Podcasts about sugarfish

It's Ticked Off Tuesday!! Jared Freid is delivering a laugh-out-loud ep where complaints take center stage. He emphasizes that his rants come from a place of fun, aiming to make listeners laugh, not tear anyone down. Jared opens up about his latest personal gripe involving Sugarfish, the trendy sushi chain with food presentation that feels more like a marketing ploy than a culinary experience. Jared dissects how millennial culture has made people susceptible to fancy packaging and high-concept dining, all the while poking fun at his own obsession with food apps. He also brings up his recent dining experiences, how these apps manipulate consumer desires, and why this entire culture just ticks him off.Shifting gears, Jared gives listeners a behind-the-scenes look at his latest comedy endeavors, including his upcoming stand-up special filmed in Tarrytown, New York. He reflects on how the special was a natural evolution from his popular Patreon series, Coffee with JTrain, and how he's shaped his material to resonate with his fans! He also touches on his collaboration with the Girls Gotta Eat live show and how the energy of live audiences has fueled his comedy performances.Jared goes into his experience at EatsCon, a food festival where expectations clashed with reality. Jared recounts his excitement for the event, which quickly turned into a food fiasco. From anticipating a feast of pizza, Korean fried chicken, and other culinary delights, to facing scarcity backstage, Jared humorously details how the festival, meant to showcase the best of the food world, left him and others unsatisfied. Joined by Girls Gotta Eat, Ashley and Rayna, Jared explores the absurdity of receiving only a few slices of pizza and waiting for promised dishes that never arrived. His enthusiasm for food turned into a comical critique as he called out the festival's organization, jokingly likening it to a corporate mishap that prioritized sponsors over the talent. The episode captures Jared's knack for turning personal inconveniences into laugh-out-loud moments, with commentary on food festivals, corporate culture, and the fine line between expectation and reality. His recount of the event is full of witty observations and self-aware humor, making it a classic JTrain rant listeners will thoroughly enjoy!!Tune in for all this and more, including a shout-out to all of you writing in! continue to write in at

The one-of-a-kind Jerry Greenberg, restaurateur & co-founder of SUGARFISH, Nozawa Bar, and KazuNori joins the guys to talk about why Matū's new Lock, Stock, & Barrel menu is a lot like eating with Jerry himself, what a 27-restaurant tour through Argentina taught him about cooking steak, and why Jerry always waits in line at his own restaurants, even with a hurt achilles. Check out Matu on insta at https://www.instagram.com/matusteak/ Find Sushi Nozawa Group at https://www.sushinozawa.com/ Great to be back for Season Two. We've got some fun stuff planned. Make sure to follow us on IG to get the latest: www.instagram.com/industryonlyatthecheesestore Find Dom, Andy, & The Cheese Store: www.instagram.com/thecheesestorebh www.instagram.com/domsfoods www.instagram.com/andywangNYLA www.thecheesestorebh.com

Jerry G is back to talk it all with the fellas, answering audience questions, and it's all Jordan's horrible advice, where's the HiHo cheesecake and lemonade, scaling concepts, sushi hand soaps, the one food brand Jerry would love to own, another Saint James pairing, the whole no tipping thing, questioning Uovo's pasta origins, some of Jerome's favorite LA bites, KazuNori private parties, Max's restaurant ideas for Jerry to fund, patty melts and yakitori talk, all the rules, will Sugarfish ever take reservations, a new Matū is coming soon, and like the title of this here episode says, cheesesteaks for dessert.    

We're back and we're feeling Big Wig, if you know what we mean. On this week's episode we catch up on our weekends! Anna talks about Stereophonic on Broadway and Andrea gives us the story of going to Watch What Happens Live! We discuss the Trump shooting and where we were when we heard this news. We chat about an article that says it's therapeutic for you to sit in your car after driving, confirming Anna's habits are good for her. Then we get into a Big Wig Bites segment about Sugarfish and Doritos flavored vodka. Listen to hear how it tasted! Don't forget to subscribe to us on Youtube & tell another Big Wig to get in on this party! Follow us on Instagram & Tiktok if you're a real one!

Friend of the show, Snackqween, Jen Curley dishes with Heather about table sushi, the war on bread, "reasonable" caviar, Sugarfish vs Erewhon, the latest TikTok food trends, Jen's snack guide to Disneyland, Heather Paige Kent's college days, the appropriate circumstances to eat community food, AND Jen's recent horror story buying a package of breadsticks! Check out our amazing sponsors!!! Naked Wines: Get 6 bottles for JUST $39.99 with shipping included at NakedWines.com/heather - click ‘Enter Voucher' in top right - enter HEATHER for both the code AND password! For Wellness: Head to ForWellness.com/HEATHER and use code HEATHER for 25% off your order! Quote today at Progressive.com to try the Name Your Price® tool and join the over 28 million drivers who trust Progressive!

Clement Mok, the Legendary Designer and Serial Entrepreneur, joins the show to share his journey from the early days of Apple to disrupting image libraries, web design, and restaurants. Hear his top lessons from Apple, how to attack complex problems, why you should ask why, what SUGARFISH and other top restaurants do best, and the most unique food he's tried. Connect with Clement at ClementMok.com

Ty & Eric tenderly reflect on the novel Coronoavirus, as well as munching on spiced Ice, getting unsolicited footlong commentary, getting sauced up with the Green Goddess dressing, the growing trend of penile fractures on Christmas, eating at Sushi Park over Sugarfish, and the purgatory between Christmas and New Years.Get 30% off a Zencastr Professional account

Robin Shorr and Rob Shulte are here and Robin might throw up on air if we don't change the subject. Rob made a day of it (BBQ and pants) and Robin has possibly outgrown yoga retreats. Rob went to a reunion of his punk band and we're all talking about cults, Tom Leykis, Sugarfish sushi, Dr. Laura, Liz Phair and so much more. Plus my new segment! And old segments!   Get yourself some new ARIYNBF merch here: https://alison-rosen-shop.fourthwall.com/   Products I Use/Recommend/Love: http://amazon.com/shop/alisonrosen   Check us out on Patreon: http://patreon.com/alisonrosen   This episode is brought to you by:   BETTER HELP: http://BetterHelp.com/BESTFRIEND (use code BESTFRIEND for 10% off),  Alison Rosen Is Your New Best Friend is sponsored by Better Help   Buy Alison's Book: Tropical Attire Encouraged (and Other Phrases That Scare Me)  https://amzn.to/2JuOqcd   You probably need to buy the HGFY ringtone! https://www.alisonrosen.com/store/   Try Amazon Prime Free 30 Day Trial

This week I and my incredible producer Catherine joined forces to laugh about all things involved in male Halloween, the dichotomy between Pumpkin Spice girlies vs. Apple Cider girlies, the gossip I heard while eavesdropping at Sugarfish, and recommend some of my all-time favorite things to watch. This episode is sponsored by/brought to you by BetterHelp. Give online therapy a try at betterhelp.com/FROMBED and get on your way to being your best self.For more about the podcast and my life, you can find me: https://www.instagram.com/jadeiovine/ Click here to subscribe to my newsletter! Executive Producers Jade Iovine + Catherine LawAudio Engineer Brandon Dickert Hosted on Acast. See acast.com/privacy for more information.

Our cup runneth over! After reading her daughter's book, we go method and dine at Alice Waters' iconic Chez Panisse restaurant in Berkeley. Plus—assessing San Francisco's so-called doom loop, Sugarfish in LA, and hanging with Steven Cojocaru. Hear our no-tomatoes-barred rundown at patreon.com/cbcthepodSee omnystudio.com/listener for privacy information.

Actor and comedian Dan Ahdoot enters the food building to help Jordan and Shapiro answer audience questions, and it's all L.A.'s best chicken dishes, ice cream, and froyo, duck vs. squab, Instagram verifications, sex vs. food vs. money, meals with Air Jordan, and Jerry G's Sugarfish and Matū. Plus, Dan and Shapiro have a little too much in common, an impromptu dance competition, and a horrific Air Jordan death.

Tanlines are a band from New York. Their new album, The Big Mess, comes out in May on Merge Records. We chat with Eric and Jesse about Chris' leisure time, our party schedule for tonight, a new kind of gym guy, shoes in the sauna, moving to Connecticut, the parallels in our divided labor, we're living in their version of a bizarro world where they didn't have kids, when did everyone start complaining about touring so much, Rosalía's fan concert in Peru, TJ's smoothie recipe, Jesse took his kids to Sugarfish when they came to Los Angeles, nurture is important but don't sleep on nature, Seth Rogen's thoughts on criticism, sync talk, and what they've been up to for the last ten years. tanlinesinternet.com twitter.com/donetodeath twitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support

Linh and Dimitri share their favorite restaurants in LA… slowly… Check out Linh's app, Not Phở, a cook that introduces the user to Vietnamese cuisine, especially dishes other than Phở. It runs on iPhone, iPad, and Mac. It also have an iMessage sticker pack so that you can share with all your friends and family. App Store: https://apps.apple.com/app/apple-store/id1525104124?pt=14724&ct=Podcast&mt=8 Website: https://notpho.app Follow us on Twitter: https://twitter.com/LinhAndDimiChan Follow Dimitri on Twitter: https://twitter.com/dimitribouniol Follow Linh on Twitter: https://twitter.com/linhbouniol Follow Linh on Instagram: https://www.instagram.com/linhbouniol References: - ixlb (http://www.ixlbdimsumeats.com) - Shanghai Rose (http://shanghairosedimsum.com) - The Griddle (https://www.thegriddlecafe.com) - Pizzeria Mozza (https://www.pizzeriamozza.com) - Roberta's (https://www.shopsatsportsmenslodge.com/restaurant/robertas/) - Midici (https://mymidici.com/stores/california/sherman-oaks/sherman-oaks/) - Shin-sen-gumi Yakitori & Men-ya (https://shinsengumigroup.com/restaurants/shin-sen-gumi-yakitori-menya-alhambra/) - Toku Unagi & Sushi (http://www.tokuusa.com) - Soregashi Japanese Bistro (http://www.soregashi-la.com) - Trejo's coffee & Donuts (https://www.trejosdonuts.com) - Sola Izakaya (https://www.restaurantsola.com) - Daicha (11288 Ventura Blvd F, Studio City, CA 91604) - Sugarfish by Sushi Nozawa (https://sugarfishsushi.com/locations/studio-city/) - Sasabune Glendale (https://sushi-sasabune.business.site) - Uovo (https://uovo.la) - Spumoni Sherman Oaks (http://www.spumonishermanoaks.com)

#CowboysNation - STRAIGHT DOPE, NO BULLSH ? FISH SPORTS GEAR https://brokenhalodesign.com/product-category/fishsportsnetworkgear/ For business inquiries: dbmrfish19@yahoo.com #Cowboys ? INFO FROM INSIDE THE STAR! ? All content on this YouTube channel is produced, written, edited by Fishsports and Sugarfish, LLC. All content is copyrighted and/or licensed to be used under permitted audiovisual grounds and for the single use of “fair use” under news reporting and teaching only. Any false copyright claims of unauthorized use will cause our legal team to pursue all legal actions against you. Also the unauthorized reproduction or distribution of all copyrighted work from this YouTube channel is illegal. If you find that I have used your content in a way that does not fall within guidelines please feel free to contact me directly at dbmrfish19@yahoo.com. Copyright disclaimer under section 107 of the copyright act of 1976 allows “fair use” for purposes including criticism, comments, news reporting, teaching, scholarship, and research. The slogans "Fish Out" and "Straight Dope no Bulshhh," and all related names, logos, product and service names, designs, and slogans are trademarks of Michael Fisher. By viewing this channel, and its content, does not grant any party any rights to use the above noted trademarks , directly or indirectly, in connection with any product, service, promotion, or publication without the prior written approval of the trademark owner.

#CowboysNation - STRAIGHT DOPE, NO BULLSH ? FISH SPORTS GEAR https://brokenhalodesign.com/product-category/fishsportsnetworkgear/ For business inquiries: dbmrfish19@yahoo.com #Cowboys ? INFO FROM INSIDE THE STAR! ? All content on this YouTube channel is produced, written, edited by Fishsports and Sugarfish, LLC. All content is copyrighted and/or licensed to be used under permitted audiovisual grounds and for the single use of “fair use” under news reporting and teaching only. Any false copyright claims of unauthorized use will cause our legal team to pursue all legal actions against you. Also the unauthorized reproduction or distribution of all copyrighted work from this YouTube channel is illegal. If you find that I have used your content in a way that does not fall within guidelines please feel free to contact me directly at dbmrfish19@yahoo.com. Copyright disclaimer under section 107 of the copyright act of 1976 allows “fair use” for purposes including criticism, comments, news reporting, teaching, scholarship, and research. The slogans "Fish Out" and "Straight Dope no Bulshhh," and all related names, logos, product and service names, designs, and slogans are trademarks of Michael Fisher. By viewing this channel, and its content, does not grant any party any rights to use the above noted trademarks , directly or indirectly, in connection with any product, service, promotion, or publication without the prior written approval of the trademark owner.

Kelly is joined by guest co-host Omar Najam (Banesbreak on PixelCircus, Power Play on QueueTimes) to talk Carol Ellis's Zodiac Chillers #2: Scorpio Society! They talk making enemies at Sugarfish, Father's Chocolate, and driving for the first time in a car that you had previously only ever ridden in! SUBSCRIBE TO THE TEEN CREEPS PATREON to get bonus episodes like this one, merch, and more: https://www.patreon.com/teencreeps CONNECT W/ TEEN CREEPS: https://twitter.com/teencreepspod https://www.instagram.com/teencreepspod https://www.facebook.com/teencreepspod BUY TEEN CREEPS MERCH: https://www.teepublic.com/stores/teen-creeps TEEN CREEPS IS A FOREVER DOG PODCAST https://foreverdogpodcasts.com/podcasts/teen-creeps *All creepy opinions expressed are those of the hosts and guests. Learn more about your ad choices. Visit megaphone.fm/adchoices

Kelly is joined by guest co-host Omar Najam (Banesbreak on PixelCircus, Power Play on QueueTimes) to talk Carol Ellis's Zodiac Chillers #2: Scorpio Society! They talk making enemies at Sugarfish, Father's Chocolate, and driving for the first time in a car that you had previously only ever ridden in!SUBSCRIBE TO THE TEEN CREEPS PATREON to get bonus episodes like this one, merch, and more:https://www.patreon.com/teencreepsCONNECT W/ TEEN CREEPS:https://twitter.com/teencreepspodhttps://www.instagram.com/teencreepspodhttps://www.facebook.com/teencreepspodBUY TEEN CREEPS MERCH:https://www.teepublic.com/stores/teen-creepsTEEN CREEPS IS A FOREVER DOG PODCASThttps://foreverdogpodcasts.com/podcasts/teen-creeps*All creepy opinions expressed are those of the hosts and guests. SUBSCRIBE TO OUR PATREON for ad free and video episodes, bonus episodes, and more:⁠https://www.patreon.com/teencreeps⁠ CONNECT:⁠https://discord.com/invite/FYp4QNhruE⁠⁠https://www.instagram.com/teencreepspod⁠⁠https://www.facebook.com/teencreepspod⁠ MERCH:⁠https://www.teepublic.com/stores/teen-creeps⁠ TEEN CREEPS IS AN INDEPENDENT PODCAST. *All creepy opinions expressed are those of the hosts and guests. Hosted on Acast. See acast.com/privacy for more information.

“4 forks, two people!” It's and ongoing theme when Maria and Harlan order food. How could two people eat all that? Well, when you hit the hottest new food truck, Richie's Empanadas & More and try all the empanadas, tacos, kebabs and more it's super easy. Joined by the owner Richie this episode of First Bite is a ton of fun featuring rundowns on Sugarfish, Made in NY Pizza, server-less dining, the magic of craft services and so much more! www.solefreeradio.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Chaz, aka Toro Y Moi, is a musician from South Carolina currently living in the Bay Area of California. We chat about our $80 coffee cupping, my flat ass, Harry's Better Homes and Gardens cover, Taco Bell's Mexican pizza, illegally downloading Chaz's music, full nude toilet time, playing Coachella with Flume, all his fans are nice and sweet, his production software, remixes of live bands shouldn't exist, who's using who, sync talk, surviving indie sleaze, Chaz going to damn Sugarfish, doing Uffie's album, how he's used Instagram through the years, and why he's always comfortable. toroymoi.com twitter.com/donetodeath twitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support

We'll start by meeting a Waitsfield couple who own a wonderful seafood company – Sugarfish – and also make dog treats and own a laundromat. Not all in the same space, mind you. Then we meet our next WDEV All-Star – Frankie Allen – as we continue to celebrate WDEV at 90. After that, because of the many house and barn fires we're seeing at this time of year, we'll get some tips in fire prevention from Williston Fire Captain Prescott Nadeau . And we'll finish the show with 30 minutes of open phones.  

For business inquiries: dbmrfish19@yahoo.com ? UNCLE FISH T-SHIRT STORE! https://cillascustomshirts.squarespace.com STRAIGHT DOPE on your #Cowboys ? INFO FROM INSIDE THE STAR! ? YOUR 'STARS & STRIFE' BOOK is HERE! Go to paypal.com - https://www.paypal.com/us/home - with your name, address and $30 (covers it ALL) and get your personalized autographed copy of our Cowboys best-seller! Hit me ON PAYPAL at dbmrfish19@yahoo.com .. and THANKS! - All content on this YouTube channel is produced, written, edited by Fishsports and Sugarfish, LLC. All content is copyrighted and/or licensed to be used under permitted audiovisual grounds and for the single use of “fair use” under news reporting and teaching only. Any false copyright claims of unauthorized use will cause our legal team to pursue all legal actions against you. Also the unauthorized reproduction or distribution of all copyrighted work from this YouTube channel is illegal. If you find that I have used your content in a way that does not fall within guidelines please feel free to contact me directly at dbmrfish19@yahoo.com. Copyright disclaimer under section 107 of the copyright act of 1976 allows “fair use” for purposes including criticism, comments, news reporting, teaching, scholarship, and research.

Chelsea Peretti is a comedian, writer, actress (she played Gina Linetti on Brooklyn 99) and she's our patient this week on Lunch Therapy. in today's session, Chelsea talks about her dad's cooking, whether she's an extrovert or introvert, her issues with fish skin, her mom's tart and tangy salad dressing, and why she loves artichokes. We also talk about looking for something spiritual when hunting for food, an actor she once met who ate a cup of broccoli on their birthday, how she got into stand-up comedy, where she likes to eat on the road, and whether or not I could kill a cow. See acast.com/privacy for privacy and opt-out information.

Peter Dills visits three restaurants in one show!!

Chris and Rick talk about their lack of self confidence.

Raul Ortega is the owner and chef of the best food truck in Los Angeles, which serves Jordan's favorite taco. The origins of the iconic taco dorado de camaron is discussed in all its fried to order, shrimpy greatness, in this dripping in ceviche, aguachile, and octopus segment. Then, Max Shapiro joins to talk Matū, the new Beverly Hills grass-fed wagyu experience from the Sugarfish man himself, Jerry Greenberg.

Kirsty Godso is a Nike Master Trainer and our personal fitness instructor. She's from New Zealand and currently lives in Los Angeles. We chat about Space Jam, player hating, truffle fries, Sugarfish mayonnaise, Chili dogs, body odor, getting our blood tested, why weighing yourself doesn't matter, comparing vaping to alternative milk, versatile abs, being a mobility slut, breaking her leg ring dirt bikes, breakfast down under, cricket, rugby, sleep tips, and using THC work workouts. instagram.com/kirstygodso twitter.com/donetodeath twitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support

This week Anthony joins back up with Steve and Ben and explains his absence. Happy Birthday Sam! Who wants to fight Jake Paul? Today on Talking Snack the guys go over the last minute preparations for this Friday's highly anticipated Spice Challenge (00:15:10). Steve takes down a sauce weighing in at 665,000 on the scoville scale. Anthony keeps Special K with Blueberries to himself and Ben wants to know why. From cereal, to chicken sandwiches, to hot sauces... Where will talking snack go next?! Ben Dreams Of SUSHI! Shout out Sugarfish! Weekly news spotlights an unruly Delta passenger that brought an entire flight down because he kept saying he would stop the plane (00:32:36). Let's Go Islanders! Anthony breaks down their path to the Stanley Cup (00:36:37). Loki episode one breakdown and speculation (00:45:36). Anthony wants the guys to watch Sweet Tooth and Ben wants to have a Hot Girl Summer. Steve watches The Final Girls and gives his short review of the movie. Anthony and Steve recap Mythic Quest and try to convince Ben to start watching. The guys reminisce over the 21 weeks of the podcast, and give a little peek behind the curtain on some of the early history of the show. Instagram - https://www.instagram.com/unofficial_pod/ (@unofficial_pod) Website - https://uipodcast.captivate.fm/ (uipodcast.captivate.fm) Email - Hi@uipodcast.com

Khalyla plans the big day. Annie gets arrested. Esther is the real Bobby. We talk Sugarfish drama, meanies at Bootcamp, and a Dollface haircut meltdown.  www.calm.com/belly www.getroman.com/tigerbelly www.stitchfix.com/belly  See omnystudio.com/listener for privacy information.

Melissa Libby, owner of Melissa Libby & Associates (MLA), started her career in hospitality. Today, her friends call her the Restaurant Whisperer In this interview, Melissa talks about the challenges restaurants have faced in the face of Covid-19, the changes yet to come, and the lessons she has learned in her 27 years of restaurant marketing. In recent months, MLA has helped its clients pivot to curbside delivery, takeout, and/or to serving different retail markets. Some of the adaptations? Restaurants have:  Started low-overhead ghost kitchens/pop-ups that provide different menus from what is available in brick-and-mortar restaurants Converted parking lots into patios for outdoor dining Elevated curbside packaging and pickup to elegant “experiences.”  Started selling off their wine cellars, offering some great wines at good prices.  Melissa advises, to further support your local restaurant, “Tip well.”. Because restaurants typically do not have a lot of money, they value public and community relations over traditional advertising. As restaurants open back up, which clients are most likely to return for dining “in”? Turns out demographics provide no clue. Dining in is the more profitable option . . . but it's tough to figure out who to target with the “come back in” messages. Each individual will have his or her own level of comfort and timing for when it “feels safe.” Melissa notes that “online ordering technology is glitchy.” She has seen some improvement already and thinks it will quickly evolve to something “way better, very quickly.” Third party delivery services take a significant cut of the food delivered. So, she says, order from the restaurant, and pick it up yourself.  Melissa lauds the Georgia Restaurant Association for lobbying to get the necessary changes made to help Georgia's restaurants survive. When Melissa talks about the early days of her business, she says that she did not plan for success. She did not ask “What do I do if I get more clients than I can handle,” she asked, “What am I going to do if I fail?” She feels she would have done better to plan for success and to prepare for success. Melissa used a siloed PR business staffing model until she figured out that did not work for her. She then divided her staff up by what they liked to do best and where they excelled. This made her staff happier, and her organization more resilient. Now, when an employee leaves the agency, the body of knowledge connected to a client remains intact because everyone in the agency has been working with that client.  Melissa can be reached on her agency's website at: ThinkMLA.com. Transcript Follows: ROB: Welcome to the Marketing Agency Leadership Podcast. I'm your host, Rob Kischuk, and I'm joined today by Melissa Libby. Melissa is the owner of Melissa Libby & Associates based in Atlanta, Georgia. Welcome to the podcast, Melissa. MELISSA: Thank you, Rob. ROB: It's fantastic to have you here. Why don't you start off by telling us about MLA and MLA's superpowers?  MELISSA: All right. MLA is 27 years old, based in Atlanta. Our superpower is restaurant marketing. My friends call me the Restaurant Whisperer. [laughs] That's what we do. We help restaurants get business and keep business. ROB: It's quite a time to be thinking about restaurant business, because here we are in – what month is it? August, I think? I have to check my calendar – of 2020. We are still in various stages of COVID-19 lockdown. So, in this time, in August 2020, what are you seeing/doing/hearing when it comes to restaurant marketing? MELISSA: Well, it's a strange new world, that's for sure. It's changed over the past few months of what we've been doing, and it continues to change as things happen. But it all comes down to getting the message out to the people who want to support a restaurant, want to dine at a restaurant, or want to have takeout. We've helped our clients pivot to curbside or takeout or a whole different retail market. Whatever they need to do to stay in business and stay afloat, we help them with that and help them get the word out to people. And then as Georgia reopened and people were able to dine in at a restaurant, we started getting the word out about that. What's interesting from a marketing perspective, and something that I hadn't really thought about – you can't pick a demographic and say, “Okay, this demographic feels comfortable walking in and dining in a restaurant and this one doesn't, so we have to focus on this.” You can't say, “Older people don't want to dine in a restaurant, so let's market to the younger people” because that's just not the case. What I've found is that there are people in every demographic that feel comfortable dining in and in every demographic that don't. It's an extremely personal decision, so it's been really, really hard to figure out who those people are and how we get to them. Because with the dine-in, that is going to be the more profitable avenue for the restaurant. There's been a lot of that going on. A lot of messaging, a lot of safety messaging to make people feel comfortable, a lot of internal messaging to the staff, a lot of website writing, a lot of social media message crafting. It's just been really, really challenging. ROB: It's interesting that you mention the dine-in diner as being more profitable for the restaurant, because I am a big fan of restaurants. I am a big fan of good restaurants. I am a big fan of many of the restaurants that show up on your website. Even from early on in COVID – I think I felt like I was trying to do them a solid by doing pickup, but even continuing to do so, because I am one of those folks who's probably not going to dine in at a restaurant. But what can I do as a pickup order diner to help with the profitability of a restaurant versus maybe what someone dining in and sitting down is doing for them to make them a better customer? MELISSA: Definitely picking up instead of ordering through a third party delivery service is certainly a help to the restaurant because the third party delivery services take a pretty significant cut of the price. So, if you can go and pick it up, that's what you want to do. If you don't want to dine in, do that. Now in Georgia, they're about to let restaurants sell alcohol, so if you can order your beer or your wine – a lot of restaurants have cocktail kits – anything like that helps them. I have several clients that are selling their wine, basically, their wine cellar. And these are amazing wines that you can get at a really great price. So, do that, tip well. That's what you can do to help. I feel like with dine-in, they get that alcohol order that they're not going to usually get with the takeout, and they also obviously have the service staff who receive tips, the people that wait on you. So that's what you can do to help. And don't get me wrong; all of my clients are very, very grateful for the people that are coming, even if they're not coming to dine in. They're grateful for them. So please keep it up. Another thing – and I should've mentioned this – everyone is doing outdoor seating now. So that might be your gateway one day when you're ready to dining back in, to go sit on a patio somewhere. People are turning their parking lots into patios. They're doing anything they can to get some patio seating, and people are loving it, even as hot as it is here.  ROB: I know some places have given a temporary reprieve on allowing restaurants to sell alcohol and also in terms of compromising what is allowed for outdoor seating. Are the alcohol sales becoming something more permanent that is being permitted for pickup? MELISSA: No, it's COVID specific. It would be great if they would make it permanent, and I guess it's a possibility, but that has not been discussed. ROB: It seems like it would take perhaps – and I don't know this industry as well from the side that you see it from – it seems like it would take a more potent restaurant lobby than maybe has formed up to now. Or is there a stronger restaurant lobby that is forming in recent years to help represent – because independent restaurants just don't have the same leverage that let's say a large chain has. MELISSA: Yeah. The Georgia Restaurant Association is absolutely amazing, and they are our lobbying group. I don't know if you recall that we got the Sunday Brunch Bill passed. It used to be you couldn't drink alcohol until 12:30 on Sunday, and now I think it's 10:30 or 11:00 or something. That took like 3 years or more. It's ridiculous. It takes forever to get these things through. But the Georgia Restaurant Association and Karen Bremer, who's the head, they are big-time our advocates from the restaurant community standpoint. They have been instrumental in getting all of these things to happen. ROB: That's good to hear. MELISSA: They are definitely representing everyone. They really, really are. ROB: When all this started, I'm sure you had some clients who were already doing online ordering, some who resisted it very much at the onset, probably some who flipped over, maybe some holdouts. What were the stages of technology enablement that you've seen across your client portfolio? MELISSA: It was very interesting to watch that. Anybody that was already doing online ordering immediately took it up a notch and they were great. And then you have fine dining restaurants like Aria and Umi, and they're like, “How am I going to do takeout? How can you take out sushi?” It goes against everything that they have ever dreamed of for their restaurant. Then a couple of weeks go by and they're like, “Yeah, we've got to figure this out.” And they did. In the case of Umi, they got beautiful packaging and they really figured out a way to create the Umi experience, even insofar as how you drive up and how you're greeted and how you receive your food. Everything about it is very Umi-like, and it's probably some of the more expensive takeout you'll ever get in your life. Umi has a broad menu that you can choose from. Aria took a different stance and they do two choices a day, and they post their menu every single day of what's tonight's menu. Some people get Aria three or four times a week because it's different every night. They've got a beautiful curbside pickup. I guess we probably have a couple that don't do online ordering or takeout, but it's few. It was hard, because we had to get the technology set up, and that's always painful. ROB: I imagine in Umi's case, they may have also been tracking – I think there was a sushi restaurant up in New York that went to some sort of like $800 takeout. Did you see this? MELISSA: [laughs] No, I didn't. ROB: Yeah, there was a New York sushi restaurant that went to $800 takeout. I saw some very elevated packaging from Sugarfish, which is a smallish/medium-ish sushi chain, that really did elevate that experience. My own experience has really been that during this time, it has become a time for those who are in the hospitality industry to think about hospitality far more than just being in the food and feeding people industry. MELISSA: Absolutely. That's exactly right, and Umi is the perfect example of that. They took their current offering and put it to go. They really did. And the love and care that they give you when you're dining in, you receive via takeout. They have now opened it for dine-in, but the takeout was such a hit that they kept that going. I wonder to myself if they will continue that when they don't have to anymore. ROB: I'm very much excited, especially the restaurants that have figured out how to be hospitable in their takeout and have that passion for serving people. I'm indeed curious how that will continue onwards. You mentioned that MLA has been in the hospitality industry – you mentioned you've been in business for 27 years. Have you been deep into hospitality from the onset? Let me start there. MELISSA: We have. I started the company in 1992. My background was I had a job at Hyatt. I was working in the hotel business. My contacts were already in the hospitality business, so those were the type of client leads I was getting back then. Then as '96 and the Olympics started getting closer, Atlanta's hospitality scene started to beef up a little bit. then when the Olympics hit, I think the whole world saw Atlanta for the great place that it is, and before I knew it, I was focusing on restaurants. I don't think I could've done that when I first started. I don't think there would've been enough restaurants to keep me employed. But that changed, and I was a part of it. It was awesome. ROB: It's amazing to stick with it for that long. I think some people start off in the serving hospitality, but they find a hard way to make it a rewarding business for themselves as entrepreneurs and they start to get wandering eyes for how to better serve other clients. Particularly, I think there's a perception – and a reality, depending on the client – of the margins in the world of being an agency driven around the hospitality industry. You seem to be happy to have made it work for coming up on three decades. How do you attribute that ongoing passion for the industry – and also, you've been able to hire people as well. You're not a one-person show, just scraping by, taking pictures yourself and posting pictures of food. How has that worked well for you? MELISSA: There's no question that I love the industry, and I think that has to be – I'm sure I could go work in another industry and make more money, but I do love the industry, and I love working with the restaurant owners and the chefs. It's a very creative group of people. It's a very entrepreneurial group of people. I really enjoy working with other people. I love to be in a meeting and go, “Hey, I have a great idea. Let's do this!” “Okay, that sounds good.” Boom, off you go and start doing it. It doesn't have to run up a flagpole of approvals and all of that stuff so that by the time the idea is finally approved, it's completely different and 3 months later. I really enjoy the atmosphere of what we do. I feel like from focusing the way that I do and focusing my team in the way that I do, we're just incredibly efficient. The fact that we represent a lot of restaurants makes us a huge value to the media, so they can just make one phone call and say, “I'm looking for recipes using apples” – and this is a true story; got it this morning – and I can make like eight calls and then, 3 hours later, call the reporter back and go, “Okay, I've got” – and this is true – “a Brussel sprout and apple salad, I've got an apple pie, I've got this, I've got this.” The reporter has only had to make one call and spend 5 minutes. So, I think that's made us very efficient. You're right; restaurants don't have a lot of money, but I have to say that they value public relations and community relations and communications over more traditional advertising. Because it stretches a little bit more. Their money will stretch a little bit farther with us than it would two ads that month. It really has been – I've made a living. [laughs] I pay my bills, almost always on time. ROB: And sometimes you get some good meals along the way, and that's pretty good too. MELISSA: I definitely do. I definitely do that, yes, for sure. ROB: Wonderful. When we think about some of these clients – entrepreneurs, and I think restauranteurs sometimes in particular, may have a reputation of being a little bit hard to corral. When someone comes in with that need for that story, for that recipe, some of them might not even read your email until the next day. I think a lot of people, even more broadly beyond the hospitality industry, would wonder: is there a secret? Is it that you just know so well into the businesses that you can maybe bypass the entrepreneur and go straight to a chef internally? Is it that you tend to work with restauranteurs who have their details together more? Is it that you're sometimes able to just know things well enough that you can be a proxy for them? Or a combination of everything? How do you tighten those lines of communication? Because everybody wants, I think, that level of execution and responsiveness to be able to pull something from an idea to a published-in-the-media message quickly. But clients may not always make that easy for you. MELISSA: Oh, for sure they don't. [laughs] The answer to your question is certainly all of the above. Every single client is different, has a different way that they like to be communicated with. We just have to learn, “Okay, this guy, if we text him at 2:00 it's going to be our very best time to get his attention. This one, we've got to call because he knows if I'm calling, it's got to be really important. Otherwise I'm just going to send him an email. This person likes all five things put in an email at the end of the day. This person likes everything in subject by subject email.” We really just have to figure them out. But they all are paying us to get the word out, so if they take too long or don't answer or whatever, I just let them know, “Hey, you missed an opportunity. This is why, so next time, here's what we've got to do.” They get it. And we also know on our end who's fast to answer – and I tell clients this when I first meet with them about “Are we going to work with you or not?” I always say, “There is no question, the people that answer us quickly and thoroughly are the ones that get the best press. So that's what you've got to do.” They always go, “Okay, okay, I'm going to do it!” And then some do and some don't. But it's the truth. You get out what you put in. But if we get a last-minute request and we don't have a lot of time, we have our go-tos because we know who's going to respond. That's the goal, to be a go-to. ROB: You've been in this business a while longer than some of the recent shifts in the food media world. It seems like between web outlets, between review sites and increased interest in the TV landscape around food, the culture of food and interest in good food has shifted mightily. What is trending now? What is evergreen now, and what is withering away in terms of getting attention within the hospitality industry? MELISSA: That's a really good question, and I'm not sure, given everything going on, that I can answer that with any great knowledge. I've seen the food industry go through all kinds of changes, and I think that food as an entertainment avenue is here forever. I just can't see that going away. But I think that with COVID and the concerns of the large gatherings, and even the very tight quarters, that's going to – I don't want to say go away, but I think there's going to be less of that. I think people that are opening restaurants right now for sure are not cramming tables in. They're also not making a humongous restaurant. So, I think we're going to see some more medium-size restaurants with a lot of space. I think we're probably going to see some lower priced menus. Just a more mainstream, low-key, as everybody gets back into it and figures out – I just can't imagine people opening a big, flashy, fancy restaurant right this minute. And that's not to say that they won't, and that's not to say that they wouldn't be successful. But I think if you were making your decision today, that would probably not be what you would do. Now, there are people that are well into the planning for a restaurant that's supposed to open next week or in a month or whatever, and they have to go with what they've got and use the guidelines from the state until they don't have to anymore. ROB: The intersection that you sit at, I'm sure that your existing clients and people getting into the industry even look to you to an extent for strategy as well. One thing you hear swirling in the restaurant industry is diversification of business model. Some people are already going into events. That's obviously changing a little bit. Some have been going into additional retail product lines. What are you suggesting to clients as they think about where to go with technology enablement and where to go with overall restaurant business strategy, possibly diversifying? MELISSA: One thing that's big is the ghost kitchen/pop-up idea. I have a couple clients, Drift in East Cobb is doing a lobster roll pop-up calls Pop's Lobster Shack. They did it kind of out of necessity during COVID. They made this takeout window – and I don't know if you know this, but lobster was really, really inexpensive. I don't know if it still is, but all the lobster fishermen didn't have anybody to sell to because all the restaurants up there were closed, so everybody got lobster really cheap. I don't know if people are noticing, but you can probably get lobster at Applebee's right now. I don't know. But anyway, they started this lobster roll special called Pop's, and it's been unbelievably successful. We had a meeting the other day and they were like, “I think we're going to just keep this going. When lobster's out of season, we'll do something else.” I already had some clients that were talking about that sort of ghost kitchen idea, where you do something different than what you already do in your restaurant, you have a different menu offering, but you don't have the building and the huge branding and all the expenses that go along with it. You just sell it on Door Dash or whatever the situation is. So that's definitely happening right now. As far as technology, I think the online ordering is glitchy right now. I see it already getting better, and I think it's going to get way better very, very quickly, and people are going to be able to, as you suggested, order merch and maybe seasonings and all that stuff in a much less clunky way than they even can do right now. I'm excited for that to happen because it's been painful, some of these online sites that we've been working with. ROB: I can't imagine, and it sounds like you've had to. Melissa, as you reflect on the business as you have built it thus far, what are some things that you would consider maybe doing differently if you were starting over from scratch? MELISSA: That's a very good question. One of the things that I always tell people when they say, “What should I know before I start a business?” is I did not plan for success when I started. I planned, “What am I going to do if I fail? When am I going to decide it doesn't work, and then what am I going to do?” I spent a lot of time thinking about that, but I didn't spend any time – not even a minute – thinking about, “What am I going to do if I've got more clients than I can handle? What am I going to do if there are not enough hours in the day for me to do all the work by myself?” I never thought of any of that. I spent probably 2 or 3 years running like a crazy woman, trying to hire a person here and there, do this, do that. Always that's my first thing that I tell people: plan for success. Have some people lined up. Have some things lined up to support you if it goes well. That's always been my best learning, because it's like “Why didn't I do that?” And then many years ago – but it was still well into the business – I realized that the traditional PR business model or way of setting up your staff didn't work for me. You probably know this, but it was always account supervisor, account executive, assistant account executive, little silos, and they did everything. They met with the client, they wrote the business plan, they wrote the press release, they sent the press release, they did everything. I realized I would come back to the office and go, “Hey, we got a new client,” and everybody would duck their head like, “Oh my God, don't give it to me, don't give it to me.” I was like, oh, this is not good. So I divided everybody up by what they like to do best and what they're best at, so now we have writers and we have media relations people and we have social media people and we have client services people. If your thing is meeting with the clients and writing timelines and writing plans and checking off lists, then that's what you do. And if you're a great writer and you can sit in a quiet room all day long and write, write, write, write, write, that's what you do. It was just a huge help, and it changed everything. And then there was an added bonus of if someone leaves, the brain trust does not walk out the door because everyone has been working on the client. So that was a big learning, and it's something that I'm glad came to me at some point in the years. ROB: Sure. One thing I think adjacent to that is in this case – and it's fairly common in the PR industry – your name is on the door, and that can be a challenge in bringing in other people. How have you addressed the challenge where Melissa is quite often the person who goes out and earns the trust of the client, and your reputation is a big part of the value that you bring, but at some point your client's going to have to work with somebody who's not Melissa? How have you handled that scaling yourself problem? MELISSA: It's a good question, and it worried me so much for a long time. I felt like I had to be at every new business meeting, I had to really, really be involved and really assure the prospective client that I was their main contact and all of that. I think the true answer is good people. I have people that have been with me 11 years, 8 years. I've been really fortunate to have long-term employees who are awesome, and the client just wants somebody that's going to help them get the work done. I love client meetings, so I go to as many of them as I can. The beauty, though, is I don't have to write the agenda. I don't have to take the notes. I don't have to do the follow-up. I'm just spending that hour of my time brainstorming with that client or advising that client or listening to that client. So, I'm giving them my best. I'm giving them what they expect from me and what they value from me, but then I have a very competent person and a whole team behind that person that's going to take care of the details. Over time, I've just gotten more and more comfortable with it – and that's truly what it was: me getting comfortable with it. I think it was more in my head than it was anything else. I think the clients are fine with it because, once again, they're being taken care of. If they weren't, I'm sure they would say, “Melissa, you schluffed me off on this person and they're no good.” But fortunately that does not happen. Also, one of my key employees took on the new business development role a few years ago, so she is bonused on the new business that she brings in. She takes a really instrumental role in that, to the point where now sometimes we have to be sure that the prospective client realizes that she may not be the person that they're going to see every day too. It's funny. It's kind of transferred over a little bit. ROB: It definitely makes sense. It sounds like one of those things you find along the way; you took it from your name and your person being the reputation to when people bring in Melissa Libby & Associates, your reputation is also the people you bring to the table and who does the work. MELISSA: Yes, exactly. ROB: The brand is still you; you haven't shied away from that, but you've expanded what it means. MELISSA: Right. And as you'll notice, we a long time ago started using MLA as our logo. Our web address was MelissaLibbyPR.com; now it's ThinkMLA.com because we wanted to expand beyond the PR and be more than that, and then we also wanted to shorten it and use that MLA more. It just takes my name out of it a little bit. Just a little bit. ROB: Perfect. Melissa, when people want to find you and MLA, where should they go to find you? MELISSA: ThinkMLAcom. ROB: Excellent. Even in the website, it's changed a little bit. Or was that always the address? MELISSA: No, it's changed. ROB: Very good. Melissa, thank you for enlightening us on your journey with Melissa Libby & Associates as well as the journey of the hospitality industry during this time. I've learned a lot, and I think the listeners will have as well. MELISSA: Thank you. I enjoyed it. ROB: Be well. Thank you. MELISSA: All righty. ROB: Thank you for listening. The Marketing Agency Leadership Podcast is presented by Converge. Converge helps digital marketing agencies and brands automate their reporting so they can be more profitable, accurate, and responsive. To learn more about how Converge can automate your marketing reporting, email info@convergehq.com, or visit us on the web at convergehq.com.

Need a bento from Sugarfish or a family meal from Lalibella, bet! (I hope I used that correctly.) This week we desperately try to use some current slang and talk about our favorite neighborhoods in LA. --- Send in a voice message: https://anchor.fm/what-in-the-word/message

Michael Cuby is the editor at large for Them Magazine, and an entertainment writer for Nylon. We chat about our 4th of July, our cuck-decathlon, mourning the loss of China Chalet, Pride 2020, Conde Nast, Hamilton, dating apps, Kanye 2020, must-watch TV, the musical tastes of Michael’s mother, and Sugarfish stanning. twitter.com/yosoymichael twitter.com/donetodeath twitter.com/themjeans --- Send in a voice message: https://anchor.fm/howlonggone/message Support this podcast: https://anchor.fm/howlonggone/support

This is a bit posh for some of my more plebubecent listeners. Highly un-relatable for the blue-collar crowd. Wouldn't even bother listening if you don't have parents in the north easter states with a shore house in the Hamptons. 

A new world of takeout & delivery, home cooking, RIP Skype, and the business blur of it all with food writer Andy Wang and the Sugarfish man himself, Jerry Greenberg.

ESL Works: a startup dedicated to closing the workplace language gap. They deliver quick conversational lessons to workers based around the actual tasks they do in the workplace. They do that with work-specific language training that is accessible to everyone and gets employees communicating quickly. ESL Works is currently used by hundreds of restaurants nationwide including Google's dining services, Sugarfish, and Union Square Hospitality Group. On this episode of Tech Bites, host Jennifer Leuzzi (@mmesnack) talks with ESL Works co-founder and CEO Rachael Nemeth about how she combined her passion for teaching and her career in hospitality in ESL Works. This episode of Tech Bites is made possible by the generosity of Wisconsin Cheese (@wisconsincheese) - the state of cheese.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo Courtesy of Jesse WhilesThe FOOD SEEN is powered by Simplecast.

You love his food, you Instagram his food, you wait in lines for his food, and yet you've probably never heard his name. This is the story of Jerry Greenberg.

As HOT as it is in THE VALLEY, it's really a nice fun place to live. Let's talk about the best things in LA. Today? Where to eat lunch in the valley. Music from Randy Newman and The Dollyrots (Playing LA on July 13!)

As HOT as it is in THE VALLEY, it's really a nice fun place to live. Let's talk about the best things in LA. Today? Where to eat lunch in the valley. Music from Randy Newman and The Dollyrots (Playing LA on July 13!)

Esther and Caroline get into the cosmetic department at K-Mart, ordering the perfect sandwich and coffee at Wawa and treating yourself to two dinners on your birthday!  Learn more about your ad choices. Visit megaphone.fm/adchoices

Esther and Caroline get into the cosmetic department at K-Mart, ordering the perfect sandwich and coffee at Wawa and treating yourself to two dinners on your birthday!  Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you taken that improv class you've been putting off for 17 years yet? You know Ed Harris didn't try acting until he was 43, right? I have no idea if that's actually true but I'm pretty sure I overheard someone reading it off the lid of a beverage container in a food court once. My point is, if you like full figured ladies, and you fancy yourself one funny sonofabitch, you should absolutely join that lakeside-seasonal-improvisation-acting-troop and finally make something of yourself. After Coop and Myan's well deserved week off its really time we get back to business. What business? the business of finding jobs for people adept at long-range hand signals. The business of getting every one of America's citizens over 65 a lifetime supply of free bluetooth. The business of making...people...cry. In a good way. So don't just sit there and listen to some half baked, sporadic, nonsensical podcast. Sit there and actively engage in a half baked, sporadic, nonsensical adventure. (unofficialpod@gmail.com) An adventure hand tailored for people who are closer to their moms. For people who want more funding for stage plays written by 6 year olds. People who can tell the difference between a Maine lobster and that frozen Canadian shit that is completely unacceptable. Trust me? Oh I do, Sugarfish, I do. Next time, on Episode 33 we are graced with the curling ribbon of caramel, spilling from the voice of the infamous Jordan Parker. Your introduction to an unknown superstar who will one day make your sexytime playlist smoke, like it's 1993 again. ABC...BBD. So eat all your creamed corn, be the kind of parent who supports your kid's artistic dreams even if it's a direct link to their ultimate failure and for god's sake turn the friggin' brightness down on your phone screen, its a dark theater and no one came here to see you aggressively spotlight your stupid face. Oh look...another armadillo.

Joseph & George open up for the first time regarding their grief. Then touch on the controversial Gillette commercial and recount George trying Sugarfish for the first time.

What’s Liz and Sarah’s team theme for 2019? EXPLODE! They reflect on the ways in which they expanded in 2018 and discuss how they’ll explode in 2019, including their goals of hosting a TV writing retreat, getting a Season 2 pickup for The Fix, and producing a fiction podcast. Then they answer a listener question about how to help launch a teenaged aspiring writer. This week’s Hollywood Hack comes from The Fix’s Director of Photography, Bob Humphreys: be nice to everyone because you never know who will be your boss one day. Finally, in this week’s Celebrity Sighting, Liz and Sarah switch it up a bit and share all the hip places to spot celebrities in LA, such as the Studio City Farmers Market, Il Segreto, and Craig’s. Gift of Podcast: giftofpodcast.com Alex Cunningham: https://www.imdb.com/name/nm1017827/ Dirty John: https://www.imdb.com/title/tt7945720/ Connie Britton: https://www.imdb.com/name/nm0110168/?ref_=nv_sr_1 The Fix Trailer: https://m.youtube.com/watch?v=dkJhX-ccM5k Homecoming: https://www.gimletmedia.com/homecoming Harvard Lampoon: https://www.harvardlampoon.com/ Il Segreto: http://www.ilsegretoristorante.com/ Gwen Stefani: https://www.gwenstefani.com/ Danny DeVito: https://www.imdb.com/name/nm0000362/ Kyle Richards: https://www.imdb.com/name/nm0724202/ Craig’s: https://craigs.la/ James Gandolfini: https://www.imdb.com/name/nm0001254/ Sky Zone: https://www.skyzone.com/ Jason Bateman: https://www.imdb.com/name/nm0000867/ Pinz: http://pinzla.com/ Lisa Rinna: https://www.imdb.com/name/nm0005362/ Harry Hamlin: https://www.imdb.com/name/nm0002122/ Michael Chiklis: https://www.imdb.com/name/nm0004821/ Mariah Carey: https://www.imdb.com/name/nm0001014/ Gracias Madre: http://graciasmadreweho.com/ Sugarfish: https://sugarfishsushi.com/our-locations/studio-city The Grove: https://thegrovela.com/ Photo by Edewaa Foster on Unsplash

Owner of BBQ pop-up Bobbie’s Small Batch Chris Jenkins arrives with an empty stomach to receive Winston/David’s presentation of sushi, a food he avoids with regularity. Rather than attempt to make sushi on their own, the hosts leave it to the sushi professionals and present Chris with a Try Me box delivered from Sugarfish. Find Bobbie’s Small Batch Kitchen on Instagram and hit Chris up for all your smoked meat needs!

The Fauxboys are back in the studio to cover two chains more different than they are alike!

Actor and comedian Jason Mantzoukas (The Good Place, How Did This Get Made?) joins the ‘boys to discuss the difficulty of dining with a serious allergy and to review LA based upscale sushi chain Sugarfish. Plus, a flavored Diet Coke edition of Drank or Stank.

It’s Honey’s 50th episode! Julia catches up with Danny and Emily (The Things That Happen Between Meals), Mike and Ashley (Emotionally Opposed), and the crazy kids who started it all, Sarah and Adam (Most Definitely). Since recording, Danny and Emily have gotten MARRIED and PREGNANT! And they fight about Danny making jokes about this intense time. Since recording, Mike and Ashley have gotten PREGNANT! They have insane story about the worst OBGYN in Los Angeles if not the world! Since recording, Sarah and Adam have MOVED IN TOGETHER! We talk about the “wait but are you a feminist?!” fight, cross-town relationships, and Amanda Knox.

Marketing guru lady friend, Cole Wilson and I cook my #1 requested recipe, Roasted Mustard and Salmon while chatting about Pacific vs. Atlantic salmon, what it means to eat sustainably raised farmed fish, Sugarfish in NYC and how we met.