Podcasts about throws

MeidasTouch host Ben Meiselas contrasts the posts and conduct of Donald Trump with President Biden because as President Biden says “don't care me to the almighty, compare me to the alternative.”  Get up to 50% off for a limited time when you go to https://shopbeam.com/MEIDAS to try Beam's best-selling Dream Powder! Visit https://meidastouch.com for more! Remember to subscribe to ALL the MeidasTouch Network Podcasts: MeidasTouch: https://www.meidastouch.com/tag/meidastouch-podcast Legal AF: https://www.meidastouch.com/tag/legal-af The PoliticsGirl Podcast: https://www.meidastouch.com/tag/the-politicsgirl-podcast The Influence Continuum: https://www.meidastouch.com/tag/the-influence-continuum-with-dr-steven-hassan Mea Culpa with Michael Cohen: https://www.meidastouch.com/tag/mea-culpa-with-michael-cohen The Weekend Show: https://www.meidastouch.com/tag/the-weekend-show Burn the Boats: https://www.meidastouch.com/tag/burn-the-boats Majority 54: https://www.meidastouch.com/tag/majority-54 Political Beatdown: https://www.meidastouch.com/tag/political-beatdown Lights On with Jessica Denson: https://www.meidastouch.com/tag/lights-on-with-jessica-denson On Democracy with FP Wellman: https://www.meidastouch.com/tag/on-democracy-with-fpwellman Uncovered: https://www.meidastouch.com/tag/maga-uncovered Learn more about your ad choices. Visit megaphone.fm/adchoices

During a hot bench oral argument to try to overturn Judge Chutkan's gag order against his violent rhetoric , Trump's lawyer conceded that a trial court could limit Trump's speech even if his speech itself wasn't a crime in order to protect the criminal Justice system. Michael Popok of Legal AF explains why this is a fatal error that should lead to the appellate court allowing Judge Chutkan to re-enter her gag order against Trump. Get up to 50% off for a limited time when you go to https://shopbeam.com/LEGALAF and use code LEGALAF at checkout! Visit https://meidastouch.com for more! Remember to subscribe to ALL the MeidasTouch Network Podcasts: MeidasTouch: https://www.meidastouch.com/tag/meidastouch-podcast Legal AF: https://www.meidastouch.com/tag/legal-af The PoliticsGirl Podcast: https://www.meidastouch.com/tag/the-politicsgirl-podcast The Influence Continuum: https://www.meidastouch.com/tag/the-influence-continuum-with-dr-steven-hassan Mea Culpa with Michael Cohen: https://www.meidastouch.com/tag/mea-culpa-with-michael-cohen The Weekend Show: https://www.meidastouch.com/tag/the-weekend-show Burn the Boats: https://www.meidastouch.com/tag/burn-the-boats Majority 54: https://www.meidastouch.com/tag/majority-54 Political Beatdown: https://www.meidastouch.com/tag/political-beatdown Lights On with Jessica Denson: https://www.meidastouch.com/tag/lights-on-with-jessica-denson On Democracy with FP Wellman: https://www.meidastouch.com/tag/on-democracy-with-fpwellman Uncovered: https://www.meidastouch.com/tag/maga-uncovered Learn more about your ad choices. Visit megaphone.fm/adchoices

‘The Ballad of Songbirds & Snakes' is the prequel to the original ‘Hunger Games' trilogy, now adapted to the screen. The storyline follows a young Coriolanus Snow before he becomes the tyrannical ruler of fictional society Panem, and the origin of the Hunger Games tradition. The film stars Rachel Zegler and Tom Blyth. Reggie “The Reel Critic” Ponder shares his thoughts on the film, now in theaters. "The Reel Critic" is hosted and produced by Reggie Ponder. Follow Reggie on Twitter and Instagram @TheReelCritic, and on Facebook @ReggieTheReelCritic.

‘The Ballad of Songbirds & Snakes' is the prequel to the original ‘Hunger Games' trilogy, now adapted to the screen. The storyline follows a young Coriolanus Snow before he becomes the tyrannical ruler of fictional society Panem, and the origin of the Hunger Games tradition. The film stars Rachel Zegler and Tom Blyth. Reggie “The Reel Critic” Ponder shares his thoughts on the film, now in theaters. "The Reel Critic" is hosted and produced by Reggie Ponder. Follow Reggie on Twitter and Instagram @TheReelCritic, and on Facebook @ReggieTheReelCritic.

Hour 3 - Steiny & Evan discuss the 49ers win over Tampa Bay. Plus, is Purdy starting to make a case to become an Elite Quarterback?

The 49ers get a strong performance from their quarterback in a win over the Buccaneers. Correspondent Ryan Leong reports.

Georgia caps a perfect conference season by thumping Tennesssee. Correspondent Eric Waddell reports.

Talk'n Throws with Blake Jakobsson- Current throws coach at Trinity University in San Antonio,  2010-2015 Competed for University of Texas where he was 2x National Qualifier in the Discus, 2011 & 2013 Icelandic National Champion in Discus, 2009 & 2010 Qualfied for state in Shot Put and Discus for Burleson High SchoolTexas Track and Field Association Informative website for all things Texas Track and Field4Throws.com Family owned business offering all quality implements at reasonable prices. Code Talkinthrows10ReadyUp Athletic Development ReadyUP offers team consulting, semi-private & private strength and conditioning in the Austin area.Big Frog of Colleyville Handles all printing and embroidery. FiberSport Discus We are taking the guess work out of discus selection. It is not just about rim weight. NTX Timing NTX Timing a professional timing group that can handle any level of event.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

Thanks to our partner Gametime! Download the Gametime app, create an account, and use promo code BGI for $20 off your first purchase. https://gametime.co/ Irish Realty has you covered in the Notre Dame market! Check out https://www.irishrealty.net/walk-to-nd/ to find out more!! After the Notre Dame Fighting Irish football team battles Wake Forest, Blue & Gold's Mike Singer and Tim Hyde react. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome back, friends! Megan Cousins is a friend and newly published author. We spend time discussing her process and how it has become an act of spiritual formation. Check out Megan on IG. IG @authormegancousins IG @joann.c.bastien @this.is.her.story YouTube @joanncbastien  www.joanncbastien.com www.thisisherstory.life  Apple, Google, Spotify, YouTube   

Footballguys staff writer Adam Harstad joins RSP Film and Data as Matt Waldman's cohost for the 2023 football season to discuss practices that will make you a better fantasy GM and NFL fan. There are a lot of excellent writers and analysts in the fantasy industry. There are few that I hold in as high a regard as Adam. He's a forthright human being with a tremendous intellect whose approach to analysis in this space differs from most. He's also an excellent fantasy GM in re-draft and dynasty formats. Unlike Dwain McFarland, whose work delves into the statistical process, Adam spends a lot of time examining results and dealing with broad themes of decision-making that help us become better fantasy players and fantasy analysts. Topics Why "dart throws" can build a good dynasty roster. The type of "dart throws" Adam uses at wide receiver. Matt's example of a wide receiver depth chart benefiting from dart throws. A contextual examination of Trevor Lawrence's 2023 turnovers. Why QB turnovers are noisy data. The volume of positive plays is more valuable for QB assessment. Good quarterbacks play through mistakes just like other good performers. The unintentional comedy of Matt wearing hats all day. And of course, if you want to know about the rookies from this draft class, you will find the most in-depth analysis of offensive skill players available (QB, RB, WR, and TE), with the 2023 Rookie Scouting Portfolio for $21.95.  Matt's new RSP Dynasty Rankings and Two-Year Projections Package is available for $24.95 If you're a fantasy owner and interested in purchasing past publications for $9.95 each, the 2012-2022 RSPs also have a Post-Draft Add-on that's included at no additional charge.   If you're a fantasy owner and interested in purchasing past publications for $9.95 each, the 2012-2022 RSPs also have a Post-Draft Add-on that's included at no additional charge.   Best yet, proceeds from sales are set aside for a year-end donation to Darkness to Light to combat the sexual abuse of children. 

Market Proof Marketing · Ep 311: The Root of the IssueFor this episode, it's the Beth and Julie show! Kevin is out sick so Beth Russell and Julie Jarnagin take charge and jump into discussion on builders who are overcomplicating their marketing and urge builders to ask themselves “What is the goal?” and build your strategy from there! They dive deeper into setting goals for the next year and Julie suggests before making goals for the upcoming year, reflect on last year's goals and what was actually accomplished. Beth requests you share your goals for next year in All Access!Story Time (02:53)Beth urges builders to not overcomplicate it. Get to the root issue and ask yourself “What's your goal?”Julie has noticed all of her builders preparing for their 2024 goals and suggests that they reflect on last year's goals before setting new ones.The News (12:42)2024 Looks to Be a Defining Year for the Ad Market (adweek.com/brand-marketing/2024-defining-year-for-ad-market/)Reshaping the American Dream: Millennials and Gen Z Struggle to Leave the Nest (probuilder.com/reshaping-american-dream-millennials-and-gen-z-struggle-leave-nest)The best evidence yet that banning Airbnbs will make rent go down (businessinsider.com/airbnb-ban-makes-rents-housing-prices-drop-irvine-california-study)Scientists make breakthrough in research that could change the way our homes are constructed: ‘A significant result' (finance.yahoo.com/news/scientists-breakthrough-research-could-change)Things We Love Things We Hate (33:38)Julie is loving Bachan's Japanese Barbecue Sauce. Beth loves the people of Kansas City!Questions? Comments? Email show@doyouconvert.com or call 404-369-2595 and we'll address them on the next episode. More insights, discussions, and opportunities can be found at Do You Convert All Access or on the Market Proof Marketing Facebook group.Subscribe on iTunesFollow on SpotifyListen On StitcherA weekly new home marketing podcast for home builders and developers. Each week Kevin Oakley, Andrew Peek, Jackie Lipinski, Julie Jarnagin, and other team members from Do You Convert will break down the headlines, share best practices and stories from the front line, and perform a deep dive on a relevant marketing topic. We're here to help you – not to sell you!Transcript:BethWell, welcome to the Beth and Julie show!JulieHere we are. It's a surprise. The Beth and Julie show! It's just us. Yeah. Now, apparently, Kevin's not feeling great, so last minute, just me and Beth. But, hey, we're gonna make it work. This is going to be fun.BethIt'll be good. And we hope he feels better soon. He just got back from Guatemala, so the whole fam went down a little bit, and we just want them feeling better.JulieYeah, 100%. And I changed! I rearranged my office. It looks so good. I feel like everything's a little different. I'm trying to figure it out. Throws me off a little bit, but.BethAre you one of those people, though, that, like, when you rearrange furniture, you're like, or that you have the need to rearrange furniture because it makes your whole house whole feel now?JulieHmm. I don't rearrange much because I'm just kind of like a I, I don't like things to change. Yeah, but every once in a while, I get the itch, which is what happened here.BethNo, I love that. And it's interesting. My office, I feel like I rearrange more than anything because that's where I spend my most time and obviously, but what I've kind of realized, which honestly, I didn't really realize until now, until we're talking live in this moment, is that we've moved houses a lot. Obviously. Right. And with each house it gets a little bit better because we're a little bit older.BethI mean, we can afford a little bit more or like depending on where we're living. But in the houses that like I didn't like very much or weren't necessarily my taste, I rearranged furniture a lot.JulieOh, okay. Yeah, it can be. But this one, you've had it in your head from when you when you were building it? Probably so. Yeah.BethThis one we built, like we didn't pick the floorplan. We only made like a couple of changes, but everything else I selected or we selected and so it feels more like us and I don't have that need to rearrange. I mean, we've only been here for two months.JulieSo yeah.BethAsk me again in a year.JulieAnd six months and it forces you to clean and dust. That was other good thing.BethOh yeah, that's true. That's the other nice thing about moving is you get rid of things. All right, well, let's get started. Welcome to episode 311. I am Beth Russell. And with me today is Julie Dart. Again.JulieExcited to be here. This should be fun. We had a we had a Jenny Beth Julie show not long ago, and it was super fun. So.BethSo much fun.JulieYeah. Yeah.BethSo again, this will be great. And we just I need to not go off on my random tangents.JulieOr maybe I need to!JulieExactly. This is the perfect time. This is your chance. Go off the rails.BethOkay, so I guess we'll get started with story time. We had an interesting call this week with the Builder, and it just reminded me to not overcomplicate and that we shouldn't be overcomplicating things as decision makers within our companies. In this particular example, they were talking about a promotion or an incentive, and their plan was to pause it for like five days and then have a go live again.BethAnd immediately I was like, Tell me more about that.JulieLike, what is the.BethThought process here? What is the goal? And originally the response was they just want to take a pause and then hopefully they can get more attention.JulieWhen.BethIt goes live again. And so we brought it back up on our leadership call and drove a little bit deeper. Got to the root of the issue and we're like, okay, what is the real intent here? And the logic behind this pause.JulieSo.BethThat we can understand and plan accordingly. And the response was, well, the thought is, is that if we take it off and then we put it back on and we refresh the graphics, we refresh some of the messaging that it'll look brand new and people will be like, Oh, what's that? And it'll get a little bit more attention.BethAnd well, from a psychological standpoint and a consumerism standpoint, that could very well be true. I was like, Let's take a moment and step back and let's look at our numbers first, because if you don't have a huge amount of return, visitors to your site, then everything looks new to them anyway.JulieYeah, they're not living in that world that they know what you're running at all times.BethYeah, exactly. They're not stalking your every move and like, remembering every single graphic that you have on your site. So we took a look and their return traffic was minimal. It wasn't the the dominant force on their website. So it ultimately didn't make sense. And then when you factor in their small lead volume, because a lot of people are running into the smaller lead volume right now, month over month, it just was like not worth it because their messaging was actually driving some leads, which ended up being like 15% of their total lead volume for the month.BethSo it's like, do you want to risk losing any leads that you could get in that small window? And the risk just wasn't worth the potential reward in that situation. So in that the story and the lesson there is get down to the root of the issue and really get to what goal it is that you guys are trying to achieve.BethUse some backwards math if you need to apply some data to create some logic around it and determine if it's even worse. The work, the work that we put in to find out if that was work worth it for them is more work is less work than it would be for them to remove it, come up with new messaging, put it back on and rebuild ads, and do all that.JulieBehind.BethThe scenes.JulieAnd I think the other good lesson here is like, go be the best at your organization, that if people are throwing things at you from different departments or leadership or whoever, just to take the time to stop and be like, tell me more about that. Like, why are you wanting to do it this way? What are we trying to achieve?JulieDon't be afraid to ask those questions because they might have a perfectly good You're like, Oh, perfect. That makes sense. And then everybody's on the same page. But I think sometimes, especially if it's coming from above us, but sometimes we're like, Yes, okay, we'll do that. And we don't take the time to stop and ask the as the questions of why.BethYeah, and how you frame it. It doesn't have to be a conflict. It doesn't have to be an engagement of like me versus them. It just is getting down to the root of issues so that everyone, like you said, everyone's on the same page and they understand the intent because I think where communication gets lost a lot of times in every single company, regardless if you're in housing or not, is that people aren't understanding the intent.JulieOr the.BethWhy behind what they're doing and they're just executing and things just get.JulieLost. Yeah.BethAnd expectations are meant when that happens.JulieYeah, absolutely. Well, mine's also kind of about goals, but it's from a different point. I'm glad you set a lot of goals. Are you a goal person? Like, do you like New Year's resolutions and like goals for the New Year? Are you into that?BethI'm not into New Year's resolutions because I feel like oftentimes are empty promises that we make to one another, you know, or like me to ourselves. I do love goal setting, though. I'm like that neurotic person that's like, okay. And one year I want to be here in two years, I'm going to be here. And something that I used to have my team do all the time was build like a five year plan in that five year plan.BethLeaders listening. Make note of this. I learned this for my husband. Should always include your personal life. It should always include your family. Because wherever you are with your family in that time of your life is going to impact where you want to be in your professional life. And so the two can't be completely separate from one another in regards to your growth and your progression and the person you want to become.JulieSo yeah, big.BethFive year plan type person.JulieSo true. I love that. And next month, especially December's when everybody's making like 2024 plans professionally and personally. We've already started talking about budgets and things, so I would say take some time in December before you're setting all those goals and plans for 2024 to reflect on 2023. What were your goals at the beginning of the year, professionally, after Builder and personally, what did you achieve?JulieWhat did you not achieve? And take some time to celebrate your wins? Like, Well, what did I do? What did I what am I really proud of this year? So I do some journaling kind of stuff just because I process things better writing. And that's one thing I've been trying to do more instead of always looking at the next thing.JulieThe next thing, the next thing. Stop and take a look at what's going well, what you're proud of, what you learned. So November would be a great time for that. Maybe around your Thanksgiving break and then you can start really focusing on 2024 plans in December. And I love that stuff. So and it's kind of weird right now.JulieI'm kind of in between because I wrote the book last year and that's all done. I had an injury, so some of my like jujitsu stuff is kind of on hold, so it's kind of fun to come up with something new. So that's where I am right now.BethI love that. And especially because the growth doesn't happen without the reflection. And so you can use that reflection over your previous year professionally. And then don't be afraid, like don't do that and keep it to yourself. Put it in some some form of digestible format that you can provide to your leadership and say, Look at what I have done.BethLook at what our department has done, look at what our team has done. And this is like quantify that impact on the organization because there's a lot of opportunity and that's how you can grow professionally within your career to say like, this is what we're doing, this is the impact we had. There's no denying marketing now.JulieOkay, people. Yeah, exactly. Yeah. Like you said, such a good opportunity to celebrate your team right now. So take a look and use that just to celebrate what everybody's done done this year. Because, you know, it's been tough, it's been a tough market and people are still like fighting for those last sales end of the year trying to meet goals, but just set aside some time on your calendar.JulieIt's a good time for it.BethThat's good advice. I love it. I want to see like I want people to share like what they're doing and how they set their goals and how they how they maybe report on their year end impact or things like that. So if you're an all access share some of that. If you're listening right now, we would love to see it.JulieYeah, I love it. And do you remember what your word was from last year? I remember a lot of people had a word last year. Does anybody remember their word? Oh, what was your word? And did you live it out this year?BethMean did I love it? I mean.JulieI remember Tigers. I think Carly had won. Maybe Jen had won.BethMine was definitely centered around like change because I was going through a lot of change professionally. So at the beginning of the year, I mean, I started do it in March, so I don't know what it was, but I still look back now. I'm curious.JulieI don't remember either going out to get a look report back.BethOkay. So what would your word be for next year, though?JulieI don't know. See, I have to work on that. I'm What would my word be? I think some version of like confidence, because I think there's some things that are new to me that I'm working on some kind of step into like that, you know, not having imposter syndrome, being, you know, looking at where I'm at, that kind of thing.JulieSo I don't know, confidence is the word, but I think it's some version. Version of that is what I'm hoping. So I'm working on it.BethI love it. And I think that's so cool of you to admit on the podcast, too, because it's a realization that, like all of us have that imposter syndrome at time, right? Like even the people that we go to for advice and mentorship or guidance or coaching or whatever, like every single person has some sort of imposter syndrome in their life, even.BethKevin Probably. Are you listening?JulieI don't know.BethKevin Kevin will feel it for a second and then research it and then not have it anymore.JulieWe'll be on it. He'll stay up till 3 a.m. listening to a podcast about it. Yeah.BethI love that. Okay, so with goals and planning for 2024, a perfect transition onto the news is our first article that says 2024 looks to be a defining year in the ad market in this article from Adweek. And it basically is talking about how the global ad spend will turn a corner and rising to 8.2% from this year, what they call modest 4.4% in 2023, which I think is very poignant to Kevin's budgeting video that he put out.BethIf y'all haven't watched it, definitely recommend doing that because a lot of people over that or a lot of builders over the past, what was it, 3 to 4 years had really pulled back their ad spend or their marketing spend in comparison to their total revenue. And you know, a lot of conversations I've been having recently, I was like, Oh, my budget's going to be cut next year, my budget's going to be cut next year.BethBut this article forward it to you or your higher ups or your CFO or something, because it's also talking about how ad spend is going to continue to get more expensive.JulieYeah, exactly. When I read this article, it was almost like they were excited, like it was a good turning point. The ad spend is going to go up. It's also more competition, you know what I mean? Especially I always tell people as far as Facebook, you know, in Google search, we're just probably competing against the builder down the road or a realtor or something like that.JulieAnd Facebook from Christmas season, we're competing just for eyeballs. So that could be Macy's or, you know, whoever is advertising. So, yeah, we're turning this corner for ad spend, but it also means more competition. Things could get more expensive. So yeah, and it also says most people are looking to spend and display video search and social are dominating CMO's global media plans and I think that's also people come to us sometimes and they're like, what's the new, you know, okay, we've done Facebook and we've done search, what else can we do?JulieAnd it's like there are other things and we can talk through all the other options. But like globally, this is what people, this is what's working right now. So I think a lot of people are using those same tools that are really reaching people. And that's where we have to kind of start. And then we can grow out from there and experiment with different things.BethYeah, there was a mention in the article that like the most of this revenue, where is it right here is actually going to the huge media networks like Amazon and and media and things like that. So I mean, people are spending money in the same places and you have to think of what are the where is it relevant to your industry?BethLike when TikTok advertising became a huge thing, people are coming to us being like, should we advertise on TikTok or are we doing like not for housing, not for new home construction, It's not going to put a dent in what it is that you have. But I think what you should also take away from that is okay. So display requires content and good design, good brand messaging, a good logo, all those things.BethVideo is content. Invest in your content, search and social. I mean keeping things strong, optimizing those and understanding how things like you said, the how the market will get more expensive. So kind of relaying that messaging to your higher up saying people are going to be spending more money next year with the election and the Olympics happening. And so you have to understand how that's going to impact perhaps your Facebook budget, like you just said.JulieYeah. Yeah. And it's just going to be we're just in a harder market than we were two years ago. You know, it's just different interest rates, different environment. So we probably are going to have to spend a little more use a little more advertising and still be efficient with it. But we just need to make sure we have that money kind of socked away.JulieJust just in case. Yeah. Yeah.BethBecause Lord knows the big guys aren't going to hold back.JulieNo, no.BethOkay. Our next article is Reshaping the American Dream. Millennials and Gen Z struggle.JulieTo Leave the Nest. Yeah, this one.BethWas interesting because if you open up the actual study and the report from the study, they're like, you're just inundated with graphs and information. All these numbers are comparing the two generation, but the sum of it is basically saying that millennials and Gen Z are.JulieAre.BethLeaving the nest egg their parents homes at a.JulieSlower.BethRate than previous generations, which I don't really think comes as a surprise to anybody.JulieI don't think so. I don't think so for for numerous reasons. I mean, it's more expensive to move into your own place. Inflation, they're paying more for school or they're more in debt for school. There's just a lot of things that kind of play into that. I'm kind of I, I, I've talked about it before on the podcast.JulieI'm kind of from the opposite angle. We have my mom living with us and she's lived with us for years. So we're a multigenerational households, but the opposite direction. My mom was with us instead of us, you know, living with our parents. But then we also had my niece come live with us over the summer for a little bit, too.JulieSo I do think it will be interesting to see if that changes new homes at all, if more people I know there are some like multigenerational plans and things out there in the world, but as there's more like grown young adults living in houses or mother in law's living in houses, if that's going to change, kind of how anybody does those business.BethYeah, absolutely. I think we saw it a lot in Texas because multi-generation.JulieMultigenerational.BethHousing was a lot more popular down there than it is where I'm at right now. And they started building houses with dual primary suites for that reason. And sometimes they were like off to the side. Sometimes they're integrated within the plan. And it's interesting that the different ways that you can market that as a mother in law suite or grandparent suite, something like that.BethBut what I love about what you just said is so important tune, it speaks a lot to our generation is a lot of people are moving in their parents to help with child care because they have to work. They have to be a dual income house in order to afford housing where they want to be. And then childcare is so expensive.BethAnd a lot of these large markets that multi-generational housing is the only way that they can afford childcare.JulieYeah, yeah, it's a good point. It's a good point. And we do have I know at least one of the builders I've worked with are doing a they use to have the acronym right. I'm still are you dwelling units so building a little chitchat or you know sweet or yeah what's the right word for it but I think that's what they're calling them.JulieSo I think I think that's going to evolve more and more over coming years as we see more and more of, you know, of this being the trend, whether it's because people are choosing it or they're kind of forced into it either way.BethIt would be interesting to see a full development that could fit those eighties. As you said, on the lot, because, you know, like a basic production development with like a 60 by 120 onsite would not be able to fit that.JulieYeah. The one I'm familiar with there, a custom builder. So it makes sense. But that would be really interesting for I can think of one production builder that had something similar, but that leads into one of our other, one of our other articles because there was some question on whether you could build, I think theirs was like a garage apartment basically, and whether that could be used as a short term rental or not.JulieAnd that kind of depended on the community too. So we'll get to that too. Do you want to jump into that article now?BethYeah, because that I think it also ties into why you have more millennials and Gen Zers living with their parents now because they can't find somewhere to rent.JulieYeah, yeah. This is from business Insider and it's the best evidence yet that banning Airbnbs will make rent go down. And basically what it's talking about is that New York just passed a new I don't know if it's a new law or they're just enforcing it now, but basically it took it from 22,000 Airbnbs in New York down to 3000 is what's happening.JulieAnd and the idea of the article basically is just supply and demand. So because we're having such an affordability issue and especially somewhere in New York is having an affordability issue, the demand is the same. There's still the equal number of people looking for an apartment in New York City, but Airbnb is taking some of that supply and making them short term rentals so that somebody can't run it out for a long term.JulieTheir permanent home. So what they're saying that if you open those all up for long term rentals, not just Airbnb, that rents are going to go down and they've seen some some proof of that. I think there was another their other example I think was in California, wasn't it, where they began that several years ago and it did actually bring rents down.JulieSo it's a it's an interesting it's an interesting conversation to have. Of course, Airbnb says we're not the reason affordability is a problem, which yeah, it's a complex issue. Just banning Airbnb by itself is not going to fix all affordability issues. But really then they point it back to homebuilders because they said really the only thing that's going to fix affordability is us having more housing, and that would mean us that I mean builders, that's what we need is more housing.JulieBut that's hard in somewhere like New York City. But it's.BethYeah, and I think they're absolutely right. It's all comes down. It all comes down to zoning, which this is talking about as well, like restricting how many Airbnbs there are if they're zoning for new construction, if they're zoning for new residential housing units in the area, you have to be able to resupply the area. And I when I read this, it came to mind was Brian and Brian College Station area in Texas, because there's a ton of Airbnbs in that area because people fled to the area for Texas A&M; games and they spend every weekend there and then you have a college town.BethSo all of the like low rent housing is all taken up by college kids. So if you're a young professional trying to find a nice place to live with a decent rent that's affordable, where you're not surrounded by college kids up until 3:00 in the morning partying or being really rowdy every night of the week, your options are limited.BethAnd it's just because there's, you know, Airbnbs popping up left and right in that area.JulieSo I do wonder, I will be curious to hear if anybody says, like what the majority of those Airbnb landlords do. Will they sell Now that they can't do that, will they keep them and rent them as long term? Do they even want to be long term landlords or did they just like the money of the short term?JulieSo now that that many people can't use that business model like well well listings flood the flood the market in New York because they'll just want to sell them or they get around anyway. I thought that was an interesting thing too. Like all the sudden there's all these apartments used for one things that can't be used for that anymore.JulieSo what's going to happen with that?BethYeah, there are some cases where they the city allowed for an incentive. They didn't. I don't think that they explained what that incentive was if they converted to a long term rental. But again, it depends on what that incentive is. Is that inventive worth it enough for them to become long term landlords? And then what do you do with all of the stuff and furnishings that you put into that Airbnb as well?BethThat's what I find so interesting about what they do here locally. So we're we're located right outside of Augusta. Obviously, Augusta is known for Augusta National and home of the Masters. And so what the area did was make it so you could rent out your home as a short term rental during the Nationals. I'm sorry, during the Masters.BethI don't know why I said the Nationals. It's because I'm a homebuilder, that's why. So you can rent out your house for up to two weeks, 14 days during the Masters or actually I think it's like at any point during the year up to 14 days and you don't have to pay taxes on the income that you make during that time period.BethAnd they do that to incentivize, obviously, homeowners doing this, renting out their homes, but also to keep Airbnbs at bay and to keep hotel development at bay. And so the area isn't just run up with these huge resorts and hotels all around town. And it's amazing. Like we were just talking to our neighbors and they put professional golfers in this neighborhood.BethThey put the staff and the people that work here, our Airbnb that we stayed in for two months is owned by a lady who owns a catering company who only caters during the masters. So she had like a team of chefs that come into the area, stay at this Airbnb, which is why she bought it. And then the chefs go work at other Airbnb during the week of Masters as like the in-home chef.BethAnd then it's like a whole building industry around here. It's it's fascinating.JulieIt is. It is. I know I have some family up around Lexington, Kentucky, and they have something similar with the Kentucky Derby. Like if you have somewhere like with a little land where you can get horses, crazy money, crazy money for people who can come stay during horse racing season. So like all these little niche things, you don't hear about.BethThese like local markets. It's just crazy. Yeah, I love it. That's what's fun about moving so much as you get. I get to learn stuff that I never otherwise would have been interested in learning about previously.JulieWhat can you tell us about Kansas?BethBeth I like Kansas City. Kansas City is lovely. The people are so nice. I remember my first. I'll go see. I told you to attend. It was bound to happen. I truly.JulieStarted it.BethSo this will. You know what? We didn't have favorites. So this will be my favorite. And it is the people of Kansas City. Okay. And I probably people are going to be like, you're going to talk about Travis Kelce and Taylor Swift. No, I'm not. I'm going to talk about my own personal experience. My sister in law is from Northern Missouri.BethSo she did her residency in Kansas City. And my so they lived there for a period of time. And they got married. They got married in Kansas City. So my first time visiting Kansas City was for the wedding. And I remember for a little background story, I'm from the East Coast, I'm from the Baltimore, D.C. area. So the cities that I'm used to are D.C. and Baltimore.JulieWhere.BethPeople don't stop for, you.JulieKnow.BethLike if you're a pedestrian, like, good.JulieLuck.BethYou better practice your whole look both ways. If you're trying to cross the street and you better wait for that ticker. Okay, we're in we're walking towards downtown and there's this whole area called the Plaza, which is where like all the really nice shops and restaurants are. So we were walking downtown there and we're about to cross the highway, the major road cutting through the plaza and there's no crosswalk where we're at.BethSo we're just waiting for traffic to stop or, you know, to go by these people. And can they just stop for you?JulieThey just stop.BethIn the middle of a highway and just let you.JulieCross. They're like, What's happening?BethI was flabbergasted. I thought I was going to get handed like a casserole. At the same time on the other side of street, like they were just so nice. It was amazing. So shout out to that. Like Midwest.JulieYeah. Don't even need crosswalks in Kansas City. I love it.BethIt's lovely. It's very nice.JulieSo we're like, Oh, how are we going to tackle this next article?BethWe can talk about it because we actually did have some fun conversation around it.JulieLet's talk about it. So what happens is people throw in in our podcast on our Slack or our internal Slack idea, it's, you know, articles they see that we can talk about in the podcast. And this one, you know, we were probably going to let just Kevin run with it, but Kevin's not here, so it's us and we're not science people.JulieBut.BethBut my reaction was I am not a bio engineer.JulieQuick out of my.BethWheelhouse.JulieSo this is from a finance Yahoo! Is that what this is from? Scientist Make breakthrough in research that could change the way our homes are constructed. So basically and forgive our pronunciation on this because this is not stuff we have to talk about. Researchers at UCS, Newcastle University are using fungal networks to build structures. So basically, if you think about like a mushroom and the roots and the stuff that goes under the ground, you can make things from that.JulieThe fungal network, small strings that are part of the fungus intertwined underground with tree roots. It's part of a network of plants that pass water and nutrients to each other. We're getting a little over over sciency here. But anyway, so they've basically they figured out that this might be a replacement to use less concrete and make buildings more lightweight and better for the environment.JulieBut we laughed because you click through the picture they use for the article. It's like they're framing walls so you can think it's like a material for like a traditionally framed house. But if you click from the article to the research, wherever they got it, it's like these two people sitting on the ground in this little mushroom looking hut, looking over over their heads.JulieAnd it was like fungus. It looks.BethLike fungus.JulieYeah. I mean, it's it's from a mushroom and you can probably tell it. So it makes me laugh that like the headline acts like that we found this brand new material and now it's going to be in your houses. But unless you want to sit on the floor in your little fungus hut, I don't think we're quite there yet.JulieAnd we also had the conversation before we started recording that this is kind of like the 3D printing conversations that we were having all the time. Like, it is a really cool thing and we like to talk about it and new materials, but it's it's not going to get there until it looks recognizable or gets more people get more used to it.JulieIt's just like until it looks something that we recognize as what we want to live in as a home. But it's always good, you know, to see these things and follow the research.BethBut I'm going to age myself and my reference was the show Roswell, the original one, this remake that they put out there, but the original Roswell from like the early 2000, late nineties, it looks like the hut that the aliens came out of because like, no one wants to live in that. So I'm sure that, you know, if you dig into it, they can say that they can basically reconstruct foundations and walls through this material, similar to how they 3D printed foundation and walls.JulieYeah.BethBut even 3D printed houses don't look very nice right now. Like they have this weird.JulieBody and don't.BethI don't know how else to phrase.JulieThat. Yes, I agree. I had a friend whose dad his dream was always to build one of the Hey Bell, you know the hey bell. And then he put the mud over top of the hay bell.BethThat that's the comment. If you look at the comment on it, there's like.JulieOh, really? Yeah.BethHe's like, my next house is going to be made out of strong Clay.JulieYes, that is exactly that was I had a, I had a friend that that was her dad's dream.BethDid he ever do it?JulieI don't think so, no. I never.BethUnder like, interesting. Okay. I'd walk through it. I'd walk through this one. I'd walk through that. I'd walk through a 3D printed home. Not going to buy one, not going to invest in one.JulieEither. Words, in 20 years when we're both living in our mushroom hut, I.BethCan't wait for.JulieIt. I can't wait for it.BethAll right. Do you have any favorites or not? So favorite?JulieWell, my not very fun. It's and y'all may have heard this. I forgot the brand name, so I was looking for barbecue sauce, but apparently there's Japanese barbecue sauce. Have you had actually have it. It's so good in Serbia and I only bought it because it like I was making an order online and I accidentally came across it and it had like amazing reviews and all these people bought it and I bought it.JulieIt's delicious. I love it. Oh, good. So it's it's like more like a it's called a barbecue, but it's more like a soy sauce kind of teriyaki, soy sauce, whatever. But it's just good for cooking with. So that is kind of random, but that's my new favorite because I just discovered it.BethI'm like, full on that train with you. We do know how we found out about it.JulieASCO samples. Oh, okay.BethThe power of Costco samples.JulieWell, you'll have to tell me how to use it, because I've only used it in like a couple things so far. Like we have a bunch of my husband's a hunters, so we have a bunch of, like, round meat in the freezer all the time. So, I mean, kind of like a stir fry kind of thing with it.JulieI'm not so good. You have one? Not today.BethWell, Kansas City, the people can bring. You know, I already went on my hand at the favorite.JulieSo Kansas City.BethYou know, and I got to say that people in Georgia are lovely as well.JulieSo kudos.BethI approve. You have my stamp. That's me stamping.JulieMy. Oh.BethWell, this is fun. Thanks for listening to the Beth and Julie Show.JulieYeah, we made it. And hopefully Kevin gets to feeling better and is back next week.BethYeah. We love you, Kevin. Feel better?JulieYeah. Bye bye. The post Ep 311: The Root of the Issue appeared first on Online Sales and Marketing for Home Builders - DYC.

This episode features more campfire audio from my recent Radium expedition with Todd Standing. It picks up as we return from our night hike. Just when we think the night is over, we start getting rocks thrown at our camper just twenty feet behind us! Support Our SponsorsVisit 4 Patriots Use Promo Code SASQUATCH for 10% off your first purchase!Visit Hangar1 PublishingSasquatch Odyssey YouTube ChannelVisit Our WebsiteParanormal World Productions Merchandise Store Support The Showhttps://www.patreon.com/paranormalworldproductionsAll The Socials And Stuff/Contact Brianhttps://linktr.ee/ParanormalWorldProductionsbrian@paranormalworldproductions.com Send Brian A Voicemail Or Tell Your Storyhttps://www.speakpipe.com/SasquatchOdysseyPodcastFollow The Show On Instagram https://www.instagram.com/sasquatchodyssey/Follow The Show On TikTok https://www.tiktok.com/@sasquatchodysseypodcast?_t=8XRHQxPMFYo&_r=1This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4839697/advertisement

(00:00) GOP senator challenges Teamsters head to a fight during a hearing (16:31) Mike Gorman is the voice of the Boston Celtics on NBC Sports Boston. He joins Toucher & Rich for his weekly segment. (32:46) Mike Lockhart creates a “new intro” for the show. Plus, Home Improvement and 90's sitcoms.   Twitter: @Touchernrich | @KenGriffeyrules Instagram: @Touchernrich | @fredtoucher  For the latest, Visit the show page on 985thesportshub.com. Follow 98.5 the Sports Hub on Twitter, Facebook and Instagram! Visit our channels on Twitch and Youtube!

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Another close loss for the Packers and in today's episode of the podcast, Alex and KJ unload on the coaching staff. Although there were positives in Pittsburgh, do the brothers think the team is headed in the wrong direction? Tune-in to find out - Welcome back to the IKE Packers Podcast! We are now on Patreon! Visit ⁠⁠⁠⁠https://www.patreon.com/ike_packers⁠⁠⁠⁠ and become an exclusive member. Help the show by telling another Packers fan! Other ways to contribute are by leaving a 5-star review on Apple Podcasts and subscribing wherever you get your podcasts. Follow us on Instagram: @WelcomeToIKE Follow us on Twitter: @IKE_Packers Need new music? Stream IKE Music on Spotify Like hanging out with us here? Check out some of our other podcasts. ikepodcastnetwork.com is your one stop shop for the top rated shows.

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Welcome to another episode of the “Dishing With Stephanie's Dish Podcast” Podcast! In this episode, we dive into the culinary scene of Duluth with special guests Greg Conley, Ned Netzel, and Nick Peloquin, authors of the cookbook "Smoke on the Waterfront" from Northern Waters Smokehaus. The hosts discuss the ins and outs of creating the cookbook, the significance of preserving food in the northern climate, and the upcoming expansion of the Northern Waters Smokehaus Along the way, they share their favorite restaurants and products in Duluth, celebrating the vibrant food and beverage culture of the city. Tune in to learn more about the art of smoking, preserving, and creating delectable dishes in the northern waters of Minnesota.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 FOLLOWS:Stephanie Hansen [00:00:15]:Hello, everybody, and welcome to with Stephanie's dish, the podcast where we talk to cookbook authors and people in the food space that we just wanna spend more time with and get their stories. There is a restaurant in Duluth that is a sandwich counter, I guess, would be the best way to call it. And When you go to Duluth, people that I know actually will, like, beeline through the city, Navigate 35 just to get sandwiches at this place. I have been a fan for a long time, it is the Northern Waters Smokehaus, and they finally came out with a cookbook, Smoke on the Waterfront. And it's funny because I got this book In the summertime, I got an early advanced reader's copy, and I was so glad to get it in the summertime Because it's kind of seasonal, and it goes, like, by the seasons, and I happen to catch it right at the end of the summertime When it was pickling season, and you guys had some great recipes for canning and pickling things. So we have a group of folks with us today. We have Greg Connelly. We have Ned Netsell, and we have Nick Pellequin.Stephanie Hansen [00:01:33]:We are delighted to have you guys. I've never had 3 Authors, chefs, all in the same space talking about 1 cookbook. So imagine the talent that's in here.Greg Conley [00:01:45]:It's probably not a good idea, but we're doing it anyway.Stephanie Hansen [00:01:49]:Okay. And you didn't the funny part about this, and I don't mean to minimize it, it is, And you didn't start the restaurant?Nick Peloquin [00:01:55]:No. Correct.Greg Conley [00:01:56]:No. None of us started the restaurant. The guy that started the restaurant's name is Eric Gert. And he and his wife luckily handed off the project to us with his blessing and said, you know, I'm here as a resource for you. But, ultimately, our other collaborator, Mary Tennis. And these guys are great writers. And so, I think we all felt pretty honored that He just let us kinda take the reins and, go for it. So that's what we did.Stephanie Hansen [00:02:24]:What's cool about this cookbook to me Is it has a real sense of place. So you're located in Duluth and you're cooking from ingredients of the north, which appeal to me. But, also, it it doesn't feel like it's multivoiced even though I know it is. Like, it feels like you guys all have the Same intellect and the same voice and the same passion with which you're doing things. So it would be hard for me to tell, like, oh, this So and so's recipe or this is so and so's style, that's kinda cool. Like, you guys are all really aligned in this book.Ned Netzel [00:03:02]:Yeah. I think that came from us really writing it together. You know, like, maybe, initial parts of the process of compiling the recipes and, you know, reducing the size To the flow of it. You know? We we all, like, respected what everybody brought to the table and also, like, what they lacked. You know, kind of filling in the gaps. So, you know, an intro to a book or to a recipe might have been. Somebody wrote down what they thought made sense, and then we refined it together and talked about, What is really the story of this? Then we ask questions like, how how does it relate to, you know, the active food preservation? Or how does it relate to the city of Duluth or the region or in order to regionally sourcing things. It was all all very collaborative throughout.Ned Netzel [00:03:42]:So that that probably blends a little bit to it. And, moments where somebody really is Writing from their voice are actually directly called outGreg Conley [00:03:48]:in the book too. Greg's got some some moments in there.Stephanie Hansen [00:03:51]:Looking on another cookbook, and I've written one, and it's not easy. Did you, like, okay. You're gonna do the intro. You're gonna do the chapters. You're gonna pick the recipes. You're gonna write the intro to your recipes. Did you have all that work delineated, or did you have, like, meetings? How did this all flow?Nick Peloquin [00:04:09]:So we would meet weekly, just Us together, and and we we definitely parsed out some of the writing tasks, but it was really kinda all over the place as to, like, He's doing a recipe. He's doing an intro. And then we would come together and test together. And then sitting down and finalizing it was all together. So it was like a weekly meeting that we would all get together and and and review everything we had all written individually.Stephanie Hansen [00:04:34]:Other there's a lot of recipes in here. I keep thinking about, like, Thanksgiving time. Giving time. And you've got kind of a lot of things that would be on a Thanksgiving table, like the green bean casserole and the mashed potatoes, But you've also got, like, the the riettes. And then at the very end is sort of where you get into the sandwich sitch, Which is sort of what you guys are known for. So I was curious that it was very at the end, some of your, like, greatest hits.Greg Conley [00:05:04]:Yeah. You know, in our mind, sandwiches are not something you usually have a recipe for. Although, you know, we're pretty precise. Like, we're not like Some other places where you can come in and say, here's what I want on my sandwich. And, you know, they they do it. We don't do that. I mean, we'll put whatever you want on there Within reason, but we carefully craft those sandwiches. And so but I think that, you know, overall, it's like, we're kind of telling you how to do the recipes that lead to that Sandwich.Greg Conley [00:05:33]:You know? We're not trying to tell you, yeah, make this exact sandwich out of your smoked salmon. You know? You can do that if you wanna Do what we well, exactly what we're doing. But also it's like, use your own flourish. Use this for whatever you and here's a suggestion on how to use it, but use it however you want to. Yeah.Nick Peloquin [00:05:50]:And we kinda we kinda debated where to put that section to for a while. Yeah. It was kinda like, should it go in the middle and kinda be like this fold out highlight piece? Or, like, it make sense at the end or beginning or so it we went back and forth to where where that should live because it it is, like, a major part of what we do.Stephanie Hansen [00:06:09]:I feel like I should personally thank you specifically for the pork rillette recipe.Nick Peloquin [00:06:15]:Which one?Stephanie Hansen [00:06:16]:The well, the one that's your basic, and then I know you use it in the, the ricotta ravioli. The not so spicy is probably the one I'll start with. And you add more than 1. Riette is something that, like, you see it on a charcuterie board. And just speaking for, like, Maybe nonchefy people, like, you're kinda like, oh, I don't know. There's a little fat there, but then it looks like there's this Potted meat, which could be good, but I don't know. But once you, like, get turned on to that, it's like crack. Right? You just love it so much.Stephanie Hansen [00:06:55]:And I never felt like I could ever cook it, and I totally feel like I can do this recipe, and I'm gonna do it for Christmastime.Nick Peloquin [00:07:04]:Nice. Yeah. It's perfect. Like, gifting.Stephanie Hansen [00:07:07]:Yeah. And it, like, stays forever.Nick Peloquin [00:07:09]:I'm I wouldn't say forever. But yeah. We lead legally, we can't. It seems a lot more intimidating than it actually is. You know? It's it's almost more similar to a braise. You know? It's it's like a comb keying technique. Right? So it's just Meat, salt, and fat for a long time. You know? And and so it seems like it there's a big skill gap there, but it's it's It's very approachable.Nick Peloquin [00:07:33]:You know?Stephanie Hansen [00:07:33]:I loved it. One other recipe that made it in the book that's, like, a 6 pager that I had In my book, and then I took it out because I felt like I was posing and I wasn't the right person to put that in my book, And you guys were, was this whole, like, sourdough concept. Oh. Tell me about yeah. So tell me about why you felt like You wanted to devote time in your cookbook to sourdough when so many people have, like, written bread books and all of that.Greg Conley [00:08:05]:Yeah. Absolutely. And there are I think I even say in the Recipe that there are so many more comprehensive, probably better versions, than than my version of bread. But I think the whole idea of Putting that in there was initially, when we started writing the book, we had the idea of Calling it preservation because so many of the things that we're doing are not only, preserving food, well, you know, so it doesn't spoil or so it will last longer, or preserving yourself through the long winter months. So a breadwinner recipe seemed like kind of, Something that would round out the recipes that we already had, you know, because we do make sandwiches too.Stephanie Hansen [00:08:47]:Yep.Greg Conley [00:08:47]:It's like, oh, I guess we should tell people if we really wanna be holistic, Let's tell them how to make bread too.Nick Peloquin [00:08:53]:So I'm gonna eat it on. Right.Greg Conley [00:08:54]:So I think that was really the the impetus for that. But then sourdoughs are are really, Obviously, it's had a it's had a moment, for the last few years. But it really is a cool thing. It's it feels like you're making something out of nothing. It's basically you're just starting with flour and water, and you're attracting wild yeast to it, and you're feeding that, and you're making it into something. Then, really, the only ingredients are flour, water, and salt. You know? So it is really a cool and then one of the ultimate forms of preservation when, you know, people learned how to cultivate grains, and then they realized, oh, we can make this really stable food source for ourselves. So we felt like that just made a lot of sense in in the midst of everything else.Stephanie Hansen [00:09:37]:One other recipe that's in here that I was so glad that you included, but I'm a little intimidated by. And the first line of the recipe is the bane of our prep department's existence. It's Northern Water So why did you guys feel like you should include that other than the fact that it's super delicious? Because it is a little more requires a little more patience.Nick Peloquin [00:09:58]:I think it's just one of our mainstay, like, spreads in house, so it's it's something that go it pairs really well with a lot of the things we do. Like, the smoked fish, for example, it's it's perfect for.Stephanie Hansen [00:10:08]:Yep.Nick Peloquin [00:10:08]:It's difficult in how tedious it is just by picking just picking fresh herbs is really like the the thing that people get hung up on a lot because it takes time to do, but it's It's pretty straightforward. Once you get through that initial mise en place, that initial stage of the preparation, then it's you're just throwing stuff in a mixer and and whipping it together until it's a nice consistency. But it's yeah. It's really that just like tedious work upfront that really Throws people off, and it makes it less of a favorite project to start because you you know you're gonna be picking time for a good half an hour.Stephanie Hansen [00:10:42]:Yeah. Exactly. So are you all Duluthians?Greg Conley [00:10:46]:No. I'm from Northwest Wisconsin. So so he's close. So close. No cigar. It'sStephanie Hansen [00:10:53]:Yep. Much fun.Nick Peloquin [00:10:54]:Ned and I are both, Duluthians. So yeah.Stephanie Hansen [00:10:56]:What does it feel like to Be and I don't wanna, like, embarrass you or make it, like, this weird thing, but you really have Become, in my estimation as a TwinCidian, part of the home team For Duluth, like, people think of the restaurant, and people think of you and think of the sandwiches. And a while back, you guys had a more full Service situation and now are kinda more back to the deli side and it must be a source of pride.Greg Conley [00:11:29]:Yeah. Absolutely. And I think, you know, we, the 3 of us have worked for the business for a little while. And, But, you know, there's so many people that came before us. And, of course, Eric, who founded the business. And so we're basically just kinda building off of, a lot of what they've done and, I'm trying to preserve that too. You know? Trying to just do things the best that we can and really have that be our North Star of, like, really trying to Wow, people. So it's an it's an honor that people think of us when they think of Duluth.Greg Conley [00:11:59]:It's really powerful, I think. Certainly something we wanna cultivate and actively wantedNed Netzel [00:12:03]:to cultivate with this book. Wanted to make this book, very much not about only, you know, Eric and his story and his recipes and the business that came from it, but also, the place where, You know, we reside in, what has made us who we are. SoStephanie Hansen [00:12:18]:Well, I would say the goal is accomplished. Also, like, I feel like we're Of the, people in Minnesota in particular, we're uniquely positioned about the preserving and the canning and because we have to get through these winter months. Right? And so we're preparing our vegetables and creating kimcheese and canning things and pickling things in order to get us through to the other side of the winter season. There's a lot of that in this book that I really loved. Is that, like, Something that is in all of the recipes at the restaurant. It sure seems like most of it has some components of that.Nick Peloquin [00:12:57]:Yeah. It's kind of almost, by necessity because of how we're set up as a restaurant. Because, you know, we don't have a full kitchen here, and we don't really have the that utility that comes with All those things. So we do have to kind of focus on things that we can prepare ahead of time and then something that's easy to and quick to serve that's not necessarily Gonna go on a saute pan or, you know, a a bunch of gas appliances because we're really restricted just in the old building that we're in. And so that aspect of the business. But then, yeah, also the just the the area we're in And and the the food that is kind of like the style of a deli is is gonna be geared towards kind of like Making things last longer than than they would otherwise crash.Stephanie Hansen [00:13:44]:You guys are undertaking a move, it sounds like, in the building. Do you wanna talk about that?Greg Conley [00:13:50]:Sure. Yeah. We're actually in the midst be in there by this Saturday. So we just or Friday even. So we just we're Really steaming steamrolling towards that. Yeah. We, you know, have existed in this building. At least our our deli proper has stood in a really a sliver of a space here.Greg Conley [00:14:08]:And, even when the pandemic happened and we had to close our doors, We ended up turning our entire space into a kitchen because it was the only way we could keep up with the increased business. Because we were on one of the only places open during COVID. We were open the entire time, and so we were we got a lot busier, and so we necessarily had to just turn that all into sandwich making. Once the pandemic kinda started to wane, then we have really no place to host anyone. So you could sit out on our deck, and you could sit in the hallway with in on some seats and, you know, 10 seats or whatever we have up there. So this move is really the culmination of a lot of dreams over the years of just having more space, being able to host people more effectively, and then also being able to just try, not only more food things, but also new ways of service and and beverages and all that stuff. SoStephanie Hansen [00:15:01]:How do you see it coming together? Do you see it, like, as maybe a, like, fast casual kinda thing?Greg Conley [00:15:07]:Yeah. That's exactly Yeah. Exactly what it is. Yep. It will just have, a little bit more space to do it with, A little bit more space to host people. The sticking point, for some customers in the past when they would wanna just get 1 piece of fish, but they'd have to get in a Half an hour line of all these other people ordering sandwiches. So it's really nice to separate out those those services.Stephanie Hansen [00:15:31]:As a customer, I love that.Greg Conley [00:15:33]:Yeah. You get way better service on both ends, so it's just a lot lot more convenient for people to do it that way. So it's really exciting.Ned Netzel [00:15:40]:Thing for Eric is to make it a a destination again. And when we were doing, you know, window service and you weren't able to, as a customer, walk in and see your piece of fish, That kinda, I think, soured that a little bit for some people. I mean, our loyal customers have been with us because they just you know, they know it's good food, but, now that we have A place to be in, like, a a location that you can kinda, you know, experience rather than just waiting in a line, you know, maybe during the winter. Hopefully, we'll we'll cultivate that again.Stephanie Hansen [00:16:10]:Well and I think a smoked fish purchase is kinda more straightforward maybe Then, like, you know, talking about sandwiches and people are sandwich nerds too. Like, they wanna talk about your sandwich.Greg Conley [00:16:26]:Yep. Well, I think the the the deli side of things too, that's really one of the funnest things for us is that people on that side really wanna Talk about the food too. Even if they just are getting a piece of smoked fish, they a lot of times, people really, really geeked about food. We love talking people about food. So when a customer comes in and wants me to tell them all about the white fish that we have, I'm really happy to do that. I love talking about food. So That part is so fun for us. And I think even more so than talking about sandwiches, just talking about the components of those sandwiches that we Make olives in house, so it's really fun.Stephanie Hansen [00:17:05]:There is 2 things to tell you. 1 is you inspired a recipe in my book, Which is a white fish trout spread.Greg Conley [00:17:13]:Nice. Sweet.Stephanie Hansen [00:17:14]:It the story that I attached to it was Actually, being with my niece who went to UMD for college, and she wasn't very adventurous of an eater. And she got the love of the smoked fish in Duluth as a college student, and we went to Fitger's and we were sitting there eating. And she said, does anybody wanna Let the smoked salmon dip, and I was like, what? Who are you? And then she was like, have you she wanted to, like, really talk about, like, have you had smoke trout at Northern Waters. I'm like, yes. I have. I've used it to make dip, and it's like a holiday staple. So you have inspired a lot of people with your smoked fish.Greg Conley [00:17:56]:Yeah. But, you know, that's kind of another thing too is that We really want people to come to us, you know? And that's part of being, like, Duluth, you know, is like Duluth is not a suburb of the Twin Cities. Duluth is The major metro in the northern part of the state, and we probably have kind of a chip on our shoulder about that, because we're not, like, You know, lane or something like that. Like, we are a a small city of our own, and we have our own thing going on that isn't Saint Paul or it isn't, Rochester or whatever. So we want people to come here and experience what we have to offer. We're not, You know? Like, you can get a lot of great food in the Twin Cities. We can get some great food up here, and we're part of that. So we want people to experience that as well.Stephanie Hansen [00:18:43]:Yeah. I'm glad you said that because I produce the Art in Bayfront Park Culinary Market that we do there. Yeah. And I really have, like, gotten front and center with a lot of cool Duluth makers both from the art side, but also the food side. And, you know, we hear a lot about Duluth and the cool, like, outdoor scene and the mountain biking and all the stuff that they're working on, but, damn, I mean, the beer scene alone and the distilleries and the craft that's happening in Food and ice cream and hot sauces and I mean, there's a lot of cool stuff happening, and I feel just It's so cool to be a part of that, and I'm glad that my work on that festival can bring people, like, Front and center with businesses that maybe they don't know about in Duluth because there's a lot of cool things happening.Greg Conley [00:19:31]:Yeah. Agreed. And and For us as a business that's pretty well established and pretty well respected, we also wanna foster other food businesses and help them as much as we can. Because all of that, strengthening of our food scene here just strengthens all of us. So we really want people to be Successful and to bring really cool new things to food and the world.Stephanie Hansen [00:19:53]:Okay. So we're gonna play a game. It's not gonna be hard, But it's kinda gonna be maybe, like, picking your favorite child or pet. So each of you, I've got an opportunity to have 3 of you in front of me. The game is, I would like you to tell me a favorite restaurant in Duluth, and it can be whatever, And also a product that's made in Duluth that you're obsessed with.Nick Peloquin [00:20:19]:Is it specifically a food product?Stephanie Hansen [00:20:21]:Not necessarily. No. K.Nick Peloquin [00:20:24]:Well, I think my favorite restaurant at the moment is Fuholic On central entrance.Ned Netzel [00:20:29]:Damn it.Greg Conley [00:20:30]:That's what I was gonna say.Nick Peloquin [00:20:31]:Yeah. Yeah. It's pretty it's pretty banging spot right right these days.Stephanie Hansen [00:20:35]:And serving pho, I'm assuming.Nick Peloquin [00:20:37]:Yeah. So they do pho and other Vietnamese stuff. It's it's so good. As far as the product made in Duluth, man, that's that's tough. I would say, honestly, the beer. It like, it's it's hard to choose 1 of the the breweries, but, like, we we're kinda spoiled for choice up here. I mean, Bed paddle is like a standby. You know? And it's funny to go down to the Twin Cities or even major metropolitans and, like, See Duluth beer on tap, but places that's a big source of pride.Nick Peloquin [00:21:06]:And I think because what people think of Duluth too, you know, is We're a big craft beer town. SoStephanie Hansen [00:21:11]:Yeah. I think that Ursa Minor too is starting to make inroads into the Twin Cities. Their beer, I had a lot of different versions this summer. It was really great, they have a great taproom too.Nick Peloquin [00:21:21]:Yeah. Totally.Stephanie Hansen [00:21:22]:Okay, Ned. That leads us to you.Greg Conley [00:21:25]:Oh my gosh. We might have to come back to me. Okay. INed Netzel [00:21:29]:think I probably eat out the least of anybody here. Yeah. I don't know. Greg, yes. Greg. Minutes.Greg Conley [00:21:35]:Sure. I probably would've said Faholic, but I'm gonna I'm gonna do a tut tut two way tie. There's a place called Oasis Del Norte. Love it. It's the only place that makes street tacos in Duluth. And so that's really a great thing to have. And then, In my neighborhood of Lakeside, there's a place called Lake Superior Brewing, oldest microbrewery in Minnesota at one point, the first established one. But they changed hands after a number of years, and then they moved to the Lakeside neighborhood.Greg Conley [00:22:06]:And they do pizza, smash burgers are kind of their main entrees, which they just do really good versions of those. They do, like, a brick oven style New York pizza that nobody in town does. So that's kinda cool. But they also do a lot of really nice thoughtful, appetizers and great wines to go with some of their Food along with the really, good beer that they're brewing. It's really great to have that nice option in my neighborhood. So I really I really appreciate that.Stephanie Hansen [00:22:34]:I love it. Alright. Ned, are you ready? That leads us to you.Greg Conley [00:22:38]:I think I think so.Ned Netzel [00:22:39]:It's it's really hard for me to pick a restaurant, because I do most of my eating cooked at home or, with my my free daily meal, when I'm working.Stephanie Hansen [00:22:52]:Sure.Ned Netzel [00:22:52]:But but one thing that kept coming up in my mind was Johnson's Bakery, which is a bakery down in, what would you call it? Lincoln Park area. It's like just behind really awesome bread. A lot of our specials back when we were open to the public, in the old space Used Johnson's Bakery Bread. So, yeah, Johnson's Bakery love their donuts. They're like, such a great deal. Please don't raise your prices, guys. So, yeah, Johnson's Bakery and then, something made in Duluth. The the coffee made in Duluth is really great.Ned Netzel [00:23:23]:In addition to, like, the The brewing scene, there's also a great, like, roastery scene. We love a lot of them. There's like Duluth Coffee Company. There's, Underwood Coffee who Most of what we, give to our staff to to see us through the day, is either Underwood or DreamCloud Roasters.Stephanie Hansen [00:23:44]:Wanna thank Ned Netzel. I wanna thank Nick Peloquin, Greg Conley for joining me. The book is Smoke on the Waterfront. It's the Northern Water Smokehouse Cookbook. What I loved is you guys just recommended all places that I have never even heard of, and I have spent quite a bit of time in Duluth. So way to go. I appreciate you being here. I'm excited about the book.Stephanie Hansen [00:24:05]:It is Smoke on the Waterfront. Make sure that when you head to Duluth, And you should head to Duluth this winter, there's so many cool activities that happen there. And of course in the summertime you can come and visit me at Arden Bayfront Park in August, And there's just a lot of cool music festivals that happen down in Canal Park and at the Bayfront area, and Lincoln Park is a whole new area to discover for a lot of people. So it's the Northern Water Smokehouse Cookbook. If you are into smoking or canning or preserving or you just love a damn good sandwich, make sure you pick up the cookbook. Thanks, you guys. I appreciate it. Thanks so much. 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

Welcome to another episode of the “Dishing With Stephanie's Dish Podcast” Podcast! In this episode, we dive into the culinary scene of Duluth with special guests Greg Conley, Ned Netzel, and Nick Peloquin, authors of the cookbook "Smoke on the Waterfront" from Northern Waters Smokehaus. The hosts discuss the ins and outs of creating the cookbook, the significance of preserving food in the northern climate, and the upcoming expansion of the Northern Waters Smokehaus Along the way, they share their favorite restaurants and products in Duluth, celebrating the vibrant food and beverage culture of the city. Tune in to learn more about the art of smoking, preserving, and creating delectable dishes in the northern waters of Minnesota.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 FOLLOWS:Stephanie Hansen [00:00:15]:Hello, everybody, and welcome to with Stephanie's dish, the podcast where we talk to cookbook authors and people in the food space that we just wanna spend more time with and get their stories. There is a restaurant in Duluth that is a sandwich counter, I guess, would be the best way to call it. And When you go to Duluth, people that I know actually will, like, beeline through the city, Navigate 35 just to get sandwiches at this place. I have been a fan for a long time, it is the Northern Waters Smokehaus, and they finally came out with a cookbook, Smoke on the Waterfront. And it's funny because I got this book In the summertime, I got an early advanced reader's copy, and I was so glad to get it in the summertime Because it's kind of seasonal, and it goes, like, by the seasons, and I happen to catch it right at the end of the summertime When it was pickling season, and you guys had some great recipes for canning and pickling things. So we have a group of folks with us today. We have Greg Connelly. We have Ned Netsell, and we have Nick Pellequin.Stephanie Hansen [00:01:33]:We are delighted to have you guys. I've never had 3 Authors, chefs, all in the same space talking about 1 cookbook. So imagine the talent that's in here.Greg Conley [00:01:45]:It's probably not a good idea, but we're doing it anyway.Stephanie Hansen [00:01:49]:Okay. And you didn't the funny part about this, and I don't mean to minimize it, it is, And you didn't start the restaurant?Nick Peloquin [00:01:55]:No. Correct.Greg Conley [00:01:56]:No. None of us started the restaurant. The guy that started the restaurant's name is Eric Gert. And he and his wife luckily handed off the project to us with his blessing and said, you know, I'm here as a resource for you. But, ultimately, our other collaborator, Mary Tennis. And these guys are great writers. And so, I think we all felt pretty honored that He just let us kinda take the reins and, go for it. So that's what we did.Stephanie Hansen [00:02:24]:What's cool about this cookbook to me Is it has a real sense of place. So you're located in Duluth and you're cooking from ingredients of the north, which appeal to me. But, also, it it doesn't feel like it's multivoiced even though I know it is. Like, it feels like you guys all have the Same intellect and the same voice and the same passion with which you're doing things. So it would be hard for me to tell, like, oh, this So and so's recipe or this is so and so's style, that's kinda cool. Like, you guys are all really aligned in this book.Ned Netzel [00:03:02]:Yeah. I think that came from us really writing it together. You know, like, maybe, initial parts of the process of compiling the recipes and, you know, reducing the size To the flow of it. You know? We we all, like, respected what everybody brought to the table and also, like, what they lacked. You know, kind of filling in the gaps. So, you know, an intro to a book or to a recipe might have been. Somebody wrote down what they thought made sense, and then we refined it together and talked about, What is really the story of this? Then we ask questions like, how how does it relate to, you know, the active food preservation? Or how does it relate to the city of Duluth or the region or in order to regionally sourcing things. It was all all very collaborative throughout.Ned Netzel [00:03:42]:So that that probably blends a little bit to it. And, moments where somebody really is Writing from their voice are actually directly called outGreg Conley [00:03:48]:in the book too. Greg's got some some moments in there.Stephanie Hansen [00:03:51]:Looking on another cookbook, and I've written one, and it's not easy. Did you, like, okay. You're gonna do the intro. You're gonna do the chapters. You're gonna pick the recipes. You're gonna write the intro to your recipes. Did you have all that work delineated, or did you have, like, meetings? How did this all flow?Nick Peloquin [00:04:09]:So we would meet weekly, just Us together, and and we we definitely parsed out some of the writing tasks, but it was really kinda all over the place as to, like, He's doing a recipe. He's doing an intro. And then we would come together and test together. And then sitting down and finalizing it was all together. So it was like a weekly meeting that we would all get together and and and review everything we had all written individually.Stephanie Hansen [00:04:34]:Other there's a lot of recipes in here. I keep thinking about, like, Thanksgiving time. Giving time. And you've got kind of a lot of things that would be on a Thanksgiving table, like the green bean casserole and the mashed potatoes, But you've also got, like, the the riettes. And then at the very end is sort of where you get into the sandwich sitch, Which is sort of what you guys are known for. So I was curious that it was very at the end, some of your, like, greatest hits.Greg Conley [00:05:04]:Yeah. You know, in our mind, sandwiches are not something you usually have a recipe for. Although, you know, we're pretty precise. Like, we're not like Some other places where you can come in and say, here's what I want on my sandwich. And, you know, they they do it. We don't do that. I mean, we'll put whatever you want on there Within reason, but we carefully craft those sandwiches. And so but I think that, you know, overall, it's like, we're kind of telling you how to do the recipes that lead to that Sandwich.Greg Conley [00:05:33]:You know? We're not trying to tell you, yeah, make this exact sandwich out of your smoked salmon. You know? You can do that if you wanna Do what we well, exactly what we're doing. But also it's like, use your own flourish. Use this for whatever you and here's a suggestion on how to use it, but use it however you want to. Yeah.Nick Peloquin [00:05:50]:And we kinda we kinda debated where to put that section to for a while. Yeah. It was kinda like, should it go in the middle and kinda be like this fold out highlight piece? Or, like, it make sense at the end or beginning or so it we went back and forth to where where that should live because it it is, like, a major part of what we do.Stephanie Hansen [00:06:09]:I feel like I should personally thank you specifically for the pork rillette recipe.Nick Peloquin [00:06:15]:Which one?Stephanie Hansen [00:06:16]:The well, the one that's your basic, and then I know you use it in the, the ricotta ravioli. The not so spicy is probably the one I'll start with. And you add more than 1. Riette is something that, like, you see it on a charcuterie board. And just speaking for, like, Maybe nonchefy people, like, you're kinda like, oh, I don't know. There's a little fat there, but then it looks like there's this Potted meat, which could be good, but I don't know. But once you, like, get turned on to that, it's like crack. Right? You just love it so much.Stephanie Hansen [00:06:55]:And I never felt like I could ever cook it, and I totally feel like I can do this recipe, and I'm gonna do it for Christmastime.Nick Peloquin [00:07:04]:Nice. Yeah. It's perfect. Like, gifting.Stephanie Hansen [00:07:07]:Yeah. And it, like, stays forever.Nick Peloquin [00:07:09]:I'm I wouldn't say forever. But yeah. We lead legally, we can't. It seems a lot more intimidating than it actually is. You know? It's it's almost more similar to a braise. You know? It's it's like a comb keying technique. Right? So it's just Meat, salt, and fat for a long time. You know? And and so it seems like it there's a big skill gap there, but it's it's It's very approachable.Nick Peloquin [00:07:33]:You know?Stephanie Hansen [00:07:33]:I loved it. One other recipe that made it in the book that's, like, a 6 pager that I had In my book, and then I took it out because I felt like I was posing and I wasn't the right person to put that in my book, And you guys were, was this whole, like, sourdough concept. Oh. Tell me about yeah. So tell me about why you felt like You wanted to devote time in your cookbook to sourdough when so many people have, like, written bread books and all of that.Greg Conley [00:08:05]:Yeah. Absolutely. And there are I think I even say in the Recipe that there are so many more comprehensive, probably better versions, than than my version of bread. But I think the whole idea of Putting that in there was initially, when we started writing the book, we had the idea of Calling it preservation because so many of the things that we're doing are not only, preserving food, well, you know, so it doesn't spoil or so it will last longer, or preserving yourself through the long winter months. So a breadwinner recipe seemed like kind of, Something that would round out the recipes that we already had, you know, because we do make sandwiches too.Stephanie Hansen [00:08:47]:Yep.Greg Conley [00:08:47]:It's like, oh, I guess we should tell people if we really wanna be holistic, Let's tell them how to make bread too.Nick Peloquin [00:08:53]:So I'm gonna eat it on. Right.Greg Conley [00:08:54]:So I think that was really the the impetus for that. But then sourdoughs are are really, Obviously, it's had a it's had a moment, for the last few years. But it really is a cool thing. It's it feels like you're making something out of nothing. It's basically you're just starting with flour and water, and you're attracting wild yeast to it, and you're feeding that, and you're making it into something. Then, really, the only ingredients are flour, water, and salt. You know? So it is really a cool and then one of the ultimate forms of preservation when, you know, people learned how to cultivate grains, and then they realized, oh, we can make this really stable food source for ourselves. So we felt like that just made a lot of sense in in the midst of everything else.Stephanie Hansen [00:09:37]:One other recipe that's in here that I was so glad that you included, but I'm a little intimidated by. And the first line of the recipe is the bane of our prep department's existence. It's Northern Water So why did you guys feel like you should include that other than the fact that it's super delicious? Because it is a little more requires a little more patience.Nick Peloquin [00:09:58]:I think it's just one of our mainstay, like, spreads in house, so it's it's something that go it pairs really well with a lot of the things we do. Like, the smoked fish, for example, it's it's perfect for.Stephanie Hansen [00:10:08]:Yep.Nick Peloquin [00:10:08]:It's difficult in how tedious it is just by picking just picking fresh herbs is really like the the thing that people get hung up on a lot because it takes time to do, but it's It's pretty straightforward. Once you get through that initial mise en place, that initial stage of the preparation, then it's you're just throwing stuff in a mixer and and whipping it together until it's a nice consistency. But it's yeah. It's really that just like tedious work upfront that really Throws people off, and it makes it less of a favorite project to start because you you know you're gonna be picking time for a good half an hour.Stephanie Hansen [00:10:42]:Yeah. Exactly. So are you all Duluthians?Greg Conley [00:10:46]:No. I'm from Northwest Wisconsin. So so he's close. So close. No cigar. It'sStephanie Hansen [00:10:53]:Yep. Much fun.Nick Peloquin [00:10:54]:Ned and I are both, Duluthians. So yeah.Stephanie Hansen [00:10:56]:What does it feel like to Be and I don't wanna, like, embarrass you or make it, like, this weird thing, but you really have Become, in my estimation as a TwinCidian, part of the home team For Duluth, like, people think of the restaurant, and people think of you and think of the sandwiches. And a while back, you guys had a more full Service situation and now are kinda more back to the deli side and it must be a source of pride.Greg Conley [00:11:29]:Yeah. Absolutely. And I think, you know, we, the 3 of us have worked for the business for a little while. And, But, you know, there's so many people that came before us. And, of course, Eric, who founded the business. And so we're basically just kinda building off of, a lot of what they've done and, I'm trying to preserve that too. You know? Trying to just do things the best that we can and really have that be our North Star of, like, really trying to Wow, people. So it's an it's an honor that people think of us when they think of Duluth.Greg Conley [00:11:59]:It's really powerful, I think. Certainly something we wanna cultivate and actively wantedNed Netzel [00:12:03]:to cultivate with this book. Wanted to make this book, very much not about only, you know, Eric and his story and his recipes and the business that came from it, but also, the place where, You know, we reside in, what has made us who we are. SoStephanie Hansen [00:12:18]:Well, I would say the goal is accomplished. Also, like, I feel like we're Of the, people in Minnesota in particular, we're uniquely positioned about the preserving and the canning and because we have to get through these winter months. Right? And so we're preparing our vegetables and creating kimcheese and canning things and pickling things in order to get us through to the other side of the winter season. There's a lot of that in this book that I really loved. Is that, like, Something that is in all of the recipes at the restaurant. It sure seems like most of it has some components of that.Nick Peloquin [00:12:57]:Yeah. It's kind of almost, by necessity because of how we're set up as a restaurant. Because, you know, we don't have a full kitchen here, and we don't really have the that utility that comes with All those things. So we do have to kind of focus on things that we can prepare ahead of time and then something that's easy to and quick to serve that's not necessarily Gonna go on a saute pan or, you know, a a bunch of gas appliances because we're really restricted just in the old building that we're in. And so that aspect of the business. But then, yeah, also the just the the area we're in And and the the food that is kind of like the style of a deli is is gonna be geared towards kind of like Making things last longer than than they would otherwise crash.Stephanie Hansen [00:13:44]:You guys are undertaking a move, it sounds like, in the building. Do you wanna talk about that?Greg Conley [00:13:50]:Sure. Yeah. We're actually in the midst be in there by this Saturday. So we just or Friday even. So we just we're Really steaming steamrolling towards that. Yeah. We, you know, have existed in this building. At least our our deli proper has stood in a really a sliver of a space here.Greg Conley [00:14:08]:And, even when the pandemic happened and we had to close our doors, We ended up turning our entire space into a kitchen because it was the only way we could keep up with the increased business. Because we were on one of the only places open during COVID. We were open the entire time, and so we were we got a lot busier, and so we necessarily had to just turn that all into sandwich making. Once the pandemic kinda started to wane, then we have really no place to host anyone. So you could sit out on our deck, and you could sit in the hallway with in on some seats and, you know, 10 seats or whatever we have up there. So this move is really the culmination of a lot of dreams over the years of just having more space, being able to host people more effectively, and then also being able to just try, not only more food things, but also new ways of service and and beverages and all that stuff. SoStephanie Hansen [00:15:01]:How do you see it coming together? Do you see it, like, as maybe a, like, fast casual kinda thing?Greg Conley [00:15:07]:Yeah. That's exactly Yeah. Exactly what it is. Yep. It will just have, a little bit more space to do it with, A little bit more space to host people. The sticking point, for some customers in the past when they would wanna just get 1 piece of fish, but they'd have to get in a Half an hour line of all these other people ordering sandwiches. So it's really nice to separate out those those services.Stephanie Hansen [00:15:31]:As a customer, I love that.Greg Conley [00:15:33]:Yeah. You get way better service on both ends, so it's just a lot lot more convenient for people to do it that way. So it's really exciting.Ned Netzel [00:15:40]:Thing for Eric is to make it a a destination again. And when we were doing, you know, window service and you weren't able to, as a customer, walk in and see your piece of fish, That kinda, I think, soured that a little bit for some people. I mean, our loyal customers have been with us because they just you know, they know it's good food, but, now that we have A place to be in, like, a a location that you can kinda, you know, experience rather than just waiting in a line, you know, maybe during the winter. Hopefully, we'll we'll cultivate that again.Stephanie Hansen [00:16:10]:Well and I think a smoked fish purchase is kinda more straightforward maybe Then, like, you know, talking about sandwiches and people are sandwich nerds too. Like, they wanna talk about your sandwich.Greg Conley [00:16:26]:Yep. Well, I think the the the deli side of things too, that's really one of the funnest things for us is that people on that side really wanna Talk about the food too. Even if they just are getting a piece of smoked fish, they a lot of times, people really, really geeked about food. We love talking people about food. So when a customer comes in and wants me to tell them all about the white fish that we have, I'm really happy to do that. I love talking about food. So That part is so fun for us. And I think even more so than talking about sandwiches, just talking about the components of those sandwiches that we Make olives in house, so it's really fun.Stephanie Hansen [00:17:05]:There is 2 things to tell you. 1 is you inspired a recipe in my book, Which is a white fish trout spread.Greg Conley [00:17:13]:Nice. Sweet.Stephanie Hansen [00:17:14]:It the story that I attached to it was Actually, being with my niece who went to UMD for college, and she wasn't very adventurous of an eater. And she got the love of the smoked fish in Duluth as a college student, and we went to Fitger's and we were sitting there eating. And she said, does anybody wanna Let the smoked salmon dip, and I was like, what? Who are you? And then she was like, have you she wanted to, like, really talk about, like, have you had smoke trout at Northern Waters. I'm like, yes. I have. I've used it to make dip, and it's like a holiday staple. So you have inspired a lot of people with your smoked fish.Greg Conley [00:17:56]:Yeah. But, you know, that's kind of another thing too is that We really want people to come to us, you know? And that's part of being, like, Duluth, you know, is like Duluth is not a suburb of the Twin Cities. Duluth is The major metro in the northern part of the state, and we probably have kind of a chip on our shoulder about that, because we're not, like, You know, lane or something like that. Like, we are a a small city of our own, and we have our own thing going on that isn't Saint Paul or it isn't, Rochester or whatever. So we want people to come here and experience what we have to offer. We're not, You know? Like, you can get a lot of great food in the Twin Cities. We can get some great food up here, and we're part of that. So we want people to experience that as well.Stephanie Hansen [00:18:43]:Yeah. I'm glad you said that because I produce the Art in Bayfront Park Culinary Market that we do there. Yeah. And I really have, like, gotten front and center with a lot of cool Duluth makers both from the art side, but also the food side. And, you know, we hear a lot about Duluth and the cool, like, outdoor scene and the mountain biking and all the stuff that they're working on, but, damn, I mean, the beer scene alone and the distilleries and the craft that's happening in Food and ice cream and hot sauces and I mean, there's a lot of cool stuff happening, and I feel just It's so cool to be a part of that, and I'm glad that my work on that festival can bring people, like, Front and center with businesses that maybe they don't know about in Duluth because there's a lot of cool things happening.Greg Conley [00:19:31]:Yeah. Agreed. And and For us as a business that's pretty well established and pretty well respected, we also wanna foster other food businesses and help them as much as we can. Because all of that, strengthening of our food scene here just strengthens all of us. So we really want people to be Successful and to bring really cool new things to food and the world.Stephanie Hansen [00:19:53]:Okay. So we're gonna play a game. It's not gonna be hard, But it's kinda gonna be maybe, like, picking your favorite child or pet. So each of you, I've got an opportunity to have 3 of you in front of me. The game is, I would like you to tell me a favorite restaurant in Duluth, and it can be whatever, And also a product that's made in Duluth that you're obsessed with.Nick Peloquin [00:20:19]:Is it specifically a food product?Stephanie Hansen [00:20:21]:Not necessarily. No. K.Nick Peloquin [00:20:24]:Well, I think my favorite restaurant at the moment is Fuholic On central entrance.Ned Netzel [00:20:29]:Damn it.Greg Conley [00:20:30]:That's what I was gonna say.Nick Peloquin [00:20:31]:Yeah. Yeah. It's pretty it's pretty banging spot right right these days.Stephanie Hansen [00:20:35]:And serving pho, I'm assuming.Nick Peloquin [00:20:37]:Yeah. So they do pho and other Vietnamese stuff. It's it's so good. As far as the product made in Duluth, man, that's that's tough. I would say, honestly, the beer. It like, it's it's hard to choose 1 of the the breweries, but, like, we we're kinda spoiled for choice up here. I mean, Bed paddle is like a standby. You know? And it's funny to go down to the Twin Cities or even major metropolitans and, like, See Duluth beer on tap, but places that's a big source of pride.Nick Peloquin [00:21:06]:And I think because what people think of Duluth too, you know, is We're a big craft beer town. SoStephanie Hansen [00:21:11]:Yeah. I think that Ursa Minor too is starting to make inroads into the Twin Cities. Their beer, I had a lot of different versions this summer. It was really great, they have a great taproom too.Nick Peloquin [00:21:21]:Yeah. Totally.Stephanie Hansen [00:21:22]:Okay, Ned. That leads us to you.Greg Conley [00:21:25]:Oh my gosh. We might have to come back to me. Okay. INed Netzel [00:21:29]:think I probably eat out the least of anybody here. Yeah. I don't know. Greg, yes. Greg. Minutes.Greg Conley [00:21:35]:Sure. I probably would've said Faholic, but I'm gonna I'm gonna do a tut tut two way tie. There's a place called Oasis Del Norte. Love it. It's the only place that makes street tacos in Duluth. And so that's really a great thing to have. And then, In my neighborhood of Lakeside, there's a place called Lake Superior Brewing, oldest microbrewery in Minnesota at one point, the first established one. But they changed hands after a number of years, and then they moved to the Lakeside neighborhood.Greg Conley [00:22:06]:And they do pizza, smash burgers are kind of their main entrees, which they just do really good versions of those. They do, like, a brick oven style New York pizza that nobody in town does. So that's kinda cool. But they also do a lot of really nice thoughtful, appetizers and great wines to go with some of their Food along with the really, good beer that they're brewing. It's really great to have that nice option in my neighborhood. So I really I really appreciate that.Stephanie Hansen [00:22:34]:I love it. Alright. Ned, are you ready? That leads us to you.Greg Conley [00:22:38]:I think I think so.Ned Netzel [00:22:39]:It's it's really hard for me to pick a restaurant, because I do most of my eating cooked at home or, with my my free daily meal, when I'm working.Stephanie Hansen [00:22:52]:Sure.Ned Netzel [00:22:52]:But but one thing that kept coming up in my mind was Johnson's Bakery, which is a bakery down in, what would you call it? Lincoln Park area. It's like just behind really awesome bread. A lot of our specials back when we were open to the public, in the old space Used Johnson's Bakery Bread. So, yeah, Johnson's Bakery love their donuts. They're like, such a great deal. Please don't raise your prices, guys. So, yeah, Johnson's Bakery and then, something made in Duluth. The the coffee made in Duluth is really great.Ned Netzel [00:23:23]:In addition to, like, the The brewing scene, there's also a great, like, roastery scene. We love a lot of them. There's like Duluth Coffee Company. There's, Underwood Coffee who Most of what we, give to our staff to to see us through the day, is either Underwood or DreamCloud Roasters.Stephanie Hansen [00:23:44]:Wanna thank Ned Netzel. I wanna thank Nick Peloquin, Greg Conley for joining me. The book is Smoke on the Waterfront. It's the Northern Water Smokehouse Cookbook. What I loved is you guys just recommended all places that I have never even heard of, and I have spent quite a bit of time in Duluth. So way to go. I appreciate you being here. I'm excited about the book.Stephanie Hansen [00:24:05]:It is Smoke on the Waterfront. Make sure that when you head to Duluth, And you should head to Duluth this winter, there's so many cool activities that happen there. And of course in the summertime you can come and visit me at Arden Bayfront Park in August, And there's just a lot of cool music festivals that happen down in Canal Park and at the Bayfront area, and Lincoln Park is a whole new area to discover for a lot of people. So it's the Northern Water Smokehouse Cookbook. If you are into smoking or canning or preserving or you just love a damn good sandwich, make sure you pick up the cookbook. Thanks, you guys. I appreciate it. Thanks so much. 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

Dan Bernstein and Laurence Holmes took reaction from Score callers to the Bears' 16-13 win over the Panthers on Thursday night at Soldier Field.

In this episode, Matt Williamson talks about what's missing from the Steelers' offensive repertoire, which is deep balls down the field. Sunday's game against the Packers is the perfect time to change that. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's been a rough couple of months so how are we dealing with the challenges in our lives?In Episode #420 of 'Musings', Juan & I discuss: why you need to approach life like an ibex, Juan's main problem of trying to get off the hamster wheel, Ryan Holiday's theory of choice, why you are paradoxically not special at all but also super special and what we do to prepare ourselves for hard times. Massive thanks to  Dave Jones, Shutosha, Balderdash Boys, BTCessex, Oysteinberge, Sircussmedia, Cole McCormick, The Tone Wrecker, Juan, Petar & Borsen Gelaber for the support! Really picking up some steam and it's all thanks to you!Timeline:(0:00) - Intro(1:42) - Head on: dam analogies(5:32) - Gratitude with a smirk(11:23) - The serenity prayer(14:58) - Enough vs continuous improvement(23:29) - Work/Family/Scene .... & Death(30:41) - Boostagram Lounge(39:06) - Everyone faces obstacles(47:42) - How to prepare(54:58) - Summary(1:00:40) - V4V: Suffer with us!Value 4 Value Support:Boostagram: https://www.meremortalspodcast.com/supportPaypal: https://www.paypal.com/paypalme/meremortalspodcastConnect with Mere Mortals:Website: https://www.meremortalspodcast.com/Discord: https://discord.gg/jjfq9eGReUTwitter/X: https://twitter.com/meremortalspodInstagram: https://www.instagram.com/meremortalspodcast/TikTok: https://www.tiktok.com/@meremortalspodcastSupport the show

In the third hour, Dan Bernstein and Laurence Holmes took reaction from Score callers to the Bears' 16-13 win over the Panthers on Thursday. Later, Bernstein and Holmes reacted to former Cubs manager David Ross' first public comments since the team shockingly fired him Monday. Ross took the high road by expressing gratitude for his opportunity to manage in Chicago for four seasons.

    Slam the Gavel welcomes back Phillip Simon to the podcast. Phillip was last on the podcast Season 5, Episodes 17 and 18. Phillip is a Veteran,  serving his country in both the U.S. Air Force and U.S. Army. Phillip served during OEF & OIF and for his efforts he received a Bronze Star. However, veteran Phillip Simon also has sustained injuries from those efforts that have left him permanently disabled and suffering with PTSD, 100%. PHILLIP DOES NOT HAVE A CRIMINAL RECORD.     Judge Sharon L. Kalemkiarian is nicknamed, "The Closer." So if your case is running a lengthy amount of time, even if she is out of her jurisdiction, she flat out doesn't care. She doesn't care about a DVRO order that doesn't exist, among other things. Finally, she clarified her orders - that she didn't care either way by the VA Disability that isn't Community Property. Her fraud actions forced Phillip into bankruptcy,  violated the Code of Judicial Ethics and has failed to observe Phillip's Due Process Rights.     Evidence Phillip is seeking within the family law case has been denied to him per his public records request because of the current federal lawsuit pending, officially making the SDCSC an adversary against Phillip. The SDCSC (trial judges) refuses to acknowledge any awareness of the pending federal case and continues to exact revenge and punishment against Phillip while the federal case is still pending. An immediate injunction is needed because the SDCSC (Family Law Division) has ruled against a long standing federally protected statute and now rules Phillip's DISABILITIES are NOW considered COMMUNITY PROPERTY. The SDCSC is using this time to continue to violate Phillip's CIVIL RIGHTS in hopes to take his house away (leaving the veteran BANKRUPT AND HOMELESS) before the USDC, SDC responds to the pending FRAUD UPON the COURT CASE.To Reach Phillip Simon: phillipsimon56@gmail.comThis episode of Slam the Gavel is sponsored by CPSprotect Consulting Services. A Child Protective Services case is one of the most frightening experiences for any parent. Don't face it alone. Face it with confidence! With UrgentAssist by CPSprotect, you can have access to former CPS investigators to make sure you preserve your rights and protect your family. If you're facing CPS involvement and aren't sure where to turn, their child welfare consultants can help you.  Visit cpsprotect.com/subscribe and enter the coupon code: SlamTheGavel for 10% off your first year of UrgentAssist AVAILABLE in ALL 50 STATES.Web:www.cpsprotect.comSupportshow(https://www.buymeacoffee.com/maryannpetri)https://www.buzzsprout.com/1364944/subscribehttp://www.dismantlingfamilycourtcorruption.com/Support the showSupportshow(https://www.buymeacoffee.com/maryannpetri)http://www.dismantlingfamilycourtcorruption.com/

David does The News.

Carolina Panthers rookie QB Bryce Young had one of his worst games in his career, throwing 3 interceptions - including two pick-6's - as the Panthers lose to the Indianapolis Colts, 27-13, at Bank of America Stadium. It was the first time Carolina Panthers head coach Frank Reich faced his former team. Tim Donnelly points out how Young looked rattled and panicky from the start of the game.

Hour 3: Mike and Bulldog take your calls on if the main problem has been QB Josh Allen.

It's our new lanch day. Tuesday! With the Broncos on a bye, Drew is taking a deep dive this week on college football, including Air Force and Army, CSU's latest disappointment the Buffs spiral. Drew isn't happy with the way Coach Prime throws players and coaches under the bus. Our special guest this week is Rockies hitting coach Hensley Muelens, a.k.a. Bam Bam who is talking about the exciting growth of the Rockies young hitters.

Monday's show begins with plenty of highlights from a wild game for football.

The Throws Doc: Episode 50-The Art of Journaling

Hey friend! After a short break and a bit of a regroup the podcast is back! Todays episode is a bit of a catch up and regroup and to chat about whats is coming up for the pod over the coming weeks. Thank you so much for your patience with me I am so glad to be back chatting with you again.  ⭐️ EXCITING NEWS AND OPPORTUNITIES ⭐️

Should Your State Get Rid of Daylight Saving Time? & Who Throws Kittens in a Dumpster? #Nashville #ClarksvilleTn #Tennessee Clarksville Business Allies Trivia for Toys: https://givebutter.com/triviafortoys

Panthers/Colts recap. --- Support this podcast: https://podcasters.spotify.com/pod/show/meowmixpodcast/support

Bill & Mike Got Your Money Monday Cashed In With Browns Defense Shuts Out Cards - Watson Throws 2 TD In 27-0 Win-Former NFL QB-Ricjy Stanzi Recap-Post Game Sound - Cavaliers Beat Warriors 115-104 To Snap 16-Game Series Skid-Cavs PBP Tim Alcorn - Money Monday From Sequoia-Financial - President Donald Trump leads in key swing states with election day now one year away-ABC News Steve Roberts - NBC Radio Rory O'Neill-Elon Musk and X have announced a new Artificial Intelligence platform called “Grok.” What is the technology supposed to do? - Even though the cost of concert tickets and vacations are increasing, people are still paying the price for a good time. But some say the cost of fun is causing many of us to have a bit of buyer's remorse-NBC Radio Erin Real

For the Carolina Panthers it was 'Bryce Young and the Terrible, Horrible, No Good, Very Bad Day' as the rookie quarterback threw two pick-sixes that proved to be the difference in the teams, 27-13, loss to the Indianapolis Colts. Julian Council discusses why Young's day of struggles doesn't have to be anything more than a bad day at the office for the young QB. While Young was having the worst afternoon of his professional career, CJ Stroud, the QB the Panthers passed up in favor of Young, was setting an NFL record for passing yards by a rookie QB. Julian details why the context of Stroud's performance makes it difficult to chalk up Young's day as "just a bad day". Plus, a review of Julian's keys to victory as the Panthers defense once again had a solid outing without much help from the offensive unit. Support Us By Supporting Our Sponsors! BetterHelp This episode is sponsored by BetterHelp. Make your brain your friend, with BetterHelp. Visit BetterHelp.com/LOCKEDON today to get 10% off your first month.  DoorDash Get 50% off up to $10 value when you spend $15 or more on your FIRST order, when you download the DoorDash app and enter code LOCKED23. Subject to change. Terms apply. Jase Medical Get $20 off these lifesaving antibiotics with Jase Medical by using code LOCKEDON at checkout on jasemedical.com. PrizePicks Go to PrizePicks.com/lockedonnfl and use code lockedonnfl for a first deposit match up to $100! Gametime Download the Gametime app, create an account, and use code LOCKEDONNFL for $20 off your first purchase. Last minute tickets. Lowest Price. Guaranteed. LinkedIn LinkedIn Jobs helps you find the qualified candidates you want to talk to, faster. Post your job for free at LinkedIn.com/LOCKEDONNFL. Terms and conditions apply. FanDuel Score early this NFL season with FanDuel, America's Number One Sportsbook! Right now, NEW customers get ONE HUNDRED AND FIFTY DOLLARS in BONUS BETS with any winning FIVE DOLLAR MONEYLINE BET! That's A HUNDRED AND FIFTY BUCKS – if your team wins! Visit FanDuel.com/LOCKEDON to get started. FANDUEL DISCLAIMER: 21+ in select states. First online real money wager only. Bonus issued as nonwithdrawable free bets that expires in 14 days. Restrictions apply. See terms at sportsbook.fanduel.com. Gambling Problem? Call 1-800-GAMBLER or visit FanDuel.com/RG (CO, IA, MD, MI, NJ, PA, IL, VA, WV), 1-800-NEXT-STEP or text NEXTSTEP to 53342 (AZ), 1-888-789-7777 or visit ccpg.org/chat (CT), 1-800-9-WITH-IT (IN), 1-800-522-4700 (WY, KS) or visit ksgamblinghelp.com (KS), 1-877-770-STOP (LA), 1-877-8-HOPENY or text HOPENY (467369) (NY), TN REDLINE 1-800-889-9789 (TN) Learn more about your ad choices. Visit podcastchoices.com/adchoices

Oregon overcomes sloppy play in a 44-point win over Cal. AP correspondent Dave Ferry reports.

Penn State whips up on Maryland. Craig Heist reports.

Talk'n Throws with Terry Hughes- 2023 name Throws coach at TCU, 2018-2023 Throws coach at The University of Louisiana where he coached 4 Sun Belt Conference Champions,  Volunteer Coach at LSU, 2012-2016 Competed for LSU Tigers throwing 5 implements, 2016 Qualified for NCAA Championship in Javelin Texas Track and Field Association Informative website for all things Texas Track and Field4Throws.com Family owned business offering all quality implements at reasonable prices. Code Talkinthrows10ReadyUp Athletic Development ReadyUP offers team consulting, semi-private & private strength and conditioning in the Austin area.Big Frog of Colleyville Handles all printing and embroidery. FiberSport Discus We are taking the guess work out of discus selection. It is not just about rim weight. NTX Timing NTX Timing a professional timing group that can handle any level of event.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

The Browns dominate in a rout of the Cardinals. AP correspondent Dave Ferry reports.

The Chiefs win a battle of the AFC's top teams. AP correspondent Dave Ferry reports.

Goal setting and planning is often your best chance of success. But even if you're fully prepared, things don't always work out. John recounts a recent experience of this and reflects on his mental state in navigating the feelings around things just not going to plan. 

Learn more about your ad choices. Visit megaphone.fm/adchoices

Judge THROWS OUT mayoral primary results after Democrats conduct MASSIVE Ballot Stuffing operation!

Brock Purdy progressing through concussion protocol, but Sam Darnold is next man up at quarterback. Kyle Shanahan publicly scolds Steve Wilks for his bad defensive play call vs the Vikings. Keys to Victory for the San Francisco 49ers to beat the Cincinnati Bengals in Week 8. San Francisco 49ers fans are treated to daily news and analysis with Locked On 49ers, hosted by football analyst Brian Peacock and former NFL/AFL cornerback Eric Crocker. Follow & Subscribe on all Podcast platforms…