Podcasts about baldor specialty foods

As summer heats up, commercial meat buyers are figuring out their inventory while filling orders for customers. With ongoing supply chain difficulties, labor shortages and various other factors along with inflation, people like Kevin Lindgren, the director of merchandising at the Bronx, NY-based Baldor Specialty Foods, are navigating the world of meat on a day-to-day basis. For this episode of the MEAT+POULTRY podcast, Lindgren detailed how meat distributors and buyers are handling market forces when procuring products for customers. Lindgren described what Baldor has done to deal with the volatility in the market and how it's become part of the job since the COVID-19 pandemic began. He also explained some of the differences in his job working in the summer compared to the frantic pace of the holiday season. Finally, Lindgren discussed his background with Baldor and what he enjoys about working in this sector of the food world. --- Send in a voice message: https://anchor.fm/meatpoultry-podcast/message

Deciphering the evolving supply chain continues to be a balancing act for meat and poultry processors as the pandemic’s threat shows signs of ebbing and consumers begin transitioning to pre-COVID-19 purchasing and eating habits. According to a market specialist at Bronx, NY-based Baldor Specialty Foods, transparency and effective communication with customers is key during this period. In this week’s MEAT+POULTRY podcast, Baldor’s meat and poultry expert, Sophie Mellet-Grinnell, talked about how the company is meeting the changing needs of customers as foodservice traffic has shown signs of improvement going into summer and how that affects product flow. --- Send in a voice message: https://anchor.fm/meatpoultry-podcast/message

Episode 316 - Lars Dahlhaus, Beer Importer & Beverage Market Specialist Happy Monday, Thieves! You may recall a special episode from the beginning of April conducted in another language. Our friend Lars Dahlhaus of Baldor Specialty Foods was graciously in on the gag and played host on that episode. And just like our subsequent English language episode with Matthias Trum, we recorded a stand-alone episode with Lars to talk about his storied career importing European beers into the US. Lars has been responsible for bringing in some of the classics (Rothaus Pils, Thomas Hardy’s Ale) and continues working with Baldor Specialty Foods as their Beer & Beverage Market Specialist. It was a fun episode and hope you enjoy. Tune in and let us know what you think!***As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS! You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!! Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

Join us for a conversation with Sebastian & Guillermo, the duo behind acclaimed food photography studio SOGA Design Collective. SOGA Design Collective is a multidisciplinary design studio in Brooklyn, New York. The studio was conceived in Miami, Florida in 2008. SOGA makes music for your eyes. Their studio combines purposeful eclecticism and nuanced design to create colorfully charged compositions utilizing all disciplines. A Miamian at heart, Guillermo is a detail-oriented obsessive who seeks to inject color into everything he touches. Originally from Nicaragua, Sebastian was formally trained in architecture before stepping behind the lens. He believes design from scale to rhythm to function, is universal and can be applied to everything he generates (even chaos has order). Their client list includes Baldor Specialty Foods, Jet.com (now Walmart.com), Burlap + Barrel, Ark Foods, Dig Inn, Fellow Barber and Murray’s Cheese among many others. Image Courtesy of SOGA Design CollectiveHeritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast. 

In 2020, Thanksgiving will look different from the traditional feasts and large in-home gatherings many Americans are used to. Yes, there will be turkey, sides and football with smaller groups of people, but how much turkey will people need compared to previous years? With smaller family gatherings expected to be prevalent this year due to concerns over COVID-19, consumers are flocking to smaller turkeys. For this week’s MEAT+POULTRY Podcast we looked at this trend with Sophie Mellet-Grinnell, meat and poultry expert, foodservice professional and market specialist at Bronx, NY-based Baldor Specialty Foods. Mellet-Grinnell explained how she and fellow buyer, Kevin Lindgren, worked through the turkey market in 2020. They felt early on that the demand for bigger turkeys would decline. During Part 1 of this interview, Mellet-Grinnell talked about the reasoning behind Baldor's focus on smaller turkeys. She also described how the company selects its producers, including Koch Turkey Farmin Pennsylvania and Joyce Farmsin North Carolina.

Based in the Bronx, New York. Baldor may be the most innovative food service distributor on the East Coast. You’ll hear about their impressive food waste reduction programs and adaptation of their business during the pandemic.

This week we’ll be discussing learn your lagering, Iowa nice; the finale, and we’re talking all things German beer with Lars Dahlhaus, so crack open your beer, uncork that wine, and let’s get drinking. Visit WeLikeDrinking.com/Subscribe to get yourself subscribed to the show so you never miss an episode.  Panel Introductions And What We’re Drinking Our guest this week is the co-founder of Liquid Project LLC, a company focused on the branding and marketing of overseas beer and spirit brands as they bring them into the United States market. He also recently began working as the beer specialist at Baldor Specialty Foods, the food and beverage source for the region’s top chefs and bartenders. , please help us welcome Lars Dahlhaus. Wine, Beer, or Pop Culture Reference Theresienwiese Lars Dahlhaus Interview Booze News  John - When you want to make a choice it's important to know what people are talking about https://www.msn.com/en-us/foodanddrink/beverages/if-you-think-you-hate-beer-you-likely-havent-tried-these-5-approachable-styles/ar-AAHWIli Jeff - Iowa Nice: the finale - Carson King Announced Tuesday that his fundraising effort that ended Monday night raised $2,959,336 for the University of Iowa Stead Family Children's Hospital. Podcast Award Update  Last call That’s right, it's time to break out your phones and get that last minute hook up with us. Follow us on the socials, Twitter, Instagram and our private group on Facebook known as the Tavern. Search up the show on Apple Podcast and leave us a big fat 5 star review. And, if you enjoyed this episode in particular, share it with a friend. And, visit We Like Drinking dot com slash pledge to find out more information about becoming a patron of the show and help  You can also find the show notes for this episode with all the links to the stories or mentions we had at http://welikedrinking.com/episodes  

Food waste is getting a new ending to its story at Baldor Specialty Foods, in a special program led by Thomas McQuillan. Read our favorite highlights of this episode as you listen HERE. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts. Apple Podcasts Stitcher Google Play Spotify   Become a Food Tank member for exclusive benefits: join HERE!   Follow Food Tank on Social Media: Twitter Facebook Instagram LinkedIn Youtube

Thomas is the Vice President of Strategy, Culture, and Sustainability at Baldor Specialty Foods, one of the largest produce distributors in the United States. At Baldor, Thomas is leading the charge for a revolution in produce. He’s behind a monumental effort to eliminate food waste and make the world a better place.

Ann Yang is the co-founder of MISFIT Juicery. Yang started MISFIT as a college student at Georgetown University with her best friend, Phil Wong. Two years later, MISFIT is now found in 65 wholesale accounts throughout the D.C. area and in New York City including Blue Hill at Stone Barns, an eatery recently named the best restaurant in the United States. MISFIT has been featured in Vogue Magazine, Fast Company and Inc. Magazine, and is one of six companies nationwide in the inaugural class of the Chobani Food Incubator. MISFIT has also created partnerships with Baldor Specialty Foods, National Geographic, DC Central Kitchen and Jubilee Jobs. Sponsored by: Glen's Garden Market. Good food from close by. Learn more at www.glensgardenmarket.com.

On the season finale of Feast Yr Ears, host Harry Rosenblum is joined in the studio by Phil Wong and Ann Yang of Misfit Juicery. Misfit reimagines the way we engage with food by finding flavor, purpose, and personality in the misfits. Over 20 billion pounds of fresh produce goes unharvested or unsold every year because it is the wrong size, shape or color to be sold at retail. Misfit makes their cold-pressed juices with 70-80% recovered fruits and veggies.

Emily Murphy of Baldor Specialty Food grew up infatuated with the cooking world, watching episodes of Two Fat Ladies and Julia Child’s The French Chef religiously at a young age. After studying baking at the Institute of Culinary Education in 2006, Emily made the move away from the kitchen into buying and selling specialty foods for her family business, Baldor Specialty Foods. She worked with Baldor founder Kevin Murphy, who evolved the company from a warehouse full of fruits and vegetables into a produce powerhouse. She may have traded in her apron for a desk, but there is still plenty of excitement in her day, from scouring Europe for the best cheese or running around Manhattan with truffles for the world’s top chefs. Her love for food came full circle after marrying chef David Malbequi and opening David’s Café, a new spot St. Mark’s Place. Emily lives in the East Village. Emma Straub is The New York Times­-bestselling author of The Vacationers, Laura Lamont’s Life in Pictures, and the short story collection Other People We Married. Her fiction and nonfiction have been published in The New York Times, The Wall Street Journal, Vogue, Elle, and Conde Nast Traveler, and she is a contributing writer for Rookie. Emma’s work has been published in 15 countries. Her newest book, Modern Lovers, is a Brooklyn­based love story that Vogue named one of the best books of the summer. Emma lives in Brooklyn with her husband and two sons—all of whom she’ll be taking along on her next book tour.

This week on Feast Yr Ears, host Harry Rosenblum is joined in the studio by Thomas McQuillan of Baldor Specialty Foods, Inc. McQuillan is spearheading Baldor’s sustainability initiatives, with the mission of eliminating 100 percent of its organic food waste — no small task for a company that processes more than a quarter million pounds of produce each week. To do so, he created SparCs ("scraps" spelled backwards), which offers tops, bottoms, and peelings to chefs and manufacturers. What was once destined for the landfill has found a place at the table, fueling a trend that has the potential to change the way the industry handles excess food.

This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour are chatting with Cecilia Estreich of Baldor Specialty Foods. A long time friend of Phil's, Cecilia shares her background in how she went from earning a philosophy degree from Vanderbilt to working in the food distribution industry. Now in the marketing department at Baldor, she was formerly the Director of Specialty Foods for Solex Fine Foods and an account manager for Mikuni Wild Harvest. Clearly an an expert on fine, rare, and specialty ingredients, Phil and Alexes get the scoop on what's up next for Baldor. After the break, Chef Neal Harden of the Pickle Shack joins in on the conversation while Cecilia tells a crazy tale about mushrooms and salmon. This program was brought to you by Edwards VA Ham. “I've been really impressed because I think most people in the industry know Baldor as a produce house… but they also do an incredible amount of the sorts of rare and unique foods. They already have a impressive local food program and in 2015 they're rolling out more local farm partnerships.” “What I've experienced working on the smaller more boutique side is that there's no lack of cooperative effort among farmers themselves within their communities and there's no lack of demand on the restaurant side… but the gap is in the unsexy part of it, in the trucking logistics, the paperwork, it's in the the things like cooling down lettuce.” —Cecilia Estreich on The Main Course