Podcasts about tex mex

Embrace the game! Stop your timid, even if it means running into the outfield wall. Twice. Josh Rojas has a minor league hit and a major league hit in the same day, in the form of an SAT question. Kazuma goes Tex Mex, adding a little Country with the quesadilla. Bello goes a little Devers. Matt completes the home run bingo card with Sacramento as the free space. Patti rants about basepaths. It's Pride month and TEX celebrates it through rainbow capitalism but dropping in the formerly September-based Faith and Family night into June instead of a public, inclusive Pride event. LAD honored trailblazers Glenn Burke and Billy Bean with a permanent display, but Blake can't even manage to wear the cap. In other cap news, the Fascist-in-Chief is pro salary cap, one it was explained to him. So much crosstraining with FIFA, from the actions of Mexican teachers, and the families of the disappeared, to the beginning of denying entry to officials, to fighting for reasonable water bottle policies and mass transit. We've resorted to school buses.We say, “Actual 60 or Laureano 60?” “Happliy eating Fluffernutters,” and “Geezer graduation.” Fight the man, go see some live baseball, send your game balls to Meredith, and find us on Bluesky @ncibpodcast, on Facebook @nocryinginbball, Instagram @nocryinginbball and on the Interweb at nocryinginbball.com. Please take a moment to subscribe to the show, and leave us a review on Apple Podcasts or wherever you listen to NCiB. Become a supporter at Patreon to help us keep doing what we do. We now have episode transcripts available!  They are available for free at our Patreon site. Say goodnight, Pottymouth. 

In dieser Folge nehmen wir euch mit auf eine bunte Reise durch die mexikanische Küche – von Fiesta-Rezepten bis zu authentischen Familiengerichten. Wir sprechen über Klischees, Unterschiede zwischen Tex-Mex und echter mexikanischer Kochkunst und unsere eigenen Erfahrungen mit Tacos, Tortillas und Co. Außerdem stellen wir spannende Kochbücher vor, die Lust machen, selbst mexikanisch zu kochen, und diskutieren die Herausforderungen bei der Suche nach den richtigen Zutaten. Im Gespräch mit Fernando Cortes tauchen wir tiefer in die Kultur, Geschichte und Leidenschaft hinter Mexikos Küche ein und erfahren, warum sie zu Recht UNESCO-Weltkulturerbe ist. Wenn ihr wissen wollt, wie aus einfachen Zutaten kulinarische Magie entsteht, solltet ihr diese Episode nicht verpassen!

In this episode, we dive into the colourful, high-energy world of Domingo Samudio, better known as Sam the Sham, the unforgettable frontman of Sam the Sham and the Pharaohs. With his trademark turban, cape, and mischievous grin, Sam didn't just perform music—he created a spectacle that helped define the fun, rebellious spirit of 1960s rock and roll.We explore Sam's early life in Texas, where his rich cultural influences helped shape a sound that fused rhythm and blues, garage rock, and Tex-Mex flair. From humble beginnings playing small clubs to forming the Pharaohs, Sam's journey is one of persistence, personality, and pure musical instinct.Of course, no conversation about Sam the Sham is complete without his global smash hit Wooly Bully—a track that became one of the biggest-selling singles of 1965. With its infectious groove and playful lyrics, the song captured the carefree spirit of a generation and remains a party favourite to this day. We take a closer look at how that iconic track came together and why it still resonates decades later.We also revisit the success of Little Red Riding Hood, another standout hit that proved Sam was far more than a one-hit wonder. With its cheeky storytelling and catchy hook, it cemented his place in pop culture history and showcased his ability to blend novelty with genuine musical craftsmanship.As musical tastes shifted in the late 1960s, Sam the Sham and the Pharaohs faced the same challenges as many artists of the era. We explore the changing landscape of rock music, the impact of lineup changes, and how Sam navigated a rapidly evolving industry.You'll also hear about Sam's decision to step away from the spotlight in the 1970s, choosing a quieter, more spiritual path rather than chasing ongoing fame. It's a fascinating turn that adds depth to the story of a man who once lit up stages around the world.This episode celebrates the legacy of a true original—an artist who brought humour, theatre, and unforgettable music to millions. Whether you remember dancing to Wooly Bully or are discovering Sam the Sham for the first time, this is a story that captures the magic of a golden era in music.Tune in and rediscover the sound, the style, and the spirit of one of the most unique voices of the '60s.

Markets at all-time highs. A closed strait. The hottest inflation prints in years. The UK government is hanging by a thread. A US-China summit that resolved precisely nothing. We ask the only question that matters right now: how long can you keep running on empty?This week's episode covers six themes that are all pointing in the same direction.What We Cover1. The Global Equity Market ParadoxThe S&P 500, NASDAQ, and Philadelphia Semiconductor Index are at or near all-time highs. Oil is at $107. PPI is at a three-year high. The TACO trade (Trump Always Chickens Out) has been embarrassingly profitable — but a new Tex-Mex metaphor has entered the chat: NACHO. Not Any Chance Hormuz Opens. Michael Green warns the equity bid is structural, not rational — and when that unwinds, there are no conventional warning signs.2. Oil Inventory Maths — The Runway Is Running OutThe IEA reports global stockpiles fell 250 million barrels in March and April alone. JP Morgan's note — The Illusion of Plenty — puts OECD inventories at operational stress levels by early June and operational floor levels by September. Capital Economics sees $130–$140/barrel as the base case if Hormuz stays shut. And even a reopening tomorrow can't fix things fast enough — mine clearance, vessel redeployment, infrastructure repair: minimum two to three months.The canary in the coal mine turned out to be in Havana. Cuba ran out of fuel entirely. The energy minister's quote: "We have absolutely no fuel oil. We have absolutely no diesel." That's the Hormuz crisis on a human scale.3. Inflation is No Longer Just About Energy US CPI: 3.8% year-on-year. PPI: 6%, the highest since December 2022. Truck freight costs up 8.1% — the biggest jump since 2009. Services inflation up 1.2% in a single month. Real average hourly earnings have turned negative for the first time since April 2023. The Bank of England's Megan Greene: "Inflation risks are entirely on the upside." The second-round effects are now landing. Global bond yields are at one-year highs.4. Kevin Warsh's Impossible New JobConfirmed 54–45 — the narrowest Senate margin since Fed chair confirmation became required in 1977. For context: Powell got 84, Yellen got 56. Warsh scraped through. On his first day as chair-elect, PPI printed at 6%. CME FedWatch now prices a 30% chance of a rate hike by year-end. His first FOMC meeting: June 16th. It may be the most consequential since Volcker walked in on August 14th, 1979. We know how that one ended.5. The UK: Where the Bond Market Is the GovernmentLabour lost nearly 1,500 council seats. Reform took 1,451 of them. Gordon Brown turned up — and when Gordon Brown is the answer, someone is asking the wrong question. Wes Streeting walked into Downing Street. 94 MPs publicly called for Starmer to go. Andy Burnham booked his return ticket. The pound had its worst week since November 2024. The 30-year gilt sits near 5.7% — above every developed world peer. Bloomberg Economics estimates the May yield move alone adds £2 billion to the UK debt interest bill. Gilt traders are underweight. The market is now pricing the worst-case scenario for bonds — and Andy Burnham is it.6. The Summit That Resolved NothingYMCA played at the state banquet. Xi promised Trump rose seeds. Jensen Huang boarded Air Force One in Alaska. Boeing was promised 200 jets — the market expected 500; Boeing fell 4%. Xi made clear Taiwan is the most important issue in US-China relations and that independence is "fundamentally incompatible with peace." Trump didn't answer when asked about it. The $14 billion arms package for Taipei remains unsigned. China called the Iran conflict one that "should never have happened" — diplomatic code for neutrality, unless major concessions materialise elsewhere. Like Taiwan, perhaps.As Gerard Baker put it in The Times, this is the first time in nearly a century that an American president met another power's leader on equal terms. Trump came seeking help, not making demands.The Bottom LineInflation has moved beyond energy into services and freight. The UK bond market is delivering daily verdicts on a government in freefall. Oil inventory maths has weeks of runway left. The summit didn't deliver on Iran. Hormuz is being normalised under Iranian control — not reopened. Equities are at records. Something is going to break. The question is what, when, and whether Kevin Warsh has any idea what's walking toward him on June 16th.Jackson Browne told us in 1977: "I'm running on empty, and I'm running blind."People & Institutions ReferencedMichael Green · Michael Burry · Jensen Huang · Kevin Warsh · Paul Volcker · Keir Starmer · Andy Burnham · Wes Streeting · Angela Rayner · Gordon Brown · Kemi Badenoch · Nigel Farage · Megan Greene (Bank of England) · Jim Lee (EIU) · Gerard Baker · Donald Trump · Xi Jinping · Saudi Aramco CEO · JP Morgan · IEA · Capital Economics · CME FedWatch · TD Securities · Morgan Stanley · Bloomberg EconomicsSponsorFinance Talking — specialist financial training for capital markets, business finance, and communications. Clients include Rio Tinto, HSBC, Unilever, and Shell. Virtual, in-person, and e-learning options available. Please tell them Jeremy sent you.Brought to you by Progressive Equity.Keywordsoil price crisis · Strait of Hormuz · US inflation CPI PPI 2025 · Kevin Warsh Federal Reserve · UK gilt crisis · UK Labour leadership crisis · Andy Burnham · Trump Xi summit Beijing · equity market all-time highs · TACO trade NACHO trade · Michael Green passive investing · oil inventory IEA · Jackson Browne running on empty · macro investing podcast · active investor podcast · capital markets 2025Subscribe & FollowIn the Company of Mavericks — helping serious active investors navigate market volatility, protect capital, and find new ways to grow wealth in radically uncertain times.⚠️ Nothing in this episode constitutes investment advice. For information and entertainment only. You are responsible for your own financial decisions.

A.M. Edition for May 12. With the U.S. and Iran still far apart on a peace deal, WSJ reporter Caitlin McCabe says investors are embracing a new Tex-Mex-inspired trade based on the assumption the Strait of Hormuz won't be opening anytime soon. Plus, British Prime Minister Keir Starmer fights for his job as a rebellion against him spills into markets. And Democrats face another setback in the midterm redistricting fight. Luke Vargas hosts.  Sign up for the WSJ's free What's News newsletter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Part 2 starts here:The Name Droppers "Let's Live Together" www.thenamedropppers.netJennifer Lyn & The Groove Revival "Light The Fire" https://jlynandthegrooverevival.com/Professor Louie & The Crowmatix "Johnny" - Crowin' Around www.thecrowmatix.comStillhouse Junkies "Moonrise Over Highway" - Small Towns www.stillhousejunkies.com Teri Rane "Killing The Blues"- Goldenrod www.terirane.comColton Sanders "How You Run" https://coltonsandersmusic.com/*********************ALBUM FOCUS Putumayo World Music presents American Roots www.putumayo.comFrom banjo-led folk ballads to soulful zydeco-tinged blues, American Roots celebrates the rich tapestry of American musical traditions. This wide-ranging exploration of Americana music brings together contemporary artists who draw from country, blues, bluegrass, Tex-Mex music and other regional styles while shaping them into something distinctly current and accessible.From this new compilation I aired:Benny Bleu "All I Want To Be"Front Country "One Kind Word"The Lowtimers "New Friends" **********************Annie & Rod Capps "Imitation Of Happy" - Never Done https://annieandrodcapps.comMarch To August "Highways and Honky Tonks" - Highway 75 www.marchtoaugust.comSwitchback "Kansas Love Song" - Birds Of Prey www.waygoodmusic.comJesse Lynn Madera "Woke Up in LA” www.jesselynnmadera.comJoy Zimmerman "If I Should Fall Behind" - Where The Light Lives www.jooyzimmermanmusic.comBen Bedford "Darkflight" - Valley Of Stars www.benbedford.comClosing music: Geoffrey Armes "Vrikshashana (The Tree)" - Spirit Dwelling Running time: 3 hours, 36 minutes.I hold deed to this audio's usage, which is free to share with specific attribution, non-commercial and non-derivation rules.https://creativecommons.org/licenses/by-nc-nd/4.0/

Is it possible to be spiritually mature but emotionally immature? In this message, Pastor Mark dives into the core of our new series, "The Refining," exploring the deep connection between our spiritual lives and our emotional well-being.For years, many have tried to replace genuine emotional health with more spiritual activity—praying more, reading more, or joining more small groups—hoping it will fix the messiness of our relationships and internal anxiety. But the truth is, spiritual activity is not a substitute for emotional maturity; they must work hand in hand.TIMESTAMPS0:00 - Welcome to Lux Digital Church2:52 - Part 2 of "The Refining" Series4:12 - True Spiritual Health = Deep Emotional Health7:10 - Why Spiritual Activity Can't Replace Emotional Maturity12:50 - The "Tex-Mex" Jesus Illustration19:21 - Americanized Jesus vs. The Crucified Jesus26:32 - Taking Up Your Cross**********

This week's solo pod is free! Join us on Patreon to access all episodes and weekly one on one pods!In this weeks episode we discuss our upcoming 'Bar Bus' event, the term 'rock music', Dundas construction, Drake's Iceman rollout, getting back into running, Upstairs at Cafeteria, ear plugs, clearing a dance floor, Imanishi spring rolls, hating sour cream non Tex Mex food, Halal white sauce, gin shots, people who need an activity in order to hang out, Italian wine stickers, chicken cutlets, bring back the term 'electric', 'The Runway District', an after party at ______, Nick's impromptu bar backing at Black Dice, people who don't return shopping carts, Fcukers at the Opera House, Chez Nous, Theo James and more!Josh McIntyreNick Marian----COLD POD

They saved the best for last and still managed to surprise us with call backs and TexMex.Next week: Magnum P.I. (101 - "Don't Eat the Snow in Hawaii")Subscribe, get expanded show notes, and past episodes at http://Cordkillers.comSupport Cordkillers at http://Patreon.com/CordkillersYouTube: https://youtu.be/7Okl7rUx6V0 Hosted on Acast. See acast.com/privacy for more information.

They saved the best for last and still managed to surprise us with call backs and TexMex.Next week: Magnum P.I. (101 - "Don't Eat the Snow in Hawaii")Subscribe, get expanded show notes, and past episodes at http://Cordkillers.comSupport Cordkillers at http://Patreon.com/CordkillersYouTube: https://youtu.be/7Okl7rUx6V0 Hosted on Acast. See acast.com/privacy for more information.

They saved the best for last and still managed to surprise us with call backs and TexMex.Next week: Magnum P.I. (101 - "Don't Eat the Snow in Hawaii")Subscribe, get expanded show notes, and past episodes at http://Cordkillers.comSupport Cordkillers at http://Patreon.com/CordkillersYouTube: https://youtu.be/7Okl7rUx6V0 Hosted on Acast. See acast.com/privacy for more information.

Union Barbecue Pitmaster Holden Sasser gives the backstory on his Charlotte-area food truck and catering business. Find out what kind of barbecue to expect when he pops up at a breweryor event in the region – and how seasonal meat and produce availability promise unique menus at each stop. Holden reveals new things he's cooking up at Union Barbecue. Plus, he shares his opinion on where food trucks fit into the Charlotte barbecue scene and how that environment has changed since Union Barbecue launched. Learn more about Holden's restaurant roots and hear him explain why he left another career to enter the industry. Chigger professes his love for Big DEBORAH and don't miss Holden's Union Barbecue menu plans for Charlotte BBQ Night on Friday, April 17 at the Carolina BBQ Festival. This episode of The Low & Slow Barbecue Show is sponsored by Carolina Barbecue Festival, April 17-18 at Victoria Yards inuptown Charlotte. 30+ pitmasters from the Carolinas and beyond celebrate the traditions of whole hog barbecue while supporting Operation BBQ Relief. Reserve your tickets todayfor the Kickoff, the Festival, and a full weekend of barbecue. Visit The Low & Slow Barbecue Show website here!

Zul Mohamed pled guilty to 106 felony charges related to voter fraud, was convicted by a jury in Denton County and sentenced to prison. He appealed and was released from prison after a month. Now, Carrollton residents will see Mohamed's name on their ballots again for the city's mayoral election on May 2. Is this legal? It depends on the meaning of the word 'final.' Development Group filed to transform the Eldorado Towers property, off of North Stemmons Freeway, into apartments; a 31-year-old mother is accused of medical child abuse after allegedly lying about her child's health conditions to medical professionals for years, leading to her 3-year-old son having a feeding tube surgically placed; and Chuy's, a Tex-Mex restaurant that opened on Dallas' McKinney Avenue in 1993, has been bulldozed. Crews knocked down the building near Knox Street this week to make way for a 12-story office tower. Learn more about your ad choices. Visit podcastchoices.com/adchoices

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:04 — Another chaotic start: David accidentally goes live 10 minutes early, Amy drops off before we've even begun, and Domenica Marchetti is sitting patiently waiting while the hosts sort themselves out. Welcome to live television, folks, take two.* 5:47 — Big news: SiriusXM signed us!: David announces that SiriusXM has reached out, signed a $2.1 million contract, and created an entire channel called “Culinistas” for them. Amy plays it beautifully straight — until someone notices it's April 1st. David: “Do you realize SiriusXM has no idea who we are? I bought it!” April Fools. Amy: 1, David: 1.* 9:39 — Amy's food week: Providence, Rhode Island food festival: Amy attended a celebration of Providence's dining scene — a city that, like Portland, Maine, punches way above its weight in food culture. She toured Johnson & Wales College of Culinary Arts, did a panel with food writer elyse major, and came away wanting to move there immediately.* 11:41 — This week's bread bake: the Levain: Amy's sourdough rhythm continues — this week a classic nearly-all-white sourdough with a touch of rye flour. A Levain. Beautiful and tangy.* 11:53 — Amy's Passover Seder prep: Amy is getting her brisket going and making chicken stock for matzo ball soup. Her Seder menu also includes crispy glazed sweet potatoes (mandolined, stood up like hassleback, glazed with brown sugar and butter) and roasted asparagus with Parmesan.* 13:02 — David's food week: Portuguese Flourless Almond Cake disaster: David attempted his Portuguese almond flourless cake — a recipe he hadn't made in 25 years — for Passover at Fred and Ginger's house. He forgot the butter. Alan had to drive to the gas station to buy eggs. ADHD: 1, David: 0. He went to an ADHD coach this week, however — and reports it's going well.* 15:01 — Domenica's food week: Domenica's retired husband has been doing all the cooking, which has been wonderful. Highlights: grilled swordfish steaks with asparagus and roasted red pepper, and enchiladas made with a whole rotisserie chicken — left on the counter overnight, tragically.* 17:00 — Crab cake catastrophe: The One was making crab cakes from one-year-old canned crab. The tongue-tingling was histamine poisoning. They tasted it anyway. Don't be like David.* 19:41 — Book spotlight: Pimento Cheese: The Cookbook by Rebecca Lang: David recommends this deep dive into pimento cheese from the author of Around the Southern Table — lemony goat cheese pimento, Tex-Mex pimento, pineapple pimento, and pimento cheese with chili crunch. David riffs on his own deep-fried pimento cheese balls: firmed in the freezer, rolled in panko, fried at 375°F until oozy and golden.* 22:31 — Mrs. Appleyard's Vermont kitchen: Amy goes vintage with Louise Andrews Kent, who wrote under the pen name Mrs. Appleyard — a sort of 1940s–50s Martha Stewart of northern Vermont who wrote seasonal cookbooks chronicling life in the tiny town of Crosbury Common. Charming, funny, and findable in used bookshops.* 24:52 — Food news: Copenhagen's $340 chicken prix-fixe: A restaurant called Kylling (Danish for “chicken”) invites guests to spend the first 90 minutes of their dinner interacting with the chicken that will be served. The bread basket features cardamom buns made with chicken schmaltz. Art, or a lie? David fell for for. Again, April Fools. Amy: 2, David: 1.* 26:03 — Instagram's shadow ban on non-overhead food photos (April Fools, part 2): A “leaked memo” claims Instagram will shadow ban any food not photographed from above — including soup shot from the side. Amy almost sold it. David: “It was believable. I believe everything.” April Fools. Amy: 3, David: 1.* 27:53 — Guest: Domenica Marchetti on Italian Cookies: The main event. Domenica is a prolific food writer and the author of nine acclaimed cookbooks. Her new book, Italian Cookies: Authentic Recipes and Sweet Stories from Every Region, drops April 14th. It covers the genuine, regional Italian cookies — not Italian-American cookies (no rainbow cookies, no iced anise rounds) — organized by the north, central Italy, the south, and the islands.* 29:51 — The cookie that started it all: Canestraletto di Torigna: In 2017, Domenica bit into this crumbly, flower-shaped butter cookie from Liguria (Genoa) and fell down a rabbit hole. She went to the town where it's baked, found it has a history dating to the 15th century, and discovered a town of 2,000 people with eight bakeries dedicated to this one cookie.* 31:16 — Cookie pilgrimage: from Liguria to Saronno: From there it was the amaretti di Gavi (soft almond cookies from Gavi), then Voltaggio, then Saronno — where Domenica interviewed Paolo Lazzaroni, patriarch of the Chiostro di Saronno, the family behind the famous crunchy amaretti. His grandfather purchased a medieval cloister in the early 20th century, where the family has lived and worked ever since.* 34:03 — What's in the book (and what isn't): The book is organized regionally — cookies of the north, central Italy, the south, and the islands. In the islands chapter: Sicilian cucidati (buccellati) — butter pastry filled with fig paste, nuts, and chocolate. Not included: rainbow cookies, Italian-American iced anise rounds. This is Italy, not the neighborhood bakery.* 36:21 — Deep dive on the Serpetti: From the Castelli Romani hill towns outside Rome (where the Pope summers), these S-shaped butter cookies are made by a fifth-generation family in Monteportio Catone. The baker, Paola Rosazza Battore, wouldn't share her recipe — but let Domenica watch. Through pure visual reporting, Domenica reverse-engineered it.* 44:31 — Regional cookie trends from north to south: Butter in the north. Olive oil in the south and Calabria. Lard in some regions. Honey and mostocotto (cooked grape must) in areas where sugar was once scarce. The cookies reflect the landscape, the agriculture, and the history of each place.* 56:54 — Coming back: Domenica hints that this conversation is far from over. David floats the idea of a live “Mouthful” where Domenica bakes a cookie while they talk to her. She's in.* 57:51 — Farewell to Domenica: She's a prolific food writer, author of nine acclaimed cookbooks — from handmade pasta to preserving to traditional Italian cooking — and one of the most trusted voices in regional Italian cuisine. Italian Cookies drops April 14th. Pre-order now on Amazon.Recipes Mentioned* Matzo Ball Soup (with homemade chicken stock)* Brisket* Crispy Glazed Sweet Potatoes (mandolined, hassleback-style, brown sugar and butter glaze)* Roasted Asparagus with Parmesan* Portuguese Flourless Almond Cake* Grilled Swordfish Steaks with Asparagus and Red Pepper (Domenica's husband's)* Enchiladas (with rotisserie chicken — RIP, left on the counter)* Crab Cakes (from very old canned crab — do not recommend)* Deep-Fried Pimento Cheese Balls (David's riff — panko-crusted, fried at 375°F)* Pimento Cheese with Chili Crunch (from Pimento Cheese: The Cookbook)* Canestrelletti di Torigna (Ligurian flower-shaped butter cookie)* Amaretti di Gavi (soft almond cookies from Gavi)* Amaretti di Saronno (the classic crunchy ones from Chiostro di Saronno)* Serpetti (S-shaped butter cookies from the Castelli Romani, outside Rome)* Cucidati / Buccellati (Sicilian fig-filled butter pastry cookies)* Occhi di Bue / Frolini al Burro (jam-filled bullseye butter cookies, northern Italy)Books and Publications* Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti — dropping April 14th; pre-order on Amazon now* Pimento Cheese: The Southern Spread by Rebecca Lang* Mrs. Appleyard's Vermont cookbooks by Louise Andrews Kent — vintage, findable in used bookshopsWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

This week, hosts Reggie Worth and Jason Jefferies feature their first Listmas Lock interview of the 2026 season with San Antonio troubadour Garrett T. Capps, who discusses his new psychedelic Tex-Mex album I Still Love San Antone. Happy listening, friends!  ¡Fiesta Eterno!

We remember martial arts champion turned Hollywood action hero Chuck Norris, who died last week at age 86. In addition to his many kung fu and action films, he was the star of the long-running TV show, ‘Walker, Texas Ranger.' He spoke with Terry Gross in 1988 about the karate he learned while stationed in Korea. Also, we remember Tex-Mex musician Augie Meyers of the Texas Tornadoes, who died March 7 at age 85.  His signature sound was created on the vox organ, an instrument made in Britain. When he went to England in the ‘60s he got a call at his hotel. “George Harrison and John Lennon called the hotel and wanted me to come to the studio because they wanted to see how they had a vox organ but they couldn't get the sound I had out of mine,” he told Terry Gross in 1990. Justin Chang reviews the film ‘Miroirs No. 3' and David Bianculli reviews ‘Marshals' and ‘The Madison.' To manage podcast ad preferences, review the links below:See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

We remember martial arts champion turned Hollywood action hero Chuck Norris, who died last week at age 86. In addition to his many kung fu and action films, he was the star of the long-running TV show, ‘Walker, Texas Ranger.' He spoke with Terry Gross in 1988 about the karate he learned while stationed in Korea. Also, we remember Tex-Mex musician Augie Meyers of the Texas Tornadoes, who died March 7 at age 85.  His signature sound was created on the vox organ, an instrument made in Britain. When he went to England in the ‘60s he got a call at his hotel. “George Harrison and John Lennon called the hotel and wanted me to come to the studio because they wanted to see how they had a vox organ but they couldn't get the sound I had out of mine,” he told Terry Gross in 1990. Justin Chang reviews the film ‘Miroirs No. 3' and David Bianculli reviews ‘Marshals' and ‘The Madison.' To manage podcast ad preferences, review the links below:See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Jae Kim, founder of Chi'Lantro, joins Fast Casual Nation to share how he built a Korean-Tex Mex fusion brand from a single Austin food truck in 2010 into a 13-location Texas fast casual empire, covering his three Shark Tank auditions, his experience pitching Barbara Corcoran, the unit economics that drove his growth strategy, and why people, not menu or marketing, remain the foundation of everything he builds.#FastCasualNation #ChiLantro #KoreanTexMexBecome a supporter of this podcast: https://www.spreaker.com/podcast/fast-casual-nation--3598490/support.Get Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

FTU Dallas 2026 Preview | New Venue, Speakers, Tours, Live Podcast Studio & Earn/Burn Points Frequent Traveler University Dallas is back for 2026, and host Justin Vacula is joined by returning guest Hunter Threadgill to preview everything attendees can expect from FTU Dallas, May 1–3, 2026. In this episode, Justin and Hunter discuss the new FTU Dallas venue at NYLO Las Colinas, part of Tapestry Collection by Hilton, located near DFW Airport, along with expected attendance of around 200 people. They break down what makes this event appealing for points and miles enthusiasts, including a refreshed conference structure with Saturday focused on earning points and miles and Sunday focused on burning points for travel. They also cover what is new for 2026, including a Friday airline tour, open-bar happy hour, a Friday night game show, and a new live podcast studio. The conversation highlights ticket pricing, FTU membership benefits, hotel options, included lunches, speaker topics, sponsor involvement, and the networking opportunities that make Frequent Traveler University events valuable for both beginners and advanced travelers. Chapters 00:00 Introduction 00:32 FTU Dallas 2026 Overview 01:59 Weekend Format: Earn and Burn 02:30 Tickets and Membership Perks 04:02 What's New in 2026 05:54 Behind-the-Scenes Planning 07:21 New Speaker Highlights 10:25 Returning Favorites and Travel Legends 14:33 Hotel Deals and Nearby Stays 16:52 Announcements and Useful Links 18:39 More Speakers and Sponsors 20:24 Sponsors and Sessions 21:05 Conference Fun and Networking 22:13 Using Card Credits in Dallas 22:52 Tex-Mex and Restaurant Picks 24:30 Next Credit Card Applications 24:51 Status Goals and Priorities 26:23 Bilt Credit Hotel Win 29:33 Chase Edit and IHG Stacking 30:37 Upcoming Trips: Miami and More 31:33 Big Trips: Island Stay and Asia 33:06 Cherry Blossoms and Washington, DC Plans 35:27 FTU Dallas Final Reminder 36:03 Plum Card Roast Tease 37:04 Wrap-Up and Support Links —

Melina joins the podcast to discuss the return of employee favorite, Ranch Water as well as a new, lime-infused, edition of Urban Sombrero Mexican-style lager! -- Have a question for us? If we read your question on an episode, you get a free Land-Grant shirt. Submit your question now over on our website! --  Want to try the beers we cover on the pod? head over to our handy Beer Finder or join us at the taproom. 

This episode, Jon and Patrick sit down to talk about the future of Meatgistics, including its growth, community momentum, and the potential for an exciting redesign. They jump into a snack stick taste test, trying out Fajita and Tex Mex flavors to see which one earns the top spot. Things take a hilarious turn as they blindly rank animals by assumed IQ, leading to some questionable (and entertaining) choices. They also touch on the recent USA hockey accomplishments at the Winter Olympics and wrap things up with their thoughts on the new Dr Pepper Johnsonville brat. It's a fun mix of meat talk, redesign ideas, flavor testing, and off‑the‑wall rankings.

On today's edition of the show Eric is joined by Chico Ramirez of Johnny Ritas Cocina y Cantina. Chico speaks with Eric about what happened with White Elm Brasserie, why Johnny Ritas was the right choice as his next project, deciding where to setup the concept, designing the space, developing the menu, why it was important to describe their food as "authentic Mexican cuisine with Tex-Mex familiarity", what they offer at brunch, how the cocktail program stands out, how his grandparents influenced him, the story behind the name, his team getting the recognition they deserve, goals for the concept, and much more! Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Favorite Houston Burger Joint Fires Up Memorial Opening Date Houston Restaurant Known for Meatloaf and Bourbon Sets River Oaks Opening Date Fertitta Family Reveals First Details for Pop-Up Steakhouse at RodeoHouston Meet the 10 Rising Star Chefs Shining in Houston's Culinary Scene These Houston Restaurants Won Big at Rodeo Best Bites Competition

This episode of the "Deep in the Hunt of Texas" podcast features a lively conversation between host Connor and guest Brandon Smith, who is described as a versatile hunter. The discussion covers a wide range of hunting experiences, from squirrel hunting to big game like elk and deer. Brandon shares stories about his hunting adventures across Texas, New Mexico, and Oklahoma, highlighting the challenges and excitement of different hunting environments. The conversation also touches on the impact of urban development on hunting grounds and the unique challenges of hunting in urban areas. Additionally, they discuss the cultural aspects of hunting in Texas, including the differences in deer species across regions and the impact of agricultural practices on wildlife. The episode wraps up with a light-hearted discussion about local Tex-Mex restaurants. Learn more about your ad choices. Visit megaphone.fm/adchoices

In 1947 Dave Pace spiced up America with Salsa and this turned into a 90 Billion Dollar category. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not so secret techniques that took famous businesses from mom and pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [ECO Office Ad] Dave Young: Welcome back to the Empire Builders Podcast. I’m Dave Young here talking to Stephen Semple. And the listeners may not know this because we only release these every week or so, right? Stephen Semple: Mh-hmm. Dave Young: But we often record them one after the other. And we just got done recording the episode about Doritos and Tostitos. And now you’re telling me that we’re going to talk about dip, Pace Salsa. Stephen Semple: Pace Salsa. Yeah. Dave Young: So the picante sauce people. Stephen Semple: Correct. Correct. Absolutely correct. Dave Young: And that’s great with Doritos. Stephen Semple: I never thought about it being with Doritos. Dave Young: Really? Stephen Semple: Tostitos, I would, but not Doritos. Dave Young: How about both? Stephen Semple: Okay. Dave Young: I say you can dip a Dorito into anything. I’m in that camp. I’m firmly in the camp that anything dippable is- Stephen Semple: You’re all-inclusive in your attitude towards Doritos and dip. Very open-minded. Here’s the thing I’m going to say. If someone has not listened to the Doritos, Tostitos story, you really should go back and listen to it before listening to this one because there’s certain things that kind of come together in terms of what’s happening in the world. Dave Young: Like chips and dip. Stephen Semple: And these stories are kind of linked even though this story starts in 1947. Well, the Doritos story starts in the late ’50s. They still have kind of a bit of a shared history. Dave Young: These stories that are on a collision course, a deathening. Stephen Semple: They are. And this story’s also not just about pace salsa, but it’s really about the origin of the salsa in the United States as a category, which is a $90 billion category. And the business was started by David Pace in 1947 in San Antonio and was sold to Campbell Soup in 1995 for $1.1 billion. Dave Young: All right. Stephen Semple: So not a bad little payday. Dave Young: Not a bad deal. Stephen Semple: Yeah. So now David Pace was from Louisiana and he moved to Texas after World War II. He had been running a small food business processing sugar substitutes, which were popular both during the war and shortly after the war with rationing because of the sugar rationing. But as rationing was coming off, what he knew is there was going to be less and less of a need for these sugar substitutes. So he was looking for a new idea. And so we have to remember, it’s 1947, food’s kind of boring in the United States. It’s not diverse. It’s bland. It’s meat and potatoes. The condiment that was used to improve food was ketchup. That was the condiment to improve food, right? And Mexican food was not really a thing. About the only thing that people knew about Mexican food, it was spicy. Here’s the part that I came across that really surprised me the most. In New York City, one of the most diverse cities in the world, and certainly the most diverse city in the United States, there was just one Mexican restaurant in the city and New York at the time. Dave Young: In the ’40s? City. Stephen Semple: In the late ’40s, ’47. Dave Young: Okay. Wow. Stephen Semple: There was only one. That was it. Now, you could get Mexican food in the South because let’s face it, 100 years previous, a lot of parts of the South were part of Mexico, right? Dave Young: That’s right. Stephen Semple: As we like to remind ourselves. So here he is in- Dave Young: Well, Tex-Mex started just spreading in. Stephen Semple: Yeah. So here he is in San Antonio. He was stationed in Texas during the war and he’d settled in San Antonio, but he had never had Mexican food because now he’s off the base living in San Antonio and he tries salsa for the first time. And he’s like, wow, this is great. And he decides he needs to bring it to the market. A couple of challenges he ran into. First is how to make it. There’s lots of recipes around. He wanted to make his own version to sell the non-Mexican, so he wanted to tone down the intense flavors. He also needed to be able to jar it so it had shelf life. Here’s one of the fun challenges he ran into. A couple of the recipes he worked with would ferment once put in a jar. Well, what happens in a jar when something ferments? Dave Young: Botulism? Stephen Semple: No, kaboom. They blow up. Dave Young: Kaboom. They blow up. Okay. Yeah. Stephen Semple: So exploding jars, exploding jars of salsas, not really the objective. Dave Young: That’s never a good look either. Stephen Semple: Not really. But he gets it figured out and he brands it as Pace Picante Sauce. So it was first of all, promote it as a sauce, not a dip. And he starts selling it locally. He advertises it in the newspapers, but again, not as a dip as a sauce, like a marinade, something you brush on meat before baking. That was how it was being positioned. Dave Young: Well, it’s still, that’s the label on the jar is Pace Picante Sauce. Stephen Semple: Yeah. Dave Young: I’ve always wondered about that. He did that so he didn’t have to… Well, go ahead. Stephen Semple: But that was just kind of how he thought about it. And so for over a decade, he works on building up a following in Texas. It was building slowly. He liked spicy food, but most people didn’t, because even though he took the spice down, it was still spicy. Now he hires his son-in-law, Kit Goldsbury, and Kit hates spicy food, like can’t stand it, but still thinks he can sell it. And Kit starts at the bottom working every job and works his way up. And there’s a point where Kit becomes more senior. And Pace is now in five states and is making some money. They’re having some success. Dave Young: Good. Stephen Semple: But Kit’s goal is he wants us to become coast to coast. He wants to turn this into a big thing. But here’s what he notices. It’s too hot for northerners, but northerners want flavor because they’re eating Doritos. They’re eating nacho Doritos and cheese Doritos. They’re eating those things. So it’s not like they don’t want flavor. They just don’t want the heat. Dave Young: Yeah. Stephen Semple: There’s a marker for something interesting, unique, and different, but to go national, he needs to mute the heat. Dave Young: Needs to call it mild. Stephen Semple: Right. And around this time, Tostitos takes off and which is being used for dipping and it’s a massive success. So he decides to lean into the dip angle because he saw what was going on with Tostitos and he said, “You know what? We need to make this as a dip, not as a sauce, but I still need to take down the heat.” So he hires tasters to try all the jalapenos out there to find out which is the one that would work the best. Here’s the problem. Taster’s results were really inconsistent. He goes, “Okay, so I’ve still got to solve this heat problem.” So he hires a food scientist to engineer a heat-free jalapeno. Dr. Rasplicka, I think is how you pronounce his name, who basically created this measurement system for capsaicin, which is about how hot it is. And from this, they were able to figure out how to remove the heat because they were able to identify each one, able to identify the source of it and create this non-heat version of salsa. Dave Young: Okay. Stephen Semple: Now, you jump the gun on it a little bit, as you often do. So remember, while Americans didn’t want heat, they wanted something interesting. So of course they didn’t call it bland. What did they call it? Dave Young: Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Dave Young: Let’s pick up our story where we left off and trust me you haven’t missed a thing. Stephen Semple: Well, Americans didn’t want heat. They wanted something interesting. So of course they didn’t call it bland. What did they call it? Dave Young: Mild. Well, they’ve got the three. They’ve got mild, medium, and hot. Stephen Semple: Right. And that’s exactly what they did. They had the other spice levels, but they didn’t go with bland. They went with mild. Dave Young: Yeah, yeah, yeah. This the Goldilocks rule, right? Stephen Semple: Yeah. Dave Young: Wow. Stephen Semple: And so therefore, and with mild, everyone can enjoy it. And then of course they offered the other spice levels and they market it as a dip. Very quickly, sales went from $3 million to over $50 million. Dave Young: I can imagine. Stephen Semple: So successful, supermarkets started placing salsa in the chip aisle because it was not in the chip aisle previously. In 1991, salsa passes ketchup as the number one condiment in the United States. Dave Young: Not till ’91. Stephen Semple: Not till ’91. Dave Young: Okay. Stephen Semple: 1995, Campbell’s buys the business for over a billion dollars. Dave Young: All right. Stephen Semple: Now, I forget what year it was. I think it was ’92, but anyway, early ’90s, Campbell’s actually created a Heinz Salsa. Dave Young: Really? Stephen Semple: Yes. And it failed miserably. Dave Young: Sure. Stephen Semple: But if you think about it, we often bump in these situations where companies do these line extensions, right? Where it’s like, “Well, why not? It’s tomato. It’s a condiment. It’s all this other thing. We can do a Heinz Salsa.” Why wouldn’t a Heinz Salsa work? People love Heinz ketchup. They’ll love Heinz Salsa.” It bombed. It totally bombed. Like bombs so much to the degree that it only existed for about three years and they went, “You know what? Instead, we’ll spend $1.1 billion buying a competitor rather than trying to develop our own.” Dave Young: Heinz is what it is and you know what you’re getting. Stephen Semple: But how often do we see that whole line extension happen and it fails? Dave Young: Yeah. Stephen Semple: Right? Like Gerber’s wanting to make adult food. Dave Young: No. Stephen Semple: Doesn’t work. Heinz making salsa. Dave Young: Make adult food and call it something else. Stephen Semple: Coke understood this when they went into the energy drink market because it was not Coke energy drink. They knew that would fail. Coke understood that. They were like, “No, no. Coke’s a pop. It’s a soft drink. It’s not an energy drink. We’re going to have to do something completely different.” But it’s amazing how often businesses will make that mistake of, “Oh, well, we do this thing. Let’s also market ourselves this thing and do this line extension.” And it doesn’t work. It doesn’t work. Dave Young: I think there are just invisible boundaries that if you don’t know them and you try to cross them. And in this case, it’s the style of food, right? Heinz goes on certain things, but it doesn’t go on Mexican food. You don’t dump ketchup on Mexican food. You don’t dump mustard on Mexican food. And Heinz makes ketchup and mustard and relish. Stephen Semple: And pickles. Dave Young: Pickles and all of those things, but they’re definitely not things that you put on Mexican food. Stephen Semple: It’s interesting. I was having this conversation with Michael Torbet, one of our partners, because we’re dealing with a situation with a client, an existing client where we’re struggling with getting them to think about not doing a line extension. And I was sharing with him this whole story of Heinz and we were talking about Gerber and a bunch of other companies that tried to do line extension and have failed. And we got talking about ketchup. And I was saying to him, “Well, I think the reason why it didn’t work because ketchup is something that you put on hamburgers.” But I like how you put it. It’s not specifically about hamburgers, but the foods that you put ketchup on, because again, Heinz is successful in pickles and they’re successful in mustard, but there’s foods where pickles, mustard, and ketchup go together. Dave Young: Yeah. Stephen Semple: And none of those foods does salsa go on it. It’s a different food category that salsa goes on. So you could make salsa and you could probably make cheese and that would actually work. Where you think about it, ketchup and salsa from a manufacturing standpoint are closer than salsa and cheese. Dave Young: Yeah. Those are weird associations. Stephen Semple: In fact, those companies do make cheese. They make cheese with a little bit of jalapeno. Dave Young: Yeah, absolutely. They’re right there next to the picante sauce. Stephen Semple: But I loved how you expressed it, hidden barriers, but they exist. And if you cross those barriers, it doesn’t work. Dave Young: Yeah. Stephen Semple: Yeah. Very cool. I didn’t think about them as being hidden barriers. That’s an amazing observation. Dave Young: Like Rolex should never make a phone. Stephen Semple: Right. Dave Young: Right? Well, phones keep times like, yeah, but that’s not right. Anyway, that’s just an example. There’s just lanes. Stephen Semple: Right. But there’s a couple of luxury watch brands that tried to dip their toe into the smartwatch market and it didn’t work. Dave Young: Yeah. Stephen Semple: And Rolex was not one of them, but I can’t remember who did, but they did and it failed terribly, failed terribly. Part of the appeal to a Rolex is the handmade and craftsmanship and all this other stuff. Dave Young: Well, and I don’t know. I have an Apple Watch and I have an Apple Watch not so much so I can tell time, but so it can do some other things for me. Stephen Semple: Yes. Dave Young: It can notify me. I use the timer function all the time and I could just carry a stopwatch around my neck or some kind of timer. But I also noticed that Apple sells, you can buy really fancy, upgraded, shiny, gold, sparkly, diamond encrusted versions of Apple Watch cases. The thing still does the same thing, but I don’t know how popular that stuff is. I’m guessing it’s pretty niche. Stephen Semple: I’m going to guess it probably is. And again, it’s not a line extension. It’s an add-on to an Apple Watch. It’s not a different watch. It’s an add-on. Dave Young: I think the guy that’s buying a Patek Philippe… I don’t know. Stephen Semple: Philippe Patek? Yeah. Dave Young: Or even a Rolex. Stephen Semple: Were you? Yeah. Dave Young: You’re not buying it for the same reason you’re buying an Apple Watch of any sort. And you’re not going to be fooled by the glitz and glam of the accoutrement on an Apple Watch into thinking that you’re buying a fancy watch. Stephen Semple: Yeah. Dave Young: It’s still an Apple Watch. Stephen Semple: It’s still an Apple Watch. Yeah. It’s a different thing. Dave Young: Interesting. Yeah. Stephen Semple: Anyway. Dave Young: That’s a fascinating subject to just these invisible barriers. Stephen Semple: In a great book that covers this a little bit is the 22 by… Is it Al Ries and somebody? Dave Young: Trout and Ries, 22 Immutable Laws of Branding. Stephen Semple: Yeah. And one of the laws that they go through is basically don’t do line extension. And they’ve got some great stories in that book around it. And anybody interested in branding, it’s a great… I have it on my desk and it’s a bible I refer to because those 22 laws, yeah, they are like you break them at your peril. With all of Heinz power, it couldn’t extend that and instead gave up and spent a billion dollars buying a competitor. Dave Young: And probably didn’t rename it Heinz. Stephen Semple: They did not. They kept it as Pace. Yeah. Dave Young: And they learned their lesson. Stephen Semple: Yeah, exactly. Exactly. Dave Young: We’ve spent this time talking about Pace and just before this recording, we talked about Doritos, Tostitos. I’m getting kind of hungry. Are you getting hungry? Stephen Semple: Yeah. And of course we also talked a little bit about Taco Bell. Dave Young: Yeah. Yeah. Stephen Semple: As a sidebar. Yeah. A lot of food conversation here late in the afternoon. Dave Young: If people hear my tummy grumbling in the microphone, you know what’s going on. If we weren’t in different cities on the same continent, I’d suggest we go out and grab a bite somewhere, Stephen, but we’ll have to do that another time. Stephen Semple: We’ll have to do that another time. Exactly. Dave Young: I’ll bring the dip, you bring the chips. Stephen Semple: All right, you’re on. Dave Young: Thanks for bringing us the Pace story. Stephen Semple: All right. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app and leave us a big, fat, juicy five star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute empire building session, you can do it at empirebuildingprogram.com.

We're talking a few Taco Bell selections in this week's episode of (Not So) Live from Asteroid G. With Ghoul Mike tasting live, we're sampling the Mini Taco Salad, the Steak and Garlic Nacho Fries, and the Chicken Nuggets, and giving our thoughts on all the good and bad things about each selection. It's spicy, it's garlicy, and it's fun for the whole meal.

In today's episode, In honor of the upcoming Syrah Day on Monday and dodging the bad luck of Friday the 13th, Shelley and Phil taste through a Rosé that contains some Syrah as well as a California Syrah from the GaryVee Wine Club. Congratulations to the Seahawks for winning Super Bowl 60! #HappyFriday! #ItsWineTime! #Cheersing Wines featured this episode:2024 Huston Vineyards Chicken Dinner Rosé ($20 at Pilgrim's Market)2021 Cordant Winery Coastview Syrah ($60 at the winery)A HUGE thanks to our sponsors: Pilgrim's Market, Seasons of CDA and J. Bookwalter!Pilgrim's Market: Check out Pilgrim's Market for an expansive selection of fine wines with wine club prices EVERY day, weekly complimentary tastings and just up the street from CDA Gourmet! Visit pilgrimsmarket.com or call 208-676-9730!Seasons of Coeur d'Alene: Experience the best of Coeur d'Alene's culinary scene at Seasons, where farm-to-table cuisine meets elegant ambiance. Don't miss their Wine Down Wednesday where all bottled wines are 50% off! Visit https://www.seasonsofcda.com/ for more information or call 208-664-8008 And check out ALL of the upcoming events at Season's by clicking https://seasonsofcda.com/coeur-d-alene-seasons-of-coeur-d-alene-eventsJ. Bookwalter: Celebrating their 40th year of producing award-winning wines crafted from the finest Columbia Valley vineyards, J. Bookwalter wines bring excellence and quality to every glass. Visit https://www.bookwalterwines.com for more information or simply call or 509-627-5000.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music. Please visit https://todhornby.com to see what Tod is up to! The Rivaura Wine Word of the Week - Garrigue A French term for the wild, resinous herbs (lavender, thyme, rosemary) that grow in limestone soils.Rivaura: There's a new wine in town. Rivaura! Producing some of the best wines Idaho has to offer, Rivaura now has a tasting room in Coeur d'Alene! They are open Wednesday through Saturday! When you stop by, say 'hi' to Cooper! Visit https://rivaura.com for more information or simply call, 208 667-1019!For more information on an evening at Seasons of Coeur d'Alene with  great food paired with the amazing wines of Rivaura Estate Vineyards & Winery, click HERE.Mentions: De Leon's Tex-Mex, Sara Lane, Ed Holmes, Wild Hills Wine, GaryVee Wine Club, Brooke Kochman, David Hoffman.Some wines we've enjoyed this week: Liberty Lake Wine Cellars Tempranillo, Signé Mâcon Villages Chardonnay, Grochau Cellars Pinot Noir and a Rascal Pinot Noir.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) on our YouTube Channel, https://www.youtube.com/@winetimefridays and on Threads, which is @winetimefridays. You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back! © 2026 Wine Time Fridays - All Rights Reserve

Pete Mora joins the Restaurant Unstoppable Network for a live Q+A on March 16th, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Pedro "Pete" Mora is the founder and CEO of Fajita Pete's, a Houston-based Tex-Mex concept built around catering, delivery, and a streamlined fajita-focused menu. Born in Colombia and raised with an entrepreneurial push from his family, he opened his first full-service Mexican restaurant, Poblano's, at age 23 in 2002, discovering that guests were most excited about fajitas and off-premise catering. In 2008 he closed that restaurant and launched Fajita Pete's, reimagining the business as a compact, catering first brand that delivers fresh fajitas, tacos, and flautas directly to homes, offices, and events. A graduate of the University of Houston's entrepreneurship program, Mora has grown Fajita Pete's from a single Houston location into a fast-growing franchise recognized on lists of top emerging franchise brands, all while keeping the model intentionally simple and hospitality-driven. On this episode, Pete shares how he went from crafting tables in his garage to building a scalable restaurant system, why he believes hospitality matters more than square footage, and what he's learned about grit, franchising, and "achieving the American dream one fajita at a time." Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - Cerboni - Cerboni is an all-in-one financial solution for restaurants. Reliable tax preparation & Business incorporation. Seamless Payroll and compliance report. Strategic CFO Services That Drive Business Growth. Detailed, custom reporting for complete financial clarity. Dedicated support for restaurants & Multi-location businesses. End-to-end financial management under one roof. Call (281) 888-2413 and mention Restaurant Unstoppable to get 20% off your first month of service. - Restaurant Systems Pro - Lower your prime cost by $1,000, and get paid $1,000 with the Restaurant Systems Pro 30-Day Prime Cost Challenge. If you successfully improve your prime cost by $1,000 or more compared to the same 30-day period last year, Restaurant Systems Pro will pay you $1,000. It's a "reverse guarantee."  Let's make 2026 the year your restaurant thrives. - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Guest contact info:  Email: pete@fajitapetes.com Website: https://fajitapetes.com/ Thanks for listening! Rate the podcast, subscribe, and share! 

In this episode of TIF Voices, we gather in the wake of Selena y Los Dinos, Isabel Castro's documentary portrait of Selena Quintanilla and her family band, to reflect on what it means to witness Selena's story told through her own image, voice, and archival history. Recorded shortly after the film's Texas festival screenings, this conversation captures our immediate emotional responses as Tejanas in Film watching the documentary in community.We discuss the electric atmosphere of the SXSW screenings, the presence of the Quintanilla family in the audience, and the distinctly communal experience of grieving, celebrating, and remembering together in a theater. The film's use of never-before-seen home videos and interviews allows Selena to emerge not just as an icon, but as a funny, ambitious, young Tejana navigating family, fame, language, and identity in real time.Our conversation explores how the documentary expands Selena's legacy beyond scripted portrayals, highlighting her Texas twang, Tex-Mex cultural specificity, and role as an early symbol of Latina female empowerment. We talk about the emotional weight of hearing her speak for herself, the tenderness of family dynamics, and the way this film functions as a new chapter in a decades-long process of collective grief for Texas Latinas and fans across generations.This is an episode about memory, representation, and what it means to finally see Selena in her own words.

Send us a textEver wonder what really happens behind the bar while the airport roars outside? We bring in Andy, a veteran who's poured, plated, and problem‑solved across Dallas–Fort Worth for nearly two decades, to trace the wild arc from teenage shifts at El Chico to cross‑terminal utility runs and the cobwebbed revival of a shuttered wine and pizza bar after COVID. He unpacks the split personality of airport hospitality—line cook one hour, server the next, therapist by default—while revealing why simple food, cold beer, and a fast smile still beat any fancy concept when flights are late.The stories fly. A new‑hire prank becomes local legend thanks to a duct‑taped “squeegee sharpener.” A guest buys a beer, smashes the bottle, sprints for D5, and triggers an unforgettable moment when security opens a hidden wall and quietly disappears him. Nostalgia kicks in as we revisit tequilaria, Terminal E lore, and the way crews from rival spots still collaborate when the rush hits. The celeb sightings deliver texture, not ego: Cowboys players passing through, Stars great Jere Lehtinen dropping by, Linda Carter revealed only when the check prints, and a friendship with country star Joe Nichols built on the most overachieving Irish coffee you've ever heard described.What anchors it all is craft and community. Andy's path through Riata, Blue Mesa, a Tex‑Mex cantina, and auxiliary outposts shows how airport bars survive constant change—new ownership, new terminals, new uniforms—without losing the heart of service. If you love travel, restaurants, or just a good story told with bite, you'll find yourself nodding along, laughing, and maybe rethinking that next gate‑bar stop. Hit follow, share this with a service‑industry friend, and drop a review to tell us your best airport bar moment—what's the wildest thing you've seen between boarding calls?Support the show

We're closing out our Essentials series with the thing that ties it all together: food. This episode looks at the regional flavors and iconic eats that define the United States — how Tex-Mex, Indigenous desert cuisine, Cajun cooking, barbecue, and classic American dishes came to be, and how certain cities helped turn local food into national habits.It's a travel-forward celebration of taste, place, and identity. No rankings, no lectures — just how America actually eats, and why that matters.____________________________________S04 Ep146____________________________________Connect with us on social media: Instagram: @unscaledtravelshowTwitter: @fullmetaltravlrFacebook: @fullmetaltravelerWebsite: ⁠⁠https://www.unscaledtravelshow.com/

Are you the very model of a modern major general? Probably not, but guests are welcome to pretend for a moment when they go to see Tulsa Opera's production of The Pirates of Penzance at the University of Tulsa's Lorton Performance Center this Friday and Sunday. Sung in English with musical accompaniment from the Tulsa Opera Orchestra, this classic swashbuckling romance and slapstick comedy from Gilbert & Sullivan tells the story of a love-struck former pirate trying to evade his past. Jason Zacher, who portrays the Pirate King in Tulsa Opera's production, joins the show to talk about this can't miss show and how he gets into character as a bureaucratic buccaneer.  Also on this week's show, the editors discuss their favorite Mexican and Tex-Mex food options in the state, and podvents tells a tale as old as time. You won't want to miss it!

A winter storm is headed to North Texas, bringing with it the coldest temperatures of winter, following a month of record-setting heat. An intense cold front is expected to arrive early Friday morning, which should keep temperatures falling all day. ERCOT — which operates the power grid for most of Texas — is expected to have ample supply to meet the predicted demand on Friday. In other news, Dallas City Council members were split Tuesday on conceding power to try to save Dallas Area Rapid Transit; the Dallas Mavericks have narrowed their focus to two locations in the city of Dallas for their new arena, but a decision may not be made until July 1; and a new Tex-Mex restaurant called Loma is expected to open in the former Texas Rangers ballpark in Arlington in spring 2026. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Over the holidays, we were in Canada's Royal City - Victoria, BC - and Erik suggested we take on The Kinks song of the same name. She reigned for 63 years so her impact was large, on both Ray Davies and the city of the newly wed & nearly dead! Mexico's Los Rockin Devils covered the song the same year and we don't speak Spanish, but we think they changed the lyrics to make it a love song. If it has a [Tex-]Mex-style organ, we don't care! In the US, Little Roger & The Goosebumps made a bubblegum/powerpop version which leaves us kinda konfused? Back in Ol' Blighty, The Fall authored a rendition that seems to amplify the satirical elements of the original, but that's mostly seen in the video and not heard. Finally, Victoria's own The Hanson Brothers did the song and it travesties the Canadian city - if you've ever been to the Empress, your monocle might pop out when you hear these locals have to say! Lucky us!!!

Wild Game Gourmet: In the Kitchen with Chef Holly Hearn In this episode of the Okayest Cook Podcast, host Chris Whonsetler is joined by professional chef Holly Hearn, owner of Game Girl Gourmet. Holly discusses her journey into becoming a wild game chef, emphasizing the importance of storytelling through food and honoring culinary traditions. The conversation spans her experience on the TV show Chopped, the India Project with Blood Origins, and her unique approach to creating dishes inspired by the native habitats of wild game. Holly also shares insights on making dishes accessible and adaptable, and the challenges of cooking for different audiences including children. The episode provides valuable tips for both novice and experienced home cooks interested in incorporating wild game into their meals. Find Holly: Web: https://www.gamegirlgourmet.com/ Social: https://www.instagram.com/gamegirlgourmet ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Host's Update 01:04 Guest Introduction: Holly Hearn 02:08 Holly's Culinary Adventures 03:56 Chris's Memorable Meal 05:40 Holly's Experience on Chopped 06:18 Wild Game Cooking Insights 09:08 Cultural and Historical Culinary Inspirations 15:38 Blood Origins India Project 28:39 Exploring the Diet of Animals 29:52 Tex-Mex with an Indian Twist 41:06 Cooking for the Camera vs. Cooking for People 46:47 Cooking for Kids and Picky Eaters 52:11 Final Thoughts and Where to Find More More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Most musicians would only dream of opening for Robert Plant from Led Zeppelin on tour but for Rosie Flores the dream came true! Rosie drops by The City's Backyard Podcast on this episode to talk about her music, career, and new album called Impossible Frontiers with her band The Talismen! Plus she speaks about what it's like to be on the road opening for Robert Plant with Saving Grace and Suzi Dian.Rosie Flores, triple-threat Texas musician, has never allowed the challenge of navigating the male-centric worlds of rock and country music slow her down. In fact, she often drew upon those challenges as source material in sharply observed songs she not only wrote and sang with authority and passion, but also brought to life musically as a widely respected lead guitarist in a string of notable bands.Rosie is one of the 2024 NEA National Heritage Fellows! In September 2024 she accepted her gold medal award at the Library Of Congress, appearing at the Kennedy Center as well as the White House. A daughter of San Antonio whose musical journey also has included quality time in Austin, Los Angeles, and Nashville, Flores has adroitly absorbed, helped preserve, and extended the musical legacies of influential Texas musicians as varied as country music's King of Western Swing Bob Wills & His Texas Playboys, blues guitar master T-Bone Walker, and Tex Mex innovator Doug Sahm.In the 1970s, she became one of the most celebrated performers on the “cowpunk” circuit (a hybrid of punk rock and country), alongside such other rising stars as Dwight Yoakam, Lucinda Williams, Rank & File, and Los Lobos (2021 NEA National Heritage Fellows). The release of her 1987 debut solo album Rosie Flores proved her to be a singer and songwriter of the first rank, and helped lay the foundation for what coalesced into the alt country movement.Flores became the first Latina to crack Billboard's country music chart. For her enthusiastic participation in and ongoing promotion of Austin's deep and wide music scene, including the annual South by Southwest Conference, the city has proclaimed Rosie Flores Day in 2006.Flores has remained a spark plug live performer for more than five decades, a goosebump-inducing electric guitarist and songwriter as well as champion of the trailblazers who preceded her. Notably, she lured pioneering rockabilly heroines Wanda Jackson (2005 NEA National Heritage Fellow) and Janis Martin (“the female Elvis”) back into recording studios and onto concert stages for lauded late-career rejuvenations. Flores won a 2007 Peabody Award for her narration of the NPR rockabilly documentary, Whole Lotta Shakin'.For more on Rosie and her tour click here > https://rosieflores.com/tour/

Tex-Mex quirks, mortuary madness, NFL draft dreams, and holiday hilarity—Michael Berry brings you the stories that make life interesting.See omnystudio.com/listener for privacy information.

:Have you ever wondered how it feels to say goodbye to a beloved Austin institution that's been serving up classic Tex-Mex for four decades? In this heartfelt episode of The JB and Sandy Show, the crew kicks things off with sad news: the iconic South Congress location of El Mercado is closing its doors for good this Wednesday, December 17th – but don't worry, the Burnet Road spot lives on, and you can still grab their famous salsa at HEB! The team dives into Austin's ever-changing landscape, debating Torchy's vs. Taco Deli (you're one or the other, right?), sharing hilarious foil-eating mishaps, and reminiscing about classics like Matt's El Rancho and the "all-American taco." They also reflect on saying farewell to longtime spots like Catfish Parlor and ponder what's next for that prime SoCo real estate (condos, anyone?).Things heat up with the Story We Love: Austin City Council just greenlit Southwest Airlines' huge expansion at ABIA, bringing 2,000 new jobs with an jaw-dropping average salary of $180,000! Could this mean more direct flights, cheaper fares, and Austin-based pilots and crews? The gang breaks it all down.Then, hop in the Wayback Machine as Sandy finally dives into the legendary Mad Men – four episodes in and already hooked on Don Draper's mysterious past (is he a deserter?!), the nonstop smoking and cocktails, pointy bras, and that shocking picnic litter scene. JB raves about rewatching it endlessly, while they marvel at the 1960s office antics and unforgettable characters like Christina Hendricks.Memorable moments include: "You're going to eat a little bit of foil" from Taco Deli tacos, tales of accidentally devouring In-N-Out wrapper paper, and laughs over vintage lingerie that looked like "the Egyptian pyramids." Cold weather debates, hot chocolate rants, and Pioneer Woman's shoutout to Austin's Trail of Lights round out this fun, nostalgic ride through Austin life and pop culture.Don't miss this mix of local heartbreak, big news, and binge-worthy TV talk – tune in now before El Mercado's final day slips away! Hit play, subscribe for more daily Austin vibes, leave us a review, and share with your fellow Texans who bleed breakfast tacos and Mad Men drama. 

Welcome back to The Vikings Tailgate - Presented by Ticketmaster - The official ticket marketplace of the Minnesota Vikings. The Vikings are heading down to the land of Stetsons and Tex-Mex as they take on the Dallas Cowboys on Sunday Night Football. Cy Amundson and Chad Daniels shove into the lasting memories of the 1975 playoffs, the Herschel Walker trade, and Randy Moss tearing it up in the 1998 Thanksgiving game. All of this and more is in Episode 67 of The Vikings Tailgate - Presented by Ticketmaster - The official ticket marketplace of the Minnesota Vikings.See omnystudio.com/listener for privacy information.

Two North Texas women are representing the region on a new T.V. show, "Next Level Baker," from Gordon Ramsay. There's also plenty more food news to catch up on: a new location for Kirin Court, a Wagyu omakase restaurant opening in Design District, and more Tex-Mex hitting Lower Greenville. Later in the show, The Dallas Morning News food team gets into the dishes they loved so much at Thanksgiving, they're making them again for the holidays. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Two North Texas women are representing the region on a new T.V. show, "Next Level Baker," from Gordon Ramsay. There's also plenty more food news to catch up on: a new location for Kirin Court, a Wagyu omakase restaurant opening in Design District, and more Tex-Mex hitting Lower Greenville. Later in the show, The Dallas Morning News food team gets into the dishes they loved so much at Thanksgiving, they're making them again for the holidays. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, I owe Texas an apology. Between discovering that Tex-Mex might be the best food on Earth and listening to a kindergarten voicemail about baby mama drama, I had no idea where this episode would go. But then my kids started planning how to get rid of a body, a student declared his future as a midwife, and somehow we still managed to end with a heartwarming story about my sister's new baby and a resource to help your students love writing again. Takeaways: Andrea finally admits she was wrong about Texas and Tex-Mex might be elite cuisine. A kindergartener exposes her “husband's other babies” in the classroom. Andrea's kids invent a disturbingly creative plan for “body disposal.” A student's career quiz leads to a midwife meltdown and a hilarious OB-GYN story. Andrea gets personal about her sister's baby's birth, gratitude for NICU staff, and the importance of helping kids embrace discomfort. -- Teachers' night out? Yes, please! Come see comedian Educator Andrea…Get your tickets at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠teachersloungelive.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Educatorandrea.com/tickets⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for laugh out loud Education! — Don't Be Shy Come Say Hi: www.podcasterandrea.com Watch on YouTube: @educatorandrea A Human Content Production Learn more about your ad choices. Visit megaphone.fm/adchoices

Clay proudly declares that nothing screams “American Thanksgiving” louder than ditching the dry turkey for a mountain of fajitas, chips and salsa, queso waterfalls, and a cold goblet of Mexican beer, because in the South we've fully adopted authentic Mexican and Tex-Mex as our own native cuisine; if you ask him for the most traditional, red-white-and-blue meal money can buy in 2025 Mississippi, he's slamming down a happy plate special with chicken fajitas, refried beans, rice, extra queso, and a side of chimichangas before he'll touch a slice of pumpkin pie, proving once and for all that real American food comes wrapped in a tortilla and served with a side of “hold the turkey, pass the salsa.”              

In this episode, Latino USA’s “Selena expert” Maria Garcia sits down with Selena Quintanilla’s sister, Suzette and filmmaker Isabel Castro, to talk about the new Netflix documentary, Selena y Los Dinos: A Family’s Legacy. Suzette opens up about choosing to share the intimate home videos that shaped the film, while Isabel reflects on her artistic vision that brought the documentary to life. Listen in on this behind the scenes look at the life of a woman who defined a generation. Latino USA is the longest-running news and culture radio program in the U.S., centering Latino stories and hosted by Pulitzer Prize-winning journalist Maria Hinojosa. Follow the show to get every episode. Want to support our independent journalism? Join Futuro+ for exclusive episodes, sneak peeks and behind-the-scenes chisme on Latino USA and all our podcasts. Follow us on TikTok and YouTube. Subscribe to our newsletter. See omnystudio.com/listener for privacy information.

"Forever Shining" In 1976 brothers Tony and Chip Kinman founded the legendary Carlsbad punk band The Dills, who in just four short years crammed their music CV with highlights. Before they disbanded in 1980, The Dils had recorded classics like "Class War" and Mr. Big" opened for the Clash and appeared in Cheech and Chong's Up In Smoke. The Kinmans went on to form Rank and File, who are considered by many to be one of the first cowpunk bands around. Rank and FIle's rootsy stomp and melodic muscle powered them through three perfect albums--Sundown, Long Gone Dead and their self-titled 19897 swansong. The Kinmans had an uncanny ability to read the cultural room before anyone else--they were hardcore before it hit the suburbs and they were cowpunk before it was cool and with their next band Blackbird, they were techno metal before Korn and Linkin Park shirts at Hot Topic. The Kinmans went on to play in bands like Cowboy Nation and Ford Madox Ford and sadly, Tony Kinman died in 2018. Which brings us to KInman's self-titled Kinman's new album. A stirring song cycle filled with acoustic numbers, Tex-Mex techno, the undulating rhythms and "Me And Tony" a streetwise tribute to a life in music with his brother, Kinman's new record sounds like nobody else. It's filled with unexpected sonic flourishes, heartfelt emotional ruminations, great storytelling and devastating beauty. It's bold and brilliant work. https://intheredrecords.com/collections/chip-kinman/products/chip-kinman-s-t-lp www.bombshellradio.com (http://www.bombshellradio.com) www.stereoembersmagazine.com (http://www.stereoembersmagazine.com) www.alexgreenbooks.com (http://www.alexgreenbooks.com) IG + BLUESKY: @emberspodcast EMAIL: editor@stereoembersmagazine.com (mailto:editor@stereoembersmagazine.com)

Whippoorwills, bob whites, and chickadees. How do we decide the names of birds and what to call their calls? Plus, the last syllables of Arkansas and Kansas are pronounced differently, but they come from the same etymological root. And: What's the best word to describe your relationship with someone who's less than a friend but closer than an acquaintance. Is that person one of your friendlies? Also, knobbly monster, cuate, to have one's bum in the butter, the meaning of confirming, Kelly days, a quiz about common bonds, to have a goat's mouth, antidisestablishmentarianism, a Tex-Mex casserole dish, and more. Make no bones about it! Hear hundreds of free episodes and learn more on the A Way with Words website: https://waywordradio.org. Be a part of the show: call or text 1 (877) 929-9673 toll-free in the United States and Canada; elsewhere in the world, call or text +1 619 800 4443. Send voice notes or messages via WhatsApp 16198004443. Email words@waywordradio.org. Copyright Wayword, Inc., a 501(c)(3) corporation. Learn more about your ad choices. Visit megaphone.fm/adchoices

Michael Berry serves up spicy takes on Texas politics, a mysterious death in Buffalo Bayou, and the ultimate Tex-Mex debate: warm vs. cold salsa. With listener calls, Shirley Q Liquor’s birthday gossip, and Briscoe Cain’s cowboy cosplay, it’s a wild ride through Lone Star drama, flavor, and fun.See omnystudio.com/listener for privacy information.

He's back for the fourth time! Dan Buettner—National Geographic fellow, explorer, longevity expert, and creator of the Blue Zones—returns and this time we're diving into his brand-new New York Times best-selling book: Blue Zones: One Pot Meals.Dan and Rip roll up their sleeves and go page by page through his delicious new recipes—from savory Tex-Mex breakfast skillets to mushroom walnut bolognese, roasted cauliflower, creamy mac ‘n cheese, and even chewy oatmeal chocolate chip cookies.They talk about:Why long-term consistency is the only real longevity “hack.”How the world's longest-lived people eat (and why beans are still king).The flavor “secrets” revealed by analyzing 650,000 top-rated recipes with Stanford's AI lab.How Dan is bringing Blue Zones wisdom into kitchens, frozen food aisles, and even entire cities.Why all five original Blue Zones are sadly waning—but also, the exciting announcement of a brand-new Blue Zone that's on the rise.This conversation is equal parts mouthwatering, inspiring, and hopeful—and if you're ready to supercharge your longevity with easy, affordable, maniacally delicious meals, you're in the right place.Episode WebpageWatch the Episode on YouTube

We're back this week to recap our Weekends in Fun, talk Spartan shampoo for men, Dillon almost getting his ass kicked in a Tex-Mex parking lot, Tommy Fleetwood's son who stepped up, and Run it Back. Support us on Patreon and receive weekly episodes for as low $5 per month: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/circlingbackpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Watch all of our full episodes on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.youtube.com/washedmedia⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Shop Washed Merch: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.washedmedia.shop⁠ • (0:00) Fun & Easy Banter • (12:40) Recapping this Weekend in Fun • (27:05) Dillon's Parking Lot Altercation • (53:15) Run it Back Support This Episode's Sponsors: • Squarespace: Check out squarespace.com/STEAM for a free trial, and when you're ready to launch, use OFFER CODE: STEAM to save 10% off your first purchase of a website or domain. • Rhoback: Use promo code WASHED20 for 20% off at Rhoback.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

On Alt.Latino we often discuss the way that traditions are recognized and expanded upon. Usually it's when we're talking about new artists. But this week we are spending time honoring two legends: Tex Mex accordion player Flaco Jimenez and Latin jazz pianist/composer Eddie Palmieri each died within the last few weeks. They were foundational to their respective musical cultures, products of two distinct Latino cultural and musical traditions who also expanded the idea of tradition with their musical visions. Tune in this week to see how Felix connects the dots between these two seemingly dissimilar icons — and hear some new music that also blends tradition with modernity.    Music heard in this episode:Orquestra Afro-Brasileira, “Saudação ao Rei Nagô” and “Obaluayê”Doctor Nativo, “Caminantes” feat. Roco PachukoteBikôkô, “The Other” feat. Isaiah Hull and “La Mano” feat Crystal Murrayday2k, “OBSSD” and “más q todoooooo”Flaco Jimenez, “Lucerito”Eddie Palmieri, “Una Rosa Española”  Audio and production for this episode was done by Noah Caldwell.Suraya Mohamed is Executive Producer for NPR Music.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

This week, Andy Samberg, Neil Campbell, and Mitra Jouhari join Scott to discuss their favorite Tex-Mex cuisine, the new season of “Digman!”, and why it took so long to get a second season. Then, positivity ambassador Sonny Price drops in to discuss why spreading positivity is so important. Later, dating coach Elizabeth Bitch joins to share her unique dating techniques. Get access to all the podcasts you love, music channels and radio shows with the SiriusXM App! Get 3 months free using this show link: https://siriusxm.com/cbb