National Suicide Prevention Lifeline

– Call 800-273-TALK (8255) Crisis Text Line

– Text NAMI to 741-741

National Alliance on Mental Illness – nami.org

This episode was recorded shortly before Mike's Ariete Hospitality Group was able to begin reopening its restaurant's dining rooms after the COVID pandemic shutdown, but shortly after the Ariete family lost a member to suicide. We took some time to record a conversation about mental health, leadership, loss, recovery, and the ways we can be there for one another.

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Production and editing: Nicolás Antonio Jiménez

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Just as Miami restaurants prepared to reopen their dining rooms, a protest campaign against police brutality — along with looting and rioting that has muddied the national conversation and endangered communities — threw a monkey wrench into what was already bound to be a clunky process. Mike talks about his own experience reopening restaurants, how he was singled out by Miami police after criticizing government officials and talking about defying curfews, and the challenges he and his team are facing as they brave our strange new normal.

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Production and editing: Nicolás Antonio Jiménez

Theme music: Carlos "Carluba" Rodríguez (instangram.com/carluba)

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In this episode you'll hear from Pablo Zitzmann, Susana Jiménez and Enrique Hernández. The first two deal in food and the third is in the tire business, but you'll there's value in what they all have to share about their coronavirus experiences. Pablo is Colombian-born chef who won Miami diners' hearts with No Name Chinese in South Miami. He was also was one of the very first guests on this podcast. If you want to get to know him a little better beyond this COVID thing, listen to Mike's conversation with Pablo, which we ran in July 2019. In this episode's call, Pablo and Nick Jiménez spoke about an executive chef position he had just started and lost as a result of the economic shutdown, along with the project he's taken on from his home kitchen to make ends meet as we crawl toward a new normal — whatever that is. Next, Susana Jiménez, a food scientist who is not only Nick's sister, but — more importantly — the reason we can claim that Salina, Kansas is the home of our biggest listenership per capita. Susana works at Schwan's Salina facility to develop new products, especially frozen pizzas. Finally, Enrique Hernandez, who is the operations manager at Tire Group International, a Miami-based tire distributor. We talked about how his industry has responded to the coronavirus, how the pandemic is affecting industry trends, and what he expects to happen in terms of consumer behavior. Even if you're all about food industry content, this is worth listening to. Tires, after all, are an inescapable cost built into the food supply chain, whether we're talking about tractor tires, wholesale trucks or delivery to the end consumer.

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Production and editing: Nicolás Antonio Jiménez

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Hosted on Acast. See acast.com/privacy for more information.

Most of this episode is Mike and Nick taking a break from making what little sense they usually make. You'll be forgiven for skipping this one. On the other hand, if you're into that kind of thing, enjoy!

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Production and editing: Nicolás Antonio Jiménez

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In this episode, we're bringing you a new set of mini-interviews on the impact of the coronavirus pandemic. First, we're hearing from Cleveland chef Brett Sawyer on how his restaurants (The Plum and Good Company) have been impacted by COVID-19. Next, Ilkay Suuctugu, the executive chef at Matador Room, the Jean-Georges Vongerichten restaurant at the Miami Beach Edition, talks about her experience dealing with time away from an establishment that had to shut down altogether. Finally, gym owner Alex Osuna tells us about how his independent gym is keeping its members engaged and its staff employed through the era of social distancing.

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Theme music: Carlos "Carluba" Rodríguez (instangram.com/carluba)

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Mike and Nick have cocktails in Nick's backyard while discussing the government programs to keep small businesses alive during the COVID-19 outbreak, whether government should regulate restaurant delivery, and the news media's treatment of coronavirus's impact on the restaurant business. Also, Mike folds under the pressure when he's asked to rank his favorite Star Trek series. Mentioned on this podcast: Questioning Conventional Wisdom in the COVID-19 Crisis, with Dr. Jay Bhattacharya: youtu.be/-UO3Wd5urg0 Picard trailer: https://www.youtube.com/watch?v=KbXy0f0aCN0 Become a patron: www.patreon.com/DADEmag

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Production and editing: Nicolás Antonio Jiménez

Theme music: Carlos "Carluba" Rodríguez (instangram.com/carluba)

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Nick Jiménez is filling in for Michael Beltran to bring you more phone conversations with a variety of people telling us about how they've been experiencing and adjusting for the coronavirus outbreak.

We'll start with Margie Pikarsky, owner and operator of Bee Heaven Farm in Homestead, Florida, which is a supplier to Mike's restaurants — among many others. She gave us some perspective from her corner of the agriculture world and told us a but about how COVID-19 has changed her relationship with consumers.

Next, a call with Michael Ortiz of JoJo Tea, who had been a guest on this podcast about a monh before the U.S. restaurant shutdown was in full swing. We talked about how his business supplying high-end teas to restaurants, hotels and other customers has been affected by the pandemic. Finally, a call with someone who has a totally different angle on this thing.

Alan Chamo is a mentalist who performs primarily on cruise ships and at conferences — or at least he did until he had to make some hard pivots when those two venues were no longer on the table. Become a patron: https://www.patreon.com/DADEmag

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Production and editing: Nicolás Antonio Jiménez

Theme music: Carlos "Carluba" Rodríguez (instangram.com/carluba)

Hosted on Acast. See acast.com/privacy for more information.

Mike Beltran comes back to the podcast for an update on his first week in the coronavirus shutdown, how Chug's Diner became a specialty grocery store in response to the crisis, and what relief might be available to Miami area restaurant staff who were laid off in the wake of the COVID-19 outbreak. We also touch on Uber Eats, OpenTable, and the sloppy rollout of the City of Miami's shelter-in-place order. Check out the Miami Restaurant Employee Relief Fund mentioned in this episode:

https://www.gofundme.com/f/miamirestaurantemployeerelieffund

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Production and editing: Nicolás Antonio Jiménez

Theme music: Carlos "Carluba" Rodríguez (instangram.com/carluba)

Hosted on Acast. See acast.com/privacy for more information.

Hear from three guests about how they've been dealing with the coronavirus shutdown. First, John Falco, the co-founder and president of Fire Pit Hospitality, which is the company behind Miami's Lincoln's Beard Brewery and Strange Beast, a brewpub and pizzeria. Next, you'll hear from Jason Schoendorfer. Jason and his wife Melanie own and operate Babe's Meat & Counter, a specialty meat retailer and sandwich shop in Miami. Finally, Diandra Lamas, Yelp's senior community manager for Miami, discusses the changes she's seen in both Miami businesses and consumer behavior on the street and on the Yelp platform during the coronavirus outbreak.

Listen to John Falco's previous interview with Nick Jiménez on The DADE Podcast:

http://www.dademag.com/features/2018/12/17/podcast-john-falco-lincolns-beard-brewing-miami-beer

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Production and editing: Nicolás Antonio Jiménez

Theme music: Carlos "Carluba" Rodríguez (instangram.com/carluba)

Hosted on Acast. See acast.com/privacy for more information.

On this episode of Pan Con Podcast, Nick Jiménez has conversations with three different people in the food world about how they're experiencing and adjusting for the COVID-19 outbreak. First, attorney-turned reality TV personality-turned cookbook author and food media star Ana Quincoces. Then Matt Kuscher of Kush Hospitality, who has been a guest on this podcast before. And finally Joe Richard, a sous chef who was laid off from his job in Miami Beach as a result of the pandemic and has found an innovative way to help at least some of the people in his situation by keeping them cooking.

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Production and editing: Nicolás Antonio Jiménez

Theme music: Carlos "Carluba" Rodríguez (instangram.com/carluba)

Hosted on Acast. See acast.com/privacy for more information.