Podcasts about Spaghetti

Join us on Spaghetti on the Wall episode #248 as we welcome Delisi Friday — attorney referral marketing expert, podcast producer, and one of the top 1% most influential legal professionals on LinkedIn. With over two decades of experience in legal business development and marketing, Delisi has helped build 8-figure law firms, launch multi-million dollar ventures, and connect thousands of lawyers with the right people and strategies to grow.

Austin interviews everyone about... the incident.   SUPPORT - Patreon.com/AustinYorski   AUDIO - https://www.youtube.com/watch?v=vShp9mD2UPE   DISCORD - https://discord.gg/YMU3qUH

The $100K Sales Method That Actually Works for Introverts and Busy EntrepreneursAre you tired of trying every sales strategy under the sun with nothing to show for it? In this episode, successful business coaches reveal why most entrepreneurs stay stuck at the same income level year after year—and the simple identity shift that changes everything.What You'll Learn:Why your sales problem isn't actually about sales (it's about worthiness)The proven method that works for introverts, extroverts, online businesses, and brick-and-mortar storesHow to stop "throwing spaghetti at the wall" with your marketing effortsThe identity shift that separates 6-figure entrepreneurs from everyone elseWhy waiting for the "perfect time" is costing you thousands in lost revenuePerfect for: Coaches, consultants, service providers, product-based businesses, and anyone ready to stop playing small with their income goals.Key Takeaways:✅ A fed mind performs better—fuel your success with proper self-care✅ Strategy without identity work is just expensive procrastination✅ The best performers prioritize growth over comfort zones✅ Your business needs you to take it (and yourself) seriously NOWWhether you're a mom entrepreneur juggling multiple responsibilities, a full-time employee building a side business, or someone who's "tried everything" but still isn't seeing results—this episode will challenge you to step into your power and claim the income you deserve.

Thanks for Listening!  More TOP Here!              https://www.facebook.com/groups/679759029530199  https://www.patreon.com/Totaloffroadpodcast  https://www.youtube.com/@totaloffroadpodcast4296   Affiliate Companies we know You'll love! http://www.radesignsproducts.com/ https://www.facebook.com/profile.php?id=100091584686528  https://www.offroadanonymous.com/ https://crawleroffroad.com/ https://morrflate.com/ https://completeoffroad.com/ https://www.summershinesupply.com/ https://toolboxwidget.com/ https://coldspringcustoms.com/pages/radiopod   Follow Your Hosts! www.instagram.com/total_offroad_podcast www.instagram.com/low_kee_xj www.instagram.com/Dmanbluesfreak www.instagram.com/mikesofunny https://www.instagram.com/mr.mengo.xj/   All Caught Up with TOP? Go give these guys a listen! https://open.spotify.com/show/5AEPwCe1rbd4miFs0wQUtp https://open.spotify.com/show/1Pvslx6FEQJdTurCXOckBL?si=b2cacbe3d7d44f22 https://www.snailtrail4x4.com/snail-trail-4x4-podcast/  

Join us on Spaghetti on the Wall episode #247 as we dive into SINNERS, the upcoming film directed by Ryan Coogler and starring Michael B. Jordan—featuring none other than actor Dave Maldonado. With a 15-year career marked by memorable roles in Deepwater Horizon, The Tomorrow War, Trumbo, and Your Honor, Dave brings gritty, grounded performances to every screen he's on.We'll hear about his experience on the set of SINNERS, working alongside a visionary director, and what it's really like being part of projects that mix star power with storytelling depth. From blockbuster chaos to Emmy-nominated drama, Dave Maldonado's career is a lesson in longevity, adaptability, and showing up ready to work.

Join us on Spaghetti on the Wall episode #246 as we welcome Dr. Maritsa Yzaguirre-Kelley, licensed therapist, master transformational coach, and founder of Obtaining Mastery. With over two decades of experience in emotional healing and identity work, Dr. Maritsa helps people who feel stuck—despite years of self-development—finally break free through subconscious reprogramming, NLP, and holistic wellness.

Gang get with us this week to catch up, the episode may have only been 45 minutes but Stephen & Summer were catching up for hours we missed each other and it was her birthday so it was warranted. Reach out and touch Summer tell her Happy birthday through the phone.. or comments section that helps us too. We love y'all see ya next week!

Lange drehte sich für unsere Autorin alles um Kontrolle – vor allem über ihren eigenen Körper. Spaghetti zu essen, ohne sich zu hassen, war undenkbar – bis sie in der Klinik landete. Heute hat sie ihre Magersucht überwunden und Frieden mit ihrem Körper geschlossen. Ein Text von Anna Ruhland, gesprochen von Dshamilja Roshani.

Join us on Spaghetti on the Wall episode #245 as we welcome Dani Dufresne, Emmy Award–winning Executive Producer and founder of The Aux Co. Dani is the industry's go-to when creative stakes are sky-high. With over two decades of experience, she's helping agencies scale production, lead with clarity, and thrive in the new era of creative work.From global brands like Google and Nike to cutting-edge creative shops, Dani empowers bold ideas with seamless execution—and she's here to pull back the curtain on how it all gets done.

​Bryan Kohberger's defense team has recently filed motions to suppress certain evidence ahead of his August 11, 2025, trial for the 2022 murders of four University of Idaho students. A former FBI special agent characterized these efforts as attempts to create an "illusion" of a weak prosecution case, aiming to influence potential jurors. The defense sought to exclude terms like "psychopath" and "sociopath" from the trial, a request partially granted by Judge Steven Hippler, who ruled such labels require expert validation. Additionally, the defense's motion to omit Kohberger's 2020 essay on crime scene handling was denied, and the judge indicated that the 911 call from the victims' roommate would likely be admitted, albeit possibly in a redacted formThe defense also argued that prosecutors were delaying discovery, a claim undermined when they acknowledged receiving all requested materials. Experts suggest these tactics aim to delay proceedings and cast doubt on the prosecution's case. Former FBI agent Jonathan Gilliam noted that the defense appears more focused on portraying the prosecution's case as insufficient rather than asserting Kohberger's innocence. Similarly, former D.C. homicide detective Ted Williams observed that the defense is employing a strategy of challenging various aspects of the case, hoping to find elements that might resonate with the jury.to contact  me:bobbycapucci@protonmail.comsource:Bryan Kohberger case: Fmr FBI agent says defense is trying to create 'illusion' | Fox NewsBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-moscow-murders-and-more--5852883/support.

Ugens Brændbart stiller selvfølgelig skarpt på Henrik Sass-gate igen igen. Det er en guldgrube af spin, krisehåndtering, framing og hvad ved vi. Med en bog på banen forestiller vi os at snakken bare bliver værre og større. Årets Folkemøde er i gang og vi har intet hørt fra den nye direktør. Men i mandags dukkede der ud af det blå et interview med den nye direktør op i Politiken. Hvis der kommer ballademagere så vil man fra Folkemødets side møde dem med sang. Intet mindre.Vi slutter af med en snak Kongehusets traditionsrige Royal Run spaghetti med kødsovs. Martin Martinsen-LarsenAnna Thygesen 

6:00AM Hour 1 Jeremy White and Joe DiBiase have some fun to start the show talking about what crazy foods you could bring to a sporting event. They discuss spaghetti, crab legs, and more!

Like the movie of the same name, the poems we discuss here, Slushies, take on the cares of the world in an unrelenting torrent. In this episode, we discuss three poems by Harriet Levin which reference the Haitian writer and artist Frankétienne, Barcelona's as-yet unfinished Sagrada Familia cathedral, and the constellation of Orion, (for starters). We think about how poems featuring babies can avoid the sentimental (as we ultimately decide these do). We end considering the picture book chaos found in Maurice Sendak's Where the Wild Things Are as a counterpoint to real-world displacement. At the table: Kathleen Volk Miller, Jason Schneiderman, Samantha Neugebauer, Lisa Zerkle, Jodi Gahn, Lillie Volpe (sound engineer)   With thanks to one of our sponsors, Wilbur Records, who kindly introduced us to the artist is A.M.Mills whose song “Spaghetti with Lorraine” opens our show.  Harriet Levin is the author of three poetry books, The Christmas Show (Beacon Press, 1997), Girl in Cap and Gown (Mammoth Books, 2010), and My Oceanography (CavanKerry 2018). Her honors include the Alice Fay di Castagnola Award from the Poetry Society of America, The Barnard New Women Poets Prize, Nimrod's Pablo Neruda/Hardiman Award, The Ellen LaForge Memorial Poetry Prize, and a PEW Fellowship in the Arts discipline award. Her debut novel, How Fast Can you Run, a novel based on the life of Lost Boy of Sudan Michael Majok Kuch, was excerpted in The Kenyon Review and chosen as a 2017 Charter for Compassion Global Read. A 2022-23 Stein Family Foundation Fellow, she holds an MFA from the University of Iowa and teaches writing at Drexel University. Website: harrietlevinmillan.org

(RadioPirate LIVE édition du 12 juin 2025 avec ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeff⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Gerry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ et ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MisterWhite⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. 0min00 - Les nouvelles des dernières heures analysées par ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeff⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Gerry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ et ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MisterWhite⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Voici les RadioPirate News! 19min57 - Avec ⁠⁠⁠⁠⁠⁠Gilles Parent⁠⁠⁠⁠⁠⁠ on fait le tour de l'actualité de la semaine en compagnie de ⁠⁠⁠⁠⁠⁠Jeff⁠⁠⁠⁠⁠⁠ et ⁠⁠⁠⁠⁠⁠Gerry⁠⁠⁠⁠⁠⁠. C'est l'histoire de la radio dans vos oreilles. 50min34 - Une histoire de livraison de bouffe très spectaculaire avec le ⁠⁠⁠⁠⁠⁠⁠⁠courtier hypothécaire⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Stéphane Bruyère⁠⁠⁠⁠⁠⁠⁠⁠. Lien vers les maisons mentionnées par Steph ⁠⁠⁠⁠⁠⁠⁠⁠ici⁠⁠⁠⁠⁠⁠⁠⁠. 1h05min46 - Gerry l'Aubergiste⁠⁠⁠⁠⁠ se rend en Argentine pour vous faire découvrir un Malbec frais en bouche idéal avec un Spaghetti un peu relevé. Voici le ⁠Domaine Bousquet Virgen Malbec Mendoza 2023⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Spaghetti Disco presents: ZIZA by

Retirement isn't the same for everyone. Just like every retirement plan isn't the same either. Jim Fox knows that some things work for one person, but might not work for another. You have to figure out what you want from your retirement, otherwise you end up with a pile of ingredients, but no recipe or dish from those ingredients. Let Jim help you turn those ingredients into a tasty dish that is your retirement! Ready to connect with Jim today? Get some Financial Straight Talk! Follow us on social media: YouTube | FacebookSee omnystudio.com/listener for privacy information.

Stugotz is joined by Christopher "Mad Dog" Russo to get his thoughts on the Alcaraz/Sinner match and how he missed his tee time because of it. Then, they get into the Knicks firing Tom Thibodeau and give an update on where New York is at in the coaching search. Learn more about your ad choices. Visit megaphone.fm/adchoices

As we stray further away from a functional society, they've cracked the code to get the unwashed to finally bathe themselves! Always bring a food stash, it could save you from a bear attack. The Lords of Spaghetti deep dive into Looney Tunes lore. Have you ever wondered if they could tattoo a tardigrade? Well, wonder no more! Executive Producers: Ian Lotts, Phillip Booker, Wes Bradley, & Tim Bland All WYSP Social Links

Una ricerca confluita in un libro, a breve disponibile anche in italiano, che racconta il contributo degli italiani della regione remota di Gympie, nel sud est del Queensland.

Get ready for Episode 243 of Spaghetti on the Wall! In this episode, we're diving into the world of podcasting—what it really takes to start, grow, and sustain a successful show. Whether you're a curious beginner or looking to take your podcast to the next level, we've got the insights you need. Don't miss it!

Join us on Spaghetti on the Wall episode #244 as we welcome Scott Blostein, a renowned tech sales coach and former enterprise sales executive. Scott has a proven track record of guiding professionals into six-figure tech sales roles, leveraging his experience from top companies like Oracle, Salesforce, Shopify, and ClickUp. His coaching programs are designed to build confidence, master interviews, and unlock career potential in the tech industry.

Part 2 picks up right where we left off in Part 1, with Mike's move to The City. It was 2021, around the brief lull in COVID cases before Omicron hit. Full disclosure: This part of my episode on Mike has way more content about me than most of what I publish here on Storied. I guess you'll just have to deal. Mike knew he could fall back on bartending here while he figured out his next gig in his new city. He'd taken one of what he calls a “big swing” with his move to New York City when he was 18. Now was time for another big swing, this one in San Francisco. He worked briefly at a mezcal bar on Valencia and a month at a cocktail bar in Emeryville. Then, fate wanted a word with Mike Irish. Someone he met at a memorial for a friend grew up with Emmy Kaplan and mentioned the restaurant to Mike, suggesting he try to work there. He started off with one or two shifts a week, mostly filling in. And then Emmy offered Mike more shifts. This is one of several points in the podcast where I go on and on about myself. I share the story of my own decades-long experiences with Emmy's, but for good reason. It culminates with my first time eating inside since the pandemic, when Erin and I sat at the bar and met Mike. Back to Mike's story, Emmy had just got her liquor license and needed a bartender who could do that. Mike was the guy. He became “bar lead” (they couldn't call the role “manager” and have Mike still receive tips) and created the cocktail menu for the place. He left the hiring of bartenders to Emmy, but Mike eventually took over ordering. He says he's always had a mind for the business side of things, something not all bartenders carry with them. That possibly stemmed from Mike's time making movies. He says film production is “the exact same thing” as running a restaurant. Then we get to the elephant in the room—how Mike ended up owning his boss's restaurant. Emmy had told Mike that a neighborhood bar near her restaurant might be up for sale, and that he should look into buying it. She brought a broker into Emmy's and he sat at Mike's bar and chatted with him about what Mike thought was that bar for sale. It turned it he was talking about Emmy's Spaghetti Shack being on the market. It was roughly early spring 2024, and by summer, the deal was done. Emmy and Mike kept that broker, but ultimately worked it all out themselves. He does share the story of how the deal almost fell through. Obviously, it didn't. But you just gotta hear this one. He says most of their agreement is verbal/handshake, which speaks to how cool Emmy is. I prompt Mike to do something he says he hadn't really done at the time of the recording—reflect on the massive life changes he's been through just in the last five years. He moved across the continent, got engaged (and since married), had his first kid, bought a car, bought a business. That's a lot. Mike says that, after the first day of operation with him as the owner of Emmy's, it all hit him—how hard it was and was going to be moving forward. He couldn't take a day off or call in sick. After about a week or so of mental anguish, though, it all started to click for him. And then we get to the part of this episode where my life and Mike's really got intertwined—when I went on Check Please! Bay Area last summer, right around the time that Mike took over Emmy's Spaghetti Shack. In our recording, Mike did something that I don't think anyone who's been on this podcast has done over the eight years we've been around—he turned the mic around and asked me some questions. I was happy to oblige, since he was unaware of how applying to and being on Check Please! works. This part of the podcast is essential Check Please! Behind the Scenes. We end the podcast with Mike's take on our theme this season—Keep it local. We recorded this podcast at Emmy's Spaghetti Shack in April 2025. Photography by Jeff Hunt

Remember how, before Hurricane Michael, when the storm season came around we only gave it our mild interest. Post-Michael, I haven't yet met someone who doesn't follow Mike's Spaghetti models with grave intentionality between June and November. Experience and expectation really goes a long way in shaping our responses to the warnings we get from NOAA.As we continue our study in Matthew this week we'll be reading chapter 3. We're going to be introduced to a human GFS model – John the Baptist, who will be announcing the arrival of the Messiah and the launch of God's kingdom invasion.As you read John's message, what does his major theme seem to be? What is he calling people to do? What do you think his instructions meant to a Jewish person living in the first century? What does that mean to us, as 21st Century Americans? What sort of radical changes have taken place in your life as a result of embracing the Good News of Jesus?The Pharisees and Sadducees show up too, and John doesn't give them the greeting they are accustomed to. What does he seem to highlight as the problem with these religious leaders? Why does he call them “the offspring of snakes”? Thinking back through the Biblical narrative, do you remember a forecast of “the offspring of the serpent” bruising someone's heel? There's going to be a lot to unpack in this section that I'm really excited about!When Jesus shows up he does something that surprises everyone, including John. He gets in line for his turn to be baptized. John is nonplussed. “You're the Messiah, come to save us from sin…I need to be baptized by you…what do YOU need to repent of?” It's a puzzling scene to this day. Jesus said he needed to do it to, in the Greek, “fulfill all righteousness”. In other words – the righteousness, the setting things right that God intends comes through a Messiah who stands in the river with humanity, identifying with them, protecting them in their corrupted, vulnerable state. What does this tell us about what it means to “fulfill righteousness”?I'm so stoked to dig into this text – Hope to see you Sunday!Click here to view a pdf of the teaching slideshow.

Join us on Spaghetti on the Wall episode #242 as we welcome Kristen David, international speaker, former trial lawyer, and business systems expert. Kristen is the CEO of Upleveling Your Business, where she empowers attorneys, doctors, accountants, and professionals of all kinds to streamline operations, scale smart, and finally reclaim their time and income. She built and sold a seven-figure law firm, and now she's on a mission to help others build the life and business they deserve—with freedom baked in.

An action packed week stuffed to the gills with news! An Elden Ring movie is getting made and Jakub is hopeful. GTA6 delayed and the Lords of Spaghetti couldn't care less. Jakub is catching up on the best show of 2024 & pennies are being discontinued! Alex encountered a possible witch in the wild. Grave robbing is still a thing in 2025. How far would you go to be stepped on, literally?  Executive Producers: Ian Lotts, Phillip Booker, Wes Bradley, & Tim Bland All WYSP Social Links

All meatballs, all the time, the Spaghetti Shootout season-three finale is loaded with quippy questions from YOU! Jimmy gets kidnapped by thugs, fishing for Nessie, immortality, and more, the guy's debate topics only true intellectuals dare ponder. Does Mark go out with a bang or shoot himself in the foot? Tune in to find out.As always, we want to hear your feedback! Let us know if there are any topics you'd like covered on the Vortex Nation™ podcast by asking us on Instagram @vortexnationpodcast

Der Duft von wilden Kräutern liegt in der Luft, und vor dir öffnet sich ein Blick aufs endlose Meer – so beginnt unsere Reise ins Hinterland von Paestum. In dieser Episode nehmen wir dich mit zu weißen Feigen, die mit Wildfenchel, Zitronenschale und Nüssen veredelt werden, zu mittelalterlichen Klöstern, einsamen Küstenstraßen und schließlich zu einer der 50 besten Pizzerien Italiens. Du wirst spüren, wie sich Geschichte, Natur und Genuss hier zu einem unvergesslichen Erlebnis verweben. Wir wandern durch versteckte Dörfer, kosten lokale Spezialitäten – oder sehnen uns nach ihnen, wenn die Gelegenheit zur Verkostung fehlt – und lassen dich an all den kleinen Momenten teilhaben, die diese Region so besonders macht. Und wenn du je wissen wolltest, wie Spaghetti mit fangfrischem Fisch an einem fast menschenleeren Strand schmecken oder warum fluffiger Pizzateig mit antiken Getreidesorten nach Urlaub schmeckt – dann hör unbedingt rein. Abonniere den Podcast und komm mit auf unsere nächste kulinarische Entdeckung im Herzen Italiens. Pizzeria Borgotto Das Castelo Rocca Cilento Feigenmanufaktur Santomiele ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

Join us on Spaghetti on the Wall episode #241 as we welcome Lisza L. Crisalle, Business Growth Strategist and co-founder of the What Works Academy. Lisza is a sought-after expert in building custom business systems that help entrepreneurs ditch burnout, increase profits, and scale with purpose. From turning expert knowledge into automated income to helping practitioners 10x their revenue, Lisza's strategies are built on results—not fluff.

Wed, 28 May 2025 18:45:00 GMT http://relay.fm/clockwise/607 http://relay.fm/clockwise/607 Spaghetti Projecting 607 Dan Moren and Mikah Sargent Jony Ive and Sam Altman's new AI hardware joint, whether we play games on our phones, the last time we used styluses, and our tech pet peeves. Jony Ive and Sam Altman's new AI hardware joint, whether we play games on our phones, the last time we used styluses, and our tech pet peeves. clean 1770 Jony Ive and Sam Altman's new AI hardware joint, whether we play games on our phones, the last time we used styluses, and our tech pet peeves. This episode of Clockwise is sponsored by: Grist: A modern, open source spreadsheet that goes beyond the grid. Try it for free today. Guest Starring: Zac Hall and Amanda Silberling Links and Show Notes: Support Clockwise with a Relay Membership

Wed, 28 May 2025 18:45:00 GMT http://relay.fm/clockwise/607 http://relay.fm/clockwise/607 Dan Moren and Mikah Sargent Jony Ive and Sam Altman's new AI hardware joint, whether we play games on our phones, the last time we used styluses, and our tech pet peeves. Jony Ive and Sam Altman's new AI hardware joint, whether we play games on our phones, the last time we used styluses, and our tech pet peeves. clean 1770 Jony Ive and Sam Altman's new AI hardware joint, whether we play games on our phones, the last time we used styluses, and our tech pet peeves. This episode of Clockwise is sponsored by: Grist: A modern, open source spreadsheet that goes beyond the grid. Try it for free today. Guest Starring: Zac Hall and Amanda Silberling Links and Show Notes: Support Clockwise with a Relay Membership

Mike Irish is his actual name. Welcome to my episode with the current (it no longer works to say “new”) owner of one of my favorite places in San Francisco—Emmy's Spaghetti Shack. I'm not sure where to begin, but I suppose a sprinkle of backstory can't hurt. Back in 2022, I recorded an episode with Emmy Kaplan, then the owner and forever the founder of Emmy's. It was a fun interview, and through that chat with Emmy, we discovered that we had been across-the-street neighbors in the Mission back in the early 2000s. Fast-forward to summer 2024 when I applied to be on KQED's Check Please! Bay Area and rated Emmy's as my No. 1 pick among the three spots I proposed. Then a funny thing happened—before we shot the Check Please episode, Emmy sold her restaurant to one of the bartenders at the place—Mike Irish. That brings us to this episode. From the first time Erin and I met Mike at the bar at Emmy's, I knew I liked the dude. Now let's get to know Mike together as he approaches the one-year mark of owning his first restaurant, an SF institution. Mike was born in Houston, but he didn't stay there long. His dad ran catering trucks for restaurants, and soon moved around bit before settling in Arizona, in the Phoenix area, where Mike mostly grew up. He came of age in the late-Nineties/early 2000s. Being in Arizona, Mike tells us some of the things about life there that he just considered normal, things like wearing oven mitts to get into your car in the summer. It was hot, but swimming pools were easy to find. Sports was pretty central to young Mike's life. He played basketball, baseball, soccer, and other sports. His dad coached some of the teams he was on. He was a good kid. Basketball took over, eventually. He looked up to local players, especially Charles Barkley, whose number Mike shaved into his head. But after a couple years playing in high school, basketball started to fade and was replaced by theater and drama. Looking back, he calls it a “hard turn,” but we both recognize the plasticity of that age—the teen years. In his drama classes, Mike gravitated toward writing. He played guitar and wrote songs. He wrote a play for his school. All that young talent and creativity led to Mike and his friends making movies. He was also in bands playing mostly folk music. With all this going on, he met his first girlfriend. They dated briefly, didn't talk for 20 years years, and today are married. But we'll get to that later. Mike graduated from high school and went to New York City for college pretty much right away. He had visited NYC once before and liked it. He got into film school there, beginning a journey that lasted until three years ago or so. And so, for nearly 20 years, Mike Irish existed as a filmmaker in New York City. The school and his place were both in Manhattan. When he first arrived, he knew one guy from a band they'd both been in, and Mike was grateful for that. But of course they didn't become close in their new hometown, as they attended different schools and made new friends. Mike made student films, and kept going after he graduated. To survive and pay rent, he started bartending, something that, later in life, would prove crucial to where he is today. I ask him to name-drop some of the bars in New York where he worked. He rattles off several, then summarizes by saying he worked at possibly 50 different sports in NYC. We talk about the films he made over that almost two-decade span. Some won awards, both domestically and internationally. The most highly acclaimed of his movies was The Life of Significant Soil, which Mike says he's seen being played on airplanes. Another movie, Permanent Collection, premiered in San Francisco at the Roxie. Mike came out here for that and stayed for a week. That was February 2020, weeks before COVID shut The City and the world down. Going back to his first girlfriend, whom Mike had met in high school, she already lived in San Francisco. They had lost touch over the years. But she noticed his name on a movie showing at The Roxie and came out to the premiere. A reconnection was made, but Mike returned home to New York after that week. Still, the two kept in touch. Once it was possible, one would fly out to be with the other, either in New York or here in San Francisco. That eventually gave way to Mike's decision to move to The City. Check back next week for Part 2 and the conclusion of our episode about Mike Irish. We recorded this podcast at Emmy's Spaghetti Shack in the Mission in April 2025. Photography by Jeff Hunt

Cor Boonstra, oud-topman van Philips die onlangs overleed op 87-jarige leeftijd, was volgens macro-econoom Arnoud Boot een bestuurder die zijn stempel drukte op het Nederlandse bedrijfsleven. ‘Wat me bijblijft is niet zijn persoonlijke leven, maar zijn visie op bedrijfsvoering’, zegt Boot. ‘Hij zag hoe belangrijk structuur en duidelijkheid zijn in een groot bedrijf.’ Een bekende uitspraak van Boonstra was: ‘Ik kan geen bedrijf leiden als het spaghetti is. Ik wil daar asperges van maken’. Spaghetti staat voor een warboel aan verantwoordelijkheden, waar niemand meer weet waar iets begint of eindigt. Bij asperges kun je iemand verantwoordelijk houden voor een duidelijk onderdeel. See omnystudio.com/listener for privacy information.

The Sound of Spaghetti with Alessio Tonin - 14.05.2025 by

Jefferson ate capon, Eisenhower craved squirrel soup and Grant had a habit of throwing bread across the table. This week, we go into the White House with Alex Prud'homme to hear culinary stories from presidential history, like how Julia Child charmed her way into a state dinner and why Eleanor Roosevelt may have used Jell-O salad to get revenge on FDR. Plus, the late Raghavan Iyer reflects on curry, Indian cuisine and his legacy as a culinary educator; Alex Aïnouz experiments with AI in the kitchen; and we learn a recipe known as “killer spaghetti.” (Originally aired May 25th, 2023.)Get the recipe for Spaghetti all'Assassina here.  Listen to Milk Street Radio on: Apple Podcasts | Spotify 

The Sound of Spaghetti with Alessio Tonin - 02.04.2025 by

Welcome true believers to X-Men Horoscopes where each week our host Lodro Rinzler is in conversation with a special guest to discuss the X-Men issue that aligns with a significant month and year from their life and what that issue reveals about their future. This week on the show: fan-favorite guest David Delcourt returns to help unpack host Lodro Rinzler's X-Men Horoscope—which, let's be honest, might be the most hopeless one yet. It's Brood madness once again, featuring: Angel is a hot bird... again What X-comics Dave's kid should read Lodro is a queer adjacent bimbo with a flat ass and no sense of direction That time Dave made Justin Timberlake cry Wolverine gets all the best lines (as usual) Who the f- is Corsair? Should Dave launch an OF that's just him making hot sauce? PLUS: our first-ever X-Men Tarot Reading! Illyana. Nightcrawler. Iceman. The cards have spoken. As Chief of Flavor of Seed Ranch Flavor and GrownAs*Foods, David Delcourt is dedicated to creating the most grin-inspiring vegan food for customers to enjoy and buyers to love. David is an entrepreneur, father, and annoying vegan who insists on telling bartenders how to make his favorite cocktail The Greenpoint. He always asks if it's Cash Cab when he gets in a taxi. More of Lodro Rinzler's work can be found here and here and you can follow the podcast on Instagram at xmenpanelsdaily where we post X-Men comic panels...daily. Have a question or comment for a future episode? Reach out at xmenhoroscopes.com

Join us on Spaghetti on the Wall episode #240 as we welcome Cameron Herold — the legendary “CEO Whisperer,” business growth guru, and founder of the COO Alliance. Cameron helped scale 1-800-GOT-JUNK? to $100M+ and has been behind the scenes coaching iconic entrepreneurs, including Kimbal Musk. From crafting vivid visions to building unstoppable teams, Cameron's wisdom on leadership, systems, and culture will leave you fired up and laser-focused.

Sometimes the Lords of Spaghetti get deep! They discuss all the issues with getting older, parenting, and delve even further into trauma that caused them to be the way they are. Therapy is good for you. Nostalgia is powerful thing as Jakub thinks back to his field days in school and how fond those memories are. Alex replays a game from his childhood and its unplayable. The Lords of Spaghetti experienced an earthquake. Alex has more fancy words and gives Jakub a game to play in the office.  Time is fleeting and its best to find the joy where you can! Executive Producers: Ian Lotts, Phillip Booker, Wes Bradley, & Tim Bland All WYSP Social Links

Al and Kelly talk about Ratopia Timings 00:00:00: Theme Tune 00:00:30: Intro 00:02:24: What Have We Been Up To 00:17:46: Game News 00:25:17: News Games 00:36:08: Ratopia 01:02:56: Outro Links Tales of Seikyu Early Access Sugardew Island Sprinklers Update Outlanders “The Culinry Diaries” DLC Turnip Boy Steals The Mall Cubified Turnip Boy Plush Everdream Valley VR Contact Al on Mastodon: https://mastodon.scot/@TheScotBot Email Us: https://harvestseason.club/contact/ Transcript (0:00:31) Al: Hello, farmers, and welcome to another episode of the harvest season. (0:00:34) Al: My name is Al. (0:00:36) Kelly: And my name is Kelly. (0:00:38) Al: And we are here today to talk about Cottage Core Games. (0:00:42) Al: Woo! (0:00:42) Kelly: Woo! (0:00:45) Al: Uh, welcome back, Kelly. (0:00:47) Al: Always good to have you. (0:00:48) Kelly: It’s always fun to be back. (0:00:50) Kelly: I feel like we talked so recently and yet so long ago. (0:00:55) Kelly: It really wasn’t that long ago. (0:00:56) Al: Let’s have a look. (0:00:57) Al: Your last episode was “Grimoire Groves”, and that was in March. (0:01:01) Kelly: Yeah, yeah, yeah. (0:01:02) Al: For two months. (0:01:04) Al: Hmm, I have not played that game since that episode. (0:01:07) Kelly: I completed everything. (0:01:09) Al: Hmm. (0:01:10) Kelly: Everything, everything. (0:01:12) Al: Impressive. (0:01:12) Kelly: And then I put the game down and never picked it back up again. (0:01:14) Al: Hmm, fair. (0:01:16) Al: That’s how I play most games, to be fair. (0:01:16) Kelly: It was fun. (0:01:19) Kelly: Me too. (0:01:19) Kelly: But usually I don’t go full completionist mode. (0:01:23) Al: Yeah, yeah. (0:01:24) Kelly: I pick things that I want to complete (0:01:26) Kelly: or give myself goals. (0:01:27) Kelly: Otherwise, I kind of lose motivation sometimes. (0:01:30) Al: Fair enough (0:01:32) Al: And then you were on the fields of then you were on the fields of mystery out before that. Have you played the update? (0:01:32) Kelly: But I was determined. (0:01:37) Kelly: No. (0:01:38) Kelly: I really enjoyed the portion that I played, (0:01:42) Kelly: but I decided that was enough and I’m just (0:01:44) Kelly: going to wait for the full game. (0:01:46) Al: I have done the same also. I was really tempted to jump in in the last update, but I’m like, (0:01:52) Kelly: Mm-hmm yep, that’s why I am I ended up picking up Sunhaven instead (0:01:52) Al: “No, let’s not do it. Let’s not do it. Don’t ruin it for yourself. Wait for the full game.” (0:02:00) Al: Yes. Well, let’s get into that then. So, just before we get into that, (0:02:02) Kelly: So I was like, you know what that’s a completed game (0:02:08) Al: we’re going to talk about Ratopia, this episode. Ratopia, this episode, because it has just come (0:02:14) Al: out in 1.0. (0:02:16) Al: Kelly has previously played it, so I thought we would talk about that. (0:02:21) Al: Before that, obviously, we’ll have our regular news. (0:02:25) Al: But first of all, Kelly, what have you been up to? (0:02:28) Kelly: “Playing Sunhaven.” (0:02:29) Al: I have questions. (0:02:30) Kelly: Woo! (0:02:31) Kelly: I also got 15 yards of dirt delivered to my driveway (0:02:34) Kelly: so I could fix my backyard. (0:02:36) Kelly: So that’s– (0:02:39) Al: Why is it measured in distance? (0:02:44) Kelly: I don’t have that answer. (0:02:46) Al: So, presumably, it’s like a set thickness, right? (0:02:47) Kelly: Do you know how I had to figure out what 15 yards of dirt was, (0:02:50) Kelly: Al? (0:02:50) Kelly: I had to go on YouTube and watch a video of a dump truck (0:02:53) Kelly: delivering 15 yards of dirt to someone’s driveway. (0:02:59) Kelly: I guess? (0:03:01) Kelly: Because they also do like– (0:03:01) Al: You’re the one that’s had it delivered! (0:03:03) Kelly: yeah, Al, this was through Facebook Market. (0:03:06) Kelly: This is just, I don’t know, the standard measurement (0:03:08) Kelly: that they use, though, because it’s cubic yards and cubic feet (0:03:11) Kelly: are used for soil. (0:03:12) Al: Oh, so it’s cubic yards, not yards. (0:03:17) Kelly: I don’t know, because they only said yards. (0:03:19) Al: Because that’s a bit– because cubic yards is a vol– (0:03:23) Al: Yeah, so it sounds like they’re just automatically (0:03:24) Kelly: It’s probably cubic yards, and I just never considered it. (0:03:25) Al: shortening it then, because cubic yards is a volume. (0:03:28) Al: That’s how you measure something like soil. (0:03:28) Kelly: Yes. (0:03:29) Kelly: Yes, that’s how I do my soil. (0:03:31) Kelly: I do soil calculations in cubic yards. (0:03:34) Kelly: I just didn’t put two and two together because it just (0:03:37) Kelly: straight up said yards. (0:03:38) Al: Yeah, that’s just laziness, I think, on behalf of people selling. (0:03:42) Kelly: Yeah. (0:03:43) Kelly: But no, I literally watched YouTube videos on dirt delivery (0:03:46) Kelly: to figure out how much dirt this would be. (0:03:48) Al: Although, I also have a question about that, because this is a thing that Americans do (0:03:55) Al: a lot, is you measure things by volume, when that can be very inaccurate for certain things. (0:03:58) Kelly: Yes. Yeah. Yes. (0:04:02) Al: It’s all very well and good measuring liquids by volume, because they stay the same. You’re (0:04:08) Kelly: Yeah. (0:04:08) Al: not going to add extra air in between grains of water. Yeah. Yeah. (0:04:10) Kelly: No, listen, I do a lot of baking. (0:04:14) Kelly: All of my baking is done by weight. (0:04:18) Kelly: I convert recipes all the time. (0:04:18) Al: Yeah. (0:04:22) Kelly: I’m pretty sure that they do it this way so that they can, like… (0:04:24) Kelly: Okay, this is free dirt, so it’s like… (0:04:26) Al: Okay, yeah. (0:04:28) Kelly: trash as it is. (0:04:30) Kelly: But it’s like, clearly they want to do it by volume and not weight (0:04:32) Kelly: so that they can give me things like a two foot long concrete rock (0:04:36) Al: Yeah, yeah, yeah, for sure, for sure. (0:04:36) Kelly: inside of my dirt pile. (0:04:40) Kelly: You know, like, that’s… (0:04:42) Kelly: I don’t know about the other things, (0:04:44) Kelly: because I’m assuming when people buy nice soil, (0:04:46) Kelly: they’re not getting giant rocks in their nice soil. (0:04:49) Al: Yeah, I. (0:04:50) Kelly: But I think… I think it’s… it’s a… (0:04:54) Kelly: I think that’s part of it. I don’t know. (0:04:56) Al: You weren’t buying high quality topside, well, that’s for sure. (0:04:58) Kelly: You know, it’s free dirt. (0:05:00) Al: But yeah, the baking one is funny, right? (0:05:02) Al: Because I understand the want to do it in volume, right? (0:05:05) Al: Like there’s a lot of cooking that I do (0:05:07) Al: where I do it by volume because it’s quicker, right? (0:05:08) Kelly: Yes, yeah. (0:05:09) Al: Like I quite often I quite often will make like (0:05:13) Al: I do like oat breakfast cookies quite often and I’ll just I’ll just use one (0:05:19) Al: of my measuring spoons and I’ll just like throw half a cup into a bowl, right? (0:05:24) Kelly: - Yeah. (0:05:24) Al: Because it’s quick and it’s dirty and it (0:05:26) Al: doesn’t really matter because if it’s slightly off, it’s fine. (0:05:27) Kelly: You’re getting cookies no matter what. (0:05:29) Al: Exactly, right? (0:05:30) Kelly: - Yeah, exactly. (0:05:31) Al: It does the job. (0:05:31) Al: But like when you’re if I’m if I’m baking a cake, like, you know, I’m I’m weighing (0:05:36) Al: out that flour, right, I cannot but you’ll see recipes online all the time. (0:05:36) Kelly: - Yep, yeah, oh yeah. (0:05:40) Al: And it’s like a cup of flour. (0:05:42) Al: And I’m like, first of all, first of all, there is no single standard cup. (0:05:46) Al: Did you know our cups are different than your cups? (0:05:48) Kelly: Yes. That’s what pisses me off. That’s what pisses me off when like a lot of good baking (0:05:49) Al: Fun, isn’t that super fun to learn about after I’ve spent following American (0:05:54) Al: recipes for years? (0:05:59) Kelly: recipes will include both the the grams or whatever ounces and then also yeah the ones (0:06:02) Al: Yes. You click the little button and it will change them. Yes, it’s nice. I like that. (0:06:09) Kelly: that don’t are so questionable because it’s like well did you pack the flour when you put in the (0:06:14) Al: Yeah, exactly. (0:06:15) Kelly: the cup but do you (0:06:18) Kelly: do our cups match yeah it’s very frustrating it’s very I do a lot of (0:06:20) Al: How irritated is your flower? (0:06:26) Kelly: math when I do baking so it’s very interesting I guess (0:06:28) Al: And this is why I don’t do much baking, because I like cooking where I can just throw things in (0:06:35) Al: and it’ll taste good. And if it doesn’t taste good, I add in something else and it tastes good now. (0:06:41) Al: But baking, if you muck up the measurements, you’re getting a pile of mush. (0:06:42) Kelly: That’s, yeah, I will say, I am definitely doing like a dirty sourdough at the moment for the starter because I used to be very anal and I would measure everything out. (0:06:55) Kelly: And after like, I guess four or five years of doing sourdough starters, I just like, I understand what the consistency needs to be. (0:07:04) Al: Yeah, yeah, that’s very different. (0:07:06) Al: If you’re doing the same thing all the time, you know what it needs to be, (0:07:08) Kelly: Yeah, but there’s definitely some. (0:07:10) Al: and you just get used to that. (0:07:12) Kelly: There are some things that I kind of like mess around with in baking where I think other people might not. (0:07:16) Kelly: And it’s like in the end, it still tastes great. (0:07:20) Kelly: And it’s my little science experiment, you know? (0:07:22) Al: Yeah, I know. For sure. (0:07:24) Kelly: But no, I love cooking and baking for the two different reasons. (0:07:28) Kelly: Like one is my little science chemistry set. (0:07:32) Kelly: And the other one is like throw whatever the hell you want into a pan and see what happens. (0:07:34) Al: Yeah, I like the idea of baking and I sit with a pack of flour in my cupboard and I (0:07:42) Al: watch as it goes out of date, because it’s just like, it’s a whole other mindset you (0:07:49) Al: have to be in before you can actually realistically do that. And that, yeah. I’ve had a recipe (0:07:50) Kelly: - Yes. (0:07:55) Kelly: - Yeah, it’s a different commitment. (0:07:57) Al: for like a specific kind of flatbread for months and I’ve not done it yet. And that’s (0:08:04) Al: all for baking. That’s just bread. (0:08:06) Kelly: Yeah, yeah. (0:08:07) Kelly: No, I’ve been meaning to make a brioche bread for months, (0:08:12) Kelly: and I just keep putting it off because I’m like, (0:08:14) Kelly: I don’t want to deal with it. (0:08:14) Al: There’s so much brain space. (0:08:16) Al: Anyway, Sunhaven. (0:08:17) Kelly: Yes, Sun Even has been a lot of fun. (0:08:20) Al: Pardon me, that’s what we were talking about. (0:08:23) Kelly: I like the different mechanics that they’ve added into it. (0:08:26) Kelly: I enjoy having magic. (0:08:27) Al: Yep. Interesting. (0:08:28) Kelly: I wouldn’t say it’s like the most thrilling farming game. (0:08:32) Kelly: I’ve ever played, but I think it’s overwhelming in a way that keeps my attention. (0:08:38) Kelly: Like having the different farms in different areas. (0:08:42) Al: It’s quite story based as well, isn’t it? (0:08:43) Kelly: Yes, yes, there’s a lot. (0:08:45) Al: How are you finding that? (0:08:47) Kelly: Um, it’s good. (0:08:49) Kelly: I don’t always pay attention to stories and games, so I’m not the best person. (0:08:54) Al: Yeah, same. (0:08:57) Kelly: I will say sometimes I look over to the characters, though, and have my eyes coped at one, I think. (0:09:03) Kelly: You guys don’t have that much clothes on. (0:09:04) Al: I’ve had, I backed this game on Kickstarter and I’ve had it in my Steam library now for (0:09:14) Al: a couple of years. I’ve not done anything with it. I have not, no. I think part of my (0:09:16) Kelly: Have you played it? (0:09:21) Al: problem is there’s like a time frame after a game comes out where if I don’t play a game (0:09:26) Al: in that time period I’m probably never playing it. (0:09:28) Kelly: Mm-hmm. Yeah, and that’s hard because you have games that like you want to play and also (0:09:35) Al: Let me tell you how many games have come out this year, purely farming games. We are currently (0:09:41) Al: at 20. 20 games have come out this year so far. No, actually I’m wrong. 22. No, 24. 25. (0:09:51) Al: 25 games that I am tracking on this game, on this podcast, by the 10th of May. There’s (0:09:54) Kelly: By May. (0:09:59) Al: more coming out in May. There’s another three on the list that are releasing this month. (0:10:03) Kelly: Are they flooding the market? (0:10:06) Al: It’s the Stardew Effect. We’re just at that time period. We are, what is this, eight years (0:10:08) Kelly: It is. (0:10:10) Al: after Stardew got popular? So just everybody’s finishing up their Stardew clones. (0:10:12) Kelly: Yeah. (0:10:18) Kelly: That is very true. (0:10:19) Kelly: And unfortunately, Sunhaven does fall into that. (0:10:24) Kelly: But again, I think it’s not the most unique farming game I’ve (0:10:28) Kelly: ever played, but I do like some of the things that they’ve added. (0:10:31) Kelly: I also just find it comforting. (0:10:33) Kelly: I like a good micromanagy game. (0:10:36) Al: Yeah, yeah, I’ll talk about mine in a minute. (0:10:38) Al: But, yeah, I totally agree with that. (0:10:40) Al: I wonder. (0:10:40) Kelly: And I do like that you don’t spend energy. (0:10:44) Al: Oh, yeah, so we’re going to have to we’re (0:10:46) Al: definitely going to have to talk about this game then (0:10:48) Al: because I am also playing a game which doesn’t have energy. (0:10:54) Kelly: It’s a fun mechanic to like, not worry about. (0:10:54) Al: And that is. (0:10:57) Al: Yeah. (0:10:59) Al: I am very much enjoying it. (0:11:02) Kelly: It’s really nice. (0:11:04) Kelly: Like, oh, there’s still always the time, you know, crunch or whatever. (0:11:06) Al: Yeah, yeah. (0:11:07) Kelly: But like, oh, I don’t have to eat 10,000 apples just because I (0:11:11) Kelly: want to hit a few more rocks. (0:11:13) Al: This is the thing that’s always annoyed me about farming games is you’ve got two (0:11:17) Al: limitations, you’ve got the time and the energy and removing one or the other of (0:11:24) Al: them, because Ever After Falls, which is what I’m playing and Sunhaven, (0:11:29) Al: which is what you’re playing, both remove the stamina. (0:11:32) Al: but Sugaju Valley, which we’ll talk about in the news section, (0:11:36) Al: it removed the time aspect where it’s essentially turn based. (0:11:41) Al: So you do your stuff and then you there’s two phases to the day. (0:11:45) Al: There’s the day phase and the night phase. (0:11:48) Al: And the night phase is when you open the shop. (0:11:51) Al: So it’s like you do whatever you want to do and then you go and open the shop. (0:11:54) Al: And then when you close the shop, it’s bedtime. (0:11:58) Kelly: that’s sick yeah yeah yeah sometimes bad games yeah it’s um which I think you (0:11:59) Al: So I like the… (0:12:01) Al: I mean, it’s not a good game, it’s a bad game. (0:12:03) Al: But it was interest that was that was an interest. (0:12:06) Al: Interesting thing and I like the games are now trying to play around with these things a little bit more. (0:12:13) Kelly: know that’s one of the things that we benefit from at like at the time point (0:12:17) Kelly: we’re in post stardew is like obviously that a lot of copies came out but I (0:12:24) Kelly: I think we’re really starting to see people like try to change (0:12:28) Al: Mm hmm. Yeah. So we’ll see. We’ll see how those things go. But OK, so you’re enjoying Sun Haven. (0:12:36) Kelly: Yes, I have put over 100 hours into it so far. (0:12:39) Al: Let me schedule that episode then. Sun Haven. Kelly. We’ll see when we do that. (0:12:48) Kelly: You know, you’re the reason I actually picked it up, I think, is because we were talking (0:12:50) Al: I’ve been meaning to play it for so long. Maybe I can event. Maybe I can finally play it if I’ve got (0:12:55) Al: a date to record on it. Aha! (0:12:58) Al: Right, OK. Was it in the news then? (0:12:59) Kelly: about it during the grimoire podcast. (0:13:06) Kelly: Probably I don’t know. (0:13:07) Kelly: I know it got mentioned. (0:13:08) Kelly: It was probably like a brief mentioning, but I think it was the news. (0:13:10) Al: many things, come on. Well I have obviously been playing Ratopia, I’ve only been playing the demo, (0:13:13) Kelly: So you influenced me, congrats. (0:13:22) Al: we’ll get to that later, but yeah I’ve been playing the demo of Ratopia. I’ve also been (0:13:29) Al: playing Ever After Falls and I have put in about 60 hours in that game so far, so it hooked me. (0:13:34) Kelly: What, what’s, what’s that one? (0:13:37) Al: So that’s just another stardew clone, but it um (0:13:40) Al: Obviously, as I said, it doesn’t have the stamina aspect, but it’s, let’s see, how would I describe, so it’s premise is slightly different, where you die at the beginning of the game, and then wake up and turns out that your real life was a simulation, and now you’re in another world with a farm. (0:14:06) Kelly: Oh, interesting. So really planning on people’s simpsychosis fears. (0:14:11) Al: Yeah, yeah, yeah, yeah, for sure. And it’s very solid, I would say, probably much like what you’re talking about with Sunhaven. It’s like a solid farming game, and it has definitely caught that bug that I have for I must do this thing, and I’m building up this farm, and that is what I’m doing. (0:14:37) Al: And I’ve been enjoying that. (0:14:40) Al: And I have some things to talk about it that I’m going to talk about in a future (0:14:43) Al: episode that I found interesting, but I think if you’d like Stardew and you’ve (0:14:49) Al: been like, I must have another one and I’m done with Stardew, (0:14:52) Al: I want a different list. (0:14:54) Al: It’s a pretty solid one. (0:14:55) Kelly: The graphics look really cute. (0:14:57) Al: Yeah, that’s what initially grabbed me in. (0:14:59) Al: And the animation of it is fun as well, like your character’s arms are not (0:15:03) Al: attached to the body and they can swing really funny as you walk around. (0:15:08) Al: And there’s a few other things like you’ve (0:15:10) Al: seen these that you can catch and put them on things and you’ll get like wood or (0:15:14) Al: or without actually cutting the thing down. (0:15:17) Al: And that’s kind of like around it’s trying to encourage sustainability. (0:15:18) Kelly: Oh, that’s cool. (0:15:21) Kelly: Mm-hmm. (0:15:22) Al: So, yeah, there’s a few bits and pieces. (0:15:22) Kelly: Yeah, but it’s that solid game. (0:15:27) Kelly: Sometimes you don’t need anything innovative or crazy (0:15:29) Al: Yeah. Yeah. (0:15:30) Kelly: different. (0:15:30) Kelly: It’s just a nice, comforting game. (0:15:34) Al: So that’s what I’ve mostly been playing. (0:15:37) Al: I have also, so two picks earlier came out and I had backed that game. (0:15:42) Al: So this is like a life sim in a kind of stardew style, (0:15:48) Al: but it’s much more, it’s almost, I guess, GTA-esque. (0:15:54) Kelly: I was gonna say it looks like kind of reminds me of like I don’t want to say sim city but like (0:16:00) Al: I guess it would be some city if you were actually controlling an individual. (0:16:00) Kelly: something like that (0:16:04) Kelly: yeah that’s that’s which I guess is kind of like the ratopia of also (0:16:10) Al: Yeah, I think it’s different from that in so much as like you don’t have any control (0:16:15) Al: over anyone else. You’re just living your own life, but you can you can do crime and (0:16:16) Kelly: Mmm. (0:16:20) Al: stuff like that. What I will say is I’ve not properly played it because it doesn’t have (0:16:21) Kelly: Okay, that’s cool. That’s fun. (0:16:27) Al: controller support. So later, I play on my Steam Deck. (0:16:30) Kelly: Oh, you don’t do mouse and keyboard. (0:16:35) Kelly: Ah, that’s crazy. (0:16:36) Kelly: I didn’t consider that, that… (0:16:38) Kelly: Why would they put anything on the Steam Deck (0:16:40) Kelly: that doesn’t have… (0:16:40) Al: Well, anything on Steam goes on the Steam Deck by default, and most games coming out (0:16:43) Kelly: Yeah, no, I understand that, but like… (0:16:47) Al: now will have controller support. It’s a good question as to why it doesn’t have controller (0:16:52) Al: support yet, and I do not know the answer. They have said that they’re adding controller (0:16:56) Al: support soon, but yeah, I’m just like, why, why, why? (0:16:57) Kelly: okay hopefully like I get what you’re saying like obviously they push everything from steam to it (0:17:03) Kelly: but like you would think that there would be like some kind of filter like (0:17:08) Al: They have a compatibility thing and it’s and it currently has an unknown compatibility (0:17:12) Al: for Steam Deck. (0:17:13) Kelly: okay (0:17:14) Al: So. (0:17:15) Al: But whatever. (0:17:16) Al: Yeah. (0:17:17) Al: I opened it up. (0:17:18) Al: Went. (0:17:19) Kelly: yeah that’s that’s fair that’s very fair (0:17:19) Al: Yeah. (0:17:20) Al: Nope. (0:17:21) Al: We closed it. (0:17:24) Al: I’ll try again once you’ve added controller support, please and thank you. (0:17:28) Al: So, yeah, that’s. (0:17:30) Kelly: Interesting concept though. (0:17:31) Al: Yeah. (0:17:32) Al: Yeah. (0:17:33) Al: Well, I want to try it. (0:17:34) Al: That’s the thing. (0:17:35) Al: Like what it is saying it’s doing (0:17:38) Al: It has mixed reviews on Steam just now. (0:17:40) Al: So who knows how that will go, but (0:17:42) Kelly: Well, you know. You gotta try stuff. (0:17:43) Al: we’ll see. (0:17:46) Al: All right, let’s talk about some news. (0:17:48) Kelly: Yay! News! (0:17:50) Al: Tales, Tales of Saikyu. (0:17:56) Kelly: I think sake you, but like, also, I’m not a- (0:18:00) Al: This is the game where you turn into Yoko, Yoko, Yoko. (0:18:06) Kelly: Yokai? (0:18:08) Al: This game is where you turn into Yoko for getting around and dealing with your crops and stuff like that. (0:18:09) Kelly: Taseku, mess you up. (0:18:21) Al: You have a whole bunch of different abilities for turning into different Yokai that have different abilities to do these things. (0:18:30) Al: Yeah, yeah, I haven’t decided whether I want to play this or not, but it is a thing. (0:18:36) Al: and they’ve announced that their early access is coming. (0:18:38) Al: I don’t think this was a Kickstarter, so I won’t have backed it, so don’t buy it. (0:18:40) Kelly: Oh, very soon. (0:18:53) Al: I’m telling myself that, not other people. (0:18:56) Al: I can’t be trusted. (0:18:57) Al: Yeah, not much else to say about that, they’ve just announced their early access is coming. (0:19:03) Al: One thing I didn’t check is what they’re expecting in terms of how long. (0:19:08) Al: Because that’s always an interesting thing is how long they say they’re going to be in (0:19:11) Al: early access for. (0:19:13) Al: They’re expecting it to be about a year, so I suspect two and a half years. (0:19:18) Kelly: That sounds like good math. (0:19:24) Al: Next we have another update for Sugaju Island. (0:19:27) Al: So this game is bad game, don’t buy this game, don’t play this game, but they are making (0:19:32) Al: it less bad. (0:19:34) Al: Maybe someday it will be less bad enough that it will be worth buying, it probably won’t (0:19:38) Al: be. (0:19:39) Al: So in this update they’ve added sprinklers, so you can have sprinklers on the farm. (0:19:45) Al: Yay. (0:19:46) Kelly: And you can discover seashells. (0:19:46) Al: It’s such a, yeah, wow, I just, what, well, lackluster updates for lackluster game, that’s (0:19:47) Kelly: How exciting. (0:19:53) Kelly: This is like really lackluster updates. (0:19:55) Kelly: I’m sorry. (0:19:59) Al: what I would say. (0:20:02) Al: I don’t, they’ve also added key bindings support, so you can change your key bindings, which (0:20:06) Al: Good, I’m glad. (0:20:08) Al: You should have had that at lunch. I find this game so fascinating, (0:20:14) Al: because it feels so much like we need to do a farming game, so let’s do a farming game. (0:20:21) Al: And the only interesting thing about it was the turn-based time in the day. It is, (0:20:28) Kelly: Which is like a really cool concept, which is that sounds so interesting. (0:20:32) Al: but… but he’s just not good. (0:20:34) Kelly: They put all their effort into that one concept and nothing else. (0:20:38) Al: They’ve marked this as a major update on Steam. That is something. Uh, yeah. (0:20:46) Kelly: I mean, I’m going to just say this like then I think the name alone implies to me that there’s not a lot of effort going on here. (0:20:54) Al: Oh Kelly, you probably haven’t listened to last week’s episode have you? (0:20:57) Al: There were two new games in last week’s episode that were called Sunseed Island and Starsand Island. (0:21:08) Kelly: We got to start like putting a ban on certain words for farm game (0:21:14) Al: Known, known, island or valley. Yeah, this is… (0:21:18) Kelly: If you have “do” in your name. (0:21:24) Al: Good changes to the game, but that does not make a good game. (0:21:31) Al: I cannot see how either of these three tiny things in this major update would (0:21:39) Al: change this game from being bad to being good. I have no interest in opening that game again. (0:21:48) Kelly: Definitely good to know. I was very intrigued when you mentioned the turn-based, and very (0:21:52) Kelly: disappointed when you immediately followed up with that it’s a bad game. (0:21:54) Al: here lies the problem. They do have a demo. Feel free to try the demo. I mean, some people (0:22:01) Al: like it, apparently, there are some positive reviews. Apparently, it’s mostly positive. (0:22:07) Al: I don’t know how. I really don’t know. So, like, every recommended person is like, oh, (0:22:08) Kelly: Are they paying these people? (0:22:17) Al: it’s so nice. And they’re like, but it’s not. And all the not recommended is like, it is (0:22:23) Al: the most boring farming game. (0:22:24) Al: With so few features, it feels like a proof of concept and then they didn’t add the rest of the game. (0:22:36) Kelly: I don’t know how Steam reviews work. (0:22:38) Al: You just have to own it, I think. (0:22:42) Kelly: Yeah, but like, I think it tells you, right, if like, they got it for free. (0:22:44) Al: Oh, good question. Purchase type. Steam purchases and other. So other would be free ones. (0:22:53) Kelly: That’s what I would think, but like I meant more so too on like the, oh, no, nevermind. (0:22:58) Kelly: 230 people found this review helpful. (0:23:02) Al: Oh, is that the not recommended one at the top? (0:23:04) Kelly: Yeah. (0:23:06) Al: I can’t believe I put 12 hours into this game, absolutely mad. (0:23:09) Kelly: That’s a lot of hours. (0:23:10) Al: It’s a lot of hours for a bad game. (0:23:13) Al: All right, yeah, I’m going to start bashing this game. (0:23:14) Kelly: Next. (0:23:16) Al: Moving on, Outlanders have announced a new DLC, The Culinary Diaries. (0:23:23) Al: It looks like it’s a food based story addition to the game. (0:23:29) Al: This is a town building strategy game. (0:23:31) Kelly: OK, it looks like a short hike or the goose game. (0:23:36) Al: Yeah, I mean, graphics wise, yeah, it’s very much management style game, though, rather (0:23:38) Kelly: Yes, yeah, that’s what I’m basing that off of entirely. (0:23:44) Kelly: OK. (0:23:45) Al: than I have not. There’s too many games to play them all. But yeah, it looks like it’s (0:23:47) Kelly: Have you played this one? (0:23:55) Al: added a whole bunch of cooking stuff. So if you enjoy this game, there you go. You got (0:24:01) Al: a new update? A new DLC? Or is it paid? That’s a good question, I should check that. (0:24:06) Al: It is… No, it’s not free. It is $5. It is not bad. They’ve got quite a few DLCs, (0:24:06) Kelly: It’s free, maybe. (0:24:13) Kelly: Oh, that’s not bad. (0:24:17) Al: which is interesting. They’re all $5. Yeah, they also have very positive rating on Steam. (0:24:18) Kelly: I noticed that it seems like they’re, they have quite the DLC (0:24:29) Al: None of that tells as much, because it’s Sugaju Island, Suga Valley, whatever, I don’t care. (0:24:30) Kelly: - I think no. (0:24:37) Al: Had a positive, quite positive, was it? Or something like that? I don’t know. It was positive for some reason. (0:24:46) Kelly: But I mean, like, I feel like generally, obviously, (0:24:49) Kelly: that’s not true for everything. (0:24:51) Kelly: Games that tend to put out consistent DLC content, (0:24:55) Kelly: like, there’s something good going on. (0:24:57) Al: Yeah, it has twenty nine thumbs up on the Steam post and zero comments. (0:25:03) Al: So you’ve not got a whole bunch of people (0:25:05) Al: complaining about it being paid, which implies to me that some people are (0:25:10) Al: excited to buy it. (0:25:10) Kelly: Yeah. And again, for $5, it’s not a bad addition. (0:25:14) Al: Five dollars. (0:25:17) Al: All right, next, we have some new games to talk about. (0:25:21) Al: First up, we have turnip bill. (0:25:25) Al: Words, words. (0:25:25) Kelly: You’re not having a good day with the, I’m immediately adding this one to my wish list (0:25:27) Al: Fail me, Callie. (0:25:33) Al: Turnip Boy steals them all. (0:25:36) Al: Uh, have you played any Turnip Boy game? (0:25:39) Kelly: I have not, um, not out of like not wanting to, but like just life. (0:25:45) Al: So turn it by commits tax evasion is great fun. It’s it’s a really good (0:25:51) Al: small (0:25:53) Al: RPG and I really liked that game turn it by Rob’s a bank is (0:26:00) Al: similar in terms of its action (0:26:02) Al: But it is a roguelite (0:26:06) Kelly: Oh, interesting. So not for Al. (0:26:08) Al: I (0:26:09) Al: Mean I I played it. I want to see how many hours I put into it. I put in (0:26:11) Kelly: Yeah. (0:26:15) Al: I played it on the switch not steam apparently (0:26:18) Al: So I would need to I would need to look on my switch, which I’m not doing right now (0:26:23) Al: I (0:26:26) Al: Finished the game. I completed it which I haven’t done for many many roguelites (0:26:35) Kelly: says a lot. I didn’t realize how new these games were though. That’s crazy that they’ve put out (0:26:40) Kelly: three games in like four years. (0:26:43) Al: Yeah, 10 hours is apparently what I put into it to complete the game. (0:26:48) Kelly: Oh, that’s, that’s a, that’s like a solid cute little short game. (0:26:52) Al: Yeah, well, that’s the thing about them. They’re not super long, (0:26:55) Al: you know, you’re not looking at 50 hours, you’re looking at up to 10. (0:27:00) Al: With Turnip Boy commits to excavation, I 100% did it. I didn’t 100% (0:27:05) Al: rob the bank, but I did complete the story. I completed that run, completed that run. (0:27:12) Al: Which is enough. (0:27:13) Al: For a roguelite, for me, considering I only got a third of the way through a run in Hades. (0:27:27) Al: Defeated the first boss, then died in the next level and went “I’m not playing that boss again”. (0:27:36) Kelly: Where’s your dedication to pain? (0:27:40) Al: Nowhere. So yes, right. Okay, so this is a new Turnip Boy game. Don’t get excited. It is not an (0:27:46) Al: RPG. It is not like the previous Turnip Boy games. It is an endless runner for some reason. (0:27:55) Kelly: Very, you know, they found like their niche little like theme with the turnip boy, but like it’s very interesting that each game is different. (0:28:04) Al: Yeah, so what I’ve said in my notes here is, I’ll buy and play a new Turn It By game, right? (0:28:13) Al: Because I like Turn It By, but I’m a little bit disappointed that it’s a third game and (0:28:19) Al: it’s not like the first, because yeah, the second one was different, but it was the same (0:28:24) Al: as well. (0:28:25) Al: Like it was a roguelite, but it was still like a combat game in the same way that the (0:28:31) Al: other one was, right? (0:28:32) Al: The controls were the same, you controlled the player. (0:28:34) Al: The same, you still had a weapon in the same way, and there weren’t as many puzzles, right? (0:28:40) Al: The first one had more puzzles, but it was still there was the same combat and stuff like that. (0:28:46) Al: And this is very much not that. So I’m a little bit sad about that. (0:28:53) Al: I guess that’s fine, you know, they can do what they want. But yeah, I’m gonna buy it, I’m gonna (0:29:00) Al: to play it and I’m sure I’ll enjoy it but I want another turnip by turnip (0:29:04) Al: I was so good, it was funny (0:29:06) Kelly: I’ve literally only heard good things about it. Like, you know, it’s I feel like they (0:29:11) Kelly: really like turn a boy made himself into a thing. (0:29:14) Al: Turnaby commits tax evasion was a lovely RPG that you could 100% in 10 hours, and it was funny. (0:29:20) Al: It had a fun little story. It had some good combat that was actually challenging, (0:29:24) Al: especially near the end. And it was good fun. Turnaby robs a bank, had the challenging combat, (0:29:30) Al: and it had some of the funny story. And other than that, it missed the rest of it. (0:29:34) Al: And this presumably will have the same humor. But that’s it. And (0:29:38) Kelly: But that’s it. (0:29:39) Kelly: So they’re just slowly degrading. (0:29:44) Al: I feel bad saying that, because I suspect it’s not like they’re making this instead of another (0:29:50) Al: RPG, right? Like, I think they had a good idea for doing this. And they’ve done it as Turnaby. (0:29:57) Al: I’m just like, when I saw there’s a new Turnaby game, I went, “Oh, yes, great!” (0:30:01) Al: And I looked at it and went, “This is nothing like them at all.” (0:30:04) Kelly: Yeah. No, I was just being a little cynical, but I agree. (0:30:09) Kelly: I think that’s they’re just trying different avenues. (0:30:14) Kelly: It’s not like, oh, this is like a quick grab or something. (0:30:16) Al: Yeah, yeah, no, I get that. But yeah, I’m not saying it’s going to be a bad game. It’s (0:30:20) Al: just one of these things where it’s like, if you would hear, oh, you know, say you didn’t (0:30:25) Al: know about Silksong, right? And you heard Silksong’s coming out. It’s a new, a new Hollow Knight (0:30:33) Al: game. You’re like, oh, fantastic, exciting. And then it turns out it’s Solitaire. Right? (0:30:40) Kelly: Yeah, that would Yeah, yeah, that’s very true (0:30:41) Al: That’s essentially what we’ve had here. (0:30:44) Al: OK. (0:30:46) Al: Like I’m not saying it’s a bad game, I just saw new turnip game, excited. (0:30:50) Kelly: You want her to play, yeah (0:30:51) Al: It’s not that, that’s the problem. (0:30:54) Kelly: Yeah, yeah, no, that’s that’s the hard part (0:30:55) Al: And I guess this is the problem with spin-offs and stuff like that, right? (0:30:59) Al: Because this is what this is, it’s a spin-off, it’s not a sequel, it’s a spin-off. (0:31:02) Kelly: Mm-hmm. (0:31:03) Al: And I’m not saying they can’t do that, I’m just like, my expectations going in was different (0:31:09) Al: and I don’t know how they solve that problem, but that’s where we are. (0:31:14) Kelly: Well, maybe they’re working on that perfect Turnip Boy sequel in the back end. (0:31:20) Al: Well, they’re working on a different game just now as well, Hobknobbers, (0:31:26) Al: which I don’t think is out yet. (0:31:27) Al: Let me check. (0:31:27) Al: Yeah, it’s not. (0:31:28) Al: It’s still coming soon. (0:31:29) Al: So I suspect that the Hobknobbers is their upcoming big game and (0:31:37) Al: Turnip Boy steals them all as a let’s do a quick and easy, fun, endless (0:31:37) Kelly: - This is the, mm-hmm. (0:31:42) Al: runner that some people can buy and it will help our cash reserves. (0:31:49) Al: Well, speaking of their cash. (0:31:50) Al: It deserves, they’re also releasing a cubified turnip boy plushie. (0:31:53) Kelly: It’s so cute though and they have to reach their funded goal. (0:31:56) Al: I don’t need it. (0:32:00) Al: It’s $40! (0:32:01) Al: Oh my word, $40? (0:32:05) Al: This thing better be huge, how big is this? (0:32:07) Al: It’s 35 centimetres tall, so it is reasonably big, but that’s a lot of money. (0:32:14) Kelly: But it looks so soft. (0:32:16) Al: What is the shipping going to be to me? (0:32:20) Al: Probably too much. (0:32:20) Kelly: I don’t need this. What is the shipping? (0:32:26) Kelly: How much tariff would I have to pay to receive this? (0:32:30) Al: Oh 15 dollars shipping to me! (0:32:33) Kelly: Ugh. (0:32:34) Al: 55 dollars. (0:32:36) Kelly: Okay, that’s… that’s… (0:32:36) Al: And it is only 40 pounds, but I’m enjoying the dollar has sunk. (0:32:38) Kelly: But he’s so cute. (0:32:50) Kelly: Well, I’m so glad that someone’s benefited. (0:32:58) Kelly: Oh, I see, there is a tariff statement at the top. (0:33:06) Al: I don’t need it anyway so cube turnip cube or cube boy whatever you’d like to call him he exists (0:33:14) Kelly: He’s very cute. (0:33:15) Al: yeah uh (0:33:16) Kelly: He looks like he’s like that good soft material, too. (0:33:18) Al: yeah yeah (0:33:20) Kelly: Like squishmallows. (0:33:22) Al: but not (0:33:22) Kelly: I’m just going to keep talking until you feel bad, (0:33:24) Kelly: and then you add yourself to life. (0:33:29) Al: everdream valley have announced and released I think I think this is out now (0:33:34) Al: Ever Dream Valley. (0:33:36) Al: VR. A virtual reality version of Ever Dream Valley. (0:33:38) Kelly: Oh, oh, I don’t like that at all. I can’t look at that. (0:33:42) Kelly: I think I would puke if I ever did VR. (0:33:46) Al: I played, there was a game that I played which was like in VR, but you, but it was (0:33:54) Al: augmented reality rather than virtual reality. So you’re seeing the world around you as well (0:33:58) Al: and you like create these little islands where you put animals on them. I love that game. It’s such a (0:33:59) Kelly: OK. (0:34:05) Kelly: That seems cuter, and probably wouldn’t (0:34:07) Kelly: give me motion sickness, maybe. (0:34:10) Al: it was yeah it was a it definitely is much better um this I oh (0:34:16) Kelly: I literally can’t look at that cow clip. (0:34:18) Al: yeah I don’t I don’t know what to say about this game uh (0:34:25) Al: this kind of looks like a proof of concept this looks thrown together um (0:34:30) Kelly: It doesn’t look good. (0:34:32) Al: oh it’s not out yet it’s coming soon but you can pre-order it (0:34:34) Kelly: No yeah yeah but like that cow clip does not look good. (0:34:38) Al: No, no. (0:34:40) Al: No. (0:34:42) Kelly: Feels like I don’t, maybe I’m biased because I don’t like VR but like (0:34:47) Kelly: I thought we were kind of coming down from like the VR (0:34:51) Kelly: um spike I guess. (0:34:54) Al: do it. Yeah, I don’t know why they’ve done this. Like I have a VR headset and I love (0:34:59) Al: it for some things. I love Beat Saber. I love whatever the name of the game is. I kind (0:35:01) Kelly: Mm-hmm (0:35:07) Kelly: Beat Saber looks so sick. I think that would that’s like the the soul game that would sell me a (0:35:12) Al: It is the single thing that convinces anybody to buy VR. (0:35:17) Al: It is so good, I love it so much. (0:35:21) Al: But that, watching films in IMAX and whatever the name of the other game I play, the one (0:35:29) Al: with the Islands of Animals, those are the three things I’ve done more than once on my (0:35:33) Kelly: okay yeah no and it’s a separate game right like yeah you have to pay (0:35:35) Al: VR headset, right? (0:35:36) Al: Like there’s other things that you’ve tried once or whatever and gone “not for me”. (0:35:42) Al: It’s game, but the content. (0:35:47) Al: Yeah. (0:35:48) Al: It’s twenty dollars I think? (0:35:50) Kelly: you could pre-order it for 15 (0:35:58) Kelly: Yeah, no, I feel like a lot of the VR game just feel like novelty. (0:36:02) Al: Tune in next time to see if I’ve bought this game or not. (0:36:07) Al: All right. (0:36:08) Al: That’s the news. (0:36:09) Al: Let’s talk about Ratopia. (0:36:11) Kelly: Yay, I’m just so glad it came out. (0:36:12) Al: All right, I’m going to. (0:36:15) Kelly: Can I say that as someone who is waiting on so many different stupid games? (0:36:16) Al: Yeah. (0:36:20) Kelly: It is so nice to get a full release. (0:36:25) Al: OK, I want to try and describe this game and you can tell me what you think (0:36:30) Kelly: Okay. (0:36:30) Al: about my description. (0:36:32) Al: You are the the queen of a new rat city (0:36:39) Al: and you are building your city out. (0:36:43) Al: You it’s it’s almost it almost is like a it is a city builder, (0:36:49) Al: but it is a an RPG city builder. (0:36:52) Al: So you’re controlling a character. (0:36:55) Al: And you are building up the city. (0:36:58) Al: You’re you know, you’re saying this is where buildings go and you’re saying this (0:37:02) Al: different things go and this is these are the laws of the city and stuff like that. (0:37:08) Al: And you also accept in new members or new citizens. (0:37:14) Kelly: Mm-hmm. (0:37:15) Al: They are. They call them (0:37:18) Al: they call them migrants or refugees. (0:37:19) Kelly: I think it’s migrants. (0:37:19) Al: I can’t remember. It’s one of the two. (0:37:21) Kelly: It’s something with an M. I know that. (0:37:22) Al: I think it’s my yeah, it’ll be migrants then. (0:37:25) Al: And when you accept migrants in, you can then put them to work. (0:37:29) Al: Or you, so I guess the two, two. (0:37:32) Al: Your main ways of playing the game are you are controlling your individual character who goes around and can do things, and then you’re also directing your citizens to do things as well, so you don’t have to do them instead. (0:37:47) Al: And that can be basically anything, right? You can get them to man a specific building, to like lumber, or you can get them to dig. (0:37:55) Al: I think automatically they will like gather up everything that’s on the ground and put it in the chest. (0:38:02) Al: That’s it. It’s a city builder, but you are controlling an individual character as well as telling other characters what to do. (0:38:10) Al: Is that a fair description of the game? (0:38:12) Kelly: I think it is also it’s vertical builder uh like yeah yeah yeah (0:38:14) Al: What does that mean? What do you mean? Oh, like a 2D, yeah, okay, I see what you mean. It’s side scrolling up and downy. (0:38:22) Kelly: yes but like you’re building vertically which I think is like more terraria than like other (0:38:25) Al: Yes. I was going to, I was just going to say that Terraria is the, is the. (0:38:32) Al: Would be the example. (0:38:34) Kelly: I would say this is like a micromanagers final boss game (0:38:38) Al: Oh, my word, so micromanaging. (0:38:40) Kelly: It’s, it makes. (0:38:42) Kelly: It makes my heart sing. It’s incredible and so stressful. (0:38:45) Al: So let me tell you how I, let me tell you my thought process when starting this game. I’ve not put in, like, I’ve maybe put in less than an hour into this game, but the demo is really good at showing you the core concept of the game really quickly, and I don’t know if the main game does it in the same way, but. (0:39:02) Al: And you’re like, oh, you’re great. That’s fine. I’m going to go do some digging and blah, blah, blah, blah, blah. Oh, man, I can only carry three things at once and there’s only three of the same thing. (0:39:10) Al: Oh, that’s really frustrating. Oh, goodness. Right. This is going to take forever to do anything. It’s like you dig, dig, dig, and then you throw in the chest and then you dig, dig, dig, and you throw in the chest. Right. Fine. Whatever. This is really annoying. (0:39:22) Al: Oh, OK. Right. I’m adding in new people to my city. OK, fine. Oh, they’re all picking up the things I can do so I can just go now and dig and dig and dig and dig and they will take the thing. Great. That’s a much improvement. (0:39:32) Al: And then it’s like, oh, and then it goes, oh, you need to build this thing. And you’re like, how do I do this? And it’s like you go into this menu and this menu then expands and expands and expands. (0:39:43) Al: And it’s like this web, absolute mass, massive web of different parts of different menus. And you’re just like, I have no idea what’s happening here. (0:39:54) Al: And it’s just it is, if you enjoy not creating spreadsheets, but if you enjoy looking at. (0:40:02) Al: Somebody else’s spreadsheets and figuring out what they do, you will like this game. (0:40:08) Kelly: I think that is a fair– (0:40:12) Kelly: not metaphor, what is the word I’m looking for– (0:40:15) Kelly: summation of essentially all of the aspects of this game. (0:40:18) Al: Where I enjoy making spreadsheets, I do not enjoy figuring out what other people have done, and that’s what the menu felt like. I’m like, I want this thing, but I need to figure out what category they put it in, what category of what category, and what menu of what setting, and then where in this category is it, because it’s just like this mess of things. (0:40:42) Al: And I don’t like figuring out what people think in the best of times. (0:40:48) Al: And it just feels like somebody made this game, and this is how they decided was the most logical thing for their brain, and I cannot be bothered spending my time figuring out why they decided. (0:41:02) Kelly: I think that is a very fair way to see it because I think that’s exactly how it is. (0:41:10) Kelly: But also, I feel like once it starts clicking, it starts making more sense because for me, (0:41:16) Kelly: I really enjoy trying to figure out how people are thinking because I think that’s the only (0:41:20) Kelly: way I can understand vaguely people. (0:41:26) Kelly: So it’s like a puzzle. (0:41:27) Kelly: So I think the puzzle of trying to understand the thought process is kind of fun. (0:41:32) Kelly: Also frustrating, though. (0:41:35) Kelly: Like, there’s definitely been moments where I’m like, (0:41:38) Kelly: “This stupid rat has to pee! How do I fix this?” (0:41:42) Al: Yes, I (0:41:42) Kelly: You know, like, “What do you mean they can’t do this task?” (0:41:46) Al: Think that part of it is is is I I didn’t hate right because it’s like you’re just your standard city builder thing (0:41:50) Kelly: No, no, it’s not bad (0:41:52) Al: It’s like you need to balance you need to balance all these things and you need to figure out how they balance fine (0:41:57) Al: Sure, whatever my problem. I just felt like I was navigating menus for 90% of the time (0:41:57) Kelly: Yes, it’s just I think (0:42:03) Kelly: It’s a lot of menus (0:42:04) Kelly: I did see someone say that they didn’t like that the game paused when you opened the menu to like build something and in (0:42:11) Kelly: My head I was like, what the hell are you talking about? (0:42:13) Al: All right souls player, goodness me, just masochistic person. (0:42:15) Kelly: Yeah, I was like what kind of game do you think this is that’s crazy (0:42:21) Kelly: Then like I literally I watched that and I was like what the hell kind of person (0:42:27) Al: Oh, my word. Horrifying. (0:42:28) Kelly: That’s sick that’s sicko behavior (0:42:32) Kelly: It’s like please keep those thoughts to yourself and I think better never implement that in this game (0:42:38) Al: Yeah, that that that how to make this game more stressful. (0:42:42) Kelly: Yeah, literally, like you said, the souls-like version. (0:42:47) Kelly: That’s disgusting. (0:42:48) Kelly: Don’t ever tell people that. (0:42:50) Al: It was like the kid just said, “Is it time for a test in school?” (0:42:51) Kelly: Like, I need those, I need that pause (0:42:54) Kelly: to figure out what I’m doing. (0:42:58) Al: And you’re like, “No! (0:42:59) Al: What are you doing? (0:43:00) Al: What?” (0:43:00) Kelly: You didn’t collect our homework. (0:43:01) Al: Yeah. (0:43:02) Al: Oh. (0:43:06) Kelly: But yeah, no, that blew my mind. (0:43:07) Kelly: ‘Cause I was like, people think like this? (0:43:10) Kelly: Why would you want that? (0:43:12) Al: So yeah, I think I, I mean, we’re just, we’re apparently getting straight into (0:43:15) Al: my opinions, um, I, I can, I, this is not the game for me, but I 100% can see why (0:43:16) Kelly: I think that’s very fair, and I do overall, I think this game, there is so much going (0:43:21) Al: someone would like this 100%. (0:43:29) Kelly: on and like, I like Rimworld a lot, I don’t know half of the shit I’m supposed to be doing (0:43:36) Kelly: in Rimworld because there’s just so much in that game. (0:43:41) Kelly: I don’t even buy the DLCs for that game, I just like playing the game, I figure things (0:43:45) Kelly: Peace out as the game goes on. (0:43:46) Kelly: You know, I’ve been playing it for a few years, things will happen, bad things happen, sometimes you die. (0:43:48) Al: Yeah (0:43:51) Al: Do you know I think (0:43:53) Al: What I think interesting was I think that when I while I was playing this game (0:43:57) Al: I think I was thinking you know what I would have more fun doing probably what is terraria (0:44:03) Al: Right, like I feel like that’s what I’m looking for if I’m one if I would be wanting to play this game (0:44:08) Al: It’s it’s I I I want it simpler (0:44:13) Al: I’m not it’s not necessarily even the action adventure bit right like it’s it’s more I (0:44:14) Kelly: That’s, yeah. (0:44:18) Al: Was thinking like this but (0:44:22) Al: Minecraft and then I was like wait, but that’s terraria, right? (0:44:24) Kelly: Mmm (0:44:26) Kelly: That’s so funny because I’ve I’ve actually never played I missed the boat on Terraria (0:44:30) Kelly: And I’ve also never played Minecraft because I 100% missed the boat on that one. I feel like at a certain point (0:44:37) Kelly: Like I think I would still enjoy Minecraft, but at this point in my life. I’m just like I cannot pick up Minecraft (0:44:43) Al: That’s totally fair. Minecraft was my, like I got in literally the last day of alpha (0:44:50) Kelly: Oh, wow. (0:44:51) Al: in Minecraft. So that was back on in 2010, I want to say. And that was like, I was, (0:44:56) Kelly: Mm-hmm. And I know people are still playing it. I know, you know, it’s still a relevant game. (0:45:00) Al: oh yeah, yeah. Oh, absolutely. But I was like part of the way through uni at that point, (0:45:07) Al: university. So like I, I was very much in a world where I. (0:45:12) Al: Could sit up till three in the morning, obsessing over stuff. And I loved the building aspect of (0:45:18) Al: that. So I, I, if I, obviously I do not have any numbers for how much time I spent on Minecraft, (0:45:25) Al: because it wasn’t through Steam and nothing exists for that. But if I did have numbers, (0:45:30) Al: I would probably be incredibly scared to share that number with anyone, right? Like. (0:45:34) Kelly: That’s how I feel about my Sims numbers, you know? I’m so glad I don’t have those. (0:45:39) Al: Yeah. Yeah, same, same sort of thing. (0:45:42) Al: Absolutely. (0:45:45) Kelly: But no, I think what I like about this game is that there’s so much going on. Like in (0:45:50) Kelly: a sense it’s like, I enjoy bein

The Lords of Spaghetti get an email and they dissect its legitimacy. Society has now developed so many fashion rules and deemed seemingly normal and acceptable attire as a faux pas. Now we are running out of what's actually acceptable. Is ok to give people the attention they seek or should we just not have any rules? Alex tries to eat yogurt again and laughably fails. New Pope, when?  Executive Producers: Ian Lotts, Phillip Booker, Wes Bradley, & Tim Bland All WYSP Social Links

Will co-founded the company String and Tins in 2013. Will's work includes: Part Of The Weekend Never Dies, Rising Phoenix, Spaghetti Junction, and the acclaimed Kensuke's Kingdom.

Nightmare noodles! Terror tubes! We talk about some of the strangest, creepiest, most ghoulish caterpillars and worms in the world! From the dreaded bone collector with a morbid fashion sense, to worms with a mouth full of copper. Discover this and more as we answer the age-old question: who is a squid's midwife? Joining me is friend of the show and comedy writer for American Dad, Soren Bowie! See omnystudio.com/listener for privacy information.

Beppe, a native Italian, started his journey in active travel over two decades ago and, with the help of his wife Heather, co-founded Tourissimo, one of the top adventure travel companies in Italy. With years of expertise designing cycling and adventure tours across all 20 regions of Italy, Beppe and Heather have the inside scoop on the most authentic and unforgettable experiences Italy has to offer.So grab your espresso (or a glass of vino Italiano), and let's explore Italy region by region!Northern Italy: Adventure, Culture, and Alpine BeautyLombardy (Lombardia)Running along the Swiss border, Lombardy is Italy's largest and wealthiest region—a land of striking contrasts and cultural riches. Home to nearly 10 million people, Lombardy contains 12 of Italy's largest cities: Milan, Bergamo, Brescia, Como, Mantua, Pavia, Cremona, Lecco, Lodi, Monza, Sondrio, and Varese. The region blends modern sophistication with old-world charm, from the fashion capital and bustling metropolis of Milan to the serene, postcard-perfect landscapes of Lake Como.Lombardy is dotted with some of Italy's most beloved lakes, including Lake Maggiore, Lake Como, Lake Garda, Lake Iseo, Lake Idro, and many more. Picturesque villages like Bellagio offer sun-drenched escapes along Lake Como's shores, while the medieval towns of Bergamo and Mantova enchant visitors with cobblestone streets, sweeping views, and centuries of history.Culinary lovers will be spoiled for choice with Lombardy's 60 Michelin-starred restaurants—3 with three stars, 6 with two stars, and 51 with one star. Be sure to savor the region's iconic Risotto alla Milanese, a creamy saffron-infused dish that's a local staple. Wine enthusiasts won't want to miss a glass of Franciacorta, Italy's sparkling answer to Champagne.November is a wonderful time to visit, with cooler temperatures and fewer tourists. It's also the perfect season to explore Lombardy's slice of the Alps, where charming mountain towns await nestled among the peaks. For an unforgettable adventure, consider attending the 2025 Winter Olympics, which will be held in Milan-Cortina d'Ampezzo!Tourissimo Tip– If you are flying into Milan, select the correct airport because Milan has two airports! For info, check out the following Tourissimo blog: https://www.tourissimo.travel/blog/avoid-this-common-travel-mistake-know-milans-two-airportsVenetoVeneto, the birthplace of Prosecco, Polenta, and the iconic Spritz, is a region rich in charm, culture, and culinary delights. Stretching from the Italian Riviera to the Venetian Pre-Alps and the stunning Dolomites, Veneto is home to both natural beauty and historic towns. Its capital, the enchanting floating city of Venice, is world-famous for its canals, gondolas, labyrinthine streets, and undeniable romance.Each of Venice's islands offers something special: admire the colorful houses of Burano, renowned for its lace-making traditions; visit Murano, celebrated for its centuries-old glassblowing artistry; and soak up the peaceful atmosphere of Torcello. Exploring these islands by vaporetto (water bus) offers a quieter, more authentic glimpse into Venetian life. Tourissimo Tip–For a few more suggestions, check out Tourissimo's blog on the Venetian Lagoon: https://www.tourissimo.travel/blog/our-favorite-destinations-in-the-venetian-lagoonBeyond Venice, Veneto boasts a treasure trove of picturesque towns. Verona, Padua, Vicenza, and Asolo each offer their own distinct history and beauty. Visit Castelfranco Veneto for a charming escape or head to Bardolino to enjoy a boat ride on Italy's largest lake, Lago di Garda. Stroll the waterfront in Castelletto sul Garda or circle the freshwater moat of Cittadella, a red-brick medieval town full of character.In the countryside, the hills of Prosecco promise stunning vineyard views, while the medieval town of Montagnana offers a taste of the past. Nature lovers can visit the volcanic Euganean Hills in Este, and cheese lovers shouldn't miss the small town of Asiago, home to one of Italy's most famous cheeses.Veneto's culinary scene shines with 34 Michelin-starred restaurants—2 with three stars, 3 with two stars, and 29 with one star. Indulge in local specialties like Bigoli in Salsa, a hearty Venetian pasta with anchovy sauce, and toast with a glass of Prosecco, Grappa, or the regional favorite, the Select Spritz. And don't forget—Venetians love to celebrate, so let loose and join the party!Tourissimo Tips–Another fun suggestion is Veneto Marostica, the City of Chess, where they do a living chess match with hundreds of people dressed in medieval costumes every two years: https://www.tourissimo.travel/blog/marostica-the-city-of-chessPiedmont (Piemonte)Nestled at the foot of the Alps and bordered on three sides by the Mediterranean Sea, Piedmont is one of Italy's most underrated gems. With a diverse landscape that offers adventure and beauty year-round, this region is perfect for both winter skiing and summer hiking and biking, thanks to its stunning Alpine scenery.But Piedmont isn't just about breathtaking views—it's steeped in rich history and cultural significance. As the first capital of Italy, it boasts grand palaces, remarkable art, and sacred relics like the famed Shroud of Turin. The capital city of Turin is a vibrant hub, home to Europe's largest outdoor food market and the monthly Gran Balon flea market, a haven for vintage and antique lovers.Venture beyond the city and you'll discover a region bursting with charm and flavor. Tour the Langhe Hills, a paradise for vineyard visits, and sample Bagna Cauda, a warm anchovy and garlic dip beloved by locals. Wander the lakeside town of Stresa on Lake Maggiore, or stroll the cobbled streets of Neive, where views of rolling hills and storybook cottages create an unforgettable setting. In Asti, you can witness the September medieval horse races and visit the majestic Cattedrale di Santa Maria Assunta e San Gottardo. For a true fairy-tale escape, head to Macugnaga in the valley of Monte Rosa, a perfect base for both skiing and hiking. And just outside of Turin lies the hidden gem of Lake Orta, a peaceful retreat away from the crowds.Piedmont's culinary scene is just as spectacular. With 35 Michelin-starred restaurants—2 with three stars, 3 with two stars, and 30 with one star—the region is a paradise for food lovers. Dine in Alba during white truffle season (September to January), and savor iconic regional dishes like Agnolotti del Plin and Coniglio Arrosto. Wine enthusiasts will be in heaven here—Piedmont is the land of Barolo, the "king of wines," and Barbaresco, two of Italy's most prestigious reds.Tourissimo Tips:Piedmont is home to the Slow Food movement: https://www.tourissimo.travel/blog/why-piedmont-is-renowned-for-its-slow-foodTourissimo Tip–Check out this blog for a guide to a day of eating in Turin: https://www.tourissimo.travel/blog/a-day-of-eating-in-turinTourissimo Tip–One of the Best Meals of Your Life will be at the Piazza Duomo in Alba!Emilia-RomagnaLocated in central Italy along the Adriatic coast, Emilia-Romagna is a vibrant and diverse region known for its perfect blend of “slow food” and “fast cars.” This area is considered both the culinary and automotive capital of Italy, offering rich traditions, warm hospitality, and unforgettable experiences.Food lovers will be in heaven here. Emilia-Romagna is the birthplace of iconic Italian delicacies such as Mortadella, Tortellini in Brodo, Parmigiano-Reggiano, Prosciutto di Parma, traditional Balsamic Vinegar, Lambrusco, and egg-based fresh pastas like lasagna, tortellini, and tagliatelle. A visit to Parma lets you savor authentic Parmigiano-Reggiano and world-class Prosciutto, as well as enjoy the elegant Teatro Regio opera house.The region also has a need for speed—it's home to legendary automotive brands like Ferrari, Lamborghini, and Maserati. For car enthusiasts, the Ferrari Museum in Modena is a must-see. Emilia-Romagna even has a dedicated cycling tourism office, and in summer 2023, it played host to several stages of the Tour de France, which began in nearby Florence.Beyond the food and cars, Emilia-Romagna offers a range of enchanting destinations. The capital city of Bologna is known for its Piazza Maggiore, the Two Towers, and the scenic Santuario Madonna di San Luca. In Ravenna, marvel at the dazzling, colorful mosaics and the historic San Vitale Basilica. Along the coast, vibrant seaside resorts like Cervia, Cesenatico, and Rimini create a lively, carnival-like party atmosphere from late May through September. For a more peaceful experience, explore the medieval gem of Brisighella, a lesser-known treasure full of charm.When it comes to fine dining, Emilia-Romagna doesn't disappoint. The region boasts 24 Michelin-starred restaurants, including one three-star, three two-star, and twenty one-star establishments. Visitors are often struck by the warmth and generosity of the locals—some of the most hospitable people in Italy—who express their love through exceptional food and outstanding service.Tourissimo Tips:Did you know that there is a whole other country within Emilia Romagna? https://www.tourissimo.travel/blog/san-marino-the-other-small-country-within-italyTourissimo Tip–Pietra di Bismantova was an inspiration for Dante: https://www.tourissimo.travel/blog/pietra-di-bismantova-the-inspiration-for-dantes-purgatoryTourissimo Tip–You can cross the Rubicon: https://www.tourissimo.travel/blog/crossing-the-rubiconTrentino-South TyrolNestled along Italy's northern border with Switzerland, Trentino–South Tyrol is a stunning mountainous region that blends Italian and Austrian influences, making it a top destination for nature lovers and outdoor enthusiasts. With its striking Alpine scenery, exceptional cuisine, and rich cultural duality, this region offers the best of both worlds.The South Tyrol capital, Bolzano, is renowned for having the highest quality of life in Italy, combining the clean, efficient infrastructure often associated with Germany with the flavorful food and spirited lifestyle of Italian culture.Outdoor adventurers will be captivated by the Dolomites, with their dramatic limestone peaks—ideal for hiking, skiing, and breathtaking vistas. Don't miss the Alpe di Siusi, Europe's largest Alpine meadow, which is especially stunning in spring and summer. Explore shimmering Lake Garda and uncover the region's medieval past through spectacular castles like Schloss Tirol, Castel Roncolo, and Castel d'Appiano.Tourissimo Tip–An off-the-beaten-path outdoor paradise can be found in the Alps of Trentino. Check out the Val di Sole. This is one of the areas that Beppe and Heather regularly go to on their personal vacations in Italy: https://www.tourissimo.travel/blog/the-wild-dolomitesThe culinary offerings here reflect the region's unique blend of cultures. Traditional dishes range from Bratwurst and Goulash to Italian-style pastas with hearty meats like deer. Foodies should try Speck, a savory smoked ham, perfectly paired with a glass of Gewürztraminer, a fragrant white wine native to the area. The region also produces excellent white wines and lighter reds that pair beautifully with its alpine cuisine.When it comes to fine dining, Trentino–South Tyrol excels with 33 Michelin-starred restaurants, including three three-star, five two-star, and twenty-five one-star establishments, making it one of Italy's most impressive gourmet regions.LiguriaLocated along Italy's rugged northwestern coastline, Liguria—also known as the Italian Riviera—boasts dramatic cliffs, colorful seaside villages, and incredible culinary traditions. The region is best known for the five picturesque villages of Cinque Terre, as well as the glamorous resort towns of Portofino and Santa Margherita Ligure.Tourissimo Tip– If you visit the Cinque Terre, don't forget to look up, and hike up away from the crowds to see the heroic vineyards: https://www.tourissimo.travel/blog/the-heroic-winemaking-of-the-cinque-terreBecause of the narrow, winding roads with steep drop-offs, many travelers prefer to explore the region via the local train or by public or private boat. If you're planning to hike the famous trails, be aware that entrance permits are now required due to landslides and overtourism.In the regional capital of Genoa, dive into maritime history, visit the iconic San Lorenzo Cathedral, and wander the city's old port area. Just outside Genoa, discover the secluded San Fruttuoso Abbey, accessible only by boat or footpath. In Vernazza, one of the Cinque Terre towns, visit the Doria Castle and the beautiful Santa Margherita Church.Liguria is also a celebrity hotspot, and its cuisine is just as impressive as its scenery. Known as the birthplace of pesto, the region is famous for Pesto alla Genovese, made with a special local basil. Be sure to try the region's olive oil, garlic, cheeses, and exceptional seafood, especially the anchovies. Other regional specialties include Focaccia di Recco, a cheese-filled flatbread, and lighter olive oils that perfectly complement Ligurian dishes.For fine dining, Liguria is home to seven Michelin-starred restaurants, all with one star, offering refined cuisine rooted in the region's coastal and agricultural traditions.Friuli-Venezia Giulia (Friuli)Tucked between Veneto, Austria, and Slovenia, Friuli-Venezia Giulia is a lesser-known gem that offers a unique blend of Alpine landscapes, rich cultural heritage, and coastal charm. The region features part of the Dolomites, ideal for hiking, skiing, and capturing breathtaking scenery.The capital, Trieste, is a refined port city with a fascinating blend of Italian, Austro-Hungarian, and Slavic influences. Don't miss the Miramare Castle, perched over the sea with stunning views. In Cividale del Friuli, stroll through cobbled streets and sample Frico, a savory, crispy dish made of cheese and potatoes, best enjoyed with a glass of Schioppettino, a bold red wine native to the region.For outdoor adventures and relaxation, spend a beach day at Lignano Sabbiadoro, camp in Sistiana, bike the trails around Grado, or explore the ancient Roman ruins in Aquileia, a UNESCO World Heritage Site. Be sure to visit the enormous Grotta Gigante (Giant Cave), stroll through Unity of Italy Square, and tour the Revoltella Museum for modern art.Friuli-Venezia Giulia is also home to seven Michelin-starred restaurants, including two two-star establishments and five one-star venues, reflecting the region's quiet but impressive culinary scene.Tourissimo Tip– A hotel that Heather and Beppe love in Cormons is La Subida. It's a unique, high-end, and rustic property nestled in nature that boasts a 1-Michelin star restaurant: https://www.tourissimo.travel/blog/hotels-we-love-la-subidaAosta ValleyNestled in the northwestern tip of Italy, where it borders Switzerland and France, the Aosta Valley is Italy's smallest and highest region—a true mountain paradise. This alpine jewel is renowned for its dramatic snowcapped peaks, storybook castles, and a unique blend of French and Italian culture, as both languages are spoken here.The region is home to Mont Blanc (Monte Bianco), Europe's highest peak, which straddles the borders of Italy, France, and Switzerland. While the summit lies on the French side, visitors on the Italian side can experience the Skyway Monte Bianco, a breathtaking cable car ride offering panoramic views of the Alps.Key landmarks include the striking Matterhorn, the impressive Fénis and Savoy Castles, and the Bard Fortress, one of the largest and most remarkable fortifications in the Alps. After a day in the mountains, relax in one of the region's thermal spas, and indulge in Fonduta, a rich, velvety cheese fondue perfect for chilly alpine evenings.Wine lovers should sample the region's distinctive red mountain wines, especially Enfer d'Arvier, known for its bold flavor and high-altitude character.Tourissimo Tip–A fun tradition is the Friendship Cup, a communal cup of coffee: https://www.tourissimo.travel/blog/the-friendship-cup-of-valle-daostaCentral Italy: History, Art, and Rolling HillsTuscany (Toscana)Tuscany, the heart of the Renaissance, is a captivating region of rolling hills, cypress-lined roads, vineyards, and timeless art and architecture. Located just below Italy's northern regions, it's a haven for art lovers, history buffs, and food and wine enthusiasts alike. From Chianti to Brunello di Montalcino, the region offers a wide variety of world-class wines.The regional capital, Florence, is one of Italy's most walkable and safe major cities, making it ideal for solo travelers. Admire its architectural wonders while sipping on Chianti Classico and indulging in a local favorite—Bistecca alla Fiorentina. Must-see landmarks in Florence include the Cathedral of Santa Maria del Fiore (Duomo), Ponte Vecchio, Palazzo Vecchio, the Uffizi Gallery, and the Galleria dell'Accademia, home to Michelangelo's David. For iconic views, head to Piazzale Michelangelo.Beyond Florence, explore the historic cities of Siena, Lucca, and San Gimignano, each offering its own charm. Don't miss the Leaning Tower of Pisa or the Siena Cathedral, and spend time in the picturesque public squares like Piazza del Campo, Piazza della Signoria, and Piazza del Duomo.For off-the-beaten-path adventures, discover medieval hilltop villages such as Sorano, or head to the Maremma coast for scenic beaches and bold wines. Tuscany also shines in its culinary excellence, boasting 41 Michelin-starred restaurants—including 1 three-star, 5 two-star, and 35 one-star establishments.Tourissimo Tip–3 places in Tuscany you didn't know existed: https://www.tourissimo.travel/blog/three-places-in-tuscany-you-did-not-know-existedUmbriaUmbria, often called the "Green Heart of Italy," is the country's only completely landlocked region, nestled between Tuscany, Lazio, and Le Marche. Though it lacks large cities, Umbria more than makes up for it with breathtaking natural beauty, medieval towns, and a rich culinary tradition.One of Umbria's most impressive sights is the Cascata delle Marmore (Marmore Falls)—the second tallest waterfall in Europe. Nature lovers and photographers alike will be amazed by its dramatic 165-meter drop. The region is also home to Assisi, the birthplace of St. Francis, one of Italy's most revered saints, and a major pilgrimage destination.Food lovers will delight in Umbria's hearty, earthy cuisine, featuring lentils, mushroom-based dishes, cured meats, and the prized black truffle (Tartufo Nero di Norcia). Pair these specialties with a glass of Sagrantino di Montefalco, a robust red wine unique to the region.Umbria's culinary excellence is further reflected in its four Michelin-starred restaurants: Casa Vissani, Vespasia, Ada, and Elementi. Each holds one Michelin star, offering refined takes on the region's rustic flavors.Tourissimo Tip–Norcia is definitely one of Italy's culinary gems: https://www.tourissimo.travel/blog/norcia-one-of-italys-culinary-gemsMarcheLocated in central Italy on the Adriatic side, Marche is a beautiful region with a population of 1 million people, known for its charming towns, rich history, and welcoming, hardworking culture. The region offers stunning destinations like Urbino and Ancona, along with pristine beaches such as Spiaggia della Due Sorelle, Parco Naturale Monte San Bartolo, Mezzavalle, and the Riviera del Conero, not to mention many picturesque nature reserves.Must-see landmarks include Castello di Gradara, Palazzo Ducale di Urbino, the Sanctuary of the Holy House of Loreto, Cattedrale di San Ciriaco, Tempio del Valadier, and the breathtaking underground Frasassi Caves. Marche's favorite cities and nearby towns also include Gubbio, Assisi, Perugia, Orvieto, and Cascia.For those drawn to religious history, highlights include the Papal Basilica of Saint Francis, the Sacred Convent of Saint Francis, Basilica di Santa Maria degli Angeli, and Basilica di Santa Chiara in Assisi, as well as the Basilica of Santa Rita da Cascia. History lovers should visit Rocca Paolina, Piazza IV Novembre, Fontana Maggiore, Piazza del Comune, and Grotta di Monte Cucco, while museums like Narni Sotterranea, the National Gallery, and Nobile Collegio del Cambio offer rich cultural experiences.This region is famous for its culinary tradition, especially its mastery of seafood, and is home to seven Michelin-starred restaurants — including Uliassi in Senigallia, proudly holding three Michelin stars, along with one two-star and five one-star establishments. No visit would be complete without tasting Olive all'Ascolana, fried stuffed olives that perfectly capture Marche's local flavor. All of this, combined with the region's natural beauty and warm, fun, and friendly locals, makes Marche a truly unforgettable destination in the heart of Italy.Tourissimo Tip–Ascoli Piceno, the town where the Ascoli olive is from, is beautiful, especially at night when it appears to glow: https://www.tourissimo.travel/blog/ascoli-piceno-the-italian-town-that-glows-at-nightLazioLazio, one of Italy's central regions, though often considered a southern region by Italians, is a place rich with history, iconic landmarks, and hidden gems. At its heart is the capital city of Rome, a destination overflowing with opportunities for exploration. Essential sites include the Colosseum, Trevi Fountain, Pantheon, Roman Forum, Spanish Steps, St. Peter's Basilica, the Sistine Chapel, and countless other remarkable attractions. No visit to Rome is complete without savoring its famous dishes, including Cacio e Pepe — a creamy cheese and pepper pasta — along with local favorites like Spaghetti alla Gricia, Pasta all'Amatriciana, and Pasta Carbonara, best enjoyed with a glass of crisp Frascati wine while taking in views of the Colosseum. Lazio as a whole has 107 two-star Michelin restaurants and 105 one-star restaurants. If you find yourself in the Trastevere neighborhood, there are many wonderful popular restaurants, including La Scaletta and Le Mani in Pasta.Another must-see is Vatican City, home to the Vatican and its world-renowned religious and artistic treasures. In December 2025, Rome will host the Jubilee, or Holy Year — a significant Catholic Church event focused on forgiveness, reconciliation, and spiritual renewal, held only once every 25 years and drawing pilgrims from across the globe.Beyond Rome, Lazio offers a beautiful coastline and peaceful countryside, perfect for travelers seeking quieter escapes. Among its hidden gems is Ostia Antica, an ancient Roman city that once served as the bustling port of Rome, located at the mouth of the Tiber River. With its blend of legendary landmarks, culinary traditions, religious significance, and off-the-beaten-path treasures, Lazio is a captivating region waiting to be explored.Tourissimo Tip–There's a wonderful project underway to create a cycle path around the perimeter of Rome: https://www.tourissimo.travel/blog/cycling-in-rome-grab-a-bike-and-bike-the-grabAbruzzoAbruzzo, known as Italy's green region, lies in the central-eastern part of the country and boasts a stunning combination of mountains, coastline, and unspoiled nature. Along the beautiful Trabocchi Coast, visitors can admire the historic trabocchi — ingenious wooden fishing structures built by fishermen centuries ago to safely fish the Adriatic waters, many of which have now been converted into charming seaside restaurants where you can dine on fresh seafood while suspended above the waves with sunsets as your backdrop. When it comes to dining, Abruzzo currently boasts four Michelin-starred restaurants; there are three 1-star restaurants and one 3-star restaurant. Food lovers shouldn't miss Arrosticini, the region's famous grilled lamb skewers, or a glass of bold Montepulciano d'Abruzzo red wine. Outdoor enthusiasts have countless opportunities for adventure, from swimming at the Stiffe Caves and strolling the Ponte del Mare to relaxing on the beaches of Riserva Naturale Guidata Punta Aderci and hiking to the iconic Rocca Calascio. Lakeside escapes await at Lago di Scanno and Lago di Barrea, while the towering Gran Sasso d'Italia and the expansive Parco Nazionale d'Abruzzo, and Lazio e Molise offer breathtaking scenery and pristine trails. The region is home to many national parks — Abruzzo, Lazio, Molise National Park, Gran Sasso and Laga Mountains National Park, and Maiella National Park — perfect for hiking, biking, trail running, and spotting the highest peaks of the Apennine Mountain Range. Cyclists can enjoy the Bike to Coast cycle path, a 131 km (81.4 mile) route running along the Adriatic coast from Pescara to Vasto. History and architecture lovers will appreciate sites like Basilica di Santa Maria di Collemaggio, Centro Storico di Sulmona, Santo Stefano di Sessanio, Abbey of San Giovanni in Venere, and the Medieval Village of Pacentro. For a uniquely tranquil experience, visit the enchanting Gardens of Ninfa. Abruzzo is also a fabulous winter skiing destination and keeps traditions alive with events like Transumanza, the seasonal migration of livestock, primarily sheep, between the high-altitude pastures of the region. With its mountain majesty, historic villages, flavorful cuisine, and coastal charm, Abruzzo offers something unforgettable for every traveler.Tourissimo Tips:More info on the trabocchi coast: https://www.tourissimo.travel/blog/abruzzos-trabocchi-coastAbruzzo Bike to Coast is a beautiful bike path along the coast: https://www.tourissimo.travel/blog/cycling-along-abruzzos-coastMoliseOne of Italy's most untouched and lesser-known regions, Molise is famously nicknamed “the region that doesn't exist,” though it's rich in history, traditions, and natural beauty. This quiet region offers a mix of beaches and mountains, including part of the National Park of Abruzzo within the Apennines mountain range, filled with abundant wildlife, hiking trails, and winter ski opportunities. Tourissimo Tip–The Region That Doesn't Exist: https://www.tourissimo.travel/blog/the-italian-region-that-doesnt-existThe capital city, Campobasso, is home to notable sites like Monforte Castle and several Romanesque churches, while the charming coastal town of Termoli draws visitors for its beaches, trabucchi (historic fishing huts now serving fresh seafood), and local specialties like brodetto, a traditional seafood stew. Along the Molise coast in Termoli, dining at a trabucchi offers fresh catches with a side of Adriatic views. History buffs should visit the Samnite ruins in the Pietrabbondante archaeological area, the well-preserved Saepinum Archaeological Area, and landmarks like Lago di Castel San Vincenzo, the Cathedral of Saint Mary of the Purification, Monforte Castle, and the Basilica of Saint Mary of Sorrow. A must-see is the Marinelli Bell Foundry, founded in 1339. It's the oldest continuously operating bell foundry in the world, Italy's oldest family business, and the official provider of bells to the Vatican. Food lovers can sample Cavatelli, a local pasta specialty, paired with Tintilia, a rare red wine unique to Molise. The region is also home to seven one-star Michelin restaurants and several local food tours that showcase its rustic culinary traditions. While Molise's quiet charm and untouched landscapes make it a special destination, visitors should note that English is not widely spoken, making it a truly authentic Italian experience for those eager to explore one of the country's hidden gems.Southern Italy: Sun, Sea, and Ancient WondersCampania The birthplace of Neapolitan pizza, the Mediterranean Diet, and Mozzarella di Bufala, Campania is one of Italy's most vibrant and culturally rich regions. Home to the bustling regional capital Naples (Napoli), it boasts some of the country's most iconic destinations, including Pompeii, the stunning Amalfi Coast, and the tranquil Cilento Coast.Along the sparkling, deep-blue waters of the Golfo di Napoli, you'll find must-visit coastal towns like Positano, Amalfi, and Ravello, as well as the famous islands of Ischia, Capri, and the colorful Procida. Visitors can hike the breathtaking Path of the Gods, explore the hauntingly preserved ruins of Archaeological Pompeii, forever shadowed by the gray cone of Mt. Vesuvius, and savor the region's culinary gems like ultra-fresh seafood and crisp Falanghina wine.History and culture lovers shouldn't miss Sansevero Chapel Museum, San Carlo Theatre, the Catacombs of San Gennaro, and the lush Villa Cimbrone Gardens. Campania also impresses with its historic castles, including the Royal Palace of Caserta, Ovo Castle, and Castello Aragonese d'Ischia. Wine enthusiasts should head to the province of Avellino, known for producing some of the best wines in southern Italy.Tourissimo Tip–Wine is also grown inland on the Amalfi Coast, and there are some vines that are 250 years old (pre-phylloxera): https://www.tourissimo.travel/blog/old-vines-on-the-amalfi-coastNature lovers will be drawn to the Cilento, Vallo di Diano, and Alburni National Park, a UNESCO World Heritage Site celebrated for its biodiversity, dramatic landscapes, and cultural heritage, featuring ancient ruins like Paestum and Velia, the majestic Padula Charterhouse, and idyllic coastal villages.Campania is also a paradise for food lovers, home to 51 Michelin-starred restaurants, including one three-star, eight two-star, and forty-two one-star establishments. From world-famous landmarks to hidden treasures, Campania offers an irresistible blend of history, nature, food, and coastal charm.CalabriaWith its rugged coastlines, dramatic landscapes, and hidden treasures, Calabria is a must-visit region in southern Italy. Known for its bold flavors and rich culinary traditions, visitors should sample 'Nduja, a spicy, spreadable sausage paste, and the region's famous Calabrian chiles. The local cuisine embraces cucina povera, a tradition of simple, hearty dishes featuring handmade pasta made with just flour and water. Calabria offers a growing fine dining scene with six one-star Michelin restaurants. For nature lovers, Calabria is home to three stunning national parks — Sila, Aspromonte, and Pollino — ideal for hiking, wildlife spotting, and immersing in untouched landscapes. Along the coast, Capo Vaticano stands out as one of the world's most beautiful beaches, offering breathtaking views and crystal-clear waters. History buffs and castle enthusiasts can explore impressive fortresses like Castello Ruffo di Scilla, Castello Murat, Castello di Le Castella, and Castello Aragonese. Don't miss charming towns and villages such as Tropea, famous for its clifftop views and beaches, as well as Scilla, Pentedattilo, and Le Castella. With its authentic culture, stunning coastlines, flavorful cuisine, and rich history, Calabria remains one of Italy's most captivating yet underrated regions.Tourissimo Tip–Way off the beaten path, lies a  unique museum in Mammola, Calabria https://calabriastraordinaria.it/en/news/visit-to-musaba-the-sistine-chapel-of-calabriaPugliaKnown as the Maldives of Italy, Puglia is a sun-drenched region celebrated for its whitewashed hill towns, ancient olive groves, and miles of stunning coastline. With a dry Mediterranean climate and scenery that often feels more Greek than Italian, Puglia is famed for its beaches in Salento, crystal-clear waters, and charming seaside towns. One of its most iconic sights is the fairytale-like trulli houses of Alberobello, a UNESCO World Heritage Site. This region is also a food lover's paradise, offering specialties like Orecchiette pasta with turnip greens, the classic Fave e Cicoria (fava bean purée with wild chicory), and fresh seafood paired with crisp vegetables. Wine lovers can savor Primitivo, a bold local red. For fine dining, the region boasts nine one-star Michelin restaurants, blending rustic flavors with refined culinary creativity.Puglia is dotted with unique cities and towns worth exploring, including Locorotondo, Otranto, Lecce, Monopoli, Ostuni, Gallipoli, Bari, Alberobello, and Polignano a Mare. Nature and history enthusiasts will enjoy visiting extraordinary sites like the Grotte di Castellana, the dramatic Cave of Poetry, the ancient Basilica San Nicola, and the scenic Gargano Peninsula. With its thousand-year-old olive trees, Puglia is the largest olive oil producer in the world, known for its strong, spicy oils. The locals here are famously warm and welcoming, going out of their way to make visitors feel at home.Puglia's blend of natural beauty, rich tradition, and heartfelt hospitality makes it one of Italy's most captivating and underrated destinations.Tourissimo Tip–Here are some of the gems of Puglia: https://www.tourissimo.travel/blog/some-of-the-gems-of-pugliaBasilicataBasilicata, a remote yet captivating region with a population of just 500,000, offers a wealth of unique experiences despite its secluded location. Among its most intriguing destinations are the ghost town of Craco and the ancient cave city of Matera, both steeped in history and cinematic charm. Other towns worth visiting include Maratea and Palombaroa, each offering its own cultural and scenic appeal.Tourissimo Tip–Matera is magical! https://www.tourissimo.travel/blog/destination-highlight-matera-the-city-of-stonesThe region is rich in historical and religious landmarks, such as the Crypt of Original Sin with its remarkable frescoes, and the medieval Melfi Castle. Don't miss the towering Statue of Christ the Redeemer in Maratea, a striking monument that overlooks the Tyrrhenian coast.For a taste of local flavor, try Peperoni Cruschi—crispy, sun-dried peppers that are a beloved regional delicacy. Basilicata is also known for its exceptional wines, especially the bold, full-bodied reds of Aglianico del Vulture DOC, made primarily from the Aglianico grape. White wine lovers will appreciate the region's Greco di Tufo and Fiano varietals as well. Basilicata also has a total of 14 one-star Michelin restaurants. Adventurers can experience an adrenaline rush on The Angel's Flight, a giant zip line that offers stunning views and a thrilling ride through the Lucanian landscape.SicilySicily, the largest island in the Mediterranean Sea, is a world of its own, offering a diverse landscape of coastlines, mountains, and magical towns such as Cefalù, Palermo, Taormina, Catania, Noto, Agrigento, and Syracuse. Palermo serves as the cultural and diplomatic capital of the region, while Catania stands as its business hub.A volcanic island and UNESCO World Heritage Site, Sicily boasts a rich collection of cultural and natural treasures. Highlights include the awe-inspiring Valley of the Temples, the active volcano Mount Etna, the stunning Duomo di Cefalù, and the picturesque islands of Stromboli, Bella, and Ortigia. The region is also home to the renowned Baroque Triangle in the Val di Noto region of southeastern Sicily, where the eight towns of Caltagirone, Militello Val di Catania, Catania, Modica, Noto, Palazzolo Acreide, Ragusa, and Scicli have been recognized by UNESCO for their outstanding examples of late Baroque architecture.Sicily's culinary scene is just as impressive. Indulge in traditional Sicilian cannoli, filled with sheep's milk ricotta cheese and always stuffed fresh to order. Take a street food tour to savor local favorites like arancini, and don't miss sipping on a glass of Nero d'Avola, one of Sicily's most famous wines. The region is also internationally celebrated for its top-tier agriculture and winemaking.For a taste of authentic Italian charm beyond the tourist trail, explore the towns featured in I Borghi Più Belli d'Italia—Italy's list of its most beautiful hidden gems. Tourissimo Tip–This is a great tip for all 20 regions of Italy. Find out more here: https://www.tourissimo.travel/blog/the-most-beautiful-small-towns-in-italyFood lovers will be delighted to know that Sicily is also home to 23 Michelin-starred restaurants, including three two-star establishments and twenty with one star.Tourissimo Tip–If you visit Corleone, you should definitely learn about the legacy of the Mafia. We in North America tend to have a romanticized view of the mafia, but for the locals, the history is more brutal. See some photos and learn more here: https://www.tourissimo.travel/blog/letizia-battaglia-groundbreaking-photojournalist-who-fearlessly-documented-the-mafia-in-her-native-sicilySardiniaSardinia, the second-largest island in the Mediterranean after Sicily, is a rugged, rural paradise known for its natural beauty, deep-rooted traditions, and ancient history. The island is home to features like the Apennine Coast, the Adriatic Coast, and the Apennine Mountains. Most of Sardinia's population lives in the capital region of Cagliari, but much of the island remains untouched, offering visitors a glimpse into authentic Italian island life.One of Sardinia's most fascinating distinctions is that the Barbagia region is recognized as a Blue Zone—an area with an unusually high number of centenarians. This longevity is attributed to the region's healthy diet, active lifestyle, and strong sense of community. For outdoor enthusiasts, inland Sardinia offers some of the best biking and hiking experiences in all of Italy.Tourissimo Tip–What is a Blue Zone? https://www.tourissimo.travel/blog/blue-zoneThe island's coastlines are just as enticing. Costa Smeralda is often described as paradise on earth, with stunning beaches like Spiaggia di Tuerredda, Cala Goloritzé, and Spiaggia di Porto Giunco perfect for sunbathing and swimming. Don't miss the La Maddalena Archipelago National Park (Parco Nazionale dell'Arcipelago di La Maddalena), a protected area with crystal-clear waters and pristine landscapes.Charming towns such as Alghero, Bosa, and Cagliari add to the island's appeal. Many of Sardinia's towns are nestled in the mountains located in the island's center, offering a peaceful and scenic escape.Cultural and historical attractions abound. Must-see sites include the Nora Archaeological Park, Bastione di Saint Remy, Parco Archeologico Naturalistico di Santa Cristina, and the Museo Archeologico Nazionale di Cagliari. For an unforgettable natural wonder, venture into the Frecce delle grotte srl and Neptune's Grotto, stunning sea caves accessible by boat or stairs carved into cliffs.Sardinia is also home to a unique ancient civilization. Scattered across the island are over 7,000 nuraghe—megalithic stone structures built during the Nuragic Age (c. 1900–730 BC). These mysterious, tower-like buildings are the island's most iconic symbol, and some scholars believe there were once over 10,000 nuraghe structures in total.Religious architecture also impresses, with highlights like the Cattedrale di Santa Maria Assunta e Santa Cecilia, the Church of the Holy Trinity of Saccargia, and the Basilica di San Simplicio showcasing Sardinia's spiritual and artistic heritage.Sardinian cuisine reflects its mountainous geography. Surprisingly, for an island, the diet leans more toward land-based ingredients than seafood. Signature dishes include Porceddu (roast pig), Fregola (a traditional Sardinian pasta), and the adventurous Casu marzu—a sheep's milk cheese intentionally infested with live maggots and considered a local delicacy. Sardinia also holds 16 one-star Michelin restaurants.To accompany these flavors, try a glass of Cannonau red wine, known for its high polyphenol content and potential health benefits, or the refreshing Vermentino white wine, perfect for warm Mediterranean days.Tourissimo Tip–Magic Trick or Pasta Making? https://www.tourissimo.travel/blog/magic-trick-or-pasta-making From the Alps to the Mediterranean, each Italian region is a world of its own. Want to see it all? Check out Tourissimo's amazing trip planning and Italian information at tourissimo.travel! Buon viaggio!From the Alps to the Mediterranean, each Italian region is a world of its own. Want to see it all? Check out Tourissimo's amazing trip planning and Italian information at tourissimo.travel! Buon viaggio! 

Rocco Esposito, anima e cuore di Bar Rosella a Melbourne, ci ha spiegato i segreti di questa ricetta "sbagliata tecnicamente, ma deliziosa".

Bobcast! Dr Kirk and Bob answer patron emails.This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/KIRK to get 10% off your first month.Become a member: https://www.youtube.com/channel/UCOUZWV1DRtHtpP2H48S7iiw/joinBecome a patron: https://www.patreon.com/PsychologyInSeattleEmail: https://www.psychologyinseattle.com/contactWebsite: https://www.psychologyinseattle.comMerch: https://psychologyinseattle-shop.fourthwall.com/Instagram: https://www.instagram.com/psychologyinseattle/Facebook Official Page: https://www.facebook.com/PsychologyInSeattle/TikTok: https://www.tiktok.com/@kirk.hondaMay 5, 2025The Psychology In Seattle Podcast ®Trigger Warning: This episode may include topics such as assault, trauma, and discrimination. If necessary, listeners are encouraged to refrain from listening and care for their safety and well-being.Disclaimer: The content provided is for educational, informational, and entertainment purposes only. Nothing here constitutes personal or professional consultation, therapy, diagnosis, or creates a counselor-client relationship. Topics discussed may generate differing points of view. If you participate (by being a guest, submitting a question, or commenting) you must do so with the knowledge that we cannot control reactions or responses from others, which may not agree with you or feel unfair. Your participation on this site is at your own risk, accepting full responsibility for any liability or harm that may result. Anything you write here may be used for discussion or endorsement of the podcast. Opinions and views expressed by the host and guest hosts are personal views. Although, we take precautions and fact check, they should not be considered facts and the opinions may change. Opinions posted by participants (such as comments) are not those of the hosts. Readers should not rely on any information found here and should perform due diligence before taking any action. For a more extensive description of factors for you to consider, please see www.psychologyinseattle.com

Matt wants Omaha dining options.

In this week's Spaghetti Shootout, Mark Boardman is back noodling around to find the right words, Ryan Muckenhirn is his collected self, Jimmy Hamilton is in a mood, and the trivia team takes pity. From movies that should have never been, to the best camo of all time, this episode is one spicy meatball. As always, we want to hear your feedback! Let us know if there are any topics you'd like covered on the Vortex Nation™ podcast by asking us on Instagram @vortexnationpodcast

Originally Aired April 25, 2025: Got bleach? Lab-grown human meat. Everything you wanna know about being an AMERICAN! Listen & subscribe to the show on Apple Podcasts, Spotify or Amazon Music. For more, visit https://www.93x.com/half-assed-morning-show/Follow the Half-Assed Morning Show:Twitter/X: @93XHAMSFacebook: @93XHAMSInstagram: @93XHAMSEmail the show: HAMS93X@gmail.com See omnystudio.com/listener for privacy information.

We've got more Blue Prince on the brain as we continue to explore and unlock more rooms, but we've also been rolling around in Katamari Damacy, strategizing some advanced tactics in Warside, and playing with balls in PegIdle! We also chat about Elder Scrolls IV: Oblivion Remastered screenshots getting leaked, PS5 prices getting increased in certain regions, details on Marathon, and more!

Look what you made me chewYou can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/barstoolyak