Podcasts about Sysco

Welcome to RIMScast. Your host is Justin Smulison, Business Content Manager at RIMS, the Risk and Insurance Management Society.   Justin and his guest, Jeff Strege, Senior Director for Risk Management at Academy Sports + Outdoors, explore what led Jeff to risk management, and the path that led to Academy Sports + Outdoors within the sporting goods and outdoor retail space. Jeff comments on his work building out the ERM framework at Academy to improve claims management, employee safety, and liability prevention. Jeff shares his approach to workers' compensation and Academy Sports + Outdoors's goal to help the workers recover and return to work. In addition to career insights, they discuss Jeff's upcoming panel participation in HUB's webinar on April 17th, “From Defense to Prevention: Strengthening Your Liability Risk Management Approach,” covering topics such as third-party litigation funding and its impact on the industry.   Listen to Jeff's wisdom, born from experience, on managing your risk career. Key Takeaways: [:01] About RIMS and RIMScast. [:14] Registration is open for RISKWORLD 2025. Engage Today and Embrace Tomorrow with RIMS, from May 4th through May 7th in Chicago, Illinois. Register at RIMS.org/RISKWORLD. [:25] After you register, visit your App Store, search for RIMS Events, and download the RIMS Events App. Select RISKWORLD 2025, load the show onto your phone, and start building your RISKWORLD itinerary! [:41] About this episode of RIMScast. Our guest is former RIMS Houston Chapter President, Jeff Strege. We will talk about his career and how ERM continues to play a pivotal role today. [1:08] RIMS-CRMP Workshops! As part of RIMS's continuing strategic partnership with Purima, we have a two-day course coming up on April 22nd and 23rd. Links to these courses can be found through the Certification page of RIMS.org and this episode's show notes. [1:28] Virtual Workshops! On June 12th, Pat Saporito will host “Managing Data for ERM” and will return on June 26th to present the very popular new course, “Generative AI for Risk Management”. [1:45] A link to the full schedule of virtual workshops can be found on the RIMS.org/education and RIMS.org/education/online-learning pages. A link is also in this episode's show notes. [1:56] RISKWORLD registration is open. Engage Today and Embrace Tomorrow, from May 4th through 7th in Chicago. Register at RIMS.org/RISKWORLD. Also, remember that there will be lots of pre-conference workshops being held in Chicago just ahead of RISKWORLD. [2:14] These courses include “Applying and Integrating ERM,” “Captives as an Alternate Risk Financing Technique,” “Contractual Risk Transfer,” “Fundamentals of Insurance,” “Fundamentals of Risk Management,” RIMS-CRMP Exam Prep, and more! The links are in the show notes. [2:33] The Spencer Educational Foundation is having a Flash Sale for sponsorships at RISKWORLD! Sponsorship pricing has been reduced for the Spencer-CNA Pickleball Social on Saturday, May 3rd, and the Spencer-Gallagher Golf Tournament on Sunday, May 4th. [2:51] Sponsorships are still available for the Spencer-Sedgwick 5K Fun Run on Tuesday, May 6th. Visit Spencered.org/riskworld2025 to learn about these opportunities and more. Also, reach out to Spencer's Executive Director Megan Miller at MMiller@Spencered.org. [3:13] Our guest today is Jeff Strege. He is the Senior Director for Risk Management at Academy Sports + Outdoors. Academy is one of the U.S.'s largest sporting goods and outdoor stores with 301 locations across 21 states, as of March 2025. [3:33] Jeff is also a long-time RIMS member. He's the former president of the RIMS Houston Chapter and is a RIMS-CRMP holder. [3:41] In addition to his outstanding resume, Jeff will be lending his insight to the RIMS Webinar on April 17th, presented by HUB in their Ready for Tomorrow series. It's called “From Defense to Prevention: Strengthening Your Liability Risk Management Approach.” A link is in the notes. [4:01] In today's RIMScast interview, we will discuss how ERM has played a role in his career and how he manages risk in so many locations at the Academy. We will get a preview of his upcoming appearance on the Hub webinar and his thoughts on third-party litigation funding and its impact. [4:27] Interview! Jeff Strege, welcome to RIMScast! [4:45] As a Houstonian, Jeff grew up with Academy Sports + Outdoors. He's a long-term customer. In September 2020, Jeff promoted himself from customer to team member, although he still is an avid customer of Academy. [5:07] As the Academy brand is so well-known and beloved in Texas, Jeff has had the Risk Director role on his radar for many years. He had told his wife many times that if that role ever opened up at Academy, he would want to talk to them. In mid-2020, it did, and here he is! [5:29] Academy has 301 stores across 21 states as of March 7, 2025, and is headquartered in Katy, Texas, a Western suburb of Houston. Jeff graduated from Katy High School. [6:23] Academy Sports + Outdoors sells fun. They say “Have fun out there.” The items Academy sells are intended to help people be outdoors and active. Academy does a lot of work around product safety with manufacturers and suppliers, making sure they're sourcing safe products. [6:45] Academy Sports + Outdoors sells firearms and ammunition. Its goal is to be the most responsible retailer of those items in the country. [7:13] Academy Sports is responsible for following the laws of 21 states. Jeff has worked for national, multi-national, and global organizations, so he has worked with similar requirements. [7:48] Jeff worked for Sysco twice, first in the 90s and then in 2016 in a risk role similar to his current role at Academy Sports. Sysco went on a growth initiative while Jeff was there the second time and it was fun to be part of that but he couldn't pass up the opening at Academy. [8:23] Academy Sports + Outdoors has a risk department of 10 who report to Jeff. Jeff oversees the Enterprise Risk Management framework, the Insurance and Data Analytic functions, the Safety functions, and the Claim Management functions. [8:50] Jeff has three direct reports and they have functional contributors who are assigned to and report to them. Jeff's management style is to find the best possible people he can find. He's not a micro-manager. All of his staff are solid professionals who are good at what they do. [9:14] That allows Jeff to focus on strategy and executing strategic objectives while the staff keeps things working from day to day. Jeff reports to the General Counsel. In other companies, Jeff has reported to the General Counsel, HR, Treasury, or Finance. [9:42] Risk can logically report up a variety of chains to the leadership of an organization, as it touches so many aspects of the business. [10:22] Relative to firearms sales, Academy Sports has a compliance team to manage the process. They do an outstanding job. [10:39] When Jeff arrived at Academy Sports, one of his charges was to mature the ERM framework across the various organizational functions. Having the opportunity to work on that made Jeff a student of the business, which is one of the Academy's values. [11:09] Coming into the business, Jeff was fortunate to receive a safety culture already well-entrenched in the distribution centers. That team has been retooled over the years and continues to evolve as it trains and supports the operators in safe practices in their work. [11:45] Academy workers' compensation goal is to help team members recover so they can come back to work. They take a deliberate approach to working with them so they get the treatment they need, their benefits are paid timely, and their questions are answered. [12:11] Academy made a TPA change a couple of years ago that's given them more proactive tools. Both safety and claims are processes that Academy Sports continues to fine-tune. [12:25] The foundational strategy is “safety first.” If you're talking about managing claims but not about safety, there's a miss there, in terms of managing risk. [13:01] Plug Time! During this interview, we discuss the RIMS Texas Regional Conference 2025, held from August 4th through the 6th in San Antonio, Texas, at the Henry  B. Gonzalez Convention Center. That's where we held RISKWORLD 2018. [13:22] The day of this episode's release, April 15th, is the day registration opens for the RIMS Texas Regional Conference. You can get the Advance Rate from now through May 16th, 2025. A link is in this episode's show notes. You can also visit the events page of RIMS.org to register. [13:43] If you will be in the Dallas/Fort Worth area on April 17th, be sure to stop by Lonestar Park for DFW RIMS's 7th Annual Night at the Races. It will be a blast! Guest, Member, and Student tickets are available. Visit DFWRIMS.org and the link in this episode's show notes. [14:12] Let's Return to My Interview with Former RIMS Houston Chapter President Jeff Strege! [14:32] Jeff arrived at Academy Sports on Monday, September 28, 2020, and the company executed its Initial Public Offering on Friday, October 2nd, 2020. In preparing for the IPO, the company had built an ERM framework that helped inform the prospectus for investors. [14:59] When Jeff joined, he was charged with taking the framework foundation and building upon it to round out how Academy Sports views risk, scopes it, and manages it across the organization. It was a fascinating process. [15:21] He's gotten to know many good, smart people who are driving aspects of the business. [15:28] Every year, Academy Sports looks at ways to enhance the framework, to make sure it's as meaningful and informative to the leadership team and board as it can be. [15:54] The framework looks at ISO standards but most of it is inward-focused within the business of Academy Sports. What's going on in the world? How do we prevent or prepare for it? Should something occur, what strategies do we have to respond, react to, and recover from it? [16:39] Before the recent tariffs were passed, the risk team had discussed tariffs generically. Tariffs appear as subsidiary risks in a few places within the framework. Nobody in an organization can control what government leaders do. [17:22] In a way, sporting goods is a seasonal industry. Academy Sports + Outdoors sells a variety of different things and operates in a variety of climates. There's a holiday season and there are gift-giving holidays. The seasons for outdoor activities differ depending on location. [17:54] In Texas, Jeff grills and fishes year-round. It's different in a Northern climate with four distinct seasons. Hunting seasons are specifically defined. The things Academy Sports sells peak at different times of the year and the peaks sort of offset themselves. [18:25] The Academy Sports merchandising teams are diligent and deliberate in how they plan for cycling products for the seasons. [18:44] Holiday is the big season. In that, Academy Sports is like other retailers. Back-to-school time is also important. [18:57] The backyard grilling is Jeff's favorite section of the store. When he goes into the store with his wife he has to look at some grills. Jeff also works out and runs so there are several aspects of the store that he shops. [19:16] Academy sells location-specific licensed apparel. In Academy Sports + Outdoors in Houston, there is gear for the Astros, Texans, and Rockets. [19:49] From the standpoint of team member safety, Jeff refers to OSHA. Also, some states have more stringent safety requirements. Jeff's safety team drives consistency of practices and training across the footprint of the 21 states where Academy Sports + Outdoors operates. [20:36] Most of Jeff's work is done in Houston but his team gets out in the field periodically on a schedule. Jeff likes to go into the stores and distribution centers. That's where the business occurs. The work at Corporate supports the people who serve and interact with customers. [21:10] RIMS Webinars! Following the success of their recent webinar, HUB International returns for the next installment of their Ready for Tomorrow Series, “From Defense to Prevention: Strengthening Your Liability Risk Management Approach”. That session will be on April 17th. [21:29] Today's guest, Jeff Strege, is a panelist in that session! He's going to talk about it a little bit right after the break. [21:38] On April 24th, RiskConnect returns to deliver “Better Together: The Marriage of Insurable Risk and Business Continuity”. [21:45] Zurich's webinar, “Understanding Third Party Litigation Funding” was rescheduled to May 1st at 1:00 p.m. Eastern. If you were already registered for the original date, you are now registered for the May 1st session with Zurich. [22:09] On May 22nd, GRC, a TÜV SÜD Company, presents their newest session, “Asset Valuations in 2025: Managing Tariffs, Inflation, and Rising Insurance Scrutiny”. [22:22] More webinars will be announced soon and added to the RIMS.org/webinars page. Go there to register. Registration is complimentary for RIMS members. [22:33] Let's Return to my Interview with Jeff Strege! [22:46] Jeff will be joining RIMS on the HUB webinar about third-party litigation funding (TPLF) on April 17th, two days after the airing of this episode. Third-party litigation funding is a major issue for RIMS and the profession. [23:08] Academy Sports + Outdoors sees TPLF from time to time in litigated matters, but not often. The HUB webinar is largely focused on rising litigation costs and the rising value of litigated matters. Third-party funding is a driving force of that rise. [23:35] When there's a funding mechanism behind the damages claim by a plaintiff, there are interest obligations with that mechanism, which can be stiff. It does inflate the value of some matters. [24:13] Once Academy Sports + Outdoors learns third-party funding is present in a litigated matter, that's in the front of mind as they evaluate and proceed with trying to conclude the case. [24:32] In the HUB webinar on April 17th, Jeff will be discussing the client's experience, not only with TPFL but also around social engineering. There is a good panel put together for this discussion with varied perspectives that will offer a well-rounded conversation. [24:55] Panelist Bob Tyson of Tyson & Mendes, a defense lawyer in California, has creative approaches to managing and negotiating litigated cases. Panelist John Ferguson, Head of Excess Casualty at Zurich Insurance, brings an insurer's perspective to the webinar. [25:29] Panelist Carol Murphy of HUB is one of the best brokers Jeff has worked with. Jeff is looking forward to sharing the stage with this group, talking about managing claims litigation, prevention, and pre-litigation management. Safety is critical. Jeff will bring that up. [26:02] The link to the webinar is in the show notes. Register today! Registration is complimentary for RIMS members! You'll hear this webinar live with Jeff Strege of Academy Sports, Fred Ferguson of Zurich, Bob Tyson of Tyson & Mendes, and Carol Murphy of HUB. [26:34] Jeff has been involved with RIMS since the mid-1990s when he was with Sysco Foods for the first time and was elevated to the risk management role there. Starting with Houston, Jeff has been involved in various chapters in various capacities. [27:07] RIMS has been an important part of Jeff's career. He's gained solid relationships through RIMS that have yielded business relationships and relationships where he's been able to help others and be helped by them. RIMS will be very important to him as long as he works in risk. [27:51] Jeff was President of RIMS Houston for two years, until January of 2024. He serves on the board as Past President. [28:12] Having moved around the country and having held different roles, Jeff has met risk professionals from many areas. He says RIMS has high-quality chapters all over the country. The four Texas RIMS chapters have a lot of positive energy. [28:47] The chapters are working together with Justin's team in New York to host the first-ever Texas RIMS Regional Conference this August. Jeff is on the planning committee and he's excited about it. [29:04] The RIMS Texas Regional Conference will be held from August 4th through the 6th at the Henry B. Gonzalez Convention Center in San Antonio, on the River Walk, the site of RISKWORLD 2018. San Antonio is Jeff's favorite city in Texas. It's a wonderful host city. [29:30] There is a link in the show notes to the RIMS Texas Regional Conference 2025. Registration will open the week of the airing of this episode! [29:49] Jeff is a RIMS-CRMP holder. He earned that certification in November of 2019. He was excited to see RIMS introduce the certification. What he likes about CRMP is its governance focus. [30:23] Jeff had been doing risk management for a long time. The CRMP website has good sample test questions on it. He decided to work through the test questions several times. Then went and took the exam and scored pretty well, largely based on his experience. [30:48] Jeff says his ERM work over the years was helpful. The RIMS-CRMP is a good designation. Jeff appreciates that RIMS gives CRMP holders opportunities to network. He will continue to carry the designation as long as he is working. [31:09] Mos recertification points are CE-related. Jeff relies heavily on the Houston chapter's offerings and the sessions and seminars at RIMS functions. He appreciates the flexibility in terms of what qualifies, such as participation in broker-sponsored industry education. [31:50] Developing and delivering educational content is a favorite of Jeff's. He has served as Risk Manager in Residence (now Risk Manager on Campus). Jeff tells every risk manager it's amazing and they need to do it at least once. Jeff enjoys education and is always learning. [32:24] Jeff shares his advice for risk professionals. As Boomers in the industry start to retire, it's important to help the industry recruit, train, and young talent. It's a passion of Jeff's. [32:52] There are a few things Jeff would tell young professionals. One is you are the CEO of your career. Your career is your responsibility. Don't wait for a leader to bring opportunities or promotions to you. Be a student of your craft and trade. Set goals with plans to achieve them. [33:20] Jeff has managed his career that way by making strategic moves when it made sense for him to do so. He has no regrets. You're the CEO of your career, all in. Don't wait for others to act on your behalf. Whatever it is, be a student of your craft and seek opportunities to learn. [33:45] Grow your knowledge base, your experience, and your network. Jeff has benefited from RIMS in having a network of people who lean on each other and learn from each other. It's a wonderful thing! [33:58] Be a student of your business, wherever it is. Make connections within it. Seek out mentorships to learn on a broad basis what the business does and what its objectives are. You position yourself more visibly to add more value and to grow. [34:29] Jeff Strege, you have been such an inspiration today. I appreciate you so much for joining us here on RIMScast and being so giving with your time and wisdom! I look forward to seeing you at the first-ever Texas Regional 2025, August 4th through 6th in San Antonio! [34:48] Special thanks again to Jeff Strege for joining us here today on RIMScast! I look forward to seeing him at many RIMS events, including the first-ever RIMS Texas Regional Conference 2025, which will be held from August 4th through the 6th in San Antonio, Texas. [35:05] Register today through the link in this episode's show notes. [35:12] Plug Time! You can sponsor a RIMScast episode for this, our weekly show, or a dedicated episode. Links to sponsored episodes are in the show notes. [35:37] RIMScast has a global audience of risk and insurance professionals, legal professionals, students, business leaders, C-Suite executives, and more. Let's collaborate and help you reach them! Contact pd@rims.org for more information. [35:56] Become a RIMS member and get access to the tools, thought leadership, and network you need to succeed. Visit RIMS.org/membership or email membershipdept@RIMS.org for more information. [36:13] Risk Knowledge is the RIMS searchable content library that provides relevant information for today's risk professionals. Materials include RIMS executive reports, survey findings, contributed articles, industry research, benchmarking data, and more. [36:29] For the best reporting on the profession of risk management, read Risk Management Magazine at RMMagazine.com. It is written and published by the best minds in risk management. [36:43] Justin Smulison is the Business Content Manager at RIMS. You can email Justin at Content@RIMS.org. [36:50] Thank you all for your continued support and engagement on social media channels! We appreciate all your kind words. Listen every week! Stay safe!   Links: RISKWORLD 2025 — May 4‒7 | Register today! Download the RIMS Events app! Spencer's RISKWORLD Events — Register or Sponsor! RIMS Texas Regional 2025 – August 3‒5 | Advance registration rates are now open. DFW RIMS - 7th Annual Night at the Races / Lone Star Park – April 17, 2025 RIMS-Certified Risk Management Professional (RIMS-CRMP) RISK PAC | RIMS Advocacy RIMS Risk Management magazine RIMS Now The Strategic and Enterprise Risk Center Spencer Educational Foundation — General Grants 2026 — Application Dates Announcement: RIMS and The Institute for Internal Auditors' Strategic Alliance on Education Nominations for the Donald M. Stuart Award [Canada] RIMS Webinars: RIMS.org/Webinars “Ready for Tomorrow? From Defense to Prevention: Strengthening Your Liability Risk Management Approach” | Sponsored by Hub International | April 17, 2025 “Better Together: The Marriage of Insurable Risk and Business Continuity” | Sponsored by Riskonnect | April 24, 2025 “Understanding Third Party Litigation Funding” | Sponsored by Zurich | May 1, 2025 “Asset Valuations in 2025: Managing Tariffs, Inflation, and Rising Insurance Scrutiny” | Sponsored by GRC, a TÜV SÜD Company | May 22, 2025   Upcoming RIMS-CRMP Prep Virtual Workshops: RIMS-CRMP Exam Prep with PARIMA | April 22‒23 Full RIMS-CRMP Prep Course Schedule   Upcoming Virtual Workshops: “Managing Data for ERM” | June 12 | Instructor: Pat Saporito  “Generative AI for Risk Management” | June 26 | Instructor: Pat Saporito See the full calendar of RIMS Virtual Workshops RIMS-CRMP Prep Workshops   Related RIMScast Episodes: “Maintaining an Award-Winning ERM Program with Michael Zuraw” “Scenario Planning with the RIMS SERMC” “ERMotivation with Carrie Frandsen, RIMS-CRMP” “Risk Quantification Through Value-Based Frameworks” “Applying ERM Theory with Elise Farnham” “On Risk Appetite and Tolerance”   Sponsored RIMScast Episodes: “Understanding Third-Party Litigation Funding” | Sponsored by Zurich (New!) “What Risk Managers Can Learn From School Shootings” | Sponsored by Merrill Herzog (New!) “Simplifying the Challenges of OSHA Recordkeeping” | Sponsored by Medcor “Risk Management in a Changing World: A Deep Dive into AXA's 2024 Future Risks Report” | Sponsored by AXA XL “How Insurance Builds Resilience Against An Active Assailant Attack” | Sponsored by Merrill Herzog “Third-Party and Cyber Risk Management Tips” | Sponsored by Alliant “RMIS Innovation with Archer” | Sponsored by Archer “Navigating Commercial Property Risks with Captives” | Sponsored by Zurich “Breaking Down Silos: AXA XL's New Approach to Casualty Insurance” | Sponsored by AXA XL “Weathering Today's Property Claims Management Challenges” | Sponsored by AXA XL “Storm Prep 2024: The Growing Impact of Convective Storms and Hail” | Sponsored by Global Risk Consultants, a TÜV SÜD Company “Partnering Against Cyberrisk” | Sponsored by AXA XL “Harnessing the Power of Data and Analytics for Effective Risk Management” | Sponsored by Marsh “Accident Prevention — The Winning Formula For Construction and Insurance” | Sponsored by Otoos “Platinum Protection: Underwriting and Risk Engineering's Role in Protecting Commercial Properties” | Sponsored by AXA XL “Elevating RMIS — The Archer Way” | Sponsored by Archer   RIMS Publications, Content, and Links: RIMS Membership — Whether you are a new member or need to transition, be a part of the global risk management community! RIMS Virtual Workshops On-Demand Webinars RIMS-Certified Risk Management Professional (RIMS-CRMP) RISK PAC | RIMS Advocacy RIMS Strategic & Enterprise Risk Center RIMS-CRMP Stories — Featuring RIMS President Kristen Peed!   RIMS Events, Education, and Services: RIMS Risk Maturity Model®   Sponsor RIMScast: Contact sales@rims.org or pd@rims.org for more information.   Want to Learn More? Keep up with the podcast on RIMS.org, and listen on Spotify and Apple Podcasts.   Have a question or suggestion? Email: Content@rims.org.   Join the Conversation! Follow @RIMSorg on Facebook, Twitter, and LinkedIn.   About our guest: Jeff Strege, MBA, ARM, RIMS-CRMP, Sr. Director, Risk Management, Academy Sports + Outdoors   Production and engineering provided by Podfly.  

The food and nutrition landscape in our schools is really important. School meals affect the health, wellbeing, energy, vitality, and ability to learn for millions and millions of children. And for those whose family struggled to buy food, the importance of school meals cannot be overstated. This makes decisions about what foods are served in schools and where they come from. Highly consequential and raises issues about national and state nutrition policies, the influence of big food companies in shaping this picture and lots more.  It's a good time to unravel all this, which we can do today. Thanks to two experts with us. Dr. Marlene Schwartz is Professor of Human Development and Family Sciences and Director of the Rudd Center for Food Policy health at the University of Connecticut. Mara Fleishman is CEO of the Chef Ann Foundation, where she has been a leader advancing school food change, advocating for scratch cook meals that promote children's health and for more sustainable food systems.   Interview Summary In discussions about school food, it seems there first came a nutrition part, which in more recent years has been joined with a concern about where foods come from. Better connections, say between schools and low whole food systems. Let's talk about both, Marlene, let's start with nutrition. You have been a pioneer in working with schools, an interest that goes back a number of years. What was this food environment like in schools before change began to occur? It was my impression it was sort of a free for all. So, yes, I would agree that it was a free for all. The actual school lunch, what we call the reimbursable school lunch, which is the meal that the federal government gives states and then states give the local food service directors funds to support, that has actually always had nutrition standards. But historically the problem was under nutrition. The standards were very focused on making sure students had enough to eat. There were no maximums. It was really all about making sure that there was at least the minimum number of calories and foods available. But the other foods that were sold in schools, which we call competitive foods, so these are foods that were vending machines and school stores and fundraisers and things like that, were hardly regulated at all. And that is really where we saw a complete free for all. We saw ice cream and chips and soda and sports drinks and things like that. And I remember going to one school here in Connecticut and counting 13 vending machines in the high school. It really was remarkable the amount of unhealthy food that was being sold in schools. You know, I was thinking of that same thing when I was living in Connecticut, I went to my son's high school, a different school than what you're talking about. And I forget the number of soft drink machines they had around the school, but it was in the teens. And when I was a boy, I don't remember any soft drink machines in my schools. Maybe they hadn't been invented yet. I'm so old. But it was really pretty remarkable how much access children had to these things. And as I understand, the importance of those machines in the schools to the companies was more than just what food was being sold. There was a real branding opportunity. Is that right? I think that's exactly right. And I remember over 20 years ago when we were talking to some of the soft drink companies about the vending machines, they were quick to point out that they didn't make all that much money selling soft drinks in schools. Which I felt was them basically admitting that they weren't there because of the income from the sales in schools. But rather it was a hundred percent branding. And that was also really evident by the fact that you had to have a contract. So, the school districts had to have contracts with Coke or Pepsi or Cadbury Schwepps to only sell that company's products. It was blatantly obvious that this was all about marketing and marketing to an audience that they had to go to school, and they were going to be exposed to those logos every time they walked past one of those machines. Yeah. I remember in those days it felt like a victory when the companies agreed to change what was in the machines, but it was what was on the machines that was more important. So, you know, once again, that was a sign of the industry having upper hand. Let me ask you a different question. So there have been some important systemic changes discussed in context to school meals, ones that really could affect the nutrition landscape nationwide. And I'm thinking in particular universal free school meals. Can you tell us what this means and why it's important and what do you think ought to be done? Sure. So universal free school meals, or as the advocates call it Healthy School Meals for All, is a policy that is providing meals at no cost to all students. So typically the way it works in most school districts is there's three categories of payment. There are students who pay quote, full price. There are students who pay a reduced price and there are students who receive the meal at no cost, and it has to do with the income of their household. But what has been shown, interestingly most significantly during the pandemic, there was a policy from the USDA that all students would receive meals at no cost because we were clearly in a national crisis. And in some ways, it was this silver lining of that time because what it showed, those of us who study school meals, is how wonderful it is to be able to provide meals at no cost for everyone there. There are a lot of benefits. Some of it is just the administrative burden of having to figure out each and every household and which category they're in is lifted. You don't have to track which student is which as they're picking up their lunch. But it also really removed the stigma. One of the most surprising things that we've seen in our data is that even students who would have gotten their meal at no cost already were more likely to take a meal when it was provided at no cost for everyone. Because it just became part of what you did. Everybody was eating the school meal. And I think that it always leads to higher rates of participation among all of those sorts of categories of kids. And I think it also really allows the people running the food service to focus on preparing the food and making it the best it can be and not having that burden of the paperwork. And will there come a day, in your belief where this will happen? I hope so. What we've seen is that a number of states, I think it's eight right now, actually passed state policy to keep universal free school meals after the federal guidance that had been out there was lifted after the pandemic was over. And so my hope is that they'll really demonstrate the benefits and that other states will join in. There's certainly a lot of advocacy in a lot of other states to try to do this. And some of the benefits that have also been shown are outcomes like attendance and academic achievement and just really showing that just like we use our public funds to fund the teachers and the building and the water and the library books. It's sort of seen as a basic tool that the school needs to make available to students so that they can succeed academically. And I think that shift in attitude as opposed to seeing the lunchroom as this sort of separate thing from the rest of the school building. I think that shift in attitude will be really helpful overall. That makes good sense. Mara, let's turn to you. I'm really eager to hear about the work of the Chef Ann Foundation. I've followed its work for a number of years, but I'm eager to hear what the most recent iteration of this. So, I'm hoping you can tell us, and also give us some sense of why you got interested in these issues.   Well, the Chef Ann Foundation is actually celebrating its 15th birthday this year. And we help school food programs move from serving more processed heat and serve food to serving more freshly prepared scratch made meals in schools. And we do that through looking at what are the barriers to school food programs actually serving this freshly prepared meal. And there are a number of barriers: training, skill sets, equipment, access to healthier food, local farmers. The reimbursement rate, you know, how much money they get actually for serving these meals. What about the power of the companies that are providing the prepared foods to schools? Yes, that's a big piece. So those are very loud voices that have a [00:09:00] lot of power behind them. Through the passing of the Healthy Hunger-Free Kids Act in 2010, there was an increase in nutrition standards change and what Marlene was saying is that while there was some basic before that, after Healthy Hunger Free Kids Act, we had saturated fat standard, sodium, whole grain. But what happened was these big food companies just kind of R&D'd their food to meet these standards. So, we are in a better place today, right? Because we are serving more whole grains. We are serving less saturated fat, less sodium. But one of the big things that the passage of that Child Nutrition Reauthorization did not do was really reduce ultra processed food in school. And that I think is the next horizon for school food, is how to actually help them reduce that ultra processed food. Because there is, you know, a lot of research out there, I'm sure Marlene is familiar with this, that is linking more ultra processed food to diet related disease. So, we go in and really help these school food programs with more culinary training, we do assessments to tell them what kind of equipment they need to serve fresh food. A lot of it is financial training. So, when you're serving a chicken nugget. One chicken nugget that meets the standards. You bring it in frozen. All you have to do is reheat it and put it on the line. If you're making a chicken strip from scratch, you know you have to buy the chicken, you have to buy the breadcrumbs. You have to buy all the ingredients. You have to start looking at your program through a different lens. Your financial modeling is different. Your labor resources are different. Meeting meals per labor hour is different. We provide training on all these fronts to help them run that program. Well, it sounds enormously beneficial. How much do, in the modern day, how much do schools care about these things and how much do parents care about them? Well, I think something that's really exciting, and I think we have the best vantage point for it, is that schools, parents, communities, even government cares way more about it today than they did when the Chef Ann Foundation was launched. We were definitely considered more of a niche nonprofit organization that only worked with kind of districts that were very progressive. But today, we have, waiting lists for our grants. we work in every state in the country. And we now have a cooperative agreement with the USDA, which would never have really been possible 15 years ago. They just weren't looking for partnerships with organizations that were pushing the envelope to this level. So, I think now's our time. It's so nice to hear that because I remember back when the Chef Ann Foundation got started. And that niche role that it played was clear, but there was so much hope that it would expand and it's really nice that it has. And the fact that you're in every state and the USDA is working with you, those are all really good signs. Well, let me ask you another question. This one about equity. How does this work fit into an equity point of view? I mean, that's pretty much the heart of the matter, I think in many ways. I started this work because I worked for Whole Foods Market for 13 years and I was very interested in food systems work. I have three children and my oldest, who's now 23, when she started in kindergarten, I went to lunch with her. They were serving, this was before the Healthy Hunger Free Kids Act, they were serving a very highly processed, high sugar, low protein meal. And I was looking around at the cafeteria really looking at who is eating this meal and thinking to myself, what are we doing here? We are not providing the same springboard for every kindergartner to thrive and meet their true potential, right? There were kids coming to school with their very healthy packed lunches and little baby organic carrots and whole wheat bread and no-nitrate turkey sandwiches. And then there was a whole host of kids eating this very ultra processed high sugar, low fiber, no protein meal. And the equity issue that you're speaking of was right there and very blatant. And if we're not going to provide children that same springboard to thrive from, which, you know, is what K 12 is about, right? That's what we're trying to do for everyone then we have some big issues. And to Marlene's point, we disregard food in that equity issue. So, we don't make higher income kids pay for their bus rides or anything else. And we don't kind of create that divide. We don't devalue anything as significantly as we do food. And it's what makes you thrive. I heard once a very interesting statement from a physician who worked on brain development. And he said that if children are not fed correctly during critical stages of their development amounts to a life sentence. That there are just certain things that will never recover no matter what happens. Having a better school food environment helps erase some of that for sure. Not all of it, but at least some of it. And then each of the children are more on a level playing field in terms of their academic achievement because some aren't so much more burdened by a terrible food environment. I can see why this would, would really be so important. Marlene, let's talk about what changes have been made. Both you and Mara have alluded to this, but specifically what's happened over the years in terms of school meals and have there been studies on the impacts on children? Sure. Well, I completely agree with Mara that the Healthy Hunger Free Kids Act was a really bright spot, certainly in, in my career, in terms of seeing changes to school meals. So, as I mentioned before, we used to have only minimum calories and things like that. And now we finally have maximum calories based on the age of the child as well as sodium, saturated fat, increasing whole grains, low fat dairy, things like that. The other thing with the smart snacks, so the competitive foods that started to have nutrition regulations. That was a perfect example though of where the companies use their research and development dollars to essentially make a Dorito that fit the standards and a cookie that fit the standards. And I think in some ways that has highlighted the fact that our society is starting to look much more skeptically at highly processed foods. Because I remember standing in my kids' high school a number of years ago after smart snacks went into a fat, and I was in front of the vending machine, and a parent came up to me who knew this was what I studied and said: 'What are you talking about? That school food is healthier. Look at that!' And sort of pointing to all the packaged chips and cookies and other snacks. And I tried, I was like, well, but those are reduced fat Doritos and those cookies are lower in sugar and probably have some whole grains and nobody cared. Parents basically can recognize junk food when they see it. I one hundred percent agree that processed food is the next dimension that we need to really be able to assess, measure it so that we can start to regulate it. And to have that be a new way in which we try to manage the quality of school meals. Before we get to the issue of what sort of research has been done to show the impact on kids, let me follow up on the Doritos example. Well, it sounds like what we were talking about earlier with a Coke machine being so important because of the logo and branding and stuff like that. Sounds like exactly the same things that work here. That the company wants to have Doritos in the school, not because they sell so much or make so much money. But that they brand, it's a chance to brand that particular product or that particular company. And then of course, kids want those when they get out of school and they talk to their parents about getting them. So, it seems like the fact that they get reformulated to be a tad healthier isn't much of a victory is it. No, and I feel like it's almost like the worst of all situations. So, we've done some research on this at the Rudd Center and have a graphic where we show like the school version and then the grocery store version. And it's completely clear that it's the same branding. Nobody would mistake or not think it was the same product. But the grocery store version is not as healthy as the school version. So you're simultaneously - if someone were to know, for example, that about smart snacks and the nutrition standards they could say, well, they sell it in schools maybe it's better. They might be more likely to buy it in the grocery store, but of course what they're buying in the grocery store is worse. And then if you ask folks from the food industry, which I've done, well, why don't you just reformulate all of it? Why don't you only sell the school version in the grocery store? They say, 'oh, well, we are just worried that people won't like it because it's not, you know, as palatable.' It's like a lose-lose proposition. I would like, personally, to see all of those foods removed from schools. And to answer your question about the research though, it's really promising. I mean, there have been a couple of studies that I always go to, to sort of document the positive impact of the regulations that came from the Healthy Hunger Free Kids Act. One was a study showing that basically the meals that students eat in school for most American children are the healthiest meals that they eat all day. So that it's sort of the best source of nutrition. And then another study that was looking at BMI trajectories over time and found that particularly among lower income children there was a measurable impact on BMI in terms of reducing the risk of childhood obesity after the Healthy Hunger-Free Kids Act regulations were put into place. So, I feel like when you have those sort of large national data sets and you can look at impact across the country, it's pretty clear that even though we of course, want to see more change and keep going forward, even the changes we've made so far have had an important impact. Do you think the changes are sufficient to produce impacts on learning and academic achievement and things like that? We have a hard time having enough data to really get at that very specific outcome because so many things have impact on academic achievement. But there definitely have been some studies that have been able to show some impact. But it's a tricky thing to measure. Mara, let's talk a little bit about how the school can be part of a vital and healthy food system overall. Tell us about your work in that space. We look at health in its kind of larger capacity, right? So direct related nutrition results with kids eating certain foods. But in addition, the school lunch program is funded to the tune of $17 billion a year, right? So, if we think about spending those dollars in the food system and how we're going to change the food system we have to really think about how we empower these school food professionals to make the best choices they can to affect change. With approximately about a $4.30 reimbursable rate price of a lunch, it's not easy right now. Labor prices are going up and you have to pay for labor out of that. You have to pay for food cost out of that. But you can prioritize your choices. Some of the things that we work with districts on are what are their top 20 highest volume purchases in the school food program. And how can we look at that top 20 and make some adjustments to purchase things that can impact the environment in a more significant way. Often it is animal protein that's in their top 20. That is really an opportunity for districts to make better choices. Local choices. Higher quality choices. You know, choices that impact not only the health of the environment, but the health of their local economy. But it is challenging because your district has to be able to manage raw animal protein. A lot of the processed animal protein products coming to the districts are pre-cooked, and so they don't have to always know how to manage in a kitchen raw animal protein. And that's usually this barrier that we help districts get over. But once we do, there is this huge opportunity for them to purchase higher quality animal protein. Also fruits and vegetables, right? I always get asked this from parent groups who are looking to change school food. Why can't we just purchase everything organic in schools, right? So that's hard on $4.30, right? You can't. But you can make choices and you can look at the highest volume products or the products that are more affected by pesticides, right? So, if you have a salad bar you know you're serving lettuce every day. You can move to serving an organic lettuce, and that is a huge opportunity to move forward. I think things like that are how we look at the food system in terms of school food. But it's really important not just for us food systems people to be looking at it like this, but for us to be training and teaching the school food professionals about their job and the impact they can make, both on student nutrition and environmental impact. And that's a lot of what we do in our workforce development initiatives. How does seasonal things figure in? Because schools are in session during the months when it's colder in most parts of the country, and the agricultural system isn't going full bore like it might in the summer months. How do you deal with that?  It's really a great point. I know whenever I bring up any kind of exemplary food program in California, people say to me, 'Ugh, California. You can do a lot in California, but what can you do elsewhere?' Well, here where I live in Boulder, the Boulder Valley School district serves close to 15,000 lunches a day. They have 55 schools. It's kind of that perfect midsize district example. And they purchase 40% of their products locally. This is a Northern Climate District. This is Colorado. It takes time. It takes a real steadfast plan. But you, you know, you can purchase potatoes through December. There's a lot of indoor growing right now locally too. So that's also this great opportunity to purchase things like if you have a salad bar purchase, things like lettuce locally, all year long. There's, there's a lot of local wheat production that is happening these days in northern climates and then it's getting milled and processed into different products that you can buy locally. It's very much possible. Can you get to a hundred percent local procurement? Not right now, not at the current reimbursable rate, but there's a lot of room for improvement even in northern climates. When the schools are buying such foods that come from local sources, are they buying directly from the farmers or is there some agent in the middle? It depends. Mostly for local farmers, small local farmers, they're buying direct. And that's a challenge for small and even some midsize districts because of their capacity, their procurement capacity, their administrative capacity. But it is possible. Obviously, it's in some ways easier for big districts like, you know, LAUSD (Los Angeles Unified School District). We work with LAUSD. It's an amazing district that buys a lot locally. But they have the volume, they have the capacity, they have the administrative support. That's why a lot of our work focuses on small and midsize districts to actually provide them with that kind of structure and support to do it. And to really prioritize the buying processes through their local purveyors. There are some local distributors that have more local products than others. You know, gold Star is a distributor on the West coast that has more local products. But in reality, the prime vendors for these districts are mostly Sysco or US Foods. And they don't carry a ton of local farm product for these districts. So, they're really going to have to create those partnerships. I'm thinking of the farmers and what impact it might have on them. And I could imagine for some farmers at least, it would provide a reliable income source and a reliable customer for their products, which would be helpful financially. And I imagine, although I don't know that there are probably cases where the schools are inviting the farmers to come in and meet the kids, and that's probably good for everybody. Does that kind of thing happen? Yeah, I mean that is huge and as I kind of talked about ultra processed food being the next horizon to look at reducing in school food, I also think how we work with school food programs to connect them and actually have them be stronger customers of local farmers is also this next horizon. One of the new projects that we're working on is called Values Align Purchasing Collectives. So, we're currently doing assessments to determine how we can group small and mid-size districts together to form buying cohorts, basically, to purchase from local farmers. So how can we get them to look at serving some of the same menu items, purchasing together, working together to relieve some of the administrative stress on the districts, but also on the farmer side. So how do we create hubs to do and look at creating a process that can better support? And I think that's the future. Oh boy. That sounds like a very exciting development. Marlene, just you have something you wanted add? Yeah, I'm just so exciting to hear all of that. I was going to mention that we have a new project in Connecticut looking at farm-to-school practices across the state, and really trying to work with districts on both the procurement part of it as well as incorporating more into the classroom. So having that connection with local farmers, having that being part of the sort of educational curriculum. And then really what I've always thought was the goal was to have the cafeteria more of a learning lab. Not having it as this, I guess I said before, separate part of the school, but rather incorporating nutrition education, incorporating this is where that apple came from and teaching students where the food is from and particularly if it's from a local producer. I think there's a lot of excitement around there. I think the USDA is funding a lot of states to do more work in this area, and so it's a pretty exciting time. You know, connecting up what the two of you have just said, Marlene, I remember in the time I was living in Connecticut. Connecticut has a lot of small to midsize towns that are feeding kids and the collaborative that Mara was talking about sounds like it might be a really interesting solution in that kind of a context. I completely agree. I know some of the New England states, and maybe this happens in other parts of the country too, but it does feel like each school food authority is tiny. I mean, we have towns with one high school and to try to have any kind of buying power when you're so small, I think, is a real challenge. So, I know there are some collaboratives in Connecticut, but absolutely supporting, bringing people together to try to negotiate the best prices and things like that, and make those relationships with the local farmers. It feels like a really great strategy to pursue. I'd like to ask you both, what is it going to take or what does it take to make these things happen? You're talking about some very good things when they do happen, but what does it take to make them happen? And Mara, let's start with you. What are the factors you think are really important? We approach our work from a systems perspective. What is the system and what is the biggest barriers in the system that we can kind of selectively tackle, and kind of dig into from a programmatic engineering perspective. For us, and Marlene, I love that you brought up the lunchroom as a classroom, because I think that is really important. I think that's the kind of the ultimate goal and we're so grateful for programs across the country that are working on that kind of thing. What we want to stay focused on at the Chef Ann Foundation is school food professionals. We want to actually educate them. We want to figure out how to provide more professional development, learning, education so that they can start looking at their jobs differently. And the country can start looking at what they're doing differently; and start really looking at the value that they're providing during a school day. So, what it takes, back to your question, is it really takes breaking down the problem to understand how to put some pieces together to test out programs that can look at breaking down that barrier. And for us right now, we're doing a lot with workforce because what we believe is that in 10 years from now, if we have a workforce in school food that has a different perspective of their job, has different skill sets, is a kind of a different workforce than is right now, than a lot of these things we want to tackle as food systems people will be a lot easier. That makes good sense. And Marlene, you've been involved for many years in local and state and national policies. In your mind, what sort of things lead to change? So, that's a good question. I would love to be able to say, oh, it's the research, clearly. That people do studies and they document, this is what we need to do. I think that's necessary, but not sufficient. I think the real answer is parents and people. I had a similar experience going to my daughter's when she was in first grade going and having lunch at her school and looking around and thinking, oh my goodness, what are we doing? I think that it's the fact that even though this is my profession, this is something I study, It's deeply personal. And I think there's a lot of passion behind the importance of making sure our children are healthy. And if I think about the policy makers along the way who have really been the ones that have made the biggest difference, it was off often because they cared about this deeply, personally. And so, I think continuing to tap into that and reminding people how important this is, is how you get the political will to pass the policies that make the real changes. Well, you know, you both made that really important point about how important parents can be. But really impressive that this started as a personal thing, and you were caring for the welfare of your children and that helped inspire your professional work and look where it's gone. It's really very impressive. I'd like to end with a following question. Are you hopeful for the future? Mara, let's start with you. I am very hopeful for the future. I think when you look at what's important to our society, school food is often the answer. I feel like when you look at achievement, school food is often the answer. When you look at diet related illness, school food is often the answer. When you look at building local economies, school food is often the answer. And I am really hopeful because I think there's a lot of incredible work being done right now, and we are moving past piloting and we're moving into research. And we're moving into institutionalizing the work. And I think you can see that through policies, through USDA cooperative agreements with organizations and work that they're doing and through the guidelines. And through the excitement and integration you're seeing in communities with superintendents, school food directors, parents, and advocates. And Marlene, are you hopeful? I am hopeful. I mean, if I think back to, you know, kind of the early days of working on this issue, I feel like we were met with a lot of skepticism. People felt like, oh, the industry's so powerful, you'll never be able to do anything. I feel like there have been a lot of changes. And I think another shift that I've sort of seen over the course of my career is early on, because of the rates of childhood obesity increasing, a lot of these initiatives that was the hook, that was sort of the anchor. And there were positive things about that because it was such a dramatic change that had occurred that you could point to. But sort of the downside is it wasn't just about that. It's about all children. It doesn't matter what your body weight is, it's about diet quality and having food security and getting adequate nutrition. I feel like we've broadened a lot in the field in terms of how we think about the reason why we're doing that. And that has made it much more inclusive, and we've been able to talk about, as Mara said, how it's affecting lots and lots of things outside of individual children. Bios Marlene Schwartz Marlene Schwartz, Ph.D. is Director of the Rudd Center for Food Policy & Health and Professor of Human Development and Family Sciences at UConn. Dr. Schwartz studies how nutrition and wellness policies implemented in schools, food banks, and local communities can improve food security, diet quality, and health outcomes. Dr. Schwartz earned her Ph.D. in Psychology from Yale University in 1996. Prior to joining the Rudd Center, she served as Co-Director of the Yale Center for Eating and Weight Disorders from 1996 to 2006. She has received research grants from a variety of funders including the Robert Wood Johnson Foundation, the United States Department of Agriculture, and the National Institutes of Health to study federal food programs, school wellness policies, the effect of food marketing on children, and strategies to address food insecurity and diet quality. She is also the recipient of the 2014 Sarah Samuels Award from the Food and Nutrition Section of the American Public Health Association; the 2020 Faculty Service Award from the Department of Human Development and Family Sciences; and the 2021 Community-Engaged Health Research Excellence Award from the Institute for Collaboration on Health, Intervention and Policy at UConn. Mara Fleishman Mara Fleishman's career in food systems advocacy started in her early 20's when she looked to the power of food after being diagnosed with an autoimmune disease. Mara has over 20 years of experience in leading systems change initiatives in the for-profit and non-profit sectors including over a decade at Whole Foods Market where she served as Global Director of Partnerships. In Mara's current role, CEO of the Chef Ann Foundation, she has spent the last 10 years fighting for healthier food for our nation's kids. Mara's niche is system-based change and although she takes on many roles as a leader, her favorite is programmatic engineering; breaking down problems to their foundation and building programmatic solutions through dynamic and integrated approaches. This type of programmatic engineering can be seen through the work of the Chef Ann Foundation, an organization recognized as the national leader in driving fresh, healthy scratch cook food in schools. Mara also serves on regional and national boards, has spoken at conferences and academic institutions across the country, and has been recognized in publications as a champion and national advocate for change.  

Main Story: Business Agent Andy Madtes joins us to discuss the City of Fort Lauderdale's current status and potential threats to working families during the current legislative session in Tallahassee. Story 2: Teamsters Local 769 Secretary-Treasurer and Business Agent Steve Myers breaks down the state of negotiations at Sysco and UNFI, along with an update on our Public Sector units. Teamsters remain undefeated despite legislative attacks. Stick around until the end for news about a big VICTORY in the show's closing minutes. Special Thanks: Steve Myers and Andy Madtes Closing Credits: Show produced by the Officers and Staff of Teamsters Local 769, including Josh Zivalich, Steve Myers, and Eddy Valero, with contributions by Local 769 Business Agents. The episode was written and produced by Bryan Bezpiaty. Show notes available at https://teamsterslocal769.org/solidarity  Music in this episode: Title and Credits Theme - The Vendetta by Stefan Kartenberg (c) copyright 2018 Licensed under a Creative Commons Attribution (3.0) license. http://creativecommons.org/licenses/by/3.0/ http://dig.ccmixter.org/files/JeffSpeed68/58628  Ft: Apoxode Promo backgrounds - Onion Capers by Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Rising commodity prices pose real challenges for large food manufacturers. Kevin Hourican, the CEO of Sysco, a food distribution company that services restaurants, educational facilities and hospitals around the world talks about how his company is trying to navigate rising supply costs. He speaks with Bloomberg's Katie Griefeld, Sonali Basak, and Matt MillerSee omnystudio.com/listener for privacy information.

This is a Grave Talks CLASSIC EPISODE! Sysco Murdoch didn't have a typical childhood—unless “typical” includes dodging flying red bandanas and nightly encounters with spirits. Growing up in a haunted farmhouse, Sysco and her family were no strangers to the supernatural, finding themselves in a spectral game of hide-and-seek that seemed never-ending. These early, eerie experiences fueled Sysco's lifelong fascination with the paranormal, leading her to uncover even more about the world beyond. Tune in to hear Sysco's haunted tales, spine-tingling encounters, and what it's like when ghosts are your childhood roommates. This is Part Two of our conversation. Become a Premium Supporter of The Grave Talks Through Apple Podcasts or Patreon (http://www.patreon.com/thegravetalks) There, you will get: Access to every episode of our show, AD-FREE! Access to every episode of our show before everyone else! Other EXCLUSIVE supporter perks and more!

This is a Grave Talks CLASSIC EPISODE! Sysco Murdoch didn't have a typical childhood—unless “typical” includes dodging flying red bandanas and nightly encounters with spirits. Growing up in a haunted farmhouse, Sysco and her family were no strangers to the supernatural, finding themselves in a spectral game of hide-and-seek that seemed never-ending. These early, eerie experiences fueled Sysco's lifelong fascination with the paranormal, leading her to uncover even more about the world beyond. Tune in to hear Sysco's haunted tales, spine-tingling encounters, and what it's like when ghosts are your childhood roommates. Become a Premium Supporter of The Grave Talks Through Apple Podcasts or Patreon (http://www.patreon.com/thegravetalks) There, you will get: Access to every episode of our show, AD-FREE! Access to every episode of our show before everyone else! Other EXCLUSIVE supporter perks and more!

On this week's podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, discuss a week's worth of eating adventures, starting with the CREATE conference in Nashville.  The conference, geared toward emerging chains, is organized by NRN, so Bret and his colleagues were on the ground hosting sessions and networking with operators. He was super-impressed with the quality of the speakers—not a dud among them. Bret was very busy at CREATE but he still had time to hit a couple of Nashville's restaurants, including Rodney Scott's whole-hog barbecue spot. Scott is famous for his North Carolina-style barbecue, where his now six-location restaurant started, and Bret feasted on pulled pork with cole slaw and collard greens. Spanish restaurant Barcelona was another stop on his Nashville dining tour, and Bret got to try a unique rendition of boquerones—marinated anchovies served on house-made potato chips—and huge platters of paella.  Once back home, Bret attended EatOkra, a new festival celebrating Black-owned businesses. One of the standouts he sampled were nachos made with plantain chips topped with Haitian-style braised pork. He also took a trip to Princeton N.J. and visited restaurant Agricole, where he had a tasty mushroom flatbread. And Bret stopped at McDonald's on the way back to try the new Chicken Big Mac. Tune in to hear his review. Meanwhile, back in New York, Pat attended Eeeeeatscon, a food and entertainment festival organized by restaurant review platform, The Infatuation. All the vendors were local restaurants, including Shake Shack—now a national chain that got its start in Manhattan. Its booth served up the Thai Burger Shack, a cheeseburger topped with “evil jungle prince Shack Sauce,” pickled bamboo, green chili relish and Thai basil. Pat's favorite taste was Hong Kong Style Wonton Noodles from Great NY Noodletown. Also on offer were empanadas from actress Sophia Vergara's Toma, a retail brand that she and her son, Manolo (the chef in the family) are planning to spin off into a fast casual. Manolo was especially proud of the everything bagel empanada he created exclusively for Eeeeeatscon. Chef Tse Richmond We wrapped up with clips from an interview Pat did with Tse Richmond, a culinary specialist with Sysco in Portland, Oregon. The chef was excited to talk about the fall product line from Sysco's Cutting Edge Solutions, an innovation-focused division that supports smaller producers. Just rolling out this week are several seafood products, a new condiment, recipe-ready beans and global pork preparations. All are designed to help operators save time and labor while turning out signature menu items. Chef Richmond is also playing around with AI, and she enthusiastically shares tips and smart strategies to maximize its benefits in the kitchen. Give a listen.

This week on the Titans of Food Service podcast, Nick Portillo speaks with Mike Pilkington, CEO of KEY Sparkling Water, to discuss his diverse career journey from corporate management at Sysco Foods to entrepreneurship with Death Wish Coffee and now, KEY Sparkling Water. Mike shares insights on leadership, and resisting unionization, and underlines the importance of “beginning with the end in mind”. Listen this week as Nick and Mike discuss how strategic transitions within a company can lead to significant career advancements for entrepreneurs and the importance of surrounding oneself with like-minded and skilled individuals.Quotes"In entrepreneurship, bet on yourself, as the days of corporate loyalty are dwindling." -Mike Pilkington"To me, experiencing success is the first stage to be able to bring other people along with you." -Mike PilkingtonTIMESTAMPS(00:00) Mike Pilkington's Journey from Cisco to KEY Sparkling Water(04:41) The Journey to Sobriety and Its Unexpected Challenges(10:00) From HR to Sales Leadership at Sysco(12:12) Leadership, Change, and Personal Growth in Business(20:12) Entrepreneurial Journey from Coffee to Sparkling Water(28:18) Entrepreneurial Success Through Community and Self-BeliefRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

“The Dems are ‘Getting It!'” “Liberal Anti-Semitism Getting Worse” “Sysco Trades People for AI” “Illegal Immigrant Crime takes New form in NY”

For those who have followed regenerative agriculture anytime over the last three decades, this week's guest needs no introduction. Jenni Harris is the Director of Marketing at White Oak Pastures, a six-generation farm in Bluffton, Georgia that transitioned from conventional to regenerative agriculture in 1995 (long before it was cool) and have laid the path for scores of farms to follow suit.They have even gone so far as to found the Center for Agricultural Resilience, which educates, empowers and equips individuals & organizations on the benefits of resilient agriculture.It's a remarkable story and one - as Jenni explains - that other agrarian locales around the country can emulate, while accounting for the unique factors that make up each local environment.In this episode, we cover:- How Jenni's search for community led her back to Bluffton and her family farm- The history of Bluffton, and the work they've done to restore and revitalize the town- The origin story of White Oak Pastures and how her dad, Will, saw the need to transition to regenerative practices that improved animal welfare, restored local ecosystems, and created a new stream of income for the farm- The difficult financial realities of farming today, and how they're working to make White Oak Pastures financially sustainable into the future.- The threat to US regenerative farmers posed by “greenwashing” multinational corporations and lax policies for labeling imported foods- What they're doing to support more US farmers in transitioning to regenerative practices that are tailored to specific localities.- What's at stake for the world if we don't transform our food system- And much more...Learn more about White Oak Pastures here.Follow them on Twitter and Instagram.More about Jenni:Jenni Harris, Will's middle daughter, is a member of the fifth generation of the Harris family to tend cattle at White Oak Pastures. After living on the farm her entire life, Jenni went to Valdosta State University and earned a degree in Business Marketing, graduating in 2009. She remained intimately involved in the family business throughout her studies.After graduating, Jenni set out to learn the industry. She moved to Atlanta where she interned at Buckhead Beef, a SYSCO company. She put in time in every department, from shipping and receiving to the cut shop, and was later hired to work as a sales associate.In June of 2010, Jenni returned home to Early County to work for White Oak Pastures full time. As the Director of Marketing, Jenni spends her time focusing on the balance of ecommerce growth and wholesale relationships. Jenni is the proud mother of Jack and Lottie Harris and wife of Director of Specialty Products, Amber Harris.Agrarian Futures is produced by Alexandre Miller, who also wrote our theme song.

This week on Menu Talk, hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor at Nation's Restaurant News and Restaurant Hospitality, start off with a beer tasting. Bret discovered a low-alcohol brew called kvass in his new Brooklyn neighborhood, which is populated by Russian, Ukrainian and Eastern European residents. As Pat visited Sysco headquarters in Houston to get an inside look at how innovative products get into the distributor's supply chain. Steak seems to be an ongoing topic of discussion here on Menu Talk. This week, we chat about Michael Mina's newest branch of Bourbon Steak, which opened in New York City recently. Along with Entrecote and Skirt Steak, two restaurants that offer a prix fixe steak dinner. Skirt Steak is one of Laurent Tourondel's restaurants, and reservations are hard to come by. One reason: for $45 per person, diners get grilled steak, fries, salad and bread. That's a pretty good deal at a chef-driven restaurant in Manhattan. Tourondel started as a chef in France, but has since operated restaurants in several U.S. locales, including New York, Philadelphia, Las Vegas and South Florida. Listen as the accomplished chef-restaurateur shares his journey and talks about what's next. A bakery is in the works. But another French restaurant? Not so fast.

This Series is Sponsored by BMO In the fourth episode of the “Foodservice Gamechangers” series, Sysco SVP and chief merchandising officer Victoria Gutierrez joined Food Institute advisor and special guest host Pat Mulhern to discuss the importance of fostering a growth mindset and embracing digital transformation in the foodservice distribution industry. The duo also discussed the need for adaptable problem solving and resilience in the workforce. More about Victoria Gutierrez: Ms. Gutierrez has served as Senior Vice President, Chief Merchandising Officer since August 2022. Previously, she served as Vice President of Category Management after joining Sysco in July 2021. Prior to joining Sysco, Ms. Gutierrez was a Partner with the Boston Consulting Group (“BCG”) from September 2014 to June 2021, serving as a lead member of BCG's Retail, Large Scale Change and Operations practices, as well as a firm expert in transformation management, merchandising analytics, and private brands. Before joining BCG, she held several positions in the beverage industry as a certified sommelier and entrepreneur. Ms. Gutierrez holds a Master of Business Administration degree from Massachusetts Institute of Technology's Sloan School of Management and a B.S. with Honors from Northwestern University. More about Sysco: We build relationships through quality products, intelligent systems, and an extraordinary community of associates. We want to be your most valued and trusted business partner, investing in your success with fresh ideas to grow your business. Learn more at: https://www.sysco.com/. Thanks to Our Sponsor: BMO Whether you're a producer, processor, retailer or distributor every company throughout the food continuum needs a financial partner that understands the factors that impact their business. From emerging consumer trends and industry consolidation to commodity fluctuations and economic cyclicality, BMO's Food, Consumer, and Agribusiness Group understands the issues affecting your company and are dedicated to serving the entire food industry – from farm to consumer. To learn more about how they can help, visit commercial.bmo.com/food.

In der heutigen Folge von “Alles auf Aktien” sprechen die Finanzjournalisten Laurin Meyer und Nando Sommerfeldt über strauchelnde Nachbarn nach der Europawahl, dunklere Wolken über SMA Solar und einen Schock für Nvidia-Aktionäre. Außerdem geht es um BNP Paribas, Société Générale, Crédit Agricole, Nordex, AMD, Microsoft, Amazon, Alphabet (Google), York Water, Church & Dwight, Procter & Gamble, Dover Corporation, Genuine Parts, Altria, Johnson&Johnson, Coca-Cola, Sysco, Cincinnati Financial, Emerson Electric, Generali, Allianz, TotalEnergies, Sanofi, Novartis und Munich Re. Wir freuen uns an Feedback über aaa@welt.de. Ab sofort gibt es noch mehr "Alles auf Aktien" bei WELTplus und Apple Podcasts – inklusive aller Artikel der Hosts und AAA-Newsletter. Hier bei WELT: https://www.welt.de/podcasts/alles-auf-aktien/plus247399208/Boersen-Podcast-AAA-Bonus-Folgen-Jede-Woche-noch-mehr-Antworten-auf-Eure-Boersen-Fragen.html. Disclaimer: Die im Podcast besprochenen Aktien und Fonds stellen keine spezifischen Kauf- oder Anlage-Empfehlungen dar. Die Moderatoren und der Verlag haften nicht für etwaige Verluste, die aufgrund der Umsetzung der Gedanken oder Ideen entstehen. Hörtipps: Für alle, die noch mehr wissen wollen: Holger Zschäpitz können Sie jede Woche im Finanz- und Wirtschaftspodcast "Deffner&Zschäpitz" hören. Außerdem bei WELT: Im werktäglichen Podcast „Das bringt der Tag“ geben wir Ihnen im Gespräch mit WELT-Experten die wichtigsten Hintergrundinformationen zu einem politischen Top-Thema des Tages. +++ Werbung +++ Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte! https://linktr.ee/alles_auf_aktien Impressum: https://www.welt.de/services/article7893735/Impressum.html Datenschutz: https://www.welt.de/services/article157550705/Datenschutzerklaerung-WELT-DIGITAL.html

Sysco Indianapolis LLC v. Teamsters Local 135

Red Lobster says it has a plan to improve its operations. Sysco says consumers, particularly fast-food ones, are struggling. And Fuzzy's Taco Shop says it's opening a bunch of new restaurants.

In this episode of "Financial Advisors Say the Darndest Things," host A.B. Ridgway shares a remarkable story of survival and faith. The episode recounts the harrowing experience of Sydney Thomas, a semi-truck driver who found herself dangling over the Ohio River after a heart-stopping crash. Through Sydney's firsthand account, listeners gain insight into the power of prayer and the miraculous intervention that saved her life.Key Takeaways:The Fragility of Life: Sydney's experience highlights the suddenness and unpredictability of life-altering events. Her ordeal serves as a sobering reminder to cherish each moment and to remain steadfast in faith, even in the face of adversity.The Ripple Effect of Actions: The chain of events leading to Sydney's accident underscores the interconnectedness of human actions. From the stalled car to the swerving pickup truck, every decision has consequences that can impact the lives of others. This narrative prompts reflection on personal responsibility and the ripple effect of our choices.Divine Protection and Comfort: Amidst the chaos and fear, Sydney found solace in her faith and the promise of divine protection. The episode draws upon biblical verses, such as Isaiah 41:10, to offer encouragement and assurance to listeners facing their own trials. Sydney's story serves as a testament to the sustaining power of faith in times of crisis.Legal Ramifications: The episode briefly explores the legal aftermath of the accident, with the driver of the pickup truck facing charges of wanton endangerment. This aspect of the story prompts consideration of accountability and justice within the context of tragic events.Prayer as a Source of Strength: As A.B. concludes the episode, he emphasizes the importance of daily prayer and spiritual grounding. In a world marked by uncertainty, prayer serves as a vital lifeline, offering comfort, guidance, and protection.Quotes:"Fear not, for I am with you; do not be dismayed, for I am your God. I will strengthen you, I will help you, I will uphold you with my righteous right hand." - Isaiah 41:10"There is a reason to believe the gun may be loaded—learn something every day. Wow, okay. Well, brothers and sisters, this is just even more reason to make sure that you're praying every day.""If you love news stories like this with a Christian perspective, make sure that you subscribe for more from 'Financial Advisors Say the Darndest Things.'"Tune in to this captivating episode for an inspiring testament to the resilience of the human spirit and the unwavering presence of divine protection. Subscribe now for more uplifting content from A.B. Ridgway and his team!

In this episode of "Financial Advisors Say the Darndest Things," host A.B. Ridgway shares a remarkable story of survival and faith. The episode recounts the harrowing experience of Sydney Thomas, a semi-truck driver who found herself dangling over the Ohio River after a heart-stopping crash. Through Sydney's firsthand account, listeners gain insight into the power of prayer and the miraculous intervention that saved her life.Key Takeaways:The Fragility of Life: Sydney's experience highlights the suddenness and unpredictability of life-altering events. Her ordeal serves as a sobering reminder to cherish each moment and to remain steadfast in faith, even in the face of adversity.The Ripple Effect of Actions: The chain of events leading to Sydney's accident underscores the interconnectedness of human actions. From the stalled car to the swerving pickup truck, every decision has consequences that can impact the lives of others. This narrative prompts reflection on personal responsibility and the ripple effect of our choices.Divine Protection and Comfort: Amidst the chaos and fear, Sydney found solace in her faith and the promise of divine protection. The episode draws upon biblical verses, such as Isaiah 41:10, to offer encouragement and assurance to listeners facing their own trials. Sydney's story serves as a testament to the sustaining power of faith in times of crisis.Legal Ramifications: The episode briefly explores the legal aftermath of the accident, with the driver of the pickup truck facing charges of wanton endangerment. This aspect of the story prompts consideration of accountability and justice within the context of tragic events.Prayer as a Source of Strength: As A.B. concludes the episode, he emphasizes the importance of daily prayer and spiritual grounding. In a world marked by uncertainty, prayer serves as a vital lifeline, offering comfort, guidance, and protection.Quotes:"Fear not, for I am with you; do not be dismayed, for I am your God. I will strengthen you, I will help you, I will uphold you with my righteous right hand." - Isaiah 41:10"There is a reason to believe the gun may be loaded—learn something every day. Wow, okay. Well, brothers and sisters, this is just even more reason to make sure that you're praying every day.""If you love news stories like this with a Christian perspective, make sure that you subscribe for more from 'Financial Advisors Say the Darndest Things.'"Tune in to this captivating episode for an inspiring testament to the resilience of the human spirit and the unwavering presence of divine protection. Subscribe now for more uplifting content from A.B. Ridgway and his team!

This is a recap of the top 10 posts on Hacker News on April 30th, 2024.This podcast was generated by wondercraft.ai(00:34): US drug control agency will move to reclassify marijuanaOriginal post: https://news.ycombinator.com/item?id=40213591&utm_source=wondercraft_ai(02:39): Pyinfra: Automate Infrastructure Using PythonOriginal post: https://news.ycombinator.com/item?id=40211655&utm_source=wondercraft_ai(04:01): Printing Music with CSS GridOriginal post: https://news.ycombinator.com/item?id=40216057&utm_source=wondercraft_ai(05:55): Borgo is a statically typed language that compiles to GoOriginal post: https://news.ycombinator.com/item?id=40211891&utm_source=wondercraft_ai(07:13): Reddit is full of bots: thread reposted comment by comment, 10 months laterOriginal post: https://news.ycombinator.com/item?id=40211010&utm_source=wondercraft_ai(08:55): The File Filesystem (2021)Original post: https://news.ycombinator.com/item?id=40213731&utm_source=wondercraft_ai(10:51): Dear Europe, please wake upOriginal post: https://news.ycombinator.com/item?id=40213400&utm_source=wondercraft_ai(12:50): Tesla conducting more layoffs, including entire Supercharger teamOriginal post: https://news.ycombinator.com/item?id=40209382&utm_source=wondercraft_ai(14:40): Tesla failing to deliver Semi-trucks on time to PepsiCo, Sysco, UPS, and WalmartOriginal post: https://news.ycombinator.com/item?id=40211254&utm_source=wondercraft_ai(16:26): Alice's adventures in a differentiable wonderlandOriginal post: https://news.ycombinator.com/item?id=40213292&utm_source=wondercraft_aiThis is a third-party project, independent from HN and YC. Text and audio generated using AI, by wondercraft.ai. Create your own studio quality podcast with text as the only input in seconds at app.wondercraft.ai. Issues or feedback? We'd love to hear from you: team@wondercraft.ai

Chef Bennett Depew, Director of Italian for Sysco of the Carolinas. The discussion covers the rising popularity of Italian cuisine in America, particularly in the Carolinas, and the evolution of Italian cooking from traditional dishes to novel ingredients like 'nduja and Taleggio cheese. Chef Bennett shares insights on how the Italian segment of the restaurant industry uniquely thrived during the pandemic due to the travel-friendly nature of Italian cuisine. They delve into how restaurants can maintain profitability amidst changing trends like gluten-free diets and the use of technology to streamline operations. The conversation also touches on the importance of work-life balance in the restaurant industry, the role of Cisco in supporting local businesses, and the benefits of utilizing technology and local sourcing to improve restaurant operations and menu offerings.   00:00 Welcome to the North Carolina Food and Beverage Podcast 00:49 Introducing Chef Bennett Depew: A Deep Dive into Italian Cuisine 01:13 The Evolution and Resilience of Italian Food in America 04:57 The Art and Zen of Pasta Making 10:32 Navigating the Business Side: From Chef to Cisco Specialist 16:40 The Journey to the 'Dark Side': Transitioning from Chef to Sales 22:45 Reflecting on the First Day and Sales Experiences 22:56 The Evolution of Work-Life Balance in the Restaurant Industry 24:02 Improving Quality of Life for Restaurant Workers 25:45 The Impact of Minimum Wage Laws on the Restaurant Industry 27:55 Rethinking Tipping and Sales Commissions in Restaurants 29:17 Leveraging Technology for Restaurant Efficiency 33:35 Exploring Italian Cooking Trends and Ingredients 39:10 The Significance of Local Sourcing and Cisco's Role 42:13 Big Business Supporting Small: A New Era of Convenience On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

Sysco Machinery Corp. v. Cymtek Solutions, Inc.

This Day in Legal History: The Stamp Act of 1765On this day, March 22, 1765, a pivotal event in the prelude to the American Revolution occurred when the British Parliament enacted the Stamp Act. This legislation required that a wide array of documents within the American colonies—ranging from newspapers and legal documents to playing cards and dice—be printed on specially stamped paper produced in London, carrying an embossed revenue stamp. This act marked the first direct tax imposed by Britain on its American colonies, designed to raise funds to pay for the British troops stationed in North America after the French and Indian War.The Stamp Act ignited a firestorm of protest across the American colonies. Colonists united under the banner of "No taxation without representation," arguing that the British Parliament had no authority to levy taxes on them since they were not represented in the House of Commons. This principle challenged the very foundation of British authority in the colonies and set the stage for the escalating conflict that would eventually lead to the American Revolution.The colonies' response was swift and decisive. By October 1765, the Stamp Act Congress convened in New York City, bringing together representatives from nine of the thirteen colonies. This Congress was a significant step towards colonial unity, drafting a detailed petition to King George III and the British Parliament, demanding the repeal of the Stamp Act. They argued that only their own colonial assemblies had the legal authority to tax them.The Act also spurred the formation of secret societies, such as the Sons of Liberty, which organized protests and even intimidated stamp distributors, leading many to resign. The widespread boycott of British goods by American colonists further strained economic relations between the colonies and the mother country.The colonial resistance had a profound impact. By March 1766, less than a year after its enactment, the Stamp Act was repealed by Parliament, marking a significant victory for colonial opposition. However, the relief was short-lived as Parliament passed the Declaratory Act, asserting its right to legislate for the colonies "in all cases whatsoever," setting the stage for future conflicts.The Stamp Act and its repeal were crucial moments in American legal and political history, illustrating the colonies' growing resolve to govern themselves and laying the groundwork for their eventual fight for independence. This day marks not just a legislative act but a moment that galvanized the American spirit of liberty and self-determination.Law firms are reinforcing their diversity, equity, and inclusion (DEI) initiatives in response to conservative criticism and economic downturns, which have jeopardized recent advancements in diversity. Initiatives like increasing DEI education and clarifying the inclusivity of their programs are among the steps taken by firms such as Davis Wright Tremaine and Foley & Lardner. This response aims to sustain the progress made following the widespread calls for racial justice after George Floyd's murder in May 2020, which had led to a notable increase in the hiring of women and people of color. However, a Supreme Court decision and subsequent legal threats have pressured firms to modify their DEI practices, leading to a decline in the hiring of diverse candidates. The industry has witnessed a reduction in requests for diverse candidates and a significant drop in hiring amid a challenging economic climate, with global deal activity and recruitment of third-year law students declining. Despite these challenges, law firms remain committed to their diversity goals, as evidenced by the resilience of DEI fellowship programs and the positive outcomes for diversity fellows. This commitment is seen as crucial in maintaining diversity within the legal profession, despite the current political and economic headwinds.Law Firms Boost Diversity Defenses After Conservative BacklashIn a significant legal ruling, Sysco Corp. has been granted permission by a federal judge in Illinois to transfer its claims in a major chicken price-fixing lawsuit to Burford Capital Ltd., the external financier that provided $140 million in funding for the litigation. This decision comes after Burford Capital opposed Sysco's intentions to settle some of the claims for what it considered an insufficient amount, leading to an agreement that Burford would assume control of the claims. The move faced opposition from meat producers, who argued that Burford, being an outsider to the direct litigation, should not be allowed to take over the cases. This stance was somewhat supported by a previous ruling in Minnesota, where a judge denied a similar request by Burford to substitute itself in pork and beef price-fixing lawsuits, citing concerns that the funder's profit motives could obstruct settlement efforts. However, Judge Thomas M. Durkin's approval of Burford's substitution in the chicken litigation case marks a departure, emphasizing that such arrangements are increasingly common in modern litigation. This decision represents a notable victory for Burford Capital in its strategic litigation financing endeavors, highlighting the evolving dynamics of legal funding and the roles of external investors in litigation.Burford Notches Win in Quest to Take Over Sysco Chicken LawsuitsThe U.S. government's antitrust lawsuit against Apple, alleging monopolistic practices in the smartphone market, echoes the landmark 1998 case against Microsoft. However, legal experts believe that the differing market dynamics between Apple's current smartphone dominance and Microsoft's past control over desktop software present unique challenges for the government's case. The lawsuit accuses Apple of stifling competition and innovation through restrictive app developer policies, potentially leading to higher consumer prices. Apple, holding a 55% share of the North American smartphone market, contrasts with Microsoft's 95% desktop OS market share in the 1990s, suggesting a less clear-cut case of monopolistic behavior. Additionally, Apple faces significant global competition from Android, which commands a strong market presence outside North America. A previous antitrust case brought by Epic Games against Apple did not find that Apple users were unduly "locked-in" to its ecosystem, potentially complicating the government's position. Nonetheless, the Department of Justice and the Biden Administration's Federal Trade Commission are pursuing the case, reflecting a willingness to challenge big tech companies to foster competition and innovation in the sector.Apple antitrust suit mirrors strategy that beat Microsoft, but tech industry has changed | ReutersIn my column this week, I examine President Joe Biden's proposed housing tax credit, highlighted in his state of the union address, which aims to alleviate the financial burden for homeowners amidst high mortgage rates. I argue that while the intention behind the tax credit is commendable, its focus on demand rather than supply could exacerbate the existing housing imbalance. To truly foster homeownership, I suggest reforms to the Low-Income Housing Tax Credit (LIHTC) program to incentivize the construction of affordable homes. I also discuss the stalled Affordable Housing Credit Improvement Act of 2023 and propose radical supply-side reforms, such as more permissive tax-exempt financing for developers, to address the affordability crisis effectively.I critique the tax credit proposal for potentially favoring those who can afford higher upfront costs, thus disadvantaging lower-income buyers who need immediate relief. This, coupled with the proposal's year-end application, could inadvertently sideline the very demographic it aims to help. Moreover, without addressing the supply side of affordable housing, the policy might inflate prices further, making homeownership less accessible for first-time and lower-income buyers. Despite the good intentions behind Biden's proposal, I stress that solving the affordable housing crisis requires a comprehensive approach that balances supply and demand, and caters to the immediate financial needs of aspiring homeowners. Policymakers must prioritize long-term strategies over temporary fixes to ensure that homeownership is attainable for all Americans.Biden Housing Tax Credit Targets Demand, but Supply Is the IssueThis week's closing theme is by Jean Baptiste Lully.Jean-Baptiste Lully, born Giovanni Battista Lulli in Florence, Italy, in 1632, became one of the most influential composers of the French Baroque era and a founding father of French opera. His journey from Italian immigrant to the court composer for King Louis XIV of France is a remarkable tale of talent, ambition, and transformation. Lully's mastery of music and his ability to mirror the grandeur of the Sun King's reign through his compositions led him to become the superintendent of the king's music and the director of the Royal Academy of Music.Moving to France in his teens, Lully initially served as a dancer and violinist at the court of Louis XIV. His exceptional musical skills soon caught the attention of the king, leading to his appointment as the court composer. Lully's close relationship with Louis XIV allowed him to monopolize French opera, a position he maintained through a mix of talent and shrewd manipulation. He significantly contributed to the development of the tragédie lyrique, a genre combining French classic drama and ballet with music, which became immensely popular in the 17th century.One of Lully's most enduring works is "Le bourgeois gentilhomme," a comédie-ballet created in collaboration with the playwright Molière. First performed in 1670, this piece was commissioned by Louis XIV and is a satirical take on the pretensions of the social-climbing merchant class. The suite from "Le bourgeois gentilhomme," particularly its overture, showcases Lully's genius in blending witty musical themes with the elegance and majesty of the French court. The overture, with its lively and refined character, sets the tone for a work that is both entertaining and a subtle critique of contemporary society.Lully's influence extended beyond the confines of the opera house and the court, shaping the future of French music and leaving a legacy that endured well into the 18th century and beyond. His death in 1687, caused by gangrene from a wound sustained while conducting, marked the end of an era. Yet, through compositions like "Le bourgeois gentilhomme," Lully's genius continues to be celebrated for its pivotal role in the development of Western classical music.Without further ado, the overture from “Le bourgeois gentilhomme,” by Jean Baptiste Lully. Get full access to Minimum Competence - Daily Legal News Podcast at www.minimumcomp.com/subscribe

This Day in Legal History: Congress Permits Voting Machines in Federal ElectionsOn this day in legal history, February 14, 1899, Congress marked a significant technological leap in the electoral process by approving the use of voting machines for federal elections. This decision opened a new chapter in how votes were cast and counted, moving away from the traditional paper ballots towards a more efficient and potentially more reliable mechanical method. The introduction of voting machines was seen as a revolutionary step forward, aimed at reducing fraud and errors that marred earlier elections. Like swapping a horse-drawn carriage for an automobile, this shift promised to propel the American electoral system into a new era of speed and precision, ensuring that the will of the people was registered and reported with unprecedented accuracy. This legislation not only reflected the innovative spirit of the age but also underscored a commitment to refining and advancing democratic processes.In a Bloomberg Law exclusive, Fenwick & West is laying off nearly 10% of its attorneys and staff amid challenges in the tech-focused legal market. The decision, communicated by firm chair Richard Dickson, comes after an evaluation of both current and anticipated future demands, affecting just under 10% of the firm's professionals. Fenwick & West, a key player in Silicon Valley legal circles with clients like Apple, Oracle, and Meta Platforms, is responding to a downturn in transactional markets that has similarly impacted other tech-centric law firms such as Cooley and Goodwin Procter. The firm had ramped up hiring from 2020 to early 2022 to meet a surge in demand, but the subsequent slowdown in transactional activity has led to misalignment between the firm's talent levels and client needs. Despite the layoffs, legal recruiter Summer Eberhard remains cautiously optimistic about the future of corporate transactional practices. Affected employees will receive a minimum of 13 weeks of base pay and health benefits, with the longest-tenured staff eligible for up to 40 weeks of compensation. Fenwick & West Laying Off Nearly 10% of Attorneys, Staff (2)A recent judicial decision has created significant ripples within the litigation financing sector, particularly impacting Burford Capital Ltd and its involvement in price-fixing lawsuits alongside plaintiff Sysco Corp. Magistrate Judge John F. Docherty ruled against the substitution of a Burford Capital affiliate as the plaintiff in pork and beef price-fixing cases, a move that challenged the firm's $140 million funding arrangement with Sysco. This decision underscores the tension between the objectives of litigation funders and the public policy against financial speculation on legal claims. The case has drawn attention to the broader litigation financing industry, valued at $13.5 billion, especially in the realm of antitrust claims, where the costs of litigation are notoriously high and outcomes uncertain.The clash between Sysco and Burford has ignited debate over the influence of third-party funders in litigation and prompted calls for increased transparency within the industry. Critics, including the US Chamber of Commerce, argue that such funding arrangements can unduly influence the course and outcomes of legal proceedings, pushing for legislation that would require disclosure of financing agreements in legal cases. Meanwhile, proponents of litigation finance see the judge's decision as a specific instance rather than a systemic problem within the industry, emphasizing its role in enabling costly antitrust litigation to proceed.The ruling, pending review, has not only put a spotlight on the practices and impacts of litigation finance but also sparked discussions on potential regulatory responses. As the industry navigates this challenging landscape, the case between Sysco and Burford may serve as a catalyst for reevaluating the balance between the needs of litigants for financial support and the integrity of the judicial process.Judge's Order Deals Blow to Sysco, Burford Capital in Pork SuitsAlphabet and Microsoft have diverged from the Nasdaq's recommended format for reporting board diversity, opting instead for a more visual representation using dots and check marks, while Tesla and Amazon have adhered more closely to the suggested templates. Since Nasdaq's rules requiring annual diversity disclosure took effect in 2022, companies listed on the exchange have adopted varied approaches to reporting, complicating direct comparisons between them. The regulations also mandate Nasdaq-listed companies to maintain diverse boards or explain the absence of diversity, a requirement that has withstood legal challenges from conservative groups. Despite the differences in reporting styles, experts like Amy Augustine of Boston Trust Walden Co. view the overall trend towards disclosure as progress, providing investors with crucial information previously unavailable. The use of symbols for disclosure, as seen in Alphabet and Microsoft's reports, is defended by some as offering more detail than Nasdaq's templates, though it presents challenges for analysis, particularly by computers. The Securities and Exchange Commission (SEC)'s move towards machine-readable data in proxy statements, such as requiring XBRL for pay-versus-performance data, contrasts with the less standardized board diversity information, which is not required to be XBRL-compliant. This discrepancy highlights the ongoing challenge of making diverse corporate disclosures more accessible for automated analysis. By way of very brief background XBRL, or eXtensible Business Reporting Language, is a global standard for digitally sharing financial and business information. Think of it as a translator, turning human-readable reports like financial statements into machine-readable data. This data is tagged with specific meanings, allowing computers to easily understand and analyze it. XBRL benefits everyone: companies save time and effort, investors gain deeper insights, and regulators get better data for analysis. It's revolutionizing the way business information is shared and used.As the SEC contemplates broader board diversity disclosure requirements for all public companies, the landscape of corporate reporting on board composition is poised for further evolution. This movement reflects a growing recognition of the importance of diversity in corporate governance and the need for transparency to support investors' decision-making processes.Alphabet, Microsoft Pivot From Nasdaq Diversity Reporting FormatElon Musk has vocalized concerns that Delaware, a jurisdiction chosen by a majority of large public companies for incorporation due to its predictable legal system, is attempting to thwart companies from relocating, particularly in light of a court decision that invalidated his $56 billion Tesla compensation package. Musk's reaction, notably on social media, suggests an urge for companies to consider moving their incorporations out of Delaware, citing the state's alleged efforts to "lock the doors," as exemplified by the Tripadvisor case.The TripAdvisor case revolves around the company's desire to relocate its incorporation from Delaware to Nevada, a move that reflects broader corporate discontent with Delaware's legal environment, despite its reputation for business-friendliness. TripAdvisor's move, endorsed primarily by chairman Greg Maffei despite opposition from a majority of minority shareholders, aims to benefit from Nevada's more lenient laws on self-dealing, where directors face fewer legal challenges. This case not only underscores the tension between corporate interests and shareholder protections but also signals a potential shift in the landscape of corporate registrations, with states like Nevada and Texas vying to attract businesses away from Delaware. The outcome of TripAdvisor's attempt to move could set a precedent affecting Tesla's and other companies' relocation plans, amidst ongoing debates about the balance between corporate governance and shareholder rights.Delaware's legal framework, historically favored for its specialized Chancery Court and non-jury trials, has been perceived as facilitating rather than obstructing corporate moves to other states. Recent legislative adjustments in 2022 have simplified the process for companies wishing to reincorporate elsewhere, allowing such moves with majority shareholder approval, a shift from the previous requirement for unanimous consent. This modification ostensibly makes Delaware more accommodating for companies contemplating relocation.However, the Delaware Court of Chancery's ongoing examination of reincorporation efforts, especially those potentially advantageous to controlling shareholders, introduces a layer of complexity. The Tripadvisor litigation highlights this scrutiny, with allegations that a planned move to Nevada could enable easier self-dealing by significant stakeholders, suggesting Delaware's courts may critically evaluate such transitions to ensure they do not undermine minority shareholder interests.The situation with Tesla underscores a broader dialogue on corporate governance, shareholder rights, and the legal mechanisms in place to safeguard these interests. While Musk's significant influence at Tesla has been acknowledged by Delaware courts, the specific dynamics of Tesla's proposed shift to Texas—where legal protections differ from Nevada—might not directly align with the concerns raised in the Tripadvisor case.The impending ruling in the Tripadvisor case is anticipated with interest, as it will offer further clarity on Delaware's stance towards companies seeking to relocate, especially those with intricate shareholder structures. This decision will be pivotal, potentially setting precedents on the degree of judicial oversight Delaware will exercise over such moves, and elucidating the balance between corporate autonomy and the protection of shareholder interests.In summary, while Delaware has been characterized by Musk as obstructive, the state's legal amendments and judicial attitudes suggest a more nuanced approach, aiming to balance the flexibility for companies to reincorporate with the need to protect minority shareholders. The outcomes of ongoing legal deliberations, including the TripAdvisor and Tesla situations, will likely contribute significant insights into the evolving landscape of corporate governance and relocation.Explainer: Did Delaware 'lock the doors' to stop companies from leaving, as Musk claims? | Reuters Get full access to Minimum Competence - Daily Legal News Podcast at www.minimumcomp.com/subscribe

Meet the trailblazer behind the freshest face in the sparkling water game, Mike Pilkington. He is the co-founder of KEY Sparkling Water. He's a graduate of Wayne State University (BA - Psychology) and University of Detroit Mercy (MBA).Going beyond the bubbles, Mike has a history steeped in grit and growth. From supercharging Death Wish Coffee into one of the top coffee brands in the United States to navigating the waters of Sysco's strategic acquisitions and leading Sysco Albany's operations, his leadership and vision have been second to none. Now, at the helm of KEY, he's here to deliver a gulp of authenticity with the right kick of real fruit all in a can as rugged as your ambition.In This Conversation We Discuss:[00:42] Intro[01:43] revolutionizing the sparkling water market[02:30] Entering the crowd space to disrupt the norm[03:22] Building a startup biz with a clear vision [04:28] Forming connections and scaling success[06:03] Self-awareness and ego-free leadership[07:17] Strategic hiring and delegation[08:13] Honest self-assessment goes a long way[09:35] Assembling a winning team[12:08] Failing openly and embracing transparency[13:00] Focusing on capacity, not credentials[13:56] The fragile nature of startups[15:03] Navigating early-stage startup roles[16:18] Episode sponsors[21:27] Leveraging multichannel strategy[22:48] How to start? Just get started[25:02] Lead generation and touching bases with people[27:04] Utilizing word-of-mouth[27:45] The power of telling your story[28:34] People are accessible, just reach out[29:47] Get real fruit, shenanigan-free sparkling waterResources:Subscribe to Honest Ecommerce on YoutubeReal fruit and shenanigan-free sparkling water keysparklingwater.com/Follow Mike Pilkington linkedin.com/in/mike-pilkington-yes/Schedule an intro call with one of our experts electriceye.io/connectBook a demo today at intelligems.io/Revolutionize your inventory and fulfillment process portless.com/If you're enjoying the show, we'd love it if you left Honest Ecommerce a review on Apple Podcasts. It makes a huge impact on the success of the podcast, and we love reading every one of your reviews!

A few months ago, I presented to Guest Supply and was simply shocked by the culture of kindness and empathy. I knew I needed to get their leader on our show to learn the "how and why" they are this way. It's no surprise that happy, satisfied employees are more engaged and productive. This naturally leads to better customer service and increased revenue outcomes. My last year leading a global sales team with Ritz-Carlton, we achieved a perfect 100% Employee Satisfaction Score that also aligned with the highest producing revenue year in the history of this team. It was not easy and it was not done by me. It was a collaborative effort by the entire team to discuss solutions to our challenges and how we could improve our interactions with each other. A brilliant group of people… (not including me!). Today, Most People Don't is working with a group of clients that are dedicated to improving their culture in order to produce more effective and engaged team members. This week's podcast with Kevin Korab, the President of Guest Worldwide, revealed just this philosophy.  The methods, actions, and his upbringing that supported the statement of “treating people right” are shared in this intriguing conversation.   Kevin, his senior leadership, and his company all believe in “treating people right” with respect, honesty, and openness.   Personally, he is responsible for the overall leadership and direction for the three collective business under Guest Worldwide, a Sysco company. This includes strategy, marketing, business development, sales, client management, supply chain (procurement, logistics, and warehouses); manufacturing facilities, Human Resources and eCommerce. Manufacturing, distribution, purchasing, and sales resources are located in the United States, Canada, Europe, Asia, China and the Middle East.   Guest Worldwide is a $1B+ global enterprise and parent company to three distinct businesses: Guest Supply, a global distributor of operating supplies, furniture, fixtures and equipment for the hospitality, healthcare and education channels, Gilchrist & Soames, a global personal care products brand development, manufacturing and marketing company, and Manchester Mills, a global textiles product development and marketing company.   More can be found about Guest Worldwide at: https://www.guestworldwide.com/

Fresh drop with Art Mendoza of Barrel Aged Hospitality and Felipe Ospina of Sysco  discussing generational hospitality, mentorship and doing right by one's community. We begin with Art and Felipe's respective backgrounds and explore how they their experience within hospitality is varied from the current landscape of the industry. Speaking about large scale operations and the translation to more market specific concepts, Art and Felipe shine a necessary light on past industry trends and how they work to overcome them with the new generation of hospitality. This episode beautifully bridges the gap between how the industry has been and most importantly - what is looks like moving forward. As always - a supreme shout out to Blind Barber Chicago for hosting this necessary conversation, Athletic Brewing for the product support and our guests for their time and expertise.Stay golden out there; see you soon, - The T o S Crew Need to catch up? Subscribe to our YouTube Channel here and show us some love on the reviews - wherever you get your podcasts. It matters and so do you.

Sysco's Q2 2024 earnings call, unedited

Owner of the Kitchen Space in downtown Raleigh, North Carolina Will Pettis joins Max, Matt and guest Host Kyle Sutton. Offering insights into the growing trend of ghost kitchens and smaller restaurant spaces, they discuss the impact of home and delivery food culture on the industry. They also touch on the transition periods between owning a food truck operation, a commissary kitchen, and now, a unique ghost kitchen facility. The episode presents a lively discussion about the evolution of the food industry and its future trends, driven by consumer habits and technological advancements.   01:43 Will Pettis' Journey: From Kitchen Archive to World Travel 02:07 The Concept of Kitchen Space: A New Venture 02:18 Inside the Kitchen Space: Design and Functionality 04:11 The Evolution of Will Pettis' Career in the Food Industry 06:01 The Challenges of Home-Based Commercial Kitchens 07:56 The Role of Sysco in the Food and Beverage Industry 11:24 The Ghost Kitchen Concept and its Potential 17:19 Will Pettis' Travel Experiences and Their Impact 18:28 The Business Side of Kitchen Space: Funding and Planning 19:58 The Popularity of Dukes Mayonnaise in the Kitchen Space 20:12 The Sweetness of Dukes Mayo 21:11 The Journey from Restaurateur to Business Support 21:43 The Shift from Food Trucks to Ghost Kitchens 22:44 The Future of Dining: Takeout, Delivery, and Ghost Kitchens 23:26 The Evolution of Restaurant Spaces 24:17 The Efficiency of Smaller Kitchens 27:40 The Rise of Pop-Up Concepts 27:51 The Appeal of Change and Variety in Dining 33:41 The Ease of Starting a Food Business Today 36:16 The Potential for Alcohol Partnerships in Ghost Kitchens 38:12 The Role of Ghost Kitchens in Fostering Food Entrepreneurship Subscribe to their YouTube page HERE On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here Drink Lunazul Tequila Enjoy Duke's Mayo - It's Got Twang!

 Owner of the Kitchen Space in downtown Raleigh, North Carolina Will Pettis joins Max, Matt & guest Host Kyle Sutton. Offering insights into the growing trend of ghost kitchens and smaller restaurant spaces, they discuss the impact of home and delivery food culture on the industry. They also touch on the transition periods between owning a food truck operation, a commissary kitchen, and now, a unique ghost kitchen facility. The episode presents a lively discussion about the evolution of the food industry and its future trends, driven by consumer habits and technological advancements.   01:43 Will Pettis' Journey: From Kitchen Archive to World Travel 02:07 The Concept of Kitchen Space: A New Venture 02:18 Inside the Kitchen Space: Design and Functionality 04:11 The Evolution of Will Pettis' Career in the Food Industry 06:01 The Challenges of Home-Based Commercial Kitchens 07:56 The Role of Sysco in the Food and Beverage Industry 11:24 The Ghost Kitchen Concept and its Potential 17:19 Will Pettis' Travel Experiences and Their Impact 18:28 The Business Side of Kitchen Space: Funding and Planning 19:58 The Popularity of Dukes Mayonnaise in the Kitchen Space 20:12 The Sweetness of Dukes Mayo 21:11 The Journey from Restaurateur to Business Support 21:43 The Shift from Food Trucks to Ghost Kitchens 22:44 The Future of Dining: Takeout, Delivery, and Ghost Kitchens 23:26 The Evolution of Restaurant Spaces 24:17 The Efficiency of Smaller Kitchens 27:40 The Rise of Pop-Up Concepts 27:51 The Appeal of Change and Variety in Dining 33:41 The Ease of Starting a Food Business Today 36:16 The Potential for Alcohol Partnerships in Ghost Kitchens 38:12 The Role of Ghost Kitchens in Fostering Food Entrepreneurship Subscribe to their YouTube page HERE On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here Drink Lunazul Tequila Enjoy Duke's Mayo - It's Got Twang!

Join hosts Max Trujillo and Matthew Weiss for some candid chef confessions during Bubbles and Brats in Asheville. Witness hilarious and heartfelt revelations from chefs about their careers, culinary preferences, fears, and their signature dishes. From the favored utility salt to the perils of restaurant ownership in the era of COVID-19, we delve deep into their thoughts. Highlighting the event's challenges, the chefs' career reflections, and their culinary convictions, this unfiltered coverage genuinely captures life as a restaurateur. Chefs: Bobby McFarland, Scott and April Franqueza of High Hampton, Jay Medford of STORM RHUM BAR,  Ben Hester The ODD, Alex Ricci  of Prospects Kitchen, as well as Cassie Geiger, Jared Burton and Jacob Cruze.  00:41 Introduction and Overview 01:30 Chef Confessionals: The Questions Begin 03:18 Chefs Discuss Their Career Choices 06:30 Event Reflections and Challenges 12:39 Chefs Discuss Their Signature Dishes 16:40 Closing Remarks and Thanks Directed and edited by Max Trujillo Produced by Matthew Weiss Camera and field production by Jared Burton Written by Max Trujillo & Matthew Weiss Music provided and licensed by Epidemic Sound  Sponsored by Sysco, New Belgium Ale, Devil's Foot Beverage, Pleb Winery, Metrowines, Winebow, Southern Distilling

Join hosts Max Trujillo and Matthew Weiss for some candid chef confessions during Bubbles and Brats in Asheville. Witness hilarious and heartfelt revelations from chefs about their careers, culinary preferences, fears, and their signature dishes. From the favored utility salt to the perils of restaurant ownership in the era of COVID-19, we delve deep into their thoughts. Highlighting the event's challenges, the chefs' career reflections, and their culinary convictions, this unfiltered coverage genuinely captures life as a restaurateur. Chefs: Bobby McFarland, Scott and April Franqueza of High Hampton, Jay Medford of STORM RHUM BAR,  Ben Hester The ODD, Alex Ricci  of Prospects Kitchen, as well as Cassie Geiger, Jared Burton and Jacob Cruze.  00:41 Introduction and Overview 01:30 Chef Confessionals: The Questions Begin 03:18 Chefs Discuss Their Career Choices 06:30 Event Reflections and Challenges 12:39 Chefs Discuss Their Signature Dishes 16:40 Closing Remarks and Thanks Directed and edited by Max Trujillo Produced by Matthew Weiss Camera and field production by Jared Burton Written by Max Trujillo & Matthew Weiss Music provided and licensed by Epidemic Sound Sponsored by Sysco, New Belgium Ale, Devil's Foot Beverage, Pleb Winery, Metrowines, Winebow, Southern Distilling Key moments  

Juliet Funt, author of A Minute to Think, returns to the podcast to discuss tactics for leaders to integrate healthy work behaviors into their organizations and the surprising benefits of setting boundaries on our digital availability. Joe and Juliet also talk about:Disconnecting during vacations to be presentNegative impacts of reading and responding to work emails after hoursThe power of "wedges" in our daily livesLeadership and the power dynamic with weekend emails and after-hour textsThe importance of taking breaks from workHow to avoid the "Email Shadow" on weekends and vacationsThe role of organizational culture in preventing burnout...and much more!!!Juliet Funt is the author of A Minute to Think, nominated for the Next Big Idea Club curated by Malcolm Gladwell, Dan Pink, Susan Cain and Adam Grant. She is an evangelist for freeing the potential of companies by unburdening their talent from busywork, and she has brought her powerful concepts to Spotify, National Geographic, Anthem, Vans, Abbott, Costco, Pepsi, Nike, Wells Fargo, Sephora, Sysco, and ESPN. She's also been featured in top media outlets such as Forbes, CNBC, and Fast Company, Juliet Funt is a globally renowned keynote speaker, tough-love advisor to the Fortune 500, and founder and CEO of the efficiency training firm, Juliet Funt Group.

This is a Grave Talks CLASSIC EPISODE! Sysco Murdoch has led a haunted life for as long as she can remember. Growing up in a haunted farmhouse, she would find herself tormented by a red bandana flying through her room late at night. Sysco and her family would find themselves face to face with spirits for the years they called this house a home. These experiences would lead her on a journey of exploration into the world of the supernatural. Become a Premium Supporter of The Grave Talks Through Apple Podcasts or Patreon (http://www.patreon.com/thegravetalks) There, you will get: Access to every episode of our show, AD-FREE! Access to every episode of our show before everyone else! Other EXCLUSIVE supporter perks and more!

This is a Grave Talks CLASSIC EPISODE! Sysco Murdoch has led a haunted life for as long as she can remember. Growing up in a haunted farmhouse, she would find herself tormented by a red bandana flying through her room late at night. Sysco and her family would find themselves face to face with spirits for the years they called this house a home. These experiences would lead her on a journey of exploration into the world of the supernatural. This is Part Two of our conversation. Become a Premium Supporter of The Grave Talks Through Apple Podcasts or Patreon (http://www.patreon.com/thegravetalks) There, you will get: Access to every episode of our show, AD-FREE! Access to every episode of our show before everyone else! Other EXCLUSIVE supporter perks and more!

Ever wondered what it's like to pivot from a career in digital marketing to becoming a successful home cook and author? Tune into our latest NCF&B Podcast episode featuring Bri McCoy, author of 'The Cook's Book'. Get tips, tricks, and insights into her culinary journey. Check it out now! https://book.brimckoy.com/ On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!

Ever wondered what it's like to pivot from a career in digital marketing to becoming a successful home cook and author? Tune into our latest NCF&B Podcast episode featuring Bri McCoy, author of 'The Cook's Book'. Get tips, tricks, and insights into her culinary journey. Check it out now! https://book.brimckoy.com/ On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!

Insights from a Thrivent portfolio manager into this underappreciated segment of the market. • Learn more at thriventfunds.com • Follow us on LinkedIn • Share feedback and questions with us at podcast@thriventfunds.com • Thrivent Distributors, LLC is a member of FINRA/SIPC and a subsidiary of Thrivent, the marketing name for Thrivent Financial for Lutherans.

Steve Stockton and Sysco Murdoch are BACK!We talk about Sysco's own Bigfoot sighting, the very haunted Hoover House, a floating lighted cigarette, bloodline curses, Ouija Boards, and premonitional sightings.Sysco Murdoch: Podcast and YouTube ChannelSteve Stockton: YouTube Channel- Among the MissingSteve's show on the Ground Zero Radio Network: Everything Out ThereFacebookIf you love iNTO THE FRAY and want more content....join us over on Patreon! Exclusive interviews, physical rewards like stickers, signed books, T-shirts and more, interactive live-on-video guest interviews and group chats with fellow patrons, private RSS feed, Patron-only Discord room and FB group, and more.Click HERE to check out the various pledge levels.OR...if you prefer Apple Podcasts...subscribe to iTF Premium in your Apple Podcasts app! You'll get all bonus episodes and early releases of the main show. Completely AD-FREE. If you have an encounter or encounters you'd like to share, contact me HEREor via email, shannon@intothefrayradio.comGet your iTF STICKERS....HEREFollow iTF:Facebook: Join the interactive group and visit the official iTF page Twitter: Official iTF and Shannon's personal accountShannon's Instagram Website artwork and logo for iNTO THE FRAY, by Mister-Sam ShearonIntro music with permission from TanekOutro music provided with permission from Electus OfficialThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5837602/advertisement

It's no longer "going to the dark side" when a chef works for the big distributor. Not when it's working for Sysco. Better hours, quality of life but also getting your 'proverbial' hands dirty by getting into kitchens with chefs all over town and helping where you can. Listen in to see what life's like as a protein specialist for the largest distributor in the world. We also get into Certified Angus Beef, cheesemaking, taco bell and why teenagers are posers. Max may quote some Drake songs... don't miss out. On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!

It's no longer "going to the dark side" when a chef works for the big distributor. Not when it's working for Sysco. Better hours, quality of life but also getting your 'proverbial' hands dirty by getting into kitchens with chefs all over town and helping where you can. Listen in to see what life's like as a protein specialist for the largest distributor in the world. We also get into Certified Angus Beef, cheesemaking, taco bell and why teenagers are posers. Max may quote some Drake songs... don't miss out. On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!

This week we discuss restaurant life, expanding concepts, growing smartly in the F&B industry and collecting guitars along the way. Chef Ford Fry comes out of Atlanta with a myriad of concepts that have taken the southeast by storm. Listen in as to why he's entering the North Carolina Market and what's new that he's bringing to the table.  Get tickets Here: BUBBLES & BRATS On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!

On Saturday October 28th in Asheville, NC we will host the inaugural Bubbles & Brats Festival, A Champtober-fest! This episode features 3 of our fantastic chefs that are participating in Bubbles & Brats. Chef Scott Franqueza of High Hampton in Cashiers. Chef Ben Hester of the Odd in Asheville, and Chef Luke Owens of Native Fine Diner in Greenville, NC join Max and Matt to discuss what they're preparing for this Sausage Party! Get tickets Here: BUBBLES & BRATS On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!

It's all about those Sausages and Brewskis! Listen to Chef Jake Wolf of Capital Club 16 and Trophy co-owner Chris Powers discuss their partnership with the biggest Oktoberfest happening in the Triangle: Oktrophyfest! Join them on October 13th at Capital Club 16 and October 14th at Trophy Maywood https://www.trophybrewing.com/oktrophyfest Plus, Max and Matt give you the inside scoop on our very own Oktoberfest happening at the end of the month in Asheville: BUBBLES & BRATS On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!

"Knowing Yourself Is The Beginning Of All Wisdom" Especially At Aristotle Spirits. Have you ever thought to yourself, I can make whiskey, I could make a great whiskey! Jake Howland thought it and did it.  Aristotle Spirits creates a drinking experience founded on precision and classical distilling processes, with the highest quality North Carolina ingredients.   On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!

Chef Luke Owens enters the studio to chat about: ECU Pirates History of dreadlocks NCRLA Chef Showdown Learning patience And, The Rain Song On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!

If you sit down with Meherwan Irani long enough you will likely figure out the answers to a lot of nagging questions that have been bothering you. Meherwan is not just a Chef he is a problem solver. Listen to this episode and find out: The evolution of Chai Pani & chow  How you can marry the boss's daughter  When to know the problem you are solving for? What is Chow Chow Asheville & Chow Chow on a plate? Where is the Indian culinary pantheon relevant?     On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!

What fulfills chef Cheetie Kumar? This episode gives us a glimpse. Is it writing and performing music for Birds of Avalon or cooking at Garland and now Ajja? Running The Great Cover Up? Cooking pan-asian food? Figuring out how to be the dumbest person in the room? Going from Garland/Kings/Neptune's 10,800 square feet to Ajja's 1.800 Square feet? Creating gluten free bread- Imagine That? You will have to listen in to find out!     On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!    

"Would you rather be noticed for the food you make or simply make great food?' Alex Ricci is wrestling with that question but he's going to find out as he opens his own spot Prospects Craft Kitchenette! Prospects will open in October and inside this episode you will find out the secrets; Make sure you try the "masa-ball soup" How do you become a Chef for the community? What the heck is a shacket? Matt gives you the secret to fast track your way into heaven! Listen and enjoy!   On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!    

Sera Cuni is more than a chef, more than a community leader, she is a county leader. Here's how she enlightened the pod! How win Supermarket Stakeout, Guy's Grocery Games Why Gay men don't hit on Max? It's ok for restaurants to be closed at times. Who are the Les Dames d'Escoffier What The Community Fridge Program When was the best vintage in  California wine On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!    

As serious as we might take food, "it all turns to poop in 24 hours!" Pastry Chef & 6 time JBF nominee Cynthia Wong has a unique perspective on life and business. Here's what you will learn if you listen to Chef Cynthia on this episode? What is stopping you from reaching your dream? How is the London dining scene? Imagine the feeling of drinking champagne inside of a Fabergé egg? Who is on Goldbelly? Where to put yourself in order to succeed- a corner. When growing up Asian in the south wasn't so comfortable. On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!    

Chef Jason Lawless lived at the YMCA for 3 months in order to make ends meet as a chef at Tabla in NYC. Cut to modern day Chef Lawless has now helmed the kitchen at Cafe Parizade the Durham staple for 7+ years. Cafe Parizade is now in it's 33rd year & the OG of the Giorgio restaurant group! Chef Jason pushes the envelope and scratches his creativity itch with epic wine dinners (including the one he is doing with Matt on August 24th!) and; Far east funk of  Krill Memories of working for Floyd Cardoz The stigma of ordering Salmon To purchase tix to the South American wine dinner with Chef Jason and Matt click here- https://www.parizadedurham.com/event/south-american-wine-dinner/   On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our brand new Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.com