Podcasts about Stouffer

Send us a textHAPPY NATIONAL CHILDREN'S PICTURE BOOK DAY!As you probably can tell, your papa is pretty excited about this one. Knowing personally the hard work and dedication it takes to create a children's book really helps me appreciate this day. When I wrote our books, I wanted to literally shrink down to the size of a kid and create a conversation with them, allowing them to create their own questions; giving them the control  to hopefully allow light bulbs to turn on for both child and parent at the time when their bedroom lights turn off and night lights brighten the room right before bed. For this show, I really wanted to showcase happiness and nostalgia. Who better to have than the sensational Todd Parr and the ICONIC Highlights Magazine?!?First up, I welcome back New York Times Best Seller, Todd Parr! You probably will recognize MANY of his books from everywhere. Todd Parr is the author and illustrator of more than 60 books for children, including the New York Times bestselling The I Love You Book, The Earth Book, and The Thankful Book. He has inspired, empowered, and entertained millions of children around the world with his bold images, unique sense of humor, and inclusive storytelling. His books have received numerous awards and are available in 20 languages. He is the co-creator of the popular Daytime Emmy®-nominated animated TV series ToddWorld with Gerry Renert of SupperTime Entertainment, and several short films for Sesame Street have been based on Todd's work. Todd has partnered with Target, the San Francisco-Marin Food Bank, Stouffer's, People magazine, and other companies and organizations to help people and animals, and to promote literacy. He lives in California with his adopted pit bulls.To find more about ALL OF HIS AMAZING books go to: www.toddparr.com_____________________________________________________________________________________________Then later I welcome back my friends at the one and only HIGHLIGHTS Magazine!!We had SUCH a good time last time with national puzzle day I thought who better than Highlights to tell me their TEAMS ALL TIME FAVORITE CHILDREN'S BOOKS GROWING UP! For generations, this team has produced the most inspiring bundle of freshly smelling papers that ignite the deepest parts of ourselves at the earliest of times in our lives. Who better to hear their most beloved stories they remember from their own bedtimes. Hearing this teared me up, I won't lie. It's so sweet and I hope each of us really cherish those early moments we had growing up. Not only because the book was fantastic, but because the person that read it to us also loved us with all of their hearts. To learn more about Highlights Magazine go to www.highlights.comThank you to our family of amazing sponsors! Ochsner Hospital for ChildrenWww.ochsner.orgRouses MarkersWww.rousesmarkets.comSandpiper VacationsWww..sandpipervacations.comCafe Du Monde www.shop.cafedumonde.com The Law Firm of Forrest Cressy & James Www.forrestcressyjames.comComfort Cases Www.comfortcases.orgNew Orleans Ice Cream CompanyWww.neworleansicecream.comERA TOP REALTY: Pamela BreauxAudubon Institute www.auduboninstitute.orgUrban South Brewery www.urbansouthbrewery.com

On today's episode: The latest on a fire that has closed London's Heathrow Airport for the day; Russian drones attack Ukraine; Defense Sec. Pete Hegseth will meet with Elon Musk; a recall is issued for Tesla Cybertrucks; deportation orders face judicial questions; and a volcano erupts in Indonesia. Trump orders a plan to dismantle the Education Department while keeping some core functions. Federal judge blocks DOGE from accessing Social Security personal information for now. People named in JFK assassination documents are not happy their personal information was released. 67,000 white South Africans have expressed interest in Trump's plan to give them refugee status. Georgetown University scholar has been detained by immigration officials, prompting legal fight. American man held by the Taliban for more than 2 years has been released, the State Department says. Maryland failed to assess the vulnerability of its Francis Scott Key Bridge long before it collapsed. Lean Cuisine and Stouffer's meals recalled for 'wood-like material' linked to choking. New York's top court blocks NYC from letting noncitizens vote. Police say they've apprehended hospital worker who shot co-worker in parking garage. A judge says Mariah Carey didn't steal 'All I Want For Christmas Is You' from other writers. Stock market today Wall Street edges lower despite solid data on the economy. US home sales rose in February as mortgage rates eased and more homes put up for sale. Venus passes between the Earth and sun this weekend -- but don't try to look for it. McNeese pulls off the biggest upset on day one of March Madness, top seeds Auburn and Houston cruise into the Round of 32, John Calipari bests Bill Self as Arkansas upsets Kansas, the Celtics officially have a new owner, Alex Ovechkin moves closer to Wayne Gretzky’s goals record, and the United States suffers a stunning loss on the pitch. Kirsty Coventry elected IOC president and is first woman, first African to lead global. French citizen Olivier Grondeau is freed after over 880 days in a prison in Iran. —The Associated Press About this program Host Terry Lipshetz is managing editor of the national newsroom for Lee Enterprises. Besides producing the daily Hot off the Wire news podcast, Terry conducts periodic interviews for this Behind the Headlines program, co-hosts the Streamed & Screened movies and television program and is the former producer of Across the Sky, a podcast dedicated to weather and climate. Theme music The News Tonight, used under license from Soundstripe. YouTube clearance: ZR2MOTROGI4XAHRX

AP correspondent Ed Donahue reports some frozen meals are being recalled.

BJ loves lasagna. Now there is recall on Stouffer's. Carson has been working on his road rage since he has a kid now. Jamie has an interesting theory about the NASA Astronauts.

Stouffer's Recall full 381 Wed, 19 Mar 2025 15:28:35 +0000 rAmjwCwlwVfpYapoK9NwVpwUo9OWePft society & culture BJ & Jamie society & culture Stouffer's Recall Irreverent, funny, and real-life radio, BJ & Jamie kick off the day with topical, trending stories and relationship topics that often cross the line of dysfunctional and unbelievable, yet they’re always hilarious. Hear BJ & Jamie weekday mornings from 5:30-10a on Alice 105.9 | KALC-FM! 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2Frss.amperwav

Butch and Suni are back on Earth!! Get your tickets now! Hilaria Baldwin told Alec to stop interrupting her while they were at a red carpet event. The Mighty Millions raffle VIP deadline is this Friday! A dog sold for six million dollars yesterday. BJ loves lasagna. Now there is recall on Stouffer's. Carson has been working on his road rage since he has a kid now. Jamie has an interesting theory about the NASA Astronauts. Jamie says this is her year! The summer of 2025 is bikini summer!

Brandon Butler and Nathan “Shags” McLeod sit down with Teeg Stouffer Founder & Executive Producer at Fascination Film Studio.A Fascination Film is a beautiful documentary that doesn't require you to be a world class storyteller to end up with a magnificent movie. We are storytellers who will work with you to listen and learn to your story, help craft it, and then tell it through interviews, narration, pictures and sound. Fascination Films isn't limited to family documentaries. We also work with companies, communities and organizations that want to celebrate and preserve their heritage. We all live our lives in community, and we make our living through the organizations in them. We'll help you inspire your people by telling the stories that built the world around them. For more info: Fascination Film FacebookFascination Film WebsiteSpecial thanks to:Living The Dream Outdoor PropertiesSuperior Foam Insulation LLCDoolittle TrailersScenic Rivers TaxidermyConnect with Driftwood Outdoors:FacebookInstagramYouTubeEmail:info@driftwoodoutdoors.com

Hesed: Does the Tanakh Foreshadow Jesus? (The Loving-kindness of G-d) by Mark Stouffer Amazon.com Lovingkindnessofadonai.com WHILE arguing with the Jewish religious leaders, Jesus said, “You search the Scriptures, because you think that in them you have eternal life; and it is these that bear witness of Me; . . .” In this series of books we will examine the Tanakh in order to see if Jesus' claim has any merit. In Hesed we will consider if the sacrificial system prescribed in the Torah prefigures Jesus' death on the cross. We will do so by asking such root level questions as: Why did the Jews need to sacrifice lambs at the first Passover in order to be exempt from G-d's judgement? After all, they were the victims in this event of slavery and oppression. Why did the High Priest need to immediately exit G-d's presence once he sprinkled the blood in the Holy of Holies? Didn't the blood atone for his sins on Yom Kippur? et.al. We will also examine the lives of Joseph, Moses, David, and Daniel. For, there are some noticeable similarities between their lives and Jesus' life. The question is, were these details purposely inserted in the Tanakh to foreshadow Jesus, or is this just a coincidence? Join author Mark Stouffer as he seeks to understand the intended meaning of the Biblical authors. Hesed is for Jewish people who want to know the truth about Jesus. It is also good for Christians who want to learn about the Tanakh, or Old Testament.About the author Mark Stouffer is a retired engineer who lives with his family in Columbus, Ohio. He was born in 1960 and grew up loving sports. Mark graduated with a degree in Civil Engineering from Ohio State in 1983. After college, G-d reached out to Mark. G-d held Mark's heart in His hand and said, “I am here.” Mark received Jesus as his L-rd and Savior, and everything changed. Mark has a passion for the Bible, which he has been studying and teaching for over 40 years. It has always been Mark's goal to learn the message that each Bible author intended as opposed to trying to make the Bible agree with his beliefs. Out of His grace, G-d called Mark to write this important four volume series. Indeed, the subject of these books was never Mark's idea.

She loves Jane Austin, she loves improv-comedy, she loves writing, and we love her. It's the wonderful Cariad Lloyd! Harry and Cariad go through how she first saw him with her Dad years ago, how she might be owed some money after buying a dodgy Stouffer the cat and we learn all about her brilliant Christmas book. Get your copy of Cariad's The Christmas Wish-tastrophe and see all of her podcasts, live shows and fun stuff at cariadlloyd.com Don't forget Harry is on tour in 2025, get your tickets at harryhill.co.uk now! Get in touch at harry@arewethereyetpod.co.uk with your jokes on a voice note, or maybe your have a minor irritation to share, or you've reworked the lyrics to a TV theme. Website: www.harryhill.co.uk Instagram: @mrharryhill YouTube: @harryhillshow Producer Neil Fearn A 'Keep it Light Media' production All enquiries: HELLO@KEEPITLIGHTMEDIA.COM Learn more about your ad choices. Visit podcastchoices.com/adchoices

Teeg Stouffer is a storyteller and filmmaker. His business, Fascination Film Studio, tells the fascinating stories of ordinary people who shaped the world around us. But he's a husband and father, Christ-follower, outdoorsman - and has done a lot of things in his career as he's pursued his passion.   It could be said that he's made most of his living in media, marketing & events, but he'd say he's a “multi-potentialite." He's been - most recently - a fishing lure salesman; he's worked for the Department of Homeland Security; he's founded a few for-profit companies and a couple of non-profit companies.   He's been involved in real estate (and lost a lot of money that way) and he's been involved in famous events that people have heard of. He led the #1 retail grand opening team in the US, which had some of the biggest, splashiest grand openings in America over the past 10 years. He's been the voice of Mountain Dew and has been on staff at a church. My kind of guy!   To connect with Teeg:https://www.fascinationfilms.com/ To get in touch with Tyler: https://www.tylerkamerman.com/  

Dubbed “multi-potentialite”, Teeg Stouffer is a multi-faceted professional who shares his skill journey from nonprofit environmental activism to selling fishing gear and eventually transitioning into film production. Throughout the Communication, storytelling, and adapting to new environments are some of many strength Teeg emphasis as bing instrumental throughout his career. In his latest venture in heritage and legacy film production, he illustrates the power of connecting with people's stories. Teeg Stouffer: ⁠https://www.linkedin.com/in/teegstouffer/⁠ Fascination Film Studio: ⁠https://www.fascinationfilms.com/⁠ Never Split the Difference: ⁠https://shorturl.at/TGg7Q⁠ Multi-potentialite: ⁠https://shorturl.at/95Ohk⁠ Cackle Media Instagram: ⁠https://shorturl.at/RKHYt⁠ Cackle Media YouTube: ⁠https://shorturl.at/tXEur⁠ Cackle Media LinkedIn: ⁠https://shorturl.at/tevS9 00:00 Introduction to Transferable Skills 00:08 Meet TeeG Stouffer: A Multi-Potentialite 02:46 The Journey with CatchCo 03:39 Nonprofit Ventures and Environmental Activism 06:01 Lobbying and Political Activism 08:10 The Power of Communication 13:35 Balancing Data and Emotions in Decision Making 19:17 The Concept of Multi-Potentiality 24:31 Hiring for Skills and Personality 25:51 The Importance of Adaptability 26:34 Experiential Retail in the Fishing Industry 28:04 Building Effective Teams 29:50 Challenges of Scaling Operations 33:07 The Power of Storytelling 34:31 Starting a Film Company 38:14 Lessons from History 42:31 Finding Fulfillment in Work 43:45 Conclusion and Final Thoughts

What's up everyone, today we have the pleasure of sitting down with Stephen Stouffer, Director of Automation Solutions at Tray.ai and the first ever returning guest. We had Stephen on earlier in the year in episode 112 where we unpacked the practical wonders of combining AI tools with iPaaS solutions. Summary: AI can transform your marketing without overwhelming you. Start with one use case. Watch the results, and go from there. You don't need to master data science to add AI value, but you need to be willing to experiment, keep what works, and let the tech do the heavy lifting. Customer Journey Mapping EssentialsCustomer journey mapping, as Stephen puts it, is best approached as a clear, structured framework. For marketers, this often starts by examining the visitor's first few seconds on a website. Stephen's “three, five, seven rule” is a useful guide: three seconds to capture attention, five to build engagement, and seven to prompt action. Reviewing homepage or landing page performance through this lens keeps the focus on essentials. Are calls-to-action (CTAs) clear and accessible? Does the page guide users toward the intended outcome effectively?Stephen further notes the importance of every element “above the fold.” Content here needs to be concise, visually appealing, and should naturally lead users to the next step. A well-placed CTA, such as a prominent button, encourages forward motion, while a hidden or confusing one can derail the journey. Each interaction should be straightforward and intuitive.Beyond landing pages, Stephen highlights the journey before a visitor even arrives. Campaign managers, for instance, should ensure that ad copy and visuals align with the landing page, creating a smooth transition from ad to action. Consistency here reduces friction and keeps the experience cohesive.For advanced mapping, Stephen recommends storyboarding different customer personas and their digital pathways. By tuning each stage to fit these profiles, marketers can craft a journey that feels relevant and trustworthy, engaging each segment from the very first interaction.Key takeaway: Use the "three, five, seven rule" to evaluate each customer touchpoint on your homepage or landing pages. This approach helps ensure your content captures attention, fosters engagement, and prompts action—all within a few seconds.AI's Role in Automating Personalized EmailsStephen recently demonstrated how AI automates personalized emails with just a first name, last name, and email. AI uses data from sources like LinkedIn, company details, and job history to craft messages that feel genuinely tailored to each recipient, far beyond typical generic responses.This level of automation doesn't just boost engagement; it saves significant time. Instead of setting up complex variable fields or spending 15-20 minutes per email on manual research, AI handles it all in seconds. Stephen notes that marketing teams can skip intricate field configurations, while sales teams gain back valuable time to focus on high-impact tasks.AI also serves as a replacement for traditional enrichment tools, pulling in dynamic contact details without third-party data providers. For sales, it means delivering relevant, personalized content effortlessly. AI does the heavy lifting, creating an email that feels custom-built for the recipient—no manual assembly required.Key takeaway: AI enables efficient, data-rich personalization for customer outreach, saving marketing and sales teams time and resources while boosting the quality of each touchpoint.Automating Personalized Outreach with AI AgentsAI agents are redefining how teams approach personalized outreach, offering new ways to automate highly customized interactions. Stephen explains how Tray.ai leverages a powerful combination of APIs—OpenAI, Google, LinkedIn, and more—to build out complex automation processes directly within its platform. Each AI agent is designed to use the best tool for the task at hand. Given the right context and instructions, these agents can gather relevant data from press releases, Crunchbase, LinkedIn profiles, blog posts, and other sources to craft an email that feels genuinely tailored.Imagine a marketing email generated entirely by an AI agent. With the recipient's email, role, and other contextual clues, the AI might produce a message like, “Hey, congratulations on your recent speaking slot at AntiCon in London. Hope you had a safe journey back!” This level of personalization would usually require about 15 minutes of research by a BDR or ISR. Now, it can be fully automated, freeing up sales and marketing teams to focus on strategy and high-priority tasks rather than time-consuming data gathering and crafting.Stephen points out that the true power of AI agents comes from implementing them in real, tangible ways. For instance, rather than abstract promises of efficiency, Tray.ai demonstrates AI's impact with practical use cases like this automated email personalization, which resonates more directly with the people using it. By creating a functional demo that allows teams to see this technology in action, Tray.ai bridges the gap between AI's potential and its practical application.For anyone curious to test it out, Stephen offers a live demo of the personalized email automation. This hands-on approach helps users understand the realistic possibilities AI agents bring to customer engagement and outreach, transforming the process from concept to actionable, impactful workflows.Key takeaway: AI agents streamline personalized outreach, combining data sources and automation tools to generate highly customized emails without manual research. By automating these tasks, teams can focus on high-impact activities while still delivering meaningful, individualized interactions.Challenges in Implementing AI-Driven Customer Journey MappingImplementing AI-driven customer journey mapping and personalization comes with its share of challenges. Stephen highlights three primary obstacles teams face: complexity, connectivity and compliance.The technology's complexity. Even technical professionals sometimes struggle to understand the nuts and bolts of AI integrations, making it difficult for organizations to determine how to effectively deploy these tools. The ambiguity around building and customizing AI solutions internally often becomes a barrier to adoption.The challenge of data connectivity. For AI agents to deliver relevant outputs, they need access to comprehensive data across systems. Whether it's a CRM, sales records, or product usage data, these inputs provide the context for AI to make useful recommendations. While crafting a prompt might sound straightforward, gathering and linking all the necessary data to inform that prompt is anything but simple. Stephen explains that AI can only be as effective as the information it's fed, making seamless data integration a top priority for effective personalization.Perhaps most daunting, the challenge is compliance. When feeding sensitive data into large language models, teams must navigate a maze of security requirements like SOC 2, HIPAA, and GDPR compliance. Many organizations hesitate to dive into AI because of the fear of regulatory risks. Legal teams often step in, concerned abo...

Gregg Stouffer, Lead Editor at Pickleball TV, kicks off the first episode in Season 4 of the Telly Podcast. Listen in on what it takes to build a new television channel from the ground up, from new show ideas to Gregg's experience as a turn-around editor for the Beijing and Paris Olympic Games. Hosted on Acast. See acast.com/privacy for more information.

Which microwave dinner is best? It would be great to eat out at fancy restaurants every night, eating food prepared by seasoned chefs.  Unfortunately in this reality sometimes all you have is $5 and a microwave.  This week we are here to determine which microwave dinner brand is best, and more specifically which one makes the best Fettuccini Alfredo (with chicken and broccoli).  The contenders are Lean Cuisine, Marie Callender's, and Stouffer's.  Please like and subscribe and if you have any suggestions, let us know by tweeting us @tastetestdummies or email us at nickandjohnpodcast@gmail.com.      SPOILER!  Below is a list of which pasta corresponds to which numbered plate it was on: 1. Stouffer's 2. Lean Cuisine 3. Marie Callender's

Clock hack. Monte Cristo sandwich. Eating dirt. This day in history. Shocking habit you discovered when you moved in with a partner. Disaster preparedness for your pet. Self-help with Alexa. Music Tuesday. Stouffer's is coming out with shelf-stable mac n cheese. Coffee drinkers.

New mic. Clock hack. Monte Cristo sandwich. Eating dirt. This day in history. Shocking habit you discovered when you moved in with a partner. Disaster preparedness for your pet. Self-help with Alexa. Stouffer's is coming out with shelf-stable mac n cheese. Coffee drinkers. Reasons for the breakup. Moving furniture. Shogun. Car recall.

Episode Overview: In this episode of Swimming with Sharks, Kevin Dean, CEO of ManoByte, sits down with Stephen Stouffer, Director of Automation Solutions at Tray.ai. Stephen discusses his journey from marketing automation to becoming a leader in AI integration and shares valuable insights on leveraging AI for enterprise success.Introduction: Kevin introduces Stephen Stouffer, who brings extensive experience from various industries, including enterprises, agencies, startups, and nonprofits. Stephen has been deeply involved in the AI space, focusing on how organizations can harness AI to streamline operations and gain a competitive edge.Interview Highlights:AI Accessibility: Stephen emphasizes that generative AI is for everyone, from beginners to technical experts, and encourages organizations not to be intimidated by its potential.Enterprise Challenges: He discusses the importance of feeding AI with the right data and context to maximize its effectiveness, stressing that while AI can simplify tasks, thoughtful deployment is crucial.Tray.ai's Role: Stephen explains how Tray.ai's rebrand focuses on integrating AI into workflows securely and efficiently, introducing features like the Merlin connectors that enhance data privacy and automation.Key Takeaways:Start Small: Organizations should begin with simple AI implementations, focusing on teams that are open to change.Security and Context: Ensuring data security and providing AI with proper context are vital for successful enterprise AI adoption.Future of AI: The AI landscape is rapidly evolving, and organizations must adapt quickly to stay ahead, with AI becoming an integral part of daily operations across industries.

Wharton's Dr. Americus Reed speaks with Nate Hill, Vice President of Marketing at Stouffer's about the legacy of the Stouffer's brand, how they determine their space in the dinner market place, "dinner dread", the future of Stouffer's, and more. Hosted on Acast. See acast.com/privacy for more information.

Episode 349: I will discuss Paolella's Italian Restaurant in Chicago and memories of Stouffer's Cakes in the 1970s.

Episode 349: I will discuss Paolella's Italian Restaurant in Chicago and memories of Stouffer's Cakes in the 1970s.

In this episode of the Botanical Brouhaha podcast, Amy and Natalie talk with Anna Stouffer, owner of Urban Petals in Greer, South Carolina about her transition from a working in a law firm to becoming a successful floral designer. Anna shares her journey, starting with wedding floristry and eventually adding a retail component to her business. She discusses the challenges of managing both aspects, the support from the floral community, and the impact of motherhood on her business. Anna shares how creating a calming store environment and balancing her work with her personal life are of utmost importance to her as a business owner. The episode highlights the importance of authenticity and compassion in building a successful floral business. This episode of the Botanical Brouhaha Podcast is brought to you by: Madrid Flower School You can find show notes and more episodes of The Botanical Brouhaha Podcast at botanicalbrouhaha.com, and you can find the BB Podcast co-hosts on IG @botanicalbrouhaha and @hey.nataliegill. This episode of The Botanical Brouhaha Podcast was produced by Joel McGee. Original music by Landon McGee.     

July 29, 2012. Palmyra, Pennsylvania. After spending the evening at a bar, 21-year old Kortne Stouffer returns to her apartment building alongside a male friend named Cody Pruett, but gets into a confrontation with her neighbours. The police are called to the scene and manage to de-escalate the situation, so Kortne goes into her apartment […]

July 29, 2012. Palmyra, Pennsylvania. After spending the evening at a bar, 21-year old Kortne Stouffer returns to her apartment building alongside a male friend named Cody Pruett, but gets into a confrontation with her neighbours. The police are called to the scene and manage to de-escalate the situation, so Kortne goes into her apartment with Cody. When Cody wakes up later that morning, he claims that Kortne has vanished without explanation and she has left her car and all of her personal belongings behind. Investigators explore a number of different leads, but can find no evidence of foul play or any strong suspects, so Kortne's disappearance remains unsolved. On this week's episode of “The Trail Went Cold”, we explore a bizarre case about a young woman who seemingly vanished from her apartment in the middle of the night. Special thanks to listener Becki Routsong for narrating the opening of this episode. Additional Reading: https://charleyproject.org/case/kortne-ciera-stouffer https://www.pennlive.com/topic/kortne-stouffer/posts.html https://www.pennlive.com/midstate/2012/08/kortne_stouffer_disappeared_am.html https://www.wgal.com/article/disappearance-of-kortne-stouffer-palmyra-pennsylvania/40680399 https://www.wgal.com/article/timeline-for-disappearance-of-kortne-stouffer-palmyra-pennsylvania/40690263 https://www.newsnationnow.com/missing/kortne-stouffer/ https://www.fox43.com/article/news/local/lebanon-county/family-of-kortne-stouffer-look-for-answers-11-years-cold-case/521-0f80fc96-c646-42aa-99f7-c5dc8c12c98b https://www.abc27.com/local-news/kortne-stouffer-remains-missing-after-11-years-family-hosts-annual-float-event/ https://www.newspapers.com/image/995947179/ https://www.newspapers.com/image/995947204/ https://www.newspapers.com/image/995958181/ https://www.newspapers.com/image/995958172/ “The Trail Went Cold” is on Patreon. Visit www.patreon.com/thetrailwentcold to become a patron and gain access to our exclusive bonus content. “The Trail Went Cold” is going to be appearing on podcast row at Crimecon UK” in London on September 21-22, 2024. To get a 10 % discount on the purchase of tickets to either event, please use our specialized promo code, “COLD24”, by visiting Crimecon.com or Crimecon.co.uk. “The Trail Went Cold” will be appearing at the True Crime Podcast Festival, taking place at the Denver Marriott Westminster in Colorado on July 12-14, 2024. To get a 15 % discount on tickets, please use our specialized promo code, “TRAIL”, by visiting https://truecrimepodcastfestival.com. The Trail Went Cold is produced and edited by Magill Foote. All music is composed by Vince Nitro.

MARK STOUFFER, a career-long engineer, and now an author of Biblical books, will join us to discuss his latest release, "Hesed: Does the Tanakh Foreshadow Jesus?" FROM HIS WEBSITE: "Mark graduated with a degree in Civil Engineering from Ohio State in 1983. However, the economy was bad at that time, and he was unable to get a job in engineering. Over the next 14 months, he struggled working such jobs as door to door sales and maintenance work at a country club. It was not an easy time, but it was the time that G-d chose to reach out to Mark. Despite Mark's selfishness, thoughtlessness, arrogance, and other character flaws, G-d pursued Mark to rescue him. G-d held Mark's heart in His hand and said, “I am here.” Mark received Jesus into his heart as his L-rd and Savior, and everything changed. In 1984, Mark took a job with the Ohio Department of Transportation and has worked in engineering ever since. He has worked on multiple high-profile highway projects and other public works projects. One of his ongoing responsibilities has been to write engineering reports and manuals. In 1990, Mark married Noushi and his life took another turn for the better. Mark and Noushi have had the privilege to be parents to both a son, Paul, and a daughter, Leila (pictured above). ​Mark has led home churches with his wife and taught the Bible for many years. A few years ago, he felt the urge to write a book. He thought he would write a book about the Bible to Muslims, as he has studied the Qur'an for many years. Then one night, at 3:00 a.m., he awoke with many thoughts on his mind. He got up and typed out an entire chapter. But it was not for Muslims; it was for Jewish people. In that moment, and ever since, Mark has felt led by G-d to write this series of books. May it be a blessing to you." https://lovingkindnessofadonai.com

MARK STOUFFER, a career-long engineer, and now an author of Biblical books, will join us to discuss his latest release, "Hesed: Does the Tanakh Foreshadow Jesus?" FROM HIS WEBSITE: "Mark graduated with a degree in Civil Engineering from Ohio State in 1983. However, the economy was bad at that time, and he was unable to get a job in engineering. Over the next 14 months, he struggled working such jobs as door to door sales and maintenance work at a country club. It was not an easy time, but it was the time that G-d chose to reach out to Mark. Despite Mark's selfishness, thoughtlessness, arrogance, and other character flaws, G-d pursued Mark to rescue him. G-d held Mark's heart in His hand and said, “I am here.” Mark received Jesus into his heart as his L-rd and Savior, and everything changed. In 1984, Mark took a job with the Ohio Department of Transportation and has worked in engineering ever since. He has worked on multiple high-profile highway projects and other public works projects. One of his ongoing responsibilities has been to write engineering reports and manuals. In 1990, Mark married Noushi and his life took another turn for the better. Mark and Noushi have had the privilege to be parents to both a son, Paul, and a daughter, Leila (pictured above). ​Mark has led home churches with his wife and taught the Bible for many years. A few years ago, he felt the urge to write a book. He thought he would write a book about the Bible to Muslims, as he has studied the Qur'an for many years. Then one night, at 3:00 a.m., he awoke with many thoughts on his mind. He got up and typed out an entire chapter. But it was not for Muslims; it was for Jewish people. In that moment, and ever since, Mark has felt led by G-d to write this series of books. May it be a blessing to you." https://lovingkindnessofadonai.com

On today's new episode the Bayer siblings are thrilled to welcome Bad Religion guitarist, founding member of Minor Threat and self-professed chocoholic, Brian Baker! We're talking about sending out your own trading card as a holiday card, hanging out in junkyards (and playing in Junkyard) and of course, Stouffer's Frozen Dinners. From Mac and Cheese to French Bread Pizza so hard it will bread your teeth we defrost crucial frozen food facts, including some very funny lawsuits. Plus in a rousing game of CONGRATULATIONS, YOU BAKED YOURSELF, we're debate the merits of Classic Macaroni Salad with Ham, Pineapple Fluff and Tomato Soup Cake. Whether you're at home, in the ca or just out going for A WALK, you gotta check out this awesome episode!See omnystudio.com/listener for privacy information.

A recent Forbes article sparks the hosts' passionate discussion about the role that food and beverage conglomerates should play in the health and wellness of American consumers, both now and in the future. They also opine on whether JuneShine's acquisition of Flying Embers is good for the hard kombucha category, chat about Expo West preparation and highlight a handful of new spicy, sweet and savory snacks and libations.  Show notes: 0:35: Super Random. Unofficially Ready. A Majority Stake. What To Do About UPF. Karma, Cake. – Jacqui's thrifty sensibilities kick things off, before the hosts talk about NOSH's multi-part guide to Expo West and offer their two cents on a big ‘booch deal and why it makes sense. Errol Schweizer's opinion piece about why now is the time to reinvent processed foods has Ray once again leaping onto his soap box, stirring the pot and pointing fingers, while John, Jacqui and Mike offer their own perspectives on the subject. Ray shares a new snack and dip with John, Mike gets everyone's tongue tingling, Jacqui has a perfect snack for Coachella and a new line of “petit” and easy bake cakes gets a big thumbs up.  Brands in this episode: Oatly, Pacific Foods, Juneshine, Flying Embers, Crooked Owl, Saffron Road, Stouffer's, Hungry Man, Annie's, Simple Mills, Banza, Trix, Iggy's, Ithaca Hummus, Utz, Mike's Hot Honey, Tingly, Koko & Karma, Gateaux, C4

The Old Testament and Jesus Mark StoufferWhile arguing with Jewish authorities and religious leaders, Jesus told them, “You search the Scriptures and believe that in them, you have eternal life. But it are these scriptures that bear witness of ME.” That is in John 5:39.That is True… many people have read the Bible. Some many times. I pray the Word has done its work in converting their hearts. Amen! But some still have questions. Many people today that have questions are actually Jewish people who are “waiting for the Messiah.” How can we show them that Jesus already came the first time – and is about to come for a second time?How can we reach these Jewish people that are searching the scriptures of the Old Testament, looking for answers?Our guest today is helping that process. Amen!Mark Stouffer is a Christian author who has done a deep dive on the what is known as the “Tanakh” – which are the first five books of the Bible, written by Moses. They are “Genesis, Exodus, Leviticus, Numbers and Deuteronomy. These five book are sacred to the Jewish Faith. But yet, Jesus told them, “They talk about ME.”He is writing a series of books, with the first book now published. It's titled, “Hesed: Does the Tankh Foreshadow Jesus?” This is a great book and we will discussing it today. Amen!Help me welcome to the program, Mark Stouffer! Mark, I appreciate you joining us today!First question I always start with is this. Other than that brief information I just shared, can you tell us in your own words, “Who is Mark Stouffer?”Your first book is “Hesed: Does the Tanakh Foreshadow Jesus?” It is written for Jewish people that want to know the Truth about Jesus – and for Christians who want to learn about the Tanakh, or Old Testament. Why did you write this book and why publish it now?One thing you bring out in your book is the issue of “moral guilt is not decisively resolved.” Can you share what you mean by that?I know we don't have time to go into a lot of details. But one thing I want you to bring out is some of the ways in which some Biblical heroes suffered just like Jesus did. Or we could say it another way, how Jesus suffered just like some of the prophets of old (since they came first). Can you share just a little bit of those similarities with us?This is going to be a series of books. Is that right?Explain the series for us…What do you see God doing in the world today that is getting everything ready for the return of Jesus?I believe that every believer alive today has a purpose for being born in this day – and this time – which God wants them to accomplish. What are your thoughts on this?Mark, this is so interesting. How can someone order a copy of your book, “Hesed: Does the Tanakh Foreshadow Jesus?”When do you anticipate book two to be released? (March 2024)If someone has a question or would like to get in contact with you for some additional information – or perhaps to do an interview such as this… how can they do that? How can someone get in touch with you?I'll put links to all of this in the show notes below.Folks, this book, “Hesed: Does the Tanakh Foreshadow Jesus?” is going to be a great resource for you to have in your library. I've already bought mine and the way Mark has laid out this...

On this week's episode, we sit down with girls swim and dive captains, Anna and Cha Cha, to hear about their super successful season. Girls Swim and Dive were undefeated in their conference and took 2nd at State!

On this week's episode, I have from the Youtube channel "Tasting History", Max Miller. Tune in as we about the origins of what made him start this channel as well as his New York Times best-selling cookbook "Tasting History: Explore the Past through 4,000 Years of Recipes (A Cookbook)." We also dive into the complications of trying to be successful on all forms of social media.Show NotesMax Miller on Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/Max Miller on TikTok: https://www.tiktok.com/@tastinghistoryMax Miller on YouTube:  @TastingHistory Michael's Online Screenwriting Course - https://michaeljamin.com/courseFree Screenwriting Lesson - https://michaeljamin.com/freeJoin My Newsletter - https://michaeljamin.com/newsletterAutogenerated TranscriptMax Miller:A lot of people are like, this feels like an old PBS show. Yeah,Michael Jamin:It's classier. Yeah,Max Miller:It is classier. And so I'm like, I don't think the thumbnail where I'm on there going, would, you're not going to, because the video is not going to deliver on that. That's not what the video is. And so then it is clickbait, and I hate thatMichael Jamin:You're listening to, what the Hell is Michael Jamin talking about? I'll tell you what I'm talking about. I'm talking about creativity, I'm talking about writing, and I'm talking about reinventing yourself through the arts.Hey everyone, it's Michael Jamin. Welcome back to another episode of, what the Hell is Michael Jamin talking about? Well, today I'm talking about as always, people who are doing creative things who have invented themselves creatively. And so my next guest has done just that. He's tasting history with Max Miller. He is the host, and tasting history is a really interesting channel. Well, actually I'll get to it, but he's got 2 million subscribers, which is gigantic on YouTube. So Max, welcome to the show. Thank you so much for joining me.Max Miller:Thank you for having me. Excited.Michael Jamin:I am so inspired by what you're doing. So basically your show, for those who don't know, it's a cooking show, but it's also, he talks about it's historical cooking, so what they made in ancient Greece or whatever, or what prisoners ate, whatever. And so it's also, it's cooking, but it's also educational, which I find it's such an interesting little niche you have, and yet it's blown up.Max Miller:Yeah, it's crazy. I actually always say I have a history show where I cook because it's really to focus more on the history than anything else. Well, tell me, howMichael Jamin:Did this all start?Max Miller:It started, well, it kind of started with a great British bakeoff. When that show first came out, actually before it even came out here in the us, I got obsessed with it and started baking everything that they had on it, and that's really how I learned how to bake. But they would always talk about the history of the dishes that they were baking. They don't do that anymore. And so I would bring my baked goods into work. I was working at Disney, the movie studio at the time, and I would bring in the baked goods and tell all of my coworkers a little bit about the history. And then one of my coworkers was like, you know what? Go tell someone else. These little anecdotes, put it up on YouTube, find an audience. And so that's what I did. Wait, were youMichael Jamin:Trying to pitch it to Disney? Is that why?Max Miller:No, no. It was more that I just needed something creative to do my job at Disney. I loved it, but it wasn't super creative, at least not my creative thing. I was creating stuff for other people.Michael Jamin:What were you doing then at Disney?Max Miller:I had been working in marketing, so I had worked on the trailers and stuff like that. And then in the months before the pandemic, really, I was working in sales, selling our movies to the theaters, which was actually a lot of fun and challenging, but not super creative in the way that I like to be.Michael Jamin:But tell me, so you're not familiar, you moved to LA for what reason thenMax Miller:To do voiceoverMichael Jamin:To be a voiceover actor?Max Miller:Yeah, I had been in New York doing musical theater for eight years, and New York is exhausting. And I decided, you know what? I need a slower pace of life. So I moved out here and I had a few friends out here and I wanted to do voiceover. I was always much more comfortable behind a mic than I was on stage or in front of a camera. And so I was like, okay, animation, that's the way to go. And so I did that for a little while. Did youMichael Jamin:Have much success at it?Max Miller:It's funny you ask. So in animation, no. I did a few little things and in commercial, couple little things, but where I ended up getting a lot of work was in audio books because I have the voice of, especially then of a 16-year-old boy. And so I was doing a lot of YA audio books. Interesting.Michael Jamin:See, this is so interesting. Okay, so you were an actor trying to get even more acting gigs and you must have become alright. It's good that you made some money doing voiceover for books, but it doesn't sound like you were as accomplished as you wanted to be. Is that right?Max Miller:Yeah, no, I mean, I always had to be working at a restaurant or I started temping at Disney, and then that just turned into a full-time job. But yeah, I never made a full living for more than six months at a time. I always had to call back.Michael Jamin:So you were, as I talk about this a lot, actors and writers the same thing. Help me get in the door, help me do the, everyone's always begging for an opportunity. Get me in, please let me, and then I guess at some point you just decided, I'm tired of asking. I'm just going to do something that I want to do. And this is what happens when you put energy into something, you created your own little thing and you blew up.Max Miller:Yeah, no, I mean that's the amazing thing about YouTube and TikTok and Instagram. You couldn't do this 15, 20 years ago, or at least you could do it. It was just nobody would have a place to watch you do it. Now, it's not easy, but it's available. It's an option.Michael Jamin:From what I see your show, everyone should again check it out. Tasting history with Max Miller, it seems like it's really well produced and it seems like this is a TV show, but it's free on the internet. That's what I see when I look at it.Max Miller:Well, thank you. All I notice is, oh, my lighting this week was terrible or, oh God, there's a typo on the screen. I only notice all the mistakes that I make. ButMichael Jamin:Do you shoot this? It's in chat in the kitchen. Is the kitchen in your house?Max Miller:Yep.Michael Jamin:It's your kitchen and it's lit. Do you have a team helping you or you doing this all your own on your own?Max Miller:It's all me. YouMichael Jamin:Have no one helping you.Max Miller:I don't want to say no one helps me because my husband does the subtitles and he reads all the scripts beforehand to make sure that it's coherent, because once in a while I'll say something and he's like, what is this? And I'm like, everyone knows what that is. And he's like, no, everyone doesn't. So then I fix up. What aboutMichael Jamin:Editing and stuff?Max Miller:So I just in the last couple months brought on someone to help me with some of the editing. I still end up doing all the images and a lot of that, but she's fantastic and has cut down the major part of the editing for me because that was, I mean, I would spend 15 hours, 12 to 15 hours each episode just editing. And now it's maybe four. AMichael Jamin:Lot of that. Now you use a lot of time, I imagine, to research and to prep and to practice these recipes you're doing. Is that right?Max Miller:Yeah, research is definitely the most intensive part. It's also my favorite part though. It's probably depending on the episode, anywhere from 12 to 20 hours of research and then kind of crafting the script.Michael Jamin:So this is your full-time job now? This is how you make your living?Max Miller:Yes.Michael Jamin:Fantastic. It'sMax Miller:More hours than I've ever worked in my life,Michael Jamin:But I mean, you're great at it. You're great on camera. The content is very interesting, very engaging. Sometimes you take it in the field, which is a great write off. It's an excuse to get out of the house and shoot something on the field, which is great. Exactly. Have other opportunities come from this unexpected opportunities maybe?Max Miller:Yes, absolutely. One I'm not actually allowed to talk about, but it'll be something on the standard actual television, so that's exciting. And then the other is I wrote a cookbook, and that has done immensely well. It was on the New York Times bestseller list, which was something I never really expected that I would be on.Michael Jamin:Did they reach out to you? Did a publisher reach out to you or did youMax Miller:Yeah, they reached out to me shortly after I started the channel. Actually, I think it was about six months in. It was somebody who had watched my Garam episode and said, we would love to do this as a book. And it ended up being kind of rough because she was super excited about the project and she knew the channel, and then she got laid off. So I got transferred to another editor who has been absolutely great, but he didn't really know what to do with me. He did cookbooks. And I was like, well, this is a history book with recipes in it. And he's like, okay. So it took a little time to kind of figure out exactly what we were doing, but it ended up working out. ButMichael Jamin:This is interesting because most people will approach a publisher, please, I got a book by my, but when you build it yourself, it's the other way around, and it's just so much make them come to you, and it's because you put the work in first. And how big was your channel when they first reached out to you?Max Miller:Not huge. Maybe in the 200 to 250,000 subscriber, which is actually really big, but not where I am now.Michael Jamin:What was the first video that you blew up on? What was that?Max Miller:Rum? So I started the channel the last week of February, and this was, I think the third week of June. That's fast. It wasn't that long after starting. It was because it was covid and nobody had anything to do, but watch YouTube videos. I had been getting a few thousand views on my videos, which I thought was stellar. This really wasn't supposed to be a thing. And then within a week it was at almost a million views, and I had jumped from 10,000 subscribers to 150,000 in a week.Michael Jamin:Wow. Wow. Now, I guess you can't talk about, obviously you can't this project, this network project, but what about acting opportunities and I mean, you're a face now, you're this guy, people know.Max Miller:Yeah, I mean, when it comes to acting opportunities, everything right now is acting myself. And I'm sure that if I went out and auditioned, maybe I could get something, but I don't have time.Michael Jamin:Time.Max Miller:This is what it is. And really at this point, if I did something acting wise, I'd probably want to go back to musical theater, which was my first love and do some shows. But wow,Michael Jamin:I wouldn't roll that out. I mean, you keep on building your audience and I certainly would not roll that out. I mean, what is fame? Are you getting recognized now or what's it like for you?Max Miller:I am. I actually just got recognized at Costco today. Really? Yeah. It's funny. I get recognized very seldom here in Los Angeles because I think everyone sees people out all the time. But whenever I go anywhere else, I always get, which is pretty awesome. Even in Greece, really? In Greece, I recognized every day in Greece by people who watched this one video when I did this Spartan blood broth video. Everyone in Greece, I swear, has seen that video. So that's how they all knew me. I wonder if it's awesome.Michael Jamin:I wonder if fame for people like you is different than movie actors or TV actors in the sense that you're this friend that they watch on the Or what do you thinkMax Miller:It is more of that? I mean, I don't know what it's like for Beyonce, but I know for me, I do get a lot of people who it is, we already have a relationship and that we're good friends because we hang out for 20 minutes every Tuesday.Michael Jamin:But not only that, they're probably looking you on their phone, which is this, it's not even the TV mean to me that famous is such an interesting thing. I worked with obviously a lot of actors, but they create, when you're an actor, it's the character that they know. And sometimes they have a hard time differentiating between you and the villain that you play. It's like, that's not me. But with you, it's different. I think it must be very different. You're a friend, I think, right?Max Miller:And I mean, in the show, that's me. I'm not playing character at all. It's just this is how I am. And so it does create a bond. I guess you do get to know. It is so much more about the creator. There are other people who have maybe started to kind of do what I do or that were already kind of doing what I do slightly differently. I'm not the first person to cook historical food by any means, but I'm me doing it and they are them doing it. And so it will always be different. People are like, oh, they're coming for you. No, there's so much room for everyone because everyone is an individual. And b, Dylan Hollis approaches historic food in a very different way. I don't know if you know him, but he's on TikTok. He's huge. He's fantastic. He has a great cookbook out, but his personality is his personality, and mine is mine. And even if we covered the exact same topic, it would be done in such a different way.Michael Jamin:Was there ever any imposter syndrome on your end? I didn't go to culinary school. I'm not a this or thatMax Miller:Every day. I mean, the fact that I have a cookbook out is insane. Yeah, no, there is both on the cooking end of things and the history end of things, because I'm not a trained historian either, really. The show is just me reading things that I thought were interesting and me fumbling my way through the kitchen until I come up with something that I think was what the recipe was trying to get at.Michael Jamin:Yeah, I mean, a lot of times these recipes as I look at 'em, they just say what the ingredients are. They don't say the proportions. They certainly don't say the temperature was cooked at if it was cooked in middle Ages. And so you're just going by what you think it should be.Max Miller:Yeah. They're all vague sometimes to the degree of, you can't even tell if this is a bread or a soup, kind of vague. But with context clues, you can't just read the recipe. You have to read other things usually in the cookbooks or other cookbooks from the time. And then leaning on other historians and scholars who have done work for years and years, you're kind of able to make an educated guess on a lot of things. But that's all it's ever going to be.Michael Jamin:But can you tell me how food dishes have changed over the centuries? Are we using way more sugar now or something?Max Miller:Oh yeah. Yeah. And I mean, partly because our pallets have just changed in a way, at least here in the United States, but also because it's so much cheaper. In the Middle Ages, they loved sugar, but it was being grown in Indonesia or India, and so it had to come a long way. And then it had to be refined to become white sugar, which was an incredibly lengthy process and incredibly expensive and really only done in one or two places in the world. So a little bit of sugar was like it was buying a Lamborghini and showing off your wealth. So most people didn't get it. Whereas then you get to the 18th century and all the poor people are putting sugar in their tea. Oh, really? And so the rich people were like, we don't want that in our food anymore. We're going to go with fresh ingredients instead.Michael Jamin:Oh, really? Really? Yeah. How interesting. And then that's another thing, processed food is so relatively new and obviously, was there any kind of version of processed food historically before modern age?Max Miller:I guess it depends on what you mean by processed.Michael Jamin:I don't know. Something that was, I don't know. What does it mean to be processed?Max Miller:If you take corn and make it into cornmeal and mix Alize it, which is a laborious process that needs lie, and you're boiling it and then grinding it in a certain way, the Aztecs did that. So it's been done and far before them thousands of years. So that's a process. Making sugar into white sugar is a lengthy process, but that's been done for hundreds of years. Well, no, thousands of years. So is it a Stouffer's microwave meal? No, but we have had processed food for forever. It's just a different process.Michael Jamin:What do you think when you cook it? I imagine the biggest problem, this is why a cooking show will never work. This is why I'm an executive. No, this is why it'll never work, is because people can't taste it. And yet obviously it does work. And so how do you get over that hurdle when you're done with a dish?Max Miller:I mean, I think honestly, visually, people aren't able to kind of feel like they know what something tastes like just by knowing all the ingredients that are in it and then seeing it visually, whether that is correct or not to say, but that doesn't mean that the enjoyment isn't still there. And then I taste it at the end of the episode, and I try my best to describe it, but my descriptions skills are not the best, especially on the fly, because usually when I'm tasting something on camera, it is the first time that I've ever tasted it. I only make the recipes once. So unless something goes horribly wrong, it's the first time that I've tasted it. And so right then coming up with words of how to describe it, I'm not the best. It's something I'm working on, but it doesn't seem to harm things.Michael Jamin:But I'm a little surprised when you say it's you alone in the kitchen. You have a couple of cameras, you turn 'em on, you hope they're in focus, and you run in front of the camera. I'm surprised you don't have a director, I don't know, giving you, helping you more joy on your face or something.Max Miller:So it's funny you say that. Every Jose, my husband focuses the camera right before I shoot to make sure I'm in focus, because so many times I've filmed an entire thing and I'm not, so he focuses the camera hits record and then says high energy, and then leaves the room. And so that's the direction that I get at the beginning, high energy. And often in my script, I will write in more energy, more energy, just because you do need a lot of energy on camera to come through. YouMichael Jamin:Do. People don't realize thatMax Miller:When you're really just being yourself on camera, it comes across as super flat.Michael Jamin:Yeah, it's a heightened version ofMax Miller:Yourself, have to remind myself.Michael Jamin:Right. And so actually, I had a lot of thoughts about that, but I wonder if this is an opportunity for you to do even, I don't know, like a live show, I don't know, cooking. I don't know. Is there something like that that you're thinking about exploring orMax Miller:So yeah, I actually have thought about doing live shows simply because one of my favorite things to do is meet people who watch the show. It's a very insular kind of life. I work alone. I do everything pretty much all at home alone. So meeting people who watch the show has been really exciting. And on book tour, I got to do that really for the first time. And so I think doing a live thing where I cook and talk about the history would be great. The only thing is I am a really messy and slow cook. I'm not Julia Child who used to do it all live every week. I couldn't do that. SoMichael Jamin:You have two versions. You got the messy version. And oh, by the way, I did this earlier. Here's the real version. I mean, I think people would know that would be kind. You know what I'm saying? They don't understand.Max Miller:Yeah. Yeah. I don't know.Michael Jamin:You don't know. Is it hard for you when you watch your video, I guess when you're editing, you watch everything, but now that you're not editing it, what's it like for you even watching yourselfMax Miller:Really once it's out,I never watch 'em again. And it's not necessarily that I find it hard to watch myself. What I find hard is when I do go back and watch older videos, it pains me to see, I'm proud of how far I've come, but it pains me that I was ever not where I am now. And that comes with the technical aspects, the lighting, the sound, all of that. But really more than anything, it's my script. Writing has just become so much tighter. How I go in depth on the history has really changed. So eventually I want to go back to some of the earlier topics that I talked about and redo them because I'm like, I talked about the history for three minutes. I've got 20 minutes of content to do. So peopleMichael Jamin:Don't realize that sometimes they think they're afraid of putting themselves out there because they're going to suck and you are going to suck. That's why you keep doing going to, yeah. Oh, it came in my head and just lost it. Oh, I know what I was going to say. Do you feel this pressure, I mean, you do one a week, right?Max Miller:Usually once in a while I'll do two, but usually once a week.Michael Jamin:Do you feel this incredible? It never ends. It never ends. Is that a burden? Is that something you struggle with or no?Max Miller:Yeah. Yeah, it is. Because it is. Every weekend people are like, well, you could take a week off, but one YouTube does not. They say they don't mind that, but they do. The algorithm does. And two, for me, I feel like it's going to be like the gym. If I take one day off of the gym, I'm probably going to take two days off, and that'll be a week. And I think if I miss one episode, I'll be like, oh, well, I'll do that again next month. So every Tuesday, I can't think too, too far ahead because it does get kind of daunting. It's like, oh my gosh, when will I run out of ideas? And when I go on vacation or take a trip somewhere, getting those videos ready ahead of time, my friends, and they don't see me for weeks at a time because I'm working from 7:00 AM until 9:00 PM seven days a week for the two weeks before I go on vacation.Michael Jamin:It's that much work. Really. Yeah,Max Miller:It is. I work probably 10 hours a day with breaks of petting the cats and going to get lunch. But it's all day and it's pretty much seven days a week in some respect. Even if I'm not working on an episode per se, I'm coming up with ideas for other things. I'm going through my emails. It takes me months to respond to an email or going on Instagram and cleaning up that and Facebook. There's just so many different aspects to it that there is no time that I'm not somewhat in tasting history mode.Michael Jamin:When you say cleaning up Instagram, what does that mean?Max Miller:Going through comments, going through messages.Michael Jamin:Now I'm going to get to the real stuff. So when you say going through comments, is any of it haters? Are you dealing with any haters?Max Miller:Very rarely. I have a really positive audience, but they come along and there's a fair share of well actually going on. And I think anytime that you share facts of any kind, you're going to get that because especially with history, there's so much up for debate. There's so much vagueness in history that you can't ever please everyone. Do youMichael Jamin:Respond to them? How do you treat it?Max Miller:Once in a while, I will. If they're polite, then I will. If they're not, then I don't, because usually it's like, well, they're having a bad day. You know what? I've watched your channelMichael Jamin:That's asking, that's why I want to know how you do it. Because it's hard.Max Miller:It is really hard. And when I first started, a mean comment would ruin my week. I would dwell on it. I get a thousand good comments and get one bad one, and it just all week. And I'm like, should I change how I do my entire show based on this one person's opinion? Maybe now it ruins my hour, and then I usually forget about it.Michael Jamin:Do you leave it there? Or, oh, go ahead, please.Max Miller:So sometimes I do, but a lot of times I don't, especially it, it's really just mean. Or if there's any kind of racism, homophobia or anything like that, which does happen, I get rid of it. But if it's more of just a critique of any kind, I'll usually leave it.Michael Jamin:Do you block these people or No,Max Miller:I only block people if they are being truly vile. I don't need them in my audience. I also have a secret weapon, and that is my husband who actually does go through all of the comments and gets rid of most of the mean ones before I can ever see them.Michael Jamin:But he doesn't respond. He doesn't engage, or does heMax Miller:Not with the mean one. No. He just gets rid of 'em. He engages with the positive.Michael Jamin:Right. People don't realize it. I mean, it really is. It's one of these weird things where you have a voice, you now have a platform, you have a voice, but in many ways, you can't use it. You can't respond it. It's just that you just can't, can't.Max Miller:It's never going to do any benefit. Really though there have been times where I have responded, and especially if somebody tries to correct me, and I'm not always right. I've made mistakes. That's just the nature of putting stuff out there. But if I know I'm correct and they try to correct me, I'll respond and say, Hey, actually they did have sugar in the middle ages. And very often, even if it's a nasty worded comment, they will follow up being uber apologetic and like, oh my gosh, I'm so sorry. I don't know why I came across that way because most people, and myself included, when you're on your phone or whatever, whatever crap comes to your brain goes onto the phone and it's gone. And then you don't think about it anymore. But when I get it, it's all I think about.Michael Jamin:But I disagree with you. I'm guessing the fact that you've been doing this so long with your channel, I bet you don't leave any kind of comments that are even remotely negative now.Max Miller:No. No. I do not. What comes, but sometimes when I'm responding to comments, I don't necessarily even think about the response. And it's not that I'm responding in a negative way or mean, it's just I will respond to 10 comments and realize I was on autopilot. I wasn't even really reading necessarily what, and so I got to take a second and be like, they took time to comment. I'm going to take time to read it and respond. Granted, I only respond to maybe 1% of the comments, but those comments,Michael Jamin:Isn'tMax Miller:That interesting? I try to actually respond.Michael Jamin:I'm curious to how you think this whole thing, and it hasn't been that long. It's only been, what, two or three years your channel has been up?Max Miller:It'll be four in February.Michael Jamin:Four. Okay. Wow. Okay. So how do you think it's changed you as a person?Max Miller:I've always had a good work ethic, but now it is a little just, I have a very good work ethic. I don't want to call myself a workaholic. I do take breaks to play with Lego and stuff, but I really hold my, because nobody else is going to hold me accountable. So I just have to really hold myself accountable. This is not the first creative endeavor I've tried. I worked on a book for a while. I worked in animation, making my own cartoons for a while. I was doing all this other stuff, and once it didn't work out or whatever, I'd get frustrated and I'd stop doing it. This is the only one that I've stuck with no matter what. It's just like you got to put out the work. Even if I get to sit down in my computer one day, and this happens every week and I have no ideas, and I'm looking at a blank page, and I'm like, I don't know what next week's episode is going to be. I just sit there until it comes to me. And that is not how I was when I worked on some of my other projects. It was like, if it doesn't come easily, I quit.Michael Jamin:Yeah. Are the animations the yours then, in your show? Do you do all that then?Max Miller:Yeah. I mean by animations. Well, I don't know the words coming up on screen. Well,Michael Jamin:I thought I saw other stuff, but no. Why are you not adding animation then?Max Miller:So there are two things that I didn't animate. So when the show first started, I animated the opening segment and the time for history, little interstitial. But a couple of years ago, I hired someone to do a better job, and so they did those. I don't do the animations because animation takes, it takes forever. And really, my most valuable commodity now is my time. And so if there's any way to make stuff go faster and keep it quality, I'll do it.Michael Jamin:Now, that's an interesting question because there are ways that you could do this with less quality, but you're not tempted to do it.Max Miller:I don't want to say I'm not tempted, but I haven't, and I don't think I will. I'm often tempted, I think that I could find editors to find images for me, I have tried. It's been far less quality. I've hired people to help with scripts, and it just hasn't worked out. And I don't want to say I'm the best. I'm the only one that can do this. I know that's not the case. I'm sure that other people could do it. It's I'm not great at, I'm not great at giving up control because it's my thing and I know exactly how I want it to be. And could I get out more episodes if I gave up that control? Yeah, probably. But it's doing so well, I guess I don't need it to, I'm fine having one channel and having it do as it's doing. People are like, well, you should be doing this project and this, and you would have time to do this. And I'm like, yeah, I would. But I like what I'm doing. I'm really enjoying my life right now. SoMichael Jamin:Was it hard for you to quit your job and to do this full time?Max Miller:So I didn't have much of a choice, so I can't say that it was hard because I started the channel in the last week of February, 2020, and I was selling movies to movie theaters.Michael Jamin:Okay.Max Miller:So by the second week of March, I no longer had a job. I was technically still employed by Disney, and they continued to pay for my insurance and everything. By the time they said, Hey, do you want to come back? It was April of 2021, and the channel had taken off. And so I was like, Nope, I'm going to do this. It's not a sure thing, but my husband was still working for Disney, and so it's not like we would starve if I failed. So I mean, it was a hard decision in as much as I loved my job at Disney and I really missed the people that I worked with. I still miss people. I miss having coworkers. But when it came to, I knew that this was going to work. You did? I just did. Well, itMichael Jamin:Kind of already was though. I mean, that's the thing.Max Miller:Yeah, no, it kind of already was. And I think I knew that I had a list of hundreds of ideas ready to go, and I knew that I was getting better. And so I thought, well, if I've gotten this much better in a year, I'm going to get a lot better in another year, in two years. So,Michael Jamin:Hey, it's Michael Jamin. If you like my content, and I know you do because listening to me, I will email it to you for free. Just join my watch list. Every Friday I send out my top three videos of the week. These are for writers, actors, creative types, people like you can unsubscribe whenever you want. I'm not going to spam you, and the price is free. You got no excuse to join. Go to michaeljamin.com/. And now back to what the hell is Michael Jamin talking about?What about collaborations with people? Is that something you do? I didn't notice any.Max Miller:I've done a, I have a couple actually coming up that I'm doing. I don't do that many, partly because like,Michael Jamin:Hey, look, who's in my kitchen this week?Max Miller:Yeah, I think I watched one of your episodes in the last couple of weeks was with someone, young guy on TikTok who said, collaborations are the way to grow. That's not the case with my kind of channel. To a degree, it can, but that's just not, with YouTube. It's not as important anymore. It used to be, but not as much anymore. But also it's a lot more work.Michael Jamin:Oh, is it? Why?Max Miller:Well, from a technical aspect, I have trouble setting up one microphone alone, two microphones. I have trouble. I film in my kitchen. I know where everything is going to be. So if ever I have to film in any other location, it's a nightmare. And you have to, when I'm writing a script, I'm writing it for me. So when I bring in a second voice and I don't know what they're going to say and everything, it's so much harder. Nothing in my show is off the cuff. I have scripted it down almost to the word. Are you on a teleprompter then? No. So when I'm speaking, it is somewhat off the cuff. It's not word for word what's on the script, but I write out the script word for word. I'll read a paragraph, I'll remember it, and then I'll regurgitate it to the camera. But changing the words ever so slightly, so it comes across as if it's the first time I'm saying it. But no, I'm not on a teleprompter. I don't think I could be. I don't know that it would come across as realMichael Jamin:For me. Are you doing multiple takes then, or what, or no? MultipleMax Miller:Takes many. Many takes many. Yeah. Especially because I do trip over my words and everything. There are often times a lot of foreign words and complicated names and dates and everything. So I'm always kind of having to look down at the script to remember what I'm saying. And that is what my new editor is editing out. I'll give her an hour and 20 minutes that needs to be cut down into 18 minutes because of all of the mistakes that I've made. And thenMichael Jamin:You'll give her notes on that cut and use a different take, or No.Max Miller:So usually whatever the last take I took is the take that I want. Once I've got it right, I'll move on. And she has my down really, really well. So there are very few comments that I have to give her, and she's super fast, so she turns it around literally three times faster than I ever could. It's pretty astonishing. So it's so far, it's been a great help.Michael Jamin:It's so interesting because like I said, it really looks like, I'm surprised that you said you're the only one. It looks like a TV show. It looks like there's a bunch of people helping you out. And so are you monetizing mostly through ads on YouTube or it's selling your cookbook? Do you do that?Max Miller:Yeah, I mean, ads is definitely the number one spot for me. And then I have cookbook, I do sponsorships. I have a Patreon. Oh, IMichael Jamin:Saw that. That's right. The Patreon, which is so, it's so interesting. Now. That's the problem with Patreon. You have to think of additional bonus content that you charge people for that you're not putting in your show, and yet you're putting so much in your show. What's bonus?Max Miller:So there isn't a lot of bonus content on my patron because everything does go, luckily, my patrons, they know how much is going into each episode, so they know that I don't really have time. What's the advantage there? I have other things. The main thing is we do a monthly happy hour, we make a cocktail and we do a Zoom happy hour,Michael Jamin:InterestingMax Miller:People that actually take advantage of it, which is, and I send out little gifts every few months, magnets and stuff that are associated with the show, stickers, things like that. But one thing I do do is with the first cookbook and with, I'm working on a second, they help me with the recipes. So I give them the recipes and they help with the testing. And so we have just a lot of back and forth, and they're just so helpful andMichael Jamin:Oh, wow. So it's moreMax Miller:Of a relationship that grows with the patrons.Michael Jamin:And so you get a handful of people on Zoom and you just chat for an hour or so. And these are basically huge fans. They're just huge fans. That's what they are.Max Miller:And it's cool because when I was on book tour, I would actually get to meet some of them in person. They would live in the towns. When I was in Dallas, we actually did a real happy hour and had 20 patrons get together, and we just all went to a bar and had drinks and hung out. Isn't thisMichael Jamin:Crazy? I mean, isn't this crazy?Max Miller:It's surreal. Surreal. Yeah.Michael Jamin:It's so interesting. And when you put up your page, it's such a creative way to make a living. You didn't know any of this when you started your, you been like, I don't know what I'm doing on page. And then you just figured out what my Paton account was going to be.Max Miller:Yeah, no, I mean, I actually had to have a viewer tell me about Patreon. I didn't know about it. And they were like, you should be doing this. And I was like, oh, okay. And there's been a lot of that. I've actually learned a lot from my viewers. It's interesting. Patrons and non patrons. I say that when people give me critiques, I don't often take 'em, but sometimes I do. Especially early on. There was one person who wrote me an email, and it was really critical. And it was really long it, it was absolutely in the spirit of, I know how you can do this better. ButMichael Jamin:It was also unsolicited.Max Miller:It was unsolicited. I had only been doing it for two months. It broke my heart. It was horrible. And yet, I thank that person so much because everything that person said was spot on, and I put those into practice and it made the show all the better. So even when it's unsolicited, even when it's mean-spirited, he was not at all. But even when it is mean spirited, that doesn't mean that they're wrong. And so sometimes you've got to listen and say, Hey, maybe I can improve in this way. And then sometimes you got to say, screw you. And it's knowing what to take and what not to take. That is honestly the hard part becauseMichael Jamin:How did he know? What was the basis for his expertise when he gave you his opinion?Max Miller:I have no idea. Right. I honestly have no idea. Was he just someone who watched a lot of videos or was he someone who made videos? I kind of feel like he was someone who made videos or was maybe someone who had been in directing or editing, because his advice was very technical. It was stuff that if you had never been involved in being on camera or watching people on camera, you wouldn't know. And then some of it was storytelling. I mean, it was lengthy. I think if I had printed out, it would've been seven or eight pages.Michael Jamin:Interesting.Max Miller:And he was spot on. And I've had plenty of other people be spot on about things. And then sometimes, most of the times they're not, most of the times they don't know what they're talking about. Like I said, they have no expertise or whatever. And then there are times where it's like, yes, you're right. But doing that would either be too expensive or too laborious or all sorts of things. I mean, you get things, people being like, you should redo your kitchen.Michael Jamin:Oh, yeah.Max Miller:Oh, okay.Michael Jamin:Yeah. Thanks.Max Miller:I'm going to be, but not because you told me. Right.Michael Jamin:But if you do, that's going to shut down your chae for a couple months.Max Miller:Yeah, I'm trying to figure that out. I might end up going and filming at all my friends' kitchens. So for two months you'll get an episode in different kitchens.Michael Jamin:That's a good idea. If your friends, they're up for it, butMax Miller:They've allMichael Jamin:Agreed. And would you put them in it too, or no? Too hard?Max Miller:No, probably not. Yeah, it's too hard.Michael Jamin:Okay. It's so interesting when you talk about Patreon, because people have asked me, are you going to do that as well? It just seems like another thing I have to think about and almost another burden I have to worry about. Once a month, I got to worry about once. What else am I going to give people? What am I going to mail people? What magnet it is something to think about. And then I felt like, is this going to be a burden on me? I'm worried about burdens.Max Miller:Yeah, no, I get it. And I think if I was where I'm at today, I probably wouldn't start at Patreon, really, because are you doing it for, you need the income or are you doing it for other reasons? And so that's the question.Michael Jamin:Well, the question is really, and I'm sure you think about this, it's like you're building a fan base. You're building your tribe of people who will support whatever project you do next, whatever. You don't know what your next thing is going to be five years from now. But it's great to have a super fan base and Exactly. And that's kind of, I mean, is that the reason why you have a Patreon? I mean,Max Miller:That's why I have one. And honestly, so when I do get those mean comments, or when I get down on myself and a video doesn't perform well or any reason, I have my Patreon patrons who are there to boost me up and give me, because like, oh, this video didn't do well or whatever. But it's like, but these people support me so much that they are willing to part with their dollars to support me. And it is not just about the money. It is about their fervor. But areMichael Jamin:You checking in with them once? I mean, other than the monthly call, are you checking in with them on a daily basis or what areMax Miller:You No, not daily. I post on there and everything, and I'm trying to get better and nurture that a little bit more. One thing I'm trying to do, especially in the new year, is have more ways to connect without my making more actual content. And that is going to be with the cookbook. And so we're figuring out ways where I can show them a bit more of the behind the scenes ofMichael Jamin:People like that. Do you have a newsletter as well?Max Miller:No, I don't. I'm actually, I'm almost ready to finally hit publish on my website that I've been working on forever and ever. And there'll be a newsletter, a way to sign up, even though there is no newsletter at the moment, because it just comes down to I have no minutes in the day, so I'm always having to choose. It's like, do I want to start a podcast or do I want to work on more videos? Or do I want to do more shorts for YouTube and TikTok and Instagram? I can't do it all. Do I want to write another cookbook? I can't do it all. So I'm having to pick and choose, though. A podcast is something I would like to do in the new year as well.Michael Jamin:And a cooking podcast or no? Or just a new No, what would it be?Max Miller:It would be more history focused. All the history that I can't talk about on the show, because I can't figure out a way to tie it into food. It would be more of that and more conversational, not quite as produced, not as scripted. More telling a story, interviews, talking to other historians, to people who are in it. Episodes where me and my brother who can just talk forever. We each read some history book and then just kevech about it for an hour. So that's what I want to do. And that again, is more about building community, giving people more of that stuff without, it's less about the money and more just about building that audienceMichael Jamin:And hopefully, yeah, so you're doing it the right way, obviously. Who would've thought, I mean, when I look at your two millions subscribers, that's nuts, man. I mean, you understand that. A lot of TV shows that don't get a fraction of that. They don't get a fraction.Max Miller:I was talking to someone recently who has straddled the world of YouTube and television, and YouTube is still, social media rather, is still very much kind of the redheaded stepchild and it's traditional publishing. And traditional TV gets so much more clout, but this is actually where the dollars are, and this is where the community and the fan base is. This is still important, but he was like, do I put in two years of working on a TV show or do I put in two months of working on more YouTube videos? And the end result ends up being pretty much the same. And I own this. Netflix owns this.Michael Jamin:Interesting, because I was talking to a very big YouTuber who I know well a couple of weeks ago, who was pursuing, he's huge on YouTube and was pursuing some TV opportunities. Why am I doing this? It's just for validation. It's not for money, it's not for creativity, it's not for control. It's just for some stupid validation that I'll never get. Anyway. So how am I doing it?Max Miller:It's absolutely true. I mean, it's funny with the cookbook, you don't make a ton of money in cookbook sales unless you're Martha Stewart. But lemme tell you, my parents were far more impressed that I had published a cookbook, really, than my YouTube channel, because there's still a place for it. It is still important, and there is still that kind of legacy media thing about it. And I'm glad I did it because now I have a book that will get to always sit physically on a shelf, even if all digital stuff dies away from Solar Flare, that book will still be on the show.Michael Jamin:Do you have any worry though, because algorithms change every second, people's accounts get shut down. I mean, everything changes in a dime. Is that any concern of yours?Max Miller:I'm always stressing about it because I stress less about the algorithm changing, even though it could absolutely happen and views drop by 90% happens to other channels all the time. Personally, I'm more worried about me burning out and that happening. But I do worry about channel being taken over or faulty copyright claims, and there are ways to combat against that, but even some of the biggest creators have fallen pre to it. And so it's kind of like, I don't know. But yeah, stress about it all the time.Michael Jamin:You do. I mean, obviously the answer is get on your own platform or not be agnostic to platform, but obviously you have ones that do better than others. So what are you going to do about that?Max Miller:Yeah, I mean, obviously YouTube is really where I'm entrenched, but I am trying to make, that's one reason why I'm trying to work on the short form content, get a bigger following on Instagram and TikTok. So if something happens, I can put out a blast and say, Hey, I'm still here. There's just, I don't know.Michael Jamin:Yeah, it's not as easy as people think it is, and that's why people give up. And I think that's the good news, because it leaves more space for people like you who don't give up. Yeah,Max Miller:I mean, and the cool thing is everybody, I remember when I started the channel, I watched a lot of videos on how to start a YouTube channel,Michael Jamin:Really.Max Miller:And I remember so many people then were saying, YouTube is saturated. There is no more room. Who's on YouTube is on YouTube, and nobody more can get in. And obviously that's not true. And something, it's like it always grows. It's like the goldfish. It just will grow to fill whatever.Michael Jamin:It's interesting because I've been on YouTube for a long time. I get very little traction on it. On TikTok, I'm pretty big. But YouTube, no one seems to care.Max Miller:Well, and that's the thing on TikTok, I can't usually get people to watch most of my videos. It works on YouTube. I'll have one thing that works really well on Instagram, but not on TikTok and vice versa. So when I say there's no space on YouTube, I think there absolutely is, because there are new channels hitting a million subscribers every day. But there are so many more venues. There is TikTok. There wasn't five years ago, TikTok really was very, very small. And now it's huge. And so there are just always new things coming. So if you put out good content, people I think will watch it is just they got to find it. And that usually is what takes time.Michael Jamin:Yeah, I was talking to Taylor Lorenz who wrote a book on the history of influencers and stuff. There's many people who they prank videos on TikTok or YouTube or whatever, and those poor people burn out real fast because they have to constantly one up themselves, whatever this prank was today, the next one's got to be bigger. And then it's like they're destroying their lives because they have to. But you don't have to do that. You just have to come up with another recipe.Max Miller:I'm lucky in that because, yeah, I was just watching a video where it's like, why is every YouTube video the most we did every blah, blah, blah? It's because it's always, it's the Mr. Beast ification. It's like got to get bigger and bigger and bigger. But as long as there's history that I haven't covered, and there always will be, and food that I haven't covered, and there pretty much always will be. I've got stuff. So I think that before I run out of ideas, I will run out of me. I will burn out before that happens. Or not burn out, but get bored and just not enjoy it anymore. And the moment I don't enjoy it anymore,Michael Jamin:People may not realize that even the thumbnails on YouTube, there's a lot of thought that people put on thumbnails, and usually they're crazy and you don't do that. Your thumbnails are classy looking. But at some point, you must've experimented with crazy thumbnails at some point.Max Miller:I haven't gone super crazy, and this is going to sound really ridiculous. The problem with the channel growing as fast as it did meant that I didn't get a lot of time to experiment, really. By the time my videos between the second video and now they haven't changed in format at all, really. Well,Michael Jamin:It works.Max Miller:It works, which is great. But there are things that I would've probably changed to make it more, to make it better or whatever, but I can't change some things now because the audience just loves it so much. And now it's just kind of, but do you really feel that?Michael Jamin:What would happen if you experimented? You're worried about losing them?Max Miller:Not so much worried about losing them. It's more I'm a collector, and so if I change too much, then it's like, well, this one doesn't belong in the collection. I have a few live streams on my channel, and I don't even count them as videos because Well, it's not in the format. SoMichael Jamin:That's more than your thing though.Max Miller:Yeah, it's my thing. But also if I were to start over again, I wouldn't have an eight second opening title scenes. That is YouTube death.Michael Jamin:Yeah. Yeah. I mean, it is, but it's not. That's part of what makes it look like a TV show, by the way.Max Miller:Yeah, no, it works. I mean, it does work, but it is kind of like, gosh, what would've happened if I hadn't had that eight seconds? But it's not enough to, since it is working, it's like, well, why changeMichael Jamin:It?Max Miller:And whenever I've really experimented with thumbnails and tried to change it, I haven't noticed that they've done better, a lot better or worse, partly because my channel is a little bit more, A lot of people are like, this feels like an old PBS show. Yeah,Michael Jamin:It's classier. Yeah,Max Miller:It's classier. And so I'm like, I don't think the thumbnail where I'm on there going would really, you're not going to, because the video is not going to deliver on that. That's not what the video is. And so then it is clickbait, and I hate that. So are they the best? No. But do they work? Yes. And I'm fine.Michael Jamin:Do you talk to other or a lot of other creators, and do you think a lot about this or you are a little silo and you stick to what you do?Max Miller:I'm very much in my little silo. I mean, I think about it all the time, but I don't talk to many other creators about it. I do have a handful, especially in the last year since I've been traveling that I've gotten to meet. But part of the thing has been that they do have big teams. I've made friends with Josh on Mythical Kitchen, who's amazing, and he puts out so much fun stuff. But that's a big group because part of the good mythicalMichael Jamin:MorningMax Miller:Production world. So when I've gone to film stuff, there's a dozen people behind the camera. They've got seven cameras and lighting in a studio, and writers and editors and everything. So it's hard to talk inside baseball with him about all aspects because he's not involved in all aspects and other people who aren't involved in all aspects. So it's kind of like, all right, who does their own thumbnails? I can talk to them. Who does their editing? Oh, I can talk to them. So that's kind of the problem with being a solo creator. There are plenty of us out there. I haven't met all that many. ButMichael Jamin:Even in terms of navigating your career or navigating trolls or anything, I'm surprised you don't have. Yeah,Max Miller:No, I mean, I'm not as social as I probably should be. So there aren't many people that I talk to on a regular basis. And not creators, I mean just people in general. A handful of friends, none of whom are in this field who I talk to. I talk more about board games than I do anything else. What we do, we play board games, or most of my friends who are close do more what you do. They're professional TV writers. And so I can talk to them about writing and storytelling, which has been a huge help. But thumbnails not so much.Michael Jamin:It's so interesting. Well, max Miller, thank you so much for joining me. I think you're a huge inspiration. I think what you've done is so, I know you're rolling your eyes, but I think it's so admirable. Thank you. Like I said, in my pocket, I just like to talk to people who invent themselves, which is what you've done. You have invented yourself, and you have not asked for permission. You just did it. And all these, you put the energy out and great things have come from it. I'm not a cooking guy, and I like your videos. I just think it's wonderful what you do. So I couldn't cook any, I can't make a sandwich, but thank you so much. But yeah, so everyone should go. Is your handle the same everywhere on all your channels? Pretty muchMax Miller:Tasting history with Max Miller, except on Twitter, where I think it's tasting history one.Michael Jamin:Yeah, it has to be short. Yeah, Twitter is short. Everyone go follow him. Go check out his channel. It's such an interesting, I imagine you're going to have some great Christmas content coming up because to, yes. Sure. Great. Max, thank you so much. Don't go anywhere. Thank you for joining me and everyone be inspired by this guy. Keep creating for more. Keep following me next week and keep creating. Alright,So now we all know what the hell Michael Jamin is talking about. If you're interested in learning more about writing, make sure you register for my free monthly webinars @michaeljamin.com/webinar. And if you found this podcast helpful or entertaining, please share it with a friend and consider leaving us a five star review on iTunes that really, really helps. For more of this, whatever the hell this is, follow Michael Jamin on social media @MichaelJaminwriter. And you can follow Phil Hudson on social media @PhilaHudson. This podcast was produced by Phil Hudson. It was edited by Dallas Crane and music was composed by Anthony Rizzo. And remember, you can have excuses or you can have a creative life, but you can't have both. See you next week.

Our host Jeff Ignacio sits down with Stephen Stouffer, VP of Digital Transformation and Innovation at SaaScend, to discuss how AI is transforming the RevOps space. They focus on how AI will impact account scoring and lead routing and enhance planning and accuracy. They also discuss custom integrations and how this can improve efficiency.

Faced with the ever-evolving world of AI and its impact on the tech consulting landscape, many consultants are overwhelmed and unsure how to integrate AI into their strategies. In this episode, Stephen Stouffer, VP of Digital Transformation at SaaScend, unravels the complexities of AI and its practical applications for tech agencies and consultants. Stephen, an AI enthusiast, also delves into how AI can transform ICP generation, lead routing, and more. His insights offer valuable guidance on navigating AI's current and future roles in the tech consulting world. Whether grappling with AI integration or seeking innovative ways to harness its power, this episode promises to enlighten and inspire. About Stephen StoufferStephen Stouffer is the VP of Digital Transformation & Innovation at SaaScend Daily, a coffee aficionado, and a tech lover by night. From the humble beginnings of accidental admin to SaaS leadership, I've spent my career harnessing the power of Marketing Automation, AI, and Salesforce. It's just a guy trying to make sense of a data-driven world!Resources and Links512 - Show NotesSaascend.comStephen's LinkedIn profileThe Paul Higgins ShowStrategic Profit Blueprint Join our newsletterFind out more about Paul and how he can help you

We're opening up registration for our last two golf events of 2024 on Monday, November 20th! At the Creek Cup running from June 28 to July 1st, we'll be playing on the picturesque Whistling Straits & Blackwolf Run in Kohler, Wisconsin. As a retreat-style experience, we're putting together two teams with ten players each. We'll be staying at the 5-Star American Club Resort and giving away high-value swag bags, not to mention enjoying all-inclusive offerings like meals and ground transportation! We're also introducing a brand-new event from October 13 to 15: the California Crush Invitational at Silverado Resort in Napa, California. Similar to the schedule and layout of the Dallas Shootout, this women's partner tournament can be applied for as an individual or as a team. As a stay-and-play package, your registration fee includes lodging at Silverado Resort for single or double-occupancy. INTERVIEW  I'm sitting down with Shelly Stouffer to talk about her journey to becoming the 2022 USGA Senior Amateur Champion. Listen in as Shelly talks about her decision to transition back to amateur golf after going pro, her recent win in Alaska (where she played against previous guest Sue Wooster), and the hard-earned lessons she learned on the way. She shares what was on her mind when she walked into Troon Country Club as the defending champion. We dive into the nitty-gritty of championship matches, Shelly's approach to practice rounds, and how she navigates the aftermath of a losing game. We also touch on the excitement and camaraderie in the senior amateur community and the importance of fostering those connections between players. She then talks about her plans for the offseason. Finally, Shelly offers her advice to players who find tournaments intimidating and why it's worth taking the plunge, the importance of working on your short game, and overcoming nerves. AFTERSHOW Kim Eaton and I give our thoughts on my recent conversation with Shelly Stouffer, 2022 USGA Senior Amateur Champion. We discuss… ●      How her own life story mirror's Shelly's ●      The difference between the pro and elite amateur levels ●      Shelly's early experience at the Alabama Championship ●      The match between Sue Wooster and Shelly in Alaska ●      Being the defending champion at Troon   Connect with Shelly: Shelly Stouffer: Instagram Aftershow: Kim Eaton: Instagram For more information on our 2024 retreats and tournaments, please visit: CompeteConfidenceGolf.com Subscribe to our FREE Female Golfer Facebook Group: First T Crew [Behind the Scenes of Women's Golf] Get in touch! Instagram: @tori_totlis TikTok: @tori_totlis YouTube: @tori.totlis Website: CompeteConfidenceGolf.com Be sure you are subscribed to our podcast to automatically receive the NEW episodes weekly!!!  

This week the gang eats even more pumpkin snacks and feels christmas encroaching early in the Snews! Support this podcast at https://www.patreon.com/LetsTalkAboutSnacks  -- Snack News: The McRib Is Returning to McDonald's After Last Year's ‘Farewell Tour': https://people.com/mcrib-is-coming-back-to-mcdonalds-again-after-farewell-tour-8347703   Heinz creates ‘Ketchup and Seemingly Ranch' condiment for Taylor Swift: https://www.cnn.com/2023/09/27/business/heinz-ketchup-seemingly-ranch-condiment/index.html   Dunkin's New Halloween Decoration Looks So Good, You Could Eat It: https://parade.com/news/dunkins-new-spider-donut-halloween-decorations-2023   Stouffer's Releases Its First-Ever Advent Calendar, and It's Filled With Frozen Food: https://www.foodandwine.com/stouffers-frozen-food-advent-calendar-8347401   Locate Lauren on Twitter (@rawrglicious) and check out her Onlyfans! Find Conrad on Twitter (@ConradZimmerman) and peruse his other projects on this Linktree thing. Linda can be located on Instagram (@shoresofpluto)! Logo by Cosmignon! See more of her cool art at https://www.cosmignon.info/ Music by Michael "Skitch" Schiciano. Hear more of his work at https://skitch.bandcamp.com/ Support this podcast at https://www.patreon.com/LetsTalkAboutSnacks  Read More Quick LinksGet Embed PlayerShare on SocialDownload Audio File  

Move over Funko and candy companies because Stouffer's wants to get in on the advent calendar game! Join Intern John, Shelby Sos, and Rose as we talk about the new way to advent calendar and more!Make sure to also keep up to date with ALL of our podcasts we do below that have new episodes every week:The Thought ShowerLet's Get WeirdCrisis on Infinite Podcasts

Stouffer's may have just made the greatest advent calendar and a 22-year old woman just fell a very long way and is still alive!

Welcome to Season 5 of Fostering Change! For those of you who are new to us: “Welcome!” And for our returning friends, “Welcome Back!”Fostering Change is hosted by Rob Scheer, the founder of Comfort Cases, a non-profit organization whose mission is to promote hope and dignity to youth in foster care.We will post new episodes of Fostering Change every Tuesday on all of your favorite podcast channels, YouTube and on our Comfort Cases page (www.comfortcases/podcast). On the Comfort Cases page you can also find all of our previously aired episodes.If you have comments about today's amazing episode, or a suggestion for a guest, please email us at info@comfortcases.org. We look forward to hearing from you!Now, here's a bit more background on Rob's first interview this season, with Todd Parr:Todd Parr is an international and New York Times best selling author. He's written and illustrated more than 60 beautiful books for children. In fact, Rob has been reading Todd's books to his children for years. A family favorite is It's Okay to be Different : targeted to young children first beginning to read, this book will inspire kids to celebrate their individuality through acceptance of others and self-confidence–and it's never too early to develop a healthy self-esteem.As you'll hear in the interview, Todd's book The Family Book has been listed as, for some reason, one of the “most banned books” in the United States. “Whether you have two moms or two dads, a big family or a small family, a clean family or a messy one, Todd Parr assures readers that no matter what kind of family you have, every family is special in its own unique way.”Todd's latest book is The Monster Mac and Cheese Party. His books have received numerous awards and are available in 20 languages. He is the co-creator of the popular Daytime Emmy®-nominated animated TV series ToddWorld with Gerry Renert of SupperTime Entertainment, and several short films for Sesame Street have been based on Todd's work. Todd has partnered with Target, the San Francisco-Marin Food Bank, Stouffer's, People magazine, and other companies and organizations to help people and animals, and to promote literacy. He lives in California with his adopted pit bulls. Here's where you can find more information about Todd Parr and his books:Website: https://www.toddparr.com/Facebook: https://www.facebook.com/ToddParrBooks/Instagram: https://www.instagram.com/toddparr/Twitter: https://twitter.com/toddparrFor more information about Comfort Cases, please visit: https://comfortcases.org/Comments? Questions? Guest Suggestions? Please send them to: info@comfortcases.org Hosted on Acast. See acast.com/privacy for more information.

Full Hour | In today's second hour, Dom leads off the Dom Giordano Program by discussing the newest fold in the continued effort by the Biden administration to forgive student loans.  Dom and Dan debate whether conservatives should be targeting the individuals who took out the loans, or if they should redirect the conversation to exploiting the unreasonable tuition prices offered by Universities. Then, Dom delves into some trouble in the marijuana industry in New Jersey as governmental overreach continues to prohibit growth for local businesses. Then, Dom welcomes in Nikki Stouffer of the New Jersey Project back onto the Dom Giordano Program on Philadelphia's 1210WPHT to discuss the continued ‘culture wars' in New Jersey over the infusion of explicit material in children's programs and a debate over whether to inform parents of children's gender identity. Dom asks Stouffer the tough questions, bringing to her some of the criticisms over her group and the effort to strengthen parental rights. Throughout the hour, Dom takes calls from listeners answering his side topic of the day, asking for individuals who received unfair treatment either by the justice system or in the public eye. (Photo by Getty Images)

Dom welcomes in Nikki Stouffer of the New Jersey Project back onto the Dom Giordano Program on Philadelphia's 1210WPHT to discuss the continued ‘culture wars' in New Jersey over the infusion of explicit material in children's programs and a debate over whether to inform parents of children's gender identity. Dom asks Stouffer the tough questions, bringing to her some of the criticisms over her group and the effort to strengthen parental rights. Throughout the hour, Dom takes calls from listeners answering his side topic of the day, asking for individuals who received unfair treatment either by the justice system or in the public eye. (Photo by Eduardo Munoz Alvarez/Getty Images)

All the world is a stage, and my script name for this lifetime is Christopher Anatra. ​You know me as the Quantum Businessman. I'm the President and CEO of a computer software company specializing in food distribution which I started in 1990.At the end of the year 2016, I began a spiritual awakening process which has been continuing to this day. ​Part of that process involved the Mandela Effect and how that phenomenon was changing the names of food products that my clients dealt with daily. This included the famous HAAS avocados to always being HASS avocados, or products like Stouffer's Stove Top Stuffing never existing. My journey led me into concepts of Quantum Mechanics including the double slit experiment, quantum entanglement and the holographic universe.​It led to epiphanies about consciousness, bubbles of reality, and how we are dreaming and co-creating our reality together. ​Are we possibly a fractal of consciousness rendering ourselves into this reality by the DNA of our human, carbon based avatar into a type of virtual reality mind matrix?If you're ready, join me on this adventure of discovery. On my YouTube channel and through sessions and other services on my website,​I speak about consciousness, the Earth game, our reality, Quantum Physics, the Akashic Records, Light Language, our Human Avatar, merging timelines, time travel and often Mandela Effects. Role players in a role-playing game. Change the role and change the game.www.quantumbuisnessman.comyoutube.com/@quantumbuisnessmanTypical skeptic Podcast Tip Jar:✅Paypal.me/typicalskepticmedia✅buymeacoffee.com/typicalskepticRemember still have a month till the end of july contest is over. Donate 15 or over or buy merch to be entered in our contest. Win a free hypnosis session or chance to host a podcast with me✅Follow typical skeptic podcast everywhere:youtube.com/@typicalskeptic https://www.spreaker.com/show/typical-skeptic-podcast_1www.rokfin.com/typicalskepticwww.rumble.com/typicalskeptic✅join our discord group for free and stay in touch with what im up tohttps://discord.gg/W9QHxmm✅Like, Comment, Share and subscribe, and leave a tip if you feel obliged:✅Or maybe Join the Patreon for bonus content New Unreleased shows every week for less than a cup of coffee: Help me keep making videos!patreon.com/typicalskeptic✅Check out what I'm selling: Typical skeptic podcast t shirts:https://merc.li/KmGQPE9Nb?sv=0✅New typical skeptic affiliate Happy Hippo Kratom, take control of your consciousness and anxiety, use it as your limitless resource:https://happyhippo.com/r?id=00tjf5 Use Code Skeptic for 15% off and support the podcast✅-Natural Shilajit and Monoatomic Gold from Healthy Nutrition LLC.use code: ROB https://naturalshilajit.com/discount/ROB✅Tachyon Living- tachyonliving.com/rob.html and use code SKEPTICFREEGIFT for a free gift

Dom Giordano, WPHT host and former teacher, has dedicated much of his daily show toward parents who are taking it into their own hands to push back against school boards that have a negative impact on their children. This has culminated in a weekly podcast on education, Readin', Writin', and Reason, which has allowed wonderful relationships to develop between Giordano, educators, and parents throughout the country who are speaking out against overbearing school boards. First, Dom welcomes Danielle Vitale, who serves on the Haverford School District Board of School Directors, to the podcast after she spoke out about the decision to pull To Kill a Mockingbird from district curricula. Vitale as just a member of the PTO when she found out that the book was removed during the pandemic, ran and won a seat on the school board and found that the American classic was removed after meetings with an outside consulting agency. Vitale explains that the district called in Sage Wellness after a handful of student complaints about content inside the book, claiming that it made them feel ‘uncomfortable,' which led to lessons for teachers about the book's racism and an eventual ban from the schools. Vitale takes us inside conversations shared with teachers who revealed that comments made by the district and the organization were inaccurate, taking listeners behind the shadowy curtain behind the books withdrawal from lesson plans. Then, After hearing her group mentioned on the Dom Giordano Program, co-founder of the New Jersey Project, Nikki Stouffer, dials in to explain what her organization hopes to do to bring transparency to parents with students in New Jersey schools. Stouffer elaborates on a state decision that would allow schools to hide gender transitions from parents, explaining why transparency is an absolute must from our public schools. Then, Stouffer, who's an expert in social trends, explains why she believes the new popularity of transgenderism is a trend, relating it to other past trends that took over teenage minds. 

After hearing her group mentioned on the show, co-founder of the New Jersey Project, Nikki Stouffer, dials into the Dom Giordano Program to explain what her organization hopes to do to bring transparency to parents with students in New Jersey schools. Stouffer elaborates on a state decision that would allow schools to hide gender transitions from parents, explaining why transparency is an absolute must from our public schools. Then, Stouffer, who's an expert in social trends, explains why she believes the new popularity of transgenderism is a trend, relating it to other past trends that took over teenage minds. (Photo by Yana Paskova/Getty Images)

Today, Dom led off the Dom Giordano Program by thanking listeners for coming out this past week for Dom Giordano Day at Mulligan's in Wildwood, reflecting upon what makes talk radio so much fun. Then, Dom reflects on a weekend golf excursion with WPHT hosts Nick Kayal and Mike Opelka, revealing who the best golfer is between the three bloviators. Then, Dom tells that the replacement for Tucker Carlson has finally been chosen, with Jesse Watters taking the 8PM mantle, which Dom thinks keeps with the brand. Then, Dom tells about a push against the upcoming Mothers For Liberty convention here in Philadelphia, playing back a protest song written about the coming summit that will feature prominent Republican candidates such as Donald Trump and Ron DeSantis. Also, Dom tells about an organization in New Jersey, the New Jersey Project, which is pushing against a policy in New Jersey school districts that allows students to hide from parents a student's decision to transition genders. Then, after hearing her group mentioned on the show, co-founder of the New Jersey Project, Nikki Stouffer, dials into the Dom Giordano Program to explain what her organization hopes to do to bring transparency to parents with students in New Jersey schools. Stouffer elaborates on a state decision that would allow schools to hide gender transitions from parents, explaining why transparency is an absolute must from our public schools. Then, Stouffer, who's an expert in social trends, explains why she believes the new popularity of transgenderism is a trend, relating it to other past trends that took over teenage minds.

This brand of nostalgic American frozen dinners once also encompassed a restaurant and hotel empire. Anney and Lauren dig into the history and science behind Stouffer's.See omnystudio.com/listener for privacy information.

Liberty Dispatch [INTERVIEWS] ~ April 24, 2023On this episode of the Dispatch, hosts Andrew DeBartolo and Matthew Hallick are joined by Ken Stouffer, the National Development Director for the Canadian Heritage Party (CHP), to talk about Christianity's fundamental impact on the history and development of Canada. Episode Resources: CHP's Website: https://www.chp.ca/; Support Josh's Stand and Help Us Defend His Liberties! Sign Our Petition Here: https://libertycoalitioncanada.com/i-stand-with-josh-alexander/ SHOW SPONSORS:Join Red Balloon Today!: https://www.redballoon.work/lcc; Invest with Rocklinc: info@rocklinc.com or call them at 905-631-546; Diversify Your Money with Bull Bitcoin: https://mission.bullbitcoin.com/lccSick of Mainstream Media Lies? Help Support Independent Media! DONATE TO LCC TODAY!: https://libertycoalitioncanada.com/donate/ Please Support us in bringing you real, truthful reporting and analysis from a Christian perspective.SUBSCRIBE TO OUR SHOWS/CHANNELS:LIBERTY DISPATCH PODCAST: https://libertydispatch.podbean.com; https://rumble.com/LDshow; OPEN MIKE WITH MICHAEL THIESSEN: https://openmikewithmichaelthiessen.podbean.com; https://rumble.com/openmike;THE OTHER CLUB: https://rumble.com/c/c-2541984; THE LIBERTY LOUNGE WITH TIM TYSOE: https://rumble.com/LLwTT;CONTACT US:Questions/comments about podcasts/news/analysis: mailbag@libertycoalitioncanada.com;Questions/comments about donations: give@libertycoalitioncanada.com;Questions/comments that are church-related: churches@libertycoalitioncanada.com;General Inquiries: info@libertycoalitioncanada.com. STAY UP-TO-DATE ON ALL THINGS LCC:Gab: https://gab.com/libertycoalitioncanada Telegram: https://t.me/libertycoalitioncanadanews Instagram: https://instagram.com/libertycoalitioncanada Facebook: https://facebook.com/LibertyCoalitionCanada Twitter: @LibertyCCanada - https://twitter.com/LibertyCCanada Rumble: https://rumble.com/user/LibertyCoalitionCanada YouTube: https://www.youtube.com/@liberty4canada Please LIKE, SUBSCRIBE, RATE & REVIEW and SHARE it with others!

Dan tried to say something about a Stouffer's meal last week and said…something else. Then, we update the March Sadness bracket and Mike Schur joins us to discuss the excitement of the World Baseball Classic, Tony Gwynn's basketball acumen, and sound from Chris and Billy's Spring Training baseball broadcast. Plus, FAU head basketball coach Dusty May joins the show to tell us about his wildest expectations for his team, negotiating contracts without an agent, working for Bobby Knight, Chris Cote's chance at a role on the bench, and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

Put Your Gees Back In Your Louise. If I can borrow your phone I can call long-distance for the figures. That bear was one day away from retirement. My Russian Sister from Korea. Keanu Creams. Raspberry Beret Records. Stouffer's: They're Fine. You'll have no Amy, no Wendi, and no Lieutenant Yarr and more on this episode of The Morning Stream. Learn more about your ad choices. Visit megaphone.fm/adchoices

Put Your Gees Back In Your Louise. If I can borrow your phone I can call long-distance for the figures. That bear was one day away from retirement. My Russian Sister from Korea. Keanu Creams. Raspberry Beret Records. Stouffer's: They're Fine. You'll have no Amy, no Wendi, and no Lieutenant Yarr and more on this episode of The Morning Stream. Learn more about your ad choices. Visit megaphone.fm/adchoices

As the sun fades and day turns to dusk in Paris, the beautiful Champs-Élysées becomes a twinkling thoroughfare filled with the comings and goings of sharply-dressed Parisians, bustling to and fro beneath the majestic Arc de Triomphe. In a small, nameless cafe, Trixie and her family open a fourth bottle of Châteauneuf-du-Pape as they laugh and smile over a table filled with escargots de bourgogne, couilles de mouton, and tarte tatin. As the warmth and fellowship from this intimate Thanksgiving gathering travels through the cafe doors to the chilly street outside, the scene cuts to America: the barren hills of Hollywood bake under the Southern Californian sun; a house sits alone against a hillside littered with the detritus from citrus trees and forsaken souls. Inside, the critically-acclaimed HBO miniseries Chernobyl is on the television while a Stouffer's Meat Lovers Lasagna bakes in the chef-caliber Miele oven. A Mexican Coca-Cola sits alone on the coffee table as its consumer, Katya, scrolls aimlessly through videos of Turkey-Fryer fires on Tik Tok set to pop music refrains from Dua Lipa. Never in the history of the world has there been such a stark dichotomy of holiday celebrations than between Paris and Los Angeles. Alas, such is this post-modern life. From everyone here at BALD, LLC, we wish you filthy troglodytes the happiest of Thanksgivings. For a FREE 1 year supply of immune-supporting Vitamin D & 5 FREE AG1 travel packs with your first purchase, visit https://www.AthleticGreens.com/TBATB New to Etsy? Use code MERRY10 at checkout for 10% off your first purchase at https://www.etsy.com! Maximum value of $50. Offer ends Dec. 31, 2022. Sign up for Firstleaf Wine Club today and you'll get your first 6 bottles for $39.95 plus free shipping! Go to https://www.TryFirstleaf.com/BALD As you start your holiday shopping, visit https://www.rakuten.com or download the Rakuten app to earn cash back when you shop at thousands of stores. You can start saving today! Follow Trixie: @TrixieMattel Follow Katya: @Katya_Zamo To watch the podcast on YouTube: http://bit.ly/TrixieKatyaYT Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: http://bit.ly/baldandthebeautifulpodcast If you want to support the show, and get all the episodes ad-free go to https://thebaldandthebeautiful.supercast.com/ If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: http://bit.ly/baldandthebeautifulpodcast To check out the Trixie and Katya Live Tour, go to: https://trixieandkatya.com To pre-order your copy of our new book, "Working Girls", go to: workinggirlsbook.com To check out the Trixie Motel in Palm Springs, CA: https://www.trixiemotel.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Twenty-one-year-old Kortne Stouffer vanishes from her bed one night following a couple of scuffles with neighbors and friends. Investigators pursue various leads, but the young beauty is nowhere to be found, and her family clings to an endless hope. CHECK OUT OUR MERCH STORE!! Come get your DB T-shirts, Fry Thy Neighbor sweatshirts and so much more!! COME TO OBSESSED FEST!! It's the first-ever OBSESSED NETWORK FAMILY WEEKEND! It's going to be a weekend full of live shows--OWD Friday night, TCO Saturday night (and two non-Obsessed Network live shows as well!), meet & greets, KARAOKE!, meetups, panel chats AND. ONE. INSANE. DRAG. BRUNCH!!! It's all happening at the Hyatt Regency in Columbus, Ohio from September 30 - October 2nd. TICKETS ARE ALMOST GONE!! GET YOUR TICKET HERE!! LOOKING FOR MORE OWD? JOIN OUR PATREON! At the $5 level you get 3 FULL BONUS EPISODES PER MONTH! Right now there are over 50 full ad-free bonus episode to download and binge right this second! Including our coverage of "Pink Collar Crimes", "Fear Thy Neighbor," "Who The Bleep Did I Marry," "See No Evil", "Evil Lives Here", and "Snapped".