Podcasts about restaurant owner

Hour 3 - Coco gives us The News for the morning. Another shooting in Boston, The MBTA under construction again, and a restaurant owner refusing to give customers a knife to cut a cake.

WBZ NewsRadio’s Suzanne Sausville reports.See omnystudio.com/listener for privacy information.

Special Vlog with Restaurant Owner in Ibiza, Marco Foronda Conde.

Michelin star restaurant owner in South Korea faces jail for serving up ants on a dessert. US CD sales on the rise despite Gen-Z not owning CD players. Hitler's birthplace in Austria reopens as a police station. Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform

Michelin star restaurant owner in South Korea faces jail for serving dessert topped with ants. CD sales are on the rise despite Gen Z lacking CD players. Adolf Hitler's birthplace in Austria re-opens as a police station. Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

6-11 Adam and Jordana 9a hour

6-11 Adam and Jordana full show

Emily Brown, owner of Eebee's Corner Bar in Washington, DC, built one of the city's most talked about neighborhood bars around old-school hospitality and community. Before opening Eebee's, Brown spent years bartending, running beverage programs, and hustling through side jobs while developing her vision for a corner bar. Watch now to learn about the leap of faith behind Eebee's Corner Bar, the seven-hour wait times that followed, and how Emily Brown turned a corner bar into one of DC's hottest spots. Sponsored by:  • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

We hear consistently that life as a restaurant owner is so hard... but as diners, we can't fully understand what that reality is really like. On this panel, Ben Maides (Au Courant), Paul Urban (Block 16), and Katina Talley (Sweet Magnolias Bake Shop; Know Good) pull back the curtain, tell stories, and lay bare why the restaurant industry is so hard... and why they love it so much that they keep coming back! This episode is raw, honest, and deeply human—giving you a new perspective on the people behind your favorite restaurants.

Most New Yorkers and many of the 63 million people who visit New York each year as tourists will connect the words "Cookshop," "Shuka," and "Vic's" as outstanding restaurants and part of a chain owned by Marc Meyer. But Meyer admittedly is more than a cook. His vision of community, food and the people who prepare and serve it drove him to not only engage his workers at a deeper level than most owners, but to write a fascinating book: Voices from the Kitchen: Personal Narratives from New York's Immigrant Restaurant Workers. (Beacon Press). In this episode of "Soul of the City" Meyer talks about this and his commitment to sourcing locally, seasonally and sustainably – and the importance of immigrants to it all! In this edition of The INTELLIGENT Community Interview, ICF Co-Founder Lou Zacharilla speaks with Marc Meyer, author, "Voices from the Kitchen."

Jenna Bush Hager and Sheinelle Jones offer words of wisdom to viewers as they tackle social conflicts and dilemmas. Plus, Jason Derulo stops by Studio 1A to discuss his new No. 1 hit and the release of his album earlier this year, “The Last Dance Part 1.” And Texas native Mark Sierra completed two tours in Iraq and is now serving up incredible meals and heartfelt tributes honoring those who made the ultimate sacrifice. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

The Croissanterie, a popular restaurant in Little Rock, ordered Gov. Sarah Sanders to leave after servers - including at least one gay server felt threatened and triggered. The owner posted a message saying it was important to look after their staff - so that’s why the Arkansas governor got the boot. What say you?See omnystudio.com/listener for privacy information.

Why do your numbers look right… but your bar feels off?Your labor's tight.Margins look healthy.The menu's optimized.On paper, you're doing everything right.But data is transactional. It tracks sales and costs. It doesn't track loyalty. It doesn't measure vibe. And it won't tell you when you're optimizing the life out of your bar.Cutting a low-margin item might improve percentages.It might also hurt long-term relationships.In this episode, we break down the blind spots of data-driven bar management and where gut instinct still matters.If your spreadsheet says you're winning but something feels off, this one's for you.

Here's your local news for Monday, February 16, 2026:We head to Señor Machetes for a fundraiser supporting co-owner Noel Quintana, who was detained by ICE late last month,Find out why a grassroots group wants to combine child care and senior housing in Walworth County,Learn how the local public health department is working to stop the spread of measles,Check in with Madison's new city clerk ahead of tomorrow's spring primary,Commemorate the opening of King Tut's tomb in 1923,Teach you how to mix up a blackberry-based cocktail,Review two new onscreen offerings,And much more.

The main topic with Dana Peffer of Sgt. Peffer's Cafe Italian was the games voters and the legislature are playing with minimum wage and the impact that has on small business owners.  All of the other annyoing questions I asked her had to do with dropping glasses, too-small plates, whether today's teens are good workers, and more.

OAA Show Ep. 88 - Red Rock Taco   Never miss an episode of Ogden Arts & Adventure, SUBSCRIBE HERE: https://www.youtube.com/ ⁨@ogdenartsandadventure⁩    

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I'm now going on five years of owning a restaurant in one of the smallest towns in Wyoming.It's one of the most gratifying things I've ever done. It's also one of the most exhausting.I'm proud of what we're building in our little corner of Wyoming. I'm proud of the food. I'm proud of the place. I'm proud that people walk in and feel nostalgia, comfort, a sense of belonging… a remembering.But in this podcast episode, I'm going to say the parts I usually don't say out loud because, well… I feel like it. And some of it just needs to be said.Podcast Episode Highlights:Backstory of our small-town restaurant Confession #1: The Locals Are Our Lifeblood (And Also… a Lot)Confession #2: I Wish We Could Rate CustomersConfession #3: We're Not Trying to Make Your Life Hard with Our Limited HoursConfession #4: Staffing Is… ComplicatedConfession #5: I'm Not Getting Rich Off ThisConfession #6: We Care a Lot About What We Serve You Final thoughts...Resources Mentioned in This Podcast Episode:Find my Old-Fashioned on Purpose planner here: https://www.prairieplanner.com/Sign up for my Substack here: https://jillwinger.substack.com/Learn more about Chugwater Soda Fountain here: https://www.chugwatersodafountain.com/OTHER HELPFUL RESOURCES FOR YOUR HOMESTEAD: Sign up for weekly musings from my homestead: http://theprairiehomestead.com/letter Get my free homesteading tutorials & recipes here: www.theprairiehomestead.com Jill on Instagram: @jill.winger Jill on Facebook: http://facebook.com/theprairiehomestead Apply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-application Did you enjoy listening to this episode? Please drop a comment below or leave a review to let us know. This can help other folks learn about this podcast and we also really appreciate the feedback!

Nick wears many hats and it was a great chat with Simon Nash and Jill Upton about all of them really.@thewineshowaustralia @silversandsbeachclub @oldbushinnhotel

Thanks to Article for sponsoring this podcast! Article is offering our listeners $50 off your first purchase of $100 or more. To claim, visit https://www.article.com/discount/dwkt and the discount will be automatically applied at checkout.This January, quit overspending on wireless with 50% off Unlimited premium wireless. Plans start at $15/month at https://www.MintMobile.com/DWKT  In today's episode, we discuss why TikToker Shelby Whitaker and her husband throwing a baby shower has sent the internet into a tailspin.  Then we breakdown the drama that has unfolded after Keith Lee reviewed a restaurant called Destination Smokehouse and tried to tip their well known viral employee, only to be turned away by the owner. We Love the Internets:https://www.tiktok.com/t/ZThjYC1Lq/https://www.instagram.com/reel/DTVvTC3COnt/00:00 Introduction2:22 Problematic Baby Shower50:54 Keith Lee Exposes Restaurant Owner1:14:35 We Love the InternetWe hope you enjoyed this episode! Please let us know on Twitter or Instagram if you have any topic suggestions for a future episode! (@lily_marston & @jessismiles__)PS. The girlies have officially entered their short form content era! Follow our official accounts: https://instagram.com/doweknowthempodcast & https://tiktok.com/@doweknowthempodcastBusiness Inquiries: doweknowthempodcast@gmail.com

30 years ago your job was much different than it is in 2026. --- Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers!  If you need help, check out www.americasbestrestaurants.com

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Working in the back-of-house at many restaurants in Minnesota, you'll find a Hispanic or Latino employee. Government labor data shows that the most common occupations for Hispanic or Latino Minnesotans are chefs and cooks. Immigrations and Customs Enforcement have detained hundreds of people in the Twin Cities this month, including many from Latin American countries. ICE agents are now in their third week of an operation in the metro area and their increased activity has put the restaurant industry on edge. For perspective, MPR News host Nina Moini talked with Gustavo Romero, co-owner and chef of the restaurant Oro by Nixta in Minneapolis.

This episode of "Restaurant Owners Uncorked" features a conversation with Eric Scheffer, owner of The Scheffer Group in Asheville, North Carolina. Eric provides an update on his successful concepts (Vinnie's Neighborhood Italian Restaurant, Jettie Ray's Oyster House, Gan Shan, and a fifth on the way) and shares a harrowing account of the 2024 Hurricane Helene flood. This 1,000-year disaster crippled Asheville, leaving the city without power and water for months.Eric and his team immediately pivoted, mobilizing their four dark kitchens to feed the community, eventually serving nearly 50,000 meals in partnership with World Central Kitchen. The biggest challenge was securing water: Eric brokered a personal "handshake deal" over bourbon with a Texas water tanker driver. This, combined with the ingenuity of a local plumber, led to the creation of a temporary, complex filtration system, allowing his restaurants to safely operate. Demonstrating remarkable community leadership, The Scheffer Group then helped 21 other local restaurants replicate the expensive system to get them back online.Eric reflects that the tragedy changed his philosophy, underscoring the vital importance of deeply supporting employees who are often "a paycheck away from nothing." He emphasizes that in business, self-reliance is crucial ("the cavalry is not coming") and success hinges on the ability to pivot and be resourceful. Despite seeing the dark side of disaster profiteering, Eric remains optimistic about the economy stabilizing and Asheville's strong rebound.Key Takeaways Community Heartbeat: Restaurants are vital social and physical hubs, essential for leading disaster relief and support. The Pivoting Imperative: Business survival requires an immediate capacity to pivot operations, such as shifting to counter-service, to navigate sudden crises. Disaster Mobilization: Eric's group successfully leveraged closed kitchens and existing stock to serve nearly 50,000 meals in partnership with World Central Kitchen. Resourceful Solutions: When city utilities failed, water was secured through a personal "bourbon and a handshake" deal with a contracted tanker driver and a plumber's innovative filtration system. Mutual Aid: Eric's team extended their water solution to help 21 other Asheville restaurants quickly achieve operational status. Employee Focus: The crisis reinforced the importance of deep employer support for staff, many of whom face significant financial precarity. Self-Reliance: External help (FEMA, government) is unreliable. The core philosophy is that "The cavalry is not coming," forcing businesses to figure it out themselves. The Dark Side: Disasters expose the "disgusting" reality of individuals and companies exploiting human tragedy for obscene financial gain. Optimism/Stabilization: Eric sees stability returning; commodity prices (fuel, distribution) are starting to drop, suggesting a positive year ahead. Vendor Partnerships: Communicate financial struggles with vendors; negotiating product alternatives or pricing can foster collaborative survival.

A Seattle sushi restaurant owner is fed up with the city’s ‘economically destructive’ policies. Amid the flooding in the Skagit Valley, a Mount Vernon woman is worried about her 68 miniature donkeys. Guest: Pierce County Sheriff Keith Swank on the severity of the floods. // Big Local: Wild Waves waterpark is closing next year. The former Spokane council president plead guilty to blocking an ICE bus. The Alaska lounges at Seat-Tac were ranked as some of the worst in the country. // You Pick the Topic: Cracker Barrel is upsetting some of their customers again.

Through a series of big events, Mollie Engelhart lost millions, got married, had kids, and shocked her vegan friends by becoming a leading regenerative farmer, rancher, and author. Mollie brings her story to life, explains the truth about vegan living, and much more in this lively and surprising conversation.

In this lesson, we learn about Jason's progress in the past month as a restaurant owner. You will learn and practice Present Perfect Continuous, Future, and how to use "IF" in conditional sentences. It's an excellent way to practice your listening, speaking, and pronunciation. If you liked this episode, share it with a friend!Want 1:1 or group classes? Fill out this form: https://tinyurl.com/27u5r444

What happens when the coach becomes the one in the hot seat? In this episode of “The Restaurant Prosperity Formula” podcast, I hand the mic to longtime friend and Mastery Plus member, Brian Sandel, co-owner of Creekwood Grill in Cypress, Texas. Sandel brings decades of restaurant experience to the table — and plenty of tough, thoughtful questions. Together, we dive into leadership lessons, the realities of restaurant ownership and even personal stories that shaped my journey. If you tune in, you'll hear candid insights about success, failure, impostor syndrome, and why systems and processes are the foundation of lasting prosperity in the hospitality and restaurant business.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Tremayne Thompson. A co-owner of Perfect Note, a dinner supper club with locations in Birmingham, Alabama and Atlanta, Georgia. The conversation is a rich blend of entrepreneurship, community service, music, and food culture.

Wil speaks with longtime Schedulefly customer and Chicago restaurateur Pat Fowler. The conversation covers Pat's unexpected path into hospitality, the risks he took to buy his first restaurant, and the challenges and opportunities facing independent restaurants today. They discuss economic pressures like rising costs, changing consumer habits, and competition from large chains, but also highlight the enduring value of authentic hospitality, community connection, and innovation. Fowler shares how his frozen pizza line became an unexpected new revenue stream and how social media and storytelling are now key to connecting with guests. Wil and Pat reflect on the realities of entrepreneurship, the importance of caring staff, and the resilience required to thrive in a difficult industry.Key Takeaways Industry Inspiration – Listening to fellow restaurateurs' stories can provide therapy, motivation, and a reminder that no one is alone in facing industry challenges. Pat's Origin Story – He pivoted from a failed finance/insurance career to hospitality, fell in love with the business, and ultimately bought his first restaurant using a credit card cash advance. Entrepreneurial DNA – Owning a restaurant requires risk-taking, thick skin, and comfort with constant problem-solving; outsiders often underestimate the difficulty. Economic Pressures – Rising food and labor costs, consumer belt-tightening, and shrinking margins make survival harder, especially against well-capitalized chains. Community & Hospitality – Independent restaurants remain vital because they provide authentic human connection and serve as anchors in their communities. Frozen Pizza Pivot – During COVID, Pat turned his restaurant's signature pizza into a frozen product, which grew into a wholesale business and new revenue stream. Tech: Double-Edged Sword – Some tools (like text-based marketing or Schedulefly) are genuinely helpful; others, often pushed by outsiders, miss the mark. Social Media Storytelling – Sharing authentic stories and featuring staff builds customer loyalty and emotional connection to the restaurant. Staff Culture – Today's workforce needs a strong “why” and meaningful engagement; great service still drives repeat business even more than food or atmosphere. Resilience & Adaptability – The restaurant business always faces cycles of challenge; those who keep innovating and focusing on guest experience endure. The Future of Service – As automation grows in fast food, demand will rise for intentional, human-centered full-service dining experiences.

What does it take to go from pulling double shifts in your family's restaurant to running four successful locations while still making time for family? In this episode of “The Restaurant Prosperity Formula” podcast, I sat down with Matt Jacobs, a Pennsylvania-based restaurant entrepreneur who built Ben Franklin's Tap Room and now owns three Jersey Mike's franchises. Matt shares his journey of starting out overwhelmed, underpaid and stuck in the day-to-day grind to creating systems, building a strong leadership team, and ultimately gaining both financial and personal freedom. Listeners will walk away with inspiration and clarity on what's possible when you commit to systems, accountability and scaling with purpose.

In this episode, Wil chats with longtime friend and restaurateur Drew Moore of Carrboro, NC. Drew shares updates on his ventures, including Venable Bistro, B-Side Lounge, Auto Strada Pizza & Panini, Auto Strada Gelato & Coffee, and the upcoming House of Gatewood Chop House in Hillsborough. He explains how a 2022 trip to France and Italy inspired Auto Strada, modeled after Italian “auto grills,” offering high-quality paninis, pizza with imported Italian flour, and real ingredients at approachable prices. They discuss the challenges of running restaurants, including supply chain issues (especially in beef), workforce recovery post-COVID, rising tuition and its impact on staffing, and educating consumers on healthier food choices. Drew emphasizes values-driven business practices, maintaining ingredient integrity, and making dining experiences approachable while elevating quality, all while balancing the very real, unglamorous daily demands of restaurant ownership.Takeaways: Inspiration from Italy: Auto Strada was inspired by Italian highway “auto grills,” which offer fresh, high-quality paninis, coffee, and gelato, something Drew wanted to bring to North Carolina. Ingredient Integrity: Auto Strada uses imported Italian double-zero flour (non-GMO and glyphosate-free), San Marzano tomatoes, and high-quality Wisconsin cheeses, making their pizza more digestible and flavorful. Educating Consumers: Many customers already recognize the health benefits of authentic ingredients, and Drew uses menu descriptions and conversations to further educate them. Economic Realities: While higher-quality ingredients cost more, Drew notes that dough remains inexpensive compared to cheese and proteins, making pricing manageable for customers. Beef Supply Challenges: The beef market is at its lowest production since the 1940s, making sourcing for the chop house complex; Drew is exploring local farms and co-ops for ethical, high-quality beef. Workforce Recovery: Post-COVID staffing remains challenging, though 2024 has shown improvement. University towns have a unique labor cycle, but graduate school enrollment spikes have slowed industry recovery. Consumer Shifts: Customers are increasingly health-conscious, moving away from processed fast food toward real, nutrient-dense options—a shift that supports Drew's model. Rising Tuition & Labor Market: Drew and Wil discuss the high cost of higher education, diminishing ROI for some degrees, and how AI may replace entry-level jobs, influencing the restaurant labor pool.  The Unseen Side of Ownership: Drew highlights the unglamorous reality of restaurant ownership, fixing toilets, handling equipment breakdowns, and responding to emergencies are all part of the job.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Tremayne Thompson. A co-owner of Perfect Note, a dinner supper club with locations in Birmingham, Alabama and Atlanta, Georgia. The conversation is a rich blend of entrepreneurship, community service, music, and food culture.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Tremayne Thompson. A co-owner of Perfect Note, a dinner supper club with locations in Birmingham, Alabama and Atlanta, Georgia. The conversation is a rich blend of entrepreneurship, community service, music, and food culture.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Tremayne Thompson. A co-owner of Perfect Note, a dinner supper club with locations in Birmingham, Alabama and Atlanta, Georgia. The conversation is a rich blend of entrepreneurship, community service, music, and food culture.

Retired agent Kathy Adams reviews the rescue of a restaurant owner who was kidnapped for ransom at gunpoint from his Champaign, Illinois, Mexican restaurant and held for five days in September 2006. Using cell site analysis during the multi-state investigation, Kathy, along with FBI agents assigned to Illinois, Indiana, and Wisconsin and FBI Headquarters, along with investigators from the Champaign Police Department, were able to identify, track and arrest the kidnappers. The victim was rescued from a motel room in Fort Wayne, Indiana, and most of the $250,000 ransom money recovered. Kathy Adams was the first female FBI agent to become a SWAT team operator and was the first female FBI SWAT team leader. She served in the FBI for nearly 29 years.   Check out episode show notes, photos, and related articles:  https://jerriwilliams.com/362-kathy-adams-kidnapped-restaurant-owner/     Buy me a coffee - https://www.buymeacoffee.com/JerriWilliams   Join my Reader Team to get the FBI Reading Resource - Books about the FBI, written by FBI agents, the 20 clichés about the FBI Reality Checklist, and keep up to date on the FBI in books, TV, and movies via my monthly email. Join here. http://eepurl.com/dzCCmL    Check out my FBI books, non-fiction and crime fiction, available as audiobooks, ebooks and paperbacks wherever books are sold. https://jerriwilliams.com/books/

SummaryIn this episode of the Restaurant Owners Uncorked podcast, Wil chats with Ross Hester, owner of Good Day Cafe and Bar Muse in Oxford, Mississippi. They discuss Ross's journey in the restaurant industry, the challenges of running a business, and the importance of leadership and team dynamics. Ross shares insights on the growth of his establishments, the significance of maintaining a positive work environment, and the future plans for his businesses. The conversation highlights the passion and dedication required to succeed in the hospitality industry.Takeaways Bar Muse is a craft cocktail bar that started in a small space. Leadership is about serving employees and leading by example. Hospitality is a team sport that requires everyone to contribute. Understanding the hidden costs of running a restaurant is crucial. Passion for the business is essential for success. Creating a positive work environment leads to employee retention. Attitude is more important than experience when hiring. Community and independent restaurants are vital to local culture.

In this episode, host Keola Keala sits down with Judah DeVilbiss and Darrin Yee—key players in Pace Morby's community and leaders at EverBridge Capital—to dive into their real estate investing journeys and the business acquisition world. They share how creative financing, collaboration, and leveraging community connections can supercharge success in both real estate and business. Judah, EverBridge's VP of Sales and Business Development, discusses his mission to help fund business acquisitions and connect with entrepreneurs, buyers, and lenders who want to scale bigger and smarter. Whether you're looking to grow your own portfolio or want safe, solid returns on your capital, Judah's all about sharing knowledge and winning together. Darrin, EverBridge's Chief Investment Officer, opens up about raising capital, bringing consistent returns to private money lenders, and his search for talented team members—from executive assistants to business underwriters and transaction coordinators. He's also looking to host business underwriting sessions inside SubTo and Gator to help others master the process. Together, they highlight the power of teamwork, their innovative solutions for business and real estate investing, and the amazing opportunities that come from being part of the SubTo and Gator community. Don't miss this one—it's packed with real-world strategies and the kind of actionable insights that help investors grow faster, together.

Michael Chernow is a 2x Restaurant Owner, Founder of Kreatures of Habit, Professional Athlete, and Podcaster.More on him: https://www.instagram.com/michaelchernow/IG: https://www.instagram.com/jamesbrackiniv/1:1 Coaching with me: https://calendly.com/jamesbrackin/1?month=2024-1000:00 – Who is Michael Chernow?03:20 – Can breath work truly change your life?08:12 – How do you juggle multiple careers?12:47 – Is fear and failure are the keys to your growth?17:41 – Why is commitment more powerful than motivation?22:45 – What do near-death experiences teach us about living fully?27:32 – How do family and faith shape who we become?32:38 – Can shifting your perspective really change your entire life?34:29 – How do daily habits help you build real self-love?36:22 – What do the most successful people do every morning?43:21 – Why did he create 'Creatures of Habit' — and what's it really about?45:09 – How did oatmeal become a metaphor for success?51:14 – What happens when you stop trusting — and start healing?

Tell your smart speaker to "Play One Oh Three One Austin"

This week on Fascinating Ohio, we will meet television host and YouTube star Coyote Peterson, acoustic guitarist John Morgan and restaurant owner Victor Omar D'Angelo.

Mark mentions: Trump Poll, Mrs. Obama's Podcast, Mark gets email from BMW, Patsy's Restaurant Owner, Sands Casino, Democratic Civil War vs. Oligarchs, NYT article about DEMS position, WH renovations, and NBC-Comcast distancing themselves form MSNBC See omnystudio.com/listener for privacy information.

Mark Interviews Patsy's Restaurant Owner SalSee omnystudio.com/listener for privacy information.

Mark mentions: Trump Poll, Mrs. Obama's Podcast, Mark gets email from BMW, Patsy's Restaurant Owner, Sands Casino, Democratic Civil War vs. Oligarchs, NYT article about DEMS position, WH renovations, and NBC-Comcast distancing themselves form MSNBC

Mark Interviews Patsy's Restaurant Owner Sal

Happy Thursday, y'all! Today we chatted about my upcoming bunion surgery and Jeff Lewis Live See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us a textSteve Hamel joined Liz Collin to talk about the death of his friend David Burley—who was killed in a motorcycle crash by an intoxicated driver with a criminal history.Support the show

Brian Ingram St Paul restaurant owner on the difficulty of prosecuting people who attempt to light your restaurant on fire. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Brian Ingram St Paul restaurant owner on the difficulty of prosecuting people who attempt to light your restaurant on fire. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We continue our look back at the COVID-19 pandemic, five years after the virus began spreading in the United States. Our latest reflection is from someone who spent much of his life working at his family's restaurant, only to have to shut it down when COVID hit. PBS News is supported by - https://www.pbs.org/newshour/about/funders