Podcasts about steak night

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Over the last several years, I have been thinking about food waste and food loss a lot. It's been a topic that we've seen in many spaces in the US and around the world. And it's interesting to compare how the US handles food waste with other countries. To that end, we will learn more about how Belgium addresses food waste in a conversation with an anthropologist and journalist, Dr. Kelly Alexander from the University of North Carolina at Chapel Hill. Her book, Truffles and Trash: Recirculating Food in a Social Welfare State, explores community driven solutions and policy around food waste. And Belgium's capital city of Brussells. Interview Transcript Let's start with your research in Brussels at a high end truffle restaurant... but you ended up in food banks and social restaurants and community kitchens. Tell us a little bit about the evolution. How did this project evolve to finding yourself in these new places? Yeah, it's a, a strange trajectory. I did not start out to be a food waste researcher. But how it started and how it's going, you know, that meme from 2018? This is like what I love to talk about when I talk to my food study students, because I started out, as a researcher, very interested in the development of haut cuisine. I had worked in a lot of restaurants. I had worked as a journalist for several food magazines. And the question that really animated me was how a truffle, this little spore on a fungus, has become one of the world's most expensive ingredients. And so I was doing ethnographic research in the kitchen of a Michelin starred truffle restaurant. And there is not that many of those, and one of them happens to be in Brussels, Belgium. And I'm in the kitchen there and I'm working on the line. And I usually have to specify to my students like it wasn't a stunt. Like you can't write to a Michelin star restaurant and say, 'Hey, can I come on in and work in your kitchen?' I had a lot of credentials as a journalist and as a chef first. What I did have going for me is that I was in a funded doctoral dissertation program, actually the anthropology program at Duke. So, I had funding to go and do that research in this kitchen. And there's probably no restaurant in the world, no matter how high end, that is not willing to accept some free labor. So, I'm working in that kitchen. I'm working with fantastic chefs. And what happens when you work at a super high-end restaurant is that is aesthetics are valued above all else. The food has to be really, really beautiful. And this restaurant charges extraordinarily. It's called La Truffe Noire. It's still in Brussels now. It's a truffle restaurant. The black truffle. Super high prices for very, very refined food. And in order to do that, a large part of my job was brushing priceless truffles, throwing away an unbelievable amount of very beautiful produce that would otherwise have been exceptionally valued in other contexts. And I come from a background - my grandmother was a Russian Jewish woman. She grew up in Brooklyn. She moved to Atlanta, Georgia after World War II. She taught me to cook, and she never threw anything away. And when I say that to people, I think they're like, oh yeah, I have a grandmother like that. But she really never threw anything away, like can of grease under the sink. The whole thing. Every little butt of a vegetable was saved for stock for later. And I was throwing away so much good food working in La Truffe Noire just making beautiful garnishes and vegetable carvings and things like that, that I started following the food waste around the city. I was wondering where all of this went. And I actually asked the chef in the restaurant, you know, we throw away so much food, would it be possible to give some of it to people who could really use it? And his response really interested me and changed the whole course of my research because he said, I am really willing to do that. However, I pay chefs to cook food and not to give it away. So, if somebody was willing to come here and pick it up, I'd happily give it to him. But I'm not going to pay people to go and do that. And I thought, well, I wonder what else is going on in this city in terms of this. Like where does all this food go? And I discovered I was doing this research at a fortuitous moment in the EU when the EU had just made this compulsory policy aimed at supermarkets. So, all large scale supermarkets across the EU were suddenly required to donate all edible but unsellable food. And the EU didn't give a lot of direction about how they could do that, and also didn't give the supermarkets any money. So, what happened as a result of that? Well, there were lots of local grassroots efforts communicating directly with supermarkets who were like, 'Hey, we're over here. We'll come pick up the food that you don't want to sell that's still good to eat. And we'll use it in our food banks and in our zero food waste popup restaurants.' And all the supermarkets had to do was get the food waste off their books. So, while I was there working in this truffle restaurant, all this other food waste activity was going on. And I discovered that's really what I wanted to be doing. I loved working as a chef, but I wanted to see what the possibilities were for recuperating food around the city. So, I changed. I changed everything I was doing pretty quickly. Oh, this is really fascinating. Thank you for sharing that. I know that the field of anthropology and other fields, you can start off on one project and discover that there's this whole new world that you didn't even realize until you started down the path. This is fascinating and I'm sure your advisor was thrilled to know that you wanted to change topic midstream. But it worked out. It worked out beautifully, it seems. It is true. I couldn't look away from the food waste to the point where I was taking pictures of the garbage can in the restaurant every day. And this big industrial garbage can filled with like priceless wild mushrooms. And a big part of my job is the restaurant made this dish. This is what changed my life. There's like a series of food journalists who talk about the dish that changed my life and what they're talking about is when you eat something super delicious and you have some kind of awakening, this is like the opposite of what happened to me. I am making this dish called Salad Stephanie. It's like a 40-euro salad that has a lobster tail in it and all these beautiful wild mushrooms, and it has eight spinach leaves. So, a big part of my job when I worked at La Truffe Noire was to hold up individual spinach leaves up to the light, and if they had any blemish or like a broken vein in them to throw it away. So, this is beautiful, this is like the best spinach that you could get. The best produce in all of Europe was coming to this restaurant and I was throwing it away. And I started taking photographs just to document all the food I was throwing away. And I couldn't look away. And actually my advisor, Dr. Anne Allison, in cultural anthropology at Duke, was really excited because I had been doing a project on aesthetics and now I was proposing a total change to do this much more political project about where food waste goes. So, she was like, yes, let us follow the food waste. This is so much more interesting. So that was kind of a nice nod that I was thinking in the right anthropological direction about food and value. Thank you. This is such an important uncovering that, you know, research isn't static. It's not linear. It takes deviations and it's in those deviations that you find the real truths. The real exciting things. Let's continue the conversation because I think there's so much more to uncover. In your book, Truffles and Trash, you describe a particular day of field work at a Brussels food pantry. It was a really powerful moment. And I will say, having worked at food pantries in different parts of the US, I recognize this story in a serious way. You mentioned that this moment turned into a tense moment around fish and pork. Can you describe this to our listeners and why did this experience stick with you? What did it teach you about the hidden social politics of food waste and redistribution? Yeah. I often frame, you know, I did this work back and forth to Brussels for about six years and certain moments just absolutely have stayed with me and haunted me in a lot of ways. And one of them was working at this food bank in a former hospital. So, there's a former hospital that had shut down. It was still like a hospital with rooms for sick people in a giant sick bay. And it had been turned into a kind of community residential center where people could rent rooms, they could use the kitchen to prepare their food. That had been the hospital's kitchen. And the bottom floor of it, which had been the whole emergency triage center, was turned into a thrice weekly food bank. So, I'm volunteering at this food bank and there's tons of food coming in from grocery stores. And this is Brussels in the summer. It's pretty hot outside. A lot of people go on vacation. There's a lot of expensive food coming in, including fish and pork, fresh fish and fresh pork. I am assigned to work on this station. The person who usually runs the station, who is my boss, is an older Vietnamese woman who's an immigrant herself to Brussels. And she is kind of giving me the ropes. And she has figured something out where she says, you know, we have to give equal things to equal people, right? And she's telling me this before anybody comes in the food bank. Yes, sure. We will give one to one to each person as the people are coming through the food bank. Brussels has a very high population of Moroccan immigrants, and this is due to historical factors. The Nation of Belgium invited Moroccan immigrants to help them build their subways in the '50s and '60s with the promise of citizenship, including they have an amazing educational system. It's a whole social welfare state, healthcare, everything. So, this is guaranteed to those Moroccan immigrants. What the Belgian government didn't do, and has been pretty clear on admitting, is create any social programming around those assimilation efforts. So, the generations of those people who came to build the subways are now a lot of them living on social assistance. That is who is coming through. A lot of Moroccan people who are Muslim, into this food bank. Muslim people typically have prohibitions against eating pork. So, we have fresh fish and fresh pork. There are women coming through, they're in hijabs, they're obviously presenting as Muslim and they are asking, could I have the fish please? And we were told to give the pork first and then the fish, because the fish is considered more valuable. And I am thinking, in my own head, oh, I'll just be an amazing social innovator here. Yes, of course. If you don't eat pork, please let me give you this fish. It is not occurring to me that other people coming through the line are considering this preferential treatment. So, I am giving fish to these Muslim women. One of them sees me in line and says, my friend is back there. Can you put aside a piece of fish for her? Yes, sure, no problem. I set it aside. A woman who is Flemish is coming through and she's speaking to me in Dutch and I'm handing her pork. Pork is super popular amongst Flemish diners. No problem. And she's pointing down and she had seen me put the fish away and said, can I have that fish? Well that fish is for someone else and she absolutely threw a fit. No, you can't do that. It's not fair. It's not just, you must give me a fish. Long story short, there's a whole tug of war between this package of fish. There's a security person at the food bank, which I had not considered why there would need to be a security person at the food bank who has to come in, break up this fight. It was, it was so humbling. I had not considered these factors. It's really on me. It's like you as a social scientist who's thinking it's not on me to innovate this food bank's pantry. I didn't follow directions. I thought I was doing a good thing. You know, the whole war over this fish. And when you see what it means to someone's culture to eat the foods that are appropriate to your culture, I would fight if someone was like, you can't have that matzo ball soup again. I'm going to take it away from you. There's no telling what I would do to get my hands on it. And I just felt in that moment, like I had done it all wrong. Like I had really misunderstood food waste distribution. But more than that, of course, I'm not the star of this story. If you are at the mercy of what is available and without choice... anthropologists spend a lot of time talking about the good life and what constitutes the good life and studying the good life. I would define the good life as being able to eat the food that you wish when you wish for it. If you don't have that and you are at the mercy of the state to decide what is appropriate for you, then you find yourself in these kinds of conflicts. And you see them, you said you could relate, you see them in food banks playing out all over the world. Yeah. First, Kelly, thank you for sharing that because I know that wasn't a fun story. I mean, I can only imagine the, the, the pain of you watching this scene unfold. I mean, that must have been difficult. Especially when the security guard is called in. Okay, that's tough. And realizing that there were differences in cultures that were clashing. All of that happening at the same time. And one of the things I pick up out of this story is that which is considered food that could be wasted, that could be redistributed, is not acceptable for all people. And like, how do we then make sense of that? Because you're in a culture where something is considered a good product...pork, but it's not considered a good product for other people. And so, you know, our food system, and I always say this about food banking in general, people complain about the foods that show up in food banks, in sort of a traditional sense. But it's just a reflection of the food system of that country, right? It just looks like what we have. And we may think that's not good, but it's, it's what you see in the grocery store often. And for all those reasons, I think there's such a richness to this story. So, thank you for sharing and also the humility it takes for telling that story too. I wanted to not be intrusive like any social scientist. I was there to share my time to do some participant observation research. Suddenly I had ignited this culture war amongst these two women, which is the least population I would want to affect. And you know, the security guard turned to me at the end of it, which is in the book and said, you get what you get. That is the policy. Yeah. If they want to trade when they get outside, you do not decide. You get what you get. That's how we do it. And I saw the wisdom of it in that moment. But at the same time, to your point, you see, sort of, like there have been much bigger tensions in Europe, especially around halal meat. You see it in France all the time, should McDonald's serve halal meat. And there's a certain very conservative contingent of Flemish people who are like, you can't tell us what we can eat. You can't tell us how we have to butcher our meat. And that's what I had seen firsthand happening in a food bank, which you think of as a place of lack where politics don't come, and politics are there. Yes, very much so. And the idea of equitable distribution; it can feel restrictive in some ways, but it serves a purpose. And like I said, I really appreciate you sharing that, and I think it's an important thing for all of us to understand the complexity of those environments. I want to move on and ask about sort of regulatory and legislative realities in Europe. So, Europe, as you mentioned, has this compulsory legislation requiring supermarkets to donate edible but unsellable food. While in the US food redistribution is often framed as charity. How does this policy difference shape what's possible? Yeah. This is the question. So, you know, one of the things I learned, even in that example. I always highlight like my worst, hardest, saddest day of participant observation in six years, which was that one. Which shows a kind of flaw in a food bank model. And sometimes I have students who say, oh, you hate food banks. I don't hate food banks. I think food banks have a lot of flaws. And what they do is continue to reproduce this structure of givers and receivers, right? Like there's, on one hand, one side of the equation are people who are giving food and on the other side who are people who were receiving food. And one thing this policy did this, like compulsory policy of forcing supermarkets... and you can't really force them, you can only levy huge fines with them. Which is... I am a big fan of policy with teeth, not just policy, but policy with teeth. You will have to pay a huge fine as a supermarket if you don't want to do this. And very few supermarkets have had to pay that fine as a result of this. There was massive compliance. But one thing I discovered was really better ways than food bank models, or that I think are better ways. In part because they're more equitable. And one of them is this concept of a social restaurant, which is very European, although you're seeing them spring up in the US more and more. So, a social restaurant, according to this model, is a government institution. It's funded by the government. And it has internship programs that people who are job seekers can apply to. They can learn skills on the job to work in restaurants, to work in the service industry. This is really important in a place like Belgium where there are two official languages, French and Dutch, but most immigrants come with only one, if any. And to be bilingual in a job market makes you far more competitive. So, you can learn this in these restaurants. You have language lessons. And then you also learn how to run a restaurant. The restaurant is entirely powered by this surplus distributed food from supermarkets, which gives you an idea of the scale. In my thinking, I was like, how can a couple of supermarkets possibly be giving an institution so much food that it could run a restaurant? The restaurant where I worked called Bel Mundo had four gigantic rooms of freezers, all of which had been donated, and they were turning away supermarkets. So that's how much food was coming in every day, just to say that. And so my greatest day of field work was called Steak Night. You wouldn't believe that you could find steak that was coming from a supermarket into a zero-food waste restaurant. And by the way, the restaurant sells meals at a lower cost. A lot of the meals were for pensioners. And also sliding scale. So, you know, one day I walked into the kitchen and there were 25 steaks, and they were fresh and they were going to expire in the next couple of days. And we needed to make them. The chefs were so excited. The chef trainees were so excited that diners were so excited about Steak Night. It was easily the happiest day of field work I'd ever had. People were dancing in the kitchen, we're playing music. It felt like we were doing something that was really luxurious and that's what that kind of policy can enable, right? There was a freezer full of unsold Christmas gooses from December that were then served for spring for Easter. That was like amazing. It's just another model. It's another way of doing things, right? That that policy made possible. Yes, and that's a great set of examples of how we can think about new ways of meeting these needs, using the surplus of our food system in creative and innovative spaces. And there's this possibility of training and development. I think there's something valuable there. You report that people in the US who talk with you about food waste, including your students, often ask, why don't we do this here? After everything you've seen, what's one realistic lesson or one small shift that communities in the US could adopt, right here, right now to rethink food waste? This the best question, and it is the number one question I get. Why don't we have this here? And we have seeds of some of it here already. I always point that out. One of the best programs I've ever seen is a program that is associated with the city's abattoir, which is a huge outdoor market that runs only on the weekends. And this grassroots group got together and said, you know, nobody's ever hanging out in this market during the week, we want to revitalize it. And one of the ways that they did it, just to get people to use the space more, was to take all the unsold produce. So instead of having vendors at the end of a market, and I think of my Carborro, NC farmer's market like this, at the end of the market, which is a pretty bougie farmer's market lots of chefs go there and get local produce. But at the end of the market instead of having farmers and produce vendors take home what they couldn't sell, they have an aftermarket. And the aftermarket turns that produce into edible meals. Everybody pays $5. There are people who come and cook the meal. If you cook the meal, you get to work for free, and it's a whole community workforce. It has had a tremendous effect. So, 60% of that market's food waste is now consumed. That's a big shift and it's happening at a local level. So, one thing, I think Michael Pollan's an amazing food journalist, but one of his great conclusions is that people need to grow their own food. And I'm critical of this. I don't think that's appropriate. I don't think that's a sustainable solution for a lot of people. But what I do think is sustainable in a market like that where there's food that doesn't sell, instead of throwing it away or taking it back or letting it rot, we could do something with it on the spot. And that's a little thing that makes a big difference. So, I am a fan of that. Food waste is one of the problems that is actually, in my view, best solved by local efforts because it's there, it's just sitting there. If you can move it around before it spoils you have won. If the ultimate goal is to just not throw away food. Now I do have students, I will say who are brilliant, who say stuff to me like isn't that neoliberalism? Look, yes. The answer's, the answer's yes. The answer's yes. If what your goal is, is to make sure that more edible food is not buried in landfills, which is bad for the environment and is not helping hungry people, it can be really effective. It can be really effective to say we don't actually have to overthrow the whole system while we're looking for better solutions. We can work within it. And that's probably my biggest takeaway is that even within a global industrial food system, there are lots of ways of moving food around from people who choose, who opt, who have the luxury of opting against it to people who would really like to have it. And it actually creates more equity instead of a culture of lack. I love your enthusiasm, and I love your vision of how we can work within the system to make it better for all people. Kelly, thank you so much for this engaging conversation. BIO Dr. Kelly Alexander is an assistant professor and George B. Tindall Fellow of American Studies in the University of North Carolina's College of Arts and Sciences, where she also co-directs the minor in Food Studies. She holds a bachelor's degree in journalism from Northwestern University's Medill School of Journalism and a doctorate in cultural anthropology from Duke University. She is a James Beard Award-winning writer and former editor at Saveur and Food & Wine magazines. Dr. Alexander's work has appeared in The New York Times, Newsweek, and O: The Oprah Magazine. She is also co-author of The New York Times best-selling barbecue cookbook Smokin' with Myron Mixon. Her research has been supported by the Mellon Foundation, the New York Botanical Gardens, Duke University, and the University of North Carolina at Chapel Hill. 

STEAK NIGHT SPECIAL | Boy Dad #362 ft. WAR MODE, Dustin & Tommy -- Rone, Francis and Harry took some friends out for red meat to celebrate 2025 -- #Ad: Download the Gametime app and use code BOYDAD for $20 off your first purchase. -- #Ad: Cancel your unwanted subscriptions and reach your financial goals faster with Rocket Money at https://RocketMoney.com/boy -- Follow us on our socials: https://linktr.ee/sonofaboydad -- Merch: https://store.barstoolsports.com/collections/son-of-a-boy-dad -- SUBSCRIBE TO THE YOUTUBE #SonOfABoyDad #BarstoolSportsYou 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/sonofaboydad

November 17th, 2025 Follow us on Facebook, Instagram and X Listen to past episodes on The Ticket’s Website And follow The Ticket Top 10 on Apple, Spotify or Amazon MusicSee omnystudio.com/listener for privacy information.

We got the third hour started with Mr Mikes Kind of Easy Trivia.    It was then time for Three Questions Too Many presented by Park Mazda.   Greg Wyshynski stopped by in the middle of hour two to give us all the latest news in the hockey world. He touched on the great surprise Jack Roslovic has been so far for the Oilers, touched on the passing of long time NY Post hockey writer Larry Brooks. He finished with all the latest articles he's been working on.   Patty from The Canadian Brewhouse was the final guest on today's show. He stopped by to promote the Brewhouse's upcoming 40oz Steak Night, which is November 22nd! Tickets are $49.99 per person (plus tax & processing fees) and can be purchased in-store or on OpenTable. Plus, every guest will receive a free bottle of The Canadian Brewhouse Steak Sauce.   The boys finished off the show with The Wrap from William Huff! 

Pat Kehdy from the Canadian Brewhouse hangs out with Matt Iwanyk and Tom Gazzola, talking about the Oilers OT win over the Flyers, the upcoming weekend in the NFL and the Grey Cup. Patty also talks 40oz Steak Night coming up at CBH (https://thecanadianbrewhouse.com/40oz.... The EST Hangout is presented by Sentinel Storage!

Patty Kedhy from the Canadian Brewhouse hangs out with Tom Gazzola and Matt Iwanyk talking Oilers tough road trip early in the season, the Jays off to the World Series to face the Dodgers and 40oz Steak Night at the CBH! The EST Hangout is presented by Sentinel Storage!

From the much-anticipated premiere of The Golden Bachelor, to Taylor Swift’s flashy date night, and Jennifer Lawrence’s… questionable confession, today's Morning Tea is piping hot. ☕ The Golden Bachelor finally lands on Aussie screens. ☕ Jennifer Lawrence makes a gross little confession about her friendship with Robert Pattinson. ☕ Taylor Swift cheers on Travis from the stands, and celebrates with a pricey steak. ☕ Keith Urban drops a cryptic new song that has everyone wondering if he’s sending a message ☕ Euphoria is officially coming back — with a time jump, new cast members, and some big absences. Once you’ve devoured this morning’s celeb stories, get your daily news headlines from The Quicky here. Our new podcast Watch Party is out now, listen on Apple or Spotify. THE END BITS Support independent women's media Follow us on TikTok, Instagram and Facebook. And subscribe to our Youtube channel. Read all the latest entertainment news on Mamamia... here. Discover more Mamamia Podcasts here. CREDITS Host & Producer: Ash London Executive Producer: Monisha IswaranBecome a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

Connie Johnson joined Wake Up Tri-Counties for the monthly edition of "Cambridge Happenings" to talk about what's happening in Cambridge from July to early August 2025. Cambridge is buzzing this summer with community happenings for all ages. The Cambridge Food Pantry welcomes donations at 123 West Exchange and opens its doors every third Sunday, while the Rotary gears up for the 22nd Annual Car Show with vehicle registration and a lively 50/50 raffle. Car fans can gather at College Square Park on July 17 and August 14 for Car Cruise'n nights and a special BBQ Cruise'n event on September 20. Valley View Club's Steak Night debuts monthly, requiring early reservations. Meanwhile, live music and a youth dance showcase promise entertainment and community spirit downtown.

This week on Average Joe, Jim Ramos sits down with Glen Dry from Man to Man Discipleship. Glen is a powerhouse in ministry, having launched impactful programs like Steak Night and Sportsman's Church. In this episode, he breaks down his bold and transformative approach that's been bringing men back into fellowship and solidifying their faith alongside other strong men. Visit for more information. Want access to an ad-free, early-release version of the podcast? Get it with Arena Access on Patreon.  Have questions you wish you could ask Jim about life, marriage, men's ministry, or manhood? Join his monthly live Zoom Q&A by joining The Locker Room on Patreon. This episode is sponsored by MTNTOUGH Fitness Lab, a Christian-owned fitness app. Get 6 weeks free with the code ARENA30!

ITL Hour 3: Coordinators speak, What does this offense do well? ITL Lunch-Time Confessions, Lopez not invited to Figgy & Reggie steak night. OG's Buy or Sell Week 16 Edition.

Welcome to the Paulding County Cast! I'm Melissa Carter. Here are this week's top stories: PC News: Life-Saving Heroes: Sergeant Wesley Mullins and Deputy James Williams were honored for saving a life on June 3rd. Heat Safety Tips: Stay cool during the heatwave with our essential tips. Airport Investment: $1 million investment in Paulding Northwest Atlanta Regional Airport to improve infrastructure. Weather: Hiram and Dallas Forecast: Sunny skies with highs in the 90s and lows in the 70s. Weird Story: Backyard Chickens Controversy: Des Moines reconsiders its chicken rules after a protest parade at City Hall. Events: Upcoming Events: Aug 8, 6pm: BlairOutLoud at Los Magueys Aug 17, 6pm: Steak Night at American Legion Post 111 in Dallas Oct 19, 11am: Out of the Darkness Walk in Hiram Sports: Olympic Highlights: Noah Lyles wins gold in a historic 100-meter final at the Paris Olympics. State/PC News: Hurricane Debby: Governor Brian Kemp declares a State of Emergency as Hurricane Debby approaches Florida. Join us for these updates and more on the Paulding County Cast! Subscribe now to stay informed. SOCIAL: Facebook YouTube Chapters 00:00 Life-Saving Award and Heroism01:52 Infrastructure Investments in Palden Northwest Atlanta Regional Airport04:06 Local News and Updates07:33 Sports News07:59 Hurricane Debbie and State of Emergency08:30 Podcast Information and DisclaimersSee omnystudio.com/listener for privacy information.

Hello and welcome to Chit & Chat: encouraging one another podcast. My guess today it's a lead singer for the group the Mighty One. We had a great conversation, Sharing about his group, his career and some songs. I am also playing some of his songs as well. A little about Tim; Tim Steinruck is a solo rock artist with 30+ years music and performance experience. Also as always THANK YOU to my sponsors, please check them out. Always fresh!! Open Daily, nearly 50 flavors!!! Lone Star Donuts, located in Silverdale WA, Port Orchard WA the number at the Silverdale location is 360-204-5021. Taquiza & Taquiza Street: They are both located in Silverdale, Taquiza is at the Kitsap Mall & Taquiza Street is a stationary food truck, both serve fantastic authentic food. Give them a call at for Taquiza call 360-698-4335 or Taquiza Street call 360-200-7315. The 19TH Hole Bar & Grill; a great place, fun atmosphere to check out, always great specials and themed nights as well like Steak Night, Taco Tuesday, Fish & Chips and live MUSIC!! . Stop by or give them a call and place your order at 360-813-3501. Check out Chico Chicken & Pizza, great tasting fried chicken & delicious pizza, call and place you order today at 360-550-4041. The Big Apple Diner 360-373-8242- they have over 30 shakes available & great tasting burgers too. Get transported back in time as soon as you pull up. Also if you are looking to improve your business with some amazing tumblers, t-shirts, signs, coffee cups, stickers, mugs & much much more then you have to check out the Dandelion Sticker Company, Amanda can bring you vision to a reality. You can email her @ dandelionstickerco@gmail.com or check out her Facebook page and you can see what she has done. Check out: https://www.etsy.com/shop/DandelionStickerCo Give her an idea and she can created it. Head over to my website at WWW.CHITNCHATPODCAST.COM, I have links to each one of these businesses. You have the ability to click on each on and get more info about each of these AMAZING businesses. Eat Well, Eat Local. If you haven't subscribed or are following the podcast, please do so. You can find us on Spotify, I-Heart Radio, and platforms. Also you can hear the podcast on Total Mixx Radio, which can be heard on WWW.TOTALMIXXRADIO.ORG, where it is played there as well during the week. It can also be heard on several other platforms and radio programs. I just trying to encourage people where ever they are, however I can. This podcast is always fun, encouraging and uplifting, I hope you can subscribe and follow, we are also now on Youtube. Thank you for your continued support & encouragement, The Chit & Chat; encouraging one another podcast is always and will always be about encouraging others. And if i can encourage 1 person, that is all that matters to me. I am so thankful to have this platform to do this. Until next time, encourage one another

Father's Day is almost upon us and the Dads figured every father needs some tunes to listen to while he is practicing his well-deserved self-care. So whether you are watching the grill or watching your kids mow the lawn we've got the Playlist to help you celebrate yourself.  Mentioned in This Episode: Stay-at-Home Dad Book Club Otter Pops HARDY on Jimmy Kimmel Live! Gary Allan "Tough Little Boys" Music Video Show Notes:                                09:52 Dad Life Sound Check - Dave is trying to wrap his head around being master of ceremonies for the summer instead of shipping the kids off to camp. Mick starts wondering about the bucket list differences between younger and older adults.         17:46 HARDY Report - Hardy appears on the Jimmy Kimmel Show and gives a free show that Dave attends afterwards  21:54 Farm Boy Update - Mick had a critter eat his new green beans and he is not happy about it. 23:21 The Dads share the eleven best songs to listen to on Father's Day. The list they put together is pretty wide ranging as it spans 35 years of different country music styles celebrating all things Dad and Father's. Believe it or not they only had one song show up on both of their lists. Can you guess which one it was?   Sources: Intro Music: ⁠⁠⁠⁠⁠⁠⁠“Dark Country Rock” by Moodmode⁠⁠⁠⁠⁠⁠ HARDY Report Theme Music: ⁠⁠⁠⁠⁠⁠⁠“Frantic” by Lemon Music Studio⁠⁠⁠⁠⁠⁠ Farm Boy Update Theme Music: ⁠⁠⁠⁠⁠⁠⁠“The Wheels on the Bus Rockabilly Style (instrumental)” by Mike Cole⁠ "Don't Take Much" by Jackson Dean "I Want to Do It All" by Terri Clark "That's My Job" by Conway Twitty "Steak Night at the Prairie Rose" by Silverada "Tough Little Boys" by Gary Allan "Even Though I'm Leaving" by Luke Combs "Daddy's Hands" by Holly Dunn "The Dollar" by Jamey Johnson "My Front Porch Looking In" by Lonestar "Daddy Doesn't Pray Anymore" by Chris Stapleton "Watching You" by Rodney Atkins "Drive (For Daddy Gene)" by Alan Jackson "Love Without End, Amen" by George Strait You can find the playlist on Spotify and via our website. You can find all of our back episodes on our webpage www.countrymusicdads.com. Follow us on Instagram and Facebook @countrymusicdads. And most importantly, please us a 5-star review and share the show with all of your friends.

In this week's episode, Eric and Justin get the great opportunity to connect with Mr. Sean Rodriguez. Mr. Rodriguez is the choir director at Southwest Legacy High School in San Antonio. Sean has such an interesting story of his journey into music, which continues to shape his purpose as a director. Listen in as both Eric and Justin pull back the layers of how Sean has made sure not to ignore his mariachi love and ability to be absent from his role in developing his choral kids. Sean lays out his convictions on how the art of music is neither tainted nor lost, yet it brings the this to get to the that. It's a conversation that will help invigorate the director and grow the ensemble. Please check out this week's episode to be encouraged and inspired. Enjoy and share!!! In Rotation:Eric- "God is Good" Forest Frank, Caleb GordonJustin- Brandon P "Trap Worship Vol. 1"Sean- "Steak Night at the Prairie Rose" SilveradaSupport the showConnect with us on Facebook, Twitter & Instagram: @podthescoreEmail: podthescore@gmail.com | The Score Podcast WebsiteSupport The Score on Patreon or PaypalMusic Credits:Intro: Justin McLean In Rotation & Outro: Ben Bohorquez - @jamin_music

Liam has a crack at the newest member of the team and he also gets mad about not receiving a Steak Night invite.See omnystudio.com/listener for privacy information.

“hamburger STEAK NIGHT” from Christian Church at Minden by MOVE Student Ministries. Released: 2023. The post hamburger STEAK NIGHT appeared first on Christian Church at Minden.

Today's recipe is How To Cook Filet Mignon Perfectly.Here are the links to some of the items I talked about in this episode: #adHow to Cut Filet Mignon SteaksHow to Dry Brine SteaksCast Iron SkilletProbe ThermometerSteak Compound ButterHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Put up your dukes and start swingin', because you're invited to a huge melee! This week, Trevin fears one cool traffic experience may shape how he sees the rest going forward while Amanda asks us all if we would rather be abducted by a psychopath or aliens. Then, we put all of your physical training to the test, as we take on two stories ending in mult-person brawls. Today's Stories: B-I-N-G-OW! Steak Night at the Golden Corral Follow us on Instagram: https://instagram.com/livelaughlarcenypodcast/ Follow us on Facebook: https://www.facebook.com/LiveLaughLarcenyPodcast/ Follow us on TikTok: https://www.tiktok.com/@livelaughlarceny Follow us on Twitter: https://twitter.com/livelaughlarcen Learn more about your ad choices. Visit megaphone.fm/adchoices

Rach is spicing up your next steak night!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Not to be mean, but we will murder you in the dark… make a note of that. With guests Ashlen and Moussa.

This episode (S6:E88) we talk about the upcoming music performances from host Dangerous Doug at the Bulldog Brew Coffee shop Steak Night on Saturday, July 16, 2022. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/lunchwithdoug/message

A middle eastern twist to help spice up your next steak night!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rachael spices up your next steak night!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Wine & BBQ With Erin Feges - Episode 2 Wines discussed in this episode: Don't Forget to Soar - Southold Farm + Cellar - A Texas Hill Country Winery in Fredericksburg: https://southoldfarmandcellar.com Lambrusco "Vecchia Modena", Cleto Chiarli - 2020 Von Donabaum Gruner Vetliner: Volker Wine Co. - https://www.volkerwineco.com/ Veteran Friday Donation: Purchase a gift card here: https://squareup.com/gift/QX5WWWCFGN8F6/order . Please use erin@fegesbbq.com as the recipient address and we will apply your donation/gift card to the balance of a Veteran Friday event. $350-$400 covers an entire Veteran Friday (approx 25-30 meals) but any amount will go a long way. The outpouring we've received this week to help support veterans has been tremendous! Also, they are hosting our first Guest Chef Takeover on March 12 with our Finnish friend Aki Kinnunen and will be pouring a special wine - Southold High Speed/Low Drag Barbera/Merlot blend. Saturday March 12th - 5pm - pm Pre-order the Chef Takeover meal here: https://checkout.square.site/buy/YAKRPAD46DICWHGGATIDW6KX Sign up for the newsletter at the bottom here:https://fegesbbq.com/ Wednesday nights are Steak Night at Feges BBQ Spring Branch Learn more about Lambrusco here: https://tinyurl.com/mr2276hj

On this week's episode, Tony and Fingers review Benchmark Full Proof Kentucky Straight Bourbon Whiskey and The Griffin's Piramide cigar. Tony Katz and Fingers Malloy (http://eatdrinksmokeshow.com) host Eat! Drink! Smoke! (http://facebook.com/eatdrinksmoke) recorded live at Blend Bar Cigar (http://blendbarcigar.com) in Indianapolis, IN. Domino's Pizza is going to start "tipping" customers $3 if they order online and choose carryout. Why is this happening? How long will it last? A huge fight broke out at a Pennsylvania Golden Corral restaurant during their "Steak Night." What started it? Why did it happen? Why are people so angry? Valentine's Day is right around the corner, and nothing makes a celebration of love complete like a good bourbon and cigar. Tony and Fingers offer up some suggestions to help make your Valentine's Day the best one yet! All that and much more on episode 171 of Eat! Drink! Smoke! Follow Eat! Drink! Smoke! Twitter: https://twitter.com/GoEatDrinkSmoke | @GoEatDrinkSmoke Facebook: https://www.facebook.com/eatdrinksmoke | @eatdrinksmoke IG: https://www.instagram.com/eatdrinksmokepodcast | @EatDrinkSmokePodcast The Podcast is Free! Click Below! On Apple Podcasts (http://bit.ly/eatdrinksmoke) On Amazon Music (https://music.amazon.com/podcasts/09697f78-947d-4008-92f6-18f6b241774a/Eat-Drink-Smoke) On Stitcher (https://www.stitcher.com/show/eat-drink-smoke) On Spotify (https://open.spotify.com/show/6Qf6qSmnpb5ctSMEtaB6lp)

Rachael is spicing up steak night!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Topics:- Lightning and Trees- Jon's got the biggest tree- Michael K Williams- Ivermectin- Jean-Pierre AdamsScenes:- Jon's (Dead) Tree- Tandi's Steak Night- Safe HarborWe have opinions and you're gonna hear them! Follow our characters down rabbit holes in our fast-paced improv shows.Hosted by Amechi Ngwe, Antoine W.B, Jon Myles, and Tandiwe Kone.Edited by Antoine W.BHosted on Mocking Bird Network

You can now get some sweet Oh, I Like That merch! Check out our store at Teepublic and buy some things!Also, we want your gift recs! Please send us your favorite things to give (and be given) that do not come from big box stores or chains (including Amazon). Email us your recs at OhILikeThatpod@gmail.com or DM us on Instagram or Twitter @ohilikethatpod. We had a nice long talk with freelance writer Britni de la Cretaz, one of our favorite people on Twitter and also the co-author (with Lyndsey D'Arcangelo) of the new book Hail Mary: The Rise and Fall of the National Women's Football League. Britni told us about what it was like to research the league and write the very first book about this watershed moment in sports history. We also talked about the intersection of gender, sexuality, media, and sports. It was a blast and the book is great!This episode was produced by Rachel and Sally and edited by Lucas Nguyen. Our logo was designed by Amber Seger (@rocketorca). Our theme music is by Tiny Music. MJ Brodie transcribed this episode. Follow us on Twitter @OhILikeThatPod.Things we talked about:The NBA Would Like You to Stop Talking About Kyrie Irving by Will Leitch for New YorkAlmost Undefeated: The Forgotten Football Upset of 1976 by Britni de la Cretaz for Longreads“Born to Play” on HuluHow One Women's Football Team Took Control Away From the Men by Briti de la Cretaz and Lyndsey D'Arcangelo for Sports IllustratedBritni's work at Vice (some edited by Rachel)

The guys discuss the DeRozan "era", does Patty deserve his # retired, Cowboys camp/hard knocks, and we review a legendary spot for steaks.

Paul Massey is on a wild night out. He's being filmed by a TV crew, but the evening will change his life forever. A rival threatens to muscle in on his territory, but Massey is having none of it. And he spots a new money making venture. This podcast contains strong language and descriptions of violence. Presenter: Livvy Haydock Series Producer: Paul Grant Producer: Oliver Newlan Assistant Editor: Ciaran Tracey Technical Production and sound design: Craig Boardman Editor and executive producer: Carl Johnston

The Greens are moving to Big City! Hence the title of the show! Big City Greens. Chandler is joined by Scott Sandler, Micah Hirsh, Andrew Reyes and Joseph Machado (who owns and operates an actual farm!) to talk all about the Houghton Brothers' hit animated comedy about two fun-loving country kids adjusting to life in the big city! And due to a random discrepancy between Disney+ and YouTube, we actually ended up covering THREE 11 minute episodes! Go check out Joe's farm! Buy some soaps and candles! https://machadofarmfoundation.org/

Louis Stang popped into the studio to talk about the upcoming Telemiracle Steak Night that the Kinsmen & Kinettes are putting on with the help of Three Trees Bar & Grill. Any feedback Text me! 587-217-8500

$12 if you buy your ticket early. $15 at the door. The band starting at 7pm. Kid friendly and have fun. Mattoon moose lodge 803 on Broadway --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/james-silas0/support

Blackwolf Run® and Whistling Straits challenge the pros while providing the amateur golfer a fair and unforgettable test. All four courses between the two venues were chosen for 2019/2020 America’s Top 100 Greatest Public Golf Courses by Golf Digest. Created by legendary golf course designer Pete Dye, they have hosted three PGA Championships, among other major PGA and LPGA events. In 2020, The Straits at Whistling Straits will host the ever favorite Ryder Cup. Destination Kohler is a bucket list golf trip resort that will leave you and your buddies with an unforgettable experience.Guest Link on TripCaddie.com: https://www.tripcaddie.com/united-states/kohler/golf-resorts/destination-kohlerSubscribe today to get weekly golf trip goodness delivered straight to your ear bones! Key Take-Away’s From This Episode:The host of the 2020 Ryder Cup – Whistling Straits is walking ONLY (take a caddie for the best experience) Take advantage of one of the packages at Kohler to get the full golf experience – complimentary replays on both the Meadow Valley and Irish courses!Great golf offered at Destination Kohler but don’t forget all of the activities that your group can do outside of golf. Key Resources Mentioned:The American Club is the original hotel on property and is Five Star/Five Diamond (https://www.americanclubresort.com/lodging/the-american-clubThe Inn at Woodlake is a great buddy trip option with multiple room configurations to accommodate all size groups (https://www.americanclubresort.com/lodging/inn-on-woodlake)Lots of options for food. Steak Night? Mike suggests trying the restaurant at Black Wolf Run for a steak that will not disappoint. The Immigrant Room (https://www.americanclubresort.com/dining-directory/the-immigrant-restaurant) and the Horse and Plow (https://www.americanclubresort.com/dining-directory/the-horse-plow) and the Wisconsin Room ( https://www.americanclubresort.com/dining-directory/the-wisconsin-room) are all great options for the group as well .Want to try something a little different away from golf? Your group can take advantage of the great salmon fishing on the property in the Spring and the Fall. Fly fishing lessons are also offered. Also, the property also offers a Three Star spa to “work out the kinks”. https://www.americanclubresort.com/spa/kohler-waters-spaGuest Give-Away:Mention The Golf Trip Authority Podcast and receive…For groups of eight or more, you will receive a personalized tour of the Champions locker room along with a Ryder Cup hat for your groupGuest Contact Information:https://www.americanclubresort.com/golfFor Reservations: 1-855-444-2838 Sponsor Links:Organize your group’s golf trip information all in one place with TripCaddie’s Golf Trip Manager Golf Travel has never been easier withSupport the show (https://www.tripcaddie.com)

Mike and the Moonpies front man, Mike Harmeier was singing in bars by his early teens.  Don’t take my word for it though.  Just check out their song, “Steak Night at the Prairie Rose” and that should give you a pretty good idea of just who Mike Harmeier is. Mike and the Moonpies were once known as Austin’s premier dancehall band with several residencies around town before more recently taking their show from coast to coast. One of the things that sticks out to me about the Moonpies is their use of “twinning” on steel and lead guitar on several of their songs.  If you don’t know what twinning is, never fear.  We discuss it a little further in depth in the episode. Their latest record, recorded at world famous, Abbey Road studios in London entitled Cheap Silver and Solid Country Gold is chock full of great songs and if you haven’t downloaded it yet, I highly encourage it. So here we go with episode #73 of The Troubadour featuring our interview with Mike Harmeier, frontman of Mike and the Moonpies. Mike and the Moonpies website: https://www.themoonpies.com/ Facebook: https://www.facebook.com/mikeandthemoonpies/ Instagram: https://www.instagram.com/mikeandthemoonpies/ YouTube:  https://www.youtube.com/channel/UCM44hv-aQzBlyprl47f8XyA How YOU can support the podcast! If you’re interested in supporting the podcast and helping us FREE CARLY from the bondage of editing every episode CLICK HERE and help us hand off this part of the process to a third party!   To sign up to be a tTP Donor and get access to some great rewards including free music, podcast T-shirts and other swag from the hosts, CLICK HERE!   You can listen to our wonderful podcast by clicking on any of the following links: The Troubadour Podcast Website, Apple Podcasts, Google Play, Spotify, Stitcher, Podbean  

Talking about the wonderful and not so wonderful pubs in the JD Wetherspoons Chain with Carla Wasilonek. Instagram - @booze_house_tales Email - boozehousetales@gmail.com Podcasting isn’t hard when you have the right partners, and the team at Buzzsprout is passionate about helping you succeed. Join over a hundred thousand podcasters already using Buzzsprout to get their message out to the world.Let’s create something great, together!https://www.buzzsprout.com/?referrer_id=581635

Mike and the Moonpies are a Austin, Texas based band. I chatted with the band's frontman Mike Harmeierchanneling and their producer/engineer/manager Adam Odor. We talked about how the two started working together, their creative dynamic, making a record at the legendary Abby Road Studios, and the Texas dancehall scene. To keep up with Mike and the Moonpies and the Dan Cable Presents Podcast, please check out the links below. Track Listing: "Might Be Wrong" "Steak Night at the Prairie Rose" "Cheap Silver" Website: www.themoonpies.com www.dancablepresents.com Instagram: @mikeandthemoonpies @dancablepresents Youtube -- Pickathon Interview w/ Mike https://www.youtube.com/watch?v=WTd2auBij4E

Ich hoffe Ihr habt das Osterwochenende gut überstanden und seid bereit für eine Folge des Podcasts im freiem Zimmer! P.S. Ich arbeite immer noch hart an einer guten Lösung für alle Android-User

Is Salad a key ingredient on a Steak Night plate | Olly’s Crazy, Carefully, Worded, Cryptic, Music Challenge | Tom’s UBER update | Have you got a hard to pronounce name? | Olly’s outrageous snake claim Instagram | Facebook | Twitter | Triple M App

Visit our new Podcast/Audio portal at http://dittytvradio.com for 24/7 audio music entertainment and our complete catalog of on demand podcasts. Mike and Moonpies sits down and talks about his most recent album, Steak Night at the Prairie Rose, and moving from Houston to Austin.

Episode 136: This is our fourth installment in our series on life coaches. Today's featured guest is the engaging Melanie Curtis. Not only is Mel a life coach, but she's also a professional sky diver. She is so fun and over-the-top inspiring. We had a GREAT conversation. Our featured artist on this episode is Mike Harmeier, frontman for Mike and the Moonpies. #liveonpurposePurchase the recent album from Mike and the Moonpies, Steak Night at the Prairie Rose: https://amzn.to/2KHO9DsThanks to greetfully.com for making this episode of the Defining Audacity Radio Show & Podcast possibly. Greetfully.com is making greeting cards EASY! Check them out (and use the promo code: liveonpurpose): https://www.greetfully.com

Show #412   Mike and the Moonpies - Steak Night at the Prairie Rose  (Steak Night at the Prairie Rose) Caroline Cotter - When I Think Of You  (Home on the River) Paul Luc - War Is Hell  (Bad Seed)  Motel Mirrors - I Wouldn't Dream of It  (In the Meantime)    (mic break) Courtney Marie Andrews - Lift the Lonely from My Heart  (May Your Kindness Remain) Ross Cooper - I Rode The Wild Horses  (I Rode The Wild Horses)   Rod Picott - Better Than I Did  (Out Past the Wires)   Mike and the Moonpies - Road Crew  (Steak Night at the Prairie Rose) (mic break) Paul Luc - Restless Mind  (Bad Seed) Caroline Cotter - Peace Of Mind   (Home on the River) Eric Schmitt - Little Town Blues   (Unraveling) Motel Mirrors - Things I Learned  (In the Meantime)  Ross Cooper -Another Mile   (I Rode The Wild Horses) Courtney Marie Andrews - Kindness of Strangers (May Your Kindness Remain) (mic break) Tommy Emmanuel - Watson Blues  (Accomplice One)

On episode 41, Mike Harmeier, lead vocalist and chief lyricist behind Austin’s Mike & The Moonpies returns. On this episode, we talk about our favorite George Strait songs, the band’s upcoming album Steak Night at The Prairie Rose (in which they worked with Adam Odor at Yellow Dog Studios), writing the song “Country Music’s Dead” … Continue reading Episode 041: Mike Harmeier of Mike & The Moonpies Returns →Support the show (https://www.patreon.com/thomasdmooney)

On this week's episode of WORST COLLECTION EVER, Jen and Shawn discuss: World’s Finest Comics [vol 1] #286 (1982) Topics include: - why didn’t they call Doctor Fate? - Wonder Woman and her Prince healing ray - Batman cracks the jokes - its Steak Night tonight - Lucius Fox is the old dude from UP Please rate, review, subscribe and tell a friend! Email us at worstcollectionever@gmail.com Continue the conversation on Twitter @angryheroshawn and @JenStansfield http://bit.ly/wcepod

This week Justin and Karissa breakdown Scrubs season 8 episode 2 “My Last Words.” Some topics they talk about include: the uniqueness of this Scrubs episode, the acting and dialogue, flare guns and more! Timestamps: My Last Words: 1:52 Outro: 46:38 Thank you so much for listening! Please subscribe if you haven’t, and if you enjoyed this podcast please consider leaving a review. It helps out so much! Email Justin and Karissa - MyScrubsPodcast@gmail.com Follow Justin on Twitter @justinbuchanan and Instagram @justinjbuchanan Theme song by Stooshy - find him on Instagram @ohstooshy