feed02.fireside.fm Thu, 04 Jun 2026 11:53:40 -0500 Fireside (https://fireside.fm) Lettuce Wrap https://www.lettucewrappod.com Fri, 19 Mar 2021 10:36:07 -0700 We’re Christine Doerr and Tammy Tan: friends, food enthusiasts and entrepreneurs. Between us, we own three food businesses (including our shared-use commercial kitchen where this podcast is recorded), and have lots to say about food, the food business, and the people who work in our industry. Join us each episode as we explore food and the food business with other entrepreneurs and food lovers, and share our decades of experience owning, running, and marketing our businesses. New episodes are released on the second and fourth Saturdays of the month. Thanks for listening and subscribing! en-us © 2026 Christine Doerr, Tammy Tan episodic All about food, the food business, and the people who work in the industry. Christine Doerr, Tammy Tan We’re Christine Doerr and Tammy Tan: friends, food enthusiasts and entrepreneurs. Between us, we own three food businesses (including our shared-use commercial kitchen where this podcast is recorded), and have lots to say about food, the food business, and the people who work in our industry. Join us each episode as we explore food and the food business with other entrepreneurs and food lovers, and share our decades of experience owning, running, and marketing our businesses. New episodes are released on the second and fourth Saturdays of the month. Thanks for listening and subscribing! false food, business, commercial, kitchen, shared-use, chocolate, truffles, spice, spices, cooking, entrepreneurs, starting a business Christine Doerr, Tammy Tan lettucewrappod@gmail.com yes 27: Bakers Against Racism (T&C Talk) https://www.lettucewrappod.com/27 65d02e3f-69ae-4377-8d0f-d4f57c1b7ecd Tue, 16 Jun 2020 16:30:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 27 Bakers Against Racism (T&C Talk) full Christine Doerr, Tammy Tan Update: Thanks to your purchases, we raised $1,800 to support the work of Planting Justice! Thank you for supporting this effort. -- We’ve joined thousands of other #BakersAgainstRacism supporting the #BlackLivesMatter movement by doing what we know best: making delicious food! All profits from the purchase of our brownies and spiced nuts supports Planting Justice, a non-profit organization with the mission to “Grow Food. Grow Jobs. Grow Community” by empowering “people impacted by mass incarceration and other social inequities with the skills and resources to cultivate food sovereignty, economic justice, and community healing.” On this brief episode, we share our reasons for joining this movement, and why we chose Planting Justice to receive our donations. 10:57 false Update: Thanks to your purchases, we raised $1,800 to support the work of Planting Justice! Thank you for supporting this effort.

--

We’ve joined thousands of other #BakersAgainstRacism supporting the #BlackLivesMatter movement by doing what we know best: making delicious food! All profits from the purchase of our brownies and spiced nuts supports Planting Justice, a non-profit organization with the mission to “Grow Food. Grow Jobs. Grow Community” by empowering “people impacted by mass incarceration and other social inequities with the skills and resources to cultivate food sovereignty, economic justice, and community healing.” On this brief episode, we share our reasons for joining this movement, and why we chose Planting Justice to receive our donations.

Links and Show Notes

Links and Show Notes

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

]]> blacklivesmatter, black lives matter, bakersagainstracism, bakers against racism, planting justice, brownies, nuts, spiced nuts Update: Thanks to your purchases, we raised $1,800 to support the work of Planting Justice! Thank you for supporting this effort.

--

We’ve joined thousands of other #BakersAgainstRacism supporting the #BlackLivesMatter movement by doing what we know best: making delicious food! All profits from the purchase of our brownies and spiced nuts supports Planting Justice, a non-profit organization with the mission to “Grow Food. Grow Jobs. Grow Community” by empowering “people impacted by mass incarceration and other social inequities with the skills and resources to cultivate food sovereignty, economic justice, and community healing.” On this brief episode, we share our reasons for joining this movement, and why we chose Planting Justice to receive our donations.

Links and Show Notes

Links and Show Notes

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

]]> Update: Thanks to your purchases, we raised $1,800 to support the work of Planting Justice! Thank you for supporting this effort.

--

We’ve joined thousands of other #BakersAgainstRacism supporting the #BlackLivesMatter movement by doing what we know best: making delicious food! All profits from the purchase of our brownies and spiced nuts supports Planting Justice, a non-profit organization with the mission to “Grow Food. Grow Jobs. Grow Community” by empowering “people impacted by mass incarceration and other social inequities with the skills and resources to cultivate food sovereignty, economic justice, and community healing.” On this brief episode, we share our reasons for joining this movement, and why we chose Planting Justice to receive our donations.

Links and Show Notes

Links and Show Notes

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

]]> https://fireside.fm/player/v2/ohvSM0D_+75D6BGKK ]]> Christine Doerr Tammy Tan 26: We're Social Distancing (T&C Talk) https://www.lettucewrappod.com/26 99a5d31d-ea1a-41bf-b4ef-538781d8cd5c Thu, 28 May 2020 08:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 26 We're Social Distancing (T&C Talk) full Christine Doerr, Tammy Tan We’re back! We didn’t plan to be away this long, but the world changed, quickly. In this episode, we share what it’s been like running *three* essential businesses during the COVID-19 pandemic, and how we’re coping with all the changes it’s brought about. We’ll have more episodes throughout 2020, so thank you for staying subscribed (or for resubscribing)! 23:03 false We’re back! We didn’t plan to be away this long, but the world changed, quickly. In this episode, we share what it’s been like running three essential businesses during the COVID-19 pandemic, and how we’re coping with all the changes it’s brought about.

We’ll have more episodes throughout 2020, so thank you for staying subscribed (or for resubscribing)!

Links and Show Notes

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

]]> We’re back! We didn’t plan to be away this long, but the world changed, quickly. In this episode, we share what it’s been like running three essential businesses during the COVID-19 pandemic, and how we’re coping with all the changes it’s brought about.

We’ll have more episodes throughout 2020, so thank you for staying subscribed (or for resubscribing)!

Links and Show Notes

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

]]> We’re back! We didn’t plan to be away this long, but the world changed, quickly. In this episode, we share what it’s been like running three essential businesses during the COVID-19 pandemic, and how we’re coping with all the changes it’s brought about.

We’ll have more episodes throughout 2020, so thank you for staying subscribed (or for resubscribing)!

Links and Show Notes

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

]]> https://fireside.fm/player/v2/ohvSM0D_+yiQawjZq ]]> Christine Doerr Tammy Tan 25: The Pumpkin in the Room (T&C Talk) https://www.lettucewrappod.com/25 910bc2ef-5688-4af2-947e-2f26cee06c92 Sat, 14 Dec 2019 00:00:00 -0800 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 25 The Pumpkin in the Room (T&C Talk) full Christine Doerr, Tammy Tan In our final episode of 2019, we take a break from interviews to talk about our favorite (and busiest!) time of the year: The holidays! We get personal and chat about our holiday history, how we prepare (business-wise and personally), how we celebrate, and what we miss. Along the way, we admit a few shocking truths, from Tammy’s feelings on pumpkin pie to Christine’s childhood Halloween costume, and we wrap up with a holiday-themed Wrapid Fire and a heartfelt thank you to you, our listeners! Happy Holidays, Happy New Year, and see you in 2020! (Recorded in November just ahead of Thanksgiving.) 46:22 false In our final episode of 2019, we take a break from interviews to talk about our favorite (and busiest!) time of the year: The holidays! We get personal and chat about our holiday history, how we prepare (business-wise and personally), how we celebrate, and what we miss. Along the way, we admit a few shocking truths, from Tammy’s feelings on pumpkin pie to Christine’s childhood Halloween costume, and we wrap up with a holiday-themed Wrapid Fire and a heartfelt thank you to you, our listeners!

Happy Holidays, Happy New Year, and see you in 2020!

(Recorded in November just ahead of Thanksgiving.)

Links and Show Notes

  • Turkey Brine—"To make a moist, juicy turkey, you should use our turkey brine. One package of our turkey brine is enough for a 14-20 pound turkey.”
  • Spice Hound giftsets—For the adventurous or aspiring chef, collections of four to twelve tins of herbs, rubs, and blends, from Adobo to Za’atar.
  • London Fog drink
  • Earl Grey & Vanilla—“A spin on a classic winter pairing - earl grey tea and vanilla bean combined with dark chocolate ganache and tossed in cocoa powder.”
  • Pumpkin Spice Milk Chocolate—“A holiday favorite, our milk chocolate pumpkin spice truffle is infused with a classic blend of spices traditionally used in making pumpkin pie, resulting in a rich, creamy morsel that is as good as if not better than actually biting into a freshly baked slice of pumpkin pie.”
  • Pumpkin Pie Spice—“A favorite holiday spice blend that makes delicious pies. Though it is called Pumpkin Pie Spice, it makes wonderful apple, sweet potato or any fruit pie that you want that spiced flavor. We recommend 2 teaspoon of this spice blend in your fruit pies.”
  • Cinnamon, including Vietnamese, Sri Lankan and Indonesian varieties.
  • Mulling Spices—“An aromatic blend to mull apple cider or red wines.”
  • Peppermint truffle—“Like a cool breeze on a balmy summer day, our dark chocolate peppermint truffle envelopes you with just the right amount of minty coolness for a refreshing bite that is sure to brighten your day.”
  • Peppermint Hot Chocolate Marshmallow Squares—“We have taken a quintessential childhood treat and given it a sophisticated make-over. Our artisan crafted Peppermint Hot Chocolate Marshmallow Squares are fluffy and delicate in texture. Made with Guittard Chocolate’s cocoa rouge powder and peppermint extract, our marshmallows have a robust, fudge-like flavor. The 72% dark chocolate exterior further enhances the chocolate experience resulting in an intensely satisfying treat that is sure to awaken that inner child and to please even the most discerning gourmand.“
  • Ambrosia fruit salad
  • Beef Wellington
  • Salmon terrine
  • Haystacks
  • Rainbow cookies
  • “Christmas Tree Lane” in Palo Alto plus similar streets in San Carlos, and Alameda, or find more at California Christmas Lights & Displays

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

]]> In our final episode of 2019, we take a break from interviews to talk about our favorite (and busiest!) time of the year: The holidays! We get personal and chat about our holiday history, how we prepare (business-wise and personally), how we celebrate, and what we miss. Along the way, we admit a few shocking truths, from Tammy’s feelings on pumpkin pie to Christine’s childhood Halloween costume, and we wrap up with a holiday-themed Wrapid Fire and a heartfelt thank you to you, our listeners!

Happy Holidays, Happy New Year, and see you in 2020!

(Recorded in November just ahead of Thanksgiving.)

Links and Show Notes

  • Turkey Brine—"To make a moist, juicy turkey, you should use our turkey brine. One package of our turkey brine is enough for a 14-20 pound turkey.”
  • Spice Hound giftsets—For the adventurous or aspiring chef, collections of four to twelve tins of herbs, rubs, and blends, from Adobo to Za’atar.
  • London Fog drink
  • Earl Grey & Vanilla—“A spin on a classic winter pairing - earl grey tea and vanilla bean combined with dark chocolate ganache and tossed in cocoa powder.”
  • Pumpkin Spice Milk Chocolate—“A holiday favorite, our milk chocolate pumpkin spice truffle is infused with a classic blend of spices traditionally used in making pumpkin pie, resulting in a rich, creamy morsel that is as good as if not better than actually biting into a freshly baked slice of pumpkin pie.”
  • Pumpkin Pie Spice—“A favorite holiday spice blend that makes delicious pies. Though it is called Pumpkin Pie Spice, it makes wonderful apple, sweet potato or any fruit pie that you want that spiced flavor. We recommend 2 teaspoon of this spice blend in your fruit pies.”
  • Cinnamon, including Vietnamese, Sri Lankan and Indonesian varieties.
  • Mulling Spices—“An aromatic blend to mull apple cider or red wines.”
  • Peppermint truffle—“Like a cool breeze on a balmy summer day, our dark chocolate peppermint truffle envelopes you with just the right amount of minty coolness for a refreshing bite that is sure to brighten your day.”
  • Peppermint Hot Chocolate Marshmallow Squares—“We have taken a quintessential childhood treat and given it a sophisticated make-over. Our artisan crafted Peppermint Hot Chocolate Marshmallow Squares are fluffy and delicate in texture. Made with Guittard Chocolate’s cocoa rouge powder and peppermint extract, our marshmallows have a robust, fudge-like flavor. The 72% dark chocolate exterior further enhances the chocolate experience resulting in an intensely satisfying treat that is sure to awaken that inner child and to please even the most discerning gourmand.“
  • Ambrosia fruit salad
  • Beef Wellington
  • Salmon terrine
  • Haystacks
  • Rainbow cookies
  • “Christmas Tree Lane” in Palo Alto plus similar streets in San Carlos, and Alameda, or find more at California Christmas Lights & Displays

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Sponsored By:

  • Spice Hound & NeoCocoa: Spice Hound logoNeoCocoa logo The holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!
]]> In our final episode of 2019, we take a break from interviews to talk about our favorite (and busiest!) time of the year: The holidays! We get personal and chat about our holiday history, how we prepare (business-wise and personally), how we celebrate, and what we miss. Along the way, we admit a few shocking truths, from Tammy’s feelings on pumpkin pie to Christine’s childhood Halloween costume, and we wrap up with a holiday-themed Wrapid Fire and a heartfelt thank you to you, our listeners!

Happy Holidays, Happy New Year, and see you in 2020!

(Recorded in November just ahead of Thanksgiving.)

Links and Show Notes

  • Turkey Brine—"To make a moist, juicy turkey, you should use our turkey brine. One package of our turkey brine is enough for a 14-20 pound turkey.”
  • Spice Hound giftsets—For the adventurous or aspiring chef, collections of four to twelve tins of herbs, rubs, and blends, from Adobo to Za’atar.
  • London Fog drink
  • Earl Grey & Vanilla—“A spin on a classic winter pairing - earl grey tea and vanilla bean combined with dark chocolate ganache and tossed in cocoa powder.”
  • Pumpkin Spice Milk Chocolate—“A holiday favorite, our milk chocolate pumpkin spice truffle is infused with a classic blend of spices traditionally used in making pumpkin pie, resulting in a rich, creamy morsel that is as good as if not better than actually biting into a freshly baked slice of pumpkin pie.”
  • Pumpkin Pie Spice—“A favorite holiday spice blend that makes delicious pies. Though it is called Pumpkin Pie Spice, it makes wonderful apple, sweet potato or any fruit pie that you want that spiced flavor. We recommend 2 teaspoon of this spice blend in your fruit pies.”
  • Cinnamon, including Vietnamese, Sri Lankan and Indonesian varieties.
  • Mulling Spices—“An aromatic blend to mull apple cider or red wines.”
  • Peppermint truffle—“Like a cool breeze on a balmy summer day, our dark chocolate peppermint truffle envelopes you with just the right amount of minty coolness for a refreshing bite that is sure to brighten your day.”
  • Peppermint Hot Chocolate Marshmallow Squares—“We have taken a quintessential childhood treat and given it a sophisticated make-over. Our artisan crafted Peppermint Hot Chocolate Marshmallow Squares are fluffy and delicate in texture. Made with Guittard Chocolate’s cocoa rouge powder and peppermint extract, our marshmallows have a robust, fudge-like flavor. The 72% dark chocolate exterior further enhances the chocolate experience resulting in an intensely satisfying treat that is sure to awaken that inner child and to please even the most discerning gourmand.“
  • Ambrosia fruit salad
  • Beef Wellington
  • Salmon terrine
  • Haystacks
  • Rainbow cookies
  • “Christmas Tree Lane” in Palo Alto plus similar streets in San Carlos, and Alameda, or find more at California Christmas Lights & Displays

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Sponsored By:

  • Spice Hound & NeoCocoa: Spice Hound logoNeoCocoa logo The holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!
]]> https://fireside.fm/player/v2/ohvSM0D_+P2FR7Udq ]]> Christine Doerr Tammy Tan 24: My Medium, Not Your Medium, with Anucha Kongthavorn of Mae Krua https://www.lettucewrappod.com/24 1e798b88-ee95-431d-8126-ef80d0011af2 Sat, 23 Nov 2019 00:00:00 -0800 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 24 My Medium, Not Your Medium, with Anucha Kongthavorn of Mae Krua full Christine Doerr, Tammy Tan In 2007, Anucha Kongthavorn stepped off a plane in San Francisco from his native Thailand, and got a job cooking the same day. He's spent his career in the service industry, from restaurant busser to cruise ship butler, culminating in opening his own Thai food take out, Mae Krua. He joins us to talk about his journey, shares his philosophy on serving others, provides advice on starting a restaurant, and explains why his restaurant regulars asked about his emotions before ordering. 59:58 false In 2007, Anucha Kongthavorn stepped off a plane in San Francisco from his native Thailand, and got a job cooking the same day. He's spent his career in the service industry, from restaurant busser to cruise ship butler, culminating in opening his own Thai food take out, Mae Krua. He joins us to talk about his journey, shares his philosophy on serving others, provides advice on starting a restaurant, and explains why his restaurant regulars asked about his emotions before ordering.

In this episode, he tells us

  • the origin of the name "Mae Krua"
  • how he got into the service business
  • the value of persistence
  • why he uses feeling and emotion when making food
  • how to recognize if you're in the wrong job
  • why thinking deeply about food is the first step of opening a restaurant
  • the impact of emotions on the size of a tablespoon
  • why he stopped using food delivery services like GrubHub
  • much, much more... we get philosophical on this one.

Links and Show Notes

Our thanks to Anucha for joining us. We wish him the best of luck in whatever he decides to do next.

Save 25% at Spice Hound and NeoCocoa!

The holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Anucha Kongthavorn, Mae Krua.

]]> In 2007, Anucha Kongthavorn stepped off a plane in San Francisco from his native Thailand, and got a job cooking the same day. He's spent his career in the service industry, from restaurant busser to cruise ship butler, culminating in opening his own Thai food take out, Mae Krua. He joins us to talk about his journey, shares his philosophy on serving others, provides advice on starting a restaurant, and explains why his restaurant regulars asked about his emotions before ordering.

In this episode, he tells us

  • the origin of the name "Mae Krua"
  • how he got into the service business
  • the value of persistence
  • why he uses feeling and emotion when making food
  • how to recognize if you're in the wrong job
  • why thinking deeply about food is the first step of opening a restaurant
  • the impact of emotions on the size of a tablespoon
  • why he stopped using food delivery services like GrubHub
  • much, much more... we get philosophical on this one.

Links and Show Notes

Our thanks to Anucha for joining us. We wish him the best of luck in whatever he decides to do next.

Save 25% at Spice Hound and NeoCocoa!

The holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Anucha Kongthavorn, Mae Krua.

Sponsored By:

  • Spice Hound & NeoCocoa: Spice Hound logoNeoCocoa logo The holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!
]]> In 2007, Anucha Kongthavorn stepped off a plane in San Francisco from his native Thailand, and got a job cooking the same day. He's spent his career in the service industry, from restaurant busser to cruise ship butler, culminating in opening his own Thai food take out, Mae Krua. He joins us to talk about his journey, shares his philosophy on serving others, provides advice on starting a restaurant, and explains why his restaurant regulars asked about his emotions before ordering.

In this episode, he tells us

  • the origin of the name "Mae Krua"
  • how he got into the service business
  • the value of persistence
  • why he uses feeling and emotion when making food
  • how to recognize if you're in the wrong job
  • why thinking deeply about food is the first step of opening a restaurant
  • the impact of emotions on the size of a tablespoon
  • why he stopped using food delivery services like GrubHub
  • much, much more... we get philosophical on this one.

Links and Show Notes

Our thanks to Anucha for joining us. We wish him the best of luck in whatever he decides to do next.

Save 25% at Spice Hound and NeoCocoa!

The holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Anucha Kongthavorn, Mae Krua.

Sponsored By:

  • Spice Hound & NeoCocoa: Spice Hound logoNeoCocoa logo The holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!
]]> https://fireside.fm/player/v2/ohvSM0D_+ZiN1X-BN ]]> Christine Doerr Tammy Tan Anucha Kongthavorn, Mae Krua 23: Support The Farmers Directly (T&C Talk) https://www.lettucewrappod.com/23 2915d13c-72e0-411c-8856-84d680d7763c Sat, 09 Nov 2019 00:00:00 -0800 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 23 Support The Farmers Directly (T&C Talk) full Christine Doerr, Tammy Tan This episode we talk about something we both know a bit about: farmers’ markets. Both NeoCocoa and Spice Hound owe their early success to these neighborhood marketplaces, and we firmly believe they’re an amazing way for new food entrepreneurs to get started. We visit a local market to chat with vendors and shoppers, ponder their growing popularity in urban areas, and share our experiences from over a decade of being behind the table. 26:46 false This episode we talk about something we both know a bit about: farmers’ markets. Both NeoCocoa and Spice Hound owe their early success to these neighborhood marketplaces, and we firmly believe they’re an amazing way for new food entrepreneurs to get started. We visit a local market to chat with vendors and shoppers, ponder their growing popularity in urban areas, and share our experiences from over a decade of being behind the table.

Links and Show Notes

  • La Cocina —“a nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color.”

Markets we mentioned

Farmers’ market associations

Save 25% at Spice Hound and NeoCocoa!

The holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

]]> This episode we talk about something we both know a bit about: farmers’ markets. Both NeoCocoa and Spice Hound owe their early success to these neighborhood marketplaces, and we firmly believe they’re an amazing way for new food entrepreneurs to get started. We visit a local market to chat with vendors and shoppers, ponder their growing popularity in urban areas, and share our experiences from over a decade of being behind the table.

Links and Show Notes

  • La Cocina —“a nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color.”

Markets we mentioned

Farmers’ market associations

Save 25% at Spice Hound and NeoCocoa!

The holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Sponsored By:

  • Spice Hound & NeoCocoa: Spice Hound logoNeoCocoa logo The holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!
]]> This episode we talk about something we both know a bit about: farmers’ markets. Both NeoCocoa and Spice Hound owe their early success to these neighborhood marketplaces, and we firmly believe they’re an amazing way for new food entrepreneurs to get started. We visit a local market to chat with vendors and shoppers, ponder their growing popularity in urban areas, and share our experiences from over a decade of being behind the table.

Links and Show Notes

  • La Cocina —“a nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color.”

Markets we mentioned

Farmers’ market associations

Save 25% at Spice Hound and NeoCocoa!

The holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Sponsored By:

  • Spice Hound & NeoCocoa: Spice Hound logoNeoCocoa logo The holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!
]]> https://fireside.fm/player/v2/ohvSM0D_+QlSMBAAm ]]> Christine Doerr Tammy Tan 22: Like a Gym, Except a Kitchen, with Dan Mills of Tinker Kitchen https://www.lettucewrappod.com/22 74d9f544-4442-4e21-9418-036b77c4846e Sat, 26 Oct 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 22 Like a Gym, Except a Kitchen, with Dan Mills of Tinker Kitchen full Christine Doerr, Tammy Tan Dan Mills turned his hobby of collecting commercial kitchen gadgets into Tinker Kitchen, a makerspace for community cooking. He joins us to talk about his inspiration for the space, why entrepreneurs need grit in the face of never-ending roadblocks, and how his very understanding girlfriend provided the (literal!) space he needed to succeed. 50:27 false Dan Mills turned his hobby of collecting commercial kitchen gadgets into Tinker Kitchen, a makerspace for community cooking. He joins us to talk about his inspiration for the space, why entrepreneurs need grit in the face of never-ending roadblocks, and how his very understanding girlfriend provided the (literal!) space he needed to succeed.

Links and Show Notes

Our thanks to Dan for joining us. You can find him at tinkerkitchen.org, and follow him on Twitter icon Twitter (@tinkerkitch) and Instagram icon Instagram (@tinkerkitch).

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Dan Mills, Tinker Kitchen.

]]> Dan Mills turned his hobby of collecting commercial kitchen gadgets into Tinker Kitchen, a makerspace for community cooking. He joins us to talk about his inspiration for the space, why entrepreneurs need grit in the face of never-ending roadblocks, and how his very understanding girlfriend provided the (literal!) space he needed to succeed.

Links and Show Notes

Our thanks to Dan for joining us. You can find him at tinkerkitchen.org, and follow him on Twitter icon Twitter (@tinkerkitch) and Instagram icon Instagram (@tinkerkitch).

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Dan Mills, Tinker Kitchen.

]]> Dan Mills turned his hobby of collecting commercial kitchen gadgets into Tinker Kitchen, a makerspace for community cooking. He joins us to talk about his inspiration for the space, why entrepreneurs need grit in the face of never-ending roadblocks, and how his very understanding girlfriend provided the (literal!) space he needed to succeed.

Links and Show Notes

Our thanks to Dan for joining us. You can find him at tinkerkitchen.org, and follow him on Twitter icon Twitter (@tinkerkitch) and Instagram icon Instagram (@tinkerkitch).

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Dan Mills, Tinker Kitchen.

]]> https://fireside.fm/player/v2/ohvSM0D_+FHJ4udM2 ]]> Christine Doerr Tammy Tan Dan Mills, Tinker Kitchen 21: Cake Scraps and Hugs, with Kelly Zubal of Inticing Creations https://www.lettucewrappod.com/21 a5ba9515-e51a-4894-aaeb-04038cd59215 Sat, 12 Oct 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 21 Cake Scraps and Hugs, with Kelly Zubal of Inticing Creations full Christine Doerr, Tammy Tan Kelly Zubal of Inticing Creations made a custom guitar birthday cake for Journey guitarist Neal Schon, and appeared on TV next to Martha Stewart. Now she’s here with us to talk about how she got started in her sculpted edible cakes career, her experiences as a “reality tv star”, and why her husband “Home Boy” Pete is her third favorite kitchen tool. 59:05 false Kelly Zubal of Inticing Creations made a custom guitar birthday cake for Journey guitarist Neal Schon, and appeared on TV next to Martha Stewart. Now she’s here with us to talk about how she got started in her sculpted edible cakes career, her experiences as a “reality tv star”, and why her husband “Home Boy” Pete is her third favorite kitchen tool.

Kelly also tells us

  • Why 4 years La Cocina was “the best bootcamp”
  • How she “stumbled on” edible art as a business
  • Why not eating her sculptures “breaks her heart”
  • The origins of “Inticing Creations” as a name
  • Why she “redefined what success meant” to her
  • Why she did TV food shows, and why she doesn’t do more
  • What is was like being on TV with Martha Stewart
  • About lighting the fireworks on Neal Schon’s custom guitar birthday cake
  • The food she’d take a bath in.

Links and Show Notes

Our thanks to Kelly for joining us. You can find her at inticingcreations.com and on Twitter icon Twitter @kellyzubal.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Kelly Zubal, Inticing Creations.

]]> Kelly Zubal of Inticing Creations made a custom guitar birthday cake for Journey guitarist Neal Schon, and appeared on TV next to Martha Stewart. Now she’s here with us to talk about how she got started in her sculpted edible cakes career, her experiences as a “reality tv star”, and why her husband “Home Boy” Pete is her third favorite kitchen tool.

Kelly also tells us

  • Why 4 years La Cocina was “the best bootcamp”
  • How she “stumbled on” edible art as a business
  • Why not eating her sculptures “breaks her heart”
  • The origins of “Inticing Creations” as a name
  • Why she “redefined what success meant” to her
  • Why she did TV food shows, and why she doesn’t do more
  • What is was like being on TV with Martha Stewart
  • About lighting the fireworks on Neal Schon’s custom guitar birthday cake
  • The food she’d take a bath in.

Links and Show Notes

Our thanks to Kelly for joining us. You can find her at inticingcreations.com and on Twitter icon Twitter @kellyzubal.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Kelly Zubal, Inticing Creations.

]]> Kelly Zubal of Inticing Creations made a custom guitar birthday cake for Journey guitarist Neal Schon, and appeared on TV next to Martha Stewart. Now she’s here with us to talk about how she got started in her sculpted edible cakes career, her experiences as a “reality tv star”, and why her husband “Home Boy” Pete is her third favorite kitchen tool.

Kelly also tells us

  • Why 4 years La Cocina was “the best bootcamp”
  • How she “stumbled on” edible art as a business
  • Why not eating her sculptures “breaks her heart”
  • The origins of “Inticing Creations” as a name
  • Why she “redefined what success meant” to her
  • Why she did TV food shows, and why she doesn’t do more
  • What is was like being on TV with Martha Stewart
  • About lighting the fireworks on Neal Schon’s custom guitar birthday cake
  • The food she’d take a bath in.

Links and Show Notes

Our thanks to Kelly for joining us. You can find her at inticingcreations.com and on Twitter icon Twitter @kellyzubal.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Kelly Zubal, Inticing Creations.

]]> https://fireside.fm/player/v2/ohvSM0D_+Y0Bfu__Q ]]> Christine Doerr Tammy Tan Kelly Zubal, Inticing Creations 20: Petri Dish Meats (T&C Talk) https://www.lettucewrappod.com/20 9fa26a0b-45ff-49cf-972d-9ad5d58ab74a Sat, 28 Sep 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 20 Petri Dish Meats (T&C Talk) full Christine Doerr, Tammy Tan We discuss the state of “plant-based meat alternatives” then taste seven different burgers, beef and not-beef, to see if we like (or can even identify!) the plant-based ones from Impossible Food and Beyond Burger. These are definitely not your old-school alternatives like Boca Burger or Gardenburger. Do these lab-engineered foods actually taste like beef? Can a self-described carnivore and a non-beef eater find common ground in these patties, or will we be left asking “Where’s the beef?!” 59:55 false We discuss the state of “plant-based meat alternatives” then taste seven different burgers, beef and not-beef, to see if we like (or can even identify!) the plant-based ones from Impossible Food and Beyond Burger. These are definitely not your old-school alternatives like Boca Burger or Gardenburger. Do these lab-engineered foods actually taste like beef? Can a self-described carnivore and a non-beef eater find common ground in these patties, or will we be left asking “Where’s the beef?!”

We start off talking about the explosion in the public consciousness about “plant based meat alternatives”, driven in part by Burger King, Carl’s Jr., White Castle and other fast food places including them on their menu (and the generally positive reviews they’ve gotten). Then we dive into the healthiness of eating plant-based burgers compared to beef burgers, talk a bit about the general squickiness we feel about eating foods engineered in a lab, and briefly explore their environmental impact.

Then we get to eating! Producer Jason, a self-professed burger lover, joins us in the taste test, where poke, prod and closely examine each burger to figure out which is which, while debating the definition of “burger” and “meat”.

We wrap up this episode with a philosophical discussion on knowing vs. not knowing what we’re eating, if beef will always be our first choice, and whether the next generation will consider animal flesh to be the weird thing to eat.

Links and Show Notes

Our thanks to Producer Jason for joining us. You can find him on Twitter icon Twitter @jasonanthonyguy.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Jason Anthony Guy.

]]> We discuss the state of “plant-based meat alternatives” then taste seven different burgers, beef and not-beef, to see if we like (or can even identify!) the plant-based ones from Impossible Food and Beyond Burger. These are definitely not your old-school alternatives like Boca Burger or Gardenburger. Do these lab-engineered foods actually taste like beef? Can a self-described carnivore and a non-beef eater find common ground in these patties, or will we be left asking “Where’s the beef?!”

We start off talking about the explosion in the public consciousness about “plant based meat alternatives”, driven in part by Burger King, Carl’s Jr., White Castle and other fast food places including them on their menu (and the generally positive reviews they’ve gotten). Then we dive into the healthiness of eating plant-based burgers compared to beef burgers, talk a bit about the general squickiness we feel about eating foods engineered in a lab, and briefly explore their environmental impact.

Then we get to eating! Producer Jason, a self-professed burger lover, joins us in the taste test, where poke, prod and closely examine each burger to figure out which is which, while debating the definition of “burger” and “meat”.

We wrap up this episode with a philosophical discussion on knowing vs. not knowing what we’re eating, if beef will always be our first choice, and whether the next generation will consider animal flesh to be the weird thing to eat.

Links and Show Notes

Our thanks to Producer Jason for joining us. You can find him on Twitter icon Twitter @jasonanthonyguy.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Jason Anthony Guy.

]]> We discuss the state of “plant-based meat alternatives” then taste seven different burgers, beef and not-beef, to see if we like (or can even identify!) the plant-based ones from Impossible Food and Beyond Burger. These are definitely not your old-school alternatives like Boca Burger or Gardenburger. Do these lab-engineered foods actually taste like beef? Can a self-described carnivore and a non-beef eater find common ground in these patties, or will we be left asking “Where’s the beef?!”

We start off talking about the explosion in the public consciousness about “plant based meat alternatives”, driven in part by Burger King, Carl’s Jr., White Castle and other fast food places including them on their menu (and the generally positive reviews they’ve gotten). Then we dive into the healthiness of eating plant-based burgers compared to beef burgers, talk a bit about the general squickiness we feel about eating foods engineered in a lab, and briefly explore their environmental impact.

Then we get to eating! Producer Jason, a self-professed burger lover, joins us in the taste test, where poke, prod and closely examine each burger to figure out which is which, while debating the definition of “burger” and “meat”.

We wrap up this episode with a philosophical discussion on knowing vs. not knowing what we’re eating, if beef will always be our first choice, and whether the next generation will consider animal flesh to be the weird thing to eat.

Links and Show Notes

Our thanks to Producer Jason for joining us. You can find him on Twitter icon Twitter @jasonanthonyguy.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Jason Anthony Guy.

]]> https://fireside.fm/player/v2/ohvSM0D_+cj2VNiqp ]]> Christine Doerr Tammy Tan Jason Anthony Guy 19: 850 Item To-Do List, with Marissa Daskalakis Tsangaropoulos of Fete Fraiche https://www.lettucewrappod.com/19 f234f4ee-b14b-4e76-86fe-f2a2a5c6f463 Sat, 14 Sep 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 19 850 Item To-Do List, with Marissa Daskalakis Tsangaropoulos of Fete Fraiche full Christine Doerr, Tammy Tan Growing up in a big Greek family, cooking for large groups was a natural part of Marissa Daskalakis Tsangaropoulos’ youth. She eventually turned that passion for bringing people together over food into a business, Fete Fraiche, first as a personal chef, and now as an event chef and caterer for the likes of Google and Stanford. Marissa shares the challenges of unanticipated growth, why saying *no* is such an important part of success, and the reason she’s such a gigantic fan of… lists and spreadsheets? 58:38 false Growing up in a big Greek family, cooking for large groups was a natural part of Marissa Daskalakis Tsangaropoulos’ youth. She eventually turned that passion for bringing people together over food into a business, Fete Fraiche, first as a personal chef, and now as an event chef and caterer for the likes of Google and Stanford. Marissa shares the challenges of unanticipated growth, why saying no is such an important part of success, and the reason she’s such a gigantic fan of… lists and spreadsheets?

We start by talking about being born Greek, growing up in Queens and Chicago, and learning to cook at her grandmother’s side. Her best friend’s graduation gift led to a California visit, where she met her husband and they now live with their four kids. Before she started her cooking career, she earned two degrees (in Philosophy and Industrial Organizational Psychology) and started an MBA. After living in Florence, Italy for a minute (where she got her first chance to cook in a commercial kitchen), she returned to the States and completed her culinary training at the legendary California Culinary Academy in San Francisco. A stint at Michelin-starred Commonwealth, Ladies Who Lunch, and a few other local establishments, and she was ready to strike out on her own, creating Fete Fraiche.

She didn’t initially plan to do catering and events. She started as a personal chef, making meals for for families in their home kitchen. Her clients loved her so much, they started asking her to cater large gatherings and events, eventually requiring her to sublease a commercial kitchen to handle the unanticipated growth.

We chat about how her nightmare scenario of arriving at an event without any food almost came true, and the value of word of mouth in both marketing and hiring (especially when your website is “incomplete”!). And while her time in CCA didn’t completely prepare her for running a catering business, it turns out leading weeks-long holiday events for your kids’ schools most certainly does.

We wrap up with a frank discussion about the challenges of educating customers who want custom catering for less than what they’d pay at Chipotle, and the importance of telling those customers it’s not me, it’s you....

Links and Show Notes

Our thanks to Marissa for joining us. You can find her on Instagram icon Instagram @fetefraichecooks and www.fetefraiche.com.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Marissa Daskalakis Tsangaropoulos, Fete Fraiche.

]]> Growing up in a big Greek family, cooking for large groups was a natural part of Marissa Daskalakis Tsangaropoulos’ youth. She eventually turned that passion for bringing people together over food into a business, Fete Fraiche, first as a personal chef, and now as an event chef and caterer for the likes of Google and Stanford. Marissa shares the challenges of unanticipated growth, why saying no is such an important part of success, and the reason she’s such a gigantic fan of… lists and spreadsheets?

We start by talking about being born Greek, growing up in Queens and Chicago, and learning to cook at her grandmother’s side. Her best friend’s graduation gift led to a California visit, where she met her husband and they now live with their four kids. Before she started her cooking career, she earned two degrees (in Philosophy and Industrial Organizational Psychology) and started an MBA. After living in Florence, Italy for a minute (where she got her first chance to cook in a commercial kitchen), she returned to the States and completed her culinary training at the legendary California Culinary Academy in San Francisco. A stint at Michelin-starred Commonwealth, Ladies Who Lunch, and a few other local establishments, and she was ready to strike out on her own, creating Fete Fraiche.

She didn’t initially plan to do catering and events. She started as a personal chef, making meals for for families in their home kitchen. Her clients loved her so much, they started asking her to cater large gatherings and events, eventually requiring her to sublease a commercial kitchen to handle the unanticipated growth.

We chat about how her nightmare scenario of arriving at an event without any food almost came true, and the value of word of mouth in both marketing and hiring (especially when your website is “incomplete”!). And while her time in CCA didn’t completely prepare her for running a catering business, it turns out leading weeks-long holiday events for your kids’ schools most certainly does.

We wrap up with a frank discussion about the challenges of educating customers who want custom catering for less than what they’d pay at Chipotle, and the importance of telling those customers it’s not me, it’s you....

Links and Show Notes

Our thanks to Marissa for joining us. You can find her on Instagram icon Instagram @fetefraichecooks and www.fetefraiche.com.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Marissa Daskalakis Tsangaropoulos, Fete Fraiche.

]]> Growing up in a big Greek family, cooking for large groups was a natural part of Marissa Daskalakis Tsangaropoulos’ youth. She eventually turned that passion for bringing people together over food into a business, Fete Fraiche, first as a personal chef, and now as an event chef and caterer for the likes of Google and Stanford. Marissa shares the challenges of unanticipated growth, why saying no is such an important part of success, and the reason she’s such a gigantic fan of… lists and spreadsheets?

We start by talking about being born Greek, growing up in Queens and Chicago, and learning to cook at her grandmother’s side. Her best friend’s graduation gift led to a California visit, where she met her husband and they now live with their four kids. Before she started her cooking career, she earned two degrees (in Philosophy and Industrial Organizational Psychology) and started an MBA. After living in Florence, Italy for a minute (where she got her first chance to cook in a commercial kitchen), she returned to the States and completed her culinary training at the legendary California Culinary Academy in San Francisco. A stint at Michelin-starred Commonwealth, Ladies Who Lunch, and a few other local establishments, and she was ready to strike out on her own, creating Fete Fraiche.

She didn’t initially plan to do catering and events. She started as a personal chef, making meals for for families in their home kitchen. Her clients loved her so much, they started asking her to cater large gatherings and events, eventually requiring her to sublease a commercial kitchen to handle the unanticipated growth.

We chat about how her nightmare scenario of arriving at an event without any food almost came true, and the value of word of mouth in both marketing and hiring (especially when your website is “incomplete”!). And while her time in CCA didn’t completely prepare her for running a catering business, it turns out leading weeks-long holiday events for your kids’ schools most certainly does.

We wrap up with a frank discussion about the challenges of educating customers who want custom catering for less than what they’d pay at Chipotle, and the importance of telling those customers it’s not me, it’s you....

Links and Show Notes

Our thanks to Marissa for joining us. You can find her on Instagram icon Instagram @fetefraichecooks and www.fetefraiche.com.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Marissa Daskalakis Tsangaropoulos, Fete Fraiche.

]]> https://fireside.fm/player/v2/ohvSM0D_+obkTKdLK ]]> Christine Doerr Tammy Tan Marissa Daskalakis Tsangaropoulos, Fete Fraiche 18: This Country Needs Onigilly, with Koji Kanematsu of Onigilly https://www.lettucewrappod.com/18 d3394d11-5664-4cbf-9828-06fe764b61e1 Sat, 24 Aug 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 18 This Country Needs Onigilly, with Koji Kanematsu of Onigilly full Christine Doerr, Tammy Tan The lack of decent lunch options led Koji Kanematsu to launch Onigilly, serving onigiri—traditional Japanese rice balls—to busy American workers. He now has an ambitious mission to build Onigilly into a nationwide chain of at least 500 locations, as a healthier alternative to Subway and McDonald’s. He joins us to share his vision, how his early career in high tech and mobile gaming prepared him for the food business, and why the death of his childhood friend inspires him to always move forward. -- The end of this episode mentions the death of Koji’s friend by suicide. If you or someone you know is considering suicide, please contact the National Suicide Prevention Lifeline at 1-800-273-TALK (8255), text “home” to the Crisis Text Line at 741-741 or go to suicidepreventionlifeline.org 59:59 false The lack of decent lunch options led Koji Kanematsu to launch Onigilly, serving onigiri—traditional Japanese rice balls—to busy American workers. He now has an ambitious mission to build Onigilly into a nationwide chain of at least 500 locations, as a healthier alternative to Subway and McDonald’s. He joins us to share his vision, how his early career in high tech and mobile gaming prepared him for the food business, and why the death of his childhood friend inspires him to always move forward.

The end of this episode mentions the death of Koji’s friend by suicide. If you or someone you know is considering suicide, please contact the National Suicide Prevention Lifeline at 1-800-273-TALK (8255), text “home” to the Crisis Text Line at 741-741 or go to suicidepreventionlifeline.org.

Links and Show Notes

If you or someone you know is considering suicide, please contact the National Suicide Prevention Lifeline at 1-800-273-TALK (8255), text “home” to the Crisis Text Line at 741-741 or go to suicidepreventionlifeline.org.

Our thanks to Koji for joining us. You can find him on Twitter icon Twitter @onigilly and www.onigilly.com.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Koji Kanematsu, Onigilly.

]]> The lack of decent lunch options led Koji Kanematsu to launch Onigilly, serving onigiri—traditional Japanese rice balls—to busy American workers. He now has an ambitious mission to build Onigilly into a nationwide chain of at least 500 locations, as a healthier alternative to Subway and McDonald’s. He joins us to share his vision, how his early career in high tech and mobile gaming prepared him for the food business, and why the death of his childhood friend inspires him to always move forward.

The end of this episode mentions the death of Koji’s friend by suicide. If you or someone you know is considering suicide, please contact the National Suicide Prevention Lifeline at 1-800-273-TALK (8255), text “home” to the Crisis Text Line at 741-741 or go to suicidepreventionlifeline.org.

Links and Show Notes

If you or someone you know is considering suicide, please contact the National Suicide Prevention Lifeline at 1-800-273-TALK (8255), text “home” to the Crisis Text Line at 741-741 or go to suicidepreventionlifeline.org.

Our thanks to Koji for joining us. You can find him on Twitter icon Twitter @onigilly and www.onigilly.com.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Koji Kanematsu, Onigilly.

]]> The lack of decent lunch options led Koji Kanematsu to launch Onigilly, serving onigiri—traditional Japanese rice balls—to busy American workers. He now has an ambitious mission to build Onigilly into a nationwide chain of at least 500 locations, as a healthier alternative to Subway and McDonald’s. He joins us to share his vision, how his early career in high tech and mobile gaming prepared him for the food business, and why the death of his childhood friend inspires him to always move forward.

The end of this episode mentions the death of Koji’s friend by suicide. If you or someone you know is considering suicide, please contact the National Suicide Prevention Lifeline at 1-800-273-TALK (8255), text “home” to the Crisis Text Line at 741-741 or go to suicidepreventionlifeline.org.

Links and Show Notes

If you or someone you know is considering suicide, please contact the National Suicide Prevention Lifeline at 1-800-273-TALK (8255), text “home” to the Crisis Text Line at 741-741 or go to suicidepreventionlifeline.org.

Our thanks to Koji for joining us. You can find him on Twitter icon Twitter @onigilly and www.onigilly.com.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Koji Kanematsu, Onigilly.

]]> https://fireside.fm/player/v2/ohvSM0D_+3DKz-yic ]]> Christine Doerr Tammy Tan Koji Kanematsu, Onigilly 17: BBQ is a Little Mystical, with Steven Hollifield of Seismic BBQ https://www.lettucewrappod.com/17 8f8265be-e37b-44ea-abf5-d78ccbaddf2e Sat, 10 Aug 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 17 BBQ is a Little Mystical, with Steven Hollifield of Seismic BBQ full Christine Doerr, Tammy Tan Steven Hollifield walked into a kitchen dish-pit, found it magical, and remained in food service his entire career. He now runs two kitchen-based businesses, Seismic BBQ and South Basin Kitchen, and joins us to discuss how he got his start, shares some sobering realities of owning a catering business in San Francisco, and of course, talks barbecue, from sauces to its place in American history. Learn about the value of a good partner, great suggestions for great meals, and why even the chefs at Michelin-rated restaurants go to... Taco Bell? 59:31 false Steven Hollifield walked into a kitchen dish-pit, found it magical, and remained in food service his entire career. He now runs two kitchen-based businesses, Seismic BBQ and South Basin Kitchen, and joins us to discuss how he got his start, shares some sobering realities of owning a catering business in San Francisco, and of course, talks barbecue, from sauces to its place in American history. Learn about the value of a good partner, great suggestions for great meals, and why even the chefs at Michelin-rated restaurants go to... Taco Bell?

Links and Show Notes

Our thanks to Steven for joining us. You can find Steven at Seismic BBQ and South Basin Kitchen SF.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Steven Hollifield, Seismic BBQ.

]]> Steven Hollifield walked into a kitchen dish-pit, found it magical, and remained in food service his entire career. He now runs two kitchen-based businesses, Seismic BBQ and South Basin Kitchen, and joins us to discuss how he got his start, shares some sobering realities of owning a catering business in San Francisco, and of course, talks barbecue, from sauces to its place in American history. Learn about the value of a good partner, great suggestions for great meals, and why even the chefs at Michelin-rated restaurants go to... Taco Bell?

Links and Show Notes

Our thanks to Steven for joining us. You can find Steven at Seismic BBQ and South Basin Kitchen SF.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Steven Hollifield, Seismic BBQ.

]]> Steven Hollifield walked into a kitchen dish-pit, found it magical, and remained in food service his entire career. He now runs two kitchen-based businesses, Seismic BBQ and South Basin Kitchen, and joins us to discuss how he got his start, shares some sobering realities of owning a catering business in San Francisco, and of course, talks barbecue, from sauces to its place in American history. Learn about the value of a good partner, great suggestions for great meals, and why even the chefs at Michelin-rated restaurants go to... Taco Bell?

Links and Show Notes

Our thanks to Steven for joining us. You can find Steven at Seismic BBQ and South Basin Kitchen SF.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Steven Hollifield, Seismic BBQ.

]]> https://fireside.fm/player/v2/ohvSM0D_+FnbXgp-h ]]> Christine Doerr Tammy Tan Steven Hollifield, Seismic BBQ 16: It’s So Hot In San Francisco https://www.lettucewrappod.com/16 2596bd56-a72d-4505-8487-9757cc1c7c26 Sat, 27 Jul 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 16 It’s So Hot In San Francisco full Christine Doerr, Tammy Tan It was unusually warm in San Francisco in early June, so we took a quick break from interviews to chat with each other about ice cream to keep us cool during these rare, warm San Francisco evenings. If you live in—or plan to visit—San Francisco, consider this a guide to delicious, creamy treats. 17:10 false It was unusually warm in San Francisco in early June, so we took a quick break from interviews to chat with each other about ice cream to keep us cool during these rare, warm San Francisco evenings. If you live in—or plan to visit—San Francisco, consider this a guide to delicious, creamy treats.

Links and Show Notes

San Francisco Ice Cream

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

]]> It was unusually warm in San Francisco in early June, so we took a quick break from interviews to chat with each other about ice cream to keep us cool during these rare, warm San Francisco evenings. If you live in—or plan to visit—San Francisco, consider this a guide to delicious, creamy treats.

Links and Show Notes

San Francisco Ice Cream

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

]]> It was unusually warm in San Francisco in early June, so we took a quick break from interviews to chat with each other about ice cream to keep us cool during these rare, warm San Francisco evenings. If you live in—or plan to visit—San Francisco, consider this a guide to delicious, creamy treats.

Links and Show Notes

San Francisco Ice Cream

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

]]> https://fireside.fm/player/v2/ohvSM0D_+LyGTDp4Z ]]> Christine Doerr Tammy Tan 15: I’m the “J”, with Joel Sakakihara of R&J Toffees https://www.lettucewrappod.com/15 46386860-9a3a-4e89-9437-399412b50a54 Sat, 13 Jul 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 15 I’m the “J”, with Joel Sakakihara of R&J Toffees full Christine Doerr, Tammy Tan Joel Sakakihara and his brother updated their grandfather’s 60 year old toffee recipe, and built a business that’s grown from farmer’s markets to Costco and Whole Foods. Joel joins us to chat about the complexities of running a rapidly-growing food business, advice for starting a food business of your own, and how he launched the company with... Arnold Schwarzenegger? Plus, the return of our favorite segment, Wrap-id Fire! 51:38 false This episode is dedicated to James Yamaoka.

Joel Sakakihara and his brother updated their grandfather’s 60 year old toffee recipe, and built a business that’s grown from farmer’s markets to Costco and Whole Foods. Joel joins us to chat about the complexities of running a rapidly-growing food business, advice for starting a food business of your own, and how he launched the company with... Arnold Schwarzenegger? Plus, the return of our favorite segment, Wrap-id Fire!

Links and Show Notes

This episode is dedicated to James Yamaoka

In this episode, we mention Joel’s cousin James, and the beautiful work he did designing the packaging for R&J Toffees as the company's Creative Director. Shortly after we recorded, James passed away unexpectedly at the age of 44. R&J Toffees is a family affair, and our hearts go out to the entire Yamaoka, Sakakihara, and R&J Toffees family.

James Yamaoka

Our thanks to Joel for joining us. You can find R&J Toffee on Twitter icon (@rjtoffees) and on the web at rjtoffees.com.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Joel Sakakihara, R&J Toffees.

]]> This episode is dedicated to James Yamaoka.

Joel Sakakihara and his brother updated their grandfather’s 60 year old toffee recipe, and built a business that’s grown from farmer’s markets to Costco and Whole Foods. Joel joins us to chat about the complexities of running a rapidly-growing food business, advice for starting a food business of your own, and how he launched the company with... Arnold Schwarzenegger? Plus, the return of our favorite segment, Wrap-id Fire!

Links and Show Notes

This episode is dedicated to James Yamaoka

In this episode, we mention Joel’s cousin James, and the beautiful work he did designing the packaging for R&J Toffees as the company's Creative Director. Shortly after we recorded, James passed away unexpectedly at the age of 44. R&J Toffees is a family affair, and our hearts go out to the entire Yamaoka, Sakakihara, and R&J Toffees family.

James Yamaoka

Our thanks to Joel for joining us. You can find R&J Toffee on Twitter icon (@rjtoffees) and on the web at rjtoffees.com.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Joel Sakakihara, R&J Toffees.

]]> This episode is dedicated to James Yamaoka.

Joel Sakakihara and his brother updated their grandfather’s 60 year old toffee recipe, and built a business that’s grown from farmer’s markets to Costco and Whole Foods. Joel joins us to chat about the complexities of running a rapidly-growing food business, advice for starting a food business of your own, and how he launched the company with... Arnold Schwarzenegger? Plus, the return of our favorite segment, Wrap-id Fire!

Links and Show Notes

This episode is dedicated to James Yamaoka

In this episode, we mention Joel’s cousin James, and the beautiful work he did designing the packaging for R&J Toffees as the company's Creative Director. Shortly after we recorded, James passed away unexpectedly at the age of 44. R&J Toffees is a family affair, and our hearts go out to the entire Yamaoka, Sakakihara, and R&J Toffees family.

James Yamaoka

Our thanks to Joel for joining us. You can find R&J Toffee on Twitter icon (@rjtoffees) and on the web at rjtoffees.com.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Joel Sakakihara, R&J Toffees.

]]> https://fireside.fm/player/v2/ohvSM0D_+xGI-Jclh ]]> Christine Doerr Tammy Tan Joel Sakakihara, R&J Toffees 14: Two Whole Croissants, with Robert Hac of Sons & Daughters https://www.lettucewrappod.com/14 f58e3882-8663-4917-9075-a93debea92e0 Sat, 22 Jun 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 14 Two Whole Croissants, with Robert Hac of Sons & Daughters full Christine Doerr, Tammy Tan Award-winning pastry chef Robert Hac joins us to taste some of the best chocolate croissants in San Francisco. Robert is the pastry chef at Sons & Daughters, where he builds seasonal desserts inspired by memories of the foods he ate as a kid. He traces his love of cooking to his grandma, and the dumplings and mochi they made together. We talk about the start of his decade-plus career before Robert shares the essential trait needed to enter the culinary world, creeps himself out from his open kitchen, and defends the artisan creator. And what in the world does Jackson Pollock have to do with dessert? Tune in to find out! 45:27 false Award-winning pastry chef Robert Hac joins us to taste some of the best chocolate croissants in San Francisco. Robert is the pastry chef at Sons & Daughters, where he builds seasonal desserts inspired by memories of the foods he ate as a kid. He traces his love of cooking to his grandma, and the dumplings and mochi they made together. We talk about the start of his decade-plus career before Robert shares the essential trait needed to enter the culinary world, creeps himself out from his open kitchen, and defends the artisan creator. And what in the world does Jackson Pollock have to do with dessert? Tune in to find out!

Links and Show Notes

The ten croissants we tasted for episode 14, Two Whole Croissants

Our thanks to Robert for joining us. You can find him on Instagram icon Instagram (@mrroberthac) and at Sons & Daughters.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Robert Hac, Sons & Daughters.

]]> Award-winning pastry chef Robert Hac joins us to taste some of the best chocolate croissants in San Francisco. Robert is the pastry chef at Sons & Daughters, where he builds seasonal desserts inspired by memories of the foods he ate as a kid. He traces his love of cooking to his grandma, and the dumplings and mochi they made together. We talk about the start of his decade-plus career before Robert shares the essential trait needed to enter the culinary world, creeps himself out from his open kitchen, and defends the artisan creator. And what in the world does Jackson Pollock have to do with dessert? Tune in to find out!

Links and Show Notes

The ten croissants we tasted for episode 14, Two Whole Croissants

Our thanks to Robert for joining us. You can find him on Instagram icon Instagram (@mrroberthac) and at Sons & Daughters.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Robert Hac, Sons & Daughters.

]]> Award-winning pastry chef Robert Hac joins us to taste some of the best chocolate croissants in San Francisco. Robert is the pastry chef at Sons & Daughters, where he builds seasonal desserts inspired by memories of the foods he ate as a kid. He traces his love of cooking to his grandma, and the dumplings and mochi they made together. We talk about the start of his decade-plus career before Robert shares the essential trait needed to enter the culinary world, creeps himself out from his open kitchen, and defends the artisan creator. And what in the world does Jackson Pollock have to do with dessert? Tune in to find out!

Links and Show Notes

The ten croissants we tasted for episode 14, Two Whole Croissants

Our thanks to Robert for joining us. You can find him on Instagram icon Instagram (@mrroberthac) and at Sons & Daughters.

Thank you for listening. You can follow us on Twitter icon Twitter and Instagram icon Instagram:

or email us at Email icon lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Robert Hac, Sons & Daughters.

]]> https://fireside.fm/player/v2/ohvSM0D_+jq2xWB0M ]]> Christine Doerr Tammy Tan Robert Hac, Sons & Daughters 13: I Moved 6,000 Pounds By Hand, with Elyce Zahn of Coco Tutti https://www.lettucewrappod.com/13 352af6ce-8e57-463e-85d2-6c9e87448b7f Sat, 08 Jun 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 13 I Moved 6,000 Pounds By Hand, with Elyce Zahn of Coco Tutti full Christine Doerr, Tammy Tan As an entrepreneur, you do what it takes to make your dream a reality, and Elyce Zahn almost literally built Coco Tutti by hand. She makes gorgeous, “addictively edible” chocolate artwork, an award-winning business she started just as her architectural business was going under. We cover a wide range of topics this episode, from Elyce’s start in the arts to having the vision to see a kitchen where others see an office. Learn what you can accomplish when you’re a one-woman force of nature. 59:36 false As an entrepreneur, you do what it takes to make your dream a reality, and Elyce Zahn almost literally built Coco Tutti by hand. She makes gorgeous, “addictively edible” chocolate artwork, an award-winning business she started just as her architectural business was going under. We cover a wide range of topics this episode, from Elyce’s start in the arts to having the vision to see a kitchen where others see an office. Learn what you can accomplish when you’re a one-woman force of nature.

Links and Show Notes

Our thanks to Elyce for joining us. You can find her at @cocotutti and https://www.cocotutti.com.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Elyce Zahn, Coco Tutti Chocolates.

]]> As an entrepreneur, you do what it takes to make your dream a reality, and Elyce Zahn almost literally built Coco Tutti by hand. She makes gorgeous, “addictively edible” chocolate artwork, an award-winning business she started just as her architectural business was going under. We cover a wide range of topics this episode, from Elyce’s start in the arts to having the vision to see a kitchen where others see an office. Learn what you can accomplish when you’re a one-woman force of nature.

Links and Show Notes

Our thanks to Elyce for joining us. You can find her at @cocotutti and https://www.cocotutti.com.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Elyce Zahn, Coco Tutti Chocolates.

]]> As an entrepreneur, you do what it takes to make your dream a reality, and Elyce Zahn almost literally built Coco Tutti by hand. She makes gorgeous, “addictively edible” chocolate artwork, an award-winning business she started just as her architectural business was going under. We cover a wide range of topics this episode, from Elyce’s start in the arts to having the vision to see a kitchen where others see an office. Learn what you can accomplish when you’re a one-woman force of nature.

Links and Show Notes

Our thanks to Elyce for joining us. You can find her at @cocotutti and https://www.cocotutti.com.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Elyce Zahn, Coco Tutti Chocolates.

]]> https://fireside.fm/player/v2/ohvSM0D_+b1fSRIw3 ]]> Christine Doerr Tammy Tan Elyce Zahn, Coco Tutti Chocolates 12: Food Is Not A Widget, with Mirit Cohen of Adobe https://www.lettucewrappod.com/12 22c53b6f-571a-4711-a608-11069d7b7b9e Sat, 25 May 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 12 Food Is Not A Widget, with Mirit Cohen of Adobe full Christine Doerr, Tammy Tan Mirit Cohen was “executive chef” of her family’s large dinner gatherings long before becoming Executive Chef at Google and Adobe, as well as CEO of her own “daily foodservice” business. Now Adobe’s Global Workplace Experience Programs Manager, Mirit shares her advice about the importance of identifying your market, the hazards of scaling too quickly, the right way to shut down a business, and why she believes sharing a meal is the original social networking. 53:52 false Mirit Cohen was “executive chef” of her family’s large dinner gatherings long before becoming Executive Chef at Google and Adobe, as well as CEO of her own “daily foodservice” business. Now Adobe’s Global Workplace Experience Programs Manager, Mirit shares her advice about the importance of identifying your market, the hazards of scaling too quickly, the right way to shut down a business, and why she believes sharing a meal is the original social networking.

Links and Show Notes

  • Adobe
  • Gastronaut
  • Eat Retreat—“A creative retreat and national community of food leaders”
  • Bernal Heights, SF
  • Passover—“a commemoration of [Jews’] liberation by God from slavery in ancient Egypt and their freedom as a nation under the leadership of Moses. It commemorates the story of the Exodus as described in the Hebrew Bible, especially in the Book of Exodus, in which the Israelites were freed from slavery in Egypt.”
  • Gefilte fish—“a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households.…popular on Shabbat and Jewish Holidays such as Passover.”
  • Matzah balls (or matzo balls)—“Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover.”
  • Purim—“a Jewish holiday that commemorates the saving of the Jewish people from Haman, an Achaemenid Persian Empire official who was planning to kill all the Jews, as recounted in the Book of Esther.”
  • Kibbutz—“a collective community in Israel… began as utopian communities, a combination of socialism and Zionism.”
  • Fake it till you make it
  • Jack Dorsey, co-founder and CEO of Twitter, founder and CEO of Square.
  • Executive Chef—“The very top of the kitchen management structure. Only the largest establishments have an executive chef, and it is primarily a management role; executive chefs are often responsible for the operation of multiple outlets, and thus they do very little actual cooking!”
  • Green Monday
  • Meatless Monday
  • Earth Day
  • Plant-based meals
  • reThink Food—“brings together a diverse group of thought leaders and innovators at the intersection of technology, behavior, design, and food. Our mission: to explore how areas such as big data, social networking, mobile computing, behavioral economics, marketing, neuroscience, agriculture, and culinary insight and strategy are radically changing food markets, systems, and our understanding of consumer choices.”
  • La Cocina—“a nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color.”
  • SFMade—“build and support a vibrant manufacturing sector in San Francisco that sustains companies producing locally-made products, encourages entrepreneurship and innovation, and creates employment opportunities for a diverse local workforce.”
  • AndyTown Roasters
  • Eat Club—“a virtual cafeteria that can satisfy everyone’s tastes by delivering personalized, delicious meals to office teams.”
  • Amanda Hersh of Mighty Forces
  • Maslow’s Hierarchy of Needs—“used to study how humans intrinsically partake in behavioral motivation. Maslow used the terms ‘physiological’, ‘safety’, ‘belonging and love’, ‘social needs’ or ‘esteem’, and ‘self-actualization’ to describe the pattern through which human motivations generally move. This means that in order for motivation to occur at the next level, each level must be satisfied within the individual themselves.”
  • Microplane (Amazon)
  • Immersion circulator (Amazon)

Our thanks to Mirit Cohen for joining us. You can find Mirit's articles on LinkedIn.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Mirit Cohen, Adobe.

]]> Mirit Cohen was “executive chef” of her family’s large dinner gatherings long before becoming Executive Chef at Google and Adobe, as well as CEO of her own “daily foodservice” business. Now Adobe’s Global Workplace Experience Programs Manager, Mirit shares her advice about the importance of identifying your market, the hazards of scaling too quickly, the right way to shut down a business, and why she believes sharing a meal is the original social networking.

Links and Show Notes

  • Adobe
  • Gastronaut
  • Eat Retreat—“A creative retreat and national community of food leaders”
  • Bernal Heights, SF
  • Passover—“a commemoration of [Jews’] liberation by God from slavery in ancient Egypt and their freedom as a nation under the leadership of Moses. It commemorates the story of the Exodus as described in the Hebrew Bible, especially in the Book of Exodus, in which the Israelites were freed from slavery in Egypt.”
  • Gefilte fish—“a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households.…popular on Shabbat and Jewish Holidays such as Passover.”
  • Matzah balls (or matzo balls)—“Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover.”
  • Purim—“a Jewish holiday that commemorates the saving of the Jewish people from Haman, an Achaemenid Persian Empire official who was planning to kill all the Jews, as recounted in the Book of Esther.”
  • Kibbutz—“a collective community in Israel… began as utopian communities, a combination of socialism and Zionism.”
  • Fake it till you make it
  • Jack Dorsey, co-founder and CEO of Twitter, founder and CEO of Square.
  • Executive Chef—“The very top of the kitchen management structure. Only the largest establishments have an executive chef, and it is primarily a management role; executive chefs are often responsible for the operation of multiple outlets, and thus they do very little actual cooking!”
  • Green Monday
  • Meatless Monday
  • Earth Day
  • Plant-based meals
  • reThink Food—“brings together a diverse group of thought leaders and innovators at the intersection of technology, behavior, design, and food. Our mission: to explore how areas such as big data, social networking, mobile computing, behavioral economics, marketing, neuroscience, agriculture, and culinary insight and strategy are radically changing food markets, systems, and our understanding of consumer choices.”
  • La Cocina—“a nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color.”
  • SFMade—“build and support a vibrant manufacturing sector in San Francisco that sustains companies producing locally-made products, encourages entrepreneurship and innovation, and creates employment opportunities for a diverse local workforce.”
  • AndyTown Roasters
  • Eat Club—“a virtual cafeteria that can satisfy everyone’s tastes by delivering personalized, delicious meals to office teams.”
  • Amanda Hersh of Mighty Forces
  • Maslow’s Hierarchy of Needs—“used to study how humans intrinsically partake in behavioral motivation. Maslow used the terms ‘physiological’, ‘safety’, ‘belonging and love’, ‘social needs’ or ‘esteem’, and ‘self-actualization’ to describe the pattern through which human motivations generally move. This means that in order for motivation to occur at the next level, each level must be satisfied within the individual themselves.”
  • Microplane (Amazon)
  • Immersion circulator (Amazon)

Our thanks to Mirit Cohen for joining us. You can find Mirit's articles on LinkedIn.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Mirit Cohen, Adobe.

]]> Mirit Cohen was “executive chef” of her family’s large dinner gatherings long before becoming Executive Chef at Google and Adobe, as well as CEO of her own “daily foodservice” business. Now Adobe’s Global Workplace Experience Programs Manager, Mirit shares her advice about the importance of identifying your market, the hazards of scaling too quickly, the right way to shut down a business, and why she believes sharing a meal is the original social networking.

Links and Show Notes

  • Adobe
  • Gastronaut
  • Eat Retreat—“A creative retreat and national community of food leaders”
  • Bernal Heights, SF
  • Passover—“a commemoration of [Jews’] liberation by God from slavery in ancient Egypt and their freedom as a nation under the leadership of Moses. It commemorates the story of the Exodus as described in the Hebrew Bible, especially in the Book of Exodus, in which the Israelites were freed from slavery in Egypt.”
  • Gefilte fish—“a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households.…popular on Shabbat and Jewish Holidays such as Passover.”
  • Matzah balls (or matzo balls)—“Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover.”
  • Purim—“a Jewish holiday that commemorates the saving of the Jewish people from Haman, an Achaemenid Persian Empire official who was planning to kill all the Jews, as recounted in the Book of Esther.”
  • Kibbutz—“a collective community in Israel… began as utopian communities, a combination of socialism and Zionism.”
  • Fake it till you make it
  • Jack Dorsey, co-founder and CEO of Twitter, founder and CEO of Square.
  • Executive Chef—“The very top of the kitchen management structure. Only the largest establishments have an executive chef, and it is primarily a management role; executive chefs are often responsible for the operation of multiple outlets, and thus they do very little actual cooking!”
  • Green Monday
  • Meatless Monday
  • Earth Day
  • Plant-based meals
  • reThink Food—“brings together a diverse group of thought leaders and innovators at the intersection of technology, behavior, design, and food. Our mission: to explore how areas such as big data, social networking, mobile computing, behavioral economics, marketing, neuroscience, agriculture, and culinary insight and strategy are radically changing food markets, systems, and our understanding of consumer choices.”
  • La Cocina—“a nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color.”
  • SFMade—“build and support a vibrant manufacturing sector in San Francisco that sustains companies producing locally-made products, encourages entrepreneurship and innovation, and creates employment opportunities for a diverse local workforce.”
  • AndyTown Roasters
  • Eat Club—“a virtual cafeteria that can satisfy everyone’s tastes by delivering personalized, delicious meals to office teams.”
  • Amanda Hersh of Mighty Forces
  • Maslow’s Hierarchy of Needs—“used to study how humans intrinsically partake in behavioral motivation. Maslow used the terms ‘physiological’, ‘safety’, ‘belonging and love’, ‘social needs’ or ‘esteem’, and ‘self-actualization’ to describe the pattern through which human motivations generally move. This means that in order for motivation to occur at the next level, each level must be satisfied within the individual themselves.”
  • Microplane (Amazon)
  • Immersion circulator (Amazon)

Our thanks to Mirit Cohen for joining us. You can find Mirit's articles on LinkedIn.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Mirit Cohen, Adobe.

]]> https://fireside.fm/player/v2/ohvSM0D_+RBq6P1_Z ]]> Christine Doerr Tammy Tan Mirit Cohen, Adobe 11: A Chocolate Tourist, with Jack Epstein of Chocolate Covered https://www.lettucewrappod.com/11 e3b33998-39e2-497a-a6f5-f855d8e091d5 Sat, 11 May 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 11 A Chocolate Tourist, with Jack Epstein of Chocolate Covered full Christine Doerr, Tammy Tan You don’t need passion to start a business, but you do need it to keep one going for a quarter century. Life-long entrepreneur Jack Epstein of Chocolate Covered sells over a thousand artisan chocolates from his store in the Noe Valley neighborhood of San Francisco. Learn how Jack built his unique business, and hear valuable advice from a shopkeeper who’s been in business for 25 years. Plus, Jack shares dozens of chocolate and San Francisco restaurant recommendations! (Check the show notes for links.) 41:31 false You don’t need passion to start a business, but you do need it to keep one going for a quarter century. Life-long entrepreneur Jack Epstein of Chocolate Covered sells over a thousand artisan chocolates from his store in the Noe Valley neighborhood of San Francisco. Learn how Jack built his unique business, and hear valuable advice from a shopkeeper who’s been in business for 25 years. Plus, Jack shares dozens of chocolate and San Francisco restaurant recommendations!

Links and Show Notes

Chocolates & Chocolatiers

San Francisco Restaurants & Locations

Our thanks to Jack for joining us. You can find Chocolate Covered at 4069 24th Street, between Noe and Castro in San Francisco, CA, on Twitter @ChocoCoveredSF, and at http://www.chocolatecoveredsf.com.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Jack Epstein, Chocolate Covered.

]]> chocolate, entrepreneur, business, food, candy, san francisco, noe valley, You don’t need passion to start a business, but you do need it to keep one going for a quarter century. Life-long entrepreneur Jack Epstein of Chocolate Covered sells over a thousand artisan chocolates from his store in the Noe Valley neighborhood of San Francisco. Learn how Jack built his unique business, and hear valuable advice from a shopkeeper who’s been in business for 25 years. Plus, Jack shares dozens of chocolate and San Francisco restaurant recommendations!

Links and Show Notes

Chocolates & Chocolatiers

San Francisco Restaurants & Locations

Our thanks to Jack for joining us. You can find Chocolate Covered at 4069 24th Street, between Noe and Castro in San Francisco, CA, on Twitter @ChocoCoveredSF, and at http://www.chocolatecoveredsf.com.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Jack Epstein, Chocolate Covered.

]]> You don’t need passion to start a business, but you do need it to keep one going for a quarter century. Life-long entrepreneur Jack Epstein of Chocolate Covered sells over a thousand artisan chocolates from his store in the Noe Valley neighborhood of San Francisco. Learn how Jack built his unique business, and hear valuable advice from a shopkeeper who’s been in business for 25 years. Plus, Jack shares dozens of chocolate and San Francisco restaurant recommendations!

Links and Show Notes

Chocolates & Chocolatiers

San Francisco Restaurants & Locations

Our thanks to Jack for joining us. You can find Chocolate Covered at 4069 24th Street, between Noe and Castro in San Francisco, CA, on Twitter @ChocoCoveredSF, and at http://www.chocolatecoveredsf.com.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Jack Epstein, Chocolate Covered.

]]> https://fireside.fm/player/v2/ohvSM0D_+zKXbe-Ow ]]> Christine Doerr Tammy Tan Jack Epstein, Chocolate Covered 10: I Prefer My Beer Distilled, with Stuart Cristol-Deman of Stuart on the Coast https://www.lettucewrappod.com/10 9d0f64a5-ca26-46ef-9931-46da0bfcd5f0 Sat, 27 Apr 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 10 I Prefer My Beer Distilled, with Stuart Cristol-Deman of Stuart on the Coast full Christine Doerr, Tammy Tan Stuart went from whiskey novice to Certified Bourbon Steward, turning a bad first impression with whisky into a passion he now shares with others in his at-home whiskey tasting and cooking classes. We taste our way through a personalized flight of four ryes, while learning more about whiskey (and whisky!) with Stuart as our guide. 48:50 false Stuart went from whiskey novice to Certified Bourbon Steward, turning a bad first impression with whisky into a passion he now shares with others in his at-home whiskey tasting and cooking classes. We taste our way through a personalized flight of four ryes, while learning more about whiskey (and whisky!) with Stuart as our guide.

Links and Show Notes

What we tasted

The four ryes we tasted: Sagamore Spirit Signature (Maryland) Rye, Resurgens Rye, Willett Family Estate Bottled 3 Year Rye, Venus Spirits Wayward Whiskey Rye

Other whiskeys mentioned

Additional Links

Our thanks to Stuart for joining us. You can sign up for his in-home cooking and whiskey classes at StuartOnTheCoast.com, and follow him on Facebook at Stuart on The Coast.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliate links. Purchases help support the show.

Special Guests: Jason Anthony Guy and Stuart Cristol-Deman, Stuart on the Coast.

]]> Stuart went from whiskey novice to Certified Bourbon Steward, turning a bad first impression with whisky into a passion he now shares with others in his at-home whiskey tasting and cooking classes. We taste our way through a personalized flight of four ryes, while learning more about whiskey (and whisky!) with Stuart as our guide.

Links and Show Notes

What we tasted

The four ryes we tasted: Sagamore Spirit Signature (Maryland) Rye, Resurgens Rye, Willett Family Estate Bottled 3 Year Rye, Venus Spirits Wayward Whiskey Rye

Other whiskeys mentioned

Additional Links

Our thanks to Stuart for joining us. You can sign up for his in-home cooking and whiskey classes at StuartOnTheCoast.com, and follow him on Facebook at Stuart on The Coast.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliate links. Purchases help support the show.

Special Guests: Jason Anthony Guy and Stuart Cristol-Deman, Stuart on the Coast.

]]> Stuart went from whiskey novice to Certified Bourbon Steward, turning a bad first impression with whisky into a passion he now shares with others in his at-home whiskey tasting and cooking classes. We taste our way through a personalized flight of four ryes, while learning more about whiskey (and whisky!) with Stuart as our guide.

Links and Show Notes

What we tasted

The four ryes we tasted: Sagamore Spirit Signature (Maryland) Rye, Resurgens Rye, Willett Family Estate Bottled 3 Year Rye, Venus Spirits Wayward Whiskey Rye

Other whiskeys mentioned

Additional Links

Our thanks to Stuart for joining us. You can sign up for his in-home cooking and whiskey classes at StuartOnTheCoast.com, and follow him on Facebook at Stuart on The Coast.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliate links. Purchases help support the show.

Special Guests: Jason Anthony Guy and Stuart Cristol-Deman, Stuart on the Coast.

]]> https://fireside.fm/player/v2/ohvSM0D_+-flIT57C ]]> Christine Doerr Tammy Tan Stuart Cristol-Deman, Stuart on the Coast Jason Anthony Guy 9: I Used to Dance Around Those Trees, with Nafy Flatley of Teranga Juice https://www.lettucewrappod.com/9 67f6ccb5-9618-48fc-8bf1-85bb32f2812e Sat, 13 Apr 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 9 I Used to Dance Around Those Trees, with Nafy Flatley of Teranga Juice full Christine Doerr, Tammy Tan The baobab tree looms large in the life of Nafy Flatley. Its fruit juice nourished her when she was young, and powers her Teranga Juice business today. We discuss the origins of Nafy’s business and learn a lot about the “tree of life”, including its health benefits. Can the juice of the baobab fruit help you be stronger, fall in love, or attain happiness? Listen and find out! (Recorded October, 2018.) 47:09 false The baobab tree looms large in the life of Nafy Flatley. Its fruit juice nourished her when she was young, and powers her Teranga Juice business today. We discuss the origins of Nafy’s business and learn a lot about the “tree of life”, including its health benefits. Can the juice of the baobab fruit help you be stronger, fall in love, or attain happiness? Listen and find out! (Recorded October, 2018.)

Links and Show Notes

Our thanks to Nafy for joining us. You can find her @terangalife on Twitter (and Instagram), and on the web at terangajuice.com

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliate links. Purchases help support the show.

Special Guest: Nafy Flatley, Teranga Juice.

]]> The baobab tree looms large in the life of Nafy Flatley. Its fruit juice nourished her when she was young, and powers her Teranga Juice business today. We discuss the origins of Nafy’s business and learn a lot about the “tree of life”, including its health benefits. Can the juice of the baobab fruit help you be stronger, fall in love, or attain happiness? Listen and find out! (Recorded October, 2018.)

Links and Show Notes

Our thanks to Nafy for joining us. You can find her @terangalife on Twitter (and Instagram), and on the web at terangajuice.com

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliate links. Purchases help support the show.

Special Guest: Nafy Flatley, Teranga Juice.

]]> The baobab tree looms large in the life of Nafy Flatley. Its fruit juice nourished her when she was young, and powers her Teranga Juice business today. We discuss the origins of Nafy’s business and learn a lot about the “tree of life”, including its health benefits. Can the juice of the baobab fruit help you be stronger, fall in love, or attain happiness? Listen and find out! (Recorded October, 2018.)

Links and Show Notes

Our thanks to Nafy for joining us. You can find her @terangalife on Twitter (and Instagram), and on the web at terangajuice.com

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliate links. Purchases help support the show.

Special Guest: Nafy Flatley, Teranga Juice.

]]> https://fireside.fm/player/v2/ohvSM0D_+o0YmKrXv ]]> Christine Doerr Tammy Tan Nafy Flatley, Teranga Juice 8: The Ice Cream Atmosphere, with Lori Phillips of Rocko’s Ice Cream Tacos https://www.lettucewrappod.com/8 741e2562-d5f9-4fe9-957e-3a82c0258f28 Sat, 23 Mar 2019 00:00:00 -0700 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 8 The Ice Cream Atmosphere, with Lori Phillips of Rocko’s Ice Cream Tacos full Christine Doerr, Tammy Tan From an immunology Ph.D to ice cream entrepreneur, learn how a book, a funny name, and a memory of an ice cream taco all came together to form Lori’s delicious desert business. We discuss reasons to remaining artisanal, the argument against franchising, and the power of liquid nitrogen. 1:01:16 false From an immunology Ph.D to ice cream entrepreneur, learn how a book, a funny name, and a memory of an ice cream taco all came together to form Lori’s delicious desert business. We discuss reasons to remaining artisanal, the argument against franchising, and the power of liquid nitrogen.

Links and Show Notes

Our thanks to Lori for joining us. You can find her at rockosicecreamtacos.com and @RockoSez on Twitter.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Lori Phillips, Rocko's Ice Cream Tacos.

]]> From an immunology Ph.D to ice cream entrepreneur, learn how a book, a funny name, and a memory of an ice cream taco all came together to form Lori’s delicious desert business. We discuss reasons to remaining artisanal, the argument against franchising, and the power of liquid nitrogen.

Links and Show Notes

Our thanks to Lori for joining us. You can find her at rockosicecreamtacos.com and @RockoSez on Twitter.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Lori Phillips, Rocko's Ice Cream Tacos.

]]> From an immunology Ph.D to ice cream entrepreneur, learn how a book, a funny name, and a memory of an ice cream taco all came together to form Lori’s delicious desert business. We discuss reasons to remaining artisanal, the argument against franchising, and the power of liquid nitrogen.

Links and Show Notes

Our thanks to Lori for joining us. You can find her at rockosicecreamtacos.com and @RockoSez on Twitter.

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guest: Lori Phillips, Rocko's Ice Cream Tacos.

]]> https://fireside.fm/player/v2/ohvSM0D_+g-zIsWYU ]]> Christine Doerr Tammy Tan Lori Phillips, Rocko's Ice Cream Tacos 7: My Kitchen as a Lab, with Guilianna Glassman of Alma Superfoods https://www.lettucewrappod.com/7 9a35f655-1753-483a-bd5e-c7021455fce3 Sat, 09 Mar 2019 00:00:00 -0800 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 7 My Kitchen as a Lab, with Guilianna Glassman of Alma Superfoods full Christine Doerr, Tammy Tan Why does Guilianna of Alma Superfoods say “my kitchen is my lab”? And how did a dislike of peanut butter turn into a nut butter business? Guilianna grew up in the Peruvian Andes where she helped her mom run a popular catering business. From her mom, she learned how to mix the flavors and aromas of ancient ingredients and was inspired to created her food business. She leads us through the genesis of Alma Superfoods before taking us on a culinary adventure through Peruvian flavors and ingredients. 29:51 false Why does Guilianna of Alma Superfoods say “my kitchen is my lab”? And how did a dislike of peanut butter turn into a nut butter business? Guilianna grew up in the Peruvian Andes where she helped her mom run a popular catering business. From her mom, she learned how to mix the flavors and aromas of ancient ingredients and was inspired to created her food business. She leads us through the genesis of Alma Superfoods before taking us on a culinary adventure through Peruvian flavors and ingredients.

Links and Show Notes

  • Alma Superfoods
  • Peru
  • Le Cordon Bleu
  • Processed Food Registration (PFR) —“Processors of general food commodities (e.g. baked goods, noodles, processed fresh vegetables, seafood, snack foods, dietary supplements, etc.) must obtain a Processed Food Registration (PFR) from FDB. A PFR certificate is a firm’s basic health permit. The PFR allows firms to manufacture products not specifically covered by another FDB license.”
  • Renaissance Center San Francisco —“we have helped over 29,000 entrepreneurs to start and grow more than 15,500 small businesses, creating 24,000 jobs. If you have a business idea you want to explore, are ready to start a business or want to grow your business, Renaissance is here to help you transform your dreams into reality.“
  • Quinoa
  • Maca
  • Lucuma —“The Next Delicious Superfood from Peru”
  • Ceviche (and Food Network recipe )
  • Aji amarillo (yellow) pepper —“a bright yellow pepper with a medium heat and nice fruity flavor. Native to South America, Aji Amarillo is predominantly used in Peruvian cuisine to flavor sauces for seafood and poultry.” (Spice Hound)
  • Aji panca (red) pepper —“dark red, mild pepper with a smokey, fruity taste.”
  • Chipotle pepper —a “smoked-dried jalapeño. With a spicy heat of 3000-5000 Scoville, it is used in Mexican, Southwestern, Tex-Mex dishes. Also popular in bbq rubs. Our variety is chipotle morita produced mainly in northern Mexican state of Chihuahua. With its beautiful reddish brown hue, it will add a wonderful smokey heat to your food.” (Spice Hound)
  • Tiradito
  • Chifa, Peruvian Chinese food
  • Quinotto, Peruvian Quinoa Risotto
  • Nearly 4,000 different varieties of Peruvian potatoes
  • Lomo Saltado —“marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.”
  • Bò lúc lắc/Lok Lak—“cubed beef sauteed with cucumber, tomatoes, red onion, pepper, and soy sauce dish in French-inspired Vietnamese cuisine.”
  • Huacatay, Peruvian mint
  • Gastón Acurio, “Peruvian chef and ambassador of Peruvian cuisine”
  • Limón Rotisserie San Francisco
  • La Mar San Francisco

Our thanks to Guilianna for joining us. You can find her at almasuperfoods.com and on Instagram @almasuperfoods.

Thank you for listening. You can follow us on Twitter:

That’s a wrap!

Amazon and other links may be affiliate links. Purchases help support the show.

Special Guest: Guilianna Glassman, Alma Superfoods.

]]> Why does Guilianna of Alma Superfoods say “my kitchen is my lab”? And how did a dislike of peanut butter turn into a nut butter business? Guilianna grew up in the Peruvian Andes where she helped her mom run a popular catering business. From her mom, she learned how to mix the flavors and aromas of ancient ingredients and was inspired to created her food business. She leads us through the genesis of Alma Superfoods before taking us on a culinary adventure through Peruvian flavors and ingredients.

Links and Show Notes

  • Alma Superfoods
  • Peru
  • Le Cordon Bleu
  • Processed Food Registration (PFR) —“Processors of general food commodities (e.g. baked goods, noodles, processed fresh vegetables, seafood, snack foods, dietary supplements, etc.) must obtain a Processed Food Registration (PFR) from FDB. A PFR certificate is a firm’s basic health permit. The PFR allows firms to manufacture products not specifically covered by another FDB license.”
  • Renaissance Center San Francisco —“we have helped over 29,000 entrepreneurs to start and grow more than 15,500 small businesses, creating 24,000 jobs. If you have a business idea you want to explore, are ready to start a business or want to grow your business, Renaissance is here to help you transform your dreams into reality.“
  • Quinoa
  • Maca
  • Lucuma —“The Next Delicious Superfood from Peru”
  • Ceviche (and Food Network recipe )
  • Aji amarillo (yellow) pepper —“a bright yellow pepper with a medium heat and nice fruity flavor. Native to South America, Aji Amarillo is predominantly used in Peruvian cuisine to flavor sauces for seafood and poultry.” (Spice Hound)
  • Aji panca (red) pepper —“dark red, mild pepper with a smokey, fruity taste.”
  • Chipotle pepper —a “smoked-dried jalapeño. With a spicy heat of 3000-5000 Scoville, it is used in Mexican, Southwestern, Tex-Mex dishes. Also popular in bbq rubs. Our variety is chipotle morita produced mainly in northern Mexican state of Chihuahua. With its beautiful reddish brown hue, it will add a wonderful smokey heat to your food.” (Spice Hound)
  • Tiradito
  • Chifa, Peruvian Chinese food
  • Quinotto, Peruvian Quinoa Risotto
  • Nearly 4,000 different varieties of Peruvian potatoes
  • Lomo Saltado —“marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.”
  • Bò lúc lắc/Lok Lak—“cubed beef sauteed with cucumber, tomatoes, red onion, pepper, and soy sauce dish in French-inspired Vietnamese cuisine.”
  • Huacatay, Peruvian mint
  • Gastón Acurio, “Peruvian chef and ambassador of Peruvian cuisine”
  • Limón Rotisserie San Francisco
  • La Mar San Francisco

Our thanks to Guilianna for joining us. You can find her at almasuperfoods.com and on Instagram @almasuperfoods.

Thank you for listening. You can follow us on Twitter:

That’s a wrap!

Amazon and other links may be affiliate links. Purchases help support the show.

Special Guest: Guilianna Glassman, Alma Superfoods.

]]> Why does Guilianna of Alma Superfoods say “my kitchen is my lab”? And how did a dislike of peanut butter turn into a nut butter business? Guilianna grew up in the Peruvian Andes where she helped her mom run a popular catering business. From her mom, she learned how to mix the flavors and aromas of ancient ingredients and was inspired to created her food business. She leads us through the genesis of Alma Superfoods before taking us on a culinary adventure through Peruvian flavors and ingredients.

Links and Show Notes

  • Alma Superfoods
  • Peru
  • Le Cordon Bleu
  • Processed Food Registration (PFR) —“Processors of general food commodities (e.g. baked goods, noodles, processed fresh vegetables, seafood, snack foods, dietary supplements, etc.) must obtain a Processed Food Registration (PFR) from FDB. A PFR certificate is a firm’s basic health permit. The PFR allows firms to manufacture products not specifically covered by another FDB license.”
  • Renaissance Center San Francisco —“we have helped over 29,000 entrepreneurs to start and grow more than 15,500 small businesses, creating 24,000 jobs. If you have a business idea you want to explore, are ready to start a business or want to grow your business, Renaissance is here to help you transform your dreams into reality.“
  • Quinoa
  • Maca
  • Lucuma —“The Next Delicious Superfood from Peru”
  • Ceviche (and Food Network recipe )
  • Aji amarillo (yellow) pepper —“a bright yellow pepper with a medium heat and nice fruity flavor. Native to South America, Aji Amarillo is predominantly used in Peruvian cuisine to flavor sauces for seafood and poultry.” (Spice Hound)
  • Aji panca (red) pepper —“dark red, mild pepper with a smokey, fruity taste.”
  • Chipotle pepper —a “smoked-dried jalapeño. With a spicy heat of 3000-5000 Scoville, it is used in Mexican, Southwestern, Tex-Mex dishes. Also popular in bbq rubs. Our variety is chipotle morita produced mainly in northern Mexican state of Chihuahua. With its beautiful reddish brown hue, it will add a wonderful smokey heat to your food.” (Spice Hound)
  • Tiradito
  • Chifa, Peruvian Chinese food
  • Quinotto, Peruvian Quinoa Risotto
  • Nearly 4,000 different varieties of Peruvian potatoes
  • Lomo Saltado —“marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.”
  • Bò lúc lắc/Lok Lak—“cubed beef sauteed with cucumber, tomatoes, red onion, pepper, and soy sauce dish in French-inspired Vietnamese cuisine.”
  • Huacatay, Peruvian mint
  • Gastón Acurio, “Peruvian chef and ambassador of Peruvian cuisine”
  • Limón Rotisserie San Francisco
  • La Mar San Francisco

Our thanks to Guilianna for joining us. You can find her at almasuperfoods.com and on Instagram @almasuperfoods.

Thank you for listening. You can follow us on Twitter:

That’s a wrap!

Amazon and other links may be affiliate links. Purchases help support the show.

Special Guest: Guilianna Glassman, Alma Superfoods.

]]> https://fireside.fm/player/v2/ohvSM0D_+MC_PX7RY ]]> Christine Doerr Tammy Tan Guilianna Glassman, Alma Superfoods 6: The Business of Food Awards https://www.lettucewrappod.com/6 57da5ca9-77df-41c6-9acd-cb4900ec425e Sat, 23 Feb 2019 00:00:00 -0800 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 6 The Business of Food Awards full Christine Doerr, Tammy Tan The Good Food Awards Mercantile is the place to taste the future of food, from small, sustainable producers. We discuss the Good Food Foundation that puts it on, and chat with two Good Food Guild members, direct from the show floor. 18:56 false The Good Food Awards Mercantile is the place to taste the future of food, from small, sustainable producers. We discuss the Good Food Foundation that puts it on, and chat with two Good Food Guild members, direct from the show floor.

Links and Show Notes

Our thanks to Anne Smith of Oregon Bark and Elizabeth Feinberg of Vermont Amber for joining us. You can follow them on Twitter:

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guests: Anne Smith, Oregon Bark and Elizabeth Feinberg, Vermont Amber .

]]> good food foundation, good food awards, oregon bark, vermont amber, fancy food show, farmers market, tcho, guittard, chocolate, toffee, organic, sustainable, food, business The Good Food Awards Mercantile is the place to taste the future of food, from small, sustainable producers. We discuss the Good Food Foundation that puts it on, and chat with two Good Food Guild members, direct from the show floor.

Links and Show Notes

Our thanks to Anne Smith of Oregon Bark and Elizabeth Feinberg of Vermont Amber for joining us. You can follow them on Twitter:

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guests: Anne Smith, Oregon Bark and Elizabeth Feinberg, Vermont Amber .

]]> The Good Food Awards Mercantile is the place to taste the future of food, from small, sustainable producers. We discuss the Good Food Foundation that puts it on, and chat with two Good Food Guild members, direct from the show floor.

Links and Show Notes

Our thanks to Anne Smith of Oregon Bark and Elizabeth Feinberg of Vermont Amber for joining us. You can follow them on Twitter:

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon and other links may be affiliates. Purchases help support the show.

Special Guests: Anne Smith, Oregon Bark and Elizabeth Feinberg, Vermont Amber .

]]> https://fireside.fm/player/v2/ohvSM0D_+uUu3LjFn ]]> Christine Doerr Tammy Tan Anne Smith, Oregon Bark Elizabeth Feinberg, Vermont Amber 5: Most of Them Will Give Up, with Lu Den of Lulu Yum https://www.lettucewrappod.com/5 0e26648b-65b7-4ac0-9f7c-e8f8a3860b7c Sat, 09 Feb 2019 00:00:00 -0800 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 5 Most of Them Will Give Up, with Lu Den of Lulu Yum full Christine Doerr, Tammy Tan Lulu runs a cake business, but is her ultimate goal to build a lifestyle brand? A self-taught baker and accidental entrepreneur, Lulu got her start making cakes for friends, who convinced her they were good enough to sell. We learn the value of persistence, the power of social media, and how a beautiful, delicious cake is like an attractive woman with a computer science degree. 30:10 false Lulu runs a cake business, but is her ultimate goal to build a lifestyle brand? A self-taught baker and accidental entrepreneur, Lulu got her start making cakes for friends, who convinced her they were good enough to sell. We learn the value of persistence, the power of social media, and how a beautiful, delicious cake is like an attractive woman with a computer science degree.

Links and Show Notes

Our thanks to Lulu for joining us. You can find her online at luluyum.com, @luluyumllc on Instagram, and lulu_yum on WeChat.

Thank you for listening. You can follow us on Twitter:

or email us at lettucewrappod@gmail.com.

That’s a wrap!

Special Guest: Lu Den, Lulu Yum.

]]> Lulu runs a cake business, but is her ultimate goal to build a lifestyle brand? A self-taught baker and accidental entrepreneur, Lulu got her start making cakes for friends, who convinced her they were good enough to sell. We learn the value of persistence, the power of social media, and how a beautiful, delicious cake is like an attractive woman with a computer science degree.

Links and Show Notes

Our thanks to Lulu for joining us. You can find her online at luluyum.com, @luluyumllc on Instagram, and lulu_yum on WeChat.

Thank you for listening. You can follow us on Twitter:

or email us at lettucewrappod@gmail.com.

That’s a wrap!

Special Guest: Lu Den, Lulu Yum.

]]> Lulu runs a cake business, but is her ultimate goal to build a lifestyle brand? A self-taught baker and accidental entrepreneur, Lulu got her start making cakes for friends, who convinced her they were good enough to sell. We learn the value of persistence, the power of social media, and how a beautiful, delicious cake is like an attractive woman with a computer science degree.

Links and Show Notes

Our thanks to Lulu for joining us. You can find her online at luluyum.com, @luluyumllc on Instagram, and lulu_yum on WeChat.

Thank you for listening. You can follow us on Twitter:

or email us at lettucewrappod@gmail.com.

That’s a wrap!

Special Guest: Lu Den, Lulu Yum.

]]> https://fireside.fm/player/v2/ohvSM0D_+NatHTfvz ]]> Christine Doerr Tammy Tan Lu Den, Lulu Yum 4: The Appreciation They Deserve, with Mark Priestley of Yummy Artisan Foods https://www.lettucewrappod.com/4 ec0bf80c-e48a-478d-8aab-df3519badd40 Sat, 26 Jan 2019 00:00:00 -0800 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 4 The Appreciation They Deserve, with Mark Priestley of Yummy Artisan Foods full Christine Doerr, Tammy Tan Mark has the best job: he tastes award-winning, artisan-crafted olive oils, chocolates and honey, and shares his finds with the world. He leads us through a chocolate tasting, and chats about why he started his business. 31:46 false Mark has the best job: he tastes award-winning, artisan-crafted olive oils, chocolates and honey, and shares his finds with the world. He leads us through a chocolate tasting, and chats about why he started his business.

Links and Show Notes

Our thanks to Mark for joining us. You can find him online at Yummy Artisan Foods.

Thank you for listening. You can follow us on Twitter:

or email us at lettucewrappod@gmail.com.

That’s a wrap!

Amazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.

Special Guest: Mark Priestley, Yummy Artisan Foods.

]]> Mark has the best job: he tastes award-winning, artisan-crafted olive oils, chocolates and honey, and shares his finds with the world. He leads us through a chocolate tasting, and chats about why he started his business.

Links and Show Notes

Our thanks to Mark for joining us. You can find him online at Yummy Artisan Foods.

Thank you for listening. You can follow us on Twitter:

or email us at lettucewrappod@gmail.com.

That’s a wrap!

Amazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.

Special Guest: Mark Priestley, Yummy Artisan Foods.

]]> Mark has the best job: he tastes award-winning, artisan-crafted olive oils, chocolates and honey, and shares his finds with the world. He leads us through a chocolate tasting, and chats about why he started his business.

Links and Show Notes

Our thanks to Mark for joining us. You can find him online at Yummy Artisan Foods.

Thank you for listening. You can follow us on Twitter:

or email us at lettucewrappod@gmail.com.

That’s a wrap!

Amazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.

Special Guest: Mark Priestley, Yummy Artisan Foods.

]]> https://fireside.fm/player/v2/ohvSM0D_+Ph_sZMiv ]]> Christine Doerr Tammy Tan Mark Priestley, Yummy Artisan Foods 3: These Shows Stress Me Out https://www.lettucewrappod.com/3 517f3b89-428a-4197-b5d1-61bd94e1a901 Sat, 12 Jan 2019 00:00:00 -0800 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 3 These Shows Stress Me Out full Christine Doerr, Tammy Tan We pick our favorite shows, movies and documentaries about food and cooking, from old school classics to new school faves. And a few things we definitely do not like.… 37:49 false We pick our favorite shows, movies and documentaries about food and cooking, from old school classics to new school faves. And a few things we definitely do not like.…

Links and Show Notes

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.

]]> We pick our favorite shows, movies and documentaries about food and cooking, from old school classics to new school faves. And a few things we definitely do not like.…

Links and Show Notes

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.

]]> We pick our favorite shows, movies and documentaries about food and cooking, from old school classics to new school faves. And a few things we definitely do not like.…

Links and Show Notes

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

Amazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.

]]> https://fireside.fm/player/v2/ohvSM0D_+fFSJZF0R ]]> Christine Doerr Tammy Tan 2: Not to Yuck My Mom's Yum, with Melanie Rogers of Slow Brine https://www.lettucewrappod.com/2 0d6f26a2-2862-46bc-84d2-7eaa7936057b Sat, 29 Dec 2018 00:00:00 -0800 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 2 Not to Yuck My Mom's Yum, with Melanie Rogers of Slow Brine full Christine Doerr, Tammy Tan Melanie has a pickle problem, and there’s only one way to solve it: More pickles! Can she pickle anything? We explore the difficulty of starting a food business when you have no experience, and getting hung up on the details that don’t matter (or do they?). There’s value in an enthusiastic partner when starting a business who helps with the heavy lifting (literally and figuratively). In our Wrap-id Fire round, we explore ‘kraut and pickle pairings, some good, some... less good. 29:21 false Melanie has a pickle problem, and there’s only one way to solve it: More pickles! Can she pickle anything? We explore the difficulty of starting a food business when you have no experience, and getting hung up on the details that don’t matter (or do they?). There’s value in an enthusiastic partner when starting a business who helps with the heavy lifting (literally and figuratively). In our Wrap-id Fire round, we explore ‘kraut and pickle pairings, some good, some... less good.

Links and Show Notes

Our thanks to Melanie for joining us. You can find her online at slowbrine.com and @slowbrine on Instagram.

Thank you for listening. You can follow us on Twitter:

or email us at lettucewrappod@gmail.com.

That’s a wrap!

Amazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.

Special Guest: Melanie Rogers, Slow Brine.

]]> slow brine, pickles, sauerkraut, kimchi, fermentation, wasabi, miso, japan, travel, curtido, good food award, Melanie has a pickle problem, and there’s only one way to solve it: More pickles! Can she pickle anything? We explore the difficulty of starting a food business when you have no experience, and getting hung up on the details that don’t matter (or do they?). There’s value in an enthusiastic partner when starting a business who helps with the heavy lifting (literally and figuratively). In our Wrap-id Fire round, we explore ‘kraut and pickle pairings, some good, some... less good.

Links and Show Notes

Our thanks to Melanie for joining us. You can find her online at slowbrine.com and @slowbrine on Instagram.

Thank you for listening. You can follow us on Twitter:

or email us at lettucewrappod@gmail.com.

That’s a wrap!

Amazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.

Special Guest: Melanie Rogers, Slow Brine.

]]> Melanie has a pickle problem, and there’s only one way to solve it: More pickles! Can she pickle anything? We explore the difficulty of starting a food business when you have no experience, and getting hung up on the details that don’t matter (or do they?). There’s value in an enthusiastic partner when starting a business who helps with the heavy lifting (literally and figuratively). In our Wrap-id Fire round, we explore ‘kraut and pickle pairings, some good, some... less good.

Links and Show Notes

Our thanks to Melanie for joining us. You can find her online at slowbrine.com and @slowbrine on Instagram.

Thank you for listening. You can follow us on Twitter:

or email us at lettucewrappod@gmail.com.

That’s a wrap!

Amazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.

Special Guest: Melanie Rogers, Slow Brine.

]]> https://fireside.fm/player/v2/ohvSM0D_+hwoEBVss ]]> Christine Doerr Tammy Tan Melanie Rogers, Slow Brine 1: A Crust and Fudgy Center, with Amanda Garcia of NeoCocoa https://www.lettucewrappod.com/1 07374aa9-fbca-44ae-afd5-b85b926b2e20 Sat, 15 Dec 2018 00:15:00 -0800 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 1 A Crust and Fudgy Center, with Amanda Garcia of NeoCocoa full Christine Doerr, Tammy Tan Amanda Garcia joins us to explore the value of attending school to get experience—and confidence—vs. getting into the industry early. Amanda—who fell in love with chocolate while attending pastry school—shares her thoughts on learning the fundamentals, and the difficulty of getting into a kitchen without kitchen experience, then reflects on missing out on "home economics" class as an "older" millennial. She looks forward five years and the impact of living in the Bay Area on her plans. We explore food and flavor pairings, where Amanda opines about pumpkin spice and other "trends". In the quick fire round, we force impossible choices, and end the episode recapping what we learned. 28:15 false Amanda Garcia joins us to explore the value of attending school to get experience—and confidence—vs. getting into the industry early. Amanda—who fell in love with chocolate while attending pastry school—shares her thoughts on learning the fundamentals, and the difficulty of getting into a kitchen without kitchen experience, then reflects on missing out on "home economics" class as an "older" millennial. She looks forward five years and the impact of living in the Bay Area on her plans. We explore food and flavor pairings, where Amanda opines on about pumpkin spice and other "trends". In the quick fire round, we force impossible choices, and end the episode recapping what we learned.

Links and Show Notes

Our thanks to Amanda for joining us. You can find her on Twitter (@cocoalibris) and Instagram (@chocamanda).

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

_Amazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.

Special Guest: Amanda Garcia, NeoCocoa.

]]> Amanda Garcia joins us to explore the value of attending school to get experience—and confidence—vs. getting into the industry early. Amanda—who fell in love with chocolate while attending pastry school—shares her thoughts on learning the fundamentals, and the difficulty of getting into a kitchen without kitchen experience, then reflects on missing out on "home economics" class as an "older" millennial. She looks forward five years and the impact of living in the Bay Area on her plans. We explore food and flavor pairings, where Amanda opines on about pumpkin spice and other "trends". In the quick fire round, we force impossible choices, and end the episode recapping what we learned.

Links and Show Notes

Our thanks to Amanda for joining us. You can find her on Twitter (@cocoalibris) and Instagram (@chocamanda).

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

_Amazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.

Special Guest: Amanda Garcia, NeoCocoa.

]]> Amanda Garcia joins us to explore the value of attending school to get experience—and confidence—vs. getting into the industry early. Amanda—who fell in love with chocolate while attending pastry school—shares her thoughts on learning the fundamentals, and the difficulty of getting into a kitchen without kitchen experience, then reflects on missing out on "home economics" class as an "older" millennial. She looks forward five years and the impact of living in the Bay Area on her plans. We explore food and flavor pairings, where Amanda opines on about pumpkin spice and other "trends". In the quick fire round, we force impossible choices, and end the episode recapping what we learned.

Links and Show Notes

Our thanks to Amanda for joining us. You can find her on Twitter (@cocoalibris) and Instagram (@chocamanda).

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

_Amazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.

Special Guest: Amanda Garcia, NeoCocoa.

]]> https://fireside.fm/player/v2/ohvSM0D_+Y5Ylf0-v ]]> Christine Doerr Tammy Tan Amanda Garcia, NeoCocoa 0: 0: We’re a Little Food Crazy (Pilot) https://www.lettucewrappod.com/0 fc954553-5f70-4bd0-b04e-5f775b86267a Sat, 15 Dec 2018 00:00:00 -0800 lettucewrappod@gmail.com (Christine Doerr, Tammy Tan) 0 0: We’re a Little Food Crazy (Pilot) full Christine Doerr, Tammy Tan We're Christine and Tammy: friends, food enthusiasts and entrepreneurs. Between us, we own three food businesses, and have lots to say about food, the food business, and the people who work in our industry. In this pilot episode, we share our backstory and the reasons we started Lettuce Wrap. Learn how Christine’s candy selling leads to deboning a duck which leads to an epiphany. A multitude of kitchen jobs leads to a career in graphic design, and it all ends in a sandwich of chef-ery. Meanwhile, Tammy turns up her nose at high tech to sniff out spices for a living, converts chicken into cuisine, and farmers markets become retail stores become online stores. Our inaugural "quick fire round" puts Tammy into a spice quandary, and Christine picks a favorite truffle and meal. And we learn which of us is the true food adventurer. 25:10 false We're Christine and Tammy: friends, food enthusiasts and entrepreneurs. Between us, we own three food businesses, and have lots to say about food, the food business, and the people who work in our industry.

In this pilot episode, we share our backstory and the reasons we started Lettuce Wrap.

Learn how Christine’s candy selling leads to deboning a duck which leads to an epiphany. A multitude of kitchen jobs leads to a career in graphic design, and it all ends in a sandwich of chef-ery.

Meanwhile, Tammy turns up her nose at high tech to sniff out spices for a living, converts chicken into cuisine, and farmers markets become retail stores become online stores.

Our inaugural "quick fire round" puts Tammy into a spice quandary, and Christine picks a favorite truffle and meal. And we learn which of us is the true food adventurer.

Links and Show Notes

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

]]> We're Christine and Tammy: friends, food enthusiasts and entrepreneurs. Between us, we own three food businesses, and have lots to say about food, the food business, and the people who work in our industry.

In this pilot episode, we share our backstory and the reasons we started Lettuce Wrap.

Learn how Christine’s candy selling leads to deboning a duck which leads to an epiphany. A multitude of kitchen jobs leads to a career in graphic design, and it all ends in a sandwich of chef-ery.

Meanwhile, Tammy turns up her nose at high tech to sniff out spices for a living, converts chicken into cuisine, and farmers markets become retail stores become online stores.

Our inaugural "quick fire round" puts Tammy into a spice quandary, and Christine picks a favorite truffle and meal. And we learn which of us is the true food adventurer.

Links and Show Notes

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

]]> We're Christine and Tammy: friends, food enthusiasts and entrepreneurs. Between us, we own three food businesses, and have lots to say about food, the food business, and the people who work in our industry.

In this pilot episode, we share our backstory and the reasons we started Lettuce Wrap.

Learn how Christine’s candy selling leads to deboning a duck which leads to an epiphany. A multitude of kitchen jobs leads to a career in graphic design, and it all ends in a sandwich of chef-ery.

Meanwhile, Tammy turns up her nose at high tech to sniff out spices for a living, converts chicken into cuisine, and farmers markets become retail stores become online stores.

Our inaugural "quick fire round" puts Tammy into a spice quandary, and Christine picks a favorite truffle and meal. And we learn which of us is the true food adventurer.

Links and Show Notes

Thank you for listening. You can follow us on Twitter:

or email us at lettucerwrappod@gmail.com.

That’s a wrap!

]]> https://fireside.fm/player/v2/ohvSM0D_+XyRiVQko ]]> Christine Doerr Tammy Tan