Podcasts about Sort

(SPOILER) Your Daily Roundup covers last nights Bachelor in Paradise, the competition lacked any advantage again, the social media beef that happened during the show, Zoe & Brian editing snafu, Jill is the comedy relief we need, & a hot take (sort of) about Susie.   Music written by Jimmer Podrasky (B'Jingo Songs/Machia Music/Bug Music BMI) Factor Meals - 50% off your first box PLUS free shipping at https://factormeals.com/realitysteve50off Promo Code: realitysteve50off Learn more about your ad choices. Visit megaphone.fm/adchoices

Linktree: ⁠https://linktr.ee/Analytic⁠Become A Patron Of The Notorious Mass Effect Podcast For Additional Bonus Audio And Visual Content For All Things Nme! Join Our Patreon Here: ⁠https://ow.ly/oPsc50VBOuH⁠ Join Analytic Dreamz on Notorious Mass Effect for an in-depth segment on Clipse's Let God Sort Em Out (July 11, 2025), their first album in 15 years. Featuring Kendrick Lamar, Nas, John Legend, and more, it's hailed as a 2025 standout. Analytic Dreamz unpacks the album's themes of loyalty, redemption, and industry disillusionment, alongside controversies like leaks, alleged smear campaigns, and Pusha T's rift with Kanye West. Explore JAY-Z's absence, fan theories, and Clipse's triumphant return.Support this podcast at — https://redcircle.com/analytic-dreamz-notorious-mass-effect/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Get episodes without adverts + bonus episodes at ⁠⁠⁠⁠EasyStoriesInEnglish.com/Support⁠⁠⁠⁠. Your support is appreciated! Yes, that's right, I was kicked out of a public building... Not only that, I went to a wild party in Cambridge, and I'm setting the house on fire with incense. Sort of. Go to ⁠⁠⁠⁠⁠EasyStoriesInEnglish.com/Kicked for the full transcript. Vocabulary: Hay fever, Incense, Ball (party), Checkmate, Gen Z, Shisha, Bumper cars, Helter skelter, Middle of the road, Joie de vivre Learn more about your ad choices. Visit megaphone.fm/adchoices

Dissect's Cole Cuchna and The Ringer's Charles Holmes unpack the long-awaited return of Clipse and their new album, Let God Sort Em Out. Was it worth the 15-year wait? The duo share first impressions, breakdown their favorite lyrics and tracks, discuss Pharrell's full-album production, and what makes Clipse still sound this sharp in their 40s and 50s. They dissect the emotional depth of “Birds Don't Sing,” Kendrick Lamar's controversial "Whips and Chains" verse, Tyler, The Creator's dream feature, and how Pusha T and No Malice balance grief, flexing, and lyrical mastery in their most personal album yet. Host: Cole Cuchna Guest: Charles Holmes Audio/Video: Kevin Pooler 00:00 So Delicious Ad 00:33 Clipse Opening Thoughts 04:34 The Rollout 12:58 First Impressions 14:56 The Birds Don't Sing 23:09 Chains and Whips 26:54 Kendrick's Feature 33:46 Kendrick "Gen" Breakdown 38:02 POV & Tyler's Feature 46:30 So Be It 52:00 Mike Tyson Blow to the Face 01:01:12 So Far Ahead 01:04:50 Last Song Standing Preview Learn more about your ad choices. Visit podcastchoices.com/adchoices

We back talking the new Clipse album, the JID EP, and of course we gotta talk the Superman movie!

Démar and Adriel react to Clipse's latest album, 'Let God Sort Em Out', geriatric hip hop and the idea of artists making hip hop well into their 50sDémar's rating: 8.5 / 10Adriel's rating: 7.5 / 10The Love List: E.B.I.T.D.A., Ace Trumpets, Let God Sort Em Out/Chandeliers,Timecodes:1:25 - Every corner of the hip-hop world that's not part of the mainstream was waiting3:40 - Is this album really happening?4:59 - ‘It's Almost Dry ‘ score6:40 - Playboi Carti comparison7:26 - The rollout is getting so much love8:35 - The original Drake hater/comments about Travis Scott  13:44 - The production22:08 - Always has duality in their music / more human parts on the project25:57 - 50-year-olds in hip hop28:30 - Hip-hop is the only genre that can't age gracefully  28:55 - Hip-hop never got pulled away / never a normalization of how people aged in the genre35:21 - The blog era of hip-hop is approaching their 40s37:00 - Favourite song46:15 -  Almost for the reaction on the timeline  53:31 - The ScoreFollow us:TikTok: Album Mode: https://www.tiktok.com/@albummodepodAdriel: https://www.tiktok.com/@adrielsmileydotcom Démar: https://www.tiktok.com/@godkingdemiInstagram:Album Mode: https://www.instagram.com/albummodepod/Adriel: https://www.instagram.com/adrielsmileydotcom/Démar: https://www.instagram.com/demarjgrant/Twitter:Album Mode: https://twitter.com/AlbumModepodAdriel: https://twitter.com/AdrielSmiley_Démar: https://twitter.com/DemarJGrant ===================================Clipse - Let God Sort Em Out / 2025 / hip hop, rap

Are you simply existing? Or are you awake? Welcome to another of our bonus episodes "Master your Mind with Mayhew".  As well as our regular  Wednesday episodes, we now release extra shorter content on Mondays. Listen out for Sort your Shit out with Smith next Monday. In this episode, Mayhew dives into the concept of Beginner's Mind - one of the nine attitudes of mindfulness - and how approaching life like it's brand new can radically shift your perspective. If you feel like your thoughts run the show, or that your days blur into one big autopilot loop, this episode is your reminder to slow down, wake up, and see what's already right in front of you. If you want to get in touch, please drop the lads a line : hello@agameconsultancy.com   Adam Smith From depressed and suicidal to the happiest and fittest he's ever been, Adam Smith's self-development journey hasn't been easy but it has been worth it. Today, he's a qualified mindset coach in neuro-linguistic programming (NLP) and a certified Time Line Therapist®. Adam has coached many high performers, using NLP to rewire his clients' thoughts and behaviours so they can destroy limiting beliefs and engineer the change needed to excel. Connect with Adam Smith: https://www.linkedin.com/in/adam-smith-high-performance-coach/ Adam Mayhew Adam Mayhew swapped burnout and binge drinking for ultra marathons, CrossFit and sobriety. A registered nutritional therapist specialising in performance nutrition, Adam supports everyone from office workers to athletes to build healthy eating habits. Using science (and never fad diets, quick fixes or gym bro culture) he helps clients target their problem areas and confidently master diet, training and lifestyle. Connect with Adam Mayhew: https://www.linkedin.com/in/adam-mayhew-nutrition-coaching/ To find out more about Smith & Mayhew: https://agameconsultancy.com/about/

My son, who is 13, and I have both been rather excited about the new album by Clipse coming out and when it finally did on July 11, Let God Sort ‘Em Out lived up to the hype. We've been listening to it and analyzing it so much, we decided to do a pod about it, so, please enjoy listening to a dad and his son talking about a rap record they like and some of the stories behind Let God Sort ‘Em Out.Featuring music produced by Levon Khanna.EVERY OTHER COMPLETE KREATIVE KONTROL EPISODE IS ONLY ACCESSIBLE TO MONTHLY $6 USD PATREON SUPPORTERS. This one is fine, but please subscribe now on Patreon so you never miss full episodes. Thanks!Thanks to the Bookshelf, Planet Bean Coffee, and Grandad's Donuts. Support Y.E.S.S., Pride Centre of Edmonton, and Letters Charity. Follow vish online.Support this show http://supporter.acast.com/kreative-kontrol. Hosted on Acast. See acast.com/privacy for more information.

This week in PREVIOUSLY ON! Jason is joined by producers Joelle and Abu to discuss the week’s biggest headlines, including: How much Nicholas Hoult took home for Superman, Jurassic World Rebirth at the box office, Blade costumes come to light, and the Playstation Ghost of Yotei State of Play! Follow Jason: IG & Bluesky Follow Rosie: IG & Letterboxd Follow X-Ray Vision on Instagram Join the X-Ray Vision DiscordSee omnystudio.com/listener for privacy information.

Full video version of the episode is available on YouTube! https://www.youtube.com/channel/UCBgOGeH-NL4o2WGutwverqQSee omnystudio.com/listener for privacy information.

Rockett and Figgy break down the long-awaited release of the Clipse album Let God Sort Em Out. They also discuss the new Drake single What Did I Miss, Travis Scott dropping a project on 713 day, Nicki Minaj's Jay-Z conspiracy theories and more!

In this episode, I breakdown the bombshell report of NFL collusion and the NFLPA's involvement. I also discuss Jalen Williams contract extension, Cooper Flagg, Lamar Jackson, The Clipse, and so much more! ​0:00 NFL Collusion report ​30:09 Jalen Williams Contract extension 42:37 Copper Flagg Summer League Debut 52:05 The Clipse album review Click here to Subscribe! https://www.youtube.com/user/jalenhunter72094?sub_confirmation=1 Social Media: IG: https://www.instagram.com/the_unpopular_pod/ Twitter: https://twitter.com/imsayinthou FB: https://www.facebook.com/TheUnpopularPodcast1 Podcast Store: https://teespring.com/stores/the-unpopular-podcast?page=1 Promotion Request: https://docs.google.com/forms/d/e/1FAIpQLSd0dwGtU5PXBfWYdObutkRtXyeY93ZX0eCEGZGAW23RxG-eUg/viewform?usp=sf_link THANK YOU FOR THE SUPPORT!!!

Talks in regards to Playstation, NBA, MLB, WNBA, Star Trak and Clipse new albumNote: Recording took place on 7/11/25Link www.Balisongmedia.com

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Don tackles six listener questions in a rare full-stack Q&A Friday. He breaks down a shady universal life insurance pitch, dismantles the myth of “smart” market timing with limit orders, and offers clarity on Roth conversions, rebalancing strategies, and inherited IRA hacks. A master class in how to stop making dumb money moves. 0:04 Intro – Friday Q&A episode with a goal: 6 questions in one show 1:18 How to ask your questions (and why spoken questions get on air) 2:55 Rachel (NC): Friend sold a $7,000+/yr universal life policy — is it a scam? (Yes) 4:09 Breakdown of how much goes to commissions, costs, and investments in year one 6:44 Better choice: Buy term and invest the difference 8:47 Backdoor Roth IRA Timing: Can I convert a 2025 non-deductible IRA in 2026 and still have it count for 2025? (Sort of, but not really) 11:08 Andrew: Used a limit order during market dip to rebalance — did it work or just get lucky? 14:22 Why timing systems (even “disciplined” ones) fail over time 15:23 S&P 500 Addition Bump: Can you profit from companies added to the index? (Unlikely) 17:37 Tesla example and the dangers of trying to front-run institutional traders 18:22 Casey in Albuquerque: What does rebalancing really mean? (All of it—stocks/bonds, small/large, U.S./intl.) 21:21 Eric: Can you offset inherited IRA RMDs by making IRA/401(k) contributions with that income? (Yes, if within limits) Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Brad is joined by Dustin and special guest Alex (Boomstick Gaming) and discuss Tears of the Kingdom on Switch 2, Death Stranding 2, Kingdom Hearts II, and more! Please keep in mind that our timestamps are approximate, and will often be slightly off due to dynamic ad placement. 0:00:00 - Intro0:11:40 - The Legend of Zelda: Tears of the Kingdom0:27:17 - Death Stranding 2: On The Beach (mild gameplay spoilers, no story spoilers)0:51:23 - Kingdom Hearts II1:04:38 - Sort it Out/Keep It Up1:27:00 - Game Recommendation1:28:35 - Mario Kart World1:40:42 - Closing Questions To watch the podcast on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/LastStandMediaYouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/SummonSign⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/SummonSign Learn more about your ad choices. Visit podcastchoices.com/adchoices

The guys talk about Summer league starting for the Kings tonight and much more.

Seth and Sean dive into a funny medical story from when Seth had a nurse who tried to heal him with some sort of incantation or spell.

Love to hear from you; “Send us a Text Message”What epic tale have we fallen into, and what role are we meant to play? This question lies at the heart of our exploration of authentic masculinity and spiritual warfare in a chaotic world.Drawing from the wisdom of St. John Paul II, Henry David Thoreau, and even Sam Gamgee from Lord of the Rings, we examine the profound crisis facing today's young people. In a culture where 50% of teen girls report persistent sadness and 30% have considered suicide, something has clearly gone terribly wrong. Yet within this darkness, we're witnessing young men awakening to the realization that they were created for something more.The Claymore sword—the heavy, two-handed weapon made famous in Braveheart—represents our approach to spiritual combat. Unlike the emasculated vision of manhood promoted by our culture, we recognize that authentic masculinity requires courage, strength, and a willingness to fight for what matters. But as St. John Paul II taught, the first battle must be fought on the battlefield of our own hearts—between love and lust, between selfishness and self-giving.Download the Claymore Militus Christi Battle Plan and join us in reclaiming what it means to be a man. Share this episode with someone and discuss the questions together: What tale have we fallen into, and what role will you play in it?Jacks Latest Blog Young Men United in the Eucharist: Heroically Rebuilding the Three Necessary SocietiesFollow us and watch on X: John Paul II Renewal @JP2RenewalSubscribe to our Newly Resurrected YouTube Channel!Sign up for our Newsletter: https://jp2renew.org/Discussion questions:What are some moments in your life when you felt a deep longing for truth, meaning, or purpose? How did you respond to that desire?“You will seek me and find me; when you seek me with all your heart, I will be found by you, says the Lord.”—Jeremiah 29:13–14Sam Gamgee asks, “I wonder what sort of tale we've fallen into?”—do you feel like your life is part of a larger story? If so, who is writing it, and what role might you be playing?“For we are His workmanship, created in Christ Jesus for good works, which God prepared beforehand, that we should walk in them.”—Ephesians 2:10In a world full of noise, opinions, and competing truths, where do you go—or where could you begin to go—to seek what is truly good, beautiful, and true? “And you will know the truth, and the truth will make you free.”—John 8:32The chapter mentions the “line between good and evil running through every human heart.” Where in your own life do you feel that tension most, and what helps you stay grounded in the fight for the good?“Watch and pray that you may not enter into temptation; the spirit indeed is willing, but the flesh is weak.”—Matthew 26:41Support the show

CLIPSE "LET GOD SORT EM OUT" - JEEZMARLEYTV FIRST OFFICIAL LISTEN REACTION!!!!!MAKE SURE YOU LIKE COMMENT AND SUBSCRIBE FOLLOW JEEZ ON ALL PLATFORMS @JEEZ_MARLEY

Stuart Pollington was born in the United Kingdom and grew up there. After college he began working and along the way he decided he wanted to travel a bit. He worked in Las Vegas for six months and then had the opportunity to work for a year in Australia. He then ended up doing some work in Asia and fell in love with Thailand. For the past 20 years he has lived in Thailand where he helped start several entrepreneurial endeavors and he began two companies which are quite alive and well.   My discussion with Stuart gave us the opportunity to explore his ideas of leadership and entrepreneurial progress including what makes a good entrepreneur. He says, for example, that anyone who wishes to grow and be successful should be willing to ask many questions and always be willing to learn. Stuart's insights are quite valuable and worth your time. I believe you will find most useful Stuart's thoughts and ideas.     About the Guest:   Stuart Pollington is a seasoned entrepreneur and digital strategist who has spent over two decades building businesses across the ASEAN region. Originally from the UK, Stuart relocated to Thailand more than 20 years ago and has since co-founded and led multiple ventures, including Easson Energy and Smart Digital Group. His experience spans digital marketing, AI, and sustainability, but at the heart of it all is his passion for building ideas from the ground up—and helping others do the same.   Throughout his career, Stuart has worn many hats: Sales Director, CTO, Founder, Digital Marketer and growth consultant. He thrives in that messy, unpredictable space where innovation meets real-world execution, often working closely with new businesses to help them launch, grow, and adapt in challenging environments. From Bangkok boardrooms to late-night brainstorms, he's seen firsthand how persistence and curiosity can turn setbacks into springboards.   Stuart's journey hasn't always been smooth—and that's exactly the point. He's a firm believer that failure is an essential part of the learning process. Whether it's a marketing campaign that flopped or a business idea that never got off the ground, each misstep has helped shape his approach and fueled his drive to keep moving forward. Ways to connect with Stuart:   https://www.linkedin.com/in/stuartpollington/ www.smart-digital.co.th www.smart-traffic.com.au www.evodigital.com.au https://easson.energy     About the Host:   Michael Hingson is a New York Times best-selling author, international lecturer, and Chief Vision Officer for accessiBe. Michael, blind since birth, survived the 9/11 attacks with the help of his guide dog Roselle. This story is the subject of his best-selling book, Thunder Dog.   Michael gives over 100 presentations around the world each year speaking to influential groups such as Exxon Mobile, AT&T, Federal Express, Scripps College, Rutgers University, Children's Hospital, and the American Red Cross just to name a few. He is Ambassador for the National Braille Literacy Campaign for the National Federation of the Blind and also serves as Ambassador for the American Humane Association's 2012 Hero Dog Awards.   https://michaelhingson.com https://www.facebook.com/michael.hingson.author.speaker/ https://twitter.com/mhingson https://www.youtube.com/user/mhingson https://www.linkedin.com/in/michaelhingson/   accessiBe Links https://accessibe.com/ https://www.youtube.com/c/accessiBe https://www.linkedin.com/company/accessibe/mycompany/ https://www.facebook.com/accessibe/       Thanks for listening!   Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode? Leave a comment in the section below!   Subscribe to the podcast   If you would like to get automatic updates of new podcast episodes, you can subscribe to the podcast on Apple Podcasts or Stitcher. You can subscribe in your favorite podcast app. You can also support our podcast through our tip jar https://tips.pinecast.com/jar/unstoppable-mindset .   Leave us an Apple Podcasts review   Ratings and reviews from our listeners are extremely valuable to us and greatly appreciated. They help our podcast rank higher on Apple Podcasts, which exposes our show to more awesome listeners like you. If you have a minute, please leave an honest review on Apple Podcasts.       Transcription Notes:   Michael Hingson ** 00:00 Access Cast and accessiBe Initiative presents Unstoppable Mindset. The podcast where inclusion, diversity and the unexpected meet. Hi, I'm Michael Hingson, Chief Vision Officer for accessiBe and the author of the number one New York Times bestselling book, Thunder dog, the story of a blind man, his guide dog and the triumph of trust. Thanks for joining me on my podcast as we explore our own blinding fears of inclusion unacceptance and our resistance to change. We will discover the idea that no matter the situation, or the people we encounter, our own fears, and prejudices often are our strongest barriers to moving forward. The unstoppable mindset podcast is sponsored by accessiBe, that's a c c e s s i capital B e. Visit www.accessibe.com to learn how you can make your website accessible for persons with disabilities. And to help make the internet fully inclusive by the year 2025. Glad you dropped by we're happy to meet you and to have you here with us.   Michael Hingson ** 01:21 Well, hello, everyone. Once again, it is time for an episode of unstoppable mindset. And today we have a guest, Stuart pullington, who is in Thailand, so that is a little bit of a distance away, but be due to the magic of science and technology, we get to have a real, live, immediate conversation without any delay or anything like that, just because science is a beautiful thing. So Stuart is an entrepreneur. He's been very much involved in helping other people. He's formed companies, but he likes to help other entrepreneurs grow and do the same things that he has been doing. So I am really glad that he consented to be on unstoppable mindset. And Stuart, I want to welcome you to unstoppable mindset. And thank you for being here,   Stuart Pollington ** 02:14 Ryan, thank you for the invitation, Michael, I'm looking forward to it.   Michael Hingson ** 02:18 And Stuart is originally from the United Kingdom, and now for the past, what 20 years you've been in Thailand? Yes, over   Stuart Pollington ** 02:27 a bit over 20 years now. So I think I worked out the other day. I'm 47 in a couple of weeks, and I've spent more than half of my life now over in Asia.   Michael Hingson ** 02:39 So why do you like Thailand so much as opposed to being in England?   Stuart Pollington ** 02:46 It's a good question. I mean, don't get me wrong, I do, I do like the UK. And I really, I really like where I came, where I'm from. I'm from the south coast, southeast, a place called Brighton. So, you know, pretty good, popular place in the UK because of where we're situated, by the, you know, on the on the sea, we get a lot of, you know, foreign tourists and students that come over, etc. I mean, Asia. Why? Why Asia? I mean, I originally went traveling. I did six months in America, actually, first in Las Vegas, which was a good experience, and then I did a bit of traveling in America, from the West Coast over to the East Coast. I did a year in Australia, like a working holiday. And then on my way back to the UK, I had a two week stop over in Thailand, and I went down to the beaches, really enjoyed kind of the culture and the way of life here, if you like. And ended up staying for a year the first time. And then after that year, went back to the UK for a little bit and decided that actually, no, I kind of liked the I liked the lifestyle, I liked the people, I liked the culture in Thailand, and decided that was where I wanted to kind of be, and made my way back   Michael Hingson ** 04:13 there you are. Well, I can tell you, Las Vegas isn't anything like it was 20 years ago. It is. It is totally different. It's evolved. It's very expensive today compared to the way it used to be. You can't, for example, go into a hotel and get an inexpensive buffet or anything like that anymore. Drinks at the hum on the on the casino floors are not like they used to be, or any of that. It's it's definitely a much higher profit, higher cost. Kind of a place to go. I've never been that needy to go to Las Vegas and spend a lot of time. I've been there for some meetings, but I've never really spent a lot of time in Las Vegas. It's a fascinating town. Um. One of my favorite barbecue places in New York, opened up a branch in Las Vegas, a place called Virgil's best barbecue in the country. And when they opened the restaurant, the Virgil's restaurant in Las Vegas, my understanding is that the people who opened it for Virgil's had to first spend six months in New York to make sure that they did it exactly the same way. And I'll tell you, the food tastes the same. It's just as good as New York. So that that would draw me to Las Vegas just to go to Virgil's. That's kind of fun. Well, tell us a little about the early Stuart kind of growing up and all that, and what led you to do the kinds of things you do, and so on. But tell us about the early Stuart, if you would.   Stuart Pollington ** 05:47 Yeah, no problem. I mean, was quite sporty, very sporty. When I was younger, used to play a lot of what we call football, which would be soccer over, over your way. So, you know, very big, younger into, like the the team sports and things like that, did well at school, absolutely in the lessons, not so great when it came to kind of exams and things like that. So I, you know, I learned a lot from school, but I don't think especially back then, and I think potentially the same in other countries. I don't think that the the education system was set up to cater for everyone, and obviously that's difficult. I do feel that. I do feel that maybe now people are a bit more aware of how individual, different individuals perform under different circumstances and need different kind of ways to motivate, etc. So, yeah, I mean, I that that was kind of me at school. Did a lot of sport that, you know was good in the lessons, but maybe not so good at the PAM studying, if you like, you know the studying that you need to do for exams where you really have to kind of cram and remember all that knowledge. And I also found with school that it was interesting in the lessons, but I never really felt that there was any kind of, well, we're learning this, but, and this is how you kind of utilize it, or this is the practical use of what we're learning for life, if that, if that makes sense. Yeah. So, you know, like when we were learning, and I was always very good at maths, and I love numbers, and you know, when we were learning things in maths and things like that, I just never felt that it was explained clearly what you would actually use that for. So when you're learning different equations, it wasn't really well explained how you would then utilize that later in life, which I think, for me personally, I think that would have made things more interesting, and would have helped to kind of understand which areas you should focus on. And, you know, maybe more time could have been spent understanding what an individual is good at, and then kind of explaining, well, if you're good at this, or passionate with this, then this is what you could do with it. I think I remember sitting down with our I can't they would have been our advisors at the time, where you sit down and talk about what you want to do after school, and the question was always, what do you want to be? Whereas, you know, for me personally, I think it would have been more useful to understand, what are your passion you know? What are you passionate about? What are you good at? What do you enjoy doing? And then saying, Well, you know, you could actually do this. This is something you could do, you know. So you could take that and you could become, this could be the sort of career you could do, if that makes sense. So anyway, that that was kind of like, like school and everything like that. And then after school, you know, I didn't, I worked for a couple of years. I didn't really know what I wanted to do. Funnily enough, there was actually a Toys R Us opening in Brighton in one of the summers she went and got, I got a summer job there at Toys R Us. And I really enjoyed that. Actually, that was my first step into actually doing a bit of sales. I worked on the computers. So we were, you know, selling the computers to people coming in. And when we opened the store, it's a brand new store. You know, it was just when the pay as you go. Mobile phones were kind of just coming out. We had Vodafone analog, but it was the non contract where you could just buy top up cards when they first came out, and I remember we were the first store, because we were a new store. We were the first store to have those phones for sale. And I remember just being really determined to just try and be the first person to just sell the first ever mobile phone within Toys R Us. And I remember I started in the morning, and I think my lunch was at, say, 12, but I missed my lunch, and I think I was up till about one, one or 2pm until finally I managed to find someone who, who was, who me, had that need or wanted the phone, and so I made that first sale for toys r us in the UK with the mobile phone, and that that, in itself, taught me a lot about, you know, not giving up and kind of pushing through and persevering a bit. So yeah, that that was kind of my, my early part. I was always interested in other cultures, though. I was always interested at school, you know, I do projects on Australia, Egypt and things like that. And, you know, in the UK, when you get to about, I think similar, similar to America, but, you know, in the UK, where you either before or after uni, it's quite usual to do, like, a gap year or do a bit of traveling. And I just kind of never got round to it. And I had friends that went and did a gap year or years working holiday in Australia, and I remember when they came back, and I was like, Yeah, you know, that's that's actually what I want to do. So when I was about 22 it was at that point, and I'd worked my way up by them from Toys R Us, I'd already moved around the country, helped them open new stores in different locations in the UK. Was working in their busiest story of in Europe, which was in London. But I decided I wanted to kind of I wanted to go and travel. So I remember talking to my area manager at the time and saying, Look, this is what I want to do. I had a friend who was traveling, and he was meeting up with his sister, and his sister happened to be in Las Vegas, which is how we, we kind of ended up there. And I remember talking to my area manager at the time and saying that I want to leave, I want to go and do this. And I remember him sat down just trying to kind of kind of talk me out of it, because they obviously saw something in me. They wanted me to continue on the path I was doing with them, which was going, you know, towards the management, the leadership kind of roles. And I remember the conversation because I was saying to him, Look, I want, I want to, I want to go and travel. I really want to go. I'm going to go to Las Vegas or to travel America. And his response to me was, well, you know, if you stay here for another x years, you can get to this position, then you can go and have a holiday in America, and you could, you can get a helicopter, you can fly over the Grand Canyon, and kind of really trying to sell me into staying in that path that they wanted me to go on. And I thought about that, and I just said, No, I don't want to just go on a holiday. I really just want to immerse myself, and I just want to go there, and I want to live the experience. And so yeah, I I left that position, went to Las Vegas, ended up staying six months. I did three months. Did a bit in Mexico, came back for another three months. And that's where I met a lot of different people from different countries. And I really kind of got that initial early bug of wanting to go out and seeing a bit more of the world. And it was at that point in my life where I was in between, kind of the end of education, beginning of my business career, I guess, and I had that gap where it was the opportunity to do it. So I did, so yeah, I did that time in America, then back to the UK, then a year in Australia, which was great. And then, yeah, like I said, on the way home, is where I did my stop over. And then just obviously fell in love with Thailand and Asia, and that became my mindset after that year going back to the UK. My mindset was, how do I get back to Thailand? You know, how do I get back to Asia? I also spent a bit of time, about five years in the Philippines as well. So, you know, I like, I like, I like the region, I like the people, I like the kind of way of life, if you like.   Michael Hingson ** 14:23 So when you were working in the Philippines, and then when you got to Thailand, what did you do?   Stuart Pollington ** 14:30 Yeah, so I mean, it all starts with Thailand, really. So I mean, originally, when I first came over, I was, I was teaching and doing, trying to kind of some teaching and voluntary stuff. When I came back, I did a similar thing, and then I got, I get, I wouldn't say lucky, I guess I had an opportunity to work for a company that was, we were, we were basically selling laptop. Laptops in the UK, student laptops, they were refurbished like your IBM or your Dell, and we they would be refurbished and resold normally, to students. And we also, we also used to sell the the laptop batteries. So we would sell like the IBM or Dell laptop batteries, but we sell the OEM, you know, so we would get them direct from, from from China, so like third party batteries, if you like. And back in the day, this is just over 20 years ago, but back then, early days of what we would call digital marketing and online marketing. And you know, our website in the UK, we used to rank, you know, number one for keywords like IBM, refurb, refurbished. IBM, laptop Dell, laptop battery, IBM battery. So we used to rank above the brands, and that was my introduction, if you like, to digital marketing and how it's possible to make money online. And then that kind of just morphed into, well, you know, if we're able to do this for our own business, why can't we do this for other businesses? And that would have been the, you know, the early owners and founders of the of smart digital and smart traffic seeing that opportunity and transitioning from running one business and doing well to helping multiple businesses do well online and that, that was the bit I really enjoy. You know, talking to different business owners in different industries. A lot of what we do is very similar, but then you have slightly different approaches, depending on them, the location and the type of business that people are in.   Michael Hingson ** 16:47 Well, you, you have certainly been been around. You formed your own or you formed countries along the way, like Eastern energy and smart digital group. What were they? Right?   Stuart Pollington ** 16:59 Yeah. So, so yeah, going back to the computer website. Out of that came a company called smart traffic that was put together by the free original founders, guy called Simon, guy called Ben, and a guy called Andy. And so they originally came together and put and had created, if you like, smart traffic. And smart traffic is a digital marketing agency originally started with SEO, the organic, you know, so when someone's searching for something in Google, we help get websites to the top of that page so that people can then click on them, and hopefully they get a lead or a sale, or whatever they're they're trying to do with that, with that traffic. So, yeah, they originally put that together. I being here and on the ground. I then started working within the business. So I was running the student website, if you like, the laptop website, and then got the opportunity from very early on to work within the Digital Marketing Company. I've got a sales background, but I'm also quite technical, and I would say I'm good with numbers, so a little bit analytical as well. So the opportunity came. We had opened an office in the Philippines, and it had been open for about, I think, 18 months or two years, and it was growing quite big, and they wanted someone else to go over there to support Simon, who was one of the founders who opened the office over there. And that's when I got the opportunity. So I was over in Cebu for what, five, five and a half years. At one point, we had an office there with maybe 120 staff, and we did a lot of the technical SEO, and we were delivering campaigns for the UK. So we had a company in the UK. We had one in Australia, and then also locally, within the kind of Thai market. And that was fantastic. I really enjoyed working over in the Philippines again. Culture enjoyed the culture enjoyed the people. Really enjoyed, you know, just getting stuck in and working on different client campaigns. And then eventually that brought me back to Thailand. There was a restructure of the company we, you know, we moved a lot of the a lot of the deliverables around. So I was then brought back to Thailand, which suited me, because I wanted to come back to Thailand at that point. And then I had the opportunity. So the previous owners, they, they created a couple of other businesses in Thailand. They're one that very big one that went really well, called dot property, so they ended up moving back to the UK. Long story short, about maybe 10 years ago, I got the opportunity to take over smart digital in Thailand and smart traffic in Australia, which are both the. Marketing agencies that I'd been helping to run. So I had the opportunity to take those over and assume ownership of those, which was fantastic. And then I've obviously been successfully running those for the last 10 years, both here and and in Australia, we do a lot of SEO. We do a lot of Google ads and social campaigns and web design, and we do a lot of white label. So we we sit in the background for other agencies around the world. So there'll be agencies in, you know, maybe Australia, the UK, America, some in Thailand as well, who are very strong at maybe social or very strong ads, but maybe not as strong on the SEO so we, we just become their SEO team. We'll run and manage the campaigns for them, and then we'll deliver all the reporting with their branding on so that they can then plug that into what they do for their clients and deliver to their clients. So that's all fantastic. I mean, I love, I love digital marketing. I love, I love looking at the data and, you know, working out how things work. And we've been very successful over the years, which then led on to that opportunity that you mentioned and you asked about with Eastern energy. So that was about three and a half years ago, right right around the COVID time, I had a meeting, if you like, in in Bangkok, with a guy called Robert Eason. He was actually on his way to the UK with his family, and kind of got stuck in Bangkok with all the lockdowns, and he was actually on his way to the UK to start Eastern energy there. And Eastern energy is basically, it's an energy monitoring and energy efficiency company. It's basically a UK design solution where we have a hardware technology that we retrofit, which is connects, like to the MDB, and then we have sensors that we place around the location, and for every piece of equipment that we connect to this solution, we can see in real time, second by second, the energy being used. We can then take that data, and we use machine learning and AI to actually work with our clients to identify where their energy wastage is, and then work with them to try and reduce that energy wastage, and that reduces the amount of energy they're using, which reduces their cost, but also, very importantly, reduces the CO two emissions. And so I had this chance encounter with Robert, and I remember, at the time I was we were talking about how this solution worked, and I was like, oh, that's quite interesting. You know, I've I, you know, the the digital marketing is going quite well. Could be time to maybe look at another kind of opportunity, if you like. So I had a look at how it worked. I looked at the kind of ideal clients and what sort of other projects were being delivered by the group around the world. And there were a couple of big name brands over in there. So because it works quite well with qsrs, like quick service restaurant, so like your fast food chains, where you have multiple locations. And it just so happened that one of the in case studies they'd had, I just through my networking, I do a lot of networking with the chambers in Bangkok. Through my networking, I actually happened to know some of the people in the right positions at some of these companies. I'd never had the opportunity to work with them, with the digital marketing because most of them would have their own in house teams, and I just saw it as an opportunity to maybe do something with this here. So I, you know, I said to Robert, give me a week. And then a week later, I said, right, we've got a meeting with this company. It's international fast food brand. They've got 1700 locations in Thailand. So when ended that meeting, very, very positive. And after that meeting, I think Robert and I just I said to Robert, you know, currently you have a plan to go to the UK. Currently you're stuck in Thailand with lockdown, with COVID. We don't know what's going to happen and where everything's going to go. Why don't we do it here? And that's where it originally came from. We decided, let's, you know, let's, let's give that a shot over here. Since then, we've brought in two other partners. There's now four of us, a guy called Gary and a guy called Patrick. And yeah, I mean, it's a bit slower than I thought it would be, but it's in the last. Six months, it's really kind of picked up, which has been fantastic. And for me, it was, for me, it was just two things that made sense. One, I love I love data, and I love the technology. So I love the fact that we're now helping businesses by giving them data that they don't currently have the access to, you know. So when you get, you know, when you when you get your electricity bill, you get it the month after you've used everything, don't you, and it just tells you how much you've got to pay. And there's not really much choice. So what we're doing is giving them the visibility in real time to see where their energy is going and be able to make changes in real time to reduce that energy wastage. And I just thought, Well, look, this is great. It's very techie. It's using, you know, date big data, which I love, using machine learning and AI, which is great. And then I also, you know, I do care about the environment. I got two young kids, so I do care about what's happening around the world. And for me, that was a win, win. You know, I got to, I got to do something with tech that was new and exciting. It's definitely new to this region, even though it's been new to the same sort of technology has been utilized in Europe and America for a number of years. So it felt new, it felt exciting. And it's also good, you know, because we are helping people on the path to net zero. You know, how can we get to net zero? How can we reduce these emissions? So, yeah, I mean that that, for me, is   Stuart Pollington ** 26:40 two different types of, in my opinion, entrepreneurial kind of journeys. One is that the with the digital marketing is, is all it's a story of working my way up to then reach the top, if you like. And whereas Eastern energy is more of a traditional kind of as an entrepreneur, this is, this is an idea. Let's do something with it and get an exciting about it. So two kind of, two different approaches to get to the ownership stage, if you like.   Michael Hingson ** 27:14 I have an interesting story. I appreciate what you're saying. The whole entrepreneurial spirit is so important in what we do, and I wish more people had it. But years ago, one of my first jobs out of college was working for a company in Massachusetts, Kurzweil Computer Products. Ray Kurzweil, who developed, originally a reading machine for the blind, and then later a more commercial version of it. And there's somebody that I had met when I was a student at UC Irvine who ended up being back in Massachusetts working for at that time, a think tank consulting company called Bolt Beranek and Newman. I don't know whether you're familiar with them. They changed their name to, I think it was CLOUD NINE or Planet Nine. But Dick was telling me one day that, and this is when mainframe computers were so large and there was a lot needed to keep them cool and so on. Anyway, he was telling me that one day the gas utility came in because the total heating bill for the six story building was like $10 and they wanted to know how BBN bolt, brannic and Newman was stealing energy and and making it so that they didn't pay very much money. And the the president of the company said, let me show you. They went down to the basement, and there they had two PDP 20s, which are like dual PDP 10s. And they put out a lot of heat, needless to say, to run them. And what BBN did was to take all of that heat and pipe it through the building to keep the building warm in the winter. Rather than paying all the gas bills, they were using something that they already had, the entrepreneurial spirit liveth well. And the bottom line is they, they kept the building well heated. And I don't know what they did in the summer, but during the winter it was, it was pretty cool, and they were able to have $10 gas bills for the six story building, which was kind of fun. No,   Stuart Pollington ** 29:39 that's brilliant, yeah, and that just goes to show me, that is what a large part of this, you know, energy efficiency and things like that, is, it's, it's, it's not about just completely replacing or stopping something. It's about better utilizing it. Isn't it? So they, you know the example you just gave there, with the heat and the wasted energy of being lost in that heat release they've used and utilized, which is brilliant.   Michael Hingson ** 30:12 I a couple of years ago. So my wife passed away in 2022 and we have a furnace and so on here, and we had gas bills that were up in the $200 a month or more up as much as $300 a month in the winter to keep the house at a temperature that we could stand. And two years ago, I thought about, how do we lower that? And I was never a great fan of space heaters, but I decided to try something. We got a couple of space heaters, and we put them out in the living room, and we have ceiling fans. So turned on the space heaters and turned on the ceiling fans, and it did a pretty decent job of keeping the temperature down, such that for most months, I didn't even have to turn the furnace on at all, and our heating bill went down to like $39 a month. Then last year, we got an additional heater that was a little bit larger, and added that to the mix. And again, the bottom line is that if I start all of that early in the morning, our heating bill is like 30 $35 a month. Now I do cheat occasionally, and I'll turn the furnace on for about 45 minutes or 50 minutes in the morning with the ceiling fans to help distribute the warmer air, and I can get the house up to 75 degrees, or almost 30 Celsius, in in a very quick time. And then with the other two space heaters running, I don't have to use furnaces or anything for the rest of the day. So I think this year, the most expensive heating bill we had was like $80 because I did occasionally run the the the heaters or the furnace, and when I was traveling, I would turn the furnace on for the cat a little bit. But the bottom line is, there's so many things that we can do to be creative, if we think about it, to make things run more efficiently and not use as much energy and eliminate a lot of the waste that that we have, and so that that has worked out pretty well, and I have solar on the house. So in the summer, when most people around here are paying four and $500 a month for their electric bills to run the air conditioning. My electric bill year round, is $168 a month, which is   Stuart Pollington ** 32:47 cool. Yeah, no, that's great that you've and you've that is a great example there of kind of how you know our approach to energy efficiency. You know what? What are you currently doing? Is there a more efficient way of doing it? Which is exactly what you found, yeah,   Michael Hingson ** 33:07 yeah, and it works really well. So I can't complain it's warming up now. So in fact, we're not I haven't turned the furnace or anything on at all this week. This is the first week it's really been warm at night. In fact, it was 75 degrees Fahrenheit last night. I actually had to turn the air conditioner on and lower the house to 70 degrees, and then turned it off because I don't need to keep it on, and made it easier to sleep. But it's it's amazing, if we think about it, what the things that we can do to make our energy lives more efficient, lower the carbon footprint, and all those kinds of things. So I hear what you're saying, and it's and it's important, I think that we all think about as many ways as we can of doing that. I   Stuart Pollington ** 33:56 think one of the biggest problems with energy is just invisible. You don't, you know, you don't really see it. No. So just, it's just one of those. You just don't really think about it. And again, you only get, you only get told what you've used once you've used it. Yeah, so it's too late by then. And then you go, Oh, you know, you might get an expensive bill. And go, oh, I need to be careful. And then you're careful for a few days or a week, and then again, you don't see it until you get your next bill. Yeah, it's really hard as with anything. I mean, it's a bit like going to the gym. If you go to the gym or the fitness and you just do it sporadically. You don't really have a routine, or, you know, it's gonna be very hard to achieve anything. But then if you, if you set your mind to it, if you maybe get a trainer, and you get a you go onto a better diet, and you follow your routine, you can you will see the results. And it's very similar to what we do. If you've once you've got the data, and you can actually see what. Happening, you can make proper, informed and educated business decisions, and that's what we're trying to do with that is to help businesses make the right decision on the path to net zero   Michael Hingson ** 35:11 well, and you have to develop the mindset as the consumer to bring in a company like yours, or at least think about yourself. What can I do consistently to have a better energy pattern? And I think that's what most people tend not to do a lot, and the result of that is that they pay more than they need to. The power companies like it, the gas companies like it. But still, there are better ways to do it so. So tell me you have been in business and been an entrepreneur for a long time. What is maybe an example of some major crisis or thing that happened to you that you you regard as a failure or a setback that you have had to deal with and that taught you something crucial about business or life.   Stuart Pollington ** 36:08 Brilliant question. I mean, I would, I would guess, over 20 years, there's been a lot of different, sorry, a lot of different things that have happened. I think probably, probably an impactful one would have been. And this taught me a lot about my team, and, you know, their approach and how everyone can pull together. So it would have been, I think it was about, it was when I was in the Philippines. So it would have been about maybe 1212, years ago, we're in Cebu, and there was a big earthquake, and when it hit Cebu, I think it was quite early in the morning. It was like 6am and I remember the whole bed was kind of shaking and rocking, and we, you know, had to get out of the condo. And we're, at the time, living in a place called it Park. And in the Philippines, there's a lot of cool centers, so it's very much 24/7 with an office environment. So as we're coming out of the condo, in literally pants, as in, when I say pants, I mean underwear, because you literally jump out of bed and run. And they were like 1000s, 1000s of all the local Filipinos all all in their normal clothes, because they've all doing the call center work. And I remember just, you know, sitting out on the ground as the aftershocks and whole grounds moving and and, and that that was a very, you know, personal experience. But then on top of that, I've then got over 100 staff in in Cebu at the time that I then have to think about. And, you know, is everyone okay? And then, because of the time it happened, Luckily no one was in the office because it was early, yeah, but it all but it also meant that everything we needed   Michael Hingson ** 38:08 was in the office. Was in the office. Yeah, yeah. So,   Stuart Pollington ** 38:10 so I remember Matt, you know, I remember getting a group of us there, was myself and maybe three or four others from the office, and I remember getting in my car, drove to the office. We were on, I think it's like the eighth or ninth floor, and they didn't want to let us in because of, obviously, the earthquake, and it was a, it was a couple of hours later, and you've got to be obviously, you know, everything needs checking. You still got all the aftershocks, but we managed to let them allow us to run up the fire exit to the office so we could grab, you know, I think we were grabbing, like, 1520, laptops and screens to put in the car so that we could then, and we had to do that of the fire exit, so running up, running down, and that was all into The car so we could then drive to a location where I could get some of my team together remote and to work in this. I think we ended up in some coffee shop we found that was open, and we had the old free G boost kind of the Wi Fi dongles, dongles. And I just remember having to get, like, 1015, of my team, and we're all sat around there in the coffee shop in the morning. You know, there's still the after shops going on the I remember the office building being a mess, and, you know, the tiles had come in and everything, and it was all a bit crazy, but we had to find a way to keep the business running. So we were in the Philippines, we were the support team. We did all of the delivery of the work, but we also worked with the account managers in the UK and Australia as their technical liaisons, if you like. So we. Helped do the strategy. We did everything. And so with us out of action, the whole of Australia and of the whole of the UK team were kind of in a limbo, so we really had to pull together as a team. It taught me a lot about my staff and my team, but it also kind of it taught me about, no matter what does happen, you know, you can find a way through things, you know. So at the time that it happened, it felt like, you know, that's it, what we're going to do, but we had to turn that around and find the way to keep everything going. And yeah, that, that that just taught me a lot of you know, you can't give up. You've got to find a way to kind of push on through. And yeah, we did a fantastic job. Everyone was safe. Sorry. I probably should have said that. You know, no one, none of my team, were affected directly from the from the earthquake, which was great, and we found a way to keep things going so that the business, if you like, didn't fall apart. We,   Michael Hingson ** 41:09 you know, I guess, in our own way, had a similar thing, of course, with September 11, having our office on the 78th floor of Tower One, the difference is that that my staff was out that day working. They weren't going to be in the office. One person was going to be because he had an appointment at Cantor Fitzgerald up on the 96th floor of Tower One for 10 o'clock in the morning, and came in on one of the trains. But just as it arrived at the station tower two was hit, and everything shook, and the engineer said, don't even leave. We're going back out. And they left. But we lost everything in the office that day, and there was, of course, no way to get that. And I realized the next day, and my wife helped me start to work through it, that we had a whole team that had no office, had nothing to go to, so we did a variety of things to help them deal with it. Most of them had their computers because we had laptops by that time, and I had taken my laptop home the previous night and backed up all of my data onto my computer at home, so I was able to work from home, and other people had their computers with them. The reason I didn't have my laptop after September 11 is that I took it in that day to do some work. But needless to say, when we evacuated, it was heavy enough that going down 1463 stairs, 78 floors, that would have been a challenge with the laptop, so we left it, but it worked out. But I hear what you're saying, and the reality is that you got to keep the team going. And even if you can't necessarily do the work that you normally would do you still have to keep everyone's spirits up, and you have to do what needs to be done to keep everybody motivated and be able to function. So I think I learned the same lessons as you and value, of course, not that it all happened, but what I learned from it, because it's so important to be able to persevere and move forward, which, which is something that we don't see nearly as much as sometimes we really should.   Stuart Pollington ** 43:34 Yeah, no, no, definitely. I mean the other thing, and I think you you just mentioned there actually is it. You know, it was also good to see afterwards how everyone kind of pulls together. And, you know, we had a lot of support, not just in the Philippines, but from the UK and the Australia teams. I mean, we had a, we had a bit of an incident, you know, may have seen on the news two weeks ago, I think now, we had an incident in Bangkok where there was a earthquake in Myanmar, and then the all the buildings are shaking in Bangkok, yeah, 7.9 Yeah, that's it. And just, but just to see everyone come together was, was it's just amazing. You know? It's a shame, sometimes it takes something big to happen for people to come together and support each other.   Michael Hingson ** 44:27 We saw so much of that after September 11. For a while, everyone pulled together, everyone was supporting each other. But then over time, people forgot, and we ended up as a as a country, in some ways, being very fractured. Some political decisions were made that shouldn't have been, and that didn't help, but it was unfortunate that after a while, people started to forget, in fact, I went to work for an organization out in California in 2002 in addition to. To taking on a career of public speaking, and in 2008 the president of the organization said, we're changing and eliminating your job because nobody's interested in September 11 anymore, which was just crazy, but those are the kinds of attitudes that some people have, well, yeah, there was so little interest in September 11 anymore that when my first book, thunderdog was published, it became a number one New York Times bestseller. Yeah, there was no interest. It's   Stuart Pollington ** 45:31 just, I hope you sent him a signed copy and said, There you go.   Michael Hingson ** 45:35 Noah was even more fun than that, because this person had been hired in late 2007 and she did such a great job that after about 18 months, the board told her to go away, because she had so demoralized the organization that some of the departments were investigating forming unions, you know. So I didn't need to do anything. Wow, so, you know, but it, it's crazy, the attitudes that people have. Well, you have it is, it's it's really sad. Well, you have done a couple of things that I think are very interesting. You have moved to other countries, and you've also started businesses in unfamiliar markets. What advice? What advice would you give to someone who you learn about who's doing that today, starting a business in an unfamiliar market, or in a foreign country, or someplace where they've never been?   Stuart Pollington ** 46:34 Yeah, again, good questions. I looking back and then so and seeing what I'm doing now, and looking back to when I first came over, I think chambers, I think if I have one, you know, obviously you need to understand the market you want. You need to understand, like the labor laws, the tax laws and, you know, the business laws and things like that. But I think, I think the best thing you could do in any country is to check out the chambers. You know, I'm heavily involved and active with aus Jam, which is the Australian Chamber of Commerce, because of the connection with smart traffic in Australia, in Sydney, the digital marketing. I'm also involved with bcct, the British chamber as British Chamber of Commerce Thailand as well, that there's a very big AmCham American Chamber over here as well. And I just think that the chambers can help a lot. You know, they're good for the networking. Through the networking, you can meet the different types of people you need to know, connections with visas, with, you know, work permits, how to set up the business, recruiting everything. So everything I need, I can actually find within this ecosphere of the chambers. And the chambers in Thailand and Bangkok, specifically, they're very active, lots of regular networking, which brings, you know, introductions, new leads to the business, new connections. And then on top of that, we've had, we've had a lot of support from the British Embassy over in in Thailand, especially with the Eastern energy, because it is tech based, because it is UK Tech, and because it is obviously something that's good for the environment and what everyone's trying to push towards. So I think the two key areas for me, if you are starting a business in an unfamiliar area, is one. Check out the chambers. So obviously the first one you'd look at is your own nationality. But don't stress too much about that. I mean, the chambers over here will welcome anyone from any nationality. So, you know, utilize the chambers because it's through that that you're going to get to speak to people, expats, already running businesses. You'll hear the horror stories. You'll hear the tips. It will save you some time, it will save you some money, and it will save you from making similar mistakes. And then also talk to your embassy and how they can maybe support you. We've had, again, some great support from the British Embassy. They've witnessed demo use. They've helped us with introductions. On the energy efficiency side,   Michael Hingson ** 49:26 one of the things that clearly happens though, with you is that you also spend time establishing relationships with people, so you talk about the chamber and so on. But it also has to be that you've established and developed trusting relationships, so that you are able to learn the things that you learned, and that people are willing to help teach you. And I suspect that they also realize that you would be willing to help others as well.   Stuart Pollington ** 49:55 Yeah, and I think I mean yes, and I'm talking about. And I mentioned, sorry, networking and the changes. But with networking, you know, you don't, you shouldn't go in there with the mindset of, I'm going into networking. I want to make as many sales as I can. Whatever you go into the networking. Is an opportunity to meet people, to learn from people you then some of those people, or most of those people, may not even be the right fit for you, but it's about making those relationships and then helping each other and making introductions. So you know, a lot of what I do with the chambers, I run a lot of webinars. I do workshops where I do free training on digital marketing, on AI, on SEO, on ads, on social. I use that as my lead gen, if you like. So I spend a lot of time doing this educationally and helping people. And then the offshot of that is that some of those will come and talk to me and ask me to how I can help them, or they will recommend me to someone else. And you know, we all know in business, referrals are some of the best leads you can get.   Michael Hingson ** 51:11 Yeah, by any, by any definition, one of, one of the things that I tell every sales person that I've ever hired is you are a student, at least for your first year, don't hesitate to ask questions, because in reality, in general, people are going to be perfectly willing to help you. They're not going to look down on you if you ask questions and legitimately are looking for guidance and information. Again, it's not about you, it's about what you learn, and it's about how you then are able to use that knowledge to help other people, and the people and the individuals who recognize that do really well.   Stuart Pollington ** 51:50 No, exactly, and I don't know about you, Michael, but I like, I like helping people. Yeah, I like, it makes me feel good. And, yeah, that's, that's a big part of it as well. You know   Michael Hingson ** 52:01 it is and, and that's the way it ought to be. It's, that's the other thing that I tell them. I said, once you have learned a great deal, first of all, don't forget that you're always going to be a student. And second of all, don't hesitate to be a teacher and help other people as well.   Speaker 1 ** 52:16 Man, that's really important. Yeah, brilliant.   Michael Hingson ** 52:20 Now you have worked across a number of sectors and market, marketing, tech, sales, energy and so on. How did how do you do that? You You've clearly not necessarily been an expert in those right at the beginning. So how do you learn and grow and adapt to be able to to work in those various industries.   Stuart Pollington ** 52:41 Yeah, I mean, for the marketing, for the marketing, it helps that I really was interested in it. So there was a good there was a good interest. And if you're interested in something, then you get excited about it, and you have the motivation and the willingness to learn and ask the questions, like you said, and then that is where you can take that kind of passion and interest and turn it into something a bit more constructive. It's a bit like I was saying at the beginning. It's the sort of thing I wish they'd done a bit maybe with me at school, was understand what I was good at and what I liked. But yeah, so with the marketing, I mean, very similar to what you've said, I asked questions. I see it just seems to click in my head on how it worked. And it kind of made sense to me. It was just one of these things that clicked, yeah. And so for the marketing, I just found it personally quite interesting, but interesting, but also found it quite easy. It just made sense to me, you know. And similar, you know, using computers and technology, I think it just makes sense. It doesn't to everyone. And other people have their strengths in other areas, but, you know, for me, it made sense. So, you know that that was the easy part. Same with Eastern energy, it's technology. It makes sense. I love it, but at the end of the day, it's all about it's all about people, really business, and you've got your people and your team, and how you motivate them is going to be similar. It's going to be slightly different depending on culture and where you're based, in the type of industry you're in, but also very similar. You know, people want praise, they want constructive feedback. They want to know where they're gonna be in a year or five years. All of that's very similar. So you people within the business, and then your customers are just people as well, aren't they? Well, customers, partners, clients, you know that they are just people. So it's all, it's all, it's all about people, regardless of what we're doing. And because it's all very similar with tech and that, it just, yeah, I don't know. It just makes sense to me. Michael, I mean, it's different. It's funny, because when I do do network and I talk to people, I say, Well, I've got this digital marketing agency here. Work, and then I've got this energy efficiency business here. And the question is always, wow, they sound really different. How did you how did you get into them? But when, again, when I look at it, it's not it's it's tech, it's tech, it's data, it's people. That's how I look at it,   Michael Hingson ** 55:16 right? And a lot of the same rules apply across the board. Yes, there are specific things about each industry that are different, but the basics are the same.   Stuart Pollington ** 55:28 That's it. I, in fact, I that isn't almost, there's almost word for word. What I use when I'm explaining our approach to SEO, I just say, Look, you know, there's, there's three core areas with SEO, it's the tech, the on site, it's the content, and it's the off site signals, or the link building. I said they're the three core areas for Google. They've been the same for, you know, 20 years. Within those areas, there's lots of individual things you need to look at, and that changes a lot. And there's 1000s of things that go into the algorithm, but the basics are the same. Sort your tech, sort the text, sort the tech of it out, the speed of the site and the usability. Make sure your content is good and relevant and authoritative, and then get other sites to recommend you and reference you, you know So, but, yeah, that's very similar to how I try and explain SEO. Yeah, you know all this stuff going on, but you still got the core basics of the same.   Michael Hingson ** 56:29 It is the same as it has always been, absolutely. So what do you do? Or how do you deal with a situation when plans necessarily don't go like you think they should, and and all that. How do you stay motivated?   Stuart Pollington ** 56:45 I mean, it depends, it depends what's gone wrong. But, I mean, I'm, I'm, I'm a big believer in, you know, learning from your mistakes and then learning also learning from what went wrong. Because sometimes you don't make a mistake and something goes wrong, but something still goes wrong. I think it helps. It helps to have a good team around you and have a good support team that you can talk to. It's good to be able to work through issues. But, I mean, for me, I think the main thing is, you know, every like you were saying earlier, about asking questions and being a student for a year. You know everything that happens in business, good or bad, is a lesson that should help you be better in the future. So you know the first thing, when something goes wrong, understand what's gone wrong first. Why did it go wrong? How did it go wrong? How do we resolve this, if we need to resolve something for the client or us, and then how do we try and limit that happening in the future? And then what do we learn from that? And how do we make sure we can improve and be better? And I think, you know, it's not always easy when things go wrong, but I think I'm long enough in the tooth now that I understand that, you know, the bad days don't last. There's always a good day around the corner, and it's about, you know, working out how you get through   Michael Hingson ** 58:10 it. And that's the issue, is working it out. And you have to have the tenacity and, well, the interest and the desire to work it out, rather than letting it overwhelm you and beat you down, you learn how to move forward.   Stuart Pollington ** 58:25 Yeah, and that's not easy, is it? I mean, let's be honest. I mean, even, even being when we were younger and kids, you know, things happen. It does. We're just human, aren't we? We have emotions. We have certain feelings. But if you can just deal with that and then constructively and critically look at the problem, you can normally find a solution.   Michael Hingson ** 58:46 Yeah, exactly. What's one piece of advice you wished you had learned earlier in your entrepreneurial career?   Stuart Pollington ** 58:56 Um, I Yeah. I mean, for this one. I think, I think what you said earlier, actually, it got me thinking during wise we've been talking because I was kind of, I would say, don't be afraid to ask questions just based on what we've been talking about. It's changed a little bit because I was going to say, well, you know, one of the things I really wish I'd learned or known earlier was, you know, about the value of mentorship and kind of finding the the right people who can almost show you where you need to be, but you could, you know, but when people hear the word mentor, they think of either or, you know, someone really, yeah, high up who I could I'm too afraid to ask them, or someone who's going to cost you 1000s of dollars a month. So actually, I'm going to change that to don't be afraid to ask questions, because that's basically what you'd expect from a mentor, is to be able to ask. Questions, run ideas. And I think, I think, yeah, I think thinking back now, understanding that the more questions you ask, the more information you have, the better your decisions you can make. And obviously, don't be afraid to learn from other people's experience, because they've been through it, and potentially they could have the right way for you to get through it as well.   Michael Hingson ** 1:00:24 And you never know where you're going to find a mentor. Exactly,   Stuart Pollington ** 1:00:28 yeah, no, exactly. I think again, you hear the word mentor, and you think people have this diff, a certain perception of it, but it can be anyone. I mean, you know, if I my mom could be my mentor, for, for, for her great, you know, cooking and things that she would do in her roast dinners. You know that that's kind of a mentor, isn't it making a better roast dinner? So I think, yeah, I think, I   Michael Hingson ** 1:00:54 think, but it all gets back to being willing to ask questions and to listen,   Stuart Pollington ** 1:01:02 and then I would add one more thing. So ask the questions, listen and then take action. And that's where that unstoppable mindset, I think, comes in, because I think people do ask questions, people can listen, but it's the taking action. It's that final step of having the courage to say, I'm going to do this, I'm going to go for   Michael Hingson ** 1:01:23 it. And you may find out that what was advised to you may not be the exact thing that works for you, but if you start working at it, and you start trying it, you will figure out what works   Stuart Pollington ** 1:01:37 exactly. Yeah, no, exactly. That's it, yeah.   Michael Hingson ** 1:01:41 Well, what a great place to actually end this. We've been doing this now over an hour, and I know, can you believe it? And I have a puppy dog who probably says, If you don't feed me dinner soon, you're going to be my dinner. So I should probably go do that. That's   Stuart Pollington ** 1:01:57 all good. So for me, I'm going to go and get my breakfast coffee. Now it's 7am now, five past seven in the morning.   Michael Hingson ** 1:02:03 There you are. Well, this is my day. This has been a lot of fun. I really appreciate you being here, and I want to say to everyone listening and watching, we really appreciate you being here with us as well. Tell others about unstoppable mindset. We really appreciate that. Love to hear your thoughts and get your thoughts, so feel free to email me with any of your ideas and your your conceptions of all of this. Feel free to email me at Michael H, I m, I C, H, A, E, L, H, I at accessibe, A, C, C, E, S, S, I B, e.com, you can also go to our podcast page. There's a contact form there, and my podcast page is www dot Michael hingson.com/podcast, and Michael hingson is spelled M, I, C, H, A, E, L, H, I N, G, s, O N. Love to hear from you. Would really appreciate it if you'll give us a five star rating wherever you're watching or listening to the podcast today, if you know anyone and steward as well for you, if any one of you listening or participating knows anyone else that you think ought to be a guest on unstoppable mindset, we'd love to hear from you. We'd love introductions, always looking for more people to tell their stories. So that's what this is really all about. So I really appreciate you all taking the time to be here, and Stuart, especially you. Thank you for being here. This has been a lot of fun, and we really appreciate you taking your time.   Stuart Pollington ** 1:03:26 Thank you, Michael. Thank you everyone. I really enjoyed that. And you know, in the spirit of everything, you know, if, if anyone does have any questions for me, just feel free to reach out. I'm happy to chat.   Michael Hingson ** 1:03:39 How do they do that? What's the best way, I   Stuart Pollington ** 1:03:41 think probably the LinkedIn so I think on when you post and share this, you will have the link. I think   Michael Hingson ** 1:03:49 we will. But why don't you go ahead and say your LinkedIn info anyway? Okay, yeah.   Stuart Pollington ** 1:03:53 I mean, the easiest thing to do would just be the Google search for my name on LinkedIn. So Stuart pollington, it's S, T, U, a, r, t, and then P, O, L, L, I N, G, T, O, N, and if you go to LinkedIn, that is my I think I got lucky. I've got the actual LinkedIn URL, LinkedIn, forward slash, I N, forward slash. Stuart pollington, so it should be nice and easy.   Michael Hingson ** 1:04:19 Yeah, I think I got that with Michael hingson. I was very fortunate for that as well. Got lucky with   Stuart Pollington ** 1:04:23 that. Yeah, they've got numbers and everything. And I'm like, Yes, yeah.   Michael Hingson ** 1:04:30 Well, thank you again. This has been a lot of fun, hasn't   Stuart Pollington ** 1:04:33 it? He has. I've really enjoyed it. So thank you for the invitation, Michael.   **Michael Hingson ** 1:04:42 You have been listening to the Unstoppable Mindset podcast. Thanks for dropping by. I hope that you'll join us again next week, and in future weeks for upcoming episodes. To subscribe to our podcast and to learn about upcoming episodes, please visit www dot Michael hingson.com slash podcast. Michael Hingson is spelled m i c h a e l h i n g s o n. While you're on the site., please use the form there to recommend people who we ought to interview in upcoming editions of the show. And also, we ask you and urge you to invite your friends to join us in the future. If you know of any one or any organization needing a speaker for an event, please email me at speaker at Michael hingson.com. I appreciate it very much. To learn more about the concept of blinded by fear, please visit www dot Michael hingson.com forward slash blinded by fear and while you're there, feel free to pick up a copy of my free eBook entitled blinded by fear. The unstoppable mindset podcast is provided by access cast an initiative of accessiBe and is sponsored by accessiBe. Please visit www.accessibe.com . AccessiBe is spelled a c c e s s i b e. There you can learn all about how you can make your website inclusive for all persons with disabilities and how you can help make the internet fully inclusive by 2025. Thanks again for Listening. Please come back and visit us again next week.

Greg Dworkin heard from a friend that they have a friend whose other friend says that Vladimir Putin doesn't want to go out with Donald Trump anymore. Or maybe vice versa. Anyway, somebody is gonna be upset over the resumption of arms shipments to Ukraine. Could be Trump. Certainly will be Putin. Might also be Hegseth! The eyes of Texas (and everywhere else) are still upon “Flash Flood Alley,” so they'll have to get their story straight (and tell it to the judge) about whether they do or don't have an emergency alert system, and if so, whether they did or didn't use it. They certainly should have one. After all, they're now acknowledging that extreme weather incidents are human-caused. Sort of. The national obsession over the New York City mayoral election continues, mostly because Zohran Mamdani's sizeable lead in the polls continues. The Adams camp is making some… unusual choices for managing the campaign. Or at least, someone is making them for them. Anyway, the political scientists have a heads up for you, if you've been wondering where the winning coalition would come from. Meanwhile, Donald Trump has opened up (even) dumb(er) new frontiers in his “Trade Wars,” this time with the largest coffee producer in the world and second-most-populous country in the Western Hemisphere: Brazil. And they don't like it. But they are also not as dumb, as anyone can plainly see. Dumber still, but even more frightening, Trump continues to use vast federal powers to prosecute his personal gripes. We heard the other day about his insistence that “investigations” be opened into former FBI Director James Comey and former CIA Director John Brennan. Now we learn that… for some strange reason… the Secret Service decided to tail Comey on his way back from his beach vacation, then haul him in for questioning over that “86 47” message he wrote out in seashells. And it looks like they have the same and more planned for Chris Wray, too. You know, the FBI Director Trump picked after he fired Comey.

This week we see a lot of new dynamics forming between newbie Stephanie and the other girls. Julia and Guerdy attempt to mend things over dinner, and Kiki talks to Larsa about her struggles with her and her father's relationship. All the girls are set to go to Alexia's Greek goddess/narcissist party and are arriving on the sprinter van, but Lisa arrives 2 hours late causing a scene between her and Stephanie.If you enjoyed this episode please share it with your Real Housewives of Miami and Bravo friends and follow us on Instagram at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@taglinetwinks⁠⁠

6b There Was a Sort of Organised Chaos to the Thing by

Florida State pulled off a huge recruiting win for CB Chauncey Kennon, giving the Seminoles one of just three five-stars to commit to Mike Norvell during his time here. It's a reason for celebration and for optimism as we explore what is, what has to be, and what could be if the Seminoles get it figured out on the field in 2025. You can subscribe to On The Bench, X's and Noles, and Beyond The Bench on Apple Podcasts, Google Podcasts and Spotify. As always, five-star reviews and comments on Apple Podcasts are appreciated! Also, you can watch the show on YouTube now. We'll do live streams as well, and you can get notifications on when we're live by subscribing to our YouTube channel. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Everyone has a story. While some have similarities, none are the same. Jordan's life story is one of unique circumstances, high hopes, and the willingness to chase a dream even if everyone else thinks that it's crazy. Check it out! 

Since this episode was filmed from a plane, you'll notice it doesn't have the same audio quality you're used to. Thanks for your patience and please enjoy!(00:23) - The Dunkin' / JetBlue promo for 3 months of Mosaic 1 status and Dunkin' Boosted statusRead more about the JetBlue / Dunkin' plane here.(01:18) - Uh oh...an equipment swap! (01:59) - What do you need to do (and did Greg do it wrong?)(02:51) - Why Greg decided to fly the Dunkin' plane despite having no intentions to do the JetBlue 25 for 25 promotion(04:39) - How is Nick going to do the JetBlue 25 for 25 promo?(05:58) - How is this going to work with a family of 4 (with young kids!)Visit https://frequentmiler.com/subscribe to get updated on in-depth points and miles content like this, and don't forget to like and follow us on social media.Music Credit – Beach Walk by Unicorn Heads

This show has been flagged as Explicit by the host. Overview Several years ago I wrote a Bash script to perform a task I need to perform almost every day - find the newest file in a series of files. At this point I was running a camera on a Raspberry Pi which was attached to a window and viewed my back garden. I was taking a picture every 15 minutes, giving them names containing the date and time, and storing them in a directory. It was useful to be able to display the latest picture. Since then, I have found that searching for newest files useful in many contexts: Find the image generated by my random recipe chooser, put in the clipboard and send it to the Telegram channel for my family. Generate a weather report from wttr.in and send it to Matrix. Find the screenshot I just made and put it in the clipboard. Of course, I could just use the same name when writing these various files, rather than accumulating several, but I often want to look back through such collections. If I am concerned about such files accumulating in an unwanted way I write cron scripts which run every day and delete the oldest ones. Original script The first iteration of the script was actually written as a Bash function which was loaded at login time. The function is called newest_matching_file and it takes two arguments: A file glob expression to match the file I am looking for. An optional directory to look for the file. If this is omitted, then the current directory will be used. The first version of this function was a bit awkward since it used a for loop to scan the directory, using the glob pattern to find the file. Since Bash glob pattern searches will return the search pattern when they fail, it was necessary to use the nullglob (see references) option to prevent this, turning it on before the search and off afterwards. This technique was replaced later with a pipeline using the find command. Improved Bash script The version using find is what I will explain here. function newest_matching_file { local glob_pattern=${1-} local dir=${2:-$PWD} # Argument number check if [[ $# -eq 0 || $# -gt 2 ]]; then echo 'Usage: newest_matching_file GLOB_PATTERN [DIR]' >&2 return 1 fi # Check the target directory if [[ ! -d $dir ]]; then echo "Unable to find directory $dir" >&2 return 1 fi local newest_file # shellcheck disable=SC2016 newest_file=$(find "$dir" -maxdepth 1 -name "$glob_pattern" \ -type f -printf "%T@ %p\n" | sort | sed -ne '${s/.\+ //;p}') # Use printf instead of echo in case the file name begins with '-' [[ -n $newest_file ]] && printf '%s\n' "$newest_file" return 0 } The function is in the file newest_matching_file_1.sh , and it's loaded ("sourced", or declared) like this: . newest_matching_file_1.sh The '.' is a short-hand version of the command source . I actually have two versions of this function, with the second one using a regular expression, which the find command is able to search with, but I prefer this one. Explanation The first two lines beginning with local define variables local to the function holding the arguments. The first, glob_pattern is expected to contain something like screenshot_2025-04-*.png . The second will hold the directory to be scanned, or if omitted, will be set to the current directory. Next, an if statement checks that there are the right number of arguments, aborting if not. Note that the echo command writes to STDERR (using '>&2' ), the error channel. Another if statement checks that the target directory actually exists, and aborts if not. Another local variable newest_file is defined. It's good practice not to create global variables in functions since they will "leak" into the calling environment. The variable newest_file is set to the result of a command substitution containing a pipeline: The find command searches the target directory. Using -maxdepth 1 limits the search to the chosen directory and does not descend into sub-directories. The search pattern is defined by -name "$glob_pattern" Using -type f limits the search to files The -printf "%T@ %p\n" argument returns the file's last modification time as the number of seconds since the Unix epoch '%T@' . This is a number which is larger if the file is older. This is followed, after a space, by the full path to the file ( '%p' ), and a newline. The matching file names are sorted. Because each is preceded by a numeric time value, they will be sorted in ascending order of age. Finally sed is used to return the last file in the sorted list with the program '${s/.\+ //;p}' : The use of the -n option ensures that only lines which are explicitly printed will be shown. The sed program looks for the last line (using '$' ). When found the leading numeric time is removed with ' s/.\+ //' and the result is printed (with 'p' ). The end result will either be the path to the newest file or nothing (because there was no match). The expression '[[ -n $newest_file ]]' will be true if $newest_file variable is not empty, and if that is the case, the contents of the variable will be printed on STDOUT, otherwise nothing will be printed. Note that the script returns 1 (false) if there is a failure, and 0 (true) if all is well. A null return is regarded as success. Script update While editing the audio for this show I realised that there is a flaw in the Bash function newest_matching_file . This is in the sed script used to process the output from find . The sed commands used in the script delete all characters up to a space, assuming that this is the only space in the last line. However, if the file name itself contains spaces, this will not work because regular expressions in sed are greedy . What is deleted in this case is everything up to and including the last space. I created a directory called tests and added the following files: 'File 1 with spaces.txt' 'File 2 with spaces.txt' 'File 3 with spaces.txt' I then ran the find command as follows: $ find tests -maxdepth 1 -name 'File*' -type f -printf "%T@ %p\n" | sort | sed -ne '${s/.\+ //;p}' spaces.txt I adjusted the sed call to sed -ne '${s/[^ ]\+ //;p}' . This uses the regular expression: s/[^ ]\+ // This now specifies that what it to be removed is every non-space up to and including the first space. The result is: $ find tests -maxdepth 1 -name 'File*' -type f -printf "%T@ %p\n" | sort | sed -ne '${s/[^ ]\+ //;p}' tests/File 3 with spaces.txt This change has been propagated to the copy on GitLab . Usage This function is designed to be used in commands or other scripts. For example, I have an alias defined as follows: alias copy_screenshot="xclip -selection clipboard -t image/png -i \$(newest_matching_file 'Screenshot_*.png' ~/Pictures/Screenshots/)" This uses xclip to load the latest screenshot into the clipboard, so I can paste it into a social media client for example. Perl alternative During the history of this family of scripts I wrote a Perl version. This was originally because the Bash function gave problems when run under the Bourne shell, and I was using pdmenu a lot which internally runs scripts under that shell. #!/usr/bin/env perl use v5.40; use open ':std', ':encoding(UTF-8)'; # Make all IO UTF-8 use Cwd; use File::Find::Rule; # # Script name # ( my $PROG = $0 ) =~ s|.*/||mx; # # Use a regular expression rather than a glob pattern # my $regex = shift; # # Get the directory to search, defaulting to the current one # my $dir = shift // getcwd(); # # Have to have the regular expression # die "Usage: $PROG regex [DIR]\n" unless $regex; # # Collect all the files in the target directory without recursing. Include the # path and let the caller remove it if they want. # my @files = File::Find::Rule->file() ->name(qr/$regex/) ->maxdepth(1) ->in($dir); die "Unsuccessful search\n" unless @files; # # Sort the files by ascending modification time, youngest first # @files = sort {-M($a) -M($b)} @files; # # Report the one which sorted first # say $files[0]; exit; Explanation This is fairly straightforward Perl script, run out of an executable file with a shebang line at the start indicating what is to be used to run it - perl . The preamble defines the Perl version to use, and indicates that UTF-8 (character sets like Unicode) will be acceptable for reading and writing. Two modules are required: Cwd : provides functions for determining the pathname of the current working directory. File::Find::Rule : provides tools for searching the file system (similar to the find command, but with more features). Next the variable $PROG is set to the name under which the script has been invoked. This is useful when giving a brief summary of usage. The first argument is then collected (with shift ) and placed into the variable $regex . The second argument is optional, but if omitted, is set to the current working directory. We see the use of shift again, but if this returns nothing (is undefined), the '//' operator invokes the getcwd() function to get the current working directory. If the $regex variable is not defined, then die is called to terminate the script with an error message. The search itself is invoked using File::Find::Rule and the results are added to the array @files . The multi-line call shows several methods being called in a "chain" to define the rules and invoke the search: file() : sets up a file search name(qr/$regex/) : a rule which applies a regular expression match to each file name, rejecting any that do not match maxdepth(1) : a rule which prevents the search from descending below the top level into sub-directories in($dir) : defines the directory to search (and also begins the search) If the search returns no files (the array is empty), the script ends with an error message. Otherwise the @files array is sorted. This is done by comparing modification times of the files, with the array being reordered such that the "youngest" (newest) file is sorted first. The operator checks if the value of the left operand is greater than the value of the right operand, and if yes then the condition becomes true. This operator is most useful in the Perl sort function. Finally, the newest file is reported. Usage This script can be used in almost the same way as the Bash variant. The difference is that the pattern used to match files is a Perl regular expression. I keep this script in my ~/bin directory, so it can be invoked just by typing its name. I also maintain a symlink called nmf to save typing! The above example, using the Perl version, would be: alias copy_screenshot="xclip -selection clipboard -t image/png -i \$(nmf 'Screenshot_.*\.png' ~/Pictures/Screenshots/)" In regular expressions '.*' means "any character zero or more times". The '.' in '.png' is escaped because we need an actual dot character. Conclusion The approach in both cases is fairly simple. Files matching a pattern are accumulated, in the Bash case including the modification time. The files are sorted by modification time and the one with the lowest time is the answer. The Bash version has to remove the modification time before printing. This algorithm could be written in many ways. I will probably try rewriting it in other languages in the future, to see which one I think is best. References Glob expansion: Wikipedia article on glob patterns HPR shows covering glob expansion: Finishing off the subject of expansion in Bash (part 1) Finishing off the subject of expansion in Bash (part 2) GitLab repository holding these files: hprmisc - Miscellaneous scripts, notes, etc pertaining to HPR episodes which I have contributed Provide feedback on this episode.

Competitors to Darragh Buckley's Increase are so nervous about his ambitions to "own" a bank, someone has been trying to stop him. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Daniel has a new segment and we need your help titling it. We're less than one week out from my surgery and I'm playing a dangerous game. I'm being eaten alive by mosquitos and I'm also singing my own praises. Sort of. I've come up with a zillion dollar idea and Daniel shares his father's zillion dollar idea. Plus Daniel's planning all the plastic surgery he's going to get. Get yourself some new ARIYNBF merch here: https://alison-rosen-shop.fourthwall.com/ Subscribe to my Substack: http://alisonrosen.substack.com Podcast Palz Product Picks: https://www.amazon.com/shop/alisonrosen/list/2CS1QRYTRP6ER?ref_=cm_sw_r_cp_ud_aipsflist_aipsfalisonrosen_0K0AJFYP84PF1Z61QW2H Products I Use/Recommend/Love: http://amazon.com/shop/alisonrosen Check us out on Patreon: http://patreon.com/alisonrosen   Buy Alison's Fifth Anniversary Edition Book (with new material): Tropical Attire Encouraged (and Other Phrases That Scare Me) https://amzn.to/2JuOqcd You probably need to buy the HGFY ringtone! https://www.alisonrosen.com/store/ Try Amazon Prime Free 30 Day Trial

Sichere dir jetzt 40 Euro als Android-Nutzer. Ganz einfach mit Privacy ReClaim: https://wbs.law/android (Werbung) Dein Account auf Instagram, Paypal oder woanders ist gesperrt? Jetzt anwaltlich dagegen vorgehen: https://wbs.law/account-gesperrt Hier bekommt ihr mein neustes Buch (Das einzige Buch über Recht, das Du lesen musst): https://www.amazon.de/einzige-Buch-Recht-lesen-musst/dp/3969053498/ Ende Februar hat Streamerin Shurjoka für einen Skandal gesorgt – und zwar auf Ansage. Sie hat nämlich in einem Stream ein äußerst kontroverses Video des Rappers Macklemore gezeigt, in dem ein Kind aus Palästina vergleichend neben ein Kind aus dem Warschauer Ghetto gestellt wurde. Schnell kam die Frage auf, ob eine Volksverhetzung vorliege. Jetzt herrscht Klarheit, denn die Staatsanwaltschaft hat sich zu der Sache geäußert. Ist Shurjoka also bald, wie ihr Rivale KuchenTV, wegen Volksverhetzung verurteilt, oder wird das Verfahren eingestellt – und wenn ja, warum? Diese Infos erhaltet ihr im Video. Ofenkäse-Video: https://www.youtube.com/watch?v=xCvTY483TK4 OLG Zweibrücken: https://www.landesrecht.rlp.de/bsrp/document/NJRE001608695 BGH-Beschluss: https://juris.bundesgerichtshof.de/cgi-bin/rechtsprechung/document.py?Gericht=bgh&Art=en&Datum=Aktuell&Sort=12290&nr=141451&anz=1158&pos=16 § 130 StGB: https://www.gesetze-im-internet.de/stgb/__130.html § 170 StPO: https://www.gesetze-im-internet.de/stpo/__170.html § 172 StPO: https://www.gesetze-im-internet.de/stpo/__172.html ▬▬▬▬▬▬▬▬▬▬▬▬▬ WBS.LEGAL sucht dich! Du bist auf der Suche nach einem attraktiven, spannenden und anspruchsvollen Job? Dann bewirb dich bei uns und komm in unser Team. Bei WBS.LEGAL arbeitest du im Herzen der Medienhauptstadt Köln und bist im Berufsleben immer am Puls der Zeit – garantiert. Hier unsere offenen Stellenangebote: https://www.wbs.legal/karriere/#jobs Was erwartet dich bei uns? Hier bekommst du weitere Infos: https://www.wbs.legal/karriere/. ▬▬▬▬▬▬▬▬▬▬▬▬▬ Rechtsanwalt Prof. Christian Solmecke Prof. Christian Solmecke hat sich als Rechtsanwalt und Partner der Kölner Medienrechtskanzlei WBS.LEGAL auf die Beratung der Internet-, IT- und Medienbranche spezialisiert. So hat er in den vergangenen Jahren den Bereich Internetrecht/E-Commerce der Kanzlei stetig ausgebaut und betreut zahlreiche Medienschaffende, Web-2.0-Plattformen und App- Entwickler. Neben seiner Tätigkeit als Rechtsanwalt ist Prof. Christian Solmecke vielfacher Buchautor und als Gründer der cloudbasierten Kanzleisoftware Legalvisio.de auch erfolgreicher LegalTech-Unternehmer. ▬▬▬▬▬▬▬▬▬▬▬▬▬ Virtueller Kanzlei-Rundgang: https://wbs.law/rundgang Startet euren Rundgang in 3D und 360° durch die Kanzlei WBS.LEGAL (inkl. YouTube- Studio) ▬▬▬▬▬▬▬▬▬▬▬▬▬ Social-Media-Kanäle von WBS.LEGAL Wir freuen uns, wenn du uns auch auf unseren weiteren Social-Media-Kanälen besuchst und uns dort folgst. Jeder unserer Kanäle steht für sich und bringt dir garantiert einen Mehrwert. ▬Instagram und TikTok▬ Auf unseren erfolgreichen Kanälen auf Instagram und TikTok räumen wir täglich mit Rechtsirrtümern auf und präsentieren dir rechtliche Lifehacks. Damit bist du immer auf dem Laufendem und bekommst deine tägliche Dosis Alltagsrecht. Kurz, knackig und immer auf den Punkt. Folge uns auf Instagram und TikTok und du kannst vor deinen Freunden mit neuem Wissen glänzen. ➥ Instagram: https://wbs.law/recht2go ➥ TikTok: https://wbs.law/recht2goTikTok ▬Facebook▬ Auf Facebook sind wir inzwischen schon alte Hasen, denn seit Jahren informieren wir dich dort täglich über aktuelle Rechts-News. Gerne kannst du uns dort auch eine Anfrage als private Nachricht schicken. Schau vorbei! Hier der Link: ➥ https://wbs.law/facebook ▬X / Twitter▬ Erfahre als Erster, wenn es wichtige Rechts-News gibt. Knackige Statements zu aktuellen Themen bekommst du auf unserem X-Account (ehemals Twitter)! Hier der Link: ➥ https://wbs.law/twitter ▬Podcasts▬ Du bist unterwegs, unter der Dusche oder hörst einfach gerne Podcasts? Dann haben wir etwas

This week, we do everything we can to avoid talking about WWE Night of Champions. Check out PWW on Facebook:https://www.facebook.com/prowrestlingworld/

Send us a textHello! We hope you're having a good summer. Things have been crazy, and we just wanted to pop in from our summer break and leave you all a little love. On July 4th, we donated $500 in the name of (Sort of) The Story to the American Civil Liberties Union. We love you, no matter where you're from. Janey's Sources - The Wife Who Could Remove Her Head (from Episode 33)"The Sister Who Ate Her Brothers and Other Gruesome Tales" by Jen Campbell (Illustrated by Adam de Souza)  Latin American Folktales: Stories from Hispanic and Indian Traditions by John Bierhorst  History of The Pipils  Max's Sources - Ix Chel (from Episode 13)"Who Was the Mayan Goddess Ixchel?"  "Ixchel Mayan Goddess"  "A Legend of One Goddess" "Ix Chel" from Gods and Goddesses  "IxChel and the Dragonflies" from Tres Cuentos Literary Podcast  "The Moon in the Well: Wisdom Tales to Transform Your Life, Family, and Community" by Erica Helen Meade  "The Mayan Pantheon: The Many Gods of the Maya" by Joshua J. Mark for World History Encyclopedia ADDITIONAL Sources - “Support for immigrant families targeted for deportation” from Immigrants Rising  KNOW YOUR RIGHTS: Tools from the Immigrant Legal Resource Center  “I Have Rights” Red cards from ILRC  (PRINT THESE)Immigrants' Rights | American Civil Liberties Union  Support the showCheck out our books (and support local bookstores!) on our Bookshop.org affiliate account!Starting your own podcast with your very cool best friend? Try hosting on Buzzsprout (and get a $20 Amazon gift card!)Want more??Visit our website!Join our Patreon!Shop the merch at TeePublic!If you liked these stories, let us know on our various socials!InstagramTiktokGoodreadsAnd email us at sortofthestory@gmail.com

It's never pretty when you need pest control. Richard Stearns of Miche Pest Control knows this and always offers to help Nestor sort out the science and safe modern means of never having ants and spiders (or worse) and realizing that the word "termites" means you need to act right away. And don't get us started on the mosquitoes... The post Pest control expert Richard Stearns of Miche helps Nestor sort out science and safe modern means of never having ants and termites first appeared on Baltimore Positive WNST.

Note: "Act 2" will be a separate published audio podcast.*Check out EZ's morning radio show "The InZane Asylum Q100 Michigan with Eric Zane" Click here*Get a FREE 7 day trial to Patreon to "try it out."*Watch the show live, daily at 8AM EST on Twitch! Please click here to follow the page.Email the show on the Shoreliners Striping inbox: eric@ericzaneshow.comTopics:*As the show began, the Diddy verdict came down.*EZ previews Ep 060 of "Who Are These Free Beers?"*EZ on The ZOOM audience for the Ben and Eric Show.*EZ's follow up thoughts on having Podcast bigot John Bukenas on yesterday.Sponsors:Berlin Raceway, Adam Casari Realty Impact Power Sports, Frank Fuss / My Policy Shop Insurance, Kings Room Barbershop, Shoreliners Striping, Ervines Auto Repair Grand Rapids Hybrid & EV, TC Paintball, Dump-A-Haulics, Kuiper Tree CareInterested in advertising? Email eric@ericzaneshow.com and let me design a marketing plan for you.Contact: Shoreliners Striping inbox eric@ericzaneshow.comDiscord LinkEZSP TikTokSubscribe to my YouTube channelHire me on Cameo!Tshirts available herePlease subscribe, rate & write a review on Apple Podcastspatreon.com/ericzaneInstagram: ericzaneshowTwitterSupport this podcast at — https://redcircle.com/the-eric-zane-show-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Note: "Act 1" was a separate published audio podcast.*Get a FREE 7 day trial to Patreon to "try it out."*Watch the show live, daily at 8AM EST on Twitch! Please click here to follow the page.Email the show on the Shoreliners Striping inbox: eric@ericzaneshow.comTopics:*Hard Livin' Line moron wanders into sewage retention pond; hillbilly sister says it's not his fault*Local dork sets record for holes of golf played in a day.*Dirty Donut shit in the hallway incident update*Keith Urban hangs up on Australian radio show for question about wife Nicole Kidman's on screen love scenes.*Peruvian waste water treatment plant workers find influencer's remains that had been flushed down toilet.*Asshole of the DaySponsors:Adam Casari Realty, Impact Power Sports, Frank Fuss / My Policy Shop Insurance, Kings Room Barbershop, The Mario Flores Lakeshore Team of VanDyk Mortgage, Shoreliners Striping, Ervines Auto Repair Grand Rapids Hybrid & EV, TC PaintballInterested in advertising? Email eric@ericzaneshow.com and let me design a marketing plan for you.Contact: Shoreliners Striping inbox eric@ericzaneshow.comDiscord LinkEZSP TikTokSubscribe to my YouTube channelHire me on Cameo!Tshirts available herePlease subscribe, rate & write a review on Apple Podcastspatreon.com/ericzaneInstagram: ericzaneshowTwitterSupport this podcast at — https://redcircle.com/the-eric-zane-show-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

durée : 00:03:20 - Géopolitique - par : Pierre  Haski  - L'écrivain franco-algérien Boualem Sansal a été condamné en appel à 5 ans de prison à Alger ; la veille c'est le journaliste français Chrostophe Gleizes qui recevait une peine de sept ans de prison. L'espoir pour Sansal est aujourd'hui une grâce présidentielle qui ferait baisser les tensions Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

What does it mean to be born in America—and can a president take that away? In this episode of Waxing Confidential, Steve Wax unpacks the Supreme Court's ruling in Trump v. CASA, a case that may gut the power of federal courts and put birthright citizenship at risk. We explore the dangerous legal gamesmanship at play, the rise of a patchwork nation, and why this decision may be a turning point for American democracy.The Trail Blazing Justice podcast is a production of the Oregon Justice Resource Center.

Violaine se pose des questions sur ses relations amoureuses. Elle reproduit toujours le même schéma. Ses relations amoureuses se font toujours avec des partenaires qui ne sont pas disponibles. Elle cherche les origines qui l'ont amenée à cette répétition. Durant le mois de juillet, en direct, Cécilia Commo accueille les auditeurs pour 2h d'échanges et de confidences. Pour participer, contactez l'émission au 09 69 39 10 11 (prix d'un appel local) ou sur parlonsnous@rtl.fr.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:03:20 - Géopolitique - par : Pierre  Haski  - L'écrivain franco-algérien Boualem Sansal a été condamné en appel à 5 ans de prison à Alger ; la veille c'est le journaliste français Chrostophe Gleizes qui recevait une peine de sept ans de prison. L'espoir pour Sansal est aujourd'hui une grâce présidentielle qui ferait baisser les tensions Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

If you've ever felt like your business was falling behind, you and your team are overwhelmed, and you're not sure when relief will come, this is the episode of Awsomology for you! Sue and Ben talk about what marketers can do to keep moving forward and avoid burnout when resources are limited and introduce a three-step framework for marketing triage: Stop, Sort, and Simplify. Listen now and learn the importance of prioritizing the things that are essential and impactful to your business.

Hello, media consumers! Bryan and David reunite to discuss coverage of Jeff Bezos's wedding and The Washington Post's puzzling new feature (0:42), before they parse through reports about Anna Wintour (sort of) leaving her position at Vogue and the masterly, divisive NYT "100 Best Movies of the 21st Century" list (10:01). They also talk about Gavin Newsom's lawsuit against Fox News, the shifting power of the opinion columnist, another addition to the Hall of Departed Journalists, and more (22:48). Plus, the Overworked Twitter Joke of the Week and David Shoemaker Guesses the Strained-Pun Headline! Hosts: Bryan Curtis and David ShoemakerProducer: Kyle Crichton Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kuro, Paul, Laser and Steven discuss the penultimate episode of Lazarus and things are really heating up on Bleach: Thousand-Year Blood War and Blue Exorcist: Kyoto Saga! And with Lazurus nearly over they take a moment to speculate what Toonami might add in July. 0:00:00 - Lazarus Ep 12 0:37:31 - Bleach: Thousand-Year Blood War Ep 6 1:04:21 - Blue Exorcist: Kyoto Saga Ep 6 1:27:42 - Speculating Toonami's Next Acquisition

Stephanie Hansen:Hello everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people that are obsessed with food and they come across their obsessions through cookbooks, podcasts, content writers, and today we're talking with Maggie Hoffman. And I was excited because I said I don't get to talk to fellow podcasters very often. Congratulations on your podcast. It is the Dinner Plan podcast. Maggie is the former digital director of Epicurious. She also has many newsletters. So I'm excited to talk to you about that. The Dinner Plan plus What to Drink , plus The Vintage Table Maggie Hoffman - You are my person.Maggie Hoffman:Maybe too many newsletters. We'll see.Stephanie Hansen:Yeah, I'm sure it's a lot. So where should we jump in first? Let's just, let's talk about your newsletters because you already commented on my background. I have a lot of vintage pieces in the background. How did you start the Vintage Table or what was your first newsletter?Maggie Hoffman:Well, it's a little bit complicated, but I actually started with what to drink. In sort of a previous life, I was mostly a cocktail writer. I used to review bars for the San Francisco Chronicle. And I've written two books about cocktails that were published by Ten Speed. The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single SpiritBatch Cocktails: Make-Ahead Pitcher Drinks for Every OccasionAnd so that's like a whole side of my life. And I was running a drinks newsletter for Epicurious when I was there. And when I left, that was sort of the, the going independent. I was able to send one newsletter to that audience and say this is where I'll be.So, you know, I don't update that one as often, but I do have. I like to talk about what I'm drinking, you know, when I'm trying new non alcoholic beers, or sometimes I'll share cocktail recipes from new books I'm reading. So that one was actually first. My main gig is the Dinner plan, which is a podcast and substack. It's sort of a living, breathing system. So the podcast goes Every week I interview a cookbook author every week. We talk about inspiration and where they find dinner ideas and the books they love. And then at the end of every show, someone calls in and shares what's in their fridge and the cookbook author guest comes up with a dinner idea for them.And usually these folks are people with cookbooks, often new cookbooks. And so in the substack each week, we share all of the links to all the recipes that they have talked about so people don't have to like, take notes. Anything they've recommended, it's all there in the newsletter. And then we reprint a recipe from Their books. You can get a little preview of the book, and that's why you should sign up for the newsletter. Someone told me they were taking notes on the show, and I was like, oh, no, no, no, you don't have to do that.Stephanie Hansen:You have such good notes on the episodes.Maggie Hoffman:And, I mean, I listen to these things over and over.Stephanie Hansen:You have, like, attached and linked every single recipe idea anyone's ever discussed in the pod. I mean, it's extensive, you guys, you gotta follow.Maggie Hoffman:And then I have a big list, which I think is really fun, of every book that has gotten recommended. So each person comes with, like, two or three ideas. Well, that has become a very big list. We're getting close to 50 episodes, and each person. I mean, you do the math. So, yeah, that's the main project, and then the vintage table is a little side project, and maybe they'll get merged at some point, but I just cannot buy every piece of vintage tableware that I love. And so I thought I should probably start sharing the links so that I get. Maybe other people will take them off the market.Stephanie Hansen:That is smart, because once you start, like, in that Facebook marketplace or Etsy channel of looking for vintage things, ebay, they find you. Yeah, yeah.Maggie Hoffman:So there's usually, like, a theme, you know, sort of beachy things for summer or, you know, whatever is the thing that I'm sort of obsessing over. And that's just for fun, but it's a lot of fun.Stephanie Hansen:Yeah, I. I find it very fun. When you were so how long were you the digital director at Epicurious?Maggie Hoffman:I think I was there a total of four years. I started as the senior editor under David to Markin, who's at King Arthur Flour now, and I took over running it when he left.Stephanie Hansen:And we're probably better off now because we have so many different avenues for creators. Right. Substack has really, like, democratized the creating world. From podcasting, did you find, like, you know, when you work for a big company, there's resources and podcast studios, and then all of a sudden you're on your own and you have to figure it all out. Substack makes it so easy.Maggie Hoffman:Yeah, substack and all the other ways. You know, I think everyone's ability to sort of launch their own independent media is truly exciting, and people are doing it in all sorts of, you know, not just substack, but also their own websites and Patreon and, you know, people have huge success.Stephanie Hansen:Do you think that that is. I mean, I feel sad about that. I think it is cutting into traditional magazine resources, digital resources, digital archives, because people don't necessarily need that to be seen anymore. They can create their own engines. But I also, like, every time I get a magazine, it's a little bit thinner. I think, like, oh, don't wait. Because I still love some of those traditional printed forms and I love linear television, and I also like terrestrial radio still. Like, I want there to be all those things and not have it be just one thing.Maggie Hoffman:Yeah, I mean, I think it's a little more complicated. I wouldn't blame independent creators for the shrinking of food media. I think that has a lot more to do with, you know, everything moving to digital and then sort of being flooded with ads and then search changing so much. I mean, there's just so many things that have shaped that. And I think it's incredibly sad to see, you know, so much of, you know, both book publishing and magazine publishing struggle. It has to do with ad dollars. And, you know, those are places where there are the resources for everything to be tested and tested again. And, you know, I think there's going to have to be a question of how many independent creators people can support.And I don't think advertising is over. I think that is a way to fund some of this as well. You know, if an advertiser wants to support an independent creator, I think that's great. The budgets are going to be smaller than what they were paying for something else. And maybe it can all coexist, I'm.Stephanie Hansen:Hoping, because I think it ultimately, if it raises all boats right. But I mean, we are consolidating in a pretty rapid clip with the top seven media companies and social influencers. But when you think about your podcast and when you conceived it and knew who you wanted to talk to, what did that look like? Like, did you know right away what you were going to zero in on?Maggie Hoffman:Did I know? I was at the beach and was taking a long walk with my husband and sort of saying, were to do this thing, what would it be? I had gone through the process of pitching a show to Conde, which they decided they didn't want, and so I was pretty heartbroken and kind of had lost confidence. I've been in food media about 15 years now, a really long time. I actually worked in book publishing before that and blogging, and I was at Serious Eats in very early, exciting years. And. And I love being a part of that community. I love being able to see what's coming soon. Like, one of the biggest joys when I first started at epicurious, was I showed up and there was this stack of cookbooks on one of the, like, files sitting on one of the file cabinets. And people would sort of say, hey, does anybody have a copy of this? Does anybody have a copy of that? I was like, this is where I'm supposed to be like, you know, I mean, you can see the.Stephanie Hansen:Yep.Maggie Hoffman:Stacks of cookbooks continue. And so I sort of was like, what will be Feel like it sort of captures some of that excitement that I could do independently, and what would it take to do independently, and who would I want to talk to, what new books are, am I excited about? And, you know, just what would that conversation be? And I knew I didn't want it to be a podcast, really, about feeding kids. That's really not what it is. It's really for all cooks, and it focuses a lot on that moment of inspiration. And, you know, I was really burnt out, and it was affecting my cooking. And I think everyone who works really hard can feel that affecting their cooking.Stephanie Hansen:I'm just coming off a cookbook launch or getting ready to launch, and I'm like, sometimes the idea of what to eat, I'm just like, all I've done is cook this week. Like a million places for a million people, for a million things, documented it all. And I just want a piece of peanut butter toast.Maggie Hoffman:Yeah. And that's fine, I think. But, you know, even if you don't work in food, I think if your job is stressful, the world is stressful. Everything, you know, everything feels like it's on fire. Cooking can be really nourishing, sort of mentally and, you know, spiritually, or it can be a thing that causes stress. And how do you get to a place where it feels like it is soothing, where it feels like it's a meditation. Meditation. Whatever it is you need from cooking, how do you get to a place where your dinners make you happy, where you're delighted by what you eat? And so we talk a lot about that.And so I think that came out of. I had written a story about cooking burnout during the days of the early pandemic. And it was something I kept getting notes about where people would be like, oh, my gosh, this is totally me. And so that's the thing I come back to, and people's answers are very different. I sort of wondered, like, if we kind of bring up this topic with so many different food people, is it going to start to get repetitive? But sometimes someone will just floor me with a totally different response to this problem. And so that's been really interesting.Stephanie Hansen:During the pandemic, I've had a radio show about food for, gosh, 18 years, I think. And during the pandemic, we did a lot of that. We called it pantry panic because you were going into the grocery store with your mask and your cart or your bucket, whatever you were putting your groceries in, and you were just literally like throwing staples in just because you didn't want to run out of yeast or flour or sugar and beans and rice and whatever you had. And then you'd get home, you'd be looking at your pantry and like, oh my gosh, how am I going to actually turn this into a meal for cooks and home cooks? You know, that was what we do. Like, okay. But for a lot of people that were two working families had really relied on a lot of convenience type of foods, that was a really new experience for them. To be staring at a bag of split peas and figuring out how to get that to the table.That was such a great. For me as a cook, it was such a great reorienting of how we look at our food systems and how to help people. And it reinvigorated my love of cooking and wanting to write cookbooks that would be for everybody necessarily. Not like, you know, I'm from the Midwest, we cook pretty. Basically, we don't have access to a lot of the fresh stuffs on either coast, but we do have these great grains and we have all these things that are in the breadbasket of the United States. It that pandemic, silver lining for me was going back to actually cooking.Maggie Hoffman:Yeah. I also think we saw the rise of a lot of small businesses that are making things to make life easier and to add flavor. You know, there's. There's so many more companies selling various, you know, sauces and seasonings and things. You know, I think I was in a moment where I was like, oh, man. Like you had to replace restaurant food with home cooked food. And was I really going to do something complicated? And that's where, you know, I just am really cheering for these small businesses because it can be so amazing to have those on hand. And you can usually mail order them.Stephanie Hansen:And just thinking about, like, the condiments, like chili crisp is a condiment that has been around for a long time, but just came into the zeitgeist in the last five years. You know, obviously the proliferation of hot sauces, but also like sumac and za' atar and some of these more world spices that we weren't familiar with necessarily. It's really brought a whole new way of looking at your basic home cooking.Maggie Hoffman:And, of course, some people have been cooking with those things forever, for sure. But I also think there, you know, the cookbook publishing industry is very slow because it takes two years for books to come out. Right. It's a very slow process. And so I think you're finally seeing so many more books from so many more voices, and so you have a guide. You're not just blindly using something you've never seen before.Stephanie Hansen:Along those lines, are there, like, a handful of books that have come across your desk recently that you're like, yes.Maggie Hoffman:I mean, so many. That's, like, my whole thing. Let me think. I mean, there's so many, I think, of the recent one. Zaynab Issa, Third Culture Cooking, is really wonderful. She was a Bon Appetit, and it's just incredibly talented with flavor. She does a lot of development for NYT Cooking now, and that's a good place to find her recipes. But that book's really lovely.Norma Rod's book, she was at Yotam Ottolenghi, and her book is called “Lugma, Abundant Dishes and Stories From My Middle East”, and she's from Bahrain. And that book is just. You just want to cook everything in it. Just really, really. I mean, the photography is stunning. Oh, my gosh. What else? Rick Martinez's new salsa book, “Salsa Daddy, a Cookbook: Dip Your Way Into Mexican Cooking” is really fun and really just, like, a smart thing. If you are feeling bored with sort of, you know, your rotation of, like, protein.Like, if you are doing rotisserie chicken, can of beans, pasta, like, if you were doing that rotation, the answer. When I talked to Rick, he was talking about how when you make salsas, like, so many of them, you could freeze. And so then you can mix and match. You can pull one from your freezer. You can, you know, toss that rotisserie chicken with a green salsa one night and a different salsa the other night. And that was just, like, so exciting to me.Stephanie Hansen:Do you use your freezer a lot? I mean, I find, like, cooks. I have two freezers, and they're always loaded, and I'm trying to eat out of the freezer constantly with the very little success.Maggie Hoffman:That's always the challenge. You really have to keep a list. You really have to put, like, a freezer night on your schedule. My husband travels a lot, and so I try to eat from the freezer when he's gone. So it's like, this is super easy when I'm juggling. I use the freezer for all kinds of things. You know, I do try to put sauces in there. But he had that problem of, like, chucking half of the can of chipotle is in the freezer.Stephanie Hansen:You never get to it.Maggie Hoffman:One thing, I did have one sort of freezer epiphany recently. Not so much of summer food, but I often make turkey chili. It's one of my favorites. Really comforting. And I always put beans in it, which is how I grew up with it. And I was freezing a big, big batch and realized there was no way I was going to fit this batch in the freezer. But I'm just, you know, putting a can of beans in it and letting it simmer for half an hour. Right.So I was like, oh, wait, I'm not going to include the beans in the frozen version. I'm just going to freeze the part that is less bulky, and then when I take it out of the freezer, I can add the can of beans, heat it all up, and that way I'm not taking something from the pantry where it's fine, and using up the space in my freezer.Stephanie Hansen:Gosh, that is kind of, like, weirdly groundbreaking because I'm using Ziploc bags and freezing them flat. I'm using super cubes, mason jars, quartz pints, but.Maggie Hoffman:Yeah, that's right.Stephanie Hansen:Wow. Yes. Okay. I'm just. I'm that.Maggie Hoffman:And I wonder if there's other things like that.Stephanie Hansen:Well, I was just trying to think.Maggie Hoffman:And you just don't need to add something bulky before freezing.Stephanie Hansen:Yeah. Maybe even, like, just sauces, like adding the meats where you can just quickly saute the meats, throw in the sauce, and. Huh.Maggie Hoffman:Yeah.Stephanie Hansen:All right. You might be on to something. This is exciting.Maggie Hoffman:I mean, and especially I use the instant pot a lot in the summer. My kitchen's really hot. And so if you're making just, like, a basic, you know, shredded chicken in an instant pot, any sauce could be the liquid.Stephanie Hansen:Yep. I also find, like, I make a lot of soups and Stewie and breezy things, and there's only two of us, and I cook, like, for eight. So by the time I'm done after making the initial meal, having a leftover meal, maybe a lunch, I still have, like, four portions, and by then, I don't want to eat it anymore. So I'm like, oh, okay, how can I freeze this? And how can I make it into a handy meal for the next? I give away a lot of food probably because of that, because I just don't want to deal with it anymore.Maggie Hoffman:Yeah. If you're recipe testing, if you're working on books, there's just, you gotta share.Stephanie Hansen:And you've made three of the same thing and it's very similar. Maybe a little dash of this or dash of that. You're just like, ugh, I don't want to look at it one more second. When, when you think about the vintage table, just going back to that a second, we're seeing a lot of vintage things come back in vogue. So like the sterling silver platters and the farm glass. And you mentioned DANSK, you know, food 52 reinvested in that company and rebought it out of bankruptcy. Are there trends that you're seeing like with linens or silverware or things that you're excited about?Maggie Hoffman:I mean, I love weird silver. Sort of how this all started is that my favorite thing is, you know, and they're not that expensive if you have just like a tiny little fork. But you know, there's forks for everything. There's a lemon fork and an olive fork and a sardine fork. And so I love that a berry spoon. I had, I found this beautiful berry spoon that kind of had. It was pierced so that if you had like, you know, something that was a little wet, the, the water would run off and it was just gorgeous. And I put it in the newsletter and a friend of mine reached out and said, I have that.Maggie Hoffman:I got it for my wedding for my grandmother and I've never seen a similar one. And there it was on ebay.Stephanie Hansen:That's so cool.Maggie Hoffman:I think that's neat. And, and so, yeah, I'm really into the strangest silver you can possibly find.Stephanie Hansen:It's funny because you don't think about how many pieces there are. And you were like. The first time I ate at a French restaurant with my mother in law who was very proper, I was so intimidated. There was literally like 18 pieces of silverware on the place setting. And I mean, I knew like from the Joya cooking diagram that my mom showed me, like, but there were so many pieces of silver, I had no idea. And I just waited to eat. I ordered the same thing she did. And I waited to eat until she picked up something and then I would pick it up.And years later I kind of confessed and we laughed. And she was like, I didn't know what half of that stuff was. We just don't eat like that now.Maggie Hoffman:No. And I like to have these little things, like to set out snacks for friends, you know, put out a bunch of bowls of things and then it's just like that. The little serving fork you know, on the plate of charcuterie or whatever is old.Stephanie Hansen:I want to tell people too. Like, if you have pieces that are real sterling or fancy crystal dishes, whatever it is, like, use them, you know, Like, I think we wait for this special occasion, that our lives are special occasions. You know, we are being inundated with a lot of information and a lot of weird news. And if you can just have that moment of feeling luxurious by yourself or in your own home or with your friends, I think it brings. Breaks down the barriers of entertaining. Like, serve beans and rice on crystal dishes if you want to. Who cares?Maggie Hoffman:And like, anytime you're in real life with an actual human is especially. Yes.Stephanie Hansen:Like, get out that vintage coupe glass and pour yourself a mocktail or a cocktail, whatever.Maggie Hoffman:Yeah, I have these. My husband grew up with these little cocktail. They're like cocktail picks. I think they're for like an olive and your martini. And they're little swords from Toledo, Spain, which is where, like, swords are made. And they're real little swords. And he and his cousins used to like, sword fight with them. And they're absolutely dangerous.It's a terrible idea. But they're really fun. For olives or for like, you know, that little tapa that's like pepper and an anchovy and an olive.Stephanie Hansen:Yes. What do they call those? Pinchos.Maggie Hoffman:Yeah, so we do that sometimes and we had the little swords and one time someone was clearing the plates and just threw one out. Oh, a little like. So in the end, I actually ended up finding another set. They're around, they're not expensive. And so now the ones that were his grandmother's are like on a shelf sort of displayed. And the. The ebay ones are in rotation.Stephanie Hansen:Wow, that's pretty great. When you are looking for guests, do you search the Internet? Do you spend a lot of time on Instagram, TikTok, Facebook? What's your.Maggie Hoffman:I have known the book publicists from all the different publishing houses for a long time. So often I get an email when a book's coming out. I also go on. Just like if you go on a. On a bookstore website, you can go on Amazon and sort by date. I can see what's coming out. You know, like, here are all the books coming out in August under Cooking and Food. So I often do that.I'm planning several months in advance. So it's really sort of trying to figure out when is the right time to talk to somebody. And often, you know, people are juggling like a European tour and an American tour. I try to talk to them before things get really busy. And in fall. Fall's the big cookbook season, and so there's so many new releases, and some of them are too busy to talk to me, but I'm talking to some really exciting people. This.Stephanie Hansen:Oh, nobody would be too busy. I always think it's kind of shocking. Like, the first time I reached out to Yodam Odalingi, actually, and I just was like, oh, I don't know what he's doing, but I want to talk to him. He's fun. And so I just, like, sent him an Instagram message, and he replied. And we booked an interview for the radio show, and he was so delightful that we recorded a video podcast of it, too. And he was just so great. And people were like, oh, my gosh, I can't believe you got him.I was like, well, maybe sometimes people just don't ask. And I don't know. I just think you always can ask. People can always say no.Maggie Hoffman:Exactly. Exactly. And, you know, I'm not strict. I'd say almost all of my guests are people with, like, a book coming out that week. But then there's also just people I want to talk to. I talked to Hetty McKinnon, and now that was last year, and she has a new book coming out this year, and maybe we'll do it again. But, you know, this challenge, it can be interesting to talk to people in different moments of their lives. People who have just finished a book sometimes are kind of overwhelmed, and it's not the moment where they're, like, thinking about cooking for themselves necessarily.So it can be useful sort of across the board.Stephanie Hansen:When you are booking a guest, do you think about, like. And maybe this is a separate question, too, but the monetization of the podcast, like, do you worry about that? You're a freelance person. Is this, like. I. I'm kind of thinking about the substack algorithm and wondering if it's peaked for. Because people feel like they're subscribing to lots of things, and people are feeling kind of poor right now because the economy's not necessarily been great. Do you worry about that, or do.Maggie Hoffman:You just let me tell you about my business a little bit? So, I mean, I'm making it up as I go, but very early on, I felt like I wanted the newsletter to be visible to everyone because it's part of the service of the show. I want everyone to get all those links, and I want people to listen, and I want it to serve as a reminder, like, hey, there's, a new show up, you know, and the day that I publish the show every week, you know it's going to show up. If you follow in Apple podcasts or Spotify or wherever you listen, you know, that's a thing. But so I have paid subscriptions as an option on Substack and that is people who want to support the show. The show costs money. I record at a studio. I don't record at home mostly because there's a construction project going on next door. I recorded a studio with an amazing engineer and his team.So I pay them for the space and for the help and everything else I do myself. It is my full time job. So in order to pay for all those things, I have advertising and I sell the advertising myself. So yeah, so I'm reaching out to people and saying, look like this is this wonderful audience that loves to cook and is looking for things that will make their cooking life better or easier, more delicious. And people are interested. And so the people who are paid Substack subscribers are supporting the show and to thank them, every week I give away a copy of the author's book and that goes to paid subscribers. So my hope is that people might sign up for an annual subscription. It's 30 bucks.Maggie Hoffman:And then they might win a book. That would be 30 bucks and it would all work out. I have a super exciting. I'm doing like a big thank you to paid subscribers for the 50th episode of the show which is coming up. And it is an unbelievable prize. It's going to be so awesome. But so that's the most of my money is not being made by paid subscribers. I have like not very many.Stephanie Hansen:Yeah.Maggie Hoffman:And, but I love substrate and I love the community. Something I'm really into is the notes part of it which I think some people hate because it's social media. But I think there is a cool food scene on there and something that I do is just post my like actual boring dinner, not a picture. It's literally just like this is my plan. First thing in the morning I'll say this is what I'm doing tonight and that can be fun. And so most of the money that pays for the production of the show and for my full time work is coming from advertisers. I'm so grateful for them. And you know, I think when I listen to a podcast and I hear a recommendation in the host voice, I often consider buying those.And so I believe, I believe in the power of it. And I work with advertisers who I think are cool. And it's a fun part of the business, which is that I get to talk to founders of food companies and cookware companies. And so I actually wouldn't give that up. I think it's really fun.Stephanie Hansen:That's very unique because I came from a sales background myself. I've owned a couple of companies and food is my full time life too. But it's freelance. I mean, I'm freelance. Radio, freelance podcast, freelance TV show, all the things. Freelance cook, write a cookbook. And you cobble together the pots of money and at the end of the year you have 15 W9s and you pay your own insurance. But there is a little bit of freedom in that.That's nice too. So I'm impressed that you're doing all that yourself. That's cool.Maggie Hoffman:I mean, freelance writing, I would say. There's so many great writers out there and people who are writing features for magazines and that's their like full time gig. Like those are really amazing people. I am an editor at heart, really. I've always been an editor and it's harder to put together editing gigs and so the writing, the things that I was being offered weren't that exciting. And I was like, what if I just invest in this? What if I take a couple of months and see what it's going to cost and what I can raise in advertising? And I told myself I was going to take the leap and not evaluate whether it was a good idea or not for six months.Stephanie Hansen:Smart.Maggie Hoffman:And it turned out we sort of said, okay, I'm going to learn how to do it. I'm going to get better at it and try to make it good. Then I'm going to try to grow it and increase the audience and then I'm going to try to monetize it. And it's turned out that I've sort of done all those things at once.Stephanie Hansen:It is the dinner plan and I can really think of no better way than to end this podcast than those last three minutes of you describing what it's like and what it feels like to make this a full time endeavor and why people want to listen and support you. I really enjoyed this chat. You're really doing some incredible work and I just like everything you're doing. So congratulations on getting this all figured out.Maggie Hoffman:Thanks so much.Stephanie Hansen:Yeah, I'm going to put links to all the newsletters and the pod. I'll work on getting this episode prepared and send you a proof before we release it. But thanks, Maggie. I appreciate you being a guest today.Maggie Hoffman:Thank you.Stephanie Hansen:All right, we'll talk soon.Maggie Hoffman:All right. Bye.Stephanie Hansen:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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Stephanie Hansen:Hello everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people that are obsessed with food and they come across their obsessions through cookbooks, podcasts, content writers, and today we're talking with Maggie Hoffman. And I was excited because I said I don't get to talk to fellow podcasters very often. Congratulations on your podcast. It is the Dinner Plan podcast. Maggie is the former digital director of Epicurious. She also has many newsletters. So I'm excited to talk to you about that. The Dinner Plan plus What to Drink , plus The Vintage Table Maggie Hoffman - You are my person.Maggie Hoffman:Maybe too many newsletters. We'll see.Stephanie Hansen:Yeah, I'm sure it's a lot. So where should we jump in first? Let's just, let's talk about your newsletters because you already commented on my background. I have a lot of vintage pieces in the background. How did you start the Vintage Table or what was your first newsletter?Maggie Hoffman:Well, it's a little bit complicated, but I actually started with what to drink. In sort of a previous life, I was mostly a cocktail writer. I used to review bars for the San Francisco Chronicle. And I've written two books about cocktails that were published by Ten Speed. The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single SpiritBatch Cocktails: Make-Ahead Pitcher Drinks for Every OccasionAnd so that's like a whole side of my life. And I was running a drinks newsletter for Epicurious when I was there. And when I left, that was sort of the, the going independent. I was able to send one newsletter to that audience and say this is where I'll be.So, you know, I don't update that one as often, but I do have. I like to talk about what I'm drinking, you know, when I'm trying new non alcoholic beers, or sometimes I'll share cocktail recipes from new books I'm reading. So that one was actually first. My main gig is the Dinner plan, which is a podcast and substack. It's sort of a living, breathing system. So the podcast goes Every week I interview a cookbook author every week. We talk about inspiration and where they find dinner ideas and the books they love. And then at the end of every show, someone calls in and shares what's in their fridge and the cookbook author guest comes up with a dinner idea for them.And usually these folks are people with cookbooks, often new cookbooks. And so in the substack each week, we share all of the links to all the recipes that they have talked about so people don't have to like, take notes. Anything they've recommended, it's all there in the newsletter. And then we reprint a recipe from Their books. You can get a little preview of the book, and that's why you should sign up for the newsletter. Someone told me they were taking notes on the show, and I was like, oh, no, no, no, you don't have to do that.Stephanie Hansen:You have such good notes on the episodes.Maggie Hoffman:And, I mean, I listen to these things over and over.Stephanie Hansen:You have, like, attached and linked every single recipe idea anyone's ever discussed in the pod. I mean, it's extensive, you guys, you gotta follow.Maggie Hoffman:And then I have a big list, which I think is really fun, of every book that has gotten recommended. So each person comes with, like, two or three ideas. Well, that has become a very big list. We're getting close to 50 episodes, and each person. I mean, you do the math. So, yeah, that's the main project, and then the vintage table is a little side project, and maybe they'll get merged at some point, but I just cannot buy every piece of vintage tableware that I love. And so I thought I should probably start sharing the links so that I get. Maybe other people will take them off the market.Stephanie Hansen:That is smart, because once you start, like, in that Facebook marketplace or Etsy channel of looking for vintage things, ebay, they find you. Yeah, yeah.Maggie Hoffman:So there's usually, like, a theme, you know, sort of beachy things for summer or, you know, whatever is the thing that I'm sort of obsessing over. And that's just for fun, but it's a lot of fun.Stephanie Hansen:Yeah, I. I find it very fun. When you were so how long were you the digital director at Epicurious?Maggie Hoffman:I think I was there a total of four years. I started as the senior editor under David to Markin, who's at King Arthur Flour now, and I took over running it when he left.Stephanie Hansen:And we're probably better off now because we have so many different avenues for creators. Right. Substack has really, like, democratized the creating world. From podcasting, did you find, like, you know, when you work for a big company, there's resources and podcast studios, and then all of a sudden you're on your own and you have to figure it all out. Substack makes it so easy.Maggie Hoffman:Yeah, substack and all the other ways. You know, I think everyone's ability to sort of launch their own independent media is truly exciting, and people are doing it in all sorts of, you know, not just substack, but also their own websites and Patreon and, you know, people have huge success.Stephanie Hansen:Do you think that that is. I mean, I feel sad about that. I think it is cutting into traditional magazine resources, digital resources, digital archives, because people don't necessarily need that to be seen anymore. They can create their own engines. But I also, like, every time I get a magazine, it's a little bit thinner. I think, like, oh, don't wait. Because I still love some of those traditional printed forms and I love linear television, and I also like terrestrial radio still. Like, I want there to be all those things and not have it be just one thing.Maggie Hoffman:Yeah, I mean, I think it's a little more complicated. I wouldn't blame independent creators for the shrinking of food media. I think that has a lot more to do with, you know, everything moving to digital and then sort of being flooded with ads and then search changing so much. I mean, there's just so many things that have shaped that. And I think it's incredibly sad to see, you know, so much of, you know, both book publishing and magazine publishing struggle. It has to do with ad dollars. And, you know, those are places where there are the resources for everything to be tested and tested again. And, you know, I think there's going to have to be a question of how many independent creators people can support.And I don't think advertising is over. I think that is a way to fund some of this as well. You know, if an advertiser wants to support an independent creator, I think that's great. The budgets are going to be smaller than what they were paying for something else. And maybe it can all coexist, I'm.Stephanie Hansen:Hoping, because I think it ultimately, if it raises all boats right. But I mean, we are consolidating in a pretty rapid clip with the top seven media companies and social influencers. But when you think about your podcast and when you conceived it and knew who you wanted to talk to, what did that look like? Like, did you know right away what you were going to zero in on?Maggie Hoffman:Did I know? I was at the beach and was taking a long walk with my husband and sort of saying, were to do this thing, what would it be? I had gone through the process of pitching a show to Conde, which they decided they didn't want, and so I was pretty heartbroken and kind of had lost confidence. I've been in food media about 15 years now, a really long time. I actually worked in book publishing before that and blogging, and I was at Serious Eats in very early, exciting years. And. And I love being a part of that community. I love being able to see what's coming soon. Like, one of the biggest joys when I first started at epicurious, was I showed up and there was this stack of cookbooks on one of the, like, files sitting on one of the file cabinets. And people would sort of say, hey, does anybody have a copy of this? Does anybody have a copy of that? I was like, this is where I'm supposed to be like, you know, I mean, you can see the.Stephanie Hansen:Yep.Maggie Hoffman:Stacks of cookbooks continue. And so I sort of was like, what will be Feel like it sort of captures some of that excitement that I could do independently, and what would it take to do independently, and who would I want to talk to, what new books are, am I excited about? And, you know, just what would that conversation be? And I knew I didn't want it to be a podcast, really, about feeding kids. That's really not what it is. It's really for all cooks, and it focuses a lot on that moment of inspiration. And, you know, I was really burnt out, and it was affecting my cooking. And I think everyone who works really hard can feel that affecting their cooking.Stephanie Hansen:I'm just coming off a cookbook launch or getting ready to launch, and I'm like, sometimes the idea of what to eat, I'm just like, all I've done is cook this week. Like a million places for a million people, for a million things, documented it all. And I just want a piece of peanut butter toast.Maggie Hoffman:Yeah. And that's fine, I think. But, you know, even if you don't work in food, I think if your job is stressful, the world is stressful. Everything, you know, everything feels like it's on fire. Cooking can be really nourishing, sort of mentally and, you know, spiritually, or it can be a thing that causes stress. And how do you get to a place where it feels like it is soothing, where it feels like it's a meditation. Meditation. Whatever it is you need from cooking, how do you get to a place where your dinners make you happy, where you're delighted by what you eat? And so we talk a lot about that.And so I think that came out of. I had written a story about cooking burnout during the days of the early pandemic. And it was something I kept getting notes about where people would be like, oh, my gosh, this is totally me. And so that's the thing I come back to, and people's answers are very different. I sort of wondered, like, if we kind of bring up this topic with so many different food people, is it going to start to get repetitive? But sometimes someone will just floor me with a totally different response to this problem. And so that's been really interesting.Stephanie Hansen:During the pandemic, I've had a radio show about food for, gosh, 18 years, I think. And during the pandemic, we did a lot of that. We called it pantry panic because you were going into the grocery store with your mask and your cart or your bucket, whatever you were putting your groceries in, and you were just literally like throwing staples in just because you didn't want to run out of yeast or flour or sugar and beans and rice and whatever you had. And then you'd get home, you'd be looking at your pantry and like, oh my gosh, how am I going to actually turn this into a meal for cooks and home cooks? You know, that was what we do. Like, okay. But for a lot of people that were two working families had really relied on a lot of convenience type of foods, that was a really new experience for them. To be staring at a bag of split peas and figuring out how to get that to the table.That was such a great. For me as a cook, it was such a great reorienting of how we look at our food systems and how to help people. And it reinvigorated my love of cooking and wanting to write cookbooks that would be for everybody necessarily. Not like, you know, I'm from the Midwest, we cook pretty. Basically, we don't have access to a lot of the fresh stuffs on either coast, but we do have these great grains and we have all these things that are in the breadbasket of the United States. It that pandemic, silver lining for me was going back to actually cooking.Maggie Hoffman:Yeah. I also think we saw the rise of a lot of small businesses that are making things to make life easier and to add flavor. You know, there's. There's so many more companies selling various, you know, sauces and seasonings and things. You know, I think I was in a moment where I was like, oh, man. Like you had to replace restaurant food with home cooked food. And was I really going to do something complicated? And that's where, you know, I just am really cheering for these small businesses because it can be so amazing to have those on hand. And you can usually mail order them.Stephanie Hansen:And just thinking about, like, the condiments, like chili crisp is a condiment that has been around for a long time, but just came into the zeitgeist in the last five years. You know, obviously the proliferation of hot sauces, but also like sumac and za' atar and some of these more world spices that we weren't familiar with necessarily. It's really brought a whole new way of looking at your basic home cooking.Maggie Hoffman:And, of course, some people have been cooking with those things forever, for sure. But I also think there, you know, the cookbook publishing industry is very slow because it takes two years for books to come out. Right. It's a very slow process. And so I think you're finally seeing so many more books from so many more voices, and so you have a guide. You're not just blindly using something you've never seen before.Stephanie Hansen:Along those lines, are there, like, a handful of books that have come across your desk recently that you're like, yes.Maggie Hoffman:I mean, so many. That's, like, my whole thing. Let me think. I mean, there's so many, I think, of the recent one. Zaynab Issa, Third Culture Cooking, is really wonderful. She was a Bon Appetit, and it's just incredibly talented with flavor. She does a lot of development for NYT Cooking now, and that's a good place to find her recipes. But that book's really lovely.Norma Rod's book, she was at Yotam Ottolenghi, and her book is called “Lugma, Abundant Dishes and Stories From My Middle East”, and she's from Bahrain. And that book is just. You just want to cook everything in it. Just really, really. I mean, the photography is stunning. Oh, my gosh. What else? Rick Martinez's new salsa book, “Salsa Daddy, a Cookbook: Dip Your Way Into Mexican Cooking” is really fun and really just, like, a smart thing. If you are feeling bored with sort of, you know, your rotation of, like, protein.Like, if you are doing rotisserie chicken, can of beans, pasta, like, if you were doing that rotation, the answer. When I talked to Rick, he was talking about how when you make salsas, like, so many of them, you could freeze. And so then you can mix and match. You can pull one from your freezer. You can, you know, toss that rotisserie chicken with a green salsa one night and a different salsa the other night. And that was just, like, so exciting to me.Stephanie Hansen:Do you use your freezer a lot? I mean, I find, like, cooks. I have two freezers, and they're always loaded, and I'm trying to eat out of the freezer constantly with the very little success.Maggie Hoffman:That's always the challenge. You really have to keep a list. You really have to put, like, a freezer night on your schedule. My husband travels a lot, and so I try to eat from the freezer when he's gone. So it's like, this is super easy when I'm juggling. I use the freezer for all kinds of things. You know, I do try to put sauces in there. But he had that problem of, like, chucking half of the can of chipotle is in the freezer.Stephanie Hansen:You never get to it.Maggie Hoffman:One thing, I did have one sort of freezer epiphany recently. Not so much of summer food, but I often make turkey chili. It's one of my favorites. Really comforting. And I always put beans in it, which is how I grew up with it. And I was freezing a big, big batch and realized there was no way I was going to fit this batch in the freezer. But I'm just, you know, putting a can of beans in it and letting it simmer for half an hour. Right.So I was like, oh, wait, I'm not going to include the beans in the frozen version. I'm just going to freeze the part that is less bulky, and then when I take it out of the freezer, I can add the can of beans, heat it all up, and that way I'm not taking something from the pantry where it's fine, and using up the space in my freezer.Stephanie Hansen:Gosh, that is kind of, like, weirdly groundbreaking because I'm using Ziploc bags and freezing them flat. I'm using super cubes, mason jars, quartz pints, but.Maggie Hoffman:Yeah, that's right.Stephanie Hansen:Wow. Yes. Okay. I'm just. I'm that.Maggie Hoffman:And I wonder if there's other things like that.Stephanie Hansen:Well, I was just trying to think.Maggie Hoffman:And you just don't need to add something bulky before freezing.Stephanie Hansen:Yeah. Maybe even, like, just sauces, like adding the meats where you can just quickly saute the meats, throw in the sauce, and. Huh.Maggie Hoffman:Yeah.Stephanie Hansen:All right. You might be on to something. This is exciting.Maggie Hoffman:I mean, and especially I use the instant pot a lot in the summer. My kitchen's really hot. And so if you're making just, like, a basic, you know, shredded chicken in an instant pot, any sauce could be the liquid.Stephanie Hansen:Yep. I also find, like, I make a lot of soups and Stewie and breezy things, and there's only two of us, and I cook, like, for eight. So by the time I'm done after making the initial meal, having a leftover meal, maybe a lunch, I still have, like, four portions, and by then, I don't want to eat it anymore. So I'm like, oh, okay, how can I freeze this? And how can I make it into a handy meal for the next? I give away a lot of food probably because of that, because I just don't want to deal with it anymore.Maggie Hoffman:Yeah. If you're recipe testing, if you're working on books, there's just, you gotta share.Stephanie Hansen:And you've made three of the same thing and it's very similar. Maybe a little dash of this or dash of that. You're just like, ugh, I don't want to look at it one more second. When, when you think about the vintage table, just going back to that a second, we're seeing a lot of vintage things come back in vogue. So like the sterling silver platters and the farm glass. And you mentioned DANSK, you know, food 52 reinvested in that company and rebought it out of bankruptcy. Are there trends that you're seeing like with linens or silverware or things that you're excited about?Maggie Hoffman:I mean, I love weird silver. Sort of how this all started is that my favorite thing is, you know, and they're not that expensive if you have just like a tiny little fork. But you know, there's forks for everything. There's a lemon fork and an olive fork and a sardine fork. And so I love that a berry spoon. I had, I found this beautiful berry spoon that kind of had. It was pierced so that if you had like, you know, something that was a little wet, the, the water would run off and it was just gorgeous. And I put it in the newsletter and a friend of mine reached out and said, I have that.Maggie Hoffman:I got it for my wedding for my grandmother and I've never seen a similar one. And there it was on ebay.Stephanie Hansen:That's so cool.Maggie Hoffman:I think that's neat. And, and so, yeah, I'm really into the strangest silver you can possibly find.Stephanie Hansen:It's funny because you don't think about how many pieces there are. And you were like. The first time I ate at a French restaurant with my mother in law who was very proper, I was so intimidated. There was literally like 18 pieces of silverware on the place setting. And I mean, I knew like from the Joya cooking diagram that my mom showed me, like, but there were so many pieces of silver, I had no idea. And I just waited to eat. I ordered the same thing she did. And I waited to eat until she picked up something and then I would pick it up.And years later I kind of confessed and we laughed. And she was like, I didn't know what half of that stuff was. We just don't eat like that now.Maggie Hoffman:No. And I like to have these little things, like to set out snacks for friends, you know, put out a bunch of bowls of things and then it's just like that. The little serving fork you know, on the plate of charcuterie or whatever is old.Stephanie Hansen:I want to tell people too. Like, if you have pieces that are real sterling or fancy crystal dishes, whatever it is, like, use them, you know, Like, I think we wait for this special occasion, that our lives are special occasions. You know, we are being inundated with a lot of information and a lot of weird news. And if you can just have that moment of feeling luxurious by yourself or in your own home or with your friends, I think it brings. Breaks down the barriers of entertaining. Like, serve beans and rice on crystal dishes if you want to. Who cares?Maggie Hoffman:And like, anytime you're in real life with an actual human is especially. Yes.Stephanie Hansen:Like, get out that vintage coupe glass and pour yourself a mocktail or a cocktail, whatever.Maggie Hoffman:Yeah, I have these. My husband grew up with these little cocktail. They're like cocktail picks. I think they're for like an olive and your martini. And they're little swords from Toledo, Spain, which is where, like, swords are made. And they're real little swords. And he and his cousins used to like, sword fight with them. And they're absolutely dangerous.It's a terrible idea. But they're really fun. For olives or for like, you know, that little tapa that's like pepper and an anchovy and an olive.Stephanie Hansen:Yes. What do they call those? Pinchos.Maggie Hoffman:Yeah, so we do that sometimes and we had the little swords and one time someone was clearing the plates and just threw one out. Oh, a little like. So in the end, I actually ended up finding another set. They're around, they're not expensive. And so now the ones that were his grandmother's are like on a shelf sort of displayed. And the. The ebay ones are in rotation.Stephanie Hansen:Wow, that's pretty great. When you are looking for guests, do you search the Internet? Do you spend a lot of time on Instagram, TikTok, Facebook? What's your.Maggie Hoffman:I have known the book publicists from all the different publishing houses for a long time. So often I get an email when a book's coming out. I also go on. Just like if you go on a. On a bookstore website, you can go on Amazon and sort by date. I can see what's coming out. You know, like, here are all the books coming out in August under Cooking and Food. So I often do that.I'm planning several months in advance. So it's really sort of trying to figure out when is the right time to talk to somebody. And often, you know, people are juggling like a European tour and an American tour. I try to talk to them before things get really busy. And in fall. Fall's the big cookbook season, and so there's so many new releases, and some of them are too busy to talk to me, but I'm talking to some really exciting people. This.Stephanie Hansen:Oh, nobody would be too busy. I always think it's kind of shocking. Like, the first time I reached out to Yodam Odalingi, actually, and I just was like, oh, I don't know what he's doing, but I want to talk to him. He's fun. And so I just, like, sent him an Instagram message, and he replied. And we booked an interview for the radio show, and he was so delightful that we recorded a video podcast of it, too. And he was just so great. And people were like, oh, my gosh, I can't believe you got him.I was like, well, maybe sometimes people just don't ask. And I don't know. I just think you always can ask. People can always say no.Maggie Hoffman:Exactly. Exactly. And, you know, I'm not strict. I'd say almost all of my guests are people with, like, a book coming out that week. But then there's also just people I want to talk to. I talked to Hetty McKinnon, and now that was last year, and she has a new book coming out this year, and maybe we'll do it again. But, you know, this challenge, it can be interesting to talk to people in different moments of their lives. People who have just finished a book sometimes are kind of overwhelmed, and it's not the moment where they're, like, thinking about cooking for themselves necessarily.So it can be useful sort of across the board.Stephanie Hansen:When you are booking a guest, do you think about, like. And maybe this is a separate question, too, but the monetization of the podcast, like, do you worry about that? You're a freelance person. Is this, like. I. I'm kind of thinking about the substack algorithm and wondering if it's peaked for. Because people feel like they're subscribing to lots of things, and people are feeling kind of poor right now because the economy's not necessarily been great. Do you worry about that, or do.Maggie Hoffman:You just let me tell you about my business a little bit? So, I mean, I'm making it up as I go, but very early on, I felt like I wanted the newsletter to be visible to everyone because it's part of the service of the show. I want everyone to get all those links, and I want people to listen, and I want it to serve as a reminder, like, hey, there's, a new show up, you know, and the day that I publish the show every week, you know it's going to show up. If you follow in Apple podcasts or Spotify or wherever you listen, you know, that's a thing. But so I have paid subscriptions as an option on Substack and that is people who want to support the show. The show costs money. I record at a studio. I don't record at home mostly because there's a construction project going on next door. I recorded a studio with an amazing engineer and his team.So I pay them for the space and for the help and everything else I do myself. It is my full time job. So in order to pay for all those things, I have advertising and I sell the advertising myself. So yeah, so I'm reaching out to people and saying, look like this is this wonderful audience that loves to cook and is looking for things that will make their cooking life better or easier, more delicious. And people are interested. And so the people who are paid Substack subscribers are supporting the show and to thank them, every week I give away a copy of the author's book and that goes to paid subscribers. So my hope is that people might sign up for an annual subscription. It's 30 bucks.Maggie Hoffman:And then they might win a book. That would be 30 bucks and it would all work out. I have a super exciting. I'm doing like a big thank you to paid subscribers for the 50th episode of the show which is coming up. And it is an unbelievable prize. It's going to be so awesome. But so that's the most of my money is not being made by paid subscribers. I have like not very many.Stephanie Hansen:Yeah.Maggie Hoffman:And, but I love substrate and I love the community. Something I'm really into is the notes part of it which I think some people hate because it's social media. But I think there is a cool food scene on there and something that I do is just post my like actual boring dinner, not a picture. It's literally just like this is my plan. First thing in the morning I'll say this is what I'm doing tonight and that can be fun. And so most of the money that pays for the production of the show and for my full time work is coming from advertisers. I'm so grateful for them. And you know, I think when I listen to a podcast and I hear a recommendation in the host voice, I often consider buying those.And so I believe, I believe in the power of it. And I work with advertisers who I think are cool. And it's a fun part of the business, which is that I get to talk to founders of food companies and cookware companies. And so I actually wouldn't give that up. I think it's really fun.Stephanie Hansen:That's very unique because I came from a sales background myself. I've owned a couple of companies and food is my full time life too. But it's freelance. I mean, I'm freelance. Radio, freelance podcast, freelance TV show, all the things. Freelance cook, write a cookbook. And you cobble together the pots of money and at the end of the year you have 15 W9s and you pay your own insurance. But there is a little bit of freedom in that.That's nice too. So I'm impressed that you're doing all that yourself. That's cool.Maggie Hoffman:I mean, freelance writing, I would say. There's so many great writers out there and people who are writing features for magazines and that's their like full time gig. Like those are really amazing people. I am an editor at heart, really. I've always been an editor and it's harder to put together editing gigs and so the writing, the things that I was being offered weren't that exciting. And I was like, what if I just invest in this? What if I take a couple of months and see what it's going to cost and what I can raise in advertising? And I told myself I was going to take the leap and not evaluate whether it was a good idea or not for six months.Stephanie Hansen:Smart.Maggie Hoffman:And it turned out we sort of said, okay, I'm going to learn how to do it. I'm going to get better at it and try to make it good. Then I'm going to try to grow it and increase the audience and then I'm going to try to monetize it. And it's turned out that I've sort of done all those things at once.Stephanie Hansen:It is the dinner plan and I can really think of no better way than to end this podcast than those last three minutes of you describing what it's like and what it feels like to make this a full time endeavor and why people want to listen and support you. I really enjoyed this chat. You're really doing some incredible work and I just like everything you're doing. So congratulations on getting this all figured out.Maggie Hoffman:Thanks so much.Stephanie Hansen:Yeah, I'm going to put links to all the newsletters and the pod. I'll work on getting this episode prepared and send you a proof before we release it. But thanks, Maggie. I appreciate you being a guest today.Maggie Hoffman:Thank you.Stephanie Hansen:All right, we'll talk soon.Maggie Hoffman:All right. Bye.Stephanie Hansen:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

En esta entrevista María Sorté nos cuenta cuál es su nombre real, cómo quería ser doctora y terminó actuando, cómo descubrió que su prometido le era infiel, cómo vivió la pérdida de un embarazo a media escena, cómo vivió el fallecimiento de su mamá, cómo dejó de cantar cuando su marido falleció, cómo el público será el que la retire, y el atentado que vivió su hijo Omar García Harfuch.  

I want to meet YOU in Dallas in September!  This is part 2 of my conversation with Brandie and Ryan of Home+Sort and the How To Summit.  LINKS FOR LISTENERS: Come see us at the Summit in September! Hit this link: howtosummit.org and use code MELISSA10 for $50 off.  _______________________________________________________________________ overview and timestamps: This episode is the second part of a conversation with Brandie and Ryan of Home+Sort and the How To Summit.   They discuss the importance of continuously reevaluating business strategies, whether a solopreneur or a team leader, and how staying adaptable can lead to success. The discussion also highlights the upcoming How To Summit with new speakers, fresh topics, and an improved attendee experience.   The guests share insights on challenges in event planning, particularly under changing circumstances. They also touch on themes like client acquisition, neurodivergent organizing, and the value of community in the organizing industry. The episode aims to inspire and provide actionable strategies for business growth and personal development.   00:00 Introduction and Recap 00:36 What's New at the How To Summit 01:37 The Importance of Change and Adaptability 02:14 Event Planning and Client Experience 04:10 Summit Highlights and Speaker Lineup 06:05 The Value of Community and Networking 08:26 Investment in Personal Development 14:35 Exciting New Topics and Workshops 22:48 Final Thoughts and Farewell

In the wake of President Donald Trump's decision to bomb Iranian nuclear facilities and the continuation of missile exchanges between Iran and Israel, stock, bond, and oil markets are in a holding pattern. This morning, we'll unpack how financial markets are responding to war headlines. Plus, the big tax and spending legislation includes a ban on state AI regulation and would override more than 100 local laws already on the books.

In the wake of President Donald Trump's decision to bomb Iranian nuclear facilities and the continuation of missile exchanges between Iran and Israel, stock, bond, and oil markets are in a holding pattern. This morning, we'll unpack how financial markets are responding to war headlines. Plus, the big tax and spending legislation includes a ban on state AI regulation and would override more than 100 local laws already on the books.