Podcast appearances and mentions of ethan frisch

Dogfish Head has a reputation for pushing the envelope with culinary ingredients in their beer, and that penchant for experimentation was incorporated into the program at this year's Brewer's Retreat through this panel discussion on spices (and brewing with them), moderated by Dogfish Head founder Sam Calagione and featuring Ethan Frisch of single-origin spice purveyor Burlap & Barrel along with the dynamic duo of Dogfish Head R&D—Mark Safarik and Bryan Selders. In this episode, they discuss: finding flavor inspiration around the world sour, sweet, and savory spices the truth about cinnamons origins, processing, flavors, and uses for a variety of popular spices insight into the ways that Dogfish Head uses various spices and ingredients in its beer And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): At G&D Chillers they always strive to Build Great Chillers. Partner with them as you Build Great Beer. Choose G&D Chillers on your next Expansion or Brewery start up and receive 1 free year of Remote control and Monitoring of your new G&D Chiller! ProBrew (https://www.probrew.com) “ProBrew is excited to now offer 2-4 week lead times on all in-stock ProFill Rotary Can Filler and Seamers. This special lead time is only while supplies last, so send us an email at contactus@probrew.com or call us at 262-278-4945. ProBrew, Brew YOUR Beer.” Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Omega Yeast (https://omegayeast.com): Experience distinct transparency and juiciness with Omega Yeast's DayBreak-V. We've genetically eliminated haze in the popular British-V strain, allowing you to preserve the fruit-boosting prowess while achieving crystal clarity. Learn more at info@omegayeast.com. Five Star Chemical (https://fivestarchemicals.com) Our cleaning solutions are specifically formulated to meet the unique needs of breweries, ensuring that your equipment stays clean and free of harmful bacteria and contaminants. From cleaning fermenters to kegs, we have a solution for every step of the brewing process. RSS Maclin (https://RSSMACLIN.com) provides the training and resources breweries of all sizes need to ensure the exceptional quality of your product remains the same from beginning to end. For more information, visit RSSMACLIN.com or email Service@rssmaclin.com Indie Hops (https://indiehops.com) breeds new hop varieties to help brewers captivate beer lovers. Brewers worldwide trust Indie's unique varieties — Strata, Lórien, Luminosa, Meridian and Audacia — to modernize, brighten and diversify their beer lineup. Visit indiehops.com/podcast to discover what's new in hop flavors. Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order.

Barracuda voice Nick Nollenberger sits down with recently re-signed defenseman Ethan Frisch to talk about signing another deal with the Barracuda, his rookie season, and more.

When Ori left his previous VC funded tech startup, he was determined that his next company would be bootstrapped so he could control his own destiny. Ori co-founded Burlap & Barrel with Ethan Frisch, a single-origin spice company. They made sure the company was profitable from day 1 (without paying themselves). Initially they put all the money back into the company, doing consulting on the side and by year 3 they were able to start paying themselves completely from the company.Listen to our conversation as we discuss the conscious choice to be profitable, how they found success with a unique value proposition selling “commodities”, and their upcoming expansion into retail.www.burlapandbarrel.comStartup to Scale is a podcast by Foodbevy, an online community to connect emerging food, beverage, and CPG founders to great resources and partners to grow their business. Visit us at Foodbevy.com to learn about becoming a member or an industry partner today.

Ethan Frisch and Ori Zohar are Co-Founders of Burlap & Barrel, the spice company deeply beloved by the chef community and home cooks, in search of spices that taste like they're meant to taste. On this episode of ITS, Ethan and Ori tell Ali how they not only quintupled in Covid, but how they made sure to stay in the hearts and carts of consumers after the pandemic.Photo courtesy of Burlap and Barrel.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.

Hosted by Linda Gassenheimer. Spices add extra flavor to our meals, how long can we keep them, how should we store them, what should we look for when buying them? We'll have these answers and much more from Ethan Frisch, Co-Owner of Burlap and Barrel Single Origin Spice Company. Sommelier Jacqueline Colemen speaks with Daniel Daou, co-founder and winemaker at DAOU Family Estates in Paso Robles.

This week on Special we continue our deep dive into the world of dried spices with Ethan Frisch and Ori Zohar, founders of Burlap & Barrel. And we hear from some serious eaters about their experiences with buying, using and storing their dried spices.

This week on Special Sauce we talk to the good guy spice whisperers Ethan Frisch and Ori Zohar, who are the founders of the socially conscious spice company Burlap & Barrel. They are on a mission to to build new international spice supply chains that are equitable, transparent, and traceable.

Spices add extra flavor to our meals, how long can we keep them, how should we store them, what should we look for when buying them? We'll have these answers and much more from Ethan Frisch, Co-Owner of Burlap and Barrel Single Origin Spice Company. Sommelier Jacqueline Colemen speaks with Daniel Daou, co-founder and winemaker at DAOU Family Estates in Paso Robles. Hosted by Linda Gassenheimer

Today on the show we welcome Ethan Frisch and Ori Zohar, the cofounders of Burlap & Barrel, a very well-regarded spice company that might just play a starring role in your kitchen. We wanted to have these guys in to talk about the early days of their company and how both left successful careers in restaurant cooking and advertising to launch it. We also find out about their meticulous approach to sourcing Guatemalan cardamom and Turkish black Urfa chili, as well as digging into more spices they think we should be cooking with. We hope you enjoy this conversation.Also on the show, Brad Metzger discusses some of the big themes that arose during the latest LA Chef Conference. 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 BURLAP & BARREL:How Burlap & Barrel is Shaking up the Spice Industry [Fast Company]New Spice Company Sells Seasonings From the Source [NYT]The Musakhan Queens of Ramallah [TASTE]

This week, we dive into the new spice trade, its history, and two specific companies' commitment to their farmers and direct trade. First, we talk to Sana Javeri Kadri, founder of Diaspora Co. She talks about her research on what the spice trade should look like today and what inspired her to base her business on the stories of spice farmers worldwide. Check out this recipe for Almond Turmeric Potatoes to put your turmeric to work. Then, we talked to Ethan Frisch, Co-Founder of the direct trade spice company Burlap & Barrel. He walks us through a spice tasting of peppercorns, cinnamon, and cumin for a lesson in evaluating aroma and flavor and a gentle reminder of the qualities we should be thinking about when we buy spices. After hearing the conversation about cinnamon, you'll want to give it a go with this recipe for Cinnamon-Toast Graham Crackers.Broadcast dates for this episode:October 6, 2023 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

#22. Ethan Frisch and Ori Zohar are the co-founders of Burlap & Barrel, a spice company and public benefit corporation with a mission is to end inequality and exploitation in food systems that disenfranchise skilled farmers. Burlap & Barrel works directly with small farmers around the world, sourcing only single origin spices. Their focus is not just on procuring the spices but also on helping the farmers incorporate sustainable practices to ensure their businesses are economically viable.The results have been outstanding, as Burlap & Barrel has been able to sustainably procure some of the most incredible spices directly from the farmers' harvest to our kitchen. The founders share their journey of starting the company and the story behind their first spice discovery – wild cumin from Afghanistan.Throughout the episode, Ethan and Ori discuss their sourcing process and the relationships they build with visionary farmers who prioritize flavor and sustainability over high yields. They emphasize the importance of visiting the farmers in person to develop a genuine understanding of their practices and establish trust. Burlap & Barrel's vision goes beyond just providing exceptional spices; it's about creating a positive impact on farmers' lives and preserving cultural and heritage varieties.Where to find Ethan Frisch: InstagramLinkedInWhere to find Ori Zohar: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:10) Gorilla Ice Cream(5:13) Ori's Startup(7:52) Why Burlap & Barrel started(10:58) How Burlap & Barrel finds their partners(15:32) How Burlap & Barrel validates quality(17:44) Picking a White Peppercorn partner(22:07) Burlap & Barrel Origin blends(27:10) Direct to Restaurant to Direct to Consumer(30:46) The Supply chain and commoditization of spices(32:37) What is Iru?(35:36) The spice industry in America(40:12) Domestic versus International sourcing(42:01) How climate change effects sourcing(48:08) Burlap & Barrel on Shark Tank(55:34) Working with Floyd and Barkha Cardoz

Ground Black Lime, Royal Cinnamon and Wild Mountain Cumin are among dozens of single origin spices sold by Burlap & Barrel, a public benefit corporation building equitable, transparent and traceable supply chains around the world. In this episode of the Xtalks Food Podcast, Sydney talks about the unique spice company, whose co-founders and co-CEOs discussed Burlap & Barrel's mission and growth during a recent appearance on the television show “Shark Tank.” Founded in 2016 by Ori Zohar and Ethan Frisch, Burlap & Barrel partners directly with smallholder farmers to source spices that have never been available in the US before, while helping improve the livelihoods of their partners in the field. Although the pair did not close a deal on “Shark Tank,” Zohar and Frisch plan to expand the brand's product offerings and reach more grocery store shelves in the years ahead. The team praises the brand for bringing new flavors to the market while also partnering with smallholder farmers to improve their livelihoods. Also in this episode, Sydney talks about some recent plant-based meat recalls from prominent brands including Impossible Foods and Beyond Meat. Last month, Impossible Foods recalled its Chicken Nuggets Made from Plants and Wild Nuggies because of the possibility of small pieces of wood in the products. In 2019, Impossible Foods issued a voluntary recall after a California restaurant found a piece of plastic in a bulk Impossible Burger product. Impossible's rival, Beyond Meat, is also no stranger to plant-based meat recalls. Beyond Meat's Pennsylvania's facility had food safety issues in 2021 and 2022, including mold and Listeria contaminations, according to internal documents and photos leaked to Bloomberg. There is a belief that plant-based products are healthier and less susceptible to pathogens like E. Coli and Salmonella, but faith in the inherent safety of plant-based products is misplaced. The team points out that plant-based meat recalls have become more prevalent because the products are ultra-processed and contain numerous food-grade chemicals as ingredients.Read the full article here:Burlap & Barrel Showcase Single Origin Spices on “Shark Tank”Recent Plant-Based Meat Recalls: Impossible Chicken Nuggets, Beyond Burgers and OthersFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

In episode 075, we talk to Ethan Frisch, the co-founder of Burlap & Barrel Single Origin Spices. We talk about how he got started in the spice business, what are some of their most popular spices, and why it's important to include spices in your grocery budget. Check back later for our transcript in our show notes page.

The plan was not for Luke Bast to come in and play 20 minutes in his first game in eight months. The UND defenseman, who had been recovering from an upper-body injury sustained in the fall, was expecting to be eased into the lineup. But when Fighting Hawks alternate captain Ethan Frisch left Friday's game in Bemidji with a lower-body injury in the second period and junior Tyler Kleven suffered an injury in the third, Bast was thrown into the fire.

Ethan Frisch is the co-founder of Burlap & Barrel. He's a native New Yorker, entrepreneur and activist around food systems and social justice. Ethan has worked in kitchens as a line cook and pastry chef in New York and London, and as the chef behind Guerrilla Ice Cream. He left kitchens to become a humanitarian aid worker, and worked with NGOs including the Aga Khan Foundation in Afghanistan, Maries Stopes in Sierra Leone, and Doctors Without Borders on the Syrian/Jordanian border.--Deeply savory and bursting with flavor, Köfte Baharat is a traditional Turkish spice blend for meat from Burlap & Barrel---Ethan's Grub Street Diet--Call Zak with your minute advice at 844-935-BEST---bestadvice.showIG: @bestadviceshowZak's twitter: @muzachary

SUPPORT the SHOW with my New Patreon!This week we chat with Ethan Frisch from Burlap & Barrel about the journey of spices. Burlap & Barrel is an international food supply chain that sources the best spices from around the world. Ethan leads Burlap & Barrel sourcing, importing and international logistics. He also creates the relationships with restaurants and facilities around North America.Join us while we chat everything spices--some topics include:What is Burlap and BarrelWhat regulations are there for importing/exporting spices?Suitcase importing?What got you into spices? The history on spicesThe difference between an herb and a spiceAnatomy of pepperHistory behind chili flakesWhat are your top sellers?How to keep spices/how long can you keep spices?The truth about grocery store spicesHow to use spicesSingle origin?Where do these spices come from?What spices are you looking for? What is your goal for spices in the future?Why is vanilla so expensive?SEAWEED a spice?Where to find more of Ethan and Burlap Barrel:WebsiteInstagramFacebookTwitterWatch the spice haul I received from BURLAP AND BARREL Follow my other social media sites to interact and engage with me:floraandfungapodcast@gmail.comFacebookInstagramTwitterYouTubeHelp support my book and tea buying habit by "Buying me a Book"a twist on buy me a coffeeWhen I reach my goal of $100 I will do a special book giveaway!Theme song :    -Soundotcom called Go Rock    -Take the Lead by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4458-take-the-leadLicense: http://creativecommons.org/Support the show

Today's Guest: Ethan Frisch from the North Dakota Hockey Team We Discuss: -Ethan's College Hockey Experience with UND -Ethan's USHL experience - His Journey to College Hockey from Minnesota

In this episode the boys welcome former Moorhead Spud and current North Dakota hockey player Ethan Frisch.  Ethan talks about his high school days, the state tourney experience, his decision to leave school and play juniors, playing with Jake Sanderson, his hockey camps and more.  Give a listen, leave a review and enjoy!

Don't miss this SPICY episode with Ethan Frisch Co-Owner of Burlap and Barrel Single Origin Spices. In the first minute of the show you will quickly realize how amazing this company, their owners, and their products are, simply by hearing their story. In addition to talking about the true elevated value that this company puts on it's farmers and foragers, you will also hear fantastic stories about Fire Breathing Dragons protecting black pepper crops, chai flavored forrests and doctors turned turmeric growers- all in the name of flavor as it's meant to be experienced. The spices from Burlap and Barrel Single Origin Spices will blow you away, not only in the flavor itself, but in the impact their processes have on breaking down a broken aspect of our food industry- the spice commodity markets. Ethan and Ori and the team at Burlap and Barrel Single Origin Spices are indeed Saving The Earth One Flavor At A Time! To shop for the best spices ever: Burlap and Barrel Single Origin Spices www.flavorremedy.com #flavor #flavorremedy #salty #sweet #sour #bitter #umami #livingflavor #flavorfromlife #saveoursoils #deliciousenvironmentalism #flavormatters #spices #singleoriginspices #beautifulspicesequitablysourced #forgaging

Join us for a conversation with Abena Foli, who is the founder and co-owner of POKS Spices. Abena was born and raised in Ghana, West Africa, where she lived until 2006 when she immigrated to the United States for her college education. Her passion for food comes from her farmer-father who taught her how to blend spices and to understand the culinary heritage of cooking authentic West African meals.Abena's food science background and 10 years of corporate food industry experience exposed her to the white space in the food retail environment for West African flavors and foods. Leveraging her background, she started POKS Spices in 2016, developing Spicy Seasonings based on the West African Holy Trinity of chile, ginger, and onion. The mission of POKS Spices is to introduce the American home cook to West African flavors, and they have been featured on Good Morning Texas, The Dallas Business Journal, and Cuisine Noir Magazine.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with renowned chef and activist Reem Assil. Reem is a Palestinian-Syrian chef based in Oakland, CA, and owner of the nationally acclaimed Reem's California in Oakland. The restaurant is  Reem's California Mission in San Francisco, inspired by Arab street corner bakeries and the vibrant communities that surround them. Reem has garnered an array of top accolades in the culinary world, including back-to-back James Beard Semifinalist nods for Best Chef: West. She is a graduate of the competitive food business incubator program, La Cocina, business leadership program Centro Community Partners, and Oakland-based business accelerator program ICA: Fund Good Jobs. Before dedicating herself to a culinary career, Reem spent over a decade as a community and labor organizer, building leadership in workers and residents to fight for living wages, affordable housing, and a voice in their jobs and their neighborhoods. Reem sits at the intersection of her three passions: food, community, and social justice. She uses food to invoke the central virtue of her Arab culture ⁠— hospitality ⁠— to build a strong, resilient, and connected community. Photo Courtesy of Lara Aburamadan.If your food media diet is fueled by HRN, sustain the future of food radiol. Become a monthly sustaining donor at heritageradionetwork.org/donate.Why Food? is Powered by Simplecast.

Join us for a conversation with Ariana Tolka, CEO and co-founder of Balkan Bites. They specialize in comfort foods such as burek, a flaky, stuffed phyllo pie that is a daily staple in the Balkans and the Middle East. After years of working for marketing and non-profit organizations, she found her calling—to share and preserve Balkan culture with authentic family recipes that have been passed down through generations.If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Why Food? is Powered by Simplecast.

Ethan Frisch is an entrepreneur and activist around food systems and social justice. He has had a very interesting journey which has led him to co-founding Burlap & Barrel, a spice company that is a Public Benefit Corporation, building new international food supply chains that are equitable, transparent and traceable. --- Send in a voice message: https://anchor.fm/boldmovesonly/message

Join us for a conversation with Bobbie Garbutt, live from Grenada! A 4th generation cocoa and spice farmer in Grenada, Bobbie didn't envision her career in agriculture. Kicking off working life as a production assistant for a fashion label in London, her curiosity about food systems led her to jump ship and start her own catering company before the pandemic brought it to a grinding halt.The extended time spent at home allowed her to rediscover the unique significance of her mother's family farm in the Caribbean. Now working in regenerative agricultural initiatives across East Africa and Grenada, she's on a mission to inspire a movement back to the land--through making farming prosperous by rewarding good growing.Celebrate HRN's new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.Why Food? is Powered by Simplecast.

Season 2; Episode 8: Spices, Entrepreneurship and Social Impact with Ethan Frisch & Ori Zohar  Ethan Frisch and Ori Zohar are co-founders and co-owners of Burlap & Barrel. Burlap & Barrel sources unique, beautiful spices for professional chefs and home cooks. As a Public Benefit Corporation, they partner directly with smallholder farmers to source spices that have never been available in the US before and help improve the livelihoods of our partner farmers.  As a Public Benefit Corporation Burlap & Barrel is building new international food supply chains that are equitable, transparent, and traceable. Key Takeaways from this Episode: Building a Sustainable Business · We went from: what if we have to close the business, to we're about to run out of spices.  · We want to build a big business, a business that has impact, that has influence. · Entrepreneurship is always a process of iterating and improving. Nothing is static. · Now that we've grown, most of the things that happen in the business on a day-to-day basis are not my area of expertise. · You can be an entrepreneur even if your area of expertise is in business operations; continue to find the right subject matter expert that you can partner with partner. · We are lucky we get to live a life that we design. We get to decide what we do every morning. We get to make decisions for ourselves that most people in the world never get to make, and really don't have much hope of getting to make. The fact that we get to do this is already such a privilege, such a treat that, if the business had to close tomorrow, we are fine. We are healthy. We are in positions to make decisions about our lives, and the business doesn't define that. The business is an outcome of that, but not definitive Avoiding the Silicon Valley Model · Create a sustainable, long-term business that isn't optimizing for a crazy exit in five years; build a healthy, happy business. · The crazy, venture-backed, gigantic companies and founder as hero creating a new world is too stressful. Use other inspiring, quirky, funny companies for inspiration that have grown organically, have a deep and interesting culture of their own. · We disagreed with the advice we got from a startup accelerator program; and it turns out that what we did instead saved us from the pandemic. · Not relying on venture money forced us to be lean, thoughtful and to create more clever solutions because we couldn't just hire a senior person to come in to fix things. Building a Healthy Partnership · Starting this business was a new phase of a longstanding friendship. Having had one experience together of entrepreneurship meant that we understood how our skillsets and interests were going to complement each other. · Shared values can help partners navigate challenging decisions. · We're constantly checking in to see how we need to adjust our roles as the business grows. · When we disagree, it means we're working on something important. We have arrived at different conclusions with essentially the same information, and why? Tension is not, necessarily a negative thing, and in fact, it's been an overall a source of positive energy and it pushes us in the right directions. Our Toolkit: · Put in the time and energy and explicit focus to create a conflict resolution process including a toolkit and common language. · We ask ourselves how strongly we feel about something – on a scale of 1-10. The person who feels more strongly about something gets to make the decision. · We have a weekly meeting with no agenda. During that meeting we bring pebbles, not boulders. We want to talk about problems as early as possible. If it feels off or weird, we don't just sit and stew on it. These meetings create a safe space for us to bring whatever we're feeling. We can check in and disagree and talk through the things that are sitting the heaviest on our minds. · We practice disagreements about the small things, so that when a big thing comes along, we're ready.  Companies & Resources: · Examples of social impact business: o Rancho Gordo: sells incredible dried heirloom beans o King Arthur Flour · “Let My People Go Surfing” by the founder of Patagonia, Yvon Chouinard · Pete Flint at NFX Burlap & Barrel Articles · New York Times · Food & Wine · Bloomberg · Fast Company · Wall Street Journal To learn more about my work in executive coaching, leadership development and team effectiveness check out my website, connect with me on LinkedIn or email me at winnie@winnifred.org.   Reach out and tell me what was helpful about today's episode or any suggestions you have for my show. Please leave a review and tell someone else about this show; look below for some instructions on how to leave a review on Apple Podcasts. I look forward to sharing another transformative conversation with you next week! ------------------------------------------------------------------------------------------------------------------------------------------------------------ How to leave a rating or review in Apple Podcasts (on an iOS device) 1. Open the Podcasts app. 2. Choose “Search” from the bottom row of icons and enter the name of the show (i.e., “Transformative Leadership Conversations”) into the search field 3. Select the show under Shows (not under Episodes) 4. Scroll down past the first few episodes until you see Ratings & Reviews 5. Click “Write a Review” underneath the displayed reviews from other listeners. You'll then have the option to rate us on a 5-star scale, and write a review if you choose (you can rate without writing, if you'd prefer)

Join us for a conversation with Samah Dada! Samah is a New York City-based recipe developer, food photographer, and blogger behind Dada Eats. Drawing from her Indian heritage and inspired by the foodscapes of London, California, and New York, she is the host of Cooking with Samah Dada on the Today Show's digital channel.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Margaret Nyamumbo, founder of Kahawa 1893. Margaret is a third generation coffee farmer and grew up on a farm in Kenya before immigrating to the USA. After earning her MBA from Harvard, she went on to work on Wall Street when she rediscovered her passion for coffee. She founded Kahawa 1893 with a mission to close the gender gap in coffee. In Kenya, over 90% of labor in coffee comes from women, but they aren't fairly compensated because they don't own the land. Kahawa 1893 coffee is roasted and distributed from San Francisco and the brand recently launched in Trader Joe's as the first Black & woman-owned coffee brand to launch in the grocery chain.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Ethan Frisch, Sourcer and Co-Founder of Burlap and Barrel, discusses how to solve inequalities in modern supply chains, which affect the quality and flavor of our foods. He connects us to the root of our products: the farms and farmers.

Ethan Frisch, Sourcer and Co-Founder at Burlap and Barrel discusses how to solve inequalities in modern supply chains which affect the quality and flavor of our foods.  He connects us to the root of our products: the farm and farmers

Join us for a conversation with Hetty McKinnon, author of the new cookbook, To Asia with Love. Hetty is is a Chinese-Australian cook and food writer, based in Brooklyn, New York. She is the author of three other bestselling cookbooks: the best-selling Community, Neighbourhood, and the award-winning Family. Hetty is also the editor and publisher of multicultural food journal Peddler, and the host of the magazine’s podcast The House Specials. She is a regular recipe contributor to New York Times Cooking, Bon Appetit, Epicurious, ABC Everyday, and Food & Wine.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with journalist Larissa Zimberoff, author of the brand new book, Technically Food: Inside Silicon Valley's Mission to Change What We Eat, from Abrams Press. Larissa covers the intersection of food, technology, and business, and her work has appeared in the New York Times, the Wall Street Journal, Bloomberg Businessweek, Wired, and more. Larissa often presents on, moderates, and leads panels on food tech including at Stanford, reThink Food, Culinary Institute of America, and more. She lives in the San Francisco Bay Area.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Yao Zhao, founder of 50Hertz Sichuan Pepper. Born and raised in Chongqing, China, he is an economist and clean energy expert, and has worked in China, India, the Middle East, and currently in Washington DC. Yao started the company based on the belief that Sichuan pepper and its tingly numbing sensation will strike a chord with foodies everywhere. When Yao is not making Sichuan pepper oil, you'll find him trekking through the Pantanal in Brazil or along back roads in India, and pursuing his main hobby, scuba diving! Zanzibar, Okinawa, Strait of Hormuz, the Maldives, and Raja Ampat are many of his favorite spots.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Peter Reinhart, Chef on Assignment at Johnson & Wales University in Charlotte, NC. In addition to his role as a chef instructor in the Baking & Pastry program, Peter teaches a course on food media, and he is also the founder and executive director of the Johnson & Wales International Symposium on Bread. (www.breadsymposium.com) Peter is the author of 13 books on bread, food & culture, and is on a never-ending search for the perfect pizza. His books have won four James Beard Awards, and The Bread Bakers Apprentice not only won the Book of the Year award from the International Association of Culinary Professions, but also from the James Beard Foundation. The book was also recognized by the International Gourmand Cookbook Award in 2003 as the best baking book in the world.Peter is also the host of the video website, PizzaQuest.com, and will be hosting the new HRN series, Pizza Quest, where he will be interviewing some of the greatest pizza makers in the world, as well as artisans of all types.Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS). Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Rob Dunn, professor of applied ecology and author of the new book Delicious, about the ways that flavor has influenced human evolution. The book is a fascinating look at how humans have always thought about flavor, and how our search for delicious things to eat has supported our evolution, contributed to our diverse cuisines and cultures, and driven interactions with our natural and built environments.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Ann Armbrecht, director of the Sustainable Herbs Program of the American Botanical Council, and author of the new book The Business of Botanicals. She is a writer and anthropologist (PhD, Harvard 1995) whose work explores the relationships between humans and the earth, most recently through her work with plants and plant medicine. She is the co-producer of the documentary Numen: The Nature of Plants, and the author of the award-winning ethnographic memoir Thin Places: A Pilgrimage Home, based on her research in Nepal.Photo Courtesy of Terry Youk.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Hi, Welcome to Season Two of Transformative Leadership Conversations, with me, your host, Winnie da Silva. As an Executive Coach and Leadership Strategist for over twenty years, I believe leadership matters. I believe stories make a difference. And I believe we could all use some help and inspiration as leaders ourselves. So, I'm thrilled to be back with you for another amazing line up of conversations with everyday leaders who are willing to share their stories of overcoming difficult challenges and the hard-earned wisdom and insight that can only come from experience. Let's get a peek into who we'll get to hear from in Season 2 which kicks off on May 12th!  · Jeehae Lee: is the Deputy CIO at Bridge Investment Group who is determined make room for people who might be perhaps less visible – her story about coming to this country as a kindergartener made me cry  · Andy Stern and John Rigos: Seasoned Entrepreneurs who went from tech start-ups to putting their energy and passion into reinventing the hospitality fast casual restaurant industry  · Kerel Cooper: the CMO of Live Intent AND the host of the podcast Minority Report which highlights people of color, women & LGBTQ+ community within business, media, and tech talks about his own career trajectory and the barriers he overcame. · Christina Callas: the CDO of Total Wine talks about how the pandemic impacted her team and her family. · Colin Hunter: the CEO of Potential Squared, the author of the upcoming book Be More Wrong and the host of the upcoming podcast with the same name – which both highlight success in failure and how it really does make you a better leader. You can imagine what we talked about Being Wrong - including his own stories and why this topic is close to his heart. · Jeff Harry: is on a mission to build psychologically safe workplaces through positive psychology and play – you won't want to miss this one – he becomes my play therapist right in the middle of our conversation! And you guessed it – our conversation is really fun! · Guy Geier: the MP of FXCollaborative, an architecture firm in NYC; he reflects on his journey as a leader through many catastrophic events over the past 20 years. · Ethan Frisch and Ori Zohar: Social Entrepreneurs who started Burlap & Barrel, the first comprehensive single origin spice company in the United States. You know what that means? The spices they sell are sold directly from the people who grow them – and they are AMAZING. My daughter Aradhana and I have used these fresh spices in our own cooking.  · And lastly, but certainly not least, I talk with Gina L. Osborn: an Army Veteran and former FBI special agent and the host of the podcast Lead Like a Lady where she talks with other amazing women like her who have emerged as leaders in primarily male dominated fields. She's a powerhouse of wisdom and boldness for women certainly – but really for everyone. And somewhere in there, I'm also going to have a surprise “guest”; my grandfather. He died 35 years ago when I was in high school. But last year, I did some research with my Dad and I want to share with you his story too. And I'll also offer some reflections sprinkled throughout the season. I can't wait to share these people and their stories with you.  Thank you for supporting me and this podcast!  As you listen to these conversations and felt its impact, could you tell someone about Transformative Leadership Conversations with Winnie da Silva? You can forward them this episode, post about it on social, or text someone who might be interested in listening. If you could share just once, I'd be grateful.  Also feel free to reach out to me at https://www.winniedasilva.com to learn more about my work in executive coaching, leadership development and team effectiveness. Lastly, if you have your own story of overcoming a leadership challenge you'd like to share, please email me at winnie@winnifred.org – maybe I'll even have you on my show!

Join us for a conversation with Alex Godin, founder of Lemontree, a non-profit that helps hungry people find free food. He started his career when he was still in high school–dropping out to raise $1M in venture funding for his first startup. Since then he's organized a celebrity telethon with stars like Herbie Hancock and Judd Apatow, an adult summer camp, and the internet's premier destination for hand-painted oil paintings of emojis.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Suresh Pillai and Carrie Dashow, the married co-founders of Atina Foods. They adapt traditional Ayurvedic recipes to incorporate global and locally available produce for their unusually delicious, fermented, and preserved condiments that help to balance your health and life. Based in Catskill, New York, Atina Foods' handcrafted condiments add flavor complexity in a simple spoonful to home-cooked plates throughout New York and beyond! Atina Foods Expands upon and evolves recipes from Suresh's traditional upbringing in Kerala, South India, the ancestral home of Ayurvedic health practices. Kerala is a place where one considers food as medicine and eating for health is a widely practiced custom. The vision of Atina Foods is to produce and share holistic food based on traditional knowledge systems using local produce when available, following the sacred wisdom of the ancients; that food is medicine and medicine is food.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Sue Bette, owner of Bluebird Barbecue in Burlington, Vermont. Sue is a James Beard Award-nominee and former educator who uses her restaurants to build a connection between food, health, and mental well-being. She is a member of the Leadership group of the Independent Restaurant Coalition, and the recent co-founder of Vermont Independent Restaurants, an emerging coalition to preserve and advance the VT restaurant industry faced with challenges from the COVID-19 pandemic.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Andre Springer, Founder of Shaquanda Will Feed You. Andre was born in the Bedford Stuyvesant neighborhood of Brooklyn, NY, and is of Barbadian descent. Andre began performing in the streets and bars of NYC at the age of 20, with much of his art being the creation of his drag alter ego, Shaquanda Coca Mulatta. The body of Andre's work has been in performance, sculpture, and film. While manifesting his creative side he also spent 18 years in the restaurant industry as a waiter, bartender, manager, and maitre d'. Shaquanda’s Hot Pepper Sauce was created at Bushwig in 2014, a drag festival that happens every year in NYC. Shaquanda’s Hot Pepper Sauce can be found in specialty shops across the United States and most recently in whole foods at all the North East region locations. The brand was featured in popular food publications like Bon Appetite, Edible, Serious Eats, Delish, Buzz Feed, NY Times Gift Guide, and was a favorite in season 9 and 13 of the popular hit youtube series “Hot Ones”.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Nicole Januarie is a Director/Producer of Vallery's new series, Vallery Bakes Your Questions, on Food Network. Nicole partners with brands and individuals to assess how to creatively communicate their message through strong and impactful content. After more than a decade of ideating, strategizing, producing, and directing videos for multi-million dollar brands and start-ups, Nicole has learned what truly drives conversations and moves individuals to an emotional connection. It's not mastering the new flavor of the week; it's how well you connect with the beating-hearts of people you're trying to help and inspire, and how effectively you communicate your understanding of their needs back to them.The former Managing Partner and co-founder of 19th & Park Inc., and 2019 Adweek Creative 100 honoree, recently focused her attention on launching her own production company, Januarie 1st Inc. It's a full-service creative development and production company whose work includes commercials, television shows, branded content, and more. She's been featured in WWD, Forbes, ESSENCE, and appeared on the grand jury for the New York Festivals Advertising Awards and Adweek's Experiential Awards.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Manal Kahi, co-founder and CEO of Eat Offbeat, a refugee-driven food company that delivers authentic eats & treats made by refugees who now call New York City home. Manal moved to NYC to pursue a career in environmental affairs, but the Hummus she found in grocery stores led her on a different journey. She founded Eat Offbeat to help New Yorkers discover authentic cuisines from around the world all the while creating quality jobs for talented refugees.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Heather Marold Thomason, butcher and owner of Primal Supply Meats. Primal Supply is a Philly-based butchery committed to whole animal practices and changing the local food system. Heather went from dance to graphic design to butchery, training in pasture-based livestock farming and whole animal butchery. In 2016, she founded Primal Supply Meats, a modern butchery and grocery.Photo Courtesy of Jillian Guyette.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Explore the world of spices with Ethan and Ori from Burlap and Barrel on Episode 18 of the Farm.One Podcast! Learn more about Farm.One https://farm.one?utm_source=youtube&utm_medium=description&utm_campaign=learnmore (here). Ethan Frisch and Ori Zohar, cofounders of Burlap and Barrel, share their story, how they got into the world of spices, and what it's like running a spice business out of their apartments. They take is into the world of ingredient sourcing and share stories of their relationships with the farmers from all around the world. To learn more about Burlap and Barrel, check out the links below: https://www.burlapandbarrel.com/ Instagram https://www.instagram.com/burlapandbarrel/ Facebook https://www.facebook.com/Burlapandbarrel To check out what surprises we've had in the past, check out the link below! https://farm.one/farm-share-contents?utm_source=youtubewhatsinthebag&utm_medium=description&utm_campaign=takealook Follow us on Instagram at http://instagram.com/farm.one

Join us for a conversation with David Benzaquen, one of the world’s leading experts in the plant-based food industry and the founder of Mission: Plant, a holding company advancing the plant-based sector with strategic investments and consulting services. Prior to founding Mission: Plant, David spent nearly a decade leading a corporate strategy consulting firm for plant-based consumer products and founded one of the first plant-based seafood companies. He and his companies have been profiled in The New York Times, USA Today, Los Angeles Times, Fast Company, Wired, Inc, CNN, and more.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Join us for a conversation with Paige Lipari, local hero and owner/cook of Archestratus Books + Foods in Greenpoint, Brooklyn. Lipari is a Sicilian-American poet, music maker, cartoonist, and cook. Her collection of poems, music, and illustrations, Family of Many Enzos, was published by Augury Books in 2012. She was previously an editor at A Public Space. She worked in many of NYC’s finest bookstores (McNally Jackson, Idlewild, and Housing Works Bookstore to name a few) before opening her own. Lipari is the owner/cook of Archestratus Books + Foods, a food-interest bookshop, Sicilian cafe/grocery, community space, and collaborative durational art project in Greenpoint, Brooklyn. She currently lives a few blocks from the shop with her cat Olafi Lorenzo and zooms regularly with her 99 year old Nonna, Oliva.Photo Courtesy of Paige Lipari.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

We continue our global trade mini-series with one of the most distinguishing elements of a cuisine: spice. Where would any regional food culture be without its unique blend of spices? Where would Italian food be without oregano, or Thai food without the bird’s eye chili? Historically, spices are associated with a nation, a region, or perhaps a dish. Yet, in our contemporary world, the average home cook can find the world in their spice rack.Although we can’t encapsulate the entirety of historic and modern spice trade and its influence in this episode, we consider four unique stories on the histories and implications of flavoring food. We explain the universal adoption and adoration for the chili pepper, and how its violent historic exchange still shrouds many regional foodways. We take a look at the economics of saffron and why it’s so expensive. Then we explore the perception of well-known flavor enhancer, MSG, and why its controversy may be unfounded. Finally, we examine the impetus for current farmer protests igniting in India and what that may mean for the future of global spice trade. Listen in next week, as we continue our global journey with bites of everything strange, interesting and important in the world of historic and contemporary trade.Further Reading and Listening:Subscribe to Cooking in Mexican wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS)Subscribe to A Taste of The Past wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS)You can visit the Vanilla, Saffron Imports company website here. Check out Sarah Lohman’s book, Eight Flavors: The Untold Story of American Cuisine here. Learn more about the sham letter to the New England Journal of Medicine at the origin of MSG’s bad rap here. While you’re at it, check out the FDA’s questions and answers page regarding the facts on MSG as a safe food additive. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

In this episode we learn about single-origin spices and how our food habits are continuing to evolve.

Where do you go to find the most unusual spices? Former chef Ethan Frisch travels all over the world. More specifically, he seeks out farmers who are growing herbs and seasonings of exceptional quality, and through his company, Burlap & Barrel, he helps them connect with a global market. This month on The Stories Behind Our Food, Ethan joined us for a conversation about fair trade and the entrepreneurial spirit.You'll hear how modern technology can allow a farmer in Vietnam to help a farmer in Tanzania. You'll learn what's wrong with the spices in your cabinet (hint: your cinnamon is probably very old!) And if you're like us, you'll be inspired to look at those jars in a whole new way.Visit Burlap & Barrel online: www.burlapandbarrel.comThis episode was produced by Gary Goodman with hosts Kate Chess and Danielle Robidoux. For additional information about this podcast, please visit https://blog.equalexchange.coop/category/podcast/Did you like this episode? Please help us by sharing it with one person you think would enjoy it.

Alicia talks to Ethan Frisch and Ori Zohar of Burlap & Barrel: Single-Origin Spices, who apply models used in coffee and chocolate importation—with fair wages and a transparent supply chain—to spices. Topics covered include roast duck-flavored ice cream, using food to teach people about radical politics, and why it’s so important that we all learn to experiment more in the kitchen. Written and presented by Alicia Kennedy Produced by Sareen Patel This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe