Becoming a Ballroom Icon
20+ years of hard work, perseverance and great face have turned Chastity Moore—aka Tempress—into a ballroom icon. But what lies beyond when you’ve reached the top? This Great Big Story was made by Sephora: https://seph.me/2K2I7jI SUBSCRIBE: https://goo.gl/vR6Acb #SEPHORA #Pride #Makeup This story is a part of our Human Condition series. Come along and let us connect you to some of the most peculiar, stirring, extraordinary, and distinctive people in the world. Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com Follow us behind the scenes on Instagram: http://goo.gl/2KABeX Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ Give us a shout on Twitter: http://goo.gl/sY1GLY Come hang with us on Vimeo: http://goo.gl/T0OzjV Visit our world directly: https://greatbig.is/1hQdL0Y
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Monday, June 10, 2019
Making Vodka From Sheep - Casewrongd.com
Making Vodka From Sheep
Ryan Hartshorn’s family runs a sheep cheesery in Tasmania. But it wasn’t enough for Ryan to simply make cheese. He aspired to make vodka, too, using the whey leftover from the cheese-making process. Vodka? From sheep’s whey? But how? Never been done before, but Ryan figured it out, and his boutique spirit has won top honors at the World Vodka Awards. Baa-toms up. SUBSCRIBE: https://goo.gl/vR6Acb #Vodka #Sheep #Food This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world. Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com Follow us behind the scenes on Instagram: http://goo.gl/2KABeX Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ Give us a shout on Twitter: http://goo.gl/sY1GLY Come hang with us on Vimeo: http://goo.gl/T0OzjV Visit our world directly: https://greatbig.is/1hQdL0Y
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Ryan Hartshorn’s family runs a sheep cheesery in Tasmania. But it wasn’t enough for Ryan to simply make cheese. He aspired to make vodka, too, using the whey leftover from the cheese-making process. Vodka? From sheep’s whey? But how? Never been done before, but Ryan figured it out, and his boutique spirit has won top honors at the World Vodka Awards. Baa-toms up. SUBSCRIBE: https://goo.gl/vR6Acb #Vodka #Sheep #Food This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world. Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com Follow us behind the scenes on Instagram: http://goo.gl/2KABeX Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ Give us a shout on Twitter: http://goo.gl/sY1GLY Come hang with us on Vimeo: http://goo.gl/T0OzjV Visit our world directly: https://greatbig.is/1hQdL0Y
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From Oil to Real Estate - Casewrongd.com
From Oil to Real Estate
Motivation Monday by Patrick Bet-David. In this episode he shares a message from The Breakers West Palm Beach on when is it really time to diversify your wealth. Subscribe for weekly updates http://bit.ly/2aPEwD4 About Valuetainment: Founded in 2012 by Patrick Bet-David, our goal is to impact entrepreneurs around the world through value and entertainment. We are the #1 channel for entrepreneurs because of the best interviews, best how to videos, best case studies and because we defend capitalism and educate entrepreneurs. To reach the Valuetainment team you can email: info@valuetainment.com Follow Patrick on social media: Website: http://bit.ly/MKFj98 Snapchat: betdavid19 Facebook:http://bit.ly/2nSzooy Instagram:http://bit.ly/2n4exu3 Twitter:https://twitter.com/patrickbetdavid Linkedin:http://bit.ly/2nSro6X
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Motivation Monday by Patrick Bet-David. In this episode he shares a message from The Breakers West Palm Beach on when is it really time to diversify your wealth. Subscribe for weekly updates http://bit.ly/2aPEwD4 About Valuetainment: Founded in 2012 by Patrick Bet-David, our goal is to impact entrepreneurs around the world through value and entertainment. We are the #1 channel for entrepreneurs because of the best interviews, best how to videos, best case studies and because we defend capitalism and educate entrepreneurs. To reach the Valuetainment team you can email: info@valuetainment.com Follow Patrick on social media: Website: http://bit.ly/MKFj98 Snapchat: betdavid19 Facebook:http://bit.ly/2nSzooy Instagram:http://bit.ly/2n4exu3 Twitter:https://twitter.com/patrickbetdavid Linkedin:http://bit.ly/2nSro6X
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Sunday, June 9, 2019
Five Stories About Australia - Casewrongd.com
Five Stories About Australia
SUBSCRIBE: https://goo.gl/vR6Acb #Australia #Travel #Adventure This story is a part of our Human Condition series. Come along and let us connect you to some of the most peculiar, stirring, extraordinary, and distinctive people in the world. Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com Follow us behind the scenes on Instagram: http://goo.gl/2KABeX Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ Give us a shout on Twitter: http://goo.gl/sY1GLY Come hang with us on Vimeo: http://goo.gl/T0OzjV Visit our world directly: https://greatbig.is/1hQdL0Y
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SUBSCRIBE: https://goo.gl/vR6Acb #Australia #Travel #Adventure This story is a part of our Human Condition series. Come along and let us connect you to some of the most peculiar, stirring, extraordinary, and distinctive people in the world. Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com Follow us behind the scenes on Instagram: http://goo.gl/2KABeX Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ Give us a shout on Twitter: http://goo.gl/sY1GLY Come hang with us on Vimeo: http://goo.gl/T0OzjV Visit our world directly: https://greatbig.is/1hQdL0Y
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Saturday, June 8, 2019
Taking Risks With All Kinds of Poison - Casewrongd.com
Taking Risks With All Kinds of Poison
Working with and even cooking with deadly poison—despite the risks, people do it all the time. In this reel, we’ll meet everyone from a gardener who tends to plants that could kill him to the residents of a Japanese island who dare to cook with a highly poisonous plant. SUBSCRIBE: https://goo.gl/vR6Acb #Poison #Travel #Risks This story is a part of our Human Condition series. Come along and let us connect you to some of the most peculiar, stirring, extraordinary, and distinctive people in the world. Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com Follow us behind the scenes on Instagram: http://goo.gl/2KABeX Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ Give us a shout on Twitter: http://goo.gl/sY1GLY Come hang with us on Vimeo: http://goo.gl/T0OzjV Visit our world directly: https://greatbig.is/1hQdL0Y
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Working with and even cooking with deadly poison—despite the risks, people do it all the time. In this reel, we’ll meet everyone from a gardener who tends to plants that could kill him to the residents of a Japanese island who dare to cook with a highly poisonous plant. SUBSCRIBE: https://goo.gl/vR6Acb #Poison #Travel #Risks This story is a part of our Human Condition series. Come along and let us connect you to some of the most peculiar, stirring, extraordinary, and distinctive people in the world. Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com Follow us behind the scenes on Instagram: http://goo.gl/2KABeX Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ Give us a shout on Twitter: http://goo.gl/sY1GLY Come hang with us on Vimeo: http://goo.gl/T0OzjV Visit our world directly: https://greatbig.is/1hQdL0Y
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How To Drink Absinthe - Casewrongd.com
How To Drink Absinthe
About two hundred years after the first birth of absinthe, Claude-Alain Bugnon, who had been born in the region but who had worked in the oil business, first became interested in the drinks enjoyed over generations by his ancestors. Like many families in the region, he started to make his "clandestine" absinthe at home, fighting for space in the laundry with his wife! Links to La Clandestine Absinthe: http://bit.ly/2wKdxTi Facebook: La Clandestine Absinthe Instagram: @laclandestineabsinthe Why Beer, Wine and Spirits? This is a different segment that highlights companies and entrepreneurs on a different way of story telling - travel documentary. These are stories of entrepreneurs in the beer, wine, and spirits industry, and we can learn a lot from the way other founders have started their breweries, wineries and distilleries and see the world with Jeff Bradford. Cont... Starting in 2000, he soon gained a reputation that began to spread beyond Switzerland. Using a recipe that dated back to 1935, he developed a new absinthe that he dedicated to its creator, Charlotte. Americans discovered his "Clandestine La Bleue" (or CLB as some called it) through various .... "channels of distribution." And then in 2005, as absinthe developed throughout the world, Claude-Alain became the first distiller in the town where absinthe had been born to "go legal." Since 2005, Claude-Alain's absinthe has become popular with absinthe lovers in Europe, North America and Asia. As it comes to the USA through more normal channels of distribution, some have asked whether, now that it is legal, it is now really "Clandestine." By keeping its traditional name, it honours those who kept the absinthe fairy alive in Switzerland during the twentieth century and welcomes a new generation of drinkers. How is La Clandestine different from most other absinthes? In fact, it is the ONLY absinthe hand-crafted in the village where absinthe was first born. Every stage of the process used to distill and bottle La Clandestine is hand-crafted. Choosing the best plants, distilling each small batch, bottling and labelling. True to the traditions and now to the laws of Switzerland, La Clandestine absinthe is distilled (rather than just macerated as are some cheaper absinthes). None of the family of La Clandestine absinthes have any added artificial colour. All are 100% natural. "Hand-crafted in the birthplace of absinthe," La Clandestine need no longer be a secret pleasure! Follow Jeff Bradford: website is: http://bit.ly/2Z4Ctle Instagram: http://bit.ly/2VHiudy Twitter is: http://www.twitter.com/jeffbradfordbws Facebook: http://bit.ly/2LmJ8Vh LinkedIn : http://bit.ly/2VHiuu4 Filming and Editing by: Yoel Kamara Website: http://bit.ly/2Ln9M03 Instagram: http://bit.ly/2VHivhC
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About two hundred years after the first birth of absinthe, Claude-Alain Bugnon, who had been born in the region but who had worked in the oil business, first became interested in the drinks enjoyed over generations by his ancestors. Like many families in the region, he started to make his "clandestine" absinthe at home, fighting for space in the laundry with his wife! Links to La Clandestine Absinthe: http://bit.ly/2wKdxTi Facebook: La Clandestine Absinthe Instagram: @laclandestineabsinthe Why Beer, Wine and Spirits? This is a different segment that highlights companies and entrepreneurs on a different way of story telling - travel documentary. These are stories of entrepreneurs in the beer, wine, and spirits industry, and we can learn a lot from the way other founders have started their breweries, wineries and distilleries and see the world with Jeff Bradford. Cont... Starting in 2000, he soon gained a reputation that began to spread beyond Switzerland. Using a recipe that dated back to 1935, he developed a new absinthe that he dedicated to its creator, Charlotte. Americans discovered his "Clandestine La Bleue" (or CLB as some called it) through various .... "channels of distribution." And then in 2005, as absinthe developed throughout the world, Claude-Alain became the first distiller in the town where absinthe had been born to "go legal." Since 2005, Claude-Alain's absinthe has become popular with absinthe lovers in Europe, North America and Asia. As it comes to the USA through more normal channels of distribution, some have asked whether, now that it is legal, it is now really "Clandestine." By keeping its traditional name, it honours those who kept the absinthe fairy alive in Switzerland during the twentieth century and welcomes a new generation of drinkers. How is La Clandestine different from most other absinthes? In fact, it is the ONLY absinthe hand-crafted in the village where absinthe was first born. Every stage of the process used to distill and bottle La Clandestine is hand-crafted. Choosing the best plants, distilling each small batch, bottling and labelling. True to the traditions and now to the laws of Switzerland, La Clandestine absinthe is distilled (rather than just macerated as are some cheaper absinthes). None of the family of La Clandestine absinthes have any added artificial colour. All are 100% natural. "Hand-crafted in the birthplace of absinthe," La Clandestine need no longer be a secret pleasure! Follow Jeff Bradford: website is: http://bit.ly/2Z4Ctle Instagram: http://bit.ly/2VHiudy Twitter is: http://www.twitter.com/jeffbradfordbws Facebook: http://bit.ly/2LmJ8Vh LinkedIn : http://bit.ly/2VHiuu4 Filming and Editing by: Yoel Kamara Website: http://bit.ly/2Ln9M03 Instagram: http://bit.ly/2VHivhC
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Friday, June 7, 2019
This Chef Adds a Mexican Touch to Southern Cuisine - Casewrongd.com
This Chef Adds a Mexican Touch to Southern Cuisine
Eddie Hernandez is living the American dream. He came to the United States as a teenager with only $140. Today, he is the co-owner and executive chef of Taqueria del Sol, a string of restaurants in Georgia and Tennessee. The secret to his success? Eddie blends the flavors of the American South with the ingredients of his native Mexico in the most delicious ways. His take on turnip greens will get your mouth watering. SUBSCRIBE: https://goo.gl/vR6Acb #Mexican #Chef #Southern This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world. Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com Follow us behind the scenes on Instagram: http://goo.gl/2KABeX Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ Give us a shout on Twitter: http://goo.gl/sY1GLY Come hang with us on Vimeo: http://goo.gl/T0OzjV Visit our world directly: https://greatbig.is/1hQdL0Y
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Eddie Hernandez is living the American dream. He came to the United States as a teenager with only $140. Today, he is the co-owner and executive chef of Taqueria del Sol, a string of restaurants in Georgia and Tennessee. The secret to his success? Eddie blends the flavors of the American South with the ingredients of his native Mexico in the most delicious ways. His take on turnip greens will get your mouth watering. SUBSCRIBE: https://goo.gl/vR6Acb #Mexican #Chef #Southern This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world. Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com Follow us behind the scenes on Instagram: http://goo.gl/2KABeX Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ Give us a shout on Twitter: http://goo.gl/sY1GLY Come hang with us on Vimeo: http://goo.gl/T0OzjV Visit our world directly: https://greatbig.is/1hQdL0Y
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