المحتوى المقدم من Right At The Fork. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Right At The Fork أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
Player FM - تطبيق بودكاست انتقل إلى وضع عدم الاتصال باستخدام تطبيق Player FM !
Much is made about the creative decisions in ads for the Big Game, but how does all that money, those requisite celebrity cameos, and everything else that goes into these multi-million dollar investments translate into Return on investment? Today we’re going to talk about what the numbers tell us from all those high-profile ads and who the winners and losers of the Advertising Bowl are in 2025. To help me discuss this topic, I’d like to welcome Nataly Kelly, CMO at Zappi, who unveiled their annual Super Bowl Ad Success report on Monday. We’re here to talk about the approach, the results, and what those results mean for brands that invested a lot of money - and time - into their campaigns. About Nataly Kelly I help companies unlock global growth For more than two decades, I have helped scale businesses across borders, as an executive at B2B SaaS and MarTech companies. I’m Chief Marketing Officer at Zappi, a consumer research platform. I spent nearly 8 years as a Vice President at HubSpot, a multi-billion-dollar public tech company, driving growth on the international side of the business. Having served as an executive at various tech companies, I’ve led teams spanning many functions, including Marketing, Sales, Product, and International Ops. I’m an award-winning marketing leader, a former Fulbright scholar, and an ongoing contributor to Harvard Business Review. I love working with interesting people and removing barriers to access. RESOURCES Zappi website: https://www.zappi.io/web/ Connect with Greg on LinkedIn: https://www.linkedin.com/in/gregkihlstrom Listen to The Agile Brand without the ads. Learn more here: https://bit.ly/3ymf7hd Don't miss a thing: get the latest episodes, sign up for our newsletter and more: https://www.theagilebrand.show Check out The Agile Brand Guide website with articles, insights, and Martechipedia, the wiki for marketing technology: https://www.agilebrandguide.com The Agile Brand podcast is brought to you by TEKsystems. Learn more here: https://www.teksystems.com/versionnextnow The Agile Brand is produced by Missing Link—a Latina-owned strategy-driven, creatively fueled production co-op. From ideation to creation, they craft human connections through intelligent, engaging and informative content. https://www.missinglink.company…
المحتوى المقدم من Right At The Fork. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Right At The Fork أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
We're going back to August of 2022 and our conversation with Aundre Barnes of Urdaneta. ORIGINAL POST: We spend an hour with Aundre Barnes, who has been serving diners at Portland's Urdaneta for the past 7 years. Aundre is a native Portlander and has seen many changes over his years here. He's worked in banking and in voice-over work along the way. He shares with us some of the reasons for his passion and his love of the industry, which run from the soulful experience of gaining first-hand knowledge of Spanish cuisine during Urdaneta's company field trips in addition to his admiration for , whose Basque roots shine through in his unique cuisine. Aundre will share some of his favorite Portland haunts, as well as some of his favorite travel destinations. Disclosure: Right at the Fork host Chris Angelus is associated with Urdaneta and Aundre with his . Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
المحتوى المقدم من Right At The Fork. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Right At The Fork أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
We're going back to August of 2022 and our conversation with Aundre Barnes of Urdaneta. ORIGINAL POST: We spend an hour with Aundre Barnes, who has been serving diners at Portland's Urdaneta for the past 7 years. Aundre is a native Portlander and has seen many changes over his years here. He's worked in banking and in voice-over work along the way. He shares with us some of the reasons for his passion and his love of the industry, which run from the soulful experience of gaining first-hand knowledge of Spanish cuisine during Urdaneta's company field trips in addition to his admiration for , whose Basque roots shine through in his unique cuisine. Aundre will share some of his favorite Portland haunts, as well as some of his favorite travel destinations. Disclosure: Right at the Fork host Chris Angelus is associated with Urdaneta and Aundre with his . Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:
This is a must-listen. Chef Jose Camarena, Executive Chef at Portland's highly regarded República, may just be the youngest guest of over 400 on our podcast. But you wouldn't know it if we hadn't drawn attention to that fact. At just 24, he's in a position few others are at his age, and it's easy to see how he got as far as he's gotten at such a young age. We talk about his family Sunday dinners, how he became interested in the food industry and how his family lineage of hard work in horse grooming instilled in him the grit to work hard to reach success in a tough industry. We cover some of the places he's worked, who Lalo's Portland mentors have been, including chef Lauro Romero, who passed away two years ago, leaving a huge hole in many hearts. Chef Lalo will be appearing at Steelport Knife Company on 2/22 in the first of a series of knife skills classes Steelport is putting on at their Sandy Blvd factory, where you can meet him and learn some helpful knife skills. Stay tuned to Right at the Fork for interviews with more Steelport chefs. We also talk about his Mazatlan favorite places, as well as his faves in Portland. And we wish him well with his wedding coming up in March! @ @ @ Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:…
Meg Cotner is a freelance writer and editor based in Portland, Oregon via various other places including California to New York.. Meg publishes Bridgetown Bites, which covers restaurants, bars, cafes, food trucks, events, and includes opinion pieces, all centering on the Portland food world.. The site focuses on and news, while dabbling in reviews and other editorial content. We talk about what it requires in time and effort to keep up the site, as well as Meg's personal and business objectives and her writing and eating background that led her to Portland and starting her website. Meg also provides a great list of her favorite places to eat and sip, some off the radar, some on. It's worth a listen just go be clued into what someone who's out there enjoying and thinking about the food world thinks are places you should go! Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:…
We look back to our conversation with Alexa Numkena-Anderson from July of 2024: Alexa Numkena-Anderson @cheflex_pdx is enrolled Hopi and is Yakama, Skokomish, Cree and Mexican descent. She was born in Yakima, Washington and grew up in the greater Washington area (Toppenish, Tri-Cites and Fairchild Air Force Base). After high school Alexa moved to Portland, Oregon to pursue a culinary career and attended Le Cordon Bleu Culinary school while also working as a line cook. She has worked in many kitchens across the Portland, such as @kingtidepdx (formally Three Degrees) @twr.pdx @sammichportland @imperialportland @headwaterspdx and @bullardtavernpdx as well as working for acclaimed chefs and restaurateurs such as @dougiepdx @vit0bike @lesbianmeatmaker & @lauroromero to name a few. Drawing inspiration from her grandmother, her indigenous heritage . Her grandma Stella of the Yakama Tribe with memories of fry bread, roast beef, and soups as well as her Hopi heritage With the motivations of being a new mother, she is ready to share and continuously learn about her culture’s food. Inspired by other Indigenous chefs she feels it is her responsibility to share and learn about these ancient foods and techniques. Javelina’s main feature is fry bread and even though this food came from necessity, our people were able to make a comfort food that is still found at pow wows and family gatherings to this day. On her culinary journey she discovered the amazing bounty of native ingredients the Pacific Northwest has to offer. Using what the surrounding land has already given them and combining it with Alexa’s culture, skill and vision they hope to create a truly unique story. Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:…
Frank Squillo has had quite a storied career, but as he points out in this episode, there are definite parallels between his career as a radio host and now, as co-owner of the storied Wanda's Cafe and Bakery, a mainstay of the North Oregon Coast that he purchased with his husband in 2019 and has operated since. We talk about what it takes to run a successful restaurant on the Oregon Coast - the key ingredients in the business and in the recipes. We'll even go into the things he's learned and how he deals with challenging situations and challenging people. We talk a bit about life at the coast, the places Frank enjoys most and his involvement in local politics and theater. Frank shares some anecdotes about his interviews from his radio days with Joe Rogan and his favorite guest, Sammy Hagar, and why both of them are great memories for him. He even talks about what it took to interview people who really didn't have any interest in being in front of a mic for an interview. Take a listen and find out more about one of the gentlemen behind the scenes of what host Chris Angelus refers to as a coastal icon, Wanda's Cafe and Bakery. Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:…
Jon Galdos operates a premiere tour company in San Sebastian. The convergence of his love of travel and thirst for holiday time led him to find this passion almost 20 years ago, during a successful career in engineering. Jon explains in this interview how he approaches designing experiences for people in one of the most culinary-rich areas of the world, and how he came to love what he does. Jon has curated some wonderful experiences for host Chris Angelus' Portland Food Adventures groups with Urdaneta in Basque Country. One of them, a dreamy visit to a 13 generation Basque Pig family farm, gets a little love and time from Jon in our conversation. It's a must to hear about -- and more importantly, DO!! Access the PFA trip to Basque Country here: And Jon's Basque Tours here: Check out Jon on Instagam: + Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:…
Tyler Malek is the Chef and co-owner of one of Portland's now most iconic brands and restaurants, Salt & Straw. Now with locations cornering the continental US, Tyler and his cousin Kim have made some serious noise in the ice cream world. In this episode, Tyler talks about the longshot pitch to Disneyland to be their official ice cream vendor, and how quickly the folks at Disney decided they wanted Portland's Salt & Straw vibe over some of the big, more well-known ice cream brands, like Ben & Jerry's. Tyler talks about the process of building the store and all that was involved with that with the input from Disney. Also, Tyler talks about the business of building and using the Salt & Straw brand to its advantage, and what that has meant for growth. We cover sampling, flavors, staffing, as well as some of the places Tyler loves to go in Portland right now. This is our third interview with Tyler and that's because he's one of the good guys who has represented the Portland psyche so well. Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:…
We're going back to August of 2022 and our conversation with Aundre Barnes of Urdaneta. ORIGINAL POST: We spend an hour with Aundre Barnes, who has been serving diners at Portland's Urdaneta for the past 7 years. Aundre is a native Portlander and has seen many changes over his years here. He's worked in banking and in voice-over work along the way. He shares with us some of the reasons for his passion and his love of the industry, which run from the soulful experience of gaining first-hand knowledge of Spanish cuisine during Urdaneta's company field trips in addition to his admiration for , whose Basque roots shine through in his unique cuisine. Aundre will share some of his favorite Portland haunts, as well as some of his favorite travel destinations. Disclosure: Right at the Fork host Chris Angelus is associated with Urdaneta and Aundre with his . Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:…
To kick off 2025 and Right at the Fork's 12th year, we are pleased to feature a conversation with Bill Oakley, known to many on Instagram as @ThatBillOakley. Bill is a celebrated food celebrity who is a regular on The Food that Built America and other TV shows. He discusses some of the food and places featured in his annual Steamie Awards as part of his Steamed Ham Society, both nationally, and special awards for his home base of Portland, Oregon. Bill talks about how he goes about doing the awards, and why he does them. It's a real fun hour that is a must for any Portland food lover. Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:…
We complete our 11th year with one of our favorite guests, Gary the Foodie. Gary discusses some of his his favorite Portland food experiences of 2024, as well as some others outside the area, well, because it's Gary! Right at the Fork is supported by: Zupan's Markets: RingSide Steakhouse: Portland Food Adventures:…
We look back at our converation with Don Bourassa in January 2024... Don Bourassa was Right at the Fork's first guest ever in 2014. Back then, he was the Community Director for Yelp. Now, he's moved to Porto, Portugal with his wife and among his many endeavors, he writes on substack: International Adulting. We talk to Don about what's transpired in the ten years since his first visit with us, including the process of deciding to move and the ins and outs of moving to another country. Also, having traveled the world, his thoughts on Portland as a food city. We also get a taste of Portugal, where, among other tasty morsels of info, his wife has created a community of Vegans. Insta @thedonb Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:…
Joining us this week is Andrea Falaschi, fourth generation butcher from Macelleria Falaschi in San Miniato in the heart of Tuscany. Andrea's family business is celebrating its 100th year in 2025. Andrea takes us through his family history with some anecdotes about how the business started back in 1925 with his great Grandfather Guido emigrating from Argentina with no reading and writing skills to open San Miniato's first butcher shop. Moving through Fascism in Italy we hear about the discord between his grandfather Vasco and Vasco's brother Bruno, and you must hear the segment discussing Vasco's fear of the phone when that technology became commonplace!! Also, Andrea talks about the influence women in the family had on the business. Andrea, with interpretation assistance from his dear friend Astrid Ensign, who designs Portland Food Adventures trips to Italy, shares some of the challenges of the business, including the severe conditions in Italy through the pandemic. He is a huge lover of cinema, and Andrea shares the joy he had visiting the Goonies house when visiting Oregon earlier this year, as well as some of his favorite experiences in Oregon. How does this relate to Portland? Well, here. Two ways!: Andrea will be the marquee guest at the Oregon Mailata in May of 2025, the Italian Festival of the Pig put on by renowned chef Portland chef Cathy Whims and her team. , where you can see his exciting butchering demonstration, in addition to many other workshops, wine tasting, and a big celebratory meal put on by some of Portland's best chefs. VISIT ANDREA IN TUSCANY!! This!! A very few select folks can book a trip to Tuscany in the Fall with RATF host Chris Angelus' Portland Food Adventures, and celebrate Macelleria Falaschi's 100th anniversary with Andrea and PFA's Astrid Ensign, former expat, and host Chris. and contact Chris - contact into on the PFA website at the link to your left. Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:…
We catch up with Carlo LaMagna of Magna Kusina and Magna Kaina in Denver. Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:
Chef Sam Smith has been a notable figure in the Portland culinary scene since he arrived in the city from the Bay Area. He is currently the chef at Yaowarat, Portland Monthly's 2023 Restaurant of the Year. Sam talks about the experiences of traveling through Thailand with his team doing extensive research to develop the recipes for the restaurant, as well as why the team of Sam, Akkapong Earl Ninsom, Kyle Webster and Eric Nelson is such a powerhouse. Smith has honed his skills through experiences at renowned establishments like Zahav in Philadelphia and Ava Gene's in Portland. He has a talent and great resume helping restaurants get off the ground, contributing to the success of ventures like Spirit of '77, Ava Gene's Tusk, Sweedeedee, and Yaowarat. He was also recognized as a 2018 Portland Rising Star by StarChefs. Sam also reveals his favorite Portland places. Photo credit: Thom Hilton/Eater Portland Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:…
Join host Chris Angelus for a lively conversation with his cousin Jimmy Angelus, proprietor of San Francisco's Cole Valley Tavern and Bacon Bacon. Jim's history, which he talks about here, includes accolades from Julia Child and Jacques Pepin, criticism from Martha Stewart, mentions on Saturday Night Live, a Chopped! appearance and a host of fun stories about the fun people in his family and circle of friends, some of whom with whom you may be familiar. The most fun anecdote just may be his story of his Dad's fame as NYC's PAR-KING. You have to hear that one. Check out Jim's restaurants in SF and SFO as well as @colevalleytavern and @baconbaconsf. Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:…
Sandra Tavares knows the people, places and things that make up a wonderful culinary and wine journey throughout Portugal. Sandra started her career as a journalist and found herself covering a burgeoning food scene, to the point where she realized she would enjoy developing tours and experiences for people, and taking them to the best Portugal has to offer, rather than just writing about them. Eventually she met her husband Vitor, and as things happened, eventually they landed in a beautiful vineyard and winery owned by Portugal's benchmark Kopke wines, where Vitor developed a restaurant to serve the local bounty that complemented the wine. And his deep contacts in the industry in turn, became Sandra's as well. Sandra is uniquely positioned to be the foremost authority on food and wine in Portugal. To that end, she designed a wonderful itinerary that our podcast host Chris Angelus' Portland Food Adventures is offering in May of 2025, on which food and wine loving folks can travel with St. Jack chef Aaron Barnett to Porto, the beautiful Douro River Valley and Lisbon to take bites and sips of the varied histories and customs of the beautiful country. The trip features two hotels and inns from the folks at Kopke as well as dining with solid Michelin-star chefs throughout the region, as well as some pub food curated by expat Don Bourassa, former Portland Yelp Community Director. This podcast is a fun journey outside of our area, but with Portland connections to keep us grounded! The Portland Food Adventures Portugal trip is here: Sandra is here on Instagram: @simply_b_sandra Podcast with Don here, where he talks about moving to Portugal: Right at the Fork is supported by: Zupan's Markets: RingSide SteakHouse: Portland Food Adventures:…
مرحبًا بك في مشغل أف ام!
يقوم برنامج مشغل أف أم بمسح الويب للحصول على بودكاست عالية الجودة لتستمتع بها الآن. إنه أفضل تطبيق بودكاست ويعمل على أجهزة اندرويد والأيفون والويب. قم بالتسجيل لمزامنة الاشتراكات عبر الأجهزة.