Podcasts about Rolo

Cullen and Mason chat with James Spence from Rolo Tomassi. They chat about the band's history, if they are writing new music, and their upcoming show at Furnace Fest.Be sure to get tickets for Furnace Fest and see Rolo Tomassi play!Check out Rolo Tomassi: https://rolotomassiband.comGet tickets for Furnace Fest here: https://www.furnacefest.usFollow us on Instagram: instagram.com/theblacksheeppodcastSubscribe to our YouTube channel: youtube.com/@theblacksheeppodcastBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-blacksheep-podcast-presented-by-hm-magazine--2258933/support.

á , Presidente de la Comisión de Regularización de la #fesfut habla en #AzulYblancoPodcast .Conversamos sobre los estatutos, sobre el fútbol salvadoreño, #laselecta , la gobernanza en el fútbol, los seleccionados y mucho más. Segunda temporada con #TexacoElSalvador + Azul Y Blanco Podcast.

On today's show, Matt, JD & Rachel discuss moms getting stoned, resting stank face, trouble at the ROLO factory, designing the suitcase of the future, do Stormtroopers take the whole outfit off in the bathroom, macho men stifle innovation, JD the sommelier, the link between fake meat and natural wine, why cops hang out with other cops, major neighbor drama, why revenge is best when it's funny, tips for getting dogs to love fireworks, a list of natural remedies that don't work, and we celebrate another show by firing guns in the air.

Tune in as Rolo Tony (@PoorOldRoloTony) hops aboard the podcast to review and recap The Last Supper, the 1995 satirical black comedy movie about a friend group of grad school students who launch a scheme to kill off conservatives by inviting them over for the last supper they'll ever have. The surprisingly cozy atmosphere wrapped around this film, the politeness and hypocrisy of liberals, the real-life vigilante Phoenix Jones, and Cameron Diaz's knack for comedy with a grim and off-kilter edge to it comprise a few of the subjects for this episode.Directed by Stacy Title, The Last Supper stars Cameron Diaz, Courtney B. Vance, Ron Eldard, Annabeth Gish, Jonathan Penner, Ron Perlman, Nora Dunn, Bill Paxton, Jason Alexander, Charles Durning, Bryn Erin, Mark Harmon, Rachel Chagall, Nicholas Sadler, Warren Hutcherson, Dan Rosen, Pamela Gien, and Elisabeth Moss.Spoilers start at 30:10Create your podcast today! #madeonzencastrHere's how you can learn more about Palestine and IsraelHere's how you can keep up-to-date on this genocideHere's how you can send eSIM cards to Palestinians in order to help them stay connected onlineGood Word:• Rolo Tony: Five Easy Pieces• Arthur: Mystery DateReach out at email2centscritic@yahoo.com if you want to recommend things to watch and read, share anecdotes, or just say hello!Be sure to subscribe, rate, and review on iTunes or any of your preferred podcasting platforms!Follow Arthur on Twitter, Goodpods, StoryGraph, Letterboxd, and TikTok: @arthur_ant18Follow Arthur on Bluesky: @arthur-ant18Follow the podcast on Twitter: @two_centscriticFollow the podcast on Instagram: @twocentscriticpodFollow Arthur on GoodreadsCheck out 2 Cents Critic Linktree

Its a full house as Jimmy, Dan, Steve, Rolo and Dave try and be sympathetic to a decision that reached a new level of incompetence. We talk about County's 1st leg play off game in London and look ahead to Wednesdays 2nd leg.Sign up to get ad free and exclusive special guest podcasts, a monthly giveaway plus first dibs on live events with former players (no extra cost!). Not only that, you'll be supporting the podcast and helping us maintain equipment and the services we need to run the pod.Join our Patreon membership: JOIN HERE Hosted on Acast. See acast.com/privacy for more information.

✨ - ✨ ¡El cuento "Rolo y la verdad perdida" ya está disponible completo para disfrutar en todas nuestras plataformas! Acompaña a Rolo en esta aventura llena de descubrimientos, valores y emociones, ahora en un formato renovado con imágenes en movimiento Escúchalo o míralo donde prefieras. ¡No te lo pierdas!

Jedna z najobľúbenejších udalostí roka je tu! Draft 2025 sa koná v Green Bay, Inžinier bude na mieste, a tak sme sa 90. výberu nováčikov do profi ligy venovali poriadne. Bart predstavil všetky potencionálne ciele Packers, Inžinier a Rolo pridali svoje pohľady, myšlienky a otázky na Barta. Vypočujte si najnovšiu epizódu podcastu R.E.L.A.X a staňte sa odborníkom na draft!

Mary & Blake discuss PART 2 of everything YOU had say about to Outlander episode 7.16 - A Hundred Thousand Angels. In this episode, we discuss the still raw and emotional responses to the shocking Faith twist, Jamie and Claire's relationship, and the episode's most memorable moments. From theories about time travel to passionate debates about the show's narrative direction, this episode is packed with fan insights, laughter, and heartfelt discussions. We also explore the community's thoughts on William's journey, Ian's grief, and the potential implications of the Faith storyline. Ratings range from 2.3 to 5 kilts, proving that Outlander continues to spark passionate conversations Also in this episode: Faith Twist Controversy: The revelation that Faith might be alive sparked intense debate among fans, with many questioning how this impacts the emotional weight of previous storylines. Emotional Character Moments: Listeners praised scenes involving Jamie and Claire, Ian's grief over Rolo, and the complex relationship between William and Jamie. Acting Performances Highlighted: Sam Heughan, David Berry, and the actresses playing Jane and Fanny received significant praise for their emotional and nuanced performances. Magical Realism Concerns: Some fans worry the show is shifting from magical realism to full fantasy, potentially breaking the narrative promises of earlier seasons. Relationship Dynamics: Discussions centered on the co-dependency between Claire and Jamie, and the evolving relationships between characters like William, Jamie, and Lord John. Podcast Studio Renovation: Blake revealed a complete studio overhaul, promising new features and improved production for future episodes.   SUBSCRIBE TO OUTLANDER CAST: AN OUTLANDER PODCAST Apple Podcasts YouTube Spotify CONNECT WITH MARY & BLAKE  Like Our Facebook Page Join Our Facebook Group Join The #NerdClan Follow On Twitter  Follow On Instagram  UNLOCK BONUS EPISODES, PREMIUM PODCASTS & MORE -- www.JoinTheNerdClan.com Sign up  HERE for Blake's Book Club: DRUMS OF AUTUMN CHECK OUT THE BEST MERCH ON THE PLANET: THE MARY & BLAKE STORE Shop for all of our podcasts, sayings, and listener inspired designs in one easy place. FOLLOW ALL OF OUR PODCASTS AT MARY & BLAKE: This Is Us Too: A This Is Us Podcast The Pokemon Pokedex With Rhys & Felicity: A Pokemon Podcast The Percy Jackson Prophecy: A Percy Jackson Podcast The MCU Diaries: Essays On Marvel Television Podcast  Bridgerton With Mary & Blake: A Bridgerton Podcast Keep Calm And Crown On: The Crown Podcast Minute With Mary: A Younique Network Marketing Podcast Rise Up!: A Hamilton Podcast The Leftovers Podcast: The Living Reminders The North Remembers: A Game Of Thrones Podcast Wicked Rhody: A Podcast About Rhode Island Events and Life You've Been Gilmored: A Gilmore Girls Podcast ParentCast: A Podcast For New Parents Outlander Cast: An Outlander Podcast The Potterverse: A Harry Potter Podcast The Last Kingdom With Mary & Blake: A Podcast For The Last Kingdom House Of The Dragon With Mary & Blake: A Podcast For House Of The Dragon The Rings Of Power With Mary & Blake: A Rings Of Power Podcast READ OUR LATEST BLOGS AT MARY & BLAKE: Mary & Blake's Blog The MCU Diaries The Handmaid's Diaries Minute With Mary Outlander Cast Blog A huge thank you to all of our members at the #NERDCLAN for helping to make this podcast possible. EXECUTIVE PRODUCERS SuzyQ, Joanne Felci, Nadra Assaf, Siobhan M. O'Connor, Katy Valentine, Maryanne St. Laurent, Sara Zoknoen, MD, Martha, Anne Gavin, Bobbi Franchella, Peg Cumbie, Dana Mott-Bronson, Kirstie Wilson CO - PRODUCERS Kristina Mann, Candace Galbraith, Jennifer L. Dominick, Whitney Robins,  Tina Schneider, Sharon Stevenson-Kelley, Barbara Falk, Keelin Dawe, Meredith Bustillo, ASSOCIATE PRODUCERS Louan, Laura Dassrath, Suzanne Moss, Sarah Dietderich, Brenda Lowrie, Dianna Anderson, Stephanie Holm, Tracy Enos,  Jeffrey Zellan, Shonna Chapman, Dianne Karpowicz, Candy Hartsock, Carolyn Needham, Patricia Barron Tardio, Angie Leith, Karen Snelling, Christine Milleker, Marilyn L. Neenan    

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- . Esta vez estrenamos formato: ahora podrás disfrutarlo con imágenes en movimiento, haciendo la experiencia aún más mágica y envolvente Escúchalo y míralo en tu plataforma favorita Sumérgete en la aventura de Rolo mientras descubre que la verdad a veces se esconde donde menos lo esperas. Disfruta del contenido completo en nuestra web: nekoeteurythmia.com. Conviértete en nuestro mecenas y recibe recompensas exclusivas a través de nuestro Patreon: patreon.com/NEKOETEURYTHMIA. Si quieres participar en el programa, envíanos la historia, eventos o novedades de tu grupo al correo: nekoeteurythmia@gmail.com.

Accede a los episodios completos y contenido exclusivo en chisteinterno.com y en patreon.com/chisteinterno Episodio 74 - Julio Rodríguez Julio Rodríguez es un comediante y actor colombiano con más de 20 años de experiencia en el mundo artístico. Nacido en la ciudad de Ibagué, Julio es conocido por su estilo de humor político y de crítica social, el cual estuvo fuertemente influenciado por la tradición de la cuentería colombiana. Actualmente, reside en Miami y forma parte, junto a Raquel Maldonado e Iván Camejo, de “El Trio”, un show de comedia que reflexiona sobre las experiencias de la comunidad migrante en EE.UU. En nuestra conversación hablamos sobre su infancia en Colombia, la diferencia entre un Cachaco y un Rolo, la escena de la comedia en Miami, la influencia de la cuentería en su trabajo, las paradojas de la migración en EE.UU, su afición por George Carlin y sobre su trabajo cómo instructor en la Escuela Colombiana de Inteligencia y Contrainteligencia. ¡Gracias, Julio, por visitar Chiste interno! Eventos Chiste Interno Tres Comediantes Hablando Sobre Comunismo. Miami. 17 de Abril Entradas: https://ci.ovationtix.com/36022/production/1233818?performanceId=11611761 Chiste Interno Academia (Cursos On-Demand y Talleres en Vivo) Cursos On-Demand: "Aprendo Stand-Up" y "Acelerador de Chistes" con Reuben Morales Disponible en: chisteinterno.com/reuben “Antes de Escribir Comedia” con Elio Casale Disponible en: chisteinterno.com/elio Talleres en Vivo: El seminario “Produce tu Podcast” con Oswaldo Graziani, Adrián Salas y Alexandra Colmenarez será el 12 de abril en Miami. Tickets en https://www.chisteinterno.com/producetupodcast Para más información, visita: chisteinterno.com/academia Créditos Creado y conducido: Oswaldo Graziani Producción ejecutiva por Oswaldo Graziani y Adrián Salas Producción, post-producción y música por Adrián Salas Asistencia de producción por Katherine Miranda Edición de formato largo por Yamn Milán Edición de formato corto por Ricardo Carmona Comunidad y Contenido por Pedro Graterol Diseño gráfico por Bodega Creative (bodegacreative.xyz) Redacción por Yxa Fuentes Estudio de grabación: Astro Studio chisteinterno.com

✨ - . ✨ "Rolo y la verdad perdida" ya está aquí, y esta vez con imágenes en movimiento para sumergirte aún más en la historia. Acompaña a Rolo en su aventura llena de misterios y enseñanzas. ¡No te lo pierdas en todas nuestras plataformas! Disponible ahora. ¡Corre a escucharlo y verlo! Disfruta del contenido completo en nuestra web: nekoeteurythmia.com. Conviértete en nuestro mecenas y recibe recompensas exclusivas a través de nuestro Patreon: patreon.com/NEKOETEURYTHMIA. Si quieres participar en el programa, envíanos la historia, eventos o novedades de tu grupo al correo: nekoeteurythmia@gmail.com.

In this brutally honest and inspiring episode, Sally O'Neil sits down with her longtime best friend — elite strength coach, adventurer, and mental health advocate Alexa Towersey (aka @actionalexa) — for a no-BS nutrition consultation like you've never heard before.From surviving Naked and Afraid with zero food and clothing, to maintaining a physique most 20-year-olds dream of at 45, Alexa unpacks the mindset, diet, and lifestyle that fuel her high-performance life — minus the lemon water and ice baths.This is a deep dive into how to build physical AND emotional resilience, master your relationship with food, and finally stop obsessing over your morning routine. It's witty, vulnerable, and eye-opening — and might just change how you approach health forever.Whether you're struggling with sleep, chasing balance, or just wondering what it really takes to look like Alexa (hint: it's not protein shakes and hustle), this episode has you covered.Guest: Alexa TowerseyStrength coach, mental health advocate, adventure athlete, author-in-progressInstagram: @actionalexaWhat We Cover:Why Alexa hates morning routines and what she does insteadThe real reason she ditched protein and still maintains an insane physiqueWhat surviving 21 days on “Naked and Afraid” taught her about nutrition and mindsetHer full day on a plate (including coffee habits, Rolo bars & snacks)How she healed insomnia, avoided gut issues, and manages perimenopauseWhy resilience > perfection in your health journeyThe supplements she actually takes and why (colostrum, magnesium, creatine + more)The shocking truth about modern wellness trends and what actually worksMentioned Products & Tips:Colostrum for gut health and travelNSDR link Magnesium Glycinate for sleep & anxietyCreatine for muscle, brain & hormonal healthDandelion tea for digestionApple with cottage cheese & PB: Alexa's go-to snackRotisserie chicken as a meal prep hackWork With SallyPrivate 1:1 CoachingPersonalized nutrition and lifestyle coaching for high-achieving women.Apply hereGroup Coaching & Training ProgramsJoin the Status 8020 community for structured support and expert guidance.Explore programseBooks & Meal PlansEvidence-based guides and simple, delicious meal plans to support your goals.Browse resourcesConnect With SallyInstagram — @sallyoneil | @status.8020TikTok — @sallyoneil_Facebook — Status 8020 on FacebookFree Calorie CalculatorFind your ideal calorie intake based on your body and goals.Use the calculatorSally's Preferred SupplementsScience-backed products for energy, performance, and recovery.Shop the collection

Inžinier, Bart a Rolo sa pozreli na súpisku Packers, needy a možnosti na posilnenie po hlavnej vlne Free Agency.

Ešte jeden potlesk fanúškom Eagles a už naozaj sme všetci nula nula a začíname odznova. A začíname veľkou inventúrou každého klubu, každej divízie. Čo je tá jedna hlavná vec, ktorú by mal klub adresovať v tejto offseason? Na toto si odpovedáme vo štvorici, keďže sa k nám pridal Rolo, fanúšik Green Bay Packers. V podcaste vás čakajú najskôr reakcie na aktuálne dianie, potom prehľad AFC S a NFC S (23:33), potom superbowlový song (50:04). Pokračujeme AFC E a NFC E (52:43) a končíme AFC N a NFC W (1:22:50).   V Extrapointe pokračujeme AFC W a NFC N a na záver pár postrehov z QaA Daniela Jeremiaha pred Combine weekom.

¡Es momento del Snatch Game! 11 queens debieron enfrentar el poderoso desafío de comedia, y nosotros junto a @alpaca.rolo y @katralicious.a comentamos nuestras impresiones, incluyendo la categoría de uñas “Nailed It”, los polémicos resultados, y una sorpresiva eliminación que dejó al fandom dado vuelta.¿Quién debería haber hecho lipsync? ¿Ya no es “pecado capital” que se caiga la peluca? ¿Hace sentido que una reina quede en el top si no lo hizo bien el reto principal?

UNiTE Food is a Yorba Linda, California-based company that produces globally inspired protein bars. The brand offers unique flavors such as Churro, Mexican Hot Chocolate, and PB & Jelly, aiming to bring diversity to the wellness industry. Each bar provides around 10 grams of protein and is gluten-free, catering to health-conscious consumers seeking both nutrition and nostalgic tastes. Clara often relied on protein bars during her busy career but found the available flavors uninspiring. Drawing from her diverse culinary background, she recognized a gap in the market for culturally diverse flavors. Clara's father is an entrepreneur. Her family immigrated from Sudan when she was five years old. When they arrived in the United States, her father started a plumbing supply distribution business, which is the business Clara worked in earlier in her career. The idea for UNiTE was something Clara started thinking about in 2018 or 2019 while she was still working in her family's plumbing business. She began experimenting with different recipes and products in her kitchen in the early days of the pandemic in 2020.Clara often visits ethnic markets to learn about new flavors for new products. She also studied flavors and what people were eating when she traveled abroad.  QUOTES “If I'm anything, I'm a very curious person. I'm curious about how the world works and I'm curious about why segments of the population aren't being served.” (Clara) “If you focus on your customers, they will reward you with loyalty. And if they reward you with loyalty, your revenue will grow. If you create value, why would somebody leave you?” (Clara)“For me, it was about making sure we were taking care of our customers. That was the winning strategy. It sounds really simple, but it's way harder to execute.” (Clara)“Business is a framework. Once you understand product liability, you understand how to insure against it. You learn about the certifying bodies in your industry. It's hard and it's not (hard).” (Clara)“It's really about building relationships. Mutually beneficial relationships.” (Clara) “When you're over 40 and you created a new business, you're usually not doing it for money, you're doing it to try to make the world a better place.” (Clara)“I wanted to find common ground. Let's find flavors that will resonate with lots of people.” (Clara)“The essence of the UNiTE brand is to seek to understand and seek to find common ground instead of focusing on how we're different.” (Clara)“At the end of the day, consumers want authenticity and they want brands that create products that are meaningful to them. (Clara)“I don't really worry about copycat brands. I worry more when they stop copying me.” (Clara) TRANSCRIPT 00:01.49vigorbrandingAll right. Hello, everyone. Welcome to Fork Tales. I’m Michael Pavone. Our guest today is Clara Paye. And I’ve known Clara for a long time. ah She is from Unite Foods. ah Unite’s line of nutritious bars are built around the concept of global flavors, but also comfort foods. Clara has started a brand that’s redefining what protein and nutrition bars can be, and I’m happy to have her as a guest. Clara, welcome. 00:25.55Clara Paye _ UNiTEThanks, Michael. Good to be here. 00:27.85vigorbrandingSo again, I know you, I think pretty well, and I’m excited to excited for this. This will be fun. So um I want to go back. I mean, you have a fascinating story. So before we get into Unite, I want to talk about you. How did you, you know, where where do you come from? Where do you, where did you work? You know, talk a little bit about what got you, got you here. 00:46.86Clara Paye _ UNiTEWell, it’s definitely not been a linear path. It’s been really a path led by my own curiosity in the world. And so I think if I’m anything, I’m a very curious person. I’m curious how the world works. I’m curious why, you know, segments of the population aren’t being served. So my journey really started, you know, undergrad, I went to USC and I really went undeclared and thought I but wanted to be a lawyer and. 01:10.72Clara Paye _ UNiTEgot into one political science class and I was like, no, I definitely don’t want to do this. And so kind of was looking around like what else is out there, found the business school at USC, and more importantly, found the entrepreneurship program, which was number one in the nation at the time. And, you know, and I knew I didn’t want to study accounting or finance, and that’s what business was to me in my mind back then. And finding this entrepreneurship route really like kind of opened up the world to me and was like a light bulb. 01:34.45Clara Paye _ UNiTEyou know My dad is an entrepreneur. and We immigrated from Africa and the Sudan when I was five years old. And in Africa, he had an automotive parts distribution business. And when he immigrated to the U.S., he started a plumbing manufacturing and hardware distribution business. And so, you know, having a dad that had kind of modeled entrepreneurship, it was demystified for me. And so I was like, oh, that’s really interesting. You know, I’ve been an entrepreneur kind of since I was a little girl, whether, you know, the classic lemonade stand or side popsicles or, you know, drawing pictures and trying to sell them to my aunts. Like, you know, I always had that entrepreneurial 02:07.53Clara Paye _ UNiTEstart and you know funny and but like at USC I remember them taking a poll of all the entrepreneurship kids and how many of them had like a lemonade stand or something similar as a kid and it was like 95% of the class raised their hand right like it’s something almost innate where you know that entrepreneurship bug grabs you was even a little kid and 02:15.32vigorbrandingMm 02:24.37Clara Paye _ UNiTEAnd so, you know, going into the entrepreneurship program, it was kind of like and equated to like Ted Talks, where you just got to like hear and listen to these really successful entrepreneurs that had launched and they were normal people with good ideas that they just implemented. 02:36.22vigorbrandinghmm. 02:38.93Clara Paye _ UNiTEAnd I thought I would you know be an entrepreneur straight out of undergrad. I wrote a business plan um and for the apparel industry back then. this is I’ll date myself, but I graduated in 1999 and in 1998, 99. I wrote a business plan for plus size clothing for teenage girls. So I saw that there was this huge segment of the population where kids were kind of, you know, Americans were growing in size. and there weren’t really anything fashionable for young girls to wear if they were plus size. They had to shop, you know, especially in jeans, they had to start in the, you know, shop in the women’s Husky department, women’s department or the boy’s Husky department. And it really wasn’t anything fashionable. And I wrote this great business plan. All my professors told me to do it. And like the only person I knew that had any money was my dad. 03:21.66Clara Paye _ UNiTEyou know, being 21 years old and or, you know, barely 21 and asking him to fund, you know, I needed like $30,000 back then to launch this business. And my I was going to do it with my best friend whose father had just invested in the jeans manufacturing plant. 03:34.66Clara Paye _ UNiTEShe had done the entrepreneurship program the year before. It was like this home run idea. The internet was just coming online and we were going to do it all online. We didn’t need storefronts. You know, we’re kind of kind of revolutionize all of these things. 03:44.94Clara Paye _ UNiTEAnd my dad’s like, what? Huh? Like watch yourself humming products. Yeah. 03:48.78vigorbrandingYeah. 03:50.42Clara Paye _ UNiTELike, this is a business that already exists. And he just didn’t see it, didn’t understand. But it’s it’s ironic that like that business would grow on to be like that segment specifically, um where I did all my research at this mall, like, went on to become a billion dollar business, like Torrid went into the same free mall with the same concept. And so that was kind of like always in the back of my mind, my entire career. So from age 20 to now, like, gosh, like, why I should have done that, like, I should have done something like that, you know, why didn’t I try and um I’m telling a really long part of the story so we can edit this, but it’s really like, you know, for me, it was really about that early experience in entrepreneurship that I held on to, but then I would go on. 04:22.93vigorbrandingOh, it’s great. 04:29.89Clara Paye _ UNiTEand work in cosmetics, worked for advertising agencies, you know, um and then eventually my dad lured me into the family business, which was like, you know, about five years after college, I wanted to get my MBA and he said, hey, I’ll make you a deal. You and your best friend want to come work for me, get your and MBAs and I’ll pay for them. And you just have to stay the time that you’re studying. And, you know, we did this executive MBA program where we worked our nine to five and then we went to school from like six to 10. 04:53.31Clara Paye _ UNiTEAnd those are long days, but they were really fun because I got to take what I was learning in the MBA program and immediately apply it to my family business, which was, again, the plumbing and hardware distribution business. And so not that I was in love with plumbing and hardware, like, trust me, if I never see another supply line in my life, it’ll be too soon. But um it was really about this unique experience that I got to learn and apply, learn and apply. And it was just Really? um Really what set me up for like, you know in that curiosity to like really make an impact in my family business Where you know, sometimes when you join a family business you get told well, this is how we’ve always done it So this is why you have to do it this way and for me I got to kind of redefine everything Because of this MBA program that I was doing and my dad trusted, you know, he always had a high regard for education And so was like, okay. Well, yeah, let’s try it and really got you know got in and 05:45.11vigorbrandingThat’s fantastic. i mean You bring up a really interesting point, though. Being a so a sibling of an entrepreneur, you you kind of do realize, or you maybe you don’t realize that it’s it’s not easy, but you you know it’s it’s doable, right? If you watch your father do it, like my father had a couple small sporting goods stores. So I thought, well, if you want to start a business, you just go out and start it. You just do it. and You know, my story is I’ve never been smart enough to know what I can’t do. So I’m like, Oh yeah, I can do that. And just, you know, and sometimes you pass, sometimes you fail, but you know, it’s like, Oh, I can try that. Oh yeah, I’ll do that. So, but, but I think our parents really do make it easier for us if they’ve done that, you know, and you sort of, I don’t want to say you take it for granted, but it’s sort of like, it seems doable. It seems attainable, you know, and next thing you know, you you’ve got something special. And I’ll say this, it had to be interesting, difficult, and maybe very educational for you. 06:34.52vigorbrandingah being a young woman in and the and the plumbing supply distribution business. I mean, what was that like? 06:40.78Clara Paye _ UNiTEah You know, it was it’s a very old industry. It’s you know very much like there’s very little product innovation. And so for me, being a curious person, I was always trying to learn. I always wanted to go to like plumbing school. So like I could like learn about the products a little bit more because they’re actually really complex. And if you ever go down a hardware store aisle and you go down the plumbing fittings or the plumbing section, I mean, there’s literally thousands and thousands of SKUs and so many different parts to like toilets and you know faucets and it’s it’s a very confusing um you know you have to have like a lot of deep knowledge in the industry to really make an impact so for me you know i knew i was never going to have that right what i could bring to the table was really an outside the box way of thinking about this industry like you know we created the company’s first website and started selling you know online and really trying to 07:28.80Clara Paye _ UNiTEUm, quantify customer experience, right? Like it wasn’t just about like place, you know, filling orders. It was like, what was the experience of that order for your customer? And so I’ve always been a customer centric leader. So I think it’s because I came up through marketing and entrepreneurship. You know, I really care about the customer and I really care about like the person that’s opening the box, whatever that box is, you know, and so. 07:51.58Clara Paye _ UNiTEFor me, it was all about aligning the business to be customer-focused, because my thesis was, if you focus on your customers, they will reward you with loyalty. And if they reward you with loyalty, your revenue will grow. 08:01.84Clara Paye _ UNiTEright It’s a win-win. 08:02.46vigorbrandingmean 08:03.15Clara Paye _ UNiTEIf you create value, why would somebody leave you? So it’s when you’re not creating value and you’re creating problems for the customer that you know you have that attrition. 08:13.25Clara Paye _ UNiTEAnd so for me, it was really about um making sure that we were taking care of our customers. And and that was the winning strategy. I mean, it sounds really simple, but it’s way harder to execute when you get to scale. 08:26.05vigorbrandingThat’s great. I mean, it makes total sense. So basically, you do all your own plumbing now, is that what you’re saying? 08:31.81Clara Paye _ UNiTEnot at all 08:32.01vigorbrandingYeah, I knew about it. Okay, so now let’s jump into something that I know you’re very proud of and should be. the that You founded Unite, okay? and And so let’s talk about that. You founded in March of 2020, right? 08:44.85vigorbrandingIn the middle of that thing called the pandemic with COVID. um but Obviously, that was a part of the story. That’s what sort of infused the story. Can you talk a little bit about that? 08:53.69Clara Paye _ UNiTEYeah. So, you know you know, I’d been ideating on it for like probably a year and a half before that and really trying, you know, it was working in the plumbing business at my, you know, and the family business that I was kind of like stuck behind my desk. And especially when I became a mom, like I was always just like looking for quick fuel to get me through my day. And that was like kind of when I had the epiphany for Unite and really our main point of differentiation is that we use global flavors. 09:15.38Clara Paye _ UNiTEAnd so I had this unique experience, again, just just like the plus sized clothing where I was like, wait a minute, like there’s this whole population of people out there, like half the population are immigrants, people like me, or people that are just like really interested in other cultures and really interested in other foods. 09:31.28Clara Paye _ UNiTEYou know, I live in LA, like there’s, you can eat Thai, Indian, Chinese, Japanese, whatever you want, any time of day you want, you know, it’s all, you know, and that’s what makes America unique is that we are this melting pot of cultures. 09:38.69vigorbrandingYeah. Yeah. 09:42.73Clara Paye _ UNiTEAnd it very similarly, I saw this demographic shift where, you know, America was just going to continue to grow in, in multiculturalism. And so I was like, okay, if you’re in wellness and you are diagnosed with something like for me, it was a gluten intolerance. Like, and you go and try to find diet compliant food and you go to the shelf and like nothing resonates with you. Like that’s a huge miss. And so I think it was because 10:08.08vigorbrandingbut 10:08.18Clara Paye _ UNiTEYou know, i I’m not, everybody that has created protein bars up to that point wasn’t diverse, didn’t have the life experience I had. So I just kind of used my own life experience it to develop it. 10:18.38Clara Paye _ UNiTEAnd I developed them in my kitchen, like really, like, you know, as I got my cuisine on out and was like, what would I put in my protein bars? And for me, it was like almond butter and dates and, you know, let’s sweeten it with all natural things. 10:25.68vigorbrandingMm hmm. 10:28.41Clara Paye _ UNiTEAnd I i can’t use sugar, alcohols or Stevia. Like I i just, they’re not palatable to me. So I just use natural things. and literally googled what do nutritionists say should be in a protein bar and like made those my macros like it’s not that hard you know you don’t have to like spend hundreds of thousands of dollars to figure it out and um created my first recipes and found a co-packer to make them and I knew you know because I didn’t want any food liability I wanted a really strong co-packer to be the producer for them found one that ah you know where they saw the vision they understood what we were about and supported us and got our product launched and 11:05.31Clara Paye _ UNiTEYou know, Expo West was this trade show, you know, it was a trade show in the food industry. It’s the largest natural products convention in the entire world. And if anybody hasn’t been to it, just imagine seven convention centers all smashed together in Anaheim, hundreds of thousands of people, like 3000 plus exhibitors. It’s literally and figuratively like Disneyland. Like it’s just, it’s a zoo. It’s, there’s so many people. And we got our little 10 by 10 booth and at the, you know, they have this like new products part of natural expo that opens a day before or used to. 11:35.43Clara Paye _ UNiTEAnd we got our booth set up and we were ready to rock. 11:37.30vigorbrandingMm hmm. 11:37.51Clara Paye _ UNiTEWe were going to go show our bars. We had this whole warehouse full of new bars to show buyers. 11:39.71vigorbrandingand 11:41.83Clara Paye _ UNiTEAnd that’s how it’s going to get people excited. And then the pandemic. And that was the first thing to get canceled. And literally we got this call like shows not going to happen. So break down your booth. 11:51.86Clara Paye _ UNiTEAnd you know, and it was like such a wild time. 11:52.43vigorbrandingYep. 11:55.64Clara Paye _ UNiTEum And people were really, you know, unsure of what was going to happen. And, you know, ah brands were not able to get into stores to pitch or any buyers, everything kind of went on hold because every grocery store was worried about safety for their employees and how to keep cleaning products on shelf and Lysol wipes. 12:13.52Clara Paye _ UNiTEAnd like nobody was really thinking about like protein bars, right? 12:16.49vigorbrandingRight, right. 12:16.43Clara Paye _ UNiTELike we’re all trying to, you know, that’s what like, I think we all were baking banana bread every day in this power now and like, you know, consoling ourselves with chips and margaritas at, you know, noon. so 12:26.31vigorbrandingYeah. Well, I remember like for us, I mean, you know, one of my companies is Quench, which is a CPG food and beverage. I said, you know, COVID was truly the greatest sampling program in the face of the earth, food and beverage. If you made a product at that time, if you had an established product, you people bought it, people ate it, they put in their pantry, they stacked in their shells. I mean, it was phenomenal time for food. I mean, unfortunately, it was you were too new, right? You couldn’t even take advantage of it. You didn’t even get a chance to get out of the starting gate. so That’s how to be extremely disappointing. But I think it’s amazing too. Like, okay, so you you come from one industry and and you learn a lot just in business and dealing with people from one industry. But then you you applied to this startup that you didn’t, you’ve never really, you were never in the food business. So you don’t learn how to be a manufacturer, you had to learn about safety, you had to learn about ingredients, legal and and everything and anything. I mean, it’s just, ah it’s an amazing undertaking. How did you how did you learn so much? 13:21.18Clara Paye _ UNiTEYou know, like business is a framework. So once you understand product liability, you understand how to ensure against it, right? And you learn that, you know, you have to look, what are the certifying bodies in your industry, right? 13:35.40Clara Paye _ UNiTELike in, you know, for electrical companies, it’s like UL listing, you know, in food, it’s SQF. 13:35.85vigorbrandingMm hmm. Mm hmm. 13:40.84Clara Paye _ UNiTEAnd it’s not like the information isn’t that hard to find. So I think it’s like, you know, once you have a framework of, it’s, you know, the product is a widget almost, right? Like how you deal with Lowe’s is how you deal with Target. 13:49.40vigorbrandingMm 13:52.55Clara Paye _ UNiTELike it’s a big box. 13:52.83vigorbrandinghmm. 13:53.59Clara Paye _ UNiTEThey care about many of the same things, right? You have to understand what’s going to happen on the back end of your business. You have to understand how to get that product there on time and in full. And that’s what matters to them. 14:04.49Clara Paye _ UNiTEAnd so I, you know, it’s hard and it’s not. And so for me, I’ve always really relied on my network, Michael, like, like if I don’t know the answer, I know somebody that I know must know the answer. 14:16.44vigorbrandingMm hmm. 14:17.09Clara Paye _ UNiTESo I spent a lot of time. I don’t want to say networking, but I think it’s really about building relationships, like mutual like mutually beneficial relationships with people, trust. 14:26.75vigorbrandingSure, trust. 14:29.50Clara Paye _ UNiTEAnd when I got into the food space, I was like, I just need to great advisors around me. I need people. 14:33.78vigorbrandingMm hmm. 14:33.82Clara Paye _ UNiTEAnd I didn’t want like consultants. I wanted people who were also running their businesses, who were going in the trenches, doing it with in in real time. 14:38.08vigorbrandingSure. Skin the game. Yep. 14:41.79Clara Paye _ UNiTEand so you know, having a ah YPO forum of YPO, you know, food CPG people was like one of the ways that I accomplished that and like really creating a forum of people around me that were doing the same things as I was. 14:50.42vigorbrandingMm 14:56.01Clara Paye _ UNiTEAnd, you know, there’s a lot of symbiotic um experience there. And we all got to go through COVID together. So it was something I did early on, you know, it was like grabbing people who wanted to go on this journey with me. 15:02.72vigorbrandinghmm. Mm hmm. 15:06.56Clara Paye _ UNiTEAnd so, You know you’re I think networking is like kind of like a bad word sometimes like people think it’s like you’re using people when you say networking but you’re doing networking right you’re actually at creating value for other people first right and that out it works. 15:13.24vigorbrandingwho yeah 15:20.16vigorbrandingThat’s right. Yeah. Absolutely. All right. So now let’s talk. You created the, the you had a product, you you got shut down and covered. So let’s talk about the Unite name. You created a brand and I’m a big brand guy, you know that. I love brands and and I love what you did here. I love the name and I’m not just saying that because you’re here, but this is something I did not know. I read an article and I read about the I in Unite. I should have looked and realized that the lowercase I, but to talk about the brand and how you came up with the name. 15:45.47Clara Paye _ UNiTEYeah, I mean, so for me is all about that what I was trying to do. So this is like the mission part of like this journey when like you’re over 40 and you’re creating new business. Usually you’re not doing it just for money. You’re really doing it because you feel like something’s missing in the world and you want to make the world a better place. At least that’s my journey. 16:01.60Clara Paye _ UNiTEAnd for me, it was like, how can I use food as this instrument of inclusion to improve the lives of people, see people who haven’t been seen, welcome them into wellness, right? And kind of create cultural bridges, right? Where like somebody who I think food is has this unique way of binding people, right? Like it’s the cultural equivalent of bringing your, you know, 16:23.95Clara Paye _ UNiTEyour dish to a potluck and like you know kind of like do you like it you know kind of like yeah having that like you know there’s a moment where you’re like are you sure it’s kind of a little strange or like you know when when people used to come to my home and like be like you know my mom made this thing you don’t have to eat it it’s you know you might not like it and then people loving it and you’re like oh Okay, it’s good. Like it’s safe. Like everyone’s accepted now. And so I think for me, it was like how, you know, food can, can also divide people. But if people make fun of somebody’s food or make fun of flavors, you know, and I think it also can unite. And so I wanted to use it as like, you know, let’s, let’s find common ground. Let’s find flavors that like will resonate with lots of people. And so like the flavors we choose typically are not just like country specific. They’re like region specific. 17:04.98Clara Paye _ UNiTESo like, you know, churros are eaten in Spain, in Mexico, and like all over Latin America, right? Baklava is eaten in North Africa, in Greece, in Russia, in Croatia, right? 17:15.03Clara Paye _ UNiTEBubble tea, which sounds like just an Asian, Asian flavor. And yes, it was born in Taiwan, but you know, like but the British drink milk with tea. the in Indian people drink milk with tea, and the Middle East drink milk with tea. 17:25.54Clara Paye _ UNiTELike those flavors are, can resonate with lots of different people. 17:29.23vigorbrandingYeah. 17:29.53Clara Paye _ UNiTESo, and then there’s peanut butter and jelly, and that’s the one where people are like, 17:31.64vigorbrandingYeah. 17:32.95Clara Paye _ UNiTEhuh like you know that’s like that’s not global but it’s like my american heritage is just as important and so i want all people to feel represented and the reason the eye is small and as i think because if you’re trying to connect two sides you yourself have to get smaller to understand the other side and so that you you know to understand the other you know and we live in such a time of division and so like really having a name like unites like it’s really the essence of the brand 17:37.39vigorbrandingyeah 17:58.39Clara Paye _ UNiTEis to, you know, ah seek to understand and seek to find common ground and instead of like how we’re different. 18:05.96vigorbrandingI love it. i mean You obviously have a propensity for for marketing. it’s it’s It’s very smart and very sound, the thinking behind it. and and I’ve had the products that are fantastic. and again I’m not just saying that they’re your your products are absolutely delicious, so you should be very, very proud of that. 18:21.31vigorbrandingum you know and now So we talk about the flavors, so ah we do a food trends presentation every year and we always come up with all these funky flavors and and we we I shouldn’t say funky, we we we learn about things that are popping in different parts of the world and starting to you know bubble up and and and ah you know we we try to grab onto them, I mean all of us as manufacturers, as restaurants, as ah marketers And we try to understand these flavors and how to bring them forth and and introduce something fresh. how do How do you go about finding flavors? How do you go about deciding what the next flavor is going to be? 18:54.83Clara Paye _ UNiTEit’s really intuitive for me but like you know my my hero flavor is churro and like that one was really you know born out of you know I live near Disneyland I live like 15 minutes away and I have small kids and so we were always at Disneyland always the line at the churro cart was kind of like around the corner right and like churro was like definitely this very familiar flavor and like churros are you know they’re eaten they’re They’re not just different for different sake. Many people have had a churro, whether it’s at a fair or at Disneyland or at a carnival. Churro was like not that um outside the box for most people, and it was very approachable. and so like That Disneyland car, just like looking at the lines, I was like, yeah, that could be a really good flavor. How come nobody you know hasn’t really done that? and then 19:44.35Clara Paye _ UNiTEyou know, I would visit ethnic markets a lot to look at the flavors. 19:47.44vigorbrandingSure. 19:47.62Clara Paye _ UNiTESo I go to Hispanic markets, I go to Korean markets, I go to Japanese markets, you know, I live in an area again, where I’m blessed by diversity. And so I study, you know, when I travel, what are people eating? 19:59.01Clara Paye _ UNiTEWhat, you know, what are people, you know, what do people enjoy? And I really, I mean I the first flavors are really like things that I loved so I just wanted to create things you know flavors and then I tested them on my friends and I probably Michael I probably made like 15 or 20 different flavors before I started right like and kind of like chose the heroes from um the ones that I made and in my kitchen. 20:17.81vigorbrandingMm-hmm. Now, is there one that you you loved and thought, oh, everyone’s gonna love this and didn’t make it? Is there a flavor that you kind of, what is it? 20:26.76Clara Paye _ UNiTEYeah it was a ah green tea matcha 20:30.55vigorbrandingUh-uh. 20:30.44Clara Paye _ UNiTEflavor and so but green tea powder sometimes can be fishy and it’s like sounds so weird but like it just didn’t work in in scale right and so and there are macho bars out there but I never think that they taste great and so you know I wanted it to have like good product integrity and so like that was like a 20:35.42vigorbrandingOkay. 20:39.37vigorbrandingNot it. 20:45.81vigorbrandingMm-hmm. 20:48.56Clara Paye _ UNiTEyou know, one that like I thought would be, you know, cause if you, if you look at the Starbucks menu, like ah so many, you know, those, those are great flavor cues too. Like, you know, Starbucks spends a lot of time in flavor development. And so you can just, you can take cues from adjacent industries. 21:01.68vigorbrandingSure. We got to work with a lot over the years ah through Quench. We worked with the Hershey Company and we worked with the scientists. And I was always blown away because we’d go in the, and back, this would be like early 90s, we’d go in these rooms or they’d have to swipe a card for the door to open. It seemed very like, 21:17.81vigorbrandingUh, sign sci-fi, you know, and it would it be lab technicians and they’d put drops and they’d be like, here, taste that. What does it taste like? I’m like, well, I taste apple pie. They’re like, wait for it. I’m like, Oh, I taste whipped cream. Wait for it. Oh, I can not taste crust. Like they could do this. I mean, it was like better living through chemistry. They could do all this stuff. 21:36.54vigorbrandingand what it came down to obviously was and this is what is so hard with what you do is now you have to source the ingredients now you have to make sure it’s not a chemical thing and then you have to understand can you can you afford that flavoring at a price point that will be palatable to the consumer so there’s so much involved in all of what you do yeah 21:56.81Clara Paye _ UNiTEThere is so much like, look, all business is hard, but the food business is particularly hard, right? Because you’re, it’s a living, breathing thing, right? And for me, it came down to simplicity. Like I always wanted simple ingredients um because I wanted people to be able to understand what was going into the bar, right? Like I wanted it to be real food and natural. And um so when you have those kinds of like, 22:22.56Clara Paye _ UNiTEBarriers, you know, it’s it helps you and it hurts you right? Like I can’t put in a bunch of processing You know like many large companies can because that’s not the brand value that I’m trying to create or the kind of product I’m trying to create. 22:30.08vigorbrandingRight. Mhm. 22:34.50Clara Paye _ UNiTESo yeah, it’s very hard um You know, we do get a lot of those scientists taking pictures at our booth every year at all the Expos and so people and we have been copied, you know and that’s like just anytime you’re successful at something people are gonna copy you and so 22:45.84vigorbrandingSure. Mhm. 22:50.21Clara Paye _ UNiTEBut I think at the end of the day, consumers want authenticity. They want you know brands that are creating products that are meaningful to them and will reward those brands. So I don’t really worry about like copycats. I worry more about when they stop copying me. 23:07.91vigorbrandingbut you know and But to your point, and you know weve we’ve been doing a food trends report for over 15 years, and what you are doing and and how you’re doing it is very on trend. It’s not easy. It’s not inexpensive. i mean it’s ah it’s ah you know you there’s you could You could have cut corners along the way on your product, but you don’t do that. I just think that that’s going to pay dividends in the long run. i think that’s such a It’s hard to stick to your ethos, but I think you do a fantastic job of that. so I think it’s something to be proud of. and so and My next thing is, I did not know this, but the I in Unite stands for invite. and I did not realize on the back of every bar there’s an email address that you can people can send directly to you for suggestions on new flavors. Have you have you learned anything from these? Have you gotten anything interesting in the emails? 23:52.30Clara Paye _ UNiTEYes, I love those emails, like those emails come to me. And so I get to interact with the people that write those emails. And, you know, the most meaningful ones are when people will give me a flavor suggestion, but then they’ll also say, thank you for making a bar for us. 24:07.73Clara Paye _ UNiTEYou know, thank you. And it’s exactly what I wanted to do. 24:09.63vigorbrandingThat’s super cool. 24:10.64Clara Paye _ UNiTEwhen I, when I set out was like, make the invisible feel seen. 24:12.05vigorbrandingYeah. 24:14.77Clara Paye _ UNiTEAnd you know, I know what it’s like to not feel seen. You know, I know what it’s like to like, kind of be in the shadows, like being a woman in the plumbing industry. Perfect example, right? Like you don’t really belong here or you don’t like, you know, somebody that looks like me typically doesn’t work in plumbing, right? 24:29.33Clara Paye _ UNiTElike It’s a very old, old, you know, antiquated kind of industry. And so like when I get those emails, I get really excited and people do have some great ideas and ideas of like things that we’ve actually developed, you know, and just haven’t launched. And, you know, so it’s fun to know that like, it is also on trend for people. 24:49.00vigorbrandingThat’s fantastic. So I mean, ah um I’m being italian Italian. My wife’s Greek. So yeah, yeah, her mother makes us baklava. So it’s phenomenal. So I love that. I’m really proud to see that you have a baklava in your in your flavors. So you have you have baklava, you have peanut butter and jelly, you have chiro, bubble tea, Mexican hot chocolate. What’s your what’s your favorite? 25:09.34Clara Paye _ UNiTEYou know, it’s like asking me which my favorite kid is. 25:12.05vigorbrandingah We all have one. 25:11.94Clara Paye _ UNiTEum i and I mean, is our hero. 25:12.61vigorbrandingCome on. We all have one. On any given day, we all have one. A favorite kid. 25:18.32Clara Paye _ UNiTEAnd churro was like the first bar where I was like, okay, we really have something. 25:19.02vigorbrandingUh-huh. That’s the baby. 25:21.72Clara Paye _ UNiTEYeah. But I really also very much like baklava. And it’s similar to churro in that, you know, it’s got kind of like some of the the same kind of spices with the cinnamon. 25:28.18vigorbrandingMm-hmm. 25:29.41Clara Paye _ UNiTEBut baklava has never been done outside of baklava. 25:31.48vigorbrandingMm-hmm. 25:32.33Clara Paye _ UNiTELike, think about it, Michael. Like, you’ve never seen a baklava ice cream. You’ve never seen a baklava cracker. 25:35.23vigorbrandingNope. 25:36.56Clara Paye _ UNiTELike, you’ve never seen a baklava popcorn. Right? Like it was very unique. 25:40.80vigorbrandingYeah. 25:41.16Clara Paye _ UNiTEAnd, you know, when I, before I launched, you know, many of the, the manufacturing partners I met with in the beginning were like, these price flavors are too strange. Like nobody’s going to buy these and like to be, you know, have come full circle and and be like, no, they’re great. 25:54.00Clara Paye _ UNiTEAnd like Baklava just won a good housekeeping award this year when they’re, you know, best snack award. Churro won the same award last year. 25:59.19vigorbrandingAwesome. 26:00.98Clara Paye _ UNiTESo it’s like, it’s incredibly validating when, you know, people. like like the product and like, you know, um appreciate it. And it’s got organic honey in it. It’s just really tasty bar. 26:12.34vigorbrandingThat’s great. Well, like I said, you’re the products are amazing. And in a way, I like i look at these flavors and in a way they are they’re kind of all comfort foods, too, right? I mean, they’re, they’re, yeah, they’re all international flavors, but they’re almost like international comfort flavors, you know, it just it kind of feels that way. 26:28.40Clara Paye _ UNiTEWell, they’re nostalgic flavors. 26:30.16vigorbrandingYeah. 26:30.11Clara Paye _ UNiTESo they’re foods that you ate in childhood. 26:32.21vigorbrandingRight. 26:32.26Clara Paye _ UNiTEAnd so that was also really important to me. That was also one of the barometers is like childhood flavors. 26:36.76vigorbrandingPerfect. 26:38.45Clara Paye _ UNiTEAnd ironically, I mean, I didn’t develop these for kids, but like kids love our bars and like, duh, they’re childhood flavors, right? Like they’re really for adults, but you know, so we’ve had this like wide range of like consumer interest in our, in our products. And so for me, it’s like about taking you back to kind of like a simpler time. I think, you know, health food specifically is sometimes punitive. Like, Oh, I don’t really like this mushroom powder, but I’m going to drink it because like, i my you know, my, 27:03.59Clara Paye _ UNiTEpodcast said that I’m going to get muscles if I drink it. you know and I’m like more on the other side of wellness. We’re like, let’s make it fun and let’s make it like food you want to eat, not food you have to eat. 27:09.80vigorbrandingMm-hmm. Yeah. Yeah, that’s great. All right. Well, let’s have some fun here. So, you know, being the research guys that we are and the marketing guys where we came up with our own flavors. So we decided to go around the world. I want your opinion on if these are going to be winners or not. So we’ll start in India, a gulab jambu. It’s very popular dessert. It’s often served during celebrations. It’s fried dough soaked in a rosewater syrup, often garnished with almonds and cashews. 27:40.04Clara Paye _ UNiTE10 out of 10. I think that would like a home run flavor. I’ve actually, you know, my Indian friends have also suggested ah exact flavor and it’s always kind of been in my mind. 27:45.01vigorbrandingYeah. 27:48.94Clara Paye _ UNiTEThe rosewater is the one that’s like, can be polarizing. So, you know, we try to have things that are like, you know, broad appeal, but yeah, I think 10 out of 10 would be a great flavor. 27:57.57vigorbrandingPlus, I’ll say this, I hate to be the total American here, but pronunciation can also be a barrier to people buying something if they can’t if they can’t figure out how to say it. 28:04.52Clara Paye _ UNiTEFor now, right? 28:06.08vigorbrandingAll right, now we’ll head to Spain, a creamy caramel flan. 28:09.66Clara Paye _ UNiTEI love flan and I think flan is another one of those foods that’s mistaken for like just Latin Americans because lots of people eat flan or you know it’s called sometimes creme caramel it’s called like different things in other regions of the world you know so yeah another great flavor you guys are good at this don um don’t start a bar company Michael. 28:15.09vigorbrandingMm hmm. 28:26.72vigorbrandingyeah Yeah, yeah. We would never if we, you know, they’re yours. These are all yours if you want to do them. So you have some friends, we have some employees in Brazil. So um Bolo de Rolo. It’s a light sponge cake. It’s rolled up with a layer of tangy guava jam. 28:43.47Clara Paye _ UNiTEThis one I’ve never heard of, I’ve never had. 28:45.94vigorbrandingright 28:46.23Clara Paye _ UNiTEI’ve not not been to Brazil, so it really piqued my interest. I love guavas. I think tropical fruits, you know, we see that in beverage now. 28:54.85vigorbrandingRight. 28:55.48Clara Paye _ UNiTEYou know, there’s all kinds of great beverages that have popped up with tropical fruit flavors. 28:56.09vigorbrandingMm hmm. 29:00.70Clara Paye _ UNiTEAnd definitely in terms of what global flavor trends, guava I think is still underrated because I love guavas. 29:04.97vigorbrandingMm hmm. 29:07.99Clara Paye _ UNiTESo yeah, I think, you know, it’d be interesting to to get the um the sponge cake kind of consistency in a bar because bars tend to be a little bit drier and a little bit harder to to make soft because water stability issues. 29:20.76Clara Paye _ UNiTEBut I think that’s super intrigued. I want to go to Brazil, so that’s on my list. 29:24.27vigorbrandingYeah, there you go. There’s an excuse for R and&D. It’s a write-off. um you know Yeah, it’s ah that that’s that’s that’s fun. OK, so we go to Italy ah for some almond biscotti. 29:37.61Clara Paye _ UNiTEI mean, I love biscotti, but I think if you’re craving biscotti, eat a biscotti. 29:41.08vigorbrandingYeah, I agree. 29:41.18Clara Paye _ UNiTEyou know 29:42.08vigorbrandingYeah, I don’t think that works in a bar, right? 29:43.73Clara Paye _ UNiTEWell, you know like people tell me, like oh, you should make a hummus flavored bar. I’m like, what? Why don’t you just eat hummus? 29:49.24vigorbrandingYeah, yeah, exactly. Exactly. 29:50.94Clara Paye _ UNiTEyou know For me, it’s about taking some things. Because biscotti is not unhealthy, like typically. like you know If you had one, it’s like it’s fine. 29:55.05vigorbrandingNo. 29:57.11Clara Paye _ UNiTEIt’s like a treat. So I typically try to take like higher calorie, higher density things to make them healthy and approachable. 30:02.75vigorbrandingoh 30:05.67vigorbrandingYeah, you’re you’re almost bringing a dessert together to a degree, right? 30:05.58Clara Paye _ UNiTEso i probably Exactly. 30:08.59vigorbrandingYeah. 30:08.51Clara Paye _ UNiTEa 30:09.42vigorbrandingYeah, that totally makes sense. And you know what’s funny? You you just said something that that really kind of stuck with me. though The beverage industry does do a lot of flavors. And it’s really kind of accelerated. I mean, as a company, we were early on with with flavored beverages in the tea category. 30:24.27vigorbrandingAnd we were we had a brand that we worked with for like 15 years. We helped build what’s called Turkey Hill Iced Tea. Excuse me. And it was the first refrigerated tea. a lot of There was teas out there that were shelf-stable, but we were in the refrigerator. Well, the proliferation now of beverages in the refrigerator. You go to a convenience store with just walls of beverages. So there’s a lot of unique flavorings that you see popping up. And I guess that’s that would be a good place to see, I don’t know, what’s acceptable, right? like what are what are What are consumers interested in? 30:53.61Clara Paye _ UNiTEYeah, I think um it’s a good, again, like I got to take a lot of flavor cues from like a Starbucks or like, you know, what are people drinking? 31:01.08vigorbrandingyeah 31:02.11Clara Paye _ UNiTEAnd like, what are the flavor cues in beverage that we can borrow from, right? Or we that can inform some of us. I think in beverage, it’s a little bit easier because the flavoring is just like props added to something versus like you’re trying to really create something authentic in food. 31:13.60vigorbrandingYeah, yep, yep. 31:19.97Clara Paye _ UNiTEBut gosh, I’m just happy I have a shelf stable product. Like I can’t imagine distributing a refrigerated or frozen product. 31:25.52vigorbrandingYeah, yeah, yeah. 31:26.11Clara Paye _ UNiTELike knowing what I know now, it’s like just a whole nother level of of anxiety. 31:30.73vigorbrandingYeah, well in flavoring to own on that side is it’s amazing how if you had some foot, it’s not obvious as a flavor to like what happened to potato chips, right? So we have a snack food category of snack foods. I mean, adding just a new flavor a new fun. It’s it’s amazing how much velocity you get and how much traction we actually did it across the tuna category. 31:49.35vigorbrandingAnd you would think, you know, tuna, we started adding sriracha or different types of hot or or or Thai chili or, I mean, just all these kind of unique flavors. 31:54.20Clara Paye _ UNiTEMm 31:57.94vigorbrandingAnd it’s amazing how it can really ah get you more more ah shelf presence. 31:59.66Clara Paye _ UNiTEhmm. 32:03.65vigorbrandingAnd it also then, ah it creates ah an atmosphere of trial. So it’s ah’s it’s an awful lot of fun for that too. So um so as an entrepreneur who who’s growing and developing a brand that’s still a relatively young brand, ah you just created it four years ago. 32:17.34vigorbrandingWhat are some of your biggest challenges? 32:20.85Clara Paye _ UNiTEIt’s sad to say, Michael, but like there’s a lot of predatory behavior for emerging brands in the food space, right? 32:26.57vigorbrandinghe 32:26.47Clara Paye _ UNiTEWhere I think this industry like depends on the turn to a certain degree of like brands to fail, to come in to shoot their shot. And like when they fail, it doesn’t matter because there’s like so many other brands behind them trying to get in that same shelf space. 32:39.58Clara Paye _ UNiTESo I think it’s just being the underdog. like If you look at the shelves that we’re on, we’re competing with behemoths, right? Like billion dollar brands, multi-billion dollar brands, like that control the entire food supply. 32:48.42vigorbrandingMm hmm. Mm hmm. 32:51.38Clara Paye _ UNiTEAnd we’re like on the same shelf and like, how can we actually compete to build brand awareness? Like, you know, so you just do it with a radical authenticity. You do it by creating value for the consumer, creating something different, creating a better product. 33:05.17Clara Paye _ UNiTEBut it’s really like having come from a larger company where like, you know, you have some kind of street cred because you are a larger and you’re eight It’s easier to grow a larger company, but to grow from scratch has been like humbling. 33:17.69Clara Paye _ UNiTElike it’s There’s a lot of people who want to put their hand in your pocket, who want to you know take advantage of you, and you have to be astute. 33:18.13vigorbrandingYeah. 33:24.66Clara Paye _ UNiTEAnd again, you have to surround yourself with people that are smart, that will help you avoid the landline, help you clear those paths. but You know, I, um, I also started, um, a nonprofit called included for, you know, people of color in food CPG just because I feel very passionately it’s called included included CPG, um, for people to kind of like not make the same mistakes that I made or kind of try to pull it forward somehow by clearing the path for, you know, I don’t want people to, you know, make the mistakes that we, we’ve made or could have potentially made. 33:49.99vigorbrandingMm hmm. 33:56.73vigorbrandingMm hmm. That’s you’ve you’ve always been one to give back. And I think that’s very admirable. I mean, we were walking around. It was it was it this we were just talking about with the included CPG. 34:09.40vigorbrandingWe were walking around. He was exposed. You had a special section and they they they don’t you had them donate space. What was that for? 34:16.71Clara Paye _ UNiTEum Yes for emerging brands and no for included and so we do do that at the fancy food show and at Expo West every year and so we kind of run kind of a mini incubator accelerator For these brands and help them get that space and be ready to pitch and you know, you have to be market ready So it’s not like for a brand that’s like pre-launch it’s like, you know if you have some kind of like established brand presence and really hoping to elevate them to the next level because those trade shows are so expensive and it’s so primitive and so anything that we can do to 34:18.69vigorbrandingOh, OK. 34:43.19vigorbrandingYeah. 34:46.50Clara Paye _ UNiTELevel the playing field to like help an emerging brand win is like I just it just lights me up I like it makes me so happy because These are the people improving the food systems. 34:57.16Clara Paye _ UNiTEThese are the people that are bringing healthy Products to market. 34:57.35vigorbrandingRight. 35:01.02Clara Paye _ UNiTEThese are the people who are you know, taking their family recipes and trying to share them with the world 35:06.90vigorbrandingWell, I mean, I admire you because you’re able to, I could see you walking into those shows and asking for them to give you all this space. And I know how you are. You do with a smile, but you’re pretty emphatic and I’m sure you always get your way. 35:19.64vigorbrandingCause I know I sit in meetings with you and when I’m, and when I miss a meeting, I have to answer to you, but you do with a smile, but you always hold people accountable and you get what you want. And I do respect that. So sure. 35:29.41Clara Paye _ UNiTEWell, I mean, it’s been a great partnership with New Hope and the Specialty Food Association. And it just, it aligns with their value. So they actually are great partners. And so it’s a, you know, and it’s a team. It’s not just me. There’s like five other founders on the leadership team have included. So, you know, we, we are really working hard to improve um the food systems. 35:51.19vigorbrandingwhat So what ah what do a lot of these folks, i mean thankfully they have you ah to sort of open up the door for them, literally to bring them into the into these shows. so like What do you see a mistake made by ah want to be entrepreneurs? what What do they do wrong? Or what do what do you think and in the brand creation process? What do you what do what do you think that they they do wrong a lot? 36:11.05Clara Paye _ UNiTEI mean, it’s probably something we did wrong too, but it’s like trying to pretend you’re a big brand when you’re not, right? Like, yes, you can get on that shelf, but are you ready? Can you support it the same way a big brand does? 36:20.43vigorbrandingMmhmm. 36:22.89Clara Paye _ UNiTEDo you know all the levers to pull, right? 36:24.66vigorbrandingMmhmm. 36:25.09Clara Paye _ UNiTElike And it’s hard to say, like, it’s hard when the opportunity knocks not to take it, right? 36:30.71vigorbrandingSure. 36:31.30Clara Paye _ UNiTESo it’s like that discipline of knowing, you know, What is the actual contribution margin of this account? And, you know, is it just like, or does it accomplish something else? So I think it’s like biting off a little bit more than you can chew. 36:44.02Clara Paye _ UNiTEum And then the one that I pay attention very closely to is quality. I think quality can sink your company so fast. You know, one quality issue, one copacker issue, one whatever issue. 36:53.05vigorbrandingyeah 36:54.04Clara Paye _ UNiTESo if you’re not paying attention to your product, you know, so closely, um that can really be a landmine because you can always create more brands. But you know, if your brand name is like tainted, it’s hard for you. 37:07.44vigorbrandingRight. I mean, some people might not even know like that. I think people assume because you have a brand, that you actually make it yourself. And you know, there are co-packers out there and a lot of brands use co-packers and you’re handing off your basically your baby and your promise, you know, a brand is a promise, your promise to the consumer to someone else to make. Obviously, there’s there’s checks and balances there. But it it is a, you know, there’s there’s places along the way that you have to count on a lot of partners. And it’s a, I’m sure it’s a difficult business, you know, 37:36.97Clara Paye _ UNiTEI think you have to think of your co-man relationships as kind of like your investors because they’re investing their line time, their energy you know to develop your brand as well. 37:40.66vigorbrandinghere Yep. 37:44.95Clara Paye _ UNiTESo it is a partnership. You’re not just like, you know. Um, taking and giving, right? is It’s truly a partnership but if done right. And like, yeah, I like to, I like to actually preface a lot of my buyer meetings by saying, Hey, by the way, I don’t make this in my garage. 37:56.50vigorbrandingMm 37:57.57Clara Paye _ UNiTEI, you know, because like the, the bias is if you’re like an emerging, I have a dream person and you’re like, make as far as in your garage and like packaging them up and sending them out. 38:01.10vigorbranding-hmm. 38:07.22Clara Paye _ UNiTEI thought there’s anything wrong with that. But like, when you’re trying to pitch a fortune, you know, 100 company, they got to make sure that, you know, you have your ducks in a row. 38:09.52vigorbrandingRight. eat Yeah. Yeah. 38:14.95Clara Paye _ UNiTEAnd so that’s a good qualifier. 38:17.32vigorbrandingYeah, Target doesn’t want you like ah to think you’re baking the night before. That’s funny. But I mean, yeah, it’s ah yeah’s it’s true. And it’s amazing all of the the hurdles, I’ll say, that you have to go through. So you have a great, yeah there’s a quote that you like to talk about. lot Winston Churchill, success consists of going from failure to failure without loss of enthusiasm. And you’re always enthusiastic. You want to talk a little bit about some of those things that you had to bump up against, some of your failures, some of the things that you had to pivot. 38:44.24Clara Paye _ UNiTEOh, there’s so many, Michael. I mean, every, if it’s, if it was easy, everyone would do it, you know, like I say that, but it’s like, it’s so true. 38:49.31vigorbrandingSure. 38:51.46Clara Paye _ UNiTEAnd like, you know, and every entrepreneur I talk to in the food space or any space, it’s like, you gotta be able to take those hits and get back up. 38:57.56vigorbrandingOh, yeah. 38:59.18Clara Paye _ UNiTEBut the getting back up is really hard, right? 39:02.31vigorbrandingMm hmm. 39:02.73Clara Paye _ UNiTEEspecially when there’s like, you could do something else with your time. You could do something else with your energy. 39:06.20vigorbrandingGreat. 39:07.24Clara Paye _ UNiTEAnd that’s where like a mission becomes really important. And it’s like, what’s actually driving you? 39:11.03vigorbrandingMm 39:11.36Clara Paye _ UNiTECause if it’s money, you’ll give up. There’s way easier ways to make money. 39:15.17vigorbrandinghmm. 39:15.47Clara Paye _ UNiTELike if I wanted to go make money, I’d just take my money and invest it in real estate or whatever. I’m like, yes, we do that too. but It’s really about mission for me. And so what drives you to like make the world a better place, have a lasting impact, create products that resonate with people. 39:31.82Clara Paye _ UNiTEAnd so success is just a barometer. It’s just an outcome of you living that up. But like, you know, there are times, I mean, I think if you’re not ready to throw in the towel every month in your business, are you even an entrepreneur? 39:42.90Clara Paye _ UNiTELike, you know, like it’s just, it’s the getting back up. 39:43.50vigorbrandingRight. 39:46.20Clara Paye _ UNiTEAnd it’s like that loss of enthusiasm is what gets you. And like another way to send that is like burnout. If you’ve burned out, it’s too late. So I make sure that I don’t burn out. 39:52.89vigorbrandingYep. Yeah, that’s very smart. That’s actually very sage advice right there. Because look, these businesses, no matter how ah exciting they are, or how long you’ve been doing them, you do hit those those troughs, you do hit the burnout phase. I mean, personally, I started my first agency 33 years ago. And it’s, you know, ah yeah well and during this whole time with COVID, there’s so much change. And and and you know You think, well, you’ve been doing this for a long time. Everything think just should be on autopilot. No. I mean, I probably worked harder in the last couple of years. I did maybe in some of the middle years. I don’t know. It’s just just a different time. So yeah, the entrepreneur thing, I think everyone takes it for granted or everyone looks over and says, oh, you’ve done that. Or you have money because of this. And ah most people don’t realize those days and those sleepless nights and those weekends and the you know the the fears of everything from bankruptcy to lawsuits to everything else. We all go through it. right i mean every 40:45.92vigorbrandingi get to I’m very fortunate i get to talk to a lot of founders, I get to talk to a lot of entrepreneurs, and a lot of successful people, and they all have the same they all have those same stories. Every one of them has that nightmare, like, yeah, there was this time when, and you know you didn’t think there was a tomorrow. so it’s ah ah you know it’s ah It’s good to hear, it because your story, you’ve seen it all all the way around from your father to to starting up now and what you’re doing. and I love that you stick to your guns. because ah Again, you can cut corners. You could do things faster, cheaper, but not better. And I think that what you do is ah is really remarkable. And i again, I know it’s going to pay off in the long run. So so what’s what’s next for you tonight? I mean, are there any new flavors? If you can’t talk about it, I understand. But if theres is there anything new products or flavors or anything exciting on the horizon? 41:29.86Clara Paye _ UNiTEYeah, there is a new flavor. It’s called Hot Fudge Sunday. We’ll be launching soon. And so we’re really excited about that flavor, another nostalgic childhood treat. 41:35.70vigorbrandingAwesome. Yep. 41:38.67Clara Paye _ UNiTEAlso some different, you know, we’re looking at different formats, kind of some adjacent things. So definitely an innovation pipeline out there. 41:43.72vigorbrandingthat 41:44.39Clara Paye _ UNiTESo hoping to launch some other products. But really, I want to win at bars first and, um you know, really own our category and really, you know, make sure that our velocities stay up and and everything is is good with bars. 41:59.13vigorbrandingFantastic. All right, so one last question. And you can’t be one of your bars. But if you had one last final meal, what would you eat? Where? Why? 42:09.00Clara Paye _ UNiTESuch a good question. I mean, I’m a California girl, so it’d probably be an In-N-Out cheeseburger, ah you know, and and yeah some french fries and egg steak, animals for sure, animal style. 42:15.08vigorbrandingThere you go. All right. I respect that answer. That’s a great answer. Animal animal style, I hope. 42:25.41Clara Paye _ UNiTEum You know, it’s kind of like, that’s the meal when we travel abroad or something and you get back, you’re like, oh, I just want an In-N-Out burger. 42:26.67vigorbrandingah 42:30.92vigorbrandingYeah. 42:31.05Clara Paye _ UNiTEYou know, it just, it feels like home. And I think that goes back to nostalgia and childhood too. 42:35.15vigorbrandingAnybody that with work or or or whatever, friends or family that travel with me, they know when I land in California, that’s one of the first things I do and I will not leave until I do it. It might not be the very first thing I get to do if I have a meeting, but I will have in and out before I get on that plane to fly back east. 42:51.43vigorbrandingso That’s a great answer. 42:51.95Clara Paye _ UNiTEThat’s right. 42:52.84vigorbrandinggreat answer so Anyway, Claire, thank you. This was awesome. I you know i appreciate you. ah you know I’ve known you a long time and it’s just so cool to hear your story and see what you’re up to and congratulations. 43:03.82Clara Paye _ UNiTEThanks, Michaels. Fun to be on. 43:06.07vigorbrandingAwesome. Thanks.

El tono de una aventura se define desde los primeros minutos de narración, sin contar lo que se puede haber trabajado en la sesión 0. ¿Qué otras técnicas tenemos para marcar el tono? ¿Cómo logramos que, incluso un observador externo que ignore el sistema o juego, simplemente por oírnos jugar, logre asimilar el sabor del juego y/o la ambientación?Abordaremos esta temática en un taller de narración teórico-práctico, en el que los panelistas explicarán la teoría detrás de sus técnicas y luego las pondrán a prueba en ejercicios y narraciones en vivo para mostrar su aplicación.Acompañándole en esta ocasión estarán:

Toen 'Rolo' tot geloof kwam, veranderde hij van rebel naar evangelist. Al meer dan 20 jaar volgt hij radicaal zijn Redder en deelt hij het Evangelie met guerrillastrijders in de gevaarlijke 'rode zones' van Colombia.Zaterdag 5 april deelt Rolo zijn getuigenis tijdens een uniek event. Kijk voor meer informatie & reserveren op www.sdok.nl/event

Episode 91: Featuring Randy Stoklos - “Randy Stoklos is a legendary beach volleyball icon and the original ‘King of the Beach.' Ranking 3rd all-time in tournament wins and the first player to surpass $1 million in career prize earnings, Randy's impact on the sport is in itself inspiring. Beyond the sand, he made his mark in pop culture with his memorable role as Rolo in the movie "Sideout". IG: @randystoklosBlenders Sunglasses 20% Off! Use Code "WCB20" www.blenderseyewear.com

Everyone is back this week for a brand new episode! They start off with a recap of their last two weeks at the UFC fights and reveal some breaking news about an upcoming boxing match. Then they discuss the late great Bob Uecker and the NFL Playoffs. Did Gelo make the Lions lose? Should all the blame be put on Mark Andrews? Is Deion going to Dallas? Find out in the new episode...Enjoy! Basement Brewed Fantasy Football Promo Code: BRATSANDBEERS ($15 off your first year) Use the link and promo code above to sign up for the Basement Brewed Fantasy Football Pro Bowl Package for the 2025 NFL season! If you sign up before the Playoffs begin, you can join a Playoffs Fantasy League with the opportunity to win an autographed jersey...so join now! Brats & Beers Links  

O Rolo de Livro de Jeremias é Lido no Templo | Instantes Finais --- Support this podcast: https://podcasters.spotify.com/pod/show/nonato-souto/support

No “Estadão Analisa” desta quarta-feira, 11, Carlos Andreazza comenta sobre a janela aberta pelo Planalto para que congressistas possam mudar a destinação de emendas, transferindo os montantes para outras rubricas do Orçamento. O governo federal publicou nesta terça-feira, 10, em edição extra do Diário Oficial da União (DOU) a portaria acertada com a cúpula do Congresso para destravar o pagamento de emendas parlamentares e reduzir a animosidade do Legislativo contra os projetos do Executivo. O pagamento de emendas se tornou um assunto politicamente mais sensível depois de decisões do ministro do Supremo Tribunal Federal Flávio Dino suspender os desembolsos. O texto publicado no Diário Oficial abre prazo até 31 de dezembro para os beneficiários das transferências especiais - também conhecidas como “emendas pix” - apresentarem planos de trabalho para a execução dos recursos, no caso de liberações a partir de 3 de dezembro de 2024. Sem o registro, o pagamento será suspenso. No caso de transferências especiais empenhadas, a execução poderá ser antes da apresentação dos planos. Leia: https://www.estadao.com.br/politica/governo-publica-portaria-para-destravar-emendas-em-batalha-para-votar-seus-projetos-no-congresso/ Parlamentares que estão com as verbas de emendas Pix paralisadas por decisão do ministro Flávio Dino, do Supremo Tribunal Federal (STF), receberam do governo Lula (PT) uma oportunidade de liberar os recursos. O Planalto abriu uma janela para que os congressistas possam mudar a destinação das emendas, transferindo o dinheiro para outras rubricas do Orçamento. A “janela” começou na última quinta, 05, e foi até esta segunda-feira, 9, mostram documentos aos quais o Estadão teve acesso. Leia: https://www.estadao.com.br/politica/planalto-da-a-congresso-janela-de-troca-de-emenda-pix-para-contornar-bloqueio-de-dino/ O colunista fala ainda sobre o ministro da educação do Governo Lula, que tenta emplacar a própria esposa em cargo vitalício no tribunal de contas do Ceará. Leia: https://www.estadao.com.br/politica/ministro-camilo-santana-educacao-emplaca-mulher-onelia-conselheira-tribunal-contas-ceara-governo-lula-nprp/ A fala do ministro Barroso, do STF, que vive no mundo da fantasia em Brasília e deu a senha para a turma que é contra o combate dos supersalários também é objeto da análise de Andreazza. Apresentado pelo colunista Carlos Andreazza, o programa diário no canal do Estadão no YouTube trará uma curadoria dos temas mais relevantes do noticiário, deixando de lado o que é espuma, para se aprofundar no que é relevante. ASSINE O ESTADÃO: Seja assinante por R$1,90/mês e tenha acesso ilimitado ao nosso conteúdo. Acesse: http://bit.ly/estadao-oferta-yt See omnystudio.com/listener for privacy information.

Lee-Lee and RoLo are back together! Comedian Bobby Lee joins Rob Lowe for a rollicking conversation, covering everything from sobriety and spirituality to Family Feud and Bobby's "stickiness." You can watch the full episode on YouTube at YouTube.com/@LiterallyWithRobLowe!Got a question for Rob? Call our voicemail at 323-570-4551. Your question could get featured on the show!

Rolo and Baby with a Mustache compete in the 34th annual Story Pirates Mustache Competition. Featuring two new stories: “Too Much Whipped Cream,” a song about what happens when one family goes overboard with their favorite dairy topping, written by Jesse, a 6 year old from Texas, and “The Talking Towel,” a story about how hard it is to keep secrets, written by an 11 year old from Germany named Anna.  Grownups, you can access the ad-free version of the show by visiting storypirates.com/creatorclub, or subscribing right in Apple Podcasts.

Quest'anno mostra ai tuoi amici la passione per il Milan con il pratico Set Cancelleria di Euro Publishing: matite, penne, gomma, temperino… 14 utilissimi accessori rossoneri da portare sempre con te! https://www.amazon.it/EURO-PUBLISHING-Milan-Prodotto-Ufficiale/dp/B0CB3NHTTJ?ref_=ast_sto_dp --------- Passate a trovarci e a scoprire il vero SUBBUTEO (di una volta!) https://subbuteolab.com/ SCARICA FANTALGORITMO, L'APP CHE TI AIUTERA' CON DATI, STATISTICHE E CONSIGLI A VINCERE IL FANTACALCIO! https://app.fantalgoritmo.it/ref/radiorossoneraL'eroe del derby è Matteo Gabbia, un ragazzo che fino all'anno scorso era esiliato in Spagna mentre adesso è in odore di Nazionale e i tifosi lo vorrebbero capitano del Milan.Diventa un supporter di questo podcast: https://www.spreaker.com/podcast/radio-rossonera--2355694/support.

A líder da oposição na Venezuela, María Corina Machado, cobrou posicionamento do governo Lula diante do avanço da repressão do regime de Nicolás Maduro após as eleições de 28 de julho. O petista, no entanto, segue com seu discurso de que não é possível provar a vitória de Maduro nem da oposição e ainda disse que a Venezuela “é um rolo”, não uma ditadura.Felipe Moura Brasil e Carlos Graieb comentam:Você também pode assistir ao Papo Antagonista na BM&C, nos  canais de TV 579 da Vivo, ou 563 da Claro, além do SKY+.  Ser Antagonista é fiscalizar o poder. Apoie o jornalismo Vigilante:   https://bit.ly/planosdeassinatura  Acompanhe O Antagonista no canal do WhatsApp.  Boletins diários, conteúdos exclusivos em vídeo e muito mais.   https://whatsapp.com/channel/0029Va2S...   Ouça O Antagonista | Crusoé quando quiser nos principais aplicativos de podcast.  Leia mais em www.oantagonista.com.br | www.crusoe.com.br 

Verónica Rolón is a singer-songwriter and composer.   Verónica Rolón es una cantautora y compositora.   FOLLOW Verónica Rolón on SOCIAL MEDIA:   https://www.instagram.com/universonica.pr/ https://open.spotify.com/artist/3Yhn4UNJ7BaH9DmVSW60U5?si=xI9anyIvQYC6f5xD-oWdtw   FOLLOW FEN on SOCIAL MEDIA:   https://www.facebook.com/fencorrea/ https://www.instagram.com/fencorrea/ https://twitter.com/fencorrea https://fencorrea.weebly.com/blog https://www.tiktok.com/@fencorrea   FIND FEN'S Books on Amazon/Spotify/YouTube/Bandcamp:   https://www.amazon.com/Fernando-E.-E.-Correa-Gonz%C3%A1lez/e/B07221Q1FY/ref=sr_ntt_srch_lnk_1?qid=1536059902&sr=8-1   https://open.spotify.com/artist/4dUtrVampVxlHJSXNVaTi9?si=i6kqQ3N_Sv-Rlesi48mHrw   https://www.youtube.com/fencorrea   https://fencorrea.bandcamp.com

Tonight, for our 901st episode, we'll read a Snoozecast original titled “Centerfield”. In this story, the neighborhood boys play pickup ball games during the dog days of summer. Cole Brooks spends most of his time in centerfield daydreaming. A shift occurs when new slugger, Rolo Flores, wakes up the outfield with action at every play. In this story, Rolo hits a dinger far beyond the boundaries of the field, launching a mysterious adventure. A pick-up game is one spontaneously started. Unlike exhibition games, there is no sense of obligation or commitment to play. Pick-up games usually lack officials and referees, which makes them more disorganized and less structured than regular games. Without formal rules and regulations, pick-up games are often played with a less rigid set of rules.  — read by 'V' — Sign up for Snoozecast+ to get expanded, ad-free access by going to snoozecast.com/plus! Learn more about your ad choices. Visit megaphone.fm/adchoices

Somehow, ROLO returned… We talk this week about the wild new counter to Leia Organa that requires no specific mods or relics and wins 100% of the time on auto. PLUS: A new Ezra is coming but it may not be exactly when CG says. We love feedback! Let us know what you think: Keep […] The post Galactic War Report – Episode 400: A Tale of Two Leias appeared first on RADIO FREE TATOOINE.

Convidamos você a meditar nas Escrituras Sagradas e orar por sua família conosco. Sua fé será aumentada e juntos conheceremos mais de Deus a cada dia. Inscreva-se no Podcast Família & Fé! E para mais informações, pedidos de oração ou contribuir conosco, envie-nos um email para: familiaefe.info@gmail.com

O Papo Antagonista desta sexta-feira, 26, analisa os destaques da Crusoé, os novos episódios do rolo envolvendo a megalicitação do governo Lula e os atritos entre o Planalto e o Congresso por causa da desoneração da folha.Ser Antagonista é fiscalizar o poder. Apoie o jornalismo Vigilante: https://bit.ly/planosdeassinatura   Acompanhe O Antagonista no canal do WhatsApp.  Boletins diários, conteúdos exclusivos em vídeo e muito mais.   https://whatsapp.com/channel/0029Va2S...   Ouça O Antagonista | Crusoé quando quiser nos principais aplicativos de podcast.  Leia mais em www.oantagonista.com.br | www.crusoe.com.br  Ser Antagonista é fiscalizar o poder. Apoie o jornalismo Vigilante: https://bit.ly/planosdeassinatura   Acompanhe O Antagonista no canal do WhatsApp.  Boletins diários, conteúdos exclusivos em vídeo e muito mais.   https://whatsapp.com/channel/0029Va2S...   Ouça O Antagonista | Crusoé quando quiser nos principais aplicativos de podcast.  Leia mais em www.oantagonista.com.br | www.crusoe.com.br  Ser Antagonista é fiscalizar o poder. Apoie o jornalismo Vigilante: https://bit.ly/planosdeassinatura   Acompanhe O Antagonista no canal do WhatsApp.  Boletins diários, conteúdos exclusivos em vídeo e muito mais.   https://whatsapp.com/channel/0029Va2S...   Ouça O Antagonista | Crusoé quando quiser nos principais aplicativos de podcast.  Leia mais em www.oantagonista.com.br | www.crusoe.com.br  Ser Antagonista é fiscalizar o poder. Apoie o jornalismo Vigilante: https://bit.ly/planosdeassinatura   Acompanhe O Antagonista no canal do WhatsApp.  Boletins diários, conteúdos exclusivos em vídeo e muito mais.   https://whatsapp.com/channel/0029Va2S...   Ouça O Antagonista | Crusoé quando quiser nos principais aplicativos de podcast.  Leia mais em www.oantagonista.com.br | www.crusoe.com.br  

Join Dave and Wayne for genre television show news, a glimpse into what the hosts are currently watching, and commentary and analysis of the Netflix anthology series Black Mirror. This week on the SciFi TV Rewatch podcast we discuss the events that ultimately lead Rolo to commit an unpardonable sin as he exploits convicted killer Clayton Leigh and his family. Is Nish justified in giving Rolo a taste of his own medicine, and what does the episode conclude about those willing to patronize his Black Museum? In our What We're Watching segment, Wayne finishes the Apple TV+ WWII drama Masters of the Air, and Dave, believe it or not, watches another film, the psychological drama Tar. In Listener Feedback, Fred from the Netherlands acknowledges the benefits of a rewatch, Susanne agrees with Dave that too much social media can be problematic, and Alan in England recommends the time travel film Aporia. Remember to join the genre television and film discussion on the SciFi TV Rewatch Facebook group for the latest genre television show news and podcast releases. Episode Grade: Dave A-  Wayne A

Elliot finally gets it, but did Rolo get adopted?

Don't count your puppies before you're outmatched.

Lee, Rolo and Meghan visit one of the most famous places in New York City: Wall Street! Featuring two new stories: “The Flavour Thief,” a mystery about a culinary bandit and the two kids who hunt him down, written by Lailah, a 10 year old from Canada, and “Too Many Buttons,” a story about absurd automotive technology, written by an 8 year old from Washington named Aidan.

Nadine Ghantous is the sous-chef at Rolo's, a popular neighborhood restaurant in Ridgewood, Queens. After completing a biology degree at Syracuse University, she moved to New York City and pivoted to restaurants, where she found herself hosting at one of New York's hottest restaurants, Lillia.As she learned about the delicate dance required to run a successful restaurant, she started to dream about a career in the kitchen. Today, Nadine is working the line—and the wood-fired oven—at Rolo's, one of the most buzzed-about restaurants in Queens. She and host Abena talk about her food-centric family, her thoughts on holding space in the kitchen, and TikTok dining trends.Thank you to Kerrygold for supporting our podcast. Learn more about Kerrygold's butter & cheese here.More on Nadine: Instagram, Rolo'sFollow Abena on InstagramCherry Bombe on InstagramFuture Of Food Is You transcripts can be found hereSubscribe to Cherry Bombe Magazine and get free shippingHosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network

En este episodio tenemos a los muy divertidos Rolo Estay desde Chile y a Chepo Guzman desde Guatemala, y tenemos una seria conversación sobre la falta de humor en la iglesia en general, ya que tenemos muchos pastores medios graciosos, pero hasta ahi se queda. A medio camino nos damos cuenta que Nader fue ganador 2 veces del prestigioso titulo "el Mejor Mimo Cristiano de Puerto Rico" así es, tenemos a una celebridad en el mundo del mimo, lo cual hace que ese sea el chiste central del episodio. Ocupamos que escuchen este episodio con toda la seriedad del mundo. *********** •Te gusta el Podcast? Te gustaría ayudar económicamente? Nosotros no nos enojamos. Visita nuestro PATREON para más Información. •Visita ConCiencia en nuestra PaginaWeb: https://ConCienciaMedia.com/  Donde encontraras también nuestros otros Podcasts y nuestro Blog. Suscríbete al podcast en tu app favorito para que no te pierdas ningún episodio en https://linktr.ee/ConCienciaPod! •Si te gusta este podcast, compártelo con tus amigos o familiares y déjanos un review en iTunes o un review en Podchaser o un comentario en nuestra PaginaWeb... Aunque no lo creas... #LosReviewsAyudanBastante. También te invitamos a ser parte de los Grupos de Discusión: En Deconstrucción y Comunidad ConCiencia.  O escríbenos con comentarios y/o preguntas y/o quejas, y/o errores y/o invitaciones a este eMail: ConCienciaPodcast@Gmail.com Te Agradece: Andres Marin Solis

On this episode, Chewy answers a question from Rolo, who says that he is an out of shape 50 year old BJJ hobbyist that doesn't feel deserving of his belt promotion. Chewy provides some advice and perspective on how to deal with not feeling worthy of the belt promotion and some ideas to work on. Thanks to the podcast sponsors: Charlotte's Web CBD. Head over to https://bit.ly/chewjitsu30 and use the promo code Chewjitsu30 to get 30% off of your total purchase. Epic Roll BJJ. Check out https://www.epicrollbjj.com and use the promo code Chewjitsu20 to get 20% off of your total purchase. Check out podcast exclusives including conversations with guests, Q&A sessions, and tons more at https://patreon.com/thechewjitsupodcast

Coming in with the #13 NFBR Back Number, Rickie Fanning (Engesser) has recently had a name change, and is ready to roll into Vegas as a newlywed breakaway roper! Rickie has been a firecracker all year long, steadily winning big checks throughout the season in the breakaway roping! Making her 2nd BFR appearance, she is bringing the heat on her 21 year old bay horse that she calls Rolo! Rickie and Rolo will be coming into vegas hot this year and her family will have their cheering section ready to cheer for the #Fannings!                                                LISTEN NOWin the LOOP Podcast hosted by Jordan Jo Hollabaugh, is inspired by the western culture and breakaway roping lifestyle. This podcast highlights the raw, real, truth behind the box of the breakaway roping industry. Bringing you behind the scenes stories of what real life looks like everyday from; breakaway ropers, cowgirls, cowboys, producers, leaders, trailblazers, and the like, all sharing stories of the western culture and lifestyle that they live daily. Get in the LOOP Podcast with Jordan Jo Get the Newsletter at https://www.thebreakawayropingpodcast.com Like us on Facebook | https://www.facebook.com/intheloopbreakaway Tag us on Instagram | https://www.instagram.com/intheloopbreakaway Follow us on TikTok | https://www.tiktok.com/@jordanjo.hollabaugh Watch more on our Youtube Channel https://www.youtube.com/channel/UCjpVQcSSiobXsMiD89OvTvA

Taste Buds is a podcast where comedians Joe DeRosa and Sal Vulcano hash out all their food based arguments for YOU the fans to decide! MAKE SURE YOU VOTE IN THE TWITTER POLL TO WEIGH IN! Twitter polls go down on Sal's Twitter Account. Today's episode is a HALLOWEEN inspired Candy Tournament! Hershey with Almonds vs Crunch Bar | Milky Way vs Twix bar | Butterfinger vs Take 5 | Rolo vs Junior Mints! What candy will come out on top?!?! Let us know in the comments how you feel about these match ups. SUPPORT THE SPONSORS TO SUPPORT THE PROGRAM BABES! Download the Gametime app, create an account, and use code TASTEBUDS for $20 off your first purchase. Terms apply. Again, create an account and redeem code TASTEBUDS for $20 off. Download Gametime today. Last minute tickets. Lowest Price. Guaranteed. Go to PrizePicks.com/tastebuds and use code tastebuds for a first deposit match up to $100! https://www.prizepicks.com/podcast?&utm_source=Podcast&utm_medium=PodcastAds&utm_campaign=100depositmatch&utm_content=SalVulcanoAndJoeDeRosaareTasteBuds&utm_term=TASTEBUDS?invite_code=TASTEBUDS Subscribe to Sal's NEW youtube: https://www.youtube.com/@salvulcanoofficial/about Sal is on the road and coming to your city! Salvulcanocomedy.com NOV 9, 2023 Peoria Civic Center Theater Peoria, IL NOV 10, 2023 Coronado Performing Arts Center Rockford, IL NOV 11, 2023 Paramount Theatre Cedar Rapids, IA Follow us! Joe DeRosa Instagram - https://www.instagram.com/joederosacomedy/ Twitter - https://twitter.com/joederosacomedy Website - https://www.joederosainfo.com/ Sal Vulcano Instagram - https://www.instagram.com/salvulcano/ Twitter - https://twitter.com/SalVulcano Website - https://salvulcanocomedy.com/ Our Producer  @homelesspimp  https://www.instagram.com/thehomelesspimp https://www.youtube.com/watch?v=c7ck2MAnjZ8&t=50s Theme song by Casey Jost #Food #Podcast #TasteBuds #SalVulcano #Comedy #JoeDeRosa Learn more about your ad choices. Visit megaphone.fm/adchoices

Lee, Rolo and Smitty start tracking down the other members of the Story Pirates in NYC, starting with Meghan, who is starring in her very own Broadway show alongside a theatrical ghost (Heléne Yorke). Featuring two new stories: ‘Why Are There So Many Commercials?', a story about two kids who find out the truth behind the constant barrage of advertisements on TV, written by Sarah, a 10 year old from New York, and ‘The Tooth Problem,' a terrifying tale of cavities come to life, written by two siblings from Wisconsin, Kade and Avery. 

This week we're chatting all things cookbooks with our favorite Italian meatball-making-meatballs, Dan Pelosi! Dan is the mind behind GrossyPelosi, the popular Instagram account for all things comfort and food. Dan's first cookbook, Let's Eat, hits bookshelves on September 5, 2023!   We talk to Dan about the behind-the-scenes of how cookbooks get made, from recipe development to food styling to how getting a cookbook deal differs from other book deals.    Dan's restaurant recs Bernie's , Rolo's, Lil Deb's Oasis, Hilltown Hot Pies, Yummy Kitchen    A cookbook Dan is excited about: Chili Crisp by James Park   Obsessions O: Winky Lux Flower Balm B: Pelosi family pasta salad!   What we read this week! Becca: Tom Lake by Ann Patchett, and Magnolia Parks by Jessa Hastings. O: The Celebrants by Stephen Rowley, and The Counselors by Jessica Goodman.   This Month's Book Club Pick - Tom Lake by Ann Patchett (Have thoughts about this book you want to share? Call in at 843-405-3157 or email us a voice memo at badonpaperpodcast@gmail.com)   Sponsors Stitch Fix - Try today at Stitchfix.com/BOP and get 25% off when you keep everything in your fix.  Better Help - Visit BetterHelp.com/BADONPAPER today to get 10% off your first month Prose - Take your FREE in-depth hair consultation and get 15% off your first order today at  Prose.com/bop.   Join our Facebook group for amazing book recs & more!  Subscribe to Olivia's Newsletter! Preorder Becca's Book!  Like and subscribe to RomComPods and Bone Marry Bury! Available wherever you listen to podcasts.  Follow us on Instagram @badonpaperpodcast. Follow Olivia on Instagram @oliviamuenter and Becca @beccamfreeman.  

Grab some paper and something to write or draw with, because in this preview of a brand new interactive bonus episode, Rolo guides listeners in creating thrilling, edge-of-your-seat stories. For the full episode, join Creator Club today and enjoy exclusive bonus episodes, ad-free versions of regular episodes, discounts and exclusive access to events with Story Pirates Podcast hosts. Grownups, go to storypirates.com/podcast to learn more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Old friends Rob Lowe and LeVar Burton join up to compare their career arcs! On today's episode you'll hear how RoLo and LeVar met, how landing Roots for LeVar's first professional role shaped his career, why movies from the 1970s hit different, Star Trek, and the origins of Reading Rainbow! Got a question for Rob? Call our voicemail at (323) 570-4551. Yours could get featured on the show!

Rolo is (almost) driven to madness by a spot. Featuring two new stories: “A Barking Election,” a rousing song about an inspiring mayoral candidate (Erika Henningsen) who runs against an incumbent pooch, written by Brody, a 10 year old from California, and “The Always Lost Werewolf,” about a pun-loving lycanthrope who just wants to get where he's going, written by Petra, age 7, and Vaughn, age 5, from New York. For more from the Story Pirates, visit storypirates.com/podcast Learn more about your ad choices. Visit podcastchoices.com/adchoices