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8 episodes with umai
9 episodes with umai
7 episodes with umai
3 episodes with umai
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2 episodes with umai
Millie Tsukagoshi Lagares on opening the door to the Japanese home kitchen in her new book, ‘Umai’. Then: this year’s London Coffee Festival and we pop the cork on our wine of the month.See omnystudio.com/listener for privacy information.
Veiklą pradeda „Naujosios Operos“ studija, kurios kūrėjai žada stebinti netradiciniais operos sumanymais ir ieškoti netikėtų ir dar neatrastų operos jungčių.„Negriaukim Šančių“, – paklaustas, kokį receptą Kaunui parsivežė iš mėnesį trukusios rezidencijos Vienoje, sako Kaune gyvenantis fotografas Darius Petrulis. Savo parodoje „Sulieti pasaulius“ jis ir lygina du Naujojo europinio bauhauzo premijų konkurso laureatus – istorinius Žemuosius Šančius ir naują Vienos kvartalą.Komikas ir rašytojas Domas Raibys ketina gastroliuoti po Lietuvą su savo mospektakliu „Nedarbo kalendorius“. O prieš pradėdamas šį turą, jis nubėgo savo pirmąjį maratoną... su klumpėmis. Domas Raibys pasakoja apie menininkų nuotykius su „darbo birža“ ir pokštus kaip būdus atkreipti dėmesį į savo kūrybą.Pasaulio kultūros apžvalgoje – Sotheby's aukcione parduodamas dirbtinį intelektą naudojančios robotės-humanoidės sukurtas paveikslas bei pirmą kartą muzikos istorijoje koncerte gyvai pasirodęs violončele grojantis robotas.„Šiaip jau džiugus įvykis, rodantis, kad per pastaruosius dvidešimt metų Lietuvos švietimas nuo vaiko specialiųjų poreikių nesupratimo subrendo iki jo reikmių atpažinimo, pripažinimo, švietimo administratorių ir dalies žiniasklaidos pastangomis suskubo virsti tariamai nepažangių, sustabarėjusių, nehumaniškų mokytojų smerkimo pretekstu“,– komentare apie įtraukųjį ugdymą sako istorijos mokytojas ekspertas Domas Boguševičius.„Kairė“, „dešinė“ ar „centras“ – ką reiškia ir iš kur kilo visi šie politiniai terminai? Iš kur atsirado tokie žodžiai kaip „konservatizmas“ ar „liberalizmas“ ir ar jie vis dar perteikia tą patį, kai buvo sukurti? Politikos istorikas Dovydas Skarolskis pasakoja dažniausiai viešojoje erdvėje naudojamus politinius terminus, jų kilmę ir reikšmes.„Žodžius sukuria tie, kuriems jų reikia“, – sako Vilniaus universiteto filologijos fakulteto profesorius Arūnas Sverdiolas, kalbėdamas apie kalbos vystymąsi ir dinamiką. Kas turėtų kurti kalbą ir kas iš tiesų kelią grėsmę jos gyvavimui?Ved. Austėja KuskienėRed. Indrė Kaminckaitė
Dar Šaltojo karo laikotarpiu Lietuvoje buvo įrengta šimtai slėptuvių, skirtų gyventojams pasislėpti ekstremalių situacijų arba karo atveju. Jei iki karo Ukrainoje visuomenei tokių patalpų likimas nebuvo gerai žinomas, dabar tai tapo ypatingai aktualu. Viešojoje erdvėje daug kalbama apie priedangas , slėptuves ar kolektyvinės apsaugos statinius, tačiau ne visi žinome ką tai reiškia ir tik nedaugelis iš mūsų galėtų pasakyti kokioje vietoje mieste, kuriame jau daugelį metų gyvename, yra tokia slėptuvė. Kiek pasikeitė teisinis reguliavimas gyventojų apsaugos ekstremalių situacijų atvejais ir karo metu, kokie apsaugai skirtų statinių skirtumai, ir kas mus apsaugotų labiausiai? Pokalbis su Vilniaus apygardos teismo teisėja, Mykolo Romerio universiteto partnerystės profesore dr. Rūta Petkuviene.Tiek Lietuvoje, tiek visame pasaulyje, daugėja įmonių ir net valstybinių iniciatyvų bei bandymų taikyti keturių darbo dienų savaitę. Kaip reikėtų organizuoti darbą įvedus tokią praktiką , ar keturių darbo dienų per savaitę modelis suderinamas su Darbo kodeksu? Komentuoja Valstybinės darbo inspekcijos kancleris Šarūnas Orlavičius.Pavasaris – automobilių pirkimo ir pardavimo metas. Dažnai siūloma labai greitai nupirkti Jūsų automobilį, kuris bus išvežtas į užsienį (kartais konkrečiai nurodoma Uktaina). Bandoma sudaryti įspūdį, kad automobilis bus nupirktas su visais žinomais ir nežinomais trūkumais, ir niekas dėl to nereikš jokių pretenzijų. Tačiau autorinką stebintys specialistai sako, kad ne visada tokie automobiliai išvežami į užsienį, kad nepatyręs žmogus gali prarasti pinigus, užsidirbti apsilankymą policijoje arba net teisme dėl iškelto civilinio ieškinio. Pataria bendrovės ,,Autopretenzija“ įkūrėjas Ramūnas Mackevičius.Ved. Artūras Matusas
In this final episode of our Facebook and Instagram advertising series led by Alison, co-founder of UMAI Marketing, we conclude by delving into effective audience targeting methods. Learn how to properly identify prospective audiences, optimize cost per acquisition by using better audience targeting techniques, and leverage your retargeting for lifetime value. Join us as we explore the four essential steps for discovering optimal audiences to drive successful ad campaigns. Let's dive in!
Hi friends! Today, we're serving up some juicy tips on how to spice up your ad game with killer creativity! These tips are sure to help your brand skyrocket its growth!
Welcome to the UMAI Social Circle! In today's episode, our co-founder, Alison, discusses Facebook and Instagram advertising. We're answering the #1 question we get about FB and IG ads: "How much should I spend on advertising?" Join us as we discuss setting your budget, scaling it, and maximizing your spending between acquiring new customers and getting existing customers to return. Jump into today's episode, and let's start making your ad investment work for you! Let's break it down for you... [0:59 - 2:05] Introduction: How to Budget and Plan Your Meta Ad Spend for the Best Results [2:06 - 5:51] First Tip: How to Set Your Advertising Budget [5:52 - 7:33] Second Tip: How to Scale your Budget once you're Hitting your Goals [7:34 - 9:36] Third Tip: How to Break Up your Ad Spend between Prospecting for New Customers and Retargeting Existing Customers [9:37 - 10:12] Closing Mentions from this episode: Learn more and Start growing with us – UMAI Marketing socials – Instagram: https://www.instagram.com/umaimarketing/ TikTok: https://www.tiktok.com/@umaimarketing LinkedIn: https://www.linkedin.com/company/umai... Access the Digital Marketing Tools Collection SHOP NOW
Welcome to episode #51 of the podcast, where we get the chance to chat with Leslie Roberson, founder and CEO of Black Beauty Collective. With previous success in diversifying corporate teams and starting (and selling) a luxury linen rental company, Leslie's journey reflects a commitment to social impact and leveraging her recruiting, marketing, and networking skills for the greater good. Leslie founded The Black Beauty Collective, aiming to empower marginalized founders by providing opportunities and representation in the beauty industry. Through practical experiences and a dedication to inclusion, Leslie drives the collective's mission to support Black founded brands' success on and off shelf. Curious to learn more? Let's hear today's episode!
Welcome to Podcast #50: Social Strategies We Love featuring Black-Owned Brands! Today, we're delving into a special episode dedicated to Black History Month with co-founder of UMAI Marketing, Karin Samelson. Join her as we explore standout Black-owned brands, including Partake, A Dozen Cousins, and Me & the Bees Lemonade. Discover what sets these CPG brands apart and how their organic social media strategies help them to stand out from the crowd. Let's dive in!
Welcome to episode #49! In this episode, we're diving into executing a winning brand refresh. Our co-founders, Alison and Karin, team up with the dynamic duo: Meghan Martin, UMAI's Strategy Director, and Sam Laubach, UMAI's Creative Director (previously the founders of boutique branding & package design agency, Here & Now Creative). With years of expertise in bringing strategic and eye-catching branding to the CPG world, Meghan and Sam share their insights on creating shelf appeal, their favorite brands in the space, and how to align your brand identity with consumer perception. Join us for an exploration of branding decisions, trend pitfalls, and the art of a refresh vs. a rebrand. Welcome to the world of brand success and reinvention! Start listening!
Jer Umai is a content creator, food photographer, restaurant reviewer, and cook. You can learn a lot from his breakfast, lunch, and dinners. The udon, the bento boxes, the omakases, the onigiri, the ramen, the dumplings, the homemade bagels, diy handrolls, the udon, and don't let me get started with all the sandwiches. The waffles, the pancakes, adding fruit to almost everything. Jer makes being an NYC college student look like cake. I wish I had a friend who was a cook like that in college, but I'm just getting started on my food journey. It's never too late! Morning person just like me. Enjoying the fruits of his labor. Please welcome Jer Umai to Wear Many Hats. instagram.com/jerumai instagram.com/wearmanyhatswmh instagram.com/rashadrastam rashadrastam.com wearmanyhats.com
Welcome to episode #48 where we're diving into branding for your consumer goods brands. Our co-founders, Alison and Karin, have teamed up with dynamic duo: Meghan Martin, our Strategy Director, and Sam Laubach, our Creative Director to bring you this episode. Meghan and Sam, cousins and business partners, started Here and Now Creative Co. years ago to bring strategic and eye-catching branding and packaging to the CPG world. Fast forward 5 years, and their work has graced Forbes, Shark Tank, Vogue, and beyond, AND they've now partnered with UMAI to provide branding and packaging offerings under the UMAI umbrella. Get ready to talk about brand strategies and packaging expertise, folks. Let's dive in!
Welcome to the Hashira Half Hour! Today's episode is extra special -- join Hannah, Bryan and special guests Jenna, Felicia, Gabriel and Brynn to discuss Anime Expo and the special Demon Slayer panel. We are so incredibly grateful and honored to be able to share our review. UMAI!Please like, follow and subscribe, as well as follow us on our socials - https://linktr.ee/hashirahalfhour
Umai! Welcome, anime lovers, to a mouthwatering episode of Chibi & Chill: The Anime Podcast! Get ready to indulge your senses in the delectable world of Japanese food in anime. In this special episode, titled Umai! Food in Anime: The Answer To Why I Love Japanese Food, I'll be diving into the tantalizing realm of Japanese cuisine and its vibrant presence in anime and why anime is the reason why I love Japanese food and tea. I'll also share some food-themed anime series recommendations that you should be adding to your watchlist.Save 10% on your order over at Optic Collectibles using the code CHIBIWEEB. https://opticcollectables.com/discount/CHIBIWEEB?ref=vicv0dy8Code already applied at checkout using this link.Shop anime pins on my Etsy store: https://chibiweebmerch.etsy.comShop my Exclusive Greeting Card designs over on Thortful UK!Chibi Weeb Anime Cards's greeting cardsShop Greeting Cards on Thortful UKhttps://thortful.pxf.io/c/4880951/1816875/16371The content above and stated within the podcast contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.Support the showWhere To Find Me• Instagram: @Chibi__Weeb_Anime• TikTok: @Chibi__Weeb_Anime• Twitter: @Chibiweeb_Anime• Facebook: @Chibi Weeb
Crazy F***ing Mommy, host, Elyse DeLucci (@ElyseDeLucci) welcomes you into her Upper East Side living room talking: The New York accent - and how locals want to preserve it. Did you ever wonder the ‘Big Apple' or ‘Time Square' got its names? Find out! TikTok implements time scrolling for kids. Food Tawk: my favorite pizzerias in Manhattan, Sicilian vs Detroit style pizza. Shopping Tawk: Breville's $1,000 countertop pizza oven, Umai crate and Theracane for all day slumping AND MORE! LOVE TO LOVE YA! SUBSCRIBE TO MY YT CHANNEL: https://www.youtube.com/channel/UCrl_... Follow Elyse on Instagram: https://www.instagram.com/elysedelucci/?hl=en Come see me Live!: https://linktr.ee/elysedelucci
Welcome to the Hashira Half Hour! Today's episode is extra special -- join us and special guest Jenna to discuss all things To The Swordsmith Village, and to hear us recount the once-in-a-lifetime experience of the Los Angeles premiere of the film. We are so incredibly grateful and honored to be able to share our review. UMAI!Please like, follow and subscribe, as well as follow us on our socials - https://linktr.ee/hashirahalfhour
In ogni momento e in tutte le culture da tempo immemorabile, le persone hanno venerato il principio femminile divino, una forza vivificante che, per volontà di Dio Creatore, ha creato e dato alla luce tutti gli esseri viventi. Ha molti nomi: Tara, Zhiva, Nui-Va, Isis, Hathor, Inanna, Ardvi Sura Anahita, Tanit, Al-lat, Chalchiuhtlicue, Tonantzin, Tosi, Dana, Saraswati, Lakshmi, Umai, Amaterasu, Kannon, Myameldi e migliaia di altri. In culture diverse, le persone hanno creato la propria immagine della dea che dona la vita. Ci sono molti nomi e immagini, ma l'essenza è una. Ogni persona sente il suo amore e sostegno, cura e potere creativo, che lo trasforma e gli conferisce l'intimo: la liberazione spirituale.
On this episode of Huntavore we sink our teeth into next level meat crafting. Nick digitally sits down with Thea Lopatka, owner of Umai Dry. Together they discuss old world meat crafting from the home kitchen. Creating salamis, dry sausage, and dry aged large cuts of meats in a safe, easy to produce method of sealing ground meat or whole muscle into a synthetic bag or casing that allows air and moisture to pass through. After talking about how beneficial bacteria, lowering pH, cure, and salt work as layers of safety, the discussion opens up to seasonings, rates of drying, and being able to enjoy and share a very unique treat that will certainly turn some heads, and get mouths watering. Dig out those old chemistry notes, and make space in your fridge for this episode of Huntavore. Umai Dry is a family owned business located in Minnesota, They were given the opportunity to work with a synthetic material that allows air and moisture to pass through and apply it to a use with food. Thea, someone who is very educated on the subject of meat crafting, explains that by vacuum sealing a whole muscle cut in a bag, the meat can be dry aged. A process that used to be reserved for curing chambers that needed to be cleaned and humidity regulated to prevent hard casing. While it can be a good investment for a hobbyist meat crafter, most of us have a refrigerator in our kitchens. The fine pores in the bag regulate moisture loss and oxidation, so by using a frost free refrigerator that conditions the air with a fan and compressor the aging can happen in your kitchen. For charcuterie, salami, and dry sausage they process is much the same, with some added steps in the mixing process. For salami and dry sausage, mixing in a bacterium culture and dextrose slurry works on the meat much like yeast works (yeast raising the dough with CO2, bacterium culture lowering the pH). Note: When I was making a batch of sujuk dry sausage I started in the garage fridge in an uninsulated shop. Thea recommended bringing the sujuk into the house fridge. Merely for the reason that the fan and compressor would be working more than the garage fridge. After making the switch I had my first sausage get to target weight (10 weeks). Nick, is waiting 10 weeks to eat dry sausage worth it? Honest opinion, ABSOLUTELY! If you are looking to make something different this year, and want a unique product at the end, head over to Umai Dry (umaidry.com) to pick up either dry bags or dry sausage/salami kits. If you need a seasoning flavor recommendation, sujuk is the way to go. Need some resources: drybag.com Check out the Sportsmen's Empire Podcast Network for more awesome content! Learn more about your ad choices. Visit megaphone.fm/adchoices
On this episode of Huntavore we sink our teeth into next level meat crafting. Nick digitally sits down with Thea Lopatka, owner of Umai Dry. Together they discuss old world meat crafting from the home kitchen. Creating salamis, dry sausage, and dry aged large cuts of meats in a safe, easy to produce method of sealing ground meat or whole muscle into a synthetic bag or casing that allows air and moisture to pass through. After talking about how beneficial bacteria, lowering pH, cure, and salt work as layers of safety, the discussion opens up to seasonings, rates of drying, and being able to enjoy and share a very unique treat that will certainly turn some heads, and get mouths watering. Dig out those old chemistry notes, and make space in your fridge for this episode of Huntavore.Umai Dry is a family owned business located in Minnesota, They were given the opportunity to work with a synthetic material that allows air and moisture to pass through and apply it to a use with food. Thea, someone who is very educated on the subject of meat crafting, explains that by vacuum sealing a whole muscle cut in a bag, the meat can be dry aged. A process that used to be reserved for curing chambers that needed to be cleaned and humidity regulated to prevent hard casing. While it can be a good investment for a hobbyist meat crafter, most of us have a refrigerator in our kitchens. The fine pores in the bag regulate moisture loss and oxidation, so by using a frost free refrigerator that conditions the air with a fan and compressor the aging can happen in your kitchen. For charcuterie, salami, and dry sausage they process is much the same, with some added steps in the mixing process. For salami and dry sausage, mixing in a bacterium culture and dextrose slurry works on the meat much like yeast works (yeast raising the dough with CO2, bacterium culture lowering the pH).Note: When I was making a batch of sujuk dry sausage I started in the garage fridge in an uninsulated shop. Thea recommended bringing the sujuk into the house fridge. Merely for the reason that the fan and compressor would be working more than the garage fridge. After making the switch I had my first sausage get to target weight (10 weeks). Nick, is waiting 10 weeks to eat dry sausage worth it? Honest opinion, ABSOLUTELY!If you are looking to make something different this year, and want a unique product at the end, head over to Umai Dry (umaidry.com) to pick up either dry bags or dry sausage/salami kits. If you need a seasoning flavor recommendation, sujuk is the way to go. Need some resources: drybag.comCheck out the Sportsmen's Empire Podcast Network for more awesome content!
On this episode of Huntavore we sink our teeth into next level meat crafting. Nick digitally sits down with Thea Lopatka, owner of Umai Dry. Together they discuss old world meat crafting from the home kitchen. Creating salamis, dry sausage, and dry aged large cuts of meats in a safe, easy to produce method of sealing ground meat or whole muscle into a synthetic bag or casing that allows air and moisture to pass through. After talking about how beneficial bacteria, lowering pH, cure, and salt work as layers of safety, the discussion opens up to seasonings, rates of drying, and being able to enjoy and share a very unique treat that will certainly turn some heads, and get mouths watering. Dig out those old chemistry notes, and make space in your fridge for this episode of Huntavore.Umai Dry is a family owned business located in Minnesota, They were given the opportunity to work with a synthetic material that allows air and moisture to pass through and apply it to a use with food. Thea, someone who is very educated on the subject of meat crafting, explains that by vacuum sealing a whole muscle cut in a bag, the meat can be dry aged. A process that used to be reserved for curing chambers that needed to be cleaned and humidity regulated to prevent hard casing. While it can be a good investment for a hobbyist meat crafter, most of us have a refrigerator in our kitchens. The fine pores in the bag regulate moisture loss and oxidation, so by using a frost free refrigerator that conditions the air with a fan and compressor the aging can happen in your kitchen. For charcuterie, salami, and dry sausage they process is much the same, with some added steps in the mixing process. For salami and dry sausage, mixing in a bacterium culture and dextrose slurry works on the meat much like yeast works (yeast raising the dough with CO2, bacterium culture lowering the pH).Note: When I was making a batch of sujuk dry sausage I started in the garage fridge in an uninsulated shop. Thea recommended bringing the sujuk into the house fridge. Merely for the reason that the fan and compressor would be working more than the garage fridge. After making the switch I had my first sausage get to target weight (10 weeks). Nick, is waiting 10 weeks to eat dry sausage worth it? Honest opinion, ABSOLUTELY!Need some resources: DrybagSteak.comDry Aging & Charcuterie with UMAi DrySign up for the newsletter for 10% off: http://bit.ly/3WhfnnX Check out the Sportsmen's Empire Podcast Network for more awesome content!
On this episode of Huntavore we sink our teeth into next level meat crafting. Nick digitally sits down with Thea Lopatka, owner of Umai Dry. Together they discuss old world meat crafting from the home kitchen. Creating salamis, dry sausage, and dry aged large cuts of meats in a safe, easy to produce method of sealing ground meat or whole muscle into a synthetic bag or casing that allows air and moisture to pass through. After talking about how beneficial bacteria, lowering pH, cure, and salt work as layers of safety, the discussion opens up to seasonings, rates of drying, and being able to enjoy and share a very unique treat that will certainly turn some heads, and get mouths watering. Dig out those old chemistry notes, and make space in your fridge for this episode of Huntavore.Umai Dry is a family owned business located in Minnesota, They were given the opportunity to work with a synthetic material that allows air and moisture to pass through and apply it to a use with food. Thea, someone who is very educated on the subject of meat crafting, explains that by vacuum sealing a whole muscle cut in a bag, the meat can be dry aged. A process that used to be reserved for curing chambers that needed to be cleaned and humidity regulated to prevent hard casing. While it can be a good investment for a hobbyist meat crafter, most of us have a refrigerator in our kitchens. The fine pores in the bag regulate moisture loss and oxidation, so by using a frost free refrigerator that conditions the air with a fan and compressor the aging can happen in your kitchen. For charcuterie, salami, and dry sausage they process is much the same, with some added steps in the mixing process. For salami and dry sausage, mixing in a bacterium culture and dextrose slurry works on the meat much like yeast works (yeast raising the dough with CO2, bacterium culture lowering the pH).Note: When I was making a batch of sujuk dry sausage I started in the garage fridge in an uninsulated shop. Thea recommended bringing the sujuk into the house fridge. Merely for the reason that the fan and compressor would be working more than the garage fridge. After making the switch I had my first sausage get to target weight (10 weeks). Nick, is waiting 10 weeks to eat dry sausage worth it? Honest opinion, ABSOLUTELY!Need some resources: DrybagSteak.comDry Aging & Charcuterie with UMAi DrySign up for the newsletter for 10% off: http://bit.ly/3WhfnnX Check out the Sportsmen's Empire Podcast Network for more awesome content!
We talk better for you snacks, specific distribution, innovation, and digital and social marketing.
This episode the Anibaes Crimson, Stoney and Farris share their love for their favorite foods in the asian diaspora. The Anibaes share information on the origin of the foods and also note some anime characters that can be seen eating them as well. Intro song : Why's Your Hair Pink by Nelac Listen to more Nelac here: nelac.bandcamp.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/anibaes-anime/message Support this podcast: https://anchor.fm/anibaes-anime/support
When we think of founders who live, breathe, (and eat) their product every single day - Kate Morton is definitely right up there on that list. She's the founder of Funk It Wellness, a woman-owned menstrual health company based here in Austin, TX. Kate went to school to become a registered dietitian, and never intended to be an entrepreneur let alone become a marketer for her own business. In this episode, Kate will be sharing wisdom about building her brand from the ground up, the struggles of marketing a menstrual wellness brand, and wearing (and looking good in) many hats along the way. This episode is loaded with insights for accelerating your brand's growth. You DEFINITELY don't want to miss it if you're in the wellness space, too. Let's get funky! Timestamp: [0:45 - 4:41] Introduction [4:44 - 6:50] Small Wins lead to big victories [6:51 - 10:40] Overcoming product development challenges [10:43 - 15:03] Ways of pushing through obstacles to achieve her goals [15:06 - 17:45] Building and maintaining good business relationships [17:49 - 20:10] Funk It Team [20:11 - 24:00] Kate's marketing strategy [24:05 - 29:35] Favorite thing about UMAI's Growth Course [29:39 - 34:24] What marketing channel are you most excited about? [34:32 - 36:10] Biggest piece of advice for small CPG business owners [36:25 - 37:17] Outro Mentions from this episode: Learn more and Join there mailing list - Check out their woman-owned menstrual health company, here Instagram, here Facebook, here Pinterest, here Stay in touch: Join UMAI's Facebook Group: CORE 3
Santiago Vizl nos recomienda la película Blonde, la canción Locos y Umai. Redes sociales: En Instagram: https://www.instagram.com/fernanda_familiar/ En Facebook: https://www.facebook.com/FernandaFamiliar En Twitter: https://twitter.com/qtf También puedes escuchar más entrevistas en Fernanda Talks Home: https://genio.fm/category/fernanda-familiar/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/geniofm/message
Amy Zitelman is the co-founder and CEO of the premium tahini brand, Soom Foods. In this podcast episode, join Alison and Karin, co-founders of UMAI Marketing, as they chat with Amy about her journey of bringing high-quality tahini to consumers here in the states. Discover how Amy successfully rooted Soom Foods in B2B first, created valuable relationships with chefs and influencers to help spread the Soom word, and how she's been using UMAI's Consumer Goods Growth Course to expand and train her marketing team (we love to hear it!). Sit back and turn the volume up!
Welcome to the Hashira Half Hour!Today we discuss episode two, "Trainer Sakonji Urokodaki", through the eyes of Perseverance. Join Mina, Emily, and Bryan as they break down the episode, dissecting the greater meanings and themes of the show! Please like, subscribe and comment! If you have a question you would like to see answered in a coming episode, drop it down below! You can also follow us on Instagram, Tiktok and twitter using the link below.UMAI!https://linktr.ee/hashirahalfhour
This week's 155th episode wraps up our final three-part mini-series on the lessons learned from successful seven-figure CPG brands, with Umai Marketing cofounders Karin Samelson and Alison Smith, and the Head of Marketing at Rodeo CPG, Adam Pollack. In this episode, Alison and Karin guide us through the three levers of digital marketing necessary for success. Hear them touch upon: Why social media marketing, paid social, and email marketing are the three most important marketing levers for emerging CPG brands Which KPIs you need to track to make informed decisions When to know if you're ready to expand past those three, and what to prioritize next in your business Alison and Karin's insights clarify so much of the confusion around which marketing tactics to explore, when. As this is the final episode in our mini-series, make sure that you've listened to the first two shows on our insights on operation strategy in episode 153 here and on retail strategy in episode 154 here! GIVEAWAY: In celebration of this mini-series, we're giving away a 60-minute, 1:1 session with each Rodeo CPG, Umai Marketing and Food Biz Wiz, in which you can ask any and all things operations, retail, and digital marketing! Click here for the full show notes and details on how to enter before the giveaway closes on 11:59pm CST on July 21st, 2022. This episode is sponsored by our Masterclass! If you listened to these mini-series episodes and nodded your head along when we talked about the importance of having a plan, then click here to watch our free masterclass. It focuses on the steps and strategy to growing your food business and shows exactly what we cover inside of Retail Ready®, our course for CPG brands that want to get onto shelves and have high sales once there!
This week's 155th episode wraps up our final three-part mini-series on the lessons learned from successful seven-figure CPG brands, with Umai Marketing cofounders Karin Samelson and Alison Smith, and the Head of Marketing at Rodeo CPG, Adam Pollack. In this episode, Alison and Karin guide us through the three levers of digital marketing necessary for success. Hear them touch upon: Why social media marketing, paid social, and email marketing are the three most important marketing levers for emerging CPG brands Which KPIs you need to track to make informed decisions When to know if you're ready to expand past those three, and what to prioritize next in your business Alison and Karin's insights clarify so much of the confusion around which marketing tactics to explore, when. As this is the final episode in our mini-series, make sure that you've listened to the first two shows on our insights on operation strategy in episode 153 here and on retail strategy in episode 154 here! GIVEAWAY: In celebration of this mini-series, we're giving away a 60-minute, 1:1 session with each Rodeo CPG, Umai Marketing and Food Biz Wiz, in which you can ask any and all things operations, retail, and digital marketing! Click here for the full show notes and details on how to enter before the giveaway closes on 11:59pm CST on July 21st, 2022. This episode is sponsored by our Masterclass! If you listened to these mini-series episodes and nodded your head along when we talked about the importance of having a plan, then click here to watch our free masterclass. It focuses on the steps and strategy to growing your food business and shows exactly what we cover inside of Retail Ready®, our course for CPG brands that want to get onto shelves and have high sales once there!
We are back for our second episode of our mini-series on the lessons learned from successful seven-figure CPG brands! Once again, Adam Pollack, the Head of Marketing for Rodeo CPG, and Karin Samelson and Alison Smith, the cofounders of Umai Marketing, join as our co-hosts. In this week's episode, Adam, Alison, and Karin ask me critical questions on retail strategy. We cover: My golden rule for trying to get ON retail shelves What you need to remember when approaching buyers What common mistakes you should avoid when trying to increase velocity Once you listen in, you'll have actionable next steps for getting onto and selling off the shelf! Find the first episode of this mini-series at this link or on your favorite podcast player. GIVEAWAY: In celebration of this mini series, we're giving away a 60-minute, 1:1 session with each Rodeo CPG, Umai Marketing and Food Biz Wiz, in which you can ask any and all things operations, retail, and digital marketing! Click here for the full show notes and details on how to enter before the giveaway closes on 11:59pm CST on July 21st, 2022. As promised in the episode, I've created a freebie workbook outlining 100 Buyer No's, which will walk you through preparing for any possible objection and guide you in crafting a rebuttal that lets buyers know you are ready to get on and sell off their shelf. Find the free download here!
We are back for our second episode of our mini-series on the lessons learned from successful seven-figure CPG brands! Once again, Adam Pollack, the Head of Marketing for Rodeo CPG, and Karin Samelson and Alison Smith, the cofounders of Umai Marketing, join as our co-hosts. In this week's episode, Adam, Alison, and Karin ask me critical questions on retail strategy. We cover: My golden rule for trying to get ON retail shelves What you need to remember when approaching buyers What common mistakes you should avoid when trying to increase velocity Once you listen in, you'll have actionable next steps for getting onto and selling off the shelf! Find the first episode of this mini-series at this link or on your favorite podcast player. GIVEAWAY: In celebration of this mini series, we're giving away a 60-minute, 1:1 session with each Rodeo CPG, Umai Marketing and Food Biz Wiz, in which you can ask any and all things operations, retail, and digital marketing! Click here for the full show notes and details on how to enter before the giveaway closes on 11:59pm CST on July 21st, 2022. As promised in the episode, I've created a freebie workbook outlining 100 Buyer No's, which will walk you through preparing for any possible objection and guide you in crafting a rebuttal that lets buyers know you are ready to get on and sell off their shelf. Find the free download here!
Episode 153 begins a three part mini-series that we're hosting with Adam Pollack, the Head of Marketing for Rodeo CPG, and Karin Samelson and Alison Smith, the cofounders of Umai Marketing, on the lessons learned from successful seven-figure CPG brands. In this episode, we zoom in on operations through the following topics: Why knowing demand, production, procurement, and cashflow are ESSENTIAL for solid planning Which plans brands need to make and a Rodeo CPG tool for planning How saying ‘no' and confirming your copacker's constraints help you execute your plans After hearing Adam's ops wisdom, you'll be motivated to dive into your own strategy! You can check out the Rodeo CPG planning tool and more about Rodeo CPG, at our full show notes here. In our next episodes, you'll hear more about retail strategy and then digital marketing. This episode is sponsored by our Retail Roadmap! As you hear in this episode, it's more important than ever to know what it takes to get ON the retail shelf - be it a physical or digital shelf - AND have high sales once you're there. Find our free, nine-step guide to building a brand that flies off the shelf by clicking here so that you're planning for each next step NOW.
Episode 153 begins a three part mini-series that we're hosting with Adam Pollack, the Head of Marketing for Rodeo CPG, and Karin Samelson and Alison Smith, the cofounders of Umai Marketing, on the lessons learned from successful seven-figure CPG brands. In this episode, we zoom in on operations through the following topics: Why knowing demand, production, procurement, and cashflow are ESSENTIAL for solid planning Which plans brands need to make and a Rodeo CPG tool for planning How saying ‘no' and confirming your copacker's constraints help you execute your plans After hearing Adam's ops wisdom, you'll be motivated to dive into your own strategy! You can check out the Rodeo CPG planning tool and more about Rodeo CPG, at our full show notes here. In our next episodes, you'll hear more about retail strategy and then digital marketing. This episode is sponsored by our Retail Roadmap! As you hear in this episode, it's more important than ever to know what it takes to get ON the retail shelf - be it a physical or digital shelf - AND have high sales once you're there. Find our free, nine-step guide to building a brand that flies off the shelf by clicking here so that you're planning for each next step NOW.
Andy Craig Rowetta - laidback & Groovin' - UMAI remix (NEW) Eric Faria Mr. Kris - never , never gonna give you up (NEW) Noone Maffa Arena - get ya - Noone & Maffa club mix (NEW) Numa A Tfive - sound of heaven - Christian Vila remix (NEW) Gary Tuohy - bad girls (NEW) O.B Rob Lensi - I can sing U my love - Rob Hayes remix The Reese Project - free at last - The Groove Corporation remix (NEW) Narda - soaring (NEW) FUNKYBEAT Burke - what is real (NEW) DJ Steve Love - it's a spiritual thing - Miki Zara remix (NEW)
One of my passions is connecting YOU with the right people to help with your biggest pain points as you launch and grow your business. And one of the BIGGEST pain points almost all my clients have is how to reach and attract new customers.Love it or hate it, social media and email marketing are your most important (and accessible) tools you have in your tool belt. In today's episode, I interview CPG marketing mavens, Alison and Karin of Umai Marketing. They break down the three levers you as a brand founder need to focus on when you are just starting out and how to do them well by focusing on less, not more. Get their free 30 minute marketing masterclass: https://go.foodbizsuccess.com/umai Join their private Facebook group here Work with me and get the help you need to turn your delicious dream into a legal, profitable packaged food business. Apply for FoodBizSuccess.com to join me in my monthly membership program.Work with me live twice a month on our group coaching callsAccess my entire library of self-paced courses with video modules and all of my toolsWork alongside a community of other like-minded foodpreneurs launching and growing their businesses Access to a members-only private group to get all of your questions answered quickly.________________Join the free Private Food Business Success® Facebook GroupMore how to videos on YouTube ChannelFollow us on InstagramWant more help? Get 1:1 Business Coaching and full access to Food Business Success inside Sari Kimbell Coaching Just starting out? Get your seat at the 90 minute Whip Up Your Business Workshop at https://www.foodbizsuccess.com/startFor the full transcript of the episode and other links: https://www.foodbizsuccess.com/75
Savaitinė sporto įvykių apžvalga „O, Sportas!“. Vedėjai Justas Naulickas, Ervinas Kvitkauskas, Tomas Purlys.
VLord brings on LumRanmaYasha from Manga Mavericks to discuss episode 2 of Demon Slayer: Mugen Train Arc, including their thoughts on the new opening and ending themes. Make sure to follow the Demon Slayer Podcast on Facebook, Instagram, and Twitter! You can follow the hosts and guests of this episode on Twitter: VLordGTZ - @VLordGTZ LumRanmaYasha - @LumRanmaYasha Intro & Outro music composed by AmpRen
If you've been unsure how much of your budget to allocate to marketing, how to track your efforts, and how to make informed decisions regarding your efforts and your spending - you don't want to miss this episode! Today on the podcast Sarah is joined by Alison Smith and Karin Samelson, co-founders of UMAI Marketing - a boutique, Austin-based marketing agency that scales CPG brands.They are well known in the industry for their “Core 3 Method” which focuses on Organic Social, Paid Social and Email Marketing, and in this episode they are sharing: The importance of each marketing element How to determine the right budget for each for your business Industry benchmarks Exactly how to track your outcomes and calculate your Return on Investment. This episode is full of actionable advice, so grab your favorite note-taking device and hit play! Then be sure to let us know where you're listening by tagging us on social. RESOURCES and LINKS Follow UMAI Marketing on: UMAI Marketing Website, Instagram, Facebook, LinkedIn UMAI Resources: Breakeven ROAS Calculator Follow along on Instagram: @sarah.delevan.consulting Join us in the Profitable Food Business Community Visit sarahdelevan.com or the to learn about our new + updated services.
Cuyamungue Institute: Conversation 4 Exploration. Laura Lee Show
Olga Kharitidi was faced with integrating her work as a psychiatrist in a hospital with her induction as an apprentice to Umai, a Siberian shamaness who saw her healing potential. This chance encounter during a trip to the remote Altai mountains of her birth prompted her to apply these newly gained insights and methods to her practice, with stunning results. She traveled throughout Siberia, Uzbekistan, and Kazakhstan to learn more of the indigenous wisdom and practice, which she contrasts with descriptions of life in her home country. Her book is "Entering the Circle: Ancient Secrets of Siberian Wisdom Discovered by a Russian Psychiatrist" From the Archives: This live interview was recorded on September 26, 1996 on the nationally syndicated radio program The Laura Lee Show. See more at www.lauralee.com
If you feel overwhelmed by digital marketing, this episode is for you. In today's show, Karin Samelson & Alison Smith of Umai Marketing outline their CORE 3: their 3 step system to digital growth. We discuss: Organic Social Media Paid Advertising Email Marketing PLUS their tricks to avoiding overwhelm and FOMO as you watch other food & beverage brands growing rapidly online. You'll learn their best strategies for what's working right now, and how you can implement simple, effective digital marketing practices that get a positive return on investment. For the full show notes, links to Umai's in-depth training, contact info for Alison and Karin, and more, click here. This episode is supported by Klaviyo: my FAVORITE email marketing software. You'll love their integrations, list segmenting, powerful drip campaigns, ability to integrate with Shopify, and more. If you're thinking about upgrading your email marketing, you've got to check them out. Find out more about Klaviyo here.
If you feel overwhelmed by digital marketing, this episode is for you. In today's show, Karin Samelson & Alison Smith of Umai Marketing outline their CORE 3: their 3 step system to digital growth. We discuss: Organic Social Media Paid Advertising Email Marketing PLUS their tricks to avoiding overwhelm and FOMO as you watch other food & beverage brands growing rapidly online. You'll learn their best strategies for what's working right now, and how you can implement simple, effective digital marketing practices that get a positive return on investment. For the full show notes, links to Umai's in-depth training, contact info for Alison and Karin, and more, click here. This episode is supported by Klaviyo: my FAVORITE email marketing software. You'll love their integrations, list segmenting, powerful drip campaigns, ability to integrate with Shopify, and more. If you're thinking about upgrading your email marketing, you've got to check them out. Find out more about Klaviyo here.
We discuss Demon Slayer: Kimetsu no Yaiba The Movie: Mugen Train this week! Get ready, because this week, it's time to set your hearts ablaze, go beyond your limits, and enjoy this absolutely UMAI episode! We also discuss news, Witchcraft, Tub Club turning it's back on Brad, and Blue finished a whole book in a week?! Whaaaaat? All of that and more, this week..... on BNB!
Au Japon on s'exclame « umaï » quand on trouve un plat délicieux. Et cette expression pourrait bientôt gagner le cœur des Strasbourgeois qui découvriront la cuisine traditionnelle japonaise d'Umaï Ramen... Umaï, premier ramen japonais à Strasbourg à produire ses nouilles et ses bouillons quotidiennement et de manière artisanale. Ce nouveau restaurant strasbourgeois offre une expérience de restauration japonaise authentique et traditionnelle, à emporter, en livraison ou sur place. À la carte d'Umaï, des spécialités japonaises dont ses plats signatures : les ramens, mais aussi les mazemens (ramens sans bouillon) et des tsukemens (nouilles froides à tremper dans un bol de bouillon). Des mets à déguster pour l'heure nulle part ailleurs à Strasbourg. Rencontre avec la cheffe Loan Nguyen
*WARNING SPOILERS IN THIS EPISODE* Petty Press is safe for you to listen to if you intend on seeing the Demon Slayer movie, we will warn you in the episode when the Mugen Train spoilers begin :)
We review Demon Slayer: Kimetsu no Yaiba the Movie: Mugen Train. This movie “set our hearts ablaze” with its stunning visuals and emotional moments. Join us as we discuss the highs and lows of this cinematic journey. UMAI!
įžanga (0:00);kaip Mykolas atsirado „BasketNews.lt“? (2:25);kiek NBA fanai žino apie Europos krepšinį? (11:57);LiAngelo Ballo situacija su Detroito „Pistons“ (18:09);apie minučių pertraukėlių traktavimą (19:04);kaip 2011-2013 metų Memfio „Grizzlies“ atrodytų šiais laikais? (23:00);apie dirbtinio ilsinimo žaidėjų kontrolę (27:03);apie Jameso Hardeno situaciją (31:22);ar LaMelo Ballas yra panašus į Ricky Rubio? (34:10);TOP 5 žaidėjai galintys susitraumuoti šiame sezone (38:00);apie NBA fantasy (40:36);įspūdingiausi NBA dėjimai ir rezultatyvūs perdavimai (47:55);TOP 3 mėgstamiausi generaliniai vadybininkai (50:20);COVID-19 protokolas (54:12);21 amžiaus blogiausių NBA trenerių TOP 5 (55:06);visų laikų gražiausias logotipas ir apranga (57:05);apie Jameso Hardeno galimybes laimėti čempionų titulą ir jo sportinę formą (59:56);apie Šarūno Jasikevičiaus galimybes NBA (1:04:00);į kurią NBA finalo seriją grįžtų Rokas ir Mykolas? (1:05:05);ką NBA palaiko Rokas ir Mykolas? (1:08:39).
On this episode of Ichimon Japan we ask: What annoys you about living in Japan? Topics Discussed Some annoying things you might encounter while living in Japan The annoying practice of book stores in Japan sorting books by publisher rather than author Justifications for why bookstores in Japan arrange books by publishers instead of by the last name of the author like in the West The McDonald's ice cream float incident The good and bad of blindly following the rules The emotionless "zombie" greetings (like irasshaimase) that you hear in stores in Japan What the fake leaves in bento are called in Japanese Why fake plastic leaves are placed in bento in Japan Having shop clerks accompny you out the store Washiki (Japanese style) toilets One Reddit users complaint that Japanese people use certain adjectives like sugoi, kawaii, and oishii too much The many ways you can translate oishii The many ways you can add nuance and meaning to adjectives in Japanese Alternative ways to say oishii And much more! Support on Patreon If you enjoy Ichimon Japan and want to ensure that we're able to produce more episodes, then please consider becoming a patron on Patreon.com. You can join for just $1 a month and that comes with perks like early access to episodes, a shout-out at the beginning of a future episode, bonus content, and discounts to Kimito Designs. For $3 a month you get all that plus access to Japanese Plus Alpha, a podcast produced by me (Tony Vega) that focuses on the Japanese language and its many quirks. Whether you are studying Japanese or just enjoy learning about language and linguistics, you'll enjoy Japanese Plus Alpha. And it goes without saying that if you sign up, you'll also get my undying gratitude. Thanks in advance! Support on Patreon Sources, Links, Videos, Etc. Here are the English-language sources used for this episode. Why this American can’t stand Japanese bookstores Bento grass Things Foreigners Living in Japan Find Inconvenient/Annoying This article is where the quote about the overuse of certain Japanese adjectives was taken. According to the article, the quote was originally found in a Reddit thread. Here are the English-language sources used for this episode. 「おいしい」以外の言葉で美味しさを伝えられますか？全ライター必見「味を言語化するためのノウハウ」がすごすぎた なぜ、出版社別に本を並べる本屋があるのか？ The latest episode of the Japan Station podcast, can be found below. No Mask Required: A Chat with Comedian Kilara Sen | Japan Station 55 If you would like to check out the Kimito Designs shop, then use the link below. Remember to use the coupon code OPENING10 when you check out to get 10% off (valid until the end of 2020). Visit KimitoDesigns.com Japanese Vocabulary List Most episodes feature at least one or two interesting Japanese words or phrases. Here’s some of the ones that came up on this episode. All information is from Jim Breen's WWWJDIC. Aisu アイス (n) (1) ice (eng: ice, ger: Eis); (n) (2) (abbr) (See アイスクリーム) ice cream; icecream; (n) (3) (arch) (col) (Edo period pun on 高利貸し being homophonous to 氷菓子) (See 高利貸し・こうりがし,氷菓子・こおりがし) usurer; usury; loansharking Sofuto ソフト (adj-na,adj-no) (1) (ant: ハード・1) soft; (n) (2) (abbr) {comp} (See ソフトウエア) software; (n) (3) (abbr) (See ソフト帽) soft hat; felt hat; (n) (4) (abbr) (See ソフトクリーム) soft serve ice cream; (n) (5) (abbr) (See ソフトボール) softball Irasshaimase いらっしゃいませ (exp) welcome Haran/Baran ハラン/バラン the leaf found in bentos that is used as decoration (though modern day haran/baran are made of plastic they people used to use real leaves) Eko エコ (adj-na,pref) (abbr) (See エコロジカル) ecological; eco- Gizagiza ギザギザ : 刻刻; 段段 【ぎざぎざ(P); ギザギザ】 (n) (1) (on-mim) (uk) notches; serration; indentation; jaggies (stair-step artifacts in computer images); (adj-na,adv,adv-to,vs) (2) (on-mim) (uk) notched; serrated; jagged; corrugated; milled Oshibori おしぼり (n) wet towel (supplied at table) Washiki 和式 【わしき】 (adj-no,n) Japanese-style (esp. in reference to squat toilets) Umai うまい (adj) (1) delicious; appetizing; (2) skillful; clever; expert; wise; successful Bimi 美味 【びみ】 (n,adj-na) good flavor; good flavour; delicacy; dainty Kawaii 可愛い 【かわいい(P); かわゆい; カワイイ; カワイい】 (adj-i) (1) (uk) cute; adorable; charming; lovely; pretty; (adj-i) (2) (uk) dear; precious; darling; pet; (adj-i) (3) (uk) innocent; childlike; childish; lovable; (adj-i) (4) (uk) dainty; cute little; tiny Sugoi すごい (adj-i) (1) terrible; dreadful; (adj-i) (2) (uk) amazing (e.g. of strength); great (e.g. of skills); wonderful; terrific; (adj-i) (3) (uk) to a great extent; vast (in numbers); (adv) (4) (uk) (col) awfully; very; immensely Oishii おいしい (adj-i) (1) delicious; tasty; sweet; (adj-i) (2) (uk) attractive; appealing; convenient; favorable; desirable; profitable We Want Your Questions Is there something about Japan that confuses you? Is there something about Japanese culture that you would like to learn more about? Is there something in Japanese history that you would like us to explain? We're always looking for new questions about Japan to answer, so if you have one, please send it to ichimon@japankyo.com. Special Thanks Opening/Closing Theme: Produced by Apol (YouTube, Twitter, Facebook, Fiverr) Ichimon Japan cover art: Produced by Erik R. Follow Japankyo on Social Media Facebook (@JapanKyoNews) Twitter (@JapanKyoNews) Full Show Notes https:///www.japankyo.com/ichimonjapan What are you funniest Japanese mistakes? | Ichimon Japan 30
Sicilietis Mario Termine jau daugiau nei 10 metų gyvena Lietuvoje. Baigęs virėjo ir barmeno studijas Italijoje, Mario savo svajones įgyvendino Lietuvoje. Sicilijos ir Lietuvos skirtumai bei panašumai, charakteriai, nuotaikos ir kultūros – tokius ingredientus maišome laidoje. Yra ir sicilietiškas receptas.Ved. Vytaras Radzevičius
Direction Paris à la rencontre de Célia Favre, la cofondatrice de Umaï. Cette montagnarde qui a grandi à Annecy est tombée par hasard dans l'entrepreneuriat. Lorsque Célia, Emeric, Sara et Angéline se rencontrent, ils partagent une vision commune: révolutionner l'industrie cosmétique en prônant le bon sens et le retour aux sources. C'est en partant de la nature que nait Umaï, une marque de cosmétiques sains, efficaces et écologiques, fabriqués localement. — L'aventure commence en 2019 sur Ulule, un site de financement participatif, et c'est un carton ! Avec près de 9000 pré-commandes, Umaï s'est imposé dans le paysage des cosmétiques naturels pour offrir à tous ceux qui le souhaitent des produits résolument engagés pour la planète et notre environnement. — Cet épisode que Célia a choisi d'appeler « Nous sommes capables de faire plus » retrace son parcours. Il revient également sur la création de Umaï, du financement participatif au laboratoire de Montargis où sont élaborés les produits. — Rejoignez l'aventure sur Instagram et Facebook. Soutenez l'aventure sur Tipeee.
Fire and Water Cooking - The Fusion of Barbecue, Grilling and Sous Vide
Join me in my discussion with Thea and Amando Lopatka of Umai Dry aging bags and charcuterie products. We find out how they got started, how they have expanded, and where they are going in the future. Since 2007 Umai Dry has been making home dry aged beef super easy with the bags and online how to videos. They have also just released some complete Charcuterie kits that include everything you need! Check out all the Umai Dry has to offer on their website and get 20% off by using the code "FIREANDWATER" at check out here - https://umaidry.com/ If you love Fresh Organic spices, you MUST try FreshJax Organic Seasonings and spices! All of their products are superior quality, organic, non-gmo, no added colors, anti caking, or other additives! They have the BEST blends and individual spices I have ever tried! They have many different packages for you to try and you can Find them HERE and get 15% off! http://freshjax.refr.cc/darrin check out the Inkbird waterproof, rechargeable, digital, fast, and adjustable instant read thermometer Here https://amzn.to/2CCT3ST
美味(おい)しい oishii うまい umai とても美味(おい)しい totemo oishii 美味(おい)しかったです！oishikatta desu 割(わり)と美味(おい)しいよ！ Wari to oishii yo 美味(びみ)です！bimi desu うめえ！ume うまいぞ！umaizo 上手(うま)い umai 旨(うま)い話(はなし) umai hanashi 旨味(うまみ) umai
UMAI!
UMAI, a startup offering CRM and marketing software to F&B establishments, created a brand new platform designed to get F&B businesses online for deliveries and takeaways at the drop of a hat and for a minimal cost to their clients. Alexander Small, co-founder and managing director, discusses that quick turnaround time, the additional gift card system intended to assist with maintaining cash flow, and what UMAI has planned for the foreseeable future.
UMAI, a startup offering CRM and marketing software to F&B establishments, created a brand new platform designed to get F&B businesses online for deliveries and takeaways at the drop of a hat and for a minimal cost to their clients. Alexander Small, co-founder and managing director, discusses that quick turnaround time, the additional gift card system intended to assist with maintaining cash flow, and what UMAI has planned for the foreseeable future.
Teksase lietuvių šeimoje gimusi ir užaugusi Lindrė Silenas-Pudžiuvelienė prieš kelioliką metų trumpam užsuko į Lietuvą mokytis. Bet visas baigėsi tuo, kad Lindrė įsikūrė Vilniuje ir dar restoraną atidarė. Teksasas ir Lietuva, skirtumai ir panašumai, Teksaso ir Lietuvos maisto kultūra bei daugybė įdomių pastebėjimų žmogaus, kalbančio gražia tarpukario Lietuvos kalba. Laidoje „Pasaulio puodai“ per Lietuvos radiją trečiadieniais po vidudienio žinių. Junkitės! Laidos vedėjas – Vytaras Radzevičius.
The post THE POWER OF VISION by Pastor Obi Umai appeared first on RCCG The King's Court Lagos.
What makes you select an item off the shelf in your local grocery store? Pretty packaging, the name, or just a feeling? Social media companies like Facebook have become behemoths because they can sell ads on a very granular level to marketers. Alison Smith at Umai Marketing does just that for Consumer Packaged Goods (CPG). Having bounced around from the family pump business, to LA fashion, and drop shipping in Vietnam; she now helps you make the decision on which eggs or coffee to pull off the shelf long before you step into the store.
Dans cette édition d'Une grosse pointe all-dressed, Mathieu Plante et Stéphanie Paradis ouvrent et goûtent la boîte de nouilles japonaises Umai Crate. Disponible en audio et vidéo sur www.assemblagerequis.com. Abonnez-vous, aimez et partagez!
In this episode, we talk with Taka Amano of New American Spirits and producer of Umai! Shochu. Some of the topics we cover include: How Taka used his experience traveling and working within the Japanese biotech space to become an ambassador for Shochu here in the US. Shochu base grains and production methods, including the use of...ASPERGILLUS...that’s right. Black mold. The history of Shochu distillation in Japan, including how it’s becoming one of the most popular spirits on the market today. Shochu cocktails and the best way to enjoy shochu at home and abroad How to find a quality bottle here in the US And much, much more.
On this episode of BlockChannel, McKie and Dee sit down and chat with Luis Cuende of Aragon. Luis discusses his many tech-related accomplishments leading up to the creation of Aragon, as well as his vision for future of the platform. He gives us opinions on a few other Ethereum projects he has his eyes on, and provides us with advice to share with other budding developer/entrepreneur hybrids like himself. Show Links: Aragon Project: https://aragon.one/ Intro/Outro Music "Na'Wow" by Umai: soundcloud.com/thebaygerian/nawow-prod-by-trapmoneybenny/ Show Sponsor(s): ZCash ZCash Blog:https://z.cash/blog/ ZCash Foundation:https://z.cash/blog/announcing-the-zcash-foundation.html
On this episode of BlockChannel, McKie, Dee and Dr. Petty are joined by Richard Craib. Richard is the mind behind “Numerai”; an AI-based hedge fund that feeds off of data science and machine-learning modeling. Models that are used on Numerai for algorithmic trading are submitted by users (Data Scientists) on the platform, where they are rewarded “Numeraire” tokens for successful modeling. Numeraire is not a currency in itself; the tokens are used for Data Scientists to essentially “bet” on their own machine learning models and how well they’d actually perform on a live market with real money. This form of “staking” allows the scientist to essentially receive a dividend of sorts for their successful modeling. As the success of Numerai grows, so will the overall proportion off funds being paid of to data scientists. This project is made possible my utilizing the Ethereum public chain; we believe it’s a ground-breaking concept, one that hopefully is replicated across other hard sciences. Dive in and keep an open-mind! Show Links: Numerai:https://numer.ai/about Numeraire Token Info: https://numer.ai/whitepaper.pdf https://www.wired.com/2017/02/ai-hedge-fund-created-new-currency-make-wall-street-work-like-open-source/ Augur:https://augur.net Intro/Outro Music “Comeback” by Umai: https://soundcloud.com/thebaygerian/comeback-1?in=thebaygerian/sets/next-day-heir Show Sponsor(s): Cryptodex: https://www.cryptodex.io
On this episode of BlockChannel, McKie, Dee, and Dr. Petty sit down with Vlad Zamfir in their studio (not really, but if ETH keeps going up, maybe). The topic of the show revolves around Vlad Zamfir, his background, brief history -- and discussions around his research for the Ethereum Foundation for Proof of Stake. Vlad also shares his thoughts on the current scaling debate occurring in Bitcoin, and his opinions on PoW (spoilers: he doesn't like). Show Links: Ethereum Foundation: https://www.ethereum.org/foundation Vlad's Blog: https://medium.com/@Vlad_Zamfir Vlad's Twitter:https://twitter.com/VladZamfir Intro/Outro Music "C'est La Via" by Umai: https://soundcloud.com/thebaygerian/cest-la-vie Show Sponsor(s): CryptoDex: https://www.cryptodex.io/
On this episode of BlockChannel, McKie and Petty interview Ryan Shea, Co-Founder of Blockstack. Blockstack is a decentralized web browsing experience brought to you by the power of blockchain technology. Ryan and his other Co-Founder, Muneeb Ali, both share a vision of a decentralized web; one where individuals control the data that encapsulates their private identities. Learn how they plan to create this system with Blockstack, and how they grew to begin this great venture. Show Links: Blockstack: http://blockstack.org Blockstack Slack: http://chat.blockstack.org/ Ethereum Name Service (ENS): http://ens.readthedocs.io/en/latest/introduction.html Intro/Outro Music by Umai: https://soundcloud.com/thebaygerian/002-chief-umeh-x-typicalshit Show Sponsor(s): Cryptodex: http://cryptodex.io
On this episode of BlockChannel, McKie, Dee, and Petty speak with George Li and Patrick Long of WeTrust.io in this jam packed double-header. George and Patrick fill us in on their impressive educational backgrounds, where their idea for WeTrust originated from, their upcoming token launch, P2P lending, and much more. If you're curious how P2P technologies like Ethereum can enable next generation low-cost financial services, this is the episode for you. And, if it's not, it should be. Show Links: WeTrust: http://WeTrust.io WeTrust ROSCA Product Demo: https://rosca.wetrust.io/ Colu: https://www.colu.com/ MetaMask: https://metamask.io/ Intro/Outro Music "Forecast" by Umai: https://soundcloud.com/thebaygerian/forecast-prod-by-ayok-kids?in=thebaygerian/sets/trill-oasis Show Sponsor(s): Cryptodex: http://cryptodex.io
On this episode of BlockChannel, McKie and Dee sit down with Vaughn McKenzie of Jaak.io. Jaak is an upcoming content and media rights management platform built on top of various Ethereum technologies. Vaughn believes technology to more adeptly get creators paid for the digital works is a major need for the entertainment industry. Listen as he tells us his first ventures in entrepreneurship, his vision for smart content, and Jaak.io in the future. Show Links: Jaak.io Newsletter: http://jaak.io Swarm: https://blog.ethereum.org/2016/12/15/swarm-alpha-public-pilot-basics-swarm/ Jaak META: https://cointelegraph.com/news/jaak-announces-meta-decentralized-network-backed-by-ethereum-and-swarm Colony: https://colony.io/ Intro/Outro Music "Be" by UMAI: https://soundcloud.com/thebaygerian/chief-umeh-be-prod-tc8to Show Sponsor(s): CryptoDex: https://www.cryptodex.io/
On this episode of BlockChannel, Hosts McKie and Dr. Petty sit down with bitcoin OG, and all-around optimistic technologist, Charlie Shrem. Shrem shares with us details on his upcoming projects Intellisys/Mainstreet; and shares with us how difficult it was adjusting back to being a free man after being released from prison. He shares his views on Bitcoin, Ethereum, and even Steem/Yours Network. Sit down, and learn from Shrem his lessons on avoiding legal repercussions in early crypto ventures. Show Links IntelliSys: http://www.intellisys.ai/ MainStreet: http://mainstreet.ky/ Changelly: https://changelly.com/ YellowCard Financial: https://yellowcard.io/ Intro/Outro Music "Brothers Keeper" by Umai:https://soundcloud.com/thebaygerian/brothers-keeper-prod-by-john-doe Purse: Purse.io
On this episode of BlockChannel, Hosts McKie and Dr. Petty (The Bitcoin Podcast) sit down with bitcoin OG, and all-around optimistic technologist, Charlie Shrem. Shrem shares with us details on his upcoming projects Intellisys/Mainstreet; and shares with us how difficult it was adjusting back to being a free man after being released from prison. He shares his views on Bitcoin, Ethereum, and even Steem/Yours Network. Sit down, and learn from Shrem his lessons on avoiding legal repercussions in early crypto ventures. This episode of BlockChannel is sponsored by Purse.io, where they make discount shopping and storing your bitcoin a breeze, check them out. Show Links: IntelliSys: www.intellisys.ai/ MainStreet: www.mainstreet.ky/ Changelly: www.changelly.com/ YellowCard Financial: www.yellowcard.io/ Intro/Outro Music "Brothers Keeper" by Umai: https://soundcloud.com/thebaygerian/brothers-keeper-prod-by-john-doe Sponsors: Purse.io: purse.io
Umai Move goes into his first mix for us! www.littlesouth.com
Monday Munchies Episode 011: Welcome to Monday Munchies. On these episodes you will be sitting shotgun on my adventures of exploring restaurants in the past few weeks. Albeit, I am not a certified food critic but I do love to eat and some would say that I do have a certain set of skills… I’m not sure what those are nor am I a “yelper” like the majority of residents in South Park, Colorado. But I do love trying new restaurants and food. So enjoy: Appellation - http://www.pastoralartisan.com/appellation Bandera - http://banderarestaurants.com/locations/chicago/ Pot Pan - http://www.potpanthai.com/ Gibson’s - https://www.gibsonssteakhouse.com/ Berghoff - http://www.theberghoff.com/ Publican - http://www.thepublicanrestaurant.com/ Purple pig - https://thepurplepigchicago.com/ Danke - http://www.dankechicago.com/ New Asia Friends Sushi - http://www.friendssushi.com/ Lucille - http://lucillemadison.com/ The Merriment Social - http://www.merrimentsocial.com/ Umai - http://www.umaichicago.com/clark.html
Back again to Pike Place Market, this week Cameron and Sean are at Umai Sushi and Teriyaki where they enjoy the lunch special.
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