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George Hajjar

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  1. George Hajjar
    More information about "SFA Podcast: Bringing Fonio to the World Stage With Pierre Thiam, Yolélé"
    Chef, author, and co-founder of Yolélé, Pierre Thiam saw the opportunity to start his business after discovering the dearth of West African cuisine in New York City and observing how smallholder farmers in Senegal made fonio, a nutrient-dense ancient grain, and West African staple. While working on the company, he thought about the positive social and economic impacts it could have both in West Africa and across the world. In this episode of Spill & Dish, George Hajjar, associate editor at SFA, speaks with Thiam about starting his business, the importance of collaboration, and the global food supply chain.
  2. George Hajjar
    More information about "SFA Podcast: Respecting Tradition with Carla Krasner, Dufour Pastry Kitchens, Inc."
    Dufour nationally supplies artisanal hors d’oeuvres and other savories as well as ready-to-bake tart shells, all-butter puff pastry, and now, a plant-based dough from its plant in the South Bronx. In this episode, Megan Rooney, Program Development Manager at SFA, speaks with Carla Krasner, co-founder and co-owner at Dufour Pastry Kitchens, about running a women-owned company since 1985, respecting tradition while being open to change, and transitioning from a career in music to one in food.
  3. George Hajjar
    More information about "Industry Voices: Makers Share Membership Benefits on Spill & Dish Podcast"
    SFA’s Spill & Dish: A Specialty Food Association podcast features the stories of SFA members: the entrepreneurs, makers, and buyers behind specialty foods and beverages. Listeners can discover the inspiration, recipe, craft, culture, ingredients, and production methods that make specialty food special and get a deeper understanding of the people and motivation behind the products. During the podcast, the SFA asks its guests how the SFA helps benefit their business. Following are some replies. “The ability to connect with other brands, with suppliers, with customers. We were really struggling during COVID…[the SFA] facilitates those connections and its invaluable for growing our brand.”—Henry Kasindorf, co-founder, Remedy Organics “My favorite thing has to be the food shows…We have met some really great retailers and other founders here. I am super excited to continue doing Fancy Food Shows.”—Lin Jiang, founder, Yishi Foods “There are so many benefits. Even just displaying products at the Fancy Food Show, you get so much exposure, and we get a lot of support from Specialty Food [Association] as well. Specialty Food [Association] has built this community, basically, so we are very thankful to be a part of it.”—Chitra Agrawal, founder, Brooklyn Delhi “Making connections. We made a connection at the Winter Fancy Food Show that ended up [leading to] a wonderful connection with a retailer that is now starting to bring in our products. It’s an opportunity to meet with other like-minded businesses and help each other out.”—Kristie Middleton, founder, Rebellyous “The resources that the SFA provides. There is a lot more than there used to be, which we really appreciate as manufacturers.”—Alexandra Groezinger, president, Alexian Pate “I like the opportunity to network. It seems like an endless opportunity.”—Ray Dukes, co-founder, Rosella Bakes Goods “The SFA provided a platform for minority-owned businesses at their show, and we had a center platform. It was the opportunity of a lifetime because I got to meet hundreds and thousands of buyers. That’s not just something you get on a regular day."—Thereasa Black, founder, Bon Appésweet “The Specialty Food Association allows companies to post press releases. It’s been a really great way for us to get our brand out there and raise awareness about what we’re doing on a limited budget.”—Caroline Cotto, co-founder and COO, Renewal Mill
  4. George Hajjar
    More information about "SFA Podcast: Upcycling With Renewal Mill's Caroline Cotto"
    Caroline Cotto is co-founder and COO of Renewal Mill, an upcycled food company that works with byproducts from plant-based milk such as soybean pulp, oat pulp, and almond pulp, that are dried and milled to produce ingredients that are rich in nutrients. In this Spill & Dish podcast episode, Julie Gallagher, director of content at SFA, talks with Cotto about the history of upcycling, collaborations with other women-owned brands, and how specialty food businesses can get involved in the space.
  5. George Hajjar
    More information about "10/28/2022 ICYMI: October’s Top Stories"
    The most popular articles with SFA News Daily readers in October focused on consumer trends, inflation, and the Kroger-Albertsons merger. In case you missed it, the following were the top five most read stories in October: 1. Slideshow: Whole Foods Forecasts 2023 Trends Whole Foods Market unveiled anticipated food trends for 2023. The company is also making a Trends Discovery Box available, featuring 10 items that allow consumers to sample the trends. 2. SFA Trendspotters Name 2023 Specialty Food Trends Alternative seafood, nuanced heat, and naturally occurring sweeteners are among next year’s specialty food trends, according to the Specialty Food Association’s Trendspotter Panel. 3. Perceived Food Inflation Rate Outpaces Reality Americans believe inflation for food-at-home has hit 22.8 percent, 9.7 points higher than the U.S. Bureau of Labor Statistics annual rate of 13.1 percent. 4. Regulators Seen Studying Kroger-Albertsons Merger Cincinnati-based Kroger Co. will likely face market-by-market scrutiny from federal regulators in its proposed merger with Boise-based Albertsons Cos., as the two companies have significant overlap and would gain considerable clout in the market. 5. Vongerichten Brings Global Influences to NYC Food Hall Chef Jean-Georges Vongerichten has opened a multi-restaurant culinary marketplace/food hall at the Seaport on Pier 17 in Manhattan, the former home of the Fulton Fish Market.
  6. George Hajjar
    More information about "SFA Podcast: Building a Brand With Thereasa Black, Bon Appésweet"
    Attorney, naval officer, and founder of Bon Appésweet Thereasa Black created the brand for her toddler daughter who fell in love with dessert while Black was deployed. Since many sweets contain allergens that Black’s daughter needed to avoid, she set out to create a better-for-you chocolate bar and brand. In this episode, George Hajjar, associate editor at SFA, talks with Black about her journey as a Black, veteran, specialty food business owner and her recent successes.
  7. George Hajjar
    More information about "Industry Voices: COVID’s Effect on Consumer Behavior"
    Specialty food makers and buyers are uniquely positioned to notice and understand shifting consumer behavior elicited by the COVID pandemic. We interviewed several industry professionals as part of the recently released annual research, State of the Specialty Food Industry + 10-Year Category Tracking and Forecasts. You can find full video interviews when purchasing this year’s report. Following is a list of responses from makers and buyers regarding the effects that the pandemic has had on consumer behavior and purchasing patterns. “People have definitely started looking at food as medicine more.”—Tonia Farman, co-founder/CEO, Queen of Hearts “It has opened the door for natural organic specialty products…we’re seeing much more educated shoppers from that perspective. Beyond health, they’re looking for more personalized choices. If you think about taste, lifestyle convenience, there are so many things going on since COVID that are driving some of that consumer behavior.”—Jeremy Adams, senior center store category manager, KeHE “What we’re seeing is a high comfort level with experimentation [in the kitchen], whether it comes to techniques, flavors, and even maybe types of food they may have not had. We are seeing that theme of experimentation as a big trend in consumer behavior.”—Patti Doyle, CEO, Rumi Spice “I look at center store as wanting to create a destination that brings people back to the table, so…we build our curated offering around that. There are certain impulse categories—snacks, beverages, bars, yogurt—that tie into that shopping experience. Those areas are all starting to come back up.”—Dwight Richard, director of center store, Town & Country “Indulgence is king. It’s one of those things that’s pandemic-proof and inflation-proof. People are always going to want to be surprised and delighted…So I think meeting that need is very important for us. There’s just a lot more curiosity coming from consumers when it comes to food or ingredients.”—Pierre Jamet, chief sales officer, Petit Pot “Charcuterie and entertaining will come back on the scene pretty strong because it obviously took a little bit of a dip as people weren’t entertaining as much….We’re also seeing a lot of spices and worldly kind of recipes where people are trying and tapping into different ethnic types of foods.”—Cassy Kehoe, senior fresh category manager, KeHE “We want what we want and we want it now, and we don’t want to have to go out and get it, so services like DoorDash and grocery delivery we find to be very convenient and we want to continue doing those things.”—Alexandra Groezinger, president, Alexian Pate
  8. George Hajjar
    More information about "SFA Podcast: Cheesemaking With Mozzarella Company's Paula Lambert"
    Paula Lambert is the founder and owner of Mozzarella Company, a Dallas-based artisan cheese shop, and author of many cheese-related books including The Cheese Lover’s Cookbook and Guide. In this episode, George Hajjar, associate editor at SFA, chats with Lambert about the process of making and innovating cheese flavors, growing her business, and leading annual trips to Europe.
  9. George Hajjar
    More information about "Fall Issue of Specialty Food Now Available"
    The fall issue of Specialty Food features profiles of members of SFA’s 12 Under 35: Breakout Talent to Watch list and highlights from Today’s Specialty Food Consumer research. This holiday-themed edition also includes Buyers’ Picks for holiday confections, a look at festive appetizers in “Category Spotlight: Home for the Holidays,” and pairing ideas in “Cheers to Cheese and Beer.” It also features the Specialty Food Maker section that includes topics and business news to help producers and suppliers build their operations to stay prepared for challenges, like “Maker Mix” including the article “How to Talk to Co-Manufacturers About Your Product,” “Maker Q&A: Working With Co-Manufacturers,” and “Strengthening Organic Enforcement: What You Need to Know.” Read it today!
  10. George Hajjar
    The most popular articles with SFA News Daily readers in September focused on grocery and consumer trends, private label strategies, and breakout talent that is blazing a trail in the specialty food industry. Following are the top five most read stories in September: 1. Kroger Debuts Low-Priced Private Label Line The Kroger Co. has launched Smart Way, a new opening price point store brand line that the retailer says brings together 16 legacy brands into a single, easy-to-find identity. 2. SFA's 12 Under 35: Breakout Talent to Watch The list includes young food professionals dedicated to social justice and philanthropic endeavors, food makers who are reducing waste, providing fair wages, and even reinventing a mature category, and specialty grocers who are bringing foods with which they closely identify, to the masses. 3. Online Grocery Sales Decline, Use Remains High Total sales in online grocery have decreased by 1 percent compared to last year, to $8.5 billion in August. Despite the dip, digital grocery sales have remained elevated following the increase elicited by the pandemic. 4. Study: Consumers Will Pay Premium For Healthy Food Although prices have a considerable effect when grocery shoppers are choosing what to put into their basket, 55 percent of consumers are willing to pay a premium for food that contributes to their health and wellness. 5. Marketers Weigh in on Plant-Based vs. Vegan The recent Plant Based Food Expo 2022, which took place in New York, featured both emerging and mature brands marketed under plant-based and vegan designations.
  11. George Hajjar
    More information about "SFA Podcast: Serving Sweet Spuds With Rosella Baked Goods’ Ray and Monique Dukes"
    Ray and Monique Dukes, partners in business and life, run Rosella Baked Goods, maker of Sweet Potato Pancake Mix, Stone Ground Grits, Seafood Breader, and Buttercream Pancake Mix. In this Spill & Dish episode, Julie Gallagher, director of content at the SFA, speaks with Ray and Monique about scaling supply chain hurdles, their experience with supplier diversity programs, and the famous sweet potato hush puppies that started it all.
  12. George Hajjar
    More information about "Industry Voices: Opportunities From COVID"
    Specialty food makers and buyers surmounted the challenges presented by the COVID-19 pandemic, including those related to stock management, supply chain, staffing, and more. This unprecedented period of time also provided an opening for many within the industry to triumph. SFA interviewed industry professionals as part of its State of the Specialty Food Industry Report, 2022-2023 edition. You can find full video interviews when purchasing this year’s report. Following is a list of responses from makers and buyers regarding the opportunities that have precipitated from the pandemic: “We actually saw such increased sales when COVID first started, we didn’t even know what to do with ourselves because we were seeing Christmas volumes on steroids.”—Alexandra Groezinger, President, Alexian Pate “Fresh really saw the boom when everyone was cooking at home. Specifically in categories like cheese, proteins, and alternative meat because people were seeking out different center-of-the-plate options. Alternative meats have been through the roof in terms of year-over-year growth and just month-over-month growth...It’s going to be interesting to see what happens now that people are going back out to eat.”—Cassy Kehoe, Senior Fresh Category Manager, KeHE “Consumers have really formed new behaviors, attitudes, values, what they are looking for out of their foods…it’s really opened the door for natural, organic, and specialty products.”—Jeremy Adams, Senior Center Store Category Manager, KeHE “We’ve seen a tremendous amount of innovation in distribution. And we’re seeing this across food service and retail. With the COVID pressures, a lot of smaller guys got squeezed in terms of supply chain and it continues to happen. So, we are seeing disruptive distribution methods…that are filling in those gaps and making sure that the independents and the small guys get reliable ongoing service when it comes to demand, and these players are being very smart with how they leverage technology.”—Julia Stamberger, Co-founder/CEO, Planting Hope Company “As a brand, we benefited from COVID by providing a dessert, something that’s indulgent. I think that definitely served us well, especially the online grocery channel.”—Pierre Jamet, Chief Sales Officer, Petit Pot
  13. George Hajjar
    More information about "SFA Podcast: Continuing a Legacy With Alexian Pate’s Groezinger"
    Alexandra Groezinger is president of Groezinger Provisions Inc., the owner and USDA facility which produces Alexian Pate products, including pates, terrines, and mousses, and half of a mother/daughter duo that runs the company. In this episode, Julie Gallagher, content director at SFA, talks to Groezinger about how she is managing double-digit price increases, meeting “Christmas-on-steroids” type demand, and the benefits of a woman-owned certification.
  14. George Hajjar
    More information about "SFA Podcast: Meatless for All With Kristie Middleton, Rebellyous"
    Kristie Middleton is vice president of business development for Rebellyous Foods, a company that sells patties, nuggets, and tenders that cook just like breaded chicken products. She’s spent the last 20 years moving plant-based foods from the extreme to the mainstream. In this Spill & Dish podcast episode, Megan Rooney, education manager, chats with Middleton about the successful rebrand of Seattle Food Tech to Rebellyous Foods, selling to foodservice, and pricing so that plant-based is accessible to all.
  15. George Hajjar
    SFA News Daily readers enjoyed content focused on supermarket industry leaders: Trader Joe’s, Walmart, Wegmans, and Whole Foods over the past month. Following are the top five most read stories in August: 1. Trader Joe’s Workers Vote to Unionize Trader Joe’s workers in Hadley, Massachusetts, voted 45-31 to unionize, making it the first group at the company to successfully form a union, according to the National Labor Relations Board. 2. Wegmans Staffs Manhattan Store Full-time hiring and training ramped up at the market’s second NYC location; most of the 500+ positions will be hired locally. 3. Whole Foods Announces Inaugural Accelerator Cohort The five brands boast a diverse selection of products and will undergo a program providing mentorship, education, and financial support opportunities. 4. Cold-Brew Coffee, Functional Tea Highlight RTD Category The popularity of cold-brew coffee, functional ingredients, and new flavor formulations have driven growth in the specialty ready-to-drink coffee and tea category, according to the SFA’s State of the Specialty Food Industry report, 2022-2023 edition. 5. Walmart Consolidation Center to Help Smaller Suppliers “The Lebanon facility will provide even more opportunities for small to medium sized suppliers who do not ship nationwide [including] the ability to provide product to all 4,700 Walmart stores,” said Mike Gray, senior vice president, supply chain operations at Walmart, in a statement.
  16. George Hajjar
    Good afternoon Jerry, I hope you are well. In case you haven't seen it, be sure to check out the recently released SFA's 2022 Co-Manufacturer Resource Guide. The SFA also recently hosted a webinar about working with co-manufacturers. Both resources are free for members! Best, George
  17. George Hajjar
    More information about "Industry Voices: Top Challenges Affecting the Specialty Food Industry"
    Specialty food makers and buyers share many of the same challenges in today’s business environment, especially issues around staffing, supply chain, production, and inflation. We interviewed several industry professionals as part of the recently released annual research, State of the Specialty Food Industry + 10-Year Category Tracking and Forecasts. You can find full video interviews when purchasing this year’s report. Following is a sampling of responses from makers and buyers regarding the challenges and bottlenecks that are causing the largest headaches. “[With regards to supply chain] we’ve managed okay, but it just seems like at every corner we’re dealing with playing whack-a-mole with something not being available.”—Jon Pruden, CEO, Taste “The high costs of everything are a challenge for us. We’re a small manufacturer, we’re not the Krafts and the Mondelez of the world, we’re Alexian Paté. The challenges of higher costs are tough, the command for higher wages, higher prices of raw materials and packaging, the availability and lead times … the biggest [issue] is lead times and being able to put through price increases. We are looking at 60- to 90-day windows where our customers will allow us to do a price increase. For a small company that’s very scary.”—Alexandra Groezinger, president, Alexian Paté “We’re not going to increase price but we’re seeing our margin eroding right now. Our packaging cost is +30 percent, raw materials, on average is +10 percent, and in total that’s an increase of the cost of goods sold around 15 percent. Right now, that’s not being offset by anything.”—Pierre Jamet, chief sales officer, Petit Pot “All the supply chain stuff that’s troubling for brands is absolutely hitting us on the buy side. And we work with a logistics partner for our warehousing, and they are certainly experiencing the labor crunch that the rest of our industry has.”—Kate Harper, chief brand curator, Hive Brands “Our biggest challenge right now is understanding the next phase of product availability and how macro things will impact that. So, we are still seeing bottlenecks in the supply chain both from imported product and some domestic delays … a lot of our cheese suppliers are having to short product, and I think a lot of that is due to the war and the aftermath of COVID.”—Cassy Kehoe, senior fresh category manager, KeHE
  18. George Hajjar
    Good afternoon, I suggest you reach out to operations@specialtyfood.com. It's important to indicate that you will be exhibiting as a First Time Exhibitor. Also, you are welcome to reach out to your Member Development rep, Reta Martin at rmartin@specialtyfood.com, for more help. It's early to get info, as the Business Services hub doesn't yet have forms up yet, but you can check the following link later in September for more show-related information: https://www.specialtyfood.com/shows-events/winter-fancy-food-show/exhibiting/exhibitor-services-hub/
  19. George Hajjar
    Good morning Poppy Popcorn team, Please also check out the SFA's 2022 Co-Manufacturer Resource Guide. It was just released today and is free to members. SFA is also recently hosted a webinar about working with co-manufacturers, which is also free for members. https://community.specialtyfood.com/store/product/244-technical-review-discussing-your-product-with-a-prospective-co-man/
  20. George Hajjar
    Thank you so much for providing this context! This information will be very useful for the story. I will follow up soon.
  21. George Hajjar
    Good afternoon, I am currently working on a story about how the U.S. oat shortage has impacted businesses and am looking for makers willing to share their experiences working in the space in the past year.
  22. George Hajjar
    More information about "SFA's Spill & Dish Podcast: Bridging Two Cultures With Brooklyn Delhi’s Chitra Agrawal"
    Chitra Agrawal, founder of Brooklyn Delhi, launched the Indian condiment and sauce brand eight years ago with the help of her now-husband, food packaging designer Ben Garthus. In this Spill & Dish episode, Julie Gallagher, SFA’s director of content, chats with Agrawal about the approachability of the brand, how she scales supply chain hurdles, and a key foodservice partnership that's placed her tomato achaar in over a million U.S households.
  23. George Hajjar
    SFA members--see below for the August edition of The Digestif, a monthly digest of upcoming SFA events, programs, and deadlines. Shows & Events 2023 Winter Fancy Food Show The Show will take place at the Las Vegas Convention Center’s newer West Hall on January 15-17, 2023. You can’t afford to miss this Show! Fancy Food Shows are recognized throughout the Specialty Food & Beverage Industry as an effective and fun way to: Identify new products and services to grow your business Stay ahead of the latest consumer trends Learn from industry leaders, experts, and pioneers Establish and strengthen business relationships Need exhibiting information? Click here. Interested in staying up to date with SFA Events? - Click here. Member Benefits & Updates Are You Taking Full Advantage of Your SFA Membership? As an SFA Member, you have access to a global community of makers, retailers, buyers, distributors, brokers, suppliers, and other industry professionals who can help your business succeed. And, since SFA Membership is company-wide, everyone in your organization can take advantage of the business-building opportunities, savings programs, and industry connections we offer. Click here to view a list of the most popular membership benefits or contact our Membership Department to speak with someone who can help you make the most of your membership. Products, Resources & Tools SFA Product Marketplace Best Practices Webinar We recently hosted a webinar chock full of tips, tricks, and best practices for using the SFA Product Marketplace to grow your business. If you missed the webinar or want to share this resource with colleagues, click here to view it anytime! Learning Center Find resources including directories of co-manufacturers, business service companies, distributors, and more. Online Education With three different webinar series, SFA has something for you. Interested in the basics? Check out Maker Prep. Looking for the latest on rules and regulations? Regulatory Update can help. Curious about pricing, trends, and issues affecting business? In the Know has got you covered. Learn about our August Maker Prep offerings here. Regulatory Update and In the Know will be on hiatus this month, but you can view recent webinars from these series on demand in our Learning Center. Each webinar includes slides and a recording, so you can watch whenever is best for you. News & Research Updates The State of the Specialty Food Industry, 2022-2023 Edition The State of the Specialty Food Industry and 10-Year Category Tracking and Forecasts helps you make data-driven decisions for your business. Purchase this comprehensive research that explores where the market is today and the opportunities and challenges it faces. SFA Members get a discounted price of $499. Click here to purchase. Community Sharing & Observances #SFAMemberMonday Have an Instagram? Let's follow each other. Every Monday SFA Members participate in #SFAMemberMonday. Tag @specialtyfoodassociation and hashtag #SFAMemberMonday on your Instagram post or story, and we'll repost you on our Instagram story! SFA Members: Tell Us Your Story Every Specialty Food Association member has a unique story, set of challenges, and successes to celebrate. And we want to hear about it! We’re collecting our members’ stories to share on our Community Hub and in other content platforms like SFA News Daily, the SFA Feed app, or the SFA’s podcast, Spill & Dish. Help others by sharing your experiences in the specialty food industry! To participate, sign into the Community Hub and then go here to answer some brief questions. Diversity, Equity & Inclusion August is National Civility Month. Observances: International Day of the World’s Indigenous People (9), World Humanitarian Day (19), Senior Citizens Day (21), American Business Women’s Day (22), and Women’s Equality Day (26). Small Bites With so much information coming at us from screens of all sizes, we've packaged bite-size bits of information that can be easily consumed. Click below for SFA offerings. product marketplace Product Marketplace: SFA’s Product Marketplace makes discovering, networking, and connecting so easy. Learn about this exciting Member benefit. learning center Weekly Webinars: Created to help our Members build their businesses, learn from experts, and create long-term solutions news & trends SFA Feed: An industry newsfeed app that puts the latest from across specialty food right on your mobile device. community SFA Community Hub: Explore, ask questions, and connect with others in the specialty food industry. community Virtual Share Groups: Spaces for mentorship, shared resources, and connections needed to support Members. product marketplace Diversity, Equity & Inclusion: Our product marketplace makes it easy to filter & find minority-owned businesses.
  24. George Hajjar
    Stories that resonated with SFA News Daily readers last month ran the gamut of topics, from social and political conflicts and resolutions to cybercrime. Following, in order of popularity are the five most read articles in July: 1. Canada Mandates New Nutrition Symbol To give Canadians clear and easy access to information on foods found in grocery stores, the government of Canada debuted a new front of label nutrition symbol that will help Canadians identify foods high in saturated fat, sugars, and/or sodium. 2. Russia, Ukraine Sign Grain Export Agreement Russia and Ukraine signed an agreement on Friday, June 22 to begin shipments of grain that Russia has blockaded in the Black Sea, easing a global food crisis that has especially impacted countries in Africa and the Middle East, which rely heavily on the Ukrainian export. 3. Walmart to Purchase 4,500 Electric Vehicles for Last-Mile Deliveries Walmart agreed to purchase 4,500 all-electric delivery vehicles from Canoo, beginning with its Lifestyle Delivery Vehicle, with the option to purchase up to 10,000 units. 4. H-E-B, Butt Family Commit $10M to Build Elementary Campus in Uvalde H-E-B and the Butt family, which founded the chain, have announced a $10 million commitment to help build a new elementary campus in Uvalde, Texas following the Robb Elementary School tragedy. 5. Cybercrime Wreaks Havoc on Restaurants Fake one-star Google restaurant reviews have terrorized dozens of locations across the U.S., ranging from humble shops to Michelin star venues. These reviews are often followed up by emails asking for payment to have the post taken down.
  25. George Hajjar
    More information about "SFA's Spill & Dish Podcast: Passing the Torch with Emilio Mignucci, Di Bruno Bros."
    Along with his two brothers, Emilio Mignucci spearheaded the second generation of Di Bruno Bros., a Philadelphia-based family-owned specialty food market. After original owners Danny and Joe Di Bruno let the younger generation take over, Mignucci was tasked with bringing the market to the present age, updating pricing strategies, championing ecommerce, and anticipating expansion. In this episode of SFA’s Spill and Dish podcast, George Hajjar, associate editor, talks with Mignucci about the store’s reverence toward its humble roots, and the struggles and joys involved in growing the business.
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