Hey Nicole. Sorry I didn't get a chance to get back to you until now. The name of the Club was Bunkers. I had to go back through all of my old activities stuff to find it. Are you going to look up your football player friend :) I hope your new job is going well!!!
Just got your voicemail last night when you said you wanted to talk with me BEFORE the D.C. Conference Team Call scheduled for today. However, I am NOT on that team so will NOT be on that call.
However, I also talked with John Abels about our idea and, as he already shared with you, he LOVED it so....hopefully, the rest of the Conference Team will share his enthusiasm! I would so enjoy putting that plan together with you (& John).
Please feel free to call me anytime @ 405-921-4465.
Hey Nicole- sorry I missed your call the other day. I was out of town opening a new restaurant. What's going on with you lady? I will not be going to DC. Jen and Michelle from my office are supposed to be going. Hope you are well. I am on my way out of town for vacation but really want to catch up!! Happy Memorial Day sister :)
It was great reconnecting with you at NRA! Thanks for the great suggestion for the DC conference; I am going to bring it up with the conference team tomorrow. Looking forward to seeing you again!
My name is DJ Tryba and I work for Gordon Food Service in the metro Chicago area. I wanted to say hi and offer up the idea of contacting one another to see if I can help you out at all with finding some good people.
Ice cream shops saw their sales dip 4% from 2008 through 2013, as health-conscious consumers switched to frozen yogurt, but n -More-
Grand Cru® Pistachio Crisps with Spicy Red Pepper Jelly Pistachios pair perfectly with Grand Cru® in this unique, on-trend application. Grand Cru is an award-winning Alpine-style cheese that's crafted to achieve memorable menu items, and this one is no exception. Plus, it is now available in a convenient, slice-on-slice format. Find this and other inventive recipe ideas that will help you create a masterful menu.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.