Podcasts about Stilton

Doreen Greenwald, President of the National Treasury Employees Union (NTEU), joined the America's Work Force Union Podcast to discuss the threats facing federal workers' collective bargaining agreements, the impact of budget cuts on IRS operations and the importance of protecting federal employee data. Pat Gallagher, President of the North Coast Area Labor Federation, joined the America's Work Force Union Podcast to discuss some of the recent challenges facing the steel industry, such as the Cleveland Cliffs' facility closures, the significance of the rail mill in Stilton, Pa. and the upcoming Ohio AFL-CIO Legislative Conference.

Podcast of the PCR Sports show broadcast every Friday at 6pm (UK time) on: 103.2FM in Greater Peterborough (UK), Smart Speaker 'Play PCRFM', download the PCRFM app or ⁠⁠⁠⁠⁠⁠www.pcrfm.co.uk⁠⁠⁠⁠⁠⁠ - Click Listen Live⁠⁠⁠⁠⁠⁠https://linktr.ee/PCRSports⁠⁠⁠⁠⁠⁠This episode:Dipam Joshi and Nigel Cole with special guests Steve Ambler, Richard Harding and Roz Roden from the Stilton Table Tennis Club

Why not buy a board game from our sponsors Kienda: kienda.co.uk/polyhedroncollider Warning: This podcast contains strong language and adult content  In this episode of the Polyhedron Collider Cast, the team dives into the latest board game news, reviews, and some seriously unexpected topics, like geese! Tune in as we discuss playing the Warhammer 40k Space Marine VR experience, review a cheese board of games, and design the Dunelm board game. We take a deep dive into the strategic and resource-management game Inventors of the South Tigris, asking is it a worthy end to the South Tigris trilogy. We then take a look at Fromage a quirky worker placement game about making cheese. Is it as rich in flavor as it sounds or does it stink like a ripe Stilton? We round off the cheese theme with the Rats of Wistar, is it a bad game, or are Sid and Rory just bad gamers? Games Mentioned 00:00:34 Untitled Goose Game 00:04:02 Space Marine VR Defenders of Avarax 00:11:07 Inventors of the South Tigris 00:32:36 Fromage 00:46:15 Rats of Wistar 01:07:30 Dunelm the board game   ⭐Show Sponsor: Kienda When you sign up to an account with Kienda use this link to bag yourself a wee discount and help support the show.  Let's face it, you were going to buy a board game anyway

Today's poem, whose full title is “Stilton and Milton; Or Literature in the 17th and 20th Centuries,” has something for book lovers and cheese lovers alike to dig in to. Chesterton once wrote that “poets have been mysteriously silent on the subject of cheese,” and he then set about rectifying that state of affairs through poems like these. Happy reading. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit dailypoempod.substack.com/subscribe

Pete and Mark Collins Port and Stilton Sessions on Stomp Radio from 27-12-24

The Wonderful World of Wine (WWW) Episode 278 Hosts Kim Simone and Mark Lenzi explore all things wine with you! Christmas/Holiday wine traditions around the world

One. Thousand. Shows. Whilst we try and get our head around that fact, let's all enjoy nine tracks from 999, The Okmoniks, Night Court, Remember The Monsters, Jeremy Messersmith, The Dogs, The Young Hearts and The Sex Organs.999, Dark Voice of Jeff, Comedy Suburbs, Skype issues, Tony has your Facebook comments, Sam, first show, specials, Punk and Disorderly radio show, Bluesky, last week, Alcohol practice, CPU fan issues, new phone, Thai meal, Forest, Dukes Arms, Melton Mowbray, Stilton, Dark chocolate, From the Vaults, beds, Tony's International Gig Guide, this week, Wedding band, pre Christmas meal, Punky celebration meal!, Heartland Punk?, no Izzatwat, Quiztime for Tony and a reminder of the ways you can listen.Song 1: 999 – High Energy PlanSong 2: The Okmoniks – Sorority Club SongSong 3: Night Court – Gong ShowSong 4: Remember The Monsters - ToxicSong 5: Jeremy Messersmith - 666Song 6: The Dogs – Do Anything You Wanna DoSong 7: The Young Hearts – Hell Or High WaterSong 8: The Sex Organs – Where Is My DildoSong 9: 999 – My Street Stinks

Is it dangerous to eat moldy bread?

Send us a textEpisode 159So, I've just come back from the UK, right? Honestly, I've eaten so much cheese, I'm practically sweating cheddar. I'm talking the full Monty – Brie, Stilton, Red Leicester – the whole cheese board. It's like I went on a one-man mission to prop up the British dairy industry. You know it's bad when you have a full English breakfast, and you're sprinkling cheese on your bacon. I was that guy.And let me tell you, when you're not used to it, your stomach goes, "Nah, love, we don't do this anymore." I'm in Japan, right? Lovely country, great food, but they're mostly lactose intolerant. This means I'm safe from the dairy demons. You know, the moment I touched down in the UK, it was like my body went, "Well, there's no lactose intolerance here, is there? Fill your boots!" Before I knew it, I was ordering triple-cheese pizzas like they were going out of fashion.By the end of it, I was having cheese dreams – and not the good ones where you're floating on a cloud of mozzarella. No, it was like I was being chased by a giant wheel of Wensleydale down a hill, with no escape. It was a cheesy nightmare. But could I stop? No chance! Cheese became my best mate, and I was like, "Just one more slice, come on." Like a junkie, but with cheese.Anyway, I get back to Japan – and I'm lugging around an extra two kilos of pure cheese weight. I swear to God, if the cheese had any more power over me, I'd have to apply for dual citizenship. The thing is, the Japanese are mostly lactose intolerant – God bless 'em – and thank God for it because if I lived in a country that embraced dairy the way the UK does, I'd be banging on even more than the two kilos I already did. I'd have a dedicated cheese fridge, a fondue fountain in the kitchen, and be mainlining cheddar in the mornings.But here, in Japan, it's all rice and fish. Proper food, innit? I've never been so happy to see a plate of sushi in my life. It's like my stomach took a bow and went, “Finally! Some bloody relief!” Honestly, my body feels like it's been through a traumatic experience – a cheese-induced hostage situation, and it's only just come out the other side.And then – wait for it – my old employer here in Japan gets in touch. “Fancy coming back to work?” Coming back?! Mate, you had me stuck in endless meetings with nothing but vending machine coffee and "ganbatte" pep talks. No, ta, pal! The last time I worked there, I nearly lost my mind from the company-wide emails about whose bento smelled like fermented nightmares. I'm not going back to a place where the daily excitement is a new brand of instant ramen in the breakroom. No way, mate, I've just survived the cheese apocalypse; I'm not signing up for round two in the land of never-ending overtime.So here I am, two kilos heavier, recovering from a dairy binge, and politely telling my old boss in Japan to jog on. Japan, thank you for your lactose intolerance. You've saved me from a life of cheese addiction and workplace purgatory.Music: Kulashaker -HushJames - Getting Away wit ItSupport the showInsta@justpassingthroughpodcastContact:justpassingthroughpodcast@gmail.comArtwork @digitalnomadicart on Insta

Viktor Devonne speaks to one of our burlesque patron saint of the 90s Purris Stilton, who carries on the hot pink torch of the socilliates-stepping-out-of-cars of olde in Omaha, Nebraska.  Viktor and Purris talk about double standards in sex tape entrepreneurs, the origin of Von Gorgeous, jiggly breasts, bimbofictation, "fluff," the intellect of lip sync, unsolicited advice, being assumed straight at the gay bar, buckin', high glam, complicated reclamation, yelling f slurs from a car at boys, white privilege, and all so too many things as we let the recorder keep going for a lot of nonsense. This chat was recorded on July 25, 2024. Give love to the folks... Purris on IG: https://www.instagram.com/purrisstilton/ Purris on FB: https://www.facebook.com/purris.stilton.9 More Viktor: http://www.instagram.com/viktordevonne More WEBurlesque: http://www.instagram.com/weburlesque FOOTCLOTHES! Get 10% off your order with the code VIKTORDEVONNE at www.footclothes.com @footclothesofficial

This (usually) blue-veined cheese is one traditional product that's changed with the times. Anney and Lauren dig into the science and history of Stilton cheese, including both Welly Wangin and microbiology.See omnystudio.com/listener for privacy information.

Astonishing (?) facts about parking tickets, home appliances and TV dinners plus news on Stilton cheese and the strange tale of a 110 year old rubber ball. And if that isn't enough there is plenty of good mustic.

A creamery which has been producing Stilton since 1780 is due to close its doors with the loss of 60 jobs. Tuxford and Tebbutt in Melton Mowbray is owned by the farmer co-operative Arla, which has been trying to sell the creamery as a going concern. They've blamed the closure on what they say is a decline in the speciality cheese market. Dairy industry analyst Chris Walkland explains what's happened. There's been some debate about whether this wet spring has had an effect on the bee population. Ian Campbell is a spokesperson for the British Bee Keepers Association. He says this has been a challenging year for honey bees. A farmer who switched from intensive cereal production to wildflower meadows, and open access to walkers, says the farm is now just as profitable as when he was feeding people. Chris Skinner runs High Ash Farm just outside Norwich. He says even though he's not producing food, he feels he's still giving people a valuable benefit...and many visitors are happy to donate to support his wildlife work. Anna Hill joined him for a walk in the meadows. Scottish raspberries are famed for their flavour and quality...But disease, labour costs and supermarket prices mean the industry is taking a beating, with some growers pulling out or cutting production. Now the James Hutton Institute is developing varieties and growing techniques which can solve at least some of these problems. Richard Baynes has been to Invergowrie on Tayside to find out more.

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder's personal collection. The exhibit includes a George Jones and Sons Cheese Cover. This decorative glazed majolica ceramic cheese cover was intended for serving Stilton cheese and was made between 1866 – 1886 in Stoke-on-Trent in Staffordshire, England. Today, George Jones and Sons Company pottery is incredibly valuable, and highly sought by collectors. Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/ Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

Mark Stevens' story begins in the quaint town of Melton Mowbray, known for its pork pies and Stilton cheese, but today, it's also becoming known for Mark1 IT Solutions. Mark's journey is a testament to the challenges and triumphs faced by many in the MSP sector. Joining us on the podcast, Mark openly shares the hurdles he encountered when transitioning from a traditional break-fix IT support mentality to a managed services provider (MSP) model, a shift that required significant changes in both mindset and operations.  During our discussion, Mark Stevens candidly discusses how his business, which he had been leading for about seven years, had only recently begun to identify as an MSP. This shift came with its own set of challenges, particularly as the business approached the COVID-19 pandemic. The pandemic initially brought a surge in demand for Mark1 IT Solutions' services as businesses scrambled to set up remote work capabilities. However, the reliance on project-based income soon proved unstable, leading Mark to seek external guidance and support.  What makes Mark Stevens' story so impactful is his openness about the personal and professional growth necessary to navigate his business through turbulent times. He shares that a major turning point came when he engaged with various communities and resources, such as CompTIA and Tech Tribe, and eventually our MSP growth hub. This engagement not only broadened his perspective but also embedded him deeper into the MSP community, facilitating a collaborative and supportive environment that was crucial for his development.  Mark's journey is filled with learning experiences, from understanding the importance of monthly recurring revenue to embracing the MSP model fully. He explains how adopting new operational frameworks and focusing on self-development, including insights gained from reading "The Chimp Paradox," helped him reshape his approach to business management. This reshaping was not just about business strategies but also about personal growth, tackling challenges like ego and imposter syndrome that many business owners face.  A significant part of our conversation highlights the value of reaching out for help and how this has been instrumental in Mark Stevens' success. He emphasises the importance of getting out of your own way, a phrase that resonated with him deeply and one that he credits for much of his recent business achievements. This concept of self-awareness and stepping back to allow professional support to guide his decisions has led to substantial improvements in both the operational efficiency and profitability of Mark1 IT Solutions.  Today, Mark1 IT Solutions is not only surviving but thriving, with plans to expand the team further and reach new heights in terms of revenue and service quality. Mark Stevens attributes much of this success to the support structures and networks he has embraced, underscoring the importance of community and expert guidance in the MSP industry.  For any MSPs out there feeling stuck or unsure of the next steps, Mark Stevens' story is a powerful reminder of the strength found in vulnerability and the success that comes from seeking help. His journey is a clear illustration of how transformative it can be to get out of your own way and allow structured, expert guidance to lead the way in scaling your business.  Connect on LinkedIn HERE with Ian and also with Stuart by clicking this LINK  And when you're ready to take the next step in growing your MSP, come and take the Scale with Confidence MSP Mastery Quiz. In just three minutes, you'll get a 360-degree scan of your MSP and identify the one or two tactics that could help you find more time, engage & align your people and generate more leads.  OR   To join our amazing Facebook Group of over 400 MSPs where we are helping you Scale Up with Confidence, then click HERE  Until next time, look after yourself and I'll catch up with you soon!   

Un nouvel épisode aujourd'hui avec l'éleveur de fromage Jean-François Antony pour déguster le fromage anglais le Stichelton !J'adore les heureux hasards de la vie et de mes rencontres avec la Crème Anglaise !  Récemment en Angleterre dans le Nottinghamshire, pas loin de Sherwood Forest pour visiter ma sœur Rebecca, elle m'a fait gouter un fromage bleu qui ressemblait beaucoup au Stilton mais qui n'est pas !  Ce fromage est fabriqué dans la laiterie à côté de son cottage sur le domaine de Welbeck ou elle fait une formation de boulangerie @schoolofartisanalfood. Je me suis rendu compte que c'était le Stichelton servi par la fromagerie Antony lors du banquet à Versailles à l'honneur du Roi Charles et la Reine Camilla en septembre 2023 et ce n'était pas un Stilton comme rapporté par la majorité de la presse française ! Et en plus la fromagerie se trouve à côté de chez moi en Alsace ! Dans cet épisode vous allez découvrir comment Joe Schneider, le Robin Hood des fromages, a voulu recréer le Stilton d'origine, fabriqué avec du lait cru (et non pasteurisé comme le Stilton moderne). Et comment Jean-François Antony accompagne ce grand fromage persillé dans sa cave en Alsace jusqu'à maturité pour le servir sur les plus grandes tables ou le vendre dans sa boutique ou sur les marchés locaux. Pinky up et bon appétit !Blog : www.lacremeanglaise.euInstagram : lacremeanglaise.euFacebook : lacremeanglaise.euLaisser un avis sur : Apple PodcastLaisser un avis sur : Google PodcastAussi sur Deezer et SpotifyVous avez une question ?Contactez-moi : contact@lacremeanglaise.eu

This years installment of the Port & Stilton Sessions, full unsedited version!!!!!

De achtste Rönning & Stilton-thriller, van de auteurs van SPRINGVLOED. Topkwaliteit uit Zweden. Uitgegeven door Bruna Uitgevers B.V., A.W. Spreker: Hymke de Vries

Today we're in Leicestershire and Ben is meeting fifth generation dairy farmer Amy Egglestone who some of you will know better as ‘the dairy daughter' on Instagram. Amy and her family run a 600-cow dairy herd on a New Zealand-style grazing and spring calving system. As well as her life on the farm she is also a rural marketing specialist and is the Director of Pastures Green Communications which she set up in 2018 to help rural and agricultural businesses promote themselves both on and offline. Meet the Farmers is produced by RuralPod Media, the only specialist rural podcast production agency. Please note that this podcast does not constitute advice. Our podcast disclaimer can be found here. About Ben and  RuralPod MediaBen Eagle is the founder and Head of Podcasts at RuralPod Media, a specialist rural podcast production agency. He is also a freelance rural affairs and agricultural journalist. You can find out more at ruralpodmedia.co.uk or benjamineagle.co.uk If you have a business interested in getting involved with podcasting check us out at RuralPod Media. We'd love to help you spread your message. Please subscribe to the show and leave us a review wherever you are listening. Follow us on social mediaInstagram @mtf_podcastTwitter @mtf_podcastWatch us on Youtube here A-Plan Rural InsuranceThis episode is sponsored by our primary sponsor Howden Rural Insurance. Show ReferencesImage credit: Amy Eggleston

Marie brings Ports to Arkansas so Dad and she can enjoy a tasting and food pairing with  them!  She does the  Churchill dry white Port.  She brings some Portuguese sardine pate, fig sausage, and an herb goat cheese.  Dad does the Churchill Reserve Port.  He brings stinky cheese to the table.  He brings Humboldt fog and blue Stilton.  The house provides chocolate brownies. Marie and Dad have a great time sipping and tasting.   Marie tells about her adventures in Portugal.  Marie also gives advice for travelers going to Portugal and Spain. They also explain the difference between wine, fortified wines and Ports.Cheers!

Welcome to Episode 510 of the Veg Grower Podcast! In this exciting instalment, we dive into the latest happenings in the world of vegetable gardening, allotments, and fruitful harvests. Join us as we explore allotment updates, summer fruit tree care, and the joys of a bountiful garden harvest. Let's get started! Allotment Updates: Weeding, Harvesting, and Surprising Discoveries On the allotment, we've been diligently tackling the ongoing task of weeding to ensure our crops thrive. The battle against weeds is never-ending, but it's a crucial step to maintain a healthy growing environment. Alongside weeding, we've been rewarded with an abundant harvest. Tomatoes, runner beans, potatoes, blackberries, currents, and gooseberries have graced our baskets. One highlight has been the introduction of Maris Bard early potatoes, which have surpassed our expectations with their impressive yield and size. While they may suffer from scab, the reward of flavour and quantity more than makes up for it. Additionally, we've explored creative ways to utilize empty beds, such as planting purple French beans after clearing the broad bean plants. Our gardening journey has also included the excitement of Charles, our crown prince pumpkin plant, producing a squash with intriguing features. We eagerly await its further development. Summer Fruit Tree Care: Nurturing and Supporting Healthy Growth In the segment on summer fruit tree care, we discussed how recent strong winds posed a risk to our precious trees. We explored techniques to address potential damage, such as gently using tights to hold broken branches together. Additionally, we delved into the concept of the June drop, nature's way of thinning excess fruit to ensure optimal development. Pruning stone fruit trees was highlighted as a vital task during the summer months, along with providing proper nutrition, mulching, and consistent watering. Our aim is to create a nurturing environment that promotes fruit tree health and productivity, ensuring a future abundance of delicious homegrown fruits. Recipe time A few weeks ago I thought it would be good to get some new voices on the podcast in particular a chef. Well listener Scott has stepped up and share a recipe and even recorded audio for it. Its a Stilton, Smoked Bacon and vegetable gratin. It sounds absolutely delicious and love to know what you think of it. Garden Update: Strawberries, Peas, Spinach, and Abundant Harvests Transitioning to the home garden, we expressed gratitude for minimal damage caused by the strong winds. In the greenhouse, we've witnessed our strawberries in hanging baskets sending out runners. We've taken advantage of this natural process, carefully pinning the runners into small pots filled with multi-purpose compost, with the goal of obtaining new plants for next year. Outside, we've cleared the first batch of peas, making space for a potential new sowing to tackle the challenges we've faced this year. Spinach has also found its place in a raised bed, ready to provide us with an additional harvest. The season has brought us peas, radishes, beetroot, courgettes, raspberries, Tayberries, and currents, filling our kitchen with an array of homegrown delights. Conclusion: A Call to Action and Growing Together As this episode comes to a close, we extend an invitation to our listeners to leave a review for the Veg Grower Podcast. Your feedback helps us reach more gardening enthusiasts and share the joy of growing our own food. We also encourage you to consider becoming a supporting member, unlocking exclusive behind-the-scenes content and receiving monthly seed collections. Connect with us via email or our website's voicemail feature, and don't forget to follow us on social media for further updates, tips, and inspiration. Until next time, take care, keep gardening, and relish in the abundant harvests nature provides. Happy growing!

Cheese PleaseAli Hassan & Marco Timpano melt your hearts on today's episode where they talk about Cheese.A Sneak-Peek:[2:00] Ali takes us through a cheese journey.[7:15] Ali takes us through the Meltability of Cheese and the science behind it. [10:00] The cheeses that don't melt. [11:50] Ali lists good melty cheeses and where Gruyère comes from. [13:50] What happens when a Croque Monsieur gets an egg?[16:10] Cheese caves and how to pronounce Gouda.[19:59] Don't suffocate your cheese.[20:12] Grilled Cheese. [24:32] Cheese boards.[29:31] Cocktails that pair with Cheese (see below for the whole list).[34:40] Ali explains the Michelada.[41:42] Marco tells the difference between Tequila and Mezcal.[42:12] Ali tells his Mezcal story.Cheese and Cocktail pairing:GIN & TONICGin & Tonics pair well with soft and creamy cheeses and white moulded cheeses like brie Camenbert and blue cheeses.Honourable mentions: Stilton cheese and those cheeses that are crusted with herbs. BLOODY MARY /Bloody CaesarBloody Mary's goes quite well with any cheeses that pair well with tomatoes, think dry, or Italian cheeses like Parmigiano or mozzarella, ricotta and even goat cheese.Honourable mention: Burrata.NEGRONIThe Negroni pairs perfectly with any aged gouda will compensate and when you combine the two you get a delicious combination of fruit and nuttiness on the nose with a light, refreshing finish on the palate.Honourable mention: Charcuterie board.OLD FASHIONED The Old Fashioned pairs with a variety of cheeses, The sweetness and caramel notes go well hardy aged cheddar, Grana padano or an alpine-style like Gruyère, Emmental, Raclette, Comté, Appenzeller and Beaufort. These nutty semi-hard cheeses will hold up to the strength of the whiskey.Honourable mention: if your gonna fondue and you don't want wine start with an Old Fashioned.MEZCAL MARGARITAWhen we talk Mexcalarita we go funky — Pair it with that gold standard of sheep's cheese the pecorino. The smoky and earthy Mezcal Margarita.”goes perfect with Manchego, AsiagoHonourable mention: Halloumi & Feta.Quote: “It's like Pavlov's Dog at the other end of this podcast” - MarcoConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

Stilton, Turnip and Sprout march and sing to convince everyone that rats are great.

Drug dealers come unstuck while using the Encrochat encrypted-messaging app, and we put the Lensa AI avatar-generation tool under the microscope.All this and more is discussed in the latest edition of the "Smashing Security" podcast by computer security veterans Graham Cluley and Carole Theriault.Plus - don't miss our featured interview with Rico Acosta, IT manager at Bitwarden.Warning: This podcast may contain nuts, adult themes, and rude language.Episode links:Smashing Security 229: Dating leaks, right to repair, and a stinky bishop - Smashing Security.Hard cheese: Stilton snap shared via EncroChat leads to drug dealer's downfall - The Register.Operation Venetic: Pet dog and accidental selfies help convict international drugs traffickers - NCA.What does the Lensa AI app do with my self-portraits and why has it gone viral? - The Guardian. Lensa, the AI portrait app, has soared in popularity. But many artists question the ethics of AI art - NBC News.I Uploaded Photos of Myself to the New Lensa A.I. Portrait Generator. The Results Were Stunning, Strange… and Super Creepy - Artnet.People keep sharing their AI-generated portraits: What to know about Lensa, and why some push back on it - USA Today.How Is Everyone Making Those A.I. Selfies? - New York Times. Lensa AI: Security concerns regarding app behind colourful selfies on social media - The National News. ‘Magic Avatar' App Lensa Generated Nudes From My Childhood Photos - Wired. Celebrities Are Obsessed With This Amazing New AI Portrait App - Hello Giggles. This AI Self-Portrait App is Taking Over the Internet - Medium.Wednesday Shows Off Her Moves - YouTube.

We originally recorded a Reading preview on the day of the Queens passing, so the game was postponed. However, if we have one rule (that we don't ignore-ish) - we have to take a contestant's first answer!! We have to have some standards. So here is a sort of preview show that descends very quickly into one disaster after another involving Blue Cheese and Coventry but finally ends with a crescendo - before Pete forgets that Stilton is a blue cheese, and it all goes wrong again!! Thanks to Mike Smart who provides our first (and very possibly last) addendum COYH!!!! Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to October 9, 2022 on the National Day Calendar. Today we celebrate bold flavors and brave explorers.  Hey Marlo, what do you think of when I say “Moldy Cheese?” John? Ok, so… In the case of moldy cheese beauty is definitely in the eye of the beholder. If those deep blue veins of penicillium sound more like medicine than mouth watering cheese you are not alone. Not everyone appreciates the nutty, saltiness of a well aged cheese. It's believed that the first blue cheese known as Gorgonzola was discovered by accident in 879 AD. But who was the brave soul that saw mold on cheese and decided to try it anyway? This is proof that whatever doesn't kill you could be delicious. On National Moldy Cheese Day savor the boldness of a Roquefort, Stilton or Brie. We all know that America was discovered in 1492, right? Not true. The Viking Leif Erikson sailed across the Atlantic and found a new continent that he named Vinland. The settlement was in today's Newfoundland. Unlike Columbus, he and his men only stayed for a few years then moved back to Europe. For centuries, no one knew that this had even happened until archaeologists uncovered an abandoned Norse village in Canada. So it appears that it was the Vikings who were actually the first to plant their flag in North America. On National Leif Erikson Day, we celebrate this explorer who paved the way to the new world.  I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week is a Solo show and a watch-a-long.So line up Cogentor on Netflix as Dan Hitch tries to figure what the central story was trying to be?What was Trip thinking?and Why o Why o WHY did the writers try to make Stilton cheese sexy?This episode also deals with suicide, and the first three minutes provide several UK and U.S.A phone numbers and text services you can use if you ever feel the need to talk to someone.Stay safe, stay with us, never give up.Star Trek Enterprise Cogenitor covers issues of sexual identity, gender identity, slavery and human rights.Intro music and jingles are from FreeMusicArchive.org

Ben meets Leicestershire dairy farmer Ruth Grice who also works part time for Nottinghamshire Wildlife Trust. Ruth farms in partnership with her parents and milks around 180 pedigree Holsteins, selling milk to Long Clawson Dairy just 5 miles away from the farm to make world famous Stilton cheese.

Skip the Queue is brought to you by Rubber Cheese, a digital agency that builds remarkable systems and websites for attractions that helps them increase their visitor numbers. Your host is  Kelly Molson, MD of Rubber Cheese.Download our free ebook The Ultimate Guide to Doubling Your Visitor NumbersIf you like what you hear, you can subscribe on iTunes, Spotify, and all the usual channels by searching Skip the Queue or visit our website rubbercheese.com/podcast.If you've enjoyed this podcast, please leave us a five star review, it really helps others find us. And remember to follow us on Twitter for your chance to win the books that have been mentioned in this episode.Competition ends April 29th 2022. The winner will be contacted via Twitter. Show references: https://attractions.io/https://www.linkedin.com/in/jacob-thompson Jacob Thompson joined the industry at the height of the pandemic and heads up business development for Attractions.io, a mobile app platform dedicated to creating better guest experiences.Before joining Attractions.io, Jacob has worked across varying sectors, including financial services, not-for-profit, education and tech, and has a passion for helping businesses realise the fantastic opportunities that technology presents us with.When he's not working, Jacob is a keen reader, an average basketball player and a below-average golfer. Transcription: Kelly Molson: Welcome to Skip the Queue, a podcast for people working in, or working with, visitor attractions. I'm your host, Kelly Molson. Each episode, I speak with industry experts from the attractions world. In today's episode, I speak with Jacob Thompson, Business Development Manager at Attractions.io. We discuss exactly why your attraction needs an app, and the incredible positives of going digital, from an environmental perspective. If you like what you hear, subscribe on iTunes, Spotify, and all the usual channels, by searching Skip the Queue.Kelly Molson: Jacob, thank you for coming on the Skip the Queue podcast this morning. It's lovely to have you.Jacob Thompson: Thanks for having me. Listened to it for a long time. So it's an absolute pleasure to finally be on it as well.Kelly Molson: Oh, I love that. I love it when guests come on and they already love the podcast. Maybe I'll be kinder to you with the icebreaker questions because of that. Or maybe not.Jacob Thompson: Please do. Please do.Kelly Molson: Right. Let's get cracking. I want to know what your favourite movie quote is?Jacob Thompson: "We're going to need a bigger boat." I think it's got to be, hasn't it? Iconic. And I find myself using that expression a lot, especially with how busy things are currently. I think it kind of translates very well.Kelly Molson: Love it. Yeah. That is a perfect one for how we're all feeling right now. Jacob and I had a little conversation just before we started recording, about how busy we all are right now. There seems to be an influx of very positive, new leads and inquiries, which is wonderful, but also, oh, I think that probably sums up how we're feeling, right?Jacob Thompson: Absolutely. Absolutely.Kelly Molson: Okay. If you could get rid of one food, so nobody ever had to eat this food ever again, what would it be? What would you destroy?Jacob Thompson: Oh, Stilton. Oh, is that going to be an unpopular-Kelly Molson: Cheese?Jacob Thompson: Can I use that as my unpopular opinion? It's just when you have a cheese platter, the smell just ruins it for me. And I think just get rid of it. There's plenty of other cheeses to choose from, so that... Can I use that as my unpopular opinion as well, maybe?Kelly Molson: No, you can't. We were getting on so well up until that point as well.Jacob Thompson: I'm sorry. I'm sorry. Had to be honest.Kelly Molson: Wow. Okay. This might not go as well. All right. Okay. Tell me something that you are not very good at?Jacob Thompson: Oh, there's a lot of things. I think maybe this is a little bit deep, but I think reflecting on previous achievements, I think I often get so focused on what needs to be done that actually, I forget all of the things that I have done already. And I think maybe that's a bit deep and philosophical for what you are looking for. But that's yeah... That's what I go with.Kelly Molson: That's a really good one. Because I think that that is a good reminder that we all need to celebrate the small wins, don't we? We really need to take time out. And I think that's quite a common challenge with a lot of us. I am exactly the same as you. I'm always focused on what's next. What's next? What's next? And then don't sit back and go, oh actually we did a really good job there.Jacob Thompson: Definitely.Kelly Molson: Pat ourselves on the back a little bit.Jacob Thompson: Need to do it a little bit more.Kelly Molson: Definitely. All right. You're unpopular opinion. Not about cheese.Jacob Thompson: Oh, so I've probably already alienated that half of the listeners already. Probably more than half, but oh, yeah. What could I give you that's not too controversial? I think firstly, I fully get behind the England team and really get into it when it comes to the World Cup and the Euro's. But when I put them side by side, I think rugby is the better sport, over football. So sorry if I offend anyone there.Kelly Molson: Okay. All right. No, that's fine. I think this has come up before as well actually, that rugby is the far superior sport to football. I'm a massive football fan.Jacob Thompson: Yeah.Kelly Molson: So I'm going to disagree with you.Jacob Thompson: Yeah.Kelly Molson: But I think there's plenty of people that will agree with your unpopular opinion. Let us know what you think about that one listeners? And Jacob, tell us a little bit about you, and what your role is at Attractions.io?Jacob Thompson: Yeah. So I'm the business development manager for Attractions.io. So basically my role is to speak with attractions at an early stage to understand obviously, what we can help them with, what they're struggling with at the moment. And I've been doing that for the past two years now. So a relative rookie in the industry compared to some of the big hitters that you've had join you on the podcast. But yeah, it's really just, I'm here to help attractions, especially not just with a mobile app, but just their approach to their digital strategy. How they can engage their guests, how they can better communicate them. And obviously, most importantly, create better guest experiences. And that's what I'm here to do.Kelly Molson: Did you come from an attractions background? Have you got a slightly different...Jacob Thompson: So I'm still pretty young. So I left school with not really a clear direction on what I wanted to do. But I thought if I give everything to go work hard at it, and see what opportunities present themselves to me. So after leaving school, I quickly moved into to the tech background, and working with mobile app providers, for conferences and events. And after a few changes and moves, I found myself at Attractions.io. And I think obviously there was huge imposter syndrome entering the industry because I know, I learned very quickly how kind of tight knit it is. But I guess I kind of went in with a mindset of, if I've been visiting attractions since as young as I can remember. So I've got the experience, I know what a good guest experience feels like. And I've just tried to bring that to the role. But yeah, so still very, very new to the industry.Kelly Molson: But you've got real world experience. So that's-Jacob Thompson: Exactly.Kelly Molson: ...what's important. And I love that you mentioned customer experience there.Jacob Thompson: Yep.Kelly Molson: Because that's what I really love about Attractions.io. So all the content that you produce or the webinars that I've watched, that yourself and Mark have spoken on, is that you are all about improving the customer experience. And I love that because that's exactly what Rubber Cheese is all about as well. But it's interesting because we come from slightly different ways of looking at that.Jacob Thompson: Yep.Kelly Molson: So I guess we are all about that kind of pre-visit experience and making people feel excited about what they're potentially buying and what they're potentially going to see. And then you guys take over with the-Jacob Thompson: Yep.Kelly Molson: ..app visitor experience. So we are very complimentary. I've got loads of questions around what you do today, but I think the most important question that I want to know is, why does an attraction need an app?Jacob Thompson: Yeah. So I think there's kind of two sides to this. I think firstly, and this has been largely because of the pandemic, but it's always changing, is guest expectations. So I think we all know that we spent however long in lock down. Everything turned digital for us, our whole lives and experiences were digital. And we got very used to being served personalised content, whether that's Netflix, given recommendations, personalised ads, Amazon offering discounts on products we've viewed, things like that. It shaped that, experienced in the expectations we now have, is that wherever we go, we want that same personalised experience. It makes us feel special. It creates a better experience. I think also there's now more digital natives. So people that have grown up with technology, than there has been previously. And I think, I know for one that I'm comfortable and happy to order, when I go to McDonald's or Wetherspoons, or wherever I may go, ordering through my phone as much-Kelly Molson: Still, insight in there, to get your free time Jacob.Jacob Thompson: I don't get, don't go to McDonald's as much as they used to. So yeah, no, but I think it's that whole expectation. It makes people's lives easier. And I think, tying into that, is actually solving the problems that I guess, some we knew of and tried to hide. And some, we hadn't even really kind of come across before, that were highlighted during the pandemic. So I think that the biggest one was queues, and social distancing. Queues are kind of that number one complaint that guests have, especially a theme park, you spend more time queuing than you do on rides. So suddenly, parks and operators needed to look at that, and go, how do we remove those physical queues? Because we can't have people standing next to each other for that long.Jacob Thompson: And that's where things like virtual queuing came in, and just adapting to use technology, to solve a lot of the problems that already existed and unlock new benefits that we didn't have before. So being able to have that direct channel of communication. You mentioned that pre-visit experience, you've got so much control around building that excitement, understanding who's on your website, what they're clicking on, what they're engaging with most. But then they arrive on site and we've lost that channel there. And that's obviously what we're out here to provide.Kelly Molson: I love that. Yeah. And it's really important. Isn't it? Because like you say, once someone's in, you've essentially lost them. If they're not attached to their app or they're not like engaged with it in some way. You're giving them, it's harder to understand where people are, where they're interacting, what their challenges are, what their frustrations are, what their positives are, I guess. So tell me some of the biggest challenges that attractions will bring to you, that might shape what their app would look like?Jacob Thompson: Yeah. That's a tough one, because I think every attraction is slightly different. And I mean, we work with theme parks, zoos, resorts, heritage attractions. They've all got their independent challenges. I think when I joined the industry, so I joined right in the middle of the pandemic. So early on, maybe just before summer 2020. So right in the middle of it, and obviously everyone was panicking, going, how do we reopen safely? And a lot of that was around, obviously supporting social distancing, with things like virtual queues, using heat map data of guest flow to understand where people going, and making sure that we're spreading people out. Now we're, fingers crossed, at the tail end of that. I think it's still highlighted a lot around the guest experience. So making sure guest flow is spread out. So people aren't queuing for ages.Jacob Thompson: That they're not having to wait to get on rides, or to see an attraction, that they can move around freely. I think another thing, and it starts to crop up a lot more, is ungated attractions. So whether that's free to enter attractions, there's some theme parks that we work with, where you can go in for free and you just pay per ride. A lack of understanding of who's visiting them.Kelly Molson: Yeah.Jacob Thompson: So they may get the odd bit of information, maybe on pre purchase of car parking, but largely they can maybe only understand 10% of their visitor base, which we need to unlock as much of that data as possible. By having that app there, is we can collect email addresses and behavioural data to attach to that, which in turn, just opens up that world of possibility, to engage guests and understand who they are.Jacob Thompson: But I think the biggest thing now that I've noticed is that people, as we spoke about expectations, changing, do understand the importance and need for that digital presence and that experience on site. So I think the biggest challenge that's coming to us now is, how do we do this right? Because there's so many ways to approach building an app and it's about rethinking, okay, how can we not only benefit the guest and create a really good guest experience, but how can we obviously gain those benefits as operators? So that data, those insights, and often rushing into building an app can lead to just an interactive map and not much more, and not giving much substance. So yeah, again, from your experience, I don't know from the previous experience, what it's like for you, when you get operators coming to you, because digital is so important now, how they approach that. And whether they want to jump in and just make sure they've got the basics, or it'd be really good to understand how you've approached that as well.Kelly Molson: Yeah. So I guess it is interesting. So as a web design agency, we often get asked about apps. And it's always, okay, well, we've had this idea and we think that we need an app. And you go, okay, well, let's pull that apart. What does this app need to do for you? What does it need to deliver for you? And then essentially they will kind of explain something that their website already does. And so we are like, okay, well, you don't need to create an app that's a carbon copy of your website. It has to do something more for the guest. They can go to your website and they can find that information. What is, what's the use of just replicating that in an app.Kelly Molson: And I think that's the challenge, is understanding really, what the benefit to the client, what the benefits are to the customer is, and what the benefit to them is going to be, and not just replicating what they already have, because that doesn't make any sense. So that's what I see as the biggest challenge is. Do attractions, and then not just attractions because we work with a variety of people. Do people really understand what that need, and what that benefit is going to it be by having an app? I think that's what we get asked all the time.Jacob Thompson: Yeah, absolutely. And I think one thing that people often, until they start to speak to us, and I think the biggest thing is, is that education piece around, there's no point in doing this kind of just have an app for the sake of it. It's really making sure that it's delivering value. And most people see the app, but then forget that we've not just spent a long time building an app dedicated to the attraction's industry. We've also got a whole operator experience as well in the background, where it's given those data and insights, allowing you to use the data capture, to communicate with guests. And I think that's one thing that the education is so important, because what we don't want is, is attractions taking that leap, trying to build an app themselves, and have not really thought it through.Jacob Thompson: And we really want to make sure that they've got all the information they need to make an informed decision around how is this going to add value to the guest experience. And also how is it going make our lives easier, solve our biggest challenges, and obviously bring the benefits of increased revenue, increased NPS. So there's a whole host. And I think education's just that big piece that we really have to work with when we speak to attractions.Kelly Molson: Yeah, definitely. And I think what was really interesting. So I listened to Mark.Jacob Thompson: Yep.Kelly Molson: Founder of Attractions.io. I listened to his podcast interview that he did with the great guys at AttractionPros. And I really liked how he described the approach to what you guys do for app development, as a holistic approach. And this was really interesting because he described it as, "A lot of the time when attractions want to develop an app, it will sit with marketing, and it'll be very much in the marketing departments pile." But where he said, actually, this is a whole operational piece, that this app could be. And it was really interesting to hear, how this app can have an effect on so many different departments. From operations, in terms of customer flow, like you mentioned, yes it is a marketing piece as well, but yes, you can order your food.Kelly Molson: So the beverage team need to be involved in these decisions as well. And I just, I kind of thought, yeah, that this is so much bigger, isn't it? It's such a, it could be such an integrated piece that could really help so many different departments across the organisation, rather than it just being something that marketing pick up and go, we need an app.Jacob Thompson: Yeah. Yeah. And I think that's, again, it's probably my biggest challenge when speaking to attractions, is getting that message across. And yeah, like you say, it's very easy for marketing to have, own the app and do a good job with it. But in that siloed approach, they miss out on so many opportunities. And just from the deployments we've done, and even attractions that have apps with different providers that have done it right, or built it themselves, is the best ones are where it really just span the entire guest experience, which as you mentioned, it spans the whole team at that attraction. So retail, food and beverage operations, ride operators, even senior management, in terms of planning, expansion, understanding what guests are doing, where they're spending the time. It really is. Yeah. That, that holistic approach to the whole digital strategy.Jacob Thompson: And I think it also ties into, again, what you and the team do is, tying the whole journey together. So it's a seamless digital experience from the moment they see an advert online, to going through to the website, to purchasing their tickets, uploading their tickets into the app, using scanning it when they arrive. Using the app through the whole experience. And then obviously the data that we've captured from the start of the journey. So the booking phase to the app phase is then continuing to own that relationship going forward, and being able to communicate with them. So you want people to come back, you want them to bring friends and family, you want them to purchase season passes. So by creating that end to end guest journey, you've then got full control to engage and influence that the guests that are visiting with you.Kelly Molson: Yeah. It's really powerful, isn't it? When you actually timeline that journey through, that's a really powerful, to be able to contain that data for so long. Here's a question for you. Now this is something that's come up a few times when I've had guests on. And I think actually it was one of our guest's unpopular opinions. I'm pretty sure it was.Jacob Thompson: Yeah.Kelly Molson: How do you get the balance right, of wanting guests to engage with the app, but not trying to detract their attention from the attraction that they're currently in. So this was definitely, I can remember now, it was the interview that we carried out with Edinburgh Zoo.Jacob Thompson: Yeah.Kelly Molson: David Field of Edinburgh Zoo.Jacob Thompson: Yep.Kelly Molson: The unpopular opinion was, "I just, I don't, I want people off of their phones while they're here. I don't want them on their phones. I want them to be present. I want them to be in the moment." And so I guess that's really tricky, isn't it? Like, how do you do that?Jacob Thompson: Yeah. And do you know what? That is quite a common early objection that we'll come up against. And I think the kind of highlight is, is we don't want people on the phones the whole time. We don't want them staring at the phone. We want them experiencing it. We want to enhance that experience. I think there's a few ways we do that. And just that is, firstly, it's getting people from A to B quicker. So let's say we're at the zoo and we want to go find the penguins. So a paper map, obviously we can talk about sustainability, and the printed maps aren't great for the environment and cost money. Having the app there, we've got, rather than having to rotate the map, you've got the whole family standing around. It is, we can quickly find where we want to go and use the wayfinding abilities to get, to see the animals quicker.Jacob Thompson: So we don't miss the keeper talks, the animal feeding time. So it's removing some of those challenges to allow people to actually spend more time engaging, whether that's getting on the ride, seeing the animals, rather than all the little bits in between. The other thing is reducing, as I mentioned, some of those real pain points around queuing. So let's say the kids are on the playground, and you want to go and order food. Normally you'd have to queue, but now with a mobile app, you can stand there, watch your kids play in, they can have fun, you can order your food and you'll get an alert to say, right, go and pick it up now. And you've just saved all of that time where the kids would be kicking and screaming, because you're dragging them away from the playground. That you can just sit back order your food, and wait for it to be ready.Jacob Thompson: And then the other aspect and the third aspect that kind of ties it all together is, enhancing the experience. So when people are looking at, let's say some of the animals is, that we can supplement that with audio and video guides, to just really educate. And that's one big thing that we work with zoos on, is more than just having kind of the name plaque and the name in Latin, is how can we engage, especially a younger audience, and educate them and start to promote those conservation initiatives, which obviously drives revenue.Jacob Thompson: So there's a few different areas, but I think ultimately we just want to enhance that physical experience. We're not here to replace it. And I think, hopefully, all of the attractions that we've work with, will affirm that, and understand that it's helped. It's really helped engage guests in a better way but still hasn't taken away. Because you can't replace the feeling of seeing your favourite animal for the first time or going on that roller coaster. So it's all about being that companion, to make that experience better and not take away from it.Kelly Molson: That's a great word, a digital companion. I love that.Jacob Thompson: Yeah. Yeah. Yeah. Absolutely.Kelly Molson: I actually prefer that to app. We should all use-Jacob Thompson: Yeah, there you go. Maybe we'll, yeah, I'll rebrand my sales material. But yeah, I think that's exactly what it is and yeah, we're here to supplement and enhance it. Not take away from it, or replace it.Kelly Molson: Yeah. It's great. And there's some great benefits in there as well. Just from, from talking about that, I could, it was, I could see myself kind of at the playground waiting for my kids.Jacob Thompson: Yeah.Kelly Molson: I could put myself in that situation. Something that you touched on actually was sustainability. And I'd really like to talk about this. I mean, sustainability is something that all attractions need to be really focused on anyway. But we had a really great past episode on this specifically, with Lucy Downing and Sue Pennington from Holkham Hall. And they talked through, I mean, phenomenal sustainability policies that they have in place there and their Wonder program that they've initiated there, which is incredible. There's a really good case study on your website that I've read a number of times now, from ZooTampa.Jacob Thompson: Yep.Kelly Molson: I would really love to hear a little bit more about this, because it does some really incredibly positive things for the environment, the sustainability around the zoo. And they've made some, like quite phenomenal cost savings as well.Jacob Thompson: Yeah, absolutely. So I think that the case really kind of came off the back of, I think it was Green Loop. Me, Mark, and the team at ZooTampa, did the talk just around how having a digital presence like that, and having a mobile app can help with sustainability. So yeah, hopefully I'm quoting it right. So I think the kind of amazing results, that even blew me and Mark away, when we heard them, was that ZooTampa were able to save $50,000 a year, which is just phenomenal. Especially for a charity, a zoo. But they're cutting their print waste by 95%.Kelly Molson: That's amazing.Jacob Thompson: And it's almost nothing. And what that has done, obviously apart from having that immediate impact on the reduced print and the cost savings, is that there's two things that have happened. Obviously, those cost savings can now be redirected to something much more important. Whether that be the conservation initiatives that they run locally, to them, or obviously internationally that they're involved in. But also the way they went about it was not only digitising maps and not printing maps anymore but pushing for digitised tickets.Jacob Thompson: So they now get people to upload their tickets into the mobile app. And that means that more people, because there's a need now to have everything within the app, that they now can communicate those conservation initiatives, because they've got that direct channel during the visit, during the experience. So they can educate and really capture the whole audience. And I think it's not just ZooTampa obviously that yet, absolutely incredible results that they've seen, but we've seen a lot of attractions, not just zoos, but theme parks as well. In some of our partner attractions, reducing printed, like guest printed information, completely. So the only option is that digital companion, we'll call it now, I like that one. So I think it's been a real shift and it's so important. And I think it's been ever present recently, but it's something we need to continue to think about, sustainability, and it all ties back to those expectations as well.Jacob Thompson: And the digital natives especially is that people either expect or are really comfortable now, in the majority of cases, using a digital channel. So if it makes life easier, if it enhances the experience, then it's a perfect way to channel people in that direction, rather than picking up a printed map. And I know a lot of parks that haven't, are on that path now, from handing out loads of maps, to now, just printing maybe 10, 15% of what they used to. Just to have it on hand. But I think over the next couple of years, especially we're just going to see that shift towards a 100% digital, because it has all the added benefits, not only just of the sustainability angle as well.Kelly Molson: Yeah. I mean, it's phenomenal, isn't it? The cost savings.Jacob Thompson: Mm-hmm (affirmative).Kelly Molson: And the advantages to sustainability that, that can bring. I mean, I think it's important to acknowledge that, we probably talk from a place of privilege that we have mobile phones, and we know how to use them, and there will be a lot of people out there that, it's accessible for them. So there is self place for printed maps.Jacob Thompson: Yeah.Kelly Molson: But to be able to save so much and channel that into other things, is just incredible. Who knew that an app could be so valuable?Jacob Thompson: Who knew, and yeah. It's just been, yeah. It's been amazing to see. And I think the results like that, when we can save charities money through our product, it's obviously, yeah. It's very rewarding to see. And yeah, I think, always got a soft spot when working with zoos, because I know there is that opportunity out there to really help them.Kelly Molson: Yeah, absolutely. I want to go back a little bit. To what we talked about earlier, about some of the common challenges that attractions bring you. And kind of what I mentioned as well, about how we often get asked, hey, I need an app, but then it's not really, they are not very clear about what that app needs to do. What do you need to understand from an attraction to be able to work out what would be the perfect solution for them? Like, what do they need to think about before they come to speak to you?Jacob Thompson: Yeah, well, there is a lot to think about, and that's what we're here to help with. I think firstly, it's really zooming out a little bit. And we did run bit of initiative last year to help attractions around mapping out the entire digital guest journey. Because as we mentioned, that timeline is really powerful, but we almost want to see it as a bit of a flywheel rather than an end to end timeline, because what we want to do is make sure the app is connecting the start and the end of the visit, but ties it all back together. So I think firstly just, just mapping out, understanding what technology they're currently using. So things like ticketing providers is incredibly important because we want to be able to integrate with them, through to point of sale, CRM systems.Jacob Thompson: Once we've started to tie that together, it's then to really look at guest feedback, and feedback from the wider team as well. When we look at that holistic approach, to understand, okay, what challenges can we solve? So what are the biggest pain points for the guest experience right now? And like I said, that they'll differ for each attraction. But once you can pinpoint those, whether that be queue times, whether that be everyone is going into the same food outlet at lunch, and we're just getting people waiting around for ages. Whether that be the animals, aren't always visible. It's how can we communicate with guests, to let them know when the animals might be visible or when there's the next keeper talk so they can make sure they can obviously see the animals they've gone there to see.Jacob Thompson: I think obviously that's just a flavour of some of the problems. But I think most important, is mapping that guest journey out and then pinpointing where an app is going to be able to solve those problems. There'll be some added benefits along the way. And once you've got that, and that's what we are here to help attractions do is, then you can start to really evaluate the process of, okay, how do we go about implementing an app. So it's not just let's launch an app in the app store. It's how do we market that properly? Because otherwise, if you don't explain the benefits or the reasons behind the launch, the app, people won't download it, if you don't make it visible. So if you don't promote it, when people are purchasing tickets, when they're receiving the ticket confirmation, when they arrive on site.Jacob Thompson: So again, it's that holistic approach that attractions need to just zoom out a little bit, understand what they're currently doing, identify those pain points, and then start to evaluate the solutions that are out there. So there's kind of three approaches that we often see. There's the do it yourself, which larger attractions, no doubt, have the capital to throw at that kind of project. It takes millions of pounds of investment and years of work to get a solution, to be that world class solution. And obviously, Mark and the team at Attractions.io, have learnt that the hard way I guess. And they've gone and done that, so other attractions don't have to. There's bringing in teams to help with that, which especially with an app for a visitor attraction, it's such a specific thing. So things that need to be considered like battery life conservation.Jacob Thompson: So it's not just like ordering a Domino's and you can put your phone away, you out for the whole day, you need to make sure that your battery life will last. And there's loads of work just around optimizing that. Things like being an offline solution as well, that often someone coming in wouldn't really understand if they're not from the attractions space, is that we know you can go to a lot of visitor attractions, and I think most of them admit themselves, there's always going to be a patchy signal in some places.Jacob Thompson: So we need to make sure that experience doesn't, isn't impacted because of that. And then I think finally, is ourselves and obviously platforms like ourselves. So like I said, there's been loads of investment going into the platform and it now means that we can scale that out to attractions very quickly. And they're kind of the three approaches that people will look at. So yeah, I guess looking at their current guest journey and then starting to evaluate the approach to how to launch a mobile app. And that's, they're the two big areas that I guess attractions will look at, on that journey.Kelly Molson: That's brilliant. Thank you for detailing that out for us. It's interesting, because it's a really similar process that we go through when we are asking about websites at the start.Jacob Thompson: Yeah.Kelly Molson: What technology are you already using? What does it need to integrate with? What are your challenges? What are your customers saying are big issues with stuff. And again, taking that real holistic approach, and making sure that everybody is having their say, and what gets produced, and what is going to be of benefit. So, yeah. Brilliant. Thank you. We always ask our guests that come on the podcast, if they can share a book that they love with us, something they love, something that's influenced their career in some way. It can be personal, it can be work related. What have you got to share with us?Jacob Thompson: Yeah. So I know that, I think I've seen Mark Ellis and Johnny both recommended, I think Mark went to the extreme of recommending 43 books, I think. I know it was obviously part of a larger series and I could have easily done maybe not 43, but a few, but I have taken it down to one book, which is Atomic Habits, by James Clear. I don't know whether it's been recommended before, but I picked this. In fact, I listened to it on audiobook first, and then loved it that much, that I bought the physical copy. I think it's impacted so many areas of my life personally, professionally. I think it's, I won't give too much away. People should read it, but it's all about making change. So whether that be implementing new habits, getting rid of old ones, it's all that, there's so much really useful information and tips in there that a lot of books tend to waffle on and pad it out.Jacob Thompson: This is page to page, really actionable advice on making change, implementing change and basically just starting off small. And then yeah, like you say, look back and see all those changes that come together to have that big impact. So that's, that's my one recommendation, I'll stick to.Kelly Molson: One book recommendation. Did you hear that listeners? One book. Well done Jacob.Jacob Thompson: Yep. It was hard.Jacob Thompson: It was hard.Kelly Molson: Following instructions though.Jacob Thompson: Yeah.Kelly Molson: It's a great book. I have read that book.Jacob Thompson: Yeah.Kelly Molson: And it is an awesome book. I really like, it's about marginal games really, isn't it?Jacob Thompson: Yep.Kelly Molson: It's about being one percent better. One percent better all the time.Jacob Thompson: Mm-hmm (affirmative).Kelly Molson: And that is something that I think is really important, rather than taking a massive jump into trying to do something huge and looks really scary. But yeah, it's a big thing about celebrating your progress in there.Jacob Thompson: Yeah.Kelly Molson: So that's one that we all should take away from today. Thank you. As ever, if you want to win a copy of that book, if you head over to our Twitter account and you retweet this episode announcement with the words, "I want Jacob's book", then you will be in with the chance of winning it. Jacob, thank you. I've really enjoyed our talk today. It's really interesting to see, I think how aligned both of our approaches are. And I hope that our listeners today will take away from this, how important and how beneficial an app can actually be, as long as it's thought out, and processed, and constructed in the right way.Jacob Thompson: Yeah, absolutely. Yeah. You've summed that up perfectly. So yeah, it's been an absolute pleasure to talk about it today, and yeah, thanks for having me on the podcast.Kelly Molson: Thanks for listening to Skip The Queue. If you've enjoyed this podcast, please leave us a five star review. It really helps others find us, and remember to follow us on Twitter for your chance to win the books that have been mentioned. Skip The Queue is brought to you by Rubber Cheese,, a digital agency that builds remarkable systems and websites for attractions, that helps them increase their visitor numbers. You can find show notes and transcriptions from this episode and more over on our website, rubbercheese.com/podcast.

The Wyrd Mountain Gal Show with Byron and Alicia Death, Disgust, & Blu Emu Episode Airs Sunday 1-30-22 7pm EST When asked how she's doing, Byron replied "I'm just about getting by with prayer & wine'.  Did you know she will eat Velveeta before paying $500 lb for fine Stilton....although she does like a good Stilton...  They start out reminiscing about old Asheville, the black business district, the restaurants, & the music & meander through a few more topics before demonstrating the fabled  Appalachian Goodbye".   ***Trigger Warning-many gross subjects here, also, lots of death, adult subjects, porno, etc.  The usual madness for some, but if you're squeamish or catch the vapors easily you should not listen to any of it!  Seriously, you'd be much better off somewhere else.*** The Death Midwife - https://deathmidwife.org/classes-1-1 Free Planet Radio:  Chris Rosser, Eliot Wadopian (deceased) and River Guerguerian.. https://youtube.com/playlist?list=PLdvR1-_hS0IdsWWlK6iYeuPRLAU3MpVze The Who - My Generation https://youtu.be/qN5zw04WxCc Beatles - When I'm 64   https://youtu.be/OTgbWmaxu5s If I Only Had a Brain - Video and Lyrics - https://youtu.be/wg66kwRnOpw Chicago - Dialogue (Pt. I & Pt. II)   https://youtu.be/aJWXkdRO2Sc "Do not tempt the Lord thy God"  https://biblehub.com/deuteronomy/6-16.htm Swollen testicles reference - https://en.wikipedia.org/wiki/Nicki_Minaj#COVID-19_vaccine_tweets 2 Girls 1 cup - https://en.wikipedia.org/wiki/2_Girls_1_Cup #WyrdMountainGals #LeaveWhileYouCan #ByronBallard #BlueEmu #DigitalWitchery      

The third installment of the Port and Stilton sessions on Stomp Radio recorded live at 11pm on Boxing Day 2021 with Pete & Mark Collins, features very messy content lol

A festive homage to the fromage… Nothing says Christmas like cheese, so in a sequel to Ros's insect-eating special she goes for something a little more festive. Cheesemonger Ned Palmer of the Cheese Tasting Company joins her in the studio to chew over Britain's long history of dairy production, what constituted the “metropolitan elite” cheeses of the 18th century, why a little blue mould goes a long way… plus a live tasting from his festive dinner table. “We've been making cheese for 6,000 years. We've got lots to be proud of.” “Philadelphia is the most authentic cheese in the world.” “Eating this cheddar is like licking the cool stone of an old country church.” “This cheese is even older than COVID…” “We were at war with the French when Stilton and Port became trendy.” The cheeses that Ned and Ros tried were: Edmund Tew. Made by Dave Holton and his team in Kent. Unpasteurised cow's milk, animal rennet.  Baron Bigod. Made by Jonny Crickmore and his team in Norfolk, England. Unpasteurised cow's milk, animal rennet. Westcombe Cheddar. Made by Tom Calver and his team in Somerset, England. Unpasteurised cow's milk, animal rennet. Stichelton. Made by Joe Schneider and his team in Nottinghamshire, England. Unpasteurised cow's milk, animal rennet. Support your local cheesemongers by buying these cheeses here: England: Neal's Yard Dairy, The Courtyard Dairy and The Fine Cheese Co Wales: The Welsh Cheese Company Scotland: I.J. Mellis Northern Ireland: Indie Füde Ireland: Sheridan's Cheesemongers Written and presented by Ros Taylor. Assistant producers: Jacob Archbold and Jelena Sofronijevic. Audio production by Robin Leebrun. Music by Kenny Dickinson. Group Editor: Andrew Harrison. THE BUNKER is a Podmasters Production Learn more about your ad choices. Visit megaphone.fm/adchoices

Tom talks turkey sarnies, bubble and squeak, Stilton and figgy pudding for breakfast. Discover inventive ways to ensure nothing goes to waste. Plus Tom's highlights of 2021 and predictions for the year ahead. See acast.com/privacy for privacy and opt-out information.

Lucrezia tells you all about Italian Christmas-themed novels, short stories and poems you can read in Italian language. "L'incredibile storia di Lavinia" di Bianca Pitzorno "La freccia azzurra" di Gianni Rodari "La cena di Natale" di Luca Bianchini "I due che salvarono il Natale" di Marco Fabbrini "È Natale, Stilton!" di Geronimo Stilton "Racconto di Natale" di Rosella Pastorino https://www.corriere.it/sette/cultura-societa/cards/avallone-ciabatti-gamberale-postorino/rosella-postorino_mobile.shtml "Racconto di Natale" di Silvia Avallone https://www.corriere.it/sette/cultura-societa/cards/su-7-avallone-ciabatti-gamberale-postorino-racconti-natale-scrittrici/silvia-avallone_principale.shtml "I figli di Babbo Natale" di Italo Calvino http://www.letturegiovani.it/semprenatale/Natale/grandi_autori/I%20FIGLI%20DI%20BABBO%20NATALE.htm "Il dono di Natale" di Grazia Deledda http://www.laccademia.com/site/wp-content/uploads/2017/12/Accademia_Il-dono-di-Natale_A2.pdf "Comincia a nevicare" e "Forse era meglio" di Grazia Deledda https://www.liberliber.it/mediateca/libri/d/deledda/il_dono_di_natale/pdf/deledda_il_dono_di_natale.pdf “Buon Natale” di Alda Merini https://www.spiweb.it/wp-content/uploads/2018/12/alda-merini-poesia-di-buon-natale.pdf “Il Mago di Natale” di Gianni Rodari https://www.lebellepagine.it/res/site51630/res647892_1-Rodari-Il-mago-di-Natale.pdf Buona lettura!

Elisabetta Dami másik sorozatáról, a Geronimo Stilton gyerekkönyv-sorozatról már több szó esett. Fogadjátok szeretettel Liliánától az írónő másik alteregójának egyik írását is! :) zene: Iglooghost - lines&lines&lines hangok: Heather Myles - Just Leave Me Alone Radical Redemption ft. Crypsis - Darkness is Calling freesound.org kép: KoolShooters from Pexels

Cut 1/2 a wedge of wealth and squeeze over the world wide web. Mix with celebrity status and/or a generous amount of crime. Enjoy with cookies. Show researched and produced by Skye and OliveOriginal music by Balint MolnarReferences:Raya website: https://www.rayatheapp.com/TikTok model shares Ben Affleck's video: https://www.youtube.com/watch?v=JShzoxxF1fMHow to get onto Raya's books: https://www.myimperfectlife.com/features/how-to-get-on-raya-dating-appInside Raya: https://thetab.com/uk/2021/01/29/from-lewis-capaldi-to-channing-tatum-this-is-what-its-like-on-celeb-dating-app-raya-192596What is EncroChat? https://cyfor.co.uk/encrochat-what-is-it-and-why-did-criminals-use-it/Carl and the  Stilton cheese: https://gizmodo.com/drug-dealer-taken-down-by-his-love-of-stilton-cheese-1846955422Government chitter-chatter on online anonymity: https://commonslibrary.parliament.uk/research-briefings/cdp-2021-0008/

Enjoy

Guess who's coming to dinner? This week Ina is hosting the legendary Broadway Director/Choreographer Susan Stroman, and she is bringing a mystery guest! Ina isn't sweating at all because she has whipped up something for everyone. On the menu are Blinis with smoked salmon, Cream of Wild Mushroom Soup, and Ina's FAVORITE Parmesan Chicken. For dessert its pears, a huge block of Stilton, and a glass of port. Now who could the mystery guest be? Hmm....

We have to hand it to this criminal. When a lawbreaker gets busted because something was cracked, well, it simply MUST be an Odd News story. (Run time: 3 minutes) >> Become a fan and comment on Facebook or MeWe>> Follow us on Instagram>> Call the new phone line: (213) 290-4451>> Drop us an email at podcast @ comedy4cast.com>> Not able to be a Patreon patron? Consider just buying Clinton some coffee>> And be sure to check out everything happening over at The Topic is Trek, the other podcast Clinton does>> Dog image by karsten_kettermann-2496499 and microphone image by alles-2597842, both courtesy of Pixabay>> Certain sounds effects courtesy of freeSFX and FreeSound.org Transcript: CLINTON:Oh, hi there. Clinton here. And here's today's odd news story. A drug dealer in Liverpool, England has been given a 13-and-a-half year sentence for his crimes. Carl Stewart had previously evaded police by using an phone to hide his identity. The so-called EncroChat phone is a highly-encrypted device, often used by criminals. So, what ultimately lead to Stewart's capture? Did a fellow criminal rat him out? No, but you're getting warmer. That's because Stewart was done in by a block of cheese - Mature Blue Stilton to be precise. Police had recently cracked the EncroChat phone system that Stewart was using, which lead to the arrest of hundreds of people in the UK suspected of major crimes. But how did they nab Stewart? And what does this have to do with cheese? The now-former drug dealer, who had been posting under the alias "toffeeforce" made the mistake of uploading a picture of a wrapped package of M&S Stilton -- showing his fingers and palm in the photo. Police were able to analyze the picture, matching the prints to those on file for Mr. Stewart. Shortly thereafter, he was brought before the magistrate at Liverpool Crown Court, where he pleaded guilty to a number of crimes, including conspiracy to supply drugs and the transfer of criminal property. Mr. Stewart will be out of jail in 2034. No word if the Stilton will wait for him. But for now, that's it. We're done, done, done, done, done. Bye bye.

In partnership with Peter's Yard petersyard.com - Jenny Linford, cheese expert, sings the praises of blue cheeses. Jenny speaks with acclaimed Stilton maker Billy Kevan of Colston Bassett Stilton; three new blue cheese makers, Mike Thomson of Mike's Fancy Cheese, Martin Tkalz of Pevensey Cheese and Rich Hodgson of Isle of Wight Cheese; and Alison Elliott of the Ham & Cheese Company tells her of Gorgonzola's venerable history and author Ned Palmer explores Stilton stories. In partnership with Peter's Yard. Savour the crunch of Peter's Yard sourdough crackers. Available at Waitrose, Sainsbury's, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order. Learn more about your ad choices. Visit megaphone.fm/adchoices

Pints of milk. --- 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/bling-viera/message

Kaz tells us the story of how Stilton helped catch a criminal and Zoe discusses a little known story that had a big impact on English criminal law. 

E.128 - “Your Kidmin Calling”. What was it like when you were called into Kid Ministry? We review some paths on how we got there and what we learned along the way. OR How do I get to the Stilton from here? TOY BOX: Villains … choose wisely. Hold Up: A little clarity from last episodes chat about Predestination and RIP pet cat. Podjinks: Nacho ordinary cheese jokes … ahhh, smell that dairy air! Visit our in-house sponsors...

Blauw, blauwer, blauwst. Een imposante gast voor een imposante kaasplank. Chef-kok Ricardo van Ede deelt zijn diepgaande kaaskennis en - liefde vanuit zijn restaurant “Vessel”. De bijzonder rijpe reportage met kaasmirakel Peter Boonen leert ons hoe de mooist gemarmerde kaas van de wereld haar karakteristieke kronkels krijgt. We nemen je mee in de romantische ontstaansgeschiedenis van al het blauws dat er blinkt, combineren kaas en drank op klassieke én creatieve wijze, en sluiten af met de grootste do's en don'ts van de kaasplank.Voor de mensen die met deze aflevering mee willen blauwbekken, je hebt nodig: Bleu des Basques, Kornblomst, Achelse Blauwe (of Grevenbroecker), Stichelton, en Roquefort – van maison Carles, als je die vinden kan.SHOWNOTES:

Join Sarah and Claire on the Drunken Whalers as they play through A Crack in the Slab, lose all their magic powers and also visit three years in the past! @luckydicekirby@surrealisttrees Our intro and outro music is Goosebeak Whale by Alps, found here:https://alps.bandcamp.comhttps://newweirdaustralia.bandcamp.com

Join Sarah and Claire on the Drunken Whalers as they blow through the Dust District, see a bit of Corvo's past, and turn a man into rats using a dead witch hand. Fun stuff. @luckydicekirby@surrealisttrees Our intro and outro music is Goosebeak Whale by Alps, found here:https://alps.bandcamp.comhttps://newweirdaustralia.bandcamp.com

What is it about getting towards winter which makes you want to reach for food which gives you a great big fat cuddle? This week as the nights draw in Pennie Latin searches through the Kitchen Café recipe archives for ideas to make you want to cosy up. So on the menu we've got cauliflower cheese with Stilton from Castle of Mey; Neil Forbes has the ultimate crowd pleaser with pot roast chicken; Jak O'Donnell is turning dauphinoise potatoes into a dish to cuddle up to by adding black pudding and goats cheese while Mark Greenaway makes the ultimate happy food with his hot chocolate fondant. Food which makes you feel good about the arrival of winter!

Today's episode is brought to you by pickle-powered pies. We talk about news that revolves around artificial intelligence, 360° videos and Bagpuss. But possibly not all at the same time. Our intrepid duo then talk about design convergence, and whether that's a good thing. Answer: It probably isn't. Both Rob(democratically)and Jon(autocratically) ended up with pickle-infused pies. And we can honestly say that this is not a good thing either.

British blue cheese is aspiring to move from niche to mass market. Blue cheese has been made on the continent since Roman times. But in the UK, blue in cheese was historically viewed as "white cheese gone wrong". Now, British blue cheese producers are trying to make creamy, sweet, salty cheeses in a European style to compete with the continental imports of Gorgonzola, Cambozola and Danish Blue.Sheila Dillon travels to the British Cheese Award to search for the perfect blue cheese for the mass market's palate. Food historian Ivan Day explains why Stilton was the most expensive cheese in Victorian Britain. And cheese maker John Longman shows Sheila how to turn a cheese blue. Presented by Sheila Dillon and produced by Emma Weatherill.