Podcasts about supermarkets

David Cleevely didn't approach hospitality like a chef — he approached it like a systems engineer. After decades building companies at the heart of British technology and science, Cleevely went on to co-own one of the UK's most iconic Italian restaurants. In this conversation, he explains why running a restaurant isn't that different from running a technology business — if you understand systems, incentives, and long-term thinking. This isn't a story about Silicon Valley hype. It's about infrastructure, patience, culture, and why the boring bits are what actually make businesses work. ===============

Health Minister Mark Butler the latest politician to disclose pricey perks for family members Supermarkets facing hefty fines for price gouging Warning to iPhone usersSee omnystudio.com/listener for privacy information.

Health Minister Mark Butler the latest politician to disclose pricey perks for family members Supermarkets facing hefty fines for price gouging Warning to iPhone usersSee omnystudio.com/listener for privacy information.

Espresso is proudly powered by our sponsor, Unleashed!

Supermarkets and grocery stores are a staple of our daily lives. They are a business that most visit weekly and are so used to that they can navigate the aisles blindfolded. This familiarity is due in part to the fact that grocery stores can go decades without modifying their layout. It is the exact type of industry that needs a reboot to bring it into 21st century consumer demands. Imagine an intelligent cart that not only guides you to your favorite aisles and most-purchased items but also surfaces personalized offers so you never miss out on your favorite pleasures. Imagine a shopping experience that anticipates your needs, transforms routine errands into discovery, and makes the store feel like it was designed just for you. On this episode of The Reboot Chronicles Show, we're joined by Gadi Graus, the CEO of A2Z Cust2mate, who has made all of that a reality—and is shaking up grocery retail with cutting-edge technology. With more than 30 years of experience and a knack for scaling innovation across borders, Gadi brings a unique perspective to the table. He'll walk us through how AI is transforming stores and reimagining shopper experiences—while also sharing leadership lessons from his remarkable journey, moving from the risk-averse world of law to embracing risk as opportunity in tech.

The Current Affairs group, in its last meeting of 2025, turned its attention to compassion for animals in food. Phil Brooke, 27 years at Compassion in World Farming, spoke about work with farmers and supermarkets to end bad practice. He highlights how partnership has helped improve things and how the consumer can help. More at ciwf.org.uk The Current Affairs Group meets again in February 2026, returning to its usual venue at One Tree Books. For more information, contact Phil Selby at pjselby@hotmail.co.ukSee omnystudio.com/listener for privacy information.

If Oasis did Supper Clubs they wouldn't come close to HUNGRY Productions Bonfire Banquet.Okay…okay… I jest... I jest.But, my wonderful friends, this one was a CERTY BANGER!!!Absolute Wave Donny speaker line up:- Imme Ermgassen, Botivo Drinks | B corp- Andrew Salter, DIRTEA- Perry Haydn Taylor

Supermarket tuna raises a disturbing question: What's behind your canned tuna? In this episode, you uncover the hidden human cost of the global tuna industry, including the devastating story of fisherman Deby Putra Bunanda, whose health collapsed after months at sea supplying tuna for major supermarket brands. His experience reveals a deeper and darker truth about forced labor, long deployments without oversight, and the human suffering behind one of the world's most common foods. The surprising emotional insight: Bunanda returned home barely able to walk or speak after seven months at sea. Sustainable fishing sounds simple on a label, but the reality is far more complicated. We look at the environmental toll of industrial tuna fleets, from destructive fishing methods like FADs to the bycatch of sharks, turtles, and juvenile tuna. We examine why certification labels, including MSC, often fail to guarantee true sustainability or ethical labor practices. You will also hear how ISSF pushes the industry forward while still facing major limits in transparency and enforcement. Ethical seafood is possible, but only if consumers know what to look for. This episode breaks down which labels matter, why "pole-and-line" and "troll-caught" tuna are safer choices, and how certain brands perform better on transparency than others. If you've ever wondered whether your tuna is truly sustainable or if the worker who caught it was treated fairly, this episode gives you the clarity you need. Help fund a new seagrass podcast: https://www.speakupforblue.com/seagrass Join the Undertow: https://www.speakupforblue.com/jointheundertow Connect with Speak Up For Blue Website: https://bit.ly/3fOF3Wf Instagram: https://bit.ly/3rIaJSG TikTok: https://www.tiktok.com/@speakupforblue Twitter: https://bit.ly/3rHZxpc YouTube: www.speakupforblue.com/youtube    

Santiago Lastra's story is unlike any other in modern food. Raised in chaos, forged through global kitchens, and shaped by an obsessive drive to master his craft, he built KOL — one of London's most original, Michelin-starred restaurants — by combining Mexican soul with British ingredients.In this conversation, Santiago reveals how adversity, identity, discipline and extreme curiosity shaped both him and his restaurant. This episode is about far more than food — it's about reinvention, resilience, and the psychology behind elite creativity.=============ON THE MENU =============

Christchurch City Council's been selected to act as a one-stop consenting authority for large-scale supermarket developments. Finance Minister Nicola Willis says it's the latest step in the Government plan to make New Zealand attractive for new operators. She says developers previously had to navigate up to 66 different councils, processes and responses. Willis says the aim is to boost competition in a sector dominated by Foodstuffs and Woolworths by letting new entrants deal with just one authority. Business Canterbury CEO Leeann Watson told John MacDonald that the intention of having a one-stop shop regardless of the number of sites you're operating on is sound. She says that they've heard from businesses who operate across multiple sites that there's a real inconsistency across the local authorities, which can be incredibly painful to deal with. But, Watson says, whether or not this plan creates the right incentives is still yet to be seen. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Today's poddy is sponsored by Square. Square is the all-in-one restaurant tech platform designed to streamline operations and give hospitality business owners the time back to focus on growth. Square is Big In Restaurants - which is the name of its latest UK marketing campaign - offering everything you need for day-to-day service, including Square's payments, point of sale and reporting capabilities. Whether you're a single-location FSR, a multilocation QSR, a bar or a multi-concept restaurant, improve the flow of orders and find more ways to keep profit in your pocket. For more information visit 

More tariff relief is coming for groceries, EG America is partnering with Swiftly, and United Supermarkets is planning layoffs.

Is it possible to produce enough healthy food to feed the nation whilst also restoring nature? The farmer and best-selling author James Rebanks thinks it is but says there needs to be a radical change to government policy and our entire food system. He explains why he thinks farming subsidies are flawed, the unintended consequences of cheap food, and the delicate balance between food security and environmental stewardship. And from the hills of Cumbria to a remote island in Norway, he also reflects on the lessons he learnt about masculinity whilst writing his latest book, ‘The Place of Tides'. A government spokesperson said: “Farmers are stewards for our nation's land and for our food security. Farming also plays a central role in our mission to kickstart economic growth. “We understand that when farmers run profitable businesses, it's good for the whole economy. “That is why we are backing them through new technology, streamlined regulation and our nature-friendly farming schemes are helping farmers produce food for the nation.” (00:05:34) James explains his rise to farming fame (00:08:49) Why British farming is in crisis (00:16:42) Food production vs nature recovery (00:24:35) Our cheap food system (00:32:27) Supermarkets and food security (00:36:29) Restoring the balance between supermarkets and farmers (00:39:00) How can consumers help British farmers? (00:42:15) What do we do to build a better system? (00:46:00) Farming and politics (00:49:30) What it's like to be a British farmer and James' family history (00:52:43) From the farm to Oxford University (00:57:37) How a visit to a remote island in Norway led to ‘The Place of Tides' (01:05:17) Amol's reflections GET IN TOUCH * WhatsApp: 0330 123 9480 * Email: radical@bbc.co.uk Episodes of Radical with Amol Rajan are released every Thursday and you can also watch them on BBC iPlayer: https://www.bbc.co.uk/iplayer/episodes/m002f1d0/radical-with-amol-rajan Amol Rajan is a presenter of the Today programme on BBC Radio 4. He is also the host of University Challenge on BBC One. Before that, Amol was media editor at the BBC and editor at The Independent. Radical with Amol Rajan is a Today Podcast. It was made by Lewis Vickers with Anna Budd. Digital production was by Gabriel Purcell-Davis. Technical production was by Dave O'Neill. The editor is Sam Bonham. The executive producer is Owenna Griffiths.

See omnystudio.com/listener for privacy information.

Ever stepped into an elevator and wondered, what if the cable snapped? It's a surprisingly common fear — but is it justified? I'll reveal the truth about elevator safety, how often accidents really happen, and exactly what to do if the unthinkable occurred. https://www.businessinsider.com/survive-elevator-crash-fall-2015-9 Why do so many people swear by Apple, Starbucks, or Amazon? What makes certain brands almost irresistible? Behavioral science has the answer. My guest Michael Aaron Flicker — entrepreneur, founder of the Consumer Behavior Lab, and author of Hacking the Human Mind: The Behavioral Science Secrets Behind 17 of the World's Best Brands (https://amzn.to/4oepxEB) and he explains how brilliant companies use psychology and design to tap into your subconscious desires and shape your buying habits. The English language is full of stories hiding in plain sight. Did you know there are about 20 ways to pronounce the word water? Or that the word silhouette comes from the name of a despised French bureaucrat? Journalist Martha Barnette, co-host of the popular radio show A Way with Words (https://waywordradio.org/) and author of Friends with Words: Adventures in Languageland (https://amzn.to/3WBqeM5), joins me to uncover the delightful, bizarre, and surprising history behind the words we use every day. Next time you notice your grocery store has rearranged everything, that's no accident. Supermarkets often shift products on purpose to keep you wandering longer — and spending more. I'll explain the subtle psychological tricks retailers use and how you can outsmart them. https://www.businessthink.unsw.edu.au/articles/supermarket-tricks-cost-of-living PLEASE SUPPORT OUR SPONSORS! INDEED: Get a $75 sponsored job credit to get your jobs more visibility at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://Indeed.com/SOMETHING⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ right now! QUINCE: Give and get timeless holiday staples that last this season with Quince.  Go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://Quince.com/sysk⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for free shipping on your order and 365 day returns! DELL: It's time for Black Friday at Dell Technologies. Save big on PCs like the Dell 16 Plus featuring Intel® Core™ Ultra processors. Shop now at: ⁠⁠ https://Dell.com/deals ⁠⁠ NOTION: ⁠⁠⁠⁠Notion brings all your notes, docs, and projects into one connected space that just works . It's seamless, flexible, powerful, and actually fun to use! Try Notion, now with Notion Agent, at: ⁠⁠https://notion.com/something⁠⁠ PLANET VISIONARIES: In partnership with Rolex's Perpetual Planet Initiative, this… is Planet Visionaries. Listen or watch on Apple, Spotify, YouTube, or wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jun Tanaka, the renowned chef and owner of The Ninth in London, delves into his unique perspective on restaurant culture, emphasizing the importance of atmosphere, customer connection, and team cohesion over simply outstanding food. He shares memorable experiences from his time at legendary kitchens like Le Gavroche and under chefs such as Marco Pierre White, revealing how those influences shape his approach today. Discover the essence of making a restaurant transcend its menu, the value of sincere guest interactions, and how to cultivate a favorite dining spot for both patrons and the team. Whether you're a foodie, a budding restaurateur, or someone passionate about leadership and culture, Jun's reflections promise valuable takeaways. ============= ON THE MENU ============= 

New Zealand produces enough food to feed 40 million people. Some of it we consume and some some we export. But a staggering 30% of the food we make or grow goes to waste. Fruit and vegetables need to look a certain way to make it onto supermarket shelves – or they get tossed. Angus Simms and his partner Katie Jackson wanted to tackle that problem - so they started Wonky Box three years ago. This is the subscription food box full of wonky fruit and veg that's delivered to your door. Their business has grown way bigger and faster than they ever thought, but it hasn't been smooth sailing along the way. Angus joined Kerre Woodham in the latest episode of Bosses Unfiltered to share his story. LISTEN ABOVESee omnystudio.com/listener for privacy information.

New Zealand produces enough food to feed 40 million people. Some of it we consume and some some we export. But a staggering 30% of the food we make or grow goes to waste. Fruit and vegetables need to look a certain way to make it onto supermarket shelves – or they get tossed. Angus Simms and his partner Katie Jackson wanted to tackle that problem - so they started Wonky Box three years ago. This is the subscription food box full of wonky fruit and veg that's delivered to your door. Their business has grown way bigger and faster than they ever thought, but it hasn't been smooth sailing along the way. Angus joined Kerre Woodham in the latest episode of Bosses Unfiltered to share his story. LISTEN ABOVESee omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Utter joy sitting down with the G.O.A.T

Espresso is proudly powered by our sponsor, Unleashed!  1. Wait…what is Unleashed? Unleashed is inventory management software – but not the boring kind. It doesn't just track stock...it connects seamlessly with your finance tools, eCom platforms, and CRM. That means one smooth system from sales to stock to cash. We use it daily at Islands, and honestly? Total game changer.  2. Why foodie founders love it Unleashed helps you slash admin time and stay laser-focused on your margins. Know exactly where your costs are, what's selling, and how your cash flow's looking (because yes, cash is still king).  3. Trusted by the best in FMCG From Candy Kittens and Tiny Rebel to TRIP, Tarquin's Gin, Three Spirit, Minor Figures, The Turmeric Co., and Volcano Coffee - some of your favourite challenger brands are scaling with Unleashed. If they're using it, you know it's the real deal.  4. Fancy a chat? Book a quick call with the Unleashed team here  https://calendly.com/unleashed-sales-team/discovery-call-with-unleashed-hungry  5. Try it for less Get 50% off your first 3 months if you choose to subscribe. You'll wonder how you ever managed without it  https://www.unleashedsoftware.com/ ************************ Audio Snippet I also had a thought around the sponsor mention on the audio – just a small script update that could make it feel even more natural and seamless. If you're up for it, it'd just be a quick re-record on your end and apply to future episodes.  "Unleashed inventory management software are giving you the first 3 months of your subscription at 50% off. They're supply chain gurus with inventory management that links up with your eCom, accounting, and CRM. At Islands, it's helped us cut admin in half and given us real clarity on margins by keeping us on top of stock. And it's not just us. Brands like Candy Kittens, Tarquin's Gin, Minor Figures, and TRIP all use Unleashed, and I reckon you should too. So, head on over to unleashedsoftware.com to grab your 3 months half price and see what all the fuss is about.  Espresso is proudly powered by our sponsor, Unleashed!

Tips on how to shop at the supermarket for the best values and prices. What about cuts of meat, fresh seafood and produce? Kristie Milam, marketing director for Milam's Supermarkets, has some very useful advice. Jacqueline Coleman has some wine tips. .

unforgettable conversation. Chef and writer Jeremy Lee — the beloved face of Quo Vadis in Soho — takes us deep into the story of modern British cooking, creativity, and the art that connects them all. From Elizabeth David's revolutionary food writing to Fergus Henderson's nose-to-tail philosophy, Jeremy paints a vivid picture of how Britain's culinary culture transformed from postwar blandness to global influence.Along the way, he recalls his early years with Terence Conran, the visionary designer who turned dining into an art form, and shares intimate memories of icons like Anthony Bourdain, AA Gill, and Alastair Little — the “rockstar chef” who changed everything.Full of warmth, humour, and wisdom, this episode explores how food, design, and storytelling intertwine to create culture — and why the best meals are still about generosity, imperfection, and joy.If you care about British food, restaurant history, creativity, or the people who built the scene we know today — this is a must-watch. =============================================

In this week's podcast, some of Britain's biggest supermarkets are refusing to engage with a review of UK farm assurance schemes.A progress report on improving schemes like Red Tractor has struggled to gather input from Britain's big retail chains.Just three supermarkets have responded on an individual basis with the British Retail Consortium (BRC) refusing to participate.Could a breakthrough by UK scientists mean the end of classical swine fever?And we find out why the world needs more red meat.This episode of the Farmers Weekly Podcast is co-hosted by Johann Tasker, Louise Impey and Hugh Broom.Contact or follow Johann (X): @johanntaskerContact or follow Louise (X): @louisearableContact or follow (X): @sondesplacefarmFor Farmers Weekly, visit fwi.co.uk or follow @farmersweeklyTo contact the Farmers Weekly Podcast, email podcast@fwi.co.uk.In the UK, you can also text the word FARM followed by your message to 88 44 0.

DIRTEA isn't just another wellness brand selling mushroom powder. It's a behavioural-science masterclass — an experiment in habit formation, storytelling, and modern ritual.Founded by brothers Simon and Andrew Salter, DIRTEA turned ancient adaptogens into a luxury lifestyle — one that sits perfectly between neuroscience, self-optimisation, and social identity. Their rise wasn't built on ads or hype, but on behavioural insight — understanding how humans build rituals, seek belonging, and buy into meaning.===============

Espresso's are powered by our wonderful sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Book a meeting with Unleashed by just clicking here!♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

We delve into the UAE National Pavilion at the 2025 Venice Biennale, titled "Pressure Cooker" with curator Azza Aboualam. An assistant professor at the College of Arts and Creative Enterprises at Zayed University Dubai and co-founder of Holesum Studio, Aboualam explains how architecture can be a cornerstone for achieving food security, particularly in challenging climates like UAE's and the broader Gulf region. Inspired by a simple question from her mother about the origin of blueberries in the UAE, Aboualam's work explored the intersection of architectural design and food production, focusing on innovative greenhouse typologies. The "Pressure Cooker" exhibition showcases how traditional and high-tech architectural elements can be reconfigured to prolong growing seasons and expand food production within the UAE. We unpack the complexities of food security as a national priority, the economic and environmental costs of imported food, and the surprising prevalence of individual-led greenhouse projects in the UAE. We also touch upon the fascinating historical context of food in the UAE, the impact of population growth on food systems, and a unique architectural cookbook attached to the project, which frames the conversation around food and built environments. 0:00:00 The UAE's Vision For Food Security0:02:40 "Pressure Cooker": Architecture and Food Flow0:03:33 The Blueberry Revelation: Origin of the Idea0:04:38 Why Food Security Is an Architectural Problem in the UAE0:05:48 The Urgency of Food Security In The UAE0:07:08 Global Warming and Food Production Challenges0:08:08 Inside The "Pressure Cooker" UAE Pavilion at the Venice Biennale 20250:10:41 A Call to Action and Moment of Reflection0:11:55 The True Cost of Food0:12:21 Greenhouses: a Common Practice in the UAE0:14:16 The "Kit-of-Parts" Innovation0:14:42 The Adaptable Greenhouse System0:16:07 Food Production in Apartment Living0:16:44 Sparking Broader Conversations0:17:30 Individual vs. Urban Scale Food Production0:19:08 Who Is Doing Food Security Well?0:20:32 Food Infrastructure in the UAE0:21:56 Regional Knowledge Sharing0:23:02 Local Food Production and Sufficiency0:23:53 Oil Revenue's Impact on Food Security0:25:01 Pressure Cooker Recipes: An Architectural Cookbook0:26:44 Engaging With Local Farmers0:28:18 Pathway to Food Independence0:29:03 Defining Food Independence0:30:54 Supermarkets: a Changing Landscape0:32:08 Historical Food Production in the UAE0:33:11 Migration and Food Systems0:35:00 Resources for Learning About Food Security0:36:51 The Problem of Food Waste0:39:17 Packaging Waste in the F&B IndustryUpcoming event

Does small scale scamming of the supermarkets pass the pub test?See omnystudio.com/listener for privacy information.

"The food is like almost the last piece of the puzzle." So says acclaimed chef Tom Brown, who joins us to peel back the layers of London's vibrant food scene and his own culinary philosophy. From his 'Willy Wonka' creative process at The Capital, where dishes like his crab custard defy expectation, Brown reveals that true restaurant success hinges on 'setting, service, food'  a lesson from Marco Pierre White. He shares his journey from Cornwall to making Hackney home with Cornerstone where he soaked up all the sage wisdom of legend Nathan Outlaw. Tom has always been driven by the belief that "if you do something good, people will come." He finds solace in solo dining at places like Shoreditch's Navy Clubs, emphasizes the "business of happiness," ensuring guests leave feeling better than when they arrived. He delves into his obsession with oysters, learning their 'terroir' from Irish farmers, and the art of fish butchery inspired by Josh Niland. This episode is a masterclass in relentless improvement, drawing parallels between culinary reinvention and the evolution of bands like Arctic Monkeys, all while navigating the tight margins and evolving landscape of modern hospitality. =============================================

Roger McNamara is the Director of B2B Acceptance for Visa Inc. in the U.S. With over 30 years of experience in the payments industry, Roger has held leadership roles including President of Guide2Interchange and Director of Business Development at American Express.Throughout his career, he has driven major card acceptance initiatives across a wide range of industries — including Airlines, Communications, Technology, Cruise Lines, Entertainment, Freight, Government, Healthcare, Insurance, Oil & Gas, Retail, Restaurants, Supermarkets, Travel, and B2B sectors.Roger has overseen more than $300 billion in card processing sales and is recognized as an expert in Bankcard Interchange, Discount Rates, and Merchant Statement Analysis. He provides deep insights into how credit card fees are structured — and how they often differ from what merchants believe they're paying. His expertise spans payment processing systems, industry regulations, and association rules that shape the payments landscape.

Ep 232 | This week on Discover Ag, Natalie and Tara dig into viral apple-splitting techniques, controversial rodeo documentaries, farm wellness tourism, and laser fruit labeling technology --- with their usual dose of snark and sincerity. From Apple Girl Kait's viral fruit-splitting powers (spoiler: the hosts can't replicate it) to the realities of 20-year apple farming lifecycles and GMO solutions for browning, the agriculture education is real. Then they dive into Boot Barn's "Hell on Wheels" docuseries featuring bad boy bareback rider Rocker Steiner, European-style agritourism booming in America, and whether luxury farm stays help or hinder consumer understanding of production agriculture. The episode wraps with Australia's innovative laser fruit labeling technology that could eliminate 110 tons of plastic sticker waste annually, plus a heated debrief on Glyphosate Girl's attack on Luke Bryan's Bayer partnership. From terminology debates (herbicide vs. pesticide) to food stylists fuming over etched fruit, it's another week of agriculture meeting pop culture with plenty of contradictions along the way.. What We Discovered This Week

In this episode, Dr. Sheena Fraser is joined by Monica 'Mo' Wilde, an expert forager, research herbalist, and award-winning author of The Wilderness Cure. Mo discusses her remarkable year-long experiment, detailed in her 'Wildbiome Project', where she lived exclusively on wild, foraged foods to explore its effects on her gut microbiome. The conversation covers the rules of her challenge, the incredible biodiversity of her diet, which included over 300 plant species, and the significant health changes she experienced, such as effortless weight loss and shifts in key gut bacteria. Analyzing her microbiome results throughout the seasons, they explore the profound impact of a biodiverse, ancestral diet on gut health, inflammation, and overall well-being, highlighting a stark contrast to modern eating habits and underscoring the benefits of reconnecting with nature's pantry.This podcast is brought to you in collaboration with the British Society of Lifestyle Medicine.Disclaimer: The content in this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or qualified healthcare provider. Never disregard professional medical advice or delay in seeking it because of something you have heard on this podcast.

Espresso's are powered by our wonderful sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2.  Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Book a meeting with Unleashed by just clicking here!♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

This conversation with Seth Godin explores the difference between strategy and tactics, why most brands confuse the two, and how true marketing is about the product and story itself—not just promotion. Seth unpacks how systems shape behaviour, often invisibly, and how founders can break or reframe those systems to create new opportunities.The episode dives into the idea of customer traction and feedback loops—how the right audience, story, and channel can make or break a product. Seth illustrates with examples from Patagonia, Dyson, Apple, Prince Spaghetti, Tony's Chocolonely, Innocent Drinks, and Scharffen Berger Chocolate—showing how successful brands win by embedding meaning, status, and culture into their strategy, not just chasing tactics.Creativity and consistency are also central themes: Seth argues professionals “ship” every day, rather than waiting for inspiration, citing musicians and artists like Miles Davis, Rolling Stones, David Bowie, and Patti Smith. He frames origin stories as self-fulfilling—founders must choose a productive story that drives them forward.At its core, the episode is about seeing differently: spotting the hidden systems we operate in, distinguishing tactics from strategy, and building stories that compound over time. The conversation blends behavioural economics, culture change, and practical examples into a playbook for founders who want to grow brands that matter. ==============================================

Learn more about Dexter at:https://jacobsimports.comShow Notes[0:28]

It's a case of double vision that nobody can really explain. Shoppers in Napier can buy their groceries from one of two Woolworths in the central city - diagonally opposite each other, seperated only by a street. They've both only recently branded from Countdowns, but one question remains - what's the point? Reporter Jimmy Ellingham takes a look.

Vidcast:  https://www.instagram.com/p/DO6fzl7DKF3/The allergens include almonds, sesame, and certain food dyes. The affected cookies include Italian Mixed Vanilla Cookies, Italian Sesame Cookies, Vanilla Chocolate Dipped Cookies, Vanilla with Apricot Jam Cookies, Toasted Almond & Cherry Biscotti, and Vanilla Cookies with Raspberry Peach Jam.These recalled cookies were sold at Big Y stores in Connecticut and Springfield, Massachusetts; Stop and Shop stores in Connecticut; and all Nardelli's Connecticut stores with a Nardelli's label.  The other Connecticut stores include: Labonne's Supermarkets in Watertown and Prospect; Adam's Markets in Milford and Watertown; Highland Park Markets in Glastonbury, Manchester, and Farmington; Price Chopper in Newington, Bristol, and Middletown; T+K Supermarket in East Haven; Kensington Market in Kensington; Public Market of Newington; Raggozzino's in Plantsville; Lewis Farms in Southington; Durham Market in Durham; Liuzzi Gourmet Food Market in North Haven; Cappetta in West Haven; Roma Importing Market in Shelton; Walsh Market in Wolcott; Tops Market in Plantsville; The Local Gourmet in Southbury; CT Fresh Fruit and Produce in Wallingford; Wayside Market in Waterbury; Jimmy's Store in Torrington; La Molisana Sausage in Waterbury; New Fairfield Food Center Market in New Fairfield; Pat's IGA in Wolcott; Watertown Meat Center in Watertown; Tommy's Place and Market in Bristol; Cavallo's Deli and Imported Italian Food in Waterbury; and La Strega Italian Deli in Middlebury.Return these cookies to the place of purchase for a full refund. For more information, contact Gina Marie Bakery at 1-203-596-8007.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/gina-marie-bakery-waterbury-issues-recall-cookies-due-undeclared-almonds-sesame-and-food-dyes#ginamarie #cookies #allergens #almonds #sesame #foodcoloring #recall

Supermarkets and big box stores are great. But nothing beats the feeling of shopping in a bodega. These small, often family-owned convenience stores are a fixture in New York City's Latinx neighborhoods. In them, you'll find everything from milk and lottery tickets to hot foods like empanadas and chicken with yellow rice.New Jerseyan Ivette Rivera wanted to bring the spirit of bodegas to her adopted home state of Florida. So she founded Loiza Foods, a company whose signature product is a line of seasonings called Bodega Flava.The Tampa resident visited our studio on the University of South Florida campus. In this conversation, Ivette shares how she went from sleeping in her vehicle to creating a food brand that celebrates what she loves about being Puerto Rican. Here is Ivette's story from car to cocina.Related episodes:How to Have a Puerto Rican-Style Holiday Feast in Florida“Latino Orlando” Author Dr. Simone Delerme on the Rise of Florida's Hispanic Restaurants & MarketsFood Memories of Latin America

Dozens of supermarkets are having their liquor licences suspended for 48 hours after breaking the rules around alcohol sales and promotions online. 38 FreshChoice stores will each be banned from selling alcohol for two days starting this weekend. Police alcohol harm prevention officer, Inspector Ian Paulin spoke to Lisa Owen.

PBS truly offers a light in a dark world, please consider donating if you can + want!!!! "We can't have it all. The convenience we crave comes at a cost that we don't see at the check out." "We can do better but it means changing our ways.""We want things to change without wanting to have to do anything different," but that's not how it works. "People are good at reshaping the world, the hard part is reshaping ourselves."Learn more about Human Footprint: https://www.pbs.org/show/human-footprintPBS Member Stations rely on viewers like you. To support your local station, go to: http://to.pbs.org/DonateTerraSubscribe to PBS Terra so you never miss an episode! https://bit.ly/3mOfd77Resources for Resisting a Coup: https://makeyourdamnbed.medium.com/practical-guides-to-resisting-a-coup-b44571b9ad66SUPPORT Julie (and the show!): https://supporter.acast.com/make-your-damn-bedDONATE to the Palestinian Children's Relief Fund: www.pcrf.netGET AN OCCASIONAL PERSONAL EMAIL FROM ME: www.makeyourdamnbedpodcast.comTUNE IN ON INSTAGRAM FOR COOL CONTENT: www.instagram.com/mydbpodcastOR BE A REAL GEM + TUNE IN ON PATREON: www.patreon.com/MYDBpodcastOR WATCH ON YOUTUBE: www.youtube.com/juliemerica The opinions expressed by Julie Merica and Make Your Damn Bed Podcast are intended for entertainment purposes only. Make Your Damn Bed podcast is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Support this show http://supporter.acast.com/make-your-damn-bed. Hosted on Acast. See acast.com/privacy for more information.

Liam Dann does an economic deep dive into the property slump and looks at whether New Zealanders are really being ripped off in supermarkets.

Bob takes on a proposal for New York City to run its own grocery stores, dismantling the historical myths, economic fallacies, and rhetorical tricks behind the idea. From Flint's water crisis to “food deserts,” he explains why government control will create shortages, low-quality food, and wasted resources.The Jacobin Article, "Municipal Grocery Stores Are Sensible and Obvious": Mises.org/HAP512aThe Mises Institute is giving away 100,000 copies of Murray Rothbard's, What Has Government Done to Our Money? Get your free copy at Mises.org/HAPodFree