37 Burst results for "nashville"

Tiny Spiders (MM #3833)

The Mason Minute

01:00 min | 8 hrs ago

Tiny Spiders (MM #3833)

"The mason minute. With Kevin mason for some reason here in Nashville, we have a lot of tiny spiders, and they can live anywhere from outside inside to on my automobile. I've got a teeny tiny spider that lives inside my rearview mirror on the left hand side of my car, the driver's mirror, and I'll go in and sweep out the spiderweb every couple of days when I go driving, and I park the car, come back in the next day, another small spider web going from the window or from the car body to the actual side view mirror. Now what's interesting is this has been going on all summer long. And I've driven to Indiana a couple of times. I've been through Kentucky a couple of times, and the spider, if it's the same one, keeps on living. I don't know much about tiny spiders and how long their life expectancy is. But at least one or maybe a bunch of baby spiders live inside the rearview mirror housing on the side of my car. I'm impressed by their ingenuity. The fact that they've been able to survive so long kind of funny how they find their place and live and go through their life trying to trap things to be able to survive in their little spider webs and no matter how big and mean I am. I come swipe them away. They just start back from scratch all over again and keep on living.

Kevin Mason Mason Nashville Indiana Kentucky
Tiny Spiders (MM #3833)

The Mason Minute

01:00 min | 8 hrs ago

Tiny Spiders (MM #3833)

"The mason minute. With Kevin mason for some reason here in Nashville, we have a lot of tiny spiders, and they can live anywhere from outside inside to on my automobile. I've got a teeny tiny spider that lives inside my rearview mirror on the left hand side of my car, the driver's mirror, and I'll go in and sweep out the spiderweb every couple of days when I go driving, and I park the car, come back in the next day, another small spider web going from the window or from the car body to the actual side view mirror. Now what's interesting is this has been going on all summer long. And I've driven to Indiana a couple of times. I've been through Kentucky a couple of times, and the spider, if it's the same one, keeps on living. I don't know much about tiny spiders and how long their life expectancy is. But at least one or maybe a bunch of baby spiders live inside the rearview mirror housing on the side of my car. I'm impressed by their ingenuity. The fact that they've been able to survive so long kind of funny how they find their place and live and go through their life trying to trap things to be able to survive in their little spider webs and no matter how big and mean I am. I come swipe them away. They just start back from scratch all over again and keep on living.

Mason Minute Kevin Mason Baby Boomers Life Culture Society Musings Mason Nashville Indiana Kentucky
Fresh update on "nashville" discussed on Build A Big Podcast - The Marketing Podcast For Podcasters

Build A Big Podcast - The Marketing Podcast For Podcasters

00:37 min | 17 hrs ago

Fresh update on "nashville" discussed on Build A Big Podcast - The Marketing Podcast For Podcasters

"To go to a regional wrestling event. Not every weekend. I don't know maybe every month or three weeks it wasn't the wwe. When i was a kid some ten years old nine hundred eighty two mid south wrestling. These guys were in mississippi. they were in georgia alabama. Tennessee it three or four states. They will wrestle indefinitely in tennessee. Big in nashville. Big and jackson tennessee big in memphis tennessee. And i will go to the fairgrounds till building called the sports arena and the sports arena. Maybe on a good day. I don't know eight hundred people not that many people but quite a bit the guys that we would see in the ring the promoters the valets that would bring the wrestlers in the wrestlers themselves they were arguably a lot more like you and i are people who are trying to build an audience. Make a name for themselves. Didn't they were superstars. The business of wrestling changed many of the guys that i watched when i was a kid. And let me give you a list of some of these guys. Andre the giant jerry lawler hulk hogan jimmy hart cocoa wear. These guys became superstars once they had broadcast media once they had wwf later wwe but they started out local. They started out regional. They built a skills so when the opportunity came when the business changed they were ready for them. You do not go from zero to a hundred. You go from zero to ten to twenty to thirty. Just like in school started kindergarten. Work your way up to high school college graduate school post grad. You cannot skip the step anyway. A friend of mine. Who's in the fight business. He asked me if i wanted to go to an independent wrestling event. Actually the very same place that i go onto when i was a kid so it's thirty five years later. I said yeah. I'll do it just for nostalgia. And as i was sitting there. I'm looking at it as an adult. Not a kid. I'm having those flashbacks to what i thought was happening. And now i know what's really happening. Plus my friend was in the business right. This is what occurred to me. These dudes are on the same side.

Wrestling Tennessee Mississippi Jimmy Hart Memphis Nashville Alabama Jerry Lawler Georgia Jackson Andre BIG
Amanda Little Asks, What Is the Future of Our Food?

Environment: NPR

02:00 min | 2 weeks ago

Amanda Little Asks, What Is the Future of Our Food?

"We have a growing global population. We have growing demand for meat. We also have decreasing arable land. We have increasingly brittle an antiquated food supply chains and all of this is combined with these increasing climate pressures and there has to be a new approach. This is journalist. Amanda little and like a lot of us. She's trying to make ethical food choices for herself. I live in nashville tennessee. Land of barbecues. I am a shark and charmed waters and has been very hard for me to remove meat from my diet. And that's just one reason. Why amanda wrote a book called the fate of food. It's an investigation into what needs to happen to prevent future food emergencies. The international panel on climate change has said that by mid century the world may reach a threshold of global warming beyond which current agricultural practices will no longer support large human civilizations. And i've committed to memory it's at actual quote from a twenty fourteen. Ipc report because it's just such a staggering statement. When you put it like this. Amanda like part of me is like oh my gosh. It's enough to want to turn off the radio and cry. But i don't want people to do that because you know you've spent all these years traveling and talking to people who are trying to fix it yeah. This is a deeply troubling story. How do you feed the world. This is a question that has propelled and troubled civilization for the better part of thirteen thousand years right. And you have one side saying let's go back to the way things were industrial farming screwed. Everything up you know we. We need to d- infant our food supply and go back to sort of pre industrial agriculture.

International Panel On Climate Amanda Nashville Tennessee IPC
Fresh update on "nashville" discussed on Build A Big Podcast - Marketing Podcast For Podcasters

Build A Big Podcast - Marketing Podcast For Podcasters

01:22 min | 17 hrs ago

Fresh update on "nashville" discussed on Build A Big Podcast - Marketing Podcast For Podcasters

"This is the audio version of my weekly newsletter which is also available that site. I'm going to go through these elements of the newsletter. One by one added a little more to it. Gave you some opinion that i can't always fit into the email. Addition i element is mystery. I had a great interview that i did this week. This is a guy who started the disney record label lyric street disney as in walt disney. They started in nashville label about twenty years ago. Rascal flatts should daisy. Those were just a couple of the big artists that they had on it. This guy was there and we were discussing. What makes somebody a superstar. Something that i mentioned and this is a rumor. I wanna say that. But i heard it from a person who had worked for z. Top and she was telling me as easy top story. She said that their manager his name was bill ham. You seen him mentioned if you've seen the recent z. Top documentary. He refused to do unplugged on mtv during the nineties. Mtv would bring in rock bands. They would hand them acoustic instruments instead of electric so an acoustic guitar and electric guitar. Cousteau base and seven electric bass and they basically play the same songs. There was some big hits to come out of it some big albums to come out of it. Nirvana ivana had huge unplugged album. Eric clapton probably the biggest hit with an acoustic rendition of leyla anyway. Ntv went to bill hand. They said we would love to have z. Z. top in for an unplugged album. He refused and here's the reason that he refused. He believed in mystery. He was one of these old school. Music business guys. I didn't put this in the newsletter but well after cds were established bill. Ham was still taking demos on cassette. He was one of those guys who didn't want to change. He saw how the music industry was. He liked it and he did what works for him that mystery. That was what made z. Z. top such a huge band in the eighties they had started in the seventies they were well established. They were doing pretty well but the eighties. If you think about early. Mtv around nineteen eighty-three. Gimme all your lovin sharp-dressed man. Legs in their music videos..

Bill Ham Disney MTV Nirvana Ivana Walt Disney Nashville Cousteau Leyla NTV Eric Clapton
Futbol Americas: The Impact of Pulisic's Absence With the USMNT

ESPN FC

02:01 min | 2 weeks ago

Futbol Americas: The Impact of Pulisic's Absence With the USMNT

"Pulisic despite clearing kobe protocols and training. Monday and tuesday in nashville did not travel to san salvador. He's gonna miss tonight's match as a result. Your member prolific announced. He tested positive for covert nineteen back on august eighteen then spent at least ten days in isolation so means he's staying back at the us camp in nashville to keep training ahead of sunday's qualifier against candidate. Here's from the coach. On the decision to leave pulisic behind we really didn't get to assess him In a proper way and seed his fitness levels the next couple of days. We'll be working with him to see you know to see exactly where he is. And we'll get a report when we get back you know are are more arguably our best. Best player can't participate. It's covert two weeks before he and he's out of Potential three games last played on august fourteenth in the premier league against crystal palace. Here we see a look at the. Us record without christian pulisic to be fair. They played a lot of games in recent memory without their star player. What's the impact specifically for the us. Her against greg called them their best player right debatable. It's i don't think it's debate. Christian pulisic is not only your best player he asks happens to be the symbol to all konkan calf for what is this new generation of stars. The man just want a championship title when you talk about the national team and how far they can go. The conversation starts and ends with christian pulisic so you don't have them for arguably the most important game of this atop the very first one because as we've seen in previous editions it doesn't matter what country you're if you start off on the wrong foot the us showed it lasts. Go around by losing. Well it puts you behind the eight ball. mexican dozen. Fourteen didn't get good results jamaica as setup that disastrous campaign and they went into the playoffs playing games so yes this is the ideal situation when your best player. Your symbol. The man who was the face of. Us soccer and the men's side can't play.

Pulisic Nashville San Salvador Christian Pulisic United States Crystal Palace Premier League Greg Jamaica Soccer
Are You Okay? (MM #3816)

The Mason Minute

01:00 min | 2 weeks ago

Are You Okay? (MM #3816)

"The NASA minute. With Kevin mason. When you've lived and worked all over the country and likewise have friends and connections all over the country, you often have people checking in to see if you're okay, when some kind of weather emergency hits in the area. Now, of course, about a week and a half, two weeks ago, when they had the floods about an hour west had a lot of people checking in, and that hit you, were you okay? Did you guys get flooded? No, it's okay, wave release about an hour west of us. They're not good, but we're doing just fine. Now, of course, with the remnants of hurricane Ida coming through, people again checking just to make sure because they hear about flooding in different parts of Tennessee, and if it's not a state you're familiar with, you're not quite sure where Nashville sits. You know it sits in the center and everybody always references on the national news or on local newscast wherever they are that it's near Nashville. Because Nashville is the city everybody knows about it never gets tiring having to answer those text messages or emails or phone calls, because that just means people care. And more than that, I'm thankful that we are okay. We've all got social media, but at the same time, there's nothing better than hearing it from the horse's mouth.

Mason Minute Kevin Mason Baby Boomers Life Culture Society Musings Hurricane Ida Nasa Nashville Tennessee
Are You Okay? (MM #3816)

The Mason Minute

01:00 min | 2 weeks ago

Are You Okay? (MM #3816)

"The NASA minute. With Kevin mason. When you've lived and worked all over the country and likewise have friends and connections all over the country, you often have people checking in to see if you're okay, when some kind of weather emergency hits in the area. Now, of course, about a week and a half, two weeks ago, when they had the floods about an hour west had a lot of people checking in, and that hit you, were you okay? Did you guys get flooded? No, it's okay, wave release about an hour west of us. They're not good, but we're doing just fine. Now, of course, with the remnants of hurricane Ida coming through, people again checking just to make sure because they hear about flooding in different parts of Tennessee, and if it's not a state you're familiar with, you're not quite sure where Nashville sits. You know it sits in the center and everybody always references on the national news or on local newscast wherever they are that it's near Nashville. Because Nashville is the city everybody knows about it never gets tiring having to answer those text messages or emails or phone calls, because that just means people care. And more than that, I'm thankful that we are okay. We've all got social media, but at the same time, there's nothing better than hearing it from the horse's mouth.

Mason Minute Kevin Mason Baby Boomers Life Culture Society Musings Hurricane Ida Nasa Nashville Tennessee
How to Run a Resilient Business With Marcus Buckingham

The EntreLeadership Podcast

02:01 min | 2 weeks ago

How to Run a Resilient Business With Marcus Buckingham

"Our first guest is marcus buckingham. He's a bestselling author in the world's most prominent researcher on strength and leadership at the adp research institute. And i sat down with him to talk about. Why building resilience on. Your team is so important to the success of your business in our second conversation. I talk with ramsey leader. Daniel ramsey our executive vice president of entree leadership. But how we do this ramsey solutions. How we create resilient teams so up. First my conversation with marcus around defining resilience for your team. All right marcus. It's so good to have you back on the podcast. How you been. i'm good. how the heck are you. Oh my goodness we're having a good time here in nashville. Last time i saw you was on the entree leadership summit stage Probably one of our both. I events back with real people and we had a great time. And you had this amazing talk about resilience that i want to dig into and you have a very different definition because your team. You guys have done so much research on this topic. And i want to hear from you. What is your definition of resilience resilience subject that is on. Everyone's mind at the moment isn't it. It's like how do we keep going in the face of everything that we're all facing. And so whether you call it stick to witness or whether you call it assistants we all on some level know intuitively that it means. Do you have the will to absorb everything that's hitting you and yet still keep contributing but we wanted to dive into more detail and actually find out. What are the components of this thing called resilience. So our definition of resilience was simply. It's a reactive frame of mind that enables you to withstand obstacles bounce back and give your best a reactive frame of mind that enables you to bounce back and give your best different engagement by the employee. Engagement engagement is a proactive frame of mind. That enables you to contribute your best. So it's a a proactive frame of mind on. What are you focused on. And what your strengths. That are in play in how you collaborate with others. That's what engagement is resilience is a very different thing. It's a reactive frame of mind.

Adp Research Institute Daniel Ramsey Marcus Buckingham Marcus Ramsey Nashville
Stolen Guns (MM #3809)

The Mason Minute

01:00 min | 3 weeks ago

Stolen Guns (MM #3809)

"The NASA minute. With Kevin mason. Like many communities our size, Nashville has a gun problem. But I think ours is a little unique, because our gun problem is guns being stolen. In fact, so far this year, 1152 guns, that's as of July 31st, have been stolen in Nashville, and the real problem nearly 60% of those, 691 guns this year have been stolen from automobiles. I've never heard of this stat before anywhere else but Nashville. And it's been going on for years every year the guns stolen from cars increases. Is this a problem with guns? Is this a problem with people in general? I don't understand why people would leave a gun in a car. A lot of these cars unlocked or left running or left with the keys inside. Again, something I don't understand. I have always locked my cars anything that people might want to steal. I've always taken away. I would think for sure, a gun would be the last thing you'd leave in a car, but a Nashville, it's a major problem.

Mason Minute Kevin Mason Baby Boomers Life Culture Society Musings Nashville Nasa
Stolen Guns (MM #3809)

The Mason Minute

01:00 min | 3 weeks ago

Stolen Guns (MM #3809)

"The NASA minute. With Kevin mason. Like many communities our size, Nashville has a gun problem. But I think ours is a little unique, because our gun problem is guns being stolen. In fact, so far this year, 1152 guns, that's as of July 31st, have been stolen in Nashville, and the real problem nearly 60% of those, 691 guns this year have been stolen from automobiles. I've never heard of this stat before anywhere else but Nashville. And it's been going on for years every year the guns stolen from cars increases. Is this a problem with guns? Is this a problem with people in general? I don't understand why people would leave a gun in a car. A lot of these cars unlocked or left running or left with the keys inside. Again, something I don't understand. I have always locked my cars anything that people might want to steal. I've always taken away. I would think for sure, a gun would be the last thing you'd leave in a car, but a Nashville, it's a major problem.

Mason Minute Kevin Mason Baby Boomers Life Culture Society Musings Nashville Nasa
Weekend Flooding (MM #3807)

The Mason Minute

01:00 min | 3 weeks ago

Weekend Flooding (MM #3807)

"The NASA minute. With Kevin mason. Saturday was a horrible day here in middle Tennessee, especially for the small communities of hurricane mills and waverley that fell under flash flood conditions, getting up to 15 inches of rain in less than 24 hour period, waverly, underwater. No wave release about 60 miles west of Nashville, somewhere I actually go once twice three times a year because they've got some street artists that do some projects over there and I've driven through waverly hang out in waverly gone by miss Loretta's hurricane mills ranch numerous times. I know the area well, I enjoyed the area. So far as the last count I heard 22 dead 20 plus still missing. And what's scary is, you couldn't see it coming. Yeah, we knew it was going to rain. We knew we were going to have storms. We knew there was potential for flash floods, but the stories you hear from the survivors are just scary how fast the waters rose. Something's going on. Is this part of climate change? Something has got to be done because I'll tell you what. It's a scary scary thought when your life can change, not just from a tornado or a hurricane, but immediately thanks to water.

Mason Minute Kevin Mason Baby Boomers Life Culture Society Musings Hurricane Mills Miss Loretta Waverley Nasa Tennessee Waverly Nashville Hurricane
Weekend Flooding (MM #3807)

The Mason Minute

01:00 min | 3 weeks ago

Weekend Flooding (MM #3807)

"The NASA minute. With Kevin mason. Saturday was a horrible day here in middle Tennessee, especially for the small communities of hurricane mills and waverley that fell under flash flood conditions, getting up to 15 inches of rain in less than 24 hour period, waverly, underwater. No wave release about 60 miles west of Nashville, somewhere I actually go once twice three times a year because they've got some street artists that do some projects over there and I've driven through waverly hang out in waverly gone by miss Loretta's hurricane mills ranch numerous times. I know the area well, I enjoyed the area. So far as the last count I heard 22 dead 20 plus still missing. And what's scary is, you couldn't see it coming. Yeah, we knew it was going to rain. We knew we were going to have storms. We knew there was potential for flash floods, but the stories you hear from the survivors are just scary how fast the waters rose. Something's going on. Is this part of climate change? Something has got to be done because I'll tell you what. It's a scary scary thought when your life can change, not just from a tornado or a hurricane, but immediately thanks to water.

Mason Minute Kevin Mason Baby Boomers Life Culture Society Musings Hurricane Mills Miss Loretta Waverley Nasa Tennessee Waverly Nashville Hurricane
Radio Host Phil Valentine Dies From COVID -- How Can People Say He Got What He Deserved?

Mike Gallagher Podcast

02:04 min | 3 weeks ago

Radio Host Phil Valentine Dies From COVID -- How Can People Say He Got What He Deserved?

"Kind of interesting to see the hypocrisy from a number of sides. I don't know i mean i i. I am the point where i'm so sick of watching. America argue about the best way to navigate through ovid and this delta variant. I'm so tired of of left versus right so tired of watching people sort of mock the deaths of men women. These are people who have some of the people who have died. Who are maybe high profile. Radio host phil philvalentine out of nashville. The new york. Times headline kovic skeptic. Phil valentine dies. Getting corona virus wonder how much enjoyment the new york. Times got out of advancing that story and phil. Valentine didn't have a position that wasn't mainstream it's mainstream to wonder about what the to ask a a ton of questions and to try to quit and detri- to indeed disbelieve the intentions of the the smart kids in the room telling us how to live our lives with cova. This is something the whole world is struggling with. This is not an american problem and ultimately we're going to have to make decisions about how to how to live with this thing and yes people who make a decision with their health. That's their decision but to see the mainstream media mocking people who have passed away after suffering a terrible death as a result of this awful virus is really really head snapping.

Phil Philvalentine Phil Valentine New York Nashville America Valentine Phil Cova
Don Everly, Half of the Rock 'n' Roll Everly Brothers, Dies at 84

Glenn Beck

00:14 sec | 3 weeks ago

Don Everly, Half of the Rock 'n' Roll Everly Brothers, Dies at 84

"He was a Nashville his home there. He died Saturday was once again 84 years old. His brother Phil passed way back in 2014, and he and his brother, one of the first acts inducted into the Rock and Roll Hall of Fame when it first opened up. Crank that up again, John Boy, I love

Nashville Roll Hall Of Fame Phil John Boy
Don Everly, of Harmonizing Rock 'N' Roll Duo the Everly Brothers, Dies at 84

WBZ Morning News

00:42 sec | 3 weeks ago

Don Everly, of Harmonizing Rock 'N' Roll Duo the Everly Brothers, Dies at 84

"Duo in the United States has died. Don Everly of The Everly Brothers has died. The duo had country rockets that impacted a generation of rock n roll music. In the late 19 fifties and sixties, the duo of Don and Phil drew upon their rural roots with their guitars and harmonies, including Bye Bye, Love. That and wake up little Susie were just two of their 19 top 40 hits. Phil died in 2014 at the age of 74 Don died over the weekend at his home in Nashville. At the age of 84 Sleep there is that Piper CBS

Don Everly Phil Drew The Everly Brothers DON United States Susie Phil Nashville Piper Cbs
Don Everly of Early Rock ‘N’ Roll Everly Brothers Dies at 84

Broncos Country Tonight

00:15 sec | 3 weeks ago

Don Everly of Early Rock ‘N’ Roll Everly Brothers Dies at 84

"Don Everly, Half the pioneering Everly Brothers whose hits like Wake Up, Little Susie, impacted the Generation of rock and roll, died at home in Nashville Saturday. According to his attorney and family spokesman Don was preceded in death by his brother Fill in 2014. Don Everly was

Don Everly Everly Brothers Little Susie Nashville DON
At Least 21 Dead, Dozens Missing in Tennessee Flash Floods

Balance of Nature

00:17 sec | 3 weeks ago

At Least 21 Dead, Dozens Missing in Tennessee Flash Floods

"President Biden promising to help Tennessee after flash floods hit the northern part of that state, at least 21 dead, dozens more missing, and Waverly, a small town about 60 miles each of Nashville. The flood wrecked homes and flipped cars. The commander in chief also sent his condolences to the families of those who

President Biden Tennessee Waverly Nashville
Don Everly, One-Half of the Pioneering Everly Brothers, Dies at 84

AP News Radio

00:44 sec | Last month

Don Everly, One-Half of the Pioneering Everly Brothers, Dies at 84

"Singer don Everly of the Everly brothers has died in Nashville Tennessee at the age of eighty four according to his attorney details were not given I'm marches are a letter with a look at his career the Everly brothers combined pop rock and country with distinctive harmonies for sound that influenced many groups who followed bye bye love was their first hit reaching number two in nineteen fifty seven the follow that up with the number one song wake up little Susie other Everly brothers hits include all I have to do is dream when will I be loved and Cathy's clown police broke up on stage in nineteen seventy three and did not reunite for ten years they were inducted into the rock and roll hall of fame as part of the first class in nineteen eighty six Phil Everly died in twenty fourteen

Don Everly Everly Brothers Nashville Tennessee Everly Susie Cathy Phil Everly
Slight Panic (MM #3801)

The Mason Minute

01:00 min | Last month

Slight Panic (MM #3801)

"The NASA minute. With Kevin mason yesterday I woke up in a slight panic. I woke up not feeling good. Let's put it that way. And I've had these feelings throughout the years kind of like a migraine but not a migraine. You wake up with a headache you wake up not feeling good feel like you might throw up. It's all my sinuses. They've been bothering me for years and we thought we'd get it knocked out with the outer gist but that never happened. But yesterday I woke up just not feeling right. Feeling a little off a little Spacey and then it hit me. Oh no could this be COVID? And I realized we're all going to have that panic when we feel something we're not used to because what we're going through right now for the record I don't think it was COVID because I'm feeling fine today. I didn't have a temperature but at the same time since I've been vaccinated I don't know what to expect if I do get COVID symptoms. I just had a bad day. I had a sign as day. The weather's been weird here in Nashville and we've had weather coming in and out and I just didn't feel good. I felt off. I think we're all going to have that panic now when we get sick. Could it be COVID? Could it be the big one? That's the scary part. What exactly do I feel? Normally I would think I would know what the answer is.

Kevin Mason Migraine Nasa Headache Spacey Nashville
"nashville" Discussed on The Promise

The Promise

01:35 min | 1 year 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

03:32 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 today. I want to tell you about fruitcakes but first you have to understand the Great Atlantic and Pacific Tea Company. You may be too a young to remember it. But they're a and P grocery stores were the first grocery chain and from Nineteen fifteen to nineteen seventy five. It was the largest grocery chain in the country. Entry hitting about sixteen thousand stores in the Nineteen Thirties. It was founded in eighteen fifty nine by George Gilman who rapidly opened a small chain retail tea Ian Coffee Stores in New York City and operated a national mail order business. The amp brand is as well known as starbucks is today and it started as a family. A business it's important so keep that in mind and yes. We're going to talk about fruitcakes but I I'm Jim grinstead and I'm hungry in Nashville. Let's see great. Atlantic and.

Nineteen Thirties Atlantic Nashville Pacific Tea Company Ian Coffee Stores Hungary George Gilman Jim grinstead starbucks New York City
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

09:32 min | 2 years 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 | 2 years 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 | 2 years 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 | 2 years 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 | 2 years 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 | 2 years 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

03:31 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"You can definitely try out any kind of nut butter that you want here, the all work, I just personally, really love the classic peanut butter chocolate combo. And the reason that we're using coconut oil here. Is that the CB needs to find with something that has a high fat content in order to help absorb into the body so you can actually add the CD to the chocolate, or you can add it later to the nut butter, because Nassar also high in healthy fats? Again is can go into really anything. So just you gotta figure out what you want incorporate to see the in like I mean for a cinnamon rolls. I can mix it in to the DOE. I could also mix it into the sugar that I put in the dough as well as the butter that spread on it, so that it can be incorporated. Five six different things into one dish versus just I just put it in the DOJ, and keep the, the sugar, and the butter, separate and keep that just regular generally the medium dosage for persons fifteen to thirty milligrams. So it's really not that much. It's like let's say quarter of a penny mic marinate with oil so that you could like 'cause meat I mean it does. Have fat, but it's you know, tough so that you could kinda let us sit and so can generate in the beats or do the same thing with vegetables, Brian them. And that's the way it incorporated. There's also different forms of CB that you can use. There's like tinctures which was made of alcohol. There's a CD isolate, which is pretty much pure extracted. There's no ham oils or TC NS, which is pure city and it comes to, like, crystal inform. You just sprinkle it on food. Yeah. It really is that simple. He does very well with that. But it can work elsewhere. In a recipe harvest is part of the lab cana- family, which grows its own crops, and processes them we have to farms in the area. There's one in the Lakers four caria, and then we've have just recently acquired, what is going to be in industry changing property with our plans for it, and it is, actually the largest farm, not just as far as hamper anything goes, but just the largest farm in the state of Tennessee, it's formerly known as grinder switch and about nineteen hundred acres. I believe it has been you. Used for everything from hunting expeditions to crop growing crops. Hay corn soy on and on. And we are going to turn it into the largest farm, and I think in the region, but our farms being lined up the way that they are. And with wear harvest is we are hoping to eventually turn this highway one hundred here in to the him. Highway Kentucky has the bourbon trill. We would like to have the ham highway where we, you know, have tours so people can meet here at harvest have some infused food, and drink. Get on a bus. Go out to the farm. See how it's grown go out to the production facility, which is in Centerville. See how it is produced into its various forms of consuming it, and then back here for, you know, some education class, maybe as more food and drink just I phone with a lot of fun. The fact that, you know, you're going to get a medical benefit on the other. End of while something great tasting, it's much more rewarding. And then just to see on everybody's faces as well. Hungry. Nashville is brought to you by out of my pocket. Productions this copyrighted twenty nineteen by me, Jim Grinstead, you can listen to hungry Nashville, on our website, hungry. Nashville dot com on apple podcasts Google play, or wherever you get your podcast. Our music is by Kevin McCloud. Thanks for listening and may. You eat well.

Lakers CB Nashville lab cana- family Nassar Kevin McCloud DOE TC NS DOJ Jim Grinstead Centerville Kentucky Google Tennessee nineteen hundred acres
"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