Podcast appearances and mentions of Sam Jones

CATXXXX-XXXXXXXX-XXXXXXXXERROR (Unknown Source)Incident Elements:· Being hunted· Cleithrophobia (fear of confinement)· Nyctophobia (fear of the dark)· Death· Grief· Manipulation· SFX: gunshotsTranscripts available at https://rustyquill.com/transcripts/the-magnus-protocol/You can find a complete list of our Kickstarter backers https://rustyquill.com/the-magnus-protocol-supporter-wall/Created by Jonathan Sims and Alexander J Newall Directed by Alexander J NewallWritten by Alexander J NewallScript Edited with additional material by Jonathan SimsExecutive Producers April Sumner, Alexander J Newall, Jonathan Sims, Dani McDonough, Linn Ci, and Samantha F.G. Hamilton Associate Producers Jordan L. Hawk, Taylor Michaels, Nicole Perlman, Cetius d'Raven, and Megan Nice Produced by April SumnerFeaturing (in order of appearance) Peter Bramhill as Warden KaneBeth Eyre as The Archivist Shahan Hamza as Samama KhalidFrank Voss as Basira HussainSasha Sienna as Georgie BarkerDialogue Editor – Lowri Ann DaviesSound Designer – Tessa VroomMastering Editor - Catherine RinellaMusic by Sam Jones (orchestral mix by Jake Jackson) Art by April Sumner SFX by Soundly, Catherine Rinella, and Freesound: contramundum, C-V, serøtōnin, Anthousai, breadparticles, martian, Department64, freemusicpromo, vataaa, Pjkasinski3, pawsound, ondondvo, sonicmariobrotha, BlondPanda, egomassive, danhelbling, addison42, SEF7, luksifox, kmash, as well as previously credited artistsSupport Rusty Quill directly by joining our new membership platform at members.rustyquill.com or on Patreon at patreon.com/rustyquillPre-order links for From the Library of Jurgen Leitner: https://rustyquill.com/novelCheck out our merchandise available at https://www.redbubble.com/people/RustyQuill/shop and https://www.teepublic.com/stores/rusty-quillSupport Rusty Quill by purchasing from our Affiliates;DriveThruRPG – DriveThruRPG.comJoin our community:WEBSITE: rustyquill.comFACEBOOK: facebook.com/therustyquillX: @therustyquillEMAIL: mail@rustyquill.com The Magnus Protocol is a derivative product of the Magnus Archives, created by Rusty Quill Ltd. and licensed under a Creative Commons Attribution Non-Commercial Share alike 4.0For ad-free episodes, bonus content and more, join members.rustyquill.com or our Patreon.Pre-order FROM THE LIBRARY OF JURGEN LEITNER, a Magnus novel releasing October 27th: rustyquill.com/novel Hosted on Acast. See acast.com/privacy for more information.

'DISRESPECTFUL TO ANTHONY JOSHUA...' - SAM JONES SLAMS SIMON JORDAN TWEET, 'UNCOMFORTABLE' AJ-PRENGA

Jack McGinn an d Sam Jones discuss calls by a WA skilled migration expert. Plus: Stax liquidators estimate $24m liabilites; New oil refinery would still import crude; and Regis Age Care submit $50m Shenton Park plan.

Sam Jones speaks with Jack McGinn about a decision for no full investigation into Qantas' recent data breach. Plus: Yindjibarndi to buy $1.1b desal plant; Delay for $22m Tsunami site project; Pilbara Ports award $37m road contract.

Tom Zaunmayr and Sam Jones discuss a Pilbara council's use of a futurist and AI to develop its future plan. Plus: State moves forward with overriding concils on planning; New Perth Glory chief appointed; and $55 million abbattoir expansion approved.

Sam Jones speaks with Isabel Vieira about Business News' recent resources feature. Plus: One Nation energy policies in premier's sights; Panel approves $240m St Martins revamp; Wesfarmers, SQM approve $1.4b Mt Holland lithium expansion.

'I'M NO KISS A*SE, I DON'T CARE...' - SAM JONES ON AJ/FURY IN THE US,, DUBOIS/WARDLEY 2 & CATTERALL

This week Mark Pownall is joined by Sean Cowan, Jack McGinn, Isabel Vieira, Sam Jones and Claire Tyrrell to talk about the big events of the week in WA business and politics - including Vault Minerals, transition challenges, lithium and rare earths, Betts and Stax, IR disputes, Bill Gates' interest in NW data centres, Gloucester Park and more.

CAT1RB3456-29111652-24062024transmutation (human) -/- catalyst (alchemical)Incident Elements:· misophonia (breath)· body horrorTranscripts available at https://rustyquill.com/transcripts/the-magnus-protocol/You can find a complete list of our Kickstarter backers https://rustyquill.com/the-magnus-protocol-supporter-wall/Created by Jonathan Sims and Alexander J NewallDirected by Alexander J NewallWritten by Jonathan SimsScript Edited with additional material by Alexander J NewallExecutive Producers April Sumner, Alexander J Newall, Jonathan Sims, Dani McDonough, Linn Ci, and Samantha F.G. HamiltonAssociate Producers Jordan L. Hawk, Taylor Michaels, Nicole Perlman, Cetius d'Raven, and Megan NiceProduced by April SumnerFeaturing (in order of appearance)Sasha Sienna as Georgie BarkerLowri Ann Davies as Celia RipleyAnusia Battersby as Gwen BouchardBillie Hindle as Alice DyerKazeem Tosin Amore as Teddy VaughnTim Fearon as AugustusDialogue Editor – Nico VetteseSound Designer – Meg McKellarMastering Editor - Catherine RinellaMusic by Sam Jones (orchestral mix by Jake Jackson)Art by April SumnerSFX from Meg McKellar, Soundly and Freesound: buzzatsea, ahriik, ThunderQuads, TRP, x3, franckwalden, Breviceps as well as previously credited artistsSupport Rusty Quill directly by joining our new membership platform at members.rustyquill.com or on Patreon at patreon.com/rustyquillPre-order links for From the Library of Jurgen Leitner: https://rustyquill.com/novelCheck out our merchandise available at https://www.redbubble.com/people/RustyQuill/shop and https://www.teepublic.com/stores/rusty-quillSupport Rusty Quill by purchasing from our Affiliates;DriveThruRPG – DriveThruRPG.comJoin our community:WEBSITE: rustyquill.comFACEBOOK: facebook.com/therustyquillX: @therustyquillEMAIL: mail@rustyquill.comThe Magnus Protocol is a derivative product of the Magnus Archives, created by Rusty Quill Ltd. and licensed under a Creative Commons Attribution Non-Commercial Share alike 4.0 International Licence.For ad-free episodes, bonus content and more, join members.rustyquill.com or our Patreon.Pre-order FROM THE LIBRARY OF JURGEN LEITNER, a Magnus novel releasing October 27th: rustyquill.com/novel Hosted on Acast. See acast.com/privacy for more information.

Sam Jones and Isabel Vieira discuss the bi-annual corporate finance feature. Plus; Diesel prices hit Rio's costs; Zempilas confirms One Nations preferences; and Albanese to lead Australia's AI response.

Gary Adshead and Sam Jones discuss leaked government documents revealing how much taxpayer money has been spent on attracting major events to WA. Plus: Chalmers freezes China-linked shareholders' rights; Perth council back $240 million development; and Pilbara unions confirm strike will happen after negotiation failure.

Adapt or die.  There is no other choice.  The laws of nature are as true for the retail industry as they are for any aspect of life, and the next existential crisis looms just around the corner.  Sound dramatic?  Well, it is.  The stakes are real and the bar of expectation is high. So how is it that a 4th generation of Nordstroms has, yet again, evolved their legacy brand into relevance for the modern age?  As e-commerce platforms and direct-to-consumer businesses continue to pull customers out of physical stores, competitors scramble for market share, completely altering the playing field, constantly changing the rules of the game.  Do people really care about how they get their products, just so long as they get it now?  Can anyone tell the difference when a robot picks their wardrobe?  How does one person's unique human experience inform and influence the success or failure of a nation-wide company in 2026? Join us for this special edition of The Nordy Pod as Executive Producer, Sam Jones, steals the host seat, pitting Pete against the biggest brain-busters of our time.   It's survival of the fittest, and the herd has thinned out! If you'd like to learn more about the work of Sam Jones, check out samjonespictures.com Thanks for tuning in to episode 114.  We hope you enjoy it!  Did you know that YOU can be on The Nordy Pod? This show isn't just a one-way conversation. We want to hear about what Nordstrom looks like through your eyes. Share your Nordstrom experience, good or bad, by giving us a call and leaving a voicemail at: 206.594.0526, or send an email to nordypodcast@nordstrom.com to be a part of the conversation! And, be sure to follow us on Instagram @thenordypod to stay up to date on new episodes, announcements and more.

Gary Adshead and Sam Jones discuss the recent moves in Premier Roger Cook's cabinet. Plus: Regis out of Vault race; Ministry reshuffle; and Gloucester Park plan update.

It has been years... what a wonderful reconnection with Sam Jones. Here we are at his 2%Jazz Hillside location talking about what makes a great cup of coffee. In the hospitality industry for more than 3 decades Sam has created a welcoming 3rd place for you to meet at; what he offers as a brew really reflects his skills. What a pleasure to spend part of an afternoon exploring his journey and thoughts on roasting and brewing.

Mark Pownall is joined by Gary Adshead, Sam Jones and Claire Tyrrell to discuss the big events of the week in WA business and politics, including a cabinet reshuffle and a byelection, uni mergers, Pilbara IR, Telstra's outage, cyber attacks, building stats, Cultural Centre blowout, Vic Park, Vasse and Yallingup.

Mark Beyer speaks to Sam Jones about the growth of in-house construction divisions. Plus: BHP workers to strike at Port Hedland; Cockatoo Island Mining in administration; and Sevens Group buys Victoria Park land.

Mark Beyer and Sam Jones discuss a partnership between Wesfarmers and Built. Plus: $1 billion solar farm and battery approved; Wayfinder's $11.5m expansion green lit; and Brightwater take Ramsay's Attadale hospital.

Mark hears about the preparation involved in setting up the Fettercairn Show which this weekend celebrates its 190th show, and the 200th anniversary of the Fettercairn Farmers Club which runs it. The committee tell him what sets it apart from other shows.Rachel is on the Solway coast exploring the RSPB Mersehead Nature Reserve. Mersehead is home to one of the rarest amphibians in the UK and has a huge range of different habitats.This week's Scotland Outdoors podcast features Mark learning about attempts to save the rare twinflower in the Abernethy Forest. We hear an excerpt of Sam Jones from charity Plantlife showing him some of the success they've had so far.If you've been in Edinburgh recently, you may have spotted the Floral Clock in West Princess Street Gardens. It's the oldest one of its kind in the world and this year therapeutic horticulture charity Trellis are the organisation being celebrated by the clock. Rachel went to see it all being planted up and hear about its history.North 58 Sea Adventures run boat trips into the Moray Firth from Lossiemouth and Findhorn. Mark climbed aboard a trip from Findhorn with skipper Peter, and some enthusiastic dolphin spotters to see if they could catch a glimpse of any.We chat live to Pete Moore who is undertaking a challenge to see all of the 29 species of butterflies that are native to the Scottish Highlands. He's cycling to all the different locations, and we hear how he's been getting on so far.And we celebrate some unusual wildlife encounters and your wildlife poetry after last week's story of an amorous grouse sparked you to get in touch.Rachel finds out about an Aberdeen University project which involves studying the sounds of two coastal areas, Torry in Aberdeen and North Yell in Shetland which are both undergoing economic and cultural transformations. She hears some of the sonic postcards being created at Greyhope Bay.

Mark Stephen hears about attempts to save the twinflower in Abernethy Forest

This week on talkBOXING, in association with DAZN, Simon Jordan, Paul Smith are joined by Adam Smith and Sam Jones. The guys look at all the latest boxing news, including Tyson Fury vs Anthony Joshua potentially taking place in Las Vegas and Moses Itauma vs Filip Hrgovic being announced for August 29th at the O2! Hosted on Acast. See acast.com/privacy for more information.

Sam Jones and Tom Zaunmayr talk about the recent Indigenous Business publication. Plus: City of South Perth's latest drama; Chis Ellison's successor; and National Storage deals in WA

Sam Jones and Nadia Budihardjo discuss the Asian engagement feature in the recent Business News magazine. Plus: Inpex settles Ichthys strike; King backs BHP workers; and $1b Gingin battery plan approved.

Sam Jones and Tom Zaunmayr discuss today's RBA rates call. Plus Victor Goh set to sell North Freo block; Tattarang chief to take helm of Western Force; and $28 million Willagee retirement village approved.

Sam Jones and Nadia Budihardjo discuss the latest on BHP workers' strike in Port Hedland. Plus: Woodside blocks Inpex's Browse bid; US Navy heads to Henderson; and $38m Vic Park hotel plan.

Mark Pownall is joined by Sean Cowan, Sam Jones and Ella Loneragan to discuss BHP's $160m investment; Northern Star; Browse; GenusPlus; the West Coast Eagles; federal tax changes; Ampol; Innovaero; property news; and the latest house prices.

In Episode #15 of the Five Stripe Playbook, Nick is joined by Sam Jones from Five Stripe Final to review Atlanta United's season so far. Topics include: - How much cap room do Berrocal and Galarza's departures give the team? - Grading Tata Martino's performance in his return. - Despite all of this, does the team still have a path to the playoffs? - YOUR listener questions. And more! What are your thoughts? COMMENT TO JOIN IN! --------- We've launched written content for the 2026 season! Our newly dedicated writers room is working day and night to provide FREE written match analysis, breaking news, opinion pieces, and much more on your Atlanta United. Sign up for the FREE membership on Patreon to get all written content delivered straight to your inbox the moment we publish! Join us! http://patreon.com/atlutdfantv Donate: www.paypal.me/atlutdfantv --------- ▶ Find our podcast in audio form on your favorite podcatchers! --------- ▶ Support the channel while you shop for ATL UTD gear (at no extra cost to you!): https://www.amazon.com/shop/atlantaunitedfantv --------- ▶ COP FROM OUR SHOP (grab some ATL UTD fan gear!): https://teechip.com/stores/tackl --------- About Atlanta United Fan TV: We are created by fans for the fans of Atlanta United and soccer. Join the community to get in on the conversation! Bringing you fan cams, podcasts, vlogs, mini-documentaries and much more! If you're a Five Stripe, we want to hear from you! Whatever you want to say about ATL UTD you can say it in the comments below. And to get in touch with us, connect with us: ▶ INSTAGRAM: https://goo.gl/9uOLVn ▶ BLUESKY: @atlutdfantv.bsky.social ▶ TWITTER: https://goo.gl/5uc709 ▶ TWITCH: https://www.twitch.tv/atlutdfantv ▶ DISCORD: https://discord.gg/C4RXb2b ▶ FACEBOOK: https://tinyurl.com/y3ga5mst ▶ SNAPCHAT: atlutdfantv17 ▶ TIK TOK: atlutdfantv --------- #ATLUTD #UniteAndConquer #MLS Learn more about your ad choices. Visit megaphone.fm/adchoices

Mark Pownall is joined by Sean Cowan, Sam Jones, and Claire Tyrrell to discuss leadership, emissions, tax concerns in the mining lobby; defence developments; start-up news; and major property deals.

Send us Fan MailAs MayGann continues, Dylan is joined by Martin to look at the EDA 'Vampire Science' by Kate Orman & Jonathan Blum and the DWM comic strip ' Children of the Revolution' by Scott Gray. 

Mark Pownall is joined by Tom Zaunmayr, Ella Loneragan and Sam Jones to discuss fracking in the Kimberley, the City of Perth's dramas, a failed solar project, MinRes' lithium revival, Victor Goh's legal dramas, the OBH development pushed out again, Sorrento Beach project, data centres, and startups hit by the budget.

Sam Jones speaks to Nadia Budihardjo about Emyria, a Perth-based company put in a strong position after a recent US executive decision. Plus: City of Perth hires law firm to investigate suspended CEO; the latest unemployment rates; and Madeleine King slaps down One Nation gas policy.

Sam Jones and Nadia Budihardjo discuss the recent Business News lawyers feature. Plus: Perth Council's 'simply unbelievable' move; Senior WA CFMEU orgnaiser banned from site; and Westbridge Funds Management acquires two propertiers to pass $1bn.

Hello and Welcome Back!It was great to chat with Sam Jones recently to debrief his win in the latest Cisco Series event up in Taupo at the Entelar Group Invitational. Sam gave great insight into life playing on the Hotel Planner Tour over in Europe, and talked about some of the great golf in his home Province in Taranaki. We are proud to be presented by Power Turf NZ. Who are New Zealand's leading providers in Turf Care Equipment and Golf Carts. Check them out here: https://www.powerturf.co.nz/

This week, Sam Jones, Executive Director Corporate Services, Office of Public Prosecutions Victoria explores the rise of the "cybernetic colleague": using AI to expand organisational capacity and take repetitive work off people's plates, so teams can focus on more strategic, human, and high-value tasks. It looks at what this shift means in practice, and how leaders can set teams up to adopt AI confidently rather than resist it. The conversation also focuses on what responsible implementation requires, especially in legal and justice settings: clear AI governance, guardrails, and ethical boundaries. It unpacks how to capture efficiency gains while still applying the right level of human judgement, accountability, and oversight where decisions carry real-world consequences. Sam Jones, Executive Director Corporate Services, Office of Public Prosecutions Victoria For more great insights head to www.PublicSectorNetwork.co    

Party drugs are out, and injecting grey market peptides with your LinkedIn connections at Silicon Valley house parties is in. Yes, the biohacker tech bros have peptide dealers in China who are sending them dubious chemicals to construct things like "the Wolverine stack," which are supposed to make them more alert and/or younger and/or tanner? This doesn't make any sense, which is why we brought in our friends and actual scientists from Tiny Matters -- Dr. Sam Jones and Dr. Deboki Chakravarti -- to explain to us the science (or lackthereof?) behind the peptide craze. LinksTiny MattersFind Us Online Bluesky: https://bsky.app/profile/wowiftrue.bsky.socialTwitter: https://twitter.com/wowiftruepodInstagram: https://www.instagram.com/wowiftruePatreon: https://www.patreon.com/wowiftrueWebsite: https://wowiftrue.com/ Email: wowiftruepod@gmail.comAbout Us Wow If True was created by Isabel J. Kim and Amanda Silberling. Our editors are Allison Mills and David Newtown. Wow If True is a member of Multitude, a podcast collective, production studio and ad sales provider.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

'I WAS GENUINELY WORRIED FOR FABIO'S HEALTH' - SAM JONES ON BEN DAVISON CRITICISM & DUBOIS v ITAUMA?

'HE IS A COWBOY. I FEEL SORRY FOR DUBOIS'- FABIO WARDLEY'S MANAGER (MICHAEL OFO) RIPS INTO SAM JONES

'ASKING STUPID F**** QUESTIONS' - SAM JONES DOESN'T HOLD BACK & TEARS INTO FABIO'S MANAGER MIKE OFO

Can Frank Warren really stay neutral when two of his fighters are battling it out for the world heavyweight title? Buncey sits down with the Queensberry boss to get his thoughts ahead of Saturday night's huge dust-up, plus they discuss Arsenal's hopes of getting the job done in Budapest in a few weeks' time. We also hear from Daniel Dubois' manager and advisor, Sam Jones.

Adam Catterall and Spencer Oliver are joined by former two weight world champion Paulie Malignaggi, Trainer Don Charles and Sam Jones at the Fabio Wardley vs Daniel Dubois final press conference, in the latest edition of the Fight Night Daily podcast.Check out talkSPORT's Socials:

Sam Jones and Nadia Budihardjo discuss WA diving-turned-robotics company Dredge Robotics. Plus: State moves toend no-grounds evictions; $40m Bunnings for Dalyellup; and Red Gully flag Gingin battery system.

PRL 4-15-26 Sam Jones, Ken Watlington, Donnell Coley, Down East Bird Dogs, Justin Behr by Pirate Radio

EPISODE 392 Sam Jones joins PRL to talk about his recent appearance on the TV show Top Chef by Pirate Radio 92.7FM Greenville

'AJ ISN'T DANCING TO FURY'S TUNE...' - SAM JONES ON FURY CALLING OUT JOSHUA & CONOR BENN PERFORMANCE Learn more about your ad choices. Visit megaphone.fm/adchoices

If someone asked you about French, Korean, or Thai food, you could probably name some signature flavors and dishes. I certainly can. Well, what about American food? What stands out for you there and what IS it, really? Today we're going to dig into the roots of American cuisine with food journalist David Page, who initially was an investigative journalist but turned his attention to food. And he's author of a book called Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes. But you might also know David's work from television. He was executive producer on the hit series Diners, Drive-Ins, and Dives for 11 years. He has two Emmy awards and has his own podcast series, which is excellent, called Culinary Characters Unlocked. Interview Transcript So, here's the book: Food Americana. It's really a wonderful read and, you know, every case study you go through in the book, like pizza, Chinese food, Mexican food, every one is completely fascinating. I'd love to dive in and hear more about your thoughts about how all this unfolded. So, is there such a thing as American cuisine and how did you come to write this book, Food Americana? Well, the short answer is yes, there's American Cuisine. I came to write it out of personal experience. I became really deeply interested in food when I was posted overseas for NBC News as a producer and traveling from country to country, pre-Internet. And not ever having expected to leave America. I mean, they called me up one day and said, Hey, you wanna move to England? And from there I moved to Germany and then Budapest, Hungary. I was remarkably unprepared for all of the places I was being sent. And I kind of had a study pretty quickly. And I found that one of the best ways to understand a country or culture was through its food. You know, why do they eat so much wild boar in Tuscany? Well, because it was historically a poor region. And if you wanted to eat, you had to kill something. And what you were most likely to find that you could kill was a wild boar. When you go to Strasburg in France, why are you eating Germanic choucroute, which is, you know, pork on top of sauerkraut. Well, that reveals to you that that area went back and forth in terms of which country owned it forever. And that really awakened in me a deep interest in food. When I got back to the States, I eventually ended up creating Diners, Drive-Ins and Dives. And that got me deep into American food, if you will. And, more and more over time, I stockpiled stories and interests and decided as all TV producers do eventually, whether they actually act on it or not. Everyone thinks it's easy to write TV and it's hard to write a book. Those of us who are TV producers carry a chip on our shoulder because frankly, it's harder to write for television. You can't just sit down and type out whatever you want to type out. You've got to figure out the words that integrate with the pictures and that can move the pictures forward. But, you know, we all think we have a book in us, and I said, what interests me? And it was this. And I dived in; thoroughly enjoyed the process. To answer the other half of the question, I came to the conclusion looking at everything that I had put on Diners, looking at every place that I liked eating in various towns, there was a cuisine. It was something we constructed, much like we constructed American democracy out of other countries and cultures. And you know, when you go to a Chinese restaurant in America, all of us have gone with that real bore who looks up and says, this isn't authentic Chinese food. Well, no, it's not authentic Chinese food. It is authentic Chinese American food. Just as, with the exception of something called polpette, which are very small round meatballs, there are no meatballs as we know them in Italy. When the poorest of the poor left Southern Italy to come to the United States in the 1800s, to their shock when they got here, they found out that being poor here was different than being poor there, where even pasta was considered a luxury item and only enjoyed on a Sunday, if ever. Here, poor people could afford meat. And that is what created Italian American cuisine, which is to a great extent based on abbondanza, you know, a whole lot of everything. I live in New Jersey where red sauce cooking means open your belt and, you know, strap in for a few hours of absolute gluttony. And we've done that with bagels from Poland. In Poland, they weren't quite what they are here. But they were similar, and they were sold by Jewish peddlers in the streets on long sticks. Because they had holes in the middle, you could, you could stack 'em on the sticks and young kids would walk around the town square shouting in polish. I don't know the actual words but shouting something that translated as bagels and lemonade. When Jewish immigrants arrived in the United States, packed into the Lower East side into tenements, they did what they knew how to do. And bakers started making bagels which then became far more than a Jewish food. They became a New York food. And then in horribly awful incarnations, they became an American food. I would argue it's still hard to get a decent bagel outside of New York for any number of reasons, but bagels are American cuisine now. They're not the bagels per se that were eaten in Poland. But there's something from another country that we took and made into our own. And by the way, the cuisine continues to evolve. It now includes Vietnamese banh mi. As more and more cuisines are sampled here, they're modified by the lack of availability of original ingredients for the immigrants who are here who have to look for alternatives. And they're modified to suit broader tastes. You know, the original spices of much of Mexican cuisine... and when I say Mexican cuisine, it was basically the food of the Nortenos, Northern Mexico, because as with all countries, Mexico is a combination of cuisines based on regionality. But, when Americans started sampling, quote, Mexican cuisine, unquote, much of it was too hot for us. For the most part, those people who had lived in what was Mexico who were now living in America after the Mexican American war, when America seized half of Mexico. Those who opened restaurants realize that, you know, if you want a broader clientele, you better tone things down. That's the Americanization of another culture's food, and that is American cuisine. I'm hoping you wouldn't mind taking a little detour and talk about how magical it is to connect with a culture through food and through the people you meet in that context. You and I were talking before we started recording and you mentioned a trip you made to Spain and how wonderful this particular connection was. And I was thinking about some things I've done recently that have connected me with people and their history through their food. And there's something very magical about that. But tell us about your trip to Spain because I thought it was very interesting. My wife and I went to Spain a few years ago, and I had worked in Spain a fair amount when I was overseas as a journalist. But I'd never really had the opportunity to do much vacation in Spain. And I can't remember if it was Madrid or Valencia, it may have been Valencia. But we signed up for a half day cooking course. And we showed up and it was taught by somebody's grandmother. I made the mistake of trying to be polite and use my leftover high school Spanish, and I was the only one who in the class who did. So, she decided I was fluent, which I'm not. But she and I had a lengthy conversation during the class, which consisted of her saying things I did not understand in me nodding my head and saying, si. But it was just a remarkably wonderful experience to have my hands on and in and be learning about another culture. You know, one of the things I realized when I first started traveling much of the world for NBC and again, I had never expected to be sent overseas, was that there are a million ways to do things. You know, this is going to sound kind of gross, but until you go overseas and you realize there are different shapes to toilets, you know, people look at the same problem and figure it out in slightly different ways. You learn that there are multiple ways to approach things, to address things, to do things. And first of all, the cooking in Spain is extraordinary. And it's an underappreciated cuisine here in the United States. But, you know, we're in cooking class making a Spanish tortilla, which is not a Mexican tortilla. Mexican tortilla obviously is a disc of dough, either corn or wheat, depending upon the region. A tortilla in Spain is an omelet, but more than an omelet, it's kinda like a frittata. It's a very thick, almost spongy, egg-based product with potatoes in it. And making that and learning how to make that and the way that this teacher had clearly been making it, that she had learned from her mother, who had learned from her mother. You know, you turn it upside down to get it out of the dish. It was just a wonderful experience. And look, I've been fortunate enough to have that experience in any number of countries. This one, wasn't terribly culinary, but I was in Moscow in a bar frequented by locals. And this was under the Soviet Union; it was a long time ago. But they had the bars for Westerners where they took dollars and served the good vodka, which Russians could not get by the way. I mean, there was no Stoli for Russians. But we were in this real low rent bar and a guy sat down next to me with Asian features. And through, kind of, hand signals and some assistance from I guess one of the NBC translators or something, we exchanged life stories. It turned out he was visiting from Siberia to do some kind of business. Had never been to the big city. And he had... everything in the Soviet Union was crappy. I mean, it was made of plastic. He had a plastic briefcase. But he was here on business apparently. And as we got drunker and friendlier and you know, arms around each other and hail fellow well met, he opened his briefcase to reveal that it was filled with salted fish. He had brought his own delicacy from home because you never know what you're going to find in the big, bad city. And sitting at that bar, I had me some Siberian salted fish and it was damn fine. What a neat experience. Oh, it was fantastic. Just fantastic. You've reminded me, and I was mentioning this to you as well, but I love barbecue of all kinds from all places. And the North Carolina form of barbecue is typically pulled pork. And the Eastern part of the state is famous for cooking whole hogs, the Western part for cooking just the pork shoulder. But in the Eastern part they say they talk about cooking everything but the squeal. And there's a local restaurant in Raleigh, which is about a half hour for me and where I live in Durham. And there's a well-known barbecue icon in North Carolina named Sam Jones, who's the third generation of his family to run a restaurant in a little town called Aiden, North Carolina, which is frequently considered the best barbecue place in the state. Sam, at his restaurant in Raleigh, was running a half a day intensive workshop for those of us out there in the world who want to learn more about it. I took that workshop and it was a wonderful experience just like you're talking about. Because not only did I learn about the techniques of cooking the food and I was in their smokehouse, and it was just a great experience. But this fellow, Sam himself, was a really interesting character. And to hear about his family history and what the food means to them and how they learned the traditions and stuff was just absolutely fascinating. And I'm reaching for, I got a copy of a book he wrote on whole hog barbecue. There's Sam himself and with... Daniel Vaughn the writer. Yes, that's exactly right. What a great experience. I feel as you do that connecting with cultures through their food and meeting the people is just an incredible experience. Let's get back to your book now, Food Americana. So, you gave us the example of bagels, you talked a little bit about Chinese food, but give us some more richness to how these foods might have begun and what kind of forms they took in America. And I know you talked about pizza as one example. I thought the pizza one was especially interesting. Part of it is because I spent many years of my career at Yale University and was surrounded by New Haven Pizza, which was unbelievable. Which is called what? Apizza? Apizza. Yes. Well, that's coal-fired thin crust, right? Coal-fired. You know, I could go in one of those restaurants and just order crust and be happy. It was that good. What I found interesting in researching one of the New Haven pizzas that's legendary is clam pizza. And what I learned was that the clams weren't from Connecticut. That they were brought in from someplace else. I just assumed, because, you know, you got the water there that that was a local thing. And apparently it was not, which surprised the hell outta me. I mean, I live on the coast of New Jersey and there's a place down here that does its version of clam pizza and it is local clams. Oh, that's interesting. Pizza was the food of the poor in the South of Italy. Pizza was basically dough with a little bit of tomato. And if you had a couple of bucks that day, that week, maybe you put a piece of lard on top. I mean that, that was it. And when the immigrants began arriving in the United States and found that good food was easier to obtain, that's when pizza started to morph into what we know it as today. Now the wheat in Italy was different than the wheat here. The form of a fire being used was different. I'm trying to remember, I guess it was coal in New York at the time, and wood in Italy. So, you ended up with a different kind of crust in terms of airiness and crispness. But what you also ended up with is a perfect example of the development of American cuisine. Which is every place that pizza went, it was different. It evolved based on what was available in a particular region. You've got pizza in, I think it's St. Louis, maybe Kansas City, where they use kind of a processed provel cheese. I guess it's St. Louis. Because that's what they had. That's nothing. It's not mozzarella. It's not Parmesan. It's the local cheese. Or you have pizza in Old Forge, Pennsylvania, that was created for the miners by a bar owner using what is rumored to have been government cheese. These were poor people. So that's how that developed. You've got Detroit Pizza, which is having a renaissance moment now, but it has its square shape because it was initially baked in these blue steel automotive pans. They may have been oil pans that were liberated either from an auto factory or a parts supplier. You know, Chicago Pizza certainly developed in a unique way, although there are two kinds of Chicago pizza. There's the deep dish that, it's really a frigging casserole. And then there's cracker thin pizza that, that's delightful. But you see pizza developing according to what's around it. I mean, it's the perfect example of local, regional, seasonal. And then as pizza became a self-perpetuating thing, it then became a kind of a palette for creative American chefs to go nuts. The iconic decision being Wolfgang Puck at Spago in Beverly Hills. Putting what would be politely called smoked salmon, what else? New York Jews would call lox on a pizza with creme fresh and, you know, reinventing the world. In fact, the real reinvention of pizza in that way occurred at California Pizza Kitchen in California, where barbecue chicken pizza became a big deal. And pizza continues to evolve. I mean, I had a debate the other day with the owner and chef at an Italian restaurant about whether or not pineapple goes on pizza. And I obviously, I think that Hawaiian pizza with pineapple and ham is a war crime. He argues that doing what he does, which is a not canned pineapple but fresh pineapple that is macerated, chopped, and served with, I think, pork cheek as opposed to ham. Some more subtle, substantial use of pork that is in fact a terrific combination of flavors. And I'm not going to argue with him because that actually sounded pretty damn good. It does sound good. You know, pizza continues to evolve. What's interesting with pizza is, and I have this complaint with so much of how Americans consume food, is that given the choice between a great local pizzeria and BS factory like Dominoes, so much of America picks Dominoes. I mean, at the time I wrote the book a few years ago, 60% of pizza was sold at chains; 40% was sold at independents. But why, why would you possibly pick this cookie cutter piece of crap when somebody down the street from you is doing it right? You just remind me of so much, and when you mentioned Old Forge, Pennsylvania, when I read that in your book, I have a good friend who lives in Philadelphia. And I got in touch with him. I said, oh, I need to come up to Philadelphia, and we need to make a road trip to the Martin Guitar Factory in Nazareth, Pennsylvania. And then go down to Old Forge and try this pizza David Page was writing about and stuff. And it's just fun to do this. And I did this recently. I told you earlier, I'd made a road trip and driven part of Route 66 through Oklahoma. And stopped in this little town El Reno and had the famous Oklahoma onion burger at Johnny's and sat at the counter and talked to the cook. And I enjoyed that as much as any four-star, high end, hundreds of dollars meal. It just, it's fun. Well, but there is a misunderstanding of what good food is. I liked, well, many things about what Pete Wells did when he was a New York Times food critic. But one of the things I really liked was the fact that he evaluated restaurants based on their intent. You could be a three-star taco stand. If the promise you are making to someone is, I'm gonna make you the best goddamn taco you ever had. You have to evaluate that based on that. Not, is it La Verna dining? And frankly, our hangup with and fascination on high end haute cuisine, $350 a plate, little, tiny morsels of shit. I much prefer real food. And, you know, the foodie culture goes nuts for stuff that is fru fru, and they did this, and they did that. Making the perfect hamburger in El Reno, Oklahoma, and you know, I talked about how in Tuscany boar was the food of poverty. Onion burgers, which are considered by some purest to be the finest form of hamburger came out of, I think it was the Depression. It was certainly a time of poverty. Where you stretched a burger by adding onions to the meat. And that's a wonderful, wonderful thing. Now, I don't think it was... is El Reno outside Oklahoma City? Yes. It's within an hour drive. Yeah. It's near Tinker Airbase. El Reno is where, I included this in the book, there is a fabulous sushi restaurant in a gas station. Now the local clientele heavily Air Force people who have been in Asia, but apparently, it's phenomenal sushi. And interestingly enough, I just interviewed the chef owner of three restaurants in Oklahoma. He has a restaurant called Gray Sweater, which is highly upscale, and he has a couple of others. He was telling me that the food scene in Oklahoma has been really, really booming under the radar. And I went to school in Oklahoma. I was thrown out of both major state universities. And you know, back when I went, it was great chicken fried steak. There was some barbecue that was basically Texas barbecue that had migrated North. But I didn't see Oklahoma as culinary heaven. And apparently, it's quite the place to eat these days. I would agree with that. I went to some really fine restaurants when I was there. Plus the people are just lovely. Oh, yeah. And by the way, you talk about American cuisine. And I'm not sure if there was a direct evolution, but clearly it's an Americanized form of schnitzel. It's hard to, if you live in the East coast and you haven't had a chicken fried steak...you have no idea what you're missing. But again, food of poverty. You take a bad cut of meat, you tenderize it by beating the hell out of it with a mallet, then you dip it in egg and flour and you deep fry it. I mean that's... Oh, and the right gravy on that. Oh yeah. The cream gravy. Yeah. And, you know, don't mention it to your cardiologist, but I fell in love with that and as a college student with pure grain alcohol when I was in Oklahoma. So, it did have a couple of things I liked. I might have recorded 300 podcasts or something like that, but none has made me as hungry. This is good, right? Oh, it's great. So, let me end with a final question. And I think I can guess how you're going to answer this, but if you look at American cuisine compared to the things that it descended from, like foods from Italy and Mexico, and China and things. Is it just different? Is it authentic in its own right? Is it better worse? How do you think about that? It is wonderfully different. It has an antecedent. It's like looking at a German Shepherd and also being aware it was once a wolf. They're two completely different species. And some of the traits of one are reflected in the other, but they're different cuisines. I mean, I've spent a lot of time in Italy, thank God. And second to Spanish food, it's probably my number two all-time favorite. But, when you look at American cuisine, red sauce Italian is among my favorites. They're totally different cuisines. Chinese food, the same. You know, there's a great book and documentary In Search Of General Tso, in which the writer, Jennifer A. Lee. went looking for the guy who invented General Tso's chicken in Taiwan. And she found him and showed him what his invention had become in America. They bear no resemblance to each other. He was shocked. But I love general. Now, I can't eat it much because had a diabetes scare and had to lose a bunch of weight. But it's a wonderful dish. It is about as Chinese as Matzo. You know, it's an American invention, but remember, American Chinese food began in California after the Gold Rush when a whole bunch of Cantonese people came over to search for gold and they set up restaurants. Some came to set up restaurants for them, and they realized that Americans didn't eat offal, and much of Chinese cuisine is, you know, a nose to tail. So, they either invented or reinvented chopped suey with Americanized proteins and that's what kicked off the Chinese food boom. And there's this mall in Flushing New York that serves the food the way it's served in China. This stuff, it'll blow your mind. It's extraordinary. But that doesn't make the food that you get at a good Chinese American restaurant invalid. It's just wonderfully different. BIO David Page is the President and Executive of Page Productions. He is a two-time Emmy award winning Executive Producer with a focus on culinary projects and a special expertise in creating entertaining and engaging programming that combines the highest production values with the richest storytelling. Page is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. He is also an author, having written the book Food Americana about the evolution of American cuisine. And he is now producing and hosting the podcast Culinary Characters Unlocked, featuring entertaining but substantive interviews with important people in the world of food.

Day 28 of the legislative session was a busy one, with more bills achieving final passage. We'll catch you up. Todd's guests: State Rep. Russell Bedsole State Rep. Sam Jones

‘We must build our hard power because that is the currency of the age,' Keir Starmer declared to the Munich Security Conference earlier this month. It's a sentiment shared across Europe, where leaders have cited Russia's invasion of Ukraine, the rise of Chinese power and US instability to justify substantially increased defence spending. But the rearmament consensus has so far not been accompanied by much detail on where the money needs to go or what accountability there will be for the use of this ‘hard power'. To discuss the origins and implications of Europe's militarisation, James is joined by Sam Jones, European security correspondent at the Financial Times, and Anna Stavrianakis, professor of international relations at the University of Sussex.  Read more on politics in the LRB: ⁠https://lrb.me/lrbpolitics⁠ From the LRB Subscribe to the LRB: ⁠⁠https://lrb.me/subslrbpod Close Readings podcast: ⁠https://lrb.me/crlrbpod⁠ LRB Audiobooks: ⁠https://lrb.me/audiobookslrbpod⁠ Bags, binders and more at the LRB Store: ⁠https://lrb.me/storelrbpod⁠ Get in touch: podcasts@lrb.co.uk

Sam Jones started his career as a GS-7 cyber operator in the Air Force. Today, he's the co-founder and CEO of Method Security, a bleeding-edge, dual-use cybersecurity and AI company that has raised $26M from top investors, including Andreesen Horowitz and General Catalyst. In this BreakLine Arena conversation, Sam doesn't just talk with Zayn (CEO and Host) about cybersecurity; he talks about building for the business effect from the onset. Sam unpacks why his team chose what he describes as the “psychotic approach” of serving Fortune 500 companies and the Department of War from day one. Resilient software isn't a strategic choice but a structural requirement if the government and Fortune 500 are to secure their organizations. And what it means to design a company, technically and culturally, around the hardest missions first.“To become resilient, you need to test the whole of the enterprise all the time where it matters most.”This episode is about more than AI and cyber. It's about raising standards. Building teams with real conviction. Choosing the harder path early so the ceiling stays high later and for the long game.If you're a visionary founder or a purpose-driven top performer building the future with clarity, community, and access to the most ambitious companies in America, join us!Learn more about our Effects-Based Hiring approach here: BreakLine.org

The Guardian journalists Sam Jones and Tom Phillips chart the rise of the narco-sub after a record seizure in the Atlantic. Help support our independent journalism at theguardian.com/infocus