Podcasts about toll house

Universally adored, a chocolate chip cookie is one of the recipes every home cook needs in their repertoire. This week, Meghan and Stacie share their favorite recipes and discuss how ingredients and techniques can make it the perfect recipe for your family. Links Meghan's Substack Sarah Kiefer's Pan Banging Chocolate Chip Cookies History facts Tollhouse story High effort cookie test test Alton Brown's Chewy Chocolate Chip CookieOur Sponsors:* Check out Artifact Uprising and use my code DIJFY for a great deal: www.artifactuprising.com* Check out Quince: https://quince.com/dijfy* Check them out today at feathersnapcam.com!* See how you can kick your allergies to the curb at getcurex.com. Treatment starts as low as $59 a month, and if you sign up now, you can save 80% off the $49 sign-up fee.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Two great episodes of Yours Truly, Johnny Dollar- America's greatest insurance investigator.  Make sure to book your next flight with Johnny Dollar Airlines and fly from Hartford MA to LA for $95! Check out our new website at www.bestof1001stories.com

This podcast hit paid subscribers' inboxes on June 26. It dropped for free subscribers on July 3. To receive future pods as soon as they're live, and to support independent ski journalism, please consider an upgrade to a paid subscription. You can also subscribe to the free tier below:WhoJD Crichton, General Manager of Wildcat Mountain, New HampshireRecorded onMay 30, 2024About WildcatClick here for a mountain stats overviewOwned by: Vail ResortsLocated in: Gorham, New HampshireYear founded: 1933 (lift service began in 1957)Pass affiliations:* Epic Pass, Epic Local Pass, Northeast Value Pass – unlimited access* Northeast Midweek Pass – unlimited weekday accessClosest neighboring ski areas: Black Mountain, New Hampshire (:18), Attitash (:22), Cranmore (:28), Sunday River (:45), Mt. Prospect Ski Tow (:46), Mt. Abram (:48), Bretton Woods (:48), King Pine (:50), Pleasant Mountain (:57), Cannon (1:01), Mt. Eustis Ski Hill (1:01)Base elevation: 1,950 feetSummit elevation: 4,062 feetVertical drop: 2,112 feetSkiable Acres: 225Average annual snowfall: 200 inchesTrail count: 48 (20% beginner, 47% intermediate, 33% advanced)Lift count: 5 (1 high-speed quad, 3 triples, 1 carpet)Why I interviewed himI've always been skeptical of acquaintances who claim to love living in New Jersey because of “the incredible views of Manhattan.” Because you know where else you can find incredible views of Manhattan? In Manhattan. And without having to charter a hot-air balloon across the river anytime you have to go to work or see a Broadway play.* But sometimes views are nice, and sometimes you want to be adjacent-to-but-not-necessarily-a-part-of something spectacular and dramatic. And when you're perched summit-wise on Wildcat, staring across the street at Mount Washington, the most notorious and dramatic peak on the eastern seaboard, it's hard to think anything other than “damn.”Flip the view and the sentiment reverses as well. The first time I saw Wildcat was in summertime, from the summit of Mount Washington. Looking 2,200 feet down, from above treeline, it's an almost quaint-looking ski area, spare but well-defined, its spiderweb trail network etched against the wild Whites. It feels as though you could reach down and put it in your pocket. If you didn't know you were looking at one of New England's most abrasive ski areas, you'd probably never guess it.Wildcat could feel tame only beside Mount Washington, that open-faced deathtrap hunched against 231-mile-per-hour winds. Just, I suppose, as feisty New Jersey could only seem placid across the Hudson from ever-broiling Manhattan. To call Wildcat the New Jersey of ski areas would seem to imply some sort of down-tiering of the thing, but over two decades on the East Coast, I've come to appreciate oft-abused NJ as something other than New York City overflow. Ignore the terrible drivers and the concrete-bisected arterials and the clusters of third-world industry and you have a patchwork of small towns and beach towns, blending, to the west and north, with the edges of rolling Appalachia, to the south with the sweeping Pine Barrens, to the east with the wild Atlantic.It's actually pretty nice here across the street, is my point. Even if it's not quite as cozy as it looks. This is a place as raw and wild and real as any in the world, a thing that, while forever shadowed by its stormy neighbor, stands just fine on its own.*It's not like living in New Jersey is some kind of bargain. It's like paying Club Thump Thump prices for grocery store Miller Lite. Or at least that was my stance until I moved my smug ass to Brooklyn.What we talked aboutMountain cleanup day; what it took to get back to long seasons at Wildcat and why they were truncated for a handful of winters; post-Vail-acquisition snowmaking upgrades; the impact of a $20-an-hour minimum wage on rural New Hampshire; various bargain-basement Epic Pass options; living through major resort acquisitions; “there is no intention to make us all one and the same”; a brief history of Wildcat; how skiers lapped Wildcat before mechanical lifts; why Wildcat Express no longer transforms from a chairlift to a gondola for summer ops; contemplating Wildcat Express replacements; retroactively assessing the removal of the Catapult lift; the biggest consideration in determining the future of Wildcat's lift fleet; when a loaded chair fell off the Snowcat lift in 2022; potential base area development; and Attitash as sister resort.   Why I thought that now was a good time for this interviewSince it's impossible to discuss any Vail mountain without discussing Vail Resorts, I'll go ahead and start there. The Colorado-based company's 2019 acquisition of wild Wildcat (along with 16 other Peak resorts), met the same sort of gasp-oh-how-can-corporate-Vail-ever-possibly-manage-a-mountain-that-doesn't-move-skiers-around-like-the-fat-humans-on-the-space-base-in-Wall-E that greeted the acquisitions of cantankerous Crested Butte (2018), Whistler (2016), and Kirkwood (2012). It's the same sort of worry-warting that Alterra is up against as it tries to close the acquisition of Arapahoe Basin. But, as I detailed in a recent podcast episode on Kirkwood, the surprising thing is how little can change at these Rad Brah outposts even a dozen years after The Consumption Event.But, well. At first the Angry Ski Bros of upper New England seemed validated. Vail really didn't do a great job of running Wildcat from 2019 to 2022-ish. The confluence of Covid, inherited deferred maintenance, unfamiliarity with the niceties of East Coast operations, labor shortages, Wal-Mart-priced passes, and the distractions caused by digesting 20 new ski areas in one year contributed to shortened seasons, limited terrain, understaffed operations, and annoyed customers. It didn't help when a loaded chair fell off the Snowcat triple in 2022. Vail may have run ski resorts for decades, but the company had never encountered anything like the brash, opinionated East, where ski areas are laced tightly together, comparisons are easy, and migrations to another mountain if yours starts to suck are as easy as a five-minute drive down the road.But Vail is settling into the Northeast, making major lift upgrades at Stowe, Mount Snow, Okemo, Attitash, and Hunter since 2021. Mandatory parking reservations have helped calm once-unmanageable traffic around Stowe and Mount Snow. The Epic Pass – particularly the northeast-specific versions – has helped to moderate region-wide season pass prices that had soared to well over $1,000 at many ski areas. The company now seems to understand that this isn't Keystone, where you can make snow in October and turn the system off for 11 months. While Vail still seems plodding in Pennsylvania and the lower Midwest, where seasons are too short and the snowmaking efforts often underwhelming, they appear to have cracked New England – operationally if not always necessarily culturally.That's clear at Wildcat, where seasons are once again running approximately five months, operations are fully staffed, and the pitchforks are mostly down. Wildcat has returned to the fringe, where it belongs, to being an end-of-the-road day-trip alternative for people who prefer ski areas to ski resorts (and this is probably the best ski-area-with-no-public-onsite lodging in New England). Locals I speak with are generally happy with the place, which, this being New England, means they only complain about it most of the time, rather than all of the time. Short of moving the mountain out of its tempestuous microclimate and into Little Cottonwood Canyon, there isn't much Vail could do to change that, so I'd suggest taking the win.What I got wrongWhen discussing the installation of the Wildcat Express and the decommissioning of the Catapult triple, I made a throwaway reference to “whoever owned the mountain in the late ‘90s.” The Franchi family owned Wildcat from 1986 until selling the mountain to Peak Resorts in 2010.Why you should ski WildcatThere isn't much to Wildcat other than skiing. A parking lot, a baselodge, scattered small buildings of unclear utility - all of them weather-beaten and slightly ramshackle, humanity's sad ornaments on nature's spectacle.But the skiing. It's the only thing there is and it's the only thing that matters. One high-speed lift straight to the top. There are other lifts but if the 2,041-vertical-foot Wildcat Express is spinning you probably won't even notice, let alone ride, them. Straight up, straight down. All day long or until your fingers fall off, which will probably take about 45 minutes.The mountain doesn't look big but it is big. Just a few trails off the top but these quickly branch infinitely like some wild seaside mangrove, funneling skiers, whatever their intent, into various savage channels of its bell-shaped footprint. Descending the steepness, Mount Washington, so prominent from the top, disappears, somehow too big to be seen, a paradox you could think more about if you weren't so preoccupied with the skiing.It's not that the skiing is great, necessarily. When it's great it's amazing. But it's almost never amazing. It's also almost never terrible. What it is, just about all the time, is a fight, a mottled, potholed, landmine-laced mother-bleeper of a mountain that will not cede a single turn without a little backtalk. This is not an implication of the mountain ops team. Wildcat is about as close to an un-tamable mountain as you'll find in the over-groomed East. If you've ever tried building a sandcastle in a rising tide, you have a sense of what it's like trying to manage this cantankerous beast with its impossible weather and relentless pitch.We talk a bit, on the podcast, about Wildcat's better-than-you'd-suppose beginner terrain and top-to-bottom green trail. But no one goes there for that. The easy stuff is a fringe benefit for edgier families, who don't want to pinch off the rapids just because they're pontooning on the lake. Anyone who truly wants to coast knows to go to Bretton Woods or Cranmore. Wildcat packs the rowdies like jacket-flask whisky, at hand for the quick hit or the bender, for as dicey a day as you care to make it.Podcast NotesOn long seasons at WildcatWildcat, both under the Franchi family (1986 to 2010), and Peak Resorts, had made a habit of opening early and closing late. During Vail Resorts' first three years running the mountain, those traditions slipped, with later-than-normal openings and earlier-than-usual closings. Obviously we toss out the 2020 early close, but fall 2020 to spring 2022 were below historical standards. Per New England Ski History:On Big Lifts: New England EditionI noted that the Wildcat Express quad delivered one of the longest continuous vertical rises of any New England lift. I didn't actually know where the machine ranked, however, so I made this chart. The quad lands at an impressive number five among all lifts, and is third among chairlifts, in the six-state region:Kind of funny that, even in 2024, two of the 10 biggest vertical drops in New England still belong to fixed-grip chairs (also arguably the two best terrain pods in Vermont, with Madonna at Smuggs and the single at MRG).The tallest lifts are not always the longest lifts, and Wildcat Express ranks as just the 13th-longest lift in New England. A surprise entrant in the top 15 is Stowe's humble Toll House double, a 6,400-foot-long chairlift that rises just 890 vertical feet. Another inconspicuous double chair – Sugarloaf's older West Mountain lift – would have, at 6,968 feet, have made this list (at No. 10) before the resort shortened it last year (to 4,130 feet). It's worth noting that, as far as I know, Sugarbush's Slide Brook Express is the longest chairlift in the world.On Herman MountainCrichton grew up skiing at Hermon Mountain, a 300-ish footer outside of Bangor, Maine. The bump still runs the 1966 Poma T-bar that he skied off of as a kid, as well as a Stadeli double moved over from Pleasant Mountain in 1998 (and first installed there, according to Lift Blog, in 1967. The most recent Hermon Mountain trailmap that I can find dates to 2007:On the Epic Northeast Value Pass versus other New England season passes Vail's Epic Northeast Value Pass is a stupid good deal: $613 for unlimited access to the company's four New Hampshire ski areas (Wildcat, Attitash, Mount Sunapee, Crotched), non-holiday access to Mount Snow and Okemo, and 10 non-holiday days at Stowe (plus access to Hunter and everything Vail operates in Pennsylvania, Ohio, and Michigan). Surveying New England's 25 largest ski areas, the Northeast Value Pass is less-expensive than all but Smugglers' Notch ($599), Black Mountain of Maine ($465), Pico ($539), and Ragged ($529). All of those save Ragged's are single-mountain passes.On the Epic Day PassYes I am still hung up on the Epic Day Pass, and here's why:On consolidationI referenced Powdr's acquisition of Copper Mountain in 2009 and Vail's purchase of Crested Butte in 2018. Here's an inventory all the U.S. ski areas owned by a company with two or more resorts:On Wildcat's old Catapult liftWhen Wildcat installed its current summit chair in 1997, they removed the Catapult triple, a shorter summit lift (Lift F below) that had provided redundancy to the summit alongside the old gondola (Lift A):Interestingly, the old gondy, which dated to 1957, remained in place for two more years. Here's a circa 1999 trailmap, showing both the Wildcat Express and the gondola running parallel from base to summit:It's unclear how often both lifts actually ran simultaneously in the winter, but the gondola died with the 20th Century. The Wildcat Express was a novel transformer lift, which converted from a high-speed quad chair in the winter to a four-passenger gondola in the summer. Vail, for reasons Crichton explains in the podcast, abandoned that configuration and appears to have no intentions of restoring it.On the Snowcat lift incidentA bit more on the January 2022 chairlift accident at Wildcat, per SAM:On Saturday, Jan. 8, a chair carrying a 22-year-old snowboarder on the Snowcat triple at Wildcat Mountain, N.H., detached from the haul rope and fell nearly 10 feet to the ground. Wildcat The guest was taken to a nearby hospital with serious rib injuries.According to state fire marshal Sean Toomey, the incident began after the chair was misloaded—meaning the guest was not properly seated on the chair as it continued moving out of the loading area. The chair began to swing as it traveled uphill, struck a lift tower and detached from the haul rope, falling to the ground. Snowcat is a still-active Riblet triple, and attaches to the haulrope with a device called an “insert clip.” I found this description of these novel devices on a random blog from 2010, so maybe don't include this in a report to Congress on the state of the nation's lift fleet:[Riblet] closed down in 2003. There are still quite a few around; from the three that originally were at The Canyons, only the Golden Eagle chair survives today. Riblet built some 500 lifts. The particularities of the Riblet chair are their grips, which are called insert clips. It is a very ingenious device and it is very safe too. Since a picture is worth a thousand words, You'll see a sketch below showing the detail of the clip.… One big benefit of the clip is that it provides a very smooth ride over the sheave trains, particularly under the compression sheaves, something that traditional clam/jaw grips cannot match. The drawback is that the clip cannot be visually inspected at it is the case with other grips. Also, the code required to move the grip every 2 years or 2,000 hours, whichever comes first. This is the same with traditional grips.This is a labor-intensive job and a special tool has been developed: The Riblet "Grip Detensioner." It's showed on a second picture representing the tool in action. You can see the cable in the middle with the strands separated, which allows the insertion of the clip. Also, the fiber or plastic core of the wire rope has to be cut where the clip is inserted. When the clip is moved to another location of the cable, a plastic part has to be placed into the cable to replace the missing piece of the core. Finally, the Riblet clip cannot be placed on the spliced section of the rope.Loaded chairs utilizing insert clips also detached from lifts at Snowriver (2021) and 49 Degrees North (2020). An unoccupied, moving chair fell from Heavenly's now-retired North Bowl triple in 2016.The Storm explores the world of lift-served skiing year-round. Join us.The Storm publishes year-round, and guarantees 100 articles per year. This is article 44/100 in 2024, and number 544 since launching on Oct. 13, 2019. Get full access to The Storm Skiing Journal and Podcast at www.stormskiing.com/subscribe

When you think about a "convenience store manager," you probably don't imagine a future billionaire. But that's exactly the path Ron Shaich took from humble beginners selling Tollhouse cookies to a $7.5 billion restaurant empire. In this episode of Big Shot, Harley Finkelstein and David Segal welcome Shaich, the founder of Panera Bread, who shares his incredible journey from a nonprofit convenience store to his pivotal decision to create Panera Bread. Ron is a master at finding the trends others can't see before becoming popular.  He shares the challenges and successes that defined his path, highlighting the power of adaptability and innovation. And breaks down the difference between risk-taking and risk-avoidance, and how leaning into one over the other can lead to incredible success. The episode is filled with incredible takeaways, including: How Ron has the best-performing restaurant stock of all time (44x return compared to the S&P 500) Why his first store in college was a spite store What he learned from his IPO with Au Bon Pain How he created an entirely new category, “Fast Casual” And so much more — In This Episode We Cover:  (02:35) Ron's early years growing up in New Jersey in a family of left-wing political activists (07:50) Ron's gap year working for a congressman  (09:45) How a false accusation of shoplifting prompted Ron to open a convenience store (14:50) How Ron fell in love with business and his time at Harvard Business School (19:28) The rewards of entrepreneurship  (20:40) What business has in common with politics (23:22) How Ron made money selling flea collars in college  (26:00) Why Ron got his inheritance early (27:35) Ron's work in DC as President of Targeting Systems (29:08) How Ron opened The Cookie Jar in Boston (31:43) Ron's partnership with Au Bon Pain's founder, Louis Kane (39:44) Ron and Louis's exceptional friendship and partnership (42:25) The importance of empathy and the insights that it brought Ron (48:35) How Ron created a brand new category, bakery cafe (51:50) How Ron felt right before Au Bon Pain's IPO (53:00) The downsides of going public (54:50) Ron's means, ends, and by-products framework (57:20) What Ron learned from watching his parents face death (1:00:13) How Ron organized his life  (1:03:35) Ron's purchase of the St. Louis Bread Company  (1:07:28) How Ron's trend studying led him to fast casual dining (1:13:52) The transformation of St. Louis Bread into Panera  (1:15:33) Why Ron decided to sell Au Bon Pain to focus on Panera (1:20:25) The rapid growth stage of Panera  (1:22:51) Ron's philanthropy with No Labels and Panera Cares  (1:25:14) The painful journey of transforming Panera  (1:32:09) Thoughts on success, chutzpah, and the Jewish entrepreneurial spirit (1:34:28) Why entrepreneurs are risk avoiders  (1:35:34) Why Ron sees building organizations as a way to impact the world positively (1:37:44) Ron's investment company, Act 3, and the problem with short-termism  — Where to find Ron Shaich: Website: ⁠https://www.ronshaich.com/⁠ LinkedIn: https://www.linkedin.com/in/ronshaich/ X: https://x.com/shaich Facebook: https://www.facebook.com/shaich Where To Find Big Shot:  Website: ⁠⁠⁠⁠⁠⁠⁠https://www.bigshot.show/⁠⁠ YouTube: ⁠⁠⁠https://www.youtube.com/@bigshotpodcast⁠⁠⁠   TikTok: ⁠⁠https://www.tiktok.com/@bigshotshow⁠⁠ Instagram: ⁠⁠⁠https://www.instagram.com/bigshotshow/⁠⁠⁠   Harley Finkelstein: ⁠⁠⁠https://twitter.com/harleyf⁠⁠⁠  David Segal: ⁠⁠⁠https://twitter.com/tea_maverick⁠⁠⁠ Production and Marketing: ⁠⁠⁠⁠https://penname.co⁠

Boundaries, Rules...and Tollhouse Cookies! Life without boundaries and rules can quickly become chaos. In my case, it resulted in saying YES to wayyyy too many things, and losing my own schedule in the process. During a recent Kindness Mission in our kitchen, my wife Tina taught me the benefit of setting up some boundaries and rules for self-protection. It worked!! It helped us to help others. (and it was delicious) #boundaries #rules #baking #kindness #actsofkindness #homelessveterans #homelessvets #lawofattraction #respecttherules #helpthehomeless

Four friends enter the Toll House. How many will leave - alive? If you like this episode, please remember to follow on Spotify, Apple Podcasts, or your favourite podcast app so you don't miss the next episode.

What a messy ride through EV, 3D printing, iPhone repair changes, and other nonsense.

The Toll House

The Rebecca Riots took place in Wales in the 1830s and 1840s. While these events are often described as a protest against heavy road tolls, that was only a small part of the story.  Research: Age of Revolution. “Rebecca and her daughters.” https://ageofrevolution.org/200-object/rebecca-and-her-daughters/ Age of Revolution. “Tollhouse designed by Thomas Telford.” https://ageofrevolution.org/200-object/tollhouse-designed-by-thomas-telford/ Britannica, The Editors of Encyclopaedia. "Rebecca Riots". Encyclopedia Britannica, 4 Oct. 2010, https://www.britannica.com/event/Rebecca-Riots. Accessed 26 October 2023. Evans, Henry Tobit. “Rebecca and her daughters, being a history of the agrarian disturbances in Wales known as The Rebecca Riots. Edited by G.T. Evans.” Cardiff Educational Pub. Co. 1910. Evans, Neil. “The Rebecca Riots.” Wales History. https://www.bbc.co.uk/wales/history/sites/themes/society/politics_rebecca_riots.shtml Jones, David J. V. “Rebecca's children : a study of rural society, crime, and protest.” Oxford : Clarendon Press ; New York : Oxford University Press. 1989. Jones, Rhian E. “Petticoat Heroes: Gender, Culture and Popular Protest in the Rebecca Riots.” University of Wales Press. 2015. Loveluck-Edwards, Graham. “19th Century Welsh insurrection | The Merthyr Rising | The Rebecca Riots | The Chartists Revolt.” Via YouTube. 6/17/2023. https://www.youtube.com/watch?v=fZRrPJ3eDKE Rees, Lowri Anne. “Paternalism and rural protest: the Rebecca riots and the landed interest of south-west Wales.” The Agricultural History Review , 2011, Vol. 59, No. 1 (2011). http://www.jstor.com/stable/41330097 Rees, Lowri Anne. “The woman who dared to stand up to the Rebecca rioters.” Wales Online. 3/1/2017. https://www.walesonline.co.uk/lifestyle/nostalgia/woman-who-dared-stand-up-12596830 Seal, Graham. “Tradition and Agrarian Protest in Nineteenth-Century England and Wales.” Folklore , 1988, Vol. 99, No. 2 (1988). Via JSTOR. https://www.jstor.org/stable/1260453 The National Archives. “Rebecca riots.” https://www.nationalarchives.gov.uk/education/resources/rebecca-riots/ Turner, Chris. “Revisiting Rebecca Riots.” Canolfan Garth Olwg. Via YouTube. 3/4/2022. https://www.youtube.com/watch?v=O0VemuEEyvI See omnystudio.com/listener for privacy information.

Friday August 18, 2023 Nestle recalls Toll House Cookie Dough Bars

The chocolate chip cookie is an American classic, one we threw some shade on back in season one. But let's talk about them, give some great recipes a time to shine, and dream about gooey, warm, buttery treats studded with chocolate chips. Recipes mentioned in this episode: Toll House chocolate chip cookies (NYT) Chocolate chip cookies (Good to the Grain) Chewy chocolate chip oatmeal cookies (Allrecipes) Oatmeal chocolate chip cookies (Grand Central Baking Book) Salted tahini chocolate chip cookies (NYT) Brown butter chocolate chip cookies (100 Cookies) Chewy chocolate chip cookies (America's Test Kitchen) Salted chocolate chunk shortbread cookies (NYT) Bourbon sablés (100 Cookies) Rosemary olive oil shortbread cookies (Smitten Kitchen Every Day) Cowboy cookies (The Campout Cookbook) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsor: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 3/22/2023): Provisions, by Suzanne & Michelle Rousseau

View our full collection of podcasts at our website: https://www.solgoodmedia.com or YouTube channel: https://www.solgood.org/subscribeThis 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/5176216/advertisement

In episode 114, Colton is joined by special guest Thomas Voeltz! Together, the three talk about the Minnesota Vikings and New York Giants playoff matchup, give their respective top five Vikings players of all time and discuss the pregame rituals that come with being a Vikings fan. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/colton-hall/support

Bart is an E sports superstar, old cars with fins are rad, and your favorite boyz air their Toll House grievances and get ankle deep into this one! Season 30, Episodes 13-17

We're back with a new book episode! (Finally) Join the Chicks as they pick up the book once again to find that Offred has gotten very, VERY saucy.

  Vidcast:  https://youtu.be/VCdjQGQbR-w   The FDA and Nestlé USA are recalling Nestlé Toll House Edible Chocolate Chip Cookie Dough Tubs.  Three batches of the dough were found to have soft plastic film in them.  Ingestion of this material is a choking hazard.  The affected product has batch codes of 22135554RR, 22145554RR, and 22155554RR with Best By dates of 1/28-30/2023.  No other NESTLÉ® TOLL HOUSE products, including other varieties of Edible cookie dough or Ready-to-Bake cookie dough are affected.  If you purchased one of the affected cookie dough tubs, return it to the place of purchase for a refund.  For more information, call Nestlé USA at 1-800-681-1678.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/nestle-usa-announces-voluntary-recall-limited-quantity-edible-chocolate-chip-cookie-dough-tubs   #nestlé #chocolatechip #cookie #dough #foreignbodies #plastic #choking #recall  

Nestlé issues voluntary recall for its Toll House Stuffed Chocolate Chip Cookie Dough with Fudge Filling due to “potential presence of white plastic pieces." Listen for more details.To learn more about how CNN protects listener privacy, visit cnn.com/privacy

Welcome to August 4th, 2022 on the National Day Calendar. Today we celebrate one smart cookie and a bitter beer.  Ruth Wakefield ran the Toll House Inn with her husband in Whitman, Massachusetts. Ruth was a renowned baker, but she is best known for adding semisweet chocolate to her butterscotch cookie dough. This recipe became a regional favorite, and during World War II it caused a cookie craze. Soldiers from Massachusetts that were stationed overseas began to receive chocolate chip cookies in care packages from home. Soon Wakefield was inundated with requests for her cookie recipe from all around the globe. Nestle offered her a lifetime supply of chocolate in exchange for it, and to this day the Toll House recipe is printed on every bag of chocolate chips. On National Chocolate Chip Cookie Day celebrate the sweet success of one smart cookie. In the late 1700s, the British Empire spanned the globe, and one of its largest colonies was India. The Brits living there demanded goods from back home which created a significant trade route between the two countries. One of the most popular imports was beer, which didn't age well when it was shipped to warmer climates. George Hodgson of the Bow Brewery came up with a solution. He brewed a lighter beer, called pale ale, then increased the amount of alcohol and hops in order to prevent spoilage. The downside was that the hops would lose their fruity flavor and produce a bitter taste. And so India Pale Ale was born. Some say this drink is an acquired taste, but on National IPA Day we celebrate beer that really went the distance.  I'm Anna Devere and I'm John McClain filling in for Marlo Anderson. Thanks for joining us as we Celebrate Every Day! Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to week one of Chocolate Chip Cookie Month.  Join Chris and Jill as they taste the Gluten Free version of the most classic cookie! This exciting episode features feminist history and two science tidbits!!Click here to shop at the Cookie Lab StoreJoin our FB Group for free access to the Cookie Recipe!https://www.facebook.com/groups/429934808628615Follow us on TikTok to see how we make the cookieswrite to us at cookielabpod@gmail.com

Welcome to the Instant Trivia podcast episode 535, where we ask the best trivia on the Internet. Round 1. Category: Questionable Songs 1: Million seller in which Elvis Presley asks, "Are you sorry we drifted apart?". "Are You Lonesome Tonight?". 2: It's what Patti Page asked about "the one with the waggly tail". "(How Much Is) That Doggie In The Window?". 3: It followed Linda Ronstadt's lament "I've been cheated, been mistreated". "When Will I Be Loved?". 4: The Shirelles said, "Tonight you're mine completely" but weren't sure about this. "Will You Love Me Tomorrow?". 5: In her first top ten hit, Connie Francis asked this title question. "Who's Sorry Now?". Round 2. Category: Just Desserts 1: In England, a biscuit can be a cracker or one of these sweet treats. cookie. 2: The original Toll House cookies were this type. chocolate chip. 3: Sharing its name with a French novel, this candy bar was originally 3 nougat bars. Three Musketeers. 4: Shhh! A chocolate one of these is just out of the oven. soufflé. 5: It's the 2-word French name for a custard dessert with a hard, caramelized sugar topping. crème brûlée. Round 3. Category: Name That Roman Emperor 1: 54-68 A.D.:Presided during a big barbecue. Nero. 2: 117-138 A.D.:Had his own "wall" of fame. Hadrian. 3: 37-41 A.D.:Nutty guy who once "declared war" against the ocean. Caligula. 4: 306-337 A.D.:Converted to a non-Roman religion and moved the capital city. Constantine. 5: 27 B.C.-14 A.D.:His sister married Mark Antony and he defeated Mark Antony. Augustus. Round 4. Category: Eagle Hodgepodge 1: In 1782 the U.S. chose this eagle as its national bird. Bald eagle. 2: Young eagles are called eyases or these. Eaglets. 3: It's a synonym for sprawl. Spreadeagle. 4: The chapters of the Fraternal Order of Eagles are called these after the nests of eagles. Aeries. 5: Eddie "The Eagle" Edwards won the hearts of Englanders in 1988 competing in this Olympic event. Ski jumping. Round 5. Category: Tough Potpourri 1: Wow! This man bought Manhattan with trinkets worth about 60 guilders, usually quoted as $24. (Peter) Minuit. 2: It's the specific word for a person between 90 and 100 years old. nonagenarian. 3: If you've read "The Flame Trees of Thika" (or if you saw the miniseries) you know that Thika is in this country. Kenya. 4: She was the first African-American author to win a Pulitzer Prize; she won in 1950 for her poetry. Gwendolyn Brooks. 5: This explorer was the governor of the Louisiana territory when he died mysteriously at a Tennessee inn in 1809. Meriwether Lewis. Thanks for listening! Come back tomorrow for more exciting trivia!

Hello and welcome! Today on the show we conclude our thrilling miniseries on the "Sweeter Things"

The "House Fire" burning in Tollhouse has grown to 171 acres and is 60% contained. The area is still on evacuation warnings as local and multiple out-of-town agencies battle the blaze. A Fresno. Co. Superior Court judge has struck down a lawsuit against Councilmember Arias and the City of Fresno brought by Cliff Tutelian, a downtown developer who claimed breach of contract, fraud and bribery. At today's Fresno City Council meeting, another attempt will be made to subpoena Tower Theater ownership to answer questions related to the hotly debated purchase agreement to buy it all for $6.5m. After failure to respond to requests to voluntarily testify, the Jan. 6 Committee has subpoenaed House Minority Leader Kevin McCarthy and Reps. Jim Jordan of Ohio, Andy Biggs of Arizona, Mo Brooks of Alabama and Scott Perry of Pennsylvania. See omnystudio.com/listener for privacy information.

The "House Fire" burning in Tollhouse has grown to 171 acres and is 60% contained. The area is still on evacuation warnings as local and multiple out-of-town agencies battle the blaze. A Fresno. Co. Superior Court judge has struck down a lawsuit against Councilmember Arias and the City of Fresno brought by Cliff Tutelian, a downtown developer who claimed breach of contract, fraud and bribery. At today's Fresno City Council meeting, another attempt will be made to subpoena Tower Theater ownership to answer questions related to the hotly debated purchase agreement to buy it all for $6.5m. After failure to respond to requests to voluntarily testify, the Jan. 6 Committee has subpoenaed House Minority Leader Kevin McCarthy and Reps. Jim Jordan of Ohio, Andy Biggs of Arizona, Mo Brooks of Alabama and Scott Perry of Pennsylvania. See omnystudio.com/listener for privacy information.

Quand on ne les rencontre pas sur Internet, les cookies sont de délicieux biscuits ronds, avec des pépites de chocolat à l'intérieur. Mais il semble que cette célèbre pâtisserie ait été créée un peu par hasard.Des biscuits et du chocolatOn doit la recette du cookie à une certaine Ruth Wakefield. Elle étudie les arts ménagers et travaille comme diététicienne. Avec son mari, elle achète, en 1930, une auberge dans le Massachusetts.L'endroit, baptisé Toll House Lodge, sert un peu de relai. Les clients, dont certains viennent à cheval, y changent de monture. Pendant cet intervalle, ils se régalent des plats que Ruth, habile cuisinière, concocte pour eux.Et c'est dans sa cuisine qu'elle aurait inventé, sans l'avoir vraiment voulu, la recette des cookies. En effet, elle aurait, un beau matin, préparé des biscuits au beurre.Voulant améliorer l'ordinaire, elle les aurait alors fourrés avec les morceaux de chocolat découpés dans une tablette. Ruth Wakefield pensait que le chocolat allait fondre à l'intérieur des gâteaux.Mais, contre toute attente, les éclats de chocolat ne se mélangèrent pas à la pâte et, tout en gardant leur aspect, devinrent plus onctueux. Les cookies étaient nés.Une recette très populaireCette recette, publiée dans certains journaux, eut un succès prodigieux et fit le tour du pays. C'est elle, sans doute, qui amena à l'auberge des Wakefield de très nombreux visiteurs, dont certains déjà célèbres, comme le sénateur John F. Kennedy.Quant à la marque Nestlé, qui avait fourni la tablette de chocolat à l'origine de la recette, elle tira aussi son épingle du jeu. La préparation des cookies par les ménagères américaines permit de tirer ses ventes vers le haut.Quant à Ruth Wakefield, qui était sans doute gourmande, elle vendit sa recette à Nestlé qui, en échange, lui fournit, sa vie durant, tout le chocolat dont elle pouvait avoir envie.Et elle tira un autre bénéfice de l'opération. Sa recette figurait en effet sur tous les sachets de chocolat Nestlé. Et les cookies qu'elle permettait de préparer avaient reçu le nom de son auberge, "Toll House". Un nom qui devint familier à tous les amateurs de ce délicieux biscuit. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Quand on ne les rencontre pas sur Internet, les cookies sont de délicieux biscuits ronds, avec des pépites de chocolat à l'intérieur. Mais il semble que cette célèbre pâtisserie ait été créée un peu par hasard. Des biscuits et du chocolat On doit la recette du cookie à une certaine Ruth Wakefield. Elle étudie les arts ménagers et travaille comme diététicienne. Avec son mari, elle achète, en 1930, une auberge dans le Massachusetts. L'endroit, baptisé Toll House Lodge, sert un peu de relai. Les clients, dont certains viennent à cheval, y changent de monture. Pendant cet intervalle, ils se régalent des plats que Ruth, habile cuisinière, concocte pour eux. Et c'est dans sa cuisine qu'elle aurait inventé, sans l'avoir vraiment voulu, la recette des cookies. En effet, elle aurait, un beau matin, préparé des biscuits au beurre. Voulant améliorer l'ordinaire, elle les aurait alors fourrés avec les morceaux de chocolat découpés dans une tablette. Ruth Wakefield pensait que le chocolat allait fondre à l'intérieur des gâteaux. Mais, contre toute attente, les éclats de chocolat ne se mélangèrent pas à la pâte et, tout en gardant leur aspect, devinrent plus onctueux. Les cookies étaient nés. Une recette très populaire Cette recette, publiée dans certains journaux, eut un succès prodigieux et fit le tour du pays. C'est elle, sans doute, qui amena à l'auberge des Wakefield de très nombreux visiteurs, dont certains déjà célèbres, comme le sénateur John F. Kennedy. Quant à la marque Nestlé, qui avait fourni la tablette de chocolat à l'origine de la recette, elle tira aussi son épingle du jeu. La préparation des cookies par les ménagères américaines permit de tirer ses ventes vers le haut. Quant à Ruth Wakefield, qui était sans doute gourmande, elle vendit sa recette à Nestlé qui, en échange, lui fournit, sa vie durant, tout le chocolat dont elle pouvait avoir envie. Et elle tira un autre bénéfice de l'opération. Sa recette figurait en effet sur tous les sachets de chocolat Nestlé. Et les cookies qu'elle permettait de préparer avaient reçu le nom de son auberge, "Toll House". Un nom qui devint familier à tous les amateurs de ce délicieux biscuit. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Timberwolves game was fun last night with some drama: fouls and a glue girl? Toll House stuffed cookies coming soon. Molly Shannon on Howard Stern; we love her more!

Here's what's trending - Kim and Pete double date with one of the richest men alive, Toll House cookie has something up their sleeve, and Ed Sheeran surprised some guys at a local pub

Quand on ne les rencontre pas sur Internet, les cookies sont de délicieux biscuits ronds, avec des pépites de chocolat à l'intérieur. Mais il semble que cette célèbre pâtisserie ait été créée un peu par hasard. Des biscuits et du chocolat On doit la recette du cookie à une certaine Ruth Wakefield. Elle étudie les arts ménagers et travaille comme diététicienne. Avec son mari, elle achète, en 1930, une auberge dans le Massachusetts. L'endroit, baptisé Toll House Lodge, sert un peu de relai. Les clients, dont certains viennent à cheval, y changent de monture. Pendant cet intervalle, ils se régalent des plats que Ruth, habile cuisinière, concocte pour eux. Et c'est dans sa cuisine qu'elle aurait inventé, sans l'avoir vraiment voulu, la recette des cookies. En effet, elle aurait, un beau matin, préparé des biscuits au beurre. Voulant améliorer l'ordinaire, elle les aurait alors fourrés avec les morceaux de chocolat découpés dans une tablette. Ruth Wakefield pensait que le chocolat allait fondre à l'intérieur des gâteaux. Mais, contre toute attente, les éclats de chocolat ne se mélangèrent pas à la pâte et, tout en gardant leur aspect, devinrent plus onctueux. Les cookies étaient nés. Une recette très populaire Cette recette, publiée dans certains journaux, eut un succès prodigieux et fit le tour du pays. C'est elle, sans doute, qui amena à l'auberge des Wakefield de très nombreux visiteurs, dont certains déjà célèbres, comme le sénateur John F. Kennedy. Quant à la marque Nestlé, qui avait fourni la tablette de chocolat à l'origine de la recette, elle tira aussi son épingle du jeu. La préparation des cookies par les ménagères américaines permit de tirer ses ventes vers le haut. Quant à Ruth Wakefield, qui était sans doute gourmande, elle vendit sa recette à Nestlé qui, en échange, lui fournit, sa vie durant, tout le chocolat dont elle pouvait avoir envie. Et elle tira un autre bénéfice de l'opération. Sa recette figurait en effet sur tous les sachets de chocolat Nestlé. Et les cookies qu'elle permettait de préparer avaient reçu le nom de son auberge, "Toll House". Un nom qui devint familier à tous les amateurs de ce délicieux biscuit. Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode features an interview with Orchid Bertelsen. Orchid is the Chief Operating Officer at Common Thread Collective, an eCommerce growth agency. In this episode, Orchid talks about the three ways to grow, developing strategic partners, and how to do it all without losing the soul of your brand.Quotes*”There's no easier audience to sell to than people who have already bought from you, know that you exist, and like the product. And so if you want to sell more to your existing customer base, you can increase their lifetime value, either through your core offering and doing a subscription service, or you can continue to launch new products that are complementary to whatever you're selling.” *”There are some products that people just want to experience in person. There is a certain way to expand into the brick and mortar experience while still utilizing and connecting the digital experience to it, whether it's something simple, like your transactions in store being tied to your account online, and you get an email receipt. I think that is the challenge, is that retail space is obviously expensive. A lot of flagship stores in major city centers are loss leaders. That retail footprint isn't actually generating a lot of revenue per square foot, but it's just another marketing expense, having a physical manifestation of what the brand is beyond the website.” *”There was a boom in e-commerce overall during COVID. When you have different partners like Shopify or Sub Stack, you can bring your business idea to life very easily. What happens then is that you have a community that's just really focused on single-channel DTC. And they probably created a solution to solve a personal problem. But at a certain stage of growth, they're like, ‘Hey, I can no longer sell to people like me with the same exact problem, because I've already reached all of them,' which is a good problem to have. So over the course of the last two years, you've seen more mature e-commerce businesses try to go omni-channel.”Time Stamps*[0:05] The Case of Scaling Up a DTC Brand*[0:32] Introducing Orchid Bertelsen, COO at Common Thread Collective*[10:45] Evidence #1: Sales are single-channel*[17:40] Evidence #2: Hasn't developed strategic sales partners*[20:44] Evidence #3: Has already saturated market*[34:16] Debrief*[35:28] HGS PubBioOrchid is the Chief Operating Officer of Common Thread Collective, an agency focused on helping ecommerce brands grow profitably, and entrepreneurs to achieve their dreams.Prior to joining CTC, Orchid Bertelsen was the Head of Consumer Experience Strategy & Innovation at Nestlé USA, where she evaluates and tests emerging technologies like artificial intelligence, voice assistance, AR/VR. She has a varied portfolio, made up of 40+ brands and includes beloved brands like Coffee-Mate, Toll House and DiGiorno. Nestlé is also a majority stakeholder in Blue Bottle Coffee and owns and operates Starbucks at Home.She lives in Hayes Valley with her husband and daughter, and loves to travel back to Taiwan, where her family is from.Thank you to our friendsThis podcast is brought to you by HGS. A global leader in optimizing the customer experience lifecycle, digital transformation, and business process management, HGS is helping its clients become more competitive every day. Learn more at hgs.cx.Links:Connect with Orchid on LinkedInFollow Orchid on TwitterCheck out Common Thread CollectiveConnect with Lyssa on LinkedInCheck out HGS

View our full collection of podcasts at our website: https://www.solgood.org/ or YouTube channel: www.solgood.org/subscribe

Hello listener and welcome to the season 1 finale of BCD Presents No Small Parts. About this time last year, we released the very first episode of our audio drama. This episode is very different from the others. If you're a regular listener, you might notice it right away! We hope you enjoyed this season of our show! Thank you so much for listening, and remember, there are no small parts. This episode was written by Miles Murphy, narrated by Adam Osburn, and produced by Robin Happ

This week, Sadie introduces us to Ruth Wakefield, the inventor of the famous chocolate chip cookie! Wakefield inventor her classic cookie while experimenting in her kitchen at Tollhouse Inn, which she owned and operated with her husband. Not only would it go on to be an American classic, but it also would inspire the invention of chocolate chips themselves! We talk about her famous meals, cookbook, her deal with Nestle chocolate, and much more!Want to check out some of our favorite books? Check out our booklist Follow Us on Instagram @morethanamuse.podcast

View our full collection of podcasts at our website: https://www.solgood.org/ or YouTube channel: www.solgood.org/subscribe

View our full collection of podcasts at our website: https://www.solgood.org/ or YouTube channel: www.solgood.org/subscribe

View our full collection of podcasts at our website: https://www.solgood.org/ or YouTube channel: www.solgood.org/subscribe

We're ready to crown the winner of Black Friday and Cyber Monday — and it all comes down to chocolate chip cookie dough. SpaceX is on the brink of the space exploration, but now Elon says it's on the brink of bankruptcy. Adn Grammarly h!t $13 billloin becase off you're tYpos. $AFRM $PYPL $TSLA Learn more about your ad choices. Visit podcastchoices.com/adchoices

Abby and Alan present stories about haunted houses! The lineup includes a story written and read by Abby, a story written and read by Jon C Cook of the Fado Podcast. And a story written by W.W. Jacobs and read by Bob Daun, of Bob's Short Story Hour and Hidden Oaks. ---Check out Abby's book Horror Stories. Available in eBook and paperback.Get your lunatics merch here!Music by Michaela Papa, Alan Kudan & Jordan Moser. Poster Art by Pilar Keprta @pilar.kep.Support the show (https://www.patreon.com/filmsaboutlunatics)

This Obsession Led To One Of The Most Famous Finger Foods! Welcome to August 4th, 2021 on the National Day Calendar. Today we celebrate a portable meal and one smart cookie. John Montagu was obsessed with gambling.  So much so that he played cards for hours on end, even forgetting at times to eat.  Then one day, he devised a meal that could be eaten with one hand. He requested that a servant bring him some meat between two pieces of bread, and thus the Earl of Sandwich created the, well, the sandwich.  Since then, this portable meal has become one of the most popular finger foods in the world.  And with so many good choices, from a multilayered club to the humble peanut butter and jelly, we decided that you need a whole month to celebrate.  During National Sandwich Month, enjoy packing your fun on the go. Though you may not be as obsessed as the Earl who started it all.   Ruth Wakefield and her husband Kenneth ran the Toll House Inn in Whitman, Massachusetts. Ruth was a renowned baker, but is best known for adding semisweet chocolate to her butterscotch cookie dough.  This recipe became a regional favorite, but during World War II it caused a cookie craze.  Soldiers from Massachusetts that were stationed overseas began to receive chocolate chip cookies in care packages from home.  Soon Wakefield was inundated with requests for her recipe from all around the globe.  Nestle offered her a lifetime supply of chocolate in exchange for it, and to this day the Toll House recipe is printed on every bag of chocolate chips.  On National Chocolate Chip Cookie Day celebrate the sweet success of one smart cookie.   I'm Anna Devere and I'm Marlo Anderson.  Thanks for joining us as we Celebrate Every Day.

This episode features an interview with Orchid Bertelsen, Head of Consumer Experience, Strategy & Innovation at Nestlé USA. With over 30 brands in her portfolio, Orchid has spent the past ten years evaluating and testing emerging technologies like artificial intelligence, voice assistance, and AR/VR.On this episode, Orchid discusses the connection between consumers and cavemen, the rise of social commerce, and Ruth the Cookie Coach.--“People jump to the technology because it's almost a shortcut and they're enamored by it...but you cannot go chasing a solution without identifying the problem, because then you can't make sure that the solution addresses the problem.” -Orchid Bertelsen--Show Notes(3:00) Orchid's backstory(7:43) What innovation means to her(9:44) A new solution to an old problem: the story of Häagen-Dazs and the bees(13:40) The connection between consumers and cavemen(18:03) The rise of social commerce (22:24) Introducing Ruth the Cookie Coach(28:06) The Toll House Cookie Conundrum: addressing an emotional problem (31:09) Dissecting the technology role vs. the business objective of Ruth(35:11) Lightning round: getting to know Orchid the person--Sponsor This podcast is presented by Dell Technologies and Intel. Together they help you realize digital transformation across retail by driving IT innovation to better engage with today's connected consumer. Learn more at DellTechnologies.com/retail and Intel.com/retail.--LinksConnect with Orchid on LinkedInFollow Orchid on TwitterRuth the Cookie CoachConnect with Tony on LinkedInConnect with Tony on TwitterTony Saldanha - Transformant

Learn about the latest in local public affairs in about the time it takes for a coffee break! Brian Callanan of Seattle Channel and Kevin Schofield of Seattle City Council Insight take a look at a new city plan to protect whistleblowers, investments in the BIPOC community, some legal concerns over a proposed Office of Economic and Revenue Forecasts, and big PAC spending in city elections, too. Plus, Kevin walks a thin line on the Toll House vs. individual cookie debate. If you like this podcast, please support us on Patreon! 

GHOSTMAN HORROR THE TOLL HOUSE BY W.W.JACOB

Hayley covers inventions that were created fully by accident. But what won’t be an accident is our new living room decorated with bubble wrap and luminol. Next, Kat tells us about some products that people are (arguably) way too obsessed with. Why are Birkin bags so expensive? Why must people cling to farmhouse chic? And why have sex on your children’s toys when Applebee’s bathrooms exist??! Support the brands who support us!  For 20% off your order of Seventh Hill CBD visit seventhhillcbd.com and enter our promo code nightclassy. https://linktr.ee/NightClassy Produced by Parasaur Studios © 2021

When we say that we argue the mundane from the slight less mundane, we really aren't joking. Today's episode is all about finding the best cracker. It's going to get WILD We're talkin' Tollhouse, Cheez Its, Cheese Nips and everything in between. Which crackers will you begrudgingly bring to your next gather (when it's safe obviously) to audible groans from all the guests? It's time to answer that age old question today! Follow us on Twitter: https://twitter.com/bracket_up Facebook: https://www.facebook.com/bracketup YouTube: https://bit.ly/30Ln2ju WE'RE ALSO ON INSTAGRAM NOW! Check it out! Listen to us on Spotify: https://spoti.fi/32PaBWI Apple: https://apple.co/3jyvbQY Google: https://bit.ly/3eWpcSH

Welcome to Ep47. The dishes start off by discussing their favorite Girl Scout cookies. Then, they dive into the story of Ada “Coley” Coleman, the inventor of the Hanky Panky cocktail. Aimee tells us about Toll House cookies, and Kate shares a recipe, but not from Betty Crocker’s Box (gasp).   The featured drink this episode is the Hanky Panky.  This episode's recipe was Thin Mint Brownies. Find the recipe in the Episode notes on DrunkDish.com.   Show Music by Andrew Huang.   Don't forget to rate and subscribe! iTunes/Apple Google Spotify   Blog: DrunkDish.com Twitter: @drunkdishpod Instagram: @drunkdish Facebook: Drunk Dish Podcast Email: drunkdishpod@gmail.com

In the second half of my conversation with Victory's Price narrator January LaVoy, we talk about the difference in working on Star Wars versus anything else, and the discussion goes in an unexpected and important direction. Here's her official bio: An Audiofile Magazine “Golden Voice” since May 2019, January has an extensive body of work in both narration and commercial voiceover. With hundreds of audiobook titles to her credit, she has received more than thirty Earphones Awards, eighteen Audie Award nominations (including seven wins), and was named Publishers Weekly's "Audiobook Narrator of the Year" for 2013. Her voice has been heard in national campaigns for products such as Revlon, Toll House, United Health Care, Dannon, Asthma.com, Home Depot, and Obama for America. January's tweets are protected, but she does screen and welcome new followers: https://twitter.com/justjanuary And you can also keep up with her work at JanuaryLaVoy.com! ***I'm listener supported! Join the community at http://Patreon.com/sw7x7 to get access to bonus episodes and other insider rewards.*** 

January LaVoy is an award-winning audiobook narrator, and she's here to talk about her work on Victory's Price, the conclusion of Alexander Freed's Alphabet Squadron Trilogy. Punch it! This is the first of a two-part conversation, and in this part, we'll be talking about conventions (the live event kind), her process in preparing for narration in general and Victory's Price in specific, her take on the story of Victory's Price, and the characters she found fun or challenging to perform... Here's her official bio: An Audiofile Magazine “Golden Voice” since May 2019, January has an extensive body of work in both narration and commercial voiceover. With hundreds of audiobook titles to her credit, she has received more than thirty Earphones Awards, eighteen Audie Award nominations (including seven wins), and was named Publishers Weekly's "Audiobook Narrator of the Year" for 2013. Her voice has been heard in national campaigns for products such as Revlon, Toll House, United Health Care, Dannon, Asthma.com, Home Depot, and Obama for America. January's tweets are protected, but she does screen and welcome new followers: https://twitter.com/justjanuary And you can also keep up with her work at JanuaryLaVoy.com! ***I'm listener supported! Join the community at http://Patreon.com/sw7x7 to get access to bonus episodes and other insider rewards.*** 

You can WATCH today's podcast HERE! Popeyes took the first shot. Now EVERYBODY is trying to make the perfect chicken sandwich, and it looks like Taco Bell just entered the ring! There's nothing like Toll House cookies. Imagine not even having to go to the store to get them! Jeremiah played basketball, using a trash can as a net. But thanks to Devin, he can shoot hoopes in an ACTUAL hoop! Walt Disney World is celebrating its...

The Senate trial of the twice-impeached former executive was still wrapping up when Cognitive Dissidents Katie Massa Kennedy, “The Black Voice of Reason” Tymon Shipp, and Dr. David Robinson began recording today, which may account for the slight air of optimism you might detect in this week’s episode. Differentiating ourselves from Toll House cookies, however, this episode is full of bittersweet morsels. It’s not just not cookies, it’s your weekly dose of newsy infotainment... GET DOSED!

After going viral, military veteran & owner of Nestle Toll House Cafe, Sherry Ramirez has a message for everyone in San Antonio for helping her keep her business afloat!

In which our heroes scoff- scoff I say!- at the idea of ghosts. Support me on Patreon: Patreon.com/TheWeirdTalesPodcast Check out Into the Black, by William Miekle: https://www.audible.com/pd/Into-the-Black-Audiobook/B08F92ZCQ5 If you're not dealing well with the condition of the country, and you find yourself in a bad place, mentally, don't hesitate to call the Suicide Prevention Lifeline: 1-800-273-8255.

People across the San Joaquin Valley have been rallying to assist evacuees from the Creek Fire. For one family, the gift of a tent led to a change in outlook. When Matthew Warner and his family were evacuated from their home in Tollhouse last week, they weren’t planning on camping, but they have three farm dogs that make finding a hotel room difficult. Like so many other families living in the path of the Creek Fire, Warner, his mother and sister and their dogs left their home quickly on Labor Day after receiving an evacuation order. “We could actually see the horrible glow over the far ridge and we could hear it,” he says. “And we could hear pops, things that sounded like explosions.” After putting their names on a list for pet-friendly accommodation with the Red Cross, the three of them spent that first night under the stars on a patch of grass outside Clovis Hills Community Church. “You know, just on the ground. We had blankets and everything,” he says. The next day, Warner says, a

So far, the Red Cross has provided hotel rooms for 2,300 evacuees from the Creek Fire and counting. But because of so much demand, people may need to be prepared to stay out of county—and that can prove difficult for those with medical conditions. When the evacuation order came down on Wednesday, Robert Alessandro wasn’t at his home in Tollhouse. He was at a Clovis clinic hooked up to a dialysis machine. The 62-year-old with end-stage renal disease receives the treatment every other day. “I’m pretty out of it” after treatment, he said. “It takes a lot out of you.” Alessandro lives alone, and the fact that he wasn’t allowed back through the road barricades meant he came away with no belongings other than his wallet, his phone, and the kit bag of supplies he brings with him to his dialysis appointments. “I tried yesterday to get back to my house just to get medicine, and that's not happening,” he said. “They won't let you through no matter what.” Eventually, Alessandro found his way to

In this story 4 men agree to spend the night in a haunted house and what happens is scary and deadly. About 30 minutes.

In this story 4 men agree to spend the night in a haunted house and what happens is scary and deadly. About 30 minutes.

If you're still looking for that missing ingredient as you wait for God to finally answer your wildest prayers. Look no further... Just add Faith to the recipe. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

We are hard at work on a brand new episode of 'Your Last Meal,' but until then we are re-releasing an updated version of one of our favorite interviews with Isaac Mizrahi! Acclaimed fashion designer Isaac Mizrahi has it all: humor, heart and hot takes on the culinary world. He knows what he likes (Long Island beefsteak tomatoes) and what he doesn't like (calling lemon juice "acid") and he shares it all with James Beard Award nominated host, Rachel Belle. When Isaac sends Rachel on a mission to uncover a mint chocolate chip ice cream mystery, she summons Ben & Jerry's flavor guru, Eric Fredette, who's responsible for creating flavors like The Tonight Dough and Brownie Batter Core, Heather Hodge, head chef at Molly Moon's Homemade Ice Cream in Seattle, and Nestle's test kitchen manager, Meredith Tomason. Nestle invented the chocolate chip back in the 1940s and Meredith shares the history of the legendary Toll House chocolate chip cookie. Months after this episode originally aired, Rachel and Isaac met up in Isaac's Manhattan kitchen to cook together. You can watch those videos here!

Our opening covid-19 "sexcess" story is extra special this week. You will never think of Tollhouse cookies the same way again. Don't you hate it when your brother-in-law steals your underpants, and uses them to jack off? This little sordid story only gets worse. On the Magnum, meet the dominatrix who commands her clients to read Black feminist theory. Mistress Velvet and Dan discuss performative wokeness, allies vs. accomplices, and the transformative power of S&M among many other things. Mistress Velvet knows her shit. Obey her and listen in. And a woman and her boyfriend keep breaking the bed! Is there a bed frame out there that can withstand this couple's vigorous rutting? This episode is brought to you by Doordash. Get breakfast, lunch, dinner and more delivered from your favorite restaurants right to your doorstep with one easy click. Get $5 off your first order of $15 or more when you download the DoorDash app and enter promo code SAVAGE.   Today's episode is brought to you by Dirty Diana- a new sex positive, fictional podcast starring Demi Moore and created by Shana Feste. It's a show for all of us who are craving connection and searching for a new kind of erotica. Check it out at   This episode of the Savage Lovecast is sponsored by OMGyes.com: a website dedicated to getting scientific truths out about women's sexual pleasure. Savage Lovecast listeners can get a discount if they go to .

Our opening covid-19 "sexcess" story is extra special this week. You will never think of Tollhouse cookies the same way again. Don't you hate it when your brother-in-law steals your underpants, and uses them to jack off? This little sordid story only gets worse. On the Magnum, meet the dominatrix who commands her clients to read Black feminist theory. Mistress Velvet and Dan discuss performative wokeness, allies vs. accomplices, and the transformative power of S&M among many other things. Mistress Velvet knows her shit. Obey her and listen in. And a woman and her boyfriend keep breaking the bed! Is there a bed frame out there that can withstand this couple's vigorous rutting? This episode is brought to you by Doordash. Get breakfast, lunch, dinner and more delivered from your favorite restaurants right to your doorstep with one easy click. Get $5 off your first order of $15 or more when you download the DoorDash app and enter promo code SAVAGE.   Today's episode is brought to you by Dirty Diana- a new sex positive, fictional podcast starring Demi Moore and created by Shana Feste. It's a show for all of us who are craving connection and searching for a new kind of erotica. Check it out at   This episode of the Savage Lovecast is sponsored by OMGyes.com: a website dedicated to getting scientific truths out about women's sexual pleasure. Savage Lovecast listeners can get a discount if they go to .

Akash and Nate breakdown the requirements for preparing for the upcoming July 4th weekend. They also bring on their good friend André Short, who used to teach at their high school. Currently, he's a teacher at Frankfurt Schuyler and is up to a ton of awesome stuff. We talk to him about his days as a class clown, the education system, his experience entertaining on a microphone, and about the value of connecting with people. It was a great interview and we hope that you enjoy it! Also, be sure to check out his podcast Some Things Considered on Soundcloud or Youtube! https://soundcloud.com/stcrdo https://www.youtube.com/channel/UC8pPMTMBP7Nmz-E6dE_fCaA --- Support this podcast: https://anchor.fm/homeworkhour/support

This episode is a very SPECIAL EARLY RELEASE. We recorded season 3 just a few weeks ago. All of our conversations in season 3 were around Covid-19. We wanted to release this episode early since some of the conversation revolved around time sensitive measures. We talked to Karen Cahn from IFundWomen who is working hard to keep women owned businesses doing what they do.   Karen Cahn is the Founder & CEO of IFundWomen, a startup funding platform for women entrepreneurs. The mission of IFundWomen is to close the funding and confidence gap by providing a full-stack solution including crowdfunding, grants, expert business coaching, and a vibrant community of women business owners collaborating on how to win. Karen is a pioneer in tech and media. She was an early Google Intrapreneur where she spent 10 years leading various monetization teams in search, display, and video. Most notably, Karen started the Branded Entertainment business at YouTube, when, back in the olden times of YouTube 2006, she and a rogue group of sales and product managers, made the connection between big consumer brands and video creators, thus creating the first native video ad experiences monetized on YouTube. After a historic 10 year run at Google, Karen spent three years as General Manager of AOL Original Video, and was responsible for business strategy and strategic partnerships. In this role, Karen built AOL’s female creative economy in video and as a result, nabbed AOL its first-ever Emmy nod. Karen is an active angel investor in her own right and through Golden Seeds. Karen is on the board of advisors of Girl Rising, an organization dedicated to girls education in developing countries. She is also on the Springboard Media Council and invests her “human capital” in their pipeline of high-growth, women-led companies. Karen holds a BA from the University of Wisconsin-Madison, double majoring in African-American Studies and US History. Originally from the suburbs of Boston, Karen migrated to New York City in 1998 to be a part of the early days of the digital media revolution with Salon.com. When she's not working, Karen can be found in her kitchen in Montclair, NJ baking Toll House cookies with her kids (because there is no substitute for Toll House), or outside doing something sporty like playing golf, yoga, tennis, tetherball, or any sport involving a ball and a bat. Facebook Instagram Lady Business Podcast is a Lady Laughs Comedy Productions in association with Doyenne. Season Three early release of LadyBusinessPod was recorded in quarantine and is brought to you by American Family Institute, EUA Architecht, Banse Law Group, and Underbelly.

Listen in fear as we present two tales of horror with forgotten horror music wedged in between!  What is the terrible secret of The Toll House by W.W. Jacobs?  And Who is the Evil Clergyman by H. P. Lovecraft?  Dare you find out?

Listen in fear as we present two tales of horror with forgotten horror music wedged in between!  What is the terrible secret of The Toll House by W.W. Jacobs?  And Who is the Evil Clergyman by H. P. Lovecraft?  Dare you find out?

We continue our series reviving the Victorian tradition of reading ghost stories aloud during the Christmas season. The Toll-House written by W.W. Jacobs and first published in a book of his short stories in 1909, is unquestionably one of the best haunted house stories in British literature. Featuring special guest narrator, Margo MacDonald!

Owen and Jason make chicken and dumplings (using this recipe from Slow Roasted Italian) and Toll House chocolate chip cookies, then Jason chats with Aunt Linda about her turkey adventure and her move to Tucson. Plus Owen recommends a favorite podcast called Wonderful. — This show is only possible because of people like you. Visit...

Episode #23 Not So Scary Gluten-Free Candy   Happy Halloween my friend! In this episode, we are going to dive into spooky, scary and not so scary gluten-free Halloween Candy, which candy can you feed your little chocolate goblins. Just because it doesn't have gluten in its ingredients, doesn't mean its safe for celiacs.  Just Born Peeps marshmallow treats are the candy you will most likely be familiar with from Just Born. What used to be an Easter treat is now a multi-holiday treat! In addition to Peeps, Just Born also produces Mike and Ike candies. Just Born claims the company's marshmallow candies are safe from cross-contamination if it states that they are gluten-free on the package. Some peeps may contain modified food starch however he modified food starch is corn-based according to Just Born.   The company claims the following candies are gluten-free: Mike and Ike Berry Blast Mike and Ike Italian ice Mike and Ike Jolly Joe's Mike and Ike Lemonade Blends Mike and Ike Original Fruits Mike and Ike Redrageous Mike and Ike Tangy twister Mike and Ike at Tropical Typhoon Mike and Ike's Zours Mike and Ike Jelly Beans Mike and Ike Hot Tamales Goldenberg Peanut Chews Hershey's (Kisses, Mounds & Reese's) Hershey's maintains a list of gluten-free candies and updates it several times each year. As of fall 2018, the following Hershey's candies are considered gluten-free to less than 20 parts per million: Almond Joy (all except for Almond Joy Pieces candy) Mounds Hershey's Milk Chocolate Kisses Hershey's Special Dark Kisses Hershey's Filled Chocolate Kisses, only in the following flavors:Hershey's HugsHershey's Nuggets, only in the following flavors: milk chocolate, milk chocolate with almonds, special dark chocolate with almonds, and extra creamy milk chocolate with toffee and almonds) Milk Chocolate, Chocolate Filled with Caramel Chocolate Filled with Cherry Cordial Creme Vanilla Creme, Dark Chocolate Filled with Mint Truffle Pumpkin Spice Meltaway Milk Chocolates Special Dark Mildly Sweet Chocolate Hershey's Milk Chocolate Bar, only in the 1.55 oz. size Hershey's Milk Chocolate with Almonds Bar, only in the 1.45 oz. size Hershey's Air Delight Hershey's Milk Duds Heath Bars Payday Reese's Fast Break bar Reese's Nutrageous bar Reese's Peanut Butter Cups Reese's Pieces Rolo Caramels in Milk Chocolate Skor Toffee Bar York Peppermint Pattie   Mars Chocolate products with no gluten ingredients: M&M's (EXCEPT for pretzel-flavored M&M's, which contain wheat, and crispy M&M's) 3 Musketeers Bar Milky Way Midnight Bar Milky Way Caramel Bar Dove Chocolate products (all flavors EXCEPT for milk chocolate cinnamon graham/cookies and cream, and some holiday varieties, such as milk chocolate truffles) Snickers Bars (all flavors) Munch Nut Bar (the customer service representative urges consumers to check the labels on this one) Necco (Mary Jane & Sweethearts) Necco small sugar Valentine heart candies—the pastel-colored ones that say "Be Mine" are one of my most cherished candy memories as a child growing up. Remembering there is sweet little hearts from friends in Valentine cards and reading the sayings on the heart candies.   According to Necco, the following products do not contain gluten from wheat, rye, oats or barley:   Necco Wafers Necco Chocolate Wafers Candy House Candy Buttons Canada Mint, Wintergreen and Spearmint Lozenges Mary Jane Mary Jane Peanutbutter Kisses (available for Halloween only) Banana Splits Chews Mint Julep Chews Haviland Thin Mints, Wintergreen Patty, Nonpareils and Chocolate Stars Skybar Sweethearts (for Valentine's Day only) Conversation Hearts (available for Valentine's Day only) Mary Jane peanut butter kisses (for Halloween only)   Nestle USA  Nestle USA labels a handful of candies and chocolate as "gluten-free," meaning the company has tested them and confirmed that they contain less than 20 parts per million of gluten: Butterfinger bars, but only in fun size, singles, and share pack  Goobers Nips Raisinets (including Cranberry and Dark Chocolate flavors) Toll House morsels and chunk Tootsie Roll Industries (Tootsie Rolls & Charms) Tootsie Roll Industries, which also makes Charms products, says that, as of fall 2018, all of the companies confections are considered gluten-free except Andes cookies. "Tootsie does not use wheat, barley, rye, oats, triticale, spelt, or any of their components, either as ingredients or as part of the manufacturing process. Corn and soy products are used during the manufacturing process," reads the company website. Tootsie Rolls Industries, theses are gluten-free: Tootsie Rolls Fruit Rolls Junior Mints Frooties Dots Tropical Dots Crows Cella's Milk Chocolate Covered Cherries Cella's Dark Chocolate Covered Cherries Junior Mints Dubble Bubble Charleston Chew Junior Caramels Tootsie Pops Tootsie Peppermint Pops Caramel Apple Pops Fruit Smoothie Pops Tropical Stormz Pops Child's Play Charms Blow Pops Charms Super Blow Pops Charms Pops Zip-A-Dee-Mini Pops Fluffy Stuff Cotton Candy Sugar Daddy Pops Sugar Mama Caramels Charms Squares Charms Sour Balls Charms Candy Carnival Pops Galore Andes   Smarties  Many candies in the Smarties' line of products is considered gluten-free and vegan in the U.S. and is made in a gluten-free facility. Smarties sells its products to different "re-baggers" and only re-baggers can verify whether their manufacturing plants are free of gluten or other allergens. "If the UPC number on the packaging begins with '0 11206,' you can be assured that the product was packaged in one of our manufacturing facilities," which means it should be gluten-free," the company says. Smarties Gummies contain no gluten ingredients but are manufactured in a facility that also processes wheat-containing products. Smarties sold in Canada contain wheat flour—always check the label to make sure you're buying the gluten-free type. Wrigley (Lifesavers, Skittles & Starburst) Although Wrigley's online gluten-free statement is most products are gluten-free but some might not be, and failing to specify which products contain gluten, the company claims that all Wrigley products in the U.S. are considered gluten-free except for Altoids Smalls Peppermint Mints (which always have wheat maltodextrin) In the U.S., these products are considered free of any gluten sources, according to the company; but I'm not sure I would trust a company that can't agree with itself, so I would say these are off my list of safe candy! Wrigley also makes: Creme Savers Lifesavers Skittles Starburst Sadie Jelly Belly Jelly Belly  "all Jelly Belly beans are gluten-free, dairy-free, gelatin-free, vegetarian and OU Kosher." This includes licorice-flavored gluten-free Jelly Belly jelly beans. Jelly Belly also makes gluten-free candy corn for Halloween. No coming here Tic Tac Mints Tic Tac mints are produced by the Italian confection manufacturer Ferrero and have been sold for more than 40 years. Ferrero states that Tic Tac mints do not contain any ingredients derived from the gluten grains wheat, barley, rye, oats or tritical.   Not gluten-free candy The following Hershey's products are NOT gluten-free: Hershey's Special Dark Bar Hershey's Cookies 'N' Creme Bar Hershey's Milk Chocolate Drops Hershey's Miniatures (any flavor) Mr. Goodbar Symphony Bar Hershey's Extra Dark Chocolate Hershey's Kisses that were not mentioned in the kissing is safe category mentioned at the beginning of the podcast on the gluten-free list above   The following Mars Chocolate are not safe for celiacs: M&M Pretzel flavor and Crispy flavor seasonal flavored M&Ms Milky Way Bar (original) Mars Bar Mars Combos (a snack mix)   The following Nestle candy products are NOT gluten-free: Butterfinger Crisp Bar Butterfinger Giant Bar Butterfinger Snackerz Butterfinger Medallions Butterfinger Jingles Butterfinger Hearts Butterfinger Pumpkins Kit Kat Bar Wonka Nerds Wonka Bar (all flavors) Chewy Spree Wonka Gummies Wonka Kazoozles Everlasting Gobstopper 100 Grand Bar The following Jelly Belly candy is NOT gluten-free: Chocolate Malt Balls Chocolate Bridge Mix Licorice Bridge Mix Black Licorice Buttons Licorice Pastels seasonal mixes sold around the holidays which contain malt balls Contact Information Just Born | 888-645-3453 Necco | 781-485-4800 Hershey's | 800-468-1714 Mars Chocolate | 800-627-7852 Nestle USA | 800-225-2270 Tootsie Roll Industries | 773-838-3400 Wrigley | (800) 974-4539 Ferrero (Tic Tac) | 732-764-9300   Top View NYC Going to NYC this fall? Want to get in all the highlights on a great tour? The tours I like are the open-air hop on, hop off bus tours which you can hangout as little or as long as you like! Pop in your headphones to the bus tour audio, sit back, relax and enjoy the narrated ride. If you are looking for the best sightseeing tour in NYC, I suggest Top View New York City.    In addition to bus tours, you can tour the city with Top View New York City through their very cool cruise tours on the water, bike tours, and bike rentals as well. Click the link to book your NYC tour starting at just $29!  Auto Europe With a car rental from Auto Europe, you can make changes to your rental at any time for no additional fee. If you ever need to cancel your car rental, you can do so and receive a full refund as long as it is done at least three days prior to the pick-up date Book today to lock in these great rates! Free upgrades in select countries when you book your rental with us. Click here for 30% off car rentals worldwide!   Support Travel Gluten Free! For as little as $3 a month, become a show sponsor through Patreon.com Support the podcast which supports you, Travel Gluten Free!   Air B'n'B Discount Looking for a warm getaway this year? Find your place to stay on Air B'n'B! Click here for a link to receive $40 credit towards your stay!   Float Away... Have you experienced floating? No? It's an experience like no other! Relax and float weightlessly in a pool of saltwater. I found it very helpful for relieving the pain of Fibromyalgia! Click here to book your session with Sync Float use code cx-604250   Journey with Travel Gluten Free on Social Media   Twitter      Facebook     Youtube      Pinterest     Instagram     On the Web   Spread the love of Travel Gluten Free podcast and share this episode with a friend!

We bring the two biggest things ever to come from Whitman come together, as Andy takes us through the short and conflicted history of the chocolate chip cookie.   Intro music is from "Across the Line" by the Wellington Sea Shanty Society.

Plymouth Cookbook editors Vanessa & Louisa join Andy to discuss building a cookbook with local chefs, planning a trip around food, and when a cup isn't a cup.   Intro music is from "Across the Line" by the Wellington Sea Shanty Society.

Some fun facts about the U.S. and we also learn Secret Service code names for the Presidents and their families. Instagrammers are flocking to a poll of water in Spain that looks good, but is not. Where did Toll House cookies come from? Is dad attracting animals, a la Saint Francis? Hmmmmm

This week on the DATEScast, Tim and Derek take time for themselves and debate if the amount of effort that you put into creating a snack no longer makes that snack a snack. They also talk about Derek's father's tales of an island occupied by feral research monkeys. drug dealers shooting down police helicopters, and peeing in the ocean with Steve Martin. But most importantly, they pick, eat and rate this week's snack, Nestle Toll House Simply Delicious Snack Bar Dough. Is it worth your time? You're worth your time. Featuring: Derek Montilla (@cap_kaveman) & Tim Agne (@timagne) Music by: Polly Hall & Andrew Barkan, Ms. Banks (@msbanks) & Tina Turner Inspired by: Mike and Tom Eat Snacks

This week on the DATEScast, Tim and Derek take time for themselves and debate if the amount of effort that you put into creating a snack no longer makes that snack a snack. They also talk about Derek's father's tales of an island occupied by feral research monkeys. drug dealers shooting down police helicopters, and peeing in the ocean with Steve Martin. But most importantly, they pick, eat and rate this week's snack, Nestle Toll House Simply Delicious Snack Bar Dough. Is it worth your time? You're worth your time. Featuring: Derek Montilla (@cap_kaveman) & Tim Agne (@timagne) Music by: Polly Hall & Andrew Barkan, Ms. Banks (@msbanks) & Tina Turner Inspired by: Mike and Tom Eat Snacks

Restaurant: Jang Mo JipDistance travelled: 0.2 milesOrdered: Gamja-Tang (Pork bone potato soup) and LA Galbi (Marinated beef short ribs served on a hot stone plate)Bell Rating: 462 bells Dan | 440 bells JackieProgress: Travelled 2.8 miles and 18 restaurantsShow notes:Tu Casa Mi Casa cookbook dinnerHershey’s Gold KissesBarq’s Frozen Root Beer & Ice Cream Float PopsNestlé's Toll House edible cookie doughA&W Rootbeer FloatHandmade pasta from Dio MioBurger from My Brother’s Bar

If you're a fan of good bourbon, then you're likely a fan of good food too. Today's guest is the intersection of those two, combining a culinary background with his love for the south and, of course, bourbon. You may know Chef Newman Miller from his appearance on Top Chef season 16. He's also the Executive Chef and Owner of Star Hill Provisions at Maker's Mark and the Harrison Smith House in Bardstown. We talk about his culinary background, where he played a part in the creation of the McDonald's McGriddle and behind the scenes at Top Chef. His deep dive into bourbon was influenced by Drew Kulsveen of Willett. So if you're a wannabe chef or if you're an occasional TV dinner kind of person, this episode is going to have something for you. Show Partners: Barrell Craft Spirits blends and bottles at cask strength, just as nature intended. Find out more at BarrellBourbon.com. Check out Bourbon on the Banks in Frankfort, KY on August 24th. Visit BourbonontheBanks.org. Aged & Ore is running a special promotion on their new Travel Decanter. Get yours today at PursuitTravelDecanter.com. Receive $25 off your first order at Rackhouse Whiskey Club with code "Pursuit". Visit RackhouseWhiskeyClub.com. Show Notes: This week’s Above the Char with Fred Minnick talks about 4th of July. What was Padma from Top Chef like in real life? What was it like when you heard about being on Top Chef? Why do you think they chose Kentucky for Top Chef? What did the chefs think of being in smaller towns? Was it challenging to cook for everyone? What's a banana croquet? How cool was it to have the chefs create versions of your dishes? How hard is it to judge fellow chefs?  Tell us about your relationship with Rob Samuels. Was there a pep talk before the show? Were you relieved once it was over? How did you get into food? Did you approach Maker's about making food there? Will some of the main food distributors come down to Maker's? What are your biggest challenges? How hard was it to convince the locals to try higher end food? Talk about meeting Drew Kulsveen and how you got into the bourbon community. Where did your passion for bourbon come from? Besides Maker's, do you have a special bourbon that you love? Tell us about your connection to the McGriddle. Where does bourbon and food intersect for you? Talk about Star Hill Provisions. How do you see the future unfolding for the bourbon/tourism industry in Bardstown/Kentucky? Why did you name the restaurant Harrison/Smith House? 0:00 But we could also say that we're recording because you can talk about a chef schedule like it's never going to happen like this just 0:06 yeah, stars align, you know? Yes. Say it like we gave him days and he's like tomorrow? 0:27 Hey, everyone, this is Episode 208 of bourbon pursuit. And we've got a lot of news to go through in the first one is that there is a huge news break. The US Supreme Court in a 72 decision has struck down a two year residency requirement for anyone seeking an initial license to operate a liquor store in Tennessee. Now, why is that important? Well, because you might have remembered back on bourbon Community Roundtable number 29. We discussed this very topic, its total wine versus the state of Tennessee. And it has a lot of implications that really wrapped up inside here because the Commerce Clause which is a part of the United States Constitution, is wrapped up in here. This means it could potentially open up interstate commerce and shipping across all state lines for bourbon. are we paying really close attention to this one because it's a huge win for consumers. And we'll see really what effects are going to happen in the months to come. The Kentucky bourbon trail craft tour is now expanding. With more distilleries, a new look and an upgraded finishing prize. The expanded craft tour will break down into four different regions northern Central, Western, and the Bluegrass. This will help guests map out their distiller excursions to all corners of the Commonwealth. Adam Johnson, Senior Director of the Kentucky bourbon trail experiences, who was on the podcast way back on episode eight talked about the bourbon trail then. And he's saying that each region will have streamlined itineraries and suggestion stops, with visitors earning a collectible challenge coin. After completing each territory. Fans who tour all 22 stops will earn a free customized barrel stage to display their coins. This showpiece also comes with an official Kentucky bourbon trail tasting glass and you can get the craft tour passport. It has been redesigned as a new souvenir guidebook with nearly 70 pages of distillery information cocktail recipes suggested travel routes, maps, events, and more. Those can be purchased at participating distilleries for $3. With the proceeds going to further the Katie as efforts to craft a better drinking culture. With select social responsibility and environmental sustainable partners. You can read all about the trail in which the slaves are a part of it. At ky bourbon trail.com. We're starting to roll out more barrels into our private bail program from major distilleries. We recently sold out of our larger Craig, Buffalo Trace and to four roses barrels in a matter of just a few hours. And we currently have our knob Creek rye in Maker's Mark 46 private selections up for sale in our Patreon community with not one not two but three Russell's reserve barrels to shortly follow here in the next two months. But the big news is to announce that we are headed back to heaven Hill. And we're going there in August to select not one but two, Elijah Craig barrels, we're going to have eight barrels rolled out for us to select from. And well, I kind of liked that really wasn't the big news. The big news is that we've also been allocated one bourbon and one ride barrel from that small little distillery. That's next door to heaven Hill. Yeah, you might have guessed it, it's will it this will be happening in August as well. We're excited, super excited to be able to bring not only the just these barrels to these private barrel programs, where we get to taste and try these unique expressions. But it's more about bringing these experiences to our Patreon community. So if you're a supporter of us, make sure that you can go and you get yourself signed up. And if you want to know more about it, you can go to patreon.com slash bourbon pursuit. And if you support the podcast at over $10 more per month, you can get yourself entered to be a part of this distillery excursion as well. Just look for the post and get yourself entered. And thanks again to our podcast partner, Kagan bottle out of the Southern California area for making all of this possible. You can get all kinds of bourbon shipped to your door at keg the letter in bottle.com. Now for today's show, if you're a fan of good bourbon, then you're likely a fan of good food too. Today's guest is an intersection of those two, combining a culinary background with his love for the south and of course, bourbon. You may know chef Newman Miller from his appearance on Top Chef season 16. He's also the executive chef and owner of star Hill provisions at Maker's Mark in the Harrison Smith house in Bardstown. We talked about his culinary background, where he was a part of the team who created the McDonalds MIT griddle. And these walls talks about being behind the scenes at top shelf than some of this stuff he got to know through the process. We then start talking about his introduction to bourbon and how he befriended drew Cole's Nina Willett to start really trying some amazing whiskey. And how at the end of the day that really led him to running his own restaurant with inside of the Maker's Mark distillery. So if you're a wannabe chef or if you're an occasional TV dinner kind of person, this episode is going to have something for you. Oddly enough, many people still don't know what a podcast is. So if you've got a friend or a relative that's just now getting into bourbon, show them how to subscribe to a podcast and they will know every time a new episode is dropped. Thanks for being our boots on the ground and spreading the good word of bourbon. Up next, we've got Joe Beatrice from barrell bourbon. And then we've got Fred Minnick with above the char. 5:48 Hi, this is Joe Beatrice from barrell bourbon, we blend and bottle a cast drink, just as nature intended. lift your spirits with barrell bourbon. 5:57 I'm Fred Minnick. And this is above the char. Happy Birthday American. Its Independence Day. And this week we celebrate our country's rich heritage in great history. bourbon is at the forefront of this country's history. From the moment that we are a new country, George Washington and Alexander Hamilton decide to tax whiskey distillers and whiskey distillers and appreciate that very much so they tarred and feathered the whiskey tax man, this time would be known as the Whiskey Rebellion. And it was the first time that the federal government had actually deployed federal troops against its own people. Whiskey would find itself in the political circles for years to come from the bottle and Bond Act of 1897 to the Pure Food and Drug Act of 1906 and from President Taff giving bourbon its first definition and definitions for whiskies to the congressional declaration of 1964. The made bourbon a unique product the United States to President Obama and McConnell, having discussions that would bring bourbon into the fold to President Trump giving all kinds of tariffs all over the world that would lead to retaliatory tariffs from other countries such as Canada, Europe, China, etc, etc. So this holiday, don't drink a beer. For God's sakes. Don't let anyone drink vodka. really celebrate America, go to your store, buy a nice bottle of bourbon, pour yourself a couple fingers, and sip. After all, it's the American way. And that's this week's above the char. Hey, if you have an idea for about the char hit me up on Twitter or Instagram at Fred manic that's at Fred Minnick. Until next week. Cheers. 7:51 Welcome back to another episode of bourbon pursuit the official podcast of bourbon, Kenny and Ryan the original duo here doing a kind of another spin on bourbon. You know, we, you know, we talked about this before, and we were actually talking to the chef earlier before we actually started recording. And there is a good heavy instance of if you're drinking good, you're also eating good. And we looked at this and said, You know, there's an idea we can start bringing some culinary aspects into it. And our guest today is not only this very well versed in the culinary side, but also he's got a rich history with bourbon being even from you know, the Bardstown area and even in Louisville. So it's gonna be fun. Interesting, just to be able to talk about that, too. 8:34 Yeah, for sure. You food. Um, that's one thing I'm passionate and loved, as Kenny may know, in my gut, sometimes shows he's like, 8:43 he's a walking yelled, yeah. 8:44 But our guest today, so as everyone knows, I'm from bars, town, blah, blah. But one thing missing from the bourbon scene, the bourbon trail was like hospitality, good food, good experiences down in Bardstown and kind of go along with and our guest today kind of saw that and filled that need. So I'm really excited to see like, how he got involved in that area, because it's something that was needed. And he's done a great job at it. So let's dive into it. Yeah, they didn't know it's also good, because we've had a chance to actually talked to our guests today, multiple occasions throughout the past few years. And it just you whiskey 9:23 pigs, yeah, 9:24 a few different events like that. A few different dinners at at his places as well. And, you know, now the stars just aligned and we were able to sort of make this happen. And we'll get into why we actually would record because apparently, the schedule of a chef is pretty hectic, so we'll get into that too. So to date on the show, we actually had his haircut today. 9:47 We can squeeze and his haircut having to be right by it all worked out. 9:52 Yeah. So today on the show, we have chef Newman Miller he was featured on episode two of the most recent season of Top Chef, he is the chef owner and Star Hill provisions that she can be found at Maker's Mark. He is also the executive chef and owner at the Harrison Smith house in Bardstown. He's been recognized by the James Beard Foundation, and now he's a celebrity podcaster making his way up. 10:14 who cares about Padma? Yeah, 10:16 well, you know what the show is one thing, but that was another. 10:20 That was so I want you to be honest. I had this towards the end, but might as well bring it out since we're talking about it. How's Padma in life? real life? I gotta be honest. 10:29 I think that the way she acted towards everybody that I saw the way she was towards me, it raised my level of opinion of her tremendously. Obviously, she's beautiful, I think in person, maybe more. So. You know, my wife would agree. I made sure you know, Rachel was on site too. But she was just so kind. Yeah, everybody that was on the show was really kind. I mean, Tom Colicchio. They tell him he had another hour to wait. He get mad I'd put them in the boat and we ride up to the lake, you know, and sort of talk about the future of makers and what we had going on there. He told me some crazy stories about grammar, she Tavern and it was like, we'd known each other and we have met a day ago. So Padma was great with the whole group, they they found a way to sort of surprised I think you watch TV that much. I mean, you just don't think he might have seen time of day, but it was great. 11:24 Oh, yeah. Very cool. Not probably jumped your schedule. No, 11:26 I honestly 11:28 have questions. No. I mean, that's top of mind. Right. I 11:31 was gonna wonder it as a common question you get from the top chef is so let's 11:35 talk about when you're got the news, hey, top chefs come into makers and they're like, hey, you're going to be involved? How what what was going through your head, 11:44 you know, it was amazing. The way it actually happened was way back when they were doing the the scouting trip, for Top Chef, they were trying to pitch Kentucky as the state to come to and it was down to awesome. One other state I started know who it was. And I was going on vacation. And Seth Thompson reached out to me and I didn't respond. And no offense. It was just I was going on vacation. The next day was the first one in four years with my family. We had to go. And then Rob Samuels called me and I and I answered and he mentioned something about a group coming to Kentucky and then I think it was Christian brands can we ended up talking to the director of tourism, and they you know, they just let me know they're coming to town and could I do it. So I drove my family to Florida. I flew back, I cook for 12 people, I went to bed I flew back, I was on the beach the next morning 11am wide. So that was that was the start of it. And then it took about eight months before we found out whether that paid off or not. And so yeah, we we had a little bit of an investment in it and at that, but I mean, I can't think of anything that we'd rather invest in. You know, this is why we came back to country lucky was to try to show off where I'm from my wife's from Southern Indiana. So close enough. But you know, I wanted to show off where I'm from and that there is hospitality that there is culture I mean, I think you know, food and drink don't always get talked about in the culture section of things but it is and Top Chef just Yeah, it's a big spotlight. 13:22 Yeah, so what were some of the reason that I guess they chose Kentucky as to be featured on this season as opposed to other places 13:28 I think up and coming has to be part of it. I think that they really they're just you know there's more people that have got the bug they go you know sometimes they go away they see what's in other places they realize what they kind of are missing from back home. I think Kentucky's, you know, producing a lot of good artists and I think that our farms they had to look at our farmers and our agriculture and just say wow, this is a this is a really dynamic state when it comes to what grows here what you know there's a lot I mean, cities are what you know, everybody thinks about Lexington the mobile but I think this season is really getting outside of the cities a lot and that's the best part because just showing like from end to end of the state there's a lot of different regions and a lot of little niche products that even Kentucky's don't know about but like I think are generally proud of so what I want to know like 14:24 because you drive the law right Oh, you know what, I wonder what these chefs you know had been to two small towns or anywhere in Kentucky what were they saying? Like? Like Where the hell are we? I mean like 14:34 what is it going on here? What will 14:36 kind of the feedback because if you watch this show, you know that they actually had to go to Colorado and then drive all the way back to Whole Foods and Louisville 14:44 didn't drive know Whole Foods and Loreto working on it. Yeah, we we do have the IGA though. That's right little shop and you know what, it's a pre the responses the same from almost everybody that comes down there the show the tourists, the sort of, it's this white knuckle look. And they're sure that they just came down the loudest, you know, little back road they've ever been to. We asked them how they get here and they actually came down the proper way. The chef's I think were brought in the back way. So you all know there's more than one way to get into Maker's Mark. And they were they were a little rattled and 15:22 a little shady one line bridges. 15:25 It's one is lame. Yeah. There's slop trucks coming the other way. Yeah, I mean, that's what the tourist I think that's really what gets you is if you get a slop truck coming out here not like that's when I believe that you had a hard time getting. Otherwise it's just another road. You know, I grew up in Washington County. So sure, I was just that was how we used to drive. But now the chefs were, they were very generous. I think with it. I think that they're just excited. It's It's such a mental task to be on that show, because so little of it is really about who's the best cook. Right. It's who's the best cook in today's situation. And it's hard. I mean, it's it's a it's a mind bender to think about the way they sort of put these things together. They're not tricking anybody. But it's not just purely 16:16 based on how you can handle the situation. Yeah, 16:18 exactly. So you know, the ride down as part of that, you know, you get carsick? You're gonna have a hard time. 16:24 Yeah. And you had a challenge to because you had to cook for all of them before. So talk about that, and how challenging that's what I was really. 16:32 Like, because you've got a lot of people there. You've got national spotlight, if you're nervous during this whole time to like God, like this is a lot of pressure. 16:40 Yeah, it's not the bourbon pursuit podcast. 16:44 From You know what, though, I'll be perfectly honest, I think about in the exact same way, every everything I do. And it sounds kind of cheesy, but it's a hard way to go about it. It all means the same. And so Coco, for those chefs meant a lot. But those dinners we do on Saturday nights, it means that much. And so to me, that part was okay. That volume was unreal, because we also did the catering for the team that was filming the show. So our team is about for the kitchen. makers at the time was four. And we were catering for the hundred and 50 people that they brought on site. The restaurant was actually open for normal service. And then we did that dinner that you saw, and it was 14 dishes for 14 people. And I think that just from volume, it was the most taxing one of the most taxing things we've ever done. But again, it was the coolest to I mean, it was just so great that people really wanted to know more about things like frog legs. Yeah, you know, why are there frog legs and then you go, Well, there might be a lot of frog legs here because we have more cattle than anybody east of the Mississippi State of Kentucky does not have cattle. Yeah, yeah, with the Laurino producing state. And so to have cattle eating those little ponds so they can drink and stay cool. And frogs do really well around lots of little ponds. So you end up growing up going frog. And and so it's just these sort of cultural things that may or may not make sense to people that aren't from here, but I love you know, banana croquette. I gotta show them Danna croquette off 18:27 as long as it's all good. I was like, oh my man. That's all I have. Thanks. Get my grandma still makes you know, they're all sorry. 18:34 So so you gotta school people that aren't like native from Bardstown and back was that kind of grew up as a city folk so on and talk about what is banana coconut? I've never even had frog legs in my life. See? 18:47 My pond? Yeah, so you're down there. We'll get you 18:51 a gig. That's all 18:52 you need a gig in the flashlight but banana croquette. The way I grew up eating it was not the made for the TV show. I had to I had to class. 19:02 But you didn't do just banana mayo and crush. 19:06 That's it is it's a banana of very rightness depends on your family, or whether somebody forgot to buy the bananas, you can always tell. And usually it's either a Dukes or a Hellman's. I've known people to do miracle whip. Yeah, it's a big 19:21 mistake. It's a big mistake. I do Helmand 19:23 you've got to go elements it Dukes with the sugar can work a little bit, but then crushed peanuts. And my grandma had a hand crank peanut Crusher and she would use skin on Spanish peanuts. No idea why 19:39 I don't like this. I think we just use whatever planners we 19:42 do. Yeah. Not too fancy. 19:44 Well, the way we're doing it now we actually have a farmer and Loretta and they have heirloom peanuts. They they're five generations deep growing these peanuts in Loretta. And they have five little nuts in the shell there nothing like I know. So I use those just like a shalom to the people and stuff. The way we made it for the show. You're basically making almost like a Hollandaise sauce, eggs and vinegar and sugar. And you whisk it over a double boiler, it doubles in volume, you add a little bit of vinegar, apple cider vinegar to it, you keep whisking it, you take it off the heat, you add a little bit of peanut butter, and you add a little bit of mayonnaise to that and it makes almost like a fudge sauce. Then you pour it all over the banana. And then you put crushed nuts. So I had to chef it up. And that's actually a recipe I found from the late 1800s. I collect cookbooks. And so I had some old Kentucky cookbook and they had this recipe in it. So it makes it so much better when you don't hear stories about it, but you can actually find it. So then when somebody questions, yeah, you can, you know, take it back and say look, this isn't just Manet's and the way we grew up with the shirt, you know what I mean? Like there's a it's rooted in the quick version. 20:52 Yeah, you know, the way well, and that's the only way I've ever eaten it. Yeah, honestly, until we got the call about the show. And then I just went deep. And that most proud thing is getting the banana croquette somehow a little bit of attention because it's got to be the weirdest thing that uh, that I made for him for sure. That's awesome. Yeah, you know, Newman, the reason I respect you is because you do do banana croquettes and you do embrace like, two of my favorite things ever are Jake's 150 quick stop sausage, hot sausage, and you gotta you gotta get you gotta give some some background here. There's this. He's groups in Springfield. So Springfield and Bardstown. There's road 150 that connects on the this quick stops What? Maybe halfway? 21:37 It's all right. Yeah, right, right in the middle. I mean, batlin 21:41 white tail, but they make this sausage and the spice blend that goes in it and it's incredible. They put on you can buy it here and what Paul's and stuff for like 10 times the price that you would pay for their but it's incredible in any dish. 21:54 Why don't know if you knew this, but my first job when I turned 16 was a butcher. And I was a butcher's assistant and butcher shop called the meat house in Springfield. My boss ran numbers. And the legend that I've been told and I believe is that Jake's won't fit the recipe was lost in a card game between my boss and think I've heard that story. And that's and that's how the rest of you got over there. So when I was 16, I was making not Jake's 150 I was making the meat house version, okay, of that sausage. And that's why I still don't have any hair anymore. It was thousands of pounds a week every every week. And it was my favorite. So Jake's The reason I still because that we got them in food and wine magazine. There's a little they got a little to page right up or something. And it was because sausage ball recipe we put in there. But there's just something about that sausage and it being iconic. I mean, biscuits and gravy was one of the things that we did for an iconic dish, because it happens in a lot of places. But there's not a sausage culture around breakfast sausage, in a lot of places like in hockey. Right. He could have done it. Couple other southern states could have tried. But Kentucky Really? 23:05 Yeah, it's kind of like Drake and you know, or something you know of the sausages? 23:09 Yeah, yeah, it really is. It's great. I mean, they still make it in the gas station. always joke is the best gas station 23:16 I've ever had. Change Your Life. 23:18 Yeah. And the other thing that you did with that to, you know, to kind of like bring in some of the Northern Kentucky folks, you know, you did you use something with Guetta, as well in the show to 23:27 do you know what one of the other episodes definitely got together? I think I put it up. And but some of the things that I put up, they said they already had other episodes for Yeah, that's why there's no fried chicken, necessarily in my episode, or, in my case, I tried to give them do fried quill. The hot Brown, you know, I worked at the brown hotel was my first job out of culinary school. But there's no hot brown on our episode, because I think that come came on down the line a little bit. So you know, it was hard coming up with the list. And then as soon as done you think of 10 more iconic things that Yeah, 24:03 and you know, 24:04 yeah, I mean, child shower, like all these little things. And I'm only from one of the regions like that's the other thing. I don't think I gave Western Kentucky and Eastern Kentucky 100% of what they could have had because I'm from Central Kentucky sure is a different cuisine. Yeah. 24:22 So How cool was it that? I guess the challenge if you haven't seen that, so the challenge was to create the chefs were to create their own version of what you made from How cool was that? And like, and I want to well talk about that personalized follow up question. 24:38 Honestly, it's kind of surreal. Just Just the fact that the way they framed it was that I was the expert on Kentucky cuisine. And I mean, I'm born and raised. I've eaten since I was born of I do cook professionally. And but for them to sort of believe it and eat it. And you can tell that they believed it. Because you know, when they're eating, they could they could feel how excited we were to share those dishes with them. I think everybody did a great job. I think it's, it's one of the hardest things you can ever do is cook another chef's food when you take it seriously because, you know, is is you can't cook somebody else's food. And so that's why it was so interesting whenever we judge them to sort of go through it and see their influence. And, you know, how much did they take away? Or did they really just cook their meal? Right? In a way that? Yeah, didn't? 25:31 And I'm glad you said you had you different few different spices here and there. Yeah. 25:36 How hard is it to judge fellowships, knowing what they've gone through? And like, are they like, Look, you really need to critique or, like, you know, what's, how did they approach it when you're a judge on the show? 25:47 Or did the producers say like, you gotta be honest there, you gotta, you gotta know, they'll hold back like, yeah, that was a session go, 25:52 no leaving at all. It was it was, it wasn't that hard. I mean, you know, you take into account obvious because you live the life. And you, you know, you saw how hard it was for them to do the elect hot, but it's always hot. Like, you know, like that that part was hilarious, because it's dramatic for TV. But we used to work the monitors in our chef coat. And I mean, it'd be 130 degrees on your station. You know, if you ran a grill station, you literally were cooking, you know, your skin was tight at the end of the night. So, you know, 90 degrees with humidity is just what it is, you know, a part of it. There could be a tobacco farmer episode, and it's much hotter, you know. And so anyway, it was easy from the judges standpoint, just because all I do is eat and taste. You know, I mean, you just taste, taste, taste, taste, taste, taste, taste. And you do it so that instantly when you taste something, you know, it's right or it's wrong. Sure. And then why is it taking a bourbon when you got a barrel papers on? Yeah, exactly. You're being analytical. I mean, it's not, you know, you don't want to sit in front of master distiller and say, This is terrible. This one is flat. This one needs more time, you forgot about this one. And the tannins are outrageous, right. But that's what you have to do when you're spending the money on it. And so that's the same, the same idea, you know, we were the customer. You know, nobody did a bad job. And that made it a lot easier. You know, if somebody had really bombed, none of us wanted to sit there and you know, rail on them, but I guess we could have 27:32 funny Fred on there. I think he got like one line in he was like, I was like, that's typical Fred, like, critical, like, you know, like, get get my piece in? 27:41 Yeah, I mean, you had a lot of face time in it. And it was, it was really cool to see a lot of the ways that you were directing people and talking to people about this, but I kind of want to shift a little bit and talk about your, your relationship to rob Samuels with this as well, you know, was there? Was there a pep talk beforehand, because I know there's probably like a lot of the line for Maker's Mark here to get this right. And he was like, I trust you. 28:01 But I trust you. But be on your A game today. 28:03 You know what, Rob, I gotta give it to rob. He's pretty hands off. Manager when it's big picture. I think, you know, like any good person when it comes to the details, you got to be involved. But, you know, he really honestly trusted that we were going to do our absolute best. I think that we've we've done, you know, that the only thing I can promise that I'll be on time, and I'll try my best. And like, those are two things that I always, you know, sort of do. And Rob knows that. And, you know, I don't he didn't say anything, it was wonderful. He just he said, this is your day thing. I mean, you know, it was like this, this is your day. And that's about as inspirational of a thing. As somebody can tell you, I think they really believe in you, whenever they say something like that. So yeah, Rob was, Rob was fantastic about it. The team, you know, the brand, I think the brand might have been more nervous than Rob was, right. There's a brand involved 29:00 in that would have been as a designer center, like 29:04 agencies, and there's budgets and all these and I don't blame my Beaver, I'd be worried if I just sent a chef out to go and represent. But I think everybody ended up happy with it. I think that the you know, the show itself showed off the campus, unbelievably, I mean, there's nothing I could have done about that. That is no relation to me or my food or anything. But it's a beautiful place to be able to serve food. And I mean, that's really why we're together is they want hospitality. And they want the highest level. That That makes sense as we grow of service and the food. And that's been a sandwich shop and we reopen and you know, a little while, it'll be a different level of that. And we'll just keep on sort of evolving. They trust us to do it. And we're really just trying to match up against, you know, do growing up in Washington County, there were two types of weddings. Either a beer truck would show up with taps on the side with Bud Light, or when you cut your truck and bourbon and coke, and it was always makers and coke and a red cup. And like that was its iconic. I mean, everybody, am I you know, the guys whose dads worked in distilleries worked at Maker's Mark, I could drive there in seven minutes from my parents house. And we used to go swimming in the lake. I mean, and so this before they had 24 hour security, I promise you don't want to try to go swimming a moon anymore. No, no, don't do that. But you know, just being around that makes us want to raise our game. And you know, yeah, make them proud. 30:42 So after was over re like, sigh relief. It's done, or were you like, shit, let's do it again tomorrow. Like, what were what 30:50 was the deep breath? Yeah, it was a solid deep breath. I mean, we, we lost a couple key staff members right beforehand, which is always a bummer. But Anna people got to grow and do their thing. And so it was it was a little bit trying, you know, but I do it again, in a heartbeat. I think you know, 10 minutes later, I was probably ready again. But right away, it was definitely a deep breath. And it's kind of surreal. Like I said, I mean, it's a lot going on in the middle of Loretta, Kentucky. 31:24 And it's all about food. You know, I mean, I just 31:27 couldn't want a better Yeah, yeah. So we're at the pinnacle of the, you know, of your trajectory. So let's get back to the beginning. So how does a kid from Springfield, Kentucky, get on top chef talk about how you got into food? Why did you choose food? And why did you think you know, Central Kentucky is where you want to call home and start your own restaurant. Okay, not loaded, loaded in that question. sit back and listen, I think you can handle it. 31:54 When I was seven, I wrote a letter culinary school. Mom, my mom's a school teacher. And she laminated it and copied it and kept a copy forever. And I don't know what I was thinking. I have nobody in my family that cook particularly well. My dad was the big cook. And I mean, he's a very good cook. But there wasn't a culinary sort of influence on either side. But tomatoes 12 was cooking like little three course meals and I don't think I've ever eaten a three course meal. I don't know where I even knew that you were supposed to have three courses. You didn't see it on TV or 32:27 I don't know, magazines or 32:28 we didn't have cable. So I don't know. It's really weird. And then I started culinary school 12 days after I graduate high school. So I was 17. I finished you know, 18 months later, I went to solvent in Louisville. 32:42 But you were doing a year at the butcher shop at 16 is I was 16. 32:45 The other day the day I turned 16. I was at the butcher shop. I stayed at the butcher shop for the first three months culinary school and then had moved to Louisville. I was falling asleep on the drive to school. It was Yeah, it's a little rough. So I moved to Louisville and had a couple of really terrible. They weren't terrible jobs, jobs and terrible places. And it's still some of my biggest learning experiences. Just things I would never do again. But it was really good to sort of do during culinary school and then I worked for Joe Castro at the brown. Whenever I got out chef Joe was still there. He's the master it was wonderful working for him. 33:32 Make a main hub around her if 33:34 we make a very good we do it Lexington style. So we do the exact hot brown of the brown hotel plus country ham. And I was born in Lexington. So from one to five live there. And yeah, so I've got a little soft spot. And if you can add country ham. Yeah. wins. Yeah, it's who doesn't want salty hand? Yeah, exactly. So work to the brown hotel. got a chance to go up to come diesel engine after that. I lived in Columbus, Indiana. So I was the private chef for the owner of the company. And then my boss. He cooked 12 Michelin stars. He was he was just a badass Gotham Thomas. And I was his junior and senior sous chef there in Indiana for a couple of years. Moved to Scotland and did a short little stint in Scotland. It wasn't exactly what I what I thought I signed up for but I had a good time. Too much rain. You know what the weather I loved it. I only need the sun to make vegetables grow. I'm a weirdo in that respect. You know, I really, I dug that. I love the people. 34:39 We spend enough summers here you're like I'll take cloudy and so yeah, cool. 34:45 Yeah, exactly. But uh, Scala was great. But I had broken up with my girlfriend to move to Scotland. And her name is Rachel, who's now my wife. And so I realized I'd probably just made a couple of mistakes. And I moved from Scotland to Chicago. Chicago worked at North pond restaurant. So it's a Michelin one star restaurant when I first moved there. And then I got into research and development. I was a corporate chef for companies. I did that for the next six, seven years. We did eight. We always say eight winners. We did eight winners in Chicago. And that was it. pick winners. Yeah. 35:21 It's it's it's brutal. It's brutal. 35:23 Oh, it was unbelievable. I mean, my first one or two I still didn't have proper clothes. You know, it's like you're wearing your Kentucky winter clothes. And it doesn't 35:32 really like slices right there. Yeah, 35:35 that's what last time I was there. You can't find anybody without those Canadian goose down jackets nowadays. And those things are expensive. But there's a reason why they have them. Yeah. 35:45 Oh, it's unbelievable. I mean, was like, 35:47 like trekking on Everest. And you're there. 35:48 Yeah. That and then between jackets and strollers, you spend all your money, you know, you can't afford two cars. So you get a nice stroller for the second one. Yeah. But we did Chicago. I, you know, really, really enjoyed the product development side and the research and development but a long story short, I broke my broke my foot in my ankle, pretty bad. And I was out of work for six weeks. And I had this sort of job that I could be out of work. And somehow it It worked. And my wife just knew I wasn't particularly happy with you know, the sort of business that I was getting into at the very end and she said we should open a restaurant in Kentucky. And it wasn't the first time we'd ever talked about it. We had obviously baton back and forth what really started happening was barrel pics became big. So if you think 2011 1213 when the barrel pics, I think that's it, you know, oh, seven a week, still old school. But I think of how lots of distilleries started opening up barrel pics, right. And our friends all ran bar programs in Chicago. Since I wasn't in a kitchen all the time. Now. I became really close to bar. You know, bartenders, so Blackbird, the violet, our the scofflaw group, like they were our best friends. And they were all coming down to Kentucky and doing barrel pics. Going to Louisville having a blast at knock bar and, you know, a garage bar couple of you know, places that were around then. They're devils in AD. And, and then but then they're coming back and they were bummed out about the food. Yeah, you know, and they were bummed out a little bit about the cocktails, right. There wasn't you know, in those years, there weren't cocktail bars. Pearl wasn't around, you know, the silver dollar was it? I was actually getting drinks from the beverage director for silver dollar. 37:48 Larry, you 37:50 know, Susie, so his his partner Susie, was the bartender, a big star, which was my local watering hole in Chicago me 37:59 sense because when I went to big star, I was like, this is like an exact replica of silver dollar, like which one came first? 38:07 The chicken was Maria. It was in this case, but I mean, you know, we just saw we just saw an opening. It kind of made me a little bit not upset. I mean, I wasn't mad at Kentucky or something like that, right. I mean, I chose not to live here for a long time. But I just knew that there are really people doing this now and it's on the industry level right now. But it's going to get down to a normal person level. And what's going to be there, you know, and we started investigating, I grew up in a, an old house built in 1800s. To get a liquor license in Kentucky is weird. There's still a lot of esoteric kind of blue laws. And you know, my county is moist. You know, you can have a liquor license in the city but not in the county. And then we found out a restaurant was for selling bars town in a historic gold home. We could live upstairs 39:02 I called circa sir. Yeah, 39:03 yeah, that was the name of it was circa because it was built circa 1780. Okay, so it's the oldest stone home in Nelson County. And we live on the top two floors and then open the restaurant on the bottom. And that was it. I mean, that was five years ago this year. And 39:23 that was the birth of Harrison Smith. That was 39:25 the birth of Harrison Smith house. Yeah. And then, about two years into Harrison Smith house. We started making barbecue sandwiches in the Toll House me at a makers that had 12 seats. And that was the start of Stargell provisions. So what did you approach them about doing that? Or did they kind of ask you like, Hey, we need somebody we got a lot of visitors coming here that are mega destination, but they need something to eat. 39:53 Hey, it's Kenny here. And I want to tell you about an event that's happening on Saturday, August 24. Because I want to see you historic downtown Frankfort, Kentucky, at bourbon on the banks. It's the Commonwealth premier bourbon tasting and awards festival. There's live music and over 100 vendors of food, beer, wine, and of course, bourbon. But guess what even will be there in the bourbon pursuit booth. You can check out all the events including tastings with the master distillers that you've heard on the show before and the People's Choice Award for the Best bourbon out there. You can get your all inclusive ticket for $65 Plus, you can join on the free Friday night event. Go and check it out bourbon on the banks.org 40:38 right here, have you ever been traveling or on a date night or just wanting to pack your favorite booze or wine or cocktail and it just turns out to be a big mess? Well, we have a perfect solution for you. The Asian or travel decanter is made of 500 milliliter hand-blown glass encased in two double wall stainless steel tumblers. So you got glasses already there with you. We're running a special promotion for bourbon pursuit where you can get yours at pursuit travel to canter calm. Go get yours today. 41:06 There are more craft distilleries popping up around the country now more than ever before. 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Use code pursuit for $25 off your first box. 42:06 Did you approach them about doing that? Or did they kind of ask you like, Hey, we need somebody we got a lot of visitors coming here that are making a destination but they need some to eat. 42:15 You know what? I think that I asked if I could sell barbecue sandwiches. Okay, at the Toll House. I think that literally, that was about as basic as it as it started. And I think before that, there wasn't I mean, we still opened as the first. I think the first restaurant in a distillery, I think we we got that one or something like that. And I mean, even then, before that it was all employees that was that was sort of the focus was how do you be a dining room and then also sort of serve guests. And we just sort of turned that a little bit. And we still love, love, love to get the employees in and to feed people that work there. But primarily now Yeah, we're just focused. I mean, that's who's coming in on a Saturday and October we're going to see 550 plus guests from 1130 to 430 on a day. 43:09 So when you which is pretty good for even an average 43:11 restaurant, it's it's, it's it's a crush, man. It's an absolute crush. And then on Saturdays, between May to the end of October, every Saturday night, we do ticket dinners. So you buy your ticket ahead of time you come in, it's a set three course meal, three cocktails, we write the menu that morning. So we swap from being a fast casual lunch place to as comfortable of a fine dining experience because I mean we really don't try to add a lot of the stodgy parts but you know it's its proper food is cold smoked fraud quell you know want to leave on a salad and yeah, just you know country cooking but tuned up a little bit. 43:53 Hop in the makers man, we gotta go to Whole Foods. 43:57 Man, you know, many times I wish there was a whole foods of down there. You just change that to change what you're doing. 44:03 So like some of the main food disturbers? Will they come all the way down there like a like a creation gardens or 44:08 you know what creation actually have to get they delivered to my house and barge town. Okay, I have the walking coolers there. And then I have to take it from walking coolers and bars down down there working on it. And hopefully they'll hear this and work on it even faster. Very excited to to get deliveries in Loretta. 44:27 I know some people there I'll put in actually started the pot for Hey, well we 44:31 like to use. So. Yeah. But it's it's a challenge. I mean, I think staff is probably the biggest challenge. We have great staff. You know, I think everybody who we employ we're really lucky to have, but it's finding people with passion and talent. And, you know, if you're not from there, it can be intimidating. You know, living in the country is just like living in the city. I mean, they're both intimidating if you aren't from one of the other. But such a good place. You know, the the pace is right, we can really focus on what it is if you're into food or drink or beverage. You focus on what matters and you don't have to spend a lot of time Yeah, with the extras, the permitting the you know, sort of the crush that comes around. And so, yeah, staffing is the difficult 45:20 I got a question just being from the region. So like, obviously, tourists coming in, will embrace and kind of take on you know, your the quality of food and don't mind paying higher How hard was it to like, convince the locals because like, I know, you know, Central Kentucky is not a wealthy, it's not poor. It's not wealthy. So people are kind of like putting a put off by like, high end food because it's so expensive. How hard is it? Was it to convince people that like, Come tries, I promise, you know, it's good. I gotta be honest, people do great. 45:55 There's always going to be naysayers, right? There's always going to be, but when people we'll see working your hardest, and doing everything you can and they see the product that your bond and they start to get interested in. You know, the rabbits you get where you get them. And why is this chicken tastes different than chicken that I used to have? Like That was the conversation that really got us through it was we charged what we charged, but it was based in math, right? I mean, it would be terrible. If it wasn't a we wouldn't have been ever to exist. You know, we buy better products. They cost more money. If we do our job, right, they taste that much better. And that's really was the difference maker. You know, there was only two of us that did every bite of food. And every drink basically that ever got served at Harrison Smith house in the last part. We were lucky to have a couple of friends come and help us on Friday and Saturday nights. Paul scurrilous who has Korean restaurant here in town? Yes. came and worked with us for a number of months. We had a good me Anthony who came in and worked with us. He was fantastic. But two of us did. 100% every bite of pastry ever roll every the bone chicken thigh, every cocktail. And you know, I think people Yeah, but people got it, you know, they could. That was what helped us get through it. You know, there were always some pushback. There was always a little naysaying i mean you know, I it's not always easy to get my parents to come in because they didn't want me to come home every time and we didn't eat at restaurants like that whenever I was growing up but you know what made it easier was knowing that we did it in react based in reality, not trying to get rid sure yet. Hell if we if I learned how to start cooking to get rich. 47:48 You're out of reality now. Yeah, but uh, but yeah, I mean, you know, 47:54 I think it's a challenge anywhere I think that chicken is chicken I think that when you put eggs with something, everybody thinks it's worthless. Like these are just common trends that unfortunately follow restaurants around everywhere. And that being said the tourism business is big enough that we didn't have to cater to anybody in particular we were really lucky we got to make our food and sell it and when we needed to we added a three course fried chicken dinner on Wednesday night you know and it was still $25 awesome. But I mean you know for a fried chicken meal and fast foods five bucks is ours already. So we were still you know, five times more than people thought but the number of teachers and like just like you said, real people that came to eat with us it was nothing short of flattering and you know, so a lot of our best customers weren't I don't want to pretend like I know what they're like but you know the super fluent they weren't the who's who of Barcelona started out now the who's who's duty there as well don't get me wrong shirt. Oh 49:04 yeah, for sure. I want to kind of talk about so you've been embraced kind of by the bourbon community like who's involved in I think a lot of that's probably to do it trickles been I know you guys are pretty close talked about how your you all got hooked up I guess and think kind of how you got thrown into the bargain community? 49:20 Yeah, um, you know, when we moved to bars town I knew who drew was will it was really starting to in a national sense. Get more notoriety as to you know what k bf is and or I'm sorry, k Kentucky Kentucky bourbon fest for Kentucky Association. Nice. Name all of them. Good. 49:44 Jackie know, the Kentucky bourbon distillers are 49:48 Yeah, TBD. Yeah. Here we go. their parent company. There we go. 49:51 Yeah, there we go. And people were starting to visit. Yeah, as we can tell, they were starting to figure that out. And so I saw Drew, and I, you know, sort of in the middle. Yeah. And I was like, man, I hope that I can get to know this guy. I hope that this is your peers that sort of becomes and ended up meeting. We're talking about best customers. I mean, nobody's there like every day nobody ate at me when 50:14 you first came out. He was like, thank god this place and they didn't get a decent meal. 50:19 You know, Drew Drew, without a doubt. It was the and still is really one of the biggest supporters we've had for the restaurant. He He really loves cuisine. I mean, he, he embraces it. High and low. It doesn't have to be fancy. If it is he still likes that an awful lot. But now it was just, you know, and then we got to know each other. I remember, he gave us a gift. When we opened and we barely knew each other. We've met a couple of times, and he brought me a new some ham. foot on like one of these. You've got to be in line for three years. The ages in the basement? Yes. Well, we got him on that little while. But this hand was I mean, it was one of the most special things we've ever gotten. He just brought it in, gave it to us. Here you go, guys. Thanks for being in town and sort of went from there. we'd hang out, you know, obviously was such a cult bourbon. You know, it was really interesting to go over to his place. And once you see his his bourbon collection, it makes you want to stop collecting bourbon a little. Boy, you just it's just a realization sort of moment here. Now you go well, I guess I could have a lot of will it are a lot of anything, right? Yeah. But I'm never going to have it all. It's like makers bottles, right? We started collecting those at the restaurant for a little while. But these makers fans, they have a million times more than we'll ever have. Yeah, so now we open the collectible ones. And like we do them all as charity bottle. So people just freak out because they see their collectible bottles open. But we put the whole price of the shot for charity. And then we get to see what whiskey at that time. tasted like. I'll tell you what the 96 championship bottle. Fantastic. Got some gentlemen. 52:05 It's fantastic. 52:09 Exactly, exactly. But you know, so anyway, back to drew we. Yeah, we just hit it off, man. And then he got me into cigars. You know? 52:18 If you think he has a lot of will it's why do you see a car collection? 52:22 Yeah, he's got a he's got a pretty pretty rises selection. And, you know, he's always had something to talk about. I'm interested in the whiskey, he's interested in food. We both sort of have mutual respect, I think for for what the other ones doing and and he was just a massive supporter. I mean, there's nothing like putting your money where your mouth is. And you know, if you want to have nice things, you have to work at it. And he was always down to do his part to make sure that you know, we were doing well. I mean, then our first year when things were really hard. You know, that's when whiskey pig started her. now known as Berea nationally known as but maybe now we can call it whiskey pig again. Okay, and I don't know, but I like whiskey pig better. But you know, him starting that was was a big move between that and there's a guy named Greg Jensen. Do you guys know Greg? I know the name. Yeah. Okay. Yeah, out of California. 53:15 My wife and I were walking. We're pushing a stroller. 53:20 Maybe we've been open for two or three weeks. And it was our first. Like, I think I had four hours off. And we were taking a walk. And we met this gentleman. And he seemed lost. And we gave him directions. And then he asked if we knew about the restaurant on the corner. And we're like, yeah, it's ours. Long story short, he comes in the next night with his wife and his mother in law. And it's the first time anybody's ever asked for a tasting menu. He says, Can you do it? And Josh and I are in the back and we're sweating. And we're like, nervous and, like goosebumps. And we're like, yeah, we can't do that. That's that's what we've trained to do. But we thought we're coming to make fried chicken, you know. And I swear, I think we cooked everything we could, he drank wine, he drink bourbon, they had a blast, and the ticket might have been 300 300. Like, we just went through the wall Adam, and it was experiences when it wasn't bad, because we just weren't set for that yet, you know, but he was deeper in the bourbon world than we would have known. And he started telling people, and then we started doing these dinners for barrel pics, because I think your second part of the question was, how do we get involved in the community? And that was it. That I mean, between drew and the whiskey pig. And then sort of guys starting to do their their pics, you know, and then have a dinner for 20 afterwards. That did it. And, you know, just built and built and built and we still do those dinners all the time at Harrison Smith house. 54:54 I mean, we we've been in one. Yeah, we have. 54:57 Yeah, you know, I kinda want to talk a lot about you know where it is your passion for bourbon come from as well. You know, we really, really talked about because you do you drink bourbon like you have? You have a knack for it. You love it. You know, where did that passion really come from as well. I'm 55:11 swimming in makers like Yeah. 55:15 I mean, just being very honest, the earliest moonshine that we used to be able to get was always an empty makers bottles, which is odd, but it was one of those little connection things. And, you know, for me, I is just a national, you know, it's a pride thing. I like gin. I love drinking a gin and tonic Don't get me wrong, but knowing where it's from what it is what is made out of the people who grew the corn, the people who make it, like, at this point, there's no turning back from it, right. It's like, I love scotch. I love all these things. There's, you know, I'm pretty equal opportunity. But bourbon is the sort of, you know, the sun and other things evolve well rounded in terms of our beverage selection choice. It makes sense because of where we are obviously, but even if it wasn't so many of the classic cocktails, I love even a Bardstown bourbon right now, they do the Tiki drinks with bourbon involved. I love that. I mean, it's just versatile. I don't know my grandma drink. bourbon, my great aunt, who our house cocktail is, you know, we have a house cocktail. We've had it since the day we opened Harrison Smith, and it's still at makers. And it's what she would make for yourself every day at 11am when the price is right was on. And she would make one highball. And watch Bob Barker. And then I guess and yeah, 56:41 yeah. Yeah. And 56:46 that's what she would do. And I can remember as a little kid, helping her get the ice bucket and watching this sort of go down. And, you know, my grandma would drink, heaven Hill, Green Label and coke. And at Christmas time, my dad would borrow Bala makers. And she would always it was just like, it was a script. She say, Pat Newman, I can't, I can't put coke with that, you know, I can't have that. You know, it's just one of these little cultural things that, like I didn't grow up thinking about a prohibition and sort of stance on a lot of things and alcohol. I mean, it just, yeah, so the family was going to drink a little bit of bourbon. And that, yeah, that was it. 57:29 So again, another kind of question for you. Because, you know, you've talked about makers a lot. But, you know, we knew you know, we talked about chefs in bourbon, there's a there's a few that stand out. They had these kind of like magical pairings, right? So, you know, the lady Anthony Bourdain, he had a very tight connection to loving Pappy Van Winkle, Chef Sean Brock, very into like the very, very old Fitzgerald's Well, not anymore. Well, not anymore. But right. Do you have something that you have in a collection that you adorn, that you go back and like, that's your, that's your kind of like, staple thing that you love? 58:00 Be honest, if we're going to talk vintage at all. 58:05 It could be anything I like, I like to I like two things together. I like almost I like the weirdest of the weird. So this could mean that mean, you get to hang out around distillers. So you know, there's things that never get a label put on them. Absolutely. I want that. I want that sea creature that I a dime that weird. Well, maybe it's off way. Like I want way off profile. And I want a chartreuse. Those are my two things. I want a little sip of both of those. I mean, but yeah, because genuinely the best things I've ever had didn't have a label. And yeah, they wouldn't have passed any QC test. They. And there's a couple of distilleries to be perfectly honest. I mean, you know that I've that I've had that from 58:52 go and we're listening. Which ones? 58:56 Well, let me check the label reports here. But you know what I'm saying I mean, I'm not trying to try to dodge it. But I'm not really a brand guy. I don't I don't have one thing that I've always gravitated towards more than the other. It's constant. Just trying to fame few shots of heaven Hill white label and old Bardstown with the in the back. And you know what, even without a doubt, I mean, the highest of the high and the lowest of the low is really where I want to sit. I mean, that that's, you know, the most time where, where I find the most pleasure is those two sort of spectrums of things. I think the middle is where things get cloudy a little bit. You know, that $50 price range nowadays that 6075 is just a different sort of piece than it used to be and give me below or above that. And I'm usually generally pretty happy. Yeah. 59:50 So then another thing I kind of want to talk about, and this kind of goes back to, because I think we do ourselves a disservice if we didn't grab this little nugget of information, because we were upstairs and you were talking about your time I'm in the corporate world that you had a hand and one of the most, I'm glad you brought the biggest breakfast sandwiches that are out there today. So kind of talk about that. 1:00:09 Yeah, hangover cure of choice. 1:00:10 So one of my very first projects that I was involved in, so I, I'm 22 years old, or 20, maybe 23, I don't know, and lived in Chicago, and I get a job at this product development firm. And they work with all kinds of different food service companies coming up with new products. And McDonald's wants to come up with something new, something innovative, and they decided to do a pancake sandwich right? What do they call that to make griddle? Yeah, they'll you'll make griddle. And so our part in it is how do you deliver syrup without getting it on somebody's savings. And that was our piece of the project. And we worked and worked and worked and ended up with these little encapsulate, you know, like Halloween when you go out trick or treating. Have those bats any bite them there's like juice and Saudi? Yeah, well, that food grade wax is what we ended up using. And each one of those materials has tiny little pocket of syrup, wrapped grade logic. It is magic. It truly is. Because the thing is, if I was to give you a handful of them to eat, they would never melt in your mouth. It takes a certain like cooking temperature before they'll fully Melton it's an encapsulation. And so yeah, yeah, that was a fun project. But you know, the one around here gets everybody is campfire chicken, for Cracker Barrel, they'll really do all the billboards of Yeah, that photo got taken in a basement in Chicago seven years ago. Like, how wild is that, you know, this sort of country looking dish of a half a chicken roasted with carrots and stuff was a Kentucky boy in Chicago, selling to a Tennessee company to put on billboards all over little weird little combo circle of life. 1:02:00 So like, kind of one of the last questions that I have is, is kind of, you know, we've talked about bourbon, we've talked about food, but where did the two kind of really intersect for you? Do you look at it as a way of cooking does more pairing like what What's your real take on it? 1:02:15 You know, people ask a lot about what I think pairs best. And I know that's not the question, but part of it is, you know, and I'm just a firm believer that good goes with good. And it's not a scapegoat example to like, get out of pairing things because I could give you exact, but I think that genuinely there's like a couple of levels that you can enjoy food and bourbon and everything else on you know, there's the straight hedonist level, which is great. And it's a little bit too much of, you know, responsibly too much of everything. But you know, lots of food is like the dinner I cooked for Top Chef as too much food too much, but it's just too much, right, you feel good about it, you're going to eat the leftovers, you're not wasting it. But you know, there's sort of that level of pairing. And then when you go to the high end, we just got back from from Spain, my wife and I, and you know, we were doing these sort of Michelin tasting menus. And it was amazing how much the pairings played into the total meal. And it was a reminder to me because with cocktails, we'd be a little bit more careful. We can't go 10 courses. 10 cocktails is never going to work. You know, wine and beer sort of have that play. But I came back with just a stronger desire to think about what exactly does go together instead of always

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Episode #23 Not So Scary Gluten-Free Candy   Happy Halloween my friend! In this episode, we are going to dive into spooky, scary and not so scary gluten-free Halloween Candy, which candy can you feed your little chocolate goblins. Just because it doesn't have gluten in its ingredients, doesn't mean its safe for celiacs. Just Born Peeps marshmellow treats are the candy you will most likely be familiar with from Just Born. What used to be an Easter treat is now a multi-holiday treat! In addition to Peeps, Just Born also produces Mike and Ike candies. Just Born claims the company's marshmallow candies are safe from cross-contamination if it states that they are gluten-free on the package. Some peeps may contain modified food starch however he modified food starch is corn-based according to Just Born.   The company claims the following candies are gluten-free: Mike and Ike Berry Blast Mike and Ike Italian ice Mike and Ike Jolly Joe's Mike and Ike Lemonade Blends Mike and Ike Original Fruits Mike and Ike Redrageous Mike and Ike Tangy twister Mike and Ike at Tropical Typhoon Mike and Ike's Zours Mike and Ike Jelly Beans Mike and Ike Hot Tamales Goldenberg Peanut Chews Hershey's (Kisses, Mounds & Reese's) Hershey's maintains a list of gluten-free candies and updates it several times each year. As of fall 2018, the following Hershey's candies are considered gluten-free to less than 20 parts per million: Almond Joy (all except for Almond Joy Pieces candy) Mounds Hershey's Milk Chocolate Kisses Hershey's Special Dark Kisses Hershey's Filled Chocolate Kisses, only in the following flavors:Hershey's HugsHershey's Nuggets, only in the following flavors: milk chocolate, milk chocolate with almonds, special dark chocolate with almonds, and extra creamy milk chocolate with toffee and almonds) Milk Chocolate, Chocolate Filled with Caramel Chocolate Filled with Cherry Cordial Creme Vanilla Creme, Dark Chocolate Filled with Mint Truffle Pumpkin Spice Meltaway Milk Chocolates Special Dark Mildly Sweet Chocolate Hershey's Milk Chocolate Bar, only in the 1.55 oz. size Hershey's Milk Chocolate with Almonds Bar, only in the 1.45 oz. size Hershey's Air Delight Hershey's Milk Duds Heath Bars Payday Reese's Fast Break bar Reese's Nutrageous bar Reese's Peanut Butter Cups Reese's Pieces Rolo Caramels in Milk Chocolate Skor Toffee Bar York Peppermint Pattie   Mars Chocolate products with no gluten ingredients: M&M's (EXCEPT for pretzel-flavored M&M's, which contain wheat, and crispy M&M's) 3 Musketeers Bar Milky Way Midnight Bar Milky Way Caramel Bar Dove Chocolate products (all flavors EXCEPT for milk chocolate cinnamon graham/cookies and cream, and some holiday varieties, such as milk chocolate truffles) Snickers Bars (all flavors) Munch Nut Bar (the customer service representative urges consumers to check the labels on this one) Necco (Mary Jane & Sweethearts) Necco small sugar Valentine heart candies—the pastel-colored ones that say "Be Mine" are one of my most cherished candy memories as a child growing up. Remembering there is sweet little hearts from friends in Valentine cards and reading the sayings on the heart candies.   According to Necco, the following products do not contain gluten from wheat, rye, oats or barley:   Necco Wafers Necco Chocolate Wafers Candy House Candy Buttons Canada Mint, Wintergreen and Spearmint Lozenges Mary Jane Mary Jane Peanutbutter Kisses (available for Halloween only) Banana Splits Chews Mint Julep Chews Haviland Thin Mints, Wintergreen Patty, Nonpareils and Chocolate Stars Skybar Sweethearts (for Valentine's Day only) Conversation Hearts (available for Valentine's Day only) Mary Jane peanut butter kisses (for Halloween only)   Nestle USA Nestle USA labels a handful of candies and chocolate as "gluten-free," meaning the company has tested them and confirmed that they contain less than 20 parts per million of gluten: Butterfinger bars, but only in fun size, singles, and share pack Goobers Nips Raisinets (including Cranberry and Dark Chocolate flavors) Toll House morsels and chunk Tootsie Roll Industries (Tootsie Rolls & Charms) Tootsie Roll Industries, which also makes Charms products, says that, as of fall 2018, all of the companies confections are considered gluten-free except Andes cookies. "Tootsie does not use wheat, barley, rye, oats, triticale, spelt, or any of their components, either as ingredients or as part of the manufacturing process. Corn and soy products are used during the manufacturing process," reads the company website. Tootsie Rolls Industries, theses are gluten-free: Tootsie Rolls Fruit Rolls Junior Mints Frooties Dots Tropical Dots Crows Cella's Milk Chocolate Covered Cherries Cella's Dark Chocolate Covered Cherries Junior Mints Dubble Bubble Charleston Chew Junior Caramels Tootsie Pops Tootsie Peppermint Pops Caramel Apple Pops Fruit Smoothie Pops Tropical Stormz Pops Child's Play Charms Blow Pops Charms Super Blow Pops Charms Pops Zip-A-Dee-Mini Pops Fluffy Stuff Cotton Candy Sugar Daddy Pops Sugar Mama Caramels Charms Squares Charms Sour Balls Charms Candy Carnival Pops Galore Andes   Smarties Many candies in the Smarties' line of products is considered gluten-free and vegan in the U.S. and is made in a gluten-free facility. Smarties sells its products to different "re-baggers" and only re-baggers can verify whether their manufacturing plants are free of gluten or other allergens. "If the UPC number on the packaging begins with '0 11206,' you can be assured that the product was packaged in one of our manufacturing facilities," which means it should be gluten-free," the company says. Smarties Gummies contain no gluten ingredients but are manufactured in a facility that also processes wheat-containing products. Smarties sold in Canada contain wheat flour—always check the label to make sure you're buying the gluten-free type. Wrigley (Lifesavers, Skittles & Starburst) Although Wrigley's online gluten-free statement is most products are gluten-free but some might not be, and failing to specify which products contain gluten, the company claims that all Wrigley products in the U.S. are considered gluten-free except for Altoids Smalls Peppermint Mints (which always have wheat maltodextrin) In the U.S., these products are considered free of any gluten sources, according to the company; but I'm not sure I would trust a company that can't agree with itself, so I would say these are off my list of safe candy! Wrigley also makes: Creme Savers Lifesavers Skittles Starburst Sadie Jelly Belly Jelly Belly "all Jelly Belly beans are gluten-free, dairy-free, gelatin-free, vegetarian and OU Kosher." This includes licorice-flavored gluten-free Jelly Belly jelly beans. Jelly Belly also makes gluten-free candy corn for Halloween. No coming here Tic Tac Mints Tic Tac mints are produced by the Italian confection manufacturer Ferrero and have been sold for more than 40 years. Ferrero states that Tic Tac mints do not contain any ingredients derived from the gluten grains wheat, barley, rye, oats or tritical. Not gluten-free candy The following Hershey's products are NOT gluten-free: Hershey's Special Dark Bar Hershey's Cookies 'N' Creme Bar Hershey's Milk Chocolate Drops Hershey's Miniatures (any flavor) Mr. Goodbar Symphony Bar Hershey's Extra Dark Chocolate Hershey's Kisses that were not mentioned in the kissing is safe category mentioned at the beginning of the podcast on the gluten-free list above   The following Mars Chocolate are not safe for celiacs: M&M Pretzel flavor and Crispy flavor seasonal flavored M&Ms Milky Way Bar (original) Mars Bar Mars Combos (a snack mix)   The following Nestle candy products are NOT gluten-free: Butterfinger Crisp Bar Butterfinger Giant Bar Butterfinger Snackerz Butterfinger Medallions Butterfinger Jingles Butterfinger Hearts Butterfinger Pumpkins Kit Kat Bar Wonka Nerds Wonka Bar (all flavors) Chewy Spree Wonka Gummies Wonka Kazoozles Everlasting Gobstopper 100 Grand Bar The following Jelly Belly candy is NOT gluten-free: Chocolate Malt Balls Chocolate Bridge Mix Licorice Bridge Mix Black Licorice Buttons Licorice Pastels seasonal mixes sold around the holidays which contain malt balls Contact Information Just Born | 888-645-3453 Necco | 781-485-4800 Hershey's | 800-468-1714 Mars Chocolate | 800-627-7852 Nestle USA | 800-225-2270 Tootsie Roll Industries | 773-838-3400 Wrigley | (800) 974-4539 Ferrero (Tic Tac) | 732-764-9300   Top View NYC Going to NYC this fall? Want to get in all the highlights on a great tour? The tours I like are the open-air hop on, hop off bus tours which you can hangout as little or as long as you like! Pop in your headphones to the bus tour audio, sit back, relax and enjoy the narrated ride. If you are looking for the best sightseeing tour in NYC, I suggest Top View New York City. In addition to bus tours, you can tour the city with Top View New York City through their very cool cruise tours on the water, bike tours and bike rentals as well. Click the link to book your NYC tour starting at just $29! Auto Europe With a car rental from Auto Europe, you can make changes to your rental at any time for no additional fee. If you ever need to cancel your car rental, you can do so and receive a full refund as long as it is done at least three days prior to the pick up date Book today to lock in these great rates! Free upgrades in select countries when you book your rental with us. Click here for 30% off car rentals worldwide!   Support Travel Gluten Free! For as little as $3 a month, become a show sponsor through Patreon.com Support the podcast which supports you, Travel Gluten Free!   Air B'n'B Discount Looking for a warm getaway this year? Find your place to stay on Air B'n'B! Click here for a link to receive $40 credit towards your stay!   Float Away... Have you experienced floating? No? It's an experience like no other! Relax and float weightless in a pool of salt water. I found it very helpful for relieving the pain of Fibromyalgia! Click here to book your session with Sync Float use code cx-604250   Journey with Travel Gluten Free on Social Media   Twitter Facebook Youtube Pinterest Instagram On the Web   Spread the love of Travel Gluten Free podcast and share this episode with a friend!

Try to pick one, Mrs. fields cookies are Nestlé toll house cookies.

National S'mores Days is August 10 - be sure to tag us in your campfire photos! Which do you prefer: a light toast or a full char? Plus, tramping about, the Tollhouse cookie recipe, and the way “plain” gelatin really smells. Plus, what IS a marsh-mallow? Smart Mouth is on Patreon - contribute and help keep this thing going! www.patreon.com/smartmouthpodcast www.facebook.com/smartmouthpodcast/ www.instagram.com/smartmouthpodcast/ Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart%E2%80%A6/id1171755407?mt

In which we sample some of the ghastly, ghostly goodness from The Big Book of Ghost Stories. Episode 268, Night Wire and Toll-House(download or listen via this link)Book InformationStory rating: PG for ghastly fog and ghostly footsteps.The Night Wire is shared under the Fair Use Act as a sample of the stories in The Big Book of Ghost Stories, ed. Otto Penzler. I strongly encourage you to purchase the book and enjoy all the stories in their entirety. Views to the contrary, please contact me (my email is in the sidebar).Halloween HighlightsLibriVox Halloween listeningHalloween Haunter

Caitlin Durante, LA-based comedian and co-host of The Bechdel Cast, talks about finding time to cook, female representation in film, and how she feels about Citizen Kane.   https://www.caitlindurante.com/ https://www.bechdelcast.com/

HELP WITH NARCISSISTIC AND BORDERLINE ABUSE With the Holiday season in full swing, we will all have to deal with family members that we don't get on with. But what happens when there is that one person in the room that will go out of their way to manipulate the day, the situation and the other family members to do their maligant bidding. Kris Godinez from Aha Counselling talks to Rich about how you might be able to deal with a narcissist or malignant borderline over the holiday period at family gatherings. We look at how they might try to manipulate you, gas light you and use others around you to impliment their version of the truth.   http://www.ahacounselingaz.com/ www.brickinthewall.co.uk

In this brand new episode of The Toll House, i get the absolute pleaser of interviewing Kris Godinez of "We need to chat with Kris Godniz". Kris has helped thousands overcome emotional abuse by Narcissitic partners. I speak with Kris about her life growing up with a father who was a malignant Borderline and a mother who had strong traits of BPD.  I relate some of my own stories of having a partner with Borderline Personality Disorder, some of the issues that came up and how these are ever so commen with a Cluster B partner. Emotional Abuse is sometimes hard to even recognise as abuse so we talk about how to spot the signs, how to gain the strength to protect yourself and how to find a good counselor when in recovery. We also talk about the ever increasing numbers of the people who are diagnosed with a cluster B personalty Disorder that are now trained psychologists and the scary thought of them practising and treating vunerable people. We stress that it is the Malignant end of the scale we are covering and talking about. Here is a link to Kris facebook page where she does a LIVE Video every Sunday. https://www.facebook.com/Weneedtotalkwithkrisgodinez/  

In this weeks Toll House Podcast, myself and Alex Smith (Jonathan Royle) get back together to talk about The Power of Suggestion and how that is used in the mainstream media to manipulate the publics perception of how the world around us works. We touch on the incredible work of David Icke, someone who's work we both enjoy and look towards as someone who is doing all he can to uncover the underbelly of the structures around us. Jonathan talks about how The Power of Suggestion flows within every element of life, from advertising to education, religion and how its being used by the powers that be (for the moment). We also talk about Jonathans experience with Rupert Murdoch's News of the World and News UK and his first hand experience of how suggestion and manipulaton is used to portray a public persona of a person, politcs, religion and much much more. Jonathan is in the process of having his conviction overturned along with many others such as Londons Burning's John Alford.    Brickinthewallfilms.co.uk Find out more about Jonathan Royle here at his official website http://www.circusofthemind.net/

In this weeks Toll House podcast, I got the absolute pleasure of sitting down with one of the guys that have helped me through allot in the past few years, Richard Grannon The Spartan Life Coach. Richard helps individuals overcome and protect themselves from Narcissitic and Cluster B Abuse. I found Richards work when I was researching Borderline Personality Disorder due to an ex partner who was diagnosed (according the them) with BPD.  It was an incredibly confusing time with allot of manipulation, gas lighting and emotinal turmoil along the way, which I now know was abuse due to the advice and guidance from people such as Richard Grannon, Kris Godinez from "We need to talk with Kris Godinez" and Dana morningstar. Richard has helped well over 27,000 subscribers on his Youtube channel linked below, plus thousands in person and via other means such as his website and podcasts. This interview we chat about terms like Gas Lighting, Reframing, Flying monkeys and much much more.  If you feel you might be in an emotionally abusive relationship with a NPD , BPD or any other Cluster B personality Disorder then i would highly recommend Richards work. It was a turning point for me and many others in understanding covert abuse, fighting back and recovering. http://spartanlifecoach.com/ Richards Youtbe Channel https://www.youtube.com/user/SPARTANLIFECOACH   Brick In The Wall Media

EPISODE #1 CIRCUS OF THE MIND  JONATHAN ROYLE  Join me for The Toll House Podcasts Series, where I get to sit down with some of the people that have helped me make sense of the strange world we live in. In this first episde i had the absolute pleaser of speaking with world renounded stage hypnotist and entertainer Jonathan Royle (real name Alex Smith) as he gave me an insight into The Placebo Effect and explained how hypnosis really works.  Alex also clears up some of those false rumours written on the internet about him and speaks about his encounter with 'The Fake Sheikh" Mazhaer Mahmood who was the nortorious undercover reporter for The New of The World. For more info on Jonathan Royle head to his website below http://www.magicalguru.com/   PRODUCED BY RICHARD WILLETT BRICK IN THE WALL MEDIA www.brickinthewallfilms.co.uk

Episode 26 is our 2017 Halloween Special! It features a telling of the tale "The Toll House" by W. W. Jacobs.

Episode 26 includes some show updates and information followed by the feature Halloween Special story "The Toll House" by W. W. Jacobs. The beginning of the outro is provided by Bob's oldest daughter Kyah.

It's out 25th episode so why not celebrate with another Christmas movie. Get it? Because Christmas is on the 25th of December. It must have been fate. Why else would we have to watch this movie? Why else would we ever have to sit down and watch this (some of us multiple times) to study every detail and intricacy in the film for your entertainment? Is this what makes you happy? It'd better because we consider our work a noble service, especially for those of you who have young lil' whippersnappers of your own because there'll be one holiday season in which you all sit down with your mildly-burned Tollhouse cookies and grocery store egg nog and your spawn will get excited at seeing a big muscly man dressed as Santa Claus saving an orphanage but you'll know better because you'll have hopefully heard our warning, first. You remember our warning and so you'll change the channel and spare you and your child thousands of dollars in therapy bills and rehab. You're welcome. Merry Christmas, asshole.

Learn about the infamous Toll House chocolate chip cookie with Dr. Holiday as we celebrate National Chocolate Chip Day! 

This week's LexGo Eat podcast looks at the new Nestle Toll House Cafe and Red Mango Frozen Yogurt. We also talk about the upcoming Lexington pizza week and Sally has some thoughts on seasonal brew.

In our tenth episode, we share some Pie Day Night recipes for fresh strawberry pie and toll house pie. Both are fairly quick and easy recipes for a delicious dessert that people will think took much more effort than it did.

Hey all! It's been a great break and now we don't know how to do any of this! Bear with us on this episode where we delve into the facts within our facts! It becomes a tangle of hilarious misunderstandings. Enjoy, share and rate us! Facts: Start of the week, NASA sniffer, first chocolate chip cookie, train master cat, ligers, removed cousins, South Butt, group of pandas, unsolicited mail, Singapore laws

On this episode of Bro Vibes Podcast Slade and Cade discuss the Toll House cookie of the year, gaming, Nintendo NX, Netflix must watches, Dodge trucks, presidential candidates, and Big Rob drops in to give is the best in Steam sales or the week. Check us out on YouTube, Facebook, and Itunes!!! www.brovibespodcast.com brovibespodcast@gmail.com

Scott McIntosh, VP of Franchise Development for Nestle Toll House Cafe, joins us to talk about investing in a franchise. We cover lots of ground in this area that many investors don’t consider: – Can you invest passively in franchises Read more › The post MTI052: Investing in a Franchise with Scott McIntosh from Nestle Toll House Cafe appeared first on Money Tree Investing Podcast.

Whether in tuxedo or collar, whether playing the role of smart aleck or slow learner, one thing is certain: Stuff happens. Be prepared. Say your prayers . . . and wear clean underwear.

Whether in tuxedo or collar, whether playing the role of smart aleck or slow learner, one thing is certain: Stuff happens. Be prepared. Say your prayers . . . and wear clean underwear.

We hear about Marmot Day, teach you how to reduce time in purgatory, and enjoy a delicious gamer snack!

Dec 30, 2012 12:00 PM "Please join us as we listen to Pastor David's final teaching as Pastor of the Church of Tollhouse, entitled The Eighth Church - The Bride of Christ."