Podcasts about haute sauce

Special Guest Dirk Marshall of the VH US podcast joins us as we stand on our heads for two post-apocalyptic westerns featuring Brion James. First up is STEEL DAWN (1987) starring Patrick Swayze in a Shane-influenced search for water. Then we switch gears to STEEL FRONTIER (1995) as mysterious gunslinger Johnny Yuma battles the Death Riders. VH US website: https://www.vh-us.com Marshall's Haute Sauce: https://marshallshautesauce.com

We interviewed Donna Parker, founder of Blondy's Baked Goods, back in March of 202l - episode 66 for all you baking enthusiasts. A quick background on Donna: Living with allergies for over a decade and always having to compromise on foods, Donna made up her mind to create and share delicious treats that cater to everyone, regardless of dietary restrictions. Her gluten allergy turned Donna into a self-taught cook and baker specializing in dairy and gluten-free baking. It's been three years since we talked with Donna in Portland, Oregon, so what's changed? For one thing, she's moved to the Nashville, Tennessee area with her son and pretty much started her business again from scratch. At first, Donna wasn't sure if she would restart Blondy's Baked Goods. In Oregon, she had placed her baked goods in some excellent grocery stores, was in 20 different coffee shops and had kept the business alive during COVID. However, Nashville was an unknown in the gluten-free food category. Donna wanted to keep her company going, but also had a parallel career in the beauty industry and she finally had to choose one. It was a lot of effort and heartache to restart and keep going, but her passion to deliver healthy, nutritious treats was the spark to keep Blondy's going. Now in her fifth year a big turning point was this January. Donna gave up her career in the beauty industry to be full time Blondy's. There have been some big challenges. In the Portland area, there were lots of foodies who loved paleo and dairy-free and gluten-free foods but her new market was unknown. However, the town in which Donna now lives has more west coast people moving to the area and demand for allergy-free foods is increasing. Also, the one gluten-free bakery in the area recently closed down, leaving an opening for Blondy's. Still baking from home, Donna is appreciative of the fact that Tennessee is more lenient when it comes to cottage law than Oregon, but she is extremely careful to have all her corporate papers, permits and licenses in order to be in full compliance. Right now, working from her home kitchen is perfect for the volume of business, but Donna knows she will need to keep an eye on possible expansion. Our host Sarah Marshall of Marshall's Haute Sauce has a certified commercial kitchen in her family home and urges Donna to operate from her home as long as possible to work out the kinks of production and to keep down the headaches of overhead. And on top of the business at home, Donna is home schooling her son, so not doing a lot of commuting certainly helps Donna keep it together. Donna's approach in her second business incarnation is backward from her first. In Oregon, she started out as a wholesaler; Donna went right into a commercial kitchen and right into wholesaling. But in Tennessee, she changed her mind after discovering the difference between the state laws. Donna still does wholesale business and caters to cafes and restaurants in the area but without needing a commercial kitchen. There are new items in the product line since our last interview. Many people had come up to Donna asking how to bake gluten free and then were overwhelmed with the number of ingredients it took to do so. That inspired Donna to create baking mixes to simplify home baking. First, Donna took her paleo chocolate chip cookies and turned them into a mix. Next, it was the Blondy Brownie mix and the journey has been very educational for Donna to show that baking paleo doesn't need to be impossible. Being in this new market segment has also given Donna a chance to be in some fun specialty stores and expand her own professional background. Blondy's Backed Goods are available in a half-dozen coffee shops in Donna's local area and online along with the mixes on her website: https://www.blondysbakedgoods.com/. Follow Donna on: IG @blondysbakedgoods and FB @blondysbakedgoods. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

In episode 171, our hosts reviewed the Winter Fancy Food Show in Las Vegas. They will be attending the Summer Show in New York and so will this show's guest, Laura Dadap, co-founder of Djablo Sauce. Laura and company will be in the Incubator Alley section and the trip to the show won't be a long one; Laura was born and raised in Queens. For the genesis of the company, let's start with the name, Djablo. It is Philippine in origin, and in the region where Laura's father grew up, the letter “I” is replaced with the letter “j”. The original recipe came from Laura's father and the letter “j” made the family think of a boxing jab punch, so the hot sauce with a punch made perfect sense. As with any business name or logo, one has to be careful with infringing on trademarks, especially those owned by mega corporations. Laura started quietly to make sure she did not raise the ire of big Taco Bell and their Diablo Sauce, which is sold by the bottle as well as inserted into food orders by the packet. Laura started by doing an Internet search for companies spelling the word using a “j” and saw an opening. Flying under the radar until they had some money to lay a strong legal foundation, she then hired an attorney with a solid background to file the trademark correctly. Laura and our own Sarah Marshall of Marshall's Haute Sauce share a bond. Both were on season 22 of Hot Ones, the show about hot and spicy foods. And Bobby Flay, the Emmy Award-winning food TV pioneer and acclaimed restaurateur has recommended both Sarah and Laura's hot sauces. Djablo Sauce is the first locally produced, family owned and operated small batch Filipino hot sauce in the United States. Their zesty ginger and garlic forward sauce packs a punch with round, comforting heat is the answer to the ingredient focused, flavor fanatic searching the shelves of their local grocery shop to make any food more interesting. They officially launched sales in June 2019 with 2 flavors in 2 sizes ranging from $10-20 for those who like a little bit of spice, to those who want a Djab on every bite. They use all natural superfoods like beet and spirulina to keep the colors consistent, and they hand pick all the produce that goes into the sauce. Laura also thinks out of the box, offering recipes to spice up foods you probably had never thought about. See those recipes and shop online at their website: https://djablosauce.com/. Follow them on IG: @djablosauce and TikTok: @djablosauce. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

On today's show I'm joined by the host of the VH US Podcast and co-owner of Marshall's Haute Sauce as we talk a wide range of topics including the hot sauce business, growing up in a video store, discovering music, his world-famous Saturday movie stack and so much more. A great episode so please check it out. VH US Podcast Website Marshall's Haute Sauce WebsiteVH US Podcast Twitter Reel Early Linktree Hosted on Acast. See acast.com/privacy for more information.

This show is a repeat of the “hottest” episode in Meaningful Marketplace's series. Our own Sarah Marshall of Marshall's Haute Sauce, interviews Catherine and Matt Kuerbis, Founders of Heat You Can Handle (HYCH) makers of another great hot sauce. They were first interviewed February 5, 2020 (episode #25) when the company was called Hoss Soss and we're going to see what has changed in their business since then. These two traveled the world and eventually landed in Salem, Oregon to start their own company. Dissatisfied with hot sauces they would take home and find simply too flammable to swallow, they began to experiment with other ingredients and found great recipes they could enjoy cooking and eating. And since they had seen so much of the world and experienced so many other cultures, it was only natural to include those other exotic flavors into their sauces and start sharing them with the world. In 2016, they launched from their home kitchen and have been at it ever since. Both Heat You Can Handle and its acronym HYCH (Hitch) were adopted in January 2023 in place of the original name, Hoss Soss. The couple just knew they wanted to get rid of the more generic play on words and after session upon session of trying to find the perfect name, they saw it right in front of their own eyes. They had already trademarked the phrase “Heat You Can Handle” so why not let it be the company name? And HYCH fell right in line with “hitching” a ride on the carousel of world flavors the company offers, so it was a natural fit. Initially, the couple thought they would need a complete rebranding and did some label mock-ups getting rid of the black background, the flames and changing the type font. However, their customer base resisted, feeling the original graphics were more in tune with the spirit and attitude of the company. Catherine and Matt also discussed changing some of the flavor names, because they thought the international names were difficult to pronounce. Again, the loyal customers replied those names were authentic and helped make their company unique. So they renamed their company and rebranded the products while keeping the magic of the original name. The new name and rebrand effort took much more time than they anticipated and in hindsight, the couple wishes they had started the journey earlier. Key to their success was communication. Not only by being sensitive – and smart – going to their loyal customers first, but also by being out in front of the brand change with their retail customers. Catherine and Matt (married since their first show with us; congratulations) made sure as the old product ran out on the shelf that the new product was brought in to sit alongside the old and make the transition smooth for the shopper. When you visit the website, https://heatyoucanhandle.com/, you'll see the video of Chef Matt (he has all the credentials) giving a rundown on all the flavors, with subtitles so you can read the exotic names. You can order sauces from there and find HYCH in retail locations. Follow them on: Twitter - @heatucanhandle, Instagram - @heatucanhandle, Facebook - @Heat You Can Handle, TikTok - @heatucanhandle. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

Bridgitte the brand manager & Heidi the founder and CEO of Haute Sauce. You can find their 100% solventless LIVE ROSIN EXTRACTS at dispensaries and deliveries all across California. Haute Sauce is also known for crafting their own line of disposable vape bars containing Delta 8 THC with pure THC-O added for a hard hitting boost. Cannabis Talk 101, the Worlds #1 Source for everything cannabis.See omnystudio.com/listener for privacy information.

It's Fancy Foods Show time again, the big industry show of the Specialty Foods Association. SFA is a membership-based trade association in the United States representing 3,000+ member companies. The SFA was established in 1952 to foster trade, commerce and interest in the specialty food industry in the U.S., worth $148 billion as of May 2020. Our very own Sarah Masoni is on the board of SFA and so is a strong believer in the benefits aspiring food entrepreneurs can receive. Attending the Fancy Foods industry show puts company owners face-to-face with distributors and retailers alike. The Association obviously has accumulated tons of data available to company owners and also offers many instructional courses for going to market and expanding. Regional support staff also is close by to answer entrepreneur questions and help keep your company growing. Enough about the organization and on to the Winter Fancy Foods show in Las Vegas this last January. Sarah Masoni took a group to Incubator Village, including Nomad Snacks, FiMi Kingston, Portland Salt Company, Community Co-Pack Northwest, TaTu Protein Waters and Tan Tan, Deli, all previous guests on our shows. Feedback from everyone was positive and there also was an Oregon pavilion which drew good crowds. Oregon State University's Food Innovation Center, of which Sarah Masoni is Director, had a space in the Innovation Village. And in that space, our own Sarah Marshall, Marshall's Haute Sauce, had her first pop-up chef's counter. Sarah cooked for some of the food companies Sarah Masoni brought along highlighting their products in her dishes. The extra room to cook made for a much more kitchen-like area for preparing than the usual crammed booth and the results were very well received. On the menu: Steak and potato bites on a skewer and later on, lettuce wraps. The creative and new idea brought people in who filmed the action and not only the Association but also YouTube channels filmed and played the unique idea. It has resulted in great publicity for Sarah, her Haute Sauce line and also for the recipes she has created and offers in her books. Of course, we are students in life and constantly learning, and Sarah Marshall now has learned more about transporting food and cooking utensils. One of the best parts of the show is expanding one's palate because of all the fine foods from around the world brought to one location for sampling. The other great aspect is seeing where the food trends are going to keep up with the industry. Here are the top 10 as Fancy Foods sees them: 1.Non-Alcoholic Cocktail Culture, 2.Fermented for Function, 3.Honey Is Hot, 4.New Packaging Form and Utility, 5.Starters, Bases, Kits, and Shortcuts for Convenience, 6.Pantry Without Borders, 7.Sustainable, Upcycled, or Regeneratively Grown Ingredients, 8.High-Quality Meal Prep, 9.Health in Balance and 10.Beneficial Beans (and Lentils). Interesting; we've seen many products in these categories show up on the show and many more being produced in Oregon, home state of our hosts. So tune in even deeper on social media for Sarah and Sarah: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

Happy Holidays from us here at Tent Talk & Farmers Market Pros! This week we have a very special treat for you! We are airing an episode of The Meaningful Marketplace podcast which is co-hosted by our dear friend and farmers market whiz Sarah Marshall of Marshall's Haute Sauce. A couple weeks back, Farmers Market Pro & Tent Talk co-host Catt Fields White joined Sarah and her fabulous counterpart Sarah Missoni to chat about the wild world of farmers markets. Listen along to hear Catt share her story of how she launched San Diego's largest farmers market and all that led up to her career in food. You can find more episodes of The Meaningful Marketplace on iTunes, Spotify, Stitcher or wherever you get your podcasts. This week's episode is made possible by support from Square.

After nearly 8 years, Dirk Marshall of Marshall's Haute Sauce returns to podcast to talk about his own podcast, V H US, a selft described "film adjacent podcast."   Dirk shares the story of growing up in a video rental store and how box art shaped him into the person he is today - and what people can expect when they listen in. Plus, an update about what he and Sarah have been up since we last spoke, including all the projects at Marshall's Haute Sauce (as well as a promise to have both Dirk and Sarah back to JUST talk sauce).  Learn more about Dirk's podcast here: www.vh-us.com More on Marshall's Haute Sauce: www.marshallshautesauce.com  Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

For budding food entrepreneurs, this is an hour of pure gold, or pretty close to an hour. This show is our hosts, Sarah Marshall, founder of Marshall's Haute Sauce and Sarah Masoni, Director of Oregon State University's Food Innovation Center in Portland, Oregon, giving freely of their advice on being successful with your brilliant new food idea. On this episode, they get into the details of leveraging both trade shows and your own food communities to build your path to sharing your food creation, helping to bring people together. They start with community, and one of the biggest and best is OSU's Food Innovation Center. Sarah Marshall talks about rolling into the Center once directly from Seattle for a mini-trade show, getting delayed by a train, showing up late but absolutely being surrounded by people she knew and didn't know asking if they could help out. The Portland food community has always been supportive, cooperative and amazingly helpful to all food founders and feel that everyone can be successful; no need to have a win/lose attitude. So find that community where you live, or as close to you as possible. This particular Center mini-trade show event brought in journalists from the food industry to look over the latest research and meet the new food entrepreneurs, a tremendous opportunity for the founders. You can see pictures if you look on Sarah Masoni's LinkedIn page. And here are some tips for interacting with people at these trade shows. When there are media people, you want to be part of the show's story. When Sarah Marshall goes to shows, she sets up differently to stand out from the crowd. She has things for people to eat so they will stand there, chat, get to know her and understand her business. She doesn't give the usual elevator speech but instead “sells” her story naturally and deftly, getting to know people by getting them to know her. They understand the WHY she has developed this unique food product, not just he HOW. And the food she set out was not a big spread. It was a few small snack items at a time, all freshly made. Also, she cautions be conscious of other's food allergies and make sure you put out samples that appeal to a wide number of people. Also, change up your offering every day to attract different people and display the variety of package sizes as well. Sarah and Sarah also draw from two well-known sources, consciously or subconsciously. First, from the Boy Scouts: Always be prepared! Anytime you show up to any place, have your samples. Be ready to meet complete strangers and let them know about your outstanding treasure and where to buy it. As they say, every person is like a mini-trade show. Second, Woody Allen's quote, “98 Percent of success is showing up.” Be there. Go to the trade shows that are worth while and work them. The good ones are like digging in a vein of pure gold and the returns are all out of proportion with the effort involved. However, be aware that some media people must be careful not to accept gifts, so have some mini-sizes that are obviously sample sizes and not in the gift category. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall, Sarah Masoni LinkedIn - https://www.linkedin.com/in/sarah-masoni-67182a23/

Sarah Marshall is a born and raised Oregonian and creates an array of handmade hot sauces reflect her love for and deep connection to her home. Sarah and her husband Dirk have been making and selling spicy sauces in Portland, Oregon since 2011. On the podcast Sarah shares how she's driven by her passion for preserving Oregon's incredible local agricultural bounty and their shared desire to create a family business around that passion. Sarah shares their journey of going from making 12-jar batches in her home kitchen to making 200 jar batches in a commercial space. But, even as they've grown, their fundamental practice has remained the same. Every bottle of sauce still passes through each of their hands, with Sarah doing all of the sauce-making and flavor brainstorming, while Dirk chops, labels and ships out orders. Sarah explains the whole process behind a really cool collaboration hot sauce with the Heatonist as an example. https://marshallshautesauce.com/ @Marshallshautesauce Music on this podcast is by Vita and the Woolf, with the song "Home". You can purchase their music and album from the Tender Loving Empire or on Bandcamp: https://tenderlovingempire.com/collections/vita-and-the-woolf Thoughts on the pod? Leave us a review and visit our website www.crafthotsauce.com

May is Small Business Month and to celebrate we invited Sarah Marshall, Founder and Creator of Marshall's Haute Sauce, author of Preservation Pantry : Modern Canning From Root to Top & Stem to Core, and Co-host of the Meaningful Marketplace Podcast to the show to share how she built her business. Sarah founded her good food business in 2011, sourcing ingredients from local farmers, producing her sauces by hand, and building relationships through farmer's market and community events.   From a very early stage Sarah considered how the numbers shaped what role she wanted to play within her business, and the role she wanted the business to play in her life.   Sarah is sharing: Steps she took to educate herself on being a business owner How her past professional  experiences complimented her food business journey When to say “no” and stay true to your vision How knowing her numbers helped to build the business of her dreams Being a small business owner has its challenges, but the rewards are priceless when you take the steps to build the business you want.   Connect with Sarah Marshall:  Website: http://www.marshallshautesauce.com Instagram and twitter: @spicymarshall Facebook: @marshallshautesauce   Follow along on Instagram: @sarah.delevan.consulting Join us in the Profitable Food Business Community  Tune in to learn more, and  visit sarahdelevan.com or the to learn about our new + updated services.  *Mentioned links: Farmers Market Pros includes access to their podcast and conference details  

This Tent Talk Live episode is from long-time farmers market vendor and InTents Conference veteran, Sarah Marshall of Marshall's Haute Sauce in Portland, Oregon. Sarah's 2022 presentation “Can We Talk About Burnout?” will help you gain useful self-care and conflict management tools for market managers, vendors and employees, and accept that we've been through a lot and it's ok to be feeling it. This week's episode is made possible by support from our sponsors including Square, MarketWurks, Farmers Market Coalition, The Food Corridor, American Farmland Trust and more!

This week we're joined by our good friend Sarah Marshall of Marshall's Haute Sauce and her daughter Adeline of Adeline's Bunny Puffs. Sarah is a long-time vendor at Portland, Oregon area farmers markets and her daughter Adeline (age 8) is a newer market vendor, who sells her freeze dried snacks right alongside her mom! In this episode we catch up with Sarah about what's going on with Marshall's Haute Sauce and discuss all the ways to get families and children involved at farmers markets, both as shoppers and participants. We also hear from the mini-marketeer, Adeline, about her new farmers market venture. This week's episode is made possible by support from Blue Owl Promos.

Adeline Marshall has grown up as a spooky kid. From the time she could walk you could ask "where is wolf man?" and she would return with a plastic wolf man figure. As her father, Dirk wondered when would be appropriate to show her these two classic spooky movies. It turns out that the time is now and with her interest peaked by the cartoons they dive in. This episode also features brief recommendations of other more family friendly halloween movies. Adeline has also become a food entrepreneur (inspired by her mother Sarah Marshall of Marshall's Haute Sauce) and you can find her freeze dried berries and candy right here:https://marshallshautesauce.com/products/freeze-dried-skittles-adelines-bunny-puffsAs always please reach out and let Dirk know your experiences or thoughts on any and all of the movies or guests. Want to be a guest or just share a story? Please do!https://twitter.com/VHUS_Podcasthttps://www.instagram.com/dirkzaster/?hl=enhttps://www.instagram.com/vhus_podcast/https://www.facebook.com/vhuspodcast     

In the competitive world of hot sauces, Sarah Marshall's small batch, handcrafted, made with local ingredients, hot sauces stand out from the pack. Marshall's Haute Sauce brings the heat but also celebrates the farmers and community of Portland and beyond. Subscribe on all podcast apps, rate & review on iTunes and Apple Podcasts! Follow us on social media @judiaann and @eddpoddnet. Presented by the Eat Drink Dine Podcast Network.

This week on Tent Talk we’re sharing a presentation by Sarah Marshall of Marshall’s Haute Sauce, recorded live at InTents, the Farmers Market Conference in 2019. Sarah shares helpful techniques to care for yourself, your team and fellow market participants while you nurture your business. In this unusual holiday season in an unusually stressful year, these thoughts are more important than ever. Register for the 2021 InTents, the Farmers Market Conference, February 15-18th, 2021 and purchase the LEARN AND GROW ticket to receive access to a full year of exclusive content and extended Tent Talk interviews. Take advantage of super early bird pricing and register today at farmersmarketpros.com. Enter TALK21 at checkout for a discount on your registration.

We want the Crites! Our coverage of the man-eating, space traveling furballs continues with 1988’s Critters 2: The Main Course. Jerry, Mike and their special guest talk about their love for this Mick Garris feature, as well as give an overview of Garris and why he’s such an important figure in modern horror. We have a lot of fun this one, and risk going off the rails a few times where we come up with our alternate history of the film as well as a number of fun facts that may or may not score you some bucks if there’s ever a Critters category on Jeopardy. Plus, Mike divulges some terrible facts about his childhood involving light bulbs and being left behind in his baby car seat.    This week we’re joined by Dirk Marshall, host of the VHUS podcast & co-partner in the hot sauce company Marshall’s Haute Sauce, the small batch sauce company that sources local ingredients.  Links: VHUS Website Marshall's Haute Sauce   The Pod and the Pendulum now has a Facebook Page. Join us over there for bonus show content, contests, giveaways and good clean horror related discussions. Follow us on Twitter:  @podandpendulum

Sarah & Dirk Marshall Founders Marshall's Haute Sauce – Portland Culinary Podcast Episode 66 Telling the Stories of the Portland Culinary Scene and Beyond! In this episode of the Portland Culinary Podcast our Host Steven Shomler visits with Sarah & Dirk Marshall Founders of Marshall's Haute Sauce. Apple Podcasts – You can subscribe to the Portland Culinary Podcast on Apple Podcasts - https://podcasts.apple.com/us/podcast/the-portland-culinary-podcast/id1144423445   iHeartRadio - You can subscribe to the Portland Culinary Podcast on iHeartRadio – https://www.iheart.com/podcast/256-the-portland-culinary-podc-30948747/ Spotify – You can subscribe to the Portland Culinary Podcast on Spotify- https://open.spotify.com/show/7auFMA0frzpAJxSk6LFpax Go to www.PortlandCulinaryPodcast.com to hear the other 65 episodes of the Portland Culinary Podcast. Follow Marshall's Haute Sauce Website – https://marshallshautesauce.com/ Facebook – https://www.facebook.com/MarshallsHauteSauce/ Instagram – https://www.instagram.com/marshallshautesauce/ Twitter – https://twitter.com/spicymarshall The Portland Culinary Podcast 411The Portland Culinary Podcast is brought to you by Spark to Bonfire Media, and this episode was recorded at the Pod Bar Food Cart at Carts on Foster. Steven Shomler is the Host and Creator of the Portland Culinary Podcast. You Can Listen to the Portland Culinary Podcast on the Portland Culinary Podcast website itself, on Apple Podcasts, iHeartRadio, Spotify, Libsyn – Liberated Syndication, Stitcher, Tune In, Radio Public, the Radio.com mobile app, Soundcloud, and many other podcasts outlets. Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing! Follow The Portland Culinary Podcast Apple Podcasts https://podcasts.apple.com/us/podcast/the-portland-culinary-podcast/id1144423445   iHeartRadio https://www.iheart.com/podcast/256-the-portland-culinary-podc-30948747/   Spotify https://open.spotify.com/show/7auFMA0frzpAJxSk6LFpax Facebook - www.facebook.com/PortlandCulinaryPodcast Instagram – www.instagram.com/portlandculinarypodcast Twitter – www.twitter.com/PDXCulPodcast Portland Beer Podcast The Portland Culinary Podcast has a sister podcast the Portland Beer Podcast. www.PortlandBeerPodcast.com

On this special episode of Tent Talk, we're sharing a highlight from the 2020 edition of InTents: The Farmers Market Conference. Speaker Sarah Marshall, co-owner of Marshall’s Haute Sauce, author of Preservation Pantry and host of The Meaningful Marketplace podcast, shares how she builds community inside Portland, Oregon farmers markets and out in the greater food system that surrounds them.   

After a few delays, the food/horror short film "Food Cart" has been released, and can soon be seen at the upcoming CHOMP Food Film Fest. This week's classic episode of Right of the Fork features Damian Magista, and Lucas Longacre. The duo join us to discuss the genesis of the plot, the filming thereof, and what their expectations are.  About CHOMP: A night of eclectic films, food & beer. The mission of Chomp! is to explore our relationship to food through film. This inaugural event’s theme is horror. Featuring short films by local artists Mila Zuo, Kelly Cox, and Cooper Johnson and more. Hosted by Dirk Marshall of the popular VHUS Podcast. Filmmakers will be on hand for Q&A and networking after the programming. Portland’s own Pono Brewing company will be releasing a limited release Red IPA along with Chef Sarah Schneider serving up some killer grub. Ticket price includes a beer, a plate of food, and entry into the raffle with prizes donated by local makers Apogee Knife Gallery, Marshall’s Haute Sauce, Wildcraft Cider, and Greater Goods. Tickets are limited. 21+ only please. Mayfly Taproom and Bottle Shop 8350 North Fenwick Avenue Portland, OR 97217 https://www.eventbrite.com/e/chomp-pdx-a-food-film-festival-tickets-68352300571

Adair Greene is a DJ and co-founder of Haute Sauce, which is self-defined as a “Brooklyn-based female collective celebrating black and brown culture by creating spaces that support cultural and creative inclusivity”. In this episode we talk about the experiences that shaped Adair’s move to New York, the founding of Haute Sauce, and why she loves what she’s doing. --- Glossary of terms used in this episode: “South Orange / Maplewood” - A suburban community in northeastern New Jersey located approximately 25 miles from Manhattan. Often called “SoMA” or “Mapso”, it is actually two separate townships which share a public school district. “Gayborhood” - a term used both formally and informally to describe part of a city that is inhabited predominantly by members of the LGBTQI+ community. “Heteronormative” - any place, person, comment or gesture which assumes or asserts that heterosexuality is a societal norm. “QTPOC” - an acronym for Queer and Trans People of Color. “Intersectionality” - according to Wikipedia, it is “an analytic framework that attempts to identify how interlocking systems of power impact those who are most marginalized in society”. It is most often attributed to professor, scholar and civil rights advocate Kimberlé Williams Crenshaw.

Dave Yaden is a Grammy award-winning songwriter and performer. He has written and performed with One Republic, Josh Kelley, T Pain, Lady Antebellum, Spin Doctors, Willie Nelson and Mindi Abair. Dubbed the "Jack White" of piano, he is known most recently for his 2015 EP release, MOVE, and his project The Bonnevilles with singer/model Kiara Belen (Macy Gray, America's Next Top Model). Opened for Boyz II Men, Michelle Branch, Adam Lambert, Styx, The Four Tops, Counting Crows, Jason Mraz, Sheryl Crow, Colbie Callait Grammy nominated for Mindi Abair's 2014 release, Wild Heart. Cowrote first single, "Haute Sauce", that was number one on the charts for two weeks. soundcloud.com/daveyaden

Dave Yaden is a Grammy award-winning songwriter and performer. He has written and performed with One Republic, Josh Kelley, T Pain, Lady Antebellum, Spin Doctors, Willie Nelson and Mindi Abair. Dubbed the "Jack White" of piano, he is known most recently for his 2015 EP release, MOVE, and his project The Bonnevilles with singer/model Kiara Belen (Macy Gray, America's Next Top Model). Opened for Boyz II Men, Michelle Branch, Adam Lambert, Styx, The Four Tops, Counting Crows, Jason Mraz, Sheryl Crow, Colbie Callait Grammy nominated for Mindi Abair's 2014 release, Wild Heart. Cowrote first single, "Haute Sauce", that was number one on the charts for two weeks. soundcloud.com/daveyaden