Taste Radio

There are parts of our interview with Errol Schweizer that might make a few listeners uncomfortable. He knows this, and he’s fine with it. To confront issues of systemic racism, labor inequality and cannabis reform and how they are affecting the food and beverage industry, Schweizer, a veteran food industry insider, trendsetter and entrepreneur, believes that people will need to hear some unsettling stories and statistics. As disconcerting as they are, his goal is to motivate action and change, which is one of the primary reasons that Schweizer co-founded “The Checkout,” a podcast that spotlights diverse voices and stories from across the industry and discusses solutions to create a more just, equitable and resilient food system. Schweizer draws upon his 25-plus year career in the food industry, which includes a decade as the vice president of grocery for Whole Foods where he brought dozens of innovative and disruptive brands to market. Within his role, he helped expand availability of Non-GMO and organic products, advanced fair labor standards and championed the benefits of sustainable agriculture. Since leaving Whole Foods in 2016, he’s been an active advisor to and director of food companies and retailers, including Good Catch, Fairway Market and Good Eggs. He is also a passionate advocate for the legalization and safe use of cannabis, and sits on the board of dispensary chain MedMen and is a co-founder of cannabis-infused beverage brand mood33. As part of our interview, Schweizer spoke about how he evaluates opportunities to align with food and beverage companies, why he once received death threats at Whole Foods for expanding access to a food category and his belief that entrepreneurs behind cannabis-based CPG brands should understand the direct association between the war on drugs, systemic racism and their products. He also explained why he advocates for a $20 minimum wage, the importance of unions in protecting workers, particularly during the pandemic, and how his values and belief system are incorporated into his role as a host for “The Checkout.” Show notes:  0:39: Interview: Errol Schweizer, Co-Founder/Host, “The Checkout” -- Schweizer spoke with Taste Radio editor Ray Latif about what he misses most about “normal life,” how the pandemic has led to new and  positive forms of interconnectivity, why he credits hard work and luck to landing a top role at Whole Foods and the “filters” that dictate his decision to partner with a company or organization. He also discussed why investors of cannabis-based brands must acknowledge and address the impact of the war on drugs on Black Americans and why he advocates for hazard pay and a livable wage for low-wage workers. Later, he spoke about the inspiration behind “The Checkout” and its target audience, how he’s  curating content for the podcast and how he teaches his values to his children. Brands in this episode: Silk, Vital Farms, Beyond Meat, Califia Farms, Siggi’s, Suja, Saffron Road, mood33, Good Eggs, Good Catch, Goodfish, NuttZo

When asked about the reasons why Constellation Brands made a minority investment in his company, Black Button Distilling founder and CEO Jason Barrett specifically noted that the spirits conglomerate was motivated by “the systems [we were] building.” Based in Rochester, N.Y., Black Button launched in 2012 and describes itself as the city’s first grain-to-glass craft distillery to open since Prohibition. Barrett, who founded Black Buttonwhen he was 24 years old, has since developed the business, which is known for its bourbon, gin and bourbon cream, into one of the most respected small-batch spirits producer in the U.S.  Sales have doubled or tripled annually since its launch, and while the pandemic has impacted growth plans for 2020, Black Button has nevertheless persevered, the result of a foundation built on cautious spending and a thoughtful distribution strategy that has deep roots in New York State.  In an interview included in this episode, Barrett spoke about his foray into craft spirits, how a stint in small business consulting impacted his vision for the company, why he didn’t seek outside capital to launch Black Button and why he credits an effective systems management strategy as the key reason that Constellation invested in the distillery. Show notes:  0:34: Try The Boulevadieavery. Plus, Why Are Beer Companies Making Soda And Soda Companies Making Hard Seltzer? -- The episode’s hosts discussed BevNET & NOSH’s upcoming Supercharge D2C event and a recently announced panel for the event, why BevNET staff reporter Brad Avery wants a call from The Food Network, the evolution of Molson Coors into a “total beverage company,” Fuze and Core  Hydration founder Lance Collins’ latest success story and why you should sample a certain Belgian chocolate spread. 16:31 Interview: Jason Barrett, Founder/CEO, Black Button Distilling -- Barrett sat down with Taste Radio editor Ray Latif and spoke about becoming a new dad, how homebrewing paved the way to his passion for distilling and how his degree in political science and experience as a tax advisor have supported him as an entrepreneur. He also discussed why he credits growing up with parents who discussed business at the dinner table and how their laissez-faire approach to child-rearing was impactful as he matured into an adult, the significant upfront costs associated with opening a distillery and why he bootstrapped the company’s launch. Later, he explained why creating and maintaining relationships with executives from Constellation Brands since the early days of Black Button was instrumental in the company’s partnership with the conglomerate and why scrutinizing every cost and prudent spending have been critical components of its growth strategy. Brands in this episode: Hoplark Hop Tea, Catalina Crunch, Huzzah!, Golden Wing, ZENWTR, Core Hydration, Topo Chico, FICKS, Lekkco, Omni Beverage

Josh Cellars founder Joseph Carr describes entrepreneurship as walking the fine line between courage and stupidity. Although he admits to being more on the latter site, given the massive success of the wine brand it’s hard to argue that he hasn’t been on the right side. He’ll also admit, however, that he had to work harder than anyone to get his company to where it is today. Over the past decade Josh Cellars, which Carr launched in 2009 and named as a tribute to his father, has grown to become the number one premium wine brand in the U.S. and is projected to sell four million cases by the end of 2020. While Deutsch Family Wine & Spirits acquired the brand in 2012, Carr has continued to represent Josh Cellars as its founder and steward, along with that of sister company Joseph Carr Wines, a producer of handcrafted European-inspired wines. In an interview included in this episode, Carr spoke about how diligence and self-education were critical in turning his passion into a career and why he left a lucrative, cushy job to launch his own company. He also explained his definition of hard work and how Josh Cellars has articulated a positioning that is both premium and accessible. Show notes:  0:39: Interview: Joseph Carr, Founder, Josh Cellars & Joseph Carr Wines -- Carr spoke with Taste Radio editor Ray Latif about growing up as the son of a lumberjack and how hitchhiking across the country led him to California and the porchside tasting that sparked his passion for wine. He also spoke about why making a “personal commitment” to a career meant becoming fluent in wine and finance, how he quickly rose in the ranks to become the jetsetting president of an Australian wine company and how the events of 9/11 led to his decision to start his own company. Carr also discussed the critical role his late wife played in launching and developing Josh Cellars, why he pursued the negociant model of selling wine and why he urged entrepreneurs not to cash in their 401Ks. Later, he spoke about selling the first 1,000 cases of his wine out of the back of his trunk, how sales at a supermarket in New Hampshire was the first indication that Josh could be a big wine brand and how he won over industry influencers and gatekeepers. Brands in this episode: Josh Cellars, Joseph Carr Wines

How does the entrepreneur of an upstart food brand gain over 20,000 followers on LinkedIn in less than 18 months? In a word: positivity. Mark Samuel is the founder and CEO of IWON Organics, a brand of protein-infused snacks, that include puffs and crispy sticks. A serial entrepreneur, Samuel founded several businesses in the fitness and finance industries prior to launching IWON in 2016. The brand is sold in nearly 5,000 locations nationwide, including at Kroger, Safeway, Sprouts and Whole Foods stores. Company revenue grew by 300% from 2018 to 2019 and while the pandemic has impacted growth in 2020, IWON has continued to expand its retail and distribution footprint over the past year.  Samuel has chronicled the company’s wins, losses, opportunities and challenges via LinkedIn, where he has amassed over 20,000 followers. Through his upbeat and motivational posts, Samuel has become an influential voice within the food and beverage community and, in the process, expanded awareness of IWON to industry gatekeepers and amplified its message as a differentiated brand within a crowded protein snack space.  In an interview included in this episode, Samuel spoke about his experience building IWON, what he defines as the brand’s “why” and how he effectively engages with his followers on LinkedIn. He also explained how he incorporates both confidence and vulnerability into his social content and why patience is a virtue, especially after hearing the word “no.”  Show notes:  0:35: Supercharge Your Life, Then Chill -- The episode’s hosts discussed BevNET/NOSH’s upcoming Supercharge D2C event, which is taking place on Sept. 29 and will help entrepreneurs and executives develop, refine and energize their approach to the direct to consumer channel. They also congratulated Ted Fleming and his team at non-alcoholic beer company Partake Brewing which raised $4 million in a Series A led by CircleUp, PepsiCo’s launch of relaxation drink brand Driftwell and how it fits into an emerging set of “Relaxation 2.0” beverages and also shared valuable updates to our Brand Spotlight platform. 15:21 Interview: Mark Samuel, Founder & CEO, IWON Organics -- Taste Radio editor Ray Latif sat down with Samuel who spoke about managing home, work and family life, including the challenges of raising children as a single parent and Zoom learning. Samuel also discussed how his experience working at a hotel enhanced his salesmanship, the influences that shaped his decision to start a food company and the steepest part of the learning curve in launching a packaged brand. Later, he explained why a commitment to consistent and useful content helped him build his LinkedIn following, why he doesn’t shy away from stories about failure in his feed and why posts about mental health and reducing alcohol consumption have been among his most popular. Brands in this episode: Partake Brewing, Driftwell, Dream Water, Recess, Brew Dr. Kombucha, Moment, Droplet, Kokomio, Vive Organic, Sunscoop, Granny Squibb, Karma Water

CJ Rapp knows a thing or two about being ahead of the curve. A beverage industry veteran who launched his first brand in 1985, Rapp has created several disruptive drink concepts that, while possibly slightly too novel for their time, were predecessors to mainstay categories today. That list includes Jolt Cola, a highly caffeinated soda brand that became a cult hit among software coders and third-shift workers and was a forerunner to the energy drink category. While Jolt, along with some  of Rapp’s other inventions like DNA, an alcohol-spiked spring water, have been discontinued, his latest project, Karma Water, is thriving. Launched in 2011, Karma is a brand of immune-boosting wellness beverages that feature a patented push cap which keeps flavor and functional ingredients separate from the liquid until the point of consumption. Although Karma Water was not the first of its kind, Rapp has drawn upon his decades of experience to build a brand that has outlasted similarly positioned and better capitalized competitors, developed a broad retail footprint and landed a key strategic partner in beverage alcohol giant Constellation Brands.  In an interview included in this episode, Rapp spoke about cutting his teeth in the industry and how lessons learned from his days building Jolt have supported the development of Karma, including the critical importance of distribution partners. He also explained why he defines himself as a “marketer,” and what he believes to be the guiding path for any entrepreneur. Show notes:  0:41: Interview: CJ Rapp, Founder & CEO, Karma Water -- Taste Radio editor Ray Latif opened the conversation with Rapp with a discussion about the entrepreneur’s background growing up in upstate New York and how his exposure to the beverage industry at a young age drove his interest in brand building. Rapp also spoke about how Jolt Cola was conceived, the innovative distribution strategy that paved the way for other independent drink brands and the key lesson learned from launching several ahead-of-their-time beverages. Later, Rapp discussed how Karma was influenced by the success of Vitaminwater and how the company sought to create a more efficacious beverage than existing functional products, as well as its measured approach to growth and raising capital, why consumer education has been a consistent challenge and how he attempts to find a balance between work and family life. Brands in this episode: Karma Water, Jolt Cola, Red Bull, Corona Extra, Vitaminwater

In this episode, we sat down with Dave Colina, the founder and CEO of O2, a brand of natural sports recovery drinks formulated with oxygenated water and electrolytes. Launched in 2014, O2 took a patient growth strategy during its first few years on the market. In recent months, however, O2 has generated record revenue via direct-to-consumer sales along with those at retail partners, including Kroger, Sprouts and Publix. Those sales have helped fuel the brand’s philanthropic initiative to donate 50% of profits to independent gym owners affected by COVID-19. As part of our conversation, Colina explained how O2’s strategic decisions over the past five years have helped the company to meet the challenges and opportunities of the last five months, including how he overcame formulation issues while continuing to incubate the brand and why he was adamant in his support of gym owners despite a steep cut into the brand’s profits. He also explained why he is supremely confident in the ability of his team to plan and execute during unpredictable times and why he believes that entrepreneurship is as much about personal growth as building a successful brand. Show notes:  0:41: We Get A Closeup On Coffee, Co-Ops And Cookie Dough -- The hosts opened the episode with a note about a new mailing address for BevNET HQ -- 65 Chapel St. Newton, MA 02458 -- and discuss the inaugural episodes of our new Category Closeup and Product Showcase video series, which focused on ready-to-drink coffee. They also discussed notable brands they encountered over Labor Day weekend, and how brands attempt to strike a balance between healthy, tasty and approachable. 18:23: Interview: Dave Colina, Founder/CEO, O2 -- Colina spoke with Taste Radio editor Ray Latif about why he left a promising career in the corporate world to become a beverage entrepreneur, why he partnered with a physician to develop the brand and how the first the first batch of O2 was made in a fish tank. He also discussed how the company’s motto of “Honesty, Humility, Hustle” has guided the team throughout prior to and during the pandemic, why he has never questioned his decision to launch O2 and why the company has been so successful in converting consumer trial into repeat purchases. Brands in this episode: O2, Montauk Tea, Vitaminwater, Vita Coco, Essentia Water, Bitter Love, Sir Kensignton’s, Hella Cocktail, Moxie, Pure Batch, Sunscoop, Peatos, Cheetos

A few months before launching Stacy’s Pita Chips, co-founder Stacy Madison was struggling to find quarters to pay for her laundry. That became less of an issue a few years later, when she sold her company to PepsiCo for a reported $250 million.  A social worker by training, Stacy founded Stacy’s Pita Chips with ex-husband Marc Andrus in 1997. By the time the brand was acquired in 2006, its products were distributed nationally and generating $65 million in annual revenue. In an interview included in this episode, Madison explained that the story of how her namesake chips became a grocery staple has little to do with a sophisticated business strategy and was instead driven by a determination to never again scrounge for laundry quarters.  Within our conversation, she shared essential lessons learned from building her company, including those that she’s applying to her latest venture, BeBold, a brand of nut-based refrigerated energy bars, and as an advisor for Stacy’s Rise Project, a grant and mentorship program focused on supporting early-stage female entrepreneurs. Madison discussed her thoughts on the definition of success, why she credits having a “nothing to lose” attitude as key during her early days as an entrepreneur, what she views as the most significant mistake in building Stacy’s Pita Chips and the altruistic reason that she decided to get back into the packaged food industry. Show notes:  0:37: Interview: Stacy Madison, Founder, Stacy’s Pita Chips/BeBold -- Madison sat down with Taste Radio editor Ray Latif for an expansive interview that began with a discussion about an important morning routine and how she defines success. She also discussed how timing and opportunity factored into her decision to launch thefood cart in Boston that spurred the creation of her pita chip brand, how a lack of personal obligations factors into her company’s growth and when it’s critical to chase down unexpected opportunities. Later, Madison discussed her investment philosophy and why she believes that “sometimes people with big business plans get in the way of themselves,” why in-house production provided Stacy’s Pita Chips with a competitive advantage over other snack brands and why she regrets not hiring in critical roles earlier into the company’s growth She also spoke about the launch and development of BeBold and how she perceives the bars as improving upon existing products in the space and how she advises and mentors participants in Stacy’s Rise Project. Brands in this episode: Stacy’s Pita Chips, BeBold, Chobani, Kind Snacks

In this week’s episode, we’re joined by Breezy Griffith, co-founder and CEO of SkinnyDipped, a Seattle-based brand of almonds and cashews that are coated with a thin layer of chocolate or yogurt. Launched in 2013, SkinnyDipped is one of the fastest growing food and beverage companies in America; according to Inc magazine’s annual Inc 5000 list, SkinnyDipped’s revenue has grown by 1,550% over the past three years. To keep up with surging demand, the company raised over $10 million in new funding in July which included an investment from pop music star Shakira. As part of our conversation, Griffith spoke about her background as an entrepreneur and how her experience building businesses post-college fueled the launch and development of SkinnyDipped. She also spoke about why persistence was critical to landing the brand’s first retail accounts, how guts and guile got the products into the office pantries of Google and Microsoft, how she orchestrated national distribution of the brand at Target and why she’s turned to an industry veteran to manage day-to-day operations. Show notes:  0:34: We Have So Much For You To See -- The episode opened with a chat about how actor and comedian Craig Ferguson has influenced Ray’s hosting style and a new and incredibly useful calendar that highlights recent and upcoming video content published by BevNET and NOSH. The hosts also discussed tips on how to apply for and land placement in strategic incubators and accelerator programs and how food and beverage brands are supporting “deprived” NYU students. 12:23: Interview: Breezy Griffith, Co-Founder/CEO, SkinnyDipped -- Taste Radio editor Ray Latif sat down with Griffith, who discussed the origins of her unique first name, how selling polished rocks as a child and meal kits in NYC paved the way for a career in entrepreneurship and why she decided to go into business with her mother and two friends to launch SkinnyDipped. She also spoke about what literally cornering a grocery store owner taught her about sales, shared a remarkable story about how SkinnyDipped made its way into the offices of two top tech companies and how she built a lasting partnership with a key buyer at Target. Later, she explained the role that CAVU co-founder and SkinnyDipped investor Rohan Oza has had on the brand’s development and why shedding her role as president of the company has paid significant dividends. Brands in this episode: Nadi, Dabbly, Stacy’s Pita Chips, Spudsy, SkinnyDipped, Tiesta Tea

During our interview with Dadz co-founders Max Greenfield and Mike Constantiner, each bore the classic signs of dad fatigue: three-day facial scruff, baseball caps pulled over weary eyes and a slightly dazed demeanor.  Managing the day-to-day strains of fatherhood is the reason that Greenfield, an actor known for his roles in the television series “New Girl” and “The Neighborhood,” and Constantiner, a veteran CPG entrepreneur, launched Dadz, a platform company focused on benefiting the lives of modern dads via performance supplements, personal care products and lifestyle tips. Debuted in June, Dadz’ first product is a plant-based and natural energy supplement powder called the Lightning Stick, which promotes optimized mental clarity and focus and is sold direct-to-consumer. The company also formed a strategic partnership with Life of Dad, a popular social platform and online community for dads.  Within our interview, Greenfield and Constantiner spoke about the origins of Dadz and their respective roles in the company, how the brand is resonating with target consumers amid the pandemic and how they are addressing skepticism about the need for a dad-focused brand. Show notes:  0:43: Interview: Max Greenfield and Mike Constantiner, Co-Founders, Dadz -- Greenfield and Constantiner spoke with NOSH editor Carol Ortenberg about how they commercialized the concept for Dadz, why they chose to launch a better-for-you energy drink as the brand’s first product and how they’re attempting to reach a “new generation of dads.” They also discussed the importance of a strong founding team and why it offers a “shortcut” to a fast start, why Constantiner views Greenfield as “the epitome of the modern dad,” lessons from a failed startup, the challenges of launching a DTC  brand and how they are integrating social media into the brand’s marketing plan. Later, they shared takeaways from Dadz’ first few weeks on the market, how the brand is being communicated to the trade and consumer press and the long-term goal for the company. Brands in this episode: Dadz

This week, we’re joined by Hannah Crum, the co-founder and president of Kombucha Brewers International (KBI), a trade association whose stated mission is to promote and protect commercial kombucha brewers around the world. For over a decade, Crum, who’s also the founder of homebrew education platform Kombucha Kamp, has been one of the most influential figures in the development of the kombucha industry. A respected voice among her colleagues, Crum’s work has supported the creation of educational initiatives and production standards that have shaped the modern kombucha category.  As part of our conversation, Crum discussed how her passion for kombucha spurred the creation of KBI, how she manages a membership group comprised of “frenemies,” the recent launch of a Code of Practice for brewing kombucha and why she believes it’s important to support the category’s evolution despite the misgivings of some within the space. Show notes:  0:35: We Have A New Mailing Address. Plus, A Camping Hack That Will Change Your Life. -- The episode’s hosts chatted about BevNET HQ’s move down the road to Newton, Mass. (note our new address: BevNET/NOSH 65 Chapel Street, Newton MA 02458), how an unlikely cuisine provided the perfect camping food for brand specialist Melissa Traverse and her family and the potential career of a “condiment magician.” They also discussed news about the sale of a prominent PR firm, how our Brand Spotlight platform provides a critical conduit to industry gatekeepers and professionals amid the pandemic and congratulated an upstart sparkling water brand that recently completed a $1.3 million funding round. Ray also shared details about how scotch whisky brand Bruichladdich is taking "No Hidden Measures" when it comes to what's inside the bottle. 17:11: Interview: Hannah Crum, Co-Founder/President, Kombucha Brewers International (KBI) -- Crum spoke with Taste Radio editor Ray Latif about how her background in acting and love for fermented foods provided a useful foundation for the establishment of KBI, how she worked with kombucha entrepreneurs to address a category crisis in 2010 and how she sourced guidance and feedback on KBI’s code of practice. She also discussed the impact of new kombucha-based and shelf-stable products on expanding awareness and sales for the category and shared her thoughts on the increasing influence of strategic beverage companies getting involved in the space. Brands in this episode: Brooklyn Delhi, Maya Kaimal, Coconut Bliss, Sir Kensigton’s, Lupii, Moodygirl Chocolate, Sanzo, Bruichladdich, Kombucha Kamp