Podcasts about krog street market

La gran ciudad y el campo suelen ser conceptos excluyentes. Por su ubicación, clima y amor por los árboles, la capital del estado de Georgia es una excepción: casi la mitad del término municipal está cubierto de árboles. El bosque asoma en enormes espacios como Piedmont Park y el jardín botánico, en los frondosos laterales de muchas calles o en la enorme franja de naturaleza del BeltLine, antigua línea férrea rehabilitada como vía verde a lo largo de decenas de kilómetros. Podemos identificar infinidad de especies, incluido el melocotonero, que da nombre a una de las arterias principales (Peachtree Street) y presta su fruto como emblema y apodo a esta ciudad: The Big Peach. Una de sus habitantes, la filóloga y profesora Shannon Williams, nos acompaña junto a su pareja, Francisco Espinosa. Con ellos visitamos el Parque Olímpico del Centenario, legado de los juegos olímpicos de 1996, y el surtido de atracciones que tiene en su perímetro: una noria gigante, la sede central del canal CNN, estadios, un descomunal acuario y el contiguo Mundo de Coca-Cola, exhibición permanente sobre esta marca de raíz atlantesa. A unos pasos encontramos el Centro para los Derechos Civiles y Humanos, que mantiene vivo el espíritu de un ciudadano ejemplar, el premio Nobel de la Paz Martin Luther King. Su casa natal y otros lugares ligados a su biografía se reúnen en un parque histórico nacional que recorremos de la mano de Julie Galle. También contamos con las voces de otras residentes: Vanessa Álamo, Swani González y Ana Mari Toro. Descubrimos mercados y restaurantes en Krog Street Market y Ponce City Market; barrios inspiradores como el East Side, Midtown o el lujoso Buckhead; y propuestas culturales de la talla del High Museum of Art. Cerramos ruta en Roswell, encantador suburbio del norte de Atlanta que conserva construcciones anteriores a la guerra civil de Estados Unidos.Escuchar audio

If you grew up in Atlanta, you may remember the children's TV show, “Officer Don and The Popeye Club”. In this episode of The Atlanta Journal-Constitution's newest podcast, Go Atlanta, we remember the iconic host, Don Kennedy, who passed away at the age of 93.   Rodney Ho has the latest on the changes at Turner Classic Movies and the commitment Warner Bros. Discovery are making to the network. Plus, hear about the CNN show, "See It Loud: The History of Black Television" featuring AJC's Ernie Suggs and Rodney Ho.   Ligaya Figueras has new restaurant openings, including the plant-based restaurant Planta, now open in Krog Street Market and the Formula One-themed Dryver Bar in Buckhead.  Ligaya will also introduce you to Aaron Harris, the owner of Molino Tortilleria which specializes in heirloom and organic corn products.     Links to today's topics: Molino Tortilleria ‘Officer Don' Kennedy, Atlanta children's show host, dies at 93 TCM bosses promise commitment to the network after big cutbacks Plant-based restaurant Planta now open in Krog Street Market Formula One-themed Dryver Bar opens in Buckhead Mother-and-daughter Rita and Brittany Campos have opened The Dirty Tea See It Loud: The History of Black Television “Wicked” at the Fox Theatre Atlanta Motor Speedway's Revs & Riff with Andy Grammer Jollof Festival AJC: July food and drink events Fulton County Animal Services Subscribe to the AJC: If you aren't a subscriber to The Atlanta Journal-Constitution, click here to get unlimited digital access to the AJC at a special price. Listen and follow the new Go Atlanta podcast for free at Apple Podcasts, Spotify, or Google Podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the show, we're talking about Publix's vegan cookies and the vegan banh mi at Boni Fide Deluxe. We'll also try Warheads Sour Black Cherry Soda!SHOW NOTES:The skate instructor that Becky mentioned is @skate_goddess.This week's To-Views was about Shazam. Here's the Shazam Twitter thread that Dave mentioned.The book series Dave mentioned is The Broken Earth Series by NK Jemisin. The other book series/TV show he mentioned was The Expanse.News Item: Vegan Whopper Doritos? Burger King Takes 2 More Bold Steps Into Plant-Based FoodThe candy store where we got the Warheads Soda is inside of Krog Street Market.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Atlanta Journal-Constitution's newest podcast, Go Atlanta, AJC entertainment reporter Rodney Ho talks about his conversation with Barry Manilow, who has a $10K teacher giveaway for his concert in Atlanta on January 19. AJC Food and dining reporter Yvonne Zusel tells you how you can help employees of a beloved restaurant at Krog Street Market that was forced to close because of extensive damage. Plus, hear about the reopening of Pizza Jeans. Nedra Rhone, AJC's Real-Life columnist, talks about all the different iterations of Santa Claus. AJC arts and entertainment editor Shane Harrison previews this week's Go Guide and Sunday Living and Arts section. Plus, where you can find a roundup of places with caviar service. Listen and subscribe to the new Go Atlanta podcast for free at Apple Podcasts, Spotify, Google Podcasts, or Stitcher. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the show, we're talking about Field Roast Breakfast Sandwiches vegan lunch at Krog Street Market, and try Fruix Popping Fruit Jellies.Show notes:News Item: Meat eaters rage on Facebook over addition of Impossible sausage at Cracker BarrelThe alternative to the Amy's burrito we mentioned was the Whole Foods 365 brand burrito.The falafel bowl topping Becky mentioned was caperberries.Here's the vegan breakfast sandwiches episode we mentioned with the chicken and waffle sandwich.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

A civic crisis rooted in racial inequity. A chance visit to an Atlanta retail attraction. A commercial developer persuaded to step outside his own comfort zone. Three events converged in 2015 that put in motion a $230 million redevelopment in St. Louis's urban core—an effort that launched like a cannonball from Steve Smith's imagination but came within a hair's breadth of dying.In this episode of On Principle, we look at the moment when inspiration launches a transformative project. What prompted the inspiration? What were the considerations? In what ways did reality temper the inspiration? How far did the reality stray from the inspiration itself? And what are the takeaways for listeners?The story of how The City Foundry in St. Louis came to be includes a wake-up call to developers, several strokes of spectacularly timed luck and a clandestine, cellphone-lit tour of an abandoned factory. The 15-acre retail, residential and dining project—built in and around a transformed automotive brake-parts factory—began when Smith visited a similar venue in Atlanta as his son graduated from Georgia Tech in May 2015.“My son took us to a foundry there, a food hall,” said Smith, CEO of real estate development firm the Lawrence Group. “It was exuding energy. Dynamism. I'm sitting there thinking, ‘This is what St. Louis needs.' I can tell you exactly what I was thinking and where I was sitting at the time.”And that was the pivotal moment.Seven days after graduation, Smith and his son visited an abandoned industrial site they knew was for sale in St. Louis' midtown. Rebuffed by a guard when they asked to take a look, the pair snuck around the back of the building, jumped a fence and toured the site by the light of their cellphone flashlights. Within a few months, the project had its first seed funding and Smith was on his way to buying the property. The $6.4 million purchase closed in December 2015.Along the way, Smith contended with:Internal company debates over assuming the environmental liability for a brownfield factory that had been idle since 2007.Civic debates over applications for tax incentives to redevelop the property.A high burn rate on capital and slow-to-close leasing commitments threatened to scuttle the entire project. This was so serious in February 2019 that Smith and his firm were seriously looking at the cost of closing down the project.Then luck kicked in.First, the federal Investing in Opportunity Act had passed in December 2017, creating a new tax incentive mechanism to pump development dollars into underserved and impoverished communities. That helped Smith raise $50 million in June 2019, later prompting Forbes to name his project among the nation's top 20 most transformative Opportunity Zone projects.Then, an angel investor facilitated a $15 million “patient capital investment”—a “gift from heaven,” Smith said—that allowed project construction to commence. “It was a civic leader stepping up to do something very nontraditional, who made a lot of other civic leaders feel this was an important project to make happen,” he said.Related LinksThe Foundry's back story as told by the Lawrence GroupThe Lawrence Group websiteNews about the opportunity zone funding Steve Smith secured for the projectKrog Street Market in AtlantaThe City Foundry in St. LouisFrom the St. Louis Post-Dispatch: “Midtown project to redevelop Federal-Mogul site should get city help, but how much remains the question”CreditsThis podcast is a production of Washington University in St. Louis's Olin Business School. Contributors include:Katie Wools, Cathy Myrick and Judy Milanovits, creative assistanceJill Young Miller, fact checking and creative assistanceHayden Molinarolo, original music and sound designMike Martin Media, editingSophia Passantino, social mediaLexie O'Brien and Erik Buschardt, website supportMark P. Taylor, strategic supportPaula Crews, creative vision and strategic supportSpecial thanks to Ray Irving and his team at WashU Olin's Center for Digital Education, including our audio engineer, Austin Alred.

La gran ciudad y el campo suelen ser conceptos excluyentes. Por su ubicación, clima y amor por los árboles, la capital del estado de Georgia es una excepción: casi la mitad del término municipal está cubierto de árboles. El bosque asoma en enormes espacios como Piedmont Park y el jardín botánico, en los frondosos laterales de muchas calles o en la enorme franja de naturaleza del BeltLine, antigua línea férrea rehabilitada como vía verde a lo largo de decenas de kilómetros. Podemos identificar infinidad de especies, incluido el melocotonero, que da nombre a una de las arterias principales (Peachtree Street) y presta su fruto como emblema y apodo a esta ciudad: The Big Peach. Una de sus habitantes, la filóloga y profesora Shannon Williams, nos acompaña junto a su pareja, Francisco Espinosa. Con ellos visitamos el Parque Olímpico del Centenario, legado de los juegos olímpicos de 1996, y el surtido de atracciones que tiene en su perímetro: una noria gigante, la sede central del canal CNN, estadios, un descomunal acuario y el contiguo Mundo de Coca-Cola, exhibición permanente sobre esta marca de raíz atlantesa. A unos pasos encontramos el Centro para los Derechos Civiles y Humanos, que mantiene vivo el espíritu de un ciudadano ejemplar, el premio Nobel de la Paz Martin Luther King. Su casa natal y otros lugares ligados a su biografía se reúnen en un parque histórico nacional que recorremos de la mano de Julie Galle. También contamos con las voces de otras residentes: Vanessa Álamo, Swani González y Ana Mari Toro. Descubrimos mercados y restaurantes en Krog Street Market y Ponce City Market; barrios inspiradores como el East Side, Midtown o el lujoso Buckhead; y propuestas culturales de la talla del High Museum of Art. Cerramos ruta en Roswell, encantador suburbio del norte de Atlanta que conserva construcciones anteriores a la guerra civil de Estados Unidos. Escuchar audio

Have you ever wondered how the National AIDS Memorial Quilt came to be? And its connection with Atlanta? Julie Rhoad shares the origin story and tells the tale of the hidden ladders in the bushes of the Federal Building. Doug meets up with Julie at the Krog Street Market, in the Old Fourth Ward, to share some donuts and memories of Atlanta's past, and future around LGBTQ+ rights. Julie and Doug share more than a friendship -- they have a unique bond in their effort to help the communities impacted by the AIDS epidemic. Julie was a key player in the development of the AIDS memorial quilt and is the immediate past President & CEO of The NAMES Project/AIDS Memorial Quilt.//If you would like to find out more or get involved in his campaign for Atlanta City Council president, please visit DougShipman.com or join us at DougShipmanforATL on all social media platforms or visit us at linktr.ee/dougatl.

This week on Talkin' Tofu, we eat another wedge and review Favorite Day Non-Dairy Peanut Butter Ice Cream and the scorpion pepper dark chocolate bar from French Broad Chocolate.Episode notes:Atlanta burger joint, Yeah Burger, has been closed since lockdown began, and it's planning to reopen with a fully plant-based menu!The Russian wedge salad we made is inspired by the wedge salad we got at Dankness Dojo DTLA. Back in late March, we talked about Target's plan to launch oat milk ice cream bars as part of their new Favorite Day line, and they have done it! And we ate some!French Broad Chocolates is an Asheville-based chocolate company that features sustainably-sourced chocolate and has a lot of vegan options. Here in Atlanta, you can find their bars at Xocolatl inside of Krog Street Market. They also sell their bars online.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com!

This week on the show, we talk about beefy vegan potato casserole, our favorite sandwiches from Candler Park Market, and eat Incogmeato Chik’n Tenders.Links and things:The chocolate Dave got was from Xocolatl, a chocolate shop inside of Krog Street Market in Atlanta.Bush frontman Gavin Rossdale shared a vegan version of his family's bolognese recipe, and it looks good!This week's new recipe is a spin on my loaded baked potato casserole.Impossible Foods is now certified to be served in school cafeterias. The sandwich spot we talked about is The Deli and Candler Park Market. They'll sub tofu for meat on any sandwich.How to make the casserole:Dice up 4-5 red potatoes, 1 sweet onion, and 1 bell peppers.Spray with oil, sprinkled with lots of garlic powder, and air fried at 400° F for 20-25 minutes, shaking every 5 minutes.Steam 8 cups of baby kale in the microwave and then thawed the vegan ground beef in the microwave, then tossed those with the cooked potato mixture in a greased 9x12" pan.Cover with vegan cheddar and baked for 30 minutes at 350° F.

We're in HOTlanta this week gals and things are heating up! Join us as we interview founder and entrepreneur @katherinemason_ of @sculpthouse and @sculpthouseboutique as we get the local lowdown in this southern gem. Where to stay: Buckhead Neighborhood, The St. Regis, The Whitley, Colee Hotel Where to eat: Umi Sushi, Storico Fresco Alimentari e Ristorante, Forza Storico, Storico Vino, The Optimist, Grindhouse Killer Burgers Where to drink: Barcelona Vinoteca, St. Regis Bar, Himitsu What to do: Walk / Hang around the Beltline, Ladybird Grove & Mess Hall, Lingering Shade Social Club, Ponce City Market, Krog Street Market, SculptHouse, The Battery, Braves Game, United Atlanta, Falcons NFL Game RAPID FIRE Most instagram-able spot: The Garden Room Favorite pizza spot: Antico Pizza Favorite Atlanta event: Music at Midtown Favorite coffee shop: The Chastain Favorite wine & cheese spot: Biltong Bar, Yebo Beach Haus Best season to visit: Spring Favorite rooftop bar: Clermont Hotel and Rooftop Bar Favorite place to get dessert: Sublime Doughnuts Favorite Local Business: ScultHouse, Lucy’s Market Tourist trap: World of Coca-Cola, Georgia Aquarium

This episode features Nick Kaiser, a wine geek and music lover, who got his start in the service industry managing cafés. We talk about what he learned from those early days in the coffee industry and how he eventually made the switch to serving and bartending. Through Fifth Group Restaurants in Atlanta, he passionately learned about spirits and craft cocktails until ultimately landing in their fine dining concept, Ecco. He says this is where he truly fell in love with wine. Now working in wine retail, he's the wine buyer at Hop City Craft Beer & Wine's Krog Street Market location with a passion for helping consumers navigate the wide world of natural wine. We talk about this wine category and the multiple aspects of how it can be defined, and he gives a few tips for how to best keep exploring new regions and types of wine production - we even chat about my "wine vs beer" studies given Hop City's incredible inventory for both worlds. You can find him on Instagram at @nickdrinkswine and check out where he works at www.hopcitybeer.com. Recorded March 28, 2021 --- Support this podcast: https://anchor.fm/acorkintheroad/support

Episode 1 of the Atlanta Grubber podcast features Fred's Meat and Bread at the Krog Street Market along the famed Atlanta Beltline. Fred's is super casual known for sandwiches such as cheesesteaks and burgers and is owned by prominent chef Todd Ginsberg. In our “Sound Bites” we talk about great options near GA Tech Aviva By Kameel at Peachtree Center, the original Antico Pizza, Gio's Chicken, and Sublime Donuts. Finally, your grubber goes closer to his home chomping grounds of Alpharetta and Roswell Empanadas & Pastries by Belen de la Cruz in Johns Creek. Follow Atlanta Grubber on Instagram, Twitter, and Facebook

Tara Murphy owns 360 Media, an entertainment, lifestyle, and hospitality agency that focuses on public relations, event planning, and digital marketing. In the last couple of years, the agency has expanded into hotel work and commercial real estate. 360 Media will have been in business 25 years as of next January. In this interview, Tara describes how her agency utilizes a variety of complementary narratives, images, and quotes layered on different platforms (social, email, print TV) to build a “big picture” storyline and cadence a client's message. Tara explains that a lot of companies have ineffective PR because they fail to link their messages across the various platforms. 360-Media often educates clients on how to figure out message cadencing and how to make everything work together. 360 Media's expansion into the commercial real estate market segment came about when the agency was tasked to promote Atlanta's Krog Street Market, one of the first “food halls” to gain global recognition. Tara explains that Krog Street Market could have been a glorified food court, but it became much more than that . . . and was pivotal in rejuvenating the neighborhood around it.  Understanding a client's goals and objectives, mapping out a strategy, and then building a PR program with integrated story-telling, place-making, and branding components can change commercial real estate from a B2B proposition into a personal “what's coming to my neighborhood” lifestyle play.  Tara provides tips on how to write and submit press releases in today's environment, what makes something newsworthy, and how to help a client find the unique “angle” that makes a “me too” announcement stand out. (This understanding is the light-bulb moment.) Less is more, Tara says. You have to target your audience, then customize the pieces for each of those targeted audiences. Tara notes a couple of things she might have done differently when she started: She feels she should have been more ready to follow her intuition,  She made the mistake of extending too much credit to financially-strapped clients The things that have helped 360 Media succeed for almost a quarter decade: Being open to morph and willing to take on new challenges Keeping a diverse client base For the past 2 years, 360 Media has published the Atlanta 100, an end-of-the workweek e-newsletter and website (theatlanta100.com), which each week features twelve 100-word stories and 100-second videos on topics of intrigue in the Atlanta area. Lots of information . . . quick and easy access. Tara can be reached on her agency's website at 360media.net or on Instagram at 360 Media, Inc (@360mediainc).   Transcript Follows: Welcome to the Marketing Agency Leadership Podcast. I'm your host, Rob Kischuk, and I am joined today by Tara Murphy, Owner at 360 Media, based in my own hometown of Atlanta, Georgia. Welcome to the podcast, Tara. TARA: Thank you so much for having me. ROB: Thank you for coming on. I wish that we were not sheltering in place and we could then actually meet up in Atlanta and do a live interview. Those are always fun. But we will call that for another time. Why don't you start off by diving into 360 Media and where 360 Media excels? TARA: Sure. 360 Media is an entertainment, lifestyle, and hospitality agency. We focus on PR and a little bit of event planning and then digital marketing. Our sweet spot is traditional PR, and we are about to celebrate our 25th anniversary in January of 2021, which is very weird to say. We've morphed over the years but always have stayed under that umbrella of entertainment, lifestyle, and hospitality. That's our focus and the sectors that we work with. It's been really interesting the last couple of years. We've expanded a little bit into hotel work, commercial real estate. We have a lot of those clients who say that we make corporate cool. We take commercial real estate and turn it more into a lifestyle play, which is really fascinating and interesting. It's been a wild ride over the years, and we've continued to morph. But PR has been the area we've always continued to excel and focus on. ROB: Congratulations, by the way, on that 25 years. Hopefully you'll be in a good position to actually plan an event for that, because that would be an excellent thing to be able to do from where we are right now. TARA: Thank you. Yeah, I've had a couple of people say the same thing, and I'm like, “We still have 6 months!” But that's going to fly by. ROB: For sure, it will. It's interesting you mention that shift in commercial real estate. What do you think it is that has made it shift so that normal people are interested in development of cities and new things that are happening? Nobody really gets excited about an office building usually, but something indeed I think has changed with the emergence of let's say Curbed and some of the blogs in the space and that sort of thing. TARA: Yeah, good point on Curbed. I think they've really helped make it accessible. For years, everyone just thought of real estate – there would be a sign in front of a building or in a window, and it was like, “Okay, what tenant's going to go in there?” But I would say probably in the last 5 to 7 years, it's really turned a lot more into the storytelling, the place-making, the brand awareness, because you're creating these pockets in cities that are little neighborhoods. Obviously, you live in Atlanta; a lot of people these days, because of the traffic and the growth, are staying in their 3-5 mile radius around their home. They want to know, “Do I have those everyday needs accessible?” and “What's coming into my neighborhood?”, whether that's a great little restaurant or a boutique or some sort of service that you want to be able to use. I think people get more excited about “this is what's coming to my neighborhood.” People are really thinking about the needs of the neighborhood. Also, what's really popular in Atlanta is not just taking buildings and revving them – actually renovating, going in and repurposing. I think people have gotten really excited, so that's opened the door to a little bit more interest and knowledge from the general public. It's funny; with a lot of the real estate clients that we've had, it all started because we got brought on for Krog Street Market, when that got announced here. For those that don't know, that's a big food hall in town. It was one of the first food halls that made a mark globally, and it was interesting being part of that because people look at that and say, “It could've been a glorified food court” – but it wasn't that, and it isn't that to this day. That really helped change that neighborhood. When we finished working on that project, when the developer sold a couple years ago, it opened the door to a lot of other real estate clients coming in and saying, “Hey, how do you take something like that and make it accessible for the general consumer or get them excited, or how do we get press like that?” It really was an area that I never thought we would get business in, but it's been challenging and fascinating and fun. I think we bring a different viewpoint, coming at it from the lifestyle perspective rather than the B2B perspective. Clients like that. We've been able to get press, so that's been good. ROB: I think we do want to hear those stories, these origin stories, these entrepreneurial stories, of something that we hope becomes something bigger. I think it's something that we lost. Food courts at one point actually were a place of innovation and entrepreneurship and of good stories. Chick-fil-A heavily grew in food courts, and I believe the Great American Cookie Company started in Atlanta, Georgia in a food court. We went through a season where those things didn't happen and there wasn't that entry point for an entrepreneurial restauranteur. And it's back. It's cool that you get to be a part of that story. Now, PR means a lot of things to a lot of people. Some people think about trying to get a software company an article in Forbes or Fortune, and some people think about this very encompassing suite of services, often on a local level. When you break down PR into the pieces and parts, what are the actual details and activities and day-to-day things you're doing for clients? TARA: It varies per client. A lot of them will come knowing that they need PR, but not exactly sure what we can do for them or what we bring to the table. A lot of times it's definitely, especially in our pitching, a little bit of an education as to what we do a little differently than most. But our day to day varies depending on if we've got an event that we're working on, or if it's a product or a restaurant opening. From press releases to pitching media outlets – and that's print, radio, TV, online, influencers now, which is a big taboo topic – pitching all of that, crisis management if there's an issue, management of the day-to-day messaging and storytelling for a client. We also do a lot with social media and digital marketing, whether that's us doing it for a client or working with another vendor that they have. We help create the storyline for the PR side, and where a lot of companies fail is that they're not weaving these things together. When that message is weaved together, whether that's through their email blasts or their social media platforms, it all works together. They may see something on social, then they see something in an email, then they see something in print or on TV, and you get that bigger picture storytelling. So, we do a lot of education with clients on how to figure out their cadence of messaging, but then also, how does that all work together? Are you telling the same story on every platform on the same day? No, let's not do that. Let's build it out. Let's weave in PR. Let's weave in quotes. Let's weave in whatever the reaction is from the general public, or high points. There's a lot of strategic work that we do now, which for me personally is my favorite thing. Starting an agency 25 years ago, I didn't know a lot when I started. You don't know what you don't know. As it's grown and PR has changed and morphed over the years, strategy has always stood out to me as the key need. Understanding a client's goals and what they need to get out of it and then mapping out a strategy – that's where we've had, knock on wood, our most successful campaigns and client work. I remember years ago, prior to starting 360, I worked at an independent record label, and we used to have to monitor how many calls we made, and we had to send out so much product. It was like you send out hundreds and hundreds of pieces of music and you just see what sticks. You can't possibly call thousands of journalists. I learned during that time that it worked for a short period of time, but then what really changed was, let's target. Maybe we send all this stuff out and whatever sticks, sticks, but let's target 10-15 outlets that we really want to tell the story to, and let's figure out that story for each outlet depending on what they cover. As we started to do that, we had big, successful pieces, and they were larger features. That was the turning point for me, going and working with a lot of clients and figuring out, “What's our strategy and how do we make more impact?” They always say less is more, and that definitely resonates a lot these days with PR. So, every day is different, but those are the base things that we work on. Some days there are some new things brought to the table, especially during a pandemic. [laughs] We've done a lot of new stuff that I was like, “Huh, never thought we'd work on that or do this kind of thing.” But for the most part, the overarching PR is a lot of writing, pitching, press releases, and storytelling. ROB: You can definitely see where that 360 degrees comes in for 360 Media. I think PR is often misunderstood to be shouting really loud, and you're talking about it so much more like a surround sound, where you get those different touchpoints that really reinforce the story and create that picture in your mind. You mentioned press releases, and I think press releases are perhaps one of the most misunderstood, maligned, and also misused tools that are out there. How do you think about and redeem the press release and help it to be the noble thing that it is, and also maybe how people may misuse them? TARA: That has become a very hot topic in our office. You go from one extreme to the other, where, as you said, people get confused by it. Not everything is worthy of a press release, but then again, there are plenty of times that a press release done well can cut through the clutter and gets picked up exactly how it's written, and that is a win for a client, and obviously a win for us. In this day and age, there's an amazing 24-hour news cycle and there's a lot of opportunity to get coverage, but there's also fewer journalists and people working at publications, so you've got to find that middle ground that you're not inundating them with useless information, but you're also providing enough that if they are short-staffed or they are one person covering five or six feeds, you have enough information there that they can pull content, don't necessarily have to deal with you or do an interview, and get a story up. Part of what we do is not only look at things and say, “Yes, that's worthy of a press release,” but we also look at what information we have. Do we have video? Do we have photography? Do we have quotes? Is there another way that this may be delivered to a journalist that would resonate more than just a press release? We really are now weighing out how that information goes out on our email list. Some days it is just a traditional press release, and other days it's a video that then links to a blog post that has more information, or it's an e-blast that is an invite to experience something online, especially now, since everybody's working remotely. There's a lot of different ways that we're doing it, and we continue to change it up and think, “How is this going to land and what's going to interest someone?” That's been really good. We get a lot of feedback from journalists who are like, “We're not getting the same old, same old from you, and that's really what stands out to us,” which I love. On the press release side, though, I will say if you write a great press release – and sometimes I get dinged from people and they're like “it's not AP style” and all of those things that are traditional. It's like, no, this stands out a little bit differently because we write in a little bit more of an editorial fashion. Some of our clients can be dinged as a little fluffy, so people are like, “This isn't really newsworthy. It's a little too fluff.” But we try to find that middle ground where it's like, here's an editorial piece for you that not only covers what's newsworthy on this end, but it can be cut and pasted and either put on a blog, or if an influencer is putting something up on their Instagram, they've got quotes they can use from the client, or a link to a Dropbox that's got photography or graphic assets that are done for Instagram, Facebook. We really try to make it very easy because everybody is so crazy busy, and that also stands out. Press releases are interesting. We just had a conversation this past week about a client. They wanted something in a press release, and I was like, “No, it's not going to land right. Let's do XYZ.” It stood out and it was different. There's a lot of stuff going on, obviously, with the pandemic and restaurants reopening. Because restaurants are reopening, everyone thinks, “My dining room is open. This is newsworthy.” Well, we're in a huge influx of dining rooms reopening, so what are you doing that's different compared to everybody else and you're not just opening? So we had to dig a little deeper, and we created the story, which then was like, “Okay, this is press release worthy because they're doing some stuff differently.” ROB: This is where maybe someone will say they're doing this different menu, they're doing this different format of service, they're doing this very unique thing in terms of how they're protecting people, or even some restaurants have been able to get the story out about how they are doing a mini-grocery. Is that the story? TARA: Yes. ROB: Instead of saying, “Hey, we're still open and doing takeout.” It's like, yes, so is everyone else who wants to save their restaurant. What are you doing that's different from just “yes, you can place an order on Uber Eats”? TARA: Yep. It's interesting because at the time when everybody was pivoting, that was newsworthy because some of these places weren't on Uber Eats or Grubhub or any of those services. But then it was like, okay, that's newsworthy for all of 5 minutes, but what are you doing differently for your team or onsite or the meals you're delivering? A prime example, Mission + Market in Buckhead is one of our clients, and for the first couple of weeks as they were pivoting, they were doing themed nights where it was like family meal and just different things. That was working very well for them, but what they ended up doing also was realizing that so many restaurants were closing at the time, they stepped up and on Thursdays were doing meals for people that had lost their jobs because of COVID. So, they not only covered the hospitality industry, but they were like, “Anyone that's lost their job, if you can show that you're no longer employed, you can order a meal through us.” They did it I want to say for 2 months and served over 1,500 people every Thursday. It was really incredible, and they got a lot of attention. Now, they didn't do this to get attention, but we had to put it out to say this is what they're doing so that people knew, and it ended up getting a lot of positive attention and other companies that wanted to support and give sponsorship to help cover the meals they were covering themselves. It turned into a much bigger thing. We got a lot of press out of it, even though that wasn't the game plan for it. It really made them stand out. ROB: For sure. There are a few folks I know in the service industry who just seem to have a natural knack for storytelling and baiting the hook and getting the right stories out there and getting coverage. How much of this thinking and getting these stories to land right is instinct, and how much of that do you think can be developed? And if it can be developed, how do you think about developing that proper mindset? TARA: I think some of it is instinct. I think also some of it is development. I think you're on the money there, because a lot of people – any client; it's not just in the hospitality industry – they're in there day to day, and they can't really see everything that is exciting or interesting, or maybe they're not up on the day to day of what's newsworthy or what might be resonating in pop culture. Meanwhile, they're doing something and it's like, oh my gosh, here's a local story that resonates with a national story or something that's trending nationally. When you start working with a client and start putting those ideas out there or talking to them or digging in a little deeper, all of a sudden you see their eyes light up and it's like a light bulb moment. They're like, “Wait a second, we're also doing XYZ.” It's like, “Yes, that is interesting and that's newsworthy.” That's been a really cool thing to watch as we continue to work with clients. Over time, you get in that groove, and they start seeing what you're seeing. They also start understanding how media works. Sometimes we'll have clients call and say, “I read this piece. We are doing this. Can you reach out to this writer and perhaps they would do something on us?” That's always cool, when we see clients grow into understanding what editorial options they have. Or “Hey, we're looking to do something for our anniversary. We don't want to do it exactly like everyone else. Here are the ideas we've come up with.” We come in and fine-tune that stuff. We also sometimes – I think this is one of the things that we're really known for amongst the clients we work with – just coming in and seeing things differently, and giving them a picture. They may come to the table and say, “Here's what we have. This is what we'd like to do,” and then we say, “Okay, this is great. Let's take this up a notch. How about this?” That's been really cool, to have clients that are open to collaboration and getting it to a place where it's like, “This will get you small press, but this will get you big press.” They're like, “Oh, okay!” That part is a lot of fun, especially when you tell them something is going to happen and then it does. [laughs] Which you can't guarantee, but when you're like, “This is big,” and then we take it out and either pitch it to someone exclusively or put it out en masse and they see the response they get, it's like, “Oh, okay, you guys were right.” That's a lot of fun. It's interesting, too – I had a new business pitch last week over Zoom, which obviously is new. A lot of calls and a lot of Zoom pitches. But in the midst of the pitch with this potential client, they were talking about some of the things they were doing, and immediately I was like, “Why don't you take this and you could do this and this and this?” The look on all of their faces – we were on Zoom and I love seeing it – they were like, “Oh my God, that was right in front of us.” I was like, “Yes, but you're in it. You can't see it.” That part was great. We had a follow-up call yesterday and they were like, “We took what you said. How about this, this, and this?” And we're not even on board yet. We're just now going through the proposal. It was funny. I was like, “Yes, that could all work.” That's an interesting – either you have to feed people or they get into it and get excited. ROB: And maybe the people I think have good instincts just have really good help, so who knows? TARA: [laughs] Both. ROB: [laughs] Tara, almost 25 years ago, when you started up 360, did you have any inkling that you were in it for the long haul? What was the formative driving force there? TARA: No, I really didn't. It's funny; a lot of times people ask, “Did you have a business plan? Did you map things out?” For the longest time, I was a little embarrassed. I was like, maybe I did something wrong? I didn't have a business plan, and I never mapped out, “Here's my 3- or 5-year, 10-year goal.” When I started 360, I had just left a record label, and the owners were married and they got a divorce. It was like you had to take sides, and the label crumbled. I jumped ship with the female side of the business because she was my day-to-day, and she started another company and I worked there for a little bit. In the midst of that, she ended up taking another job. There were four of us that had gone with her. I started to reach out and do résumés and call people and all these things, and it just never went anywhere. I had interned with a company called Concert Southern that is now the Live Nation Atlanta office back in the day, and I was there when they started Music Midtown. I was an intern on Music Midtown the first year, and then they called and were like, “Why don't you put in a proposal? We need a PR person, and you know this event.” I was like, “What?” [laughs] I put like a 27-page proposal together. I'd never done one before. I put it in. This was Year 3 of the festival. I'd been an intern on the first one, volunteered on the second one on the PR communications side, and then put in a proposal for Year 3. It ended up becoming my first client, but I didn't know it at the time. It was more, “Sure, I'll do this. This is a 6-month gig. This will pay me some money.” I had to move back in with my parents right after college for a little while during this time because I didn't have a job. It was kind of like, “Okay, let's do this.” Then I started to get other business. Then it was time for Music Midtown again. So, 3 years into it, I was like, maybe I really need to get a business license and do some things rather than this freelance stuff. I ended up getting my first employee and built it from there. Sitting here now and thinking about it being 25 years later, there's so many things that happened over time – the recession and things that we got hit with – and to still be here is mind-blowing to me on a lot of levels. I didn't have a business degree, and I got a ‘D' in PR in college. It was not what I wanted to do. [laughs] It's like, you put your mind to something and you can do anything. Sometimes when people ask me about a business plan, I say, had I done that, I probably would have failed because I would have been one of those that had to stick to the business plan. Over the 25 years, we've morphed and we've opened the door to other types of clients. Like I mentioned earlier with commercial real estate, I would have never, ever opened the door to that. But it rolled in in a very interesting way, and it was like, “Okay, let's go down this road.” That's I think kept us going. Honestly, even in this pandemic, probably 80% of our clients have put us on hold because a lot were restaurants and entertainment and events. Our hotel, real estate, design clients are all still booming, so that's been interesting. Had we not had that, we would probably be in a little bit of a different spot right now. But our restaurants are coming back and things are changing. I've learned a lot over the last 25 years. But no, I would've never guessed that we'd be here. Ever. ROB: You mentioned learning some things over the course of the business. What are some things you've learned along the way that you might do differently if you were starting anew? TARA: It's interesting. I was asked that question one other time, a couple years ago, and I had a very different answer. I think for me, there's not a lot that I would do differently. I probably would learn to go with my gut, my intuition. I wish I had learned to do that sooner. I've always had a strong gut reaction and intuition, but sometimes it's like, “That doesn't make sense right now. Why are you thinking that?” I didn't fully always embrace it. So I would probably do that sooner. I also would not let people – you bend for clients that might be struggling or things that are happening, and I have bent probably one too many times for people who owed me money. I let it get a little too far down the road, and then it becomes harder to collect. I've learned that a lot more in the last 4 years of business. You get to a place where you're doing well, and it's like, “Oh, we can let someone slide for a little bit while they're struggling,” and then it just ends up catching up. We got dinged a little too much the last couple of years. So, I probably wouldn't let the debt get too big. I've learned a lesson there. I also probably – there were two times in my entire career that I took clients for money, because it was big, but my gut said “these aren't right for you or the firm.” Again, just listening to my gut. I would do that much sooner. But I think also, in what would you not do/what would you do, as entrepreneurs, when you have no fear in the beginning because you don't know what you don't know and then you go through an experience and you're like, “Ugh, been there, done that. I'm not doing that again” – I think it's important as an entrepreneur to really be open and let things flow in and assess them, and not be closed off to things. It really, truly is how I've grown 360. Putting out there, “Hey, I'm interested in more events or festivals” or whatever it is, always, doors open. Being afraid is fine, but you can take a pivot, you can take a next step, and it does work out. I think you just have to control your fear and be excited about it. I think that's important. ROB: That's all very practical, and I appreciate that. I also had some wounds on the not collecting money quick enough train. It's never, ever fun, because you realize quickly that when someone is going out of business, there's just really not going to be money for you, for the most part. TARA: [laughs] That is a lesson to learn. ROB: You think about “Oh, bankruptcy, you split it up” – no, no. There's just no money. Good luck. [laughs] TARA: Yeah. Also, being diligent. I will say this: I have a former client that has owed me money since 2017, and I got a check last week. In a pandemic, I'm getting paid. I'm like, okay, this is the universe looking out for me. But it was being diligent and not just letting it go. I wouldn't have done that before. I just would've been like, “It's just a write-off. Let's move on.” But sometimes good things happen. ROB: Yeah, don't write it off until you've asked a few times, at least, right? TARA: Right. [laughs] Totally. ROB: Excellent. Tara, when people want to find you and find 360, where should they look for you? TARA: We have a website, 360media.net. We are also on Instagram under the same thing, 360 Media, Inc (@360mediainc). We also are the publishers – I didn't even mention this – of the Atlanta 100. The Atlanta 100 is a weekly newsletter that we do, and there's a website, theatlanta100.com. It's a weekly newsletter that goes out every Thursday or Friday with 12 stories about Atlanta in 100 words. We've been the publishers of that for the last 2 years. There's a lot of not only stuff about Atlanta, but also our clients as well. ROB: Excellent. Sounds solidly played. We'll get all of that in the show notes. Thank you so much for coming on, Tara. It's been a pleasure. Again, maybe someday we can do an event in person. TARA: I know, I would love that. It was good to hear that you're here. Thank you so much for having me. This has been a lot of fun. ROB: Thank you. Bye bye. TARA: Bye. ROB: Thank you for listening. The Marketing Agency Leadership Podcast is presented by Converge. Converge helps digital marketing agencies and brands automate their reporting so they can be more profitable, accurate, and responsive. To learn more about how Converge can automate your marketing reporting, email info@convergehq.com, or visit us on the web at convergehq.com.

Little Tart Bakeshop is a French-inspired pastry shop located in Grant Park, Summerhill and Krog Street Market. We spoke with its founder, Sarah O'Brien, about her story and the evolution of the bakery. Listening Notes: This is a special pop up series in response to the current economic and health situation with COVID-19. Rather than our typical narrative and edited style, it is a record to release episode. Since we recorded from separate locations, the audio quality isn’t as pitch perfect as usual. Visit our Facebook page and Instagram to follow behind the scenes on these stories. Learn more about Little Tart Bakeshop on their website and Instagram. --- Support this podcast: https://anchor.fm/peach-and-prosperity/support

Luca Varuni is the chef/owner of Varuni Napoli pizzeria in Midtown and Krog Street Market in Atlanta. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Atlanta BeltLine continues to be a hot topic in relation to Atlanta real estate and having a real estate partner is essential to sorting through the varying options to find the perfect fit. Brightstar Compass President Pauline Miller joins co-hosts Carol Morgan and Todd Schnick for the All About Real Estate edition of Atlanta Real Estate Forum Radio to discuss the latest projects now selling and coming soon to the Atlanta BeltLine area for Atlanta homebuyers. Brightstar Compass provides a full range of sales and marketing services to Atlanta builders and developers. From one single-family home to high-rise condominiums and master-planned communities, the Brightstar Compass team has the expertise. One community now selling in Historic Old Fourth Ward is Stacks on Daniel by Epic Development. This charming collection of five modern townhomes start from the $500,000s and boast open-concept designs with gourmet kitchens, double balconies and rooftop terraces to take in the stunning skyline views of Atlanta. This walkable community offers easy access to dining options on Edgewood, breweries, the Atlanta BeltLine and more. Epic Development is also building new Atlanta homes at R. Town Stacks in Reynoldstown. Only two homes remain at this collection of four modern luxury new homes. Conveniently located just steps from Madison Yards, the Atlanta BeltLine and Krog Street Market, residents enjoy life in the heart of all Reynoldstown has to offer. Priced from the $700,000s, homes feature rooftop terraces with fireplace and half bath while interior appointments include hardwood flooring throughout and Bosch appliances. Another new home community now selling in Atlanta is Vernon by TerraCraft Homes. Comprised of 20 single-family homes, this charming community is priced from the $500,000s and nestled right in Ormewood Park, just steps from the Atlanta BeltLine, Glenwood Park and the Memorial Drive Corridor. Each home is carefully designed for each homesite, then accented with unique exterior and interior details. Homebuyers looking to join the vibrancy of Midtown Atlanta, should look no further than J5, a new intown condominium community priced from the $600,000s to $1 million+. J5's prime location between Juniper and 5th streets provide an urban synergy that blends with vitality and serenity. Residents enjoy a walkable lifestyle convenient to Piedmont Park, the Atlanta BeltLine, Ponce City Market and Virginia Highland. Additionally, J5 features an impressive amenities package that includes a pool, fitness center, club lounge and courtyard with greenspace. To learn more about Brightstar Compass or its latest projects, visit www.FollowBrightstar.com or email Pauline at Pauline.Miller@Compass.com. A special thank you to Jackson EMC for sponsoring Atlanta Real Estate Forum Radio. Jackson EMC offers homebuyers peace of mind and lower bills with its certified Right Choice™ new home program. These homes are built to be energy efficient and sustainable with improved indoor air quality, convenience and comfort. For more information on Right Choice new homes and Jackson EMC, visit https://RightChoice.JacksonEMC.com. The Atlanta Real Estate Forum Radio “All About Real Estate” segment, presented by Denim Marketing, airs on Wednesdays and highlights the movers and shakers in the Atlanta real estate industry – the home builders, developers, Realtors and suppliers working to provide the American dream for Atlantans. For more information on how you can be featured as a guest, contact Denim Marketing at 770-383-3360 or fill out the Atlanta Real Estate Forum contact form. Subscribe to the Atlanta Real Estate Forum Radio podcast on iTunes, and if you like this week's show, be sure to rate it.

With a passion for travel, Elaine and Matt began their chocolate journey in Costa Rica. Now, Xocolatl is a beloved Atlanta brand with a shop in Krog Street Market. Learn about the art, history and science of their chocolate. Join us for a taste test as we sample some of their flavors! This episode was recorded live as part of our Founder Friday Dinner Series for young professionals in Atlanta. Follow our behind the scenes adventures on Instagram. --- Support this podcast: https://anchor.fm/peach-and-prosperity/support

We took the show on the road (literally, we started the episode in my car) in this week's episode as our old friend Remy joins us with Food in the Hall, a podcast in which we review modern food halls. We took our gear with us to Krog Street Market to review our meals, the atmosphere, and talk to the people around us, live, as we experienced it! Listen up!

Caroline and Ashley sit down with Katie DeCantillon of Hop City (located in Krog Street Market) to talk about this summer's beer trends! There's news about the future of Hop City, Law & Order SVU, and lots of BD Wong. Enjoy! Follow Hop City @hopcityksm and Katie @one_moreround. This episode is sponsored by Usit, Atlanta's on demand babysitting app. Bitch Beer listeners should send the code #bitchbeer to admin@usit.care to get their first hour of babysitting absolutely free! Follow Bitch Beer on Facebook and Instagram @bitchbeerpodcast or www.bitchbeerpodcast.com

Emilie and her team did an amazing job in creating a unique ambiance in Mama's Bath & Body. What started off as a hobby has transformed lives for the better. Find out how this trailblazer turned her back on the entertainment world and found joy in her passion. Website: http://loveyourmama.com Follow: @mamabathandbody About: In 2002, I was living in Los Angeles and freelancing in the film industry. I worked my way up from production assistant on movies to a Producer on music videos and commercials. I ended my career in 2008 as Executive Producer at a local commercial production company. My college degree was in video production and I had no formal business training, but the film industry provided a great base for running my own business. I learned operations and management and budgeting while on the job for 14 years. As a freelancer, I had a lot of time on my hands and the desire to be in control of my destiny. I was deeply influenced by the natural lifestyle that was popular in California and I had always loved body products. I knew I wanted to create something and eventually started playing around with making lotions at home. This was before this kind of information was readily available on the Internet, so I got a bunch of books and put myself to through Natural Body Product School. I learned everything I could about carrier and essential oils and natural butters and what was good for what kinds of skin, etc. Around this time, I discovered a friend of a friend had a small shop called Urban Natural Body down the street from my apartment in the Silver Lake area of LA and she was looking for a business partner. I dove in and started working with her but the partnership didn't work out, so I bought the name and the product recipes from her. She was mostly buying bases and adding scents to them at the time and I knew that I wanted to make my products from scratch. So I spent the next couple of years selling at small fairs and festivals while working on creating new recipes and a new brand. I launched Mama in 2004 and continued to do street festivals and markets on the side while taking freelance work as it came. My then boyfriend (now husband) and I moved to Atlanta in 2005 and I continued to run Mama as my side hustle while freelancing. I took a full-time job as theExecutive Producer of a commercial production company in Atlanta in 2007 and negotiated a day per week where I could work on Mama. I rented a studio space from a friend knowing it would help me take it more seriously, but managing the 2 very different jobs became increasingly difficult. At the end of 2008, I made the decision to focus on Mama exclusively. My next move was into a dog bakery that a friend of mine owned to share manufacturing and retail space. Turns out dog biscuits and body products don't make the best bedfellows, so I made the jump to my own tiny studio/retail space in summer of 2009 on the outskirts of Decatur. This happened to coincide with the big recession, so Mama grew slowly but steadily in this off-the-beaten-path location for 5 years. We had retail hours in the store and I continued doing street festivals and markets to help build my business. I did a few trade shows during this time but realized that to make any money doing wholesale, I would have to change my business plan and I didn't want to do that. In my heart, Mama always felt like a retail business. I wanted me and my staff to educate customers about our products the way we wanted to and curate the store experience in which customers experienced Mama. This felt essential to our brand. I looked for a busier retail location in Atlanta for a couple of years and couldn't really settle on anything that felt right. In 2014, I found out about Ponce City Market and set my sights on opening a store there. After a promising meeting, I never heard back from them. Around this time Krog Street Market was also under construction and they were much more accessible. We were totally out of spaceat our current location and right down the street, Avondale Estates was experiencing a rebirth. I signed 2 leases that spring, moved to a big, beautiful storefront in Avondale in July and then opened our Krog store in November. In 2017, we moved production from the back of the Avondale store into a 2000 square foot warehouse space behind the store. We were in negotiations to open a 3rd storefront in Brookhaven, but decided not to move forward with that for a variety of reasons. We are still waiting for the right 3rd location to reveal itself. In the meantime, we added medicinal herbs to our offerings and we are developing a larger, more long-term goal to help increase the herbal economy in Georgia. About the show: ►Website: http://www.ashsaidit.com ► Visit http://www.pinnertest.com and use Promo Code: ashsaidit ►Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ►Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ►SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ►Instagram: https://www.instagram.com/1loveash ►Facebook: https://www.facebook.com/ashsaidit ►Twitter: https://twitter.com/1loveAsh ►Google Plus: https://plus.google.com/u/0/+AshSaidItMedia ►Blog: http://www.ashsaidit.com/blog ►Pinterest: https://www.pinterest.com/1LoveAsh/ ►Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472 ►Casper Commercial Music Courtesy of http://www.BenSound.com #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Emilie and her team did an amazing job in creating a unique ambiance in Mama's Bath & Body. What started off as a hobby has transformed lives for the better. Find out how this trailblazer turned her back on the entertainment world and found joy in her passion. Website: http://loveyourmama.com Follow: @mamabathandbody About: In 2002, I was living in Los Angeles and freelancing in the film industry. I worked my way up from production assistant on movies to a Producer on music videos and commercials. I ended my career in 2008 as Executive Producer at a local commercial production company. My college degree was in video production and I had no formal business training, but the film industry provided a great base for running my own business. I learned operations and management and budgeting while on the job for 14 years. As a freelancer, I had a lot of time on my hands and the desire to be in control of my destiny. I was deeply influenced by the natural lifestyle that was popular in California and I had always loved body products. I knew I wanted to create something and eventually started playing around with making lotions at home. This was before this kind of information was readily available on the Internet, so I got a bunch of books and put myself to through Natural Body Product School. I learned everything I could about carrier and essential oils and natural butters and what was good for what kinds of skin, etc. Around this time, I discovered a friend of a friend had a small shop called Urban Natural Body down the street from my apartment in the Silver Lake area of LA and she was looking for a business partner. I dove in and started working with her but the partnership didn't work out, so I bought the name and the product recipes from her. She was mostly buying bases and adding scents to them at the time and I knew that I wanted to make my products from scratch. So I spent the next couple of years selling at small fairs and festivals while working on creating new recipes and a new brand. I launched Mama in 2004 and continued to do street festivals and markets on the side while taking freelance work as it came. My then boyfriend (now husband) and I moved to Atlanta in 2005 and I continued to run Mama as my side hustle while freelancing. I took a full-time job as theExecutive Producer of a commercial production company in Atlanta in 2007 and negotiated a day per week where I could work on Mama. I rented a studio space from a friend knowing it would help me take it more seriously, but managing the 2 very different jobs became increasingly difficult. At the end of 2008, I made the decision to focus on Mama exclusively. My next move was into a dog bakery that a friend of mine owned to share manufacturing and retail space. Turns out dog biscuits and body products don't make the best bedfellows, so I made the jump to my own tiny studio/retail space in summer of 2009 on the outskirts of Decatur. This happened to coincide with the big recession, so Mama grew slowly but steadily in this off-the-beaten-path location for 5 years. We had retail hours in the store and I continued doing street festivals and markets to help build my business. I did a few trade shows during this time but realized that to make any money doing wholesale, I would have to change my business plan and I didn't want to do that. In my heart, Mama always felt like a retail business. I wanted me and my staff to educate customers about our products the way we wanted to and curate the store experience in which customers experienced Mama. This felt essential to our brand. I looked for a busier retail location in Atlanta for a couple of years and couldn't really settle on anything that felt right. In 2014, I found out about Ponce City Market and set my sights on opening a store there. After a promising meeting, I never heard back from them. Around this time Krog Street Market was also under construction and they were much more accessible. We were totally out of spaceat our current location and right down the street, Avondale Estates was experiencing a rebirth. I signed 2 leases that spring, moved to a big, beautiful storefront in Avondale in July and then opened our Krog store in November. In 2017, we moved production from the back of the Avondale store into a 2000 square foot warehouse space behind the store. We were in negotiations to open a 3rd storefront in Brookhaven, but decided not to move forward with that for a variety of reasons. We are still waiting for the right 3rd location to reveal itself. In the meantime, we added medicinal herbs to our offerings and we are developing a larger, more long-term goal to help increase the herbal economy in Georgia. About the show: ►Website: http://www.ashsaidit.com ► Visit http://www.pinnertest.com and use Promo Code: ashsaidit ►Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ►Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ►SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ►Instagram: https://www.instagram.com/1loveash ►Facebook: https://www.facebook.com/ashsaidit ►Twitter: https://twitter.com/1loveAsh ►Google Plus: https://plus.google.com/u/0/+AshSaidItMedia ►Blog: http://www.ashsaidit.com/blog ►Pinterest: https://www.pinterest.com/1LoveAsh/ ►Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472 ►Casper Commercial Music Courtesy of http://www.BenSound.com #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Tweet LIVE this Sunday, July 15th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is another stellar lineup. We welcome Melissa Coleman the author of “The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” from Oxmoor House Books Time Inc. Books. Melissa Coleman is a home cook and baker, designer, wife, mother, and cozy minimalist. Her popular blog, The Fauxmartha, was named a HuffPost Top 10 Food Blog and was selected as a Better Homes & Gardens Top 10 Baking Blog nominee and a SAVEUR Magazine Blog Awards Style & Design finalist. After spending three decades bouncing around the states, she's happily planted under the snow banks of Minneapolis, Minnesota, with her husband, Kevin, and tiny sous chef, Hallie. Melissa cooks with the rhythm of the week—simple, modern, and mostly vegetarian on weekdays and slow and classic with a heavy dose of brunch on the weekend. She is in the process of decorating The Fauxhouse, their modern, city farmhouse. The Minimalist Kitchen is her first book. The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques is a cookbook, but more importantly, it's a framework for creating a minimalist kitchen, a kitchen pared down to the essentials so you can create more. This framework will touch everything in your kitchen from your ingredients, tools, pantry, to your cooking techniques, meal planning, and shopping habits. Once the framework is in place, you can make 100+ wholesome, mix and match recipes. You'll find Blueberry-Orange Breakfast Rolls, Banana-Coconut Baked Oatmeal, White Wine Spring Pasta, BBQ Black Bean and Quick Slaw Tacos, Crispy Pizza with Caramelized Onions, Chickpea Tikka Masala, Stovetop Mac and Cheese, and Two-Bowl Carrot Cupcakes. Then we are happy to have join us Chef Todd Richards the author of “SOUL: A Chef's Culinary Evolution in 150 Recipes” from Southern Living. Todd Richards is a self-taught chef who paid his dues in numerous restaurant kitchens before becoming an executive chef who garnered national attention. He has two James Beard Foundation nominations for Best Chef in the Southeast, was an Iron Chef America Cuisine competitor, and was named one of “Four New Chefs to Watch” by Esquire magazine. He is the owner/chef of Richards' Southern Fried at Krog Street Market in Atlanta, Georgia. Black American chefs and cooks are often typecast as the experts of only one cuisine—soul food, but Todd Richards' food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you're new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it. The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques. Then Philadelphia has a visitor coming soon Wildfire Radio's Small Bites Live with Tracey Medeiros. Tracey Medeiros is the author of “The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State” from Skyhorse Publishing, Inc., Inc. and it is a 2018 Readable Feast Cookbook Awards Finalist. Tracey will be in town Saturday, July 21st teaching a cooking class at Audrey Claire Taichman's COOK. Also, she writes The Farmhouse Kitchen: A Guide to Eating Local column for Edible Green Mountains magazine and is also a freelance food writer, food stylist, and recipe developer and tester. She is often seen on various television cooking segments preparing one of her favorite recipes while sharing helpful culinary tips with the viewing audience. Tracey travels regionally as a guest speaker and cooking instructor, emphasizing her commitment to the sustainable food movement by using locally produced fresh ingredients to create dishes that are healthy and delicious. The Vermont Non-GMO Cookbook honors the state's mission to connect with its local organic farmlands and the farmers who nurture and care for them. It also serves as a guide for eating organically and Non-GMO Project in Vermont. The book celebrates the region's esteemed organic food producers, farmers, cheesemakers, dairy farmers, and the chefs who partner with them to create delicious, innovative, organic, and non-GMO recipes. We are thrilled to welcome our next guests Corey and Sara Meyer of Little Bird will be on the show as well. Little Bird Kitchen makes candied jalapeno chocolates, syrup and powder. Everything is hot and sweet, with the heat coming at the end. Each product is handcrafted and uses high-quality ingredients such as local, fresh jalapenos, premium Belgian Chocolates and non-GMO cane sugar. Sara Meyer, a former TV sound technician, needed to balance out taking care of the twins and a demanding job so she started a food blog and began testing recipes. After figuring out how to make husband and co-founder Corey Meyer's favorite- chocolate covered orange peels- she began candying everything in the kitchen, including leftover jalapeños, even after Corey said, “you're nuts.” After bringing them to work and having co-workers request to purchase them, Sara headed home and said, “I think we have a business.” Candied jalapeños are front and center in each recipe. Each product is handcrafted and uses high-quality ingredients such as local, fresh jalapeños, premium Belgian chocolate and non-GMO cane sugar. All Little Bird Kitchen products are kosher certified (dairy and pareve) and never use any preservatives. “We've noticed consumers are going out of their comfort zones and starting to explore new flavor profiles. One of the categories they turn to is spicy and Little Bird Kitchen is at the forefront of this trend. Whether it's munching on our Fire Bites or utilizing the Fire Syrup as a marinade, we give users the option to control how much heat they get in their snack or meal,” said Sara and Corey Meyer, co-founders of Little Bird Kitchen. “Although we stumbled upon candied jalapeños, we stuck with it because it allows other flavor profiles to come through before the heat comes at the end.” Little Bird Kitchen's candied jalapeños bring an elevation in flavor to whatever you are eating. Finally we have Revital Shiri-Horowitz author of “It's Just Your Imagination: Growing Up with a Narcissistic Mother - Insights of a Personal Journey” from Horowitz Publishing. Revital Shiri-Horowitz is an experienced author and presenter to communities and audiences around the world. Using her own life story and excerpts of her novels, Revital Shiri-Horowitz generates a warm and uplifting experience for the listener. Revital Shiri-Horowitz was born and raised in Israel. As a kid, she wrote poetry and short stories. She's been writing in her journal almost every day since she was nine years old, and up to the time she met her husband, but never imagined that one day she would become a published author in more than one language, and in so many countries, and continents. Revital went on to earn a BA in Hebrew Literature and Geography from Tel Aviv University USA - AFTAU, an MA in Geography from אוניברסיטת חיפה - University Of Haifa, and an MA in Hebrew Literature from Tel Aviv University. She was an assistant professor of Geography in Haifa and Tel Aviv Universities, and has been an editor for Hebrew-language books. Shiri-Horowitz published three books and won two awards. Her first book "Daughters of Iraq" came out it 2007 and won an award from "The Iraqi Jewish Heritage Center", her second book "Hope to See You Soon" came out in 2014 speaks about immigrants always divided between two homelands, and her third book "It`s Just Your Imagination" won the "Pinnacle Book Achievement Award" for a self-help book. Last, but certainly not least, we will have in studio Tim Monk of Gloucester Citynj famed MONKMAN'S BBQ to tell us about what he has been up to and his new creation BBQ Egg Rolls. We can't wait!! Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products and getting ready for his new show Regional Eats. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. The post Small Bites – Episode 87 appeared first on Wildfire Radio.

Todd Richards of White Oak Kitchen in Atlanta Georgia and Kris Moon, VP of The James Beard Foundation join us to give a preview of "Tipping the Scales," a special breakfast briefing held on the final day of Charleston Wine + Food. Along with Mitchell Davis and Katherine Miller, Kris is moderating a discussion about the great tipping debate: the pros and cons of including service charge on diners' checks. Todd Richards is one of the chefs preparing food for the breakfast, and lets us in on his dish: chicken & waffles with a unique twist of sweet potatoes and collards. Kris also shares his latest work with JBF's Impact Programs, which work to bring together chefs, farmers, food companies, and others in the culinary community to dissect issues and facilitate participation around the biggest challenges facing our society, including food waste, sustainable agriculture, labor equity, and more. Todd shares his secret to a good life (champagne for breakfast) and tells us how his newest venture, Richards' Southern Fried at Krog Street Market is bringing people from all walks of life together over chicken.

We're talking bottle shops on this week's Beer Guys show! Kraig Torres, owner of Hop City joins us in studio along with Josh Doherty, specialty department manager of Harry's Farmers Market (Whole Foods).  We talk about their craft beer journey, how beer has evolved and grew all over the south, and what trends they are seeing in the industry. Kraig also lets us know about Hop City's newest venture in Alpharetta, and how they figured out the importance of selling pints at their Krog Street Market location.  Also, talented local artist Rory "Catlanta" Hawkins stopped by to hang out as well. Check out his artwork here. Tim and Aaron also talked to Dan Roberts, Executive Director of the Alabama Brewer's Guild about the latest in their beer-to-go debate. Truck and Tap's beers of the week include some selections our guests brought in, including a vintage one from Shmaltz, Green Bench, Monday Night and Westbrook.  Next week? One of Tim and Aaron's favorite brewers from Alabama, Blue Pants!  Thanks for listening, and don't forget to drink local.  Also, sign up for This Week in Georgia Beer to get great news and events, and also enter to win some sweet swag from our guests! Beer Guys Radio Craft Beer Podcast 034

Check out a brand new episode of The Main Course as hosts Alexes and Phill are in conversation with Chef Todd Richards of Richards' Southern Fried, slated to open Spring 2016 in Atlanta. Todd shares his vision for bringing quick service hot chicken and specialty sides to the Krog Street Market.  The eatery, offering “Hot Style” fried chicken, will be serving three chicken flavor options: Classic, Hot, and Richards'  HOT! Sourcing exclusively from Springer Mountain Farms, Richards will season the chicken with a blend of spices creating a “slow burn” heat versus the high impact heat generated by the use of conventional chili peppers. Keeping with his passion for all things Southern, the menu is crafted to serve hot chicken sandwiches and chicken plates along with seasonal sides to include hand cut potato wedges, stewed okra and tomatoes, broccoli rice and cheese casserole and a few other tempting selections.  Is your mouth watering yet? Tune in for more!   “I said something aewsome!” [2:30] —Todd