Podcasts about Tattersall

Old Fashioned Football Podcast hosts J Mark and Merr sit down with Dan Oskey, the co-founder of Tattersall Whiskey, for an insightful discussion about the origins, processes, and philosophies behind one of Minnesota and Wisconsin's distinguished distilleries. The conversation covers everything from the unique flavors of Tattersall Distillery's offerings to the sustainability efforts in the new River Falls facility. For those who appreciate the craft of whiskey, this episode is a deep dive into how passion and innovation can harmonize to create exceptional spirits.A Deep Dive into TatterSall WhiskeyThe episode kicks off with an introduction to the unique Tattersall distillery whiskey varieties. Focused particularly on the Minnesota Rye. Dan shares that their rye uses 85% rye grain and 15% malted rye. This is entirely crafted from local Minnesota ingredients. He explains the flavor profile to the hosts. This includes black pepper spice and subtle cocoa bean notes that characterize their rye, making it perfect for cocktails or a neat sip.Tattersall's philosophy centers around using locally sourced grains. This includes rye and other key ingredients to enhance the complexity and authenticity of their products."We have a great soil and climate here," Dan notes, emphasizing the importance of sustainable and local farming partnerships, such as their long-standing collaboration with Dale Anderson of Cambridge, Minnesota.A Journey to DistillationDan told Old-Fashioned Football about his journey to establishing Tattersall. He reflects on his early years as a bartender, where he developed a passion for crafting every element behind the bar. His transition to distilling was sparked by a childhood friend's proposal to create something more than just cocktails — to distill the spirits themselves.For Dan, distilling was a natural progression. After bartending and creating small-batch bitters and sodas, the idea to open a distillery allowed him to bring everything full circle. He recounts the reunion with Jon Keidler, a childhood friend turned business partner. Jon came to dinner at his restaurant and proposed the idea of starting the distillery together. Jon, with his investment background, had a business plan ready, and Dan's expertise in flavor and distillation made them the perfect team.Tattersall's New Home: River FallsOne of the most exciting advancements for Tattersall is their move to River Falls, Wisconsin. As Dan and the team sought to expand and optimize operations, they settled in a repurposed former Shopko building. This new facility is not just larger but also beams with sustainability efforts. This includes the largest solar array of any distillery in the country, water reclamation systems, and zero waste operations.Dan proudly describes the facility as perhaps the greenest distillery in America. Tattersall's commitment to sustainability is enhanced by its involvement in the White Oak Initiative. This is an effort to plant American white oaks necessary for future barrel production.Exploring the Tattersall Product LineThe conversation also ventures into Tattersall's diverse product offerings. This includes unique launches like their toasted coconut avi, lauded for its innovative combination of botanical ingredients. There's something for everyone at Tattersall, including their award-winning absinthe and canned cocktails.Dan explains how Tattersall approaches canning by lowering alcohol content for more refreshing, sessionable drinks. This includes their blueberry basil vodka collins, which has become a popular favorite. Though the whiskey peach tea didn't find its footing in the initial launch, it remains a hidden gem beloved by its loyal fans.An Invitation to VisitTattersall doesn't just want people to buy their products—they want to welcome them to the distillery itself. With events ranging from free mini margaritas on Cinco de Mayo to broader public tours, Tattersall ensures a visit is worth every minute.The distillery offers tastings of their complete product line. Their unique design features a tasting bar and dining area, emphasizing their mission of offering hospitality through flavor and experience.ConclusionWhether you're a whiskey enthusiast, a curious spirit aficionado, or someone just discovering the depth of craft distillation, the story of Tattersall Whiskey is one of passion, precision, and progress. Their varieties offer complex tasting notes. Nurtured through sustainable practices and local sourcing—truly embodying the notion that flavor is hospitality.Head to River Falls for an experience of a lifetime, or explore their offerings via their website. Tattersall welcomes you to taste beyond the ordinary, offering a delightful adventure in every bottle. Exclusive SGPN Bonuses And Linkshttp://linktr.ee/sportsgamblingpodcastFollow The Sports Gambling Podcast X/Twitter - https://x.com/GamblingPodcastInstagram - https://www.instagram.com/sportsgamblingpodcastTikTok - https://www.tiktok.com/@gamblingpodcastFacebook - http://www.facebook.com/sportsgamblingpodcastFollow The Sports Gambling Podcast HostsSean Green - http://www.twitter.com/seantgreenRyan Kramer - http://www.twitter.com/kramercentricGambling problem? Call 1-800-GAMBLER CO, DC, IL, IN, LA, MD, MS, NJ, OH, PA, TN, VA, WV, WY Call 877-8-HOPENY or text HOPENY (467369) (NY) Call 1-800-327-5050 (MA)21+ to wager. Please Gamble Responsibly. Call 1-800-NEXT-STEP (AZ), 1-800-522-4700 (KS, NV), 1-800 BETS-OFF (IA), 1-800-270-7117 for confidential help (MI)

Old Fashioned Football Podcast hosts J Mark and Merr sit down with Dan Oskey, the co-founder of Tattersall Whiskey, for an insightful discussion about the origins, processes, and philosophies behind one of Minnesota and Wisconsin's distinguished distilleries. The conversation covers everything from the unique flavors of Tattersall Distillery's offerings to the sustainability efforts in the new River Falls facility. For those who appreciate the craft of whiskey, this episode is a deep dive into how passion and innovation can harmonize to create exceptional spirits.A Deep Dive into Tattersall WhiskeyThe episode kicks off with an introduction to the unique Tattersall distillery whiskey varieties. Focused particularly on the Minnesota Rye. Dan shares that their rye uses 85% rye grain and 15% malted rye. This is entirely crafted from local Minnesota ingredients. He explains the flavor profile to the hosts. This includes black pepper spice and subtle cocoa bean notes that characterize their rye, making it perfect for cocktails or a neat sip.Tattersall's philosophy centers around using locally sourced grains. This includes rye and other key ingredients to enhance the complexity and authenticity of their products."We have a great soil and climate here," Dan notes, emphasizing the importance of sustainable and local farming partnerships, such as their long-standing collaboration with Dale Anderson of Cambridge, Minnesota.A Journey to DistillationDan told Old-Fashioned Football about his journey to establishing Tattersall. He reflects on his early years as a bartender, where he developed a passion for crafting every element behind the bar. His transition to distilling was sparked by a childhood friend's proposal to create something more than just cocktails — to distill the spirits themselves.For Dan, distilling was a natural progression. After bartending and creating small-batch bitters and sodas, the idea to open a distillery allowed him to bring everything full circle. He recounts the reunion with Jon Keidler, a childhood friend turned business partner. Jon came to dinner at his restaurant and proposed the idea of starting the distillery together. Jon, with his investment background, had a business plan ready, and Dan's expertise in flavor and distillation made them the perfect team.Tattersall's New Home: River FallsOne of the most exciting advancements for Tattersall is their move to River Falls, Wisconsin. As Dan and the team sought to expand and optimize operations, they settled in a repurposed former Shopko building. This new facility is not just larger but also beams with sustainability efforts. This includes the largest solar array of any distillery in the country, water reclamation systems, and zero waste operations.Dan proudly describes the facility as perhaps the greenest distillery in America. Tattersall's commitment to sustainability is enhanced by its involvement in the White Oak Initiative. This is an effort to plant American white oaks necessary for future barrel production.Exploring the Tattersall Product LineThe conversation also ventures into Tattersall's diverse product offerings. This includes unique launches like their toasted coconut avi, lauded for its innovative combination of botanical ingredients. There's something for everyone at Tattersall, including their award-winning absinthe and canned cocktails.Dan explains how Tattersall approaches canning by lowering alcohol content for more refreshing, sessionable drinks. This includes their blueberry basil vodka collins, which has become a popular favorite. Though the whiskey peach tea didn't find its footing in the initial launch, it remains a hidden gem beloved by its loyal fans.An Invitation to VisitTattersall doesn't just want people to buy their products—they want to welcome them to the distillery itself. With events ranging from free mini margaritas on Cinco de Mayo to broader public tours, Tattersall ensures a visit is worth every minute.The distillery offers tastings of their complete product line. Their unique design features a tasting bar and dining area, emphasizing their mission of offering hospitality through flavor and experience.ConclusionWhether you're a whiskey enthusiast, a curious spirit aficionado, or someone just discovering the depth of craft distillation, the story of Tattersall Whiskey is one of passion, precision, and progress. Their varieties offer complex tasting notes. Nurtured through sustainable practices and local sourcing—truly embodying the notion that flavor is hospitality.Head to River Falls for an experience of a lifetime, or explore their offerings via their website. Tattersall welcomes you to taste beyond the ordinary, offering a delightful adventure in every bottle. JOIN the SGPN community #DegensOnlyExclusive Merch, Contests and Bonus Episodes ONLY on Patreon - https://sg.pn/patreonDiscuss with fellow degens on Discord - https://sg.pn/discordDownload The Free SGPN App - https://sgpn.appCheck out the Sports Gambling Podcast on YouTube - https://sg.pn/YouTubeCheck out our website - http://sportsgamblingpodcast.comSUPPORT us by supporting our partnersUnderdog Fantasy code SGPN - Up to $1000 in BONUS CASH - https://play.underdogfantasy.com/p-sgpnRithmm - Player Props and Picks - Free 7 day trial! http://sportsgamblingpodcast.com/rithmmRebet - Social sportsbook - 100% deposit match promo code SGPN in your app store! ADVERTISE with SGPNInterested in advertising? Contact sales@sgpn.io FOLLOW The Sports Gambling Podcast On Social MediaTwitter - http://www.twitter.com/gamblingpodcastInstagram - http://www.instagram.com/sportsgamblingpodcastTikTok - https://www.tiktok.com/@gamblingpodcastFacebook - http://www.facebook.com/sportsgamblingpodcast FOLLOW The Hosts On Social MediaSean Green - http://www.twitter.com/seantgreenRyan Kramer - http://www.twitter.com/kramercentric Gambling problem? Call 1-800-GAMBLER CO, DC, IL, IN, LA, MD, MS, NJ, OH, PA, TN, VA, WV, WY Call 877-8-HOPENY or text HOPENY (467369) (NY) Call 1-800-327-5050 (MA)21+ to wager. Please Gamble Responsibly. Call 1-800-NEXT-STEP (AZ), 1-800-522-4700 (KS, NV), 1-800 BETS-OFF (IA), 1-800-270-7117 for confidential help (MI)================================================================Watch Old-Fashioned FootballYouTube - www.youtube.com/@Old-FashionedFootball Follow Old-Fashioned Football On Social MediaTwitter - http://www.twitter.com/OldFashionedFBInstagram – www.instagram.com/oldfashionedfootballpodcastFollow The Hosts On Social MediaMiranda - http://www.twitter.com/themirmarkJustin Mark - http://www.twitter.com/JMarkFootball

Sun 20 Apr | 18:00 | Matthew 28:1-10

Sun 20 Apr | 18:00 | Luke 6: 46-49

Steph is back from Japan. In this episode, the Weekly Dish speak with Bentley Gillman from Tattersall about their upcoming Arbor Day celebration! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Steph is back from Japan. In this episode, the Weekly Dish speak with Bentley Gillman from Tattersall about their upcoming Arbor Day celebration! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sun 30 Mar | 18:00 | Esther 4:10-17

Sun 9 Mar | 10:30 | Genesis 3:1-15

From the cut line to the winner's circle, the PGA Tour has a brand new champion at the Cognizant Classic in the Palm Beaches as a depleted field masters a usually windy PGA National.At the South African Open, a rain soaked shortened tournament resulted in a new winner on the DP World Tour and another countryman winning their national title.The PLAYERS is just two weeks away, and while LIV golfers have been shut out of the biggest payday on the PGA Tour, one former player has gotten himself back into the field.The LPGA's HSBC Women's Open is the unofficial Asian Major, and you can now add that trophy to the case of Hall of Famer Lydia Ko.The PGA TOUR heads to the Arnold Palmer Invitational, and the time of year when Scottie Scheffler dominates.This week's guest is a perennial Top 100 Golf Coach Jon Tattersall. Jon chats with Alex from the PGA Show back in January, sharing insight on how technology is an important part of the coaching process, what's really happening with the grinders on the PGA Tour, and more.March Madness is coming and Alex and Michael care most about their mid-major alma mater and their chances of doing what mid-majors only dream of.Michael's New York Giants had a horrible season, and now have a completely empty quarterback room as they enter free-agency. What's more surprising is that the Giants are considering adding a former Jet to their roster--Aaron Rodgers.As the guys #AlwaysEndWithFood, Alex checks out a world famous BBQ joint, while Michael tries the newest Coca-Cola Orange Cream live. Support our friends!Use our special link - https://zen.ai/thecourseoflife - to save 30% off your first month of any Zencastr paid plan. Watch us on YouTube: http://bit.ly/3qvq4DtListen + Love + Subscribe: www.courseoflifepodcast.comSupport the First Tee - Greater Austin: https://bit.ly/3n09U4IJoin us on Facebook: http://bit.ly/2NpEIKJFollow us on Instagram: https://bit.ly/2QJhZLQ

Sun 16 Feb | 10:00 | 1 Kings 19:11-13 7 Luke 5:15-16

Sun 25 Jan | 10:00 | Psalm 119:9-16 & Matthew 7:24-29

Sun 12 Jan | 18:00 | Matthew 6:24-34

Boris-Becker-Academy in Hochheim vor dem Aus, Urteil gegen Fußballtrainer Sven B. gefallen und der Wiesbadener Bürgersaal Tattersall öffnet wieder. Das und mehr heute im Podcast. Alle Hintergründe zu den Nachrichten finden Sie hier: https://www.wiesbadener-kurier.de/lokales/kreis-main-taunus/landkreis-main-taunus/hochheim-steht-becker-academy-vor-der-zerschlagung-4198142 https://www.wiesbadener-kurier.de/panorama/aus-aller-welt/missbrauchsprozess-gegen-sven-b-heute-faellt-das-urteil-4182671 https://www.wiesbadener-kurier.de/lokales/wiesbaden/stadt-wiesbaden/wohnungen-in-delkenheimer-baugebiet-werden-schneller-fertig-4179267 https://www.wiesbadener-kurier.de/lokales/kreis-rheingau-taunus/taunusstein-kreis-rheingau-taunus/taunusstein-ebnet-weg-fuer-neue-katzenschutzverordnung-4195050 https://www.wiesbadener-kurier.de/lokales/wiesbaden/stadt-wiesbaden/tattersall-will-events-wieder-ins-herz-der-stadt-holen-4181809 Ein Angebot der VRM.

The sermon from the Friday night service on the 18th of October, 2024 

Sun 24 Nov | 18:00 | 1 Corinthians 12:1-11

„Es fehlte die Kontinuität, die der Immobilienmarkt eigentlich braucht“: Susanne Tattersall ist eine Property Managerin mit Herzblut. Mit Tattersall Lorenz ist sie eine der bestimmenden Player im deutschen Markt, mit talyo, ihrem – wie sie es nennt – Startup auch im Wohnbereich unterwegs. Die Bandbreite dieses Podcastes ist riesig: Ich spreche mit Susanne über die neue Bedeutung des Property Managements nach der Zeit, in der es eigentlich immer nur um Transaktionen und die Pflege neuer Datenräume ging, über Nachhaltigkeit, die eben nicht mehr nur im Fassadebemalen für einen Vervielfältiger besteht. Es geht um neue Anforderungen an Honorare, Reportings, die Herausforderungen, die damit in ihrem Team aufkommen. Wirklich mit Not umzugehen, sei etwas ganz anderes, das müsse auch thematisiert werden. Meint: Konjunkturelle Entwicklungen zu thematisieren sei wichtig. Susanne erklärt, was es mit dem Pre-Property-Management beispielsweise im PANDA in München auf sich hat, wie das neue Berufsbild eines Communication Managers aussieht und warum der Beruf des Property Managers geschützt werden muss. Es geht um Office-Mieten und die Erwartung der stetigen Steigerung, über die Weisheit auf Löffeln und warum Susanne keine Quotenfrau ist. Was das alles mit Bier und Pferden zu tun hat: Wie immer ist der IMMOBILÈROS-Podcast auch eine kleine Wundertüte.

Send us a textWhat if you could stumble upon treasures worth hundreds of dollars while enjoying a family adventure? Join us as we recount our incredible journey through Winton, the heart of Outback Queensland, where we explore a blend of natural wonders, historic charm, and unforgettable family moments. From Jasper's birthday celebrations to the thrilling tales of dinosaur discoveries, our love for Winton grows with each visit, and we're excited to share our top 10 must-see attractions with you. You'll hear about the joys and challenges of parenting on the road, and why safety, including car seat checks, remains a priority on our travels.Our adventure kicks off with a breathtaking sunset tour of the Rangelands cattle station, guided by the charming Vicky. Experience the tranquility of the outback landscape, enriched with stories and delightful refreshments that make Winton's hospitality genuinely special. Relive the unique spirit of Winton through its historic pubs and vibrant social scene — we promise you'll want to join us in planning a pub crawl of your own. Whether it's the vibrant performances of the Crackup Sisters or the welcoming atmosphere of Tattersall's Caravan Park, Winton's community vibe is something you won't want to miss.As we journey through the lesser-traveled roads, we uncover the unique charm that makes Winton a standout destination. From opal fossicking at Opalton to capturing the perfect selfie at Winton's iconic signs, the town is filled with delightful surprises. Join us as we explore the interactive art of the musical fence, and get ready for our upcoming opal hunting adventure. Remember, happiness is not just a destination — it's a way of travel, and we encourage everyone to dream big, cherish their loved ones, and embrace the joy in every journey.Subscribe to Jasperoo - https://www.youtube.com/channel/UCceGx3esRSQBYZfWvf4KVtw Our YouTube channel www.youtube.com/thefeelgoodfamily has a new destination video every Tuesday night at 7.30pm (AEST). We would love to connect with you on Facebook, Instagram and our website www.thefeelgoodfamily.com Our Family Travel Australia Podcast is now LIVE and available on all podcast platforms, with a new episode aired every Friday night 8:30pm [AEST].

Sun 27 Oct | 18:00 | Acts 8:26-40

Sun 13 Oct | 18:30 | John 4:4-30

Alexandra Marshall Live features exclusive international guests, bringing world affairs to your home. Watch ‘Alexandra Marshall Live' live and on demand on ADH TV, Tuesdays & Thursdays 9PM AEST. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textWe had the pleasure of interviewing Euan in his studio, where we were immersed in his incredible artworks and drawings. Euan shared insights into his life as an artist, his views on the art world, and his creative process. With a career spanning over 50 exhibitions and numerous accolades, his achievements speak for themselves. See more below!  Thanks for your time Euan. Euan is represented by King Street on William in Sydney. Euan and photographer Craig Potton have collaborated on a stunning hardcover book ‘Look Out', capturing the awe inspiring landscape and thought-provoking human connection to the iconic Southern Alps of New Zealand.Available now with signed limited edition etching. Contact the gallery via email art@kingstreetgallery.com.Euan is also represented by Niagara Galleries in Victoria, Bowen and PG Galleries in NZ. 'Euan Macleod was born in Christchurch, New Zealand in 1956. He was awarded a Diploma of Fine Arts (Painting) by the Ilam School of Fine Arts, Canterbury University, in 1979, before moving to Sydney in 1981. He has held more than fifty solo shows in New Zealand and Australia and has taken part in numerous group exhibitions in Australasia and internationally.Euan's work is represented in many private and public collections, including the National Gallery of Australia, Te Papa Tongarewa Museum of New Zealand, and the Metropolitan Museum, New York. Euan has won art prizes in Australia, including the Archibald in 1999, the Sulman Prize in 2001, the Blake Prize in 2006, the New South Wales Parliament's inaugural Plein Air painting prize in 2008, the Tattersall's Landscape Prize in 2000 and 2009, the Gallipoli Art Prize, 2009, and the King's School Art Prize in 2011.In 2010 Piper Press, Sydney, published a monograph, Euan Macleod: the Painter in the Painting, written by Gregory O'Brien. Surface Tension: the art of Euan Macleod 1991-2009, a Tweed River Art Gallery touring exhibition, curated by Gavin Wilson, toured six regional Australian galleries, beginning at the S H Irvin Gallery, Sydney, in November 2010.The touring exhibition, Euan Macleod - Painter, curated by Gregory O'Brien, travelled to several New Zealand regional galleries between 2014 and 2017.​In 2019 Macleod collaborated on High Wire, a book of drawings and words, with Lloyd Jones. It was published in 2020.' -Euan Macleod website 

Behind Mixly Cocktail Co. is a group of friends. Some met in college, others through work, but they all came together with their shared love of craft cocktails and thought they could offer a complex craft cocktail base that you could make at home. Whether you are making Mocktail or Cocktails, any of Mixly's 7 cocktail varieties or their new Spritz line will transport you to a craft cocktail bar experience at home.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.EPISODE TRANSCRIPT :Stephanie [00:00:16]:Hello, everybody, and welcome to dishing with Stephanie's dish. This is a Minnesota maker edition, which are always extra special to me because it's how I got started in the podcast space. I'm here with Jonna Rosbach, and she is the founder of Mixley, which is a we'll call it a cocktail concentrate. Is that what you would call it, Johnna? I think Johnna?Johnna [00:00:36]:I think you could. I mean, we still refer to it as a mixer, but it certainly is more concentrated than typically what you find on shelf.Stephanie [00:00:44]:And what it is is this delicious fruit forward mixer that you can mix with mocktails. You can have it in a cocktail. You can have it with sparkling wine. You can just have it with, you know, soda pop, really. If you wanted to have it with 7 Up, it would be equally delicious. What made you think that, like, this was a place in the market that there was a hole that you could fill with this product?Johnna [00:01:12]:So there was a couple things. I think the the first area was, well, we all we started the journey, when we set out to you know, wanting to do our own business, and we love the idea of cocktails. Me and my business partners, we love cocktails, and just kind of the faucet making great cocktail. And then we went to the shelf to see you know, curious what our mixers like these days. Yeah. And we were shocked to see, oh, oh my gosh.Stephanie [00:01:40]:There's bad.Johnna [00:01:41]:Bad. Really bad. Bad ingredients, bad branding, bad flavors, same old flavors. And so we were just really excited. 1, I think just let's clean up the ingredient deck. Like, we all know in every other beverage category, we've evolved. So let's 1, step 1. 2, let's bring exciting flavors, like what you would want to see at a craft, you know, at a great bar, at a you know, getting a craft cocktail.Johnna [00:02:06]:And then I think 3rd, this was I was pregnant at the time. The kind of sober, curious, any movement was just coming. So, like, let's make this versatile. Let's make this for everyone. So whether you're drinking or you're not, you can really make it your way and, you're not no one's having to feel left out, you know, if they're not drinking alcohol.Stephanie [00:02:27]:I think a lot of products too thought that they were gonna deliver on that message, but then kind of few did. Because if you weren't having them with alcohol, some of them didn't have the flavor punch. Others, if you were drinking them strictly as a mocktail, they were a little too much. Like, you guys really seem to hit the right balance. So go through your flavor profile because you've been pretty consistent too.Johnna [00:02:54]:Yeah. It's really about a balanced cocktail. So you're gonna have you know, you want the balance of the sweetness. So obviously, or tartness. Right? So the fruit, whether like the strawberry, pomegranate, you're gonna have some of that tartness. We wanna balance that then with a honey. So we used a honey in our simple syrup base, and that is really just gonna create a more balanced sweetness versus cane sugar can be really intense. And then the benefit to a lot of people do, you know, prefer honey as a sweetener these days over cane sugar and then acid.Johnna [00:03:28]:So, obviously, it's lemon or lime in all of our flavors, and that acidity is, not only part of a great cocktail or can be part of a great cocktail, but also for us, that is what acts as our kinda natural, stabilizer. Right? So we are shelf stable, but because we, you know, lean into some of those, you know, to the using fresh lime and lemon, it allows us to be shelf stable longer without having to add preservatives. So I think right. It's like the sweetness or tartness and then a really good acid. And then we do have a lot of, bring in a lot of, earthy flavors as well. So we have, like, the pineapple basil lime. So we're adding in, you know, the freshness of the babel basil or the mint, cucumbermint lime has that, you know, really, refreshing element. And same thing too, like, one of my favorites we just launched, as part of our spritz line is the elderflower mint.Johnna [00:04:26]:And that again, it's floral. It's refreshing with the mint. It's, yeah. So it's really all about, yeah, that combo to create a nice balanced cocktail.Stephanie [00:04:36]:So I'm talking with cofounder at Mixley, Jonna Rosbach, and you mentioned that you have this spritz line. It is a new we'll call it an extension. Is that fair? And why did you rebrand it and make it somewhat different looking than the traditional mixed line? I was curious what the thought process was there.Johnna [00:04:57]:We were really great summer, you know, sipper. And we felt too that this was not only do we want to, you know, jump into the spritz, scene with our Mixley take, And it was a fun truly, like, Megan, our my business partner who's our designer is just so creative, wanted to have fun and and see, you know, how a kind of different branding would do. But I think it's also just, you know, it's an interesting test for us of how does a a mixer that's for a single a single type of cocktail do versus the versatility message we've had with Mixley where you can make it with rum or tequila or vodka. Like, how does that resonate with consumers when it's, like, really easy? It's a spritz. You mix it with sparkling wine, and there you go. So we wanted to distinguish it a bit, have fun with it, and then also it's just interesting to see, yeah, how it performs.Stephanie [00:05:54]:Can you talk a little bit about that? Because, clearly to me, that seems like people that have a marketing background that are doing sorta AB testing that are really as interested in the brand packaging and the messaging as the actual love of the cocktail itself. So what was your background and your business partner's background getting here? Because it seems sort of packaged goods focused.Johnna [00:06:20]:You are correct. Very much. Yes. So my background is all CPG marketing. Came up through the agency world and then spent, years in in corporate marketing at, you know, 2 different big food, CPG firms. And Megan, my business partner, the same. So, yes, we have that background. Her background's design.Johnna [00:06:41]:My background is more the marketing communication. So some ways, that's very helpful. In some ways, you have to take everything that you learned in your big CPG world and forget that you learned it because it doesn't apply.Stephanie [00:06:53]:Yeah. To yeah. That's really interesting too because I think that's one of the if I'm talking with people that are manufacturing products or talking about products and that's their background, I usually do tell them that. And you also don't have the depth of, staff or even the depth of resources or time. So you have to kinda move a lot faster than people are comfortable with.Johnna [00:07:19]:Yeah. Move faster. And I think even as you think about, like, the marketing tactics, things that we would do, it's like, it's so different when you already have brand awareness and distribution. Yeah. We made a lot of mistakes early on. I was like, oh, that lesson, that thing I thought I did really well. Like, that does not apply to Mixley to what we're doing. SoStephanie [00:07:40]:What's an example of that?Johnna [00:07:44]:I would say, for example okay. Spending on influencers. Right? Everyone wants to spend on influencers. And I'm not to say that's wrong. However, it is a very different game when you don't have, on shelf presence. Also, if you're just gonna do and true if you're truly going to invest in d two c, you have to do it right. So if you're having influencers drive to your website, you really have to be focused. And I think when we launched, we were trying to do too much.Johnna [00:08:12]:We were doing retail and a little d two c. So you're just your spend in a in a tactic like influencer marketing is really not gonna go far in the stage we were at, and that's where we learned to focus and prioritize early on. We launched we went heavy into retail, and that's what we did. So influencers at our stage of the game don't make sense. What makes sense is in store tastings. So that's where if I'm gonna spend a $100, I'm better spending in it on a brand ambassador doing an in store tasting versusStephanie [00:08:41]:an insJohnna [00:08:41]:you know, a a Instagram post.Stephanie [00:08:43]:Yeah. And I think too, maybe you can speak to this. I feel like the influencer world is changing, we're discovering that real influence is hard to come by and isn't always with the person with the 100,000 followers in a marketplace. Like, that maybe those micro influencers and doing an event or something that's different might have actual more influence than the gal that has, you know, 50,000 followers and hold something up, and her pretty smile just for lack of a better way of saying that. But do you know what I'm saying?Johnna [00:09:25]:Yeah. We're all become very savvy. I think we're very now we look at anyone who posts on and, again, it's not it's not putting anyone down, but we do look at that. I think we're all skeptical, or we know now. They're getting paid to say that. That's not you know, it doesn't feel authentic anymore. And I think too I think you're right in where the real influences, and I will say influence in as it relates to purchase for us has been in store tastings, has been, local media. So partners like you and whenever, you know, we get the opportunity to be on local media or do an interview, we see a direct correlation between that and sales.Johnna [00:10:05]:Events are also critical for us, not only in, obviously, you're in front of the consumer, but people word-of-mouth. Like, oh, I saw someone. They just told me to come down here. Like, these are really powerful tools that, you know, maybe to a sophisticated digital marketer, like, they may seem outdated, but they're tried and true. And for us right now, they work.Stephanie [00:10:25]:Well and you and I kind of I mean, originally, I think we met just through the cocktails and packaged goods in Minnesota Makers. But then, you come to the Stone Arch Festival. You come to a lot of these festivals that I program. And I try to explain to these packaged good culinary folks, and a lot of them are local and many Minnesota or Midwest made. You look at those events as an opportunity to sample, to trial, and create brand awareness. So, yes, selling your product there is awesome. And if you can get a return on your investment, that's great. That's what everybody strives for.Stephanie [00:11:03]:But that it's also a big marketing opportunity to get in front of so many people. And we see a lot of people that come to these events with their packages or their items and they don't sample, I'm like, oh, wow. You know, that is, like, you need to sample. Well, we just don't wanna give product away to the looky loos. It's like, well, those looky loos are also purchasers. You have to see them as the consumer that they are even though they're standing there with holding their kid's hand, who's eating a sweaty popsicle, and holding a beer. They still shop too.Johanna [00:11:36]:Mhmm. That's that's that's exactly it. And a lot of these events, you know, one, I I will tell you, like because we have, you know, 7, 8 different flavors. I love when people are like, can I try one of each one? I'm like, please. Yeah. Because then, like, I'm gonna upsell you on my bundle package. No. But I I do think too, like, some of these events, you know, we'll hear, well, you know, I don't wanna carry around glass right now.Johnna [00:11:56]:Do you have a card I can take with you? Like, where can I find you? And I really do believe that these people, they're taking a picture of our booth, that they're taking our card. It was a great interaction. They may not buy us now, but I think we're top of mind. And when they see us, you know, on shelf at France 44, like, hopefully, that's when they purchase. SoStephanie [00:12:14]:I was thinking about you guys recently because it seems natural with the launch of the spritz line that you might consider canned cocktails down the road. Is that something you're thinking about? Or I was even thinking about we're seeing now, like, Tattersall just launched a bunch of cocktails in a I call it a slap bag for lack of a better term. It just says the party girl in me. But the sort of canned, you miss the can, you miss the bottle, and it's just in this plastic thing that has a handle that you can carry around. You can put it on the boat. Are any of those packaging options something you guys might look at down the road or getting into the full canned cocktail?Johnna [00:12:55]:I think so. I think packaging, for sure. You look at other brands, mixer brands like Filthy, and right there in that bag. And it's really great for if you think about expansion into on premise and airlines. So I think for sure, packaging we would look at. In terms of ready to drink cocktails in a can, you know, the market's so saturated right now that I could see it maybe one day we've scaled and we're in thousands of doors, you know, retailers nationwide, and people want to see that from Mixley. But at this point, I think it it would just be too expensive to try to stand out in the noise. But I think that's really smart.Stephanie [00:13:36]:Yeah. I think that's really smart, actually. And, also, there is so many cool packaging options. Like, if you think of the Capri sun size or even if you think of the small canned, not cans, box. Small box like wine. I could just see that being a cool packaging idea for you. And, also, one of the things I love is you do have this rainbow sort of branding. And when you put all of the line together in a packaging item, it really feels like you're getting a lot.Stephanie [00:14:05]:I think you have the is it $45 for your do you call it your pride package?Johnna [00:14:10]:Rainbow package. Yeah. Okay. This month, we'll call it pride.Stephanie [00:14:14]:Yeah. And I always think of it as pride because I haveJohnna [00:14:16]:to beStephanie [00:14:16]:a daughter. So when I hear rainbow, like, I think, oh, okay. Right away. Yep. I thought that was a really clever way to market that because it gave you an opportunity to try all of them. Yeah. So the the jury is probably still out because the, spritz line is new. But so far, are you having fun with it? Does it feel like it was a good risk to take?Johnna [00:14:38]:Yeah. We are. We're having fun with it. We already flew through our 1st batch, like, what we produce, so that's great. Yep. So we're on track to, like, what we projected it to do for us, which is awesome. And, we launched it primarily as, you know, an event in kind of online product. We are in some boot in some shelves here in the Twin Cities, but we just wanted to kinda see again, like, how can we do this as a test and and do a smaller kind of more, you know, smaller launch, and then we'll see from there if it sticks with us for the long term.Stephanie [00:15:11]:I do love the idea of being able to have that on an airline as you're going on a trip. Like, I know Sun Country has had a good relationship with Crooked Water Spirits and our friend Heather Manley. But, like, I could see a spritzy kind of version of that and really covering all those warm weather destinations. And, well, that would be so fun, wouldn't it?Johnna [00:15:34]:Yes. From your lips to God's ears. Right? So, no. I agree. And that certainly I think, we know we can produce in 4 ounce bottles. We have that capability. And so, obviously, glass isn't ideal for our airlines. So back to your, you know, the packaging conversation, that's something that we're looking at and and how do we how do we break into that market? Because I agree.Johnna [00:15:56]:I think we've all been, you know, on a plane and wanting a good cocktail, and your mixers are pretty limited. It's, you know, a Coke, a Sprite, whatever they got, or a bloody, you know, a Bloody Mary. But, yeah.Stephanie [00:16:08]:Alright. So if anybody's listening, because we have a lot of fans, the Sun Country route, that would be great. And you could mix it with, they like to support local female driven companies, so that's exciting. So talk about you mentioned one of the spritzes is sort of an elderflower profile. What's the other one? It's orange. Right?Johnna [00:16:26]:Bitter orange cherry. So that's really, you know, reminiscent of, Aperol spritz. So, yeah. It's, it's, again, it's other it's another well balanced, mixer. And it really is just like this delightful summer sipper. And you can mix it. You don't need to add sparkling wine. You can just add, you know, soda water.Johnna [00:16:47]:Yep. And it still works. So, yeah.Stephanie [00:16:49]:Okay. So let me ask you. Are there any products or, like, packaged goods that you're using or seeing lately that you're just like and doesn't necessarily have to be food. That you're like, oh, I just love this product. It's so clever.Johnna [00:17:09]:Oh, the olive oil. The the, The green bottle? Yes. What is that?Stephanie [00:17:16]:Grossi, is it called?Johnna [00:17:18]:Yes. I mean, the branding, the packaging, the storytelling of the Spanish olive oil, it actually tastes good. Like, it is I'm obsessed, and that's another one too where I thought once I saw it, I go, yes. Another category that has really yet to evolve. And we're in packaging. Right? Like, I'm sure all you know, the olive oil is not all pretty equal equal. But just in terms of the design, I was like, this is so exciting.Stephanie [00:17:46]:And it feels super fresh and, like, you have to try it.Johnna [00:17:51]:Yeah.Stephanie [00:17:51]:Because everybody buys olive oil, but there is something about that product. And I actually haven't purchased it yet because I'm, like, the person who would be like, oh, that's just a marketing gimmick. You can because I'm just like because I'm cooking all the time. Yeah. But I do think it's super clever. And, also, when we look at, you know, who's coming back into the kitchen and learning to cook, It's a lot of millennials and date nights and kind of there's a more fun factor. And I think that olive oil has hit that right on the head. So that's a really good one.Stephanie [00:18:20]:I hadn't thought about that before. In town, are you, like, are you doing anything fun, or do you have any restaurants that you love? Or what do you do for fun?Johnna [00:18:30]:Oh my well, we you know, I will say this. For fun, I've got kiddos. So we're up Minnetonka. Minnetonka. Maynard's is, like, our standard. So if anyone from Maynard's is listening, I've been trying to get, like, Mixley on the menu. I'm like, I would love to enjoy my own mixer while I'm out here. But Sure.Johnna [00:18:47]:I feel like it just feels like that's the summer place out my way. But I did just eatStephanie [00:18:52]:at Starling. Oh, did youJohnna [00:18:53]:love it? I loved it. I mean, the food was great and the cocktails were fabulous. What was so interesting is they had, some, like, cranberry Red Bull based cocktails, which I have not had. Tell about party days, vodka Red Bulls. Yeah. It's been it's been a minute since I've had that. But anyway, it was on their cocktail list and surprisingly, it was really, really quite delicious.Stephanie [00:19:17]:Okay. I might have to check that out because it sounds a little weird. I'm like, okay. I feel alright.Johanna [00:19:24]:Alright. I know. On this beautiful elevated space, we have Red Bull on the menu. I have to try it. So yeah.Stephanie [00:19:30]:I still feel like whenever we get something on the, like, west of Saint Louis Park I live in Golden Valley. So, you know, we're still building out kind of the scene on the west side. And there's always been a good kinda late culture party scene, but and and maybe, like, we don't maybe it's not even fine dining, but just getting something that's a step above the chains feels so welcome and so right on right now.Johanna [00:19:58]:Absolutely. Yeah. Like, I I mean so even like an Excelsior ley line, that's just been such a really nice addition to the Excelsior food scene. You know, I guessStephanie [00:20:09]:Ivy and Hopkins is another one.Johanna [00:20:11]:Pink Ivy and Hopkins. Fabulous. Yeah. Amazing cocktails. And I would say to excellent food, and the value for what you get there is incredible. I love that space. Yeah.Stephanie [00:20:21]:Yeah. I do too. It's fun to see. And I'm excited for, the new, Grocers Table sister restaurant next door. I think that'll be fun.Johanna [00:20:31]:And Yeah. No. Same. That's it. And I just can't believe like, I'm so excited. You know, Lindsay has done so well with Grocer's Table. I'm excited for her to expand. Every time I go in that place, it is just buzzing.Johanna [00:20:43]:So I'm sure she's gonna do a great job, yeah, with the dinner concept.Stephanie [00:20:47]:Yeah. I think so too. Well, it's been super fun to catch up with you. I just I saw the spritz, and I thought, oh, I can't wait to talk to her about about them and why she did it the way she did it and what her thinking is. And I knew you'd have some really insightful thoughts about it. And I'm excited to try it too. I haven't tried it yet, but I promise I will.Johanna [00:21:05]:Okay. Well, I think I can hook you up if you need it. If you need a permit.Stephanie [00:21:09]:Guys soon. So Yes. Alright.Johanna [00:21:10]:Well, thank you, Stephanie. I appreciate it.Stephanie [00:21:12]:It's always fun to have you on. Thanks so much.Johanna [00:21:14]:Yeah. Likewise. Thanks. Bye bye. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Behind Mixly Cocktail Co. is a group of friends. Some met in college, others through work, but they all came together with their shared love of craft cocktails and thought they could offer a complex craft cocktail base that you could make at home. Whether you are making Mocktail or Cocktails, any of Mixly's 7 cocktail varieties or their new Spritz line will transport you to a craft cocktail bar experience at home.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.EPISODE TRANSCRIPT :Stephanie [00:00:16]:Hello, everybody, and welcome to dishing with Stephanie's dish. This is a Minnesota maker edition, which are always extra special to me because it's how I got started in the podcast space. I'm here with Jonna Rosbach, and she is the founder of Mixley, which is a we'll call it a cocktail concentrate. Is that what you would call it, Johnna? I think Johnna?Johnna [00:00:36]:I think you could. I mean, we still refer to it as a mixer, but it certainly is more concentrated than typically what you find on shelf.Stephanie [00:00:44]:And what it is is this delicious fruit forward mixer that you can mix with mocktails. You can have it in a cocktail. You can have it with sparkling wine. You can just have it with, you know, soda pop, really. If you wanted to have it with 7 Up, it would be equally delicious. What made you think that, like, this was a place in the market that there was a hole that you could fill with this product?Johnna [00:01:12]:So there was a couple things. I think the the first area was, well, we all we started the journey, when we set out to you know, wanting to do our own business, and we love the idea of cocktails. Me and my business partners, we love cocktails, and just kind of the faucet making great cocktail. And then we went to the shelf to see you know, curious what our mixers like these days. Yeah. And we were shocked to see, oh, oh my gosh.Stephanie [00:01:40]:There's bad.Johnna [00:01:41]:Bad. Really bad. Bad ingredients, bad branding, bad flavors, same old flavors. And so we were just really excited. 1, I think just let's clean up the ingredient deck. Like, we all know in every other beverage category, we've evolved. So let's 1, step 1. 2, let's bring exciting flavors, like what you would want to see at a craft, you know, at a great bar, at a you know, getting a craft cocktail.Johnna [00:02:06]:And then I think 3rd, this was I was pregnant at the time. The kind of sober, curious, any movement was just coming. So, like, let's make this versatile. Let's make this for everyone. So whether you're drinking or you're not, you can really make it your way and, you're not no one's having to feel left out, you know, if they're not drinking alcohol.Stephanie [00:02:27]:I think a lot of products too thought that they were gonna deliver on that message, but then kind of few did. Because if you weren't having them with alcohol, some of them didn't have the flavor punch. Others, if you were drinking them strictly as a mocktail, they were a little too much. Like, you guys really seem to hit the right balance. So go through your flavor profile because you've been pretty consistent too.Johnna [00:02:54]:Yeah. It's really about a balanced cocktail. So you're gonna have you know, you want the balance of the sweetness. So obviously, or tartness. Right? So the fruit, whether like the strawberry, pomegranate, you're gonna have some of that tartness. We wanna balance that then with a honey. So we used a honey in our simple syrup base, and that is really just gonna create a more balanced sweetness versus cane sugar can be really intense. And then the benefit to a lot of people do, you know, prefer honey as a sweetener these days over cane sugar and then acid.Johnna [00:03:28]:So, obviously, it's lemon or lime in all of our flavors, and that acidity is, not only part of a great cocktail or can be part of a great cocktail, but also for us, that is what acts as our kinda natural, stabilizer. Right? So we are shelf stable, but because we, you know, lean into some of those, you know, to the using fresh lime and lemon, it allows us to be shelf stable longer without having to add preservatives. So I think right. It's like the sweetness or tartness and then a really good acid. And then we do have a lot of, bring in a lot of, earthy flavors as well. So we have, like, the pineapple basil lime. So we're adding in, you know, the freshness of the babel basil or the mint, cucumbermint lime has that, you know, really, refreshing element. And same thing too, like, one of my favorites we just launched, as part of our spritz line is the elderflower mint.Johnna [00:04:26]:And that again, it's floral. It's refreshing with the mint. It's, yeah. So it's really all about, yeah, that combo to create a nice balanced cocktail.Stephanie [00:04:36]:So I'm talking with cofounder at Mixley, Jonna Rosbach, and you mentioned that you have this spritz line. It is a new we'll call it an extension. Is that fair? And why did you rebrand it and make it somewhat different looking than the traditional mixed line? I was curious what the thought process was there.Johnna [00:04:57]:We were really great summer, you know, sipper. And we felt too that this was not only do we want to, you know, jump into the spritz, scene with our Mixley take, And it was a fun truly, like, Megan, our my business partner who's our designer is just so creative, wanted to have fun and and see, you know, how a kind of different branding would do. But I think it's also just, you know, it's an interesting test for us of how does a a mixer that's for a single a single type of cocktail do versus the versatility message we've had with Mixley where you can make it with rum or tequila or vodka. Like, how does that resonate with consumers when it's, like, really easy? It's a spritz. You mix it with sparkling wine, and there you go. So we wanted to distinguish it a bit, have fun with it, and then also it's just interesting to see, yeah, how it performs.Stephanie [00:05:54]:Can you talk a little bit about that? Because, clearly to me, that seems like people that have a marketing background that are doing sorta AB testing that are really as interested in the brand packaging and the messaging as the actual love of the cocktail itself. So what was your background and your business partner's background getting here? Because it seems sort of packaged goods focused.Johnna [00:06:20]:You are correct. Very much. Yes. So my background is all CPG marketing. Came up through the agency world and then spent, years in in corporate marketing at, you know, 2 different big food, CPG firms. And Megan, my business partner, the same. So, yes, we have that background. Her background's design.Johnna [00:06:41]:My background is more the marketing communication. So some ways, that's very helpful. In some ways, you have to take everything that you learned in your big CPG world and forget that you learned it because it doesn't apply.Stephanie [00:06:53]:Yeah. To yeah. That's really interesting too because I think that's one of the if I'm talking with people that are manufacturing products or talking about products and that's their background, I usually do tell them that. And you also don't have the depth of, staff or even the depth of resources or time. So you have to kinda move a lot faster than people are comfortable with.Johnna [00:07:19]:Yeah. Move faster. And I think even as you think about, like, the marketing tactics, things that we would do, it's like, it's so different when you already have brand awareness and distribution. Yeah. We made a lot of mistakes early on. I was like, oh, that lesson, that thing I thought I did really well. Like, that does not apply to Mixley to what we're doing. SoStephanie [00:07:40]:What's an example of that?Johnna [00:07:44]:I would say, for example okay. Spending on influencers. Right? Everyone wants to spend on influencers. And I'm not to say that's wrong. However, it is a very different game when you don't have, on shelf presence. Also, if you're just gonna do and true if you're truly going to invest in d two c, you have to do it right. So if you're having influencers drive to your website, you really have to be focused. And I think when we launched, we were trying to do too much.Johnna [00:08:12]:We were doing retail and a little d two c. So you're just your spend in a in a tactic like influencer marketing is really not gonna go far in the stage we were at, and that's where we learned to focus and prioritize early on. We launched we went heavy into retail, and that's what we did. So influencers at our stage of the game don't make sense. What makes sense is in store tastings. So that's where if I'm gonna spend a $100, I'm better spending in it on a brand ambassador doing an in store tasting versusStephanie [00:08:41]:an insJohnna [00:08:41]:you know, a a Instagram post.Stephanie [00:08:43]:Yeah. And I think too, maybe you can speak to this. I feel like the influencer world is changing, we're discovering that real influence is hard to come by and isn't always with the person with the 100,000 followers in a marketplace. Like, that maybe those micro influencers and doing an event or something that's different might have actual more influence than the gal that has, you know, 50,000 followers and hold something up, and her pretty smile just for lack of a better way of saying that. But do you know what I'm saying?Johnna [00:09:25]:Yeah. We're all become very savvy. I think we're very now we look at anyone who posts on and, again, it's not it's not putting anyone down, but we do look at that. I think we're all skeptical, or we know now. They're getting paid to say that. That's not you know, it doesn't feel authentic anymore. And I think too I think you're right in where the real influences, and I will say influence in as it relates to purchase for us has been in store tastings, has been, local media. So partners like you and whenever, you know, we get the opportunity to be on local media or do an interview, we see a direct correlation between that and sales.Johnna [00:10:05]:Events are also critical for us, not only in, obviously, you're in front of the consumer, but people word-of-mouth. Like, oh, I saw someone. They just told me to come down here. Like, these are really powerful tools that, you know, maybe to a sophisticated digital marketer, like, they may seem outdated, but they're tried and true. And for us right now, they work.Stephanie [00:10:25]:Well and you and I kind of I mean, originally, I think we met just through the cocktails and packaged goods in Minnesota Makers. But then, you come to the Stone Arch Festival. You come to a lot of these festivals that I program. And I try to explain to these packaged good culinary folks, and a lot of them are local and many Minnesota or Midwest made. You look at those events as an opportunity to sample, to trial, and create brand awareness. So, yes, selling your product there is awesome. And if you can get a return on your investment, that's great. That's what everybody strives for.Stephanie [00:11:03]:But that it's also a big marketing opportunity to get in front of so many people. And we see a lot of people that come to these events with their packages or their items and they don't sample, I'm like, oh, wow. You know, that is, like, you need to sample. Well, we just don't wanna give product away to the looky loos. It's like, well, those looky loos are also purchasers. You have to see them as the consumer that they are even though they're standing there with holding their kid's hand, who's eating a sweaty popsicle, and holding a beer. They still shop too.Johanna [00:11:36]:Mhmm. That's that's that's exactly it. And a lot of these events, you know, one, I I will tell you, like because we have, you know, 7, 8 different flavors. I love when people are like, can I try one of each one? I'm like, please. Yeah. Because then, like, I'm gonna upsell you on my bundle package. No. But I I do think too, like, some of these events, you know, we'll hear, well, you know, I don't wanna carry around glass right now.Johnna [00:11:56]:Do you have a card I can take with you? Like, where can I find you? And I really do believe that these people, they're taking a picture of our booth, that they're taking our card. It was a great interaction. They may not buy us now, but I think we're top of mind. And when they see us, you know, on shelf at France 44, like, hopefully, that's when they purchase. SoStephanie [00:12:14]:I was thinking about you guys recently because it seems natural with the launch of the spritz line that you might consider canned cocktails down the road. Is that something you're thinking about? Or I was even thinking about we're seeing now, like, Tattersall just launched a bunch of cocktails in a I call it a slap bag for lack of a better term. It just says the party girl in me. But the sort of canned, you miss the can, you miss the bottle, and it's just in this plastic thing that has a handle that you can carry around. You can put it on the boat. Are any of those packaging options something you guys might look at down the road or getting into the full canned cocktail?Johnna [00:12:55]:I think so. I think packaging, for sure. You look at other brands, mixer brands like Filthy, and right there in that bag. And it's really great for if you think about expansion into on premise and airlines. So I think for sure, packaging we would look at. In terms of ready to drink cocktails in a can, you know, the market's so saturated right now that I could see it maybe one day we've scaled and we're in thousands of doors, you know, retailers nationwide, and people want to see that from Mixley. But at this point, I think it it would just be too expensive to try to stand out in the noise. But I think that's really smart.Stephanie [00:13:36]:Yeah. I think that's really smart, actually. And, also, there is so many cool packaging options. Like, if you think of the Capri sun size or even if you think of the small canned, not cans, box. Small box like wine. I could just see that being a cool packaging idea for you. And, also, one of the things I love is you do have this rainbow sort of branding. And when you put all of the line together in a packaging item, it really feels like you're getting a lot.Stephanie [00:14:05]:I think you have the is it $45 for your do you call it your pride package?Johnna [00:14:10]:Rainbow package. Yeah. Okay. This month, we'll call it pride.Stephanie [00:14:14]:Yeah. And I always think of it as pride because I haveJohnna [00:14:16]:to beStephanie [00:14:16]:a daughter. So when I hear rainbow, like, I think, oh, okay. Right away. Yep. I thought that was a really clever way to market that because it gave you an opportunity to try all of them. Yeah. So the the jury is probably still out because the, spritz line is new. But so far, are you having fun with it? Does it feel like it was a good risk to take?Johnna [00:14:38]:Yeah. We are. We're having fun with it. We already flew through our 1st batch, like, what we produce, so that's great. Yep. So we're on track to, like, what we projected it to do for us, which is awesome. And, we launched it primarily as, you know, an event in kind of online product. We are in some boot in some shelves here in the Twin Cities, but we just wanted to kinda see again, like, how can we do this as a test and and do a smaller kind of more, you know, smaller launch, and then we'll see from there if it sticks with us for the long term.Stephanie [00:15:11]:I do love the idea of being able to have that on an airline as you're going on a trip. Like, I know Sun Country has had a good relationship with Crooked Water Spirits and our friend Heather Manley. But, like, I could see a spritzy kind of version of that and really covering all those warm weather destinations. And, well, that would be so fun, wouldn't it?Johnna [00:15:34]:Yes. From your lips to God's ears. Right? So, no. I agree. And that certainly I think, we know we can produce in 4 ounce bottles. We have that capability. And so, obviously, glass isn't ideal for our airlines. So back to your, you know, the packaging conversation, that's something that we're looking at and and how do we how do we break into that market? Because I agree.Johnna [00:15:56]:I think we've all been, you know, on a plane and wanting a good cocktail, and your mixers are pretty limited. It's, you know, a Coke, a Sprite, whatever they got, or a bloody, you know, a Bloody Mary. But, yeah.Stephanie [00:16:08]:Alright. So if anybody's listening, because we have a lot of fans, the Sun Country route, that would be great. And you could mix it with, they like to support local female driven companies, so that's exciting. So talk about you mentioned one of the spritzes is sort of an elderflower profile. What's the other one? It's orange. Right?Johnna [00:16:26]:Bitter orange cherry. So that's really, you know, reminiscent of, Aperol spritz. So, yeah. It's, it's, again, it's other it's another well balanced, mixer. And it really is just like this delightful summer sipper. And you can mix it. You don't need to add sparkling wine. You can just add, you know, soda water.Johnna [00:16:47]:Yep. And it still works. So, yeah.Stephanie [00:16:49]:Okay. So let me ask you. Are there any products or, like, packaged goods that you're using or seeing lately that you're just like and doesn't necessarily have to be food. That you're like, oh, I just love this product. It's so clever.Johnna [00:17:09]:Oh, the olive oil. The the, The green bottle? Yes. What is that?Stephanie [00:17:16]:Grossi, is it called?Johnna [00:17:18]:Yes. I mean, the branding, the packaging, the storytelling of the Spanish olive oil, it actually tastes good. Like, it is I'm obsessed, and that's another one too where I thought once I saw it, I go, yes. Another category that has really yet to evolve. And we're in packaging. Right? Like, I'm sure all you know, the olive oil is not all pretty equal equal. But just in terms of the design, I was like, this is so exciting.Stephanie [00:17:46]:And it feels super fresh and, like, you have to try it.Johnna [00:17:51]:Yeah.Stephanie [00:17:51]:Because everybody buys olive oil, but there is something about that product. And I actually haven't purchased it yet because I'm, like, the person who would be like, oh, that's just a marketing gimmick. You can because I'm just like because I'm cooking all the time. Yeah. But I do think it's super clever. And, also, when we look at, you know, who's coming back into the kitchen and learning to cook, It's a lot of millennials and date nights and kind of there's a more fun factor. And I think that olive oil has hit that right on the head. So that's a really good one.Stephanie [00:18:20]:I hadn't thought about that before. In town, are you, like, are you doing anything fun, or do you have any restaurants that you love? Or what do you do for fun?Johnna [00:18:30]:Oh my well, we you know, I will say this. For fun, I've got kiddos. So we're up Minnetonka. Minnetonka. Maynard's is, like, our standard. So if anyone from Maynard's is listening, I've been trying to get, like, Mixley on the menu. I'm like, I would love to enjoy my own mixer while I'm out here. But Sure.Johnna [00:18:47]:I feel like it just feels like that's the summer place out my way. But I did just eatStephanie [00:18:52]:at Starling. Oh, did youJohnna [00:18:53]:love it? I loved it. I mean, the food was great and the cocktails were fabulous. What was so interesting is they had, some, like, cranberry Red Bull based cocktails, which I have not had. Tell about party days, vodka Red Bulls. Yeah. It's been it's been a minute since I've had that. But anyway, it was on their cocktail list and surprisingly, it was really, really quite delicious.Stephanie [00:19:17]:Okay. I might have to check that out because it sounds a little weird. I'm like, okay. I feel alright.Johanna [00:19:24]:Alright. I know. On this beautiful elevated space, we have Red Bull on the menu. I have to try it. So yeah.Stephanie [00:19:30]:I still feel like whenever we get something on the, like, west of Saint Louis Park I live in Golden Valley. So, you know, we're still building out kind of the scene on the west side. And there's always been a good kinda late culture party scene, but and and maybe, like, we don't maybe it's not even fine dining, but just getting something that's a step above the chains feels so welcome and so right on right now.Johanna [00:19:58]:Absolutely. Yeah. Like, I I mean so even like an Excelsior ley line, that's just been such a really nice addition to the Excelsior food scene. You know, I guessStephanie [00:20:09]:Ivy and Hopkins is another one.Johanna [00:20:11]:Pink Ivy and Hopkins. Fabulous. Yeah. Amazing cocktails. And I would say to excellent food, and the value for what you get there is incredible. I love that space. Yeah.Stephanie [00:20:21]:Yeah. I do too. It's fun to see. And I'm excited for, the new, Grocers Table sister restaurant next door. I think that'll be fun.Johanna [00:20:31]:And Yeah. No. Same. That's it. And I just can't believe like, I'm so excited. You know, Lindsay has done so well with Grocer's Table. I'm excited for her to expand. Every time I go in that place, it is just buzzing.Johanna [00:20:43]:So I'm sure she's gonna do a great job, yeah, with the dinner concept.Stephanie [00:20:47]:Yeah. I think so too. Well, it's been super fun to catch up with you. I just I saw the spritz, and I thought, oh, I can't wait to talk to her about about them and why she did it the way she did it and what her thinking is. And I knew you'd have some really insightful thoughts about it. And I'm excited to try it too. I haven't tried it yet, but I promise I will.Johanna [00:21:05]:Okay. Well, I think I can hook you up if you need it. If you need a permit.Stephanie [00:21:09]:Guys soon. So Yes. Alright.Johanna [00:21:10]:Well, thank you, Stephanie. I appreciate it.Stephanie [00:21:12]:It's always fun to have you on. Thanks so much.Johanna [00:21:14]:Yeah. Likewise. Thanks. Bye bye. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

“We always tried to follow the idea that the team concept was more important than the individual and that the student came before the player.”Coach Bob Tattersall, longtime athletic director, teacher, and the winningest high school football coach in the State of Delaware, joined the Quaker Matters Podcast. In this episode, Coach T discusses his decision to join the Friends community in 1968, the characteristics of a successful coach and athletic director, what it's been like to share the WFS experience with his children and grandchildren, and why he continues to give his time towards WFS. Enjoy!

Host Laura Hedlund is joined by Paul Lightfoot., General Manager of Patagonia Provisions. In the 2nd half of the show we welcome Jon Kreidler of Tattersall, a craft spirits distillery.

US Open Preview Part 2 | Top 100 PGA Instructor Jon Tattersall Chats 2024 US Open Championship Storylines, Pinehurst No. 2 | Scottie Scheffler Footwork | Bryson DeChambeau & Tiger Woods The Birdies & Bourbon team had a blast chatting with PGA Instructor Jon Tattersall about the 2024 US Open Championship at Pinehurst. We chat through how Pinehurst No. 2 will play this year given the history and forecast. Jon has played Pinehurst and gives some thoughts on the length, rough, greens and strategy for the players as they head into this historic event. We chat through the top storylines of the event. We chat through how to read players approach this week with Bryson DeChambeau. Jon talks the mental game and some training that he incorporates into his teachings. It's always a fascinating conversation with Jon Tattersall on the state of the game and how he is approaching and updating strategies. In 1998 Jon moved to Atlanta, GA to open a learning center with GOLF Magazine Top 100 instructor and ABC commentator Gary Smith. In 2007 Jon co-founded Fusion ATL a sports performance facility designed to capture performance data and develop training protocols for the ardent golfer.  In addition, the the certified staff provide services from physical therapy to performance strength training. With a philosophy that says, "Why guess when you can measure", Jon is an early adopter of technology.  He is an expert at using tools such as Trackman and Foresight launch monitors, and 3D from AMM, MAT and K-Vest. Be sure to check out Jon Tattersall online at https://www.tattersallgolf.com/ or @tattersallgolf on Instagram. We had a blast chatting through the field and strategies. Cheers. Apparel for the show provided by turtleson. Be sure to check them out online for the new season lineup at https://turtleson.com/ The Neat Glass. Be sure to check out The Neat Glass online at theneatglass.com or on Instagram @theneatglass for an improved experience and use discount code: bb10 to receive your Birdies & Bourbon discount. Thank you for taking the time listen to the Birdies & Bourbon Show for all things PGA Tour, golf, gear, bourbon and mixology. Dan & Cal aim to bring you entertaining and informative episodes weekly. Please help spread the word on the podcast and tell a friend about the show. You can also help by leaving an 5-Star iTunes review. We love to hear the feedback and support! Cheers. Follow on Twitter & Instagram (@birdies_bourbon) --- Support this podcast: https://podcasters.spotify.com/pod/show/birdies-bourbon/support

We had a blast catching up with Bentley Gillman and talking about his new foraging cocktail book, "Cocktails in Bloom," which is available for pre-order. You can find ingredients to forage when heading into the woods or even your backyard. Bentley combines his love of the wilderness with his passion for distilling at Tattersall and making beautiful spirits, cocktails, and mocktails.He shared a recipe with me for “Vermouth” that I tried with “Ground Ivy” or “Creeping Charlie.”* Gather 1 cup of “Creeping Charlie” * Add 1/4 cup sugar and macerate* Refrigerate overnight* Add a bottle of any variety of white wine and refrigerate for two more days* Taste for sweetness and strain* Use the “Vermouth” mixture for a martini or* Makeva Spritz with 1.5 oz “Vermouth” to 3-4 oz sparkling waterAnother recipe he mentioned in the podcast is his “Dandelion and Spruce Tonic” Recipe from the book. Pre-order now and get a custom bandanna for your own foraging adventures! Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share itIngredients:* 1/2 cup Spruce Tips* 5g dried (or 25g fresh) dandelion root* 1 cup water* 2 cups sugar* 1 stalk chopped lemongrass* 2 limes, zested and juicedInstructions: Simmer water, sugar, dandelion root, and lemongrass until sugar is dissolved. Remove from heat, stir in lime zest, and allow to cool. Strain into a jar, add lime juice, and stir.For a cocktail: Mix 1 ounce of tonic syrup with 1 1/2 ounces of gin. Pour over ice and add 4 ounces of soda water. Garnish with spruce tips and a squeeze of lime.For a Mocktail: Mix 1 ounce of syrup with 3 ounces of cold brew. Pour over ice and add 2 ounces of soda water. Garnish with an orange.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

We had a blast catching up with Bentley Gillman and talking about his new foraging cocktail book, "Cocktails in Bloom," which is available for pre-order. You can find ingredients to forage when heading into the woods or even your backyard. Bentley combines his love of the wilderness with his passion for distilling at Tattersall and making beautiful spirits, cocktails, and mocktails.He shared a recipe with me for “Vermouth” that I tried with “Ground Ivy” or “Creeping Charlie.”* Gather 1 cup of “Creeping Charlie” * Add 1/4 cup sugar and macerate* Refrigerate overnight* Add a bottle of any variety of white wine and refrigerate for two more days* Taste for sweetness and strain* Use the “Vermouth” mixture for a martini or* Makeva Spritz with 1.5 oz “Vermouth” to 3-4 oz sparkling waterAnother recipe he mentioned in the podcast is his “Dandelion and Spruce Tonic” Recipe from the book. Pre-order now and get a custom bandanna for your own foraging adventures! Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share itIngredients:* 1/2 cup Spruce Tips* 5g dried (or 25g fresh) dandelion root* 1 cup water* 2 cups sugar* 1 stalk chopped lemongrass* 2 limes, zested and juicedInstructions: Simmer water, sugar, dandelion root, and lemongrass until sugar is dissolved. Remove from heat, stir in lime zest, and allow to cool. Strain into a jar, add lime juice, and stir.For a cocktail: Mix 1 ounce of tonic syrup with 1 1/2 ounces of gin. Pour over ice and add 4 ounces of soda water. Garnish with spruce tips and a squeeze of lime.For a Mocktail: Mix 1 ounce of syrup with 3 ounces of cold brew. Pour over ice and add 2 ounces of soda water. Garnish with an orange.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

In this webinar replay, Camille White-Stern sits down with Jack Tattersall, Director of Global Sales at Guidebook.They discuss strategies and tools to bring the intimacy and magic of smaller events to larger flagship gatherings.Tune in to learn:What to look for in an event appTactics to engage attendees before, during, and after an eventTips to maximize sponsor visibility How to build an event community...and more.___________________________________________________________________If you enjoyed today's episode, let us know. Support our show by subscribing and leaving us a rating. If you want to get in touch with our team or be a guest on our show, email us at podcast@splashthat.com. We'd love to hear from you.Follow Splash on LinkedIn: https://www.linkedin.com/company/splashthat-comGet to know Guidebook: https://guidebook.com/Learn more about the Splash and Guidebook partnership: https://splashthat.com/webinars/no-bs-attendee-engagement

GUEST OVERVIEW: Roger Tattersall, also known by his online persona “Tallbloke,” runs Tallbloke's Talkshop, a skeptical blog set up in November 2009, around the time of the first release of hacked e-mails from the Climatic Research Unit (CRU) at the University of East Anglia.

Why are we furless? Why do we cook our food and use spoken language? And how does climate change, sashimi, or the banks of Central America relate to human origins?  Human evolution is a deeply puzzling topic. But behind this dense mist lies many keys to our self-understanding. To guide us through the foggy territory, I am joined by Dr Ian Tattersall, a curator emeritus at the American Museum of Natural History (New York). In this episode, Dr Tattersall and I discuss: (04.00) An ancient climate change (07:20) First humans (11:20) Fire (17:50) Fish (21:40) Rocks (24:00) Evolution vs Innovation (25:30) Brain growth (36:10) Children (39:50) Language (48:20) Why? As always, we finish with Dr Tattersall's reflections on humanity. LINKS Want to support the show? Checkout ⁠Patreon.com/OnHumans⁠ Want to read and not just listen? Get the newsletter on ⁠OnHumans.Substack.com⁠ MENTIONS Names: Richard Wrangham (see ep. 21), Susan Schaller, Ildefonso, Jane Goodall, Sarah Blaffer Hrdy, Yuval Noah Harari  Books: Masters of the Planet (Tattersall), Man Without Words (Schaller), Sapiens (Harari) Technical terms: Oldowan tool culture (first stone tools, c. 2.5 million years ago), Acheulean hand axe (first major update in stone tools, c. 1.6 million years ago) Fossils: Lucy (3.2 million years old); Turkana Boy (aka. Nariokotome Boy, 1.6 million years old) Hominin species: Australopithecines, Homo ergaster, Homo erectus, Homo heidelbergensis, Homo neanderthalensis, Homo sapiens A note on hominin taxonomy: Homo habilis was traditionally considered the first human and the first maker of stone tools. Dr Tattersall is among the many critics of this old idea. According to him and many others, there is no separate tool-making species called Homo habilis. Rather, Australopithecines started making stone tools without any change in the biology of the species. Also, it is worth noting that Dr Tattersall rejects the traditional view which gives a big role for Homo erectus in the human story. In this traditional view, Turkana Boy's species, Homo ergaster, is called an African Homo erectus. Dr Tattersall and many others argue that this is a historic hangover with little basis in the biological evidence.

This week we are incredibly lucky to be joined by Dr Rachel Tattersall, consultant rheumatologist and Co-Chair of HiHASC, to talk about the dangers of Haemophagocytic Lymphohistiocytosis or HLH. This dangerous complication of multiple conditions has an exceptionally high mortality. Fortunately, we have picked Dr Tattersall's brains for all the best ways to identify and treat haemophagocytic lymphohistiocytosis. Tune in to learn more, and hear me try to pronounce the condition out loud!

On today's show, Leilani Dowding discusses Joey Barton's Twitterstorm. GUEST 1 OVERVIEW: Yvonne Ridley is a British journalist, author, and politician who holds several committee positions with the Alba Party in Scotland. GUEST 2 OVERVIEW: Leilani has found herself as a social/political commentator since the start of the Scamdemic. She is a landlord, a former Miss GB 1998, a Miss Universe contestant, a reality TV star, and a regular on Mark Steyn TV. GUEST 3 OVERVIEW: Roger Tattersall, also known by his online persona “Tallbloke,” runs Tallbloke's Talkshop, a skeptical blog set up in November 2009, around the time of the first release of hacked e-mails from the Climatic Research Unit (CRU) at the University of East Anglia.  

Tom in for Nick and joined by broadcaster Rishi Persad to reflect initially on Day 2 of Tattersall's Sceptre sessions where we again saw a huge amount of money spent on some star names. We then hear from clerk of the course at Sandown Andrew Cooper ahead of this weekend's Tingle Creek who tells us what we can likely expect underfoot at the meeting. Constitution Hill's owner Michael Buckley is along to confirm the horse is an intended runner in the rearranged Fighting Fifth. He also pays tribute to the horse's trainer in asserting that Nicky Henderson always does right by the horse. The Moore family have a runner in each of the three Grade 1s on Saturday and we hear from Josh Moore on their chances. Plus, with plenty going on in Hong Kong this weekend, we hear from Maddy Playle in conversation with Andrea Atzeni and get the last from Jim McGrath.

Not a member of the Garage Logic Town Council? Here's just some of what you are missing out on. Today on this Black Friday we look back and play you a large portion of our annual meeting that was held on 11/15/23 from Tattersall in River Falls, thanks to Precision Garage Door of the Twin Cities. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Not a member of the Garage Logic Town Council? Here's just some of what you are missing out on. Today on this Black Friday we look back and play you a large portion of our annual meeting that was held on 11/15/23 from Tattersall in River Falls, thanks to Precision Garage Door of the Twin Cities. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we're going to talk about headless commerce, what it is, how to do it well, and why it is making sense for more and more brands. To help me discuss this topic, I'd like to welcome Jim Tattersall, Founder & CTO at Rotate°. RESOURCES PartnerHero: to waive set up fees, go to https://partnerhero.com/agile and mention “The Agile Brand” during onboarding! Rotate website: https://studiorotate.com/ The Agile Brand podcast website: https://www.gregkihlstrom.com/theagilebrandpodcast Sign up for The Agile Brand newsletter here: https://www.gregkihlstrom.com Get the latest news and updates on LinkedIn here: https://www.linkedin.com/company/the-agile-brand/ For consulting on marketing technology, customer experience, and more visit GK5A: https://www.gk5a.com Check out The Agile Brand Guide website with articles, insights, and Martechipedia, the wiki for marketing technology: https://www.agilebrandguide.com The Agile Brand podcast is brought to you by TEKsystems. Learn more here: https://www.teksystems.com/versionnextnow The Agile Brand is produced by Missing Link—a Latina-owned strategy-driven, creatively fueled production co-op. From ideation to creation, they craft human connections through intelligent, engaging and informative content. https://www.missinglink.company SYNOPSIS In this episode, Jim Tattersall from Rotate emphasizes the importance of prioritizing the customer experience over solely maintaining a system. They explain that when organizations focus too much on maintaining the system, it can cause teams to lose sight of their philosophy. This means that teams may become overly focused on the technical aspects of system maintenance rather than finding ways to enhance the overall customer experience. The speaker stresses the need for organizations to fully operationalize this customer-centric approach. They highlight the significance of clean and reliable data in this process. It is crucial for organizations to determine the source of truth for their data and where it should be stored. Furthermore, the speaker discusses the potential challenges that may arise when transitioning to a headless system. They acknowledge that while a monolithic system offers convenience and seamless communication between different components, breaking away from that structure to a more tailored system can introduce complexity. Organizations must be cautious not to become overly complex and lose focus on addressing business challenges and improving the customer experience. Overall, this episode underscores the importance of prioritizing the customer experience and avoiding excessive focus on system maintenance at the expense of philosophy and customer satisfaction. The guest in this episode emphasizes the crucial role of data in operationalizing the discussed approach. They highlight the importance of clean data and urge organizations to carefully consider the source of truth for their data and where it should reside. The guest also emphasizes the benefits of a composable architecture where all components communicate through clean data. This elevates the importance of data quality within the organization's operations. Additionally, the guest highlights the advantages of having existing data in place when implementing advanced technologies like AI or natural language search. This enables seamless integration of these technologies into the existing system. Overall, the episode emphasizes the need for organizations to prioritize data and ensure its cleanliness and accuracy to effectively operationalize this approach. The episode also emphasizes the significance of prioritizing the customer experience in businesses. It is stated that the customer experience should be the top priority as it has a cascading effect on other aspects of the business. By prioritizing and improving the customer experience, businesses can positively impact customer satisfaction, loyalty, and ultimately, overall business success. Furthermore, the speaker highlights the negative consequences of constantly overhauling or changing a system or experience. This practice, referred to as "ripping up and starting again," can be detrimental to customers. It is mentioned that customers may experience a completely different and potentially worse experience when businesses make frequent changes without proper testing or consideration. This can lead to frustration and dissatisfaction among customers. Overall, the episode emphasizes the importance of focusing on the customer experience and avoiding the constant cycle of "ripping up and starting again." By prioritizing the customer experience and making incremental improvements based on customer feedback and data, businesses can create a better and more consistent experience for their customers.

GUEST OVERVIEW: Roger Tattersall, also known by his online persona “Tallbloke,” runs Tallbloke's Talkshop, a skeptical blog set up in November 2009, around the time of the first release of hacked emails from the Climatic Research Unit (CRU) at the University of East Anglia.

Tom in for Nick and joined by Juddmonte Farms's Barry Mahon to reflect on the news that last Sunday's Arc second, Westover, has been retired after a career ending injury. Rishi Persad reflects on Westover's career before giving his view on the weekend's feature race, Newmarket's Group 1 Sun Charriot Stakes and we hear from jockey Saffie Osborne who rides Random Harvest in the race. Rishi also pays tribute to Quinault who lines up again at Ascot at the weekend after a stunning season and his trainer Stuart Williams is along to assess his chances. Quinault beat Laurence Bellman's Popmaster last time at Ascot and Laurence is with us on the podcast to look ahead to the two going head to head again. Charlotte Greenway is back at Tattersall's Book 1 and joined today by Polly Bonner of Saracen to reflect on day 2. Plus trainer Ollie Sangster joins us to look ahead to a few of his juveniles running in the next couple of weeks including the possibility of Shuwari lining up in the Fillies' Mile.

Tom in for Nick and joined by Juddmonte Farms's Barry Mahon to reflect on the news that last Sunday's Arc second, Westover, has been retired after a career ending injury. Rishi Persad reflects on Westover's career before giving his view on the weekend's feature race, Newmarket's Group 1 Sun Charriot Stakes and we hear from jockey Saffie Osborne who rides Random Harvest in the race. Rishi also pays tribute to Quinault who lines up again at Ascot at the weekend after a stunning season and his trainer Stuart Williams is along to assess his chances. Quinault beat Laurence Bellman's Popmaster last time at Ascot and Laurence is with us on the podcast to look ahead to the two going head to head again. Charlotte Greenway is back at Tattersall's Book 1 and joined today by Polly Bonner of Saracen to reflect on day 2. Plus trainer Ollie Sangster joins us to look ahead to a few of his juveniles running in the next couple of weeks including the possibility of Shuwari lining up in the Fillies' Mile.

GUEST OVERVIEW: Roger Tattersall, also known by his online persona “Tallbloke,” runs Tallbloke's Talkshop, a skeptical blog set up in November 2009, around the time of the first release of hacked emails from the Climatic Research Unit (CRU) at the University of East Anglia.

On today's show, cost of living, Africa, Maui, electric vehicles, and new covid variants are discussed. GUEST OVERVIEW: Roger Tattersall, also known by his online persona “Tallbloke,” runs Tallbloke's Talkshop, a skeptical blog set up in November 2009, around the time of the first release of hacked emails from the Climatic Research Unit (CRU) at the University of East Anglia.

Jon Tattersall (T: @jontattersall11, IG: @tattersallgolf, YT: @tattersallgolf5179) is the co-founder of Fusion ATL and one of the top coaches/instructors in the game. Originally from the UK John came to the States in the late 1980's to pursue his knowledge of the game – playing and coaching. He has worked for and with some of the best players in the world and is one of the pioneers in using technology to aid his coaching as well as the games of his students. One of his areas of study is speed development and increasing how far his students hit the golf ball. John has a strong belief, backed up by mounds of data and science, that lateral forces play a larger role in the development of speed than do rotational forces and is helping coaches and golfers of all skill levels; from beginner to tour professional, have a better understanding and implementation of this. The result is not only an increase in speed/distance but also accuracy. If you would like to connect with Jon, be sure to do so at Fusion ATL in the Atlanta area. For more on how to increase swing speed be sure to check out Jon's discussion with Lee Cox HERE Sponsors: Get your 15% discount on your next order of JustThrive Probiotic at https://justthrivehealth.com/ (use code: GOLF360) Looking to play one of the best golf courses in the Hilton Head Island area? Be sure to check out Old South Golf Links and have one of your best golf experiences ever https://www.oldsouthgolf.com/ Others: The Stack is the game's premiere training device to increase your swing speed. Check them out at https://www.thestacksystem.com/ and be sure to enter GOLF360 at checkout for your discount.

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: GPT as an “Intelligence Forklift.”, published by boazbarak on May 19, 2023 on LessWrong. [See my post with Edelman on AI takeover and Aaronson on AI scenarios. This is a rough, with various fine print, caveats, and other discussions missing. Cross-posted on Windows on Theory.] One challenge for considering the implications of “artificial intelligence,” especially of the “general” variety, is that we don't have a consensus definition of intelligence. The Oxford Companion to the Mind states that “there seem to be almost as many definitions of intelligence as experts asked to define it.” Indeed, in a recent discussion, Yann LeCun and Yuval Noah Harari offered two different definitions. However, it seems many people agree that: Whatever intelligence is, more computational power or cognitive capacity (e.g., a more complex or larger neural network, a species with a larger brain) leads to more of it. Whatever intelligence is, the more of it one has, the more one can impact one's environment. 1 and 2 together can already lead to growing concerns now that we are building artificial systems that every year are more powerful than the last. Yudkowski presents potential progress on intelligence with something like the following chart (taken from Muehlhauser): Given that recent progress on AI was achieved by scaling ever larger amounts of computation and data, we might expect a cartoon that looks more like the following: (Don't take this cartoon or numbers too seriously. It is obtained by superimposing a hypothetical 1000T param model on the figure from Bolhuis, Tattersall, Chomsky and Berwick. 100T connections in Homo sapiens brain is a rough estimate. Axes implicitly assume synaptic density scales with volume.) Whether the first or the second cartoon is more accurate, the idea of constructing intelligence that surpasses ours to an increasing degree and on a growing number of dimensions is understandably unsettling to many people. (Especially given that none of the other species of the genus Homo in the chart above survived.) This post is not to say that we should not worry about this. Instead I suggest a different metaphor for how we could think of future powerful models. Whose intelligence is it? In our own species' evolution, as we have become more intelligent, we have become more able to act as agents that do not follow pre-ordained goals but rather choose our own. So we might imagine that there is some monotone “agency vs. intelligence” curve along the following: (Once again, don't take the cartoon too seriously; whether it is a step function, sigmoid-like, or some other monotone curve can be debatable and also depends on what one's definitions of “agency” and “intelligence” are.) But perhaps intelligence does not have to go hand-in-hand with agency. Consider the property of physical strength. Like intelligence, this is a capability that an individual can use to shape their environment. I am (much) weaker than Olga Liashchuk, who can lift a 300kg Yoke and walk 24 meters with it in under 20 seconds. However, if I were to drive a forklift, the combination of me and the forklift would be stronger than her. Thus, if we measure strength in functional terms (what we can do with it) instead of by artificial competitions, it makes sense to consider strength as a property of a system rather than an individual. Strength can be aggregated to combine several systems into a stronger one or split up to use different parts of the capacity for different tasks. Is there an “intelligence forklift”? It is hard to imagine a system that is more intelligent than humans but lacks agency. More accurately, up until recently, it would have been hard to imagine such a system. However, with generative pretrained transformers (GPTs), we have systems that have the potential to be just that. Even though r...

In this episode, we are joined by Jon Tattersall (@jontattersall11). Jon is originally from England but moved to Pinehurst, North Carolina to begin his golf coaching career. Throughout the course of his career, Jon has worked with a broad spectrum of players ranging from club players to major champions. In 2007, Jon co-founded Fusion ATL, a sports performance facility designed to capture performance data and develop training protocols for the ardent golfer.---Follow us:Twitter - @TournamentCodeInstagram - @thetournamentcodeYouTube - The Tournament CodeHosted by: Cooper Collins (@coopercollins99) and Daniel Hamrin (@DanielHamrin)---(00:52) - how Jon got into the game of golf(04:06) - learning how to coach golf(06:13) - coaching elite players(09:02) - technology advancements in golf coaching(12:47) - coaching on the PGA Tour(16:48) - starting Fusion ATL(20:48) - physical therapy for golf(28:15) - how deep to dive into technique(30:50) - taking it from the range to the course(39:08) - what Jon would tell himself as a junior golfer

We know both consumers and agents want and expect a different buying experience today. The industry has made significant strides in the last few years. However, the journey isn't over yet. Josh Elohim and Reid Tattersall from Back Nine Insurance Services give their recommendations for innovation that carriers should support. Links mentioned in the show: https://www.back9ins.com  

One of 2022's most popular podcast episodes is back for the 2023 season: the USEA's Big Valentine's Quiz! This year, USEA Podcast Host Nicole Brown is joined by Gemma (née Tattersall) and Gary Stevens and Caroline (née Martin) and Deniz Pamukcu for the ultimate showdown of eventing and general trivia. Get ready for a good laugh and a light-hearted listen this week as we learn a little bit more about these eventing power couples! 

Live from The Green Post in Chicago, we escape whiskey and focus on barrel-aged gin from Tattersall. Our old friend Ambrosia Borowski of Green Post and Marcus Reidy of Tattersall sit down to explain how this delicious gin came to be a single barrel for the restaurant. We also discuss the foundation of Minnesota distillery, and focus on Green Post resurrecting both former Northside restaurants Fountainhead and The Northman.Guest: Ambrosia Borowski & Marcus ReidyHosts: Jake HukeeListen to more episodes and read stories at keyinthelake.com

Our card this week is Donna Tattersall, the Queen of Spades from Rhode Island. Donna Tattersall was 24 when she disappeared from the Pawtucket, Rhode Island's Firehouse Lounge in the early hours of April 22, 1979. That morning, her body was in a nearby parking lot just a few hours after a witness saw a man carry her out of the bar. While many believed police had captured Donna's killer when their main suspect was tried for her murder, his acquittal prompted Pawtucket residents to believe a killer was still lurking in their midst. If you know anything about the murder of Donna Tattersall on April 22nd, 1979, please call the Pawtucket Police Department at 401-727-9100 or the Rhode Island Tip Line at 877-747-6583. To learn more about The Deck, visit www.thedeckpodcast.com.