Podcasts about Royal Farms

04-21-25 The Bizarre File #1803 A woman was arrested for defecating in the beer cave at Royal Farms. A man in Texas was arrested for disembowling his father for believing an alien took over his father’s body. A man lit up two sex toys on fire which damaged a neighbor's house and two vehicles. An Only Fans model was charged with multiple misdemeanors for urinating on a hotel room’s air conditioner, sheets and a bible. Burglars drilled a tunnel to get into a store and steal multiple items. All that and more in the Bizarre File!

Who Would You Put on a Baltimore Version of Mt. Rushmore? full 380 Tue, 22 Apr 2025 13:43:31 +0000 LOcJLJpmV5pcF5mQS6M5HxaI8RgMo3c6 baltimore,orioles,maryland,baltimore city,md,rats,baltimore md,mount rushmore,old bay,baltimore show,mt rushmore,baltimore icons,baltimore celebrities,john waters,mr trash wheel,royal farms,music,society & culture,news Kramer & Jess On Demand Podcast baltimore,orioles,maryland,baltimore city,md,rats,baltimore md,mount rushmore,old bay,baltimore show,mt rushmore,baltimore icons,baltimore celebrities,john waters,mr trash wheel,royal farms,music,society & culture,news Who Would You Put on a Baltimore Version of Mt. Rushmore? Highlights from the Kramer & Jess Show. 2024 © 2021 Audacy, Inc. Music Society & Culture News False https://player.amperwavepodcasting.

Round 1 – Apéritif: Willet Rye, Martini & Rossi Sweet Vermouth, Cynar Round 2 – Appetizer: Woodford Reserve Bourbon, Martini & Rossi Sweet Vermouth, Lillet Blanc, Angostura Bitters, Orange Bitters Round 3 – Entrée: Angel's Envy Rye, Averna, Ginger Liqueur, Angostura Bitters Round 4 – Dessert: Knob Creek Single Barrel Bourbon, Pedro Ximenez Sherry, Spice Persimmon Syrup, Angostura Bitters Round 5 – Digestif: Knob Creek Single Barrel Bourbon, Worcestershire syrup, Cynar, Ginger Liqueur, Angostura Bitters Tangents: Marty and Rachel join us for a five-course “meal” of cocktails we tried on our Kentucky trip! • Ed says “Cynar” correctly! (but “butter” incorrectly) • Pay attention to your glassware temperature • Ed jerseys are tight • Lillet Blanc's James Bond connection • Rachel gets distracted by wood • Marty slaps Scott once • #pullyourpantiesup • Marty slaps Scott twice • Grease 2 sing-along! • Rachel rubbed it on the rim • To muddle or not to muddle • Rachel gets Gabed • Joker's Wild joke • Rachel says “deconstruct” wrong • The ginger liqueur bottle is ribbed for her pleasure • Ed doesn't need Scott's thumbs anywhere, thanks • Ginger v. Maryanne v. Jeannie • Marty was shorter than Scott thought • England has a thirst for butts • How to fat wash your whiskey • Scott's persimmon journey • Ed's cleavage shots • Asian pairs sell Asian pears • Marty slaps Scott thrice • Chelbi shade! • Scott's surprise final cocktail (with an assist from Anders) • Ed fills Marty & Rachel's pool with ginger beer • Everyone rates the cocktails • Ed sends Rachel a d***kpic • Everyone loves Scott • Brokeback persimmmons • Royal Farms > KFC Music Credits: Whiskey on the Mississippi, Parisian, and Laid Back Guitars by Kevin MacLeod from https://incompetech.com/music/royalty-free/music.html • Tarantella by Steve Oxen from https://www.FesliyanStudios.com

Join the conversation with C4 & Bryan Nehman.  Robberies at local Royal Farms continue & one of the suspects is familiar to authorities.  A group of teens also rob a store in Montgomery County.  President Biden is set to visit the port of Baltimore today.  Dayvon Love of  Leaders Of A Beautiful Struggle joined the show discussing support of DJS policies.  David Bramble of MCB Real Estate joined the show discussing a re-imagined Harborplace.  Rod Woodson also joined the show recapping the loss against the Browns on Sunday & A preview of the next game against the Broncos.  Listen to C4 and Bryan Nehman live every weekday from 5:30-10:00 a.m. ET on WBAL News Radio 1090, FM101.5, and the WBAL Radio App!

In today's episode, Torrey examines the state of the presidential election after Donald Trump's rally in New York City. In addition, WBAL Reporter Phil Yacubosky joins Torrey to provide an update on the robbery at Royal Farms. Plus, Torrey questions how good are the Royal Farms western fries.

10/23/24 - Host and American Family Farmer, Doug Stephan www.eastleighfarm.com shares the news affecting small farmers in America, including: courses for farmers sponsored by the Cornell Small Farms programs, family farmers affected by the recent hurricanes and how USDA is offering assistance, the continued “right-to-repair” fight, and how this election cycle could lower food prices. Then, Doug introduces us to Sara McGuire of Royal Farms: Farm Market & Winery (royalfarmsinc.com). As young farmers, Sara and her husband experienced crop disasters before shifting their focus to farm marketing, with he added help from Sara's degree in merchandising. Royal Farms has a bakery, highlighting made-from-scratch pies, a greenhouse, wine and cider tasting, and more. They grow apples, cherries, peaches, pears, and more. Northern Michigan allows for a variety of year-round offerings and pick-you-own experience with something for each season. Then, Doug opines mental health of farmers, off-farm jobs farmers take to keep their operation afloat.

Join the conversation with C4 & Bryan Nehman.  A recap of the Ravens win against the Commanders.  The US is sending 100 troops to Israel.  A group of teens were arrested twice in the same day for robbing a Canton Royal Farms.  Dave Niehenke, owner of Mick O'Shea's, one of the Charles St. businesses still dealing with the aftermath of the recent underground fire joined the show.  Listen to C4 and Bryan Nehman live every weekday from 5:30-10:00 a.m. ET on WBAL News Radio 1090, FM101.5, and the WBAL Radio App!

JUNE 24 Royal Farms, 2401 Mechanicsville Turnpike – The following violation was reported during a routine inspection: temperature of spicy chicken tenders in front service warmer unit is too low. Kabab House, 3411 Old Parham Road – The following violations were reported during a routine inspection: temperatures of noodles and several containers of chicken in walk-in cooler are elevated; temperature of milk is elevated because it was left out on the counter; foods throughout the kitchen are not date marked; personal medicines are stored next to food on spice racks; observed one live roach crawling on floor under spice racks...Article LinkSupport the Show.

/*! elementor - v3.19.0 - 07-02-2024 */ .elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block} Broaster Company is an American foodservice equipment manufacturer headquartered in Beloit, Wisconsin. The company is the leader in providing high quality pressure fryers and branded food service programs for over 65 years. “Broasting” is a unique cooking method developed in 1954 when Broaster's inventor and founder L.A.M. Phalen combined the principles of a pressure cooker and a deep fryer into one commercial cooking appliance. The results – in quality, flavor and cooking speed – were revolutionary.Only restaurants and food service providers that are licensed to use genuine Broaster Company equipment can offer “broasted chicken” on menus. Protecting that trademark and licensing is important to the Broaster Chicken team. In many restaurants, broasted chicken is a champion menu item and sold to restaurants as a featured menu item. Broaster Company has been a global business for as long as the company has been incorporated. The company has a distributor in the Middle East for the past 60 years.  /*! elementor - v3.19.0 - 07-02-2024 */ .elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}QUOTES /*! elementor - v3.19.0 - 07-02-2024 */ 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100%;-webkit-mask-repeat:var(--divider-pattern-repeat);mask-repeat:var(--divider-pattern-repeat);background-color:var(--divider-color);-webkit-mask-image:var(--divider-pattern-url);mask-image:var(--divider-pattern-url)}.elementor-widget-divider--no-spacing{--divider-pattern-size:auto}.elementor-widget-divider--bg-round{--divider-pattern-repeat:round}.rtl .elementor-widget-divider .elementor-divider__text{direction:rtl}.e-con-inner>.elementor-widget-divider,.e-con>.elementor-widget-divider{width:var(--container-widget-width,100%);--flex-grow:var(--container-widget-flex-grow)} “If you were to take the Dakotas over to Ohio, go down probably to Kentucky – that is where the Broaster market is. As people move outside the midwest, that's how the name spreads.” (Jay) “If you want to say that you're serving broaster chicken, it starts with the marinades and coatings, it uses the frier and you have to use the process that we dictate to call it genuine broaster chicken.” (Jay) “We have ‘broaster,' ‘broasted,' ‘genuine broaster chicken' and anything around the name broast, broaster, et cetera has been trademarked by the Broaster Company.” (Jay)“We get more calls from consumers (about trademark violations) than we do from restaurants or distributors. Our consumers are our biggest police for monitoring our brand.” (Jay)“I've heard of people pressure frying Twinkies, hot dogs, et cetera. You can almost do anything. […] Around the holiday season, one of the favorites is turkey.” (Jay)  TRANSCRIPT 00:01.14vigorbrandingFantastic hello hey today I am joined by someone I’ve known for ah personally for a long time. His name is Jay Cira and he is the Ceo of broster company Jay say hello and tell us a little bit about yourself. 00:14.42Jay CipraHey, how are you Mike how you doing um, first of all, thanks for the opportunity one whenever I get a chance to spend some time with you. It’s exciting but also the opportunity to talk about broster is great. So thanks for the opportunity and inviting me on your show here. Um. Groster company. So I’ll tell you a little bit about myself I’ve been with grocester company for 19 years now so long time can never imagine that I was going to be part of an organization this long but it’s it’s been awesome and it’s been awesome run and looking forward to another 20 years or so so it’s ah the broster company. Is actually a very interesting company and something that you know you think of a you know small business within the us. You know you think it’s fairly simple but it’s a little bit more complex than a lot of people think and that’s because we do a lot of different things. Um, broster company started back in 1954 when it was first organized and the way we got. Our started is ah there was a gentleman by the name of Lewis Phelan and Lewis Phelan was basically an inventor turned businessman and he worked for companies inventing products such as Monsanto. Good year. He worked as part of the Panama canal project et cetera and some pretty cool things. Um, but back in the 20 s he found himself running the Taylor company I think everybody here probably has heard of the Taylor company. The softa of ice cream machines that you see at most fast food restaurants et cetera. But. 01:37.99vigorbrandingUm, and hope. 01:41.93Jay CipraHe ran that organization for several years and actually from there also started something I want to say it’s like Zesto zestomatic or something like that which is another custard machine but he started that and it ended up turning into a a franchise drive-in so anyways, with that. In 9052 53 he was in the midwest and anybody who’s in knows in the midwest especially Wisconsin Minnesota Iowa Indiana it is supper club country and wherever you go not too many people know about supper clubs anymore. But there’s still are some around. And I tell you I still frequent with them because ah they got great food and talk about comfort food. They got it and a lot of them. There have ah their fish rise and their their fried chicken and while at 1 of these supper clubs Lewis ah decided to come up with his own method and what he did was. You know what we can make a better fried chicken and he took a pressure cooker and an open fryer and in 1953 he patented the first commercial pressure fryer into the us. So that’s kind of where we got our start way back when um, I’m gonna say shortly thereafter. He. I’ll developed his own marining encoding so he had a specific taste profile at the same time I think people may have heard of ah colonel Sanders. He was doing something similar. But yeah and Lewis developed the marinade and codings known as ah chickite marinade and slow bro. 02:58.80vigorbrandingSo. 03:13.83Jay CipraAh, coding which is still used today to make genuine brocery chicken. So that’s kind of where we got our start and you know we’ve been running our business through a couple different ownerships I’ll just state on that real quick. Ah alco standard company owned us and some other food service equipment companies. 03:16.23vigorbrandingVery cool. Nice. 03:33.65Jay CipraAnd then this ownership group. Ah we’ve had it since 1990 1991 yeah 03:38.40vigorbrandingWow! Very cool. So I mean I’m going to back up a little bit because it’s intriguing to me First of all I mean you know we always talk about restaurants or cpg and the combination thereof So yours is is ah is a piece of equipment and it actually kind of. 03:53.66Jay CipraUm, even. 03:54.53vigorbrandingTranscends and kinds of slides around into it’s not a franchise but it kind of becomes a program and we’ll talk about that in a second I want to go back to supper club. So like what’s the difference between a supper club and a restaurant like tell me more I’ve never been to a supper club I’ve heard about them. You know, um what? what is it is it actually a club I mean as crazy as that sounds. 04:10.70Jay CipraWill know it. It is just it is the old school um restaurant in the Midwest and basically it’s ah if you want to go in if you go in hungry, you’re not going to come out hungry. That’s for sure. It’s just an old school restaurant. 04:12.99vigorbrandingAh. 04:16.94vigorbrandingOkay. 04:23.16vigorbrandingGot you. 04:27.42Jay CipraWhite tablecloth restaurant. So back in the day they were the higher end restaurant which has since been replaced by a lot of the different you know che steak place et etc but people would go out there for big celebrations and when they were going to go out in the town and they wanted to have a good dinner. They went to the Supper Club but the thing that’s interesting about the supper clubs in the Midwest is you would walk out there and or sit down and immediately you would have a relish tray which would have everything you would have crackers you would have cheese and then everything you ordered would come with a soup a salad the meal. 05:03.12vigorbrandingWow. 05:03.88Jay CipraAnd a deserve. So and everything was included and it was basically you pay for that and that’s what you get and you basically would look around and all your neighbors would be there for their big meals of the week as well. 05:07.97vigorbrandingHe. 05:15.72vigorbrandingVery cool Next I’m in the Midwest you know how next time I slide into Boyoid I’ll have to find a a supper club. So that’s that that’s ah. 05:19.50Jay CipraWe got 1 right there called the butterfly club and we like to take people there. It’s awesome. Absolutely. 05:25.20vigorbrandingAh, and I assume they they sell broasted chicken of course of course. Excellent. Okay, so you know ah the the other thing that’s really intriguing to me is and and I kid you not like you know, um um um I was a kid I grew up in Hershey Pennsylvania and somehow I knew the broster name I mean. You know there’s there’s baked chicken. There’s fried chicken. There’s but somehow I knew broasted and I mean how did it permeate like how would I know that like you know were restaurants serving it. How did that all kind of come to be. 05:54.51Jay CipraWell, you know it’s interesting and again it all gets its stem from the midwest or I’ll say the ah ah the what do I want to say up upper central part of the US so if you were to take the dakoas over to Ohio go down probably to Kentucky that is where the broster market is. 06:07.84vigorbrandingUm, got you. 06:11.82Jay CipraAnd what’s interesting is we’ve really found is people have moved moved outside of the midwest. That’s how the name spreads and while that is our strongest market that we have um what we see are people start to move outside of the us and that’s where the brand starts to build and the brand recognition starts to build. Actually what’s interesting is we had a partnership with a larger chain restaurant and they were selling and I’ll just jar it. It was called Bob Evans roasted chicken. We did a branding thing and we were in all their stores and what was interesting is they did their studies. 06:41.65vigorbrandingFrom her. 06:51.28Jay CipraThey found that when they had broasted on the menu compared to just Bob Evans chicken on the menu. There was a lot more market recognition and brand recognition and people were going into the restaurants more where they called it broasted so it’s got a name. It’s good. There’s something about that name broster that. 07:03.91vigorbrandingHere. 07:09.70Jay CipraNot everybody can really put. Ah you know, get a handle of what it means or what it stands for but they know it and that’s what drives people to try it. 07:17.90vigorbrandingNow are there are are restaurants using that name now to to to enhance. Ah I mean we see like ah co promos with like say a Jack Daniels chicken or things like different things on menus or you know ribs or whatever you mean are people using roasted as a as a marker and paying for a trademark there. 07:24.31Jay CipraThat. 07:31.46Jay CipraNo absolutely they are using it as a marker and we we like to call that as grocery chicken is a a champion menu item and what a lot of people will do with that is they’ll take a section of the their menu. And they actually describe the cooking processt etc and what it means and then they’ll have whatever meals that they serve there but they will use broster on their menu once like so I’m from you know I live in Chicago land area. Our our companies inloit. But um, you know a lot of people have Vienna beef for hot dogs on their signs in Chicago. 08:02.67vigorbrandingHere. 08:06.45Jay CipraAnd for the same thing at these restaurants and the way we’ve always sold 2 restaurants is this is your champion menu item and it’s worked for people. 08:15.54vigorbrandingAnd it’s Amazing. So I Want to talk about sort of that that brand that Trademark. Ah, it’s a piece of equipment. It’s a broster so we have broasted chicken I can’t really think of ah and maybe I just I can’t think of another brand tied to a machine that is part of like the trademark. So for instance. Ah, we we have you know kettlec cooked Chips. We don’t It’s not ah Trademark Kettle. It’s just they say they’re kettle cook obviously in in food marketing when you have a descriptor with it. It just makes it better I mean you know you know healay and sea salt or whatever you know like it always sounds like it’s Better. So. 08:43.72Jay CipraUm, right. 08:50.60vigorbrandingUm, is there something else out there that that has like ah is like a broster or that we would know that you know you hear a name tied to it. It just seems so unique to me. 08:56.59Jay CipraWell, it’s a little bit different and I want to take a step back here because it broster isn’t tied to the equipment alone. Okay, and like I said when it was a personally when we were you know incorporated 1954 it wasn’t just the equipment. It was the equipment and the marinities and codexs. 09:03.58vigorbrandingOkay. 09:14.84Jay CipraSo Basically what it is is if you want to call yourselves or say that you’re using Broster chicken or serving broster Chicken. It has to have this it starts with the marinades and the coatings actually uses the fryer and then you have to use the process that we dictate. On that to actually call it genuine Brocester Chicken. So It’s not just the fryer you want to call it brocester chicken you have to use our Marin needs our coatdings our equipment and cook to our process then you’re able to call Gender Brocester chicken. 09:34.46vigorbrandingGotcha. 09:43.76vigorbrandingVery cool nice that makes a lot of sense then I know it’s it’s interesting because ah because that name is so like I don’t know it’s almost like Kleenex and people just know it. It’s the the brand is is sort of like the product. 09:53.16Jay CipraUm, yeah. 09:57.45vigorbrandingUm, there’s trademark issues I mean people tried to use your name and I know that you have to track that down sometimes in fact I remember there was a time I was driving in the back waters of New Jersey headed to the beach and I saw this big sign. It said the guy said you know I said broasted chicken. It looked like he was handmade so I reached out to you. And I know you’d looked into it so talk about that the trademark protection process and all that kind of thing. 10:20.11Jay CipraSo You know it’s It’s interesting and it’s It’s actually ah, there’s quite a bit of work there and protecting the Trademark. So We do have something that’s out there and like you said earlier a lot of people know what it they know the name but they’re not really sure what it is. And one of the things we found is people have tried to say that broaster chicken is tied to the pressure fryer as you mentioned earlier not only the brocester pressure dryer but any pressure fryer that’s out there and actuality like I said it’s tied to the marinates. It’s tied to the coatings is tied to the pressure fryer and our equipment. 10:46.11vigorbrandingAnd. 10:51.32Jay CipraSo people out there and actually some of our competitors will even say well you’re using fresh fryer just go ahead and call it broaster chicken. You can’t do that. We have broster broasted Genuine Broster chicken and anything around the name Bros Broaster etc is been trademarked by the broster company. So we own all those trademarks. 11:08.31vigorbrandingMe. 11:10.72Jay CipraSo as people go in and may oh let’s just say ah we’ll we’ll be. We’ll be nice, accidentally use the name or sometimes accidentally on purpose use that name. Um, we’ll hear about it and the interesting thing is originally when I first got in the business I’m like So what are our distributors tell us about it. 11:21.49vigorbrandingAh, yeah. 11:29.98Jay CipraOur operators tell us. But how do we hear? we actually get more call from Consumers. Um, than we do from the actual restaurants and our distributors because they go in and said hey we went in for a genuine broaster chicken and it wasn’t general Roaster Chicken I Want to let you know because you don’t want them using their name. Ah your name. Because it’s not the same quality Chicken. So Our consumers are our biggest ah police for monitoring our bread. 11:56.29vigorbrandingThat’s fantastic. That’s very cool and look. You said it started in the Midwest Wisconsin to to be precise supper clubs all that. But you you have a business that’s actually building outside of that I mean Middle East india can can you talk about that a little bit. 12:07.10Jay CipraUm, yeah, we actually we’ve been international business for global business for as long as barster is is been incorporated so to speak. Um, we have distributors I I shouldn’t say as long but quite a long time. We have distributor in the Middle East um that we’ve been working with for I think the past sixty years and we’ve been working in the Middle East I’m going to say internationally we have a strong market in the international in the Middle East we have a strong market in the Australia market and then we have a very strong market in Canada so those are the 3 marks that are really booming for us right now. 12:40.90vigorbrandingUm. 12:46.51Jay CipraAnd what we’re also seeing is just like the us as they get outside of the central us we’re seeing them as they gets out of those 3 areas they’re starting to grow different markets as people are seeing people want western brands and we give them opportunity to get in like you said before. 12:57.27vigorbrandingHere. 13:03.60Jay CipraAh, with a restaurant brand or something that looks and feels like a franchise but it’s not a franchise and we’re able to get into different food service Menues internationally and as people want this western brand they see genuine broaster chicken and they want it and they want to grab onto it and it’s been working very very well for us. 13:07.16vigorbrandingWho. 13:21.15vigorbrandingVery cool. Well I mean let’s but let’s one with that. So ah, you know we we know about restaurant franchises and franchisees franchisors and you know you have Kentucky fried chicken. You have all these but broster kind of goes about it in a different way. So if I have. A bunch of convenience stores I could I could talk to you about a program isn’t that correct. 13:37.98Jay CipraYes, absolutely so. We sell what we call a licensed trademark program and basically what that means is you can go in if you want to use like I stated early the pressure prior our marinades and codings and cook to our process. We will signed a licensed trademark agreement with you. And you’re able to use that and advertise that um at your facility now what we don’t do anymore is allow people to use broster in their name but we do allow them to use on their menu and say serving genuine broaster chickent etc. But it couldn’t be Michael’s broster chicken ah, ah, for example, but um. 14:06.36vigorbrandingYou. Right? right. 14:15.90Jay CipraYeah, so we sell it as a trademark program. We renew that every year with them and through our distributors we make sure they’re doing it right? And if they’re following the program and they’re serving quality chicken then we continue on with that agreement as long as they would like. 14:30.52vigorbrandingYeah, and you don’t want it in the name because if Mike doesn’t do a good job with the product. All of a sudden it really can affect your brand. Yeah. 14:37.40Jay CipraExactly right? pull in a product and you know we’ve had the situation where people weren’t serving to our quality or you know and and the other side where they weren’t properly using Genuine Brocester chicken where we have talked to them and they’ve pulled it off their website pulled it off their menu etc because. Again, we want our brand represented correctly. 14:55.10vigorbrandingUm, yeah, and and it’s amazing because it obviously is a fantastic product so much so that there’s ah, a really large convenience store that really hangs its hat on its chicken I mean. I’m seeing all kinds of advertising about the quality of their chicken and it’s your product Basically right I mean. 15:09.96Jay CipraYeah, so I wouldn’t say it’s our product but it’s definitely using our our equipment our cooking methodology so to speak. But you know royal farms chicken in the I want to say the Norton I shouldn’t say royal farms chicken but that’s actually how they’re becoming more and more known but royal farms convenience stores. Um, they used to just be in the northeast and basically now they’re going up and down the the eastern coast there but they they’re known for their chicken program and we started working with them I’m just going to say five ten years ago somewhere in there and basically have ah. 15:31.52vigorbrandingE. 15:47.62Jay CipraStarted using our pressure fires and they’re selling more chicken and doing a great job and the partnership that we’ve worked with them and developed with them has been a great partnership because they do serve quality product and as that’s associated with our equipment and what it’s Producing. You know that’s something that we’re we’re proud to stand behind and prior to be partners with people like that now one of the things is we go down this path a little bit. You know as I said before we make our our marinise and coatings we have equipment. Um, we have different food products et cetera. If an opportunity comes up and somebody is serving high quality chicken but they want to use their own recipe so to speak and use their own brand. We do have a strong piece of equipment. We feel. It’s the highest quality pressure out in the marketplace right now. 16:34.16vigorbrandingM. 16:38.83Jay CipraUm, we will partner with those companies while they can’t call it roaster chicken. They can still use our equipment and prepare. For example, Royal Farms chicken. 16:46.44vigorbrandingYeah I mean it’s kind of ah it’s kind of an amazing thing because again, what a great Brand Royal Farms I mean quality product quality stores. Great great ah message and they’re really using your product. Ah, they’re known for your product which is really kind of cool I Just wish you guys could get more halo from the from the. 17:01.42Jay CipraUm, yeah. 17:04.73vigorbrandingThe marketing there because ah you know again, they’re they’re drawing people in with their with their chicken. Um is there is there other products that that I mean I I know that the the machine is not quote unquote pro. It’s ah it. Ah, it’s a pressure friar and it’s a quality product. Is there anything else that you’ve ever heard of people putting in that I’ve I’ve read online of Apple pies. 17:24.22Jay CipraApple pies um breakfast burritos. One of my favorite products. We don’t have it anymore but we used to have ah a frozen food product. What? Ah, there were many cheesecakes all those are outstanding. But if you just talked. You know those are all the healthy items I’ve heard of people ah pressure frying twinkies hot dogs et cetera so you can almost do anything but some of the ones that kind of stand on in my mind are pork chops. Outstanding fish Friday fish fries you’re using pressure fryer all the time ribs ribs. Some ribs are done in the pressure fryer. And being here on a holiday season. 1 of the favorites is ah is turkey. Ah, ah you can’t go wrong with roasted turkey. Um, there is ah there’s definitely a a big call out for you know, looking to get the larger pressure priors that we have and cooking. 18:01.94vigorbranding8 18:16.70Jay CipraYou know up to eighteen twenty pond turkey in there and it turns out phenomenal. 18:20.94vigorbrandingThat’s awesome now. Only in the midwest would you consider ah broster chicken cheesecake and Apple Pie Health food but that’s okay I I respect that I respect I respect that. 18:30.70Jay CipraUm, that’s right look look at me. Ah. 18:34.41vigorbrandingAh, so ribs I know you so you mentioned ribs I know you guys have a smoke Aama Kima Talka it’s another another device another piece of equipment right. 18:43.12Jay CipraYeah, we actually purchased this company back probably about ten years ago and it was started bought the same time broser company was down local homeline. It was a company called smoke aroma and they have ah. Really 2 products and the main product that we are manufacturing and selling right now is called the smoke aroma barbecue boss and it is a pressure smoker and what I liked about this opportunity was it has pretty much the the same functionality as what a pressure firering does. But it’s in ah it but it smokes it smokes products so you could smoke ribs in 45 minutes you can smoke a brisket in 2 hours which normally takes 12 hours and basically it does exactly what the broster pressure friar does is you are but you are using pressure and you’re using the heated had to smoke a product. 19:16.62vigorbrandingYou know. 19:35.76Jay CipraWhich is going to produce a moisture product and cook it in much less time than you would have to be it in an open fire and with the pressure with the chicken or a you know a smoker on the rib side. 19:45.73vigorbrandingNow Will you create another again I Love the whole idea the brosure. It’s It’s like kind of like can create a franchise without franchise fees right? You give people a reason to come to your store or their their restaurant. Whatever and the product’s great. Are you going to do the same thing with smoke aroma is that gonna. 19:53.97Jay CipraMany. 20:04.88vigorbrandingSort of stand on its own or you just slide and slide it in or how’s that going to work. 20:08.46Jay CipraWe we you know that was originally started as an equipment home ah company only and didn’t have a program we have since developed the program for them and that’s called Rock County Smokeouts and we are working with conveence stories I believe we have a couple down in Texas right now. 20:15.35vigorbrandingGreat. 20:25.42Jay CipraThat are using the Rock County Smokehouse name and all the products that we have and we ah had the the rubs and the the different marinates and different things that you can use for the smoke product as well. Um, and use that as a license ratemark program as well. 20:40.47vigorbrandingVery Cool. So what? What do you see as I mean again, we talked about a large convenience store who’s really kind of taken nop pun intended you guys under their wing because you’re you’re promoting their ah I mean they’re promoting their brand through your quality product. Um, what’s what’s what do you see as the future like where where where do you go from here. What’s what’s the the growth opportunity. 20:59.11Jay CipraWell I think the growth opportunity for brosters really focus on Lf Facets of our business Again. We got our start as a program and I still think there’s a there’s a strong opportunity out there for food programs not only in restaurants. So when I say program in a restaurant. Yes, it is a menu item. But it’s kind of you have everything that you need with the broaster name and the broster products to just drop that into your restaurant and you’re going to have a top quality restaurant or top Quality. Ah menu item on your on your menu but food service has expanded so far. Um, that you have convenience stores you have college and universities you have grocery stores, Cetera etc that are looking to put in programs and they’re looking to put in branded programs because it’s something about a a brand that Grabs people’s name. So What were. 21:35.40vigorbrandingMe. 21:51.50Jay CipraYou know one of the main areas of focus is further developing out our programs to truly fit into sea stores grocery stores um college and universities even prisons et cetera different things that we can do to get out there and get out in the food service marketplace and give them an option. The second thing is as we were mentioned before with royal farms we have top quality equipment and our proster proster pressure prior I put against anybody’s out there and so what we’re doing is looking out to and we’re actually I shouldn’t even say looking out people are looking to us. 22:17.91vigorbrandingSee me. 22:28.36Jay CipraFor other options for pressure friers and as they look to us. They see what we do on the program side. They know what our quality of the food that it produces they start looking into it so we are innovating not only from a how to go to market perspective to some of these opportunities but also innovating from our equipment side. And for right now. For example, we we’ve just introduced and we’re putting putting out a new um piece of equipment called the eseries e standing for for efficiency e series twenty four and what that is is. That’s the 8 head pressure frier. Um, but it also has an automatic lift as well as automatic oil management system. So we basically you know in today’s market it’s harder and harder to get labor. So we’re innovating by side and how to reduce some of the labor. So what we’ve done is taken out I mean we used to be able to instill to this day we have somewhere. You drop the chicken in a basket and you have to pick pick the basket out of the oil and then dump the chicken on the side. Well in all cases with the the operational conditions that we have from a people perspective. It’s getting harder and harder to retain people. We’re giving an option where basically you load it on a tray and you push a button. And it goes down into the oil when it’s all done. You push a button that comes out of the oil and all you have to do is pick up those trays and chicken and it’s much easier and faster method for the for the operator. So innovation. Um, and then expanding our our footprint into other food service markets. 24:00.94vigorbrandingThat’s super smart I mean I know like just from personal Experience. We’ve been hired by some of the the world’s largest I’ll say food service ah companies and to your point they want a branded program so they can’t just have a coffee shop on campus they want to have like ah. You know, ah you know petes you know,? whatever Columbian coffee or whatever they they want to brand it to it and experience and what I always found amazing about your product Brand is. It’s already Turnkey I Mean there’s a piece of equipment you buy it. You then? commit quality Product. You have the the seasonings you have the program and you have a name and it’s like like you said franchise without franchise fees. It’s like it’s already known and it’s already going to be a quality product and there’s something that that seems so obvious to me about that that that I really feel has a. 24:37.50Jay CipraYeah. 24:50.63vigorbrandingAh, tremendous opportunity. So it’s ah it’s it’s very exciting so all opportunities I mean like you know we to hear about people. You know you said about some people throw the the turkey and into the pressure friar. Um, do you ever consider you know Thanksgiving was just here people were still like burning their houses down and experimenting with ah. Turkeys and and and hot oil I mean do you ever have ah any thoughts on joining for the home is there ever any kind of consideration making sort of a product that that people might want to bring to their house. 25:19.11Jay CipraI will say we’ve been asked to come up with something but when you’re speaking of 360 degree oil under about £12 of pressure. Yeah, that’s ah, it’s a little bit scary I will be honest I got to share a little secret. Not everybody knows. 25:33.14vigorbrandingAnd. 25:33.58Jay CipraUm, at my house I do have a broaster pressure fryer in our garage I do wheel it outside but it cuts it cooks a mean turkey on the holidays. But yeah, right now we don’t have ah anything for the home use at this point um and a lot of that’s just from the liability perspective is, but. 25:40.76vigorbrandingHow back. 25:48.30vigorbrandingSure. 25:52.80Jay CipraIt sure wouldnt be great I can tell you when I do roll that out of the garage people drive by are placing the orders and I become the ah ah the the chef of the of of the town to produces whatever they want I give me so it’s it’s a lot of fun. 26:00.38vigorbrandingUm. 26:07.65vigorbrandingThat’s fantastic. Well in a way I’m kind of glad you’re not going to make it because my wife personally always ah, whatever, kind of new gadget thing. That’s out there. She buys So I’m gonna have to put an additional my kitchen for all the stuff that we bought and don’t use because we have all these. Sort of things that are supposed to quote unquoteealype your Counter. We don’t enough counter space for all the things that are you know, making stuff. So ah, that’s but that’s probably good news. Well I think that’s the you know it. But it is very cool I guess that that led me to another thought though is ah you know because again I feel like it’s a No- brain or this program. 26:24.42Jay CipraYeah, oh I get it. 26:39.53vigorbrandingIs it is the whole idea of this hot oil pressure cooker is that is that a bit of a hurdle you have to overcome you know, let’s say I have I don’t know maybe I have ah 20 convenience stores. You know I’m not part of the the big chain the national chains I want to put a program in I mean is that ah is that a hurdle for some folks. Do they get nervous about that. 26:55.81Jay CipraYou mean as far as the oil and just the. 26:59.31vigorbrandingYeah, just because it is what it is I mean is it ah is a thing you have to like explain to people because I’m sure I know I’ve seen your products. They’re very safe and and they’re very well manufactured. 27:03.85Jay CipraYeah, yeah I mean to say you know for some of the the smaller operators that are new to food service on the convenience store side. It may be something and maybe a hurdle that they have to get over a bit but once they see us operate once they get their hands on it. 27:12.73vigorbrandingOkay. 27:19.63vigorbrandingUm, evening. Yeah. 27:22.88Jay CipraWe do demonstrations we do tests and evaluations we do different things like that once they get their hands on. It’s extremely safe look at the end of the day if I can operate one anybody can operate one. But no, it’s something you know if they’re not in food service. It could be a hurdle but you know we work with them. We have a. Ah, great team that can really walk them through the process and we have a great training program not only on their site but also in bulllight Wisconsin where we invite in operators. We invite invite in new distributors and we put them through a extensive training class so they can really learn exactly. 27:47.11vigorbrandingHe. 27:58.30Jay CipraNot only how to produce the best product that possible but also how to operate as safe as possible and you know at the end of the day. there’s there’s there’s 1 thing that we’re brought of we’ve never had a situation where anything’s been at the fall of broster and that’s because we build them safe. 28:02.89vigorbrandingVehicle. 28:16.97Jay CipraAnd we build the top quality piece of equipment. 28:17.50vigorbrandingVery cool I mean is there anything else, you’d like to talk like what? what’s your vision for say the next ten years or I mean what are you thinking where what would you like to see happen I mean what where you know where’s your head at what? what are you looking for coming into the new year now what what are you hoping for here. 28:32.25Jay CipraAh, you know I’d like to see proaster everywhere I think you know the the opportunity’s truly out there and we’re talking a little bit about it before is you know how do we take the innovation and and really taking our innovation I should say how but taking our innovation out um in the different areas and really focusing. If. There is a true equipment opportunity. Let’s let’s show them what we’ve developed. We’re proud of what we’ve done since 53 or 54 I should say it’s developed in 53 but like next year seventy years seventy years of groaster is pretty exciting. So as we look into 2024. There’s not a whole lot of ah companies that have been around that long. 28:52.58vigorbrandingAny. 29:02.83vigorbrandingIt is. 29:10.11Jay CipraWe want to get broaster everywhere. We want to continue to expand our footprint into different areas of food service and we want to take the innovation we have from the food, the equipment side and get it in as many kitchens as possible and really just show off roaster. You know one story I Want to share two stories I Want to share is you know. 29:22.40vigorbrandingYeah. 29:28.19Jay Cipra1 of the cool things about roaster you mentioned earlier not a lot of people know exactly what it is that they heard about it. We’ve also had people who basically as people move especially now more and more are starting to move to the Southern States because they want to get on the cold or let’s just say the snowbirds that are going down the Florida. You know they’ll map out their trip and ask where the roaster operators are and that’s where they can go on our operator locator and find that but another one is we just had somebody who was doing a special on a pvf station in which they were going through supper clubs of the Midwest and the person said she had to do Roaster. We said how did you hear about roaster. She goes I grew up on roaster because as a matter of fact, my husband didn’t know what roaster chicken was but that’s what they served at their wedding so we want to continue to build those stories and we want to continue to build the traditions with families. So ah, you know, centered around the broster products. 30:20.30vigorbrandingVery cool all right? So I’ve got 2 questions left very simple I’m always fascinated by ah how often people consume their products so number one how often do you eat broasted chicken or turkey I guess in your case and then the other question is if you had 1 final meal. 30:22.98Jay CipraOkay. 30:34.55vigorbrandingWhat would you eat and where and why and you can’t say Bros did both. 30:37.54Jay CipraWell I’m gonna so I’ll obviously I’ll start with no I won’t say both I’d like to but I won’t but how often do I eat brocester chicken we have a test kitchen. We’re constantly doing different things to either test our equipment or test product. So I’m going to say it’s at least weekly if not more. 30:56.82vigorbrandingThat’s great. 30:56.95Jay CipraI will also say because I’m in the chicken business. Um I do like to taste other people’s chicken just to see what it’s like and so wherever I have the opportunity to stop it and try somebody else’s chicken I definitely will my wife looked at me once and was surprised because we’re at a steak restaurant. And I ordered fried chicken I said he got it test out the competition. So I’ll have it often. But as a matter of fact I just had a piece of chicken broster chicken as I was leaving office yesterday. So I have it quite frequently. Um, as far as my last meal that’s a tough one and I just say it’s a toss up so I’m gonna throw it too. Um, I used to spend a lot of time. My daughter went to northeastern university in Boston and she played ice hockey for their team and while out there I fell in love with 2 restaurants. So I just say there’s 2 places that I would go ones probably would be my you know if it would be my last meal. It would be aben Lewis. 31:35.44vigorbrandingAre. 31:51.83Jay CipraAben louis steak place and I would start with their onion soup. Get a good New York strip and some cream corn to to acompy that. But so there’s also some great restaurants in the north end. But I get just gonna say you know Aben Louis by far is my favorite. 31:52.14vigorbrandingUm, any. 32:07.92vigorbrandingAwesome! Very cool Jay. Thank you so much. The broster story is an awesome one I mean the the challenge is not challenged, but the the goal is just to get the product in people’s mouths because they do. Obviously that’s why people want to copy you. That’s why people talk about you and that’s why people are building their their convenience to our brand around you so that’s congratulations on all the success and 70 years is quite remarkable. So thank you for your time appreciate it. Awesome talk soon. 32:32.92Jay CipraThank you very much like this is great. Thanks again.

Did that guitar just eveolve to a level 36? KFC vs. Royal Farms? Who knows??? HOMEWORK ASSIGNED: Mike: Gorguts - Considered Dead Sharm: Sam Tallent - The Toad's Morale Torture - Enduring Freedom Dennis: H8 Inc - Fraternal Order of Felons Unreal City - Infernal Seraph (?) Tommy: Morbid Angel - Kingdoms Disdained Cadaver Dog - Dying Breed

In this episode of “At Your Convenience,” CSP Senior Editor Hannah Hammond talks to Jessica Mente, director of training at convenience-store chain Royal Farms. Royal Farms is No. 30 on CSP's2023 Top 202 ranking of top U.S. convenience-store chains by store count. Mente recapped her experience at CSP's inaugural C-Store Women's Event, which took place in November in Napa, California, and shared how Baltimore, Maryland-based Royal Farms is taking steps to diversity the workforce in Maryland. “At Your Convenience” brings industry experts and analysts together with CSP editors to discuss the latest in c-store news and trends. From mergers and acquisitions to foodservice and technology, the podcast delivers the story straight to listeners in short-format episodes, perfect for the morning commute or a quick break at the office.

Hey everyone, it's Levi here with another fun episode of my podcast! Have you seen what the boomers are up to on Facebook lately? It's pretty wild.

The app we record on crashed about a half hour in and the audio was unrecoverable so this weeks show is a bit shorter. We still have an abbreviated segment where we talk about our dream music memorabilia, 90s alt rock digressions featuring Smashing Pumpkins, the Toadies and Seven Mary Three plus a visit with a new friend we met at Royal Farms. Punching Bags: Charles Manson “Lie: The Love and Terror Cult” and The Crow: City of Angels. Send any emails you want read on the air to: notnordicpod@gmail.com Insta: @notnordicpod

Why are supermarkets are facing an “existential threat?” A convenience retailer earned the top spot in the Better Work Awards. And Royal Farms is installing 30 DC Fast Chargers.

The VFW Chicken Shack of Bethany Beach has been grilling world famous chicken for generations (step aside Royal Farms) -- and it's all about community.  It was a privilege to sit down with "pit-master" Ken -- for a chat on the last chicken BBQ of the summer -- see ya next Memorial Day!And -- thank you for your service ,Ken and all the vets at the Bethany VFW -- we salute you (and your world famous chicken)!w/ love,Billy G

Give us about fifteen minutes a day and we will give you all the local news, local sports, local weather, and local events you can handle.   SPONSORS: Many thanks to our sponsors... Annapolis Subaru, the SPCA of Anne Arundel County,  Solar Energy Services,  Hospice of the Chesapeake. and the Maryland Higher Education Commission. Today... Shoot out at the Royal Farms in Eastport. Police identify Tyler Heights vandal. Annapolis City loses another court case and residents gain more public water access. Black Market Bakers have opened a new location in Annapolis. Annapolis Green is ready to kick some gas this Saturday. Profs & Pints will be talking about the Webb Space Telescope next week and tickets are going fast! And of course some pod news! Ann Alsina from CovingtonAlsina is here with your Monday Money Report! And as usual, George from DCMDVA Weather is here with your local weather forecast! Please download their APP so you can keep on top of the local weather scene! The Eye On Annapolis Daily News Brief is produced every Monday through Friday at 6:00 am and available wherever you get your podcasts and also on our social media platforms--All Annapolis and Eye On Annapolis (FB) and @eyeonannapolis (TW) NOTE: For hearing impaired subscribers, a full transcript is available on Eye On Annapolis  

Harry's back and this time he has a story of The Murder at Royal Farms, future plans (again), and yells at an old person.

Kyle Shahan and Andrew Brooks drop into the studio to spend time with Jarrod and Chris, per their community service agreement, no doubt. Chris gets excited about Royal Farms coming into his area and details the time he wanted to fight a woman over $40. Jarrod talks about his fast food expertise and some questionable sound at the shows in Lititz, Pa. Kyle's got a Phantom Menace soda and Andrew will crash his car if he sees a pickle in his burger. It's a journey.

We can't remember a weekend like this before, with an incredible EIGHT Top 25 matchups. D-Fly and Dixie are here to hype you for all the action. Let's get it! As we usually do, first we'll look back at the big picture from last week, then look forward to the savory lineup this weekend. Dan also recounts his experience at the PLL Championship Series.  One of those eight showcase games is Richmond vs. Virginia, and this week's guest is Spiders head coach, Dan Chemotti. In a thoughtful discussion, Mark and Dan chat about the first quarter of the season, the SoCon glory days, the upcoming game with the top-ranked Cavaliers and what the series with Virginia has meant to the Richmond program. Dix also tells Coach Chemotti that he resembles another very famous coach.  Top 25 Game Previews FRIDAY No. 13 Yale (1-1) at No. 21 UMass (2-1), 1 p.m., ESPN+ SATURDAY No. 3 Cornell (2-0) at No. 8 Ohio State (3-1), noon, BTN+ No. 22 Georgetown (0-3) at No. 5 Princeton (2-1), 1 p.m., ESPN+ No. 2 Notre Dame (3-0) at No. 4 Maryland (3-1), 1 p.m., BTN+ No. 12 Saint Joseph's (3-0) at No. 15 Johns Hopkins (3-2), 2 p.m., ESPN+ live/ESPNU delayed No. 10 Penn (1-1) at No. 17 Penn State (3-1), 3 p.m., BTN+ No. 23 Richmond (3-1) at No. 1 Virginia (3-0), 6 p.m., ACCNx SUNDAY No. 6 Duke (4-1) at No. 20 Syracuse (3-2), 4 p.m., ACCNx GIVE & GO In a sandwich-inspired Give & Go, Dix and D-Fly evaluate chain sandwich franchises including Jersey Mikes, Firehouse Subs, Jimmy Johns, Subway, Potbelly, Capriottis, Royal Farms and Wawa. In addition to his lengthy experience and depth of knowledge on the subject, wait until you hear Dixon's unrivaled passion on this topic.

As requested by Todd from our Patreon, we're taking a look at Black Belt for the Sega Master System.  At first glance, this seems like Sega's take on Kung Fu, but there may be some more here than meets the eye. We also take on your questions regarding our earliest gaming memories, memories with grandpa, and some talk of Royal Farms chicken. Again. Join us over on our Discord to discuss games, food, or really anything over at https://discord.gg/pb76x32uWY __________________________ If you would like additional bonus episodes of Retrovaniacs or to request a game we must cover, our Patreon is located here : https://www.patreon.com/user?u=21041333 If you enjoy this podcast, why not write a review wherever you download it from? It's easy, and helps people find us by accident. Find everything Retrovaniacs at http://www.retrovania.net Intro song is "8-Bitter" by Subtastics, and is used with permission, mainly because Jeremy P is in that band.

1/31 Hour 1   3:00 Cakes Classic recap 10:00 JP didn't know Royal Farms sells chicken 19:30 Cakes has so much swagger in a casino 32:00 Wizards hot streak

Former Baltimore Oriole Adam Jones is joined by Ravens kicker Justin Tucker, who discusses his love of Royal Farms, how he handles being called the GOAT, grass vs. turf, Peyton Manning's invitation to join “ManningCast” and how the kicking team watches the game from the bench.

Mike Rosenfeld and Nestor discuss why Baltimore deserves nice things

Hartford county native and former ColorMeFunny member, Thezz Grimes, enjoys making people laugh as much as he enjoys Wawa, Royal Farms, and Topanga. Stories of his family, his views on love and relationships, and his dislikes of things people love are sure to entertain.

Vince Sharps of Mindgrub shares local journey of Locust Point company serving the world with Nestor

Tony opens the show by talking about the price of chicken from Royal Farms and about the prices of gas at various stations in the DC area. Michael Wilbon calls in to talk about what sports he's been watching while PTI is on hiatus and also about the money involved in the LIV tour compared to other leagues, Richard Justice calls in to talk about the Fernando Tatis Jr suspension, what's ailing the Yankees, and the state of the Nats possible sale, and Tony closes out the show by opening up the Mailbag. Songs : Wanderlodge “Green Volvo” ; “Blanket of Soul” To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

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In this episode we talk about the beautiful dream that is Phoebus Farms. Not only that, but we're taking ya'll on our first ever FIELD TRIP! That's right. We hit some land that you'll learn more about and a location known as heaven on earth...aka...Royal Farms. Enjoy! See behind the scenes on Instagram:instagram.com/natelovesjeninstagram.com/coreyphoebus If you're enjoying this podcast and would like to donate a little bit to help us keep this podcast going, feel free to go to buymeacoffee.com/natelovesjen to share the love.

A corroded diving bell descends amidst a ruined podcast studio and the Assassin emerges from it to explore a labyrinth of bizarre diatribes spoken by its freakish, opinionated denizens. On Episode 517 of Trick or Treat Radio we discuss a film 30 years in the making, Phil Tippet's stop motion magnum opus, Mad God! There are arguments, there are poignant observations, and even a little historical filibustering?! So grab your puppets, put them into just the right position, take a single photo, rinse, repeat, and strap on for the world's most dangerous podcast!Stuff we talk about: BJ's, Costco, Red Stripe, Lucky Strikes, Festus, Raccacoonie, Vulcan, Hephaestus, Elongated Man, the 10 Year Anniversary Show, OTC Industries, AEW Forbidden Door, Jeff Hardy, Johnny Gargano, Claudio CSRO, Christian Cage, Luke Perry, Chapter 1 of Stranger Things Season 4, Obi-Wan Kenobi Series Finale, Star Wars, Michael  Ravenshadow 20-whatever-the-fuck: You Could Do Worse!, Everything Everywhere All At Once, Happy Birthday Corny, History Filibuster with Michael Ravenshadow, David Harbour, Cumby's Shaming, Royal Farms, Wawa, Sheetz, getting invited to a wedding, Mina's wedding, Ray Harryhausen, Clash of the Titans, stop motion animation, Tim Burton, Henry Selick, Phil Tippet, Mad God, a masterpiece of grotesque dark poetry, Grand Guignol, religious iconography, Dark Teletubbies, Ralph Bakshi, Panic Room, Twilight, David Cronenberg, Crimes of the Future, Videodrome, Spencer, The Fly, eXistenZ, Rabid, Shivers, A Man Called Hawk, Dario Argento, Dark Glasses, Dracula 3D, The Sadness, Reddit Horror filmmaking, Jim from The Office's sloppy seconds, Aquaman, Michael Shannon, Blood Pigs, Brian Paulin, Morbid Vision Films, MonsterZero, what benefits do witch doctors cover?, Papa Shango, and Red Stripes and Lucky Strikes.Support us on Patreon: https://www.patreon.com/trickortreatradioJoin our Discord Community: discord.trickortreatradio.comSend Email/Voicemail: mailto:podcast@trickortreatradio.comVisit our website: http://trickortreatradio.comStart your own podcast: https://www.buzzsprout.com/?referrer_id=386Use our Amazon link: http://amzn.to/2CTdZzKFB Group: http://www.facebook.com/groups/trickortreatradioTwitter: http://twitter.com/TrickTreatRadioFacebook: http://facebook.com/TrickOrTreatRadioYouTube: http://youtube.com/TrickOrTreatRadioInstagram: http://instagram.com/TrickorTreatRadioSupport the show

In this special "bonus" Episode we are joined by Democratic Candidate for Baltimore County, Maryland State's Attorney Robbie Leonard. Lis and Jobeth ask him a bunch of questions about the position, why he's running, why he feels that people in Baltimore County should vote for a change and more. We then get into even more important topics like favorite food places around Baltimore County and chicken at Royal Farms. We learn about favorite fictional law entities, and Robbie's go-to movie selections as well in this exciting special episode. For more information on our guest and his campaign, visit voterobbieleonard.com or find him on social media. Any other candidates filed for this position or any other Law related office (other State's Attorney Candidates, Attorney General, etc) are welcome to contact the podcast to schedule an interview. Learn more about your ad choices. Visit megaphone.fm/adchoices

UPDATE: Maria McKenzie is now in custody - Thanks to us! ;) A woman who police allege stole a car with 2-year-old Mya Campbell in the backseat on Sunday afternoon, prompting a regional search for the missing girl and an Amber Alert, has been charged. Maria McKenzie, 27, of the 1200 block of North Duke Street in York, has been charged with kidnapping of a minor, unlawful restraint of minor, false imprisonment, interference with the custody of children, and theft by unlawful taking, according to court records. -- SUPPORT THE SHOW: DudeRobe - 20% Your Order!!!!! https://duderobe.com PROMO CODE: WAWD BarkBox - Get 2 FREE MONTHS https://barkbox.com/wawd BlueChew - Get $20 OFF - FIRST ORDER FREE https://wawdpod.com/blue FlightZone - 15% OFF https://flightzonesmoke.com/ Promo Code: WAWD -- Listen Here: ✅ Spotify: https://bit.ly/wawd-spotify ✅ Apple Podcast: https://bit.ly/wawd-apple ✅ Google Podcast: https://bit.ly/wawd-google ✅ Breaker: https://bit.ly/wawd-breaker ✅ Overcast: https://bit.ly/wawd-overcast -- Watch Here: ✅ Youtube: https://bit.ly/wawd-youtubes ✅ Facebook: https://bit.ly/wawd-facebook ✅ TikTok: https://bit.ly/wawd-tiktok -- Follow Us: ✅ Instagram: https://bit.ly/wawd-instagram ✅ TikTok: https://bit.ly/wawd-tiktok ✅ Facebook: https://bit.ly/wawd-facebook -- Support the Pod: ✅ Join our Patreon: https://www.patreon.com/whatarewedoing ✅ Shop: https://shopwawd.com/ ✅ Be Our Guest: https://whatarewedoingpod.com/be-a-guest ✅ Links: https://whatarewedoingpod.com/links Background Music - Whole Lotta Money Instrumental Remake - Produced by Ryzy.A Beats - Rights Purchased Here: https://www.beatstars.com/beat/bia-whole-lotta-money-instrumental-remake-7868850 --- Send in a voice message: https://anchor.fm/what-are-we-doing-pod/message

www.TheMasonAndFriendsShow.com https://thejuunit.bandcamp.com/releases Ju Unit Betting, bet Scam, Royal Farms, Fire, $5 in, Ready for Brady Free, Voting Changing, Fighting, Go Get Em Kimbo, App Tracking, Neuro Link.,, future shit, orgasm Button, bets Placed, Rainman Ju, Believe, spending, if He wins,?? how many bets,? over Under? Pete and Kim? Kanye across the street, skeeting, Just a bit Wierd, Faithloss in Kanye, fire Lack, can date Kim? she gets a chance, But IF? I would not know, Pussy Volume, Killing that Bet, iPad issues, Never Fully Charged, computer Kids, Hunter can you help? the music of this episode@ https://open.spotify.com/playlist/780cfc1oHDxTmphruwgFDz?si=929ed74f2db34341 support the show@ www.patreon.com/MperfectEntertainment

In this week's episode, Mike and Matt record together for the first time in the United States. They step away from Japan and discuss some of America's icons like Royal Farms and Costco, they celebrate the Au Jus summit, and they encourage everyone to buy a new TV. Watch on YouTube: https://youtu.be/I3j7-fy1AAA Read dumb stuff on Twitter: https://twitter.com/conbiniboys

Max Weiss of Baltimore Magazine does the pop culture and movies recap of 2021 with Nestor and Don

Description: The (5-1) Baltimore Ravens host the (4-2) Cincinnati Bengals in an AFC North showdown that will determine first place in the division. What must the Ravens do to neutralize Joe Burrow and Jamar Chase? What can the Ravens offense do to manipulate an improving Cincinnati defense? What are the key matchups to hone in on? James Ogden, Dev Panchwagh and Tony Lombardi discuss, courtesy of Royal Farms. Links mentioned in this episode: http://russellstreetreport.com This podcast is hosted by ZenCast.fm

In this episode:Carole's Rant – Stupid people at Costco  Mike's Rewind  Joe's Fact Check   Listener Questions, Comments & Reviews – The 5 stories  Dick of the Week – Woman at a Wal-Mart after closing  Double Dick – Guy in a Denny's wants sugar  Average Idiot – Woman at a Rite-Aid Pharmacy  You're a Covidiot – A woman in a toy store in Oregon  WTF? – Bowling Etiquette  Triple Dick – Service dog in a Royal Farms convenience store  Karen at a Victoria Secret: Parts 1 to 5  Checking in with the Politicians –Jason Kenney, Justin Trudeau and Marjorie Taylor Greene  The Doctor's Office with Doctor Tony – Is laughter the best medicine?  What Does Kevin Think? – Is Universal Basic Income a good idea?  How Smart Is Carole? – Celebrities in song lyrics   The Big Blue Folder    We get played out by Juvenile, Mannie Fresh, and Mia X    This episode of Grose Misconduct was sponsored by Crystal Glass, Todd's Mechanical, Leading Edge Physiotherapy, South Central Dentistry, Ol' MacDonald's Resort and The Edmonton Comedy Festival.@CrystalGlassLTD @Toddsmech @LeadingEdgePT @dr_caouette @Macker63 @yegcomedy @mikedmonton @JoesFactCheck @docTonyM  Support the show (https://www.paypal.me/GroseMisconduct)

In this very special episode we're excited to try the new collaboration between Heavy Seas Beer and Royal Farms: World Famous Pilsner. World Famous is a beer that was specially designed to be drank alongside Royal Farms fried chicken, and that's exactly what we did. We also talk about some of our other favorite foods to pair with beers, and what companies we'd like to see do a similar collaboration.

In this episode we talk about our favorite and HATED candies around the Halloween season as well as a few movie recs but most importantly FUCK Royal Farms! LOVE COFFEE?! LOVE HORROR?! then you will love Camp Crystal Latte! use code "tapehead" for 15% off your order https://www.campcrystallatte.com/ Follow us on Instagram! https://www.instagram.com/tapeheadmassacre/ --- Send in a voice message: https://anchor.fm/tapeheadmassacre/message Support this podcast: https://anchor.fm/tapeheadmassacre/support

On January 9, 1993, 22-year old Gina Marie Neulsein failed to show up for her shift at a Royal Farms convenience store in Baltimore, Maryland. At 19, Gina had a brief affair with married Baltimore City police officer James Allen Kulbicki, which resulted in a pregnancy that Kulbick wanted Gina to terminate. Gina resisted and in September, 1991, gave birth to the couple's son, Michael. In 1992, Gina filed a petition in Baltimore County court seeking support from for their child from Kulbicki, who demanded two paternity tests. A hearing in the case was scheduled for January 13, 1993 and Kulbicki had been ordered to bring a check for approximately $3,000.00 in back child support to that hearing. Join Lisa O'Brien and Michael Carnahan on Tuesday, January 19, 2021, at 8:00 p.m. Central for Clear and Convincing Episode 29, State of Maryland v. James Allen Kulbicki. We'll talk about Gina's brief life and relationship with Kulbicki and the evidence linking him to her murder. Then we'll talk about his two trials, direct appeals and post-conviction claims that brought his case all the way to the U.S. Supreme Court.. We are a live show and, as always, calls are welcome at (347) 989-1171.

Going solo on this episode of Hungry for Some Leftovers, Dan looks to offload a leftover 4-piece chicken tender meal from Royal Farms that his step-son didn't want after becoming a vegan by the time coming home with lunch. There was a lot of interest in this highly-sought leftover meal - will Dan get to meet up with someone from Facebook Marketplace? Watch the full video episode: https://www.youtube.com/watch?v=Gxbhbjj--6k

This show with Thejus Chakravarthy ranges over a wide variety of topics but along the way we find out about his professional and life experiences in making change in the world. We start with his origins crowning in a cab in Mumbai, India, the ease in which his right shoulder dislocates after a show once upon a time with his hardcore band Lovers and Killers, the joy of Royal Farm (RoFo) fried chicken, and the brilliance of a 'hot now' Krispy Kreme donut. Skipper and Thejus also get into his two books, Brushfire (https://drive.google.com/file/d/1rb4cYn4mEMcXxuMApiVZAVRe-aav6lyL/view?usp=sharing) and The Flywheel and The Lever (https://drive.google.com/file/d/1EXi1vET4XcgFQp3Nlrjfx-Z4g80Qi4ki/view?usp=sharing) where they get into some of the foundational details, including Henry Ford's creation of the 40 hour workweek, the Stanford prison experiment done by Dr. Philip Zimbardo, Stanley Milgram's experiments on obedience to authority figures, the notion of 'it's always the system', the Ben Franklin effect, Thejus' experience creating an instructional system out of open source technologies, Donella Meadows' essay on leverage points, and Gamergate. See if you can pick out the Seth Godin namedrop. Interesting note about Thejus' previous band — Lovers and Killers, then Caestles, and now Queen Wolf as well as a second band called Infinite Pizza. While he formally left that band about five years ago, they're still making music and he helps with production and occasionally contributes. Here's an audio family tree/playlist: * "An Hour Left of Forever" from Lovers & Killers' 2006 album Tropic of Cancer (YouTube (https://youtu.be/GRSHueeGhUE) or Spotify (https://open.spotify.com/track/017VkXSXh0xSMHeSEovhx3)) * "William Blake" from Caestles' 2010 album A Treatise of Human Combustion (YouTube (https://youtu.be/_PTS_G0Km6s) or Spotify (https://open.spotify.com/track/7Hl0Z57U2QTYNeo3eKbviW?si=gUYlELV_SGSTpoGhyd8S5g)) * Infinite Pizza at the Windup Space in Baltimore on July 13, 2014 (YouTube (https://youtu.be/ZlcO41HLTHk)) Queen Wolf (https://queenwolf.bandcamp.com) and Infinite Pizza (https://infinitepizza.bandcamp.com) are both on Bandcamp, if you want to indulge deeper. After the outro music, you can hear Skipper spring on Thejus a request to read the opening bit from "Brushfire". This episode was edited and mastered by Troy Lococo. Special Guest: Thejus Chakravarthy.

On January 9, 1993, 22-year old Gina Marie Neulsein failed to show up for her shift at a Royal Farms convenience store in Baltimore, Maryland.  At 19, Gina had a brief affair with married Baltimore City police officer James Allen Kulbicki, which resulted in a pregnancy that Kulbick wanted Gina to terminate.  Gina resisted and in September, 1991, gave birth to the couple’s son, Michael.  In 1992, Gina filed a petition in Baltimore County court seeking support from for their child from Kulbicki, who demanded two paternity tests.  A hearing in the case was scheduled for January 13, 1993 and Kulbicki had been ordered to bring a check for approximately $3,000.00 in back child support to that hearing.   Join Lisa O’Brien and Michael Carnahan on Tuesday, January 19, 2021, at 8:00 p.m. Central for Clear and Convincing Episode 29, State of Maryland v. James Allen Kulbicki.  We’ll talk about Gina’s brief life and relationship with Kulbicki and the evidence linking him to her murder.  Then we’ll talk about his two trials, direct appeals and post-conviction claims that brought his case all the way to the U.S. Supreme Court..  We are a live show and, as always, calls are welcome at (347) 989-1171.

Todd Marks is Founder and CEO at Mindgrub, an agency, consultancy, and support company that designs technology for people to transform businesses, creates enterprise mobile apps and web applications, provides digital marketing, and “unlocks human potential.” Winning Inc. 5000's Design/Development Firm of the year five years in a row might suggest that this is a notable tech firm. Yes, but this same company has also won the American Marketing Associations Marketing Excellence Award for Best Branding Campaign. How does this all fit together? A “high school math and computer science teacher” turned technologist, Todd collaborated with friends at his website- and eLearning-focused digital agency in the late-90s. In 2002, he founded Mindgrub as an engineering group writing code: building Flash, HTML, and CSS applications. When Apple released the iPhone in 2007, Todd recognized an important “disruption in technology,” and redirected his efforts to web application development and mobile application fulfillment. Customers soon requested information architecture, leading to larger projects.  Early on, the company ran with agency style, top-down, waterfall project management. Today, it specializes in DevOps/agile product, mobile, and web development; user experience design, testing, and emerging technology utilization; branding, digital and traditional marketing, and application support. It has redefined the meaning of “full-service” agency by reaching back to the very beginning – developing the plan, the strategy and designing the software product and pushing forward to the very end – marketing to make sure the product ends up in the hands of its target customers, and then supporting it. The agency manages the development of a strategic blend of technical projects in parallel with a comprehensive marketing framework. The process? Identify and define application users. Analyze competitors and the market. Conduct stakeholder interviews. Test hypothetical solutions (rapid-prototyping) to build the high-level functionality requirements on the technical side and lower level functionality user stories on the marketing side. Design the software – the information architecture, the product build, the user interface – and then provide the needed support and market the product.  In this interview, Todd discusses the increasingly important role of technology in the marketing world.  In particular, marketing needs automation to effectively manage and move prospects through the customer journey. Todd says COVID took the governor off the business. Today, the virtual workplace means the company can hire excellent talent anywhere – the company has grown from 105 employees at the beginning of the year to 155 with another 30 or 40 contractors.   Todd identifies 7 kinds of business opportunities: Deal Type 1: Go out and get new business Deal Type 2: Change orders to an existing project Deal Type 3: Adding a different service line Deal Type 4: “Support” or upselling (e.g., marketing) Deal Type 5: Adding a second project, same buyer Deal Type 6: Same account, new buyer Deal Type 7: An existing team member goes on long-term retainer  Todd has written and contributed to a number of books including Flash Magic, New Masters of Flash, and Web Design in a Nutshell. He sits on the advisory boards for Loyola University's MBA program, the Maryland Technology Council (MTC) (Chairman of the Board since 2018), and the Northeastern Maryland Tech Council (NMTC). He can be reached at his company's website at: mindgrub.com or on LinkedIn. Transcript Follows: ROB: Welcome to the Marketing Agency Leadership Podcast. I'm your host, Rob Kischuk, and I am joined today by Todd Marks, Founder and CEO of Mindgrub, based in Baltimore, Maryland. Welcome to the podcast, Todd. TODD: Thanks for having me, Rob. ROB: Great to have you here. Why don't you start off by giving us a rundown of Mindgrub and where the business excels? TODD: Absolutely. Mindgrub is an agency, a consultancy, and a support company. We make enterprise mobile apps, web applications, and perform digital marketing, and we excel at unlocking human potential. ROB: Wow. That's a pretty wide range. A lot of people just do the digital marketing part, but you're also, you said, support, and also building applications. Where did you start? Were you doing all of that from Day 1? How did the business evolve? TODD: That's a great question. I really started the business in 2002. I had a startup with some partners in '98-'99, and after September 11th we went our separate ways. In 2002 I founded Mindgrub, and I really focused on Flash application development at the time. It became Flex. I also did some web application development with HTML and CSS. I did that for a number of years; I worked in New York, worked for a Deloitte brand for a little bit, and then in 2008 the iPhone came out. I knew that was a big differentiator. I was working in Chicago at the time. I've kind of glamorized the story, but it was a cold day in Chicago and I got splashed by a cab. Meanwhile, I was going back and forth to Maryland and it was getting warmer and warmer at the time, and I couldn't take the winter in Chicago. The SDK was released in January 2008, and by March I was done going to Chicago. I was also teaching at University of Maryland Baltimore County, teaching instructional technology but working with a lot of technical students on campus. So, I quit my day job, came back to Maryland, holed up in my basement and started making some early mobile apps. We started out as really web application development and mobile application fulfillment, and we did a great job. Engineers. But my clients started to ask, “You do design; can you do a little information architecture?” And I could, so I started to do that as well. Then we found ourselves growing into larger and larger projects, and we evolved from doing a lot of agency style, top-down, waterfall sort of project management to evolving a little bit more into agile. With agile it takes a lot more planning up front, so we found ourselves doing a lot of the strategy and planning, which we call Sprint Zero, but it's really identifying the users of the application, doing some competitor analysis, some market analysis. With those users, we'll do stakeholder interviews, testing, you name it, and we'll inevitably come up with a list of epics, which is the high level functionality they need, and user stories, which is a lower level functionality. From those users, we then design the software, we do that information architecture, we build it, and then we evolved into supporting it. So we have a support team as well, which I mentioned, called Aces. Then finally that full continuum was that we'd market it. We would release software, and a lot of times these enterprise mobile apps we'd put in the store – the clients would say, “We don't have any downloads but it's in the store.” We said, “What marketing did you do?” “Nothing. It's in the store.” “Did you even do optimization for the store?” “No.” Particularly, that store is not optimized. It doesn't necessarily get crawled effectively. There's some dark arts there that you can add some optimization for search engines. But you need landing pages, you need newsletters, you need marketing automation. There's all these additional things. So, we were getting unhappy seeing our clients not successful. We've made apps for Wendy's and Yamahas and Geicos of the world, and they always have tons of downloads. They have millions of people in a database somewhere and they can get hundreds of thousands of downloads. But for our startups that didn't have that marketing automation tool, they don't have a big CRM, they don't have a huge database of prospect users, they have to do marketing. Long story long, we are an end-to-end agency. We do everything from planning, design, development, support, and ongoing marketing. We don't just do it at the agency level, but we also have become a bit of a consultancy as well where we compete against the Accentures and the Deloittes of the world on that kind of channel. I see there's really two camps. There's the Big Four on the agency side, WPP, Omnicom, Dentsu – and the Big Four on the consulting side – Deloitte, Accenture, Booz, and Booz started out as an accounting company and now they're a consulting company. We inevitably play right in between. One of our taglines is that we're a very technical agency, which is our differentiator, and we're an extremely creative consultancy, which is a differentiator. ROB: It's certainly a differentiator, the creativity side. You can imagine there are probably a great number of development shops that – well, a lot of folks can't actually deliver a functioning application. We'll start there. But of those that can, you can see them delivering the application and saying, “Here it is,” and then you get to the customer saying, “What do I do with it? How do I promote it?” But for you to take on that responsibility – it seems like there's quite a shift in responsibility from “I gave you a functioning app” to “I am also accountable for people using it.” Was that a difficult transition to embrace, or was it somehow more natural? TODD: I would say it was a little bit difficult in that we started out as an engineering group, very analytical, writing code. Marketing started out really with advertising and more around the creative marketing – communication planning, branding and identity, visuals. We could always do application visuals, but we never really tackled that advertising piece. But marketing evolved to not just be the visual aspects of marketing, but the technical aspects of marketing. You think about the HubSpots and the Marketos and the Pardots of the world – those have only been around in recent years, and they automate the marketing process. They have APIs, and you can integrate with them and you can pull data and you can set up key performance indicators so that you can create rich dashboards to see how your marketing is performing. You can set up smart lists and you can automatically move people along from one list to another based on their interaction in your software or your marketing products. So, marketing itself has become extremely technical. As a technical company, I saw a lot of advertising and marketing agencies getting left behind because they weren't very technical. So we were able to come in from the technical side, set up the KPIs and the smart lists and the automation, and integrate with the API so that based on user interaction in the app, we can then progress them in the marketing automation software. That was a skill that marketing and advertising agencies didn't have, and the piece we didn't have necessarily was some of that design/advertising creativity. So, we did a couple acquisitions there. We acquired a marketing company that brought communication planning, branding, and identity with them, so we were able to add that competency. Now we're able to do really well on it because we have that full continuum. A lot of times we'll get a customer where we'll come in with a mobile app, but next thing we know, they then want us helping out with their website. They otherwise used a more traditional agency, but they see how technical we are, and creative, and they say, “Can you help with our website? And by the way, we have a kiosk too.” We call that the hat trick. Wendy's, for instance, we designed their mobile app and then we helped design parts of their website. We designed their kiosk. I don't know if you have Royal Farms down there. I don't know if you're more Sheetz or Wawa, but Royal Farms is a pretty big convenience store, and they're also a quick service restaurant with chicken based out of Maryland. Town & Country actually said they were the number one fast food chicken in the world, which is a pretty big accolade. Needless to say, we had a hat trick with them. We designed their mobile app, then we redesigned their kiosk, we've helped with their website. But in that case, they were so confident with our ability that they actually gave us traditional marketing as well. They have a big campaign called the Chicken Palooza campaign, which is billboards and sheets and mugs. We redesigned their chicken icon, which is a classic. So that's a case where we are the end-to-end agency, but we really are end-to-end. We're not just doing their traditional and digital marketing; we're doing their mobile apps, their websites, their loyalty program, integrating with their backend services. And this is all in the vein of marketing, but now there's enterprise application development that is a marketing effort. It's meant to increase sales. It's an app, it's a utility function, but it is also a marketing function. We've gotten good at marketing. ROB: That's interesting. We do not have that chain, but now I'm wishing that we did. It also seems like being in that chair for marketing is helpful to stay top of mind. A lot of times if you talk about a site build or an app build, some people are always working on their app and their site, but some people are much more burst-y about it. They complete an initiative and then they stop. If you were only involved in the technology side, you might not be in the conversation at the right time when they're ready to rebuild. somebody's forgotten, turnover has happened a little bit, that sort of thing. TODD: You're absolutely right. The marketing buyers still consider a mobile app a one-off project, whereas our consulting buyers, they're buying teams for years on end with option years to extend. Where we fill in a nice spot is that we are very technical, but we're extremely creative, so we're able to be that agency of record that can do it all. We'll get large monthly retainers as the agency of record, but within that retainer, it is mobile apps and marketing automation and SEO and banner ads and web micro sites. You name it. It's a very wide mixed variety of stuff that we can do. Whereas to your point, just a mobile shop or just a web shop, if they're just that technical shop, they're considered more of a project fulfillment company and not somebody that you would otherwise give to on a big monthly retainer.  ROB: You've mentioned quite a range of clients. You've mentioned startups and you've certainly mentioned some very enterprise customers. Have you always had that range of client mix? Where did you start out in some of those earlier years? TODD: That's a good question. The first couple clients for Mindgrub were actually large clients because it was myself. I was always able to position myself on bigger jobs and bigger brands and ended up working in New York City and Chicago with big brands for a while. When I started getting some work for the team on the web side, that started really back in 2002 when I founded the company. I always had some independent contractors, some interns, and even though I was in and out of a couple jobs at that point, I always had some freelancing work. And that was just smaller projects in my network, but not my job as the consultant or the day job I worked for, which were these bigger brands. What changed a lot of it is when mobile came out, I'd work with these bigger brands and I jumped ship with all the contracts I had and all these brands and opportunities to go start a business in my basement. I really hung my shingle on mobile. A lot of the marketing I did was mobile, mobile, mobile, “we make mobile apps.” At the time, I also had a product company. I was trying to make a mobile product. I got a lot of exposure to mobile there, so a lot of my network that were the bigger brands were just chomping at the bit to find mobile developers, and they got to me. So on the mobile side, we started working with really big brands. On the web side was a little smaller. Now that we've progressed, we've always actually done more web work than mobile because most mobile apps have a web backend, plus all the individual web work. Fast forward 18 years, mobile always attracted big brands, but web after 18 years also attracted big brands. On the application side, we do a lot with the big brands. On the marketing side, our first acquisition was just over 5 years ago, and we've really grown that team. I'd say our marketing team, when they're just working direct for the client, we've really moved up the chain. But we're a little bit more midmarket. Now, when our mobile and web division nets an enterprise client such as Wendy's or Royal Farms – Wendy's is a little different because we worked with the IT buyer. Even though we did their mobile app and helped design their website and kiosk, we were not necessarily working with the marketing department. They had it together and we were brought in. On Royal Farms, they're a little bit smaller of a business, so therefore we were able to come in on mobile, get the website, get the kiosk, but then they were a small enough company that the same conversations we're having with their head of IT, we're having with their marketing department. Next thing you know, their marketing department is asking us to do some fulfillment, and then it leads into this long-term great relationship where we're fulfilling a lot of aspects from mobile to marketing. So really, to answer that question, the big brands find us because of our differentiators, which happen to be on the technology side, and then they learn that we are good across the board. We are actively trying to push on our marketing side, and I know we just won eight communicator awards and five – some other. I know we're submitting for the Webbies right now. Our marketing team and the creative team, they don't want to be in the shadows anymore. We're winning all these awards, so now we're starting to stand on our own two feet as far as the look and feel. Some of our communications that we're doing, some of the branding that we're doing – these were things that we didn't start with 18 years ago, we really started pushing on 5 or 6 years ago. But because we have the experience working with big brands and they have that trust on the technology side, now we're commanding direct marketing work. For Sylvan, which is a really big online education institution, we did their advertising videos. For ExxonMobil, we did their TV spot. We filmed it, we used Mindgrubbers as actors in it, and there was only I think one or two paid actors that we had for that shoot. We were able to do it all in-house. It's just amazing, some of the things that we're able to do now. I would've never thought I'd be sitting on a TV commercial shoot, which I get to do now, which is super exciting. ROB: That's absolutely fascinating for the variety. One of my advisors was positing to me the other day – his perception was that many businesses, and particularly enterprises, were much more eager to send marketing work to marketing agencies than technology work to technology shops. How do you feel about that suggestion? Do you see truth in it? And is it shifting, if that has been the case? TODD: You said marketing work for marketing agencies and technology work for technology. Did you mean they're more willing to send technology work to marketing companies than they are willing to send marketing work to technology companies? ROB: That they've been more willing to hire a marketing agency while still trying to build a technology capability in-house, and maybe less likely to outsource parts of that. That was the suggestion and perception. How do you see it? TODD: Gotcha. I think you have to look at each buyer, and then when the core IP of the business is. If you had a business that was let's say a law firm, marketing and technology is not anywhere near their wheelhouse, so they would probably subcontract both. But if you're an events company and that events company is more of not a platform play, they're the coordination and they're hosting physical events, and you're a bunch of marketers, you're all about marketing, but you're not a platform event company. So you probably pull your marketing in-house, but at some point you want to go build a platform because now marketing of events is online, and you're not in a good position and Zoom's not cutting it anymore. You would then outsource your technology because you're a marketing core. And even though you're growing and you start to build some products, you still probably at that point would think, “I want to do my marketing in-house.” Let's say you're the opposite. Let's say you're that company that realizes there's disruption in the event space and Zoom isn't cutting it and there's a huge opportunity to recreate that in-person experience. You might go out and build software, and you're not going to be good at marketing, and you're probably not even going to try to do it in-house, or if you do you're going to flail because you're a software company. You build product. So, you should outsource your marketing. I really think it goes back to the buyer and the nature of the work they do and what is core to their IP versus things they should be subbing out. ROB: I can definitely tell you've thought a lot about this, about the buyers, about the organizational structure. As you've grown, how have you thought about helping other people on your team? It seems like you're at a point where you can't be the only one selling, so how have you equipped other people to think about navigating organizations and understanding buyers well? TODD: You got it. I originated pretty much every one of our departments. Now that we're bigger, some of those departments are being created by my other leadership. But sales, I started out, like just about every founder-led company, doing what's called founder sales. I had to sell everything. I started out as an engineer. My first company, I was raised by designers, so I went from growing our engineering department to our design department to our user experience department, accounting, the works. Sales was finally the last department that I had to stand up, and it was founder sales. The first thing I wanted to do was find a second person that could also sell. That individual had to be highly technical, highly creative. They had to be a subject matter expert, and then they had to also be good at business development. Then I was able to supplement helping them with the contracts piece, maybe even giving them some leads that came through our contact form. But at least they could put a solution together and basically sell the work and be personable. As we've advanced, I knew I needed to have a lot more people, so we really focused on process. With any business, it's the product, the process, and the people. We started with the product. We identified what it is we're going to sell. Every year we organized that list of solutions. Some solutions, maybe it wasn't great that year. We decided, let's not push on it next year. Other solutions have been a winner for us, we're doing multimillions in that solution and that market is big, and there's a huge opportunity. Then we'll promote those solutions. Then marketing knows what they're going to be marketing, production knows where they need to do some training, what they need to ramp up. We have solutions. The other thing we have is for every deal, we put together a deal team. Marketing works on the outside of the funnel. They're trying to come up with contacts that could be prospects so those prospects are qualified. In our industry, we're looking at marketing or IT buyers. We have a budget. They probably have some pain points we might be able to identify digitally. But they're qualified contacts. They're making them prospects, they're putting them in Smartlist, they're nurturing them through events, through newsletters. Then our BD team is interacting with these prospects and they're engaging with them. They're having conversations. They're sending personal emails. They're trying to figure out their pain points as well, but is there a solution we can provide to address their pain point? From there, our BD team then, if there is a solution, they then assemble a deal team now. They brought in the lead; they're more than likely going to be the principal manager of that deal. We then bring in a subject matter expert and we bring in a contracts person, and that subject matter expert is either technical or creative or potentially on project management side, depending on where their pain is. If their pain point is in speedy delivery, we need to bring in some project managers to see whether it's feasible given our timelines and resource capacities are the moment. If it's a technical pain point, then we bring in a technical subject matter expert. If it's a creative pain point, we bring in a creative director to really focus on what is the solution. From the solution then, we give them a cost to produce it, a timeline, and a resource plan. Then we close the work, and we've turned our products into a process. Then the thing that is absolutely quintessential is we hire just the best people. We have really good products, really good process, and amazing people, so as a result, we've just been commanding a lot of work. We started the year at about 105, 110. We're 155 employees with about another 30 or 40 contractors. That all started post March. And really, COVID actually took the governor off our business. We had amazing people and process and products, but there were a lot of things that slowed us down. Driving all over the place and meeting clients physically, we spent a lot of time and energy and money on planes, trains, and automobiles. Also employees. We had a big box office in Baltimore. We also have a bar and restaurant that we use as now a food incubator, but it was a tech incubator as well. And we have a new light manufacturing space coming online. But we thought because we have now these different facilities in Baltimore, we had to have people generally in Baltimore. In a pinch we hired a few remote workers, or we'd have a really good talent that moved remotely. But as soon as COVID hit, I said, “That's it, we're just going to be a virtual company; hire people wherever they live.” We're still trying to keep the same time zone and mostly North America, although we're looking at some points in South America now to start growing some of our own employees – but the governor came off. We didn't have to hire in Baltimore anymore, and it was so much easier to hire when you can hire from anywhere. We've got amazing talent, and not having to drive around and see our clients and get in planes, trains, and automobiles – it gave us tons of time back. All of our numbers went up. Our sales increased, our productivity increased. Our initiatives now, believe it or not, our next training is on how to take vacation. Our team members have taken one week less this time per year, so we're actually retraining them on how to take a vacation and how to eliminate burnout because they've just been so stellar. Needless to say, that's how we've done it. We focused on product, process, and people. In our pipeline, it's very, very systematic. It's no longer the founder anymore. Myself, I'm on the BD team. I have a couple other people that do BD, and I am trying to get out there and be an evangelist and network. When I hear of opportunities, I'm constantly growing our engagement directors – that's what our sales team are generally called – to be subject matter experts in a core vertical. And those verticals for us are obvious things in the Baltimore area – health, cyber, government, education – but then some not-so-obvious things for Baltimore. We're really big into retail and ecommerce and hospitality and support a lot of brands there. We're getting into legal and insurance. We're starting to do some financial services. So we're in a number of industries, and I'm trying to grow those salespeople. And then I'm an evangelist. The rest of our BD team, we're routing them deals. They're either coming inbound or from BD efforts. And then one more thing, just to share this amazing – and I'm a teacher; I started out as a high school teacher. I taught at university. What people will find is I'm very apt to share these things I've learned because it's fascinating. I was a technical guy, and I had to learn to build a sales team. But we even identified all our deal types, and we have sales plays. You have your outside team that tries to go out and hunt or farm and get new business development. We call that Deal Type 1. That's a new account and a new buyer. Then Deal Type 2 is typical stuff. A change order. They want more functionality. We teach all of our client services team and our project managers now who work with our clients to look out for Deal Type 2. That's the change order. You'd be surprised; a lot of times they think from leadership, “You scoped this project out. We should just be able to deliver exactly what's in this statement of work without deviation, or shame on us.” That's not true at all. If the project deviates – and it's certainly not agile, because in agile you can deviate as you go – if the project deviates, work with the client. If they need to come up with more budget, or same budget but you want to swap out some requirements, the change order, it's Deal Type 2. Deal Type 3 is adding a different service line. In our case, we do add support at the end of every contract. We go from the initial build to then going into monthly support. That's Deal Type 3. Deal Type 4 is not necessarily support, but upselling to marketing, for instance. Deal Type 5 is a second project. So we're not just adding services and values to that first project, but we're adding a second project to the mix. Same buyer. Deal Type 6 for us is same account but a brand new buyer with that account. Deal Type 7 is an existing team member now getting an ongoing retainer to satisfy all of the needs of the business. We're trying to get everybody up to that Lucky 7 where we're that agency of record, but it's across the board. Everything from mobile through digital. ROB: Congratulations, Todd. It sounds like it's been a heck of a year. We've seen that same thing with that switch to virtual. We definitely made that decision, and we're seeing good access to talent. We're seeing that talent really appreciates when you're willing to commit to being virtual versus where you're asking them, huddled in their home, to think about somebody moving to where you are. I think people need some relief and they need some permission to be in their own place and thrive there. TODD: You got that right. As soon as we realized it was going to be a virtual world, we said, “If you're a producer, you will never ever have to come back to the office from here on out if you don't want to.” We surveyed them, and half want to come back half the time, and then it's like a bell curve from there. But they shouldn't have to. We can work online. We're very data-oriented as a business, and we found we are more efficient. That said, we're also more disconnected from each other. So as soon as we decided that we wanted to be an online company, we knew that we had to really invest in what that meant. We used to invest in climbing walls and game rooms, and we had a virtual reality holodeck in the office. That was some fun bells and whistles, but it wasn't really what makes culture. Our culture is our passion, our creativity, our technology. It's our grit. Those were the things that we had to really reinforce that we still were about online. And then we had some of the bells and whistles too. We had Wellness Week. We're now doing a Games for Giving, where we're essentially donating for every step that an employee does to get them out of their chairs and moving, which is really important. We do yoga lessons, we have adventure club teams where they go on regional hikes. We're really trying to be a full experience for our team members and to really provide an amazing culture, from who we are and our values and our mission all the way through just having some really killer programming. We're having fun with it because it's a disruptive time. That's what I tell people. With Mindgrub, why have I been successful? I did have my family back here in Baltimore. As I mentioned, I was in Chicago. It was cold there, and I wanted to come home. So I had the need. I had, as they say in the book Outliers, more than 10 years' experience and 10,000 hours, so I had the experience. Ultimately, what was successful for Mindgrub was the fact that the iPhone came out in 2008, and that was major disruption. So that really grew us. Right now we are experiencing another boom because it is another period in our lifetimes of major disruption. I've learned to really make the most of it. ROB: Excellent teaching all the way through there, Todd. I love the way you set up and structured these things for us to learn from. When people want to find you and when they want to find Mindgrub, where should they go to connect with you? TODD: They can go, for Mindgrub, directly to mindgrub.com. And certainly I'd love if anybody reaches out to me on LinkedIn. I think that's an amazing channel for business networking and business relationships. As I mentioned, I started out as a teacher, and I love engagement and answering questions. By all means, I am happy to do so on email or LinkedIn. ROB: Excellent. Thank you so much, Todd, for coming on, and congratulations on everything that's going on – the businesses, the growth. There's a lot to learn from here, so thank you for sharing.  TODD: Thank you so much for having me, Rob. ROB: All right, take care. Bye. Thank you for listening. The Marketing Agency Leadership Podcast is presented by Converge. Converge helps digital marketing agencies and brands automate their reporting so they can be more profitable, accurate, and responsive. To learn more about how Converge can automate your marketing reporting, email info@convergehq.com, or visit us on the web at convergehq.com.

I talk to an organizational expert and new mom from Queensland, Australia. We discuss The Simpsons, priorities, farmers' markets, minimalism, pursuing dreams, Hungry Jack's, Royal Farms, Taco Bell, and much more. Lily flushes the toilet.

Students Eat Chicken Sandwiches in Cars: Royal Farms "The Royal" by Anthony Rodriguez

It's time for another incredible theory! Sammy gets heated about chicken, Zev gets heated about theatre, and Jean gets heated about childhood nostalgia. Also, we are all Barbie girls and it is a Barbie world.

aayy hey AY on this ep MICHAEL FURR (Straight Acting on Amazon Video, Lou Room Comedy Club) joins me to talk tasty coffee pastry treats and the lore of Royal Farms coffee. Plus, I taste Girls Gotta Run by Allegro Coffee. It's a goodun, hon! Follow us on Instagram: @coffeesippod @chriees @michaelcfurr And on Twitter: @cwhudson @michaelcfurr

Gabby apologizes. Boofer pulls back the podcasting curtain and explains all the podcast hats he wears. Gabby reviews Long John Silver & Royal Farms chicken. Betting News: Bettor sues horse owner & trainer for $20k. No college football is good for Boofer. FanDuel sportsbook owes bettors $100K. Gabby still doesn't understand plus/minus in betting. Boofer recaps his bets from last weekend and this week, on focused NBA, MLB, NHL and even MLS bets. St Louis releases the name, crest and colors. We go over the MLS STL name poll on Twitter. Links Subscribe to us on Apple Podcasts, Stitcher, Google Podcast or PlayerFM Follow us on Twitter @CWFLPodcast Join the Facebook Group @CWFLPodcast cwfl.mxnbwl.com Our website, with all the links you need. Be sure to share it with your friends & family, and help use spread the word. Connect with us on Reddit /r/CWFLpodcast/ Take advantage of our MyBookie Promo Code CWFL Merch! "Can't Win for Losing" t-shirts available on Etsy! Music Intro: Got Funk by Kevin MacLeod https://filmmusic.io/song/3819-got-funk/ Mailbag: Monkeys Spinning Monkeys by Kevin MacLeod https://filmmusic.io/song/4071-monkeys-spinning-monkeys Outro: Afronaut by Otis Galloway https://filmmusic.io/song/5119-afronaut/ License: http://creativecommons.org/licenses/by/4.0/

Paul and Brendan break down the O's surprising pick at No. 2 overall in the MLB Draft. Brought to you by Royal Farms, your go-to place, day and night, for breakfast, lunch, snacks, dinner, and more. Open 24 hours.

In this episode we have a robbery of Royal Farms that ends with a clerk shot in the chest, and we have a second story of a day long robbing spree in Cambridge, Maryland.

In the second hour, Mike & Hunter try to figure out if there was a Royal Farms in Margate. After that, they hop into "Headlines" and Mitch Lawrence, NBA Siriux XM, joins to Talk Last Dance

On this night before Thanksgiving, the boys welcome returning guest, 98 Rock alum and Baltimore comedian Mickey Cucchiella! It’s a merry old time when Mickey describes his great harvest celebrations of Thanksgivings past. Paco details some of his own holiday history, and talks about a particularly mischievous night of swashbuckling. Then Paco and Balls recount their Royal Farms incident with Walker Hayes and a $40 of friend chicken. The holidays at the studio wouldn’t be quite complete with an update on Balls’ foreskin, and Mickey suggests Balls may have a subconscious fixation. Finally we wrap up with Balls and Paco’s weekend skeet shooting trip. Tags: Thanksgiving, Mickey Cucchiella, Turkey, Green Bean Casserole, Royal Farms, Walker Hayes, Chicken, Skeet Shooting, 4-wheeling, Break-in story, cocaine, foreskin, fetish, Never Never, WKRP, Turkey Drop

With nary a Paco in sight, gravelly-voiced psychopomp Mike Quindlen rolls into the studio to bust some Balls, along with the members of hot new show Brohemian Rhapsody: Wes Anderson and brothers Dave & Patrick Draper! Balls talks about the bloody results of a college bender, while the others discuss an old Bradley Cooper film. Then Patrick professes a rare carnal desire, and Balls recaps the recent show at Roadie Joe’s with Walker Hayes. Quindlen describes a ‘killer’ comedy show, and talks about his dog’s bizarre appetite. Tags: Mike Quindlen, Patrick Draper, Dave Draper, Wes Anderson, Night train, Midnight meat train, Bradley Cooper, Blumkin, Royal Farms, Walker Hayes, chicken, Heart attack, and OD at a show Black lab, Jeffery Epstein, Ottobar, Zissimos, The Wire, Brohemian Rhapsody, Queen

Jud Ashman, the affable mayor of Gaithersburg, talks to MyMCMedia about Wawa and Royal Farms potentially coming to Montgomery County, the future of Lakeforest Mall and his pet project, the very popular Gaithersburg Book Festival.

In the penultimate episode, friend of the pod Eric, tells a touching tale of being "de-floured" by Sheetz post-prom with his first ever shmuffin! (Ooo lala.) Then, The Freakz compare Rutter's, Royal Farms and Turkey Hill--sort of--and try to "go viral" with the famed "Hodsic Challenge." Don't know what the heck that means? Boy howdy, you'd better tune in right away!

Many thanks to our sponsor: The Twist & Stout Festival on September 28th. Tix & info: http://bit.ly/TwistStout2019 CONNECT WITH US!  LOTS OF WAYS:  http://bit.ly/EOAConnect Give us about ten minutes a day and we will give you all the local news, local sports, local weather, and local events you can handle.  Today...An Annapolis man with an extensive criminal history is arrested for an evening armed robbery of the Royal Farms in Eastport. The DNR has shaken up the leadership of their Natural Resources Police. Maryland AG Frosh is partnering with cohorts and phone companies to do something about robo calls. Crofton-ites have submitted names for their new high school and let's say it is interesting. Finally the Orioles are one step away from paying you to see them in September-- $30 for all games in September! It is Friday so we have our weekend picks...which include goat yoga, Kelly Bell Band, The Reagan Years, the Maryland Fiesta Latina, free movies from SoFo, the Renaissance Fest and the Maryland State Fair.  And of course...George from DMV Weather will be here with your local weather forecast!  Flash Briefing for Alexa. Yep, I finally brought the Daily News Brief to Alexa. Search for "Eye On Annapolis Daily News Brief" in your Alexa app and enable it--and be sure to drop us a rating! More info here.  The Eye On Annapolis Daily News Brief is produced every Monday through Friday and available on Apple Podcasts, Spotify,  Google Music, Stitcher Radio, tunein, IHeartRADIO, Amazon Echo,  YouTube, Facebook, Twitter, and of course at Eye On Annapolis. Our weather partner is DMV Weather based in Annapolis. Please download their APP so you can keep on top of the local weather scene! Please be sure to check out our weekly sister podcast, The Maryland Crabs!    

The coaches are back for another week of randomness. Desmond decided to swing by for a minute to let us know a few things about his current music moods. Follow his weekly playlist, Weekly Fix, @luneydesmond on apple music to further broaden your music taste. Rich kicks the show off about how he found a little too much comfort in his solace this past week (2:35). Mike took O.J. The Juiceman over any Wayne "back in the day" (12:05). Ravens kicker, Justin Tucker, is truly a legend in two worlds and he got Ngata OUTTA HERE with his revamped Royal Farms commercials (29:10). While in his solace, Rich discovered an article about July being the hottest month in recorded history and that sends the coaches down a rabbit hole of conspiracy lol (37:07). With Much More! #RIPBigReese

Who's in for a tasty, tasty episode? Hopefully you, because the boys berate some bountiful breakfast bites! Nick stacks on the arguments for pancakes, while Mike cooks up a winning recipe for waffles. Ryan judges the whole taste test! Discussion points include: pockets, secret agents, the history of waffle irons, batter, Royal Farms, literal feces, potatoes, Stan, stupid restaurant memes, and little mites causing intestinal damage. Is Nick reliable? Does Mike know what a disc is? How does Ryan spend his Saturdays? From the frying pan into the fire, it's Pancakes vs Waffles!

This episode of the AMA Baltimore Marketing Stories podcast includes Vincent Sharps (EVP & Chief Business Officer at Mindgrub), Steven Promisloff (Sr. Vice President of Marketing at Mindgrub) and Casey Callanan (host). The three discuss Mindgrub's agency work on Royal Farms' Chicken Palooza campaign. The campaign won 2nd Runner Up at the 2019 AMA Baltimore MX Awards. 

Steve and Alex are at the brand new Fat Fingers in Silver Spring to discuss: Openings/Closings (Sugarland, Starbucks, Royal Farms, Wawa, Taylor Gourmet, Gazebo Cafe, Cubano's, Soko, etc.) Dogfish Pie Eating Contest was CRAZY Coach Fofo of Elite Soccer Youth Development Academy Belward Farm Tree Dies Germantown Pulse update Stained or Stain Glass Pub Novel Books in Clarksburg National Philharmonic Update and more! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Steve and Craig talk about trading for Kevin Hayes’ signing rights, other possible additions via trade or free agency, and about the Kelly Cup controversy. Steve also attempts to win another possible game and the two analyze The Bachelorette with another Bach Update. Learn more about your ad choices. Visit megaphone.fm/adchoices

Re-live the first round of the NFL Draft as it unfolded with Glenn Clark, Kyle Ottenheimer and PressBox NFL Draft analyst Ken Zalis. All brought to you by Sliders, Royal Farms, Live Casino Hotel, the Baltimore Blast and Chick-Fil-A Nottingham Square...

Dave and Jerry share their collective thoughts on what will surely be a major event in the lives of South Jersey listeners. The upcoming  opening of the Royal Farms store in EHT. Will it make it past 30 days? Will it force Wawa out of business? Why am I hungry all of a sudden for chicken?  Listeners chime in on their favorite cereals (Shredded wheat? Really??) and the outright sadistic mockery by the cereal makers to trick people into using the little single serving boxes as cereal bowls. Ha Ha corporate bozos, we didn't fall for that (ok maybe once or twice)

Mike Quindlen joins the boys once again to talk about Royal Farms, the Apocalypse, and finish off The Boondock Saints.  

Would you eat expired food if it passed the eye test? Do you value free time, recognition, or money the most? Would you take a low-paying job you loved, or a terrible job that made you billions? And what inanimate object would be the worst to have music playing from? Matt, Rich, Sean and Tim discuss all this and more on Episode 7.3 of Brose, the podcast that wines so much, it makes Marc Maron look like an optimist. (get it?) Plus, Royal Farms shames its customers, the guys form a barbershop quartet, and Sean immediately regrets a dare. Make your inanimate object of choice play the sound of our voices by subscribing to Brose on Apple Podcasts, Google Podcasts, Stitcher, SoundCloud, Spotify, or wherever quality podcasts are sold.

With Balls still out sick, Paco and Wendi stir up a raucous evening when we welcome the promising Baltimore comedian Josie Marcellino to the studio! Get ready for enlightening discussions about sex, dating, and desperation in the days before internet porn! Soon the group addresses some upcoming 2019 films, and reveals their favorite Tarantino movie. Then it's Josie in the hot seat to talk about her comedy, cosplay, and her experience on Paid or Pain, and Mag Fest!   Tags:Drugs, The Sopranos,, Relationship Jokes, Blockbuster, Royal Farms, Blink 182, Steely Dan, Tarantino, Forcing Peeing, "Nothing like a Good Hard Piss", Once Upon a Time in Hollywood, Quentin Tarantino, Inglorious Bastards, Mag Fest, Reservoir Dogs, Brad Pitt, Leonardo DeCaprio, Margot Robbie, Paid or Pain, Rob Mayer, Gary Gullman, Lust Cinema, Austin Powers, Love Guru, Mike Myers.

Two weeks ago the Ravens knocked off the Chargers in LA, 22-10. This time around the stakes are higher. What will happen in the Wild Card showdown? Here are some Bold Predictions from Russell Street Report's Tony Lombardi, c/o of Royal Farms.

We were in the studio for Municipal Monday with Warren County Administrator, Doug Stanley. Doug gave us an update on: The public hearing happening on Tuesday, August 21, 2018 during the Warren County Board of Supervisors meeting regarding the Front Royal Golf Club Comprehensive Plan Update Building Inspections Delinquent taxes & the recent sale of property Fall Clean-Up Day on Saturday, October 27, 2018 New businesses that are coming (or changing) from the recent Development Review Committee meeting Reassessments Conservation Easements and project updates for VDOT/Marlow-Silek Revenue Sharing Project (522 road improvements at Royal Farms); VDOT/Morgan Ford Bridge; Shangri-La & Lake Front Road revenue sharing projects; Ressie Jeffries Elementary School construction; Health & Human Services Complex construction; and, the closing of the Warren County Transfer Station from September 12-16, 2018 for repairs.

We were in the studio for Municipal Monday with Warren County Administrator, Doug Stanley to get an update on all the projects happening in and around Front Royal/Warren County. This month we talked about Chick-Fil-A and the hope they will still locate in Warren County. Doug told us about the reassessments currently underway throughout the county, delinquent property taxes, tourism, and sanitary districts. We also discussed various construction and road updates for Ressie Jeffries Elementary, Rivermont Fire Station, and VDOT projects (Royal Farms), Happy Creek & Morgan Ford Bridge.

We were in the studio today with Warren County Administrator, Doug Stanley and his guest Warren County Social Services Director, DeAnna Cheatham. We talked about the current "Coats for Kids" drive that Front Royal Rotary is sponsoring to put new coats on kids in need right here in Warren County. A donation of $20 will buy a new coat for a child - their goal is 150 coats. You can make a donation at any of the following locations: Warren County Government Center: Administration, Treasurer or Building Inspections departments Health & Human Services Building Royal Cinemas Royal Bowling Center United Bank locations Jennerations Hair Studio The Apple House Rural King Warren County Community Center RSW Regional Jail Royal Oak Animal Clinic Fitness Evolution Henry's Grocery C&C Frozen Treats Doug also gave us an update on the completed construction of the South Fork bridge, a timeline for completion of the Morgan's Ford bridge, along with updates on Michael's moving into the Staples building and Ressie Jeffries Elementary School's final construction details. We also talked about holiday hours for the town, including the compactor hours on Christmas day, Rivermont Fire Station's new building process, construction and road work for the Royal Farms project and prospects for the former Simonpietri's property.

With Big Ugly absent Dirty Mike and Jammin Jason hold down the podcast. They talk Extreme Rules from the Royal Farms arena in Baltimore, MD, the upcoming EWA show Midget Mania, and an interview with EWA's own The Artist Derron J. All this and MORE!!!!!

The guys talk Colorado, movies, Royal Farms, college and Nutflix. F Marry kill is Fast and the Furious.

HR Happy Hour 281 - Live at Oracle HCM World 2017 Host: Steve Boese Guests: Chris Kiessling, Royal Farms; Yamini Namasivayam, SRI International Recorded at Oracle HCM World 2017, Boston, MA This week on a special episode of the HR Happy Hour Show, host Steve Boese reports from Oracle HCM World 2017 in Boston, and interviews two Oracle customers about their HR and HR tech transformations. First, Chris Kiessling from Royal Farms, a midsize chain of convenience stores in the Mid-Atlantic region talked about the challenges and opportunities that come with modernizing HR systems and processes to support their high-volume, high-turnover business, and set up the company for future growth. Then, Steve was joined by Yamini Namasivayam of SRI International, a high-tech firm that operates in a number of specialty domains. SRI too was faced with modernizing an aging set of HR tools - with the fundamental goal of turning HR technology into strategic and business advantage and driving revenue growth. Both these stories were interesting as they help show how HR and HRIT leaders in the real world are generating value from investments in HR technology.  Thanks to Chris and Yamini for joining the show and thanks to Oracle for having the HR Happy Hour Show at HCM World. And thanks to the HR Happy Hour Sponsor Virgin Pulse - learn more at www.virginpulse.com. Subscribe to the HR Happy Hour on iTunes or wherever you listen to your podcasts - just search for 'HR Happy Hour' to subscribe and never miss a show.  

Friday on the C4 Show C4 started the show talking about Donald Trump's tweets about a former Miss Universe early this morning. Then C4 talked to REASON.com's Matt Welch about Trump and Governor Gary Johnson. THen it was time for The Week In Review With C4 and State Senator Jim Brochin. Topics included: The Debate, Marilyn Mosby's NY Times Magazine article and problems with a Royal Farms in Towson. In the final hour of the show it was the Friday Face Off between C4 and Derek Hunter.

We're back! Finally you can hear part one of the On The Road podcast with Tricky. Sanchez takes Tricky to see Korn and Slipknot in Baltimore at the Royal Farms arena. Tricky takes Sanchez on an audio tour of his old stomping grounds as they drive to the show. Fun stories, memories and observations. Part two will commence in 2015. Thanks to Korn on the music. @sanchezv1 and @DMTAMpod on Twitter. Merry Christmas and Happy New Year from Don't Make This About Me.