Podcasts about dig inn

Dig, formerly Dig Inn, is an East Coast-based chain selling its plates, sandwiches, sides, and salads at 33 locations. CEO Tracy Kim joined Dig nearly three years ago and spent the past year-and-a-half in the top role. In this episode, we talk business growth, marketing, positioning, and, yes, kiosks for a growing brand with big plans for the future. 

Subscribe to Throwing Fits on Substack. Gastroglide. This week, Jimmy and Lawrence are loitering with more details on The Throwing Fits Friends & Family Bazaar which is returning to New York City September 21st, sentimental purchases, the two polar opposite kinds of vintage sellers, we're not built for shooting a major motion picture over the course of twelve hours, literal shitty moments, things getting physical, remembering that Dig Inn sucks, acting like it's not hot out takes real talent, on set chain of command and producer coke dreams, empathizing with the stress that comes with creating content in your home, navigating all the various types of people and events of New York Fashion Week, fashion during an election year, Sweden's crime wave, pairing casual neckwear with women's jackets, family style meals are confirmed the worst and much more.

It's a simple promise in a land of broken ones: no booze, no added sugar, no nasties. Ghia, founded by a French former investment banker named Mélanie Masarin, has played the NA spirits game straight, and we find out so much about the brand in our interview. We hear about Mélanie's journey from banking to working with brands like Dig Inn and Glossier to working in the world of spritz. It's a fun talk! Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM MELANIE MASARIN:This Is My New Non-Alcoholic Go-to for Weeknights [Food & Wine]Ghia's Mélanie Masarin Doesn't Define Her Sobriety [The Cut]Pucci Skirts, Steak Knives, and Vintage Balenciaga [Glamour] See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today, I'm joined by Mélanie Masarin, founder & CEO of Ghia, makers of a nonalcoholic apéritif. Ghia creates an elegant and inclusive drinking experience, redefining alcohol culture with its balanced and flavorful concoction. The spirits-free apéritif crafted with natural botanicals, fruits, and herbs offers a sophisticated alternative to the traditional cocktail. In this episode, we discuss the rise of alcohol alternatives, and Mélanie explains what sets Ghia's apéritif apart from other alcohol-free options. In this episode, you'll learn: • How Mélanie's transitioned her career from Dig Inn and Glossier to founding Ghia • What creating a small group of brand advocates means for a growth strategy • How Ghia's target audience was different than originally anticipated Subscribe to the podcast → insider.fitt.co/podcast Subscribe to our newsletter → insider.fitt.co/subscribe Follow us on LinkedIn → linkedin.com/company/fittinsider/ Ghia's Website: drinkghia.com Use code Melanie15 for 15% off - The Fitt Insider podcast is brought to you by Jack Taylor, our exclusive PR partner. More than just PR, they're creative storytellers and brand builders who actually understand the health and wellness industry. Learn more and get in touch at JackTaylorPR.com/Fitt Chapters: (00:00) Introduction (01:30) Mélanie's background (02:46) About Ghia, a non-alcoholic apéritif (05:12) Inventing a new category of drink (09:23) Journey to creating Ghia (12:20) Impact on the brand from growing traction of alcohol alternatives (15:25) Educating people about the product (try it three times!) (20:12) Branding and messaging of Ghia (24:52) Setbacks while starting (28:03) Delayed launch during COVID (29:44) Initial marketing and distribution phase (32:55) Current state of Ghia (34:55) Experience as CEO (37:13) Future roadmap (37:57) Conclusion

Inspired by a conversation at the 2023 CES Food Tech Expo, today we discuss how one of the most traditional industries is being transformed through Culinary Creativity, with CEO and Founder of Hungry House, a platform for creative chefs, Kristen Barnett.In creating Hungry House, Kristen shares how she puts the values of both the chef and the customer first, by focusing on food quality. Her platform allows the customer to add more meaning to the choices they make in how they explore and sustain through food, while the culinary creator, the chef, can ideate a full story around what they bring to the plate.Stories are a critical path to the future of food, Kristen says, because food has always been about more than just what you eat but the stories around the farmer, the sourcing, the produce, the chef. “It's always been about content,” she says, and through her direct to consumer platform, Kristen is able to nurture chefs to create compelling content and meaningful meals.Kristen shares how she has always been a food lover, and wanted that to be part of her career, but experiencing lyme disease in her early 20's caused her to re-asses how what she ate and her lifestyle were part of the symptoms and solutions of her health. Her ‘early life crisis' pushed her to make a hard pivot towards a career dedicated to food with a passion.Both in the food industry, Jo and Kristen also discuss how the food ecosystem is being disrupted, and how behind the food tech fads and old-school brand of the white-hat chef, sit creative culinary minds who know how to integrate food ideas, with compelling social content and convert it to commerce. --To look outside, Kristen goes to food pop ups anywhere she's traveling but especially in her home city of New York. She says food pop ups showcase the new ways in which consumers can access food and chefs innovate in how to get their food to people, which yields different ways to think about things like a constant source of inventive thinking.--Kristen Barnett is the founder & CEO of Hungry House, a NYC-based startup that partners with digitally-native chefs to bring their culinary ideas into reality through the Hungry House platform. Kristen started her career in the New York City office of The Boston Consulting Group. She unfortunately soon began to struggle with her health after contracting Chronic Lyme disease and she became seriously ill. Desperate to feel better, she turned to dietary change to feel better and she had miraculous results. Determined to make a bigger impact, she left consulting to pursue a career in the food industry. Since then, she's worked at Dig (formerly Dig Inn) where she was Director of Strategic Operations and led supply chain strategy, menu development and their food delivery and ghost kitchen business. Kristen then went on to join Zuul, a ghost kitchen tech startup where she served as Chief Operating Officer and led product strategy to develop a proprietary tech platform and multiple virtual brands. Zuul was acquired by ghost kitchen competitor, Kitchen United in summer 2021, after which, she went on to found Hungry House. Having borne witness to the explosive growth in the ghost kitchen industry, mainly with a commoditized and unhealthy product offering, she founded Hungry House in summer 2021 to create the first direct-to-consumer ghost kitchen company focusing on sustainability, diversity, quality & transparency.Kristen graduated from Cornell University magna cum laude and is passionate about plant-based eating and supporting other women in the food industry through a semi-regular women-in-food dinner series.Follow Hungry House on Instagram &

Today's guest, Scott Landers, is the founder of Figure 8 Logistics, a consulting firm that specializes in delivery for the restaurant industry. Prior to figure 8 Logistics Landers was a civil engineer, and found his way onto the team of the New York City-based restaurant Dig Inn, where is focus was on developing their delivery program. He's opened his skills up to the rest of the industry with Figure 8 Logistics. Check out episode 777 with Scott Landers as mentioned in today's episode! Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Slow is smooth, and smooth is fast." In this episode with Scott Landers we will discuss: Native delivery Biggest changes from 2 years until now with delivery What is a "sustainability engineer?" Menu engineering for digital and delivery spaces How do people discover new places to eat? Thoughts on "pay to play" visibility on delivery apps Supply chain Branding Sustainability Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 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: Website: figure8.delivery Hotline: 212-888-7700 Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Scott Landers for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Kristen Barnette is the Founder, and CEO of Hungry House. Hungry House is an 'anti-ghost kitchen' connecting patrons digitally and in person at their two brick-and-mortar locations. Before founding Hungry House, Kristen graduated from Cornell University where she studied Applied Economics and Management as well as International Development and Food Policy. Early in her career, Kristen worked as an associate with The Boston Consulting Group before joining New York City-based Dig, where Kirsten held multiple titles including Leadership Development, Head of Supply Chain and Menue Development, Director of Strategic Operations, and GM of Room Service by Dig Inn. Kristen's final stop before founding Hungry House was at Zuul, a ghost kitchen operations, and technology company, where Kristen served as Director of Strategy and Chief Operation office during her 2-year tenure. Check out episode 837 with Corey Manicone as mentioned in today's episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Hungry for more, hungry to be better." In this episode with Kristen Barnette we will discuss: Using diet as medicine Living with Lime Disease Raw vegan diets Repeat customers Food distribution Ghost kitchen Convenient food made sustainably Tech stack Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue. My Restaurant CFO - Let us help you achieve your goals. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic What is your biggest weakness? Working on too many things at once What's one question you ask or thing you look for during an interview? Inherent drive to go above and beyond What's a current challenge? How are you dealing with it? Prioritizing Share one code of conduct or behavior you teach your team. Look around for a way to help your team member What is one uncommon standard of service you teach your staff? Proactively engage with customers coming to the store front What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Ingest AI Name one service you've hired. Outsource the creation of recipes What is one thing you feel restaurateurs don't do well enough or often enough Finding ways to scalable delicate their task so they can have the time to be better leaders If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Take care of yourself Raise your hand for opportunities You can't do everything alone Contact info: Website: https://www.orderhungryhouse.com Instagram: @orderhungryhouse Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Kristen Barnette for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Ghost kitchens are hot. But that doesn't mean they're for every operator.Kristen Barnett joins us on this episode of the Restaurant Growth Podcast. Kristen knows ghost kitchens well—and after a stint at Zuul, she went to found her own ghost kitchen, Hungry House. We get into:Ghost kitchen mythsWhen the ghost kitchen model is a good idea for an operatorWhat you need to know to be successful with this restaurant modelWhy Hungry House is called an “anti” ghost kitchenAnd more!The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.Meet Kristen BarnettKristen Barnett is the founder & CEO of Hungry House, a NYC-based startup that partners with digitally-native chefs to bring their culinary ideas into reality through the Hungry House platform. Kristen started her career in the New York City office of The Boston Consulting Group. She unfortunately soon began to struggle with her health after contracting Chronic Lyme disease and she became seriously ill. Desperate to feel better, she turned to dietary change to feel better and she had miraculous results. Determined to make a bigger impact, she left consulting to pursue a career in the food industry. Since then, she's worked at DIG (formerly Dig Inn) where she was Director of Strategic Operations and led supply chain strategy, menu development and their food delivery and ghost kitchen business. Kristen then went on to join Zuul, a ghost kitchen tech startup where she served as Chief Operating Officer and led product strategy to develop a proprietary tech platform and multiple virtual brands. After Zuul was acquired by ghost kitchen competitor, Kitchen United in summer 2021, she went on to found Hungry House. Having borne witness to the explosive growth in the ghost kitchen industry, mainly with a commoditized and unhealthy product offering, she decided to found Hungry House in summer 2021 to create the first direct-to-consumer ghost kitchen company focusing on sustainability, diversity, quality & transparency.Kristen graduated from Cornell University magna cum laude and is passionate about plant-based eating and supporting other women in the food industry through a semiregular women-in-food dinner series.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

Ghost kitchens are hot. But that doesn't mean they're for every operator.Kristen Barnett joins us on this episode of the Restaurant Growth Podcast. Kristen knows ghost kitchens well—and after a stint at Zuul, she went to found her own ghost kitchen, Hungry House. We get into:Ghost kitchen mythsWhen the ghost kitchen model is a good idea for an operatorWhat you need to know to be successful with this restaurant modelWhy Hungry House is called an “anti” ghost kitchenAnd more!The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.Meet Kristen BarnettKristen Barnett is the founder & CEO of Hungry House, a NYC-based startup that partners with digitally-native chefs to bring their culinary ideas into reality through the Hungry House platform. Kristen started her career in the New York City office of The Boston Consulting Group. She unfortunately soon began to struggle with her health after contracting Chronic Lyme disease and she became seriously ill. Desperate to feel better, she turned to dietary change to feel better and she had miraculous results. Determined to make a bigger impact, she left consulting to pursue a career in the food industry. Since then, she's worked at DIG (formerly Dig Inn) where she was Director of Strategic Operations and led supply chain strategy, menu development and their food delivery and ghost kitchen business. Kristen then went on to join Zuul, a ghost kitchen tech startup where she served as Chief Operating Officer and led product strategy to develop a proprietary tech platform and multiple virtual brands. After Zuul was acquired by ghost kitchen competitor, Kitchen United in summer 2021, she went on to found Hungry House. Having borne witness to the explosive growth in the ghost kitchen industry, mainly with a commoditized and unhealthy product offering, she decided to found Hungry House in summer 2021 to create the first direct-to-consumer ghost kitchen company focusing on sustainability, diversity, quality & transparency.Kristen graduated from Cornell University magna cum laude and is passionate about plant-based eating and supporting other women in the food industry through a semiregular women-in-food dinner series.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

Ghia founder and CEO Melanie Masarin grew up in Lyon, France. Lyon is a city that prizes its alcohol, which is often on the table and shared with friends and family. But when Masarin felt sluggish after a night of drinking wine, she found herself reaching for nonalcoholic beverages. When she couldn't find a mocktail as interesting and intricate as the cocktails she loves, she set out to create her own. Hence, Ghia—a line of drinks inspired by Mediterranean aperitivo culture, including recipes such as Agrodolce and Sweet Solo—was born. On this episode, hear how Masarin drew from her experience heading retail at Glossier and strategy at Dig Inn to create a new type of beverage brand. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mélanie chats with Blaine & Ramon about building Ghia. Some topics include how to create a new beverage category, production considerations for a new beverage type, early-stage funding advice and key supporters along the way, customer-led product iteration, building a culinary first brand, design and branding insight, leveraging restaurants and retail as a distribution strategy, Ghia's focus on retail channels, and much more. This episode is brought to you by OpenStore:Visit https://open.store to get a free, no-obligation offer for your e-commerce business from OpenStore in 24 hours.Have any questions about the show or topics you'd like us to explore further? Shoot us a DM; we'd love to hear from you.Follow us for content, clips, giveaways, & updates!DTCPod InstagramDTCPod TwitterDTCPod TikTok Mélanie Masarin- CEO & Co-founder of GhiaRamon Berrios - CEO of Trend.ioBlaine Bolus - COO of OmniPanel

The guest of the show this week is Melanie Masarin, the founder of Ghia, which is an insanely delicious non-alcoholic beverage inspired by the Mediterranean and Melanie's grandmother. Melanie is truly a force in the branding world. Prior to launching Ghia, she worked at Dig Inn (now called Dig), American Eagle, and was the head of retail and offline experiences at Glossier and also consulted for a bit before starting Ghia. Melanie and Ghia, among a few other non-alcoholic brands, are really pioneering the non-alcoholic movement and are working on making it easier for those who want to still enjoy, be social, live a full and vibrant life, and don't necessarily want to drink. In this episode we get into Melanie's relationship with alcohol and why her stomach issues were a big part of the reason she stopped drinking, her career journey, and how all of her past and interests led her to fuse them all together with Ghia, her vision for the non-alcoholic space and why a life with less or no alcohol is a life of PRESENCE. I want to connect with you guys!! Let's try this Geneva app and see if it works for us! Also, if it's easier DM me! This episode is sponsored by OTHERWORLD (literally the best batter for you pancakes you'll ever have - they're also plant-based) - 15% off with code ACTIVE act check outSome Questions I Ask:What was little Melanie like as a child? (1:53)How did you decide to transition from Goldman Sachs into the world of branding? (12:42)Why is it that the person who doesn't drink alcohol at a party is the outcast? (21:42)What is the thing that you feel that makes you feel the most alive? (39:10)In This Episode, You Will Learn:Melanie talks about the relationship with her grandmother (6:29)One of the first things Melanie noticed about American food (11:16)About Melanie's role as Creative Director (14:01)We've been conditioned to think that alcohol is the life of the parties (22:01)Melanie talks about how is her life now that she operates at 100% of her possibilities since she stopped consuming alcohol (33:36)Resources:Ghia websiteConnect with Melanie:LinkedInInstagramLet's connect!Active Ingredient InstagramSophie Weill Instagram See acast.com/privacy for privacy and opt-out information.

Kristen Barnett is the Founder & CEO of Hungry House, a next-gen quick serve concept that curates a rotating selection of virtual brands from up-and-coming chefs and food influencers. In this episode, we'll talk about the early days of Kristen's experiences at Zuul and Dig (fka Dig Inn), the challenges behind customer acquisition, and her outlook on the ghost kitchen landscape.

每日英語跟讀 Ep.K128: Cash Might Be King, but They Don't Care甩   The other day at Dig Inn, a just-opened lunch spot on Broadway and 38th Street in Midtown Manhattan, Shania Bryant committed a consumer faux pas. She placed her order for chicken and brown rice and yams, and when she got to the register, she held out a $50 bill.“Sorry,” the cashier told her. “We don't take cash.” Not, “We don't take $50s.” No cash. Period.“What?” Bryant asked. 幾天前，在紐約曼哈坦中城百老匯大道與第38街交口剛開幕的午餐餐廳Dig Inn內，仙妮亞．布萊恩犯了個消費者不太得體的錯。她點了雞肉、糙米飯和山藥，到櫃檯結帳時，掏出張50元美鈔。收銀員對她說：「抱歉，我們不收現金。」不是「我們不收50美元的鈔票，」是不收現金，就是這樣。布萊恩女士問道：「蛤？」The cashier patiently explained. Credit and debit cards were fine, as was the easy-to-download Dig Inn phone app. But the almighty dollar was powerless.“I've never experienced that before,” said Bryant, 20, an assistant to a designer. “I guess we're in new times.”收銀員耐心地解釋，信用卡和簽帳金融卡都可以使用，容易下載的Dig Inn手機應用程式也行，但萬能的美元則無能為力。20歲的設計師助理布萊恩說：「我從未碰過這種事。我想我們正身處在新的時代。」Indeed. Cashless businesses were once an isolated phenomenon, but now, similarly jarring experiences can be had across the street at Sweetgreen, or two blocks up at Two Forks, or next door to Two Forks at Dos Toros, or over on 41st Street at Bluestone Lane coffee. In Midtown and some other neighborhoods across New York City, cashless is fast on its way to becoming normal.But it is not quite normal yet. So the cashier at Dig Inn cut Bryant a break.“Just this one time, we'll give it to you on the house,” she said, handing over the bag. “But just so you know, in the future.”的確如此。店家的無現金交易曾經是孤立的特別現象，但如今在對街的沙拉店Sweetgreen，往前方兩個街區的Two Forks餐廳，Two Forks隔壁的墨西哥餐廳Dos Toros，甚或是第41街的Bluestone Lane咖啡店內，都可能會有類似的不愉快經驗。在紐約市中城和市內一些其他區域，無現金交易正快速普及，往成為常態之路邁進。然而由於還沒有完全成為常態，Dig Inn的收銀員給布萊恩行了個方便。她把袋子遞給她，說：「就這一次，我們免費奉送，為的是讓你知道，以後該怎麼樣。」 Ah, the future. In the future, when dollar bills are found only in museum display cases, we will look back on this moment of transition and confusion with the same head-shaking smile with which we regard customs on the Isle of Yap in Micronesia, where giant stone discs are still accepted as payment for particularly big-ticket items.Some people already live in this cashless future. They find nothing strange about paying for a pack of gum with a swipe of a card. If you are one of these people and you are still somehow reading this article, you may be thinking, “What on earth is the big deal?” 哦，未來。當我們將來只能在博物館陳列櫃中看到美鈔時，我們會帶著微笑回顧這個過渡與混亂的時刻，就好像我們看待密克羅尼西亞雅浦島的習俗一樣，因為在當地巨型石盤（石幣）仍被用作特別昂貴物品的支付工具。有些人已經生活在這種無現金的未來之中。他們覺得刷卡買包口香糖並無奇怪之處。如果你是這些人中的一員而且還在閱讀這篇報導，你可能會在想，「這有什麼大不了的？」 At Two Forks on 40th Street, where the lunch offerings have cheery names like Squash Goals, Kristin Junco, a 34-year-old auditor for the state Education Department, said she had not used cash for about a week and much prefers a cashless establishment to its opposite. “We travel a lot for work,” she said, gesturing to a colleague, “and if they don't take credit cards that makes things difficult.”On the other side are those who were raised to equate credit-card spending with taking on debt — something to be avoided whenever possible, and reserved in any case for major expenditures. Those people do things like grab a $5 bill from their purse and run down from their office to the place on the corner thinking that they can buy a snack with it. They will catch on eventually. 在第40街的Two Forks餐廳，午餐提供的食物有著Squash Goals之類令人愉快的名字，34歲的州教育廳審計員克里斯汀．榮科表示，她大概有一周沒用現金了，而且更喜歡與現金制度相對的無現金環境。她指著一位同事說：「我們經常出差。如果他們不收信用卡會比較麻煩。」而與這些人相反的那群人，則把使用信用卡消費視同負債，認為應盡可能避免，就算要用也該保留給重大支出。這些人喜歡從他們錢包內拿出一張5美元鈔票，從他們的辦公室跑到街角某處，認為他們能用它買零食。他們遲早會趕上潮流。Source article: https://paper.udn.com/udnpaper/POH0067/322580/web/   更多Podcast單元: 每日英語跟讀Podcast，就在http://www.15mins.today/daily-shadowing 精選詞彙 VOCAB Podcast，就在https://www.15mins.today/vocab 語音直播 15mins Live Podcast, 就在https://www.15mins.today/15mins-live-podcast 文法練習 In-TENSE Podcast，就在https://www.15mins.today/in-tense 用email訂閱就可以收到通勤學英語節目更新通知。

Hello my beautiful people! Today's guest is Mélanie Masarin, the founder & CEO of Ghia, an alcohol-free spirit designed to change the way we think about drinking and socializing. Mélanie was previously the Creative Director and Head of Marketing of Dig Inn, where she led the rebrand of the company overseeing everything from messaging, communication, store design, branding, digital presence, paid advertising, and offline marketing. Most recently, Mélanie was the Head of Retail and Offline Experiences at Glossier where she led the offline and experiential strategy including creative direction of their showrooms, developing pop-ups, and conceptualizing permanent spaces.   We chat about her experiences leading up to becoming a founder and her journey after she decided to make the jump. I hope you love this episode and lean into all of the wisdom that Mélanie brings. You can find Mélanie on Instagram at @melaniemasarin and @drinkghia. If you love this episode, make sure to subscribe so you never miss an episode.  Now, let's get over to my conversation with Mélanie.

Melanie Masarin is the founder of Ghia, a spirit-free aperitif designed to change the way we think about drinking and socializing. On this episode of ITS, Ali and Melanie talk about Ghia's launch this past June, the non-alc market, and how Melanie's turns at Dig Inn and Glossier informed the Ghia brand.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!In The Sauce is Powered by Simplecast.  

Today's guest, Scott Landers, is the founder of Figure 8 Logistics, a consulting firm that specializes in delivery for the restaurant industry. Prior to figure 8 Logistics Landers was a civil engineer, and found his way onto the team of the New York City-based restaurant Dig Inn, where is focus was on developing their delivery program. He's opened his skills up to the rest of the industry with Figure 8 Check out The E-Myth: Why Most Small Businesses Don't Work and What To Do About It by Michael E.Gerber as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.  Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Get your hands dirty and change the world." In today's WORKSHOP with Scott Landers we will discuss: The Three Key Elements of in-house delivery are: Human Humans anticipate needs Humans know daily changes to the menu Hardware The hardest thing to change Decide what experience you want to create for staff and customers Software Give your online customers the same experience as your in-house customers Put your in-house delivery option on EVERY piece of digital real-estate you own Resources mentioned in the episode: Dig Inn | Zuppler | Bentobox | Squarespace | Google Analytics Bbot | Toast POS | Lunchbox | Brandable Box | Chowly | Postmates Linktree | Ayro | Survey Monkey | Bikky Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effective labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. 99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest! Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.   Contact info: Figue 8 website  Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Scott Landers for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!  

What does it mean to gather? This is a question that Mélanie Masarin has tackled throughout her career. While she's widely-known for cultivating experiential storytelling in her roles at renowned companies, including Dig Inn and Glossier, Mélanie's passion for community-building has paved a runway for the next chapter of her professional story. Enter Ghia—a new non-alcoholic aperitif brand founded by Mélanie that inspires new ways to drink, gather, and think. While Ghia's roots are inspired by the Mediterranean, closer to home, Melanie has grappled with building a company rooted in connection in a time of increased isolation. For Mélanie, a shift in perspective—and pace—has become a guiding light during this turbulent time. And in this conversation, she shared more about the importance of fostering hospitality even while at home, why she characterizes Ghia as being a "slow" company, and what she's learned about the power of slowing down and setting a new, more inclusive table. A transcript of this episode is also available on our website: http://slowstoriespodcast.com/community/slow-stories-podcast-show-notes-melanie-masarin-ghia

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

Melanie Masarin was previously the Creative Director and Head of Marketing of Dig Inn, where she led the rebrand of the company, overseeing everything from messaging, communication, store design, branding, digital presence, paid advertising, and offline marketing. Most recently, Melanie was the Head of Retail and Offline Experiences at Glossier where she led the offline and experiential strategy including the creative direction of their showrooms, developing pop-ups, and conceptualizing permanent spaces. Now, Melanie has bottled up her hospitality and lifestyle experience to create Ghia, a spirit-free aperitif designed to change the way we think about drinking and socializing. Melanie shares her experience navigating the industry in New York, the story behind Ghia, and the importance of social media marketing and audience analysis. I hope you enjoy our conversation xx Mentioned Links: Melanie's Instagram Ghia's Instagram Shop: Ghia In Our Network Instagram: https://www.instagram.com/inournetwork/

Melanie Masarin is the founder of Ghia, an alcohol-free spirit designed to tantalize the tastebuds. After a Crohn's diagnosis, Melanie had to greatly reduced her alcohol intake. During a trip to Milan, Melanie found there were few non-alcoholic options available for drinkers who craved the tasting notes of bitters-based aperitif. In this episode, Melanie shares the trajectory of her non-linear career path, with stints that included Head of Experience at Glossier and Creative Director at Dig Inn. Mélanie shares how she managed pivoting launching a brand during the pandemic, and how her memories growing up by the Mediterranean shaped the identity of Ghia.

We're with Mélanie Masarin, founder of the new alcohol-free drink brand GHIA. Mélanie – who previously led marketing at Dig Inn and offline and experiential strategy at Glossier – was supposed to launch GHIA back in April, but things didn't exactly go to plan. She explains what caused the starts and stops, why the alcohol-free sector is booming, and where she hopes to take the brand.

Brooklyn born and bred, Calvin Eng is the Chef de Cuisine at Win Son. Win Son is a Taiwanese-American restaurant in Williamsburg, Brooklyn. Calvin's first encounter with food occurred in the family kitchen and soon working at a neighborhood deli. An abundance of Chinese cooking at home led to an initial disinterest drift from his Cantonese heritage, only to arrive at a newfound appreciation for his heritage and culture. We share Calvin's insights and experiences leading up to his current position via his time in culinary school at Johnson & Wales, being one of the first Sous Chef hires at fast-casual chain Dig Inn, and opening up a quick-service outpost of a legendary dim sum parlor, Nom Wah Nolita with Wilson Tang.

Emily recalls the advantages of being a young [and super hot] female postmate. Ryan doesn't like giving his seat up to elderly people on the subway (okay agist vibes?). Also discussed: are threesomes more of a gay couple thing than a straight couple thing?   @guffantibrunettes @therealemilywilson @ryanmbeggs

This week on Make Climate Cool, we talk briefly about the DNC Climate Change Debate on CNN, how compostable bowls used by the likes of Sweetgreen, Dig Inn and Chipotle are actually made with toxic chemicals and finally how California is kicking butt in creating policy to support BYOC - Bring Your Own Container Culture.  Follow all the behind the scenes action on Instagram @makeclimatecool and don’t forget to rate, review subscribe so you don’t miss out on new episodes. Article 1: https://newfoodeconomy.org/pfas-forever-chemicals-sweetgreen-chipotle-compostable-biodegradable-bowls/?fbclid=IwAR0LLag7j8NZgQRabkqCU2e5hdG7LXTvZoW_xg0JOqyuIyWyhSXhp1AJ7mE Article 2: https://www.treehugger.com/corporate-responsibility/new-california-law-helps-diners-bring-their-own-containers.html Article 3: https://thetakeout.com/california-law-bring-own-containers-restaurant-customer-1836528963 Article 4: https://www.bloomberg.com/news/articles/2019-01-24/haagen-dazs-tropicana-hellmann-s-want-their-packaging-back-now --- 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/makeclimatecool/message

Hey friends! Welcome back to The Epic Table Podcast! On today's podcast we have Adam Eskin, the CEO and Founder of Dig Inn, a phenomenal fast-casual restaurant that is rolling out a mission driven purpose. You can find them all over the New York and the East Coast, and they've now gotten to the point where they have their own twelve acre organic farm in Chester, New York. Adam and I are also joined by Lary Tse (@thelarbear on IG), who is the Farm Manager at the Dig Inn farm, and together they brought over to the kitchen an EPIC harvest of some of their veggies and crop. You'll learn today how Adam jumped ship from the finance game and built his purpose, his vision, and his long-standing focus on brand equity from what he truly believes in. All they while we cook up a bountiful roasted veggie situation with their own Dig Inn ingredients. To learn more about Dig Inn and what Adam and Lary are building, make sure you visit https://www.diginn.com/.

This episode gives us chills. You know when you set huge goals for yourself and worry whether or not you’ll actually make it across the finish line successfully? We’re not going to lie fam, we felt SCARED about last Thursday’s event. And we were absolutely, positively amazed by the positive response we received. Honestly, to say we are floored is an understatement. THANK YOU to each and every one of you for coming to our Go With Your Gut event last night, featuring the amazing Charity Lighten and Silver Fern brand. We truly couldn’t have done it without our wonderful sponsors — shoutout to Silver Fern, WeWork, AquaVitea, Four Sigmatic, Dig Inn, Busy Beauty, Lauren B Beauty, Chosen Foods, Beekeeper’s Naturals, Wildbrine, Jinjur Drops, and True Moringa. What a lineup! Final thoughts as we head into the week: 1. YOU are in control of how you feel. No one else. 2. YOU are powerful, beautiful, and resilient. Let’s take these positive vibes, keep them rolling, and get after it! Remember to use code DETOX15 for 15% off of your Silver Fern order. We’d be honored if you took the survey HERE, so we can keep these events coming and do more of what YOU want! We love you guys. Our hearts are full. We are so humbled. Xoxo, Meg & Beck Where to Find Us: Find Silver Fern’s website HERE. Follow Silver Fern on Instagram HERE. Follow Charity on Instagram HERE. Follow Detox & Chill on Instagram HERE, check out prior episode HERE and join our facebook group HERE. --- Support this podcast: https://anchor.fm/detoxandchill/support

When she isn’t responding to farmers’ emergency texts about fennel, director of supply and sustainability Taylor Lanzet is lining up producers and streamlining logistics at Dig Inn, a New York-based fast casual restaurant chain with a strong focus on sourcing from local farms. Meanwhile, Lanzet works alongside farmer Larry Tse, who runs the restaurant’s organic farm 60 miles north of the city. In this episode, host Lisa Held sits down Lanzet and Tse to talk about what growing and sourcing local, farm-fresh food at high volumes for a fast casual restaurant chain looks like, what the value of the model is, and the biggest challenges. The Farm Report is powered by Simplecast.

Hi lovely friends! FINAL REMINDER -- we want you all to come to our gut-health event on April 4th! We will be diving in with Charity Lighten, who is the CEO and Chief Nutritionist at Silver Fern. We’ll start with an amazing Core Power workout, followed by a panel on gut-health and wrapping up with dinner from Dig-Inn. Sign up at the following link! https://www.eventbrite.com/e/go-with-your-gut-detox-chill-x-silver-fern-brand-tickets-57892653485 Let’s get into today’s episode! To say that Emily and Kwame are changing the world would be an understatement. Our guest this week, Emily Cunningham, is the Co-Founder and Chief Operating Officer of True Moringa, and shares her story of bringing the benefits of “the miracle tree” to the U.S. In 2011, Emily’s co-founder Kwami had his sights set on becoming a rocket scientist. Emily was in the midst of her third year of studying development economics at Harvard, frustrated by the disconnect between the academic literature and the realities of poverty on the ground. Coming from different worlds and backgrounds, they traveled to northern Ghana together with MIT’s D-Lab. There, they were united by a desire to take on the challenges smallholder farmers face daily without access to patient capital, quality inputs, technical training, or guaranteed markets. ENTER THE MORINGA TREE. During their time in Ghana, Kwami and Emily were introduced to what was known locally as “the miracle tree.” The tree thrives in arid climates. It helps the crops around it grown better. It can be intercropped with subsistence crops mitigating risk to farmers. The leaves, with more vitamin A than carrots, more protein than eggs, more calcium than milk and more iron than spinach have the potential to end malnutrition and provide a stable food source to farmers. The oil seeds, rich in anti-oxidants and moisturizing agents produce one of nature’s finest cosmetic oils for hair and skin care. The solution to poverty, malnutrition, and hunger was growing in their own backyards. INTRODUCING TRUE MORINGA. The more they learned about the harmful chemicals in synthetic cosmetics and hair relaxers, the more passionate they became about bringing conscious consumers a natural alternative that actually worked. Putting their engineering and business acumen to work, they went back to Cambridge to devise a proprietary extraction system that could be brought closer to the farmers, adding value and jobs on the ground, and producing the highest quality natural oil nature has to offer. Today, they serve over 5,000 small farming families, they have planted over 2 million trees, and they have increased the farmer incomes by 10x. Can you say power duo?! Check out True Moringa here!! We hope you enjoy this episode!! Let us know what you think by leaving a review on iTunes, Stitcher, or whever you listen to your favorite podcasts. WE LOVE YOU! xoxo, Meg & Beck --- Support this podcast: https://anchor.fm/detoxandchill/support

Hi lovely friends! It’s not the last time that you’ll be hearing about this from us, BUT we want you all to come to our gut-health event on April 4th! We will be diving in with Charity Lighten, who is the CEO and Chief Nutritionist at Silver Fern. We’ll start with an amazing Core Power workout, followed by a panel on gut-health and wrapping up with dinner from Dig-Inn. Sign up at the following link! https://www.eventbrite.com/e/go-with-your-gut-detox-chill-x-silver-fern-brand-tickets-57892653485 Anyways, this week we have the AMAZING Carly Stein on the podcast and you guys…this one is going to inspire you to no end to pursue your passion! Carly is the founder of wellness powerhouse brand Beekeeper’s Naturals, which produces naturally-sourced and obsessively-tested superfoods straight from the hive. In 2015, Carly launched Beekeeper’s Naturals while working as an analyst at Goldman Sachs, fully bootstrapping the company. After a successful first year, she left her career in finance to pursue this passion full-time. Beekeeper’s Naturals products are made with her mission in mind: to heal customers while saving the bees.Beekeeper’s Naturals’ offerings range from 100% raw honey and bee pollen to hi-octane, health booster complexes and honey infused with high potency hemp oil for natural stress relief. After listening, you’ll want to try ALL the products! Use code DC15 for 15% off! We talk about so many important topics in this episode… - How to build your confidence doing something new and different (like leaving your job!); - How to feel deserving of your successes; - How Carly learned about products abroad that changed the game for her wellness routine; - The AMAZING products that Beeker’s Naturals offers (like propolis!) and why bees are so awesome; - The ins and outs of raising capital (one of our favorite parts of this episode!); - Their amazing new campaign for National Women’s History Month #myqueenbee This episode and recording with Carly gave us SO much energy after long days at work and sparked our creativity moving forward. You can’t miss this one! Follow Beekeeper’s Naturals here and find their website to order here. Remember, use code DC15 for 15% off your order! We are so proud and excited about this episode and are so excited to hear what you think - let’s start normalizing these conversations together. We’d love to continue this conversation in our Facebook group and on Instagram. Our Facebook group is a safe space for anyone who joins, so don’t forget to check us out there. Just search *SUPER EXLUSIVE* Detox & Chill Podcast Group. As always, don’t forget to follow along with us on Instagram (@detoxandchillpodcast) and join our Facebook group. We love you! Xoxo, Meg & Beck --- Support this podcast: https://anchor.fm/detoxandchill/support

Briana reunites with college friend and accomplished restaurateur, Chef Matt Weingarten, for a tasty conversation about working the line through the culinary world. Having found a mentor early in his career, Matt attributes his rise through the NYC restaurant ranks to good leadership and keeping his head down. While they reflect on their time together at Ohio University, it was Matt’s match-making skills that gave Briana one of her best jokes during her days of stand up. Dig Inn if you want a fulfilling course of inspiration and entertainment.

Are you ready to dig in and make a change--literally and figuratively? On this episode, author Sara Bliss talks about her new book, Take The Leap: Change Your Career, Change Your Life. She interviewed 75 career changers to find out how they did it, and joins us to share what she learned. In the second half of Radio Cherry Bombe, we look at a restaurant group bringing positive change to the food world. Taylor Lanzet and Elizabeth Meltz from the fine fast casual restaurant group Dig Inn stop by to talk farmers, seasonal eats, and sustainability. Thank you to our sponsors Le Cordon Bleu, Vital Farms Pasture Raised Eggs, and Bob’s Red Mill for supporting today’s show. Radio Cherry Bombe is powered by Simplecast

Viveka Hulyalkar, CEO of Beam impact, a social impact company that helps consumers make donations through every day purchases, joins us with Taylor Lanzet, director of sustainability from Dig Inn, one of our favorite fast casual restaurants. Learn how where you eat can make an impact.

Dave Franzese and Mark Richard Miller are celebrating the 10th anniversary of their creative studio Dark Igloo. Host Justin Gignac (@justingignac) invites the duo into the studio to reflect on the past decade of creating work that's drenched in humor and nostalgia. They discuss their mission to do 50% of projects for themselves (like Bored Game and Contact Us) and 50% for clients like Bonnaroo, Nike, Dig Inn, and most notably, GIPHY. Their conversation touches on topics from '90s nostalgia, what we absorb from our parents, and how having children has changed their perspective on both work and play. In this episode, you will learn that every project, no matter how small or seemingly insignificant, is an opportunity to build a relationship that could change your career in the future. And that passion, enthusiasm, and play are self-perpetuating and worth prioritizing. Follow @OvershareTalks on Instagram, Twitter, and Facebook SHOW NOTES: Deep Work by Cal Newport Jim Henson Stan Winston Maslow's Hierarchy of Needs

The Ever Curious Gardener: Using a Little Natural Science for a Much Better Garden (https://amzn.to/2PZ1k5m) I grew up on Long Island, just got back from New York, but IDK if I have ever been there. I talked at a guy Aiden who is a manager at Young’s Farm and Larry Tse who runs a farm for Dig Inn which is also in the Hudson Valley. It is July 11, 2018 and I have a guest who’s books have been recommended a number of times on the show. Tell us a little about yourself. I did not grow up in agriculture a long time ago I was in college and grad school in Chemistry, then i dropped out of grad school in Chemistry and I moved to Vermont for a year to figure out what I was gonna do and I got really into reading about gardening. After a year of not doing much in VT I went to grad school in Ag at the U Wisconsin.  I dove into gardening intensively, I was learning a lot, because I didn’t know anything! I was learning a lot about soil science especially, because that’s what I was in grad school in and after few years I got a degree in horticulture too. Still gardening crazily. access to a good agriculture library so I would read everything I could find besides doing it. I worked for the Soil Conservation Services which is now called the Natural Resource Conservation. Went back to school and got my Doctorate in Horticulture with a specialty in fruit crops. I worked for Cornell for a while, when that job ended I went off on my own lecturing and writing and consulting. The whole time I did garden like a maniac, I still do, it hasn’t lost  it’s appeal. I still love it! One other addition when I moved to NY to work for Cornell so I planted 3/4 acre fruit trees The Farmden field another 2 acres south of my property. A little over 2 acres. Instead of planting 2 of each fruit tree I planted 20 so I could study them more. I renamed it a farmden, more then a garden a little less then a farm! Tell me about your first gardening experience was that in Grad school? When I was very very young we had a house just north of NYC We had a house with a small vegetable garden, it was planted by the swing set. I wasn’t that into the garden, I liked eating from the garden. I remember my father giving me this shovel and said, turn over the soil here. It was taller then me, I remember trying to put the shovel in the ground, it was like a rock, it was a stiff clay soil.  It’s tough when you have that kind of soil, Mike was just telling me the other day don’t dig there, don’t you see all those rocks.  (https://amzn.to/2MLEYXe) (https://amzn.to/2MLEYXe) a bold title the publisher made up, I always say it’s not Weedless, it’s Weed Less gardening, the main theme, that I practiced is  no till My garden soil has not been dug for many years partially studying soil science goes back to trying to shovel in the ground when I was a little kid.  You did all this school, started writing, gardening the whole time, so I guess one big questions I have is that at school you don’t always learn the organic way, and how did you learn the No-Till thing? Not in school, as a matter of fact, it was kind of mentioned disparagingly,  if at all… definitely didn’t each organic sort of learning basic soil science basic soil science isn’t organic or not organic, it’s just basic soil science and can be applied organically or not organically but I used it from the organic perspective Now most of the land grant colleges have come around to noting the benefits of organic guarding learning the basics. I like to learn from books and trying things out in the field. I was trying things out reading a lot and gardening a lot I feel lucky to have that opportunity to have access to all that literature and have a garden.  classroom access to have a classroom could not live anywhere Support this podcast

It’s June, so all of us at Heritage Radio Network are celebrating Pride month! Pride honors the 1969 Stonewall riots that launched the Gay Liberation Movement here in New York City. Before you binge watch season two of Queer Eye, catch up with this week's episode of Meat + Three. First, we turn to last week’s Supreme Court decision about the baker from Colorado who refused to design a wedding cake for a same-sex couple, back in 2012. To recap: Charlie Craig and David Mullins met, fell in love and decided to get married. They went to the Masterpiece Cakeshop, to order a custom cake for their wedding, but the owner, Jack Phillips, denied their request. He cited his Christian faith and religious objection to same sex marriage. The ACLU filed a complaint with the Colorado Civil Rights Commission and in 2013, that organization ruled against Phillips. His lawyers failed to get the ruling overturned in Colorado, but two years ago, the US Supreme Court agreed to hear the case. On June 4th, the Supreme Court ruled in favor of Phillips and Masterpiece Cakeshop, saying that the Colorado Civil Rights Commission did not act as a neutral ruling body in the matter. We were surprised by the decision, so we asked our correspondent Esther Trakinski to share some insight on Justice Kennedy’s majority decision. (Trakinski practiced law for 25 years before becoming a food systems specialist and adjunct professor at NYU.) She told us that the Supreme Court decision is much narrower than civil rights advocates feared, and actually called it “a resounding acknowledgement that gay people are protected persons under the law.” The decision was procedural and highly specific to this case. To be sure, some may try to invoke this decision to deny services to gay people for their weddings, but last week’s ruling ensures their actions would still be considered unlawful in a courtroom. Still, emotions are running high after the verdict–we’ve seen a deluge of negative Yelp reviews about Masterpiece Cakeshop, and actor Andrew Garfield pled at the Tony Awards “let’s just bake a cake for everyone who wants a cake to be baked.” That’s why we’re delighted to introduce you to Jim Samaras, who co-owns Lora’s Donuts and Bakery shop with his wife in Englewood, Colorado. Not only did they reach out and offer to bake Charlie and David a custom wedding cake (a rainbow cake, to be more specific), they gave it to the couple for free. Our next story turns to Taylor Lanzet, another woman whose work brings us joy. As the Director of Supply and Sustainability, she sources vegetables for Dig Inn, a fast casual restaurant chain that focuses on serving local produce. Host Dana Cowin, who currently has a consulting gig with the restaurant group, welcomed Lanzet to her show, Speaking Broadly on an episode she called “Queer Eye for the Food Supply.” Kat Johnson addresses the controversy surrounding Antoni Porowski, Queer Eye’s Food and Wine Expert. Many viewers thought his recipes from season one were unsophisticated, but we ask: what’s wrong with simple food? Mitchell Davis, the Executive Vice President of the James Beard Foundation, even weighs in on simple food and provides us with one of his favorite summer recipes! We end with a story by Hannah Fordin of a food writer who’s exploring the fascinating correlation between the vegan and LGBTQ communities. Leah Kirts is a freelance food writer and nutrition educator for a non profit in Harlem. She developed research on the intersection between the LGBTQ community and the vegan community. She shares her journey of coming out as vegetarian – and eventually vegan – before fully coming to terms with her queer identity. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo via instagram.com/joyosity. Meat + Three is powered by Simplecast

There are few people I love following on social media as much today's guest. Dana Cowin's enthusiasm for food, career, and life as a whole are a delight.  As editor in chief of Food & Wine Magazine for 21 years, a judge on Top Chef, a cookbook author, the host of the podcast Speaking Broadly, a chief creative officer at Dig Inn, just to name a few--on paper she's clearly extremely accomplished. In person however, she far exceeded her impressive resume she was present, welcoming, inspirational, wise, and warm when I visited her Manhattan apartment to record. Dana made us tea, gushed about her best friend Cheryl, and made sure I had a cozy pillow to sit on before diving into the interview. She was not only easy to talk to but allowed the conversation to organically meander wherever I  led us. We chatted about female friendship, the evolution of food culture and her role in that, food culture and trends now, what a day in the life of a editor in chief is actually like, career transitions (Dana was EIC for 21 years before leaving in 2017), the power of story and her new love of podcasting, food as pleasure and connection, her advice to mentors and mentees, and so much more. I loved everything about Dana and it was a delight to have her on the podcast.    Notes from the Show:-Dana Cownin on The Web | Instagram | Twitter |- Dana's Ted Talk-Dana's Podcast Speaking Broadly-Dana's Top Chef Episode- Season 5, Episode 5- Cheryl Miller Houser's episode on the podcast-NYC Restaurants we talked about: Egg House (pop-up), ABCV, Frenchette, Dig Inn Cool Things to Check-Out:-Interested in learning how to launch your own podcast? I created an online podcast course! Check it out here AND follow me/the course for all things podcasting on Instagram.- Join me at The Good Fest on 8.11.18 in Philadelphia! Use the code KATIEDALEBOUT15 for a discount on your tickets!-Sign-up for my newsletter to get updates on where I'll be and what I'm loving!-Join the listener Facebook Group-Get my book Let It Out: A Journey Through Journaling. — Show Sponsors —Have you tried FABFITFUN yet? If you don't already know about it, it’s a seasonal box, with full-size beauty, fitness and lifestyle products. I recently got their Spring Editor’s Box and LOVED IT. It has products like a Free People eye mask, beauty and skin care products from Kate Somerville and Tarte, a mug by Ayesha Curry, and that’s just the beginning. They only have a limited number of boxes each shipment so be sure to sign-up so you don't miss out. You can get $10 off your first box which makes it only $39.99 (and the products in each box value for over $200!). Plus as a member you get free access to FabFitFunTV that offers a variety of workouts you can do anywhere and you can shop exclusive member’s only sales. FabFitFun is an easy way to give yourself some extra love you deserve!Go to www.FABFITFUN.com and use the code"LETITOUT" to sign-up and save $10 off your first box. 

  LARRY T (https://www.instagram.com/thelarbear/) Sorry folks. This interview has both typing in the background and I couldn’t split the tracks and no show notes. On the flip side the content is AWESOME!!! I know you will love it! WE BUILD COMMUNITY THROUGH FOOD We do this by forming genuine, trusting relationships with our farmers and partners, and serving food that embraces the seasons. In our kitchens, our chefs prepare real food from scratch, inspiring them to cook up their best ideas and their own best futures. We believe in the power of a shared table—for the everyday and the extraordinary—a place where friendships are made and ideas are born. Let’s start with a meal. DIG-ISMS special delivery I have a family organic county It’s a really cool our focus is on seasonal and local american food supply chain locally grown produce NY PA vermont and New Hampsi local food fresh food at a eating well is expensive healthy bowl 12-15$ protein starch vegetables 50 farm partners ne weekend and our own farm last year we farmed 6-12 In the Hudson Valley Oranig county black dirt region unique piece of land background are enormous glacial lake farma we consider ourselves stewards of the land don’t have to do much don’t have to lay compost time over time cover cropping never bare yep I manage the farm 6th year of farming first season on this particular piece of land hired me to come on planning and budgeting I was born in 1990… well I went to school at George washington U agriculture wwoofing beet and avocado farm CSA Australia worked for a couple of months in Australia fell in love with the ag part volunteered northern va marlyand and VA farming volunteer farming managed one of the cities farmer’s markets introduction into the thing move to NYC after graduating buying for a restaurant northern spy food co first farm to table ride a bike to the farmer’s market chef ag policy enventironmental studies coursework food studies food justice theoretical understanding macro level policy industry govern non profits I liked getting my hands dirty CSA PA in suburbs 20 acre 3-500 time of year 300 full shares big farm vegetables 3 acres of fruits 8 acre orchard apprentice there for 2 years took over the management no one is ever prepared to run a farm make some mistakes hopefully 12 acres we grow a little bit of everything growing for dig in whole sale buyer 12 different things at the same time grow more 3 weeks pick 2000 bunches of scallions grow a lot few things that we persian cucumbers really popular dish for us this one dish comes from our farm so many restaurants one farm couldn’t serve all of them supply our own chain with our own farm teach our chefs have the public interesting things example last year 10 different kinds of heirlooms taste testing for our chefs work with our partners 10 acres test kitchen of a farm grow a little bit of everything no 50 40 different kinds of vegetables 80 varieties when I was managing that farm my background bolser up selling program what kind of restaurant cafe we liked to go to malverne butery suburbs of philly walked in between 3-4 bunch of catalogs chef was there Im a farmer Im intersted in growing for you your food is great im seed catalog I like this variety a whole plan thses amounts different restaurants I wanna work with you so this can be a productive relationship I said I would grow this... Support this podcast

This is a conversation with Dan Fogarty. Dan started working with Chipotle at just 4 locations, eventually becoming their head of marketing and helping them add nearly 500 more. He was also the EVP of Marketing for Noodles & Company, uniting the brand under the 'Your World Kitchen' theme and taking them public in 2015. He's also held leadership roles with Potbelly and the Dig Inn. You can now find him traveling the world and, as he says, “helping cool companies build cult brands.” Enjoy!

Taylor Lanzet is young, queer and an advocate for food system change and inclusivity. In college, Lanzet helped run a CSA-styled program for students and faculty, including funding "shares" for low-income customers. Now 24, Lanzet sources millions of pounds of vegetables for the Dig Inn restaurant group where she's the Director of Supply and Sustainability. On this episode of Speaking Broadly, Lanzet discusses how she’s investing her energy—and dollars—to support otherwise marginalized farmers. To learn how to make a difference, no matter your age or experience, listen in. Speaking Broadly is powered by Simplecast

Who doesn't like to eat? Maybe my seven-year-old … he'd rather talk at the table … but the rest of us, when we're hungry, want something right now, and something that's not going to induce a lot of guilt.  That, in a nutshell, is what has given birth to the fast casual movement over the past 20-plus years, and this week, I want you to join me for my conversation with the father of fast casual, Ron Shaich. Before there was Chipotle or Dig Inn, there was Panera Bread. Founded in Missouri in 1987, it now boasts more than two thousand locations. But Shaich, one of the founders, was selling cookies when he first got into the restaurant business. And he's got some insights to share about the journey. I got some time with Ron Shaich to talk technology, and quality, and wages, and more. We had half of this conversation on Fortt Knox Live, which you can catch Wednesdays at 2 pm, and see by the way on YouTube, and the CNBC app on Apple TV and Amazon Fire TV. Also, Ron and I kept the conversation going exclusively for this podcast, so there are parts that are new here, even if you watched live.   Learn more about your ad choices. Visit megaphone.fm/adchoices

2018 is looking to be another great year for the show.  First, from Beakman's World, Paul Zaloom joins us for a funny, interesting, and open interview.  We discuss the creation of Beakman's World, puppeteering, college, his unusual success in Mexico, and more.  Paul was an excellent interview.     Next, Matt Weingarten, the Culinary Director of Dig Inn, joins us to discuss his successful business, the creation of the restaurant, andf the future of the Dig Inn.   Also, Scott fails miserably at a Trump vs MLK game, we learn about Scot's love of cold meat. and the guys submit their picks for their "MeToo" pool.  Just another week on this crazy show.   Please continue to follow, like, share and listen.   FB-verbalshenanigans IG-verbalshenanigans Twitter-VScomedy

Adam Eskin is the founder and CEO of Dig Inn a chain of restaurants serving seasonal American food, mostly vegetables from local farmers and partners. Prior to Dig Inn, Eskin worked in finance at Merrill Lynch and Wexford Capital. www.diginn.com — Credits — This episode of Giants & Crowns is hosted and produced by Nsi Obotetukudo. Editing by Duncan Gerow, Joe Fuller, and Nsi Obotetukudo. Special thanks to Isabelle Thenor-Louis, Joan De Jesus, Sunny Ou, Hannah Anokye, & Kiera McBride. — Sponsors — Breather www.breather.com Clara Labs www.claralabs.com Taskbullet www.taskbullet.com — Giants & Crowns — www.giantsandcrowns.com https://www.instagram.com/giantsandcrowns/ The Giants & Crowns Podcast is an interview driven series focused on unearthing stories from industry/cultural leaders while unpacking their learned lessons involving people, product, and process.

As the founder & CEO, of Dig Inn, a successful farm to table restaurant group based in New York and Boston Adam Eskin was thrown in the deep end right from the start. With an Economics degree from Brown University, Adam quickly entered the world of finance where he ascended the corporate ladder. His first insight to the world of food came when Wexford Capital acquired a small chain of bodybuilding restaurants, at the time of the protein craze during the mid 00's. Adam soon assumed responsibility for the transformation and revival project of the restaurants which would become Dig Inn. Dig Inn is an inspiring company with direct connections to the farms that they source from. In the modern era where food companies alternate their fluffy descriptors depending on whats in vogue, Dig Inn has maintained the same vision from day one. They are a farm-to-table, seasonal restaurant group which serve healthy and nourishing food at very affordable prices. This was the company that I wanted to work for when I first moved to New York, and it still magnetizes me to this day because it’s core ethos is so encouraging. Adam Eskin has thrown himself in to an industry where, on paper, he had no right to succeed, but with humility and ambition he has constructed a machine that will eventually shift the food industry.

This episode of Week in Review goes over The Real Cost of Food panel from SXSW, table-scaping with Irish flair, and tipping policy straight from the man himself, Danny Meyer. On “The Breakdown” Jack and Erin talk to Cherry Bombe’s Kerry Diamond about the upcoming female-led Jubilee Conference. Last Great Bite Every episode of Week In Review opens with a recap of the last great thing Jack and Erin ate, and how you can try it too. JACK: Ramen Tatsu-ya in Austin, TX ERIN: Green pizza at Pizza Loves Emily in Fort Greene, Brooklyn Featured Episodes Get caught up on the highlight reel of clips from the last week of HRN’s programming. The Real Cost of Food panel at SXSW Hosted by Darren Bresnitz, co-host of Snacky Tunes With guest Alex Stupak of Empellon and Erik Bruner-Yang of Maketto in Washington DC Sharp & Hot Episode #121: Clodagh McKenna (3/15/16) Hosted by Emily Peterson With guest Clodagh McKenna, Irish chef and TV personality All in the Industry Episode #100: Danny Meyer (3/16/16) Hosted by Shari Bayer With guest Danny Meyer, CEO of Union Square Hospitality Group The Breakdown: A guest or caller from around the industry joins the show to talk about their recent work. Jack and Erin speak with Kerry Diamond, co-founder of Cherry Bombe and co-host of Radio Cherry Bombe. Kerry tells us about the upcoming Jubilee Conference, a day-long event featuring female chefs and tastemakers that “brings Cherry Bombe to life.” This year marks the third year of Jubilee, which takes place on April 10, 2016 at the High Line Hotel in Manhattan. The event will focus on women in food with featured panels and discussion that address a variety of issues and opportunities that exist in the food world, as well as a lunch by Dig Inn. Big-Ups: Jack and Erin “big up” people, places, and things they're totally digging right now. JACK: His girlfriend, Odetta Hartman. They will be performing at The Townsend tonight, March 18, as part of SXSW! ERIN: Jacqueline Raposo, host of Love Bites, who hosted an inspiring and entertaining episode this week about why we are still single with chef Daniel Holzman from The Meatball Shop.

This week on What Doesn’t Kill You host Katy Keiffer interviews Adam Eskin about the work he is doing at Dig Inn seasonal markets. Adam tells us about his transition from the business world to the food world, and why they are fairly similar. Katy and Adam then discuss Dig Inn’s work with smaller scale producers and and how Dig Inn tries to do everything they can to help their efforts. This program was brought to you by Cain Vineyard and Winery. “We come to the table with a partnership approach, what can you do for us what can we do for you?” [13:00] — Adam Eskin on What Doesn’t Kill You

This week on What Doesn’t Kill You host Katy Keiffer interviews Adam Eskin about the work he is doing at Dig Inn seasonal markets. Adam tells us about his transition from the business world to the food world, and why they are fairly similar. Katy and Adam then discuss Dig Inn’s work with smaller scale producers and and how Dig Inn tries to do everything they can to help their efforts. This program was brought to you by Cain Vineyard and Winery. “We come to the table with a partnership approach, what can you do for us what can we do for you?” [13:00] — Adam Eskin on What Doesn’t Kill You