Podcast appearances and mentions of Sam Jones

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    

This Friday's episode sees Daniel get the wonderful opportunity to speak to photographer and filmmaker Sam Jones. Across a plethora of different mediums throughout a varied career, Sam has poured creativity and passion into every project to create long lasting impacts.From 2013-2020 Sam hosted the documentary series "Off Camera", where he conducted conversations with stars that include Daniel Radcliffe, Matt Damon and Jessica Chastain. As a director for advertisements, he recently directed a series of commercials for "OnePlus" featuring Robert Downey Jr, as well as music videos for artists like the Foo Fighters.Perhaps notable is his work as a photographer. Sam's portraits of stars like Sandra Bullock, George Clooney, Bob Dylan and Jack Nicholson to name only a few have appeared on the covers on renowned publications from Vanity Fair, Rolling Stone, Esquire, GQ, Time, Entertainment Weekly and Men's Journal. On today's episode, Sam will be sharing incredible anecdotes from his career, such as photographing the legendary Heath Ledger during the promotion of "Brokeback Mountain". He'll discuss what it was like meeting and capturing images of then President Barack Obama and how his early years shaped and defined what he would ultimately go on to excel at.Plus he'll discuss what it was like working for iconic magazines such as Rolling Stone.All of this & more on today's episode of "Creatively Me".Sam Jones - https://www.samjonespictures.com/Sam Jones on Instagram - https://www.instagram.com/samjonespictures/?hl=enConnect with Daniel on Instagram - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/d.heaphymedia/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Connect with Daniel on Facebook -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠https://m.facebook.com/100067449105174/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Connect with Daniel on LinkedIn -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠https://ie.linkedin.com/in/daniel-heaphy-4984381a3⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Daniel on IMDB -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠https://www.imdb.com/name/nm13256427/?ref_=nv_sr_srsg_0_tt_1_nm_7_q_DANIEL%2520HEAPHY⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Email - creativelymepodcast@gmail.com“Creatively Me” Theme Music by Bukky -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠https://open.spotify.com/artist/1v7rqTLaVA3Ce6Q9R98dSq⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Daniel Heaphy is a twenty-six years old graduate of a BA in Creative Digital Media and an MA in Film & Screen Media. He is a writer, actor, filmmaker and podcast host. His short-film work has been screened in festivals across Ireland and the UK. His debut novel for children and teens "Breanne 1975" was released in August 2024. He launched the podcast "Creatively Me" in February 2024.

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?

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

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

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

Sam Jones and Tom Zaunmayr discuss the recent North West edition of Business News magazine. Plus: State purchases four million litres of fuel for reserve; Norup + Wilson founder's August apartments approved; and Qantas put Sydney to Busselton on hold.

Mark Pownall, Sam Jones and Gary Adshead discuss the news of the week, including fuel movements; BHP industrial action; El Caballo Blanco's future; ECU's $72m purchase and more.

Tom Zaunmayr and Sam Jones discuss the 50 most powerful people in the state's North West. Plus: Feds ink deal with Ampol and Viva to secure supply; Home completions slip once again; and Main roads secure two Naval Base properties.

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

'I HAD TO APOLOGISE TO EDDIE..' - SAM JONES ON SH*TING HIMSELF WITH WILDER, CHISORA & JACK CATTERALL Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello and welcome back! It was a pleasure to sit down with Luke Toomey recently to discuss his return to professional golf at the Entelar Group Invitational in Taupo as part of the Cisco Series. Tooms will be joining the likes of of Josh Geary, Sam Jones and Kerry Mountcastle in the pro-am event across 2 days at Wairakei International and The Kinloch Club. It was great to hear Tooms' expectation for the event, some of his favourite holes across the 2 courses in addition to chatting through some of his recent visits including TPC Sawgrass and Pinehurst. On the back-end we will hear from Mark Jurgeleit, who is the founder and organiser of the series. Mark runs through the notables in the field, the structure behind the event in Taupo and more. 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/Note that this episode is also available on our Youtube Channel: https://www.youtube.com/@TheYBNZ

'THAT IS ABSOLUTE B******' - SAM JONES GOES OFF ON EDDIE HEARN COMMENTS / CONOR BENN, KEITH CONNELLY Learn more about your ad choices. Visit megaphone.fm/adchoices

Sam Jones and Nadia Budihardjo discuss shadow AI and how it has impacted professional services firms in WA. Plus: Energy Minister's plea; Business confidence falls; and BGC class action update.

Sam Jones and Tom Zaunmayr discuss fuel furor , mining moves, property purchases and other big stories of the week.

'EDDIE IS ON SOME F***ERY' - SAM JONES RAW! ON HEARN/DANE WHITE, WARDLEY/DUBOIS, ZUFFA BOXING & MORE Learn more about your ad choices. Visit megaphone.fm/adchoices

Sam spent years at the Air Force and Palantir before deciding to build Method Security. Instead of launching an MVP and iterating with customers, he did the opposite: he shut out the world and built in the dark for a year based on his own conviction.In this episode, Sam breaks down his contrarian approach to building a platform for the enterprise and government. He reveals how he raised millions from Andreessen Horowitz with just a prototype, why he refuses to hire a sales team, and how he landed a seven-figure contract right out of the gate.Why You Should ListenWhy he ignored the "talk to users" advice and built in the dark for a year.How to raise a $5.5M seed round from a16z in just 3 days.The "2-Hour Bootcamp" strategy that shortens enterprise sales cycles.Why keeping your engineering team dangerously small creates speed.How to turn a design partnership into a $1M+ contract.Keywordsstartup podcast, startup podcast for founders, product market fit, cybersecurity, a16z, Palantir, enterprise sales, design partners, government contracting, founder led sales00:00:00 Intro00:02:00 From Air Force to Palantir00:06:28 The "Shared Notion Space" of Ideas00:10:04 Raising Seed from a16z in 3 Days00:17:23 The "Dark Period": Building Without Users00:22:23 Structuring Enterprise Design Partnerships00:28:48 The "2-Hour Bootcamp" Sales Strategy00:31:03 Why the Org Chart is Flat (15 Reports to CTO)00:34:02 Converting Pilots to Commercial Contracts00:41:07 The Moment of True Product Market FitSend me a message to let me know what you think!

In this Post Shift Shot crossover with the Bread & Butter Collective Podcast — a series created by restaurateurs Sam Jones and Calen McNeil to share the real, non-scripted side of running hospitality businesses — Shawn Soole sits down with the hosts to dig into what it really takes to build, grow, sustain, and lead in this industry.From cash flow realities to brand identity, team development to strategic decision-making, this is hospitality business talk without the hype — rooted in experience, accountability, and real-world frameworks.The Bread & Butter Collective Podcast pulls back the curtain on hospitality business secrets — from financing and licensing to culture and community building.

Nadia Budihardjo and Sam Jones talk about an education panel that highlighted support for students in early schooling years. Plus: Fortescue's Pilbara wind farm; Perdaman buys Amanda Energy; and WA's GST fight.

Sam Jones and Nadia Budihardjo discuss a new research methodology at UWA. Plus: Nine new charges for Escalante; Moonies $750m windfarm approved; and construction starts on $163m hockey centre.

‘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

This week, Andy Scott and Gary Logan are at the Dutch Hall ahead of Fabio Wardley's WBO heavyweight title defence against Daniel Dubois on 9 May.They're joined by Fabio Wardley himself, his manager Michael Ofo, and Dubois' manager Sam Jones to break down the matchup and preview the showdown.Toe2Toe is a Sky Sports podcast. Listen to every episode here: skysports.com/toe-2-toeYou can listen to Toe2Toe on your smart speaker by asking it to "play Ringside Toe2Toe".For all the latest boxing news, head to skysports.com/boxingFor advertising opportunities email: skysportspodcasts@sky.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

Sam Jones, Mark Pownall, Gary Adshead and Claire Tyrrell discuss the dim sum scandal; a $900k government severance package; ECU Mount Lawley's future and other major news of the week.

Sam Jones and Tom Zaunmayr discuss the state government's demersal fishing ban. Plus: Rio Tinto sound warning on emissions targets; PLS revive mothballed lithium plant; and Singaporean developer revives Scarborough plan.

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

Tom Zaunmayr talks to Sam Jones about why a Gnowangerup family's investment in export infrastructure is getting attention. Plus: Red metal tops iron ore at BHP; Mt Lawley campus set for development; Brownes strong despite 'limbo' from stalled sale.

Sam jones is a passionate Christ follower, small business owner and a dedicated Kayak bass angler who competes and wins in many bass tournaments.  Today we begin with disucssing some of the challenges that small businesses face, especailly those founded and owned by Christians. We discuss how chasing dollars often is misleading and can confuse the prupose of your mission. But by trusting in God, you can achieve most of your business and personal goals.  Next we transition into the world of Kayak Bass Fishing. As listeners know, I have interviewed several kayak anglers through the years, and today, Sam shares his insights into why, and how to succeed in kayak angling. The winner of many local and regional bass tournaments, Sam knows how to maximize his efforts for winning in these tournaments.    www.taurususa.com www.cva.com www.himtnjerky.com www.murrelloptics.com www.jumpmedic.com www.christianoutdoors.org www.citrusafe.com www.elimishieldhunt.com www.mossyoak.com

THIS VOYAGE, the Decksperts, MARK A. ALTMAN (Pandora, The Librarians, 50 Year Mission), DAREN DOCHTERMAN (Star Trek: The Moton Picture - Director's Edition) & ASHLEY E. MILLER (writer, Thor, X-Men: First Class) are joined by guest host SCOTT "MOVIE" MANTZ and SAM JONES & MELODY ANDERSON as we pay tribute to the 45th anniversary of the Mike Hodges' cult classic FLASH GORDON.**TREKSPERTS+ SUBSCRIBERS NOW GET COMMERCIAL FREE EPISODES ONE WEEK EARLY! SUBSCRIBE TODAY AT TREKSPERTSPLUS.COM****Join us on our new INGLORIOUS TREKSPERTS DISCORD Channel at: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://discord.gg/7kgmJSExeh⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rate and follow us on social media at:Blue Sky: @inglorioustrekspertsTwitter/X:@inglorioustrekFacebook:facebook.com/inglorioustrekspertsInstagram/Threads: @inglorioustrekspertsLearn all that is learnable about Star Trek in Mark A. Altman & Edward Gross' THE FIFTY-YEAR MISSION, available in hardcover, paperback, digital and audio from St. Maritn's Press. Follow Inglorious Treksperts at @inglorioustrek on Twitter, Facebook and at @inglorioustreksperts on Instagram and Blue Sky. And now follow the Treksperts Briefing Room at @trekspertsBR, an entirely separate Twitter & Instagram feed."Mark A. Altman is the world's foremost Trekspert" - Los Angeles Times

He'll Save Every One Of Us....Yes it's the story of Flash Gordon (Sam Jones), the fictitious quarterback of the New York Jets who inadverdently travels into deep space with intrepid travel agent Dale Arden (Melody Anderson) and crazy-but-misunderstood scientest Dr. Hans Zarkov).  They land on the mysterious planet of Mongo which is ruled by the vicious Emperor Ming (Max von Sydow) who intends to destroy Earth. :o And together, they embark on a crazy sci-fi adventure to try to save their home planet while also encountering various local leaders who may OR may not be able to help them including Prince Barin (Timothy Dalton), Princess Aura (Ornella Muti), and the boisterous Prince Vultan (Brian Blessed).  Forty-five years ago, this comic book adaptation was released into theaters with much fanfare by famous producer Dino DeLaurentis (Serpico, Blue Velvet, Conan the Barbarian, Hannibal) who was hoping that this big budget enterprise would duplicate the success of Star Wars which had come out just three years prior.  Disappointingly, the film received weak box office and weak reviews upon initial release but eventually would grow to be a beloved cult classic on cable and video.....with much of its success due to a slam-bang soundtrack by the band Queen!  And now its legacy lives on very much due to some VERY catchy music featured throughout including the now iconic main theme song perfomed by the band.  Directed by the late, great Mike Hodges (Get Carter, Croupier), it's time to head back to Ming City on our rocket cycle and.......DIIIIIIVE!!!!!Host: Geoff GershonEdited By Ella GershonProducer: Marlene GershonSend us a textSupport the showhttps://livingforthecinema.com/Facebook:https://www.facebook.com/Living-for-the-Cinema-Podcast-101167838847578Instagram:https://www.instagram.com/livingforthecinema/Letterboxd:https://letterboxd.com/Living4Cinema/