36 Burst results for "Nashville"

Six Billboards in Support of Morgan Wallen Pop up in Nashville Overnight

Z Morning Zoo

01:24 min | 5 hrs ago

Six Billboards in Support of Morgan Wallen Pop up in Nashville Overnight

"Be at Sunday's A CM's. But he probably will be on everyone's mind because a group of anonymous fans purchased six Morgan Wallen themed digital billboards. At our place all around town. So in Nashville, of course, so like when people are driving today, see him doing that They're going to see him everywhere. Now One shows a little silhouette of his mullet, along with the phrase his fans choice entertainer of the year support that boy from East Tennessee. It's just It's pretty funny. One of them references the Bible verse Mark 11 25. It's talking about forgiveness. Um, one of the fans behind All of this actually said that these funds were raised to this social media campaign called Movement for Morgan and their protest ng the backlash from that video that was released of him saying something bad and they're trying, Tomo Right. The wrong of cancel culture. I got you. So that's what they're trying his fans. Boy. You can't argue that his fans are very present because he had the number one album for 10 straight weeks after that video, Yeah, so I mean, if you you mean he may be canceled in some circles, but he's not canceling others, and it is a weird It's a weird situation. I mean, obviously, he had the best country album of the year and he won't be at this Country Music Awards show and he's from East Tennessee. It's weird. It's very weird coming up in the next year,

Morgan Wallen East Tennessee Nashville Tomo Morgan Country Music Awards
Fresh "Nashville" from Bob Sirott

Bob Sirott

00:28 sec | 4 hrs ago

Fresh "Nashville" from Bob Sirott

"Who pose with vaccination cards, and we'll get into those fake cards as well with Scott Kleinberg, social media strategist First Let's update a few things starting with a sunny morning that's going to get cloudy. Steve. That's right. Enjoy the sunshine while we have it looks like increasing clouds will be the way of the afternoon. Today High near 57 Partly cloudy tonight a little 37. And then tomorrow, maybe some Sprinkles on high near 50. It's 43 right now. Brandon Hagel scored in overtime, and the Blackhawks beat the Columbus Blue Jackets 4 to 3 for their second straight win over Columbus. They finished the season Syriza against them six into the Hawks two points out of a playoff spot with 13 to go They are trailing the Nashville Predators who play at home tonight against Tampa Bay. This accident on eastbound 88 right after Midwest.

Steve Brandon Hagel Columbus Blue Jackets Scott Kleinberg Tomorrow Blackhawks 13 Columbus 3 Hawks Tonight 37 43 TWO 4 Tampa Bay Nashville Predators 88 Today First
Interview With Paul Craig, Author of "The Killing Zone"

Behind the Prop

02:05 min | 1 d ago

Interview With Paul Craig, Author of "The Killing Zone"

"What's up wally. Hey bobby how are you. I'm good this week. we have a what. I'll call a powerhouse guests with us. We've talked about the killing zone many times on the show this week. We have paul craig joining us. He is currently professor of aeronautics and has written many more books than the killing zone. Welcome to the show. Well great to have you. Thanks thanks for having me bobby. And paul sitting in his home in i believe nashville tennessee. He's covered and behind the proper gear which we love and appreciate what. Post a picture that Paul you've been in this business for a long time and have tons of experiences. We can't wait out of the conversation but give the listeners a little bit of background on really what you're doing today and kind of how you got the right and books and really when you became a cf. I well first of all. I'm i'm a big fan of the of the podcast. I listened to it almost every week. i always get something out of it always learn something new. I mean This this job of being in aviation as flying instructor pilots a lifelong learning experience. And this is part of that. So i really appreciate what you guys have been doing. You're doing aviation a really great service and so just I keep doing what you're doing because it's so important. But the and i really appreciate you know mitch. Them the one of the books you know. I i kinda got into writing aviation book sort of by accident I can promise you that all of my past english teachers are flabbergasted that i could write anything that would be published writes When i was a young flight instructor became applying for the first time in nineteen eighty three and went to work as a freelance right away and i was riding a few articles that got published in some of the magazines back then. I had this idea that means like teased them all together. It can be like a book manuscript. And so i did that and a senate off to all of the publishers that had books on my own bookshelf right all the publishers.

Paul Craig Bobby Wally Nashville Tennessee Paul Mitch Senate
'Wheel of Fortune' contestant loses over technicality

Richard Eeds

00:30 sec | Last week

'Wheel of Fortune' contestant loses over technicality

"Foul after a contestant lost on a technicality. Yesterday, David Peterson thought he solved the puzzle when he said, soul flounder, cod and catfish, but he was crushed when host Pat Sajak said that was incorrect because Peterson said the word and which is not allowed under the rules. Next contestant quickly repeated the same list of fish but dropped the word and and one nearly two grand and a trip to Nashville. Brian shook NBC news radio.

David Peterson Pat Sajak Peterson Nashville Brian Nbc News Radio
Tennessee Flooding Death Toll Grows to 7 With Nashville Area Especially Hard Hit

Morning Edition

00:15 sec | 2 weeks ago

Tennessee Flooding Death Toll Grows to 7 With Nashville Area Especially Hard Hit

"The National Weather Service has posted flood watches and warnings across much of the central part of the state through Thursday. The Nashville area was especially hard hit by flooding over the weekend. Hundreds of homes have been evacuated in South Dakota

National Weather Service Nashville South Dakota
Powerful Winds, Flood Waters Wreak Havoc On New York, New Jersey

Morning News with Manda Factor and Gregg Hersholt

01:03 min | 2 weeks ago

Powerful Winds, Flood Waters Wreak Havoc On New York, New Jersey

"Two powerful winds, toppled trees and knocked down power lines across the Northeast Hotel evacuated in New Jersey after suffering significant damage. The storm of traveling up the East coast after we can have it in Tennessee record rainfall tormenting parts of the state Nashville under a flash flood emergency. Cars completely submerged. At least four killed alot more than 130 people rescued from the floodwaters, many roads buckling from this storm. This will receive more than seven inches of rain over the past 48 hours. That is the second highest to day rainfall total in our history, rushing waters bursting through parts of this apartment complex. Matteo, the water line here is above the lock. Yeah, that's several feet. I think it's so for that feet, maybe destroying the many of my theater custom. Accuse belongings just keeps on coming out. People here telling me that the water Russian faster than they've ever seen before. Show you just how deadly and dangerous flash flooding can

Northeast Hotel East Coast New Jersey Nashville Tennessee Matteo
Storm brings winds, fire danger and flash flooding from Plains to the Gulf Coast

The KFBK Morning News

00:25 sec | 2 weeks ago

Storm brings winds, fire danger and flash flooding from Plains to the Gulf Coast

"Flash flooding even some tornadoes hitting parts of the southwest over the weekend. ABC Selwyn Lopez has more storm traveling up the East Coast after wreaking havoc in Tennessee. Record rainfall tormenting parts of the state Nashville Under a flash flood emergency cars completely submerged. At least four killed, Nashville received more than seven inches of rain and 48 hours. It's second highest to day total ever.

Selwyn Lopez ABC East Coast Nashville Tennessee
Flooding (MM #3659)

The Mason Minute

01:00 min | 2 weeks ago

Flooding (MM #3659)

"The with kevin mason have been ringing. Got over the last few days has nashville's made the national news. Once again for flooding. It was almost eleven years ago when we had our big one the hundred year flood or the thousand year flood or whatever. You wanna call it. The one where we got thirteen inches of rain in forty eight hours and national was pretty well destroyed. Shut down a shopping mall near my house and while the neighborhood i now live in which he didn't live in then was partially underwater. This wasn't as bad. It's only the second worst rainfall in national history with something like seven inches in forty eight hours but more importantly four people are dead. One hundred and thirty people had to be rescued. And you'd think by now we'd have something figured out but we don't at something weird about flooding. you figure. I lived in virginia beach off and on for a decade and we never had the flooding problems. We have here. We were buying ocean. It doesn't make any sense. I realize it's the rain. It's the valley we live in. It's kind of sad when people have to check into find out if we're still here nationals the it city and when you decide to move here you may need to bring along some light. Preserves and canoe paddles just saying.

Kevin Mason Nashville Virginia Beach
Flooding (MM #3659)

The Mason Minute

01:00 min | 2 weeks ago

Flooding (MM #3659)

"The with kevin mason have been ringing. Got over the last few days has nashville's made the national news. Once again for flooding. It was almost eleven years ago when we had our big one the hundred year flood or the thousand year flood or whatever. You wanna call it. The one where we got thirteen inches of rain in forty eight hours and national was pretty well destroyed. Shut down a shopping mall near my house and while the neighborhood i now live in which he didn't live in then was partially underwater. This wasn't as bad. It's only the second worst rainfall in national history with something like seven inches in forty eight hours but more importantly four people are dead. One hundred and thirty people had to be rescued. And you'd think by now we'd have something figured out but we don't at something weird about flooding. you figure. I lived in virginia beach off and on for a decade and we never had the flooding problems. We have here. We were buying ocean. It doesn't make any sense. I realize it's the rain. It's the valley we live in. It's kind of sad when people have to check into find out if we're still here nationals the it city and when you decide to move here you may need to bring along some light. Preserves and canoe paddles just saying.

Kevin Mason Nashville Virginia Beach
Ever Given Container Ship Shifted From Shoreline of Suez Canal

WBZ Overnight News

00:26 sec | 2 weeks ago

Ever Given Container Ship Shifted From Shoreline of Suez Canal

"Container ship in the Suez Canal has been partially refloated. But it's not yet moving the BBC's grant ferret maritime tracking site so the vessel pointing more to the north closer to its intended course. It's not yet clear, though, if shipping can resume along one of the world's most important waterways. The blockade has held up hundreds of vessels carrying freight estimated to be worth billions of dollars in Nashville. The death toll is now

Suez Canal BBC Nashville
Nashville floods leave 4 dead, 130 rescued

The Ben Shapiro Show

00:20 sec | 2 weeks ago

Nashville floods leave 4 dead, 130 rescued

"Under a state of emergency after flooding left at least four people dead overnight. Mayor John Cooper says he's asking for state and federal help to deal with the flooding. Nashville First responders rescued at least 130 people for vehicles and homes as water rose Parts of the national area had up to eight inches of rain in the last day. The city of

Mayor John Cooper Nashville
Nashville floods leave 4 dead, 130 rescued

Purity Products

00:46 sec | 2 weeks ago

Nashville floods leave 4 dead, 130 rescued

"In Nashville has claimed at least four lives. Torrential rainfall, overwhelming drainage systems. Mayor John Cooper of Nashville this afternoon said it may have stopped raining, but the floods are far from over The Cumberland River. Is it 38.75 ft. And is expected to reach flood stage, which is 40. FT. ABC s Alex Cora. Daddy is in Tennessee with a family that had to be rescued by first responders in rubber rafts when their home was surrounded by the flood. We're out here where they rescued five adults, three Children and a couple of dogs. Everyone has cleared the scene where the last out here, the homeowner says they don't know how long it'll be before they're able to be back. But at this point, this seems to be a good ending, thanks to the actions of first responders out here in Williamson County, Georgia.

Mayor John Cooper Nashville The Cumberland River Alex Cora ABC Tennessee Williamson County Georgia
Tornadoes, thunderstorms continue to batter the South

KHOW Marketplace

00:27 sec | 2 weeks ago

Tornadoes, thunderstorms continue to batter the South

"Of the South are waking up to a dangerous weather system, packing tornadoes, torrential rain and large hail across the region. A veces Ellen Lopezes in Shelby, Alabama. Overnight, at least 15 reported tornadoes tearing across four states in the South. In East Texas, a powerful twister, ripping through toppling over structures and Uprooting trees and severe flooding in Nashville, where the two day rainfall totals almost seven inches

Ellen Lopezes Shelby Alabama East Texas Nashville
At Least Four Dead After Nashville Flooding; Crews Rescue More than 150 People

Weekend Edition Sunday

00:46 sec | 2 weeks ago

At Least Four Dead After Nashville Flooding; Crews Rescue More than 150 People

"Crews are busy in Nashville. NPR's Giles Snyder reports. Another round of severe weather in the South has sparked dangerous flash flooding. In Middle Tennessee. Water poured into homes and businesses and Nashville overnight. Cars and roads were submerged in the Nashville Fire Department says crews have been responding all over Davidson County conducting water rescues. The National Weather Service in Nashville, says there were reports of people clinging to trees and forecasters warned of a life threatening situation with rainfall totaling as much as 7 to 10 inches. Weather Service issued a flash flood emergency overnight. This latest bout was severe weather comes after last week's tornado outbreak in the south about eight or bleed to have touched down in Alabama and to end Georgia, leaving at least five people dead.

Giles Snyder Nashville Nashville Fire Department Middle Tennessee NPR Davidson County National Weather Service Weather Service Alabama Georgia
Severe weather brings major flash flooding, tornadoes South as threat moves east

News, Traffic and Weather

00:31 sec | 2 weeks ago

Severe weather brings major flash flooding, tornadoes South as threat moves east

"More than 15 million people on alert Saturday night in the deep South under the threat of tornadoes and other severe weather already seemed very active weather in the way of damaging storm reports today in Tennessee, Virginia and North Carolina, where we have a severe weather watch up that includes Rollie and parts of the coastal areas. Flash flood watches up already have seen flash flooding across Tennessee and a huge area of tornado watches that stretch into 11. O'clock tonight. Shreveport, Greenville, Little Rock, Memphis, Tupelo. Nashville, where we'll think we'll see a strong tornado threat, and that does come mostly in the

Tennessee Rollie North Carolina Virginia Shreveport Greenville Little Rock Tupelo Memphis Nashville
Why Do We Love Coffee?

Talk, Tales and Trivia

01:30 min | 2 weeks ago

Why Do We Love Coffee?

"Did you know. The powers of a man's mind are directly proportioned to the quantity of coffee drinks. That's a quote from sir. James mackintosh as in the new yorker magazine and two thousand nineteen. It says we're just crazy passionate nerds for our coffee and we are the us coffee championships showcase the competitive side of appreciation for coffee at the coffee champs qualifying round and nashville in two thousand nineteen professionals demonstrate their ability to detect notes of every kind cupping. The gold standard for tasting is practiced by hunching over a series of different samples with a spoon that has shaped like a bowl and slurping intently. The tasters are at tables tasting the various flavors of coffee and as you can imagine analyzing the flavor profile and body of abreu is a nuanced task. The number of arithmetic compounds presented and roasted coffee is greater. Than that of wine younger coffee tasters say confidently that are willing to spend somewhere around four and five dollars on a cup of coffee a day. You may think you are drinking. The best coffee in the world really is that true I

James Mackintosh New Yorker Magazine Nashville Abreu United States
Major Event (MM #3653)

The Mason Minute

01:00 min | 3 weeks ago

Major Event (MM #3653)

"The minute with kevin mason nashville held a major event over the weekend. And we're not talking super bowl major. It was a covert keen drive-thru party. I guess you'd say held at nissan stadium where the titans play ten thousand people getting their covid. Nineteen vaccinations on saturday. If we can pull that off. Why are we doing that across america. I mean i realize you have to have the volunteers and that's the key to be able to pull that off. You have to have hundreds upon hundreds of volunteers. do the covid nineteen vaccinations. But if we have the want and we don't have the scenes why can't we get it all done. And of course. They use the johnson and johnson vaccine. Which is the one time shot so all. Those folks in a couple of weeks will have been vaccinated. Be good to go. We could hold of those every weekend every other weekend or have one here one week and then memphis the next week we get it all knocked out really quickly. I must be missing something here to why it's not happening. Wouldn't the government want to organize that the fast we can get seventy percent of americans to vaccines that gets us to hurt immunity. And we're getting better all the time. We still got a long way to go.

Kevin Mason Thru Party Nissan Stadium Nashville Titans Johnson America Memphis
Major Event (MM #3653)

The Mason Minute

01:00 min | 3 weeks ago

Major Event (MM #3653)

"The minute with kevin mason nashville held a major event over the weekend. And we're not talking super bowl major. It was a covert keen drive-thru party. I guess you'd say held at nissan stadium where the titans play ten thousand people getting their covid. Nineteen vaccinations on saturday. If we can pull that off. Why are we doing that across america. I mean i realize you have to have the volunteers and that's the key to be able to pull that off. You have to have hundreds upon hundreds of volunteers. do the covid nineteen vaccinations. But if we have the want and we don't have the scenes why can't we get it all done. And of course. They use the johnson and johnson vaccine. Which is the one time shot so all. Those folks in a couple of weeks will have been vaccinated. Be good to go. We could hold of those every weekend every other weekend or have one here one week and then memphis the next week we get it all knocked out really quickly. I must be missing something here to why it's not happening. Wouldn't the government want to organize that the fast we can get seventy percent of americans to vaccines that gets us to hurt immunity. And we're getting better all the time. We still got a long way to go.

Kevin Mason Thru Party Nissan Stadium Nashville Titans Johnson America Memphis
Dollywood with Amber Davis

The Family Vacationer

07:41 min | 3 weeks ago

Dollywood with Amber Davis

"Impossible to talk about dollywood without mentioning dolly parton then in are both big fans. She is a prolific songwriter. I think a lot of people would be shocked to know all the songs that she's written for other entertainers on her own. She sold more than one hundred million albums worldwide. We could honestly do a show several podcasts. Just don't hurt. She butts alone. She's amazing businesswoman and humanitarian her literacy program. Which all three of my kids have taken advantage of dali pardons imagination library which is a part of the dollywood foundation males one book per month to each and roll child from the time of their birth until they enter kindergarten. Currently over sixteen hundred. Local communities provide the imagination library to almost eight hundred fifty thousand children each live across the us canada uk. Australia and ireland. It's amazing she also helped to find one of the covid nineteen vaccines so i mean i could go on and on about dali yes. We absolutely could. Let's bring it back to the theme park. Dollywood was opened in one thousand nine hundred eighty six and one of the really interesting things about this. Is that for all its growth and offering of thrill rides. The park still retains a lot of history in roots. The park now known as dollywood has gone by several other names throughout the years and it still pays homage to the older parts. There are four years in the modern park river town junction. The village country fair in craftsman. Bali dollywood offers a fully functional. Gristmill where you can get incredible cinnamon bread and rolls and a fully functional chapel. That was actually named after the doctor. That delivered dolly truly. This is a part where you can ride some incredible thrill rides and get a glimpse back in time. So talk more about dollywood with us. We welcome amber. Davis publicist for dollywood amber. Welcome to the show. Thanks so much for having me and we really appreciate you coming on chatting with us. So robin our both. We're going to confess it. Where such huge fans of dolly. So can you talk about what her influence in the park. Looks like it could be major things or just simple touch here and there. Just give us a break. Yeah absolutely. I mean who doesn't love dali if you know anything else are dolly. We claim. She has a national treasure every believes she's just about as genuine as they come. We do see dolly from time to time so it's neat that the park not only bears her name. But there's there's things around that just remind you of who she is and what she means to a community here and at large but start dollywood really was her vision and so it's her. Her name is on it. She has the managing partners who know the theme. Park world but dolly. She really started this park to bring more people to the area to create jobs. And she's done both of those things so just the very welcoming nature of the park in a. We've were proud. Always tell people. Were the friendliest park. We won that award so many times that they actually retired at so now have the best park experience award from the golden ticket amusement today awards dolly wants us to be welcoming into you. See that and just the. The charm of the park itself are host week. We actually call our employees hosts because people who come our guest and so everyone who works there were hosting you so it again. In the culture in the nature of of who we are dollywood. You're going to see There's there's actually if you want to come for the dalai factor. You're gonna find dolly. There's a whole museums. Actually a fantastic museum chasing rainbows. It has things one of the things. We like to joke about dolly. Never throw anything away whether it's warehouse in nashville or if it's at dollywood we've got our hands on just really neat things. I mean her birth certificate and a replica of the coat of many colors. Actually it's a replica. Because you know. Intrigue fashion was continued to be handed down so that code is is longtime because it was down the many more kids after dolly but Her mom made another one for on us to put on display. So you're gonna see the coat of many colors. You're going to see movies threats and costumes from her movies. You're going to see you know dresses. Steve warranty to award ceremonies. You're going to see her awards museums. Fantastic there's also a replica of her. We like to call it the tennessee mountain home. So if you don't know dolly was one of or is one of twelve children so she grew in a very small home and so we need to put that in the context of walking through this house credible. You're like how limped year. The beginnings replica of the home. In what i mean by replicated. Her brother built it. Her mother decorated it. So it's not the home. She grew up in. But it is true to representations of of dali's. You're gonna say you know things like that in the park. There's there's there's smaller things like a popular. Eatery is drive in will read is actually a nod to the very first place. Dolly parton had a hamburger so easter eggs. You know the pines theater another location. That people don't know but that's where she had her first concert. So there's lots of things throughout the park that it's not in your face dali if you want that there are different areas. Not the whole. It's not all dolly all the time. So there's there's a lot but you have to kind of know where you're looking. Yeah i remember go into dollywood way back might have been the early nineties and then just recently. My daughter's chorale group went for to sing at dollywood. And i was shocked at all of the roller coasters. I mean there are rides galore. Can you talk a little bit. About what kinds of rides and attractions are dollywood. Mentioned some of it but talk about more than rides and stuff. Yeah you know. A lot of people don't realize that jolly win actually is a fantastic coaster park. You know a lot of people Thinking oh it's it's probably small little entertainment park actually does quite a few of the the big name coasters that the coaster enthusiasts talking about so yet we have our parking one hundred sixty acres. And we've got eight bay coasters so we've got lightning rod which you know we love and we're very proud to to reintroduce this year. I had lots of work in the off. Season practically brand new track thunderhead. That's a wooden coaster while eagle was the first wing coaster in the state So we liked to go. After unique rides we have fire chaser. Express which is a considered a family coaster. The reason is considered family is because it has a very low height requirements. Thirty nine inches. My actually two little boys and both of them were writing. Fire taser express when they were three. So you know on a coaster is kinda crazy but it's a fun unique ride. It launched as you out of the station forward but then by the time you're ending the ride you get launched backward. So that's it's a dual launch coaster. So that's a lot of fun so we we look for a lot of the The rides that are unique or that offer something that people haven't experienced

Dollywood Dollywood Foundation Bali Dollywood Dollywood Amber Dolly Parton Dali Steve Warranty Tennessee Mountain Ireland Amber Pines Theater Robin Davis Australia Canada UK Nashville Dolly United States
"nashville" Discussed on The Promise

The Promise

06:46 min | 7 months ago

"nashville" Discussed on The Promise

"In one, thousand, nine, hundred, seventy, one real estate ads featured homes in the suburbs out of reach of the court's order. No school busing problem here. Spacious floor plan. No bussing. Old Hickory. Lake giving you the acreage you desire beyond Metro school busing. Meanwhile the federal judge who issued the busing order judge Morton after receiving death threats and being socially shunned in the city he left Nashville, moved or than eighty miles away to Cookeville Tennessee. But his Ansley Ericsson explains despite white families fear of busing. It was black families who were most inconvenienced by. The federal officials who helped plan the nine, hundred, seventy, one fussing said. We will not ask quite children. In first or second or third or Fourth Grade Deride buses out of their neighborhood we will not do it. We won't do it. They're saying because we think that if we ask them to do it, their families will say, no a no withdraw from school system and that undermines desegregation. So we can't do that. So we have to accommodate. Their resistance, but we can ask. Black children to ride buses in first second, third and fourth grade. So we'll do that yet again, catering to white families Nashville. Placed a double standard on the city's youngest students white elementary children would not be bust butt black elementary children they would be. In the Ultimate Act of resistance heating, those real estate ads, white families fled left the district in droves some to the suburbs others to newly constructed private schools built with the explicit purpose of creating all white classrooms Weitz were willing to pay rather than integrate. The rest fled for the fringes of the county where the district had managed to get more than thirty schools exempt from the busing order altogether claiming they were too far away. Desegregation. Had has been a history of the line of leaks resistance. What is the? The lease integration that you all will take. Right You put a busing plan in there and boom. Bats what I came to realize in the more I learned whereas determine Richard Dinkins is now an appellate court judge but in nineteen seventy five, he was a fresh face student in a second year at Vanderbilt law school and he landed a clerkship with Avon Williams By this time Z. Alexander Lubi had died Williams was chief counsel, and he had been working on a new motion in the Kelly case filed this motion for further relief. This was nineteen, seventy, six, five years after bussing began and inequalities persisted black students were being bussed farther and longer than white students. Black elementary kids had to ride the bus more than two hours a day to predominantly white schools while white elementary kids traveled less than an hour. And those schools on the edges of the city that it skirted the busing order they'd become a haven for white families fleeing integration. This new motion argued to include those more than thirty exempt schools and Dinkins wanted in. I said, you know I'd like to be involved. Isn't it to work on this and he looked at really never forget looked at readjust had this. Emerging Smile on his face. And little. Did I know? That this. Would put all this white on my head. Wednesday dinkins was familiar with the Kelly family. They attended the church, his father pastored an a Z had given him his first haircut. Dinkins ended up spending twenty two years on the case and I truly did not realize. How How. Deep and pernicious. The opposition was asked to it. You know how how there were Some folks just really did not want it. And were resisted in fight it at every turn. That motion dinkins helped Williams file took close to a decade of court battles, but they ultimately won and it was a game changer by finally including school and every square mile of the county into the plan Nashville did something few cities had done despite the Resistance White Flight Nashville widely integrated school system at least on paper Libertarian for? Ally Nashville model of metropolitan desegregation as Ericsson puts it from the mid eighties through the late nineties Nashville was on a shortlist as one of the most desegregated school systems in the country. It had taken the Kelly family and the plaintiff's lawyers decades of work court hearing after court hearing plan after plan to get there. But they finally did and in that time student achievement had improved for both black and white students though for black students, most dramatically in one, thousand, nine, hundred, seventy, one, roughly seventy percent of Nashville's black students were scoring below average on standardized tests by Nineteen ninety-one, twenty years later, that number shrank to just twenty five percent. It had worked access to better schools to more resources to what white students been given. All along was exactly what black students needed. But what cannot be ignored is the burden it placed on black families. It was immense emotionally and physically they had gone to the unfamiliar white schools the schools that did not want them and they had spent many more miles and many more hours riding buses chasing the equity they were promised the equity, the city, and it's white officials had tried so desperately to evade. But as Dinkins explains, as the case entered its fourth decade and Nashville's ambitions grew the city's mayor and its business leaders wanted this lawsuit and all these court orders to go away. Looking to gin up more economic growth the city's influential chamber.

Nashville Richard Dinkins Black elementary Kelly family Avon Williams Ansley Ericsson Old Hickory Ally Nashville Vanderbilt law school Tennessee Cookeville Morton Ericsson Weitz chief counsel Kelly Z. Alexander Lubi
"nashville" Discussed on The Promise

The Promise

01:35 min | 7 months ago

"nashville" Discussed on The Promise

"Eat lunch in a restaurant open to the public. If. He cannot send his children. To. The Best Public School available. If he cannot go. For the public officials who represent him. Still though the integration of Nashville schools was barely progressing when JFK visited just seven stoically white schools now had black children enrolled by nineteen sixty-nine more than a decade after Brown nine out of ten black students in Nashville still attended all black high schools. So the plaintiffs attorneys headed back to court for yet another round of hearings that's coming up right after.

Best Public School Nashville Brown
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

04:55 min | 1 year ago

"nashville" Discussed on Hungry In Nashville

"Of the class and let's get right. Today's topic I wear a hat keeps me warm in the winter and it keeps me warm in the summer when. I'm in a store or restaurant that has its air conditioning said Solo that it feels like a brass toilet seat on the shady side of an iceberg. So imagine how I felt when I walked into a classy restaurant and I'm told I can't get a table unless I checked by hat to hat for. Christ's sake does not like I walked in with an AK forty seven or a horse with diarrhea for some reason. The restaurant thinks it's too good for hats and if customers want to wear a hat go someplace else. We don't want today. We're going to talk about pretentious restaurants. And why they think that all men should be wearing a coat then they give you some little green jacket that doesn't fit. It was probably picked up at a second hand store. And if the guest embarrassed and who wouldn't be that's their problem because the restaurant has its standards and it's more important that those followed even if it makes the paying guest feel unwelcome by now. You know where I come down on the issue so what to others have to say the Huffington Post warning signs that you are in or about to enter a pretentious restaurant. The first is its name. If it's unpronounceable those fuller Shea. Anything hide your wallet. Ambience is a factor. The walls packed with old books. Bad examples of modern art or antics. It's probably a pretentious restaurant. If the menu includes Foams deconstructed anything ingredients. You wouldn't feed the neighbor's cat than the food is over shaft honestly. I been at a restaurant that had a deconstructed B. L. T. Sandwich now. Most of US would call that a salad topped with tomatoes croutons and Bacon but says labeled deconstructed. It costs three dollars more. The next sign of pretentious restaurant is held childlike. It is fried twinkies with C. Salting one lastly look the people around you if the people are wearing two thousand dollar suits or a dripping with jewelry. They're there to be seen not because they believe the food is just that good. It's probably not in twenty sixteen. The New York Post did review of a new restaurant called Guenter seeger. If you wanted to see the menu forget about there isn't one you pay one hundred eighty five dollars per person and you get whatever everyone else is having that night and you pay that money upfront. But it does include tip. You pay another hundred and fifty dollars for a wine pairing but it's difficult to know what wine to order when you don't know what you'll be eating as for the menu you get that as you're going out the door. The restaurant that says closed no surprise there. Then there are. The plates chargers with plates have become passe instead. Our food is served to us on a plank of wood a slate rapid paper or ball jar in London. There's a relatively new restaurant called Muse. The hundred eighty five dollar tasting menu tells you little about what you're going to eat after all. Do you think you know better than the chef what you should eat. The first course in this tin item tasting menu is called always picking. If that doesn't help you understand what you're going to be served. The chef offers this helpful description. Snacks inspired by the season. This stems from the recollections of being in the garden with my mother picking anything that was edible. Oh good random food the rest of the menus pretty much based on the Chefs Childhood Memories. Now we finish up with what is one of the least pretentious restaurants in the world McDonalds. A recent AD in Britain takes a chef's knife to a pretentious restaurant at age says the advert was created by Leo Burnett and reminds viewers. That it's ingredients are also used by other outlets. Put a link to that in the show notes so now when it comes to pretentious restaurants. Pick a place where you like the food. Feel comfortable and know what you'll be eating. That makes you a smart cookie. Hungry in Nashville is brought to you by out of my pocket. Productions and copyrighted by me. Jim grinstead you can listen to hungry in Nashville on our website. Hungry NASHVILLE DOT COM. Or wherever you get your podcast you can follow us on facebook or enter your email address on the website. So you'll be notified when new episodes released but the best thing you can do to support us is tell your friends about the podcast and encourage them to subscribe. And if you have an idea for something you'd like to hear don't be shy. Send it to idea at Hungary in Nashville Dot Com. Thanks for listening. May you will..

US Nashville Solo Huffington Post facebook McDonalds Hungary Foams Jim grinstead Guenter seeger Leo Burnett Muse L. T. Sandwich London Britain The New York Post
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

07:40 min | 1 year ago

"nashville" Discussed on Hungry In Nashville

"Say Aren't you a smart cookie? The fact that you're listening to this program tells me that you're intelligent curious and ready. Learn new things so take your seat with the rest of the class and let's get right. Today's topic today is all about salt where it comes from how to best use it in the kitchen and cook on a Himalayan Salt Block. We need to start off with a basic fact. All Salt has sea salt. They're faint traces of salt. That were delivered by meteors asteroids. And the like but it's highly unlikely you'll ever taste any of that if you're eating salt. Thank in ocean. Only six percent of all salt produced goes human use. The rest goes for other things including keeping your roads free vice. So what's the deal with restaurants and Stores Selling Sea salt as a specialty item? Those high prices are likely trying to trick you into thinking. You're getting something exotic. You aren't the differences insult our in taste texture and processing. There are two main ways of getting salt. Evaporation and mining evaporation straightforward. You lay out some sea salt. Let The Sun do its thing and what's left to salt and some impurities that will be removed. Salt also comes from mining for heavy equipment is used to carve out the underground salt deposits. This Salta sometimes called rock salt a high. You say if all salt is sea salt than what is it doing underground. What you're seeing is whereas see used to be when you're cooking seasoning is essential. It's important taste the food before putting it in front of your guests so you know whether it needs more salter pepper. It's cooking one. Oh one salt. Nearly always enhances flavor so it becomes a necessity pepper is a spice and that uses optional. The National Center for Biotechnology Information Part of the National Institutes of Health says salt enhances the positive century attribute to food even some otherwise unpalatable foods. I need to pause here to define the DIFFERENCE BETWEEN TASTE AND FLAVOUR. Taste is a scientific term because it can be measured in manipulated. Flavor is a sensory experience. Not that it really matters for our purposes but I'll be using the word flavor to be more precise and so you know whether salt is affecting taste or flavor salt suppresses bitterness and food and enhances savory and sweet flavors it also booth the natural taste of the ingredients since it is a lot less expensive in quality ingredients manufacturers use the hell out of it to boost flavor when you see canned food or anything out of the center the grocery store check the nutrition label and how Sultan the product compares to your daily requirements. Then you those labels to add up all the salt in your daily Diet and it's likely you'll be surprised you'll also better understand what the manufacturer is doing to ramp up the flavor at the expense of the food. You think you're buying when you cook with fresh ingredients. You need much less salt as there's already a lot of flavor in the food you're cardiologists will love you for it. The Food Science folks say that while Salt has an impact on foods flavor it really shines by releasing aromas in the food since much of flavors smell it gives your sniffer more to work with their three main categories of kitchen salt table salt kosher salt and finishing salt. You're familiar with table salt. It's the fine grain salt that usually includes iodine. So you have a healthy thyroid. Kosher salt has larger flakes and does it usually contain additives like iodine. Finishing SALT IS A SPECIALTY ITEM. Troubled salt or smoke. Salt is added just before the dishes served kosher table salt or the primary kitchen salts table salt had better for baking kosher salt is better for cooking dissolves more easily. Food should be salt as they are prepared. If you're cooking up some onions and peppers for another dish. Salt and pepper them before adding it to other ingredients doing this will help each ingredient. Be The best it can be. It would seem this would lead to over-salting but generally does it. If you find that you have over salted something. Dairy is your friend Ed. Milk cream unsalted butter sour cream or other dairy products and those will reduce the intensity of the salt. Now I promise to tell you about pink. Himalayan salt blocks so grab some paper or writing stick. Let's get on with these. Big Salt. Blocks are cooking surface. They don't come from the Himalayas and as you use them. They lose their pink color. Pink comes from crystals of salt that had been mined from areas close to the Himalayas often in Pakistan. It's color comes from trace minerals like magnesium potassium and calcium. These blocks are large heavy expensive and require care win cleaning or cooking on them. They do add some salt to the taste of food but not much. If you're going to use one you'll need the heat. It's slowly but once it gets to the temperature. You need it whole teak for a long time so be careful if you try to grab the saying after dinner is done cleaning his also an issue. You can't use water unless you want to see your large expensive rock dissolve and run down the drain when you want to clean it. Leave the job to clean dry cloth. Greasy foods. Don't pair well. With assault block degrees can slip into crevices. When you use the sewn the next time the grease will expand faster than the stone and create cracks. However you decide to interact with salt. You probably shouldn't eliminate iodized table salt from your diet. I dine is important. And if pregnant women don't get enough their child could be stricken with congenital iodine deficiency syndrome. It's awful known as Cretinism. It's also known as Cretinism. This is a nasty condition that impairs mental and physical development. It's very common around the world and places where iodized salt or other iodine supplements art available last week. I want to mention epsom. Salt which isn't assault at all but a compound of salt and other minerals it can be relaxing bath. But what you probably don't know. Is that EPSOM? Salt CAN HELP. Remove deep splinters. Put a cup of it in your bathroom slid for a Good Soak. The salt will help. Bring the splendor to the surface where you can use tweezers to pull it out so now when it comes to salt. Aren't you a smart cookie? Hungry in Nashville is brought to you by out of my pocket. Productions and is copyrighted by me. Jim grinstead you can listen to hungry in Nashville on our website hungry in Nashville Dot Com. Or wherever you get your podcast you can like us on facebook or enter your email address on the website. So you'll be notified when new episodes are posted. But the best thing you can do to support the podcast is to tell your friends about it and encourage them to subscribe. And if you have an idea for something you'd like to hear don't be shy. Send it to idea at hungry in Nashville Dot Com. Thanks for listening. And may you eat well?.

Salt iodine deficiency Nashville assault Salta Himalayas facebook Stores Selling Sea National Center for Biotechnol Cretinism Pakistan Jim grinstead Sultan National Institutes of Health
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

13:52 min | 1 year ago

"nashville" Discussed on Hungry In Nashville

"Hi Welcome to Hungary in Nashville. May I take your order to sweet. Tea's please got it coming right up. It's the end of the meal. Ticket has been placed on the table. And it's time to fill in the tip. Amount twenty percent is considered standard. Pretty pretty much no brainer. Some restaurants even put the dollar amount on the bill for different percentages. To help you out. You do the math brighter down or leave the cash. And you're on your your way. But once the check those back into the servers hands things get a lot more complicated the money does it all go to the server and there are a lot of things restaurants restaurants due to skim the tips. Let me tell you all about.

Hungary Nashville
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

08:17 min | 1 year ago

"nashville" Discussed on Hungry In Nashville

"Hi Welcome to Hungary in Nashville. May I take your order to sweet. Tea's please got got it coming right up. You've heard all the stories about being on the road with the band and how it's basically a drunken buccaneer. Well that may be true of some bands on some evenings. But I talk with Richard Jones yesterday and got a much different story. Richard has been a chef touring with many bands. Some of the biggest names in the the business and he told me that daily life on the road isn't like that it's tough work being away from home and the caterers make meals that not only tastes good but create a comfortable atmosphere there. CANDELABRAS and other amenities that make a meal of place.

Richard Jones Hungary Nashville Richard
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

06:10 min | 1 year ago

"nashville" Discussed on Hungry In Nashville

"Choice of equipment is is important in the tanks from the brew pub. Just weren't going to cut it. That understanding comes from experience and seeing other small breweries make their own mistakes when those mistakes are made good used equipment comes up for sale. Sometimes you've got brewers had outgrow their equipment so that is that's available for sale More Times than not what you have is a Burrito. Worry that fail well. Are you buying those problems. Those production problems with that poorly designed equipment. When you're buying this used equipment? We I mean I I know of a Burrito that really close to him really good folks. They bought a failed brewery in in operated it for a year year and a half minutes now closed. They know enough to identify that there. was maybe some equipment problems but again you know I want to get back to if you're GONNA do an on premise. which is brewery taproom? And it's just basically a big homebrew system. Because you know. Hopefully you're moving your beer fairly quickly. You know the the one mistake that some people make a by two biggest system. Tom And so you know my my tip for anybody that I really my tip for anybody in in any brew if if it's a new atomic newbury's opposed to expansion is plan on brewing. Less beer more often. Not More or less often. Beer is just like milk. It's GONNA to go bad. It has a little longer it has a longer shelf life the mill but not as much as one is much as most people think properly made beer made in n a ten million dollar brewery should last three to four months beer made in a half million dollar. Burri is probably the last three to four weeks depending on how how it's set up you can get longer life if you really aware and you really watch what you're doing you can get along the life out of it but it's always going to be sure Kim believes in brewing less beer more often because it allows the brew master Dubroux Better Peer and catch problems that may affect the taste. Sometimes a problem may mean tossing hundreds of gallons of beer down the drain and no brewer wants to pour beer out but if it doesn't meet Ken Standards. He's more than willing to do it. And does it cry overspill beer now really from my point of view. It does not the feeling that I get is. We dodged a bullet. We found out about it. Our quality controls our quality assurance worked. We found out before it got out in the beyond our control. And we're able to deal with it in by dealing with it. I mean we give it to the Metro Water and sewer department so that's to me. It's a relief and it's not I don't cry over me. I cry over it if it if it somehow got out. I assumed brewers must have labs to make consistent product but it turns out most of them. Don't spend the money and the health inspectors don't care because no pathogens can live in beer air although he's been brewing for quite a while can't believe there are plenty of things to learn and he doesn't miss an opportunity to visit another brewery. It puzzles him. Why more brewers don't stop by to see? His operation. Blackstone is one a lot of awards for its beer and has a great reputation in the industry. But it's rare for another brewer or to drop by and look for fresh ideas as I said he never misses a chance to learn from someone else. And that's what happened when he visited Colorado and got the chance to visit Odell Adele's brewery. I learned Tana stuff walking through that brewery seeing how someone else does it how they solve a particular problem picking the brains reins of of my buddy and in why other people don't do that on a wholesale basis. I don't know but it doesn't seem to happen. That much. Like this is an invitation So you know there's a point at which you you gotta be a little bit careful but But I take any inning. Every opportunity to get an A. Bere- I was At that same same at the same summit in I will use pretty much any method to do this. So Jeff Larson at is the owner of Alaskan brewing doing and he was at the technical summit. And he and Dave Wilson who's his One of the head guys at since it's Alaska it's hard so they weren't flying out same day and I knew that was because I was going to stay in. Do some nosing around hallways wanted to get into avery. which abors got a great tour thing and you can see everything? It's very very immersive In their silty Biden that I wanna down on the floor so to wrap up. Ken has been working for thirty thirty five years pouring a lot of his profit into buying the best ingredients and building quality brewery. What concerns me? Most is the competition from people. Who shouldn't the brewing business so the net result is turning awful? Lot of a lot of customers mean people that are coming into the industry or having some marginally marginally T- marginal too bad beer. We're turning them off. So ultimately we are going to compromise probably a natural growth pattern to any any reasonable business which all that means is. We're going to get back to that because all of this fluff all of this big stuff that we've had based on everybody buddy wanting to get into it's GONNA evaporate go way back to where we should have been to begin with anything else. Okay come back soon. The hungry in Nashville is brought to you by out of my pocket productions and is copyrighted 2019 by me. Jim grinstead you. You can listen to Hungary in Nashville on our website hungry in Nashville dot com. Or wherever you get your podcast you can follow us on facebook or enter your email address address on the website. So you'll be notified when new episodes are posted. But the best thing you can do to support the podcast is tell your friends about it and encourage them to subscribe. And if you have an idea for something you'd like to hear don't be shy. Send it to idea at Hungary in Nashville Dot Com. Thanks for listening and you Louis Wealth..

brewers Nashville Ken Standards Hungary Tom And facebook Jeff Larson brewer Metro Water Jim grinstead Burri Louis Wealth Blackstone newbury A. Bere Odell Adele Alaska Biden Kim abors
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

09:32 min | 1 year ago

"nashville" Discussed on Hungry In Nashville

"The original plan for Compost Nashville called for it to everything from pickup. To the actual composting but the volume they were getting was too much compost. So the material is now taken elsewhere. Yeah so when we started out we had the desire to do the whole process from start to finish. We tried to compost as well as collect and we learned real quick. That there's a lot that goes into composting properly and into managing the volume that we were receiving so we ended up about six months in partnering with another local business called the compost company. And they're based out of Ashland City Tennessee and so we we started taking everything to them. They process it out there at their facility. You know we have a relationship with them we we pay to give them material and get material back from them and they get a feedstock feedstock from us and it's been a nice symbiotic relationship so we basically just hall at this point. We provide the the access to easily compost. And then we take it to a place as for you that takes care of it. So how does he pay for this GIG. It's a service based business so for residential customer. It's thirty five dollars a month become by once a week make disappear and give them soil back twice a year early spring early fall to use in their gardens and then for commercial customers. The price varies depending on on their volume. People are doing it because they care That's the main motivator for sure and hopefully one day there will be some kind of incentive for restaurants monetarily to participate. Maybe a tax write off. We have a couple of customers that save money commercially because they've reduced their dumpster bills but overall overall waste management republic. They're so large. They're cheaper than us. You know inherently so switching us they can lower that bill a little bit so it's not a complete elite like additional cost as long as they take the time to to to lower their dumpster. Bill there are lots of other composting projects Nashville including the national resources. Assist Defense counsel even some restaurant tours for getting into the act. There's a local restaurant tour. seem persad harassment. It's called meal and she. She has started a not for profit called resource capture and she is working on having a drying aerobic digestion which would be another facility? Zillow that would process organic waste turned into a renewable resource. Actually in her case it would turn out only into finished compost but it would also create Generally compressed natural natural gas or some form of electricity process in the material as well. So there's a lot of things already happening here that the NRDC found very interesting and so that spawned the creation of the Nashville food waste initiative. And so we've been having stakeholder meetings over the past two or three years where the NRDC comes in and helps us from from a grassroots is level. They they've been very adamant about not wanting to come in and tell us what to do because we know our city best and so they've just come in to be kind of guides to help facilitate conversation in here in Nashville order up Beatles passionate about what he does and the story of how he got into it starts in Guatemala. He graduated from college and wanted to learn. Spanish you've figured the best way to do that is to immerse himself in in it. He also learned about poverty and how that impacts families and country with his tour was finished he came back and moved in with musician. Friend in Birmingham Ming Ham. That eventually led him to Nashville twists and turns ensued including the death of one of the people. Who's going to start a composting project and house? Like well what do we do now said Jeremy and this other Guy Mica who ran a company back in Beckton called Maples. Bloom it was Organic Ganic Heart Scape landscaping company him. Jeremy have been buddies for a long time and they had both had this idea for a compost pickup service business and neither one of them had had the time or the energy to start. It and Jeremy reached out to Mike is like hey this guy is moved here to start this business and Phil Phil through. How about this other thing? We've we've been talking about and so we all three got together over lunch. One day and decided start compost Nashville and I was going to be the guy that was doing everything because they they both have fulltime businesses already. So that's how it started in April two thousand fourteen. They both had one customer of their businesses. That was like yeah. I'd pay for that. And so we started with talk to customers paying twenty five dollars a month and I was working a part time job at the Apple Store and started picking up once a week. People's compost in little five five. Gallon pickle buckets in my Toyota Camry so here. We are five years later. Businesses growing and Beatles learned how to run a business. His Passion for the work is pretty he clear but what's the motivation for his customers. I think a lot of them come to because they think it's the right thing to do. And they know it's the the right thing to do and they don't WanNa wait for someone else to do it for them to make it mandated for example like they've had design l.. Wester her other places up North Sea. I think that's a huge part of it I think it's also over the past year and a half two years become much more of a prominent conversation piece as in our culture you know the the. US government said Food Ruction goal fifty percent by twenty thirty. I mean having the country say that this is important to us and And then all these different companies popping up and the different different things like the NRDC in the national food waste initiative and these are happening all over. And I think people kind of knows something's gotTa give And there's a lot of people that have this desire to move back towards a better connection with our food in our land in systems and community and I think this all ties into that so I think there's this bigger movement going on this is a part of and I think people want to see that happen also our young people people in high school and just coming out of college in getting their first jobs. Especially some of these companies here in Nashville. That we've we've seen is like the the demand comes from the people working in the in the business. It's not necessarily from the top down all the time it's like. Hey like these young people care they WANNA see a change and so you know. We'll have the offices we work with came from someone on a green team that was like. Hey we wanna do this and they bring us in we talk and then they run it up the ladder and get it pushed through make it happen earlier. I mentioned that Compos Nashville also picks up waste from homes. It's not available all over the metro area area but a trip to the website will give you the details. It costs about thirty five dollars a month and you get compost back twice a year that you can use in your own garden nor donated the two initiatives that can use the soil. A huge amount of food waste comes in from the consumer like a lot of people buy food that goes bad. Throw move all had it happen. You know you buy that big thing. Yeah of spring lettuce mix or whatever and you have to salads and then you're like crap. I can't eat that fast and I still don't understand to this day. I've never if if someone please let me know the recipe that uses a whole bunch of Cilantro and there are simple things we could do that. Do make a difference. I have a tupperware. A pyrex container container with a LID. That lives under my driver's seat so when I go to a restaurant and I have leftovers I walk out to my car I grab it come back in but my leftovers in it and we're good one of our employees she. She takes around bamboo reusable for knife spoon and then like a little Napkin that she wraps them up in so she doesn't take to go silverware. Plastic little things. You can do to make a big difference because you know it's it starts on the individual level really. I mean we've all gotta data individually decide to make these choices if they're going to spread make a bigger impact so we were finishing up our conversation and I asked beetle. If there's anything else I should. I know I'll give one more. Ask One ask the I ask was to say noto plastic bag. The second ask would be too when you go out to eat any restaurant you go to ask them if they compost. You know one. Just put it on the radar that Oh our customers asked about this. It's important and then to if they say yes telling thank you because right now. They're paying money to do something that they don't have to do. It's much cheaper for them to throw it away and so so it really helps for them to hear that what they do matters to you. You'RE GONNA finish that salad. No I brought my bowl with me just dump it in there anything else. Okay come back soon. Hungry in Nashville is brought to you by out of my pocket productions and his copyrighted twenty nineteen by me. Jim grinstead. You can listen to Hungry Nashville on our website hungry NASHVILLE DOT COM Tom. Or wherever you get your podcast you can follow us on facebook or enter your email address on the website. So you'll be notified when new episodes posted but the best thing you can do to support the podcast is tell your friends about it and encourage them to subscribe. And if you have an idea for something you'd like to hear don't be shy. ASCENDED TO IDEA AT HUNGRY NASHVILLE DOT com. Thanks for listening. And may you eat well.

Nashville NRDC Jeremy Beatles Ashland City Tennessee Zillow Birmingham Ming Ham facebook Organic Ganic Heart Scape harassment US Toyota North Sea Bill Jim grinstead Camry
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

05:02 min | 1 year ago

"nashville" Discussed on Hungry In Nashville

"I'm Jim grinstead and I'm hungry Nashville. Let's see a study at Harvard University founded in the. US We throw away forty percent of our food. Ooh Yeah you heard me right forty percent. That's one point three billion todd. What's more that food? That's thrown away. Contributes seven percent of the the world's greenhouse gas emissions a some of this food include that left and farmers fields if you're harvesting corn and is the harvesting machine moves through the field. Some ears are going to be missed. There's no value in going back to get it so it's plowed back into the ground before next year's crop is planted but that has the same same problem is putting food into landfills food rots and releases methane gas adding to the problems. We already have with climate change. There are things we can do do. That's where beetle comes into the picture by the way beat elicit is real first name but everyone calls him that so I'll do the same. Well we work with Like I said homes apartments condos and then we also worked with restaurants today at this point we have about seven hundred fifty residential the accounts in about seventy commercial accounts so those are the numbers but as far as like volume of waste. The restaurants produce a lot more material than the residential potential customers in in comparison. So I would say maybe like sixty to seventy percent of our material comes from those restaurants and the rest comes from owners Louis. C. We'd take pre and post consumer so before it goes out to the customer and also wants. It's hit their plate if they don't finish it as something that we can take in compost as well. Every ship has the different level of where that's at different restaurants have different levels of chefs in different qualities and You know there's a lot a lot of waste leftover. It's really the amazing what does get wasted. No no no chef wants to waste food because that's one food that can feed somebody into its money for the for the restaurant. I mean straight out the gate you have all the stuff that's not quote unquote edible like your peelings from your onions. Your potatoes and the parts you cut off the meat that aren't good and the bones loans and coffee grounds for example and then we don't district food waste. We take anything that is organic material. That can be composted so that that soil paper towels IOS Napkins waxed paper boats. That people serve fries in and stuff. Not all restaurants composting but you can see a list of beetles restaurant on customers on his website. Compost Ashfield Dot Org. You could also sign up to have waste picked up to your home in composted but we'll get into that more later. Yes so for restaurants we use mainly sixty five gallon role carts so they're very similar to your your city trash recycling if you live in the Metro area that provides for you beige-and-green cans that you're used to two wheels on the flop top the ones you have at home or ninety six gallon ours or sixty five. So they're they're about two thirds it's the size of those home containers and the reason being is food waste is very heavy when especially when You know concentrated like that so our our bins can a full. Ben Can weigh anywhere from three hundred to four hundred pounds sometimes more so in those bins are necessarily built for that every now and then every now and then we lose a bin but Axel breaks or something because it's not happy with the weight but we provide the restaurants with those and then we usually do a site visit early on and give them suggestions for how to collect material indoors. 'cause there's been typically live outside and we have some solutions we provide but we've found that typically every every chef has you know their kitchen the way they want it and they have a vision for how they WANNA collect that material inside but So they collected somehow inside. And we we do we do sell. Compass will bag liners news that people can put in their standard trash cans. The staff is taking out quote unquote taking out the trash like normal at night. 'cause that's one thing is like especially introducing a new the system into a restaurant or any Brennan anywhere really like the least amount of change that can be involved makes it easier to adopt. 'cause you know in a restaurants nobody likes taking out Trash and so if they have this like big sloppy nasty bucket of food ways to carry out and dump into this been versus just grabbing a bag like normal and taking it out makes. It's easier on them. The frequency varies depending on each restaurant. What their desires? Are you know minimum. Once a week we have a couple of customers that are three times a week. This really depends on their volume and their space situation. You know how many bins can they fit there and so there's a lot of different things that go into consideration with that but twice a week tends to be the standard for most people just because we live in the south. It's hot that stuff. Sit Out for a week can get can get a little little ripe so we usually try to steer people George twice a week just just for convenience factor on making sure that they haven't enjoyable experience with the service..

Harvard University Nashville Jim grinstead Ashfield Dot Org todd Louis George Brennan Ben Axel forty percent four hundred pounds ninety six gallon sixty five gallon seventy percent seven percent
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

11:33 min | 1 year ago

"nashville" Discussed on Hungry In Nashville

"Hi Welcome to Hungary in Nashville May I take your order to sweet tea's please got it coming right up in just a few minutes Lora Beth will bring us the sweet tea's in the meantime we could sit here and talk with a care in the world the t will arrive and she'll get getting professionally prepared meals without much effort I'm not talking about the Blue Apron kind of food I'm talking about having a chef come into your home and make the Food well if you've got a fat wallet you can do that and today I want to introduce you to a half a mare she's a private chef here in Nashville and she'll tell.

Hungary Lora Beth Nashville
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

16:21 min | 1 year ago

"nashville" Discussed on Hungry In Nashville

"Hi Welcome to Hungary in Nashville May I take your order to sweet tea's please got it coming right Yep I ordered some tea for you I hope that's okay I've got a really good story to tell you about today in the topic is food blogs of what they had for dinner last night or something else that gets them attention a lot of that may be true but there are a large number of food bloggers out there that make their living from blogging eh before I started the podcast I went to a food bloggers convention in New Orleans to see what I could learn let me tell you there are a lot of people making good money doing what they do which brings me to the woman I want to tell you about Beth Mancelle from her home here in Nashville she runs budget bites blog that's rated the fourteenth most influential and popular blogs in the country by the American food bloggers association that's both nationally ended or crow by all food blogger. I think you're GONNA like this I'm Jim grinstead and I'm hungry in Nashville let's.

Nashville Beth Mancelle Hungary Jim grinstead New Orleans
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

04:34 min | 1 year ago

"nashville" Discussed on Hungry In Nashville

"Aren't you a smart cookie. The fact that you're listening to this program tells me that get your intelligent curious and ready to learn new things so take your seat with the rest of the class and let's get right to today's topic You've been to restaurants featuring dueling pianos. Make your own von. Doer make your own pancakes. I'm here to tell tell you that you ain't seen nothing today. We're talking about unusual restaurants. Let's start in Hamburg Germany with a restaurant called the roller coaster her there are several of these around the world but not in the US. Here's how it works. You place your order using a digital menu. The chat while your food is being prepared when it's completed the player goes onto one of seventeen lifts where moves on rails and travels throughout the restaurant ending up in front of you. The same happens for others at your table. The restaurant has won several awards but none of them for food. If you want to eat while moving and don't WanNA murder mystery train ride the head to dinner in the sky and event which has been held in forty countries including Las Vegas. When you arrive for dinner you're strapped into a seat at a table several tables tables with other diners in the whole thing sits on a platform which then lifted nearly fourteen stories in the air by a crane chefs serve food from a kitchen on the platform platform while you enjoy drinks and wine? There's even live music from a DJ or performers. I have no idea what it costs to dine on one but I suspect if you have to ask the question question. It's not likely you'll be dining in the friendly skies. Our next restaurant is Odin Warr in Toronto. When you come in the door you order some drinks. Thanks Peruse the menu and place your order. You are then lead into a dining room your lead because the dining room was pitch black. You can't see anything services versus provided by blind or sight impaired staff need to take a Whiz of several will guide you out and back in you can order board drinks and food and for the truly adventurous you could order the chef's choice. You'll have no idea what's going to landed in front of you. Dishes include filet Mignon Vegetable stir-fry shrimp risotto with mushrooms and garlic and much more a three course package costs forty four Canadian dollars. A glass of wine runs about eight fifty. McDonald's now comes up on our list. Here's a flying saucer restaurant in Roswell New Mexico. That's area fifty one territory in Bangkok. You could have dinner at the cabbage in condoms. The original idea for the restaurant was to promote family planning the restaurant guarantees that there will not make you pregnant. There's the black antra trying to New York th- includes black ants and many of its dishes along with other other multilegged creatures. I used to live in Milwaukee and there is a great place to bring out of town friends. It's called the safe house built around the spy thing. The place has winding passageways and lots of out of the way booze to plan your next mission. You'll never find the place unless someone tells you about it. There's only a sandwich board sign. I now front the reads. International Exports Limited inside the doors a desk with the person behind it. You'll need to know the password to get in or go through a series of tests to find out if you're a friendly spy. Yes I know the password but no I'm not going to tell you now. We're going to end with the. Taiwan restaurant called the modern toilet as you've no doubt guest. This is a bathroom themed restaurant. Toront- imagine eating swirled ice cream from a miniature toilet or order a third sub sandwich help out a nice cup of diarrhea cocoa. Food food is served a miniature toilets urinals or whatever bathroom items seem to match the dish personally. I think a great addition to the new would be a hot brown so now when it comes comes to eccentric restaurants. You're smart cookie. Hungry Nashville is brought to you by out of my pocket reproductions of his copyrighted twenty nineteen by me. Jim grinstead you can listen to Hungary in Nashville on our website Hungary in Nashville dot com on apple podcasts Google play or wherever you get your podcast. Thanks for listening and may you eat well..

Nashville Hungary Odin Warr Las Vegas Bangkok New York Roswell New Mexico murder US Hamburg Toronto McDonald Jim grinstead Google International Exports Limited Milwaukee Germany Toront Taiwan
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

06:40 min | 1 year ago

"nashville" Discussed on Hungry In Nashville

"Say aren't you a smart cookie. The fact that you're listening to this program tells tells me that you're intelligent curious and ready to learn new things so take your seat with the rest of the class and let's get right to today's topic in the wine snob at the table turns up her nose at the cabernet. The self professed foodie complaints that the salad is too bitter. They may be obnoxious but they may be correct at least for their tastes they just might be super. Tasters super tasters or a portion of the population relation that tastes flavors more intensely than the rest of us super tasters make up around twenty five percent of the population and women are more likely to be super tasters than men around fifty percent or average tasters and the rest are non tasters. Those are people who experienced less flavor in food. It all comes down to your tongue in the number of taste buds on it. Those budge the home for taste receptor cells. Your regular run of the mill person has fifteen to thirty five bud into the six millimeter area the tongue super tasters have thirty to sixty and non tasters have fifteen or fewer super tasters can be a pain in the acid picky eaters. They typically don't like bitter foods and stay away from broccoli. Spinach brussels sprouts turnip some bitter greens when they encountered these foods they tend to add salt fat sugar to them and their tastes are all alike. Some won't like that others. Don't like sweets. Super tasters are less is likely to be smokers or overweight. Some super tasters don't like alcohol. The research shows that some some ways are super tasters. It has less has to do with their tastebuds and more the practice and experience they have in tasting wine when chefs are super tasters. It could be a problem for you a lot upscale restaurants don't put salt and pepper on the table believing that the food is left the kitchen properly season. If that chef has not a super taster in you are you'll likely you want salt and pepper if the chef doesn't like it. She should hold her tongue. Research suggests that most chefs are in the high end of medium. There are other downsides sides to being a super taster. They tend to eat fewer vegetables so they don't get those health benefits that also puts them at a higher risk for colon cancer. They have more salted or foods foods and that translates to a higher risk for heart disease. If your kid makes a fuss over some meals it probably has nothing to do with being a super taster or not. Children's taste buds grow less sensitive is age so later in life they may find and even embraced foods. They hated as a child at this point. You're probably probably wondering if you are a super taster not whether you are not depends largely on genetics but there's a test will help you figure it out and i'll put links to some of them. In the show notes votes they most often involved blue food coloring and having someone count the bumps on your tongue. You should do this with good friend and use mouthwash. We're we're told that most of tastes happens in the nose. So how does smell affects super tasters pretty much the same as everyone else smell is important but so is experience. If you're presented with food you've liked in the past. You're more likely to feel favorably about so now when it comes to being a super taster you're smart cookie. Hungry nashville is brought to you by out of my pocket. Productions <music> copyrighted twenty nineteen by me. Jim grinstead you can listen to hungary in nashville on our website hungry. Nashville dot com on apple podcast scuba play or wherever you get your podcast. Thanks for listening and may you eat. Well yeah yeah.

Nashville brussels Jim grinstead colon cancer hungary nashville twenty five percent fifty percent mill
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

04:49 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Come from Hamburg Germany? Well, not so much ground, beef shaped patties did originated Hamburg, but it was called the Hamburg steak and it came without a bun after that your guesses as good as anyone else's as to how hamburgers came into being, there's credible evidence that the Hamburg steak may have been served on a slice of bread there also reports of such thing being served around the same time in Boston in Chicago, there at least four other claims of where and win the hamburger was created. Now, the original was called Hamburg steak, we need to address the issue of steak burgers, those came about in about nineteen twenty and in the nineteen thirties, the steak burger debuted at stake in shakes first location in normal, Illinois. The burger was made up from strip from the T bone steak and sirloin. Most of us know hamburgers because of the Thura of fast food restaurants. That populate ways by the way, the industry doesn't. Like the term fast food it prefers quick service restaurants. I'm not sure who they think they're fooling. But there you are. But back to hamburgers worldwide informal eating out is about a one trillion dollar industry of which seventy five percent is fast food of that seventy five percent. Mcdonald's claims eleven percent that works out to about seventy five hamburgers sold every second in India, cow, meat does a Golder well, with a large portion of the population so you can walk into a McDonalds in India and get the McCurry pan a bread bowl filled with chicken curry in France. You can get a croak Magoo kind of like a croak, Madame around seventy one percent of all beef sold in America's for burgers. And there are an estimated fifty thousand burger joints in the US. The semi you want to make great burgers at home. There's a host of advice on how to do it a great burger starts with great meat. And the recommendation is for eighty percent meat to twenty percent fat go at any leaner than that. And the burger just won't hold together when it comes to seasonings simply salt and pepper seems to be the favourite, soap you should probably stick with that. There are different ways you could make a petty, mostly you grab a chunk of hamburger and flatten it, but don't pack too tightly or it'll be tough. Once you've made the Patty's some advise that you pop them in the fridge for at least fifteen minutes or so, to firm them up. Then there's the question of the dimple, the thinking is that if you use your thumb to press down in the center of the burger creating a dimple than the burger won't rise so much that you can't put all the other stuff on top. When it's time to cook, get a pan. Scorching hot cast iron seems to be the favourite, then dropped the patties into it, then leave them alone. Don't. Press on them. Don't look underneath just give them time to Brown and get a nice crust. When you've got that flipped him over and cook them to your desired level of done this. Now, if you wanna diner hamburger, you should forget nearly everything I just told you when you're ready to make your burgers, roll the meat into little balls drop those into your scorching hot Skillet with butter and garlic than press them down with your spatula, get a really solid crust on them and flip them over regardless of the method. If you wanna cheeseburger, and who wouldn't put the cheese on when you flip the burger, then covered with the stainless steel bowl trap to heat. The cheese will go all melting. So now when it comes to hamburgers, you're a smart cookie.

Hamburg Nashville Germany Illinois US Brown India Golder McDonalds Jim Grinstead Google Magoo Hungary Boston Mcdonald McCurry Madame America Chicago
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

08:03 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Hi, welcome to hungry. Nashville may I take your order. This is the. This is. So you want to go to culinary school, so you can be the next food network star, fat chance Bucko as today's guests will tell you culinary school gives you some basic skills. But where you really learn to cook in the kitchen where you'll put in lots of hours for mediocre pay just to learn from that chef, but you're not done yet. You need to go. Learn under another chef then another, then maybe you could advance the head chef after a few years of that. You may be qualified to open your own restaurant or catering business. My name is Dr Paul Brennan, on the director of the reindeer Rayburn school of culinary arts. Hostile tourism management here at Nashville state community college in Nashville, Tennessee, in addition to a boatload of experience in a PHD Paul has quite the alphabet behind his name. He's a w CMC master chef a certified executive chef and has been certified by the American cool Inari association. He recently was as. Asked by food network do participate at a competition. He hasn't decided yet, he believes those who will succeed are those who are disciplined enough to do the job and don't make excuses for being late or not finishing their work on time as he says the show will still go on detail oriented, extremely Dettori detail, oriented dedicated driven not afraid to work were an industry that, you know, there is a place for everyone in it. Pending on how much money you wanna make kind of drive you towards what's end to go into, if you to work Monday to Friday, seven to three, no nights. No weekends. No holidays. There's a place for you. Are you gonna make the same amount of money who someone who's running the largest hotel in that city? Not even in the same ballpark, usually to get to get paid. Well as cook you need to go into the places that make money, the more money, the facility makes in the food side. Traditionally, hopefully the better you'll get paid usually nightshift pays better than day shift because dinner cost more than breakfast. So, you know, really all depends on quality life in same respect. There is a place for everyone. But this industry is not for everyone. A lot of people come in not realizing what it is. Even if you're considering culinary school, I recommend, go get a part time job and business I because it's not as now what you see on television, that's TV. I related to and parents come in and students come in, you know, like, well, I want to do this. I Mike have you ever been to a restaurant had to wait in the line? And I go, what's the longest wait all couple of hours downtown. I now magin you're the cook in the kitchen. You gotta make all the food for those people that are waiting in line, and it gives them a different perspective. It's almost like being a construction worker. It's hot days are long. You're lifting your polling. There's no such thing as I'm showing up wait around calling out sick. The show doesn't the show goes on, whether you're there or not. So you need to make sure you're there to be able to keep your job, so you have your certificate or degree, lots of experience and finally ready for the big time with all the fame and money that goes with it to make a hundred thousand dollars a year as shot if you're the equivalent of a Tennessee titans football player, the average cook and Nashville is only making around fourteen dollars an hour. The best cooks, the Nashville are probably when you're making on nineteen dollars an hour, a lot of people. I think that they're gonna come to our industry and make a lot of money you can but not in the beginning, it takes time and dedication, it's learning craft even when students come to culinary school. We try to instill in them as we go through the process with them when you come out you're going to be a qualified line cook, not a chef yet. Chefs title, you earn and it takes time to earn it culinary school's gonna give the students Dacian where they come out. They'll have a good skill set. We'll be qualified to going to be a line cook to run the kitchen, you need to know how to work all the stations, plus human resources, fuss profit and loss statements, scheduling marketing, you know, there's a lot of components that you learn as you go through the career that you don't get in school in school will talk about a profit and loss statement when you get out into the business, you're really using real money and real profits in real office. So. So it just takes time and experience. If you don't have the time if you don't have the time in or the experience, chances are you'll get terminated pretty quick because owners are owners own restaurants to make money not to lose money. And if you're losing money for them, you're not gonna have a job very long. Okay. You're not going to get rich. But you'll get a chance to be creative. Right. Recipes and show, the chef what you can do everything. Here's follow the recipe culinary school, in my opinion is very, very much should be in a box. We're teaching how to cut how to saute how to grill to rose things properly, as they get out and get exposed to the different foods, the different cultures two different restaurants, though. Start creating a Rolodex. And that's when I start getting creative on it come to culinary school autumn, think they're creative, but they haven't learned the essence behind how different herbs worked together how this when seasonings react to each other one, you put dry seasons in Chile, proper chilly, from Texas, that win the world championships, tell you, it's a three stage to beginning the middle and right before. Serve at. It doesn't all go into beginning, you know, it's just having to get out there and see it and understand it. And then in time, they'll get creative, I even after with my instructors got to remind them culinary school has nothing to do with creativity. And it's nothing against the students it's just they don't know enough yet some of the stuff like kitchen finals, this week, some of the stuff my instructors will taste if they let the students get creative. You never know you know, we joke all the time from people and can I count one coming come have lunch at the school got ETA's with the Fs and the only way, you know, it's an as the taste and the only new way. No, it's an F is to tasted that he can't spit it out in front of the student. Either way. In addition to knife skills, and basic techniques to instructors, also train the students palette. You don't train a palette you develop it as you grow. I'm it's kind of, like thinking of baby when a baby comes in the world, everything's brand new. So as a as a child grows through Atta leci- in adulthood, they start to see things understand things. Able to decipher. It's the same way with the power. Their palate will grow as they grow the more things they become exposed to the more. They're polit will be used to when we get students and culinary school. They usually have pretty limited palettes because if they're coming out of high school, the probably creature habit. You know, I like cheese pizza or Iowa. No can't cheese on broccoli kind of thing. So when they get out into the industry, you know, as they hopefully go around and work in different cultures in different cities, in different countries, they're exposed to more and more things. And that's how they developed their pallet, if they pretty much stay in one area and work in one kind of restaurant, that's all that's all they're gonna know, but the more they can get out. See tastes. Eat smell feel go to the farm. Try tomato right off the plant verse go into a grocery store at having tomato. It's a completely different experience. There's also another thing that's crucial to being a success in the food business. And when we come back, you'll hear all about it. Doing

Nashville reindeer Rayburn school of cul line cook Bucko Dr Paul Brennan Tennessee titans CMC Chile Tennessee Mike Inari association director executive Iowa Texas hundred thousand dollars fourteen dollars nineteen dollars
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

05:33 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Hi, welcome to Hungary Nashville may I take your order. The goal of this podcast is to introduce you to the people you rarely get to meet, but are important to putting food on your table. The farm is where it all begins today. You'll meet a man who has run bottom few farm in Portland to see for nearly sixty years around two thousand seven he began growing strawberries and rather than harvest his own crop. He opted to let customers pick their own. I'm Ralph cook. Eighty years old been here, all Malala in farming like Idi other business. Things changed a lot over fifty years. He told us the story of what changes he had to make while we were in the bottom view farm restaurant. Well, I was in the dairy business. I I've worked ten years for the post office in Portland and tried to get on gray Dave for years and couldn't follow the agreed that me on in nineteen fifty eight oh sixty nineteen sixty day got on grey day. And then we mill the two thousand and seven. And we sold that part of the farm, and was already doing what we're doing here as just Massana nigh. So we thought it was best maybe to get rid of their in devote, all of our time, this, and the tobacco buyout come along about that time. We got out of that. So I don't know what year we started raising strawberries, but had strawberries, and apples and peaches and blackberries, and blueberries, and we've kinda put a restaurant together here on the farm, and we do weddings and birthday parties. And this kind of stay busy being dairy farmer has its own problems animals need to be fed milked intended, all day, long rain or shine. The techniques used for growing strawberries are skills that must be learned. I went to strawberry association meeting and an Arkansas couple three times to try to learn as much as I could. Could about the strawberries and a meta Mamba naming Jim Goodson from Damascus Arkansas, and he was really helpful. I mean sometimes when you start doing something people view us competitive, and I don't tell you very much. But him being an Arkansas man Tennessee, it didn't seem to matter with him. And, and I don't well I could ever made it without him or not. He really helped me a lot. Ralph said, one of the most important things he learned was which varieties of strawberries to grow stay with Chandler, strawberries. He said, the we never have tried any other variety till this year. We put out some sweet Charles and some camera Rosa's. But you'll wives, he said, the if you're going to try to make money out of them, you need to stick with channels, and that was probably the best advice he ever gave me not be tinkering around with little Bill thing, once the berries are ripe to have to sell quickly, or they will go bad for Ralph surplus berries. Go to nearby nursing homes or those in need farmer in another state had a different idea. He loaded up his truck with. Surplus berries and headed for Portland where he planned to sell them. Cheap server years ago was confronted with strawberries coming from another state year that they had a abundant supply, and they was going to be cheap after the got the Portland, Tennessee. And they said, what are you going to do? Are you going to try to compete with the price? And I said, I can't compete with the price, but I can compete with the taste if you want something good. They, you got gotta stay away from that. If you don't care what you eaten than just go buy something cheap. Ralph has four acres of strawberries that will soon open for pickers to get to this point. He started last year. The type strawberries, we raise, that's, that's the bad part Rutter. It. They're just a one year deal. We set us the last week in September, and then we'll use most of the time, we'll start picking around the twenty fifth of April, which is up Minna days away. And sometimes we have picked strawberries for six weeks. Strawberry is depends on the weather. They don't like real hot weather. Once it gets ninety something degrees. It really makes it hard on them and that'll help them long round the first June, maybe even sooner causes a predict a ninety five year in a day, at the then this soon as though we get rid of the plants work ground and start all over give. Sometimes he'll double crop. The strawberry fields at simply planning another crop. Once the strawberry season is done every few years. He'll move as entire strawberry operation to different land and its place. Ralph. Oh, girl pumpkins, or other things such techniques. Help improve yield and that makes for a good year like this one on notice to well of this morning, a next seven days is still pretty good weather wise, one year. We had a bad freeze. Eighteenth day of April, killed nearly over things. So I've always had the falen if I can get by the fifteenth. I'm pretty good shape and. Looks like now the weather's good though the fifteen. So maybe it'll be good. University

Ralph cook Jim Goodson Portland strawberry association Hungary Nashville Arkansas Chandler Charles Dave Damascus Rosa Bill one year sixty nineteen sixty day ninety five year Eighty years twenty fifth fifty years
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

05:55 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Hi, welcome to Hungary in Nashville may I take your order. Imagine that you own a distillery and your Brevard is well known and highly respected, a few months ago you released a four year old bourbon and the critics loved it. And that's your problem that a man Ford is high. But you don't have casts a four year old bourbon lying around. It takes time to age when you wanna make money now while demand is at its peak. What do you do? You call today's guest, Jeff hop. Maier-witt Brindamour here in Nashville, Brindamour, which means to toast in Italian really started out as an advisory firm for mergers and acquisitions and the adult beverage base covering wine, spirits distributors. Beer, things like that continues to do that, as well as providing Boca spirits around the globe to different brand owners that we work with sourcing is the business of coming up with spirits tailored to someone's needs. It may be a distillery. That's just starting. Out won't have its own product to sell for several years, or an established to still read that needs more of a specific type of spirit today, we're going to talk mostly about bourbon whiskey, because it's their main business, but Brindamour also sources to Keila Irish whiskey scotch and rum, primarily spirits at benefit from aging. I think they're two elements to the business. One is strategic sourcing, the material and the other is just giving good advice. That's it, where it were a connector, connecting lots of people for lots of the right reasons. I gave the elevator pitch. And I was at a hedge fund or something like that. I would say, we're merger and acquisition group that also does strategic sourcing. The bourbon is up so crazy right now because of the marketplace so that takes a lot of it. And it took a lot of time in focus from us, and it's really easy to close, you know, because he bite me selling and do it in the day doing minutes, the emanate transactions take time to do diligence, and build presentations, and find the right parties on stuff. So I think it's really fun and really cool to be able to deliver on people's dreams. And so when you're able to put together some of those transactions introduce people to the right people can we're not a Bank. We're not a lawyer. We don't you have to go get your own lawyer and get your do your things, but we help and set it up did Kentucky owl which was a big brand, and to be able to deliver to Dixon deadman and his family. The check that they ended up getting at the end and the excitement. And the things they did with it, or, you know, watch some of these families that are risked, everything to get to where they are. Then to be able to just see them pay off the Goma guide. I just paid off my house, or I did this. And I did this is just the best feeling in the world. So that, that to me is, you know, what makes a really fun. Of course. None of that can happen without a marketplace. And like a real estate agent, Jeff helps bring buyers and sellers together. But we generally know what's out there, the sellers, come to us, and say, I've got X could you find a buyer for mayor? Do you know somebody that would take this? And then we reach out to some people that we know are looking for, like, we know today, one of the top three liquor companies in the world is looking for seven hundred thirty barrels of three year old with a specific mash, Bill and it has to be. Five years old by certain month and year to fit into their program. So we get that specific in it, and that kind of gives us a hunting license to put the pieces together and make them work, but on any given day, probably have access to a various ages in various bourbons probably twelve to twelve thousand barrels. I it's not necessarily an our inventory. But we know where it's at you may have heard some words in there that aren't familiar to you. So I'll take a moment to explain a mash Bill is the permitted mix of grains, that will be used to make whisky grains are typically corn ri- weed or barley mixed different combinations. And percentages. The filtered mash is what's used to create the whisky, a Rick houses, where the barreled whiskey is stored the buildings allow air to flow through so barrels get cold in the winter and hot in the summer. The temperature changes move. The whiskey in and out of the wood giving the whiskey. It's color. And flavor timing is also a factor. If a distillery wants to release four year old whiskey, but it doesn't have enough, the whiskey it needs to buy must not only be four years old. But it was crossed that Mark on a specific day or month so it can be mixed with its own stock, as you can imagine the more specific request the higher the price tends on the mash, Bill and the age in which you're looking for. So if you're looking for twelve year old bourbon today could be six thousand dollars a barrel. If you're looking for new make it could be. Sudden under the nine hundred depending on Nashville's. Jeff

Nashville Jeff hop Bill Brindamour Hungary Ford Brevard Goma Kentucky Mark Dixon four year seven hundred thirty barrels twelve thousand barrels six thousand dollars twelve year Five years four years three year