Podcasts about fancy food show

Fred Hart is a branding consultant, creative director, and founder of Hart Brands who has helped build more than 130 consumer brands. On this episode of In the Sauce, Ali and Fred talk brand, packaging, the state of CPG, and of course, Fred's takeaways from the Fancy Food Show.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jason hits the Fancy Food Show to eat snacks, absorb vibes, and take the temperature of vegan food culture. Featuring conversations with Bill Muir (aka Sgt. Vegan, @sgt_vegan) and Noah Hyams (@vegpreneur, @vegancuts) on the current state of veganism, the industry shakeout, and what's actually worth paying attention to.Send us a text

Brandon Parish and The Kibitz Room:Amaris welcomed Brandon Parish, the owner of The Kibitz Room in KOP to the show. Our host and Brandon then discussed how his growing up within the industry influenced his decision to expand on the family's business. Brandon was born into the deli and restaurant business and followed in his father's footsteps. They discussed the menu offerings at The Kibitz Room, including large portion sizes and the availability of breakfast items all day. Brandon's approach to the current menu is to focus on classic dishes while incorporating some creative twists, particularly for Hanukkah. He plans to offer various latke options, including traditional and innovative varieties, and will introduce a loaded latke with pastrami. The Kibitz Rooms can be found online at: https://thekibitzroomkop.com Chef Brad Daniels' Culinary Journey and Gloria Sports & Spirits:Brad Daniels, head chef and co-owner of Gloria Sports & Spirits in Warrington, PA, opened up about his culinary journey before discussing the newest restaurant from he and his partners. Chef Daniels' culinary journey stemmed from family influences, working for and with former restaurateurs, and after attending the CIA in New York. Chef Daniels then discussed his third restaurant venture, Gloria Sports and Spirits. Opened only 7 weeks ago, Gloria Sports & Spirits aims to be a female-friendly sports bar concept under Daniels' partnership with Trifecta Hospitality Co.Brad discussed the transformation of the bar with an emphasis on their scratch-made pizzas. Daniels' and his partners wanted to focus on using simple, yet high-quality ingredients in their menu offerings, along with creating an inviting atmosphere for families. He described the pizza-making process, highlighting the use of a double-stack deck oven and a hybrid Roman-style pizza technique. He also highlighted other menu items including snacks, shareable plates, wings in various flavors, sandwiches, and a unique hot dog. Brad also described their pasta offerings, emphasizing their collaboration with a local producer for their mac and cheese. You can find Gloria Sports & Spirits online at: https://gloriasportsandspirits.comRandy Pulayya and West Indies Peppa Sauce (WIPS):We rounded out the show with Randy Pulayya, co-owner of West Indies Peppa Sauce (also known as WIPS), about their family-owned business that produces two scotch bonnet pepper sauces based on a four-generation-old recipe. Randy explained that the company, based in Florida, was founded 20 months ago and recently participated in their first trade show, where Amaris met Randy and sampled their products. They discussed the differences between the red and yellow sauces, with the red being citrusy and smooth, and the yellow being tangy and bold.Randy shared the story of West Indies Pepper Sauce, a premium Caribbean brand founded in February 2024, inspired by his great-grandmother's recipe. He explained their two products, red and yellow pepper sauces, are versatile for cooking, marinating, and as a condiment, with recent expansion into 31 Florida Sprouts stores. Amaris and Randy further discussed the two sauces' flexibility for use in other recipe ideas, including drizzling some on eggs for breakfast, whipping some into an aioli for spreads, and as a marinade for meals.You can find more information and how to purchase WIPS online at: https://shopwips.com

The BanterThe Guys talk about sourcing new products including attending the Fancy Food Show and getting a good tip from a podcast guest. Hear about the latest one that has caught their attention.The ConversationThe Restaurant Guys are sharing two conversations with two chefs who are fusing cuisines. Tyler Akin has gotten attention for marrying Corsican and Sardinian dishes at Bastia in Philadelphia . Chaz Lindsay in Jackson, MS has taken his culinary experiences in NYC and Italy back to his home in Mississippi where he blends in down home Southern cooking. BioTyler AkinTyler Akin is a Philadelphia-based chef, restaurateur, and founder of Form-FunctionHospitality. Akin is currently the chef-partner of Le Cavalier at the Green Room, at the iconic Hotel du Pont in Wilmington, DE. Tyler also serves as chef-partner of Bastia, at the Hotel Anna & Bel in Philadelphia's Fishtown neighborhood. Bastia was named a “Must-Visit New Restaurant” by Bon Appétit prior to opening, it has since earned accolades including placement on Esquire's list of “Best New Restaurants in America” for 2024.Chaz LindsayChaz Lindsay was raised in Belhaven, MS, graduated Culinary Institute of America, externed and worked at Eleven Madison Park. He was a sous chef at Colicchio and Sons and Craft in NYC before leaving  to work in Tuscania, Italy. Chaz returned to the states and in 2023 he opened Pulito Osteria in Jackson MS. Pulito Osteria's menu merges Italian cuisine with flavors of the Deep South. In 2025, he opened Rowan's bar with fresh takes on pub classics. InfoTyler's Bastia, Philadelphia, PAhttps://www.bastiafishtown.com/Chaz's Pulito Osteria, Jackson, MShttps://www.pulitojackson.com/Elephant Green Chili  Chutneyhttps://elephantgreenbrand.com/Francis' Caesar salad recipe email TheGuys@restaurantguyspodcast.comThe Martini Expo!Presented by the award-winning publication The Mix with Robert Simonson https://martiniexpo.com/Sept 12 & 13, 2025 @ Industry City in BrooklynJoin us for martini experiences with acclaimed guests (see martiniexpo.com)Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Leo Schaltz is a cofounder of BonBon, a Swedish candy store with four locations in New York City and a cult following on TikTok. The pick-and-mix bulk candy selection is entirely imported from Sweden, from salty licorice to sour strawberry cream skulls. Today on the show, Leo talks about growing BonBon's candy empire, meeting viral demand, and building a candy library.And before that, Matt shares some of his discoveries from the recent Fancy Food Show in New York. These aren't the “best” products at the show per say, and lord was it a big show. These are simply some of Matt's favorites, including: Vietnam's Marou Chocolates, Baris frozen dipped raspberries, Gamsa Foods savory instant oatmeal, Rotten “better for you” candy, Long Weekend freeze-dried instant soup, Pari zero-proof, Michigan pies in the grocery store from Achatz Pie Company, Salad Sprinkles is really smart.Get your tickets to our live event on July 23 at the Bell House in Brooklyn. Featuring conversations with Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic. Ticket sales benefit One Love Community Fridge.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Looking for new foods at the market? I have a few for you from the Fancy Food Show held each year at the Jacob Javits Center in NYC. Jacqueline Coleman has summer wines to try. 

In this episode of the Startup CPG Podcast, Daniel Scharff is joined by Patricia Menegoto and Caitlin Bricker from the Startup CPG team for a packed update on everything happening across the community.They dive deep into the Shelfies, the industry's largest free product awards program, discussing standout submissions, evolving trends in plant-based innovation, and what it's like to be a Shelfies judge. Patricia and Caitlin share their unique judging processes and the behind-the-scenes chaos (and joy!) of receiving hundreds of packages.The team also highlights major upcoming events—from the Further initiative empowering female founders to the jam-packed Fancy Food Show schedule, featuring buyer meetings, founder dinners, and a silent disco at Discotopia during Newtopia Now. Plus, you'll get the inside scoop on the Grocery Run event series, how the Startup CPG Newswire is amplifying brand news for free, and Caitlin's new role as host of the Friday Founder Feature podcast episodes.Whether you're already part of the Startup CPG community or just discovering it, this episode is your roadmap to all the ways we're connecting, celebrating, and supporting emerging brands across the country.Don't miss out—Listen now!Email and Content Manager Job Application: https://docs.google.com/forms/d/e/1FAIpQLScI2upkBZbBA6NuJ0pMQCktMPFHVM-zF22pT66UEpUAH0ZVAg/viewformCPG Operations Writer Job Application: https://docs.google.com/forms/d/e/1FAIpQLSfbhEnmFjJ0M2myKIpbz5FU6RX-jAyyoAZ1FkNiwe5SD6steA/viewformListen in as they share about:Shelfies AwardsFurther Program for Female FoundersTrade Show Events- Fancy Food Show-Newtopia Now-Expo WestGrocery Run Event SeriesStartup CPG NewswireTeam and Community HighlightsEpisode Links:LinkedIn: https://www.linkedin.com/in/pmenegoto/ LinkedIn: https://www.linkedin.com/in/caitlinbricker/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

In this episode of the Startup CPG Podcast, Daniel Scharff and Patricia Menegoto from the Startup CPG team sit down with Leana Salamah of the Specialty Food Association to learn all about the upcoming Summer Fancy Food Show in New York, as well as Luca Molinari of BARIS, who exhibited last year, and Jaden McTaggart from Earth Fare, a show regular.They kick things off with an inside look at the upcoming Summer Fancy Food Show in New York—why it's one of the most high-impact events of the year for emerging brands, and what makes the Startup CPG section a magnet for top-tier buyers. Leana shares how the show supports brands at every stage, while Daniel and Patricia offer a behind-the-scenes look at their curated events, pitch sessions, and founder networking opportunities.Then, Luca shares the story behind BARIS—a Patagonia-born, chocolate-dipped raspberry brand that turned a single tabletop at Fancy Food into major retail wins. He shares insights on connecting with buyers, leading with purpose, and building traction as a young brand.Lastly, Jaden offers the buyer's perspective from Earth Fare, explaining what stands out at Fancy Food, how he approaches early-stage brands, and why product mission, packaging, and personal connection matter more than ever.Tune in now!Our upcoming Fancy Food Show 101 webinar: https://www.eventbrite.com/e/fancy-food-show-101-get-ready-for-the-2025-summer-show-tickets-1291507807619?aff=oddtdtcreatorApply for the Startup CPG section at Fancy Food Show:https://docs.google.com/forms/d/e/1FAIpQLSdbu0jtXP2n-tS1xSWhC9LHorFI8Fm736mujws35eftWixlfg/viewform Listen in as they share about:Overview of the Fancy Food Show (Summer Edition)Opportunities for Brands at the ShowWhat to Expect from the ShowStartup CPG's Role and Events at the ShowBrand Perspective - SFA (Leana)Brand Perspective – Baris (Luca)Buyer Perspective – Earth Fare (Jaden)Tips for Brands Attending Fancy FoodEpisode Links:Website: https://www.specialtyfood.com/ LinkedIn: https://www.linkedin.com/in/leana-rogers-salamah-5770862/ Website: https://everybaris.com/ LinkedIn: https://www.linkedin.com/in/luca-molinari-cattarossi/ Website: https://www.instagram.com/earthfare/?hl=en LinkedIn: https://www.linkedin.com/in/jaden-mctaggart-1167225b/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

In this bonus episode of the Startup CPG podcast, Daniel Scharff is joined by Patricia Menegoto and Kiki Huddleston from the Startup CPG team, as well as Brendan Cravitz from Azabu x Meatless Future and Maxi Heidenblut from Häppy Candy, to recap the Winter Fancy Food Show in Las Vegas.The team shares behind-the-scenes insights on what made Startup CPG's section a must-visit for retailers and buyers, the power of community-driven brand support, and how small brands can maximize their trade show experience. Brendan and Maxi discuss their brand highlights, key buyer meetings (including Whole Foods!), and the ROI of attending a show like Fancy Foods.From cross-pollination of brand connections to tips on making the most of networking events, booth setups, and pitch opportunities, this episode is packed with actionable insights for emerging food and beverage brands.Thinking about showcasing your brand at the next Fancy Food Show or joining the Startup CPG community? Tune in now!Listen in as they share about:Fancy Food Winter Show Experience & HighlightsFactors that Helped Brands Succeed at the ShowDifferences Between Fancy Food Show and Other Trade ShowsLessons Learned for Future ShowsWhy Join the Startup CPG Section?Future OpportunitiesEpisode Links:Kiki on LinkedInPatricia on LinkedInBrendan on LinkedInIG: @meatlessfuture_jp @meatlessfuture_us @azabufoods Maxi on LinkedIn IG: https://www.instagram.com/haeppy.candy/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

Nona Lim describes the sale of her eponymous brand as “accidental.” The way in which she positioned the company for success and an eventual exit, however, was anything but. Founded in 2014, Nona Lim Foods made a name for itself as a brand of better-for-you, easy-to-prepare Asian meals, including fresh noodles, broths and stir fry kits.  Nona, who first joined us for an interview back in 2020, has long stressed the importance of product-market fit and a deep understanding of business fundamentals – two pillars that played a pivotal role in building a sustainable brand. Her focus and vision helped Nona Lim Foods achieve national distribution, securing shelf space in major retailers like Whole Foods, Target, Wegmans, and Kroger. In 2022, a serendipitous meeting led to the acquisition of Nona Lim Foods by DayDayCook, a food and content brand platform based in Hong Kong. The partnership was seen as a perfect fit, with DayDayCook's CEO highlighting their shared vision to bring delicious Asian dishes to the U.S., reimagined with clean ingredients for a modern, health-conscious audience. Nona continued to lead the brand as CEO until June of 2024. While the future of Nona Lim Foods is uncertain – its website is currently down and its social media has been inactive since July – Nona remains deeply engaged in the food and beverage industry as the chair of the board for the Specialty Food Association (SFA), which organizes the biannual Fancy Food Show. In this insightful conversation, Nona shares why founders should think intentionally about their "end goal," the importance of generating retail velocity without heavy marketing spend, and why having a well-organized data room is essential for raising funds or preparing for an exit. She also opens up about the emotional impact of selling a business that she built from the ground up. Show notes: 0:25: Nona Lim, Founder, Nona Lim Foods – On location in Las Vegas at the final edition of the Winter Fancy Food Show, Nona talks about the SFA's decision to rebrand and relocate the event and which booth expectedly drew crowds. Ray recalls her first appearance on Taste Radio in which she emphasized the power of saying "no" to prioritize the right opportunities, why she encourages founders to consider why they are building their businesses and why great packaging only works under certain conditions. Nona also discusses how she met and developed a good rapport with the CEO of her brand's eventual acquirer, the shifting dynamics of fundraising post-COVID and why she references Amy's Kitchen when giving advice to early-stage entrepreneurs. Brands in this episode: Nona Lim Foods, gimme Seaweed, Sun Noodle, Amy's Kitchen

In this episode of *Cutting the Cheese*, we wrap up 2024 with a dive into the year's biggest moments in the cheese industry, including key highlights and challenges. We discuss the latest trends spotted at the Fancy Food Show, from innovative flavors to sustainability, and explore what these shifts could mean for the future of specialty cheese. We also break down the impact of current tariffs and trade discussions on cheesemakers, importers, and consumers. Plus, we're joined by guest host Nathan Aldridge, a seasoned industry expert, for an engaging chat about his favorite cheeses, insights from the field, and what excites him most about the year ahead.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Send us a textJason and Mike discuss innovations at the Fancy Food Show. 

While he was in NYC for the Fancy Food Show in June, Chef Paul Bertolli made time to sit down with Andrew to discuss his varied and textured  culinary career, which has included time as chef of Chez Panisse and then Oliveto, authoring or co-authoring books such as Chez Panisse Cooking and Cooking By Hand, and founding the salumi and charcuterie company Fra'Mani Handcrafted Foods.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Ever wondered how to balance transparency and creativity in modern advertising? In this enlightening episode of the Handbag Designer 101 podcast, we welcome Lauren Parker, the dynamic director of Fairchild Studios, to share her wealth of knowledge on managing sponsored content across multiple platforms such as webinars, fireside chats, and white papers. Lauren uncovers the intricacies of thought leadership and storytelling in promoting a company's product, offering a masterclass in how brands can maintain authenticity and transparency in today's evolving advertising landscape.Next, we navigate the bustling world of trade shows, focusing on the unique challenges and opportunities they present for small and independent brands. Get insider tips on making a splash at events like Licensing Expo and the Fancy Food Show, from innovative booth designs to engaging storytelling techniques. Lauren and I tackle the increasingly vital role of sustainability in brand narratives, weighing the financial and logistical hurdles that small brands face when adopting eco-friendly practices.Finally, we delve into the multifaceted realm of sustainable fashion, media relations, and trend forecasting. We peel back the layers on the environmental impact of leather, the importance of consistent social responsibility, and the crucial elements of a newsworthy press release. Explore the latest in color trends and material innovations, and discover how brands can navigate the intricate market dynamics of today, especially with the rising consumer interest in vintage fashion. This episode is a treasure trove of insights for anyone passionate about the ever-evolving fashion industry.Connect with Lauren: https://www.linkedin.com/in/lauren-parker-6490591/Shop Handbag Designer 101 Merch: https://www.emilyblumenthal.com/category/all-products Register for the Handbag Designer 101 Masterclass: https://www.emilyblumenthal.com/challenge-page/Masterclass Book a handbag session with Emily: https://www.emilyblumenthal.com/ Hire Emily to be a guest speaker at your event: https://www.emilyblumenthal.com/speaking Subscribe on Youtube: https://www.youtube.com/c/HandbagDesigner101-IHDA Follow me on Instagram: https://www.instagram.com/handbagdesigner/ Follow me on TikTok: https://www.tiktok.com/@handbagdesigner Follow me on Twitter: https://twitter.com/handbagdesigner

How does a 156-year-old business continually evolve to meet the needs and palates of modern consumers? It's a question that Amy Guittard, the CMO and fifth-generation owner of Guittard Chocolate, often thinks about. Based in the Bay Area, Guittard is a family-owned and operated chocolate company founded in 1868. Guittard's primary business is as a supplier of premium chocolate to some of the world's most recognizable candy and sweets brands along with large and independent bakeries. Guittard also markets a consumer brand and sells baking chips, chocolate bars and cocoa powder. Following a six-year career at Clif Bar, Amy joined Guittard in 2012 and has led brand strategy, building and refining the company's platform initiatives. She's also played a key role in its innovation strategy, supporting the development of products that have enhanced the offerings of Guittard's business customers.  In this episode, Amy speaks about the duality of her role as both a steward and agent of change for Guittard, the challenge of competing with both small, artisanal brands and large conglomerates, how she helped the company navigate a major threat to its core business and how she thinks about creating more affordable and accessible products for consumers. Show notes: 0:35: Amy Guittard, CMO, Guittard Chocolate - Amy and Taste Radio editor Ray Latif talk about their respective experiences visiting Fancy Food Show conventions as children before she shares a brief history of Guittard Chocolate. Amy also explains Guittard's emphasis on business-to-business sales, how an “evolution of artistry” helps customers create better products and why she describes the company as being “the smallest of the big guys and the biggest of the small guys.” She also discusses Guittard's leadership structure and how it benefits innovation and business development, her path from Clif Bar to CMO of her family's business and how the arrival of Scharffen Berger in the U.S. kickstarted a significant pivot and the need for transparency among company employees. Brands in this episode: Guittard Chocolate, Clif Bar, Scharffen Berger

Hosted by Linda Gassenheimer.   Looking for news foods at the market? I have a few for you from the Fancy Food Show held each year at the Jacob Javitz Center in NYC. Jacqueline Coleman has new wine trends from the Vin Expo at the Javitz Center.

W dniach 23-25 czerwca w Nowym Jorku w Javits Centre odbyła się kolejna edycja Summer Fancy Food Show. Jest to coroczne wydarzenie, na którym producenci żywności z całego świata prezentują swoje kuchnie, jedzenie, produkty spożywcze. Na Summer Fancy Food Show była również reprezentacja z Polski. Ministerstwo Rolnictwa i Rozwoju Wsi wraz z 23 polskimi wystawcami ze wszystkich regionów Polski w biało-czerwonym polskim pawilonie  pod sloganem „Poland taste good” prezentowali swoje produkty.  W relacji dla Radio RAMPA, Irmina Włodarczyk przedstawicielka Ministerstwa Rolnictwa i Rozwoju Wsi, opowiedziała o tegorocznej promocji polskiej żywności na Fancy Food Show.Przez 3 dni odbywały się też pokazy kulinarne na żywo, które organizowało Stowarzyszenie Rzeźników i Wędliniarzy w Polsce we współpracy z Funduszem Promocji Mięsa Wieprzowego. Tomasz Parzybut - prezes stowarzyszenia wraz z szefem kuchni, w relacji dla Radio RAMPA, opowiedzieli o tym, co w tym roku promują i serwują na nowojorskich targach.

Welcome to the Eat Local New York Podcast.  This week I am recording on location at the Summer Fancy Food Show.  My guests this week are: Matteo Frescobaldi from Laudemio - 6:48 Piero Peduzzi of Rustichella D'Abruzzo - 16:19  Michele Fioroni Umbria's Deputy President for Economic Development - 27:50  Maria Vittoria Finco of Monti Trentini - 40:46  Make sure you check out each of these companies and regions online at the following links:  Laudemio - https://www.laudemio.it/ Rustichella D'Abruzzo - https://www.rustichella.it/ Region of Umbria - https://www.instagram.com/regione.umbria/ Monti Trentini - https://www.montitrentini.com/en Thank you for watching and listening to the Eat Local New York Podcast. I hope you enjoyed this episode! Visit EatLocalNewYork.com for more information.  Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's Modern Retail Rundown, the staff discusses Amazon's next move to compete with cheap marketplaces like Temu and Shein. The Information reported this week that the e-commerce giant is planning to launch a program for sellers to ship cheap goods directly from China. This week, the Fancy Food Show also took place in New York City, and we review some of the buzziest trends from the event. Finally, Walgreens announced plans to close its underperforming stores and focusing on profit-driving locations.

Thanks for joining us for this conversation with Ceybon AF's Dr. Giulietta Octavio, along with a quick recap of the great Fancy Food Show in NYC. Enjoy!Amuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.

Can social media influencers boost your specialty food business? In this episode, you'll get a sneak preview of Tastemaker Conference's Abbey Rodriguez's panel of food-world creatives at the Fancy Food Show and learn how to maximize your retail potential.Spill & Dish is Powered by Simplecast.

Mike Kostyo, vice president of Menu Matters, is a one of the most sought-after trend experts in the food industry. In this Spill & Dish episode, he discusses consumers' desire to treat themselves, how algorithms and AI influence their path to purchase, and the brand new research he plans to discuss at next month's Fancy Food Show.Spill & Dish is Powered by Simplecast.

For the third straight year, our hosts Sarah Masoni and Sarah Marshall attended the Winter Fancy Food Show in that magic town, Las Vegas. For a brief explanation of the show and the organization behind it, the show is where foodpreneurs connect with leading buyers, distributors, and retailers, network with peers and enjoy world-class educational programs. It's a cost-effective and powerful way to grow business because it is an environment rich with the movers and shakers in the food industry. And everyone is there to spend every minute discovering the latest in culinary delights. So how was the show this year? It was a big group that attended along with our hosts, 21 companies to be exact. Take a look at the roster at the end of these notes. And what were the show favorites for our hosts? For Sarah Masoni, the number one attraction was the generosity of the exhibitors. In particular, the Japanese exhibitors were incredibly kind and generous. One exhibitor who produces a rice cracker snack pulled out a sack and filled it with bags of all the different flavors they offered for her. Sarah Marshall uses the connections at the show not so much as a place to increase distribution directly, but to interact with as many people as possible, get known and teach others how to use her hot sauces in cooking. She feels this spreads the word about her product in a roundabout way that ultimately leads to more magazine articles, blogs, IG posts and also more loyal customers. Another favorite was Mama O's Premium Kimchi of Brooklyn. They sell kimchi and kimchi starter kits to make your own. They also have a paste that can be used for other spicy condiments and added to other main dishes for hot spice. But the big attraction was the interaction with their crowd. Sarah Marshall was given a starter kit to make her own kimchi, given a Mama O's bag to pack it around with and then was photographed with the crew for social media posting. That pretty much made Sarah a lifelong fan and a great way of demonstrating how to create an experience, not just another sample taste. One of the big crazes of the show was frozen grapes, dipped in chocolate and sprinkled with assorted crunchies. They seemed to take off like wildfire. Another example of imagination is Athena, a very traditional Greek food company. They took their stuffed grape leave dish and put in Jalapenos for a very different type of fusion. Evidently, it was well received and a great example of never standing still in the food industry. Next show is June 23-25 in New York, so start planning your trip! The Fancy Food Summer Show link: https://www.specialtyfood.com/fancy-food-shows/summer/ Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall. A partial list of the companies attending the show. All are from Oregon except Loren Lee from Waco, Texas: Linda Jodoin, Miss Hannah's Popcorn, linda@misshannahspopcorn.com, Nikki Guerrero, Hot Mama Salsa, hello@hotmamasalsa.com, Lindsay Gott, Gateaux, gateaux.lindsay@gmail.com, Lee Hedgmon, the Barreled Bee, Lee@thebarreledbee.com, Kenny Baker, Sh'Mallow, kennyb@sh-mallow.com, Willis Anderson, My Daddy's Sauces, mydaddyssauces@gmail.com, Loren Lee, Mirth, lorenwho@aol.com, Tina & Patrick Welch, The Pink Wagon, twelch@pinkwagonfoods.com, Ginger McCabe, Chili Royale, spicyordie@gmail.com.

Members of the Specialty Food Association (SFA) create high-end foods and drinks. Rice is often found as an ingredient, but why not take the spotlight? Michael went to SFA's Fancy Food Show in Las Vegas last month to ask this question and sample fancy food. He's back to talk about his observations with Lesley and share an interview with California rice farmers (and show exhibitors) Tom and Carter Knowles of Chico Rice. He also visited with Laurie Demeritt, CEO of The Hartman Group about food trends and consumer desires. And SFA's Leana Salamah stops by to talk about the market and her organization. With special guests: Leana Salamah​​​​ SVP, Marketing & Communications, Specialty Food Association, Laurie Demeritt, CEO, The Hartman Group, Carter Knowles, Chico Rice, and Tom Knowles, Chico Rice Hosted by: Michael Klein and Lesley Dixon

In this episode of the best gluten-free podcast in the country (!), Erica recaps her favorite gluten-free products from Fancy Food Show 2024. Jules waxes poetic about Mardi Gras traditions including Shrove Tuesday / Fat Tuesday, and delves into International Pancake Day history. Jules also shares recipes for gluten-free King Cake, gluten-free beignets, and gluten-free etoufee! Happy Mardi Gras!RESOURCESMagic Mike LIVE in Las VegasDandies Sh'mallowFunky Mello Gluten Free Meister Purely Elizabeth Cookie Granola SweetapolitaRepublic of Tea new Pumpkin Pie Chai Prime RootsEdward & Sons coconut condensed milk caramel Freakin' Wholesome Jelly Belly Bertie Bott's Every Flavour BeansInternational Pancake Day Gluten-Free RecipesGluten Free Mardi Gras recipesGluten Free Valentine's Day recipesGluten Free King Cake recipeGluten Free Beignet recipeGluten Free Etoufee recipeContact/Follow Jules & Erica Tweet us @THEgfJules & @CeliacBeast Find us on IG @CeliacandTheBeast & @gfJules Follow us on FB @gfJules & @CeliacandTheBeast Email us at support@gfJules.com Find more articles, recipes & info at gfJules.com & celiacandthebeast.com Thanks for listening! Be sure to subscribe!**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️

Convention season is in full swing in Las Vegas. You might've heard of the really big ones like CES and the World of Concrete, but the newer Fancy Food Show is taking a bite out of the convention center crowd too. City Cast co-host and food writer Sarah Lohman worked there as an official trend spotter this month. She shares the craziest creations she saw at The Fancy Food Show, and what she predicts the biggest food trends of the year will be, with co-host Dayvid Figler. We're on social media! Follow us @CityCastVegas on Instagram. You can also call or text us at 702-514-0719. Want some more Las Vegas news? Then make sure to sign up for our morning newsletter here. Learn more about your ad choices. Visit megaphone.fm/adchoices

U.S. rice got its start more than 300 years ago in the coastal region of the Carolinas and many are once again growing the heirloom varieties that made the region the first rice capital of the U.S. First, Michael & Lesley talk with Craig Sasser, refuge manager at Waccamaw National Wildlife Refuge that includes the Hasty Point Plantation and their still operating rice fields. Then it's back to the Fancy Food Show in NYC where Michael visited with growers from South Carolina's White House Farms and North Carolina's Tidewater Grain Company. With special guests: Craig Sasser, Refuge Manager, U.S. Fish & Wildlife Service Paul Quattlebaum and Griffith James, White House Farms Tommy Wheeler and Tommy Mitchell, Tidewater Grain Company Hosted by: Michael Klein and Lesley Dixon Related links: www.whitehousefarms.com  www.tidewatergrain.com  www.fws.gov/refuge/waccamaw 

Michael is back from the 2023 Fancy Food Show and the Rice Millers' Association Convention where he visited with experts to talk about consumer trends. First, he attended a session with Dwight Richmond, Director of Center Store at Town & Country Markets Inc, to hear his thoughts on how and why he buys for his stores. Then Michael sat down with Emily Moquin, Food & Beverage Analyst for Morning Consult to hear her analysis of how the retail sector is changing right in front of our eyes. With special guest: Emily Moquin, Food and Beverage Analyst, Morning Consult Hosted by: Michael Klein and Lesley Dixon

Hosted by Linda Gassenheimer Linda's Favorite Finds from the Fancy Food Show. Talks with food and wine writer Sunny Fraser about the new foods and trends we'll be seeing on our supermarket shelves this year. 

Cynthia Duran, owner of Xinca Foods, had been seeking a vegan cheese to accompany her pupusas when, at the 2022 Summer Fancy Food Show, she met fellow exhibitor Dina DiCenso, cofounder of RIND by Dina and Joshua, who was debuting RIND's Carrot Cheese. In this episode, recorded on the 2023 Summer Fancy Food Show Big Idea Stage, Julie Gallagher, SFA's director of content development, delves into how their serendipitous meeting led to the launch of Carrot Cheese and Loroco Pupusas.Spill & Dish is Powered by Simplecast.

W dniach 25-27 czerwca w Javits Center w Nowym Jorku odbył się 67. Summer Fancy Food Show. Summer Fancy Food Show to największe targi sektora spożywczego w Stanach Zjednoczonych. Polska na targach była reprezentowana przez Ministerstwo Rolnictwa i Rozwoju Wsi oraz Polską Agencję Inwestycji i Handlu, a także wiele znanych, polskich firm z branży spożywczej. Irmina Włodarczyk - reprezentująca Ministerstwo Rolnictwa i Rozwoju Wsi podkreśliła, że stoisko narodowe na tych targach to wielka promocja polskiej żywności wśród dystrybutorów z całego świata. Krzysztof Grabowski z Polskiej Agencji Inwestycji i Handlu w Nowym Jorku zwrócił uwagę na promowanie polskich małych i średnich Przedsiębiorstw na rynku amerykańskim. Zuzanna Kobrzynski z Polskiej Agencji Inwestycji i Handlu w Houston opowiedziała o polskich potrawach serwowanych w ramach Happy Hour. Posłuchajcie również wypowiedzi niektórych wystawców, co mówią o swoich produktach i w czym tkwi sekret ich zdrowia i ekologii.

John deBary is a bartender extraordinaire, a cookbook author, a spokesperson for the bar and restaurant world, and one of our favorite guests on the show. He's back to talk about his really great new book, Saved by the Bellini: & Other 90s-Inspired Cocktails. In this episode we talk about deadstock sodas, muse on summer drinking, and dive into what he loves so much about the 1990s. Also on the show, Aliza and Matt share some of their discoveries while walking the floor at the Fancy Food Show, the annual grocery trade show at New York's Javits Center. The mushroom chips flowed early and often. MORE FROM JOHN DEBARY:I'm a Bartender and Yes, I Use Gatorade in Cocktails [BA]Dunkaroos Alexander [Food52]Drag Legend Sherry Vine Calls Burbank the Next Queer Hotspot [Thrillist]Strawberry and Kiwi: Why? [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/jnd3001instagram.com/mattrodbardinstagram.com/taste

We take a road trip to Fancy Food show in New York City. Favorite brands, how we think about imported products and costing are a few of the things we talk about. If there's anything you want to know, shoot us a question at podcast@thiscommercelife.com Could be anything - something retail related, or just if you want to know something about Kenny and I that's ok too.  sign up at www.thiscommercelife.com to get additional content we're building on retail.   

The Fancy Food Show is coming up soon in NYC. Hear about some new, emerging products - all are gluten free of course! Hosted on Acast. See acast.com/privacy for more information.

I met Jeff at the Fancy Food Show this year and I continue to be amazed at his expertise at problem solving to help early stage brands. His speciality is around packaging and finding the right manufacturer, but his experience spans the entire CPG industry from financing to strategy planning for creating a profitable brand. Join me live on April 25th at 2pm MT for an updated Farmers Market Masterclass with Q&A afterwards. In this Masterclass, I will go over what to expect, the four next steps to get stared and how to increase your sales when you get there. Register at https://www.foodbizsuccess.com/masterclassGet everything you need to launch or grow your business with Food Business Success® and get two months free inside Fuel, our community of other food business founders + group coaching calls. Join by 4/18/23 to get upgraded to VIP status right away ($147 value) and join the VIP call about ChatGPT for marketing.Want a step by step checklist? Click here to get the free Whip a Biz You Love Workshop with a checklist.Get on the Master Your Business waitlist for when I open up the next program in spring of 2023. Check out my YouTube channel at www.foodbiz.tube for how to videos to start and grow a packaged food business.Join the free Private Food Business Success® Facebook GroupWant more help? Get 1:1 Business Coaching and full access to Food Business Success inside Sari Kimbell Coaching...

Meet Marissa: Marissa kickstarted her professional career in 2012 gaining invaluable sales and marketing experience within a large corporation. She enjoyed the structure that corporate-life offered, but ultimately made the decision to transition over to a small agency focused in event design and production and immediately felt at home. After spending close to 5 years managing and growing teams, nurturing existing relationships, fostering new partnerships, and overseeing executive level operations the pandemic brought the industry that she loved to an immediate standstill. She wasn't ready to give up on the industry that fed her passion for creativity and connection. After a year of event cancellations her partner asked her “Well, what do you really want to do?”. She simply responded with “I just want to do cool sh*t and have a good time". And with that, Marissa launched Good Time Creative in January of 2021.Good Time Creative is a female-owned creative design and production agency. GTC is operated by fearless creatives who have a specialized expertise in the live event industry. We thrive on creativity and push the boundaries of experiential development.Website:  https://www.goodtimecreative.comInstagram: https://www.instagram.com/goodtimecreativecoFacebook: https://www.facebook.com/GoodTimeCreativeCoTwitter: https://twitter.com/goodtmcreativePinterest: https://www.pinterest.com/goodtimecreative_coWhat You'll Learn in this Episode:Best event planning or time management tips especially when it comes to staying organized and getting everything done with trade shows.Some things she's seen whether it's clients she works with or on the trade show floor to get the most out of ExpoWest, Specialty Food Association - Fancy Food Shows, Sweets & Snacks Expo, or any food trade showsWhat you can expect from some of her 11 clients exhibiting at ExpoWest this year. What makes a good event strategy and ROI tips.Planning/goals/tips for a brand to focus on pre-show, during, post showBrand activations, pop-ups come back post-pandemic.How she nurtures professional and self development; either with new skill sets or keeping up the event industry trends.About Us - Women Who Brunch:Women Who Brunch is a community for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!Visit our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

Walking the aisles of the Fancy Food Show in Las Vegas earlier this year, a gentleman stuck a sparkling wine glass in my face and said “Do you like wine?” I responded, “Is this a joke?” He went on to tell me that this was an Italian non-alcoholic sparkling wine that he and his wife had created. I have tasted many non-alcoholic wines and they all suck. With trepidation, I tasted it. This was a decent wine. I was shocked and impressed. Come on my show I said…turns out he is in So Cal and I met Marco Marano. 

Jason went to the Fancy Food Show in Las Vegas, Jason and Mike discuss the standouts from the show.

Episode 2286 - On this Monday's show, Vinnie Tortorich and Anna Vocino discuss everything from celebrity encounters to the Fancy Food Show, Vinnie's blueprint for goals, and more. https://vinnietortorich.com/2023/01/blueprint-for-goals-episode-2286 PLEASE SUPPORT OUR SPONSORS BLUEPRINT FOR GOALS Vinnie and Anna start the show with a little tribute talk about the passing of renowned musician David Crosby. (2:00) This segues to some shared stories of celebrity encounters both have had. Vinnie gives a very kind and appreciated shoutout to Debbie and Leona for the work done on the recent limited edition NSNG® hats. (20:00) Anna has some shoutouts of her own from the recent Fancy Food show in Las Vegas. (21:30) They switch to talking about goal-setting and how important it truly is! (28:30) Vinnie gives a blueprint for goals and how he handles goals throughout the year. Vinnie announces some guests he'll be having on some upcoming shows--super interesting! (33:00) Anna has a question for Vinnie from the Twittersphere regarding how soon and how much protein to eat after a workout. (38:30) Vinnie explains the Dunning-Kruger effect and bro-science and also answers the question. Anna shares her experience at the Fancy Food Show in Vegas and the various products she encountered. (51:30) She recommends always reading the labels on products–so many things have awful additives! Vinnie sends a shoutout to friend Peter Pardini about a ecent announcement. (1:00:00) Both Vinnie and Anna share some recent results and recommendations on various health tests to get to make sure you are well informed about your body! (1:01:15) Vinnie's brother Mike has finally stuck to the NSNG® lifestyle and he has lost weight and improved his health! PLUS... Vinnie reveals a Pure Vitamin Club special  Promo Code. (LISTEN FOR IT!)   PURCHASE BEYOND IMPOSSIBLE The documentary launched on January 11! Order it TODAY! This is Vinnie's third documentary in just over three years. Get it now on Apple TV (iTunes) and/or Amazon Video! Link to the film on Apple TV (iTunes):  Then, Share this link with friends, too! It's also now available on Amazon (the USA only for now)!  Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter!  

Amanda and Ben celebrated the 50th episode milestone! Amanda gave a big update of her career, and the hosts chatted about Amanda's recent tradeshow experience at the IFT Expo. They also discussed the different types of food tradeshows and conferences in the industry. The Fancy Food Show: https://www.specialtyfood.com/shows-events/winter-fancy-food-show/ The Anuga Food Fair: https://www.anuga.com/ Check out previous episodes: https://anchor.fm/food-in-the-hood You can contact us at fihpodcast@gmail.com Give us a 5-star!

Hey there! We're Bruce Weinstein and Mark Scarbrough, the authors of almost three dozen cookbooks (plus lots more for celebs--shhh!). Welcome to our podcast about food and cooking. We've got a packed show about food trends and cooking tips, as well as Bruce's interview with brother-sister duo Aubry and Kale Walch, the fabulous owners of The Herbivorous Butcher and now authors of their first cookbook. We're so happy you've joined us. Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:37] Our take on the latest food trends, as seen at this year's FANCY FOOD SHOW in New York City. [12:34] Our one-minute cooking tip: a better way to peel tomatoes and peaches [13:58] Bruce's interview with Aubry and Kale Walch, the duo behind The Herbivorous Butcher (both the shop and their brand-new cookbook). [27:52] What's making us happen food this week: plums and melty ice cream! (Are you a skimmer, too?)

En este episodio #124 Hablamos de Comida con Andrés Zayas. Este joven puertorriqueño de 25 años es empresario y fundador de la distribuidora AZ Foods.Conversamos con Andrés sobre sus comienzos en el mundo de la distribución, su motivación diaria para emprender y ser mejor cada día, su experiencia en el Fancy Food Show, indagamos en las mecánicas de cómo funciona la distribución, sus primeros suplidores y clientes y nos contó varias anécdotas que ha vivido en su corta pero experimentada carrera empresarial. Conoce más sobre Andrés y su empresa AZ Foods a través de su página web www.azfoods.com.

Our show hosts are headed off to New York next week for the Fancy Food Show. Follow them on @masoniandmarshall . And now for a chocolate show, a fan favorite. Maureen Nikaido, is founder of Moku Chocolate a chocolate company with a great story. Since Maureen sponsored a Nicaraguan child and made a visit to the country, she has been dedicated to spotlighting cacao farmers around the world, Her chocolate handcrafts high-quality, bean-to-bar, single-origin chocolate from raw, direct trade cacao beans. Moku's direct trade beans are sourced from farmers in Nicaragua, Peru, Dominican Republic, Sierra Leone, Madagascar, and Colombia. This ensures socially responsible compensation to the cacao farmers and fosters prosperity among the farming communities with a focus on integrity, quality, and environmental sustainability. However, it's the stories she shares with her customers about the farmers, their country and their lives that creates a bond far beyond eating a chocolate bar. Maureen and our host Sarah Masoni originally met at the Portland, Oregon Good Food Mercantile, sponsored by the Good Food Foundation. Its mission is to celebrate, connect, empower and leverage the passionate and engaged, yet often overlooked, players in the food system who are driving towards tasty, authentic and responsible food in order to humanize and reform our American food culture. Maureen started selling Moku Chocolate in February 2021, but the idea had begun on that Central America tour in 2013. She went to a chocolate museum in Granada. The story of cacao bean, the source of chocolate, the fact that it grew on trees, the natural beauty of the region and the care and craftsmanship that went into creating chocolate was so richly told that Maureen was hooked. There was another side to the story, however. The cacao bean was essentially a second crop for the farmers, to bring in some extra income. But the share of the global market value they received as incredibly small, and most families were barely subsisting. After a few years, Maureen jumped into researching the chocolate craft community and in 2019 things got serious business-wise. Luckily, she found a legion of people who wanted to make chocolate treats, but also support fair trade and a better life for the farmers. Maureen then took some online classes to learn how to make chocolate and since then the notoriety has been excellent. Her first big award was International Chocolate Awards for her goat milk chocolate. And the awards have been stacking up ever since. Maureen's packaging is extremely sophisticated and consistent, so take a look on her website when you have a chance. Her distribution is currently online and about two dozen grocery stores down the central valley of Oregon. Where to find out more about Maureen and Moku Chocolate: Website - Moku Chocolate – moku chocolate Instagram - Maureen Nikaido (@mokuchocolate) • Instagram photos and videos Twitter - Moku Chocolate (@MokuChocolate) / Twitter Good Food Mercantile - https://goodfoodfdn.org/event/good-food-mercantile-portland/ @masoniandmarshall on Instagram

Episode 2134 - On this Monday's show, Vinnie Tortorich and Anna Vocino chat about telling the truth, the food business and the "Fancy Food Show", staying cancer-free, and more. https://vinnietortorich.com/2022/06/telling-truth-episode-2134 PLEASE SUPPORT OUR SPONSORS TELLING THE TRUTH Vinnie and Anna start the show with Anna cooking while Vinnie gives her a rundown of the recent Saturday show (Episode 2132) with "Lucy X". (3:30)  Vinnie also recommends watching the motivational Instagram videos that he's been posting; LucyX is mentioned in one of these as well. (8:29) LucyX's story is very similar to another listener from a few years ago, who had the same challenges about telling the truth with Weight Watchers. (10:40) FOOD BUSINESS & THE FANCY FOOD SHOW Vinnie and Anna then switch to chatting about Anna's recent travels to the "fancy food show" (Specialty Foods Association trade show), where she had a booth for Eat Happy Kitchen products. (17:57) Anna had a lot of challenges with timing during her recent trip; as result, she offers up some travel secrets and food suggestions when traveling. (19:20) They also chat about some jerky products they have come across and are annoyed by how much sugar is included in what otherwise would be a healthy option. (22:20) Vinnie has turned down potential jerky sponsors because they have sugar in them. (24:53) Anna talks about meeting other vendors at the food show and what international vendors have been told to break into the U.S market. (26:23) Vinnie shares a similar experience with Ultra Fat when he and Andy were at ExpoWest earlier this year. (27:37)  Don't forget about the current promotion to receive 20% off; go to NSNG@ Foods website for details and to order. (29:14) Then there's a little chat about how to roast and oil nuts. (38:07) Anna and Vinnie chat a little more about "keto" foods, packaging and labels, telling the truth, and what to look for. (32:23) They also chat about some of the plans for the upcoming KetoCon in July. (45:30) STAYING CANCER-FREE Vinnie brings up a recent consult with a fan who has been going through cancer treatment; as a result, Vinnie shares his own experience and staying strict NSNG®. (47:15) Vinnie has been cancer-free for 14 years now! (49:24) The show wraps up with Anna finishing up her spaghetti squash demo with some suggestions and an "added touch". (51:51) PURCHASE BEYOND IMPOSSIBLE The documentary launched on January 11! Order it TODAY! This is Vinnie's third documentary in just over three years. Get it now on Apple TV (iTunes) and/or Amazon Video! Link to the film on Apple TV (iTunes):  Share this link with friends, too! Link to the film on Amazon Video: It's also now available on Amazon (the USA only for now)!  Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: Then,  please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter!  

Have you tasted the most buzzworthy pasta in history? In this special episode recorded live at the Summer Fancy Food Show 2022, you'll hear the story behind the squiggle with Dan Pashman, the creator and host of The Sporkful podcast and the inventor of cascatelli, plus the wizards who used their noodles to make it, Scott Ketchum and Steve Gonzalez of Sfoglini! Gretchen VanEsselstyn, SFA's education director, extrudes the fascinating process behind this blockbuster success.Spill & Dish is Powered by Simplecast.

1. Economic Worries: Bear Market, Recession 2. SCOTUS Rules on Illegal Immigrant Case 3. Non-profit Assisting Illegal Immigrants 4. Todd Bensman, Sr. Nat'l Security Fellow, CIS 5. Analyst: Mexico Doles Out Visas to Migrants to Avoid Media Attention of Big Caravan 6. Illegal Immigrants Can Get Driver Licenses 7. J6 Hearing Focuses on Election Fraud Claims 8. Trump Responds to Jan. 6 Committee Hearings 9. Senate Bill Aims to Rein in Big Tech 10. Supreme Court Rules Against Chinese Firm 11. Abbott Shipping Baby Formula From Overseas 12. Second Recent Wildfire Burns Through Arizona 13. California's Hills Glow Orange From Wildfire 14. Yellowstone Flooding Causes Building Collapse 15. Yosemite National Park Searching for Vandals 16. Coast Guard Rescues Four in Sailboat Race 17. Odessa's Economy to Suffer as Beaches Close 18. Sweden 'really Prepared' to Defend Key Island 19. U.S. Urgently Wants Embassy in Maldives 20. Video of Violence Against Woman Shocks China 21. Hong Kong Bids Farewell to Iconic Restaurant 22. France Elections: Macron's Majority at Stake 23. Spain Scorched by Earliest Heatwave in 40 Plus Years 24. UK Bans Almost All Elephant Ivory Sales 25. UK: Actor Kevin Spacey Charged With Sexual Assault 26. 'Fancy Food Show' Tour in New York 27. Spanish Winery Ages Bottles Underwater 28. Weirdest Items Ppl Left Behind in Ubers 2022

Stephen Caldwell, founder of Swiss Rosti, discovered these crispy filled potatoes during his travels and brought the gluten-free, low cholesterol treats to U.S. households. In this Spill & Dish episode, Julie Gallagher, SFA's director of content, talks with Caldwell about his Fancy Food Show debut in Incubator Village and how he gained national distribution by the next year's Show.Spill & Dish is Powered by Simplecast.

“You become like the five people you spend the most time with. Choose carefully.” I love this quote by Jim Rohn and when I am really honest with myself, I can see that it is definitely true. And Oprah said it well when she instructed "surround yourself with those who only lift you higher.”  You do get to choose who and what you surround yourself with and it does have a huge impact on the results you get in life. I saw this first hand with the 11 clients who joined me at the Fancy Food Show. They were lifting each other up and generating an intoxicating energy!I also see it inside Food Business Success with our coaching calls. Engaging with a community of like-minded foodpreneneurs is one of THE most important things you can do for your success. In addition to who you surround yourself with, also consider what you surround yourself withI share some examples of things you should cut out or really limit if you want to have the motivation and energy to do the big things that come with a successful business. You don't have to cut out every negative person in your life, but you can choose what you put in your ears or in front of your eyes. You can also choose to find groups and people who are more positive and encouraging to help cancel out some of the negativity that slows you down.Head over to your favorite podcasting platform and search for Food Business Success, subscribe and listen (or visit the website for all the shows, show notes and transcripts). After you listen, visit the private Facebook group and post a win or support another person's post. This is your community - you get out of it what you give. Register for the sale tax workshop at https://www.foodbizsuccess.com/salestax2022_______Sign up to see if Food Business Success® is a great fit for you!Join the free Private Food Business Success® Facebook GroupMore how to videos on YouTube ChannelFollow us on InstagramWant more help? Get 1:1 Business Coaching and full access to Food Business Success inside Sari Kimbell Coaching Just starting out? Get your seat at the 90 minute Whip Up Your Business Workshop at https://www.foodbizsuccess.com/startFor the full transcript of the episode and other links: https://foodbizsuccess.com/81

The Specialty Food Association puts on a show, a really big show, It is the largest U.S. event focused exclusively on the specialty food industry and although COVID slowed down the show schedule, our very own hosts, Sarah Masoni and Sarah Marshall, attended the first 2022 show, February 6th through 8th in Las Vegas (yes, it's a tough job, but somebody has to do it). In this episode, they talk about the things they did, the people they saw and the great foods they ate. The Association is comprised of specialty food manufacturers. Specialty foods are hand-crafted, of extremely high quality and this association helps protect their standards, build a community and keep promoting good eating of nutritious foods which are generally found in specialty food stores, certain sections of a grocery store or shops such as your favorite cheese shop. Twice each year, the association puts on their Fancy Food Show, essentially a trade show for their members to reconnect, share, grow their knowledge base and help promote each other's wares, and to connect with Buyers! Our hosts had a little time to enjoy the big art exhibit on tour and catch a few venues recommended by friends. Of particular interest was the art exhibit. To enter, you go through a door that feels like a minimart with real and not-real products. As you explore, you can go through a refrigerator door, look behind a meat case, open a file cabinet drawer and it opens a secret door – very Alice In Wonderland. Outside in the city, our hosts found a very clean, not crowded Las Vegas. And the food in the restaurants was wonderful; this episode contains a great list if you're interested. But back to the food show. Part of the value of a show is new connections for young company food entrepreneurs and Sarah Marshall gives us a case study in this episode. Tonia Farman, whose company is Queen of Hearts Hemp (episode #82), was personally introduced around by Sarah. Tonia met new food buyers and grocery buyers. These are buyers who would normally take weeks, months and years of door knocking to get an audience and even then might be impossible to see. But a person-to-person setting with a qualified introduction by a known quantity can make a huge difference in the growth trajectory of a budding food company. Queen of Hearts Hemp is one of a long list of Oregon food founders who got to meet and greet important people in the industry by our hosts. It's great to see business is getting brighter and brighter. And stay tuned to more episodes! Our two hosts are working on a secret “new idea” which will probably be revealed over time…" "Masoni and Marshall the meaningful Marketplace" with your hosts Sarah Masoni and Sarah Marshall We record the "the Meaningful Marketplace" inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland. Audio engineer, mixer and podcast editor is Allon Beausoleil Show logo was designed by Anton Kimball of Kimball Design Website was designed by Cameron Grimes Production assistant is Chelsea Lancaster 10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes

What's it like to work for an association that is founded on salsa, jerky, kombucha, bonbons, pâté, and thousands of other specialty foods? Pretty sweet. In this episode, you'll meet the team behind Spill & Dish as they share stories about the business, reveal where they love to shop and dine, and share the scoop behind the Fancy Food Show.Spill & Dish is Powered by Simplecast.