Taste Radio

Matt McLean, founder and titular figure of organic beverage company Uncle Matt's, is fond of saying that orange juice is ounce-for-ounce the most nutritious beverage on the market. He might be a little biased; after all, orange juice is the brand's flagship line. There are, however, a few qualifiers to his promotion of orange juice, notably organic sourcing and high quality standards, each of which are rooted in Uncle Matt's business philosophy. "We want to be consistently great at everything we do," he said in an interview included in this episode. "We don't skimp. We don't cut corners." Listen to our conversation with McLean in which explains how the company's commitment to premium sourcing and production has elicited a loyal following, particularly among natural channel consumers. He also discussed efforts to expand brand offerings and evolve its portfolio to reflect consumer interest in fast growing categories, including energy drinks and kombucha. Also in this episode: BevNET editor-in-chief Jeff Klineman offered insight and perspective into Keurig Dr Pepper's (KDP) $525 million acquisition of Core Nutrition. Show notes: 1:59: Cann You Make This Conference? -- The hosts discussed BevNET and NOSH's Cannabis Forum, a half-day session that will explore the emerging cannabis market and how it could impact food and beverages business. 11:45: Interview: Matt McLean, Founder, Uncle Matt's -- BevNET's Ray Latif sat down with McLean at Natural Products Expo East 2018, where he discussed the origins of Uncle Matt's and why he launched the business, how the company cultivates consumer evangelists for the brand, the thought process for entering new beverage categories, and the decision to sell the company to Dean Foods last year. 31:35: Analysis: KDP Acquires Core for $525 Million -- BevNET's Jeff Klineman breaks down the blockbuster deal, including the timing of the acquisition, why Core was attractive target for KDP, what it means for other KDP's allied brands, and the impact on Essentia, which is rumored to be for sale. Brands in this episode: Regrained, Predator Endurance, Uncle Matt's, Mountain Dew, Core Hydration, Fuze, BodyArmor, Fiji Water, Forto, Essentia

No matter what you're hired to do at Health Warrior, your first assignment is always the same. The company, which makes plant-based snacks and foods, including a flagship line of chia bars, makes all of its new employees build their own desks, without any building materials or instructions. According to co-founder and CEO Shane Emmett, the DIY activity is designed to instill an entrepreneurial mindset from day one. "A start-up is hard," Emmett said in an interview featured in this episode. "You have to do everything yourself. You have to build the systems while you're growing the business. [Building your own desk] is a metaphor for the fact that no one's going to do anything for you." Since launching in 2011, Health Warrior has become one of fastest growing natural food companies in the U.S., built on a roll-up-your-sleeves approach that permeates every aspect of the company, including sampling events. In addition to desk-building, all employees, including executives, are asked to participate in sampling demos, which Emmett believes teaches them "more about the brand and product than doing anything else." "You get to have hundreds of conversations with real people that don't care that you used to be an investment banker… and will tell you exactly what they think of your product," he said. Listen to our full-length interview with Emmett, who discussed his decision to leave behind a promising career in law and start a food brand, how the company has cultivated and enhanced its relationship with Amazon, why trusting your gut over syndicated data can lead to better decisions, and what he says has been the biggest surprise since the company was founded. Show notes: 1:23: Survey Says! -- Since launching the podcast in April 2016, we've heard from many listeners who've responded to our call for questions, comments and ideas for future episodes. Thank you to all who've reached out -- it's been a tremendous help to us. And as Taste Radio continues to evolve, we'd like to ask for a little more assistance. We've created a short survey that asks listeners a little about themselves and their podcast listening habits. The results of the survey will help us better understand our audience and how to craft new and interesting content. Please take 2-3 minutes to complete it and once you do, you'll be eligible to win a $25 gift card. 3:17: Interview: Shane Emmett, Co-Founder/CEO, Health Warrior -- In an interview recorded tat Natural Products Expo East 2018, Emmett explained how Health Warrior's rapid rise was fueled by an early focus on direct-to-consumer sales, a media spotlight on ancient ingredients and serendipitous partnerships, including those with several NFL players and teams. He also discussed how the company's relationship with its key retail partners, Amazon and Whole Foods has evolved, and how Health Warrior incorporates social mission into its business strategy. Brands in this episode: Health Warrior

It would be fair to say that things are going well for Country Archer. But it wasn't always that way. A maker of clean-label meat snacks, the brand's flagship jerky line is the fastest growing in its category among natural retailers, and the company recently announced $10 million in new funding from its primary investor, Monogram Capital. Nevertheless, not too long ago, Country Archer faced rejection in the very retail channel in which it's now the fastest growing; in fact, it had been written off as a "convenience store" product. Yet, tenacity, innovation and a little bit of luck go a long way. We spoke with Country Archer co-founder and CEO Eugene Kang about the brand's development and growth through those tough earlier days, and how it stayed competitive amid the craze for Krave Jerky. We also discussed the incredible story behind Country Archer's partnership with iconic Sriracha brand Huy Fong Foods and how it became a gamechanger for the company. Also in this episode: a conversation with BevNET assistant editor Marty Caballero on beverage-related trends and innovation from the recently held Natural Products Expo East 2018. Show notes: 2:02: Back On Top -- The hosts discussed the creation and launch of Taste Radio Insider, a show specifically focused on news, trends and insights in the food and beverage industries. They also chat about recent visits to BevNET HQ, including representatives from Rocket Fuel, Smart Cups and BRWD. 15:20: Interview: Eugene Kang, Co-Founder/CEO, Country Archer -- In this interview, recorded at Natural Products Expo East 2018, Kang spoke with BevNET CMO Mike Schneider about the origins of Country Archer and why he wanted the brand to be the "Sam Adams of jerky," how the company approached a competitive environment for jerky, particularly during the development of Krave, and how its partnership with Huy Fong Sriracha became a major turning point for the brand and helped it to break into the natural channel. 34:49: Beverage Trendspotting at Expo East 2018 -- BevNET's Ray Latif and Marty Caballero hash out some of the most notable drink trends from the annual trade show, including an uptick in carbonated teas and coffee, the infusion of plant-based milk into cold-brew products and a relatively quiet show for kombucha. Brands in this episode: Rocket Fuel Coffee Milk, Smart Cups, BRWD Energy Drink, Jose Gourmet, Country Archer, Krave, Sound Tea, Teavana, Bhakti, Cham Cold Brew, La Colombe, Chameleon Cold-Brew, Rise Brewing Co., Koia, Remedy Organics, Brew Dr. Kombucha, Humm Kombucha

It may be hard to imagine, especially for millennials and Gen-Zers out there, but there was a time in the not-so-distant past when organic food, sustainable sourcing and fair trade were uncommon sights in the food and beverage industry. Yet, thanks to innovative entrepreneurs like Marci Zaroff, these concepts have now reached the mainstream. Zaroff has been at the forefront of progressive food and lifestyle trends for nearly three decades. She's a serial entrepreneur who pioneered eco-friendly fashion wear and textiles with Under the Canopy and Metawear and is currently the CMO and co-founder of plant-based seafood brand Good Catch. In this episode, Zaroff spoke about the origins of her career and why she's urging companies to incorporate ethical sourcing and sustainability into their brand strategies. "The products we're creating are about no compromise," Zaroff said. "The sustainability, the fair trade, the ethically made -- these are value adds. So that it's not 'why would you buy this, or why would you eat this, or why would you use this?' It's 'why wouldn't you?' It's about getting more, not giving something up. And I think that's the big point of difference." Listen to the full interview with Zaroff, in which she described entrepreneurship as a "perpetual yo-yo," discussed the importance of vetting investors and shared her take on the budding business of cannabis. Show notes: 1:27: We're Evolving! -- BevNET is proud to announce the launch of Taste Radio Insider, a show specifically focused on news, trends and insights in the business of food and beverage. We'll continue to feature long-form interviews with the industry's tastemakers and pioneers in our flagship Taste Radio podcast. Meanwhile, Taste Radio Insider will include interviews with the industry's movers and shakers and feature discussion on emerging trends, innovation and news of the week from our regular cadre of hosts including John Craven, John Landis, Carol Ortenberg, and others on the BevNET team. We launch Taste Radio Insider on Friday, Sept. 28 and the show will be available for streaming and download on tasteradio.com, iTunes, Stitcher, Google Play and Soundcloud. 3:06: Interview: Marci Zaroff, Founder, MetaWear/Good Catch -- Since cutting her teeth in the food business nearly 30 years ago, Zaroff has played an influential role in the business of ethically sourced consumer products and food. In our interview, recorded at Natural Products Expo East 2018, she explained what it means to be a "post-modern organic" entrepreneur and takes us through the early years of her career from her work with The Institute for Integrative Nutrition to the launch of her first business, eco-friendly lifestyle brand Under The Canopy. She also discussed her decision to leave Under The Canopy and explained why it was "the most liberating and bittersweet day" of her life and what it taught her about vetting investors. Zaroff also discussed why embedding sustainability and organic sourcing into new CPG brands is "about not being left behind," how to approach consumer education when pioneering a new business concept and offered her perspective on the future of cannabis-infused foods and beverages. Brands in this episode: Good Catch Foods

According to the Oxford English dictionary, a Renaissance man is defined as "a person with many talents or areas of knowledge." It's an apt description for Ben Branson, the founder and CEO of Seedlip, an innovative brand of non-alcoholic distilled spirits. A branding and design specialist by trade, Branson's passion for botany, history and alchemy led him to distillation, a craft in which he's become a self-taught expert. What began as a hobby has since transformed into Seedlip, a highly publicized and sought after brand that in just three years since launch is now carried by hundreds of the world's top restaurants, bars and retailers in over 20 countries. In addressing the dilemma of "what to drink when you're not drinking," Seedlip is aiming to give mixologists a new tool to create unique and sophisticated non-alcoholic drinking experiences. In an interview included in this episode, Branson spoke about his vision for a non-alcoholic spirit and how he's managed the rapid growth and development of Seedlip. Show notes: 2:36: Interview: Ben Branson, Founder/CEO, Seedlip -- In an interview recorded by weblink, Branson spoke with BevNET Managing Editor Ray Latif about the origins of Seedlip and how he identified an opportunity to innovate in the multi-billion dollar spirits industry. Branson discussed how he bridged the gap from a passion project to a brand, the story of how Seedlip's first sale led to an invite to Buckingham Palace, how the brand elicits trial and awareness through design and storytelling, Branson's 10-second sales pitch for Seedlip, and what he drinks when he is drinking alcohol. 34:50: Expo-sure in Baltimore -- The hosts convene in the Taste Radio studio for a debrief on the recently held Natural Products Expo East 2018. They discuss the impact of Hurricane Florence on attendance at the annual event, exhibitor reaction to the show and notable food trends on display at Expo East, including a continued uptick in new jerky and dried fruit brands coming to market. Brands in this episode: Seedlip, Mother Kombucha, Tribucha, Country Archer, RIND Snacks, Sky Valley Foods, Lavva, Stryve, Ayoba-Yo, Brooklyn Biltong, Fishpeople, Peckish

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