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Join Nancy J. Reid & Lisa D. Smith – publishers of Big Blend Radio & TV Magazine for Big Blend Radio’s Champagne Sundays variety show, airing live from the historic Coronado Motor Hotel in Yuma, Arizona, headquarters for the Big Blend Spirit of America Tour of all 407+ National Park units.
On This Episode:
- Mary Lansing, author of the popular blog ‘Along Comes Mary’ discusses blogging and the recent IFWTWA luncheon at Mexicano LA!
- Chef Ivan Flowers talks Shellfish and shares his recipe for Fried Oysters.
- Chef Jeremy Manley ‘San Diego’s Sustainable Chef’ of Jeremys on the Hill in Julian, CA explains how to make his Crispy Brussel Sprouts!
Ever get tired of the same old same old restaurants? A lot of us do, but even if you are not tired stick around for our show because you just may find some new places and fun places to eat.
Monday's show, as you may have already guessed is about unique restaurants. Wouldn’t it be fun to go out to eat and be able to share an unforgettable experience?
Gluten-free expert, author, coach and advocate Jules Shepard hosts a weekly show offering news, interviews with intriguing guests, gluten-free baking tips and otherwise lively conversation.
The ever popular conversation about how to eat out with gluten and other food sensitivities is the topic of this week's show. Joining Jules are two gluten-free dining gurus to discuss how to eat out safely.
Jennifer Harris (gfgotoguide.com and @gfgotoguide) works as a consultant to restaurants wanting to offer gluten-free dishes to their diners. Jennifer is also the Atlanta Gluten Free Food Examiner and has worked as a chef in a corporate kitchen and a gluten-free buyer for a health food store. A gluten-free diner herself, Jennifer brings many perspectives to dining out, gluten free.
Sandi Gaertner (fearlessdining.com @fearlessdining) is a Bay area consumer dining advocate. She and her family share in a gluten-free lifestyle which she blogs about. She has also compiled a database of over 500 Bay Area restaurants which highlights what the restaurants do to practice safe gluten handling practices.
We seem to have decided that ethnic food tastes better when it's served by people of that ethnicity (or at least something close). Does this make sense -- and is it legal?
Stephanie Speaks will discuss the topic of kids & restaurants! Some time ago a restaurant decided that no kids would be allowed after a certain time to allow people to have a nice quiet dinner. Some were in a an uproar. Another one decided that no kids were allowed. Again people were in the uproar! The latest situation was where a child threw food on a customer and the parent was asked to leave. The parent was upset and said had the restaurant not taken so long with her food then the kids wouldn't have been unruly. I could tell that she really just wanted to sit and eat her meal but sometimes you can't do that with little ones. How do you feel about the restaurant asking her to leave. The customer pitched a fit about having food thrown on him. Now she claimed that the waitress said something about coming back when the kids were older and under more control. The mom had alot of supporterts but I had mixed feelings about this. Let's talk about it!
"Upfront & Straightforward" Host Alan Roger Currie leads another one of his "Open Forum Discussion" topics, with this one centering on the best and worst public places to meet and flirt with women
Get a FREE copy of Alan Roger Currie's "Mode One: Let the Women Know What You're REALLY Thinking" on Audible.com
Get a FREE copy of Alan Roger Currie's "The Possibility of Sex: How Naïve and Lustful Men are Manipulated by Women Regularly" on Audible.com
Get a FREE copy of Alan Roger Currie's "Oooooh . . . Say it Again: Mastering the Fine Art of Verbal Seduction and Aural Sex" on Audible.com
Alan Roger Currie on Amazon.com
Alan Roger Currie on Wikipedia.org
Humanitarian Radio Hosts Tony Saint Tone and Janie Boisclair Interview with Don Fertman from Subway Restaurants and Recovery Branches.org
Don Fertman - Chief Development Officer for Subway Restaurants and Creator of Recovery Branches. You may recognize Don from "Under Cover Boss TV show." He talks about his journey through sobriety into his program that interacts with Music Legends (Joe Walsh, Bonnie Raitt, Elton John, etc) performing to raise awareness.
Please Donate to help Mike Presice see again - Go to Help Mike See
Positive Songs this week "Summertime" and "Turn Yourself Around" " By Saint Tone
More Positive Music at www.SaintTone.com www.Facebook.com/SaintTone
CONTACT US & LISTEN TO MORE SHOWS AT www.HumanitarianRadio.com Tony@HumanitarianRadio.com
We are back and more excited than ever to kick off our winter 2015 show series, which will examine restaurants that have catering arms too. It’s a growing segment of the industry and one that has not been properly explored – how to create a great relationship with a restaurant (for smaller private parties) that also has a catering arm for the larger ones.
“Restaurants, Private Rooms and Catering too!” will cover the small but burgeoning market of restauranteurs that do it all and well. Tune in on Wednesday, January 14th at noon as BOTH the Director of Catering Sales, Sarah Weisman, and in-house Director of Private Events, Jodi Lynn, for Epicurean Events join us. Wondering if you should host your next dinner in a private room or at home? We will answer that question, explore cost structures and private space possibilities in the Epiucrean group, which also owns four restaurants in New York: dell’anima, L’Artusi, L’Apicio and Anfora. The Italian inspired cuisine is driven by seasonal products and high caliber service that focuses on being friendly rather than formal; the Italian seeking guests are driven by the amazing tastes, homemade burrata and exceptional customer service.
After covering everything you ever wanted to know about liquor in our last series, it is time to discover where to find the best food to pair with those cocktails you now know all about!
We are meeting with Dante Vespignani of Turma Inc. dba, The Entrepreneuers Source. Dante Vespignani has spent his entire career in the food and restaurant industry. Prior to starting Turma, Inc., he entered the business in 1973 with an Arby’s franchisee, growing the franchise to 21 restaurants with two full service concepts
Tequila Junction and the Samari Steakhouse, Switching from franchise to company operations Vespignani held various senior management positions before leaving in 1993 as Director Operations NE United States, encompassing over 800 restaurants with 227 franchise groups. Prior to starting his own restaurant consulting firm he was the Director of Franchise Operations/Sales for a start up, full serve restaurant chain, growing that concept to over 100 restaurants.
Turma, Inc., DBA The Entrepreneurs Source, evolved as a need based organization, bridging the gap for many franchise operators with different concepts, whose expertise was lacking in the areas of marketing, operations, P&L and cost analysis. Additionally, there was a need for his considerable consulting/coaching skills in mentoring would be business owners, thru the often muddy waters of business ownership.
A native of Pittsburgh, PA, he attended The Pennsylvania State University, Blanchard Training and Development, Management 2000 and various American Management Association courses. Married and now living outside Portland Maine, his business acumen and experience gives him a unique perspective of the models necessary to succeed in the New England market
This week's Travel Today with Peter Greenberg comes from Sacramento, California. Right now, the city is ground zero in one of the worst Southwest droughts in recent history. Sacramento Fire Chief Walt White talks about the wildfire situation—and also what off-the-brochure restaurants keep him and his firefighters fueled so they can keep Sacramento safe. There are dozens of great choices, because Sacramento is not just the capital of California, but is also the self-proclaimed “Farm-to-Fork Capital of the U.S.” and has compelling reasons to support that claim. How many farms are within a 30-mile radius of the capital? The answer might surprise you.
Craig McNamara, Founder of the Center for Land-Based Learning, gives us some remarkably practical advice about living—and traveling—more sustainably. Then, Lial Jones, Executive Director of the Crocker Art Museum, explains some of its more unusual exhibitions and programs, including one on art and pain management. There’s all of this and more when Travel Today with Peter Greenberg broadcasts from Sacramento, California.
Wednesday 2:00 August 26, 2015 STRICTLY BUSINESS with Mike Thompson, Brad Bapst and Ryan Mapes featuring Sam Peters with his wife Joyce own and operate Patter Fam Sauces, creator of award winning gourmet sauces and condiments. They manufacture these sauces for other producers and restaurants. Patter Fam Services have won several major sauce awards including The Scovie Awards, The Fiery Foods Awards, New Orleans Hot Sauce Awards, and Hot Pepper Awards. Patter Fam Foods will soon move into their new food manufacturing facility . Recently, they opened The Pastor's Pantry Cooking School, an interactive cooking demonstration class guests learn and eat a variety of gourmet cuisines.
Sam and Joyce Peters
Patter Fam Sauces
Pastor's Pantry Cooking School
Join Maya & Nikki EVERY Monday, Wednesday & Friday 12p-2p CST..Get ready for Real, Relevant Talk
Talk ON Tap: TV reporter & cameraman killed in a shooting in Virginia, Protesters Want Mariano’s To Ban Guns At Suburban Stores, Amid Reports of Suicides, Ashley Madison Offers $500K Reward, Jared Fogle’s Child Obesity Foundation an Apparent Sham, APOLOGY ISSUED AFTER BOOK CLUB BOOTED OFF NAPA VALLEY WINE TRAIN, Ben Carson Slams ‘Straight Outta Compton,’ #BlackLivesMatter In Scathing Op-Ed, For the Last Time, You Don’t Need to Drink 8 Glasses of Water a Day, As Minimum Wages Rise, Restaurants Say No to Tips, Michael Jordan doesn’t get to decide which players wear his shoes anymore, Judge overturns actor Terrence Howard’s divorce settlement, Lisa Bonet "Disgusted" By Bill Cosby Allegations, Dr. Dre Apologizes via article in NY Times
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