Podcasts about Heritage Radio Network

Greg and Sother are live on the red carpet at Bartending's Biggest Night! They speak to the winners of the 2026 Tales of the Cocktail Spirited Awards, including Amanda Gunderson and Travis Nass who took home Best Bar Mentor for their work with Another Round Another Rally, the team from Allegory in Washington, DC fresh off their win for World's Best Cocktail Menu, Moe Aljaff from schmuck which snagged the plate for Best New U.S. Cocktail Bar, and the inimitable David Wondrich after he was honored with the Helen David Lifetime Achievement Award.PLUS Charlotte's back to reflect on her time as a judge for the Spirited Awards, and she shares a life hack she wishes more people knew: that you can just nominate yourself!Follow Tales of the Cocktail at @tales_of_the_cocktailLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.PodcastLearn more about Luxardo at luxardousa.comCheck 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.

Next week David Muhs is going to open his cocktail bar Monkey Thief for the third time. He sits down with Greg and Sother to talk about the different incarnations of his concept, what he's learned by opening the same bar three times in Hell's Kitchen, and how the bar has been refined in the process. They also discuss the other concepts on that same street corner, including Rita's a taco and margarita joint, Same Same Wine Bar and Sama Za, a pizza place that manages to pull of 90s nostalgia in a non-cringe way.PLUS Greg and Sother are safely returned from Tales! They talk about what they saw, what they learned, why their voices sound like late-stage Johnny Cash, and what sparked them at this year's festival.Follow David at @muhsmanFollow Monkey Thief at @monkeythiefbarFollow Sama ‘Za at @samaza_nycFollow Same Same at @samesamewinebarLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.PodcastLearn more about Luxardo at luxardousa.comCheck 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.

Jennifer Barney is the founder of Barney Butter, author of the newsletter The Business of Food, and an advisor on food manufacturing and agricultural innovation. On this episode of ITS, Jennifer and Ali talk about the CPG system. what she's optimistic about, and how founders need to understand the economics of what they're building. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Les Szabo discusses the Purpose Pledge, a holistic framework for companies aiming to operate with integrity and in alignment with their higher purpose. He discusses why the Purpose Pledge was created, how they decided to focus on companies working in food and agriculture, and how they settled on their 10 commitments. The conversation highlights the need for shared standards, systems of support, and collaboration to drive systemic change in business practices. Tune in to hear how Les and the team plan to scale the pledge in the future, and how your brand can join the movement.Key topicsPurpose Pledge framework and commitmentsImportance of shared standards and transparencyRole of support systems and catalystsFocus on food and agriculture impactBalancing ambition with realism in sustainability goalsCollaborative supply chain transformationMeasuring progress and accountabilityIndustry-specific challenges and opportunitiesSound bites“Well-intentioned companies highlight where they perform well, but at the same time they ignore parts of the system.”“Our idea is that we have to have a common framework that's a true operational definition of purpose across 10 commitments.”“How are you honoring and serving all of your stakeholders? We we use this term ‘right relationship', which originates from spiritual and wisdom traditions, and it means to be in integrity with somebody and where it's a true kind of reciprocal relationship.”"The industrial food system is one of the most powerful forces shaping climate change, public health, and social in inequality, often in in ways we fail to see.”“The goal is to have all commitments achieved within that nine-year period. Anybody can go to the site and and it makes those commitments very visible and easy to track.”Chapters00:00 Introduction to Purpose Pledge and Dr. Bronner's04:55 Defining Purpose and the Need for a Common Framework10:00 Focus on Food and Agriculture: The Rationale14:46 The Ten Commitments of Purpose Pledge20:12 Commitment Achievement and Continuous Improvement25:14 Collaboration and Community in Purpose Pledge32:16 Challenges in Launching the Purpose Pledge35:42 Understanding Living Wage and Its Implications39:20 Navigating the Application Process for Companies46:18 Eligibility and Commitment Areas for Companies50:23 Expanding the Purpose Pledge Beyond Food and Agriculture54:23 Purpose Pledge vs. Giving Pledge: A Comparative Insight01:02:22 Envisioning a Better World Through Right RelationshipsLinksLes Szabo on LinkedIn - https://www.linkedin.com/in/les-szabo-5a214314/Purpose Pledge - https://purposepledge.orgPurpose Pledge on LinkedIn - https://www.linkedin.com/company/purposepledge/Purpose Pledge Commitments PDF - https://www.purposepledge.org/s/Purpose-Pledge-10-Commitments-Full-Details-July-2026.pdf…LinkedIn post on the Giving Pledge article by Inc.- https://www.linkedin.com/posts/activity-7470679564374175744-BHM_/LinkedIn post on the Purpose Pledge article by Inc. - https://www.linkedin.com/posts/activity-7470131248229810177-WTLs/…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_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join us as Dr. Jeffrey Burke, a pioneer in the natural products industry with over 47 years of experience, shares his insights on the evolution of the industry, the power of plants, the beauty of supplements, the importance of regenerative agriculture, and how storytelling can inspire change. Discover practical advice and inspiration for health, sustainability, and building a better world.Key topicsEvolution of the natural products industry over 47 yearsDr Jeffrey Burke's journey into health, medicine, radio, podcasting, and moreWhy you should take supplements, even if you have a healthy dietThe regenerative movement and soil healthThe power of storytelling in inspiring changeSound bites“I did it because I wanted to be on the side where I could help to teach people an easier way to survive our lives in a healthier manner.”“I was barely even 20 and I was working with Dr. Earl Mindell and he had a radio show. He handed me my first microphone and I just never gave it back.”“A lot of people now look at things saying, you know, when I want to go organic, I want to start putting some good things in my system, and I think the same thing you're going to start seeing with regenerative.”“I think we need to takes supplement because there's things way past the soil that affect our health every day, including air quality, pollution, stress, lack of sleep, obesity, etc that are already wearing tearing on our health from top to bottom.”“We were so focused on the not using chemicals, we did absolutely nothing for our soil. Now we have this regenerative movement where we are actually doing things to rebuild the soil.”"Don't be embarrassed. Embrace your craziness. Embrace your mistakes because there is no such thing as perfection."Chapters03:00 Introduction to Jeffrey Burke and His Journey06:04 The Evolution of the Natural Products Industry08:57 Transition from Radio to Podcasting12:00 The Importance of Education in Health15:03 The Role of Supplements in Modern Health17:52 The Impact of Regenerative Agriculture20:53 Challenges Facing the Natural Products Industry24:01 The Future of Health and Nutrition26:48 Conclusion and Final Thoughts37:36 Investing in Sustainable Agriculture39:10 The Role of People in Change42:41 The Power of Storytelling49:37 Embracing Vulnerability53:41 Finding Hope in Challenges01:08:14 Learning from Industry IconsLinksDr. Jeffrey Burke & The Honest Health Podcast - https://www.drjeffreyburke.com/Dr. Jeffrey Burke on LinkedIn - https://www.linkedin.com/in/dr-jeffrey-burke-86421931/Honest Health on Apple Podcasts - https://podcasts.apple.com/us/podcast/honest-health-with-jeffrey-burke/id1825645948Honest Health on Spotify - https://open.spotify.com/show/3yMUkj5JbDfRPSLSuW8KKrHonest Health on YouTube - https://www.youtube.com/@honesthealthwithJeffreyBurke…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_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Greg and Sother are back in the pool at Tales of the Cocktail 2026! On Day Four they're joined by Shawn Lickliter and Vay Su, the owners of Vandell in Los Angeles which is up for best new cocktail bar at this year's Spirited Awards. They discuss what makes Los Angeles different from New York City, their approach to inventing drinks (and when you cease tweaking a classic and start inventing something new) and what the incredible success of their bar has meant to them and their team. Then everyone gets a poolside spritz delivery, courtesy of Luxardo.PLUS Charlotte returns to talk about her career in the industry, going from bartender to brand rep to her current position at Tales, and what she's looking forward to in the hospitality industry.Follow Shawn at @shawninvertaFollow Vay at @bearandstoneFollow Vandell at @vandell.losangelesFollow Luxardo at @luxardousaLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.PodcastLearn more about Luxardo at luxardousa.comCheck 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 and Sother are back in the pool at Tales of the Cocktail 2026! On Day Three they tough out tropical storm Bertha with Kate Gerwin, the owner of Albuqurque's Happy Accidents and a Top Four Finalist for Best US Bar Mentor. Kate walks through her philosophy of bar mentorship, how her feelings on being a mentor have evolved over the years, and what it's like to go from bartender to bar owner. Plus, she teases her new concept Bad Apple over some delicious apple brandy from Laird'sPLUS, Charlotte Voisey joins Greg and Sother to talk about the good work Tales of the Cocktail Foundation does behind the scenes.Follow Kate at @alchemistkateFollow Happy Accidents at @happyaccidentsbarFollow Laird's at @lairdsapplejackLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.PodcastLearn more about Laird's at lairdandcompany.comCheck 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.

Rachel Moore is a partner at Goldilocks, and has advised brands from Brami and Laoban to Perfect Bar and Back to Nature. More recently, she and the Goldilocks team launched Plainspeak, a wellness brand designed specifically for women navigating midlife. On this episode of ITS, Rachel and Ali discuss the real meaning of brand positioning and why, done well. it's the filter for every other decision you make.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Greg and Sother are back in the pool at Tales of the Cocktail 2026! On Day Two they sit down with Taln Rojanavanich from Bar Us in Bangkok. Talk is up for three awards at this year's spirited awards including Best Cocktail Menu, Best International Bar Team and Best International Cocktail Bar, presented by Gruppo Montenegro. They discuss the bar scene in Thailand, her approach to designing one of the best bars in the world, and what it feels like representing Asia at Tales of the Cocktail. And as a bonus, expect a lot of talk about Thai Street Food.PLUS, Charlotte Voisey joins Greg and Sother to talk about this year's festival and how its theme, Spark, is inspiring her to inspire others.Follow Taln at @talnFollow Bar Us at @bar.us.bkkLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.PodcastLearn more about Gruppo Montenegro at gruppomontenegro.comCheck 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 and Sother are back in the pool at Tales of the Cocktail 2026! For the first day of Tales they're joined by Libby Lingua from Highball in Phoenix, who's a Spirited Award top four finalist for Best US Bartender, presented by Brown-Forman. Libby discusses the down-to-earth approach to bartending she's cultivated at Highball (including a pony beer and hotdog combo) her time at Century Grand and its legacy of experiential bars, and how she deals with being recognized by the Tales of the Cocktail Foundation as one of the best bartenders in the country.PLUS, Charlotte Voisey joins Greg and Sother to discuss her career working with the TotC foundation in New Orleans, and the Tuesday seminar that lights a spark in her.Follow Libby at @oolalibbyFollow Highball at @highballphxLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycallianceLearn more about Old Forester and Brown-Forman at brown-forman.comCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkoutSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy connects with June Russell (Director, Glynwood Grains and Staples program), Brigid Meints (Barley Breeder at Oregon State University), and Lane Selman ( Professor of Practice at Oregon State University, Founder of the Culinary Breeding Network). The crew come together to discuss the Naked Barley Project, the Variety Showcase, regional grains, barley's place in history, Mendelian genetics, and much more!Further information about the Variety Showcase:Variety ShowcaseAugust 30th , 2026at the Glynwood Center for Regional Food and FarmingCold Spring, New York3-7pmPURPOSEThis public event is designed to build community among plant breeders, seed growers, farmers, chefs, bakers, distillers, retailers, and consumers interested in the local food system. Attendees have the unique experience to taste new and in-development vegetable, fruit, and grain cultivars. We will engage in conversation, share opinions, and take part in breaking down the walls between eaters and breeders. More about VSPlant breeders and researchers from our various research projects from across the country, (mostly university plant research and breeding programs such as Cornell, U. Vermont, U. Wisconsin) will have tables featuring different kinds of wheat, barley, rye, buckwheat, oats, corn, beans etc. Many of our baker partners will be there, such as Signal Fire, Brooklyn Granary & Mill, Mel the Bakery and She Wolf. There will also be all kinds of vegetables such as radicchio, peppers, tomatoes and something called greasy beans! Everything featured is a research or new to market variety bred for flavor or other culinary qualities. Other names that may be familiar to folks who will be here, Alex Raij, Evan Hanczor, Mona Talbot, Mike Anthony, Suzy Cupps and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A lot's changed since Tommy Tardie opened the Flatiron Room in 2012. New York is different, guests are different… and Tommy's expanded the business from a whiskey bar to an award-winning restaurant and jazz club, as well as to a second New York location and a third one coming soon in Miami. Tommy talks about lessons from the last decade and a half, including what he's learned from amassing a massive whiskey collection, what being a type-A creative means for you as a business owner, and how a career in advertising prepared him for life as a bar owner.PLUS it's Tales of the Cocktail time baby! Greg and Sother are going to be at the festival all next week poolcasting, so tune in for daily updates and more than a few drinks.Follow Tommy at @tommytardieFollow the bars at @theflatironroom_nomad, @theflatironroom_murrayhill and @theflatironroom_miamiLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Christopher Gergen shares how his goal of bringing more capital to systems change led him to supporting the regenerative movement in his role as the CEO of the Regenerative Organic Alliance. We talk about the growth of the movement, including the increase in consumer awareness and the in the number of certified brands, as well as all the new data on the benefits of regenerative agriculture. Chris shares how Regenerative Organic Certified® is different from other regenerative certifications, including their role as a Catalyst Partner in the Purpose Pledge. The conversation then shifts into the biggest barriers to growth that the regenerative movement is facing right now, like consumer confusion, lack of a common standard, the cost of farmer's transitioning, and the cost of regenerative products. We then wrap up with Christopher sharing advice, his favorite regenerative snacks, and what a better world means to him. Key TopicsChristopher Gergen's journey to becoming the CEO of the Regenerative Organic AllianceThe growth of the regenerative movementRegenerative organic certification, and how it's different from other standardsConsumer demand and market trends for regenerative productsData that's proving the value of a regenerative food system and products Strategies for scaling regenerative agriculture and overcoming barriersAdvice for others wanting to pursue passion and joy in their life and careerSound bites“Regenerative organic certification is based on the foundation of organic, and it has three additional pillars of soil health, social fairness, and animal welfare.”“We're almost at 400 ROC® licensees. So within 18 months, we've gone almost double the number, bringing more ROC® products to shelf, which is super exciting!”“Customers are finding ROC® because now it's in almost every category.”“When you have side-by-side comparison, you can just taste the difference in how much more complex the ROC® wine is to the conventional alternative.”“We'd like to be able to go from 22 million acres of regenerative organic certified land to at least 30 million acres in the next three and a half years.”“More consumer awareness, more retail engagement, more brand adoption. And you've got more demand, more supply, more impact, more demand. And therein lies the flywheel, right?”“I ended up co-authoring a book called Life Entrepreneurs that looks at how people have been able to create meaningful impact in the world and meaningful lives for themselves.”“Figure out a way that you can connect your strengths and your passions and go after something that you feel like you can dedicate a lot of time and energy into, but don't lose sight of how you can also create a joyful, meaningful, loving life for yourself.Chapters03:00 Introduction to Regenerative Organic Alliance05:54 Christopher Gergen's Background and Vision08:48 The Growth of Regenerative Organic Certification11:56 Consumer Demand and Market Trends14:45 Nutritional Benefits and Flavor of Regenerative Organic Products17:59 Understanding Regenerative vs. Organic Standards21:03 The Future of Regenerative Organic Agriculture38:41 Supporting Farmers in Transition45:29 The Purpose Pledge and Supply Chain Integrity46:05 Driving Demand for Regenerative Organic Products55:37 Barriers to Transitioning to Regenerative Practices01:04:11 Vision for a Better WorldLinks Christopher Gergen on LinkedIn - https://www.linkedin.com/in/christophergergen/Regenerative Organic Alliance & Certification - https://regenorganic.org/Regenerative Organic Alliance on LinkedIn - https://www.linkedin.com/company/regenerative-organic-allianceRegenerative Organic Alliance on Facebook - https://www.facebook.com/regenerativeorganicRegenerative Organic Alliance on Instagram - https://www.instagram.com/regenerativeorganicRegenerative Organic Alliance on YouTube - https://www.youtube.com/c/regenerativeorganicalliance…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_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

Jimmy speaks with Max Finnance of Max Beverage Consulting and James Tai (Beer Sessions frequent wingman and self-proclaimed "Bar fly"). Max fills us in on his super interesting background as a Nuclear Electrician for submarines in the US Navy, realizing his passion for beer and following a new path, working for Captain Lawrence Brewery and Sixpoint, and sharing his vast expertise in the business.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How do you follow up one of the most acclaimed modern classic cocktail books of all time? By writing a modern book about classic cocktails, naturally. Toby Maloney and Emma Janzen sit down to talk about their new book “The Classic Cocktail Sessions” which Toby almost considers a prequel to their first collaboration “The Bartender's Manifesto.” They talk about their creative process (including who's a stricter editor), how the hospitality industry has changed since their first book, and why underrated drinks like the Hurricane and the White Russian deserve more respect than they get.PLUS, Greg's running a promotion! Post a pic of yourself with a fresh bottle from Workhorse Rye or Modern Ancient Spirits AND Violet Crown Spirits, tag him and the podcast, and he'll send you a free bottle of Quiote Imports Agave Nectar.Follow Emma at @emmajanzenFollow Toby at @tobycocktailFollow the book at @theclassiccocktailsessionsLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.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 Genki Ito, who founded the unique online sake shop Tippsy Sake in 2018. He joined us in Episode #254 in February 2022 and discussed its innovative concept. Tippsy Sake's business has grown successfully, alongside a community of sake lovers, and in May 2026, Genki renamed it Palate Project https://palateproject.co/ to reflect the company's new mission to make sake more accessible to American consumers. In this episode, we will discuss what exactly Genki's new mission at Palate Project is, how it could change the distribution of Japanese sake in the U.S., why it can help traditional family-owned small sake breweries as well as American consumers and much, much more!!! Tipssy Sake, Palate Project, Japanese sake, Japanese food, Japanese culture, Genki Ito, vertically integrated Japanese sake distribution Social Handles: IG palateproject.sakeFB https://www.facebook.com/palateproject.sake/YouTube https://www.youtube.com/@palateprojectsake X https://x.com/palateprojectSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of In the Sauce, Ali and Jess Haghani, CEO of Lucille Health, talk about building for an aging population, earning the trust of older consumers, and what it takes to reinvent a category that has barely changed in decades.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosts: Seth Kroeck, Holli Cederholm Common Ground Radio is an hour-long discussion of local food and organic agriculture with people here in the state of Maine and beyond. This month: For 50 years, MOFGA's Common Ground Country Fair has been a gathering place for a movement rooted in organic agriculture, food justice, environmental stewardship, and the belief that communities can build healthier futures together. One of the most visible and enduring expressions of that movement has been the Fair's posters. In this month's episode of Common Ground Radio, we're honoring this legacy with a special two-part conversation about art and agriculture, and an exhibition of all 50 Fair posters, called 50 Years of Common Ground. Join us to hear from Amy Hausmann, director of the Maine Arts Commission; Mary Weitzman, membership and development director of MOFGA; and Brenda McGuinness, the 2026 poster artist. Guest/s: Amy Hausmann, director of the Maine Arts Commission Mary Weitzman, membership and development director of MOFGA Brenda McGuinness, artist FMI- Common Ground Country Fair — www.mofga.org/about-the-fair/ Common Ground Country Fair poster archive — www.mofga.org/common-ground-country-fair-old-posters/ “Fifty Years of Common Ground” exhibition catalog — store.mofga.org/products/fifty-years-of-common-ground 50 Years of Common Ground exhibition in Augusta — www.mofga.org/event-calendar/50-years-of-common-ground/ 50 Years of Common Ground exhibition in Waterville — www.mofga.org/event-calendar/50-years-of-common-ground-waterville/ Meet the poster artist — www.mofga.org/stories/community/2026-common-ground-country-fair-poster-artist/ About the hosts: Sarah Alexander is the executive director of the Maine Organic Farmers and Gardeners Association (MOFGA), where she advocates for organic agriculture, a healthy environment, local food production, and thriving communities. Sarah has worked on issues related to food sovereignty, clean energy, public water systems, genetic engineering, and local food security. Her background is in community organizing, strategic campaigning, and legislative campaigns, having previously worked with Food & Water Watch, Green Corps, the White Earth Land Recovery Project, Shepherd's Corner Farm, and the American Community Gardening Association. Holli Cederholm has been involved in organic agriculture since 2005 when she first apprenticed on a small farm. She has since worked on organic farms in Maine, Vermont, Connecticut, Scotland, and Italy, and founded her own small farm focused on celebrating open-pollinated and heirloom vegetables. Previously, she managed a national nonprofit dedicated to organic seed growers; hosted “The Farm Report” on Heritage Radio Network; and contributed to The Maine Organic Farmer & Gardener, which she now edits in her role as content creator and editor at MOFGA. Seth Kroeck is an organic grower at Crystal Spring Farm in Brunswick, Maine. Seth is an active member of the Organic Farmers Association, Real Organic Project, and the Maine Grain Alliance, and is committed to supporting and building regional food systems. He serves on the board of the Maine Organic Farmers and Gardeners Association (MOFGA). Ivonne Vazquez is passionate about native plants, pollinators, DIY, sustainability, the environment, and sharing gardening knowledge. She is a Licensed Registered Maine Guide/Recreation, Basic Gardening Instructor at Bangor (Maine) Adult Ed, and native plant nursery grower/owner at Bas Rouge Farm & Forge in Orono, Maine. Ivonne sits on the boards of the Maine Organic Farmers and Gardeners Association (MOFGA), the Maine School Garden Network, and Fedco Seeds. The post Common Ground Radio 7/9/26: 50 Years of Common Ground first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

Evan Harrison shares his journey from working in radio, digital media, and live events to becoming the CEO of Kiss The Ground, a leading nonprofit championing Regeneration and healthy soil as a solution for human and planetary health. We talk about the organization's innovative content strategies, like their three feature-length documentary films, mini docs, 5 with a Farmer reels, 11 with Evan series, shopping guides, and the brand collaborations that help them reach new audiences. Then we dive into the $500,000 in farmer grants they awarded last year and their new research that shows consumer understanding of regenerative agriculture has increased threefold in just 3 years! We wrap up with some fun personal questions, and Evan shares his vision for a better world.Key TopicsEvan Harrison's career transition from media to environmental activismThe success of Kiss the Ground films and content strategy$500,000 in farmer grants and their impact on land regenerationThe threefold growth in consumer understanding of regenerative agricultureHow $100 is the sweet spot for community donations and how they put that money to workPartnerships with brands and community engagementRising awareness and understanding of regenerative agriculture Sound Bites“In the early days of the internet, I was the writer, the producer, held the video camera, did the edit – the whole thing. So content creation from the ground up.”“I'd never heard of regenerative farming. So it was really my daughter that kind of tuned me into it.” “In this instance, the farmer is really the artist, the farmer is the rock star.”“The film that was named after our work, Kiss The Ground, absolutely put our organization on the map.”“We need to meet people where they're at. We need a content approach that can bring new people into the conversation instead of arguing about the details.”“There are now 200 regenerative products on shelves ranging from Costco to independent retailers across the country.”“The $500,000 in grants went across 212 farms, and when we look at their acreage that's being converted very conservatively, it's 73,000 acres."“Your $100 donation will help transition more than 10 acres of land.”“Our inspirational storytelling that reached 20 million people last year and engaged 5 million by engaged.”"Wherever you are, that's the place to be.”Chapters03:00 Introduction to Kiss the Ground and Evan Harrison09:00 Evan's Journey from Media to Regenerative Agriculture15:06 The Impact of the Kiss the Ground Film20:50 Content Strategy and Audience Engagement27:12 Supporting Farmers: Grants and Community Engagement38:40 Momentum in Regenerative Agriculture42:43 Partnerships Driving Change47:27 Innovative Fundraising Strategies50:49 Personal Reflections and Advice54:35 Creating a Better WorldLinksEvan Harrison on LinkedIn - https://www.linkedin.com/in/evanharrison/Kiss The Ground - https://kisstheground.com/Kiss The Ground on LinkedIn - https://www.linkedin.com/company/kisstheground/Kiss The Ground on Instagram - https://www.instagram.com/kisstheground/Kiss The Ground on Facebook - https://www.facebook.com/kissthegroundCA/ Kiss The Ground on X - https://x.com/kissthegroundCAKiss The Ground on YouTube - https://www.youtube.com/kisstheground…Kiss The Ground 2026 Research: https://kisstheground.com/kiss-the-ground-research-2026/Forbes Article: Regen Grows 3X in 3 Years -https://www.forbes.com/sites/andrewwatman/2026/06/18/new-kiss-the-ground-research-consumer-understanding-of-regenerative-agriculture-triples-in-past-three-years/…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_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy hauls North to Sacred Profane Brewing in Biddeford, Maine, to meet with Woody Mott (Tributary Brewing) and Brienne Allen (Sacred Profane Brewing). In this episode, we learn about Brienne and Woody's first encounter, Woody's ascension in Tributary, the lack of government support for small businesses in Biddeford, Czech beer, experimenting with PH levels, and a deep dive into the science of it all. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Speakeasy is off this week BUT we have a special announcement. This show is an official media partner of Tales of the Cocktail 2026. Tune in for live updates from the festival and in the meantime enjoy this classic episode from Club Bardo in Savannah, Georgia.LINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Amy Guittard is the CMO of Guittard Chocolate Company, the oldest continuously family-owned chocolate company in the United States. On this episode of ITS, Ali and Amy talk about keeping a heritage brand nimble, and how chocolate represents the intersection of agriculture, manufacturing, and consumer products.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Adam Hiner, CEO of Pacha, shares insights on product innovation, sustainable practices, and the journey of building a healthy and regenerative food brand. We talk about the happy accidents and consumer feedback that lead to making new and better products, like their new gluten-free, sourdough buckwheat tortillas! Adam then shares why Pacha joined the Purpose Pledge, the challenges of building a CPG brand (like cashflow), the benefits of self-manufacturing, and why passion is essential for success in this industry. Tune in to get advice from a leader who's built multiple successful brands while leading with integrity.Key topicsProduct innovation driven by consumer insights and feedbackStrategic experimentation with new productsThe benefits of self manufacturingPurpose-driven business and sustainability commitmentsPurpose Pledge, what it means, and how it worksThe importance of focusing on core SKUs and honing recipesProfitability and cash flow challengesThe importance of passion for successInner peace to bring about world peaceSound bites“I pulled a batch of crackers out of the oven and they were floppy like little tortillas. Then I started experimenting with tortillas and just said, yeah, the market really needs a better tortilla right now.”“We had our buckwheat buns, but we rebranded them as English muffins because all of our customers were saying, hey, this isn't a bun, this is an English muffin.”"Our bread tastes like real bread. It doesn't taste like this thing that was modified to try to imitate the texture of white bread.““We've always had a plan to do something more than just be a company that's making money.”“When we saw Purpose Pledge coming forward, felt like it felt like an opportunity to do something that felt maybe more impactful and less just numbers driven.”“It's nice to have really great mentors who have been doing it and have done it before.”“We were really grateful for our DTC channel because we've had so much direct feedback from customers, which we wouldn't have had with just being a retail brand.”“One of the biggest challenges is just financing the company, you know, just keeping the lights on. 30%-50% of my job is just keeping cash coming in.”“Sometimes adding more SKUs does generate more revenue immediately, like if Whole Foods puts out six SKUs versus four, but the trade off is the velocity of all the SKUs is now lower.”“Peace really does start within us and maybe the most impactful thing we can do is to just like to start here and have and find peace with ourselves.”Chapters03:00 Introduction to Pacha and Product Evolution05:57 Innovative Product Development and Consumer Feedback09:08 Special Releases and Creative Experimentation11:59 Joining the Purpose Pledge: A Commitment to Impact14:59 Understanding the Purpose Pledge's Roadmap and Commitments18:00 Customer Insights: What Consumers Love About Pacha's Products34:31 The Benefits of Fermentation and Buckwheat37:07 The Challenges of Regenerative Agriculture40:02 Navigating the Food Industry: Profitability and Challenges46:00 The Importance of Focus in Product Development52:59 Personal Insights and Recommendations for a Better WorldLinksAdam Hiner on LinkedIn - https://linkedin.com/in/adamhinerPacha - https://pachabread.comPacha on LinkedIn - https://www.linkedin.com/company/live-pacha/Pacha on Pinterest - https://www.pinterest.com/live_pacha/Pacha on TikTok - https://www.tiktok.com/@livepachaPacha on Instagram - https://www.instagram.com/livepacha…Purpose Pledge - https://purposepledge.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_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chanya Punyakumpol, co-founder of Taan Thai, shares how a personal frustration when cooking Thai food at home sparked the creation of her brand. Instead of tracking down obscure Thai ingredients only to throw most of them away after one dish, she created perfectly portioned meal kits that contain exactly what you need, eliminating food waste without sacrificing authenticity.She talks about sourcing real Thai ingredients directly from Thailand and building close relationships with local farms and factories near her production facilities. Chanya also reflects on the growing wave of ethnic foods making their way into mainstream retail, and what it means for communities to see their cuisines represented on grocery store shelves. She wraps up by reflecting on how Naturally Network is a rare space where founders can be honest about their struggles, trade hard-won tips, and remind each other that they're doing better than they think.TakeawaysTaan Thai was born out of Chanya's frustration with the wasteful experience of cooking Thai food at home in the US.Each kit is precisely portioned for one cooking session with no leftovers ingredients or food waste.Thai holy basil — the essential ingredient in Pad Kra Pao — is seasonal and hard to find in the US, so Chanya sources it directly from Thailand and air dries it to preserve its authentic aroma.The brand sources ingredients from local farms in Thailand and works with certified production facilities, creating a trickle-down economic benefit for local farming communities.Chanya sees the rise of ethnic foods in mainstream retail as one of the most meaningful trends in the CPG industry, both for accessibility and cultural representation.Sound Bites"I don't want to throw the leftover coconut milk or leftover lemongrass that I didn't finish and create more food waste.""A lot of restaurants don't use Thai holy basil leaves. They use Italian basil or Thai basil, which is completely different.""We create a trickle-down economy that helps people locally actually get a part of the value we're creating.""I see a lot of different ethnic food coming out and becoming available more in this market. I like it because I get to try different cultures, get to try different kinds of food I've never tried before.""When you get to talk to people who are in the same space as you and being honest about it, we're like, oh, we also struggle on that."Links:Chanya LinkedIn - https://www.linkedin.com/in/chanya-punyakumpol-110602347/Taan Thai - https://taanthaifood.com/Taan Thai on Facebook - https://www.facebook.com/taanthaifoodTaan Thai on Instagram - https://www.instagram.com/taanthaifood/Than Thai on YouTube - https://www.youtube.com/@taanthaifood…Naturally Network: www.naturallynetwork.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_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What is the role of philanthropy, business, and government in creating long-term impact? Kate Williams, CEO of 1% for the Planet, joins us to explores why “either/or” thinking can limit progress, and why the most effective solutions often come from a both/and approach. We talk about how nonprofits are pioneering solutions to problems before there's a marketplace, how the billionaires bailing on The Giving Pledge are missing the bigger picture, and how the new wave of businesses are deciding that profitability and positive impact can go work together. Kate then tells us about 1% for the Planet, how the membership works, and how the members are giving back and reaping the rewards. Tune in as we discuss how money, power, and responsibility shape the future.Key TopicsThe role of philanthropy in society todayHow philanthropy differs from government actionWhy nonprofits often address problems outside the marketplaceThe “false dichotomy” between investing in businesses and funding nonprofitsThe Giving Pledge and why those bailing on the pledge are missing the bigger pictureWhy nonprofits are often unfairly judged on efficiency and overheadHow business, nonprofits, and government can work together for long-term impactHow 1% for the Planet operates and why its model mattersThe organization's expanded definition of environmental givingThe connection between climate change, systems thinking, and cooperative actionSound Bites“One of the challenges with businesses giving back is that they have to focus on quarterly and yearly financials, not decades or centuries, which are more often the timescale of impact.“Nonprofits are more willing to get in and do a multi-stakeholder ,long-term approach that focuses on global impact and not just any one entity's challenges.”“In an ideal world, we have both businesses and nonprofits working together either directly or indirectly, and all the systems are oriented towards a thriving future.”“I think the problem with where The Giving Pledge bailers is that they made it into a false dichotomy by saying they're going to exclude nonprofits to focus on businesses because they think businesses are the ones that build our future.”“Nonprofits are not a nice to have. They play a really critical role in addressing those things for which there is not a marketplace.”“Nonprofits sometimes appear to be held to a higher standard with weird expectations that they can somehow deliver results without paying their staff or having resources to buy computers or whatever the tools of the job are.”“MacKenzie Scott is a great example. She's done her homework, has made some really sizable unrestricted grants, meaning she's trusting those organizations to allocate the resources where they can to have the greatest impact.”“Our amazing members at 1% for the Planet donate 1% of their annual revenues to environmental partners. So they're taking these market-driven resources and placing it in the nonprofit marketplace.”“We're not creating a false dichotomy between the business succeeding in the marketplace and the business contributing to positive outcomes for the future. It's the business saying they go together.”Chapters03:00 Intro and Kate Williams introduction04:04 What philanthropy is for05:14 Philanthropy vs. government06:36 What “outside the marketplace” means08:30 Why time horizons matter09:39 Nonprofits as innovators in complex systems10:53 Why business and nonprofit can both matter12:18 The Giving Pledge and why some are “bailing”17:19 Nonprofit overhead, efficiency, and unfair standards21:01 Trusting nonprofits with unrestricted giving23:34 The role of corporations and impact-driven businesses25:33 How businesses can use capitalism differently31:20 Self-funding impact through mission-driven business models34:29 Why extractive models are a problem35:29 How 1% for the Planet works37:34 1% of revenue vs. 1% of profit39:29 Defining “planet” in the network40:06 Expanded impact areas at 1% for the Planet44:37 Individual vs. corporate participation45:18 Where the network is thriving right now48:06 Challenges and opportunities for nonprofits52:13 The wicked problem of climate change54:13 Advice for following a similar path55:33 Finding your own path with self-awareness56:41 Ikigai framework for purpose58:24 Snack and book recommendations60:03 Who to interview next61:12 What a better world meansLinksKate Williams on LinkedIn - https://www.linkedin.com/in/katewilliams871% for the Planet - https://www.onepercentfortheplanet.org/1% for the Planet on LinkedIn - https://www.linkedin.com/company/one-percent-for-the-planet/1% for the Planet on Instagram - https://www.instagram.com/1percentftp1% for the Planet on Vimeo - https://vimeo.com/onepercent1% for the Planet on YouTube - https://www.youtube.com/channel/UCt7Vb_t-ATwvYHTqs4Q2frQ…The Giving Pledge - https://www.givingpledge.org/The Purpose Pledge - https://purposepledge.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_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy travels down to Williamsburg, Brooklyn, to meet with Spencer Schnorbus, Lead Brewer at Talea Beer. In this episode, we learn about Spencer's start in Southern California, creating George Washington's original homebrew recipe in collaboration with the New York Public Library, the reason for heavy molasses usage in the 1700's, and Talea's other core beers. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What's harder than building out and opening a new cocktail bar in Williamsburg Brooklyn? Building out and opening a new dance floor underneath the bar you just opened. That's the task Patty Dennison & Ally Marrone set for themselves when they opened up Kinda Nice and Shenanigans earlier this year and in the next few months respectively. They sit down and talk about the buildout, what makes their partnership special and unique, and why they think the high/dive concept in bars has captured so many hearts and minds (and awards) over the last few years.PLUS, does it seem like those touchscreen soda machines are everywhere these days? Greg does a shallow deep dive into the history and mechanics of the coca-cola freestyle machine, including how they might be introducing dairy next, and how the answer to “are these things mining my data?” is exactly what you'd expect.Follow Kinda Nice at @kindanicebkFollow Ally at @alpal_625Follow Patty at @pineapple_pattLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.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, we chat with Ben McKean, founder and CEO of Hungryroot, about pivoting from a CPG brand into a massive, AI-driven grocery platform. We explore how reducing consumer decision fatigue and managing owned inventory fueled their success, while Ben shares insider data on real-time household consumption patterns and what it takes for emerging brands to thrive on the platform.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy speaks with JP Houchens and Emily Richard of Simple Brewing Company in NYC. Both are worker/owners but Emily handles lead sales and the taproom while JP does lead brewing and production. The entrepreneurs share how they utilize "old world brewing techniques", using almost all raw materials from New York State, moving all their equipment from Long Island to Brooklyn, the process of creating their first beer- Zen Mower, and so much more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How do you innovate in a world built on luxury and tradition? Justin Meade sits down to talk about how Maison Telmont is innovating to make sustainable champagne. That includes shipping their bottles only by sail power, redesigning the glass and the shape of the bottle itself to be lighter, and partnering with organizations like SailGP and the Billion Oyster Project to reduce their carbon footprint while still making great bubbles. Incidentally, the whole thing takes on kind of a nautical theme, which is a bonus.PLUS, Knicks in Five! Sports are heating up across the country but what does that mean for bars and liquor stores. Some people are betting big, but whether the fans show up remains to be seen.Follow Maison Telmont at @champagnetelmontLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Colleen Kavanagh, CEO of Zego, shares how she's leveraging a $3 Million USDA grant to expand Zego's capacity and enhance the U.S. gluten-free grain supply chain through the acquisition of a processing facility. She talks about the importance of listening to farmers, explains why Montana oats are the cream of the crop, and shares how she's helping build the future of purity verified and nutrient dense foods. Discover how her inclusive approach supports U.S. farmers, reduces costs for brands, and promotes a better food future for all.Key Topics:Zego Foods and CIVC Montana's acquisition of a processing facility in MontanaThe expanded capacity and cost reduction for her brand, Zego FoodsHow she's helping other brands save up to a $1 their retail priceThe importance of listening to farmers and customers before defining services, pricing, and processesSecuring and then re-securing the $3M USDA grants for expansionSupporting U.S. farmers and brands in gluten-free grain processingHow Colleen is using AI to be more confident and efficient in her businessHow the new business model helps Zego Foods lean into its missionZego's Purity Verified commitment and expansionPartnering with Edacious to measure nutrient density of regenerative grainsSound bites:“If we can decrease a brand's cost by say 25 cents at the mill between co-packing and milling, that saves them a dollar on price point on the shelf.”“We have developed a new way of pricing organic grain so that it is a lower price add-on compared to conventional to really encourage brands to go organic.” “The rug was ripped out from underneath us. So by providing that transparency into what was happening with us on the ground and what it meant for other people, it gave people like OTA and CCOF the information that they needed to then go and tell those stories on our behalf in DC.”“Hulless oats are higher in protein and fiber and iron. Those oats only like to grow in arid climates. So Montana is perfect. We're high, we're dry. We have the right growing season.”“Vertically integrating has been fascinating and I have learned so much by listening. I came into this not knowing very much about farming, milling, equipment, or B2B sales for that matter.”“I just listened to their problems. And that's how I got to learn more and more about just how challenging it is, what we're asking them to do and what we really need to do to support their business if we want them to support ours.”“Zego Foods at its heart is 51 % for-profit company and 49 % advocacy organization.”“We test for about 500 different pesticides, and for mycotoxins, gluten allergens and the big four heavy metals. All of that is traceable.”Chapters:03:00 Introduction and Guest Background05:51 Winning the USDA Grant for Grain Expansion09:16 Challenges of Growing Gluten-Free and Organic Crops12:29 Lower Margins and Volume Strategies15:40 Implementing Vertical Integration in Grain Supply20:51 Supporting Farmers and Building Relationships24:27 Dealing with Weather and Supply Risks33:11 Montana Oats and Impact of Growing Conditions37:01 Working in Harmony with Nature46:06 Future of Purity Verification and Industry Data53:38 Favorite Snacks and Food Innovations54:03 Life-Changing Books and Learning61:40 What a Better World Means to Colleen01:03:28 Closing Remarks and Final ThoughtsLinks:Colleen Kavanagh on LinkedIn - https://www.linkedin.com/in/zegofoods/Zego Foods - https://zegofoods.comZego Foods on LinkedIn - https://www.linkedin.com/company/zego/Zego Foods on Facebook - https://www.facebook.com/ZEGOFoods/Zego Foods on Instagram - https://www.instagram.com/zegofoods/Zego Foods on X - https://x.com/ZegoFoodsZego Foods on YouTube - https://www.youtube.com/channel/UC9caEodIwrGchJ8wsSZ4UdA…Uncommon Business, Automate to Accelerate Program - https://theuncommonbusiness.co/Edacious, Nutrient Density and Toxicity Testing - https://www.edacious.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_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy connects with Veronica Meewes, author of "Texas BBQ - The Art of Low and Slow". Veronica regales us with the process of writing the book, meeting with pit-masters across the state, oak and smoker types, rotisserie pits, the sustainability of brisket, Texas trinity, and so much more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The first issue of Imbibe Magazine hit store shelves twenty years ago in 2006. It was a fascinating time to be a drinks magazine because drinks – and magazines – have changed A LOT since then. Paul Clarke, Imbibe's Editor in Chief sits down with Greg and Sother to talk about the last twenty years in the drinks publication's history: from its Y2K roots to the heady days of the cocktail revolution in the 2010s to the bad situations we've all had to make the best of in 2020 and beyond. Paul gets into what has and hasn't changed, what modern drinkers want in a cocktail program, and how it's always important to make sure you're serving your readers… and your listeners first.PLUS, Greg went to Canada and guess what's in full swing up there? It begins with “summer” and ends with “sherry.”Follow Imbibe at @imbibeFollow Paul at @cocktailchronLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.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 Nick Rowan, author of Japanese Wine, a fantastic, comprehensive book on Japanese wine. The Japanese wine industry and culture have been developing very rapidly since the 1990s, and Nick's book, which came out in 2025, is so timely. The book covers 725 producers and 130 grape varieties—over 80 of which are unique to Japan—to showcase the uniqueness and diversity of Japanese wine. It also includes 380 bars, restaurants, and wine stores specializing in Japanese wine, and 125 Japanese wine fairs and festivals. In this episode, we will discuss how Nick got into Japanese wine, the unique terroir of Japan, how Japanese winemakers embrace and overcome its climatic and commercial challenges, the outstanding flavor characteristics of Japanese wine, 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.

Kristin Fracassi, founder & CEO of Root & Splendor, and Alecia Nelson, the COO, share the origin story of a premium non-toxic laundry detergent and stain remover - developed by a mom of four who went down a rabbit hole on natural product ingredients and didn't like what she found. Kristin talks about working with formulation chemists and enzyme scientists, the moment when lab results confirmed her product matched the efficacy of big-name brands, and why full ingredient transparency is a non-negotiable for the brand. Alecia shares what it's like to join a brand she watched grow from the dream stage, and what's on the horizon with a new kitchen product line built to the same uncompromising standards. They wrap up by reflecting on how Naturally Network has opened door after door after door.Takeaways:Root & Splendor makes premium, fully non-toxic laundry detergent and stain remover formulated with 100% plant-based ingredients, scented with natural essential oils, and priced at about 33 cents per load.Kristin started the brand as a mom and homesteader, not an entrepreneur, after discovering that many "natural" products still contain harmful ingredientsRoot & Splendor is one of only a few laundry brands to achieve EWG Verified status, a third-party certification from the Environmental Working Group.Five years of R&D with formulation chemists and enzyme scientists resulted in a product that matches the efficacy of major conventional brands without any harmful ingredients.Their packaging delivers an 800% reduction in carbon footprint compared to conventional alternatives.Full ingredient transparency is a core brand commitment with every ingredient is listed on the package along with an explanation of what it does.Kristin describes conscious business as a daily choice because every day brings opportunities to cut corners.Root & Splendor is now expanding into a kitchen product line, holding to the same standards of plant-based formulation, premium efficacy, and sustainable packaging.The brand continues to grow organically through word of mouth from customers who try the product and tell their friends.Winning the Naturally San Diego Pitch Slam was a turning point for the brand, opening doors to other pitch slams, awards, and a deeply supportive network of industry peers.Sound Bites:"I was willing to sacrifice efficacy for safety, and then I did a deep dive into the ingredients and learned that a lot of natural ingredients are still not safe.""We formulate for safety and efficacy. Every ingredient is safe for people, pets, the environment, and fabrics.""I had no intention of starting a business, but once I realized we had something truly different, I wanted to bring it to everyone.""There are a million ways to cut corners as a business owner. Every day I choose to stay true to our values and our standards.""The consumer is really smart. They're educated. They know what they're looking for. The greenwashing in this space, it's pretty wild.""There's no reason to sacrifice safety or efficacy. You can have both.""This wasn't developed in a boardroom. This was developed by women, for women.""Don't ever give up on a stain."Links:Alecia Nelson LinkedIn - https://www.linkedin.com/in/alecialnelson/Kristin Fracassi LinkedIn - https://www.linkedin.com/in/kristinfracassirootandsplendor/Root & Splendor Website - https://rootandsplendor.com/Root & Splendor LinkedIn - https://www.linkedin.com/company/root-and-splendor/people/Root & Splendor on Facebook - https://www.facebook.com/rootandsplendorRoot & Splendor on Instagram - https://www.instagram.com/rootandsplendor…Naturally Network: www.naturallynetwork.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_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Adam Siskin is the Founder of The Platform CPG, a firm helping emerging consumer brands navigate finance, operations, retail growth, and scale. On this episode of ITS, Adam and Ali discuss margin, trade spend, brokers, distributors, manufacturers and investors. Adam shares learnings from supporting more than 50 CPG companies.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy gathers cider professionals Ron Sansone (Spoke + Spy Ciderworks /President of the CT Cider Association), Jeff Rogers (Rogers Orchards/Longview Ciderhouse), and Swapna Subramanian (Wild Yeast Evolutionary Biologist). The crew let us in on their working relationships, the over 200-year history of Rogers Orchards, and Swapna's fascinating scientific insight into wild yeasts and how it applies to Cider making. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How does a cocktail menu affect the layout of a bar? How does the floorplan inform your martini spec? These are questions that Matthew Maddy and Milos Zica, the Desinger and Beverage Manager of Williamsburg's Bar Susanne have been puzzling out. They sit down to talk about designing a bar program almost from scratch, how you build a vibe and feel to a place, their love of raw bars, martinis and seafood towers, and how exactly one becomes a bar designer in the first place.PLUS, the robot bartenders are here and Greg is… unimpressed. Hear about the latest “tech” from Minneapolis/St. Paul airport as we kick off the Summer of Sherry! For real this time.Follow Bar Susanne at @barsusannenycLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Thi Lam is founder and CCO at Garnish studios, a branding and production agency behind a number of emerging CPG brands across food, beverage, and wellness. On this episode of ITS, Thi and Ali talk content in the age of AI, and what emerging brands should focus on when it comes to creative assets, answering the bigger question: What actually creates brand value now?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This conversation explores the critical issues surrounding seed sovereignty, the threats posed by UPOV, and the collaborative efforts to promote food integrity and indigenous seed saving through the 'Free the Seed' campaign. Megan Westgate of Non-GMO Project and Lauren Cardeli of A Growing Culture talk about how they came to work together on this issue and share insights on the importance of biodiversity, community-led seed libraries, and the power of storytelling in transforming the food system. They then share how you can get involved in the campaign and join their learning journey. Key Topics:UPOV treaty and its impact on indigenous seed savingFarmers being put in jail for saving their own seedsThe importance of biodiversity and seed diversityHow Non GMO Project and A Growing Culture came together to build this campaignThe difference between seed vaults/morgues and community-led living seed libraries4 sessions of the Free The Seed learning journeyThe role of storytelling and narrative in food activismStrategies for engaging brands and communities in seed sovereigntySound Bites:“Humans have the ability to imagine the end of the world easier than the end of capitalism.”“[Those kinds of seed libraries are] what I call a seed morgue, because that's where seed goes to die.”“Living seed libraries exist through community mechanisms and community ownership where those seeds are being saved and adapting and growing and living throughout.”"It's illegal to save seed in many countries.""Seed saving is essential for human survival.”“Life is regenerative inherently.”“Think about what does ‘right relationship' look like for me and for my business.”“Food should nourish life.”“Our national identities are stories, our faiths are stories, our belief systems are stories. That is the power of narrative.”"We shouldn't be scared of them, they should be scared of us. Because the reality is that every dam will be broken by a heavy rain."Chapters:03:00 Introduction to Food Integrity and Sovereignty04:02 Understanding UPOV and Its Impact12:53 The Importance of Seed Diversity22:53 The Role of Seed Libraries33:03 Building Relationships in the Food System42:57 The Free the Seed Initiative43:25 Exploring Seed Power and Policy47:39 Engaging Brands in the Learning Journey49:08 Challenges and Opportunities in Food Sovereignty58:05 The Role of Storytelling in Food Integrity01:04:20 Building Community and ResilienceLinks:Megan Westgate on LinkedIn - https://www.linkedin.com/in/meganethompson/Lauren Cardeli on LinkedIn - https://www.linkedin.com/in/loren-cardeli-5754b828/…Free The Seed - https://freetheseed.org/UPOV Convention - https://www.upov.org/Food Sovereignty Movements - https://foodsovereigntymovement.org/Seed Libraries and Community Seed Banks - https://seedfreedom.info/seed-libraries/…Non-GMO Project - https://www.nongmoproject.org/Non-GMO Project on LinkedIn - https://www.linkedin.com/company/nongmoproject/Non-GMO Project on Facebook - https://www.facebook.com/nongmoprojectNon-GMO Project on Instagram - https://www.instagram.com/nongmoproject/A Growing Culture - https://growingculture.org/A Growing Culture on LinkedIn - https://www.linkedin.com/company/a-growing-culture/A Growing Culture on Facebook - https://www.facebook.com/AGrowingCulture/A Growing Culture on Instagram - https://www.instagram.com/agrowingculture/A Growing Culture on X - https://x.com/agcconnect…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_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Val Emanuel and Rebecca Caputo, co-founders of Rif Care, share the story behind their brand, the first period care company to make products from hemp fiber and what it took to build that supply chain from scratch. Val and Rebecca talk about what conscious business really means in the feminine care space, where greenwashing is rampant and efficacy can't be sacrificed for sustainability's sake. They dig into the barriers they pushed through with scouring manufacturers, connecting dots across countries, and even how to deliver their first products themselves. We also zoom out on the broader women's health movement gaining momentum in CPG, and why they believe that when women are healthy, the planet is healthy. They wrap up by reflecting on the Naturally Network minority-owned fellowship and how the cohort they went through didn't just open doors, they became family.Takeaways:Rif Care makes period care products out of organic cotton and hemp fiber - pads, period underwear, tampons, and thong panty linersThey were the first company to make period products out of hemp fiber, pioneering a supply chain that didn't exist when they started.The hemp supply chain was built brick by brick, including connecting their manufacturer in one country with a hemp supplier in another just to get their first prototypes made.Hemp proved to be an ideal material — abundant, fast-growing, and sourced from upcycled fiber, making their supply chain both resilient and sustainable.Conscious business for Rif Care means efficacy first — a period product has to actually work and be made with the best materials possible.The period care industry has a significant greenwashing problem, and Rif Care's commitment to transparency is a direct response to that.Val and Rebecca see women's health as one of the most exciting and underserved frontiers in CPG — from PMS to menopause — and actively partner with and amplify other brands in the space.Women still receive only 3% of venture funding, yet Val and Rebecca see enormous opportunity for investors, partners, and brand ambassadors in the women's health space.Through the Naturally Network minority-owned fellowship, Rif Care learned how to build sales decks, talk to retailers, and develop distribution channels that helped them reach and maintain the number one spot at Erewhon.Sound Bites:"We're going to walk the walk. We're going to talk the talk.""There were people trying to make hemp feminine care for 10 years and we got a sample in like two weeks. It was completely a paper wall.""I don't drive a truck, you know? We had to learn how to drive a U-Haul to pick up our products and deliver them to distributors.""There's so many more opportunities for companies to fill that gap in women's health.""If women are healthy, the planet is healthy.""The people that we did the Naturally Network Fellowship with are still our best friends. We cry together, we laugh together, and we have kept in touch more than any other accelerator that all of us have ever been in."Links:Val Emanuel LinkedIn: https://www.linkedin.com/in/valemanuel/Rebecca Caputo LinkedIn: https://www.linkedin.com/in/rebeccamcaputo/Rif Care: https://rifcare.com/Rif Care LinkedIn: https://www.linkedin.com/company/rifcares/Rif Care on Instagram: https://www.instagram.com/rifcare/Rif Care on TikTok: https://www.tiktok.com/@rifcare...Naturally Network: www.naturallynetwork.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_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy returns to NYC to grab a drink and talk with Jeff Lyons at ABC Beer Co, in Alphabet City. Jeff is the Owner/Brewer at Endless Life Brewing in Industry City. The pair delves into Jeff's movement around the 5 boroughs, brewing with New York ingredients, the issue with over-fruiting beers, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ever wondered what bar consultants do, and specifically what they do if they're asked to build a bar inside of a 140 year old Singaporean national monument? Bobby Carey and Tom Hogan of Studio Ryecroft are here to answer that question and more, as they discuss their approach to realizing a high concept venue, building out luxury hotel bars, night clubs and the occasional Irish Pub, and the challenges and joys of working on projects across Southeast AsiaPLUS does washing a cocktail with Fruity Pebbles milk actually… do anything? Sother and Greg weigh in on a trend that may have jumped the milk-washed shark.Follow Studio Ryecroft on Instagram at @studio.ryecroftFollow Bobby at @runbobbycFollow Tom at @thetomhoganLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jesse Konig is the Co-Founder and CEO of Jesse & Ben's, restaurant-quality frozen fries known for their simple ingredients and made with beef tallow and avocado oil. On this episode of ITS, Jesse tells Ali his story, breaks down why he and his partner Ben went into CPG from brick and mortar, and details about self manufacturing, building on social media, and holding off on full-time hiring until you find product-market fit.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 first-time guest, Randy Mosher, as well as longtime friend of the show, Beer Writer/International Beer Judge, James Tai. Randy is a creative professional who spent most of his years in graphic design and has since pivoted to brewing and writing. In this episode, we learn about Randy's budding interest in beer, his early inspirations, the science of smell, the success of his latest book, "Your Tasting Brain", and how flavor works!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Gagan Levy discusses his book 'Start Your Own Damn Cult,' exploring how ancient yoga principles can be applied to leadership, business, and building authentic movements. The conversation covers the eight codes derived from the eight limbs of yoga, practical applications for leaders, and the importance of play, integrity, and systemic thinking in creating regenerative impact. Gagan's shares examples of movement building led by his agency, Guru, and talks about most surprising challenges he's faced leading his agency for the past 17 years. We then wrap up by talking about how we all need more compassion for ourselves, each other, and the planet in order to build a better world.Key Topics:The inspiration behind 'Start Your Own Damn Cult'Personal journey of writing the book and overcoming challengesThe eight codes derived from the eight limbs of yogaApplying yoga principles to leadership and businessThe role of integrity and do no harm in building movementsThe importance of play and joy in serious workSystemic thinking in regenerative food and business movementsExamples of movements embodying the principlesThe challenges and opportunities of leading a creative agencyUsing AI and culture-centered design for marketingSound Bites:"Culture can't spell cult without culture."“You think about the physical movement side of yoga, but a lot of folks don't know that there's actually eight limbs of yoga.”“I couldn't stop writing for four days. It flowed through me. I literally felt like I was a vessel and it was pouring, spirit was just pouring through.”“I started to see people be more innovative when they were more playful.”“We're catalyzing cults from the inside out. We're helping them come into alignment with all the stakeholders in a flow state, and then we can amplify that.”“AI is totally disrupting creative work, you know, writing, designing, ideation. It's disrupting the whole industry. It's a really juicy moment and it's causing us to polish the mirror and evolve.”“I'm a surfer and one of the most important things to me is how we take care of our oceans.”“A better world, to me, means one where we have more compassion for ourselves, for each other, and for the planet.” Lessons to Action:Reflect on your own leadership using the eight codesIncorporate play into your work processUse AI insights to understand cultural subgroupsPractice integrity and do no harm in your businessChapters:03:00 Introduction to Gagan Levy and His Work06:01 The Inspiration Behind 'Start Your Own Damn Cult'08:55 The Eight Codes: A Framework for Conscious Leadership11:51 The Yamas: Ethical Foundations for Business15:02 Cultivate Codex: Integrating Yoga Principles into Leadership18:07 The Flow of Writing: From Inspiration to Structure20:56 Case Study: Regenerative Organic Certification Movement38:19 Catalyzing Change Through Collaboration41:07 The Power of Play in Serious Work51:12 Navigating the AI Disruption01:03:15 Personal Insights and RecommendationsLinks:Gagan Levy on LinkedIn - https://linkedin.com/in/gagan-levyStart Your Own Damn Cult (Book) -https://www.weareguru.com/cultstarterGuru - https://www.weareguru.com/Guru on LinkedIn - https://www.linkedin.com/company/weareguru/…Ram Dass - Be Here Now - https://www.amazon.com/Be-Here-Now-Ram-Dass/dp/0517543052…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_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Scottish Highlands are many things, but “tropical” isn't usually listed as one of them. However, Stewart Walker, distillery manager of Fettercairn Whisky talks about how they've found a way to get passionfruit, pineapple, and other notes more commonly associated with tiki cocktails into their Scotch. Stewart talks with Greg and Sother about Fettercairn's long history in the highlands, their storied past as makers of blended scotch before they delved into single malts, the unique cooling ring technique that gives them their tropical house style and their advanced age statements, including a 40 year-old scotch whisky that your hosts are lucky enough to try.PLUS, French citizens consumed more beer than wine recently for the first time in recorded history. Greg and Sother break down what that means and if it has anything to do with the recent resurgence of pregaming in the United States.Follow Fettercairn on Instagram at @fettercairnwhiskyLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kiki Couchman is the co-founder of Sourmilk, the Greek yogurt designed for gut health with the probiotic levels of supplement. On this episode of ITS, Kiki and Ali talk through probiotics, dairy, building in public, finding your positioning, and how office delivery has become a killer channel for the emerging brand. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sotol is not an agave product, but it often gets marketed that way to consumers, posing a conundrum for the folks that make it. Aaron Dujovne, Co-Founder of Casa Lotos Sotol sits down with Greg and Sother to talk about differentiating his product from agave spirits, what makes a desert spoon plant unique, how you market sotol to today's consumer and how the heck this stuff is distilled anywayPLUS, is Alamo Drafthouse enshittifying? Greg breaks down a recent experience and discusses whether ordering off a screen is the death knell of customer service.Follow Casa Lotos on Instagram at @casalotosLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.