Pericles Tarsinos (@FSGF) profile picture
Seattle
Joined April 2010
Good Day John. I consider you one of America's most important minds. Thank you for being so genuine.
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Replying to @joerogan
@joerogan . Good Day Joe. Could you please have Glenn Loury, John McWhorton, Jason Riley, or Coleman Hughes on your podcast please? Thank you for doing a great job.
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Replying to @tavissmiley
Bernie does cowardly things .
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Replying to @tavissmiley
Hi Tavis. Perhaps all people can reflect on the dynamic of what is in our hearts will find its way out. Everyone contributed.
Replying to @tavissmiley
@tavissmiley Tavis I'm proud of the work you do. You lead a purposeful professional career.
People with their arms crossed are so closed. I wonder if they know that.
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Replying to @Franchising411
@Franchising411 Gimme a break. Stop being greedy. Buy more franchises then. That's how your game is played anyways.
Replying to @racheltepper
@racheltepper Hi Rachel. We make a beautiful Fresh Red Sriracha from Fresh Red Jalapenos. We're on @amazon if your want your taste buds wowd
Replying to @dorothypdx
@flavoradventure Dorothy. You can also pair our Apricot jam with the Mt Tam Triple Cream cheese from cow girl creamery and some crackers.
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Replying to @dorothypdx
@flavoradventure Hi Dorothy. Are you in Seattle? We are based in Seattle and we make an amazing Apricot Jam.-Pericles
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Replying to @NYCFoodPolicy
@NYCFoodPolicy I will. The goal here is more of a food model that looks like a tree and not a vine.
Replying to @NYCFoodPolicy
@NYCFoodPolicy True. However why have we as a society been so apathetic to the clear disruption of this natural connection.
Replying to @NYCFoodPolicy
@NYCFoodPolicy Hello. Why do you reckon we can't do that here in the U.S.
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@KeresSpices Hey Brian. Clearly my acct got hacked. How are doing? Is Keres Spices doing well?
May we all remember to thank people in person or with a phone call for those things they did to make it happen for each of us.
@lisaduparandco. Dang. Everything you make Lisa is super yummy. I wanted a taste of it.