Podcasts about Wagyu

Megyn Kelly is joined by Dr. Sean O'Mara, physician and founder of the Executive Biology Institute, to discuss the hidden health risks associated with fat stored around the organs called "visceral fat," why fat inside our body is more damaging to our health than fat outside, how chasing a lean and muscular appearance can sometimes come at the expense of deeper health problems, why six-pack abs are not a good measure of wellness, why your health goals should be reducing "disease" rather than simply losing weight, how a “meat and microbes” can help improve overall health, what actually makes a food “processed,” why processed foods are so damaging to our health, the noticeable changes in VP JD Vance's appearance since changing his diet, how O'Mara has advised Vance, RFK, Sean Duffy and more in the Trump administration, what Megyn is eating on the “Living Diet,” the types of meat and fermented foods to focus on, the health benefits of extended fasting, why fasting will eventually become more mainstream, the surprising connection between diet and posture, why he recommends choice steak over prime, his surprising take on Wagyu beef, and more. O'Mara- https://drseanomara.com/ Home Title Lock: Go to https://hometitlelock.com and use promo code MEGYN30 to get a FREE title history report and a FREE TRIAL of their Triple Lock ProtectionRelief Factor: Reclaim your mobility and celebrate your freedom from aches this year by grabbing your $17.76 3-week QuickStart at https://ReliefFactor.com or by calling 800-4-RELIEF.Birch Gold: Text MK to 989898 and get your free info kit on goldEthos: Protect your family's future with fast, online life insurance from Ethos—get a free quote in minutes at https://Ethos.com/MK Follow The Megyn Kelly Show on all social platforms:YouTube: https://www.youtube.com/MegynKellyTwitter: http://Twitter.com/MegynKellyShowInstagram: http://Instagram.com/MegynKellyShowFacebook: http://Facebook.com/MegynKellyShowFind out more information at:https://www.devilmaycaremedia.com/megynkellyshow Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Patrick Montgomery served in the 75th Ranger Regiment from 2010 to 2014, deploying to Afghanistan the day after the Bin Laden raid. Six weeks into that first deployment, his brother-in-law, also a Ranger, was killed in Paktika. Patrick escorted the body home. He got out, went back to school at Mizzou, and in 2016 founded KC Cattle Company, a farm-to-table Wagyu operation that went from selling steaks out of a pickup to a national brand after Food & Wine named its hot dog the best in America. He now runs Valor Provisions, a membership marketplace connecting American farms and ranches directly to consumers, and writes children's books about historical figures. This one covers the death notification and why clarity matters more than comfort, what it does to a family when a service member does not come back, and the nephew growing up with no memory of his father. From there it turns to business. The 2019 article that dropped half a million people on a website holding 40 packs of hot dogs. The pandemic surge, the inflation crash, and the structural mistakes that cost him. Then the bigger fight: his argument that four companies control most of America's protein, that foreign ownership of our food supply is a national security problem, and that the fix comes from the bottom up. Valor Provisions: https://valorprovisions.us/ Today's Sponsor:  Black Rifle Coffee:  https://www.blackriflecoffee.com Firecracker Farm:  https://www.firecracker.farm

Are you still in the market for new friends after 40?Sandy swears he is set, Tricia wants him social, and MySpace quantity turns into few good friends. Then a weekend retreat produces Rich and Tracy from Spring, and Sandy cannot stop asking if Rich is there yet. Austin growth memory lane hits Kirby Lane, Balcones, Lakeline Mall, Dirty Sixth, and Tricia's birthday at Odd Duck on South Lamar with a bougie wagyu burger and breaded cheese that she calls the best ever. Marriage odds say adding another couple should fail. It worked. Pen pals it is.If you love The JB and Sandy Show, subscribe, leave a review, and share it with your one good friend.

Season 7 of Eat Sleep Wine Repeat begins in South Africa with one of the wine world's biggest personalities: Ken Forrester. Known as the “King of Chenin Blanc”, Ken joins Janina for a conversation filled with extraordinary stories, pioneering winemaking and plenty of laughter, while exploring what has made Stellenbosch one of the world's most exciting Wine Regions. Ken explains why this grape has thrived in South Africa and how decades of experimentation have produced wines ranging from vibrant traditional-method sparkling wine to the iconic FMC and the extraordinarily complex The Dirty Little Secret. For anyone looking to learn about wine through the stories of the people actually making it, this is wine education at its most entertaining. Ken also shares the story of planting Mourvèdre in South Africa, why he believes Pinotage should be celebrated as a fresh, juicy and even chillable red, and how Grenache, Syrah and Mourvèdre come together in his Three Halves blend. Along the way, Janina tastes several of his wines and explores just how diverse South African Wine Grapes can be. This Wine Podcast is also a reminder that wine doesn't need to be intimidating. From Sparklehorse and old-vine Chenin Blanc to Wagyu biltong and some truly outrageous stories, Ken's philosophy is ultimately about enjoyment, curiosity and sharing great bottles with good people. And if South Africa is on your Wine Travel list, expect to finish this episode wanting to head straight to Stellenbosch. Shownotes 03:15 – Ken's most outrageous wine story — a night out, a seventh-floor window and an extraordinarily lucky landing that Ken probably shouldn't have survived. 07:16 – The wild characters of South African wine — Ken remembers Charles Back of Fairview and other larger-than-life personalities who helped make the country's wine industry unforgettable.  08:35 – The people who shaped Ken's career — looking back at the pioneers and characters who influenced South African wine as the modern industry began to emerge. 13:24 – Why Chenin Blanc is so versatile — Ken explains how one grape can produce everything from crunchy sparkling wine to dry whites and intensely sweet dessert wines. 16:02 – What makes great Sauvignon Blanc? — why Ken believes truly exceptional sites need serious cooling influence and why only certain parts of South Africa deliver the right conditions. 17:32 – The accidental birth of Sparklehorse — how one troublesome patch of an old Chenin Blanc vineyard inspired Ken to create his traditional-method sparkling wine. £21(Mix 12) Great Wine Co 22:06 – Why wine should be fun — the philosophy behind Sparklehorse, Ken's team and his belief that enjoying what you do ultimately makes better wine. 25:30 – Affordable Chenin Blanc with serious personality — tasting Ken Forrester Petit Chenin and discovering why an everyday wine can still deliver freshness, clean fruit and real character. £9.90 (Mix 12) Great Wine Co 27:39 – The story behind FMC — how an old 1974 Chenin Blanc vineyard, ambitious winemaking and several failed attempts eventually created one of South Africa's most celebrated white wines. £38.70 (Mix 12) Great Wine Co 35:18 – When FMC became “Burgundy” — Ken recalls persuading a sceptical wine shopper to taste beyond price and reputation before revealing what was really in her glass. 37:26 – The Dirty Little Secret — how a remarkable high-altitude old-vine Chenin Blanc vineyard and a multi-vintage solera-style approach created one of Ken's most complex and unconventional wines. £81 (Mix 12) Great Wine Co 41:39 – Bringing Mourvèdre to South Africa — why Ken wanted this Mediterranean grape for his Rhône-style blends and how it adds earthiness, structure and power alongside Grenache and Syrah. 46:59 – Two South African reds to discover — Janina tastes Three Halves and Petit Pinotage, including a juicy, fresh style of Pinotage that proves red wine can be delicious served slightly chilled. Three Halves £26.10 (Mix 12) Great Wine Co Petit Pinotage £11.70 (Mix 12) Great Wine Co 48:14 – Wine and Wagyu biltong — because apparently making an entire range of wines wasn't enough, Ken also has his own Stellenbosch Wagyu beef. 49:39 – Why Ken started farming Wagyu — how unsuitable vineyard land led to an entirely different farming project supplying some of Cape Town's leading restaurants. 52:13 – What matters most after a lifetime in wine — after the vineyards, wines, travel and madness, Ken reveals what he is most proud of.

Sauce Monkey jr is learning consequences and Our Heroes are tackling an Austin favorite: Hopdoddy. Bring a towel because this is the greasiest thing we've ever eaten. Ever. Will this affect the final score? Yes. Grab your Apple Trio(?) and watch this! We'll be LIVE on Wednesday September 30 at 6pm CT for a SNACK ATTACK & our New York merch goes on sale! https://100percenteat.store for merch. Sign up on Patreon to get access and watch the Snack Attack LIVE on discord. Support us directly https://www.patreon.com/100percenteat where you can join the discord with other 100 Percenters, stay up to date on everything, and get The Michael, Jordan Podcast every Friday. Follow us on IG & Twitter: @100percenteat Learn more about your ad choices. Visit megaphone.fm/adchoices

Most people know Smash Park for the activities. Pickleball. Duckpin bowling. Darts. Karaoke. Shuffleboard. Arcade games. But Todd Lindberg wants you to know there's another reason to visit: the food. In this special Restaurant Hoppen segment from Hurrdat and Yelp's Omaha food event at the Kiewit Luminarium, Dan Hoppen sits down with Todd, Executive Vice President of Expansion for Smash Park, to talk about the kitchen behind the entertainment. Smash Park focuses on scratch cooking, including Wagyu burgers, smoked chicken wings, and a dedicated gluten-free fryer. The goal isn't simply to provide something to eat between activities—it's to make food that genuinely surprises people who may not have come expecting a restaurant experience. Todd also shares his own path into the culinary world, which started with his first kitchen job at 14 years old and eventually led him to culinary school at the Culinary Institute of America in New York. And if you're wondering what Todd would order first? The answer is the 24-hour-brined, smoked and flash-fried chicken wings. Because apparently even at Smash Park, the wings are serious business.

Ray Thomas spent decades as a trial attorney. His son Ray Ray was headed toward law school before deciding to take a completely different path: building a Wagyu ranch.Today, the father-and-son team behind Santos Patronos Ranch in Seguin, Texas is raising Fullblood Wagyu with a focus on elite genetics, animal care, transparency, and the eating experience.We talk about how they got into Wagyu, their $190,000 investment in half-interest of the bull Mr. Universe, Ray Ray's culinary training in Italy, and what it actually takes to raise great Wagyu from pasture to plate. Then we dig into the questions consumers actually have: What does American Wagyu mean? Is Wagyu worth the money? Is all that marbling just fat? Is Wagyu difficult to cook? And what cuts should you be buying if you don't want to spend ribeye money?We also get into some seriously underrated cuts—Denver steak, chuck roast, tri-tip, outside skirt and picanha—and why knowing the ranch behind your beef can completely change the eating experience. A great conversation about family, ranching, genetics, cooking, and making Wagyu more approachable.Wagyu is a spectrum. It's just better beef.

Send us Fan MailTonight on Grab'em in the Brisket, we're putting some of BBQ's biggest foods, techniques, trends, and traditions on the hot seat!Pellet grills. Wagyu brisket. Competition BBQ. Beef tallow. Black gloves. $30-a-pound brisket. Long brisket rests. BBQ influencers. Expensive smokers. The smoke ring…and plenty more.The rules are simple: OVERRATED, UNDERRATED, or PROPERLY RATED.No “it depends.” No sitting on the fence. You have to pick one and defend it!Of course, we want to hear from YOU too. Jump into the live chat, make your picks, and tell us when we're completely wrong.

We're back at the 2026 EPCOT International Food & Wine Festival with more bites, sips, surprises, and completely unfiltered reactions in Part 2 of our live review.This time, we try an elevated brisket Sloppy Joe from Hops & Barley, spicy tuna and Wagyu beef hand rolls in Japan, a chicken gyro from Greece, flavorful hummus bowls at Tangierine Café, plant-based mushroom chili, beef bourguignon, Brazilian shrimp, a cookie butter Belgian waffle, Korean-inspired poutine, and plenty of festival desserts.Along the way, we discover some unexpected favorites, debate which items are worth their price, and finish tasting all the festival's new dishes before sharing our biggest hits and misses.This episode features audio edited down from our full video reviews. To watch every review and see the food and reactions for yourself, visit WonderlandCrew.com. You can join the Wonderland Crew for full access or purchase individual videos.

What if the smartest growth strategy for your CPG brand is to stop chasing growth? Larry Young spent nearly 50 years in the beverage business before trading corporate boardrooms for a cattle ranch. The former CEO and president of Keurig Dr Pepper and his wife, Colette, now own Texas-based 10-2-4 Ranch, where they're building a premium beef brand on their own terms. In this episode, Larry and Colette explain why they've resisted the pressure to grow fast, raise money and chase scale; how they've made premium quality accessible without premium pricing; and why customer relationships, authenticity and simply delivering on your promises can be more powerful than any conventional growth strategy. They also share lessons on educating consumers, building word of mouth, choosing the right partners and hiring people who genuinely care about what they do. Show notes: 0:20: Larry & Colette Young, Owners, 10-2-4 Ranch – Larry discusses how a lifelong career in the beverage industry ultimately led him and Colette to ranching and the creation of a consumer beef brand. They talk about the 10-2-4's origins as a hunting ranch, how it evolved into a cattle operation and, eventually, a premium beef business built around Wagyu-influenced cattle, quality, traceability and affordability. The Youngs explain why their goal isn't to become the biggest beef brand, but the best, why taste is the most powerful selling point, how affordable pricing makes premium beef more approachable, and why educating consumers about lesser-known cuts and the nutritional benefits of beef is central to their strategy. They also share how word of mouth, restaurant partnerships, steak nights and social media help build the brand, while emphasizing personal relationships and customer service as key differentiators. The conversation also explores their decision to avoid political debates and carefully choose media and influencer partners so the brand remains focused on food rather than ideology. Finally, the Youngs reflect on entrepreneurship, defining success on their own terms, the importance of hiring people with passion and integrity, and the unexpected fulfillment of building a business that aligns with their lifestyle and values. Brands in this episode: 10-2-4, Bai

حلقة جديدة من البودكاسترز مع شيف محمد صلاح، المتخصص في اللحوم واستشارات المطاعم، بنتكلم فيها عن رحلته في عالم الطهي وأسرار اللحوم من القطعيات والتسوية للواجيو وكبدة العربيات. كمان بنتناقش عن واقع المطاعم في مصر، أسباب فشل مطاعم كتير، وأساسيات التشغيل، بالإضافة لرحلته الشخصية مع خسارة ٣٠ كيلو والانتقال من الرياضة لاحتراف الطبخ. A new episode of Elpodcasters with Chef Mohamed Salah, meat specialist and restaurant consultant, discussing his journey in the culinary world and the secrets behind meat cuts, steak, Wagyu, and Egyptian street liver. We also talk about the realities of the restaurant business in Egypt, why many restaurants fail, and his personal journey of losing 30 kilograms and moving from sports into professional cooking. رابط موقعنا, انضم إلى مجتمعنا: https://www.elpodcasters.com/ our website link, join our community: https://www.elpodcasters.com/ ‎اسمعوا البودكاسترز على | Listen to El-Podcasters on Spotify - https://anchor.fm/elpodcasters Apple - https://podcasts.apple.com/eg/podcast/el-podcasters/id1633419184 Anghami - https://play.anghami.com/podcast/1029463712 El-Podcasters Social Media | منصات التواصل الإجتماعي للبودكاسترز: Instagram - https://www.instagram.com/elpodcasters Tiktok - https://www.tiktok.com/@elpodcasters Facebook- https://www.facebook.com/elpodcasters Linkedin - https://www.linkedin.com/company/elpodcasters/ X - https://www.twitter.com/elpodcasters Snapchat - https://snapchat.com/t/3Zbo2vzS Bassel Alzaro - https://www.instagram.com/basselalzaro https://www.facebook.com/BasselAlzaroX https://snapchat.com/t/CoWlatfk Karim Rihan - https://www.instagram.com/karimrihann Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Miltown Malbay is gearing up for a brand-new food festival, taking place from September 25th to 27th.  The weekend will feature local and multicultural cuisine, food demonstrations, Wagyu and crepe food trucks, family entertainment and plenty of live music — including performances from Luka Bloom and Surf City.  Joining Alan Morrissey to tell us more were Eamonn Harrigan, Food Fair organiser, and Garreth Quinlivan, Wagyu producer. Photo (c) Clare FM

Wagyu has incredible marbling. But if there's that much fat in the beef, how can it possibly be healthy?This week, we're joined by Tanya Pieterse of the World Wagyu Council and Protea Reserve and Prof. Edward C. Webb, Professor of Animal Science at the University of Pretoria, to dig into the science behind the World Wagyu Council's 2025 Health Benefits of Wagyu Beef report.We talk about why not all fat is the same, what makes Wagyu's fatty-acid profile unique, and break down monounsaturated fats, oleic acid, omega fatty acids, CLA, cholesterol and marbling in a way the rest of us can actually understand. We also talk about where the research is strong, where more research is still needed, and why nobody is saying you should eat unlimited Wagyu and stop exercising. Basically: Wagyu tastes incredible. But could the fat that makes it taste so good also be part of what makes it unique nutritionally?We brought in the scientists to find out.Registration for the WWC Conference in South Africa:https://worldwagyu2026.com/ Learn more about the World Wagyu Council: https://worldwagyucouncil.com/  Download the WWC Wagyu Beef Health Benefits Report: https://worldwagyucouncil.com/wp-content/uploads/2025/10/WWC-Health-Benefits-of-Wagyu-Beef-INFOGRAPHIC.pdfWorld Wagyu Council Publications:https://worldwagyucouncil.com/publications/ Tanya PieterseTanya Pieterse is the Supply Chain Coordinator at Protea Reserve Wagyu Company in South Africa, where she manages the Certified Wagyu Beef supply chain and works with breeders, feedlots, and processors on traceability, quality, and product integrity. She also serves as Breed Improvement Director for the Wagyu Society of South Africa and Chairperson of the World Wagyu Council Technical Committee. Tanya holds a BScAgric in Animal Science and an MScAgric in Animal Breeding and Genetics from the University of Pretoria, with her graduate research focused specifically on the genomic characterization of South African Wagyu. Her work spans Wagyu genetics, breeding, carcass grading, genomics, and using real-world production data to improve the breed. She was also the project lead for the World Wagyu Council's 2025 report on the Health Benefits of Wagyu Beef. Prof. Edward C. WebbProf. Edward C. Webb, PhD, Pr.Sci.Nat (Animal Science) is a Professor of Animal Science with the University of Pretoria in South Africa and has also held a professorship with Tarleton State University in the Texas A&M University System. His areas of expertise include meat science, meat quality, animal physiology, and livestock production, making him an especially valuable scientific voice in conversations about beef quality and Wagyu. Prof. Webb has published extensively in animal science, contributed to books and technical reports, and previously served as President of the South African Society for Animal Science from 2009–2014. He was also one of the academic experts who contributed to the World Wagyu Council's Health Benefits of Wagyu Beef report, bringing a research-based perspective to the discussion around Wagyu's fat composition, meat quality, and nutrition.

In this episode Kerry Lonergan speaks with Paul Holmes a Court of the Heytesbury Group about his company's purchase of Livestock Express's 11‑ship fleet, the strategic reasons behind the acquisition, and how it supports the northern live export trade and the broader Australian beef In May,  Heytesbury took delivery of 11 livestock vessels previously operated by Livestock Express, in a significant transaction that places a major part of Australia's live export supply chain back into Australian hands. On other topics, Mr Holmes a Court talks about the genetic direction being taken on Heytesbury's Victoria River Downs, in a region where Wagyu bulls are being seen with increasing frequency, the sequence of excellent seasons the VRD region has experienced, and his ongoing confidence in the live export trade.   The Weekly Grill is brought to listeners by: Rhinogard and Bovi-Shield MH-One - the One Shot, One Spray, One Time BRD Vaccines by Zoetis. Ceres Tags Gen 6    

Relebogile Mabotja speaks to Ncasa Ntloko, general manager, and Belina Matla, guest experience manager at Zuney Wagyu Burgers, about the award-winning South African fast-casual restaurant. Known for its premium, farm-to-table smash-style burgers, they unpack The Zuney Burger Battle Experience, where Relebogile went head-to-head with Nadine Mohamed, Primedia Receptionist. Joining them is Siyamthanda Matiso, 702 Producer of Breakfast with Bongani and spokesperson for the judging panel, who shares insights into the burger battle and what it takes to impress the judges. Broadcaster veteran Relebogile Mabotja brings a fresh, relaxed take on the issues of the day, alongside lifestyle talk and all things entertainment. Thanks for listening. Catch the Afternoons with Relebogile Mabotja live on 702 weekdays from 1 pm to 3 pm (SA time). Find more from the show and catch-up podcasts on the Primedia+ app https://buff.ly/gk3y0Kj Subscribe to the 702 newsletters for more https://buff.ly/v5mfetc Let’s keep the conversation going online: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Building a premium beef brand isn't just about producing exceptional cattle. It's about understanding markets, embracing data, building the right team, and having the patience to make decisions years before the product reaches a customer's plate.In this episode, Harry Kemp shares the story behind King River, the family-owned Wagyu business that has grown from a bold partnership between two Queensland families into a premium beef brand supplying customers across more than 35 countries.Harry reflects on growing up in a family grazing business, leaving school early to return to the land, and how his approach to learning has evolved alongside the rapid transformation of Australian agriculture. What began as a traditional cattle operation has become a data-driven business where genetics, consumer demand, and long-term thinking shape every decision.Together, Oli and Harry explore the realities of building a premium export brand, why consistency matters more than chasing perfection, and how strong relationships have underpinned King River's remarkable growth over the past five years.From genetics and data to leadership, teamwork, and customer relationships, this conversation offers a fascinating insight into what it takes to build a modern beef business that delivers quality from paddock to plate.Key insights from the conversation:Harry's journey from the family cattle property to co-founding King RiverWhy two family businesses joined forces to build a premium Wagyu brandThe challenges of building a business with a four-year production cycleHow genetics, data, and consumer demand are transforming beef productionWhy consistency matters more than producing the highest marbling scoresBuilding a business that now supplies premium Wagyu to more than 35 countriesLessons on rapid business growth, leadership, and putting people in the right rolesThe importance of relationships, accountability, and shared values in successful partnershipsWhy producing great food is ultimately about bringing people together, regardless of language or cultureChapters:00:00 Introduction to Harry Kemp and King River Beef02:20 The significance of the Ekka week and industry events04:00 Harry's background and early life in farming07:32 Changes in beef farming over 21 years10:07 The formation of King River Beef in 201911:30 Utilising Wagyu to optimise feedlot infrastructure14:05 Transition from selling cattle to branding and marketing16:22 Meeting the Rich family and forming the partnership19:45 Managing rapid growth and team restructuring24:55 Impact of genetics and breeding on marbling29:38 The importance of data and technology in decision-making34:22 Building a global customer base and maintaining quality44:01 The future vision for King River Beef45:20 Harry's perspective on being a food producer46:47 The universal language of good food and beef47:22 Closing remarks and next steps for the business

Summer rewind: When we say 'the cloud' what we mean is 'the data centre'. Globally, data centres are projected to consume over 1000 terawatt hours in 2026. What does that mean for energy production, distribution, and consumption? Guest Phil Harris, Cerio President and CEO, joins thinkenergy to shed light on something we all rely on but may not fully understand. From efficiency to sustainability, environmental concerns to Cerio's role improving how data centres manage energy. Listen in for the future of cloud computing. Related links  Cerio: https://www.cerio.ai/ Phil Harris on LinkedIn: https://www.linkedin.com/in/paharris/ Trevor Freeman on LinkedIn: https://www.linkedin.com/in/trevor-freeman-p-eng-8b612114  Hydro Ottawa: https://hydroottawa.com/en      To subscribe using Apple Podcasts: https://podcasts.apple.com/us/podcast/thinkenergy/id1465129405 To subscribe using Spotify: https://open.spotify.com/show/7wFz7rdR8Gq3f2WOafjxpl To subscribe on Libsyn: http://thinkenergy.libsyn.com/ --- Subscribe so you don't miss a video: https://www.youtube.com/user/hydroottawalimited  Follow along on Instagram: https://www.instagram.com/hydroottawa  Stay in the know on Facebook: https://www.facebook.com/HydroOttawa  Keep up with the posts on X: https://twitter.com/thinkenergypod  --- Transcript:  [00:00:00] Trevor Freeman: Hi everyone, and welcome to the summer edition of Think Energy. As a reminder, we are in podcast vacation mode, and while our normal day-to-day work continues, we are on a brief pause from our regularly scheduled episodes to recharge, rethink, plan for the fall. But we don't want to leave you without anything to listen to. So, we've pulled some of our favorite insights and episodes from the past year related to the energy transition and where we are. So, welcome to episode two of our summer rewind, the August episode. So, as a reminder, this summer, we're looking at that collision between digital infrastructure and physical infrastructure, how the world of evolving technology is shaping and influencing and changing the way that we interact with energy and, in fact, interact with the energy grid as well. Last month, we looked at my conversation with Lynn Pettis from Overstory and how Overstory and Hydro Ottawa have partnered together to use satellite imagery and AI to protect our grid. In part two of our summer rewind today, or the second episode, we're looking at the world of data centres, and we're hearing lots about data centres as AI grows and takes kind of more of an ever-present role in our day-to-day lives. And I had a conversation with Phil Harris from Cerio. So, we're going to dive back into that episode and look at kind of the staggering energy footprint of AI data centres, of the cloud, etc., and how this boom is really changing how we do data centre design and really forcing a change in how we do data centre design just because of the sheer magnitude of energy required here. And we're going to look at kind of what this means for the future of global power distribution. So, sit back, relax, hopefully somewhere cool in the heat of the summer, and listen to this episode of Summer Rewind with Phil Harris from Cerio. [00:02:18] Podcast Intro: Welcome to Think Energy, a podcast that dives into the fast-changing world of energy through conversations with industry leaders, innovators, and people on the front lines of the energy transition. Join me, Trevor Freeman, as I explore the traditional, unconventional, and up-and-coming facets of the energy industry. If you have any thoughts, feedback, or ideas for topics we should cover, please reach out to us at thinkenergy@hydroottawa.com. [00:02:49] Trevor Freeman: Hi everyone, and welcome back. Data centres have come up a number of times on this show, and for very good reason. They have become a key underpinning technology for so much of our lives. Every time we pull out that phone from our pockets to pull up directions or buy something online, or doom scroll on your social media or news site of choice, every time you use your phone, stream a movie, leverage an AI model, whatever you end up using your phone for. It's funny, as I read this list, I'm sure there's like some university student out there who's thinking, man, what is this old man talking about? We don't use our phones for that. Whatever the kids are doing these days, whatever we're doing these days with our phones, with our computers, our tablets, etc., all of that leverages infrastructure that most of us have never seen, and quite frankly, probably don't really understand. We talk about the cloud like it's this amorphous, nebulous thing. But in reality, we're talking about real hardware in a real building that uses real energy, mainly electricity, a lot of water. And this isn't really new. Like, we've been leveraging centralized data centres for many years now. But what is changing is the scale of the data centres that we're seeing now and the pace of growth in computing power that we need to do the things that we want to do and that our data centres are able to deliver. So, just to throw a few numbers at it, the traditional data centre servers that maybe powered the early days of on-demand online streaming services, for example, they used anywhere from 5 to 15 kilowatts per rack. But modern server racks that are used to power AI searches, for example, can hit anywhere from 60 to 100 kilowatts per rack. This is great from a power output per rack perspective, but it means massive energy needs. And that is showing up in the size of load requests that we're seeing from new data centres. New data centres today are asking for service connections that are orders of magnitude higher than those built even just 5 years ago. Globally, data centres are projected to consume over 1,000 terawatt-hours in 2026. And just a quick kind of refresher from high school or wherever you would have learned this, a terawatt is 1,000 gigawatts, which is 1,000 megawatts. So, 1,000 terawatt-hours, which is roughly equivalent to the annual electricity demand from the country of Japan, an entire country. So, given all of this, there are a lot of incentives to find ways to maximize efficiency and reduce some of that energy demand. And that's where my next guest, Phil Harris, and his company, Cerio, come into play. I'll let Phil get into the details of exactly what Cerio does, but essentially, their goal is to reimagine the data centre to maximize sustainability and reduce energy needs. Phil is Cerio's President and CEO, and has been in the networking and data centre industry for over 35 years, including at well-known companies like Intel and Cisco, to name two. And I'm really excited about this conversation, one, to understand how do we make data centres a little bit more efficient, or maybe a lot more efficient, but also just to really understand, like, what are we talking about when we talk about a data centre? What is actually happening, what is physically inside these buildings? And we'll get into a little bit of that in our conversation. So, Phil, welcome to the show. [00:07:05] Phil Harris: Well, thanks, Trevor. I appreciate it. [00:07:07] Trevor Freeman: So, Phil, obviously, we're here today to talk about your work building sustainable data centres, or trying to make data centres a little bit more sustainable. But before we get into that, you know, you've spent your career, you know, decades of your career at different tech giants, let's call them, Intel, Cisco, to two to mention. You've seen quite a bit of change, no doubt, over your time. Has that change, like does this industry change linearly? Does it grow fairly steady, or is it kind of big jumps? And are we on the cusp of any major shifts? What can you kind of tell us about the future of this sector, data, tech, etc.? [00:07:54] Phil Harris: It's interesting. I think as companies start, and I was at companies like Cisco, for example, when it was a very small company to where it was a very large company, and this should be no surprise to anybody, the bigger the company gets, the harder it is to change. And they really find that the only way they change is when they absolutely have to, not because they want to. And that's a combination of just inertia and shareholders' expectations and a whole bunch of things. So, I would say that the bigger the company is, the harder it is for them to react. And so, I think small, nimble companies tend to do much better when there's a lot of transformational technology and development and changes in the overall ecosystem we live in. I think your, the second part of your question, you know, I look at the current situation as a point in time where a lot of companies will have to make some significant changes simply because we are hitting two new walls: technological walls, commercial walls, geopolitical walls, that are really sort of confining what people can do. So, I think what's about to happen is we're about to see a significant change. And this is not atypical in the industry. If we think about back into the start of what we would think of today as computer science around mainframes that were happening in the '60s, you know, for about a decade and a half, two decades, there was a lot of dominance around a particular way of doing things. And then some new innovational technology came along that rapidly changed that, scaled out, and it went from a very dominant set of players to a much larger number of smaller players who could then provide more innovation and more scale and more choice. And I think we're about to see that transition occurring as well. [00:09:47] Trevor Freeman: So, is this, is there sort of like an analogous time, 10 years ago, 20 years ago, are we on the cusp of like the big, the big change that we've seen before? Like, what would you compare this to, you know, in the last 20, 30 years? [00:10:01] Phil Harris: Yeah, I mean, I think there's been eras of compute. And if we say, I mean, we can find analogies outside of the compute world, but let's just stay in the computer science world. I gave the mainframe example as one, and then we went to what we call client-server, which scaled out rapidly. Telephony, we went from large, big telephone exchanges that started in the government space, went to very large organizations. Now, basically, we've completely scaled out how we make phone calls, to use that now 20th-century terminology. Nobody really makes telephone calls anymore. And we went through this with cloud computing and the internet, where there was a change in the approach to the way we did things that suddenly gave us a scale-out mentality rather than a scale-up mentality. And I think that's what we have to key in on here, is that we can, someone, I was on a panel yesterday where we were talking about scale. And I said, well, to scale or not to scale, that is not the question. It's how do we scale? Do we continue to scale up, which is the current model, or do we start to think about scaling out, which is a more distributed model? So, we go from a small number of big things to a large number of smaller things. And typically in computer science, whatever you want to, storage, compute, memory, telephony, everything we've ever done goes through this arc. [00:11:32] Trevor Freeman: Yeah, it's interesting, and there's, obviously, my brain's going to immediately try and find those similarities between my world that I live in on the energy side of things. And it's the same question. There is no path where we're not expanding the amount of energy we need, we're not going to be using more energy. But there are different ways to do that. And there are different paths we can take: the business-as-usual, the just grow, grow, grow, centralized energy production and large-scale transmission, or there's a combination of like grow those things, but also find alternative methods, more DERs, more sort of like close to consumer energy sources and storage, etc., etc. And people that listen to this podcast know I kind of go on ad nauseam about this. So, lots of similarities there. Another kind of framing or foundational thing that I want to talk through before we really get into the meat of our conversation is helping ground both myself and our listeners in what exactly we're talking about here. So, we all use, whether we know it or not, we use, you know, like cloud computing constantly, whether it's in our calls, how we're using the internet, using AI more frequently now. What is the physical reality behind that? What's actually happening? What is, you know, the term "data centre"? What is a data centre for our listeners here? What does that look like? [00:13:17] Phil Harris: Yeah, let's start there. And that's a great question. We started recognizing that the amount of power and space required for computers in companies and government and all sorts of different applications was getting larger than we could put in a room in a closet near maybe where people were using it. We had to start to create dedicated space, because the power requirements, the cooling requirements, just the noise—you can't hear this, but just in my basement, I have a few different compute systems that my wife continually tells me is keeping the neighbors awake. The reality is the environmental aspect of these things became very difficult. So, we created these purpose-built locations that had then different requirements in terms of access and facilities and power and cooling and staffing. And so, they became a new way of thinking about building compute infrastructure at a building level, not just at the individual computers themselves. So, a data centre is usually a very large room, or building, I should say, that houses large amounts of compute and storage and other networking equipment. There's a whole range of different technologies that go into a data centre that allows us to process information. That's what a data centre is. To give you some analogies, in the US, there's about nearly 6,000 data centres, depending on how you measure a data centre. In Canada, we have about 400. In Europe, there's about 750 that we can identify as standalone data centres. You can probably find more places where computers are outside of people's homes, but that's about the ratio we're looking at. [00:15:10] Trevor Freeman: And we're seeing, I think, and tell me if I'm wrong here, like all this talk about the AI proliferation, data centre proliferation, we're seeing an expansion of these. Is that we're seeing the size of these data centres expand, or we're seeing just more of them popping up? Like, what does it mean when we say we're seeing like data centre growth because of AI? What does that mean? [00:15:36] Phil Harris: Well, it's fascinating because now our worlds collide. Because the way we now think about how to describe a data centre isn't in the square footage or the number of computers. It's in how much power it consumes. And we now measure it in megawatts. It starts in 10 megawatts, or single-digit megawatts for very small data centres, into average-sized data centres in the tens of megawatts, up to now the hundreds and the gigawatts of consumption that you look at these hyperscalers. But I think we have to put this into a sort of a human scale. It helps us to put this in human scale. If I were to go back to ChatGPT, actually about now 15 months ago, ChatGPT-4, if you were to put that data centre footprint into the province of Ontario, for example, where you and I both are right now, it would be the equivalent of a million internal combustion engine cars driving 30 kilometers a day. If you ever drive up the 401, you probably don't want to see another million cars on the 401. But that's the amount of energy that we can think of in terms of a data centre of that scale. [00:17:02] Trevor Freeman: Yeah, and again, putting it in the electrical industry's terms, what we consider as a large load—so, we have a specific designation of a large load request—that is anything 5 megawatts and higher. Up until recently, we would get one or two of those every once in a while. Like, it's pretty rare to get a large load request. We are seeing large load requests coming in at a near constant pace now. Like, the number of large load requests we're getting, and a lot of it is because of this—not all because of data centres or anything like that, but a lot of them are certainly driven by that need for more computing power, more facilities that support that. [00:17:53] Phil Harris: That's right. And at the same time, we're seeing a demand on energy around now home EV charging and other aspects of the general distribution of power. Everything is taking a step function. But if I could just say one thing to your point about 5 or 10 megawatts was a high load, I think we may need to change that scale. It's almost inefficient to build a data centre unless you're somewhere above the 10 megawatt range, because at that point, get somebody else to do it for you. [00:18:23] Trevor Freeman: Ah, interesting. Yeah, and that's where sort of like, almost like renting space in a data centre for a request of that size. Interesting. Something that, you know, I've seen kind of in your writing on your blogs is the idea that traditional data centres are really built for peak capacity, which absolutely mirrors the power industry. We build our electrical grids for peak capacity. And obviously, that leads to a fair amount of inefficiency. So, if you're building just to peak capacity, if you're not at peak capacity, there is an inefficiency happening there. Something that you identified, it's a stat from your research, talks about graphics processing unit usage rates as low as 20% or 25%. So, I'm assuming that means kind of like three-quarters of that hardware is sitting idle or not being used valuably. Tell us a little bit about what Cerio, what you're doing, what your composable architecture specifically is doing to reclaim that wasted power and cooling capacity. [00:19:42] Phil Harris: Yeah, and so it starts off with the premise you correctly raised, is that if we think about the equipment, the physical equipment, and how we put these devices and these components together in a data centre, the same model we've been using today is about 30, 35 years old in terms of individual compute systems where we run applications, software, that has memory and central processing units, those typical things you have in a laptop or you have in every computer. But then we put these accelerators, these GPUs, companies like Nvidia now are the one of the most valuable companies on the planet, if not the most valuable company on the planet, because that's the technology they develop. But we're trying to put these new class of accelerators into an existing compute model, which wasn't designed for this. So, that in itself now starts to fragment the ability to leverage those resources in a data centre. And as you accurately said, you know, it's interesting, if I could geek out on this a little bit for the energy consumer in the room... [00:20:53] Trevor Freeman: Please do. [00:20:54] Phil Harris: ...we think about the notion not only of the megawatts of power going into the data, but we think about what we call power usage efficiency. And that basically says, whatever the power delivered to a data centre, how much of that is applicable to the IT systems in that data centre? A good, well-run, efficient data centre is about 1.2. That means that about 1.2 times the amount of power that's used is delivered. Your home, for example, is about 30 times the amount of power we use is delivered. We are very inefficient from our home use, by the way. But that's another problem to solve another podcast. But in this case, that's all true until we then ask the question, but what's actually being used of that equipment? And that's now in that 25% to 30% range at any point in time. And we refer to that as stranded and idle assets that, for whatever reason, aren't where the application is or aren't applicable to be used for the application at that moment, because they're in some other box. Or it's a time of day when people use equipment. And by the way, equipment like that isn't being used 24/7, but it's drawing power 24/7. So, there's lots of inherent inefficiencies in that model. So, what we do is we provide the ability to dynamically have pools of resources where we can dynamically attach resources to a compute system as required, at the scale you required, and allowing you to be much more efficient in the timing of that and the amount of equipment required to meet your end solution. And by doing that, we can increase the number of accelerators that you apply to a compute system, which inherently means you are much more efficient in those compute systems. Because it's not just the computers, as I said before, there's storage, there's firewalls, there's load balancers, there's networking equipment, all of that can now be much more efficiently used, all of that is drawing power. [00:23:01] Trevor Freeman: So, is the idea then that the equipment not being used or when you're at a lower demand time in terms of computing power, you've got physical equipment idling, sort of in more idle mode, drawing less resources that you can then ramp up? So, the peak amount of equipment's still there, you're just being more efficient with it when it's not being used, and you've developed a way to sort of dynamically pull that in. Is that what I'm hearing? [00:23:28] Phil Harris: Exactly. I'll give you an example. A data centre here in Toronto wanted to have a block of 128 GPUs they could service their customers with. With the current systems they were using previously to deploying our infrastructure, they had to deploy actually 200 GPUs and a very large number of servers to house those GPUs. By deploying Cerio technology, they brought that down to 136 actual GPUs, and they reduced the number of compute platforms by a factor of 4. So, they reduced it by 75%. [00:24:10] Trevor Freeman: Wow, that's fantastic. [00:24:11] Phil Harris: With exactly the same outcomes to their customers, with no contention for resources, no oversubscription of resources, just more efficient use of those resources. [00:24:23] Trevor Freeman: Gotcha. So, still able to meet that peak demand, but not firing up that equipment when it's not needed. [00:24:30] Phil Harris: Well, not just not firing, not having to have as much stranded equipment, because we can use all the equipment all the time. [00:24:38] Trevor Freeman: Gotcha, okay. So, in when I was kind of setting up that last question, I used the term "composable architecture," and I'll admit that I pulled that from your material. Help me understand what that means. So, I've also seen you use "composable infrastructure," sounds a bit abstract. What are we talking about here? What does that actually look like? [00:25:02] Phil Harris: When a consumer or someone who's building a data centre buys their computer equipment, they usually will actually buy the computers, the GPUs, the storage, and other things at the same time. And they will get delivered together, and that box now becomes a unit of compute capacity. But the thing about that is, whether you're able to use that entire capacity, the length in which that's useful, there's a lot of innovation churn right now as new things are coming through very quickly. But that box is now statically built for the rest of its life pretty much. IBM did a study, to take a server out of a rack, these big 6-foot racks or bigger where these servers are housed with lots of wires going into them, power and data and all sorts of things, it's about $1,000 a minute to take one of those servers out of the rack and either change something that's broken, update something. So, they just don't get taken out of the rack, because the average time to take a server out of a rack is about an hour. The math on that's pretty simple. So, if I'm spending $60,000 to upgrade a $20,000 or $30,000 server, I'm just going to leave it there and buy another one. So, that creates more of these stranded assets. So, composability says, let's separate these things into, as I said, pools of resources: compute, accelerators, and other devices, and have a fabric between them that allows us to in real time assemble a compute system that I need—that's the composing part—as I need it, because I can now take the resources anywhere in my data centre if you've got the right fabric, which we've built, that allows you then to real time build that compute system with exactly the same capabilities, exactly the same performance, and without having to change any of your software or the way the servers work. Everything has to be off the shelf to make this work, and that's what we've built. [00:27:03] Trevor Freeman: Gotcha. So, two of the terms—and you'll forgive me, this is sort of a new sector for me—two of the terms that are used as metrics to determine performance are power usage effectiveness, and you've kind of talked about GPU usage. Is the industry moving more towards that GPU usage metric? Is that just something that you guys are kind of leading the curve on, or where are we at on that? [00:27:36] Phil Harris: Oh, no, this is very much the industry way of describing not just efficiency, but requirements. And we use very weird terms for this. Every industry has their weird terminology. [00:27:46] Trevor Freeman: Absolutely, yeah. [00:27:47] Phil Harris: And we're now moving to the, for example, in AI, the number of tokens per second. When you and I put a request or a question into ChatGPT or Copilot or Claude, whatever we use, those words get translated into tokens, actually numbers. Every compute system is just a big calculator at the end of the day. We do massive processing on numbers. How many of those tokens can I put into the system? How long does it take to process those tokens and give me a response? And the tokens per second per watt is now what we're asking. So, how many tokens a second and what power per token is it costing me to process information? And that's the interesting way of thinking about how AI, for example, that's where you started this conversation, will be measured, is the most amount of tokens per second per watt. Now, right now, we're focusing on tokens per second. We're not looking at the last denominator, which is watts. So, that's why these data centres are getting so ridiculously large. And, you know, we even heard it in the State of the Union address in the United States earlier in the week where, you know, there's now the administration pushing cloud vendors and AI vendors to say, "Hey, pretty soon, you're going to be on your own about delivering power because, quite frankly, the way you're going, it's going to become untenable to think about that from a national grid perspective." Now, I think that may be a little bit into the future, but I don't think it's a completely unreasonable sentiment at this point. [00:29:32] Trevor Freeman: Yeah, and I mean, you're talking about, and we talked earlier about the just the scale of energy usage here is reaching a new height, a new level. And if we break it down to the individual racks, you know, these these racks of servers or processors that you've got in your data centre, we're now talking about anywhere from 50 kilowatts to 100 kilowatts of cooling need. And that's the big driver of energy usage, I think, is correct here, is the cooling need per rack multiplied by, of course, big numbers to get those, you know, 5, 10, 20, 30 megawatt data centres we're talking about. When we talk about cooling and we talk about hotspots within a data centre, how does your approach differ from kind of the standard way of doing it? [00:30:32] Phil Harris: That's a great question. And I think we should explain why the cooling part, it's a bit like buying really good, expensive Wagyu steak every day and then having to spend a lot of money on a gym membership to then go and burn off those calories. So, we put all this power into power these compute systems, but then we have to keep them cool. The faster they run, the more powerful they run, the hotter they get, but we need to cool them. So, there's this relationship between the more power we draw, the more cooling we need. And cooling is becoming, as I said, that sort of tradeoff for performance. Now, there's lots of exotic ways of cooling computer systems. We can just blow air across them, we can have liquid like the radiator in your car, or we can literally drop these compute systems into baths of solvents. Ferdinand Porsche, I like to use of other industry analogies. Ferdinand Porsche, the guy who obviously designed the first Porsches and the VW Beetle, realized if I could distribute the heat of the engine block with a horizontal block, I could blow air across it, it was much more efficient than trying to put a radiator to actually cool down the engine block the way that other cars who have the engine in the front. And it's because of surface area. Now, if I've got to put all my GPUs and CPUs and memory close together either in the same box or the same rack, that concentration of heat needs to be addressed with cooling. One of the ways we can address this is not only to be very selective when I compose the GPU, it's the only time it's drawing power, but also, I can spread them out through my data centre by having a fabric that allows me to connect them to the compute systems with the same performance. But now I can distribute my heat generation, that means I can cool more efficiently, just like that Ferdinand Porsche analogy of the Porsche 911. Because now, heat over spread of distance and surface area is a more efficient way, which means that it won't mean that we won't ever get to liquid cooling. I don't think immersion cooling is a good idea for lots of other reasons, but it's a necessity more than an optimization. But we can defer the complexity, the cost of those exotic cooling systems if we're more efficient in the way we use and design our data centres. [00:33:10] Trevor Freeman: And I guess there's a similar description there of if you're concentrating all that heat in a specific physical area within a bigger building, room, whatever you want to call it, that cooling system is having to work to that peak cooling need, so to that hotspot effectively. But it's not working just on that spot, it's working across the whole physical area. If you're spreading that cooling need out across the whole room, one, the peak is a little bit lower, and you're just more effectively using your whole cooling system, is that fair to say? [00:33:48] Phil Harris: That's exactly the right way of looking at this. And think about it from this perspective as well. The reason we have to cool is because if we don't cool sufficiently, those devices become very unreliable and reduce their useful lifespan. Without going into who, because they keep this information confidential, but one large cloud provider in the US, for example, a GPU that normally has a lifespan of at least 3 years is going down to about 9 months right now. And the reason for that reduction in the lifespan of the use of that GPU is because of the heating characteristics within these boxes even with all these cooling mechanisms are becoming now a reduction in the lifespan. So, that means we have to create even, remember I said what it costs to take a system out of a rack? [00:34:44] Trevor Freeman: Yeah. [00:34:45] Phil Harris: That means if we don't have to apply an efficient and effective cooling strategy, our power strategy and cooling strategy, then we start hitting problems very quickly. [00:34:56] Trevor Freeman: Gotcha. Okay. Okay, so there's a mantra that I'll admit I hadn't seen before until kind of reading some of your material. It's, "Friends don't let friends build data centres." And I think it's referring to, you know, this move in there's so many industries that kind of do this cycle of centralization to decentralization. And the sort of data movement went towards that centralization, and you saw these big, massive data centres. But there's kind of a move now back to, let's call it, decentralization or repatriation of data. And so, for various geopolitical reasons, organizations, companies, governments are wanting to pull their data back home and have it kind of be more in their control, living in their own servers. So, how are you or how is Cerio helping companies kind of get back into the data centre business or repatriate their data without kind of, you know, getting into the troubles that led for to that centralization in the first place? [00:36:12] Phil Harris: Yeah, and by the way, I can't take real credit for that quote. Cole Crawford, who was one of the early guys at Facebook before it became Meta, and was one of the leading voices in the Open Compute Platform movement, which was trying to standardize how we do these things, Cole is now the CEO of a company called Vapor IO. And what he was really saying is, it's so complicated and difficult to run data centres, let alone build them, the capital expense. AI isn't just one thing. There's lots of stages in the workflow of AI. We train these big models, you have heard of large language models like ChatGPT or Copilot. But what we use them for, the results of those trained models, is what we call inference. Now, you'll now hear about agentic AI, where we turn those results into actions. Okay, that's the agency part of agentic. Well, the use of AI in the corporate world is now becoming, as you said, both regulated, but from an intellectual property perspective, it's about how I control my data and my information. Because if I put that all into somebody else's large language model, I've basically populated somebody else's large language model with what might be my proprietary information or information that's very sensitive. And it's one of the reasons why you'll hear in the press about Anthropic, for example, trying to put guardrails around the use of their AI, because they're very sensitive to this. Most enterprises, governments, of all sorts, have realized, though, they need to run this in their own data centres, because they need to have control over this information and the use of this information. That's the repatriation you're talking about, moving these workloads now into the organization that previously had said, "Hey, cloud computing can take this problem." We've got to now figure out how enterprises, which are far many more of them in far more diverse locations, can now build their own data centres and get the right power, the right efficiency, the right capabilities at the right cost. [00:38:22] Trevor Freeman: Does that open the door? I mean, earlier you talked about, you know, if we're talking about a 5 megawatt data centre, it's almost not worth it. You know, that's just sort of renting space in someone else's. How does how does that track with an organization that won't have enough data or enough computing power, whatever the metric is, to to warrant a 30 megawatt data centre for their own data, but wants to get that that control, wants to bring it more in house? Is your technology helping those smaller data centres exist? Is that the correlation there? [00:38:58] Phil Harris: We can now move it into, another couple of terms that may be you're listeners may not be familiar with, in the compute world or the data centre world, we talk of brownfield and greenfield. Brownfield is that which is already there, greenfield is something I have to build new. A lot of the brownfield world is the predominant quantity of compute power on the planet is primarily brownfield. The question is, can I take that existing infrastructure and put the capabilities we've been describing in this discussion into those brownfields, so I can reduce the cost of the expansion of that, because I can reuse the compute equipment that's there? I can now add just the discrete GPU technology, for example, into an existing data centre that doesn't then far blow the power budget or the cooling envelope within that environment, but I can still now start taking advantage as I figure out what my larger plans are. And at the same time, how do we have a tier of providers who I'll give you an example. There's a company in again in Canada, ThinkOn, who are building a data centre in in Ottawa. It's going to have its own liquid natural LNG as its source of power for its own power requirements. Why? Because they can have the power they need as they need it in that location, and they can provide that secure infrastructure for both government and private enterprises. And ThinkOn is is certainly in Canada one of those companies that's really seen to be a trusted partner in this. So, it'll be a bit of what can I do myself, how do I have a trusted partner. We think of sovereign AI a lot. That means trust more than anything. And that's becoming the new mechanism of thinking about this. [00:41:01] Trevor Freeman: Thinking about the the environmental impact of of tech and of of data, you know, we've talked about the energy usage here, but there's also the physical aspect to it of, you know, the the pace of improvement in technology means we see obsolescence, or we see kind of technology being outdated fairly quickly. We all, like on the personal level, we all see this with our our cell phones, our smartphones, our our whatever tech we have at home that seems to be out of date fairly soon. I think the the stat or the the saying that's out there is, you know, tech is kind of obsolete or becomes trash within 3 years. Obviously, this is not sustainable. Is this part of the drive of what you're doing? Is it are you looking to sort of extend the life of the physical equipment? You've touched on this a little bit, but maybe expand a little bit on that. [00:42:01] Phil Harris: Yeah, this this goes a little bit back to that brownfield, greenfield discussion. But one way of looking at it, I guess, is um when I put all of these components into one the classic model, the current model, I put my my my central processing unit, my memory, my storage, my GPUs, all in the same box. What is the thing in that box that I want to take advantage of as new innovation happens versus that which is happening over a slower evolutionary cycle? Well, right now, if I put everything in the same compute unit, go back to my cost of taking that box out of the rack, I'm pretty much limited by the slowest innovation curve within that platform now as what I can take advantage of over time. Interestingly, GPUs are innovating currently at a clip of about once a year. Nvidia comes out with a new generation of GPUs once a year. Um but now we're getting more GPUs into the market, we're getting much more diversity, and that diversity means I'll have more options more often. But if my compute system itself is only innovating once every 3 years to your point, then if I don't decouple these things, if I don't have the ability to separate these innovation curves, I'm always stuck with the slowest innovation curve. One of the things we've done at Cerio with the fabric that we've built and the platform we've built is to allow you now to, if you like, dislocate those innovation curves and those options so as new technology comes along, I can apply it to the things that are innovating slower and still get the outcomes I'm looking for. And that will significantly increase the existing lifespan of equipment that's in people's data centres. [00:43:56] Trevor Freeman: So, so looking at a data centre of the future, and not, you know, not far into the future, let's say 5, 10 years from now, are we seeing some of the same technology still exist within that data centre, or is it, you know, everything gets cycled out within Like what's the generation of a data centre, for example? Like how often or how soon will we see it all cycle out? [00:44:20] Phil Harris: I think you there's a there's a there's a technical answer to that, and a financial answer to that. The depreciation models, so that the capital infrastructure can be written off people's books over a 3 to 5-year window, is very typical. So, we see that there's just an a financial inhibition to changing more or faster than that 3 to 5-year window. The technical churn, as I said, is happening much more rapidly in the technologies that are drawing most power, but providing most capability. So, one of the things we're we're looking at is how companies now start leasing infrastructure. Because if they lease the infrastructure, they can now recycle that and bring new technology in faster into their organizations. But to do that, you've got to have the ability to bring new technology in and not be stuck with these static systems that we have today. So, there's a set of financial instruments and now, with work that Cerio is doing, technical capabilities that allow customers to really continue to innovate. So, there's no real, "Hey, it's going to be all churned out in 3 years." I'll continue to innovate over those 3 years, recycling the technology that can stay where it is and bringing new technologies as it becomes available at the right financial model. [00:45:39] Trevor Freeman: I'm curious about what that innovation is. Um so, you talked about Nvidia kind of essentially a new GPU every year, there's a new version every year. What is the innovation? Are they just Is it getting faster and more compute power and therefore it's pulling more energy, and is that just like a perpetual increase, or is it kind of same compute power, less energy? Like, do we ever see, I guess what I'm what I'm getting at with this little bit of a ramble here is, do we ever see that that rate of change in energy usage start to flatten out and come down while we still can grow our computing power, or does energy usage just continue to grow, like are we on a bit of a path with no end right now? [00:46:36] Phil Harris: History taught us a little bit about this. Uh Gordon Moore, who was one of the founders of Intel, actually, we had this term called Moore's Law. And Moore's Law was basically this idea that every 18 months, we'll double the number of transistors on a piece of silicon. Now, for those in the computer science world, we all understand what that means. For the rest of the world, the transistor is the smallest unit of technology within the computer. It's the basic building block of how we build computers, the central processing units, all the GPUs, they all come down to taking literally silicon, and in a foundry, we call them, figuring out how to make as many transistors interconnect with each other in a in a smaller area as possible, or the most amount of transistors we can. So, a bit of a geeky answer to your question, but the way that we look at how each innovation improves is are we increasing the number of transistors, which means we can do more math. Remember, all we're doing is processing numbers. [00:47:45] Trevor Freeman: Per unit, per physical unit, right? [00:47:47] Phil Harris: Per physical unit. [00:47:48] Trevor Freeman: Okay. [00:47:49] Phil Harris: And the way we do that is in these big foundries that process all this silicon into these components, they have what are called process nodes. And the and literally how we etch a transistor, it's called lithography, onto a piece of silicon tells us the power of that piece of silicon. And the more I can etch, so we get into what we call the nanometer scale of what we call a process node. So, every time, if you really look into the spec sheets of Nvidia every generation, they'll talk about how many nanometers their silicon process is based on. Because the smaller I can get that number, the more transistors I can have on the same amount of silicon, the more processing I have, BUT every transistor takes power. So, with more transistors, I require more power, even though in the same physical space, it looks like the same amount of silicon. Therefore, your question was a great one. Do we ever get to zero nanometers? Well, no. We're going to hit a wall here eventually. So then the question is, that's the scale-up model: try and make one thing as big as possible. How about if we make lots of things powerful, but we have more of them? In China, last year, we heard of DeepSeek. DeepSeek was a Chinese government-sponsored effort to try and come up with a much more cost-effective way of doing the equivalent to ChatGPT. They didn't do that with bigger GPUs, they did it with much smaller GPUs, but many more of them. And that comes back to how efficient I am in deploying lots of things together. And that goes back to my earlier point about, we start with scale up, inevitably in the industry, we go to scale out. [00:49:50] Trevor Freeman: And there's Is it fair to say that the power usage per transistor, is that fairly static? Like, is there efficiencies to gain there, or your GPU is going to use more power because you're packing more transistors into it, and once you hit that wall, that's going to be the the power consumption level. Is that right? [00:50:15] Phil Harris: Well, this is the games that the silicon manufacturers like Intel, AMD, Nvidia, they're all trying to figure out how to sort of figure out new and interesting ways of packaging all the silicon in these processing units. And we've got a whole industry and science around the packaging mechanism to make those tiles, and we now think of them as little tiles of processing power. And some will be doing very specific jobs, some will be doing very general jobs. It's now getting to the point where the science around the packaging of these dies or these tiles is as much of the of the of the innovation as the actual tiles and the processing on them. So, it's an extremely complex um um technical problem, uh and we are hitting some walls here, which is why I go back to my earlier point. We're now reaching a point where is it just a technical problem to solve or a technical, operational, and commercial problem we have to think about? And this is that wall that you asked me about right at the beginning of this conversation: are we about to hit a wall? And the answer is yes. [00:51:26] Trevor Freeman: Hmm, interesting. It's I mean, I'm always fascinated by like what are the what are the really smart people in the industry focusing their time on. And it's so that's why we're talking to you, um of you know, you're looking at how do we operationalize this, how do we get the most efficient combination and structure of what we're doing here. There's folks that are looking at how do we pack the most computing power efficiency into these specific units. I guess there's an aspect of how do we cool this in the in the most effective way, like what's how do we um, you know, drive down the cooling power needed. Uh what else is out there in terms of like we have smart people focused on this efficiency? What's the thing that's missing from that that sort of list? [00:52:26] Phil Harris: Well, I think maybe what's going on right now, and if I could just add one more layer of complexity, I'll try and keep it concise. Remember I said we were processing silicon? Well, the earth's got lots of silicon, but we don't have lots of places to process that silicon. The companies that are formed to process silicon into these processing units, we call them foundries. The world's largest is TSMC based in Taiwan, um and then we have Intel, we have Samsung, we have a few others around the world, GlobalFoundries is another one. There is a limit, physical limit, because these foundries are huge and they take decades of development and optimization. So, if we start breaking ground on a new foundry tomorrow, we'll see output in about 5 years. So, we have a constrained supply. So, if I'm a if I'm Jensen at Nvidia or any of the big silicon manufacturers, I'm going to optimize that relatively constrained supply to where I'm going to get the best return on my investment, and that's why this scale-up model is happening. So, given that, we know that we won't have any more foundry capacity of scale for another couple of years at least, then the reality is we've got to think differently about how we're thinking about the processing of that silicon. Do I want just ever bigger processors that become more expensive, more limited in where I can deploy them, and quite frankly, the top 15 consumers in the world of silicon consume about 80% of that silicon, if not more. How do I democratize that? Again, it goes from scale up to a scale-out model where I can use that same processing capacity to produce more silicon. [00:54:20] Trevor Freeman: Fascinating. Um yeah, I just I took us down a little bit of a nerd out path. You had me really interested in that. Um okay, so last question here. We hear this term for a bunch of different reasons um around the world right now. Um we're hearing this term "democratizing" happening a lot, and and I know um and you've talked about democratizing AI. What does that mean? What does that mean to you, or or describe that for us? [00:54:51] Phil Harris: Yeah, I think it really means going right to my last point about if if 15 big, big consumers of silicon are going to consume the vast majority of available supply chain, that makes that a losing proposition for the the rest of the organizations and the rest of the governments and the rest of the individuals on the planet. So, how do we make sure that AI can be built both responsibly from a a sustainability perspective, and I don't mean just ecological side, but that's important here too, but also from the ability to I was on a panel yesterday between the UK government and the Canadian government where we were looking at how do countries around the world have the ability to control their own destiny. There's this whole notion of sovereignty and AI sovereignty right now. That isn't because people want to have closed walls around them, they want to have choice. They don't want to be dictated to by very dominant players where they quite frankly don't have the buying power to compete, you know, the amount of capital going into some of the AI companies, we saw $30 billion going into Anthropic last week, that's actually a small increase in their capitalization relative to the other big AI players on the planet. That's $30 billion. So, we've got to think to ourselves, is that a sustainable model commercially? And the answer is no. So, we've got to have technology, we've got to have the right ability to deliver power, we've got to have the right designs of data centres that can keep them cool in an effective and efficient and responsible way, and we've got to be able to give them enough power to make them viable to make them useful. That's the democratization we all have to be focused on. [00:56:46] Trevor Freeman: And we need every I guess to to round out the point is we need everybody to be able, everybody being, you know, whatever, major industry, countries, whoever, to be able to access that equally so that we don't have to rely on the major players out there in order to do those things you just said. Gotcha. [00:57:04] Phil Harris: That's exactly right. And look, there'll always be a pyramid here. There always has been in technology, there's always still the big players, right? But the question is, have the big players stifled out the ability for smaller players to come up, innovate, provide choice, provide alternative ways of looking at things? And that's what we've got to make sure that we keep the the And there's always reliance on some new technology coming along that enables that. Cerio believes that we've created that next layer in the stack, if you like, of technologies that gives us that opportunity to rethink the innovation curve going forward. [00:57:42] Trevor Freeman: Very fascinating. Phil, thanks for your time. I really appreciate it. This has been super interesting. It's not an area that I often get to spend my time thinking about, so it was great to chat today. As you know, we always kind of round out our interviews with the same series of questions to our guests. So, what's a book that you've read that you think everybody should read? [00:58:05] Phil Harris: Well, I'm not sure I can recommend this for everybody. One of the people who basically along the lines of some of the things I've been talking about today, who've revolutionized the computer world was a gentleman by the name of Linus Torvalds in Helsinki in Finland at the time, he's now based in the States. He realized that there was a dominance around how the operating systems on computers, the things that run the software, was limiting basically innovation, choice, and forcing us down a very closed path. So, he wrote something called Linux, which was a new operating system, so be it on your phone, your TV, your microwave, that's running Linux today. Because there wasn't an operating system that we could then generally deploy that meant there was more developers had the ability to write applications, more hardware vendors could now have software they could run on their on their platforms. He gave the world a new innovation curve, and every time this happens, to my last point, good things happen, very good things happen for the world, for every individual on the planet. And Linus was one of those individuals who saw that need. And so, his book, "Just for Fun," and he's a very quirky guy, as you can probably imagine, is a great book about his philosophical approach to what it takes to change really big problems. And I would encourage all of you just even just read the first few chapters. It's a fascinating view of how an incredibly smart man, smart individual took on probably one of the biggest problems we had in the 20th and 21st century of computing and solved it by recognizing you take a different path. [01:00:03] Trevor Freeman: Yeah, very cool. [01:00:04] Phil Harris: As far as as far as shows, I don't know, I'm one of these guys, I've got two 13-year-old daughters, so my wife and I get to watch TV for a very limited amount of time when we can watch it about the things we want to watch. So, we tend to sort of cram things in. But I am I am a huge Aaron Sorkin fan. So, if I ever need something on a rainy day to go back just to think about how the world could be, I watch The West Wing. It's a show that's imaginative, it's got incredible script writing, it's got incredible character development, but it really talks about how to think about doing the right thing as well. Now, whether you agree with the politics or not, that's a different question, but just the thought that smart thinking solves big problems, again, sort of it's a bit like the Linus Torvalds book, it just speaks to me about sometimes we can solve big problems with individuals or people who just have the right way of thinking about things. [01:01:06] Trevor Freeman: Yeah, I think that's that's the kind of, you know, call it entertainment because it is entertainment, but it's the entertainment that sticks with you and that we we go back to time and again is the ones that we can also like see the the underlying philosophy or or, you know, theory of change that goes into that entertainment. And it's it's fun to watch, it's, you know, either humorous or dramatic or whatever, but there's still that underlying message. And I think, yeah, West Wing is a great example of of that. There's a handful of those other sort of classic shows that are in that line, too. Um, a free round-trip flight anywhere in the world, where would you go? [01:01:46] Phil Harris: This is hard. Um, my wife and I were talking about this the other day, and um I've had I've had the luxury of traveling just about everywhere. I think there's 15 countries on the planet I haven't been to. Wow. But if I ever want to go to one place, it's Bali. And there's two reasons: one, my wife and I went there for our honeymoon and it was the beginning of the most important chapter of my life by far. Um, and and secondly, it's because it has that balance of everything. It's I love to scuba dive, I love the rainforests, the jungle, the architecture, the people, the food. It just brings everything into one package for me. And so, um it just, again, it's those things that sort of speak to you emotionally and also intellectually. It's one of those things that I could always go back to. [01:02:40] Trevor Freeman: Oh, fantastic. Um, who is someone that you admire? [01:02:45] Phil Harris: In history or today? [01:02:47] Trevor Freeman: Ah, you pick, anything. [01:02:48] Phil Harris: That's fascinating. Um, I think historically, it's I'm a Brit, it's hard not to go back to some of my my my forebears or my my country's forebears. Alan Turing, who against all adversity, social, political, technical, came up with an inspirational way of thinking about solving what were deemed to be unsolvable. And again, it was a it's a tragic story, I think we've all if you see, you know, the movie that was made about his life, um, it's a very tragic story, but it's an inspirational story about how again, if you just take a different approach to solving what seems to be an unsolvable problem, you can. You get smart people together, doesn't have to be a big army of people. And I think so Turing is one of those people that always comes back for me, thinking, "Wow, if I could have just some of his courage and some of his imagination and some of his intellect, I'd be a very happy person." [01:04:02] Trevor Freeman: Yeah, and it's almost, I mean, obviously a brilliant man, but it's the willing to think in a different way or willing to approach a problem in a different way that, I mean, there's a long list in history of of major turning points that are as a result of someone thinking in a different way or doing something in a different way, and I think that's a great example of it, so. Just about the entire course of human life in the midpoint of the 20th century changed on that that man's inspiration, that man's imagination. Yeah, and that's that's not an understatement. That's fantastic. Uh, okay, last question. What's something about kind of the energy sector or, you know, your sector that that you're really excited about, or something that you see in the future that you're really excited about? [01:04:47] Phil Harris: Actually, I see it now, to be honest. There are things in the future. Hey, I I I have two 13-year-old kids. I want to have a sustainable ecology and world environment for them to live in and bring their own families up in. And I think about how we can use power more efficiently, but how we can make it It does Look, sustainability is important. I want to see renewable, sustainable energy for the general world as a as a thesis. Right now, it's how we can be much more efficient in the use of power and the right power delivery. And I think, as I said, I gave the ThinkOn example, that's incredibly exciting because now if we can do that at scale, that's an opportunity to do that democratization that I spoke about. So, when I think about the things that are really exciting me about the data centre world, the world I live in, actually that power generation and power availability in a clean, effective, well-managed fashion is exactly what we need right now while the rest of us are solving these transistor problems. [01:05:58] Trevor Freeman: Yeah, it's I mean, our listeners are probably going to roll their eyes because I say this all the time, but one of the things that excites me the most is seeing like we're in a period of change, and and that's a really exciting time to be working in this, and I kind of hear that from you in in your sector as well, and I see it in mine, in the energy sector, of we're we're actually getting to see some of this innovation, some of these like leaps and bounds forward. That's not to say there aren't still problems, that's not to say there aren't steps backwards as well, but it it's very cool to be working on this at a time when we're seeing that change, and and that's kind of what I'm hearing from you as well. [01:06:34] Phil Harris: Indeed. [01:06:35] Trevor Freeman: Awesome. Phil, thanks so much for your time. I really appreciate it. This has been great chatting with you. [01:06:39] Phil Harris: Trevor, the pleasure was all mine. Thank you. [01:06:41] Trevor Freeman: Fantastic. Take care. [01:06:42] Phil Harris: Take care. [01:06:43] Podcast Outro: Thanks for tuning in to another episode of the Think Energy podcast. Don't forget to subscribe wherever you listen to podcasts, and it would be great if you could leave us a review. It really helps to spread the word. As always, we would love to hear from you, whether it's feedback, comments, or an idea for a show or a guest. You can always reach us at thinkenergy@hydroottawa.com.

A Central Queensland farming family is offering a $25,000 personal reward after 142 Wagyu-cross cattle worth over $200,000 were stolen from their property north of Rockhampton. Joining Jason Matthews on 4BC Breakfast, property co-owner Brigid Price suspects thieves may have exploited drone technology to muster the pregnant cows at night, highlighting a growing $4 million annual cattle theft crisis in Queensland.See omnystudio.com/listener for privacy information.

In today's National Rural News: ** National red meat slaughter is at its highest since 1978 - with processors at capacity, ** A Rockhampton-region farmer offers a $25,000 reward for information leading to the return of Wagyu cross cattle, ** and The Federal Government will permanently maintain its power to subsidise the purchase of imported fuel, Plus the latest from the markets and more. Subscribe to the National Rural News podcast: http://bit.ly/RuralNewsPodcast See omnystudio.com/listener for privacy information.

Host Kerry Lonergan and live-trade veteran Patrick Underwood caught up recently to examine the current state of Northern Australia's live export trade, covering rising Darwin cattle prices driven by tightening supply, currency pressures from a weak rupiah, and Indonesian market controls. They discuss alternative supplies (Indian buffalo meat), growing interest in buffalo exports, shifts from Brahman to crossbreeding/Wagyu influence, and the mixed prospects for cotton and carbon projects in the north. The episode also addresses shipping fuel costs, the stability from recent ship ownership changes, the potential of markets like Vietnam, and the urgent need for continued vigilance against diseases such as lumpy skin disease and foot-and-mouth. Listeners should note that because of Brisbane Ekka podcast commitments, some of the specific live export pricing and activity references in this interview may be a little dated.  

Content Advisory: This episode contains a candid conversation about childhood abuse, domestic violence, trauma, and a past suicide attempt. Some listeners may find portions of this discussion difficult. Listener discretion is advised. For the first time publicly, Chef Anthony Santos tells the story behind the man and chef he has become. Anthony grew up in a home marked by years of physical and emotional abuse. As a child, he stepped between his stepfather and his mother and younger siblings, often becoming the target himself. The violence eventually escalated to an attack with a machete. At 15, Anthony left home, at one point sleeping outside in the rain with nowhere safe to go. Food became an unexpected way forward. After seeing the joy his uncle's cooking brought to his mother, Anthony began to understand food as something more than a meal—it could bring comfort, connection and, even briefly, a sense of safety. That realization eventually led a teenage Anthony, soaked from walking through the rain, through the doors of a Chinese restaurant looking for work. In this deeply personal conversation, Anthony talks about surviving abuse, leaving home, mental health, therapy, faith, the lasting effects of trauma and the relentless drive that helped shape his career. He also shares what he would tell a young person living through abuse today and why he believes what happened to him can be part of his story without becoming his identity. From the WITM kitchen: Anthony prepared a charred Spanish octopus inspired by his Portuguese roots, followed by a Wagyu ribeye with Japanese purple sweet potato, charred broccolini and a red wine truffle sauce finished with 24-karat gold. The sweet potato incorporated butter, black garlic, fresh garlic and Maldon smoked sea salt, creating layers of sweet, savory, smoky and umami flavor. Today, Anthony Santos is a private chef, entrepreneur, mentor and culinary competitor. But this isn't simply a story about becoming a chef. It's a story about survival, purpose, faith and what one person chose to build from what he endured. Takeaways Survival is part of Anthony's story—not his identity. He speaks openly about nine years of abuse and the long process of separating who he is today from what happened to him as a child. At 15, he chose to get out. Anthony worked multiple jobs, stayed with friends and began building a life outside the home he had grown up in. Food represented something violence couldn't. Watching his uncle cook and seeing his mother smile gave Anthony an early realization that food could create joy, comfort and connection. As he says, cooking looked like a "superpower." The trauma didn't disappear when the abuse ended. Anthony discusses therapy, triggers, relationships, anger, fight-or-flight and the years it took to understand how childhood trauma continued affecting his adult life. His drive and his trauma are connected. When asked how much of the ambition people see in him comes from what he survived, Anthony's answer is striking: "all of it." Faith wasn't a straight line. Anthony speaks candidly about being angry with God as a child, losing his faith and eventually returning to it with a very different understanding of what he survived. His definition of success has changed. After cooking for celebrities, millionaires and billionaires and building a successful career, Anthony says his real pursuit isn't money or possessions—it's a peaceful, purposeful and happy life. He's turning experience into mentorship. Anthony now mentors other chefs, including helping private chefs build sustainable careers, giving him another avenue to pour into people in ways he didn't experience growing up. He speaks directly to young people experiencing abuse. One of the episode's most important moments is Anthony explaining what he wishes he had known as a teenager: tell someone capable of actually helping, seek professional support, prepare for independence and understand that abuse does not determine what your life can become. The chef eventually emerges from the survivor. His charred Spanish octopus and Wagyu ribeye with Japanese purple sweet potato show the artistic, highly visual approach to food that Anthony has developed throughout his career. The Companies Helping Shape Hospitality Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently. RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level. UNOX - Intelligent commercial cooking technology designed to improve consistency, efficiency, and kitchen performance. TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens. Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations. Crab Island Seafood - Florida-based manufacturer of premium seafood dips and spreads inspired by coastal flavors. Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators. Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen. Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table. Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond. Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country. Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact. The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.   Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.  New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.  California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.  Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.  U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.  Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community. About Walk-In Talk Media Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.  Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.  From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

What does Wagyu look like around the world?This week, the Meat Dudes sit down with Deja Nienaber and Richard Saunders of the World Wagyu Council for a fascinating conversation about the global Wagyu industry.Together we compare the unique perspectives of Japan, Australia, England, Namibia, and the United States while discussing genetics, breeding, consumer education, sustainability, and where Wagyu is headed next.If you've ever wondered how Wagyu differs around the world—or where the global industry is headed—this episode is for you.

After a summer hiatus, David Brown returns to Angus Underground with longtime friend and repeat guest Dave Mullins for a candid conversation about the current Angus business, the cattle market, and the opportunities facing breeders today. David opens with updates from Montana Ranch before diving into his thoughts on the American Angus Association's Data Driven Herd recognition program, the importance of submitting real-world performance data, and recent changes surrounding genetic testing and AI certificate requirements. While never shy about sharing his frustrations, David's larger message remains consistent: meaningful data collection matters, particularly as genomics continue to play a larger role in cattle evaluation. From there, David and Dave turn to what they describe as an unprecedented cattle market. Despite drought conditions, market volatility, and challenges such as New World screwworm concerns, demand for quality Angus genetics remains remarkably strong. They examine why traditional “sale seasons” are becoming less relevant, with successful production and frozen genetics sales happening throughout the year. Dave explains that today's buyers are increasingly willing to invest whenever the right genetics become available—whether they're looking for embryos for an upcoming IVF cycle, a donor cow to advance their program, or genetics that fit a very specific breeding philosophy. Ultimately, the conversation centers on intentionality. David and Dave encourage breeders to determine exactly what they want their program to accomplish, reverse engineer the path to get there, and resist being distracted by industry noise or someone else's definition of success. Whether a breeder focuses on maternal cattle, performance genetics, carcass traits, show cattle, or another segment entirely, there is room within the Angus breed for different approaches. Their message to both established and young producers is simple: build a good product, communicate clearly why it matters, understand your customer, and become exceptionally good at serving your particular segment of the cattle business. Key Discussion Points The return of Angus Underground after a busy summer at Montana Ranch American Angus Association's Data Driven Herd recognition program Why real-world performance data remains important alongside genomics Genetic defect testing and AI certificate requirements Current cattle inventory and historically strong market conditions New World screwworm concerns and cattle-market volatility Record demand for registered Angus cattle and genetics Why traditional spring and fall “sale seasons” are changing Growing opportunities for year-round embryo and semen sales How IVF has changed the timing of frozen-genetics purchases The diversity of today's Angus breeders and buyers Finding the right customer instead of trying to appeal to everyone Building a breeding program around intentionality and consistency “Reverse engineering” your operation from the outcome you want Why breeders should learn from successful programs—even those with completely different philosophies Opportunities for young people looking to build careers in the cattle industry  

Recorded live at the House of Suze during Tales of the Cocktail in New Orleans 2026.Why This Episode MattersDiscover how the American beefsteak became a tool for political organizing in New York and New Jersey.Learn the feast's essential rules: endless meat, bread as a plate and no concern for remaining clean.Hear how Prohibition and women's suffrage changed public drinking—and the beefsteak itself.Find out how New Jersey preserved the tradition after it faded elsewhere.The ConversationMark Pascal, Francis Schott and Sother Teague take the stage together to explore one of America's messiest, and most political, dining traditions.The American beefsteak began as a nineteenth-century feast where politicians served voters and ward leaders all the steak and beer they could handle. Matching aprons erased the appearance of social rank, and the room became a place to reward loyalty, recruit supporters and build political alliances.The panel lays out the beefsteak's non-negotiables: slices of beef served continuously on pieces of bread, no forks, no knives and traditionally no napkins. Diners eat the meat, stack the bread and use their aprons to wipe their hands. As Sother puts it, the guiding principle was “opulence over elegance.”They trace the tradition through Tammany Hall, organized labor and the East Side–West Side beefsteak rivalry. They also examine how Prohibition and women's suffrage helped transform the formerly all-male event into a more social and mixed-gender gathering.When beefsteaks began disappearing after World War II, New Jersey butcher Garrett “Hap” Nightingale revived them as fundraisers for fire departments, churches, and community organizations. The conversation also compares the beefsteak with Southern pig pickin's, crab boils, clambakes and pancake breakfasts.Along the way, Sother recounts the six-plane journey that brought him to Tales, while Mark and Francis explain how they transported steaks, produce and Himalayan salt bricks from New Jersey to New Orleans.The evening's menu includes brisket, roast beef, Wagyu, house-made mozzarella and steaks finished on 500-degree salt bricks. Steak sauce is permitted, although putting it on the Wagyu may cause Francis emotional distress.Guest BioSother Teague is a bartender, hospitality professional and drinks historian best known for Amor y Amargo and Overthrow Hospitality. He is also a co-host of The Speakeasy and Sauced podcasts.Timestamps00:00 Live from the House of Suze at Tales of the Cocktail02:15 What is an American beefsteak?05:00 Tammany Hall, political organizing and “opulence over elegance”10:00 Six planes, ten cooler bags and salt bricks on an airplane13:00 Excess, Prohibition and the end of the all-male beefsteak21:00 How New Jersey revived the tradition23:00 Pig pickings and other regional communal feasts25:00 Wagyu, salt bricks and the steak-sauce debateInfoSother Teague https://www.overthrowhospitality.com/teamPodcasts: The Speakeasy, SaucedRecorded AtHouse of SuzeTales of the CocktailNew Orleans, LouisianaFeatured PartnersSuze and BCIOld ForesterSerene Craft Beer DistributorsSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Chris Wooldridge of the Zionsville Chamber, and Willy from Willy's Wagyu stopped by for a chat with Matt Pelsor about this year's event, happening Saturday, August 1st.

This week, Dennis Voznesenski, CBA's Agricultural Economist, interviews Stockyard CEO Lisa Sharp. Stockyard is a Wagyu and Angus beef business based in Queensland. It operates across much of the beef supply chain, from breeding and feeding cattle through to exporting beef. At any given time, Stockyard's Kerwee Feedlot can have up to 20,000 cattle on feed. Its export markets include Japan, South Korea, the Middle East, the domestic Australian market and other parts of Asia. Dennis and Lisa sit down to discuss seasonal conditions, export markets and cattle breeds.

This might be our most international Wagyu conversation yet.Joining us are Yuta Abe from Japan and Jessie Chiconi from Australia as we compare how the world's three largest Wagyu-producing countries approach genetics, feeding, farming, cooking, and eating Wagyu.From Hokkaido feedlots and Japanese food culture to Australian breeding programs and the growing American Wagyu industry, this episode explores why there isn't just one "right" way to produce great Wagyu—and why every country has something to teach the others.If you love beef, this is an episode you won't want to miss.Get in touch with Jessie Chiconi: www.4cconsultancy.orgGet in touch with Yuta Abe on Facebook: https://www.facebook.com/yuta.abe.374

We're back at Casa Verde for Episode 152 with a wide-ranging, candid conversation that takes a few unexpected turns. We kick things off with a check-in on the Tour de France—analyzing Tadej Pogačar's mountain dominance, high-speed descending errors in the peloton, and the brutal realities of pro road racing. We also dive into the shifting action camera market, breaking down GoPro's financial struggles and $20M emergency financing, why DJI and Insta360 own the space, and the privacy implications of Meta smart glasses.The core of this episode is a transparent, real-talk update from Kevin following a frustrating neighborhood crash caused by an unmarked roadwork sign sitting right in the middle of a local bike path. What started as an urgent care visit for nine stitches in his thumb and a massive hip hematoma led to an ER CT scan—and an unexpected, incidental discovery of an asymptomatic mass on his kidney. Kevin shares his unfiltered perspective on the diagnosis, why he considers the bike crash a weird blessing in disguise, and his absolute refusal to stop riding bikes.This entire experience has lit a fire under our local advocacy efforts. With federal bicycle infrastructure funds being redirected away from critical long-distance projects like the Northeast Texas Trail (NETT) and the Great American Rail-Trail, grassroots community organization matters more than ever. We lay out the vision for the September 19th Midnight Massacre weekend: bringing North Texas cycling organizations (DORBA, FWIMBA, Big Pig, and more) together under one roof to rally for better local infrastructure and rider safety.To wrap things up on a lighter note, Chef Brad breaks down the culinary madness of his latest 9-course rye whiskey pairing dinner—featuring chilled sweet corn and peach soup, 53-day dry-aged Wagyu, and horchata tres leches—before diving into the everyday headaches of DIY car repair and pool filter battles.Support Local Advocacy: Whether you ride gravel, road, or MTB, get involved with your local clubs and trail organizations. We want to see representatives from across North Texas out with us this September!ShiftLess Podcast: Available on YouTube, Spotify, Apple Podcasts, and wherever you get your audio.Leave a comment below with your thoughts on action cam setups, your local trail infrastructure, or just to share your support. Stay safe out there, look ahead on the trail, and go ride your bike!00:00 Hot Open And Tour Talk01:23 Tour Crashes And Inexperience03:50 GoPro In Trouble05:08 Upgrade Cycles And Sensors08:52 Used Gear Pricing Reality13:48 Why Film Everything16:42 Social Apps And Chopped Unk18:35 Midnight Massacre Community Plan20:52 Funding Cuts Hit Trails28:09 Neighborhood Ride Crash Story35:13 Construction Hazards On Bike Lanes38:27 Bike Paths and Culture39:16 Crash and Urgent Care43:14 Hematoma and ER Trip48:53 Kidney Mass Discovery52:32 Next Steps and Insurance01:03:06 Whiskey Dinner Breakdown01:12:36 Pool Problems and Florida Pools01:16:46 Compression Shorts and Advocacy01:18:28 Cycling Hate and Closing

July 13, 2026 ~ Chris Renwick and Lloyd Jackson discuss an upcoming July 21st fundraiser with Alec Kanno at Sexy Steak and Legal Aid and Defender Association CEO Michelle Johnson. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Matt Bissonnette grew up in a remote Alaskan village, read every SEAL book he could find, and made it all the way to SEAL Team 6. Fourteen years in the Navy, 13 straight combat deployments, team leader at the command, and one of the operators on the third floor of the bin Laden compound. In 2012, writing as Mark Owen, he published No Easy Day — and spent the next decade paying for it. The DOJ came after him for skipping pre-publication review, took every penny the book made, and left him on a 15-year payment plan. We get into what he actually saw that night in Abbottabad, the audio-recorded debrief, and why the competing narratives don't hold up tactically. Then the aftermath: 10-hour DOJ interrogations, being cut off from his own community, and getting to the point of putting a gun to his head. We also cover the hypocrisy of leadership selling their own stories, the award system, funerals he couldn't attend, and why he's now raising Wagyu cattle and self-publishing his third book, No Easy Way. No Easy Way:  https://mattbissonnette.com/ Join the Cleared Hot newsletter:  https://www.clearedhotpodcast.com Take the Operator Code Assessment: https://www.theoperatorcode.com Today's Sponsors:  Montana Knife Company:  https://www.montanaknifecompany.com BetterHelp: Sign up and get 10% off at https://www.BetterHelp.com/clearedhot

In this episode of A Table in the Corner, I sit down with chef Jaycee Ferreira of East City Grill & Yakiniku in Cape Town's growing Harrington Street precinct. We explore why so many chefs are drawn to Japan, and how a trip to Tokyo opened JayCee's eyes to a side of Japanese food culture far beyond sushi.We talk about his journey into hospitality, the challenge of combining a steakhouse and a traditional yakiniku experience under one roof, and the farm-to-fork philosophy behind the restaurant's own Wagyu beef programme. Along the way, we discuss umami, nose-to-tail cooking, restaurant precincts, and why Japanese cuisine continues to inspire chefs around the world.A thoughtful conversation about food, culture, craft and finding new ways to tell familiar stories through cooking. www.rwm2012.comOn Instagram @a_table_inthecornerCover image sketched by Courtney Cara LawsonAll profile portraits by Russel Wasserfall unless otherwise creditedTitle music: 'In Time' by Olexy via Pixabay

In this episode of A Table in the Corner, I sit down with Henning Klopper, co-founder of Zuney Burger, to explore how a small farm-to-fork burger business from the Eastern Cape grew into one of Cape Town's most talked-about restaurant brands, and my absolute favourite burger. Fresh off recognition from Time Out as one of the world's best burger restaurants and a place on the 101 World's Best Burgers list, Henning reflects on the attention with characteristic humility, insisting there's still plenty to learn. Our conversation goes well beyond burgers. We talk about building a business around the family's Wagyu cattle, respecting every stage of the value chain, why consistency matters more than perfection, and the realities of growing from a single shop to multiple locations without compromising quality. Henning also shares insights into restaurant economics, central production kitchens, equipment, sourcing and why telling customers the truth about your ingredients is always the best strategy. It's an honest conversation about craftsmanship, hospitality and entrepreneurship, and about building a restaurant brand that grows by staying true to its values rather than chasing trends.www.rwm2012.comOn Instagram @a_table_inthecornerCover image sketched by Courtney Cara LawsonAll profile portraits by Russel Wasserfall unless otherwise creditedTitle music: 'In Time' by Olexy via Pixabay

This week I'm joined by Jack Skehan from West Waterford Wagyu.We talk about:• What makes Wagyu beef unique• Direct-to-consumer farming• Supporting local Irish farmers• Why young people are leaving farming• Farm-to-fork food systems• Food quality and healthy fats• Building a farming business through social mediaA fascinating conversation about the future of Irish farming, premium food and connecting consumers directly with producers.Connect with Jackwww.westwaterfordwagyu.comInstagram - Westwaterfordwagyu Stay tuned, stay classy and keep it organic.Colman

Epic Jerky is on deck this week for You Tried Dat?? as three flavors battle it out: Chicken Sriracha Strip, Venison Salt & Pepper  Strip, and Waygu Beef Steak Strip.  The gang also discusses a Joey Chestnut fight and crowns another winner of a Duos Tournament. Follow us on Instagram to see pictures of the snacks @youtrieddat.

Today I had Kate on the R2Kast

Most Americans know Japanese Wagyu for one thing: A5 marbling.But there's a lot more to the story.In this episode, we sit down with Yuta Abe, a Wagyu tour guide, agricultural interpreter, and industry insider based in Hokkaido, Japan, to explore the history, culture, and realities of Japanese Wagyu.We discuss the origins of Wagyu cattle, how Japanese Black cattle became the dominant breed, the development of Akaushi and the other Wagyu breeds, and how Wagyu genetics eventually spread around the world. Yuta also helps clear up common misconceptions about Kobe beef, A5 grading, beer-fed cattle, massages, and how Wagyu is actually raised and consumed in Japan.Along the way, we dive into yakiniku, sukiyaki, shabu shabu, regional Wagyu brands, terroir, feeding programs, and why many Japanese producers focus on flavor, environment, and ranching philosophy just as much as marbling.Whether you're a rancher, butcher, chef, or simply a beef lover, this episode offers a fascinating look inside the world of Japanese Wagyu and helps explain why great Wagyu is about much more than a grade.Topics include:• The history of Japanese Wagyu• Japanese Black vs Akaushi• How Wagyu genetics reached the United States• Kobe beef and regional Wagyu brands• How Wagyu is actually eaten in Japan• Wagyu terroir and feeding programs• Common myths and misconceptions• What American beef producers can learn from JapanFollow Yuta Abe: https://www.facebook.com/yuta.abe.374Follow The Meat Dudes:www.themeatdudes.comLearn how to cook American Wagyu:https://www.youtube.com/@TheMeatDudesApprovedWagyuMap

Our children are living in a lopsided world where the internet is often working against them, and there's no way to entirely avoid that. That's exactly why Kristen Jenson wrote her best-selling book, Good Pictures, Bad Pictures, a guide to equip you to have these essential conversations with your children to help them when they inevitably come across adult content. Kristen's Website/Books: www.defendyoungminds.com/booksHer books Amazon: https://amzn.to/43NTl27NEW: Check out our Merch store! https://shop.lilaroseshow.com/Join our new Patreon community! https://patreon.com/lilaroseshow - We'll have BTS footage, ad-free episodes, and early access to our upcoming guests.A big thanks to our partner, EWTN, the world's leading religious network! Discover news, entertainment and more at https://www.ewtn.com/ Check out our Sponsors:-Presidio Healthcare: Healthcare and doctors who share your values. Visit: https://www.presidiocare.com/lila -Hallow: https://www.hallow.com/lila Enter into prayer more deeply this season with the Hallow App, get 3 months free by using this link to sign up! -Good Ranchers: https://go.goodranchers.com/lila Purchase your American Meat Delivered subscription today and get free WAGYU burgers with any Father's Day Box -Cozy Earth: Better Sleep, Brighter Days - Get the highest quality sleep essentials for 20% OFF at https://cozyearth.com/lila

In this episode, Nick sits down at Subsummit with Kit Stanwood, founder of Golden Tallow, a luxury Wagyu tallow skincare brand.Unlike many founders who join the show after scaling to millions, Kit is actively building her business in real time. From sourcing ingredients and creating products to leveraging AI tools, this episode offers a behind-the-scenes look at modern entrepreneurship.Kit shares how she launched her first skincare product, used customer feedback to develop new products, built a Shopify store from scratch, and manages her business as a solopreneur with AI-powered workflows.Guest:Kit StanwoodWebsite:https://goldentallow.comInstagram:https://www.instagram.com/goldentallowTikTok:https://www.tiktok.com/@goldentallowYouTube:https://www.youtube.com/@GoldenTallowWhat You'll Learn:How to launch a skincare brand from scratchWhy customer-led product development worksHow AI acts as a solopreneur's co-founderBuilding systems before scalingCreating products your audience actually wantsLeveraging personal branding for ecommerce growthHow to use Shopify as a solo founderThe future of AI-powered entrepreneurshipKey Takeaways:00:51 Entrepreneurial Skillset for Success01:52 Smart Sourcing: Samples & Quality02:40 Funding First Product Batches03:25 Wagyu Tallow Skincare Innovation06:53 Solopreneurship with AI Co-Founders08:11 Customer-Led Product Development12:09 Documenting Business Processes: Scaling16:24 Leveraging Personal Brand for Sales19:36 Solopreneur Mental Health Strategies21:31 AI: Solopreneur's Unfair Business Edge25:33 What's Next for Golden Tallow?EXCLUSIVE WWS OFFERS:Winning With Shopify listeners get 20% off the first three months of Seguno Email Marketing with code WWS20: ⁠⁠⁠⁠⁠https://www.seguno.com/winning-with-shopify-podcast⁠⁠Check out Yoast and get 15% off ALL monthly Shopify purchases for the first 6 months using code WWS15! ⁠⁠⁠⁠https://yoast.com/winningwithshopify-exclusive/⁠⁠⁠⁠Get a short, tactical session with insights on things like tax reconciliation, returns, compliance, and more - all led by experts from the tools top brands rely on. Sign up now at ⁠⁠⁠⁠https://taxcloud.com/summer/⁠⁠⁠⁠Join the bootcamp and elevate your inventory game: ⁠⁠⁠⁠https://info.brightpearl.com/winning-with-shopify-holiday-planning-bootcamp⁠⁠⁠⁠Follow us on socials:https://www.instagram.com/winningwithshopifypodcast/https://www.tiktok.com/@winningwithshopifyhttps://www.youtube.com/@winningwithshopifyJoin our newsletter: https://wwspodcast.com/Proudly powered by https://spec.digital/, a world class SEO Agency and PPC AgencyBecome a sponsor: https://wwspodcast.com/pages/sponsorship

You just spent months building a relationship through one of the most stressful, emotional purchases of someone's life. Then the deal closes, you cash the check, and you move on. Sound familiar? In this conversation, we get into the post-closing system most agents never build, and why it might be the single biggest leak in your business. The real estate industry trains us to be world-class at finding new buyers and sellers, and almost nothing on what to do with the ones we already have. We unpack the four-phase post-closing program we built ( free at https://tentenths.co/postclosing ), the Four Seasons Vail check-in moment that Garrett still tells people about years later, the Hall Steakhouse handwritten note and the bite of Wagyu that ruined every steak after it, the day-after-closing call most agents are too afraid to make, the lifestyle check-ins that uncover whether the reason they bought is actually being fulfilled, and the annual market impact report that turns a one-time client into a 20-year relationship. We also get into what we believe is the fix. The best part: the cost to acquire a referral is a fraction of the cost of a paid lead, and the relationship is already warm. It comes down to compressing your touches in the first 30 days, then settling into a six-month cadence that just keeps the energy going. Done right, you stop having to find the next deal because the next deal keeps finding you.

What exactly is Akaushi Wagyu, and how is it different from Japanese Black Wagyu?This week, The Meat Dudes sit down with Seth Christensen of Christensen Genetics for a fascinating conversation about Akaushi (Japanese Red Wagyu), cattle genetics, marbling, beef quality, and why Wagyu is far more diverse than most consumers realize.From A5 beef in Japan to Fullblood, Purebred, and F1 Wagyu raised across the United States, Seth explains why Wagyu should be viewed as a spectrum—not a single product. We also discuss the role genetics play in the eating experience, common misconceptions about Akaushi, Wagyu health claims, traceability, and why knowing where your beef comes from matters more than ever.Whether you're a rancher, chef, butcher, or simply someone who loves great steak, this episode offers a unique look at the future of American Wagyu and the people helping shape it.Learn more about Christensen Genetics: https://www.christensengenetics.comSeth Christensen's Wagyu Podcast: https://gotanycows.buzzsprout.com

Will Unbound Gravel be the proving ground for 32-inch wheels? In episode 145 of the ShiftLess podcast, we dive into the latest industry rumors, including the highly anticipated debut of 32-inch gravel bikes by top-tier pros. We also break down major cycling news, from the unfortunate closure of Niner Bikes to the triumphant return of Paragon Machine Works and SRAM's groundbreaking legal victory over the UCI.Beyond the bikes, we preview the Traka gravel race's push to become Europe's premier event, discuss optimal sous vide steak techniques, and outline a detailed business plan for bringing authentic New Orleans-style po'boys to Texas.Unbound Gravel Preview & Rumors: Speculating on course conditions, wildcard contenders, and the potential debut of 32-inch wheels from major brands like Scott and Specialized.Industry Shakeups: Discussing the end of Niner Bikes, the legacy of 29ers, and the rescue of Paragon Machine Works by Firsthand Framebuilding.SRAM vs. The UCI: Breaking down SRAM's successful appeal against the UCI's restrictive gearing rules.The Global Gravel Scene: Analyzing the Gravel Earth Series and whether the Traka will rival Unbound as the premier international gravel event.Culinary Ventures: Debating the ideal sous vide times for dry-aged Wagyu and brainstorming the logistics of opening a dedicated, nostalgic po'boy shop.Unbound Gravel 2024, 32 inch wheels gravel bike, Niner Bikes closing, Paragon Machine Works, SRAM UCI gearing rule, Traka gravel race, ShiftLess Podcast, gravel cycling news, custom frame building, sous vide steak, cycling industry updates.Unbound Gravel Rumors, 32-Inch Wheels, and Bike Industry UpdatesTwo hosts record at Casa Verde on Memorial Day and preview Unbound Gravel, focusing on a rumor that a top-tier pro—possibly Cam Jones on a Scott—will race a 32-inch wheel bike, debating sponsor-driven exposure vs performance, estimating how many 32s might appear, and noting muddy conditions could change equipment choices. They discuss elite start list curiosities, wild-card threats, course changes, weather forecasts, and Lauren potentially being the oldest Lifetime Grand Prix athlete with podium chances. Industry news includes Niner ceasing production to focus on Huffy, Paragon Machine Works being revived via acquisition of stock, machinery, and IP by a Portland custom builder, and SRAM winning an appeal against the UCI's proposed 54x11 gearing limit. They touch on DT Swiss dynamo hub internals, Tour Divide timing, Traka's push to become a premier European gravel series, and end with personal updates plus extended talk about sous vide, dry aging, and a potential po'boy shop concept.00:00 Wisdom and Casa Verde01:32 Unbound Rumor Mill02:42 Scott 32-Inch Bombshell07:03 Start List Mysteries09:29 Course and Weather Watch13:54 Over Under on 32s19:09 Wheel Size Talk19:52 Niner Shuts Down24:09 EBB vs Sliding Dropouts26:23 Paragon Returns30:59 Tire Trends Then Now36:20 Dynamo Hub Deep Dive38:42 Tour Divide Preview40:49 Family Updates and Natchez Eats44:27 Pidcock and Pro Chatter46:10 Traka Versus Unbound47:58 Series Drama And Cheating49:43 Routes Dates And Pit Stops51:40 Indoor Camping Hub Idea54:29 Texas Gravel Arrow Wins55:28 SRAM Beats UCI Rule57:43 32 Inch Wheel Speculation01:02:34 Bike Shop Visit And Becky01:04:12 Memorial Day Food Plans01:05:33 Sous Vide And Swordfish01:09:53 Po Boy Shop Blueprint01:16:32 Location POS And Delivery01:26:37 Food Peddler And Minden01:29:05 Wrap Up Ride Your Bike

Send us Fan MailSummer is sizzling early in Las Vegas! Electric Daisy Carnival (EDC) just rolled through town, and we've got the wrap-up on the music, the massive crowds, and that wild parade.Then, we dive into the ultimate Las Vegas burger and sandwich boom. The brand new Redhead Burger opened at the Grand Canal Shoppes, and SoCal favorite "The Hat" is here with its world-famous pastrami. Plus, we hit up Downtown Las Vegas to talk about the viral Wagyu concept NADC Burger (Not A Damn Chance). We sat down one-on-one with pro-skateboarder and co-founder Neen Williams.Looking for a cool escape just off the Strip? We take you inside the brand-new Infinity Museum—an incredible, immersive photo museum that features the world's largest kaleidoscope installation and mind-bending projection art.Finally, we track down a stunning new 3D billboard on the Strip you absolutely have to see to believe, and wrap things up with a star-studded celebrity watch—from pool dayclubs to Sir Elton John performing for the Raiders Foundation gala.Links & Resources Mentioned in This Episode:Infinity Museum: Plan your visit at infinitymuseum.com ($40 Adults / $30 Kids)NADC Burger: Check them out on 6th & Carson in Downtown Las Vegas.Redhead Burger: Located inside the Grand Canal Shoppes at The Venetian.The Hat: Located on S. Rainbow, just north of the 215.VegasNearMe App If it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. It's FREE! VegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00). It's been smelling like fresh popcorn around the office ever since Malcom got a brand-new popcorn machine (00:52). Last week, we held our inner-office "Retro Dessert" competition, and this Baked Alaska recipe won it all (06:01). We talked about pizza being the ultimate leftover food last week, and y'all shared some of your favorite leftovers (08:50). Malcom took me to The Parish for Mother's Day, and it might've been some of the best lobster we've ever had (13:40). What's the most popular fish served in restaurants today (17:55)? Malcom's been whipping up some killer shrimp cocktails lately, and if you want to recreate them at home, make sure to grab some Blue Plate Mayonnaise (22:23). We're heading back down to Venice, Louisiana, for the fishing tournament, so keep an eye out for us (36:11). If you're cooking snapper, never throw away the throats—they're too good to waste (38:14). Crawfish season is starting to wind down, but we're cooking a huge batch of crawfish this weekend in Arkansas (45:25). Restaurants love using sous vide for fish, but there are so many better ways to cook it (47:25). If you're cooking a Wagyu brisket, should you prepare it the night before or the morning of the event (53:00)? Finally, Malcom shares his method for cooking up some killer beef shanks (56:30).   

Live from the Mostly Superheroes podcast booth at Foodies Eat First Fest in Downtown St. Louis

47e6GvjL4in5Zy5vVHMb9PQtGXQAcFvWSCQn2fuwDYZoZRk3oFjefr51WBNDGG9EjF1YDavg7pwGDFSAVWC5K42CBcLLv5U OR DONATE HERE: https://www.monerotalk.live/donate GUEST LINKS: https://x.com/uberbleu_ TIMESTAMPS (00:00:00) Monerotopia Introduction. (00: 11:50) Monerotopia Price Report Segment w/ Bawdyanarchist. (00:53:55) Monerotopia Guest Segment w/ Tony. (00:56:37) Monerotopia News Segment w/ Tony. (00:58:29) LibreGuide is live and only accepts XMR. (00:59:45) You need Monero. (01:00:30) Monerica. (01:02:08) Canada is looking into banning crypto ATMS (01:03:26) The Meritocrat post. (01:04:36) Coincards.com (01:06:05) Greece is moving toward a total ban on anonymous account on social media. (01:09:44) Justin Amash post. (01:10:24) Monero FCMP++ integration codebase started. (01:10:47) Bitcoin Vegas. (01:12:25) Lola L33tz. (01:13:28) Iran using XMR in the future? (01:13:53) "Monero is the real bitcoin" (01:20:19) U.S will take control of Cuba. (01:21:36) Joe Rogan. (01:25:43) Rep Lauren Boebert. (01:28:33) Monerotopia Guest Segment w/ WebWipe. (01:49:01) Monerotopia Viewers on Stage Segment. (02:20:22) Monerotopia Final. NEWS SEGMENT LINKS: Libre guide for independent media accepts XMR: https://www.reddit.com/r/Monero/comments/1t13ke9/libreguide_is_live_and_monero_is_the_only_crypto/ You need XMR: https://x.com/blockchainchick/status/2047378664254222416?s=20 Code isn't crime: https://x.com/thorchain/status/2050334538740461840?s=46&t=mVZ0A2C1_bwwnAvgawJjlw XMR is the real BTC: https://x.com/xmrvoid/status/2050383427996688821?s=46&t=mVZ0A2C1_bwwnAvgawJjlw XMR top 15 despite it being hated by CEXs: https://x.com/monericaproject/status/2050568858956644552?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Data collection for farming on xmrbazaar: https://x.com/themerit0crat/status/2049932479700533371?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Canada wants crypto ATMs banned: https://x.com/coincards/status/2049889063788777917?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Scanning faces at protests: https://x.com/wallstreetapes/status/2048872451543855448?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Support coincards: https://x.com/coincards/status/2050317255997825278?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Greece is moving to a total ban on social media anonymity: https://x.com/intcyberdigest/status/2049228870260596823?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Iran and XMR?: https://x.com/sebp888/status/2049340824312574241?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Say goodbye to private communication: https://x.com/justinamash/status/2049606000622121146?s=46&t=mVZ0A2C1_bwwnAvgawJjlw 450 million of Iranian crypto seized: https://x.com/kobeissiletter/status/2049702745783882104?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Non custodial devs to KYC users: https://x.com/l0lal33tz/status/2049831030870188182?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Driver monitoring cameras in EU: https://x.com/offguardian0/status/2049887864172032494?s=46&t=mVZ0A2C1_bwwnAvgawJjlw FCMP++ integration has started: https://x.com/monero/status/2050286174321746086?s=46&t=mVZ0A2C1_bwwnAvgawJjlw US will take control of Cuba immediately: https://x.com/coinbureau/status/2050398620122300521?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Joe Rogan on privacy: https://x.com/tftc21/status/2050232471904804935?s=46&t=mVZ0A2C1_bwwnAvgawJjlw BTC vegas: https://x.com/cakewallet/status/2050362303493939201?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Banks won: https://x.com/nic_carter/status/2050369765844087214?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Wagyu: https://x.com/doingfedtime/status/2050533515993956444?s=46&t=mVZ0A2C1_bwwnAvgawJjlw SPONSORS: PRICE REPORT: https://exolix.com/ GUEST SEGMENT: https://cakewallet.com & https://monero.com NEWS SEGMENT: https://www.wizardswap.io XMR.BAR: https://xmr.bar Don't forget to SUBSCRIBE! The more subscribers, the more we can help Monero grow! XMRtopia TELEGRAM: https://t.me/monerotopia XMRtopia MATRIX: https://matrix.to/#/%23monerotopia%3Amonero.social ODYSEE: https://bit.ly/3bMaFtE WEBSITE: monerotopia.com CONTACT: monerotopia@protonmail.com MASTADON: @Monerotopia@mastodon.social MONERO.TOWN https://monero.town/u/monerotopia Get Social with us: X: https://twitter.com/monerotopia INSTAGRAM: https://www.instagram.com/monerotopia DOUGLAS: https://twitter.com/douglastuman SUNITA: https://twitter.com/sunchakr TUX: https://twitter.com/tuxpizza

This week on the HowToBBQRight Podcast, with summer right around the corner, it sure is cold down here (00:17)! Shoutout to Jessie from Avocados on Demand for the huge order of avocados (04:44). I whipped up the viral Crunchwrap Supreme casserole for dinner this week, and it was killer (12:01)! Y'all have had Wagyu burgers before, but what about Wagyu hot dogs (15:03)? I made a strawberry crunch bar this week, and it might be the best dessert I've ever made (23:51). We drove all the way to Nashville to try out the new BBQ menu at Shake Shack, and it was a feast (26:35). If you're smoking a bone-in pork loin, here's how to get it done (36:05). Got some thicker strip steaks? Reverse sear them to perfection (40:11). Luzianne Tea is now the official tea of the HowToBBQRight Podcast (43:17)! Ben from Krack's Country Cookin whipped up a white sauce cucumber salad, and we might have to recreate it (44:28). Finally, we're gearing up to cook BBQ for over 300 people at the Palmer Home (45:56)!

This week on Sibling Rivalry, Bob and Monét ask if you need to compliment back when you receive one, who is on their Close Friends on Instagram, and if they rotate clothes or just rewear what's clean. They get into their nail fantasies and ask if Bob is a cowboy girlie. Bob shares his recent dentist experience and wonders if everyone should use a Waterpik and why Monét keeps yelling “Liza.” Then it's all about their ideal burger, how much bacon counts as a bacon burger, Wagyu beef, pickles on burgers, and which chains to avoid. Plus, Blooming Onion vs. Awesome Blossom, best fries, and whether chicken tenders are just a sauce vehicle. Thanks to our sponsors: Head to https://www.squarespace.com/RIVALRY to save 10% off your first purchase of a website or domain using code RIVALRY! Join the millions who are already banking fee free today at Chime.com/RIVALRY. Go to HomeChef.com/RIVALRY for 50% off and free shipping for your first box! Get 20% off your DeleteMe plan when you go to joindeleteme.com/RIVALRY and use promo code RIVALRY at checkout. Head to WaldenU.edu and take that first step. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week on Sibling Rivalry, Bob and Monét ask if you need to compliment back when you receive one, who is on their Close Friends on Instagram, and if they rotate clothes or just rewear what's clean. They get into their nail fantasies and ask if Bob is a cowboy girlie. Bob shares his recent dentist experience and wonders if everyone should use a Waterpik and why Monét keeps yelling "Liza." Then it's all about their ideal burger, how much bacon counts as a bacon burger, Wagyu beef, pickles on burgers, and which chains to avoid. Plus, Blooming Onion vs. Awesome Blossom, best fries, and whether chicken tenders are just a sauce vehicle. Thanks to our sponsors: Head to https://www.squarespace.com/RIVALRY to save 10% off your first purchase of a website or domain using code RIVALRY! Join the millions who are already banking fee free today at Chime.com/RIVALRY. Go to HomeChef.com/RIVALRY for 50% off and free shipping for your first box! Get 20% off your DeleteMe plan when you go to joindeleteme.com/RIVALRY and use promo code RIVALRY at checkout. Head to WaldenU.edu and take that first step. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Lilac Tiger | Chef Zubair Mohajir | Share Our StrengthBite Tuoso | Van Leeuwen | Cafe Panna | Hallie MeyerSoul & Smoke BBQ | Soul & Smoke FoundationWhat Could Possibly Go Right by Danny Meyer Unreasonable Hospitality: The Field Guide by Will GuidaraTake It Personal by David Grutman Guesting by Gail SimmonsWhite Bark Workwear | Chef Chris BiancoThe Spice House | Garlic Pepper Butcher's RubFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Dave cooks a protein-focused dish for a "master of meat": actor, comedian, & host Joel McHale...but Dave doesn't cook red meat like Joel may be used to. After having some of Dave's delicious Wu's Garden-inspired braised tofu, Joel hops (literally) into the kitchen to make a gorgeous Miyazaki A5 wagyu steak. Amongst the cooking, Dave and Joel debate how often you should eat meat, talk about getting older and their health, and reveal why some people call Joel's home "Crazy House" (Hint: Joel likes knives. A lot.). Follow Joel McHale on Instagram: https://www.instagram.com/joelmchale/Check out House of Villains: https://www.imdb.com/title/tt26695859/Check out Animal Control: https://www.imdb.com/title/tt21376524/Check out The 1% Club: https://www.imdb.com/title/tt29797830/Check out Crime Scene Kitchen: https://www.imdb.com/title/tt14409846/?ref_=tturv_ov_bkCheck out Scream 7: https://www.imdb.com/title/tt27047903/Learn more about Aroma Cafe: https://www.aromacoffeeandtea.com/Watch Dinner Time Live for the episode with Joel McHale and Harvey Guillén: https://www.netflix.com/title/81748864Learn more about GoRuck: https://www.goruck.com/Learn more about McCall's: https://www.mccallsmeatandfish.com/Listen to Fat Boys: https://open.spotify.com/artist/3537Phr9t8GWkY2GtxDpnt?si=niNJQ7eaT6SM9kK8UXMGxQLearn more about Koda Farms: https://www.kodafarms.com/Learn more about El Gaucho Seattle: https://elgaucho.com/seattle/Learn more about Troisgros: https://www.troisgros.fr/en/Learn more about Regalis Foods: https://www.regalisfoods.com/Learn more about Craft: https://www.craftrestaurant.com/Learn more about Moo's Craft BBQ: https://www.mooscraftbbq.com/Check out Truffle Boy: My Unexpected Journey Through the Exotic Food Underground by Ian Purkayastha: https://amzn.to/4lMBZuRCheck out Sinners: https://www.imdb.com/title/tt31193180/ With Vrbo, what you book is what you get. Learn more about your ad choices. Visit podcastchoices.com/adchoices