Podcasts about Heritage Radio Network

Listen to 11 entrepreneurs from across the United States as they pitch their brands and products as part of the Naturally Rising pitch competition, hosted by Naturally Network, and in partnership with New Hope Network, Cambium Analytica, Beyond Brands, FoodBevy, NIQ, and us, Brands for a Better world! Each of these entrepreneurs won a regional competition for the chance to compete on the national stage Newtopia Now, 2025!Listen to all pitches, then click here to tell us which brand, product, and entrepreneur you'd vote for!https://forms.gle/UKuHfdUjkCxSDdsW9If you want to buy a pitch product's sample box featuring these brands (brought to you by FoodBevy) or register for the live Pitch Competition on August 21st at Newtopia Now in Denver, CO, visit Naturally Networks' event registration page here.Starting from the West Coast and moving our way out east, here's who you'll hear from.Naturally Seattle's Stephanie McGregor pitching Ringa, a canned moringa and apple cider vinegar based, functional beverage. https://drinkringa.com/Naturally NorCal's Brandie Miller pitching Mochi Love, a chewy, cream-filled mochi snack. https://www.mochilove.co/Naturally Los Angeles' Jocelyn Rameriz pitching Todo Verde, a true-to-culture taco seasoning. https://todoverde.org/Naturally San Diego's Sydney Chasin pitching Chasin' Dreams Farm, seed oil free baked puffs made from sorghum and whole grain brown rice. https://chasindreamsfarm.com/Naturally Colorado's Anna Zesbaugh pitching Corpse Reviver, a canned hydration drink with electrolytes and essential elements. https://drinkcorpsereviver.com/Naturally Austin's Ashley Waldman pitching Jubilee's, the only flavored milk with secret veggies. https://drinkjubilees.com/Naturally Minnesota's Simon Solis-Cohen pitching Huxley, a canned superfruit energy drink featuring cascara. https://drinkhuxley.com/Naturally Wisconsin's Deed Ziegler pitching Rec Pak, an ultralight meal replacement for outdoor adventurers. https://recpak.co/Naturally Chicago's Ivan Gutierrez pitching Tierra Negra, a premium dark Mexican salsa. https://www.tierranegrasalsa.com/Naturally New York's Damiano Messineo pitching Loopini, high-protein, healthy frozen pizza handcrafted in Italy. https://eatloopini.com/Naturally New England's Holly Arbuckle pitching Singing Pastures, pasture raised, traditionally crafted meat and salami. https://singingpastures.com/Links:Vote for your favorite brand, product, and entrepreneur here:https://forms.gle/UKuHfdUjkCxSDdsW9…Naturally Network - https://www.naturallynetwork.org/Naturally Rising - https://www.naturallynetwork.org/naturally-rising…Newtopia Now - https://www.newtopianow.com/…Naturally Seattle - https://www.naturallyseattle.org/Ringa - https://drinkringa.com/Stephanie McGregor on LinkedIn - https://www.linkedin.com/in/stephanieleemcgregor/…Naturally NorCal - https://naturallynorcal.org/Mochi Love - https://www.mochilove.co/Brandie Miller - https://www.linkedin.com/in/brandie-miller-482bab41/…Naturally Los Angeles - https://www.naturallyla.org/Todo Verde - https://todoverde.org/Jocelyn Rameriz - https://www.linkedin.com/in/jocelyncramirez77/…Naturally San Diego - https://naturallysandiego.org/Chasin' Dreams Farm - https://chasindreamsfarm.com/Sydney Chasin - https://www.linkedin.com/in/sydney-chasin-074a158a/…Naturally Colorado - https://www.naturallycolorado.org/Corpse Reviver - https://drinkcorpsereviver.com/Anna Zesbaugh - https://www.linkedin.com/in/anna-zesbaugh-a79897b9/…Naturally Austin - https://www.naturallyaustin.org/Jubilee's - https://drinkjubilees.com/Ashley Waldman - https://www.linkedin.com/in/ashleyverrill/…Naturally Minnesota - https://www.naturallyminnesota.org/Huxley - https://drinkhuxley.com/Simon Solis-Cohen - https://www.linkedin.com/in/simon-solis-cohen/…Naturally Wisconsin - https://www.naturallywisconsin.org/Rec Pak - https://recpak.co/Deed Ziegler - https://www.linkedin.com/in/deed-ziegler-bba39a6/…Naturally Chicago - https://www.naturallychicago.org/Tierra Negra - https://www.tierranegrasalsa.com/Ivan Gutierrez - https://www.linkedin.com/in/ivan-m-gutierrez-3b169b69/…Naturally New York - https://www.naturallynewyork.org/Loopini - https://eatloopini.com/Damiano Messineo - https://www.linkedin.com/in/damiano-messineo-53354018a/…Naturally New England - https://www.naturallyne.org/Singing Pastures - https://singingpastures.com/Holly Arbuckle - https://www.linkedin.com/in/holly-arbuckle-ba56a61b8/…FoodBevy - https://www.foodbevy.com/FoodBevy Insider's Box - https://insider.foodbevy.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_radioSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy heads down South to the Jersey Shore to meet with Dave Gill and Jessie Chase at Wildwoods BBQ. Dave is the co-owner of Wildwoods and Jessie is the founder of The Social Medium- a communications agency based in Paris and New York. Dave shares how he got his start at Hometown BBQ, incorporating Australian BBQ techniques, consulting in Bogota, and what it takes to win Brisket King NYC. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Is the world ready for a mesquite-smoked Aguardiente? John Campbell sure seems to think so, which is why he's bringing his Warbringer Aguardiente to a face near you! John sits down with the band to discuss his time as a distiller for Laphroaig, building a mesquite-smoked whiskey for Sespe Creek Distillers, and why they even called it that in the first place.PLUS, Ice Week is coming! This month while the regular show is on break Greg, Sother and Damon are bringing on special guests just for their regulars for a deep dive into all things Ice. Proceeds go to support our favorite type of ice, abolished.Follow Warbringer on Instagram at @warbringerwhiskeyLINKSBecome a Regular: patreon.com/BottledinBondFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Don't forget to click SUBSCRIBE and RATE the show if you can.

My guest today is Tim Fronzek who is a co-founder of Nosh.bio https://www.nosh.bio/ based in Berlin, Germany. Plant-based protein has been gaining attention, particularly since the 2010s for our growing health and environmental concerns. However, various products in the market may not be as ideal as it was thought to be. Some are not so environmentally friendly in their manufacturing process, or undesirable compounds are created during the high level of processing of ingredients. Also, their flavors and textures may not be very satisfying. To conquer these issues, Tim came up with the idea of using Koji, the beneficial mold used to make a majority of traditional Japanese food. His company Nosh.bio has been offering protein made with koji since 2022 to global clients. In this episode, we will discuss how Tim discovered Koji's potential, the health benefits and sustainable nature of Koji protein, what diets are possible to keep our earth healthy and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cynthia Duran, founder of Xinca Foods, shares her journey of creating the first Salvadorian frozen food brand in the U.S. She talked about her family's love of food, their cultural roots, and the challenges of entrepreneurship. Cynthia emphasizes the significance of community support and feedback in building her brand, as well as her future plans for growth and product development. She reflects on her recent pitch competition wins, including Naturally Rising Seattle's People Choice Award, the personal growth she has experienced through her entrepreneurial journey, and the impact she hopes to make in the world through her food.Takeaways:Cynthia's family culture influenced her passion for cooking.Food is a way to connect with cultural roots.Xinca Foods aims to share Salvadorian culture with a wider audience.Community feedback is crucial for product development.Cynthia's journey has been filled with challenges and triumphs.The importance of quality in food production cannot be overstated.Cynthia's experience in data analysis helps her understand consumer behavior.Building a brand requires resilience and adaptability.A better world means being kind and supporting one another.Sound bites:“My parents always said, you need to be independent. You need to learn how to cook for yourself.”“Growing up, I thought everyone in the United States knew what loroco was, but it turns out only people who grew up in Salvadorian or Guatemalan households knew.”“I was thinking, why can't I find pupusas in the freezer aisle?”“Salvadorian people are the third largest Latino community in the United States.”“The quesadilla dessert is a great segue for us because not only is it a traditional Salvadorian dessert, it's also appealing to consumers.”“One thing I've learned is packaging is everything, especially when you're in CPG.”“Dwight from Town and Country said “Your product is selling itself even if you're not standing in front of the case.”””I really like making that impact, but I didn't realize it when I started this business. I was just making food for my community.”“We were looking for a co-packer, but there wasn't really anyone that could make the product the way I wanted it.”“We were like, well, we don't really have a choice. We have to have a custom machine to make the product to my specific specifications, right?”“It's a great advantage for me because other people can't really do that or can't really do their own research and development the way that I can because I have the ability to do that in my own place.”“This is a very cash intensive, time consuming type of business.”“Sometimes we can think with our heart, but you also have to think with your mind, right?”“I'm just happy that I won both. I didn't realize I would win anything.”“I feel like I've gotten to know myself a bit more. My limits are far beyond what I thought I could, you know?”Links:Cynthia Duran on LinkedIn - https://www.linkedin.com/in/cynthia-duran-693410b9/Xinca Foods- https://xincafoods.com/Xinca Foods on LinkedIn - https://www.linkedin.com/company/xinca-foods-llc/posts/Xinca Foods on Facebook - https://www.facebook.com/Xincafoods/Xinca Foods on Instagram - https://www.instagram.com/xincafoods/Xinca Foods on X - https://x.com/xincafoods…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 Cynthia Duran: The Journey Begins06:01 Cultural Connections Through Food08:46 Learning to Cook: A Family Tradition11:44 The Birth of Xinca Foods14:40 Bringing Salvadoran Cuisine to the U.S.17:29 Market Research and Product Selection20:43 The Importance of Packaging23:39 Future Products and Expansion Plans32:44 Strategic Product Development33:40 The Decision to Manufacture In-House35:05 Quality Control and Unique Product Standards37:10 Flexibility in Product Development38:36 Retailer Relationships and Market Insights40:02 New Product Development: Chicken and Cheese Pupusa42:45 Family Feedback and Recipe Testing44:55 Navigating Challenges in CPG48:03 Lessons from Manufacturing Challenges54:20 The Tough Reality of Entrepreneurship57:55 Leveraging Past Experience in Building a Brand58:51 Data-Driven Insights in Entrepreneurship01:01:30 Balancing Heart and Mind in Decision Making01:02:55 The Power of Storytelling in Pitch Competitions01:08:40 Scaling and Future Plans for Xinca01:12:52 Lessons Learned and Personal Growth01:19:03 Building Community and Impacting CultureSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Are we loving mezcal to death? That's just one of the questions Tim McKirdy set out to answer when he began working on a mezcal docuseries for his ongoing podcast Cocktail College. Airing now after two years in the making, Tim sits down with Greg and Sother to discuss his trip to Oaxaca, what he learned about agave farming and distilling, a possible espadin conspiracy, and the challenges of converting such an in-depth story into a three-part podcast.Plus, Tales of the Cocktail 2025 is in the history books! Greg and Sother talk highs, lows, regrets, and where Greg wound up crashing the whole time he was there.Follow Steve at @mightyschneidyFollow Sip & Guzzle at @sipandguzzlenycLINKSListener SurveyCocktail College's Mezcal SeriesGreg's Brewery Article for VinepairTim's email to RSVP for Vinepair After Hours: tim@vinepair.comFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Don't forget to click SUBSCRIBE and RATE the show if you can.

In our final Boomerang! from Tales of the Cocktail Greg and Phil sit down with Amir Babayoff, beverage director at Ophelia in NYC. The conversation takes a number of twists and turns around well-crafted martinis about the creative process, the chaos that is New Orleans in July and how this whole crossover series with the Philip Duff show might just come back next year.LINKSListener SurveyFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Live from Tales of the Cocktail 2025 Greg and Phil sit down with Sahil Bari of Australian Bitters Co. Together they discuss the creation of a bitters company, how their ingredients are different and what it's like to build a company around botanicals from a specific - and specifically weird - continent.LINKSListener SurveyFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this conversation, Dr. Elizabeth Klodas, a preventive cardiologist and founder of Step One Foods, discusses the critical role of nutrition in managing heart disease and the challenges faced in integrating dietary changes into medical practice. She shares her journey from traditional medicine to creating a food company aimed at reducing reliance on medications through nutrition. The discussion highlights the importance of randomized controlled trials in validating the effectiveness of food-based interventions, the impact of pharmaceuticals on healthcare, and the need for a shift in consumer perceptions towards whole food ingredients. Dr. Klodas emphasizes the potential for a healthier future where cardiologists are less needed due to preventive measures and lifestyle changes.Takeaways:Nutrition is often overlooked in favor of pharmaceuticals in healthcare.Patients are rarely asked about their diet by healthcare providers.Changing dietary habits can lead to significant health improvements.Pharmaceuticals are easier to prescribe than dietary changes.There is a lack of nutrition education in medical training.Step One Foods aims to fill nutritional gaps in patients' diets.Randomized controlled trials can validate the effectiveness of food products.Consumer perceptions of health foods can be influenced by marketing.The food industry often prioritizes cost over nutrition.A better world would mean fewer cardiologists needed due to preventive health measures.Sound bites:“There is very little to no nutrition education for physicians. As I look back on this I consider this educational malpractice.”“All the medical evidence of what we should be doing is very heavily pharma biased, because guidelines are based on randomized control clinical trials.”“So there's loads of reasons why nutrition is not used in clinical care the way it should be. None of that is an excuse though, because it works and it's so vital.”“What if I asked you to like eat this food twice a day and I otherwise left you alone? What started happening is people calling and saying, hey, my cholesterol dropped 39 points. Then I'm like, okay, we're gonna subject our products to a randomized control trial. Let's see. Let's prove it. Does this actually work?”“If I reduce, LDL, the bad cholesterol across the US population by an average of 9%, I will finally dethrone heart disease as our number one killer.”“In that trial, we replicated what people were calling in with our highest LDL reduction was close to 40 % in 30 days. That's a medication level cholesterol reduction. And we did that with food, without turning people's lives upside down.”“It's not just the nutrient of interest that's important. It's the delivery vehicle. You can stuff a bunch of fiber into a Twinkie. But in the end, you're still eating a Twinkie, right? Food and nutrition is complex.”“At Step One Foods I take the complexity out for people. I take whole food ingredients, each and every single one that has data behind it in terms health benefits, and put them in my foods.”“We are probably the most overfed and undernourished society in the history of our species.”“If you truly believe in your mission, you have to ignore all the no's.”Promo Offer:Code: BETTERWORLDLink: https://www.steponefoods.com/discount/BETTERWORLDOffer: 10% off first order for both one time and subscription orders. Offer can be stacked with the subscription discount to save 30% on their first order. Exclusions: Limited to one use per customer. Limited to a customer's first order and only applies to the first recurring order. Code must be entered at checkout for the discount to be applied. Links:Dr Elizabeth Klodas on LinkedIn - https://www.linkedin.com/in/eklodas/Step One Foods- https://www.steponefoods.com/Step One Foods on LinkedIn - https://www.linkedin.com/company/steponefoods/Step One Foods on Facebook - https://www.facebook.com/StepOneFoodsStep One Foods on Instagram - https://www.instagram.com/steponefoods/Step One Foods on YouTube - https://www.youtube.com/StepOneFoods…“Slay the Giant: The Power of Prevention in Defeating Heart Disease” book - https://www.steponefoods.com/products/slay-the-giant…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 Preventive Cardiology and Nutrition05:58 The Shift from Nutrition to Medication in Healthcare08:45 The Role of Pharmaceuticals in Patient Care11:41 The Challenges of Nutrition Education in Medicine14:41 The Complexity of Food and Nutrition Science17:59 Step One Foods: A New Approach to Nutrition20:57 The Impact of Randomized Controlled Trials on Nutrition23:59 The Importance of Ingredient Quality in Food Products26:49 Pushback from the Medical and Food Industries29:52 The Insurance Industry's Role in Healthcare Costs32:52 Step One Foods: Product Overview and Benefits38:43 Introduction to Whole Foods and Health Claims40:56 The Importance of Real Ingredients42:56 Navigating Organic Ingredients and Supply Chain Challenges44:59 Stepwise Approach to Health and Nutrition48:58 Challenges in Scaling Food Production51:49 Milestones and Industry Changes56:55 Advice for Aspiring Food Entrepreneurs59:50 Personal Indulgences and Food Preferences01:03:00 Innovative Thinkers in Nutrition01:05:50 Vision for a Healthier WorldSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy takes a call with heritage hog farmer/ pit master Tank Jackson, chef and livestock instructor, Mike Lapi, and Jesse Hirsch, food and agriculture journalist at Offrange. The fellas get into how they got to where they are, the passion involved in hog farming, the teaching process of butchery, and the importance of finding a use for the whole animal. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In a second live poolcast from Tales of the Cocktail Greg and Phil return to talk to Alexandre Gabriel and Matt Pietrek about their new book "The Rum Never Sets - 300 Years of Royal Navy & London Dock Rum," and the rum spinoff it inspired. They discuss common misconceptions about navy strength rum, how the British navy came to be rum's biggest consumer, and what a former programmer is doing researching rum in the first place. Pour yourself a nice big glass of rum and jump in the pool for this one!LINKSListener SurveyFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Get your hands on some Buddha's Hand Bitters at kingfloyds.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In a special live poolcast from Tales of the Cocktail 2025 Greg Benson and Phil Duff of the Philip Duff show take a dip with Guy Brennan and Alan Murungi of Procera Gin. They chat poolside with martinis in hand about Procera's single tree gin, the history of African spirits, and of course the rest of the debauchery they're getting up to at Tales.For resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Get your hands on some Buddha's Hand Bitters at kingfloyds.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Takashi Sato who is the 8th generation family member of Sanjirushi Jozo in Mie Prefecture and the president of San-J International https://san-j.com/ in the state of Virginia. Sanjirushi Jozo has been making soy sauce and miso since 1804, and in 1978, the company decided to expand its business to the U.S. Now, San-J is one of the most familiar soy sauce brands in the U.S. and its products are distributed through online and notable retailers, including Whole Foods Market. Takashi joined us in Episode 297 in May 2023 and talked about various topics, such as how the company managed to expand in the U.S. market and its unique, natural, gluten-free products. Takashi is back on the show to discuss fermentation. Fermentation has been one of the keywords in the culinary world and among consumers globally these days. In 2023, the global fermented food market was valued at $578 billion and is expected to grow further, according to research. In this episode, we will discuss why fermentation is gaining so much attention these days, why fermented food is valuable to our society overall, the tours that Takashi organizes to visit producers of traditional Japanese fermented products and much, much more!!! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this conversation, David Istier, founder and CEO of gutzy Organic, shares his journey from personal health struggles to creating a successful line of gut health snacks. He discusses his early stumbles with the brand that caused the need to reformulate the products to dial in taste and texture, the importance of organic ingredients, and the challenges he's faced trying to grow a brand in the CPG industry. David talks about consumers' growing concern for gut health and the difference it makes when you use quality ingredients, even if they're more expensive. David then shares his vision for the future of gutzy Organic, and his commitment to inspiring healthier lifestyles.Takeaways:gutzy Organic focuses on gut health through delicious snacks.The journey to gut health began with personal health struggles.Reformulating products to dial in taste and texture is crucial for market success.Organic ingredients enhance product appeal and quality.Gut health is a growing concern in the US and worldwide.The pouch format was chosen for on-the-go convenience.Prebiotic fiber is essential for gut health, which aids overall wellness.Balancing protein and fiber is key for a healthy diet.David's past CPG experience helped him grow gutzy Organic.Sound bites:“It actually started with a business struggle that turned into a health challenge.”“I ended up going to see a herbalist and that's when I discovered the power of plants and the power of gut health to heal my body.”“Gut health is such a big problem in the US, maybe worldwide.”“We worked with GoGo Squeeze to reformulate the product to make it more palatable, better testing, and scalable.”“It's part of the journey, like the up and down and the learning curves and the pivot and the adjustment, right?”“Only one in 10 Americans eat the five a day of fruit and veggies that people should be eating.”“Only one in 20 actually meet the daily fiber requirement.”“So it's like super delicious, a little bit of sweetness from natural sugars from fruits and veggies, no added sugar in it and also extra clean deck of ingredients. We don't even add coloring or flavoring in our products.”“I call Acacia the queen of prebiotic, it's because it's the purest form that blends well, and doesn't call bloating and gas.”“It's very hard to get a plant protein that doesn't have a chalkiness to it, so we use organic yellow peas because it's sustainably grown in the U.S., clean, and easy to blend.”“At Quorn and GoGo Squeeze I learned how to build a new category and create awareness.”“You think you have a business plan and then reality starts and it takes a lot longer than you think.”"Building a brand takes time and money.""Less is more in the food industry."““The Stoic Sage, or wise man, needs nothing but uses everything well; the fool believes himself to “need” countless things, but he uses them all badly.”— Donald J. RobertsonLinks:David Istier on LinkedIn - https://www.linkedin.com/in/david-istier-8b05742/gutzy Organic - https://gutzyorganic.com/gutzy Organic on LinkedIn - https://www.linkedin.com/company/energyfruits-keep-moving/gutzy Organic on TikTok - https://www.tiktok.com/@gutzyorganicgutzy Organic on Facebook - https://www.facebook.com/gutzyorganicgutzy Organic on Instagram - https://www.instagram.com/gutzyorganicgutzy Organic on Pinterest - https://www.pinterest.com/gutzyorganic/_saved/gutzy Organic on YouTube - https://www.youtube.com/channel/UCpasHfXTpZJ5Xx22wFo6hdQ…Ramping Your Brand (book) by James F Richardson - https://www.rampingyourbrand.com/James F Richardson on Brands for a Better World (Formerly Evolve CPG) - https://modernspecies.com/brands-for-a-better-world-podcast/focus-on-your-fans-dr-james-richardson-premium-growth-solutions?rq=rampingHow to Think Like a Roman Emperor: The Stoic Philosophy of Marcus Aurelius (book) by Donald J. Robertson - https://www.goodreads.com/book/show/39863499-how-to-think-like-a-roman-emperor…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 gutzy Organic04:07 The Journey to Gut Health07:29 Reformulating for Success12:11 The Importance of Gut Health13:27 Choosing the Right Product Format14:44 The Power of Prebiotic Fiber18:25 Navigating the Gut Health Trend23:02 Balancing Nutritional Needs28:10 Lessons from Industry Experience32:51 Navigating Cash Flow Challenges34:57 The Importance of Brand Positioning39:15 Evolving Brand Identity and Packaging43:49 Surprising Challenges in Entrepreneurship52:04 Celebrating Retail Success and Expansion55:50 Vision for the Future of gutzy Organic57:46 Personal Insights and AdviceSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy welcomes David and Sarah Martell of JMASH Cider and Hilltop Orchards, as well as Ronald Sansone of the Connecticut Cider Association and Spoke & Spy Ciderworks. During this discussion, we learn a ton about owning/operating a three-in-one orchard, cidery and winery business, sustainable agriculture in New England, Apfelkorn, and the importance of relationships and networking among cider makers.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The high/low, upstairs/downstairs, elevated dive concept has been in the news and on peoples' minds for a while now, but you know who's really taking it to the next level? Steve Schneider, one of the co-founders of acclaimed NYC watering hole Sip & Guzzle. Steve sits down with the band to discuss how his partnership with Shingo Gokan crafted their bar's dual identity, their long history as foils in the bar community, and how he'd like to see this kind of concept described.Plus, is there such a thing as a cocktail that's impossible to screw up? Greg thinks he may have found one, and it's probably not the one you think (cough cough, pisco sour)Follow Steve at @mightyschneidyFollow Sip & Guzzle at @sipandguzzlenycLINKSListener SurveyFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Get your hands on some Buddha's Hand Bitters at kingfloyds.comDon't forget to click SUBSCRIBE and RATE the show if you can.

On this month's Lecker Book Club, a regular interview series with authors writing in or adjacent to food culture, The Jackfruit Chronicles by Shahnaz Ahsan. The Jackfruit Chronicles is a recipe book and memoir hybrid which integrates food into the text in a very specific way. In the book, Shahnaz tells the story of her family's migration - three generations across three continents - which begins with the arrival of her grandfather Habib in Manchester from Bangladesh in the 1950s. You can still sign the open letter which Shahnaz was involved in creating and circulating, calling on Keir Starmer to take action over the Israeli government's deliberate and systematic campaign to use starvation as a weapon of war against the Palestinian people of Gaza. Link 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. The Jackfruit Chronicles 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.

In this conversation, Dan Frommer, founder and editor in chief of The New Consumer, discusses the complexities of consumer behavior, particularly in relation to food choices. He explores the dichotomy between what consumers say they want and what they actually purchase, emphasizing the influence of technology, marketing, and generational differences. The discussion also touches on the challenges posed by ultra-processed foods and the importance of real food in promoting health and well-being. Throughout the conversation, Frommer shares insights from his research, highlighting the need for education and understanding in navigating consumer trends.Takeaways:Understanding consumer behavior is crucial for effective marketing.There is often a gap between what consumers say they want and what they actually buy.Food choices are influenced by technology and social media.Generational and gender differences play a significant role in food preferences.Education about food and health is essential for consumers.Surveys can provide valuable insights but have limitations.Real food is preferable to ultra-processed options for health.Trust in institutions is declining, leading consumers to rely on influencers.Personalization in food choices is becoming more important.Gratitude and mindfulness can enhance consumer satisfaction. Sound bites:“The healthiest foods that make people also the happiest are grapes, blueberries, and broccoli.”“Chocolate makes Gen Xers happier than any other product makes any other generation in all our research.”“I'm really interested to see companies finding ways to help people to make food choices that are not only considered smart on a macro level, but are the right thing for them personally.”“Younger people believe that grocers, online grocers especially, have a responsibility to recommend healthy food.”“Ultra-processed foods, a great example of something where people have very strong opinions about it, but don't actually know what they are.”“It's very hard to get Americans to agree on anything, but something that both Democrats and Republicans agree on in our research is that the government should be doing more to regulate ultra processed food than it has in the past.”“There's increasing awareness around seed oils. Some people are convinced that they are toxic and that they are killing Americans and making us all have terrible health. Other people, including scientists, are saying that is nonsense.”“The US is not in a recession, but most people think it is. So what do do about that?”“The people who are buying the cheapest, least environmentally friendly stuff are also the ones who are saying that they are more willing to go out of their way and spend more money for the environment.”“I think if we all just ate more real food, I think that would probably have a better outcome for so many different elements of the food chain of our health, wellness, etc.”Links:Dan Frommer on LinkedIn - https://www.linkedin.com/in/fromedome/The New Consumer - https://newconsumer.com/The New Consumer on LinkedIn - https://www.linkedin.com/company/newconsumer/The New Consumer on X - https://x.com/newconsumerThe New Consumer on Instagram - https://www.instagram.com/newconsumerConsumer Trends: Food Feelings Matrix - https://newconsumer.com/2025/05/consumer-trends-food-feelings-healthy-happy/Consumer Trends: Food & Wellness 2025 - https://newconsumer.com/2025/03/introducing-the-consumer-trends-2025-food-wellness-special-report/How Americans really think about seed oils, Poppi & Olipop, and MAHA - https://newconsumer.com/2025/03/how-americans-really-think-about-seed-oils-poppi-olipop-and-maha/Consumer Trends: Beauty Special 2025 - https://newconsumer.com/2025/04/introducing-the-consumer-trends-beauty-special-2025/…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 Understanding Consumer Behavior05:59 Food Feelings: Happiness vs. Health08:58 Gender and Generational Differences in Food Preferences12:10 The Role of Technology in Food Choices15:04 The Impact of Ultra-Processed Foods18:02 Consumer Awareness and Education20:49 The Future of Food Consumption23:58 Cultural Shifts in Food Perception37:13 Raising Awareness on Food Safety38:04 The Complexity of Defining Health39:26 Evolving Perspectives on Nutrition41:01 Influencers vs. Experts in Health42:57 The Fragmentation of Media and Trust47:16 The Debate on Seed Oils48:47 Consumer Behavior vs. Intentions53:14 Using Research Effectively59:10 Personal Insights and Recommendations01:06:10 The Importance of Real FoodSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy speaks with Steve Garwood of Ragged Hill Cider in West Brookfield, Massachusetts. Steve shares stories of growing up in Massachusetts, including his first cider as a teenager, and why cider is the wine of New England. They also discuss New England cider traditions, Italian ancestrale methods, and the difference between apples you want to eat and ones that are good for aging.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

https://yamatozakura.com/　https://www.thespiritofjapan.com/ Our guests are Stephen Lyman and Joseph Overbey who have produced the documentary The Spirit of Japan. It is the story of the Wakamatsu family, who have been making the traditional Japanese distilled spirit, shochu, at their Yamatozakura Distillery in Kagoshima Prefecture since the 1850s. The duo follows the life of Yamatozakura's 5th generation toji/master distiller Tekkan Wakamatsu and how the distillery's tradition is being passed down from the 4th generation toji and Tekkan's father Kazunari Wakamatsu. The film is beautifully shot and captures many aspects of Tekkan's career, life with his family and the shochu industry. In this episode, we will discuss how Joseph and Stephen got involved in Yamatozakura Distillery, what they want to communicate to the audience through the film, gifts and challenges of succeeding a traditional family business, what is happening with the Japanese shochu industry right now and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

THC drinks have come a long way - they don't taste like someone put a joint out in a beer anymore! Darnell Smith, consultant and entrepreneur, saw these market trends coming together when he founded MXXN, a non-alcoholic thc-infused spirits brand. Darnell sits down with Greg and Damon to talk about the challenges of operating within the patchwork system of US regulation, MXXN's distinct branding, and how they got the distinctive flavors and effects of weed to mesh with gin, tequila, whiskey and rum. Darnell also gets into equity in the modern marijuana business. Promises were made, but were they kept?Plus, Damon and Greg both made it through the Fourth of July with all their fingers. Tune in to hear the antics they got up to in, among other places, Colonial Williamsburg.Follow MXXN at @enjoymxxnLINKSListener SurveyFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Get your hands on some Buddha's Hand Bitters at kingfloyds.comDon't forget to click SUBSCRIBE and RATE the show if you can.

Our guest is Kyle Connaughton, who is the chef/owner of SingleThread https://singlethreadfarms.com/ in California. SingleThread is a very unique farm, restaurant, and inn, which has earned numerous accolades since its opening in 2016, including three Michelin stars, three Michelin keys and a Michelin Green Star, which recognizes the outstanding sustainability at the farm managed by Kyle's wife and co-owner Katina Connaughton. Kyle began his culinary career in L.A. with an apprenticeship at one of the oldest Japanese restaurants in the city, followed by training at top restaurants, such as Spago Beverly Hills, The Dining Room at Ritz-Carlton and A.O.C. Then he moved to Japan and cooked for the famed French chef Michel Bras, as well as at traditional Japanese restaurants. On top of these diverse experiences, he also worked at the highly innovative restaurant The Fat Duck in the U.K. as the Head Chef of Research & Development. In this episode, we will discuss how Kyle fell in love with Japanese cuisine at a very young age, how his global experiences formed his unique culinary philosophy and style, the fascinating concept of SingleThread, the idea of Omotenashi that Kyle highly values and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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: According to lifelong gardener Barbara Damrosch, growing food is an undeniably radical act. In her latest book, “A Life in the Garden: Tales and Tips for Growing Food in Every Season,” Damrosch, now in her 80s, invites others to join her in tending the earth and celebrating the harvest — and she shares practical and personal advice for novice and experienced gardeners alike. This month's episode of Common Ground Radio is a special conversation with Damrosch about her new book and her life in the garden. We talked in her Brooksville, Maine, home, which she shares with Eliot Coleman. After they married in 1991, the two began collaborating in the field, as Four Season Farm, as well as on the page — similar to another iconic gardener-author duo, Helen and Scott Nearing of “Living the Good Life” fame. Damrosch counts the Nearings as a major influence on her relationship to the land, and Four Season Farm is sited on acreage previously owned by the Nearings, purchased by Coleman in 1968. List of subjects: – Homesteading – Gardening – Self-Sufficiency – History of Maine – Back to the Land Movement Guest/s: Barbara Damrosch, author of “A Life in the Garden: Tales and Tips for Growing Food in Every Season.” FMI- “A Life in the Garden: Tales and Tips for Growing Food in Every Season” by Barbara Damrosch — eliotbarbara.com/read-our-books/a-life-in-the-garden “Barbara Damrosch's Life in the Garden” — barnraisingmedia.com/barbara-damrosch-a-life-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 7/10/25: Barbara Damrosch's Life in the Garden first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

Live from BCB Brooklyn and Industry City Greg and Damon catch up with Lalo González of Lalo Tequila. They stop by Lalo's booth to discuss the booming market for blanco tequila, where the future of agave spirits is headed, and how they hit on the very distinctive bottle and label design that's become the cornerstone of the brand. It's a Boomerang! episode live from our own back yard Follow Lalo Tequila at @lalospiritsLINKSListener SurveyFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Get your hands on some Buddha's Hand Bitters at kingfloyds.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy takes a day trip up North to Kittery, Maine. There, he meets with Tod Mott and Jerard Fagerberg at Tributary Brewing. Tod is the Co-owner/Brewer at Tributary, and Jerard is a freelance beer writer. The three chat about how Tributary got started/where they are going, how scale can ruin a good product, and of course, enjoy some of Tributary's finest brews.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this conversation, Ric Scalzo, founder of Kokora, shares his journey into the world of regenerative agriculture and herbal medicine. He discusses the healing power of herbs, the principles of rest, restore, and revitalize, and the importance of living in harmony with nature. Ric emphasizes the connection between soil health and human immunity, and how Kokora aims to demonstrate the benefits of regenerative practices through its products. The conversation also touches on the future of Kokora, the role of the Ric Scalzo Institute for Botanical Research at Sonoran University in advancing herbal research, and the importance of kindness and compassion in creating a better world. Takeaways: Ric Scalzo is the founder of Kokora, a brand focused on herbal remedies and regenerative living. Kokora grows its herbs using regenerative organic practices on their farm in Costa Rica. The healing power of herbs is rooted in nature's wisdom. Rest, restore, and revitalize are key principles of regenerative living. Ric's journey into herbal medicine began through meditation. Observing nature's wisdom is essential for learning and growth. Kokora aims to demonstrate the benefits of regenerative agriculture and lifestyle. Nutrient density and yields of herbs are significantly increased through regenerative practices. The connection between soil health and human immunity is crucial. Living in harmony with nature's cycles is vital for well-being.  Sound bites: "in naturopathic school I learned that there were three principles of healing: rest, restore, and revitalize.” "I trust and value that nature's wisdom is the highest form of wisdom." "I spent the last three years looking at traveling to these centenarian zones, these blue zones, trying to understand why these people live long and healthy lives." "You have to serve your purpose and show up in a way that really is committed to that every day.” "If we can transform the microbiome of the soil, we can get more nutrient-dense food and medicine, we can sequester carbon, we can clean up our waters, and we can really make a very broad impact the Earth." "We grow all our herbs that feed into our products through a regenerative organic practice.” “When you talk about regenerative agriculture and restoring the immunity, it has its foundation in restoring the biodiversity of our gut." "Observing nature's wisdom is essential for learning." “The more we can learn from nature and live in harmony with its cycles, the better off we'll be."  Links:Ric Scalzo on LinkedIn - https://www.linkedin.com/in/ric-scalzo-6b193217/Kokora - https://kokoralife.com/Kokora on Amazon - https://www.amazon.com/stores/KokoraLife/page/34539696-0079-4DDB-9860-7CD1E5228BDBKokora on LinkedIn - https://www.linkedin.com/company/kokoralife/Kokora on Instagram - https://www.instagram.com/kokoralifeKokora on Facebook - https://www.facebook.com/kokoraliferegeneratedKokora on YouTube - https://www.youtube.com/@KokoraLife…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 Kokora and Ric Scalzo04:17 The Journey to Herbal Medicine07:56 Understanding Nature's Wisdom11:33 The Principles of Regenerative Healing14:26 The Birth of Kokora17:08 Research and Nutrient Density in Plants21:12 The Impact of Regenerative Agriculture23:33 Restoring Immunity through Regenerative Practices25:59 The Importance of Rest in Daily Life29:46 Aligning with Nature's Rhythms31:21 Introducing Kokora: A New Brand32:01 The Future of Kokora's Product Line36:05 Innovative Research and Development39:58 The Role of the Institute42:40 Where to Find Kokora Products44:02 Lessons from a Long Career47:26 Favorite Functional Foods and Recipes51:22 Recommendations for Future Guests52:35 Envisioning a Better WorldSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Marzae is Massachusetts' first & only natural winery, founded by husband & wife team Eliot Martin & Katie Luczai in 2023 with the vision to build community and bring the production of great, approachable wines & other local ferments to the Greater Boston Area. We produce wine with 100% local fruit in Acton, are working on an urban tasting room, run MA's natural wine fair (MASSeration), and are planting a vineyard in Haverhill next spring. Berkshire Cider Project crafts dry, sparkling hard cider inspired by the art and agriculture in our community. Our fine ciders start with fresh apples sourced from local orchards or foraged in backyards and forgotten apple trees all across the Berkshires. Made in North Adams, visit our tasting room just down the road from MassMoCA. #bringtheberkshires @berkshire_ciderTilde aims to bring an approachable, social, & locally-focused edge to the coffee & wine scene in Cambridge. every decision we make is an attempt to reflect the tastes & passions of the people who call this city home, and give everyone a space to meet, gather, & take a breath. above all else, we value local products & relationships. we hope to cultivate a menu which reflects our focus on the neighborhood: sourcing from nearby wholesalers, encouraging staff ownership of rotating specials, & featuring local culinary artisans.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this conversation, 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

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.

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