The Red Eye Report is a world news podcast the focuses on anti democratic nations attempting to subvert western ideals and destroy world economies by debasing the United States dollar as the worlds reserve currency. If Communism, Socialism, or Fascism is the device, and the destruction of western Democracy and Freedom are the intent. The Red Eye Report will be watching, to bring you the news not being covered in the main stream.
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Hosted by Jaime Schick and Matthew Britt. Jaime and Matt are both Assistant Professors at Johnson & Wales University and both hold Master’s Degrees in Education and certifications from the American Culinary Federation.
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Grade A Nation is what podcasts are meant to be: great conversations with great guests from all walks of life. We get to the bottom of discerning fact from fiction in a world that is sometimes seemingly filled with phonies and fakes. Topics are discussed with a quirky blend of humor and honesty. Hear from the interesting personalities of the day at their most unfiltered with compelling interviews. The podcast for folks that don't want to be pandered to or have their time wasted. A program pr ...
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Arete is a Greek word that essentially means “the fulfilment of one’s full potential”. Or as the famous Greek author Homer wrote, “where heroes gather to realise their full potential”. The Arete podcast is designed to showcase the careers of leading CEOs, Chairs and other successful senior leaders. Rather than a formal interview, this is a relaxed “fireside chat” style conversation, where Richard Triggs talks to the guest about their careers, key achievements, lessons learned along the way, ...
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Jaime and Matt connect with Made to Sustain founder, Kelly D'Amico to talk about why being more sustainable is easier than you think and what's stopping us from truly adopting this path as the norm.Culinary Now Podcast
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Jaime and Matt connect with Anchor Toffee owner Peter Kelly to talk all things toffee, the importance of support in starting a business and which candy bar excites the most seasoned candymaker.Culinary Now Podcast
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Jaime and Matt connect with editor and content guru, Mary King from Restaurant HQ to talk about starting your first restaurant, how to leverage your community and avoiding technology traps.Culinary Now Podcast
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Jaime and Matt connect with JWU alum Sam Burgess to help inspire new and upcoming graduates on how active listening and asking questions can lead to freedom in your career. Later in the episode, the chefs dive into how to serve to serve a great burger at your next summer cookout.Culinary Now Podcast
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Jaime and Matt connect with Kansas City BBQ Judge, Jeremy Houghton to talk all things BBQ. Brisket to burgers, the chefs cover it all and in perfect timing for the upcoming July 4th holiday.Culinary Now Podcast
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Jaime and Matt declare the summer BBQ season open for business.! The chefs debunk misconceptions on what belongs on the grill and lay out some backyard BBQ etiquette to ensure everyone does summer get togethers right. Later in the episode, the chef reveal upcoming Forge to Table giveaways happen throughout the summer so stayed tuned.…
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Jaime and Matt connect with JWU dean and secret econ guru, Jason Evans to talk about the California fast-food minimum wage increase and how that impacts the future of food.Culinary Now Podcast
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Matt connects with Asheville chef and James Beard winner, Katie Button to talk about finding success through inspiration, resilience and consistency.Culinary Now Podcast
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Matt connects with seafood evangelist Barton Seaver during the 2024 JWU FiT Symposium to talk all things fish, mentorship and cookbooks. This quick conversation results in a trip down memory lane and some "doing a podcast during a symposium" background noise.Culinary Now Podcast
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Jaime and Matt connect with global master chef Karl Guggenmos and JWU alum Michelle Tulloch to discuss their newest venture: The Golden Plate, a global gastronomic experience that offers unique culinary retreats off the beat and path, combining history, culture, nutrition and a sense of meaning through travel. All chefs will benefit from the wisdom…
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Jaime and Matt dive into the annual McCormick flavor forecast and talk about tamarind's versatility and why every emerging cook should have this in their pantry.Culinary Now Podcast
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Jaime and Matt connect with hot dog aficionado and JWU professor, Bill Lendway to talk about America's favorite sandwich. Later in the episode the chefs share personal stories of how hot dogs played a role in their childhood and a fun game of hot dog trivia!Culinary Now Podcast
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206 - Matthew Dowd - Co-Founder - Keystone Training Group by Richard TriggsRichard Triggs
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Jaime and Matt connect with chef Monica Glass to talk all things gluten-free, opening a new restaurant and what chefs look for in a stage.Culinary Now Podcast
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Jaime and Matt connect with World Association of Chef Societies managing director, Ragnar Fridriksson to talk about how the white comes with responsibilities to do good, grow your own skills and experience new places and flavorsCulinary Now Podcast
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Jaime and Matt answer holiday questions from listeners - some food - some, well otherCulinary Now Podcast
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Matt connects with JWU junior George Gonzalez to talk about what drives him to be the best. The chefs chat about what bugs and inspires them about the industry and how dining out as a chef has both pros and cons.Culinary Now Podcast
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China is buying American schools to teach their propaganda to American Children. Protest turn to riots out side Socialist Headquarters in Spain. Biden Administration sanctions the Sinaloa drug cartel's money laundering operation.Matthew Burgess
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In this episode, an update to the sunken Chinese nuclear submarine. China continues to crash its own economy, this time to interfere with Taiwans elections. Riots intensify in Bangladesh ahead of January elections. Brazil tries to strengthen it's fight against crime, and the United States is building a new nuclear bomb.…
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205 - Darren Godwell - Chief Executive Officer - i2i Global by Richard TriggsRichard Triggs
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204 - David Smith - Chair & CEO - Ceres Tag Ltd by Richard TriggsRichard Triggs
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This week on The Red Eye Report... A top TikTok Executive confesses that Americans' Private Personal Identifiable Information is being stored on servers in Beijing China. California Governor Gavin Newsom goes on a tour of China in the name of "climate change." Apple's CEO Tim Cook traveled to China in an attempt to regain $200 billion in lost marke…
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BRICS expands membership and will control over 83% of the world's oil production on January 1, 2024. India is sending an astronaut to the Moon. China has sailed it's most advanced ballistic nuclear submarine at the same time it sinks another nuclear submarine in it's own trap. All off that an more on this first episode of The Red Eye Report with Ma…
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Jaime and Matt sit down with Professor Jenn Pereira to talk and taste all things cider. In this episode, the chefs debunk the cider-making process, talk about different applications in the culinary/baking/pastry world and of course.. do a killer tasting.Culinary Now Podcast
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Jaime connects with pastry chef and momtrepreneur Jessica Lewis to talk all things plated desserts, taking your career in stages and of course.... Chicken and friggin waffles!Culinary Now Podcast
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Jaime and Matt connect with CKBK co-founder Matthew Cockerill and food journalist Felicity Cloake to talk about cookbook digitization, the importance of saving lost books and why print will never go out of style.Culinary Now Podcast
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Jaime and Matt review the 2022 film: The Menu to discuss whether it was a truly a thriller or perhaps a somewhat accurate satire. Spoiler Alert! the chefs discuss a lot of details about the movie, so watch it before you listen.Culinary Now Podcast
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Matt connects with University of Massachusetts Amherst Director of Culinary Excellence, Alexander Ong to talk about why the UMass culinary program has held the title of best campus dining in the U.S. six years running.Culinary Now Podcast
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The sky's the limit when it comes to aerospace, and ASX-listed Quickstep taking that literally. I spoke with Mark Burgess, MD and CEO, about the stellar growth the company has had in recent years, growing from a staff of 12 to 265 just on one manufacturing site alone.The company has diversified from being primarily focused on the international mili…
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Jaime and Matt connect with professor and chef, Rollie Wesen to talk about challenges in the American food system, how we went from malnutrition to obesity in less than a century and how supermarkets make you think you have variety in what we buy.Culinary Now Podcast
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Jaime and Matt connect with chef Chris Viaud to chat about why New Hampshire is becoming a more desirable food destination and how family is the key to truly finding joy in what you do.Culinary Now Podcast
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Matt travels to Kyoto Japan to connect with chef Thomas Frebel from Noma to talk about their recent pop up, the importance of Kaiseki cuisine and how it has shaped the modern tasting menu as well as what it takes to make it at one of the most influential restaurants in the world.Culinary Now Podcast
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Jaime and Matt connect with Danielle Carrino, pastry sous chef at Eleven Madison Park in NYC to talk all things plant-based in the world of three star Michelin pastries. Later in the episode, the chefs chat about the importance of being a sponge and buying in when working for the best.Culinary Now Podcast
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Jaime and Matt connect with Emma Rotondo and Griffin Valentine, two emerging culinary educators to talk about what they feel makes a great teacher in the kitchen. The chefs share stories about the misconceptions and fears of being a new teacher and how to overcome when taking on your first class.Culinary Now Podcast
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Jaime and Matt connect with master cheese maker and Mainer Allison Lakin to talk all things cheese. The chefs dive into Allison's story on taking the leap into cheesemaking and how changes in climate have direct impacts on the flavor of your favorite cheese. Later in the episode, Allison shares which cheese is leading the way in her growing empire …
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Jaime and Matt connect with the Queen of Flavor: Lasheeda Perry to talk about where to find inspiration in creating memorable dessert offerings for your guests. The chef's talk trends in the pastry world and how a little more schmoozing can help create long-lasting relationships within our industry.Culinary Now Podcast
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E182: Uniform of Youth -- Mystic Ventures from Crypto to Skin Care with MadeMan Jeremy Gardner!
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After moving out of the public eye for a bit, Jeremy Gardner stops by for a cool conversation. We cover his early years as an only child at tension with his parents for not listening and rebelling against authority; some of this might be attributable to being neurodivergent. Jeremy discusses how his time at the University of Michigan facilitated th…
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When you can contribute to improving the education and prospects of young people, you can sleep at night knowing that your work is worthwhile. This interview gives us a brief, behind-the-scenes look at the work of an organisation that’s doing fantastic work and changing lives at the point where it’s most critical. It’s a testament to what can happe…
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Jaime and Matt connect with Taylor and Ryleigh from Azuluna Foods; a ready to eat meal company that leverages a hub and spoke farming model to provide higher quality, more nutrient dense meals to talk sustainability and regenerative farming.Culinary Now Podcast
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E181: A Crypto Green Thumb? Environmentally Conscious Bitcoin Mining w/ William Szamosszegi!
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William Szamosszegi is the CEO and founder of Sazmining, a project that works with renewable energy hosting facilities in an attempt to provide sustainable powered mining rigs that can be used by individual investors interested in Bitcoin mining. For those concerned about the energy wastefulness and potential environmental harm presented by Bitcoin…
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E180: Personal Food as Medicine Plans? Talking Elo Health (not Electric Light Orchestra) w/ Ari Tulla!
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On this installment of Grade A Nation, Ari Tulla, the cofounder and CEO of nutrition service Elo checks in to talk about how better food choices are a core part of a strategy to achieve personal wellness and feeling healthier. Elo strives to give personalized nutrition products based on a collection of information about each member, as well as dire…
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Jaime and Matt connect with artisanal bread baker Richard Miscovich about his journey in the bread world as well as common misconceptions around baking bread and what makes the perfect loaf.Culinary Now Podcast
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E179: There's Goldbacks in Them Thar Hills! – Talking Physical Gold Money with Jeremy Cordon
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On this installment of Grade A Nation, Jeremy Cordon, the founder and CEO of Goldback Inc., joins the program. A Goldback is physical gold money that can be used in transactions small and large in several U.S. states. Jeremy discusses how his time at a Libertarian think tank shaped his views about precious metals, his prior work on a cryptocurrency…
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Jaime and Matt connect with Boston legend, chef Paul O'Connell to chat about how the neighborhood dive can pave the way for today's culinary trends. Later in the episode, the chefs reflect how the food experiences that impacted their lives and why prioritizing the pastry program is important.Culinary Now Podcast
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E178: Nothing Too Serious -- Painting from Miniature Las Vegas with artist Daniel Matthew York!
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On this installment of Grade A Nation, Chris Thomas chats with artist Dan York about his delusionism paintings. What is delusionism, you ask? The paintings are certainly unique; some folks will call them funny, others might call them provocative, while even a few others will potentially label them deranged nonsense. Dan wouldn’t have it any other w…
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E177: Turning a Negative into a Positive -- Interviewing 80s Music Stars with Robbie Burgess!
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Robbie Burgess lost his father and attempted to take his mind off the grief by starting an online music station. While struggling to make it financially viable, he wanted to press on and interview the musicians that made the 80s music so memorable to him with a podcast show. Robbie’s passion for music came about at a very early age. His parents spl…
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Jaime and Matt connect with JWU chefs Tim Brown and Joe Melanson to talk about their role in creating the Wildcat Food Rescue Club. The chefs talk food recovery and how repurposing meals created in culinary school kitchens can positively affect those who might suffer from food insecurity.Culinary Now Podcast
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Omnii is a collaboration between some of the most talented minds in the safety and fire protection industry. Listen in as Peter shares the story of the birth of the business and their rise to having a team of 56 people across the east coast of Australia, and with affiliates in the US, Canada, Chile and the UKUseful LinksOmnii website: omnii.com.au/…
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E176: A Teen Mom Triumphs Over Abuse and Divorce!
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Original Summary - On this installment of Grade A Nation, we have the opportunity to hear the amazing life story of Marie Mosley. Marie had a difficult childhood which led to rough circumstances in her teenage and adult years, but she was ultimately able to persevere. We discuss: -Her dad passing away from diabetes when she was five years old, livi…
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Jaime and Matt connect with Rhode Island food policy director, Julianne Stelmaszyk to discuss her role in making the state a leader in food policy. Later in the episode, the chefs discuss various opportunities for those looking to enter this emerging field.Culinary Now Podcast
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