Podcasts about tastes

In this beginner-friendly episode, you will learn how to talk about different tastes in Persian — like sweet, salty, sour, bitter, and spicy. First, we introduce the words one by one, and then we use them in short dialogues so you can understand and practice them in real conversations.If you'd like to go further, you can access extra learning materials on our Patreon page, www.patreon.com/podgap, including vocabulary lists, worksheets, and transcripts of this episode. These resources will help you review and practice the words more effectively.If Podgap helps you with learning the Persian language, share it with your friends. That would mean a lot to us. We can be in touch by podgapp@gmail.com

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How do you spark new ideas for campaigns? This week on Got Marketing?, Mia answers two listener questions in a special Ask Me Anything episode. First up: Jemma asked how to spark fresh ideas for new campaigns. It starts with strategy, not random “inspo”. From there, creativity flows through constraints, cross-pollination, and looking well beyond your own industry. Think indie theatre, politics, pop culture, even behavioural science, because the best ideas never come from scrolling Instagram. Then, Mia answers Brooke's question about the realities of moving as a military spouse. Spoiler: it's not nearly as stressful as you might think. With Defence handling everything from packing to short-term accommodation, Mia shares her pro moving tips (including the one box you should always pack last and unpack first). The takeaway: Whether it's campaigns or moving house, the right systems and constraints actually make life easier, and sometimes even spark the best ideas.

It's easy to think WFPB eating is bland and tasteless. This couldn't be more untrue. Dr. Dan and Bob talk about how eating healthy foods that are full of flavors make WFPB eating sustainable.

Adam and Jordana 11a hour!

I have been hanging around the South Bay beaches since my youth. Maybe you caught my Instagram posts about how that happened. As a family, we spent much of our time in Hermosa Beach; I love the SoCal beach culture. There is an established group of restaurants under the moniker of Chef David Slay. He is a bit of an anomoly in that he has been a chef since his 20's (so well established in that sense), but at the same time, a rising star (usually an accolade for chefs just starting their career). Our conversation was fluid and full of insights. I have to say, sitting down with Chef David Slay for this episode of Wine Talks was a real eye-opener—and honestly, a relief in a business that's changing faster than most of us care to admit. We met up down in Hermosa Beach, a little outside my usual zone, which always seems to lend itself to looser conversation. There's no pretense with David; what you see is what you get, and that made for an episode full of straight talk. We kicked things off on common ground—hot yoga, of all things. You'd think two guys from the food and wine world would bond over Burgundy or beef carpaccio, but no, it's sweating it out in the same studio, talking about how houses and restaurants are being remodeled and how somehow, hot yoga becomes as much therapy as exercise. There's something grounding about that, and it set the tone for the rest of our conversation. What I appreciate about David is his clear-eyed view of the industry. He doesn't look at the shift in wine preferences or restaurant trends with nostalgia or bitterness. Instead, he recognizes that consumer tastes have changed, and he's made it a point to adjust right along with them. “I make wine for what the consumer wants, not for what my taste is,” he says—and you can tell he means it. That's rare. For some in the business, adapting is an insult to tradition. For David, it's just good sense. He describes older guests coming in with big Italians and Bordeauxs, while younger tables are ordering orange wine and lower-alcohol options. Rather than resist, he's leaned in, updating his own winemaking and keeping his wine lists relevant. David also spoke candidly about the business realities—shrinking wine lists, higher prices, and changing buying habits. The days of bragging about a 350-bottle inventory are gone; he's pared it down to 150 because that's what works now. What isn't moving gets cut, and what sells gets the spotlight. He's refreshingly honest about costs, average bottle prices, and even how certain cult wines just don't have the cachet with younger drinkers anymore. Running restaurants, building a wine brand, and surviving the post-COVID landscape takes more than passion. David's approach—focus on quality, pay your people right, and stay involved every day—seems to be the formula. I especially respect how he talks about his crew; he'd rather pay a dishwasher above the norm and keep staff long-term than deal with constant turnover. It's practical, but it's also the right thing to do. When we talked about food and wine, he's got the same data-driven but thoughtful outlook. He doesn't buy into the old dogma about pairings; instead, he sees the restaurant as a place where anything goes, as long as the customer has a good experience. Honestly, it was one of those episodes that reminded me what I like about this business—the moments where you drop the sales pitch and get real about what's working, what's not, and what it means to stay relevant without selling out. David Slay is exactly the kind of guest that keeps me hungry for the next conversation. Arthur J Website: https://thearthurj.com/ Slay Restaurants (Slay Steak & Fish House, Slay Italian Kitchen, Slay Hermosa, Fête French Bistro) Website: https://slayrestaurants.com/ Dragonette Cellars (mentioned as a Pinot Noir and Chardonnay producer) Website: https://www.dragonettecellars.com/ Daou Vineyards (DAOU Family Estates) Website: https://daouvineyards.com/ Caymus Vineyards (Wagner Family of Wine) Website: https://www.caymus.com/ Silver Oak Cellars Website: https://www.silveroak.com/ Phelps Insignia (Joseph Phelps Vineyards) Website: https://www.josephphelps.com/ Wine of the Month Club Website: https://www.wineofthemonthclub.com/ Greystone (The Culinary Institute of America at Greystone) Website: https://www.ciachef.edu/cia-california/ Chez Panisse (Alice Waters' restaurant, mentioned in context) Website: https://www.chezpanisse.com/ Moza (Osteria Mozza, Nancy Silverton) Website: https://www.osteriamozza.com/ Chateau Bailly (Château Bouscaut in Pessac-Léognan was likely meant, context: internship in Pessac-Léognan, Bordeaux) Website: https://www.chateau-bouscaut.com/   #winepodcast #restaurantindustry #ChefDavidSlay #PaulK #ManhattanBeach #HermosaBeach #winetrends #wineandfoodpairing #winelist #GenZWine #CaliforniaCuisine #restaurantbusiness #wineconsumption #hospitalityindustry #Frenchcooking #seasonalingredients #wineclubs #winebusiness #SlayWines #cheflegacy

Beef prices are definitely at the center of conversations from fast food companies to the growers on the land. Jill Welke visits with Andrew Coppin- cattle expert and CEO of Ranchbot. Coppin focuses on all aspects of beef production from weather to international influence from elements like New World Screw Worm and tariffs. He says with the way the weather's been treating ranchers in the west, the outlook for rebuilding the cattle herd gets dim. The cool weather trend continues this week around Wisconsin, but Stu Muck says the heat will return.Flyte Farms in Coloma is a unique and diverse operation. They have 700 head beef cattle, fresh market produce (potatoes and cabbage), You Pick, We Pick strawberries and blueberries, pumpkin picking, corn maze and more. Recently, they have become a wedding venue as well. Mikayla Flyte tells us the many ways the operation has benefited by being a member of Something Special From Wisconsin. Kiley Allan finds out why they're so supportive of the program and have become disciples of how it's helped them. Paid for by SSfW/WDATCP.ProFarmer Crop Tour wrapped up on Friday with record expectations for this year's corn crop. Soybeans look good too, but both crops face disease issues. Andy Peterson wraps up their findings.During this year's Taste of Madison Labor Day weekend. visitors will have a chance to sample goods from 7 Wisconsin farms that will be whipped into a culinary cup. The Compeer Food & Beverage Pairings tent will also feature some amazing creative chefs from Tricky Foods will be the masters of all the creations offered. Pam Jahnke finds out about the farms participating with Paul Dietmann from Compeer.See omnystudio.com/listener for privacy information.

Chris, Rob and John talk about their dogs' weird habits, discuss some suppliments you might already be taking and look at their reading habits. Also, hookahs, crypto toothbrushes (what?) and how they entertained themselves before the internet.   Enjoy!!

In the next episode of our annual What the Hell's summer book series, we are time traveling around the world with experimental archeologist, Sam Kean, who shares with us his latest science narrative novel, Dinner with King Tut: How Rogue Archaeologists Are Re-creating the Sights, Sounds, Smells, and Tastes of Lost Civilizations (Little Brown and […]

In the next episode of our annual What the Hell's summer book series, we are time traveling around the world with experimental archeologist, Sam Kean, who shares with us his latest science narrative novel, Dinner with King Tut: How Rogue Archaeologists Are Re-creating the Sights, Sounds, Smells, and Tastes of Lost Civilizations (Little Brown and […]

In the next episode of our annual What the Hell's summer book series, we are time traveling around the world with experimental archeologist, Sam Kean, who shares with us his latest science narrative novel, Dinner with King Tut: How Rogue Archaeologists Are Re-creating the Sights, Sounds, Smells, and Tastes of Lost Civilizations (Little Brown and Company, 2025). Sam took us on an adventure of the senses, back through the history of mankind and across the globe, from the Egyptian pyramids to the temples of Mexico. “Above all,” he writes, “I hope this book can reveal what unites us today with people from long ago, and help us understand that they were just people, no different than us.” WTH can we learn from living like those in the past? And WTH do caterpillars taste like? Sam Kean is the New York Times-bestselling author of seven books that combine history and science. His stories have appeared in The Best American Science and Nature Writing, The New Yorker, The Atlantic, and Slate, among other places, and his work has been featured on NPR. His books The Disappearing Spoon and The Violinist's Thumb were national bestsellers, and both were named an Amazon “Top 5” science books of the year. Find Dinner with King Tut: How Rogue Archaeologists Are Re-creating the Sights, Sounds, Smells, and Tastes of Lost Civilizations here.Find the transcript here.

While brioche buns and meat patties are aplenty in the annual Burger Wellington event, Krystal Gibbens looks at the options available for people who can't eat a classic burger for dietary reasons or who are looking for something unique.

Experimental archaeology is a field of study within archaeology that focuses on recreating past technologies, activities, and environments to better understand how people lived in the past.Sam Kean is the author of ‘Dinner with King Tut, How Rogue Archaeologists are Recreating the Sights, Smells and Tastes of Lost Civilizations' and an Experimental Archaeologist who has spent the last 5 years going around the world and understanding how people lived in Africa to the Roman Empire and Mesoamerica.He joins Seán to discuss.

“Come now, I will test you with pleasure; enjoy yourself.” But behold, this also was vanity. I said of laughter, “It is mad,” and of pleasure, “What use is it?”

Zibby chats with bestselling author Jess Johnston about PERFECT IS BORING (AND IT TASTES LIKE KALE), a hilariously candid, refreshingly self-aware, and deeply heartfelt exploration of letting go of perfectionism and finding connection through honesty. Jess and Zibby discuss motherhood's messiness, resisting the comparison trap, the power of supportive friendships, and the freedom that comes from showing up as you are.Purchase on Bookshop: https://bit.ly/4ozhummShare, rate, & review the podcast, and follow Zibby on Instagram @zibbyowens! Hosted on Acast. See acast.com/privacy for more information.

This week, down in the slimy, ever-squirming blackness of the BRIG, we have the Bram Stoker and Shirley Jackson Award nominated author of such acclaimed horror as Wake Up and Open Your Eyes, Kill Your Darling, Stay on the Line, What Kind of Mother, Ghost Eaters and much much more… he's two parts Vonnegut, one part Ellison… and like nine more parts tornado made of crazed weasels... it's Clay McLeod Chapman! Snag your copy of ACQUIRED TASTE at your local bookseller or from one of our favorites! And keep up with all things CLAY on his official website! ----------------------------------------Retro Ridoctopus is:• Parasite Steve (read)• 8-Bit Alchemy (listen) • Coopster Gold (join) • Nintenjoe (subscribe)----------------------------------------All original heavy metal music by Enchanted Exile

I was reminded, recently, of a great food place in Seattle that my good friend Anna, and I, had stumbled across a few years back.And it got me to wonder what other places I'd visited overthe years and the way I remember them for the food, but also, and maybe moreso, for the company.  Catch this and all episodes, YouTube clips, photos of every guest from past episodes, at mitchwonders.com And, from Mitch and the whole gang, THANK YOU!!

Episode 170 July 31, 2025 On the Needles 2:43 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Succulents 2025 Blanket CAL by Mallory Krall, Hue Loco DK in Himalayan Skies– DONE!!   Sophie Scarf by PetiteKnit, Haidmaiden Fine Yarns Camelspin in Tourmaline (70% Silk, 30% Camel)-- DONE!!   Rikke Hat by Sarah Young, Playful Day Yarns Funfetti DK in Blue Bonnet   SSAL Delectable Collectible Socks by Stephen West, Dark Omen Yarns Sock in Electric Minis (navy, royal, light blue with speckles, cream with speckles, cream) On the Easel 12:51 Painting flowers. Attempting to GROW flowers. Sculpting flowers. And sewing! Seamwork's Design Your Wardrobe class. On the Table 24:32   Earl grey = fruit loops at the Ice Cream Bar   Miso mushroom pasta and Creamy Miso potato salad from Pass the Plate by Carolina Gelen   Papardelle bolognese with lentils and sausage from Dinner Changing the Game by Melissa Clark (couldn't find good link although there are some similar ones out there if you search)   Chicken & gnocchi with sun-dried tomatoes and spinach.   Jagalchi field trip!   On the Nightstand 40:34 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you! The Knight and the Moth by Rachel Gillig Lady Macbeth by Ava Reid Worth Fighting For by Jesse Q. Sutanto Beautiful Summer by Cesare Pavese, trans by Peter Owen (1949) The Phoenix Pencil Company by Allison King   Heartwood by Amity Gaige Rich People Problems by Kevin Kwan Run for the Hills by Kevin Wilson   Bingo 1:03:36 Starts friday  may 23, ends Mon Sept 1 Need to post a photo of completed Bingo with #CCRRsummerbingo2025 to instagram or Ravelry.  Get a blackout for a second entry.    Monica: Summer book: Beautiful Summer Faraway place: phoenix pencil company Summery craft: sophie scarf   Cortney: Summer book: Heartwood Monica rec: Run for the Hills

Sports Daily Full Show 7 August 2025

In this episode, Sam and Calen talk about items on the menu, the importance of being creative when updating them, and how to adapt to changes in business and community needs.

Is your chest tight? Mind racing? Feel like you're spiraling or snapping for no reason? In this deeply soothing episode, I'm guiding you through powerful, science-backed rituals to calm anxiety at the root—not just mask the symptoms.As someone who's been through it (hello burnout, new motherhood, and all the pressure to keep it together), I'll walk you through what's really going on in your nervous system when you feel anxious, agitated, or numb—and how to reclaim your sense of peace, power, and presence in just minutes a day.If you've ever felt like “just calm down” doesn't work... this one's for you.What you'll get out of this episode… What anxiety really is (and isn't)—and why it's not all in your headHow to tell if you're in a trauma response or just overstimulatedThe hidden ways dysregulation shows up in your body (that most of us miss)4 evidence-based tools that shift your state in under 3 minutesWhy your nervous system sets the emotional tone for your whole homeThe truth about emotional safety, trauma loops, and “healing your lineage”This Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

Port wine comes from the Douro Valley, Spain. It wasn't long ago that we tasted a wine from the Douro Valley, Spain. The river continues west through Spain and runs directly through Portugal before it empties into the Atlantic Ocean at the City of Porto. This is Portugal's second largest city and the namesake of the wine. Port wine is highly regulated. No other area can produce “Port” wine. After the start of fermentation, and when about half of the sugar has been converted to alcohol, a spirit, normally brandy, is pumped into the juice to stop the fermentation. The result is a sweet and high-alcohol wine.There are two types of port; vintage port and tawny port. A vintage port will happen about 3 out of 10 years and happens when conditions are just right to produce the best port. These ports are produced and bottled after approximately two years. They are often ready to drink after 4 or 5 years, but can normally be aged for many years. Tawny port originally got its name from wine aged so long that it lost its red color and became a tawny brown or tan. Today it is typically labelled 10 or 20 years, or more. Tawny ports are normally smoother than vintage ports. According to the Oxford Companion to Wine, today, Tawny Ports are many times no older than a vintage port and may even include white ports or wine-making techniques to get the desired color.We also want to talk about two varietal wines. First is Tinta Roriz, which is what the Portuguese call Tempranillo. The second variety we want to talk about is Touriga Nacional. This is traditionally the main grape variety used in port wine, but is becoming a more important single varietal wine grape. It has also expanded to France, South Africa, Australia, and the US in recent years. Mainly because it is a heat-resistant grape variety. Tonight, we are enjoying:2019 Ermegeira Tinta Roriz MIA. It comes from the Lisboa region of southern Portugal and has 11.5% alcohol. I purchased the wine at Wine Styles for around $28. It is certified organic and suitable for vegans according to the website. Vivino says the wine is earthy, juicy cherry, boysenberry, Raspberry, slightly grippy. The grapes are lightly pressed to limit extraction. Only grapes from his own estate are used. All stainless steel used I production with no SO2 at all. 100% Tinta Roriz (aka Tempranillo)10 Year Old Kirkland Tawny Porto. I purchased at Costco for $16.99. Reverse Wine Snob says aromas of prunes, raisins, orange zest, caramel, toffee, some nutty notes, some bourbon and a good bit of heat. Tastes silky smooth, sweet, and fruity with raisiny fruit notes, more caramel, toffee, and nutty notes. Recommends a buy. Pair with a rich dessert. We both loved the Tinta Roriz and gave it a score of 4. This was produced in stainless steel so it is brighter than the typical tempranillo. To me it just tasted fresh and natural. The Port was good and we both enjoyed and we both scored it a 3. Had a very hot aroma, but was smooth and tasty for the most part. This is a nice price for a port and I would suggest you give it a try. You will need to be open to a strong and sweet dessert wine. Next week we are having a mystery show. Join us next week to see what wine we end up tasting.

We get in to our Mens Room Question: Intentional or not, what did you get a taste of?

Astros trainers finally make a game-saving play- just not the kind you'd expect, unless you're into dodging flying bats. The Texans' O-line is starting to find form, with training camp heating up, Pierce ramping up, and Robinson possibly bowing out. Oh, and Paul's had it with rage-bait sports pages... and he's not holding back. 

In this powerful episode of The Brave Table, I sit down with the incredible Sheen Gurrib—an Oxford and Cambridge graduate, creator of the viral “Dream, Girl” podcast, co-founder of the Professionelle Network, and entrepreneur using storytelling to shift narratives for women everywhere. From tracing her roots from Mauritius to going viral with her Michelle Obama clip to building a professional empire in Dubai, Sheen shares her journey of reinvention, community-building, and breaking down barriers.We explore what it means to show up authentically as a woman leader, the tension between heart and strategy, and how content creation is evolving in the age of AI. You'll walk away with deep reflections and practical wisdom to build your personal brand, create impact, and stop letting fear hold you back.What you'll get out of this episode… How to stop doubting your vision and start building what mattersA refreshing look at being single in your 30s, 40s, or 50sBehind the scenes of how Sheen's content went viral and why it workedLessons from building a 20,000+ strong women's network in DubaiTips for creators: monetizing content and staying consistent across platformsHow to lead with empathy without sacrificing standards or clarityA new lens on feminine leadership and what it takes to thrive in a male-dominated worldThis Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

Think back to when you were a kid and there was a type of vegetable you simply wouldn't go near, let alone eat. It might have been broccoli, Brussels sprouts or spinach for example. Or perhaps another type of food like seafood, which now as an adult you actually quite like, or can tolerate at least. It's not a coincidence; there are scientific explanations for why our taste preferences evolve with time. What tastes do children actually like most then? Does this hypersensitivity decrease with age then? Do other factors play a role in changing our food preferences? In under 3 minutes, we answer your questions! To listen to the last episodes, you can click here : ⁠Why do we get nightmares?⁠ ⁠Has the climate breakdown really begun?⁠ ⁠What is a frenemy?⁠ A podcast written and realised by Joseph Chance. First Abroad: 15/9/2023 Learn more about your ad choices. Visit megaphone.fm/adchoices

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What if one warm, spiced cup in the morning could calm your mind, energize your body, and ground your spirit—before the chaos of the day begins? In this cozy, soul-nourishing solocast, I'm taking you inside my sacred chai-making ritual. It's not just about the tea—it's about how one simple, daily ceremony can shift your entire nervous system and infuse your life with more calm, focus, and flow.From honoring my Indian roots to finding stillness in motherhood, this is the ritual that's kept me grounded through burnout, business, and babies. I'll walk you step-by-step through how I prepare my Ayurvedic chai from scratch—sharing the ancient wisdom of the ingredients, common mistakes to avoid, and how this morning pause can become your daily nervous system reset.What you'll get out of this episode… The exact step-by-step chai-making ritual I use every morningHow to use Ayurvedic spices to support your hormones, mood, and digestionWhy “ritual over routine” is the secret to nervous system healingThe real reason your chai might be throwing off your blood sugarSimple ways to turn your morning into a sacred pause—even if you're busy or burned outA peek behind the scenes of my new chai brand, Chai TonicsThis Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

Vinho Verde is one of the best-known wines from Portugal. It comes from the Northwest portion of Portugal. The area is green because of its Atlantic Ocean influences as well as denoting the “green” wine that is made from grapes that are less than fully ripe. It comes in both red, white, and rose'. The red wines are mostly consumed locally and is an extremely fruity wine. The white wines are typically blends made from a slew of local grape varieties. The area gets a lot of rain. The proximity to the ocean and the elevation is the two main influences on the vineyards. Tonight, we are enjoying:2024 Roseta Vinho Rose. I purchased at Trader Joe's for $5.99. The Now And Zin Wine website says the wine has a slight frizzante, and nose of ripe red strawberries and cherries, with floral notes in the background. Tastes of red fruit, with delicate citrus coming later. Very refreshing, especially with the slight carbonation.This wine is unique with a slight fiz (carbonation). It's main flavor is strawberry and cherry, but it is a subdued flavor and not over-powering. We both gave the wine a 3-rating. While it is not my type of wine, but I think some people would really enjoy. Next week we will start atwo-week exploration of Portugal.

Fluent Fiction - Japanese: New Tastes and Seed-Shooting Triumphs: A Festival of Firsts Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ja/episode/2025-07-29-22-34-02-ja Story Transcript:Ja: 夏の日差しが公園を鮮やかに照らしていました。En: The summer sun brightly illuminated the park.Ja: 色とりどりの屋台が並び、笑い声が空に響き渡ります。En: A colorful array of stalls lined up, and laughter echoed through the sky.Ja: 今日は理想郷の毎年恒例のスイカフェスティバル。En: Today was the annual Risoukyou Watermelon Festival.Ja: スイカの大きな山が、テーブルに並んでいます。En: A large pile of watermelons was arranged on the tables.Ja: ハルトはワクワクしながら会場にやってきましたが、心の中では少し不安でした。En: Haruto came to the venue with excitement but felt a little anxious inside.Ja: 「スイカってどんな味なんだろう？」と、彼は心の中でつぶやきます。En: "I wonder what watermelon tastes like?" he murmured to himself.Ja: 実は、ハルトはスイカを食べたことがありませんでした。En: In fact, Haruto had never tasted watermelon before.Ja: でも、彼には大きな目標があります。それはアイコを驚かせること。En: However, he had a big goal: to surprise Aiko.Ja: アイコは元気いっぱいです。En: Aiko was full of energy.Ja: 「さあ、ハルト！種飛ばしコンテストに参加しようよ！」と声をかけます。En: "Come on, Haruto! Let's join the seed spitting contest!" she called out.Ja: アイコの笑顔を見ると、ハルトの心も軽くなります。En: Seeing Aiko's smile lightened Haruto's heart as well.Ja: 「僕、やってみるよ！」と決意を固めました。En: "I'll give it a try!" he resolved.Ja: コンテストが始まりました。En: The contest began.Ja: 参加者たちは次々にスイカの種を飛ばします。En: Participants took turns spitting watermelon seeds.Ja: アイコも負けないように頑張っています。En: Aiko was doing her best not to be outdone.Ja: 「遥かに飛ばすぞ！」と彼女は意気込んでいます。En: "I'll send it flying far!" she exclaimed determinedly.Ja: そして、ついにハルトの番です。En: Then it was finally Haruto's turn.Ja: 「よし、やってみよう」と自分を励まし、初めてスイカを口にします。En: "Okay, let's do this," he encouraged himself, and tasted watermelon for the first time.Ja: 甘くてジューシーなスイカの味に、彼は少し驚きました。En: The sweet and juicy taste surprised him a little.Ja: ついに、種を吹き飛ばします。En: Finally, he blew the seed out.Ja: なんと、その種は遠くまで飛びました！En: Astonishingly, it flew far!Ja: 周りの人たちが拍手し、歓声をあげます。En: The surrounding crowd applauded and cheered.Ja: コンテストの結果、アイコが優勝しました。En: As a result of the contest, Aiko won.Ja: でも、みんなが話題にしているのはハルトの驚異的な一投です。En: But, what everyone was talking about was Haruto's amazing throw.Ja: アイコも「ハルト、おめでとう！楽しんでくれて良かった」と微笑みます。En: Aiko too smiled and said, "Haruto, congratulations! I'm glad you enjoyed it."Ja: ハルトは今日の経験を通じて、新しいことに挑戦することの楽しさを知りました。En: Through today's experience, Haruto learned the joy of trying something new.Ja: 「また来年も挑戦したいな」と心の中でつぶやきました。En: "I want to try again next year," he murmured to himself.Ja: 彼はもうスイカを食べることにも、何事にもチャレンジすることにも恐れなくなりました。En: He was no longer afraid of eating watermelon or taking on any new challenges.Ja: フェスティバルは続き、空には色とりどりの花火が上がりました。En: The festival continued, and colorful fireworks lit up the sky.Ja: 楽しい夏の思い出。En: A fun summer memory.Ja: その瞬間、ハルトは確かに新しい自分を感じていました。En: At that moment, Haruto definitely felt a new version of himself.Ja: 祭りの笑い声とともに、彼の冒険はまだまだ続きます。En: Along with the laughter of the festival, his adventure was far from over. Vocabulary Words:illuminated: 照らしていましたarray: 色とりどりstalls: 屋台echoed: 響き渡りますannual: 毎年恒例piled: 積まれるanxious: 不安murmured: つぶやきますdeterminedly: 意気込んでいますapplauded: 拍手しcheered: 歓声をあげますastonishingly: 驚異的resolved: 決意を固めましたparticipants: 参加者たちsurprise: 驚かせるcontest: コンテストexperience: 経験adventure: 冒険surrounding: 周りdetermination: 決意fireworks: 花火laughter: 笑い声enjoyed: 楽しんでadventurous: 冒険的juicy: ジューシーmemory: 思い出fuel: 燃えchallenge: 挑戦moment: 瞬間version: 自分

This week on The Brave Table, I sit down with the radiant Eliska Vaea, a feminine leadership mentor, ceremonialist, and spiritual teacher whose work has touched thousands of women around the world. Diagnosed with incontinence at just 16, Eliska turned what could have been a lifelong struggle into her sacred calling—guiding women back into the wisdom of their wombs and bodies. From professional athlete to global healer, her journey has taken her through 70+ countries, deep into ancient rites, shamanic teachings, and her own powerful womb-led awakening.In this powerful conversation, we dive into the magic of the feminine body, how to listen to the whispers of your womb, what true success looks like when it's not forced, and how high-performing women can finally soften and return to themselves. This episode is an invitation into your own rebirth—and trust me, you'll feel it.What you'll get out of this episode… The story behind Eliska's feminine awakening and how it changed her life foreverThe powerful (and often misunderstood) truth behind Kundalini awakeningsWhat womb-led leadership really looks like—and how it can shift your business, relationships, and fertilityWhy high-performing women are craving softness and how to give yourself permission to softenSimple daily rituals to connect with your womb and feminine essenceA redefinition of success that centers fulfillment, embodiment, and cyclical powerThis Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

This week, the category is food. The gay relationship with food as a bottom, struggles with shame eating, eating disorders, get-thin-quick diets, and the mental mind-fuck surrounding food will thoroughly be evaluated by host Raoni washburn.Follow The Raoni Washburn Show on:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠all @exposingmygay,Please subscribe to the "⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bossy Power Bottom Gay-Treon (Patreon)⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠" and get all things Bossy Power Bottom Productions' bonus content from over four shows! Don't forget to go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠raoniwashburn.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for any information you need on the show or Bossy Power Bottom Productions. While on the show website, look at the⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Bossy Power Bottom Catalog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and pick out your next piece for your upcoming gay or pride-related event. Do you have something you want Raoni to hear? Call in on the official Bossy Power Bottom hotline at 415 501 0401 and leave a message. Any other inquiries are received at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠mygayexpose@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ !

Paramount is canceling 'The Late Show with Stephen Colbert' after paying President Donald Trump $16 million for a segment he didn't like on another of their shows. Does that mean the network killed a historic TV franchise to appease the president of the United States or is something else afoot? Dive in with On Deadline. The show is hosted and produced by Lauren Barry and produced by Christy Strawser.

Does your home actually feel safe, or just look good for Instagram?In this soothing solocast, I share the powerful connection between your physical space and your emotional well-being. As a mom and nervous system educator, I've learned firsthand how even the tiniest environmental shifts can change everything—from our mood to how we show up in our relationships. If you're craving peace in the middle of chaos, this one's for you. No fancy remodels required—just intention, ritual, and a reminder that your calm is medicine.What you'll get out of this episode… Why cluttered or chaotic spaces signal danger to your brain—and how to stop the stress responseWhat a "calm corner" is (and how to create one in just 5 minutes)The connection between beauty, sensory rituals, and emotional regulationHow your nervous system absorbs energy from your environment, especially as a momDaily grounding rituals that anchor your nervous system (without adding more to your plate)How to create a healing home—even if you're in a tiny apartment, or on the goThis Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

Paramount is canceling 'The Late Show with Stephen Colbert' after paying President Donald Trump $16 million for a segment he didn't like on another of their shows. Does that mean the network killed a historic TV franchise to appease the president of the United States or is something else afoot? Dive in with On Deadline. The show is hosted and produced by Lauren Barry and produced by Christy Strawser.

Paramount is canceling 'The Late Show with Stephen Colbert' after paying President Donald Trump $16 million for a segment he didn't like on another of their shows. Does that mean the network killed a historic TV franchise to appease the president of the United States or is something else afoot? Dive in with On Deadline. The show is hosted and produced by Lauren Barry and produced by Christy Strawser.

What if the very memories that shaped your life had been hidden away by your brain—and one day, they suddenly returned?In this powerful and intimate episode, I sit down with author and mental health advocate Melissa Osorio, whose transformative journey has made waves in the world of psychedelic therapy and trauma healing. She is the visionary behind Hidden Memories: Discover What's Blocking You From Life and Love, a memoir-meets-self-help-book that blends personal narrative with tools to help you explore the origins of your emotional patterns. We go deep into the layers of trauma, how it gets stored in the body, how psychedelics played a role in her healing, and why success alone will never be enough to fill the void of disconnection from self.What you'll get out of this episode… How trauma hides in the body—and how to know if you've suppressed childhood memoriesWhy Melissa didn't remember her childhood until her 30s, and how ayahuasca changed thatThe difference between trauma therapy and psychedelic therapy (and when to use each)The unexpected role of sensual movement in healing emotional blockagesThe truth about “overachieving” and why it often masks deep emotional woundsWhat to consider before exploring psychedelic treatments for traumaHow Melissa's family healed together after uncovering generational traumaThis Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

Mitchell & The Dubs Cartel - Backdoor Fantasy Met her at her daughter's sweet sixteen Told me, “You're too young… but damn, you're lean.” She got wine breath and divorce dreams Ex-hubby left her, now she livin' clean Taught me how to roll with manicured hands Said “Call me Miss, but don't tell the fam” Now I'm sneakin' in while her girls are asleep All my boys smash the daughters - but I'm in too deep She said, “You're trouble, but you make me feel twenty” I said, “I'm broke, but I give good company” She got heels on and a silk robe swingin' Alexa playin' Marvin while the neighbors start ringin' She's my backdoor fantasy, in a towel and a tan Pourin' Chardonnay while I roll the gram All my friends brag, they got the daughters on tap But mama want me, and she don't hold back She's my heartbreak habit, daytime sin Said I taste like freedom and tonic with gin Poolside lover, secret queen She's the woman of my dreams in them ripped-up jeans Her ex still pays for the Lexus coupe But I drive her wild in a busted Subaru Her texts hit diff - no emojis, no games Just “door's unlocked” and a pic that's flames She call me “baby” in a whisper tone Cookin' eggs in her robe when we home alone I never stayed for love, just the way she moans Now I'm readin' her books and puttin' down my phone Is it wrong if it feels this right? Tastes like scandal, smells like spice I'm the reason she ain't cryin' at night I'm the candle she lights when she turns off the lights She's my backdoor fantasy, shoppin' in lace With a grown woman vibe and a teen-boy taste All my crew got stories ‘bout the girls next door But mama got the fire that I'm beggin' for Yeah, she's my love in the grey zone, Late night ringtone Says she's done with boys, but I make her feel grown I ain't just the side - I'm the plot twist prize While they brag on scraps, I dine where the soul lies

Now what do you like?

Mitchell & The Dubs Cartel - She Only Loves Me In The Summer She got sunblock on her shoulder, Tastes like mango and rum cola Ripped jean shorts and a loose band tee She said, “Boy, don't you catch no feels for me” She don't text back when the leaves turn brown Only hits me up when she's back in town By the shore with that look in her eye Like we never said goodbye She got a tan line heart and a no-strings soul She laughs like she's never getting old But when the fire dies, so do we Like sandcastles washed back to sea She only loves me in the summer Only wants me when it's hot We burn like vinyl in the backseat Then she's gone like she forgot It's a fling, not forever But damn, it feels so clever Yeah, she only loves me in the summer... And I let her We got beachside secrets, motel sheets Ocean waves and stolen beats She's barefoot dancin' through my mind A full moon kiss with no rewind I play cool but I'm losin' sleep She don't promise what she can't keep She's a postcard written in heat And I'm just the boy she sees between I never said it would last forever I'm just chasing the weather And baby, you knew the score... This love was made for the shore She only loves me in the summer Only when the sun's on blast We melt like ice on the boardwalk Then it's over way too fast It's a fling, not forever But we still surf that pleasure She only loves me in the summer... And I'll remember She said, “Don't fall too deep, babe... I'm seasonal.” And I said, “Yeah... but so is magic.”

What happens when you ditch the “perfect” life path and book a one-way ticket instead? In this bold and joyful episode, Dr. Neeta Bhushan sits down with travel content creator and pharmacist-turned-global-connector Dr. Nabila Ismail, founder of Dose of Travel. From navigating South Asian family expectations to launching a business by accident, Nabila shares how solo travel cracked her wide open—and how she's now helping hundreds of others do the same through curated group travel experiences.If you've ever craved reinvention, feared doing something alone, or wished you had deeper friendships in adulthood—this one's for you. Get ready for laugh-out-loud travel stories, powerful permission slips, and the courage to say yes to the unknown.What you'll get out of this episode… What most people get wrong about solo travel—and how to make it magicalThe link between loneliness, adult friendships, and curated travelWhy South Asian women face unique challenges (and power) in solo adventuresThe surprising career pivot that led to a sold-out travel businessBehind the scenes of planning group trips (including matchmaking!)How to budget travel smartly—even if you're broke, burned out, or in schoolWhy confidence, clarity, and self-trust skyrocket when you travel aloneNew rituals for adventure, community, and breaking cultural normsThis Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

You can have it all—healthy, delicious, and actually crave-worthy. This week, we're joined by the brilliant and bubbly Samah Dada—cookbook author, wellness creator, and the force behind the cult-favorite blog Dada Eats. She's here to prove that clean eating doesn't have to mean boring, and that indulgent recipes can still be nourishing. From her viral avocado cream pasta to the frozen date desserts that taste like Reese's, Samah shares her go-to summer staples, pantry must-haves, and the five spices that will change your cooking forever. We dive into her journey from The Today Show to building her own brand, how she healed her body after a PCOS diagnosis, and why flavor (and fun) are the key ingredients to feeling good. Whether you're cooking for a crowd, trying to eat cleaner, or just want to fall back in love with food, this episode is packed with practical hacks, thoughtful wellness tips, and inspiration to make your kitchen—and your life—a little more joyful. Mentioned in the Episode: Dada Eats Love to Cook It: 100 Plant-Based Recipes for Everyone at Your Table An Anti-Inflammatory Cookbook by Samah Dada Dada Eats Recipes Dada Eats Blog Dada TV Alien Eau de Parfum by Mugler  REVLON Super Lustrous Lipstick in Smoky Rose MERIT Beauty Shukette Restaurant NYC A Sony Music Entertainment production.  Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcasts and follow us at @sonypodcasts  To bring your brand to life in this podcast, email podcastadsales@sonymusic.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

What if everything you thought you knew about ambition was wrong? In this powerful episode of The Brave Table, Dr. Neeta Bhushan is joined by award-winning executive coach, leadership trainer, and author of The Ambition Trap, Amina AlTai. Together, they unpack the hidden wounds that fuel overachievement, the cultural and systemic pressures we mistake for personal failure, and how to redefine ambition as a source of healing and alignment rather than burnout.Whether you're a high-achieving woman, a child of immigrants, or simply tired of chasing external validation, this conversation will shift how you view success, purpose, and your worth. Tune in for a liberating reframe on hustle culture, and discover how to lead from wholeness, not wounding.What you'll get out of this episode… The surprising reason your ambition might be hurting you more than helpingHow to spot the 5 core emotional wounds that keep high-achievers stuck in burnoutWhat it actually looks like to lead and live from wholeness, not traumaA real conversation about how identity, culture, and systems shape your hustleThe quiet ways women burn out while still appearing “successful” on the outsideWhy we confuse contentment with complacency—and how to embrace both ambition and peaceConnect with AminaWEB / www.aminaaltai.com/IG / @aminaaltai LINKEDIN / www.linkedin.com/in/aminaaltaiBOOK / https://www.amazon.com/Ambition-Trap-Chasing-Start-Living/dp/0593655303 This Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

What if the secret to reclaiming your peace and power didn't require a 2-hour self-care routine—but just a few moments of stillness, intention, and warmth?In this deeply grounding solocast, I'm pulling back the curtain on the morning ritual that changed my life. It's not a complicated checklist or a hacky productivity trend—it's a soul-nourishing ritual rooted in Ayurveda, neuroscience, and emotional attunement. If you're a woman on the go who wakes up already feeling behind, this is your invitation to stop doing and start being—before the world gets to you, you get to you.And if you're ready to stay rooted in your rituals, I've created the Chai Tonics Ritual Starter Kit — crafted to help you lead with presence, peace, and pleasure, even in the middle of your busiest days. Only 100 kits available — get yours now → https://neetabhushan.com/ritual What you'll get out of this episode… What it actually means to "reclaim your morning"—and why it matters more than everHow I broke my old routine of waking up in stress and started the day in peaceThe simple 4-part ritual that transformed my energy in less than 10 minutesWhy nervous system safety is the foundation for productivity, focus & joyThe difference between routine and ritual—and why the latter sticksHow to create your own sacred morning, no matter how chaotic life isTry some nourishing chai recipes to start your morning rituals, download my free 12-month Sip & Soothe calendar → ⁠neetabhushan.com/chaitonics⁠This Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

What if the very thing that made you feel like an outsider was the seed for a global movement?This week, Dr. Neeta Bhushan sits down with powerhouse community builder and founder of Filipino on the Rise, Krystl Fabella. From growing up disconnected from her cultural roots to becoming the voice and face behind one of the most powerful diasporic movements of our time, Krystl shares the raw, real journey of navigating belonging, loneliness, burnout, and leadership as a woman of color and digital entrepreneur.In this deeply moving conversation, they unpack the real costs of being a founder, the unspoken loneliness of community leaders, and the revolutionary power of storytelling, visibility, and choosing to show up imperfectly. Whether you're a creative, community builder, or woman navigating identity, this episode will leave you inspired to build from your pain and root into purpose.What you'll get out of this episode… What it actually takes to build community (hint: it's not just throwing events)The unexpected dark side of being a founder and community leaderHow loneliness hides behind success—and what to do about itThe exact three tenets that create thriving, long-lasting communitiesWhy your story—and your voice—matter more than you thinkHow to transform your pain of invisibility into a movement of belongingThis Episode is Powered by Health NagMeet your new daily glow-up: Health Nag's Bioactive Collagen Jelly—the world's first collagen with Types I, II, III & IV for full-body support (skin, gut, joints & more).Tastes amazing. Absorbs fast. One spoon a day = science-backed resilience from the inside out.

We take you to two iconic hot dog joints in Detroit and New Jersey to find out what makes them special. Plus Kenji Lopez-Alt schools us on the science of deep-fried hot dogs, and Dan's parents make a special cameo.This episode originally aired on June 26, 2016, and was produced by Dan Pashman and Anne Saini, edited by Shoshana Gold, and mixed by Chase Culpon. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

The 2025 NBA Draft is in the books and the first major phase of the offseason is over. What can we make of the Denver Nuggets and their place in the new look Western Conference? What do we make of the new trades? Where do the Nuggets fall in the west next year? Plus we are joined by CT Fazio for his excellent draft analysis. Adam Mares, Duvalier Johnson. and D-Line Co. come to you LIVE from the DNVR Bar to break down everything you need to know in this edition of the DNVR Nuggets Podcast!Start - 0:00CT Fazio joins the show - 3:15Tamar Bates - 7:00Vogt-ing time - 19:20Free Agency? - 27:15Was it a small feeling draft? - 33:30Did the Nuggets get the best option for them? - 46:30Superchats - 57:40

Bruce Brown is a Denver Nuggets Legend. Larry nance Jr. Is a Jokic appreciator. So who should the Denver Nuggets target with their limited cap flexibility? Nuggets VP Ben Tenzer says the team will be more active in free agency than in the trade market, so let's look at available free agent options. The DNVR Nuggets podcast team discusses the potential options. 0:00 Start2:15 Welcome in6:00 Free Agents17:48 Reyne Smith22:30 Curtis Jones26:15 Summer League32:28 Free Agency targets 

The DNVR Nuggets crew is live for the 2024 NBA Draft! While the Denver Nuggets don't currently have a pick, there's still plenty to cover — and plenty at stake. Join us as we react in real time to all the draft action, track any Denver Nuggets trade rumors, and  the promotions of Ben Tenzer and John Wallace shape the Nuggets' strategy in the new CBA era.What's next for Nikola Jokić and Jamal Murray? Will Michael Porter Jr. or Aaron Gordon be on the move? Could Denver buy into the second round? We'll also discuss player development, offseason priorities, and how the Nuggets can improve their bench and support core through internal growth and savvy additions.Live from the DNVR Bar, this is your go-to live stream for all Denver Nuggets draft night reactions, rumors, and analysis. Let's get into it.#DenverNuggets #NBADraft #Jokic #JamalMurray #NuggetsOffseason #DNVRNuggetsJoin Adam Mares, Brendan Vogt, Andre Simone, CT Fazio and more as we watch it all go down.