Podcasts about Smorgasburg

Five months after the wildfires, Palisades and Altadena realtors describe parcels and lots on the market now and their prices. Plus, what are residents’ concerns and challenges about rebuilding? On Tuesday, HHS Secretary Robert F. Kennedy, Jr. announced the federal government no longer recommends the COVID vaccine for healthy children and pregnant women. The FDA also plans to limit eligibility for this fall’s updated vaccine to people only over age 65, or who have certain medical conditions. Critics review the latest film releases: “Karate Kid: Legends,” “The Phoenician Scheme,” “Bring Her Back,” and “Mountainhead.” June is the ninth anniversary of Smorgasburg. Every Sunday, a parking lot off Central Avenue hosts food vendors offering jerk BBQ, Thai street food, vegan tacos, and other specialties. 

Jordan and Max review a recent trip to Smorgasburg where Max received his first lesson in the chicken shawarma wrap that Los Angeles has been loving to inhale lately. It was also Max's first trip down to the 'burg on a Sunday afternoon, and it was perfect food festival weather, undercooked di Reccos, eating like a SNL Conehead, unsolicited advice rules, and parking lot weed smoke. Then, Jordan sits down with Chef Yaz and Farhad from Miya Miya, the masterminds behind the chicken shawarma wrap that's got the city eating like true Jordanians, and they talk steakhouse origins, In-N-Out influences, how they f*cked Jordo, secret menu moves, and a Miya Miya restaurant is on its way to West LA.

Dai carretti degli immigrati ai moderni food hall, i mercati alimentari di New York raccontano la storia di una città e delle sue infinite trasformazioni.In questo episodio, Carlo vi guida attraverso i tesori gastronomici della Grande Mela: dall'autentica esperienza italiana di Arthur Avenue nel Bronx all'iconico Chelsea Market, dal multiculturale Essex Market alle bancarelle all'aperto di Smorgasburg.Scoprirete come questi luoghi abbiano plasmato l'identità culinaria di New York e come, attraverso il cibo, la città continui a raccontare le storie dei popoli che l'hanno abitata. Un viaggio sensoriale tra sapori, odori e tradizioni che vi farà assaporare l'essenza più autentica di New York, quella che si manifesta nei suoi mercati, crocevia di culture e veri e propri musei viventi della gastronomia mondiale.Per saperne di più leggi la mia guida.

Is the L.A. Smorgasburg the best street food festival in America? We talk to the two people most responsible for it, Zach Brooks and Fernando Lopez. Zach has the dream job of tasting all the food and choosing the vendors; and Fernando runs the beer garden at Smorgasburg in Los Angeles and also helps run his family's famous James Beard Award-winning Oaxacan restaurant Gualaguetza.  Learn about your ad choices: dovetail.prx.org/ad-choices

On this special episode of the California Now Podcast, host Soterios Johnson speaks with eight L.A. insiders about both the city's incredible offerings and its resilience in response to the recent wildfires. Plus, hear special shoutouts from some of L.A.'s notable residents. First, Evan Lovett, the creator of the L.A. in a Minute podcast, brings to life the fascinating history of Pacific Palisades and Altadena. Lovett also shares a handful of unique landmarks and historic L.A. neighborhoods that both visitors and locals alike will find interesting. Next up, Johnson chats with Zach Brooks, General Manager of Smorgasburg Los Angeles, who shares how L.A.'s vibrant dining scene has banded together to support wildfire recovery efforts, while giving a sneak peek at the exciting new vendors at Smorgasburg and an upcoming firefighter benefit event. Then, Susan Feniger and Mary Sue Milliken, the powerhouse chefs behind Border Grill and Socalo, talk about their work helping feed wildfire victims with World Central Kitchen and share their picks for dining out in Santa Monica. In the next segment, Only the Lonely storeowners Krisha Garvey and Bernard Denney discuss how their Palisades Strong/Altadena Strong collection is making a difference. The duo guides Johnson through some of the best spots to visit in L.A.'s Sawtelle neighborhood, from noodle shops to bars and clothing stores. Following that, Tim Philips, superintendent of the Los Angeles County Arboretum and Botanic Garden, talks about the Arboretum's history, grounds, and its vital role in wildfire relief. He also reveals what's in bloom this season and namedrops upcoming events. Finally, Kara Bartelt, general manager of The Hoxton Downtown LA, offers a glimpse into how her team supported guests impacted by the wildfires. Bartelt plays tour guide for Johnson, sharing some of Downtown L.A.'s top things to do.

Today's episode is an absolute gem. I'm joined by the incredible entrepreneurs Sophia and Hawk, who have become like family since the day we met. We're diving deep into our family's history of survival to assimilating in America through hospitality and food. Our conversation explores their roots and the challenges of cultural identity. We reminisce about favorite childhood dishes highlighting the significance of home-cooked meals and the rich tapestry of Asian cuisines in Southern California, as well as their experience creating the first ever Cambodian American wings in Southern California. Join us on this enriching discussion about culture, language, and hospitality and get to know the owners of the most flavorful, innovative and tasty wings that is Shlap Muan.    Visit Shlap Muan at their pop ups in Southern California or at Smorgasburg in Los Angeles every Sunday. Follow their instagram @shlapmuan and give them a follow. These two are some of the most hardworking and genuine people I've gotten to meet in the food industry.  Connect with me: Email: mayly@donutprincessla.com Business Website: www.donutprincessla.com YouTube: Mayly Tao / DONUT PRINCESS LA Instagram: @donutprincessla / @maylytao Facebook: Donut Princess Los Angeles Twitter: Donut Princess LA Tiktok: teochewdaily LinkedIn: Mayly Tao Apple Podcast: Short N' Sweet: A Donut Princess Podcast *Watch the Donut King Film here: thedonutkingfilm.com (also available on Apple TV, Google Play, and Amazon Prime Now)

BONUS: The Tournament of Cheeseburgers is over! And we have your winner. They along with some runner ups will be at Smorgasburg at The Row in DTLA this Sunday! Make sure to check out the free event and enjoy some excellent food.RSVP here: https://laist.com/events/tournament-of-cheeseburgers-at-smorgasburg-laTo honor this delicious moment we are sharing again a great live event I co-hosted with LAist food editor Gab Chabrán earlier this year, featuring the one and only winner of the Tournament of Cheeseburgers and other amazing burger entrepreneurs and chefs LA. 

Today on AirTalk, we dig into the nine California state props that have qualified for the November ballot. Also on the show, a look into why the Therapeutic Van Transport Pilot Program in LA may be coming to an end; Chaz Ebert drops by to talk about her new book ‘It's Time to Give a FECK: Elevating Humanity through Forgiveness, Empathy, Compassion, and Kindness;' we preview LAist's Tournament of Cheeseburgers at Smorgasburg this weekend; our TV critics review the latest shows; and more. What props are heading to the Nov. ballot? (00:17) Is LA ending a 911 mental health pilot program? (19:13) Chaz Ebert talks her new book ‘It's Time to Give a FECK' (34:51) Remembering Robert Towne (51:22) Preview: LAist Tournament of Cheeseburgers at Smorgasburg (1:09:29) TV-Talk (1:22:35)

Midtown Lunch was a hit but we'll come back to that later… because before Zach Brooks was looking for hidden gems in food he was looking for gems in music. Zach's career would go from radio to food blogging, to eventually becoming the general manager at Smorgasburg where he operates the largest open-air food market in LA county. But let's find where this love of food started and go back to his childhood. Learn more about your ad choices. Visit megaphone.fm/adchoices

#223: Announcing The Tournament Of Cheeseburgers! Vote for your favorite burger in LA at this link: https://laist.typeform.com/to/Eq4UczlJ?typeform-source=www.google.com#campaign=xxxxxThe top three burgers will be crowned at a special Smorgasburg event at The Row in DTLA on July 7.Here are the details: https://laist.com/events/tournament-of-cheeseburgers-at-smorgasburg-la   To get us in the burger mood, we're revisiting our episode about the first cheeseburger... which was, probably, right here in LA. This episode originally aired on July 6, 2023. The cheeseburger turns 100 this year - we're pretty, anyway. (There's a few conflicting dates here) But more convincing is its birth place: Pasadena, California. That's where The Rite Stop first slapped some cheese on a patty - and it's also where Cheeseburger Week is celebrated every year. And this year's Cheeseburger Week is extra special, since it's recognized as the cheeseburger's centennial!  We're learning all about it with Hadley Meares, over cheeseburgers and fries at Paasadena's famous Pie 'N Burger. Make sure you check out her article for more: https://laist.com/news/food/pasadena-claims-to-be-the-home-of-the-cheeseburger-but-theres-beefGuests: L.A. historian Hadley Meares and Rob Osborn, son of Michael Osborn, owner of Pie N' Burger. 

Welcome to The Whatever, Buddy?! Podcast Today is the day for Episode 98! And what a wonderful day it is! Jonny wants to talk about Tesla's...again. Jonny wants to talk about mountain lions...again! Jonny wants to talk about yum-yum's...AGAIN! That last one is a lie but, I was on a roll! Ryan has a favorite new band. Then, later the fellas talk about their upcoming show in Los Angeles. Lots to cover today so, let's just go get into it! It's Whatever, Buddy Wednesday?! time! Thanks for stopping by... FIVE HEADED COBRA & MERCURY RIOTS Ticket info: https://bit.ly/5HC_420 --- Support this podcast: https://podcasters.spotify.com/pod/show/whateverbuddy/support

Lane Li is the chef and owner of Noodle Lane, which opened earlier this year in the Brooklyn, N.Y., neighborhood of Park Slope. Li was born in China but her family immigrated to New York City, where they already had relatives, when she was a child. She worked in finance for many years before her love for food led her to set up a stand at the weekly open-air food festival Smorgasburg. Her dan dan noodles in particular were a big success, and she decided to open a brick-and-mortar restaurant near her home.It will be a surprise to no one in the industry that opening Noodle Lane was a lot harder than Li expected, but she persevered and is now serving dumplings (including soup dumplings because they're her son's favorite), noodles, stir-fried dishes, stews and more for lunch and dinner, with brunch coming soon.Li recently shared her experience of opening her first restaurant, the challenges she faced, and advice for other new restaurateurs.

In this episode we talk bikes and trails as always, but the real start of the show, is the Smorgasburg of holiday themed snacks. We test an assortment of sweets from Little Debbie (not a sponsor) and Hostess (also not a sponsor), and rate which ones we like best. As always, find us on Instagrams @rockbottomenduro

“Don't let these things stop you. Figure out how to work with them.” —Mark Gravel In the volatile world of CPG branding, establishing a successful better-for-you brand may often feel like treading on eggshells. While the steep slopes can hefty baggage are indeed formidable, the right strategies can tip the scales in your favor.  Dirtbag Bar is an organic, vegan, gluten-free chocolate date bar created by Mark Gravel. Inspired by his passion for the outdoors and healthy living, Mark developed Dirtbag Bar as a clean, nutrient-dense snack without added sugars or refined ingredients. Starting as a homemade treat shared among friends, Dirtbag Bar has expanded to over 75 stores across California. In addition to wholesome ingredients, Dirtbag Bar supports causes like mental health awareness and environmental protection.  This conversation provides insight into entrepreneurship and wellness. Listen in as Mark relates the challenges of transitioning from chef to building a CPG brand and his personal struggles with mental health and how it impacts running a startup. Justine and Mark also talk about the aspects of product development like deciding on the branding and design, expanding your reach, the value of varied experiences, the importance of taking care of yourself as an entrepreneur, and more.      Meet Mark:  Mark Gravel is the founder of Dirtbag Bar, an organic, vegan, gluten-free chocolate date bar. He started making the bars for himself as a snack while running a food stand at Smorgasburg, a seasonal food market in New York. Mark has a background in food, having worked as a chef, running a burger pop-up, and published a cookbook about beans. While the burger stand was successful, Mark wanted to create something healthier without added sugars. He developed Dirtbag Bar to be nutrient-dense but not too calorie-dense, using whole food ingredients. Mark strives to make the brand purpose-driven by donating to mental health causes. As an entrepreneur, his biggest challenge is managing his own mental health struggles with depression while running a stressful business. Dirtbag Bar is currently in over 75 stores in California with a goal of 100 by the end of the year as Mark works to expand distribution on the East Coast.   LinkedIn   Connect with DirtBag Bar: Website Facebook Instagram Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 01:26 Why Gluten-Free and Vegan 05:17 From Chef to Entrepreneur  09:39 Developing the Dirtbag Brand Identity  11:01 Choose Health  14:30 Goals for the Coming Years  19:25 The Value of Varied Experiences  22:05 Coping with Mental Health Challenges  24:19 Don't Let Challenges Stop You  

Gustavo Arellano is one of Southern California's most influential voices in food and culture over the course of the last 25 years. Gustavo is a columnist for the Los Angeles Times, and he's also currently the namesake of KCRW and Gustavo's Great Tortilla Tournament, which culminates this October 8 at Smorgasburg in Downtown LA.  He's a best-selling author, he was the long-time food critic of the storied OC Weekly, and his TV appearances include the likes of David Chang's Ugly Delicious, Chelsea Handler's Chelsea Lately and Anthony Bourdain's No Reservations. He joins the pod today to tell us about his storied career, from his days at the OC Weekly to his more recent endeavors with the Times and KCRW. His anecdotes are absolutely hilarious, and his takes are hotter than the chili peppers he apparently grows in his front yard. More than anything, I found Gustavo's whole approach to food wholly refreshing. The joy, curiosity and excitement with which he approaches pretty much any topic is contagious, whether he's talking about the current state of food journalism or what distinguishes a good tortilla from a crappy one. And by the way, we get into both on this podcast! Helpful links: Gustavo's website https://www.gustavoarellano.org/newsletters/ The tortilla tournament https://www.kcrw.com/events/tortilla-tournament Alta Baja Market https://www.altabajamarket.com/ Taco USA https://www.simonandschuster.com/books/Taco-USA/Gustavo-Arellano/9781439148624 Gustavo's LA Times page https://www.latimes.com/people/gustavo-arellano Gustavo on X https://twitter.com/GustavoArellano Gustavo on Instagram https://www.instagram.com/gustavo_arellano/?hl=en --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

It's a late episode so I get into a few off-the-top thoughts on Tucker Carlson's tabloid content, Mitch McConnell's time to retire, Joe Rogan's lame interview with Bill Maher and more.

After traveling around the world, Chris Tompkins returned to the United States with a dream. He wanted to open a seafood-centric mobile raw bar in California. This would include world-famous oysters and lobster rolls topped with caviar and uni. They first started at the open-air market known as Smorgasburg in LA and quickly amassed a loyal following. So when they opened their first brick-and-mortar location in Malibu people flocked with excitement. It only took a day and a half after opening for Broad Street to sell all of its inventory. To say they were underprepared would be an understatement, but Chris and the team quickly adapted to the new volume. Now, this fan favorite continues to grow at a rapid pace and is soon to open its 5th and 6th locations in San Francisco and Huntington Beach. Today we chat with Chris, the founder of Broad Street Oyster about:

Sunday is fun day...especially when you go to downtown LA's long-running food festival — Smorgasburg! It's been almost a year since Kirk, Lindsey, and frequent guest Kelly Wallace Barnhill went to stuff their faces at this weekly event, so they decided to go back and see if they can improve on their first experience. What will they eat? Will they order wrong? Will they order too much or too little? And why is the line for coffee so damn long???? Learn more about your ad choices. Visit podcastchoices.com/adchoices

Pipcorn, a snack company focused on heirloom ingredients, found sustainable growth through relationships with suppliers. Since launch, the brand has been picked up by Oprah's Favorites Things and appeared on Shark Tank. For more on Pipcorn and show notes: https://www.shopify.com/blog/pipcorn-heirloom-snacks-farming-relationships-shark-tank?utm_campaign=shopifymasters&utm_medium=youtube&utm_source=podcast

Si es tu primera vez aquí. O si ya has estado, pero como si lo fuera. Te mando esta postal sonora de Nueva York desde Williamsburg. Te sientas a orillas del East River, frente a Manhattan, y ves pasar los barcos de mercancías que surcaban el río. Lo haces en este muelle hecho de bloques de hormigón coloreados mientras pruebas una de las arepas que has comprado en uno de los puestecillos de Smorgasburg. Es la definición de «perfecto»: almorzar con Nueva York de fondo. Después subes a la terraza del Berry Park, donde hacen los mejores margaritas de la ciudad. Quizás por el azúcar moreno, por la lima o por lo bien que están mezclados sus ingredientes. Y observas al personal que va apareciendo. Los hipsters de Williamsburg sacan a pasear su imaginación demostrando carácter y personalidad. Como la receta del cocktail que te estás tomando. Hubo un tiempo en que tuvimos la convicción de que éramos como las cuerdas de una guitarra: paralelas, unas frente a otras, viajando juntas hacia el infinito, pero sin tocarse. Nuestros caminos habían sido equidistantes, pero nunca convergieron. Hasta que me dijo que se llamaba por una can- ción de Bruce Springsteen, «New York City Serenade». Y me puse a afinar la guitarra intentando que saliera aquella melodía. Las cuerdas seguían a la misma distancia pero, al tocarlas, había un momento en el que se rozaban, prácticamente se acariciaban unas a otras. Hay momentos que están amarrados a una canción, como el ancla mantiene el barco en un punto concreto. Seguro que tú también tienes esa canción vinculada a algún recuerdo, ¿verdad? Gracias por escucharme. Un abrazo desde Nueva York.

After attending business school at The University of Delaware and going to Grad school at the Culinary Institute of America, Aaron Ratner put his education and experience right to work. Immediately after graduating the CIA in Napa Valley, Aaron opened up The Blue Chicken based out of Smorgasburg in NYC. After a successful launch, Aaron continued to expand the brand until March of 2020. When the Pandemic hit, Aaron decided to shut down The Blue Chicken and take some time to regroup and find out what was next. After months of hard work, Aaron decided to launch a brand new burger joint called Paper Plate this past April. After a successful summer of a mobile business, Aaron is excited to be opening up Paper Plate's first permanent location inside Williamsburg Market in early November. A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle's insider perspective of being a restaurant owner-operator day-in and day-out allows him to relate to his clients' ever-changing needs. He's a digital marketer first, creating thought-provoking content daily on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience with a wide variety of guests. ✅ Website: http://kyleinserra.space ✅ Instagram: http://www.instagram.com/kyleinserra ✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/ ✅ TikTok: https://www.tiktok.com/@kyleinserra --- Send in a voice message: https://anchor.fm/restaurantowners/message

Ricardo Rosa e sua esposa Vanessa Oliveira criaram o Petisco Brazuca, um business de especializado em salgadinhos brasileiros - onde a coxinha é o carro-chefe. O que os dois fizeram com o Petisco Brazuca é totalmente fora da curva quando se trata de empreendimento gastronômico no exterior. Os dois começaram a fazer coxinhas na cozinha do apartamento deles em NYC - hoje, eles têm um e-commerce, uma fábrica e restaurante no Brooklyn e também fazem parte da Smorgasburg, a maior feira de comida ao ar livre nos EUA. Um império das coxinhas. Neste episódio, Ricardo conta mais dessa trajetória e compartilha insights incríveis para quem quer empreender nos EUA. LINKS DO EPISÓDIO: Instagram do Ricardo @ricardorosaoficial Instagram do Petisco Brazuca @petiscobrazuca Código para desconto de U$30 ao se inscrever para o teste TOEFL LAURA30 - link de termos e condições: https://bit.ly/3qRjvha

Chet & Priya discuss the Daily Harvest lentil crumble scandal, Trouble Coffee in San Francisco, Smorgasburg in Prospect Park, bacteria, basketball, and Chet's progress studying for her food handler's license. This week's nibbles - Jayson Tatum Flamin' Hot BBQ Ruffles and Chet's kohlrabi & cucumber salad. Created by Chet Siegel & Priya Patel // Produced & Edited by Kurt Cruz // Developmental Producer - Jeremy Redleaf // Theme Music by The Weekend Ladies Check us out on Twitch and Instagram @nibblesandbitspod & on Twitter @nibsandbitspod Support the pod on Patreon at patreon.com/nibblesandbits

The guys are back after the SCOTUS decision and the smoky 4th of July Holiday. This week, Tyler covers his recent visit to Disneyland, Rudy covers his Matcha walking tour in Little Tokyo, and delicious food and drink at Smorgasburg and other celebrations during their absence. They also mark the return of one of the great summer events in LA and Tyler's surprise drink deal that is unheard of in Southern California. We're taking a break but new episodes return August 1st! Got a comment or question? Send it to: toliveandtryinlapodcast@gmail.com Follow us on: Instagram: @toliveandtryinlapodcast Twitter: @toliveandtrypod

See more on this story on the video at WCBS880.com/Spotlight.

See more on this story on the video at WCBS880.com/Spotlight.

See the story at WCBS880.com/Spotlight.

Joe Connolly and Neil A. Carousso talk to Smorgasburg founder Eric Demby on the WCBS Small Business Spotlight.

It's Dine LA season, combining great food with good deals. The guys discuss some interesting options while also covering the continuing fallout of The Slap, the premiere of Moon Knight and the return of Atlanta, the heatwave, our revised thoughts on Las Vegas, and Tyler's annoying habit regarding shellfish. Got a comment or question? Send it to: toliveandtryinlapodcast@gmail.com Follow us on: Instagram: @toliveandtryinlapodcast Twitter: @toliveandtrypod

On this episode of the California Now Podcast, host Soterios Johnson talks to three Los Angeles County locals about where they go to experience the best this SoCal destination has to offer. First, Johnson speaks with Food Network star Jet Tila. The L.A. native gives Johnson a brief history of Thai Town, sharing his go-to spot to grab jade noodles and exclusive stories from his tour through the East Hollywood neighborhood with Anthony Bourdain. Tila also chats about his favorite family-friendly stops, including Griffith Park. Next, Johnson connects with Mary Forgione, author of the Los Angeles Times' e-newsletter, “The Wild.” Forgione discusses extraordinary outdoor experiences, including hiking Mt. Baldy and spotting endangered green sea turtles. She then heads to San Pedro, crafting the perfect day-trip to this coastal community. And finally, Johnson talks to Zach Brooks, general manager of Smorgasburg Los Angeles. Brooks takes Johnson on an international culinary tour through the largest weekly open-air food market in the country, sharing insights on the best bites and hot tips along the way.

Hosted by Linda Gassenheimer Featuring Chef Vijay Veena, Executive Chef of Setai, on restaurant and food trends in 2022 Jacqueline Coleman and Laura Winter-Falk on Upstate New York Wines Restaurant news with Jen Karetnick Gaston Becherano Cohen on "Smorgasburg" outdoor food bazaar Dinner in Minutes to close the show!

Good Stock began in fall 2014 at Smorgasburg, New York City's premier outdoor food festival. With the soup's increasing popularity, they launched a home delivery service and catering business. Realizing the rest of the U.S. could benefit from their high-quality soup, Good Stock also launched Stock Up in 2019 so the rest of the country can enjoy the convenience of their healthy soup. About the show: ► Website: http://www.ashsaidit.com ► Got Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► 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 ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ #atlanta #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, Spotify, iHeart Radio & Google Podcasts. 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!

Good Stock began in fall 2014 at Smorgasburg, New York City's premier outdoor food festival. With the soup's increasing popularity, they launched a home delivery service and catering business. Realizing the rest of the U.S. could benefit from their high-quality soup, Good Stock also launched Stock Up in 2019 so the rest of the country can enjoy the convenience of their healthy soup. About the show: ► Website: http://www.ashsaidit.com ► Got Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► 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 ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ #atlanta #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, Spotify, iHeart Radio & Google Podcasts. 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!

As The Baking Bean, Chef Clarice creates sweet treats with clean and pure flavors that The New York Times calls “high-quality and handsome.” The Baking Bean can be found year around in local pop up markets curated by Urban Space as well as Brooklyn's own famed Smorgasburg. The Baking Bean's products are also featured in various NYC restaurants, museums, and stores. Tune in to hear her story!

The gloves are off as Gustavo Arellano breaks down the Fuerte Four finalists in the flour and corn tortilla categories leading up to Sunday's final judging at Smorgasburg for the Great Tortilla Tournament. Food and travel journalist shares her picks for top boba spots in the San Gabriel Valley. Luv 2 Eat chefs Noree Pla and Fern Kaewtathip brought their Thai cuisine from Phuket to Hollywood, and chronicle their journey in this week's “In the Weeds.” Chef and restaurateur Peter Hoffman explains why restaurants and diners need to work together to improve the industry. It's date season at the farmer's market. Finally, LA Times restaurant critic travels to Little Ethiopia for a global pop-up.

Big Hec takes a trip to the 559. Sandman hits up the Smorgasburg one more time. Jenny69 is singing her heart out and is it time to do your Christmas shopping. fml with no sex. Big Hec brings out the top 5 sex bucket list for men and women, does Sandman agree? Why do men cheat and dating advise. Don't forget your week 5 NFL picks

Every Sunday in downtown LA there is a food festival called Smorgasburg, so Kirk, Lindsey, Kirk's family, and friend of Food Fight! (and Lindsey's co-host of the very funny podcast, F*ck You, I'm Smarter) Kelly Wallace-Barnhill check it out in the very first Food Fight Field Trip! They eat food, judge food, explore Smorgasburg, eat more food, judge more food, offer food fest tips, eat even more food, judge even more food, and Lindsey & Kelly make fun of Kirk's jeans. What better way to spend a Sunday? Email us at foodfightthepodcast@gmail.com Follow instagram.com/yummy Follow Lindsey: instagram.com/lindseygentile Follow F*ck You, I'm Smarter: instagram.com/kellyandlindsey Hosts: Kirk Pynchon & Lindsey Gentile Producer: Kirk Pynchon Producer/Engineer: Andrew Price Theme song by: Kirk “Dad Beats” Pynchon Learn more about your ad choices. Visit megaphone.fm/adchoices

We're back! Since we last released an episode, Mike Miranti has become MIKEY POMODORO. So, Tom decided to interview him about his transformation from "Front of house guy" to a budding restaurateur.  Plus we talk about the "10 New Rules of Dining Right Now".   ****************************** Transcript below: From the NotAFoodie studio which is not actually a studio it is a zoom meeting from I don't know where are you Mikey? In Hell's Kitchen, at our pop up kitchen space. So anyway, it is the NotAFoodie show. I am Tom and I am your co host along with Mike Miranti aka Mikey Pomodoro. Mikey Pomodoro. So I think, Mike, one of the things that I want to talk about about this episode I bet the focus of this episode I think, is the evolution of Mike Miranti. Front of House guy, podcast host extraordinaire, to Mikey Pomodoro restauranteur. Pop Up manager pop up restaurant or chef Chef Smorgasburg like we've got a lot to unpack there. But I think I think we should just get started with some food news first What do you think? Yeah, I meet you that that's the plan that's what we do. You're out of practice because you didn't do the Food News jingle. So what do you what do we have to talk about today? What do we got? Yeah, so pretty much if you've been if you're just coming out of the coma The first thing you needed to do is listen to the new nada foodie show there's been a worldwide pandemic since the end of 2019 what restaurants closed for a year then there was a vaccine where there is a vaccine and a lot of people have taken it but not everybody yet for some reason I thought to get a microchip I didn't know that there was a vaccine alright Because there's a vaccine restaurants are kind of back there's no more 50% seating there's no more outdoor only seating restaurants are back so restaurants are back but it's not the same as what it was pre COVID and food and wine put out a really like perfect Instagram post like a 10 slide post about the new rules of dining out Yeah this is awesome I came across this the other day and just to be clear you and I started talking about food news we started talking about just the shit that servers have to deal with like that they've had to deal with historically right like you go to a restaurant people see it people are entitled and you know that's not even talking about the people that don't tip but the people who you know as my my daughter would call them Karen's but like just people who are complaining who who have the sense of entitlement and it's gotten worse across the board for for everything right like people are understandably angry people are you know, frustrated with the world and things start to open up a little bit and they there's this trend I guess or this this immediate like you know urge to get back to Oh, everything should be perfect again, you know, when on the back end there's there's a lot of shit that's not perfect. We lost how many fallow hundreds of 1000s of people you know, died, that there's no so that means there's a labor shortage to there's a labor shortage are more people to go back to work? Yes. Which is a really like, cynical way of looking at it. But it's true. But also people are choosing not to people who might not feel comfortable going back to work in a restaurant where you're dealing with people with dealing with the public. You know, I know me personally like I've got kids at home who are not vaccinated yet I would probably feel uncomfortable if I had a job working in a restaurant like that. I had to go to a conference in Nashville, back in August, which is like the breakthrough COVID capital of the fucking world because it's just crazy, unmasked unvaccinated mass of people and I, I quarantined at home, before seeing my kids, like I can't imagine having to do that every single day and having to go to work and being treated like shit and, you know, by customers and everything like that. I think it's just, we're at a we're at a breaking point. So that led us you and I to talk about this post that came out from food and wine. It was an Instagram post and once you take us through it, yeah, so it's 10 words. Yeah, it's 10 rules. Number one, the customers not always right. Which is the truth. The customer Usually wrong. And also people hate asking servers questions when they go out, and then they don't have as good of the time. You and I are generally friends because you asked me things that Christos though. So like this is it's interesting because I, I've always struggled with, like, I'm not gonna complain about certain things, but I will talk to my servers and I'll talk to chefs and I'll ask for recommendations. And I'll, you know, at the other day, I had some really bad service at a place that I'm not going to blow up their spot and but I'll but I sent the manager a note, because I feel like they want they want to know, right? Like, I'm not asking for anything for free. I'm not demanding things. Like sometimes I'll tell if I had really bad service or like a bad dinner meal, I'll pay for it. And then after I paid for it, I'll bring the manager over. Oh, that's exactly what I did. I paid for it. Yeah. That's it, I paid for it. I and I, you know, and I said, Hey, I know that you're a new restaurant that's been around for only, you know, a few months, I know that you are beloved, you're developing a relationship or a reputation of being beloved in the community. And every experience I've had up until this point was good, but I just want to let you know that this is really screwed up what you did like this, this was a really bad day. And everybody has a bad day. So anyway, the customer is not always right. Yeah. What's the natural? Big 20% is minimum now? I agree with that. Yeah, I agree with them. I also like when I kit I tip 20% after tax, that's usually like 25% Yeah, I mean, yeah, I've always kept 20% after tax sometimes. I when when I first started going out, I was tipping like, 50%. I was just, I felt so grateful. I know, right? Well, I mean, it's not like I was going out to like, you know, a like, and well, let me just say, I'm not tipping 50% of the bill, if I'm going to a restaurant that I know is owned by some rich person. What about when you go to EMP for vegan? Yeah, no, not at all. So pay $350 I will not Don't they have no tipping and keep Danny Meyer of like the old anywhere. method for that. Anyway, number three. Number three, be clear about food allergies? Uh, yeah. But servers should always ask allergies too, because people are stupid. So you, if you ask them, they'll more they'll be more likely to tell you then if they just have it. Right? Well, and this all I think the ethos behind this is be clear, because restaurants have always had to work on razor thin margins. But like, you don't want to be sending things back. You don't want to be causing a problem when people are short staffed and barely getting by. Right. So be offended about some kitchen. Yeah, no, exactly. And so the next one is use your phone for memories, not calls. With your pictures. Yeah, take take pictures, put them on Instagram, take a phone call in the restaurant. I know. I could not believe that this was a new rule of dining. This is always my rule of dining my phone. I take a photo when things come out, but it goes into my pocket or it gets turned over upside down. If I'm ever on my phone. While eating dinner. You can come over and slap me. Yeah, if you're if someone calls you to pick up like, Hey, I'm out to dinner. I'll call you back. And that's it. Yeah, yeah. If I go to a table and they're on the phone, I just leave and then they'll get me when they're off when I'm when they're off the phone. Number five is saving that reservation. Oh my god, I this is something that I am always like, I think my wife gets annoyed with me. Because if I'm going to be 10 minutes late for a reservation, I will call the restaurant and let them know. I am I know I'm a little bit crazy with that. You can give a rest you could be 15 minutes late to a reservation. Yeah, I think that's the that that's the absolute most I think that's totally acceptable after that. It's really not fair. But I mean, obviously, restaurants close earlier now. So if they're closing 10, and you have a 945 reservation or 930 reservation, and you get there at 945 You better get your ordering quick because they're so close. But I think that the first sentence on this slide that food Why put out as restaurants simply can not sustain the financial losses of no shows, particularly right now. I mean, that's something to keep in mind when you make a reservation, especially at a place where you've got limited staff, you've got limited food that people have, you know that they've ordered that the restaurant has ordered to cook for you. Like that's all based on your reservation. So respect the reservation number six patients vacation patients. I agree with that. 100% I mean, I think my first dining experience my first indoor dining experience, Post getting vaccinated definitely took probably 15 to 20% longer than normal and I was fine with it. I am happy to be out I'm happy to be to be partaking in the economy I'm happy to have people cook for me and serve me. It is a privilege right to be able to go out and do this absolutely. Just I miss it so much. During quarantine I miss going out and like just having a meal night like dreaming about diner breakfast like the idea of someone just like making me eggs and toast in home fries and sausage. Yeah, I mean you know what i like? I love a dirty dark tight bar like yeah, that is that like when I say tight I mean like your shoulder to shoulder with people. Like when people ask me what I want to do after you know getting vaccinated I want to be in a tight bar with like, shoulder to shoulder people that screaming with some drunk next to me about whatever sports is on the TV. You know what I did? Like two three weeks ago. What I took I took over the jukebox and Billy markwest Oh Billy marks that is we could have a whole episode about billion marks. I can you know talk to you about the the sex worker friends that I made there even though they would they would be beginning their shift when I was finishing my shift. I was not a sex worker. I was working at a media company but I would come in at like seven or eight o'clock at night. There'd be the sex workers gearing up for the evening. What a great place that place. Anyway, never said when you when you play music, they talk to you about what you play. Oh, yeah, they're like big like music guy big like all these guys. So did you know for a while they were the only bar in New York that you're allowed to smoke in? Yeah, you told me that I didn't. told my friend that. Yeah, the police had no employees. They just had the two owners. It was Billy and mark. Number seven smaller menus on the order of the day. Totally fine. I feel like that was the trend. Pre COVID. Anyway, yeah. Yeah, I'm, I'm fine with that. I'm always like, Hey, man, give me one of everything on the menu. You know, don't come on. Anyway, sorry, I'm cutting you off my dad. Hey, don't weaponize your online review? Yes, uh, yeah, that's just called being a good human being. I know, I know, I and I also will go as I very rarely have left bad reviews online for restaurants. I, I followed a lot of food writers and food critics who just decided they're going to stop reviewing restaurants, like they'll go out and they'll highlight restaurants, but they're not going to if there isn't something negative to say they're probably not going to do it right now. Because we're in a place where these, you know, these these restaurants, these businesses are trying to survive and you know, do they need someone some idiot writing a one star Yelp review, like is not helpful. I mean, okay, well, one, remember in the beginning of the pandemic, the picture of the fajitas, and it was like, we've been waiting for 20 minutes, she can't eat her fajitas without cheese or something like that. Yeah, something stupid like that. That's how all those people come off as well. Like that's that's the problem with Yelp reviews is that like, you can't trust the person who's writing it to begin with. And if someone didn't get their, you know, their iced tea with enough ice cubes in it, they're going to leave a one star review on Yelp and that one star review is going to be into it's going to be put into the weighted average of the the overall review of the so I never trust any, any of that stuff. We got a one star review on seamless or grubhub. And it was like food was not good. Okay, that was it. Sorry. Alright, number nine. Prove your status. That means if you're asked to show proof of vaccine, do it don't give people a hard time for enforcing regulations. No matter how you feel about whether you should be vaccinated or not. It's the same as like being 18 and going into a bar and being like, why can't I drink? Why can I serve in the army but I can't drink it's not the market. It's not up to the bartender. Yep, it's not That's it. That's it. That's a cut it's it's it's that cut and dry. Number 10. Being kind, keep timeliness and or directness and kindness and communication. Top of Mind. I think the next sentence is recognize the humanity of every worker. That is something that was gone for a long time. Just because you're paying somebody to serve you a meal doesn't make you better than them doesn't mean that you get to not kinds to them. I mean that was always always my rule when I was looking for a partner in life is watch how they treated the waitstaff at a restaurant and if they didn't treat them with like the utmost kindness and respect then they weren't the person for me so anyway those are the 10 new rules as put out by food and wine magazine this week couple well like yesterday they put this out but yeah, I love that Yeah, shout out my friend chef marker CS for putting me on to a really good love marker See? Anyway on friend of the pod Mikey so Mikey pop I'm gonna call you Mikey from now on because it's Mikey pomodoro I never called you Mikey I use called you Mike. You know, I don't like Mikey right? But I can't gotta get used to it. It's a really good name. It's a really good name for the business. But when I introduce myself to be pious might Alright, well, we're transitioning you are no longer for this segment. At least. You are no longer Mike Moran D co host of the nada foodie show you Mikey pomodoro restaurant tour. And I want to hear your story Mikey. pomodoro. Talk about so. I really I find it fascinating. And I'll set you up pandemic hit you. We're not working in restaurants anymore. So you decided you can start making chicken parm kits that you're going to sell. You're going to make chicken farms and and little speakeasies, little pop ups, and sell them to your friends. And then that evolved? So take it from there. Yeah, so it was a couple of things to start to start like I was, I was so bored. I was going I was by myself. I watched all of Netflix. I listened to all of Spotify. I was going out of my fucking mind. I was cooking a lot. And my friend asked me if I would cook dinner for him and his pregnant wife to surprise them. For it was her birthday slash she was pregnant. So I I pay I charged him like 150 bucks with food and everything. And I went and I cooked for them. And that was like the first Mikey pomodoro thing. And then my other friends turned their backyard into the speakeasy bar and they wanted to get chefs. So I came and that's how the chicken parm sliders were born. And then I started selling the chicken parm sliders out of my apartment in Harlem to as a kid, and the chickenpox sliders are not just chicken parm like it's a ground chicken with proprietary blend of herbs and spices and deep fried and then you know layered on with the new middle parm farmed up. So it's not just Potato, potato so it is it is very it's very unique. It's not like you know, not your Italian deli chicken parmesan. I say when you're eating it, you know it's a chicken parm, but it's like no chicken parm we've ever had. All right, there you go. And those got they got rave reviews. You ended up going on to barstool and supply yes and chicken farm. I've done barstool twice. I just catered for them on 421 says like, Hey, guys, what's up? Yeah, pop up. And I did barstool breakfast last December. Nice night. So the morning show. So how did that transition from selling kits to putting together a few menu items and opening up a pop up, I needed to kind of put this into high gear I so pandemic kit, there was no vaccine. I knew restaurants or restaurants aren't going away. Like as nothing's ever actually going to kill restaurants. As a whole, there's always going to be some sort of rest there's always gonna be like a McDonald's or something. So I thought about one was quick service restaurants. I've always been really into them as a business concept. And there really isn't a space for Italian American fast casual, quick service restaurants, there's pizza, but there is no space for that. And then that was probably the vessel that post pandemic restaurants would do the best in because it's mainly food that's like made for travel. for delivery. It's not really like like people will go to Chipotle and like sit down but most people are going to pull their food back to the office. Right so so I wanted to put together a menu that would travel well and still be in that quick service space feel like it would serve as restaurant. So I wrack my brain a little bit I put together a nice menu. I called my friend Marco to come in and do this with me. Because I knew I couldn't do it by myself. You can't one person can't run a restaurant, right? That's impossible. And I don't have any money size like I can't like hire somebody. So I brought him on as my partner and we did the the metro taco pop ups and bar stills every Sunday. Yeah, so so you guys, and I, we might have talked about this on a previous episode, but we did. You basically took over one of your friends, Mexican restaurants. You took it up. You took it over for lunch service. All day, Sunday, all day Sunday. Every Sunday was Super Bowl Sunday where indoor seating wasn't allowed. The second Sunday was Valentine's Day where they just had brought back indoor seating at like 30% or whatever the capacity was. Then the last two Sundays we sold out. Nice, nice. Yeah, I mean, and that's where I got to experience that Mikey pomodoros Chicken sliders and a whole bunch of other stuff. Go through the menu real quick. Yeah, well, like I was gonna say go through the original menu and then how it's evolved. Okay, so the original menu was nine items. It was chicken parm, meatballs. Mmm, string beans, spaghetti. pomodoro. rigatoni. vaca. mozzerella, corrodes suply Mexican chocolate cannolis we added, and I feel like I'm missing one thing. Oh, chicken tutor band aid, which is a grilled chicken piccata sandwich. That's also like a bat that evolved at the next location. Because we're in the Indian restaurant. So we did in the tandoor oven, so is more like a Mediterranean. Slovakia most nice I that's. So that's something that also I've been fascinated with like your first pop up was in the Mexican kitchen. Your second pop up was in an Indian kitchen. No, we were the first pop up forgetting Mexican kitchen. The first pop up was in a gluten free kitchen. Oh wow. couldn't use the deep fryer. We had a big ass heavy bottom pot. We filled with oil and had a thermometer a candy thermometer in the oil to monitor the oil. Yeah, but you're frying for four people. I know. I say that. I mean, you've never been to Christmas Eve at my house. There are 4050 people it's like doing a you know dinner service. Yeah, that's legit. But so so the first one was gluten free. The second one was that's how the Mexican chocolate came in. And the third Yeah, I thought it would be like a cute thing to do like, chocolate cannoli. And they were fire. Nice and yeah. So now now that pop up the pop up was at an Indian restaurant in Manhattan and that ended at the beginning of September and now you're doing smorgasburg for those of you who don't know what smorgasburg is once you explain it, like okay, so smorgasburg is a free outdoor food vending Hall. It's on Saturdays it's at Marsha p Johnson State Park it's it's free to walk around it's not free to eat food but it's absolutely free to enter Yeah, um and there's dozens of vendors just like me all small businesses who are there selling their wares and all the food is pretty good I've had by now because I went once to just like hang out and talk to some people and try some food and then last weekend we get to all the food is very good it's nice being around a lot of people who are like putting everyone's putting out like a good product yeah it's always been a great little you know addition to that neighborhood and Williamsburg and I mean and they've also expanded they've got a business smorgasburg Park on Sundays was like there's also yeah there's there's one in LA though there's one CCD there a Yeah, they're all over it's a brand now. But um, I remember going in the early days when like, I would go to meatball shop and the orange cine brothers were there you know, brothers were never there. They want to talk. I know when I sat down with the two guys two owners of smorgasburg I was just like saying brands was like oh, yeah, like, like the araghchi brothers are super impressive. They're like we've never had them. Wow, like that. Yeah, well there that's a weird man. They're they're super impressive brand. They don't have a single brick and mortar location. Yeah, but they have like permanent locations. There'll be someone differences. Yeah. That's awesome, though. So So what's the menu like at smorgasburg? So we ran a four item menu we did on chicken sliders back to chicken parm sliders, mozzarella and Kuroda and suplee which are rolling style rice balls and mozzarella. crozes and deep fried grilled cheese. Um, and let me last week was a shit show. None of our equipment worked. We did. So we had the fissara Yeah, I saw I saw you do you know he did something about it or what I admire. We didn't have the propane tank or anything, right? So there's a propane guy there. He sold us the propane tank, he sold us the regulator. He sold us the hose. But the hose didn't have the piece to fit into the fryers regulator. It just fit into the actual fryer. And then the machine wasn't regulating the gas. So it turned on and like butane going and everything running great, but we get too hot. And that would turn itself off. Yeah. So it took us a while to figure out what was going on. And what we did was we were batch frying chicken and suply then the broiler that I bought. I just look I look like a nice broiler on Amazon. I good reviews and big and not particularly too expensive. And we get there we open it up. And it's a 220 watt European broiler. So we couldn't use that. So we didn't have like one of the it had like a European figure. Yeah. And Marco's mom and stepdad drove from Sunset Park. And they brought two little Breville toaster ovens. Oh man. So that's actually what we have to rock out with this weekend too. And then we'll have a new brother thing in by next the following weekend. Oh, wow. Yeah. Which is fine. It's okay. Is it Saturday and Sunday? Sunday's Prospect Park that's right so Saturday night doing that you're not doing that so you just do it Saturday so you got Yeah, the amount of work that you have to put in just to do you know one day Saturday it's a lot it's you're essentially opening a restaurant like it but um the guy next to us set up his entire booth by himself in like an hour and he had a bunch of stuff he's like yeah, it just took practice and I'm not between me and Mark I'm not too worried about us like getting it The hardest thing is when I have to parallel park a u haul that's the app some nice well that's the one of the perils of having to run a run a pop up stand or a restaurant in New York not the giant truck Yes. So what's next what's next with for Mikey pomodoro what like if I all of a sudden um, sell one of my NF T's and I've got you know $20 million and I'm going to give you you know half a million dollars or a million dollars what do you want we're gonna we're gonna open a place in the Lower East Side and brand it and do everything we need to do and get the first one going and then hopefully open multiple ones throughout the East damn East Coast into like the South they can help shape right right so what's your what's your Who's your like audience who's your anyone that likes food? But it sounds like with all the fried stuff I feel like you are the Lower East Side is perfect for you. I feel like you're not a late night when you're you know, but well one Yes, absolutely. Well, let me let me back up. There's there's stuff that isn't Friday we had I just meant what I meant by that went out and again, I'm backing up a little bit. The the stuff that from smorgasburg is Yeah, would be awesome. Drunk food, bar food, walking around food. smorgasburg stuff. We're not doing eggplant parm, because you I we don't want to carry like three types of bread. I don't want to carry like a semolina hero on top of everything else. And I don't want to do like an eggplant parm in a tray that you have to like, walk around. Yeah, go leave and sit down and get one. Like there's like, there's a guy who does Thai fried chicken inside of a pineapple. Yeah, like that's awesome. And it's like a whole like, wow, oh my god. And then there's like a Bart. There's one guy that does barbecue. And that's another train where you have to like go and sit down, but it's barbecue. Yeah, I don't think people want I want to try that. By the way. that's a that's a good American barbecue place. No, no, it's called bark barbecue. Yeah, I thought it was them. No. Okay. No. Um, and then like an eggplant parm, I don't know. I can't imagine that being a thing that like gets people to sit down. I'm cracking up because I don't know if you ever saw the movie, the jerk which I think is one of the funniest movies in the world. And when he Steve Martin is in it, and it's like a 70s movie and you know, he's tired. He's working at a carnival and he's like, Yeah we're right over there right next to the pizza in a cup guy and then they're like pizza in a cup because oh yeah that guy's good he put the other pizza in a cup guy out of business but yeah I know that mine yes yes so yeah it's I understand you need you need that walking around food you know yeah cool so that's why we're not going to ask them but we are going to do meatball which is ordered another soup kettle we're gonna do meatballs this weekend too nice. I mean who doesn't love a meatball especially on winter day like like a cold as the weather gets cooler you'll you'll sell more of those. That's awesome. So and so when I sell when so what we're gonna do is we're gonna mint one of these episodes as an audio NFT and our our listeners are going to be part owners of this NF T which we're going to then convert into an NF T of Mikey pomodoro and I'm half joking but now that I say 85 eath that's like oh 85 eath yeah oh my god that's like you know $150,000 so we're we're in cool well I mean so is it this is something like you're you're still a little bit involved in the New York you know you're working jobs to sort of keep things moving during the day Yeah, you got bills to pay but like this is what you want to do you want to open Mikey pomodoro you want open Yeah, I'm not I'm not doing this for fun. Yeah, I'm doing this because I believe in it and I really like I 20 at the point of 2021 January 1 2021. I was like, Okay, this year is not about making money. It's about proving the concept. And I went from in under a year selling chicken parm sliders I have my apartments being a smorgasburg vendor so that's awesome that's good. We haven't even talked about that people will not like your review but he came by I got people's Instagram shout out yeah of course. Well I mean so the like the meatballs actually that's what he had I think that the what that says about you is that you know peep people can feel your passion you know people can feel it they can when you're out there you're promoting it you're you're you know I could feel it on Twitter I haven't eaten chicky POM slider in in seven eight months eight months you know I haven't been to I couldn't go to the pop up in in Manhattan when you had it I just wasn't around the city those days but I'm excited to the town during lunch and I couldn't I didn't I don't live here I don't live here during the summertime you were only here during the summer that Yeah, no I know but um but I but I do like I do feel like I can feel your enthusiasm for everything and Pete wells when I when I read that you could tell that he that felt the enthusiasm to and so every everyone should go check out i mean it's it's it's just it's awesome what you've done everyone needs to go to smorgasburg and check it out to the booty and we're back. I don't know why is it and we're back where I'm where we don't go anywhere and it's just to the listener it's just a quick edit it's not like we have radio I know the old radio show and I called you Mikey you're not Mikey now now you're back to being Mike Moran D So Mike you've got a busy day ahead of you. Um, we were going to a welding store to find the part to put the hose into the regulator. Well as we always end our episodes, I know you've got a busy day so I want to end it wrap it up for like, What are you drinking? What are you going to have as a cocktail tonight to to celebrate your success and in finding the proper coupler for your propane tanks? So I think um, we used to say we're never going to repeat cocktails. Okay, we've got a whole bunch of new pandemic. Yes. Um, so I'm going to repeat a cocktail. Well, I mean, the theme of the pandemic is just repetition. So I'm fine with it. Good. So I'm gonna find a nice talented bartender to meet me in aviation. Oh, my favorite cocktail? Yeah, yeah, absolutely. gin, lemon marish you know, the core literal comme des violet. It is with with America. Good, nourishing, you're chairing it. It's so good. It's acidic. It's bright. It has all the complexities of gin. My absolute favorite things especially like when it's still really fucking hot out, and it shouldn't be like it's really good weather. Good CBH weather. What about you? I? Well, I am I discovered a cocktail. That or a variation on a cocktail last week. So last week. I decided we had a bunch of acorn squash that we got from our farm and I made a corn squash and yoky like fresh acorn squash and I saw that some duck eggs that I had from another farm. So like really fresh and yucky. And then we made a Brazil so it was a combination of like a fall meal. And then grilled pretzel like summertime. It was a pork line stuff with provolone and prosciutto and some spices and things like that. And while I was making all that stuff, I was like, you know, I want something that's sort of fall ish, but something that is also like a little summer ish. And I ended up with I wanted something that was a little bit more Amaro or Omari sort of flavor, Omari is yes, so I ended up with a with a Toronto so do you know what Toronto? Is this spelt like the city? Yes. And it is Oh, no, I don't know it's right. fernet Branca simple syrup and some bit Angostura bitters, right for net simple and historic so it's like a like a little elevated. Yes, it's like an old fashioned we put some fernet in it. But what I did was I instead of using simple syrup, I use a little bit of maple syrup because I thought that would go really well first of all with the squash Second of all, just with the Canadian theme of the drink, and but I wanted since it was it was hot out. I wanted a little bit of a little bit of spiciness to it. So I added some cayenne pepper in there. So it's cayenne pepper and maple maple syrup instead of simple syrup, right, and fernet Branca and because it's Toronto, but it was a little bit spicy. I couldn't decide whether I was going to call it the Drake or the hotline bling or something like that. But that's how the hotline bling that's that's my so that's my new cocktail for that and I'm going to make that tonight. How's the ghost pepper tequila? Honestly, I open it once like once every few months, I take a sip and my lips are burning. You know what I did though, this summer. I just I diluted it down quite a bit. And I made some like, which is more tequila well when I made cocktails, and I diluted it with more tequila when I made cocktails. Like I didn't dilute the actual bottle that you made for me. Yeah, but Oh man, I gotta tell you it is. It is. So for those of you who don't know Mike gave me a ghost pepper. Tequila like a bottle of tequila with a ghost pepper in it that and I left the ghost pepper only so I left the ghost pepper in there for one day and then I was like I tasted it. I was like oh my god, this is like undrinkable. It's so hot. But this is the time of year Maggie I am I am a Calabrian chili pepper Baron right now. And I ordered I ordered the wrong variety from my seed guy in Sicily. So I ordered the little they're tiny tiny little ones are called Satan's kiss peppers or devils kiss. Way too spicy. So what I'm doing is I'm drying them and I've been experimenting with them I made like a little bit of a chili paste a fermented chili paste with some basil and garlic. But with the majority of them I'm just drying them and grinding them so like I'll have this really good crushed red peppers. But my hands I forgot to wear gloves the other day and literally for like three days. I my hands if I go anywhere near my lips, or my tongue or my eyes like putting contact lenses in. I'm crying for a half hour. It's incredible. It's like It's like bear spray like you know the Bear Bear powered pepper spray. me Yeah. So anyway, um, so we're gonna keep trying to do more episodes not a foodie. Now that we both have semi regular schedules, we're gonna find time to do it. Yeah, we're gonna try to do them like once every couple weeks. Thanks for thanks for recording and thanks for listening, everybody and we'll we'll talk to you soon. See you soon. Bye bye Transcribed by https://otter.ai

For this episode, we welcome Matthias Hollwich, Founder and Partner of the architecture firm HWKN (“Hawk-in”). This episode takes a deep dive into 25 Kent, HWKN's recently completed commercial building on the Williamsburg waterfront in Brooklyn. Totaling 500,000 square feet, the development is divided among office, light manufacturing, and retail. It includes 1.8 acres of open space and, for grateful dog owners, a pop-up puppy spa and camp. The owners of the project are Heritage Equity Partners and Rubenstein Partners.About Matthias HollwichMatthias started his firm in 1999 after working for the world-renowned architect, Rem Koolhaas. He knew before setting out on his own that he would need to take time to understand his individual design point of view instead of simply replicating the style he learned from Rem. He experimented with teaching at ETH in Zurich, founded an architectural tech company at the height of the dot com bubble, and traveled through Europe before moving to the US. Only then did he found his firm, HWKN. Matthias describes HWKN as more than an architecture firm. It is “a collection of design, construction and communication specialists led by an architect and tech entrepreneur”. Particularly in the early days, Matthias knew that he didn't want his work to be defined by one thing. Instead, he used experimentation to take on many different projects, clients, and theories. It was that same sense of curiosity that drew him to Toby Moskovitz of Heritage Equity Partners.Finding the Right Development PartnerWhen Toby Moskovitz called Matthias about the opportunity to design a large project in Brooklyn, HWKN jumped at the chance. It was clear, however, that Toby wasn't the typical development partner. Although she specialized in tech investment out of Israel, she wanted to make a name for herself in New York real estate. She had a vision to create a building that embodied the future of real estate while acknowledging the DNA of the location, in this case, Brooklyn. Together, Matthias and Toby walked the waterfront of Williamsburg, admiring the old warehouses that have come to define the neighborhood. It was the warehouse aesthetic that surfaced as the primary inspiration for 25 Kent after multiple design workshops were completed together.Designing for the FutureThe design of 25 Kent established more than an aesthetic, it created an intent for how the site should and would be used. By breaking away from the typical office dimensions, structure, and materials, Matthias was able to design a site that feels more like a campus where the ideals of collaboration, the collective, and cross-pollination could flourish. This shift in thinking about 25 Kent as an asset for the future means Mattihaus believes it will not suffer from criticism surrounding open office and coworking. He believes 25 Kent can adapt to the needs of workers now and long into the future. It can also easily accommodate uncommon tenants such as Brooklyn Flea and Smorgasburg. This flexibility will make it a site designers and developers admire and draw inspiration from for years to come.About your host: Atif Qadir is the Founder & CEO of REDIST, a technology company making it easy for commercial real estate professionals to find and use the $100B of real estate incentives given out every year in the US.

Hey Guys! Just when you thought the nightmare was over, NOPE!! We are back with another installment of A Nightmare On Elm Street with # 3, Dream Warriors! SPOILER ALERT, the nightmare never ends! Anyways, join us as we watch the movie and chat about Mike's return from Georgia, the benefits of baking soda water, Bonny saves a puppy, living a mathless life, big teeth, David Oman ghost tour, old school nightgowns, ASMR videos, Charles interrupts the pod, remember pay phones?, Nic Cage's new movie, banish the word "bastard", Bonny's SD friends vist, the best burger in LA, Mike's teenage voice trauma, the best documentary ever made, Smorgasburg, teenage rage, Citizen P.I., Bonny's new self-help audio book, the latest Ghost Adventures episode, rollerpig, Mike & Bonny's Crypto Corner and more. Enjoy!

This week the guys talk about all the good eats at Smorgasburg in an extended Talking Snack (00:01:59). Shout out Zeal CBD! What's your G.O.A.T donut? In this week's Entertainment News the guys discuss the finale of WandaVision and Loki lining up curtesy of a fan made video linking up both scenes (00:29:37). Ant Man and The Wasp: Quantumania starts filming! Pokemon live action tv series in development at Netflix. Jordan Peele's new movie, "NOPE" releases poster tease. Speaking of nope, Anthony has a close encounter of the Vivint kind (00:38:22). Reddit community helps the guys figure out what exactly set off the ring camera in a hilarious string of comments. Cleveland Indians debut their new name for next season. Now pitching for the Cleveland Guardians, Ricky "Wild Thing" Vaughn! The Olympics in Japan cost a cool 25 billion dollars! Bully Joel is on the loose and tearing up the town. https://www.shopzealcbd.com/ (Shop ZEAL CBD!) YouTube - https://www.youtube.com/watch?v=FOuIJ7uPZUM&t=303s (UI Podcast Goes to Smorgasburg) Instagram - https://www.instagram.com/unofficial_pod/ (@unofficial_pod) Website - https://uipodcast.captivate.fm/ (uipodcast.captivate.fm) Email - Hi@uipodcast.com

The heat is on, so Good Food celebrates all things cold but starts with the reopening of Smogasburg on July 4. General Manager Zach Brooks has a rundown of new vendors and old favorites. Eater LA Associate Editor Cathy Chaplin shares where to get cold bowls of noodles to stay cool. Dr. Rajita Katta reveals the curious phenomenon of Margarita dermatitis, a skin condition caused by citrus juice on the skin and exposure to the sun. Richard Parks III speaks to Fernando Lopez of I Love Micheladas about the southland's favorite beer cocktail. Dave Arnold has perfected the gin and tonic. Finally, the history of the men and women who drive ice cream trucks.

Jordan finally experienced Santa Monica Italian institution Capo and all of its Picasso on the walls, shaved truffles, celebrity haunt glory. The night is reviewed with known wino Max Shapiro, followed by the fellas talking Alice Waters' LA arrival, Smorgasburg's return, the Bernie Madoff-level madness of Belcampo, and additional tipping rules and etiquette. Then, in celebration of the very important National Donut Day, Jordan is joined by The Donut Don of LA aka Uncle Pints to talk his top 5 LA donuts. Air Jordan: A Food Podcast is brought to you by Goldbelly. New users receive 20% off their first order with promo code: airbelly.

A heated debate over the sexiness of creamed spinach threatens to forever destroy several long-standing friendships. Kyle Huebbe has been running the show as the Director of Markets at the Brooklyn Flea and Smorgasburg for about a decade now, and is known for his award-winning hamburgers and his love of classic steakhouse cuisine.

In this episode I catch up with Michelle and Andrew Munoz from Moo's Craft Barbecue in Los Angeles, California(Smokey the french bulldog and their son Diego make special appearances and they are sitting in front of their new Harper Barbecue backyard pit). See all things Moo's Craft Barbecue here: https://www.mooscraftbarbecue.com Place your online orders here: https://www.mooscraftbarbecue.com/online-ordering Follow Moo's Craft Barbecue on Instagram here: https://www.instagram.com/mooscraftbarbecue Check them out on Facebook here: https://www.facebook.com/mooscraftbarbecue We talk in depth about what life is like for them right now, what it's been life since Smorgasburg(http://la.smorgasburg.com) was shut down due to the pandemic and how they have pivoted a few times to make things work. They are doing strictly online orders now with curbside pickup outside of their kitchen in DTLA. The experience is completely contactless(you text when you arrive in your car and they put it either in your trunk or backseat). Pickup between 11-2. They are also able to experiment more now that they aren't on the Smorgasburg schedule(they were cooking A LOT of food for each weekend). We talk too about their plans for a brick and mortar in the near future. They want to do it with offset cookers though and have hope because of what Danny and Brenda at Heritage Barbecue have been able to do in San Juan Capistrano with their two offsets. Online ordering menu: Meats by the pound which currently includes: Creekstone prime brisket, Duroc spare ribs, Duroc pulled pork, 4 packs of jalapeño cheddar sausages(with rotating special ones), and whole smoke chickens. Plates - Texas Trinity(which includes approximately .3 lbs of brisket, 2 ribs, sausage and your choice of two small sides.(beans, mac, or slaw)) Sides: They are currently offering beans, mac n cheese, potato salad, & cole slaw. Weekly Special - This week beef rib or smoked beef cheek Dessert - Key Lime Pies Extras / pickles or pickled onions / 2 different bbq sauces

Steven and guest Ian Vernon explore the thought process behind deciding on a restaurant concept based upon the customer's needs first. In addition, how to you take an already successful restaurant and take it to a much higher level during a pandemic? For those interested in the lessons and practices necessary to not just survive, but thrive during challenging times, this is the episode for you. Hosted on Acast. See acast.com/privacy for more information.

Manolo López es un creativo, empresario, fundador de Mofon•GO y Cosa Nuestra Relief Fund. Manolo nos cuenta cómo comenzó su primer negocio a la edad de seis años con el nombre de "Piraguas Cemi by Manolo", el momento en que su mamá lo matriculó en sus primeras clases de cocina y cómo años más tarde llegó a la ciudad que no perdona, Nueva York. Mientras trabajaba en una firma de diseños, comenzó a desarrollar el concepto de Mofon•GO y en el 2014, abrió el primer pop-up, localizado en el mercado abierto de Smorgasburg. Pero todo esto cambió el 20 de septiembre del 2017. Manolo recogió sus carpas, vendió su equipo y, junto con sus empleados, regresó a Puerto Rico para ayudar en la recuperación del Huracán María durante los próximos 14 meses. Además, nos cuenta cómo nació Cosa Nuestra y cómo ha logrado llevar el plátano a sitios como Japón y Rumania. Tres "takeaways" de este episodio: 1. Por más trabajo que tengamos, no podemos ponerlo por encima de las cosas que realmente nos importan en la vida.   2 . Rodéate de gente buena y positiva porque tú eres el promedio de las cinco personas con las que te rodeas. 3. Si vas a hacerle caso a alguien, busca a alguien que ya haya pasado por lo que tú quieres pasar. Puedes conseguir a Mofon•GO en Instagram como https://www.instagram.com/mofon.go/, a Manolo como https://www.instagram.com/manolo.jpeg/ y no olvides darle follow a Mentores en Línea https://www.instagram.com/mentoresenlinea/.

This is one from the vault. A smorgasburg!! A lil bit of conrad aka Laying pipe, a few min with Chad aka Utah, and mostly the man Stellmann. A session I had in the vault figured I'd put it out before it's all to dated. Keep it holding yall!!! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/bucketofvolts/message Support this podcast: https://anchor.fm/bucketofvolts/support

We got to sit down and get an update from Chef Jonathan Perez of Macheen about how he's been affected by the pandemic, and what he's been working on the last few months. Macheen is in the Final Four of LA Taco's annual Taco Madness competition, and there's still time to vote! https://www.lataco.com/taco-madness-2020/ You can vote until midnight on Sunday, May 17th, so head over and give Macheen a nod! There's no registration, just a few clicks and you're done! But I suggest you hang around and read some of the amazing stuff LA Taco has been publishing;)Our original interview with Macheen is here https://podcasts.apple.com/us/podcast/tacocity-food-stories-mexican-food-cooking/id1277314149?i=1000430177118Macheen on Instagram www.instagram.com/_macheen_You can order from Bar Hermanito on their site https://barhermanito.com or call (424) 465-9029You can find them on Instagram at https://www.instagram.com/barhermanito/

New York BBQ used to be an oxymoron as true as jumbo shrimp. The mere thought of it came across as the cowboy thought of a replacement salsa in the Pace Picante Sauce commercial of the 80's with his flummoxed declaration of “Made in “New York City?” But over the last fifteen years or so, the discerning palates of New Yorkers has driven creative Chefs and pit masters to establish New York as a true BBQ town. And Brooklyn its epicenter. One of the players coming out of the dense smoke is Mighty Quinn's. A true to BBQ roots style purveyor that started in the massive weekly Smorgasburg food fair of Brooklyn and now has brick and mortar locations in Manhattan, Brooklyn, Westchester and Dubai along with stadium concessions in Madison Square Garden and Yankee Stadium. They've recently entered the franchise market and have one location in construction and several more on the books ready to start. This was the rosy wood fired picture when the Coronavirus turned their world upside down as it did to the other 1 million restaurants around the country. I talked with Micha Magid, co-founder of Mighty Quinn's, about how this fledgling franchisor is facing and managing the crisis as conditions seem to change daily. He has an interesting view from the hardest hit city in the country. Mighty Quinn's Barbeque

New York BBQ used to be an oxymoron as true as jumbo shrimp. The mere thought of it came across as the cowboy thought of a replacement salsa in the Pace Picante Sauce commercial of the 80’s with his flummoxed declaration of “Made in “New York City?” But over the last fifteen years or so, the discerning palates of New Yorkers has driven creative Chefs and pit masters to establish New York as a true BBQ town. And Brooklyn its epicenter.One of the players coming out of the dense smoke is Mighty Quinn’s. A true to BBQ roots style purveyor that started in the massive weekly Smorgasburg food fair of Brooklyn and now has brick and mortar locations in Manhattan, Brooklyn, Westchester and Dubai along with stadium concessions in Madison Square Garden and Yankee Stadium. They’ve recently entered the franchise market and have one location in construction and several more on the books ready to start. This was the rosy wood fired picture when the Coronavirus turned their world upside down as it did to the other 1 million restaurants around the country.I talked with Micha Magid, co-founder of Mighty Quinn’s, about how this fledgling franchisor is facing and managing the crisis as conditions seem to change daily. He has an interesting view from the hardest hit city in the country.

Have you ever wondered how the Cronut blew up or how Christina Tosi's Milk Bar creations shot to fame? The answer is a combination of luck, media coverage and Instagram influencers. My friend and New York foodie, Dan Bennett, and I get into all of the recent viral food trends and which ones were good enough to last. We cover everything from the #HITME cake at Catch to Smorgasburg. Listen now and visit aroundtheworldforfood.com to learn more.

In this video we test the DJI Osmo Pocket Wide Angle Lens by Ulanzi in Los Angeles, California during Smorgasburg and even though there is some softness and loss of detail towards the edges of the frame, I actually like it for certain shots! Let me show you! Don't forget to follow/subscribe for adventure vlogs, hangouts and smartphone filmmaking tips! https://www.youtube.com/emtfilms 5 Reasons Why I Like DJI Osmo Pocket https://youtu.be/5lBwmNOd7ho DJI Osmo Pocket Timelapse Tips! https://youtu.be/6lpTkeWcMHE 5 Tips For DJI Osmo Mobile 2 https://youtu.be/fIo6BGvaVOc EMT Films is an affiliate partner with some of these vendors. When you click a link and make a purchase, we may receive a small payment, which helps us keep the channel running. Gear! -------------------------------------------- Get DJI Osmo Pocket! https://click.dji.com/AO2CDftY6IjJjHEs4Pha5A?pm=link Get DJI Osmo Pocket! (Amazon) https://amzn.to/33AbtMQ Get Ulanzi Wide Angle Lens For DJI Osmo Pocket https://amzn.to/2KvELVk Get Ulanzi Phone Holder! https://amzn.to/33AgDIr Visit My Amazon Shop! (For almost all the gear I use!) https://www.amazon.com/shop/emt Get Sandmarc Lenses & Accessories! (Use Promo Code “EMT” for 10% off!) http://bit.ly/2Htsq2p Deity V.Lav Microphone https://amzn.to/2XQ4MC7 Fifine K670 Microphone https://amzn.to/2lB6IkB Techni Sport Chair! Use Code EMT10 for 10% off! http://bit.ly/2XtBT2o Super 73 Bikes! (Use Code EMTS1 or EMT Z1 For Up To 20% Off!) https://super73.com/collections/all?ref=5c64bd8060f74 Follow me on Social Media! ------------------------------------ Listen To my Podcast Crop Factor by EMT Films! (Available on most services like Anchor, Apple Podcast, Spotify and more!) Anchor https://anchor.fm/emtfilms Apple Podcast https://itunes.apple.com/us/podcast/id1350535717 Google Podcasts https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy8yMzRjM2IwL3BvZGNhc3QvcnNz Spotify https://open.spotify.com/show/1GeVUrJhjxZeufefTqdPMd Overcast https://overcast.fm/itunes1350535717/crop-factor-by-emt-films Follow me behind the scenes via Instagram and IGTV! https://www.instagram.com/emtfilms Follow me on Twitter! https://twitter.com/emtfilms Follow me on Facebook! https://m.facebook.com/emtfilm #emt #emtfilms 51320F EMT --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emtfilms/message Support this podcast: https://anchor.fm/emtfilms/support

Join cohosts Vallery and Ethan for a conversation with Flip Biddelman, Partner and General Manager at Gertie, a nostalgic Brooklyn restuarant. Born and raised in NYC, Flip spent his childhood singing the praises of institutions like Grays Papaya and H&H bagels to all of his out of town friends. Flip has worked in several different fields throughout his career including work for two non-profits in South Africa and Brooklyn, teaching, and advertising. Alongside current Gertie partner, Will Edwards, he co-founded Pestle & Mortar, a catering business and market stall at Smorgasburg. Through Will, Flip met Nate Adler and began working as a server and later Assistant General Manager at Huertas. While at Huertas, Flip worked with Nate and Will on conception and buildout of Gertie. He is currently the General Manager and a Partner at Gertie. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Why Food? is powered by Simplecast.

Philadelphia needs an outdoor food event like Brooklyn's Smorgasburg. But since we don't have one, the Jawn Appetit crew took a trip up the NJ Turnpike to check out the largest, weekly outdoor food market in America. But before that, we debate whether or not Uber Eats Dine-In is going to take over the world. --- Send in a voice message: https://anchor.fm/war-room-sports-llc/message

Philadelphia needs an outdoor food event like Brooklyn's Smorgasburg. But since we don't have one, the Jawn Appetit crew took a trip up the NJ Turnpike to check out the largest, weekly outdoor food market in America. But before that, we debate whether or not Uber Eats Dine-In is going to take over the world.

We spoke with Former finance pro Ben LeBlanc who had an epiphany during his past work life which led to his food startup, Good Stock Soups. He's a Louisiana native, who he has always loved to cook and eat and wanted the soups he was used to at home but couldn't find quality versions of in New York City. This motivated him to launch Good Stock soups and we discuss strategies on how he has utilized traditional as well as digital forms of marketing in addition to partnerships to increase sales. Don't forget to subscribe and follow us on instagram @onequestionxyz and linkedin for updates and new podcast releases.

“Viernes de Tlayudas.” Tlayuda Friday in Los Angeles at FIOB, and it's where you'll find Poncho's Tlayudas every week. We got to sit down with Poncho and talk about his unique rise to fame in the LA food scene, and what makes the tlayuda so unique.

House is joined by recent James Beard Award nominee Danny Chau to talk about his trip to L.A.'s Smorgasburg, where he combined cuisine from The Golden State and Ugly Drum to create something truly amazing (2:10). Then House links up with Juliet Litman for a special March edition of Food News (22:20).

Tijuana, Mexico - home of the Tijuana style taco that's sweeping across Southern California with ferocity. It's also the birthplace of Tacos 1986, Los Angeles' taco rock stars. We sit down with Jorge Alvarez-Tostado to talk about their beginning, cooking for SXSW, and why he thinks they have the best adobada in town.

Have you ever had tortillas infused with the flavors of the taco? Jonathan Perez of Macheen talks about how his time at culinary school shaped the tacos he makes every weekend at Smorgasburg LA on this week's episode.

On today's show Eli welcomes Chef Dennis Ngo the chef / owner of Di An Di, a Vietnamese restaurant in Greenpoint, Brooklyn. Dennis left his job as a consultant to pursue being a chef and has since helped open numerous Vietnamese restaurants in New York City, including An Choi, Lucy's Vietnamese Kitchen, Hanoi House and founded Lonestar Empire, a Texas style smoked brisket operation, which has been at Smorgasburg since 2012. Di An Di, which opened to acclaim in 2018 has become an instant neighborhood favorite. Photo Courtesy of Di An Di The Line is powered by Simplecast.

On Episode 76 @august.dewindt and I chat about @johnsjuice, a company that she co-founded with her husband. We get into how the idea of the company came along on a trip overseas, how they got into Smorgasburg and what it’s like to be an entrepreneur in the food industry. We talk about our confusion with celebs saying they stand with Kap but were front row at the Super Bowl, Liam Neeson being out of his damn mind, people doing the most on Yelp and more! Cohost: @august.dewindt Co-founder of @johnsjuice www.johnsjuice.com Follow Lawrenxoxo & Friends on IG: Instagram.com/lawrenxoxoandfriends Contact: Lawrenxoxo@gmail.com Please RATE & SUBSCRIBE! --- Support this podcast: https://anchor.fm/lawrenxoxo-and-friends/support

The Habanero Cartel. In a time & place when peppers are the world's currency, one man is brave enough to make a sauce to rule them all - Kill Sauce. This week, we sit down with Ryan Demirjian and talk hot sauce - why he created them (using all natural ingredients) and why he founded the Habanero Cartel!

We're back at Smorgasburg LA! This time, we're talking to Armen Martirosyan of Mid East Tacos about his amazing flavors, how a burrito launched his famed taqueria, and how Instagram plays a role in his success.

Lima, Peru. That's where the flavors of Little Llama Peruvian Tacos comes from. This week, we're at Smorgasburg LA to find out what makes Little Llama's tacos so irresistible, and the history behind the thriving stand.

Zach Brooks talks about what it meant to read Jonathan Gold’s review of Vespertine, one of LA’s more controversial restaurant openings in recent memory.

In episode #10 we start off with an exploration into comprehensive international platforms such as WhatsApp and WeChat… what a weird world. Lauren, recently back from her stint in NJ/NY gives us the skinny on the best foods to make you well… not skinny. Christina takes the reigns this week in conspiracy corner and learns us all on the creepily possible idea of predictive programming… all that imagery, just a coincidence? I think not!Find us on Twitter @basicbeyondpod and Instagram @basicandbeyondpodcastSpecial thanks to our master sound manipulator djphil, soundcloud deets below:soundcloud.com/djphildonttrustyouFor business inquiries please email: basicandbeyond.podcast@gmail.com

In episode #10 we start off with an exploration into comprehensive international platforms such as WhatsApp and WeChat… what a weird world. Lauren, recently back from her stint in NJ/NY gives us the skinny on the best foods to make you well… not skinny. Christina takes the reigns this week in conspiracy corner and learns us all on the creepily possible idea of predictive programming… all that imagery, just a coincidence? I think not!Find us on Twitter @basicbeyondpod and Instagram @basicandbeyondpodcastSpecial thanks to our master sound manipulator djphil, soundcloud deets below:soundcloud.com/djphildonttrustyouFor business inquiries please email: basicandbeyond.podcast@gmail.com

Nate Cotanch, a lifelong Hatch Chile eater whose roots stem from a family of 17 children from north of Santa Fe, New Mexico, is the founder of Zia Green Chile Company. Cotanch was featured in Brooklyn Magazine's "30 Under 30" Class of 2018 and in Forbes as “One of 10 Innovators Under 30 Shaking Up The New York Food Scene.” Prior to founding Zia, Nate Cotanch worked in the NYC venture capital scene analyzing early to growth stage ventures across multiple industries.   About Zia Green Chile Company:     From humble beginnings at Brooklyn’s renowned Smorgasburg food market, Zia Green Chile Company has become a leading brand known for introducing Hatch Chile to the East Coast, along the way unearthing a large following of New Mexicans, Southwestern transplants, and new Hatch Chile lovers. Today Zia Green Chile Company is distributed to leading retailers and chefs nationwide.     Georgia has its peaches, Idaho has its potatoes, and New Mexico has Zia Hatch Chile -- exclusively grown in the Hatch Valley of New Mexico from family owned farms and harvested only once in the fall each year from around August until Mid-October. Like products of the Champagne region of France, a true Hatch Chile comes from nowhere other than the Hatch Valley of New Mexico. It’s about terroir.   Zia Hatch Chile includes a selection of carefully handpicked strains that provide an unmatched flame-roasted, smoke-kissed flavor and various levels of spice to any dish.   Insanely addictive, Zia Hatch Chile will become your new favorite ingredient.   https://www.ziagreenchileco.com/

On today's podcast, Julie has insights on the amazing Thai cave rescue. She lived in Thailand. Lian covers the World Cup (good riddance Russia!), Wimbledon (go Moms!) and welcomes LeBron to Los Angeles. Liz shares news on Smorgasburg and new food trends and provides film and book recommendations. Plus, travel news and trends. Julie says cruises are back! We are on board. Plus plastic straws are gone. Save the seas!Thanks to our sponsors this week. Here are links to our special urls for special deals: KopariMeUndiesCare.comHarry's Use our code sisters at checkout. For more on our entertainment recommendations, check out these links: Podcast: Heaven's Gate hosted by Glynn Washington. Documentary: Three Identical Strangers Audiobook: Something In The Water by Catherine SteadmanOscar-winning film about Russian state-sponsored doping: Icarus on Netflix. Also review the rest of our our annual Satellite Sisters Beach Bag Books List here.Join our Satellite Sisters Facebook Group to get in on the conversation. For great Satellite Sisters and Satellite Misters gifts from our online shop, go here. Click here to buy our Satellite Sisters book "You're The Best: A Celebration of Friendship" To subscribe to Satellite Sisters on Apple Podcasts, click here. To subscribe to Satellite Sisters on Stitcher, click here.To find Satellite Sisters on Spotify, click here. The complete Satellite Sisters podcast audio archive is here. Don't forget to subscribe to Satellite Sisters Talk TV if you want to listen to Lian and Julie's TV recaps of CBS drama Madam Secretary and PBS Poldark recap Pol,Dark and Handsome. Check out Liz's workplace advice podcast Safe For Work. Lian is a featured guest on our LIVE episode! Go here to listen: wondery.fm/sisterFollow us on @Twitter: @SatSisters, @SSLiz, @liandolan @JulieSatsis

Ever since he moved to Brownstone Brooklyn in the early 2000s, Jonathan Butler's entrepreneurial projects have fostered a unique Brooklyn brand, which has since spread to other cities. He's the creator of some of the borough's most transformative projects, including 1000 Dean, and co-founder of the Brooklyn Flea and the food market Smorgasburg. The blogger who started Brownstoner, shares his story with Ofer Cohen as they reminisce about the early days of Brooklyn's transformation. In their conversation, Jonathan talks about leaving Wall Street to become a Brooklyn blogger, his love for flea markets, and the unique energy of Brooklyn’s creative community.

So far on Why Food?, we've talked to many food entrepreneurs about taking the leap from their former careers into food and beverage -- but what if you’ve already launched a successful, growing food business when another steals your heart? In this episode, Big Mozz founder Matt Gallira tells us about when (and why) he decided to pivot from his tomato sauce business, Atlantic Ave Company, to focus on taking his hand-stretched mozzarella and deep-fried mozzarella stick tent at Smorgasburg into the big leagues of outdoor festivals. Big Mozz’s Executive Chef, Jimmy Warren, also joins us in the studio with tales of how he went from majoring in finance to cooking for multiple sorority houses to Del Posto and finally as the first hire for the Big Mozz team. Please join us as we discuss the balance of creativity and scale, good questions to ask a founding partner and how Big Mozz is taking festival fare to the next level. Why Food? is powered by Simplecast

Almudena Ariza, desde Nueva York, te habla del increíble mundo de los food trucks y de cómo varios de ellos se han transformado en restaurante de éxito. Incluso de su propia experiencia vendiendo bocadillos de jamón serrano en Smorgasburg, un mercadillo callejero muy ´´cool´. Mavi Doñate habla de la riqueza gastronómica que hay en las calles de Pekín y también de las rarezas. Pero ambas ponen de relieve, otra vez, los contrastes de estos mundos tan distintos.

This week on The Stew we welcome back a classic guest Zach Brooks, known for his infamous Midtown Lunch blog, Food is The New Rock podcast, and most recently curator of LA's weekly food super bowl “Smorgasburg.” Tempers fly as Jason and Andre insult Zach about everything and then he does a great job defending himself, further proving Zach is a true treasure in the food world, offering great insights about all kinds of stuff, and then they fight about fried rice for 20 minutes and we answer 2 out of 40 twitter questions, we'll get to them next pod I promise.

Noah Arenstein is a lawyer, cook, writer, and event planner based in Brooklyn, NY. Noah is the owner of El Atoradero Brooklyn and Madre Mezcaleria in Prospect Heights and Taqueria El Atoradero in Gowanus. He also co-founded Real Cheap Eats, which sought out the best food under $10 in NYC, and has written for Serious Eats, Saveur and Thrillist.

This week on The Line, host Eli Sussman is joined in the studio by Hugh Mangum, co-founder and pit master of Mighty Quinn's Barbeque. Initially a passion project inspired by Mangum's late father, Mighty Quinn's Barbeque (named after Mangum's eldest son) defines a distinct brand of New York-style barbeque that slots neatly into the fast-casual industry. Partnering with Christos Gourmos and stepbrother Micha Magid, Mangum grew the business far beyond its humble start at the Smorgasburg food market in Williamsburg, Brooklyn by launching the brand's flagship eatery in Manhattan's East Village in 2012. In addition to his barbeque prowess, many know Mangum from his appearances on Cook Like an Iron Chef with Michael Symon, Unique Eats, and Beat Bobby Flay. He also won Chopped, and appeared in the critically acclaimed movie, Julie & Julia. The Line is powered by Simplecast.

“I would always get homemade pickles from India. Every time I would run out, I would go to the Indian store and get an equivalent. But everything I could get there had an egregious amount of salt, lots of oil, or had preservatives in them. So, I decided to make my own.” @chitra Agrawal, owner of ABCD of Cooking and @BrooklynDelhi They say you are what you eat, and I really believe that. But how much control do we have over what's in what we eat? Food today isn't what it was 50 years ago. It's different chemically, and it's fairly well documented that processed food tricks our brains and stomachs, causing cravings for more processed food. What struck me the first time I went to @Smorgasburg to help my son set up his craft cocktail mix store, was how much of the food on offer was traditional American cuisine such as hot dogs, donuts and mac and cheese. But there was a twist. What those young vendors offered was the real version, from scratch, without preservatives, additives, or anything artificial. A real revolution. Young people taking back control of food. To hear more from Chitra, and fellow Smorgasburg vender Alex Abbott Boyd @cocktailcrate , and to hear expert advice from legendary Sri Lankan tea entrepreneur Merrill J. Fernando, listen to my new podcast. Find out: How to start a food or beverage company What it takes to stay in business The pros and cons of preservatives How entrepreneurs pay it forward How they preserve and update cuisine

In this episode, we interviewed Darren Wong, the founder of Raindrop Cake, and an ex-strategist at 360i, a digital agency in New York. He created Raindrop Cake when he was still a strategist at the agency. After getting into Smorgasburg, New York's most popular food market, the dessert got picked up by tons of publications like BuzzFeed, The Huffington Post, Mashable, Food & Wine, Today Show and the list just goes on. Hear about his process of making this side project and why you need to make a shi*tty thing NOW! What we talked about: - Who is Darren Wong - Darren once made a giant light brite as a side project - How he started raindrop cake - How he got raindrop cake in Smorgasburg - How his background as a strategist helped make the Raindrop Cake - How he made the choice to turn Raindrop Cake into his full time business - Advice to people who want to start a side project More on Darren and the Raindrop Cake: www.raindropcake.com https://www.instagram.com/raindropcake https://www.buzzfeed.com/juliareinstein/let-the-rain-fall-down-and-wake-my-dreams Please subscribe and like us on Facebook! www.facebook.com/5to9podcast

Amon welcomes Jeff Wick to the show. They talk about the good music, creative processes, what it's like being at cop, photography and good eats. More About Jeff Wick Instagram - https://www.instagram.com/nycwick/ Links to the Stuff they Talked About The Music Mos Def - https://en.wikipedia.org/wiki/Mos_Def Ummi Says - https://www.youtube.com/watch?v=CsihHoyqwWY AfroPunk - http://www.afropunk.com Outkast - http://www.outkast.com Common - http://www.thinkcommon.com Jame Brown - http://www.jamesbrown.com Jill Scott - http://www.missjillscott.com The Films Police Academy (Movie) - http://www.imdb.com/title/tt0087928/ Stretch and Bobbito: Radio That Changed Lives - http://stretchandbobbito.com/film Miles Ahead - http://www.plosin.com/milesahead/ James Brown Movie - http://www.imdb.com/title/tt2473602/ Good Eats Jackson Hole - http://jacksonholeburgers.com Mexicocina - http://www.mexicocinabronx.com Smorgasburg - http://www.smorgasburg.com Millie Peartree - http://www.milliepeartreecupcakesandmore.com/# The Places Harlem - https://en.wikipedia.org/wiki/Harlem Utica - http://www.cityofutica.com Lower East Side - https://en.wikipedia.org/wiki/Lower_East_Side Other Stuff Monocle - https://monocle.com House of Ink - https://www.facebook.com/House-Of-Ink-409852332382094/ Weitz & Luxenberg P.C. - http://www.weitzlux.com Foot Locker - http://www.footlocker.com NYPD - https://en.wikipedia.org/wiki/New_York_City_Police_Department Gordon Parks - http://www.gordonparksfoundation.org Super Soakers - https://en.wikipedia.org/wiki/Super_Soaker Urban Youth Bike Core - http://www.columbia.edu/~adr5/uybc.html   This episode is sponsored by Gorilla Coffee.

We caught Eric Demby just before launching his next big venture: Smorgasburg LA. It features highly curated artisanal makers, local food sellers, and other vendors in a marketplace patterned off of his prior successes in Brooklyn and New York City, starting with Brooklyn Flea in 2008. Eric gives advice for artisans looking to launch their own products in outdoor market, and tells stories about the rollercoaster ride of Brooklyn Flea and his colorful vendors over the years. He was a huge force in stoking a culture of manufacturing local artisanal goods in Brooklyn over the past decade. As he sets his sights on Los Angeles, what is it like for him to try to create culture and community in a city you don't live in? And surely this isn't the first artisanal market in LA. Will he be able to rise above the noise and get his new venture in an overlooked industrial part of Los Angeles get off the ground? For show notes: http://makeitinla.org/ericdemby

Jason and Andre welcome past pod pal Zach Brooks of the “Food is the new rock” podcast.  We chat with him about trader joe's, coachella food recaps, sushi nori trends, eddie huang's new TV show premier, LA's upcoming “Smorgasburg” food event, Jamaican food, a little bit of postmates chatter, and the best thing we ate all week!

En esta, la tercera parte de nuestra serie de entrevistas en vivo en el pueblo de Mayagüez, nos encontramos con Manolo Lopez, dueño de MonfonGo en Nueva York. Smorgasburg es un “Brooklyn Flea Food Market”que se ha convertido en un “Food Destination” para muchas personas que le visitan a diario (sobre 30,000 personas diariamente). En este famoso lugar se encuentra MonfonGo, donde Manolo sirve mofongo para llevar junto a sus 20+ empleados. Este joven emprendedor boricua nos cuenta como es que llego a tener un negocio tan lucrativo vendiendo una versión de alta calidad y convertida en un “finger food” en una de las grandes y mas importantes ciudades del mundo. (Este espisodio se divide en dos partes)

This week the boys chat about POS systems, new jobs, how shitty the food at Chateau Marmont is, Keurig beef broth, LocoL, and the best thing we ate all week!

Season 2 premiere! Food Psych is back, but this season we're taking a more leisurely approach, posting new episodes roughly once a month. This episode we talk with journalist Jane Lerner about how she developed an impressively healthy relationship to food, the business of food writing, the difficulties of dating as a "food person," and lots more. Jane Lerner is a Brooklyn-based writer and editor and the organizer of BK Swappers, a food-swap barter event. Since moving to NYC from San Francisco in 2002, and with a particular interest in music, food, travel and culture, Jane has worked as the assistant to Madonna's publicist; helped launch the Smorgasburg food market; acted as the copy chief for the Daily Note, the newspaper of the Red Bull Music Academy New York 2013; and contributed to, fact-checked and/or copy edited for publications such as New York, Bon Appetit, NY Post, Rolling Stone, Us Weekly, and Print. She is currently the editor of Front & Center, the official blog of Rockefeller Center. To learn more about Food Psych and our guest, visit christyharrison.com/foodpsych Ready to make peace with food? Join Christy's intuitive eating online course!  How healthy is your relationship with food? Take the quiz and get free resources at christyharrison.com/quiz!

On this week’s episode of Let’s Eat In, Cathy Erway is joined in the HRN shipping containers by Jean Devine and Kate Suhr! Jean and Kate make delicious granola and beautiful ceramics at The Brooklyn Flea and Smorgasburg. Their business’s name? Well, it’s simply Jean and Kate! Tune into this episode to hear how Jean and Kate met while volunteering, and how they decided to start cooking and crafting as a business. Hear about Jean and Kate’s supper club, Jean and Kate Plus Eight, and how their events feature only handmade tableware and homemade food! Jean and Kate talk about the importance of sourcing, and listen in to hear about their experiences at the cranberry bog! Also, find out what Jean and Kate would make for their ideal date meals. This program has been brought to you by S. Wallace Edwards & Sons. “Being busy is, in a funny way, very energizing. And to devote something to ourselves and the community around us really keeps us going.” [22:00] — Jean Devine on Let’s Eat In

On this week’s Snacky Tunes, Greg Bresnitz is once again without Darin, but is instead joined by a group of awesome guests. Alessia and Allegra Antinori stop by the studio to talk with Greg about Marchesi Antinori’s SoHo pop-up dinner event. Cantinetta Antinori will be at Mondorian SoHo from Oct. 3rd – 6th, so get your tickets while you still can! Alessia and Allegra talk about the Italian wine terroir, and why their wines hold deep nostalgic meanings for them. Later, Amanda from Other Music joins Greg in the studio to talk about the Brooklyn Flea Record Fair on Saturday, Oct. 6th. Hear about the labels, the DJs, and the food that’s going to be available at this special event at the Smorgasburg location. Beacon plays live in studio; tune in to hear Beacon talk with Greg and Amanda about working with record labels, and dads learning to cook. This episode has been brought to you by Tekserve. “Antinori represents our family because there’s a lot of tradition, and 600 years of history in our family. Also it represents innovation, because we made a lot novel wine in the 1970s.” 10:00 — The Antinori Sisters on Snacky Tunes

The Heritage Radio Network shipping containers have been turned into a prep kitchen on this week’s episode of Let’s Eat In! Our host Cathy Erway is joined today by Andrew Gottlieb of Flavors Amplified. For the past three weeks, Andrew has been cooking and selling tapas at Flavors Amplified’s pop-up shop at Smorgasburg in Williamsburg, Brooklyn. Hear about the roots of Andrew’s interest in Spanish food, and the supportive food community at Smorgasburg. Smorgasburg gives amateur and part-time chefs the ability to share the food they love; Andrew shares some of the secrets to his paella recipe, and talks about some of the upcoming small plates at the Tapas Shack. Tune in to this episode to learn more about the upcoming Flavors Amplified projects! This episode has been brought to you by Tekserve. “All these elements have popped up [in Brooklyn] to allow you, as a home cook… to test the water. Between Smorgasburg, or cooking contests, or classes – you can take your interest and really let it blossom into something a little more serious without ditching everything in your life.” — Andrew Gottlieb on Let’s Eat In

On this week’s episode of After the Jump, Grace Bonney is in the studio with Eric Demby and Jonathan Butler of The Brooklyn Flea and Smorgasburg. Listen in to learn about how Jonathan and Eric met, and how they decided to become partners and begin The Brooklyn Flea. Hear about the diversity of vendors at the market, and how it naturally produced the food-centric Smorgasburg in Williamsburg, Brooklyn. Jonathan and Eric also discuss the beginning years of The Flea, and how it progressed from a struggling market into a Brooklyn social institution. From Thurston Moore to Anne Hathaway, everyone is at The Flea- so check it out! This episode has been brought to you by Cain Vineyard and Winery. “Antiques are always the heart and soul of the market.” “Brooklyn food isn’t a trend anymore, it’s become a reality.” — Eric Demby on After the Jump “Brooklyn is the perfect intersection of critical mass and a sense of community.” — Jonathan Butler on After the Jump