Why Food?

Dana launched her macaron bakery out of a small test kitchen in New Jersey at the age of 30 after leaving her job as a magazine photo editor to pursue a culinary degree. When Dana started applying her background in editorial photography to her business’ social media channels and the unique approach of photographing her macarons as though they were bottles of perfume or expensive jewelry, the business began to take off. Today, Dana has grown her business to ship direct to customers and wholesalers nationwide, expanded into a 6,000 square-foot facility, currently employs a team of 25, appeared on QVC, and organically grown her social following to nearly 100k while also becoming a mother in 2016. Join us for a conversation about macarons, entreprneurship and building an Instagram-ready brand. Why Food is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Suzanne Cupps is the Executive Chef of Untitled and Studio Cafe in the Whitney Museum of American Art. Born and raised in South Carolina, Suzanne spent summers on her grandfather’s farm, but dodged her mother’s requests for help in the kitchen. A math major in college, she worked in Human Resources after college before taking the leap to attend the Institute of Culinary Education and start a new career in the kitchen. She started at Annisa, working under Chef Anita Lo, and played an integral role in rebuilding and re-opening the restaurant after a major fire. She then moved to Gramercy Tavern, and helped open Untitled initially as the Chef de Cuisine under Chef Michael Anthony before being promoted to Executive Chef in 2017. Join us for a conversation about her career in some of NYC's best kitchens and how her personal style has evolved over a varied career. Why Food? is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-

Pooja’s interest in cooking started as a child in North Carolina, watching the early versions of cooking shows on television and then trying to recreate the recipes in the kitchen herself. Though she pursued other interests in fair and affordable housing through the non-profit sector, she continued to follow her ice cream-making hobby. She was particularly inspired by the blank palate of an ice cream base, when she discovered that the same spices of her parents’ Indian cooking – ginger, rose petals, saffron, and cardamom - could be used to robustly flavor ice creams in a way that she never tasted before. Join us for a discussion of Pooja's process and creativity in building an ice cream brand that's innovative and true to her culinary roots. Why Food? is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nigel Sielegar is an web designer who on a whim decided to open a stand at the Queens Night Market, selling traditional Indonesian coconut desserts with his cousin. Within one year of launch, Moon Man has created a line of carefully presented desserts, making them not only delicious, but visually appealing, an asset in today’s Instagram-heavy food culture. They have also received press from outlets including Culture Trip, Eater and the New York Times. NY Times food writer Ligaya Mishan named the kue pancong as her favorite dish at the Queens Night Market, which she acclaimed as her favorite eatery of 2017. Join us for a conversation about the interplay between food and design and building a business from the ground up in New York City. Why Food? is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Loren Brill was a young college graduate working as a yoga instructor when her world was turned upside down: she had cancer, Hodgkin's Lymphoma to be exact. After the shock wore off, she sprung to action, determined to take better care of her body through food. She began to cut processed sugars, hydrogenated oils and common allergens from her diet -- but found she was unable to satisfy her sweet tooth with commercially available cookies and cookie dough. So why not make her own? After long hours testing batches and batches of cookies, Loren perfected her own recipe of vegan, gluten / nut / dairy free, whole grain cookies and presented it to Whole Foods. Now, Sweet Loren's ready to bake cookies and edible cookie dough is carried by most grocery retailers across the country. Join us as we hear Loren's inspiring story taking charge of her life, navigating the complicated world of grocery and how she keeps balanced in the hectic world of today. Why Food? is powered by SimplecastSee Privacy Policy at https://art19

Elena Liao knew something was missing. She had been in merchandise planning at some of the nation's best retailers for almost 10 years, but she didn't feel captivated by her work. As she looked for side hobbies to do in her free time, she found herself naturally drawn to coffee -- pourovers, specifically -- yet during class she would be drinking tea from her birthplace of Taiwan. Taiwan's complex history has given it a special relationship with oolong tea -- a lightly oxidized tea somewhere between green and black -- and Elena saw an opportunity to become a champion for the category. Knowing most large tea retailers would not spend money to find quality oolong, as it was such a small part of their portfolio, Elena decided to open up Té Company as a retail store, educational shop and brewing house to welcome tea drinkers of all paths to try Taiwanese oolong. Join us as we talk about the differences in teas, how oolong became Taiwan's tea claim to fame, what it takes to run a small retail brand in NYC and more!

Joseph Yoon started his career in music but decided to pursue his love of cooking and became a private chef and caterer. It was while catering an exhibition with an artist friend that he cooked with insects for the first time, and he hasn't looked back. As the Founder of Brooklyn Bugs, Joseph has become an advocate for eating insects and an expert in the diverse and flavorful works of edible bugs. Join us for a conversation (and tasting) of some of the world's most delicious insects! Why Food? is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Garrett Oliver is the Brewmaster of the iconic Brooklyn Brewery and a world-renowned expert on beer, but few people know that he started his career as an international rock band manager and music producer. Join us for a wide ranging and wildly off-topic conversation about the arc of his long and storied career, what makes a good beer, and how to look great in hats. Why Food? is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kerry Brodie started her career in nonprofit communications before deciding to pivot to pursue her love of cooking. While in culinary school, she realized she could use the skills she was learning to create a more sustainable, more welcoming environment for refugees newly arrived in the US. She launched Emma's Torch, a restaurant and culinary job skills training program for refugees and asylum seekers, as a popup in 2017, and opened as a full service restaurant in Brooklyn in the spring of 2018. Join us for a conversation about social entrepreneurship, food, and running a nonprofit restaurant. Why Food? is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Raquel Jacquez Sharp is an educator and activist around healthy food and the Communication and Partnerships Manager at the Sylvia Center. Join Raquel and two of her students, Isatou and Halima (both 17) for a discussion on changing food habits among teenagers, and building food careers from a young age. Why Food? is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

After working for several years in classical music, Julian decided to enroll in culinary school to pursue a lifelong passion for pastry and baking. He worked in some of NYC's best kitchens, eventually becoming Pastry Chef at the Crosby Street Hotel. In 2010, he decided to make another career change and become an entrepreneur, and leaving his full time job to launch Melt Bakery, making and selling ice cream sandwiches at outdoor markets in NYC. Since then, he and his partner have built Melt Bakery into an ice cream sandwich empire with outlets around NYC. Join us for a conversation about creativity, entrepreneurship and ice cream! Why Food? is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Yuan Ji is a former anti-trust attorney whose love for Oaxaca (and its mezcal!) inspired her to launch Erstwhile Mezcal. She's partnering with master mezcaleros in Oaxaca whose families have been making mezcal for generations, and importing the results of their expertise to the US. Join us for a deep dive into the how mezcal is made, the differences between agave varietals and Yuan's personal story of exploration and entrepreneurship. Why Food? is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

So far on Why Food?, we've talked to many food entrepreneurs about taking the leap from their former careers into food and beverage -- but what if you’ve already launched a successful, growing food business when another steals your heart? In this episode, Big Mozz founder Matt Gallira tells us about when (and why) he decided to pivot from his tomato sauce business, Atlantic Ave Company, to focus on taking his hand-stretched mozzarella and deep-fried mozzarella stick tent at Smorgasburg into the big leagues of outdoor festivals. Big Mozz’s Executive Chef, Jimmy Warren, also joins us in the studio with tales of how he went from majoring in finance to cooking for multiple sorority houses to Del Posto and finally as the first hire for the Big Mozz team. Please join us as we discuss the balance of creativity and scale, good questions to ask a founding partner and how Big Mozz is taking festival fare to the next level. Why Food? is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California

50 Meals in 50 States. To most people, this seems a crazy idea; to Yana Gilbuena, a passionate Filipino chef who had just been laid off from her full-time furniture design job, it was just the kick she needed to start her new life in food. She packed up all her things and went on an epic road trip across the United States, cooking traditional kamayan feasts - hands-only Filipino dinners - for communities from small towns in North Dakota to metropolitan cities in California, and even to our non-continguous states Hawaii and Alaska. Now, not only has she trekked across the U.S., Yana has also criss-crossed through Canada, Mexico and South America, bringing her love for the Philippine heritage and local cuisine wherever she goes. Join us as we sit down with Yana to talk the realities of long-term travel, maintaining authenticity in the face of scarcity, the regional differences of Filipino cuisine and her upcoming cookbook “No Forks Given”. Why Food? is powered by SimplecastSee Privacy Policy at https://art19.co

In the summer of 2005, Dario Wolos joked to his friends he would start a taco shop inside a Volkswagen, or "combi" as the locals called it. The name "Tacombi" was dreamt up, then promptly forgotten after several rounds of mezcal. He was still working in the finance department of an internet startup in London at the time, but something clicked after that night and shortly afterwards Dario quit his job and found himself back in Mexico, dipping into his life savings to buy a 1963 VW Kombi. He drove the bus with his girlfriend through the volcanoes of the Yucatan and landed at Playa de Carmen, a popular beachside destination for national and international tourists. Dario had no training in food, so he convinced a friend's father to come for a week and teach him how to make barbacoa lengua before he officially opened the first Tacombi next to a local nightclub. 4 years later, low tourism in Playa de Carmen pushed Dario to move back stateside, where he eventually found the perfect spot on Elizabeth Street to open N

Carolina Santos-Neves started in data entry at epicurious.com but found herself spending more and more time thinking about the elaborate meals she was cooking for her friends. After several years, she decided to take the leap and go to culinary school, and went on to help open two critically acclaimed restaurants. Join us for a conversation about her career and the evolution of her culinary philosophy emphasizing ingredient-forward cooking that considers health, seasonality, and social impact. Why Food? is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chi Bui led many lives before her current one in chocolate. Her well-to-do Vietnamese family fled their home city of Hue after the war; her parents lost everything immigrating to the U.S., but ultimately resettled her and her five siblings in Philadelphia. Chi's mother ran a food truck for 20 years, a feat of labor and love from where Chi learned preserverance and leading by example. She went on to major in literature at the New School while fixing computers part-time -- which serendipitously led her to working at the United Nations, leading efforts to install the first WiFi ports in countries like Pakistan and Bolivia. After 10 years, she decided to take time off to raise her two children; just like her own mother, she learned to cook as a requirement to feed her family. Her interest was piqued and Chi decided to go back to school in Pastry Arts as a way to challenge herself. There, she fell in love with chocolate. Now, she's combined her past experience in global development with her relentlessly curious, r

When Kristin Canty's young son developed severe allergies, she found relief by feeding him raw milk. She couldn't have known that would start a lifelong mission of advocacy and activism through filmmaking and food. Her feature film, Farmaggedon, exposed the hypocrisy of the FDA and USDA's regulation of small farms and was distributed widely to great critical acclaim. She went on to become a farmer herself, raising livestock and growing produce to supply her restaurants Wood's Hill Table and Adelita. Join us for a fascinating conversation about her career trajectory from speech pathologist to filmmaker, farmer and restauranteur. Why Food? is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode, we're taking a fun approach to (re) introduce ourselves - by each taking half an hour to interview the other host! First up is Ethan Frisch, Founder of Burlap and Barrel. Ethan started in the food world as a pastry chef and activist ice cream maker before moving into humanitarian work overseas. In Kabul, he discovered he discovered fragrant fields of cumin and it planted a seed for his future. Now, he runs a single-origin spice company sourcing exceptional varieties from all over the world. Jenny Dorsey started her career in management consulting and was gearing up for an MBA when she had an existential calling to become a chef. After enrolling in culinary school and working at various fine dining restaurants, she began hosting her own popup dinners, titled Wednesdays, and growing her consulting practice. Now, she’s also exploring the intersection of food and technology as part of her non-profit Studio ATAO. Why Food? is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and Ca

Scott Norton began making ketchup in his college apartment almost 10 years ago. It was 4 years after Malcolm Gladwell wrote that Heinz could never be overthrown - but Scott didn’t buy it. So he and his Co-Founder, Mark, set out to disprove this theory with a product that was the complete opposite of any available on the market and Sir Kensington’s was born. Mark went on to work in finance, joining Lehman Brothers a month before the historic crash, and travel across Asia for a series on folding bikes but his love for condiments never ceased. Upon moving back to NYC, he and Mark rejoined to turn Sir Kensington’s into a full-time endeavor. Join us as we sit down with Scott to talk about creating a brand personality for a food product, leading a business with strong enough values to establish culture yet enough flexibility for change, growing into a brand big enough for Walmart and marketing a food brand in the new age. Why Food? is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and Californ