The Truth In This Art: Stories That Matter

Join us on 'The Truth in This Art' podcast, where your host, Rob Lee, leads the way. Our today’s guest: is Chef Erik Berlin, affectionately known as Chef Egg, a culinary virtuoso with over two decades of experience, who wears multiple hats as a professionally trained chef, culinary instructor, and captivating host of Chef Egg Live: Interactive Cooking Events. Chef Egg's mission is to liberate individuals from the clutches of boxed, frozen, and fast food routines by empowering them with genuine culinary prowess. Beyond mere recipes, he imparts the essential details needed for true culinary independence, guiding from grocery store to kitchen table, where simplicity and flavor reign supreme. With an electrifying energy and a magnetic sense of humor, Chef Egg effortlessly connects with diverse audiences, captivating learners of all ages through his engaging and fun-filled teaching approach. As a master of craft, he marries formal culinary training, practical experience, and street-smart wit, carving a distinctive niche amidst the sea of culinary content. Join us in this episode as we unravel Chef Egg's remarkable journey, exploring his fervent dedication to enriching lives through culinary education and entertainment, and his unique blend of culinary mastery and performance artistry.In this episode:Join us for a thought-provoking podcast episode as we delve into the multifaceted impact of cooking, exploring how this culinary artistry can profoundly influence diverse aspects of life, including health, finances, and self-esteem.Embark on a creative journey with us in this episode, as we unravel the essence of being an artist in the realm of culinary delights, probing into the relentless pursuit of improvement and the magical process of crafting original experiences through food.Tune in for a compelling discussion on the pivotal role of hospitality in the culinary world, where we uncover how the act of cooking extends far beyond the kitchen, fostering meaningful connections and shared experiences that resonate deeply with people.In this captivating episode, we dive into the realm of intuitive cooking, unveiling the art of crafting delectable meals by harnessing the innate understanding of available ingredients and skillfully transforming them into culinary masterpieces.Join us on a culinary exploration of versatility and creativity as we explore the fascinating world of leftover tacos, uncovering how these humble remnants can be ingeniously repurposed into an array of delectable dishes, from vibrant taco salads to irresistible nachos.Get ready to be inspired as Chef shares his journey in the culinary industry and his passion for teaching people how to cook. He discusses the importance of cooking skills in various aspects of life, such as health, finances, and self-esteem. Chef Egg also talks about his unique approach to cooking classes and his desire to create original and memorable experiences for his audience. He emphasizes the importance of making connections with people and constantly striving for improvement as an artist.Mentioned in this episode:Chef Egg's Website🎧🌟 Don't forget to rate and review this episode to support the best in podcasting! 🌟🎧 Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

Welcome aboard 'The Truth in This Art' podcast, under the guidance of your host, Rob Lee. On today’s episode, we have Chef Scott Bacon, a distinguished contemporary and classically trained Maryland chef, who seamlessly blends cultural diversity, tradition, and refinement to craft character-rich dishes. Drawing inspiration from his Southern Black and British heritage, underscored by a foundation of classic French finesse, Chef Bacon's culinary journey is a harmonious fusion of flavors. As the head chef overseeing culinary operations at Maryland's exclusive Relais & Chateaux property, he weaves cherished family memories of togetherness around the dining table into his creations. With over 11 years of culinary expertise in Baltimore, Chef Bacon upholds Magdalena's mission to reimagine Maryland cuisine with innovative and artful interpretations, incorporating his own Southern influence onto the plate. Having contributed to renowned establishments such as Cinghiale, Bar Vasquez, and Johnnys, Chef Bacon's journey is marked by a commitment to both tradition and reinvention, while his passion for culinary exploration resonates beyond the kitchen through his love for electronic music production and performance.In this episode, we uncover:Chef Scott Bacon's rich culinary journey, exploring how his Southern, black, and British heritage, along with classic French finesse, interlace to shape his signature flavors and techniques.Join us for an insightful discussion as we unravel Chef Bacon's innovative approach to cooking, where he skillfully blends diverse cultural flavors and techniques to craft extraordinary and tantalizing dishes.Tune in for a thought-provoking exploration of Chef Bacon's culinary philosophy, as we delve into his belief that achieving exceptional quality and flavor ultimately justifies any means taken during the cooking process.Discover the secret world of off-menu delights in this episode, as we uncover Chef Bacon's affinity for creating special dishes that transcend the ordinary, delighting VIPs and loyal patrons who share his appreciation for exceptional cuisine.Embark on a gastronomic journey with Chef Bacon as we uncover his approach to selecting dining destinations during his off days, offering insights into his quest for inspiration and unique dining experiences that ignite his passion for exceptional food.In this episode, host Rob Lee interviews Chef Scott Bacon, a contemporary and classically trained chef from Maryland. They discuss Chef Bacon's culinary journey, his influences, and his approach to cooking. Chef Bacon shares how his Southern, black, and British roots, along with classic French finesse, shape his interpretations of Maryland classics. He also talks about the importance of breaking the rules in cooking and how his training as a musician influences his culinary creativity. The episode concludes with a discussion on the significance of off-menu dishes and the criteria Chef Bacon considers when selecting a restaurant to dine at on his off days.Mentioned in this episodeMagdalena, A Maryland Bistro🎧🌟 Don't forget to rate and review this episode to support the best in podcasting! 🌟🎧 Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

Step right into 'The Truth in This Art' podcast, guided by your host, Rob Lee. In today’s conversation, I talk with Davon Pulliam. He is the owner of Tortuga Kombucha, a black-owned small batch tea-focused kombucha beverage company. Originally from New York, Davon moved to Baltimore in 2003 and has a background in culinary arts. He started making kombucha as a hobby and eventually turned it into a business. Davon is passionate about creating high-quality kombucha and aims to distinguish his brand by focusing on the tea flavors and using minimal ingredients.ABOUT TORTUGA KOMBUCHATortuga Kombucha, a Black Owned small batch tea-centric kombucha enterprise, produces exquisite pét nat-style kombucha beverages that delight the palate. Guided by the wisdom of the Tortuga, we embrace the art of patience, crafting our kombucha meticulously to capture the essence of each tea before and after fermentation. This journey of development has enabled us to delve into the multifaceted world of tea, engaging with people and shops to learn about its rich culture, traditions, flavors, and origins.Within this chat, we shed light on:The inspiring journey of Davon, a visionary entrepreneur, delves into his mission to establish a prominent presence as the third most renowned kombucha brand in Baltimore, all while championing sustainability through innovative waste reduction practices.The artistry behind Davon's minimalistic approach to kombucha crafting, immersing ourselves in the intricate world of tea flavors and discovering how he masterfully intertwines different teas to create distinct and enticing kombucha varieties.Tune in to discover Davon's aspirations of elevating the status of kombucha to fine dining excellence, as we delve into his aspirations to have his exceptional creations grace the menus of high-end restaurants, offering a tantalizing glimpse into the future of kombucha's presence in gourmet settings.You won't want to skip this one! Davon shares his journey from making kombucha as a hobby to starting his own business. He discusses how his culinary background has influenced his approach to kombucha-making and the importance of treating his product and customers with respect. Davon also talks about the process of making kombucha and what sets his product apart from others. He emphasizes the minimal approach and the use of different teas for each flavor. Davon's mission is to reduce waste and create a product that can be enjoyed in various settings, including fine dining establishments. He wants to be known for his tea-focused kombucha and hopes to be featured in high-end restaurants. Despite the health benefits of kombucha, Davon does not focus on marketing his product as a health drink, but rather as a beverage that people can enjoy. In his downtime, Davon enjoys playing video games, listening to podcasts, and spending time with his family.Mentioned in this episode:Tortuga Kombucha🎧🌟 Don't forget to rate and review this episode to support the best in podcasting! 🌟🎧 Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

Greetings to 'The Truth in This Art' podcast, presented by your host, Rob Lee. Today I chatted with Chef Sedrick Crawley, a culinary virtuoso and the esteemed Culinary Director at Pizza University & Culinary Arts Center, who boasts an impressive legacy encompassing over 25 illustrious years in the culinary domain. Having honed his craft alongside culinary luminaries like Wolfgang Puck, Guy Fieri, and Carla Hall, Chef Sedrick stands as a testament to his classically French-trained expertise and unwavering commitment to crafting extraordinary gastronomic journeys. As an ardent advocate for the art of pizza making, Chef Sedrick's dedication shines through in his role as an inspiring mentor, nurturing aspiring culinary professionals and imparting invaluable career guidance. Join us as we delve into Chef Sedrick's culinary odyssey, uncovering the flavors, wisdom, and passion that fuel his remarkable journey.About the Pizza University & Culinary Arts Center Pizza University & Culinary Arts Center was founded to address the demand for skilled pizza makers and chefs. Our immersive training emphasizes theoretical and practical techniques to master dough, sauce, and crust creation, as well as ingredient selection for authentic, delicious, and wholesome results. Our mission is to nurture a new generation of knowledgeable pizzaioli and chefs, fostering wellness within the restaurant industry and diverse culinary landscape that ignites our collective cooking passion.In this feature, we unravel:The intricate tapestry of the culinary world as we delve into the pivotal role that attention to detail plays in shaping remarkable dining experiences.The heart of pizza perfection as we dissect the significance of dough quality, unraveling how it serves as the cornerstone for crafting an exceptional and delectable pizza.In this episode, we challenge the conventional as we unravel the delicious truth behind pizza toppings, delving into the art of simplicity and how it often holds the key to culinary brilliance.Embark on a journey of culinary education with Pizza University, as we delve into their transformative courses that not only unravel the secrets of pizza fundamentals but also empower budding entrepreneurs with valuable insights into business development.Join us for an inspiring conversation as we hear firsthand accounts from graduates of Pizza University who have translated their passion into success, opening their own thriving pizzerias and making their mark in the dynamic world of pizza craftsmanship.Join us for a captivating episode as Chef Sedrick shares his background in the culinary industry and his passion for creating culinary art. He discusses the importance of attention to detail in the kitchen and the role of pizza dough in creating a superior pizza. Chef Sedrick also talks about the different courses and brand partnerships at Pizza University, as well as the employment opportunities for graduates.Mentioned in this episode:Pizza University 🍕 🎧🌟 Don't forget to rate and review this episode to support the best in podcasting! 🌟🎧 Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

Welcome to 'The Truth in This Art' podcast, hosted by Rob Lee, Engage in this meaningful conversation with Shaun Stewart, a distinguished libations curator and master of mixology, currently serving as the bar manager and craft cocktail extraordinaire at JBGBs. With an impressive career spanning over 15 years, Shaun's expertise shines as he intricately crafts balanced and visually captivating cocktails that push the boundaries of innovation. Notably, his impact has been felt at esteemed establishments like The Elk Room, where he earned acclaim for creating two exceptional menus featuring specialty drinks, seasonal sangria, and a groundbreaking bottled cocktail program, propelling the venue's recognition as one of Esquire magazine's top 25 bars. A true luminary in the field, Shaun's achievements extend to his role as a Bartender's Guild member and a multi-year participant in the prestigious Ryes Up competition. His mastery also graced Gunther & Co. and Bar Liquorice, both celebrated for their transformative bar programs, earning Bar Liquorice the accolade of "Best New Bar 2014" from City Paper and "Best New Neighborhood Bar 2015" from Baltimore Magazine, solidifying Shaun's status as a trendsetting force in the world of mixology. Furthermore, Shaun's prowess led him to become a finalist for Glennfiddich Experimental Bartender of the Year and compete in the esteemed Bacardi Legacy competition, showcasing his enduring commitment to pushing the boundaries of cocktail artistry.In this talk, we navigate through:The artistry behind the perfect cocktail, diving into the intricacies of balance and flavor that Shaun Stewart, our esteemed guest, expertly crafts to tantalize the taste buds.Join us as we delve into Shaun's philosophy of perpetual growth and exploration, as he shares his insights on the transformative power of pushing boundaries and embracing change to avoid the trap of creative stagnation.Discover the captivating fusion of mixology and nostalgia at JBGBs through an exploration of their wrestling-themed cocktail menu, delving into how Shaun's innovative approach elevates the guest experience with a playful twist.Tune in for an engaging conversation as Shaun Stewart unveils his ultimate dream drink companion, Danhausen, a charismatic wrestler celebrated for his distinctive character and remarkable brand-building acumen, offering a glimpse into the exciting realm of cross-industry collaborations.Don't miss this incredible episode as Shaun shares his journey in the industry, from starting as a bartender to becoming a craft cocktail specialist. He discusses the importance of balance in cocktails and the need for them to complement the food they are paired with. Shaun also talks about his love for pushing himself and constantly trying new things to keep the joy in his work. He shares some of the popular cocktails at Jbgb's, including the Chicago Pearl and Jarif's Crystal Ball Crystal. The conversation also touches on Shaun's passion for wrestling and his dream of having a drink with Danhausen, a wrestler known for his unique character.Mentioned in this episodeJBGB's🎧🌟 Don't forget to rate and review this episode to support the best in podcasting! 🌟🎧 Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

Embark on a journey of discovery with 'The Truth in This Art' podcast, as Rob Lee leads the conversation with Sid Sharma, a visionary co-founder behind Mobtown Fermentation, the dynamic Baltimore-based venture renowned for its exceptional creations, Wild Bay Kombucha and Icaro Yerba Maté. Hailing from Baltimore, Sid's roots run deep within the city, and his enduring friendship with co-founders Adam and Sergio since their teenage years fuels their shared journey. A fervent advocate of fermentation, Sid channels his unwavering commitment to crafting premium products, infusing Mobtown Fermentation with his boundless passion and dedication.About Mobtown FermentationMobtown Fermentation LLC was founded by Sid Sharma with two childhood friends: Sergio Malarin and Adam Bufano. Mobtown Fermentation is the maker of Wild Bay Kombucha and Icaro Yerba Maté. Mobtown Fermentation's beverages are currently being sold in over 1500 stores in the Mid-Atlantic.Through fermentation techniques and unique flavor combinations, Mobtown Fermentation is able to create a kombucha for both new and seasoned drinkers. Mobtown Fermentation hopes you enjoy our simple and honest recipeIn this dialogue, we peel back the layers on:The captivating origin story of Mobtown Fermentation, which rooted in a cherished family recipe and a shared vision to introduce the wonders of kombucha to Baltimore's heart.Embark on a flavorful journey as we delve into the intricate art of crafting Wild Bay Kombucha, exploring the meticulous balance achieved through inventive flavor combinations and the conscious use of fair trade organic gunpowder green tea.Tune in to discover the whimsical world of Mobtown Fermentation's branding, symbolized by their endearing rabbit mascot, and delve into how this playful and creative ethos resonates throughout their approach.In this episode, we delve into the complexities of working with close friends, examining the fine balance of setting aside ego and preserving professionalism, a crucial lesson learned on the path to success.Join us as we decode the core attributes of a triumphant entrepreneur, diving into the trio of patience, processing, and perfection, and how they interplay to pave the way for greatness.Uncover the golden rule for business growth and development in this enlightening episode, where we explore the art of adding genuine value to people's lives and nurturing authentic engagement with the audience, serving as the ultimate key to unlocking progress.Don't miss out on this valuable conversation with Sid as he shares the story behind Wild Bay Kombucha and the importance of being based in Baltimore. The company started with a family recipe and a desire to bring kombucha to their hometown. They focus on making a perfectly balanced kombucha using unique flavor combinations and fair trade organic gunpowder green tea. The branding, including the rabbit mascot, reflects their fun and creative approach. Sid emphasizes the importance of working with friends and leaving ego and friendship at the door. He also shares three traits of a successful entrepreneur: patience, processing, and perfection. Sid believes in adding value to people's lives and engaging with their audience in an authentic way.Mentioned in this episodeWild Bay Kombucha🎧🌟 Don't forget to rate and review this episode to support the best in podcasting! 🌟🎧 Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

Welcome to a world of insightful discussions on 'The Truth in This Art' podcast, featuring host Rob Lee and our guest Ayeshah Julia Abuelhiga, a visionary entrepreneur, and trailblazer, who serves as the driving force behind Mason Dixie Foods, a prominent Baltimore enterprise renowned for its exceptional clean-label, preservative-free, frozen delicacies including scratch-made biscuits, scones, and sweet rolls. Ayeshah's unwavering dedication to disrupting the frozen bread and dough landscape has yielded remarkable results, as Mason Dixie Foods proudly introduces the market's first frozen, zero-prep, clean-label assortment of biscuits, scones, and sweet rolls. With an extensive presence of over 5,000 stores nationwide, including esteemed retailers like Whole Foods, Ayeshah's culinary prowess and commitment to quality ingredients have propelled Mason Dixie Foods to remarkable success in redefining comfort food.During this conversation, we go in-depth on:Ayeshah's culinary journey, rooted in her upbringing within a diverse community, and delve into how her exposure to an array of flavors and cuisines ignited her profound passion for food.The artistry behind Mason Dixie Foods, a trailblazing Baltimore enterprise that crafts delectable clean-label, preservative-free frozen treats, including biscuits, scones, and sweet rolls, all meticulously handmade from scratch to tantalize the taste buds.Discover the compelling tale of Ayeshah's Kickstarter venture, as we delve into the heartwarming stories of individuals who resonated deeply with the emotional connection to biscuits, resulting in an outpouring of support that catapulted her vision into reality.Tune in to hear Ayeshah's insightful perspective on the power of diversity and authenticity in the business realm, as we explore how she actively cultivates an inclusive and dynamic work environment that thrives on vibrancy and unity.Join us for an episode dedicated to unraveling the significance of mindful eating and ingredient quality in promoting a wholesome lifestyle, as Ayeshah sheds light on the vital importance of being conscious of what you consume.In this thought-provoking episode, Ayeshah imparts her wisdom on forging an individual path to success, breaking free from conventional molds, and embracing the journey of carving one's unique route toward accomplishment.Join us and learn from the best! Ayeshah shares her journey from working in the food and beverage industry to starting her own company. Growing up in a diverse community and being exposed to different flavors and cuisines inspired Ayeshah's love for food. After working in corporate jobs and feeling unfulfilled, she decided to pursue her passion for comfort food and started Mason Dixie Foods. Ayeshah's goal was to create clean-label, preservative-free, frozen biscuits, scones, and sweet rolls that were made from scratch and tasted delicious. She launched her concept on Kickstarter and received overwhelming support from people who had a deep emotional connection to biscuits. Ayeshah believes in the importance of diversity and authenticity in business and strives to create an inclusive and vibrant work environment. She also emphasizes the value of knowing what you eat and the impact it can have on your health. Ayeshah's approach to entrepreneurship is to follow her own path and not be bound by traditional formulas for success.Mentioned in this episodeMason Dixie🎧🌟 Don't forget to rate and review this episode to support the best in podcasting! 🌟🎧 Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

Engage your mind with 'The Truth in This Art' podcast, where host Rob Lee guides the way on an enthralling discussion with Enrique Pallares, a versatile individual with a rich background as a former polo player, accomplished writer, and enterprising entrepreneur, who stands as a true maestro in the realm of vermouth. As a co-founder of The Wine Collective, a prominent Baltimore venture renowned for its commitment to all-natural herbal remedies, fine wines, and culinary delights, Enrique's journey has been marked by diverse experiences. Having embarked on a transformative journey from Ecuador to Argentina at the tender age of 17 to pursue a career in professional polo, he has traversed the globe, residing in cultural hubs like Argentina, California, and Spain. Despite his global explorations, Enrique's heart has remained intertwined with the realms of bars, kitchens, farms, and the exquisite worlds of books, wine, and vermouth. A distinguished presence, he also contributes as a valued Member of the Board of Directors for the Maryland Wineries Association, embodying a dedication to excellence and a passion for sharing exceptional meals and wines with fellow connoisseurs.In this broadcast, we dive deep into:The Wine Collective's inspiring journey, fueled by an unwavering dedication to quality and a relentless pursuit of innovation that's reshaping the landscape of winemaking.Explore the captivating world of vermouth, a fortified aromatized wine that tantalizingly balances the intricate interplay of acidity, sweetness, and bitterness, unearthing the artistry behind this complex elixir.In this episode, we unravel the profound role of food and beverage as societal connectors, delving into how these culinary threads weave meaningful connections and foster unforgettable experiences.Discover the impactful initiatives led by the Maryland Wineries Association as we delve into their tireless efforts to elevate growing conditions, champion the local wine industry, and advocate for pivotal legislation that bolsters the dreams of winemakers.Tune in to uncover the vibrant heartbeat of Baltimore's culinary landscape, spotlighting the passionate trailblazers who infuse their creative energies into the city's food and beverage scene, crafting a symphony of beauty, flavor, and devotion.Get ready for a mind-blowing episode as Enrique joins host Rob Lee to discuss his background, the ethos of The Wine Collective, and the importance of quality in food and wine. Enrique shares his love for vermouth and explains what makes good vermouth. He also talks about the concept of the collective and the importance of collaboration in the wine industry. Enrique highlights the power of sharing a good meal and good wine with others and the role of food and beverage in connecting people and building community. He also discusses his role on the board of directors for the Maryland Wineries Association and the work they do to support and promote the local wine industry.Mentioned in this episode:The Wine Collective🎧🌟 Don't forget to rate and review this episode to support the best in podcasting! 🌟🎧 Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

It's time to explore creativity on 'The Truth in This Art' podcast, where Rob Lee takes the lead on this meaningful conversation with Mike Boggs, the mastermind behind Cheezy Mike's Food Emporium, a culinary haven in Baltimore dedicated to serving up delectable elevated comfort food with a cheese-centric twist, including delightful vegan options. Boasting an impressive 25-year journey in the hospitality realm, Mike, who previously held the role of General Manager at Red Maple and gained recognition as a beloved local DJ, skillfully melds the finesse of upscale dining with the cozy charm of your favorite neighborhood takeout joint. Inspired by the convivial ambiance of backyard cookouts, Cheezy Mike's embodies the harmonious fusion of gastronomy and entertainment, crafting cherished memories one cheese-infused dish at a time.In this session, we take a closer look at:The success story of Cheesy Mike's Food Emporium, a cozy Baltimore food stall celebrated for its upscale comfort food with a cheese-centric focus.Explore Mike Boggs' inspiring journey from being a DJ to becoming the creative force behind Cheesy Mike's, a culinary venture born amidst the challenges of the pandemic.Uncover the delectable offerings that grace the menu of Cheesy Mike's, featuring mouthwatering treats like grilled cheeses, cheesesteak egg rolls, and a tantalizing French dip sandwich.Join us in a discussion about the art of presentation and ambiance as Mike Boggs shares his vision for infusing Cheesy Mike's with both delectable cuisine and captivating music, fostering a memorable dining vibe.Dive into the innovative fusion of flavors and sounds at Cheesy Mike's as we explore Mike's ingenious use of Twitch DJs to enhance the sensory experience, resonating through the food stall's speakers.You won't want to miss this enlightening conversation with Mike as he shares how he transitioned from being a DJ to opening his own food stall, and the inspiration behind his cheese-focused comfort food concept. He discusses the staples of his menu, the importance of presentation, and the challenges of operating a small kitchen. Mike also talks about the connection between food and music, and how he incorporates music into the dining experience at Cheesy Mike's.Mentioned in this episodeCheezy Mike's websiteMount Vernon Market🎧🌟 Don't forget to rate and review this episode to support the best in podcasting! 🌟🎧 Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

Get ready for thought-provoking conversations on 'The Truth in This Art' podcast, with your host, Rob Lee, and today’s guest: Josey Schwartz, the co-owner, brewer, and visionary behind Suspended Brewing Company, a small yet impactful brewery nestled in Baltimore's Pigtown neighborhood. With a firm commitment to both ecological stewardship and social justice, Suspended Brewing Company stands as a fully vegan and cruelty-free establishment, exemplifying the harmonious blend of business and community upliftment. Josey and her diverse team are dedicated to crafting a diverse array of beers, from hoppy ales to flavorful dark brews, all while maintaining a strong focus on sustainability and inclusivity.In the course of this episode, we explore:Suspended Brewing Company's impact on Pigtown, Baltimore, where beer becomes a catalyst for community transformation.Sustainability and waste reduction: How Suspended Brewing Company strives to revolutionize brewery practices.Unveil the artistry behind mixed-culture beers with Josey and her partners, as they honor Belgian brewing heritage and innovation.From vows to baby coos: Inside Suspended Brewing Company's versatile space, where weddings and baby showers find a unique home.Crafting an inclusive haven: Delve into how Suspended Brewing Company champions social responsibility and creates an all-welcoming atmosphere.Don't miss this chance to hear from Josey as he shares the story behind the brewery and its mission to use beer as a vehicle for positive change. They started with the vision of creating a community-focused space in Pigtown, Baltimore, and have since become a hub for events and gatherings. Josey discusses their commitment to sustainability, clean energy, and waste reduction. She also talks about their focus on brewing mixed-culture beers and their dedication to creating a welcoming atmosphere for all.Mentioned in this episodeSuspended Brewing Company🎧🌟 Don't forget to rate and review this episode to support the best in podcasting! 🌟🎧 Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★