Podcasts about Sauce

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Send a textThis week we play a game called Delve -- a card game that fosters opportunities to share all kinds of things.  We hope you have as much fun listening as we did playing!   @tugayspodtugayspod@yahoo.com#lgbt #lgbtq #lgbtqia+ #sandiego #gaysandiego #gaycommedy Gay San Diego comedy LGBT LGBTQ LGBTQIA+@tugayspod tugayspod@yahoo.com#lgbt #lgbtq #lgbtqia+ #sandiego #gaysandiego #gaycommedyGay San Diego comedy LGBT LGBTQ LGBTQIA+Producers: Nick Stone & Andy Smith

(1:00) horny for food (8:30) old people and flip flops (15:00) robert duvall (25:00) judd apatow (37:30) would you rather

On today’s episode of HI Now Daily, we’re talking flavor with Yoshida’s Sauce — from in-store demos to a brand-new Hawaiian Gourmet flavor. Plus, we’re learning more about Spirit Fest and the mission behind Kuanaʻike.See omnystudio.com/listener for privacy information.

THURSDAY HR 5 The K.O.D. - His HIghness get shock to his system. See omnystudio.com/listener for privacy information.

Sup thotties! Back to our regularly scheduled program

The guys talk international games with Parrish sharing his experience in Mexico City, Sauce has the latest sports newsSee omnystudio.com/listener for privacy information.

The guys talk international games with Parrish sharing his experience in Mexico City, Sauce has the latest sports news

Ryan Lavoie, Brooks Childress, and Tom Peavy discuss Auburn baseball & basketball, their thoughts on Kansas State Jerome Tang situation, and some Winter Olympics. Enjoy! Hour 1: 1:00 - Intro 11:45 - Auburn Baseball 21:45 - Auburn Basketball & Keyshawn Hall 35:33 - Birthdays in Sports Hour 2: 51:50 - Kansas State & Jerome Tang 1:03:22 - Phone Call 1:12:40 - Winter Olympics 1:20:00 - Auburn Basketball Tournament Projections Hour 3: 1:38:16 - Sauce discussion 2:03:00 - College Basketball

In 1947 Dave Pace spiced up America with Salsa and this turned into a 90 Billion Dollar category. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not so secret techniques that took famous businesses from mom and pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [ECO Office Ad] Dave Young: Welcome back to the Empire Builders Podcast. I’m Dave Young here talking to Stephen Semple. And the listeners may not know this because we only release these every week or so, right? Stephen Semple: Mh-hmm. Dave Young: But we often record them one after the other. And we just got done recording the episode about Doritos and Tostitos. And now you’re telling me that we’re going to talk about dip, Pace Salsa. Stephen Semple: Pace Salsa. Yeah. Dave Young: So the picante sauce people. Stephen Semple: Correct. Correct. Absolutely correct. Dave Young: And that’s great with Doritos. Stephen Semple: I never thought about it being with Doritos. Dave Young: Really? Stephen Semple: Tostitos, I would, but not Doritos. Dave Young: How about both? Stephen Semple: Okay. Dave Young: I say you can dip a Dorito into anything. I’m in that camp. I’m firmly in the camp that anything dippable is- Stephen Semple: You’re all-inclusive in your attitude towards Doritos and dip. Very open-minded. Here’s the thing I’m going to say. If someone has not listened to the Doritos, Tostitos story, you really should go back and listen to it before listening to this one because there’s certain things that kind of come together in terms of what’s happening in the world. Dave Young: Like chips and dip. Stephen Semple: And these stories are kind of linked even though this story starts in 1947. Well, the Doritos story starts in the late ’50s. They still have kind of a bit of a shared history. Dave Young: These stories that are on a collision course, a deathening. Stephen Semple: They are. And this story’s also not just about pace salsa, but it’s really about the origin of the salsa in the United States as a category, which is a $90 billion category. And the business was started by David Pace in 1947 in San Antonio and was sold to Campbell Soup in 1995 for $1.1 billion. Dave Young: All right. Stephen Semple: So not a bad little payday. Dave Young: Not a bad deal. Stephen Semple: Yeah. So now David Pace was from Louisiana and he moved to Texas after World War II. He had been running a small food business processing sugar substitutes, which were popular both during the war and shortly after the war with rationing because of the sugar rationing. But as rationing was coming off, what he knew is there was going to be less and less of a need for these sugar substitutes. So he was looking for a new idea. And so we have to remember, it’s 1947, food’s kind of boring in the United States. It’s not diverse. It’s bland. It’s meat and potatoes. The condiment that was used to improve food was ketchup. That was the condiment to improve food, right? And Mexican food was not really a thing. About the only thing that people knew about Mexican food, it was spicy. Here’s the part that I came across that really surprised me the most. In New York City, one of the most diverse cities in the world, and certainly the most diverse city in the United States, there was just one Mexican restaurant in the city and New York at the time. Dave Young: In the ’40s? City. Stephen Semple: In the late ’40s, ’47. Dave Young: Okay. Wow. Stephen Semple: There was only one. That was it. Now, you could get Mexican food in the South because let’s face it, 100 years previous, a lot of parts of the South were part of Mexico, right? Dave Young: That’s right. Stephen Semple: As we like to remind ourselves. So here he is in- Dave Young: Well, Tex-Mex started just spreading in. Stephen Semple: Yeah. So here he is in San Antonio. He was stationed in Texas during the war and he’d settled in San Antonio, but he had never had Mexican food because now he’s off the base living in San Antonio and he tries salsa for the first time. And he’s like, wow, this is great. And he decides he needs to bring it to the market. A couple of challenges he ran into. First is how to make it. There’s lots of recipes around. He wanted to make his own version to sell the non-Mexican, so he wanted to tone down the intense flavors. He also needed to be able to jar it so it had shelf life. Here’s one of the fun challenges he ran into. A couple of the recipes he worked with would ferment once put in a jar. Well, what happens in a jar when something ferments? Dave Young: Botulism? Stephen Semple: No, kaboom. They blow up. Dave Young: Kaboom. They blow up. Okay. Yeah. Stephen Semple: So exploding jars, exploding jars of salsas, not really the objective. Dave Young: That’s never a good look either. Stephen Semple: Not really. But he gets it figured out and he brands it as Pace Picante Sauce. So it was first of all, promote it as a sauce, not a dip. And he starts selling it locally. He advertises it in the newspapers, but again, not as a dip as a sauce, like a marinade, something you brush on meat before baking. That was how it was being positioned. Dave Young: Well, it’s still, that’s the label on the jar is Pace Picante Sauce. Stephen Semple: Yeah. Dave Young: I’ve always wondered about that. He did that so he didn’t have to… Well, go ahead. Stephen Semple: But that was just kind of how he thought about it. And so for over a decade, he works on building up a following in Texas. It was building slowly. He liked spicy food, but most people didn’t, because even though he took the spice down, it was still spicy. Now he hires his son-in-law, Kit Goldsbury, and Kit hates spicy food, like can’t stand it, but still thinks he can sell it. And Kit starts at the bottom working every job and works his way up. And there’s a point where Kit becomes more senior. And Pace is now in five states and is making some money. They’re having some success. Dave Young: Good. Stephen Semple: But Kit’s goal is he wants us to become coast to coast. He wants to turn this into a big thing. But here’s what he notices. It’s too hot for northerners, but northerners want flavor because they’re eating Doritos. They’re eating nacho Doritos and cheese Doritos. They’re eating those things. So it’s not like they don’t want flavor. They just don’t want the heat. Dave Young: Yeah. Stephen Semple: There’s a marker for something interesting, unique, and different, but to go national, he needs to mute the heat. Dave Young: Needs to call it mild. Stephen Semple: Right. And around this time, Tostitos takes off and which is being used for dipping and it’s a massive success. So he decides to lean into the dip angle because he saw what was going on with Tostitos and he said, “You know what? We need to make this as a dip, not as a sauce, but I still need to take down the heat.” So he hires tasters to try all the jalapenos out there to find out which is the one that would work the best. Here’s the problem. Taster’s results were really inconsistent. He goes, “Okay, so I’ve still got to solve this heat problem.” So he hires a food scientist to engineer a heat-free jalapeno. Dr. Rasplicka, I think is how you pronounce his name, who basically created this measurement system for capsaicin, which is about how hot it is. And from this, they were able to figure out how to remove the heat because they were able to identify each one, able to identify the source of it and create this non-heat version of salsa. Dave Young: Okay. Stephen Semple: Now, you jump the gun on it a little bit, as you often do. So remember, while Americans didn’t want heat, they wanted something interesting. So of course they didn’t call it bland. What did they call it? Dave Young: Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Dave Young: Let’s pick up our story where we left off and trust me you haven’t missed a thing. Stephen Semple: Well, Americans didn’t want heat. They wanted something interesting. So of course they didn’t call it bland. What did they call it? Dave Young: Mild. Well, they’ve got the three. They’ve got mild, medium, and hot. Stephen Semple: Right. And that’s exactly what they did. They had the other spice levels, but they didn’t go with bland. They went with mild. Dave Young: Yeah, yeah, yeah. This the Goldilocks rule, right? Stephen Semple: Yeah. Dave Young: Wow. Stephen Semple: And so therefore, and with mild, everyone can enjoy it. And then of course they offered the other spice levels and they market it as a dip. Very quickly, sales went from $3 million to over $50 million. Dave Young: I can imagine. Stephen Semple: So successful, supermarkets started placing salsa in the chip aisle because it was not in the chip aisle previously. In 1991, salsa passes ketchup as the number one condiment in the United States. Dave Young: Not till ’91. Stephen Semple: Not till ’91. Dave Young: Okay. Stephen Semple: 1995, Campbell’s buys the business for over a billion dollars. Dave Young: All right. Stephen Semple: Now, I forget what year it was. I think it was ’92, but anyway, early ’90s, Campbell’s actually created a Heinz Salsa. Dave Young: Really? Stephen Semple: Yes. And it failed miserably. Dave Young: Sure. Stephen Semple: But if you think about it, we often bump in these situations where companies do these line extensions, right? Where it’s like, “Well, why not? It’s tomato. It’s a condiment. It’s all this other thing. We can do a Heinz Salsa.” Why wouldn’t a Heinz Salsa work? People love Heinz ketchup. They’ll love Heinz Salsa.” It bombed. It totally bombed. Like bombs so much to the degree that it only existed for about three years and they went, “You know what? Instead, we’ll spend $1.1 billion buying a competitor rather than trying to develop our own.” Dave Young: Heinz is what it is and you know what you’re getting. Stephen Semple: But how often do we see that whole line extension happen and it fails? Dave Young: Yeah. Stephen Semple: Right? Like Gerber’s wanting to make adult food. Dave Young: No. Stephen Semple: Doesn’t work. Heinz making salsa. Dave Young: Make adult food and call it something else. Stephen Semple: Coke understood this when they went into the energy drink market because it was not Coke energy drink. They knew that would fail. Coke understood that. They were like, “No, no. Coke’s a pop. It’s a soft drink. It’s not an energy drink. We’re going to have to do something completely different.” But it’s amazing how often businesses will make that mistake of, “Oh, well, we do this thing. Let’s also market ourselves this thing and do this line extension.” And it doesn’t work. It doesn’t work. Dave Young: I think there are just invisible boundaries that if you don’t know them and you try to cross them. And in this case, it’s the style of food, right? Heinz goes on certain things, but it doesn’t go on Mexican food. You don’t dump ketchup on Mexican food. You don’t dump mustard on Mexican food. And Heinz makes ketchup and mustard and relish. Stephen Semple: And pickles. Dave Young: Pickles and all of those things, but they’re definitely not things that you put on Mexican food. Stephen Semple: It’s interesting. I was having this conversation with Michael Torbet, one of our partners, because we’re dealing with a situation with a client, an existing client where we’re struggling with getting them to think about not doing a line extension. And I was sharing with him this whole story of Heinz and we were talking about Gerber and a bunch of other companies that tried to do line extension and have failed. And we got talking about ketchup. And I was saying to him, “Well, I think the reason why it didn’t work because ketchup is something that you put on hamburgers.” But I like how you put it. It’s not specifically about hamburgers, but the foods that you put ketchup on, because again, Heinz is successful in pickles and they’re successful in mustard, but there’s foods where pickles, mustard, and ketchup go together. Dave Young: Yeah. Stephen Semple: And none of those foods does salsa go on it. It’s a different food category that salsa goes on. So you could make salsa and you could probably make cheese and that would actually work. Where you think about it, ketchup and salsa from a manufacturing standpoint are closer than salsa and cheese. Dave Young: Yeah. Those are weird associations. Stephen Semple: In fact, those companies do make cheese. They make cheese with a little bit of jalapeno. Dave Young: Yeah, absolutely. They’re right there next to the picante sauce. Stephen Semple: But I loved how you expressed it, hidden barriers, but they exist. And if you cross those barriers, it doesn’t work. Dave Young: Yeah. Stephen Semple: Yeah. Very cool. I didn’t think about them as being hidden barriers. That’s an amazing observation. Dave Young: Like Rolex should never make a phone. Stephen Semple: Right. Dave Young: Right? Well, phones keep times like, yeah, but that’s not right. Anyway, that’s just an example. There’s just lanes. Stephen Semple: Right. But there’s a couple of luxury watch brands that tried to dip their toe into the smartwatch market and it didn’t work. Dave Young: Yeah. Stephen Semple: And Rolex was not one of them, but I can’t remember who did, but they did and it failed terribly, failed terribly. Part of the appeal to a Rolex is the handmade and craftsmanship and all this other stuff. Dave Young: Well, and I don’t know. I have an Apple Watch and I have an Apple Watch not so much so I can tell time, but so it can do some other things for me. Stephen Semple: Yes. Dave Young: It can notify me. I use the timer function all the time and I could just carry a stopwatch around my neck or some kind of timer. But I also noticed that Apple sells, you can buy really fancy, upgraded, shiny, gold, sparkly, diamond encrusted versions of Apple Watch cases. The thing still does the same thing, but I don’t know how popular that stuff is. I’m guessing it’s pretty niche. Stephen Semple: I’m going to guess it probably is. And again, it’s not a line extension. It’s an add-on to an Apple Watch. It’s not a different watch. It’s an add-on. Dave Young: I think the guy that’s buying a Patek Philippe… I don’t know. Stephen Semple: Philippe Patek? Yeah. Dave Young: Or even a Rolex. Stephen Semple: Were you? Yeah. Dave Young: You’re not buying it for the same reason you’re buying an Apple Watch of any sort. And you’re not going to be fooled by the glitz and glam of the accoutrement on an Apple Watch into thinking that you’re buying a fancy watch. Stephen Semple: Yeah. Dave Young: It’s still an Apple Watch. Stephen Semple: It’s still an Apple Watch. Yeah. It’s a different thing. Dave Young: Interesting. Yeah. Stephen Semple: Anyway. Dave Young: That’s a fascinating subject to just these invisible barriers. Stephen Semple: In a great book that covers this a little bit is the 22 by… Is it Al Ries and somebody? Dave Young: Trout and Ries, 22 Immutable Laws of Branding. Stephen Semple: Yeah. And one of the laws that they go through is basically don’t do line extension. And they’ve got some great stories in that book around it. And anybody interested in branding, it’s a great… I have it on my desk and it’s a bible I refer to because those 22 laws, yeah, they are like you break them at your peril. With all of Heinz power, it couldn’t extend that and instead gave up and spent a billion dollars buying a competitor. Dave Young: And probably didn’t rename it Heinz. Stephen Semple: They did not. They kept it as Pace. Yeah. Dave Young: And they learned their lesson. Stephen Semple: Yeah, exactly. Exactly. Dave Young: We’ve spent this time talking about Pace and just before this recording, we talked about Doritos, Tostitos. I’m getting kind of hungry. Are you getting hungry? Stephen Semple: Yeah. And of course we also talked a little bit about Taco Bell. Dave Young: Yeah. Yeah. Stephen Semple: As a sidebar. Yeah. A lot of food conversation here late in the afternoon. Dave Young: If people hear my tummy grumbling in the microphone, you know what’s going on. If we weren’t in different cities on the same continent, I’d suggest we go out and grab a bite somewhere, Stephen, but we’ll have to do that another time. Stephen Semple: We’ll have to do that another time. Exactly. Dave Young: I’ll bring the dip, you bring the chips. Stephen Semple: All right, you’re on. Dave Young: Thanks for bringing us the Pace story. Stephen Semple: All right. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app and leave us a big, fat, juicy five star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute empire building session, you can do it at empirebuildingprogram.com.

Join the Wizard this week as he introduces you to a very special being!See omnystudio.com/listener for privacy information.

Halvy fills in for Hawk on the news, Marney Gellner joins and makes an announcement, Sauce auditions for a new job

Halvy fills in for Hawk on the news, Marney Gellner joins and makes an announcement, Sauce auditions for a new jobSee omnystudio.com/listener for privacy information.

The guys look back to Tommy's glory days from youth and high school football, Ben Leber and Sauce speculate on the growing Kyler Murray rumorsSee omnystudio.com/listener for privacy information.

The guys look back to Tommy's glory days from youth and high school football, Ben Leber and Sauce speculate on the growing Kyler Murray rumors

Have you ever found yourself defending a grocery item like it's a hill worth dying on? Or wondered how something as simple as a pantry staple can actually be a form of self-care?This week on Faith Food Fellowship, the focus is on everyday choices, kitchen shortcuts, and practical ways to nourish yourself and your family, plus a very strong grocery store opinion that makes weeknights a little easier and a lot more delicious.Listen in and learn how small, intentional decisions in the kitchen can elevate ordinary meals, protect your energy, and turn simple routines into moments of joy and calm.Want to share your grocery store hot take? I'd love to hear from you! Send your thoughts to hello@p31virtues.com.Mentioned in this Episode (*affiliate links):Rao's Homemade Tomato Basil SauceThe $50 Dinner Party: 26 Dinner Parties that Won't Break Your Bank, Your Back, Or Your Schedule*Affiliate Disclosure:  The show notes  contain affiliate links. As an Amazon affiliate, I may earn a small commission if you purchase through the links I share, at no extra cost to you! Thank you for supporting my work!

Sauce shares his rankings for potential Vikings quarterbacks, the guys talk about a cheating Olympian

Hawk shares what beverage he is craving, the Olympics conversation continues, Sauce talks about the OG balloon boy

Sauce shares his rankings for potential Vikings quarterbacks, the guys talk about a cheating OlympianSee omnystudio.com/listener for privacy information.

Hawk shares what beverage he is craving, the Olympics conversation continues, Sauce talks about the OG balloon boySee omnystudio.com/listener for privacy information.

Why are people betting on Jesus to come back in 2026? Also, is this the wildest cheating confession ever? We talk about the Olympic medal fiasco, Discord's new default teen policy, and lots more!

Eric Skae was running Rao's — one of the most iconic pasta sauce brands in America — when his daughter told him she wanted to go somewhere else for her birthday. Not just anywhere: Carbone, the red-sauce Italian restaurant that had become the hottest reservation in New York. "It's the place for my generation," she told him. "I've already been to Rao's with you." Five years later, Skae has turned that generational insight into a sauce brand that has surpassed $100 million in retail sales, landed in 30,000 stores, and deliberately abandoned traditional advertising in favor of a strategy built on earned media, events, and a single borrowed philosophy from the restaurant: dinner is the show.

Imps and pseudodragons are SO last year. Let Zack and Griffin hook you up with the latest and trendiest familiars for new you!

Text Theshortdesk PodcastEp. 245!!!!2:45- Dwayne is out this week and Darrell believes ICE picked him up! Darrell and Ronnie Keith want the Gold Trump card to get him out, Chaos ensues as the Darrell wants to know how Ronnie Keith picks the news, and then the discussion turns into hog head cheese, buying turtles, bids mating and Darrell's comedy show he hosted this week and more.26:37- One Has To Go BBQ edition29:05- Ronnie Keith and Darrell go through News and food talk1:05:28- Sports is attempted as the conversation breaks down into chaos again!!Cashapp: https://cash.app/$TheshortdeskPodcast3 Theshortdeskpodcast@gmail.comFB/IG: Theshortdesk PodcastTwitter: TheshortdeskUse my special link https://zen.ai/uQkFLEY_TedWNfNOZoR4bPR4j1xUVxkRPi0SuDovOcA to save 20% off your first month of any Zencastr paid planCreate your podcast today! #madeonzencastr https://zencastr.com/?via=ronald

The guys recap the boring game that was Super Bowl LX, which featured commercials that were even more boring, Halvy is getting a fresh bag, Sauce talks All You Can Handle Ribs

The guys recap the boring game that was Super Bowl LX, which featured commercials that were even more boring, Halvy is getting a fresh bag, Sauce talks All You Can Handle RibsSee omnystudio.com/listener for privacy information.

IT'S FOOTBALL FRIDAY! On Friday's LOADED edition of WagerTalk Today, Teddy Covers talks the Super Bowl LX matchup, Seattle Seahawks vs New England Patriots and gives a best bet in NBA Action in the Heat vs Celtics matchup.  Marco D'Angelo shares how he's betting the Patriots vs Seahawks Super Bowl 60 game and gives a best bet in UConn vs St. John's. Hosts Andy Lang & Steve Merril provide props, picks, full Super Bowl prop picks and give daily betting advice - don't miss out!0:00 - Intro0:45 - Steve Merril1:45 - WTF LFG4:30 - Gianni the Greek8:00 - Sharp props13:00 - Public vs. Sharp15:30 - CBB & NBA18:00 - Sharp Prop Volume19:30 - Novelty props22:45 - Promos23:30 - Teddy Covers NBa29:50 - Heat/Celtics36:00 - Sell me LAC/SAC42:00 - Steve's offers44:30 -- Skiing scandal48:00 - Marco UConn/St. Johns52:00 - Super Bowl MVP57:00 - Sauce of the week1:06:30 - All Around the World

Ricky is joined by Oilers Superfan and content creator Stuart For Real to discuss recent Leafs hot streak, Oilers recent struggles, and all things beauty! GET IT!!! 

This week, we expand our culinary knowledge by exploring the world of condiments.

Send us a textIn this powerful episode of the Concrete Genius Podcast, Sauce Mackenzie breaks down culture, credit, and respect—and why Black Americans must stop outsourcing their identity, voice, and leadership.From celebrity politics and cultural imitation to hip-hop, reparations, immigration, and the protection of Black women and children, this conversation challenges emotional thinking and calls for strategic unity. Sauce speaks honestly about lived Black American experience, why not all struggles are interchangeable, and why respect for our history, contributions, and trauma matters.The episode also dives into:• Who benefits from Black culture—and who gets erased• Why entertainers protect their interests, not the community• The loss of militancy in hip-hop and political voice• Reparations, voting power, and economic unity• Domestic violence, emotional manipulation, and protecting our youth• Masculinity, boundaries, and accountability in public spacesThis is not anti-immigrant. This is pro-Black American, pro-self-respect, and pro-future.

With Tyler off for the rest of the week, Liam is joined by guest host Michael Menzies on this edition of Oilersnation Everyday, while Bordzy is back running the show behind the scenes. The boys kick things off with the big international hockey news of the day, as Seth Jarvis is named an injury replacement for Brayden Point on Team Canada. That decision means Zach Hyman was once again left off the Winter Games roster, and Liam and Menzies break down why they believe the wrong call was made — especially with an open spot next to Connor McDavid still available.From there, the conversation shifts back to Oil Country, as Menzies gives his thoughts on the Oilers' current three-game losing streak. The boys also revisit Leon Draisaitl's postgame comments from Wednesday night and debate whether his frustration points to deeper issues within the organization. Is this just emotion boiling over, or does it signal that a change behind the bench might be necessary?Later in the show, Ryder from The Sauce joins for his weekly Friday hit to talk a little bit of everything, including the state of the Oilers and the Big Game coming up this weekend between the New England Patriots and the Seattle Seahawks. That leads perfectly into a Big Game prop bet draft, with all selections coming courtesy of Bet365.To wrap things up, the boys run through what's trending around the sports world as the weekend gets underway.Website: https://oilersnation.com/https://twitter.com/OilersNation/ https://www.youtube.com/@Oilersnationdotcom/ https://www.facebook.com/OilersNation/https://www.instagram.com/oilersnationdotcomhttps://www.tiktok.com/@oilersnation SHOUTOUT TO OUR SPONSORS!!

In this episode of The STL Bucket List Show, Luke sits down with Lauren Healey, Executive Editor of Sauce Magazine, for a behind-the-scenes conversation about what it really takes to keep a legacy local publication alive, relevant, and growing in 2026.Lauren shares the honest story of where Sauce was last summer, why the acquisition happened fast, and what the last six months have looked like rebuilding with a small team and a strong freelance bench. They talk about how modern media has changed, why print still matters, what performs online (yes, people love lists), and how Sauce's work can tangibly move the needle for restaurants and small businesses across St. Louis.They also get into Lauren's path into journalism, from small-town life outside Springfield to building a career in magazines, and what she still loves about writing about food: telling stories that feel joyful, meaningful, and community-driven.Plus: what's coming next for Sauce in 2026, including upcoming issues, expanded distribution, and the return of Food Truck Friday this spring.Listen now and stay tuned for a big year ahead for Sauce Magazine.Support the show

Sauce, Cory and Maxx talk about a potential Wolves blockbuster trade, Hawk shares his expert opinion on what casinos look like from the outsideSee omnystudio.com/listener for privacy information.

Sauce, Cory and Maxx talk about a potential Wolves blockbuster trade, Hawk shares his expert opinion on what casinos look like from the outside

They started with a cult following. Now they're taking over the country. In this episode, Ari Raz, CEO of The Coconut Cult, joins us to discuss the brand's long-awaited launch at Target and how community-driven creativity continues to fuel its rapid rise. We're also joined by Starr Edwards, co-founder of Bitchin' Sauce, who shares how a farmers' market almond dip grew into a national phenomenon. She also explains why the brand is expanding into new categories and advises entrepreneurs to push past fear and stay bold. Show notes: 0:23: Ari Raz, CEO, The Coconut Cult – Amidst a boisterous Naturally San Diego event, Ari highlights the launch of The Coconut Cult Minis which debuted nationwide at Target and how they fit into the company's vision and business strategy. He also shares the brand's creative marketing success, including a New York Fashion Week pop-up, and emphasizes the importance of community in driving progress within the natural products industry. 12:29: Starr Edwards, Co-Founder, Bitchin' Sauce – Starr talks about how Bitchin' Sauce has evolved in recent years and its expansion to nearly 20 flavors. She also discusses the release of her new cookbook and the launch of the company's first major non-dip product. Starr credits the success of Bitchin' Sauce to courage, continuous learning, and staying true to quality and the brand's identity. Brands in this episode: The Coconut Cult, Once Upon a Farm, Simple Mills, Mid-Day Squares, Olipop, Fishwife, Cleveland Kitchen, Bitchin' Sauce

Aujourd'hui, Sandrine Pégand, avocate, Jean-Loup Bonnamy, professeur de philosophie, et Didier Giraud, éleveur de bovins, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

The Kwesi firing conversation continues as Muss joins the show after nobody joined him on Saturday to golf, Ben Leber clarifies his earlier comments, Sauce tries to name all fifty statesSee omnystudio.com/listener for privacy information.

The Kwesi firing conversation continues as Muss joins the show after nobody joined him on Saturday to golf, Ben Leber clarifies his earlier comments, Sauce tries to name all fifty states

"I've worked at Daryl's Pizza since I was fourteen..." CREEPYPASTA► "Something is wrong with the sauce."written by Itchy-Environment949, narrated by ClancyPasta► https://www.reddit.com/r/nosleep/comments/1qrq613/something_is_wrong_with_the_sauce/Here are ways to support the channel if you wish ~MERCH ► http://teespring.com/stores/clancypastastorePATREON ► https://patreon.com/clancypastaMEMBERSHIP ► https://www.youtube.com/channel/UCnfg9w5hrnPT7oA1H3uRZEQ/joinHere's where you can find me, and also links to the audio version of the show ~X / TWITTER ► http://x.com/clancypastaINSTA ► https://instagram.com/clancypastaSPOTIFY ► https://open.spotify.com/show/51DHHPsFnEvDAGfRiZPMF7ANCHOR.FM ► https://anchor.fm/clancypastaMUSIC► Background music is original and done in house by my best friend and house audio designer SKEEVY WEEVIL#Creepypasta #scarystories #horrorstories

In this episode of the Career Gems for the Journey podcast, Leah C. Murphy sits down with Loni Booker-White, co-founder and executive creative director of Sauce, for a powerful conversation about creativity, leadership, entrepreneurship, and legacy.Loni shares her non-linear career journey, from studying English and public relations to building a thriving creative career across advertising, retail, and media. Together, Leah and Loni explore what it really means to lead with integrity, navigate layoffs without losing your sense of self, and build work that aligns with both purpose and impact.This conversation offers a meaningful preview of what attendees can expect at the 2nd annual Career & Care Summit where Loni Booker-White will take the stage as a speaker, sharing her insights on creativity, leadership, and legacy.In this episode, they discuss:

Nick bought the fry sauce but was it the right one. It looks good! What? Reflex? Reflux? What did you say? We're sticking with our messaging from the beginning. Stay tuned for the shocking end. Support us directly https://www.patreon.com/100percenteat where you can join the discord with other 100 Percenters, stay up to date on everything, and get The Michael, Jordan Podcast every Friday. Follow us on IG & Twitter: @100percenteat Learn more about your ad choices. Visit megaphone.fm/adchoices

Cory has Headlines, Sauce names his favorite dinosaurs, Pepsi almost killed Michael Jackson, we learn what Dav eats every morning

Cory has Headlines, Sauce names his favorite dinosaurs, Pepsi almost killed Michael Jackson, we learn what Dav eats every morningSee omnystudio.com/listener for privacy information.

Covino & Rich debate the new price for shoveling snow! What other things in life are overpriced now? Beyer reveals the guys time-stamps for Seahawk texts. The Cleveland Browns coaching job is literally tough, "Spot" applies using AI. Plus, 'LAST ONE STANDING," and the wrong hot sauce!See omnystudio.com/listener for privacy information.

Alright, the power's out and the heat's off. Let's not use up the last bit of our phone battery hotspotting the laptop to write some long drawn out episode description gag where I replace the lyrics to Jidenna's breakout hit “Classic Man” with stuff about doing a podcast. But like, it would be really easy. I'm a Podcast Man. You can be me with an SM7b. I'm a Podcast Man. And oh yeah I'm dressed really fuckin annoying too. And I'm swirling around a microphone cord even though that could damage the microphone. “The bad boy of podcasts”. Me. And my crazy friends, too. Music for YKS is courtesy of Howell Dawdy, Craig Dickman, Mr. Baloney, and Mark Brendle. Additional research by Zeke Golvin. YKS is edited by Producer Dan. Social Media by Maddalena Alvarez.Executive Producer Tim Faust (@crulge)Sign up to YKS Premium today for bonus episodes of YKS and more! New pricing drops on Mar 1 so get in now, secure the bag, and enjoy the most awesome content…ever! Follow us on Instagram: @YKSPod, TikTok: YourKickstarterSucks and subscribe to our YouTube channel for more video stuff! Wow, 2026 is gonna be lit!! Gift subscriptions to YKS Premium are now available at Patreon.com/yourkickstartersucks/giftSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The guys break down an entertaining Sunday of conference championship football, Halvy talks about his very cold Hockey Day Minnesota experience, Sauce details what he has done in his sauna while Hawk details what he would do if he did have access

The guys break down an entertaining Sunday of conference championship football, Halvy talks about his very cold Hockey Day Minnesota experience, Sauce details what he has done in his sauna while Hawk details what he would do if he did have accessSee omnystudio.com/listener for privacy information.

Phil, Ian, & Tate are joined by Bobby Sauce to discuss the DOJ arresting 3 activists related to the storming of a chuch in Minneapolis, Democrats caught lying about ICE detaining a child, and the 49ers investigating a wild conspiracy that a power station is impacting players' injuries.   Hosts:  Phil @PhilThatRemains (X) Ian Crossland (everywhere) | https://graphene.movie/ Tate @realTateBrown (everywhere) Producer: Serge @SergeDotCom (everywhere) Guest: Bobby Sauce @takenaps (X)