Podcasts about Yum

In this episode, Dr. Yum sits down with returning guest Brittany Frazier of Cain Watters & Associates to discuss women and investing. Brittany explores the Great Wealth Transfer and its significance for women, highlighting the importance of being informed, confident, and prepared when it comes to managing finances and building a secure future. Episode highlights: Understanding the "Great Wealth Transfer" and the role women play in it Exploring gender-based investment strategies Key questions to ask your financial advisor to align your goals Overcoming common tendencies that may hold women back from investing Navigating investment decisions during market volatility Ready to thrive as a dentist and a mom? Join a supportive community of like-minded professionals at Mommy Dentists in Business. Whether you're looking to grow your practice, find balance, or connect with others who understand your journey, MDIB is here to help. Visit mommydibs.com to learn more and become a part of this empowering network today!

Do you love fresh strawberries?! They're in strawberry tarts, strawberry milk, strawberry tánghúlu! Yum yum yum!草莓香甜可口，草莓塔、草莓牛奶、草莓糖葫蘆都好吃!Click HERE for the full transcript!

Connie Britton, creator and host of Hallmark’s new series The Motherhood, joins Sam to unpack parenting and talk about the importance of choosing community when raising kids, and how she is now helping other new single moms to do the same. They talk about why it’s hard for women to ask for help, how babies don’t respect working hours, why it’s important for kids to see a range of emotions from their parents, and even if their sons should become good at online gambling (they shouldn’t). And of course no Mother’s Day episode would be complete without them bonding over eating their kids’ food off the floor. Yum! Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.

I've heard about Haskap, but really had limited exposure to them. Reading that they are like a blueberry and a raspberry got together and had a baby gave me a deeper understanding of the flavour profile... sort of.The juice is lovely as a way to launch your day, the fruit leather explosive with deep purple notes, and jam that is like nothing the grocery stores sell. Yum!It was a delight to visit with Tara Hamilton at their family farm near St. Charles, Ontario. This program was recorded out in their extensive fields, as well as indoors at their store and production facility. There is the sound of refrigeration in the last 10 minutes. I have filtered out some of the background sounds.

Joe Park, Chief Digital and Technology Officer at Yum! Brands, shares how artificial intelligence is revolutionizing the fast food industry. In this exclusive conversation, he discusses Byte by Yum, the company's cutting-edge AI restaurant platform, and explains how a strategic partnership with Nvidia is driving rapid innovation. Park also addresses a key question: Will AI replace restaurant workers? He offers insight into how Yum! is balancing technology without losing the human touch. With digital sales skyrocketing post-COVID, Park says Yum! now operates more like an e-commerce company than a traditional brick-and-mortar chain, making AI a critical part of its future.The content of the video is for general and informational purposes only. All views presented in this show reflect the opinions of the guest and the host. You should not take a mention of any asset, be it cryptocurrency or a publicly traded security as a recommendation to buy, sell or hold that cryptocurrency or security. Guests and hosts are not affiliated with or endorsed by Public Holdings or its subsidiaries. You should make your own financial and investment decisions or consult respective professionals. Full disclosures are in the channel description. Learn more at Public.com/disclosures.Past performance is not a guarantee of future results. There is a possibility of loss with any investment. Historical or hypothetical performance results, if mentioned, are presented for illustrative purposes only. Do not infer or assume that any securities, sectors or markets described in the videos were or will be profitable. Any statements of future expectations and other forward-looking statements are strictly based on the current views, opinion, or assumptions of the person presenting them, and should not be taken as an indicator of performance nor should be relied upon as an investment advice.

Jeff reads some hate mail... well ok... more like hate texts... but still the Haterade is delicious... YUM!

For the last episode of the Opposites Alike series in Eating Adventures history, Chloe and Hayley discuss the foods and restaurants eaten at over their final spring break of their Mercer Island School District career. 

Jenica Oliver is the Founder and Fractional CMO at Blueprint Marketing Group, a certified women- and minority-owned marketing consultancy helping CPG brands scale through omnichannel expansion. With over 20 years of marketing experience, she has held leadership roles at companies like Yum! Brands, Mission Foods, and Borden Dairy Company. As an advocate for small- and minority-owned businesses, Jenica serves on several boards, including the Women's Business Council and the Minority Supplier Development Council's Minority Business Enterprise Input Committee (MBEIC).  In this episode… Building a high-performing marketing team can be the silent killer — or the secret weapon — for growing e-commerce and CPG brands. Many companies hit a plateau — not because of weak products or poor performance — but because their scrappy, early-stage team can't support long-term scalability. How do you know when it's time to restructure, and how can you do it without breaking your budget? As a seasoned marketing executive, Jenica Oliver has developed a framework for scaling teams strategically. She stresses the importance of building for where you want to go — not where you are today — and recommends leveraging fractional roles, agency partnerships, and diverse skill sets to bridge capability gaps. When balancing innovation with daily operations, brands should identify the team members best suited for creative, forward-thinking projects versus those who excel in managing existing processes. By aligning roles with core strengths and emerging capabilities, companies can unlock surprising talent and avoid frequent restructures. Join William Harris in the latest episode of the Up Arrow Podcast as he interviews Jenica Oliver, the Founder and Fractional CMO at Blueprint Marketing Group, about restructuring teams to unlock growth in the DTC and CPG space. Jenica explains how to gather authentic, actionable consumer insights, the impact of misaligned team structures on company performance, and the challenges brands face when shifting from DTC to retail.

Bible Reading: John 19:28-30Evan breathed deeply through his nose as he walked into the kitchen. "Yum!" he said, walking over to where his older sister was working. "Lemon pie!" "Oh no, you don't!" said Zoe, shooing him away with her spatula. "This is nowhere near finished.""Okay, but I'll be waiting for it," Evan said, then headed upstairs to do homework. When he came back later, Zoe had poured the filling into the pie shell. "Can I have some pie now?" he asked.Zoe shook her head. "It's still not finished," she told him. "It's lemon meringue pie, and it doesn't have any meringue on it yet."Evan checked back one more time before dinner. "It's finished now," Zoe told him, "but you can't have any yet. I baked it for dessert tonight."After dinner, Zoe finally brought the pie to the table. Evan scooped up and swallowed every bit on his plate. "Now the pie's really finished," he said, patting his stomach. "It's all gone."For devotions that night, Dad read from the Gospel of John. "'It is finished.' Those were the last words Jesus said on the cross," Dad said, closing his Bible. "Sounds a lot like some of the words being said in the kitchen this afternoon. A couple of times I overheard Zoe tell Evan that the lemon pie wasn't finished yet. Finally, she said it was finished, but even then it didn't do Evan any good. Why not?""Because I didn't eat any of it," replied Evan. "Her fault, not mine!""I don't doubt it," Dad said with a smile. "Well, Jesus came to earth to take the punishment for our sin. On the cross, He finally said, 'It is finished.' His work was done. But a lot of people are missing the full benefit of His finished work. Why?""Because they haven't trusted Him as their Savior," Zoe said after a moment."Right," said Dad. "To enjoy the finished pie, we had to take it for ourselves and eat it. And to enjoy the benefit of Jesus's finished work--the joy and peace of having a relationship with God that lasts for eternity--we have to receive it for ourselves. We have to believe in Jesus and trust Him to save us to become a child of God." –Hazel W. Marett How About You?Have you received the benefit of what Jesus did for you on the cross? Are you trusting Him to save you from sin and give you eternal life? He finished the work of purchasing your salvation, and He offers it to you right now. Receive it for yourself by trusting in Him. (To learn more, click the "Good News!" button in the right column of this page or go to www.keysforkids.org/goodnews.)Today's Key Verse:Yet to all who did receive him, to those who believed in his name, he gave the right to become children of God. (NIV) (John 1:12 )Today's Key Thought:Accept Jesus's finished work

Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Welcome to another episode of "Dishing with Stephanie's Dish," the podcast for everyone obsessed with food, cookbooks, and the stories they tell. Today, host Stephanie Hansen sits down with Jenna Helwig —a true powerhouse in the cookbook world. You may know Jenna as the creator of the Cookbookery Collective newsletter but she's also the food director at Real Simple magazine and a prolific cookbook author herself. In this conversation, Stephanie and Jenna dive into their mutual love for cookbooks, discuss the enduring charm of print in a digital world, and explore the evolving landscape of cookbook publishing, from celebrity chefs to everyday cooks and influencers.Jenna shares insights from her career, talks about the resurgence and diversity of cookbooks, and lets us in on what it's like to balance her editorial roles at Real Simple and her Substack. They chat about memorable cookbooks from childhood, the pressure (and freedom) of home cooking, and the unique joys of discovering new recipes and makers. Whether you're a cookbook collector, home cook, or just love a good food story, this episode is packed with inspiration, nostalgia, and plenty of practical wisdom. So grab your favorite cookbook, get comfy, and join us for a delicious discussion!FULL EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen:Hello, everybody, and welcome to @DishingwithStephaniesDish, the podcast where we talk to people that are obsessed with food, cookbooks, and all things in the food space. And today, I'm speaking with Jenna Helwig, and I kinda came across her mostly on Substack, which I think maybe will make her be surprised. I found her as the creator of the cookbookery collective cookbook newsletter, and I was like, hey. You're into cookbooks. I'm into cookbooks. Let's talk about cookbooks. And we got the call set up, and then she said, oh, and by the way, I am the food director of Real Simple magazine. And I was like, oh, just that small detail that I literally did not even know about you.I'm so embarrassed. Welcome to the program.Jenna Helwig:Thank you so much. Thanks for having me. And I'm thrilled that you found me through the substack because that's a newish thing for me, and I love that, you know, people are reading it.Stephanie Hansen:Yes. And I was so like, I'm just obsessed with cookbooks, and I am a cookbook writer. I'm on my second book that's coming up, and I read a lot about trying to get published and different points of view of cookbooks. And we have quite a few good cookbook authors that hail from the Midwest in the Twin Cities here. And you had, I think, done an interview with my friend Zoe from Zoey Bakes, which probably is how I found out about you.Jenna Helwig:That is probably right. Yes. Zoey. Also, I think of Amy Theilan. I know she's not right there, but she's, you know, in the vicinity. Right? So yeah. For sure. And Pinch of Yum, aren't they based in Minneapolis? So yeah.Jenna Helwig:They are. A good a good food thing going.Stephanie Hansen:Yes. And the Food Dolls just published their book. They have, like, 8,000,000 followers.Jenna Helwig:Amazing. I guess I've been through that interview. Yeah. And who is that?Stephanie Hansen:Sarah Kiefer, do you know her?Jenna Helwig:Oh, yes. Of course. Her cookies, baked goods. Yeah.Stephanie Hansen:Yeah. We are all from, the Twin Cities, and most of them have, like, specialty angles. Like, I am just a home cook, so that's sort of my point of view on the Midwest. But it has been a really great market to be in. And one of the things that I started a radio show about seventeen years ago, so we've talked a lot of these people along the way. And right when we started the radio show, you know, Facebook and Instagram were launching, and it's been such an interesting trajectory to see cookbook authors in particular. And, like, everyone's like, oh, print is dead. Like, magazines are dead.Publications are dead. And yet, you know, cookbooks are, in some respects, doing better than ever.Jenna Helwig:Yeah. I agree. I feel like they are thriving. I also feel like, you know, at least for me personally, and I do notice this though with a lot of other people that we are on our screens all the time, and we're kinda tired of it. So whether it's a cookbook or even a print magazine, like, there's just something so lovely about turning pages, just, like, shutting out everything else. No other notifications are popping up on your screen. So print is very special.Stephanie Hansen:Yeah. And it feels like you can have, like, personal one on one time with it because you can set your phone down and really immerse yourself in the story.Jenna Helwig:Yes. Exactly. We all need more of that.Stephanie Hansen:I think so. My food magazines too, you mentioned that you're the food director of Real Simple, and you guys are having your twenty fifth anniversary. Yes. And I literally before you sent me that text, I was, like, reading it. And I'm a subscriber, so I'm gonna hold up my copy here. Because I really I love food print too. I worked in the newspaper business, and I'm kind of a tactile print person also. And you had a really cool feature this month about what's the best takeaway you've ever gotten from Real Simple because you guys are in your 25th birthday. So I thought I'd ask you what your best takeaway is.Jenna Helwig:Oh my gosh. That's such a hard question. Alright. I I'm sure it's going to be food related, and I'm kinda gonna cheat and pick something from that month. I worked with Molly Ye on the beautiful birthday cake that's on the cover. And, you know, one of the things she did that I feel like I've used in other in other applications, but never for frosting, was she used instead of food coloring, freeze dried raspberry powder to make the beautiful pink frosting. And I just hadn't done that before, and it was so easy and such a kind of natural way to make something look so lovely.Stephanie Hansen:Yeah. That's funny because, yeah, and the cake, it's a it's a lemon poppy seed cake, and then it has like a a raspberry pink frosting on the outside and then raspberry jam on the inside. It really it also gives you a little bit of that raspberry flavor in the frosting, but it's not like super wet like it would be if you used real raspberries or also, like, super overly sweet if you used just jam.Jenna Helwig:You know what? That is exactly right because it lends that little bit of tartness to it too, and so it's just such a nicely balanced frosting.Stephanie Hansen:So you are a cookbook writer yourself.Jenna Helwig:Mhmm.Stephanie Hansen:I'm forgetting the name of your books. It's Minute Dinners or Dinner andJenna Helwig:“Bare Minimum Dinners.” The most Bare minimum. Yes. “Bare Minimum Dinners”. Stephanie Hansen:I'm all for that. And you've had, a number of cookbooks, I think. Aren't you? Like, you've had a few more of that too.Jenna Helwig:Yes. So I've written five books. Three of them were more in the, like, family baby toddler space. I used to be the food editor at Parents Magazine. Sure. And so that was really how I kind of got into cookbook writing. I started with real baby food and then wrote one called baby led feeding. And I will say that is by far my best selling cookbook.Jenna Helwig:You know, it's still something we actually did a reissue a couple of years ago, so I did an updated version. It's still something that parents are finding, and that just makes me so happy.Stephanie Hansen:My neighbor who just had a baby, she's gonna be two, was obsessed with that book because I just she knows I write cookbooks, and I film a TV show in my house too. So I'm always bringing them food. And when she first had the baby, she showed it to me, and she was like, have you ever heard of this book?Jenna Helwig:And it was yours. Oh my gosh. That's amazing. Well, that's so great. I'm I that's a really hard time of life as I you know, just, like, trying to figure out no one really tells you how to feed your baby, which is strange. And so I think anything that I could do to make it just less stressful, that was always my goal with those books.Stephanie Hansen:And I think that there's so much to be said about just getting dinner on the table. Like, it's almost a political act these days just to, like, be working, be taking care of your mental health, be worrying about your social time with your kids, your family, your family, aging parents, and then all of a sudden every day someone is supposed to, like, be putting all these elaborate meals on the table, like, sometimes just even surviving a day without the food, and then you have this whole other stressor on top of it.Jenna Helwig:I could not agree more. I mean, which is why I thought of bare minimum dinners. Like, it's this idea, and we do this also in real simple. You know, it's very similar. They're like I call fussy the f word. I'm like, nothing fussy, you know, especially when we're talking about recipes in the magazine. Skip the garnish. Like, you know, there's you're not putting on a show for anyone.You know? Just do what you can. That's really you know? But is it better or good is better than perfect. Done is better than perfect. Just get it done.Stephanie Hansen:And some people, like, because they feel like they're trying to live up to something in a Instagram photo, it prevents them from having a dinner party or, making food for a neighbor because maybe it's, like, not good enough. You know, just the sheer act of eating and providing food for your family, whoever your family looks like, or even just for yourself, you are gonna eat better. You're gonna have more control over what you eat. I have eaten at a million restaurants in my life, and I just find that I always feel so much better when I'm cooking at home.Jenna Helwig:I agree. I love to go out to eat. However, then if if I do that too much, I'm like, okay. I just need to reset at home. And, you know, I've also noticed that in some cookbooks, there has been this trend towards the food not being overly styled or the author doing that themselves and thinking about, like, Julia Tershen with her last book. You know, she photographed that herself, and the food looks great, but also real.Like, you could do it. And, also the book Chinese Enough that I just featured in Cookbookery Collective. You know, those recipes just don't feel like nitpicked to death. You know? They're just very naturalStephanie Hansen:looking. I feel like we might see more of that. I photographed my own book, but it was simply out of necessity because I didn't have $20 to pay someone. So I said to the publisher, well, if my Instagram's okay, I'm gonna do, like, similar to that. Is that okay? And they were like, sure. Oh, great. As we look at cookbooks as a genre, things have changed a lot because it used to be that you were a professional chef or you were a restaurant chef and you were writing about your restaurant or you were a small group of people that were super experienced in cooking, and maybe you had, you know, 10 books that you were writing in the different genres. You did vegetarian and gluten free and then dairy free.Now, like, the cookbook space is really kind of being taken up by regular people or influencers in a lot of respects. Does that, open the door for more excitement or is it sometimes do you worry that maybe the books aren't as good? Oh,Jenna Helwig:Oh, that's a tough question. I think that anything that gets people cooking is good. So I am you know, if the it is someone without a lot of cooking experience who has a book, but it still excites people to get into the kitchen, fantastic. So that's really my main goal. I do think, you know, where I am in my life, like, I really wanna learn something new from a cookbook. So that's what I personally am looking for, but there are cooks of all different, you know, ability levels and experience levels. So I think that having a variety of cookbooks that can reach everyone where they are is probably the answer.Stephanie Hansen:There is so much diversity too in cookbooks now. Like, the no offense to the old beautiful Asian cookbooks that you would get, but, you know, you didn't really feel like you could make a lot of the things out of there because maybe you didn't have the ingredients or you weren't familiar with technique. The the more recent diversity in cookbooks, it feels like you can actually make some of these things.Jenna Helwig:Well, I think that's right. Some of the things do feel more accessible. And, also, we just have access to so many more ingredients now, which is amazing. Just even at, like, regular grocery stores. My parents live in Colorado and, like, in the suburbs, and I was, you know, just driving by where I used to live. And there was an H Mart, you know, which I like, my jaw just, like, fell on the floor. There's no H Mart there when I was growing up. So the fact that I could have had access to all of those ingredients, and now the people who live in Broomfield, Colorado do is a miracle.Stephanie Hansen:That's so funny because I'm actually reading crying in H Mart right now for my book club, and it's just a delightful memoir about a woman who's experiencing the loss of her mother through the Korean cooking and heritage that she had growing up, and it's really a delightful book. It's so good. When you are thinking of what you wanna write about for your substack, because I'm in some ways, I'm surprised that you still find this topic and this genre interesting after having worked at Real Simple for five years because I've I it's almost like feels like is it too much of the food, but it it really is steeped in you. And how do you pick, like, what you wanna feature on your Substack versus what would maybe be a potential something in the magazine down the road, or is it just all the love and all of the same?Jenna Helwig:So I for real simple, you know, obviously, I get to kind of put a lot of myself into there and, you know, kind of direct that coverage, you know, pitch what I think we should cover. But I'm always doing that through the lens of our audience. You know? What and I she's usually a she. You know? What does she want? How much time does she have? What's gonna make make her life easier? So I really hyper focus on that. And a lot of it does kind of mirror my life because I am, you know, kind of similar to the real simple reader, but that's primary. I feel like with the substack, I can just do whatever I want. It's really, like, the books and the authors that speak to the me the most. It's nice to kind of have that, you know, freedom even if it's something that maybe we wouldn't cover in the magazine or might be a little more obscure.Jenna Helwig:You know? It's just fun to be able to follow my passions and my interest. And I do love food, and I really love cookbooks. So it's it's funny that I spend even extra time with them, but it really makes me so happy.Stephanie Hansen:I am hoping that in substack's evolution that we get more information about who our readers are. Because when you're, like, at a magazine, you know, you have a deep dive in your target market and the radio show, they know exactly who your p ones are. In Substack, you have followers, but you don't exactly know that much about them except basically where they come from.Jenna Helwig:That is such a good point, and I'm sure you also know so much more about this than me. I'm still I'm such a newbie. I've been a Substack subscriber for a long time. But now I just, you know, launched this, you know, like, over a month just over a month ago, and so I'm still figuring out all the analytics and everything. But I agree that that would be super helpful just to know more. Like and I'm I've also been thinking, and maybe you've done this. Like, have you done surveys of your audience, your subscribers? Yeah. And, also, like, people don't love to fill them all out. Jenna Helwig:I love surveys.Stephanie Hansen:See, I do too, but that's probably because we're, like, the publishing types. Right? So I did a survey, and it kind of mirrored what I thought from an age perspective, but I didn't get much more details than that. K. So I think if I was gonna give Substack advice, and maybe they'll ask me someday. Who knows? Mhmm. That it would be to help us understand who those markets are more because it does help you frame who you're writing for. As you look at the the newsletter, are you going to continue to speak to authors? Will you ever do recipes on your own like you've been in that space? Jenna Helwig:So I don't think I will do recipes on my own. I feel like, you know, when I have ideas for, new dishes or new, you know, like, stories. I kind of direct those to Real Simple. And I've done a lot you know, I've done all those cookbooks. So I sort of feel like the world maybe doesn't need more recipes from me. You know? I'm I'm very interested in what other people have to say. I think that I love doing these author interviews or just the interviews with other people in the cookbook community. Like, recently interviewed the woman who started Instagram's oldest cookbook club.And so she was fascinating. Oh, great. Yes. And there was such a good response to that. I'm interested in talking to people in cookbook publishing. So just really kind of anyone in that community. I I think there might be room later for more, like, reported stories.Stephanie Hansen:Yeah.Jenna Helwig:You know? That so not interviews, but, like, on a certain topic, like book design or titles or spines. I don't know. But, but I I don't think it's gonna be recipes for me. We'll see.Stephanie Hansen:It is interesting. You asked, the woman with the cookbook collection how she organized her collection, and she said by, type of food or genre. But then there's other people that I know that organize it by color.Jenna Helwig:I do that.Stephanie Hansen:Okay. And and it looks so cool. Like, when you have a huge collection, it just it looks so cool on the shelves. But I was like, oh, that would be so hard because unless you remember the color of the cookbook, how could you find it?Jenna Helwig:Yeah. You know, I will say so I live in Brooklyn, New York in a not huge apartment. So I first of all, everything has to look as tidy as possible, and color colors help with that. And I really only have room for about 250 books as opposed to, like, Deborah was saying, she has 2,000 Yeah.Stephanie Hansen:It was crazy. Thousand.Jenna Helwig:So jealous. But so somehow in my mind, I know what the color is. I don't know how to say it, but IStephanie Hansen:don't know how to catalog it. Purple one.Jenna Helwig:Yeah. So if I had more, maybe that wouldn't work.Stephanie Hansen:Yeah. Well and you okay. So you live in Brooklyn. That is such an amazing food community. Yes. And you just have so many great makers. And I do find a lot of good makers in Real Simple, like people making new artisanal products, and I had a podcast about that for a long time. That is really like, when you feel like you've discovered something that someone turns you onto and it's great, That's, like, one of my favorite discoveries about being involved in the food business, and I feel that way about cookbooks too.Jenna Helwig:Absolutely. And I think that when it comes to Real Simple, that's really one of the things that people come to us for. They trust our recommendations, you know, and things that we've discovered. And I feel like that is especially true with our holiday gift guide Yes. Which, you know, is, like, pages and pages every year. We spend months on it, you know, finding things, testing things. And believe it or not, I'm gonna be starting that again soon. But, yes, I I think that that it's such a privilege to be finding these new things and sharing them, and I think we really do get good feedback from them.Stephanie Hansen:Do you get to travel a lot around the country? OrJenna Helwig:Yeah. I mean, you know, there are certainly trips that I am taking for like, I went out to Expo West recently. Do you know that? It's a big, huge, like, food trade show in Anaheim and, went and met with a bunch of different brands, saw what was going on, what was new. So I try to take as many opportunities for travel as possible. I really love to just be out and about.Stephanie Hansen:Did you run across, at that show two gals? They have a product called Maza Chutney.Jenna Helwig:Okay. I was literally just talking to someone about this today. In fact, I was I sent a photo to my executive editor because, yes, I did meet them, and then I was at the Cherry Bomb Jubilee Yes.Stephanie Hansen:And they sampled there.Jenna Helwig:Days ago. Yes. And they sampled there, and I actually got a couple bottles. I was like, can I take that? And they let me. And so I was just I made some eggs for lunch today, and I put the cilantro chutney on top. It was so good. And I was, yeah, just telling one of my colleagues about it. So funny.Stephanie Hansen:I produce culinary markets in the Twin Cities, and they were one of the first makers that I met when I started doing this. And I was just like, oh, those those girls are onto something, and it's a family business. Their story is so great.Jenna Helwig:The branding is amazing Yep. And the food tastes great. Are they from there?Stephanie Hansen:Yeah. From the Twin Cities. Wow. They've just developed to, like a lentil spread. That's a like a hummus, but with lentils and also super flavorful and delicious. So watch for that because that's a brand new product line that they just are launching. But, yeah, weird coincidence, but Oh, funny. Yeah.Great product. When you can you can you remember your actual first cookbook that you got?Jenna Helwig:Oh, okay. So I don't I know it was a Betty Crocker, like, cooking or baking for kids book. I am not I think it was baking. I actually was trying to find the cover recently, just, like, Google search, and I couldn't. But I think that's what it was. Do you have one?Stephanie Hansen:Well, I mean, I have a few vintage.Jenna Helwig:I kinda select Yeah. It wasn't that one because it was for kids book, but I love that. It was like baking for kids or something.Stephanie Hansen:Yeah. And then did it have, did it have, like, wiener roll ups in it?Jenna Helwig:Oh my god. Maybe. The thing I remember the most were little English muffin pizzas or something like that. I remember my brother and I making those over and over.Stephanie Hansen:It I think it also had these, like, clown cupcakes.Jenna Helwig:That also sounds familiar. And maybe like cat cupcakes?Stephanie Hansen:Yes. Oh, so funny. Every year, we do a cookbook swap, and it's a super fun event. And people come and bring books that they no longer want or use, and we kinda sort them loosely in this huge room. And then we say go, and everybody, like, runs in. And however many books you bought or brought, you get to roughly take the same amount out, but you don't have to. But it's been fascinating, the books that people bring. And, I mean, I there's, like, a New York Times 1973 edition that has this recipe in it that's only in that book that's for a lamb ragu.Stephanie Hansen:And every year, I see that book come by, and I, like, pick the woman who's probably, like, twenty, twenty four. And I like press this book into her hands and I'm like, you need to have this book and you need to make the recipe on page one twenty one. And it's like three times it's happened and then they'll email me and they're like, I would have never found that recipe without you. It's such a great fun event.Jenna Helwig:That sounds wonderful. I love that idea.Stephanie Hansen:Yeah. It is really fun, and we get a lot of, like, boxes of people's recipe cards that were, like, someone's grandma's. And my radio partner and I always sort of move that stuff to the side, And then we keep it for a year and, like, go through it and look at it, and then we bring it back the next year. We've been doing this for, like, ten years. So it's been so fun to see what, like, really are in people's collections and what they get rid of. And, I mean, how many peanut butter blossom recipes there are in the world.Jenna Helwig:You know what? The world needs more peanut butter blossoms. Delicious.Stephanie Hansen:Yeah. Always delicious and always tasty. Well, it has been super fun to chat with you. I want people to follow your Substack. It is the Cookbookery Collective Cookbook newsletter, and we are with Jenna Helwig. And I'm just really appreciative for your time today. Congratulations on your twenty fifth anniversary with Real Simple. That's fun too.Jenna Helwig:Thank you so much. It's been a real pleasure to talk to you.Stephanie Hansen:Yes. Absolutely. Thanks, Jenna. Mhmm. Bye bye.Jenna Helwig:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Food, people, and planet—these are the three north stars that help Yum! Brands —a 2025 recipient of the Corporate Responsibility Awards—focus its sustainability efforts across water use, energy, packaging, and more. What lessons can other businesses learn from the sustainability success of this multinational company?     Join Steve Odland and guest Jon Hixson, chief sustainability officer at Yum! Brands, to find out why your sustainability strategy requires north stars,how the company wins buy-in from franchisees, and what advice he gives to up-and-coming sustainability leaders.    The 2025 Corporate Responsibility Awards, taking place on April 23, celebrates organizations that have moved beyond public commitments to fully integrate responsible business practices into their core strategies, driving measurable, positive impacts on their organizations, stakeholders, and society.    (01:54) Defining Sustainability in the Food Industry  (05:06) Key Trends in Corporate Sustainability  (06:46) Yum! Brands' Strategy: People, Food, and Planet  (10:49) Global Operations and Supply Chain Challenges  (18:50) Leveraging Technology for Sustainability  (21:49) Franchisee Engagement and Regulatory Challenges  (25:35) Future Priorities and Advice for Sustainability Leaders      For more from The Conference Board:  2025 Corporate Responsibility Summit  2025 Corporate Responsibility Awards Dinner  Organizing for Success in Corporate Sustainability 2.0 

Zeev Buium (Zee-v, Boo-y-YUM), the US can deport Mahmoud Khalil, why does the NYT criticise Elon Musk, Jeff from Superior, the weekend review, the evil heart and mind in PA & WI, fight involving a gun in Duluth, and Berklee's Nicholas Payton...See omnystudio.com/listener for privacy information.

It's the 12th of April 2025 and that means Disneyland Paris is celebrating its 33rd Anniversary! To mark the occasion DLP invited InsidEars members to a special presentation with various announcements, as well as a tour of select World Premiere and Disney Adventure World construction sites. We were not there in person but recorded this episode on the day with all the information we could gather from our friends of the show, socials and Discord to bring you the Mufasa Shortbread Biscuit of news that is this episode. Yum. We also have a Love Our Listeners letter from Brian who had a five star experience, and we look ahead to what the rest of 2025 has on offer. Thanks for listening!

We, the people, will pay over a BILLION DOLLARS for the KFC Yum Center. Denis Frankenberger says a few adjustments in the contract the Yum has with the University of Louisville could markedly reduce the costs so that taxpayer money could be directed elsewhere.Denis Frankenberger, author of BILLION DOLLAR BASKETBALL, has the sobering details.

What's #Underrated? " Chunky peanut butter and pickles wrapped in a tortilla. Yum!" "#Underrated - a hot bubble bath and spicy books on Kindle." "Naked hot-tubbing!" Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What's #Underrated? " Chunky peanut butter and pickles wrapped in a tortilla. Yum!" "#Underrated - a hot bubble bath and spicy books on Kindle." "Naked hot-tubbing!" Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of The Speed of Culture, Ken Muench, Chief Marketing Officer at Yum!, dives into the strategy behind iconic brands like Taco Bell, KFC, and Pizza Hut. He discusses digital transformation, balancing automation with human connection, and building culturally resonant brands at scale.Follow Suzy on Twitter: @AskSuzyBizFollow Ken Muench on LinkedInSubscribe to The Speed of Culture on your favorite podcast platform.And if you have a question or suggestions for the show, send us an email at suzy@suzy.com Hosted on Acast. See acast.com/privacy for more information.

Meet Lourdes Ramboa, an expert in entrepreneurial mindset education and design thinking principles that is bringing a new course to healthcare professionals in Fort Worth. Lourdes is a Senior Program Manager at HSC Next, where she works with students to help them think more like innovators and entrepreneurs that can solve real world problems and advance solutions for a healthier community. Originally from Panama, Lourdes most recently taught business and entrepreneurship at Tarrant County College and worked at buy.com, Elevate and with clients such as YUM brands, The Dannon Company, and the US National Guard. She shares about her experience in training all of us, yes, all of us, about how we can think and act like an entrepreneur, no matter what our background or experience level may be. To learn more about HSC Next, visit https://www.hscnext.com

Yum! Brands, the parent company behind Taco Bell, Pizza Hut and KFC recently announced a partnership with AI chipmaker Nvidia. So why would these two industry giants work together and will we see AI everywhere in fast food? Kristen Hawley joins us to break down her story: https://www.fastcompany.com/91306922/what-does-fast-food-want-with-nvidia  Plus: Microsoft turns 50 and Subway launched $5 foot-long Doritos. Join our hosts Jon Weigell and Kristen Hawley as they take you through our most interesting stories of the day. Got an awesome business idea but don't have the $$$ to get it off the ground? Pitch us your idea HERE and you can win $5000 to fund it! Get our Side Hustle Ideas Database: https://clickhubspot.com/thds Follow us on social media: TikTok: https://www.tiktok.com/@thehustle.co Instagram: https://www.instagram.com/thehustledaily/ Thank You For Listening to The Hustle Daily Show. Don't forget to hit Subscribe or Follow us on Apple Podcasts so you never miss an episode! If you want this news delivered to your inbox, join millions of others and sign up for The Hustle Daily newsletter, here: https://thehustle.co/email/  Plus! Your engagement matters to us. If you are a fan of the show, be sure to leave us a 5-Star Review on Apple Podcasts https://podcasts.apple.com/us/podcast/the-hustle-daily-show/id1606449047 (and share your favorite episodes with your friends, clients, and colleagues).

Its all about the club as wechat with Chef Dave Bortnam from the Westchester Country Club about club chef life, plus we talk kitchen pranks food jokes!

I read from flirt to floatation.     Yum...floats. https://en.wikipedia.org/wiki/Ice_cream_float     The word of the episode is "flivver".     Use my special link https://zen.ai/thedictionary to save 30% off your first month of any Zencastr paid plan.    Create your podcast today! #madeonzencastr     Theme music from Tom Maslowski https://zestysol.com/     Merchandising! https://www.teepublic.com/user/spejampar     "The Dictionary - Letter A" on YouTube   "The Dictionary - Letter B" on YouTube   "The Dictionary - Letter C" on YouTube   "The Dictionary - Letter D" on YouTube   "The Dictionary - Letter E" on YouTube   "The Dictionary - Letter F" on YouTube     Featured in a Top 10 Dictionary Podcasts list! https://blog.feedspot.com/dictionary_podcasts/     Backwards Talking on YouTube: https://www.youtube.com/playlist?list=PLmIujMwEDbgZUexyR90jaTEEVmAYcCzuq     https://linktr.ee/spejampar dictionarypod@gmail.com https://www.facebook.com/thedictionarypod/ https://www.threads.net/@dictionarypod https://twitter.com/dictionarypod https://www.instagram.com/dictionarypod/ https://www.patreon.com/spejampar https://www.tiktok.com/@spejampar 917-727-5757

Staffbase Chief People Officer Neil Morrison sits down with Chequan Lewis, President of Crunch Fitness, to explore his unique journey from law to leadership. Chequan shares his core values, his belief in unlocking people's full potential, and how a culture of inclusivity, consistency, and radical grace has shaped his leadership style. He reflects on key lessons from his time at Yum! Brands and Pizza Hut, the transition into the fitness industry, and how he's driving exponential growth at Crunch while keeping a strong focus on people and purpose. Beyond business strategy, this conversation dives deep into what makes leadership truly transformative — from empowering frontline employees to creating legendary customer experiences. Chequan discusses the power of authenticity, recognition, and vulnerability in leadership, along with the critical role of businesses in community impact. Whether you're a leader navigating high-paced growth or someone looking for actionable insights on purpose-driven leadership, this episode is packed with real talk, real lessons, and real inspiration.

Send us a textThis week on The Digital Restaurant, Carl is joined by Yaro Tsyhanenko, founder of PickPad, to break down the headlines shaping restaurants and tech:⏱️ Timestamps 00:00 – Intro: Meet guest host Yaro, CEO of PickPad 01:00 – Why did Yum Brands partner with Nvidia? 05:37 – What does Qu's State of Digital 2025 Report reveal? 13:06 – Why did Starbucks acquire Empower Delivery? 18:47 – Are loyalty programs evolving or stuck in the past? 26:02 – Could Bolt disrupt Uber and DoorDash in North America? 30:00 – What is PickPad, and how is it improving restaurant pickup?

Shoot us a Text.Episode #1001: Nissan reveals a bold new roadmap, slashing vehicle development times and expanding its EV lineup. Meanwhile, California now boasts more EV chargers than gas nozzles and AI is taking orders at drive-thrus—will customers embrace the speed or miss the human touch?Show Notes with links:Nissan is trying to shake off doubts about its future with a major product showcase in Japan, highlighting a wave of new vehicles and a focus on the U.S. market. Nissan will release over ten new and updated vehicles in the U.S. and Canada by early 2027.The company plans to cut vehicle development time from 55 months to 37 months for the first model in a family, with later models reduced to just 30 months.The Leaf transitions into a crossover, boasting a new CMF-EV platform, a sleek design, and a more efficient, lower-cost battery.Nissan also teased a rugged EV crossover, designed to stand out in a crowded market. The model will be built in Nissan's Mississippi plant as part of a $500 million investment.The Sentra and Rogue will both get major updates, with the Rogue gaining a plug-in hybrid option. “The U.S. is of critical importance for us — we want it to grow,” said Guillaume Cartier, Nissan's chief performance officer.California is accelerating its EV infrastructure, now boasting 48% more EV chargers than gas nozzles, according to a recent announcement from Governor Gavin Newsom's office. As EV adoption surges, public charging options have nearly doubled in the past year, supporting the state's ambitious green energy goals.There are over 178K public EV chargers statewide vs. 120,000 gas nozzles, and of that, nearly 17K are Level 3 fast chargersOn top of that, the California Energy Commission estimates that there are more than 700,000 Level 2 chargers installed in single-family homes.26% of vehicles on CA roads in 2023 were plug-in hybrids or full EVs and a $1.4 billion investment in EV infrastructure was recently approved.“The California EV driver experience is getting better by the day,” said CEC Chair David Hochschild, emphasizing continued investments in underserved areas.Taco Bell, KFC, and Pizza Hut are about to get a high-tech upgrade. Yum! Brands is teaming up with NVIDIA to bring AI voice assistants to 500 drive-thrus. The goal? Faster service, more accurate orders, and better upselling.Studies show AI-assisted orders are 29 seconds faster than the industry average and more than half of Yum! Brands' 2024 sales came from digital transactions.Other chains are joining in with McDonald's and Wendy's rolling out AI ordering.Joe Park, chief digital and technology officer of Yum! Brands said AI could improve the customer experience because “the voice AI is always positive, has the right tone of voice, has the right word selection, [and] can upsell consistently.”Todd Kelly, COO of a major Taco Bell franchise group, puts it this way: "The voice AI doesn't have a bad day… They donHosts: Paul J Daly and Kyle MountsierGet the Daily Push Back email at https://www.asotu.com/ JOIN the conversation on LinkedIn at: https://www.linkedin.com/company/asotu/ Read our most recent email at: https://www.asotu.com/media/push-back-email

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso start by talking about Alicia's recent trip to Atlanta, where she visited Zaxby's headquarters and learned about how the fast-casual chain is preparing for a big growth push; stay tuned for Alicia's story in the coming weeks. Then they discuss Yum's partnership with Nvidia, which will fuel the restaurant company's push into artificial intelligence. They also talk about plummeting consumer sentiment and what it could mean for restaurant chains in 2025. And in this week's extra serving, managing editor Leigh Anne Zinsmeister joins to talk about Darden's most recent earnings report, where the full-service giant is expressing optimism even as most casual-dining chains struggle. For more on these stories: Yum Brands partners with Nvidia to accelerate AI technologies across its global systemDarden tests Uber Direct delivery at Cheddar's Scratch KitchenMore consumers are trimming their restaurant budgets than they were last year

Interview with Anthony Aguirre The NIST's new directive to AI Safety Institute partners scrubs mentions of "AI safety" and "AI fairness" and prioritizes "reducing ideological bias" in models Jensen Huang GTC Keynote in 16 minutes Nvidia and Yum! Brands team up to expand AI ordering Google Is Officially Replacing Assistant With Gemini - Slashdot Google's Gemini AI is really good at watermark removal Hollywood warns about AI industry's push to change copyright law Hear what Horizon Zero Dawn actor Ashly Burch thinks about AI taking her job Guardian agrees with Leo The Daily Wire announces new advertising partnership with Perplexity and The Ben Shapiro Show Elon Musk's Grok to merge with Perplexity AI? Perplexity dunks on Google's 'glue on pizza' AI fail in new ad Google announces new health-care AI updates for Search Google plans to release new 'open' AI models for drug discovery EFF: California's A.B. 412: A Bill That Could Crush Startups and Cement A Big Tech AI Monopoly Italian newspaper says it has published world's first AI-generated edition AI ring tracks spelled words in American Sign Language Kevin Roose joins the AGI cult: Why I'm Feeling the A.G.I. I Hitched a Ride in San Francisco's Newest Robotaxi Elon Musk's X obtains $44bn valuation in sharp turnaround The 560-pound Twitter logo from its San Francisco headquarters is up for auction Andreessen wants to shut down all higher education in America FSF's Memorabilia Silent Auction Begins Today - Slashdot Bluesky made more money selling T-shirts mocking Zuckerberg than custom domains Google acquires cybersecurity firm Wiz for $32 billion Alphabet spins off Starlink competitor Taara Oh Mary! TechCrunch Founder-Turned-Crypto Investor Pays $60 Million for Miami Beach Home Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Anthony Aguirre Download or subscribe to Intelligent Machines at https://twit.tv/shows/intelligent-machines. Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: uscloud.com zscaler.com/security

Interview with Anthony Aguirre The NIST's new directive to AI Safety Institute partners scrubs mentions of "AI safety" and "AI fairness" and prioritizes "reducing ideological bias" in models Jensen Huang GTC Keynote in 16 minutes Nvidia and Yum! Brands team up to expand AI ordering Google Is Officially Replacing Assistant With Gemini - Slashdot Google's Gemini AI is really good at watermark removal Hollywood warns about AI industry's push to change copyright law Hear what Horizon Zero Dawn actor Ashly Burch thinks about AI taking her job Guardian agrees with Leo The Daily Wire announces new advertising partnership with Perplexity and The Ben Shapiro Show Elon Musk's Grok to merge with Perplexity AI? Perplexity dunks on Google's 'glue on pizza' AI fail in new ad Google announces new health-care AI updates for Search Google plans to release new 'open' AI models for drug discovery EFF: California's A.B. 412: A Bill That Could Crush Startups and Cement A Big Tech AI Monopoly Italian newspaper says it has published world's first AI-generated edition AI ring tracks spelled words in American Sign Language Kevin Roose joins the AGI cult: Why I'm Feeling the A.G.I. I Hitched a Ride in San Francisco's Newest Robotaxi Elon Musk's X obtains $44bn valuation in sharp turnaround The 560-pound Twitter logo from its San Francisco headquarters is up for auction Andreessen wants to shut down all higher education in America FSF's Memorabilia Silent Auction Begins Today - Slashdot Bluesky made more money selling T-shirts mocking Zuckerberg than custom domains Google acquires cybersecurity firm Wiz for $32 billion Alphabet spins off Starlink competitor Taara Oh Mary! TechCrunch Founder-Turned-Crypto Investor Pays $60 Million for Miami Beach Home Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Anthony Aguirre Download or subscribe to Intelligent Machines at https://twit.tv/shows/intelligent-machines. Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: uscloud.com zscaler.com/security

Interview with Anthony Aguirre The NIST's new directive to AI Safety Institute partners scrubs mentions of "AI safety" and "AI fairness" and prioritizes "reducing ideological bias" in models Jensen Huang GTC Keynote in 16 minutes Nvidia and Yum! Brands team up to expand AI ordering Google Is Officially Replacing Assistant With Gemini - Slashdot Google's Gemini AI is really good at watermark removal Hollywood warns about AI industry's push to change copyright law Hear what Horizon Zero Dawn actor Ashly Burch thinks about AI taking her job Guardian agrees with Leo The Daily Wire announces new advertising partnership with Perplexity and The Ben Shapiro Show Elon Musk's Grok to merge with Perplexity AI? Perplexity dunks on Google's 'glue on pizza' AI fail in new ad Google announces new health-care AI updates for Search Google plans to release new 'open' AI models for drug discovery EFF: California's A.B. 412: A Bill That Could Crush Startups and Cement A Big Tech AI Monopoly Italian newspaper says it has published world's first AI-generated edition AI ring tracks spelled words in American Sign Language Kevin Roose joins the AGI cult: Why I'm Feeling the A.G.I. I Hitched a Ride in San Francisco's Newest Robotaxi Elon Musk's X obtains $44bn valuation in sharp turnaround The 560-pound Twitter logo from its San Francisco headquarters is up for auction Andreessen wants to shut down all higher education in America FSF's Memorabilia Silent Auction Begins Today - Slashdot Bluesky made more money selling T-shirts mocking Zuckerberg than custom domains Google acquires cybersecurity firm Wiz for $32 billion Alphabet spins off Starlink competitor Taara Oh Mary! TechCrunch Founder-Turned-Crypto Investor Pays $60 Million for Miami Beach Home Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Anthony Aguirre Download or subscribe to Intelligent Machines at https://twit.tv/shows/intelligent-machines. Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: uscloud.com zscaler.com/security

Interview with Anthony Aguirre The NIST's new directive to AI Safety Institute partners scrubs mentions of "AI safety" and "AI fairness" and prioritizes "reducing ideological bias" in models Jensen Huang GTC Keynote in 16 minutes Nvidia and Yum! Brands team up to expand AI ordering Google Is Officially Replacing Assistant With Gemini - Slashdot Google's Gemini AI is really good at watermark removal Hollywood warns about AI industry's push to change copyright law Hear what Horizon Zero Dawn actor Ashly Burch thinks about AI taking her job Guardian agrees with Leo The Daily Wire announces new advertising partnership with Perplexity and The Ben Shapiro Show Elon Musk's Grok to merge with Perplexity AI? Perplexity dunks on Google's 'glue on pizza' AI fail in new ad Google announces new health-care AI updates for Search Google plans to release new 'open' AI models for drug discovery EFF: California's A.B. 412: A Bill That Could Crush Startups and Cement A Big Tech AI Monopoly Italian newspaper says it has published world's first AI-generated edition AI ring tracks spelled words in American Sign Language Kevin Roose joins the AGI cult: Why I'm Feeling the A.G.I. I Hitched a Ride in San Francisco's Newest Robotaxi Elon Musk's X obtains $44bn valuation in sharp turnaround The 560-pound Twitter logo from its San Francisco headquarters is up for auction Andreessen wants to shut down all higher education in America FSF's Memorabilia Silent Auction Begins Today - Slashdot Bluesky made more money selling T-shirts mocking Zuckerberg than custom domains Google acquires cybersecurity firm Wiz for $32 billion Alphabet spins off Starlink competitor Taara Oh Mary! TechCrunch Founder-Turned-Crypto Investor Pays $60 Million for Miami Beach Home Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Anthony Aguirre Download or subscribe to Intelligent Machines at https://twit.tv/shows/intelligent-machines. Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: uscloud.com zscaler.com/security

Interview with Anthony Aguirre The NIST's new directive to AI Safety Institute partners scrubs mentions of "AI safety" and "AI fairness" and prioritizes "reducing ideological bias" in models Jensen Huang GTC Keynote in 16 minutes Nvidia and Yum! Brands team up to expand AI ordering Google Is Officially Replacing Assistant With Gemini - Slashdot Google's Gemini AI is really good at watermark removal Hollywood warns about AI industry's push to change copyright law Hear what Horizon Zero Dawn actor Ashly Burch thinks about AI taking her job Guardian agrees with Leo The Daily Wire announces new advertising partnership with Perplexity and The Ben Shapiro Show Elon Musk's Grok to merge with Perplexity AI? Perplexity dunks on Google's 'glue on pizza' AI fail in new ad Google announces new health-care AI updates for Search Google plans to release new 'open' AI models for drug discovery EFF: California's A.B. 412: A Bill That Could Crush Startups and Cement A Big Tech AI Monopoly Italian newspaper says it has published world's first AI-generated edition AI ring tracks spelled words in American Sign Language Kevin Roose joins the AGI cult: Why I'm Feeling the A.G.I. I Hitched a Ride in San Francisco's Newest Robotaxi Elon Musk's X obtains $44bn valuation in sharp turnaround The 560-pound Twitter logo from its San Francisco headquarters is up for auction Andreessen wants to shut down all higher education in America FSF's Memorabilia Silent Auction Begins Today - Slashdot Bluesky made more money selling T-shirts mocking Zuckerberg than custom domains Google acquires cybersecurity firm Wiz for $32 billion Alphabet spins off Starlink competitor Taara Oh Mary! TechCrunch Founder-Turned-Crypto Investor Pays $60 Million for Miami Beach Home Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Anthony Aguirre Download or subscribe to Intelligent Machines at https://twit.tv/shows/intelligent-machines. Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: uscloud.com zscaler.com/security

Interview with Anthony Aguirre The NIST's new directive to AI Safety Institute partners scrubs mentions of "AI safety" and "AI fairness" and prioritizes "reducing ideological bias" in models Jensen Huang GTC Keynote in 16 minutes Nvidia and Yum! Brands team up to expand AI ordering Google Is Officially Replacing Assistant With Gemini - Slashdot Google's Gemini AI is really good at watermark removal Hollywood warns about AI industry's push to change copyright law Hear what Horizon Zero Dawn actor Ashly Burch thinks about AI taking her job Guardian agrees with Leo The Daily Wire announces new advertising partnership with Perplexity and The Ben Shapiro Show Elon Musk's Grok to merge with Perplexity AI? Perplexity dunks on Google's 'glue on pizza' AI fail in new ad Google announces new health-care AI updates for Search Google plans to release new 'open' AI models for drug discovery EFF: California's A.B. 412: A Bill That Could Crush Startups and Cement A Big Tech AI Monopoly Italian newspaper says it has published world's first AI-generated edition AI ring tracks spelled words in American Sign Language Kevin Roose joins the AGI cult: Why I'm Feeling the A.G.I. I Hitched a Ride in San Francisco's Newest Robotaxi Elon Musk's X obtains $44bn valuation in sharp turnaround The 560-pound Twitter logo from its San Francisco headquarters is up for auction Andreessen wants to shut down all higher education in America FSF's Memorabilia Silent Auction Begins Today - Slashdot Bluesky made more money selling T-shirts mocking Zuckerberg than custom domains Google acquires cybersecurity firm Wiz for $32 billion Alphabet spins off Starlink competitor Taara Oh Mary! TechCrunch Founder-Turned-Crypto Investor Pays $60 Million for Miami Beach Home Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Anthony Aguirre Download or subscribe to Intelligent Machines at https://twit.tv/shows/intelligent-machines. Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: uscloud.com zscaler.com/security

Jason Howell and Jeff Jarvis discuss NVIDIA's GTC conference with CEO Jensen Huang's keynote on tokens, the Vera Rubin CPU, and the intersection of AI and robotics, plus more! Support the show on Patreon! http://patreon.com/aiinsideshow Subscribe to the new YouTube channel! http://www.youtube.com/@aiinsideshow Note: Time codes subject to change depending on dynamic ad insertion by the distributor. NEWS 0:02:23 - Nvidia announces Blackwell Ultra GB300 and Vera Rubin, its next AI ‘superchips' 0:22:37 - Nvidia and Yum! Brands team up to expand AI ordering 0:25:49 - Google brings a ‘canvas' feature to Gemini, plus Audio Overview 0:31:08 - Gemini 2.0, Google's newest flagship AI, can generate text, images, and speech 0:34:42 - People are using Google's new AI model to remove watermarks from images 0:36:06 - Google plans to release new ‘open' AI models for drug discovery 0:40:36 - EFF: California's A.B. 412: A Bill That Could Crush Startups and Cement A Big Tech AI Monopoly 0:44:20 - Ben Stiller, Mark Ruffalo and More Than 400 Hollywood Names Urge Trump to Not Let AI Companies ‘Exploit' Copyrighted Works 0:49:11 - Anthropic CEO floats idea of giving AI a “quit job” button, sparking skepticism 0:52:19 - People say they prefer stories written by humans over AI-generated works, yet new study suggests that's not quite true 0:57:36 - AI ring tracks spelled words in American Sign Language Learn more about your ad choices. Visit megaphone.fm/adchoices

A Walk In the Park  & Aya's Finest Hour.Book 3 in 18 parts, By FinalStand. Listen to the ► Podcast at Explicit Novels.Professional, conscript, or volunteer, they all have run away from battle.A Note on terminology and the metaphor of Cael's WorldThe terms Weave of Fate and 'Weave ' are interchangeable. Weave expresses the intersection ~ the sieve that all the possible futures entered to create what we perceive as this 'now'. Fate is the keeper of the sieve. The Present is what is happening right now. It is that infinitesimal which we interpret as Reality.The Legend is what happens when the present is pulled back through the weave and becomes the past. It is called the Legend because, as the former presents fade into the past, they blur; each becomes less precise and more open to interpretations. (It is as if you were looking at one thing through a prism; as you shift your stance, what you see appears to change.) Within the Legend exist mystic creatures, divinities, demons, spirits, all the Paradises and Hells.The Endless Black Sands is the final resting place for all failed legends. It is the place where all is forgotten until even former realities break down into the Black Sands. That Alal found a way to cheat this doom and retrieved Shammuramat, was truly remarkable; even though Fate 'balanced accounts' with him by sending Ajax and his war band along that path as well.If you wonder how that was a balancing, consider this:The only people Alal cares for (in his own brutal fashion) are Shammy, now Sakura, and his only true offspring in 5,000 years, Cáel.Fate sent Ajax.With Ajax available to test Cáel, how could Alal resist the temptation to place one of the planet's greatest killer on a collision course with both of his loves in order to test Cáel?The Veil is a function of the Weave that protects sentient perception from perceiving the Weave and disguises the otherness of creatures of legend, unless they willingly allow themselves to be seen, which they usually do only so they can 'physically' interact with the Present. Some sentient minds, through horrific trauma such as the Augurs' self- poisonings, through the quirks of Fate via Holy Men, Mad Prophets and Doomsayers such as Temujin, or through the touch of legends such as Ishara, can sense the fluctuations in the Veil and the things behind it. Cáel, in truth, has been shaped by all three vehicles (Ishara, the Augurs and Temujin's legend.)Oblivion is what awaits Reality if the Weave ever fails beyond its ability to heal itself. This threat is what keeps the creatures of legend from constantly traversing the Weave. They have to weaken the Weave to do so or to use powers in Reality, the greater the distortion they create, the greater the weakening that occurs.End Note(Two days ago, with thirty days left)"That was fantastic, Lady Yum-Yum," I sighed."What did you just call me?" she panted softly. We were naked in one of our Task Force bedrooms that was actually used for sleeping, and now sex. I was still pressed against her reposed body, despite our recent exertions. She was on her stomach, arms stretched down her sides.She was sweaty and short of breath. She still had her wits about her and an awareness of our situation: victory sex, me still aroused and her fingernails scratching my thighs and buttocks. My equally sticky body was pressing down on her, even though I supported my weight with outstretched hands placed on either side of her shoulders."Lady Yum-Yum," I mumbled as I kissed the back of her head. "That was the first thing that sprang to mind when you introduced yourself." I could see her working that through her highly complex mind."When writing your memoirs, please remember to me refer to me that way," she began to flex her thighs and abdominal muscles, so that her ass was pumping against my hips."Only if this helps persuade you to give me a repeat performance.""I'll consider,," she purred, then paused to catch her breathe. "You are in phenomenal shape, young man. Do any of your other lady-loves have pet names?""Nope," I grunted as I withdrew.She had teased me with anal sex hints repeatedly, yet never delivered. She liked the game and the power she wielded. My body being on top of hers was only an illusion of a tactical advantage. She knew me pretty well already. I wasn't the kind of guy who would use physical strength to overwhelm her vulnerable position. This being so, a cerebral skirmish only excited her more.We waged a war that was based on intakes of breath, the shimmying of muscles and the trembling of fatigued flesh. The prize for me was the winning. Lady Fathom Worthington-Burke played tricky-clever, but I was better. And at times like this, she admitted it. She gave me what I wanted. I rolled her.Straight, face-to-face fucking. The Lady's pulsar gaze trapped my vision. She smiled, grudgingly at first, then more and more sensually as my glans returned to her g-spot that it had scouted out earlier. This was 'surrender by the Fathom method'. She gave me what I wanted, so I took what I wanted, and pleasured her at the same time."Mmm, you are a bad, bad boy," she lapsed into her trashy West-End Londoner accent. It was perfect and an erotic whiplash when added to her native, refined manner of speech. This wasn't a trick this time, it was a treat. It was a gift, reciprocated. The tactile sensation of her cervix becoming a soft, spongey chalice for my final penetrations was icing on an all-so-luscious cake.I tendered her a tribute worthy of my first love, Dr. Kimberly Geisler. It was strange to find a woman like her. Outside of Kimberly, I had found only one other woman who graciously offered her ultimate pleasure paean to the hundreds of lovers who had become before. That other woman, it still floored me, was Buffy Du, no, Buffy Ishara, First of my House."Oh!" and several heartbeats later, "Cáel!" several hissed series of breathes and then, "Goddess! You are better than good!"Two thoughts collided within me:A) I had never seen a more controlled orgasmic explosion in my life. I was going to have to tell Buffy about this, once we were safely in bed. If it was office talk, she'd punch me through a window and that would make Aya cry. I couldn't have that.B) Goddess? I thought she was Anglican. This needed further study. This treatment was really nice. I leaned in, kissed her. Lady Yum-Yum smiled. "Take me to the shower. Play time is over, Cáel," and she was back to all business."You are treating me like a fleshy vibrator," I pointed out."But you are a very finely-trained, fleshy vibrator, you wonderful boy," she stroked my cheek. "Shower! Now!" So, like a Good Boy, International Merchant of Death and Chosen Son of a Divine Amazon Goddess, I slid off her, then cradled her in my arms as I rose from our totally trashed mattress.I didn't smile when it was confirmed that I wasn't carrying her out of any romantic after-coitus gesture. She couldn't walk. Woot! It took a bit of effort to get us into the walk-in shower and to get the water just perfect, all while keeping her cradled. She helped out by keeping her arms tightly around my neck."Cheeky bastard," she whispered in my ear. "You are gloating." Then she nibbled on my earlobe for good measure."Damn right," I did gloat as I let her slide down to her feet. "You are pretty sweet for an Old Chick." She wasn't angry, oh no."If you were trying to get me to say, 'I'll get you next time," she licked, nipped and sucked on my nipple as if I was the one with the mammaries in this relationship, "it worked." Double-Woot! I was going to get that damn four-way! I did coax a vigorous shower-quickie out of my Lady. Afterward, she shifted herself so she could get under one of the steaming showerheads."Cáel, why didn't you use a condom," she mused. Gak!"You aren't on Birth Control?" I panicked. She laughed at me."No. I've never been a fan of hormones replacement. I like the way I am. Do you expect the women to do all the anti-pregnancy measures?""No," I gulped."Don't' be so worried," she laughed. "We had unprotected sex one time. The odds are astronomical that an 'oops' happened, right?" Yes, it was a single sexual encounter, but included three firings of the one-eyed hydra, sigh."You are asking a man who has five children on the way, Fathom," I cautioned her."Oh, I'll update my files and make an appointment to seen a local, reliable O B G Y N," she slipped back into her unflappable British resolve. "Get along. I need to get cleaned up," she cupped my scrotum, ", again. So scoot." I scooted.I had updated my condom supply despite the forbiddance Dot Ishara, my Matron Goddess, beamed to me from the Other Side. She could only complain so much. I'd upped my selection of fortune cookies and added a fresh raisin chocolate brownie for my next visit with her. I had to get over to the other side of the floor to get a fresh shirt, and boxers.Yum-Yum had ripped off my shirt (a little kinky) and boxers (a little painful). I wasn't going commando, so I decided to quick step it before something important happened that required me to yank yet another solution out of my sexually-fueled creative imagination.How Lady Yum-Yum and I ended up in bedThe Secret Societies' long awaited war had begun in Africa and in India. The Amazons couldn't effectively reinforce these two homeland regions. No, my people's edge came from my stupid stunts (e.g., the fight outside that club in Chicago), the judicious application of a few kind words and a whole lot of targeted killing on my part along with that of my Amazons.Those actions convinced the Booth-gan (aka the Thuggee, but we no longer say that because it irritates them) and the Coils of the Serpent to toss in their lot with their local Amazons. They did the whole 'hostage exchange' thing as well. Two children from each side. That was a no-brainer on my part. All three concerned parties were willing to let their adults die if necessary. Their children were another matter.In Asia, the Seven Pillars had made only minimal progress. We now suspected the 7P had planned to roll over the three of the 9 Clans that were in their Sphere of Influence, the now 6 Ninja Families, the Black Lotus and the Booth-gan in rapid succession. A preemptive strike against both the Khanate and the Ninja were supposed to cripple those two factions.Against the Khanate, that had been a dismal failure. In Nippon, the Ninja were in dire straits and would be decades recovering from the original 7P blitz. But the combination of US black ops help and the infusion of Amazons and Okinawans had staved off extinction for the moment. Strategically, these failed actions were tying down 7P resources that the largest Secret Society had planned to move elsewhere.In China, the Black Lotus exhibited the same resilience and deceptiveness they'd shown in combating the Seven Pillars by themselves for the past 65 years. The chaos gripping the PRC was a blessing from the Ancestors, the four sacred spirits (lung/dragons, phoenix, unicorn and tortoise), and the nine entities (I now really had to know this stuff.) Word that a 'dragon' had appeared in the West had only heightened their desire to aid in our new alliance.Those factors meant a reprieve for India. As the 7 Pillars began ramping up their operations; increasing racial tensions, minor terrorist action and military and industrial sabotage; the Booth-gan and Amazon united resources and purpose. The Booth-gan would assassinate 7P operatives and pawns while the Amazons would hit 7P front companies and businesses based out of the People's Republic of China. (This activity also helped ratchet up India-PRC tensions and anti-PRC public sentiment in India.)In Africa, the Condotteiri had squandered precious hours reallocating resources before launching their assaults. Like everyone but the 7P, they had been caught flat-footed by the renewal of the Secret War. The Coils of the Serpent had never been overly antagonistic toward the Condos, since their interests rarely collided. The same went for the Coils and the Amazons.Two factors inspired a deep Amazon-Coil bond. They were both groups with deep African roots and a shared Central-Western African spirituality. Added to that was the growing power of the Coils of the Serpent in the past fifty years. Their main opponents had been the Illuminati who had a Eurocentric view. Pan-Africanism was in the Coil's best interest, but ran contrary to European economic interests.Long term, allying with the African Amazons was a good investment for the Coils. The 9 Clans relationships had already proved to be advantageous on multiple occasions in the past. The leaders of the Coils knew their power was rising with the fortunes of Sub-Saharan Africa. To them, the rise of the PRC and the Seven Pillars was a looming threat in the East.They had been handed a golden opportunity to deal with this enemy before the enemy was ready to deal with them. They had been 'gifted' with over 2000 highly-skilled, fanatical Amazon warriors as stealthy muscle to add to their own, more subtle arsenal. For the Amazons, it was access to continent wide clandestine intelligence network that could unmask their enemies' hiding places.The Condotteiri wiped out an Amazon freehold in Cameroon and a few Coils safe houses in Lagos, Nigeria. In the Republic of Mali, over 250 Condo mercenaries were slaughtered at a 'secret' installation and their armory was looted. Ebola kept breaking out in the West. The dominant regional powers, the Republic of the Congo and Nigeria, were tottering as a result of decades of economic mismanagement, civic, ethnic, tribal and religious strife, corruption and unreliable militaries.The scene was ripe for a secret conflict as well as public carnage. For the Joint International Khanate Interim Taskforce (JIKIT), this presented a dilemma. They were involved with a growing global struggle that went far beyond the Khanate and Central Asia. Their secret society allies strenuously objected to bringing any more 'outsider' people into the group.Handing over covert intelligence to other governmental agencies in the US and UK, then telling them they wouldn't divulge their sources went over like scuba diving with cement goulashes. Explaining to upper level bigwigs that they had a 'trust-based' team went nowhere. Those officials didn't care about a bunch of domestic/international criminals' sensibilities.They wanted names and faces. They wanted addresses, phone taps and bank account numbers. It would all be 'Secret', 'Top Secret', or 'Eyes Only'. It would all be vulnerable to all kinds of governmental subpoenas too. No threats were made from 'my' side. They'd killed more people than the Black Death and the lives of a few thousand bureaucrats (and their families) in London and Washington D.C. didn't mean shit to them.Selena did offer to kidnap some family members to get the message across. Javiera put her hands over her ears and began singing 'la-la-la' as she stormed out of the room. Lady Fathom suggested that we arrange a private meeting with the UK Prime Minister and the US President. It took a few seconds for Mehmet and Javiera to realize she wasn't kidding.That was a nearly impossible task, which on this taskforce meant we had to give it a shot. Let's just say that the US Attorney General, Eric Holder and Chairman John Jay of the British Joint Intelligence Committee thought their respective representative had lost her God-damn mind. I went to the Khanate for help.Twenty-four hours later Azerbaijan, Turkey, Tajikistan, Armenia and Georgia (yes, two tiny Christian nations) joined the Khanate. The integration of the first two nations had been in the works since the formation of the Turkic Council in 2009. For me, Temujin upped the time table strictly for our benefit. Turkey and Azerbaijan became the two newest states within the Khanate.The third, Tajikistan was different and the shakiest addition. The unoccupied title of 'Khwarazm Shah' was created, suggesting the Iranian Tajiks had a special status inside the Khanate. 'Khwarazm' referenced the Khwarazmian dynasty that ruled the last of the great, Persian-led, Iranian Super-States and dated back to the 13th century AD. 'Shah' was Persian for King.The announced status of Armenia and Georgia was quite a bit different. They become 'Protectorates', i.e., semi-autonomous states within the Khanate who were 'vassal' states, responsible only to the Great Khan and his personal representative in the region (ah, that would be me.)So, the first three entries made sense, strong geographic, ethnic and/or religious ties, plus this was part of the Khanate's agenda anyway. But Armenia and Georgia? That was the doing of the other regional secret society, the Hashashin.The Caucasus Mountains were the backyard of the Hashashin. They knew who to blackmail, pinch and kill to make the 'take-over' possible. The main stumbling block was the long Khanate-Hashashin history: the Mongols had destroyed the historical stronghold of the Hashashin, Alamut, in 1256 CE. In a way, that disaster had transformed the sect, making it move away from their strict Nizārī Ismaili roots and into a more ethnically and religiously diverse group that was centered in the Caucasus region.Temujin made it clear to this group that he was making a deal under my auspices. Both Armenia and, Georgia (as well as the future Kurdistan, his plans for the creation of that last state were told to me under condition of secrecy) would be part of my palatinate principality (along with Hungary, if we ever got there). Riki Martin defined the terms for me: I was the voice of those three regions in the Khan's court.They wouldn't have to deal with Muslim Khanate officials. They would deal with me and 'my officials'. If the Khanate had a problem with my principality, they came to me to resolve the issue. That translated to me giving a nod to the existing regimes ruling in Armenia and Georgia (along with the infusion of a few Hashashin supporters.)Publically the future of those three political and ethnic entities would be confirmed later. The existing governments knew three things.1) I was that madman who had led the charge in Romania, clearly a man of bravery and humility. The odds were good that I was going to be a man they could rely on to adequately represent their interests with the government that currently mattered the most (aka The Khanate.)2) The Great Khan thought the world of me and in this nascent New World Order that meant way more than membership in NATO, or begging the United Nations to apply sanctions of dubious value.3) There would be a change of leadership by about 2040. Children of excellent ethnic parentage would succeed me in this ceremonial role in the region. These new princes and princesses would be the scions of the line of Nyilas and representatives of the various states (translation: I was going to be sexing it up with Georgian, Armenian and Kurdish members of the Hashashin).That would establish the three 'cadet' branches of House Ishara (Nyilas) (which I've listed because all three alphabets are so freaking beautiful) that could weave the Amazons, 9 Clans and the varying ethnic identities into a quilt that could stand together as a force in the Great Khan's inner circle. This new spate of aristocratic, 'Archer'-themed lineages would be:1.       Moisari, in Georgia.2.       Aġeġnajig, in Armenia.3.       Ram- alsham, in Kurdistan.This fiction made the key named entities happy. The combination of all these events applied another jolt to the heart of the global power structure (after all, Turkey was in NATO) and made the US and UK governments back off.By tidying up the world map, we'd brought our governmental chiefs to the chilling revelation that their sole conduit for insider information regarding the ongoing global calamity had reacted to their intransience by simply letting them be blind-sided by events. After the fact, Javiera and Lady Fathom relayed that message very clearly.

Jeff's still not blasting Post Malone on repeat, but he's totally here for the epic live concert glow-up and the warm buzzies it's bringing to the community. Jeremy, meanwhile, is lounging in his ‘jammies'. They're chewing over the tastiest trend of the moment: Yum is the New Black, folks! And hold onto your nuggets, because some dude's gone viral after discovering his chicken nuggets were a chicken-free zone. Internet gold or generic brand fail? Jeff and Jeremy break it down—jammies optional.

Join Michelle Martin on her tour of markets! Hosted by Michelle Martin with Ryan Huang, this episode unpacks the latest market swings, from Nvidia and Hewlett Packard’s struggles to the record-breaking highs of McDonald's and Yum! Brands. Retail investors are watching insider moves at Centurion, Olam, and UOB - who’s buying and who’s losing? Tesla continues its slide, while Meta stands alone among the Magnificent Seven. Plus, what’s behind ST Engineering’s surge and Hongkong Land’s sharp decline? Stay tuned for the latest market insights!See omnystudio.com/listener for privacy information.

Just when we thought we had exhausted our language and usage outrage, we stumble upon a new wave of pronunciation changes that has crept up and caught us napping in our rocking chairs. So that's the big news, but we also have Snappers, more from the world of Artificial Intelligence, some food reports from nearby eateries we've visited, another car oil change PSA, an introduction to Lifting Straps (which given our demographic I initially thought might be just sock garters, but thankfully not), and discussion with KJ about his recent very successful turn as Kris Kringle in the Arts Club Theatre production of “Miracle on 34th Street”. There is other stuff too, but that last sentence has worn us right out, so just go ahead and have a listen and let us know what you thought, how you're doing, and what you'd love to hear about from us.Links: Shed Dogs; Bobby Fingers; Yum! Gourmet Donuts; To Live For bakery; Innocent Ice Cream, Variable Valve Timing; use of botox to relieve migraines; review of Miracle on 34th Street; Kagi search engine.Theme music is Escaping like Indiana Jones by Komiku, with permission.

Ever have a nice, tasty bowl of 'brand soup'?Let's hope not, as it's a term coined by Worthi founder and CEO Myles Worthington that refers to the result of brands engaging with a trend that is completely irrelevant to the brands themselves (e.g., Brat summer). Yum.In this episode of Campaign Chemistry, the agency leader shares insights into his journey of building a cultural connections agency focused on underestimated audiences. He discusses the importance of reimagining DEI, the challenges of growth marketing and the need for brands to authentically engage with cultural conversations to avoid that unappetizing "brand soup" moment. Worthington also offers lessons learned and valuable advice for aspiring agency founders against the backdrop of indie agencies on the rise. campaignlive.com What we know about advertising, you should know about advertising. Start your 1-month FREE trial to Campaign US.

On this episode of 3 More Questions, you'll hear David Novak's answers to: Tell us about the idea of customer mania and how you cascaded it throughout all of Yum.  How do you think about emotional distance among a team? How do you view In-N-Out's decision to not offer mobile ordering … I mean, if you were President, what would you do?   ——— GO DEEPER Scale up your leadership skills in 2 minutes a day with the How Leaders Lead app — Download today in the App Store Get coaching from David by signing up to receive his Weekly Leadership Plan. It builds on each podcast episode by offering actionable steps you can take each week to incorporate the learnings from the episode into your leadership style. It only takes about 5 minutes and is a great way to start off your week! Subscribe to the How Leaders Lead podcast to ensure you never miss an episode!

Sharon heard from Montrealers about their favourite local restaurants.

Tune in to hear the best local eats in Taiwan and Salt Lake City, Utah! 

I help a female classmate with a ride to school and get surprising dividends.by senor longo. Listen to the ► Podcast at Steamy Stories. Thursday, March 23, 1961.It was the days of doo-wop diners and drive-in movies. Poodle skirts and saddle shoes.My mom was having one of those “oops” babies; one of those pregnancies that come totally unplanned, which this definitely was. I'm Richard, 18 and a high school senior, and because Mom had to spend the next four months in bed, I was able to drive her car to school rather than take the school bus. After reaching the school and realizing that I was early I drove through some of the parallel streets behind it, looking for friends who were “walkers” who might want a ride.That's how I ran into Beverly; not literally, of course. She was walking one Thursday morning in late March as she always did when I approached, asking if she'd like a ride. Like me, Beverly was a senior, but we were polar opposites.I was tall and thin; actually skinny; well over six feet with a protruding Adam's apple that gave me a nickname ever since we had red the Washington Irving story, “The Legend of Sleepy Hollow,” way back in ninth grade English. Ever since then I'd had been called “Ichabod” due to my resemblance to the Disney character we had also seen on TV.In contrast, Beverly was short; barely five feet; and to be kind, I'd call her buxom. We were friendly acquaintances as were most of us in the senior class, but hardly close personal friends.Beverly accepted my offer of a ride, which was no surprise, but once in the car, she slid across the front seat of Mom's '58 Ford until she was practically in my lap. That was not only a surprise; it was actually shocking, but what would I do about it? It was chancy, I knew. There would be one of three results. I was pretty sure that she'd let me kiss her, but what would she do when I put her hand on my cock? First, she might just stroke it, and; if she did; I'd have it out and into her hand in a flash. Second, she could just pull her hand away. Finally, she could just haul off and slap me. I was praying for number one, obviously.I pulled over after about a quarter mile where I could tell that there was nobody to be seen, ahead or behind us, and on neither side, too. Once the engine was off, I leaned down and gave her a kiss. Her response was better than I had hoped. Her mouth opened and her tongue was pushed into mine in a flash. I wasted no time getting to the moment of truth. I had pulled my cock up so there was room for it to expand and harden. Using my left hand, I took her right and placed it on my organ. Yes! She began to stroke it firmly as she pressed her lips into mine forcefully and her tongue became even more active.My hands were busy with her blouse's buttons and soon I had her bra pushed up over her fleshy mounds. My hands massaged them as my fingers pinched and tweaked her nipples. Meanwhile, Beverly continued to rub my cock through my slacks. I stopped the massage momentarily so I could open my belt and slacks. Beverly's hands dug immediately into my briefs, pulling my cock and balls out and tucking the elastic band under my large swollen testicles.Now Beverly attacked my organ with surprising strength and energy. Her hands were moving swiftly as I began to feel it. “Beverly, if you keep that up, I'm going to make a terrific mess. I'm gonna cum all over the place.” I thought she might stop, but she continued as she quickly removed her lips from mine, wrapping them tightly around my glans, and just in time, because I blew mere seconds later. Beverly eagerly swallowed all of it; well, most of it, anyway. There were several drops on her cheeks and chin.Beverly was licking her lips when I grabbed my cock, pulling it with my tightly wrapped fist as I told Beverly, ”There's a bit more here, if you're interested.” Not surprisingly, she was. Every time I pulled a droplet from my hole, she was there to lick it, savoring the taste and texture in her mouth and on her tongue. Finally, I was done, so I wrapped myself up and returned to kissing her and tweaking her nipples.Once she was warmed up physically, I lifted her skirt and drove my fingers under her panties and into her cunt. “Oh, God, Richard. Do it! Fuck me with your fingers. That's it. Use another finger in me, please! Make me cum! Please! Make me cum!”Now I had two fingers in her and she was dripping wet. Any more, and her skirt would be ruined. Suddenly, she arched her back and her body rose from the seat. Her hands gripped my head as she kissed me frantically, her tongue driving deeply into my mouth, as she came with incredible force. Some thirty seconds later, she came to rest. Checking her watch, she told me, “I have just enough time to go home and change if you'll take me. Don't worry. My parents are away for a long weekend. Maybe you'd like to come by tonight and fuck me.”I started the car and turned around, following her directions to her house. She ran in, stripping out of her skirt as she ran. Less than five minutes later she was back in the car and we were on our way to school. “You probably think I'm an incredible slut.” I was just about to say “no” when she continued. “All I think about is sex. Fucking and sucking, over and over, is all I want to do. I don't care if you just use me for sex. That's what I want. I know we'll never date seriously. My parents will only allow me to date someone who is an Orthodox Jew, just like us. But I don't care if it's just this weekend. I want your cock, and I want it badly. Can you take me home after school today? I have two condoms, but we'll need more, lots more, if you want to do it tomorrow and Saturday.” What the hell! That sounded just fine to me.An entire weekend of unbridled sex! What an incredible find for a socially inept guy like myself. I'd never know the reason, but while I was always confident and outspoken in class, I was usually totally tongue-tied when it came to girls, or young women, whatever you might want to call them. I knew from locker room talk that several of my friends were sexually active. I wasn't so naïve that I believed all of the talk, but several of my classmates had some of the finest looking and hottest girls as their long-term girlfriends. They were all confident athletes, and, unlike the “big talkers” they rarely talked about their relationships with their girlfriends. I also knew that two brothers; no longer students; had married their girlfriends after knocking them up. They had all dropped out of school, a powerful statement about the depth of their stupidity.I told Beverly that I'd have to check with my mom; if she needed me to run any errands for her. If not, I'd be in her bed in a heartbeat. We parted once I had parked in the high school lot, heading for our lockers until lunch when all of the seniors would meet to eat and chat. I had often sat with girls as well as my guy friends, so nobody would be surprised to find Beverly and me at the same table. We were joined by two girls and one male; all top-drawer students like me. Oddly, all three girls were Jewish while the other male and I were Christians.Our table talk dealt mostly with academic issues; the upcoming Advanced Placement exams in English, Calculus, French, and Physics as well as the state exams in Physics and Advanced Algebra, which Beverly and one of the other girls were taking. Also, on our minds, was the Senior Prom, which was just two months away, for which I still didn't have a date. We all rose to leave, but Beverly and I lingered behind the others for a few seconds. “I phoned my mom and she doesn't need me at home so I told her I was going over to a friend's house to review some calculus issues. She just told me to be home by 5:30 so we'll have at least an hour and a half.”“That's great,” she whispered. I'll bet I can get you to cum at least twice and at least that many for me. I'll meet you at your car. Okay?” I agreed and, once I was sure we were the last to leave I pushed my hand up the back of her skirt and my fingers into her cunt. I fucked her with them for about thirty seconds until she shook as the spasms of a powerful orgasm ripped through her body. The timing was perfect as the cafeteria workers were coming to clean and sanitize the tables and chairs. The custodians would then place the chairs on the tables so they could clean and mop the large floor. As seniors, we had the final lunch period all to ourselves.I had a hard time concentrating on my afternoon classes, except Advanced French which usually required all of my attention. I had a big advantage over my fellow students, though. One of my neighbor's mother and grandmother were born in France as was his step-father who had actually fought for the French Resistance during World War 2. He didn't like to talk about it very often and I had often thought that was understandable. What kind of person would want to brag about killing, even in a major war?I had gone to my friend's house when he had moved in while we were both in fourth grade and recognized immediately that his parents were French. He attended a nearby parochial school at the time and since ninth grade he'd been at a regional Catholic high school even though he openly admitted that he was no great student. “I think they're only interested in my parents' money.” That was how he explained it. I could understand. His mom had a top-level job for a big French designer, supposedly a major force in creating high-end women's clothing. At least, that's what my mother and sisters had told me. His step-dad was an engineer; the kind who made roads and bridges.I had spoken French; real French; not like what I heard every day in class, with his mother and grandmother, improving my pronunciation, grammar, and accent. Surprisingly, and I'm sure to his mother's embarrassment, Mike had failed French 1 three consecutive years and couldn't speak it worth a damn. Many times, his Nana had suggested that I was really her grandson and that we had been switched at birth. I laughed at that because Mike was born locally while I was born in New Jersey. We lived now in Westchester County, just north of New York City.The afternoon dragged, exactly as I had expected, but eventually the final bell did sound and all of us hustled out of school. I did see my sister who was a sophomore and told her that I was going to visit a classmate and would be home in time for dinner. I did this fairly often, so it was hardly a big deal, although this afternoon definitely would be a big deal; hopefully, an extremely big deal.As planned, Beverly met me at my car and, once I had opened the driver's side door, she slid across, but only far enough for me to sit and close the door. She had my cock out and into her mouth before we were even off the school grounds. A few minutes later, as we approached her home, I asked if it was safe to park in her driveway. “Sure, none of our neighbors get home from work until well after five. It'll be dark by then.” Hell, if it was okay with her, it was fine by me. It wasn't my parents who would be bitching about a non-Jew visiting their daughter.Beverly had me as hard as a rock before I had even turned onto her block and she reluctantly pushed me back into my slacks so we could walk the short distance to her house. Once inside, we shed our clothes and I followed her at the run to her room where she pulled two condom packets from her drawer. She pulled me onto her bed as she opened one of the packets with her teeth before rolling it carefully down my hard, pulsing organ.Once it was in place, she climbed onto my body and slowly lowered herself onto my cock, sighing as her cunt was stretched and filled with my meat. Until this very second, I had been a virgin and I couldn't believe my luck. Neither of us would win any medals for beauty or sexiness. Her small tits bounced with my every thrust, as did her belly and ass, but I didn't care; not then and definitely not over the next few days. I'd have plenty of time to reflect on all of it once her parents returned from their trip.Beverly rode me hard for several minutes, begging me to pinch and twist her clit. Thank God for the Letters section of Playboy or I would have had no idea what she was talking about. Instead, I pulled and twisted her tender tissue until she screamed that she wanted me to use my nails on her. I did and she came; apparently quite hard and a second or two later, so did I. I'd actually lasted somewhat longer than anticipated. I owed Beverly for that, too. My orgasm this morning had taken the edge off and given me a bit more staying power.We lay next to each other, our arms and legs intertwined as we returned to normal. Beverly was kissing me as she removed the gooey filled condom. She had just wrapped it into a Kleenex when I asked, “So, where'd you get this experience? How did you become addicted to fucking and sucking and cum?”“You won't believe me when I tell you. It was sleep-away camp in the boonies of New Hampshire. I've always gone to this camp run by several synagogues in this area. Two summers ago, when I was just seventeen, I worked as a counselor-in-training and this past summer I was a regular counselor. There wasn't much to do at night so we explored each other. I turned eighteen last June, just before school was out. When I was seventeen, we talked about sex a lot, but never really did anything. Last summer though, I went wild. I must have sucked and fucked every counselor, and the three male cooks, too. They were all negroes and very well endowed. I could barely even walk the next morning. The cooks also taught me to suck cock and deep-throat. I love doing that. It's hard to believe that a totally conservative religion would turn out a total whore like me.”“I think that any boyfriend you have and your eventual husband will be an extremely happy and satisfied man.” Beverly smiled, then took me deeply into her mouth. I thought she said, “I hope so,” but it's hard to understand what someone is saying while their mouth is full of cock.We rested for a while then went at it again, this time in what she called “doggie.” Once I was lined up behind her, I understood fully the origins of the term. I especially enjoyed my freedom of movement and my ability to grab her flopping tits and twist her needy clit. I especially liked the way Beverly shook and screamed when she came in this position, and that was often. The first time I heard her I was terrified that I had hurt her in some way. However, I was totally inexperienced then. I was gaining experience at warp speed now thanks to Beverly.We were lying on her bed, recovering from our second session in the past hour when Beverly asked me an important question. “Richard, will you tell all of your friends about me when you get back to school tomorrow?”“No, Beverly. I'll remember this weekend for my entire life and I'll treasure what we have done, but what we do will remain between the two of us. Truthfully, I doubt that anyone would believe me, anyway. I know that we will be limited to just this weekend. But I wish I could find another woman even close to you.”“You know, sometimes wishes can come true. You do know that, don't you?“Sure, and then there's Santa and his elves and Rudolph and the other reindeer; or is it reindeers? I never get that one right.”“Richard, you know I'm Jewish. We don't believe in Christmas, well, not in the religious part. The gift giving part, well, that's another story.”“Don't you do that over Chanukah?”“Yeah, but that's a really minor religious holiday and, contrary to popular belief, we don't get presents on all eight nights. At most, it's the first and last, and I doubt we get any more than you get for Christmas.”“I knew that already. I do have some close Jewish friends, you know. Ricky and Alan, Larry, and Richie; and those are just the guys.”“I know, they're in school with us, and; speaking of school; I think I have my hand on my favorite student. He's becoming bigger and harder every time I stroke him. Soon, I think, he'll get his reward and I'll get mine, too. Yum!”“You know, Beverly, you're really funny.”“Oh no, Richard; there's nothing I take more seriously than a mouthful of semen. I just love the taste and the texture as it slides down my mouth and over my tongue. Even when I scoop it out of my cunt. Don't get me wrong. I liv for the orgasms, but there's nothing that compares to the taste. The best thing about taking it in my cunt is that first I get to cum and then I get to relive it all over again when I dip my fingers in and lick them off. It's like reliving the entire experience. Know what I mean?”“I don't, honestly, but I think I can understand how you feel because it's really special for me, too. I mean, I've jerked off plenty of times and I do love it, but cumming in you; your mouth or your cunt; is the best feeling I've ever had. I love it and I'd never tire of it. Too bad it has to end Saturday night.”“I've been thinking about that, Richard. I'll bet we can get together after school once or twice a week, if only we can find a place, like a dead-end street or some road with no houses or traffic.”“Hmm, maybe, but it can't be too long. I think your mom will get suspicious, or mine, although, ”“Damn! You're probably right, but we can still try. And speaking of trying.” And with that, my now hard cock slid into the depths of her mouth. Only the fact that I had cum less than an hour earlier prevented me from erupting like Vesuvius into her mouth and down her throat. Instead, she sucked me and sucked me. The sensations of her tongue and the roof of her mouth on my organ made me weak in my knees. I was lucky to be lying down or I surely would have fallen as blood rushed from my head into my cock.She shifted position without warning and moved her cunt over my rod so she could slowly slide down. In that moment I could really see the appeal, the euphoria she experienced when my hard man-meat stretched out the muscles in her cunt. I realized the extent of her sheer joy when I heard and saw her sigh in her rapture. Beverly's eyes were closed, but her mouth formed a perfect “O” as she first inhaled and then slowly exhaled. It was clear that she truly loved what she was doing. I thought it was pretty fucking amazing, too.Beverly obviously had a lot more experience than I did. Her motions alone proved that all too clearly. I doubted that she'd had much recently unless she was actively fucking guys from her synagogue, which I doubted because one of them would probably be here instead of me. That would mean that she had fucked and sucked and drank gallons of semen during our two-month summer vacation. How many times could she fuck during those sixty-one days? Sixty? Ninety? A hundred and twenty? Damn! Whatever, it was a shitload of sex! I doubted that even newlyweds had that much. One of them, at least, had to go to work and I knew from personal experience that the male partner had some physical limitations to deal with.Beverly had rocked on my cock for almost ten minutes when her back arched and she screamed at the top of her lungs. It was good timing, because I had been ready to pop for a couple of minutes and I doubted that I could hold back for even another second.She was off me in a flash as her fingers plunged into her cunt, scooping out as much of my crème as possible and plunging her creamy fingers into her hungry mouth. When she had finished with that, she took me into her mouth, not only cleaning my cock, but sucking as much as humanly possible from my wilting organ. When I checked the time, I saw it was already after five. I ran to her bathroom, grabbed a washcloth, and washed down my face and genital area until they were clean and free of the telltale odor of sex. I dressed hurriedly, kissed Beverly good-bye and bolted out the door, knowing that Beverly would have those hungry lips around my cock again tomorrow morning. I got home just before 5:30, just in time to help my sisters prepare the evening's dinner; pork chops. I chuckled at the irony of eating pork after sex with a woman who had likely never tasted the stuff.Friday, March 24, 1961.I drove into Beverly's driveway at 7:43 in the morning, giving us plenty of time before our 8:40 start time. I thought that we would have at least forty minutes for our fun and games before school would open so we could get to our lockers prior to homeroom.Beverly bounded out the door and down the steps just seconds later. She wasn't in the car even thirty seconds when she had my cock out, and in her mouth, licking and sucking as I sat stock still as my body experienced the closest thing to heaven I could possibly imagine. The sensations I experienced were incredible and it was obvious to me that Beverly was enjoying it every bit as much as I did. That was proved wrong when my cock exploded in her mouth and I could see the rapture in her eyes and face as she sucked down every single drop my balls produced. She smiled as she licked her lips. “Delicious, breakfast of champions; that's the way to start the day.”I laughed in response, then got serious. “What do you want to do tonight? Do you want a movie or bowling, or what?”“None of the above, Richard. I want to spend the entire time balling. That's a slang term for fucking, in case you didn't know, although we can spend some of our time with your cock in my mouth, if you want.”“Okay, I'll leave the agenda up to you. Oh, I have to take my sister to the supermarket this afternoon so I can't give you a ride home.”“That's okay, I've walked it plenty of times and we'll make up for it tonight, won't we?”“I certainly hope so,” I replied, a huge smile on my face.As big as that smile had been, it was nothing compared to the smile I had when Beverly opened her door that evening. I had two sisters, but to my knowledge they'd never worn anything like what Beverly was wearing. First of all, it was sheer; so sheer that I could see right through it. Her tits, nipples, navel, and cunt were clearly visible through the gauzy black fabric. On her feet she wore high-heeled slippers. Once she had closed and locked the door, she moved into my arms for a searing kiss, tongue moving deeply into my throat as she led my hand into her already dripping-wet cunt.Breaking the kiss, she moved back and looked up. “I hope you remembered to buy the condoms, lots and lots of condoms.”“Think a dozen will be enough,” I asked as my unoccupied hand dipped into my jacket pocket. Beverly laughed as she put the jacket onto the back of a chair before taking my hand and leading me, once again, to her bedroom. She started to disrobe me on the way so all I had on by the time we walked into the room were my socks. They were off seconds later.I was a bit shocked when the phone rang. I knew that Beverly's family was well off so I wasn't shocked that she had a phone in her room. “Be still and quiet. It's my parents, I'm sure.” She picked up the phone saying, “Hello.” A few seconds later she said, “Hi, Mom. How is the conference? Oh! Too bad. Yeah, I'm in bed reading some of my English assignment. It's one of Shakespeare's sonnets. Yes, it is boring. That's why I'm in bed. If I get tired, I'll just fall asleep and wake up tomorrow morning. Yes, everything is fine. One of my classmates found me while I was walking to school yesterday drove me and volunteered to drive me again this morning.” Then, after waiting a few seconds again, “Yes, I think you know him, Richard Kelly, the boy the kids all call, ‘Ichabod' because he resembles the Disney character. No, he's not insulted by the nickname. He thinks it's funny. Honest! I think he told me that his mother was expecting so he gets to take her car to school. Yes, I know he has one sister in tenth and I think there's another younger one.”Beverly was silent for several minutes so I assumed that her mother was speaking. That was confirmed when Beverly finally spoke again. “Okay, Mom, I'll expect you and Daddy sometime Sunday afternoon. Should I put something on to cook? Great, Chinese it is. I'll have the table set and ice cubes ready for soda to drink.” Then after another pause, “Yes, Mom, the house is all locked up and I have Mrs. Nathan's number right here in case of an emergency. Okay, I miss you, too. Bye.“Thank God that's done. My parents are jewelers and several times a year they go to sales conventions where there are lots of displays and even more lectures on how to market jewelry. I'm sure it's even more boring than it sounds.” Then she took my cock in hand and the evening's festivities began.I was expecting a marathon, but it was even more than I could have imagined. Beverly sucked me twice, swallowing everything I could give her, then she fucked me, dipping her fingers into her cunt so she could swallow even more. I thought she was done when she began to ride me in what she told me was reverse cowgirl. It was far from my favorite because I couldn't see anything that interested me, nor could I easily reach up and worry her tits and nipples. However, she seemed to like it and after the evening I'd had, I could afford a little generosity.We finished that bout around 10:30 and I relaxed on her pillow with Beverly lying on my body while she idly played with my cock. “You know what, Richard? I think I'm in love with your cock.”I had to laugh. “I think you'd be in love with any cock that could produce enough semen for you.”“There's some truth to that, but yours is just the right length and the perfect width for me. I just love the way you stretch me out when you enter me. A smaller and thinner one just doesn't do it for me and I've had quite a few like that. Everyone thinks that bigger is always better, but a cock that's too long will bang into my cervix on every stroke and that hurts like you wouldn't believe. Same with too thick; I've had a few like that, too. They feel good while we're fucking, but the next day I'm so sore that I can barely walk. Yours stretches me out and I know I've been fucked the next day, but I'm not in serious pain; just a little discomfort, which actually feels good. My cunt was just a little sore this morning and tomorrow it will be even more, but that just makes me want more. Think we can make a plaster cast of this?”“Talk about uncomfortable! Ouch! Say, think I could grab a quick shower before I leave tonight? I have to work tomorrow morning.”“Sure, but I'm not finished with you yet. I'm betting you have one more load in you tonight.” I groaned, but down deep I was thrilled to be so strongly and sexually desired. I lay with my head on her pillow, allowing Beverly to do all of the work. I wasn't surprised to take more than fifteen minutes to get hard enough to allow us to have a really good fuck, and that was exactly what we had. She rode me cowgirl, ramming her clit into my abdominals, for almost twenty minutes before I felt the rumbling. She had already cum three more times so she hopped off and spun around, bringing her mouth to my gooey cock. It went deep into her mouth just before I dribbled into her mouth and throat. I'd love to say that I erupted, but after tonight's marathon I felt I was lucky to dribble. There was a little semen that Beverly savored, rolling it over her tongue, swishing it back and forth in her mouth until she finally swallowed. “Okay, you can use the shower next door on the left.”“Sure, if I can actually walk that far. I think you've destroyed me.” She laughed and lightly slapped my ass as I struggled out of the room. The shower was quick, just a quick rinse to get the odor of sex off my body. Ten minutes later I was drying off when Beverly walked in carrying my clothes and shoes. I dressed in another five and kissed her good-bye, locking the door behind me when I left.I walked quietly into my home at 12:15 and I was in bed and asleep less than five minutes later. Beverly had done a great job of wearing me out. All the same, I was up at eight and eating breakfast with my family by 8:15. “How was the bowling, Richard? You got in pretty late, didn't you?”“Yeah, Mom; for some reason the lanes were very crowded. We had to wait for almost two hours for just one lane. Having five guys on one lane makes for very slow bowling. We only had time for two games, instead of our usual three. Tony finally called it quits. He has to go to work with his dad's construction company this morning. I think he had to be on the job at eight.”“Well, it's nice you have such good friends.”“Yeah, unfortunately all of that will change in a few months.”“That's progress, dear. We all grow older and meet new and different friends, although I still have a few from high school. Then again, I've lived in the same area for all of my life. You'll be going away to college, but I'm sure you'll make new friends. Anything on tap for tonight.”“Yeah, Mom. I don't know if you've ever met Beverly Vincman. I ran into her Thursday, I think, and offered her a ride to school and home again. I'm sure you red about the rapist in the area in the newspaper. I'd feel terrible if I could have given her a ride, but didn't and something happened to her. I told her I'd give her a ride both ways until the guy is caught.”“That's very sweet of you. I'm glad you're so considerate.”“Yeah, well, she invited me to a party with a small group of her friends tonight. I'll be sure to be home by twelve.”“I think you can make it one if you promise not to have anything to drink, and no kidding around with that horrible sense of humor you have.”I gave her a look that showed just how offended I was. “Moi?” I hadn't taken six years of French for nothing.Mom laughed and then told me, “Yes, you! And none of your fancy foreign languages. You know I took mostly sciences in high school and there's not much call for an RN to speak French around here. Now finish your breakfast and get your ass to work!” I was supposed to be there by nine and I was four minutes early.To be continued, by senor longo.

Jay dropped a hot controversial food take this morning: Chalet Bar-B-Q is NOT any better than a Swiss Chalet that you find at an Ontario ONRoute. What do YOU think? Click play to listen to his reasoning.

This episode is a QSR masterclass. Ken Muench is the CMO of Yum! brands, who own Taco Bell, KFC and Pizza Hut. I speak to Ken about how he started the agency that got acquired by Yum! (The Collider Lab) and his journey to being the CMO of such a large group of brands. We also talk about how all CMOs within Yum! are encouraged to swing big to make impactful campaigns and drive innovation within their brands. Ken is also the co-author of "R.E.D Marketing: The Three Ingredients of Leading Brands" which breaks down why Relevance, Ease and Distinctiveness are essential for QSR brands.Timestamps:00:00 - Intro01:07 - Ken's career background03:44 - In-house vs agency creative06:39 - Taking bigger swings07:46 - The secret to the success of The Collider Lab12:06 - Food is fuel vs experience14:42 - Why Ken wrote the book: R.E.D Marketing17:29 - The R.E.D framework20:51 - How brands grow23:58 - Why “ease” is an untapped opportunity for marketers28:26 - The power of distinctive assets30:31 - Changing the Taco Bell strapline to Live Mas!32:52 - How Yum! brands approach innovation37:14 - How Yum! brands innovation scored41:29 - What happens when innovation goes wrong44:10 - Saucy by KFC47:47 - The innovators dilemma49:44 - Taking chances: KFC FCK campaign51:48 - Ken's favourite moments as Yum! CMO53:01 - How to be a successful CMO at such a large brand55:44 - What makes a great CMO

We began this week's show with Kim Bernaus, the owner behind Unruly Nature - a company which offers products that are very versatile.  Whether choosing a delicious way to start your day, enjoying a snack, or enhancing the meals you might create, Unruly Nature granolas offers unique flavors that will surprise you. "Each Bag is handmade with care from small batches utilizing gluten free and vegan ingredients, antioxidant rich elements and is defined by our unique, delicious flavors," stated on the website.  Tune in to hear from Kim on how you can get creative with her granolas, and "fuel your next adventure!"https://www.unrulynature.comNext, Amaris sat down with the General Manager of Testa Rossa in Glen Mills, Luke Tamney. One of Fearless Restaurants groups latest concepts, Testa Rossa (which means Redhead in Italian) includes an array of Italian-based dishes offering lunch, dinner, and brunch (weekends only). Testa Rossa offers a scratch-made menu, working with locally-sourced ingredients. And you'll hear from GM Tamney how this fiery new location will indulge your senses.  And be on the lookout for a new, fun Fearless Restaurants event where they'll host their own restaurant week. Tune in to hear more exciting announcements that will be coming soon to Wayne, PA and to learn more about Testa Rossa!https://www.testarossa.restaurant/We're offering a happy Cheers to end the show this week, with Robin Commiskey who owns Wallace Dry Goods in Ardmore, PA. Robin and Amaris had an affable time throughout the entire conversation, chatting about Robin's one-stop zero-proof shop. Robin had years of retail experience and a desire to own a business, however, she wanted to open something she felt passionate about. And as Philadelphia began trending towards the NA (non-alcoholic) beverages and bar experiences, Robin's own life choices and passion for the movement also aligned with the trend.  As such, she started Wallace Dry Goods and now offers a huge selection of NA brands and beverages.  So if you're looking for an alternative to offer at your next party, on your own, or to mix into your cocktails to lower the amount of alcohol in your drink...check out what Wallace Dry Goods has in the store! https://wallacedrygoods.com

Kentucky braces for a winter storm days after historic flooding, a state lawmaker shares stories of flooding in his district, a lenghty debate in the state Senate about transgender care for inmates, professors protest a bill they argue would make it easier for them to be fired, and Congressman Andy Barr discusses his future political aspirations.

In this episode of Tech Magic, host Lee Kebler welcomes special guest Adam Davis-McGee for an insightful conversation that explores the latest in AI, VR, and accessibility tech, including OpenAI's custom chip ambitions, legal updates on AI-generated content, and groundbreaking haptic displays, making NBA games accessible to blind and low-vision fans. They also discuss the evolution of music technology, Meta's Horizon platform challenges, and the security concerns surrounding AI tools in government. Tune in for a deep dive into the future of emerging technology. For this episode, co-host Cathy Hackl is away attending the LEAP conference in Saudi Arabia. Come for the tech, stay for the magic!Cathy Hackl BioCathy Hackl is a globally recognized tech & gaming executive, futurist, and speaker focused on spatial computing, virtual worlds, augmented reality, AI, strategic foresight, and gaming platforms strategy. She's one of the top tech voices on LinkedIn and is the CEO of Spatial Dynamics, a spatial computing and AI solutions company, including gaming.Cathy Hackl on LinkedInSpatial Dynamics on LinkedInLee Kebler BioLee has been at the forefront of blending technology and entertainment since 2003, creating advanced studios for icons like will.i.am and producing music for Britney Spears and Big & Rich. Pioneering in VR since 2016, he has managed enterprise data at Nike, led VR broadcasting for Intel at the Japan 2020 Olympics, and driven large-scale marketing campaigns for Walmart, Levi's, and Nasdaq. A TEDx speaker on enterprise VR, Lee is currently authoring a book on generative AI and delving into splinternet theory and data privacy as new tech laws unfold across the US.Lee Kebler on LinkedInAdam Davis-McGee BioAdam Davis-McGee is a dynamic Creative Director and Producer specializing in immersive storytelling across XR and traditional media. As Senior Producer at Journey, he led the virtual studio, pioneering cutting-edge virtual experiences. He developed a Web3 playbook for Yum! Brands, integrating blockchain and NFT strategies. At Condé Nast, Adam produced engaging video content for Wired and Ars Technica, amplifying digital storytelling. His groundbreaking XR journalism project, In Protest: Grassroots Stories from the Frontlines (Oculus/Meta), captured historic moments in VR. Passionate about pushing creative boundaries, Adam thrives on crafting innovative narratives that captivate audiences worldwide.Adam Davis-McGee on LinkedInKey Discussion Topics00:00 - Intro & Update from Cathy in Saudi Arabia03:10 - Music Tech Innovation: NAM Conference Highlights07:10 - AI Copyright Laws: New Rules for Creative Works14:17 - OpenAI's Bold Move into Chip Design21:53 - Meta's Horizon Challenges & VR Gaming Future29:15 - Innovative Haptic Display for Blind Sports Fans34:04 - Super Bowl Tech: Minimalist Marketing Trends38:54 - Final Thoughts & Recommendations Hosted on Acast. See acast.com/privacy for more information.

Hosts Cam Smith and Tyler Orton enthusiastically declare "Yum yum!" while diving into Trek's inconsistent lineup of two-parter villains. From evil tech-bro genius Henry Starling, to manipulative Obsidian Order head Enabran Tain and walking A.I. monster Leland, the duo determine which characters left a mark and which ones fizzled out.    Join our Facebook page for exclusive content such as videos and bonus episodes. And you can also visit our blog, or follow us on Twitter and YouTube! Send any other questions, topic ideas or feedback to subspacetransmissionspod@gmail.com! Related Podcast Episodes: The Journey of Dukat Star Trek's Ultimate Baddies Draft Star Trek Villains Who Fizzled Out   Join us next week as we swap around the Star Trek crews!

Likefolio's Andy Swan looks at sentiment data on Yum! Brands (YUM), parent company of KFC & Taco Bell. Andy highlights Taco Bell's growing monthly active users on its app, but says that overall the fast food industry is getting a “reset”, with only Chik-Fil-A and Burger King seeing a positive year-over-year change in visits. He says the higher prices of fast food are “wearing on people.” Overall, he could “not be more neutral” on the name. ======== Schwab Network ======== Empowering every investor and trader, every market day. Options involve risks and are not suitable for all investors. Before trading, read the Options Disclosure Document. http://bit.ly/2v9tH6D Subscribe to the Market Minute newsletter - https://schwabnetwork.com/subscribe Download the iOS app - https://apps.apple.com/us/app/schwab-network/id1460719185 Download the Amazon Fire Tv App - https://www.amazon.com/TD-Ameritrade-Network/dp/B07KRD76C7 Watch on Sling - https://watch.sling.com/1/asset/191928615bd8d47686f94682aefaa007/watch Watch on Vizio - https://www.vizio.com/en/watchfreeplus-explore Watch on DistroTV - https://www.distro.tv/live/schwab-network/ Follow us on X – https://twitter.com/schwabnetwork Follow us on Facebook – https://www.facebook.com/schwabnetwork Follow us on LinkedIn - https://www.linkedin.com/company/schwab-network/ About Schwab Network - https://schwabnetwork.com/about

On this episode of 3 More Questions, you'll hear David Novak's answers to: What's changed about leadership since you've been out of Yum? Why do you think Jamie gets a much more realistic answer when he asks his employees what compensation they think they deserve? Can you tell us about the “since we last met” exercise? What's the lesson you take from Jamie calling up Sandy Weill after years of no contact for a meeting?  ——— GO DEEPER Scale up your leadership skills in 2 minutes a day with the How Leaders Lead app — Download today in the App Store Get coaching from David by signing up to receive his Weekly Leadership Plan. It builds on each podcast episode by offering actionable steps you can take each week to incorporate the learnings from the episode into your leadership style. It only takes about 5 minutes and is a great way to start off your week! Subscribe to the How Leaders Lead podcast to ensure you never miss an episode!