Quality Goods

Summer is in its final stretch, and festival season is winding down, so what better time to discuss some of the many notorious treats found at fairs events and amusement parks . You know the what we’re talking about…funnel cakes, turkey legs, and fried everything under the sun. We explored the history of some of these popular treats, talked about some of our recent experiences at fairs and events, and of course touched on some of our core experiences with extravagant event food over the years. --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

On this episode, Anson and Chris touch on another theme that is shred by nearly all QG guests, execution and repetition. Without these actions, there would be no Quality Goods Podcast. Execution and repetition are crucial practices that all doers must undertake. Without executing a task and repeating it over and over again, there is no way to become a professional in anything. This discussion touches on the creative cycle, and detailed what artists, business people, and athletes must endure to achieve the highest in their respective grind. Ideation, iteration, breaking through creative blocks, find all of that and more in this episode. It was a great conversation packed with stories from their own creative endeavors, as well as artists and entrepreneurs. --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

This episode of the podcast we are getting raw. Oysters, sashimi, clams, uni. All those salt water dwelling craveable creatures that are best when consumed in a port city, or somewhere in the vicinity of one. Freshness is EVERYTHING when it comes to eating raw, and if the product ain't quality, we ain't eating it. Whether you’re an oyster lover that throws back trays of em, of maybe your more partial to the acid cooked semi-raw ceviches, this episode will make your mouth water. --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

This episode is all about cold, thick, and mostly sweet beverages that we all love to indulge in once in a while or more. Milkshakes, frappes, smoothies, all the delectable high calorie beverages that your heart and stomach desire. Whether you flock to the green mermaid for your frozen caffeine fix or sip down extra slush alongside your burger, blended beverages are a popular way to slurp down so extra cals, or some extra nutrients..it all depends on the ingredients. So throw your fav treats in that machine and pour some love over it and lets talk blend bevys. --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

What is going on Quality Foodies. This episode is all about a multi-cultural, versatile, snackable, delectable morsel of the most commonly consumed bird. If you said turkey necks, you are sadly mistaken! We are talking chicken wings of course. The popular bar snack is one that many cultures have blessed with unique flavors and prep methods. From sticky fish sauce wings, to fiery culinary competitions, and everything in between. Shoot, there are even entire restaurants dedicated to this dish. You can smoke them, grill them, fry them, or stew them. But regardless of how you prep them, will see the pile of bones that lie in their wake post chow down. So this episode is dedicated to the many birds that have given their lives, for us to be able to create this content.  --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

This episode of the Quality Goods Podcast is all about networking. Arguably one of the most important job and life skills you can hone if you have ambitions or the desire to get ahead or get things done. The soft skills like public speaking and effective communication that are practiced through networking can help develop the ability to win people over and get your message across clearly. All of these things are some of the benefits of exercising and growing your network. Let’s face it, no one will ever know how great your product or service is if you don’t talk about it! You’ll never grow your brand if you stay silent on the subject. As they say, closed mouths don’t get paid…or was it don’t get fed…either way, the sentiment remains true. So step outside of your comfort zone, go to that event, talk to the people that are operating inside of the space that you want to be in. --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

This episode of the podcast is dedicated to fresh beef…no not top sirloin, and not the stuff your favorite burger is comprised of. We are talking competition, rivalry, some good ol fashioned squabbles. In light of the recent hip hop beef that took social media by storm, this episode is inspired by a musical rivalry between Kendrick Lamar and Drake. Regardless of who came out on top of that one, it ignited the rap flame and we all got to basque in its heat and glow for a bit. Much like hip hop beefs give us conversation ammo, beefs in the food world can stir up similar sentiments. While food feuds typically remain friendly, some take the competition seriously…New York vs Chicago Pizza, Coke vs Pepsi, which ever team you side with, we all get a little excitement and a whole lot of flavor out of these friendly competitions. So let’s explore a few familiar and maybe not so familiar beefs in the world of food . --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

Proper nourishment before a big game is essential. Food can affect our performance for the better, or worse, but if planned right it can provide the fuel we need to be at our best both physically, and mentally. Let’s face it, the proper diet can influence athletic performance in both the short and long term. From going beast mode and chugging skittles, to going plant based like TB12, those that go out to perform, seek to nourish themselves with what draws the best out of them. Check out some of our own go-to performance meals and hear about the diet of a Paralympic Gold Medalist from our recent guest Brian Bell --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

On this episode of the foodcast, Anson and Chris got cheesy again as they dove into the world of cheesesteak sandwiches and their close relatives. While they both consume fewer of them than we once did, it is a mighty tasty and decadent food item that is near and dear to their hearts. If you’re not vegetarian or vegan, chances are you have a go-to spot for when this particular craving hits. Shoot even if you are rocking a plant based diet, they've both noshed on a couple mushroom philly's that would give their meat clad counterparts a run for their money. (Just don’t tell philly that, or they may ban me from ever visiting again.) There’s just something special about when meat, onions, and cheese come together, and then you make it hand held by shoving it in a nice roll..GAME OVER. --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

Anson and Chris got to chatting about fictional foods and some of the tasty looking dishes they’ve seen prepped and consumed in movies and TV. Whether some cartoon cuisine had you drooling, or a chef whipped up a great dish on your favorite new drama series, we have all witnessed a fictional food item that stirred up a craving. Whether you find that food inspo from the big screen, the TV, or even swiping your way through social media, there are some make believe and fantasy foods for everyones taste.  --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

On this episode of the podcast Anson and Chris were joined by 2x Paralympic Gold Medalist, Brian Bell. Brian dropped by Groundfloor Oakland to chat about his journey as a Professional Wheelchair Basketball Player, and how he has always sought athletic competition at the highest level. They talked about his stint overseas in Europe, the evolution of the game, and how having the right support system around you makes all the difference. From Birmingham to the Bay Area, with a bunch of international stops in between, Brian has a stacked professional athletic resume, and a ton of wisdom to impart to athletes and non-athletes alike. --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

On this episode of the quality foods podcast, Anson and Chris discussed one of the foods that they both consume on a pretty regular basis, sandwiches. The mostly portable, carby, often cheesy hand-meal comes in many shapes and sizes, and are built for certain occasions. From buffet banquets, to school lunches, to neighborhood delis and everywhere in between and outside. If you’re listening to this podcast, I’m fairly certain that it is a guarantee you’ve had one, and probably even within the last couple of weeks. And if you haven’t what the hell are you waiting for! Two pieces of bread and whatever you want in between, creativity is your only limitation. There are so many varieties of sandwiches out there, that they definitely cannot cover them all in one episode. So join them for the first sandwich discussion in the Quality Foods realm and stick around for the sandwich saga. --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

Anson and Chris were joined by Los Angeles based, multi-faceted performing artist Monte Oakley-World. As someone who was born with the artistic bug, Monte found his way to music at an early age. He got lucky and stumbled upon a burned CD that contained recording software, and it was off to the races. His musical endeavors lead to moderate success, even teaming up as live hip hop act MDMF. His creative pursuits didn’t stop there though, when the creative itch came calling once more, he answered by studying theater which has lead him to the company he performs and tours with to this day. It was a great conversation about a passion for performance. --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

Anson and Chris got a little cheesy discussing a food item that almost everyone fancies, the quesadilla. From simple to stuffed, the melty delicacy is always comforting and almost never sophisticated. And let’s be honest, if it is, we probably don’t want it. Whether you’re at your favorite taqueria or rummaging through the fridge late night, quesadillas always hit right. So whether you’re a tortilla and cheese purist, or love yourself packed with savory carnes, let’s see explore this familiar toasty treat  --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

Anson and Chris were kicking back at Groundfloor Oakland with some OG homies of the podcast, Good Fishing. Coming fresh of the sunset of their lifestyle brand, Sam Bostick and Vicken Donikian dropped by to chat about the lifecycle of creative endeavors, and reflect on some of the lessons that come along with an ever-evolving project. While it was a bittersweet closing chapter for that particular journey, it only marks the beginning of the next chapter. It was a great conversation about the creative freedom, carving new paths, and doing things on your own terms.  --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

This episode is all about quality noods. Not the ones that get leaked online, but the kind that require chopsticks and lots of slurping... ramen. For many of us, our first experience with ramen occurred with small packets of instant noodles in our childhood kitchens. The ramen game has come an awfully long way since then. From tonkotsu to tsukemen, and everything in between, there is a variation for everyone… that’s right, even the vegans. So if you’re as much a fan of the noods as we are, you’re definitely going to enjoy this hot brothy convo. --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

This episode is not about a particular cuisine, but rather a common ritual that we have all been through that often centers around food…first dates. While not all first dates take place at restaurants, they are one of the most fitting venues for the activity at hand. they have a vibe, they’re made for gathering and conversing, and you can even soothe the nerves with a drink or two if that’s your thing. There are many ways to go and there are definitely some guidelines that should be followed, and this discussion features our recent guest Tsunami Yumi and includes some tales to learn from as well as some dos-and-don’t’s for how to conduct yourself when wining and dining someone on a first date. --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

Anson and Chris were joined by Rio Vista, California-based Tattoo Artist, Tsunami Yumi. As one of Anson’s primary body scribers, she has literally made her mark in Quality Goods territory. Tsunami Yumi actually started her journey as an artist with paining on canvases, but it wouldn’t take long before she would switch mediums and answer her calling as a tattooist. While she may still be honing her style as a tattoo artist, she has inked many folks, and has even run a few fundraising campaigns in the process. It was a great conversation about developing as an artist, and seizing opportunities…oh and there is even a little talk about arachnids and creepy things like that, so you don’t wanna miss this chat about art and the interesting places where inspiration can be found.  --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

This episode of the Quality Foods Podcast is all about Chinese food. The culinary introduction to cultural cuisine for some of us, and comfort food to many, Chinese food embodies so many different sub cultures, tastes, and styles. You may automatically think noodles and fried rice, others may immediately think dumplings and dim sum. Whatever dish your mind locks in on when someone tells you they’re thinking of ordering Chinese, I bet it’s tasty! --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support

It’s a new year and you know what that means for the goods?? NEW PODCAST. That’s right, a new food centric  podcast, aptly named, Quality Foods. Food is something that Anson and I are both very passionate about, and we both boast some very experienced palates. From street food to steak house, stadiums to michelin stars and everything in between . We are going to bring you a different topical food discussion each week and talk about our experiences, cultural highlights, the tastiest and not as tasty versions of things, and much much more. So stay tuned if you like food, and want to hear some great stories, recommendation, and maybe even some recipes. --- Support this podcast: https://podcasters.spotify.com/pod/show/qualitygoods/support