Podcast appearances and mentions of Luke Holden

w/ Luke Holden & Chancellor Ruster

Title: From Rock Bottom to Recovery with Luke Holden Introduction: When you've hit rock bottom. You have two options become a victim or become a victor. In this compelling episode, Luke Holden bravely shares his journey through addiction, hitting rock bottom, and the transformative power of recovery. Discover how Luke's decision to seek help became the cornerstone of his redemption, and learn about the pivotal role the 12 steps played in reshaping his life. Join us for a story of resilience, vulnerability, and the triumph of the human spirit in the face of adversity. Resources + Links: Follow Luke Holden on Instagram | ⁠@diablo_scribe⁠ Follow on Instagram: Podcast: ⁠@mentallyshreddedpodcast Host, Christopher: ⁠@wearementallyshredded⁠ The Foundation: ⁠@mentallyshreddedfoundation⁠ Check out our sponsor: DECK Leadership - ⁠deckleadership.com⁠ Show Notes:  In this episode, we are honored to have Luke Holden share his profound journey through addiction, hitting rock bottom, and the transformative power of recovery. Luke takes us through the depths of his struggles and how the decision to seek help became the cornerstone of his redemption. The conversation delves into the pivotal role that the 12 steps played in reshaping Luke's life. Join us for a story of resilience, vulnerability, and the triumph of the human spirit in the face of adversity.

In this episode, we catch up with Luke Holden, who managed to build a successful business with Jim's Test & Tag + Fire Safety in under six months. Luke shares his journey from starting as a new franchisee to quickly growing his business, discussing the strategies he implemented, the challenges he faced, and the support he received from the franchise. Key discussion points include: The initial steps taken to kickstart the business. Effective marketing and client acquisition strategies. The role of the franchise in providing training and support. Managing workload and client expectations in the early stages. Advice for new franchisees looking to quickly grow their business. Tune in for an inspiring and practical conversation with Luke, full of valuable insights and tips for fast-tracking success in the franchising world! To learn more about Jim's call 131 546 or www.jims.net --- Send in a voice message: https://podcasters.spotify.com/pod/show/jimsgroup/message

This week on the podcast, the hosts discussed their smash-and-grab introduction to AriZona's new line of hard teas, a Ted Lasso sighting at BevNET Live and a category-defining victory for non-alcoholic cocktail brands.  This episode also features an interview with Luke Holden, the founder and CEO of Luke's Lobster, a vertically integrated and family-owned seafood company based in Saco, Maine. Luke's Lobster operates a chain of fast-casual restaurants, a frozen meal line made with Maine-sourced lobster and a wholesale business that is the top selling frozen lobster brand in the U.S.  Show notes: 0:37: Rushmore, Or The Darjeeling Limited? You Had Us At Sledgehammer. See You At SFFS. – The episode opens with a chat about Wes Anderson movies, before Ray shared his dismay about an inaccurate profile and wayward comparison. Mike spoke about his brief, but memorable, stint as an Avenger, the hosts collectively congratulated NA cocktail brand Parch on winning New Beverage Showdown 25 and then highlighted several new products, including from BFY snack brand Lesser Evil and Moroccan food company Mina. 28:03: Interview: Luke Holden, Founder/CEO, Luke's Lobster – Holden spoke with Taste Radio editor Ray Latif about Luke's Lobster's collaboration with Sweetgreen, the company's origins and focus on sustainable sourcing and the traceability of its seafood, how it communicates quality to consumers and its efforts to promote diversity and inclusion within the lobster industry. Brands in this episode: AriZona Beverages, Parch, Ghia, De Soi, Mina, LesserEvil, Rind, Once Upon A Coconut, Beachball, A Dozen Cousins, Fillo's, Omsom, Somos, Luke's Lobster

Send us a Text Message.Thomas James Holden was right out of the golden age of gangsters, until a horrific crime committed in his later years got him the notoriety of the first person ever listed on the FBI's Most Wanted Fugitives list.Episode Sources: ·       Grunge: “The Truth about the First Person on the FBI's Most Wanted List” by Luke Holden·       History Daily: “The History of the FBI's Ten Most Wanted List” by Grace Taylor·       Mental Floss: “Thomas James Holden, the First Fugitive on the FBI's Most Wanted List” by Beth Colman·       Offbeat Oregon: “How FBI's Most Wanted Gangster was Busted” by Finn J. D. John·       Oregon Live: “The FBI's Famous 10 Most Wanted Fugitives List Launched 70 Years Ago – and Led Agents to Beaverton” by Douglas Perry·       WikipediaSupport us!Kind Cotton: https://kindcotton.com/?ref=QnByw-DYpjqDiCMoment: drinkmoment.com, use code MOSTWANTEDAMANDA for 15% off!True Crime and Paranormal Podcast Festival: https://truecrimepodcastfestival.com/tickets/, use code WANTED for 15% off tickets!

In this episode, Dottie Chalmers Cutter interviews Luke Holden, Founder and Chief Executive Officer of Luke's Lobster, a family-owned Maine seafood business. They discuss how the pandemic strengthened their business, how to create community wherever you go, and what it means to build a sustainable seafood organization.

Today, I'm talking with the entrepreneurs behind Luke's Lobster – a family-owned Maine seafood business, founded by third-generation lobsterman Luke Holden and business partner Ben Conniff.What began as a tiny lobster roll shack in New York City now includes locations in ten US states, Japan, and Singapore, a seafood purchasing and production business, and products in grocery stores across the United States. Throughout their incredible growth, Luke and Ben's commitment to sustainability and putting stakeholders above profits has earned them customers, accolades and a B Corp certification. As the environmental and coastal fishing communities work towards a more sustainable vision for the future of lobstering, Luke's Lobster is certain to be a key voice working to find consensus to the conversation. Hosted on Acast. See acast.com/privacy for more information.

Producer/Host: Natalie Springuel Maine coastal and ocean issues: From the Sea Up #1 With the holiday season upon us, it is time to talk seafood. Fresh, sustainable, Maine seafood that is! For the next three episodes of Coastal Conversations, we are featuring a series of stories produced by The First Coast and the Island Institute. The series, called From the Sea Up, introduces the people and species that make Maine seafood so incredible, both for our taste buds and for our coastal economy. It's perfect listening to inspire your holiday feasts! First up today, we hear how Luke's Lobster and the Island Institute formed a creative partnership to build resilience in the seafood supply chain in the wake of the pandemic's early shut down of traditional seafood markets. Our second story today explores the freshness and flavor of Maine dayboat scallops that have been caught, sold, and eaten or frozen in less than 24 hours. These are inspiring stories about people in the Gulf of Maine who are finding ways to ensure the future of our oceans while diversifying our seafood economy. Both of our stories today on Coastal Conversations were produced by Galen Koch of The First Coast as part of an Island Institute podcast called “From the Sea Up.” And we are thrilled to announce that we'll be featuring more of these great stories in upcoming episodes of Coastal Conversations. I mentioned at the top of the hour that a lot of folks were involved in producing these stories and we wanted to make sure to thank them here. Ok, here goes. First, From the Sea Up is presented by the Island Institute and produced by Galen Koch of The First Coast. The stories are made possible by the Fund for Maine Islands and a partnership between the Island Institute, College of the Atlantic, Luke's Lobster, Maine Sea Grant, and The First Coast. For our first story today, thanks go to Rob Snyder, Luke Holden, Ben Conniff, Merritt Carey, and Sam Belknap. For the second story, thanks go to Togue Brawn, Dan Miller, Tad Miller, Merritt Carey, Raymie Upham, and Silas Miller. If you are interested in learning more about how to purchase local sustainable seafood for the holidays, you can check out the online markets LukesLobster.com and at DowneastDayboat.com that were talked about in today's stories. And finally, extra gratitude goes to Galen Koch, the producer of these stories, for helping us get them on the air on Coastal Conversations, here at WERU community radio. About the host: Natalie Springuel has hosted Coastal Conversation's since 2015, with support from the University of Maine Sea Grant where she has served as a marine extension associate for 20 years. In 2019, Springuel received an award for Public Affairs programming from the Maine Association of Broadcasters for the Coastal Conversations show called “Portland's Working Waterfront.” Springuel is passionate about translating science, sharing stories, and offering a platform for multiple voices to weigh in on complex coastal and ocean issues. She has recently enrolled in audio production training at Maine Media Workshop to dive deeper into making great community radio. The post Coastal Conversations 11/26/21: From the Sea Up #1 first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

Producer/Host: Natalie Springuel Maine coastal and ocean issues: From the Sea Up #1 With the holiday season upon us, it is time to talk seafood. Fresh, sustainable, Maine seafood that is! For the next three episodes of Coastal Conversations, we are featuring a series of stories produced by The First Coast and the Island Institute. The series, called From the Sea Up, introduces the people and species that make Maine seafood so incredible, both for our taste buds and for our coastal economy. It's perfect listening to inspire your holiday feasts! First up today, we hear how Luke's Lobster and the Island Institute formed a creative partnership to build resilience in the seafood supply chain in the wake of the pandemic's early shut down of traditional seafood markets. Our second story today explores the freshness and flavor of Maine dayboat scallops that have been caught, sold, and eaten or frozen in less than 24 hours. These are inspiring stories about people in the Gulf of Maine who are finding ways to ensure the future of our oceans while diversifying our seafood economy. Both of our stories today on Coastal Conversations were produced by Galen Koch of The First Coast as part of an Island Institute podcast called “From the Sea Up.” And we are thrilled to announce that we'll be featuring more of these great stories in upcoming episodes of Coastal Conversations. I mentioned at the top of the hour that a lot of folks were involved in producing these stories and we wanted to make sure to thank them here. Ok, here goes. First, From the Sea Up is presented by the Island Institute and produced by Galen Koch of The First Coast. The stories are made possible by the Fund for Maine Islands and a partnership between the Island Institute, College of the Atlantic, Luke's Lobster, Maine Sea Grant, and The First Coast. For our first story today, thanks go to Rob Snyder, Luke Holden, Ben Conniff, Merritt Carey, and Sam Belknap. For the second story, thanks go to Togue Brawn, Dan Miller, Tad Miller, Merritt Carey, Raymie Upham, and Silas Miller. If you are interested in learning more about how to purchase local sustainable seafood for the holidays, you can check out the online markets LukesLobster.com and at DowneastDayboat.com that were talked about in today's stories. And finally, extra gratitude goes to Galen Koch, the producer of these stories, for helping us get them on the air on Coastal Conversations, here at WERU community radio. About the host: Natalie Springuel has hosted Coastal Conversation's since 2015, with support from the University of Maine Sea Grant where she has served as a marine extension associate for 20 years. In 2019, Springuel received an award for Public Affairs programming from the Maine Association of Broadcasters for the Coastal Conversations show called “Portland's Working Waterfront.” Springuel is passionate about translating science, sharing stories, and offering a platform for multiple voices to weigh in on complex coastal and ocean issues. She has recently enrolled in audio production training at Maine Media Workshop to dive deeper into making great community radio. The post Coastal Conversations 11/26/21: From the Sea Up #1 first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

In this episode of Take-Away with Sam Oches, Sam talks with Luke Holden, founder and CEO of Luke’s Lobster, a seafood fast casual that has a vertically integrated supply chain — the company owns the entire distribution process from the moment the lobster comes off the boat to the moment it’s served in Luke’s brick and mortar shacks. In this conversation, you’ll find out why: You should invest in your supply chain’s success In the midst of supply chain challenges, consider that you can make long-term gains through short-term pains In a season of complete disruption, you can create long-term value You shouldn’t count out urban areas for growth Being vulnerable as a leader can help you problem solve and build culture Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

This week on Extra Serving, NRN editors discussed Domino’s first domestic same-store sales dip in a decade. More than anything, it’s a sign of the exceptional numbers the chain saw in 2020, as this most recent quarter was 15% up over 2019. Also, McDonald’s is finally testing its plant-based burger in the U.S. The NRN editors discuss what this means for the brand that has notoriously refused to release a plant-based burger “until customers asked for it,” and how it compares to the launch of Burger King’s Impossible Whopper. Lastly, the team discusses Megan Thee Stallion’s investment in Popeyes as a franchisee and the history of musicians and athletes becoming franchisees of restaurant companies. What does it mean that a celebrity is being so vocal about their involvement in a restaurant franchise? Listen to the editors share their thoughts in this episode. Finally, Extra Serving wraps with two interviews. The first is with Dr. James Pogue, an expert on diversity, equity and inclusion. Dr. Pogue spoke at CREATE on a panel about diversity in the workplace and we caught up with him just after the panel to get some more thoughts on the topic. Then, NRN senior food and beverage editor Bret Thorn spoke with Dontre’al Haigler, Denny’s product development chef, about what it’s like to be a corporate chef versus going to culinary school and becoming a working kitchen chef. Also this week on the Last Bite Network, a production of Nation’s Restaurant News and Restaurant Hospitality… Take-Away with Sam Oches aired a mini episode with Damola Adamolekun, CEO of P.F. Chang’s, and another mini episode with Joe Guith, president of Focus Brands. Both were recorded live at CREATE and have interesting insights with the executives. Oches will be back next week with a regular episode of that podcast featuring Luke Holden, founder and CEO of Luke’s Lobster. In the Kitchen with Bret Thorn this week featured restaurateur Sam Fox. Thorn and Fox spoke about Fox’s history and his role as an employee after so many years as being entrepreneur and boss.

Ben Conniff Co-Founder and Chief Innovation Officer at Luke's Lobster started his career almost accidentally by answering a Craig's List ad. The rest you could say is history. Ben's experience as a freelance food journalist, having written for Saveur, GQ, Tasting Table and others certainly gave him a strong background to what customers wanted and what it would take to make Luke's Lobster a name for itself. His ability to be “hands on” in every aspect of the business has been one of the catalysts to their growth. What he has learned and has taught his team is resilience, grit and determination through the highs and lows of running and building a business. Ben works as a leader, as a mentor, as a team player and most importantly as voice of integrity and values as he supports both his and Luke's dream to make Luke's Lobster a name that everyone knows.     What You'll Learn in This Episode:   How a life-long love can become a fulfilling future Why hiring a team with consistent values and work ethic has long term benefits What does “keeping it simple” have to do with a successful business How you can expand your business and maintain integrity What it takes to maintain consistency when major change takes place How growth does not have to mean compromising standards Why risk plays a role in pursuing new ideas How a crisis can force a business to pivot and even expand Why taking the hard path can lead to growth of a business How the food industry must take a look at improvement in order to sustain Why taking a hard look at a businesses footprint from all angles is crucial What steps can be made to make an environmental statement   Bio: Ben Conniff is co-founder and Chief Innovation Officer of Luke's Lobster, an international seafood company and restaurant group based in Maine that opened its first restaurant location in New York in 2009. His business partner Luke Holden came up with the idea for Luke's Lobster while working as an investment banker in Manhattan. Born and raised as a lobsterman in Maine, Luke missed the simple, delicious lobster rolls of his youth while living in the city and saw an opportunity to bring a classic Maine-style roll with better lobster to New Yorkers at a fair price. Luke put an ad on Craigslist for a partner and found Ben, who joined to get the business started while Luke kept his full-time banking job. Their lobster shacks expanded quickly to other US cities and eventually to Japan and Singapore.   In 2013, Luke's opened its own lobster production facility, buying its lobster directly from lobstermen and lobster co-ops and handling it through every painstaking step from ocean to plate. They now bring seafood to guests in their lobster shacks, in branded grocery products around the country, and directly to consumers through their online market. Luke's is a Certified B Corp and credits its success to prioritizing its core values of Taste, Transparency, and Purpose, and its unwavering commitment to supporting its team and stakeholders. Ben was also once a full-time and now a part-time writer, having authored the Luke's cookbook, Real Maine Food, and published in Saveur, GQ, Food52, Smithsonian, Tasting Table, and Yankee Magazine.         Resources: Facebook: www.facebook.com/Luke's Lobster Instagram: www.instagram.com/lukeslobster Linkedin: www.linkedin.com/in/luke's lobster Websites:www.lukeslobster.com

During periods of economic downturn, it’s very easy for small business owners to get trapped in survival mode, where they are willing to do anything in order to keep their business afloat. But while there will inevitably be some sacrifices that you’ll need to make during these challenging times, they should never come at the expense of your core values. In this episode, John Aidukonis and Gene Marks along with Luke’s Lobster founder, Luke Holden, discuss the importance of core values and how small business owners can uphold them even in the midst of an economic crisis. Continue reading How to Navigate Challenging Times Without Losing Your Core Values at .

For the first Sunday of our new series "Jesus Is" and our first live church stream since COVID began, Luke shares on Jesus being The Light of Life and how He reveals who we are and who the Father is. Connect with us Website : www.hillside.org.za Instagram : www.instagram.com/wearehillside Facebook : www.facebook.com/wearehillside Email : info@hillside.org.za

COVID-19's impact on the seafood industry hit Luke Holden and Ben Conniff hard; in March they closed their restaurants and laid off 300 employees. Since then, Luke's Lobster has been able to stay afloat by upstarting an e-commerce website, but their focus remains on sustaining the local seafood economy of Maine. These conversations are excerpts from our How I Built Resilience series, where Guy talks online with founders and entrepreneurs about how they're navigating turbulent times.

“I don't think there will ever be a month—a two-month period—that was ever as hard for me to manage a team, a business, a group of friends, as that March and April period. It was brutal.”Unfortunately, for many businesses operating in the restaurant, franchise and hospitality industries, “brutal” is a word that has been used increasingly to describe the effects of COVID-19 on their companies earlier this year. Yet, as restaurants and hospitality organizations pivot and adapt to changing consumer demands and new public health guidance, many have found new ways to empower their people and grow their brands.Such is the case with Luke's Lobster, a company with an international network of franchise locations, as well as a manufacturing component that provides seafood products to grocery stores. So, how does an international franchise adapt to a global pandemic? How do restaurants solve for their pain points in an ever-changing environment? What can other companies—in this industry and others—learn from the Luke's Lobster story of navigating COVID-19?Luke Holden, CEO of Luke's Lobster, says, “I asked my teammates, my family members and friends…to make some pretty crazy concessions as a result of COVID.”In this episode of The Wrap, Luke and CFO Steve Song elaborate on those concessions and dive into the story of how the company has fared in recent months. Warren Averett's own Charles Bailey, CPA, also joins our hosts to weigh in on what other companies operating in the retail and consumer spaces can glean from this business's story.

Straight From The Off welcomes Luke Holden to the Podcast. The former Charlton Athletic and Wrexham player tells us his story from amateur and semi-pro to the professional game and then back to the amateur scene. Making his debut for Charlton vs Southampton and his good friend Rickie Lambert. A tale of a scary experience in a Champions League qualifier for Rhyl away at Partizan Belgrade and being skinned by Adam Lallana! Luke has played for some of the city's most prestigious clubs that include Oyster, Waterloo Dock, East Villa and Mariners. He Tells us about his favourite goals, games and all about the lads he shared a pitch with and played against throughout those times. Episode 10 is brought to you by: Harvey Mo Video who can be contacted at info@harveymovideo.co.uk

Luke spends some time speaking to us about Jesus' interaction with the woman at the well and what Jesus' Justice looks like. - A Sunday morning message Connect with us Website : www.hillside.org.za Instagram : www.instagram.com/wearehillside Facebook : www.facebook.com/wearehillside Email : info@hillside.org.za

Luke shares an encouraging word on Faith. - A Sunday morning message Connect with us Website : www.hillside.org.za Instagram : www.instagram.com/wearehillside Facebook : www.facebook.com/wearehillside Email : info@hillside.org.za

Luke shares with us this week on living in Perfect Faith. God is the one who provides and perfects our faith - God is so kind and He is so for you! - A Sunday morning message Connect with us Website : www.hillside.org.za Instagram : www.instagram.com/wearehillside Facebook : www.facebook.com/wearehillside Email : info@hillside.org.za

Luke Holden and Ben Conniff met on Craigslist over 10 years ago and since then have created a lobster empire. From a business standpoint they are incredibly adept, creating a completely vertical operation. When it comes to delicious lobster they are also masters and they give us some great history and details on how to distinguish different North American lobsters. They'll also provide recipes and give information on opportunities to help those on the front lines of the fight against Covid-19.

In this unprecedented time of crisis, we need to stay connected to each other and continue to be spiritually fed. This is the first of our online messages which we'll be broadcasting out while we need to. We trust that they will bless you. Luke unpacks Romans 5 and why we can have hope right now despite all that is going on. THIS WEEKS WORSHIP PLAYLIST Every week, our band leaders will be putting together a worship playlist for you to listen to. You can listen to it here: www.go.hillside.org.za/worshipplaylist DON'T FORGET TO SUBSCRIBE Don't forget to subscribe and hit the "bell" button to get notified when we go live, or upload a new video. WHATSAPP US You can click here to WhatsApp us, or get put onto the broadcast list - https://wa.me/27661514155 STAY CONNECTED Please make sure that you get connected to a Connect Cell Group, so that you can be in contact with our family. You can do that using the below methods: Our Website: www.hillside.org.za/groups Download our Church Centre app: For Android devices - go.hillside.org.za/androidappFor Apple devices - go.hillside.org.za/appleapp

Why do we love the people around us? Why do we sow into our community or raise the dead, cast out demons and heal the sick? In this message, Luke  shares with us that it is the goodness of God that drives us to do these  things. - A Sunday morning message Connect with us Website : www.hillside.org.za Instagram : www.instagram.com/wearehillside Facebook : www.facebook.com/wearehillside Email : info@hillside.org.za

Luke Spends some time unpacking The incarnation and what the importance of it is. A good reminder of what Christmas is about. - A Sunday morning message Connect with us Website : www.hillside.org.za Instagram : www.instagram.com/wearehillside Facebook : www.facebook.com/wearehillside Email : info@hillside.org.za

Luke Holden grew up in Maine, working on lobster boats and in his father's lobster processing plant. But his parents pushed him to find a more stable career, so after college, he moved to New York and got a job in finance. One of the things he missed most about home was lobster rolls, so he decided to open his own lobster shack as a side project. Luke posted an ad on Craigslist looking for help, and linked up with Ben Conniff, a history major with a passion for food but no restaurant experience. Ben and Luke opened a 200-square-foot take-out restaurant in the East Village in 2009. Ten years later, Luke's Lobster has over 500 employees, and more than 40 locations in the U.S. and in Asia. This show was recorded live at the Back Bay Events Center in Boston.

Bryan and Jonny sit down with artist Luke Holden and discuss Nashville, sobriety, and mental health in Music

Ben Conniff and Luke Holden the founders of Luke's Lobster hang out with Richard in New York City. The duo talk about what inspired them to start the business and how far they've come over the last 10 years. We find out what a traditional Maine lobster roll is all about. And you wont want to miss the fruit that gets 86ed to throw Richard for a loop.

Whether you're just beginning to build your dream or are already well on your way, Pantheon can help you deliver the best online experience and future-proof your digital presence. Learn more at Pantheon My guest grew up in Maine, working in his family's seafood business. In 2007, he graduated from university and moved to New York City to work as a financial analyst. After a couple years he was earning a great salary, but he felt a calling back to his roots. So at 25 years old he decided to quit Wall Street and open a 200 square foot lobster shack in New York's East Village. With $30k in start up cash, from his savings and a 50% investment from his father, he founded Luke's Lobster. During the past 9 years, he has grown from that first hole-in-the-wall lobster shack to 40 locations across three countries. In this conversation, we discuss: Why you need to treat people the way you like to be treated Finding a co-founder on Craig's List What the most difficult part of entering a new market is Now, let's hack... Luke Holden.

Founder and CEO of Luke's Lobster, Luke Holden, explains how vertical integration -- taking a direct hand in the supply side of his successful lobster shack business -- has been crucial to the runaway success of his passion project.

Ep. 76: Luke Holden, CEO & Founder of Luke’s Lobster || On episode 76 of Sourcing Matters we welcome CEO & founder of Luke’s Lobster – Luke Holden.  Luke’s Lobster first opened its doors in the East Village of New York City in 2009. The company brings traceable, sustainable seafood to guests across the country.  They work directly with fishermen to hand pick the best seafood, and serve that straight from the source, prepared pure and simple, without the filler. They’ve systematically chosen partners who uphold our commitment to sourcing superior, sustainable ingredients and strive to support other small businesses, many of which are based in Maine or local to the cities where they maintain their Lobsters shacks. BIO: Luke Holden grew up in Cape Elizabeth, Maine – a third-generation lobsterman who started learning the trade at age 13. After attending Georgetown University and beginning an investment banking career on Wall Street, Luke was remiss to find that every lobster roll available in New York was overpriced, drowning in mayo, and diluted with celery. He craved a real Maine-style roll and simply couldn’t find one. In the 10 years since launching, Holden and his partners have worked to vertically integrate the business to insure the highest quality products with guaranteed integrity and provenance. Growing up in the industry has afforded Holden a high level of clout with with the lobsterman, harvesters and fishermen in Tenants Harbor Maine who source his product.  We learn that the experience and support that Luke’s father offered from running Maine’s largest lobster processing facility gave their team at Luke’s Lobsters the insight and knowhow to launch a processing facility in Saco.  This infrastructure  has since expedited growth to now service 30 domestic, and 11 international Shacks,  as well as their wholesale account Whole Foods. In our 40 minute discussion we learn more about what this thought-leader is doing to protect his fishery in the warming waters of the Gulf of Maine.  We chat about full carcass utilization of the lobster, and about the economic viability of the fishery and its future crop. We discuss product differentiation, and diversifying the offerings of both their producers/ harvesters, and of his growing $30mm business.   TuneIn to hear about the future of the iconic Maine lobster.   www.SourcingMatters.show

New podcast is up with my friend Luke Holden: the CEO and founder of Luke's Lobster! Tune in to learn all about how Luke launched Luke's Lobster in 2009 in NYC and now—almost 10 years later—is generating $60M in sales!

New podcast is up with my friend Luke Holden: the CEO and founder of Luke’s Lobster! Tune in to learn all about how Luke launched Luke’s Lobster in 2009 in NYC and now—almost 10 years... The post Episode #38: Lobster Passion Project Turned into Millions: Luke Holden appeared first on Welcome to High Five Success Stories Podcast!.

Luke shares about becoming love and breaking the boundaries we have formed and the categories we have put people in. Christ's love is universal and is for all of creation. - A message by Luke Holden. Connect with us Website : www.hillside.org.za Instagram : www.instagram.com/wearehillside Facebook : www.facebook.com/wearehillside Email : info@hillside.org.za

This week, we have a family chat about Church being family and some of the practicalities that goes with it, some questions from the community were also answered. The panel consisted of Luke Holden (host), Ian Mackenzie, Chanel Long, Jean Meikle-Braes and Shaun Walford. Catch us on Our website : www.hillside.org.za Facebook : www.facebook.com/wearehillside Family Facebook group: https://www.facebook.com/groups/203772173543709/ Email : info@hillside.org.za

We have been created to belong to community. We are sons and daughters of our house - Hillside, and where we belong is what we are responsible for. A message by Luke Holden.

Tweet This Sunday, October 8th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio returns with another stellar lineup! We start out thinking about the tastes of Italy. When you think of Italy you probably think about pasta and we are joined by Marie Dobson the Senior Brand Manager of San Giorgio Pasta. For a young Italian immigrant named Girolamo Guerrisi, it would only take two years of working modest jobs in America before finding his footing. In 1914, Guerrisi took over the Keystone Macaroni Company, a one-man operation in Lebanon, Pennsylvania, from an elderly macaroni maker anxious to retire and transformed it into one of the most recognizable names in pasta, San Giorgio. In addition to classic white pasta, they also produce: gluten-free pasta, organic pasta, whole wheat pasta, noodles, high fiber pasta, veggie pasta, ancient grains pasta and reduced calorie pasta. They also did #SanGiorgio4Good where for every purchase of San Giorgio pasta they donated one serving of pasta, up to 2 million servings total nationally, to a food bank in your area. Then in response to consumers' desire to make more informed choices about whether to eat foods which are made with genetically modified organisms (GMOs), San Giorgio has earned Non-GMO Project Verification on some their most popular pasta products. We bet a good Italian coffee or espresso from Donato Marino's D and L Coffee Service Inc. would be the perfect accompaniment to a San Giorgio meal. Mangia everyone! Keeping our thoughts around the Mediterranean area, we welcome Diane Kochilas, an award-winning cookbook author, television personality, consulting chef, teacher, and one of the world's foremost authorities on Greek cuisine. Diane launched a delectable cooking program - "My Greek Table With Diane Kochilas" (www.DianeKochilas.com) that premiered October 4th on public television stations across the country (check local listings) with 13 amazing episodes. The series takes viewers to the source, as Kochilas Diane introduces the stunning vistas, fabulous food, easy, nutritious recipes, and the unmatched hospitality Greece is known for worldwide. To celebrate the launch of the television series, St. Martin's Presswill re-release Diane's first book The Food and Wine of Greece. What a joy! Getting closer to home in Philly, sometimes you may feel a little crabby, and now Luke Holden and Ben Conniff the co-founders of Luke's Lobster want you to claw your way into some delicious lobster, or crab and shrimp. Luke's Lobster opened a new shack in Philadelphia's Market East this July which is their second in Philly joining Luke's Lobster; a haven for residents and visitors alike to enjoy the highest-quality sustainable, traceable seafood in a rustic environment that evokes the Maine Coast. The vision of Maine native and one-time lobsterman Luke Holden, Luke's Lobster is a cozy seafood shack committed to serving simple dishes highlighting superior ingredients — including lobster rolls, crab rolls, shrimp rolls, clam chowder, lobster bisque, salads, slaw and more. From ocean to plate, Luke's handles every step of the supply chain to ensure that only exceptionally fresh seafood is ever served. Luke's Lobster has already been hailed as the “best lobster roll in Philadelphia." Joining us in studio is someone else who is having a grand opening soon in Center City Philadelphia. That would be Chef Robert Bennett who in February 2018 is opening up a 4,000 sq ft bakery at 16th and JFK in Suburban Station. Chef Robert Bennett joined Classic Cake in December 2005 as Executive Chef. In this role, Robert is the creative driving force behind the company's product offerings and introduces unique, customized breads and desserts to the commercial market. Robert's oversight also involves the daily operations of the bakery and is responsible for ensuring the company's high quality product and service standards. For over 30 years, Robert Bennett has shared his passion for cooking through his work as a creative chef, teacher and owner. Most recently Chef Bennett has appeared on QVC here in the U.S. 5 times selling Classic Cake's pastries and traveled to Seoul, Korea for several appearances on the CJO Shopping Network selling Classic's own Philadelphia cheesecakes. Locally, Robert donates his time and dessert specialties to more than 30 charities each year. Then also taking place in Philly at the DoubleTree by Hilton Philadelphia Center City is Philadelphia, PA - The Dinner Detective Murder Mystery Show, America's largest interactive comedy murder mystery dinner show and we will have in studio Ian Beutler the Director of Dinner Detective Philadelphia to talk or maybe murder us. Legendary writer and producer David E. Kelley (Boston Legal, Ally McBeal, LA Law) taught founder of The Dinner Detective Scott O'Brien how to write. Then in 2014, O'Brien created America's largest interactive murder mystery dinner theater, The Dinner Detective Murder Mystery Dinner Show, which currently boasts packed houses in 25 states, and redefines what the standard should be for 2017's true theater lover. During a four-course meal, cast members engage with the audience, forcing them to toil together to discover clues and solve murders based on actual, real-world cold cases. What else is new beyond a thrilling, true-stories-based script? For starters, hidden amongst diners are cast members who blend in seamlessly, deceiving the audience into questioning anything and everything. It's impossible to tell who is who and what is what – and it makes for a maddening great time, without a single second of lag. It's a great night out and you should attend one of these dinners. Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. 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 new 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 appears 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 recent 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 TuneIn worldwide or catch the following day on iTunes or Player FM. The post Small Bites – Episode 65 appeared first on Wildfire Radio.

This week on The Farm Report, host Erin Fairbanks is joined by Luke Holden, founder and CEO of Luke's Lobster, and Eric Knight, a fisherman who Luke's Lobster has purchased from in the past. Luke Holden grew up in Cape Elizabeth, Maine—a third-generation lobsterman who started learning the trade at age 13. When he moved to New York to pursue a career in investment banking, he was remiss to find that every lobster roll available was overpriced, drowning in mayo, and diluted with celery. He craved a real Maine-style roll and simply couldn’t find one. In 2009, Luke turned to his roots and longstanding relationship with the Maine lobstering community to cut out the middleman and bring Maine lobster to the heart of NYC. Today, Luke spends the majority of the year in Maine, where he maintains relationships with fishermen and oversees production at Cape Seafood. He also sits on the boards of the Maine Lobster Institute, the Maine Lobstermen Community Alliance, and the Maine Lobster Marketing Collaborative. After the break, this week’s EscapeMaker segment features John Ingle of Heron Hill Winery. Heron Hill is among the leaders in recognizing Riesling as the flagship varietal of the Finger Lakes region, and was chosen as one of the ten most spectacular tasting rooms in the world by Travel + Leisure magazine.

On today's episode of THE FOOD SEEN, we ask Luke Holden and Ben Conniff of Luke's Lobster about what makes Maine great. Yeah it's got those pristine coastlines perfectly situated for hauling in the freshest seafood, those wild blueberries which make for the tastiest pies, but what made two guys from “Vacationland” decide to open up a little lobster shack in NYC. In their cookbook “Real Maine Food”, they travel around their home state, searching for beach clambakes, the best chowders, and whoopie pies that will make you say “ayuh”, with the rest of them Mainers. Oh, and how about you finally learn to crack that lobster the right way. This program was brought to you by S. Wallace Edwards & Sons. “You don't have to many needs other than to follow what your passion is [when you're young], so it was a good time to take the risk.” [7:00] “There is a balance in the system that needs to be upheld.” [9:00] “Lobstering in Maine is an over a billion dollar business.” [10:00] “It's a hub for tourists and it's a hub for locals, and it's really neat to see those two demographics working together.” [13:00] –Luke Holden on The Food Seen “I didn't get to learn to lobster when I was young, but I did get to learn what it was like to go out at dawn and watch the boats go out.” [11:00] “The original recipe calls for bear fat, but that's harder to get.” [19:00] “Lobster is best at it's simplest.” [29:00] –Ben Conniff on The Food Seen