Podcasts about Heritage Radio Network

In their annual year end wrap-up show Greg, Sother and Damon sit down to talk about what the heck just happened. They unpack some of the leading trends of 2025, including Hi-Fi Lounges, High-Dives, Premiumization and the migration to the extremes of either luxury or ultra-discount experiences. Are we too used to curated experiences to accept risk in our bars and restaurants? Can a true high-end dive really exist? And why does Sother have such a fascination with the US Postal Service anyway? All that and more is answered in the final Speakeasy of 2025.LINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is George Padilla who plays a key role in multiple exciting Japanese restaurant and hospitality businesses in New York, including Rule of Thirds (https://www.thirdsbk.com/), Bin Bin Sake (https://linktr.ee/bin.bin.sake) and Teruko (https://hotelchelsea.com/dining-and-bar/teruko) at The Hotel Chelsea. George's passion for and profound understanding of Japanese culture is impressive. Since he joined the tiny yet influential Japanese restaurant Okonomi in Brooklyn in 2014, he has been one of the most inspiring people in the Japanese food industry. He joined us with his chef partner JT at Rule of Thirds, in Episode #236 in August 2021, and shared his idea of Japanese food and food culture. He recently took another trip to Japan, which was packed with unique experiences and discoveries. In this episode, we are going to discuss all about them, such as his visit to the oldest izakaya in downtown Tokyo, the standing sushi bars he enjoyed and his stay at a traditional foodway retreat in Yamanaka Onsen. We will also talk about traditional manufacturers and breweries he visited, Japan's fermentation culture and much, much more!!! ＊＊＊ Places mentioned: Shinsuke izakayahttps://www.tripadvisor.com/Restaurant_Review-g1066442-d1688850-Reviews-Shinsuke-Bunkyo_Tokyo_Tokyo_Prefecture_Kanto.html Kagiya izakayahttps://www.tripadvisor.com/Restaurant_Review-g1066461-d9930321-Reviews-Kagiya-Taito_Tokyo_Tokyo_Prefecture_Kanto.html Tachiguizushi Akira (standing sushi bar)https://tachiguizushi-akira.com/en Hakko Department (fermentation retail shop)https://allabout-japan.com/en/article/11155/ Hannah Kirshner's Yamanaka retreathttps://www.instagram.com/hanamurasaki_official/ Harappa Aizu (cotton textile)https://www.harappaaizu.com/en/indtop.html Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this conversation, Madelyn Morris, co-owner of Mickelberry Gardens, shares insights into her journey of creating a honey herbal wellness brand that specializes in oxymels – a tonic made of honey, vinegar, and herbs. She discusses the benefits of oxymels, the importance of sourcing local and organic ingredients, and the value of B Corp certification. Madelyn share their founding story, the challenges they faced in the early years of the business, and what they've been able to accomplish in their 15 years in business. She offers advice for aspiring entrepreneurs, highlighting the importance of passion and adaptability in business, and we wrap up with Madelyn sharing her vision of a better world.Takeaways:Mickelberry Gardens combines honey and herbalism for wellness.Oxymels are a tonic of honey, vinegar, and herbs with roots back to ancient Greece.Natural remedies are increasingly replacing pharmaceuticals.Sourcing local and organic ingredients is crucial for quality.Starting small allows for sustainable growth.B Corp certification provides a framework for improvement.Having a strong business partner can make a big difference.Adapting to change is essential for business longevity.Building a resilient business takes time and effort.A better world is one where all living things thrive.Sound bites:“The word oxymel is from Latin. Oxy is acid and mel is sweet or honey.”“Hippocrates, the father of Western medicine, prescribed oxymels for a wide variety of health concerns.”“Honey and vinegar have amazing health benefits just on their own. And when you combine them, it adds a lot of additional benefits.”“The source of where the honey comes from really matters.”“‘I've noticed in my own garden that bees are really drawn to the medicinal herbs.”“There was something like really magical about harvesting elderberries for the first time.”"It's okay to start small."“We're still manufacturing everything that we sell.”“Just doggedly pursuing it if you really believe in it. Not giving up and continuing to work at it is really the only way you're gonna get there or get anywhere.”"A better world is one that is holistic where all things, even the tiny unseen things, are thriving.”Links:Promo Code: BRANDSFORABETTERWORLD15% off on all oxymel honey tonics, sprays, and skin care from our online shop! www.mickelberrygardens.com…Madelyn Morris on LinkedIn - https://www.linkedin.com/in/madelyn-morris-86642819/Mickelberry Gardens - https://mickelberrygardens.com/ Mickelberry Gardens on LinkedIn - https://www.linkedin.com/company/mickelberry-gardens/Mickelberry Gardens on Facebook - https://www.facebook.com/MickelberryGardens/Mickelberry Gardens on Instagram - https://www.instagram.com/mickelberrygardens/Mickelberry Gardens on YouTube - https://www.youtube.com/@mickelberrygardens2593…Changing Your Mind by Michael Pollan (Book) - https://michaelpollan.com/books/how-to-change-your-mind/…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 Mickelberry Gardens06:09 Understanding Oxymels: The Sweet and Sour Remedy09:02 Product Offerings: Exploring Unique Formulations11:46 Transitioning from Pharmaceuticals to Natural Remedies14:51 The Journey of Starting a Business17:37 The Importance of Local and Organic Sourcing20:55 The Health Benefits of Honey and Its Sources23:59 Lessons Learned in Business Growth26:43 Reflections on Business Strategy and Growth33:56 The Evolution of Business Growth35:45 Current Operations and Challenges38:23 The Importance of Delegation41:37 Manufacturing Control and Revenue Streams43:51 Becoming B Corp Certified47:47 Advice for Aspiring Entrepreneurs53:44 Personal Insights and RecommendationsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

YC Cheng is the CEO of Hero Bread, the better-for-you bakery brand making low net carb, low sugar, high protein products that actually taste like real bread. On this episode of ITS, YC walks Ali through his experience investing, founding and scaling World Golf Tour, and how he's growing Hero.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on "The Wine List" our guests oversee some of the hottest restaurants and wine programs in the country. Welcome Nikita Malhotra, Tira Johnson and Ian Krupp. Nikita Malhotra is a multi-award-winning Sommelier, the proprietor and beverage guru at Infatuation's 2025 “Restaurant of the Year”, Smithereens. Tira Johnson, a back-to-back Star Wine List Awards winner, oversees the beverage programs at white-hot Chez Fifi, Sushi Noz, Noz Market, and Fooq's in Miami. Ian Krupp is the Michelin Guide California Sommelier of the Year and Bev. Dir at the LA Times “Restaurant of the Year” Anajak Thai.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this Boomerang! episode Greg travels to the Second City of Anaheim, where he meets with Strong Water's “Fleet Commander” Ying Chang. They discuss how the bar was assembled almost entirely from estate sales, how the idea of elevated tropical bar with great rum cocktails came to fruition, their impending high dive concept, and what it's like running a James Beard Award finalist bar in the “middle brother” of Los Angeles and San DiegoFollow Strong Water at @strongwateranaheimLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy caps off a wonderful year of amazing guests with Tim McKirdy, co-founder of The Coaster - an independent podcast network. On this episode, the duo talk about Tim's early work as a writer/editor at VinePair, the meaning of "splitting the G", Mezcal, the negative impacts of monoculture, and the announcement of Sauced- a new show on The Coaster with HRN's own, Sother Teague!-The CoasterThe Coaster is an independent podcast network founded by Tim McKirdy, former Managing Editor of VinePair and creator/host of the Cocktail College podcast; JP Watson, founder of UK-based independent publisher The Pound Project; and Gabriela Marchand, a veteran drinks publicist and PR strategist.Based in Brooklyn, NY, The Coaster creates podcasts that explore culture through the lens of what we drink. Each show focuses on a different and specific aspect of culture — from food and film to music, literature, and history — revealing the role alcohol plays in shaping the stories we tell and the lives we live. The network's flagship show, Sauced, launches January 8, 2026.SaucedSauced is a weekly podcast about cooking with booze and drinking with food, co-hosted by Tim McKirdy, a drinks journalist and former VinePair editor, and Sother Teague, a noted bartender, bar owner (Amor y Amargo), and author. Both hosts began their careers in professional kitchens before shifting into the drinks world; Sauced brings those paths back together.Each episode spotlights a classic dish prepared with alcohol, a recipe elevated by booze, or an iconic food-and-drink pairing. The goal is simple: connect what's on the plate and in the pan to what's in the glass, and explore how alcohol shapes the flavor, story, and culture of the dishes we love.Additional LinksMezcal Podcast Miniseries: Episodes 1, 2, and 3Sauced Instagram: https://www.instagram.com/sauced.pod/ Sauced Website: https://saucedpodcast.com/ The Coaster Website: https://the-coaster.com/Sother Instagram: https://www.instagram.com/creativedrunk/ Tim Instagram: https://www.instagram.com/timmckirdy/ See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

David Wondrich is one of the few people in the world of spirits and cocktails that truly needs no introduction. The James Beard and Spirited Award-winning author of Imbibe!, Punch, and The Oxford Companion to Spirits and Cocktails is back with a new book, The Comic Book History of the Cocktail. He sits down with the band to talk about breaking new ground in the world of cocktail history, picking the right collaborator for a work of this size and answering the age old question that eats at all of us: Cocktails… what are they for?PLUS, Jimmy's Corner, a hidden gem in Times Square, is in danger of closing. Greg, Sother and Damon discuss why it's so hard to get a decent drink in that part of the world (for less than forty dollars) and what losing a storied institution like this would mean for the theatre district, and for New York City.Follow David at @splificatorLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

After more than four decades in professional kitchens—including twenty years as chef-owner of Portland's beloved Nostrana—Cathy Whims has published her first cookbook. The Italian Summer Kitchen captures the essence of Italian summer cooking through the lens of the Pacific Northwest, featuring simple, ingredient-driven recipes and beautiful watercolor illustrations.This conversation was recorded in Bologna, Italy, at Sette Tavoli, one of Brian's favorite restaurants. We discuss Cathy's journey from vegetarian teenager to celebrated chef, her time training with Marcella Hazan and Dario Cecchini, the cult following around Nostrana's signature Insalata Nostrana, and how the pandemic changed her approach to this book.In this episode:• Growing up cooking with Julia Child cookbooks• Working through every station at Genoa, Portland's premier fine dining restaurant• The pivotal trips to Italy that changed everything• Opening Nostrana and celebrating 20 years this year• Training with Marcella Hazan and the tomato butter sauce that's been on the menu since day one• The secret to the perfect radicchio salad• Why she chose watercolor illustrations over photographs• How COVID-19 shifted the book from restaurant cooking to home cooking• The "less is more" philosophy of cucina povera• An ingredient challenge gamePlus, on our Substack: Two recipes from the book—Spaghettini with Prawns and Yogurt Panna Cotta—and hear Cathy read an excerpt from The Italian Summer Kitchen.Special thanks to Jaqueline and the team at Sette Tavoli in Bologna for hosting this recording.Guest Cathy WhimsBook The Italian Summer Kitchen by Cathy WhimsEpisode Length 45:28Timestamps00:00 - Introduction & recording in Bologna02:15 - Growing up in Chapel Hill, NC04:30 - The vegetarian awakening and her mother's response07:45 - Latin major turned professional cook10:20 - Landing the dream job at Genoa12:45 - Working through every station15:30 - The trips to Italy that changed everything18:00 - "The hundred dollar chicken" and knowing it was time to move on21:00 - Opening Nostrana: a new vision23:30 - Training with Marcella Hazan26:15 - The Insalata Nostrana: origin story and technique30:45 - The ice water secret33:00 - Other influential cookbook authors35:30 - The pandemic pivot: from restaurant book to home cooking39:00 - Why illustrations instead of photographs42:15 - Summer preservation techniques45:00 - The ingredient challenge game45:30 - Challenge #1: Seafood (spot prawns, bottarga, zucchini blossoms, truffle butter)49:15 - Challenge #2: Agrodolce (hazelnuts, red wine vinegar, peaches, marshmallows)53:00 - Challenge #3: Tuscan Crossover (chanterelles, guanciale, ricotta, kimchi)57:30 - ClosingCreditsHost: Brian Hogan StewartRecorded at: Sette Tavoli, Bologna, ItalySalt + Spine is part of the Heritage Radio Network. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Andrea Hernández is the founder and author of Snaxshot, one of the most influential newsletters in food and beverage. On this episode of ITS, Ali and Andrea talk about where CPG is now, hypebeast grocery, colostrum snacks, suggestions for founders, and what to look out for in 2026.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, Allison Carey, VP of Marketing at Raw Sugar Living, talks about the brand's mission to provide better-for-you hair and body products at an affordable price, while also lifting spirits through positive messages, images, and experiences. She touches on the Gen Z consumer's desire for authenticity, education, and values-alignment in the brands they support, and how the brand appeals to that generation through their raw voice and integrity. Allison sheds insights into their product development guardrails, and the importance of creating products that are safe for sensitive skin, kids, and even fur kids (dogs). We discuss the brand's commitment to us 100% post consumer recycled (PCR) content in their bottles by 2030, their give back program that has donated over 20 million bars of soap and other clean essentials to families in need, and what the future looks like for Raw Sugar Living. We wrap up by hearing Allison's personal vision for a better world.Takeaways:The Clean Beauty Movement is a significant trend.Gen Z prefers authenticity, education, and values alignment over big splashy campaigns.Raw Sugar Living is dedicated to making clean beauty accessible and affordable. The brand avoids harmful ingredients and prioritizes safe formulations. Fragrance is carefully selected to enhance the consumer experience without compromising safety. Consumer insights drive innovation, particularly in catering to younger generations.Understanding consumer preferences is essential for marketing.Consistency in messaging is crucial for brand loyalty.Brands need to adapt to changing consumer expectations.Authenticity can differentiate brands in a crowded market.Sound bites:“Gen Z really is not as interested in the big splashy campaigns and trends. They want more authenticity, more education, and they want brands that live into those values.”“We don't just say Clean For All because we're an affordable brand. It also means that we have something for your whole family.”“We formulate without phthalates, without silicones, and we also have a very strict policy on fragrance. So you can be rest assured that everything you're putting on your skin, not only is it safe and better for you, but it's also effective.”“The post consumer recycled (PCR) plastic initiative was one that was started from the brand's inception.”“We believe it's like a full immersive 360 experience. So it's good for you, it smells good, and you walk out of the shower feeling better.”“We put sugar notes on the back of everything and it's always like a positive uplifting message.”“We also have something for your fur kids too, because we have a line called Fur Kids and that is for your dogs.”“A better world, to me, is definitely one where we all strive to make each other feel grateful and happier for what we have and how we use it.”Links:Allison Carey on LinkedIn - https://www.linkedin.com/in/allison-carey-23942849/Raw Sugar Living - https://rawsugarliving.com/Raw Sugar Living on LinkedIn - https://www.linkedin.com/company/raw-sugar-living/Raw Sugar Living on Facebook - https://www.facebook.com/rawsugarliving/Raw Sugar Living on Instagram - https://www.instagram.com/rawsugarliving/Raw Sugar Living on TikTok - https://www.tiktok.com/@rawsugarliving_…Joyful (Book) by Ingrid Fetell Lee - https://www.goodreads.com/book/show/43300050…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.

Aldo Sohm is one of the most revered, decorated, and well-known sommeliers in the world. He has overseen the beverage program at 3 Michelin Star Le Bernadin for almost two decades and also runs his eponymous Aldo Sohm Wine Bar in NYC. He just published his second book, “Wine Simple: Perfect Pairings”.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Wine List by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this Boomerang! episode Greg sits down with Stephen Julander, Senior Ops Manager at Woody Creek Distillers to talk about his new gig, what it's like to distill and age whiskey over a mile above sea level, and how needing more space to grow potatoes for vodka brought a movie star into the company.Follow Woody Creek at @woodycreekdistillersLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy takes a call from Jeremy Benson - GM of Crave Fishbar Upper West Side in NYC and Chris DiOrio- Senior Brand Manager for Blue Point Brewing Co. Today's chat is all about oysters. We learn about the history of oysters in NY, beer pairings, oyster farming and competitive shucking! _Jeremy Benson is the General Manager of Crave Fishbar on the Upper West Side. He is an Oyster Master Guild Certified Specialist and currently in the inaugural class to become a certified Oyster Sommelier. He grew up north of Boston and has been in the NYC restaurant business for over 12 years. While always liking oysters, he really fell in love with them slurping back dozens with his wife Channing. He's greatest accomplishment is his daughter Evan.Christopher DiOrio is a seasoned brand management professional with extensive experience in the brewing industry, currently serving as Senior Brand Manager for Blue Point Brewing Co. and Montauk Brewing Co. at Tilray Brands, Inc. Previously, Christopher held several roles at Anheuser-Busch, Cisco Brewers and Blue Point Brewing Co. Christopher's career also includes experience as a Police Officer with the Metropolitan Police Department of the District of Columbia and work as a Researcher at CoStar Group. Christopher has a Master's of Arts in Teaching from Stony Brook University and a Bachelor of Arts in English Language and Literature from Binghamton University.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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