Podcasts about food entrepreneurs

TODAY ON THE ROBERT SCOTT BELL SHOW: Baby Dies After “Catch-Up”, Measles Vaccine Enthusiasm, Chef Andrew Gruel, Food Entrepreneur, Alstonia Scholaris, COVID and Vaccine Causing Cancer, Question of the Day, Brandon Budge, US Military Covid Persecution, Americans Worry Every Day, and MORE! https://robertscottbell.com/baby-dies-after-catch-up-measles-vaccine-enthusiasm-chef-andrew-gruel-food-entrepreneur-alstonia-scholaris-covid-and-vaccine-causing-cancer-question-of-the-day-brandon-budge-us-military-co/

Jessica Kahawaty is a Food Entrepreneur, Human Rights Advocate, and International Model. The Australian with Middle Eastern roots bridges cultures in fashion and humanitarianism.With a background in Human Rights Law, the former Miss Australia and Miss World runner-up champions social responsibility, notably fronting Louis Vuitton and UNICEF's ‘Make a Promise' campaign.She co-founded Mama Rita, a UAE-based food and lifestyle brand, offering Arabic and international cuisine across 300+ locations.Jessica's humanitarian efforts include an undercover mission in Kolkata's Red Light district with Free a Girl and fundraising for crises affecting Lebanese, Palestinian, and Syrian refugees with UNICEF and UNHCR.

Chicago is a city of food as much as it is a city of neighborhoods and cultural communities. Last episode, we talked about how Chicago may not have a concentrated Filipino enclave, in the way neighborhoods like Chinatown and Humboldt Park are cultural hubs. But the community comes together and supports each other nonetheless. And Filipino food in Chicago is definitely a part of that. This cultural cuisine has been on the scene for a long time, but only in the past few years has it really started to get its flowers. It's even grabbed the attention of the Michelin Guide and James Beard Awards. Today, we taste some creations by serial entrepreneur, Frances Almeda as well as chef and owner of A Taste of the Philippines, Kathy Vega Hardy. And we talk about why Vega Hardy says “a sense of community” goes a long way for Filipino food entrepreneurs in the city.

Stephen Grootes speaks to Alex Kabalin, V&A Waterfront Retail Executive & Noelfa Miller, Founder of Sedap Jams about empowering food entrepreneurs through the Makers Landing incubator programmeSee omnystudio.com/listener for privacy information.

How does a small community in Athens, Ohio, turn local produce into a thriving business ecosystem? Join us as we unravel the evolutionary tale of ACEnet, a pioneering force in community-based economic development, through the eyes of our insightful guests Adam Cody, Cameron Chastain, and Izzy Stichik. Discover the origins of ACEnet, once known as the Worker-Owned Network, and its transformation into a beacon of innovation and support for food businesses in Central Appalachia. Inspired by models from Northern Italy, ACEnet's journey includes launching the Athens Food Venture Center, a hub that has empowered countless entrepreneurs since 1996. Our conversation sheds light on the collaborative efforts between ACEnet, AmeriCorps, and local farmers, which have reshaped food access and education in Athens County. From transformative programs like the Veggie Van to educational initiatives that teach children about agriculture and cooking, listeners will hear firsthand how ACEnet is making a difference. The episode highlights the critical role of business incubation services in rural settings, providing aspiring entrepreneurs with the knowledge and resources needed to flourish, and the role resources like community-scaled equipment provide for building solidarity and resilience. With stories of shared resources and financial empowerment, we delve into the supportive networks that ACEnet nurtures, including tool libraries and financial guidance. Hear about the power of community networking, and how personal experiences, from starting a mushroom farm to engaging in business counseling, reflect ACEnet's impact on local entrepreneurship. Finally, we cast an eye on the future with ACEnet's exciting participation in the Regional Food Business Center program, a USDA-funded initiative poised to revolutionize regional food economies across Central Appalachia, offering new markets and transformative opportunities. Check out ACEnet's work here: https://acenetworks.org/# https://www.indianag.org/intertribalfbc https://www.appalachiarfbc.org/   For sources, transcripts, and to read more about this subject, visit: www.agroecologies.org To support this podcast, join our patreon for early, commercial-free episode access at https://www.patreon.com/poorprolesalmanac For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/   Key words: Community-driven, Economic Empowerment, ACEnet, Worker-Owned Network, Rural Entrepreneurs, Athens, Ohio, Food Access, Business Counseling, Local Economies, Shared-Use Kitchen, Agricultural Producers, Food Entrepreneurs, Community Collaboration, Resource Sharing, Transformative, Food Systems, Community Economic Development, Northern Italy, Athens ACEnet Food Venture Center, Thermal Processing Room, AmeriCorps, Local Farmers, Rural Action, Fresh Produce, Schools, Agriculture, Nutrition, Business Incubation, Business Support, Rural Setting, Business Knowledge, Entrepreneurship, Business Structures, Cooperative Models, C-corp, S-corp, Equitable Ownership, CEO-led Models, LLCs, DBAs, Cost Considerations, Processing Sunchokes, One-time Intake Fee, Regulatory Processes, Privilege of Failure, Safety Net, Commonwealth Kitchen, Shared Resources Model, Tool Libraries, Community Networking, Financial Empowerment, Financial Literacy, Veggie Van Program, Food Accessibility, Healthy, Local Produce, Underserved Communities, Food Sovereignty, Food Justice, Career Paths, Regional Food Business Center Program, USDA, Technical Assistance, Appalachia Region, Ohio, West Virginia, Kentucky, Maryland, Pennsylvania, Tennessee, New Markets, Business Builder Sub-A

Send us a textIn this exciting episode of the Beyond the Check Podcast, host Reyshan Parker sits down with Shahpour Nejad, the founder of Pizza Guys, a growing pizza franchise that's making waves across the country. Shahpour shares his inspiring journey from working at a pizza place while attending college to building one of California's most beloved pizza franchises. He opens up about the innovative approach to pizza-making, the passion that drives the business, and the unique flavors that set Pizza Guys apart from the competition. From his background in Cleveland to expanding into Nevada and Texas, this episode explores the challenges and rewards of growing a family-friendly franchise while staying true to quality and community.Join us as we dive into:Shahpour's entrepreneurial journey and the early days of Pizza GuysThe secret behind their signature gourmet pizzasPizza Guys' expansion strategy and what makes them different from other franchisesInsights on the importance of quality ingredients and a passion for foodAnd much more!Tune in to get the inside scoop on what it takes to grow a pizza empire while keeping the love of pizza alive!#PizzaGuys #FranchiseSuccess #PizzaInnovation #Entrepreneurship #PizzaLovers #SmallBusiness #CaliforniaEats #GourmetPizza #FranchiseExpansion #FoodBusinessPizza Guys, Shahpour Nejad, Pizza Franchise, Gourmet Pizza, Pizza Ingredients, Franchise Growth, Pizza Lovers, California Pizza, Pizza Making, Small Business, Food EntrepreneurEnjoying the show? Please consider donating to help keep this show cooking! https://www.patreon.com/beyondthecheckSupport the showFOLLOW BEYOND THE CHECK ON: https://poplme.co/beyondthecheckWEBSITE https://independentlasagna.com/beyond-the-checkINSTAGRAM https://www.instagram.com/beyondthecheck_YOUTUBE https://www.youtube.com/c/IndependentLasagnaFACEBOOK https://www.facebook.com/BeyondTheCheckWOELINKEDIN https://www.linkedin.com/showcase/beyondthecheckFIND REYSHAN AT:WEBSITE http://reyshanparker.comFACEBOOK https://www.facebook.com/reyshanjparker/LINKEDIN https://www.linkedin.com/in/reyshanparker/INSTAGRAHM https://www.instagram.com/reyshanparkerTIKTOK https://www.tiktok.com/@reyshanparker Instacart - Groceries delivered in as little as 1 hour.Free delivery on your first order over $35.#masterchef #cookingshow #foodshow #travelshow #Foodie #EatingForTheInsta#...

In this Convo of Flanigan's Eco-Logic, Ted speaks with Janet Irizarry, Founder of My Mindful Kitchen, an innovative course designed to reduce food waste, connect families, and foster sustainability. As a mindful foodie, a seasoned restaurateur and entrepreneur, and influencer, Janet combines all of her passions: food, education and course design, raising children, and protecting the environment, to teach children valuable lessons about mindfulness, sustainability, and community, while also strengthening familial bonds. Janet is also the Founder of Hudson Valley EATS, a bimonthly column that she started several years ago to highlight food entrepreneurs and restaurant owners in the Hudson Valley. However, during the pandemic, she shifted its focus to raise money and raise awareness for sustainability and hunger relief organizations in the area. She decided to use the platform to ensure that "Everyone EATS" in the Hudson Valley, and that has been the main focus ever since.She and Ted dig into the My Mindful Kitchen (MMK) Method, which offers practical solutions to household food waste, addressing a critical issue contributing to climate change. Aligned with the EPA's Wasted Food Scale, Janet explains that the program focuses on preventing waste before it starts, encouraging mindful consumption, and making sustainability an easy part of everyday life. In her course, she touches on healthy eating and cooking, though the core of the program is equipping families with the tools to tackle common challenges—like overbuying, disorganization, and poor planning—and create meaningful, positive change.Janet concludes by sharing that the course launched on January 2nd, and her goal is to help families recognize that food choices matter—not just for physical health, but also for emotional well-being, the health of others, and the planet. By fostering this awareness, families can transform unpleasant feelings about big issues like inflation, political uncertainty, and climate change into a sense of empowerment. She believes that each family and individual has the power to make a significant difference in shaping a better future.

On this episode we hear from Aditi. She calls herself a food entrepreneur who is building a legacy of brands. Inspired by her mom, she likes to cook intuitively and find the process of cooking therapeutic when the dishes come together. But her first "real" career was in finance and even became a CFA spending several years in banking. It was after marrying into a foodie family and wanting to have a healthy diet for her family, that she turned her attention back to cooking. With her mom she started a catering business, a supper club to experiential dining. She recognised a gap in the market and went for it, and she says it takes some luck and risk-taking to take action. She also shares the importance of big ideas, visioning, writing, journaling to manifest your ideas and how being an athlete helps her to have a winning attitude.

On today's show, we have Chris Jones, who is the Senior Director at NASDA (National Association of State Departments of Agriculture), where he runs the Farm2Food Accelerator, a 15-week training program built to empower and educate small-scale farmers and food entrepreneurs to become more resilient through food production. The program helps take current agricultural production or locally sourced production to develop a packaged, value-added food or beverage product. We talk about the value of innovation and entrepreneurship, the future of food and agriculture, and how the program will launch the next generation of businesses right from the farm.

In episode forty Accountfully's CEO and Partner, Brad Ebenhoeh, talks with Karim Khalil of Yaza Foods .  Karim brings his love of authentic Labneh made by his grandmother in Lebanon to the U.S., which (up until now) has been sorely lacking in filler-free, authentic options. Combining his years of experience running complex CPG companies and his financial expertise, he leads Yaza Foods, which is rapidly growing in the international snacking space.  This episode shares insight into Karim's unique background and the interesting ways he developed his management skills.  Learn the important skills and inventory management tools that go into a retail-heavy CPG brand and how they can be tackled with great consumer insights, a knowledgable team and an enthusiastic founder at the helm!Connect with usFor more small business and CPG- focused resources, visit Accountfully's resources page, where you will find helpful articles, guides, eBooks and more. • • •Follow us on social media to take advantage of even more info and news.

In episode thirty-nine, Accountfully's CEO and Partner, Brad Ebenhoeh, talks with Samantha Pantazopoulos of Vizer.  Vizer, short for incentivize, allows brands selling in retail to track that channel and optimize their marketing by understanding their retail sales activities.  She and Brad discuss the ins and outs of CPG trade spend, consumer habits and how in-person retail is still very much a thing.  If you are intrigued by the possibility of unlocking in-store intelligence, check out this episode!Connect with usFor more small business and CPG- focused resources, visit Accountfully's resources page, where you will find helpful articles, guides, eBooks and more. • • •Follow us on social media to take advantage of even more info and news.

Wondering if your small business is ready to scale and how to smoothly transition into e-commerce? Just ask Val Fishbain, co-founder of Spread the Love Foods, who successfully took her business from the local farmer's market to the online world, all while staying true to her community roots. Val shares her experience selling at farmer's markets, what it took to make the leap to e-commerce, and the importance of giving back as her business grew. You'll also hear from Viridiana Ponce, a business consultant and food industry expert, who dives into how to leverage farmer's markets to enhance your business and the crucial steps for expanding beyond your local market while staying connected to your community.Learn the essential steps for scaling up like maintaining product quality, engaging with your community, and conducting market research to confidently take your business online.In this episode, you'll hear: (2:28) How Val's thoughtful wedding favor quickly turned into a full-blown business.(4:22) Thinking of starting a food business from home? Learn the preparation and licenses to make sure you do it right!(5:41) Val's first experience selling her products at a farmer's market.(9:34) The benefits that come with starting at a farmer's market.(10:44) How tracking sales at a farmer's market can help you get funding.(11:40) When should you consider expanding? Viridiana lists what you should be looking for to make sure you're ready for that next step. (15:02) Three essential strategies for a successful transition to e-commerce.(18:58) How giving back through your business can help your business grow and succeed.

Aug. 20, 2024 - In light of state policymakers wanting to study the economic impact of kitchen incubators, we learn how these shared facilities are used with the help of Olga Padilla-Zakour, a professor of food processing at Cornell University.

In this episode of Chefs Without Restaurants, Chris Spear sits down with Meghan Kix, a marketing and branding specialist who's worked with major brands like Flying Dog Brewery, and now runs her own creative agency, BeeCat Creative. They delve into the essentials of branding, the importance of knowing your target audience, and the challenges of balancing creative integrity with client demands. Whether you're looking to start your own business, or you're an entrepreneur looking to refine your brand, this episode is packed with valuable insights and practical advice.MEGHAN KIX & BEECAT CREATIVEBeeCat Creative WebsiteBeeCat Creative InstagramMeghan Kix on InstagramMeghan's Portfolio of AwesomenessPlaylists That Don't SuckCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.

Lawrence Longo, a renowned food entrepreneur, has transformed West Hollywood's dining scene with his innovative approach and community-focused ventures. This episode takes you on a flavorful journey through Longo's illustrious career, from his strategic use of social media to his ownership of iconic establishments like Irv's Burgers and Prince Street Pizza on the Sunset Strip. Plus, get an inside look at his latest venture, Bar Next Door, and its impact on the local food culture. Join us for a fun episode as we sit down with Longo, the man shaping the culinary landscape of this vibrant neighborhood.

He shelved his ambition to be a chef, went to university and for 25 years ate no meat. Then Glen Burrows became an omnivore.Glen discusses his high-octane, interesting and hugely successful career as a globally sought-after professional photographer and videographer, and his very intriguing personal choices around food. Having been the 'awkward veggie one' among his meat-eating friends, Glen found himself having to square his change of heart with his long-standing community of vegetarians, which he admits wasn't easy. And then Glen took everything a step further by co-founding The Ethical Butcher, selling regeneratively farmed, ethical, high quality meat direct to consumers. He also founded Regenuary, a January campaign to encourage sustainable food choices.Glen's latest venture is as head of knowledge exchange for New Foundation Farms, a radical natural food and farming enterprise based in Devon. The foundation aims to democratise access to affordable food without compromising quality or depleting the environment.In the podcast Glen discusses:• a career in photography• the lessons he learned leaving his 'tribe' of vegetarians• food, farming, and marketing• maintaining optimism about the planet and the people within it.Mentioned in this podcastNew Foundation Farms The Ethical ButcherGeorge MonbiotNot the end of the world by Hannah RitchieGlen Burrows portfolioYou might also like to listen to:S1 E8 Jake Fiennes director of the Holkham Nature Reserve and general manager, conservation, at Holkham Estate in NorfolkS1 E7 Rachel Warren professor of global change and environmental biologyS2 E2 Mark Harvey managing director of Fielden WhiskyAbout ProGRESS:Host Sandra Kessell invites guests to discuss their pro- Green, Ethical, Sustainable and Socially responsible jobs, courses or activities and asks for real-world insights into the pathways and careers that led to them.Instagram ProGRESS Content © Sandra Kessell Original music © Lyze KessellEmail: hello[at]mypro-gress.co.uk Hosted on Acast. See acast.com/privacy for more information.

Send us a Text Message.In this engaging episode, Joey Pinz converses with Kate Tremills, founder of Flourish Kitchen, about her innovative approach to creating healthy, delicious, and travel-friendly meals. Kate shares her journey of turning a personal challenge with dietary restrictions into a thriving business. They discuss the importance of high-quality ingredients, the challenges of starting a food company, and how her freeze-dried meals bring convenience and nutrition to travelers. Kate also delves into her motivations, the role of discipline in her life, and the joy she finds in cooking and connecting with others through food. Top 3 Highlights:Flourish Kitchen's Unique Products: Discover how Kate's company offers flavorful, freeze-dried meals that cater to people with dietary restrictions, ensuring they can enjoy delicious food on the go.Entrepreneurial Insights: Learn about the challenges and triumphs Kate faced while launching and growing her food business, including product development, packaging, and meeting regulatory standards.The Role of Discipline: Kate discusses how discipline has been crucial in her entrepreneurial journey, helping her manage creativity, structure her day, and achieve her goals. Hashtags: #HealthyEating

The Month End provides emerging inventory-based brands real life knowledge in the accounting, finance, and operational world. Our guests are not only similar brand founders and owners, but key stakeholders and contributors to the industry. Each episode provides a glimpse into the vast experience and insight from its guest's unique backgrounds in a casual, conversational tone.• • •In episode thirty-eight, Accountfully's CEO and Partner, Brad Ebenhoeh, talks with Tom Malengo of  Brandjectory .  He shares common themes he sees as a CPG brand investor and mentor, and shares ways to avoid mistakes and offers tools to use for business success.  If you are curious to discover some of the many opportunities available to support your business, this episode is for you!For more small business and CPG- focused resources, visit Accountfully's resources page, where you will find helpful articles, guides, eBooks and more. • • •Follow us on social media to take advantage of even more info and news.

Brandon Chrostowski, CEO of EDWINS, joins the show to talk about his new program designed to help food entrepreneurs launch brick and mortar businesses. Later in the show, Robin tells an outrageous story about an incident involving her and her daughter at the hospital and more. 

In episode thirty-seven, Accountfully's CEO and Partner, Brad Ebenhoeh, talks with Will Totten and Russ Taylor of Secure CPG.  Learn how Secure CPG is replacing the antiquated insurance of yesteryear with modern solutions built to support today's CPG brands.  Together Will and Russ share real-world examples of how their coverage options can help companies mitigate cash-killing scenarios classic insurance may not even cover. If you are still unsure about what coverage you need and the basic practices that reduce risk proactively, this episode is for you!For more small business and CPG- focused resources, visit Accountfully's resources page, where you will find helpful articles, guides, eBooks and more. • • •Follow us on social media to take advantage of even more info and news.

In this episode, host David Crowley from Cooking Chat talks with local entrepreneur, Joshua Reed-Diawuoh, about his business that focuses on importing cashews from small, sustainable producers in West Africa. He then prepares them to sell as tasty, healthy snacks. In this episode, we cover: How Josh's visits to West Africa inspired the creation of GRIA Food Co. Why the typical business model of large food importers don't lead to a sustainable living for local farmers in Africa. Josh's approach to identifying small producers of cashews in West Africa that use sustainable practices. The variety of cashew snack flavors that GRIA Food Co. offers. Nutritional benefits of snacking on cashews. Where you can purchase GRIA Food Co. snacks in the Boston area and online. How Commonwealth Kitchen supports local food entrepreneurs like Josh, as part of their mission to promote equity and inclusive entrepreneurship.  Information on the Fairtrade standard. While the cashews come from Africa, far away from us here in Boston, this episode picks up on themes we cover on Cooking Chat such as sustainability and supporting small farmers and food entrepreneurs.

Embark on a captivating journey with Nathan Fa'avae, an adventure sports icon whose three-decade career is nothing short of legendary. From the starting blocks of a small town to the podiums of international endurance sports, Nathan's story is a testament to the transformative power of passion and perseverance. As he opens up about the evolution of his motivations and the camaraderie that defines the spirit of competition, he also takes us behind the scenes of his innovative foray into the freeze-dried food market, catering to the nutritional needs of outdoor enthusiasts like himself. This episode delves into the intricate relationship between genetics and athletic prowess, highlighting the diverse challenges athletes face against the backdrop of their heritage. Nathan discusses the personal sacrifices synonymous with high-level competition and the seemingly selfish dedication required, all while maintaining the delicate balance of contributing to family and community. His personal anecdotes from participating in life-altering outdoor programs add a layer of depth, illustrating how early experiences can chart the course for a lifetime of adventure. Nathan give us a first-hand understanding of the mental and physical fortitude necessary to compete at the zenith of adventure sports. This is an episode that transcends the ordinary and ventures into the extraordinary life of a man for whom every race is an adventure, and every meal is a milestone. https://nathanfaavae.nz/ https://realmeals.co.nz/ See omnystudio.com/listener for privacy information.

(00:00) Welcome to the Black Lincoln collective podcast. With your host, Parker, featuring the sultry pounds of Fred(01:08) Welcome to the 124th installment of the Black Lincoln collective podcast(02:35) Myrtle welcomes Dave from Peterson's world famous hot dog sausage(07:10) Dave Peterson is making world famous hot dogs in Florence, South Carolina(11:06) Dave: Fred has been doing this show for almost a year now(14:20) I'm pretty sure Steve Harvey stopped by your stand not too long ago(17:50) Dave Peterson started a hot dog cart because he loves hot dogs(22:50) I love red onions. Tell me more about these red onions(24:51) Dave: I like chili mayo, um, and ketchup(29:24) The way we do this is just answer. It works every time(29:41) The first words Mickey Mouse ever uttered in a cartoon were hot dogs(32:48) What is the average weight, fully loaded, of a baseball park hot dog bin(33:54) Which of these four artists does not have a song titled Hot Dog(38:19) In a popular tv series, who offered Miss Rhode Island a hot dog(39:58) So what famous movie character uttered the phrase, nobody(40:57) Hot dogs are included as a menu item at the Vatican, according to legend(45:38) Fred's wife is a Penn state fan so this is a big deal(46:56) Which city's hot dog has the most toppings is correct(49:19) What is the name of the popular children's book series that features hot dog(50:47) A fan threw a hot dog at Tiger Woods in 2011(53:29) How long was the world's longest hot dog is our last question(55:03) Is a hot dog a sandwich? No, it's more of a sub(57:32) Dave: What's your favorite hot dog to make for someone(01:00:48) Dave Peterson's world famous hot dogs are located right beside planet fitness(01:05:00) Dave Peterson says he does catering and does events  #blcpodcast #podcastingforthepeople #funny #podcast #greenvillesc #scpodcast #yeahthatgreenville Listen at: https://blc.world/ Tweet the Show: https://twitter.com/blcworld Follow us on Facebook: https://www.facebook.com/blcpodcast/ Check us out on Instagram: https://www.instagram.com/blcpodcast/ Buy Fred and Allan Beer: https://www.patreon.com/blcworld

The Month End provides emerging inventory-based brands real life knowledge in the accounting, finance, and operational world. Our guests are not only similar brand founders and owners, but key stakeholders and contributors to the industry. Each episode provides a glimpse into the vast experience and insight from its guest's unique backgrounds in a casual, conversational tone.• • •In episode thirty-six, Accountfully's CEO and Partner, Brad Ebenhoeh, talks with Tyler Watson of  Dan O's Seasoning .  As Senior VP, he leads the business development team.  In the conversation, he shares a glimpse into the unconventional, yet wildly successful methods he employed to grow the seasoning company across distribution channels since its inception in 2017.  For CPG businesses seeking some innovative and fresh ideas for growing their business, this is a must-watch. For more small business and CPG- focused resources, visit Accountfully's resources page, where you will find helpful articles, guides, eBooks and more. • • •Follow us on social media to take advantage of even more info and news.

This podcast episode is a celebration of entrepreneurship, sustainability, and rural economic development, offering valuable insights into the agricultural sector. The dialogue provides a unique perspective on the sustainable food production process and highlights the potential for growth and development in rural economies. Podcast guests include Brett Olson, co-founder of Renewing the Countryside,  Dani Dircks, founder of Sailor Mercy and Ben McAvoy, owner of Blue Fruit Farm.FEAST MarketplaceRenewing the CountrysideSailor Mercy Elderberry SyrupBlue Fruit FarmExperience Rochester, MN

In episode thirty-five, Accountfully's CEO and Partner, Brad Ebenhoeh, talks with Tom Burgess of Snipp Interactive.  Tom shares key insight from decades of experience developing both brands and products to become successful enterprises through smart marketing strategies and laser-focused customer acquisition and retention.  Learn how his unique model uses data from banks and ad activity to focus on providing clear ROI to all sizes of brands.  If you are wondering how to up your sales game and see definitive ROAS, this is a must-listen.For more small business and CPG- focused resources, visit Accountfully's resources page, where you will find helpful articles, guides, eBooks and more. • • •Follow us on social media to take advantage of even more info and news.

Journey with us into the culinary world of Chef Courtney Lindsey. From his fascination with vegan cooking to his love for the flexitarian lifestyle, Courtney's culinary tale is an inspiration in itself. We explore the origin of the Houston Sauce Company and Moe Better Brews, and how Chef Courtney harnessed raw vegan dishes, making them deliciously irresistible. Furthermore, we delve into the nitty-gritty of managing partnerships in business and the significance of giving credit where it's due.Brace yourselves as we uncover life beyond food and business – a tale of overcoming fears and embracing failures, a story of Courtney and Chassidy's transition to veganism and the evolution of their vegan lifestyle business, Moe Better Brews. Together, we discuss their way of tackling challenges, the importance of mentorship and professional services while starting a business and their exciting future plans. Be sure to follow @houstonmadepodcast on Instagram!EPISODE CREDITSGuest - Chef Courtney Lindsay // Mo Better BrewsProduced, and Hosted by Rusty GatesSpecial Thanks to Luke BrawnerMusic by Old Friends, New FriendsArtwork in collaboration w/ Mac Ryan Creative© 2023 Rusty Gates Media and Milieu Media Group, LLC

This episode was sponsored by RangeMe. Go to rangeme.com/startupcpgThis episode was sponsored by Graphite Financial. Go to graphitefinancial.com/cpgIt's Expo East recap time! New Hope Network announced on the opening day of this year's Expo East that it would be last Expo East after nearly four decades. There will be a new format next August called Newtopia Now, which will discuss a little in the episode. Whether you weren't able to attend Expo and are hoping to learn what is was like or if you attended but want to hear the trends and takeaways, this episode has something for you. I asked our resident Startup CPG friend and press expert Monica Watrous, Managing Editor of Food Business News & Editor of Food Entrepreneur to join us today, along with Patricia Menegoto, Startup CPG's Head of Community & Kiki Huddleston, our Startup CPG Social Media Manager. Listen in as we discuss favorite bites and sips, trends, the new Startup CPG section at Expo East sponsored by Nielsen IQ, the Backpack Brands from the epic Startup CPG Mic Drop Party, and more.Episode Links: Food Business News article by Monica: Startup CPG to showcase early-stage brands at Expo East Food Business News article by Monica: Three trends at Natural Products Expo East Monica Watrous LinkedIn, Food Business News, Food Entrepreneur Kiki Huddleston LinkedIn Patricia Menegoto LinkedIn Mentions: Blue Zones Kitchen, Newtopia Now, Must Love, Bundle x Joy, Mocktail Club, hey freya, Hazelicious, Growee Foods, Pricklee, Seedly, Better Sour, Neeshi, Crooked Owl, S'NOODS, Halmi, Pedestrian Project, Journ, Chutni Punch, Soom, Mocktail Club, Blobs, Geem, Snoods, Reprised Health, Root Foods, Blobs, Moss, Fila Manila, Paro, Bollygood, Pzaz, Journ, Treehouse Naturals, Freshly, Must Love, Sweet Tahini 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 (15K+ members and growing!) Follow @startupcpg Visit host Jessi Freitag's Linkedin or website Questions or comments about the episode? Email Jessi at podcast@startupcpg.com Episode music by Super Fantastics Graphite Financial Links Graphite Financial website Download a free financial model template, chart of accounts template, and more here Listen to our episode with Graphite founder, Paul Bianco, episode #96 here. RangeMe Links RangeMe website Listen to our episode (#108) with RangeMe founder, Nicky Jackson here

The Month End provides emerging inventory-based brands real life knowledge in the accounting, finance, and operational world. Our guests are not only similar brand founders and owners, but key stakeholders and contributors to the industry. Each episode provides a glimpse into the vast experience and insight from its guest's unique backgrounds in a casual, conversational tone.• • •In episode thirty-four, Accountfully's CEO and Partner, Brad Ebenhoeh, talks with Sean Lee, co-COO of  Sweety Ice Cream.  Sean joined forces with his sister to reinvigorate their family-owned legacy of Asian mochi ice cream and share it with a new generation of consumers.  He shares key details of how he made the rebrand and relaunch successful; from local 70's ice cream shop to national distribution.For more small business and CPG- focused resources, visit Accountfully's resources page, where you will find helpful articles, guides, eBooks and more. • • •Follow us on social media to take advantage of even more info and news.

In the first episode of Season 3 of I So Appreciate You!, co-hosts Nadege Souvenir and Melanie Hoffert chat with Allison Hohn, executive director of Naturally Minnesota, about what it takes to establish a thriving and equitable ecosystem for food-based entrepreneurs in our state. Naturally Minnesota is an initiative to support and accelerate Minnesota's ecosystem for food and agriculture entrepreneurship and innovation. Through her work, Allison provides venues for new food and agriculture business owners to connect with like-minded people, find support for their ventures, and learn how to access resources like investment capital. When establishing a product for distribution, Allison says food entrepreneurs must keep the following things in mind. “Your product has to taste good, you have to have a good brand and you have to have a point of differentiation.”  Allison also shares her insights on creating greater access and equitable opportunities for entrepreneurs in the food and agriculture space, what she hopes is here to stay after the pandemic shook up the industry, and how someone can take their product from idea to shelf. Links Naturally Minnesota

Kara Johnson grew up surrounded by amazing cuisine, music, art and architecture in the historical city of New Orleans. She also grew up surrounded by women who made every day magical in the kitchen. The entrepreneur is the founder of The Cook Shop, a delicious line of Creole and Cajun seasonings named after the restaurant her great, great grandmother owned in the early 1900s.  She is sharing her story about how cherished traditions inspired her to share her family's legacy with others.

Public safety is one of the top issues in this year's primary election. It's one of the issues that prompted several candidates who built their careers in the food business to enter the city council race.

Food entrepreneur and podcast host Justin Bizzarro joins today's podcast to talk about his experience in the food industry, what he's learned as an entrepreneur, and how he found a food home here in Nashville, Tennessee.New YouTube Channel - https://www.youtube.com/channel/UCKjWKXfpjtNL0oL2R6MKSxwToday's Sponsors:XPLR Tourshttps://xplrtours.com/Use ND10 for 10% off the History of Nashville Walking TourBlessed Day Coffeehttps://www.blesseddaycoffee.com/Use Code "XPLR20" for 20% off at checkoutToday's Guest - Justin Bizzarrohttps://www.instagram.com/justinbizzarro/https://www.instagram.com/justinandthefoodentrepreneurs/https://linktr.ee/justinbizzarroNashville Daily Artist of the Day Playlisthttps://open.spotify.com/playlist/51eNcUWPg7qtj8KECrbuwx?si=nEfxeOgmTv6rFUyhVUJY9AFollow us @ XPLR NASHWebsite - https://nashvilledailypodcast.com/YouTube Channel - https://www.youtube.com/c/xplrnashInstagram - https://www.instagram.com/xplr.nash/Twitter - https://twitter.com/xplr_nashNASHVILLE & XPLR MERCH - https://www.xplrnash.com/shopMedia and other inquiries please email hello@xplr.life

Daniel Shuloff is a writer, activist, and pet food entrepreneur. He is the founder of Keto Natural Pet Foods, a company that specializes in low-carb dog food. Daniel is also the author of the book "Dogs, Dog Food, and Dogma," which explores the problem of obesity in pets and the role of diet in their health.Daniel Shuloff, writer, activist, and pet food entrepreneur, joins the podcast to discuss his journey in the pet food industry and the importance of a low-carb diet for pets. He shares how his own experience as a dog owner led him to start a business focused on providing high-quality, low-carb dog food. Daniel explains the science behind the link between carbohydrates and obesity in pets and highlights the challenges faced by pet owners in making informed decisions about their pets' nutrition. He also discusses the role of the veterinary community and the need for better regulation in the pet food industry.Key Takeaways:A low-carb diet is essential for pets to prevent obesity and maintain good health.The pet food industry often misleads consumers about the carbohydrate content of their products.Daniel's company, Keto Natural Pet Foods, offers truly low-carb dog food as a healthier alternative.The veterinary community has been influenced by large pet food companies, making it challenging to promote low-carb diets.Daniel's book, "Dogs, Dog Food, and Dogma," provides valuable insights into the science behind pet nutrition and the need for better consumer education.0:00:15 | Introduction to Podcast Introduction Group0:02:27 | Introduction to Daniel Shuloff0:04:22 | Definition of a business mindset0:07:57 | Ultimate responsibility as an entrepreneur0:10:40 | Aspiring to be a lawyer0:18:15 | Transitioning from law to the pet industry0:19:23 | Setting up Varsity Pets0:30:10 | Science behind low carb dog food0:37:06 | Definition of being an activist0:43:49 | Best decision made: Leaving law practice0:45:15 | Best advice received: Don't aim to please everyone0:46:28 | Person who helped most: Gary Taubes0:48:10 | Regret: Taking too long to make a career change0:50:18 | What is most proud of: Making the career change0:51:50 | Definition of legacy0:53:07 | Contact information for Daniel ShuloffSupport the showDo you want to be a guest on multiple podcasts as a service go to:www.podcastintroduction.comFind more details about the podcast and my coaching business on:www.absolutebusinessmindset.comDo you want to be a podcaster? Sign up onwww.abmpodcastcourse.co.ukFind me onLinkedIn - https://www.linkedin.com/in/mark-hayw...Facebook - https://www.facebook.com/markjhayward​

Taking the first step to try something new is exciting and rewarding. But what if you don't really care about the thing once you do it? I got personal with Damien Law of Effin' Good Snacks to learn what makes this brand better than his first. After googling healthy late-night food options, he saw a need for tasty snacks people actually wanted to eat. Would a previously failed yoga business keep Damien from going after his melatonin-filled dreams? Here's how this 21-year-old entrepreneur identified a problem, baked up a solution, and launched a brand in the middle of a pandemic (with a little help from TikTok).Get some of Damien's delicious cookies here: www.effingoodsnacks.com 

In the first hour of The Vince Coglianese Show, the White House is forced to disclose that Joe Biden uses a CPAP machine after strap marks were visible on his face this morning. Vince speaks with Chef Andrew Gruel, Food Entrepreneur, Founder of Slapfish Restaurant Group, and founder and CEO of American Gravy Restaurant Group about NYC's efforts to ban wood-fire pizza stoves and what that would mean to the restaurant industry. Joe Biden yells at Steven Nelson on the White House lawn.     For more coverage on the issues that matter to you visit www.WMAL.com, download the WMAL app or tune in live on WMAL-FM 105.9 from 3-6pm.   To join the conversation, check us out on social media: @WMAL @VinceCoglianese See omnystudio.com/listener for privacy information.

In today's episode we meet the founder and CEO of Tre'dish, Peter Hwang. The company is leading a new food movement with an industry-changing technology platform that provides the tools and infrastructure to empower food and hospitality entrepreneurs to start and scale sustainable businesses. Peter and his team have set out to solve many of the complex challenges in the industry, creating equitable opportunities for local food businesses and inspiring a new wave of culinary innovation. Tune in for more!

Co-founder of Udo's Choice line of healthy oils (found in Whole Foods and health stores worldwide), Udo Erasmus is a fascinating health, wellness, spiritual and human nature educator. This episode of The Matt Feret Show will give you an insider's guide to Udo's journey from losing everything to spending a lifetime of discovery, faith, teaching and providing others the foundations of health, peace, and harmony.Full episode transcript, notes, quotes and links:https://themattferetshow.comBe sure to check out Prepare for Medicare - The Insider's Guide to Buying Medicare InsuranceAMAZON BOOK LINK: https://amzn.to/3G4ZWbUAMAZON WORKBOOK LINK: https://amzn.to/39H7cP4AMAZON PASSWORD BOOK LINK: https://amzn.to/3LnHCxRFIND US AThttps://themattferetshow.comhttps://prepareformedicare.comhttps://prepareforsocialsecurity.comFOLLOW ME ON SOCIALTwitter: https://twitter.com/feret_mattFacebook: https://www.facebook.com/themattferetshow/Facebook: https://www.facebook.com/prepareformedicareInstagram: https://www.instagram.com/matt_feret/#loneliness #author #udoschoice #peace #entrepreneur Hosted on Acast. See acast.com/privacy for more information.

Welcome to the Mind-Blowing Happiness® Podcast with inspiring and empowering guests to help you slay self-doubt and limiting beliefs so you can juice up your life's journey and find Mind-Blowing Happiness®!In this episode, Trish talks to 2023 Ghana Soul-Healing Retreat participant and vegan entrepreneur, Chloe Colbert. 1:30 – Chloe shares her journey to veganism and raw food3:20 – Chloe tells how she found out about the Ghana Soul-Healing Retreat6:00 – Chloe shares her retreat experiences9:00 – Trish shares her retreat experiences 11:00 – Trish remembers how she learned about slavery in school12:20 – Chloe shares her school experiences with diversity14:00 – Trish talks about more retreat experiences 16:20 - Trish talks about why retreats are self-love17:00 - Chloe talks about getting away from all the distractions23:30 – Chloe talks about how her perspective changed and why she wants to go back to Ghana25:10 - Chloe talks about breaking routine and her aha! moment in Ghana28:30 – Trish talks about her aha! moment in Ghana30:50 – Chloe talks about her experience in the dungeons32:30 - Trish shares a Native American comment about heartlessness and Resma Menakem's book, "My Grandmother's Hands"35:40 - Trish talks about perspectives36:20 - Chloe talks about her conversation with a local Ghanaian and his perspectives on adopting African children42:00 - Trish talks about Black Joy in Ghana45:30 – Chloe shares an experience from the plane ride home48:00 - Why retreats are a great place to make friends48:40 - Trish shares why African retreats are special50:00 - Chloe talks about uncovering the lies she was told54:10 - Trish speaks about her commitment to bring more Black people to Africa56:30 - Trish and Chloe talk about moving back to the MotherlandLearn more about Trish Ahjel Roberts' work and schedule a Discovery Call at https://TrishAhjelRoberts.com to learn about the 2024 Ghana Soul-Healing Retreat, Mind-Blowing Happiness Private Coaching, Finding Freedom Book Coaching, and more!Learn about the Ghana Soul-Healing Retreat at https://MindBlowingHappinessPrograms.com/GhanaLearn more about Chloe Colbert's meal prep and catering business in Atlanta, GA.https://www.facebook.com/queendaisyvegandelightsep50/s3/ep6

營養師輕食8週年慶！ 4/22～4/30 限時好康2重送！ https://tw01.co/母親節限定 1、滿4999就送【PPN6®金蜂膠】（價值649） 2、滿5999再送【新升級海藻鈣】（價值550） －－－－以上訊息由 SoundOn 動態廣告贊助商提供－－－－ Irene Liao's storied career included a stint at a high-end luxury goods company. After spending time helming her family's snack food firm, she's branched and leads her own nutritious food startup, Vegan Joy. This is her story.

Food entrepreneurs shoulder massive financial risks. Many seek out experts to work with for guidance and support. Former 5-star pastry chef, Cassity Jones, the COO of Frontier Kitchens, has a new mission: guide the new generation of food stars to get established in the business of food and launched into retail, foodservice or DTC. Cassity joins me to discuss the newest food trends and pitfalls entrepreneurs must avoid if they are to beat the odds.   origin story Frontier Kitchen - food business accelerator / university  rising stars - Rice Culture & Go Oats (As Seen on Shark Tank) Pitfalls Financial acumen, cost control, too rigid, lack of support, can't handle success Trends Season 3, Episode 13 Frontier Kitchen Connect with Cassity Jones Connect with Brenda Cromer Connect with Tony   Sampling is the best effective way to boost sales and expand your brand! You wouldn't only give a prospect a spec sheet!  Let the marketplace SAMPLE your BRAND!  Here is a NOVEL approach to ATTRACT people (DEMO) About me and my mission and the podcast: Are you looking for a fun and light-hearted podcast to discover unique brands and learn about the people and strategies successful companies are implementing in the CPG and Food and Beverage Industry?  The brands featured here take us into the world of innovation, sustainability, good for you, lifestyle, QSR, Foodservice, Distribution, DTC, Club, and more. I am a fun-loving business leader, podcaster, husband, dad, cyclist, and Convention of States volunteer in my spare time. My mission is to discover the people and ideas behind these different, better, and special companies.  My skills are in leadership, talent acquisition strategies, corporate hiring, sales, entrepreneurship, and backseat driving. I created a novel 6-week candidate attraction program talent acquisition that engages the 70% of the workforce not actively applying for jobs. See the DEMO. Say goodbye to traditional!  Contact me: Tony@timpl.com Follow me on LinkedIn: Different, Better, Special Brands Join Our Community Music from Uppbeat and ZapSplat https://uppbeat.io/t/soundroll/get-the-funk-in License code: SF3WUKBUJQULFHXE

This episode is coming to you a bit later in the week, but I wanted to get you an Expo West audio recap as hot off the press as possible. New Hope just announced that there were 65,000 registered attendees and 3,000 exhibiting companies! If you were at the show and we got to meet, I just want to say thank you! It's incredible to meet podcast listeners in real life and I appreciate each and every one of you so much - truly! I re-assembled the recap dream team that you all let me know you enjoyed for Expo East. So once again, I asked our resident Startup CPG friend and press expert Monica Watrous, Managing Editor of Food Business News & Editor of Food Entrepreneur to join us today, along with Patricia Menegoto, Startup CPG's Head of Community (I bet you know her from Slack) & Jenna Movsowitz, our Startup CPG Spotlight Magazine Editor. Whether you weren't able to attend Expo and are hoping to learn what is was like or if you attended but want to hear the trends and takeaways, this episode has something for you. Listen in as we discuss our favorite bites, trends, best swag and booths, the Backpack Brands from the epic Startup CPG Mic Alley Rally Party, and more. Plus, a quick shout out to Sipwell Wine who supplied us with wine to create a Startup CPG Expo West “wine down” - we couldn't quite get a live show together, but we all enjoyed their canned wine and you can check out a full feature on their brand in the upcoming Startup CPG Spotlight Magazine. Now let's talk Expo!

Today we get to chat with one of the most incredible champions for emerging CPG brands, Monica Watrous, Managing Editor of Food Business News and Food Entrepreneur. Food Business News is a trade publication covering all aspects of the food and beverage industry, from field to fork. Food Entrepreneur, a sub-brand, focuses on the innovations, trends and personalities in the food and beverage startup ecosystem. You've heard Monica on the show a few times during Expo West and East recaps, but this time, I asked Monica if she'd come on the show to share more behind-the-scenes about what her career looks like and how to best work with members of the press. Listen in as Monica shares about: - How trends and news become publications either digitally or in print - What an editorial calendar is and how some types of content are planned - How Monica stays up-to-date on the latest brands and trends - Best practices for reaching out to the press and what to avoid - Why your brand should release press releases and how other publications use them - Monica's strategy for tackling a trade show like Expo West - And more! Plus, mid-ish-episode Monica and I share our reviews of G's Dry Hard Ginger Beer (at 31:10), which won a Shelfie Award last year. Make sure to check out our bonus episode featuring founder Donna to learn more!

Another day of the Gasparilla Overload, another day to shine light on an awesome Tampa entrepreneur. When Host Vincent A. Lanci moved to a new area at the beginning of 2020, it was nearly impossible for me to find a great Italian sub near me. He soon stumbled across Mickey's subs.  Not only were the sandwiches all incredible, but the owner was someone you would want to do business with. Friendly, personable, and a hustler.Michael Dortch has grown his brand and now has a opened a second location. He is passionate about and active in helping/ coaching the next generation of business owners, so he is obviously a great fit to join us. After studying at Johnson and Wales university for culinary school, it was off to the races. Stay tuned for the spotlight story at the halfway point of the show. As we have an entrepreneur crushing it in the sandwich space, we will discuss an article on the journey of Subway Founder, Fred DeLuca, and get Mickey's take on it. Follow along here.Mickey's Sub FBMickey's Sub IGWelcome back to That Entrepreneur Show, where top performing entrepreneurs stop by each week. This is the podcast where founders of companies and brands share their entrepreneurial journeys, lessons learned, tips for success, and more each Friday since 2019.Email: PodcastsByLanci@Gmail.comWebsiteYouTubeInstagramFacebookTwitterLinkedInFor Digital Editing / Potential Podcast Guests Inquiries, email PodcastsByLanci@Gmail.comAdventure by MusicbyAden | https://soundcloud.com/musicbyadenHappy | https://soundcloud.com/morning-kuliIf you enjoyed this week's show, click the subscribe button to stay current.Listen to A Mental Health Break Episodes hereTune into Writing with Authors here

This week I speak with chef Terence Tomlin for the second time. In 2017, Terence suffered two strokes while working at his restaurant, leaving the right side of his body paralyzed. Despite this setback, Terence has been able to regain much of his strength and has even gone on to compete in Baltimore's Mason Dixon Master Chef Tournament, and winning the seafood competition at The Maryland Foodie Fest.Terence has spent the last few years hosting both private and public dinner parties. Now, he's tackling ice cream. We discuss Terence's road to recovery, competing in cooking competitions, and his big plans to build an ice cream business that gives back to disabled people in the community. Don't miss out on this inspiring episode, and make sure to check out Terence's social media channels for more culinary inspiration.TERENCE TOMLINTerence's  InstagramHelp Terence fund the new ice cream businessTerence's YouTubeCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramTHE CHEFS WITHOUT RESTAURANTS PODCAST FEEDBACK SURVEY

Causeartist - Social Impact Venture Jobs board - Learn more ---> Check out the Causeartist Partners here.---> Subscribe to the Causeartist Newsletter here.In this episode of the Disruptors for GOOD podcast I speak with Hasan Siber, Co-founder and CEO of Colive, on becoming a food entrepreneur in the middle of a conflict zone to address peacekeeping through business.Colive was born out of a passion for quality and equality. Hasan and Alex met in their first days at a university in the UK and discovered they were both from the same island but on different sides of a border. Their friendship grew with time for more than a decade. When Hasan realized Cyprus could be the birthplace of the world's rarest olive oil, he knew that with Alex's help, they could not only create an amazing product but also help their island thrive. Thus, Colive Oil was born. They bring high-quality, locally grown indigenous Cypriot olives from groves in northern and southern Cyprus to be pressed together into the rarest olive oil in the world. In crossing the demilitarised zone dividing Cyprus, these olives create a truly and wholly Cypriot, globally unique olive oil with the social mission of bringing people together despite conflicts. Alex and Hasan are leading by example.Colive is the first company in Cyprus for over 50 years to operate truly island-wide and directed jointly by Greek and Turkish Cypriots.Colive is the first Cyprus company to operate across the division in more than 50 years and only Cypriot olive oil brand available in the U.S. at retail - is using its high-quality extra virgin olive oil made with hand-picked olives to pursue peace on the divided Mediterranean island, bringing new meaning to food with purpose.After the division of Cyprus into northern and southern parts in 1974 following civil unrest, war and displacement, families and friends have been divided on the island, unable to cross the border. Hasan Siber, co-founder and CEO of Colive, decided to collect the one-of-a-kind Cypriot olives from both sides of the line and combine them into one extra virgin olive oil that offered not only a unique taste, but also a unique social mission.To help foster peace and a united Cyprus, the company has committed to donating 10% of profits from each bottle sold to organizations dedicated to that cause. Colive works with ~15 family farms across the conflict zone to harvest its olives, and educates farmers on how to utilize sustainable and climate-friendly farming practices, including hand-picking the olives, regenerative farming and water conservation. Causeartist - Social Impact Venture Jobs board - Learn more---> Check out the Causeartist Partners here.---> Subscribe to the Causeartist Newsletter here.Listen to more Causeartist podcast shows hereFollow Grant on Twitter and LinkedInFollow Causeartist on Twitter, LinkedIn, and Instagram

Thank you for three years and 100,000 downloads. This week marks the three-year anniversary of the podcast, and last week we hit 100,000 total downloads, so I thought I'd do something a little different. This is a re-post of the first podcast episode. The show was co-founded with Andrew Wilkinson of Pizza Llama, and back then, Andrew took on much of the hosting duties. He was with the show for the first four months.On the show, Andrew and I talk about the foundations of Chefs Without Restaurants: community, collaboration, and education. We discuss our aspirations for the community and podcast. Most of it has remained, though some things have changed. I'd love your feedback. What's working? What do you love? Where can we improve? Feel free to email me at chefswithoutrestaurants@gmail.com or send an Instagram DM @ChefswithoutrestaurantsCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor-meezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr. 

This week's guest is Taffy Elrod. She's a chef, restaurant owner, cooking instructor, recipe developer, and food writer with 20 years of experience in the food industry.We discuss the closure of her restaurant in upstate New York, and the transition to recipe development, content creation, brand deals, and teachingTaffy ElrodTaffy's WebsiteTaffy's InstagramTaffy's TwitterCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.Representing nearly 1,000 chefs around the US and Canada.  USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership.  Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

This week we have a short episode about how to make better sourdough bread. This was part of a much longer conversation with Andy Roy of Twin Bears Bakery in Frederick, Maryland. At Twin Bears, they make 100% naturally-leavened bread.When I asked about how to make better bread at home, Andy shared his tips for making better sourdough, which isn't just reserved for home bakers. The rest of our conversation will be released shortly. Below you can also find links to the books Andy mentions in the podcastTWIN BEARS BAKERYTwin Bears Bakery WebsiteTwin Bears Bakery InstagramLiving Bread by Daniel LeaderThe Sourdough School by Vanessa KimbellCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.Representing nearly 1,000 chefs around the US and Canada.  USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership.  Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

Taking the first step to try something new is exciting and rewarding. But what if you don't really care about the thing once you do it? I got personal with Damien Law of Effin' Good Snacks to learn what makes this brand better than his first. After googling healthy late-night food options, he saw a need for tasty snacks people actually wanted to eat. Would a previously failed yoga business keep Damien from going after his melatonin-filled dreams? Here's how this 21-year-old entrepreneur identified a problem, baked up a solution, and launched a brand in the middle of a pandemic (with a little help from TikTok). Get some of Damien's delicious cookies here www.effingoodsnacks.com