Podcasts about Heritage Radio Network

How do you put a barrel inside a barrel? That's the question Dixon Dedman looked to solve when he founded 2XO, a Kentucky Straight Bourbon brand that uses two times the oak on all of their whiskies. Dixon sits down with Greg and Sother to discuss his innovative solution to this problem (it involves a very fun prop) his long family history in Kentucky Bourbon, and how blenders might finally be getting the respect they deserve in the world of whiskey.PLUS: Raccoons. They're just like us. And as a recent news story makes clear, if you've been on a bit of a bender, those cool bathroom tiles feel mighty good, no matter what your species is.Follow 2XO at @2xowhiskeyFollow Dixon at @dixon_dedmanFollow Til Death at @tildeathkcLINKSBecome a Regular: patreon.com/SpeakeasyRegularsSupport Til Death's fundraiser for Veteran's Community Project: vcp.orgFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Sauced Kickstarter: kickstarter.com/projects/timmckirdy/sauced-the-podcastThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rita Hudetz is the Chief Commercial Officer at Oishii, the vertical farming company behind some of the most talked-about strawberries in America. On this episode of ITS, Rita walks Ali through CPG and tech foundational theories and brand building and sales strategies she learned and developed at PepsiCo, Hu Kitchen and Milkbar.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Gavin Whitelaw https://rijs.fas.harvard.edu/gavin-h-whitelaw who is the Executive Director of Edwin O. Reischauer Institute of Japanese Studies at Harvard University. Gavin has spent over a decade living and teaching in Japan. Before joining the Reischauer Institute in 2016, he was the Senior Associate Professor of Anthropology and Japan Studies at International Christian University (ICU) in Tokyo for eight years. He has researched a wide range of topics, including Japanese contemporary commerce, work life, foodways and material culture. Gavin is here today to discuss Konbini, the Japanese-style convenience store, a subject on which he has done extensive research. Convenience stores were born in the U.S in the 1920s and were transplanted to Japan in the 1960s. Then its concept developed into something very different, which has become a necessary part of Japanese society overall. As of January 2025, there were 56,749 Konbini nationwide. In this episode, we will discuss the unique characteristics of Japanese-style convenience stores, what you can buy and experience at Konbini , Gavin's intriguing work experience at Konbini shops and what he discovered there, the possibilities of exporting Japanese Konbini abroad and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this conversation, John Tran talks about joining Vita Coco to help evolve their sustainability and social impact programs at the same time that were becoming a publicly traded company and going through the rigorous B Corp Certification process. He shared how they shifted their impact efforts from a collection of passion projects to a more coordinated and comprehensive ESG framework focused on protecting natural Resources, building thriving communities, and championing health & wellness. John then detailed some impact programs, like their ambitious goal of distributing and planting 10 million seedlings and trees globally! This conversation also covers the health benefits of coconut water, some big challenges in the coconut industry, and the importance of collaborating with local organizations to maximize impact in farming communities. John wraps up by sharing that a better world is one in which everyone is thriving, economically, socially, and beyond.Takeaways:Vita Coco became B Corp Certified and a publicly-traded, Public Benefit Corporation in 2021.Vita Coco's ESG framework focused on protecting natural Resources, building thriving communities, and championing health & wellness.Coconut water has 3.5X the electrolyte of common sports drinks.Aging trees have lower yields, which makes it harder to keep up with demand and reduces farmer income. Over a million seedlings have been distributed, with a goal of 10 million seedlings by 2030.The Vita Coco Community Foundation was founded to make sure that everyone in the coconut industry is thriving.Collaboration with local organizations is crucial for their impact programs.They partner with indigenous communities to train farmers in regenerative agriculture practices.Sound bites:“As brands come online with B Corp certification, it really gives us some kind of litmus to understand where we stand within the sustainability and social governance spaces.”“When you have many passionate people who are driving their passion projects, there isn't always a clear framework in terms of what we're driving towards.”“I very much see myself as kind of an accelerator to be able to support a lot of the projects that are existing within the organization.”“Coconut farming communities are just so inherent to our business, right? They are the heart of our business. And without them, there's really no VitaCoco.”“We want to create more economic empowerment within farming communities and more upward mobility by way of our impact programs.”“The great thing about coconut water is natural hydration. It has three and a half times the electrolytes of more common sports drinks.”“Finding what you're good at and what you're passionate about is really one of the keys to success of this role in any kind of role you'll have within sustainability.”Links:John Tran on LinkedIn - https://www.linkedin.com/in/john-tran-07047715/Vita Coco - https://vitacoco.com/Vita Coco on LinkedIn - https://www.linkedin.com/company/the-vita-coco-company/Vita Coco on Facebook - https://www.facebook.com/VitaCocoUS/Vita Coco on Instagram - https://www.instagram.com/vitacocoVita Coco on X - https://x.com/vitacocoVita Coco on SnapChat - https://www.snapchat.com/@vitacocoVita Coco on TikTok - https://www.tiktok.com/@vitacoco?…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In the second Boomerang episode from Kansas City Greg sits down with Phil Worden and Andrew Loos of Til Death, the famous speakeasy located below a fully operational funeral home. In a surprisingly deep and moving conversation the three of them chat about the relationship between alcohol, grief and celebration, the similarity between the job of a funeral director and a bartender, and the character of a city at a crossroads. Also, they talk about how a bar wound up in a mortician's basement a half century ago, and the practical concerns of having a casket for a bar top.Follow Til Death at @tildeathkcLearn more about Veterans Community Project at vcp.orgLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Sauced Kickstarter: kickstarter.com/projects/timmckirdy/sauced-the-podcastThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Greg travels to Kansas City to chat with Ryan Maybee, Co-Founder and keeper of history about rediscovering and re-founding KC's famous long-lost distillery. The two of them chat about the historic campus the new distillery sits on, what the Kansas City Whiskey style entails (hint: sherry is involved) and how the cocktail culture of Kansas City reflects its storied past.Follow J. Rieger at @jriegerco See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Brian Evans who is the Director of Bars at Sunday Hospitality Group https://www.sundayhg.com/, which operates 12 popular hospitality concepts in New York and London, including Japanese-inspired restaurants Rule of Thirds https://www.thirdsbk.com/ in Brooklyn and Teruko https://hotelchelsea.com/dining-and-bar/teruko in Manhattan. Brian's talent in mixology earned him the 2021 Starchefs Rising Star Award. And his outstanding beverage program at the Lobby Bar at The Hotel Chelsea was highly recognized to receive the status of one of Esquire Magazine's Best Bars In America 2023 as well as Best U.S. Hotel Bar at Tales of the Cocktail in 2025. Also, with his passion and knowledge, Brian created the biggest Japanese whisky list in the U.S. at Teruko (with over 360 labels) at The Hotel Chelsea. In this episode, we will discuss how Brian got into the world of cocktails and spirits, how he developed his knowledge and skills in New York City in the global context, how he naturally infuses Japanese ingredients into classic and original cocktails, what is distinctive about Japanese whisky, his thoughts on Shoshu's global potential and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Think about some of the world's most iconic dishes: Beef Bourguignon, Coq au Vin, Penne alla Vodka. What do they all share in common? Not only do we love accompanying them with something delicious in the glass, they literally incorporate booze into the dish. That's the premise of “Sauced,” a new podcast that's been teased here on the Speakeasy feed before. Today, Greg and Sother are joined by Tim McKirdy, who's co-hosting and launching Sauced with Sother. He sits down with the band to dig into what makes an ideal Sauced dish, whether it's ever appropriate to pair cocktails with classic cuisine, and what typical episodes will look like — all in the name of cooking with booze and drinking with food.PLUS, stick around for an exclusive 3-minute clip from the Sauced pilot at the end of the episode to get a taste of what's coming.Follow Sauced on Instagram: @sauced.podSauced Kickstarter Campaign: https://www.kickstarter.com/projects/timmckirdy/sauced-the-podcast/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this conversation, Jasen Urena and Ted Robb tell us how New Barn became part of the NestFresh family, and how the two brands are helping each other scale their positive impact. From New Barn's long journey toward becoming Regenerative Organic Certified, to NestFesh's 30+ years of being early adopters of certifications like Non-GMO Verified, Certified Humane, and Humanely Hatched, both brands love to push the industry forward. The conversation touches on the importance of supporting family farms, protecting animal welfare, and making the world better for future generations. Jasen and Ted wrap up by sharing what's next for the brands, their favorite ways to eat their products, and their definitions of a better world.Takeaways:The innovations NestFresh has made over it's 30+ years in business.Why New Barn decided to join the NestFresh family.How outside investment means small family farms are getting left behind.Humanely Hatched is sparing millions and millions of male baby chicks.New Barn's path to becoming Regenerative Organic Certified.The importance of continuous improvement for the whole supply chain.The need for innovation and focus to scale efficiently.How teams believing in their purpose is crucial for impactful initiatives.How both brands strive to keep being the first to take big impact steps.Sound bites:“A lot of these things that we've done over the years, we were always told it's not gonna work. But we believed in the concepts.”“It's actually really fun to make money, but it's only because then you can start thinking about all the things that you can do with it.”“There was a point where we had over 20 SKUs. We're 5 SKUs now and I feel like our business is far better than it was before.”“Continuous improvement is the new North Star because it's so valuable to everybody in the chain.”“We're gonna grow regenerative organic acreage under the New Barn brand for almonds, know, almonds, coconut and eggs. And that will lead to a real impact on our environment for future generations.”“We're gonna make an impact by sparing millions and millions of male baby chicks.”“Our NestFresh brand portfolio is going to be 100% Humanely Hatched by 2027.”“We gotta stay true to our core beliefs, we gotta stay true to our core purpose. And we innovate within that realm.”Links:NestFresh - https://nestfresh.com/Jasen Urena on LinkedIn - https://www.linkedin.com/in/jasen-urena-27179013/NestFresh on LinkedIn - https://www.linkedin.com/company/nestfresheggs/NestFresh on Facebook - https://www.facebook.com/NestFreshEggsNestFresh on Instagram - https://www.instagram.com/nestfresheggs/NestFresh on YouTube - https://www.youtube.com/user/NestFreshEggsNestFresh on TikTok - https://www.tiktok.com/…New Barn - https://www.newbarnorganics.com/New Barn on LinkedIn - https://www.linkedin.com/company/newbarnorganicsNew Barn on Facebook - https://www.facebook.com/newbarnorganicsNew Barn on Instagram - https://www.instagram.com/newbarnorganicsNew Barn on Pinterest - https://www.pinterest.com/newbarnorganics/…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy speaks with Alex Gill, Cider-maker at Indian Ladder Farms in Altamont, NY (Albany County). Alex shares how he got his start at Indian Ladder, falling in love with cider/cider-making, the history of the farm, and the latest batches he's hyped on. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

There's a certain, very specific green liqueur that's become difficult to find in the past few years… impossible in some places. Jessica Leigh Graves, the founder of Violet Crown Spirits in Austin Texas, set out to make a “twin” (her word) of this bottle, and did pretty damn well for herself. She sits down with Greg and Sother to talk about making absinthe in Texas, what it's like to try and recreate one of the most famous cordials ever, and what she and her partner are doing on a farm they've set up in Texas's hill country.PLUS, congress recently closed a farm bill loophole that could have massive implications for the THC beverage industry. Greg breaks down what's happening, and why, on this particular issue, he actually agrees with Ted Cruz.Follow Jess & Violet Crown at @violetcrownspiritsLINKSBecome a Regular: patreon.com/SpeakeasyRegularsPre-order Monk Parakeet: violetcrownspirits.com/buy-online/For resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Sauced Kickstarter: kickstarter.com/projects/timmckirdy/sauced-the-podcastThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Have you ever thought about what you might put on your gravestone? A quote, a poem....a recipe? Rosie Grant, the world's leading expert on gravestone recipes, explains all. About Rosie Grant: Rosie Grant is a writer, researcher, and archivist whose work explores the intersections of archives, folklore, and family storytelling. She is the creator of @GhostlyArchive, where her exploration of gravestone recipes and the histories behind them has reached hundreds of thousands of followers across social media. TO DIE FOR: A Cookbook of Gravestone Recipes is her first book. Find her: Instagram: @ghostly.archive TikTok: @ghostlyarchive Find all of the Lecker Book Club reads on my Bookshop.org list. [aff link] Further Listening: Sunday Roast Rites: on death and cooking Moots: on the food related traditions of Hop-tu-Naa, the Manx celebration of Samhain --- Lecker is a podcast about how food shapes our lives. Recorded mostly in kitchens, each episode explores personal stories to examine our relationships with food – and each other. Support Lecker: Patreon: patreon.com/leckerpodcast Substack: leckerpodcast.substack.com Apple Podcasts: podcasts.apple.com/gb/podcast/lecker/id1158028729 Merch:  leckerpodcast.com/merch Listen everywhere: leckerpodcast.com Instagram: @leckerpodcast Full transcript available at leckerpodcast.com Lecker is part of Heritage Radio Network - heritageradionetwork.org Music by Blue Dot Sessions

Ice Week 2025 is going strong as Chase Haider joins Greg and Sother to discuss Klaris, the company he spearheads that makes crystal clear ice cubes and fits on an a household countertop. Chase digs into how his baby works, how he knew there was a niche in the market he could fill, and why he thinks this struck such a nerve with home bartenders.Follow Klaris on Instagram at @craftklaris and check out their ice machines at craftklaris.com and for 10% off use code SPEAKEASY10 at checkout!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pat Jammet is partner and VP of Growth at Promobile Marketing, the experiential agency behind memorable field campaigns from brands like Liquid IV, Truff, and AG1. On this episode of ITS, Pat shares what he's learned about field marketing at CPG brands including Honest Tea, Sir Kensington's, and Good Culture Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Tadashi Ono who is the executive chef at Teruko https://hotelchelsea.com/dining-and-bar/teruko at The Hotel Chelsea in New York. Tadashi's career has been built through deliberate decisions along with his flexible, lighthearted approach to life. When he arrived in Los Angeles in 1982, he started his culinary training and eventually proved his talent as the executive chef at the legendary French restaurant La Caravelle in New York, where he earned a 3-star review from The New York Times twice. Over time, he realized that Japanese cuisine was what he wanted to cook and shifted his focus. He earned a great reputation at the popular Japanese restaurants, including Matsuri at the Maritime Hotel in Manhattan. In this episode, we will discuss Tadashi's unique career development, why he enjoys cooking Japanese more than French (which he also loves), the Japanese dishes he wants you to know beyond sushi and ramen, the creative yet traditional menu he serves at Teruko and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ice Week continues with Jill Cockson of Kansas City's own Chartreuse Saloon and Swordfish Tom's, both of which use crystal clear ice that Jill makes in her very own back room with her very own Clinebell machines. Jill chats with Greg and Sother about the process of making ice this way as a proprietor, including how it works and why anyone would go through the trouble of doing that in the first place. She also talks about running an ice delivery service in KC and why she eventually shut that business down - spoiler alert, it wasn't for lack of demand. And of course, Jill shares her tips for keeping cool in the Missouri heat.Follow Swordfish Tom's on instagram at @swordfishtoms.kcFollow Chartreuse Saloon at @chartreusesaloonCheck out Klaris's countertop clear ice machines atcraftklaris.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Emilien Boutillat is the Chief Winemaker at Piper-Heidsieck and Rare Champagne. Born in Champagne to a vine grower, Emilien traveled the world to master his craft, with stops in Chateauneuf du Pape, Chile, S. Africa, Chateau Margaux, Peter Michael, Comtes and Armand di Brignac to name a few. He joined Piper Heidsieck in 2018, at that time, the youngest cellarmaster at 31.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ice Week 2025 continues with Richard Boccato, an alumni of Milk & Honey and founder of Hundredweight, a bespoke ice vendor operating out of NYC. Richard walks the band through the founding of hundredweight and how he knew there was a market for fine frozen water, how he plys his trade, and how his time running iconic New York watering holes Fresh Kills and Dutch Kills prepared him for the job.Follow Hundredweight on Instagram at @hundredweighticeCheck out Klaris's countertop clear ice machines at craftklaris.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy holds court with three judges of Sauce King NYC- Nick Bandouveris and brothers Paul and Anthony Ramirez. The group talk a bit about the Bronx Beer Hall (owned by Paul and Anthony), what they look for when judging, sauces that stood out over the years, making the best Coquito, and announcement of the winners of this year's Sauce King NYC!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ice Week 2025 kicks off with Camper English, author of "The Ice Book" and winner of the Spirited Award for Best New Cocktail Book in 2024. Camper and the band dive into the origins of his obsession with making crystal clear ice, the clear ice trend for home bartenders, and how anyone can make clear ice in their very own freezer - spoiler alert, it has nothing to do with boiling the water beforehand!Follow Camper on Instagram at @alcademics and at alcademics.comCheck out Klaris's countertop clear ice machines at craftklaris.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hidden just off the casino floor of The Bellagio is a tiny, ornate 50 seat cocktail bar called “The Vault.” Craig Schoettler, Executive Director of Beverage for MGM Resorts International, sits down with the band to discuss what kind of atmosphere they're going for, where people are drinking in Vegas these days, and whether or not a speakeasy is still cool.PLUS, this iconic New York City bar is on Resy now? Greg, Sother and Damon wrestle with their feelings about this latest chapter in the history of Attaboy.Follow The Vault on Instagram at @thevaultbellagioLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Sauced Kickstarter: kickstarter.com/projects/timmckirdy/sauced-the-podcastThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Don't forget to click SUBSCRIBE and RATE the show if you can.

Melanie Bartelme is the associate director and global food analyst for Mintel's Premium Global Food & Drink Insights platform. On this episode of ITS, Melanie and Ali talk about food and beverage trends, what's happening with proteinification, what brands need to say out loud, and what consumers are looking for in today's uncertain world. Make sure to listen for a special discount at the end of the episode!Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Bruce Gutlove, who is an American-born winemaker based in Hokkaido, Japan. The Japanese wine industry has been flourishing, particularly in the last two decades or so, thanks to the rapid increase in talented winemakers who are willing to conquer the challenges of the country's unique terroir. Bruce has greatly contributed to shaping the modern Japanese wine-making culture. Since 1989, he has worked in vineyards and wineries in Japan to bring out the potential of the Japanese climate and soil. Most notably, he led the COCO Farm & Winery https://cocowine.com/wp/wp-content/uploads/2023/03/cocofaw-pr-eng.pdf in Tochigi Prefecture, which is owned and operated by people with intellectual disabilities, to become an award-winning wine producer. Now, as the owner of 10R Winery https://www.10rwinery.jp/ in Hokkaido, he keeps fostering successful winemakers and helps solidify Japan's unique wine industry. In this episode, we will discuss how Bruce got involved in wine consulting in Japan when the industry just about to start developing, the uniqueness of the wine-making environment in Japan, the exciting grape varieties that make Japanese wine stand out in the global market, Bruce's personal observation of Japan and why he has spent over 35 years in the country and much, much more!!! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Camille Lindsley is the co-proprietor and beverage person at Hag's, NYC.Heading north from Atlanta, Camille, along with her partner in life and crime, Philly born chef, Telly Justice, came to NYC loaded with hospitality experience, only further sharpened by stints at Aldo Sohm Wine Bar, Contra and Wildair to name a few. This queer couple, arrived with a vision to promote and mentor a community-based food and wine program. They opened Hags' restaurant in 2022 with a chef driven tasting menu and and killer wine list. Hags is unapologetically queer, but for all people.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Wine List by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy takes a call with longtime friend and beer/whiskey writer Lew Bryson. Lew takes us back to his early days as a writer and his affection for beer, the publications he's worked for, cyclical trends that have come and gone, Doppelbocks, Boilermakers, and much more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What would you do with a long lost Ernest Hemingway story? Print it? Sell it? Or resurrect the 99 year old magazine it originally came in with a host of contemporary authors and artists. Patrick Dooley chose option three, giving the world its first new edition of classic Parisian magazine “The Boulevardier” in almost a century. He sits down with the band to talk about bringing the magazine back to life, working with some of the drinks world's most famous authors, and the timeless allure of being an immigrant in Paris. And of course, boulevardiers (the drink) were both discussed and consumed.PLUS, New York descended into chaos on Tuesday following the lawful election of someone young and charismatic and we're all feeling… pretty good about it honestly. And, cult favorite brand Owney's Rum has a new owner. Meet the new boss, same as the old boss!Follow Patrick on Instagram at @mrpatrickdooleyLINKSThe Boulevardier: boulevardierparis.comBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Sauced Kickstarter: kickstarter.com/projects/timmckirdy/sauced-the-podcastThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Don't forget to click SUBSCRIBE and RATE the show if you can.

Isabelle is one of the most prolific and effective people in natural wine today. Growing up around grapes in France, she pursued her Master of Wine and in 2012 she fulfilled a mission by founding Raw Wine, the world's largest community of low-intervention organic, biodynamic and natural wine, their growers, makers and those who love drinking them. She created the Raw Wine Fair, a year-round series of festivals in major cities spanning the globe. Isabelle is author of the seminal book, naturally called “Natural Wine”. She has joined us on the podcast every year since 2016 to talk about Raw Wine, the people, the wine and the fairs.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Troy Bonde & Winston Alfieri are CEO, CMO and Co-Founders of SAUZ, the pasta sauce brand known for its bright colors and killer flavors. On this episode of ITS, Ali and the SAUZ guys talk about brand building, true differentiation in a massive, commodity category, and how they acquire and then keep consumers.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Cheng Lin who is the chef/owner of Shota Omakase https://shotaomakase.com/ in Brooklyn, New York. After nearly three decades of studying and serving sushi at notable restaurants in New York City, including Sushi Seki, Blue Ribbon, and ITO Tribeca, he opened his Omakase-only sushi restaurant Shota Omakase in August 2023 and earned his first Michelin star within a year. In this episode, we will discuss how Cheng got into sushi, an inspiring book that steered his career as a sushi chef, how he finds unique ingredients from Japan, such as seven-year-old vinegar and a rare sushi rice, the advantage of being non-Japanese as a sushi chef, how to eat confidently at an Omakase sushi bar and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, Syed and Amer share how family tragedy, living around the world, and experience in the packaged good industry all led them to launch their own food brand, Auntie Rana's. They share how their marketing strategy resulted in landing 300 influencers, 4-5 retail partners, and loads of press by the week of their official launch. The discussion covers their 100 year family history in business, their connection to and passion for the food industry, and why they've decided to donate 5% of their product to wildlife conservation. Syed and Amer and excited to be the first to introduce North America to the Naga chili, which is beloved for its fragrance in other parts of the world. The conversation then goes on to talk about the challenges they faced launching the brand, their hopes for the future, and what a better word means to Syed and Amer.Takeaways:Syed and Amer's father passing started them on the path to launching a food brand. Having lived in California, Bangladesh, Singapore, Montreal, Toronto gives them a unique view of global foods and tastes.Their experience in the food industry and large consumer goods companies guided their launch.Auntie Rana's brand secured 4-5 retail partners on launch day.Launching with over 300 influencers will help promote the product.Auntie Rana's gives 5% of profits to animal conservation causes.They're the first brand to introduce the Naga chili to North America.Launching with 4 different products gives them both product range and focus.Their family has been in business for a hundred years.Sound bites:“Our family's been through a lot of turmoil. The 2008 financial crisis kind of wiped out all of our assets and our homes and everything. Then our Dad got cancer in 2016.“Naga chili is absolutely beloved in Eastern Bangladesh to India's Seven Sisters because of the fragrance. It's wildly amazing.”“My mom always said you've got to try everything three times. That's why our palate grew so much.”“These are the areas that the exact same wildlife is affected by the agriculture. We're trying to help those areas.”“Reading history is powerful, because every mistake you're going to make, someone's already made it. Why not just learn from that?”“If you're not passionate about it, you're going to burn out.”Links:Auntie Rana's - https://auntieranas.com/Syed Khaleque on LinkedIn - https://www.linkedin.com/in/syed-khaleque-586aaab/Auntie Rana's on LinkedIn - https://www.linkedin.com/company/auntie-rana-s/about/Auntie Rana's on Instagram - https://www.instagram.com/auntieranas/Auntie Rana's on Facebook - https://www.facebook.com/auntieranas/Auntie Rana's on TikTok - https://www.tiktok.com/@auntieranas…Borneo Orangutan Survival Foundation - https://www.orangutan.or.id/Wildlife Alliance - https://www.wildlifealliance.org/Wildlife SOS - https://wildlifesos.org/…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy takes his talents to Times Square, NYC to have some drinks at BXL Cafe. There, he is joined by BXL owner Yves Michaels, Kyler Pollick from Brewery Ommegang, and frequent guest and brand developer, James Tai. Today's chat is focused on Belgian beer, how to maintain authenticity abroad, the popularity of Duvel, and exceptional mussel preparation. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

No one else in spirits really thinks the way Rob Easter does. His Workhorse Rye brand is based on heirloom grains sourced specifically to make great whiskey, and his Modern Ancient Spirits label is dabbling in all manner of off-the-wall distillations. He sits down with the band to noodle out his ultimate philosophy of distillation, agriculture and environmentalism, how they all intersect, and what he's looking forward to working on next.PLUS, happy Mother-Loving Halloween everybody! Greg, Sother and Damon discuss what side of the bar they prefer to be on for this spookiest of holidays and break down some of their greatest costumed triumphs and one spectacular failure.Follow Workhorse Rye & Modern Ancient on Instagram at @workhorseryeLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Sauced Kickstarter: kickstarter.com/projects/timmckirdy/sauced-the-podcastThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Don't forget to click SUBSCRIBE and RATE the show if you can.

Joké Bakare on Nigerian Food, Michelin Stars and West African Hospitality Chef Joké Bakare joins Lecker for a live recording at the Festival of Encounters in Brixton - the same neighbourhood where she first emerged from the tube in 1999 to encounter the bright lights of Brixton. From selling 300-400 meat pies every Sunday outside her church to becoming the first Black female Michelin-starred chef in the UK, Joké's journey is one of persistence, community, and staying true to the food she grew up with. We talk about growing up in a multi-ethnic Nigerian household where food was a celebration of Yoruba and Igbo cultures, the specific ripeness of plantain that matters more than most people realise, and why she refuses to call her cooking "elevated." Many thanks to Van Gogh House for including Lecker in the 2025 Festival of Encounters programme! Special thanks to Anna Bromwich and Elysia Krishnadasan Torrens for all their work putting it together. And thanks to everyone who came to the event.  About Joké Bakare: Joké Bakare is a Nigerian chef and founder of Chishuru Restaurant in Fitzrovia, London. She started her business with a food van outside her church in Southeast London, won a competition for a popup residency in Brixton Village, and in 2024 became the first Black female Michelin-starred chef in the UK. Find her: Instagram @jokebakare / @chishuru / chishuru.com Related Lecker episodes: Permission to Write with Melissa Thompson - on navigating a violent colonial legacy in the food of your heritage Matooke Goes With Everything - on the significance and specificity of sourcing ingredients --- Lecker is a podcast about how food shapes our lives. Recorded mostly in kitchens, each episode explores personal stories to examine our relationships with food – and each other. Support Lecker: Patreon: patreon.com/leckerpodcast Substack: leckerpodcast.substack.com Apple Podcasts: podcasts.apple.com/gb/podcast/lecker/id1158028729 Merch:  leckerpodcast.com/merch Listen everywhere: leckerpodcast.com Instagram: @leckerpodcast Full transcript available at leckerpodcast.com Lecker is part of Heritage Radio Network - heritageradionetwork.org Music by Blue Dot Sessions

Nick Wiseman is the CEO and Co-Founder of Little Sesame, a chef-founded, hummus brand rooted in sustainable farming and ingredient integrity. On this episode of ITS, Ali and Nick talk about self-manufacturing, hospitality-focused CPG, brand building, and why choosing the best chickpea in America makes all the difference.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guests are Mayumi Uejima-Carr and Debra Samuels. Mayumi is the President of TABLE FOR TWO USA https://usa.tablefor2.org/ and Debra leads the program content and curriculum development of TABLE FOR TWO USA's Japanese-inspired food education program. TABLE FOR TWO is a not-for-profit organization founded in Japan in 2007, initiated by the World Economic Forum's Young Global Leaders. Now its activities have expanded globally and have helped so many people through unique programs. For example, TABLE FOR TWO has offered those in need in the world over 100 million meals so far. Mayumi joined us in Episode #98 in October 2017 and talked about TABLE FOR TWO USA's mission and its valuable programs. In this episode, we will discuss TABLE FOR TWO USA's Wa-Shokuiku programs, which aims to educate kids about healthy diet, the importance of food education and how different it is between Japan and the U.S., the new cookbook for children that Mayumi and Debra recently published titled “Japanese Cooking with Kids: 50 Kid-Tested Recipes to Make Together!”, challenges educating children about food and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cha McCoy does it all, and there is a lot of "all" here! She is a true entrepreneur, with an MBA, a certified Sommelier, she is an educator, event producer, and founder of The Communion, a wine and food series. Think Wine Enthusiast's 40 Under 40, Adjunct professor at Syracuse, Sommelier in Portugal, Bev. Dir. At Charleston Wine and Food Festival and consultant to name a few. And now, author, Cha just published "Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond". A much-needed book in this wine world today.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this conversation, Jordan Buckner, founder of Foodbevy, discusses the Foodbevy Insider Boxes, which deliver curated food and beverage products to food enthusiasts and CPG industry pros. He explains the process of selecting products, the themes behind each box, and the importance of community feedback in deciding which foods to feature. Buckner walks through some of the products you'll find in the upcoming Winter 2025 box, and teases possible future collaborations, like their box featuring the Naturally Rising Pitch Competition finalists. We wrap up by talking about Buckner's mission of supporting emerging brands and providing valuable resources for food and beverage founders.Takeaways:Foodbevy aims to support emerging food and beverage brands.The Insider Box is curated quarterly with consumer input.Themes in each box reflect current market trends.Consumer feedback is crucial for product selection.The Insider community provides valuable insights and engagement.Brands can gain exposure through the Insider Box.Future collaborations with other organizations are planned.Customization options for boxes may be explored.Foodbevy offers resources for CPG founders.Understanding consumer preferences is key to success.Sound bites:“The Winterbox is all around those three themes I mentioned earlier, functional indulgence, global comfort, and elevated every day.”"I discovered some of my new favorites."“The taste is absolutely delicious. I crushed like five bags."It's like a trade show in a box that's delivered to your door."Links:Jordan Buckner on LinkedIn - https://www.linkedin.com/in/jordanbucknerInsider Box by FoodBevy - https://insider.foodbevy.comFoodBevy - https://www.foodbevy.comFoodBevy on Facebook - https://www.facebook.com/foodbevyFoodBevy on Instagram - https://www.instagram.com/foodbevyFoodBevy on YouTube - https://www.youtube.com/channel/UCenY4faC-_51rfYjWUgEGAQJoyful Co - https://joyfulco.com/…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioChapters:03:00 Introduction to Foodbevy and Insider Boxes04:17 Curating the Insider Box Experience06:21 Themes in Product Selection08:09 Discovering New Favorites10:26 Subscription Frequency and Management10:57 Exploring Unique Products12:25 Shelf-Stable Convenience13:54 Controversial Brands and Ingredients15:16 Emerging Brands and Trends17:50 Exciting Upcoming Products19:28 Winter Box Preview21:04 Innovative Flavors and Ingredients23:15 Unique Snack Options25:01 Lower Sugar Movement in Snacks26:07 Fermented Products and Gut Health27:04 Exploring Unique Flavors: The Gut Nuts Experience32:53 Building a Community: The Insider Experience41:53 Evolving Product Offerings: Customization and Feedback46:54 Resources for Success: Supporting Food and Beverage Founders51:08 The Importance of Community and Support in BusinessSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy returns to Bushwick, this time visiting Curious Elixirs, aka Club Curious. There, he meets with Gidon Coll of Original Sin Cider, J.W. Wiseman of Curious Elixirs, Lars and Alex of Momentum Brewery. The fellas share their reasons behind exploring non-alcoholic beer/cider, incorporating ingredients that have actual health benefits, and creating a final product that tastes as good, if not better than the real thing. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Being a full-time spirits writer is barely a job that exists anymore, so if you're gonna be one you gotta stay sharp. Multi-award-winning author Emma Janzen takes a break from all the irons she has in the fire to talk about collaborating with drinks luminaries on her host of cocktail books, her creative process, and how what she wants to report from the world's barstools has changed over the years. She also digs into a recent article of hers about how ICE raids are affecting the restaurant industry, and what some organizers are doing to fight back.PLUS, what do you call a bar that's not quite a legacy bar, but isn't new enough to have a halo of buzz around it? And does being a well-regarded spot with a decade or so behind you put you in a perilous spot? As the owner of one such place, Sother weighs in.Follow Emma on Instagram at @emmajanzenLINKSEmma's Article on ICE and the service industry:punchdrink.com/articles/ice-immigration-resources-bars-restaurants/Preorder Emma's book “The Classic Cocktail Sessions”: a.co/d/9spILZ1Become a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Don't forget to click SUBSCRIBE and RATE the show if you can.

Emily Steele is the CEO and Cofounder of Hummingbirds, podcast sponsor, and a platform connecting everyday creators with CPG brands to drive awareness at retail. On this episode of ITS, Ali and Emily talk about how local content creators can support retail success, demographic differences, and the keys to a new launch (product, store or seasonal campaign).Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Andrew Tsui who is the founder and president of The Ike Jime Federation https://ikejimefederation.com/ based in Maryland. Ikejime is a unique, traditional Japanese technique to treat fish right after it is caught. Ikejime dramatically reduces fish's suffering and extends its freshness. The results are much better taste and flavor, as well as less waste of fish. Ikejime is not known enough outside of Japan, but Andrew is passionately trying to educate commercial and recreational anglers about the awesome technique. In this episode, we will discuss how exactly Ikejime is done, what types of fish are suited to the Ikejime treatment, the difference between Ikejime and Shinkeijime, how you can learn the Ikejime technique and be certified by Andrew's Ike Jime Federation and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this conversation, Doug Behrens, CEO of Catalina Crunch, shares the inspiring story of the brand's inception, rooted in founder Krishna Kaliannan's personal journey with Type 1 Diabetes. The discussion delves into the early success, fast growth, and eventual plateau of the brand that warranted a new approach if they wanted to grow past $75 million. Doug highlights the need for profitability in today's market, which empowers them to grow without the need for outside capital, and explains how they took a fresh look at their products and team to reignite growth – emphasizing the importance of mainstream taste, brand authenticity, and consumer trust as they push toward $200 million this year. We wrap up with Doug sharing his vision for a kinder, more sustainable world through better-for-you snacks.Takeaways:Krishna's journey began with a personal need for better snacks.Catalina Crunch started as a DTC brand but retail unlocked real growth.The brand focuses on snack nostalgia while providing healthier options.Doug emphasizes the importance of appealing to mainstream taste when scaling food products.Transitioning from founder-led organization to a scale-experienced leadership team is crucial.Maintaining authenticity and trust is vital for brand success.Profitability is prioritized over speed of growth in today's market.Consumer preferences are shifting towards healthier, low-sugar, high-fiber, and high-protein options.The company is methodical about product expansion and innovation.Sustainability and community connection are key to a better world.Sound bites:“He realized, holy cow, I can actually scale this.”“They decided to take it to retail and built it to about a $75 million business the end of 2023.”“The keto trend was on its way down and we were positioned as a keto brand.”“Taste is king of everything.”“Retailers are making decisions inside three to six months. You either have an item that performs or it's gone.”“He stays incredibly frugal in everything he does. For example, if you want to spend more marketing, you have to have more sales.”“Being able to build this business profitably without having to raise more and more money is pretty impressive”“You've got to have purpose has to be aligned with consumer values.”“I think a brand that puts people first, pays people fair, safe working conditions, dignity across everything they do is important.”Links:Doug Behrens - https://www.linkedin.com/in/doug-behrens-43bb422/Catalina Crunch - https://us.catalinacrunch.com/Catalina Crunch on Linkedin - https://www.linkedin.com/company/catalina-crunch/Catalina Crunch on Instagram - https://www.instagram.com/catalinacrunch/Catalina Crunch on Facebook - https://www.facebook.com/catalinacrunch……Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioChapters:03:00 The Genesis of Catalina Crunch08:53 Founder Versus Operator15:01 Navigating Product Innovation and Market Trends20:57 The Importance of Authenticity and Trust26:46 Profitability and Sustainable Growth32:56 Future Vision and Market Opportunities38:57 Advice for Aspiring Entrepreneurs44:56 Building a Better World Through BrandsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

David Pearson is the Maison President of Joseph Phelps Vineyards, now part of Moet Hennessy. David first studied fermentation science at UC Davis, but ultimately moved to key positions running Opus One for over 16 years and now legendary Napa winery, Joseph Phelps Vineyards, home of Napa icon Insignia. David answers "The Wine List" and talks about his mind-changing trip to Ardeche in France influencing him to permaculture and regenerative farming, now practiced at Phelps. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Wine List by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy posts up at the Beer Table in Penn Station once more with Noah Levin, this time, with special guest Ryan James Burk from Occam Cider Co. Ryan is a longtime Cider-maker and notable legend in the scene. He shares a bit about his industry beginnings in Chicago, wild fermentation at Virtue, working internationally with Tom Oliver to make the annual "Gold Rush" Cider, joining up with Angry Orchard, and of course, starting Occam Cider Co. on the concept of quality and simplicity. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How is New York City like 19th century Japan? There might be more similarities than you think and Shige Kabashima wants to show them to you. An alumnus of Manhattan's legendary Angel's Share, Shige went on to found ROKC, a beloved ramen and oyster spot in Harlem, and NR, it's spiritual successor on the Upper East Side. He sits down with the band to discuss how food influences his cocktails, drawing inspiration from Japan, and what it's like to close down one iconic bar while simultaneously making plans to open a new one.PLUS, the founder of Maine Beer Co is running for senate and… maybe we don't want the people who run our tap rooms running the country. Greg weighs in on whether or not he feels those skills translate.Follow NR on Instagram at @nr_nycFollow Love Thy Neighbor at @lovethyneighbornycLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Don't forget to click SUBSCRIBE and RATE the show if you can.

In this conversation, Lex Evan ®, founder and CEO of Lexington Bakes, discusses the growth of his brand, focusing on the wildly successful launch of his new chilled oat bars and the strategic decisions made to optimize product offerings for retail. The conversation highlights the brand's commitment to organic ingredients and radical ingredient transparency, the challenges and successes in co-manufacturing, and the importance of maintaining product quality. Lex discusses the recent $1 Million investment round and how that will help unlock the next stage of growth, including new product innovations, scaled manufacturing, and increased marketing efforts. As he grows the brand, Lex plans to remain committed to sustainability and organic ingredients, emphasizing the impact of consumer choices on the planet.Takeaways:Lexington Bakes focuses on luxury baked goods with organic ingredients.The brand emphasizes radical ingredient transparency for consumer empowerment.Oat bars were developed and launched in under three months.The oat bars have significantly less sugar, yet still taste indulgent.Packaging design has evolved to enhance clarity at retail and appeal for social media posting.The brand is optimizing product sizes to drive trial and increase velocities in retail.Lex raised $1 million to enhance marketing and production.Finding the right co-manufacturer was a significant challenge.Maintaining product quality is crucial for brand integrity.Lex's oat bar launch received amazing consumer feedback, retail traction, and a Good Housekeeping Award.A new peanut butter cookie formula increases the protein content.The brand focuses on using organic ingredients for sustainability.A better world means making conscious consumer choices.Sound bites:"We make luxury brownies, cookies, and oat bars from scratch with real organic and air trade ingredients – no naughty ingredients."“The oat bars have 40 % less sugar than our cookies and brownies.”"I got very lucky finding the right co-manufacturer."“We won two good housekeeping best snack awards, one of which is for the oat bar that I developed in three months.”"We sold 30 or 40 units in two hours."“We're going to be more nutrient dense than one of the most prominent protein cookies out there.”“We all have the power to make decisions that positively impact.”Links:Lex Evan on LinkedIn - https://www.linkedin.com/in/lexevan/Lexington Bakes - https://lexingtonbakes.com/Lexington Bakes on LinkedIn - https://www.linkedin.com/company/lexingtonbakesLexington Bakes on Instagram - https://www.instagram.com/lexingtonbakesLexington Bakes on TikTok - https://www.tiktok.com/@lexingtonbakesLexington Bakes on X - https://x.com/lexingtonbakes…Elk Marketing - https://elkhq.com/…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioChapters:03:00 Introduction to Lexington Bakes05:16 The Journey of Oat Bar Development12:51 Consumer Response and Market Strategy18:56 Packaging Evolution and Design Optimization30:41 Bootstrapping and Growth Strategies39:00 Navigating Co-Manufacturing Challenges40:58 Celebrating Wins and Learning from Challenges51:45 Product Innovations and Future Plans57:37 Vision for a Better WorldSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sarela Herrada is the CEO and co-founder of SIMPLi, the leading maker of regenerative organic pantry staples in the US, with products available in over 3,000 stores and on the menus of more than 3,000 restaurants across the country. On this episode of ITS, Sarela explains her food-service first approach to CPG, how her experience in supply chain led her to solve a food systems problem, and what shifts SIMPLi is making as they expand out of the natural channel into more conventional stores.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Nozomi Mori who is the chef/owner of the sushi bar Nozomi Mori https://www.morinozomi.com/ in Los Angeles, which opened in 2024. She got into the world of sushi in 2017, only 8 years ago, and her sushi bar already earned notable accolades, such as a Michelin star and was included in the New York Times' 50 best restaurant list in 2025. In this episode, we will discuss why Nozomi decided to become a sushi chef, how she studied sushi-making in the U.S., how she had conquered challenges being a woman in the traditionally male-dominant sushi industry, her advice to aspiring sushi chefs, and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In the season premiere of The Build: Ramen by Ra, Chef Rasheeda Purdie takes us back to where it all began, her early days slinging soulful bowls of ramen at pop-ups across New York City. Now, she's stepping into her next chapter: expanding Ramen by Ra from a beloved small-batch concept into a full-scale restaurant rooted in community, creativity, and courage.Alongside hosts Alex McCrery and Jenny Goodman, co-founders of TILIT, Rasheeda shares the story of how her Asa-Ramen roots shaped her vision for modern New York hospitality. The episode dives deep into the emotional leap from chef to founder, the realities of growth, and what it takes to build something that's truly your own.Presented by Square and produced in partnership with Heritage Radio Network, this episode is a must-listen for food lovers, entrepreneurs, and anyone curious about what it really takes to grow a restaurant dream in New York City. Learn more and sign up for a special bonus episode at square.com/thebuild.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

22 years ago the minds behind Dale's pioneered good beer in a can. Today they're taking it one step further and serving those cans with a side of Jorts! Aaron Baker and Evan Butteris from Dale's sit down with Greg and Damon to talk about educating drinkers that IPAs can in fact come in cans, why denim just felt like the right brand move, and what they're doing with the US curling team. They also talk about the current state of microbrewing, and what to make of the last few years of lower sales and brewery closures.PLUS is an orderly single file line at a bar a bad thing and why is the answer yes? Greg has a theory about why we built the chaos that way.Follow Dale's on Instagram at @drinkdalesBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Don't forget to click SUBSCRIBE and RATE the show if you can.