#National Whole Hog Barbecue Day

[nationaldaycalendar]

October 15, 2022 - NATIONAL WHOLE HOG BARBECUE DAY - NATIONAL SWEETEST DAY – NATIONAL SHAWARMA DAY – NATIONAL PREGNANCY AND INFANT LOSS REMEMBRANCE DAY – NATIONAL I LOVE LUCY DAY – NATIONAL GROUCH DAY – NATIONAL AESTHETICIAN DAY – NATIONAL CHEESE CURD DAY – WHITE CANE SAFETY DAY – NATIONAL LATINO AIDS AWARENESS DAY

October 15, 2022 – NATIONAL WHOLE HOG BARBECUE DAY – NATIONAL SWEETEST DAY – NATIONAL SHAWARMA DAY – NATIONAL PREGNANCY AND INFANT LOSS REMEMBRANCE DAY – NATIONAL I LOVE LUCY DAY – NATIONAL GROUCH DAY – NATIONAL AESTHETICIAN DAY – NATIONAL CHEESE CURD DAY – WHITE CANE SAFETY DAY – NATIONAL LATINO AIDS AWARENESS DAY

OCTOBER 15, 2022 | NATIONAL WHOLE HOG BARBECUE DAY | NATIONAL SWEETEST DAY | NATIONAL SHAWARMA DAY | NATIONAL PREGNANCY AND INFANT LOSS REMEMBRANCE DAY | NATIONAL I LOVE LUCY DAY | NATIONAL GROUCH DAY | NATIONAL AESTHETICIAN DAY | NATIONAL CHEESE CURD DAY | WHITE CANE SAFETY DAY | NATIONAL LATINO AIDS AWARENESS DAY NATIONAL WHOLE HOG BARBECUE DAY | Third Saturday in October The third Saturday in…

[reasoningdaily]

September 25, 2023

One thing that Black people know how to do is cook. Over the years, the look of the culinary industry has drastically changed. From the traditional eating standards to Instagram chefs, the chefs in the aprons share one thing in common: being the best at what they do. For National Cooking Day on Sept. 25, Black Enterprise highlights five chefs killing the game in their respective lanes.

According to National Today, National Cooking Day was set up to encourage and inspire food lovers to try something new and explore the true beauty of the kitchen. From finger-licking good barbecue to fine-dining sous chefs, these five culinary artists have created a lane of their own.

Rodney Scott – South Carolina 

Scott is known to make your mouth water with his traditional barbecue recipes and is often referred to as one of the U.S.’s master pit masters; the chef and business owner has made his mark as one of the industry’s favorites. His popular restaurant, Rodney Scott’s Whole Hog BBQ, is a staple in the Charleston community, serving fried chicken, pit-cooked chicken, mac and cheese, and, oh yeah, whole pigs.

He gives his feedback to those coming up behind him as a judge on Food Network’s BBQ Brawl.

Ayo Adeyemi – London

Chef Adeyemi has brought West Africa to the U.K. As head chef of London’s Michelin-star restaurant, Akoko, Adeyemi has changed how traditional African food is celebrated.

“When I was growing up in the industry as a young chef, restaurants like this weren’t around,” Adeyemi said, according to SCMP. “So I was forced to have to learn the modern British culture, the modern Asian culture, the modern French culture.”

Under the chef’s leadership, the menu now hosts an interesting take on jollof rice, served with BBQ, native blue lobster, and smoked goat with mustard seeds.

Nyesha Arrington – California

Her multiracial upbringing has made her keen sense of taste a powerful force in the industry. Arrington, who grew up with a Korean and Black background, trained with top cooks to pick up a spatula and has served as the head chef at Wilshire in Santa Monica, California. Arrington prides herself on concurring many food lanes, including “that path of France and nouvelle cuisine,” she told The New York Times, but she says the main thing she loves is finding the common denominator in food.

While she has made appearances in the Los Angeles Times and GQ, she currently stars as a judge on the cooking competition show Next Level Chef.

Jerrelle Guy – Florida

If you have a sweet tooth, make sure you’re following Jerrelle Guy. Her mouth-watering treats come with a unique spin, ranging from black bean brownies to brown sugar strawberry jalapeno lime pie. Her different recipes have given her a reputation to be proud of, catching the eye of fellow Black girl chefs like Carla Hall, and she was even nominated for a prestigious James Beard Award.

The cookbook author has also been featured on the Netflix series High on the Hog.

Chef Resha – YouTube

If you’re looking for simple but fulfilling recipes, tap into Chef Resha’s delicious YouTube page. So many chefs used the pandemic to uplift their craft, and Resha is one of several that wears the crown. Check out her steak and cheese stuffed peppers or bacon cheeseburger egg rolls recipe and tell her BE sent you.

[ledenews]

Oglebay’s Backyard BBQ Set for Memorial Day Weekend

Food. Beverages. Live Music. Family fun. Those are the four primary components for this year’s Backyard BBQ at Ogebay during the upcoming Memorial Day weekend. The event, presented by The Glessner Group of Wheeling, kicks off Friday afternoon at 5 p.m. with live music, tasty foods, and a large beverage menu from which to choose. For a third consecutive year, thanks to the support from The Glessner Group, a pair of national recording artists will headline the Saturday evening concert at Camp Russell. Frankie Ballard and his band feature a country/bluesy sound, according to Oglebay programming manager Jon Banco, will lead off, and then Rodney Atkins - an award-winning country star with roots in Tennessee - will close the show. “The Backyard BBQ is Oglebay’s way of celebrating the beginning of summer for both the kids in the area and their parents and everyone else,” Banco explained. “There will be plenty of activities for the children, and a lot of different food vendors, live entertainment, a children’s area, bourbon tasting, and, of course, the big concert on Saturday evening. “This is the first time we’ll welcome country music to the Backyard BBQ’s big show with Rodney Atkins and Frankie Ballard scheduled for Saturday evening,” he explained. “With the great history with country music in this region, we expect folks will really have a great time with the music and the surroundings.” Banco offered a piece of advice for those planning to attend the Saturday evening concert, too. “The best thing for those attending the country shows Saturday evening is to come up early, find your parking area, and come enjoy the great food and everything else we’ll have available for those who attend,” Banco said. “Along with the vendors and the bourbon tasting, we’ll have cooking demonstrations from our local professionals, the Little Piggie Fun Zone for the kids, and a lot of different live entertainment before the big shows. “All of the live entertainment is free except the big shows Saturday evening at Camp Russell,” he confirmed. “Before the gates open at 5:30 p.m. for the Frankie Ballard and Rodney Atkins performances Saturday evening, we’ll have Gage Joseph at the Site One stage to get everyone warmed up, ‘Intro to BBQ’ and ‘Whole Hog Prep’ classes, the ‘Pigs Gone Wild Race,’ and a lot of other activities that are all family-friendly.” Oglebay's Backyard BBQ features award-winning vendors from throughout the region. Real Good Grub (Jim’s Smokin Que, R & G Smokehouse, Off the Bone BBQ, Wood Fired Pizza, Ideal Provisions, Lulu’s Bubble Tea, Grilled Pineapple, Pittsburgh Crepes, Kirk’s Ice Cream, Sno Biz Shave Ice, and root beer and lemonades trucks.) Something for everyone? “We’ll have a few major barbecue vendors and some others from throughout the year with things like the wood-fired pizza and some desserts,” Banco said. “We’re having Off the Bone, Jim’s Smokin’ Que, and R&G Smokehouse BBQ coming into from out of area, and plenty of local foods, too, and all of the vendors will be prepped to serve up until 9 p.m. each evening. “The barbecue trucks will offer a lot of everything that’s traditional, and also some specialty items they enter into the contests,” he said. “When it comes to barbecue, there are a lot of competitions and these vendors are very highly decorated, that’s for sure. And our plans are for the lines to be short because of how these vendors do their events.” Along with the available food, demonstrations and tastings are scheduled, as well. Bourbon tastings are scheduled for Friday from 6-9 p.m. and from 1-6 p.m. both Saturday and Sunday, cooking demos will take place on both days, and children’s activities will be available during the weekend afternoons. “Everything we’re doing during the Backyard BBQ is family-friendly because that’s what Oglebay is all about,” Banco said. “We love our barbecue in this area of the country so we thought it would be interesting and helpful to have the demonstrations by our local chefs, and we also have some folks who really appreciate their bourbon so I’m hoping to get some local aficionados to talk about their preferences during the tastings. “There’s going to be a lot for parents to do with their kids, too,” he said. “As a father, I’ve learned how important it is for the kids to have as much fun as the adults, so that’s why we’re planning to have a great mix for everyone.” The majority of the live entertainment is free to the public at Site One near the Levenson Shelter. Sing a Song. Sing It Loud. (Libby Adams, Devon Allen Johnson & Ruff Creek, Tammy Jo & Iron Horse, 7 South, Gage Joseph Band, Jason Treuman, MSM, Bucket of Puppies, Punching Oswald, Thunderstruck) And, thanks again to The Glessner Group, Frankie Ballard and Rodney Atkins on the Camp Russell stage Saturday evening, too. “The Wheeling area community really supports us at The Glessner Group so we’re always looking for ways to give back to the people in this region, and we believe the Backyard BBQ is a great way to do just that,” said founder Gary Glessner. “In the beginning, we went back and forth with ideas until settling on this kind of a weekend, and I think it’s worked out great for everyone involved. “This area has a rich history and a rich appreciation for country music, so I believe the performers this year are great to go along with that tradition,” he continued. “It’s all about the summer months and getting it started the right way, and that’s why The Glessner Group is proud to be involved again this year.” Banco agrees, and he’s convinced this year’s schedule of performers is the finest he’s collected for Oglebay’s annual summer kick-off. “I think the live music is going to be better than it’s been for the first two Backyard BBQs,” Banco said. “We get started with Libby Adams, and she has such a strong voice that she’s going to attract a lot of attention to the Levenson right from the start. After Libby on Friday, Devon Allen Johnson & Ruff Creek will take over and they’re a terrific country cover band with some of their own songs, too. “On Saturday, the live music begins on the Site One stage at Noon with Tammy Jo & Iron Horse, and we’ll have country music all afternoon,” he said. “Sunday will be more of a variety with five different performances, including an AC/DC tribute band at the end of the day. So, on top of the big concert, we’ll have a lot more live music this year for the Backyard BBQ.” While Atkins debuted in the late 1990s and has been nominated for a number of different country music awards, Ballard has charted eight singles on the Hot Country Songs charts over the last six years after performing for a few years in Nashville for the Grand Ole Opry. That’s another reason why Banco agrees with Glessner - country is the perfect genre of music for this year’s Memorial Day weekend. “We started the Backyard BBQ three years ago and it’s been a great success the first two years,” he said. “The first year we had the Gin Blossoms for the Saturday concert, and last year it was Collective Soul, and the crowds have been terrific because those are bands we don’t get to see in this area very often at all. The same is true with Rodney Atkins and Frankie Ballard. “We’ve learned a lot the first two years, too, and that’s why we expected this year’s Backyard BBQ to be the best yet,” he said. “This event is Oglebay’s official summer kick-off just like Oglebayfest is for the Fall season in the Upper Ohio Valley, and it’s for our local residents and for the people who stay with us at Wilson Lodge or in one of the cottages. And, for the most part, the entertainment is free to the public as a thank you for all of the support our local residents give Oglebay all year long.” Read the full article

[brookston]

Holidays 10.21

Holidays

Abby Cadabby Day

American Frog Day

Antillean Day (Bonaire, Curacao, Saba, St. Eustatius)

Armed Forces Day (Honduras)

Babbling Day

Back to the Future Day

Barrel Day (French Republic)

Can-Can Day

Celebration of the Mind Day

Check Your Meds Day

Count Your Buttons Day

Egyptian Naval Day (Egypt)

Everyone Writes Day (UK)

Funafuti (Tuvalu)

Global Clinical Engineering Day

Global Encryption Day

Global Iodine Deficiency Day

GTA Day

Humble Yourself By Having Your Picture Made Wearing A Bicycle Helmet Day

International Day of Action on Big Biomass

Jailhouse Rock Day

Light Bulb Day

Loud Shirt Day

National Alexander Day

National Archives Day

National Breast Reconstruction Awareness Day

National Check Your Meds Day

National Check Your Transmission Day

National Jameson Day

National Nurses’ Day (Thailand)

National Pets for Veterans Day

National Raymond Day

National Shut-In Day

National Throw Short People Day

National Witch Hazel Day

Ndadaye Day (Burundi)

Overseas Chinese Day (Taiwan)

Police Commemoration Day (India)

Reptile Awareness Day

Take Time and Watch the Sunset Day

Trafalgar Day (UK)

USS Constitution Day

Uzbek Language Day

Wonder Woman Day

World Earthworm Day

World Energy Saving Day

World Esports Day

World Feminist Radio Day

World Gaming Day

World War II Victims Remembrance Day (Serbia)

Food & Drink Celebrations

Apple Day (UK)

Caramel Apple Day

Garbanzo Bean Day

International Day of the Nacho (Mexico, US)

National Honey Day (UK)

National Mezcal Day

National Pumpkin Cheesecake Day

Pop Rocks Day

World Apple Day

3rd Saturday in October

Bridge Day (West Virginia) [3rd Saturday]

Frabjous Day [3rd Saturday]

I Love Yarn Day [3rd Saturday]

International Archeology Day [3rd Saturday]

International Independent Video Store Day [3rd Saturday]

National Paint Your Own Pottery Day [3rd Saturday]

International Repair Day [3rd Saturday]

International Sloth Day [3rd Saturday]

National Bridge Day [3rd Saturday]

National Fetch Day [3rd Saturday]

National Harp Day (Ireland) [3rd Saturday]

National Mover Over Day [3rd Saturday]

National Slow Down Day [3rd Saturday]

National Surfing Day (Costa Rica) [3rd Saturday]

National Whole Hog Barbecue Day [3rd Saturday]

O. Henry Pun-Off World Championships [3rd Saturday]

Raw Milk Cheese Appreciation Day [3rd Saturday]

Sharing Economy Saturday [3rd Saturday]

Sweetest Day [3rd Saturday]

World Singing Day [3rd Saturday]

Independence Days

Narsiryn (Declared; 2021) [unrecognized]

Feast Days

Abby Cadabby (Muppetism)

Asterius of Ostia (Christian; Saint)

Berthold of Parma (Christian; Saint)

The Birdman (Muppetism)

Bruno Hauptmann Day (Church of the SubGenius; Saint)

Charles of Austria, Blessed (Roman Catholic Church)

Domenichino (Artology)

Festival of Parlor Shamanism

Fintán of Taghmon (Christian; Saint)

Great Horn Fair (Pagan)

Hilarion (Christian; Saint)

John of Bridlington (Christian; Saint)

Katsushika Hokusai (Artology)

Laura of Saint Catherine of Siena (Christian; Saint)

Leticia (Christian; Saint)

Lord Bacon (Positivist; Saint)

Maha Saptama Great Ceremony; Hinduism) [7th Day of 9th Moon]

Malchus of Syria (Christian; Saint)

Peter Yu Tae-chol (Christian; Saint)

Phulpati [7th Day of Dashain]

Severinus of Bordeaux (Christian; Saint)

Try Thinking Day (Pastafarian)

Tuda of Lindisfarne (Christian; Saint)

Ursula (Christian; Saint)

Viator of Lyons (Christian; Saint)

Lucky & Unlucky Days

Fortunate Day (Pagan) [43 of 53]

Sakimake (先負 Japan) [Bad luck in the morning, good luck in the afternoon.]

Umu Limnu (Evil Day; Babylonian Calendar; 49 of 60)

Premieres

All the Right Stuff (Film; 1983)

The Awful Truth (Film; 1937)

Bad as Me, by Tom Waits (Album; 2011)

The Banshees of Inisherin (Film; 2022)

Batman: Mystery of the Batwoman (WB Animated Film; 2003)

Bat Out of Hell, by Meatloaf (Album; 1977)

Black Adam (Film; 2022)

Bullets Over Broadway (Film; 1994)

Chase Me (WB Cartoon; 2003)

Comes a Time, by Neil Young (Album; 1978)

The Dead Zone (Film; 1983)

Dune Messiah, by Frank Herbert (Novel; 1969) [Dune #2]

Everything to Everyone, by Barenaked Ladies (Album; 2003)

Footlight Parade (Film; 1933)

For Whom the Bell Tolls, by Ernest Hemingway (Novel; 1940)

The Good Egg (WB MM Cartoon; 1939)

It Can't Happen Here, by Sinclair Lewis (Novel; 1935)

Jack Reacher: Never Go Back (Film; 2016)

The Mandarins, by Simone de Beauvoir (Novel; 1954)

Moonlight (Film; 2015)

My Fair Lady (Film; 1964)

Mystic Pizza (Film; 1988)

Orpheus in the Underworld, by Jacques Offenbach (Operetta; 1858)

The Peripheral (TV Series; 2022)

Plague Dogs (Animated Film; 1982)

Polka Party, by Weird Al Yankovic (Album; 1986)

Rumble Fish (Film; 1983)

The Sheik (Silent Film; 1921)

Sex, by Madonna and photographer Steven Meisel (Book; 1992)

Speed Racer (Film; 2008)

Stooge for a Mouse (WB MM Cartoon; 1950)

Tapeheads (Film; 1988)

What’s My Lion (WB LT Cartoon; 1961)

You Don’t Know What You’re Doin’ (WB MM Cartoon; 1931)

You Want It Darker, by Leonard Cohen (Album; 2016)

Today’s Name Days

Karl, Ulla, Ursula (Austria)

Hilarion, Kajo, Uršula, Zvjezdan (Croatia)

Brigita (Czech Republic)

Ursula (Denmark)

Ulla, Ulrika, Ursula (Estonia)

Ursula (Finland)

Céline, Ursule (France)

Celina, Holger, Ulla, Ursula (Germany)

Christodoulos, Efkratis, Orsalia, Socrates, Sokrates, Sokratis, Ursula (Greece)

Orsolya (Hungary)

Orsola (Italy)

Garlibs, Ginta, Gints, Severins, Urzula (Latvia)

Hiliaras, Raitvilas, Uršulė (Lithuania)

Bergljot, Birger (Norway)

Bernard, Celina, Dobromił, Elżbieta, Hilary, Klemencja, Pelagia, Pelagiusz, Urszula, Wszebora (Poland)

Taisia (Russia)

Uršuľa (Slovakia)

Úrsula (Spain)

Ursula, Yrsa (Sweden)

Ada, Ilarion, Larry (Ukraine)

Celina, Celine, Nobel, Selena, Selina, Ursula, Wanda, Wendall, Wendell, Wendy (USA)

Today is Also…

Day of Year: Day 294 of 2024; 71 days remaining in the year

ISO: Day 6 of week 42 of 2023

Celtic Tree Calendar: Gort (Ivy) [Day 19 of 28]

Chinese: Month 9 (Ten-Xu), Day 7 (Ren-Zi)

Chinese Year of the: Rabbit 4721 (until February 10, 2024)

Hebrew: 6 Heshvan 5784

Islamic: 6 Rabi II 1445

J Cal: 24 Shù; Threesday [24 of 30]

Julian: 8 October 2023

Moon: 50%: 1st Quarter

Positivist: 14 Descartes (11th Month) [Lord Bacon]

Runic Half Month: Wyn (Joy) [Day 10 of 15]

Season: Autumn (Day 28 of 89)

Zodiac: Libra (Day 28 of 30)

[brookstonalmanac]

Holidays 10.21

Holidays

Abby Cadabby Day

American Frog Day

Antillean Day (Bonaire, Curacao, Saba, St. Eustatius)

Armed Forces Day (Honduras)

Babbling Day

Back to the Future Day

Barrel Day (French Republic)

Can-Can Day

Celebration of the Mind Day

Check Your Meds Day

Count Your Buttons Day

Egyptian Naval Day (Egypt)

Everyone Writes Day (UK)

Funafuti (Tuvalu)

Global Clinical Engineering Day

Global Encryption Day

Global Iodine Deficiency Day

GTA Day

Humble Yourself By Having Your Picture Made Wearing A Bicycle Helmet Day

International Day of Action on Big Biomass

Jailhouse Rock Day

Light Bulb Day

Loud Shirt Day

National Alexander Day

National Archives Day

National Breast Reconstruction Awareness Day

National Check Your Meds Day

National Check Your Transmission Day

National Jameson Day

National Nurses’ Day (Thailand)

National Pets for Veterans Day

National Raymond Day

National Shut-In Day

National Throw Short People Day

National Witch Hazel Day

Ndadaye Day (Burundi)

Overseas Chinese Day (Taiwan)

Police Commemoration Day (India)

Reptile Awareness Day

Take Time and Watch the Sunset Day

Trafalgar Day (UK)

USS Constitution Day

Uzbek Language Day

Wonder Woman Day

World Earthworm Day

World Energy Saving Day

World Esports Day

World Feminist Radio Day

World Gaming Day

World War II Victims Remembrance Day (Serbia)

Food & Drink Celebrations

Apple Day (UK)

Caramel Apple Day

Garbanzo Bean Day

International Day of the Nacho (Mexico, US)

National Honey Day (UK)

National Mezcal Day

National Pumpkin Cheesecake Day

Pop Rocks Day

World Apple Day

3rd Saturday in October

Bridge Day (West Virginia) [3rd Saturday]

Frabjous Day [3rd Saturday]

I Love Yarn Day [3rd Saturday]

International Archeology Day [3rd Saturday]

International Independent Video Store Day [3rd Saturday]

National Paint Your Own Pottery Day [3rd Saturday]

International Repair Day [3rd Saturday]

International Sloth Day [3rd Saturday]

National Bridge Day [3rd Saturday]

National Fetch Day [3rd Saturday]

National Harp Day (Ireland) [3rd Saturday]

National Mover Over Day [3rd Saturday]

National Slow Down Day [3rd Saturday]

National Surfing Day (Costa Rica) [3rd Saturday]

National Whole Hog Barbecue Day [3rd Saturday]

O. Henry Pun-Off World Championships [3rd Saturday]

Raw Milk Cheese Appreciation Day [3rd Saturday]

Sharing Economy Saturday [3rd Saturday]

Sweetest Day [3rd Saturday]

World Singing Day [3rd Saturday]

Independence Days

Narsiryn (Declared; 2021) [unrecognized]

Feast Days

Abby Cadabby (Muppetism)

Asterius of Ostia (Christian; Saint)

Berthold of Parma (Christian; Saint)

The Birdman (Muppetism)

Bruno Hauptmann Day (Church of the SubGenius; Saint)

Charles of Austria, Blessed (Roman Catholic Church)

Domenichino (Artology)

Festival of Parlor Shamanism

Fintán of Taghmon (Christian; Saint)

Great Horn Fair (Pagan)

Hilarion (Christian; Saint)

John of Bridlington (Christian; Saint)

Katsushika Hokusai (Artology)

Laura of Saint Catherine of Siena (Christian; Saint)

Leticia (Christian; Saint)

Lord Bacon (Positivist; Saint)

Maha Saptama Great Ceremony; Hinduism) [7th Day of 9th Moon]

Malchus of Syria (Christian; Saint)

Peter Yu Tae-chol (Christian; Saint)

Phulpati [7th Day of Dashain]

Severinus of Bordeaux (Christian; Saint)

Try Thinking Day (Pastafarian)

Tuda of Lindisfarne (Christian; Saint)

Ursula (Christian; Saint)

Viator of Lyons (Christian; Saint)

Lucky & Unlucky Days

Fortunate Day (Pagan) [43 of 53]

Sakimake (先負 Japan) [Bad luck in the morning, good luck in the afternoon.]

Umu Limnu (Evil Day; Babylonian Calendar; 49 of 60)

Premieres

All the Right Stuff (Film; 1983)

The Awful Truth (Film; 1937)

Bad as Me, by Tom Waits (Album; 2011)

The Banshees of Inisherin (Film; 2022)

Batman: Mystery of the Batwoman (WB Animated Film; 2003)

Bat Out of Hell, by Meatloaf (Album; 1977)

Black Adam (Film; 2022)

Bullets Over Broadway (Film; 1994)

Chase Me (WB Cartoon; 2003)

Comes a Time, by Neil Young (Album; 1978)

The Dead Zone (Film; 1983)

Dune Messiah, by Frank Herbert (Novel; 1969) [Dune #2]

Everything to Everyone, by Barenaked Ladies (Album; 2003)

Footlight Parade (Film; 1933)

For Whom the Bell Tolls, by Ernest Hemingway (Novel; 1940)

The Good Egg (WB MM Cartoon; 1939)

It Can't Happen Here, by Sinclair Lewis (Novel; 1935)

Jack Reacher: Never Go Back (Film; 2016)

The Mandarins, by Simone de Beauvoir (Novel; 1954)

Moonlight (Film; 2015)

My Fair Lady (Film; 1964)

Mystic Pizza (Film; 1988)

Orpheus in the Underworld, by Jacques Offenbach (Operetta; 1858)

The Peripheral (TV Series; 2022)

Plague Dogs (Animated Film; 1982)

Polka Party, by Weird Al Yankovic (Album; 1986)

Rumble Fish (Film; 1983)

The Sheik (Silent Film; 1921)

Sex, by Madonna and photographer Steven Meisel (Book; 1992)

Speed Racer (Film; 2008)

Stooge for a Mouse (WB MM Cartoon; 1950)

Tapeheads (Film; 1988)

What’s My Lion (WB LT Cartoon; 1961)

You Don’t Know What You’re Doin’ (WB MM Cartoon; 1931)

You Want It Darker, by Leonard Cohen (Album; 2016)

Today’s Name Days

Karl, Ulla, Ursula (Austria)

Hilarion, Kajo, Uršula, Zvjezdan (Croatia)

Brigita (Czech Republic)

Ursula (Denmark)

Ulla, Ulrika, Ursula (Estonia)

Ursula (Finland)

Céline, Ursule (France)

Celina, Holger, Ulla, Ursula (Germany)

Christodoulos, Efkratis, Orsalia, Socrates, Sokrates, Sokratis, Ursula (Greece)

Orsolya (Hungary)

Orsola (Italy)

Garlibs, Ginta, Gints, Severins, Urzula (Latvia)

Hiliaras, Raitvilas, Uršulė (Lithuania)

Bergljot, Birger (Norway)

Bernard, Celina, Dobromił, Elżbieta, Hilary, Klemencja, Pelagia, Pelagiusz, Urszula, Wszebora (Poland)

Taisia (Russia)

Uršuľa (Slovakia)

Úrsula (Spain)

Ursula, Yrsa (Sweden)

Ada, Ilarion, Larry (Ukraine)

Celina, Celine, Nobel, Selena, Selina, Ursula, Wanda, Wendall, Wendell, Wendy (USA)

Today is Also…

Day of Year: Day 294 of 2024; 71 days remaining in the year

ISO: Day 6 of week 42 of 2023

Celtic Tree Calendar: Gort (Ivy) [Day 19 of 28]

Chinese: Month 9 (Ten-Xu), Day 7 (Ren-Zi)

Chinese Year of the: Rabbit 4721 (until February 10, 2024)

Hebrew: 6 Heshvan 5784

Islamic: 6 Rabi II 1445

J Cal: 24 Shù; Threesday [24 of 30]

Julian: 8 October 2023

Moon: 50%: 1st Quarter

Positivist: 14 Descartes (11th Month) [Lord Bacon]

Runic Half Month: Wyn (Joy) [Day 10 of 15]

Season: Autumn (Day 28 of 89)

Zodiac: Libra (Day 28 of 30)

[rankertopgoogle]

Hog roast catering

ABOUT US - Hogroast.company

Hog Roast & BBQ catering by Higher Naze Hog Roasts.

With over fifteen years of experience in hog roast and barbecue catering, our journey began at a bustling market where we were bombarded with requests to cater people’s events. We were initially hesitant, but after a year of turning down requests, we finally decided to take the plunge and extend our business to the mobile world.

We’ve perfected our hog roast and BBQ food, but we didn’t stop there. We focused on creating a setup that was exceptional in every way and would not disappoint any future booking. Year after year, we improved the setup, ensuring that it was impeccable with no expense spared. Now, we solely focus on mobile event catering, and we’ve given up the market as there is just too much demand for our services on the road.

We’re a family-owned business, not a franchise, and we take pride in the quality of our events. We’ve recruited some of the best chefs from local eateries, and they’ve stayed with us over the years, a testament to the quality of our hog roast events. It’s an extremely enjoyable job, and we’ve had the pleasure of traveling to some amazing places. It’s so much better than being stuck at a market!

We cover the whole of the UK, and no job is too far away for us. Just fill in our form, and we’ll send you a fully inclusive price. We’re committed to giving you the time and space to make your decision, and we promise never to follow up with a phone call unless you request it. You won’t be bombarded with email after email trying to persuade you to book, either. One email is all you’ll receive from us.

As an active member of the National Catering Association, we hold every certificate required to operate. We take our commitment to quality seriously, and we’re always looking for ways to improve our service. We look forward to hearing from you and providing you with an exceptional culinary experience that you’ll remember for years to come.

 Hog Roast Alkrington, Manchester

A hog roast at Alkrington Tennis Club was our selected blog job of the day. Christine joined chef Steve on this event which was to celebrate the tennis club at Alkrington, Manchester their 100 year anniversary.

It was a fantastic setting for hog roast catering. After arriving just after midway we were set up in no time. The smell of the hog was attracting lots of interest both from passers by and event goers.

Guests had already pre-bought their tickets for the day, which entitled them to a hog roast sandwich and a pizza in the evening. 2pm soon arrived and the hog was carved and served. This menu was the hog roast served into bread rolls, with an option of sage & onion stuffing and apple sauce.

After providing an extended serve time of 3 hours the hog was just about done and the clean down was started. At around 6pm the van was loaded with Christine & Steve heading back to base. Another enjoyable hog roast event catered for.

 Hog Roast Immingham

Hog roast Immingham is where you are more than likely to find Higher Naze Hog Roast catering most days. We are a family run business that has been operating in and around Immingham with our hog roast and BBQ catering for over 15 years.

Our hog roast hire services Immingham are the perfect way to treat your guests at your planned hog roast event or even BBQ event for that matter.

We cater for any size event. From a handful of guests to thousands all you have to do is fill in the form and wait for your tailored hog roast Immingham quote.

If you prefer, please feel free to phone our office on 0800 099 6136.

It is important to know when you do get your hog roast hire Immingham quote we will never be pushy. We are a busy hog roast company and never try and push sales. Should you contact the office, we will just offer any advice needed and issue a price if requested.

Should you fill in our hog roast Immingham form we will just simply send you a quote. No follow up emails will be sent.

It is very important to know we are a family run hog roast and BBQ catering business. We are NOT a franchise. We care totally about your hog roast event or BBQ catering Immingham event. Our quality remains the same for every hog roast.

Our office is always fully manned and will be on hand to help you choose whats right for you in a very friendly way.

Please feel free to browse our hog roast Immingham site and please do note all the photos are of actual events we have covered.

https://hogroast.company/

[aethelar]

*whispers* where did you live in patagonia, what language did they speak, was cow's milk really common, was it hard to grow things yourself, what kind of wildlife is there, can you find wifi easily, how did you get there in the first place? *really wants to visit but has food allergies and is an awkward duck who also wants to know everything*

Ok actual serious informations times let’s go

Where in Patagonia

It depends how long you have; if you’re going for a shorter holiday, it’s probably best to stick to one or two areas mentioned below because travel between places is long and, particularly in winter, unreliable. If you’ve got more time, then this is what I’d recommend:

Start in Ushaia, Tierra del Fuego. There are regular flights from Buenos Aires and it’s the southernmost point that’s easy to get to; an excellent starting place. This is the fin del mundo, the end of the world; cruises to Antarctica leave from here, you’ll find some excellent cultural centres and museums, and some lovely walking in the surrounding areas and national park, penguins, flamingos, glaciers, everything. Thoroughly recommend a boat trip as well that takes you out into the Beagle Channel because a) BEAGLE CHANNEL and b) the guides are fabulous fountains of knowledge and very happy to answer the genuine mountain of questions you will have.

Next one is Puerto Natales which is the jumping off point for Torres del Paine national park - you may have to go via Punta Arenas to get here, but that’s no hardship at all because it’s a lovely town. The big thing here is walking in the national park; the famed W trek is a five day monster that in summer is packed but much emptier in winter - though do bear in mind that the lodges might not be open in winter and camping is only for the experienced. There are a variety of shorter sections you can do as day treks; for practicality, we did a series of these instead of the full five day one. You’ll get mountains, glaciers, waterfalls, bright green lakes, and empty horizons (though again, in summer it can be much busier)

And Perito Moreno Glacier is an absolute star of a place; it gorgeous, and one of the most peaceful places I’ve been, and has various walking trails around as well. You can take boat trips but honestly only do this if it’s crowded on the land, otherwise you won’t get the freedom to just stop and marvel for like four hours. You’ll want to stay in El Calafate which is around an hour or so drive away (there are loads of people offering shuttle buses so no worries) - this is glacier hotspot with Los Glaciares national park so definitely a good base for taking trips out to the mountains.

On the other hand, if you want to stay in the mountains rather than taking day trips to them, you want my favourite place in Patagonia: El Chalten. This is a small, remote town, very quiet, lots of places closed during winter and only open in high season, absolutely fabulous bakery down on the main road near the bus station. The only thing to do here is walk. (Or, well, variety of outdoor sports I guess but I’m a walker so walking is what I did.) Plenty of routes you can do from the town itself that make nice day treks, some of them challenging, some of them more accessible. This was the absolute place where you walked from the door of the hostel and only stopped walking when you reached the edge of the mountain / lake / glacier / world - take thermos, sit on your rock at the conquering peak of your day, and enjoy the view. In summer, the road north from here - Route 40, the Carretera Austral - is one of the most famous and beautiful roads in South America; in winter, alas, it’s closed.

And those would be my top four places in Patagonia. If you have the time, then honestly seriously consider pushing north until you hit Santiago (it’ll make the flights easier apart from anything else!) If you do, then keep eyes out for Bariloche (in the Lake District, absolutely stunning scenery and many chocolate shops, excellent walks and kayaking and even skiing if you get the season right), Chiloe (very spiritual, ancient forests, plafitos which are houses on stilts over the water, and watch the sun setting over muelle de las almas - the dock of souls - which is a bridge leading off the edge of the island to the horizon and one of the most special places I visited. Bring a torch for the way back. Don’t make my mistake and forget that it gets dark after sunset) and Pucon (adventure sports! Natural geothermal hotsprings! There’s a giant volcano and the only done thing is to climb it and then slide down on a tea tray there is a story here but this post is getting long so maybe another time) on the way to Santiago.

Language

All of Chile and Argentina speak Latin American Spanish. It is an accented form - “ll” is pronounced like a hard sh or soft j sound unlike the standard y sound, for example - but I had no trouble understanding or being understood and I speak Castillian Spanish. Most hostels and the like will have people who speak English, and there will be English guided tours if you want one, but if you’re buying your own food in the shops or speaking to local people then you’ll find Spanish useful. Even just a few phrases! De donde son is a question everyone asks, so learn the answer - Soy de Inglaterra or Estados Unidos or whichever country you’re from. Buenos dias is said to everyone at all times; buen dia is good morning; Me encanta su pais means I love your country and Hay una cama libre por esta noche is how you ask a hostel if they have any beds free for the night. That should be enough to get you started. (I still haven’t worked out how to do accents on this computer so apologies for those lacking)

Milk, Growing things yourself, and other food

Milk is not a common feature. Tea is drunk blank, coffee with powdered cream, and you have yoghurt on your cereal. I didn’t notice I’m afraid if it was cow’s or not, but I would assume it was? I don’t know what the hot chocolates were made with but my money is on manna from heaven so that may or may not be cow. You won’t find milk hard to avoid if you need to though.

As far as growing things yourself goes, we honestly didn’t try this one. We were living out of backpacks in hostels, so we relied on local markets. That being said do be aware that meat is a lot more common than vegetables and in certain areas, fresh vegetables can be expensive and hard to come by. There’s usually a good array of tinned or frozen though! Taking a wild stab, I’d guess it’s not the simplest thing - most of the wild vegetation was hardy grasses or shrubs rather than trees or flowers, but this may change in summer. I have to say, seeing trees again as we went north was a huge relief - coniferous trees in Bariloche and deciduous trees (deciduous trees! ancient forests!) in Chiloe. Flowers didn’t properly come back until Bolivia; we arrived at four in the morning in Sucre and it was like the whole night smelt of flowers and I may, possibly, have cried.

The big local foods were barbecue (particularly lamb) or stew; lots of meat, much more than you’d be used to eating, but you need it for the warmth. Ushaia is also particularly famous for spider crabs and has a lot of fish. If you’re cooking for yourself big towns will have most things and small towns you just have to be creative. Root vegetables, steak, and potatoes are almost always available. Breakfast is usually cereal and yoghurt with fruit or bread and dulce de leche, but the bakeries have some fabulous things - pastafrola is a delicious jam tart, alfajor is a caramel biscuit sandwich, both are amazing. For chocolate, rama (logs) are where it’s at and turista chocolate shops sell them in huge quantities.

And drinks; hot chocolate is of course divine but the other thing everyone drinks (in Argentina at least, less so in Chile) is mate - this is a herbal tea (I think?), quite bitter and earthy but very nice, which is as much a part of society as it is a drink. But it’s genius, because it’s socially acceptable to take a thermos and a mate cup with you everywhere you go and just drink tea constantly. It’s also a social drink and often shared; the rules we learnt are as follows: when the cup is passed to you, drink a small bit, and pass on. Don’t hog the cup. Don’t use the spoon to stir or mess the leaves up. If you say thank you when you pass it back, that means you’ve had enough and won’t be included in the next round. You can ask what blend of mate people use, but don’t be offended if it’s a family secret.

Wildlife

The most commons things to see are guanacos (a wild cousin of the llama), condors (which are huge), penguins (king penguins year round, magellanic penguins in their breeding season September to February), flamingos, sea lions and sea birds. And land birds, actually, though I’m not so good at identifying them - definitely woodpeckers and something that looked like a crow. Foxes are harder to spot but still present; further out to sea are whales and dolphins.

For best chances of seeing wildlife, you may need to pick up day trips eg out to the penguin colonies or on a whale watching tour, but you’ll certainly see some things just by going out and exploring by yourself. One thing that was happily lacking was mosquitoes; absolutely no issues with biting insects at all. Again, summer may be different!

Wifi

The only place we had problems was in El Chalten, which very occasionally had power issues in the whole town. Don’t worry; all heating is gas based. Ain’t nothing turning that off. Otherwise wifi is readily available in hostels and even in some cafes and bus terminals; it might not be fast enough to stream HD movies, but we never had problems with the speed for normal usage.

How did you get there

We actually went as part of a larger trip spanning as much of South and Central America as we could fit in and travelled almost exclusively on buses. Honestly, this is absolutely fine as long as you can sleep on the road - buses in Chile and Argentina are high quality, they bring you hot sweet coffee in the morning, and apart from the weather things run on time and efficiently. Journeys can be long; overnight is standard, if you’re skipping out the in-between places you can find some longer journeys. 

If you’re visiting only Patagonia then I’d recommend flying; Ushaia definitely has an airport, and I believe El Calafate does too. The land route up to Santiago follows the Andes and is gorgeous, well worth it, but the land route between Ushaia and Buenos Aires is less spectacular. If you want to include Buenos Aires you could either break up your flight to Ushaia by stopping here for a few days, or travel Ushaia to Santiago then cross the Andes to Mendoza and travel to Buenos Aires from there. These are the Argentinian plains; huge open spaces, lots of wine. 

Et voila! Let me know if you have any other questions about things; Patagonia is an awesome place in every way and yes you should visit. Don’t let food allergies stop you. And pack jumpers that can layer and good walking shoes. And a decent knife! If you’re doing your own cooking, number one thing you’ll find useful is a sharp knife because hostel kitchens may or may not have good ones available. It makes such a difference. One of the ceramic ones with the cases is ideal because it won’t accidentally cut holes in your shirts while it’s packed.

[ocfooddiva]

Celebrate National BBQ Day and the last day of National BBQ Month with Whole Hog Cafe! 🐖 🔥 https://youtu.be/zZR-HJtIvL0 #throwback #nationalbbqday #nationalbarbequeday #nationalbarbecueday #nationalbbqmonth #nationalbarbequemonth #nationalbarbecuemonth #bbq #bbqlife #bbqribs #bbqlovers #barbeque #barbecue #brisket #ribs #pork #fortsmith #arkansas #memorialdayweekend #memorialday #delicious #foodlover #vlog #vlogger #may #may31 https://www.instagram.com/p/CPin903Dh9q/?utm_medium=tumblr

[laurelkrugerr]

9 Bloody Brilliant Ways Businesses Are Navigating Meat Prices

June 17, 2020 8 min read

This year has been rife with unprecedented challenges for small businesses — especially those in the food-and-beverage industry. Supply chain shortcomings have been thrown into stark relief, but perhaps nowhere more than among meat manufacturers. The plants of the “Big Four” meatpackers — Tyson, Cargill, JBS USA and National Beef — proved highly susceptible to outbreaks, and when they began operating at reduced capacity, meat prices soared.

The Justice Department has since launched an antitrust investigation into all four companies and indicted chicken-industry executives on charges of price fixing. Meanwhile, according to Buyer’s Edge Platform, between April and May, standard beef-cut prices were up 87 percent, pork was up 70 percent, and chicken-breast prices were up 23 percent.

This has been costly for consumers and companies alike, but as ever, entrepreneurs are rising to the challenge to pivot and mitigate costs. We’ve heard from numerous businesses who are making the best of a bad situation, or even making a bad situation work to their advantage. Here are nine key ways that entrepreneurs are innovating to respond to meat prices. 

1. For smaller meat suppliers, pivoting direct-to-consumer 

During lockdown, restaurant closures had already pushed smaller, higher-quality meat purveyors toward an online, direct-to-consumer model — and when the larger processing plants had to cut back on production, smaller purveyors were set up to capitalize on the meat shortage. Geoff Latham is the founder of Nicky USA, a family owned meat purveyor and butcher in the Pacific Northwest. He says he’s made “drastic changes to his business in order to stay afloat, including a major pivot from mostly supplying local restaurants to opening a new direct-to-consumer channel.”

Ariane Daguin, the CEO of D’Artagnan, a sustainable meat supplier used by chefs like Tom Colicchio and Bobby Flay, says that, “while the larger processors have been forced to shut down, that is much less the case with sustainable meats. We have seen significant spikes in demand — 500 percent from ecommerce and 83 percent for retail. Before the pandemic, restaurant sales made up 75 percent of our business, but we’ve pivoted to keep up with consumer demand, expanding our local delivery program and adjusting meat cuts. Because of our smaller, sustainable supply chain, we haven’t experienced any shortages.”  

Related: Plant-based Meat Has Officially Reached ‘Global Phenomenon’ Status

2. Asking customers for a little flexibility

For meal services that allow customers to customize their meal deliveries, a little advance notice has been needed to do the legwork of tracking down fresh recipe ingredients. Katie Dague, founder of custom meal-planning service Individual Nutrition, says, “We have recently asked our customers to have their weekly meal orders in by noon on Thursdays, a day sooner than normal. This helps us to ensure that we are still getting the most fresh and high-quality ingredients for our meals. We never want to compromise our product, so we are using the extra time in case we need to go searching for what is needed elsewhere.”

3. Negotiating prices with vendors, distributors and retailers

For Brooklyn Hot Dog Company, the huge increase in beef prices has been a hurdle at a time when hot dogs are in high demand. The company has had to absorb much of the cost, but they’ve been able to carve out some wiggle room on both sides of the supply chain. Owner Tony Fragogiannis says, “We worked with our processor and got the price down so it wasn’t as crazy as it was in the first few weeks, but it’s still definitely more. So we’re also working with some of our distributors and retailers. We’re trying to talk with everyone about taking a little bit less of a chunk so that the increases become more reasonable.”

Chicago-based Home Run Inn Pizza has also seen huge demand for their frozen pizzas throughout quarantine, and their food-and-beverage director Jeff Hursh says that he leaned on his vendor relationships to navigate plant closures. “I watch pricing and have a great relationship with our vendors,” he explains. “When the pepperoni plant was shut down, I secured an extra 15 weeks of inventory. As pork plants were closing, I ordered three truck loads of sausage. We’re keeping  our costs stable and hoping that things are better months from now.”

Related: Hot Dog Sales Are Red-Hot. These Weiner Businesses are Giving Back

4. Plant-based substitutes

Plant-based alternatives were on the rise well before the health crisis, but the shortage in meat has definitely accelerated consumers and companies’ interest. Shakil Jamal, co-founder of subscription box Craft Jerky Co. says, “We’ve been toying with the idea of exploring alternate protein sources. While we certainly wouldn’t want to upset any of our customers by completely going rogue and just switching out meat, we’re thinking about also offering an opt-in for plant-based jerky options in addition to meat-based jerky. We’re meat lovers here at Craft Jerky Co., but I also believe that part of the joy of having a subscription is the discovery and experimental aspect.”

5. Dish out the fresh veggies

As much as people love burgers in the summer, many also go for lighter, more veggie-centric fare in the hot months. Ghost Ranch is a southwestern restaurant in Tempe, Arizona, that’s revised its menu to encourage guests to try non-meat options, while still accommodating guests who are set on meaty dishes. “The menu will be a weekly rotation and focus on fresh vegetables, vegetarian, vegan and fish options,” per a restaurant spokersperson. “Proteins can be added for an extra cost. They still plan to keep their favorites on the main menu, but we hope this added alternative will encourage diners to come in and still taste great food at a price point everyone can agree on.”

6. See the seafood section

Another silver lining for restaurants is that while the health crisis has had an inflationary effect on meat prices, the opposite happened with seafood, and lobster in particular. Lobster is a traditional dish in Chinese New Year celebrations, but coronavirus wiped out most of China’s celebrations as the country went on lockdown, bringing global lobster prices way down. At Concord Hill, a restaurant in Williamsburg, Brooklyn, they’ve introduced a summer friendly lobster roll and brought back oysters for pickup.

7. Quality over quantity

A little can go a long way! At Rue Saint-Marc in Jacksonville, Florida, Executive Chef Scott Alters decided that rather than use bigger mediocre cuts, he would simply serve smaller pieces of high quality meat. “With the fluctuation in meat prices, they did not want to serve an inferior product,” says a restaurant spokesperson, “so they decreased the portion size of meat on the plate and added more vegetable components. In addition to adjusting the portion size, they also had to adjust the price of some of their dishes.”

8. Use the whole hog (or cow)

Matt Carter is the chef/partner at three restaurants in Scottsdale and Phoenix, Arizona, each of which is getting creative with less expensive meat cuts. “Right now, prime cuts are the hardest to source, both because of availability and price,” Carter says. “Fortunately, lesser-known cuts such as legs, shoulders, shanks, briskets, hangers, skirt, flat irons and the like are still available from great producers. Even with these cuts, the pricing is higher than average, but still very cost effective and tasty for both the chef and consumer.”

He recommends off-cuts for pasta dishes and skirt steak and pork shoulder for Latin cooking, as examples. “At our French restaurant, Zinc Bistro,” he continues, “we love to use so-called peasant cuts to make elevated versions of classic recipes, such as duck legs for cassoulet and Flat iron steak for Paleron de Boeuf.”

9. Bye, bye, brisket

Fine, fine, these barbecue joints aren’t actually bidding adieu to brisket — but they’re featuring less of this more expensive cut. Brent and Juan Reaves of Smokey John’s Bar-B-Que & Home Cooking in Dallas, TX, have “shifted to promoting items like pulled pork for specials to steer customers in a different direction from the brisket.” And at LeRoy and Lewis, a New School Barbecue truck in Austin, TX, they’ve only been serving brisket on Saturdays. They also specialize in dishes that use all parts of the pig — from cheeks and chuck roast to the skin and bones.

Related: The Future of Food: Beyond Meat Is Changing the Way People Eat

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source http://www.scpie.org/9-bloody-brilliant-ways-businesses-are-navigating-meat-prices/ source https://scpie1.blogspot.com/2020/06/9-bloody-brilliant-ways-businesses-are.html

[damiendawson-blog1]

Damien Dawson Ample Ideas For Lead Generation Around The Nation

Damien Dawson expert tips provider.  It is crucial to learn all you can about lead generation. This article can help you with that. Continue reading to ind some great hints and techniques on lead generation.

Use social media as a lead generation tool. In social media, you need to not only build a presence, you also need to build a community. It's an opportunity to build trust which will lead to more and more leads coming your way. Don't just look at the obvious social media channels. Consider them all.

Go to networking events in your community. Lead generation isn't just about emails, ads, and social media. It's also about getting personal and direct communication. Hit as many networking events that you can, especially those related to your target audience. This is one of the most effective ways of generating leads.

Make an offer to potential leads that is hard to refuse. This can be a discount, a give-away, or some source of information that they've been dying to have. It needs to be relevant to them, or else you'll never get them to respond. Try a few different things to see what works the best.

Look into pay per click campaigns to generate leads. The first place most people go to seek business opportunity is Google. If you aren't on page 1 organically for the typical search terms they use, then you need to pay to be there. You only are charged if people click the ads, so it's an excellent way to simply build brand awareness as well.

Create engaging content. Lead generation relies a lot on building trust with your product or service. Smart targeted content does a lot to help get you there. Your target audience will be more likely to do business with you if they feel you are providing great service and that you legitimately care.

Make sure you take care of opt-out and privacy issues. Remember to pay attention to those who wish not to receive incentives or offers. It's wasting your time and money to market to them, plus it's going to make them mad.

Target people seeing freebies as part of your list generating efforts. While giving things away doesn't usually make money right away for you, there will be plenty of people ready and willing to sign-up for the free stuff. Keep this list separate from your others, but include it in all your future campaigns.

Damien Dawson Qualified tips provider.  Consider throwing a neighborhood party to let your neighbors know what you're up to. For example, if you are looking for leads as a dentist, you can have a barbecue and hand out toothbrushes with your number on them. If you're an internet marketer, sponsor a street fair and let the businesses there know you can do the same for them.

Search engine optimization, while organic, is all about lead generation as well. How? Your targeted customer base is searching niche specific keywords. If you're targeting the right keywords with all of your sites and content, then you're generating new leads. This does take time, but it's a process that should always be in the works.

Don't forget your website! Many people create a site and then just leave it, believing that "if you build it, they will come." They won't unless you actually put some effort into it. Create a blog and update it frequently, or add new content as often as possible to the site itself.

If you're not wanting to pay for a generated lead list, paying in the form of cost per click advertising is not a bad idea. This can really jump start your leads while other strategies are going to take time. In this way, you're balancing your efforts and driving new customers to your site immediately.

You have competitors, but you also have companies within your industry that are complement your business. Therefore, network with these companies so that you can exchange leads. This can be a great method to help gain new customers and strengthen your business niche in general for repeated business later on.

If you find yourself waiting on line with other people, then chat them up. You may find that you are speaking with a potential lead through just a friendly conversation. Do not drop in the sales pitch too quickly. Try feeling them out to determine if they're interested in your goods without seeming too eager.

When purchasing lead databases, be sure they go well with your business. What you have to offer may need a certain group of prospects. Buying a database of leads will do you no good if there has been no pre-qualifying effort made. You'll waste your money and gain no leads at all in that case.

Test out new avenues before you go in whole hog. You don't want to end up investing a lot of time and money and yet get nothing in return. Run a test of each new strategy you have and carefully monitor your results, then jump in when the testing reveals success.

A lot can be done with a small budget. The main thing is that you need to focus on your goals. You also need to make sure you use your planned strategy. Once those items are in place, then you can measure the results to figure out where your effort needs to be implemented.

Damien Dawson expert tips provider.  Be sure that all of your campaigns drive people to very specific landing pages. For example, if you are a real estate agent marketing to newlyweds, make the landing page you link them to specific to their needs as a new couple. Don't just link people to the front page of your site!

Do your best to be personable. If you are pressuring people, it will turn them off. People do not wish to be "sold to" these days. The best approach is to offer solutions. It should solve a problem that they have been experiencing.

Now you know how to gain the success you desire through lead generation. Put this knowledge into action now! Taking the right steps means reaching your goals becomes easier as you gain new customers.

[nationaldaycalendar]

MEDIA ALERT | NEW DAY PROCLAMATION | NATIONAL WHOLE HOG BARBECUE DAY | THIRD SATURDAY IN OCTOBER

MEDIA ALERT | NEW DAY PROCLAMATION | NATIONAL WHOLE HOG BARBECUE DAY | THIRD SATURDAY IN OCTOBER

NATIONAL WHOLE HOG BARBECUE DAY | Third Saturday in October The third Saturday in October is National Whole Hog Barbecue Day and we invite you to indulge in one of the South’s most revered traditions. #WholeHogBarbecueDay Wood smoke and smoldering charcoal are a sign of the season. Traditionally cooked over wood and charcoal, whole-hog barbecue uses the whole pig, everything from the nose to the…

[siggysperthaccommodationposts]

In Perth WA,  Easter time Aussie barbecues are somewhat of a tradition.

While barbecues are a popular summer meal sharing pastime around the world, Perth’s temperate climate lends itself well to barbecue events all year around.  Autumn weekend days are filled with the aromas of chargrilling fare and Winter and Spring barbecues happen all over the Australian landscape.

Free to use barbecues can be found  for Easter time Aussie barbecues  at riverside parks!

With public holidays a plenty, Easter time Aussie barbecues can be spotted all over Perth, particularly in riverside parks and ocean side dedicated barbecue areas.

Few stereotypical phrases come to mind more readily when thinking all things barbecue than ‘put another shrimp on the barbie’, made forever popular by Australia’s own Paul Hogan, of Crocodile Dundee movie fame. In fact the first term barbecue for an Australian event as we know it today seems to be a report of the Waverley bowls club’s leg o mutton barbecue in 1903.

The term barbecue has its origin in central America. The Spanish invaders heard the native Americans refer to a wooden frame they used for drying and smoking various types of fish and game as a ‘barbacoa’.  The word evolved into barbecue and by 1887,  the definition had expanded. The Tasmanian told readers that “A barbecue is a term used in America to express any great gathering of people where any large animal, such as an ox or a hog, is dressed whole and partaken off by those assembled”.

By 1915, though, there was a much more modern definition, printed as a throw-away in many newspapers: “What’s a barbecue, Dad?” “A barbecue is an affair where you smack your lips over grub you’d turn your nose up at at home.”

Decades later by the 1950’s, moving  from the public whole beast affair to the private chops and sausages event, the idea of the barbecue had taken hold, eventually becoming an ingrained part of our collective Australian mindset.

Barbecuing is a habit so entrenched in our national psyche that free barbecues  in  public space have become the norm in Australia and expected – taken for granted even – in our public parks across the country. We look forward to our weekend breaks and the Easter time Aussie barbecue is  a big part of our leisure time shared with friends and family.

Three terrific locations to find yourself and take advantage of free public barbecues over Easter  are the

Cottesloe Civic Centre with a magnificent view over the Indian Ocean – The BBQ’s here are free to use at any time in the day however the Town of Cottesloe asks you to respect any weddings that may be scheduled to take place while you are using the grounds.

Bardon Park on the foreshore overlooking the Swan River at Maylands is considered one of Perth’s most picturesque parks and includes glorious wetlands for wildlife watching and great play parks for kids

The South Perth Foreshore is an iconic tourist destination with views of Perth city across the Swan River. There’s plenty of open space to kick a football, play cricket, fly a kite, walk your dog or cycle along dedicated paths. The Scented Gardens at the western end of Sir James Mitchell Park near Mends Street offer a quiet escape to sit and relax, as do the lakes area near Douglas and Hurlingham Avenues. There are picnic tables, barbecues, toilets, cafes and four children’s playgrounds on the foreshore.

If you’re looking for accommodation in Perth over Easter and would love to be near any of these amazing spots, we can help with short term rentals in

Cottesloe

Maylands

South Perth

Contact us for more information or to make a booking.

While the barbecued beef sausage slapped in a barely folded slice of white supermarket bread, topped with fried onions and drizzled with a runny tomato sauce speaks of the Australian hot dog, we can see how, for some, this concept lacks substance. Barbecues these days can also be a sophisticated affair for not only meat eaters but also enjoyed by vegetarian and vegan persuasions.

Check these great veg barbie recipes from Gourmet Traveller!

This is the RAC’s  10 best barbecue spots  with a view in WA

  This slideshow requires JavaScript.

Many thanks for the great photos for this post go to

Photo by Markus Spiske on Unsplash shallow focus photo of grilled shrimp

Photo by Claudio Fonte on Unsplash beige and white pot

Photo by Ataberk Güler on Unsplash person holding tong

Photo by Fernando Prado on Unsplash grilled corn on rack

Easter time Aussie Barbecues In Perth WA,  Easter time Aussie barbecues are somewhat of a tradition. While barbecues are a popular summer meal sharing pastime around the world, Perth’s temperate climate lends itself well to barbecue events all year around.  

[cucinacarmela-blog]

Special Sauce: Rodney Scott Was Born and Raised to...

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Special Sauce: Rodney Scott Was Born and Raised to...

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[Rodney Scott photograph: Andrew Cebulka. Barbecue photograph: J. Kenji López-Alt]

Barbecue pitmasters are among our nation’s greatest storytellers—they learn that all-important skill tending to their ‘cue all night. But Rodney Scott, South Carolina pitmaster and James Beard Award winner, might just have the best story of all to tell, as you’ll hear on this week’s Special Sauce.

When Scott was growing up, his family started making barbecue one day a week at their general store in the tiny town of Hemingway, South Carolina, two hours’ drive from Charleston. As Rodney tells it, “We did whole-hog barbecue sandwiches like most gas stations do hot dogs. It was just an extra income, just a quick side meal. And we did it on Thursdays.” But demand gradually grew until, finally, the barbecue itself became the core business, and with that shift came a huge increase in the hard work of producing it, all of it shared by young Rodney, an only child.

It started with cutting down trees and splitting wood to make the charcoal. “If we did two hogs, or four hogs, whatever, we had to have enough wood to get it done,” Scott told me. “And my dad would never let you lay around in the afternoons. You got off the school bus, you did homework, you went to work…. Of course, after cutting wood, you had to load it, haul it, help unload at the barbecue pit. And if you were out of school, you had to cook…. My high school graduation, I’m 17 years old, I walk out and speak to my dad, hold up my diploma, and he says, ‘You need to be at the barbecue pit at 12 o’clock tonight.'”

After he graduated, the work became even more intense. “Three nights a week, we worked all night long. We had guys there in the daytime, and I was there all night. So being there all night, you had to keep the fire going to keep enough hot coals to fire up your hogs…. You had to have enough coals to fire anywhere from two to 15 hogs, because you never knew how many you were going to cook.”

Not only did this upbringing develop Scott’s lifelong love for barbecue, the discipline and work ethic it instilled in him clearly assisted in his journey from driving a tractor as a six-year-old kid on a tobacco farm, to cooking for John T. Edge, to opening his own restaurant in Charleston and winning the Beard Award for Best Chef: Southeast. To get the whole story, you’re just going to have to listen to the episode. You won’t be disappointed, only inspired.

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Transcript

Ed Levine: Welcome to Special Sauce, Serious Eats’ podcast about food and life. Every week on Special Sauce, we talk to some of the leading lights of American culture, food folks and non-food folks alike. And have you thought about running for office?

Rodney Scott: I’ve thought about it once, years ago. And then I found out that you gotta tell a lot of lies, and I said, “I don’t know if that’s gonna work.” And I saw the trouble that politicians can get into and I said, “I’ll take my chances on barbecue.”

EL: This week is indeed our great pleasure to welcome one of the nation’s premier barbecue pitmasters, whole hog auteur, restaurateur, and dare I say chef, Rodney Scott.

RS: How are you?

EL: Good, how are you, Rodney? So good to see you, Reverend.

RS: Wow.

EL: And he is the proprietor of Rodney Scott’s BBQ in Charleston, South Carolina. He was just named the Best Chef Southeast by the James Beard Foundation, and I believe you were the first pitmaster to do so.

RS: And I am-

EL: Congratulations.

RS: Thank you, sir. Thank you, sir.

EL: So anyway, we are so honored that you’ve graced us with your presence. I know you have a zillion things to do.

RS: Thank you all for having me.

EL: Oh, it’s great, man. So let’s start by asking you about life at the Scott family table growing up.

RS: Wow. Life at the Scott family table growing up, it was interesting. We all sat down on Sundays to eat, you know? Me, my mom, and my dad. Every Sunday after church we would sit and eat. Throughout the week, whenever we had a chance, we would eat one or two cooked meals. My favorite was Wednesday nights when my mom made pork and beans, which is baked beans over rice. That was one of my favorite meals I remember growing up with her. It was interesting. You sat there and you ate. It wasn’t a lot of conversation. You just ate. You liked it or you didn’t, you know? It was-

EL: But you were … Nobody asked for your opinion?

RS: No. Nobody asked for your opinion, and you better had eat. Eat or no drink. And, you know, that was my Mom’s rules. And a lot of times I got my drink, ’cause I did eat.

EL: So were you living near the store?

RS: As a child growing up, no. We lived 10 miles away-

EL: Got it.

RS: From the store. Yeah. We’re 10 miles out. And I just … I moved closer to the store back in 2000. I was across the street from the restaurant.

EL: So you were 10 miles from the store, which we should say was as much a convenience store as it was a barbecue joint, right?

RS: Definitely. It was exactly … That’s exactly what it was.

EL: So … And tell us about how it came to be at this convenience in Hemingway, South Carolina, two hours from Charleston?

RS: It started with … We did whole hog barbecue sandwiches like most gas stations do hot dogs. It was just an extra income, just a quick side meal. And we did it on Thursdays. And the demand of people wanting barbecue and getting one sandwich, two, or they would buy a pound. That increased, and we went from Thursdays to Fridays. Then we moved to Saturdays. And we noticed an increase in demand and we stopped focusing on the general store and we focused on the barbecue itself.

EL: Was it still a working farm?

RS: Yes. We were still working on the farm-

EL: Oh my God.

RS: Growing tobacco, plowing corn, planting beans, planting corn. You know, I’ve rode tractors for hours and hours.

EL: You probably learned how to drive a tractor when you were 10?

RS: Six.

EL: Six?

RS: Yes. They put you on the seat, they gave you the procedures, they showed you one gear. And you learned how to put it in that one gear and steer it going real slow down the row.

EL: Wow.

RS: And we got it to the end, somebody would run in front of the tractor and help you stop it. And then they would turn it around and put it in the next row and put you back in the seat. And you did it again.

EL: And you were growing tobacco and then were you drying it, too? Or were you sending it to the sheds?

RS: We grew it. We dried it. We loaded the barns, we unloaded the barns. I mean, I did it all.

EL: Wow.

RS: Picked cucumbers, butter beans, all of that.

EL: Barbecue was easier than farming?

RS: Yes. Oh my God, yes.

EL: But that’s hard to believe, because barbecue is like a 24/7 thing, too.

RS: That’s alright. It’s easier than farming. Can you imagine a snake crossing the field in front of you while you’re picking cucumbers, and you don’t know where that snake went, and you gotta move bushes back to pick cucumbers. It’s like, wait a minute, where did that snake go? You know? You’re walking down this long row, and you see bear prints in the field, you don’t know was that really a bear? Is it close by?

EL: And if it really is a bear, do I really want to know that?

RS: Exactly, you know? So I prefer the barbecue pit. I can deal with the heat. I know what’s around me. I can see what’s coming.

EL: So you gravitated towards the barbecue pit?

RS: Yes, I did gravitate towards barbecue pit.

EL: So you were working the store and the fields all through high school?

RS: All through high school, all through childhood. You know, we farmed on days, we cut wood on certain days. And we cooked barbecue on other days.

EL: You did this great short film with Joe York from the Southern Foodways Alliance called Cut/Chop/Cook, which I think is a brilliant but extremely abbreviated description of how you made your barbecue, at least at Hemingway. I want every delicious, gory detail. Because I don’t think I’ve ever met anyone who started with cutting the trees down.

RS: Well, the cutting the trees down came with the discipline of you having to do chores. So in the middle of doing chores, you had to go help cut wood. And if we did two hogs, or four hogs, whatever, we had to have enough wood to get it done. And my sad would never let you lay around in the afternoons. You got off the school bus, you did homework, you went to work, Or, you went to work and came home and do homework.

EL: Wow.

RS: Very hard-working environment, you know? It wasn’t always I’m going to the neighbor’s house and play ball.

EL: Right. There was little of that during the week probably?

RS: Very little. Very, very little. And then where we lived was so remote, the neighbors were a quarter mile up the street. Or should I say the dirt road. So you always had to work, and cut wood was one of those things. And, of course, after cutting wood, you had to load it, haul it, help unload at the barbecue pit. And if you were out of school, you had to cook.

EL: And first you had to take the wood, cut it, and I’ve seen film of you doing that. And then you put it in a homemade chimney, you know, that made it into coal.

RS: Exactly. Those were old fuel drums from old tobacco barns or any type of home that had an oil system or oil heating system that we used. And before we had hydraulic splitters, you had to split wood by hand. So I had to swing an ax, you know? I had to load it up. There was a point in my life where I had to split one to three truckloads of wood myself every day.

EL: Are you kidding?

RS: Every day.

EL: And that was after school?

RS: That was after school. You can get one in. And that Friday or Saturday, you get another one in. And if it was winter time and school break, you worked every day. So you get two or three truckloads in a day.

EL: Oh my God. That’s insane.

RS: Work was so intense, and my dad was so serious about it, my graduation night-

EL: Your high school graduation?

RS: My high school graduation, I’m 17 years old, I walk out and I speak to my Dad, hold up my diploma, and he says, “You need to be at the barbecue pit at 12 o’clock tonight.

EL: Oh my God. So let’s finish the process. So you’re making the coal from the wood that you’ve split. Then, you split the hogs, right?

RS: Yes.

EL: You put them on the grill. You specialize in whole hog barbecue.

RS: That’s my specialty, yes.

EL: Right. So you put it skin side down. Am I right?

RS: Skin side up, first.

EL: Skin side up? Okay.

RS: Skin side up.

EL: So … And when did the hogs go in, like … You must have been working all night?

RS: Three nights a week, we worked all night long. We had guys there in the daytime, and I was there all night. So being there all night, you had to keep the fire going to keep enough hot coals to fire up your hogs. With that being said, you had to have enough coals to fire anywhere from two to 15 hogs, because you never knew how many you were gonna cook. And holidays meant increased numbers, which means more work at night. Which can mean two burn barrels going at the same time. It was intense, it was hard work.

EL: What incredible discipline and work ethic your parents instilled in you.

RS: Oh my God, yes. You had to work or you were in trouble. And I did not want to get in trouble. So it was work, work, work.

EL: And yet you still stay that barbecue is easier than farming?

RS: It still was. Yes. It definitely was. You’re talking getting on a tractor at about seven in the morning. You’re not gonna get off that tractor until maybe three or four o’clock in the afternoon. Dust, sand flying all over the place.

EL: Snakes, bears.

RS: Snakes, bears. At noon, you gotta hope that you don’t use all your water before noon. It’s inconvenient. You’re in the woods somewhere plowing a field.

EL: That’s so, so crazy. So the barbecue took off and sort of left the convenience store stuff in the dust, no pun intended?

RS: Yes.

EL: And so that’s what your parents did every day when you were in school?

RS: Yes.

EL: And then you came home and … You have siblings?

RS: Just me.

EL: Just you. So it was just the three of you keeping this barbecue joint and convenience store. Which was only a convenience store at the end probably no days a week, right?

RS: Pretty much. Pretty much.

EL: You loved it, though?

RS: I loved it. Yeah.

EL: I mean, I don’t get the sense you resented it or that you wanted to rebel and come to New York and be a poet or whatever.

RS: No. My first dream was to be in the auto body, in mechanics. Because I love vehicles.

EL: Got it. From being on the tractor when you were five.

RS: Being on the tractor, yeah, you know? I loved the way vehicles operate. I love the way they drive. Everything about ’em.

EL: And yet, one of the things I felt was really interesting … Another film I watched of yours was that music sustained you.

RS: Yes. Music is the one drug that I hope to never heal from. That’s an addiction that I always want to have, music.

EL: So even in high school, when you were coming home, there’d be music?

RS: There was always music.

EL: Always music?

RS: Always.

EL: And that sustained you even to this day?

RS: That’s still my medicine.

EL: I did notice you’re a fan of Naughty By Nature.

RS: Yes.

EL: You’re a fan of Anthony Hamilton, Best of Me?

RS: That’s my favorite, yes. Oh my God.

EL: And you’re a fan of Don’t Make Me Beg, by Tucka?

RS: Yes.

EL: But which one of them is your karaoke jam?

RS: I would have to say Anthony Hamilton.

EL: Really?

RS: “Giving you the best of me.” I’ve seen this guy in concert so many times. My wife looks at me and say, “Again?” And I would say, “Yes.” You know? And the last show we saw him at, we had the pleasure of sitting front row. And it was Charlie Wilson and Anthony Hamilton performing that night. So you had legend and you had my favorite. And Anthony Hamilton looked down in the first row and saluted me.

EL: ‘Cause he knew … He’d seen you so many times.

RS: And not only that, we … Turned out that we have a mutual friend that knows him. And they told me that he remembers a lot of faces and he loves to cook. And at that same show, he mentioned he likes a lot of eggs in his potato salad. And I was like, that’s my man.

EL: That’s awesome. That’s awesome. You know, I spent many years in the music business. I was in the jazz business. You probably don’t know this, but I ran like a jazz club-

RS: Wow.

EL: I produced some Dr. John records. I’ve done all kinds of weird shit, Rodney.

RS: Nice.

EL: You know, it’s like … But never driven a tractor when I was five. Probably never driven a tractor at all.

RS: It was crazy.

EL: So people started paying attention. You were this convenience slash barbecue joint in the middle of rural South Carolina, right?

RS: Yes.

EL: Two hours from Charleston. I remember I got really … My wife got really mad at me because we were visiting some people in Charleston. I was like, “There’s this barbecue joint I gotta go to.” I said, “I think it’s only an hour away.” ‘Cause I knew it was the only way I could get to go.

RS: Get her to go.

EL: So it’s like … And then she’s like, “Okay. We’re an hour and a half.” Oh no, we’re right here! We’re right here! So what happened? Was it the Southern Foodways people? Like, how did people get to know that you existed?

RS: Amazing.

EL: Beyond your area code or your zip code?

RS: Amazing story. Reggie Gibson, who can go for Donald Sutherland if you’re blinking your eyes real fast, an architect from Charleston. And he was mutual friends with John T. Edge, who we all know is with SFA. And Reggie told John T., “You think you know barbecue or had barbecue, you should check out this little spot out in the country.” So Reggie sent John T. John T. came in, tasted, liked what he tasted. And it just went from there. The invitation came to come do an SFA dinner in Charleston.

EL: Yeah. I think that’s where I … Oh, you know I met … Didn’t you also do the conference in Oxford?

RS: I did. I did do the Oxford conference as well. And it was the Southern Foodways Alliance that introduced me to Nick and-

EL: Nick from ….

RS: Jim N’ Nick’s.

EL: Jim N’ Nick’s in Birmingham.

RS: Yes.

EL: Who’s sort of this barbecue business ambassador, right?

RS: Nick’s a great dude. He kind of guided me to help me improve my craft, my business. And even gave me ideas to help just move myself forward.

EL: Yeah, he … You know, I’ve only met him a couple times, but people talk about him so reverentially, ’cause he’s not one of these guys who gives you advice and then expects a return.

RS: No, he doesn’t expect anything. You know, he and I have been so tight for so many years that he was my best man-

EL: Really?

RS: At my wedding.

EL: Wow.

RS: So we’re that tight.

EL: So was it weird when people starting making pilgrimages from all over the world to your humble barbecue joint in Hemingway? Like, did they ask you to autograph their aprons? Like, what happened? What was that like?

RS: Oh, man. It was humbling. It was an experience that I just couldn’t believe. But just to sit there and go through it made me step back and take a look at my personality, you know? My craft that caught the attention. My respect for the people who took the drive out to Hemingway. ‘Cause it’s quite a ride. And it made me appreciate the people appreciating what I do. And I’ve always tried to give them that respect and that Southern charm I’ve always thought was everywhere in the world.

EL: You know, some people who do that, I don’t feel like it’s genuine. But I feel like you really do like to meet people and watch them enjoy your food. Like, I think you should be a politician. Have you thought about running for office?

RS: I thought about it once years ago. And then I found out that you gotta tell a lot of lies. And I said, “I don’t know if that’s gonna work.” And I saw the trouble that politicians can get into, and I said, “I’ll take my chances on barbecue.”

EL: So do you think that the values your parents instilled in you sort of enabled you to drink this celebrityhood in without getting tripped up by it?

RS: Oh, yeah. You know, every time I’m recognized or appreciated for something or I get some accolade, it also takes me back to the humble beginning of be respectful. Be patient. Be aware of what you did and try to make it consistent over and over and over. You know, to take a step back. The week after I got back from Chicago from the awards ceremony, I was dumping trash. And a young lady showed up and said, “Wow. You dump your own trash.” And I said, “Yes. Why not?” But I appreciate. I love it. Lovin’ the ride, lovin’ the wave. All the same time, I’m respecting and wanting to inspire everybody that’s heard about it, that encounters me that wants to know how can they get started on their craft.

EL: What’s the best piece of advice you’ve ever gotten as both a pitmaster and as a businessperson? And what’s the one piece of advice you would give to anybody who wants to make great barbecue or open a barbecue joint? I know that’s a bunch of questions-

RS: Wow. The one great piece I would have to say came from my mom, and it wasn’t directly towards barbecue. She said, “Respect will take you where money never will.” And with that being said, I like to respect people and what they do. And the second piece of advice, which came from Nick, be influential. Influence. Continue the movement. The respect-

EL: Pay it forward.

RS: Exactly. Pay it forward. Because you never know who you touch, who you can reveal. And the two things that I got the very week after James Beard was, two barbecue guys said to me … These guys were unknown, they’re backyard guys. They just have a dream. One guy said, “I’m going to study for my ServSafe, because I want to start pulling my trailer and do the right thing.”

EL: Wow.

RS: Another guy said to me, “I believe you now. Here’s a picture of my rig. I’m gonna start setting up my catering job. I have all my paperwork.”

EL: Wow.

RS: Two people.

EL: Amazing.

RS: Two people. And I felt like I’ve reached the world with just those two. And I want to inspire people, let them know that you can do anything you want. You can take what you believe in and just make the best of it. Just be respectful and continue to influence.

EL: And be respectful of the process, right?

RS: Exactly. Exactly.

EL: Because there’s no such thing as a shortcut in what you do, is there?

RS: No shortcuts. No shortcuts. None. None.

EL: And probably every time you try to take one, it boomeranged on you?

RS: Oh, quite a few of them did, yes. Quite a few did. So, you know, be patient. Follow process. Don’t be in it just for fame or fortune, but be genuine with it. And be influential. Be respectful.

EL: Yeah. And, I mean, you have to take it slow. You can’t speed things up. I mean, how long are the hogs on the-

RS: 12 hours the hogs are cooking.

EL: 12 hours?

RS: 12 hours.

EL: That’s a lot of jams, man-

RS: Yes, sir-

EL: To listen to in 12 hours.

RS: Man, I party. I party, too. I’m telling you. I start slow, and I pick it up later on. I party. Yeah, you might see some of the most awful dancing in the world. But it don’t matter, because I’m in my zone. Barbecuing and partying.

EL: That’s great. When people started paying attention to what you’re doing in Hemingway, like John T. and Nick Robinson, did those two play a role in your decision to open your own joint in Charleston?

RS: They did. Doing that dinner and seeing appreciation that people gave me for that dinner let me know that other people in other areas understand and appreciate barbecue. Not just Hemingway. Because in my mind, it was just Hemingway that was appreciating barbecue, and nobody else outside of the area. But all the same time, they kept saying, “You saw how that person appreciated it. Maybe you should think about it.” And that played a big part. I said, “If I could do that dinner, and that dinner was about a hundred people, why don’t I take about a hundred people a day and pretend I’m doing a dinner and open up this restaurant?” So it gave me that inspiration to take the chance.

EL: And what year was that?

RS: That was 2015 when we made that decision.

EL: Got it.

RS: Late ’15 we made that decision to finally go ahead and do it.

EL: And did you have to get outside investors? Like, how did you do it?

RS: Oh man, that’s-

EL: Like, you wrote a business plan, did the whole deal?

RS: No. That’s where me and Nick just put our heads together-

EL: Got it.

RS: And said let’s start searching. And we did. We searched, we were patient. You know, we did our homework. We did our travels. And we put our heads together and created some extra recipes. And here we are.

EL: Yeah. It’s amazing. And so is the Hemingway place still opened or no?

RS: Hemingway is still open. Mom and dad are in control of that. So that gave me more opportunity to focus on Charleston.

EL: Got it.

RS: I didn’t have to worry about what’s happening at home-

EL: And you didn’t have to feel guilty about it?

RS: I didn’t have to feel guilty at all. And I just moved on and went and got the ball rolling in Charleston.

EL: Wow. That’s so great. And so Nick and John T. I suppose really helped in enabling you to move to Charleston?

RS: Very much so.

EL: Which is a very different kind of a place, right? It’s a real restaurant, it’s not a convenience store turned into a barbecue joint, right?

RS: It’s a full restaurant. It’s a full restaurant. And-

EL: You’re making fried catfish-

RS: Yes, sir.

EL: You know … And how does that make you feel? Is it … Was it difficult to make the transition?

RS: No. The adjustment was more of … A staffing thing was my biggest challenge. Making the adjustment, working with people … Trying to show them something that I’ve been doing all of my life. Had to learn how to prepare them the right way.

EL: You had to learn how to school people.

RS: Exactly. So it was a learning process for me, as well as all of the new folks that were coming in. And, you know, one thing I do really, really appreciate about John T. and Nick that a lot of people will probably never believe is that they weren’t there just to pat you on the back. They were there to discipline you as well. You know, they let you know, hey, this is … There’s a certain way to do things. And I think you should reconsider this, or do it a different way. They weren’t afraid to be that big brother, if you will. To let you know that you’re not just all praises here. We’re gonna discipline you to make sure that you don’t make any mistakes. And just realizing that was more appreciative than them saying, good job, good job.

EL: Right. For sure.

RS: You know? That shows that-

EL: You need people to tell you.

RS: You gotta have people to tell you.

EL: You know, it’s true and we should mention that our mutual friend John T. Edge is recuperating from a terrible car accident. But I’ve been emailing him every week, Rodney, and he seems to be doing better. I think he’s getting really impatient sitting on the couch, watching TV, movies, reading books.

RS: I checked on him several times, too.

EL: Seems like he’s doing okay. But we send him our love and our prayers.

RS: Yes. Get well soon, John T.

EL: Gonna have to leave it right here for your first episode of Special Sauce. But we are gonna keep talking about Charleston, raise some barbecue, more about music for the next episode. I want to thank you for coming on. We’re gonna keep it right here. And we’ll see you next time, Serious Eaters.

RS: Thank you. Thank you.

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[travelinglifeshighways]

Winding Road to Asheville, North Carolina

Winding road to Asheville, North Carolina

Monday, 4/09/2018

I have always wanted to drive the full length of The Blue Ridge Parkway.  It is a National Parkway and All-American Road in the Southeastern United States, and is noted for its scenic beauty.  The parkway, which is America's longest linear park, runs for 469 miles through Virginia and North Carolina communities, linking Shenandoah National Park to Great Smoky Mountains National Park.  The beauty of the Parkway is both mountains and the various trees and flowers found along the way.  It runs mostly along the spine of the Blue Ridge, a major mountain chain that is part of the Appalachian Mountains.

Brilliant autumn foliage occurs later in September on the mountaintops, descending to the valleys by later in October.  Often in early-to-middle October and middle to late April, all three seasons can be seen simply by looking down from the cold and windy parkway to the green and warm valleys below.  October is especially dramatic, as the colored leaves stand out boldly and occur mostly at the same time, unlike the flowers.

Major trees include oak, hickory, and tulip tree at lower elevations and buck eye and ash in the middle, turning into conifers such as fir and spruce at the highest elevations on the parkway.  Trees near ridges, peaks, and passes (often called gaps or notches) are often distorted and even contorted by the wind, and persistent rime ice is deposited by passing clouds in the winter.

The road leading north out of Cherokee is just a few miles until you enter the Great Smoky Mountains National Park and the entrance to the Blue Ridge Parkway’s southern terminus.  The large sign for the park has several people waiting to take photos so I continue past just up the road till I see the entrance to the Parkway.  The motor home lumbers along making the right turn when suddenly coming into view is a large barricade across the entrance.  The sign says the road is closed due to weather . . . ice, snow and fog. 

That required another change turning around and heading back through Cherokee turning past the casino and heading up and over the mountain to Maggie Valley.  There was the sleepy little village that I went snow skiing in high school at Cataloochee ski resort, not much had changed only the size and prices of homes all over the mountainsides.  The roller coaster sits atop the mountain at The Ghost Town in the Sky amusement park as you crest the mountain from Cherokee.

It was a Wild West-themed amusement park in Maggie Valley, North Carolina that is currently on hiatus.  An unusual aspect of this park is that it is located atop a mountain which can only be accessed by visitors via a 3,370-foot-long chair lift or an inclined funicular railway.  These start at the parking area beside Jonathan Creek at an elevation of 3,150 feet climbing to the lower level of the park at 4,400 feet, a climb of 1,250 feet.  The recreated "Ghost Town" sits at 4,600 feet, with the highest elevation in the park being about 4,650 feet.  The park is located on a ridge extending from Buck Mountain border, an extension of the Cataloochee Divide, to the Great Smoky Mountains National Park. The park's entrance is located on U.S. Highway 19, the main road through the town.  Ghost Town was promoted as "North Carolina's mile-high theme park" in my youth.

In Asheville the traffic coming in is heavy due to rush hour but finding the campground was pretty straight forward since it was just off the highway exit ramp alongside the French Broad River.  The campsite is along the river just feet from the RV door.  There is a greenbelt trail through the park so there were many people, walking, jogging, or walking dogs well into the evening hours.

Day one on the road had a few missteps but all in all it was a good day.  Weather started clearing by late afternoon and I hope to see my friend Mike tomorrow afternoon for lunch.

Tuesday – 4/10/2018 Clear – Temp 55°

Mike picked us up around noon since he did not want me to drive around Asheville to find parking places to meet him.  He is known for his great BBQ and we headed over to Buxton Hall Barbecue for lunch and a drink.  The food was excellent as expected since he knows the best places in the area.  We talked and caught up on things since we last saw one another about a year ago.  He introduced me to a new drink called “The World Famous Buxton Slushie”, Bourbon & Cheerwine.  I wasn’t sure what to expect as I am not really fond of any slushie type drinks but this was awfully good.  The taste was like a bourbon cherry coke flavor and went down cold and smooth.  The whole hog pulled pork plate was great with all the fixins’, cornbread, slaw, and spicy bread & butter pickles.

 After lunch he drove us around Asheville seeing some different sights, like where Robert Mitchum jumped out of the window in the movie Thunder Road among others.  Gave us some history where he has lived all his life which was fun and informative. We made a couple of stops before heading back to the RV Park along the French Broad River so he could make his lodge meeting.

 We headed over to the Biltmore Estate to the winery to do the tour and have a bite of dinner.  As we left at sunset the warm orange red glow over the distant mountains cast that alpenglow on the surroundings.  The grounds driving out were many wild turkeys, deer, and geese feeding in the pasture land.

[ounit86-blog]

How to Fix the Sunscreen Mistakes We All Make

By Kate Rockwood

We’ve all been told we should wear sunscreen in the summer sun, but too few of us actually do. And even when we do manage to smear some on, we tend to put on much less than we should. Research(opens in new window) by the National Cancer Institute has shown that although 70 percent of adults try to guard themselves from the sun—cue the wide-brimmed hats and shady picnic spots—only about one-third of adults slather on sunscreen regularly. And in a two-year health survey, researchers from the University of Michigan and American Cancer Society found that 63 percent(opens in new window) of African-Americans never used sunscreen, though darker skin tones aren’t immune to skin cancer.

“People have all kinds of excuses—sunscreen is greasy or they forget or they don’t want to buy it. But there’s an epidemic of skin cancer in our country,” says Sherrif Ibrahim, MD, assistant professor of dermatology at the University of Rochester’s Wilmot Cancer Center. And when you pit the annoyance of remembering one. more. thing. against the reality of skin cancer, well, hand us your to-do list, because we’re going to scrawl “sunscreen” right at the top.

And (newsflash!) that doesn’t mean only on days you’re beach-bound. “The sun doesn’t care whether you’re lying at the beach or walking from your car to the grocery store,” he says. “Think of your skin as having a running meter, and every minute without protection costs you.”

Who should wear it

Everyone over the age of six months—and we do mean everyone. If you have darker skin, your skin contains more melatonin, making you slightly less susceptible to UV damage. But you can still develop skin cancer. In fact, a recent study(opens in new window) in the Journal of the American Academy of Dermatology found that while the incidence of melanoma is higher in the Caucasian population, it tends to be more deadly in people of color.

But people of color still get mixed messages. “I’m of mixed race, so I spent 25 years thinking the rules didn’t apply to me,” Nicole Ritchie recently told InStyle(opens in new window) magazine. “I definitely need to start wearing sunscreen more.”

Newborns and infants under 6 months old need sun protection too, of course, but the FDA recommends against using sunscreen because babies are more vulnerable to the chemicals absorbed from sunscreen, which might trigger a rash or contact dermatitis. Instead, rely on loose layers, hats, and shades for sun coverage, and keep them out of the sun as much as possible.

What you should use

Picking a sunscreen can feel surprisingly overwhelming. To start, you need to know that not all sunscreens work the same way, says Dr. Ibrahim. Chemical sunscreens (such as those containing avobenzone or oxybenzone) absorb damaging sun rays, while physical sunscreens (such as zinc oxide or titanium dioxide) sit on top of the skin and reflect those rays. “All sunscreens are rated by their sun protection factor (SPF), which is a constant scale whether it's chemical or mineral,” he says. “So choose what feels good for you and what feels good on your skin.”

In general, kids older than six months and people with sensitive skin tend to find physical sunscreens less irritating, says Larisa Geskin, MD, associate professor of dermatology at Columbia University Medical Center. Also look for labels like “for babies” or “child-friendly,” which signal the sunscreen is free of perfumes or dyes.

No matter which type you try, make sure the bottle says “broad-spectrum,” which means the sunscreen protects against both UVA and UVB rays. Only UVA rays cause sunburn—but both can increase your risk for skin cancer. Also scrutinize the sunscreen’s SPF. The American Academy of Dermatology recommends an SFP of at least 30(opens in new window), which blocks 97 percent of UVB rays, compared to just 93 percent with SPF 15. That might seem like a slim difference “because people tend to look at the bulk protection,” says Dr. Geskin. Instead, flip the focus to how vulnerable your skin is, she suggests: 7 percent is double the danger of 3 percent.

Want to go whole-hog and reach for SPF 50? Skin docs will definitely applaud you. “Every bit of added protection matters, especially because most people don’t apply enough of it,” says Dr. Ibrahim. Don’t worry about scouring the drugstore shelves for higher than SPF 50, though. Above that threshold, the difference in efficacy starts to get murky, and the FDA has long held that labels above SPF 50 are “inherently misleading(opens in new window).”

When to put it on

If you wait till you get to the beach or pool to protect your skin, you’ve already waited too long. “Chemical sunscreens should be applied about 20 minutes before sun exposure, because your skin needs time to absorb it,” says Dr. Ibrahim. You’re getting sun exposure as soon as you step outside—so your skin should be covered before you walk out the door. You also need to reapply protection at least every two hours—more often if you’re spending most of your time in the water or if you are really sweaty, says Dr. Geskin. (Go ahead and set an alarm on your phone to make sure you remember!) While no sunscreen is waterproof, those that claim to be “very water resistant” will stay effective the longest, about 80 minutes(opens in new window) of splashing in the pool, according to FDA regulations. Which is nice, but make a habit of reapplying sunscreen after a dip anyway.

How to apply

The only thing worse than not using sunscreen is not using enough of it, notes Dr. Ibrahim, because then people think they’re protected and will linger longer in the sun. “If you don't apply it at the intended concentration, then it's not really SPF 30, it's more like an SPF of 3.” How much is enough? You want to use one ounce(opens in new window) (about the amount that would fill a shot glass) on your entire body, and a nickel’s worth of that on your face. Bigger adults might need slightly more, and people without hair, or even those who style their hair with a part, should remember to apply it to the top of their heads as well. Don’t forget those often-overlooked body parts, either, like your feet, ears, and around your eyes.

“Most sunscreen bottles are maybe six or eight ounces, so imagine you're putting it on eight times,” suggests Dr. Ibrahim. If that bottle is still going strong at your tenth trip to the beach, that’s a clear sign that you’re not using enough.        

If you skimp on sunscreen because you hate rubbing it in, you’ve got more options than ever, points out Dr. Geskin, including liquids, aerosol sprays, and roll-on sticks. That’s particularly good news for parents, who might struggle to get wiggly, impatient kids the protection they need.

Just remember that it can be hard to see where the mist is landing, so you’ll want to use plenty and rub it in to make sure you’re not missing any areas, she says. If your kid doesn’t mind lotion, stick with that and avoid the spray. In 2011, the FDA announced it planned to investigate whether aerosol sprays caused lung irritation. Though it hasn’t released its findings yet, play it safe and apply the spray in a well-ventilated area. (Keep your distance from the bonfire or barbecue, though; the sprays can be flammable.)

Sunscreen may be a powerful protector, but it shouldn’t be your only one. Make wide-brimmed hats, sunglasses, and limb-covering clothing part of your regular routine, and you’ll shield your skin even better. Now you’re ready for fun in the sun—minus the regret!

[csenews]

Blues Hog BBQ and Music Fest comes to Savannah, Tennessee

Blues Hog BBQ and Music Fest comes to Savannah, Tennessee

                                           March 31-April 1, 2017

      On March 31 through April 1, Southwest Tennessee Tourism will transform the sprawling lawn of Green Acres RV Resort located in Hardin County, Tennessee into the Blues Hog BBQ and Music Fest,

A two-day celebration of great music, great food, and family fun. Beginning on Friday afternoon, visitors can enjoy live music by some of the best bands that have been rising in popularity at festivals

Across the area. The outdoor fun includes something for all ages, arts and crafts, a kids-que, a selection of food styles for purchase and sampling, including BBQ pork, chicken, brisket, desserts, cold drinks

And of course, since we are in Savannah, Tennessee, we will definitely include some mouthwatering catfish!

    The Blues Hog BBQ and Music Fest is a Kansas City Barbeque Society (KCBS) event that for the past two prior years was held in nearby Jackson, Tennessee. This year the event organizers are pleased to

Announce the new venue at Green Acres RV Resort adjacent to Hwy. 128 between Savannah and Pickwick, Tennessee. Along with being a KCBS sanctioned BBQ competition, the Blues Hog BBQ & Music Fest

Is also a state championship BBQ contest. Over $15,000 is up for grabs in a battle for Grand Champion! The Blues Hog BBQ Contest is also a Jack Daniels' World Championship and American Royal Invitational

Qualifier as well! Come enjoy 2 days of great music and the heavenly smells of some of the best BBQ in the country.

Admission to the grounds is FREE! Plenty of parking on site and just across the highway.

Schedule of Events! Live! Music! Food, Games, and Cooking Demos for All Ages

CATFISH:  Friday afternoon, we will host a National Catfish Derby Championship of Catfish Cook-off and serve up what Savannah is famous for… catfish and hushpuppies.  This cook-off will have two divisions - restaurant and amateur with three

Categories - fried, grilled & most unique. 

MUSIC:

Bring a lawn chair, gather family and friends, and join us as we feature a full weekend of music from a slate of popular bands.  Friday's line-up starts at 5 p.m. With Freedom, Skelton Crew and Coyote Creek.  Saturday's line-up starts at 1:30

P.m. With  Lady Sundown, Step N’ Tyme, Music Stew, Stumpwater, and Dead Horse, one of the area’s best emerging bands, whose infectious energy and originality have earned them a devoted following.

FUN:

Come back on Saturday for more food and fun! Vendors will open up at 9 a.m. With lots of food to eat while mingling through the Cook-off Team area to watch the professionals at work.  Fun activities will include

Jump Houses, Gravity Jumpers, volleyball and more, in addition to arts and craft vendors showing and selling their wares.

The event is proud to be part of Smithfield's Get Grilling America Tour. In the Smithfield Kitchen, Celebrity Cook Melissa Cookston, the winningest woman in barbecue, a four-time Whole Hog World Champion, and

Two-time Memphis in May World Champion, will be hosting demonstrations. A great Southern Delta chef, Cookston is the proprietor of three locations of the Memphis BBQ Co. And the recently opened STEAK by

 Melissa in Southaven, Ms.  Melissa is the author of two best-selling cookbooks, Smokin’ in the Boy’s Room and Smokin’ Hot in the South which won the National BBQ News 2016 Book of the Year Award.  Smithfield's

Ambassadors will be handing out samples, coupons, and swag!

People's Choice - Public Food Sampling

Get tickets to the people’s choice event on Saturday morning and sample some of this great award winning BBQ from the champions. For $5 you can sample professional BBQ teams' pulled pork and vote for your favorite.  Winners of the

People's Choice Awards will be announced at 4:30 p.m. Saturday during the competition awards.

      No outside coolers, food, or beverages will be permitted. The festival will feature open lawn seating and visitors are encouraged to bring a blanket or lawn chairs; no seating will be provided. Blues Hog BBQ and Music

Fest will take place rain or shine.

      To enter your BBQ team, the Catfish Cook-off, or to be a vendor, visit our website at www.blueshogbbqandmusic fest.com.

Proceeds from the Blues Hog BBQ and Music Fest will benefit Aspell Recovery Center of Hardin County, the Darryl Worley Cancer Treatment Center, Hardin County Jesus Cares, and the Christian Assistance Ministries.

For more information contact Southwest Tennessee Tourism at 731-616-7474 or Hardin County CVB at 731-925-8181.