kevin Holland vs Gunnar Nelson18:36 - Jan Błachowicz vs Carlos Ulberg23:42 - Leon Edwards vs Sean Brady Exclusive SGPN Bonuses And Linkshttp://linktr.ee/sportsgamblingpodcastFollow The Sports Gambling Podcast X/Twitter - https://x.com/GamblingPodcastInstagram - https://www.instagram.com/sportsgamblingpodcastTikTok - https://www.tiktok.com/@gamblingpodcastFacebook - http://www.facebook.com/sportsgamblingpodcastFOLLOW The Hosts On Social MediaJeff Fox - http://www.twitter.com/jefffoxwriterDaniel Vreeland - http://www.twitter.com/gumbyvreelandShow - http://www.twitter.com/sgpnmmaGambling problem? Call 1-800-GAMBLER CO, DC, IL, IN, LA, MD, MS, NJ, OH, PA, TN, VA, WV, WY Call 877-8-HOPENY or text HOPENY (467369) (NY) Call 1-800-327-5050 (MA)21+ to wager. Please Gamble Responsibly. Call 1-800-NEXT-STEP (AZ), 1-800-522-4700 (KS, NV), 1-800 BETS-OFF (IA), 1-800-270-7117 for confidential help (MI)
Badgers starting center Jake Renfro joins Bernie and Perko to talk about how Jeff Grimes is helping the team get back to Badger football, why he believes in Luke Fickell, the growth of the offensive line, and much more. Please subscribe, rate, and review wherever you are listening! It helps the show grow and reach new audiences. Follow us on Twitter @BleavInBadgers and Instagram @BleavInBadgers. And make sure to check out Perko's weekly show with BadgerBlitz publisher Jon McNamara on YouTube. While you're at it, tune into the Money Down Podcast with James White, Sojourn Shelton, and Warren Herring. Make sure to get your hands on a copy of Rich Thompson's book Relentless, which we will be reviewing in the future: https://a.co/d/7jZQ5zC
Hi, Spring fans! In today's installment, I talk to Spring legend Glenn Renfro.
It's Valentine's Day week, and our hearts are on fire. So we're back to the Platonic Love Bubble, outside of the realm of space and time, for a gravity-defying catch-up with our co-captains. And when Fin and Chris finish their love questionnaire, all will finally be revealed. Make sure to listen to the end of this episode, and check out our first visit to the Platonic Love Bubble, where Chris and Fin cover the first half of the 36 Questions list! (But you can totally do that after listening to this episode, we're all about a choose your own adventure.) One of Us is hosted and produced by Chris Renfro and Fin Argus. It's executive produced by Myrriah Gossett and Erica Getto for Good Get. Myrriah Gossett is our sound designer, and our theme music is produced by Fin Argus and Brendan Chamberlain-Simon. Our show art was drawn by Fin Argus, and photographed by Mike and Matt McCarty. You can follow One Of Us on Instagram and TikTok at @oneofus.pod. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Welcome to the weekly podcast of Pastor Ottis Barnett and Calvary Church in Inverness, Florida. Our focus is to reach the lost, rebuild relationships, encourage the community, and grow families through relevant Bible teachings, exciting worship, and family-based programs. For more information, visit calvary.online.
Welcome to the weekly podcast of Pastor Ottis Barnett and Calvary Church in Inverness, Florida. Our focus is to reach the lost, rebuild relationships, encourage the community, and grow families through relevant Bible teachings, exciting worship, and family-based programs. For more information, visit calvary.online.Welcome to the weekly podcast of Pastor Ottis Barnett and Calvary Church in Inverness, Florida. Our focus is to reach the lost, rebuild relationships, encourage the community, and grow families through relevant Bible teachings, exciting worship, and family-based programs. For more information, visit calvary.online.
Cardiovascular disease is the #1 killer of women. Join LaVonda and Beth on this episode as we break down who is at risk, how you can protect yourself, and we introduce you to a survivor who had her first cardiac event at just 38 years old. Learn more about how to protect the ones you love at the American Heart Association website, www.heart.org
It's not every day that we get to witness someone's process on the eve of a major creative milestone. Today's one of those special days. Join us in celebrating our dear friend Chris Renfro as they make their Broadway debut in Oh, Mary! Mo and Chris discuss how Chris landed one of Broadway's most exciting roles as Mary's Teacher, the skills they're hoping to develop off stage during their run, and how they've built a creative community every step of the way. Plus, our first evil poem! You can follow Chris on Instagram @themeatskeleton. Make sure to check out their podcast One of Us with Fin and Chris on Apple, Spotify, and beyond; here's Mo's episode of the show. And of course, go see Oh, Mary! to catch Chris in action. And make sure you're following us on Instagram @meauxpas and @worsethanyoushow for continued LA fire resources and mutual aid groups. Worse Than You with Mo Fry Pasic is hosted and produced by Mo Fry Pasic. Our executive producers are Erica Getto, Myrriah Gossett, and Lauren Mandel. We're on Instagram and TikTok @worsethanyoushow, and you can follow Good Get on YouTube for exclusive video content. Worse Than You with Mo Fry Pasic is a Good Get and Disco Nap Co-Production. Learn more about your ad choices. Visit megaphone.fm/adchoices
One in three youth will navigate life on their own. This means they do not have a consistent adult in their life. Together We Thrive exists to do just that, pair a Life Coach with a youth in North Texas to help bridge that gap. In our latest edition of Truth In Texas Banking, we introduce you to a former news anchor who created Together We Thrive. Listen as she shares her story of how a mission trip in Nigeria resulted in this new venture.
In our new episode of "Recovered: Interviews with Alcoholics," we talk with Darren Renfro, Next Step Coordinator at the Men's House, about his Step 1 experience and witnessing the miracles of our Men's Program. All donations help us provide programs and services—including Family Support—to alcoholics and their families at no cost. To donate, text MAGGIES to 44321 or visit magdalenhouse.org/donate. The Magdalen House is a 501c3 nonprofit organization helping alcoholics achieve sobriety and sustain recovery from alcoholism at no cost. It is based on 12-step spiritual principles. Please note that the curriculum we teach through our programs is from the Big Book of Alcoholics Anonymous. However, we are not an A.A. group, and we are not associated with Alcoholics Anonymous World Services, Inc.
Happy Holidays Fam! Enjoy a classic from the archive. Tryst Denfro (Chris Renfro, Queer as Folk) keeps a full beat of makeup for anyone who needs it. Chris Renfro: @themeatskeleton -- SHOW INFORMATION Mega HQ Get ad free + bonus content with MEGA PREMIUM Support Us on Patreon Instagram: @MegaThePodcast Twitter: @MegaThePodcast Follow Holly and Greg Holly Laurent: Twitter | Instagram Greg Hess: Twitter | Instagram Music by Julie B. Nichols Edited by Brian Biancardi Learn more about your ad choices. Visit megaphone.fm/adchoices
Swallowed up in a blast of stardust, Roz coughs and shields her eyes as two figures emerge, the cosmic co-hosts of One of Us, Fin Argus and Chris Renfro!!! It's triple the terror as these three divas dig up stories of sleep paralysis demons, ghostly attachments, and the time Fin was almost trapped in an abandoned AND haunted hospital! Want to share YOUR paranormal experience on the podcast? Email your *short* stories to GhostedByRoz@gmail.com and maybe Roz will read it out loud on the show... or even call you! Be sure to follow the show @GhostedByRoz on Instagram. Support this podcast by shopping our latest sponsor deals and promotions at this link: https://bit.ly/3WwYCsr Learn more about your ad choices. Visit megaphone.fm/adchoices
In the latest episode of Truth in Texas Banking, LaVonda sits down with Deborah Duncan, dear friend of our Veritex family and host of Great Day Houston on KHOU-TV. Known for her role on Houston's beloved morning show, Deborah is also a passionate advocate for The Salvation Army and enjoys spotlighting those making a difference in the community. Together, LaVonda and Deborah explore the significance of giving back and how Deborah balances her daily life to pursue her passion for philanthropy. Catch this inspiring conversation in our newest episode!
This week, we are joined by the fantastic Paul A. Brooks and Sierra Renfro and we are talking all about their new film Hunting for the Hag. Paul directed and co-wrote the film with Sierra who also stars as the character Candy. We had an absolute blast chatting with them and we hope you enjoy the episode! Hunting For the Hag is now available to watch on Tubi and Plex. Check out Paul's social media pages here:Instagram: https://www.instagram.com/cupcupdrinks/ Check out Sierra's social media pages here:Instagram: https://www.instagram.com/sierrarenfro/ Check out Into The Night Motion Pictures here: Instagram: https://www.instagram.com/intothenightmp/ If you've enjoyed listening to our show, then give us a 5-star rating. We'd greatly appreciate it! Be sure to follow, Like, and Subscribe to us on all our social media sites: YouTube: https://www.youtube.com/@houseofghoulsDiscord: https://discord.gg/ghoulsquadMerch Store: https://www.ghoulsquadshop.comFacebook: https://www.facebook.com/groups/houseofghouls Instagram: https://www.instagram.com/houseofghoulspodcast/ You can find Ian on social media here: TikTok: https://www.tiktok.com/@ian.vanghoulInstagram: https://www.instagram.com/ianvanghoul/ You can find Colby on social media here: TikTok: https://www.tiktok.com/@colby_does_horror Instagram: https://www.instagram.com/colby.does.horror/YouTube: https://www.youtube.com/@Colby.Does.Horror Thanks for listening/watching. Have a great week and stay safe out there!!
In the 1980s, as HIV/AIDS ravaged queer communities and communities of color in the United States and beyond, a straight white teenager named Ryan White emerged as the face of the epidemic. Diagnosed with hemophilia at birth, Ryan contracted HIV through contaminated blood products. In 1985, he became a household name after he was barred from attending his Indiana middle school. As Ryan appeared on nightly news broadcasts and graced the covers of popular magazines, he was embraced by music icons and well-known athletes, achieving a curious kind of stardom. Analyzing his struggle and celebrity, Paul M. Renfro's powerful biography grapples with the contested meanings of Ryan's life, death, and afterlives. As Renfro argues in The Life and Death of Ryan White: AIDS and Inequality in America (UNC Press, 2024), Ryan's fight to attend school forced the American public to reckon with prevailing misconceptions about the AIDS epidemic. Yet his story also reinforced the hierarchies at the heart of the AIDS crisis. Because the "innocent" Ryan had contracted HIV "through no fault of his own," as many put it, his story was sometimes used to blame presumably "guilty" populations for spreading the virus. Reexamining Ryan's story through this lens, Renfro reveals how the consequences of this stigma continue to pervade policy and cultural understandings of HIV/AIDS today. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network
In the 1980s, as HIV/AIDS ravaged queer communities and communities of color in the United States and beyond, a straight white teenager named Ryan White emerged as the face of the epidemic. Diagnosed with hemophilia at birth, Ryan contracted HIV through contaminated blood products. In 1985, he became a household name after he was barred from attending his Indiana middle school. As Ryan appeared on nightly news broadcasts and graced the covers of popular magazines, he was embraced by music icons and well-known athletes, achieving a curious kind of stardom. Analyzing his struggle and celebrity, Paul M. Renfro's powerful biography grapples with the contested meanings of Ryan's life, death, and afterlives. As Renfro argues in The Life and Death of Ryan White: AIDS and Inequality in America (UNC Press, 2024), Ryan's fight to attend school forced the American public to reckon with prevailing misconceptions about the AIDS epidemic. Yet his story also reinforced the hierarchies at the heart of the AIDS crisis. Because the "innocent" Ryan had contracted HIV "through no fault of his own," as many put it, his story was sometimes used to blame presumably "guilty" populations for spreading the virus. Reexamining Ryan's story through this lens, Renfro reveals how the consequences of this stigma continue to pervade policy and cultural understandings of HIV/AIDS today. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history
In the 1980s, as HIV/AIDS ravaged queer communities and communities of color in the United States and beyond, a straight white teenager named Ryan White emerged as the face of the epidemic. Diagnosed with hemophilia at birth, Ryan contracted HIV through contaminated blood products. In 1985, he became a household name after he was barred from attending his Indiana middle school. As Ryan appeared on nightly news broadcasts and graced the covers of popular magazines, he was embraced by music icons and well-known athletes, achieving a curious kind of stardom. Analyzing his struggle and celebrity, Paul M. Renfro's powerful biography grapples with the contested meanings of Ryan's life, death, and afterlives. As Renfro argues in The Life and Death of Ryan White: AIDS and Inequality in America (UNC Press, 2024), Ryan's fight to attend school forced the American public to reckon with prevailing misconceptions about the AIDS epidemic. Yet his story also reinforced the hierarchies at the heart of the AIDS crisis. Because the "innocent" Ryan had contracted HIV "through no fault of his own," as many put it, his story was sometimes used to blame presumably "guilty" populations for spreading the virus. Reexamining Ryan's story through this lens, Renfro reveals how the consequences of this stigma continue to pervade policy and cultural understandings of HIV/AIDS today. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/medicine
In the 1980s, as HIV/AIDS ravaged queer communities and communities of color in the United States and beyond, a straight white teenager named Ryan White emerged as the face of the epidemic. Diagnosed with hemophilia at birth, Ryan contracted HIV through contaminated blood products. In 1985, he became a household name after he was barred from attending his Indiana middle school. As Ryan appeared on nightly news broadcasts and graced the covers of popular magazines, he was embraced by music icons and well-known athletes, achieving a curious kind of stardom. Analyzing his struggle and celebrity, Paul M. Renfro's powerful biography grapples with the contested meanings of Ryan's life, death, and afterlives. As Renfro argues in The Life and Death of Ryan White: AIDS and Inequality in America (UNC Press, 2024), Ryan's fight to attend school forced the American public to reckon with prevailing misconceptions about the AIDS epidemic. Yet his story also reinforced the hierarchies at the heart of the AIDS crisis. Because the "innocent" Ryan had contracted HIV "through no fault of his own," as many put it, his story was sometimes used to blame presumably "guilty" populations for spreading the virus. Reexamining Ryan's story through this lens, Renfro reveals how the consequences of this stigma continue to pervade policy and cultural understandings of HIV/AIDS today. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/biography
In the 1980s, as HIV/AIDS ravaged queer communities and communities of color in the United States and beyond, a straight white teenager named Ryan White emerged as the face of the epidemic. Diagnosed with hemophilia at birth, Ryan contracted HIV through contaminated blood products. In 1985, he became a household name after he was barred from attending his Indiana middle school. As Ryan appeared on nightly news broadcasts and graced the covers of popular magazines, he was embraced by music icons and well-known athletes, achieving a curious kind of stardom. Analyzing his struggle and celebrity, Paul M. Renfro's powerful biography grapples with the contested meanings of Ryan's life, death, and afterlives. As Renfro argues in The Life and Death of Ryan White: AIDS and Inequality in America (UNC Press, 2024), Ryan's fight to attend school forced the American public to reckon with prevailing misconceptions about the AIDS epidemic. Yet his story also reinforced the hierarchies at the heart of the AIDS crisis. Because the "innocent" Ryan had contracted HIV "through no fault of his own," as many put it, his story was sometimes used to blame presumably "guilty" populations for spreading the virus. Reexamining Ryan's story through this lens, Renfro reveals how the consequences of this stigma continue to pervade policy and cultural understandings of HIV/AIDS today. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies
In the 1980s, as HIV/AIDS ravaged queer communities and communities of color in the United States and beyond, a straight white teenager named Ryan White emerged as the face of the epidemic. Diagnosed with hemophilia at birth, Ryan contracted HIV through contaminated blood products. In 1985, he became a household name after he was barred from attending his Indiana middle school. As Ryan appeared on nightly news broadcasts and graced the covers of popular magazines, he was embraced by music icons and well-known athletes, achieving a curious kind of stardom. Analyzing his struggle and celebrity, Paul M. Renfro's powerful biography grapples with the contested meanings of Ryan's life, death, and afterlives. As Renfro argues in The Life and Death of Ryan White: AIDS and Inequality in America (UNC Press, 2024), Ryan's fight to attend school forced the American public to reckon with prevailing misconceptions about the AIDS epidemic. Yet his story also reinforced the hierarchies at the heart of the AIDS crisis. Because the "innocent" Ryan had contracted HIV "through no fault of his own," as many put it, his story was sometimes used to blame presumably "guilty" populations for spreading the virus. Reexamining Ryan's story through this lens, Renfro reveals how the consequences of this stigma continue to pervade policy and cultural understandings of HIV/AIDS today. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/public-policy
In the 1980s, as HIV/AIDS ravaged queer communities and communities of color in the United States and beyond, a straight white teenager named Ryan White emerged as the face of the epidemic. Diagnosed with hemophilia at birth, Ryan contracted HIV through contaminated blood products. In 1985, he became a household name after he was barred from attending his Indiana middle school. As Ryan appeared on nightly news broadcasts and graced the covers of popular magazines, he was embraced by music icons and well-known athletes, achieving a curious kind of stardom. Analyzing his struggle and celebrity, Paul M. Renfro's powerful biography grapples with the contested meanings of Ryan's life, death, and afterlives. As Renfro argues in The Life and Death of Ryan White: AIDS and Inequality in America (UNC Press, 2024), Ryan's fight to attend school forced the American public to reckon with prevailing misconceptions about the AIDS epidemic. Yet his story also reinforced the hierarchies at the heart of the AIDS crisis. Because the "innocent" Ryan had contracted HIV "through no fault of his own," as many put it, his story was sometimes used to blame presumably "guilty" populations for spreading the virus. Reexamining Ryan's story through this lens, Renfro reveals how the consequences of this stigma continue to pervade policy and cultural understandings of HIV/AIDS today. Learn more about your ad choices. Visit megaphone.fm/adchoices
In the 1980s, as HIV/AIDS ravaged queer communities and communities of color in the United States and beyond, a straight white teenager named Ryan White emerged as the face of the epidemic. Diagnosed with hemophilia at birth, Ryan contracted HIV through contaminated blood products. In 1985, he became a household name after he was barred from attending his Indiana middle school. As Ryan appeared on nightly news broadcasts and graced the covers of popular magazines, he was embraced by music icons and well-known athletes, achieving a curious kind of stardom. Analyzing his struggle and celebrity, Paul M. Renfro's powerful biography grapples with the contested meanings of Ryan's life, death, and afterlives. As Renfro argues in The Life and Death of Ryan White: AIDS and Inequality in America (UNC Press, 2024), Ryan's fight to attend school forced the American public to reckon with prevailing misconceptions about the AIDS epidemic. Yet his story also reinforced the hierarchies at the heart of the AIDS crisis. Because the "innocent" Ryan had contracted HIV "through no fault of his own," as many put it, his story was sometimes used to blame presumably "guilty" populations for spreading the virus. Reexamining Ryan's story through this lens, Renfro reveals how the consequences of this stigma continue to pervade policy and cultural understandings of HIV/AIDS today.
Join Camille and Rich as they sit down with Mel Renfro, NFL Hall of Famer and Dallas Cowboys icon, in an intimate conversation about his life, career, and legacy. Mel opens up about his journey from football fields to the Hall of Fame, reflecting on his extraordinary athletic abilities, the challenges he faced as an African American athlete, and what it means to call East Dallas home. This episode offers a glimpse into Mel's life beyond the game and his thoughts on how sports, community, and resilience continue to shape him. Connect with us! Instagram - Facebook www.visiteastdallas.comPartner with us! connect@visiteastdallas.com
Wanna get out of here? This Election Day, we're booting up the rocket ship to a place that's outside of space and time. We're here for you as we venture into the unknown together, and we'll see you on the other side. Take care of yourselves today, okay? One of Us is hosted and produced by Chris Renfro and Fin Argus. It's executive produced by Myrriah Gossett for Gossett Productions and Erica Getto for Kinehora Productions. Myrriah Gossett is our sound designer, and our theme music is produced by Fin Argus and Brendan Chamberlain-Simon. You can follow One Of Us on Instagram and TikTok at @oneofus.pod Learn more about your ad choices. Visit megaphone.fm/adchoices
Reed Renfro joins the show from Arkansas to talk hunting, free squirrel dogs, life being a mechanic, eating anything you shoot and much more
Jeff 'Chalkx' Fox and Daniel 'Gumby' Vreeland are back in your earholes with their UFC Paris main card betting guide! After a rare week off, the UFC is back - and not at the UFC Apex! Paris's Accord Arena is the place to be this Saturday for UFC Paris (aka UFC Fight Night: Moicano vs Saint-Denis). The boys break down all six main card fights on this episode and - like on the prelims - have differing opinions on most of the winners. Listen in and choose your side!Time Stamps:0:00 - Intro4:18 - Fares Ziam vs Matt Frevola7:48 - Morgan Charriere vs Gabriel Miranda12:23 - Kevin Jousset vs Bryan Battle15:53 - William Gomis vs Joanderson Brito19:16 - Nassourdine Imavov vs Brendan Allen22:28 - Renato Moicano vs Benoit Saint-Denis JOIN the SGPN community #DegensOnlyExclusive Merch, Contests and Bonus Episodes ONLY on Patreon - https://sg.pn/patreonDiscuss with fellow degens on Discord - https://sg.pn/discordDownload The Free SGPN App - https://sgpn.appCheck out the Sports Gambling Podcast on YouTube - https://sg.pn/YouTubeCheck out our website - http://sportsgamblingpodcast.comSUPPORT us by supporting our partnersUnderdog Fantasy code SGPN - Up to $1000 in BONUS CASH - https://play.underdogfantasy.com/p-sgpnRithmm - Player Props and Picks - Free 7 day trial! http://sportsgamblingpodcast.com/rithmmADVERTISE with SGPNInterested in advertising? Contact sales@sgpn.ioFOLLOW The Sports Gambling Podcast On Social MediaTwitter - http://www.twitter.com/gamblingpodcastInstagram - http://www.instagram.com/sportsgamblingpodcastTikTok - https://www.tiktok.com/@gamblingpodcastFacebook - http://www.facebook.com/sportsgamblingpodcastFOLLOW The Hosts On Social MediaSean Green - http://www.twitter.com/seantgreenRyan Kramer - http://www.twitter.com/kramercentric================================================================Gambling problem? Call 1-800-GAMBLER CO, DC, IL, IN, LA, MD, MS, NJ, OH, PA, TN, VA, WV, WY Call 877-8-HOPENY or text HOPENY (467369) (NY) Call 1-800-327-5050 (MA)21+ to wager. Please Gamble Responsibly. Call 1-800-NEXT-STEP (AZ), 1-800-522-4700 (KS, NV), 1-800 BETS-OFF (IA), 1-800-270-7117 for confidential help (MI)================================================================
Jeff 'Chalkx' Fox and Daniel 'Gumby' Vreeland are back in your earholes with their UFC Paris main card betting guide! After a rare week off, the UFC is back - and not at the UFC Apex! Paris's Accord Arena is the place to be this Saturday for UFC Paris (aka UFC Fight Night: Moicano vs Saint-Denis). The boys break down all six main card fights on this episode and - like on the prelims - have differing opinions on most of the winners. Listen in and choose your side! Time Stamps:0:00 - Intro4:18 - Fares Ziam vs Matt Frevola7:48 - Morgan Charriere vs Gabriel Miranda12:23 - Kevin Jousset vs Bryan Battle15:53 - William Gomis vs Joanderson Brito19:16 - Nassourdine Imavov vs Brendan Allen22:28 - Renato Moicano vs Benoit Saint-Denis JOIN the SGPN community #DegensOnlyExclusive Merch, Contests and Bonus Episodes ONLY on Patreon - https://sg.pn/patreonDiscuss with fellow degens on Discord - https://sg.pn/discordDownload The Free SGPN App - https://sgpn.appCheck out the Sports Gambling Podcast on YouTube - https://sg.pn/YouTubeCheck out our website - http://sportsgamblingpodcast.comSUPPORT us by supporting our partnersNFL Freeroll Football Contest - $3500 up for grabs http://sportsgamblingpodcast.com/freerollPromo code FOOTBALL - 10% off everything http://sg.pn/storeUnderdog Fantasy code SGPN - Up to $1000 in BONUS CASH - https://play.underdogfantasy.com/p-sgpnRithmm - Player Props and Picks - Free 7 day trial! http://sportsgamblingpodcast.com/rithmmADVERTISE with SGPNInterested in advertising? Contact sales@sgpn.ioWATCH the Sports Gambling PodcastYouTube - https://sg.pn/YouTubeTwitch - https://sg.pn/TwitchFOLLOW The Sports Gambling Podcast On Social MediaTwitter - http://www.twitter.com/gamblingpodcastInstagram - http://www.instagram.com/sportsgamblingpodcastTikTok - https://www.tiktok.com/@gamblingpodcastFacebook - http://www.facebook.com/sportsgamblingpodcastFOLLOW The Hosts On Social MediaJeff Fox - http://www.twitter.com/jefffoxwriterDaniel Vreeland - http://www.twitter.com/gumbyvreelandShow - http://www.twitter.com/sgpnmmaGambling problem? Call 1-800-GAMBLER CO, DC, IL, IN, LA, MD, MS, NJ, OH, PA, TN, VA, WV, WY Call 877-8-HOPENY or text HOPENY (467369) (NY) Call 1-800-327-5050 (MA)21+ to wager. Please Gamble Responsibly. Call 1-800-NEXT-STEP (AZ), 1-800-522-4700 (KS, NV), 1-800 BETS-OFF (IA), 1-800-270-7117 for confidential help (MI)
God has called everyone in the church to live on mission for Him. But sometimes, this call to live on mission can feel overwhelming. On this week's episode, hear from NAMB's Women's Evangelism Director Catherine Renfro as she shares encouragement and advice as we step in faith to share the gospel with those around us. In this episode of the N.C. Baptists Podcast, Ashley Reffit, women's leadership and discipleship consultant for N.C. Baptists, sits down with Catherine Renfro, national director of women's evangelism at the North American Mission Board, to discuss living on mission. Together, the two explore reasons we need to be living on mission, why it can feel difficult to share the gospel and practical ways we can be a light to the world around us.
Fin Argus and Chris Renfro, you know 'em, you love 'em and on today's ep, we hold their feet to the fire in one of the most journalistically important interviews since Frost/Nixon! Haha, just kidding, although Chris does drag (in good humor) Andy for imagined offenses, which is a little Frost/Nixon! (Probably, I've never the play or movie) Now, of course, you know Fin and Chris from the Queer as Folk reboot and from their new podcast One of Us (also Fin played Drew Tarver's method acting love interest on the last season of The Other Two), but how well do you *really* know them?? Well, on today's exciting installment, we get in deep about religious upbringings, stalkers, being a rapscallion shit-stirrer, relationships, floor drugs and SO MUCH MORE! PLUS, obvi, we answer YOUR advice questions! If you'd like to ask your own advice questions, call 323-524-7839 and leave a VM or just DM us on IG or Twitter!Support the show on Patreon (two extra exclusive episodes a month!) or get yourself a t-shirt or a discounted Quarantine Crew shirt! And why not leave a 5-star review on Apple Podcasts? Or Spotify? It takes less than a minute! Follow the show on Instagram! Check out CT clips on YouTube!Plus some other stuff! Watch Naomi's Netflix half hour or Mythic Quest! Check out Andy's old casiopop band's lost album or his other podcast Beginnings! Hosted on Acast. See acast.com/privacy for more information.
Welcome Aboard Drag-Her-Zonian Airways. It's Drag Her International: the ONLY way to get your international Drag Race Tea-S.A. with Mano Agapion & actor/writer/babe Chris Renfro! GET MORE CHRIS HERE and listen to ONE OF US! Go watch RuPaul's Drag Race Global Allstars on Paramount+ or WOW Presents+ to stay updated! KIKI with us at Drag Her's IG! PREPARE TO GAG, WHORES!!!!! PROPS TO YA, DWOTUR!BUY OUR MERCH! 50% of everything we make goes to The Okra Project!If you rate Drag Her 5-stars on Apple Podcasts & leave us ANY UNPOPULAR RPDR OPINION, we'll discuss it on the pod!!!!! DO IT!!AND PLUS AND!!! Go to our IG to watch our super special IG LIVES covering Drag Race UK! Black Lives Matter. DONATE NOW!Listen to Drag Her on Stitcher, download the app, or get more info at stitcherapp.com/dragher!Get more Mano on We Love Trash & Podcast Killed The Video Star!FX's English Teacher is a new comedy created by and starring Brian Jordan Alvarez, and from the Executive Producer that brought you What We Do In The Shadows. English Teacher follows Evan, a teacher in Austin, Texas who learns if it's really possible to be your full self at your job while often finding himself at the intersection of the personal, professional, and political aspects of working at a high school. FX's English Teacher premieres September 2nd on FX. Stream on Hulu. https://www.fxnetworks.com/shows/english-teacherSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Renfro Foods is a privately owned, award-winning food producer of salsas, sauces and relishes, including 30 Mrs. Renfro's products, located in Fort Worth, Texas. Founded in 1940, Renfro Foods is owned and managed by the second and third generations of the Renfro family. Its products are sold in the United States, the Caribbean, Canada and the U.K.As president of Renfro Foods, Doug works closely with his cousins Becky and James to run the company. In particular, Doug focuses on research and development, private label and contract packing, quality assurance, sales and marketing, legal, information technology and a dozen other areas Doug and his cousins strive for family harmony in managing the company and don't make any major decisions without a unanimous vote of support. For Doug, one of the benefits of working with family is the ability to be brutally honest with each other and still maintain a civil and professional relationship. The team at Renfro Foods pays close attention to flavor trends to identify new salsa flavors. QUOTES “When I got out of college, if I had come to work here I would have been chopping cabbage. The executive positions were filled by my dad and my uncle.” (Doug)“When I came (to Renfro Foods) I had been in charge of corporate accounting for a billion dollar company. My uncle was still doing pricing on a legal pad with his desk calculator. I said, ‘Here's a spreadsheet. It's going to instantaneously recalculate the cost of thousands of items in a millisecond.' He saw what that did and he said, ‘Can you do that every 90 days from now on?'” (Doug) “If you don't demand as much of your ego to be around, one of the secrets I tell (people) is get somebody without your last name to suggest the same idea you've been suggesting that's been ridiculed and suddenly it's a great idea.” (Doug)“If you take business things personally, that screws (family) relationships up.” (Doug) “I think we lost money on every jar of Raspberry Chipotle we sold last year. Thankfully we didn't sell many.” (Doug)“I want everything on the label to be tasteable but you can't always afford to do that without losing money,” (Doug) TRANSCRIPT 00:01.23vigorbrandingAll right, hey there, Fork Tales listeners and viewers. I am really happy to be joined today by a good friend of mine, Doug Renfro. Doug is president of Renfro Foods. And I had to say it like 25 times because somehow the word foods after Renfro, I mean, foods in Renfro is easy. 00:13.93Doug Renfrosorry 00:15.18vigorbrandingRenfro Foods, I just struggled. But anyway, ah he is the the the president of Mrs. Renfro’s Salsa. ah Not only are they a family owned company, which always is interesting, but they’re one of the most innovative companies I know. Doug, welcome and thank you very much for joining us and for your time. 00:32.73Doug RenfroThanks, happy to be here. 00:34.60vigorbrandingSo ah you know I’m going to start off by pointing out i’ve I’ve been very fortunate to know you and to ah have your product. And it’s phenomenal. And I’m not just saying that. ah Case in point, I have three jars behind me that were supposed to be props for this presentation. There were actually more than three. But my favorite one was sent to me, which I thank you for, and I ate it. So ah I don’t have as many jars here as I should probably. but Anyway, it’s a phenomenal product and you know, anyway, I appreciate you sending us some samples. So so tell us tell us about you and Renfro Foods and the story and your role in the company. 01:12.84Doug RenfroSure, we’re an 84-year-old family business and all the development has been organic. My granddad distributed grocery items in the 30s and made it through the Depression and thought, you know what would be fun, we’ll quit my job and start a company out of the house. So in 1940, he and my grandmother started out of their house and for 12 years or so they distributed grocery items and flavored vinegars and different things, spices. And around 1952, they moved into the core building that I actually sit in. We have now two city blocks in the street in between, but we were just one little brick building. And he started making syrup, and I like to point out there were no maple trees harmed. 01:50.40Doug Renfroyeah And then they made relishes. And you know, when when I do a trade show, like we’ll be in New York together two weeks from now and it’s a fancy food show and people will walk up and say, are these are grandmother’s recipes. 01:56.90vigorbrandingYep. 02:01.53Doug RenfroAnd I always say, no, but wouldn’t that be cool? ah You know, nobody ate Chipotle in 1940, 50, 60, 70. It’s all very organic dynamic. 02:07.41vigorbrandingRight. 02:09.47Doug RenfroSo when I was a kid, we just made Southern relishes, which had the velocity of a snail. So we had no money. And then we got in, my dad and my uncle got into taco sauce, thank God, in the seventies, which became macanti, which became salsa. and and ah and so And separating that you know for a moment, I went i worked at the nastiest jobs we had you know every summer, sixth grade, through high school. and In college, I lived at home and mixed the spices in the afternoon, went to school in the morning, very glamorous life. So I got out of college early, went to work for Ross Perot’s company at the time EDS. I was here when they sold it to General Motors, you know wearing a coat and tie every day, going to Detroit. My car did not smell of oregano anymore. 02:46.98Doug Renfroah Very cool, good people, smart people, good money, got my MBA, CMA, and some other acronyms. But, you know, corporate life will suck the soul out of your body. So I came back 32 years ago and working with my cousins, my dad, my late uncle, it’s been a lot of fun and to your point, You know, we weren’t getting a lot of sales with mild, medium, and hot. So we started creating things like craft beer salsa, mango habanero, tequila, I think. And not at um a gourmet store, housewarming gift price, but at an everyday in your grocery cart price. 03:18.68vigorbrandingMm-hmm. 03:19.53Doug RenfroAnd we’re fortunate now to 600 brands in the country where Mrs. 03:19.54vigorbrandingMm-hmm. 03:23.12Doug RenfroRimbros is number eight. I caution people not to get excited because we doubled would be number eight. but Big folks are big. 03:31.24vigorbrandingyeah Yeah, well, hey, they are. But you know what, though? Your product is fantastic. And in this in this day and age, we do a quench. We do a ton of CPG work, right? And craft and ah the originality and having a real story It’s super important to people and so products like yours. I mean you yeah I mean, I know you’ve been doing this or for forever you guys but but it’s a really it feels like a really great time for this type of brand and this type of product and Again, it’s all about the quality. 03:52.55Doug Renfroyou 03:59.98vigorbrandingSo I you know, the mango habanero as I said is my favorite. What’s your favorite? 04:05.52Doug RenfroWeirdly, that is also my favorite. 04:06.85vigorbrandingAh Nice 04:06.92Doug Renfroand and i’ve you know all Almost all the items now are recipes I’ve gotten to create over the years with my vast lack of culinary training. um but we you know I would look at things like Mango Habanero specifically. 04:17.07vigorbrandingThank 04:19.83Doug RenfroI was at a white tablecloth restaurant. I saw Mango Habanero on Chutney on Halibut, and I followed it away as something maybe five years later, we could sell every day in the grocery stores. 04:22.21vigorbrandingyou. 04:29.82Doug Renfroand That’s exactly how it turned out. and Even then, there was pushback internally about, you know, it sounds like a bizarre combination. And of course, it’s a better number two seller now for quite some time nationwide, Canada, UK. But ah it’s also, you know, a normal trend now. And that’s what you’re seeing like, you know, fast food places now have Carolina Reaper french fries, which, yeah you know, 20 years ago, nobody knew what it was. 04:50.78vigorbrandingYeah. 04:54.17Doug Renfro10 years ago, it was crazy, exotic, ridiculous. And now it’s almost an everyday thing. 04:58.86vigorbrandingRight, right. So we are you Mrs. Renfro then, if you’re making all these recipes? 05:03.42Doug RenfroIf you take the, my grandmother’s on the side of the label, if you put a wig on me and shave the beard, I think that’s what you get. 05:11.51vigorbrandingThat’s fantastic. yeah it’ so Okay, so talking about family here. I mean, you know some family owned companies, you and I know know a lot of people are part of family owned companies. ah Some families require members and future leaders to spend time outside the company. ah Was your time required and did you find that time valuable? And then or or did you and did you always plan? I know you worked there when you were young. Did you always plan on coming back to the company? Talk a little bit about that. 05:36.67Doug RenfroSure. My time was not required. Frankly, when I got out of college, if I had come to work here, I would have been chopping cabbage. 05:43.53vigorbrandingYeah. 05:43.60Doug Renfroah they they The executive positions were filled by my dad and my uncle. s such a tiny We’re small now. We were tiny, tiny back then. So I had to go somewhere else if I wanted to not wear jeans and be covered with cabbage and onions. And I think it was wildly helpful. like When I came back, I had been you know in charge of corporate accounting for a billion dollar company in some areas. and My uncle was still doing pricing on a legal pad with his hand desk calculator. And I said, look, here’s a spreadsheet. And it’s going to instantaneously recalculate the cost of thousands of items in a millisecond. 06:16.59Doug RenfroAnd he saw what that did. And he’s like, can you do that every 90 days from now on? stick yeah Having the discipline and learning and the networking was just fabulous. And I will tell you, we needed a ah filtration system for the fourth generation. So I said, we can’t hire 14 people just because they want to work here. And I said, in that case, for that gen, yes, you have to work somewhere. You have to graduate college. You have to work somewhere else for at least two years and a real job. 06:41.34vigorbrandingyep 06:42.42Doug RenfroAnd then we can talk about management training on your management track. 06:44.65vigorbrandinghere 06:46.70Doug RenfroAnd ah today we have zero fourth-generation working here. But we have we have that off and on. About half of them have done so well they could not remotely afford to take a pay cut and come back here. 06:59.74Doug RenfroYeah. 06:59.93vigorbrandingYeah, that’s great. And my my rule has always been two years and one promotion. 07:01.41Doug Renfroyeah 07:04.61vigorbrandingIf you want to come in the family, in the business, ah you got to, you know, college education, two years and one promotion. So ah and you know what, it’s neither where my girls or seem to be remotely interested. So they’re probably smarter, they but they got a good education. 07:18.22Doug Renfroand And we’ve got our age range on Gen 4 is like 23 to 38. 07:19.88vigorbrandingkind 07:23.63Doug RenfroSo you know some of them, I didn’t come back till I was 29, I think. 07:23.85vigorbrandingMm hmm. 07:27.19Doug RenfroSo there’s you know wait we’ve got lots of time. I’m not ancient yet, but you know I’ve still got some time in me. 07:33.14vigorbrandingYeah, well, yeah, sure. Of course you do. and Now you said, in one of your quotes, it was something like, ah ah if people say their family business journey, if if people have said ah their family business journey has been a smooth road, they’re a smooth liar. 07:46.85Doug Renfroso 07:46.95vigorbrandingah but Talk a little bit about the struggles and the family and all that kind of stuff. 07:47.79Doug Renfrowell 07:51.08vigorbrandingJust, you know, like some of the things you have to overcome, because it’s always amazing to me. ah ah Just, you know, what what all is involved there. 07:59.16Doug RenfroYeah, it’s it’s funny. i’ve I’ve spoken to the TCU family business class like eight years in a row now. And I usually start out with how much time do I have? um But is anyone recording this? I’m like you. But you know, one of the things you deal with is like my late uncle and my dad, they, to me, they see me in diapers when I started talking because that’s how they met me. 08:19.23vigorbrandingMm hmm. 08:19.42Doug RenfroAnd it’s hard, you know, they’ve seen you be a silly kid and get in trouble. And now I’m telling them they need to change the branding. You’re like, you know, what’s this little kid saying, shut up and get back over there. And frankly, if you don’t have, you know, if you don’t demand this much of your ego to be around, one of the secrets I tell them is get somebody without your last name to suggest the same idea you’ve been suggesting that’s been ridiculed. And suddenly, it’s a great idea. 08:42.33vigorbrandingHmm. 08:43.81Doug RenfroAnd actually, it becomes their idea. And as long as you can live with that, you know, if it’s all for the greater good, you know, foul I don’t have to get credit for everything, and I don’t have to get immediate results. It’s slow, steady progress to me. Because you and I have seen a lot of people that you know skyrocket up and then skyrocket back down. 08:59.28vigorbrandingYep, that’s right. 09:00.96Doug RenfroIt’s about gradual process. We have we have no investors. you know We just use bank debt when we need it. um It’s all still family controlled. And because of that, it’s more slow, steady path. But yeah, well I think you know I’ve told you that my dad and my late uncle had a rule. They were 50-50. They had a a little sister who didn’t work here, but she could be a swing vote, but they had an agreement. They never ever did anything important if it wasn’t a unanimous vote. They didn’t go get a tiebreaker. So now my cousins and I who run it, we have 84% of the votes of the company, and we could outvote each other on certain things. 09:30.24vigorbrandingThat’s great. 09:38.26Doug RenfroAnd we’ve done the same thing. if it’s I’m talking about a capital expenditure branding campaign, a new flavor. big things. We have to be unanimous or we don’t do it. I just assume I’m missing something if I can’t convince them both and vice versa. And now that’s key. I’ve seen friends who make a lot more money and have a lot more wealth, who have a sibling they can’t talk to, they’ve never spoken to in 20 years, and it breaks their parents’ heart. And we’ve chosen not to do that. 09:59.72vigorbrandingyeah Yep. 10:02.50Doug RenfroWe’ve we’ve gone with family harmony, so we sub-optimize, but it’s a family business. 10:02.81vigorbrandingYeah. 10:05.90Doug RenfroWe can do that. 10:06.99vigorbrandingYep. And you know, that’s, ah that’s really important. I mean, I know you obviously get it because you said all those words. and and But, but, you know, when you have the family involved, I mean, you know, the family, it’s important. 10:17.69Doug RenfroOkay. 10:18.01vigorbrandingthere’s I don’t know that there’s anything more important than family. And you’re, you know, the the company is what supports the family. And so if they can’t all be harm, if there can’t be harmony, At the end of the day, we have. and so I admire you for that, the way you’re handling it, because ah as you’re you’re right. We’ve seen a lot of ah more, unfortunately, probably more examples than not where you know somebody gets ah iced out, or they’re not talking, or you know the families are completely ah dysfunctional now, you know but maybe maybe the business survives, or maybe it doesn’t. and That’s just tragic. so 10:49.71vigorbrandingAnd so speaking of, your Uncle Bill, you said, I think one of your other quotes in an interview said something like, you can be brutally honest with each other about ideas. ah he could He could call you an idiot and it’s no big deal. So, I mean, that’s that’s that’s a benefit, right? That level of honesty. 11:03.05Doug RenfroYeah, that’s key is that we were i famously tell that story that like I would say to him or he to me that, you know, I think what you just said was the most stupid thing I’ve ever heard from a business perspective, where do you want to go to lunch? Because we didn’t, you know, there was no personal aspect to it. And and that’s key. If you take business things personally, that screws the relationships all up. 11:22.85vigorbrandingso you Now, back to the salsa. You have 20 different flavors. and how do you I know you’re the one that’s ah um coming up with a lot of the different formulas. How are you finding that inspiration? I mean, just out there in the world, i mean you said that the the the the mango habanero came from ah a meal you had somewhere. is that Is that pretty much what you’re looking at, just trends and things like that? 11:42.45Doug RenfroYeah, I tell people I’m cursed to have to eat at the nicest restaurants in the nation and, you know, read cool food magazines and see what’s going on. But yeah, it is that that simple, which is not actually simple, is always looking around. You want to see what’s on the edge. You know, I we developed a bacon queso for a customer. And as you know, a lot of what we do is creating things for other people. Our names know we’re on it. There’s no indication we made it. ah But people looked at us for ideation. I’ve had grocery chains come to me and they’re like, what should we do for a private label salsa? 12:12.69Doug RenfroIt’s going to be our first time. And I don’t mean, we’ll never make the mild, medium, and hot for the big folks, but if they want a pineapple chipotle or something, they were one of the few players that they will come to. 12:19.59vigorbrandingRight. 12:22.91Doug RenfroAnd i’ll I’ll give them my ideas. Half the time they run with that, say make some recipes for us. Half the time they do the total opposite of what I suggested. As long as they pay us, I’m fine. 12:31.59vigorbrandingYeah, makes sense. 12:31.88Doug Renfroum But yeah, you’re looking at, and and as you know with trends, most of them won’t become a mango habanero or a ghost pepper, which are in a habanero, which are top sellers. You know, I thought pomegranate chipotle was a great idea. Not many other people did. ah So, you know, you end up DC and you ski rationalization um is painful, but we do go through that. 12:49.81vigorbrandingWell, and you have to balance that. like you You can be out there too far out on the trends. I mean, a quench, we’ we’re big on trends. We do trends presentations every year, and I know you’ve seen them and been a part of them. And you know so you you see these things that are out there. You want to kind of be first to market, but that can be dangerous because you know maybe maybe the pomegranate is going to be something that will be fantastic maybe in another six months. If you’re too far out in front, you can you can you know get delisted, as you said. or But if you if you would just sit back and be hot and medium and you know mild, I mean, that’s no good either. 13:22.12vigorbrandingSo I really i admire what you’ve done. And I think that the the branding you’ve done and the flavoring you’ve done is fantastic. And just just for all honesty, I don’t do the branding. I mean, your your your design package stuff is impeccable. And I’ve always been a big fan of it. So ah congratulations on that. 13:39.90Doug RenfroThank you. 13:42.28vigorbrandingSo, I mean, now, how many do you try and make? I mean, like, ah is there in your mind, you say, hey, we should come up with two new SKUs a year? Is it sort of like when I find something I like, we’ll make it? ah how does How does that work? 13:55.53Doug RenfroBut it’s two different answers based on when it was. When I came back, we we weren’t really in grocery stores per se. 13:58.43vigorbrandingOkay. 14:02.35Doug RenfroWe were in fruit stands at the time and different things. So we were fighting for our lives. My cousins and I needed more money. Our dads wanted more money. We needed it. You were raising families. 14:12.71vigorbrandingYeah. 14:13.20Doug Renfroand so we were literally being told no constantly go away because we had hot medium mild and green taco sauce. That’s all we had. And so with no permission, one day when nobody was looking, I added black beans to the medium. Then I added the habanero, which was crazy exotic sexy at the time, you know, super hot. And we would, my sales director and I, he’s been with us 32 years and it’s non-family. We would go to retailers around the country and in Canada and say, hey, I know you have a million sauces before you throw me out. We have a black bean and a habanero at an everyday price, not a gourmet price. It gives you variety. And they started saying, yeah, that’s they’re delicious. That makes sense. We love your company and your marketing and your products. And this will give us variety. And they started putting it in and we were just you know making it up praying. And so after that, we did a 15:01.69Doug Renfrobut we A couple of years later, we did Chipotle, corn. we i We were early on Chipotle. Nobody could say it, including our own staff. I walked through the office. I’m here. Chipotle. Chipotle. 15:10.26vigorbrandingbut 15:10.84Doug RenfroI’m like, oh my god, we can’t pronounce our own product. ah Then when you when Chipotle, the chain became big, they taught everybody. And then Jack in the Box made a hilarious ad about how to power pronounce it. And so, yeah, I would look at things, you know, I saw a ghost pepper in a chocolate bar. I’d been watching it for a couple of years. When I saw it in a chocolate bar, and I told the family, I think we can put it in salsa. My uncle thought we were gonna get sued, so we put a crossbones skull on it, ex-scary hot. 15:33.05vigorbrandingHmm. 15:34.74Doug Renfroand The Today Show fell in love with it, gave us a solid minute on the Today Show back when we all watched TV and there were no streaming channels. ah Huge success. But at this point, now we’re mature. 15:45.35vigorbrandingYeah. 15:47.18Doug Renfroand frankly we’re busier than ever on rnd but it’s all for food service co-pack and private label clients with renfro what you’ll see is the big chains will want you to give them two items with a significant slotting and kick out your two slowest ones and i’m like no thank you but if you give us two if you’ll give us two more spots incrementally, we’ll take it, and that happens. But for now, when the when COVID hit, the supply chain fund and the inflation that followed that, frankly, we haven’t come up with a new item since Blackberry Serrano was our last one. 16:20.17vigorbrandingNice. 16:20.37Doug RenfroAnd we’ve kind of hunkered down. So you know maybe Pavone pomegranate is next. 16:25.34vigorbrandingThere you go. I love it. 16:26.20Doug RenfroI’m still thinking. 16:29.01vigorbrandingSo what what is the what is the mix between ah branded sales, I’ll say, and and food service ah percentages? 16:36.24Doug Renfroi And there’s there’s branded food service and then Copac Private Label. So it’s three, it’s a triad, which is really nice. It it really, you know, diversifies things for us. And we’re sort of 40, 45% Renfro and then you split the rest of it between food service and and other brands. Like I can take the national retailer usually and show you, you know, two to five other brands that we make and and not all salsas. 16:53.69vigorbrandingThat’s great. 16:59.57vigorbrandingMm 17:00.60Doug RenfroYou know, we we’re acidified foods, condiments, so we can do cheese in a jar, which God didn’t mean to happen. um barbecue sauce, relish, you know, sauces. 17:12.54vigorbrandingThat’s fantastic. That’s very cool. um So I mean, the flavor thing, again, is brilliant. And I love all the different combinations and they are delicious. You know, through my career, you know, again, doing CPG for for basically, almost 30 years, I hate to say the agencies around for 33 years, but doing the CPG thing for good, I think 25 years. ah food, um the flavor thing was almost, it almost seems a shortcut because there’s a lot of expense involved in in flavors. But like I remember, okay, that as dumb as this sounds, potato chips. It’s like, you know, ah plain potato chips still sell great, but put flavors in there and we helped many ah snack food brands, currently hers, with a lot of their products and and just adding new flavors all the time. 17:43.66Doug RenfroWow. 17:52.57vigorbrandingJust the consumer loves it. It gets them excited. We even did it with tuna, which, I mean, adding flavor to tuna, ah you know, and it just, we blew sales out of the water. Now, again, the companies were the the R and&D behind it, but we were like all in for the, the you know, the Sriracha flavored and all the different types of ah tuna flavors. And, you know, for Starkus, and it blew them out and the sales went through the roof. 18:14.72Doug RenfroSo. 18:17.12vigorbrandingSo, I mean, the, I know R and&D and I know category extensions can be expensive, but I also think there’s a a sort of a hidden ah marketing excitement. ah It just you know it brings brings energy to the category. And again, when you see your products against across the shelf or those log those those labels across, it’s ah it’s a really impressive uh a lineup i mean how how you mean i do i obviously probably feel the same where you wouldn’t have so many but i mean yeah i’m sure you’re torn like do we want another skew do we not want another skew can you talk a little just a little bit about that 18:51.01Doug RenfroYeah, it’s challenging because everything in life, usually the 80-20 rule works and ours, you know, we have 28 current Renfro SKUs, the top four do have the sales, you know, the top seven or 70% of the sales. 19:01.36vigorbrandinghuh 19:03.24Doug RenfroSo you’re like, well, why don’t we just cut the rest of them because people want variety and the people who want those second tier items. It’s funny on our online platforms, those will be our best sellers because they’re so hard to get and the people don’t care what it costs. They just want it so badly. 19:16.56vigorbrandingRight. 19:17.79Doug Renfroand But and you know no matter what you do, I don’t care if you have another 10 fantastic skews, the top four or five are going to be half your sales. 19:24.24vigorbrandingThat’s right. 19:26.20Doug RenfroIf you go to a farmer’s market and they got like 30 kinds of jelly, you’ll inevitably find that two or three do most of the sales. But they they get attention. People come over there because they want to taste you know coconut marmalade, but they end up buying peach. you 19:40.92vigorbrandingRight, right, right, right. Well, I think I heard you say that the mango habanero is number two. What’s what’s number one? 19:47.21Doug Renfroof habanero, though the one I was told internally would never sell much because it was so hot, but it’d be cute to have. 19:53.27vigorbrandingWow. 19:53.65Doug Renfrothink It’s been number one for over 15 years and I can’t eat it. i Most of the things that are best sellers that I’ve created and when I create for Renfro, my cousins get votes in our sales director. If it’s non Renfro, the customer rules or I’ll make up something. but for rent bro i I first cook with Microsoft Excel because it we line price. It doesn’t matter how good it is if we lose money on it because I can’t charge more on just one item. So first I pre-cook it in Excel and if it’s going to work financially, then I i do what I think is good. and Then I bring in my cousins and a lot of like on the craft beer, we were about ready to take it to New York. 20:31.12Doug Renfrofor the big show and I was like, it’s just kind of bland. And then my cousin Becky was like, yeah, it’s, they need something. 20:36.20vigorbrandingMm hmm, mm hmm. 20:36.98Doug RenfroSo I threw in Guajillo, Ancho and Chipotle in small amounts. It’s kind of a mid range. And we’re like, she’s like, yeah, that’s better. And then James might think it needs to be chunkier who runs production and our sales director might have an opinion. And so it, you know, it is a village situation, but you’re right. Right now we’re like, oh, it gives me a headache to think about another skew. Cause how much could it sell? Your home runs are about one a decade. 21:00.63vigorbrandingyeah Yeah. So you you said something very interesting there. And again, being in a CPG world, I have experience with that whole line pricing thing. So if I can ask, like I’ll say it this way. We had a client we worked with for, oh boy, we built the brand. It was probably a good 18 years and it was Turkey Hill Ice Cream. And Turkey Hill, like most brands, had a line price. But there was an awful lot of a difference in cost to make vanilla ice cream versus, let’s say, ah like a rainforest crunch or anything with nuts and stuff. Because the expense of those nuts, and and people don’t realize that. 21:32.10Doug RenfroRight. 21:33.41vigorbrandingThey just think it’s, oh, it’s two for $5. Or, oh, the price went up. Or it’s 89 cents more. But they they don’t realize. that one flavor to another flavor could be a huge difference and in in the cost to make it. um do you run I mean, I have to imagine you run into that to a degree. And ah you know is that something you have to deal with? 21:52.47Doug Renfroand and Absolutely. I think we lost money on every jar of raspberry chipotle we sold last year. Fortunately, we didn’t sell many. but yeah Raspberry is an item that the price goes wildly up and down, fluctuates like crazy. and Most things don’t. they They go up slowly or they sit still. but Our craft beer salsa, we don’t make as much money on it, but it’s fabulous and tastes great. But yeah would I be thrilled if everybody just bought mild all day long? Absolutely. I could get a new car. 22:23.33vigorbrandingYeah, there you go. 22:23.47Doug Renfroi myself And that is that is exactly the challenging aspect. Blackberry Serrano, you know making that worthy of the name, I get really annoyed when I go to a restaurant. They got a tomatillo pecan, you know smoked watermelon sauce, and all I can taste is salt. I want i want everything on the label to be tastable, but you can’t afford always to do that as much as you’d like without losing money. 22:39.89vigorbrandingRight. Right. Right. Yeah. That’s ah well yeah that’s ah that’s the the the the difficult part of, I’ll say, what you guys do. And that’s that’s putting product ah quality product in ah in a container. Whatever your your product is. It could be ice cream, salsa. It could be potato chips. It can be candy. it’s just the the The flavoring, you can do it. But there’s always these these cost constraints, that line pricing thing. and And then there’s the evil empires of the retailers, right? so 23:12.03Doug RenfroIt’s a delicate dance. 23:12.91vigorbrandingbut its It is a delicate dance and I don’t i don’t envy you. so But hey, you sent us a bunch of salsa, so like we’ve had a lot of parties at Proven Group, and ah but we’re gonna have our first salsa party coming up, so we’re pretty excited about that. um But as we know, um you you have recipes throughout the thing, so ah your salsas aren’t just for tortilla chips. 23:29.66Doug Renfrothe 23:33.46vigorbrandingYou have tons of recipes on your website that you salsa. 23:33.90Doug Renfroright 23:37.31vigorbrandingum So we’ll have some fun. 23:37.41Doug Renfroye 23:38.43vigorbrandingI’m gonna i’m gonna name a few recipes from your site that use salsa. And you can tell me if you’ve tried it and what you thought of it. Ready to roll? 23:46.76Doug RenfroReady. 23:47.46vigorbrandingAll right, we have the Molten Chili Chocolate Brownie with raspberry chipotle salsa. 23:54.46Doug RenfroThat came out of a wine pairing dinner. I thought it was and a winery owner and we’re a charity event and I thought she was inebriated and they She would sober up later. No, she flew us out there and had her chef and they had like 80 people bought tickets and they paired a Renfro item with every course. And for dessert, they they used the raspberry chipotle. I think they blended it with maybe raspberries and sugar also. But ah on chocolate, that did pair nicely. 24:19.34vigorbrandingYeah, ah that’s interesting. 24:19.62Doug Renfroyeah 24:21.07vigorbrandingand But that was your most expensive vitamin, so maybe you don’t want to sell too many of those brownies, right? 24:24.76Doug Renfroah please Yeah, please don’t buy too much of it. 24:29.31vigorbrandingAlright, meatloaf with craft beer salsa. 24:33.21Doug RenfroI have not had that. I have had it with the roasted salsa, which has a really strong mesquite aspect to it. 24:39.53vigorbrandingNice. ah Grilled, and this is also a delicious ah one of your products, but grilled peach salsa chicken with a pe with ah with a peach salsa. 24:48.11Doug Renfroyeah Back in the day when we still had to demo at the booth, that was our go-to. 24:51.39vigorbrandingUh-huh. 24:52.21Doug RenfroAnd and it’s funny, people think they’re cooking. If you say, put a jar of peach salsa in a baggie, throw in the chicken breast, put it in the fridge for an hour or two, then grill it. They think they’re like a gourmet chef. um And it tastes delicious. 25:03.30vigorbrandingYep. 25:04.91Doug RenfroYou can reserve some. ah It’ll caramelize on the grill, and then you can reserve like a third of it and pour it over just as you serve it. 25:07.79vigorbrandingMm 25:10.15Doug RenfroAnd that is delicious and crazy simple. 25:10.85vigorbranding-hmm. Yeah, that’s great. I mean, a very good friend of mine owns a company called Gazebo salad dressing, and he sells way more salad dressing as a marinade than he does as a salad dressing. And it’s really, truly a salad dressing, but people find figured out that you know marinating in this in these products, and I’m sure your products are are phenomenal for that. 25:32.84Doug RenfroAnd I love any recipe that’s take a whole jar and use it. 25:35.06vigorbrandingRight. That’s right. That’s right. 25:36.98Doug RenfroNo tablespoon recipes. 25:38.73vigorbrandingYeah. 25:38.89Doug Renfroyeah 25:39.37vigorbrandingYeah. He he realized that early on. It’s like, well, you know, the more, especially guys, right? Guys are grilling. So what do they do? They dump the whole jar to your point, you know, we’re not, we’re not going to spare anything. 25:45.50Doug RenfroAbsolutely. sister yeah 25:47.93vigorbrandingSo that’s, that’s the perfect consumer right there. 25:48.64Doug Renfroyeah 25:50.55vigorbrandingAll right. spag Spicy spaghetti sauce with medium salsa. 25:54.72Doug RenfroI don’t recall having that. I think we i think my cousin Becky pre-cooked everything before we would let it be on a label back and when we started doing this. I i probably sampled it, but she’s our ah she she cooks as my wife does too. ah gee They’re both excellent cooks and will actually whip these things up. I’m gluten-free too, but my wife can find gluten-free pasta to put that on. 26:16.82vigorbrandingThere you go. 26:16.93Doug RenfroI’ll tell her Michael said we had to taste it. 26:18.85vigorbrandingThere you go. That’s it. That’s it. So the last one is Mexican fudge with green jalapeno salsa. This one isn’t a chocolate fudge, it’s more of a cheese. 26:27.63Doug Renfroyeah When I came back 32 years ago, that was the only recipe we had, and it’s still the most popular. My aunt came up with that, interestingly. and it’s It’s cheddar cheese, eggs, and green salsa, and you just add more green salsa if you want it spicier, and you you put it in a pan, you throw it in the oven for 40 minutes, you go get ready for the party, whatever, take it out, slice it up, put it on triskets or whatever, and people love it. It’s gone, especially when it’s warm, and you serve it that way. ah We call it cowboy cobbler. I mean, there’s a million things, but it’s just three ingredients. like Even I can’t screw it up. 27:01.20vigorbrandingNow you said that that when you do R and&D, it’s your cousins get involved, but you also said like the the really hot, you can’t eat. Like that’s for, is that your palette? Is it just, you don’t really like super spicy or how does that work? 27:10.80Doug RenfroIt hurts. 27:14.06Doug RenfroMy assistant, it’s ah my R and&D guru that I’ve got working with me now the last few years. He’ll make me occasionally do a cutting of like ghost pepper case. So in the morning, I’m like, really? That’s my breakfast. And with ghost pepper, habanero, Carolina Reaper, I can taste two or three, four samples. And I’m done for a few hours because then I’m torched and I can’t distinguish anything different. 27:33.60vigorbrandingRight. 27:37.32Doug RenfroFortunately, I don’t have to very often when we’re coming up with something. um You know, I created a ah special ah triple hot reaper for a business group you and I are in and I tasted that till I couldn’t see my feet and then we said, okay, it must be fine. 27:53.90vigorbrandingWell, that’s fantastic. So tell me, before we wrap up, like what’s next for Renfro Foods? i mean Can you share any details about what you’re cooking up for the future? Anything you’re excited about? Anything that’s going on in the company or in the family? 28:07.24Doug RenfroYeah, that’s always a frustrating thing about doing so much private label and co-pack and food services. I can’t talk about most of it, but it’s really cool. We’re we’re doing things for people like ah the dairy-free queso, you know, that’s nut-based, the things that my 87-year-old father is like, what? 28:22.27vigorbrandingme 28:26.19Doug RenfroThat’s what my grandparents wouldn’t have known. ah We do ethnic sauces. We were always reinvesting in the plant. my My dad, my late uncle, my grandparents taught us don’t ever milk the company. So we doubled our shipping warehouse two years ago. We added a brand new two story production employee break room with QA and production offices above it. We automated some more things on the food service line. We’re always reinvesting. We’re always looking, you know, for the future we’re doing licensing agreements with other brands where we handle the marketing for them and you’ll see if yeah you’re gonna be in the new york show i think you’ll see another brand in our booth that i can talk about then. 28:55.96vigorbrandingAwesome. 28:59.33vigorbrandingYep. 29:04.36vigorbrandingSuper. That’s awesome. I mean, congratulations on all the success. and I mean, you’re, you’re a great president. You’re always very self-deprecating. Absolutely hilarious. Lots of fun. And I think that just, it sort of just, you represent the brand in my mind and in a lot, in all the positive ways, you know, and I would love to see you put a wig on and and try and emulate your camera. That would be, ah that would be fantastic. 29:23.97Doug Renfromaybe yeah yeah 29:25.99vigorbrandingThat’s how you should work the booth. You should be Mrs. Renfro. So, 29:28.46Doug Renfrolike 29:29.43vigorbrandingAll right, so I have one last question I asked this from every guest and it can’t be your product if you had one final meal What would you eat? Maybe where and why? 29:40.36Doug RenfroWell, I forgot the can’t do your problems. You gotta start with chips and salsa. And frankly, I do eat lots of people’s salsa. It’s it’s experimentation, but also, you know, I always ask people, you think the donut shop guy eats a donut every day? You know, you want to change it up. ah for lunch ah For the entree, I think I’d have chicken tikka masala. My wife and I have become big fans of of Indian food and eating it around the world. I would say one of the places in London, I think it’s Rick Road that has all their Indian restaurants. 30:05.10vigorbrandingNice. 30:06.18Doug RenfroAnd then Grand Marnier Soufflé for dessert. It’s one of those things that’s too hard to make at home, but most so hard that it’s hard to find it. There’s a French restaurant locally. I can get it like occasionally and that, now those don’t go together, but you said final meal, so it doesn’t matter. 30:20.00vigorbrandingThat’s it. Final meal. Yeah, that’s what you got to do. That’s fantastic. 30:23.12Doug Renfroah 30:23.48vigorbrandingWell, Doug, thank you very much. 30:24.20Doug Renfroyeah 30:25.29vigorbrandingI look forward to, I know you’re doing ah an event in in in Fort Worth ah for all of us. um That’ll be fantastic. And I will see you at Fancy Food. 30:34.95Doug RenfroSee you there. Thanks again for letting me play. 30:36.83vigorbrandingAll right, pal. Appreciate it.00:01.23vigorbrandingAll right, hey there, Fork Tales listeners and viewers. I am really happy to be joined today by a good friend of mine, Doug Renfro. Doug is president of Renfro Foods. And I had to say it like 25 times because somehow the word foods after Renfro, I mean, foods in Renfro is easy. 00:13.93Doug Renfrosorry 00:15.18vigorbrandingRenfro Foods, I just struggled. But anyway, ah he is the the the president of Mrs. Renfro’s Salsa. ah Not only are they a family owned company, which always is interesting, but they’re one of the most innovative companies I know. Doug, welcome and thank you very much for joining us and for your time. 00:32.73Doug RenfroThanks, happy to be here. 00:34.60vigorbrandingSo ah you know I’m going to start off by pointing out i’ve I’ve been very fortunate to know you and to ah have your product. And it’s phenomenal. And I’m not just saying that. ah Case in point, I have three jars behind me that were supposed to be props for this presentation. There were actually more than three. But my favorite one was sent to me, which I thank you for, and I ate it. So ah I don’t have as many jars here as I should probably. but Anyway, it’s a phenomenal product and you know, anyway, I appreciate you sending us some samples. So so tell us tell us about you and Renfro Foods and the story and your role in the company. 01:12.84Doug RenfroSure, we’re an 84-year-old family business and all the development has been organic. My granddad distributed grocery items in the 30s and made it through the Depression and thought, you know what would be fun, we’ll quit my job and start a company out of the house. So in 1940, he and my grandmother started out of their house and for 12 years or so they distributed grocery items and flavored vinegars and different things, spices. And around 1952, they moved into the core building that I actually sit in. We have now two city blocks in the street in between, but we were just one little brick building. And he started making syrup, and I like to point out there were no maple trees harmed. 01:50.40Doug Renfroyeah And then they made relishes. And you know, when when I do a trade show, like we’ll be in New York together two weeks from now and it’s a fancy food show and people will walk up and say, are these are grandmother’s recipes. 01:56.90vigorbrandingYep. 02:01.53Doug RenfroAnd I always say, no, but wouldn’t that be cool? ah You know, nobody ate Chipotle in 1940, 50, 60, 70. It’s all very organic dynamic. 02:07.41vigorbrandingRight. 02:09.47Doug RenfroSo when I was a kid, we just made Southern relishes, which had the velocity of a snail. So we had no money. And then we got in, my dad and my uncle got into taco sauce, thank God, in the seventies, which became macanti, which became salsa. and and ah and so And separating that you know for a moment, I went i worked at the nastiest jobs we had you know every summer, sixth grade, through high school. and In college, I lived at home and mixed the spices in the afternoon, went to school in the morning, very glamorous life. So I got out of college early, went to work for Ross Perot’s company at the time EDS. I was here when they sold it to General Motors, you know wearing a coat and tie every day, going to Detroit. My car did not smell of oregano anymore. 02:46.98Doug Renfroah Very cool, good people, smart people, good money, got my MBA, CMA, and some other acronyms. But, you know, corporate life will suck the soul out of your body. So I came back 32 years ago and working with my cousins, my dad, my late uncle, it’s been a lot of fun and to your point, You know, we weren’t getting a lot of sales with mild, medium, and hot. So we started creating things like craft beer salsa, mango habanero, tequila, I think. And not at um a gourmet store, housewarming gift price, but at an everyday in your grocery cart price. 03:18.68vigorbrandingMm-hmm. 03:19.53Doug RenfroAnd we’re fortunate now to 600 brands in the country where Mrs. 03:19.54vigorbrandingMm-hmm. 03:23.12Doug RenfroRimbros is number eight. I caution people not to get excited because we doubled would be number eight. but Big folks are big. 03:31.24vigorbrandingyeah Yeah, well, hey, they are. But you know what, though? Your product is fantastic. And in this in this day and age, we do a quench. We do a ton of CPG work, right? And craft and ah the originality and having a real story It’s super important to people and so products like yours. I mean you yeah I mean, I know you’ve been doing this or for forever you guys but but it’s a really it feels like a really great time for this type of brand and this type of product and Again, it’s all about the quality. 03:52.55Doug Renfroyou 03:59.98vigorbrandingSo I you know, the mango habanero as I said is my favorite. What’s your favorite? 04:05.52Doug RenfroWeirdly, that is also my favorite. 04:06.85vigorbrandingAh Nice 04:06.92Doug Renfroand and i’ve you know all Almost all the items now are recipes I’ve gotten to create over the years with my vast lack of culinary training. um but we you know I would look at things like Mango Habanero specifically. 04:17.07vigorbrandingThank 04:19.83Doug RenfroI was at a white tablecloth restaurant. I saw Mango Habanero on Chutney on Halibut, and I followed it away as something maybe five years later, we could sell every day in the grocery stores. 04:22.21vigorbrandingyou. 04:29.82Doug Renfroand That’s exactly how it turned out. and Even then, there was pushback internally about, you know, it sounds like a bizarre combination. And of course, it’s a better number two seller now for quite some time nationwide, Canada, UK. But ah it’s also, you know, a normal trend now. And that’s what you’re seeing like, you know, fast food places now have Carolina Reaper french fries, which, yeah you know, 20 years ago, nobody knew what it was. 04:50.78vigorbrandingYeah. 04:54.17Doug Renfro10 years ago, it was crazy, exotic, ridiculous. And now it’s almost an everyday thing. 04:58.86vigorbrandingRight, right. So we are you Mrs. Renfro then, if you’re making all these recipes? 05:03.42Doug RenfroIf you take the, my grandmother’s on the side of the label, if you put a wig on me and shave the beard, I think that’s what you get. 05:11.51vigorbrandingThat’s fantastic. yeah it’ so Okay, so talking about family here. I mean, you know some family owned companies, you and I know know a lot of people are part of family owned companies. ah Some families require members and future leaders to spend time outside the company. ah Was your time required and did you find that time valuable? And then or or did you and did you always plan? I know you worked there when you were young. Did you always plan on coming back to the company? Talk a little bit about that. 05:36.67Doug RenfroSure. My time was not required. Frankly, when I got out of college, if I had come to work here, I would have been chopping cabbage. 05:43.53vigorbrandingYeah. 05:43.60Doug Renfroah they they The executive positions were filled by my dad and my uncle. s such a tiny We’re small now. We were tiny, tiny back then. So I had to go somewhere else if I wanted to not wear jeans and be covered with cabbage and onions. And I think it was wildly helpful. like When I came back, I had been you know in charge of corporate accounting for a billion dollar company in some areas. and My uncle was still doing pricing on a legal pad with his hand desk calculator. And I said, look, here’s a spreadsheet. And it’s going to instantaneously recalculate the cost of thousands of items in a millisecond. 06:16.59Doug RenfroAnd he saw what that did. And he’s like, can you do that every 90 days from now on? stick yeah Having the discipline and learning and the networking was just fabulous. And I will tell you, we needed a ah filtration system for the fourth generation. So I said, we can’t hire 14 people just because they want to work here. And I said, in that case, for that gen, yes, you have to work somewhere. You have to graduate college. You have to work somewhere else for at least two years and a real job. 06:41.34vigorbrandingyep 06:42.42Doug RenfroAnd then we can talk about management training on your management track. 06:44.65vigorbrandinghere 06:46.70Doug RenfroAnd ah today we have zero fourth-generation working here. But we have we have that off and on. About half of them have done so well they could not remotely afford to take a pay cut and come back here. 06:59.74Doug RenfroYeah. 06:59.93vigorbrandingYeah, that’s great. And my my rule has always been two years and one promotion. 07:01.41Doug Renfroyeah 07:04.61vigorbrandingIf you want to come in the family, in the business, ah you got to, you know, college education, two years and one promotion. So ah and you know what, it’s neither where my girls or seem to be remotely interested. So they’re probably smarter, they but they got a good education. 07:18.22Doug Renfroand And we’ve got our age range on Gen 4 is like 23 to 38. 07:19.88vigorbrandingkind 07:23.63Doug RenfroSo you know some of them, I didn’t come back till I was 29, I think. 07:23.85vigorbrandingMm hmm. 07:27.19Doug RenfroSo there’s you know wait we’ve got lots of time. I’m not ancient yet, but you know I’ve still got some time in me. 07:33.14vigorbrandingYeah, well, yeah, sure. Of course you do. and Now you said, in one of your quotes, it was something like, ah ah if people say their family business journey, if if people have said ah their family business journey has been a smooth road, they’re a smooth liar. 07:46.85Doug Renfroso 07:46.95vigorbrandingah but Talk a little bit about the struggles and the family and all that kind of stuff. 07:47.79Doug Renfrowell 07:51.08vigorbrandingJust, you know, like some of the things you have to overcome, because it’s always amazing to me. ah ah Just, you know, what what all is involved there. 07:59.16Doug RenfroYeah, it’s it’s funny. i’ve I’ve spoken to the TCU family business class like eight years in a row now. And I usually start out with how much time do I have? um But is anyone recording this? I’m like you. But you know, one of the things you deal with is like my late uncle and my dad, they, to me, they see me in diapers when I started talking because that’s how they met me. 08:19.23vigorbrandingMm hmm. 08:19.42Doug RenfroAnd it’s hard, you know, they’ve seen you be a silly kid and get in trouble. And now I’m telling them they need to change the branding. You’re like, you know, what’s this little kid saying, shut up and get back over there. And frankly, if you don’t have, you know, if you don’t demand this much of your ego to be around, one of the secrets I tell them is get somebody without your last name to suggest the same idea you’ve been suggesting that’s been ridiculed. And suddenly, it’s a great idea. 08:42.33vigorbrandingHmm. 08:43.81Doug RenfroAnd actually, it becomes their idea. And as long as you can live with that, you know, if it’s all for the greater good, you know, foul I don’t have to get credit for everything, and I don’t have to get immediate results. It’s slow, steady progress to me. Because you and I have seen a lot of people that you know skyrocket up and then skyrocket back down. 08:59.28vigorbrandingYep, that’s right. 09:00.96Doug RenfroIt’s about gradual process. We have we have no investors. you know We just use bank debt when we need it. um It’s all still family controlled. And because of that, it’s more slow, steady path. But yeah, well I think you know I’ve told you that my dad and my late uncle had a rule. They were 50-50. They had a a little sister who didn’t work here, but she could be a swing vote, but they had an agreement. They never ever did anything important if it wasn’t a unanimous vote. They didn’t go get a tiebreaker. So now my cousins and I who run it, we have 84% of the votes of the company, and we could outvote each other on certain things. 09:30.24vigorbrandingThat’s great. 09:38.26Doug RenfroAnd we’ve done the same thing. if it’s I’m talking about a capital expenditure branding campaign, a new flavor. big things. We have to be unanimous or we don’t do it. I just assume I’m missing something if I can’t convince them both and vice versa. And now that’s key. I’ve seen friends who make a lot more money and have a lot more wealth, who have a sibling they can’t talk to, they’ve never spoken to in 20 years, and it breaks their parents’ heart. And we’ve chosen not to do that. 09:59.72vigorbrandingyeah Yep. 10:02.50Doug RenfroWe’ve we’ve gone with family harmony, so we sub-optimize, but it’s a family business. 10:02.81vigorbrandingYeah. 10:05.90Doug RenfroWe can do that. 10:06.99vigorbrandingYep. And you know, that’s, ah that’s really important. I mean, I know you obviously get it because you said all those words. and and But, but, you know, when you have the family involved, I mean, you know, the family, it’s important. 10:17.69Doug RenfroOkay. 10:18.01vigorbrandingthere’s I don’t know that there’s anything more important than family. And you’re, you know, the the company is what supports the family. And so if they can’t all be harm, if there can’t be harmony, At the end of the day, we have. and so I admire you for that, the way you’re handling it, because ah as you’re you’re right. We’ve seen a lot of ah more, unfortunately, probably more examples than not where you know somebody gets ah iced out, or they’re not talking, or you know the families are completely ah dysfunctional now, you know but maybe maybe the business survives, or maybe it doesn’t. and That’s just tragic. so 10:49.71vigorbrandingAnd so speaking of, your Uncle Bill, you said, I think one of your other quotes in an interview said something like, you can be brutally honest with each other about ideas. ah he could He could call you an idiot and it’s no big deal. So, I mean, that’s that’s that’s a benefit, right? That level of honesty. 11:03.05Doug RenfroYeah, that’s key is that we were i famously tell that story that like I would say to him or he to me that, you know, I think what you just said was the most stupid thing I’ve ever heard from a business perspective, where do you want to go to lunch? Because we didn’t, you know, there was no personal aspect to it. And and that’s key. If you take business things personally, that screws the relationships all up. 11:22.85vigorbrandingso you Now, back to the salsa. You have 20 different flavors. and how do you I know you’re the one that’s ah um coming up with a lot of the different formulas. How are you finding that inspiration? I mean, just out there in the world, i mean you said that the the the the mango habanero came from ah a meal you had somewhere. is that Is that pretty much what you’re looking at, just trends and things like that? 11:42.45Doug RenfroYeah, I tell people I’m cursed to have to eat at the nicest restaurants in the nation and, you know, read cool food magazines and see what’s going on. But yeah, it is that that simple, which is not actually simple, is always looking around. You want to see what’s on the edge. You know, I we developed a bacon queso for a customer. And as you know, a lot of what we do is creating things for other people. Our names know we’re on it. There’s no indication we made it. ah But people looked at us for ideation. I’ve had grocery chains come to me and they’re like, what should we do for a private label salsa? 12:12.69Doug RenfroIt’s going to be our first time. And I don’t mean, we’ll never make the mild, medium, and hot for the big folks, but if they want a pineapple chipotle or something, they were one of the few players that they will come to. 12:19.59vigorbrandingRight. 12:22.91Doug RenfroAnd i’ll I’ll give them my ideas. Half the time they run with that, say make some recipes for us. Half the time they do the total opposite of what I suggested. As long as they pay us, I’m fine. 12:31.59vigorbrandingYeah, makes sense. 12:31.88Doug Renfroum But yeah, you’re looking at, and and as you know with trends, most of them won’t become a mango habanero or a ghost pepper, which are in a habanero, which are top sellers. You know, I thought pomegranate chipotle was a great idea. Not many other people did. ah So, you know, you end up DC and you ski rationalization um is painful, but we do go through that. 12:49.81vigorbrandingWell, and you have to balance that. like you You can be out there too far out on the trends. I mean, a quench, we’ we’re big on trends. We do trends presentations every year, and I know you’ve seen them and been a part of them. And you know so you you see these things that are out there. You want to kind of be first to market, but that can be dangerous because you know maybe maybe the pomegranate is going to be something that will be fantastic maybe in another six months. If you’re too far out in front, you can you can you know get delisted, as you said. or But if you if you would just sit back and be hot and medium and you know mild, I mean, that’s no good either. 13:22.12vigorbrandingSo I really i admire what you’ve done. And I think that the the branding you’ve done and the flavoring you’ve done is fantastic. And just just for all honesty, I don’t do the branding. I mean, your your your design package stuff is impeccable. And I’ve always been a big fan of it. So ah congratulations on that. 13:39.90Doug RenfroThank you. 13:42.28vigorbrandingSo, I mean, now, how many do you try and make? I mean, like, ah is there in your mind, you say, hey, we should come up with two new SKUs a year? Is it sort of like when I find something I like, we’ll make it? ah how does How does that work? 13:55.53Doug RenfroBut it’s two different answers based on when it was. When I came back, we we weren’t really in grocery stores per se. 13:58.43vigorbrandingOkay. 14:02.35Doug RenfroWe were in fruit stands at the time and different things. So we were fighting for our lives. My cousins and I needed more money. Our dads wanted more money. We needed it. You were raising families. 14:12.71vigorbrandingYeah. 14:13.20Doug Renfroand so we were literally being told no constantly go away because we had hot medium mild and green taco sauce. That’s all we had. And so with no permission, one day when nobody was looking, I added black beans to the medium. Then I added the habanero, which was crazy exotic sexy at the time, you know, super hot. And we would, my sales director and I, he’s been with us 32 years and it’s non-family. We would go to retailers around the country and in Canada and say, hey, I know you have a million sauces before you throw me out. We have a black bean and a habanero at an everyday price, not a gourmet price. It gives you variety. And they started saying, yeah, that’s they’re delicious. That makes sense. We love your company and your marketing and your products. And this will give us variety. And they started putting it in and we were just you know making it up praying. And so after that, we did a 15:01.69Doug Renfrobut we A couple of years later, we did Chipotle, corn. we i We were early on Chipotle. Nobody could say it, including our own staff. I walked through the office. I’m here. Chipotle. Chipotle. 15:10.26vigorbrandingbut 15:10.84Doug RenfroI’m like, oh my god, we can’t pronounce our own product. ah Then when you when Chipotle, the chain became big, they taught everybody. And then Jack in the Box made a hilarious ad about how to power pronounce it. And so, yeah, I would look at things, you know, I saw a ghost pepper in a chocolate bar. I’d been watching it for a couple of years. When I saw it in a chocolate bar, and I told the family, I think we can put it in salsa. My uncle thought we were gonna get sued, so we put a crossbones skull on it, ex-scary hot. 15:33.05vigorbrandingHmm. 15:34.74Doug Renfroand The Today Show fell in love with it, gave us a solid minute on the Today Show back when we all watched TV and there were no streaming channels. ah Huge success. But at this point, now we’re mature. 15:45.35vigorbrandingYeah. 15:47.18Doug Renfroand frankly we’re busier than ever on rnd but it’s all for food service co-pack and private label clients with renfro what you’ll see is the big chains will want you to give them two items with a significant slotting and kick out your two slowest ones and i’m like no thank you but if you give us two if you’ll give us two more spots incrementally, we’ll take it, and that happens. But for now, when the when COVID hit, the supply chain fund and the inflation that followed that, frankly, we haven’t come up with a new item since Blackberry Serrano was our last one. 16:20.17vigorbrandingNice. 16:20.37Doug RenfroAnd we’ve kind of hunkered down. So you know maybe Pavone pomegranate is next. 16:25.34vigorbrandingThere you go. I love it. 16:26.20Doug RenfroI’m still thinking. 16:29.01vigorbrandingSo what what is the what is the mix between ah branded sales, I’ll say, and and food service ah percentages? 16:36.24Doug Renfroi And there’s there’s brand
Chris Renfro from One of Us with Finn and Chris dropped by to help Shane and Duncan come up with a list of the top five unconventional animals to keep as pets. Will trash pandas make the top five? What about snakes or spiders? Which furry (or scaly/spiky) critters are in your top 5? Tell us in the Discord... ~ Access the entire back catalog of After Midnights, plus bonus episodes and video livestreams over at the brand new MFFI Patreon: PATREON ~ Join the Midnight Masses! Become an Insomniac by dropping a review, adding us on social media, and contacting us with episode ideas. And we now have Midnight Merch! Show your Insomniac pride and pick up a tee shirt or coffee mug to spread the word! Midnight Merch ~ Leave an Audio Message! ~ Instagram
As hunters, we are always dreaming of that next step, that next animal to chase. For some hunters it maybe a giant elk. For others, it may be a mule deer. For a good amount of hunters, they get bit with a bug for a bigger sense of adventure. Alaska is a place that many hunters and outdoorsmen dream of traveling to, chasing moose, caribou, grizzly bears, and numerous other species. For us here at Raised Hunting, it is for sure on the bucket list. The real question though, is how can you make a hunt like this happen?Today, we wanted to answer that question for you guys! We brought in our good buddy Sam Beavers, a professional hunting guide and consultant, who has experience guiding hunts in both Alaska and Africa. Sam provides us with as much information as possible to help answer the questions that many hunters have about booking hunts in Alaska. From the travel expenses, to the amount of days you would be hunting, information about DIY hunts, to a total price package of of a guided hunt with Sam. We tried to provided you guys with as much information as possible to give you guys an idea about booking an Alaskan hunt! We have provided a list of Sam's guide services below! Book Your Hunts Now!: Renfro's Alaskan Adventureshttps://renfrosalaskanadventures.com/ Bullet Safaris:https://bulletsafaris.com/ Iowa Trophy Hunts:https://iowatrophyhunts.net/
Jeff 'Chalkx' Fox and Daniel 'Gumby' Vreeland are back in your earholes with their PFL 8: 2024 Playoffs betting guide! The lightweight and light heavyweight semifinals go down on Friday, with the winners punching their tickets to the $1 million finals. The boys break it all down and Gumby gives you all the winners - including a potential big live dog. Listen in! JOIN the SGPN community #DegensOnlyExclusive Merch, Contests and Bonus Episodes ONLY on Patreon - https://sg.pn/patreonDiscuss with fellow degens on Discord - https://sg.pn/discordDownload The Free SGPN App - https://sgpn.appCheck out the Sports Gambling Podcast on YouTube - https://sg.pn/YouTubeCheck out our website - http://sportsgamblingpodcast.comSUPPORT us by supporting our partnersUnderdog Fantasy code SGPN - Up to $250 in BONUS CASH - https://play.underdogfantasy.com/p-sgpnCirca Sports - 16 MILLION in guaranteed prizes w/ Circa Survivor & Circa Millions - https://www.circasports.com/circa-sports-millionFootball Contest Proxy - Use promo code SGP to save $50 at - http://proxy.footballcontest.comRithmm - Player Props and Picks - Free 7 day trial! http://sportsgamblingpodcast.com/rithmmGametime code SGPN - Download the Gametime app, create an account, and use code SGPN for $20 off your first purchase - https://gametime.co/OddsJam - 7-day free trial and 35% off your first month subscription promo code SGPN - https://fas.st/t/yaJkJgH132 NFL Team Previews - https://www.sportsgamblingpodcast.com/2024-nfl-team-previews/ ADVERTISE with SGPNInterested in advertising? Contact sales@sgpn.io================================================================Gambling problem? Call 1-800-GAMBLER CO, DC, IL, IN, LA, MD, MS, NJ, OH, PA, TN, VA, WV, WY Call 877-8-HOPENY or text HOPENY (467369) (NY) Call 1-800-327-5050 (MA)21+ to wager. Please Gamble Responsibly. Call 1-800-NEXT-STEP (AZ), 1-800-522-4700 (KS, NV), 1-800 BETS-OFF (IA), 1-800-270-7117 for confidential help (MI)
Jeff 'Chalkx' Fox and Daniel 'Gumby' Vreeland are back in your earholes with their PFL 8: 2024 Playoffs betting guide! The lightweight and light heavyweight semifinals go down on Friday, with the winners punching their tickets to the $1 million finals. The boys break it all down and Gumby gives you all the winners - including a potential big live dog. Listen in! JOIN the SGPN community #DegensOnlyExclusive Merch, Contests and Bonus Episodes ONLY on Patreon - https://sg.pn/patreonDiscuss with fellow degens on Discord - https://sg.pn/discordDownload The Free SGPN App - https://sgpn.appCheck out the Sports Gambling Podcast on YouTube - https://sg.pn/YouTubeCheck out our website - http://sportsgamblingpodcast.comSUPPORT us by supporting our partnersUnderdog Fantasy code MMASGPN - Up to $250 in BONUS CASH - https://play.underdogfantasy.com/p-sgpnCirca Sports - $16 MILLION in guaranteed prizes w/ Circa Survivor & Circa Millions - https://www.circasports.com/circa-sports-million - 15% off of Circa Las Vegas Hotel stay promo code SGP https://www.circalasvegas.com/Football Contest Proxy - Use promo code SGP to save $50 at - http://proxy.footballcontest.comRithmm - Player Props and Picks - Free 7 day trial! http://sportsgamblingpodcast.com/rithmmGametime code SGPN - Download the Gametime app, create an account, and use code SGPN for $20 off your first purchase - https://gametime.co/OddsJam - 7-day free trial and 35% off your first month subscription promo code SGPN - https://fas.st/t/yaJkJgH132 NFL Team Previews - https://www.sportsgamblingpodcast.com/2024-nfl-team-previews/ ADVERTISE with SGPNInterested in advertising? Contact sales@sgpn.ioWATCH the Sports Gambling PodcastYouTube - https://sg.pn/YouTubeTwitch - https://sg.pn/TwitchFOLLOW The Sports Gambling Podcast On Social MediaTwitter - http://www.twitter.com/gamblingpodcastInstagram - http://www.instagram.com/sportsgamblingpodcastTikTok - https://www.tiktok.com/@gamblingpodcastFacebook - http://www.facebook.com/sportsgamblingpodcastFOLLOW The Hosts On Social MediaJeff Fox - http://www.twitter.com/jefffoxwriterDaniel Vreeland - http://www.twitter.com/gumbyvreelandShow - http://www.twitter.com/sgpnmmaGambling problem? Call 1-800-GAMBLER CO, DC, IL, IN, LA, MD, MS, NJ, OH, PA, TN, VA, WV, WY Call 877-8-HOPENY or text HOPENY (467369) (NY) Call 1-800-327-5050 (MA)21+ to wager. Please Gamble Responsibly. Call 1-800-NEXT-STEP (AZ), 1-800-522-4700 (KS, NV), 1-800 BETS-OFF (IA), 1-800-270-7117 for confidential help (MI)
Hi, Spring fans! In this installment, I talk to Spring Cloud Dataflow, Spring Cloud Task, and Spring Batch legend Glenn Renfro
Special Guests: • Larry Weishuhn, Pro Staff • Chris Thomsen, Renfro's Guide • Ronnie Smith, Pro Staff Meet Kinder Outdoors Pro Staff...
Welcome to Chris and Fin's world! For the premiere episode of One of Us, Chris and Fin are inviting you onto their rocket ship and taking a trip down memory lane, to where their Best Friend Force all began. Come for a sweet, sweet sip of Kool-Aid, stay for some intrusive questions. Are you... One of Us?One of Us is hosted and produced by Chris Renfro and Fin Argus. It's executive produced by Myrriah Gossett for Gossett Productions and Erica Getto for Kinehora Productions. Myrriah Gossett is our sound designer, and our theme music is produced by Fin Argus and Brendan Chamberlain-Simon. Show art by Fin Argus.You can follow One of Us on Instagram and TikTok @oneofus.pod. Hosted on Acast. See acast.com/privacy for more information.
Due to the fact that we have a gap in seasons... Peanut BONUS! The ONLY drag race pod is BACK with a countdown of the Top 10 Worst LipSyncs in Drag Race Herstory! Drag Her is taking the dive with Comedian/Actor/Bad Drag Race Winner Chris Renfro! GET MORE CHRIS HERE! Go watch RuPaul's Drag Race on MTV or WOW Presents+ to stay updated! KIKI with us at Drag Her's IG! PREPARE TO GAG, WHORES!!!!! PROPS TO YA, DWOTUR!BUY OUR MERCH! 50% of everything we make goes to The Okra Project!If you rate Drag Her 5-stars on Apple Podcasts & leave us ANY UNPOPULAR RPDR OPINION, we'll discuss it on the pod!!!!! DO IT!!AND PLUS AND!!! Go to our IG to watch our super special IG LIVES covering Drag Race UK! Black Lives Matter. DONATE NOW!Listen to Drag Her on Stitcher, download the app, or get more info at stitcherapp.com/dragher!Get more Mano on We Love Trash & Podcast Killed The Video Star!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
In this episode we speak with Paul Renfro about his book Stranger Danger: Family Values, Childhood, and the American Carceral State Paul Renfro is an associate professor of history and an affiliate faculty in the Women's, Gender, and Sexuality Studies program at Florida State University. In addition to Stranger Danger, He is also the coeditor of Growing Up America: Youth and Politics since 1945, and the author of the forthcoming book The Life and Death of Ryan White: AIDS and Inequality in America which comes out this fall on UNC Press. Stranger Danger tells the story of how bereaved parents of missing and slain children turned their grief into a mass movement and, alongside journalists and policymakers from both major political parties, propelled a moral panic. Leveraging larger cultural fears concerning familial and national decline, these child safety crusaders warned Americans of a supposedly widespread and worsening child kidnapping threat, erroneously claiming that as many as fifty thousand American children fell victim to stranger abductions annually. The actual figure was (and remains) between one hundred and three hundred, and kidnappings perpetrated by family members and acquaintances occur far more frequently. We get into all of that and focus intently in this conversation on how Stranger Danger functioned from its inception as a moral panic or a sex panic. A panic Renfro argues we've never emerged from, one that still animates the reality of mass incarceration today, but is often less discussed than other contributing factors to the largest system of carceral control and punishment in the world. This conversation was originally recorded all the way back on September 8th and was slated to be released on Halloween to time it up with the ridiculous annual copaganda about strangers lacing children's candy a reliable myth propelled by the child safety regime. Obviously that timeline was dramatically derailed by our focus on work around Palestine which has largely taken the form of videos on our YouTube channels. My apologies to Paul Renfro for taking so long to get this excellent conversation edited and released. Even though the conversation certainly has nothing to do with Palestine directly, as I was finalizing the edit for this episode, it was interesting to think in this moment about the demonization of student protesters, the notion that student encampments have been somehow been infiltrated by so-called “terrorists” who are poisoning their minds with radical islam, teaching them anti-semitic rhetoric, and guerrilla warfare tactics. Certainly this has many of the hallmarks of a moral panic. And there are others we discuss in the show the panic around schools teaching sex education, the dangers of drag balls, or concerns about transgender kids in sports. It is important to be able to recognize attempts to manufacture panics, and to think critically about how we respond to these multifaceted propaganda efforts. If you want to support our work, the best way to do so is to become a patron of the show. You can do so for as little as $1 a month at patreon.com/millennialsarekillingcapitalism
Wisconsin Badgers football stock up players Jake Renfro, Trech Kekahuna, Max Lofy and more! I talk about several players who have raised their stock this spring. Why Trech has exceeded expectations and how Renfro is the key to the offensive line. We talk about the Tyler Van Dyke and Braedyn Locke and several linebackers with Jake Chaney and Thomas Heiberger. I also take some comments as we talk Badgers basketball, Chucky Hepburn, AJ Storr, John Tonje, Amos Xavier and Camren Hunter. We discuss if the Badgers roster under Greg Gard is ready to rock and roll ! Support Us By Supporting Our Sponsors! eBay Motors With all the parts you need at the prices you want, it's easy to turn your car into the MVP and bring home that win. Keep your ride-or-die alive at EbayMotors.com. Eligible items only. Exclusions apply. eBay Guaranteed Fit only available to US customers. Athletic Brewing Go to AthleticBrewing.com and enter code LOCKEDON to get 15% off your first online order or find a store near you! Athletic Brewing. Milford, CT and San Diego, CA. Near Beer. PrizePicks Go to PrizePicks.com/lockedoncollege and use code lockedoncollege for a first deposit match up to $100! Daily Fantasy Sports Made Easy! Gametime Download the Gametime app, create an account, and use code LOCKEDONCOLLEGE for $20 off your first purchase. Jase Medical Save more than $360 by getting these lifesaving antibiotics with Jase Medical plus an additional $20 off by using code LOCKEDON at checkout on jasemedical.com. LinkedIn LinkedIn Jobs helps you find the qualified candidates you want to talk to, faster. Post your job for free at LinkedIn.com/LOCKEDONCOLLEGE. Terms and conditions apply. FanDuel Make Every Moment More. Right now, NEW customers can bet FIVE DOLLARS and get TWO HUNDRED in BONUS BETS – GUARANTEED. Visit FanDuel.com/LOCKEDON to get started. FANDUEL DISCLAIMER: 21+ in select states. First online real money wager only. Bonus issued as nonwithdrawable free bets that expires in 14 days. Restrictions apply. See terms at sportsbook.fanduel.com. Gambling Problem? Call 1-800-GAMBLER or visit FanDuel.com/RG (CO, IA, MD, MI, NJ, PA, IL, VA, WV), 1-800-NEXT-STEP or text NEXTSTEP to 53342 (AZ), 1-888-789-7777 or visit ccpg.org/chat (CT), 1-800-9-WITH-IT (IN), 1-800-522-4700 (WY, KS) or visit ksgamblinghelp.com (KS), 1-877-770-STOP (LA), 1-877-8-HOPENY or text HOPENY (467369) (NY), TN REDLINE 1-800-889-9789 (TN) Follow & Subscribe on all Podcast platforms…
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