Podcasts about wood fired

Garrett McPerry fell down the sourdough rabbit hole about eight years ago, started selling loaves at his local farmers market and, fueled by the public's enthusiastic response, just kept drilling deeper until, two years ago, when he and his wife Lauren opened a brick and mortar bakery cafe called Tommy & Atticus, where the lines are often around the block, the sandwiches sell out by 1:30, and then the pizzas fly out of the oven and are gone by 3 PM. To hear how they got that name, how he finally gave up his day job as an accountant and went all in, and everything else about their phenomenal success story, join me in this lively conversation with Garrett McPerry of Tommy & Atticus.Also, to see the entire menu, go to their website at https://www.tommyandatticus.com/  Their journey has been a wild and crazy ride and one that will inspire you all.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Wood-fired flavor meets franchise domination. In this episode of Franchise Envy, Lance Graulich talks with Calvin Freatman (CEO) and Thomas Reinhard (CFO & General Counsel) of Cascadia Pizza Co. the Seattle-based concept that started with a stealth wedding pizza—and now fuels a $2.4M+ business through food trucks and a lean, sub-700 sq ft brick-and-mortar model.Think the world doesn't need another pizza franchise? Think again. Why You'll Love This Episode:✅ $30/hr pizza jobs—no food experience needed✅ 100% wood-fired ovens + fine dining techniques in fast-casual settings✅ Start with a low-cost food truck, then scale to brick & mortar✅ Proprietary dough = artisan flavor + better digestion✅ Lean teams, high retention, radically simplified systems✅ Real numbers. Real founders. Real opportunity.What You'll Learn (Timestamps):00:00 - “High schooler-proof” pizza systems04:38 - From food truck to 7-figure operation09:51 - The artisan edge: wood-fired & wildly good13:10 - Franchise model: start fast, grow smart18:27 - Why staff love this job (and don't leave)23:42 - Food truck costs & how fast you can launch30:01 - Their go-to pies + the pineapple debate

Send Us Your Grilling QuestionsIn this sizzling episode of Grilling To Get Away, we're joined by cookbook author and plank-grilling expert Dina Guillen to talk about her new book Pizza on a Plank: Make Wood-Fired Pizza on Your Grill. Dina shares how you can transform your gas or charcoal grill into a wood-fired pizza oven using a simple wooden plank—and the results are game-changing.We dive into:Her inspiration for the bookThe secret to pairing wood types with toppingsUnexpected and unforgettable flavor combos like Salmon & Kale with Rum GlazeAnd her top tips to avoid rookie mistakes on the grillIf you've ever dreamed of crispy, smoky, gourmet pizza from your own backyard, this is the episode for you.Get the book -- https://amzn.to/3FvpxyOFollow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ. Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone. Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems. Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

 This week the nerds got some pizza at Upper Crust Wood Fired Pizza! The nerds start off the episode by talking about their experience at Upper Crust and then share their thoughts on The Amateur. Follow us on Instagram, Facebook, and TikTok: @nerdget1

How can agritourism deepen community connections and support a diversified farm? In this episode of the Thriving Farmer Podcast, we're joined by Maren Beard, co-owner of Luna Valley Farm in Decorah, Iowa. Maren and her husband, Tom, run a certified organic regenerative farm, raising 100% grass-fed cattle and sheep while also serving up delicious wood-fired pizzas to their community. Tune in to hear how Luna Valley is creating connection through food and what it really takes to run a thriving pizza farm! Episode Highlights: Origin Story: How did Maren and Tom get started with Luna Valley Farm? [1:41] Turning a Barn into a Pizzeria: What inspired the idea for pizza nights, and how did it grow? [6:49] Day-to-Day Life: What does a typical week look like on Luna Valley? [8:51] Wood-Fired Pizza: What are the most popular pizza offerings, and what makes them so special? [16:47] Cattle Farming: How does the grass-fed cattle operation fit into their regenerative practices? [24:45] Hindsight: What would Maren do differently if she were to start over again? [32:36] Don't miss this episode to hear how Maren is blending food, farming, and hospitality to build something truly special in rural Iowa!

On this week's edition of the Flavors of Northwest Arkansas podcast, we're in Uptown Fayetteville at Smokin Oak Pizza interviewing the proprietor Ben Roberts as we were surrounded by the self-pour tap-wall there... we'll get into it in a sec, but first, food news!! The folks that own and operate Tusk & Trotter and Brother's Meethouse are hosting their 14th annual Christmas Eve free community brunch. Of course, it's happening on December 24th from 10am to 2pm at Tusk and Trotter in downtown Rogers and at Brother's Meethouse in Bentonville. Some big news for Grow NWA recently. Microgreen Queen Katie Helams of Grow NWA now offers a monthly microgreen subscription for only $20. You can see all about it at their beautiful new website, grow-dash-nwa.com. They're also always stocked at Bentonville Provisions and at the Turnbuckle Farmstand in Bentonville. A few new winter/holiday cocktail menus are out. Mezzaluna Pasteria in downtown Bentonville is one of them, and I'm eyeing the Boozy Hot Chocolate- it has Callebaut whole bean roasted Belgian dark chocolate, Grand Marnier, and Averna cinnamon whipped cream (yum). It comes garnished with Markham & Fitz artisanal chocolate shavings and a vanilla toasted marshmallow. Black Apple in Springdale also has one, and I'm looking at a drink called Reindeer Games- it has gin, licor 43, orange, and cranberry juniper cider. Also eyeing that Irish coffee. And finally, Episode 3 of Bien the Know came out Sunday and comes out every month on the 15th. If you're not familiar with it, Bienvenue Owner and Executive Chef William Mauk and I interview someone on a topic and Chef Will also answers recipe questions from you. You can email him at chef@bienvenuerestaurant.com. This month, we talked with Chef Carrie Burse from Bentonville Provisions about kitchen items that actually work and make great holiday gifts. You have 2 chefs giving you their 2 cents on this! Check out Bien the Know, available wherever you get podcasts... And now to Smokin Oak Pizza. Owner Ben Roberts has had several businesses over the years and also works in the marketing and tech sectors, but as a kid, he started in the restaurant business and did it into college. When looking for a new venture, he went back to his roots and got back into the restaurant business and he'll tell us why, and why he picked pizza. They opened after covid and felt the effects of it while working to get the restaurant built out. There was some quick pivoting that had to be done. And they're Arkansas' first legal self-pour tap wall. In fact, they helped get a bill passed so that they could be Arkansas' first self-pour tap wall after a mix-up with the powers-that-be. It's quite the story, check it out!

Hannah Hathaway on Jack's Wood Fired Oven WAB Warming Center fundraiser -- County Council gets an earful over proposed tax increase

In this episode, we meet with Matt Williams, the owner of Bella Familia Wood Fired Pizza. He shares his journey in the food industry, having taken over Bella Familia in 2023 after the previous owner, Scott, retired. Matt's vision for Bella Familia includes expanding its reach through catering, vending, and frozen pizzas, with a goal of selling 3,000 pizzas a week! Highlights: - Matt's Journey in the Food Industry: From Pizza Enthusiast to Owner of Bella Familia - The Vision for Bella Familia: Expanding Reach through Catering, Vending, and Frozen Pizzas - Building a Successful Business: The Importance of Quality, Efficiency, and Customer Service - The Frozen Pizza Concept: A Key Strategy for Growth and Expansion - Partnership with Crooked Lane Brewery: A Win-Win for Both Businesses - Building a Strong Team and Efficient Processes: Key to Achieving Success Check out Bella Familia Pizza here: https://www.bellafamiliapizza.com/ Follow Bella Familia Pizza here: https://www.instagram.com/bellafamiliawfp/ https://www.facebook.com/bellafamiliawfp Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Bacio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: #pizzabusiness #pizza #business #brewery

Federalist Pizza, the first restaurant in Sacramento built aroud midified shipping containers, is a local favorite in Midtown. Owner Marvin Maldonado has a background in architecture, but a passion for pizza, and the restaurant's menu features a medley of unique offerings and classic favorites.

Do you like to cook outdoors? Have you dreamed about a wood fired pizza oven that you can cook anything from your favorite pie to bread, meats and just about anything you can cook indoors with your regular oven? We sit down with Director Ben Guilford from The Fire Brick Company and if you are looking for a kit to build that is ready to DIY or even have some friends help you this the way to do it. Based in Australia with product here in the US this is an easy project to knock out so you can enjoy it for years to come. Lets talk outdoor building and cooking in this episode with The Fire Brick Co. To learn more: https://www.thefirebrickco.com/To get your questions answered by Eric G give us a call in the studio at 833-239-4144 24/7 and Eric G will get back to you and answer your question and you might end up in a future episode of Around the House. Thanks for listening to Around the house if you want to hear more please subscribe so you get notified of the latest episode as it posts at https://around-the-house-with-e.captivate.fm/listenIf you want to join the Around the House Insider for access to the back catalog, Exclusive Content and a direct email to Eric G and access to the show early https://around-the-house-with-e.captivate.fm/support We love comments and we would love reviews on how this information has helped you on your house! Thanks for listening! For more information about the show head to https://aroundthehouseonline.com/ Information given on the Around the House Show should not be considered construction or design advice for your specific project, nor is it intended to replace consulting at your home or jobsite by a building professional. The views and opinions expressed by those interviewed on the podcast are those of the guests and do not necessarily reflect the views and opinions of the Around the House Show. Mentioned in this episode:Baldwin Hardware Baldwin Hardware To find out more information about our Premium Membership for the Around the House Insider and the 10 day free trial: https://around-the-house-with-e.captivate.fm/support Around the House Insider Monument Grills Day Aug 20-27 2024  From August 20th to 27th, it's time to fire up the grill and celebrate Monument Grills annual big week. Monument Grills Day is here, a week long celebration of joy and outdoor cooking. Perfect for barbecues, community events, or just exploring the latest Monument Grills product at your nearest store. Monument Grills knows the best moments are shared with loved ones, even your furry friends. This year, they're inviting you to join in the fun. Fun. Capture your grill adventures and share them on social media using hashtag NIE Mcri Day to snag your one of a kind avatar. It's all about celebrating those unforgettable moments and spreading the grilling love. And here's the big news. NIE Mcri is kicking off their biggest giveaway campaign of the year. You could win top tier prize like the Denali 6 0 5 Pro six Burner Bluetooth gas Grill, the Powerhouse Mesa four 15 BZ four Burner Grill, or the stylus Mesa 200 G with prices totaling over $1,500. This is one giveaway you don't want to miss. Visit monumentgrills. com and head to the Monument Grills Day event page to learn how to join the festivities and grab your chance at these incredible prizes. Happy...

Today on the HowToBBQRight Podcast, if you're looking to up your grill game, be on the lookout for the Member's Mark Pro series at Sam's Club (00:00)! We are BACK with a not-so-special guest from Swine Life, Mark Williams (00:00)! We got a new toy around the office, and it isn't a grill (02:07)... The barbecue we threw down for Circle and Square brewery was a HUGE success (10:24), and we got to bust out the BRAND NEW Outlaw Hog Hideout (17:42)! We laid out a barbecue spread for the boys in blue in Senatobia (31:20). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (34:35)! Mark has developed a new obsession - pizza ovens (35:28). Tuna Fish Salad is usually just a quick meal, but this was delicious (44:55)! If your ribs are coming out dry on your Ceramic Grill, here's the BEST way to fix them (48:10). I want to know if Malcom would try Boudin Meatloaf (53:33). What was Malcom Reed before he became a BBQ Pitmaster (55:07)? There is no meat on this earth quite like Kevin from The Butcher's Shops A9 Wagyus (58:09)...  Finally, these are the BEST ways to heat up a pork butt if you've GOT to leave it whole (1:02:01)!...

We talk about the Ooni Pizza Oven, Kress Prosumer Range, Dewalt Pruners and Much more.

Liam O'Neill and New York attorney Bradley L. Gerstman sat down to discuss New York City's proposed regulations on wood- and coal-fired pizza ovens due to pollution concerns. Mr. Gerstman defended pizza as a cultural staple, reaching out to officials to emphasize the industry's importance. While there is recognition of the need for environmental regulations to protect public health, concerns were raised about the impact on small businesses. The discussion also touched on the Department of Health's enforcement priorities and potential summonses for non-compliant pizza restaurants, as well as New York's broader climate policies and efforts to transition to renewable energy sources. ⭕️ Watch in-depth videos based on Truth & Tradition at Epoch TV

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In this episode, Nick Sanford, owner of Toss & Fire Pizza in Syracuse, NY, shares his inspiring journey from working in corporate America to building a thriving, multi-unit pizza empire. Nick discusses the risks he took, the challenges he faced, and the critical decisions that led to Toss & Fire's rapid expansion.   He emphasizes the importance of maintaining consistency and quality across multiple locations and shares strategies for managing operations effectively. Throughout the conversation, Nick reflects on the valuable lessons learned from navigating the ups and downs of the restaurant industry, such as adapting to change, finding solutions in the face of adversity, and not taking things too personally.   Thank you to our show sponsors→   Maestro Sausage: https://bit.ly/ZabsHotSauce BeHive Pepperoni: https://bit.ly/BE-HivePepperoni     Here's some FREE stuff →

In this episode of Pie 2 Pie, we sit down with Michael Fiorelli and Liz Gutierrez of Fiorelli Pizza, a wood-fired pizza venture based in a community garden in Venice, Los Angeles. Mike and Liz share their unique journey from working in fine dining to nearly opening a brick-and-mortar restaurant of their own to deciding to pursue a mobile pizza concept in an intimate, outdoor setting. They discuss the challenges and rewards of leaving their day jobs, the importance of staying true to their vision, and the power of storytelling in the food industry. The conversation also touches on the changing landscape of kitchen culture, the value of respect and patience in the workplace, and Mike's memorable appearance on the TV show Entourage. Join Alex as he delves into the magic of Fiorelli's secret garden pizza experience. https://www.instagram.com/fiorellipizza/   Thank you to our show sponsors→ Enjoy a dab of Zabs datil pepper hot sauce: https://bit.ly/ZabsHotSauce   Dope plant-based food for your restaurant: https://bit.ly/BE-HivePepperoni   Here's some FREE stuff →

RED REPLAY:  EPISODE 245 Run with MEB!  and Wood Fired in Tampa    We are not going to lie—we've been ill, injured, and down for the count, but we will be back soon with regular episodes.  This week, we'd like to replay a great episode highlighting an upcoming race for you.  We appreciate your patience and are forever grateful for your support.   In honor of the upcoming 2nd Annual Run with Meb on Saturday, May 4, 2024, in Tampa, Florida, we are replaying the conversation we had with Boston and New York City Marathon Champion and Olympic Silver Medalist Meb Keflezighi about the inaugural race in Tampa, Florida.    If you'd like to register for the 2024 edition of this race, go to: https://runsignup.com/Race/FL/Tampa/MEBFoundationRun      This episode was originally published on March 26, 2023 SHOUT OUTS If you would like a shoutout on the show, please don't forget to send them to us.  We do our best to collect weekly shoutouts, but please send them our way!  Please send them to info@runeatdrink.net or call 941-677-2733! RUN WITH MEB!  Benefiting the MEB Foundation It is true; we just completed a fun race weekend with the Runcation Nation at the Gasparilla Distance Classic in Tampa, but we have to talk about Dana's hometown for one more week on the show because this week, we are lucky enough to chat with Meb Keflezighi about his inaugural race coming up in May, the Run with Meb!  Benefiting the MEB Foundation.  This event features a 1-mile, 5K, and 10K offering, both in-person in Tampa and Virtual.  Meb told us all about it.  Thank you, Meb, for putting it together and taking the time to talk with us about this first annual event.  We can't wait to run it with you.  Or, more accurately, at the back of your pack in Al Lopez Park in May!  Save us a high five at the finish! Sign up here: https://runsignup.com/Race/FL/Tampa/MEBFoundationRun      EAT & DRINK Wood Fired is a pizza and wine bar near the University of South Florida in Tampa.  It is a small and quaint place that is huge in flavor!  We had salads, appetizers, and pizza that were so flavorful!  We recommend this place if you are scouting colleges or heading to Busch Gardens in Tampa.   In addition, there are local craft beers on tap and a wide range of wines on the menu, from less expensive to higher-end choices.  We went with a glass of house wine, and it was delicious.  THAT'S A WRAP! Thank you for listening!  Because of your support, we are in our sixth year of the podcast!  Don't forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and Twitter.  Also, check out our store on the website and get some NEW swag, thanks to Pure Creative Apparel.  Thanks to www.PodcastMusic.com  for providing the music for this episode, too!

The show takes an in-depth look at the philosophy, influences, and journey of Potter, Shikha Joshi. Shikha discusses her fascination with wood-fired pottery, her love for pottery derived from nature, and how she moved from being a hobbyist to running a pottery business. She shares her journey experimenting trying to recreate the wood fired look in an electric kiln and emphasizes the need to constantly experiment and love the process of pottery. The conversation explores the concept of Japanese aesthetic wabi-sabi, the idea of finding beauty in imperfection, which guides Shikha's pottery practice. Finally, we learn about the business side of pottery including selling work, understanding the market, and facing financial realities as a full-time pottery producer. You can learn more about Shikha by checking out her instagram @potterybyshikha   Top 3 Value Bombs: 1. Shikha's journey from struggling to finding her voice: The episode highlights Shikha's decade-long struggle in the pottery industry and her determination to create pieces that resonated with her. This story emphasizes the importance of perseverance and pushing boundaries to discover one's unique voice.   2. Transitioning from hobby to full-time business: Shikha shares her unexpected journey from pursuing pottery as a hobby to becoming a full-time potter. She explains how her passion for pottery and continuous dedication led her to transition into a successful career. This story can inspire aspiring potters to follow their passion and consider turning it into a sustainable business.   3. Embracing experimentation and isolation: Shikha attributes her growth as an artist to her isolated home studio and the freedom to experiment without external influence. This story highlights the value of artistic exploration and pushing boundaries without being limited by conventional techniques or norms.   Take this Free Quiz to see how close you are to finding your pottery voice click here to take the quiz shapingyourpottery.com/quiz      00:00 Introduction: The Journey of a Potter 00:57 Discovering the Love for Pottery 01:42 The Artistic Journey: From India to America 03:54 The Influence of Community and Mentors 05:24 Developing a Unique Pottery Style 08:43 The Transition to Wood-Fired Pottery 17:08 Turning Pottery into a Business 22:54 The Importance of Experimentation 26:24 Finding Your Unique Voice in Pottery 27:02 Conclusion: Keep Having Fun

This episode covers the rewards program for Firebirds Wood Fired Grill. Visit our website at www.therewardsmaster.com

This one has been a long time coming! We got to sit down with Ray and Rachel Flowers to chat with them about their journey from the beginnings of Sun Dawg to what it is now and the opening of their second restaurant, El Diablo Brewing Co. and Wood Fired Kitchen. Have a listen and give it a share! https://www.facebook.com/sundawgcafe https://www.facebook.com/profile.php?id=100064184283927 https://www.instagram.com/sundawgcafe/ https://www.instagram.com/eldiablobrewingco/

Steve Sturm, VP of Food & Beverage at Firebirds Wood Fired Grill, has been with the polished casual concept for 23 years, steering and evolving the menu from its first restaurant in 2000 to its present-day count of 56 locations. The concept's centerpiece is its wood-fired grill, which adds bold flavor, innovative prep and dramatic flair to everything it touches. Firebirds' signature steaks, seafood and vegetables are all elevated on the grill, and this year, Sturm is using the cooking technique to differentiate the new Bar Bites menu, creating shareables and appetizers to enjoy with cocktails at the bar or the dinner table. The chef is also focusing on changing up the lunch menu to better fit more flexible remote work styles. And he and his team launched a new catering platform serve the needs of workers returning to the office. Listen as Sturm talks about all these initiatives, describes his strategy for creating limited-time Chef's Features, shares what Firebirds' new Menus of the Future panel is all about, and provides a glimpse into the seasonal surprises ahead for the holidays.

At Moonee Pond's new sandwich shop, try a Katz's Deli Reuben, Harlem-Inspired Chopped Cheese and New Jersey-Famous Italian Beef. Plus, the prolific publicans behind some of Melbourne's most popular venues are pouring minimal-intervention wine and classic cocktails alongside cheese boards and woodfired pizza delivered from the joint next-door. Featured on today's episode:  Railway Wine Bar Pretty Boy Floyd  New episodes of Broadsheet Melbourne Around Town drop Monday, Wednesday, Friday each week. Subscribe on the LiSTNR app to make sure you don't miss an episode. And keep up-to-date on everything Broadsheet has to offer at www.Broadsheet.com.au, or at @Broadsheet_melb Broadsheet Melbourne Around Town is hosted by Katya Wachtel and produced by Nicola Sitch.  See omnystudio.com/listener for privacy information.

Join us for an engaging conversation with Clive, the wood-fired oven chef, on his YouTube channel. Discover his initial motivation for starting the channel and how it has evolved. Clive shares insights into the techniques, methods, and recipes that make his videos a hit among wood-fired oven enthusiasts. Learn about the importance of knowledge and control when cooking with a wood-fired oven, and how Clive's videos help viewers understand the concept and master the art. Don't miss this episode packed with valuable tips and inspiration for wood fired oven cooking!

In this episode, I sit down with the cofounders of Meadows Italiano - an amazing establishment in Mooresville that specializes in wood-fired pizzas and handmade subs.Chef David Cavalier is the culinary genius behind this concept, bringing years of experience in fine dining kitchens and applying his creative talents to launching Meadows Italiano - one of Lake Norman's very best pizza spots.Co-founder Jayson Poluka brings the construction and project management expertise to the enterprise. Together, this team has transformed their little corner of Mooresville into an absolute mecca for phenomenal pizza and subs.Meadows ItalianoAddress: 823 Oakridge Farm Hwy Suite 1-A, Mooresville, NC 28115Phone: (980) 444-0591Local businesses mentioned in this episode:Dive Bar MooresvilleSpotlight Marketing SolutionsBrickhouse TavernPort City ClubGrove Cartel Brewing CompanySubscribe to Lake Norman's #1 Weekly Email Newsletter - it's FREE!Partner with The Best of LKN and Grow Your Business! Click HERE to learn more!Special thanks to our sponsors!Support the show

Ep. 1656: “Ice, Ice Baby!”, Hobbs magic wand, the latest in dumb…wood fired ovens and global warming      Monday, June 26, 2023   “Ice, Ice Baby?” Jeff and Angela go 90's!   Coup who? Why Jeff doesn't fret over the 24 hour news cycle!   We don't need laws! Hobbs waves her magic executive order pen on abortion.   Fireworks season in Arizona…Jeff gives the details.    Angela shares some upcoming July 4th fireworks displays.    Wood fired brick ovens cause global warming and “experts” prove once again how stupid they can be!   Did Indiana Jones go woke? Angela comments.   Jeff's tired of government groups claiming they're helping business owners!   Plus heatwaves, disaster movies and other important info!

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We are LIVE From Luna's as the boys are hours away from hitting the hallowed AUDI CLUB! Tune in from one of our WILDEST and LIVEST episodes yet! https://bit.ly/3jyUxPg Social Media: Instagram: https://www.instagram.com/thebrilliantlydumbshow/ Tik Tok: https://www.tiktok.com/@thebrilliantlydumbshow?lang=en Follow Bob: Instagram: https://www.instagram.com/brilliantlydumb/ Tik Tok: https://www.tiktok.com/@brilliantlydumb?lang=en

Welcome to part 4 of this 5 part Wood Fired Oven Masterclass Series where I sit down in the United Kingdom and talk to David Jones from the Manna from Devon Cooking school. If you haven't listened to the previous episodes in this series - I suggest you start with these first.Manna from Devon specialise in teaching wood fired oven cooking techniques to folks from all around the world.In Part 4 of this Masterclass series, we pick up where we left off last episode and discuss Bushman Wood Fired Ovens, the advantage of thermocouples, and how to incorporate the ‘Mississippi' heat assessment method into your wood fired oven cooking. David and I chat about why you might like to consider a few special and rather unique Wood Fired Oven cooking tools like heat deflectors, Blowpipes (I purchased x2 while I was there - a revelation actually), and why using silicone mats might UP your baking game. We take a tour in between a  little rain, through David's outdoor kitchen…where we reveal just how many Wood fired ovens they have on site…. This…might…surprise you.You can find out more about this wonderful wood fired oven cooking school by checking out their website : MannafromDevon.com. I will leave a bunch of links to their website, books and online courses in the show notes. If you would like to become a supporter of the Wood Fired Oven podcast - please consider it - head over to Woodfiredoven.cooking/support where I have a left a few options for you to consider.Ok…sit back, relax and join me ………as we continue this incredible 5 part Wood Fired Oven Masterclass series with David Jones.Manna From DevonWebsite: https://www.mannafromdevon.comYoutube: https://www.youtube.com/@mannadavidInstagram: https://www.instagram.com/mannafdevon/BooksWoodfired Fish and SeafoodWoodfired Flatbreads and PancakesWoodfired Flatbreads & Pancakes in GermanOnline coursesAll the Manna from Devon online courses can be reached via their website here. Support the showBecome a Supporter of the showPlease consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here.Leave a reviewPlease leave a review on Apple Podcasts to let me know what you think of the show.My websiteCheck out my website woodfiredoven.cooking for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.SocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupYouTube: @woodfiredovenpodcastTwitter: @WFOPodcastRecommended Wood Fired Oven booksCheck out my favourite books. They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.

Around 11:30 AM on April 10, 2023, a fire broke out at Sydney's Frozen Custard & Wood-Fired Pizza. On what was otherwise a beautiful spring day in Grand Marais, Minnesota. Responding fire departments fought the fire for over two hours, extinguishing it around 1:30 PM. Unfortunately, the intense fire destroyed the interior of this beloved downtown eatery. In this week's blog post, we reflect back on the history of this seasonal favorite. And, look to see what may happen to it in the future. * Learn More: https://www.cascadevacationrentals.com/67864/sydneys-frozen-c…wood-fired-pizza/  Cook County Historical Society Post with Photos: https://www.facebook.com/CookCountyHistoricalSociety/posts/pfbid02j9agrGrvuEtkuz8UAGmWWrDFvH9xziQ2YQY7FnqoiGi7aGa6WjsvPqoqYkcewKwil Follow us on TikTok: https://www.tiktok.com/@staycvr Follow us on Instagram: https://www.instagram.com/exploringnorthshore/?hl=en Follow us on Facebook: https://www.facebook.com/exploringnorthshore/ * This episode is sponsored by Cascade Vacation Rentals: https://www.cascadevacationrentals.com/  

We're back with and audio podcast this week, and recording down in the Brit and Yankee Pub studio. The Brit's co-host is Ken McMullen from Hopvine Brewing, and together they welcome Chuck Grote of Wood Fired Pizza fame. Chuck is probably one of the most well-known food truck vendors in Chicagoland's western suburbs, but not many people know that he also has recipes for brewing excellent beers, and has a fascinating back-story. We're peeling back the onion, and finding out a little more about the man with the distinctive look and great pizzas. Cheers!

Welcome to part 3 of this 5 part Wood Fired Oven Masterclass Series where I sit down in the United Kingdom and talk to David Jones from the Manna from Devon Cooking school. If you haven't listened to the previous episodes in this series - I suggest you start with these first.Manna from Devon specialize in teaching wood fired oven cooking techniques to folks from all around the world.In Part 3 of this Masterclass series, we pick up where we left off last episode and discuss baking the perfect Tarte tatine, experimenting with rabbit, lamb kleftiko and one of my all time favourites - lahmacun. We also chat about the three incredible books Holly and David have authored which of course you should treat yourself to and purchase today after listening to this episode. We also discuss some of David's favourite published recipes including some delicious fish dishes, something I have promised my wife I will do more of!Then we get down to business, the Manna from Devon - Wood Fired Oven kitchen tour. You have been waiting for it, where we chat about David's cooking gear and his Wood Fired Ovens.Sit back, relax and join me, as we continue this incredible 5 part Wood Fired Oven Masterclass series with David Jones.Support the showBecome a Supporter of the showPlease consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here.Leave a reviewPlease leave a review on Apple Podcasts to let me know what you think of the show.My websiteCheck out my website woodfiredoven.cooking for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.SocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupYouTube: @woodfiredovenpodcastTwitter: @WFOPodcastRecommended Wood Fired Oven booksCheck out my favourite books. They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.

Arby's has launched its new King's Hawaiian Sweet Heat Sandwiches. Presto CEO Rajat Suri is stepping down. And Firebirds Wood Fired Grill has a new owner.

SHOUT OUTS Thanks to all our patrons and everyone in the Runcation Nation for your support and encouragement.  Because of you, we have been able to keep the show going over the last two years, and now that the races are returning, we look forward to meeting up with you, too!  Congratulations to all the Extra Milers and everyone in the Runcation Nation who ran the Jeff Galloway Half Marathon Weekend 2023.  We wish we could have been there! Congratulations to Jennifer Hall on the DC Rock n Roll! Congratulations to Kelly Anderson on her Best Damn Race in Orlando, too! Jennifer Fink, congratulations on your second marathon in Little Rock, too!   Maria Miller completed the Little Rock Half Marathon.  Congratulations, Maria! Congratulations to Christy Van Allen and Greg Elsberry on a very hot and humid NAMI 5K, too! If you want a shout-out for you or someone else you love on the show,  email us at info@runeatdrink.net or call us and leave a message at 941-677-2733. If you want a shoutout for you or someone you love on the show,  email us at info@runeatdrink.net or call us and leave a message at 941-677-2733. For anyone who would like a shoutout on the show, please don't forget to send them to us.  We do our best to collect weekly shoutouts, but please send them our way!  Please send them to info@runeatdrink.net or call 941-677-2733! Thank you to Joanne Blatchley and Dean Gerber, Associate Producers of our show.  Thank you to Josh Ozbirn, Executive Producer of the podcast, too!  We couldn't do it without you. Become a patron if you'd like more of the Run Eat Drink Podcast, including bonus content and early access to episodes!  Go to www.patreon.com/runeatdrinkpodcast.  We want to thank everyone who has supported the show and the ways we've had to adapt this past year.  We can't tell you how much it means to us to have this community.  We love you, Runcation Nation.  We can't wait to runcation with you soon! RUN WITH MEB!  Benefiting the MEB Foundation It is true, we just completed a fun race weekend with the Runcation Nation at the Gasparilla Distance Classic in Tampa, but we have to talk about Dana's hometown for one more week on the show because this week, we are lucky enough to chat with Meb Keflezighi about his inaugural race coming up in May, the Run with Meb!  Benefiting the MEB Foundation.  This event features a 1-mile, 5K, and 10K offering, both in-person in Tampa and Virtual.  Meb told us all about it.  Thank you, Meb, for putting it together and taking the time to talk with us about this first annual event.  We can't wait to run it with you. Or, more accurately, at the back of your pack in Al Lopez Park in May!  Save us a high five at the finish! If you would like to join the Runcation Nation team, sign up here: https://runsignup.com/Race/Register/RaceGroup-1259049?raceId=131812     EAT & DRINK Wood Fired is a pizza and wine bar near the University of South Florida in Tampa.  It is a small and quaint place that is huge in flavor!  We had salads, appetizers, and pizza that were so flavorful!  We recommend this place if you are scouting colleges or heading to Busch Gardens in Tampa.   In addition, there are local craft beers on tap and a wide range of wines on the menu, from less expensive to higher-end choices.  We went with a glass of house wine, and it was delicious.  THAT'S A WRAP! Thank you for listening!  We are in our 6th year of the podcast because of all your support!  Don't forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and Twitter.  Also, check out our store on the website and get some NEW swag, thanks to Pure Creative Apparel.  Thanks to www.PodcastMusic.com  for providing the music for this episode, too!

Welcome to part 2 of this 5 part Wood Fired Oven Masterclass Series where I sit down in the United Kingdom and talk to David Jones from the Manna from Devon Cooking school. If you haven't listened to the first episode in this series - I suggest you start with that one first.Manna from Devon specialize in teaching wood fired oven cooking techniques to folks from all around the world.In Part 2 of this Masterclass series, we pick up where we left off last episode and discuss cooking pizza, using Tuscan grills, Davids favourite cooking pans and how to roast the perfect chicken including the elusive crispy chicken skin. We also talk about the challenges of cooking tricker foods like Porchetta, baking the perfect bread rolls and David's unique techniques for smoking foods in the Wood Fired Oven. Genius actually. …lots coming up in this episode.Manna From DevonWebsite: https://www.mannafromdevon.comYoutube: https://www.youtube.com/@mannadavidInstagram: https://www.instagram.com/mannafdevon/BooksWoodfired Fish and SeafoodWoodfired Flatbreads and PancakesWoodfired Flatbreads & Pancakes in GermanOnline coursesAll the Manna from Devon online courses can be reached via their website here. They have a courses for pizzas, one for traditional style ovens, one for the modern metal ovens and one for the Morso Forno. £25 each - bargain!Support the showBecome a Supporter of the showPlease consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here.Leave a reviewPlease leave a review on Apple Podcasts to let me know what you think of the show.My websiteCheck out my website woodfiredoven.cooking for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.SocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupYouTube: @woodfiredovenpodcastTwitter: @WFOPodcastRecommended Wood Fired Oven booksCheck out my favourite books. They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.

Welcome to part 1 of this 5 part Wood Fired Oven Masterclass Series where I sit down in the United Kingdom and talk to David Jones from the Manna from Devon Cooking school. They specialize in teaching wood fired oven cooking techniques to folks from all around the world.In Part 1 of this Masterclass series, I talk to David about his intriguing background and what drove him to start the Manna from Devon cooking school with Holly in Devon in the UK. We chat about his Wood Fired Ovens and types of wood he uses in these ancient types of ovens.  This episode sets the scene for the rest of the series where we discuss over 20 …yes….over 20….different types of food that you can try in your wood fired oven. That's a big list of gloriously delicious food and cooking techniques that are coming during this series. Sit back, relax and join me as we start this incredible 5 part Wood Fired Oven Masterclass series with David Jones.Manna From DevonWebsite: https://www.mannafromdevon.comYoutube: https://www.youtube.com/@mannadavidInstagram: https://www.instagram.com/mannafdevon/BooksWoodfired Fish and SeafoodWoodfired Flatbreads and PancakesWoodfired Flatbreads & Pancakes in GermanOnline coursesAll the Manna from Devon online courses can be reached via their website here. They have a courses for pizzas, one for traditional style ovens, one for the modern metal ovens and one for the Morso Forno. £25 each - bargain!Support the showBecome a Supporter of the showPlease consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here.Leave a reviewPlease leave a review on Apple Podcasts to let me know what you think of the show.My websiteCheck out my website woodfiredoven.cooking for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.SocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupYouTube: @woodfiredovenpodcastTwitter: @WFOPodcastRecommended Wood Fired Oven booksCheck out my favourite books. They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.

In this episode, Mark Baratto sits down with Chris D'Ignazi and Patrick Miller, the owners of Eaton Good.  We talk about the variety of restaurants they used to own, their love for cooking with fire, and what makes their restaurant stand out. More on Eaton Good Wood-Fired Caribbean American Food located in Old Town Key West. Specializing in Wood-Fired Rotisserie Jerk Chicken, Smoked Meats, and Barbecue (BBQ). We offer Vegetarian and Vegan options so all are welcome and satisfied. Family-friendly and kids love our Mac & Cheese! Pet-friendly environment. Providing the coldest beer in Key West! Offering casual outdoor seating, great ambiance, and vibe with free parking to boot. We provide catering, pickup, and to-go for all of your events and boat excursions. We got the MEATS! Website:  https://eatongoodkw.com/ Instagram:  https://www.instagram.com/EatonGoodKW Facebook:  https://www.facebook.com/EatonGoodKW Location1000 Eaton St, Key West, FL 33040   Hours Monday & Tuesday closed Wednesday - Sunday 12pm-7:30pm   Phone (305) 517-6058    

Emily sits with Jessica Shepard, wood-fired oven baker, artisan chef and owner of The Uproot Pie Company based in Thomaston, Maine. While sharing her endearing recollections and heartfelt vision, this passionate 6th generation Mainer's ‘raison d'être' is revealed. Simply mix together equal parts of: a genuine love for people and communal connection in beautiful settings, outstanding pizza-making & baking techniques, dedication to sustainable farm fresh Maine ingredients and the comfort of a wood-fired oven. The end result? A rustic gastronomic experience that enraptures the senses while expanding the heart and mind.   Links The Uproot Pie Company's website: https://www.theuprootpieco.com/   Watch: A beautiful behind-the-scenes video short of The Uproot in action at an al fresco coastal Maine gathering (2 min.): https://www.youtube.com/watch?v=l62hGlMUtbY&t=43s   Read: An archival article from 2012 featuring The Uproot's beginnings, with wonderful details about the design & construction of the first wood-fired mobile oven (medium length): https://www.mofga.org/stories/organic-business/uproot-pie-company/   ***   TMC's theme song “Hearts as Full as the Moon” is courtesy of Oshima Brothers: https://www.oshimabrothers.com/   Visit TMC's website to discover more about the podcast & sign up for exclusive emails: https://www.themaineconversation.com/   Follow TMC on Instagram for a behind-the-scenes glimpse into each episode: https://www.instagram.com/themaineconversationpodcast/

Whether you prefer wood fired, deep dish, square cuts, or Ohio Valley style with cold cheese (where are our Beto's fans at?), there's a slice for everyone in the ‘Burgh. In honor of National Pizza Day, Pittsburgh Magazine food editor Kristy Locklin joins us to dish on her favorites. Kristy's recommendations: Wood Fired by Lorelei Strange Roots Blue Sparrow Driftwood Oven Caliente Pizza and Draft House Spak Brothers Michael's Pizza Bar Lelulo's Pizzeria Frank's Pizza and Chicken Black Lotus Pizza Rockaway Pizza Want some more Pittsburgh news? Then make sure to sign up for our morning newsletter. We're also on Twitter @citycastpgh & Instagram @CityCastPgh! Learn more about your ad choices. Visit megaphone.fm/adchoices

Osso VR is a company that uses virtual reality to teach surgeons how to use medical devices and perform surgeries and assessment. Imagine being able to practice many times over before performing on a live patient. Imagine what this level practice will do prevent medical errors and save lives.   With me is Dr. Justin Barad, a pediatric orthopedic surgeon who also has a passion for gaming. Originally interning to become a game developer at Activision-Blizzard, Justin decided to find a way to combine his passions and use his technology background to solve medical challenges after a personal family health incident introduced him to the world of healthcare. During his residency, he identified what could be one of the most pressing medical challenges of this century: how we are training our surgeons and proceduralists. With a strong interest in gaming and a first-hand understanding of the challenges facing residents and experienced doctors, he co-founded Osso VR with a mission to improve patient safety and democratize access to modern surgical techniques.   Show notes:  Books:  The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More; by Tony Gemignani  The Hard Thing About Hard Things: Building a Business When There Are No Easy Answers by Ben Horowitz And Doctors: The Biography of Medicine by Sherwin B. Nuland.

Joel Docking, Firebirds Wood Fired Grill (North Fulton Business Radio, Episode 590) Joel Docking, Managing Partner at Firebirds Wood Fired Grill in Alpharetta, joined host John Ray on this episode of North Fulton Business Radio. Joel discussed what makes Firebirds unique, their delicious menu of hand-cut, hardwood grilled steaks, fresh seafood and more, how they navigated […] The post Joel Docking, Firebirds Wood Fired Grill appeared first on Business RadioX ®.

In the eleventh episode of the Bonsai Time Podcast, Connecticut ceramicist and bonsai artist Brandon Stolicny walked Kevin and me through what makes wood-fired pottery so special! Brandon also talked us through the unique challenges that come with wood-fired pots and how his personality influences his style preferences in ceramics and in his bonsai. We also touched on Brandon's experience as a native yamadori collector working with pitch pines in his area of the northeastern US. Enjoy! The video version is available here: https://youtu.be/gGGF22KfE3o Show notes highlighting pictures of Brandon's work are available here: https://www.ry2tree2.com/2022/12/the-allure-of-wood-fired-pottery-with.html See you in the next episode! ----------------------------------------------------------------------------------------------------------------------------------------------------- Guest Info: You can see more of Brandon's ceramics and trees on his Instagram. He also has ceramics available for purchase on his website below. www.brandsaipots.com www.instagram.com/brandsaipots ----------------------------------------------------------------------------------------------------------------------------------------------------- Podcast Info: The Bonsai Time Podcast is hosted, edited, & produced by Kevin Faris and Ryan Huston. Learn more about the podcast at the links below. We expect to post new interviews and reflections monthly! www.BonsaiTimePodcast.com https://www.instagram.com/bonsaitimepodcast/ https://www.facebook.com/Bonsai-Time-Podcast-104034165522854 Your hosts can be found below: https://www.instagram.com/kevin_farispnw/ https://www.instagram.com/ry2tree2/ Music by MIDICANCER. Find more music by them at the links below. https://soundcloud.com/midicancer https://midicancer.bandcamp.com/ ----------------------------------------------------------------------------------------------------------------------------------------------------- More Bonsai Projects by Ryan: Read more about Ryan's bonsai blog below. https://www.ry2tree2.com/ Find my bonsai seeds for sale here. Each seed kit sold comes with my full 10-year bonsai-from-seed guide. https://www.ry2tree2.com/p/sales.html#Seeds Find me on Facebook and Instagram as well if you need more bonsai in your feed. https://www.facebook.com/Ry2Tree2/ https://www.instagram.com/ry2tree2/ Also, check out some of my video editing work for the Puget Sound Bonsai Association and Columbus Bonsai Society's demonstration archives below. https://www.youtube.com/channel/UCtYWnc5qvsHk1UPjcPhalIQ https://www.youtube.com/channel/UCMUxTwUO5Ja2zXIRetMqjPQ --- Support this podcast: https://anchor.fm/bonsaitimepodcast/support

Chef Javiar Bardauil joins Ann Delisi and Chef James Rigato to talk about his Core City restaurant Barda, which is known for its wood-fired cooking and Argentinian menu. He also talks about learning from world-renowned chef Francis Mallmann, and about his journey to Detroit.

Join me for a live walk along the ancient Hadrian's Wall in the United Kingdom, as I go searching for a 2000 year old ancient wood fired oven inside Housesteads Roman Fort. Take a listen to the gorgeous ambience of the UK countryside and get a sense of what life was like for young roman soldiers, eating freshly baked bread from these ovens on the very edge of the north west frontier of the Roman Empire.A special thanks to English Heritage for giving me permission to bring my recording equipment and record this episode  inside Housesteads Roman fort.English Heritage is an incredibly important charity. They protect an internationally-important collection of historic sites and artefacts which span six millennia, from the ancient past to the present day and include palaces, houses, hill figures, castles, abbeys, industrial sites, Roman forts and even deserted medieval villages.Caring for these places and their collections for the benefit of this and future generations is a cornerstone of everything they do. If you re able, please consider making a donation to English Heritage to help preserve these wonderful sites. https://www.english-heritage.org.uk/support-us/donate-now/Review Wood Fired Oven on Apple Podcasts to let me know what you think of the show.Check out my website for episode show notes and links, wood fired oven tips and advice, pictures and recipes:  woodfiredoven.cookingSocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook group. Twitter: @WFOPodcast Support the show

Fenton in Cary is the new "IT" spot and inside of it is Coletta helmed by Parisian born Chef Oscar Gnapi. Inside the episode contains: The great debate of Gorogonzola vs Goat Cheese How you can constantly keep a pizza oven above 400 degrees. Why doing pull ups in the French Army will allow you to eat.   What to do this month? Music & Drinks: Oktoberfest at Capital Club 16 Oct 14! Comedy: Bop or Flop Podcast Headlining Goodnights Pop-up Support our Sponsors: Drink Joe Van Gogh Coffee! Learn about Bordaux wine with Matt at Triangle Wine Company The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.co

This week, I am cooking a gorgeous slow cooked Beef Rendang in the pouring rain! Brisbane, Australia has seen some astonishing wet weather during this so called 'dry season'. This weekend, I try to get out and cook in the wood fired oven in between the showers and thunder!An authentic Rendang from Indonesia will usually take between 6-8 hours. That's pretty low and slow. The final result is a very dark, rich and delight comfort food - steeped in tradition. Perfect for this rainy, cold and miserable weekend. Join me in my backyard for this delightful feast.Review Wood Fired Oven on Apple Podcasts to let me know what you think of the show.Check out my website for episode show notes and links, wood fired oven tips and advice, pictures and recipes:  woodfiredoven.cookingSocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupTwitter: @WFOPodcastThe Fire Brick Company The Fire Brick Company specialises in producing world class Wood Fired Pizza Oven Kits. I am very grateful to the Fire Brick Company for sponsoring the show. If you are thinking of building your own Wood Fired Oven, head on over to The Fire Brick Company website - www.thefirebrickco.com/WFOpodcast where they have a little something for you. Support the show

Wilmywoodie's goal from the beginning was to create a business that was different. They wanted to really stand out. So, they created the WilmyWoodie. A Wood Fired Pizza Truck like none other. It's 20 feet of kitchen on wheels capped off with a 100% wood fired oven mounted off the back of the truck, flown in all the way from California. In the same respect as the truck design, they wanted their pizza to stand out as well. So they offer their own style of wood fired pizza where the crust is softer rather than crunchy. And let me just tell you, it's amazing. They've been in business since 2018 and have managed to make it through the pandemic and a whole lot of competition popping up in the food truck world. I'm so glad to be able to call them friends and I hope you enjoy my conversation today with Kevin on all things business, competition and what it takes to make a successful business. You can find WilmyWoodie at: www.wilmywoodie.com https://www.instagram.com/wilmywoodie_pizzatruck https://www.facebook.com/wilmywoodie You can find Dana at: www.danalaymon.com www.instagram.com/danalaymon www.thestylingsource.com www.instagram.com/thestylingsource danalaymon@gmail.com

In this episode, Brit, Sam, Cork, and Peaches discuss a trip down to DC with a dull 0-0 result and look at the incoming players and ahead to the upcoming match against Orlando

Season 2 has arrived! With just days to go before the first major episode of Season 2 - it is so good to be back.Take a quick listen to see what's in store for the show over the next few months.Review Wood Fired Oven on Apple Podcasts to let me know what you think of the show.Check out my website for episode show notes and links, wood fired oven tips and advice, pictures and recipes:  woodfiredoven.cookingSocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupTwitter: @WFOPodcastThe Fire Brick Company The Fire Brick Company specialises in producing world class Wood Fired Pizza Oven Kits. I am very grateful to the Fire Brick Company for sponsoring the show. If you are thinking of building your own Wood Fired Oven, head on over to The Fire Brick Company website - www.thefirebrickco.com/WFOpodcast where they have a little something for you. Support the show

In this Modrn Business episode, Zack sits down with the Co-Founder & CEO of Smokin' Oak Wood-Fired Pizza, Matt Mongoven. We discuss how he has evolved his brand since they started franchising in 2016, how they use technology to gain an edge over their pizza compatriots, how he has used Springboard to level up his business and major plans for 2022.