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5 episodes with salt lick
3 episodes with salt lick
2 episodes with salt lick
2 episodes with salt lick
2 episodes with salt lick
2 episodes with salt lick
2 episodes with salt lick
2 episodes with salt lick
2 episodes with salt lick
Inspiring stories from outstanding Canadian businesspeople, since 2009. The Entrepreneur: David McMillan, proprietor, Hayfield Farms With only days to go in an anxiety-inducing Canadian election campaign, Mike and Dan share top line impressions of the Liberal and Conservative fiscal platforms, and then chat with one of the country's most accomplished restaurateurs, the co-founder of the Joe Beef group, about his evolution in Montréal's fine dining scene, the secrets to operating a successful restaurant and his departure from the iconic eateries in favour of a simpler life down on the farm. David is also the co-host with Lesley Chesterman of Salt Lick, a new TNKR Media podcast series about food and the restaurant business, and the co-author of Spilled: Natural Winemakers Stories & Recipes. Inspiring Entrepreneurs is a TNKR Media Original Production.
Hardly a week goes by in the U.S. without a mass shooting, as the recent shooting at a high school in Georgia earlier this month reminds us of. In that tragedy, a 14-year-old student is suspected of killing two students and two teachers with a semiautomatic assault-style rifle which was legally purchased by his father. The National Rifle Association, along with some conservative lawmakers and the gun lobby argue that mental illness is to blame for mass shootings – not the easy access to firearms. A new study by researchers at Oregon Health & Science University challenges that view. It compared the U.S. to 40 other countries for the prevalence of mental health disorders and deaths from firearms over a 20-year period, from 2000 to 2019. It found, for example, that the firearm death rate was 11 times greater in the U.S. compared to the other nations while the prevalence of mental health disorders in the U.S. was similar. It also found that the firearm death rate in the U.S. had increased, whereas it declined among the other nations. Joining us to share details about the study is Archie Bleyer, a pediatric and young adult oncologist at OHSU. Read on-air: The Great Salt Lick auction will take place this Saturday at 6 p.m. at the Churchill School in Baker City. Attendance is free.
New scoop to the churn Hans is in the house and he was at Matt's Mountie event. We find out what makes a Travel Advisor and what the job really is. Salt Lick scoop and his better half also in churn. Jacob recalls an attack on his windsheild. Paul has a better method. Scoopmail and Jock Vs Nerd Triva Scoopardy.
Thanks to a listeners question, John explains who the warnings in Hebrews 6:3-8 applies to. Program: Biblically Speaking Aired: February 8, 2014
Motorists warned about salt-seeking ungulates
TIME STAMPS: 00:08 Dr. Kiltz's credentials, accomplishments, and backstory. 02:40 The “BBEBIS” diet! 04:00 Dr. Kiltz's famous ICE CREAM recipe! It's a TREAT, not a CHEAT. 07:02 HIGHLY ADDICTIVE CHEMICALS found in most plants. 09:38 GLYCATION: the opposite of GLYCOSYLATION, like “rust” to our body, especially proteins. 12:02 Plants + lean protein = ALCOHOL in your GUT! 14:04 ADIPOSE TISSUE: Why it's the most nutritious part of the animal. 18:08 Occam's Razor: problem-solving principle that recommends searching for explanations constructed with the smallest possible set of elements. 23:03 The value of a COMMUNITY in your EXERCISE and in your FAITH! 30:40 PLANTS are the ULTIMATE PREDATORS. 39:00 SPIRITUAL & PHYSICAL FITNESS: Strength to overcome just about anything in this universe. 43:02 Dr. Kiltz's BOOKS & WRITING HABITS. 51:18 The misunderstood SCIENCE OF METABOLISM. Books referenced: Essentials of Glycobiology, Third Edition, by Ajit Varki & Introduction to Glycobiology by Maureen E. Taylor and Kurt Drickamer 57:01 INTRAMUSCULAR FAT and INSULIN INJECTIONS: Is this why so many bodybuilders are DYING YOUNG?
RUB - "Contentment," a 2023 single on RUB Sounds. Today's Song of the Day is the debut single from Rub, a Seattle supergroup featuring members of Trick Candles, Salt Lick, Acid Tongue, Killer Workout, Cute Lepers, Panama Gold, and NighTraiN. The group are currently recording their debut full-length. On today's featured track, the band write: "This song is about Contentment. When will it happen, and what to do when you finally get it? It's about remembering that you are in control of your happiness and can choose it anytime. In the video, we wanted to show something mundane like band practice and how you can turn everything into a moment of celebration. You're doing the work by just being." Check out the video for the single, directed by Nina Wasankari, below. Read the full story at KEXP.orgSupport the show: https://www.kexp.org/donateSee omnystudio.com/listener for privacy information.
Mitch, Paul and J.P. had a summer meet-up at Cattleack BBQ in Farmers Branch and, of course, it was amazing! They discuss comparing it vs a classic Hill Country style (4:00) place like Salt Lick. Paul had the most experience with Cattleack (8:00) and went over his menu selections. J.P. liked the wall paintings heading into the restaurant during the long wait (13:00). He went with the Texas Trinity (16:00), which hit the spot, although the sausage wasn't his favorite. Mitch and his daughter threw down some brisket, mac and cheese and the Todd father sandwich (18:30). The Texas Porch is available on Apple and Spotify and Google Podcasts and anywhere else you get your podcasts. Would you consider rating and following us if you listen on Apple? It's a big help!Please subscribe to The Texas Porch on Youtube! Tell Alexa to "Play The Texas Porch Podcast." Twitter: @MrTexasJPInstagram: @MrTexasJP
Your shoes (or Turi's shoes) will usher you into old age. Hanging on to the spouse—literally. Cattle wars: Marci wants to keep the wandering beasts closer. City husband votes for food over farm. Turi's “castle doctrine”: chicken wire is the ultimate defense. Marci plans a hostess gift.
Welcome to Awesome Etiquette, where we explore modern etiquette through the lens of consideration, respect and honesty. On today's show we take your questions on hiring a makeup artist at a gay wedding, getting ready to go through security at the airport, getting a bonus you don't want, and enjoying what's on the rim of a cocktail. For Awesome Etiquette Sustaining members our question is about paying the bill when having dinner with your partner's mother for the first time. Plus your most excellent feedback, etiquette salute and a postscript on the first half of our interview with Emily Ladau Author of Demystifying Disability, what to know what to say and how to be an ally. Learn more about your ad choices. Visit megaphone.fm/adchoices
Yes, we're still 'springing forward' and 'falling back' every year. But when it comes to human health, one of those time changes is way different than the other.
Australian cricketer, Cameron Green suffers from cramping issues. Roy associated cramping with a lack of salt and offered some advice. Stomp and Grass use to insist on having a salt lick in the dressing rooms with the Shamrocks. Certainly, at halftime the whole team would get on their knees and have a lick.
Australian cricketer, Cameron Green suffers from cramping issues. Roy associated cramping with a lack of salt and offered some advice. Stomp and Grass use to insist on having a salt lick in the dressing rooms with the Shamrocks. Certainly, at halftime the whole team would get on their knees and have a lick.
Siblings Ashley Engle and Brandon Birdwell discuss life, airplane babies, awkward backwoods encounters, tattered jorts and the terror of slowly opening a biscuit tin.
We've all been there, love it, and share with pride Salt Lick barbecue with friends visiting Austin. You might be surprised and just how far back it goes and the history and traditions of this hill country landmark.
Its Salt Lick day! After losing a wager a little over a month ago, its finally time for Leroy to pay up on his bet. For this special occasion we are all in studio to witness our boy Leroy endure his salty punishment. We recap the NFL draft and last nights sleight of NBA games as we finally know the Miami Heat's next opponent in the 2nd round of the playoffs. The Miami HEAT fined for Jimmy Butlers "Obscene" gesture on the sideline during game 5 against the Hawks. Lastly we show some love to the Panthers for winning the presidents trophy.
It's Story time with Leroy Hoard as he details his experiences from yesterday afternoon. First a wardrobe malfunction has him shell shocked at the gym. Next his acquisition of a Salt Lick results in one of the most hilarious stories in show history. We switch gears as we discuss the possibility of the Sixers Pulling a Doc Rivers and blowing a 3-1 lead. In the final segment we preview tonight's NFL draft.
We kick things off in a celebratory mood as the Canes Basketball team comes up with 2 big victory's this weekend and Leroy's wolverines advance to the sweet 16! Next, Leroy is forced to deal with the consequences of his Salt Lick bet after Tobin correctly predicts Deshaun Watson goes for 3 first round draft picks. In 15 minutes of HEAT we wish Pat riley a Happy Birthday before we reflect on the HEAT's victory over OKC this past weekend. Tyler Herro puts up another excellent performance off the bench while Kyle Lowry finally returns to shooting. To wrap the hour we show a little more love to the Canes Hoops team and Jim Larranaga for reaching the Sweet 16 for the 3rd time during his tenure. Also the Panthers go all in on there season as they make some more additions to the roster
We take the first segment to discuss the ferociousness of Saint Peters mascot Pete the Peacock. In 15 minutes of HEAT we discuss the possibility of Bam winning DPOY and Tyler Herro winning 6Moy. Tobin catches up on "Winning Time" as Pat Riley finally works his way into the fold. We review the results of our epic Salt Bet as Leroy concedes defeat following the trade of Deshaun Watson.
In hour number 3 we track down Bruce Sherman sound where he promises to spend money to improve the franchise. Next in 15 minutes of HEAT we hear from Spo as he comments on Victor Oladipo's return. Bam "Son's" Big Yurt and Baker Mayfield joins Tua's Island as Deshaun Watson is scheduled to meet with the Cleveland Browns. Lastly, the Salt Lick bet has been set!
Austin's COVID stats continue improving, to the point that local health officials theorize we may be approaching some degree of "herd immunity" - but Austin remains under Stage 5 recommendations. The Austin Marathon returned to Austin's streets on Sunday - Sammy Rotich of Kenya was the winner, and Kelsey Bruce of Dallas was the first woman to finish. Lieutenant Governor Dan Patrick says he'll push for the revocation of tenure for any Texas public university professor who dares to teach critical race theory. One of the 19 APD officers facing indictment in the George Floyd protests is running for the Texas House - and that indictment might actually improve his chances of being elected. The 78741 ZIP code has seen more donations in support of the "Freedom Convoy" vaccine mandate protesters in Canada than any other ZIP code in the country. The City's Environmental Commission unanimously voted last week to deny a request to extend municipal water service to the site of the proposed Violet Crown development near Bee Cave. The Salt Lick restaurant suffered a small fire on Sunday that incapacitated one of its kitchens. Formula One Racing has renewed its lease at Circuit Of The Americas through 2026. A new ranking of the greatest college football programs of all time finds the Texas Longhorns at #8, well ahead of #21 Texas A&M, but crushed by #1 Oklahoma - meanwhile, the joint decision by Texas and OU to leave the Big 12 is said to be part of the cause of the failure of the College Football Playoff to expand beyond four teams. UT senior Jaskaran Singh wins the semi-final round of the National College Championship on Jeopardy! He'll compete in the final round on Tuesday night. And unseasonably warm weather Monday and Tuesday will collide with another cold front on Wednesday.
Talking Dirty | Sexuality | Comedy | Sex Education | Fetish | Porn | Adult Business | Adult Industry
Sometimes we just need some good old fashion advice on how to keep our beautiful parts in nice clean working order to stay on our best game. We will discuss how we do our private parts on a regular basis to more advance professional level for magic movie moments. Nothing is off the table when […] The post Keeping It Clean | Talking Dirty with Rebecca Love appeared first on Adult Film Star Network.
Sometimes we just need some good old fashion advice on how to keep our beautiful parts in nice clean working order to stay on our best game. We will discuss how we do our private parts on a regular basis to more advance professional level for magic movie moments. Nothing is off the table when […] The post Keeping It Clean | Talking Dirty with Rebecca Love appeared first on Adult Film Star Network.
sent $$$ this week to Bay Area Girls Rock Camp.bayareagirlsrockcamp.org / tinyurl.com/ampuptheflow“Bay Area Girls Rock Camp is a 501©(3) nonprofit organization that empowers young people through music, promoting an environment that fosters self-confidence, creativity and teamwork. Our camp centers the experiences of girls, trans and/or non-binary youth in our explicit commitment to gender justice and creating an inclusive environment that supports a wide range of marginalized gender identities and expressions.BAGRC challenges gender stereotypes, encourages collaboration and tolerance among peers, and provides a comfortable space for people of all backgrounds to express themselves. Through music lessons, workshops, group activities, and performances, rock campers acquire skills that help guide them throughout their lives.For 14 years, Rock Camp has committed to being a resource to girls and gender expansive youth through intergenerational learning environments, wellness workshops, inclusivity, and creative expression. Help support us in raising $30K for no youth to be turned away for lack of funds!Investing more in girls and TGNC youth is the foundation which makes our vision for loud and celebratory empowerment through music possible in Oakland.”DOWNLOAD RECORDINGsubscribe to the podcast here: http://feeds.feedburner.com/5432fun(intro by omar)Swearin’ “Grow into a Ghost” Fall into the SunCurt Oren “Man Made Hate” For Sam Forever AgoThe Lamps “Diluted” The LampsLitter Party “Big Billy Ideas” Memory LossFred Thomas “Altar (featuring Anna Burch)” AfteringFrankie valet “Why blue” Why blue / Something to do with a mouthBAD MOVES “Change Your Mind” Tell No OneMidwife “Angel” Prayer HandsJetstream Pony “A Tribute to Wanda and Zena” Self-Destruct Reality EPSPELLLING “Hard to Please” Hard to PleaseYoung Scum “Crying at Work” Young ScumBrave Hands “Are We Having Fun Yet?” To End All WorthCorner Boys “TV Love” Love TouristMolly Burch “Next To Me” First FlowerPrior panic “float” finicky thingsSpecial Moves “What I Wanna Du” JulySalt Lick “Oil Reflex Rainbow” More is MoreCrocodile God “Hoop” ThirteenOptions “Knew” Vivid TraceThunder Thighs “Heathen” Lip Stain
38. Weird book promotion (part 2) with Tina Baker, Emma Grae, Fiona Sherlock & Lulu Allison: In this episode of We'd Like A Word, presenters Paul Waters & Stevyn Colgan hear about innovative, odd & risky ways authors promote their books. Tina Baker is the author of Call Me Mummy and Nasty Little Cuts. She's also a former TV & radio showbiz reporter. She used to clean the aisles of the supermarket that now sells her books. Her promotional ruses encompass street theatre, book spanking, wedding dresses, climbing on cars, burpees & (notwithstanding that previous part) constant sparkling glamour. She also moos, quite a bit. Fiona Sherlock is the Irish crime fiction author of Preserved & Twelve Motives for Murder. But she's also the creator of a whole range of murder mystery games, one of which, The Wizard's Dagger, is tested by We'd Like A Word listeners, led by Mark Vent. It's a tense episode as, in true Jukebox Jury style, Fiona braces herself for the audience verdict on her game. There's a lot of acting, some appalling singing of Britney Spears songs & pointed accusations. Fiona also explains why Matt Damon, Ben Affleck and Ridley Scott were going to the toilet in her back garden in Bective, in County Meath. (Jodie Comer was more discreet.) Lulu Allison is the author of Salt Lick, in which the British countryside empties of people, nature re-wilds the land & feral cows provide a chorus. She's also an artist & while bored during Covid lockdown created & shared pictures of a new homemade hat every week, made only of bits a pieces about the house - maps, garden forks, a frying pan & more weird stuff. It went viral. A ukulele band wrote a song about it. Emma Grae is the Scottish author of Be Guid Tae Yer Mammy, about three generations of a Glasgow family, written in Scots. At first she posted cute pictures of herself & her hamsters & rats online which gained attention. But then her involvement in full-on disputes on Twitter & in the Scottish press took her profile & that of her book to a much higher level. Being trolled has its downsides, but it can also boost book sales. She talks about that & the controversy around writing in Scots. We'd Like A Word is a podcast & radio show from authors Paul Waters & Stevyn Colgan. We talk with writers, readers, editors, agents, celebrities, talkers, poets, publishers, booksellers, audiobook creators about books - fiction & non-fiction. We go out on various radio & podcast platforms. Our website is http://www.wedlikeaword.com for information on Paul & Steve & our guests. We're also on Twitter @wedlikeaword & Facebook @wedlikeaword & our email is wedlikeaword@gmail.com Yes, we are embarrassed by the missing apostrophes. We like to hear from you - questions, thoughts, ideas, guest or book suggestions. Perhaps you'd like to come on We'd Like A Word to chat, review or read out passages from books. And if you're still stuck for something to read, may we recommend Blackwatertown by Paul Waters or Cockerings (the new comic classic, just out) by Stevyn Colgan.
39. Weird book promotion (part 1) with Tina Baker, Fiona Sherlock, Lulu Allison & Emma Grae: In this episode of We'd Like A Word, presenters Paul Waters & Stevyn Colgan hear about innovative, odd & risky ways authors promote their books. Tina Baker is the author of Call Me Mummy and Nasty Little Cuts. She's also a former TV & radio showbiz reporter. She used to clean the aisles of the supermarket that now sells her books. Her promotional ruses encompass street theatre, book spanking, wedding dresses, climbing on cars, burpees & (notwithstanding that previous part) constant sparkling glamour. She also moos, quite a bit. Fiona Sherlock is the Irish crime fiction author of Preserved & Twelve Motives for Murder. But she's also the creator of a whole range of murder mystery games, one of which, The Wizard's Dagger, is tested by We'd Like A Word listeners, led by Mark Vent. It's a tense episode as, in true Jukebox Jury style, Fiona braces herself for the audience verdict on her game. There's a lot of acting, some appalling singing of Britney Spears songs & pointed accusations. Fiona also explains why Matt Damon, Ben Affleck and Ridley Scott were going to the toilet in her back garden in Bective, in County Meath. (Jodie Comer was more discreet.) Lulu Allison is the author of Salt Lick, in which the British countryside empties of people, nature re-wilds the land & feral cows provide a chorus. She's also an artist & while bored during Covid lockdown created & shared pictures of a new homemade hat every week, made only of bits a pieces about the house - maps, garden forks, a frying pan & more weird stuff. It went viral. A ukulele band wrote a song about it. Emma Grae is the Scottish author of Be Guid Tae Yer Mammy, about three generations of a Glasgow family, written in Scots. At first she posted cute pictures of herself & her hamsters & rats online which gained attention. But then her involvement in full-on disputes on Twitter & in the Scottish press took her profile & that of her book to a much higher level. Being trolled has its downsides, but it can also boost book sales. She talks about that & the controversy around writing in Scots. We'd Like A Word is a podcast & radio show from authors Paul Waters & Stevyn Colgan. We talk with writers, readers, editors, agents, celebrities, talkers, poets, publishers, booksellers, audiobook creators about books - fiction & non-fiction. We go out on various radio & podcast platforms. Our website is http://www.wedlikeaword.com for information on Paul & Steve & our guests. We're also on Twitter @wedlikeaword & Facebook @wedlikeaword & our email is wedlikeaword@gmail.com Yes, we are embarrassed by the missing apostrophes. We like to hear from you - questions, thoughts, ideas, guest or book suggestions. Perhaps you'd like to come on We'd Like A Word to chat, review or read out passages from books. And if you're still stuck for something to read, may we recommend Blackwatertown by Paul Waters or Cockerings (the new comic classic, just out) by Stevyn Colgan.
37. Weird book promotion (part 3) with Tina Baker, Emma Grae, Fiona Sherlock & Lulu Allison: In this episode of We'd Like A Word, presenters Paul Waters & Stevyn Colgan hear about innovative, odd & risky ways authors promote their books. Tina Baker is the author of Call Me Mummy and Nasty Little Cuts. She's also a former TV & radio showbiz reporter. She used to clean the aisles of the supermarket that now sells her books. Her promotional ruses encompass street theatre, book spanking, wedding dresses, climbing on cars, burpees & (notwithstanding that previous part) constant sparkling glamour. She also moos, quite a bit. Fiona Sherlock is the Irish crime fiction author of Preserved & Twelve Motives for Murder. But she's also the creator of a whole range of murder mystery games, one of which, The Wizard's Dagger, is tested by We'd Like A Word listeners, led by Mark Vent. It's a tense episode as, in true Jukebox Jury style, Fiona braces herself for the audience verdict on her game. There's a lot of acting, some appalling singing of Britney Spears songs & pointed accusations. Fiona also explains why Matt Damon, Ben Affleck and Ridley Scott were going to the toilet in her back garden in Bective, in County Meath. (Jodie Comer was more discreet.) Lulu Allison is the author of Salt Lick, in which the British countryside empties of people, nature re-wilds the land & feral cows provide a chorus. She's also an artist & while bored during Covid lockdown created & shared pictures of a new homemade hat every week, made only of bits a pieces about the house - maps, garden forks, a frying pan & more weird stuff. It went viral. A ukulele band wrote a song about it. Emma Grae is the Scottish author of Be Guid Tae Yer Mammy, about three generations of a Glasgow family, written in Scots. At first she posted cute pictures of herself & her hamsters & rats online which gained attention. But then her involvement in full-on disputes on Twitter & in the Scottish press took her profile & that of her book to a much higher level. Being trolled has its downsides, but it can also boost book sales. She talks about that & the controversy around writing in Scots. We'd Like A Word is a podcast & radio show from authors Paul Waters & Stevyn Colgan. We talk with writers, readers, editors, agents, celebrities, talkers, poets, publishers, booksellers, audiobook creators about books - fiction & non-fiction. We go out on various radio & podcast platforms. Our website is http://www.wedlikeaword.com for information on Paul & Steve & our guests. We're also on Twitter @wedlikeaword & Facebook @wedlikeaword & our email is wedlikeaword@gmail.com Yes, we are embarrassed by the missing apostrophes. We like to hear from you - questions, thoughts, ideas, guest or book suggestions. Perhaps you'd like to come on We'd Like A Word to chat, review or read out passages from books. And if you're still stuck for something to read, may we recommend Blackwatertown by Paul Waters or Cockerings (the new comic classic, just out) by Stevyn Colgan.
Le premier "vrai" épisode du Blues de cette deuxième saison. Une revue tout en détente de la carrière d'un groupe mythique: ZZ Top. La playlist: Salt Lick - 1969 99th Floor - 1967 (the moving sidewalks) Waitin' For the Bus / Jesus Just Left Chicago - 1973 Heard it on the X - 1975 Cheap Sunglasses - 1979 Leila - 1981 I Got the Message - 1985 Piece - 2003 I Gosta Get Paid - 2012 La playlist ZZ Top by le Blues: https://open.spotify.com/playlist/3AKiZqKJXgy5nJFky8woCe?si=bbab973ad9c3472b La playlist de la saison 1: https://open.spotify.com/playlist/0PO7kjOZDaqqJ0vU5jqSWh?si=986c1984f3eb4d34 Nos réseaux sociaux: Instagram -- https://www.instagram.com/lapauseclopepod/ Twitter -- https://twitter.com/La_Pause_Clope Notre site: lapauseclope.fr Notre Patreon pour soutenir le podcast: https://www.patreon.com/lapauseclope Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.
The world's fastest service, great spicy sauce and surprisingly above-average bread.
Local bookseller and journalist, Caitlin Gleeson talks to local artist and writer, Lulu Allison, about her new book SALT LICK which has just been released with Unbound after a crowdfunding campaign. Find out more: https://luluallison.net/
"James Robertson and John Donelson, who lead settlement parties from Fort Patrick Henry to the Salt Lick where the Old Natchez Trace crossed the Cumberland River, are known as the co-founders of Nashville, which was the new name given to Fort Nashborough in 1784. "Robertson later became known as the 'Father of Tennessee.' "As a young man Andrew Jackson rode into the town in 1788, and had a great effect upon Nashville, and Tennessee and the building of the new nation along its frontier. His exploits along the Natchez Trace were many. We know of his famous trip down the Trace to marry Rachel Donelson Robards outside of Natchez. She was the daughter of John Donelson who brought the flotilla of boats to the great bend of the Cumberland River. Jackson's plantation home, the Hermitage, is a few miles east of Nashville. "Nashville has been the capitol of Tennessee since 1843, and though you may know it today as the 'Country Music Capitol of the World' it also carries the nickname of the 'Athens of the South' because of its numerous institutions of higher education plus its many buildings designed in the classical Greek style. There's even a replica of the Parthenon standing in Centennial Park. "Join us next time when we visit GARRISON CREEK. I'm Frank Thomas, your guide along the Natchez Trace, a road through the wilderness." For more about Natchez Trace: A Road Through the Wilderness, visit eddieandfrank.com
On this edition of Roker Radio we're at the Windy City Smokeout talking everything BBQ with Myron Mixon, The Salt Lick from Austin, Peg Leg Porker from Nashville, Fox Bros. from Atlanta and more! Find out how you can WIN a pair of tickets to the 2021 Windy City Smokeout in the first 10 minutes! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/rokerradio/support
Author and podcaster Emmy Laybourne (Workplace Comedy Podcast) chats with Betsy in this episode about relearning how to throw a party, why you should buy a salt lick for the apocalypse, and tough teenage rugby players with a surprising capacity for empathy. -- SHOW INFORMATION Why Mommy Drinks Merchandise Patreon: Patreon.com/WhyMommyDrinks Facebook Page: @WhyMommyDrinksPodcast Facebook Group: @WhyMommyDrinks Instagram: @WhyMommyDrinksPodcast Twitter: @MommyDrinksShow Email: WhyMommyDrinksPodcast@gmail.com Sh*tshows Hotline: 424-279-8842 Music: TylerWalkerMusic.com Artwork: James Mulholland Subscribe: Apple Podcasts Subscribe: Spotify
On this episode of #YouGotThis - Bryson and Jennifer sit down and chat all things Austin Texas. They share favorite place to stay, where to move if you're considering, favorite restaurants, shopping, things to do/see, the lakes, photo spots, ect. If you're considering a trip to Austin or a move, or you're a local looking for a few new spots - this episode is for you! 'You Got This' Bracelet - https://rstyle.me/cz-n/fcjk3wb7h57 Austin Murals / Photo Spots - https://austin.com/guide-to-the-best-austin-street-art-graffiti-murals-and-more-2020-edition/ Things to do in Austin - https://www.austintexas.org/things-to-do/ Flower Wall Photo Address - 11601 Rock Rose Ave #128, Austin, TX 78758 - Places to Live - Muller, East Side, The Domain, Downtown, Steiner Ranch, Lakeway, Bee Cave, Spicewood, Dripping Springs, Circle C, Westlake, Tarrytown, Rollingwood, Cedar Park, Round Rock. - Hotels - The Line, The W, The Four Seasons, The Sonesta, Wayback Cottages, Air B&B. - Fav Restaurants - Breakfast - Vivel Crepes, Picnik, Taco Shack, Taco Deli, Elle's Cafe, Kerbey Lane, Juan in a Million, Summermoon, 24 Diner and Juiceland. Lunch - Cabo Bobs, Torchy's Tacos, Taco Deli and Elle's Cafe. Dinner - Chisos, Lupe Tortilla, True Food, Flower Child, Eddie V's, Trulucks, Il Brutto, Movie House & Eatery, Perlas, Hula Hut, Chuys, The Oasis, The Salt Lick and Tony C's. Desserts - The Baked Bear, Amy's Ice Cream, La Patisserie, Folli Pop. Coffee - Blackrock, Summermoon, Jo's, Panera, Elle's Cafe, Alfed's, Mozart and Peet's. Gluten Free - Picnik, Bougies Donuts - Grocery Stores - HEB, Wholefoods, Randall's. - Shopping - Barton Creek Mall, The Domain, The Galleria, 2nd Street, South Congress (Allans Boots). - Things to do / see - Barton Springs, Lady Bird Lake, Lake Austin, Lake Travis, Zilker Park, The Domain, South Congress, 2nd Street, Mount Bonnell, 360 Bridge, F1 Track, Deep Eddy Distillery. - Beauty - Hair Salons - Urban Betty, Culture ATX, Level 12, Blonde Faith. Nails - Nail Art House. Skin - Austin Skin +, Skin Spirit. Botox - CeCe at Skin Spirt @derm_nurse Extensions - Amanda Kelly in Houston - Dog Spots - Zilker Park, Red Bud Isle, Lady Bird Lake Trails. - Lakes - Lady Bird, Lake Austin, Lake Travis
02.16.21 Tuesday - Salt Lick by Think Humanities
Richard Jackson of Val Verde Broadcasting joins Liam & Ben to answer questions from The Hat. In this episode we re-cast films with the actors from other films; we open up our own food cart and we get songs stuck in our head. ============================== We hope this show will always be available for free, but super fans are encouraged to support The Conversation Hat via Patreon. You'll be able to access a special, patron-only mini-episode with guests, and you'll get guest episodes a whole week early: www.patreon.com/conversationhat Hey, here's an advert. Super Loot want to deliver a box of nerdy merch and geeky chic to your doorstep each month, and will do so for a hilariously affordable price: www.superloot.co.uk/?ref=988 Other ways to support without giving us money: * Tell a friend about the show! * Sign-up to our mailing list: eepurl.com/bNX8A1 * Find us on Twitter and Facebook then like, follow, re-Tweet and all of that. * Find the podcast on YouTube and watch all our videos: www.youtube.com/channel/UCmizp2EVgjJhLn0W2gispXg ============================== The Conversation Hat is hosted by Ben Pierson and Liam Taylor, and edited by Laura Elmer. Music by Liam Taylor Logo by Cheyenne Betts The Conversation Hat is managed by Odd Creative.
We rifle through a buttload of bucket pulls as we stand awkwardly around Chris' kitchen for an hour. A literal mixed bag of haunted radio stations, Chuck Taylors, & Myspace selfie stories. Also: ringback tones, quarter horse rides, our favorite form of pork, and denial. Then: Chris and Wyatt do the Last Dab.
Got some music for ya today; Martijn Frazer, Jake Kaufman, Michael Staple, and more people who may or may not have real names! Plus, News of the Weird, and an enormous list of games which may or may not have come out this year (but were supposed to)!
Got some music for ya today; Martijn Frazer, Jake Kaufman, Michael Staple, and more people who may or may not have real names! Plus, News of the Weird, and an enormous list of games which may or may not have come out this year (but were supposed to)!
Paul had to get out of the big city so he cruised down Austin way and reviews the original Salt Lick and Valentina's Tex Mex BBQ while J.P.'s mouth waters. They also discuss the greatness of a Texas road trip and just getting away from it all. 'The Texas Porch' is available on all major outlets. Also at www.thetexasporch.com Catch the Dallas Cowboys post-game episodes after each game! Subscribe here. Twitter: J.P. @TexasPorchPod Josh @jhavard5500 Paul @FMHSCoachDunham
Welcome to episode thirty-eight of the Löw Tide Böyz, a Swimrun Podcast!We’ve got a super-comprehensive course preview for you this week. We’re doing a deep dive to give you as much information as possible for Ödyssey Swimrun Austin happening on November 8, 2020. This is our second attempt at this type of show and we tweaked the format a little bit to take into account that this will be the first year for this event.These episodes are pretty labor intensive and we definitely could not have done this without the help from Lars Finanger and the rest of the crew from Ödyssey Swimrun, Lauren and Matt Hurley from the Black Sheep Endurance Project, and Bronwen and Greg from team Boston Wet Sox. A huge thank you for sharing all their insight for this show.Let’s get right to it!The Stars at Night are Big and Bright…. (Getting to Austin and What to Do)Swimrun has arrived in Texas! For anyone who’s not familiar with the great state of Texas, it’s a pretty massive state with a lot of variety in terms of terrain and climates. Swimrun Austin takes place in Pace Bend Park in Spicewood, Texas. This Park is within the city limits of Austin and is about an hour drive (40ish miles away/1hr drive) from the Austin-Bergstrom International Airport. Here’s a handy link for directions via Google Maps.Hotels, rental cars, and food are plentiful. If you’ve never spent time in Austin, we think that you’ll enjoy the vibe and the food is amazing although it skews towards non-vegetarians, I.e., Texas BBQ is legendary and totally worth checking out places like Salt Lick and Iron Works for BBQ and Moonshine Grill for southern comfort food (they have vegetarian options here.) You also can’t go wrong with any of the restaurants on Rainey St. near downtown Austin. PRO TIP: save the BBQ for after the race.Yee-haw! (Intro to Swimrun Austin)The Austin Hill Country, where the race is located, is well known for trail running and water sports so it’s a natural place to combine those two activities for a Swimrun race. We chatted with Ödyssey Race Director Lars Finanger about how he found Pace Bend Park and why he thought that it would be a great place to host a Swimrun.Lars gave us a lot of info about Pace Bend Park and explained why this location is perfectly suited for Swimrunning. The courses don’t favor runners or swimmers and have a good mix of both making it a great race for everyone. Ride’em Cowboy! (Ödyssey Swimrun Austin Short and Long Course Breakdowns)Swimrun Austin offers two distance options: short course (total distance 8.96 miles; total run 7.04 miles; total swim 3396 yards/1.92 miles) and long course (total distance 16.42 miles; total run 13.04 miles; total swim 6036 yards/3.38 miles). Both courses offer solo and team divisions. You can check out the detailed map for both courses here.The air temperature on race day can be unpredictable. While the average air temp. for early November is 70 degrees Fahrenheit. According to the weather almanac, the weather on November 8 last year was 50 degrees. The water temps are pretty much unknown and could be anywhere 60-80 degrees.Lars shared with us a leg by leg breakdown of both the short and long courses and we have added as many details as we could to our leg summaries below. In short, the theme for Swimrun Austin is race “heads up” and follow the pink ribbons and flags.Ödyssey Swimrun Austin Short Course Leg Breakdown:Run 1 - 2.11 miles (Flat run)Swim 1 - 663 yards (Swimming with the current)Run 2 - 1.28 miles (Slightly hilly run)Swim 2 - 1166 yards (Swimming with the current)Run 3 - 2.49 miles (Flat/rocky run; Cliff jump option into Swim 3)Swim 3 - 1582 yards (Swimming with the current)Run 4 - 1.15 miles (Flat run) Ödyssey Swimrun Austin Long Course Leg Breakdown:Run 1 - 2.11 miles (Flat run)Swim 1 - 663 yards (Swimming with the current)Run 2 - 1.28 miles (“Lite” hills run)Swim 2 - 1166 yards (Swimming with the current)Run 3 - 2.12 miles (A little hard to plot out but it looks pretty flat)Swim 3 - 1145 yards (Swimming with the current)Run 4 - 3.33 miles (Slightly less flat but still pretty flat run; this run is exposed and could be very hot)Swim 4 - 536 yards (Swimming against the current)Run 5 - .56 miles (Flat run; this is a “teamwork-heavy” section; cliff jump option into Swim 5)Swim 5 - 955 yards (Swimming against the current)Run 6 - 2.49 miles (Flat/Rocky run; cliff jump option into Swim 6)Swim 6 - 1582 yards (Swimming with the current)Run 7 - 1.15 miles (Flat run)Time for Supper! (Nutrition on the course)The short course has 3 energy stations. The long course has 5 energy stations. It’s important to note that several of the aid stations are before swim entrances so planning your nutrition and hydration accordingly. The aid stations will have gels, electrolytes, and other snacks for participants. Both courses are cup-less so remember to bring a collapsible flask or cup with you.As far as we know, there will not be any Texas BBQ at the aid stations.Giddy Up! (Training for Swimrun Austin)We chatted with Lauren and Matt Hurley from the Black Sheep Endurance Project to get their advice for training for the terrain in Pace Bend Park. They emphasized making sure that the swim fitness was dialed in before the event to make the race experience more enjoyable. They shared some key swim workouts to do that emphasize doing main sets after fatigue has set in.We also asked Bronwen and Greg of team Boston Wet Sox how they are training for the Austin Long Course distance. They shared with us how they are ramping up for the race and mentioned that they plan to do a couple of race simulations of 3.5-4 hours to make sure that they are dialed in for the race.Both Lauren and Matt and the Boston Wet Sox emphasized having a plan for the cliff jump sections. To sum it up, teams should have already figured out how they are going to negotiate the jumps (if they even decide to do them). Definitely do not jump with the tether attached. Jump feet first. Think about what you are going to do with your gear to make sure that it doesn’t go flying off.Finally, our friends at Envol Coaching have also put together a 6-week training plan (for a fee) for folks that want a plan from the super-experienced Nicolas Remirez for both the short course and long course distances.We think that participants have plenty of resources for training even though this Is a first-year event.Ride off into the sunset (Final Thoughts)Well, there you have it! Ödyssey Swimrun Austin in a nutshell. We hope to see a bunch of familiar and new faces in Texas and look forward to closing out 2020 with some racing. If you were on the fence on signing up but we’ve managed to convince you…use the code LOWTIDEBOYZ when you register to save 25% on your registration fee.We’re always trying to improve the show and we’d love to hear your feedback so let us know what you think. We wanted to give a final thanks once again to Lars and the Ödyssey Swimrun crew, Lauren and Matt Hurley of Black Sheep Endurance Project, and Bronwen and Greg of the Boston Wet Sox for their help in getting this course preview together.That’s it for this week’s show. If you are enjoying the Löw Tide Böyz, please be sure to subscribe to the show on your favorite podcast player. You can find us on Apple Podcast, Spotify, and Google Podcast. You can also follow our meme page on Instagram, and on Twitter. Email us at lowtideboyz@gmail.com with any feedback, suggestions and/or meme suggestions. Finally, you can also support us on Patreon…if you feel so inclined.
This week we play Story Stacks, made by Cincinnati game company Playground Zero (we mistakenly say they're based in Columbus a few times so we do apologize). Matt's gone for this one but we are joined by our ole pal Payne as we go on an adventure through the beautiful hills of Chernobyl. --- Send in a voice message: https://anchor.fm/mock-trial/message
keep doing the work.DOWNLOAD RECORDINGsubscribe to the podcast here: http://feeds.feedburner.com/5432fun(intro by omar)NOTS “Cruel Friend” from Cruel Friend b/w Violence 7"Italian Soda “tiramisu” from bubbles EPInstitute “Human Law” from SubordinationSalt Lick “A Late Visit” from at a peak of animal magnetismNothing Band “Dept. of Corrections” from COMPOSUREBullshit Hardcore Band “Fake News for Fake Life” from Fake News for Fake LifeGOTHIC TROPIC “Stronger” from Fast or FeastIt All Gets Reversed “The Revolution Will Have The People As Its Victor!” from It All Gets ReversedSalt People “Bold Start” from When Jazz Becomes The Agent Of The Bourgeoisiecool american “honestly forever” from Infinite HiatusNopes “Midnight Parking Lot” from Fun LimboSalvation “Medusa” from Royal FucksCool Schmool “Take A Walk” from Time Doesn’t CareMatthew Okuda “Z W O O N” from Y E A RPJ “Spirit-filled Break-up” from free tour cdSaintes “Melancholia” from Melancholiagorgeous bully “in my life” from great blueMartin David Tapia “Owl” from This Is Not This Is Not the FutureArt School Jocks “Nina” from Art School JocksMeh “Knot” from FirstsBurnt Hair “Another Day” from Wicked Game
Welcome to Simpsons Showdown, the podcast where we rank every episode of The Simpsons. As we continue our journey into Season 3, we stop off at Treehouse of Horror II and Lisa's Pony. Will this Treehouse of Horror be as good as the first? Watch on to find out. Also ponies like it when you say 'Num num, good salt lick' apparently. Current Season 3 Ranking (as of last episode) 1. Bart The Murderer 2. Stark Raving Dad 3. Mr. Lisa Goes To Washington 4. Like Father, Like Clown 5. When Flanders Failed 6. Homer Defined Patreon / Twitter / Facebook / Instagram
A herd of migrating elephants are acquiring necessary minerals like calcium and potassium from a burnt wood clearing. It’s also an impromptu reunion spot for all traveling elephant herds. The latest in science, culture, and history from Smithsonian Channel.
Ten minutes with... is a special series presented by Coode Street that sees readers and booklovers from around the world talk about what they're reading right now and what's getting them through these difficult times. This time Jonathan spends ten minutes with the fabulous Martha Wells, whose Murderbot Diaries first appeared in 2017 and quickly went on to become one of the most popular and beloved series of recent times, winning the Hugo and Nebula Awards along the way. Martha discusses working in time of lockdown, upcoming work (including a new short story, "The Salt Lick" coming from Uncanny), and the joys of reading. Books mentioned include: Network Effect by Martha Wells Echo in Amethyst by Sharon Shinn Finna by Nino Cipri Stormsong by C L Polk Jade War by Fonda Lee The Empress of Salt and Fortune by Nghi Vo The Rivers of London series by Ben Aaronovitch The City We Became by N K Jemisin The Gilded Wolves by Roshani Chokshi Null Set by SL Huang Unconquerable Sun by Kate Elliott
Canada-based Kiwi musician, GG Mothra, talks about each track from his high-energy EP, 'Salt Lick', released via Related Articles.
Watch the 9malls review of the Salt Lick Candies Archie McPhee. Are these salty candies any good? Watch the hands on taste test to find out. Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls
On episode TWO HUNDRED THIRTY-EIGHT of The Purrrcast, Sara and Steven welcome The Fall Line's Brooke Hargrove to the studio to chat cats! We learn about her cat (Chainsaw), the science behind ‘cute aggression,' Atlanta's urban wildlife, and more! The Purrrcast, talking to cat people because we can't talk to their cats. The Purrrcast is the cat podcast for you and your feline friends. Based in Los Angeles, hosts Sara Iyer and Steven Ray Morris chat with fellow cat enthusiasts about the furry little creatures they love. Not sure how the cats feel about it though. New episodes every Wednesday! Please rate and subscribe in iTunes: www.exactlyrightmedia.com/the-purrrcast Email us! thepurrrcast@gmail.com If you shop on Amazon be sure to click this link and we'll get a small kickback. Thanks for the support: http://www.amazon.com?_encoding=UTF8&tag=thepurr-20 Follow The Fall Line: https://www.thefalllinepodcast.com/ https://www.instagram.com/falllinepodcast/ https://twitter.com/falllinepodcast Links of Interest: - Cat Furious at You for Singing Made-Up Song About Her - https://reductress.com/post/cat-furious-at-you-for-singing-made-up-song-about-her/ Follow The Purrrcast on Twitter: https://twitter.com/ThePurrrcast on Instagram: https://instagram.com/thepurrrcast/ Please like us on Facebook: https://www.facebook.com/ThePurrrcast Follow Sara Iyer on Twitter: https://twitter.com/saraanjuliiyer Follow Sara Iyer on Instagram: https://instagram.com/saraiyer/ Check out Sara Iyer on Vimeo: https://vimeo.com/saraiyer Listen to Sara's Weezer podcast: https://www.stitcher.com/podcast/weezer-has-turned-and-left-us-here Listen to Sara's Don Bluth podcast: https://www.stitcher.com/podcast/the-bluth-the-whole-bluth-and-nothing-but-the-bluth Follow Steven Ray Morris on Twitter: https://twitter.com/StevenRayMorris Check out Steven's new podcast, See Jurassic Right: https://itunes.apple.com/us/podcast/see-jurassic-right/id1239538917?mt=2 Theme song by Anabot (Analise Nelson) and Dax Schaffer: https://thesaxelnaiad.bandcamp.com/ Artwork by Jillian Yoffe: flatratstudio.com Part of the Exactly Right podcast network See omnystudio.com/listener for privacy information.
Thanks to a listener's question, John explains who the warnings in Hebrews 6:3-8 applies to. Program: Biblically Speaking Aired: February 8, 2014
Anna talks to local artist and writer, Lulu Allison, about her new book SALT LICK which is currently being crowdfunded on Unbound. Support the project here: https://unbound.com/books/salt-lick/
Kiki wakes up to cows licking her feet.
Jim Sullivan was a struggling LA singer/songwriter in the 60s and 70s. In 1975 he left for Nashville to see if he could catch a break there. But on the way, he disappeared in the New Mexico desert and was never seen again. Matt Sullivan of Light in the Attic records talks about the mysterious disappearance and how he discovered Jim Sullivan’s music and rereleased it decades later. Seattle’s Rudy Willingham talks about how he uses collage in both art and music, and discusses how he finds the samples he uses in his songs. This week’s “Day Job” segment features Lindsey Kaghan of the band Salt Lick speaking about her job at a barbershop. Support the show.
Stacey Moore, alumni mom and advisor to the 2019 Gala Chairs, shares a bit of Regents Gala history as well as details on the upcoming Gala 2019 at Pecan Grove at The Salt Lick on November 2nd. ==================== Episode links: Gala website
The sheer numbers involved in raising a rhino calf are staggering: a young rhino can drink up to seven gallons of milk a day – which means the mom needs up to 110 pounds of grass each day to sustain... The latest in science, culture, and history from Smithsonian Channel.
Smokin’ hot webinar tips in this one, tips on things to put on your mouth in Austin, and then scandal in the open source world is getting fun again! Hey, Coté got off his ass and finally revved back up his newsletter (https://buttondown.email/cote). People love it! Subscribe (https://buttondown.email/cote) and tell all your friends to subscribe (https://buttondown.email/cote)! Go to buttondown.email/cote (https://buttondown.email/cote) or cote.io/newsletter (https://cote.io/newsletter/) and do it! Mood board: It’s probably more of a figurative figurative phrase, not a literal figurative phrase. I should probably start the recording again. Don’t be so precise. Kids these days. There’s lots of issues with the Salt Lick. Here’s a napkin. You’re better off getting a Porche from Germany. Let me translate that from Dutch to American. 15 meters of cereal. Tradeless Commissions Some basis points. Well, I don’t know that, but I’m gonna look it up later. Hey, Coté got off his ass and finally reved back up his newsletter (https://buttondown.email/cote). People love it! Subscribe (https://buttondown.email/cote) and tell all your friends to subscribe (https://buttondown.email/cote): Relevant to your interests The webinar (https://content.pivotal.io/webinars/oct-03-confronting-the-business-bottleneck-digital-strategy-beyond-it-part-1-webinar-emea) Coté mentioned, “The Business Bottleneck, part 01” with Rick Clark. Matt Levine on free stock trading stuff (https://www.bloomberg.com/opinion/articles/2019-10-02/the-trades-will-be-free-now). AWS faces Elasticsearch lawsuit for trademark infringement (https://searchaws.techtarget.com/news/252471650/AWS-faces-Elasticsearch-lawsuit-for-trademark-infringement) Docker, once worth over $1 billion, tells employees it's trying to raise cash amid 'significant challenges' (https://www.cnbc.com/2019/09/27/docker-is-trying-to-raise-money-following-arrival-of-ceo-rob-bearden.html) Google will not donate Knative framework 'to any foundation for the foreseeable future' (https://www.theregister.co.uk/2019/10/02/google_knative_will_not_be_donated_to_any_foundation/) The announcement is presumed to apply also to Istio (https://www.theregister.co.uk/2018/12/11/googles_istio_kubernetes/), the service mesh on which Knative depends. Both Knative and Istio use the Apache License 2.0 (https://www.apache.org/licenses/LICENSE-2.0) and Google's announcement does confirm that Knative will remain open source and with multi-vendor participation. Jessie Frazelle does not like the CNCF (https://twitter.com/jessfraz/status/1179251190321819656) and this tweet too (https://twitter.com/jessfraz/status/1175911408627642369). Honeycomb Begins Another Chapter with a New Funding Round (https://www.honeycomb.io/blog/honeycomb-begins-another-chapter-with-a-new-funding-round/). BMC Software taps CA Technologies exec for permanent CEO position (https://www.zdnet.com/article/bmc-software-taps-ca-technologies-exec-for-permanent-ceo-position/#ftag=RSSbaffb68). KeyBanc Capital Markets (https://key2.bluematrix.com/docs/pdf/274dd0f8-294d-4ae1-a74f-7161709a1646.pdf) - with some VMware coverage. Read the full transcript of Mark Zuckerberg’s leaked internal Facebook meetings (https://www.theverge.com/2019/10/1/20892354/mark-zuckerberg-full-transcript-leaked-facebook-meetings). Nonsense Dog-walking startup Wag raised $300 million to Zunleash growth. Then things got messy (https://edition.cnn.com/2019/09/27/tech/wag-dog-walking-softbank/index.html) Hercules cargo plane flew between skyscrapers (https://twitter.com/evankirstel/status/1179380161692733443?s=21) Sponsors HMA To try HMA VPN risk-free with a 30-day money-back guarantee visit: www.hidemyass.com/offer-sdt. SolarWinds: To try it FREE for 14 days, just go to https://loggly.com/sdt. If it logs, it can log to Loggly. Conferences, et. al. Oct 7th to 10th - SpringOne Platform, Oct 7th to 10th, Austin Texas (https://springoneplatform.io/) - get $200 off registration before August 20th, and $200 more if you use the code S1P200_Cote. Come to the EMEA party (https://connect.pivotal.io/EMEA-Cocktail-Reception-S1P-2019.html) if you’re in EMEA. Oct 9th to 10th - Cloud Expo Asia (https://www.cloudexpoasia.com/) Singapore, Oct 9th and 10th Nov 2nd - EmacsConf (https://emacsconf.org/2019/) 2019 Nov 3rd to 7th - Gartner Symposium, Barcelona. Coté has a €625 discount code if you ask him for it. December - 2019, a city near you: The 2019 SpringOne Tours are posted (http://springonetour.io/): Toronto Dec 2nd (https://springonetour.io/2019/toronto). December 12-13 2019 - Kubernetes Summit Sydney (https://events.linuxfoundation.org/events/kubernetes-summit-sydney-2019/) Discount off KubeCon North America which is November 18 – 21 in San Diego. Use code KCNASFTPOD19 for a 10% discount. NO-SSH-JJ wants you go to DeliveryConf (https://www.deliveryconf.com/) in Seattle on Jan 21st & 22nd (https://www.deliveryconf.com/), Use promo code: SDT10 to get 10% off. Call for Papers ends on Oct. 7th. JJ wants you to read about Delivery Conf Format too (https://www.deliveryconf.com/format). † Listener Feedback Sent stickers to Leon in Germany. Ed from Seattle wrote in so we sent him a sticker. Sent stickers to Chris from Bartlesville and so he got stickers. Sent sticker to Joe in Colorado. SDT news & hype Join us in Slack (http://www.softwaredefinedtalk.com/slack). Send your postal address to stickers@softwaredefinedtalk.com (mailto:stickers@softwaredefinedtalk.com) and we will send you free laptop stickers! Follow us on Twitter (https://twitter.com/softwaredeftalk), Instagram (https://www.instagram.com/softwaredefinedtalk/) or LinkedIn (https://www.linkedin.com/company/software-defined-talk/) Listen to the Software Defined Interviews Podcast (https://www.softwaredefinedinterviews.com/). Check out the back catalog (http://cote.coffee/howtotech/). Brandon built the Quick Concall iPhone App (https://itunes.apple.com/us/app/quick-concall/id1399948033?mt=8) and he wants you to buy it for $0.99. Use the code SDT to get $20 off Coté’s book, (https://leanpub.com/digitalwtf/c/sdt) Digital WTF (https://leanpub.com/digitalwtf/c/sdt), so $5 total. Recommendations Brandon: Apple Watch List View (https://9to5mac.com/2018/11/20/how-to-switch-to-list-view-or-grid-view-on-apple-watch/); Operation Socialist from Darknet Diaries (https://darknetdiaries.com/episode/48/). Coté: HEMA bullet journal A5 (https://www.hema.nl/vrije-tijd-kantoor/school-kantoor/papierwaren/bullet-journals/bullet-journal-a5-14135716.html), just €5!; HEMA 4-pack markers (https://www.hema.nl/vrije-tijd-kantoor/school-kantoor/schrijfwaren/stiften/4-pak-markers-14465146.html), esp. the “0,5mm” one. Outro: “That's Right, You're Not From Texas, (https://www.youtube.com/watch?v=KQoXnz3h_FE&utm_source=cote&utm_medium=email)” Lyle Lovett and His Large Band.
The Salt Lick has a story that dates back to the 1830s when Scott Robert's ancestors came to TX with Steven F Austin and moved to Driftwood, TX in the 1870s. Over the next 100 years, BBQ techniques were developed by Roberts family that would eventually be used in the original Salt Licks, which was established in 1967, by Scott Roberts' parents, Thurman and Hisako Roberts. In 1985 the Business was passed from parents to son. In the proceeding 30 years, Scott has scaled the original footprint and has opened an additional 3 locations. Today The Salt Lick is continuously recognized as one of the best BBQ locations in America. Show notes… Favorite success quote or mantra: "If you want to be successful in this business you need to devote your life to it, you've got to put your soul in it, you've got to be friendly, and you've got to serve the best quality product you can." In this episode with Scott Roberts we will discuss: Operating a 100-year-old restaurant Modernizing an old business Cash-only operation Inheriting a business from parents Consistency Quality control Systems, processes, and procedures Passing on a legacy to new generations The meaning of Texas BBQ to a community Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Caring about people; customers and employees What is your biggest weakness? An unpaved parking lot What's one question you ask or thing you look for during an interview? Desire What's a current challenge? How are you dealing with it? Finding people with desire Share one code of conduct or behavior you teach your team. Pick up trash when you see it; translates into quality everywhere else What is one uncommon standard of service you teach your staff? Smile and be respectful What's one book we must read to become a better person or restaurant owner? Raving Fans by Ken Blanchard Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Care What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Indeed.com If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Family legacy passed on to my daughter The look of the space The feel, the experience Contact info: Salt Lick website contact page Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Scott Roberts for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Born to Ira & Ambie Kilburn in 1991, Caleb Kilburn was raised in Salt Lick, a rural eastern Kentucky town, on his family’s dairy farm. These years taught him the meaning of hard work and endowed him with an impressive array of mechanical skills which would prove invaluable later in life when he was called on to help build Kentucky Peerless Distilling Co. After graduating Valedictorian of his high school class in Bath Co., he attended Morehead State University where he pursued his love for the sciences. It was during this time that Caleb became fascinated with the art of distillation. He claimed it to be the perfect balance of chemistry, biology, & physics. His fascination led him to obsessively research the process & science of distillation. His research went beyond traditional means, as he attended many of the distillery tours in the area, requesting opportunities to shadow at several of them. In 2013, between his college sophomore & junior years, Caleb paid his way through a Distiller’s course offered by the Distilled Spirits Epicenter, in Louisville, KY. It was during this course that Caleb befriended 2 of the instructors who would later become his mentors. Rob Sherman, President of Vendome Copper & Brass Work in Louisville, KY, & Pete Kamer, the retired Head Engineer of Barton Brands in Bardstown, KY. Each provided Caleb with educational opportunities and advice over the course of the next year. In the summer of 2014, each mentor recommended Caleb work with the startup Kentucky Peerless Distilling Co. Originally assigned to general construction tasks, Caleb quickly proved his valor by persistently taking on more and more responsibilities. Thanks to his upbringing and research, he was more than capable of managing the installation of the mechanical systems & distilling equipment. By the end of summer, Carson & Corky Taylor, the family ownership of Kentucky Peerless, formally offered Caleb the position of Head Distiller. Caleb balanced the latter portions of the construction with his last semester of college, during which he developed the computer control system that was integral to Peerless’ creation of an exceptional whiskey. He graduated Summa Cum Laude with a BS in Chemistry, & then started full time at Kentucky Peerless the following week. After several months of preparation, on March 4th, 2015, Caleb distilled Peerless’ 1st barrel of whiskey in 98 years. In the Fall of 2017, his dream continued as Peerless’ Kentucky Straight Rye earned industry-wide respect when it was named the #15 whiskey in the world by the Whiskey Advocate. Despite his uncanny intellect & meteoric rise in the craft spirits’ world, Caleb remains modest regarding his accomplishments. He doesn’t consider himself a Master Distiller and is quick to correct anyone who mistakenly calls him one. He states he holds that revered title for his idols and heroes. Humility aside, as one of the youngest distillers in the history of the industry, Caleb has produced some handcrafted whiskey that rivals the finest in the world.
On this edition of Roker Radio we're at the Windy City Smokeout talking everything BBQ with Myron Mixon, The Salt Lick from Austin, Peg Leg Porker from Nashville, Fox Bros. from Atlanta and more! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/rokerradio/support
Now we've done it - Episode 10!Take a listen to PROJECTIONS ON A WALL, Beast Folk, Mister Master, Juliet Tango, Primary Pulse, Salt Lick, Sun Mother, & Wyrdoz!
Product professionals Diana Kim and Sarah Wilson give me the scoop on SXSW 2019. DK sat on a panel with Maria Menounos and the Female Quotient to talk personalization. Sarah saw every female-fronted band she could get her eyeballs on. Listen in to hear about the great food, scooter saturation, and meeting celebrities. TRANSCRIPT: [0:00:18] PJ Bruno: Hello there again. This is PJ Bruno. Welcome back to Braze for Impact, your weekly tech industry discuss digest, and I'm thrilled to be with two very good friends today. We have Diana Kim; hello, Diana. [0:00:30] Dianna Kim: Hello. [0:00:32] PJ Bruno: And also, we have Sara Wilson. Both product girls. DK, a product manager, and Sara, a product designer. Hi, Sara. [0:00:39] Sara Wilson: Hey! [0:00:40] PJ Bruno: How you guys doing? So, I have them with me because they're fresh off of South by Southwest. They're here; we missed you guys, first of all. [0:00:47] Sara Wilson: Aw. [0:00:47] PJ Bruno: The whole office just felt empty without your energy. But I gotta ask. South by Southwest: I want to hear it all. Firstly though, it's Austin. It's South by Southwest. It's 2019. Was it just CBD everything, down there? Was it just- [0:01:03] Sara Wilson: [crosstalk] There was a good amount of it. [0:01:04] PJ Bruno: Yeah? [0:01:05] Dianna Kim: Yes. [0:01:05] PJ Bruno: CBD toilet paper. CBD fidget spinners. [0:01:08] Sara Wilson: They just handed it to you when you walked off the plane. [0:01:10] PJ Bruno: Right, exactly. "Welcome! Get weird. Here." [0:01:11] Sara Wilson: Yeah, "Open your mouth, take a drop." Yep. [0:01:14] Dianna Kim: I did go to a Viceland party. It was called Skateland, and a bunch of people were roller skating, and there was a bus there. And I was by myself, and I went into the bus, and people were just rolling up joints and doing a lot of CBD oil, and I was like, "What did I just get myself into?" [0:01:30] PJ Bruno: You were like- [0:01:30] Dianna Kim: Just immediately walked out. I was- [0:01:32] PJ Bruno: Hello? [0:01:33] Dianna Kim: Hello? Hello? [0:01:34] Sara Wilson: What are you guys doing in here? [0:01:35] Dianna Kim: I felt like the lost child, like I just didn't belong. [0:01:40] Sara Wilson: But for real, when I got off the plane and was waiting for a cab, I thought it was going to be Fyre Festival- [0:01:45] PJ Bruno: Oh no! [0:01:45] Sara Wilson: Because it was a line, of like one hundred people, and it took forty-five minutes to wait for a cab, and I was like, "If I get to my Airbnb, and it's a wet mattress, I'm going to be really mad." [0:01:54] PJ Bruno: Right. [0:01:54] Sara Wilson: But like- [0:01:55] PJ Bruno: Where's my luxury? [0:01:56] Sara Wilson: Yeah, but, thankfully, it was a really nice Airbnb. And a really nice week. [0:02:01] PJ Bruno: Lovely! Well, let's jump right into it! What do we got here? First off, I do need to hear about Nancy from Stranger Things, because that's been driving me crazy. [0:02:10] Sara Wilson: Oh boy! What a night. We were out- [0:02:13] PJ Bruno: Oh, what a night. [0:02:13] Sara Wilson: We were out Saturday night, and ran into some celebrities, and- [0:02:18] PJ Bruno: Pretty standard. [0:02:18] Sara Wilson: Yeah, so we saw Nancy, from Stranger Things- [0:02:22] PJ Bruno: Who I like. [0:02:22] Sara Wilson: And then I guess one of the girls from 13 Reasons Why was also out, but I haven't seen it, so I didn't recognize her. [0:02:28] PJ Bruno: Were they at South by Southwest for events? Or they just, were down there, hanging? [0:02:32] Dianna Kim: So, looking back, I think that they were having events, but I did not hear about them. [0:02:38] Sara Wilson: Yeah, it was pretty much a drive by, take a picture, and then keep moving. [0:02:42] Dianna Kim: Yeah. [0:02:42] PJ Bruno: Okay. [0:02:43] Sara Wilson: They weren't interested in being friends, sadly. [0:02:45] PJ Bruno: Aw. [0:02:45] Sara Wilson: But I still have a picture. [0:02:47] PJ Bruno: The picture tells a different story. [0:02:49] Sara Wilson: It proves that- [0:02:50] Dianna Kim: Best friends for life; BFFs. [0:02:51] PJ Bruno: Firstly, it proves that. [0:02:52] Sara Wilson: Did it really happen if there's not a picture on my Instagram? I don't know. [0:02:57] PJ Bruno: I'm always asking myself that question. The humidity? Was that a gross thing? [0:03:01] Sara Wilson: Oh, first impression: my hair grew like three inches when I stepped off the plane. [0:03:05] PJ Bruno: Oh! [0:03:06] Sara Wilson: Yeah. It was a constant battle to get my hair to con- [0:03:10] Dianna Kim: I just gave up. [0:03:10] Sara Wilson: Yeah. [0:03:11] PJ Bruno: You're like, "No." [0:03:12] Sara Wilson: Yeah, I turned it into, just, frizzy pigtails. I just gave into it. [0:03:16] Dianna Kim: [inaudible] [0:03:16] PJ Bruno: I like that look, though. [0:03:17] Sara Wilson: Yeah, it worked. [0:03:19] PJ Bruno: It works down there, I think. [0:03:21] Sara Wilson: And, I can say that I am still bloated from all the food. [0:03:24] Dianna Kim: Barbecue. So great. [0:03:26] Sara Wilson: Barbecue, donuts, tacos. [0:03:27] PJ Bruno: And it was just, stands are trucks? They're big into trucks there, or no? [0:03:31] Sara Wilson: Trucks, restaurants- [0:03:32] Dianna Kim: Yes. [0:03:32] PJ Bruno: Food trucks? [0:03:33] Sara Wilson: Everything. [0:03:34] Dianna Kim: Yup. We didn't make it to the Salt Lick, which is about forty minutes outside of the city, and that's the place you go to for barbecue, but we heard that- Just, given, we didn't have a car, we had to get an Uber, that would have been like a hundred dollars, one way! And the line would've been ridiculous, so we decided not to. [0:03:52] Sara Wilson: Yeah, we passed. And there's enough good food inside Austin- [0:03:54] Dianna Kim: Yeah. [0:03:55] Sara Wilson: That, we ate plenty good, all day, every day. [0:03:56] PJ Bruno: Right. And they had, you know. South by Sex- Southwest. Ugh. "South by Southsex" actually has a lot of great food, and humidity, but it has other things, too, right? [0:04:08] Sara Wilson: Yeah! Like what? [0:04:09] PJ Bruno: That's what I'm asking you guys! Tell me what's up! [0:04:11] Sara Wilson: There was a lot of good music. I'm- [0:04:13] PJ Bruno: You were stocking out all of it. [0:04:14] Sara Wilson: I'm a music- [0:04:15] Dianna Kim: She was there for two weeks! [0:04:16] Sara Wilson: Well, like nine days. Yeah, I'm kind of a music snob, and so I had my big list, and I still feel like I could've gone and seen like fifty more bands, and I'm still kicking myself for it, but I just want to say, there were so many awesome female artists up there. That was the majority of what I saw, were really strong female frontwomen, and that was so dope. King Princess, she's amazing. Ratboys is one of my favorites; I've seen them like four times in the past year. Emily Blue is from my hometown; she was super dope. There were just, band after band, that were just so dope, and that's kind of the heart of South by Southwest. [0:04:50] PJ Bruno: You introduced me to a lot of new music, because, just watching your story, I was like, "Oh, gotta check that out, gotta check that out too!" [0:04:56] Sara Wilson: I'm currently building a playlist of all the things I saw and heard about but didn't make it to at South by, so stay tuned. I can share out that playlist. [0:05:03] PJ Bruno: Everyone stay tuned for that South by Southwest playlist. [0:05:06] Sara Wilson: I'm pretty big on making my playlists. [0:05:08] PJ Bruno: What about the work stuff? We did work stuff, too, right? Or was it all dancing, and- [0:05:13] Dianna Kim: Work hard, play hard. [0:05:14] PJ Bruno: And CBD. [0:05:14] Sara Wilson: Well, Dianna's not going to toot her own horn, so I will. She was on this really dope panel at the Female Quotient, and- [0:05:22] PJ Bruno: Dope, dope. [0:05:22] Sara Wilson: It was just super dope. It was just this amazing moment, to see her sitting up- [0:05:26] Dianna Kim: Thank you. [0:05:27] Sara Wilson: Among these powerful women- [0:05:30] Dianna Kim: And a celebrity. [0:05:31] Sara Wilson: And a celebrity! [0:05:32] Dianna Kim: Not me. Of course. [0:05:33] PJ Bruno: And, I'm a celebrity! [0:05:36] Sara Wilson: Tell everybody how you made buddies! [0:05:38] Dianna Kim: Oh yeah, no, so the Female Quotient, awesome organization, and, Shelley, the CEO of the Female Quotient, is really good friends with Maria Menounos, who is a reporter, on E!, and, so, I see this beautiful woman, just walking by with her glam squad, and I'm like, "What is she doing here?" And, next thing you know, they're pulling up another chair next to me; I'm like, "Oh. She is-" [0:06:02] Sara Wilson: Gonna be in it. [0:06:02] Dianna Kim: She is right here with us, in it. [0:06:04] PJ Bruno: Oh, she's here to talk shop. Okay. [0:06:05] Dianna Kim: Yeah! And I didn't realize all the things that she did. She has an organization called Rally, which seems awesome. She's also building a platform for the ESPN of after-show buzzworthy stuff. But it was very intimidating, being on a panel with her. She's so well-spoken, very polished. And also, I didn't realize that she survived brain cancer, so, after we're doing our introductions- [0:06:31] Sara Wilson: And her mom, too. [0:06:32] Dianna Kim: Yeah, and her mom! So, after we're doing introductions, they're like, "Okay, tell us something that you wouldn't say on LinkedIn." And so she said that, and I'm sitting here, like, "What am I going to follow this up with?" And the first thing that came out of my mouth was, "I'm a cat mom." [0:06:49] PJ Bruno: Wait, the prompt was, "What would you not post on LinkedIn?" [0:06:52] Dianna Kim: Yeah, like, "Tell my about yourself." [0:06:53] PJ Bruno: Well, that's accurate. [0:06:54] Dianna Kim: Yeah. I guess, maybe I would say that on LinkedIn. Would that, [inaudible] third job- [0:06:58] PJ Bruno: I feel like the scope of things I wouldn't say on LinkedIn is vast! [crosstalk] You really could've picked a lot of things out of the dark and hit bullseye. [0:07:05] Dianna Kim: Right? [0:07:05] Sara Wilson: That's pretty harmless. [0:07:06] Dianna Kim: And I had to keep it pretty PG, for the audience. [0:07:09] PJ Bruno: Right, exactly, so it narrowed the scope a bit. [0:07:12] Dianna Kim: But great conversation, with her. She had, actually, a lot of input on personalization and how it impacts with technology, and we bonded over dominoes. Apparently, she loves dominoes, and I do, too, so that worked out. [0:07:24] PJ Bruno: So, best friends! [0:07:26] Dianna Kim: Best friends. [0:07:26] PJ Bruno: Yeah, I've never seen her outside of a taxicab television, trying to sell me some sort of television program. But, she seems fantastic. I'm glad she was there for the Female Quotient. That's rad. [0:07:39] Dianna Kim: Yeah, it was really cool. [0:07:40] PJ Bruno: Cool! Also, what else? Bumble? [0:07:43] Sara Wilson: Yeah, we went, and saw a number of pop-up shops, or takeovers, and, I think that there was a strong theme of human experiences, not only in the talk tracks, but also just in what brands were doing at South by. Like Bumble took over this coffee shop, and they were handing out free coffee. Because they're not just giving you a free pen, or a bag. It wasn't just handing out free stuff that you don't need. It was about giving you an experience and bringing people together. [0:08:11] PJ Bruno: Right, right. But at the coffee shop pop-up, somehow the women needed to start the conversation, or something, or? [0:08:17] Sara Wilson: Surprisingly, no. [0:08:19] PJ Bruno: No? [0:08:19] Dianna Kim: So, I actually texted my boyfriend before this, because you needed to download the app, in order to get in, and I was like, "Just to let you know, I'm downloading Bumble, I'm not here to date," but, when you download it, you can actually go for networking, which I didn't know. [0:08:31] PJ Bruno: Yeah, big time! [0:08:32] Dianna Kim: And for friends! [0:08:33] PJ Bruno: Exactly. Roxy Rosales did that, that one night. [0:08:37] Dianna Kim: I thought it was a cool experience. I think the question I have for brands, as a performance marketer, in my previous role: I'm like, "How much do these things cost, and does it actually have an output?" And it seems really, really cool, to be there for the interactive experience, but, I'm always curious to what the ROI is [crosstalk]- [0:08:54] PJ Bruno: Exactly. So, did you get your questions answered, somewhat, by that? [0:08:59] Dianna Kim: No. [0:08:59] PJ Bruno: You just continue to- [0:09:00] Dianna Kim: I mean, we saw the Bumble thing, which is really cool. No puppies, though. [0:09:04] Sara Wilson: There were supposed to be puppies. We missed the puppies. We did see puppies- [0:09:07] PJ Bruno: Oh, they advertised puppies. [0:09:08] Dianna Kim: Yeah, they advertised puppies. And free coffee. [0:09:11] Sara Wilson: But there were puppies at Madewell. Which, doesn't make much sense, but there's a good picture of Diana with a cute little puppy. [0:09:18] Dianna Kim: Yes, yes. [0:09:20] PJ Bruno: Aw. Which you can see, right here, if you guys can see at home. There it is. Good. Sorry. [0:09:29] Dianna Kim: We also got free food, from Uber Eats. They had a pop-up shop. They flagged us; we were walking by, and they were like, "If you show us you have the app downloaded, we'll give you free-" What was it. [0:09:39] Sara Wilson: Popeye's, or something? Fried chicken? [0:09:41] Dianna Kim: Oh, yes. And it was right after we had lunch, too. So, I love Popeye's chicken. [0:09:46] PJ Bruno: There's no way to say no. [0:09:47] Dianna Kim: Oh, there's no way to say no to a biscuit and some chicken tenders. [0:09:50] Sara Wilson: I said no, but Diana was like, "We can do it." And we did. [0:09:53] Dianna Kim: There's always room for more. [0:09:54] Sara Wilson: There's always room. [0:09:55] PJ Bruno: Exactly. Don't say that "don't" or "I can't" around me. You can. I know you can. [0:10:01] Sara Wilson: We just have to work hard enough. [0:10:01] Dianna Kim: Get rid of that negativity. You can always do it. [0:10:04] PJ Bruno: Exactly. [0:10:04] Dianna Kim: But, I think that was a great way to get downloads, or, if you haven't used the app, to actually use it for free stuff. The actual output of that; I loved it. And they actually had ice cream, the next day! [0:10:14] Sara Wilson: They did. They had different food- [0:10:15] Dianna Kim: Each day! [0:10:16] Sara Wilson: Yeah, to bring you in. [0:10:17] PJ Bruno: Jeez. [0:10:18] Sara Wilson: Yeah, it was pretty cool. [0:10:19] PJ Bruno: They know how to get us going. [0:10:20] Sara Wilson: One of them that didn't require an app download was Facebook. We missed this event; I really wanted to go. Like, every couple hours, they had a screen printing workshop, and it was off in this warehouse, kind of a little bit away from Downtown, and the first fifteen people to come, you could screen print your own bag. [0:10:36] PJ Bruno: Oh, cool! [0:10:38] Sara Wilson: And it was a whole workshop where you would learn how to screen print. [0:10:41] PJ Bruno: That's really fricking cool. I've never heard anything like that, actually. [0:10:44] Sara Wilson: It's an experience, you get to make something, you get to be proud of it, you get to keep it. And then, that brand, you're going to remember them, every time you use that bag. [0:10:52] PJ Bruno: Everyone's just going to think fondly of Facebook now, I'm sure. [0:10:55] Sara Wilson: So fondly. [0:10:56] Dianna Kim: Hopefully. [0:10:58] PJ Bruno: I mean, that was the goal, was it not? AI? Personalization? [0:11:03] Sara Wilson: Yeah, everything was- I looked and there were at least seventy events or talks that had the word AI in the title. We kept going, "What's the difference from this one, from that one?" Because they all had the same title, pretty much. And it's all about, "How do we use AI? How do we personalize everything? How do we make it human?" Which is very on topic. We definitely support that. But it kind of hit a point where we were like, "Is there even anything to take away from this?" [0:11:33] Dianna Kim: It was saturation of the message. Everyone was talking about the same thing, or, I'm not going to blatantly say which companies were on this panel, but it was just so high level, because they only had [inaudible] or executives on it, that they weren't getting into the actual, "How do you implement AI? How do you [crosstalk] it." [0:11:49] PJ Bruno: Right. It was just the philosophy behind it. It got very zoomed out. [0:11:52] Dianna Kim: Yeah, it got kind of tough, in some of the talks. It's definitely a very hot topic right now, but I think that, execution-wise, it could be helpful from a Keynote perspective, or, what I would like to see in the future, more of a Keynote perspective, with someone actually doing this in a meaningful way. [0:12:09] PJ Bruno: Yeah. Same. [0:12:10] Sara Wilson: And that's what I can say about the Female Quotient panel that Diana was on. There were a lot of real-life examples, and it was tangible. It was just something that, I walked away, and I felt like, "Oh, I could take that idea, and I could implement that," and it wasn't just a really broad concept of feelgood ideas. [0:12:16] PJ Bruno: Exactly. You could actually take it and do something with it, right? [0:12:16] Sara Wilson: Yeah. [0:12:16] Dianna Kim: The other thing to touch on is the human element, because I feel like, if I saw that in any sort of conference, like ten years ago, I'd be like, "This is weird. Why are we talking about this?" I feel like it's over-exaggeration of how robots are going to take over, but I don't necessarily think that's the case. [0:12:49] PJ Bruno: Yeah, do you think it's that course-correcting of, "Don't be scared that robots are doing all these things. There's still this human element." It's like a way to alleviate that panic, around, "Oh my god, Skynet knows where I am." [0:13:01] Dianna Kim: Yeah. [0:13:02] Sara Wilson: Yeah, I think that was a big part of it, is, they were asking, "How do you teach robots to be human?" And it's like, "Well, behind every bot, or everything that is artificial, is a human!" So, it inherently gets some of that, but there is some amount of correcting that you can do, to make sure that it doesn't just take over. [0:13:21] PJ Bruno: What's the wildest comment you heard, during one of the- Did you hear anyone being like, "Yes, but how can you assure me that a robot won't take my life at some point?" [0:13:31] Dianna Kim: Gosh. [0:13:33] Sara Wilson: I don't think that we heard that at any one talk track. [0:13:37] PJ Bruno: Because, "There are no stupid comments." [0:13:40] Sara Wilson: Right. "Everybody's feelings are valid." [0:13:42] PJ Bruno: But what was the most idiotic thing that you- [0:13:45] Sara Wilson: People on scooters. [0:13:47] PJ Bruno: Oh. Okay. [0:13:48] Sara Wilson: That was the worst thing that we saw, were people on scooters. [0:13:51] PJ Bruno: Because they're a big scooter- [0:13:51] Dianna Kim: And we were one of them. [0:13:53] Sara Wilson: We were- [0:13:53] Dianna Kim: On a- [0:13:54] Sara Wilson: Exactly once. [0:13:55] PJ Bruno: Self-loathing. [0:13:55] Sara Wilson: And, I have to say, they got me. They were like, "Load twenty dollars into the app." And I was like, "Yeah, dope!" And then I spent, like a dollar fifty, and was too afraid to use some ever again- [0:14:04] PJ Bruno: Why were you afraid? [0:14:05] Sara Wilson: Because they're not stable. They go, quickly. You have to ride on the roads. There's a lot of traffic in downtown Austin- [0:14:13] PJ Bruno: And they're like a scooter town, anyway, so this must have been like- [0:14:16] Sara Wilson: Like thousands of scooters. They hire people to go and wrangle the scooters, put them in the back of their truck, and take them back. [0:14:23] PJ Bruno: God. It's like Vietnam. [0:14:23] Dianna Kim: Yup. It was a lot of scooters and electric bikes. [0:14:26] Sara Wilson: Yes, the bikes. [0:14:27] Dianna Kim: I think that, just to get people around the city quicker, I think it makes sense. But, at the same time, not having proper bikes lanes freaked me out. We caused traffic on a pretty busy road, going down a hill. [0:14:42] Sara Wilson: We just took over the entire lane and turned around and there were like thirty cars backed up behind us, because it's illegal to ride on the sidewalk. [0:14:50] PJ Bruno: Oh, wow. But, totally legal to ride in the street. [0:14:53] Sara Wilson: You're supposed to. When you- [0:14:54] PJ Bruno: You're expected to. [0:14:55] Sara Wilson: When you download the app, you have to consent to, "These are the rules, I have to ride in the road, these are the certain things I can do." [0:15:03] PJ Bruno: What about riding on the median? Is there a rule there? [0:15:06] Dianna Kim: You go for it. [0:15:07] Sara Wilson: You want to do some tricks? Catch some air? [0:15:09] PJ Bruno: Exactly. I just want to put my life at risk, for once. [0:15:13] Sara Wilson: Oh no, I felt like just going straight and flat was enough of putting my life at risk. [0:15:17] PJ Bruno: I haven't been on one of these. So, these are Birds? [0:15:20] Sara Wilson: Yeah. [0:15:21] Dianna Kim: There are a few others. [0:15:21] Sara Wilson: Lyft has it now, and you can locate them, in the app. It'll say, "Show scooters nearby," and you can go pick one up. One was a Lime brand; there were five or six different brands. They all kind of looked the same. [0:15:34] Dianna Kim: Jump was another one; I think that was an electric bike service. [0:15:37] Sara Wilson: Yeah. And then they also had these people on bicycles with the little carts behind them, the pedicabs. Those are dope. [0:15:45] PJ Bruno: Oh, it's like a rickshaw, right? [0:15:47] Sara Wilson: Yes! [0:15:48] PJ Bruno: That's the one. They had those in New York. [0:15:49] Sara Wilson: Yeah, great service. [0:15:51] PJ Bruno: Really good? [0:15:51] Dianna Kim: Oh, so great. So cheap. It was like five dollars. [0:15:54] PJ Bruno: Because in New York, they cost an arm and a leg, I think. [0:15:57] Dianna Kim: Do they? [0:15:57] PJ Bruno: Yeah, because I think they romanticize, like, "Ah, take in the city, don't [crosstalk] of a car!" [0:16:02] Dianna Kim: Well, in Central Park, yeah. No, this was five bucks, we got a nice breeze in our hair. It was just wonderful. [0:16:08] Sara Wilson: And the music was so good. [0:16:09] Dianna Kim: He had a speaker. Yeah. It was great. [0:16:12] PJ Bruno: Excellent. So, outside of DK throwing it down for the Female Quotient, what was your favorite, or most inspirational, thing that you saw? Or took in? On the weekend? I know it was a lot. [0:16:27] Sara Wilson: I don't know. My answer has to be that panel with Diana. That was- [0:16:31] Dianna Kim: Aw. Thank you. [0:16:32] Sara Wilson: That's like, kind of cheesy, but it was just a good moment for Braze. It was a good moment for women. It was a good moment for my good friend. There were just so many great things about it. I was like a proud mama. [0:16:44] PJ Bruno: I'm getting a little- [0:16:45] Sara Wilson: I know. [0:16:45] Dianna Kim: You guys, I'm going to cry. [0:16:48] Sara Wilson: Aw. [0:16:48] Dianna Kim: I think that the Female Quotient did a- I'm just going to give them a huge shout-out, because, even the panels before, the one I spoke on and the panel after; they did such a great job with the content. Whether it's the personalization equation, which is what we talked about on my panel, or just looking at diversity, or how men view women in the workplace, which was an all-male panel, afterwards. I think they did such a great job with content generation. And also just diversity, in general, was a big, big theme, at South by Southwest, this year. [0:17:19] PJ Bruno: It sounds like they nailed it. It sounds like they nailed all the right spots. [0:17:22] Dianna Kim: Yeah. The one thing I didn't see, though, but I wish I did, but the lines were so long: the Instagram founders were speaking at a Keynote, or like a fireside chat. Just talking about their experience at Facebook and why they left. I think it's a very cool moment to see, because, right now we have a lot of executives leaving Facebook. The Facebook Execudus. [0:17:45] PJ Bruno: Mm-hmm. Oh, that's not yours? Or that's- [0:17:48] Dianna Kim: I don't know. Can I take that? [0:17:50] PJ Bruno: I think so. I'd never heard it. [0:17:52] Dianna Kim: I'm just going to take it. [0:17:52] PJ Bruno: Patent pending. [0:17:53] Sara Wilson: You heard it here, first. [0:17:55] PJ Bruno: Execudus. [0:17:55] Dianna Kim: But, it kind of shows, especially with that big of a company, what Mark Zuckerberg's trying to do with the privacy pivot, and how they're really trying to focus on privacy, but is it really more of a PR play? We'll see about that. But I wish I was there to see it, in person. [0:18:12] PJ Bruno: So, did you get any hot takes? Do we know at all, what they were gawking about? Did they talk a little bit about the- [0:18:19] Dianna Kim: They lost a lot of autonomy. I feel like- [0:18:21] PJ Bruno: Right. I read the article that was something like, that was the victory, in a way. Taking that responsibility off, and now they're moving on. It's kind of like, the finality of them now, "Okay. Fully acquired now." [0:18:33] Sara Wilson: They've done their job. [0:18:34] Dianna Kim: Goodbye. [0:18:35] PJ Bruno: We did it. [0:18:37] Dianna Kim: I read an article about the WhatsApp CEO, thinking, "No, still delete Facebook, we are our own company." I wonder how long that's gonna last, until Facebook really has their arms fully into the WhatsApp platform. TBD, but we'll see. [0:18:55] PJ Bruno: The Facebook Execudus. It is so much better as one word. [0:19:01] Dianna Kim: I'm going to take that. [0:19:03] PJ Bruno: It's yours! It's yours. [0:19:04] Dianna Kim: Cool. [0:19:06] PJ Bruno: Cool. I mean, any predictions for next year's? Do we have anything that we think we'll see? Hopefully, you guys will be back there, next year. [0:19:15] Dianna Kim: Hopefully. [0:19:16] Sara Wilson: Yeah, maybe. [0:19:16] PJ Bruno: Was this your first time going, Sara? [0:19:17] Sara Wilson: Yes, this was my first time in Austin, first time at South by. All, a lot of firsts. It was great. [0:19:23] Dianna Kim: I'm trying to think of any shows that are- So Game of Thrones had a huge thing, there. It was like, they had a blood drive. A lot of the content producers put a bunch of stuff on. I'm wondering what show is coming up next year, because I feel like a lot of content producers are going to have huge buyouts of bars, and cool interactive things. [0:19:43] PJ Bruno: Yeah, it sounds like they're setting the bar, for these cool interactive experiences. [0:19:49] Sara Wilson: Yeah, bringing celebrities in, and giving you something to take home that you made. Some really cool, innovative things that brands are doing. [0:19:57] PJ Bruno: Well, South by Southwest, sounds like you're setting the bar. Other conferences, you better get up on that. MAU, we're looking at you. [0:20:06] Sara Wilson: Check in with Diana after that one. [0:20:09] Dianna Kim: I'll be there. I'll be there in Vegas. [0:20:10] PJ Bruno: We will. We'll be there. I'll be there as well! Looking forward to it! [0:20:14] Sara Wilson: You guys have fun. [0:20:14] Dianna Kim: I'll be at the crabs table. [0:20:17] PJ Bruno: Yo, wait, is that the highest odds? The crabs table? It is, right? [0:20:21] Dianna Kim: I don't know, I just think it's the most fun. [0:20:23] PJ Bruno: I think it's also best odds in the house, according to Spencer Burke. [0:20:27] Dianna Kim: Oh, and he knows everything, so. [0:20:28] PJ Bruno: Well, he knows how to gamble. [0:20:30] Dianna Kim: I gamble with Spencer. [0:20:32] PJ Bruno: I'm telling you, you're in good company. I told him I'm not super lucky, but he was like, "You come with me." [0:20:37] Dianna Kim: Beginner's luck. You'll totally make it. [0:20:39] PJ Bruno: So excited. Well, I guess we'll see you guys at MAU. MAU, you got something to top, right now. Thanks again for joining us this week, you guys. [0:20:48] Sara Wilson: Of course, thanks for having us. [0:20:49] Dianna Kim: Thank you. [0:20:51] PJ Bruno: This is PJ Bruno, and I'm accompanied by Diana Kim, and also the lovely Sara Wilson. Thank you guys again for being here. Good afternoon, good evening, and good night. [0:21:01] Sara Wilson: Bye. [0:21:01] Dianna Kim: Bye. [0:21:01]
Somehow, with everything against us, we were able to recover 3 of the 4 missing #DocMas episodes. Sponsored by Great Lakes Grooming Co. Intro Music by Aaron Barry Find more great podcasts like this on Brain Freeze To ask questions for the next episode, or to continue the conversation online visit us here: On Twitter On Facebook On Instagram On our Website Or check out our new store for merch And our NEW Patreon! Meet O’Shea Jephson (Twitter) News and Notes (2:40) Shazam’s First Official Teaser Trailer Questions (7:36) Who is Donna Troy and what’s her history? (18:51) What Batman villains could actually bring the fight to Superman? (25:58) Is Martian Manhunter the sexiest hero? Dial Doc (36:17) Salt Lick (37:50) Sear Seer (40:01) Mic Mike Characters, Places, Things Clayface (PreFlashpoint) (Rebirth) Donna Troy (PreFlashpoint) (Rebirth) Joker (PreFlashpoint) (Rebirth) Martian Manhunter (PreFlashpoint) (Rebirth) Mister Freeze (PreFlashpoint) (Rebirth) Poison Ivy (PreFlashpoint) (Rebirth) President Superman Shazam (Fawcett) (PreFlashpoint) (Rebirth) Media Nailed It (Netflix) People Idris Elba
There are few BBQ joints that have a lineage like Salt Lick. In this case, the BBQ joint in question has been passed through three generations and the family itself can trace their BBQ origins all the way back to the Wild West in the days of wagon trains and cowboys. As part of our trip, we headed out to their original location in Driftwood, Texas on the family's 500 acre ranch. Miriam the Chief Operations Officer and Johnny and Shane, resident Pitmasters, took us on a guided tour of virtually every inch of the place including the old family mansion. And the food! Man, the food just kept coming and coming and every bite was better than the one before. So tune in now as Miriam takes us through the history of Salt Lick, and schools us on some of the finer points of working with beef. Much thanks and appreciation go to this episode's sponsors: Clean Heat Charcoal - hot burning, long lasting eco-friendly charcoal Black Angus Reserve - the best brisket bar none and sponsor of Manning Valley Natural Smokers Pits Perfect Low and Slow BBQ - your one-stop shop to get your BBQ venture up and running
In 1953, Salt Lick High School in Bath County, Kentucky, was scheduled to close with the students there transferred to nearby Owingsville High School. The students were having none of it, so they organized a strike and kidnapped the superintendent of schools. Today we tell that story. You can subscribe to the Stories podcast at RadioPublic, Apple Podcasts, Stitcher, Google Play or on your own favorite podcast app. We're on Facebook @storiesofappalachia and on Twitter @storyappalachia...join us there for more stories about the history of this place we call home. Thanks for lending us your ears, y'all.
This rustic indoor/outdoor joint with sawdust floors serving up BBQ, monster burgers & live music in a country setting MUST be added to your list of places to dine when in the gorgeous north Texas hill country. The Loco Coyote Restaurant Texas checks all the boxes for a road trip meal. You’ll find friendly faces as soon as you walk up and lots and lots of good food (enough to feed an army). And I dare I say, its the closest ‘Salt Lick’ style experience you’ll get as a day trip from Dallas. https://wearedallasfortworth.com/eat/loco-coyote-grill/ --- Support this podcast: https://anchor.fm/dfw/support
(NSFW!) Chris & Chris v Trek, Gunn’s script, Silver Sable v Black Cat, Cowboy Ninja Viking, Batwoman, Supergirl movie, Alan Hitler, Deadpool, damnit Salt Lick!, Upbeat Inspirational Song About Life, Worst Utahn, Sinister Six, Jimmy reviews The Meg and interviews Dan & Kelly from Digital Domain, lots more.
(NSFW!) Chris & Chris v Trek, Gunn’s script, Silver Sable v Black Cat, Cowboy Ninja Viking, Batwoman, Supergirl movie, Alan Hitler, Deadpool, damnit Salt Lick!, Upbeat Inspirational Song About Life, Worst Utahn, Sinister Six, Jimmy reviews The Meg and interviews Dan & Kelly from Digital Domain, lots more.
While the East and West Coast get the lion's share of attention, it's time to focus Texas. It's an exciting time to be making, and drinking, wines from the state. Explore the landscape, get to know the grapes, and find out which local bottles pair best with barbecue. Wine Discussed: @4:50 Llano Estacado 2017 Signature Rosé (Texas) @18:18 Haak 2014 Cabernet Sauvignon (Texas High Plains) @17:18 Messina Hof 2014 Paulo Limited Edition Red (Texas) Transcript: Jameson Fink: Welcome to Wine Enthusiast's What We're Tasting Podcast. I'm your host, Jameson Fink. Join me as we discuss three fantastic wines and why each one belongs in your glass. This episode, we're looking at wines from Texas, with Assistant Tasting Director Fiona Adams, who covers and reviews wines from the region. What We're Tasting is sponsored by Vivino. With the largest online inventory, Vivino finds the right wine every time. Even wines from Texas, which you do want to mess with. Download Vivino to discover and find your favorites, and stock up at Vivino.com/wineenthusiast. When I think about wine in the United States, of course the West Coast comes to mind probably first. Definitely first. California, Washington, Oregon. Then, of course, being in New York, and spending a lot more time living here on the East Coast, I'm getting more into New York wines, and trying things from Vermont and Virginia, of course. But a area I really know very little about wine-wise is Texas. I'm really excited to have you here on the show, Fiona, and give me a education in Texas wine. Welcome to the show. Fiona Adams: Thank you for having me. Jameson Fink: The first thing I want to know is where are they making wine in Texas? How many wine regions are there? What's going on? Fiona Adams: There are a handful of wine regions, but the two main ones, where they're doing most of the grape growing, a lot of the wineries are based there, are in Texas Hill Country, which Fredericksburg is the main town there. It's just outside of Austin and San Antonio. A little bit more to do. Then in West Texas, we've got the High Plains. So Lubbock, Odessa area. That's where they're doing most of the grape growing. It's really flat. Just a lot more space to work with. Most of the cotton grown in the United States is also grown there, so maybe grapes will edge them out. Jameson Fink: Or stock up on your white t-shirts and get some wine. Fiona Adams: Yeah, exactly. You can just ... disposable white t-shirts, with all the red wine they're making. Jameson Fink: What are the main grapes they're growing, red and white? Fiona Adams: They do a lot of pretty much everything there. I'd say the main standout red grape that's really emerging as Texas's signature is Tempranillo. A lot of different people are making it. It's pretty interesting. Then, in the whites, it's a lot of mix of just warmer weather white grapes. A lot of Rhône grapes, Roussannes, Marsannes. They've got Albariños, Chenin blancs, and your classic Sauvignon blanc, Chardonnay, Riesling, so they're really still in the experimentation phase in finding their true signature grapes, but it leads to a lot of different, interesting wines in a whole bunch of different styles. Jameson Fink: Usually, I don't like to say like, "Oh, is this region like this?" I like to judge things on their own merits, but just, if you're not familiar with Texas, if you like these kinds of wines, it might remind you of this, or the land might remind you of that? Is it unique, as far as geographic weather, or ... Fiona Adams: The weather? I mean, it's Texas, so it's hot. You should expect some fuller-body wines. Wines with a little bit more alcohol. Wines that are just a little bit fuller in character. A little heartier. But they have a lot of talented winemakers who are making things that are really elegant and lighter-bodied, as well. It might be really hot there in the summer, but they also get really cold there, which not a lot of people know. It's pretty decent elevation. Winters get pretty cool. They've got a really great temperature change, day to night, out in the High Plains. Hill Country is a little bit more what you would expect. Pretty humid, pretty hot, but not as much grape production is going on there. Jameson Fink: What's the elevation, in ... As far as it goes? Fiona Adams: It's high. Jameson Fink: Yeah, it's high. Fiona Adams: Not as high as New Mexico, but higher than most places. Higher than you would expect. Jameson Fink: High enough to get a diurnal shift, dare we say? Fiona Adams: Oh, yeah. I mean, Texas ... The big joke about Texas is, depending on what part of the state, the season can change. You could have winter in the northern part, and it be a snowstorm, and then go further south, and it's 100-degrees, and 1,000% humidity, and chilling at a beach. You get a little bit of everything. Jameson Fink: Yeah. One of the scariest snowstorms I ever drove through was in Texas. Fiona Adams: People don't think about snow when it comes to Texas, but they've got plenty of weather. Jameson Fink: Yeah. Well, speaking of weather, it's right now, here in New York and all over the country, it's a prime rosé drinking season, so actually the first wine I want to talk about from Texas is a rosé. It's the Llano Estacado 2017 Signature Rosé. 89 points, best buy. Can you tell me a little bit about this wine as far as what's in it, and what it tastes like? Fiona Adams: It's a really tasty rosé. It's definitely got that lighter, Provençal color going on. Really pretty, like those classic strawberry and fruit flavors. Then the blend has got some more of those Rhône grapes that are doing really well there. I believe it's Cinsault, and ... Jameson Fink: Carignan, Mourvèdre, and Grenache. I have it in front of me. Fiona Adams: There you go. So more like a classic Rhône blend, but they've been able to keep it really refreshing, and pretty, and all of those things that people are really looking for in their rosés right now. It's just ... I mean, it's a great price. It's great wine. Jameson Fink: Are you seeing a lot of dry rosés like this from Texas? Fiona Adams: Oh, yeah. They do a ton of dry rosé there. There's been a handful of producers that are canning their rosé. I mean, it is hot in the summer there. You want to sit outside, and drink rosé, and hang out. There's, I mean, a huge variety. I mean, they are definitely doing a lot more of those Rhône grape blends for their rosés, but you can find a few of those Cabernet Sauvignon ones. It's going to be a little bit fuller than a Provençal-style, but I wouldn't go into saying it's dark rosé, that you need food. It's that really light, approachable style. Jameson Fink: It reminds me of, I mean, I was just talking with Sean Sullivan about Washington State and Eastern Washington. I mean, it's really hot out there, and it's very deserty, but you get these ... You can still ... I mean, it's just like Provence. It's hot, but you produce these wines from grapes that make these thirst-slaking wines that you want to drink in the heat of the summer. Fiona Adams: And they've got canned rosé. Who doesn't want canned rosé? Jameson Fink: I want canned rosé! Fiona Adams: There's a couple of cool producers who are making these canned rosés. Messina Hof, who we'll talk about later. They do a canned rosé that's really tasty. There's a few other guys who are doing it, as well. Then Lewis Cellars makes a ton of rosé that's all Rhône-varieties. They're just so pretty, and so delicious. He's really starting to master making those very light, refreshing, expressive wines with these grapes that can get insanely ripe in that heat. Jameson Fink: Yeah, and I think you mentioned canned wines, and I think ... People talk, "Oh, is it a fad, or a trend?" I mean, I think it's here to stay. We've gone past that. I think we're going to see more and more of canned wine. Fiona Adams: If you can can beer, why can't you can wine? Jameson Fink: I agree. I tend to like ... I mean, you can get a 12-ounce can. To me, it's like, "Okay, great. There's two glasses in there." Or I actually like better the ... I like the little Red Bull-sized, or what are those ... 250-milliliters. More like single-serving wines. Fiona Adams: Exactly. If you're having a barbecue or something, that small can ... Or going to the beach. Sitting by the pool. You don't want to deal with glasses and bottles. I mean, there's all those products that you can buy, but it's way easier to ... you throw in your six-pack of beer, and you throw in your six-pack of wine, and you're ready to go. Jameson Fink: That's right. They can live in the same cooler. Fiona Adams: Exactly. Jameson Fink: That's great. The second wine ... We're going to move into red wine territory. It's from the Texas High Plains. It's the Haak 2014 Cabernet Sauvignon. 88 points. What is a Texas Cabernet like? Fiona Adams: Texas Cabernet ... I mean, they're hitting all of those checkboxes that die-hard Cabernet Sauvignon-lovers really want. It's going to be fuller-bodied. They've got all that great tannin and structure. Some of those classic tobacco and leathery flavors. Then, because the fruit gets so ripe down there, they get really punchy red berries in there. All of their reds, really. It's just like ... You get all of those nice flavors, and structure, and support from the oak aging, but you're not overwhelming the fruit flavors, because they are just naturally so intense. Jameson Fink: Is it too corny for me to say, like, these are great wines to have with brisket or Texas barbecue? Fiona Adams: Texas barbecue! Absolutely. Brisket's big down there, and delicious. I mean, depending on who you talk to, they'll tell you 10 or 12 different barbecue places that you have to go to. I agree. You have to go to get them. It pairs well with ... Yeah. Those really classic Texas portions. Your big meat. You've got your cornbread, your potato salad. All the classic sides, and the wines just seamlessly pair with that traditional flavor. Jameson Fink: So if you're visiting Hill Country, you can just do a pretty epic day or week of barbecue and wine tasting? Fiona Adams: Absolutely. Especially with Hill Country being so close to Austin, which has some seriously famous barbecue places. I'm a Salt Lick person. That's my favorite. Come at me. Jameson Fink: I can't. I haven't been there, so ... Shamefully. Fiona Adams: You're also close to San Antonio, which has an insane amount of restaurants. You can, easy enough, fly in there. Rent a car, and in a couple of hours, you're in wine country with just as many great restaurants. A ton of different wineries you can visit. They've got their own wine trail happening in Hill Country, so you can really have that experience that Napa or New York has really developed, where, oh, you come here, and this is a wine trail, and everything is geared around that. Jameson Fink: I think people are like, "Look, I'll get on a plane right now and go to Napa," or Sonoma, or really anywhere. But I think people are looking for those kinds of destinations, too, that are a little off-beat. People, like I said, love to go to Austin, or San Antonio, and like to be able to visit a unique wine country that's maybe unexpected. I think that's kind of the next step, is like, "Oh! I'm going to think about Texas, and I'll think of wine." Or "I'll think of tasting wine." Or buying wine, buying local wine. I think that's pretty exciting, too. Fiona Adams: Yeah, absolutely. I mean, Napa is, sure, the American wine destination for a lot of people. It's the first one that pops into their head. But it's really crowded. It's really expensive. And you can get a similar vibe and experience in Texas that you can in Napa, because you've got great restaurants. You've got a great place to stay. Great shopping. They've also got horses and Texas stuff that's way cooler. Jameson Fink: Hey, we'll be back to the show very shortly. But since you're here, I know you're already a fan of wine podcasts. Why don't you check out our other show, called The Wine Enthusiast Podcast. Download it wherever you get podcasts. Okay. I want to get a little controversial. Bring up a controversial issue. One is that ... Well, not one. The issue, to me, is that there are a lot of wines made in Texas that are made from grapes imported from California. I'm wondering, when you look at a label, how do you know ... It can say "Texas" on the label, but the grapes can be imported from California. How prevalent is this, and what is your take on that? Fiona Adams: There is a big divide there about buying grapes from a different state, and slapping on your label, "Made in Texas." There's been a huge push. There's a lot of young winemakers who are really making some excellent wines who are saying, "Hey, if I wanted to make California wine, I would make it in California. But I'm in Texas. I'm from Texas. I grew up here. I've been farming these grapes for my whole life." It's really a big push for that sense of pride of place. That "This is Texas wine. This isn't California wine. We grow our grapes. We have our own industry. We can beat them. Our wines are just as good. Some of our wines are better." It's just a different experience. I mean, buying grapes from other wine regions is a common occurrence in some lesser-known states that, maybe they don't have the infrastructure. Maybe there are certain grapes that winemakers want to experiment with, but they just can't grow in their climates. I mean, that's one way to go, and if you're making beautiful wine, I'm not going to be that mad at you. But especially when you consider sustainability and the environmental impact of trucking grapes from a different state, to ferment it, and then to say that your wine is from Texas? It's like, yeah, you might have made it there, but it's not the same. Jameson Fink: I mean, I think the whole idea is like local food, and local wine, and when you visit a place, you want to have a literal taste of the place. I mean, I'm certainly ... Look, I'm saying this as some dude sitting on a couch in a Manhattan studio, but if I owned a business, and ... there just aren't enough grapes, for one thing, was [inaudible 00:14:16] be the problem. I'm sure they're planning a lot more. There's just not enough grapes to meet demand. But I just think there has to be some kind of transparency in labeling. That's something that I don't know that much about as far as how labeling doesn't say, like, "22% of these grapes came from California." Or how that's- Fiona Adams: They're really working on changing the labeling laws, and making sure that people know exactly where their grapes are coming from. That's a big push in a lot of states, as well, where there's ... When the local wine industry grows, you want to have that stamp on your wines that this is a local wine, and not a wine where the grapes are coming from someplace else. But as you mentioned, there are issues where you run into with bad harvests, or the demand for Texas wine is going up. They drink so much wine in Texas. You want to keep up with production, so if you are not able to get in all of the grapes that you need to produce the amount of wine that you want to make or sell, and they buy other grapes ... It's just like, "All right, that can be a short-term Bandaid." But there has been a lot more planting. There's a lot of investment in growing more wine. Like I said, in the High Plains, they can push out the cotton industry, as far as I'm concerned. They've got excellent soil. It takes less water to grow grapes than it does cotton, and they're harvesting really quality fruit. Jameson Fink: Yeah, and I think that maybe the thing to do is when you visit, or anyone visits, is to ask questions. Just be like, "Here's our Cabernet." "Where do you get the grapes from?" That's not accusatory. And say, "Are you trying to move away from importing grapes, and having more Texas grapes? Are you planting? Are you buying? Are you working with vineyards that are growing?" I just think, as a wine drinker, when you're visiting, ask these questions, and get to know ... Just like you would ask about any other wines when you're visiting a wine region, and listen to what these winemakers are saying. Or these business owners, too. Because like I said, it's easy for me to complain. Like, "Well, why would you make any ... Why don't you stop making wine when you run out of grapes?" And like, "If your livelihood and business ... Maybe five years down the road, or 10 years down the road, plantings will increase and then you won't need to be reliant on that." I think also, as people are more into local wine everywhere ... I mean, just demand that. Demand that they move towards sourcing grapes from local vineyards, or vineyards in the state. Fiona Adams: Texas is a great place to visit for that. Most of the wineries have tasting rooms. They have great staff who are willing to tell you about the wines that you're trying, and tell you where they were planted. It's like, "Oh, yeah. These grapes? If you drive five miles down that road, you can go look at these vines." They've got a fair amount of ability to handle tourists and really educate wine drinkers. It's definitely worth the visit. Jameson Fink: Absolutely. The third wine we want to talk about is Messina Hof 2014 Paulo Limited Edition Red. 89 points. It's a Merlot blend. 60% Merlot, 27% Tempranillo, 13% Cabernet. I know you just tasted a bunch of Tempranillos from Texas. Can you talk about Tempranillo in Texas, and how ... Is that the grape to hitch your wagon to? Fiona Adams: Tempranillo is definitely something that's becoming really popular there. I mean, they've got the right climate for it. If you think about ... Tempranillo, it's Rioja's grape. It's another place where it is hot there. It is flat. It has got not an entirely similar climate, but they've really been able to take those grapes and bring them to Texas and make their own style on it. I mean, they don't taste like Riojas. They are their own stamp on it. I mean, they do have similarities to Rioja, but I think you get a nice range of styles that you couldn't find someplace else, and just great fruit flavors. A lot of the winemakers are pretty restrained in their use of oak, so you get some really pretty fruit flavors that will go with a lot of different foods. If you don't want something that's a big, heavy Gran Reserva, and you want a Tempranillo, I mean, Texas ... There's a lot of great value there. The vines really seem to have taken to the soils and the climates there, and it really looks like that's where they're headed. Jameson Fink: I thought it was also cool about Messina Hof, is that it was founded in 1977. I mean, I think it was maybe the fourth winery in Texas. I didn't realize that the history goes back that far. Fiona Adams: Oh, yeah. Texas? They've been making wine for a really long time. They used to grow grapes and sell them to California winemakers. Messina Hof's been around for a while, and they definitely have proved themselves as very capable of making excellent wines, and have really embraced the family wine tradition in Texas in creating a lasting industry. Jameson Fink: I also was, when I was looking at their lineup of wines, they have an Estate Sagrantino, which I thought was really cool and unusual. Fiona Adams: It's delicious. Jameson Fink: I think that's ... It reminds me of when I was in Australia, in the McLaren Vale ... That was kind of lame of me to just brag about that, but you know what I mean- Fiona Adams: "When I was in Australia." Jameson Fink: When I was ... Yeah. Yeah. Ugh. So insufferable. But I mean the Barossa, or the McLaren Vale, rather, and it's super ... I mean, it's crazy hot there. There's a winery, Oliver's Taranga, that makes a Sagrantino, and they do a Fiano, and I think it's really smart, when you're in a climate that's that hot, to think about grapes like Sagrantino. Fiona Adams: Absolutely. I mean, they're definitely still experimenting and figuring out, like, "All right. If this works, why can't this work?" Or "This seems to be a climate that's similar to ours. Let's throw in a few vines." I mean, they're enough under-the-radar, and they have a great local consumer base that, if they make something, and maybe it isn't their favorite thing, and they can pull out the vines in a couple of years? At least they tried it, and check that one off the list, move to the next one. Jameson Fink: Yeah. Fiona Adams: I mean, and they're not really having a problem selling their wines. It's hard to find Texas wine outside of Texas because they're drinking all of the wine in Texas. Why would you export, if you can just sell it to everyone here. Jameson Fink: Yeah. No doubt! Fiona Adams: Hopefully, they get to enough production where you can find it in a few more states, but a lot of the wineries have wine clubs. They're easy to find. They're breaking into some markets. Chicago's got a decent handful of producers that are selling there. New York, of course, but ... Yeah. They keep ... I mean, Messina Hof also does Rieslings, which you would think, "Why would you grow Riesling, this German Alpine grape, in hot Texas?" But with really capable wine techniques, and knowing your region really well, they're able to create very dry, very approachable, affordable Rieslings. Who knows what Texas can do? It's these grapes that are just very surprising, that makes it difficult to be like, "Texas is this." It's like, "Oh, but wait. They also do this, this, and this. So maybe Texas is that." They're trying to find an identity, but maybe it's not as simple as nailing it down to, "Rioja makes Tempranillo. Barossa makes Shiraz." They've got the capability and enough people who are willing to just be constantly experimenting that maybe they don't need to be the "This is the Cab state." Jameson Fink: Mm-hmm (affirmative). Well, speaking of experimenting, one of the nice pleasures of recording with someone in the studio together ... We're live here together ... is sharing some wine. This is our bonus wine that you brought, that I've been really excited to try. It's from Southold Farm + Cellar, which ... I mean, we've both like ... used to be a winery located in Long Island, and now is in Texas. As far as how that happened, I think I can just say Long Island's loss, Texas's gain. But tell me about this white wine you brought. It's very luscious. Fiona Adams: Yeah, so this is a white blend. This is one of those wines where it's like, oh yeah, Texas is going to try ... make anything, and a lot of the times, they're going to succeed. This is Southold's blend. It's called Don't Forget to Soar. It's mostly- Jameson Fink: S-O-A-R. Fiona Adams: Yes. "Soar," like a bird. Jameson Fink: Like a bird. Yes, I gotcha. Fiona Adams: It's mostly Roussanne, right? I said? Jameson Fink: Mm-hmm (affirmative). Fiona Adams: With a splash of Albariño, and those are two white grapes that ... I've been coming across them in Texas a lot. They've been very expressive, really fruit-driven wines. They've got an insane amount of acidity, and they've had a lot of success, so I'm hoping that they do go in this direction where they do a lot more of these Rhône blends, especially in their whites. This one is a little bit funkier. Maybe a little skin-contact going on. Jameson Fink: Possibly, yeah. It's got some depth of color. It's rich. It's very good. It's very ... not indulgent, but it's very luscious, like I said. It's- Fiona Adams: It is luscious. Jameson Fink: Yeah. It's got a lot of texture to it. Fiona Adams: Exactly. Southold, this is another one of those younger winemakers who is trying new things, and really expanding the category. I would say Lewis Cellars, which I mentioned before. They're doing a lot of interesting wines. William Chris is another winery. It's a duo with a younger guy who's making really awesome wines. He is not on the Tempranillo bandwagon. Jameson Fink: Mm. Ah! Fiona Adams: But his wines are incredible, so I'm not going to fault him. Jameson Fink: Right. Fiona Adams: I think having that energy has really been helping to give space to wines like this one, that's a little bit weirder. Wouldn't be what you'd expect, but because Texas isn't nailed down to this one signature style, that everyone's like, "Oh, yeah. I'll try that one. Oh, yeah. I'll try that. Who knows? I'm not so stuck in my ways with one style that I can just try something." Jameson Fink: Yeah. It reminded me, like I said, I hinted at earlier, it reminds me a lot of Washington State, as far as like, "Oh, do we need a signature grape? Do we have one?" Or, I think they're, obviously, in Washington, is farther along, but they went through those same things, where they're like, "We're trying this here. We're trying it in these sites. We're trying these warm weather grapes. We do Riesling, too, and it works." I feel a kinship there. But whites, rosés, reds. It sounds like Texas is a really exciting place to explore. Especially getting in on the ground floor, before the word is out. The word should be out, because they make a lot of wine. They do make a lot of wine. But I would encourage everyone to visit. I definitely want to visit. I want to go eat some barbecue and drink some Tempranillo and rosé, and maybe have- Fiona Adams: Those Rhône wines. Jameson Fink: ... the Rhône wines. Fiona Adams: You've got to go for those Rhône wines. Jameson Fink: Yeah, the Roussanne. Fiona Adams: McPherson makes a Picquepoul that is my summer wine. They're based out in the High Plains, so a little bit further, but- Jameson Fink: That was the first Texas wine I ever had, was a McPherson. Fiona Adams: He's been doing it a long time, and it shows. His wines are stellar. He's got a little bit of something for everyone. I mean, that Picquepoul, if you're sitting outside in the heat, maybe not Texas heat, but it's just as hot in New York right now. Jameson Fink: Yeah. Fiona Adams: That's the wine that I want to be drinking. Jameson Fink: Fantastic. Well, there's a lot to explore with Texas wine, so thanks for enlightening me and being on the show, Fiona. Fiona Adams: Thank you. Jameson Fink: All right. Let's drink more of this delightful Southold wine. Fiona Adams: Yeah. Jameson Fink: Thank you for listening to the What We're Tasting Podcast. Sponsored by Vivino, Wine Made Easy. The three wines we discussed today were: Llano Estacado 2017 Signature Rosé, the Haak 2014 Cabernet Sauvignon from the Texas High Plains, and the Messina Hof 2014 Paolo Limited Edition Red. Find What We're Tasting on iTunes, Google Play, or wherever you find podcasts. If you liked today's episode, please give us a five-star rating on iTunes, leave a comment, and tell your friends. What We're Tasting is a Wine Enthusiast podcast. Check out Wine Enthusiast online at winemag.com.
(NSFW!) Chris & Chris v Trek, Gunn’s script, Silver Sable v Black Cat, Cowboy Ninja Viking, Batwoman, Supergirl movie, Alan Hitler, Deadpool, damnit Salt Lick!, Upbeat Inspirational Song About Life, Worst Utahn, Sinister Six, Jimmy reviews The Meg and interviews Dan & Kelly from Digital Domain, lots more.
(NSFW!) Chris & Chris v Trek, Gunn’s script, Silver Sable v Black Cat, Cowboy Ninja Viking, Batwoman, Supergirl movie, Alan Hitler, Deadpool, damnit Salt Lick!, Upbeat Inspirational Song About Life, Worst Utahn, Sinister Six, Jimmy reviews The Meg and interviews Dan & Kelly from Digital Domain, lots more.
Dylan Hanwright and Malia Seavey joined me from The Wormhole, Dylan's recording studio, show space and residence in Seattle. Dylan plays guitar in Great Grandpa and several other bands, including the recently-reformed-just-to-break-up-again I Kill Giants. Malia is a designer, screenprinter and multitalented musician who sings in Salt Lick and drums in Dogbreth. We talked about video game music, Berklee and how things get rolling until the band is bigger than you alone. MUSIC FROM THE SHOW: I Kill Giants, "Collector" (from I Kill Giants) Great Grandpa, "Expert Eraser" (from Plastic Cough) Salt Lick, "Surrender" View the whole Sellin' Out playlist on Spotify SUPPORT GREAT GRANDPA SUPPORT SALT LICK SUPPORT APPLES WITH MOYA SUPPORT DOGBRETH SUPPORT TRASHLORD SUPPORT SUPER PROJECTION SUPPORT LOGFELLA SUPPORT SLOTHFELLA Support the show Email: sellinoutpodcast@gmail.com Twitter: @SellinOutAD Sellin' Out blog (including transcripts) Photo by Nick DiNatale Theme Music: Such Gold, "No Cab Fare"
Here we continue to explore some great psych 45s (press here for part 1). The focus in Part 1 was more on heavy psych and hard rock while in this epsiode we listen to some classic psych and folk-psych sounding singles. We also do a follow-up on Conception (which we included in Part 1) as we been in contact with more people involved in the band and we now have a more complete history of the group. In this episode we also introduce a new segment to the podcast where we highlight some newly released tracks and first out is the band Salt Lick with their heavy sounding Doctor (of Love). The Red House (Big K, 1969) -Mary Anne Simple Simon and the Piemen (Regency, 1967) -People of Time Plastic Cloud (Allied, 1968) -Shadows of Your Mind Conception (Perfection, 1969) -The Game David Santo (Phoenix, 1968) -Rising of Scorpio Yankee Dollar (Dot, 1969) -Reflection of a Shattered Mind Gerry Pond (Reprise, 1966) -The Sometime Girl Two Rivers! (Manfred Janssen/Jim Vautour) (CBC, 197?) -Sweet Harmony For more info on Salt Lick press here
In which our hapless hosts recount their adventures in Austin and other such tales of equal or greater amazement including the story of the overcompensating truck driver, The indulgences partaken at The Salt Lick, Sean the confused waiter, David's perilous challenge, Pranks both harmless and evil, and other such topics that made their way to the surface. Enjoy!
Terry followed through on his promise to try floating. Today Terry and Shari talk to Masha Bobrovskaya the owner of Level Float Spa in Seattle.
Today's special guest Kevin Hartman – Director, LA Galaxy Girls' Academy In April 2017, Hartman was named Director of the Girls' LA Galaxy Academy, which began competition in Fall 2017. The Girls' LA Galaxy Academy is the first and only Girls' Academy program to be fully-funded by a Major League Soccer side, allowing talented local athletes to join free of charge. Hartman is one of the Galaxy's and Major League Soccer's most decorated players of all-time, representing LA from 1997-2006 and making 243 appearances while helping lead the club to two MLS Cup trophies (2002, 2005). Find Kevin on Twitter at @KEVINEHARTMAN and at LA Galaxy, lagalaxy.com/academy/girls/staff Find Wojo at wojo@sbpd.com or santabarbarapal.org You can find the DRAGG Team at sbdraggteam.com Check out Wojo's Texas BBQ pick's at” • Salt Lick: saltlickbbq.com • Kreuz Market BBQ: kreuzmarket.com Creekside in Santa Barbara: www.facebook.com/TheCreekSideSB/
This week we recap all the important events at SXSW Interactive, explain why Netflix is not going to be an enterprise cloud vendor, discuss Microsoft's decision to open source Service Fabric and recommend never ordering the Bison Ribs. Fabric Solutions Service Fabric is going open source (https://blogs.msdn.microsoft.com/azureservicefabric/2018/03/14/service-fabric-is-going-open-source/). “There’s a bit of history to this. We've been developing Service Fabric internally for Windows for close to a decade, and most of that time it was a Microsoft-internal platform, which means we have close to a decade's worth of internal Microsoft tools to migrate and processes to refine before we can put something usable out on GitHub.” Netflix could pwn 2020s IT security – they need only reach out and take (https://www.theregister.co.uk/2018/03/08/will_serverless_kill_the_container_star/). Relevant to your interests Why should Kubernetes be scared of AWS? (https://medium.com/@krishnan/why-should-kubernetes-be-scared-of-aws-823876d5148b) IBM launches bare metal Kubernetes (https://techcrunch.com/2018/03/14/ibm-launches-bare-metal-kubernetes/) Stack Overflow Developer Survey 2018 (https://insights.stackoverflow.com/survey/2018/) Moogsoft Secures $40 Million in Series D Funding (https://venturebeat.com/2018/03/13/moogsoft-secures-40-million-in-series-d-funding/) RapidAPI, an API marketplace that processes 400B API calls each month, raises $9M led by A16Z (https://techcrunch.com/2018/03/13/rapidapi-an-api-marketplace-that-processes-half-a-billion-api-calls-each-month-raises-9m-led-by-a16z/) Palo Alto Networks to acquire CIA-backed Evident.io for $300 million (https://www.marketwatch.com/story/palo-alto-networks-to-acquire-cia-backed-evidentio-for-300-million-2018-03-14) a16z Podcast: Containing the Monolith — From Microservices to DevOps (https://a16z.com/2018/03/08/containing-the-monolith-microservices-devops-summit/) Nonsense Toys R Us to Close All 800 of Its U.S. Stores (https://daringfireball.net/linked/2018/03/14/toys-r-us) VIM Clutch (https://twitter.com/pomeranian99/status/973022871311257601) This episode brought to you by: Datadog! This episode is sponsored by Datadog, a monitoring platform for cloud-scale infrastructure and applications. Built by engineers, for engineers, Datadog provides visibility into more than 200 technologies, including AWS, Chef, and Docker, with built-in metric dashboards and automated alerts. With end-to-end request tracing, Datadog provides visibility into your applications and their underlying infrastructure—all in one place. Sign up for a free trial (https://www.datadoghq.com/ts/tshirt-landingpage/?utm_source=Advertisement&utm_medium=Advertisement&utm_campaign=SoftwareDefinedTalkRead-Tshirt). Datadog announces the general availability of (https://www.datadoghq.com/blog/announcing-logs/) log processing and analytics (https://www.datadoghq.com/blog/announcing-logs/) (http://Announcing log processing and analytics in Datadog)part of the their Unified Log Management (https://www.datadoghq.com/log-management/) that lets you monitor logs, metrics, and request traces in one platform for full-stack visibility. Sign up for a free trial (https://www.datadoghq.com/ts/tshirt-landingpage/?utm_source=Advertisement&utm_medium=Advertisement&utm_campaign=SoftwareDefinedTalkNative-Tshirt). Conferences, et. al. March 22-23, DevOps Talks Conference (http://www.devopstalks.com/) - Melbourne Matt speaking. April 11th, InnoTech San Antonio (http://www.innotechconferences.com/sanantonio/) - Coté speaking (http://sched.co/Dpzf). April 26-27, DevOpsDays Jakarta (http://devopsdays.org/events/2018-jakarta/) - Matt (https://twitter.com/agilecircleindo/status/969511498287493120) is keynoting (https://twitter.com/agilecircleindo/status/969511498287493120), and Coté will be speaking too (https://twitter.com/agilecircleindo/status/969511498287493120). May 15th to 18th, 2018 - Coté talking EA at Continuous Lifecycle London (https://continuouslifecycle.london/sessions/the-death-of-enterprise-architecture-defeating-the-devops-microservices-and-cloud-native-assassins/). May 22-25, ChefConf 2018 (https://chefconf.chef.io/), in Chicago. SDT news & hype Check out Software Defined Interviews (http://www.softwaredefinedinterviews.com/), our new podcast. Pretty self-descriptive, plus the #exegesis podcast we’ve been doing, all in one, for free. Keep up with the weekly newsletter (https://us1.campaign-archive.com/home/?u=ce6149b4008d62a08093a4fa6&id=5877922e21). Join us in Slack (http://www.softwaredefinedtalk.com/slack). Buy some t-shirts (https://fsgprints.myshopify.com/collections/software-defined-talk)! DISCOUNT CODE: SDTFSG (20% off) Send your name and address to stickers@softwaredefinedtalk.com (mailto:stickers@softwaredefinedtalk.com) and we will send you a sticker. Recommendations Matt: Dicte (https://www.imdb.com/title/tt2025899/) (Danish crime reporter drama, on Netflix) Chef policyfiles (https://docs.chef.io/policyfile.html) Brandon: Netflix Altered Carbon (https://www.netflix.com/title/80097140) Coté: anti, bison ribs at Salt Lick (https://saltlickbbq.com/). Garmin vívosmart 3 (https://buy.garmin.com/en-US/US/p/567813).[ Photo Credit (https://www.flickr.com/photos/donutgirl/7947803212/in/photolist-bzZ2fe-d7jyZS-4wx425-4wx3Yd-4wsTdV-9oDvZ8-9vaN7v-9Zk3hB-aq5vYh-GzoWdZ-CMvniJ)
Get ready to open up your lootboxes, call in your airstrikes, and get ridiculed by middle schoolers, because this week the folks at Beard Games are designing the next "great" Triple A Shooter franchise. We've started advertising! Recently, we decided to open up advertising for this podcast in order to cover hosting expense and other costs of running the show. If you would be interested in helping us out while also getting some quality advertisement from your favorite nerds. check out our page on advertisecast. https://www.advertisecast.com/2512
This week I had the pleasure of speaking with Tad Doyle, frontman of legendary Northwest band TAD. Sub Pop just released expanded, remastered versions of 3 TAD albums - God's Balls, 8 Way Santa and Salt Lick - and we spoke about this, his new band Brothers of the Sonic Cloth, his favorite Northwest venues and what it's like to be on teenager's walls next to Justin Bieber.
https://images.fireside.fm/podcasts/images/1/1c2e964e-6fbf-4dd7-acc7-fb9bf726a856/episodes/a/a14cec26-e92a-45e6-95f6-c1cbe9155159/header.jpg Beers Guinness Nitro IPA (ABV: 5.8%) Sam Adams Nitro IPA (ABV: 7.5% | IBU: 100) Sam Adams Nitro White Ale (ABV: 5.5% | IBU: 15) Sam Adams Nitro Coffee Stout (ABV: 5.8% | IBU: 32) Show Notes Intro 01:20 - Meeting Sam Calagione from Dogfish Head and special thanks to Vecenie Distributing 04:30 - Contest winner from EP 117 Extra: Sean Froman from Carnegie, PA 04:55 - Spoon's travel outside the yinz-beer-bubble to central Texas for craft beer and BBQ which brings a revelation. 10:06 - Guinness Nitro IPA 19:00 - Spoon's obsession with barbeque, crossing The Salt Lick off my BBQ Bucket List and teasing the new SIDT project 23:45 - Our new website is live-ish! Update bookmarks to shouldidrinkthat.com 24:50 - Sam Adams Nitro Project & Sam Adams Nitro IPA 30:11 - Texas Hill Country Beer Map, great kickoff at Smoke'n Hops and a bone to pick with Twisted X Brewing and an apology to those beautiful jagoffs at The Beerists (said with love of course). 36:55 - Bangers Sausage House with 104 beers on tap and Cricket's Draft House. Favorite beer of the trip came from Heavy Machinery Double IPA by Austin Beerworks. Craft Pride is my spiritual beer bar. 42:00 - Sam Adams Nitro White Ale 45:30 - Bikini's was an interesting mix and Jackalope Bar is a place of magic 49:50 - Pittsburgh Craft Beer Week - April 15-24, 2016. 50:35 - Sam Adams Nitro Coffee Stout 54:34 - I need to fly Spirit Airlines more often. 59:59 - Binge watching update: Mad Men - Season 7 and Beer News: Southern Tier opening on Pittsburgh's North Shore, Southern Tier and Victory Brewing unite and AB's formal bid to buy SAB Miller Special Thanks! Sunshine, Thank you for the hospitality and giving me a tour of Waco and Austin! Robert and Cathy, yinz guys rock and showed me what southern hospitality is really like! Don Draper, let's have a Coke. Follow SIDT Twitter - @sidt Facebook Page- shouldidrinkthat Facebook Group - shouldidrinkthat YouTube - shouldidrinkthat Instagram - shouldidrinkthat SnapChat - sidtbeer Untappd - spoon
Episode 50!! We can hardly believe it. Thanks a million to our listeners for encouraging us for a whole year! This week we welcome a very special guest, the multitalented author, game designer, and filmmaker extraordinaire, Max Barry. Our topic is useless and crappy computer peripherals, but we had such a fun and easygoing conversation […]
Brad survived Fantastic Fest 2015...barely. This week Brad recaps his Austin, TX adventures involving amazing BBQ at The Salt Lick, experiencing Itchy-O in all it's glory, Fantastic Debates and a TON of movies. Movies covered include: Demon, The Lobster, Bone Tomahawk, The Wave, The Green Room, The Witch and much much more!
The LittleBigKast - The Official Playstation Podcast of the Ktdata Network | PS4 | Vita | PS3 | Sony
Zombies, zombies, and more zombies. Our Indie Game of the Week is the remaining episodes of Telltale game’s, The Walking Dead episode 2-5. Jeff and Rachel discuss some pretty virtually life-defining moments, while Drew well… Let’s just say he dropped the salt lick without hesitation. A couple of Comicon FanX adventures were shared, claps for […]
Subscribe or leave a review in iTunes. In this episode of the Find Dining Podcast, Kristin Sheppard of the Mad Betty blog offers up another great restaurant recommendation: Ramen Tatsu-yain Austin, where Chef Tatsu Aikawa serves up Japanese dishes like Tokotsu Original Ramen. We talk about Texas barbecue, the difference between Tex-Mex and Mexican, and how beets and brussel sprouts are having a moment. Read more about Ramen Tatsu-ya on Mad Betty Visit the Ramen Tatsu-ya website Ramen Tatsu-ya is located at 8557 Research Blvd, Ste. 126 Bloggers help bloggers in the Austin Food Bloggers Alliance Try Texas BBQ at The Salt Lick or Franklin Barbecue Top Chef Season 9 Champion Paul Qui has the East Side King food truck and Hole in the Wall Adam Richman of Man vs. Food isn't dead yet Kristin recommends: Gyoza Potstickers Tokotsu Original Ramen Mochi Austin Dining Districts to Explore: South Austin North Austin Austin Food Events: The Hot Sauce Festival (August) Austin Food and Wine Festival (April) Austin City Limits (October) Food for Thought: Q: What is Austin's signature drink? A: The Mexican Martini. Out of the Frying Pan Picks: Favorite Steak House: The Roaring Fork Favorite Food Truck: Chi'Lantro Favorite Bar to Watch the Game: Red's Porch Favorite Place for Tex-Mex: Trudy's Favorite Place for Mexican Food: Curra's Grill Favorite Name for a Restaurant: Banger's
Patrick Martins is in his element on this week's installment of The Main Course; he's talking meat with a few Southern guests. Scott Roberts is the co-author of The Salt Lick Cookbook, and owner of Austin, TX's famous barbecue joint, The Salt Lick. Tune in to hear Scott discuss The Salt Lick's family roots, and what makes his barbecue so unique. Hear about Scott's interest in gastronomy, and how that affects his culinary outlook. Later, Patrick calls up Simone Reggie and Seth Hamstead of the New Orleans butcher shop Cleaver & Co. Find out why New Orleans was in desperate need of a nose-to-tail butcher, and learn about Cleaver & Co.'s in-house whole animal butchering. How do New Orleaneans celebrate Thanksgiving? Listen in to hear Simone and Seth talk about the importance of knowing their farmers, and the best way to sell less desirable cuts of meat! This program has been sponsored by Whole Foods. “Any dish is just as good as the person that makes it. If you care about something, you can make a great dish. If you don't care about, I don't care what the recipe is, it's not going to be that good. That's one of the things that goes into the barbecues of my father, his family, and all of our employees…” [10:30] — Scott Roberts on The Main Course
The Metal Injection Livecast got off to an explosive start with Darren sharing stories about his uncontrollable sphincter. The audio waves of this show are at an all time low because Rob was on his way back to Brooklyn from SXSW and was not present. Angry Nick sat in for him. We heard about Sean's gay firemen sexcapades, Noa's farts and Rob's first stab at open mic night. Later on Rob finally calls in and tells the group about how he treated KeepitWolfson to a night of VIP access at SXSW. We also heard about how Rob had extra helpings of meat at a BBQ joint called The Salt Lick. Here is this week's playlist: Cannabis Corpse– I Cum Bud Pagan's Mind– The Seven Sacred Promises Akimbo– I Wish I Could Come Back To Life So That I Could Kill You Again Bathory– For All Those Who Died
Hazy with a sore throat, Uncle Weed documents journies to the legendary Salt Lick bar-b-q for a slice of rural Texas, plus breakfast oysters, trip to riverside green belt, and rocking out to Black Joe Lewis and the Honey Bears at the Twitter party at The Parish. Plus riffs about drought, reasons for free beer, Big … Continue reading Fleeting Memories of Bar-B-Q and Soul – Choogle On! #90 →
Computer technology: robotic milking and interactive mirrors - for iPod/iPhone
How the robotic milking system works.
Computer technology: robotic milking and interactive mirrors - for iPod/iPhone
Transcript -- How the robotic milking system works.
Computer technology: robotic milking and interactive mirrors - for iPad/Mac/PC
How the robotic milking system works.
Computer technology: robotic milking and interactive mirrors - for iPad/Mac/PC
Transcript -- How the robotic milking system works.
This week's episode kicks off with a Nature Walk, in which Warren announces the limited circumstances in which cows dream. Unpredictably, this eventually leads to poo talk, and Luc explains a recent (real) experiment he conducted that featured cow patties. Can you guess who ruined the poo experiment? You may or may not be surprised. If you are interested in a career in cow poo science, email us (maskedman@limitedappeal.net). Theme music courtesy of General Patton vs. The X-Ecutioners and Ipecac Recordings.
This week's episode kicks off with a Nature Walk, in which Warren announces the limited circumstances in which cows dream. Unpredictably, this eventually leads to poo talk, and Luc explains a recent (real) experiment he conducted that featured cow patties. Can you guess who ruined the poo experiment? You may or may not be surprised. If you are interested in a career in cow poo science, email us (maskedman@limitedappeal.net). Theme music courtesy of General Patton vs. The X-Ecutioners and Ipecac Recordings.
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