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.

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.

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.