April 2006 Archives

Owen Thomas of Business 2.0 Magazine

Interviewer: Russ Capper, John Beddow | Guest: Owen Thomas | Episode: 047 | Date: April 29, 2006

The BusinessMakers interview Owen Thomas of Business 2.0 Magazine.

Eddie Goldsberry and Duaine Priestly

Interviewer: Russ Capper, John Beddow | Guest: Eddie Goldsberry, Duaine Priestly | Episode: 047 | Date: April 29, 2006

The BusinessMakers interview Eddie Goldsberry and Duaine Priestly.

School of Business for April 29, 2006

Interviewer: Russ Capper, John Beddow | Guest: The BusinessMakers | Episode: 047 | Date: April 29, 2006

History, notes and observations from the entrepreneurial and business world for the week of April 29th, 2006.

Richard Scruggs of Texas A&M

Interviewer: Russ Capper, John Beddow | Guest: Richard Scruggs | Episode: 046 | Date: April 22, 2006

The BusinessMakers interview Richard Scruggs.

Greg Price and Richard Scruggs

Interviewer: Russ Capper, John Beddow | Guest: Greg Price, Richard Scruggs | Episode: 046 | Date: April 22, 2006

The BusinessMakers talk to Greg Price and Richard Scruggs about the Aggie 100.

John Daugherty of John Daugherty Realtors

Interviewer: Russ Capper, John Beddow | Guest: John Daugherty | Episode: 046 | Date: April 22, 2006

The BusinessMakers interview John Daugherty of John Daugherty Realtors.

Paul Frison of the Houston Technology Center

Interviewer: Russ Capper, John Beddow | Guest: Paul Frison | Episode: 046 | Date: April 22, 2006

The BusinessMakers interview Paul Frison of the Houston Technology Center.

Bill Niman of Niman Ranch

Interviewer: Russ Capper, John Beddow | Guest: Bill Niman | Episode: 046 | Date: April 22, 2006

Bill Niman, Founder and Chairman of the Board of Niman Ranch, a natural meat company formed by a coalition of hundreds of family owned farms and ranches, tells John and Russ the ups and downs of incorporating what he calls the traditional way to raise livestock. Niman Ranch's lamb, beef, and pork come from naturally fed, free range livestock that have never been exposed to antibiotics or hormones for a better tasting, better for you quality of meat.