Podcasts about Unk

Send us a textHave you ever tried to grow your social media following legitimately without resorting to bots or buying fake followers? I'm dropping some real knowledge today with my "hand-to-hand combat" method for Instagram growth – a simple strategy that involves following 50 people daily from legitimate accounts in your niche, letting it sit for a few days, then using data comparison to strategically unfollow those who didn't follow you back. This technique builds authentic engagement while keeping your account in good standing.My cinematic journey took me to Arizona Mills to see "Sinners" in 70mm IMAX format, enduring those old-school, straight-backed theater seats that reminded me of midnight premieres from years past. The experience was completely worth the back pain! I also caught "Final Destination: Bloodlines" and despite my skepticism about that 94% Rotten Tomatoes score (which felt like a payoff!), the storyline was solid even if the acting made me grimace.The most surprising development in my life? Picking up my first book since dropping out of school. Starting with "Good Morning Beautiful" by Daines L. Reed on a recommendation from a Barnes & Noble employee, I discovered my imagination could actually visualize what I was reading. Now I'm hooked, reading "Molly the Maid" and ordering Stephen King's "Later" – though my frugal decision to buy used might mean that book never arrives! Every morning, Winston (my dog) and I have a routine where I read aloud while he gazes out the window. It's a peaceful ritual that's opened up a whole new world for this formerly book-averse guy.Working in nightlife promotion for over a decade has kept me surrounded by 21-25 year olds, which explains why being called "Unk" feels like a Jigsaw trap moment. It's the brutal reality of aging, but at least my job has prevented the typical midlife crisis – no sports cars or motorcycles needed when you're still in the mix. Share this episode if you've ever felt the sting of an age-related nickname or if you're looking for legitimate ways to build your social presence!Thank you for listening now please go back and check out some of my previous episodes.Buzzsprout - Let's get your podcast launched! Start for FREESupport the showInstagram your questions and spread the love using the hashtag #seasonablecloutpod on X,Threads and everywhere else, and don't forget to Subscribe, rate & review, listen on iTunes, Google, Spotify, Stitcher, or your favorite podcast app.⁣

Matt is from Glenwood, IA. He was a 4x state qualifier for the Rams, placing 5th as a junior and winning a state title as a senior. Matt spent his redshirt year at Iowa before transferring to Nebraska-Kearney and becoming a Loper legend. Matt was a 5x AA, placing 4th and 5th to go along with 2 national titles. In 2022, he helped lead UNK to their first team title since 2013. After spending two years as a teacher and head wrestling coach at Bellevue East HS in Nebraska, Matt is now an assistant wrestling coach at North Dakota State. So please, sit back, relax and enjoy, Assistant Coach Matt Malcom!Euphoria Coffee website: https://www.drinkeuphoriacoffee2go.com/Let's Talk Wrestling website: https://letstalkwrestlingpodcast.my.canva.site/

The voice of the Pitt State Gorillas Eddie Lomshek joins me to talk last weeks game @ UNK and preview this weeks big game vs Fort Hays. --- Support this podcast: https://podcasters.spotify.com/pod/show/cliffnotespod/support

Globel Head? No, Nobel Head! Meigl und Guido lobpreisen King Klopp! Die Rückfallzieher Meigl und Guido haben kein Auge zugetan, weinten die ganze Nacht lang Tränen der Rührung in ihre seidene deutsch-österreichische Bettwäsche, tauschten sich via SMS über ihre freudigen Erregungen aus, ehe sie im Morgengrauen glubschäugig ins Aufnahmestudio der Leipziger Erfolgszeitung staksten. Alleiniges und berauschendes Thema in der Nacht und am Vormittag: Der göttliche Jürgen Klopp lustwandelt vom 1. Januar in den heiligen Hallen der Roten Bullen, wird dort Hand an- und auflegen. The Nobel Head of Soccer wird säen und blühende Landschaften in Form von Meisterschaften, DFB-Pokal und Champions-League-Titeln ernten. Podcast-Geistes-Gigant Meigl ist von Dankbarkeit durchdrungen, will dem Ermöglicher dieser weltumspannend bedeutsamen Rochade, Oliver Mintzlaff, Gutes tun. Zur Wahl stehen eine Freikarte für die Leipziger Pfeffermühle oder eine für ein Heimspiel der Meigelschen BSG Chemie. „Das hat sich der Olli redlich verdient“, so Meigl, „da bekämpfe ich doch gerne meinen Igel in der Hosentasche.“ Auch Guido kann nicht an sich halten, ist in Geberlaune, wird dem Red-Bull-CEO Mintzlaff eine vergilbte Ausgabe seines Buches „111 Gründe ein Roter Bulle zu sein“ (mit Signatur von Ralf Rangnick) ins begehbare und mit Blattgold ausgelegte Postfach am Cottaweg legen. Klopp und die Dose - „das passt, wackelt und hat Luft“, sagt Meigl. „Kloppo wird das Red-Bull-Imperium bereichern. Man kann nie genug goldene Herzen, Zähne aus dem Bilderbuch und blickdichte Frisuren haben.“ Guido wähnt sich mit dem Einstieg seines Kumpels Kloppo nah an der Unkündbarkeit und Heiligsprechung bei der LVZ, denkt allerdings auch nahezu ernsthaft über einen Chauffeur-Job am Hofe von King Klopp I nach. „Während Jürgen auf der ledernen Rückbank unseres güldenen KFZ mit den Reds, den Bayern und dem BVB telefoniert und denen mit der Schläue eines Fuchses die besten Spieler aus den Rippen leiert, cruise ich unseren Rolls Royce Richtung Barfußgässchen zur After-Work-Begängnis.“ Na dann.

On this new episode the boys sit down with Unk, Owner and creator of the gym and heavy music inspired clothing brand BARBELLS AND BREAKDOWNS!! he was a blast to have on. The guys got into everything from growing up in Canada, to moving to California with his now wife. Starting the brand and his plans for the future. Unk was a pleasure to have on and can't wait to hear from him again. check it out its AFTER THE BREAKDOWN LETS GOOOO!!!

Lännermatchpaus heescht zwar keng BGL Ligue, keng Bundesliga a Co., mee Lännermatchpaus heescht och Zäit fir d'Roud Léiwen. De Ben, de Gilles an den Dylan kucken wéi et aktuell em d´Roud Léiwen steet, schwätzen iwwert den UNK an der Éierenpromotioun a maachen an dëser Folg souguer e Schwenker riwwer bei d'Paralympics.

In this episode, Dr. Shannon Mulhearn discusses her dissertation titled "Looking Inward: Does Physical Activity Promotion Training Transfer Beyond PETE?" Wellness promotion is the overarching theme that ties together Dr. Mulhearn's body of work. Her current research focuses on innovative techniques of building resiliency in various areas of education, from elementary to higher education. She also considers how stakeholders within K-12 education can identify and overcome obstacles to the integration of whole-school physical activity programming. A third are of research relates to effective practices in teacher education, with a specific interest in physical education teacher education. Dr. Mulhearn currently teaches both graduate and undergraduate courses in physical education at UNK, actively engages in the campus through committees and attendance at events, and is involved in the local Kearney community. She has given presentations at numerous regional and national conferences and has work published in many scholarly journals.  --- Support this podcast: https://podcasters.spotify.com/pod/show/pwrhpe/support

AD is a little sore after playing golf for the first time in a while yesterday!Nick is out todayShoutout to UNK's Wes FergusonHow about a little cross-country/track and field talk?Show sponsored by SANDHILLS GLOBAL & DOOR PLUSAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

I asked the question a few weeks ago: Does anyone know what the check from YouTube looks like for 50 million views of a 3-hour video? Welp, Shannon Sharpe and Night Cap co-host Chad Johnson gloat about Unk's unbelievably large haul for his internet-breaking Katt Williams interview. The funny thing is, Katt (further) exposed the concept of “plants” and “installs” while joining Sharpe in his pot where his roots enjoy the richest of soil - and the purest of water… --- Support this podcast: https://podcasters.spotify.com/pod/show/its-always-personal/support

By December of 1941 The Great Gildersleeve was such a hit that Kraft ordered thirteen weeks of repeats for eight more west-coast NBC stations to air Thursdays at 6:30PM beginning in January. The program would now air on sixty total NBC stations. Summerfield was a pleasant slice of rural Americana. Most of the action took place in an eight-block area. There was a city park with an old-fashioned bandstand and a large reservoir that would soon come to play a major role. On October 18th, 1942 Gildersleeve would be appointed water commissioner, beginning an illustrious career that might be described as doing nothing at all. The Great Gildersleeve's rating cracked the top fifty in the first year. It rose to twenty-fourth in 1943, and by November it was pulling an 18.1. In the middle of March 1944 it was up to 19 points, good for fifth overall on Sundays. On March 12th at 6:30PM eastern time, The Great Gildersleeve took to the air with an episode on the importance of registering to vote. In his early twenties, Walter Tetley was already a radio veteran, having worked on The Children's Hour, The Fred Allen Show, Raising Junior, and many other programs. As Leroy, he was a perfect deflater of Gildy's tender ego. "Are you kiddin'?” he would snarl, bringing out the inevitable Gildersleeve retort—“Leee-eee-roy!” To Leroy, Gildy was simply “Unk,” a guy whose performance was usually out-stripped by his intentions. "What a character!” Leroy would bleat as he caught his uncle in the fib of the week. He later worked with Phil Harris and Alice Faye. By 1944, then thirty-seven, Lurene Tuttle was one of the most versatile actresses on the air, capable of playing any part that required any age, and almost any dialect. Lilian Randolph played Birdie Lee Coggins, housekeeper and voice of reason. Of note, this recording came courtesy of the Armed Forces Radio Service. At this time, Howard Duff, still an unknown actor, was working for the AFRS and recutting many shows to get them on the air for enlisted servicemen around the world.

On this week's episode, I have Writer/Executive Producer, Jonathan Collier (Bones, The Simpsons, King of the Hill, Monk, and many many more) and we dive into the origins of his career. We also talk about his side hustle and how that came about! Tune in as we have so much more.Show NotesJonathan Collier on X: https://twitter.com/collierjonathan Jonathan Collier IMDB: https://www.imdb.com/name/nm0171927/Jonathan Collier on Wikipedia: https://en.wikipedia.org/wiki/Jonathan_CollierA Paper Orchestra on Website: - https://michaeljamin.com/bookA Paper Orchestra on Audible: - https://www.audible.com/ep/creator?source_code=PDTGBPD060314004R&irclickid=wsY0cWRTYxyPWQ32v63t0WpwUkHzByXJyROHz00&irgwc=1A Paper Orchestra on Amazon: - https://www.amazon.com/Audible-A-Paper-Orchestra/dp/B0CS5129X1/ref=sr_1_4?crid=19R6SSAJRS6TU&keywords=a+paper+orchestra&qid=1707342963&sprefix=a+paper+orchestra%2Caps%2C149&sr=8-4A Paper Orchestra on Goodreads: - https://www.goodreads.com/book/show/203928260-a-paper-orchestraFree Writing Webinar - https://michaeljamin.com/op/webinar-registration/Michael's Online Screenwriting Course - https://michaeljamin.com/courseFree Screenwriting Lesson - https://michaeljamin.com/freeJoin My Newsletter - https://michaeljamin.com/newsletterAutogenerated TranscriptJonathan Collier:It was after season eight, and I thought they were trying to get me to go to King of the Hill, and I had whatever, I had the chance to stay at Simpson's. And I thought, well, there's no way it goes past season 10.Michael Jamin:Yeah. Or any show goes past season 10.Jonathan Collier:It just doesn't happen. And so I left. I thought, I kind of felt badly leaving, but I thought, what's much better? Do you want to show with some like in itMichael Jamin:You are listening to What the Hell is Michael Jamin talking about conversations in writing, art, and creativity. Today's episode is brought to you by my debut collection of True Stories, a paper orchestra available in print, ebook and audiobook to purchase. And to support me in this podcast, please visit michael jamin.com/book and now on with the show.All right, everyone, welcome back to What the Hell is Michael Jamin talking about? My next guest is an old colleague of mine, old friend from my days on King of the Hill before I let him talk his name's John Coly or welcome to the show, but let me tell you what he's done. The Sky's credits are pretty incredible. So you sit back and relax. Lemme tell you what he's done. So he wrote on The Simpsons. Okay, we've heard of that show and I'm only giving some of the highlights, some of the highlights, some Scooby dos, which I did not know. King of the Hill Monk, the Good Family Bones, the Good Cop Law and Order. I mean, this guy has done well. He's done a lot. But thank you so much, man, for doing the show.Jonathan Collier:Oh, it's a pleasure, Michael. Thank you for having me.Michael Jamin:Let me tell you about who you are because I remember very clearly walking to my, on my way to my office on King of the Hill. Yours was, I would always walk past you and I would often stop and say hello. Or sometimes I would just sit and you always had a big smile. You're always so happy to greet me and have me there. And I never felt like I was getting in the way you Yeah, come on in. Come on. You're always very kind.Jonathan Collier:I am endlessly in search of distractions.Michael Jamin:Well, I do remember walking past you on days when you're on script and just looking miserable. IJonathan Collier:Am. Thank you. Nope, that's exactly it. Well observed. I am never more miserable than I am alone in writing.Michael Jamin:But why is that? Do you feel?Jonathan Collier:Oh, it's a horrible thing to do. TV writing is one of the most fun, engaging, productive things you can do if you're with other people. And I love that part of it. And the small portion of the job that relies on you being alone entails, I should say, you being alone and actually writing something without people around is misery for me.Michael Jamin:But is it the comedy part? You also do drama now? Which one is harder?Jonathan Collier:Comedy is harder.Michael Jamin:Okay. But yeah, I would agree with that as well. But is it miserable to write drama as well?Jonathan Collier:I find the process of keeping stuff alive and interesting and propulsive is really, really hard.Michael Jamin:And how do know? You know when it's alive?Jonathan Collier:What, sorry?Michael Jamin:How do you know?Jonathan Collier:How do I know when it's right?Michael Jamin:Yeah. How do you know?Jonathan Collier:Part of what makes it so miserable is you can always second guess yourself. And even more so when there's jokes involved.Michael Jamin:Yeah. Well, for jokes for sure. And what was that transition like for you? I'm amazed that anyone can do it.Jonathan Collier:Oh, I got very lucky. What happened was that King of the Hill was, we got canceled. You remember? It was time. The show got canceled. It was canceled two times.Michael Jamin:We left after the first time.Jonathan Collier:Yeah, left. So it got canceled. And I really realized it was for real when they started moving our furniture out of the officeMichael Jamin:Because you were going to squat there.Jonathan Collier:I had every intention of squatting.Michael Jamin:You thought it was all Big bluff until they moved at the furniture.Jonathan Collier:And so that was happening. And I had done comedy for about 17 years at that point. And I didn't love doing for camera comedy. I liked doing animation and there were no real single camera comics, comedies on the air at the time, and I didn't quite know what to do, but I knew I stopped watching comedies. I kind of could feel the sweat on them and the work on them because I worked in so many comedy rooms. And I got really lucky, which is that Andy Breckman, who was running Monk at the time, who created the show, he used to have three guest writers come in every season. And he did that because he felt like he kept him on track. If you came in as a guest to the room in New York, it made him concentrate and work harder and make sure that in five days you would break a story.Michael Jamin:Why? Because people flew in, you mean?Jonathan Collier:Yeah, because the network would fly, the studio would fly you into New York and put you up and they would only keep you there for five days.Michael Jamin:Okay, that's interesting.Jonathan Collier:I got one of those. So I got one of those guest shots. And the other thing I got way I got lucky wasMichael Jamin:Wait, but how did you get that guest shot?Jonathan Collier:I got that guest shot because this is embarrassing. My agent at the time who I didn't think was doing enough for me, got me a meeting with Andy Breckman, and I thought it was just one meeting with Andy Breckman, who's a great guy, and I love the show, but who knows if it's going to turn into anything. I fired my agent, moved on to another agent, and then Andy called me up and said, oh, we want you to do this episode a month.Michael Jamin:Right.Jonathan Collier:But there was no,Michael Jamin:But I've already fired my agent.Jonathan Collier:That was done. What happened was that, anyway, Andy used to only hire comedy writers to do guest episodes.Michael Jamin:Why?Jonathan Collier:Because his theory was that he could teach a comedy writer how to write a procedural. He could not teach a procedural writer how to be fun. So anyway, they flew into New York, I was in the room, we broke a story and I wrote it and it went well. The whole thing went well, and I got very lucky again because no one had ever really left the show or been added to it. This was the fourth season and one writer was leaving and Andy offered me the job. So I came in and went on staff the next season.Michael Jamin:How many seasons did you do there?Jonathan Collier:I did two more seasons and then the writer's strike of 2007 happened. And when that happened, I didn't know how long that would go on. Mike and the Good Family was starting up and they got what was called a strike waiver, and there were certain production companies and one was MRC, media Rights Capital, and they made a deal with the WGA, with the Writers Guild that they could do shows that were during the strike and it would not be strike breaking to work on those shows if they agreed to abide by the Wgas terms, the writer's terms. The WGA was using that as a tactic to try to force the studios to,Michael Jamin:And it's funny, they didn't really do that this last strike.Jonathan Collier:No, I don't think it really helped.Michael Jamin:You don't think it helped?Jonathan Collier:I don't know if it did or actually, no, I can't say if it did or not. I thought all I can say is I think this last strike was better run than the first one. I think a lot was learned from the first one. Anyway, I left Monk because I got a job right away rather than being strike.Michael Jamin:Right. Let me ask you that. When you're on Monk and you are with procedural writers who are not comedy writers, when they would pitch something that you and I would call a clam, or if you would pitch it in the room at the Simpson, the King of the Hill, someone would say, right? Was there a lot of that going on? Were you the guy who said, yeah, that's not really a joke?Jonathan Collier:Well, no. At Mon though, you had, first of all, it was comedy writers. It was a small staff and it was four people whose background was comedy, including Andy Breckman, and then one High Conrad, who was just a terrific mystery writer. And he had written something like 200 mystery books. Oh,Michael Jamin:Wow.Jonathan Collier:And the way he got on was that Andy met with him and took him out for lunch and said, look, I love your mystery books, and you have two choices. One is you come on staff or two was I'm just going to steal all your plots anyway.Michael Jamin:Oh wow.Jonathan Collier:Hi was on whatever came on staff, and he was on UNK for the whole run. And then he was on The Good Cop with Me Too. It was on, that was another Andy Breckman show.Michael Jamin:Right. It's so interesting. And to what did you think of that world? I mean, compared to comedy?Jonathan Collier:Well, it was a really kind of easy, delicate transition because it was a mystery show once again, written by comedy writers.Michael Jamin:Writers. It was light. It was fun.Jonathan Collier:Yeah. A procedural written by non-com writers would've been a tougher adjustment for me.Michael Jamin:But even the procedural explain to me and everyone else, how do you write a procedural?Jonathan Collier:I think there's many different ways to write a procedural. The way I write a procedural is what really happened comes first.Michael Jamin:What really happens comes first. What does that mean?Jonathan Collier:Okay. What you have to think of is what was our crime? What's the procedure about? What are we investigating?Michael Jamin:Okay, so give me an example.Jonathan Collier:It's not a medical procedural. This is a criminal procedural. I'm talkingMichael Jamin:About, okay, so someone's dead,Jonathan Collier:Someone is dead. And then you have all sorts of questions you can ask that can form the basis for an episode. You can say, oh, is it an accident? Is it a suicide? Is it a murder? If it is a murder, or who did it? Why did they do it? Who could have done it? There any number of, is it an open book where the audience knows what happened? Is it a closed book where the audience doesn't know and learns along with our investigators?Michael Jamin:Did you basically do both?Jonathan Collier:Monk did both opened and closed book. And Monk also did a combination of who done, its who was the killer, why done, its, we know who the killer is, but why on earth would they kill someone? And that's how we can prove they did it. And how done its, it's an incredibly, it's a locked room mystery, for instance, where someone was killed inside the locked room, how did the killer get in there and doMichael Jamin:It? Interesting. HadJonathan Collier:To figure out how the crime was done.Michael Jamin:And so these words are so funny. So as you were breaking the story, you'd break 'em in the room with all the writers, I assume, right? And then throw out ideas, and then someone would say, okay, but let's do this, make it a wide, let's make it a wide done at this week. Is that what it is?Jonathan Collier:Well, I think we'd look at the killing and say, what's a really, really ingenious killing? We could do?Michael Jamin:Okay.Jonathan Collier:Say, okay, let's look at the motive. And then we'd say, last, you'd spend probably say you were breaking a story over the course. If it was just us, we probably spent seven to eight days breaking a story. We weren't having a guest writer in. And the first three or four days probably spent just figuring out how the crime was done and why really gettingMichael Jamin:It seems very hard to me. This seems very hard to me.Jonathan Collier:For me, it was somewhat natural way to do it because it was really fun. And for some, I feel like I was using my comedy muscles, even my plotting muscles to figure out why you did it. And then you work backwards once, and this is just us. Other shows do it different ways. There's probably a million different ways to do it.Michael Jamin:Okay. But you start work backwards. So first you decide if it's going to be a who, what or why is that what it's,Jonathan Collier:First of all, first of all, you can't figure out who kills who and why, who killed who, who kills who. How do they do it, why do they do it, where do they do it? All those things. Then you figure out how do we solve it? And for a show like Monk, he'd also say, well, I have someone who has OCD. I have someone who was painfully shy as someone who was any number of traumas in his life. Also a comic character who happens to be the saddest person on television, and he has a tragedy to his life. And what's the world I can put him in to make him the most uncomfortable?Michael Jamin:Right? And that's how you begin. That's where you start. That'sJonathan Collier:Often where, that's often where the fun of it comes from. The comedy is from seeing him in the world where he's uncomfortable, because comedy is all about discomfort. The emotional story would often come from how he will relate to the world and what it would bring up in his own life. And then the procedural story is how you solve the crime.Michael Jamin:YouJonathan Collier:Go ahead. Sorry.Michael Jamin:No, no, go ahead.Jonathan Collier:The way one could look at it is for us on that show, the procedural story was almost with the armature. It's what you would call the plot, I guess. And the real story was the emotional story that was threaded through the plot.Michael Jamin:Right, of course.Jonathan Collier:And the two of them dovetail and one comment on the other, like a musical comedy, for instance, where songs are the twists, they provide the transition points in the story. You could say the emotional twists or the procedural twists would provide a transition point for each other.Michael Jamin:It still sounds very hard to me. Does it get easier?Jonathan Collier:Well, I think it probably sounds hard because I'm probably overcomplicating it.Michael Jamin:Well, not really, because you're solving, because see, and I are thinking of writing a procedural, and so we're watching some, and I'm like, I don't know. I don't think I know how to do this.Jonathan Collier:Oh, I'll help you with it.Michael Jamin:Oh, good. You're hired.Jonathan Collier:It is not that hard because it's actually easier I found than writing an episode of King of a Hill where someone buys a new hat and it changes their life and life. You have to make a whole story out of that.Michael Jamin:Right. But you still have to figure out, it's a mystery. You're solving a crime and you have to make it so it's smart. I mean, I've watched other ones where they throw in a clue just when you need it, oh good, I dug a new clue so I can figure out another scene.Jonathan Collier:And there's shows that do that. And there's shows that I like, if you don't get a show like Merab Town,Michael Jamin:Right? I haven'tJonathan Collier:Seen it. Okay. That's real lies procedural. And what you realize is it is not about solving the crime. I mean, it's all the crime, but it is really about the emotional drama that's happening. And the crime is, once again, is almost the backdropMichael Jamin:For it. But to me, that's what makes it so that's why I want to get rid of the crime. Can we just focus on the relationship between the mother and the daughter that I get?Jonathan Collier:And the one I thought does comment on the other, and they're both of us family, and I felt like that show worked pretty well. It's very much not a show that I would know how to do.Michael Jamin:Well, and that takes me to law and your latest, but Okay, bones, and let's talk about what you're doing now. That's very different. Law and order.Jonathan Collier:Well, I'm not doing Law and Order now. I stopped after last season.Michael Jamin:Oh, you did? Okay. But that must be very procedural. I mean, procedural.Jonathan Collier:Procedural, very procedural, very different beast. I mean, it was a challenge to figure it out, but I think I'm much more comfortable in this space where there's more character involved.Michael Jamin:Yeah, right. I would thinkJonathan Collier:The part I like best is where I've been most comfortable and enjoyed the most is character driven procedurals.Michael Jamin:Right. Which is kind of like what USA does, right?Jonathan Collier:Well, back when they existed,Michael Jamin:Back when they were doing it.Jonathan Collier:So no, in other shows, there's been a lot of character-based procedurals on TV over the years, and that's what Bones was. Keone was a character-based procedural.Michael Jamin:And you were the showrunner that you were the executive producer?Jonathan Collier:I was the showrunner for a while, yes.Michael Jamin:Yeah. And that was the first time. Was that the first time you ran a show or no?Jonathan Collier:No. I've run another show on the CW called As IfMichael Jamin:Before. Oh. But this is the, I still would imagine now that you're the boss of a procedural, I don't know. I need help. So it seems so hard to me. Wellm hung up on that.Jonathan Collier:I took over a show that was already working veryMichael Jamin:Well.Jonathan Collier:Har Hansen, who created, it was a hundred yards away on the Fox lot in his office. I could always go running to him for help if I neededMichael Jamin:It. Right. And you had the same staff,Jonathan Collier:Sorry.Michael Jamin:And you had the staff, the previous same staff.Jonathan Collier:We had much of the same staff. And I had a co-Ho Runner, Michael Peterson, who was terrific. And I had Steven Nathan, who I took over the show from and only left because I was still a very close friend, and I could call him up whenever I needed to.Michael Jamin:Yeah,Jonathan Collier:I think starting from scratch is always much harder, or walking into a situation not immediately comfortable is always much harder too.Michael Jamin:But now that you've, I see this as opening a lot of doors for you. Has it? Because now you have two genres under your belt.Jonathan Collier:Yes and no. It's always hard. I mean, you have to always be out there in whatever writing. And there's a limited number of jobs that a lot of people want to do, and the people who want to do those jobs tend to be, when you think of it, just in terms of being practical, it's a great profession when you're doing it. But it's one of the stupidest professions to try to do because your competition is really smart, really talented, really talented, really inspired, really wants to do it and works really hard. There's a lot of businesses that aren't like thatMichael Jamin:You are listening to. What the Hell is Michael Jamin talking about? Today's episode is brought to you by my new book, A Paper Orchestra, A collection of True Stories. John Mayer says, it's fantastic. It's multi timbral. It runs all levels of the pyramid at the same time. His knockout punches are stinging, sincerity, and Kirks Review says, those who appreciate the power of simple stories to tell us about human nature or who are bewitched by a storyteller who has mastered his craft, will find a delightful collection of vignettes, a lovely anthology that strikes a perfect balance between humor and poignancy. So my podcast is not advertiser supported. I'm not running ads here. So if you'd like to support me or the podcast, come check out my book. Go get an ebook or a paperback, or if you really want to treat yourself, check out the audio book. Go to michael jamin.com/book. And now back to our show.How do you know, were you in a lot of businesses?Jonathan Collier:I have a side business.Michael Jamin:What is your side business? Is it you rent folding shows for parties?Jonathan Collier:Well, no. I actually do multifamily housing.Michael Jamin:Wait. Oh, I knew about this. Right.Jonathan Collier:And believe me, my competition in multifamily housing will be damned if they want to spend 80 bucks to fix the toilet the right way.Michael Jamin:Now, do you build or you refurbish? What does that mean?Jonathan Collier:I do it with a partner who's also a writer, and we refurbish and build and rent.Michael Jamin:And Is it in LA or all over the country?Jonathan Collier:It's in Los Angeles.Michael Jamin:This is amazing. I remember, but I don't know. That's a whole different skillset. Who told you you were qualified to do that?Jonathan Collier:I think we always revert back to who we are,Michael Jamin:Which was, you were always a real estate mogul in the beginning.Jonathan Collier:Oh, I'm not a mogul by any means. We're mom and pop level of multifamily housing, but whatever. My family had small family businesses probably going back to the Middle Ages and they were butchers and bakers and ran a little in, did all those things. And that's where I immediately felt comfortable doing this.Michael Jamin:Really. Was it your idea to get into, how did that idea come up?Jonathan Collier:That came up during the 2007 strike also?Michael Jamin:Yeah, everything comes up during the strike when you're out of work.Jonathan Collier:So you're out of work, you're walking around with a picket sign. Yeah. I was thinking, wait a second. I'm walking around with a picket sign with a lot of angry, middle-aged guys. We're all mad at their fathers and taking it out in the studio.Michael Jamin:Okay,Jonathan Collier:We are at the mercy. We're putting yourself in a position where we're walking around with a sign waiting for a giant multinational corporation to pay us a lot of money to do something that we frankly love to do. And I'm not really in control of my faith here.Michael Jamin:No, we're not.Jonathan Collier:And so that's where my partner and I decided to do it. And then fortunately for us, I know what happened. I talked about it and I started talking about it with one of my daughter's, babysitters.Michael Jamin:How many babysitters does she have?Jonathan Collier:We had a hundred babysitters, a hundred best babysitters in all of LosMichael Jamin:Angeles. She required a lot of babysitters. Okay,Jonathan Collier:Whatever. When we go out, we'd have whatever, five people we call, whatever. And I've all come over at once. This woman was actually getting, I talked to her about it because while she was babysitting for us, she was getting her real estate license.Michael Jamin:Okay. Wow.Jonathan Collier:And so she called me up and said, I have a building for you, and it is a really good deal, and Washington Mutual Bank is trying to unload it really fast. This is now 2008 or so, and the whole real estate market's falling apart.Michael Jamin:And how many units is this building approximately?Jonathan Collier:This building has five units.Michael Jamin:Okay. So it's small. WeJonathan Collier:Did not know what we were doing, but we went and looked at it. We bought it.Michael Jamin:Okay. We had to make a company first. You had to do all the legal stuff.Jonathan Collier:Yeah. We formed what's called an LLC. We talked to a lawyer who was a cousin of someone, and they told us what to do.Michael Jamin:Real estate. As it turned out, a brilliant idea. It was probably the best idea you've ever had in la.Jonathan Collier:It was a very, very lucky time to do it. And so people, I found once again, like I was saying earlier, my competition in real estate was not as talented or hardworking or smart as my competition in television writing, but they were a lot luckier. And just by the strange confluence of events where interest rates went down and the economy started to pick up eventually, we all just by good fortune, by luck, it worked out well. It worked. Yeah.Michael Jamin:This is important because as you mentioned, nothing is guaranteed as a writer, nothing is guaranteed. And so to have something on the side is really helpful. Gives you some breathing. I highlyJonathan Collier:Recommend to people. I always tell whatever, when I talk to actors, I'm always thrilled when I hear that they're writing, even though they tend to be very good writers, and I don't like that. Or when they're doing something, when they're going to law school, when they're doing anything else, it's just nice to have a backup. It helps you sleep better at night.Michael Jamin:It does. Yeah, it really does. What's that?Jonathan Collier:You have your podcast.Michael Jamin:This is my empire, as you see. There youJonathan Collier:Go.Michael Jamin:Yeah. My media empire. Now, you wrote an episode of King of the Hill, because when I talk about King of the Hill, and this is 20 years ago, we were doing it. One episode people often bring up to me is Bobby is the Pygmalion episode, which you wrote.Jonathan Collier:Oh,Michael Jamin:People want to know about that. And we were just joining the show at that time. I'mJonathan Collier:Glad to hear that. I still think about that episode actually, when I said, I hate writing alone. I don't hate all of writing alone. I love the last two or three days of writing alone, punching up. I feel like face with a blank page. And once I've kind of taken a sledgehammer and beaten that script into shape, actually turning it from serviceable to good is actually fun. That part of it. And I remember the last three days or so on that script were really fun.Michael Jamin:But how did it, I mean, that was a departure. I mean, everyone there said, this is the departure. This is the episode, which ended in a really dark place.Jonathan Collier:It was a gothic thriller.Michael Jamin:How did you sell it to Greg? To the staff? I dunno if he was running the show then How did you sell? It was there. It was a departure.Jonathan Collier:Greg was there, so Greg was still there. I don't know if he was officially running the show, but he was there. Greg had to approve everything. He was basically, and Greg, God bless him. Not only did he embrace the gothic nature of it, but he pushed it even more. And some of the really strong gothic elements like killing.Michael Jamin:Yeah. The guy died at the endJonathan Collier:Who loved. I think that may have been Greg's idea.Michael Jamin:Was there a moment though, when you go, wait a minute. Are you sure that this doesn't seem like the tone of the show? I mean, it's mostly Hank watering his lawn.Jonathan Collier:Oh, no. Once we were going to do it, I was off full speed ahead. I wanted to embrace it also. Now, there were other people there at the time. It was a big staff and whatever. Everyone had valid opinions or people who did not embrace it the way that they were entitled to that. But I think we pretty much got the episode we wanted up on the screen forMichael Jamin:Sure, man. I mean, that got some big, I remember watching the Color in the animation. We watched the color in the Room. That's a big, it was like, whoa.Jonathan Collier:Yeah. There were very large twists and turns. Yeah. It is always really fun to push a genre.Michael Jamin:It isJonathan Collier:Carefully, closely observed family comedy and turned it into a large scale gothic drill.Michael Jamin:I had a conversation with Dave Krinsky. He ran the show at one point that, and the funny thing is, because people on social media, they're still watching King of the Hill. I haven't watched it since we were on it, because that's it. You leave it alone, you're onto the next show, and people really remember it. They remember it. They want to talk about it. And I'm like, I'm sorry. I don't really remember this episode. And Krinsky felt the same way, and he ran it. It's like, I don't really remember this. Do you remember everything? Oh, no. No. It's interesting that I think people have this expectation of the writers that we should still be living in it and we can't because we have to move on to whatever else we're writing.Jonathan Collier:Yeah. No, you only have so much room in yourMichael Jamin:Head. Yeah.Jonathan Collier:I mean, part of it is we're too busy hanging on every grudge and slight and moment of shame in our lives to use in our comedy.Michael Jamin:Yeah. Well, okay, so I know you don't have too much time, but what do you writing? What do you want to write next? Do you want to write procedural comedy? What do you want to do? IJonathan Collier:Really like the procedural space. I'm working on a procedural right now with a terrific writer who I was on bones withMichael Jamin:To sell as a pitch.Jonathan Collier:Yeah,Michael Jamin:Yeah. Yeah. Well, that makes sense. I mean, and given your track record, I would assume it'd probably be easier for you to sell a procedural. I don't know. There, no,Jonathan Collier:I have no idea. We are in an odd market, so we'll see.Michael Jamin:What do you know about the market? I hear just from talking to other writers, I don't think anybody really know. What do you know about the market?Jonathan Collier:Oh, nothing. I know what I read in the trades. I know what I read in Deadline Hollywood.Michael Jamin:And by that you mean what's getting picked up?Jonathan Collier:Yeah, I know what everyone else knows. I have no information. I do know anecdotally, my friends at least have had trouble selling things.Michael Jamin:They're having trouble selling right now. That's what I'm telling them, because they don't know how much money they have. Yeah.Jonathan Collier:It is an inflection point in the business, and there's been periodic inflection points, whatever, where it's pointed in one direction or another, but no one really knows what they mean while you're in them.Michael Jamin:Yeah, yeah. It's so, so smart about real estate. I'm still hung up on that, and I know this is not a podcast about that, but in a way it is. It's a podcast about having your fingers in many whatever it is, pots or something. Pies. What is it? I don't know what the expression is.Jonathan Collier:It is generally pies.Michael Jamin:Is it? What about a pot pie, like a chicken pot pie? It's generally pies, you said, man. So, okay. So that's kind of what you're taking out there is you're working on, and how often do you meet and do you work on it?Jonathan Collier:Oh, we meet every day really? More or less every day. I like to work for about three or four hoursMichael Jamin:In person. You meet?Jonathan Collier:No, we work on Zoom. And I don't like Zoom rooms, and I've been in some of those, but I like working with just one writer on Zoom, if you know them Well, it's fun. I mean, I found that in a regular room, and I'm sure people have told you this on your podcast and otherwise that, especially when you're No anything character based, any show, if it is not character based, the fun of it really is. And a lot of the creativity comes from what's not going on in the room. It comes from walking to lunch. It comes from Brow Cup coffee. It comes from killing time doing something else on the lot or your office. And that's when the ideas kind of come out of you. And you don't get that on Zoom.Michael Jamin:No, you don't. I wonder. Yeah. So was never Back. The rooms never got back. The last show I was on, it was still Zoom. Have you gone back in person?Jonathan Collier:No.Michael Jamin:No. Isn't that weird?Jonathan Collier:Really? I mean, I helped out, I did some punch up on a movie, and that was in person and on some punch up on an HBO series. Really? That didn't go, but that was whatever, a mini room. And those were both in person, but they were small and they were limited duration. So like a full functioning show in person. I have not done since theMichael Jamin:Pandemic. I wonder. Yeah, I wonder. They're just trying to save money. I don't think they're about saving lives. I think it's about saving money.Jonathan Collier:I think they're saving money. I think that sometimes one thing they found during Zoom is you get to writers in different cities. And so if you have writers in different cities to even the playing field, whatever, everyone's on Zoom rather than someone being in New York and someone being in Seattle and someone being in Los Angeles. But I certainly enjoy and benefit from the physical presence of other writers. It's hard enough to do it much easier and more fun when you're with other people.Michael Jamin:For me,Jonathan Collier:I have worked with writers who love being alone doing it. They have an entirely different experience and approach to it.Michael Jamin:Well, a lot of it's about the commute to work. You're probably central.Jonathan Collier:I'm fairly central, but I know people who actually, they don't want to be in a room. I've worked with wonderful writers who would much prefer to be alone and knock it out.Michael Jamin:Do you like going, working on set? Do you like being on set?Jonathan Collier:Yeah, I do. I mean, I think it depends. Every set has its own character politics, and it's not particularly fun being on set if you have a difficult lead or whatever, if there's something going on there or if there's tension between the stars or if there's, there's any number of ways you can have tension on the set. By and large, I've been very lucky. They've been good sets, and it's been fun. And also, it's the last step and whatever. One thing you realize on the set is when you spend significant time on the set, you realize how many people are really offering the show that you may have ridden,Michael Jamin:That you may have, I'm sorry, what?Jonathan Collier:Your name is on a script, but everyone on that set, hair and makeup, your whatever, your director, everyone has your camera operators. They're all helping create that show.Michael Jamin:Yeah.Jonathan Collier:Writers in their own way, and they're adding elements to it.Michael Jamin:Yeah. And I know I have to ask this because we have so many fans of The Simpsons, but what was that whole experience like for you? Because you were there in the early days?Jonathan Collier:Fairly early days. It was really, first of all, it was a huge break in my career that was good for me. I didn't have my first child until very late in my stay there. And that changed everything where suddenly, oh wait, sitting here with our comedy writers till 1130 at night might not be as energizing and fun when you have a baby to get homeMichael Jamin:ToJonathan Collier:That you want to see. So the hours were fairly brutal back then, but I still wouldn't trade it for anything.Michael Jamin:I can't imagine, though, that the hours were like that now, right?Jonathan Collier:No, they're fairly from what friends, were still there. And the hours are very sane now. And they're generally home for dinner.Michael Jamin:I mean, that's so interesting is that they've made a career that show's been on 30, what, 35 years or something?Jonathan Collier:Oh, yeah. And they can still turn out some terrific episodes,Michael Jamin:But it's a career. Your career, okay. You might as well be working at Exxon. That's your career. You get a gold watch and then that's you're done.Jonathan Collier:When I left, it was after season eight, and I thought they were trying to get me to go to King of the Hill, and I had whatever, I had the chance to stay at Simpson's. And I thought, well, there's no way it goes past season 10Michael Jamin:Or any show goes past season 10.Jonathan Collier:It just doesn't happen. And so I left. I thought I kind of felt badly leaving, but I thought, what much better do you want to show with some life in it?Michael Jamin:Yeah. But then again, it's also these people that's, they have job security, which is unheard of in Hollywood.Jonathan Collier:It is absolutely unheard of. And no, actually, that's one of the great gigs to have right now.Michael Jamin:Yeah, yeah. For sure. For sure. I know you got to go. We talked about this earlier, but I want to thank you in person as we want to hang up and then briefly thank you, and then I'll let you leave.Jonathan Collier:Oh, thank you for having me. This was really fun.Michael Jamin:This is, honestly, it was so interesting catching up and just hearing your perspective on all this. And yeah, you're going to be our, if the show ever goes, you're our first hire to make a procedural. I don't know how to make, I don't know how to do any of this. Oh, thank you. Yeah.Jonathan Collier:Are we on air now or are we recordingMichael Jamin:Still? Not yet. I'll sign off and I'll stop recording. Okay. Okay, everyone, thank you so much. That was John Collier. Great guy. Okay,Jonathan Collier:Everyone. He promised me a job on air. You heard it.Michael Jamin:I did say that. Yeah, but there's always got to go. That's a bigger, so it's an empty promise. So, all right, everyone, thank you so much. Go. Yeah. A paper orchestra dropped this week, my new collection of True stories@michaeljamin.com. Go check it out. Alright, everyone, thanks so much. Until next week. Keep writing.Wow. I did it again. Another fantastic episode of, what the Hell is Michael Jamin talking about? How do I do it week after week? Well, I don't do it with advertiser supported money. I tell you how I do it. I do it with my book. If you'd like to support this show, if you'd like to support me, go check out my new book, A Paper Orchestra. It asks the question, what if it's the smallest, almost forgotten moments that are the ones that shape us most? Laura Sanoma says, good storytelling also leads us to ourselves, our memories, our beliefs, personal and powerful. I loved The Journey, and Max Munic, who was on my show says, as the father of daughters, I found Michael's understanding of parenting and the human condition to be spot on. This book is a fantastic read. Go check it out for yourself. Go to michael jamin.com/book. Thank you all and stay tuned. More. Great stuff coming next week.

How about when someone student teaches in a town and then moves back because the town is so awesome!?? Well, that is pretty the story of this past coach. Not only was Jodi a coach in McCook, but she was also a collegiate athlete at UNK, or the name it was prior to that... Kearney State?  Great conversation and we want to thank Jodi for taking the time to come be on our podcast!  Also, thank you to our sponsors; Wild Ass Soap Co, Joltin Jo's and El Puerto!  Shop here >>>>> SHOP WILD ASS SOAP Until Next Tuesday,  Hayley & Lena 

Ya mans Dj Cool Breeze back with the 1st installment of the Breezecast for 2024. This year has been a doozy with only a week going by with the Stanley cup, swag surfing in church and of course Katt Williamns and Unk.

From Wichita Heights to UNK to the Gopher RTC, Daniel DeShazer has seen his share of success. At last weekend's US Open in Ft. Worth, the 2011 Heights grad qualified for the 2024 Olympic Trials by placing in the top five at the Open. DeShazer finished in fourth-place at 57 KG

The Furbie Orchestra - "Takes Over" [0:00:00] Todd Rundgren - "Intro/Breathless" - Something/Anything? [Todd demonstrates all the terrible things that can go wrong when making a record] [0:02:04] Johnny Burnette And The Rock 'N Roll Trio - "Train Kept A Rollin'" - Tear It Up 17 Wild Rockabilly Classics [Did Paul Burlison really take one of the tubes out of his amp in order to get this beautifully broken and dirty sound??] [0:05:28] The Creative Arts Club of The Saint Matthew's Lutheran Church of Jersey City - "Scratching Rapping Rappy Rap" - Live on WFMU! Studio C! [0:12:20] Christian Marclay - "Guitar Drag (excerpt)" - Guitar Drag [0:15:52] Christian Marclay - "Jimi Hendrix" - More Encores (Christian Marclay Plays WIth The Records Of…) [0:17:58] The Doors as unintended - "Hello, Oswald About You" [0:22:04] Homer Dudley (Bell Labs) - "The Voder (1939)" [before it became the vocoder and wrecked a nice beach] [0:23:20] John Larry Kelly Jr and Louis Gerstman - "IBM 704 Sings Diasy Bell, 1961" [0:30:06] Kraftwerk - "Tanzmusik (remixed)" [0:32:34] 2 AI Chatbots - "Can't get it right" [0:34:18] Another AI Frank Sinatra - "Creep (Radiohead Cover)" [0:36:55] Happy Valley Band - "In The Air Tonight" - Organum Perceptus [humans reinterpret algorithms attempting to interpret humans] [0:45:34] Unk. - "The Talking Car (1953)" [0:42:35] Unk. - "Hijinx" - Great Phone Calls! (V/a) [0:45:05] AI Jukebox Frank Sinatra - "Hot Tub Christmas" [0:49:01] Ray Bradbury - "Dial Double Zero" [0:52:09] Dave - "Takes out HAL" [0:53:59] Ace Cannon - "Blues Stay Away From Me, losing steam" [0:55:57] https://www.wfmu.org/playlists/shows/134363

Doug & Brandon talked with Tri-City Storm coach Anthony Noreen. Joe Bartel answers your fantasy fb questions. Kearney High and UNK alum Cassidy Stelling talks about her work with the Cleveland Browns.

Doug and Brandon talked with UNK football coach Ryan Held and Hastings Broncos football coach Matt Franzen. Morning show host Ravi Lulla pops in.

Did you know you can book a FREE appointment with a Success Coach here at UNK? Listen to an interview with Tia Pritchard to learn more about how success coaches can help you as a student, what success coaches do, and how you can become a success coach. To book an appointment with a success coach or to learn more, visit https://www.unk.edu/offices/learning_commons/student-success-coaching.php 6 Week Survey - https://bit.ly/UNK6Survey23 Contact SFT at 308-865-1603, sft@unk.edu, of @UNKSFT on socials!

Doug & Jim are live at Cunningham's on the Bricks taking to talk with Bob Jensen of Huskerland Prep Report. UNK soccer coach Rob Breto and Former Ansley coach Pat Hoblyn as her '73 team is inducted into the HS Hall of Fame.

Doug & Brandon talk with UNK football coach Ryan Held and Hastings College head coach Matt Franzen as they hit the road this weekend. Grand Island volleyball coach Marcus Ehrke talks about his top 5 Islanders.

Doug & Jim talked with Mike Sitorius of the Bronco '89 men's BB team. UNK fb standout Mike Miller and women's BB star Heather Steffen. Pig Skin Pick 'em and Jimmy's Selections to win our ESPN giveaways.

Doug and Jim talk to Robin Washut of Husker Online. Bob Jensen of Huskerland Prep Report. UNK cross country coach Brady Bonsall.

Michael & Jim talk to UNK head VB coach, Rick Squires, about their recent games and upcoming games. Bob Jensen stops in to discuss central Nebraska's high school FB teams and what to potentially expect for playoffs.

Doug and Brandon talk to UNK head FB coach, Ryan Held, about preparations for their matchup with Pittsburg State on Saturday. Hastings College head coach, Matt Frazen, recaps thier win over Jamestown.

Home Run Inn is a family owned & operated establishment with nine restaurants throughout the Chicago area. They've been making pizza since 1947 and began creating and selling frozen pizzas for grocery store distribution nationwide in the 1960s. Dan is the 4th generation leader of Home Run Inn Pizza. He started in the family business at the age of 13 as a busboy. Home Run Inn's signature square-sliced pizzas originated in the 1940s when the tavern would slice the pizza into small sample-sized pieces to entice customers. The restaurant's frozen pizza was born after a regular customer used to request par-baked pizzas to take to his summer home in Wisconsin. Home Run Inn Pizza has a synergistic relationship between the restaurant brand and the frozen brand and doesn't view the relationship as cannibalistic when it comes to sales for either brand. QUOTES “Everyone who has a restaurant wants to get into CPG. They want to put it in grocery stories. They think it's easy to do CPG.” (Michael) “Our first distributor was our bartender. He would take pizzas after work, walk them down to the corner grocery store and pick up the cash the next day.” (Dan) “Our frozen pizza production facilities model and mirror what we did in the restaurants. My uncle would say, ‘The reason we make it like that is because that's the only way I know how.'” (Dan) “Pizza is like sex. It's all good, but some is better than others.” (Michael) “The (Home Run Inn Pizza) restaurants drive brand awareness on the marketing side for our frozen pizza.” (Dan) “A brand is a promise. Many times, an agency is hired to create that story or build that authenticity. What's beautiful about what Home Run Inn Pizza has, is that (story) is already baked in.” (Michael) TRANSCRIPT 00:00.22 vigorbranding And with some great guests and so I thought well we should keep it going. It's good for social media. It's good for you know it's good. So I mean you know I'll be honest've I'm only done a few of these but it's been fun and you know I don't know it's just ah, you know the guys do a great job. So it turns out all right? yeah. 00:06.19 Dan Costello Um, yeah. 00:16.98 Dan Costello Um, cool, Awesome. Look forward to it. Don't give hi. 00:19.29 vigorbranding Yeah, yeah, yeah, know yeah this will be this will be a lap for you I mean you know it's just just like your story and I mean it sincerely I mean great story, great family. Great product. It's just you know it's just it's just super cool. We got a guy here working the production Robert who you're already his fan. He's a huge fan of home run his friends. 00:28.80 Dan Costello Gun. 00:36.54 vigorbranding Took him there and he you know is one of his best buddies is out there archer ra and thirty first street with archer a thirty first yeah Yeah, so yeah, yeah, so yeah, yeah, heyan on one thing we're you know can keep casual and loose. We're already kind of rolling here. Um, just 1 thing he got to do once we kind of finish up the convo. 00:42.27 Dan Costello Ah, okay, nice Robert very good. 00:55.40 vigorbranding We just gotta have you hang on the line thus til your tilll your file kind of uplis what locally so we' probably just got hang out for extra 10 minutes when we're done reporting just to make yeah just to make sure everything you know gets off load quickly and everything everything like that. Okay, we're wrong. So guy you're ready cool hi. 01:02.40 Dan Costello At the end of it. Yes, yes. 01:12.79 Dan Costello Um, new promise. 01:14.91 vigorbranding Well again, this will be fun casual tell stories. Enjoy it. It's all good. So I'm I'm ready when if Dan's ready if you're ready Robert yeah, we're good to go best all right. all right 01:24.43 Dan Costello Hi whenever you're ready I'm good Mike. 01:31.36 vigorbranding Hello everyone I am joined today by my good friend and our guest Dan Costello Dan is the Ceo of home run in pizza in the Chicago area now home run in pizza says a lot right there Dan You want to say hello and give us a little backstory. 01:46.66 Dan Costello Hi guys mike good to hear from me again. Yeah so home run in is a family owned pizza establishment in the Chicago area. We have 9 local restaurants including one that is a partnership in midway airport. We've been in business since nineteen business started in 1927 and pizza business started 1947 and we also along with the restaurants we have frozen pizzas. Ah, in across the country. So we're nationwide with various retailers like Albertson Safeway and they were regional with other retailers like Walmart and um and Kroger and then you know find ourselves in the southeast southwest and covering coast to coast. So. That's the core of what we do. 02:33.18 vigorbranding Yeah, it's it's ah it's it's an amazing story and so it's super near and dear to me, not not only your friend but with Vigor we're we're obviously really passionate about restaurants and restaurant brands. But. Quench another company we own and have started. It's all cpg so you cover both worlds. So this is really super intriguing and as I said near and dear to my heart. But let's talk about how did you get started? Yeah, ah, you're a bus boy at age 13 you would talk a little bit about the the early days of of Dan's career 03:00.41 Dan Costello Sure, um, so yeah, so I think I said a fourth generation. So it's family business so we grew up. We grew up in it. We were encouraged especially very early to come into the business. So I you know I started when I when I was 13 I started. As a bus boy at our original restaurant on thirty first street on the on the southwest side of Chicago there store still there. It's doing really well so grew up on the restaurant side of the business. So that's back in the oh there's probably back around 1984 1985 and my uncle who unfortunately no longer is with us. That's when he really started making a big push to try to take our restaurant product into the frozen ah retail section of the grocery stores. So. He was kind of the driving force behind that 1987 he built our first factory which is behind that original restaurant. Still there today. We still use it. We have a main facility now out in the suburbs of Chicago and Woodridge Illinois but that's ah you know that was kind of the the advent of the frozen pizza goes back. You know quite, it's grounded in the roots of our restaurants you know making par big pizzas for people cooking them halfway people taking them home. So my uncle is just kind of like we got to figure out how to how to do this on ah on a grocery type scale. 04:26.53 vigorbranding Very cool. So okay, it says on here. You're also sausage grinder now some would consider me a sausage grinder my role now but you can talk a little bit about that you started as a kid. You're a sausage grinder this is the sausage thing um from what I understand pepperoni is the number 1 topping in the United States except for. 04:32.37 Dan Costello That's a question. 04:43.31 vigorbranding In Chicago. 04:44.18 Dan Costello Chicago Midwest maybe Milwaukee too I'd have to check with the people there but we know in Chicago the number one pizza dock and sausage. It's it's ah yeah, it dates back I mean it's his historical I mean we just got a lot of ah eastern european that settled here they they went with sausage. So um. 04:48.88 vigorbranding Yeah, yeah. 05:01.70 Dan Costello Yeah I mean we did everything from Scratch. We'd make our dough. You know we blended our sauce and we would one of the jobs I had as a teenager which was Definite. Weve had a butcher shop I worked in the butcher Shop. We'd get In. We'd get in pork and we'd have to take the bones out So and then we'd we. We'd cut it and then we'd. Grind it. So I Guess yeah, it's sausage Grinder. You know that was that was a job in the past. 05:25.88 vigorbranding So I love some of the the history of it I mean it was started in the restaurant I mean I think you told me the story and I've I've noticed it before I knew you would you know go round pizzas but somehow you guys decide to cut them up in little squares. Why why did you do that. 05:42.30 Dan Costello Yeah, so the history on that is you know so my grandfather got out of the war. Um, so nineteen circuit 1945 right and he gets comes back and he's looking for a job and he was you know he's a mechanic by trade. 05:59.10 Dan Costello But he couldn't find he couldn't get a job so he went to work from my motherin-law who owned a bar called the home run in and so he's working at the bar for you know a couple years and he had he he had come. Ah, you know he's from italy from bar italy so he has you know a version of pizza my grandmother encourages him to. Show it to my great grandmother so they start making it in the restaurant and giving it away to get people to come in to drink and um so what they did is they cut it into small tiny squares. That's why Chicago tavern pizzas is cut in squares this listen. You know from our perspective this is how it started for us because they needed it to fit on a cocktail napping. They didn't have plates. They didn't have China they they weren't a restaurant. They were a bar they were just trying to so they're just trying to get people to yeah have a little snack by another beer so that is why our pizzas are cut into. Tiny squares and a lot of the pizzas in Chicago because that's how it was introduced. It was introduced as this we're one of the first pizzas in Chicago we started in 1947 we believe that you know like there might have been another 1 or 2 competitors starting in 44 45 but that's how it came to be for us cocktail mac and head fit. Had to give it away. 07:16.19 vigorbranding That's fantastic. Can you tell tell me the story because again, it's such a cool history. So your Uncle's in the pizza shop talk about how you got into the cpg site the frozen pizza I mean that's like everyone's dream whoever makes or has a restaurant. Ah you know they want to do a dressing. They want to put it in the grocery stores everybody thinks it's. Easy to jump to cpg? How did it all start with you. 07:36.70 Dan Costello So I mean if you really go all the way back. It probably goes the story goes back to the 50 s for us where a customer comes into the restaurant. Um, so my uncle's young at this point and he's just probably hanging out and. The the gentleman comes in and he he wants a pizza and he wants it to bake bake it halfway he tells my grandfather so we call that par bake today you guys just like bake it halfway my grandfather was he said why? Why do you Why don't you want this cooked all way and the guys this was our first frozen customer he goes I want I take it home. I'm going to put it in my freezer my icebox right? and he goes I spend the summers up in Wisconsin so he goes I want you to make me a dozen so I have them for the summer up in Wisconsin and he goes and so our original frozen pizza was ten inches because a ten inch pizza would fit in an icebox because it wasn't freezers back then. So people had ice boxes so that I think my uncle saw that so then the sixty s come around and you know actually we had ah bartenders like hey why don't we make more of these and I'll on my way home I'll stop at the corner grocery store I'll drop them off. And then I'll see how many they sell and on my way back to work the next day I'll pick up the cash and how many they sold and I'll bring it back so that's even our first distributor was our bartender he would take the pizzas back to work. He'd walk him down of the corner grocery store pick him but pick up the cash the next day bring him back. 08:58.73 Dan Costello So my uncle's growing up in the 50 s and sixty s watching this and and restaurant expansion happens in the seventy s he's working on that and he he just has this just this vision that hey there's probably a better way to make these pizzas freeze them. And get him into the local grocery store so he really started investigating that probably in the 70 s and then in the eighty s he starts talking to the local groceries here which back then it was Dominic's and jewel jewels still here. Dominics is no longer here. Um, but those were the 2 big grocery brands. 09:26.98 vigorbranding Straight. 09:34.97 Dan Costello And he starts he starts selling them and he's then starts figuring out how to make it and the only way he could he knew how to make it was to make it like we made in the restaurant which was to make it in this parb bake format. So he'd make them in the restaurant. He'd put them in the oven. He'd parb bake him he'd throw them in the freezer. He'd wrap him and then he'd start selling in the grocery store. But year over year he just tried to figure out how do I do this better How do I get automation in this. How do he so he had to learn this whole thing. So our our frozen pizza production facilities really model and mirror what we did in the restaurants all these years and my uncle would tell you today if he was still with us. He said the reason we make it like that is because that's the only way I knew how to do it. So yeah. 10:13.92 vigorbranding That's awesome. Yeah, and I was fortunate I was actually with you on a tour you gave us a tour and I was able to try it right there par baked and it was delicious then we actually compared went to the restaurant and compared a frozen to the restaurant pizza and I I say this because it's True. Um. Was almost as good and I mean almost as good which I think is says ah a lot. Everyone loves Pizza. You know I've got this terrible saying that that pizza's like sex. It's all good somes better than others right? So I Just think ah ah that that I was amazed how close and how good the frozen pie was and I mean I just was it was it was tremendous. 10:41.78 Dan Costello So let. 10:48.80 Dan Costello And the process real similar so he I give me like he had a very he had a very clear vision on how he wanted to do this and yeah, he spent a lot of years Bc you know equipment had to be developed over you know back in the 70 s and eighty s in order to do this and he was. 10:51.00 vigorbranding Um. 11:05.42 Dan Costello He was integral in working with people and saying this is what I needed to do? How can we do this and you know got us to where we are today. So it it positioned us really well and you know so we have a healthy restaurant brand and now we have a healthy Cpg brand and you know the restaurants really drive that brand awareness in the marketing side for the frozen pizza. 11:11.28 vigorbranding Meet. 11:24.17 Dan Costello That's what why? that's what makes us a little different than a lot of our competitors you know majority. You look at the competitors and in the freezer case. There's really only 1 or 2 that have restaurant background and roots of California pizza kitchens one and that's about it. You know you can find a couple regionals here and there. But. 11:36.74 vigorbranding In this. 11:41.72 Dan Costello There's not a lot of people who do both. 11:43.83 vigorbranding Right? And with all due respect to California Pizza shouldn't really come from California right? It just doesn't feel right? Yeah, yeah, yeah, yeah, it doesn't feel right? Um, but I mean how but so talk about the the relationship between the restaurant and the frozen product. The cpg product. 11:46.28 Dan Costello I That now you yeah have me way. Yeah will be kind. We'll be kind right? so. 12:02.00 vigorbranding Ah, one drives the other the other drives the other I mean you know it's ah it's ah it's a neat thing because a lot of people have one and they want the other and somehow it's just kind of organically happened with you. 12:10.10 Dan Costello Yeah I mean again, it's it's the way that the business grew I mean we call it our flywheel now you know, really these restaurants you know we started in 1947 you know in today we feed we feed over two and a half million people a year out of our restaurants. 12:25.68 vigorbranding Well. 12:27.81 Dan Costello So You know for us, it's It's if if the most you know, Um, if the deepest level of connection with somebody is like is that type of taste experience. It's a really hard. It's a really difficult marketing um to to duplicate you know. With just pure dollars and say hey try Myself. We're actually feeding like our marketing is feeding people and having them talk about the product and enjoy the product and having create these great experiences at our restaurants which is why we do a lot of a why the restaurants allow us to be parts of the community. You know you know once you're in a restaurant. Yeah we can. We can. 12:47.40 vigorbranding No. 13:03.63 Dan Costello Work with your local lily we can talk to you you know with your school. We can. We can be part of the community which then gets people to understand our brand nor our brand trust our brand and then that trust we we know translates to when they're walking down the frozen ile grocery store. So the synergy there. A lot of people ask us like well doesn't the restaurants hurt the frozen with the frozen hurt the restaurants but we don't see it like that at all, we see it very very synergistically and I you know thankful that our our product translated from a restaurant into a cpg brand. Um. It's a hard thing to do and I know like you said like I've learned from you a lot of people. This is what everybody wants, but it's not an easy trick right? It's very difficult to pull off so I'm sure timing had some of 2 for us I mean we each Joe was an early adopter and moved down this early in the in the career and the life the life cycle of homer in. 13:46.62 vigorbranding So I. 14:00.81 Dan Costello So I'm sure that helped I think the fact that it's a good product. It's a really good product helps I think that we're dedicated and our teammates are dedicated to making it the way we do and to be parts of the community that helps so it's all these pieces have to come Together. You know so you can gain trust with the customer so that they'll they'll continue to invest in you. And continue to purchase that product So That's where it's um, that's how I see him working you know the the parts of our business they're they're complimentary and they both depend on each other. 14:23.73 vigorbranding Little. 14:29.68 vigorbranding Yeah, it's It's very I think it's a very pragmatic way to go about I think it's smart it just they just should feed literally no pun intended off of each other because they're both great brands and the the restaurant might have more history but because the history it allows that. That flywheel if you will to to capture the cpg side and again, yeah, then the product's great so you get the product in people's mouths and the rest is is History. You talk a lot about your uncle and obviously 4 generations of family owned and operated how important is family owned and operated for the brand. 15:06.39 Dan Costello I think it's I mean it's really important I mean we're very proud of it. Um I know the the my brother and my cousins that I work with there's a lot of pride I mean we grew up in it. So it means a lot to us. You know when we don't. Do a good job and we hear from our customers take it very seriously. Yeah I think you can you don't have to own something to you know to care for it that way. But I think it certainly doesn't hurt. You know that we're very invested in it. So it's important to what we do who we are. It's important to our teammates I think our teammates enjoy and like knowing that we're here and that we're involved that we're not absent owners I think that's a really important cultural aspect of a family business if you can be ah, a present owner. Think that makes that's meaningful to the people that are helping you build the thing you know we can't do this without our teammates and we got over 500 and um I kind of view it for us is that we owe it to them to be present and in the trenches with them as we can as we do this every day. 16:14.36 vigorbranding Very cool I mean you know people always say when you own restaurants and restaurants are volaging in my family and it's like you've got to be there right? And then you know couple that with a brand you know when I put my I'll say my marketing hat on a brand is a promise right. And you know, many times an's hired to create that story or try and build that authenticity and what's beautiful about what you have is. It's already baked in I mean again, just right there family owned and operated everyone Cares. It started with the restaurants. There's a story a history a reason for being. And then it just kind of goes from there. It's just so really a natural ah concept and it's It's just it's just Wonderful. We talk a lot you know about controlled expansion for any brand. Um, what are some of the mistakes that you've seen pizza franchises or chains making they're popping up everywhere. Um, when expanding it to say new markets Or. Maybe a new way of doing the same thing or new Concepts and and maybe hit a little bit about what what are your thoughts on expansion I Mean do you have anything that you're looking forward to in the future. Is there anything that you have in back your mind or anything you want to share. 17:18.72 Dan Costello Yeah I mean I think you know we've made plenty of mistakes I mean some of it is. It's you know the the world's changing and how people are using restaurants is changing. So I think you have to be in tune with that like I'm not We're not that interested in open up the 250 see pizzeria anymore like we did back in the 80 s and 90 s right. Have to pay attention to that and sometimes you're a little slow to to identify that trend I mean even though it's been coming for a long time like we're recognizing now for us to grow our restaurants. Um, you know we have to do it differently than what we than where we came from I think you know overall I've always been confused. When I talk to people that are in there the the restaurants side of the business particular and they tell me they're going to a new market and they're gonna open up 50 stores and I'm like that's great, but like like in 2 years or 3 years and like but how do you know? they're gonna work like you know for us, we probably take a much. This might be part of our company culture and history I mean look we've been in business since you know the 1947 started making pizzas and then actually the bar business goes back to 1927 so I just will probably take more of a cautious approach like open up, you know 1 to 3 stores and how they work. 18:19.56 vigorbranding I purpose. 18:32.64 Dan Costello Yeah, how how you doing I Just I've always been fascinated people open up. But again, it's a it's the it's probably most of these are franchise systems are looking old. They have different. They have different desired results than we do and different desired outcomes right? So you know our desired results is when we go to a new market is. 18:38.35 vigorbranding Yeah, yeah. 18:50.88 Dan Costello Is this restaurant going to synergistically support and facilitate growing our frozen Cpg brand and if it doesn't do we need to do it. You know so we have those type of conversations all time because you know the frozen the frozen brand's growing. 18:59.67 vigorbranding Um, right. 19:08.21 Dan Costello And the restaurants we've been a little bit more stable in the last couple of years just trying to get through this pandemic and get through hiring but we're looking at some opportunities where we think we can go to other marketplaces outside of Chicago and do the same thing we did in Chicago by tying our frozen business in our restaurants together. 19:24.87 vigorbranding Love it. 19:27.19 Dan Costello The the biggest kind of the biggest thing we want accomplish is build I Like how you said it earlier a few minutes ago that you know Brand is a promise right? and so that's what we want to do we want to make sure that our brand is building trust with our consumers right? It's a promise to them. So for both the restaurant and the cpg side. So I Think. You know with expansion too like what are you gonna do differently what?? What's the value proposition for people and what value are you going to serve for them and we want to just be in that Position. We're one one of the only pizza brands that we can help you whether you want to come out or you want to stay home or can be there for you right. 19:59.88 vigorbranding And you nailed it to I obviously your goal is not to slap a sign up in every town in America and just ah pump stuff out. It's not a franchise. It's not ah, it's not you know these are company-owned stores for lack of a better word and. 20:03.60 Dan Costello Somebody else doing that. 20:17.95 vigorbranding And I Also think it's really really smart How you look them out as as Marketing. Ah how how they play off each other for the frozen side I think that's ah, a really smart way to go about it. I Love that concept. It just makes to me. It makes all the sense in the world. Um, so okay, I'm going to ask you some a couple questions here and hopefully these these answers don't get you in any trouble. So. There's very very difficult high level pizza questions. Okay pineapple and pizza. Yes, or no all right. 20:36.19 Dan Costello 5 20:43.55 Dan Costello Now Warm pineapple This is gross I'm sorry yeah. 20:49.49 vigorbranding Ah, ah feels feels a little California doesn't it all right dipping pizza and ranch dressing. Yes or no I love it. That's right thoughts on white pizza. Okay. 20:55.21 Dan Costello Now is the cross isn't any good. Yeah, yeah. 21:07.39 vigorbranding Deep dish pizza is that still pizza tough one. 21:13.12 Dan Costello Yeah, sure I think so I'm from Chicago deep dish pizza's pizza. Yeah yeah, yeah, ah, 2 3 times a week 21:13.53 vigorbranding Yeah I was gonna say you could alienate some locals if that one that's a little tough and how often do you eat pizza. Nice and and show he's on pizza you know is that something? Yes, yeah. 21:28.50 Dan Costello Not for me, It's not for me. Yeah, not a lot of people in our market. Do it? Um, but yeah, we we have a little bit of it. But this not much I don't see a lot of it in our stores. 21:39.80 vigorbranding Yeah I think I was like ah more of a big East Coast thing and I felt like it was ah you know, maybe a whole generation ago I remember doing it I remember hearing about it I actually ordered one one time and I love pisa it like 1 of my favorite things in the world was open a box of fresh fresh pie and I did it 1 time and with anov I thought this week exciting. Want to try this. Was god forsaken and I actually like ancho he so I was like no way ever again. Never again. So. 22:00.35 Dan Costello Yeah I just I don't see it a lot I'm not seen it I'm not seeing it come up at that much I mean even when I was you know working in the restaurants every single day small percentage. Yeah. 22:13.43 vigorbranding That's funny all right? So my very last question I'm gonna actually take pizzes off the board here I don't think he should be allowed to say that or answered with that answer. But last question if you had 1 final meal. What would you eat where and why. 22:29.14 Dan Costello Oh man, what would I eat where and why? um, she's I've had that's probably a question I think if you ask me I it probably changes based on my time of year my mood and whatnot. But I think at the end of the day. Unk go with a steak right? You know I'm gonna go with the classic of you know, great steak and steak and fries right? not working I have that I'm not a hundred percent sure we got a lot of choices in Chicago. Um. 22:47.22 vigorbranding This is. 22:54.12 vigorbranding Nice there you go. 23:02.20 vigorbranding Open. 23:02.74 Dan Costello Gibson's comes to mind is one of those a place that just never disappoints. There's this place ah down the city called the vets beef just fantastic. Great owner operator there. So I think those would be a couple things that pop in my head about where I might want to spend a last meal soly I don't have to do that anytime soon. 23:20.49 vigorbranding I Hope not I hope not any last things anything else you want to say anything you want to leave us with. 23:21.36 Dan Costello Night map. Yeah. 23:29.60 Dan Costello Ah, well one and this is fun then really appreciate you having me on it. This is I think for anybody listen this first time ever been on podcast. Hopefully I did. Okay so yeah. 23:35.51 vigorbranding He did. It was fantastic I thought it was great and I I Love you know you one of my favorite people and I always enjoy talking to you So it's a layup right? It's just easy. 23:43.49 Dan Costello Yeah, this was a lot of fun. But yeah I to anybody listen keep going out to eat right? Restaurants and grory stores need you. So yeah, we'd love to keep love to keep serving it. You got Mike. 23:51.48 vigorbranding It's right, very cool. Fantastic Dan. Thank you so much. It was a pleasure.

UNK set a Division II attendance record last night in Kearney.

Todays RGT goes out to UNK"Worrying is like paying a debt you don't owe."Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Finding a mentor doesn't have to be hard, and the college environment can make it easier. As students, we have easy access to staff and faculty. Upperclassmen also make great mentors. Resident Assistants are also there to provide support and connect you to resources, and you live with them, so they're very easy to reach out to. If you're thinking yes, I need/want a mentor, but you're still unsure of how to find one or still nervous about going out and connecting with someone, I have a great program for you: the Loper2Loper mentoring program. This program, which is run out of the Office of Student and Family Engagement, pairs students with UNK staff/faculty who they can use as a mentor. If you'd like to stop in and say hi and learn more about Loper2Loper or any of the other first-year programs we run, we're located in the Nebraska Student Union within the Office of Student Engagement.

Merriam-Webster's Word of the Day for May 9, 2023 is: unctuous • UNK-chuh-wus • adjective Unctuous is a formal word used to describe someone who speaks and behaves in a way that is meant to seem friendly and polite but that is unpleasant because it is obviously not sincere. It can also mean “fatty,” “oily,” and “smooth and greasy in texture or appearance.” // Politicians are often at their most unctuous during election years, full of empty promises made solely to win over certain voters. // Braising chicken thighs with their skins on creates a rich, unctuous sauce that can be spooned back over the finished dish. See the entry > Examples: “The fate of a sycophant is never a happy one. At first, you think that fawning over the boss is a good way to move forward. But when you are dealing with a narcissist … you can never be unctuous enough.” — Maureen Dowd, The New York Times, 18 June 2022 Did you know? Nowadays, unctuous usually has a negative connotation, but it originated as a term describing a positive act: that of healing. The word comes from the Latin verb unguere (“to anoint”), a root that also gave rise to the words unguent (“a soothing or healing salve”) and ointment. The oily nature of ointments may have led to the use of unctuous to describe things marked by an artificial gloss of sentimentality. An unctuous individual may mean well, but the person's insincere effusiveness can leave an unwelcome residue—much like that of some ointments.

Tune into the latest episode of Unprivileged Drinkers, while we debate whether or not Media personalities such as Skip Bayless are natural haters or paid actors. Dirty and Unk have a difference of opinion on what they consider a (HATER) while Pootie and Cap kinda reside in the middle of the debate. During this episode we have some Tequila (Milagro), while also sipping the High Noon Tequila Seltzers. Lets us know how you feel in the comments about the topic and be sure to subscribe and comment. UNPRIVILEGED DRINKERS BABY!!!! --- Support this podcast: https://podcasters.spotify.com/pod/show/unprivileged-drinkers/support

Join me and Shelbi Oberhauser to talk all things fitness, mental health, and how the two are tied together! Shelbi is currently enrolled at UNK as she is working towards getting her Masters in Clinicla Mentall Health Counseling and is on track to graduate May of 2024.    If you or someone you know is struggling, Suicide Hotline is 988 (call or text)    Connect with me on Instagram: @allisonlloydfit Follow me on TikTok: allisonlloydfit Apply to work with our team 1:1 HERE For more daily education, join our free Facebook Community      

Der FC Hollywood ist zurück! "Eine Chance für die Liebe" ist dagegen ein emotionsloses Etwas. Manuel Neuer hat für besonders sensiblen Sprengstoff gesorgt. Der FC Bayern ist zumindest verschnupft. Wird Neuer je ins Tor des Rekordmeisters zurückkehren? Wagner und Kleiß mit ihrer Analyse dazu. Was ist in Hoffenheim passiert? War das 5:2 gegen den VFL Bochum wirklich der Grund für die Entlassung von Trainer Breitenreiter? Wie steht es um das Denkmal? Um den Unkündbaren? Kann sich Jürgen Klopp beim FC Liverpool noch retten? Oder muss er nach 7 Jahren seinen Hut nehmen? Dazu erlebt Ihr den Ritterschlag von Mike Kleiß! Sir Thomas verleiht Kleiss den Ehrentips-Doktor. Eine der herzigsten Folgen, seit es „Eier, wir brauchen Eier“ gibt.

Hoch is cool with "Unk" after his apology today but Crowder thinks his outburst at the Lakers - Grizzlies game was unacceptable. 

Here is an episode with not just a PE teacher, but a past athlete. Now Carrie wasn't just any athlete. She is very humble and you would probably never know that she still holds track records at McCook, NE High School and the University of Nebraska Kearney.  Here is a small write up of her accomplishments when she was inducted into the UNK Hall of Fame:  Carrie Hoehner Goltl currently ranks in the UNK career top 10 five different events, holding school outdoor records at 100 meters (11.90), 200 meters (24.27) and the long jump (20-5.25). A four-time NAIA All-American, she was runner up in the long jump at the 1989 indoor meet (19-1) while placing in the top six in the 200 and long jump at that year's outdoor championships in California. Don't forget to follow CCC on Instagram, Facebook and Twitter!! 

Doug & Jimmy talked with Kevin Lofton, Isaiah Stalbird, and Andrew Smith. They talked about UNK men's basketball, South Dakota State's national championship, and the Rumbull in Trumbull wrestling meet.

-It's been an interesting year+ for Coach Held, getting let go from Nebraska, to going to North Alabama, and now the new head coach at UNK…how would you describe the last 14 months of your life?-How much does recruiting change from the Division 1 level to the Division 2 level?-Many people were high on Noah Walters from Lincoln East locally and he played for you at North Alabama…how good of a player has he become?Show sponsored by GANA TRUCKINGAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

-Bob Wager has made 14 straight playoff appearances as the head coach of Arlington (TX) Martin and is well-respected in the state per sources-Nebraska also recently hired another HS coach from Florida—Philip Simpson—who will assist on the DL and also in recruiting. Thoughts on bringing in 2 HS coaches?-Also, Ryan Held officially named head coach at UNK…and Ronnie Green is retiring at UNLShow sponsored by GANA TRUCKINGAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Jerrel Beamon and Raymond Jackson, the comedic minds behind the podcast Unk and Nephew, join us for a late night cast where Raymond Jackson shops for a car, Jerrel Beamon is a porn consultan, and we share in the joys of bombing. --- 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/love-the-bomb/message

Jerrel Beamon comes back for a third time to catch us up on shows, shamelessly plug his podcast (Unk&Nephew), and share an epic shoe-throwing bomb. It's a good time --- 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/love-the-bomb/message

Kat's dope slingin' UNK apparently gives amazing gifts....whoda thunk? Also, he chose the dog over you?  WTF?  Lots of content to dig into today!  Get it all commercial free here!!

Learn more about the importance of wellness and taking care of yourself with UNK's Wellness Promotion and Prevention Coordinator, Jordan McCoy!

The Scribe of the Supernatural himself, Arthur Unk, Head Writer of one of our favorite podcasts, The Grey Rooms, (yes we're talking about The Grey Rooms again) joins the guys to chat it up. We talked about the world of The Grey Rooms and what to look forward to in Season 5 (dropping around Halloween), angels, biblical ghost stories, Nikola Tesla, The Seven Sisters Road, and binaural tones. This was a really fun conversation, and I know we say this all the time, but it really felt like we were just hanging out around a campfire. You know your guest is comfortable (or drUNK) when they take their shirt off for the last little bit. So Hillfolk, choose a door in the Church of Unk if you dare. I mean, you don't really have a choice. Follow Arthur Unk on Twitter @ArthurUnkTweetsCheck out his writing at https://arthurunk.wordpress.com/Please rate and review this episode wherever you listen to podcasts.Reach out to us with your own stories at appalachianintelligence@gmail.comFollow us on Twitter at @AiAppIntelPodFollow us on Facebook at Appalachian IntelligenceFollow us on Instagram @appalachianintelligenceSubscribe to our YouTube channel Appalachian IntelligenceIntro Music - The Colonel - Zachariah HickmanOutro Music - Dark Dream - Brad Hill  Support the show

The schools can also be referred to as Hispanic Serving Institutions (HSI's) by the federal Department of Education. Once a school's enrollment reaches 25% Hispanic students of its full-time undergraduates, it can apply to become a HSI. UNK's undergraduate census from last fall indicates 13% of its full-time students identifying as Latino or Hispanic. The school enrolls 226 more Hispanic students now than ten years ago. Kelly Bartling, Vice Chancellor for Enrollment, said the school could get HSI recognition in 20-30 years, with more concerted efforts.

We catch up with Mr. Mittag as he makes his way to Wisconsin for the first round of Champ Off-road. We talk about why he made the switch from Pro-4 to Pro-2  for the 2022 season and of course we have the infamous Tito After Dark Questions. They're is a cold call from one of our long time and maybe only fan of the podcast and get our takes on UNK and who are picks for the first round in Antigo, Wisconsin.

This episode will be in Spanish! Feel free to check out our Youtube Channel to see the captions in English! ;) Elpidia Novoa-Lentz trabaja en la Universidad de Nebraska Kearney y es la Coordinadora de Promocion de la aplicacion de celular MyLink para Central NE. Anteriormente fue coordinadora Bilingüe en las Escuelas Públicas de Lincoln. Tiene una licenciatura en Trabajo Social de la Universidad de Nebraska en Kearney. Recientemente fue reconocida por su éxito académico y arduo trabajo en UNK con el Premio de Honor Sobresaliente para Estudiantes Mayores. Platicamos acerca del tema de abuso domestico, y si usted o alguien que conoce le gustaria recibir mas informacion, llame al 1-800-799-7233. Le apasiona ayudar a los demás y van a escuchar esa pasion en este episodio! Les presento a Elpidia Novoa-Lentz… --- Send in a voice message: https://podcasters.spotify.com/pod/show/courageousmujer/message

University of Nebraska Kearney Head Wrestling Coach Dalton Jensen joins us this week on ABR to discuss the Lopers' National Championship run. With a rich tradition in Division II wrestling UNK picked up the 4th national title in program history, dominating by scoring a program-record 127.0 points, having eight All-Americans and three national finalists. Stay Connected!!! https://lopers.com/sports/wrestling https://twitter.com/loperwrestling https://www.instagram.com/unk_athletics/ The Airey Bros. IG @aireybros / https://www.instagram.com/aireybros/ https://www.blacksheependurance.com/podcast Premium Content : AB/DC Programming / B-Role & Mix Tapes / Accountability Coaching https://www.patreon.com/AireyBros Value for Value https://www.paypal.com/donate?hosted_button_id=BHCAKFGH6TNF2 Alt Media United ://: https://altmediaunited.com/ Actual Activist ://: http://actualactivists.com/

University of Nebraska Kearney Head Wrestling Coach Dalton Jensen joins us this week on ABR to discuss the Lopers' National Championship run. With a rich tradition in Division II wrestling UNK picked up the 4th national title in program history, dominating by scoring a program-record 127.0 points, having eight All-Americans and three national finalists. Stay Connected!!! https://lopers.com/sports/wrestling https://twitter.com/loperwrestling https://www.instagram.com/unk_athletics/ The Airey Bros. IG @aireybros / https://www.instagram.com/aireybros/ https://www.blacksheependurance.com/podcast Premium Content : AB/DC Programming / B-Role & Mix Tapes / Accountability Coaching https://www.patreon.com/AireyBros Value for Value https://www.paypal.com/donate?hosted_button_id=BHCAKFGH6TNF2 Alt Media United ://: https://altmediaunited.com/ Actual Activist ://: http://actualactivists.com/

This week's episode is packed with soooo many golden nuggets from Drew Zaruba who definitely has a bright future ahead of him. He's a junior in College attending UNK in Kearney NE, owns 2 duplexes, has his Real Estate License and is a part of a $5k Real Estate Syndication mastermind. He found real estate investing after some bad investment choices in the stock market. He's also pro-crypto and is a perfect example of how to combine traditional and "new age" financing to generate the capital needed for purchasing investment properties. Drew's Failing Forward talks about due diligence but then extends to his experience in the stock market and what it taught him. Mind you, Drew has only started his investment journey 2 years ago and has actively investing for only 1 year. Yet, as you'd hear soon, he's on a trajectory that'll propel him beyond the likes of some of the most successful investors of today. whether you're 21 or 41, this episode is sure to wake you up and get you moving towards buying that first or next investment. This is Episode 26 of REIA Radio.You can Join the Omaha REIA at https://omahareia.com/ Omaha REIA on facebook https://www.facebook.com/groups/OmahaREIA Check out the National REIA https://nationalreia.org/ Find Ted Kaasch at www.tedkaasch.com Owen Dashner on Facebook https://www.facebook.com/owen.dashner Instagram https://www.instagram.com/odawg2424/ Red Ladder Property Solutions www.sellmyhouseinomahafast.com Liquid Lending Solutions www.liquidlendingsolutions.com Owen's Blogs www.otowninvestor.com  www.reiquicktips.com Drew Zaruba on Facebook https://www.facebook.com/profile.php?id=100013749556648 Instagram https://www.instagram.com/drewzaru/?hl=en LinkedIn https://www.linkedin.com/in/drew-zaruba-128410217/ Phone Number 402-910-7727Email drewzaruba@gmail.com If you like the content on Omaha REIA Radio, Be sure to give us a review on your favorite podcast platform to help others find us and leverage the knowledge and experience our hosts and guests have to offer. We greatly appreciate you for tuning in and see you in the next episode!! 

Theo and Brendan watch music video's they've cameo'd in, Brendan in MC Hammer's, Theo in Bhad Bhabie's, and introduce brand new segments - Clown my Hound, Chide my Ride & Punk my Unk. They also wonder if Drake is white and talk ribs, drinking "Lean", Tigger, T-Pain, 50 shades of brown, Mel Gibson, riding Lawnmower's, Snack Mates and much more!Postmates - Promo code: KATS2019Hims - https://www.forhims.com/KATSMack Weldon - https://www.mackweldon.com  promo code: KATSWix.com - https://www.wix.com/go/kats Promo code: KATS20Learn more about your ad choices. Visit megaphone.fm/adchoicesSee omnystudio.com/listener for privacy information.