Podcasts about Heritage Radio Network

In this conversation, Gage and Jonas discuss the innovative kitchenware product SAVWA, designed to promote water conservation by capturing and reusing gray water in households. Jonas shares his personal journey of awareness regarding water waste, the challenges faced during product and supply chain development, and the importance of sustainability in the materials design. The conversation also touches on the upcoming Kickstarter campaign for SAVWA, the vision for a future with conscious water usage, and valuable advice for aspiring entrepreneurs. Takeaways:SAVWA aims to raise awareness about water usage in households.The average American household generates 33-40 gallons of gray water daily.Jonas's journey began with a personal need to conserve water.The design process involved multiple prototypes and material considerations.SAVWA's product is designed to be stylish and functional for everyday use.Sustainability is a core focus, with over 75% of materials being recycled.The Kickstarter campaign is crucial for funding the manufacturing process.Changing consumer habits can lead to significant water savings.Listening to feedback and being open to ideas is essential for success.The vision for SAVWA includes expanding to other water conservation solutions. Sound bites:“So I think in total we reached out to 200 companies to talk about the idea and then to really find the process to manufacture it.”“A little bit more than 75% of the product is made from recycled materials.”"It feels good to reuse the water."“We just want to provide fun, cool, stylish solutions which people want to have in their homes and want to use in a positive way.”“Listen to other people and don't have an ego. Just do whatever it takes to make the project and the product successful." Links:Jonas Böck on LinkedIn - https://www.linkedin.com/in/jonas-b%C3%B6ck-8861382b0/SAVWA Kickstarter Campaign - https://www.kickstarter.com/projects/353463312/save-drinking-water-with-SAVWASAVWA - https://www.SAVWA.de/SAVWA on LinkedIn - https://www.linkedin.com/company/SAVWA/SAVWA on Instagram - https://www.instagram.com/SAVWApioneers/?…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 Chapters:03:00 Introduction to SAVWA and Water Conservation06:02 Understanding Water Waste in Households09:01 The Birth of an Idea: Reusing Gray Water11:50 Cultural Perspectives on Water Usage14:47 From Concept to Prototype: The Journey Begins20:42 Navigating Manufacturing Challenges24:46 Design Evolution and Product Development33:15 Sustainable Design and Material Choices36:40 Functional Use Cases for Water Conservation43:50 Kickstarter Launch and Community Engagement49:50 Vision for a Water-Conscious Future52:26 Advice and Insights for Innovators57:16 Innovative Sustainable Products58:43 A Better World: Excitement for the Future

In this conversation, Rob Craven, founder of Scale Passion, shares his journey of discovering personal purpose and how it intertwines with business success. He discusses the importance of intentionality in leadership, the evolution of his company, and the significance of writing and reflection in understanding one's purpose. The dialogue emphasizes the need for personal happiness in business and the concept of work-life synergy, advocating for a life where passion and work are seamlessly integrated. Rob also touches on the challenges of navigating liminal spaces in life and business, encouraging listeners to embrace change and growth. In this conversation, Gage and Rob Craven explore the significance of rest and reflection in personal and professional growth, emphasizing the importance of purpose-driven businesses in today's economy. They discuss the evolution of capitalism from a shareholder-focused model to a more inclusive stakeholder approach, highlighting the need for businesses to integrate purpose and impact into their operations. The dialogue also touches on the challenges faced by small businesses and the potential for a shift towards regenerative business models that prioritize community and environmental well-being. Rob shares insights from his book, 'Scale Passion,' and his vision for a better world where fulfillment and purpose drive positive change. Takeaways:Rob Craven is the founder of Scale Passion and author of a purpose-driven business blueprint.Personal purpose and business purpose should be connected for fulfillment.Rob's early life experiences shaped his values of being bold and making a difference.The journey to discovering purpose is often iterative and requires reflection.Personal happiness is crucial for business success; leaders must prioritize it.Work-life synergy is more beneficial than work-life balance.Writing helps clarify thoughts and solidify understanding of purpose.Intentional living involves making the unconscious conscious.Embracing fear can lead to meaningful growth and outcomes.Navigating liminal spaces can be challenging but is part of the journey. Rest and reflection are crucial for personal growth.Purpose-driven businesses can create significant impact.Capitalism is evolving towards a more inclusive model.3.0 businesses often outperform 2.0 businesses.The marketplace is shifting towards sustainability and purpose.Integrating impact with business growth is essential.Small businesses need support to thrive in today's economy.Provocative dialogue can lead to meaningful conversations.A better world is one where everyone is aligned with their purpose.Energy from purpose can transform communities and businesses. Sound Bites:"I exist to scale impact.""It's a continuous journey of becoming."“What's really fascinating is when you start getting very intentional and making the unconscious conscious, the decisions you make become glaring in whether they're aligned with purpose or not.""Go where the water wants to flow. Trust the Universe and your purpose.”“The scarier it is, the more the outcome will be meaningful.""Don't settle for a J-O-B.""I believe business is the hope for the world""You can do impact work and grow a business and have profit.”"How do we make this transition in a way that sets us up for growth, economic prosperity and impact? And so I just want to keep banging the drum that it doesn't have to be separate." Links:Rob Craven on LinkedIn - https://www.linkedin.com/in/robertucraven/ScalePassion - https://scalepassion.com/ScalePassion on LinkedIn - https://www.linkedin.com/company/scalepassion/ScalePassion Book - https://book.scalepassion.com/#orderRadiate Purpose Workbook - https://scalepassion.com/radiate-purpose…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioChapters:03:00 - Introduction to Purpose-Driven Business06:08 -Rob's Origin Story and Early Influences08:52 - The Evolution of Purpose and Leadership11:54 - Personal Happiness and Business Success15:00 - Work-Life Synergy vs. Balance17:49 - The Power of Writing and Reflection20:53 - Intentional Purpose and Business Planning23:57 - The Journey of Scale Passion26:59 - Embracing Change and Growth30:02 - Navigating the Liminal Space31:02 - The Importance of Rest and Reflection32:54 - Scaling Purpose Through Business35:07 - The Role of Purpose-Driven Businesses37:06 - Capitalism 2.0 vs. 3.039:00 - Defining Capitalism's Evolution43:06 - The Shift Towards Regenerative Business Models45:11 - Supporting Small Businesses and Startups49:07 - Personal Insights and Future Directions

Elaine Chukan Brown is an author, journalist, sought after speaker, consultant and a champion of diversity and inclusion in the wine biz along with her mentorship. Their footprint is global and their work is ubiquitous. Elaine currently works with Wine Enthusiast, wrote a column for Decanter, was a contributing writer for Wine & Spirits, the executive Editor/US for Jancis Robinson.com and contributed to both the “Oxford Companion to Wine” and the “World Atlas of Wine”. Elaine also focuses on California wine, leaning into the intersection of sustainability, climate action and reducing gatekeeping in the wine industry, Elaine Chukan Brown's new book, “The Wines of California” from Academie du Vin Library is now available. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

On this month's Lecker Book Club, a regular interview series with authors writing in or adjacent to food culture, Katie Goh's Foreign Fruit. Foreign Fruit is a memoir which explores Katie's experience growing up and existing as a mixed heritage person in the north of Ireland, but also documents alongside this personal narrative a history of the orange; how the fruit moved from East to West, gaining and shedding symbolic meaning along the way. You can find the previous Lecker episode about citrus, Oranges and Lemons, linked here. Lecker is now part of Heritage Radio Network! Find out more about this independent podcast network dedicated to food, beverages and the culinary world and discover their many fantastic shows at heritageradionetwork.org. You can find a transcript for this episode at leckerpodcast.com. Foreign Fruit is out now. Find all of the Lecker Book Club reads on my Bookshop.org list. [aff link] Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions.

This week, I am revisiting interviews with six James Beard Award nominees and winners I have welcomed to the show over the last five years.  Never would I have thought that I would be among this esteemed group! That's right, I am a 2025 James Beard Awards Broadcast Media nominee! Tune in to this special episode to learn more about my journey and the journey of these six culinary powerhouses. Heritage Radio Network is a listener-supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

Host: Timothy Boston Editor: Clare Boland 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: In this episode of Common Ground Radio, host Timothy Boston explores the enduring and evolving practice of homesteading in Maine — a lifestyle grounded in self-reliance, land stewardship, and intentional living. Joining the conversation are Kourtney Collum and Davis Taylor, faculty at the College of the Atlantic, who have co-taught a course on homesteading and share insights from their research and visits to local homesteads. List of subjects: – Homesteading – Gardening – Self-Sufficiency – History of Maine – Back to the Land Movement Guest/s: Kourtney Collum, professor at the College of the Atlantic Davis Taylor, professor at the College of the Atlantic FMI- MOFGA Farm & Homestead Day — www.mofga.org/trainings/annual-events/farmandhomesteadday/ About the hosts: Holli Cederholm has been involved in organic agriculture since 2005 when she first apprenticed on a small farm. She has worked on organic farms in Maine, Vermont, Connecticut, Scotland and Italy and, in 2010, founded a small farm focused on celebrating open-pollinated and heirloom vegetables. As the former manager of a national nonprofit dedicated to organic seed growers, she authored a peer-reviewed handbook on GMO avoidance strategies for seed growers. Holli has also been a steward at Forest Farm, the iconic homestead of “The Good Life” authors Helen and Scott Nearing; a host of “The Farm Report” on Heritage Radio Network; and a lo0ng-time contributor for The Maine Organic Farmer & Gardener, which she now edits in her role as content creator and editor at MOFGA. The post Common Ground Radio 5/12/25: Homesteading in Maine first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

In this conversation, David Jacobowitz, founder of Nebula Snacks, shares his journey from a childhood filled with sweets to creating a line of luxurious, sugar-free chocolate bites. He discusses the challenges of managing his health, the experimentation process behind developing his products, and the ways in which customer feedback helps shape his brand and product line. David emphasizes the importance of taste in healthy snacks and the benefits of using natural sweeteners that do not spike blood sugar, making his products suitable for those with dietary restrictions. He shares valuable lessons learned from his digital marketing background, emphasizes the significance of maintaining healthy profit margins while growing a CPG company, and the importance of maintaining personal involvement in all aspects of the business.  David wraps up by advocating for a positive relationship with food, because food is meant to be enjoyed, not feared.Takeaways:David's childhood nickname was 'the vacuum' due to his insatiable appetite.He faced obesity and potential diabetes at a young age, leading to a long phase of fad dieting.During COVID, he began experimenting with making his own sugar-free chocolate to get his sweet snacking under control.David aimed to create a product that didn't compromise on taste while being healthier.He used monk fruit and allulose as sweeteners to avoid the aftertaste common in other sugar-free products.The development of his chocolate took years of experimentation and customer feedback.He initially launched with full-size chocolate bars before transitioning to smaller filled cups.Mint chocolate became a top seller despite David's original dislike for that flavor.Customer feedback played a crucial role in flavor development and product offerings.David's products are designed to not spike blood sugar, making them suitable for most diabetics, though different individuals have unique blood sugar responses.Manufacturing challenges can be significant for startups.Protecting profit margins is essential to sustain a business.Pricing should be based on actual costs, not market feelings.Food should be enjoyed, not feared.Transparency in food ingredients is increasingly important.Sound Bites:“The doctor said I was obese, at 10 years old, and I was heading towards diabetes.""I own a Zero sugar chocolate company, but I do still have some sugar.”"You can have a better-for-you product, but if it doesn't taste good, you're solving nobody's issue. Taste matters"“I can't give a hundred percent guarantee that it won't spike your blood sugar because everybody's blood sugar is unique.”“At the end of the day you gotta listen to the customer. They're requesting flavors, they're requesting products, those are the ones I'm gonna be launching.”“Until you reach a certain point, do everything yourself. It's gonna suck, but you will become far more appreciative, learn the ins and outs a lot quicker, and be able to establish firm relationships with your customers."“Protect your margin because once you actually hit scale, particularly in retail, you're going to need it.""Don't price based on feeling and market comps alone. Know your numbers.”"Snacking is my superpower.""Food is meant to be enjoyed, not feared.""The consumer's wisening up, and that's what we're really all about.”Links:David Jacobowitz on LinkedIn - https://www.linkedin.com/in/davidjacobowitz/Nebula Snacks - https://nebulasnacks.com/Nebula Snacks on LinkedIn - https://www.linkedin.com/company/nebula-snacks/Nebula Snacks on Facebook - https://www.facebook.com/nebulasnacksNebula Snacks on Instagram - https://www.instagram.com/nebulasnacksNebula Snacks on X - https://x.com/nebulasnacksNebula Snacks on TikTok - https://www.tiktok.com/@nebulasnacks…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioChapters:03:00 - The Sweet Beginnings: David's Journey with Sweets05:39 - From Fad Diets to Sustainable Solutions07:59 - Crafting the Perfect Sugar-Free Chocolate12:00 - Experimentation and Flavor Development18:44 - Customer Feedback and Flavor Evolution24:23 - Understanding Blood Sugar and Health Benefits34:28 - Understanding Blood Sugar and Snacking35:41 - Customer-Centric Product Development37:12 - The Challenges of Manufacturing40:19 - Lessons from Digital Marketing Experience42:37 - Key Lessons from Three and a Half Years45:54 - Advice from CPG Leaders53:37 - Personal Snacking Preferences57:53 - A Better World Through Food01:03:37 - Closing Thoughts and Future Aspirations

Straight outta Sonoma, Braiden Albrecht grew up around wine. His parents have been friends with his viticulturist since he was a kid! With a degree in Viticulture from UC Berkley and extensive travel to New Zealand and Australia, Braiden came back to California to dig in. He joined legendary and historic Mayacamas Vineyards in 2013, becoming only their third winemaker in 2018, working for new owners, the Schottenstein family. He is committed to tradition, the Mt. Veeder terroir, and a low intervention approach to his farming and winemaking. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

In this conversation, Jordan Buckner discusses the launch of the Food Bevy Insider Box, a curated quarterly subscription service designed to help CPG industry professionals discover and sample emerging brand's products. Jordan explains how the products are selected, the importance of community feedback in the selection process, and the customizability of the boxes, including vegan and gluten-free options. Gage and Jordan then discuss trends in the food industry, including the growing demand for better-for-you options. The dives into Jordan's CPG experience, including his related online community, FoodBevy, which offers free resources for CPG entrepreneurs, and his corporate gifting service Joyful Co. The conversation then wraps up with Jordan sharing his mission of supporting founders to create a better world through sustainable business practices.Takeaways:The Insider Box features up to 15 emerging CPG products each quarter.It's designed for industry professionals like retail buyers, media, entrepreneurs, and investors, etc.The box addresses the challenge of trying new products you can't find locally without having to commit to large online orders.Curating products involves leveraging the large FoodBevy community and by soliciting community and Insider subscriber feedback and suggestions.Future features may include community voting on products to include in the box, customization to your quarterly box, and more.The focus is on shelf-stable products to simplify shipping logistics, though in colder months some harder-to-ship products, like chocolate, might be included.Vegan and gluten-free options are available and will have heavy overlap with the regular box.Shipping refrigerated or frozen products presents significant challenges.There's a growing trend for better-for-you candy options in the market.Building community is essential for the food industry.Supporting founders helps sustain innovative businesses.Leveraging past experiences can lead to new opportunities.A clear purpose can guide multiple business ventures so they work together, synergistically.Helping businesses stay in business leads to greater impact. Sound Bites:"I end up wanting to support all these founders, but not ever being able to actually try the product.”“So it's easy to just try one sample of a product before you decide whether or not to buy a whole case, and it gives people access to products all across the country that they can't find locally.”“I'm curating the boxes based on kind of where I see trends are moving and where, which like new categories are really growing, what people would be interested in.”“I feel like we have yet to see how big the better-for-you-candy market is going to blow up, because so many people have candy nostalgia and want their sweet treats, but they're getting tired of filling themselves with all the sugars and artificial coloring.”“I love doing things that help people live a better life and build like successful products and businesses.”“I'm always thinking, how can I help the larger community as well?”"I love helping founders be successful.""I'm in the business of keeping founders in business." Links:Jordan Buckner on LinkedIn - https://www.linkedin.com/in/jordanbucknerInsider Box by FoodBevy - https://insider.foodbevy.comFoodBevy - https://www.foodbevy.comFoodBevy on Facebook - https://www.facebook.com/foodbevyFoodBevy on Instagram - https://www.instagram.com/foodbevyFoodBevy on YouTube - https://www.youtube.com/channel/UCenY4faC-_51rfYjWUgEGAQJoyful Co - https://joyfulco.com/…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radio Chapters:03:00 - Introduction to Food Bevy Insider Box05:51 - The Concept Behind the Insider Box09:12 - Curating Products for the Box11:55 - Unique Products and Trends15:04 - Future Features and Community Engagement17:53 - Vegan and Gluten-Free Options21:02 - Challenges of Shipping and Product Selection26:57 - Innovative Preservation Technologies32:32 - The Insider Box Experience38:21 - Building Community Through Food44:13 - Leveraging Past Experiences47:38 - Creating a Better World Through Support

Annie Shi is the Beverage Director and partner at beloved NYC restaurants King and Jupiter. She defied her Chinese parents by leaving her Yale education and a career in finance to work in the restaurant biz. Annie balances work/life as a mom and restaurateur. She just had her second child, so, to make life easier, she is opening her own wine bar in Chinatown called Lei. Lei features low intervention wines from established and up and coming producers from around the world along with a tight Chinese menu. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

It is no secret that 2024 and 2025 have been tough years for food journalism in the United States, with a number layoffs happening across the industry. It's against this national backdrop that at the end of March we hosted a panel discussion on the Podcast stage at Boise's Treefort Music Fest.Our live podcast - also a part of Treefort's Foodfort programming - brought together voices and perspectives from across Boise's restaurant and food media landscape to tackle topics ranging from how the rise of new local media has affected the restaurants they cover, to the question of what makes someone an expert or authority on food? The conversation we had at Foodfort also touched on a lot of trends that are being experienced in cities all over the country. And so a few weeks after the panel, we also chatted with Dana Cowin, a former long-time editor of Food & Wine magazine, founder of Progressive Hedonist, and one of our colleagues at HRN, the Heritage Radio Network. Guests:Dana Cowin (Founder, Progressive Hedonist)Becca Alamilla (Co-owner, Amano)Kara Jackson (Managing Partner & Editor, BoiseDev Eats)Natalie Plummer (Creator, Hello Meridian and Podcast Host, The Boise Bubble)Scott Charles (Moderator,  Boise Food Finds Facebook group)We are a part of HRN. Help us create a more sustainable world by shifting the way we think about food by supporting HRN's first ever two-week fundraising drive.

In this conversation, Justin Ahrens and Gage discuss the profound impact of design on the human condition, emphasizing the importance of understanding the real problems that design can solve. They explore the shift from a shareholder to a stakeholder economy, the role of data in design, and the significance of design thinking in creating sustainable and measurable impact. Through real-world examples, they illustrate how thoughtful design can enhance everyday experiences and contribute to social good, while also reflecting on their shared journey within AIGA and the Design for Good movement. In this conversation, Gage and Justin Ahrens discuss the importance of breaking down silos in design initiatives, the methodologies for design for impact, and the holistic approach to design that considers the environment and human experience. They explore the role of creativity in various aspects of life and work, emphasizing that design extends beyond traditional boundaries. They wrap up by sharing their exciting projects they're working on, now and in the future, and their vision for a better world through intentional design and community engagement. Takeaways:Design can impact the human condition in various ways.Understanding the real problem is crucial in design.Data should not overshadow the human aspect of design.Shifting to a stakeholder economy encourages humane decision-making.Design thinking can lead to sustainable and measurable impact.Good design often goes unnoticed but is essential.Accessibility in design benefits everyone, not just specific groups.AIGA has been instrumental in shaping Justin's and Gage's careers in design.Real-world examples highlight the importance of thoughtful design.Design initiatives often operate in silos, missing opportunities for collaboration.Holistic design considers the environment, economy, and the human experience.Creativity is not limited to traditional design; it encompasses all aspects of life.Designing a business involves intentionality and awareness of impact.The importance of ethical considerations in client projects.Engaging with communities enhances the design process and outcomes.We must all remain open to conversations where there might be some tension if we hope to understand each other.Sharing experiences and insights can inspire others and foster community.Sound Bites:"How can we use design to make impact in the world around us?”“The layer of design that is most inspiring to me is a design approach that somehow impacts the human condition.”“Reminding ourselves that there's real people behind the data is always important.”“Design can change the world, for better or worse.”"Good design is invisible.""What gets measured gets improved.""AIGA has changed my career.""Design for good needs to be accessible, and consider accessibility."Links:Justin Ahrens on LinkedIn - https://www.linkedin.com/in/justinahrens/Rule 29 - https://www.rule29.com/Rule 29 on Facebook - https://www.facebook.com/rule29Rule 29 on Instagram - http://instagram.com/rule29Rule 29 on X - https://twitter.com/rule29Rule 29 on Dribble - https://dribbble.com/rule29Rule 29 on LinkedIn - https://www.linkedin.com/company/rule29/…O'Niel Printing - https://oneilprint.com/Design Of Podcast - https://podcasts.apple.com/us/podcast/design-of-podcast/id1031393077The Creative Shit Show Podcast - https://podcasts.apple.com/us/podcast/the-creative-shit-show/id1620792732Running Ahrens Podcast - https://podcasts.apple.com/us/podcast/running-ahrens/id1808363470…Path to Impact Workbook (English) - https://www.dropbox.com/scl/fi/kmklu1ah5e9xaivkj7igw/P2I-WorkbookBooklet-ENG-190711-v4.pdf?rlkey=q2clwoo6w27olqefx0y77tx0l&dl=0Path to Impact Workbook (Spanish) - https://www.dropbox.com/scl/fi/q0tcw0evjjlo4evktt92i/P2I-WorkbookBooklet-SPN-190711-v4.pdf?rlkey=u5j9telwiyvzaksmczlbv4vap&dl=0...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 Chapters:03:00 - Defining Impact in Design06:03 -The Human Condition and Design Thinking09:11 - The Role of Data in Design11:55 - Shifting from Shareholder to Stakeholder Economy15:01 - Design Process for Sustainable Impact17:53 - Real-World Examples of Design Impact21:05 - Design for Good and AIGA24:08 - Building a Legacy through Design30:41 - Breaking Down Silos in Design for Good36:00 - Designing for Impact: Methodologies and Practices41:55 - Holistic Design: The Environment and Human Experience48:47 - Creativity Beyond Traditional Design57:09 - Looking Ahead: Excitement and Future Projects

Matt Taylor is a third-generation Sonoma Coaster hailing out of Occidental Cali. Extensive world travel to Argentina, New Zealand, Spain and France along with learning Biodynamic farming in Switzerland, helped him formulate his winemaking and vineyard skills, along with stints at Joseph Swan, the Araujo's, Reuling, and Dujac. Fourteen years ago, Matt acquired property close to his childhood home to make Pinot Noir and Chardonnay for his Matt Taylor Wines at his Komerabi Vineyard. He is also the winemaker at Ink Grade, an historic vineyard on Howell Mtn. producing high elevation mountain grown Cab Sauv, Merlot and Sauv Blanc. Matt makes wine that honestly reflects the land and climate of the site while keeping an eye on the long-term health of the land. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

We'd love to hear from you about this episode.Food is one of the foundational components of human existence that unites us all.Whether food is part of our social and cultural interactions, part of our recreation or hobbies,  or to simply survive… we need it to be at our best. We all eat.But do you know where your food comes from?Humans began farming independently in various world regions around 12,000 years ago. This shift from a hunter-gatherer lifestyle to agriculture is considered one of the most significant transitions in human history. In cultures worldwide, farmers have been revered as some of our most important citizens. But small farmers are facing threats of never-before-seen proportions. What will it mean for our health and wellness if we lose those who feed us?Welcome to Episode Sixty-Three of the Nature of Wellness ™️ Podcast!!! In this episode, we spoke with Dana DiPrima, founder of the For Farmers Movement, a dedicated advocate for small farmers, and the host of the One Bite is Everything podcast on Heritage Radio Network. With a corporate leadership and grassroots activism background, Dana brings a strategic, solutions-driven approach to conversations about food and farming. She believes that food is more than just what's on our plates—it's a powerful force shaping our health, communities, environment, and economy.Join us as we discuss Dana's personal journey with nature, how she became an “accidental farmer,”  the challenges that small farmers face, and our detachment from our food. Dana discusses the For Farmers Movement, which provides grants to help small farms manage modern demands and how buying local helps strengthen communities. This conversation taught us how to plant the seeds of change, nurture and grow them, and harvest them when the time is right.Please subscribe, rate, and leave a review anywhere you listen to this podcast. We appreciate you all.Be Well-NOW ™️ www.instagram.com/xoxofarmgirl/www.forfarmersmovement.comwww.thelocalfoodchallenge.com https://venmo.com/u/forfarmersmovement (for $1 donations or a $7 latte!* The unbelievable Shawn Bell produces the Nature of Wellness Podcast, making us sound good.** The NOW theme song was penned, performed, produced, and provided by the dynamic duo of Phil and Niall Monahan. *** This show wouldn't exist without our amazing guests and all of you who listen. Please like, subscribe, follow, and review to help us get these important messages out to more folks who can benefit from them. Thank you all.

Agriculture, from farms to tables, have voices to be heard.  Farm To Table Talk host Rodger Wasson brings his own voice to the table with farmers, chefs, policy makers, innovators and dreamers with conversations that offer ideas and inspiration to the food system . The table turns in this conversation as Rodger is a guest on Capri Cafaro's Eat Your Heartland Out podcast on the Heritage Radio Network sharinghis journey from farm to work for and with large, small, local and community farmers raising livestock, grain, produce, nuts and hopes. Farmhand supports this podcast: farmhand.partners/farmtotabletalk

This week, Eat Your Heartland Out is sharing the show with two podcast hosts who use their microphones to amplify the stories of American agriculture. Join Capri in conversation with Rodger Wasson, host of Farm To Table Talk, and Dana DiPrima, host of the One Bite is Everything podcast.Heritage Radio Network is a listener-supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

In this conversation, Matthew Dillon, co-CEO of the Organic Trade Association, discusses the growth and challenges of the organic industry. He highlights the importance of generational shifts in consumer behavior, particularly among Millennials and Gen Z, who are increasingly committed to organic products. Dillon emphasizes the need for investment in infrastructure to support domestic organic production and the role of advocacy in shaping policies that benefit the organic sector. The conversation also touches on the evolution of organic quality and the economic impact of organic farming on rural communities. In this conversation, Matthew Dillon discusses the Organic Trade Association's (OTA) efforts to drive organic agriculture forward through legislative initiatives, transparency, and community engagement. He emphasizes the importance of collaboration among stakeholders in the organic sector, the need for integrity in growth, and the role of vulnerability in building trust. Dillon also highlights the significance of investing in future generations and the power of community in overcoming challenges and fostering change. Takeaways:The OTA serves the organic sector from seed to shelf.Organic industry growth is driven by generational shifts in consumer preferences.Millennials and Gen Z are more committed to organic products than older generations.Success in agriculture should be measured in succession, not just immediate returns.The quality of organic products has significantly improved over the years.Domestic organic production faces challenges due to reliance on imports.Investment in infrastructure is crucial for the growth of the organic sector.Organic farming can positively impact rural economies and biodiversity.Advocacy for organic standards and funding is essential for the sector's future.The return on investment for organic programs is significant for the economy. OTA is focused on driving organic agriculture forward through legislative efforts.Transparency and trust are crucial for the organic sector's integrity.Integrity in growth requires balancing desirability with feasibility.Cultivating a culture of collaboration is essential for the organic movement.Community and advocacy play a vital role in the success of organic businesses.Investing in future generations is a responsibility of the organic sector.Hopelessness can be transformed into action through community support.Vulnerability is necessary for building trust in brands.Continuous improvement is key to maintaining the integrity of organic standards.The organic movement is about more than just farming; it's about creating a better world.  Sound Bites:"Organic food in the U.S. grew to a $71.6 billion market in 2024.""90 % of Millennials and Gen Z are either committed or highly aspirational organic consumers""Success has to be measured in succession.""OTA is helping drive organic forward."“If you're not at the table, you're on the menu.”"Integrity requires vulnerability."“That continuous improvement in integrity is essential to that consumer trust.”“He said, it's time for us as an industry to re-embrace the movement. We didn't tell him to say it, but we were like, yes!That's the value of joining OTA. Come be part of a movement.”“Every $1 invested in USDA National Organic Program staff and operations yields over $3,000 in retail value for the U.S. economy.”"Raise the soil for all farms.""Planting trees for future generations."“A society grows great when old men plant trees whose shade they know they shall never sit in.”"Community is the engine for transformation.""Hope is not a good strategy on its own." Links:Matthew Dillon on LinkedIn - https://www.linkedin.com/in/sustainmdillon/Organic Trade Association (OTA) - https://ota.com/Organic Trade Association (OTA) on Facebook - https://www.facebook.com/OrganicTradeOrganic Trade Association (OTA) on Instagram - https://www.instagram.com/organictrade/Organic Trade Association (OTA) on X - https://x.com/organictradeOrganic Trade Association (OTA) on YouTube - https://www.youtube.com/@OrganicTradeAssocOrganic Trade Association (OTA) on LinkedIn - https://www.linkedin.com/company/organic-trade-association/…OTA's Organic Market Report 2025 - https://ota.com/OrganicMarketReportTOPP Impact Report 2024 - https://www.organictransition.org/impact-report/…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 Chapters:03:00 - Introduction to the Organic Trade Association (OTA)05:26 - Growth of the Organic Industry09:39 - Generational Shifts in Consumer Behavior13:11 - The Evolution of Organic Quality17:52 - Challenges and Opportunities in Domestic Organic Production22:35 - Infrastructure Needs for Organic Growth27:22 - The Role of Investment in Organic Infrastructure31:20 - The Future of Organic Advocacy and Policy34:29 - Driving Organic Forward: Legislative Efforts and Challenges39:54 - The Importance of Transparency and Trust in Organic44:13 - Integrity in Growth: Balancing Desirability and Feasibility49:31 - Cultivating a Culture of Collaboration in Organic55:34 - The Value of Community and Advocacy in Organic61:38 - Investing in the Future: Intergenerational Responsibility01:01:05 - Harnessing Hopelessness: Community as a Catalyst for Change

In 1992, Stella di Campalto received a parcel of rugged, abandoned farm land for her wedding, located in San Giuseppe, near Montacino in Tuscany. Stella, a fiercely independent soul, with no wine experience, went on to start her own eponymous winery. She has created a Manifesto of Diversities, quotes Emmanuel Kant, and was an early adapter of Biodynamic farming in the region. Along with her daughter, Beatrice, they follow their own path and make the most sought-after Brunello and Rosso di Montalcino's anywhere. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

In this conversation, Jen Brush, VP of Innovation and Product at Guayaki, discusses the origins and benefits of Yerba Mate, the evolution of Guayaki's product offerings, and the brand's commitment to sustainability and community. The conversation explores the challenges of navigating the beverage market, building brand loyalty, and the exciting transition to the new brand name, Yerba Madre, which reflects the company's mission and heritage. We touch on the brand's commitment to shade-grown Yerba Mate, which takes more time and money but yields a better product and is better for the environment than sun-grown Yerba Mate. Jen also shares her personal journey with Lupus and how it influences her perspective on innovation and the food industry. We then wrap up by talking about the growing tea movement and the importance of a people-centric business model in creating a better world. Takeaways:Yerba Mate is a unique, naturally caffeinated leaf with health benefits.Guayaki, now Yerba Madre, prioritizes sustainability and community relationships.The brand aims to make Yerba Mate accessible to all consumers.Product innovation is guided by consumer preferences and market trends.Building brand loyalty is essential for success in a competitive market.The convenience store channel presents new opportunities for growth.Guayaki's, now Yerba Madre's, bright yellow branding helps it stand out on shelves.The company has a strong community of brand ambassadors.The transition to Yerba Madre reflects the brand's evolution and heritage, and aims to enhance brand recognition.Focus on product quality is key to retaining customers.Shade-grown Yerba Mate is better for the environment and flavor.A people-first approach leads to positive business outcomes.The tea industry is experiencing significant growth and innovation.Personal health experiences can shape professional perspectives.Collaboration and partnerships are key to impact initiatives.Continuous improvement is essential in business practices.Community engagement is vital for a better world.Kindness and empathy can create a positive impact. Sound Bites:"Yerba Mate is a naturally caffeinated leaf.""It has both caffeine and theobromine (found in chocolate), and offers a more smooth form of energy with less jitters and less crash. So it's a magical leaf and tree."“My goal is to create products that have a little bit for everyone. If we're going to drive awareness about our brand, our mission – the devotion we have to our people and our Yerba Mate – we want to meet people where they are, right?”“Our Ambassadors are brand loyalties. They'll tell you that Guayaki has changed their life. Not just the products, but the brand and what we've done and where've we've been.”"Yerba Madre means mother herb in Spanish.""The more the merrier in the Yerba Mate category. We want to build a category and we want more people to know about the magic of Yerba Mate.”"She told me to always lead with yes. And she would say, yes is the answer.”"I think a better world really puts people at the center of what you do and how you think. Be kind and empathetic. I think that that trickles down organically.” Links:Jennifer Brush on LinkedIn - https://www.linkedin.com/in/jennifer-brush-05a8444/Guayaki, now Yerba Madre - https://yerbamadre.com/Yerba Madre on Instagram - https://www.instagram.com/yerbamadre/Yerba Madre on TikTok - https://www.tiktok.com/@officialyerbamadreYerba Madre on YouTube - https://www.youtube.com/@drinkyerbamadreYerba Madre on Reddit - https://www.reddit.com/user/OfficialYerbaMadre/Yerba Madre on LinkedIn - https://www.linkedin.com/company/yerba-madre/…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 Chapters:03:00 - Introduction to Yerba Mate and Guayaki, now Yerba Madre06:05 - The Unique Flavor and Health Benefits of Yerba Mate08:55 - Guayaki's, now Yerba Madre's, Product Evolution and Innovation Strategy12:05 - Navigating the Beverage Market and Retail Challenges15:12 - Building Brand Loyalty and Community Engagement18:02 - The Future of Guayaki: New Branding (Yerba Madre) and Product Launches35:05 - Rebranding and Heritage in Yerba Mate38:31 - Sustainability and Impact Initiatives42:07 - Regenerative Practices and Biodiversity45:09 - People-Centric Business Models52:25 - Personal Insights and Industry Trends60:23 - Advice and Personal Favorites

This week, the show welcomes two guests who capture the power of farmland preservation. Angie Doucette is the Midwest Senior Farmland Program Manager at American Farmland Trust. She is joined by Kyle Zwieg, owner of Zwieg's Maple Acres in Wisconsin. Angie and Kyle discuss how the work of American Farmland Trust helps protect farms and food sources for generations to come.Heritage Radio Network is a listener-supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

In this conversation, Vilma Livas, Chief Marketing Officer at Nature's Bakery, discusses the brand's purpose of providing healthier snack options for families and the importance of convenience, taste, and value in their product development process. We touch on the impact of the company's acquisition by Mars and how it has allowed for growth and innovation, particularly with new products like the Oatmeal Crumble and Hearty Bar. Vilma shares insights into her consumer-centric approach to product development and the importance of both consumer insights and retail partnerships in launching new products in the CPG industry. She shares the background behind the development of Nature's Bakery's newest innovation — the Hearty Bar. Then we wrap up by discussing Vilma's involvement with Women on Boards, advocating for greater representation of women in leadership roles, and her vision of a better world which includes democratizing access to healthy food options for all consumers. Takeaways:Nature's Bakery aims to nourish families and make healthy snacking accessible.The brand focuses on convenience, offering products that are easy to consume on the go.Consumer research revealed a full family audience for their snack bars, from toddlers to grandparents.The product design emphasizes great taste and better-for-you attributes.The acquisition by Mars has provided resources for scaling and innovation.Nature's Bakery maintains a commitment to its brand purpose despite ownership changes.The product development process starts with identifying consumer needs and iterating ideas.Collaboration with diverse teams enhances creativity in product development.The Oatmeal Crumble was developed to address the need for convenient breakfast options.A consumer-centric approach is crucial for successful product innovation. It's crucial to put personal bias aside for better outcomes.Retailers have their own goals that must be understood.Empathy in business relationships leads to better partnerships.Involving retailers early in product development increases success.Healthy snacks must appeal to both parents and children.Women are underrepresented in board positions despite their influence.Accessibility to healthy food is a significant issue.Consumer demand drives the need for better food options. Sound Bites:“Everything we do is this balance of three things that we hold dear: 1 - great taste; 2 - better-for-you; and 3 - accessibility.”“Start with the consumer. What's the job to be done? What is the problem we're trying to solve here?”“Being owned by a much larger organization has allowed us to accelerate the rate at which we can scale.”“Stay focused on the goal, not the path that we're taking to get there.”"Retailers are gatekeepers to the shelf.""Be empathic, show up and learn.""Kids are very discerning about their snacks."“If you think about the purchasing power of women, you would expect to see that they also influence the direction and course of companies, but they're not at the table.”“A better world is one where we've democratized better for you food, by making it available and accessible to all.” Links:Vilma Livas on Linkedin - https://www.linkedin.com/in/vdlivas/Nature's Bakery - https://naturesbakery.com/Nature's Bakery on Instagram - https://www.instagram.com/naturesbakery/Nature's Bakery on Facebook - https://www.facebook.com/naturesbakery/Nature's Bakery on TikTok - https://www.tiktok.com/@naturesbakeryNature's Bakery on YouTube - https://www.youtube.com/@naturesbakery1316Nature's Bakery on LinkedIn - https://www.linkedin.com/company/nature-s-bakery/…Women on Boards - https://www.wobproject.com/Women on Boards on LinkedIn - https://www.linkedin.com/company/wob-project/…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 Chapters:03:00 - Introduction to Nature's Bakery and Brand Purpose06:03 - Understanding the Family Focus in Healthy Snacking08:58 - The Importance of Convenience and Product Design12:12 - Balancing Taste, Value, and Health in Product Development14:55 - Navigating Brand Growth and Acquisition Challenges18:07 - Leveraging Resources from Larger Corporations21:08 - Innovations: Oatmeal Crumble and Hearty Bar23:51 - The Product Development Process Explained26:56 - Iterating Ideas and Consumer-Centric Design32:30 - Consumer Insights and Retail Partnerships38:12 - Innovating with the Hearty Bar43:28 - Empowering Women on Boards48:38 - Personal Favorites and Future Trends53:47 - A Better World Through Accessible Food

Our 300th Episode- Raj Parr has been a friend of The Grape Nation podcast from the beginning. He has been on multiple times to talk about his wines, books, and new projects.He is an award-winning Sommelier, author, winemaker and the most soulful and spiritual guy I know in wine. He also has the greatest uncertified palate on the planet! Raj makes thoughtful wines at Phelan Farm, now part of the Parr Collective at Stolo Vineyards in Cambria, California, along with Stolo, Brij Wines, Scythian Wines and Colete, each unique wineries. Raj Parr pursues his love of the most interesting varietals from around the world at Phelan Farm, while practicing regenerative farming in his own permaculture.Thank you to Eric “Benny” Bloom and Ryan Zoidis from the world's greatest funk band “Lettuce” for composing The Grape Nation theme song. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Exciting announcement: today Copper & Heat Radio is joining Heritage Radio Network, an independent, nonprofit podcast network with a mission to build a more sustainable world by shifting the way we think about food. To mark the occasion, we're bringing our first episode ever back to the top of the feed. It's called “Brigade”, and it's the first episode in our James Beard Award-winning first season, Be A Girl, released in 2018. Why are restaurant kitchens organized the way they are? What is a kitchen brigade? What does a typical day of a cook look like? How does someone move up the ranks? And what do women do to work their way up the ranks in a kitchen?   Some of the stats: Women make up a little over 50% of students graduating culinary schools Women make-up over 50% of total foodservice employees Somewhere between 30%-50% of back-of-house employees identify as women 27% of line cooks are ladies 19% of chefs are ladies 7% of head or executive chefs are ladies.

In this conversation, Michael Fisher, founder and CEO of Rotten, shares his journey of building a candy brand from scratch with zero experience in the industry. He talks about the initial trap that many startup CEOs fall into, himself included, of chasing the symbols of success instead of focusing on the business fundamentals. Michael then shares his personal connection to candy and the creative process behind building a brand narrative that emotionally resonates with consumers. During the conversation, we touch on the power of learning from advisors, the role of Kickstarter in validating his product concept, and his focus on healthier ingredients while maintaining great taste. Michael also shares insights on creative collaboration, the challenges of competing in the candy industry, including navigating legal issues with larger brands, and his vision for a better world through diverse product options.Key points from this episode:Transitioning from a startup CEO mindset to a real business is crucial.Learning from advisors and networking is key to success.Kickstarter served as a validation tool for Rotten's concept.A personal connection to candy inspired the brand's focus.Building a brand narrative is essential in a competitive market.World-building with engaging characters enhances brand identity through rich and engaging storytelling.The candy industry is brand-dominated, requiring strong branding to compete for loyalty.A significant portion of consumers are purchasing less candy due to health concerns.The brand aims to attract consumers who have never purchased better-for-you candy before.Formulation challenges are common when creating healthier candy options.The brand has undergone multiple reformulations to improve product quality.Legal challenges from larger brands can be daunting, but also indicate market presence.The goal is to provide consumers with better options that taste great.A better world means offering diverse food options, including healthier choices. Sound Bites:"It's really hard to remember that there isn't a playbook. What's going to work for your brand is going to be a unique path.""I stopped buying a lot of candy, actually, and I missed it. I missed the experience of eating candy.”"I really wanted to have a focus on building a strong brand that people could love.""We have worlds that haven't been explored, you know, Freektopia and all these fun places.”“More than a third of consumers in our category, non-chocolate candy, reported purchasing less candy over the last year. And the number one reason they report that is health and diet concerns."“We are showing that there is demand from people and people are willing to pay a premium for candy that still tastes incredible and gives them some of these health benefits.”“We're gonna win here is if someone eats our candy and it's their favorite candy, regardless of the health benefits.""So that was a fun time for me to play around in my kitchen, but I quickly learned that it's a very technical product to make." Links:Michael Fisher on LinkedIn - https://www.linkedin.com/in/michael-fisher1/Rotten - https://eatrotten.com/Rotten on Instagram - https://www.instagram.com/eatrotten/Rotten on Tiktok - https://www.tiktok.com/@eatrottenRotten on YouTube - https://www.youtube.com/@eatrottenRotten on LinkedIn - https://www.linkedin.com/company/eatrotten/posts/…Dr James Richardson - Evolve CPG episode 74 - https://modernspecies.com/brands-for-a-better-world-podcast/focus-on-your-fans-dr-james-richardson-premium-growth-solutions?rq=rampingRamping Your Brand Book - https://www.rampingyourbrand.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 Chapters: 03:00 Introduction to Michael Fisher and Rotten06:09 The Transition from Startup CEO to Real Business08:49 Learning the CPG Landscape12:00 The Role of Advisors and Networking14:59 Kickstarter: A Launchpad for Validation18:11 Personal Connection to Non-Chocolate Candy21:05 Building a Brand with a Narrative23:55 World Building in Brand Development28:31 Creative Collaboration in Candy Design31:49 Building Emotional Connections with Consumers33:01 Competing in the Candy Industry39:05 Formulation Challenges and Product Development47:42 Navigating Legal Challenges with Big Candy53:39 A Vision for a Better World through Options

In this conversation, Dr. Aaron T. Dossey discusses the surprising amount of land clearing around the globe for agriculture and its detrimental effects on the environment, including biodiversity loss and climate change. The solution, according to our guest, is insect protein as a sustainable alternative to traditional livestock because of the efficiency and nutritional benefits of growing insects for food. Dr. Dossey shares his journey into the field of entomophagy, detailing how he transitioned from a passion for insects to founding All Things Bugs LLC where he focuses on the commercialization of insect-based food products. In this conversation, Dr. Aaron T. Dossey discusses the challenges of the insect protein market, the processing techniques he developed, the hurdles faced in scaling production, and the importance of consumer acceptance. Dr. Dossey emphasizes the need for collaboration within the industry and shares his vision for a sustainable future where insect protein becomes a mainstream food source.Key points from this episode:Land clearing contributes significantly to climate change.Deforestation leads to loss of biodiversity and ecosystem degradation.Insect protein is more sustainable than traditional livestock.Insects require less water and resources for production.Insects provide complete proteins and essential nutrients.Funding opportunities can drive innovation in sustainable food sources.Product development in insect protein is complex but necessary.Scaling insect farming can address food security issues.Serendipity plays a role in entrepreneurial success.Innovative processing techniques can enhance the quality of insect protein.Market challenges include competition from lower-quality products.Consumer acceptance is crucial for scaling insect protein products.Collaboration within the industry can lead to more efficient practices.Raising awareness about the benefits of insect protein is essential.Funding and investment are critical for growth in this sector.Sustainable practices can make insect protein a viable alternative.The ingredient price must be competitive for widespread adoption.Consumer products can help normalize insect protein in diets.A better world includes more wild spaces and equitable economic systems. Sound Bites“It appears that land clearing potentially is a bigger problem than climate change.""We're losing species faster than we can track.""Insects are really a no-brainer when you really look at their benefits, their efficiency, all the positive attributes and lack of negative – other than perception, there really aren't a lot of negative attributes.""Insects use very little water compared to livestock. For example I see usually around 1% water use compared to beef, or something in that range.”"Insects are complete proteins, unlike many plants.""We need to scale up sustainable technologies quickly.""We need to reduce beef and dairy consumption.""We are the R&D labs for major food manufacturers." LinksDr Aaron T Dossey on LinkedIn - https://www.linkedin.com/in/aarontdossey/All Things Bugs - https://allthingsbugs.com/All Things Bugs on LinkedIn - https://www.linkedin.com/company/allthingsbugs/All Things Bugs on Facebook - https://www.facebook.com/AllthingsbugsAll Things Bugs on X - https://x.com/AllThingsBugsAll Things Bugs on YouTube - https://www.youtube.com/user/AllThingsBugsAll Things Bugs on TikTok - https://www.tiktok.com/@allthingsbugsAll Things Bugs: Leader in Insects as a Sustainable Bioresource - https://www.youtube.com/watch?v=CgGWStYQC_YBugs In Space: Biomimicry Solution for Sustainable Food on the Moon, Mars and Earth - https://www.youtube.com/watch?v=vp0S-Gfk_tAInsects as Sustainable Food Ingredients (Book) - https://shop.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8Invertebrate Studies Institute - https://isibugs.org/Invertebrate Studies Institute on LinkedIn - https://www.linkedin.com/company/isibugs/Invertebrate Studies Institute on Facebook - https://www.facebook.com/InvertebrateStudiesInstitute/Invertebrate Studies Institute on X - https://x.com/ISIBugsInvertebrate Studies Institute Research Video - https://vimeo.com/user48219928Griopro (Ingredient) - https://griopro.com/Some videos:https://www.youtube.com/watch?v=CgGWStYQC_Yhttps://www.youtube.com/watch?v=vp0S-Gfk_tAhttps://vimeo.com/user48219928…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

Comedian, actor, writer, producer, Ike Barinholtz is our hilarious guest, we have pizza news, and the topic is...GARLIC KNOTS".Ike Barinholtz is a comedian, actor, writer, director, and Celebrity Jeopardy winner. He was a cast member on MADtv for 5 seasons, was a writer and actor on the Mindy Project, an actor in Eastbound and Down, co-wrote the film Central Intelligence, was in the films Neighbors and Neighbors 2, helped produce write and star in the History of the World Part 2 along with Mel Brooks, was a voice on the Simpsons, co-created and wrote for Netflix's Running POINT and is starring in Apple TV's The Studio. it's Ike Barinholtz!Ike Barinholtz is a comedian, actor, writer, director, and Celebrity Jeopardy winner. He was a cast member on MADtv for 5 seasons, was a writer and actor on the Mindy Project, an actor in Eastbound and Down, co-wrote the film Central Intelligence, was in the films Neighbors and Neighbors 2, helped produce write and star in the History of the World Part 2 along with Mel Brooks, was a voice on the Simpsons, co-created and wrote for Netflix's Running Point and is starring in Apple TV's The Studio.Ike discusses his love of all things Chicago, a hilarious run-in with Mike Ditka, and why Michael Jordan is the pizza of basketball players. Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

Len Senater is the founder of The Depanneur. The Dep, as many call it, is a place and a concept that has evolved over more than a decade. It has had several iterations, including housing a corner store and cafe and even the inspiration for a nonprofit lifting up newcomers to Canada. The Dep has served as a showcase of the incredible culinary diversity that makes up Toronto's food culture by hosting thousands of unique, public, and private food events from supper clubs and cooking classes to table talks, brunches, and more.Heritage Radio Network is a listener-supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

Jessica Allen is probably best known as one of the co-hosts of CTV's popular daytime talk show, The Social. But this St. Thomas, Ontario,  native also has a reputation for being a bit of a foodie. From working in restaurants to writing about food, relationships, and pop culture, you will hear Jess' excitement over food shine through.Heritage Radio Network is a listener-supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

Texas born Jeff Porter and Jersey Boy Raj Vaidya have spent over 4 decades in wine and hospitality. Jeff at Tra Vigna, Babbo, Del Posto, Raj at Gary Danko, Per Se and over a decade at Daniel to name a few. Jeff went on to consult while Raj joined Pressoir, responsible for La Paulee, La Fete du Champagne, La Tablee, Pressoir Events and now with Jeff Porter, Convivio del Vino. Jeff currently resides in Turin Italy, while Raj is based out of New York. Convivio del Vino, coming up the end of April, is an Italian wine fair dedicated to a curated list of winemakers from historic family estates to a new generation of growers. The inaugural Convivio del Vino will feature over 30 winemakers pouring over 150 wines, including themed dinners during the week.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Host: Holli Cederholm Editor: Clare Boland 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: Maine has been experiencing a shift in the growing season, including a trend towards a longer season. Variability in weather — from unpredictable precipitation to an uptick in extreme weather events — makes it hard for gardeners to know what to plan for. On the April episode of Common Ground Radio, we discuss cultivating resilience in the face of increased weather variability with Rebecca Long, the coordinator of Horticulture Training Programs for the University of Maine Cooperative Extension. List of subjects: – Gardening – Soil organic matter – Irrigation – Variety selection – Succession planting – Hedgerows – Shade cloth – Floating row cover – Garden pests and disease Guest/s: Rebecca Long, coordinator of Horticulture Training Programs for the University of Maine Cooperative Extension FMI- What's happening with Maine's weather: – Maine Climate Office — mco.umaine.edu/climate/me_monthly – Maine Climate and Ag Network — umaine.edu/climate-ag Gardening resources from the University of Maine Cooperative Extension: – UMaine Cooperative Extension pollinator-friendly gardening — extension.umaine.edu/gardening/pollinator-garden-certification – In-depth training programs: Master Gardener Volunteer, Maine Horticulture Apprentice, and Maine Gardener Trainings — extension.umaine.edu/gardening/learn – Webinars On Demand — extension.umaine.edu/gardening/learn/on-demand-webinars – Maine Home Garden News newsletter — extension.umaine.edu/gardening/maine-home-garden-news – Reach out to your local extension office with questions — extension.umaine.edu/county-offices Gardening resources from MOFGA: – Organic gardening resources — mofga.org/trainings/gardening – Organic gardening workshops — mofga.org/trainings/event-calendar – Gardener Newsletter — mofga.org/newletter-sign-up-gardener – Pest Report Newsletter — mofga.org/newletter-sign-up-pest-report – “Succession Planting for Continued Yields and Season Extension” by Will Bonsall — mofga.org/resources/gardening/succession-planting-for-continued-yields-and-season-extension – “Making Your Garden Less Hospitable to Disease” by Caleb Goossen, Ph.D. — mofga.org/resources/gardening/making-your-garden-less-hospitable-to-disease – “Drip, Drip, Drip” by Eric Sideman, Ph.D. — mofga.org/resources/water-management/drip-drip-drip – “Garden Tip: Watering During Drought” — mofga.org/resources/gardening/garden-tip-watering-during-drought – “Water in the Garden: Too Much or Too Little” by Will Bonsall — mofga.org/resources/water-management/water-in-the-garden About the hosts: Holli Cederholm has been involved in organic agriculture since 2005 when she first apprenticed on a small farm. She has worked on organic farms in Maine, Vermont, Connecticut, Scotland and Italy and, in 2010, founded a small farm focused on celebrating open-pollinated and heirloom vegetables. As the former manager of a national nonprofit dedicated to organic seed growers, she authored a peer-reviewed handbook on GMO avoidance strategies for seed growers. Holli has also been a steward at Forest Farm, the iconic homestead of “The Good Life” authors Helen and Scott Nearing; a host of “The Farm Report” on Heritage Radio Network; and a lo0ng-time contributor for The Maine Organic Farmer & Gardener, which she now edits in her role as content creator and editor at MOFGA. The post Common Ground Radio 4/10/25: Resilient Gardening first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

In this conversation, RJ Bee, the executive director of Heritage Radio Network, shares the story of how the network was founded and how they transitioned from a local radio station to a diverse podcasting platform focused on food systems storytellers. We discuss the mission-driven initiatives of Heritage Radio Network, like the fellowship program that trains fellows in food storytelling and podcasting, and the importance of community support for the nonprofit. RJ and Gage then discuss the interconnectedness of food systems, the challenges faced by farmers, and the potential of technology to innovate sustainable practices. RJ shares his vision for a better world, emphasizing the need for responsible consumption and the role of businesses in creating positive change. Key points from this episode:Heritage Radio Network started as a pirate radio station in shipping containers.The network has evolved from local radio to a national podcasting platform.COVID-19 significantly changed recording practices, with a shift to remote recording.Community engagement is crucial for the network's mission and growth.The network categorizes its podcasts into food industry and business, food culture and systems, and food news and trends.In-person gatherings are being reintroduced to foster community connections.The future of audio-only podcasting with platforms shifting towards prioritizing video content.Heritage Radio Network has a mission-driven approach to podcasting.The fellowship program trains individuals in food storytelling.Community support is crucial for nonprofit organizations.Farmers are facing significant challenges in the current climate.The food system is interconnected with various social issues.Innovations in food technology can lead to healthier eating.Technology can play a role in improving food sustainability.A better world involves responsible consumption and giving back.Capitalism can coexist with environmental responsibility.Storytelling is a powerful tool for food advocacy.

This week, we are travelling back to the American Midwest, where I will chat with Cincinnati-based James Beard nominated chef Jose Salazar. And we will revisit my 2024 interview with Chicago-based James Beard Award-winning pastry chef Mindy Segal.Heritage Radio Network is a listener-supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

Three Per Se Alum walk into a bar, you know that joke, have a drink, and decide to open a Hawaiian restaurant in the East Village. Jin Ahn is the co-owner, general manager and beverage guru at Noreetuh. He spent decades in service, hospitality and wine at places like Jean Georges and Per Se, where he worked with his other co-owners, Chef Chung Chow and Gerald San Jose. Jin has created one of the most interesting and unique wine destinations in the country championing German Riesling and Hawaiian food. Noreetuh just celebrated their 10th anniversary this month. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

We are back with another episode about Canadian food culture in our limited series, More Than Maple. This show brings us out to Manitoba where I meet historians and authors Janis Thiessen and Kimberley Moore.Janis discusses the stories she discovered behind some of Canada's favorite snack foods and talks about how she, along with Kimberly, embarked on a journey to learn about Manitoba food culture.You may be surprised by what you learn in this episode. Spoiler alert: there are some Midwestern connections you may not see coming!Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

All hail the golden age of beer! Today there are nearly nine thousand breweries in the US alone, brewing an enormous range of styles from imperial stouts to double India pale ales, golden pilsners, briny melon goses, and much more. But while this breadth can delight the taste buds all year, how does one choose what to drink without feeling overwhelmed or defaulting to the same brews again and again? Acclaimed beer expert Tom Acitelli presents a fifty-two week guide to choosing the perfect beer to complement every week of the year. With tasting notes, brand recommendations, a guide to how to best serve, sip, and savor, plus fascinating backstories and trivia, Acitelli unearths what beer lovers actually care about and reveals how to appreciate the best that the golden age of beer has to offer.You can get a copy of the book HERERecorded at Notch Brewing - Brighton( Boston) March 5, 2025  

We are continuing our limited series about Canadian food culture, More Than Maple. This week, I welcome two guests who share their respective lived experiences in food justice and bringing indigenous cuisine to a wider audience in Western Canada. Meet  BC-based food systems activist Abra Brynne, and Chef Brittany Stoney of Bernadette's, an Indigenous restaurant in Edmonton, Alberta.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

We are back with another episode that is part of our limited series about Canadian food culture, More Than Maple. This week we are traveling from the Maritimes to the Prairies to learn about important programs serving the unique food security and job training needs of communities in Newfoundland & Labrador and Alberta. Josh Smee and Laurel Huget join us from Food First NL and Anca Roman joins us from EthniCity Catering and Cafe in Calgary.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

Straight outta DC, Carlton McCoy made his Grandma proud receiving a scholarship to the Culinary Institute in NY studying to become a chef, eventually moving to NYC and back to DC to work in some of the hottest restaurants including Aquavit, Per Se and City Zen. His love of food started shifting to wine and Carlton headed west and hit the slopes in Aspen at the legendary Little Nell, rising to Beverage Director and receiving his Master Sommelier certificate. Carlton met Gaylon Lawrence Jr. at Little Nell, where Gaylon brought him on to run storied Heitz Cellars in Napa. The fun just begun when Gaylon and Carlton started Lawrence Wine Estates and acquired Burgess Cellars, Stony Hill Vineyard, Haynes Vineyard, Lascombes to name a few, and founded Demeine Estates, a fine wine import and marketing company. Carlton McCoy also co-founded the Roots Fund, a non-profit organization aimed at creating educational and employment opportunities for Black and Indigenous individuals in the wine sector. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Andy Farrell is the brewmaster of Bell's Brewery, overseeing innovation and recipe development at both the Comstock Brewery. Andy has helped bring dozens of brands to life, including Hazy Hearted, Light Hearted, and Oberon Eclipse. He has represented Bell's at several conferences and numerous industry associations.Born and raised in Kalamazoo, Andy first started working at Bell's in 2000, working in brewing, cellar operations, as well as leadership roles, serving as Head Brewer, Brewing Innovation Manager, and his current role as Brewmaster.  Andy leads a great team of brewers who manage specialty brewing, including new product development, barrel aged beers, portfolio optimization, and raw material assessment, as well as research and development brewing trials at both the Comstock, and Kalamazoo breweries. Andy has been influential in building the innovation brewery, which has allowed Bell's to quickly take new ideas to market. 

This week on Snacky Tunes, we sit down with Randy Clement of Good Neighbor Bar and West Altadena Wine & Spirits—part of the Everson Royce family of neighborhood spots—to talk about the Altadena area and how it was impacted by the Eaton Canyon fire. Randy shares what it was like being on the ground with his son, looking up houses as the flames still burned, the emotional weight of reopening for the community, and the long road to recovery.Then, we dive into the archives for a set from French Horn Rebellion, the Milwaukee-born, Brooklyn-based indie electro-funk duo. They break down what it's like to be brothers in a band and play some jams from their then-new album.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

On the latest episode of Inside Julia's Kitchen, host Todd Schulkin speaks to Clarissa Wei, author of “Made in Taiwan: Recipes and Stories from the Island Nation,” which received the IACP Julia Child First Book Award in 2024. Todd and Clarissa discuss what distinguishes Taiwanese cooking, the book's focus on Taiwanese identity and how she plans to use the $5,000 grant that accompanies the award. Plus, Clarissa shares a Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

This is another episode that is part of our limited series about Canadian food culture. Meet Chef Tammy Maki, pastry chef and founder of Raven Rising Chocolate, and Inez Cook, owner of the Salmon and Bannock restaurants and catering company. Both women share their inspiring stories of exploring their Indigenous identity while building successful food businesses in the process.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

Our guest is Alexander Nicolau who is the founder of Mandaracha https://www.mandaracha.com/ in Kyoto, which opened in 2019.  Originally from France, Alex fell in love with Japanese tea while he was working in the fields of food technology and open innovation.Mandaracha is a very special place where you can find a variety of Japanese tea, which Alex selected by visiting and meeting with each producer.  You can also enjoy a tea ceremony and have other cultural experiences, such as a Shamisen guitar performance and a Rakugo comedy show.In this episode, we will discuss how Alex got into Japanese tea, why he loves Japanese tea so much, the classic and new types of Japanese tea Alex recommends, the rapidly changing tea market, the future of the Japanese tea industry and much, much more!!!Social Handles: IG  kyoto_mandarachahttps://www.facebook.com/MANDARACHAhttps://www.linkedin.com/company/mandaracha/

This week on Snacky Tunes, Darin's back in Bed-Stuy, chopping it up with Chef Jilbert El-Zmetr about his brand-new restaurant, Laziza. From growing up in the family business to globe-trotting his way to Williamsburg, Jilbert shares the journey that led him to open a spot that blends killer mezze, vintage vibes, and a soundtrack straight from his personal vinyl collection.Then, we keep the Brooklyn love going, digging into the archives for a performance from Bad Credit No Credit. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.For those looking to support LA restaurants, check out the latest Snacky Tunes Substack for donation links and action items.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

We are kicking off a limited series of episodes about Canadian food culture. Much like Midwestern foodways, Canada's food landscape offers much more than meets the eye…much more than maple! Get an introduction to Canadian foodways with guests David Szanto, a freelance academic in food studies, and Kesia Kvill, an independent food historian focused on Canadian Foodways. Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

Jimmy meets with the team behind Eckhart Brewery at their in progress location to discuss their processes and plans!  They discuss the process of their creations as well as what to expect from the new site. They talk all things beer and brewing from the latest trends to up and coming recipes, as well as the process of food pairings and inspirations of their favorite establishments. Justin Sirois is the Operations Manager at Eckhart Beer Co, and he combines his experiences in the brewing, film and television and hospitality industries in his approach to operations and logistics at Eckhart Beer Co. Nick Meyer is a 20-year veteran of restaurant kitchens in New York and San Francisco, and the former owner of Some Good Beer, a craft-beer store in Manhattan. Rachel Wood has been in the craft beer and brewery industry starting in Florida over 15 years ago (6 in NYC!) and is a proud leadership member of Pink Boots NYC chapter. Adam Wolfe has worked over 10 years in the brewing industry. Most of that spent brewing abroad in Australia and Europe. He's helped multiple breweries start from the ground up, and loves all things lagerFred Maurer is a chef and charcutier, formerly of Dickson's Farmstand Meats and BKLYN Larder, and forever your Hot Dog Boyfriend. 

On this episode of Snacky Tunes, Darin heads down to San Diego to catch up with Chef Tara Monsod of ANIMAE and Le Coq. She shares her journey from growing up in LA to shaping a new kind of restaurant experience that blends her Filipino heritage with modern flavors. We talk about her culinary philosophy, the energy of her kitchens, and what makes a Saturday night at her spots something special.Then, we take a trip into the archives for a performance from Freelance Whales, the very first band ever featured on Snacky Tunes. While their debut appearance is buried deep in episode 26 (go find it on Heritage Radio Network if you're curious), today, we're spinning their second live session—an early gem from the show's history.Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.For those looking to support LA restaurants, check out the latest Snacky Tunes Substack for donation links and action items.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

In this special installment of Snacky Tunes, Darin continues the conversation on how the Los Angeles culinary community is responding to the devastating L.A. fires. First, we welcome back Brad Metzger and Jacqui Leanza, who are behind one of the most incredible fundraising dinners—Chefs Love LA. The event features an all-star lineup including Ruth Reichl, Daniel Boulud, Nyesha Arrington, Billy Harris, Phil Rosenthal, Jeremy Fox, Curtis Stone, Jonathan Waxman, and more!!! The dinner at the legendary Lawry's is raising critical support for World Central Kitchen and Restaurants Care.In the second half of the show, we sit down with Zak Fishman, owner of Prime Pizza and a longtime Altadena local, to discuss the impact of the fires on the neighborhood and the restaurant community. He shares his experience navigating the aftermath and the path to rebuilding.For those looking to support LA restaurants, check out the latest Snacky Tunes Substack for donation links and action items.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

In this episode of *Cutting the Cheese*, we wrap up 2024 with a dive into the year's biggest moments in the cheese industry, including key highlights and challenges. We discuss the latest trends spotted at the Fancy Food Show, from innovative flavors to sustainability, and explore what these shifts could mean for the future of specialty cheese. We also break down the impact of current tariffs and trade discussions on cheesemakers, importers, and consumers. Plus, we're joined by guest host Nathan Aldridge, a seasoned industry expert, for an engaging chat about his favorite cheeses, insights from the field, and what excites him most about the year ahead.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

In this episode of Snacky Tunes, Darin continues the conversation about the ongoing challenges faced by the Los Angeles restaurant community in the wake of the devastating fires. Over two weeks in, the fires continue to impact the city with little clarity on the road ahead.First, Darin welcomes back Charles Namba and Courtney Kaplan of Tsubaki, Ototo, and Camélia, who share their experiences navigating the crisis. The duo instead provides an honest look at how the fires have affected their business and the broader restaurant industry—facing a 50% drop in covers, grappling with outdoor dining decisions, and doing their best to keep staff employed. They offer valuable insights and practical tips on how listeners can support their favorite spots during these uncertain times.In the second half of the show, Courtney Storer joins the conversation to discuss how she has been feeding the community through her company, Coco's to GoGo, an inspiring culinary initiative driven by a dedicated network of volunteers. She shares actionable advice on organizing community support, the importance of self-care for those committing to long-term relief efforts, and her goal to make her nonna inspired food feel like a warm hug.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.