Taste Radio

On a BevNET Live stage several years ago, former vitaminwater CMO, beverage investor and current “Shark Tank'' judge Rohan Oza remarked that “everything is niche, until it’s not.” It’s an adage that one could certainly apply to Skrewball Whiskey, a peanut butter-flavored whiskey brand that has experienced one of the one of the fastest market rollouts in the history of the spirits industry. Launched in 2018 by married couple Brittany and Steven Yeng, Skrewball was inspired by a popular peanut butter shot that was on the menu at Steven’s restaurant in San Diego. While flavored whiskies have become an established segment within the overall whiskey category, few believed that Skrewball would be anything more than a novelty concept. It’s safe to say that the naysayers were wrong. Skrewball has grown at an astonishing rate, selling over one million cases within three years of its debut. The brand is available in all 50 states along with Canada and the Caribbean and sold at major retailers, liquor stores and restaurants. In an interview featured in this episode, Brittany, who earned her master’s in chemistry before becoming an attorney and eventually the owner of a spirits brand, spoke about the development of Skrewball, why an “against the grain” approach has worked for the company, what she learned about trust and aligning with people acting in their best interests and why a gut check is a key factor in every decision. She also explained how a poor review of the brand early on was a blessing in disguise, how she and Steven won over a key distribution partner and her position that she’s not selling peanut butter whiskey. Show notes: 0:46: Brittany Yeng, Co-Founder, Skrewball Whiskey – Taste Radio editor Ray Latif spoke with Yeng about Skrewball’s partnership with the NFL’s Buffalo Bills, why a desire to build something with her husband and align their work schedules were important factors in launching the brand, their faith that the company could succeed and the emotional conversation she had with her father about leaving her career in law. She also discussed the impact of her husband’s perspective as a restaurant owner and her experience in navigating the nuances of the hospitality industry, why misjudging people was both problematic and helpful and how Skrewball landed its first distilling partner. Later, she explained why identifying a retail buyer’s personal motivations is critical to the pitch, the importance of sharing the brand’s origin story, the art (and not science) of asking questions, the conundrum of bad people who have good advice and good people with bad advice, the company’s straightforward pricing strategy, why naming the brand was the hardest part of the brand’s development and how she views ‘me too’ products. Brands in this episode: Skrewball Whiskey

Taste Radio’s hosts reflected on upcoming cultural events and the excitement surrounding NOSH Live and BevNET Live Summer 2022 in New York City. They also riffed on several new and innovative products, including crunchy mushroom chips, gut-health drinks made with upcycled whey, a soda-inspired line of kids’ beverages and cigarette-styled snacks made for “invisible friends.” Show notes: 0:40: Tom Cruise + An Aperitivo = Perfect. Plus, Squares, Severed Heads and Stars. – John is irritated, so Jacqui suggested an eject button, while Ray is pumped about a certain sequel and bitter cocktails. After debating the value of novelty holidays, the hosts also discussed entrepreneurs and executives from high-profile brands, including Mid-Day Squares and Liquid Death, that will be on stage at NOSH Live and BevNET Live in NYC, why it’s fine to pair these ‘delics with kids’ drinks, what a super-premium coffee and tea brand has to do a ‘90’s hip-hop group and the value of striking packaging and craftsmanship. Brands in this episode: ITALICUS Rosolio di Bergamotto, Select Aperitivo, Amaro Montenegro, Campari, Mid-Day Squares, Partake Foods, Sweet Loren’s, Saffron Road, Everything Legendary, Ithaca Hummus, Magic Spoon, Liquid Death, Orgain, Ocean Spray, Harmless Harvest, Uncle Matt’s, Culture Pop, Poppi, Popadelics, Starryside, Mr. Raspy, Chatty Matcha, Onyx Coffee Lab, Pricklee, Super Frau, Aura Bora, Stella Falone

How do you extend a restaurant empire into pantries across America? If you’re David Chang, you hire Zoe Feldman. Often regarded as one of the most influential chefs and restaurateurs of the past two decades, Chang is the founder of Momofuku, a global restaurant group that is credited by The New York Times as leading “the rise of contemporary Asian-American cuisine.” In October 2020, Momofuku launched a consumer brand of restaurant-grade pantry essentials, including noodles, seasoned salts, crunchy chili oil and bottled sauces, that are designed for at-home chefs and enthusiasts of Momofuku’s acclaimed restaurants.    At the helm of the consumer division is Zoe Feldman, a former Chobani and Pepsico executive who led new ventures strategy for both companies and is known for her advocacy of underrepresented entrepreneurs in the food and beverage industries. Feldman joined Momofuku in October 2021, and over the past seven months she has overseen a dramatic acceleration in direct-to-consumer and retail sales. According to Feldman, the company is re-forecasting growth every three weeks. Remarkably, the brand’s ascendance has come with little investment in marketing. While a majority of the products are sold via the company’s website, the brand is rapidly making inroads at retailers including Whole Foods, Amazon, Central Market and Target. In an interview featured in this episode, Feldman spoke about the development of and vision for Momofuku Goods, the impact of Chang’s media presence on awareness and trial, why she can’t hit the brakes on growth – even if she wanted to – and the reason she only hires “Swiss Army knives.” She also discussed the brand’s role in the evolution of the ethnic aisle and why she focused on the fundamentals of building a good business.   Show notes: 0:46: Zoe Feldman, GM of Consumer, Momofuku – Feldman and Taste Radio editor Ray Latif chatted about her master’s degree in public health in the context of the pandemic before discussing previous her work experience and decision to leave Chobani and join Momofuku, expounding on the consumer brand’s blistering start and the challenges of working with Generation Z. She also explained why she maintains an “open book, open door” policy, her emphasis on building contingencies into the company’s operational strategy, why it’s okay for leaders to cry, what it means to build a business “the right way” and how reputation is a critical asset in the food and beverage industries. Later, she spoke about why relationships have been key to managing the supply chain crisis, balancing short-term and long-term planning, what Momofuku has learned about and from its consumers in terms of trial and innovation, why she compares gradual changes in the availability and acceptance of ethnic food brands to that of the natural and organic ones and why her love and passion for Momofuku drives her every day. Brands in this episode: Momofuku, Chobani, Spindrift, Maya Kaimal, Fila Manila, Guinness

When Bridget Connelly started Luna Bay Booch in 2018, the hard kombucha category consisted of a handful of brands, most of which were positioned as alternatives to craft beer and focused on distribution in Southern California. A former social media strategist for Lululemon, Connelly took a different tack.  She swathed Luna Bay with an ethereal vibe and incorporated design elements that highlighted its premium ingredients, better-for-you attributes and proprietary blend of Yerba Mate tea and seasonal fruits and herbs. Without any prior beverage alcohol industry experience, Bridget laid down roots in Chicago and focused on building a retail presence in the Midwest.   While the hard kombucha category is now represented by dozens of brands, Luna Bay’s differentiated look and distribution strategy has supported the brand’s expansion into retail stores nationwide, including those of Target, Marianos, Trader Joe’s and Jewel-Osco. In an interview featured in this episode, Connelly spoke about her inspiration for Luna Bay and the origins of its name, why brand story was a key asset when meeting with retail buyers, how the pandemic influenced consumer awareness and interest, why investment in the category is a two-sided story and why she credits mentors as critical to the brand’s development. Show notes: 0:49: Interview: Bridget Connelly, Co-Founder/CEO, Luna Bay Booch – Connelly and Taste Radio editor Ray Latif riffed on the entrepreneur’s love of surfing, reflected on their first meeting in 2019 and the brand’s origins in San Diego. She also addressed a writer’s description of Luna Bay as a “a hippie-ish alcohol brand,” the brand’s hierarchy of values and how it is depicted on the packaging and explained growing retailer interest in hard kombucha. Later, she discussed the continued lack of investment in female-led brands and why asking for specific help is important when working with mentors. Brands in this episode: Luna Bay Booch, Flying Embers, Juneshine, SkinnyDipped

Jimmy Butler’s prowess on the basketball court earned him the nickname “Jimmy Buckets.” As he becomes more well known in the coffee industry, perhaps “Jimmy Barista'' will be just as fitting. A perennial NBA All-Star, Butler revealed himself as a coffee aficionado in 2020 when the league concluded its season in a “bubble” at the Disney World resort in Orlando. He stocked his hotel room with coffee equipment and began making and selling lattes, cortados, espressos and a variety of other coffee drinks to fellow NBA players and staff. But after the season concluded, it quickly became apparent that coffee wasn’t just a passing interest for the Texas-born small forward. Over the following months, Butler laid the groundwork for a premium brand that could introduce high quality coffee to mainstream consumers. The result was BIGFACE, Butler’s all-purpose brand which  sells coffee beans, branded apparel and other merchandise on its website. Since launching in October 2021, BIGFACE has launched four pop-up stores, including one at the 2022 Miami Open tennis tournament where the company served coffee to players at VIP areas throughout the venue. In an interview featured in this episode, Butler spoke about how he views his foray into the coffee business as a reflection of his competitive personality, the experiential impact of coffee, how the pillars of BIGFACE are based on his personal values and his ultimate goals for the brand.   The episode also features the latest edition of The Maxi Minutes, featuring Maxine Kozler Koven, the co-managing director of Los Angeles-based investment firm LDR Ventures who advises entrepreneurs on how to speak to potential investors about their vision and exit strategy. Show notes: 0:57: Jimmy Butler, Founder, BIGFACE Coffee – Butler sat down with BevNET managing editor Martin Caballero sat down with Butler at the 2022 Speciality Coffee Expo where the NBA star spoke about his cover story in “Barista” magazine, his experience at the annual trade show and his belief that coffee stimulates thoughtful conversations and spurs new relationships. He also discussed why coffee culture is increasingly popular among NBA players, BIGFACE’s presence at the 2022 Miami Open, how he’s educating himself about coffee preparation and the business of selling coffee. Later, he explained why BIGFACE is akin to a family or fan base, his vision for its development as a lifestyle brand, how he manages the company’s growth while maintaining his focus on basketball court and why he loves visiting new cafes when traveling to cities for road games.  17:37: Maxine Kozler Koven, Co-Managing Director, LDR Ventures – Koven spoke about the importance of a first interaction, offered recommendations on how to build an effective professional network and explained why founders need to be realistic and thoughtful about their exit strategies when pitching to investors. Brands in this episode: BIGFACE

Paul Voge, the co-founder and CEO of artisanal sparkling water brand Aura Bora, wasn’t too worried about his first large scale production run.  Aura Bora, which markets zero-calorie sparkling waters infused with herbs and botanicals, was born out of Voge’s belief that an opportunity existed for an artisanal option within the carbonated water category. If, however, the brand failed to get off the ground, Voge, a prolific sparkling water consumer himself, was comfortable with the idea of having a personal stash of 35,000 cans to drink over the next few decades.  Thankfully, Aura Bora has resonated among category consumers, and over the past two years the Colorado-based company has expanded beyond its original focus on the natural channel and ecommerce and into conventional retail stores. Its drinks are now available at 3,000 locations, including nationally at Sprouts, and are also sold at 7-Eleven and Raley’s along with Harris Teeter and United Supermarket, chains operated by Kroger and Albertsons, respectively. In an interview featured in this episode, Voge, who co-founded Aura Bora with his wife Maddie,  explained how he attempted to differentiate the brand from other sparkling water brands in name, package design and formulation, why he was inspired by artisanal food brands, the clever way he landed a meeting with a Whole Foods buyer; and how his pricing strategy was ahead of the curve for premium sparkling water. He also discussed his tension-filled, yet ultimately successful, experience on “Shark Tank,” why investors were at ease with an evolution of Aura Bora’s retail strategy, why acquiring sales data has been critical to the brand’s development and how he’s attracted industry veterans for key roles.  Show notes: 0:46: Paul Voge, Co-Founder/CEO, Aura Bora – Voge and Taste Radio editor Ray Latif riffed on the entrepreneur’s cap collection and experience at Expo West 2022, hand-canning Aura Bora’s first products and the impact of launching the brand a couple months before the onset of the pandemic in the U.S. He also spoke about what attracted retail buyers to the brand, what he and Maddie wanted to convey in the label and package design, the thoughtful approach to naming the brand and how functional beverages factored into Aura Bora’s pricing strategy. Later, Voge explained why Aura Bora is attempting to “own” a subset of sparkling water, how he indirectly met Whole Foods buyer, utilizing data and information from online sales to support innovation, R&D and marketing and his wild ride on “Shark Tank.” Voge also discussed why buying SPINS data has been a valuable investment, why the hire of a sales director made him realize that “he was driving without glasses,” and why, despite the many uncertainties of running a beverage company, it’s important to have a plan.  Brands in this episode: Aura Bora, Sanzo, LaCroix, Polar Seltzer, Poland Spring, Jeni’s, Van Leeuwen, Salt & Straw, Kettle Chips, RxBar, Waterloo, Topo Chico, JoJo's Creamery, Hoplark, Liquid Death, KIND Snacks, Pipcorn, Genius Juice, Harmless Harvest, Voss, Super Coffee, GT’s Kombucha

Acclaimed chef Spike Mendelsohn first made his name as a contestant in the cooking competition TV series “Top Chef” before establishing himself as a well-known restaurateur and television personality. As he becomes increasingly immersed in the emerging world of NFTs, however, he may end up being just as recognized as the co-creator of CHFTY Pizza, an online community that connects chefs with foodies and fans. Launched earlier this year, CHFTY Pizza was developed in partnership with Tom Colicchio, the longtime "Top Chef" host and founder of restaurant group Crafted Hospitality. In March, CHFTY sold its first collection of NFTs, which Mendelsohn described as avatars of “a ‘foolish’ pizza slice.” The sale raised over $500,000 and established a funding base for CHFTY, whose stated mission is to “bridge the hole between the food-and-beverage neighborhood and web3.”  In an interview featured in this episode, Mendelsohn, who is also co-founder of better-for-you fast food chain PLNT Burger and sustainable snack brand Eat The Change, described himself as an advocate for chefs and restaurateurs and urged the importance of being ahead of the curve on NFTs and Web3. “[Web3] is no different, to me, than being in the kitchen at a young age,” Mendelsohn said. And my best advice is to keep your eyes wide open and ask as many questions as you can. And that’s how you learn.” Our conversation with Mendelsohn chronicled his early years as a professional chef, how he leveraged his “Top Chef” fame to build a collection of restaurants in Washington D.C. and the development of PLNT Burger, which he launched with Honest Tea co-founder Seth Goldman. He also discussed the creation and mission of Eat The Change, which he also co-founded with Goldman, and the challenges associated with starting a packaged food brand. Mendelsohn also spoke about how the pandemic sparked his interest in cryptocurrency and the idea for CHFTY PIzza, his thoughtful strategy for amassing interest in the adopters of the project and what he views as the ultimate goals for CHFTY. Show notes: 0:49: Spike Mendelsohn, Co-Founder, PLNT Burger, Eat The Change & CHFTY Pizzas – Mendelsohn’s expansive interview with BevNET founder/CEO John Craven began with the chef’s family history in the restaurant industry and his work as a classically trained chef, his shock at the rigorous pace and schedule for “Top Chef” and how he worked with his sister to capitalize his fame from the show. Later, he discussed the origins of PLNT Burger and how the chain expanded from its first location as a kiosk in Whole Foods to nine stores during the pandemic, how the concept of Eat The Change was born and why working with co-manufacturers was surprising to him. Mendelsohn also discussed his early experience as a cryptocurrency investor, the impact that Atari had on how he perceived the metaverse and NFTs, getting Colicchio on board for CHFTY Pizza, how he has learned from missteps and how collaborations and an emphasis on building micro-communities has helped build a foundation for the project. Brands in this episode: PLNT Burger, Eat The Change

In this episode, Taste Radio’s hosts discussed notable brands and products exhibited at the 2022 Specialty Coffee Association Expo, reflecting on how some cannabis-based drinks are finding favor as evening libations and riffed upon several striking snacks and beverages. The show also continues our spotlight on health-centric private equity firm Manna Tree Partners in an interview with managing director Pam Shepherd. Show notes: 0:56: Early Candidates For Products Of The Year? For FFUPs Sake, We’re Heading Back To NYC. — Ray, Jacqui and BevNET managing editor Martin Caballero chatted about their respective Easter weekends, the best ballparks for grub and suds and why this summer’s BevNET Live and NOSH Live events will be as memorable and impactful as ever. They also highlighted impressive botanical-infused teas and plant-based milks sampled at the 2022 coffee expo, why THC-based beverages might end up sharing space in your liquor cabinet and discussed innovative takes on salty snacks, sparkling beverages, pizza -- or taco? -- bites, protein bars and more. 35:24: Interview: Pam Shepherd, Managing Director, Manna Tree Partners  – Earlier this week, we published an episode of Taste Radio that featured conversations with three co-founders of the Vail-based  private equity firm and their counterparts in portfolio companies. In this interview, Shepherd discussed trends she viewed at Expo West 2022, how she evaluates the financial health of consumer brands, supporting companies amid supply chain pressures and potential future investment targets. Brands in this episode: Rishi Tea, Volcanica Coffee, NuMilk, Hope & Sesame, Hella Cocktail Co., Oatly, Artet, Lift, FFUPs, Impossible Foods, Utz, Grillo’s Pickles, Good Health, Mina, Hoplark, Ruby Hibiscus, Crisp & Crude, Super Pop Snacks, Snow Days 

Investors often say that they evaluate a company’s potential based on business fundamentals, such as gross margin, retail velocity and brand awareness. As much as anything, however, personal alignment with entrepreneurs in terms of character, vision and demeanor is core to the investment philosophy of Manna Tree Partners.  A private equity firm whose stated mission is “to invest in the future of human health,” Manna Tree holds stakes in 11 companies, several of which were represented at its inaugural Global Health Forum in March, which focused on the future of longevity through food and nutrition.  During the conference, we sat down with Manna Tree’s three co-founders and three portfolio company entrepreneurs to examine the origins and development of their relationships. The conversations revealed how their personal friendship established a baseline for trust and helped create positive outcomes for each of the companies. The conversations paired Manna Tree CEO Ellie Rubenstein with Dana Ehrlich, the founder and CEO of leading grass-fed beef company Verde Farms; Manna Tree CIO Ross Iverson with Daina Trout, the co-founder and chief mission officer of gut-health-centric beverage brand Health-Ade; and the firm’s president Brent Drever with Viraj Puri, the co-founder and CEO of indoor greenhouse pioneer Gotham Greens. Show notes: 2:27: Ellie Rubenstein, CEO, Manna Tree Partners and Dana Ehrlich, Founder/CEO, Verde Farms – Rubenstein discussed the focus of Manna Tree’s Global Health Forum and why it was hosted in Vail, Colorado, Ehrlich spoke about the origins of Verde Farms and his personal connection to grass-fed beef and both spoke about how an initial meeting made it apparent that Manna Tree was the right partner for the company, which had previously spurned outside investment. They also discussed how the private equity firm helped Verde establish a dedicated board of directors and management team and how Rubenstein evaluated Verde as a category leader that could help deliver on Manna Tree’s overarching mission. 27:28: Daina Trout, Co-Founder/Chief Mission Officer, Health-Ade and Ross Iverson, CIO, Manna Tree Partners – After noting that the interview marked Trout’s third appearance on Taste Radio and Iverson’s second (yet, first IRL), the Health-Ade co-founder spoke about the shift in her day-to-day role, while Manna Tree’s CIO explained why he’s happier with the company’s expanded vision following the firm’s investment in August 2021. Trout explained how she and Health-Ade’s leadership team identified Manna Tree as a potential investor and why she described the relationship as “a special connection,” why Trout is confident that Manna Tree will help maintain the integrity and quality of Health-Ade products and how Iverson evaluates the growing opportunities for better-for-you sparkling beverages and kombucha. 53:09: Brent Drever, President, Manna Tree Partners and Viraj Puri, Co-Founder/CEO, Gotham Greens – Drever spoke about the speakers and panels at Manna Tree’s Global Health Forum before Puri expounded upon Gotham Greens’ recent announcement that the company would be doubling its indoor greenhouse capacity. The investor then discussed Manna Tree’s investment in Gotham Greens, beginning with the firm’s evaluation of the indoor greenhouse industry and why he was impressed by the company’s brand, unit economics and vision for expansion. They also shared how they built a relationship during the first four months of the pandemic beginning with a face-to-face meeting in Chicago that was instrumental in establishing a foundation for their relationship. Puri explained why he was impressed by Manna Tree’s “rigorous” due diligence process and global network, how Drever assessed Gotham Greens’ potential for international expansion, how both consider technology and sustainability as part of the company’s growth strategy, and the flexibility of its exit strategy. Brands in this episode: Verde Farms, Vital Farms, Johnsonville, Health-Ade, Gotham Greens, The New Primal

Clearly, “if it ain’t broke, don’t fix it,” is an adage that doesn’t apply to TCHO Chocolate.  Launched in 2005, the Berkeley, Calif.-based company has been at the forefront of chocolate innovation by emphasizing sustainable and ethical sourcing as a key metric of quality. Over the years, TCHO has developed a cachet that is rare among consumer brands, winning awards for its commitment to sourcing standards, flavors and package design.  Given its standing and success, why did the company recently introduce massive changes in the formulation and branding of its chocolate? For TCHO’s chief chocolate maker Brad Kintzer, it all goes back to the company’s overarching mission of supporting its sourcing partners and making better chocolate. In an interview featured in this episode, Kintzer spoke about TCHO’s evolution as a company and brand, having committed to using plant-based ingredients for all of its chocolate and overhauled its familiar packaging in December. He also discussed his role in the development of TCHO as leading brand of premium chocolate, how the company defines “better” when evaluating progress, why he is inspired by and has a deep admiration for winemaking and how the company assessed the right timing for unveiling its new look. Show notes: 0:48: Brad Kintzer, Chief Chocolate Maker, TCHO – Kintzer and Taste Radio editor Ray Latif riffed on the former’s shrouded social media presence, particularly on Instagram, the origins of TCHO and how the company incorporates technology into sourcing and production. Kintzer also discussed how cutting his teeth in the maple syrup business led to an interest in cacao and eventually chocolate, what he learned from his time working at The Hershey Company and what the history of wine has taught him about how to make better chocolate. Later, he explained why constant improvement and learning is critical for the company’s future, the multi-year process of reformulating TCHO’s products, the consumer research that was – and wasn’t – applied to the new branding and why TCHO is always striving to be an excellent brand, if not a big one. Brands in this episode: TCHO, Scharffen Berger, Hershey’s