Taste Radio

In his career as a chef, Roy Choi has broken all the rules and written a few new ones. But the award-winning food truck pioneer and restaurateur still respects some time-honored traditions. Take fermentation, for example. While fermented foods have become trendy in recent years, they’ve been a staple of Asian cuisine and been a constant presence in his cooking. It’s one of the reasons that a recent partnership with KeVita, which makes probiotic beverages, kombucha and drinking vinegars, was an easy decision. “In the home, I grew up with this whole refrigerator full of fermentation, and to me it’s just called food,” Choi said in an interview included in this episode. And while Choi’s disposition is more skater than spokesman, it’s been his deft ability to bridge the gap between counterculture and mainstream that’s made him such an appealing figure in the restaurant business and beyond. In our interview, Choi spoke about his influential role as a celebrity chef and his approach to working with brands, how Los Angeles culture is reflected in his cuisine, and the advice he has for food journalists and critics (it might not be what you expect). Choi is preparing to debut his latest venture, an L.A.-themed restaurant in Las Vegas, in December. The new eatery is likely backed by outside investors, betting that Choi’s fame and fare will draw the masses. But what if you’re not a well-known and successful chef, but rather a young food entrepreneur looking to raise capital for your idea? If you are a young food entrepreneur seeking investment for you startup who doesn’t happen to also be a well-connected celebrity chef, however, there are still thousands of eager angel investors that might be just willing to throw a few bucks your way. And if enough of them do, you might just see your brand get off the ground. Of course, we’re talking about crowdfunding, which at a glance seems like a relatively simple concept. But there are dozens of crowdfunding platforms and plenty of pitfalls in the process. How do you best position yourself for a win? Enter Cheryl Clements, founder of Pieshell, a crowdfunding platform specifically designed for food and beverage entrepreneurs. In an interview, Clements discussed the origins of Pieshell and how the service works, along with tips of the trade and valuable advice for anyone seeking crowd-sourced investment. Show notes: 2:31: Interview: Roy Choi, Celebrity Chef/Founder, Kogi -- Recorded by phone, Choi spoke with BevNET Managing Editor Ray Latif about why he aligned with probiotic drink brand KeVita on a new campaign, offered up his take on trendy food concepts, shared his belief about the unifying power of food, and discussed media scrutinization of his restaurants and projects. 17:33: Interview: Cheryl Clements -- Clements visited BevNET HQ for a interview with Project NOSH editor Carol Ortenberg and spoke about why she launched Pieshell and mission behind the crowdfunding platform. She also discussed the importance of collecting feedback and data from a crowdfunding campaign and why delivering value to investors is critical to a winning strategy. 41:04: A Project No More -- The hosts banter about a the recent name change for our NOSH vertical, the upcoming Expo East trade show and examine a new energy drink from Welch’s. Brands in this episode: KeVita, Honest Tea, Koia, Country Archer, Righteous Felon Jerky Cartel

It would seem that Andrew Zimmern, the host and co-creator of the popular television series “Bizarre Foods,” is willing to try anything at least once. Over the course of the show’s 12 seasons, Zimmern has chowed down on stomach-churning foods like raw pig testicles, a frog's beating heart and cobra penis. Yet for someone with such an adventurous palate, Zimmern is particular about trendy food brands. In an interview included in this episode of Taste Radio, Zimmern derided the health and wellness food space as loaded with “snake oily people [who] take advantage of needy other people with untransformed trauma issues in their life.” “There are people who are doing really amazing things… if folks can make people’s lives healthier and easier through food, bravo, fantastic,” he continued. “But there’s so much crap in that arena and people trying to sell things based on the buyer’s shame experience.” Listen to our full interview with Zimmern, who is an occasional advisor and mentor to early-stage food entrepreneurs, in which he expounds on his perspective about food brands promoted as health and wellness products, offered his take on cultural appropriation in food, and discussed his belief that the strongest attribute one can have is vulnerability. Also included in this episode: a conversation with Intelligentsia Coffee CEO James McLaughlin, who presides over one of the most influential roasters and retailers of the past two decades. The company operates a dozen cafes in four U.S. cities and, along with a thriving e-commerce business, continues to expand. We met with McLaughlin at Intelligentsia’s newest cafe in Boston’s Post Office Square, where he discussed his personal journey from a jaded Chicago attorney to the head of a coffee company, how Intelligentsia maintains its role as a trendsetter and innovator and whether Cleveland could be the right fit for its next cafe. This episode is presented by NVE Pharmaceuticals. Show notes: 3:12: Interview: Andrew Zimmern, Host/Co-Creator, “Bizarre Foods” -- Project NOSH editor Carol Ortenberg caught up with Zimmern in Minneapolis where he was speaking at an event for the food and beverage division of the MN Cup, a startup competition hosted by the University of Minnesota. As part of the conversation, Zimmern discussed the role of food as a cultural medium that unites people, why he has a bone to pick with the natural food industry, and the careful path companies should take when attempting to mainstream exotic foods. 26:14: Interview: James McLaughlin, CEO, Intelligentsia Coffee -- Lauded for its irrepressible commitment to quality, direct trade sourcing and a unique barista training program, Intelligentsia has consistently set the bar for the retail coffee industry. BevNET Managing Editor Ray Latif met with McLaughlin at the company’s new coffee bar in downtown Boston where they discussed Intelligentsia’s careful approach to expansion, why every detail matters for a super-premium brand, and his perspective on continued consolidation in the coffee business. 45:04: We’re In The Sussudio -- The hosts convene to chat about recent visits to the office, including executives from upstart hydrogen water brand Susosu Water and the co-founders of chai concentrate maker company Chai Party. They also discussed our Elevator Talk series, which showcases up-and-coming food and beverage brands and how companies can take part, and noshed on a few notable products sent to the office over the past week. Brands in this episode: Intelligentsia Coffee, Freshe, José Gourmet, Sound Craft Seltzer, Atlas Provisions, Bohana, Tosi, Kind Bar

Take a stroll down the snack aisle of any grocery store in America and there’s a strong chance that you’ll spot a row of playfully designed pastel bags emblazoned with the words BOOM CHICKA POP in a large hot pink font. One could read the labels from across a room; according to Angie Bastian, the co-founder of better-for-you snack brand Angie’s Boomchickapop, that’s the point. “It’s our job to deliver good food, but let’s do something more than that,” Bastian said in an interview included in this episode of Taste Radio. “Let’s celebrate who we are. Let’s do it in a way that… reflects the simplicity and fun of the food.” Since Bastian and her husband Dan launched the company in 2001, it has evolved from a tiny operation selling kettle corn at farmers' markets and fairs to an ubiquitous retail brand with an estimated $100 million in sales in 2017. Success often yields suitors and last year Angie’s Boomchickapop was acquired by ConAgra Foods for $250 million. In an interview included in this episode of Taste Radio, Bastian spoke about the development of the brand, including its foray into retail stores, how femininity and fun were incorporated into a game-changing package revamp and about the company’s process for choosing the right financial partners at different stages of growth. About a dozen years before the launch of Angie’s Boomchickapop, a couple of Brown University graduates moved to Nantucket and started selling juice blends packaged in recycled wine bottles. Their business was the forerunner to Nantucket Nectars, an iconic brand in its own right, one that’s now part of the Keurig Dr Pepper portfolio. One of those co-founders was Tom First, who has since become a respected investor and advisor in the food and beverage industry and is currently an operating partner with Massachusetts-based private equity firm Castanea Partners. We spoke with First about positive business habits that he’s adopted during his career, along with those that he’s identified in other up-and-coming entrepreneurs We also explore negative habits that he picked up along the way and how he overcame them. Show notes: 3:44: Interview: Angie Bastian, Co-Founder, Angie's Boomchickapop -- Recorded in downtown Minneapolis, Bastian spoke with Project NOSH editor about the origins of her company, including the early days of bootstrapping and selling popcorn at home games of the NFL’s Minnesota Vikings, why she believes in celebrating “the feminine with food,” and how that perspective played into a celebrated package revamp and why she views ConAgra, which acquired the company in 2017, as a partner that could “help make us better.” 26:34: Interview: Tom First, Operating Partner, Castanea Partners -- First spoke with BevNET Managing Editor Ray Latif about business habits that positioned himself for success as one of the co-founders of Nantucket Nectars along with those that he’s identified in other entrepreneurs. As part of the conversation, First explains why not being defensive about feedback was critical early in his career, why good leaders build great teams and trust people to do their jobs and the importance of face-to-face communication. 52:31: The Cup Runneth Over -- The hosts are joined by Ortenberg, who recently returned from Minneapolis and who spoke about her visit to the offices of General Mills and meeting with the food and beverage division of the MN Cup, which is startup competition hosted by the Carlson School of Management at the University of Minnesota. The hosts also discuss PepsiCo’s announced agreement to acquire SodaStream, a maker of tabletop carbonated water machines, for $3.2 billion. Brands in this episode: Angie’s Boomchickapop, Nantucket Nectars, Pepsi, FUZE, Jeni’s Ice Cream, Essentia, Brew Dr. Kombucha, Yasso, Mostly Made, North Mallow, Darling Dill Pickle Dip, Punk Rawk Labs, SodaStream

Zach Koff, the chief operating officer of beloved and fast-growing burger chain Shake Shack, is well aware that Americans are increasingly health conscious and savvy about what they eat. Yet when it comes to a good, old-fashioned meal of a burger, fries and a shake, Koff believes that most folks will choose to part with their kale and quinoa and opt for an indulgent experience. That perspective, along with a focus on a high-quality ingredients and great taste, make up the core of Shake Shack’s business philosophy and, according to Koff, are the primary reasons behind its success. “Look, I think everybody’s super conscious of what they’re putting into their bodies and they want real ingredients,” Koff said in an interview included in this episode of Taste Radio. “And ever since the beginning, we’ve made it our mission to make sure that’s exactly what we’re using. We use high quality, premium ingredients… all the things that are going into the indulgent items are great ingredients. And I think that resonates with people who are thinking about just what they’re going to eat. But, man, when they want a cheeseburger they still want it to taste great. And that’s what we hope they trust us for every single time.” Listen to our full conversation with Koff, who also explained how Shake Shack curates its menu and embraces limited-edition items (eel burgers!), the company’s strategy for building brand loyalty and why the chain isn’t planning on a plant-based burger anytime soon. Also in this episode: Dirty Lemon co-founder/CEO Zak Normandin returns to the podcast to discuss the evolution of his functional beverage brand. Normandin, who first appeared in episode 50, took us on a deep dive into the company’s innovative direct-to-consumer model, including its text message ordering system, and explained why experiential moments have been critical to its marketing strategy. He also offered his take on the future of e-commerce and why grocery stores are here to stay. This episode is presented by Symrise Califormulations. Show notes: 2:00: Interview: Zach Koff, COO, Shake Shack -- Since Shake Shack opened its first location in 2004, the restaurant chain has become one of the most hyped and fastest-growing in the U.S. The company now operates nearly 200 stores across the U.S. and internationally and is opening new outposts at a rapid pace. Founded by restaurateur and Union Square Hospitality Group CEO Danny Meyer, Shake Shack is led by CEO Randy Garutti and COO Zach Koff. In this phone interview, BevNET Managing Editor Ray Latif spoke with Koff about how the company has maintained its high standards and rapport with customers while continuing to expand its reach with new locations. 22:38: Interview: Zak Normandin, Co-Founder/CEO, Dirty Lemon -- While Dirty Lemon, which markets functional beauty and detox beverages, is known for an eye-catching Instagram account and its high-profile collaboration with Vogue magazine, the company has caught the attention from many in the food and beverage industry for a direct-to-consumer distribution model that aims to upend traditional routes to market. Following up on our interview with Dirty Lemon’s co-founder and CEO Zak Normandin back in episode 50 of the podcast, John Craven and Mike Schneider spoke with him again for a deep dive into the company’s business and marketing strategy. 47:31: BodyArmor & The Pillars of a Great Brand -- The hosts chat about a recent visit by Eric Bonin, the founder of Pillars Drinkable Yogurt, to BevNET HQ. They also discuss the news the Coca-Cola Co. has acquired a minority stake in fast-growing sports drink brand BodyArmor and revisit our memorable interview with co-founder Mike Repole in episode 44 of the podcast. Brands in this episode: Shake Shack, Dirty Lemon, Pillars Drinkable Yogurt, Coca-Cola, BodyArmor, Gatorade

While debate over the country's travel and immigration policies continues to dominate the news cycle, Christopher Kimball is thinking beyond borders. The founder of iconic cooking show “America’s Test Kitchen,” Kimball believes that all food has a cultural value with the potential to bypass walls and transcend politics. “You almost can experience a culture through the food,” he said in an interview included in this episode of Taste Radio. “There’s context around [a] recipe, and you learn a lot about the people. And nobody can stop that from coming across the border.” Exposure to global flavors and cooking techniques are rooted in the philosophy of Kimball’s latest venture, food media platform Milk Street. Founded in 2015, Milk Street, which produces a television show, magazine, website and podcast, expands upon Kimball’s long-held belief that -- with the right guidance and well-tested recipes -- everyone can learn how to make good food at home. Listen to our full-length interview, in which Kimball discussed Milk Street’s mission in further detail, offered his take the evolution of the American palate and the food industry as a whole, talked about why he believes flavor is more meaningful than any trend, and shared the proudest achievement of his storied career. Show notes: 2:25: Interview: Christopher Kimball, Founder, Milk Street/America’s Test Kitchen -- Since 1980, Kimball has built a food media empire, one that includes “America’s Test Kitchen” and magazines Cook’s Illustrated and Cook’s County. In 2015, Kimball founded Milk Street, a company focused on instructional recipes and techniques inspired by global cuisine. In this interview, recorded at the company’s headquarters in downtown Boston, Kimball explained his perspective that, at its core, there is nothing “authentic” about food, which he views as a “river that keeps moving,” discussed what he learned about making scallion pancakes in Hong Kong and dining in Denmark, shared his stance on trendy buzzwords and meal kits and why flavor “is what’s missing in the discussion” about organic food. 40:40: Does Jay-Z Drink Kombucha? -- The hosts discussed news in the booming business of kombucha, including a new line launched by Starbucks-owned Evolution Fresh and moves by leading players Humm and Brew Dr. They also riffed on a handful of new and innovative products to hit the office, including those from healthy and sustainable snack brand Amazi, Shaka Tea and Chameleon Cold-Brew. Brands in this episode: Evolution Fresh, Brew Dr. Kombucha, Humm Kombucha, Wonder Drink, Amazi, LÄRABAR, Häagen-Dazs, Chameleon Cold-Brew, Kanguru Energy, NuttZo, Shaka Tea, Laphroaig

Stop us when this sounds familiar: two young entrepreneurs have an idea for a disruptive food concept, but lack experience and need help -- with everything. In the case of Amanda Klane and Drew Harrington, who together launched frozen Greek yogurt brand Yasso while fresh out of college, identifying and aligning with the right partners meant building around their vision of success. “When we started the business, we were 23,” Klane said in an interview included in this episode of Taste Radio. “We clearly knew we didn’t know everything. It was ‘how do we find people that are smarter than us and can provide assistance and support, but also allow us to do what it is we love to do and grow the brand the way we want to?’” The strategy has paid dividends. Since its launch in 2009, Yasso, which is positioned as a healthier and low-calorie alternative to traditional ice cream brands, has become a bona fide star in the freezer aisle, racking up over $82 million in sales last year. As part of our interview, Klane and Harrington discussed the inspiration behind the brand, how they identified an opportunity to disrupt a legacy category, the importance of value-added financial partners, and why trash cans became a key part of the brand’s marketing strategy. Pizza and ice cream is, of course, a popular pairing. So to go with Yasso’s healthier take on the latter, how about a serving of Cali’Flour? The fast-growing brand sells vegetable-based, gluten-free frozen pizza crusts that are made with just four ingredients. Founded in 2015 by Amy Lacey, Cali’Flour has attracted a loyal following and established a thriving direct-to-consumer business. In a recent interview, Lacey spoke about staying ahead of a hot trend, how the brand incorporates consumer feedback into its R&D strategy, and why the company doesn’t make hero products. Show notes: 2:35: Elevation, Enlightenment, Expo -- The hosts discuss the migration of Elevator Talk to YouTube and Instagram TV, the release of BevNET Magazine’s July/August 2018 issue and cover story on the “31 of the most powerful women in the industry,” the upcoming Natural Products Expo East show, and a bevy of new and interesting products that arrived at the office over the past week. 14:26: Interview: Drew Harrington and Amanda Klane, Co-Founders/Co-CEOs, Yasso -- Harrington and Klane are the founders of Yasso, a popular ice cream brand that uses Greek yogurt as the base of its tasty treats. The childhood friends and co-CEOs recently sat down with Project NOSH editor Carol Ortenberg and BevNET CMO Mike Schneider, where they spoke about the brand’s ascendance, its innovation and marketing strategy and the keys to its partnership with majority investor Castanea Partners. 35:39: Interview: Amy Lacey, Founder/Owner, Cali'flour Foods -- Lacey sat down with BevNET CMO Mike Schneider at the 2018 Summer Fancy Food Show, where they spoke about the launch and development of Cali’Flour, which is promoted as the “Original Cauliflower Pizza Crust.” Lacey, who participated in the Pitch Slam competition at NOSH Live Summer 2017, discussed the brand’s origins, how it has attempted to separate itself from competing brands and why listening to its customers has been critical to its growth. Brands in this episode: Mother Kombucha, Up Mountain Switchel, Mother Beverage, Dirty Lemon, Mikey’s, Crispy Green, Yoplait, Red Bull, Yasso, Ben & Jerry’s, Annie’s, Nantucket Nectars, Halo Top, Enlightened, Arctic Zero, Cali’Flour

When considering business decisions, Rip Pruisken, the co-founder and CEO of fast-growing snack brand Rip Van Wafels, asks himself a simple question: “Is it true?” In an interview included in this episode of Taste Radio, Pruisken stated his belief that at the foundation of every decision is a known truth that, when identified and accepted, will present a clear conclusion. “You’re trying to really look at the reality and trying to diagnose, ‘Okay, well, is this strategy really leading to my goals? Are the people on our team really the right ones to achieve those goals? Are the goals reasonable in the first place?’” he said. “And so, once you go through this iterative process on a regular cadence of ‘is it truing?’ these different facets of your goals, your work machine and the outcomes, you’re… going to understand how to goalset better and then also how to adapt better as a result of your execution through that process.” Trusting the process has yielded retail relationships based on value and velocity. As part of the interview, Pruisken discussed the origins for the brand of stroopwafels, a traditional Dutch snack comprised of two thin wafels with a caramel filling in between. He also detailed how Rip Van identifies and leverages captive audiences, such as getting placement in the kitchens of Silicon Valley tech companies, and how it has taken alternative paths to retail for the product, which is now sold at a number of grocery and coffee chains, including 12,000 Starbucks locations nationwide. Like Pruisken, Ely Key, the co-founder and CEO of Up Mountain Switchel, sells a product steeped in cultural traditions. Promoted for its sweet and savory drinking experience and gut health benefits, switchel has been pegged as a trendy beverage to watch for the past few years. In a conversation included in this episode, Key spoke about Up Mountain’s efforts to build education and awareness for the brand through storytelling, why listening to its customers yielded critical information about their purchasing decisions, and the importance of working with and learning from your competitors. Show notes: 2:23: A Gut Feeling About This Episode: The hosts examine the emergence of shrub and switchel beverages amid growing consumer interest around gut health, discuss top headlines on BevNET and Project NOSH, and chat about a few recent visitors to the office. 16:55: Interview: Rip Pruisken, Co-Founder/CEO, Rip Van -- Recorded at Dave’s Coffee in Providence, R.I., Pruisken discussed the launch and development of his stroopwafel brand, which he co-founded in 2010 while an undergraduate at Brown University. Pruisken spoke about the brand’s evolution -- from sales to college students to tech firms in Silicon Valley to Starbucks cafes -- and what he’s learned about patience, strategy and meeting Howard Schultz. 43:10: Interview: Ely Key, Co-Founder, Up Mountain Switchel -- In this interview, recorded at the 2018 Summer Fancy Food Show in New York City, Key shares details about the early days of his brand, how he and his co-founders navigated common mistakes without losing their shirts, why he urges business partnerships with family and friends, and how staying close to the ground -- and its primary consumers -- has shaped the company’s communications strategy. Brands in this episode: GT’s CocoYo, Coconut Cult, Element Shrub, CideRoad, Vermont Village, Fizzy Fox, Superior Switchel, Up Mountain Switchel, Sip City, False-Ox, Bragg’s, MatchaBar, Smashmallow, Juice Press, Kween Foods, Rip Van, Chobani

Reflecting on a 31-year-career that has seen him evolve from an acclaimed chef and founder of an award-winning restaurant group to a media personality and successful CPG food entrepreneur, Rick Bayless points to authenticity as the guiding principle in his own journey and as an indispensable element to success in the food business. "I want the real deal,” Bayless said in an interview included in this episode of Taste Radio. “I don't want to modify a recipe just to make it more mass." As part of our conversation, Bayless discussed the origins of his food career, the launch, development and eventual sale of his packaged food brand, Frontera Foods, why he was ahead of the game on clean labels and transparency, and his take on the future of food. Like Bayless, Susie Fogelson also has her share of experience at the intersection of food and media. For nearly 15 years, Susie spearheaded marketing strategy for the Food Network and Cooking Channel, culminating in her role as the senior vice president of marketing & brand strategy. In our second interview, Fogelson shared insights gleaned from her career at the Food Network, including the importance of purpose-driven marketing and why transparency is an opportunity for brands to tell a story. Also included in this episode: a conversation with Jamie Meltzer, the founder and CEO of Watermelon Road, an upstart brand of fruit jerky and the winner of NOSH Live Summer 2018’s Pitch Slam 4. Show notes: 1:42: Meals, Wheels and West: The hosts discussed Expo West housing, the business of meal kits, including the recent shuttering of Chef’d, and WeWork’s transition to a meatless office culture. 12:02: Interview: Rick Bayless, Founder, Frontera Foods -- Recorded at the 2018 Fancy Food Show, Bayless, known for his expertise in Mexican cooking and cuisine, discussed how he cut his teeth in the food business as the host of the PBS series “Cooking Mexican,” and the development of his acclaimed restaurant group. He also spoke about entering the packaged food business with Frontera Foods, a brand of gourmet Mexican products that includes salsas, sauces, and meals and its acquisition by ConAgra Foods in 2016 for $108.9 million, a sale that Bayless fleshed out in the interview. 34:23: Interview: Susie Fogelson, Founder, F&Co -- After 15 years leading marketing efforts at the Food Network and Cooking Channel, Fogelson founded founded F&Co., a boutique consultancy that works with food brands to develop a blueprint for storytelling and experiences. In our conversation, recorded at the 2018 Summer Fancy Food Show, she offers her perspective on the evolution of the food space and how brands can best communicate with their consumers. 55:23: Interview: Jamie Meltzer, Founder, Watermelon Road -- Meltzer sat down with us following her big win and experience in NOSH Live’s Pitch Slam 4, and discussed her experience in the competition, finding her brand’s voice and what’s next for her brand. Brands in this episode: Chef’d, Blue Apron, Hello Fresh, Frontera Foods, Hippeas, 4505 Meats, Watermelon Road

Brian Rudolph is a big believer in cold calling. The co-founder and CEO of Banza -- a brand of chickpea-based pasta that’s promoted as a protein-rich, gluten-free and nutritious alternative to traditional varieties -- said that while rejection is to be expected with unsolicited outreach, persistence and civility have led to big wins for the company. “We got rejected all the time,” Rudolph said in an interview included in this episode of Taste Radio. “Sometimes people just don’t answer, but you have to recognize that it’s okay to follow up. And a lot times we wouldn’t get a response until the fourth or fifth time. So many of our early retail relationships came from cold outreach. You’d be surprised; you can cold call the headquarters of a retailer and say ‘who’s the buyer for XYZ?’ [and] you’ll find who it is, and just leave them a voicemail. Of course, be polite, but be polite and relentless.” The tenacity has paid off for Banza, which just four years after its launch has become one of the top-selling pasta brands at Whole Foods and Target. Banza is carried at over 8,000 retail locations, is a category best-seller on Amazon and has attracted a rabid consumer following. As part of our interview, Rudolph spoke about the roots of his business, including the impact of Banza’s appearance on a reality TV competition, why he’s positioning the brand as an “agent of change,” when to turn down new retail opportunities, and the company’s innovative method for collecting consumer feedback. Also in this episode: A conversation with MatchaBar co-founder/CEO Graham Fortgang. Positioned as a healthier alternative to traditional energy drinks and coffee, MatchaBar has embraced an unconventional approach to marketing its beverages and primary ingredient, ceremonial grade matcha. Fortgang discussed the company’s approach to disrupting the energy category, how MatchaBar aligns with influencers and measures their reach and impact, and the company’s process for identifying and providing value to its retail partners. We also sit down with founders of Simply Soupreme, Jackie Greene & Taylor Rossi, who were victorious in BevNET Live’s New Beverage Showdown 15. Show notes: 2:10: Craven’s Cooler: The hosts chat about a Brooklyn Crafted Happy Hour at BevNET HQ, a sampling of King’s Brew Nitro-Infused Cold Brew Coffee, detoxwater Cryptokiwi and running into the founder of Chi Kitchen Kimchi. 11:45: Interview: Brian Rudolph, Co-Founder/CEO, Banza -- Alongside his brother and co-founder Scott, Rudolph launched the chickpea-based pasta brand in 2014. In our interview, recorded at the 2018 Summer Fancy Food, Rudolph discussed the early days of Banza, how an appearance on CNBC’s “Restaurant Startup” accelerated its growth, the company’s mission to be “the Chobani of pasta,” and the brand’s approach to evaluating investment opportunities and attracting new retail partners. 33:05: Interview: Graham Fortgang, Co-Founder, MatchaBar -- A fast-growing maker and retailer of matcha drinks, the company operates cafes in New York and Los Angeles and its ready-to-drink beverages are sold nationwide at Whole Foods. At the 2018 Summer Fancy Food, Fortgang spoke about how the company works with and provides value to its retail and influencer partners and measures the relationships using tangible metrics. He also discussed MatchaBar recent completion of an $8 million round of funding that attracted investment from music producer Diplo and NFL Super Bowl MVP Von Miller, and an innovative marketing initiative launched in collaboration with Facebook and Whole Foods. 52:40: Interview: Jackie Greene & Taylor Rossi, Founders, Simply Soupreme -- Greene & Rossi, are the founders of Simply Soupreme, a brand of super-premium bottled soups. Victorious in BevNET Live’s New Beverage Showdown 15, Greene and Rossi discussed their big win and talked about their experience in the Showdown and the next steps for the company, which was awarded $10,000 in prizes.

A co-founder of Boston Beer Co., the maker of Samuel Adams, Rhonda Kallman has seen her share of success. Yet while she’s been to the top of the mountain, she’s also seen its nadir. Despite the ups and downs of her nearly three decades in the beverage business, she’ll tell you that there’s been one constant: there’s no substitute for entrepreneurship. Kallman‘s latest project, Boston Harbor Distillery, extends a career that began in 1984 when she partnered with Jim Koch to create the now iconic Samuel Adams brand. Her path from Sam to spirits included both remarkable success and a decade of adversity, forcing her to overcome several personal struggles and the failure of a new brewing venture. In an interview recorded at her distillery in Dorchester, Mass., Kallman spoke about the defining moments of her journey, her methods for identifying disruptive concepts, why authenticity is the key to marketing innovation and the words that lifted her during the most challenging point of her career. Also included in this episode: a conversation with Greg Steltenpohl, the founder and CEO of plant-based beverage company Califia Farms. Known as one of the foremost innovators in the beverage industry, Steltenpohl, who is also the founder of super-premium juice brand Odwalla, discussed the development and impact of business habits that he’s adopted during his nearly four decades in business. This episode is presented by Watermelon Road. Show notes: 2:51: Incubate, Communicate, Masticate -- The hosts discussed highlights and notable exhibits at the 2018 Summer Fancy Food Show, including the event’s “Incubator Village,” which featured 11 incubators from across the U.S., among them the Chobani Incubator, The Hatchery, and CommonWealth Kitchen. They also spotlight Alpha Food Labs’ “The Future Market” which showcased innovative brands Yappah and Ocean Hugger, and chatted about a few interesting products sampled at the show, including those from Peekaboo Ice Cream, Pan’s Mushroom Jerky, Harney & Sons Cold Brew Nitro Tea, Tiny Hero Foods, and GT’s Kombucha. 12:14: Rhonda Kallman, Co-Founder, Boston Beer Co./Founder, Boston Harbor Distillery -- Kallman shared stories about the early days of Samuel Adams and how the brand focused on an authentic message to drive trial and achieve traction; how she navigated a challenging and ultimately unsuccessful new venture in beer; why she saw an opportunity to innovate in the spirits business; and why it’s critical for brands in emerging categories to work together. 36:33: Greg Steltenpohl, Founder/CEO, Califia Farms -- Recorded at the 2018 Summer Fancy Food Show, Steltenpohl offered his take on important business habits and practices, including why listening is essential for successful leaders; how Califia uses “huddles” to create spaces for dialogue; how best to capture innovative ideas; and how to identify and avoid ruts. Brands in this episode: Yappah, Ocean Hugger, Peekaboo Ice Cream, Pan’s Mushroom Jerky, Harney & Sons, Tiny Hero, GT’s Kombucha, Samuel Adams, Boston Harbor Distillery, Odwalla, Califia Farms