Podcasts about bkon

4 predictions from senior food & beverage editor Bret Thorn:Indian cuisine, finallyTrend watchers have been waiting for Indian cuisine to really take off in American dining for decades, and it seems to finally be happening. Medium- to high-end independent Indian restaurants are opening across the country, some led by big-name restaurateurs including Maneet Chauhan in Nashville, Rohini Dey in Chicago, and Srijith Gopinathan in San Francisco, and others by operators still developing names for themselves. Then there's the growing roster of fast-casual Indian restaurants including Rasa, Curry Up Now, The Kati Roll Company, Tarka Indian Kitchen, Inday, Choolaah Indian BBQ, Tulsi Indian Eatery, and many more. Also of note is the addition this past August of a Zingers Tikka Wrap on the permanent menu of Miller's Ale House, a casual-dining chain not known for its adventuresome cuisine.The Zingers is what Miller's calls its signature chicken tender, but in this case, it's wrapped up to resemble a kathi roll.Coffee as the base for spirit-free cocktailsConsumption of coffee is on the rise, as are energy drinks and non-alcoholic cocktails. Young consumers, dating back to when Generation X was young, have long enjoyed energy drinks — often Red Bull — spiked with alcohol. And what has arguably been the trendiest cocktail over the past few years? The Espresso Martini.Put all of that together, and the stage is set for a proliferation of coffee standing in as the base for spirit-free Old Fashioneds and espressos and tonic. Versions of those drinks are already available at some coffeehouses, notably Everyman Espresso in New York City and Paper Plane Coffee Co. in Montclair, N.J.That's already a lot of factors pointing to a beverage trend in the making, but there's another one, too: Cold brew coffee, the increasingly popular version of America's favorite pick-me-up, is getting better. Some coffee aficionados have long said cold brew doesn't extract the unique flavors of high-end beans, but new technology from companies such as BKON, based in Morriston, N.J., have developed technology to extract those flavors. That allows coffeehouses to develop cold brew concentrates unique to their brand, and also makes premium coffee available to bars that might not want to make their own.White lambThere's a fairly new breed of sheep arriving in the U.S. from Australia. The Australian White Sheep has hair instead of wool, giving it a somewhat milder flavor because it doesn't taste of lanolin from the wool, a plus for people who find lamb to be gamy. But it still tastes very much like lamb. It also has a lot of intramuscular fat, but unlike wagyu beef, which also has a lot of marbling, the meat is nonetheless firm. However, the fat has a lower melting point than traditional lamb, resulting in less of a greasy feel, and arguably a better nutrition profile since it contains less saturated fat. Also unlike wagyu, Australian White Sheep is all grass-fed.It's likely to sell at around a 10-15% premium to conventional lamb.Ammonium chlorideResidents of the Nordic countries — Denmark, Finland, Iceland, Norway, and Sweden — have long enjoyed salmiak, a salty licorice that gets part of its distinctive flavor from ammonium chloride.Also called salmiak salt, Ammonium Chloride is a slightly toxic substance that researchers from the University of Southern California and the University of Colorado recently discovered might trigger a unique taste all its own, apart from the five senses of sweet, sour, salty, bitter, and umami.What does it taste like? Well, Andrew Richdale, writing in Saveur magazine in 2017 and recently cited by bigthink.com, said it “felt simultaneously fascinating and … abusive? Or at least odd like a knocked funny bone.”Others say it tastes bitter, salty, and

*apologies that this is going up before this weeks' episode, editing has been difficult to get to. Ep. 16 will be up before week's end, thanks for the support as always! -BKOn this Plot Devices minisode (or whatever we call these), we rank every live-action Spider-Man film in honor of ‘Spider-Man: No Way Home.'TIMESTAMPS:0:00 – Intro1:24 – General thoughts on the Spider-Man films4:23 – No. 77:00 – No. 610:00 – No. 511:47 – No. 414:05 – No. 317:41 – No. 221:18 – No. 128:16 – Final ThoughtsFollow the show:Search for PLOT DEVICES on Spotify and Apple PodcastsTwitter/IG/Facebook @PlotDevicesPodFollow the team!Noah Guzman: Twitter @NoahsPlotting // IG @guapoguzmanSamantha Incorvaia: Twitter @s_incorvaia // IG @samiam520Brandon King: Twitter/IG @themovieking45

Seed To Cup guest host Nathanael May (Customer Marketing Manager, Pacific Foods) interviews the brothers behind BKON—Lou and Dean Vastardis. "[Lou and Dean Vastardis] have an incredible journey that they have taken in coffee," says May, "but then they also come from a family that has taken a long journey in coffee as well." 2021 marks the Vastardis family's one-hundredth year in the coffee business. This season of Seed To Cup is sponsored by La Marzocco and Seattle Coffee Gear. 

Nazlı Esen, Teo Co.’nun kurucusudur. Yaptığı konuşmada şirketi kurarken yaşadığı zorlukları ve bu noktaya nasıl geldiğini anlatırken dinleyenlere özellikle de kadın dinleyicilere ilham verdi. “Bilkent Üniversitesi Endüstri Mühendisliği 2015 mezunu. Amerika ya gitmiş ve orda artizan çaylarla tanışmış ve araştırmaya başlamıştır. Dubai de katıldığı Gulfood2016 da bugün kullandığımız teknoloji olan BKON Craft Brewer ile tanışmış. Bkon sayesinde bütün çay, kahve, baharat, meyve gibi organik materyalleri 90 saniyede infüzyon teknolojisiyle demlenebiliyordu. Sonrasında Türkiye ve Ortadoğu pazarı için distribütörlük anlaşması yapmış. Bu sırada yüksek lisans programından ayrilmış. İlk Tea Co. şubesini Ankara Çayyolu’nda açarken hedefi kafe işletmeciliğinden ziyade toptan müşterileri ağırlayabileceği bir ortam yaratabilmekmiş. Tea Co. da ana hedef çayın siyah çaydan daha fazlası olduğunu anlatabilmek ve hızlı hayatımıza kahveye sağlıklı bir alternatif olarak çayı da sokabilmekmiş. Bu yolda şubeleşmek ve bir zincir marka olmayı hayal ediyor.

When making cold brew, it usually takes between 12-24 hours....

When it comes to entrepreneurship, Clayton Christopher believes that “you can’t read the book; you gotta live it.” And live it he has; Christopher is best known as the co-founder of Sweet Leaf Tea, acquired by Nestlé Waters in 2011, and Deep Eddy Vodka, which just five years after its launch was sold to Heaven Hill Distilling for a reported $400 million. Yet even as a highly successful entrepreneur and investor, Christopher, currently the co-founder and managing director of private equity firm CAVU, has always looked beyond simply achieving a desired end result. In an interview included in this episode of Taste Radio, he urged business owners “to appreciate and cherish the journey,” a perspective that will yield a rare and valuable currency few will ever grasp. As part of our conversation, Christopher also delved into why he believes that “the need for human capital is greater than it’s ever been,” how board and management teams can most effectively work together, and why entrepreneurs should spend less time on adding new distribution and instead focus on “creating a success story” inside individual stores. This episode also features an interview with another “kitchen to exit” entrepreneur: John McDonald, the founder of iconic craft beer company Boulevard Brewing. McDonald, who founded Boulevard nearly three decades ago, is something of a godfather in the beer business. In our conversation, he spoke about the origins of the company and its early days as a pioneer of the craft beer category through to its 2013 acquisition by Duvel Moortgat USA. And in this week’s edition of Elevator Talk, we hear from Kabir Gambhir, the founder and CEO of innovative beverage brand Bevea. Show notes: 2:42: Four Letter Brands LIVE -- The hosts chat about recent visits to BevNET HQ by BKON, maker of innovative brewing machines and Waku, a wellness tea brewed with 20 super herbs from the Andes Mountains of Ecuador. The hosts also discuss the speaker lineups at the upcoming BevNET Live Summer 2018 and NOSH Live Summer 2018. 12:09: Interview: Clayton Christopher, Co-Founder, Sweet Leaf Tea/Deep Eddy Vodka/CAVU -- At Natural Products Expo West 2018, Christopher sat down BevNET editor-in-chief Jeff Klineman and discussed his remarkable journey as an entrepreneur and how he advises and invests in fast-growing brands. 36:58: Interview: John McDonald, Founder, Boulevard Brewing Co. -- Boulevard has led the craft scene in the Midwest and is the largest specialty brewer in the region. Brewbound assistant editor Justin Kendall recently visited Boulevard HQ in Kansas City, Missouri and as part of their conversation, McDonald shared war stories from Boulevard’s journey and why he never allowed himself to believe that the company was going to succeed. 1:04:50: Elevator Talk: Kabir Gambhir, Founder/CEO, Bevea -- Gambir is the founder and CEO of Bevea, a recently launched brand that markets innovatic tonics made with organic coffee fruit, ginger and botanicals. Kabir recently visited BevNET’s West Coast branch in San Diego, where he joined us for an interview included in this edition of Elevator Talk. Brands in this episode: BKON, Waku, Coolhaus, Hippeas, Chef’d, Biena, Kodiak Cakes, Essentia, Vita Coco, Sweet Leaf Tea, Deep Eddy Vodka, Boulevard Brewing Co., Bevea

The Physical Web has huge potential to change the way web content and services are discovered in the physical world. We talk to Richard Graves, the CEO of Bkon, a company who have gone “all in” on the Physical Web and Eddystone URL. We learn about a massive change that Google is poised to make in how PW content is discovered, how PW content can shrink the cost of apps, the personalization of PW content, examples of where it is being used and how PW discovery, NFC and QR codes are being made to work together. See acast.com/privacy for privacy and opt-out information.

Dave Arnold is joined by the team behind BKON on this week’s episode of Cooking Issues!. Coming from a 3rd generation coffee roasting company, founders Dean and Lou Vastardis have been immersed in the specialty beverage industry since their childhood. In 2007, Dean began to investigate some non-traditional coffee brewing methods inspired by how chefs speed marinate proteins. Ground coffee and hot water eventually found their way into an airtight food storage canister modified with a tire valve and connected to a vacuum pump. After three years of in-house product development the brothers realized they cracked the code on much more than a cup of coffee. This program was brought to you by Heritage Foods USA