Podcasts about good food mercantile

Tune into this episode as Joe hears from 30-year veteran cheese and vegan cheese monger and "Cheddar" book author Gordon Edgar. He talks about the recent Good Food Awards Vegan Cheese Kerfuffle in which he was named an "informant" by the Washington Post. And, Joe learns the proper way to pronounce vegan! Don't miss this one!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.

Are you heading to the Good Food Awards and Mercantile in Portland this coming April? In this week’s episode 189 of the Food Biz Wiz Podcast, I chat with Joyce Attar. Joyce is the Director of Operations at World Foods Portland and is a member of the Good Food Foundation. You won’t want to miss our conversation, where she shares key information for trade shows… including the Good Food Mercantile! After listening in, you’ll know: Where you can find a list of retailers that are values-aligned What BUYERS do to prepare for trade shows Why knowing your end customer and store audience is critical What piece of information not to miss in your buyer followup email Get all this and more in this episode! As I mentioned, you can find out more about Joyce, World Foods Portland, the Good Food Foundation and Mercantile, my Instagram, and our Food Biz Wiz Facebook, all in our full show notes linked here! This episode is sponsored by our mini Reorder Checklist! This checklist is the one I mention in this episode: it’s a list of ways to onboard a new retailer so that you’re more likely to sell off those shelves and receive reorders. You can find our simplified version at the link here OR, if you’re a Retail Ready® student, you can find the longform version and training directly within our course platform!

Recently launched at The Good Food Mercantile and The Portland Night Market, Portland, Oregon, in April, 2022, Pink Cloud Beverages is out to change the attitude on drinking and enjoying it. Without alcohol. Sierra Thomas is founder driving force behind this beverage product line that is much more than a delicious drink. Being very new as a company, Pink Cloud Beverages is currently targeting Portland's elite chefs, of which there is an impressive list, and selling at select small grocery stores in the Portland area and online from their website. As their website says, Pink Cloud is made with love in the Pacific Northwest, Oregon. Now for the story behind the impetus for Sierra to take on such a world-changing challenge. In 2010, she stopped drinking alcohol while working in the music and media industries, where it was “party time” pretty much all the time (Sierra compares it to the “Mad Men” series). There were challenges to being sober in that industry, as the non-alcoholic choices were few. But her wellness had taken a back seat from the fast pace of her career and it was time to put her health first. With all the entertaining she did as part of her job, it was hard to carve out a non-alcoholic beverage at a bar, restaurant or hotel at that time. She then got out, graduated from schools in Oahu, Hawaii, and was contacted by a friend who had grown up in the area. Her friend knew Sierra was having trouble sleeping and adjusting to her sobriety, and suggested she research the health benefits of CBD. The stigma of associating CBD with the intoxicant THC from the same hemp plant was in Sierra's mind, as she did not want to abort her recovery, But when she found that pure CBD had amazing natural healing powers and was not addictive, she became a convert. Then, driving back from a New Year's Eve party with husband and friends, the idea for the company was born. Sierra had been mixing CBD with other flavors to make mocktails, and her husband turned to her and said basically, “Why not make start a company with all these drinks you're inventing?”. After laughing, Sierra had the idea settle and then the fire to start a company consumed her. The name, Pink Cloud, is a term known by those in recovery. The first couple of months of sobriety bring a feeling of euphoria and clarity that is truly a rebirth. The euphoria of course gives way to the day-to-day of living at some point, but is always a memory of having come through the hard part of becoming sober. Sierra has added her own term to the process, “sober curious”, meaning, if you are addicted to alcohol but curious about being sober, then experiment. Try just one day being sober. If that works, try another, then another; you get the point. Sierra's market appears to be growing. Pink Cloud appeals to a growing group of non-drinkers who want to enjoy the social side of drinking without anxiety or the negative effects alcohol has on our mind and body. The goal is to create inclusion and normalize sober drinking as a movement so people can take pleasure in a refreshing adult beverage over a good meal, concert, just like they would with wine, seltzer, and cocktails. The company's mission is global, too. They are passionate about the beaches they love and have dedicated 1% of Gross Sales to go back to protect our oceans from the challenges threatening the vitality of the ecosystem. Pink Cloud Beverages website: https://pinkcloudbeverages.com/pages/faqs Social media: Instagram - https://www.instagram.com/pinkcloudbeverages/ Facebook - https://www.facebook.com/pinkcloudbeverages/ Pinterest - https://www.pinterest.com/pinkcloudbeverages/ TikTok (not active yet) - https://www.tiktok.com/@pinkcloudbeverages Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall

For background, the Specialty Foods Association's (SFA) mission is to shape the future of food by championing, nurturing and connecting their members to deliver innovative products and expand the consumption of specialty foods. They have built a culture based on core values that include transparency and integrity to inspire sustainability, creativity and expand their industry. To promote those values, the SFA hosts trade shows to encourage networking, opportunity and the building of lasting relationships. The latest Summer Fancy Food Show was held at the Javits Center in New York City, Sunday through Tuesday, June 12-14 and was attended by our hosts, Sarah Masoni and Sarah Marshall. They recap their adventure in this episode. The unfortunate sideline of Sarah Masoni catching COVID and being down for a couple of days did not dampen the thrills of this incredible event. The event was full; lots people, interest, new food items and enthusiasm for a more normal business environment. Our hosts wanted to share information about the people they met, the food they ate and about food shows in general and what a vital part of the industry they provide. To start, there were over 1,700 exhibitors displaying foods from all over the globe so that gives you an idea of the enormity of knowledge the participants are exposed to. Sarah Marshall also visited the Good Food Mercantile Show the day before the Fancy Foods Show, which is a great way to increase her network. Good Food Mercantile tends to be more specialty foods merchants and a smaller venue, so there is a completely different viewpoint than Fancy Foods. Sarah encourages all food entrepreneurs to see as many of the good trade shows as their budget allows to keep growing their base of contacts and keep abreast of what's happening in the trade. While in New York for the show, Sarah Masoni also did a film clip to be shown in the Chicago Museum of Ice Cream. Opening July 17th, the Museum is very experiential and interactive and fun for the whole family. Sarah Marshall's philosophy on travel is to find one fun thing to do each day, so while in New York, she and Sarah Masoni walked The High Line to the Chelsea Market. Then, it was visit to Art Tech House where there was an exhibit called “Life of a Neuron”, which is evidently an amazing film. They also visited Mercado Little Spain and enjoyed some of the best olives they had ever eaten; and that compliment comes from a couple of olive experts. Sarah Masoni presented at the Fancy Foods awards ceremony and recognized those in the food industry who had contributed for years to its success. One story of note was from the person who introduced the Calamata olive to the US; it was encouraging, inspirational and heartfelt. And there were many other stories of food pioneers who brought new tastes and experiences to the US. The main Fancy Foods Show mission remains: Be more of a community than a trade show. Make the participants feel included and that they also have equity in promoting nutritious, creative and delicious food that is part of the wonderful experience of being human. SFA culture: https://www.specialtyfood.com/specialty-food-association/about-us/culture/. Good Food Mercantile: https://goodfoodfdn.org/mercantile/. Chicago Museum of Ice Cream: https://www.museumoficecream.com/chicago. Little Spain: https://www.littlespain.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

Hannah finishes up the day’s interviews with a dessert course of cheese talk. Mary Tuthill is a member of the Vermont Cheese Council, one of less than 1,000 Certified Cheese Professionals in the U.S., and the product curator at Taste Place. They delve into terroir, history, and how to train a great cheese monger. HRN On Tour is powered by Simplecast.

Kat Johnson and Hannah Fordin catch up with Claire Alsup, a former HRN intern and the current director of business development at Yolélé Foods, a company with a mission to introduce West African ingredients to a broader audience and create opportunity for smallholder farmers. Halley Crane, another HRN conversation sits down with them too. They exchange thoughts on ancient grains, regenerative farming practices, and the food scene in the Bay Area. HRN On Tour is powered by Simplecast.

Patricia King, the executive director of the California Olive Oil Council is joined by her marketing manager, Wendy Winters. Together they discuss what the COOC seal means, the role of guilds in empowering small farmers, and whether olive oil has terroir. HRN On Tour is powered by Simplecast.

Jeff Pillet-Shore sits down to talk with Hannah Fordin and Luke Schmueker of Shacksbury Cider. Jeff shares his expertise in defining the Allagash brand and enlightens listeners as to what Belgian beer brewed in Maine tastes like, as well as what makes it special. He also discusses the company’s sustainability campaign and its charitable partners who help maintain its status as a B Corporation.  HRN On Tour is powered by Simplecast.

Emily Pearson and Patrick Martins of The Main Course O.G. host several guests for a discussion about moving the good food movement forward through diversity, building greater systems of support for farmers, and balancing tradition and innovation. Hear from Sarah Weiner the executive director of the Good Food Foundation; Chris Eley, the owner of Indianapolis restaurant, Smoking Goose; Cristina Salas-Porras and Lee Hudson of Hudson Ranch; and Sana Javeri Kadri, the founder of spicy company, Diaspora Co.. Emily and Patrick ask each guest one signature question: What would they serve Prince Harry and Meghan Markle upon their arrival in Canada. HRN On Tour is powered by Simplecast.

Hannah Fordin interviews David Yourd of Philosophy Foods and Sam Suchoff of Lady Edison. David co-founded Philosophy Foods to help small producers who were creating superior products but didn’t have the means to effectively promote themselves. Now he works with several business owners including Sam Suchoff, who produces the Good Food award-winning Lady Edison Extra Fancy Country Ham. They provide insight into the wholesale specialty food market, the role distributors play, and how a food brand can stand out. HRN On Tour is powered by Simplecast.

Hannah chats with Adam Chinchiolo of the Far West Cider Company. They are also joined by Caitlin Braam of Caitlin Braam Creative and Luke Schmuecker of Shacksbury Cider. Adam shares stories from his upbringing growing apples and cherries in the San Joaquin Valley to opening his taproom.HRN On Tour is powered by Simplecast.

Hannah Fordin sits down with Beatrice Uighi and Mariangela Montanari. Beatrice started Gustiamo 20 plus years ago in The Bronx with the goal of introducing New Yorkers to “real” Italian food. Mariangela lives in Modena, Italy and works in La Cà dal Nôn, the vinegar factory her family has owned for generations. She is among very few balsamic vinegar producers who owns the grapes from which she makes her products. Together they talk about excellent ingredients and Italian culinary history. HRN On Tour is powered by Simplecast.

This week, we celebrate Oscar, who is wrapping up his summer internship at HRN. He's reported on space food, clean kitchens, and the science of ice cream for Meat + Three. He's helped us write some hilarious trivia questions on this show. And he's put his interviewing skills to the test at Good Food Mercantile. We're sad to see him go, but excited to see what he accomplishes next as he heads back to school in Colorado! He just has to make it through our trivia gauntlet as his final challenge as an HRN intern. HRN Happy Hour is powered by Simplecast.

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Hannah Fordin chatted it up with friend of the network; Charles Wekselbaum of Charlito’s Cocina to talk about his training and working to prove himself while embracing failure, his process of testing and creating new (award winning) products and the art of controlled spoilage that naturally comes along with making cured meats. Heritage Radio Network On Tour is powered by Simplecast.

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Ethan Frisch got to talk to Curt Alpelter of Vermont's own Runamok Maple about creating a national brand around an underutilized product, a general overview of their products and  sugaring and syruping process and what sets Runamok apart from other maple companies besides being the makers of one of “Oprah's Favorite Things” Heritage Radio Network On Tour is powered by Simplecast.

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Hannah Fordin got to chat with Josh Rogers, the founder of Heritage Seaweed and Cup of Sea about his previous career as a food writer and how he got into the seaweed game, what it’s like to be on the frontlines of an essentially untouched industry, the simplicity of seaweed farming and using education as a marketing tool. Heritage Radio Network On Tour is powered by Simplecast.

Ethan Frisch of Why Food? sat down with Ari Miller the creator and chef at South Philadelphia restaurant, Musi to talk a bit about relationship cuisine, using the lesser loved ingredients and Ari’s own path from journalism to food and how the two careers have had more overlap than one might think. Heritage Radio Network On Tour is powered by Simplecast.

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Ellen Lee Allen, the senior marketing manager at ACME smoked fish sat down with Ethan Frisch to discuss the history and longevity of a 4th generation family owned fish smoking company, how they keep such a historic company alive and up with the trends, the processes behind their smoked fish products, the distinction between lox and smoked salmon and a brand new candied salmon product. Heritage Radio Network On Tour is powered by Simplecast.

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Hannah Fordin was lucky enough to sit down with not one but two Italian food experts and importers. Beatrice Uighi of Gustiamo and Rolando Beramendi of Manicaretti brought Hannah some special, lesser known ingredients to taste and insight to share on some of the challenges of their businesses, new products that have been exciting them and their perspective on American consumers whose curiosity can be credited in a way for keeping traditional italian ingredients alive and in demand. Heritage Radio Network On Tour is powered by Simplecast.

Naomi Mobed is a banker by training but today she creates delightful chutneys and complex preserves. She sat down with Ethan Frisch to chat about her ingredients and flavors, starting the company on a dare, fighting back against the ‘ethnic’ classification and the value of taking it slow when it comes to releasing products. Heritage Radio Network On Tour is powered by Simplecast.

This episode of HRN On Tour brings you four interviews from Good Food Mercantile in Brooklyn, New York. These four makers are bringing innovative ideas and creative perspectives to traditional and ingredients. DRAM Apothecary is a flavor and CBD infused sparkling water brand based out of Salida Colorado. Oscar Simone spoke with co-founder Shae Whitney to hear about their products, hands on operation and use of real plant based flavorings as opposed to the commonly misnomered “natural flavorings”. Morsinah Katimin is the creator of Sarjen Inc., A San Francisco based, Indonesian inspired line of naturally healing Jamu drinks and delicious Sambal hot sauces. She sat down with Oscar Simone to talk a bit about the flavors and ingredients in these products which can be traced back to Indonesian and South East Asian traditions as well as their centuries-old medicinal history. Natasha Bailey is the director of marketing and sales at The Green Dirt Farm, a small sheep milk cheese maker focused on creating the highest possible quality of product by valuing every step of production from the dirt, the grass, the sheep, the milk and finally: the cheese. After Donna Moodie's restaurant's plantain chips received so much love from their customers, Donna Moodie decided it was time to start sharing her crunchy, tasty and naturally gluten free snack with the rest of the world. Oscar Simone got to chat with Donna about how Ms. Marjorie’s Steel Drum Plantains continues to operate out of the restaurant with a familial team and thoughtfulness when it comes to packaging and presentation, as well as some darn good plantain chips. Heritage Radio Network On Tour is powered by Simplecast.

This episode of HRN On Tour brings you three interviews from Good Food Mercantile in Brooklyn, New York. These four makers are bringing innovative ideas and creative perspectives to traditional and ingredients and materials. Hannah Fordin sat down with Heidi Barr, the creator of The Kitchen Garden Series and some beautiful products to talk about how she started out as a costume designer while making linen kitchen products on the side, why linen is such a great textile because of its surprising antimicrobial properties and ideal fit as kitchen and garden product as well as the necessary mindset change when it comes to artisan handmade products and profit margins. What started out as a small, one acre organic vegetable farm has now grown into a 50 acre farm and hot sauce/salsa production center. Caroline Pam and Tim Wilcox of the Kitchen Garden Farm spoke to HRN about growing their business and how they capturing the flavors and freshness of the vegetables they grow by fermentation smoking to create some truly delicious products. Hannah Fordin sat down with the founders of Firefly Farms; Mike Koch and Pablo Solanet to talk a bit about their award winning products, how they learned to make cheese and the mistakes that came with, the positives of running both the manufacturing and retail components of a business as well as why they love the Good Food Mercantile! Heritage Radio Network On Tour is powered by Simplecast.

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Hannah Fordin got to sit down with longtime friends of HRN, Sue Conley and Maureen Cunnie of Cowgirl Creamery to talk a bit about the company's history as a producer, distributor and retailer of cheese, their brand new products, their ideal cheese spreads and why while there are many incredible emerging cheese makers, many of them are struggling to stay in business. Heritage Radio Network On Tour is powered by Simplecast.

The Good Food Awards Mercantile is the place to taste the future of food, from small, sustainable producers. We discuss the Good Food Foundation that puts it on, and chat with two Good Food Guild members, direct from the show floor. Links and Show Notes Good Food Foundation (https://goodfoodfdn.org) Good Food Awards (https://goodfoodfdn.org/awards/) Good Food Mercantile (https://goodfoodfdn.org/mercantile/) Specialty Food Association (https://www.specialtyfood.com) 2019 Winter Fancy Food Show (https://www.specialtyfood.com/shows-events/winter-fancy-food-show/) 2019 Summer Fancy Food Show (https://www.specialtyfood.com/shows-events/summer-fancy-food-show/) Fort Mason Farmers Market, San Francisco (http://www.cafarmersmkts.com/fort-mason-center-farmers-market/) Oregon Bark (https://www.oregonbark.com) Tcho Chocolate (https://tcho.com/) (Amazon (https://amzn.to/2EpIErQ)) Types of peanuts, including Valencia (https://www.nationalpeanutboard.org/peanut-info/peanut-types.htm) Guittard Chocolate (https://www.guittard.com) (Amazon (https://amzn.to/2EqYaDO)) Rainbow Grocery (https://www.rainbow.coop), San Francisco Bay Area Animal Place’s Vegan Republic (https://www.veganrepublicstore.org) Vermont Amber Organic Toffee (https://www.vermontamber.com) Our thanks to Anne Smith of Oregon Bark and Elizabeth Feinberg of Vermont Amber for joining us. You can follow them on Twitter: Oregon Bark (@oregonbark) (https://twitter.com/oregonbark) Vermont Amber Organic Toffee (@vermontamber) (https://twitter.com/vermontamber) Thank you for listening. You can follow us on Twitter: Lettuce Wrap (@lettucewrappod (https://twitter.com/lettucewrappod)) Christine Doerr (@christinedoerr (https://twitter.com/christinedoerr)) Tammy Tan (@spicehound (http://twitter.com/spicehound)) or email us at lettucerwrappod@gmail.com (mailto:lettucerwrappod@gmail.com). That’s a wrap! Amazon (https://amzn.to/2DBzg5j) and other links may be affiliates. Purchases help support the show. Special Guests: Anne Smith, Oregon Bark and Elizabeth Feinberg, Vermont Amber .

Our first dispatch from the Good Food Mercantile of 2019 includes interviews with Beatrice Ughi (Gustiamo), Rolando Beramendi (Manicaretti Imports), Dave Yourd (Regalis Foods), Luke Schmueker (Shacksbury), Suresh Pillai and Carrie Dashow (Atina Foods), and Ethan Frisch (Burlap & Barrel and host of Why Food?). All of these professionals use their platforms to promote the global exchange of food and ideas – from anchovies and caviar, to turmeric and black urfa chili. They put in long hours and hard work to preserve global food cultures and help eaters discover their new favorite ingredient or delicacy! HRN On Tour is powered by Simplecast.

Some of the people that have been a part of the Good Food movement from the very beginning join us to talk about where the organization started and where it's going next (2020 is the 10 Year Anniversary of the Good Food Foundation). Brian Kenny of Hearst Ranch kicks us off with his hot take of the Good Food Mercantile and speaks to the importance of passion in building a small food business, but also the strategies involved with pricing your product effectively and reaching economies of scale. We're thrilled to welcome long-time supporters of HRN, the women behind Cowgirl Creamery! Sue Conley, Amanda Parker, and Peggy Smith sit down to reflect on the early days of Good Food and talk about the growth of their cheese-making business, which is favorite among many in the Bay Area. Finally, we host a conversation between Louisa Conrad of Big Picture Farm (a small goat dairy in Southern Vermont that makes goats' milk caramels) and Luke Schmueker of Shacksbury Cider. Louisa talks about the unique ethos of Big Picture Farm, such as the reason why their goats live in their family units for their full lifespan, why they chose to self-distribute their caramels, and what's in store for visitors to the farm! HRN On Tour is powered by Simplecast.

Patrick Martins and Emily Pearson take the Main Course O.G. on the road to the Good Food Mercantile in San Francisco. They welcome ten guests in rapid succession – with one burning question on their minds: "What dish should the Duchess of Sussex prepare for all of the UK as a culinary olive branch to her critics?" Tune in for answers from Nico Wisler, Nick Pallone, Allison Block, Debra Dickerson, Steven Rosenberg, Sarah Mosbacher, Laura DeOliveria, Medline Theis, Daniel Sklaar, and Cesare Casella! HRN On Tour is powered by Simplecast. Photo via Genevieve.

This episode of HRN On Tour brings you four conversations from the Good Food Mercantile in San Francisco. First up, Sas Stewart of Stonecutter Spirits talks to Luke Schmueker of Shacksbury Cider about producing delicious beverages, opening tasting rooms, and building brands in Vermont. Then, two bitters experts – Christa Cotton of El Guapo Bitters and Raymond Snead of Cocktailpunk – talk about the inspiration behind their businesses' names, how to navigate expansion (including securing bank loans), and their Good Food Award-winning flavors. Elias and Michelle Cairo dive into the nitty-gritty of building their restaurant and charcuterie company, Olympia Provisions. This brother and sister duo share secrets of creating a family businesses, why winning awards like the Good Food Awards matter, and how to sustain success. Finally, Caity Moseman Wadler sits down with Michael Dwork of VerTerra, a company that supplies sustainable, compostable dinnerware made from 100% renewable resources. (HRN uses Verterra at our annual gala!) Michael talks about his journey from finance school to India, where he observed a local woman making palm leaf plates. From there, he set up sourcing and production to get VerTerra off the ground, and has been innovating in the green dinnerware space ever since. HRN On Tour is powered by Simplecast.

Today's Main Course OG comes live from the 2019 Good Food Mercantile in San Francisco, California.  We speak to Nico Wisler, Nick Pallone, Allison Block, Debra Dickerson, Steven Rosenberg, Sarah Mosbacher, Laura DeOliveria, Medline Theis, Daniel Sklaar, Cesare Casella. The Main Course OG is powered by Simplecast.

Madeline Haydon, the founder and CEO of non-dairy creamer brand Nutpods, isn’t fazed by the occasional negative review of her products. On the contrary, she welcomes all customer feedback, good or bad. It’s the follow up that matters. “You have to know you’re not going to get everyone and you have to be open to hearing what your customers really think about your product,” she said in an interview included in this episode. “We have very strict protocols with customer service because what I’m building is not just a brand; it’s an experience. And part of that experience is how you can turn someone who’s unhappy with your brand to say, ‘You know what? They have great customer service.’” That focus on high quality customer service has anchored nutpods’ thriving direct-to-consumer and ecommerce strategies and helped it become a top-selling brand on Amazon. As part of our interview, Haydon also discussed her foray into entrepreneurship and how she laid the groundwork for a successful online business via targeted outreach to consumers with specialized diets. Also in this episode: an interview with Nicole Cogan, the founder of Nobread, a popular social media brand focused on gluten-free lifestyles. In our conversation, Cogan spoke about her work with CPG brands, best practices for sponsored social campaigns and how influencer marketing has evolved in recent years. Show notes: 1:39: Fancy Food, Dry January & Sliced Ketchup -- The hosts discussed the upcoming 2019 Winter Fancy Food and Good Food Mercantile shows, which will be held in San Francisco. They also spoke about brands that are embracing “Dry January,” new episodes of our Elevator Talk series, which is featured on YouTube and Instagram TV, and a recent Chobani Incubator event in Boston. 16:42: Interview: Madeline Haydon, Founder/CEO, nutpods -- Haydon is the founder and CEO of nutpods, a fast-growing brand of alt-dairy, unsweetened creamers made from almonds and coconuts. Launched in 2015, nutpods has become a best-selling brand on Amazon and parlayed its online success into the grocery channel, where the products are sold in major grocery chains, including Publix, Kroger and Wegmans. In an interview with BevNET CMO Mike Schneider she discussed the attributes of great products, testing nutpods at retail before launching online, the benefits of selling direct-to-consumer, and why reviews and high quality customer service are critical for nutpods. 36:42: Interview: Nicole Cogan, Founder, Nobread -- Haydon noted the importance working with social influencers that are authentically aligned with a brand’s mission and marketing strategy. That’s also the perspective of Nicole Cogan, who’s the creator of gluten-free lifestyle brand Nobread. As of the publication of this podcast, Nobread has over 163,000 followers of its Instagram page, which is loaded with content promoting gluten-free recipes, products and brands. Cogan discussed her role as a social media influencer and how she establishes mutually beneficial relationships with CPG companies. Brands in this episode: Dry Soda, Ugly Drinks, Seedlip, Curious Elixirs, Slice of Sauce, Grain Elevator, Drink Simple, 6AM Health, Nuttin Ordinary, nutpods, Simple Mills, Enjoy Life Foods, Cocokind

One of our favorite ways to spend a Friday evening is celebrating food activism– so we completely lucked out on January 19th, when HRN had a front row seat at the Good Food Awards. This is the 8th year that the organization has spotlighted the many food producers across the country who are currently excelling at social good and sustainability, while also creating delicious food. 199 winners– from 15 different categories– received medals, and along the way, we also heard inspirational speeches from some of the winners, plus icons Alice Waters, Madhur Jaffrey, and Sarah Weiner, founder of the Good Food Awards, emceed by the one and only Sam Mogannam of Bi-Rite Market. Tune in to hear these speeches and more from the ceremony. Heritage Radio Network On Tour is powered by Simplecast

Our guest hosts from the Good Food Foundation, Sarah Weiner and Annalena Barret, interview the amazing Yair Tygiel, better known as The Coconut Man. Heritage Radio Network On Tour is powered by Simplecast

HRN's Liza Hamm talks to Sara Brito about the Good Food 100 Restaurant List. Heritage Radio Network On Tour is powered by Simplecast

HRN host Michael Harlan Turkell interviews the co-founders of Render Food, Dana Peck and Ali Bouzari. Heritage Radio Network On Tour is powered by Simplecast

Caity Moseman Wadler, HRN's Excutive director, chats with Colin Davis, one of the founders of Shacksbury Cider. Heritage Radio Network On Tour is powered by Simplecast

HRN host Michael Harlan Turkell chats with Amanda Purgh and Chase Atkins, the creators of Burn Hot Sauce. Heritage Radio Network On Tour is powered by Simplecast

Our guest hosts from the Good Food Foundation, Sarah Weiner and Annalena Barret, interview one of this year's winners – Mark Sanfilippo from Salume Beddu. Heritage Radio Network On Tour is powered by Simplecast

HRN founder Patrick Martins talks with three of his favorite GFA attendees – Sam Mogannam from Bi-Rite Market, Debra Dickerson from Tomales Bay Foods, and Charles Wekselbaum, the founder of Charlito's Cocina. Heritage Radio Network On Tour is powered by Simplecast

Liza and Caity chat with one of the Good Food Awards' most prolific winners – Eli Cairo from Olympia Provisions. Heritage Radio Network On Tour is powered by Simplecast

This week on HRN Happy Hour, Liz Mistick, Jordan Werner, Sarah McKeen, and Hannah Fordin are filling in for Kat and Caity. We’ve got all the usual hits, including show highlights from around the network, important events (like the recent Good Food Mercantile at the Brooklyn Expo and Kat’s upcoming trip to Slow Food Nations in Denver, CO) and an update on our Summer Drive. After that, we talk Fourth of July. Even though it already happened, we’re still hung up on fireworks and BBQ. Jordan shares an interview with Amy Lipman, a food scholar and bonafide Hot Dog Expert, about the history of hot dogs and what they mean in American culture today. Then, Liz chats with our in-studio guest Talia Pollock about how to have a plant-forward Fourth of July. Talia is a food blogger, health coach, and host of her own podcast series The Party in my Plants Podcast. And since it wouldn’t be an episode of HRN Happy Hour without trivia, we wrap things up and try to make Kat proud with a few zingers about Independence Day.

The day before things kicked off at the Good Food Mercantile at Union Market in Washington D.C., the festivities began with Good Food USA's Small Business Breakfast Panel: Tips & tricks on starting, scaling, and surviving your venture. Introduced by Sarah Weiner, Executive Director of the Good Food Foundation, the panel was moderated by Ezekiel Emanuel. Emanuel is an oncologist, bioethicist, and health policy expert at the University of Pennsylvania—though you may recognize his name from his work on the Affordable Care Act and former First Lady Michelle Obama's Let's Move Initiative—and he is now working with Shawn Askinosie to create a premium chocolate bar with beans from Madagascar. The panelists are superstars of the good food movement, including Elias Cairo of Olympia Provisions, Danielle Vogel of Glen's Garden Market, Ann Yang of Misfit Juicery, Shanika McCloud of Greenplicity, and Sarah Gordon of Gordy's Pickle Jar. They share their stories, their struggles, and the best business advice they've ever received. Many thanks to Union Market for providing this recording!

After starting the day with cocktails, Caity and Jack are ready for a few snacks. Thankfully, the Good Food Mercantile is chock-full of delicious, interesting, and downright good things to eat. Samy K (who also happens to be a radio personality) introduces the HRN team to the world of vegan cracklins, and talks about what it means to be at the "Healthy Angels Unicorns Mercantile." After that, the fun continues with fermented foods from Sarah Gordon of Gordy's Pickle Jar and Shane Carpenter of Hex Ferments (and their incredible beatboxing talents). Finally, things get cheesy as guest host Jennifer Isham of Union Market talks with Elena Santograde of Grafton Village Cheese and Elias Cairo of Olympia Provisions.

The crafters and products at the Good Food Mercantile are the cream of the crop in terms of sustainability, innovation, and quality. At the end of their day in D.C., Caity and Jack chat with producers of salt, fine oils, cheese and gelato, and a panel of chocolate makers who agree that being part of the Good Food Awards means being in good company! Sarah Hartman of Harper Macaw, Alak Vasa of Elements Truffles, and Robert Norman of Raaka Chocolate share their favorite chocolate pairings and their experiences educating customers about the broad world of chocolate. Next, Nancy Bruns of JQ Dickinson Salt-Works tells about the history of West Virgina's salt industry and the value of thinking of salt as an agricultural product. Then guest host Jennifer Isham of Union Market talks with Paul Bower of Zingerman's Creamery about all things cheese and gelato. Finally, the day wraps up with Clay Oliver, who produces exceptional oils on his 5th generation family farm.

What's the best way to start a day at the Good Food Mercantile at Union Market in Washington, D.C.? With a cocktail segment, of course! Caity teamed up with Producer at Large Jack Inslee and Allison Hamlin to check out the hottest products on the D.C. cocktail scene. First up, Tory Pratt of True Syrups & Garnishes talks about the excitement around craft booze and how her products are encouraging people to make cocktails at home. Next, Don Morton of Shrub District tells how his products are moving forward into the cocktail future by resurrecting history. Things get crude with Craig Rudewicz of Crude Bitters as he shares the secret to running a successful small business (hint: Google!). Finally, Pia Carusone and Sarah Mosbacher get the crew into the spirit of girl power and give their take on the evolution of D.C. into a cocktail capital.

Today's show is ALL. ABOUT. CALIFORNIA. We're joined in studio by Mike Edison, host of Arts & Seizures, and Patrick Martins, HRN Founder and Heritage Foods USA Founder for a round up of recent food news including Caity's recap of the Good Food Mercantile that took place in Washington DC last weekend. Kat brings us some exclusive interviews from Monterey County, CA. First up, we hear from Tom Wright, Reporter from The Monterey Herald, about the insanely rainy winter season in Big Sur. Mudslides in the area caused a total shutdown of Highway 1 (Pacific Coast Highway) after the Pfeiffer Canyon Bridge was condemned. Tom shares stories of the immediate aftermath of the storm (such as airlifting of food and supplies) and the lasting effects on the community. Many restaurants and resorts in Big Sur are still closed and don't plan to reopen until the bridge can be repaired or other travel alternatives are available to guests. Moving slightly north, we hear from Sheila Bowman, Manager of Culinary and Strategic Initiatives for Seafood Watch at the Monterey Bay Aquarium. Now in its seventeenth year, Seafood Watch is the leading source of science-based seafood recommendations in the U.S. After a quick break, we share the latest news out of Ron Finley HQ in Los Angeles, what our engineer Vitor has planned for this weekend (hint: it involves chamber music and tickets are available HERE), and a preview of Cherry Bombe Jubilee & Marketplace happening August 8th and 9th. Catch HRN's table at the marketplace for your chance to win our "Sophisticated Home Cook" Raffle Basket! To wrap things up, we play a round of "Girly Pop Culture Trivia" with Patrick and Mike in the hot seats. More about our guests: Tom Wright, a Northern California native, covers breaking news in Monterey County. He's been a journalist with the Monterey Herald for nearly five years, covering local government and sports in addition to working as a copy editor. Before joining The Herald, he wrote for the Daily Democrat in Woodland, California, and graduated from San Jose State University. Sheila Bowman works with chefs, educators, media and industry with a goal of shifting them towards seafood products that are caught or farmed with the environment in mind. Trained as a marine scientist and passionate about conservation, her work takes her around the country and into kitchens where sustainability really begins. In 2014 the National Audubon Society recognized Sheila as one of their “Woman Greening Food." Our featured image is from freegreatpicture.com Our theme song is “Suns Out Guns Out” by Concord America. Listen on Spotify | Purchase on Bandcamp

Elias and Michelle Cairo are the brother and sister masterminds behind Portland's Olympia Provisions. With a fast growing meat business, a 40,000sf meat plant, restaurants and a BMW motorcycle hotdog cart, they're working hard to bring you the best European style charcuterie and changing the face of farming in Oregon.

Caity and David interview Wendy Testu from Rogue Traders (a farm-fresh frozen tartlette company) and Sue Sturman from Academie Opus Caseus (a cheese travel organization and cheese-making school). They discuss their enterprises and the value of the Good Food Mercantile community, emphasizing the community's commitment to standards, to a way of looking at fresh, artisan food, and to each other as producers and experts of good food.

Heritage Radio hosts Harry Rosenblum and Michael Harlan Turkell team up for "Feast Yr Seen," a GFA mash-up of Feast Your Ears and The Food Seen. They chat about the GFA Mercantile products that stood out to them, the power of labeling, and their vision for increasing diversity (both product and otherwise) in the food industry—where are the black cheesemakers and citrus vinegars?

Sarah Weiner is the founder of the Good Food Awards. She came up in the food world working for the likes of Carlo Petrini at Slow Food in Italy and Alice Waters at Chez Panisse in San Francisco, before deciding the food movement needed its own awards show. Weiner tells Caity the story of how she got into food, and the mark she hopes the Good Food Awards can leave on the world.

Emily Friedberg and Jeanlouise Conway became friends while working in International Development. Leaving that life behind, they opened Each Peach Market together, a “Corner Grocery” in Washington DC that sources locally produced goods and has a reknowned made-to-order sandwich counter. Caity and David meet Friedberg and Conway at the GFA Mercantile, and find out why they decided to open Each Peach, what they've gotten out of coming to the Good Food Awards, and how the inauguration has affected their DC food business.

Kathy Gunst is a James Beard Award-winning cookbook author and resident chef for WBUR's Here and Now. She gives Caity and David a rundown of her search for trends at the GFA Mercantile (infusions!) and shares her hopes for the next four years (including that the White House kitchen garden stays "gold-free").

HRN isn't the only food business that grew out of a shipping container. Aaron Koch was living in a treehouse and farming in Hawaii, before he sold his car and bought a shipping container to start a chocolate company. Not just any chocolate company... a DRINKING chocolate company! Why drinking chocolate? Why a shipping container? And what's with the treehouse? Listen to find out!

Hate food waste? Us too! Caity and David talk to Daniel Kurzrock, founder of Regrained, at the GFA Mercantile. Regrained picks up the leftover grains from local breweries and uses them to produce an array of edible products such as protein bars. Kurzrock tells the story of how he got the idea for Re-Grained and provides sage advice for others looking to start their own waste stream diversion business.

Maple syrup is for more than just pancakes! Caity and David get a taste of Vermont with Eric Sorkin of Runamok Maple and Sivan Cotel of Stonecutter Spirits, talk about Vermont's "little pockets of fantastic industries," and brainstorm why the tiny state is such a powerhouse in the good food movement.

The former Director of Slow Food International, Renato Sardo runs Baia, the Oakland, CA based pasta company that uses only domestic grains sourced from small farms discusses the labor intensive techniques he uses to ensure quality and preserve pasta making tradition. Sardo also lends his advice on the Trump presidency, seasoned in resistance after living under 20 years of Berlusconi.

Angelo Garro, the Sicilian renaissance man known for his role in Michael Pollan's The Omnivore's Dilemma, is an accomplished blacksmith, chef, thought leader, and founder of Omnivore seasonings and condiments, inspired by the flavors of his home. He sits with Caity and David to discuss Omnivore and the Renaissance Forge, plus how his friendship with Alice Waters began (catching eels under the Golden Gate Bridge), pasta making with Danny DeVito, and much more.

Richard Tarlov and his wife Janet run Canyon Market in the Glen Park neighborhood of San Francisco. For the last 10 years they hve provided stellar food, wine, and grocery to their community. With a fresh bakery, butcher, produce and more theirs is one of the best grocery stores in the country. Tune in to hear more about it, as well as Harry and Richard's first takes on the Good Food Mercantile. This episode was recorded live January 21st in San Francisco.