Podcasts about segelbaum

Dani Segelbaum began her publishing career as an editorial assistant at HarperCollins Publishers, focusing primarily on highly designed non-fiction titles. She ‘s worked as a literary assistant at New Leaf Literary & Media, working with established and debut authors. Dani joined Arc Literary in 2024 after three years at the Carol Mann Agency. Born and raised in Minneapolis, Dani is a graduate of Boston University's College of Communication where she studied journalism and political science. Dani represents both fiction and non-fiction and works with authors from diverse backgrounds to tell stories important to them. Dani is also an evaluation agent at Gotham Writers Workshop in New York City. Dani joins Barbara DeMarco-Barrett to discuss comps, ageism in publishing and does it exist or not, prologues, mistakes writers make, query letters and just how voicey they can be, word counts of books, the difference between categories, and much more. For more information on Writers on Writing and extra writing perks, visit our Patreon page. To listen to past interviews, visit our website. Support the show by buying books at our bookstore on bookshop.org. We've stocked it with titles from our guests, as well as some of our personal favorites. You'll support independent bookstores and our show by purchasing through the store. Finally, on Spotify listen to an album's worth of typewriter music like what you hear on the show. Look for the artist, Just My Type. Email the show at writersonwritingpodcast@gmail.com. We love to hear from our listeners. (Recorded on May 31, 2024)  Host: Barbara DeMarco-BarrettHost: Marrie StoneMusic and sound editing: Travis Barrett (Stream his music on Spotify, Apple Music, Etc.)

We are so happy to welcome Dani Segelbaum, Vice President, Literary Agent, and Subsidiary Rights Director at Carol Mann Agency. We discuss how the best nonfiction is an experience, how it relates to platform and the real world, how sub rights tie in—and why it's so much easier to get Anti-AI clauses in contracts for books abroad. Dani Segelbaum joined the Carol Mann Agency in 2021 as a literary agent and subrights manager. She is interested in both fiction and non-fiction. Dani is seeking non-fiction titles with an emphasis on politics, women's issues, popular culture, and current events. Dani also loves memoir, narrative non-fiction, lifestyle, and cookbooks. In fiction, she is looking for literary and upmarket adult fiction including debut, historical, rom-coms, and women's fiction. In both fiction and non-fiction, Dani hopes to work with authors from diverse backgrounds to tell stories that are important to them. She loves compelling narrators and is drawn to writing that is voice-driven, highly transporting, and features unique perspectives and marginalized voices. Born and raised in Minneapolis, Dani is a graduate of Boston University's College of Communication where she studied journalism and political science. She has been a voracious reader for as long as she can remember. Dani began her publishing career as an editorial assistant at HarperCollins Publishers, focusing primarily on highly designed non-fiction titles.  Dani spends her free time walking her Aussiedoodle named Dottie and trying new restaurants. Her guilty pleasures include cookbooks (seriously, she has way too many), reading the newspaper in the middle of the night, and baking dozens of delicious baked goods for friends and family (she does use the cookbooks).

Indulge in a special National Wine Day episode of "The Truth in this Art" podcast, hosted by Rob Lee. Join us as we dive into the world of wine with acclaimed expert Erik Segelbaum. With impressive credentials as the 2020 Wine Enthusiast 40 under 40 Tastemaker and Food & Wine Magazine's 2019 Sommelier of the Year, Erik brings nearly three decades of industry experience to the table. From creating highly profitable beverage programs and delivering enlightening staff training to his role as Vice President of the United Sommeliers Foundation, Erik's journey is nothing short of extraordinary. Discover his remarkable career and gain exclusive insights into his upcoming venture, Good Somm. Raise a glass and join us for this captivating conversation with one of the wine industry's most respected and knowledgeable voices.Creators & Guests Rob Lee - Host Erik Segelbaum - Guest Rob Lee & The Truth in This Art present "Black Cinema Series"April 26 at 5:30pm for more information and to secure ticketsMay 25 at 5:30pmfor more information and to secure ticketsJune 22 at 5:30pmfor more information and to secure tickets To support the The Truth In This Art: Buy Me Ko-fiUse the hashtag #thetruthinthisartFollow The Truth in This Art on InstagramLeave a review on Apple Podcasts, Spotify or wherever you get your podcasts. ★ Support this podcast ★

In this episode of the Vint Podcast, Brady Weller and Billy Galanko review the last quarter of business with Vint CEO, Nick King. There's a lot happening around the Vint platform and we're excited to have our entire community along for the ride. This podcast is an extension of our interest and passion for wine, but our business depends on continuing to innovate and serve new investors looking to diversify into wine and spirits. Thank you for your continued involvement and congrats to all of our Q1 investors! Also, we interview Erik Segelbaum, wine entrepreneur, sommelier, consultant, and master of all things wine business. Erik is an incredibly accomplished innovator in the food, wine, and hospitality space and has a wide range of experiences to share with our listeners. His most recent endeavor, the Good Somm wine/members club is pushing the boundaries on curated membership experiences around wine and lifestyle products. Erik's knack for providing approachable education, but also in-depth discovery into new wines, regions, and products that he loves to use truly set him apart as a sommelier and businessman. Enjoy! Links:Erik's Website: https://www.thesomlyay.com/Good Somm: https://goodsomm.com/ For more information on the Vint platform, please contact us anytime at brady@vint.co or billy@vint.co. Check out our newest offerings: Vint.co Cheers!Past Guests Include: Raj Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Wayne Baxendale, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck Disclaimer: https://vint.co/disclaimer

In the sixth episode of season two, Peter and Erica chat with Dani Segelbaum of the Carol Mann Agency about her journey from political science to agenting, her querying preferences, and her vast personal collection of cookbooks. As always, come for the conversation, stay for the full-throttle tangents. Connect with Dani: On TwitterFor editingAnd more

Having explored modern Israeli wine history (in episode 92 and episode 93), what about contemporary wine in Israel? For this conversation, the 108th episode of The Jewish Drinking Show welcomes first-time guest Erik Segelbaum to the show to discuss wine in Israel.Erik Segelbaum is the founder & chief vinnovation officer at SOMLYAY hospitality consulting, as well as an advanced sommelier, consultant, and wine educator. Segelbaum is a wine educator with ongoing sessions at Smithsonian Institution in Washington D.C. as well as private and corporate events. He also serves as the Vice President of the United Sommeliers Foundation. Segelbaum's hospitality experience includes 10 years as a fine dining chef and nearly two decades in front-of-house.Support the show

Ever been curious about the claims people make about “clean wines”? In the same camp as “natural wines” and “better for you wines,” clean wines have no definition and often deploy misleading marketing to get you to buy their wines. They take advantage of the trend, particularly with Millenials, around a healthy lifestyle and spread misinformation in their marketing, according to sommelier and wine educator Erik Segelbaum.  Explore the rationale behind the clean wine trend and how to read into their marketing messages on this episode of XChateau!Don't forget - you can support the show on Patreon to help us keep bringing you excellent wine business content!Detailed Show Notes:Erik's backgroundWas a chef in fine dining at the Park Hyatt PhiladelphiaAs he grew into wine, he stopped drinking for alcohol and more for flavorHe became a sommelier because it was more profitable than being a chefSOMLYAY (Erik's company)Does private events, education (including with the Smithsonian), a wine writer, private cellar consulting, and hospitality/wine list consultingHas done >300 private events in the past year, primarily virtualWrote an article called “Snake Oil for Sale: The Dirty Business of Clean Wine” (pg16) for the Sept / Oct 2021 issue of The Tasting Panel magazineThe impetus for the article - Erik always gets the same questions during consumer events around sulfites, natural/clean/healthy/“better for you” winesHe gets lots of ads using manipulative advertising around the winesDefinition of Clean WineIt's an invented word. There is no definition, no standards - it doesn't actually mean anythingImplies other wines are “unclean”Drivers of the clean wine trendMillennials have taken over as the dominant wine buying cohort. They like “healthy,” and the trend is playing to their preferencesCelebrity endorsements backing trend (e.g., Cameron Diaz's Avaline)Clean wine claims are not false but spreading misinformation and are “lying by omission”E.g., all wines are gluten-freeVegan - sometimes animal products (e.g., egg whites) are used in fining but not really put into wineOrganic - does not mean any chemicals, just no synthetic chemicals (e.g., sulfites are organic and a good thing - required to make wine otherwise, nature turns grape juice into vinegar)Additives - there can be bad ones (e.g., Velcorin, which is hazardous in large quantities, and Mega Purple, which adds color and sweetness)Need to distinguish between “industrially produced wines” and “commercially produced”Industrial wines are mainly on the bottom shelf of retail and are highly manipulated wines (e.g., use lots of additives)Commercially produced can be well-produced wines, even at a commercial scaleClean wine “obscures transparency”They often manipulate where the wines are produced (e.g., don't mention where the grapes are grown, only that they are produced and bottled in a specific place)Targets naive consumersAn excellent example of transparency - Ridge Vineyards - has ingredient labeling and all relevant details on the label

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This is the second part of a series of Winning at Beverage Programs recorded during SommCon 2019.  In this edition, I got to sit down with Erik Segelbaum of SOMLYAY as he drops some incredible knowledge surrounding real life tactics that can be applied in daily operations.  We talk about the true job of the sommelier, what most people get wrong in wine training, how to organize a list, how to look at a p-mix, and most importantly how to increase revenue! 

Erik talks about the million-dollar espresso, putting the Yay in Somlyay, The United Sommeliers Foundation, and being wine Yenta.

On todays show how Food and Wine Magazine’s 2019 sommelier of the year, Erik Segelbaum formed a community to help sommeliers affected by COVID. We’re also going to take a deep dive into the fascinating world of Madeira. You’ll learn how he built one of the world’s most robust wines list comprised of Madeira and what significance it has to the history of the United States and the birth of wine making in Virginia. Madeira has very deep historical past. According to Erik “It’s a time machine,”. “Everytime you pour a glass of vintage Madeira,” says Segelbaum, “you’re tasting a piece of history”. Erik is an Advanced Sommelier, Certified Specialist of Wine and a Wine and Spirits Locations Specialist for both Port and Champagne. Erik has been published numerous times in international wine publications. Erik is also the founder of the wine consulting company, Somlyay. But when COVID hit, the somm community was one of the ones hit the hardest. It was then that he quickly got to work creating the United Sommelier Foundation. On this first episode, I speak with Erik Segelbaum, the 2019 sommelier of the year, where we discuss how the somm community has been affected by Covid and also take a deep dive into the fascinating world of Madeira. You’ll learn the incredible historical importance of this often misunderstood fortified wine, what it has to do with the history of Virginia wine making and the perfect oyster pairing! You can find out more information on the United Sommeliers Foundation at https://www.unitedsommeliersfoundation.org Thank you so much for listening! If you enjoy todays episode, please hit that subscribe button so you won’t miss out on any of our upcoming episodes. Be sure to share it with someone you know that loves food and wine. Screenshot this, post on Instagram and tag us @everydayfoodandwine as well as our amazing guest today, Erik Segelbaum @erik4wine. And if you’re feeling extra generous, please give us a rating on iTunes or however you listen to your podcasts. Lastly, I would love to hear from you! What was your biggest takeaway from this episode? What are some topics you’re dying to learn about? You can message me directly at sarah@everydayfoodandwine.com Please stay tuned for the next episode where I sit down with one of four people in the world to obtain the prestigious titles of Master Sommelier and Master of Wine, Doug Frost. --- Support this podcast: https://anchor.fm/sarah-faherty8/support

Erica speaks with sommelier Erik Segelbaum, vice president of the United Sommeliers Foundation, about his efforts to provide support for furloughed and unemployed wine professionals. Please send any recommendations for future Conversations guests to podcast@vinepair.com. Thanks for listening, and be well. See acast.com/privacy for privacy and opt-out information.

Erik is a renowned sommelier and was Food and Wine Magazine's 2019 Sommelier of the year. His career spans 17 years as a sommelier with positions in Philadelphia, Miami, Seattle, and Washington DC.  Erik has worked with some of the most notable industry players such as the Starr Restaurants, the Seven Stars Resort and Spa in Turks and Caicos, the World - Luxury Residences at Sea, and for the Schwartz Brothers Restaurants. He recently founded SOMLYAY, a company offering full-service hospitality consulting for all aspects of the beverage, hotel, and restaurant industry. In this episode… Everybody loves a good glass of wine, and nobody can recommend a better wine selection than a sommelier who has worked with some of the most prestigious companies in the hospitality industry. Why? Because it's their business to know which wines will tickle the fancy of the clients which in turn can bring in profits for the company. Erik Segelbaum, the founder of SOMLYAY, is a renowned sommelier who has worked with some of the most notable players in the hospitality industry and he says that while the year 2020 may not be the best year for the hospitality industry, it's bound to bounce back and come out just as strong as it was before. Join Alexi Cashen as she talks to Erik about what it's like to work as a sommelier in a luxury residence that hosts some 150 - 200 people and how his profession has evolved over the years. They also talk about how Erik learned his financial acumen and operational proclivity, what it was like to lobby against the wine tariffs, the mission and vision of SOMLYAY, and how the coronavirus pandemic has affected his industry as a whole.

Former chef Erik Segelbaum was recently named 2019 Sommelier of the Year by Food and Wine Magazine. He shares what wines blow his mind, and the mistakes restaurants make when pairing food and wine. Also, what does it take to make the world's wealthiest wine consumers happy? Erik has some experience with that as a sommelier on a luxury cruise for wine lovers. Wines sampled in this episode: 2016 Stephane Aviron Julienas Vieilles Vignes (Gamay), Cru Beaujolais, France 2017 Pecchenino San Luigi Dogliani Dolcetto, Piedmont, Italy This episode is hosted by Scott Greenberg and produced by Sarah Beth Hensley. Music for this episode is “Wishful Thinking” by Dan Lebowitz available in the YouTube Audio Library.

Erik Segelbaum, 2019 Food & Wine's Sommelier of the Year and Former Corporate Wine Director of Starr Restaurants and now owner of SOMLYAY, joined us for a live tasting and a discussion surrounding wine, entrepreneurship and love. Subscribe on iTunes: https://apple.co/2w2bIAS Follow us @influencercollectivedc

Jake Segelbaum joins me to discuss our predictions for the 90th Academy Awards this weekend. Jake just completed a short subject documentary called "Monumental Change". Jake's YouTube Channel is here: https://www.youtube.com/channel/UC4b2p4sogyx0_Xjoz-o3Gjw Please Rate us on iTunes!

The highly anticipated sequel to Kingsman: Secret Service has arrived! Jake Segelbaum (Michael Cera look-a-like) and I share our thoughts on the follow up film! SPOILER ALERT!!! This is a complete spoiler review of The Golden Circle. Feel free to tweet at us your thoughts! @Ryan_nils @jcukbaum

Hey, you Oompa Loompa Doopity Dudes! Today is a double-guest episode with Ryan Nilsen & Jake Segelbaum (the Moviegoers podcast)! The boys figure out in what country the chocolate factory is located, rag on the awfulness of Grandpa Joe, and conspiracy theories! Later on, Ross (@misterweisman) hastily purchases candy at 7-11 for our first ever taste test that totally doesn’t rip off the Doughboys podcast. Tell us your favorite Wonka with #IDreamOfGeney or #DeppPerception! Follow Kidflix on Twitter, Facebook, and Instagram @kidflixpod, and send us your recommendations or comments to kidflixpod@gmail.com!

Meet owner and winemaker Bill Kimmerly of Masquerade Wines in Bellingham, WA and longtime friend Erik Segelbaum Advanced Sommelier and corporate wine director for STARR Restaurants.

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