Pod Insights The Sporkful This Puerto Rican Drink Puts The Feliz In Your Navidad (Reheat) About this episode We learn about the holiday drink that’s the centerpiece of Puerto Rican Christmas celebrations, and we hear how Hurricane Maria changed Christmas for one Puerto Rican family.
Transcript Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.
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1:03 Dan Pashman? Hey, everyone, Dan here. And with the holiday season in full swing, we are bringing you a festive reheat this week all about coquito. Now, we wanted to share this one with you because coquito just came up this week in our episode with LPO Brian, the mixologist who stopped drinking. When she mentioned coquito, it reminded me how incredibly delicious this Christmas season beverage is. Coquito, as you may know, is a Puerto Rican Christmas time staple, similar to eggnog. Now, in this episode, we're going to take you to a distillery, a coquito competition, and a boozy office holiday party. It's a ton of fun. I think it'll put you in the coquito spirit. Now, of course, if there's an episode of the Sporkful that you want us to pull out of the deep freezer and reheat, please let us know. Send me an email or voice memo to [email protected] .
1:46 Dan Pashman? Be sure to include your first name, location, which episode you'd like us to reheat, and why. Thanks so much, and enjoy.
2:05 Speaker 01 One of the best and most festive memories I have are my Christmases in Puerto Rican.
2:10 Speaker 02 Christmasy was celebrated and it was just amazing how everybody just gathered together to play dominoes too and drink lots of coquito. It had coconut and the combination of spices gives it a real good kick.
2:30 Dan Pashman? Coquito is basically a Puerto Rican variation on eggnog. It's made with coconut milk, rum, cinnamon, and other spices. But as we learned when we put this show together, it's also a lot more.
2:41 Speaker 01 It's a great time. More than anything, it's a great time. I think it's a centerpiece of our Christmas celebration.
2:48 Dan Pashman? That's George Torres. Before that, we heard Tanya Lopez. More from both of them coming up. I've never had coquito, so I wanted to talk to some real masters. Fortunately, just up the road in Harlem, there's a Coquito Masters competition. We talked to some of the competitors.
3:04 Speaker 03 During this time of the year, you can talk to any Puerto Rican and you can ask them, "Where's the coquito?", and they will pull it out of somewhere in their house. Debbie Quiñones, also known as the Coquito Contester, and I'm founder of Coquito Masters. How do you define a coquito? It's what people put into it, and I think they put love into it.
3:22 Speaker 04 I have become the main coquito maker in my family. My name is Jose Stevenson and I live in the Bronx, New York. I completely associate coquito with my godmother. It is one of my strongest connections to her. And especially, you know, when she was alive, I remember her teaching me how to make it. And after she passed away, it remained one of the ways to stay connected with her. And I feel like whenever I am making her recipe, I am making it with her.
3:55 Speaker 05 From what I've gathered from competing, a good coquito is a good mix of everything. Everything, where you're tasting everything, but no one ingredient is overpowering you. My name is Elaine Cruz. I go by the nickname of Chickie. I live in the Bronx. And my coquito goes by the name of Huapa Lishis. The word huapa is also very cultural to us Puerto Ricans. And it means like, you know, like, wow, fun, having a good time, huapa.
4:20 Dan Pashman? That's why I call it webbolic.
4:27 Dan Pashman? Today on The Sporkful, we'll hear from more coquito masters, including the winner of the competition. Plus, I'll head up to the Bronx to visit the only distillery in America that's making Puerto Rican moonshine legally. And find out what happens when I punch some of our friends at WNYC full of coquito and stick microphones in their faces. It's a feliz navidad, indeed. Stick around.
4:56 Dan Pashman? From WNYC Studios, this is The Sporkful. It's not for foodies, it's for eaters. I'm Dan Pashman. Each week on our show, we obsess about food to learn more about people. With apologies for my pronunciations throughout this show, because I took French, today we're talking about coquito, which, as I said, is basically a Puerto Rican variation on eggnog. And there's another drink you're gonna hear a lot about in this show. It's called pitoro. Pitoro is Puerto Rican moonshine. Back in the day, pitoro was the liquor everyone in Puerto Rican used in their coquito. Nowadays, most Puerto Ricans use rum, but there's a movement to bring pitoro back. Of course, because pitoro is moonshine, it's usually a back-room-deal kind of thing. But there is one place in America that's making it
5:40 Dan Pashman? legally. Port Maras Distillery in the South Bronx was started five years ago by two childhood friends from the projects. It's inside a nondescript warehouse, but as soon as you walk through the door, you see a whole wall painted in bright colors to look like a row of Caribbean-style homes. This is the tasting room. The bar they set up is made with reclaimed wood and exposed metal, so the whole thing kind of feels like a hipster enclave in old San Juan. The actual distilling process takes place in another room, which we'll get to in a minute. But we started at the bar, where co-owner Billy Valentin and I talked about pitoro, and how his grandma reacted when he told her he was selling it.
6:16 Speaker 06 It's our traditional way of drinking. Like if you go to Puerto Rican and you go to somebody's house, they're not going to give you Bacardi. Most authentic is gonna be Pitorro. And Pitorro is made in the mountains by a moonshiner. Somebody's family is making it in the backyard. When I started Pitorro here, I tell her mom, you know, I'm doing Pitorro. She was like, oh, my God, you know, that's against the law. Make sure the cops don't come here. You know, she's 80 years old, 79. I said, no, I'm doing it legally. She's like, oh, really? She says, bring me a bottle. So I take her bottle. My grandmother doesn't drink. As long as I'm alive, I'm 43 years old. I've never seen a drink. But I take it to her and two weeks later, I go, you know, I'm back.
7:00 Speaker 06 And she gives me the bottle and the bottle's like a black color inside. It has like a tint to it, really dark tint.
7:07 Dan Pashman? Liquid got darker.
7:08 Speaker 06 Yeah, liquid got very dark. I said, what do you have in there? She says, well, I have raisins, I have prunes and I have a stick of cinnamon.
7:15 Speaker 06 So I said, oh, let me taste it. And it tastes like a brandy. It tastes so delicious that we bring it here and it became one of our hits, like instantly.
7:23 Dan Pashman? Did she ever try her own recipe?
7:24 Speaker 06 Yes, yes, that was the first time I saw her drink in front of me.
7:28 Dan Pashman? What was that like? Did you ever drink too? First time you had a drink with your grandma?
7:32 Speaker 06 Yeah, yeah, it was. It was, it was, it was kind of surreal. It was cute, you know, because she's older and she, you know, she took her little two shots. And I'm like, oh, okay. She's like, don't tell nobody. I won't let nobody know, you know? So it was, it was, it was cute and it was really nice.
7:50 Dan Pashman? And what type of alcohol is it?
7:52 Speaker 06 It's, it's made out of apples and honey. We're using New York State products. If you're in Puerto Rican, you're gonna, they're gonna be using the fruit that's in season. And then there, then there's sugars.
8:03 Dan Pashman? So in Puerto Rican, it could taste different at different times of year?
8:06 Speaker 06 Yes, every moonshiner is gonna have a different taste, you know? You're gonna have, you'll have people going to the end of the island looking for the right Pitorro. But that's only making the base. After the base is made and the mash is made and we put it to the distilling process, it comes out as a white alcohol.
8:24 Dan Pashman? That's one of your products. You call it shine.
8:26 Speaker 06 We call it shine.
8:27 Dan Pashman? Short for moonshine.
8:27 Speaker 06 Exactly.
8:28 Dan Pashman? It's clear, it hasn't been aged.
8:29 Speaker 06 It hasn't been aged.
8:30 Dan Pashman? Seasoned essentially.
8:31 Speaker 06 Seasoned or infused.
8:34 Speaker 06 So um, so what somebody would do, they would take the shine, they would take it home and they would open it, put it in a gallon, and in that gallon, they would, they say they'll put pineapple, they'll take a whole pineapple, they'll cut the pineapple up, they'll put pineapple inside, and they'll leave it sit. In our country, in Puerto Rican, they bury it, and they'll leave it buried till a special day comes, and when that special day comes, unbury it, now they're drinking pineapple juice at ninety-two proof. It tastes amazing, but you don't taste how hard it is because it's already been infused for so long.
9:09 Dan Pashman? Can we, can we walk around a little bit?
9:10 Speaker 06 Absolutely.
9:13 Dan Pashman? We moved into the area where they actually make the Pitorro, and Billy showed me the old still that they first used when they opened. That one was modeled after the kinds used in the mountains of Puerto Rican. Then Billy showed me the new one. It's called the Christian Carl, that's the brand name. The Christian Carl is beautiful. It's got a huge copper tank, small round windows around it, there's big shiny tubes coming out in all directions, a bunch of cool looking levers, sort of like what I imagined Willy Wonka would use to make his moonshine. The old still needed eight hours to make as much booze as the Christian Carl can make in one hour. But Billy still has a soft spot for the old one. So if I could just describe the difference.
9:53 Dan Pashman? So the old still is sort of faded, silver color, but the whole thing is kind of janky looking.
10:01 Speaker 06 Well, if you say janky to somebody in the, in the mountains, you probably won't walk out.
10:07 Dan Pashman? Did I just insult you?
10:08 Speaker 06 No, no, no.
10:08 Dan Pashman? Okay, okay, good.
10:09 Speaker 06 Not me, I went from janky to shiny.
10:11 Dan Pashman? Right, right, but like, it looks like the idea of running a, a real, a distillery that's going to be producing large quantities of alcohol to become the size of a company that you want to become.
10:21 Speaker 06 Right.
10:22 Dan Pashman? You're not going to be able to do it with that thing.
10:23 Speaker 06 No, no, I can't do it with that.
10:25 Dan Pashman? It looks like a scene, but, no, so where did this one come from?
10:27 Speaker 06 I built it myself.
10:28 Dan Pashman? Oh, wow.
10:29 Speaker 06 So I'm a, I'm by trade a local 28 sheet metal worker. My partner's a manager for the New York City Housing Authority. When his uncle came, he kinda like started telling me how it looked. And I started drawing it down on paper. And after I drew it on paper, I said, is this kinda like what you're looking at? He's like, yep. And so I went back to the, to the shop, you know, did a test run on it. And it was love at first sight, you know? And that first drip that came out was, you know, was just amazing.
10:59 Dan Pashman? So talk to me about the holidays and the role that pitorro plays in holiday drinking.
11:04 Speaker 06 Well, pitorro originally, it was mostly sold from November to December. Once the holidays came, um, moonshiners were in full effect. You couldn't even find sugar in Puerto Rican. Like the sugar was sold out everywhere because people were making their mash.
11:21 Dan Pashman? And pitorro is traditionally the alcohol used in coquito.
11:23 Speaker 06 Yes, coquito is traditionally made with pitorro.
11:27 Dan Pashman? And am I right that there's also a tradition, like, like people come around, like they basically go caroling and sing songs?
11:32 Speaker 06 Yes.
11:33 Dan Pashman? And if someone sings a song?
11:34 Speaker 06 Parranda, yeah.
11:35 Dan Pashman? Parranda, and then, and so what's the tradition? How does that work?
11:38 Speaker 06 People go from house to house con la parranda, you know, with their pitorro. And just in every house, they'll pick up somebody else and continue the, the parranda all the way down. So yeah, it's definitely a tradition.
11:49 Dan Pashman? But at each house, you drink a little pitorro?
11:51 Speaker 06 Uh, by the end of the parranda, you'll be drunk. But you could, let's say by, by every second house. Whoever has it.
11:58 Dan Pashman? Right. So last question, what song do I have to sing to get a taste of pitorro?
12:02 Speaker 06 Uh, Esta Navidad, esta Navidad.
12:06 Dan Pashman? I don't know that one.
12:07 Speaker 06 You gotta do it. Esta por la maceta vamos a gozar.
12:10 Dan Pashman? Esta por la baresa.
12:11 Speaker 06 That's it, oh, you got it.
12:12 Dan Pashman? All right, that's nice.
12:14 Speaker 06 He got it.
12:14 Dan Pashman? I earned my taste?
12:15 Speaker 06 Yeah, you earned your taste, absolutely.
12:28 Dan Pashman? Drink we did, and it was so, so good. In fact, I picked up a bottle of Pitorro infused to taste like coquito, even though it has no coconut milk in it. Coming up, I'll bring that bottle to the sporkful Christmas coquito party we're throwing at the end of this show, the one you're listening to right now. And if that's not enough to get you to keep listening, I give you a certified personal guarantee that I will not attempt to sing again in this episode, unless I drink too much coquito at the party. Yeah, actually, you know what? I'm not making any guarantees. Stick around.
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16:34 Dan Pashman? Welcome back to another Sporkful reheat. I'm Dan Pashman. Now, as you may recall, in our New Year's resolutions episode last year, I resolved to eat more fish this year. Well, coming up in the 2024 year-end episode, I will be grading myself on how well I did and revealing my New Year's food resolution for 2025. Of course, that means I also want to hear yours. So please, record a voice memo with your name, location, and then tell me what food do you resolve to eat more of in the new year and why. And you may hear yourself in our year end spectacular. Send that voice memo to me at hello at sporkful.com. One more very important note. This January, I am coming to Memphis. First ever live Sporkful show in Memphis at the Buckman Art Center Thursday, January 16.
17:19 Dan Pashman? I'll be joined by local food legend Karen Blockman Carrier, owner of The Beauty Shop and lots of other local food businesses. This is a beautiful theater. It's going to be a great night and I want to see all you Sporkful fans in Memphis, January 16th. For tickets and more info, please go to sporkful.com/events. Thanks. Now, back to this week's reheat.
17:46 Speaker 05 Well, I make it the way my grandma used to make it back in the day. You know, I still have the little piece of the paper where she wrote the, what the mix. I still have it, the little post-it. So I keep that in my desk and every year I pull it out, add egg on it, vanilla and I still pull it on, that's what I use. My name is John Alisera and I live in Woodhaven, Queens.
18:10 Speaker 03 Goes down smooth and then, you know, you're drinking a cup, you drink two cups and then the next thing you know, you go to get up and you're done.
18:20 Speaker 03 My name is Jean Scales and currently I live in the Bronx and a friend of mine saw this on a website and says, you have to join, you can win this. And I went and I did the qualifier and I won that and then, lo and behold, here I am and I won this. I can't believe it, I really can't. Actually, it's my grandmother's celeria's recipe and I have not wavered at all from it. I don't add anything different. I do exactly what she told me to do and I'm not telling you what that is.
18:54 Dan Pashman? Welcome back to The Sporkful from WNYC Studios. I'm Dan Pashman. We just heard from a couple more people who were at the Coquito Masters Competition in Harlem. In just a minute, we'll taste the winning coquito. But first, I wanted to learn a little more about how you actually make coquito and the best way to drink it. So I reached out to some experts. George Torres is the founder of Sofrito Media Group. He works to connect Latinos to their culture. And Tanya Lopez is the founder of Koki the Chef. She teaches classes that help kids and adults live a healthier lifestyle. And when they came in, the first thing I brought up was actually love. Because people keep telling me there's love in the coquito. So my question to Tanya was, how do you put love in a drink?
19:35 Speaker 02 It's the ambience and how you feel. And that's why it's good to do it once a year. Because if you do it all the time, the love is not going to be so much there. So if you do it once a year, it's all the love is there, all the ambience, the music, the, you know, your family waiting for that drink to get done so they can drink it right away. It's like all that wonderful, you know, feelings that come with it.
20:00 Dan Pashman? You're making me really thirsty.
20:02 Speaker 01 There's a lot of rituals that are that way.
20:05 Dan Pashman? And George, what do you think about this idea that, how can you tell if a coquito has been made with a lot of love?
20:11 Speaker 01 It's the way it's presented to you. So in my house, you know, my aunt grabs the bottle. She cradles it like a baby, like you know before. And she says, you know, you guys want coquito? And it's just that, it's something about it. It's hard to put in words. In Puerto Rican, we say no traduce. It doesn't translate in words.
20:27 Dan Pashman? Let's talk a bit about exactly the best way to drink coquito. Ice or no ice? Tanya?
20:35 Speaker 02 No ice. Nice and cold.
20:37 Dan Pashman? Cold but no ice.
20:38 Speaker 02 Right.
20:38 Dan Pashman? So it should be chilled.
20:39 Speaker 02 Yes.
20:40 Dan Pashman? George?
20:40 Speaker 01 I agree with that 100%. I like to freeze mine. It doesn't freeze because of the alcohol content. Not that I have a lot of it, but. You know.
20:50 Dan Pashman? Not that he's done a lot of research.
20:51 Speaker 01 But I like it slushy. So sometimes if my aunt will serve me, I'll kind of throw it in the freezer for a little while and let everybody else enjoy their coquito and kind of go back to it and it gets a little slushy and whatever, so I like it.
21:02 Dan Pashman? Now, one of the coquitos we're gonna try, we're gonna try a few different ones in a minute. One of them is going to be the one that you made, Tanya, right?
21:10 Speaker 02 Yes, I call it coquito light.
21:12 Dan Pashman? Why?
21:13 Speaker 02 Because I use fresh milk and I try to use things that have less sugar in them and, you know, and less cholesterol, that kind of thing.
21:21 Dan Pashman? Right. So it might not be quite as rich and decadent, but it's probably the kind of thing that you could drink more of without feeling gross.
21:28 Speaker 02 Yes, that's a secret.
21:31 Speaker 01 Which is really important because right now, as we have the dialogue about health in the community, specifically Puerto Ricans and Mexicans, more likely to have diabetes. People like Tanya are doing a lot of diligent work in the community to make sure that we're able to preserve the tradition but still do so in a healthier way, so.
21:50 Dan Pashman? Do you have to use some form of dairy? Because I ask because one of the coquitos we're gonna try today is from Port Marist Distillery. I think what it is is coquito flavored pitorro. You know, they build it as coquito and they're like, hey, it's dairy free and it is delicious, but is it coquito?
22:09 Speaker 01 Coquito is a cream base, obviously. It's white, it's milky and whatnot. I think that the pitorro from the Port Marist Distillery is probably branded coquito because it's a brand that obviously would appeal to us.
22:19 Dan Pashman? So it's good marketing?
22:21 Speaker 01 Oh, it's great marketing.
22:21 Dan Pashman? And it may be delicious. It may be a delicious drink, but it may not be true coquito. Is that right, Tanya?
22:27 Speaker 02 I have to try it.
22:30 Speaker 01 I think.
22:30 Speaker 02 I haven't tried that yet.
22:31 Speaker 01 I think sampling is in order here.
22:32 Speaker 02 Oh, okay. Let's go, let's go.
22:41 Dan Pashman? I wanted to share coquito with some more people who'd never had it before. So while Tanya and George hung out, I went wandering around WNYC looking for people to come to our sporkful coquito Christmas party. And I gotta say, you'd be amazed at how easy it is to get people to leave their desks and just come running when you're waving bottles of free booze in the air. Try it in your office. Anyway, we had three varieties for people to taste. We had Jean Scale's Traditional Coquito. That's the one that won the contest in Harlem. We had Tanya's Coquito Light. And we had the Port Morris Distillery Pitoro that's flavored like coquito. It's infused with coconut, cinnamon, and other spices, but it has no dairy and no eggs. Pretty soon, the party was on.
23:24 Speaker 07 Hello?
23:24 Dan Pashman? All right, Brooke Gladstone from On The Media, welcome. So what do you think of the coquito?
23:29 Speaker 07 It was a delicious balance. It had that quality that made you feel very powerfully that if you drank this, your heart would stop and you would die.
23:43 Dan Pashman? Sean, let's get Sean up here.
23:47 Dan Pashman? Sean Ramis Farm? Very nice. Did I say that correctly? You did, Dan Pashman. Sean? Pashman? That's how you pronounce that, Sean?
23:58 Speaker 06 Can I get a refill, Al?
23:59 Dan Pashman? Yeah, take a refill. Come on up, buddy. Yeah. That's the lower fat one.
24:03 Speaker 06 That's the low fat? Okay, so this is the best one? Is that okay?
24:06 Dan Pashman? That's Tanya's.
24:06 Speaker 06 Am I offending anyone?
24:07 Dan Pashman? No, that's the one Tanya made.
24:08 Speaker 02 No, that's mine.
24:08 Speaker 06 Great. No, I love it. It's sweet and it just tastes like Christmas, but it's not too sweet. And it's light, you know? Like, I could drink like a bunch of cups of this.
24:15 Dan Pashman? Right. That's the key. No, but Tanya, I have a actually semi-serious question for you. So when they invented light cigarettes, what they found was that people just took to smoke more cigarettes. Your coquito is delicious. I love it. And it is lighter. And I could drink more of them. But if I drank twice as many, am I eliminating the health benefits?
24:35 Speaker 02 Well, that's when you have to learn self-control.
24:37 Dan Pashman? Oh, self-control.
24:38 Speaker 02 Yeah, you know, too much of anything is bad for you.
24:41 Dan Pashman? That's right. All things in moderation, including moderation. And nothing says the holidays like self-control, right, guys?
24:49 Dan Pashman? George Torres, my guest here today, is the founder of Sofrito Media Group. And Tanya Lopez, creator of Koki the Chef, who brought her own, less fattening but no less delicious, and many said more delicious, version of coquito. Thank you very much, guys, and Merry Christmas.
25:04 Speaker 01 Thank you.
25:04 Speaker 02 Thank you.
25:05 Speaker 01 Feliz Navidad.
25:06 Speaker 02 Feliz Navidad, woo!
25:08 Speaker 01 We should sing a parranda.
25:09 Speaker 02 Okay, right? Feliz Navidad.
25:13 Speaker 02 Everybody knows that.
25:15 Speaker 01 We have to sing something more like, um... Alegr vengo de la montaña.
25:20 Speaker 02 Oh, wait, you go ahead, because I don't remember the words.
25:22 Speaker 01 Y a mis amigos les traigo flores de las mejores de mi rosa.
25:28 Speaker 02 Guapa! A mis amigos les traigo flores de las mejores de mi rosa. Desde la montaña venimos aquí Para desearte, para desearte un año feliz. Alegre vengo de la montaña, en mi caballa que alegre está. A mis amigos les traigo flores de las mejores de mi rosa.
26:02 Dan Pashman? My thoughts on the coquito tasting, I mean, they were all delicious. The old school one was really decadent with more spice than traditional eggnog, lots of cinnamon and nutmeg. Tanya's lighter one was lighter, but still plenty rich and delicious. The coquito flavored pituro, by liquor standards, it's very sweet. By coquito standards, it's very strong. I actually thought the money move was to take Tanya's light coquito and add a splash of the pituro. By the way, if you want to make Tanya's coquito at home, she was nice enough to share the recipe. It's at sporkful.com. And while you're there on the interwebs, please connect with me on Facebook, facebook.com/sporkful, and on Twitter and Instagram, at TheSporkful.
26:46 Dan Pashman? This show is a production of WNYC Studios and The Sporkful. It's produced by Anne Sanni, Shoshana Gold, and me. Editing help from Dan Charles. Special thanks to Paula Schuman. Until next time, I'm Dan Pashman. And I'm Thaddeus from South Pasadena. And I'm Hannah from South Pasadena, reminding you to eat more. Eat better. And eat more better.
27:05 Speaker 02 Guapa! Las mejores de mi rosa. A mis amigos les traigo flores de las mejores de mi rosa. Si no te levantas y me abres la puerta, estaré cantando.
27:47 Dan Pashman? One update to share with you about the Pitorro professionals you heard from in this episode. After a 12-year run, Port Maris Distillery closed their doors and discontinued production in 2023. They wrote on Facebook at the time, "We hope this isn't a goodbye, but more of a see you later." Well, I'm really glad I got the chance to meet co-owner Billy Valentine and see the distillery in action. This reheat was produced by
28:09 Speaker 07 Gianna Palmer.
28:10 Dan Pashman? The team that produces The Sporkful today includes me, along with managing producer Emma Morgenstern. And senior producer Andres O'Hara. Our engineer is Jared O'Connell. The Sporkful is a production of Stitcher Studios. Our executive producers are Nora Ritchie and Colin Anderson. And hey, did you know you can listen to The Sporkful on the SiriusXM app? Yes, the SiriusXM app, it has all your favorite podcasts, plus over 200 ad-free music channels curated by genre and era, plus live sports coverage. Does your podcasting app have that? And there's interviews with A-list stars and so much more. It's everything you want in a podcast app and music app all rolled into one. And right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Until next time, I'm Dan Pashman.
28:59 Speaker 06 The Disney Plus, Hulu, HBO Max bundle. The best in entertainment in one bundle. This is gonna be a good time. With new seasons of your favorites like Percy Jackson and the Olympians on Disney+ Do you ever get used to all this? Nope. The scandalous All's Fair on Hulu.
29:13 Speaker 03 Let's give these girls a show.
29:15 Speaker 06 And the high society drama, the HBO original, The Gilded Age on HBO Max.
29:20 Speaker 03 What have I gotten myself into?
29:22 Speaker 06 Streaming this month. Plans starting at $21.99 a month. Terms apply. Visit DisneyPlusHuluMaxBundle.com for details. Real talent is defined by what people can do, not where they learn to do it. So by stopping at the education section of a resume, you might throw away the perfect hire. Skills-first hiring helps you see talent others miss, like more than 70 million stars skilled through alternative routes. Let their story unfold and gain a competitive advantage, because hiring managers who start with skills are 60% more likely to find a successful hire. Hire skills first. Learn why at tearthepaperciling.org. Brought to you by Opportunity at Work and the Ad Council.
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