Podcasts about boochcraft

Setting out and starting a business takes courage, determination, and the ability to learn as you go. It also requires a certain commitment to the foundational causes of the work. For Adam Hiner, our guest on today's show, combining his passion for food and regenerative agriculture with his work ethic and growing knowledge of the entrepreneurial landscape has enabled him to build two really inspiring and conscientious brands. Adam is the CEO and Founder of Pacha, a gluten-free, grain-free, sprouted, fermented, paleo, and plant-based bread company, as well as the Co-Founder of Boochcraft, through which he and his team introduced the market to organic hard kombucha! In our chat, we get to hear from Adam about the important steps on his evolving path, the morals that ground his work, and some of the challenges he has faced and overcome so far. If you would like to hear about true innovations in the food sector, how Adam approached business during the pandemic, and the power of intuition in a data-filled world, listen in with us!Key Points From This Episode:Adam talks about regenerative agriculture and how Pacha is involved and supports this movement. Challenges in the baked goods space: distribution, freshness, packaging, and more. The environmental and social initiatives that Adam and Pacha have linked with so far.A little about the organic, hard kombucha company that Adam started called Boochcraft.  Advice from Adam for aspiring CPG business owners on the realities of running a business and using intuition.How Pacha was birthed at the beginning of the pandemic and Adam's attitude towards riding that wave.Demand for kombucha and the surprising demographics that gravitated towards the products.  Adam's journey before launching Pacha; selling mortgages, restaurants, catering, and more!Links Mentioned in Today's Episode:Modern Species Adam Hiner ob LinkedInPacha   BoochcraftRate RabbitUnity VibrationJuneShineTrilogy Sanctuary1% for the Planet CCOFEpisode 31 - Cultivating Heartset with Linwood Paul & Matt D'Amour of Subtle Distinctions Episode 37 — Nailing The Pitch with Kayla Castañeda of Agua BonitaGage Mitchell on LinkedInEvolve CPGEvolve CPG CommunityEvolve CPG on YouTubeEvolve CPG email

Stop us if you've heard the Happy Half Hour cast claim a particular food item was the “best in San Diego” before (to be fair, San Diego Magazine devotes an entire issue to the topic). If we assign superlatives, we tend to stand behind them, so buckle up for the following: We've found the best falafel in San Diego. Hands down, bar none, et cetera. Falafel Heights takes up a small storefront on 30th, near Lincoln, in North Park. This block, formerly decrepit due to many closures (Toronado, Streetcar Merchants, and others), is about to veritably pop off. Falafel Heights opened last fall, high-end dive Happy Medium (by Fernside, SDCM, and former CH barkeeps Christian Siglin and Eric Johnson) opened last week, CH's new Persian spot is currently under construction, and Saigon Coffee is just across the street, as is Second Chance Brewing, and other businesses. Owner and founder Lialie Ibrahim, a staple in San Diego's running community, opened Falafel Heights after years of pop-ups and people goading her into sharing her exceptionally poppable treats. See, falafel comes in many forms. There's Egyptian falafel, which is large–almost bready. Baked Lebanese falafel fits in the palm of your hand. Ibrahim's falafel—quarter-sized balls deep-fried and served street-style as she experienced in Palestine's West Bank, where she has lived—is meant to be popped as finger food. Dipped in sauces, loaded on fries, or served in a wrap or bowl. It's addictive, and when served with one of her many sauces, including a hard-to-find Iraqi mango amma, I promise it will stick in your memory. Ibrahim is originally from the Bay Area, where her Palestinian parents settled after immigrating to the United States. She tried her hand at journalism, doing mostly radio work before moving to San Diego. While here, she got into local running clubs, started making falafel for friends with her family's recipes, and even helped her good friends (part of her running club) start a little old kombucha brand, which would eventually become Boochcraft. “Upon moving to San Diego, I wanted to taste falafel the way I fell in love with it as street food in the West Bank,” Ibrahim says of her desire to jump into the professional frying pan. “I grew up eating falafel made from scratch, which involves soaking the beans overnight, blended with fresh ingredients, and cooked upon request.” She believes that's the only way to serve it, so that's how it is at Falafel Heights. Fresh, hot, delicious, and plentiful. She's even got a mascot, Phil, a walking, talking falafel wrap. In addition to stuffing our faces with chickpeas, we also talked about the news, all of which concerns North Park, and some of which I previewed earlier in this post. Happy Medium finally opened on 30th and Lincoln; Bivouac Adventure Lodge opened last week in a huge yurt-like space next to the original bar room; Trust's Brad Wise will open a French brasserie next year on 30th and University; On March 13, Black Radish will host a five-course menu with wine pairings from Napa's El Molino and Memento Mori; and Jersey Mikes and Belching Beaver have both opened in North Park.

Bailey talks to Todd Kent, CEO and co-founder of the hard kombucha company, Boochcraft. Todd walks us through how he left a synthetic fertilizer company due to a difference in values, starting an organic hard kombucha business thereafter. His scrupulous standards for sustainability and dedication to organic, fresh, and local ingredients are second to none. Todd tells us about partnering with The Ecology Center, questioning everything from "natural" greenwashing to byproducts and waste, as well as how to reinvent discarded materials to be useful. This conversation is essential in understanding how consumers should question products, and how a business can be built for good from the beginning. Learn more about Todd and Boochcraft at www.boochcraft.com This episode is sponsored by Eartheasy! Use my code "BAILEY15" for 15% off your first order at https://eartheasy.com/ More about Bailey: www.baileyvantassel.com

Todd Kent is the CEO of Boochcraft hard kombucha, which was founded in Ocean Beach, San Diego. Todd is a serial entrepreneur who cares about healthy living and taking care of the planet.

Setting out and starting a business takes courage, determination, and the ability to learn as you go. It also requires a certain commitment to the foundational causes of the work. For Adam Hiner, our guest on today's show, combining his passion for food and regenerative agriculture with his work ethic and growing knowledge of the entrepreneurial landscape has enabled him to build two really inspiring and conscientious brands. Adam is the CEO and Founder of Pacha, a gluten-free, grain-free, sprouted, fermented, paleo, and plant-based bread company, as well as the Co-Founder of Boochcraft, through which he and his team introduced the market to organic hard kombucha! In our chat, we get to hear from Adam about the important steps on his evolving path, the morals that ground his work, and some of the challenges he has faced and overcome so far. If you would like to hear about true innovations in the food sector, how Adam approached business during the pandemic, and the power of intuition in a data-filled world, listen in with us!Key Points From This Episode:Adam talks about regenerative agriculture and how Pacha is involved and supports this movement. Challenges in the baked goods space: distribution, freshness, packaging, and more. The environmental and social initiatives that Adam and Pacha have linked with so far.A little about the organic, hard kombucha company that Adam started called Boochcraft.  Advice from Adam for aspiring CPG business owners on the realities of running a business and using intuition.How Pacha was birthed at the beginning of the pandemic and Adam's attitude towards riding that wave.Demand for kombucha and the surprising demographics that gravitated towards the products.  Adam's journey before launching Pacha; selling mortgages, restaurants, catering, and more!Links Mentioned in Today's Episode:Modern Species Adam Hiner ob LinkedInPacha   BoochcraftRate RabbitUnity VibrationJuneShineTrilogy Sanctuary1% for the Planet CCOFEpisode 31 - Cultivating Heartset with Linwood Paul & Matt D'Amour of Subtle Distinctions Episode 37 — Nailing The Pitch with Kayla Castañeda of Agua BonitaGage Mitchell on LinkedInEvolve CPGEvolve CPG CommunityEvolve CPG on YouTubeEvolve CPG email

Voyage Foods, a California-based startup that has reverse-engineered chocolate, peanut butter and coffee, recently closed a $36 million Series A investment round. In this episode of the Xtalks Food Podcast, Sydney talks about how Voyage Foods found the main molecules that make up chocolate, peanut butter and coffee, and then found those molecules in other food sources and combined them with additional ingredients to make their replacements. She discusses the problematic sourcing and production challenges associated with chocolate and coffee, as well as the millions of Americans that have peanut allergies. The team put forward some potential challenges for consumers in adopting these products, but understand why they are necessary replacements. Also, in this episode, Sydney introduces the team to Boochcraft, a hard kombucha maker that recently became a Certified Benefit Corporation (B-Corp). This label is awarded to companies that voluntarily meet high social and environmental performance standards. All the fruit scraps used to make Boochcraft are composted, producing over one million pounds of compost annually, and any unused fruit is donated to feed people who are food insecure. Boochcraft has also established a healthy and financially supportive workplace by committing to pay all employees 25 percent above the set minimum wage and offering other benefits. The team applaud the company for its environmental and social standards and discuss the niche hard kombucha market. Read the full articles here:Voyage Foods is Taking the Cocoa out of Chocolate, Peanuts out of Peanut Butter and Beans out of CoffeeBoochcraft Becomes First Hard Kombucha Brand to Earn B-Corp StatusFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Jan D'Alvise is the President & CEO at Acasti pharmaceuticals and holds a BS in Biochemistry from Michigan Technological University and an MBA from University of Michigan.

We politely request, you get your boots off of our necks... A great quote by Grimké, also an awesome line by Shawna in "White Lies" off the War On Women album WONDERFUL HELL.  What a conversation.  Just a glimpse into the busy, full, action-packed life of Shawna Potter this week, as we only had so much time to talk about everything.  On top of all the ways Shawna stays busy (look at the variety of things she is doing on her website) she is also takes care of her pup!  She did mention that later this fall, War On Women is going on tour with Bad Religion and Alkaline Trio-- killer lineup!  Follow Shawna on instagram.com/shawnapotterwow and of course the But Her Lyrics podcast is on her website as well.  Support the band by getting merch at waronwomen.bandcamp.com as well as b9store.com/waronwomen  Not to worry, we did talk a bit about food and music pairings in here too.  I'm wondering what everyone thinks would pair well with this episode? ------------------------------------------------------------------------------ Music: all from War On Women - Wonderful Hell (October 2020) courtesy Bridge Nine Records.  Find more of their music by watching all their videos!  contact Shawna directly at shawnapotter.com  -------------------------------------------------------------------------------- COFFEEEEE use code FAMCAST on essexcoffeeroasters.com for 10% your order.  Water too-- liquiddeath.com use code FAMCAST for goodies! See you at my next music/food/drink pairing- coming right up! Vegan/Gluten Free menu July 22nd at Harvest Kitchen with Boochcraft let's goooo! follow the show at instagram.com/thefamilycast and email famcastpod@gmail.com anytime. Cheers and more cheers. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/familycast/message

Hard kombuchas are pouring to mixed results, including brews from Boochcraft, Jiant, and Strainge Beast. Coley details the subtle heroics of a bartending protecting some young ladies from the advances of a major creeper at his bar. The Dodgers qualify as the Hero of the Week for taking care of an honorary team members, and Bevmos across the US are making a transition into a new type of shop. Plus, there are some very weird liquor laws still in effect across the country.

DEATH MOSHERS! You'll figure that one out in the episode - watch out for some new merch with that on it... Listeners, may I present to you: Luke Pabich from Santa Cruz, CA by way of Wisconsin, Hamilton ON, La Habra, and apparently Yugoslavia?  More on that in the conversation.  Luke is the guitarist in Good Riddance, Coercion, the singer and guitarist in Outlie, and is now writing music with Sean SC Sellers for the band 22, scheduled to come out in '22.  We cover a lot of topics in the conversation, of course mainly around music, but also Luke is a sales director for Bargetto Winery, which is a 3rd generation business in the Santa Cruz area- very exclusive to the region, and I just found out they are the oldest operational Meadery in the USA!  A perfect pairing while listening to some hardcore punk rock and questioning all the values you were taught as a child.  Enjoy. MUSIC in this show:  1st track pre-convo: Flies First Class from Good Riddance's album For God and Country on Fat Wreck Chords songs after the talking:  1. Dance of Shiva by OUTLIE (out of print)  2. Fertile Fields by Good Riddance from Ballads From The Revolution  3. "Choices" by Coercion off their EP VERITAS on Bird Attack Records visit the Good Riddance bandcamp page to get their latest EP, which is also a worldwide fundraiser... goodriddance.bandcamp.com and grpunk.com - you might catch Luke on his instagram page: instagram.com/luke_pabich and of course the band is instagram.com/goodriddancesc -------------------------------------------- See you at my next pairing event JULY 22!! Check harvestkitchen.com for details and instagram.com/harvest_kitchen or my food page instagram.com/ispycorazon tickets are on sale now. (this one is with Boochcraft, and the dinner is VEGAN and GLUTEN FREE!) Thanks for listening!! Catch us online: instagram.com/thefamilycast and support for exclusive stuff at patreon.com/familycast  email anytime! famcastpod@gmail.com and please spread the word about events and shows we're involved with!   --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/familycast/message

This dude has been busy since he was in middle school! I met Seth when he was but a wee lad, a budding musician, an artist with no idea he'd be opening an 8,000 sq ft conglomeration of eateries and drinkeries in an historic area of a local neighborhood someday... We'll get into all of this, and so much more in the show. You might know Seth from his longtime band Watashi Wa. He played in MXPX for a while, then went back to playing his own music in Eager Seas, then Spin Magazine's band of the day once, as Lakes. Then he got into the hospitality game with Sidecar in downtown San Luis Obispo! Now, he embarks on another ambitious opening-- revamping the classic Templeton Mercantile into something magical and unique. Plus!! The full circle of returning to making music as Watashi Wa, and releasing a new album this summer... Music in this episode: Intro: "My Misery" by LAKES from their album Fire Ahead End: Watashi Wa "10 Years and Separating States" from their album EAGER SEAS Friends of the FAMILY?: Shop for some coffee and tea at essexcoffeeroasters.com and use code FAMCAST at checkout for 10% off. WATER! go to liquiddeath.com also use code FAMCAST for some goodies! GET READY TO BUY TICKETS to some upcoming beverage pairing events hosted at The Boardroom at harvestkitchen.com with New Belgium Brewing, Boochcraft, and more! (stay in touch to find updates: instagram.com/harvest_kitchen and instagram.com/ispycorazon which is my food page) we'll be doing a recording at these pairings for this show! follow this show at instagram.com/thefamilycast and email famcastpod@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/familycast/message

WARNING! The methods of enlightenment and self improvement discussed in this episode may be shocking or controversial to some. We do not encourage you to randomly buy an RV and move your family across country, or attempt to find your inner self on 28 grams of magic mushrooms. DO NOT TRY THIS AT HOME! In this episode The Immortal Lion tells Zach all about the journey which took him from unhealthy in suburban Texas to living his best life in the sunshine state. This episode pairs well with Boochcraft hard kombucha (7% ABV) and Obec Dark Czech (4.5% ABV) Know your limits and drink smart. Don't forget to pick up some Into the Dark Blue gear or some fresh undies to support men's mental wellness initiatives. Get 25% off with promo code DARKBLUE If you're feeling a little dehydrated, pick up a case of LIQUID DEATH water for 10% off with promo code DARKBLUE and MURDER YOUR THIRST! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/intothedarkblue/support

Fat Absorption, Covid-19 Cholesterol, Starch for Mucous Membranes, Life Long Vegetarian, Alcoholic Kombucha Make your health an act of rebellion. Join The Healthy Rebellion Please Subscribe and Review: Apple Podcasts | RSS    Submit your questions for the podcast here   Show Notes: Our book Sacred Cow is now officially available for pre-order.  The publisher is nervous about the Covid climate, with bookstores being closed, etc. They are being excessively cautious with the print run during this time, so please go ahead and pre-order now. If you preorder before July 14th and submit your receipt at https://www.sacredcow.info/preorder-form you also get $200 worth of bonuses, including a cookbook, exclusive interviews, AND a sneak peak of the film before everyone else!  ---- News topic du jour: Effect of Caffeine on Endurance Performance in Athletes May Depend on HTR2A and CYP1A2 Genotypes ---- 1. Fat Absorption [10:56] Matt says: Robb, Long time listener, love the content. Keep it up! My question is about fat absorption. I’ve  been dealing with some health issues the past few years and have tried several things from dirty keto to AIP keto to AIP paleo. For the past ten weeks or so I have been in the world of nose to tail carnivore and am having some success. I haven’t checked my ketones but I expect I’m in a decent level of ketosis most the time as I’m not doing any carnivore carbs like milk or honey. My meals (usually 3 per day) are around 8-10oz meat/organs plus added fat. The meat is usually a leaner cut for cost efficiency; sirloin tip roast is a go to. All this said, I’m having trouble with fat absorption. I have realized that my body has a tough time with rendered fat as it triggers an almost immediate trip to the can. I’ve adjusted by grilling all my meat and organs rather than using the skillet and supplementing raw suet, 2-3 ounces per meal. This has improved the situation but I’m still pretty loose and end up with pieces of what appears to be fully formed undigested suet. It almost reminds me of my days eating mounds of kale.  It seems my body is having a tough time emulsifying/absorbing the fat but I’m not sure what else to do to improve the situation.  I would like to avoid cutting the fat back since otherwise I would have a tough time hitting my calorie goals. I’m also right at or slightly above 1 grams / pound of total body weight of protein so I don’t want to increase that any more. Any advice is appreciated. Thanks for your help! Matt https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3402009/ 2. Covid-19 Cholesterol [18:18] Holly says: Hi Robb - love your work. I saw a recent paper come out of China that indicated that a majority of those hospitalized with Covid-19 had low serum blood cholesterol. Can you comment on what you think the significance of this is and why higher cholesterol might be protective?   Thanks for any and all info. Holly 3. Starch for Mucous Membranes? [21:54] Kat says: It would be awesome if Robb could address the issue of Paul Jaminet of the Perfect Health Diet saying that some people need to have some starch to not have their mucous membranes dry out. More details on that theory here: https://perfecthealthdiet.com/2011/10/jimmy-moore%E2%80%99s-seminar-on-%E2%80%9Csafe-starches%E2%80%9D-my-reply/ 4. Life Long Vegetarian [30:03] Colleen says: Hi Robb, I’ve just completed the audio version of Wired to Eat.  I was a captive audience and grateful for the of terrific information.  My mom has Alzheimer’s  and although I’ve been extremely healthy, preventing this and other neuro-degenerative diseases is important to me. I just googled Robb Wolf and vegetarian hoping for some guidance.  Instead I found a million reasons why I shouldn’t be vegetarian.  I’m fourth generation vegetarian and eating meat is not an option.  It isn’t about morals or the planet (not that those things are unimportant - your rationales would let me off the hook), but a burger to me would be like a bowl of fisheye balls might be to you (maybe you like those too).  I’m not willing to eat meat.   I would love your advice on how I can aim for your results without the meat, chicken and fish. I will eat eggs (if I load them with veggies and salsa), whey and plant based protein powders and tempeh.  I’m anxious to start your seven day test to see how I respond to beans and lentils. I’m not making judgements for the world, just looking for a way to be my healthiest and still be vegetarian. Many thanks for your time. Warmly, Colleen 5. Alcoholic Kombucha [36:36] Jared says: Hi Robb and Nicki, Have been following you since your days with Crossfit and have always been impressed with your level of experience and your well-reasoned way of condensing your experience into effective generalizations. Back in the olden days you had good advice about alcoholic bevarages with the norcal margarita so you seem a good person to ask this question to. Over the last year or so I've been very-much enjoying alcoholic kombucha (e.g. Boochcraft, boochcraft.com). It's better tasting than regular kombucha, doesn't have the glutens, and doesn't seem to have the sugar of ciders and things like that. It has replaced gluten-free beer for my weekend imbibing. So, is this a health drink I should turn into a daily habit or should I be more worried about daily alcohol intake? Thanks -Jared   Sponsor: This episode is sponsored by our friends at Paleovalley. They make the most powerful, pure vitamin C supplement you can get. Because unlike most C supplements containing synthetic ingredients created in a lab, Paleovalley Essential C Complex is made from 3 of the most potent whole food sources of vitamin C on the planet. Nothing weird. Just food. Check them out at Paleovalley.com and use code THRR10 for 10% off.   Transcript: Download a transcript of this episode here (PDF)

Kombucha. Love it or hate it, it's here to stay. The cult-favorite, probiotic heavy beverage has taken the industry by storm in the past five years. Focusing on their wellness properties, many brands have found their audience in health-minded individuals who are seeking a unique beverage experience. But this is just the tip of the iceberg for the market. Enter hard kombucha. Meeting at the intersection of wellness and alcohol, hard kombucha has quickly become a fan favorite. This week on Beyond the Shelf, we spoke with co-founder of Boochcraft, Adam Hiner. He shared with us his experience launching California's first hard kombucha brand, as well as consumer's reception of this fast-growing market.

Amy’s guest today is Adam Hiner! Adam is the co-founder of Boochcraft, an alcoholic kombucha company based in San Diego, California, that is creating REAL impact in the world!   Although Adam has had a food and beverage background, prior to Boochcraft he had never launched a B to C consumer retail brand — or built an entire brewery for that matter! And a new category in the beverage market is no small feat!   In this interview, Adam talks about the inner-knowing that he had that launched Boochcraft, what it is like to pioneer a brand new beverage category in California, and how he tested and validated the concept before he launched. He also talks about his threshold of tolerance for risk and what takes courage for him. Amy and Adam also dive into the grit and determination that it takes to commit to your product and values and not compromise on your commitment to your customers. Many brands compromise their values when it becomes cheaper to source certain ingredients or materials — but Boochcraft has remained true to their values since they launched which has led to some incredible results you’ll have to tune in to hear!   Key Takeaways [:50] About today’s guest! [2:28] Amy welcomes Adam to the podcast. [2:58] Adam speaks about what led him and his partners to launch Boochcraft. [4:05] Adam shares a time he acted on 20 seconds of insane courage in his business and how it changed his trajectory. [5:19] How did Adam and his partners in Boochcraft come together? [6:41] Why did all three co-founders have so much faith in launching their company? [8:52] What was their first step in starting the business? [10:19] What happened when they started talking to retailers? And what some of the feedback that they first got? [13:10] Adam shares an incredibly pivotal step in their business around their commitment to quality for their customers. [17:45] Adam speaks about the parts of his business that require courage. [19:42] Adam shares their process for making crucial decisions around their business. [24:20] How does Adam feel his threshold of tolerance for risk is? And does he feel it has grown, like a muscle, over time? [25:23] Has Adam’s high tolerance for risk ever betrayed him? And how did he bounce back? [26:42] How Adam deciphers between the gut feelings that will lead to good decisions vs. bad decisions. [28:37] Adam’s advice to entrepreneurs who are fearful of failure. [29:28] How have intuition and inner guidance played a role in Adam’s life? And have these practices been something he has had to work on and evolve or do they come more naturally for him? [30:32] Adam shares how he works his intuition and inner guidance practices into his busy life schedule. [31:18] Adam provides some invaluable tips for others looking to build a brand in the food and beverage industry! He also touches on how they built such a loyal fanbase around their brand. [33:01] Adam speaks about their process for interacting with their customers and receiving customer feedback. [34:32] If Adam had to pick one thing that he felt really launched Boochcraft forward as a brand, what would it be? [38:10] Adam’s tips for entrepreneurs who want to build a strong brand of their own. [40:40] How do Adam and his team make sure that their values are communicated to their customer base? [43:36] Adam shares the one thing he would change if he could go back to when he first started his business. [45:10] Amy thanks Adam for joining the podcast. [45:29] Where to get your hands on Boochcraft! [46:37] What is Adam’s favorite flavor of Boochcraft? Key Highlights: How Boochcraft helped pioneer a new beverage category How Adam KNEW a retailer like Wholefoods would buy their product Adam shares a great story around their commitment to brand values How “Sociocracy” has transformed their team The steps to creating a strong brand and a loyal tribe Mentioned in this Episode: Boochcraft Sociocracy Crucial Conversations Tools for Talking When Stakes Are High, by Kerry Patterson, Joseph Grenny, Ron McMillan, and Al Switzler   Connect with my Guest! Adam Hiner’s LinkedIn Adam’s Instagram: @Adam.Hiner   Hey listeners! Do you want to get your story out into the world in a really big way? Visit AmySelbach.com/BrandStory to access my free, one-hour brand story planner! In under an hour, you can have a beautifully crafted brand story to use everywhere! Your brand story should be on your website, your packaging, and at the beginning of any presentation you give. A brand story is crucial for pitches to the media, brand deals, podcasts, and investor decks. Not only that, this formula can be used for brand case studies, testimonials, and ad copy.   Follow-up with Me! If you want to get more resources on marketing, branding, content strategy and building a business, you can follow me over on Instagram @AmySelbach or at AmySelbach.com!   For more episodes, visit our Libsyn page or listen on iTunes!

Boochcraft was founded by three friends from Ocean Beach, San Diego. They sought out to create a hard kombucha that tasted great, inspired connection, and was based in quality. Seeing the need for an alcoholic beverage with integrity, they created a craft brew you could not only enjoy, but also feel good about drinking. The Cantore Show talks to co-founder Adam Hiner who has been brewing regular kombucha for over a decade and began brewing for retail sale at his own restaurant in 2011. His restaurant, Local Habit, was the first restaurant in San Diego to offer kombucha on tap.

Boochcraft was founded by three friends from Ocean Beach, San Diego. They sought out to create a hard kombucha that tasted great, inspired connection, and was based in quality. Seeing the need for an alcoholic beverage with integrity, they created a craft brew you could not only enjoy, but also feel good about drinking. The Cantore Show talks to co-founder Adam Hiner who has been brewing regular kombucha for over a decade and began brewing for retail sale at his own restaurant in 2011. His restaurant, Local Habit, was the first restaurant in San Diego to offer kombucha on tap.See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

In this Episode we announce HUGE news and relax with Cann & Boochcraft

Celebrating some of the world's finest sparkling wines with Simonsig Winery of South Africa Methode Cap Classique & "Beveragepreneurs" new Boochcraft Hard Kombucha

North County SD....what's up! Super special family edition today, with a super special guest. Julie joins Chris on the pod today to chat all things kids, what to do as a mom around town, and some of her go-to spots around North County. Chris talks Padres and acts like he knows what he's talking about. Get a breakdown of BoochCraft and when to find beer deals at CrackShack. We also break down 5 family friendly activities in NC and 3 kid friendly restaurants in San Marcos. When can I get free guac at Rubios? When are they having concerts at Moonlight Beach? And a quick breakdown of 2 of the most important factors when selling your home. Oh.....and Yulie answers a few questions. Enjoy!

  We all know how influential of a role music plays in our lives. Especially when lyrics hit home, making us feel validated and acknowledged. Whether it be one of those times where we think “how am I possibly going to get through this?” or moments of healing and transformation, Shylah Ray provides that feeling of comfort and support. Back in 2010, she was that artist for me. But beyond that, my friend and my soul sister.  Her music has been an inspiration to many. As women with similar passions, we’ve danced through it all side by side in great friendship. Healing, supporting, and sharing our collective journey-- not only as mothers-- but as strong independent women showing up with love and compassion.  I smile from ear to ear when I think of the countless crazy memories we share but smile even bigger when I reflect on the evolution of her journey musically. She’s a truly remarkable woman and its illustrated so clearly in every piece of music she’s created. Shylah lets nothing slip by her: no bullshit, pure honesty. Taking into account our vastly different lives, our relationship is an example of the potency of the divine feminine coming together to learn, grow, and support one another.  We all need a little more of that if we want to live an authentic empowered life. My Ojai days and Shylah were profound in so many ways. Alongside one of my closest friends, you’re in store for years of priceless stories and lessons. I am honored to share her with all of you in all her beauty, grace, and talent to sing from directly from the soul.  This conversation is a reflection of our friendship and love. Hold on for this one: Shylah is so unapologetically outspoken and it’s one of the million reasons why I love her.  We talk moon blood, breast milk , uncircumcised penises, the ever evolving journey of her music, and so much more.  When we come together, it’s always unpredictable and edgy. I must give a shout out to my amazing, talented brother who produced this podcast, created my theme song, and worked so hard on all the edits. Thank you Jimmy for keeping this one PG13, as hard as I know that must have been! After hearing this podcast, I am confident that  you will be downloading her music, stalking her Instagram, and watching the naked videos on youtube. There is a lot of her to get to know. Passion, play, and purpose is all part of this one! Like I always say: Think Big. Feel More. Explore.     Gina & Shylah talk about: Boochcraft bottles exploding Where In n Out sources their beef Addicted to Starbucks Writing music with no filter Not being prepared for motherhood Story behind the song about Menstrual Blood Free bleeding on a white cushion Sound baths Uncensored and no filtered opinions What is moon blood Drinking pee to survive Embracing the differences in one another Yoni egg story Emergency C sections Breathe of fire Experience as a Doula Squirting breast milk into her eye Breast feeding random kids Embracing the fear Saying yes for the experience Uncircumcised penises Do kids need cel phones Spider lizard or baby alligator? Morning rituals Always lemon water and oil pulling "I'm a bad ass beautiful mother lover fun playful amazing incredible person" Erika badu and Aretha Jazz hip hop soul Foria wellness pleasure oil Smelly microphones Geranium    Connect with Shylah Website Facebook YouTube Instagram  

Better-for-you booze? It may sound like an oxymoron, but a growing cohort of healthier alcoholic beverages have been finding a receptive audience in recent years. Often promoted as low-calorie, low-carb, or infused functional benefits, these products are resonating with a growing number of consumers focused on health and wellness. That’s certainly the case for Boochcraft, a three-year-old hard kombucha brand that has been making waves in its home market of Southern California. In an interview included in this episode, Boochcraft co-founder and CMO Adam Hiner said that while the company originally believed that its consumers would be traditional kombucha drinkers, “we were blown away by the diversity of [people] that we’ve attracted, some of which have never had kombucha.”   “It’s broadened our scope of the way we can talk about the product and the way we can market it.” he said. As part of our conversation, Hiner discussed the origins of the brand and shared his perspective on the trend of healthier drinking. He also spoke about why Boochcraft is resonating with consumers beyond those that are regular kombucha drinkers, the challenges of forecasting demand for a nascent category, and why he sees the company as competing against itself. Show notes: 2:39: Interview: Adam Hiner, Co-Founder/CMO, Boochcraft -- In an interview recorded at Boochcraft’s brewing facility and headquarters in San Diego county, Hiner discussed his initial experience with kombucha and why he began to brew and sell it at his restaurant. He also explained why describing Boochcraft as a “high-alcohol kombucha” attracts a broad range of consumers and what product attributes resonate most with its customers. He also discussed how the company forecasts demand for a nascent trend, he and his two co-founders determined their highest value, the sense of urgency to “not get left behind,” and why he credits Michelob Ultra for spurring the trend of better-for-you alcoholic beverages. Brands in this episode: Boochcraft, GT’s Kombucha, House Beer, Clover Juice, Verve Coffee

Getting into the food business was a “no-brainer” for Patagonia. That’s according to Birgit Cameron, the managing director of Patagonia Provisions, the food and beverage arm of the environmentally-focused apparel company. Launched in 2013, the brand markets a variety of responsibly sourced products, including bison jerky, tinned mussels, seeds and even beer. In an interview included in this episode, Cameron explained that “if you think of Patagonia as this overarching environmental company that’s been dealing with agriculture for many, many years... food was such a natural progression for us.” “Because agriculture as it relates to food is one of the biggest contributors to climate change,” she said. “It felt like a natural segue to say, ‘we know what we know on the apparel side, what are the other things we can do to really shift the supply chain, shift the thinking around climate issues and agriculture?’” Listen to our full interview with Cameron, who spoke about the origins and development of the brand, opportunities and challenges derived from the brand’s alignment with its parent company and why an uncommon innovation strategy is critical to its overarching mission. Show notes: 1:23: San Diego Shandy -- Back at BevNET HQ after a few days on the West Coast, Ray spoke about his visit to San Diego, where he recorded interviews with Mamma Chia founder and CEO Janie Hoffman and Boochcraft co-founder/CMO Adam Hiner (to be featured in Taste Radio Ep. 162). Meanwhile, John, Mike and Jon munched away at some savory snacks sent to the office in recent days and chatted about La Colombe’s new Cherry Shandy coffee. 8:35: Interview: Birgit Cameron, Managing Director, Patagonia Provisions -- Cameron met up with BevNET editor in chief Jeff Klineman and NOSH editor Carol Ortenberg at Expo West 2019 where she discussed Patagonia founder Yvon Chouinard’s initial concept for a food brand and how it was developed. She also spoke about how Patagonia has incubated the Provisions brand and why the company takes a multi-prong approach to its retail strategy. Later Cameron explained why “everything [the brand] makes has a deep reason for being,” how Patagonia is attempting to position its food products for broad appeal, and how its work with documentary filmmakers is helping to connect consumers to their food sources. Brands in this episode: Patagonia Provisions, Nick’s Sticks, Smart Alex Foods, Mamma Chia, Boochcraft, JuneShine, Babe Kombucha, Seven Cold Brew, La Colombe

Escaping the rat race, going all in on a start-up venture, the support and confidence of a rockstar wife, failure as feedback, and dedication to quality Andrew Clark, Co-Founder of Boochcraft, visits to talk about life, self-mastery, and fatherhood in the context of founding a, now three-year-old, brewery of California’s first alcoholic kombucha beverage. Today, we discuss infusing a brand with feeling, setbacks and serendipity, facing fear, and knowing your why.

You might have put time, money, blood, sweat and tears into building your brand, but at the end of the day it doesn’t belong to you. That’s the perspective of Christian Krogstad and Thomas Mooney, the co-founders of Westward Whiskey, which helped establish the rapidly growing American single-malt whiskey category. As part of a wide-ranging conversation included in this episode, Krogstad and Mooney explained that consumers, via their palates and wallets, are Westward’s true owners. “We share a belief that it’s Westward, not either of us, that should be famous,” Mooney said. “And that we want our whiskey to do the talking. Ultimately, brands belong to the people who enjoy them, not to the people who make the products.” Originally founded as House Spirits Distillery in 2004, Westward was one of several brands in a broad portfolio that included Aviation Gin -- since acquired by actor Ryan Reynolds -- and others. Following an investment from Distill Ventures, the venture capital arm of beer and spirits conglomerate Diageo, in 2018, the Portland, Ore.-based company shifted its primary focus to Westward, a single-malt whiskey that draws inspiration from Oregon’s deep-rooted craft beer culture. As part of our conversation, Krogstad and Mooney spoke about Westward’s origins and explained why it was important for them to develop a personal relationship prior to formalizing their professional one. They also discussed the company’s alignment with Distill Ventures and how they determined it was the right partner, what the notion of a “better whiskey” means to them and why compelling innovation means giving people something they “never realized they wanted.” Show notes: 1:46: John at Kon, DragNet & a Whole Lotta Protein -- John and Mike returned to the studio after a week away from the office and discussed their trips to L.A. and Vermont, respectively. John also spoke about his experience at KombuchaKon, an annual trade show focused on the business of kombucha, where he presented on a panel and sampled a wide variety of products, including one from Iceland. He also explained the concern among KombuchaKon attendees in how some brands are marketing and promoting their products. Later, the hosts bantered about the development of the market for CBD in L.A. and chatted about a few notable products that came into the office over the past week. 19:25: Christian Krogstad/Thomas Mooney, Co-Founders, Westward Whiskey -- Krogstad and Mooney joined Taste Radio editor Ray Latif for an interview recorded at the Westward Whiskey distillery in Portland, Ore. Krogstad spoke about his background in craft brewing and how it led to him to launch a distillery and Mooney discussed how his experience with CPG conglomerates provided him with both a foundation and thirst for entrepreneurship. Later, they explained why partnership with a strategic investor has long been part of the company’s business strategy and how they developed a relationship with Distill Ventures long before its investment in Westward. They also spoke about Westward’s “beer-philic” approach to distilling and why a limited marketing budget means that they “can never be complacent in product development.” Brands in this episode: Nutty Steph's, Alchemist Beer, Kombucha Iceland, GT’s Living Foods, Brew Dr. Kombucha, Humm Kombucha, Boochcraft, Dosist, Cha Cha Matcha, Smashpack, Muscle Milk, OWYN, Smarties, Protes, Lemon Perfect, Westward Whiskey, McMenamins, Fiji Water

Experience all the health benefits of natural kombucha while getting a buzz on with Boochcraft's handcrafted organic, gluten free and vegan Kombucha with a 7% alcohol content. In this episode you will hear from Adam Hiner one of the co-founders of Boochcraft sharing the inspiration behind the creation his company as well as their mission and core values behind being a sustainable and community driven brand.  Boochcraft composts all of the juice and tea scraps used in their kombucha and only use certified organic ingredients sourced from local California farms. They also believe in giving back and have created a program called Farm to Families where they provide fresh produce to low income families while also providing them with cooking and gardening education.  If you are local to Arizona, Boochcraft is having their official Arizona launch event on Saturday, April 20 at monOrchid in downtown Phoenix. Get on the guest list and reserve your spot HERE To find a location that carries Boochcraft near you: https://boochcraft.com You can also connect with Boochraft on social media: Instagram: @boochcraft Facebook: @boochcraft Connect with Adam: Instagram: @adam.hiner  _________________________________________________   If this episode resonates with you, I would love to hear all about it! If you could take a quick second and leave a 5 Star review and share with anyone you know who you feel would enjoy this podcast as well, I would be forever grateful.  You can also connect with me on Instagram @iamjengallagher and Facebook HERE For business and collaboration inquiries, email iamjengallagher@gmail.com 

This episode my friend Christina joins us for a special kind of podcast dealing with crime and beer! Get ready for lots of laughs, gasps and tequila talk! CHEERS! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Over the course of his career, Ryan Lewendon, a partner with influential CPG law firm The Giannuzzi Group, has worked with hundreds of CPG brands, including Vitaminwater, Krave Jerky, Vita Coco and BodyArmor. His experience has provided him with a window into how successful entrepreneurs think and operate. In an interview included in this episode, Lewendon offered his perspective on the elements of a winning brand and what it takes to succeed. As part of our conversation, he discussed how to avoid some of the early mistakes that can haunt entrepreneurs down the line and the keys to effective networking, plus tips on considering the valuation of your company and working with celebrities. He also shared why he believes next year may be the wrong time to launch a food or beverage company. Also in this episode: BevNET’s Martín Caballero and Brad Avery take us inside the latest issue of BevNET Magazine, which includes feature stories on the coffee category, flavors and functional ingredients and the spirits industry. Show notes: 1:44: From NYC to Cabo to Expo West: The hosts chat about Ray’s recent visit to NYC, where he recorded several podcast interviews, including with Fever-Tree North America CEO Charles Gibb and Boxed co-founder/CEO Chieh Huang and made a visit to Recess IRL, an experiential pop-up shop launched by the CBD-infused sparkling water brand. Later on, John Craven spoke about his visit to BevNET’s San Diego office and meeting with a couple hard kombucha entrepreneurs. The hosts also encouraged attendees of the upcoming Natural Products Expo West 2019 to follow @bevnet, @noshdotcom and @bevnettasteradio for pics of new products and brands featured at the event. 15:09: Interview: Ryan Lewendon, Partner, The Giannuzzi Group -- Lewendon has been with the firm since its inception in 2010, and has helped hundreds of companies navigate growth at every stage of their development, and advised entrepreneurs from initial launch through to a multi-million dollar exit. In a wide-ranging interview recorded at The Giannuzzi Group office in Manhattan, Lewendon discussed his background in the food and beverage industry and why the firm’s “business model is to get fired every year.” He also offered his perspective on why networking is all about building relationships, the dangers of treating equity “as too much of a currency,” why there’s no magic formula for valuations of small companies, how to approach celebrities about getting involved with your brand and why he thinks that if you’re thinking about starting a food or beverage company, you should not wait till 2020. 43:11: Inside The Latest Issue of BevNET Magazine -- Published last week, the January/February 2019 issue of BevNET Magazine includes articles penned by BevNET’s Martín Caballero and Brad Avery, who shared insights and additional analysis about the content. Brands in this episode: Recess, Fever-Tree, Junshine, Novo Brazil, Boochcraft, Luna Bay Kombucha, RightRice, Banza, BodyArmor, Calidad Beer, Alfred Coffee & Tea, Once Upon a Farm, Foodstirs

Adam teaches a little about the story behind Boochcraft and the sustainable life lessons they are teaching San Diego. 

Today’s episode of the Happy Half Hour is sponsored by Vom Fass, the Hillcrest boutique that sources small producers around the globe for its collection of whiskies, brandies, oil, fruit vinegars, and more. They’re telling us all about their “try before you buy” policy and how you can mix the most creative cocktails using, yes, vinegar. In Hot Plates, we’re talking about the new True Food Kitchen at Westfield UTC, Catalina Offshore’s Good Food nomination and the East Village’s You & Yours Distilling Co., whose founder Laura Johnson was just named on Forbes’ 30 Under 30 list. Today’s guest is Adam Hiner, co-founder of Boochcraft, the San Diego-based company that makes kombucha with a boozy spin. He gives us the scoop on how Boochcraft started, all the trial and error that went into making the drink (at one point they tried adding in moonshine), and their most popular flavors. Plus, we’re talking about hops and how climate change may make beer more expensive. In Two People/$50, we’re recommending Buona Forchetta, Shake Shack, and Arrivederci.

THIS WEEK, WE RETURN AFTER ANOTHER LONG HIATUS. Ak, Mr. D, and Kevin discuss our busy lives away from the show. We present an all new BEER REVIEW featuring Boochcraft's delish Kambucha offerings. We serve up an all new WTF with the 'Fake President'. And we get a HIGH HIGH talking about the new recreational marijuana laws in California and Nevada. CHEERS!!!

This week’s edition of Taste Radio features an interview with Jennie Ripps, the co-founder and CEO of Owl’s Brew, a maker of tea-based cocktail mixers and tea-and-beer Radlers. In our conversation, Ripps spoke about the development of Owl’s Brew, which has been at the forefront of the premium cocktail mixer category since its launch in 2013. She also discussed the company’s relationship with Zx Ventures, the global incubation arm of Anheuser Busch, which is an investor in the brand, including how Owl’s Brew evaluated the opportunity to work with a strategic partner and what Zx brings to the table beyond financial investment. Also included in this episode of the podcast: Project NOSH editor Carol Ortenberg and BevNET senior brand specialist Jon Landis sat down with Pete Speranza, who is a New Business Development Principal with General Mills’ business development and venture capital arm 301INC, to discuss the group’s mission and its investments with emerging food and beverage brands. And in the latest edition of Elevator Talk, we chat with Jason Petrou, the founder of organic energy drink brand Clean Energy Organics. Show Notes: 0:29: Intro to hosts -- Ray Latif, John Craven, Jon Landis and Mike Schneider. The show begins with a chat about recent travels and what we’ve been munching and sipping on of late. John talks about his West Coast trip and his kombucha consumption, Jon talks about how a donut brand is taking advantage of opportunities at Phish shows. Mike talks about Sap!, a line of carbonated maple and birch waters, and Ray chats about Oral IV shots. Ray suggests we try Ethan's apple cider vinegars shots live and in action. 6:37: Interview -- Ray and John sit down for a conversation with Jennie Ripps, the CEO and co-founder of Owl’s Brew, a maker of tea-based cocktail mixers and radlers. Jennie spoke about the launch and development of her company and its recent partnership with Zx Ventures, the global incubation arm of Anheuser Busch. 28:40: Interview -- Jon and Project NOSH editor Carol Ortenberg speak with Pete Speranza, a New Business Development Principal with 301INC, which is the business development and venture capital arm of General Mills. Pete spoke about the mission of 301INC and some of its investments and work with emerging brands. 53:52: Elevator Talk -- Meet Jason Petrou, Founder of CEO Beverages, a line of low-sugar, low-calorie, coconut water-based, organic energy drinks. We caught up with Jason at BevNET Live Summer 2017 to hear about CEO's new flavors and what he is geeking out on within the beverage industry. Brands in this episode: Revive Kombucha, Health-Ade Kombucha, Boochcraft, Kombucha Dog, Suja, Owl’s Brew, Sap!, Oral I.V., Ethan’s, Tio Gazpacho, CEO Beverages For sponsorship opportunities, feedback and suggestions contact podcast@bevnet.com.