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With just a little over a month away from the 2026 Independent Hotel Show Miami taking place, special guest and President of Staypineapple Hotels Inc., Dina Belon, joins the Suite Spot to discuss the Stayepineapple brand, the independent hotel industry, and what she is looking forward to from IHS Miami 2026! Ryan Embree: Welcome to Suite Spot, where hoteliers check in and we check out what’s trending in hotel marketing. I’m your host, Ryan Embree. Hello, everyone. Welcome to another episode of The Suite Spot. This is your host, Ryan Embree. Back for another edition of season two of our independent hotel show series, where we are getting geared up and ready for that annual tradition down in Miami Beach at the Independent Hotel Show. We cannot wait. We’re gonna talk a little bit about it with our guests. We actually met for the first time in person last year at this event. We’re able to spend some time with her. Dina Belon, president at Staypineapple Hotels. Dina, thank you so much for joining me back on The Suite Spot. Dina Belon: Oh, thank you so much for inviting me, Ryan. This is amazing. I’m so excited. We had such a good time in Miami last year, it was a blast and, uh, talking to you felt like I was talking to a friend. Ryan Embree: Well, I appreciate it. I feel the same. Just honored to be speaking with you here. And I can’t believe we’re here. It’s we’re just months away from the Independent Hotel Show. It’s gonna be bigger, better than ever. We’re excited about it. We’re gonna talk about it. But we did have you on for the first time, so we had the opportunity. Usually, I start these episodes by a little bit of a background and kind of an introduction, but I’m gonna start a little unorthodox today. There was a post that I saw on LinkedIn, which by the way, for our Suite Spot listeners, make sure you say, uh, you follow Staypineapple Hotels and Dina. Great follows on LinkedIn. But there’s an, an article called Everything Staypineapple Hotels Dina Belon Does in a Day. And I thought that was such a cool and creative idea and concept. Talk to us a little bit about how that idea originated and give us a day in life. What is it like to be Dina Belon? Dina Belon: Well, I tried to be very honest. Hopefully it was fun too. I, there’s a lot of humor in my day, and so hopefully that came across. Um, the magazine, uh, that’s a local magazine here in, uh, east, the east side of Seattle and Bellevue and Kirkland area of Washington does those highlights of leaders in the area, um, on a regular basis. So it was fun, uh, a little stressful because you had to, like, take photographs and, you know, kind of just walk through your day. Um, I loved, though, really integrating my pets, because they’re a big part of my life. And so it started off with Molly waking me up at 5:45, which is actually what she does every morning. About 15 minutes before my alarm goes off, my little kitty cat starts yelling at me about wanting water. Um, so yeah, all the way until, you know, 8:00 at night and a lovely glass of wine with my husband. And all the shenanigans in the middle. Ryan Embree: Yeah. And I think it’s so cool because I think it, you know, we obviously work in the people business, right? In hospitality. Uh, we host people from all over the world, all different walks of life. Um, but to see, you know, sometimes, uh, I think right now, especially right now, right, when there’s all this talk of AI and technology and stuff like that, it’s really refreshing to see our industry leaders. And I get that. I have the, the privilege of getting that, interviewing some of the industry leaders when they talk to me about their, you know, beginnings and, and how maybe they started as a bellman or a front desk agent or fell into the industry. And I think the more that we can kind of humanize and show that these are people that really have a true passion for serving other people. Um, and then on the other side of the front desk, the guests that come into our lobbies, they are people too, whether they’re on a work trip, where they’re trying to escape. You know, sometimes it, it’s refreshing to take, take a beat and think about that. And that’s exactly what this article did for me because it is, you know, even though we’re hospitality, we’re in it, the hustle bustle, 365, twenty four seven. We’re still people, right? Yeah. We’re still people with our pets and, and, and our, uh, you know, what we like to do. Um, so it was a really cool, I think, uh, refreshing look. I wa – I definitely wanted to bring that in. Br – um, and, and your love of pets, it goes right along with your brand, uh, Staypineapples Hotel. And, you know, I’ve come to know and love through your content, your keynotes at the Independent Hotel Show, uh, following you on LinkedIn. For those audience members that might not be as familiar, uh, share with us, uh, a little bit about what makes Staypineapple Hotels so unique and one of a kind. Dina Belon: Yeah. So we are the opposite of corporate uniformity, uniformity. Uh, we’re really about, you know, a boutique sp – hotel experience with a lot of personality. Um, so one of the things that we’re well known for is the naked experience, um, which is, uh, a little eye-opening to a lot of people, but all it really is, is a fun, cheeky, which we like to do, uh, marketing way to talk about our bed and our bedding and our linen and our terry is so comfy, cozy and amazing, you’ll wanna sleep naked. Um, so it, and we give you an, a big cuddly robe so that you don’t come to the door naked. Ryan Embree: There you go. Dina Belon: Um, so that, that’s, that’s very indicative of the Staypineapple personality. Um, we’re also, um, not just pet friendly, we’re dog obsessed. Um, so we, uh, really go over the top with our pet program. We have a partnership with Soundz, S-O-U-N-D-Z, uh, that is, um, uh, sounds, uh, in music – Sure. That, um, pets like and that calm them when they feel nervous, um, that is available for guests, uh, at no cost, a 14-day, uh, free trial. And then, um, we have a partnership with, uh, an emergency veterinary, uh, service called Veg. Um, of course, you get beds and bowls and treats and, um, water bottles and poop bags and all kinds of stuff when you bring, uh, your furry friend. Although we’re dog obsessed, we also love kitty cats too. I have two kitty cats and two dogs. So, um, we, yeah, we’re, we’re pretty over the top with the pet thing. And then we have a, we have a number of the properties that have, uh, hotel dogs as well. Um, so one of the management staff ha – brings their dog to work every day and has really become a, a core team member. Um, you wouldn’t believe how many reviews we get, uh, with our, our furry, uh, friends being, uh, listed as their favorite part of the hotel. Ryan Embree: Yeah. I’ve seen them at trade show nows at industry trade shows. Yeah. You’ll have, like, a puppy break. Uh, brilliant. Brilliant. Dina Belon: It’s my favorite thing. Ryan Embree: Yeah. It just gets people in, in, in a happy mood. People love it. So, uh, and, and the focus of, of the dog obs – dog obsessed, um, i- i- is, is so smart. I mean, p – you know, people. We always think about how stressful travel is, obviously, from a logistics and s – and people standpoint, but obviously on our pets too. They’re in a place that they’ve never been before. Um, they don’t know that they’re heading across the country or even down the road. They’re in somewhere unnatural. So that’s really, really cool that you can kind of make them feel at ease there. And, and I’m sure the guest feedback, uh, from that has been really, really great to see. Um, now, you talked about, um, Staypineapple being a, a very unique boutique brand. Um, I noticed one word you didn’t mention in there, which is, uh, independent or non-branded. Uh, you prefer the term unchained. And I wanna explore that a little bit. I don’t wanna give you too much, uh, of a question. I, I’d like, like you to kinda run with that. Why do you prefer unchained to maybe independent segment or non-branded? Dina Belon: So to me, independent, non-branded, um, you know, indicates that we’re small or we’re isolated or, um. And, and I think it’s, um, diminishing to 30% of the hotel sector, which is truly unchained in both term, both ways that that term can be used. One, we are not attached to a chain in literal terms, but we’re also unchained from a limitation perspective. I think what is so amazing about the independent or the in – the unchained sector of the market to the guest is the founders, the visionaries, the leadership teams, the hotel teams at these hotels put their lifeblood and their passion and their vision and their belief in hospitality into these properties and into the experiences guests are gonna get. It is not a corporate ownership that is managed by a brand that has 5,000 other w – hotels just like it. And, you know, the onsite hotel team has reams of binders to tell them how to do their job. Um, we believe very much in no SOPs. Um, we have, uh, ultimate SOP. It’s do the next right thing. That’s the SOP for Staypineapple. It’s that simple. Just do the next right thing. We help the team understand that a little bit with kind of some guidelines, which is what is the best thing for you and your colleagues? What is the best thing for the guests? And what is the best thing for the business? And if you frame that question, those questions under do the next right thing, anybody can make the right decision at any moment, at every level of the organization. When we talk about empowerment, it isn’t, you know, we’ve given you a toolkit. I always loved this, because I worked in, in the brands. Um, and we always had a toolkit. You had a toolbox full of things that you could use to solve a problem. Well, I don’t need to give you a toolbox. You are a grown person that is a professional in the hospitality industry and you’ve entered this industry with a passion for people. Why would I tell you how to do your job, um, in every aspect with books of SOPs? Instead, I should get out of your way and let you be who you are in an authentic way. Because that connects with people. If, uh, you know, we put, we put people in our industry in a blazer, a Navy blazer, and a name tag, and tell them, “This is how you answer the phone. This is how you greet somebody. This is how you do this.” Basically, you’re a representation of the brand, so you need to fit in this box. Well, I believe in a different hospitality, in a hospitality that is, um, grounded in, um, real people and real human beings and, and mistakes even, and quirkiness, and stuff that you wouldn’t necessarily, uh, engage in or experience in your normal life. That’s why you’re traveling. You wanna experience different things and new things. You’re going to a new place. And so we don’t have, um, dress. We don’t have uniforms for our front of house team members. We do for back of house simply because we don’t want the back of house team to have to ruin their own clothes because the engineers get their clothes snagged and the housekeepers get their clothes dirty and, you know, so it’s more just to take care of our team. But, um, the front of house team doesn’t have uniforms. They get to wear their own clothes to work. That’s another idea. It’s like, I want you to be you, but wear this black polo shirt that makes you look like everybody else. Or Navy Blazer that makes you look everybody, right? Like the entire concept of what we think is normal and standard in our industry is the antithesis of what we’re trying to create as an experience for a guest. Um, so it’s really important to us, you know, you can have colored hair and ear piercings and tattoos. And I remember early in my career, it was always, um, I love to tell this story. Um, the, the dress code, because I was a manager, so I was allowed to wear my own clothes, but the dress code was, had to have, um, pants or a skirt, uh, a, a jacket, had to have a blazer, and it had to be of solid color. So what I’ve got on today would not have applied. Um, my shoes could not have open toes and an open heel, one or the other. And I had to have pantyhose on. So I lived in Florida. I remember I stopped wearing pantyhose at some point because they were hot. And so I, I actually had an HR person, uh, come up to me and say, “By the way, um, we’ve, we’ve noticed that you’re not meeting the dress code.” And I just turned around and looked at her and I was like, “Those things make me sweat. I have to be out by the pool sometimes. I have to be outside. It’s too hot. I’m not wearing them. Fire me.” Ryan Embree: Yeah. Yeah. Dina Belon: That was the end of pantyhose in our dress code. I was like, “Good luck with that.” Ryan Embree: Right. And I’m sure the person on the other side, you know, it, it, they were just obviously following the guidelines – Right. And the standards of what was put before them. And you’re absolutely right, Dina. You know, the, the one thing that we talk about all the time, and you talk to. Uh, I’ve talked to industry leaders about is, you know, what makes your management company brand property so great? Usually the first thing they say is they’re people. Yet, when you’re putting those people in a box, how great can they actually be, right? Every property is so different because of the individuals that make up that property. Um, so, you know, that thought process is, is so brilliant to, to think of the individualism and the passion can kind of shine through because it’s those stories that you talked about in the unchained or the independent sector that, that reason why I, this is one of my favorite series, because I get to sit and talk to independent hoteliers and, and hear their stories, their struggles, their challenges, but also their successes, their passions, where they built this, this property that has been, you know, where they’ve had these struggles, but they’ve gotten over the hump and they just love it so much and you can just see it come out in that, that, uh, conversation. It’s, and sometimes very different. Nothing to knock the brands, but sometimes very different when you’re talking to a GM of a branded hotel. Um, and it’s m- maybe just a stop on, on their way to the career. So it is one piece of advice I hear all the time is if you’re a hospitality professional out there, you know, maybe explore the independent hotel down the road. You know, get some good experience there. It’ll, you’re definitely gonna learn a lot, that’s for sure. Yeah. Um, you’re gonna get a lot of – Well, it depends on – Yeah. Dina Belon: Yeah, what you like, right? And I agree with you. One isn’t right or wrong. I spent the vast majority of my career in the, in the branded hotel space. Um, and I just found my happy place in – Sure. In the independent space, right? I, because I was always bucking the rules when I worked in the brands. And I didn’t, I didn’t even know what boutique and. I, I though boutique hotels were just little. Like, I literally, when I started at Staypineapple, I love the story too. ‘Cause when I started, I was like, “I’m gonna come in and show them how to write SOPs and, and brand standards, and we’re gonna standardize this, and we’re gonna scale it, and it’s gonna be, you know, blah, blah, blah, blah, blah.” I had, I told, because I had spent my whole career in that space. Um, I believed passionately in brand standards when I started at Staypineapple. And I remember, um, our CFO telling me, “Do not say the word brand standard. You will send Michelle off the deep end.” Michelle is our founder. Yeah. And I was like, “What? I don’t understand.” Yeah. “How could you not have brand standards? How do you even operate this place without brand standards?” Right? Right. Um, and, and it took me a couple of years to really internalize what the difference in the business model is. Again, one is not right or wrong. They both have their strengths. But if you’re, uh, a free spirit, if you’re somebody. Like we hire for three things. Authenticity. Like your. First of all, people underestimate the willingness to be authentic. If you have been trained to put on a mask when you go to work and, and almost be an actor and play a part at the hotel, it’s very difficult to take that mask off and, and allow the vulnerability of being yourself. ‘Cause if somebody rejects you when you’re being yourself, it hurts a lot more than if a guest rejects you and yells at you when you have a mask on. That’s a Ryan Embree: Great point. Dina Belon: You’re being somebody else, right? Yeah. So it’s a harder position for our team members, I think, to be their authentic selves. Um, the next is really critical thinking. The ability to problem solve and, and, and be creative and figure out ways to, um. We know to say yes. That’s one of our sayings. We notice. We know how to say yes. Yes is not always a direct yes. Sometimes you have to go around to get to yes, but we know how to do that. And that’s all about creativity and critical thinking. And then really, the last one, um, I think is underserved in our industry, which is emotional intelligence. Um, that ability to read people. And, and it connects to that critical thinking, right? If I can, if I can, uh, connect with you on an emotional level and understand you better, understand your psychographics as a person, which is much deeper than that you like Diet Coke, right? I want to know things deeper than that about you. Then I can use that emotional intelligence to be creative and create, create hyper-personalized experiences for you. That is something that I think isn’t. It. The industry in general, particularly on the branded side, does not foster in our industry. If those things are interesting to you, then go check out the independent or unchained space, because I think you’ll be a lot happier coming from a recovering brand employee. Ryan Embree: Ryan Embree: Yeah. I, I love that. I love everything about that. I mean, those skills are. I mean, it’s, it’s at the core of hospitality, um, especially the emotional intelligence. And I think y- you’re absolutely right. It’s a skill needed now more than ever, by the way. Um, and it’s gonna get trickier to navigate. So we’ll be those, those younger, um, hospitality professionals and, you know, at, at, at any age, really, that invest that time and effort into honing in that skill that are gonna, that are gonna see successes there. Um, I wanna, I wanna take, uh, a step back, Dina, and kinda look at the hospitality landscape right now for independent and, or unchained, uh, uh, hotels. Where do you see opportunity in today’s landscape? And then maybe where are some of the bigger challenges that, that they’re coming up against? Dina Belon: Sure. So I think one of our biggest opportunities I just mentioned, which is hyper-personalization, um, we really look at this, i- if you kinda start at the beginning of the process of how you do hyperpersonalization. Um, it really starts with zero-party data for us. Uh, every brand or every group or every, you know, independent hotel is different, um, in their philosophy on this. I’ve certainly, um, experienced and, um, met with people that do research on their guests online. They look up your Facebook page. They check you out and see what you might be talking about. Um, we have decided to take the approach that we only wanna use data that you have freely and willingly given us. Um, so we communicate with our guests a lot, um, when we can. So there’s a little bit of a differentiator here when we talk about this. Um, if you’re coming in as an Expedia or a Booking.com guest, probably not getting this experience because we don’t have, we don’t have much information about you, and those OTAs don’t like to share. So, but if, uh, you’ve stayed with us before or it’s a direct booking, then we have communicated with you, um, in a way that is fun and cheeky and kinda starts to get you. Um, w- we like to, we like to encourage kind of a pre-arrival experience that is, um, engaging and, and, and gets you kind of primed for what Staypineapple is gonna be like. So you’re not, like, smacked in the fa – you know, you’re expecting a Marriott courtyard and you’re smacked in the face with Staypineapple. Ryan Embree: Right. You got a dog running up to you and yeah. Um, Dina Belon: So one of the things we do is ask a very open-ended question, um, in a pre-arrival email to all of our, uh, direct booking guests. And it says, um, basically in a cheeky way, I don’t remember exactly how it’s phrased, but it’s why you come in to stay with us. And you would be shocked at the amount of information that people share with us and, like, get into deep personal things and tell us all kinds of stuff. That is a trevor – treasure trove of information. Again, that’s stuff that matters. Not whether Jack Daniels is your favorite, you know, liquor. Uh, like, I wanna know that you’re. What, what do you volunteer for? What, what are you passionate about? What do you care about? Are you married? Do you have kids? You know, like, the things that, that you really, really make you who you are, right? That’s, that’s what we really look at for hyper-personalization and allows our team to use their creativity. So that’s just step one, right? Gotta have the information. And then two, you have to have a culture of people that are encouraged and inspired to be creative, to do fun, interesting things, not just deliver a bottle of wine to your room. What? Ryan Embree: Yeah. Dina Belon: Right? Um, like, do something that’s about me, not about you. It, like, that’s what I always say. To me, the bottle of wine in the room is about you buying my loyalty. It’s about you as a hotel. It’s not about me as an individual. So everything should be about the individual and about what makes them excited or happy or feel welcome or feel like they belong, um, there. How many times have you walked into a hotel and you felt like there was a cool club and you didn’t belong? Ryan Embree: Mm. Yeah. Dina Belon: So awful. It is the worst thing about hotels, I think. One of the other things that I just find, um, disheartening about our, our industry is that many people that are not related to the hotel business think you can’t go in a hotel if you’re not a guest. That’s so sad to me, right? Like, there’s, there’s this perception of a barrier, and it’s the opposite of what we should be. Like, we believe our hotels are very much a community hub. And so we encourage the community to come into the hotel. And we don’t even, we don’t have a lot of food and beverage. And some of our properties don’t have any. Some have just limited. We have a few full-service restaurants, but it’s not about us wanting to make money in our restaurants. It’s about us wanting to create an atmosphere in the hotel that is engaging and activating for the guests that are coming. ‘Cause the guests wanna interact with locals. They don’t want to interact with somebody from New York – Right. When they’re in Seattle. They wanna hang out with Seattle people, right? Yeah. So it’s, it’s a real win-win model, but you have to turn, you have to turn that barrier so many people think exists. Ryan Embree: Well, you touched on two things there, Dina, that at the core of this independent hotel show series, it really comes back to, which is loyalty, you know, just fierce, fierce loyalty for inde – I mean, the type of loyalty that I hear from guests talking about independent hotels is very different from the other points or nights that I’m, that I’m hearing in, on the other side of it. And, and it’s a depth that will be word of mouth. I mean, when you talk about word of mouth, like, that is the ultimate s – what marketing can’t buy, right? That storytelling that they’re going to be able to provide you champions of your brand and advocates for your hotel. Uh, the second thing is local community engagement and getting the community on board with what you do. I see it no greater place than Miami when we’re at, at the independent hotel show. And they talk about trying to just infuse that Miami culture into their own properties. And it does attracts a lot of locals. And, and you’re absolutely right. It’s, there’s a parallel where probably somewhere where you, where we talk a lot about reputation and people being scared of those one-star, two-star, or even negative feedback in any sense of it, embracing that and saying, “I don’t want one-star reviews, but I wanna see the negative feedback so that I can fix it, right? I want those, I want those locals to come into my hotel. Um, I don’t wanna put that barrier up because I wanna be that community hub. I love that. So what about any challenges you think right now? Dina Belon: Yeah, I think, um, the, there’s, there’s a number of challenges. I mean, I can, I can talk about the obvious, the headwinds on inflation, the cost of human and financial capital, maintaining service quality while we’re trying to maximize profit. Yeah. I like all of the blah, blah, blah. All of the, Ryan Embree: Yeah. All those talking points. Dina Belon: Yeah. They’re not very fun topics though. Um, honestly, I think the most interesting topic right now is really AI. And I do think it’s our biggest risk, particularly in our, our world of this unchained or independent hotel space. It’s the biggest risk we have, and it’s also the biggest opportunity. And it could go either way. And I think it will probably go hard one way or the other. It won’t be somewhere in the middle. And the reality is, is AI, AI search, which is kind of where we’re at right now, not, we’re not really to the point of bookings starting a little tiny bit. But, um, AI search is focused on very deep, complex, broad data about a hotel. So a, a person, and it really starts with the search parameters. You’re going from keyword search, like, I’m going to Seattle and I wanna be near Pioneer Square, to, I’m interested in a boutique hotel with a cool vibe that has a restaurant and provides a great sleep experience. Those two searches are completely different and is where the threat and the opportunity comes from. The opportunity is, as the hotel owner, operator, you have the best opportunity to create very deep content that is searchable by an AI. Compared to Booking.com and Expedia and all the others, their scale just does not allow them to create that kind of deep content for every hotel on their site, right? So you can create a higher value for the AI search to go to your website over somewhere else that it can go find your hotel. You might still find your hotel, but you’d rather get the booking. Um, direct and get the AI sending the guests to your website to check out the hotel than to booking.com ‘s website to check out. So that’s where the opportunity is. Threat is very real that the big brands and the OTAs have the pocketbooks, bandwidth, the resources to win at this fight and come in and put themselves between us and our guests. And so I think both at a legislative level, all the way down to individual property advocacy and elevating your voice online and everything in between, every hoteler, hotelier needs to be paying attention to. Because in the next five years, you could lose, you could lose the connection to your guests prior to arriving. And that, for us, that would ruin a huge part of our experience. Like we have pre-arrival concierge that helps you curate and plan your experience for your whole trip, not just your hotel stay. All of that would be for naught if I can’t communicate with my guests. Ryan Embree: 100%. Yeah. Uh, seismic shift happening, technologics pl – like shifting beneath us. Uh, I think you’re absolutely where it’s gonna impact everyone from the big brands all the way down to the small independent hotel who, who thinks, “Oh, this is, this isn’t coming for me. It’s gonna have wide ranging effects. It’ll be very, very interesting to see.” But share your concern, but also hopefully that little bit of hope there too, that it, it does go that right way and hospitality stays in, in somewhere where we come to know and, and love our industry. I wanna shift gears. Another thing I’ve, uh, learned about you over the years following your content and your career is your work, uh, inspiring, empowering the next generation of female hospitality professionals. Dina, I’ve seen you on stage at, at multiple panels, uh, a- a- around this subject. Tell us a little bit about the work you do behind the scenes and any tips you would share for up and coming Suite Spot female listeners or just the listeners in general here. Dina Belon: Yeah, I do. I love this topic. I, I love to empower women. Um, I think, uh, uh, we’re, we’re a force in this industry, um, and our voice should be heard. Um, so I, I like to support other women by a couple of things. Um, you’ll, you’ll, you’ll start to notice, I like to simplify things down to like one, two, three points at most. Yeah, I like it. Um, because I think it’s the way the human brain works. Sure. And the best way we can kind of, uh, create change – Yeah. Is by having a very focused, uh, approach to it. I really like self-advocacy, um, and encouraging women to self-advocate, because I think in general, this is a generalization because it’s not all women, but in general, we’re not great at it. Um, men are much better at self-advocacy than women. There’s been all kinds of study and research done on that. Um, and it’s a huge part of why women are paid less, why women are promoted less, because they just don’t ask. They don’t raise their hand. Um, and so I. And then the, the second point kind of ties in, which is leading by example. And so I think I love to tell stories about my career when self-advocacy was a benefit to me and how I got to where I am. And I’m afraid of it too. Let me tell all the female listeners I am not great at self-advocacy. Um, I’ve learned to do it over the years while I’m kind of gritting my teeth in the back of my mouth. Um, but I, there’s been a number of times when, you know, the really, the places where my career really took off, um, I stood up for myself and I raised my hand and I said, “I can do that.” Or, “I can even do more than what you asked me for.” So I’ll give you an example. Um, when I was at Wyndham, um, we, we acquired another company that did the same thing as we did. Um, and we were looking at how to create efficiency and blah, blah, blah. One was in Seattle and one was in Florida. And I was in the Florida office and I was asked, and we were the acquirer, so we acquired the company in Seattle. And so I was asked to fly out to Seattle and check out how my division, which we did all the renovation work and capital improvements and stuff like that, how my division would work with the group in Seattle. And so off I went on a plane and met with them and talked to them and figured out how they did things and figured out how we did things. Um, and so the ask was like, how do we merge the two and how do we create some efficiency? And I came back with a combined team that had me at the top of it with a promotion to vice president. It was really hard for me to do. It was a little bit easier because I gotta do it in writing and send it in and I didn’t have to say it out loud. Um, but it worked. And it was the first VP role I ever had. I was one of the youngest vice presidents at Wyndham. I remember the first time I went to the all leadership meeting, which was, happened once a year at Wyndham. There was 500 people there. This is vice presidents and above. Um, that’s how large the organization is. Um, that’s less than 5% of the employment base of the company. Um, and I was one of the youngest and I was one of the few women that were in the room. And I was blown away by that factor. And I went, “I, I need to work at do- doing something about this. I need to help other women.” ‘Cause particularly 20 years ago probably, um, there was a little bit more sharp elbows among women. There were so few seats in leadership that we were competing for them. And I think women weren’t as good as we are today at lifting everybody up instead of competing with each other. Adding more chairs at the table instead of competing for the one that a woman is gonna fail, fill. Um, so those, I think, are really my biggest things that I recommend younger women focus on is be an example to other women around you, above you, below you, beside you, I don’t care. Advocate for yourself. Advocate for other women and support each other. Um, don’t compete with each other. Ryan Embree: Yeah, I love that. I love that story. And I think we, you know, it’s inspiring to hear those, right? Because it, it can be scary sometimes. Um, but to hear those, those stories, those real life, um, you know, personal, uh, examples in front of you, those are the things that maybe get you that extra bit of confidence there. And it’s, it’s very, very cool to see. So, uh, appreciate your work there. And, um, you know, ex- excited to, to share that with those tips for the audience. Definitely wanted to, to, um, go into that topic a little bit. Um, but this is the Independent Hotel Show series. We might change your episode to say Unchained Hotel Series. But, uh, we’ll, we’re gonna. This is. We’re talking today about the Independent Hotel Show happening this year, September 16th and 17th. Uh, Miami Beach. Remember, listeners, uh, don’t forget to use promo code Ryan26. That’s for a complimentary, uh, registration. Dina, you’re on the advisory board. You’ve been a long time supporter of this show. What inspired you? Take me back to when you were first kind of asked to get involved with the show. Uh, what inspired you to get in, like, first involved with it? And how do you see it supporting independent hoteliers? Dina Belon: Yeah. I was, uh, introduced to it before the very first one and asked to be on the advisory board. And it was an immediate yes, and yes, what can I, what can I do to help? Because I knew that there was a gap in our industry in the independent space for a place for independents to get together and have real conversations and real opportunity to collaborate and learn from each other. We’re so isolated, um, in, in many ways. Like, we don’t have a mothership to create all of the stuff, the, you know, programs or education or philosophy or how do you do this? Or what do you do with that? Or, you know, how do you get mustard stains out of the towels? You know, like, anything. Like, we don’t have a mothership that helps us, that hands us a bunch of stuff and tells us how to do it. Each of us are creating all of this on our own. And that’s part of what makes our sector of the industry so unique and great, is that you get a different experience at every property because they’re all created through a visionary process. But there’s also a lot that we could share best practices and adapt what somebody else is doing to what we’re doing. I, like, I love to talk to, um, suppliers and vendors and tech companies, um, that reach out to me all the time because I learn from them. I learn what they’re doing, um, how one of their customers is doing something. You know, like, we constantly have a need for new knowledge and collaboration in our space that didn’t exist. And so this show is one of the only things that are really in our space focused on us and give us the opportunity to do that. It is an incredibly good show. It’s so well curated from, uh, an educational perspective, from the sessions. There’s multiple stages. Um, everything is in one room, which I love. Um, you can, you know, you can be listening to a panel discussion that’s really energizing, and then you’ve got a 10-minute break and you can run over and see a vendor that you wanted to talk to because you’ve only got 10 minutes. And then you get, you know, it’s not spread out. It’s not like the big shows where, you know, you’re gonna have to walk 10 miles to get to something. And the people that are there care and are focused on the independent space. So you’re also not gonna get the eye rolls and the you’re too small and we don’t care about you, and oh, you’re not part of Marriott, uh, you know, conversation, whether with vendors or with anybody, right? The, the people that are here are passionate about this part of the industry and are ready and willing to help anybody that comes to the show improve what they’re doing. Uh, like, I love helping other independent hoteliers, uh, in any way I can. In any context, talking about distribution, talking about guest service, talking about, you know, any, any part, because there are enough customers out there for all of us. I know we’re competitors, but, um, helping, helping everybody lift is a much better strategy than trying to elbow somebody out. Ryan Embree: Absolutely. We’re all in it together. 100% agree. And it’s funny, you know, you were mentioning at the, at the top of the answer about, you know, how independent hotels don’t have some of these resources that the big brands do. Uh, you know, one of the, one of the common things that big brands do is have an annual conference, right? And they get everybody together and, and share ideas and challenges. This is like the annual conference for independent hotel shows. So it’s a sense of belonging. Um, it’s a different energy. It’s a different. It’s, it’s a different type of, uh, uh, of event. Um, it. So real quick, first, uh, tip for any first time attendees that, uh, might be going. Dina Belon: Yeah. Um, I think two. Again, I love my, my two or three points. Um, be curious. So show up curious, um, and, and open and willing to share. Um, because that’s what your, your analogy to a brand conference is perfect because, um, that’s what we’re there to do is help each other. Um, and being curious will help you just be a sponge and take things in. Um, use, use AI in this scenario, um, and help have an AI assistant help you, an electronic one in your pocket, help you remember all the stuff that is gonna come at you because it’s gonna come like a fire hose and it’s gonna be really hard to remember it all when you get home. Um, I use Pocket for anybody who cares. It’s a little tiny device that I literally keep in my pocket. And I push it anytime I have an idea, I can just talk into it. Or I can push it if I’m having an interesting conversation with somebody and it’ll record that conversation. Of course, I ask the person before I do it. Um, but right? So that it, so that you’re, you’re capturing all of that interesting, cool ideas and, um, vendors and sup – you know, people that can support you. Um, it, walk away from an interaction with somebody and they’ve handed you their business card. Take your little device. It can be your phone too, but however you wanna do it and say, “I just met Ryan with Suite Spot and I really wanna be on his podcast. I need to reach out to him after when I get back.” And then your little AI will give you a to-do when you get back, uh, home. So that’s, that’s my number one tech tip. Um, and then I think the other, the opposite of that, which is a little challenging sometimes, is set the technology down and be present and be aware and pay attention. And don’t be on your phone answering emails from your staff back at your hotel. Like, I know it’s super hard to disconnect and, and be present while you’re at the conference, but you’ll gain a lot more if you’re there and you’re listening and you’re talking. Like, if you go to some of the educational sessions, raise your hand, ask questions. Make a point. Don’t even ask a question. If you’ve got an idea that the panel needs to hear, raise your hand and say it. Um, because it’s a, it’s a dialogue. This isn’t a. There’s, you know, we don’t have the president of Marriott and the president of Wyndham sitting on a panel telling us all how to do things. We’re all collaborators that are telling how we’re doing things and wanting to hear how you’re doing it and figuring out how we can share, share those ideas. So be present. Ryan Embree: That, that’s a great. Yeah, that’s a great mindset to, to enter this show into. My tip is gonna be make sure you see Dina Bellin on stage, uh, because she’s gonna be there once again. You’re gonna be moderating a powerhouse panel. Hospitality is not a department. Um, give us a sneak preview, if you can, of what that discussion might unpack and maybe your thoughts on the topic. Dina Belon: Yeah. It’s really gonna be, you know, about how hospitality is a culture. It’s not a silo. It’s, um, it’s really formed over time through behavior and modeling. Um, it’s not training manuals. It’s not a poster on the wall. It’s values. Um, it’s about, um, really taking everybody in your organization, whether it’s ops, which always seems obvious, but the finance departments, you know, HR, uh, the marketing team. Like, is everybody aligned to your mission and values as an organization? And you as a leader, are you practicing, as a lifestyle, the culture of your organization? So hospitality is not about the ops department. It is about the entire organization following a. Identifying first, have you identified? Right? So, like, our mission at Staypineapple is where stays become stories. Um, it’s a cute, cute way to say it, but it is in very real terms. We want your stay to be so impactful and so memorable that it becomes a lifetime story for you and your family. That kind of connection, that kind of sense of belonging, that kind of emotional feeling, um, is what we’re after, and that’s our mission. And so, if I’m not living that lifestyle every day as the leader of the organization, and our CFO, and our accountant, and our HR, uh, manager aren’t living that lifestyle, how can we ask the hotel teams to live it? Ryan Embree: Yeah. Great point. Yeah, it’s, I mean, it’s hospitality, right? And what we’re always trying to, to try to accomplish, uh, at the end of a guest day is to really, uh, not just, not just feel, feel the, the hospitality, feel the s – the, uh, uh, the, the service that we were providing them. Uh, not just feeling like they, they stayed in, you know, four rooms in a, four rooms in a box, right? That’s, that’s what – Yeah. The old saying. Dina Belon: How many hotels have you forgotten – Ryan Embree: Right. That’s a wonderful point. Wonderful point. And a great segue into our next, because I think you’ve got an unforgettable, um, uh, portfolio over there. So we’re gonna do some rapid fire here, Dina, to get to know you and your, uh, portfolio a little better at Staypineapple Hotel. So, uh, we always like to start with our favorite view from one of your hotels. Dina Belon: Definitely Chicago. So we’re in the loop and we look right at the Chicago Theater sign. And then three blocks down the other way, you can see the edge of the bean. And then there’s this amazing jazz mural, uh, from the corner rooms of the building. The, the incredible view. And we’re an urban city center, so views are not generally our vibe. Um, right? It’s usually another building next door. Um, but that one, that is really incredible. Ryan Embree: That makes for a good one. Uh, favorite fun fact about one of your properties? Dina Belon: Oh, uh, this is personal. Uh, uh, Fetch, which is our recycling program, is, um, all built around our dog obsessed culture. Uh, again, we like to be, you know, funny and cheeky. Um, so Dash, who’s our, um, our mascot, um, the pineapple pup. Um, he helps with waste reduction education, the Fetch program. Get it? Fetch, dog. Ryan Embree: Oh, I love it. Yeah. There you go. Uh, favorite signature dish, um, or amenity? Dina Belon: Hmm. Um, there’s a couple. Oh, goodness. These, this is hard. This is really hard. I, I mentioned the naked experience already, so I’ll let that one go, though that is one of my favorites. Again, personal. So you might start to see, I have a little bit of slant towards sustainability. Um, I am. It’s a, it’s a personal topic that I’m very passionate about. Um, our water bottles. Um, it was a huge lift for us to figure out. So, uh, what, I don’t know, five years ago, we used to have, um, unlimited water bottles available to our guests. Um, it’s part of our health and wellness program. We believe that, you know, hydration is a big part of health and wellness, particularly in en – urban environments when you’re walking a lot, you need to stay hydrated. It gave me a lot of heartburn. We were, we were, we were selling, or not selling, giving away a half a million water bottles, plastic water bottles a year. And it just, it hurt my heart. Um, so we were able to partner, um, with Path Water to do a custom 20-ounce aluminum water bottle pre-filled. Um, and we leave that in the guest room complimentary for every guest. And we put a water bar in our lobbies, um, for, to refill those bottles. Um, and that replaced all the plastic water bottles. And so, so now you see really fun, cute, steak pineapple aluminum water bottles all over the airport all the time in our city. Ryan Embree: Hey, there you go. Great marketing goes along with it. Uh, favorite guest experience? Dina Belon: Um, definitely Surprise and Delight, which is our, uh, strategy around that creative, uh, you know, hyper-personalization for guests. Uh, really creating those moments that create memories and stories. Ryan Embree: And then last favorite piece of art. Ryan Embree: That’s funny. Um, we, we happen to have our owner, our founder, Michelle, is a huge art collector. So that is really hard. We have a lot of original art in our hotels that’s from her personal collection. She regularly emails me and says, “Hey, I just bought a new piece, and can you find a place to put it in one of the hotels?” And I’m always like, “Oh my God, I’m running out of walls, Michelle.” But I think my favorite that she has, um, bought for every single hotel is, um, a Martin Goldstein original dog sculpture. Um, he is famous for creating these whimsical, limited edition bronze dogs that are known as Harvey Dogs. Um, and they’re just super cute. Um, and you can find one at every hotel. It’s, it’s one of those, like, Disney where you have to find the Mickey Mouse and Everything. Ryan Embree: Yeah, like a little Easter egg, yeah. Dina Belon: Exactly. An Easter egg hunt at any Staypineapple is go find the Marty Goldstein, uh, Harvey dog. Ryan Embree: All right. Well, there it, there it is. Challenge, um, put out there for our Suite Spot listeners, uh, visiting Staypineapple Hotels. Well, Dina, thank you. You’ve spent, um, quite, uh, some time with us. Um, thank you so much for sitting down. As we wrap up today, we do like to look into kind of our hospitality crystal ball. Uh, try to predict the future, which is becoming more difficult to do every single day, uh, now with every, the technology and AI. But, you know, as president of Staypineapple Hotels, what’s your vision for the future of, uh, the brand? Dina Belon: Yeah. You know, I think we’re gonna continue to expand on our ability to connect with guests and make them feel like they belong when they’re at Staypineapple, that they’re part of the family. And I know that sounds kitschy, but it’s, it’s a very real emotional, uh, mission for us. And, and in the broader context, what we believe the hospitality’s, hospitality industry’s role and responsibility in society is, and will become even more important as robots take over the world. That human connection that a hospitality industry can create, um, becomes an imperative for us to stay connected as a society. Ryan Embree: I agree. Yeah, that was just gonna echo that same sentiment. I think it’s gonna become more and more im- important. So we need, uh, brands like Staypineapple Hotels to, to keep true to that hospitality mission statement. So Dina, thank you again, uh, for taking the time to join us here on The Suite Spot. Any final thoughts before we wrap up? Dina Belon: Just go out there and be you, you know? Uh, don’t be afraid to, uh, come play in the independent space and definitely come to the Independent Hotel Show in Miami and, uh, let’s have a cocktail. Ryan Embree: Let’s do it. Uh, both Dina and I will have the privilege of being down there in Miami. We hope to see you in person. Dina, thank you so much for joining us here on The Suite Spot, and we hope to see you at the Independent Hotel Show in Miami. Thank you. And thank you for listening. We’ll talk to you next time here on The Suite Spot. To join our loyalty program, be sure to subscribe and give us a five-star rating on iTunes. Suite Spot is produced by Travel Media Group. Our editor is Brandon Bell with cover art by Bary Gordon. I’m your host, Ryan Embree and we hope you enjoyed your stay.  

VEG ER Hospital Director Dr. Lindsay Kendrick explains Nero's Law in Massachusetts and previews the recognition ceremony at Fenway Park on August 4th for Sgt. Robert DiLiddo, who oversees the Brockton Police K-9 Program, and his K-9 partner, Kilo.Learn more about VEG ER at VEG.com.Add ASPCA Poison Control to your phone: 888-426-4435.From the Dog Words archives:0134: PetTech CPR and First Aid with Thom SomesSupport Rosie Fund by booking a session with Claire Shelley at BLegendaryPhotographyCreations.com.Music for this episode is provided by alternative string duo, The Wires. Visit them at TheWires.info. Learn fiddle and cello-fiddle online — even if you've never played before — from Laurel Morgan Parks and Sascha Groshang at FiddleLife.com.Make a donation at RosieFund.org or through our Facebook page. You can contribute by making a purchase from the store on our website or buying a t-shirt at Bonfire.com. Also check out our page on BarkYours, the online mall with gifts for people who love their dogs.Another wonderful way to support Rosie Fund and create beautiful artwork of a beloved pet is to book a session with Claire Shelley at BLegendaryPhotographyCreations.com. For every referral from Rosie Fund, Claire will donate $100 or 10% of the order total, whichever is greater. This does not apply to designated fundraising campaigns like the Pooch Playoffs that already support charities or to the gift vouchers that Claire donates to the Rosie Life Starter Kits.Rosie Fund online:RosieFund.orgFacebook.com/rosiefundInstagram.com/rosiefundYouTube.com/rosiefund

One of us was disgusted. The other wasn't impressed. Nobody agreed.This week Yuva and Bharath get into Indian food combinations, the pairings we swear by and the ones that make people stare. Veg, non-veg, and the hybrid combos that shouldn't work but somehow do. Some of these genuinely put Yuva off his food. Others were too plain to win Bharath over. Before that, we pick up where we left off on Tekka. For those outside Singapore: The food quality is one thing. But the vibe is the real loss, and honestly it's been gone since around 2016. Tell us in the comments whose side you're on and if you feel the same about Tekka.

Doctor Katie Groom is the Medical Director for VEG emergency vet and animal hospital in Brentwood, She joins KMOX's Maria Keena with a warning about blue green algae in water.

He's one of the world's most known creators in the genre of wrestling action figure customization. He's a Croatian 3D artist and designer who services customers all over the world. The Great Tom Veg, with a catalog of over 800 custom 3D wrestler heads, joins Windy City Slam Podcast to tell his story. Veg explains how some life events led to his creative calling, who in the customizing community reached out to him to push him toward this vocation, the artistic talents of his wife, Andrea, not watching pro wrestling until he started making the 3D heads, who some of his favorite wrestlers are, and how watching wrestling helped him bond with his children. Plus, Mike recaps results from New Japan's G1 and previews WWE Saturday Night's Main Event and shares news from POWW Entertainment, AAW Pro, ARWPRO, Southland Championship Wrestling and GLCW, and looks ahead at events by Chicago Style Wrestling, DREAMWAVE Wrestling, Warrior Wrestling and Iron Spirit Pro. Mike Pankow is a 25-year-plus professional journalist and wrestling superfan who covers local Chicagoland wrestling and national promotions like AEW and WWE. If there is something going on in Chicago, Mike knows about it. Enjoy “Wrestling, Chicago-Style” on The Broadcast Basement On-Demand Radio Network! Music by Jason Shaw on Audionautix.com. Get your local wrestling fix every Tuesday everywhere podcasts can be found and always at WindyCitySlam.com!

Sun, Jul 12 7:55 PM → 8:40 PM Tree to Veg to 1st Alarm Str Radio Systems: - San Diego City Trunk Radio System

Morning Focus was broadcasting live from the Heights in Ennis as Alan Morrissey kicked off his Summer Tour. Firstly, Alan spoke to Mike Cusack, Vice Chair Clare's Older People's Council, and Brian Frawley, Resident Engineer, about the Realm works that have completely transformed Ennis town centre. Seán Lyons spoke to Clare County Council Senior Executive Officer with responsibility for Housing Activation and Delivery, Sinéad O'Donoghue, about developments in housing strategies in the Social Development Strategic Policy Committee. Alan was then joined by Eoin Troy, Senior Executive Officer For Sport & Recreation, and Declan Fitzgerald, Senior general services supervisor at Clare County Council, about the improvements to Ennis and Clare's public amenities that people have enjoyed and can look forward to. John Rattigan, Curator of Clare County Museum, and Teresa Carmody O'Shea, Education Officer, spoke to Alan about the cultural events that both kids and adults alike can engage in, including summer camps and the fast-approaching Culture Night on September 18th. Alan and mom blogger Petrina O'Halloran discussed the "in-tents" nature of family camping, and the benefits of tech-free stay for all ages. Nicola Waters from Matt Waters Fruit and Veg, Ruairí Henchy, Irish Officer Clare County Council, and Teresa Ní Riain, Administrative Officer with an Clár as Gaeilge chatted with Alan about the new Inis Dom! campaign, and the importance of using your cúpla focal in your day-to-day life. Trevor Hansbury serenaded Alan with a song from his latest album Adjusting to the Seasons. Our Friday Panel (Hilary Tonge, John Casey, and Scott Casson Rennie) discussed the affects of climate change, excise duty cuts, a rumoured visit by Donald Trump, and a celebrity wedding. Finally, to take us into the weekend, Derrick Lynch and Alan gave their opinions on the upcoming Clare hurling and camogie matches.

Découvrez l'envers du décor de l'industrie technologique et de l'intelligence artificielle.Dans cet épisode, nous explorons comment la transformation numérique et l'explosion de l'IA font peser un risque environnemental majeur sur nos infrastructures. Jérémie Veg, cofondateur de Sopht, et Pierre Brousseau, Directeur de FDJ UNITED Ventures, nous expliquent comment les entreprises peuvent reprendre le contrôle de leur empreinte carbone IT sans sacrifier leur croissance ni leur compétitivité.

Send us an inquiry through a text message here!Buy VRT LIVE 2026 tickets here: https://www.axs.com/events/1451690/the-veterinary-roundtable-ticketsWelcome to a special episode of The Veterinary Roundtable! In this episode the ladies welcome special guest, Dr. Carin Beene, a small animal emergency veterinarian to discuss anything and everything regarding emergency veterinary medicine at VEG; types of cases, patient workflow, the client-patient relationship, navigating veterinary costs, and so much more!Do you have a question, story, or inquiry for The Veterinary Roundtable? Send us a text or voicemail from the link above, ask us on any social media platform, or email theveterinaryroundtable@gmail.com!Episodes of The Veterinary Roundtable are on all podcast services along with video form on YouTube!YouTube: https://www.youtube.com/@TheVeterinaryRoundtableInstagram: https://www.instagram.com/theveterinaryroundtable/TikTok: https://www.tiktok.com/@theveterinaryroundtableTimestamps:00:00 Intro04:54 Pits and Peaks16:30 Dr. Carin Beene's Journey into ER24:40 Transitioning to ER Medicine30:07 Most Common Emergencies34:10 Recent Trend of Not Wanting to Hospitalize Patients37:40 Most Common Preventable Emergencies41:03 Biggest Pros and Cons of Working as an ER Vet52:52 Inside the Veterinary Emergency Group (VEG) Open Model01:04:13 Navigating Vet Care Costs01:13:56 The Rise of Veterinary Urgent Care Clinics01:16:27 Advice for Future ER Vets01:24:16 Outro

2024 Hurler of the Year Shane O'Donnell says the Clare squad are relishing the opportunity to qualify for another Munster Senior Hurling Final. Clare travel to Supervalu Pairc Ui Chaoimh on Sunday knowing a win of four points or more will guarantee a place in the final. Should Tipperary defeat Limerick in the Gaelic Grounds, that would mean a positive result of any kind would see The Banner into the decider. The Éire Óg clubman says their wide margin win over The Premier was crucial in their bid for provincial success. Throw in on Sunday is at 4pm with commentary on Clare FM thanks to Matt Waters Clare Fruit and Veg; and Healy's Spar and Off License, Turnpike Ennis

A former All Ireland winner with Clare is hopeful the squad can carry the same intensity that saw them to victory against Tipp into their final round robin game against Cork. A repeat of the 2024 All Ireland Final is in store when Brian Lohan's troops head to Supervalu Páirc Uí Chaoimh on Sunday afternoon. Cork will be without the services of a number of key players, namely Captain Darragh Fitzgibbon, Robbie O'Flynn, Robert Downey and Ciarán Joyce. 2013 All Ireland Winner Colin Ryan says Clare are at their best when their tackle rate is high, Throw in on Sunday is at 4pm with commentary on Clare FM thanks to Matt Waters Clare Fruit and Veg; and Healys Spar and Off License, Turnpike Ennis

In this episode, we discuss: Bridging the Genetic Gap: Looking critically at how horticultural research transfers between high-THC cultivars and industrial hemp. The 13-Hour Photoperiod: Breaking the traditional 12/12 cycle to achieve a 39%–50% yield increase and a 9% THC boost. Linear Light Scaling: The direct relationship between light intensity and flower yield scaling all the way up to 1,800 micromoles under ambient CO2. The UV Reality Check: Why modern high-THC genetics actually showed a decrease in final cannabinoid and terpene content under supplemental UVA and UVB. Light Response Curves: Why relying on a single leaf measurement to guide your facility's light saturation point is fundamentally flawed. The Veg-to-Flower Transition: Practical SOPs for adjusting PPFD and DLI safely without shocking your canopy. Controlled Deficit Irrigation: How a single, targeted late-flower drought stress event triggers a 12%–13% spike in final THC and CBD content. The 60 PPM Phosphorus Rule: Looking at the established replication data proving that excess phosphorus wastes money, reduces yield efficiency, and impacts the environment. Links & Resources Mentioned in This Episode: Visit KIS Organics for commercial living soils, amendments, and consulting: https://www.kisorganics.com Grab Dr. Zheng's textbook, Handbook of Cannabis Production in Controlled Environments: https://www.amazon.com/Handbook-Cannabis-Production-Controlled-Environments/dp/0367712571 Access Dr. Zheng's open-access research papers on Google Scholar: https://scholar.google.com/citations?user=ciGdnWAAAAAJ&hl=en Connect with us on Instagram: @kisorganics Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dearest gentle Polin, we have been apart for far two long. As we celebrate the second anniversary of the imperfect season of our hearts, it's time to head back home to the drawing-room window with a view of the house across the street. In our special Polin Q&A, we'll be looking back over two years of blow-away balloons, cheek strokes and the best first kiss Veg has ever seen before making room on the chaise for our favourite redhead and a green-eyed imposter. After a spot of tea with Book Polin, we'll be grabbing our devilishly yellow headcoverings and taking a promenade through Polin's past, from the very first Vauxhall jig through to a final retirement sway. Once we've picked Penelope up from the pavement and the 408 dance off the cutting room floor, we'll also find time to reminisce over crumbs, blurs and our very own histories of connection. Raise your glasses of lemonade, old friends. We have a happily ever after on our hands and a love story for the ages.Is life supposed to be this wonderful? We think so. We really do. * Veg's Recommendation for Bath Tours: https://www.fredmawertours.co.uk/Need help editing a podcast? We highly recommend this editor.Polin Fanfic RecommendationsRuin by Sea_DragonflyMaking It Up As We Go Along by LazyTuesdayMorningYo Ho Ho, Off to the Sea We Go! by Lady Ticklebothamscraped up off the pavement by missparkerU Up? by Stillpink and DollypopDance Card by Katie_500 & StillpinkThe Trouble with Teatime by ninjamandaA Practical Romance by KatofKanalsone man's bungled nuptials are another man's dot dot dot by Requited_Fantasies (WIP/Unfinished)Thus Will Shine the Dawn by bluemountainbayouFill of Love (Series) by logogramRemembering Mrs. Bridgerton by StillpinkIf Not Thousands by logogramturn around, bright eyes by ThreeFundamentalTruths (WIP/Unfinished)Authors Referenced in GeneralSea_DragonflyLazyTuesdayMorningStillpinkKatofKanalsMellieMaybeNon-Polin Fics Referenced Ceramic by quietcactus (Debling/Cressida)Podcasts ReferenceFics and Recs – A Fanfiction Podcast36 Questions – The Podcast MusicalLechi's Songs for PolinPerfect by Ed SheeranThe Only One by James Blunt Feels Like This by Maisie PetersYou & Me by James TW Fall Into Me by Forrest BlakkKiss Me by Dermot Kennedy Obvs' Songs for PolinFalling Slowly by Steve Kazee, Cristin Milioti and the Once Ensemble I, Carrion (Icarian) by HozierThere is a Light That Never Goes Out by The SmithsAttention by Charlie PuthForever Ago by WoodlockFollow UsPatreon: https://www.patreon.com/whatabarbpod/ Instagram⁠: https://www.instagram.com/whatabarbpod/ ⁠ ⁠TikTok⁠: https://www.tiktok.com/@whatabarbpod⁠ YouTube: https://www.youtube.com/@WhataBarbPod

Season 3 Episode 24 Timestamps: 00:00 Introduction 01:30 Tea of the Month: Winter Orange Spiced Tea 03:31 Gardening in Late Autumn 11:23 Veg of the month: Pumpkins 18:32 Alpine Harvest Festival reminder 20:21 Dishes with Del- Pumpkin Recipes 27:54 Foraging in May 30:04 Outro Support the showYou can contact us at coach@yourgardencoach.nz and follow us on socials @yourgardencoachnz

watch the video below! listen to the podcast below! Chop-o-Matic. Veg-o-Matic. Dial-o-Matic. Smokeless Ashtray. Spray-On Hair. Mr. Microphone. Pocket Fisherman. These are just a few of the handy, dandy, kitschy, quirky products from the genius mind of one man… Ron Popeil (ok, that’s not entirely true. I’ll explain later) but what IS true is that Ron Popeil’s name is permanently etched into history as the man who could sell ice cubes to eskimos and produce the perfect gadget to make them with as well as being the founder and face of… RONCO! And THIS is THAT story! Time to Set it! Forget it! And Let’s step into the FUN HOUSE! Hello and welcome to the Dandy Fun House Video Show, Podcast and Blog! I’m your host Neil Dandy and this is where we bring you the best in retromatic pop culture, toys and games and all the fun stuff! And what could be more fun than throwing back to the crazy, clever, quirky and classic as-seen-on-tv products from the legendary Ron Popeil and his namesake company RONCO!? BUT FIRST! I want to tell you all about our amazing DANDY FUN HOUSE T-SHIRTS! They are the perfect attire for singing into your Mr. Microphone or relaxing pond-side with your Pocket Fisherman and best of all they are 100 percent cool-o-matic! But wait! There’s more! Buy one t-shirt and get a second one for ZERO DOLLARS OFF! Just visit the Dandy Fun Shop at the Dandy Fun House website at dandyfunhouse.com and Order yours today! Oh and while you’re there, be sure to check out our new designs like GORILLATUDE, BODY BY DONUTS, MAYPOP TIRES, LED ROBSTER and more! They make great Christmas gifts! Just get to the Dandy Fun Shop at the Dandy Fun House website at dandyfunhouse.com today! THE STORY OF RON POPEIL AND RONCO! Ok! RONCO! It’s impossible to tell you the story of RONCO without also bringing you the story of its founder and pitch-man-in-chief, Ron Popeil. You may remember Ron as recently as the 2000s selling kitchen gadgets on tv, but his more amusing products stem from the 1980s,70s and from Ronco’s founding in the 1960s. But to really po-peel back the curtain on the iconic RONCO and the man who started it all, Ron Popeil, we need to go back farther! MUCH FARTHER! The year: 1935. A little jewish boy named Ronald Milton Popeil was brought kicking and screaming into a world of many wonders to a mother named Julia and a father named Samuel Popeil who was an inventor and manufacturer of household products. Not much is known about the early life of Ronald Milton except that his parents divorced at a very young age and he went to live with his grandparents in Florida because… that's where grandparents live. Samuel Popeil But in 1952 at the age of 17, Ronald went to work at his father Samuel and Uncle Raymond's manufacturing facility, Popeil Brothers in Chicago, Illinois selling kitchen gadgets in the street markets. He was a natural and claims to have made over a $1000 per week before heading off to college for a whirlwind 6 months of higher education at the University of Illinois Urbana-Champaign, paid for by his sales earnings but quickly ditched college to go back to earning money with the Popeil Brothers marketing his father’s inventions The Chop-O-Matic, the Veg-O-Matic and the Dial-O-Matic. That's right! In fact, many of the most iconic and soon-to-be Ronco products were actually invented by Ron's father Samuel and already had millions of sales before Ronco was ever even conceived! But the products had a problem! In order for salesmen to conduct their demonstrations, because the products were so efficient at what they did, they had to carry around an obscene amount of vegetables everywhere they went! So Ron’s big solution was to film the products in action and broadcast it to the world as television commercials which were surprisingly more cost effective than anyone in the Popeil Brothers company ever imagined! POCKET FISHERMAN In 1963, the senior Popeil, Samuel knocked it out of the park again and straight into the rivers, lakes, ponds, streams and seas (if you're bold enough) inventing the one and only POCKET FISHERMAN! Samuel thought up the concept for the Pocket Fisherman after almost putting his eye out with the end of a full-sized fishing pole. This was instead, a fishing pole you could put in your pocket (unless you're wearing skinny jeans). Inside the handle was a miniature tackle box including hooks, lines and sinkers! You can still buy the Pocket Fisherman today at Ronco.com and the modern version can even extend to become a full-sized fishing pole! BIRTH OF RONCO! Success Out of the Gate! Mel Korey, co-founder of Ronco Ron continued working for his father until the mid-1960's when he decided to branch out on his own along with a brilliant friend he met during his brief stint in college, Mel Korey and establish the now-historic company known as RONCO in 1964. He continued to distribute his father's products but also brought on goods from other manufacturers like the Ronco Spray Gun. This was a nozzle that turned an ordinary garden hose into a high pressure spray gun which also incorporated various tablets for different purposes like soap for washing surfaces, wax for your car and insecticides and herbicides for insect and weed control. The genius behind the product was that once the consumer purchased the nozzle, they would continue to come back and spend money for the consumable tablets long after the initial sale. With the help of some late-night television commercials, guaranteed-sale promise to the retailers (meaning Ronco agreed to buy back any merchandise that didn't sale) and “trade support marketing” meaning that the retailers would receive the added promotional benefit of having their store listed in the television ads, the Ronco Spray Gun sold almost 1 million units within 4 years. An undeniable success right out of the gate! RONCO GETS HOSED! For the first decade of Ronco's existence, the company did not offer a single product over $20 and the vast majority were under $10. This was their niche in the marketplace. But over half their revenue in the late 60s didn't come from a kitchen gadget or any sort of quirky novelty item, but instead came from pantyhose of all things! London Aire Hosiery to be exact, with Ron Popeil himself on late night tv commercials doing what he did best, conducting a master class in salesmanship! You see, these pantyhose were guaranteed in writing not to run. So Ron put them to the test with a scouring pad, nail file, scissors and a lit cigarette to prove that these pantyhose would indeed not run! This increased Ronco's gross sales in 1969 to over $14 million! RONCO GOES PUBLIC! In 1969 Ronco decided to go public under the moniker of Ronco Teleproducts selling 22 percent of its shares for $5.5 million. The following year they raised an additional ¾ of a million dollars selling even more shares on the American Stock Exchange. THEN CAME THE 70s! The 1970s and 80s are largely considered to be Ronco's heyday and with good reason. This is the era in which they were firmly sewn into the fabric of American pop culture with their unique and never-ending parade of quirky as-seen-on-tv gadgets! Like the Miracle Broom, Miracle Brush, Glass Froster, The Roller Measure, the Salad Spinner and a whole lot more! BUT THE DECADE ACTUALLY STARTED WITH A DIFFERENT KIND OF HIT! MURDER FOR HIRE! 1972 included an absolutely bizarre occurrence in the world of the Popeil family but unfortunately, this was neither cool, quirky nor amusing in any way! Samuel Popeil's estranged wife, Eloise (not Ron's mother) whom had separated from him in 1965 had run off to California, met a new boyfriend, Dan Ayers and together they attempted to put a hit out on Samuel offering tens of thousands of dollars to two of Mr. Ayers' coworkers who ultimately got cold feet, went to Samuel Popeil himself and divulged the murder-for-hire plot to him. This resulted in the arrest and conviction of both Dan and Eloise who were sentenced to just one to five years in prison. Eloise ended up serving only 19 months, was awarded a quarter of a million dollar divorce settlement in 1976 and then even more bizarrely Samuel and Eloise remarried several years later (this according to an article by the Daily Pilot.) SMOKELESS ASHTRAY! Ron’s first invention! 1974 found Ron Popeil keeping himself busy with an invention of his own: The Smokeless Ashtray. This was an ashtray with a built-in vacuum that would suck smoke in, route it through a charcoal filter and exhaust out clean(er) air. Then you had the Inside-the-Shell Egg Scrambler which featured a slightly bent pointed pin on a base that you would insert into the bottom of a whole egg through the shell. The pin would then spin inside the egg, whisking the contents. MR. MICROPHONE AMPLIFIES AMERICA! In 1978 Mr. Microphone was unleashed upon the world allowing anybody to amplify their voice over a common radio. The tv commercial became a pop culture mainstay and even featured Ron's daughter in a car full of hooligans using Mr. Microphone to cat call women on the street as they drove by broadcasting over their car radio. It was a very different time! And the kitschy, quirky products rained from Ronco practically nonstop during this era with the Bottle and Jar Cutter, Rhinestone and Stud Setter, The Record Vacuum where you would place a vinyl record into a slot and this device would spin it while brushing the dust and supposedly static from it. Personally I would NEVER put one of my records into this thing! RONCO RECORDS And speaking of records! Ronco also went wild with their own record label releasing mainly compilations of hit songs giving K-Tel a run for their money! With all this combined by the time 1980 rolled around, Ronco's gross sales had reached almost $37 million! But then Ronco made a fatal mistake with the release of the Clean-Aire Machine. This was basically the Smokeless Ashtray on steroids and was one of the early home air cleaners on the market. I say “one of” because there were others with similar products such as Remington and Norelco whom Ronco vastly underestimated. Simultaneously they grossly overmanufactured for the 1983 Christmas season and got burned by the retailers on their “guaranteed sale” policy forcing them to buy back over two thirds of the inventory they placed into stores. RONCO DECLARES BANKRUPTCY! It was also during this time, the price of television commercials sharply rose and to make matters worse a $15 million line of revolving credit was called in by Ronco's bank forcing a Chapter 11 bankruptcy which soon turned into a Chapter 7 and Ronco was 86'd right out of business practically overnight. BUT RON! (who did not declare personal bankruptcy himself) repurchased the inventory from the bank and continued under a new partnership agreement with one of Ronco's top salesmen, Malcolm Sherman. Together they focused on selling off the inventory of the Clean-Aire Machine and the Electric Food Dehydrator before parting ways in the late 80s. Sherman received full rights to the Clean-Aire Machine while Ron took over Ronco once again along with full ownership of the Electric Food Dehydrator. And by taking over, I mean he slipped into semi-retirement for the remainder of the 80s going back to his roots and demonstrating products at street markets once again. AGE OF THE INFOMERCIAL! Fast forward to 1991: Ron Popeil got the television bug once again signing an agreement with the USA Direct Shopping Channel owned by Fingerhut where he would go on to sell 200,000 of his Electric Food Dehydrators. It was the new age of the infomercial and Mr. Popeil was once again right there in his element which set the stage for his new company, Ronco Inventions. He also had a new line of products like the absolutely weird Spray-On Hair (GLH Formula #9 Hair System) which I desperately tried to find for this episode to no avail as it was discontinued long ago. I was seriously going to have someone spray hair onto my head. It would have been amazing! The other products during this time were the wildly successful Automatic Pasta Maker which spawned a flurry of patent lawsuits but ultimately Ronco Inventions was allowed to continue selling it. AUTOBIOGRAPHY In 1995, Ron Popeil at 60 years old, released his autobiography “Salesman of the Century” which he toured the United State promoting. SHOWTIME ROTISSERIE AND BARBECUE OVEN! Then came what was to be pretty much Ronco Inventions' last big hit in 1998: The Showtime Rotisserie and Barbeque Oven selling more than 2.5 million units for a total of over $400 million by the year 2001. SALE OF RONCO In 2018, Ron Popeil decided it was finally time to put his beloved Ronco under new stewardship and sold the company to Fi-Tek VII, Inc. for a whopping $55 million. The new ownership promptly changed the name of the company to Ronco Corp but Popeil remained involved as a consultant overseeing inventions and sales and continuing to personally promote products on television. DEATH OF RON POPEIL Sadly on July 28, 2021, Master Marketer of the Century Ron Popeil passed away at Cedars-Sinai Medical Center in Los Angeles, California. No cause of death was officially given but secondary family members reportedly stated that he had been admitted to the hospital a day earlier with a brain hemorrhage. He was 86 years old and left behind a legacy of American cultural influence on a level that very few could ever hope to achieve. Mr. Ron Popeil, the DANDY FUN HOUSE SALUTES YOU! And THAT'S the story of Ron Popeil and his legendary company RONCO! And if you find yourself enjoying this episode of the Dandy Fun House or even if you hate it but want to throw money around for the heck of it, please consider supporting future productions by visiting our Patronage page at dandyfunhouse.com and becoming a Dandy Fun House Supporter! Supporters get access to exclusive bonus features not available to the general public And… Super Supporters get that same stuff PLUS I'll personally mail you a special item of my choosing from right here at the Dandy Fun House Studios! Podcast Listeners may support via the listening app of their choice if patronage is supported And Five Star Reviews wherever you can leave them always get my undying gratitude. And on that note, I think it's time for me to SET IT AND FORGET IT ON OUTTA HERE . Let me know your thoughts, opinions, complaints and feedback in the comments section of whatever platform you are consuming this episode on if a comments section exists. I love interacting with all of you, even the haters. SEE YOU AGAIN REAL SOON right here at the Dandy Fun House where everything is always…FUN AND DANDY! Neil Dandy is the creator of The Dandy Fun House and the alter-ego of Neil Smith, the Big Cheese at Neil Smith Entertainment, follower of Jesus, musician, Emcee, Paratransit Driver and Author. Aren't you impressed?      

In this heartfelt 80th episode, we share some emotional news—stepping away from Allotment Diaries. What began as a simple idea to talk about growing vegetables and life on the allotment blossomed into something far more meaningful: a space built on connection, community, and shared passion.Over the journey, we've met incredible people, heard inspiring stories, and experienced the highs and lows that come with both gardening and life. This podcast has never just been about plants—it's been about people, resilience, and the joy of growing together.As life evolves, with family, work, and new opportunities ahead, the decision to pause hasn't been easy. But this isn't a final goodbye—just the closing of a chapter we're deeply proud of.To everyone who listened, supported, and joined us along the way—thank you. And to those still tending their plots, keep growing. The lessons from the allotment stay with us wherever we go.If you would like to continue following our personal allotment journey then do give us follow on Instagram (@chayallotment and @lauras_allotment_dream) as we will continue to be active there.Laura & Chay xP.S | If you would like to continue following our personal allotment journey then do give us follow on Instagram (@chayallotment and @lauras_allotment_dream) as we will continue to be active there.Support the showIf you have any questions you would like to ask us or would like to collaborate with us, then please contact us on: allotmentdiariespodcast@gmail.com.You can also follow our social media accounts: Instagram, Facebook, Twitter or YouTube.Allotment Diaries Podcast is a podcast that examines what has worked well and what hasn't worked so well when it comes to having an allotment plot. It seeks to give an honest insight into what owning an allotment plot is actually about. 

Joining Anthony for this episode of VETchat by The Webinar Vet is Bethany Weinheimer, emergency veterinarian and founder and CEO of The Evolved Vets, a leadership, coaching, & consulting platform. In this episode, Anthony and Bethany discuss their paths in veterinary medicine, highlighting the challenges and rewards of the profession. Dr. Weinheimer recounts her upbringing on a Texas farm, which fuelled her passion for veterinary work, and her journey through various leadership roles at VEG. She also discusses founding Evolved Vets, an initiative aimed at helping veterinarians combat burnout and find career fulfilment through self-care and alignment with personal values. Anthony shares his perspective on the importance of gratitude and continuous personal development. Together, they explore strategies for maintaining mental health and resilience in a demanding field, offering listeners valuable insights into balancing professional responsibilities with personal well-being.Evolved Vets

In this powerful and heartfelt episode, Laura and Chay are joined by Reece from Bristol, an avid gardener and dedicated allotment holder. Reece shares his deeply personal journey of being diagnosed with cancer and how gardening — and the sanctuary of his allotment — became an important source of strength during one of the most challenging periods of his life.Throughout the conversation, Reece speaks openly about his diagnosis, treatment, and the emotional and physical hurdles he faced along the way. He explains how connecting with nature, tending to plants, and spending time on his plot provided moments of peace, purpose, and hope while navigating his recovery.Reece also reflects on the practical challenges he encountered, particularly around reduced mobility, and how he adapted his gardening to overcome those barriers. His determination and positivity shine through as he describes the small victories that gardening brought him.Of course, it wouldn't be an allotment podcast without talking about growing. Reece chats about how last year's season went on his plot and shares what he's been sowing so far this year, offering listeners a glimpse into the crops and plans that are keeping him motivated for the season ahead.This is one of the most uplifting and inspiring episodes yet — a story that will resonate with anyone who has faced illness, supported a loved one through it, or simply believes in the healing power of nature and gardening.You can follow Reece on Instagram - thegardenersadventureSupport the showIf you have any questions you would like to ask us or would like to collaborate with us, then please contact us on: allotmentdiariespodcast@gmail.com. You can also follow our social media accounts: Instagram, Facebook, Twitter or YouTube. Allotment Diaries Podcast is a podcast that examines what has worked well and what hasn't worked so well when it comes to having an allotment plot. It seeks to give an honest insight into what owning an allotment plot is actually about.

Laura and Chay meet up at the annual Garden Press Event in London to catch up and share their thoughts on the latest horticultural trends. In this quick, lively discussion, they explore the weird, innovative, and wonderful things they've seen so far at the event.The Garden Press Event is a highlight for garden and allotment lovers, designers, and industry professionals, showcasing:New garden designs and landscaping ideas for the upcoming year.Innovative gardening products hitting shops and nurseries soon.Emerging trends in horticulture and lifestyle gardening.Through this event, attendees get a sneak peek at the products and styles that will shape gardens, allotments and gardening practices in the months ahead. Laura and Chay share their reactions, inspirations, and what they're excited to try out themselves.Tune in for a fun, insightful, and slightly quirky look at what's happening in the world of gardening and allotments this year.Support the showIf you have any questions you would like to ask us or would like to collaborate with us, then please contact us on: allotmentdiariespodcast@gmail.com. You can also follow our social media accounts: Instagram, Facebook, Twitter or YouTube. Allotment Diaries Podcast is a podcast that examines what has worked well and what hasn't worked so well when it comes to having an allotment plot. It seeks to give an honest insight into what owning an allotment plot is actually about.

20260212 - 05 Vegánból húsevő by Bochkor

Season 3 Episode 20 00:00 Intro 02:24 Tea of the week: Peppermint and Ginger 03:59 Moon Phase: 14th and 15th root crops, then cutivate until 19th 06:04 Tasks of the Week 09:02 Tip of the Week 09:59 Veg of the Week: Kale 15:16 Dishes with Del: Kale recipes 19:40 Main Topic: Planting a Tea Garden 30:21 Book of the Week: Wild Tea by Nick Moyle and Richard Hood 30:35 Glossary Word: Infusion 30:50 Outro Support the showYou can contact us at coach@yourgardencoach.nz and follow us on socials @yourgardencoachnz

20260212 - 06 Vegánból húsevő hallgatói reakciók by Bochkor

In this episode, Sarah is joined by YouTube phenomenon Huw Richards to talk about his journey from smallholding childhood to seven-acre experimental plot, and the ideas behind his hit book Veg in One Bed. They'll also cover exactly what to sow in late winter, and what'll perform best when sown later – from chillies and aubergines to peas, onions and tomatoes. In this episode, discover:How Huw Richards went from helping on his parents' Welsh smallholding to building a seven-acre experimental food-growing siteThe story behind Huw's first book, Veg in One Bed, and the sheer potential in a single 10x4ft bedHow Huw blends creativity with just enough science to keep things productiveExactly what Huw is sowing in late winter, and why timing mattersHow Huw's now using his land to grow for education, biodiversity and foodEpisode Cover Photo Credit: Dorling Kindersley: Jason IngramProducts mentioned:Pepper 'Padron'https://www.sarahraven.com/products/pepper-padronCourgette 'Black Beauty'https://www.sarahraven.com/products/courgette-black-beautyAubergine 'Slim Jim'https://www.sarahraven.com/products/aubergine-slim-jimSpring Onion 'North Holland Blood Red'https://www.sarahraven.com/products/spring-onion-north-holland-blood-redTomato 'Sungold'https://www.sarahraven.com/products/tomato-sungoldTomato 'Tigerella'https://www.sarahraven.com/products/tomato-tigarellaTomato 'Honeycomb' F1https://www.sarahraven.com/products/tomato-honeycomb-f1Follow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Season 3 Episode 19 00:00- Intro 01:08 - Tea of the Week Lemon Bee Balm03:58 - Moon Phase Root Crops 7th & 8th then Barron Phase to 13th Feb05:00 - Task for the Week06:46 - Phenology07:49 - Tip of the Week - Lettuce09:44 - Veg of the Week Sweet corn19:00 - Dishes With Del - Sweet Corn recipes24:36 - Main Topic - Preparing Your Winter Tunnel House43:49 - Garden Journalling Workshop44:58 - OutroSupport the showYou can contact us at coach@yourgardencoach.nz and follow us on socials @yourgardencoachnz

Season 3 Episode 1900:00- Intro 00:36- Tea of the Week: Sage 02:51- Moon Phase: Sowing and Planting until 2nd February then cultivate 03:45- Planting guide for February 10:07- Dr Compost teaser 11:18- The Summer Harvest: picking, pruning and preventing waste 18:58- Veg of the week: Cucumber 21:52- Dishes with Del: Cucumber recipes 28:53- Book of the week: The Abundant Gardener by Niva & Yotam Kay30:32- Outro Support the showYou can contact us at coach@yourgardencoach.nz and follow us on socials @yourgardencoachnz

Laura and Chay return with a special Christmas Day episode of Allotment Diaries. This time, the conversation is less about digging and growing and more about festive traditions, Christmas Day rituals, and—of course—some truly questionable Christmas cracker jokes.On behalf of everyone at the Allotment Diaries Podcast, we'd like to wish all our listeners, past and present, a very Merry Christmas. Thank you to everyone who continues to support us and tune in as we share regular episodes about allotments, gardening, growing, and the everyday joys of home life.Perfect listening for a cosy Christmas Day walk, a post-dinner cuppa, or a quiet moment away from the chaos.Music by Ivor Game; http://www.ivorgame.comSupport the showIf you have any questions you would like to ask us or would like to collaborate with us, then please contact us on: allotmentdiariespodcast@gmail.com. You can also follow our social media accounts: Instagram, Facebook, Twitter or YouTube. Allotment Diaries Podcast is a podcast that examines what has worked well and what hasn't worked so well when it comes to having an allotment plot. It seeks to give an honest insight into what owning an allotment plot is actually about.

After a month off — thanks to both Laura and Chay being knocked out by flu, general illness, and the fact that December can feel like a quieter time on the allotment — they're back to chat all things plot life.While winter is often seen as a slow month, there's still plenty to be getting on with. Laura shares what she's been up to on her plot over December, from winter jobs to keeping things ticking along. Chay, on the other hand, admits to not getting up to much on the plot itself, with his main focus turning to planning and preparation — including replacing his polytunnel after four years of hard use.Laura also reveals which seeds she's already purchased and what she's planning to sow in the coming months, proving that even in the depths of winter, the growing season is never far from our minds.Support the showIf you have any questions you would like to ask us or would like to collaborate with us, then please contact us on: allotmentdiariespodcast@gmail.com. You can also follow our social media accounts: Instagram, Facebook, Twitter or YouTube. Allotment Diaries Podcast is a podcast that examines what has worked well and what hasn't worked so well when it comes to having an allotment plot. It seeks to give an honest insight into what owning an allotment plot is actually about.

3 - Vegán feljelentők miatt elkordonozzák a malacsütést a budapesti adventi vásáron - vonalban Puskás Peti by Balázsék

00:00 - 6 óra 30:11 - Élvezi a kisfiú, hogy hősnek nevezik, miután megmentette az anyukáját - felhívtuk Medárdot 50:38 - Vegán feljelentők miatt elkordonozzák a malacsütést a budapesti adventi vásáron - vonalban Puskás Peti 1:06:52 - A karácsonyi szezon nemcsak a bejgliről szól: eljött az „egészséges nemet mondások időszaka” 1:38:38 - Dühroham és vérző kéz: így távozott a skót dartsos a vb-ről

Í jólabókaflóðinu þetta árið er að finna bók fyrir allra yngstu lesendurna sem er algjör perla. Bók sem kom fyrst út árið 1972 en hefur nú verið endurútgefin, Rauði fiskurinn eftir Rúnu. Á löngum og fjölbreyttum ferli hefur myndsköpun Rúnu fundið sér farveg innan leirlistar, bókskreytinga, málverks og hönnunar. Rúna er fædd í nóvember árið 1926 svo hún verður hundrað ára á næsta ári, en hún flutti nýverið á Hrafnistu í Hafnarfirði þangað sem Víðsjá heimsótti hana. Fyrir hver jól, frá því að hann tók við tónlistarstjórn í Breiðholtskirkju fyrir 14 árum, hefur Örn Magnússon útsett jólalög úr íslenskum tónlistararfi fyrir kór Breiðholtskirkju, hljóðfæraleikara og einsöngvara. Nú eru þessi jólalög komin út á plötu og við báðum Örn um að líta við í hljóðstofu og segja okkur nánar af tilkomu hennar. Soffía Auður Birgisdóttir rýnir í Veg allrar veraldar eftir Sigríði Hagalín

See how the pro's do it!Step inside a fully licensed Canadian cannabis facility as we tour the 514 grow operation — from seed to harvest.If you've ever wondered how legal cannabis is grown at a commercial scale, this behind-the-scenes walkthrough shows every step of the cultivation process: propagation, veg, flower rooms, nutrients, environmental controls, drying, curing, trimming, and quality testing.This video is perfect for anyone searching for:• cannabis grow facility tour• how cannabis is grown commercially• inside a licensed cannabis grow• commercial cannabis greenhouse walkthrough• legal cannabis Canada• seed-to-sale cannabis process• cannabis cultivation 101• indoor grow operation tour514 Cannabis (Great White North Growers / 514) is known for producing some of the most consistent flower in Canada — including their legendary Amnesia Haze. Join us as we walk the facility with the head growers, explore their methods, and learn what it takes to maintain top-tier quality in a legal, regulated environment.In this tour you'll see:

This week, Rose and Crystal talk with chef, creator, and Make It Japanese author Rie McClenny about bridging cultures through food — and what it means to make “simple recipes for everyone” without losing the soul of home cooking. From her viral BuzzFeed Tasty days and the beloved Make It Fancy series to her new life as a cookbook author, Rie shares how she found her voice in the crowded world of online food. Along the way, the trio swaps stories about Cooking for Mr. Latte and Veg-table, and how cooking — Japanese or otherwise — always comes back to comfort, creativity, and connection.Mentioned in this episode:Amanda Hesser, “Cooking for Mr. Latte: A Food Lover's Courtship, with Recipes”Buzzfeed Tasty - Make It FancyNik Sharma, “Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals”Kitchen Tape is hosted by Rose Wilde ⁠@trosewilde⁠ and Crystal Slonecker ⁠@crystalslonecker⁠, edited by Dressler Parsons  ⁠@dresslerparsons⁠ of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram ⁠@kitchentapepodcast⁠ and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs.

In this episode, Laura and Chay chat with Claire, an allotmenteer from Portchester in Hampshire, known online as Harvest and Home UK. Claire's allotment journey began just four years ago when she and her husband, Trev, decided on a whim to apply for a plot—despite having no prior gardening experience. Like so many who discover the world of allotments, they quickly became hooked.Since then, their passion has continued to grow. They've taken on additional plots, started keeping chickens, and embraced a slower, more hands-on way of living. Claire shares how the allotment has shaped her life, from learning to grow her own food to preserving produce in creative ways—like her popular homemade chilli jam.We also talk about her recent move into vlogging on YouTube, and how documenting her journey has opened up a welcoming community of like-minded growers.This episode offers a warm and inspiring insight into how an allotment can unexpectedly transform your day-to-day life, your wellbeing, and your sense of purpose—often in a very short time.You can find out more about Claire on Instagram at @harvestandhomeuk,and you can follow her journey over on YouTube under Harvest and Home UK.Support the showIf you have any questions you would like to ask us or would like to collaborate with us, then please contact us on: allotmentdiariespodcast@gmail.com. You can also follow our social media accounts: Instagram, Facebook, Twitter or YouTube. Allotment Diaries Podcast is a podcast that examines what has worked well and what hasn't worked so well when it comes to having an allotment plot. It seeks to give an honest insight into what owning an allotment plot is actually about.

This week we talk to Del, from Dishes with Del, our super chef with a bubbly 'can do' attitude to using up a glut of produce. TimestampsWe begin with a nice cup of Sage leaf tea3.50 Dishes with Del6.33 Veg of the week - Potatoes11.35 Crop Rotation21.00 Phenology - Dandelion24.05 Garden Tasks - Frost reminder - Waning phase - Barren Period35.20 Food Forest guidelines38.52 Book of the Week - The Self-Sufficiency Garden - Huw Richards & Sam CooperSupport the showYou can contact us at coach@yourgardencoach.nz Seasonal listening tip: No matter where you are in the world, you can dip back into earlier episodes to match the season you're in right now. Just look at the titles (e.g. Spring Ep3) and choose the ones that line up with your own garden season — that way, the advice will always be spot-on and timely for you.

In this episode, Chay and Laura catch up on what they have been harvesting and what's been happening on their allotments while juggling the chaos of their children's birthday parties. Chay shares an amusing story about an unexpected visitor to his plot — an escaped chicken from a neighbouring allotment — and explains how he handled the situation.The pair also discuss their upcoming plans as they prepare for the winter months, with a few surprising projects on the horizon. They delve into a lively debate about the benefits of caring for your tools during the colder season. While it's not everyone's favourite task, Chay makes a strong case for why tool maintenance might be one of the most underrated aspects of allotment life.To round off the episode, they're delighted to feature music from listener Ivor Game, whose beautiful melody perfectly complements the spirit of the show.If you'd like to find out more, visit our website at: http://www.ivorgame.comSupport the showIf you have any questions you would like to ask us or would like to collaborate with us, then please contact us on: allotmentdiariespodcast@gmail.com. You can also follow our social media accounts: Instagram, Facebook, Twitter or YouTube. Allotment Diaries Podcast is a podcast that examines what has worked well and what hasn't worked so well when it comes to having an allotment plot. It seeks to give an honest insight into what owning an allotment plot is actually about.

In this episode, Chay and Laura sit down with Vicky and Karin, the brilliant duo behind The Plot Thickens podcast. As fellow podcasters, they share a deep appreciation for the passion, dedication, and courage it takes to create meaningful content purely for the love of it and for the benefit of listeners.Vicky and Karin open up about how they first met, what inspired them to start their podcast, and the journey they've been on since – from the highs and lows to the lessons learned along the way. They also give us a behind-the-scenes look at their most recent season on their plots and a sneak peek into what plans they have next year. Beyond podcasting, Vicky and Karin are now channelling their energy into an exciting new venture: Soil Squad. Founded in 2024 in St Albans, Soil Squad is a UK-based Community Interest Company (CIC) with a mission to turn food waste into nutrient-rich compost, promote regenerative farming, and educate communities about the importance of healthy soil. Through their Community Composting Hub at Sandridge Road Allotments, they provide composting services, run sustainability workshops, and deliver educational programmes to schools and local businesses.This is an inspiring conversation about community, sustainability, and the power of sharing stories – both through podcasts and hands-on action.You can find out more about Soil Squad via their website: https://soilsquad.uk/Support the showIf you have any questions you would like to ask us or would like to collaborate with us, then please contact us on: allotmentdiariespodcast@gmail.com. You can also follow our social media accounts: Instagram, Facebook, Twitter or YouTube. Allotment Diaries Podcast is a podcast that examines what has worked well and what hasn't worked so well when it comes to having an allotment plot. It seeks to give an honest insight into what owning an allotment plot is actually about.

In this episode, Laura and Chay chat all about growing, harvesting, and cooking straight from the plot. They share stories of the very first things they ever grew, the crops that make it onto their must-grow list every year, and whether they plan their planting with cooking in mind or simply let the harvest inspire what ends up on the plate.They also dive into the tricky question of knowing when something is ready to harvest, swap go-to seasonal recipes, and talk about their favourite plot-to-plate meals – as well as a few kitchen disasters they'd never repeat. Along the way, Laura and Chay reflect on the joy of sharing produce with family, neighbours, and fellow plot-holders, and the surprising ways swapping vegetables can lead to new recipes and traditions.The conversation naturally turns to community and family: cooking with kids, discovering new flavours from other gardeners, and how growing your own food can completely change the way you shop, cook, and eat.If you have any questions you would like to ask us or would like to collaborate with us, then please contact us on: allotmentdiariespodcast@gmail.com. You can also follow our social media accounts: Instagram, Facebook, Twitter or YouTube. Allotment Diaries Podcast is a podcast that examines what has worked well and what hasn't worked so well when it comes to having an allotment plot. It seeks to give an honest insight into what owning an allotment plot is actually about.

Start making your own seeds today, and don't let ANYONE tell you that you can't. OKCalyxx Autumn Natural Farming Immersive: www.growcast.com/events (00:00) How to Light Plants Cheaply & Getting 3 Full Runs (04:40) Outdoor Supplemental Lighting for Veg (07:51) Free Seeds and OKCalyxx EPIC Home Breeding Rant (15:07) Maximizing Your Harvest by Pollinating AND Washing (19:34) Creating Your Own IPM Regimen (24:00) Free Fertilizer: Thoughts on JLF, AKA Trash Juice (30:36) Conclusion on Growing for Free OKCalyxx is back for a part two about how to MAXIMIZE every harvest, every season, and every year in your garden. We begin the show by discussing the power of the sun and how to light your plants for as cheaply as possible. This leads to a conversation all about supplemental lighting outdoors, and how you can get 3 full term runs per year by combining outdoor and indoor. OKCalyx talks about how he uses every part of his harvest- from pollination of the pistils to washing of the shucked flower material- even making bokashi from stalks. He also drops an epic rant on why you NEED to make your own seeds, and how nobody has the right to tell you how to do it. Finally, Calyxx wraps the show by discussing the creation of your own IPM and fertilizer,  and how you can learn all of these techniques at his Autumn Immersive this October 11th and 12th! Join GrowCast Membership TODAY! Connect with the most active, vibrant cannabis community in the entire world. Personal 24/7 garden support, Members Only content and discounts, and the Grand Pheno Hunt! www.growcast.com/membership  GrowCast Seed Co KLM DROP IS LIVE! Members get $20 off per pack- this Key Lime Madness Drop is going fast so don't miss it! www.growcast.com/seeds Code growcast15 now works with grow KITS from AC Infinity! www.acinfinity.com use promo code growcast15 for 15% off the BEST grow fans in the game, plus tents, pots, scissors, LED lights, and now REFILLABLE FILTERS!

In this 70th episode, Laura and Chay reunite to swap updates from their plots as well as what they have been up to. While activity on the allotment has been a little quieter, there's still plenty to chat about—from everyday challenges to the latest quirky plant science.Laura dives into the fascinating world of “listening to your plants” with an audio wave machine, and the pair explore a recent study suggesting that speaking kindly to your plants could actually boost their growth and health. Could compliments really mean better flowers, fruit, and veg? Together, they discuss the possibilities, the science, and whether any of it is practical for everyday allotmenteers.If you have any questions you would like to ask us or would like to collaborate with us, then please contact us on: allotmentdiariespodcast@gmail.com. You can also follow our social media accounts: Instagram, Facebook, Twitter or YouTube. Allotment Diaries Podcast is a podcast that examines what has worked well and what hasn't worked so well when it comes to having an allotment plot. It seeks to give an honest insight into what owning an allotment plot is actually about.

How to Contact Dr. Bhagyesh KulkarniTo book an appointment, you can:Fill out this form:https://zfrmz.in/ISEt2oKDBXhdi4qs9WifDr. Kulkarni's team will call you back.ORCall his team directly:Sampada : 7822053994Archana : 9226647112Priyanka : 9156232796Namita : 9156228317Babita : 9156217854Neha Gosavi : 8421510398Kshamata : 9370329737Check out BeerBiceps SkillHouse's YouTube 1O1 Course - https://youtube.beerbicepsskillhouse.in/youtube-101Share your guest suggestions hereMail - connect@beerbiceps.comLink - https://forms.gle/aoMHY9EE3Cg3Tqdx9BeerBiceps SkillHouse को Social Media पर Follow करे :-YouTube : https://www.youtube.com/channel/UC2-Y36TqZ5MH6N1cWpmsBRQ Instagram : https://www.instagram.com/beerbiceps_skillhouseWebsite : https://beerbicepsskillhouse.inFor any other queries EMAIL: support@beerbicepsskillhouse.comIn case of any payment-related issues, kindly write to support@tagmango.comLevel Supermind - Mind Performance App को Download करिए यहाँ से

Categories include: Where Else But Queensland, Prisoners of War, Horn and Ivory, Pot Luck, Fruit and Veg

00:00:00 - Rá kell nyomni!00:01:10 - Üvegzöldségeket vágnak mindenhol00:02:13 - Pattanás és benőtt köröm00:04:05 - Kozmetikusok rossz napjai00:08:03 - Masszázs és izmok00:13:42 - Vegán T-rex-bőr táska és gyapjas mamut kabát00:25:18 - Mű emberbőr?00:27:57 - Mi a különbség a műbőr és a labor-bőr között?00:30:06 - Térhajlító Rubik kocka00:31:55 - Tenyésztett bőr és f*szpor00:38:00 - Mit lát egy űrlény, ha megvizsgál minket?00:40:31 - Nyomozás a f*szporos HH után00:45:05 - Régi HH-k és régi témák00:50:28 - Befejezés

Do you remember Ronco? If you watched any TV in the 70s or 80s, I'm betting you do. Perhaps you remember their founder and inventor, Ron Popeil. If neither of those rings true, you might recognize some of their products: the Veg-o-Matic, Pocket Fisherman, or Mr. Microphone. I was thinking about one of their products recently. I was in my kitchen and had an issue with a stuck lid on my Yeti tumbler. All the items in my junk drawer to open lids weren't working. At that point, I needed to see if I could still find a Cap Snaffler. I knew it could handle the task. Sadly, they're long out of production... Click Here To Subscribe Apple PodcastsSpotifyAmazon MusicGoogle PodcastsTuneIniHeartRadioPandoraDeezerBlubrryBullhornCastBoxCastrofyyd.deGaanaiVooxListen NotesmyTuner RadioOvercastOwlTailPlayer.fmPocketCastsPodbayPodbeanPodcast AddictPodcast IndexPodcast RepublicPodchaserPodfanPodtailRadio PublicRadio.comReason.fmRSSRadioVurblWe.foYandex jQuery(document).ready(function($) { 'use strict'; $('#podcast-subscribe-button-13292 .podcast-subscribe-button.modal-6850baad9a516').on("click", function() { $("#secondline-psb-subs-modal.modal-6850baad9a516.modal.secondline-modal-6850baad9a516").modal({ fadeDuration: 250, closeText: '', }); return false; }); });

Your Gut Knows More Than You Think.What if your gut isn't just digesting food—but decoding your mood, heart health, and immune system? In this eye-opening episode, gut health expert Max Kushnir joins us to reveal how your gut microbiome may be influencing everything from your mental state to your metabolic health.We dive into:How gut bugs talk to your brainWhy your immunity starts in your intestinesThe surprising link between digestion and emotionsWhat rajma chawal might be telling your gutWhether you struggle with bloating, anxiety, or just want to optimize your health—this conversation will make you rethink what you put on your plate.Trust us—your second brain has a lot to say.Full podcast Important links:⁠⁠⁠⁠⁠⁠Ryan Fernando App⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Diet plan ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Blood test⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cancer screening⁠⁠⁠⁠⁠⁠⁠⁠Studies of the podcast⁠⁠Socials:⁠⁠⁠⁠⁠⁠⁠Link tree⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠Products to purchase:-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Collagen ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠1CHAZE 1500g⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠1CHAZE 750g ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Books ⁠⁠⁠⁠⁠Find Max here: InstagramYouTube TIMESTAMPS00:00 - Trailer 0:53 - Intro 1:50 - Journey 3:24 - What is the gut microbiome 7:03 - Indian microbiome and ibs 10:10 - Antibiotic abuse and resistance 16:51 - How to prevent antibiotic resistance22:18 - What is the gut?24:19 - Veg vs Non veg Microbiome24:46 - Gut-Brain Axis25:25 - Gut - Heart Axis27:23 - Anxiety and Gut31:12- Which Bacteria are you feeding 36:54 - Gut and Mood40:24 - Microbiome test42:08 - Microbiome Adaption based on Geography 46:00 - C- section babies and Immunity 47:30 - Why test your gut microbiome?51:21- Future of Microbiome Research54:54 - What are Postbiotics?57:51 - Does the bacteria really reach the gut?1:00:11 - Is Enema Detox good ?1:02:31- Personalized Probiotic1:07:05 - Gut and Stress1:08:49 - Intolerance vs Allergies1:20:56 - Real Change1:22:16 - Rapid Fire1:25:55 - Outro1:15:08 - You are what you eat?1:15:33 - Fad diets 1:17:47 - Exercise the best microbiome changer?1:19:08 - Obesity and Gut bacteria

Keto vs. Carnivore—what's the truth? In this deep dive, Dr. Eric Westman shares his surprising perspective on both diets. Does Carnivore have an edge over Keto? What about addiction? What about Veg? Don't miss this eye-opening discussion! Watch now to hear Dr. Westman's real thoughts!

This duo is committed to bringing vegan, gluten free, and nut free food to Omaha without sacrificing flavor. We discussed the benefits of a vegan diet, helping people with food sensitivities get to enjoy their favorite dishes again, and what makes the struggle of owning a restaurant worth it.Check out Veg.Edible for some Delicious & Healthy Meals!This Episode was Sponsored by:Dave's CakesCertified PiedmonteseThis is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or Hurrdat Media YouTube channel!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

“In terms of specialized AI within these industries. They're years and years ahead of where the animal movement currently is. Factory farms are increasingly using AI as well to do things like predicting the growth rate of chickens so that they can set the environmental variables up perfectly to exploit these animals as efficiently as possible.” – Sam Tucker   Sam Tucker is the founder of Open Paws, a nonprofit aimed at creating ethically aligned AI systems and he's the creator of Veg 3, an AI chatbot promoting animal rights.   Sam's expertise in AI development and animal protection provides both a practical and theoretical understanding of how to create technologies that benefit all species.   I asked Sam to come on the show because I want to understand how we, Species Unite and other organizations like us can be using AI to be way more effective.

We're back for week 5 of our Second Helpings series, and it's chef week! We were only going to do meals on wheels and travel to someone else's place if they were someone we had been angling for since series 1. And of course they were most certainly going to get THE chicken soup (I had a massive cold so it was selfishly suggested by moi). We went to meet the one and only Jamie Oliver! The Naked Chef, the people's champ, the person who taught most of us millennials how to cook. We grabbed Jamie at Jamie Oliver HQ after we watch him high five all his staff, kiss babies and see a team pickling sesh going on. He proclaims mum's balls are the best he's ever had, we talk a lot about family, the nostalgic smell of hibiscus, dyslexia, his wife eating gravy with a fork and holding back his cookbook Veg for years. We're back next week for our final Second Helpings of this series, but boy are we going out with a bang, our favourite music legend and icon, we can't wait! Hosted on Acast. See acast.com/privacy for more information.

Czabe goes SOLO today, and talks about Mets journeyman infielder Jose Iglesias who somehow launched a #1 on the Latin Charts hit while playing for the Mets who are on a heater right now! Lots of people got paid on Monday! The Prez is a Veg, but who are the most to blame for this ongoing farce? VAR nightmare in the Euros. A thought on the magic and power of "initiative" and parity.Our Sponsors:* Need to hire? You need Indeed. Check out Indeed: indeed.com/CZABEAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy