Podcasts about roberta's pizza

RG is a New York actor-writer. Her latest project Top & Bottom is a relationship drama told from the lens of an LGBTQA couple, six years in. Funded by The Mayor's Office of Media and Entertainment, Women in Film and Television Fund. It explores the sexual complexities of Lexi and Quinn. A lesbian and non-binary couple longing to rekindle love despite life's mundane. Currently in post-production--The Hunted: NYC Sword Slayers. RG portrays Lou, a sword-wielding, non-binary mystic who travels between two war-torn worlds. Humans and vampires. In the end, Lou longs only for New York's very own Roberta's Pizza! My Womanhood Bleeds Red, is RG's latest project. A one-act drama set in a catholic boarding school. Where Felicity endlessly flogs herself and questions her sexual identity. Facebook: https://www.facebook.com/YUPRG Instagram: https://www.instagram.com/rgyup/ Medium: https://medium.com/@yuprg

What’s the vibe like is a podcast that calls bars…so you don’t have to. Some call it prank calling, we call it Yelp on drugs. Don’t waste your time, listen before you go. www.whatsthevibelike.com

DJs Max Glazer and Gravy hold this party irregularly and its a great time to catch up with friends and meet new people. Loads of dancing, fun times. I love this stuff.   Follow them on Instagram at https://www.instagram.com/riceandpeasparty/     This is the last party video from Summer 2019 that I will be posting.   Onto 2020!

In honor of the upcoming Bowl of 'Zole Festival, Jimmy talks about the festival's featured food and drink: pozole and mezcal. He is joined by one of Bowl of 'Zole's curators, Arik Torren of Fidencio Spirits, in addition to Leslie Vinyard of Roberta's Pizza and Chris Crowley of Grub Street. Arik draws on his experience importing spirits as the group talks about the traditional process of making mezcal and how increased demand has affected farmers in Oaxaca. They also discuss their favorite places to get pozole in New York and compare mezcal with natural wine. Learn more and get tickets to Bowl Of 'Zole here.Beer List: Sierra Nevada's Fantastic Haze Imperial IPA, Del Maguey's Wild Papalome Single Village Mezcal, Del Maguey's San Jose Rio Minas Single Village MezcalBeer Sessions Radio is powered by Simplecast.

Before each episode of Bushwick Podcast, you hear a message from an organization called Heritage Radio Network, or HRN. Even if that name is new for you, the organization is anything but. HRN has spent the past decade here in the neighborhood making shows like ours possible—while building one of the world’s most unique audio archives from a secret recording studio tucked inside a storage container within Roberta’s Pizza.This week, we sit down with two of the leaders behind HRN to learn more about their work, and their mission to give important new voices a platform to reach listeners around the world. AFTER THE EPISODEWe’d like to extend our sincere gratitude to Caity and Patrick for sharing more about HRN’s history, and it’s work here in the community.To learn more about HRN, you can visit their website at https://heritageradionetwork.org or get in touch directly at info@heritageradionetwork.org. And if you’re interested in connecting with one of the most dynamic communities in local media, food, and audio, join us at the HRN 10 Year Anniversary Gala on November 11th at the Brooklyn Botanic Garden. Find out more at https://heritageradionetwork.org/gala. We’d of course, also like to thank you so much for joining us this week. We’ll be back with another story you won’t want to miss, but in the meantime, we’d love to know what you’re interested in hearing, and how we can do better. Get in touch by emailing us at hello@hearbushwick.com, or by DM’ing us on our instagram (https://www.instagram.com/bushwickpodcast/). We can’t wait to hear from you, and we’ll see you soon. Bushwick Podcast is powered by Simplecast.  

If a chef wants to find a specific product - how much time does it take to reach and track down a vendor? If a farmer has perfectly ripe produce she needs to sell now - how would she find a buyer? Connecting farmers and restaurants on a digital communication platform is the idea behind To Market. On this episode To Market CEO and founder David Moosman, pitches his services to Brandon Hoy, Roberta’s Pizza (@robertaspizza) owner and co-founder. This episode of Tech Bites (@techbiteshrn) is made possible by the generous support of Roth Cheese (@rothcheese). Tech Bites is powered by Simplecast.

Edison and Zaremba put on their fancy clothes for a set with their full-tilt blues orkestra Sharky & The Count feat. members of Brooklyn's finest, Daddy Long Legs! Joined by a bevy of beautiful women, they crank out their greatest hits, take a ride down memory lane (crazy cat ladies, the Rolling Stones, and the odds of actually surviving one of their shows, which Edison puts down "with the evidence I have" of 1:125). Still safer than the space shuttle! This was the FINAL episode of Arts & Seizures and we owe it all to our friends and fans, the Heritage Radio Network, and of course Roberta's Pizza. Thanks to everyone who was part of the ride. Tune in and find out EXACTLY what we've learned in 7 years...... xoxoxoxo Arts & Seizures is powered by Simplecast.

Can artificial intelligence make Roberta’s Pizza better? Maybe. Today’s restaurants are running on data systems that are cobbled together from multiple third party platforms, creating a fragmented picture of business that’s not always up-do-the-minute. If your numbers are stale, you’re probably loosing money somewhere. Ingest (@ingestAI) aims to solve these issues by integrating all of a restaurant’s data systems, using AI for automated decision making. Does that mean you can make more dough selling pizza? Find out on Tech Bites (@techbiteshrn) when Ingest CEO and co-founder Kenneth Kuo pitches his services to Brandon Hoy, Roberta’s Pizza (@robertaspizza) owner and co-founder. This episode is sponsored by the Japanese restaurant Nakoi (@naoki_takahashi_chelsea) the start-up accelerator Food Future Co (@foodfutureco). Tech Bites is powered by Simplecast

I have a chat about pizza with International Pizza Consultant Anthony Falco. Mentioned In This Episode: Smart Pizza Marketing Mastermind Smart Pizza Marketing Email (the best email) SPM Marketing Platform SPM Marketing For Restaurant Facebook Group Thanks For Listening Thank you for taking the time to listen to this episode. I hope that you have found it to be valuable. If you have a question or comment you can email at Bruce@smartpizzamarketing.com  Like us on Facebook too for updates and interesting marketing articles Leave us a quick Review  If you did find this information valuable it would be awesome if you could share it using the social media buttons on the side of the post. Also, please leave a quick review on Itunes or Stitcher… would really help

What do Legos, Salt Bae and a cheese truck have in common? They all play a role in this week's Meat + Three, which is all about the dreaded bureaucratic red tape. To kick things off, we hear from Brandon Hoy, Dave Arnold, Sother Teague, Damon Boelte, and Jimmy Carbone, five of HRN's hosts who are all seasoned bar/restaurant owners in New York. They share some of the strangest red tape they've encountered. There are many rules governing when, how, and where you can open up shop – a lesson that the mysterious "Salt Bae" learned when he brought his eponymous restaurant (and glove-less hands) to Manhattan. Not all red tape stories are downers – HRN's Hannah Fordin catches up with NYC Council Member Rafael Espinal about the successful repeal the New York City Cabaret Law, a regulation introduced in 1926 that was often called racist, homophobic and authoritarian by its opponents. To better understand red tape in other cities, Sarah Strong brings us a report from New Haven about the efforts to make food trucks stationary and Micaela Heck speaks to a restauranteur about his campaign to bring a parking deck to downtown Roswell, Georgia. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Meat + Three is powered by Simplecast

Are you interested in getting a job in the exciting work of food tech, but aren’t sure how to do that and what skills you need? Host Jennifer Leuzzi has put together a show that tries to answer the many emails and messages she receives from people who want advice on these very questions. Like in-studio guests Julia Greene, lead line cook at Roberta’s Pizza, who wants to know if you need to know how to code to work at a food tech job? Answering her questions in a mini-job interview is hungryRoot’s Chief of Staff, Zoe Mesirow, who is in the process of hiring 15 positions. Tech Bites is powered by Simplecast

On this episode of Eating Matters host Jenna Liut and associate producer Taylor Lanzet discuss the prevalence and repercussions of antibiotic use in our food system. Emilie Aguirre, an Academic Fellow at the Resnick Center for Food Law and Policy at UCLA’s School of Law, provides an overview of the current regulatory landscape and what conscious consumers need to know. Later on the show, we speak with Ben Simon, co-founder & CEO of Imperfect Produce, an innovative ugly produce company based in San Francisco.

At the time of this interview, Amanda Smeltz was the Wine Director of Roberta's Pizza and Blanca, both in the Bushwick neighborhood of Brooklyn. She has since moved on.