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  • Spill & Dish: An SFA Podcast

    What makes a specialty food special? At the Specialty Food Association, we like to say that every member has a story. Spill & Dish brings you the stories of the entrepreneurs, makers, and sellers who are shaping the future of food. Listen and discover the inspiration, recipe, craft, culture, ingredients, and production methods that make a true specialty food and get a deeper understanding of the people and motivation behind the products—beyond what you’ll read on a label. If you have a recipe you’ve thought about bringing to market or a brand you are launching, if you are a buyer in the trade, or simply a food lover, this podcast is for you.
    Denise Purcell
    Consultant Lin Jiang’s grueling work schedule left her longing for the taste and sustenance of the traditional Chinese dessert that her mother made for her at breakfast time as a young girl in China. In this episode, Julie Gallagher, SFA’s director of content, talks with Jiang about how her take on her mother’s black sesame porridge grew from a worktime snack to a convenient specialty that will soon be available in every Whole Foods Market in the nation.
    HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.
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    Denise Purcell
    Have you tasted the most buzzworthy pasta in history? In this special episode recorded live at the Summer Fancy Food Show 2022, you’ll hear the story behind the squiggle with Dan Pashman, the creator and host of The Sporkful podcast and the inventor of cascatelli, plus the wizards who used their noodles to make it, Scott Ketchum and Steve Gonzalez of Sfoglini! Gretchen VanEsselstyn, SFA’s education director, extrudes the fascinating process behind this blockbuster success.
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    Denise Purcell
    Have you tasted the most buzzworthy pasta in history? In this special episode recorded live at the Summer Fancy Food Show 2022, you’ll hear the story behind the squiggle with Dan Pashman, the creator and host of The Sporkful podcast and the inventor of cascatelli, plus the wizards who used their noodles to make it, Scott Ketchum and Steve Gonzalez of Sfoglini! Gretchen VanEsselstyn, SFA’s education director, extrudes the fascinating process behind this blockbuster success.
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    Denise Purcell
    Remedy Organics is a line of 100% plant-based protein beverages using the finest Superfoods, Ayurvedics, Botanical Herbs, and Prebiotics with functional benefits that go well beyond hydration and general nutrition. In this episode, Megan Rooney, Education Manager at SFA, chats with Founders Cindy and Henry Kasindorf about the passion for wellness that launched the brand, how they are bringing convenient nutrition to the world, and advice on running a business with your spouse.
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    Denise Purcell
    Stonewall Kitchen started out at a local farmers’ market in Maine in 1991, but has since grown into a well-known and well-loved family of lifestyle and specialty food brands. In this episode, George Hajjar, associate editor at SFA, chats with chief sales marketing officer, Natalie King, about her experience working with and growing the award-winning family business.
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    Denise Purcell
    Stephen Caldwell, founder of Swiss Rosti, discovered these crispy filled potatoes during his travels and brought the gluten-free, low cholesterol treats to U.S. households. In this Spill & Dish episode, Julie Gallagher, SFA’s director of content, talks with Caldwell about his Fancy Food Show debut in Incubator Village and how he gained national distribution by the next year's Show.
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    Denise Purcell
    At Hella Cocktail Co., bitter is the tastiest flavor of all. In this episode, host Gretchen VanEsselstyn, SFA’s director of education, speaks with founder Jomaree Pinkard about the massive trend toward non-alcoholic adult drinks, his journey to specialty beverage success, and his commitment to mentoring new entrepreneurs. Listen here and follow Spill & Dish: A Specialty Food Association podcast wherever you get your podcasts.
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    Denise Purcell
    What makes a specialty food special? At the Specialty Food Association, we like to say that every member has a story. Spill & Dish brings you the stories of the entrepreneurs, makers, and sellers who are shaping the future of food. Listen and discover the inspiration, recipe, craft, culture, ingredients, and production methods that make a true specialty food and get a deeper understanding of the people and motivation behind the products—beyond what you’ll read on a label. If you have a recipe you’ve thought about bringing to market or a brand you are launching, if you are a buyer in the trade, or simply a food lover, this podcast is for you.
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    Denise Purcell
    Rick Field, founder, CEO, and chief pickler at Rick’s Picks’ passion for pickles began as a child, when he made them alongside his folks during summers in Vermont. In this episode of Spill & Dish, Julie Gallagher, director of content at the SFA, chats with Field about his transition from a TV producer career at VH1; how he built an award-winning brand and forged relationships with foodservice heavy hitters like Shake Shack; and the one thing he recently did, that would only be done “over my dead body,” just a few years ago.
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    Denise Purcell
    Purely Elizabeth specializes in nutritious, nutrient-dense breakfast foods including the top selling granola in the natural channel. In this episode, Megan Rooney, Education Manager at SFA, chats with CEO and Founder, Elizabeth Stein, about her background in nutrition, how Purely Elizabeth got its start, and the happy accident that landed her a deal with Target.
    Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.
    Spill & Dish is Powered by Simplecast.
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    Denise Purcell
    Purely Elizabeth specializes in nutritious, nutrient-dense breakfast foods including the top selling granola in the natural channel. In this episode, Megan Rooney, Education Manager at SFA, chats with CEO and Founder, Elizabeth Stein, about her background in nutrition, how Purely Elizabeth got its start, and the happy accident that landed her a deal with Target.
    Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.
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    Denise Purcell
    At Point Reyes, the most flavorful cheeses come from contented cows – and people. In this episode, host Gretchen VanEsselstyn, SFA’s director of education, speaks with Jill Giacomini Basch about the benefits of being a certified women-owned business, the Victory American cheese movement, and how sustainable farming on the California coast makes for breathtaking cheeses like Bay Blue. Listen here and follow Spill & Dish: A Specialty Food Association podcast wherever you get your podcasts.
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    Denise Purcell
    At Point Reyes, the most flavorful cheeses come from contented cows – and people. In this episode, host Gretchen VanEsselstyn, SFA’s director of education, speaks with Jill Giacomini Basch about the benefits of being a certified women-owned business, the Victory American cheese movement, and how sustainable farming on the California coast makes for breathtaking cheeses like Bay Blue. Listen here and follow Spill & Dish: A Specialty Food Association podcast wherever you get your podcasts.
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    Denise Purcell
    In the latest episode of Spill & Dish: A Specialty Food Association podcast, host Julie Gallagher, SFA’s director of content, speaks with Channy Laux, founder of Angkor Cambodian Food about how she survived the Cambodian Killing Fields and after seeking refuge in the U.S., climbed the ranks of the biotech industry before trading it in to honor her late mother and her recipes by introducing Americans to authentic Cambodian ingredients and dishes. Listen here and follow Spill & Dish: A Specialty Food Association podcast wherever you get your podcasts.
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    Denise Purcell
    Chuao (chew-wow) Chocolatier are crafters of pleasure through chocolate. In this episode, host Megan Rooney, SFA’s Education Manager, talks with Michael Antonorsi, co-founder and owner of Chuao, about his transition from biomedical engineering to culinary school in Paris to embarking on a mission to share joy with the world though deliciously engaging chocolate experiences. Learn how Chuao asks all to choose joy with them, and to activate change through chocolate to make this world a more unified, joyful, and colorful place.
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    Denise Purcell
    What’s it like to work for an association that is founded on salsa, jerky, kombucha, bonbons, pâté, and thousands of other specialty foods? Pretty sweet. In this episode, you’ll meet the team behind Spill & Dish as they share stories about the business, reveal where they love to shop and dine, and share the scoop behind the Fancy Food Show.
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    Denise Purcell
    Since 2009, Laura Sorkin and her husband, Eric, have taken maple syrup to the next level, hitting lists from Food & Wine to Oprah’s Favorite Things. Their family-owned, Vermont-based company, Runamok, has grown from organic maple syrup to an array of maple-based products to now, honey. In this episode, host Megan Rooney, SFA’s Education Specialist, talks with Laura about how pushing the bar on flavor profiles and an obsession with quality ingredients helped them disrupt an established category. 
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    Denise Purcell
    The Renfro family has been making condiments for over 80 years in Fort Worth, Texas. In 1963, the current Mrs. Renfro’s brand was created to honor Arthurine Renfro, grandmother of the current owners, who started the business with her husband George. In this episode, president Doug Renfro, talks about tradition, flavor, packaging, social media, and the passion for innovation that keeps this third-generation family company going.
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