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Talking About Everything with Harry Hawk.

Harry Hawk

Talking About Everything with Harry Hawk.

A weekly Arts, Food and Society podcast
Good podcast? Give it some love!
Talking About Everything with Harry Hawk.

Harry Hawk

Talking About Everything with Harry Hawk.

Episodes
Talking About Everything with Harry Hawk.

Harry Hawk

Talking About Everything with Harry Hawk.

A weekly Arts, Food and Society podcast
Good podcast? Give it some love!
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Episodes of Talking About Everything

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I enjoy thinking about the future of Ad Tech... but it's more fun as a group sport... I was fortunate that AdStage's JD Prater agreed to join me on a one hour journey into the future.
I enjoy thinking about the future of Ad Tech... but it's more fun as a group sport... I was fortunate that AdStage's JD Prater agreed to join me on a one hour journey into the future.
Targeting memes with personal data (i.e., Facebook reactions) has been suggested as Cambridge Analytica's low cost "support strategy" for Donald Trump's presidential campaign.Brands can use the same or similar tools; in this episode I talk
Targeting memes with personal data (i.e., Facebook reactions) has been suggested as Cambridge Analytica's low cost "support strategy" for Donald Trump's presidential campaign.Brands can use the same or similar tools; in this episode I talk
Oil Gardner on triggering conversions. Oli shows that customer focused (well timed messages), respectfully giving value can convert at 20% or more; significantly better than aggressive tactics. Great sales people listen; now great web sites lis
Oil Gardner on triggering conversions. Oli shows that customer focused (well timed messages), respectfully giving value can convert at 20% or more; significantly better than aggressive tactics. Great sales people listen; now great web sites lis
Traditional Education is PassiveSitting still at your desk "absorbing" knowledge is passive. Often the only "active" part of a classroom is distracting siren call of smart phones, and watches.Cahoot - usually used in plural they're in cahoots
Traditional Education is PassiveSitting still at your desk "absorbing" knowledge is passive. Often the only "active" part of a classroom is distracting siren call of smart phones, and watches.Cahoot - usually used in plural they're in cahoots
The hardest part of implementing data analytics is learning to ask the right questions and then having the courage to listen to the answers. Claudiu Marariu walks us through the evolution of a "good" question with real world examples. Claudiu i
The hardest part of implementing data analytics is learning to ask the right questions and then having the courage to listen to the answers. Claudiu Marariu walks us through the evolution of a "good" question with real world examples. Claudiu i
Are there any Universal Truths to eCommerce?Harry Hawk talks with Kurihara Kohei (@kuriharan) regarding the differences between US and Japanese eCommerce. Kurihara-san details a Japanese fondness for complicated user experiences/interfaces, a
Anuj Vaidya grew up in India performing drag for his family. His drag has evolved from gender performance to playing with nationality and species. His show, Larval Rock Stars (2016), uses drag to explore nationality, species, and gender.
Sal is a horror drag performer from Michigan and is 19 years old. He is a polished entertainer and a rising star in the drag community.
Timothy French is a dancer, choreographer, and fashion merchandiser out of New York City whose drag persona is Stefani Victoria Spears. Timothy discusses the origins of his performance persona in this conversation while also highlighting some
Harry’s and Austin’s first conversation about the scope of The Draggedy Project.They discuss the differences between how drag is most generally portrayed in mainstream media and the radical possibilities which drag presents. The conversation a
Ivan Sierra talks about growing up in Mexico with his adoptive parents. For Ivan there is tragedy and joy at nearly every turn.
Gil (like me) has a real love of food and food culture. We talked about food, family and dishes that he enjoys, makes and shares with friends.Gil Camargo - LGBTQ Editor @ Time Out MexicoGil Camargo is the LGBTQ and Music editor for Time Out
I spoke with Gil Camargo during my January 2016 visit to Mexico City. We talked about gay life, food, culture and so much more. Gil and I had the opportunity to dine at Biko enjoying wine and a 10 course menu. Biko is helmed by European Chefs (
Josefina Santa Cruz is a local who Chef who devoted to Mexican ingredients, but is well known for using them in Global Cuisine.Our global cuisine has many ingredients and techniques are linked to Mexico. Chef Santa Cruz owns Sesame which speci
My final interview with Mr. Juan Pablo Ballesteros. I had the opportunity to try some of the food prepared at Limosneros Restaurant. This included tacos with Crayrish and Cocopaches (an insect). It may might sound creepy or gross but it isn't.
Many folks know that Tequila is a made from the Blue Agave plant; Mescals are made from the Agave but not just the blue ones, any mature Agave plant can be used to produce Mescal; Tequila is a form of Mescal. Today it's a very commercial proces
Nicholas Gilman and Harry Hawk speak with Juan Pablo Ballesteros about the food and ingredients used at Restaurant Limosneros in Mexico City. Juan Pablo sources all his ingredients from Mexico including historically wild forged proteins, truly
In early January 2016 I visited Mexico City and followed up with Nicholas Gilman (Episode 38), to talk about and understand the modern heartbeat of Mexican cooking.Nicholas Gilman and I met up at Restaurant Limosneros for several conversations
Today i'm talking with Nicholas Gilman about mexican food culture and about mexican restaurants. He will give us some recomandations of where we should go and when, informations about the price range and the quality of food. Of course, we talke
I love burgers, I love talking about them, I've sold more than 100k of them and I even won an award for the best burger in NYC (in 2008).So I was really excited to talk with FoodieHub Channel Director Sam Lynas about their hunt to find the bes
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