Podcasts about Signorelli

In this episode, we sit down with Dr. Heather Signorelli—a pathologist, healthcare executive, and trailblazer who's redefining what it means to have a career in medicine. Dr. Signorelli shares her journey from clinical practice to the C-suite, why she believes understanding the business side of healthcare is essential for physicians, and how taking a nontraditional path has allowed her to make a broader impact.

Support Fighting for the Faith Join Our Crew: http://www.piratechristian.com/join-o... Patreon:   / piratechristian   Merchandise: https://www.moteefe.com/store/pirate-... Fighting for the Faith Radio Program: http://fightingforthefaith.com Social Media Facebook:   / piratechristian   Twitter:   / piratechristian   Instagram:   / piratechristian   Video Sermons    / @kongsvingerlutheran670   Sermons http://www.kongsvingerchurch.org/sermons Sunday Schools http://www.kongsvingerchurch.org/bibl... Bible Software Used in this Video: https://www.accordancebible.com Video Editing Software: https://adobe.ly/2W9lyNa Video Recording Software: https://www.ecamm.com Scripture quotations are from The ESV® Bible (The Holy Bible, English Standard Version®), copyright © 2001 by Crossway, a publishing ministry of Good News Publishers. Used by permission. All rights reserved. Scripture quoted by permission. Quotations designated (NET) are from the NET Bible® copyright ©1996-2016 by Biblical Studies Press, L.L.C. http://netbible.com http://netbible.com/ All rights reserved.

Watch the full video version here: https://youtu.be/MG9G_8iAaHk

Pr. Chris Rosebrough of Fighting for the Faith Fighting for the Faith The post This Week in Pop-Christianity: Mike Signorelli's April Prophecy – Pr. Chris Rosebrough, 4/11/25 (1013) first appeared on Issues, Etc..

Ouvi de alguns amigos, todos adultos, que eles descobriram depois dos 30 ou dos 40 que tinham TDAH. Em paralelo, percebi cada vez mais gente falando sobre o assunto nas redes sociais. Cheguei a ver alguém comentar algo parecido com o título que escolhi para este episódio, pois a impressão da galera (e até a minha, antes de pesquisar para esse episódio) era mesmo de que cada vez mais gente estava com Transtorno de Déficit de Atenção com Hiperatividade. Mas será, então, que tá todo mundo com TDAH? Não é difícil se confundir quando a gente lê sobre os sintomas — e, de novo, também passei por essa sensação ao me inteirar deles. Muitos têm a ver com falta de foco, dificuldade em concluir tarefas... Nesse episódio conto pra você o que descobri na busca por entender melhor o número aparentemente crescente de relatos de TDAH. Ouça e, se gostar, compartilhe!============================Converse a nossa patrocinadora, a consultoria RiverWay Solutions: - Quero saber sobre o seguro-viagem da Riverwayhttps://wa.me/15612153498?text=Olá,%20vim%20pelo%20Podcast%20do%20Álvaro!%20Quero%20mais%20informações,%20por%20favor.Ou siga a Riverway no Instagram: https://www.instagram.com/riverwaysolutions/============================APRENDA EM 5 MINUTOS é o podcast sobre coisas que você nem sabia que queria saber. Os episódios são roteirizados e apresentados por Alvaro Leme. Jornalista, mestre e doutorando em Ciências da Comunicação na ECA-USP e criador de conteúdo há vinte anos, ele traz episódios sobre curiosidades dos mais variados tipos. São episódios curtos, quase sempre com 5 minutos — mas alguns passam disso, porque tem tema que precisa mesmo de mais um tempinho.Edição dos episódios em vídeo: André Glasnerhttp://instagram.com/andreglasnerDireção de arte: Dorien Barrettohttps://www.instagram.com/dorienbarretto66/Fotografia: Daniela Tovianskyhttps://www.instagram.com/dtoviansky/Narração da vinheta: Mônica Marlihttps://www.instagram.com/monicamarli/Siga o APRENDA no Instagram: http://instagram.com/aprendapodcasthttp://instagram.com/alvarolemeComercial e parcerias: contato@alvaroleme.com.br============================Quer saber mais? Confira as fontes que consultei enquanto criava o episódio- O que está por trás da “explosão” de casos de TDAH no Brasil e no mundo?Por Lucas Gabriel Marins, Portal Drauzio Varella- Entre 5% e 8% da população mundial apresenta Transtorno de Déficit de Atenção com HiperatividadeMinistério da Saúde- Todo mundo tem TDAH?Por Fabrícia Signorelli, Zero Hora- Os desafios dos adultos diagnosticados com TDAHPor Sabrina Brito e Simone Blanes, Veja

In this episode of the Workforce Connections Podcast, we're joined by Amanda Signorelli, a Las Vegas native and co-owner of Golden Steer Steakhouse. Amanda shares her journey from attending The Meadows School to studying international business and marketing at Washington University in St. Louis, with minors in French and Arabic. Her early career included global consulting with McKinsey & Company and leading roles in the startup world—until a call from her father brought her back to Las Vegas in 2018 to help run the Golden Steer with her husband, right before the COVID-19 shutdown.Amanda explains how they navigated the challenges of the pandemic by embracing innovation, launching an e-commerce platform, and building a massive digital following, which has grown their brand to over 1.5 million followers and more than 300 million views on TikTok. She shares exciting updates, including the Golden Steer's expansion to New York City and a new partnership with the Elvis Presley Estate, featuring limited-edition products and rare memorabilia honoring Elvis's legacy at the restaurant.Outside of work, Amanda enjoys competitive salsa dancing and pickleball and surrounds herself with creative, energetic people. She's also an active member of the Vegas Chamber Trustee, with a strong focus on supporting small businesses and upskilling the workforce through the use of AI. Amanda offers this advice for young people interested in entrepreneurship: “Don't just tolerate feedback—crave it.” She believes that every day is a draft version of your best self, and by staying curious and open to learning, you set yourself up for long-term success and meaningful community impact.Golden Steer:The Golden Steer Steakhouse | A Famous Las Vegas RestaurantVegas Chamber:Vegas Chamber | Be Part of What Happens

Is the Church Ignoring One of the Most Critical Topics in Spiritual Warfare?In this eye-opening conversation, Kap Chatfield and Pastor Mike Signorelli pull back the curtain on deliverance, spiritual oppression, and why so many believers remain bound. The Church often avoids this topic but demons don't stop working just because pastors stop preaching about them.This episode will challenge everything you thought you knew about spiritual strongholds, the supernatural, and how to experience real freedom in Christ.

On Today's Menu: Falling on our swords… sorry for the audio last week Steakhouse Burger Crawl unveiling with specific criteria & A FRY BREAKER 6 more reasons to ignore & hate Yelp The worst meal we've ever eaten or put in our mouth… never forget fingernail pizza We address listener questions, comments, & concerns Monkfish liver: avoid at all costs Stay strong, Signorelli! Thank you for keeping Golden Steer at the gold standard F*ck you, BABY BOOMERS Bouchon bag couture??? Please don't treat us like we're dishonest when we look like we're going to pay for it Empty bar, dressed well, & you ask for a card while ordering a drink??? Food Gal is ALL the D's Ash admits she is more than just a burger slutRecent Ventures: Esther's Kitchen — dinner & brunch, under the radar…  Petite Bohème District Deli & Coffee — Catering! Woooo!  Le Club by Partage Yi's Traditional Korean Beef Soup Estiatorio Milos Jessie Rae's BBQ El Torito Irv's Burgers Ada's Food + Wine Raku echo Winnie & Ethel's Downtown DinerFood News You Can Use: DJ Flores of MILPA updates New cocktail bar - Nocturno Sister restaurant to MILPA - Cosecha  Fiola's replacement announced at Wynn  Weiss Deli changed owners Sorellina Cucina Italiana - the menu looks pretty standard Italian Silver Stamp celebrates 4 years tomorrow!Spots Mentioned:  Vesta Coffee Roasters The Bagel Cafe Fleming's Prime Steakhouse and Wine Bar Del Frisco's Double Eagle Steakhouse Bazaar Meat By José Andrés Prime Steakhouse  Don's Prime Marche Bacchus BOOTLEGGER Rollin Smoke Barbeque JAMÓN JAMÓN SoulBelly BBQ  Wild Fig BBQ In-N-Out Burger Stay Tuned Burgers Shake Shack 138 Restaurant BOA Steakhouse Le Thai 2 Harlo Honey Salt Bouchon at The Venetian Milpa Toasted Gastrobrunch Hachi Las Vegas Slater's 50/50 Las Vegas  Top Sushi & Oyster Prime 141 Steakhouse Peter Luger Steak House Nicco's Steakhouse Mae Daly's Barry's Downtown Prime Oscar's Steakhouse Delmonico Steakhouse Bavette's Steakhouse & Bar Four Sixes® Ranch Brand Beef  Ocean Prime ONE Steakhouse Scotch 80 Prime Joes SeafoodQuestions, comments, hate mail? Email us at cheers@eattalkrepeat.com!Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show, & make sure you leave us a 5-star review. Visit us at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eating Las Vegas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eat. Talk. Repeat.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on social:Twitter:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatTalkRepeat⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatingLasVegas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@WhatsRightSam⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@AshTheAttorney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatTalkRepeatLV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@JohnCurtas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@WhatsRightSam⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@AshTheAttorney

Isaiah Saldivar will be interviewing Mike Signorelli to discuss whether Generational Curses are Biblical or not and cover topics like-Are Generational curses real?-How do you get a generational curse?-Is everyone under a generational curse?-How to break generational curses and more!Mikes Channel https://www.youtube.com/@MikeSignorelli_Mike's New Book Inherit Your Freedom https://a.co/d/2OjCsL2To sow into this stream Monthly/ONE time/ https://bit.ly/2NRIBcM PAYPAL https://shorturl.at/eJY57www.Isaiahsaldivar.comwww.Instagram.com/Isaiahsaldivarwww.Facebook.com/Isaiahsaldivarwww.youtube.com/IsaiahsaldivarOrder My New Book, "How To Cast Out Demons," Here! https://a.co/d/87NYEfcTo sow www.Isaiahsaldivar.com/partner

Secret prayer missions at the White House to addressing relentless criticism in ministry, this candid conversation uncovers the spiritual warfare behind attack culture and how it's impacting the Church.

In this episode of The Frugal Physician, Dr. Heather Signorelli shares her expertise on managing the business side of medicine. As a board-certified pathologist, physician executive, and co-founder of NatRevMD, Dr. Signorelli has helped healthcare practices boost revenue by over 25%. She discusses how to build a sustainable private practice, avoid costly billing mistakes, and future-proof your operations with practical strategies. Perfect for healthcare professionals looking to optimize their practice, streamline billing, and thrive in today's ever-changing medical landscape. Key Topics Covered: 1. Introduction: Mastering the Business of Medicine Learn how Dr. Heather Signorelli uses her extensive healthcare management expertise to help private practices thrive.   2. Meet Dr. Heather Signorelli: Innovator and Physician Leader Discover Dr. Signorelli's journey from practicing pathologist to healthcare entrepreneur and co-founder of NatRevMD.   3. Avoiding Common Insurance Billing Mistakes Explore the most frequent billing errors and how to prevent them to protect your revenue cycle.   4. Tracking the Right Billing Metrics Uncover the top five metrics every private practice should monitor to boost financial performance.   5. Building a Sustainable Private Practice Dr. Signorelli shares practical tips for starting small, staying consistent, and building long-term success.   6. The Power of Proper Documentation Understand why detailed physician documentation is key to compliance and maximizing revenue.   7. Telemedicine Success in a Changing Landscape Learn how to implement telemedicine effectively and keep your practice ahead of the curve.   Resources Mentioned: Thrive: Top 10 Ways to Boost Your Practice's Revenue by Dr. Heather Signorelli   NatRevMD – Medical Billing Services NatRevMD - Telehealth Changes in 2025: What Physicians Need to Know Blog  Modern Healthcare– Top 40 Under 40 Emerging Leaders   Skool Course NatRevMD Podcast Listener Takeaways: Avoid billing mistakes that lead to lost revenue.   Track key metrics to improve your practice's financial health.   Build a sustainable practice with actionable daily habits.   Leverage telemedicine to enhance patient care and grow your business.   Understand the critical role of proper documentation in healthcare success.  Connect with Us: Host: Dr. Disha Spath, The Frugal Physician Guest: Dr. Heather Signorelli: Follow her Website, Facebook, and LinkedIn Email her at: info@natrevmd.com Thank you for tuning in! Be sure to share this episode with anyone navigating student loan repayment.   This episode is also sponsored by FacetWealth Discover how Facet is transforming financial planning for physicians with personalized, flat-fee financial planning—visit facet.com/frugalphysician to start building your financial future today. This episode is also sponsored by Corporate Direct - Helping entrepreneurs and investors protect their assets and build real wealth. Corporate Direct also assists clients in meeting compliance requirements under the Corporate Transparency Act, ensuring federal reporting is handled with ease and accuracy.

While some developers tapped the brakes due to higher interest rates, The Signorelli Company stepped on the gas, with more that $1 Billion in infrastructure projects underway. In this conversation with HBJ Editor-in-Chief Sean McCrory, President & CEO Danny Signorelli explains why Houston is the most developer-friendly territory in Texas, and shares opportunities he's scouting statewide.

This episode was released on November 7, 2024.Pastor Mike Signorelli discusses the importance of restoring a biblical balance in addressing the demonic realm and physical/emotional issues. He shares his personal experiences and insights, emphasizing the need for discernment to determine the root cause of problems. Signorelli also recounts his global revival tour, where he confronted the demonic and prayed for miraculous healings. He explains the concept of spiritual authority and how to effectively pray for healing, leading the audience in a powerful prayer for physical and mental restoration. The video encourages viewers to step out in faith, activate their healing, and document their miracles. @MikeSignorelli_

Pr. Chris Rosebrough of Fighting for the Faith Fighting for the Faith The post This Week in Pop-Christianity: Mike Signorelli on Romans 12:2 – Pr. Chris Rosebrough, 11/15/24 (3204) first appeared on Issues, Etc..

The Golden Steer Steakhouse, established in 1958, is Las Vegas’s oldest continuously operating steakhouse. It has been a favored dining spot for numerous celebrities, including Frank Sinatra, Elvis Presley, and Marilyn Monroe. The restaurant is renowned for its classic ambiance, featuring red leather booths named after its famous patrons, tuxedoed servers, and tableside preparations of Caesar salads and flambéed desserts.One diner once said, “The Golden Steer feels like the soul of Las Vegas.” Nick McMillan and Amanda Signorelli are the managing partners of the Golden Steer. Nick & Amanda took over as managing partners in 2018. Amanda's father, Dr. Michael Signorelli, purchased the Golden Steer in 2001. Nick has spent his career building companies in both the technology and food industries. Amanda's background is in the tech industry.Nick and Amanda created a mail order offering called Goldbelly in 2020 as a way to offset the impact of lost sales during COVID. The online sales continue today with a variety of high end seasonings and compound butters.Customer service and hospitality is a key part of the Golden Steer brand and they live that philosophy every day. It includes simple things like answering phones with a human voice, which Golden Steer has hired staff members to do.  The Golden Steer has worked hard to build its social media presence, becoming one of the most viewed steakhouses on TikTok and using the channel to create offers that drive traffic to the restaurant.  QUOTES “I'm born and raised in Las Vegas and my father purchased the restaurant back in 2001. He did it because he loved the legacy and the story and it was something that was near and true to his heart as it is to many Vegas natives.” (Amanda) “Our longest tenured server is a gentleman named Venko who's been with us almost 40 years. We've calculated that he's made somewhere in the ballpark of 375,000 Caesar salads in his career.” (Nick)  “It's a ton of fun when Venko's making your Caesar salad. You'll definitely hear some stories about old Vegas for sure.” (Nick)  “We're one of the most – if not THE most – viral restaurants in America on TikTok.” (Amanda)  “We're in a strip mall. A lot of times folks say ‘When I first drove up I didn't think I was in the right spot.' But then you walk inside and it's like a little time capsule back to old Vegas.” (Nick)  “We look at ourselves as stewards of this brand that has survived six decades plus and we hope to celebrate another six decades.” (Nick)  “To quote Steve Wynn, ‘People make people happy.” We really try to embrace that.” (Nick)   TRANSCRIPT 00:01.94vigorbrandingHello, welcome to Fork Tales. I’m Michael Pavone, and we’re really excited about this episode. This is gonna be a fun story. There’s a list, obviously, of truly legendary restaurants right in in the United States, but the Golden Steer in Las Vegas is one of those restaurants. it’s It’s the oldest continually operating steakhouse in Las Vegas, and our guests today are Nick McMillan and Amanda Signorelli. I’m Italian, so I got that right, right? 00:29.18Nick _ AmandaNailed it. 00:29.73vigorbrandingyeah Okay. So the managing partners, the Golden Steer, the Golden Steer is a steak house that became a regular stop of Frank Sinatra Elvis and many others. There are rumors of secret doors. We’ll talk about that. And, you know, as one diner once said, the Golden Steer feels like the soul of Las Vegas. So ah Nick, Amanda, welcome to the show. 00:49.07Nick _ AmandaWell, thank you, Michael, for for having us. It’s fabulous to be here. It’s a wonderful morning ah out here in Las Vegas. And we’re certainly looking forward to chatting with you a little bit and telling you about the Golden Steer. 01:00.62Nick _ AmandaThank you. 01:00.87vigorbrandingFantastic. Fantastic. So the question is for both of you guys. Tell us a little about yourselves and how you came to be a part of the Golden Steer Steakhouse brand. And I guess there’s like a love story or something else in there too, right? 01:13.37Nick _ AmandaThere it A little bit of everything. 01:14.54vigorbrandingOkay. 01:15.92Nick _ Amandaah So I’m born and raised in Las Vegas, fabulous Vegas. And my father actually purchased the restaurant back in 2001. And he did it because he loved the legacy and the story. And it was something that was really true and dear to his heart as it is with many Vegas natives. Now I left Vegas and went out to Chicago where I met this lovely, charming gentleman. And at some point I said, hey, 01:38.76Nick _ Amandawhy don’t we jump in and since you are got a bit of a background on the culinary side and I’m on the kind of data and marketing side why don’t we put our heads together and jump back in and return to Vegas and give it a shot. 01:50.74vigorbrandingThat’s awesome. That’s awesome. Nick, you made breakfast somewhere along the line for her. Is that how you, the culinary side? 01:54.75Nick _ AmandaYou know I tried I burned some boiling water but Yeah, originally from the Chicago area, I actually spent most of my career in the technology space. 02:06.21Nick _ Amandai But the interesting wrinkle is that I studied in Rome when I was in college and really fell in love. 02:11.53vigorbrandingAwesome. 02:12.27Nick _ AmandaOf course, the Europeans have such a different relationship with food and dining. And I came back to the States. I thought I wanted to move into the culinary hospitality world. 02:24.22Nick _ AmandaSo I did culinary school. My cousin owned a restaurant in Chicago that I cooked in his kitchen for a while. But ultimately said, you know, this is crazy. Who in the right mind would ever want to own a restaurant and left? the way I went back to the software world. The margins are much better and never really anticipated coming back to it. And then, and then, yeah, we met in and Chicago and We got married in 2018 and I sold the tech offer for my last business and had some some time and her father called and said, hey, I need you guys to so either take over the restaurant or I’m going to think about selling it. 02:59.30Nick _ Amandaand So we looked at each other and said, but let’s do it for a year. Right. Let’s do it for a year. 03:04.58vigorbrandingYeah, give it a try. 03:05.72Nick _ AmandaWe’ll kick ourselves. There’s such an iconic story and and history to to the place. So that year started March 1st of 2019. And of course, a year later, the the world changed with COVID. And so now here we are. 03:21.83vigorbrandingThat’s awesome. So I mean, are obviously Vegas has a storied history, all kinds of neat and maybe some bad background stuff. And your steakhouse has kind of been in the center of it all, hasn’t it? I mean, yeah if I remember, I think it’s like almost three different, ah sort of, I’ll say, historical chapters. So you had, didn’t you have people coming from California, ah coming out through the West, maybe to hunt? And the restaurant was a part of that. Can you talk about that a little bit? 03:48.00Nick _ AmandaYeah, so we first consider ourselves, and you nailed it, we really think about it as stages and horizons of history, which is really wonderfully wonderful to see how the restaurant itself has absorbed it. So the very first one was, we called ourselves the period of the Wild Wild West, friendly for the Cowboys. We were truly a Western frontier restaurant, which was a bit more technical back then. What would happen is the Cowboys would come in from all these different places around the world. They’d come to Nevada, they’d go on the mountains, whatever they shot and killed, they’d bring in, it would be our responsibility to clean, prep, serve, and cook all those things for whoever had them. And so you have a lot of iterations of rattlesnake game, things like that on the menu, but very much Wild West cowboy lore. And so that’s what we started as. And then the second phase of that was as Vegas matured and went from being a saloon-style town to something a bit more elevated, we decided as a city to dominate the entertainment space, which led us to what we like to call the showman era. And so with the showman era, that’s where you have Sammy Davis Jr. 04:45.14Nick _ Amandaah me monroe you’ve got frank sinatra You’ve got all these iconic, amazing celebrities and talents who are coming through Las Vegas, putting their foot on the ground and saying, let’s own this, let’s create it. And during that time, while they were out and performing for everyone else, they’d come back at night and dine at the Golden Steer. And we’ve actually got stories of patrons who said, oh, I remember my father and my grandfather used to come to the Steer because Frank Sinatra would get up on a table drinking whiskey, smoking a cigar and serenading the rest of the restaurant. 05:11.08Nick _ Amandajust really amazing moments that you wish you could see. Of course, when you’ve got the showmen and you’ve got the glitz and glam, you very quickly have the seedy underbelly, which ends up being the mob style. 05:14.47vigorbrandingYeah. 05:21.27Nick _ AmandaAnd so where all the fabulous flashy people come, mob’s there. And that is not surprising, especially when it started with someone like Tony Spalato, who came from the hole in the wall gang. And he made his mark in his business in Las Vegas, as he liked to call a jewelry shop. 05:35.18Nick _ AmandaI think of him more as a pawn shop because everything he had, you stole from a celebrity. You could just buy it back. So he began in Vegas and brought the rest of his um friends, we’ll call them lovingly, to this year to have meetings. And that began the mob period where they spent a ton of time here. It led to the mob room. We had the MatriD trying to exchange and make sure that we had the right mob partners not sitting right next to each other or in different rooms if we needed to. And it created quite a different ambiance. 06:02.56vigorbrandingit’s It’s amazing. And it’s really, I mean, again, so I can say this I’m Italian. So I’m always the old mob is I mean, I, i wrote you know, I think the greatest business movie ever made was a Godfather. And I swear by that, I think that is the best business movie ever made. 06:14.88vigorbrandingAnd so and the greatest movie ever made. So I love all of that, that, that, that mystique. I’ve been to your restaurant and the food is phenomenal. 06:21.44Nick _ Amandait 06:24.74vigorbrandingI’m not pandering. It really is phenomenal. 06:26.86Nick _ Amandathank you 06:26.94vigorbrandingBut you almost get that vibe when you walk in there, like with the brown booze and you have the other people’s names owner who used to hang out there. 06:32.06Nick _ Amandaand 06:32.49vigorbrandingum It’s just, it’s amazing. So you you had obviously all the showmen, you know, the whole brat pack was there. I know that there you have the picture behind you. ah But you also had celebrities like Joe DiMaggio, right? You had, I think it was Ali there. I mean, I think you had lots and lots of sports figures. I mean, I guess anybody that popped in Vegas, how’d he go to the Golden Steer? 06:48.32Nick _ AmandaThank you. Muhammad Ali ah celebrated his birthday here. Mario Andretti, yes, Joe DiMaggio, some more local folks. So, the comedian of Entroqua is Terry Fader. And then my favorite, one of my favorite stories, of course, is Mr. William Baxter. So, William Baxter is ah is a famous, for a number of reasons, one, ah very, very successful professional poker player. 07:17.87Nick _ Amandaum but also very so very well known because he sued the United States federal ah federal government in a case that went all the way to the Supreme Court and he argued that poker is a game of skill and not a game of chance. 07:30.68vigorbrandingOkay. Hmm. 07:33.60Nick _ Amandaand so And that it should be taxed as income instead of gambling winnings. Gambling winnings are taxed higher than income is. 07:38.95vigorbrandingHigher. Yep. 07:40.44Nick _ Amandaah He ultimately won it and permanently recategorized poker winnings for for players across the country. And so just, ah I think it’s a great example of kind of the Vegas stories that you find here um that are that fly a little bit below the radar. 07:52.87vigorbrandingYeah. Yeah, it’s it’s crazy. And again, so much history, yeah you know, I think evolve. And it makes sense, right? Like we talked about like the the mob and stuff like that. Well, in every movie, I mean, you know, they got to go somewhere that’s sort of like a neutral ground, right? Where they’re, you know, they’re not going to be talking in the inside the casino or, you know, their hideout. So they’re gonna, they’re gonna go someplace where there’s ah other people and all that. And the Golden Steer was sort of like a centerpiece for that, wasn’t it? 08:23.81Nick _ AmandaIt was and actually it worked that we’re having this conversation from the mob room. So this is one of the private rooms that we have in the restaurant where they like to come in and dine and enjoy because it was it was separate and so they could have some candid conversations. 08:28.11vigorbrandingOh, there you go. ye 08:40.00Nick _ Amandaalso very close to a back hallway that we had so that they could ah sneak in and out as they needed to because one of the other booths that we have is Ralph Lamb and Ralph Lamb was very well known sheriff here in Vegas in the the at at the same time as the mob so he was kind of chasing them around and so there was certainly times that that one or both were coming in and required ah a quick getaway or a discreet exit and so that’s why they love to to kind of sit and dine in here in the mob room. 09:12.77vigorbrandingThat’s great. So we won’t talk too much about the mob, although I do love the mistake, but so this, yeah we can go to, let’s, let’s talk about like, you know, I know you don’t serve burgers anymore, but, but you said in in past interviews, I guess Elvis had had his last burger at the golden steer. 09:26.63Nick _ AmandaWell, I think he had the last burger that we served at the Golden Steer. I’m sure he had burgers after that. 09:30.40vigorbrandingOkay. 09:31.71Nick _ AmandaBut yeah, we used to do a little transition from the mob. 09:31.79vigorbrandingOkay. Oh no, we’re not saying he didn’t get poisoned there. No, no, no, no, no. You just had, yeah, I would have very clear on that. 09:39.04Nick _ AmandaWe had to make sure that we were clear about it. Um, no, he, he used to come in, he would sit at the, at the bar and and enjoy a burger. And then as you know, his, his fame continued to rise. He transitioned to sitting in, he has a beautiful, probably one of the best corner booths in the restaurant where he would sit and transition from burgers to, to steaks. And so at that point we decided, all right, no more, no more burgers on the menu. 10:05.00Nick _ Amandaand and and to this day have still not served a burger since Office of Time. 10:10.03vigorbrandingThat’s great. So, okay, you guys joined the the Golden Steer 2018, then COVID came around, obviously, and probably created a havoc for everybody, like it did everybody else. I know how it affected the restaurant industry. But you guys, i’ve been I’ve been to your website, you guys are doing mail order, things like that, too. Is that right? So we’re gonna talk a little bit about that and some of the thinking that you put behind that. 10:30.50Nick _ AmandaYeah, absolutely. So when COVID first hit, we both looked at each other and credit to Nick. He was really early on in this. We were actually planning for COVID in the December of the year prior. So we were looking out and thinking that there was going to be something that changed the restaurant dramatically. It was a question of what and how, and more importantly, how long. And so a lot of restaurants we’re looking at, do we do a to-go option? But the reality is our restaurant is on the strip. 10:53.31Nick _ Amandawith the world being shut down. We don’t have anybody here. Even if we wanted to deliver, given the radius, by the time the product got there to most of the suburbs that are going to be 20, 30 minutes away, the product and integrity and quality was going to be disastrous. So it did not make sense for us to try that. The other element, when you look at the actual nature of our business at the time, the predominant share of our customer base actually came from outside of Nevada. And so we said, all right, so most of our customers that we need to be able to get to aren’t here. Let’s ship to them. 11:19.84Nick _ AmandaFortunately, in a prior life, I had run a company and was good friends with some folks that had started a shipping company that was on Foodside and that was Home Chef. Nick also had his first company, which was Right Bites. 11:30.63Nick _ AmandaSo he also had an idea of how to do shipping. So we looked at each other and said, let’s give it a go. So we went live on Goldbelly, which was May 19th, sold out of our inventory with one email in about two weeks. 11:38.00vigorbrandingMm hmm. 11:43.08Nick _ AmandaSo there’s something there. Let’s turn it on and run with it for a bit. Fast forward to November of that same year, and we ended up taking it in-house and selling ourselves on Shopify and building that out. 11:52.01vigorbrandingThat’s great. 11:52.22Nick _ AmandaWow, we’ve been able to double that business pretty much year over year. And interestingly enough, that business is actually a seasoning company first and a state company second. 12:00.39vigorbrandingWow. Good for you. Well, I mean, there was the mail order stakes before, right? 12:02.46Nick _ Amandathere was states 12:04.20vigorbrandingPeople had that. That’s something that, you know, existed. So, uh, which that’s great. And it’s good to still have that, but the seasonings are, that’s what makes you guys special, you know? 12:12.82Nick _ AmandaIt’s a ton of, and it was, you know, something, you know, we’ve, so Sergio sees, so Sergio is our master butcher. He’s been with us for almost, almost four decades at this point. 12:23.22vigorbrandingWow. 12:23.37Nick _ AmandaAnd he, over the years has developed a seasoning blend in it. We use it on steaks in the restaurant. But it really came, we so during COVID, we did virtual private dining, which was we had all these conventions cancel, all these corporations that looked to do virtual events. 12:38.93Nick _ AmandaAnd so we we had our iteration of that, which is we would send a box of ingredients for a three-course meal. So our world-famous Caesar salad, rib eyes, the cream corn, twice baked potato, and then, of course, the bananas foster. 12:53.11Nick _ AmandaYou can’t forget, a little taste is sweet at the end. 12:54.34vigorbrandingnope yep 12:55.78Nick _ AmandaBut one of the items was Sergio seasoning. And as we did more of these events, and we did them for folks like Dell and Cisco and NASA and Second Watch, people started asking, like hey, this Sergio seasoning, can we can we buy this separately? And so a light bulb went off, and it was I think a year and a half after we first started selling steaks that we then allowed folks to to buy and and brought the Sergio seasoning to market, which then kicked off a line of seasonings, and now we have a line of compound and flavored butters that we also ship out as well. So it’s been a real like evolution of that online piece that you know I don’t think, um without COVID, I i mean, we we probably would have exported a little bit, but it was really a driver and catalyst for you know expanding into that online space. 13:43.94vigorbrandingYeah, I mean, it’s brilliant. And look, you know, necessity is the mother of invention, right? You guys, I know restaurants are hard and it can be a daily grind, you know, whether you have one or 50 or for franchisee, franchisor to then start an online, really, in a way, a CPG business, right? i mean e-commerce business, it’s a whole other world and it’s a whole other venue. So it’s really kind of cool that you were able to have the energy, the fortitude and the desire to drive that way. That’s that’s awesome and kudos to you guys for doing that. 14:14.81Nick _ AmandaAnd that is, I, you know, Amanda has really taken that by the horns and driven that um to an amazing extent. 14:14.89vigorbrandingum 14:24.40Nick _ AmandaI think it’s it’s wild. I mean, it’s been it’s been a long journey, right? we’re We’re almost four years in, but it’s been exciting to see kind of how that has evolved and changed. um Because it is. 14:35.21Nick _ AmandaIt’s an entirely different world. 14:36.55vigorbrandingSure. 14:37.18Nick _ AmandaThe digital ad space is, um is ah of course, massive. um And so it’s been it’s been fun to to kind of lean into that. And it’s to see where the two have fed off of each other, I think, is is very exciting for us. 14:53.69Nick _ AmandaAnd so as an example of that, It used to be two sister brands. So we had Golden Steer Las Vegas as one of the domains and then Golden Steer State Company. And it was only in March of this year that we kind of brought it all under one umbrella. 15:06.96vigorbrandingSure. 15:07.41Nick _ AmandaIt’s goldensteer dot.com, which really we saw a lot of benefits in and value to it, which has been it. 15:10.93vigorbrandingOf course. Yeah, I mean, it’s that’s super smart. I mean, this all came about like Fork Tales, this podcast all came about because we have we have an agency. My background is is advertising marketing and we have a holding company and in our company, we created different brands. And one is Quench, which is CPG food and beverage. When we were doing that, people would come and say, hey, 15:32.60vigorbrandingYou should you know market our restaurant or do you do restaurants and. Everyone thinks well restaurants food and beverage right so it’s the same as cpg but it’s not and you guys know that cause you’ve done both so. We created vigor or you know take on and a brand called vigor which is a restaurant. 15:49.99vigorbrandingbranding and marketing agency and they are very different. I did it because they’re different. and We have different skill sets in there and you know it’s retail and the speed of retail in the restaurant side and CPG is just a different animal. 16:02.86vigorbrandingSo I mean it’s a yeah it’s it’s ah um kudos to you guys again for doing both. 16:06.33Nick _ Amandato go. 16:08.20vigorbrandingI see that a lot because we’ll have a lot of folks on that’ll be ah they’ll they’ll start with ah a food product, a CPG and they’ll create restaurants from it. or they’ll have a restaurant and then things will emanate off of it. 16:19.82vigorbrandingYou know, we just did a thing with Guy Fieri ah with his sauces. We just did a thing with, I’m trying to think who else was, it doesn’t matter. But we’ve we’ve had a lot of these guys, a home run in is another one who’s started out as a restaurant and and now they’re, you know, yeah. 16:33.66Nick _ Amandaoh yeah ah 16:36.53vigorbrandingthey’re phenomenal pizza, right? So it’s really kind of neat to see these evolutions and how they grow. So well thank goodness that the whole industry of the conventions is back. and I’m sure that’s great for you guys. In fact, i’m i and believe it or not, I’m not just saying this, we have 15 people coming in to your restaurant. I think it’s in October. If that reservation is not made, we have ah one of our companies and our holding company is a company called Varsity, which is senior living. We have we market and brand retirement communities around the country. 17:06.78vigorbrandingAnd there is a, ah the acronym is SMASH. I’m not sure exactly what it stands for, but they’re having a convention in Vegas. And so we’re bringing a bunch of clients ah to the restaurant. 17:16.97Nick _ AmandaThank you. 17:17.92vigorbrandingYeah. Yeah. So I’ll have to make sure they get the bananas foster. 17:18.87Nick _ AmandaWe’ll see you. 17:22.79vigorbrandingSo, oh yeah. 17:22.81Nick _ Amandait’s the bottom one 17:24.05vigorbrandingBut now the stay on the let’s say when you’re Caesar Salads killer, I was at the restaurant and the gentleman at the serve, they talk about him a little bit. 17:31.84Nick _ AmandaYeah, so our longest tenured server, a gentleman named Banco who’s been with us for also almost 40 years, and we calculated that we think that he’s made somewhere in the ballpark of 375,000 Caesar salads in his career. 17:50.13Nick _ AmandaUh, so it’s, it’s, he, and he tell, he tells some wonderful stories. 17:50.59vigorbrandingyeah 17:55.52Nick _ AmandaHe’s been in Vegas for a long, long time and has met some incredible people. And, you know, one of them, most interestingly, coming back to kind of the the mob era. 18:06.14Nick _ AmandaSo Tony Spelatro. Camino talked about his his jewelry store. It was right next to the Golden Steer, which is why he would come in. And one of it the gentlemen on his henchmen team was Frank Colada. And Frank Colada, there is a ton of stories and books and podcasts about him. 18:24.98Nick _ Amandaum because he yeah actually was ah an informant and went into witness protection for a long time and then came out of it and he would still after he came out he would still come in and dine at the Golden Steer and Vanco was the only server that he would that he would really allow to to wait on him and so they had a they had a special relationship and Vanco yeah has some tremendous stories and It’s still with us. 18:48.76Nick _ AmandaWe are grateful um through through all of the ah the craziness of COVID remained with us and and is a treasured part of of the team. And we are not just him, but we have a tremendous team. 19:00.25Nick _ AmandaBut it’s a ton of fun when Van Gogh is making your season salad. You’ll definitely hear some stories about Old Vegas for sure. 19:04.81vigorbrandingYeah, ah it’s it’s super cool. Like I said, I absolutely loved ah my time there. and And you were not there, but he was so that, you know, he he was there. 19:13.26Nick _ Amandayeah 19:14.38vigorbrandingthen We got the Caesar and, you know, it was it was a phenomenal. So and the whole like the whole mistake. And what’s really cool and and you I should say for anybody who’s interested in in in checking out the the the restaurant, you know, we think about Vegas and restaurants like there’s these big casinos and all the restaurants in the casinos. 19:30.51vigorbrandingYou guys are not in a casino. I mean, you’re old Vegas, you’re on the strip, right? 19:34.33Nick _ AmandaWe are, our address is not technically on the strip. We are about a half a block or a block off the strip, but we’re in a strip mall. 19:41.22vigorbrandingYeah. 19:41.54Nick _ AmandaAnd so a lot of times we get feet, like folks drive up and they say like, when I first drove up, I don’t, I didn’t think that I was in the right spot. 19:46.04vigorbrandingYeah. 19:50.61Nick _ AmandaUm, because, you know, we talk about all this history and everyone that’s come in and you drive up and it’s a strip mall. 19:55.88vigorbrandingright 19:56.10Nick _ AmandaUh, but then you walk inside and it’s like a little time capsule back to old Vegas. We still have, you know, 20:00.15vigorbrandingyeah 20:01.01Nick _ AmandaWe still have the carpets and the dining rooms and the popcorn ceilings and a lot of the elements that make, that kind of transport people back to to that time. And so, um but yeah, and we’ve always been in this location, ah you know, 66 years. And you can think about, back to Amanda’s story about the frontier days. 20:23.72Nick _ Amandayou can kind of see it when you come here like this is not you know there was the old strip down on Fremont and then some of the kind of the new hotels were being built in the 50s and 60s but this was kind of just a little bit off the beaten path and so there were hitching posts and it’s easy to see how folks would you know go and hunt in the wilderness which was not that far from where we currently are but now of course today it’s it’s a much different story Vegas has seen some tremendous growth but 20:42.38vigorbrandingRight. 20:47.30vigorbrandingYeah. 20:48.45Nick _ Amandaah But yeah, it’s a ton of fun when folks come in for the first time and kind of look at themselves at the outside like, are we at the right spot? And then walk in and a whole different world. 20:56.76vigorbrandingyeah Well, the way you explained it was absolutely 100% my experience. Because when I went out there, I think I took an Uber, and you know how sometimes Ubers you put an address in and you’re like, well, this doesn’t look right. I did the old, well, this doesn’t look right. And then I was like, wait, wait, no, there’s, oh, yep, yep, yeah, we’re right, okay, great. And walked in and it was like, to your point, it’s like ah Oz, right? You open the door and there you are. And so I think anybody that goes to Vegas, you know, the the mystique, the history, all that stuff is so important and so cool. and You know, I just need to go to, uh, you know, anybody can go to the wind or whatever, which they’re all fine. 21:26.30vigorbrandingThey’re all great. But I mean, like to go out and see your place is like, it’s like going to a museum. and And then, but then on top of it, the food is as good as anything you’re going to get anywhere, if not better as far as a steak. So I just think you have such a cool vibe going and, uh, kudos. 21:38.08Nick _ AmandaWell, thank you. yeah you know and it’s And especially this year, it’s bittersweet, right? So the Tropicana is in the process of being torn down. 21:43.48vigorbrandingYeah. 21:45.67Nick _ AmandaAnd and it’s a remind. What’s that? The Mirage. The Mirage, of course, is you know the first hotel that Steve Wynn built from the ground up is is also in the process of being demolished. 21:49.01vigorbrandingYeah. 21:55.82Nick _ AmandaSo it’s exciting. the The town has seen tremendous growth. And I think the um the community has benefited from it greatly. But it’s also a little bittersweet because these icons of the past kind of are continuing to to transition. 22:06.50vigorbrandingYeah. 22:08.96Nick _ AmandaAnd so we we look at ourselves and we think, and we talk about it a lot with the team, that we feel like stewards of this brand that has managed to survive you know six decades plus, and that we you know hopefully would love to celebrate another six decades. 22:25.51vigorbrandingSure. 22:25.95Nick _ AmandaPast this so it’s been you know, the town is is is wild. it’s It’s been really great um But yeah, they’re it’s kind of always in that transition period 22:36.05vigorbrandingThat’s funny. I mean, it’s really ah yeah it’s ah it’s an amazing kind of thing. And just to have that history is just it’s a treasure to your point. So a lot of the restaurants will claim that, you know, they focus on hospitality, but very few do it well. What’s your secret? How do you make it real and make sure that your staff brings that, you know, to life every day? 22:54.75Nick _ AmandaIt’s a great, way it you know, I’m from, or like I said, I’m originally from the tech world. And so it’s been, um, It’s been phenomenal to see just, I think, just want to talk about for a second. I think the, the work ethic and, uh, the quality of people that are in the industry is tremendous. Um, and I think, you know, people really that are in this, like have a passion for, for it. And I think Vegas itself is unique in that. Uh, and I think it, it starts with people. Um, I think to quote Steve, when he always said that, you know, that people make people happy. Uh, and I think we really try to embrace that. 23:32.99Nick _ Amandaum And one, so Pete Wells just retired as the New York Times food critic in his final column. One of the things that he talked about was phones, that a lot of restaurants don’t answer phones anymore. And we do. We actually, ah we get a tremendous number of of inbound phone calls and we’ve hired up folks in the restaurant to be able to try and answer as many of those phone calls as possible with a human voice because we think that that is important. And we, 24:02.19Nick _ AmandaYou know, at the end of the day, we were a family business. There’s not too many family businesses on the Las Vegas Strip. And so we try to bring that warmth and the idea of, you know, folks are coming in to celebrate their most treasured moments, their birthdays, their anniversaries, graduations. 24:21.88Nick _ AmandaIt’s always fun when a local came in for prom and now they’re coming in for, you know, their kids’ graduation or or anything like that that’s multi-generational. 24:27.56vigorbrandingAwesome. 24:30.23Nick _ AmandaAnd so there’s a lot of, ah history that folks have with the restaurant and warmth I think is one of the big pieces that we try to to focus on. I mean there’s the there’s the tactical ah you know the steps of service and all of those pieces but we really try and say how do we make people feel feel good and feel happy feel welcomed if If something is wrong, if there is a miss on food, um we will you know either replace it or take it out late. We do everything that we can to ensure a great experience because we know that folks are coming in to to celebrate celebrate those special moments. so 25:08.31Nick _ AmandaWe really try and focus on the people first. ah We have a tremendous, tremendous staff um that I think enjoys the history and kind of being a part of that stewardship of ah a legacy brand. And it’s a ton of fun. And I think we are We are fortunate that we have had folks that have been with us for a long time to kind of keep that, like a, like a Vanko and a Sergio over the decades that have seen the ebb and flow of the city, that have seen the ebb and flow of the restaurant and have some, ah you know, a foot kind of in the old Vegas hospitality that folks like to to reminisce about. 25:34.68vigorbrandingwho 25:47.75Nick _ AmandaAnd so we try and and bring that and make that real, ah you know, day in and day out, which is, which is a fun, a fun and interesting challenge as a part of the restaurant industry. 25:57.16vigorbrandingYeah I mean we’ll like you know okay so and I’m not saying everyone can do it well but anyone can make a steak you know I can go home and grill a steak but if I go to your restaurant I’m gonna get it I’m gonna get a phenomenal but really it is about that whole experience right and those people become they’re part of the brand like we I said I did have the Uh, uh, your gentlemen, Benko, I guess is his name that did you make my, so my salad was phenomenal. I mean, and that was part of the whole, the whole deal and and and part of the romance of the whole place. So, uh, I think that’s, that’s phenomenal. So now talking about special moments last year, you guys purchased a thousand square foot of adjoining space. You’re expanding for the first time in 50 years. Um, now you you have a classic look architecturally, how hard is that to do? And what is the, what are what are you going to do with that space? It’s just tables. You can do more banquets. Is it, you know, talk a little bit about that. 26:43.00Nick _ AmandaYeah, so we opened it. um And it it was exciting. It was the first time in 50 years. And to Amanda’s point, in the restaurant, you could see the evolution over the six decades because the the the current bar that exists today was the last expansion that we did in the 70s. And so it was it was fun to to take on this bra of of you know this first expansion in 50 years. So we opened it last November right before F1. 27:10.62Nick _ AmandaAnd it is additional dining space, but also mainly with a focus on large parties and private dining, which is a tremendous part of ah Vegas now with with all of the social parties that come in and of course all of the conventions. 27:16.19vigorbrandingGreat. 27:20.66vigorbrandingSure. 27:25.69Nick _ Amandaand and we kept We kept everything as, you know, it was very inspired, of course, by the existing space. So ah wood paneling, which is a huge part of the existing restaurant or the the original restaurant, it was kept. The carpet is the same. We kept the popcorn ceiling. So its it was a very fun conversation with our designer and architects before we even started construction. 27:53.76Nick _ AmandaWe walked through the existing space to to kind of get some ah design ideas. And we were talking about the ceilings. And I was like, well, of course we have to keep the popcorn ceilings because we have the popcorn ceilings in the existing space. And our designer looked at us and she’s like, you know, I’ve taken a lot of popcorn ceilings out in my career, but I’ve never actually had a clock that wanted to put them in. And, you know, of course, would it be our first choice if we were just, you know, starting from scratch? Maybe not. 28:19.14Nick _ Amandaah But it’s a part of the history and kind of the rounded coving of where the walls meet the ceiling is a part of that. 28:19.44vigorbrandingThat’s it. 28:27.28vigorbrandingThat’s awesome. 28:27.44Nick _ AmandaAnd so all of those pieces that we that we could we took the, you know, we have ah this beautiful um circular soffit that is in the main dining room. And we also created a similar one in one of the the new rooms as well, just to make people continue to feel like this is this is an extension, you know, no different than what the steer has done over the six decades of, you know, continuing to um to kind of grow and do it in a way that that is in harmony with the with the rest of the space. So it’s been and we but to 29:03.30Nick _ Amandaum I guess I’ll just say we were very excited so when we opened it the first night we did a friends and family dinner and the first couple that walked in they gave us a hug and ah she was super excited she’s like oh congratulations on the opening like and we were at this time we we greeted people in the new space so she walked into the new space gave us a hug and she’s like after the hug she’s like all right this is awesome congratulations can we see the new space but she was standing in the new space and asked to see it and really made a smile. 29:32.74Nick _ AmandaAnd that was kind of the goal that folks wouldn’t have any idea that they were standing in a space. 29:34.02vigorbrandingah 29:36.59vigorbrandingYou have to pump like some old cigar smoke in the seat cushions right in the new place. 29:39.18Nick _ AmandaWe didn’t know about that. All right. 29:40.74vigorbrandingyeah 29:41.52Nick _ AmandaThe joke was the mill workers that I was going to have, you know, bring in like four and five year olds with like keys and like socks to like mark up the woodwork to make it look aged. 29:50.06vigorbrandingYeah. That’s awesome. That is awesome. All right. So now I’m going to ask you, that you know, I’ve read that the the steer has the best steaks on earth and I’ve had a phenomenal, absolutely. I concur. um Now you’re the couple that makes the best steaks. I’m going to give you something personal. man I’m going to start with you. ah What’s your favorite cut and how do you like it cooked? 30:08.78Nick _ AmandaThat’s easy, ribeye 100%, absolutely. Medium rare and always with, if I can, I really like our maturity butter. I think we did a great job with it. So I like to put that on top. 30:17.99vigorbrandingWell done. Well done, Nick. 30:22.50Nick _ AmandaWhy, i the our ribeye is our signature cut, 24 ounce bone in. If, and I won’t pick that, but I would say actually the strip loin, our New York strip, our 16 ounce New York strip is is probably my go to now. I think it’s the perfect blend between, you know filet of course is delicious if you’re looking for that, very lean, tender. A ribeye is fantastic, great marbling. 30:46.92Nick _ AmandaA good bite and I think the the strip kind of plays right in between those It’s got good fat for good flavor, but it’s still got some good tenderness. We butcher all of the meat in house. So everyone’s Steak is cut fresh that day which I think really adds to that element of freshness and we wet age everything for a minimum of 28 days to to bring a little tenderization to to the meat and It’s a ton of fun. 31:16.48Nick _ Amandaand We cook, it we we keep it old school. We cook on commercial broilers, uh, that really help us kind of measure the amount of char that we’re getting, uh, you know, based on kind of the, the distance from the heat source. 31:29.86Nick _ AmandaSo it’s a very old school. I think the broiler broiler is as old as Sergio is. 31:34.84vigorbrandingI was going to say evening, bought him a new broiler. 31:35.26Nick _ AmandaUh, 31:37.20vigorbrandingHe’s been there all these years. 31:38.45Nick _ Amandahe likes the old one. 31:38.62vigorbrandingThe guy can, he needs a new broiler. 31:40.40Nick _ AmandaHe likes, he knows how it works. yeah He likes the old one. 31:42.08vigorbrandingThat’s it. That’s awesome. Yeah. That’s great. Now, Amanda uses the butter. What do you, any, anything you’d like to add to your steak? 31:49.44Nick _ AmandaNo, I like to keep it traditional and classic. 31:51.93vigorbrandingSo I’m kind of in between both guys. I’m always a ribeye. I did Devone in at your place, phenomenal. I don’t put anything on my steak. So I just, I’m, and I love ribeyes. I, you know, there’s probably a healthier steak out there. 32:02.72vigorbrandingThey’re filet, but I figure, you know, my deathbed, I’m not going to wish I ate more filets. I’m always going to eat a ribeye. So ribeye and a big bottle of Cabernet or an amaron. 32:07.23Nick _ Amandaah great a hundred 32:10.30vigorbrandingI love amaron lines. Oh, that’s like heaven on earth. I’m hungry. um So, I mean, yeah, so so nothing on your stake. um is is If someone wants to put a catch up, is there any judgment? 32:22.36vigorbrandingHow do we feel about that? 32:22.65Nick _ AmandaThere’s not, there’s not. 32:23.52vigorbrandingNot? 32:23.88Nick _ AmandaAnd I think so for us, that comes back to the hospitality piece, right? 32:24.04vigorbrandingOkay. 32:27.63Nick _ AmandaAt the end of the day, we’re serving you your steak. So if you want ketchup or you want A1 or Heinz 57, or you want it butterflied and well done, ah no no judgment from us. 32:40.62vigorbrandingMm-hmm. 32:41.32Nick _ AmandaWe’re going to prepare it the way that you want, ah which I think is is important because you’re you know you’re coming in to celebrate and so who are we to to to say that you can’t have it that way? 32:51.78vigorbrandingsee see but that’s what we do differ a little bit because I do judge and and I love I love my wife but she’s always well done steaks well done we were we were in Italy and the steak Florentine right and they make their steak Florentine it’s just aged and it’s basically they make it one way they only make it one way and she and you know and very expensive and to your point it’s it’s your your your time your money people should be there she walked in and she asked the waiter she said 32:54.86Nick _ Amandaand Yeah. 33:18.17vigorbrandingI know I probably shouldn’t ask this because they make it well done. He’s like Sure, but I’d rather I’d like to recommend the filet for you. He would not sell her the the t-bone the steak Florentine He would I he’s like I will get you a filet That’s all you’re allowed to have and she was happy that she was okay with but that’s that’s the truth I have one other anecdote like when I started my my illustrious career Like like I and like I think a lot of people did and I think everyone should you start in a restaurant I just think that is like The greatest education anyone can have that and I think everyone should have to sell something like I don’t care if it’s like ah ah subs for your baseball team or Girl Scout. I think everyone should sell something and everyone should work in a restaurant and in my ah my illustrious career. I started out at this restaurant and it was a 34:02.41vigorbrandinga gentleman by the name of Hobart Umberger, and and he he had a restaurant he did very, very well with. He had a bunch of restaurants at one time called Um-ee’s, just a local fair. It wasn’t like, it was like all one-offs. When he was getting ready for retirement, 34:15.31vigorbrandingOr as he aged, he didn’t need money and he didn’t care about serving a million meals. He wanted to make everything by hand by himself. So he created this thing called Hobarts. It was high end, very high end. Hershey, Pennsylvania. So we would get a lot of people in from the factory, a lot of dignitaries, lots ah lots of C-sweep types of folks. He had one bottle of ketchup. One. And it was next to a knife. 34:36.89vigorbrandingin the kitchen next, behind him. And inevitably Hannah was the waitress. I can still picture it like it was a, he’d be, and he did these things, these tornadoes of beef. He would do these center cuts of the filet and he was very proud of those. And inevitably it would be this thing and Hannah would be all nervous and stuff. she open the door in the kitchen. 34:53.71vigorbrandingI was washing dishes, by the way. And she’d be like, Hobart, I don’t want to hear any shit. this I know you’re going to yell. I need to catch up. And he would be like, he’d start throwing stuff. 35:04.41vigorbrandingAnd he’s like hey do and he’d be banging stuff. And he was like, who the hell? And he knew because he made everything by hand. and He made it. He was like, that’s the guy. There’s just sort of the plays. The tornado is a beef. 35:14.76vigorbrandingAnd he’s like, there I’ll be damned if I’m going to have my cake. Anyway, so i I’m glad we had that question. here Because it’s a it’s a thing. 35:20.38Nick _ Amandaah i edit a hundred percent and and but we We like to have these conversations because a lot of folks share your perspective, um and which you know in some sense i can I can understand and empathize with. but i think we I will say to you know to the the story you told about your wife in Italy, 35:40.38Nick _ AmandaWe will recommend, so I think a good example is like the tomahawk. So we we offer a 40 ounce tomahawk and it’s a tomahawk ribeye cut. so it’s that So it has a good amount of fat in it. 35:50.13vigorbrandingOh, yeah. 35:52.39Nick _ AmandaAnd so one of the places that we will do some recommendations is if someone comes in and orders the tomahawk rare, we will maybe suggest like, hey, um, because it’s, if you want it rare, some of that fat is not going to render out. 36:07.65vigorbrandingMm hmm. 36:07.83Nick _ AmandaAnd so it’s going to be a little, it could come across as a little tougher, a little gristly. And so there will be some times that we’ll make some recommendations, but, um, at the end of the day, folks are are ordering what they would like. 36:18.37Nick _ AmandaAnd I think for us, it comes back to that hospitality piece of, you know, we want you to feel warm and welcomed, uh, and I don’t know if you can feel too welcome if you order a captive and you’re taken and you hear the shaft in the back laying in top of his pants. 36:33.46vigorbrandingAnd he did and he but he didn’t care like he was like he would actually would rather them left because him at his point in life He was just an artist and he wasn’t looking for money and it was just that was his like ah Passion project. 36:38.34Nick _ Amandaah I’m sorry. 36:43.68vigorbrandingSo it’s just yeah, it’s crazy. But sorry. So now we’ve got we’ve we have a phenomenal steak you guys make the best steak on earth What sides you have a lot of sides what which sides are we getting? I mean everyone’s got their go-to’s at a steakhouse. 36:54.91vigorbrandingWhat do we got in here? 36:57.19Nick _ AmandaOh, so I always loved the twice baked potato. I think it’s phenomenal. 37:00.35vigorbrandingI 37:00.52Nick _ AmandaI think it’s our go-to. We actually at one point were featured in, there was like a Idaho potato Gazette that came out and asked for an interview. 37:05.84vigorbrandingNice. 37:07.11Nick _ AmandaCause they’re like, Oh, we’ve heard that you’ve got the biggest potatoes. I was like, well, if it’s coming from the Idaho potato Gazette, I’m pretty honored to hear that. 37:12.47vigorbranding That’s great. 37:13.86Nick _ AmandaYeah. The twice baked is great. And then our cream corn. I love our cream corn. uh it’s got it it certainly got its sweetness from the corn and then we use cinnamon and i heard a customer described it as like it’s like taking a bite of christmas and i hadn’t heard that before and i was like that’s the perfectly summarized is kind of the cream corn and so it’s the i love to take a little cut of steak kind of 37:24.23vigorbrandingThere you go. 37:44.26Nick _ Amandadrag it through the cream corn a little bit to get some of that sweetness. And it’s ah to for me, it’s one of the most perfect bites. 37:49.86vigorbrandingFantastic. That’s awesome. And then what for dessert, I think I know the answer to this, but. 37:55.20Nick _ AmandaI mean, we i Our tableside desserts, they’re a ton of fun, right? 38:01.76vigorbrandingYep. 38:01.89Nick _ AmandaAnytime you’re going to light something on fire for a dessert, it’s awesome. 38:03.48vigorbrandingYeah, sure. 38:05.77Nick _ AmandaBut I think, you know, it’s in their classic, in their pure, in their simple, ah but executed very well. So, I mean, I’m partial. We do two tableside flambe options. 38:16.73Nick _ AmandaOur bananas foster our cherries jubilee. 38:18.43vigorbrandingMm hmm. 38:19.15Nick _ AmandaI am partial to the bananas. I think we use brown sugar with it. and A little banana liqueur, some 151, a little orange zest, and it is it is excellent. 38:27.87vigorbrandingnice 38:30.02Nick _ AmandaBut a Amanda has a separate opinion. So we ran this interesting test where a problem we were running into was, you know, when people make a reservation at the Valencia, let’s say states it’s a party of six, only one of you are probably giving us your information, whether it’s your phone or your email or what have you. 38:44.13Nick _ AmandaAnd so if you want to continue to build a relationship online with the rest of the party in there. 38:48.04vigorbrandingNice. 38:48.67Nick _ AmandaHow do you get them to go to your site or engage or have some sort of a back? 38:50.40vigorbrandingMhm. 38:52.28Nick _ AmandaAnd so we realized that what is really strong is our social media presence. We are one of the most, if not the most vile restaurant in America on TikTok. We just passed 175 million views of hashtag gold. 39:02.98vigorbrandingWow. 39:03.56Nick _ Amandayeah And so we were like, okay, what can we do to combine this in honor of our 65th? And how do we create what I call an organic trigger? So if you’re dining, you can do something else. And so I was like, okay, let’s play with the flames. What can we do? That’s going to be a flaming dessert that can be exciting, that can be different. And so we worked and created something called the Sapphire Jubilee in honor of the 65th anniversary. And of course you like throw some blue in there at the server’s head of it because they were always covered in like blue dust on their white shirts. 39:30.90Nick _ AmandaIt was a little messy, but it was fabulous. And it really did turn bright blue flames. And so the I was like, okay, let’s try it. We’re going to make it where you can only order it if you have the code word from TikTok or Instagram. 39:42.30vigorbrandingWow, I like it. 39:44.36Nick _ AmandaWe’ll look up on there or say something. Or then ah when the server says that to them, if they’ll follow us or try and find it. And sure enough, I was like, I have no idea how this is going to go. First night comes. And within like the first, I guess, hour of opening, boom, somebody ordered it with the code word. I’m like, all right, we’ve got something. And it was, to this day, it’s my favorite version of that flam bazer. 40:05.22vigorbrandingThat’s excellent. oh that’s and the The marketer in me is very proud and honored. 40:08.87Nick _ Amandaa 40:09.14vigorbrandingThat’s that’s fantastic. I mean, I love it. 40:10.55Nick _ Amandayeah 40:11.44vigorbrandingReally. i’ saids that’s ah It’s awesome. 40:11.84Nick _ Amandaand since sense that it’s 40:13.45vigorbrandingum So I had the banana foster and it was wonderful. 40:14.75Nick _ Amandaso as foster 40:17.86vigorbrandingum i So I have one last question for you guys, and and then you’re free to go. And you can’t say the golden steer, but if you have one final meal, what would you eat and why? 40:31.11Nick _ AmandaSo for me, ah it’s risotto. Risotto was probably one of the first dishes that I really started to make during culinary school and just kind of fell in love with. I am ah studied in Rome, Italian heritage, and i i love like to me, it’s like, 40:55.32Nick _ Amandasuch a pure distillation of Italian cooking. right it’s very at the At its core, it’s very simple, but there’s a lot of ways that you can that you can go wrong with it. um And it takes some work, right? You have to be standing over it with your wooden spoon, kind of slowly adding stock. 41:14.38Nick _ AmandaAnd it’s also a it’s kind of also almost a blank palate. So you can add orabela mushrooms or butternut squash or asparagus or any number of things. And so I think I would i love risotto and that would probably be my, that would be my five if I had to pick a final dish, that would be it. 41:33.19vigorbrandingNice. Amanda, you can say Nick’s risotto if you want. 41:34.49Nick _ Amandaand think 41:35.93vigorbrandingI mean, ah, nice. 41:36.61Nick _ AmandaIt’s close to that. So Nick was actually, was very kind and he he knows this well, but something that he makes for me on all of the special occasions is a beef wellington. And I’m very picky about how I like my beef wellington and all the things and he’s like really nailed it down. 41:51.40Nick _ AmandaI wasn’t before, he’s now like spoiled me and I blame him all the time. I’m like, you’ve created the monster here. So it would be the beef wellington that Nick does make for me because I do it amazing and it’s my favorite. 41:59.24vigorbrandingThat’s awesome. Guys, I want to thank you. 42:01.92Nick _ Amandai 42:02.99vigorbrandingThis was fantastic. Like I said, the first time I ever had a couple and you guys were great. There was no fighting. It was close. I thought there for a while over the desserts, but that was good. 42:07.74Nick _ Amandayeah 42:09.71vigorbrandingThat was good. You guys do great. So thank you so much. It was my honor to talk to you guys and I really appreciate your time. 42:14.97Nick _ AmandaWell, thank you so much for having us on, Michael. low was ah It was an awesome conversation. We certainly appreciate being here. 42:20.11vigorbrandingGood deal. 42:20.09Nick _ AmandaPleasure.

A morte súbita de um bebê é uma das coisas que mais assusta os pais.  Em junho desse ano, numa quinta-feira, o coração de Theo parou de bater. Ele tinha um ano e oito meses.  Raiva, revolta, desespero, incompreensão é o que a gente imagina. Mas Kamila não é essa pessoa. Kamila é diferente. Ela é a mãe de Theo. Um menino que olhava para o céu, o por do sol, as arvores e os bichos. Um menino que enxergava a beleza do mundo. Tal filho, tal mãe. Para Kamila, foi uma coisa espiritual. Theo tinha aquele tempo com os pais, um tempo para fortalecer o amor nesse lar. Ela conta nesse episódio o parto dolorido, em plena tempestade, o puerpério que lembra o luto e a vida com Theo e Raul, seu marido. Ela fala da sua fé, da felicidade que um dia voltará, do convívio com a saudade e do livro que está escrevendo.  Obrigada Kamila pela sua confiança e por mostrar a presença na ausência.

Aldo Semerari è uno snodo fondamentale della storia italiana perché è un uomo dei servizi, della P2 del terrorismo e della criminalità italiana. Aldo Semerari conosce Cutolo, Gelli, Vallanzasca, Concutelli, Signorelli e molti altri. Il corpo di Semerari viene ritrovato ad Ottaviano regno di Raffaele Cutolo. #italiamistero #aldosemerari #semerarialdo

Connie (later Connee) Boswell was the central member of the Boswell Sisters trio in the 1920's and 30's although she had a series of solo recordings at the same time - here we will hear a few things from the 30's and early 40's (with Ben Pollack, John Scott Trotter and Frank Sigorelli) as well as the results of two Design lps in the middle 1950's featuring her with a large band doing Rodgers and Hart and Irving Berlin tunes as well as jazz album from the same period where she is backed by the Original Memphis Five (Billy Butterfield, Miff Mole, Jimmy Lytell, Signorelli, Gene Ramey and Tony Spargo). --- Support this podcast: https://podcasters.spotify.com/pod/show/john-clark49/support

Dr. Heather Signorelli is a board-certified pathologist and physician executive with over a decade of experience in healthcare management and operations. She is the co-founder of NatRevMD, a medical billing company that helps healthcare practices streamline their billing processes and boost revenue. Under her leadership, clients have seen revenue increases of over 25%, with some reaching over 40%. Dr. Signorelli is also the author of Thrive: Top 10 Ways to Boost Your Practice's Revenue and hosts the RevMD podcast, where she shares insights on healthcare billing, compliance, and practice management. She was recognized as one of Modern Healthcare's Top 40 under 40 Emerging Leaders.  Some of the topics we discussed were:Three actionable steps practices can take right now to boost revenueUnderstanding financial metrics and the best way to track themTime-saving tips for how to track expenses correctly as a smaller practice without a bookkeeperDr. Signorelli's new bookTips for managing high-performing teamsNatRevMD's medical billing courseThe three most common mistakes physicians make when they deal with billing and how to prevent themHelpful resources on the NatRevMD websiteDr. Signorelli's advice for practices that are looking to outsource or change their billing systemHow often physicians should stay in touch with their billing teamRed flags to pay attention to with billing teams and how to know if they're a good fitDr. Signorelli's final piece of advice for listeners who want to boost their practice revenueAnd more!Learn more about me or schedule a FREE coaching call:https://www.joyfulsuccessliving.com/Join the Voices of Women Physicians Facebook Group:https://www.facebook.com/groups/190596326343825/Connect with Dr. Signorelli:Website:natrevmd.com Email:info@natrevmd.com Book:Thrive: Top 10 Ways to Boost Your Practice's Revenuehttps://www.amazon.com/dp/B0DHPVWRV7 

Website: https://www.bibledingers.com/ Patreon: https://www.patreon.com/bibledingers Instagram: https://www.instagram.com/bibledingers/ Twitter: https://twitter.com/bibledingers Spotify: https://open.spotify.com/show/5N0gWaAEmdWiR9bcu1PP5x Apple Podcasts: https://podcasts.apple.com/us/podcast/bibledingers/id1452581237?mt=2

Dr. Heather Signorelli is a board-certified pathologist and physician executive with over a decade of experience in healthcare management and operations. She is the co-founder of NatRevMD, a medical billing company that helps healthcare practices streamline their billing processes and boost revenue. Under her leadership, clients have seen revenue increases of over 25%, with some reaching over 40%. Dr. Signorelli is also the author of Thrive: Top 10 Ways to Boost Your Practice's Revenue and hosts the RevMD podcast, where she shares insights on healthcare billing, compliance, and practice management. She was recognized as one of Modern Healthcare's Top 40 under 40 Emerging Leaders.Some of the topics we discussed were:What NatRevMD is and the types of practices and specialties they work withThe top medical billing issues practices face and how they impact revenueDr. Signorelli's tips for training your staff to check eligibility correctlyHow frequently eligibility needs to be checkedWhat accounts receivable is and the two types that are managed differentlyWhat helps decrease denialsSome of NatRevMD's success stories where Dr. Signorelli and her team helped consistently increase a client's revenue by over 25% per month and helped another client go from having no more than two hundred dollars to tens of thousands of dollars every month in their checking account because of good billingWhat practice sizes NatRevMD typically works withAnd more!Learn more about me or schedule a FREE coaching call:https://www.joyfulsuccessliving.com/Join the Voices of Women Physicians Facebook Group:https://www.facebook.com/groups/190596326343825/Connect with Dr. Signorelli:Website:natrevmd.com Email:info@natrevmd.com Book:Thrive: Top 10 Ways to Boost Your Practice's Revenuehttps://www.amazon.com/dp/B0DHPVWRV7 

White Flag of Victory by Ty Braxton: https://www.amazon.com/White-Flag-Victory-Ty-Braxton/dp/B0CK3ZWYR3/ref=sr_1_2?crid=1PBK9YE1EXS7W&keywords=white+flag+of+victory&qid=1696613968&sprefix=white+flag+of+%2Caps%2C114&sr=8-2   To Donate:       Venmo: @CharlieMikeIntlDonate Paypal: charliemike.me@gmail.com   Shop: www.etsy.com/shop/CharlieMikeMerch   For more videos: https://www.youtube.com/channel/UCO7u5mHOBX7TCaReVTwZC6w   Facebook: https://www.facebook.com/charliemikeinternational   Instagram: https://www.instagram.com/charliemikeintl/   Podcast Platforms we are on:   Apple: https://podcasts.apple.com/us/podcast/the-breach/id1542623117?fbclid=IwAR3berLPvTkXXjoxW3dk1fPfzIyDK3TJYm5epuEPfWHcrkewr_TpV0mwJEs   Spotify: https://open.spotify.com/show/3L6rL1x8J9loM7maBZXNWk?fbclid=IwAR0JEmwiV10nLMjhPQ0LJeYrYK68XggzDSN1Uo7Qzf2TzCqmXa6rMaiONxg   Breaker: https://www.breaker.audio/the-breach-1?fbclid=IwAR13iwxEoDWKWyzzAhvFB4hvBDoH981E3IW3NHKL1td6HO74iY9rBmRib58   PocketCasts: https://pca.st/7ght6e4u?fbclid=IwAR2e_UvTdgCpbsOJW4ZsJloVM1ftP3OE20GRMLgW8iN4ksGUht1B0_nabh8   RadioPublic: https://radiopublic.com/the-breach-6p15yB?fbclid=IwAR3_JVfImENLiiFxmS5zVYK8KJq8wPcuQ30WuQvfKemBgSuz0Wfy5b1knsI   Anchor: https://anchor.fm/charliemikeintl?fbclid=IwAR1kAU-Oo5pZrdoK9CiaDUzN3G7HPNgiznNlUDk3WuokIhY3GWhemMQ-y1k   Google Podcasts: https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy9lOWM4MmI0L3BvZGNhc3QvcnNz&fbclid=IwAR25DrD4lo0Lv6NaeTrld_N05d4zDBkParsfsn2J5PnuCtVfKPf7JaKm0D0 --- Support this podcast: https://podcasters.spotify.com/pod/show/charliemikeintl/support

RU313: ANDREW FLORES AKA THE BIG SIGNORELLI ON LACAN, MARX, MEMES, THE VANISHING MEDIATORS http://www.renderingunconscious.org/psychoanalysis/ru313/ Rendering Unconscious episode 313. Andrew Flores aka The Big Singorelli is an auto didactic in Lacanian psychoanalysis, philosophy, theology, and Marxism. He is also the co host of an online psychoanalytic cartel The Vanishing Mediators, where they go through the seminars of Jacques Lacan. When he is not preoccupied with scholarship, he is invested in embodiment works such as Martial arts, qigong, and weightlifting. Follow him at: Instagram: https://www.instagram.com/the_big_sig/ YouTube: https://www.youtube.com/@thevanishingmediators Watch this discussion at Youtube: https://youtu.be/cgm57DrLhhc?si=RuRexGwA_PGXqbBQ Be sure to check out: RU298: ON PALESTINE & PSYCHOANALYSIS WITH LARA SHEEHI, CARTER CARTER, MOLLY MERSON, ISABEL MILLAR, IAN PARKER, RAZZAN QURAN, AVGI SAKETOPOULOU & VANESSA SINCLAIR RU271: ABDEL AZIZ AL BAWAB PRESENTS “A WORLD NOT GOOD ENOUGH” RU185: LARA SHEEHI & STEPHEN SHEEHI ON PALESTINE: PSYCHOANALYSIS UNDER OCCUPATION Rendering Unconscious is also a book series! The first two volumes are now available: Rendering Unconscious: Psychoanalytic Perspectives vols. 1 & 2 (Trapart Books, 2024). https://amzn.to/3TvHCAS Dr. Sinclair contributed a piece on “Freud and the Occult” to The Fenris Wolf 12 (Trapart Books, 2024) edited by Carl Abrahamsson. https://amzn.to/3XuryAb Carl and Vanessa will both be presenting at conference A Tide of Ghosts: Esotericism and Art beyond Fact and Fiction, Copenhagen, October 24-25, 2024: https://eventsignup.ku.dk/atideofghostsesotericismandartbeyondfactandfiction-5543/conference Carl Abrahamsson's memoir Meetings with Remarkable Magicians: Life in the Occult Underground (Inner Traditions, 2024) was just published! https://amzn.to/4dweCQC Join us for a Free Online Book Talk to celebrate October 27th: https://www.morbidanatomy.org/events-tickets/free-online-book-talk-meetings-with-remarkable-magicians-with-carl-abrahamsson Also coming up October 14 – Online Talk · Midsommar: A Weird Tale of Unconscious Ideals, with Swedish Author Carl Abrahamsson: https://www.morbidanatomy.org/events-tickets/online-talk-midsommar-a-weird-tale-of-unconscious-ideals-with-carl-abrahamsson Join Dr. Vanessa Sinclair for The Magical Films of Iconic Director Tim Burton, beginning December 1 online via Morbid Anatomy Museum: https://www.morbidanatomy.org/classes/the-magical-fims-of-tim-burton RU received the 2023 Gradiva Award for Digital Media from the National Association for the Advancement of Psychoanalysis. https://naap.org/2023-gradiva-award-winners/ Support RU POD at: Substack: https://vanessa23carl.substack.com Make a Donation: https://www.paypal.com/donate/?business=PV3EVEFT95HGU&no_recurring=0¤cy_code=USD Or by joining Carl & I at Patreon where we post EXCLUSIVE CONTENT weekly https://www.patreon.com/vanessa23carl THANK YOU for your support! Rendering Unconscious Podcast is hosted by Dr. Vanessa Sinclair, a psychoanalyst based in Sweden, who works with people internationally: http://www.drvanessasinclair.net Follow Dr. Vanessa Sinclair on social media: Instagram: https://www.instagram.com/rawsin_/ TikTok: https://www.tiktok.com/@renderingunconscious Visit the main website: http://www.renderingunconscious.org Many thanks to Carl Abrahamsson, who created the intro and outro music for RU POD. https://www.carlabrahamsson.com Substack: https://thefenriswolf.substack.com/subscribe The song at the end of the episode is “Wanting to break apart everything, smash up everything” from the album Magic City by Vanessa Sinclair and Pete Murphy. Available at Pete Murphy's Bandcamp Page. https://petemurphy.bandcamp.com/ Image: Andrew Flores

*** NEW SEASON BROUGHT TO YOU BY: Christian Solidarity International (CSI), a Christian human rights organization that advocates for and helps victims of religious persecution, enslavement, victimized children, and victims of natural disaster. ***Welcome to the brand-new season of Playing with Fire, kicking things off with a deep dive into a topic many Christians rarely hear about: generational curses. Our guest today is Pastor Mike Signorelli, who's here to talk about his powerful new book, Inherit Your Freedom. In this episode, we get into what generational curses are, the battle over the concept, why so many churches avoid the subject, and how these spiritual battles could be shaping your life without you even knowing it.Mike takes a unique approach, drawing parallels between the biological inheritance we all understand—like heart conditions or musical talent—and spiritual inheritances like addiction or broken relationships. He explains how science, specifically epigenetics, now backs up what the Bible has taught all along. The curses passed down from one generation to the next may hold the keys to unlocking your hidden purpose. As Mike says, “If I can help you uncover the curses, I can reveal the hidden purpose.”We also dig into deliverance, a topic that also sparks debate. What's the balance between medical issues and spiritual warfare? Are addictions and even mental health issues linked to demonic influence in some cases? Mike, who pastors a large, multi-state church, shares real-life examples of people finding freedom by tackling both the spiritual and practical aspects of their struggles.Mike's book isn't just about casting out demons—it's about a complete transformation. From healing relationships to breaking free from cycles of addiction, Inherit Your Freedom offers diagnostic tools and practical steps for rebuilding your life after spiritual strongholds have been torn down. And Mike is there with you every step of the way, even offering video guides that go along with each chapter.If you've ever wondered how your family's past might be affecting your present, or if you're looking for real, lasting freedom from patterns you just can't seem to break, this episode—and Mike's book—are for you. Check out Inherit Your Freedom, available October 22nd, and join us for an unforgettable conversation.MORE INFORMATION:- Want to know more? Read Billy's book, "Playing With Fire: A Modern Investigation Into Demons, Exorcism, and Ghosts"- Follow Billy on Facebook- Follow Billy on Twitter- Follow Billy on Instagram

Summary The latest BOSS podcast discusses the importance of effective medical billing practices for private practices. Dr. Heather Signorelli, a pathologist and founder of Nat Rev MD, shares her insights and recommendations based on her experience working with over 20 practices. The key topics covered include: Eligibility verification: Ensuring patient insurance eligibility is verified upfront to prevent denials and revenue loss. This is identified as the top issue impacting revenue for many practices. Monitoring billing metrics: Tracking key metrics like denials and accounts receivable aging to identify areas for improvement and prioritize focus areas. Metrics provide visibility into billing process effectiveness. Managing accounts receivable: Staying on top of outstanding payments owed to the practice, with a focus on addressing older claims promptly to avoid timely filing issues and revenue leakage. Dr. Signorelli emphasizes the importance of having a high-level view of the billing process, effective communication between the practice and billing team, and establishing robust workflows and audits. She also discusses her new book 'Thrive' which outlines the top 10 areas for boosting practice revenue, as well as the medical billing course and full-service billing services offered by Nat Rev MD. Chapters Introduction and Background Dr. Heather Signorelli, a pathologist and founder of Nat Rev MD, is introduced as an expert in helping private practices understand business principles. The discussion focuses on her new book 'Thrive' and the top three things private practices should be doing to optimize and improve revenue. Importance of Eligibility Verification Eligibility verification is identified as the top issue impacting revenue for many practices. Ensuring patient insurance eligibility is verified upfront, including capturing accurate information and following up on any failures, is crucial to prevent denials and revenue loss. Dr. Signorelli emphasizes the need for a robust eligibility process and communication between the front office and billing team. Monitoring Billing Metrics Tracking key billing metrics like denials and accounts receivable aging is essential for identifying areas for improvement and prioritizing focus areas. Dr. Signorelli recommends starting with these two metrics and gradually adding more over time. Monitoring metrics provides visibility into the effectiveness of the billing process and helps practices target specific issues. Managing Accounts Receivable Staying on top of outstanding payments owed to the practice, known as accounts receivable, is critical. Older claims become increasingly difficult to collect, so addressing them promptly is important to avoid timely filing issues and revenue leakage. Dr. Signorelli recommends monitoring accounts receivable aging reports and working closely with the billing team to resolve any issues. Importance of Communication and Workflows Effective communication between the practice and billing team, as well as robust workflows and audits, are emphasized as essential for a successful billing process. Dr. Signorelli stresses the need for a high-level view of the billing process, identifying operational issues, and implementing improvements. Clear processes and regular audits help ensure no claims or revenue are missed. Resources and Services Offered by Nat Rev MD Dr. Signorelli discusses her new book 'Thrive' which outlines the top 10 areas for boosting practice revenue, as well as the medical billing course offered by Nat Rev MD. The course provides education, policies, and procedures for front office staff and billing teams. Additionally, Nat Rev MD offers full-service medical billing and coding services for practices, handling claim submissions, denials management, and accounts receivable. Action Items Implement a robust eligibility verification process, ensuring accurate patient information is captured and any failures are promptly addressed before providing services. Start monitoring key billing metrics like denials and accounts receivable aging to identify areas for improvement and prioritize focus areas. Regularly review accounts receivable aging reports and work closely with the billing team to address older claims and resolve any issues promptly. Establish clear workflows and communication channels between the practice and billing team to ensure no claims or revenue are missed. Conduct regular audits to verify the accuracy and completeness of the billing process, identifying and addressing any gaps or issues. Consider utilizing resources like Dr. Signorelli's book 'Thrive' and the medical billing course offered by Nat Rev MD to improve billing practices and revenue optimization. Evaluate the potential benefits of outsourcing medical billing and coding to a full-service provider like Nat Rev MD to streamline the process and leverage their expertise.Find the book here: https://amzn.to/3TFZDw6(affiliate link: As an Amazon Associate, I earn commission from qualifying purchases)Find her course and billing company here:https://Natrevmd.com NOT an affiliate link, I do not earn commission

Stephanie Signorelli on Rats in NF bonus 811 Thu, 12 Sep 2024 01:07:37 +0000 Mhl6ZggzDW7Y8hOp7t0OiBWKCwxL8aBF news WBEN Extras news Stephanie Signorelli on Rats in NF Archive of various reports and news events 2024 © 2021 Audacy, Inc.

As homesteaders, we know the importance of preparing our homes and families physically for an uncertain future.  In this conversation with Pastor Mike, we dive into the importance of spiritually preparing for the days ahead too.  Pastor Mike shares how preparation is rooted in scripture, how occult activity is more dangerous than we may realize, how we can impact our communities, and more.  This conversation with Pastor Mike covered a lot of ground, and we know it will be an encouragement to you. In this episode, we cover: Mike's intense journey from atheism to Christianity What led Mike and his family to move to New York City to preach the gospel Why Christians should prepare for dark days ahead Biblical examples of God preparing his people for future hardship Options for homestead-minded families in big cities Finding security in God's will more than in our preparedness What it looks like to grow an online platform that produces income and makes an impact Miraculous stories of deliverance from demons and witchcraft How we often underestimate the danger of the occult A season of vindication and validation is coming View full show notes and transcript on the blog + watch this episode on YouTube. ABOUT MIKE Mike Signorelli wears many hats - content creator, pastor, YouTuber, author, philanthropist, and speaker. He is a dynamic and inspiring individual who has touched millions of people worldwide through his online content. His humble beginnings growing up in the projects of Hammond, Indiana, led him to pursue higher education and eventually to answer the call to preach and lead. Aside from his work as a content creator, pastor, author, and philanthropist, Mike is also a sought-after speaker who travels the world speaking at church gatherings, large conferences, tent revivals, and festivals. Mike's unique blend of talents and passions makes him a truly remarkable individual. His ability to inspire and connect with people from all walks of life is a testament to his unwavering commitment to communicating the message of Jesus on every platform he has, both online and in person. Mike and Julie have two daughters, Everly Faith and Bella Joy. They currently reside in New York City. RESOURCES MENTIONED The Breakers Creator Academy Video: 10 Items to Remove Right Now Video: Why God Removes People Video: Ex-Witches Expose Demonic Agendas ⁠Inherit Your Freedom: Break Generational Curses and Reclaim the Future God Has for You⁠ by Mike Signorelli CONNECT Mike Signorelli | Website | YouTube | Instagram | FacebookHomesteaders of America | Website | Instagram | Facebook | YouTube | Pinterest

Victory Equation: How Celebrations Replace Fear with Gratitude and Triumph In this message, we explore how celebrations create a formula for victory, where gratitude overcomes fear and leads to triumph. God's appointed feasts in the Old Testament were designed to cultivate gratitude, defeat fear, and help His people remember His goodness. Just like Psalm 23:5 says, "You prepare a table before me in the presence of my enemies," God invites us to a table of victory and celebration. Learn how embracing celebrations can help rejuvenate your faith and bring victory over challenges!

"So this is it. I am thirty nine years old. I am sitting at a table in a medieval piazza with a black moleskine journal. I am sipping a glass of Chianti Classico. I stare at the menu with none other than Luca Signorelli on the cover. I like the words Gran Caffe Signorelli. Luca Signorelli was born in Cortona in 1441. He is still revered. Signorelli's art is in many of the museums and churches in Cortona and well, all around the world. I salute the artist, and the joy of making it this far, on this grand tour of mine. Alone and happy with a pen and journal, to just muse, people watch and write notes" - Michelle Johnston, In the Shadow of a CypressWelcome to Episode #97:After a small pause, I return to share Book release dates, an extract of my audio-book in the making and some exciting news.  I couldn't help but share the journey so far and what has been happening and what's to come next!!'In the Shadow of a Cypress: An Italian Adventure' is due out on the 13th September, 2024 - Stay Tuned for more soon!Find all Shownotes at  michellejohnston.life© 2024  A Writer In Italy - travel, books, art and lifeMusic Composed by Richard Johnston © 2024Support the Show.

For more than 80 years, The Ad Council has addressed significant social issues in the United States through powerful communication strategies. From Smokey Bear to “Friends Don't Let Friends Drive Drunk,” the Ad Council has brought together marketers, advertisers, nonprofits, and government agencies to address critical social issues. The nonprofit organization is also focused on mental health, particularly in light of the COVID-19 pandemic and existing social inequities. Anthony Signorelli, head of corporate partnerships at The Ad Council, joins us to share insights from the group's various mental health initiatives, such as Seize the Awkward, which addresses youth suicide prevention, and Sound It Out, which helps parents talk to middle-schoolers about mental health. Watch to learn more about The Ad Council's approach to mental health partnerships, including significant findings from recent campaigns, the cultural barriers that still exist when it comes to getting support, and the importance of changing the narrative around mental health.  Check out the initiatives from the episode: https://seizetheawkward.org/ https://sounditouttogether.org/  https://loveyourmindtoday.org/

Welcome to the seventh episode of the third season of the Perseverance Podcast. This is where you will hear the story of Mike, a child from a broken home whose curiosity opened the door to an encounter with Jesus at an early age. But after attending college, Mike became an atheist until God placed a man in his life that would bring Mike back into the Potter's hands once again. Since then Mike allowed God to shape him and became a pastor until his foundations were shaken again by the loss of his biological father and the betrayal of his spiritual father. Hear how even though Mike struggled throughout this time, God still had a purpose for his life. Mike persevered through these up and down years and eventually ended up pastoring a church in New York. After listening to Mike Signorelli's story of being remade in Father God the Potter's hands, I hope you too can feel encouraged to persevere as you go through your own difficult experiences.If you would like to be a guest on this podcast, email me at info@perseverancepodcast.comFor more information, go to www.deafblindpotter.comTo donate to the See Me Cane, go to www.seemecane.com or for tax deductible donation purposes go to www.lblf.orgTo support the DeafBlind Potter School for people with disabilities, go to https://www.school.deafblindpotter.comMike Signorelli's Media Accountshttps://www.facebook.com/PsMikeSignorelli/https://mikesignorelli.com/https://www.v1.churchhttps://www.youtube.com/channel/UCasgUrucCx3jxcNIFSs6nPwhttps://www.instagram.com/mikesignorelli_/?hl=enMy Social Media AccountsFacebookhttps://www.facebook.com/deafblindpotter?view_public_for=103433621651670InstagramDeafBlind Potter- https://www.instagram.com/deafblindpotter/See Me Cane- https://www.instagram.com/seemecaneproject/ TikTokDeafBlind Potter- https://www.tiktok.com/@deafblindpotterSee Me Cane- https://www.tiktok.com/@seemecaneprojectYouTubeDeafBlind Potter- https://www.youtube.com/channel/UCoESy9-tS5BEL9AqJ6dOu9ASee Me Cane- https://www.youtube.com/channel/UC0VJLOJCwsAqO0YW6U04dOgRadio Showhttps://www.deafblindpottershow.comDeafBlind Potter School and Documentaryhttps://www.school.deafblindpotter.comhttps://www.nowness.com/series/craft-work/deafblind-potter-kelvin-crosby

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Resting In Gods Approval: Embracing Identity Through Christ | Echo | Pastor Mike Signorelli by Mike Signorelli

Easter 2024 | Pastor Mike Signorelli by Mike Signorelli

Palm Sunday 2024 | Pastor Mike Signorelli by Mike Signorelli

Ephesians 5 | From Dust To Glory | Refresh | Pastor Mike Signorelli by Mike Signorelli

Cory DeAngelis, senior fellow at the American Federation for Children, discusses school choice victories across the country. Then, we take a look in Americans and their faith, with Pastor Mike Signorelli of V1 Church in New York City. Later, former federal prosecutor Doug Burns helps us break down the testimony from special counsel Robert Hur on the Biden classified documents probe. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ephesians 4 | Go Low | Pastor Mike Signorelli by Mike Signorelli

Ephesians 1 | Complete Breakdown | Pastor Mike Signorelli by Mike Signorelli

Follow along with this series in Pastor Mike's sermon notes! https://docs.google.com/document/d/1yfs20KPo-KXCV3AEoVVxlT3yTIF7J-2a9LZxP1Ucs8g/edit

Follow along with Pastor Mike's notes from this sermon series! docs.google.com/document/d/1yfs20…/edit?usp=sharing

Follow along with Pastor Mike's notes from this sermon series! https://docs.google.com/document/d/1yfs20KPo-KXCV3AEoVVxlT3yTIF7J-2a9LZxP1Ucs8g/edit?usp=sharing

Follow along with the Book of James reading plan and notes! https://docs.google.com/document/d/1yfs20KPo-KXCV3AEoVVxlT3yTIF7J-2a9LZxP1Ucs8g/edit?usp=sharing

In this sermon, Pastor Mike dives into the introduction of the book of James, exploring the profound wisdom shared by James. The emphasis on humility, acknowledging the hierarchical levels in the Kingdom, and the significance of facing tests and challenges with gratitude are highlighted. James encourages bold and timely prayer, emphasizing the role of tests in developing a deeper relationship with the Father. The call to cheer when others succeed underscores a belief in God's ultimate control over outcomes. Life's challenges are viewed as opportunities for growth, and the importance of guarding against internal temptations is emphasized. James reminds us that every good gift comes from heaven, urging listeners to desire gifts from that divine source. Practical advice on reacting to news and the transformative power of aligning with God's Word is explored. The sermon concludes with a reflection on true religion, emphasizing reaching out to the needy and guarding against corruption. Join us as we uncover the timeless wisdom of James and its relevance to our lives today.

In Episode 605: Unmasking Demons and Giants, Pastor Mike Signorelli passionately shares the heart of his ministry, and the profound impact of his film 'Domino Revival' while shedding light on pervasive issues like suicidal thoughts and demonic influence. In this intriguing exploration, he uncovers the origins of demons and Nephilim, navigating through their survival post-global flood and intricately weaving a narrative that extends to the continuation of giants in biblical accounts. Signorelli candidly shares personal encounters with demons and the transformative moments of breaking curses. Venturing beyond the ordinary, the discussion takes a fascinating turn as they explore a realm of supernatural and interdimensional phenomena. Together, Mike and Tony explore thought-provoking topics, including the government's disclosure of UFOs and the inherent lack of trust in governmental narratives. The duo discusses intriguing concepts such as physical ascension, supernatural abilities, and the mysterious nature of scripture. The conversation unfolds further as they unravel the mysterious disappearances of Enoch and Elijah, shedding light on symbolism and uncovering demonic influences in the music industry. Join them for an engaging discussion that goes beyond the surface, offering profound insights into spirituality and the unseen realms. Takeaways The supernatural realm is real and should not be neglected or limited in our understanding. There is a rise in awareness of the spiritual realm, leading to a third wave of people seeking answers beyond natural explanations. Demons are spirits seeking physical bodies to carry out their sinful nature. The survival of Nephilim after the flood and the existence of giants in biblical accounts suggest a deeper understanding of these beings. Following Jesus is an exciting and non-boring journey that involves encountering the supernatural and experiencing freedom from demonic influence. Mike Signorelli Website: mikesignorelli.com YouTube: www.youtube.com/@MikeSignorelli_ The Confessionals Members App: Apple Store: https://apple.co/3UxhPrh Google Play: https://bit.ly/43mk8kZ Become a member for AD FREE listening and EXTRA shows: theconfessionalspodcast.com/join Watch The Shape of Shadows: https://www.merkel.media/stream-now Watch Expedition Dogman: https://bit.ly/3CE6Kg0 SPONSORS GET FACTOR MEALS: factormeals.com/confessionals50 GET UNCOMMON GOODS at 15% off: uncommongoods.com/tony GET EMP Shield: empshield.com Coupon Code: "tony" for $50 off every item you purchase! Listen to this episode for more information! Link: bit.ly/3YaMD1N GET SIMPLISAFE TODAY: simplisafe.com/confessionals GET Hello Fresh: hellofresh.com/confessionalsfree Promo Code: "confessionalsfree" for FREE BREAKFAST FOR LIFE!!! Get Emergency Food Supplies: www.preparewiththeconfessionals.com CONNECT WITH US Website: www.theconfessionalspodcast.com Email: contact@theconfessionalspodcast.com Subscribe to the Newsletter: https://www.theconfessionalspodcast.com/the-newsletter MAILING ADDRESS: Merkel Media 257 N. Calderwood St., #301 Alcoa, TN 37701 SOCIAL MEDIA Subscribe to our YouTube: https://bit.ly/2TlREaI Discord: https://discord.gg/KDn4D2uw7h Show Instagram: theconfessionalspodcast Tony's Instagram: tonymerkelofficial Facebook: www.facebook.com/TheConfessionalsPodcas Twitter: @TConfessionals Tony's Twitter: @tony_merkel OUTRO MUSIC Joel Thomas - Adios YouTube | Apple | Spotify

Mike Signorelli returns with an update on the film "The Domino Revival" a Fathom theater event Nov 13. https://www.fathomevents.com/events/the-domino-revival/See omnystudio.com/listener for privacy information.

What does the demonic look like today, and do we need deliverance? Join me as I chat with my good friend, Mike Signorelli, about his upcoming movie The Domino Revival!

The Domino Revival takes moviegoers on an extraordinary journey with Mike Signorelli and a group of revivalists during a pivotal period in our nation's history.See omnystudio.com/listener for privacy information.