Taste Radio

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

You might recognize Tony's Chocolonely by its quirky labels and comic font logo. Behind the Dutch brand's playful vibe, however, is a profound mission to end the use of child labor within the cocoa industry. Founded in 2005, Tony's has emerged as a popular international chocolate brand sold throughout Europe and the United States. Led by its purpose-driven strategy, the company is grounded in fair-trade business practices, deep relationships with its sourcing partners and measurable goals for social impact. In an interview included in this episode, Ynzo van Zanten, Tony's Chief Evangelist, spoke about how the company has navigated the development of a premium brand while staying focused on its overarching social mission, how to build a purpose-driven team and how to attract investors when "money is not a goal." Show notes: 0:40: Interview: Ynzo van Zanten, Chief Evangelist, Tony's Chocolonely -- Taste Radio editor Ray Latif spoke with van Zanten about the genesis of Tony's, how his work experience led him to the company and why he believes that being financially successful and socially responsible should not be viewed as "two opposite ends of the spectrum." He also discussed how Tony's promotes its mission on packaging versus through digital content, how consumers rank the brand's attributes and how the company evaluates margin and profitability when pricing its products. Later, he explained how the company measures social impact via a proprietary system, how Tony's won over private equity firms Verlinvest and Jam Jar, the strategy for expanding retail placement and distribution internationally and how other CPG companies can support the brand's mission. Brands in this episode: Tony's Chocolonely, Patagonia

In this episode, we sat down with Simon Sacal, the founder and CEO of innovative food platform Solely. Known for its unique fruit jerky strips, which are sold at Whole Foods locations nationwide, Solely launched in 2018 with the mission to rethink how food is developed, grown, sourced, processed and sold. The brand has invested heavily in agriculture and food technologies to create nutrient dense and differentiated products, including a recently debuted line of spaghetti squash, that appeal to a broad spectrum of consumers. In an interview included in this episode, Sacal spoke about his background as a food entrepreneur beginning as a teenager and how his career culminated in the development of Solely. He also explained why the company's strategy and focus is "exactly the opposite of the easy way," and why Solely doesn't launch a product unless it identifies "a huge advantage" over a competitor. Show notes: 0:22: It's High Time We Discuss This Subject... And Blueberry Drizzled Popcorn. -- The show opens with a chat about how Jon Landis is managing life without live Phish concerts, Ray's love for a new line of sweet and savory popcorn and why BevNET's Brand Spotlight is an attractive and affordable option for developing companies. The hosts also discussed Beth Kaiserman's article about how the industry can work together to address inconsistencies in how CBD-infused food and beverage products are measured and labeled. 18:59: Interview: Simon Sacal, Founder/CEO, Solely -- Taste Radio editor Ray Latif spoke with Sacal about why Solely's home market of San Diego has become a hub for innovative food concepts, his foray into food entrepreneurship with the launch of a fat-free potato chip brand and what he learned from the experience and the mission and focus of his family's company, Fruitex. He also discussed why the term "food technology" is often misunderstood and what it means to Solely, what inspired the idea for a fruit jerky snack and how he negotiated a nationwide deal with Whole Foods. Later, he explained his vision for creating a broad portfolio of indulgent, clean label and affordable products and how the company identifies and works with investors that align with its long-term strategy. Brands in this episode: The Safe + Fair Company, Vive Organic, DEFY, Solely

They say necessity is the mother of invention. Sometimes, inventions are created by mothers who identified an unmet necessity. That was the case with Bitsy's, a brand of organic, vegetable-infused kids' snacks, including cookies and crackers. Launched in 2012 by social entrepreneurs Maggie Patton and Alex Buckley, the company's mission is to make healthy and nutritious snacks accessible and affordable to all families. In May, Bitsy's announced that actress Gabrielle Union, who has long been an admirer and customer of the brand, had joined the company as a co-founder and taken an active role in sales, marketing and product development. In the following interview, Union, Patton and Buckley spoke about the history and evolution of the brand, which recently picked up placement at 1,600 CVS stores nationwide. As part of their conversation, they discussed Gabrielle's interest in joining the company and alignment with Maggie and Alex, how they communicate the brand's healthy halo to kids and parents, why asking for help has to be a priority for entrepreneurs and how the food industry can work together to mainstream healthy food for kids. Show notes: 0:40: Interview: Gabrielle Union, Maggie Patton and Alex Buckley, Co-Founders, Bitsy's — NOSH editor Carol Ortenberg spoke with Union, Patton and Buckley about how their respective backgrounds led to the creation and development of Bitsy's, why they are wary of demonizing vegetables in how they promote the products and how they speak to consumers via the brand's packaging. They also discussed how Patton and Buckley's past work in the non-profit sector led them to Union, why they emphasize making the brand accessible and affordable in mainstream retailers and why leading with transparency and humility is critical to winning support for their vision. Later, they explained Bitsy's channel strategy, getting retail buyers on their side and how Union is leveraging her massive social media following to build awareness for the brand. Brands in this episode: Bitsy's

This week, we're joined by Greg Fleishman, the co-founder and CEO of clean label baking mix and snack company Foodstirs. A veteran marketing executive with over two decades of experience working with startup brands, including Kashi, Suja and Sambazon, Fleishman is no stranger to the constant challenges that are common to entrepreneurial companies. And he believes that it's the daily ebbs and flows of running a business that provide entrepreneurs with the capabilities to navigate the uncertainties of the Covid-19 crisis. As part of our conversation, Fleishman discussed how he's applied lessons learned from his career into Foodstirs, which, like many companies, had to rethink its business strategy and adapt to a new consumer environment within a matter of weeks. He also explained how to manage and enhance relationships with retail buyers, why it's critical to leverage every resource at your disposal and why consumer communication is the one thing that keeps him up at night. Show notes: 0:38: Time To Step Into The "Spotlight." Plus, Puffs, Protein and Pop. -- The episode opens with a discussion about a new feature on BevNET and NOSH called Brand Spotlight, a platform which showcases new, updated and emerging brands. The hosts also spoke about notable products encountered over the past week, including avocado-based puffs, a spirit-sounding plant-based protein bar, a new brand of probiotic sodas and a "special" aperitif. 12:09: Interview: Greg Fleishman, Co-Founder/CEO, Foodstirs -- Fleishman, who previously appeared in Taste Radio episodes 69 and 110, spoke with Taste Radio editor Ray Latif about why brands that serve a social purpose and mission are often more successful than others and shared a brief history of Foodstirs as a baking kit brand and the company's decision to expand into ready-to-eat products. He also discussed how the Covid-19 crisis kickstarted a resurgence in home baking and why he believes it will continue for years to come, why he encourages entrepreneurs to "be a camel, not a unicorn" and the importance of collaborating with retail buyers when formulating an innovation strategy. Later, he explained why ambassadors are key to Foodstirs' marketing initiatives and how he considers tone when crafting copy for social media and advertising campaigns. Brands in this episode: Mezcla, AvoCrazy, Culture Pop, Health-Ade, Olipop, Poppi, Aura Bora, Foodstirs, Annie's

This special episode of Taste Radio features highlights from interviews with six entrepreneurs who joined us on Taste Radio during the first half of 2020. Our guests include Siete Family Foods co-founder and CEO Miguel Garza; Nick & Elyse Oleksak, the co-founders of Bantam Bagels; Miyoko's founder and CEO Miyoko Schinner; Ben Van Leeuwen, the co-founder and CEO of Van Leeuwen's Ice Cream; Orgain founder and CEO Andrew Abraham; and Gail Becker, the founder and CEO of Caulipower. Show notes: 1:36: Interview: Miguel Garza, Co-Founder/CEO, Siete Family Foods -- We kicked off the show with Miguel Garza who we featured in Ep. 214. Miguel is the co-founder and CEO of fast-growing Mexican-American brand Siete Family Foods, which markets tortillas, taco seasonings, queso dips and enchilada sauces, all of which are plant-based and grain-free. In the following clip, Garza spoke about the importance of family in how the company operates, the hallmarks of its product development and innovation strategies, and why Siete avoids chasing trends. 7:51: Nick & Elyse Oleksek, Co-Founders, Bantam Bagels -- Next up are Nick & Elyse Oleksek, the co-founders of bagel and breakfast bite company Bantam Bagels. Launched as a retail concept in 2013, Bantam Bagels has since evolved into a sprawling platform brand that includes mini stuffed pancakes and egg bites that are sold at Safeway, Target and Costco and also in pastry cases at Starbucks. In this clip, from Ep. 208, the Olekseks explained why investing in PR has been crucial to the brand's success and how they define the phrase "fake it till you make it." 14:45: Miyoko Schinner, Founder/CEO, Miyoko's -- Let's continue with Miyoko Schinner, the founder and CEO of pioneering plant-based cheese and butter company Miyoko's Creamery. In a clip from Ep. 198, she spoke about how poor leadership led to past failures and early struggles, and why she describes her business as "a mission with a company." 18:56: Interview: Ben Van Leeuwen, Co-Founder/CEO, Van Leeuwen Ice Cream -- Next, we featured Ben Van Leeuwen, the co-founder and CEO of Van Leeuwen Ice Cream. Launched in 2008, the premium ice cream brand and retailer has evolved into a broad platform with 22 ice cream shops in New York and California and a wholesale pint business with more than 1,500 accounts across the U.S. In a clip pulled from an interview included Ep. 203, Van Leeuwen discussed launching a business in the midst of a recession and why "running lean was just the default" when building the company. 24:11: Interview: Andrew Abraham, Founder/CEO, Orgain -- We continued with Andrew Abraham, the founder and CEO of protein-centric brand Orgain. Introduced as a first-to-market brand of organic protein beverages, Orgain has since grown into a thriving platform for protein drinks, powders and bars. In this clip, pulled from Ep. 197, Abraham discussed learning the ropes of the food and beverage industry, why entrepreneurs that are not well-capitalized from the outset might be in for a bumpy ride, how he convinced his family that, despite significant losses, the brand was on a positive trajectory and why he believes that "the best defense is a super aggressive offense." 29:57: Interview: Gail Becker, Founder/CEO, Caulipower -- Last, but certainly not least, we have Gail Becker, the founder and CEO of Caulipower the vegetable-forward brand, best known for its gluten-free, cauliflower crust pizzas. Last year, after just three years on the market, the company generated an estimated $100 million. As part of an interview featured in Ep. 196, Becker discussed the value of taking risks, breaking traditional "rules" for packaging and retailing of a food brand and what she learned about the food business from working at her father's store as a five-year-old. Brands in this episode: Siete Family Foods, Bantam Bagels, Starbucks, Miyoko's, Van Leeuwen Ice Cream, Orgain, Caulipower

In this week's episode, we sat down with Emily Kanter, co-owner and CEO of Boston-area natural products retailer Cambridge Naturals. A family-owned business that operates two stores focused on nutritional supplements, body care products and organic foods and beverages, Cambridge Naturals has cultivated a loyal customer base within the Boston area and has been recognized for its unique and constantly rotating product selection. As part of our conversation, Kanter spoke about the history and evolution of the retailer and the factors that determine its selection. She also discussed how she develops relationships with brand owners and evaluates emerging trends and why Cambridge Naturals was one of the first area stores to carry CBD-infused products. Show notes: 0:38: Naturally, We Talked About Erewhon, Elevator Talk, Carlton and Odwalla -- The hosts chatted about their experiences shopping at Cambridge Naturals, encouraged entrepreneurs to continue sending news to BevNET and NOSH throughout the summer and also to apply for our Elevator Talk Livestream series. Later, they chatted about a star-making turn for actor Alfonso Ribeiro, Mike's strange database of 80's trivia and reflected on the recent decision by the Coca-Cola Co. to discontinue Odwalla. 11:48: Interview: Emily Kanter, Co-Owner/CEO, Cambridge Naturals -- Taste Radio editor Ray Latif spoke with Kanter about the recent reopening of Cambridge Naturals' locations for in-store shopping, her decision to take the reins of her family's business six years ago, why the retailer stopped selling groceries in the 1990's and why it resumed a few years later. She also explained what she looks for in a brand's backstory and what would make her less inclined to stock a new product, why Cambridge Naturals is consistently rotating its selection and why the company tries to be on "the cutting edge, but not bleeding edge" of emerging trends. Later, she expressed optimism that the FDA would provide concrete guidance about CBD-infused foods and beverages and how entrepreneurs interested in partnering with the retailer can connect with her team. Brands in this episode: Odwalla, Pepsi, Califia Farms, Naked Juice, Patagonia, The Coconut Cult, GT's Kombucha, Waku