doughnut

Listen to us talk about Landon’s vocal fry, breakfast foods, mall pretzels, Landon’s haircut, donuts, thunderstorms, Mystic Realms, The Silmarillion, Game of Thrones, new MCU announcements, fantasy maps, Stranger Things, and The Boys. Starring David Parker, Landon Browning, and Mick Parker.

Recorded July 30^th, 2022.

Episode Source Material: 

• Best Places - Donut Data Set
• Home / Rankings / Top Donut Cities
• A Dozen Things You Didn't Know About Dunkin' | Dunkin'
• The Salvation Army USA Blog - The Salvation Army Celebrates National Donut Day!
• National Donut Day
• Doughnut Girls: The Women Who Fried Donuts and Dodged Bombs on the Front Lines of World War I - World War I Centennial.
• Donut Day History - The Salvation Army Metropolitan Division
• The Women Who Fried Donuts and Dodged Bombs on the Front Lines of WWI

As we look forward to a more just, equitable future can we shift our economic model away from merely continual growth to incorporate both a social foundation for all peoples as well as an ecological ceiling? 

British Economist Kate Raworth has created Doughnut Economics as this future looking model, now being adopted in progressive cities around the globe.

Some basil and some chicken take these doughnuts to the ext level! 

You can find the recipe on the website here: http://doggydessertchef.com/2017/02/01/tomato-basil-chicken-donuts/

Join other chefs and show off your baked treats and cute pups on our facebook page https://www.facebook.com/groups/treatyourdog

Leave us a message and it could be used on a future podcast 480-4422-DOG.

Happy Baking!
#treatyourdogpodcast

I'm sure these delicious doughnuts will become your dogs new favorite treat.  

You can find the recipe on the website here: http://doggydessertchef.com/2016/09/21/blueberry-basil-donuts/

Join other chefs and show off your baked treats and cute pups on our facebook page https://www.facebook.com/groups/treatyourdog

Leave us a message and it could be used on a future podcast 480-4422-DOG.

Happy Baking! #treatyourdogpodcast

Catch Troy Neal of The Doughnut Project, where we talk about going from bartending to opening a doughnut shop, annoying Yelp sales calls, confusing marriage proposals, and the age-old debate of doughnut vs donut.

Katherine Sprung goes through the good, bad, and ugly online ratings and reviews of guest business owners in the food and beverage industry, in an open conversation. Expect honesty, comedy, and insight into the world of hospitality and it's customers. 

Katherine Sprung, a 5 year business owner in the food industry, with 4 additional years of hospitality experience, working in restaurants and bars, invites a guest on the show, to go through their  Yelp/Google/online reviews, discuss customer interactions, what it's like to be a business owner, and everything in between. 

Bob Edwards uncovers how drug makers are lobbying Congress to roll back progress on closing the infamous drug coverage gap and the toll high drug costs have on older Americans.

AARP's Nancy LeaMond joins Bob to pay tribute to Aretha Franklin and shares the story behind the Queen of Soul's original recording for AARP.

Filmmaker Demetris Campbell started shooting with the fabled Fisher-Price PixelVision 2000, an early video camcorder that recorded onto audio cassette tapes. Then his wife got him shooting for her wedding clients. Now Demetris runs Doughnut Media and has gathered a slew of clients. His social videos are top-notch. Check out their Vimeo page or pop over to jordanbrady.com and be happy. We also chat about diversity in filmmaking and creating one's own opportunities, a subject near and dear to my heart.

Enjoy.

Jordan

Buy my book, Commercial Directing Voodoo, and step up your filmmaking game. Next Commercial Directing Bootcamp is August 25th in Los Angeles. Limit 20. Plan your summer now!

Filmmaker Demetris Campbell started shooting with the fabled Fisher-Price PixelVision 2000, an early video camcorder that recorded onto audio cassette tapes. Then his wife got him shooting for her wedding clients. Now Demetris runs Doughnut Media and has gathered a slew of clients. His social videos are top-notch. Check out their Vimeo page or pop over to jordanbrady.com and be happy. We also chat about diversity in filmmaking and creating one's own opportunities, a subject near and dear to my heart.

Enjoy.

Jordan

Buy my book, Commercial Directing Voodoo, and step up your filmmaking game. Next Commercial Directing Bootcamp is August 25th in Los Angeles. Limit 20. Plan your summer now!

What's a doughnut got to do with the future of economics? My guest on the podcast today is Kate Raworth and her doughnut model is making big waves among economists, politicians and policy makers.

Kate is a renegade economist who focuses on exploring the economic mindset needed to address the 21st century’s social and ecological challenges. She's the creator of the Doughnut of social and planetary boundaries. As you'll hear in this episode, it's a simple but important way to think about balancing economic prosperity with available planetary resources.

Kate's a Senior Visiting Research Associate at Oxford University’s Environmental Change Institute, where she teaches on the Masters in Environmental Change and Management. She is also a Senior Associate at the Cambridge Institute for Sustainability Leadership.

Her internationally acclaimed idea of Doughnut Economics has been widely influential amongst sustainable development thinkers, progressive businesses and political activists, and she has presented it to audiences ranging from the UN General Assembly to the Occupy movement. And today, she presents the Doughnut to listeners of Informed Choice Radio.

Her new book, Doughnut Economics: Seven Ways to Think Like a 21st Century Economist, was published in the UK and US earlier this month. It's also being translated into Italian, German, Spanish, Portuguese, Dutch and Japanese.

Over the past 20 years, Kate’s career has taken her from working with micro-entrepreneurs in the villages of Zanzibar to co-authoring the Human Development Report for UNDP in New York, followed by a decade as Senior Researcher at Oxfam.

She holds a first class degree in Politics, Philosophy and Economics, and an Masters in Economics for Development, both from Oxford University.

She is a member of the Club of Rome and serves on several advisory boards, including the Stockholm School of Economics’ Global Challenges programme, the University of Surrey’s Centre for the Understanding of Sustainable Prosperity, and Oxford University’s Environmental Change Institute.

I really enjoyed this conversation with Kate, so much so that it inspired me to read Doughnut Economics in full and gain a better understanding of the arguments in the book.

Some questions I ask:

-Could you start by defining Doughnut Economics? It's a fantastic name for a book, but what's it mean?

-Why are economists, and the traditional economic model, why is that so obsessed with maintaining the equilibrium?

-What are some of the ways in which mainstream economics have led us astray to date?

-How do we get to a place where the practice of economics respects social and planetary boundaries? Does that require a complete revolution or is something we can achieve through a gentle evolution?

-Do you think it will be a case of a combination of individual changes to lifestyle, to behaviour and then some big progressive leaps forward from politicians, governments and sort led at the top?

Thank you for listening!

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Donut Work. Or is it doughnut? When they're this great, who cares? Meet Matt Rohdie of Carpe Donut. How does a former social worker end up in the donut business? Is Matt Rohdie a Shokunin of donuts? I believe so.

When starting Carpe Donut, Matt set out to make one food, using the best ingredients, and to make it really well. He wanted to create a comfort food, not necessarily uber-healthy but one every person enjoys. A treat! It came down to fries or donuts. Aren't we thankful he chose the latter because to me, Carpe Donut is head and shoulders above the rest.

In this episode we learn Matt's story of how he got his first machine, how he developed his recipe, how long it took, and what sets his donuts apart from others. An important consideration for an increasingly competitive market. Did you know most donut shops use commercial batters with stabilizers? I didn't. Carpe Donuts are 85% organic, natural, additive-free. A warm, apple cider Carpe Donut covered in cinnamon sugar alongside a hot coffee is a great thing indeed. I'm about to devour one in the picture!

I met Matt at the Tom Tom Food Business Summit and what he had to say about running a small business was so important I knew I must have him on the podcast so he could share his knowledge. One piece of advice: having only a brick and mortar store is passé. In a market where everybody and their mother is considering a food business you've got to get creative. Figure out other revenue streams. Streams like selling wholesale and doing corporate events and weddings.

Carpe Donut's 700-square-foot store is great, but it's his food truck and his wholesale business that keep him solvent, helping him expand. You can find frozen Carpe Donuts at about 100 grocery stores and distributors including Local Food Hub and Whole Foods. Just rewarm and you get 90% of what you experience in his shop.

Another avenue stream that's increasingly important to food businesses are weddings, corporate events, and graduations. Big gatherings where folks eat. An entire industry has exploded in the Charlottesville area because of our wealth of wineries, bucolic vistas, and places to stay. People want to gather and eat. What does it mean for us in the future? What can we expect? In the meantime, Matt's mobile donut truck can bring the goodness to you wherever your event takes place. Its built-in machine creates 300 donuts an hour if you run it at full speed so he can serve 3000 people in a few hours. Or just me when I'm edacious.

Another important aspect is providing the customer with requested items. Matt now offers lemonade, hibiscus ginger iced tea, Vietnamese coffee, churros, and King Cakes all because customers requested them for their special event. Playing around with different ideas, trying things out, and providing the best possible experience for your customer is not only fun, but keeps you successful.

What's the difference between yeast and cake donuts? I thought Carpe was a cake, but it is in fact, a hybrid. Apple cider is mixed into the batter and acts like applesauce in cake batter. The crumb is light and open, very springy, not dense like a typical cake donut.

What food movie influenced him the most? What children's book series continually reminds him of the many rewards of running a family-owned business? You might be surprised. It's one I consider the finest example of food writing. What is his approach to training new employees, and why is it important for him to employ artists and musicians? What food trick does he use to keep his donut batter at the right consistency? Listen to find out.

I learned so much about the ever-changing food landscape in this area, why percolated coffee is supreme to drip, the ambiguities of gluten-free sensitivity, the importance of zero food waste, and the horrors of Roundup on our wheat. Great talk from a great guy. Enjoy! Then go get yourself a donut!

SHOW NOTES – Links to resources talked about during the podcast:

• The Charlottesville 29 Restaurant Auctions - Every dollar you bid goes toward four meals for our area's hungry. TODAY IS THE LAST DAY TO BID for the chance to win a once-in-a-lifetime culinary experience!
• Rice, Noodle, Fish - Deep Travels Through Japan's Food Culture - Matt Goulding travels the country and explores chefs who dedicate their lives to Shokunin or the practice of doing one food and doing it to perfection. My vote for the best food writing of 2015 and a finalist in the 2016 IACP Awards. Incredible piece of work.
• THE DOUGHNUTS (from the Chicago Public Library Collection), 1963, Weston Woods - Remember this classic? I swear I saw this film every summer as a kid. Homer Price is left to run the local doughnut machine. Hilarity ensues.

This episode is sponsored by In A Flash Laser Engraving.

General Motors CEO Mary Barra fires 15 employees in the wake of the recall investigation results.  Sprint and T-Mobile are looking to hook up, pending Uncle Sam’s approval.  Plus we celebrate National Doughnut Day.