In this episode, Nancy Sommers discusses her new creative nonfiction article, “Things Left Behind,” in conversation with Signe Rousseau, Co-Chair of Gastronomica’s Editorial Collective. Nancy shares the personal story of sorting through the family keepsakes that her mother had meticulously preserved over the span of many decades. Recipes, menus, seating plans, accounts of household meals, drawings and diagrams and other ephemera – all classified, archived, and saved – come to new light against the backdrop of dementia. Nancy highlights the complex layers of remembering and forgetting, the surprises, and the unexpected gifts.

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It's episode 155 of The Cavalry! Andrew needs backup on wanting to be left alone when it comes to sending back food or not. Johnny needs backup on bringing kids flavors of toothpaste to adult toothpaste. Enjoy! Remember to subscribe to the Patreon for post-show banter. 

 Através de QR codes, a aplicação Biip permite aceder aos menus de estabelecimentos, fazer o pedido e pagar a conta em poucos segundos.

Os pagamentos podem ser feitos por MB Way ou com cartão bancário, com a opção também, de poder dividir a conta com amigos.

Através da App, os clientes podem também partilhar com os estabelecimentos a sua opinião sobre a experiência e deixar uma gratificação.  

Saiba mais sobre inovação e nova economia em supertoast.pt. 

 Através de QR codes, a aplicação Biip permite aceder aos menus de estabelecimentos, fazer o pedido e pagar a conta em poucos segundos.

Os pagamentos podem ser feitos por MB Way ou com cartão bancário, com a opção também, de poder dividir a conta com amigos.

Através da App, os clientes podem também partilhar com os estabelecimentos a sua opinião sobre a experiência e deixar uma gratificação.  

Saiba mais sobre inovação e nova economia em supertoast.pt. 

In this episode, I share the goals that we are going to accomplish together to spread awareness about a disease that nine out of ten people don't know they have.

The start of a new year is always a good time for restaurants to evaluate and update menus for profitability. But, as you'll hear in this episode, given inflation and rising overhead costs, it's best to build this task into your regular workflow, helping ensure your menu consistently meets expectations and desired margins. Menu management is one of Josh's favorite parts of the job. In this episode, he draws from his years of hands-on experience consulting with restaurant operators to share key takeaways. With more and more operators working IN their restaurants lately, it's important to remember to set aside adequate time to work ON your business.

For more factors to consider when adjusting menu prices in 2023, check out Luke's article "New Year, New Menu Prices."

And for more about restaurant menus, marketing, and profitable strategies for your restaurant check out our blog.

USBG Presents World Class Sponsored by Diageo 2022 US Bartender of the Year (say that three times fast) Jessi Pollak sits down with Greg and Sother to talk about low and no-ABV drinks, building jargon-free menus, and how great the Twin Cities are (shhh, don’t tell anybody). Plus, a fifteen-month old fruitcake. Find out how this undead dessert went over - and how dense it was - by tuning in now!

Don’t forget to click SUBSCRIBE and RATE the show if you can. 

🔥🔥Join us each week as industry leaders, Damon Boelte and Sother Teague, sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. 

FOLLOW US ON INSTAGRAM:

Damon Boelte @DamonBoelte

Sother Teague @CreativeDrunk

Greg Benson @100ProofGreg

Speakeasy Podcast @SpeakeasyPodcast

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Sother Teague @CreativeDrunk

SpeakeasyRadio @SpeakeasyRadio

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Speakeasy by becoming a member!

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#Menaggio #Lake Como. Definitely one of my TOP favorite towns on this alpine mountain lake in #Italy - I have visited Menaggio so many times, I've lost count. Today I am going to share why I love it, where you can stay, what you can do, and GREAT EATS! I know there are so many choices when you visit Como, but for me it is Menaggio.

⏱TIMELINE⏱
How to get there?
1:10 Where to stay? My favorite - Hotel Garni Corona
1:32 Hotel Villa Hadeel
1:49 Albergo il Vapore
2:19 Grand Hotel Victoria
2:49 Where to Eat?
3:03 Aperitivo Time
3:34 Cafe del Pess
4:10 Bar Al Paladar De La Memoria
4:43 Enoteca Re Di Quadri
5:30 Make DINNER RESERVATIONS 🍽
6:01 Osteria Il Pozzo
6:41 Ristorante del Porto
7:27 Il Ristorante Di Paolo
8:24 La Trattoria Constantin
9:40 La Grolla
10:22 What to do around Menaggio?
10:43 Villa Garden Balbianello
11:11 Take the Ferry
11:39 Water fun
Water Taxis & Tours

For more travel inspiration, group tours and content:
🎯 Website: https://travelwithwendy.net/
✅ Podcasts - Talking Travel with Wendy: https://travelwithwendy.net/podcasts/

I love to connect people with the world through unique adventures.

I hope my videos and podcasts inspire people to explore and embrace the experience of traveling the world by connecting through humanity, love of nature, and compassion.

It's always an adventure when you ©Travel with Wendy!

Thanks to David Hyde music, Acoustic/Folk Instrumental for my awesome music for this podcast and video podcast. You can find him on SoundCloud for the background music!

Contact information:
Blog:

Welcome to the Travel with Wendy Podcast

I travel the globe interviewing really cool people and small hospitality businesses and tourism businesses from around the world. Join me each week as I discover and share something or someone new.

It's always an adventure when you Travel with Wendy!

Contact information:
Newsletter
Blog
Vlog
Pinterest
YouTube
FaceBook

James Knight Pacheco, Group Executive Chef of Cove Beach tells Helen how they change menus depending on the season and the importance of a chefs community in the emirate.
An online cake shop by the Waldorf Astoria DIFC is now up and we're meeting the woman behind that. 
Spinneys' Tiffany Eslick shares details of her recent trip to Australia where she visited their beef suppliers
Dan Fahy fills us in with the latest food news
And we're taking you to explore Italy via Eataly.

See omnystudio.com/listener for privacy information.

This podcast covers New Girl Season 3, Episode 8, Menus, which originally aired on November 12, 2013 and was written by Matt Fusfeld & Alex Cuthbertson and directed by Trent O'Donnell. 

Here’s a quick recap of the episode:

Jess wants to take her students to the ocean as many of her students have never been but she gets shut down by Principal Foster. Instead, she terrorizes an Asian restaurant who is not being eco-conscious. Meanwhile, Coach convinces Nick to get in shape and Schmidt feels left out.

We discuss Pop Culture References such as:

• Barry Bonds - Nick shares that after training with Coach he’ll look like Barry Bonds. 
• Jason Street - When Winston has a  wheelchair after he hurt his ankle, Coach shares that he looks like Jason Street from the television show Friday Night Lights. 

Additional Pop Culture References such as:

• Roberto Benigni - After Schmidt sees Winston in a wheelchair, he feels like he’s missing everything and says “What's next? Roberto Benigni coming through the halls making everybody laugh?” Roberto Remigio Benigni is an Italian actor, comedian, screenwriter, and director who gained international recognition for writing, directing, and starring in the Holocaust comedy-drama film Life Is Beautiful. For that film, he was the first non-English speaking winner of an Academy Award for Best Actor. 
• Ghostbusters - Jess was calling out that the menu had the circle with the line through it to indicate “No MSG” and Winston helped her with calling out that’s ‘the Ghostbusters thing’. Ghostbusters is a 1984 American supernatural comedy film starring Bill Murray, Dan Aykroyd, and Harold Ramis as three eccentric parapsychologists who start a ghost-catching business in New York City. 
• Catch-22 - Nick is trying to help Jess by saying she should try less but she calls out that she doesn’t know how to try not to try, which Nick says is a “catch-22”. A catch-22 is a paradoxical situation from which an individual cannot escape because of contradictory rules or limitations. The term was coined by Joseph Heller, who used it in his 1961 satirical novel Catch-22. 
• Ironside - Winston shouts “I'm coming too, because I ain't a quitter. Ironside!” Ironside is an American television crime drama that aired on NBC from 1967 to 1975. The show focused on Robert T. Ironside, who was a consultant for the San Francisco police department who was paralyzed from the waist down after being shot while on vacation.

We also cover two “Schmidtisms” this episode when Schmidt commented on Nick eating Chinese food for breakfast and later when Schmidt tried to spy on the loft. For “Not in the 2020s” we discuss Coach and some of his comments as well as the episode showing them handing out paper menus. For “Yes in the 2020s” we love the way Nick’s speech inspired Jess to solve her problem with love and not hate. We also give a brief look into Justin Chon (Brian), the Guest Star we feature in this episode.

Also in this episode were the following guest stars who we do not discuss in the podcast: Curtis Armstrong (Dr. Foster - Previously discussed in S2E24), Steve Agee (Outside Dave - Previously discussed in S2E17), Jayda Brown (Crystal), and Jeff Lam (Menu Guy).

We also discuss how it’s possible that Damon Wayans Jr. and Zooey Deschanel went to high school together. This episode, we did not find the bear.

While not discussed in the podcast, we noted other references in this episode including:

• SUNY Binghamton - When Outside Dave is eating lunch with Schmidt, he pulls out a doll and says he went to SUNY Binghamton. SUNY Binghamton is a university that started out as a branch of Syracuse University and then in 1950 was incorporated into the State University of New York (SUNY) and renamed. In 1965, the campus was formally designated the State University of New York at Binghamton, and in 1992, Binghamton University was adopted as its informal name.

This episode got a 8/10 rating from Kritika whose favorite character was Schmidt and Kelly rated this episode a 6.5/10 and her favorite character was Nick!

Thanks for listening and stay tuned for Episode 9!

Music: "Hotshot” by scottholmesmusic.com

Follow us on Twitter, Instagram or email us at whosthatgirlpod@gmail.com!

Website: https://smallscreenchatter.com/

Music: "Hotshot” by scottholmesmusic.com

Follow us on Twitter, Instagram or email us at whosthatgirlpod@gmail.com!

Website: https://smallscreenchatter.com/

The "Girlfriend Doctor" is in the house - in this episode, I'm honored to interview Dr. Anna Cabeca and we discuss everything about living your BEST at any age. We also discuss her new book MenuPause, so if you've been struggling with hormone-driven symptoms (like I was before I discovered Dr. Cabeca's books and workshops) such as brain fog, difficulty sleeping, weight gain (and plateaus), bloating, constipation, low libido, hot flashes, or fatigue… Dr. Anna's new book MenuPause is meant for you. With MenuPause, you can use nutritious, healing foods to outsmart your hormones, reset your body, and reignite your progress in just six days. That’s right. In under a week, you could be on your way to feeling like You again. 

Get a special deal from Dr. Anna! https://bit.ly/CabecaDeals 

Dr. Anna Cabeca, DO, OBGYN, FACOG, is triple-board certified and a fellow of gynecology and obstetrics, integrative medicine, and anti-aging and regenerative medicine. She has special certifications in functional medicine, sexual health, and bioidentical hormone replacement therapy. For the past 20 years, she’s served 10,000+ women in her private practice— and millions more through her books, online videos and articles. 

When her own health took a troubling turn during menopause, she sought out the wisdom of healers around the world. She learned that modern medicine and time-tested natural remedies are not at odds. Working together, they create indisputable results and true well-being. Using delicious, healing foods and simple lifestyle changes, Dr. Anna reclaimed her health and life. 

Fueled by her belief that every woman deserves to be empowered and in control of their health and life, she developed the Keto-Green lifestyle, which has helped thousands of women opt out of menopause misery and experience a joyful transition to the next stage of their lives. With her methods, you, too, can breeze through menopause into your “second spring”, feeling the best you ever have. 

A partial list of credentials includes: Triple board-certified and a Fellow of Gynecology and Obstetrics, Integrative Medicine, Anti-aging and Regenerative Medicine Special certifications in Functional medicine, Sexual health, Bioidentical hormone replacement therapy 

Author of: USA Today bestseller The Hormone Fix - (“It’s never too late to thrive. This book is your guide to doing exactly that.” Dr. Mark Hyman, New York Times bestselling author Keto-Green 16 - (950+ 5 star reviews on Amazon) MenuPause - (“shows how to take charge of our health in midlife.” Dr. Izabella Wentz) 

Frequent media resource, Forbes, People, Mind Body Green, ABC, NBC, CBS 

Developed Mighty Maca Plus, Julva, Julva Kiss, Keto-Green signature products Mindshare Innovator of the Year, Award for Clinical Excellence in Age Management. 

Personal/ professional mission to provide proven, pragmatic solutions to women with menopausal health challenges so they can lead the life they want, need and deserve. 

Single mom with 4 gorgeous daughters, 2 horses, a son in heaven. On weekends, you can often find Dr. Cabeca driving a Ford truck and hauling horses to shows. 
 

Nudges are all around you. They might help you choose your meal at a restaurant, navigate a busy airport terminal, or start saving for the future. But nudges are often subtle, so you might not notice them until they’re pointed out. 

In this episode of Choiceology with Katy Milkman, we’re doing things a little differently. This episode is your guide to the many ways nudges have changed the world for the better. 

We'll revisit examples of nudges you may recognize from previous episodes of Choiceology. UCLA professor Shlomo Benartzi explains why defaults help more people save for retirement. University of Chicago professor Ayelet Fishbach reminds us how making the best choice a fun one is a great way to encourage better decisions. Harvard professor Todd Rogers discusses how social norms can help people reduce water and energy usage in hotels. 

You'll hear a feature interview with Nobel Prize-winning economist Richard Thaler, who along with Harvard law professor Cass Sunstein popularized nudges more than a decade ago in their book Nudge: Improving Decisions About Health, Wealth, and Happiness. And Cass Sunstein himself talks about how simplifying application forms can have an outsized impact on financial aid programs for students.

Richard Thaler is the Charles R. Walgreen Distinguished Service Professor of Behavioral Science and Economics at the University of Chicago's Booth School of Business. He is the author of several books, including Nudge: The Final Edition and Misbehaving: The Making Of Behavioral Economics.

Next, you'll hear from cognitive scientist Maya Shankar about how reading Nudge led her to work in the White House. She served as a senior advisor in the federal government where she founded the White House Social and Behavioral Sciences Team. She's also the creator, host, and executive producer of the award-winning podcast A Slight Change of Plans.

Finally, Katy discusses ways you can incorporate nudges in your own life to help you make better decisions. 

Choiceology is an original podcast from Charles Schwab. For more on the series, visit schwab.com/podcast.

If you enjoy the show, please leave a ⭐⭐⭐⭐⭐ rating or review on Apple Podcasts.

Important Disclosures

All expressions of opinion are subject to change without notice in reaction to shifting market conditions.

The comments, views, and opinions expressed in the presentation are those of the speakers and do not necessarily represent the views of Charles Schwab. 

Data contained herein from third-party providers is obtained from what are considered reliable sources. However, its accuracy, completeness or reliability cannot be guaranteed.

The policy analysis provided by the Charles Schwab & Co., Inc., does not constitute and should not be interpreted as an endorsement of any political party.

Investing involves risk, including loss of principal.

The book, How to Change: The Science of Getting from Where You Are to Where You Want to Be, is not affiliated with, sponsored by, or endorsed by Charles Schwab & Co., Inc. (CS&Co.). Charles Schwab & Co., Inc. (CS&Co.) has not reviewed the book and makes no representations about its content.

Apple Podcasts and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries.

Google Podcasts and the Google Podcasts logo are trademarks of Google LLC.

Spotify and the Spotify logo are registered trademarks of Spotify AB.

(0422-2A4K)

Episode 98. What’s on the menu this week? Well, Menus! Sake Menus, that is. We’ve all been there – Sitting in a restaurant, our server asking what we’d like to drink, staring at a sake menu and wondering what the heck to order. Sake menus come in all shapes and sizes and range from the helpful to the downright perplexing. The goal of any sake menu should be to help a customer easily find a sake they will love. And what makes a good sake menu? There is no one answer, but John and Timothy look at some real life examples of U.S. sake menus to see what is out there. (visit SakeRevolution.com to view them!) Some were actually fun to read and educated us along the way. Others were confusing and, let’s say “graphic design challenged”. Listen in as we explore the world of Sake À La Carte! #sakerevolution

This week episode is all about food and the meals Jeff and his family, shared growing up with Mary B. It will  to be a yummy time. Jeff's brother Red is the special guest this week. The coffee review is a doozy and the movie review is Pulp Fiction. Enjoy your morning cup of Joe with Mary B's 5th son!

-IF YOU LIKE THIS WEEKS EPISODE HELP US GROW THIS PODCAST BY RATING, SUBSCRIBE, AND FOLLOW US ON INSTAGRAM @MARYBS5THSON. FINALLY, PLEASE SHARE THIS PODCAST WITH THOSE YOU LOVE TO HELP US CONTINUE TO CREATE CONTENT FOR YOU TO ENJOY EVERY SUNDAY MORNING OR ANYTIME!
-IF YOU WANT TO REACH OUT TO US WE WOULD LOVE TO HEAR FROM YOU! PLEASE EMAIL US AT:
 marybs5son@gmail.com

Thanks for joining me today for a NEW podcast on my #vegan #vegetarian #roadtrip this past year. I had so much tasty fun researching and discovering new eateries around America. Here are a dozen healthy culinary options to include on your cross-country adventure.

I thought it was going to be much harder than it actually was to find Vegan/Vegetarian options as I traveled, here's how I did it!

⏱TIMELINE⏱
My Vegan/Vegetarian Journey
1:01 Let the Road Trip Begin
1:18 1️⃣ Seedz Cafe, St. Louis, Missouri
2:02 2️⃣ Café Gratitude, Kansas City, Missouri
3:24 Happy Cow App - Vegan Dining help on the go!
3:39 3️⃣ Rutabaga's Comfort Food, Lincoln, Nebraska
4:09 4️⃣ Mad Greens, Castle Rock, Colorado
4:59 5️⃣ Sunrise Minturn, Minturn, Colorado
5:31 6️⃣ Pho Bay, Avon, Colorado
6:02 7️⃣ Urban Egg, Colorado Springs, Colorado
6:57 8️⃣ The Burger Stand, Taos, New Mexico
7:35 9️⃣ Arbuckle Mountain Fried Pies, Davis, Oklahoma
8:24 🔟 Low Gap Cafe, Jasper, Arkansas
9:11 (11) Taziki's Restaurant
9:47 (12) The Peabody Hotel, Carpiccio Restaurant, Memphis, Tennessee

I love to connect people with the world through unique adventures.

I hope my videos and podcasts inspire people to explore and embrace the experience of traveling the world by connecting through humanity, love of nature, and compassion.

For a media kit or to become a CORPORATE Sponsor - send an email to wendy@travelwithwendy.net

More CONTENT:
🎯 Website: https://travelwithwendy.net/
✅ Podcasts - Talking Travel with Wendy: https://travelwithwendy.net/podcasts/

It's always an adventure when you ©Travel with Wendy!

Thanks to David Hyde music, Acoustic/Folk Instrumental for my awesome music for this podcast and video podcast. You can fi

Welcome to the Travel with Wendy Podcast

I travel the globe interviewing really cool people and small hospitality businesses and tourism businesses from around the world. Join me each week as I discover and share something or someone new.

It's always an adventure when you Travel with Wendy!

Contact information:
Newsletter
Blog
Vlog
Pinterest
YouTube
FaceBook

How has 7shifts, an employee scheduling and management software, revolutionized the restaurant industry? In this episode of the Xtalks Food Podcast, Sydney introduces the team to 7shifts, a program capable of scheduling foodservice employees, enabling managers to focus on their businesses. Hear clips from Sydney’s interview with Jordan Boesch, the founder and CEO of 7shifts, where he shares insights from working with the best of the best in the restaurant industry. 

Also, in this episode, Sydney discusses how QR codes have helped the restaurant industry recover from the COVID-19 pandemic. Though QR codes have been around since the 1990’s, they only recently gained widespread popularity to safety advertise menus, allow consumers to pay and enable consumer engagement. The team talks about their experiences with QR codes in restaurants and whether they think traditional printed menus will become a thing of the past. 

Read the full articles here: 

7shifts: How an Employee Scheduling and Management Software Revolutionized the Restaurant Industry

How QR Codes are Making a Comeback in the Foodservice Industry

For more food and beverage industry content, visit the Xtalks Vitals homepage.

Follow Us on Social Media 

Twitter: @XtalksFood
Instagram: @Xtalks
Facebook: https://www.facebook.com/Xtalks.Webinars/
LinkedIn: https://www.linkedin.com/company/xtalks-webconferences
YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Search Engine Journal

https://www.searchenginejournal.com/technical-seo/website-navigation/#close

Users come first: Your website navigation should satisfy users first. Then, optimize your navigation for SEO performance. Never compromise the user experience.

Orbit Media

https://www.orbitmedia.com/blog/website-navigation/

Be descriptive

“What we do” doesn’t actually say what you do. Neither does “Products,” “Services” or “Solutions.” Descriptive navigation that uses keyphrases is better for two reasons. Here’s where SEO and conversions come in.

Descriptive labels in your navigation are good for search engines and visitors
 

Avoid format-based navigation

Navigation labels such as “videos,” “photos” and “white papers” tell visitors the format of the content, but not the topic. People don’t go to websites looking for videos or whitepapers. They visit websites looking for answers and information.

Nielsen Norman Group recommends against using format-based navigation.

Avoid dropdown menus

Usability studies show that dropdown menus are annoying. Here’s why: visitors move their eyes much faster than they move their mouse. When they move their mouse to a menu item, they’ve likely already decided to click… and then you gave them more options. It’s a hiccup in the mind of the visitor.

Depending on how they’re programmed, they may lead to problems with search engines.

But the research shows that one type of drop down menu performs well in usability studies: The “mega drop down.” These offer lots of options, making that moment of friction worth it.

The order of your website navigation is important

• Primacy effect: Items at the beginning of a list are more easily remembered.
• Recency effect: Items at the end of a list (or things that just happened) are more easily remembered.

How to optimize your website’s navigation

Here are some examples of decisions you might make based on your analysis from these reports.

• Remove items that rarely get clicked, if they aren’t critical
• Rename or relabel that rarely get clicked, if they are important
• Move items that often get clicked to the beginning

Website navigation on mobile devices

Adding the word “menu” may help visitors find this type of “hidden” navigation. The Nielsen Norman Group warns that hidden navigation increases task completion time for visitors.

Quantum Dynamix

https://www.quantumdynamix.net/blog/improve-websites-navigation-9-best-practices/

ALWAYS MAKE IT CLEAR WHERE THE USER IS LOCATED.

There are bread crumbs at the top of the page’s content showing each of the following pages that led to this page. You can click on any of these breadcrumbs to go back to a previous page.

Search Engine Journal

https://www.searchenginejournal.com/technical-seo/website-navigation/#close

• Cross-linking between content silos: Content relevancy between pages is important for ranking, which comes naturally in a well-categorized, hierarchical site architecture. However, this can have limitations when it lacks cross-linking between content silos where some pages are just too deep or too far away from receiving a good amount of link juice from other sources.
• Blogs to products, products to blogs: Create high-quality content that is helpful and relevant to your target audience. If these blog posts help in a product buying decision, then link to the blog post from the specific product page(s).
• Tracking parameters: Avoid using them; use the onClick event handler on links for tracking purposes. It is always safe to have a self-referencing canonical tag.
• JavaScript links: Avoid using JavaScript to write content and links. If there is no way around it, there are methods to make it work.

Welcome folks to the open faced turkey sandwich of your dreams! Listen in this week as Bretton and Z talk everything menus! Where did they come from? Where are they going? Why do some have 1,456 items on them?? Plus the tale of the first woman to dine at Keens and the special menu that was created for her! So order a tuna melt and hold the tuna, it’s Life’s a Banquet the podcast!!

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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Dave and Nastassia are joined by Nicholas Morgenstern of Morgenstern's Finest Ice Cream. Together they discuss: his philosophy of ice cream; the use of ingredients such as Olive Oil, Cocoa Powder, stabilizers, peanuts, Calamansi, & Durian; and his thoughts on the Blizzard. They also talk menu matrices, bananaphobia and Morgenstern's Charity work with St. John's Bread and Life .

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.

Photo credit: Alan Gastelum

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