Podcasts about confections

On episode 184 of Talking Tacos the boys are joined by Mike from Little Andy's burgers, a delicious pop-up in Confections of a Rockstar in Asbury Park. We also recap the kayfabe AS FUCK Tyson/Paul fight, make plans to fake our own deaths, and rip into tone-deaf John Stamos for wearing a bald cap in "solidarity" for Dave Coulier (who was recently diagnosed with cancer).

The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Dane County; https://bit.ly/4eW30rkThe Cabin is also presented by Jolly Good Soda; https://bit.ly/3TSFYY4Campfire Conversation:In today's campfire conversation, we take a delightful journey through some of Wisconsin's most cherished candy shops. Freese's Candy Shop in West Allis, established in 1928, is renowned for its historical charm and signature whipped cream candies crafted with a vintage Hobart mixer. Meanwhile, Sweet Memories Candy Shoppe offers a whimsical experience in a quaint "little house of candy," boasting an impressive selection of treats alongside nostalgic touches like a vintage Coke machine.Later, we feature Lynne Marie's Candies in Hayward, famous for its wide array of chocolates and taffy. Other sugary stops include The Sweet Tooth in Prairie du Chien and Sweeden Sweets in Superior, both offering unique and delectable confections. Before coming to a close, we highlight Confections for Any Occasion in Theresa, Oaks Candy in Oshkosh, and Uncle Tom's Candy in Ellison Bay, followed by our list of indulgent honorable mentions.Inside Sponsors:Visit Lake Geneva: https://bit.ly/4hhUV1MGHT: https://bit.ly/4hlhwuiSauk County: https://bit.ly/48gYqBD

First children's business fair attracts 15 vendors No one thinks running a business is child's play, but it seems quite a few kids in the Highlands have a flair for it. The Children's Business Fair held Aug. 17 on the lawn of St Mary's Episcopal Church in Cold Spring featured 15 fledgling businesses operated by young entrepreneurs between the ages of 6 and 14. Garrison resident Julie Arora organized the fair, modeling it after the Houston-based Acton Academy, which began children's business fairs in 2019 and offers them across the U.S. and in many parts of the world. "Their model is based on the three seeds of entrepreneurship: Kids come up with an idea, make it with their own hands and sell it to people who are strangers," Arora said. Creativity and business savvy were evident on Saturday, along with a wide range of products. Molly and Aiden Campbell, ages 9 and 7, live in Kent and operate Campbell's Creations. "We kind of thought of the name together," Molly said. The siblings sell handmade greeting cards, dog cookies and pom-poms. They both create the artwork for the greeting cards. "Half the cards are mine and half are my sister's," Aiden said. Asked how he gets an idea for a card, he said: "It just comes up in my head!" Molly said they try to match a funny phrase with a picture in a way that makes sense. "Like Aiden's Crabby Birthday card has a drawing of a crab," she said. Asked what is hardest about the business, Aiden said it's probably making change for customers. "Sometimes I use a calculator if the math is too hard," he said. The cards are Molly's favorite aspect of the business. "I like painting them and often when people see there's a deal, they get more than one," she said. The children brought dog cookies to sell "because lots of people in Cold Spring have dogs." Cyan Rivers, 10, who lives in Beacon, operates Cyan's Camp Coffee, a business she started when her family began RV camping across the country during the pandemic. She has sold coffee at campgrounds in 42 states, as well as Canada. "When we set up camp, we usually get the coffee from the local roaster," she said. "Here, we got it from Catskill Roasters," who, along with Big Mouth Coffee in Beacon, sponsored her setup in Cold Spring. "I want to expand because when I grow up, I want to have my own coffee shop," Cyan said. She charges $3 for hot coffee and $4 for cold brew. Jayden Mansfield of Garrison, 8, operates Chai Kid out of his family's kitchen, offering Rice Krispies squares, muffins and chai (his biggest seller). "My grandmother helped me with the chai, but my mother helped me with the other stuff," he said. Jayden had considered adding blackberry and raspberry jam to his product line but changed his mind after making one batch. "I realized the ingredients were too expensive," he said. Seneca Angel, 12, of Garrison, runs Seneca's Freshly Cut Flowers. "I do everything," she said, describing how she researched, ordered and planted the seeds for 22 types of flowers. "The hardest part was probably watering; I had to water them a lot!" she said. "And there's a lot of weeding." She has changed her pricing along the way. "I used to sell bouquets for $15 and large bunches for $25," she said. "But I changed them all to $15; it was more reasonable." She is not looking to be a florist. "It's more of an after-school thing, a hobby," she said. "I've also been doing dance since I was 3." Amara Janetta's business is Amara's Confections, which produces cookies and cake pops for $2 to $3 each. Her biggest challenge has been the amount of time spent baking. "It's a lot of hours to make enough," she said. "My Rocky Mountain cookie hasn't been selling but my cake pops are; I only have two left." The entrepreneurs each had support from their families, and it seems adults and kids got to know each other better in the process. "I've learned she can be pretty impatient, wanting immediate results, not really planning properly and then getting upset," said Shala Janetta,...

The Popsicle brand and other makers of ice pops have been cooling down our summers for over a century. In this classic episode, Anney and Lauren explore the battle over the brand name, plus how these frozen treats are made.See omnystudio.com/listener for privacy information.

Perfected by a husband and wife duo, Samantha Armstrong and her spouse Tyler created an epic gourmet donut like no other. After discovering a unique donut concept in Nashville, Tyler and Sam were inspired to create their own version. It was during COVID that Tyler brought the idea forward to Sam, and the couple decided to pursue it. Despite having no culinary experience, the couple dedicated months to perfecting their 140-layer donut before launching it on social media. Fast forward 4 years later, Holey Confections can now be found at 3 locations across Ottawa and the couple even struck a Dragon's Den deal in early 2024! In this episode...

Your Main Creeps Matt and Kelsey try baked goods from McCabe Confections, a baker from Clarksburg, WV. You can find them at Facebook.com/McCabeConfections/ for more information on what they have and how to order. Here's what we tried: Vanilla cake, Spider-man themed sugar cookies and chocolate cake pops In this episode, Kelsey talks about Miguel Cortés, also known as the "Mexican Dahmer" but we try to refrain from that moniker. Miguel was arrested for rape but is now facing at least seven homicide charges, after police found skulls and other human remains inside the home. She also covers the prosecuting attorney's take on how the murders took place, as well as the public outcry surrounding the case, and the improvements to the Mexican Judicial system this event might lead to. The Creeps also talk about Matt needing to make that cake, and also about how good Leonard's is (we will never stop talking about that) This episode contains information about a case that involves Rape. If you or a loved one need help, reach out to RAINN which provides a 24/7 national sexual assault hotline, which can be reached at 1-800-656-4673.

Fire up the grill: This week, we're covering all of your July Fourth favorites. We unravel the history of the hot dog with author Bruce Kraig and hear from Hot Dog Ambassador John Champlin about one unforgettable frankfurter. Plus, Ken Zuckerman of the National Mustard Museum touts mustard as the ultimate condiment; J. Kenji López-Alt takes grilled corn to the next level; and Rose Hattabaugh shares new ideas for an old favorite: flag cake. Get this week's recipe for 1-2-3 Frosting here.Song credit: It's All Right Baby - Assaf Ayalon, courtesy of Artlist.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts| Spotify Hosted on Acast. See acast.com/privacy for more information.

Ken Pilot interviews Scott Tannen, Founder and CEO of Boll & Branch on this flight of The Retail Pilot Podcast.Scott Tannen is the CEO and Founder of Boll & Branch, the world's leading luxury bedding brand, which he founded in 2014 with his wife Missy Tannen. Boll & Branch was one of the earliest direct-to-consumer brands in the soft home world of bed and bath products, and is the first ever 100% organic Fair Trade Certified™ bedding company. Every product, from their sheets to their down pillows, is made sustainably, with a transparent supply chain, and today Boll & Branch is one of the largest e-commerce-first luxury home brands, loved by millions of Americans, including every living US president, and countless celebrities. Scott started his career at Nabisco / Kraft Foods, and was pivotal in the strategic development and modernization of communication efforts for brands including Altoids, Oreo, Planters, Milk-Bone, Life Savers and dozens of others. During his time with the conglomerate, he also oversaw Digital communications and marketing for Kraft Foods entire portfolio of Nabisco Cookies & Crackers, Confections and Snacks brands. He later went on to join Wrigley, establishing the digital division for their global portfolio of brands, including Orbit, 5 Gum, Juicy Fruit, Life Savers, and others. Prior to Co-Founding Boll & Branch, Scott was the Founder & President of Candystand.com, which he launched in 2008 and sold to Publisher's Clearing House in 2010.Scott's work has been recognized by the advertising and creative industry with awards including Gold and Bronze Clios, Effies and Cannes Lions. He sits on the advisory boards of several technology and consumer goods companies, and is a Vanderbilt University alum. Scott resides in New Jersey with his wife Missy, their three children, and two dogs.SummaryBoll & Branch is a leading luxury linens and bedding company that focuses on transparency, traceability, and sustainability in its supply chain. The founders, Scott and Missy Tannen, started the company 10 years ago with no background in textiles, which gave them a unique advantage in reimagining how the industry operates. They have built a strong brand that values quality, authenticity, and customer trust. Boll & Branch started with a focus on sheets and bedding but has expanded into other categories like pillows and bath products. They aim to create a complete solution for the bedroom and bathroom. The company has been self-funded and profitable since its early years, allowing them to maintain control and focus on long-term sustainability. They recently raised capital to clean up their cap table and have a strong partnership with Elk Hatton, who invested $100 million in 2019. Boll & Branch has achieved a net revenue of around $200 million and continues to grow. They prioritize customer retention and emotional connection by providing traceability and transparency through their OriginTrack feature. The company is primarily direct-to-consumer but also has retail stores and partnerships with retailers like Nordstrom. Bowen Branch has dedicated spaces in Nordstrom and Bloomingdale's, with specific merchandising and fixturing. Wholesale is a small part of the business, with the majority of sales coming from direct-to-consumer channels. The decision to sell on Amazon is a defensive play to capture customers who search for brands on the platform. Bowen Branch aims to maintain a strong online presence while expanding its retail stores. The company offers bespoke services, such as custom manufacturing and interior design consultations. Marketing efforts focus on word-of-mouth, TV, influencers, social media, and print catalog. Bowen Branch positions itself at a higher price point, offering superior products and targeting customers who value a better experience. The pandemic had a consistent and solid impact on sales, while post-pandemic growth has been strong. Technology is leveraged to improve the customer experience, with a focus on usability and AI chatbots. Scott Tannen, the founder of Bowen Branch, is described as consistent, fair, and transparent as a leader. Takeaways·     Boll & Branch is a leading luxury linens and bedding company that focuses on transparency, traceability, and sustainability in its supply chain.·     The founders, Scott and Missy Tannen, started the company 10 years ago with no background in textiles, which gave them a unique advantage in reimagining how the industry operates.·     Boll & Branch has been self-funded and profitable since its early years, allowing them to maintain control and focus on long-term sustainability.·     They recently raised capital to clean up their cap table and have a strong partnership with L Catterton, who invested $100 million in 2019.·     Boll & Branch has achieved a net revenue of around $200 million and continues to grow.·     They prioritize customer retention and emotional connection by providing traceability and transparency through their OriginTrack feature.·     The company is primarily direct-to-consumer but also has retail stores and partnerships with retailers like Nordstrom. Boll & Branch has dedicated spaces in Nordstrom and Bloomingdale's, with specific merchandising and fixturing.·     Wholesale is a small part of the business, with the majority of sales coming from direct-to-consumer channels.·     Selling on Amazon is a defensive play to capture customers who search for brands on the platform.·     Boll & Branch aims to maintain a strong online presence while expanding its retail stores.·     The company offers bespoke services, such as custom manufacturing and interior design consultations.·     Marketing efforts focus on word-of-mouth, TV, influencers, social media, and print catalog.·     Boll & Branch positions itself at a higher price point, offering superior products and targeting customers who value a better experience.·     The pandemic had a consistent and solid impact on sales, while post-pandemic growth has been strong.·     Technology is leveraged to improve the customer experience, with a focus on usability and AI chatbots.·     Scott Tannen, the founder of Boll & Branch, is described as consistent, fair, and transparent as a leader. Chapters00:00Leading the Luxury Linens Industry01:16From Consumer Frustration to Trusted Brand09:25A Long-Term Approach to Business11:24Expanding Beyond Sheets25:34Balancing Direct-to-Consumer and Retail Distribution27:02Bowen Branch's Retail Partnerships and Wholesale Strategy28:23The Importance of Direct-to-Consumer Channels29:03The Defensive Play of Selling on Amazon35:50The Impact of the Met Gala Dress39:21Positioning at a Higher Price Point41:32Marketing Strategies for Bowen Branch45:42Leveraging Technology for a Better Customer Experience48:20Scott Tannen's Leadership Style

Quality isn't enough to sell a product. Consumers need to connect with what you're selling. And the first way they do that, usually, is by connecting with your brand.  What is a brand? Well, for one thing, it starts with a name. But any marketing agency will tell you it's more than that. It's your company's values. It's what makes your product stand out. It's the warm fuzzy feeling loyal customers get when they see your product on the shelves of their grocery store.  Of course, a name is important. Plenty of great products have been tanked by a lousy name. Sure, a cookie by any other name would taste as sweet. But that doesn't matter if no one buys it. And when we're buying products, we're often buying them on faith, and the promise of a brand.  So if you believe in your product, but it's not selling, maybe try shaking up the name. Think of it this way: Richard Starkey is an accountant. Ringo Starr is a Beatle.  Danielle Reggio's allergen-free baking company began life as Dani Cakes in 2016. Her gluten-, egg-, soy-, dairy- and nut-free cupcakes did pretty well at farmer's markets, but she felt like her expanding product line had outgrown the company name.  In 2022, she took on a new name: Whiskful Baking Company. Until then, Dani had been a home baker inspired by her own struggle with food allergies. Not long after the rebrand, Dani was able to quit her job to bake full time.  Today, Whiskful Baking Company makes a wide variety of allergen-free baked goods. Cookies, cakes, cupcakes, brownies, donuts, beignets, baguettes, dinner rolls and even pop tops.  Dani is originally from Carencro. Her bakery is located in Broussard.  Terrence Jones was in law school when decided to start a candy company. He created a brand — CBurns Tech and Confections — and a Facebook page to get started.  At first, the idea was to do business consulting and sell candy. When he tried to make a logo, he realized the concept was a little confusing. Some deft Googling led him to a branding opportunity: No one had claimed the name Louisiana Creole Pecan Candy. And Pecan Candies are Creole through and through. Terrence grew up making his family's pecan pralines, a tradition handed down from his grandmother.  Louisiana Creole Pecan Candy has two product lines. Creole-ish includes the Jones family pralines and a BBQ sauce. While Cajun-ish offers a white chocolate spin as well as an allergen free pecan candy.  The company now has three offices - in Lafayette, New Orleans and in Atlanta - and has received support from Beyonce's BeyGood foundation. Out to Lunch Acadiana was recorded live over lunch at Tsunami Sushi in downtown Lafayette. You can find photos from this show by Giada Morgan and Liliana Morgan at itsacadiana.com.See omnystudio.com/listener for privacy information.

Welcome to our first SIDESHOW episode!This week in our main episode, we discussed The Dead Files “Evil Descends” (Season 9 Episode 8) which aired April 1, 2018. That recap episode is called They Come from the Stars and it will be out on Jun 6, 2024.But this is the conversation we had before we "started". Just Amy and Megan this time, as AP had to sit this one out. We talked about wigs, visiting the morgue, candy, and Barb's Derby Day. The Activity Continues is a paranormal podcast where soul friends, Amy, Megan, and AP chat about pets, true crime, ghost stories, haunts, dreams, and other paranormal stuff including the TV show, The Dead Files. We also sometimes interview interesting people, whether it be a paranormal professional, a Dead Files client, or a listener with spooky stories.So, grab your beverage of choice, and join us where… The Activity Continues.Be sure to listen to the recap episode, out June 6th.This episode was recorded on May 6, 2024 and released on May 12, 2024.Episode links:Wig that Megan is considering: https://amzn.to/3JTELfN Watch Dr. G Medical Examiner: https://amzn.to/3QFPRsFDr. G DVD, Season 1: https://amzn.to/3QFPRsFAmy's Confections (is not gone!) https://www.amysclassiccandy.com/Amazon links #CommissionsEarnedCredits:Hosted by: Amy Lotsberg, Megan Simmons, and Amy PiersakProduction, Artwork, and Editing: Amy Lotsberg at Collected Sounds Media, LLC.Theme song. “Ghost Story” and segment music by Cannelle https://melissaoliveri.com Socials and other goodies:Our website, https://www.theactivitycontinues.com/ Facebook Page: https://www.facebook.com/theactivitycontinues Instagram: https://www.instagram.com/theactivitycontinues/ Twitter: https://twitter.com/TheActivityCont   Blog for extras: https://www.theactivitycontinues.com/blog/Patreon: https://www.patreon.com/theactivitycontinuesYouTube: https://bit.ly/TAC_videos Newsletter sign-up: http://eepurl.com/hWnBLL Affiliates/SponsorsPlease see our Store page for all the links for all our current affiliates. https://www.theactivitycontinues.com/store/ Thank you for listening, take care of yourselves. We'll see you next week!A Paranormal PodcastSupport this podcast at — https://redcircle.com/collected-sounds2/donations

We review the True North Confections: True Focus edible and talk about the differences bewtween CDB and CBG.linktr.ee/mittenmarijuana

Join Andrea and Celia as they have a conversation with Jennifer, owner of Bark Confections and Birch Bark Confections   Jennifer specializes in making custom cakes and desserts for all your most special occasions. Birch Bark Confections is her specialty cupcake shop offering an impressive selection of mini cupcakes & treats that are prepared with love and creativity.    Join the conversation. We love your questions, comments, and requests! We also love guests! Past brides, grooms, vendors, and venues contact us!   We offer host read advertisement as well. Contact us for more information!   Email us at ⁠andrea@thisjoyous.com ⁠ Contact us through social media: Facebook, Instagram or website all are titled: New Jersey Wedding Podcast Listen for free wherever you get your Podcasts. Links to this week's vendors: Our intro music is by @jonathanrusso_guitarist Andrea Purtell www.forthisjoyousoccasion.com https://www.instagram.com/weddingofficiant @weddingofficiant   Celia Milton: www.njvowsnow.com https://www.instagram.com/njvowsnow ⁠ @njvowsnow⁠ Bark Confections https://www.barkconfections.com @barkconfections   --- Send in a voice message: https://podcasters.spotify.com/pod/show/andrea-purtell/message

Food Processing editor-in-chief Dave Fusaro stops by the studios to discuss his trip to Natural Products Expo West. Fusaro is a veteran attendee of the show, and he'll recount the sights — and tastes — that caught his eye while in Anaheim this spring. From mushroom-based products to tinned fish, Fusaro discusses a variety of products exhibitors had on display — and don't forget the 'turducken of confections,' Fusaro says. Get a good look at the trends in product development and R&D through this episode of the podcast.

Lee's candy business has been local to Fargo for 5 decades... and there is no slowing down. With one of the best lunches in Fargo (from 11am - 2pm) and a well curated collection of gifts, candies, fudge and more! This is a must-see spot in Fargo. Located just off 13th Avenue in the Village West Shopping Center (next to Hornbachers). See omnystudio.com/listener for privacy information.

In Season 6, Episode 7 of The Brown Sound Podcast, Daniel and Javi dissect the Coeur D'Alene incident involving the University of Utah Women's Basketball team, unraveling the complexities of cultural misunderstandings. They also delve into the recent ban on diversity statements, exploring its repercussions on inclusivity. Amidst insightful commentary, the hosts navigate cultural norms, from cooking traditions to familial dynamics, sprinkling humor and personal anecdotes throughout. The episode features a new language phrase and culminates in the fan-favorite Shady Question Segment. Tune in for a captivating blend of reflection, humor, and engaging dialogue. The hosts speak from an Indigenous and Latino perspective. Make sure to follow the Brown Sound Podcast on Instagramhttps://www.instagram.com/brownsoundpodcastCheck out our website for more infohttps://www.brownsoundpodcast.comQe'ciyew'yew & Gracias to our Season 6 Sponsors.This podcast is locally produced on the Nez Perce Reservation in Idaho.

Kate Holowchik is the chef/owner of Lionheart Confections. Kate grew up baking with her family and began baking in corporate kitchens, such as Panera Bread, during college. After going from kitchen to kitchen, from FOH to baking in BOH, she eventually started Lionheart Confections, a baking popup based in New Hampshire, in 2020. Favorite success quote/mantra: "Lead with a kind heart and live unapologetically." In this episode we will discuss: Mentors Popups Toxic kitchens Today's sponsor: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Instagram: @lionheartconfections Thanks for listening!

Curt Jones is the innovative mind behind Dippin' Dots, a revolutionary frozen treat that has captured the imagination of dessert lovers worldwide.As the founder and inventor, Curt pioneered a unique flash-freezing process in 1987, transforming ordinary ice cream into tiny, flavorful beads. This innovative approach not only created a delightful new way to enjoy frozen desserts but also opened up a whole new market in the ice cream industry. Despite initial skepticism, Curt's persistence and vision propelled Dippin' Dots to success, earning it a place as a beloved staple at theme parks, stadiums, and malls globally.With his entrepreneurial spirit and determination, he continues to inspire aspiring inventors and entrepreneurs alike, proving that with creativity and perseverance, even the most unconventional ideas can become a sweet success.In 2016, after his time at Dippin' Dots, Curt started a new company called 40 Below. Using the same freezing process as Dippin' Dots, 40 Below takes classic food and beverage items and elevates them into unique, novelty snacks using cryogenic technology. Brands include frozen coffees, teas, whey proteins, as well as, margarita, strawberry daiquiri, and piña colada mixers.*The Founder Hour is brought to you by Outer. Outer makes the world's most beautiful, comfortable, innovative, and high-quality outdoor furniture - ALL from sustainable materials - and is the ONLY outdoor furniture with a patented built-in cover to make protecting it effortless. From teak chairs to fire pit tables, everything Outer makes has the look and feel of what you'd expect at a 5-star resort, for less than you'd pay at a big box store for something that won't last.For a limited time, get 10% off at www.liveouter.com/thefounderhour. Terms and conditions apply.

Confections with Convictions is a chocolate shop. But it does a whole lot more than sell sweet treats. This confectionary employs young people fresh out of entanglements with the legal system, and gives them a chance to build a career path. GUEST: Dale Anderson, founder of Confections with Convictions Jennifer Faketty, owner of Confections with Convictions ________ Looking for more conversations from Stateside? Right this way. If you like what you hear on the pod, consider supporting our work. Music in this episode by Blue Dot Sessions.See omnystudio.com/listener for privacy information.

In this episode the boys are back for Season 4. -Post Smoking Shame.-Tyler’s weird dreams.-Kid’s allowances.-How rich is rich?-Don’t track tyler’s spending.-The levels of street drugs.-Starting the year off with bad service.-How we spent New Years Eve. Check us out on social media, or send us an email at regrettablejtp@gmail.com. All music and production credits... The post Episode 148: Confections first appeared on The Ouachita Podcasts.

Amy takes us to the Batter Up Sweetery in Long Beach, CA and talks to owner Alenni Chitwood about how you can make a baking class experience the present this year.Get You Holiday Cookie Decorating Class Tickets TODAY:https://batterupsweetery.com/

Step into the extraordinary world of Aaron Hale, the resilient force behind EOD Fudge. Join us for an incredible episode as Aaron takes us through his remarkable journey—a tale of unwavering determination, love for country, and the irresistible allure of creating sweetness amidst life's challenges. Once a Navy cook in Italy, crafting culinary wonders for the Grand Admiral and reveling in the vibrant flavors of Italy's food scene, Aaron's passion for service led him to the Explosive Ordnance Disposal team. However, fate dealt a drastic blow when an IED shattered his world, taking his sight and most of his hearing later on. Yet, from this unimaginable darkness emerged a new chapter—a rediscovery of joy and purpose through the art of making fudge. In this captivating conversation, Aaron shares his inspiring journey of resilience, unveiling the heartfelt story behind EOD Fudge. Through his unwavering spirit, infectious laughter, and selfless nature, Aaron's tale is a testament to turning adversity into a journey of sweet triumphs. Get ready to be uplifted and inspired by Aaron's indomitable spirit and the irresistible joy he spreads with each delectable creation. Try some of Aaron's confections here! https://eodfudge.com/ Follow Aaron here! https://www.tiktok.com/@eodconfections?lang=en https://www.instagram.com/eodconfections/ https://www.facebook.com/EODconfections/ Checkout Aaron's Podcast https://open.spotify.com/show/2WoSMGHxcaTheG9TGIiooy Go follow me at https://instagram.com/chef_sodie?igshid=NzZIODBkYWE4Ng%3D%3d&utm_source=qr

Today, we delve deep into the science and innovation with Michelle Schwenk, the president and food science consultant at Bellis Food Solutions in Decatur, Illinois. Bellis is a company renowned for its insights into formula development, technical guidance, and testing for the food industry, working with everything from candy to dairy. We reveal the joy of coupling water science with food processing. From the process of creating unique food products to understanding the importance of water activity and isotherms in maintaining food quality and predicting shelf life - we've got it all.Michelle's got some fascinating stories about troubleshooting tricky food formulas and how her expertise in water activity came into play. We'll hear about the intriguing transformation story of sticky gummies and the low sugar product category, which Michelle describes as a challenge in the food industry. So food nerds and innovators alike, let's get ready to dive into an enriching conversation filled with the complexities of food science, obstacles, and advances in our industry. This is an episode every food-preneur be they seasoned or budding shouldn't miss.

 Leading into our mind boggling tour of the world class Papa & Barkley facilities, co-founder Guy Rocourt gives the RGR team the Papa & Barkley story- rooted in plant medicine, a love of Legacy Sun Grown, Advocacy, and hopes for the path ahead! papaandbarkley.com

When Willy Wonka sang the line: ““A little nonsense now and then is relished by the wisest of men,” we doubt he had seen the same type of “nonsense”as, say, an 8th grade math teacher might encounter on the last day of school before winter break.  And yet, educators everywhere are perpetually working to understand and interpret student behavior. While it might be challenging to acknowledge in the moment, research tells us that more often than not, a child does not possess the skills needed to handle a situation or meet the expectations set FOR them. Join us and you never know - you might just find a “golden ticket” for responding to behavior you haven't tried yet.

This week, we're getting anonymously comfy with Roma Khan, the contracts queen, former General Counsel, and CEO of CrushContracts. As we open our letter from our Chopped CLM Chef in Connecticut, we'll savor the flavors of crafting CLM dishes with limited resources while curating your personalized contracts cookbook. While the budget's tight and shiny new gadgets are a distant dream, we're dishing out the secrets to crafting a leadership-level five-star CLM meal using just what's in the pantry. So grab your chef's hat and apron as we discern the essence of effective contract management, where the real magic isn't just about having the best ingredients but mastering the craft of using them. This episode was made possible by our sponsor, Legal.io. Roma Khan, CEO of CrushContracts LinkedIn: @contractsqueen Dear Legal Ops IG: @dearlegalops LinkedIn: @dearlegalops Facebook: @dearlegalops Twitter: @dearlegalops TikTok: @dearlegalops www.dearlegalops.com Tommie Tavares-Ferreira Linkedin: @tommie IG: @suttontell Tom Stephenson LinkedIn: @tstephenson1 IG: @tacotacotomtom This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Whether it's a report from a sub or a comment from a passing observer, the way people talk about educator's students often boils down to one thing: student behavior. It runs the gamut from “That class is completely out of control,” to “what a polite and respectful group of young people!” Educators everywhere are trying to amend the former and replicate the latter, but it starts with a firm understanding of the science of behavior. And of course, to balance out all this research, we're relating it by way of a pretty “sweet” metaphor that would make both Gene Wilder and Johnny Depp proud. . . “The suspense for GLG's first episode of season 4 is terrible . . . we hope it will last!”

Since the pandemic, more than 70,000 restaurants, diners, and cafes in the US have closed. And many places that did manage to reopen didn't make it long. Another thing that happened during the COVID lockdown; CBD and THC skyrocketed in popularity. Now, cannabis appears to be giving a new lease on life to some formerly-shuttered eateries.In this episode, host Brit Smith talks to Chef Andrew LeSturgeon and Will Fleming of Milkweed Cannabis Confections in Burlington, VT about how their infused confectionary line is revitalizing their culinary brand post-pandemic.As Chef Andrew explains, their famed fine diner 'Monarch and the Milkweed' closed its doors in 2020, but they were able to keep their line of CBD confectionary 'Milkweed Cannabis Confections' going. Eventually, after months of closure, Andrew and Will saw a silver lining and decided to rethink their mission with their popular cannabis candies at the forefront. Now, they're making their post-pandemic comeback by focusing solely on their CBD and THC line of treats.Andrew and Will discuss the experience of closing their restaurant, and how it forced them to pivot and incubate their existing CBD chocolate line. They also talk about the importance of staying true to their roots by continuing to use high-end local ingredients, while infusing it with local organic full-spectrum cannabis for Vermont and Massachusetts consumers.Get your issue of Different Leaf magazine at DifferentLeaf.com or find your local in-person seller at DifferentLeaf.com/on-the-newsstandLook dope with some Different Leaf merch from xDifferentLeaf.comFollow us on social media @DifferentLeaf and find host Brit Smith @BritThe BritishWe'll be back in mid-October with our fall podcast season!

Hazel did me a real solid this week by gracing us with their presence. Go out there and do the gayest shit you can think of because life is limited Hazel Johnson (they/them) is a 32year old polyamorus, queer, and trans Nerd. They work as a budtender at Mystique of Maine, and are the Digital Community Coordinator for the Maine Transgender Network. Hazel's favorite stoned pass times are playing Video games, doing puzzles, playing TTRPGs, and petting fuzzy animals. Discussed this week: getting high on every level of a shepherd's pie, peanut Butter filled pretzels, a kiwi with the skin on, Mermaid Confections, being a designated joint roller at a wedding, working in a food truck, a backyard wedding, trying weed in 2010, being a goody two shoes, a gazebo in the middle of a field, a lady who couldn't pass up a bargain, piss being stored in the balls, the ritual of weed, simple spoons, spoons the game with 35 people, Pastafarianism, THC levels skyrocketing, responding to an ad on Indeed, sandwich board signs, 20.99 eigths, and more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/potluckypodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/potluckypodcast/support

It's all things chocolate on Joiners this week as we sit down with the one and only Katherine Duncan. You know her from her Irving Park based company, Katherine Anne Confections, where she has been delighting patrons since 2006 with inventive treats and a community focus. In an episode that will certainly pique your sweet tooth, Katherine joins us to dispel myths about truffles, provide insight into Chicago's small but mighty chocolate scene, tell us all about her business and craft, and (as always) so much more.

We did it, ya'll! I finally bagged a celebrity interview! This is one of my favorite online comic drawers and writers: KC rubber-duckin' GREEN! I finished http://backcomic.com/1 after a few-year hiatus on being current. KC was cool enough to answer my quandaries about this comic and bless the internet with stories tangentially related to weed. This man has given me hours of entertainment, and now it's my turn to bless you with a further entertaining hour. KC Green is a cartoonist in Western Massachusetts. He did the comic Gunshow, which spawned the books “Anime Club”, “Graveyard Quest”, and the meme “This is Fine”.  He's currently doing a gag strip for King Features and looking at old sketchbooks to find out where the problem first started. Discussed this week: making memes, my Mermaid Confections Glass, everything is a meme, 15 to 20 years doing weed, grav bongs and weed soda, decarboxylation, Ben and Jerry's Half-Baked, reliably chunky ice cream, chocolate milk, Cheeze Itz and milk, ice cream and pickles, bread and butter pickles, Rocky Road, Graveyard Quest, Doink, Young King Dave, the song Rascal, smoking big boys in Amish country, Star Trek The Next Generation, the "This is fine" dog, back problems as a cartoonist, Indica anxiety, CBD, pinene, a Ween concert. Tulsa, Oklahoma, frozen banana pipes, Grepe Ape, Calvin and Hobbes, Get Fuzzy, Back, Anthony Clark, Gun Show, Dickbutt, Awkward Zombie, Horribleville, the death of the author, the whale, Moby Dick, starting being the hardest part, John Cleese, getting into a mode of play, cartooning versus animating, the SAG-AFTERA strike, the Wilhelm scream, art theft, AI as a tool, smoking the whole pack, reading as homework, and more! Catch KC at https://kcgreendotcom.com/index.html and @kcgreenn on Instagram --- Send in a voice message: https://podcasters.spotify.com/pod/show/potluckypodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/potluckypodcast/support

You won't find the word 'popsicle' on the packaging for some ice pops -- instead, they're called 'quiescently frozen confections'. Learn why this sciencey term is used instead of the more simple one in today's refreshed episode of BrainStuff.See omnystudio.com/listener for privacy information.

Several years ago, Brandon King bragged on his wife's pie making skills online. Not long after, they were selling hundreds of pies. In 2019, they opened their first brick-and-mortar building for Southern Confections, which sits directly next door to IV Kings Coffee. This is a premier spot to get fresh baked goods and excellent coffee because their passion is excellence and they are never in a hurry to speed up perfection. 

This episode is guaranteed to give you a sugar rush! We're joined by Valerie Gordon, the chocolatier, chef, and entrepreneur behind Valerie Confections and Valerie Echo Park. Valerie walks us through her journey, and tells us what it takes to run a successful food business that lasts the test of time. We get into fun topics like what it was like to be a maître d' at one of San Francisco's hottest restaurants in the 90s, how she became a barbecue expert, and where she goes when she's craving a good ole' fashioned sandwich. Helpful links: Valerie Confections https://valerieconfections.com/ Valerie on IG https://www.instagram.com/valerieconfctns/?hl=en Valerie's book https://valerieconfections.com/products/sweet Maison Matho https://maisonmatho.com/ Pizza City Fest https://pizzacityfest.com/events/los-angeles/ Tribute Pizza https://www.tributepizza.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Confections, community, and a little bit of fairy dust make up the incredible sugary profiles made sensational by Wonderpuff. Jackie Marin and her husband discovered their interested in creating custom confections for events, weddings, and more in South Florida and brought their talents to the Durham area 6 years ago. Since it's inception, they've perfected the science of creating their flavors modeled after their experiences and the foods they eat. From crafting an incredible in-person buying experience at events like Afropunk, to hanging out at local markets around the Triangle, their infectious namesake translated well to help them boast thriving online sales during the pandemic. In this period of growth and community support, they were able to successfully raise money through Kickstarter for a space at Boxyard RTP. What's next for this sweet duo? Learn more about the husband and wife team that brought the Haitian Cake flavor to cotton candy at https://www.ohwonderpuff.com/Links:Website: https://www.honeyandhustle.co1:1 Consultation: https://angelahollowell.lemonsqueezy.com/checkout/buy/a0d1b976-39d0-4d1f-b2ee-5f5e3e6d7691?logo=09 Lessons We've Learned from our Podcast Guests: https://angelahollowell.lemonsqueezy.com/checkout/buy/7474a4cf-9bfa-4431-89a4-9660920f8ed1?logo=0Digital Tools for Video Creators: https://angelahollowell.lemonsqueezy.com/checkout/buy/ce13789d-4a20-4f0f-b8a6-8ea7d9647c2b?logo=0

Tee shares his Record Store Day adventures and how Taylor Swift fans won the day. This leads us to discussing how resellers are really ruining the collecting game. Speaking of collectables, Hasbro called out The Pinkertons on a guy who purchased some collectable cards. We discuss how “Seasoning Police” went from some internet nonsense to just straight up racism. Even though we won't be reviewing Oreo on air anymore, we certainly have a great deal of experience with them so when an article shows up discussing the top Oreo flavor, team SKiM had to chime in. Ant shares some of his hot takes including him not being a fan of products that scream “all natural”, he also feels Judy Blume was ahead of the game and must be respected after watching the documentary about her. Box continues his health journey and is considering cutting off his hair for good. Tee tires of being the lone person of color at events. We then venture over to your favorite sub-Reddit for some AITA. And of course, we share our entertainment choices from the week with y'all. Enjoy, Team SKiM Tatum l TAYREL713 l Lunchbox l Gabe LISTEN l RSS l Apple Podcast l Google Podcast l Spotify l TuneIn l Twitter l Amazon Music I YouTube l Twitch l Stitcher l Email l Amazon Wish List l Merch l Patreon I Rate This Podcast PHONE l 216-264-6311     #Cleveland #Ohio #Podkast #LiveFromThe216 #ATribeCalleQuest #BustaRhymes #Scenario #RecordStoreDay #Collectibles #Resellers #Hasbro #WizardsoftheCoast #Pinkertons #SeasoningPolice #Oreo #AllNatural #JudyBlume #Cereal #HotandReady #HealthJourney #FitnessJourney #Reddit #AITA #TedLasso #ResidentEvil4 #SuperMarioBrosMovie #GrandCrew #TMNTTheLastRonin #LibbyApp RedDeadRedemption2 #HowIMetYourFather #AbbotElementary #DemonSlayer #Psych #Accused #Travel #Detroit #SneakerCon #JuanEpisLife   Links The Wizarding World of Pinkertons Secret Castle Toys and Games  Seasoning Oreo Reddit u/Throwa676899 AITA for telling my son l was disappointed after he and his wife lied about my grandson's birthdate? u/vigilante_shit_13 AITA for Refusing to Give my Cousin-in-Law My Taylor Swift Ticket? u/amitheasshole7943 AITA for not wanting my fiancé to make a birthday cake for his sister because it's my birthday too? --- Send in a voice message: https://podcasters.spotify.com/pod/show/stays-krunchy-in-mi/message

In this episode, the Main Creeps try a few items that tie in wonderfully with the theme. The goodies were found while attending the Appalachian Paracon convention. We tried Cryptid Confections of Bigfoot and Mothman themed caramel chocolates made by The Sow Good Market, LLC out of Masontown, WV. You can find their homemade goods in pharmacies around Morgantown, Reedsville, Arthurdale, please visit their page for more information. Facebook.com/groups/616232969301446/ Matt tells the legend of the Grafton Monster, a bulky headless cryptid creature that was spotted around Riverside Drive in Grafton, WV in the 1960s. Matt professes his love of pecans. The Creeps discuss the varied textures of peanut butter fillings, more weird candy bars for Kelsey to try later, and what monsters feel like when you pet them.

I had the pleasure to chat with Heidi, Senior Business Development Manager at LorAnn Oils, a maker of flavouring, essential oils and specialty ingredients for bakers and candy makers. Heidi's expertise, both personal and professional, on baking and making candy, is evident. If you enjoy infusing candy, gummies or baked goods, you'll want to listen to this episode!LorAnn Oils - since 1962LorAnn Oils Gummy Mix - unflavoured, uncoloured - make them your ownEffortless Infused Gummies episodePure Biologix Terpenes - cannabis derivedHeidi's tips read through the recipepre-measure your ingredients so they're ready when you're needing to move quickly burned/sticky candy - always temperature related - use a thermometerchocolate + terpenes make a great duo, chocolate offsets the grassy notes of the cannabis/terpenescherry + amaretto + chocolate make great flavour pairingsbusiness idea - one infused candy in a bag, along with a bunch of non-infused candyCandy Thermometer on AmazonGummy Mix Troubleshooting mix well when stirring your candy mixcoat your hands in a neutral oil to avoid gummies sticking to you when popping out of molds melt gelatine in microwave to make sure it's fully incorporatedyou can put molds in the fridge for an hour before popping them out to cureRecipe development - have a core foundational recipes that you can modifyDon't use your infusions in experimental recipes!Using LorAnn bakery emulsions swap out vanilla with a LorAnn bakery emulsionsvanilla can boost a flavourcut vanilla in half and then use bakery emulsion at the amount called for in the recipeSuggested Usage Guide for LorAnn Oils productsFind LorAnn Oils at a trade/consumer show, conference, expo near youWhere to buy outside of the USAGet your copy of the Bite Me Edibles Journal on Amazon now. The winner will be chosen March 31st - ENTER HERE.Support the showFind all the links you need in one place!

With March being Women's History month, I wanted to share women doing amazing things on the podcast. Amy O'Connell of Sprinkled Confections is doing just that. She has built a phenomenal business around her amazing cookies, cakes, and desserts. Her new bakery is such an asset to her small town. I'm so inspired by her and know you will be too. Key Takeaways Amy lives with her husband and three young boys on their farm near Holy Cross, Iowa. In addition to a thriving bakery business she farms O'Connell Organic Acres. Amy grew up on a dairy farm with a mom who was always in the kitchen. She loved helping her mom bake. As a new mom herself she found herself wanting to have goals and contribute to her family's income so she started doing cakes on the side. Amy's son had allergies to dairy, beef, and eggs, so she learned a lot about allergy-free baking. She continues to be an asset to her community making delicious desserts with allergies in mind. Amy worked out of her home and her business grew by word of mouth. When her business seemed to take over her whole house she made plans to build her own bakery.  She built her bakery in a beautiful location with “instagramability” in mind. The building has a gorgeous industrial interior for hosting events and workshops. She is nearly booked solid for special weekend events and is open to the public three days weekly. The bulk of her business is custom work. Amy says it's important to diversify revenue streams as a small business, even more so as a food business. Amy loves her clients who have been with her from the beginning. She loves being part of their events through life. How to price? Amy posts her base prices online so people know what to expect before consulting. Because her work is mostly custom, people are willing to pay for her time and talent, not just the ingredients. How does she juggle it all? Amy says: To be determined. Sometimes she doesn't know, but she appreciates her community and the help of family. She recently switched to a digital planner and recommends Artful Agenda. Amy is offering a royal icing cookie decorating workshop at her shop at the end of the month. Connect using links below and sign up. Connect with Amy Amy's Instagram is filled with beautiful edible art. You can follow her on Facebook and learn more about Sprinkled Confections and booking her building on her website.

PotAdvisor.com was started by two friends in Southern ME, Dan McGarry and Travis Sjurseth. Both have a history of working in the tech space. Dan owns and operates his own web development company, focusing more on backend development, while Travis worked mainly in front-end and marketing throughout his career. Their goal as more states legalize cannabis consumption is to provide a place for new and seasoned cannabis consumers to learn more about ins-and-outs of safe cannabis consumption, including how to consume the various forms of cannabis, finding a nearby dispensary, what questions to ask your budtender (whether for medical or adult rec use), discover new strains, get industry news, and learn more about independent producers within the industry. Discussed this week: Popcorn, crunchy salted nuts, apples, Cheez-Its, weed - it's, wasabi peas, the 420 of Yelp, getting kicked out of the Navy, building a website, crunchy and salty, food as an activity, hinging out alcoholic bonbons at graduation, the Elvis dog, baklava, minimal Delights, cookies, DARPANET, UC Berkeley, hyrax, mermaid Confections, Travis and the giant Apple, Apple pipes, scoring weed from older siblings, cigarette testing, going up to camp, Adult Rec, haughty attitudes, filling a notebook, Geocities, our first dispensary visits, feeling niches, Weedmaps and Leafly, and more! --- 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/potluckypodcast/message Support this podcast: https://anchor.fm/potluckypodcast/support

I love chocolate! If you're a chocolate lover and want a healthier alternative, tune in to this episode with Blissfully Better CEO, Bonnie Boroian, to hear how she created chocolate confections with a nutrient-rich, low-glycemic sweetener and whole food organic ingredients. In this episode you'll hear:2:00 – How Bonnie got interested in low glycemic sweeteners3:30 – About coconut nectar6:00 – How does Blissfully Better's sugar content compare to other chocolate bars?8:00 – About dark chocolate12:00 – Blissfully Better's vegan offerings13:40 – Can someone with diabetes eat Blissfully Better's confections?16:30 – Mood benefits of chocolateAs referenced in this episode:Blissfully Better websiteDiscount code BBAFN20 for 20% off at Blissfully Better's Shopify Store, one time use, expires March 31, 2023.Subscribe for Four Sigmatic and save 30% with discount code AFN.Subscribe to Doctors+ Premium Episodes on Apple Podcasts.Credits: Host: Esther GarfinSound Recording and Editing: Will Crann

Dave reconnects with his former student Sara Bobbins to learn that as Outbown (shipping) Lead at Thule, she '"loves paperwork" - the satisfaction of a well-shipped item. Further, she now serves a well-baked cookie as founder of Sara K's Confections.  Sara remembers Dave's (2013) Managing for Quality course for its relevance to both of these practices. 

It's Friday and time for a white-hot episode of the Promo UPFront Podcast with Kirby Hasseman and Bill Petrie! This week the Captains of Confections discuss M&M's shelving their “spokescandies” because of internet backlash, ponder whether large distributors announcing their sales volumes matter, dive into how “finding the who” is critical to sales growth, check in on the progress of goals, share some VERY hot takes on a post on the Promotional Products Professionals Facebook page where someone is unhappy with SAGE adding diversity filters to supplier searches, and so much more! A HUGE thanks to our friends at PXP Solutions for sponsoring this broadcast. As a decorator that is fervently committed to the success of their distributor partners, they would love the privilege of working with you. Contact the owner, Bruce Jolesch, at 214.380.1883 or bruce@pxpsolutions.com today!

#184. Merry Christmas everyone! It's Christmas week, and while Kory is off traveling with his wife, Dillon and Kendall celebrate the holiday week with some lists, statistics, and nostalgia surrounding this time of year. We discuss our favorite sweet treats while we look into a state-by-state chart of America's favorite cookies. We mention a fun little surprising tradition we've heard about from Japan as well as other nations around the world. We go down a list of popular Christmas gifts for kids from the 90's as we reminisce about our own Christmas lists from our youth. Finally us Americans are into an egg based drink, only we don't call it that because its gross. But eggnog? We're all about that and we learn a bit about its history. We hope you all stay warm and safe this weekend, and if you have a chance, share your holiday traditions with us! The LinkTree below gets you to all the ways you can do that. Until next time, be filled with good cheer!Main Landing Page - https://linktr.ee/fromthemidpod​​​​​​VOICE MAIL! Comment, ask a question, suggest topics - (614) 383-8412Artius Man - https://artiusman.com​​​​​​​​​​​​​​ use discount code "themiddle"

Industry icon Rick Brindle shares what he's learned and what he's looking forward to as a new chapter begins on his 46-year retail industry career. Hosted by: Jeff Lenard and Chrissy Blasinsky About our Guest: Rick Brindle, Vice President of Industry Development, Mondelēz International Rick Brindle has a long track record of breakthrough success in the in the food and beverage consumer product goods and retailing sectors, including serving at Safeway Stores, Proctor & Gamble, Nabisco, Kraft and, most recently, Mondelēz International. He has been active at NACS serving as 2020-21 NACS Supplier Board chairman and has received numerous honors, including induction in the Candy Hall of Fame.

Super premium ice cream, homemade hand pies and soup, a welcoming atmosphere that takes you back in time... what else could you want from an ice cream shop?! Bryon discusses how nostalgia, family, and a severe love of ice cream combine to make Graley's one of the most unique establishments in Omaha.Also follow up on Facebook, Twitter, Instagram, AND at RestaurantHoppen.com!Sponsored by Certified Piedmontese. Visit their website, use Promo Code: HOPPEN, and receive 25% off your order!A Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

See omnystudio.com/listener for privacy information.

Sugar Lab is billed as the world's first digital bakery offering a fanciful array of sweet and savory treats all produced on 3D printers. On this episode of Tech Bites, host Jennifer Leuzzi talks with Sugar Lab founder and CEO Kyle von Hasseln about inventing the technology as an architect student a decade ago and how that led to his building the only NSF-certified commercial-scale 3D food printer. Working with a team of traditional pastry chefs and digital designers, Sugar Lab is inventing new confections and ways to disrupt commercial food manufacturing.Photo Courtesy of Sugar Lab.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.