https://lnkd.in/eVxt3Rd5 In immediate need of the giant ketchup packet purse
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Worth 24 minutes of your time, for your awareness!!
Pig Butchering Scams: Last Week Tonight with John Oliver (HBO)
https://www.youtube.com/
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More national publicity inbound! We are making an appearance on Fox and Friends this weekend! Once I get the day/time I’ll update you. More national exposure for Headlock Hot Sauce! #foxnews #foxbusiness #foxandfriends
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When innovating, care for each ecosystem's culture and nurture it empathically. One person's freedom is another person's security. #NarcissistHacking #TramplingRoughshod #DEIB #SelfAwareness #DumbingDown #ErosionOfQuality #ProfitAtAllCosts #OrganicGrowth #Preservation #Kindness #GrowthAndDevelopment
Veuve Cliquot’s Jean-Marc Gallot: ‘Let’s break the chains in our approach to consuming champagne’
ft.com
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It’s Trivia Tuesday! Oregon is famous for its food carts. Approximately how many food carts are estimated to be in Portland alone? Take a guess in the comments! Last Trivia Tuesday Question: What is the name of the famous animated television show set in the fictional town of Springfield, which the creator confirmed is based on Springfield, Oregon? Answer: The Simpsons #TriviaTuesday #TheSimpsons #SpringfieldOregon #CWP #CityWideFaciitySolutions #BuildingManagement #Facility Maintenance
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🌟 Marketing Consultant | Brand Strategy | Corporate Marketing | Digital Marketing | Content Creation & Delivery | Consumer Insights | Corporate Branding | Strategic Positioning | Product Launches |AI Enthusiast 🌟
In a World Sans Logos: Chaos, Fishermen, and Mystery Boxes. 🎣 In a world sans logos, chaos unfurls its unruly banner! Picture this: you stroll into a cozy coffee nook, and instead of the familiar Starbucks mermaid, a befuddled fisherman tips his hat. 🎣 At the grocery store, it’s a labyrinth of enigma—aisles stacked with mystery boxes. You play “guess the product,” hoping that innocuous-looking box isn’t secretly a ferret habitat. 📦🤔 Life morphs into a whimsical guessing game. Fast-food joints double as dental clinics; that shiny red can? Could be cola or industrial solvent—bottoms up, brave soul! 🥤🤪 Let’s raise our metaphorical mugs to logos, the unsung heroes who rescue us from a world of befuddlement and questionable breakfast choices. 🙌🏽🔍🥐 #LogosMatter #BrandMagic #ConfusionBusters
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Eunjo Park doesn’t necessarily need kimbap, but kimbap most certainly needs her—or fans of kimbap need her, at least. When Eunjo, a veteran of Per Se and the three-Michelin-starred Gaon in Seoul, was opening the first Momofuku restaurant to explicitly focus on Korean food, Momofuku Kāwi, located on the far west side of New York in Hudson Yards, one of the very first dishes she and her boss, David Chang, wanted to focus on was kimbap. And focus she did, which we talk about on this great episode. We also talk about her amazing career, and how she is thinking deeply about modern Korean cooking.
This Is TASTE 336: Eunjo Park
https://tastecooking.com
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This article explores the controversy surrounding dog meat consumption in Korea, delving into its history, cultural significance, and ethical concerns. The article also discusses the safety concerns surrounding the dog meat industry and the efforts to regulate it.
Dog Meat in Korea Tradition and Controversy
wwbnews.net
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Khushbu Shah is a journalist and the author of a terrific new book, Amrikan: 125 Recipes from the Indian American Diaspora. She was most recently the restaurant editor at Food & Wine magazine, where she crisscrossed the United States several times over on the hunt for the country’s best new chefs. In this very impressive debut book, Khushbu covers Indian-American home cooking through a very personal lens, offering recipes that blend South Asia with suburban Michigan sensibilities. In this episode we talk about what inspired her to take this journey, and about her deft recipe development chops.
This Is TASTE 434: Khushbu Shah
https://tastecooking.com
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Loving this WSJ piece about the Condiment Craze! 🍯 If you're a retailer looking to keep up with the latest trends, let's talk! As a self-proclaimed #CondimentConnoisseur, let me give you the scoop on what's hot and what's not in the world of condiments. Join the #RetailRevolution and give your customers the #TrendyTaste they're looking for with the latest and greatest Fancy Schmancy Condiments. Let's make your shelves stand out! 💥 #CondimentTrends #RetailInsights #ConsumerPreferences What are your favorite condiments? ️ Share your thoughts in the comments below! Whether you prefer classic options or enjoy exploring unique flavors, I'm interested to learn what condiments you find most enjoyable.
America’s Condiment Invasion Is Dividing Households: ‘I Want My Fridge Back.’
wsj.com
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Happy #FridayFive everyone! 1. There's no question that condiments can be one of the hardest working horses in your back of house. But, has our love of condiments gotten a bit out of hand...and, if so, will there be a looming backlash? This article from The Wall Street Journal lays out the love and the angst around the plethora of condiments we've embraced. https://lnkd.in/eA6RZcxT 2. And speaking of a category with endless options and reasons to love, sandwiches have really never been out of favor. That may be a stretch, but only slightly. Want to get a virtual taste of sandwiches from history. Well, I give you a social media account that is offering you just such an opportunity. (https://lnkd.in/eyEmuP2S). I have to admit, I don't know that I'm down with the ham & sardine sandwich of yore. 3. I was in San Francisco this week leading an immersion, and I have to give a heartfelt shout out to several of the operators who offered some of the best hospitality I have experienced recently. Teresa and Joseph Ahearne at El Porteno Empanadas proofed decisively that hospitality is not owned by fine dining or even full service (not to mention their empanadas are to die for). The staff at Tartine Bakery Manufactory went out of their way during a busy time. And Michael Aldridge and the staff at Wildseed embodied hospitality by quietly and professionally anticipating needs, shifting to accommodate changing needs, and making us feel incredibly welcome. 4. If you're wondering what's new in the animal protein space, feast your eyes and your professional curiosity on the first 3-D printed octopus alternative, The Kraken (great name). I'm still of the opinion there are greater opportunities for these types of alternatives with seafood than with other proteins, but there's such a tension between 3-D printing and the amount of processing required versus the demand for more natural, whole ingredient solutions. Time will tell, but the innovation will absolutely not slow down. https://lnkd.in/ePzshRev 5. Let's wrap this up with some of the truly wacky food-related or food-adjacent stories this week. From shrimp Jesus (https://lnkd.in/eR86Em8b) to a croissant burglar with a penchant for yoga (https://lnkd.in/eGvpAaHr), there was some truly strange stuff happening. #innovation #trends2024 #consumerinsights #foodandbeverageindustry #restaurants #cpg #condiments #hospitality #foodservice
America’s Condiment Invasion Is Dividing Households: ‘I Want My Fridge Back.’
wsj.com
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