Spill & Dish: A Specialty Food Association Podcast

June is shaping up to be an exciting month, celebrating both the Summer Fancy Food Show and Upcycled Food Month! Join Amanda Oenbring, CEO of the Upcycled Food Association, for a brief chat about her upcoming Summer Fancy Food Show session, “Upcycling: Market Growth, Movement, and Future Trends” taking place on the Big Idea Stage in the Javits Center on Tuesday, June 25 at 11 a.m. EDT. She also discusses the latest upcycling trends and shares simple steps brands can take to reduce waste. Don't miss this opportunity to learn from a leader in the upcycled food movement!Spill & Dish is Powered by Simplecast.

As a chef who feels comfortable cooking at a restaurant, it is often a long, but deeply rewarding journey to develop and merchandise a CPG product for retail.In this podcast episode, Anthony Mangieri, founder of New York City restaurant staple Una Pizza Napoletana, discusses what makes his pizzas unique. Additionally, he previews the Summer Fancy Food Show session, "A Pizza Lover's Journey in Foodservice and Retail," taking place on the Big Ideas Stage in the Javits Center on Sunday, June 23 at 2:15 p.m. EDT.During the session, he will describe the evolution of his foodservice brand and share his experience taking on the frozen foods section with his retail-ready Genio Della Pizza brand.Spill & Dish is Powered by Simplecast.

Can social media influencers boost your specialty food business? In this episode, you'll get a sneak preview of Tastemaker Conference's Abbey Rodriguez's panel of food-world creatives at the Fancy Food Show and learn how to maximize your retail potential.Spill & Dish is Powered by Simplecast.

In this special Spill & Dish episode, Paul Willis, Niman Ranch co-founder and founding hog farmer, speaks with George Hajjar, associate editor at the SFA, about how he got his start in the specialty food world, and how he advocates for humane, sustainable husbandry practices. Additionally, Willis previews the Summer Fancy Food Show panel discussion, “Discover the Future of Food: Sustainably Specialty With Food Tank.” Listen to learn about how sustainability will drive food industry innovation and other topics to be covered during the event.Spill & Dish is Powered by Simplecast.

Mike Kostyo, vice president of Menu Matters, is a one of the most sought-after trend experts in the food industry. In this Spill & Dish episode, he discusses consumers' desire to treat themselves, how algorithms and AI influence their path to purchase, and the brand new research he plans to discuss at next month's Fancy Food Show.Spill & Dish is Powered by Simplecast.

Nancy Kruse, founder of The Kruse Company, is a recognized authority and widely quoted spokesperson on food and menu trends. In this episode of Spill & Dish, she weighs in on opportunities for specialty food brands on menus, and previews the Summer Fancy Food Show session State of the Plate 2024: Outlook and Opportunity for Specialty Foods.Spill & Dish is Powered by Simplecast.

In this special Earth Month episode, Anna Hammond, founder and CEO of Matriark Foods, discusses the sustainable focus of her brand of upcycled specialty pasta sauces, broths, and stews made from farm surplus and fresh-cut food scraps, and previews the Summer Fancy Food Show panel discussion, “Discover the Future of Food: Sustainably Specialty With Food Tank.” In this podcast episode, she discusses how sustainability will drive food industry innovation and other topics to be covered during the event.Spill & Dish is Powered by Simplecast.

Chef Joceyln Ramirez is a best-selling cookbook author, New York Times cooking contributor, and founder of Todo Verde, a plant-forward maker of true-to-culture, non-GMO, Mexican seasonings. In this episode of Spill & Dish, Ramirez discusses how she's bringing authenticity to American taco night, the advantages of becoming women and minority-owned certified, and winning SFA's Fancy Face-Off pitch competition.Spill & Dish is Powered by Simplecast.

Join Megan Rooney, Program Development Manager at SFA, in an insightful conversation with Mariah Hilton Wood, Co-Founder of Tilden. Together with her classmate Vanessa Royle, Mariah embarked on a journey to redefine the essence of celebration through non-alcoholic beverages. In this episode, Mariah delves into the challenges of co-packing, unexpected consumer demographics, and the pivotal role of intuition in entrepreneurship. Tune in to discover how Tilden is reshaping the way we toast to life's moments, one refreshing sip at a time.Spill & Dish is Powered by Simplecast.

On this Spill & Dish episode, Jen Liao, co-founder of MìLà (formerly Xiao Chi Jie), takes listeners along her entrepreneurial journey from co-founding a Chinese street food restaurant with her husband in 2018, to pivoting during the pandemic and making local deliveries of frozen xiao long bao (soup dumplings), to shipping them nationally, direct-to-consumer, to gaining placement in major retailers.Spill & Dish is Powered by Simplecast.

Developed from a dream to build a specialty market that offers all the products one would need under one roof, Pete Marczyk, founder of Marczyk Fine Foods, left his job in business to create the community-focused market. In this episode of Spill & Dish recorded at the Winter Fancy Food Show in Las Vegas, Marczyk speaks with George Hajjar, associate editor at the SFA, about providing for a local community. He discusses growing the market, and gives advice to specialty makers and retailers looking to grow their business.Spill & Dish is Powered by Simplecast.

Karl Franz Williams is a mixologist, restaurateur, CPG veteran, and founder of Uncle Waithley's Beverage Co., maker of ginger beer with a Scotch Bonnet bite that's based on a family recipe. On this episode of Spill & Dish, which was recorded at the Winter Fancy Food Show, Williams talks about his product's namesake, what's special about Scotch Bonnet Peppers, and how he endeavors to get his ginger beer on shelves and menus.Spill & Dish is Powered by Simplecast.

At the Specialty Food Association's recent Winter Fancy Food Show in Las Vegas, George Hajjar, associate editor at the SFA, spoke with Cathy Strange, ambassador of food culture at Whole Foods Market. In this episode, they discussed how to teach others to taste with their five senses, what grocery buyers look for in specialty products, and standout trends for the year.Spill & Dish is Powered by Simplecast.

Denver-based beverage brand Frescos Naturales fills their beautiful cans with traditional aguas frescas with a twist, featuring classic flavors like tamarind, hibiscus, and mango. In this episode, Gretchen VanEsselstyn, SFA's director of education, speaks with Juan Stewart about his journey to taste success, including his Shark Tank appearance!Spill & Dish is Powered by Simplecast.

Lewis Road Creamery is a New Zealand-based maker of the 10 Star Certified Salted Butter that was named Specialty Food Association's 2023 sofi Product of the Year at the Summer Fancy Food Show in New York City.In this episode, Julie Gallagher, director of content development for SFA, speaks with Lewis Road Creamery's co-founder and director of marketing and communications, Lynette Maan, and vice president of sales and operations, Steve Muir, about the premium butter space, their product's sofi win, and how Lewis Road Creamery does right by farmers, animals, and the Earth. Spill & Dish is Powered by Simplecast.

New York-based shiitake mushroom chip company Popadelics is on a mission to bring attention to under-loved vegetables. In this episode, George Hajjar, associate editor at the SFA, speaks with co-founders and life partners Marilyn Yang and Michael Casali about transitioning to the food world from a finance background, the origins of the pandemic-born snack, and their recent success, particularly in alternate channels including Urban Outfitters. Additionally, Yang highlights some of the brand's philanthropic achievements, including its partnership with the Johns Hopkins Center for Psychedelic & Consciousness Research.Spill & Dish is Powered by Simplecast.

In this episode, Megan Rooney, Program Development Manager, sits down with the dynamic duo behind SAYSO, a New York-based premium cocktail company founded by two Harvard Business School graduates. Alison Evans and Chloe Bergson take us on a journey from their humble beginnings crafting cocktails in mason jars to their innovative transition to tea bags for a convenient 3-minute cocktail experience. They share their insights on reinventing classic cocktails, and emphasize the value of taking the plunge before you feel fully prepared.Spill & Dish is Powered by Simplecast.

New Zealand-based Heilala Vanilla was co-founded by a father and daughter who show their commitment to the people and land of Tonga with every bean and batch. In this episode, Gretchen VanEsselstyn, SFA's director of education, speaks with Jennifer Boggiss about Heilala's connections with chefs, journey to retail, B-Corp certification, and positive impact.Spill & Dish is Powered by Simplecast.

Sam Mogannam is a chef and second-generation owner of San Francisco's Bi-Rite Market and founder of the B Corp certified Bi-Rite Family of Businesses, which includes two specialty markets, a creamery, catering commissary, and a nonprofit cooking school and education space. In this episode, Julie Gallagher, director of content development for Specialty Food Association, speaks with Mogannam about the rich sensory experience that can be had at Bi-Rite, how he strives to maintain its B Corp status, and plans for a new store opening.Spill & Dish is Powered by Simplecast.

Dominic Biggi is a third-generation owner of Beaverton Foods, a gourmet condiments maker that also co-packs. In this episode of Spill & Dish, SFA's 2023 Hall of Fame inductee talks about carving out his niche in a family business, the company's more than 500 recipes, and what's next for the specialty food business.Spill & Dish is Powered by Simplecast.

Cold-pressed grapeseed oil produces a high-quality, nutrient-rich product that can be used to bake, sauté, top salads, and more. Salute Santé's upcycled, chef-inspired grapeseed oil is a recent 2023 Gold Sofi Award winner and has been a leader in the alternative oil category for decades. The company also makes infused oils and grapeseed flour.In this episode of Spill & Dish, George Hajjar, content development associate at the Specialty Food Association, speaks with co-founders and life partners Valentin and Nanette Humer about the company's mission to bring sustainability to the industry, how it began, and how its suite of products is produced.Spill & Dish is Powered by Simplecast.

In this episode, Megan Rooney, Program Development Manager at SFA, chats with Shawn Askinosie, the visionary founder & CEO of Askinosie Chocolate, about being a bean-to-bar chocolate trailblazer, making a positive impact on the lives of cocoa farmers worldwide, his upcoming Chocolate University trip to Tanzania, and how SFA was pivotal in connecting him with buyers.Spill & Dish is Powered by Simplecast.

Patrick Ford is the vice president of Ford's Gourmet Foods, the family-owned brand that makes Bone Suckin' Sauce, rubs, and seasonings, and is constantly innovating flavors and recipes to bring a dynamic breadth of products. In this episode, George Hajjar, associate editor at the SFA, speaks with Ford about working in a family business, and how it developed from humble origins into an award-winning brand.Spill & Dish is Powered by Simplecast.

Cynthia Duran, owner of Xinca Foods, had been seeking a vegan cheese to accompany her pupusas when, at the 2022 Summer Fancy Food Show, she met fellow exhibitor Dina DiCenso, cofounder of RIND by Dina and Joshua, who was debuting RIND's Carrot Cheese. In this episode, recorded on the 2023 Summer Fancy Food Show Big Idea Stage, Julie Gallagher, SFA's director of content development, delves into how their serendipitous meeting led to the launch of Carrot Cheese and Loroco Pupusas.Spill & Dish is Powered by Simplecast.

Emre Imamoglu saw an opportunity to bring healthy eating habits from the Mediterranean to a U.S. audience in the form of CiboVita. In this episode, George Hajjar, associate editor at the Specialty Food Association, spoke with Imamoglu about the company's health-first approach, its sofi award-winning product, and the business strategies that enabled its success.Spill & Dish is Powered by Simplecast.

Twenty years ago, Jonathan Milo Leal launched Milo's Whole World Gourmet, an Ohio-based specialty food maker of Sofi Award winning products, that also offers boutique co-packing services. In this episode, Julie Gallagher, director of content development at SFA, chats with the entrepreneur about how he got his start, the business lessons he's learned through the years, and the unique perspective he brings to the co-packing world.Spill & Dish is Powered by Simplecast.

In this episode, Megan Rooney, Program Development Manager at SFA, chats with David Gremmels of Rogue Creamery about the kismet that led him to cheese making, how gardening led to flavor innovation, his commitment to sustainability, and how SFA helped him jump start distribution.Spill & Dish is Powered by Simplecast.

Marisol Villalobos grew up on a coffee farm and she is an expert in agriculture, microbiology, and delicious specialty food. Her one-ingredient product was the first sofi award winner from Puerto Rico! On this episode of Spill & Dish, host Gretchen VanEsselstyn talks with Marisol about the triumphs and challenges of creating and selling her plant-based, gluten-free, sustainable and eco-friendly product.Spill & Dish is Powered by Simplecast.

In this episode, Megan Rooney, Program Development Manager, chats with David Schmunk of African Dream Foods, about delivering authentic flavors while promoting wildlife conservation through their hot sauces and spices. The 2023 SFA Leadership Award – Emerging Leader recipient discusses the curiosity that drives his career, packaging pains, and his love of trade shows.Spill & Dish is Powered by Simplecast.

In this episode, Megan Rooney, Program Development Manager, chats with Luke Schneider of Fire Department Coffee, a veteran-owned business dedicated to providing great-tasting coffee to people everywhere. The 2023 SFA Leadership Award – Citizenship recipient discusses his Navy and firefighting background, roasting coffee in between shifts, and the importance of building good teams.Spill & Dish is Powered by Simplecast.

Sisters Jessica Amel and Angela Kmeck co-lead Janet's Finest, a specialty food brand started by their mother that incorporates spicy jalapeños into sweet fruity compotes. In this episode of Spill & Dish, George Hajjar, associate editor of the Specialty Food Association, speaks with the sisters about driving success on social media and the importance of family and community in their brand.Spill & Dish is Powered by Simplecast.

Dani Zuchovicki, member and community manager at The Hatchery, began observing and later assisting her grandmother in the kitchen from an early age. Her culinary curiosity continued during her teen years, when she tested out recipes by hosting supper clubs with high school friends. These days she assists early-stage food entrepreneurs at the Chicago incubator in getting their businesses off the ground. In this episode of Spill & Dish, Julie Gallagher, content director for the Specialty Food Association, speaks with SFA's Emerging Leader Award winner about her work with women from under served communities, the common hurdles they face, and the ways she's assisted hundreds of food makers.Spill & Dish is Powered by Simplecast.

Michele Freeman, CEO and co-founder of Venice Beach Beverage, always had a love for tea. Growing up in Ohio, all her mealtime memories included her family's iced tea recipe. Today, she has taken that recipe and evolved it into the first plant-based, shelf-stable tea with 100% daily vitamins in the United States.On this episode of Spill & Dish, guest host and Cuisine Noir Magazine editor Sheree Williams speaks with Freeman about becoming a small business owner at the age of 57 and how it is never too late to follow your dreams and do what you love. Michele also shares how she took a recipe passed down from generation to generation to create a beverage that not only tastes good but is good for you too.Spill & Dish is Powered by Simplecast.

Director of center store for Town & Country Markets and winner of the 2023 SFA Leadership Award for Outstanding Buyer, Dwight Richmond has helped bring prominent specialty food brands to retail, including Xinca Foods, Lotus Foods, and Siete Family Foods. In this episode, George Hajjar, associate editor at SFA speaks with Richmond about enabling makers to self-mentor, understanding the spark that makes a good business, and the familial element that's inherent in the specialty food industry.Spill & Dish is Powered by Simplecast.

After leading a platoon of 45 marines in combat at the age of 23, David Kemp was looking to leverage his Harvard Business School degree. He became partner in Les Trois Petits Cochons in 2015 and has increased sales by 25 percent per year since 2017.In this Spill & Dish episode, Julie Gallagher, director of content development for SFA, talks with Kemp, SFA's 2023 Leadership Award Winner for Vision, about his road to success, the impact of inflation, and what's next for Village Gourmet.Spill & Dish is Powered by Simplecast.

For Mike Noonan, vice president of operations for Bitchin' Sauce, the time to do the right thing is now. By combating food waste through smart manufacturing practices, he has earned a 2023 SFA Leadership Award for sustainability.In this episode of Spill & Dish, we talk with Noonan about high pressure processing and its benefits for shelf life, the benefits of teaming up with industry partners, and what makes their 16 flavors so incredibly bitchin'.Spill & Dish is Powered by Simplecast.

Chef, author, and co-founder of Yolélé Pierre Thiam saw the opportunity to start his business after discovering the dearth of West African cuisine in New York City and observing how smallholder farmers in Senegal made fonio, a nutrient-dense ancient grain, and West African staple. While working on the company, he thought about the positive social and economic impacts it could have both in West Africa and across the world. In this episode of Spill & Dish, George Hajjar, associate editor at SFA, speaks with Thiam about starting his business, the importance of collaboration, and the global food supply chain.Spill & Dish is Powered by Simplecast.

In this episode, Megan Rooney, Program Development Manager at SFA, speaks with Carla Krasner, Co-Founder and Co-Owner at Dufour Pastry Kitchens, about running a women-owned company since 1985, respecting tradition while being open to change, and transitioning from a career in music to one in food. Dufour nationally supplies artisanal hors d'oeuvres and other savories as well as ready-to-bake tart shells, all-butter puff pastry, and now, a plant-based dough from its plant in the South Bronx.Spill & Dish is Powered by Simplecast.

Caroline Cotto is co-founder and CEO of Renewal Mill, an upcycled food company that works with byproducts from plant-based milk such as soybean pulp, oat pulp, and almond pulp, that are dried and milled to produce ingredients that are rich in nutrients. In this episode, Julie Gallagher, director of content at SFA, talks with Cotto about the history of upcycling, collaborations with other women-owned brands, and how specialty food businesses can get involved in the space.Spill & Dish is Powered by Simplecast.

Attorney, naval officer, and founder of Bon Appésweet Thereasa Black created the brand for her young toddler daughter who fell in love with dessert while Black was deployed. Since many sweets contain allergens that Black's daughter needed to avoid, she set out to create a better-for-you chocolate bar and brand. In this episode, George Hajjar, associate editor at SFA, talks with Black about her journey as a Black, veteran, specialty food business owner, and her recent successes.Spill & Dish is Powered by Simplecast.

Paula Lambert is the founder and owner of Mozzarella Company, a Dallas-based artisan cheese shop, and an author of many cheese-related books including the recently rereleased The Cheese Lover's Cookbook and Guide. In this episode, George Hajjar, associate editor at SFA, chats with Lambert about the process of making and innovating cheese flavors, growing her business, leading annual trips to Europe, and more.Spill & Dish is Powered by Simplecast.

Ray and Monique Dukes, partners in business and life, run Rosella Baked Goods, maker of Sweet Potato Pancake Mix, Stone Ground Grits, Seafood Breader, and Buttercream Pancake Mix. In this Spill & Dish episode, Julie Gallagher, director of content at the SFA, speaks with Ray and Monique about scaling supply chain hurdles, their experience with supplier diversity programs, and the famous sweet potato hush puppies that started it all.Spill & Dish is Powered by Simplecast.