Explore " condiments" with insightful episodes like "Building the AIOLI", "Ketchup or Mustard", "Episode 46 - Ranking the World", "Condiment Crimes" and "Building with Simplicity" from podcasts like ""In the Sauce", "Pessimistic at Best", "POP! Talks", "Judge John Hodgman" and "In the Sauce"" and more!
This episode is a little different. Adam Brown is the Founder and President of Sircle Media, a social media agency that specializes in helping CPG and Beverage brands win online and in-store. On this episode of ITS, Adam interviews Ali all about Haven's Kitchen's new product line: AIOLI! They go through innovation, sales, marketing - and the WHY and HOW of the new line. Ali shares an Amazon discount code toward the end, so listen up!
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When it comes to condiments, how refined is your palate? I'm a mustard girlie, but I admittedly still fuck with ketchup, is that okay? You can be honest! Join us for a silly little conversation about our favorite mayo-based dressings, our biggest red flags, and our thoughts on the ugliest running shoes.
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In this episode of POP! Talks, Alec and Jackie have created a number of lists that require ranking... that rank things from Music and TV to things you may have in your kitchen! Let us know what your lists would be on our social media!
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It's time to clear the docket and this week we are adjudicating CONDIMENT CRIMES! Is ketchup sweet? What foods are acceptable to eat with ketchup? Which condiment is the MAIN ONE? Condiment experts Nick Wiger and Amelia Marino from The Doughboys podcast join us to weigh in!
The Van Freaks Roadshow has come to an end. But the fun's not over yet! We are excited to announce:
THE VAN FREAKS ROADSHOW STREAMING EVENT: From the Opera House in Williamsburg, Brooklyn. Premiering November 18 at 8pm ET! Tickets are on sale NOW at stagepilot.com/jjh!
Justin Gill is the Founder of Bachan’s, The Original Japanese Barbecue Sauce. On this episode of ITS, Justin and Ali talk Costco, building a team, and the simple principles that have lead Bachan's to grow into over 14,000 retail doors in 3 years.
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Meet Lisa Scali of Ocean’s Balance, a seaweed-based food startup specializing in staple pantry items. This is a particularly fun episode for me because Lisa and I met in graduate school at Columbia University’s School of International and Public Affairs (SIPA) many years ago. Since then our paths have crossed again and again with us both ending up in Maine aquaculture! And to add to that, Lisa's business partner Mitchell Lench is also a SIPA alum.
In this podcast we’ll learn:
Also a huge thank you to Lisa for being my first guinea pig on this podcast. There was a bit of a learning curve and we had to do a second take! A supportive friend!
Mentioned in this episode:
Lisa Scali
Ocean's Balance
New England Ocean's Clusters
Gulf of Maine Research Institute
Maine Technology Institute
Katapult VC
Columbia University's School of International and Public Affairs
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Abigail Carroll LinkedIN
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What’s an age-old tradition used to enhance and flavor food? The condiment. Across the world condiments are added into and on top of dishes as a purveyor of a specific flavor. In the United States, ketchup and mustard are refrigerator essentials, while many Koreans have an entire fridge to ferment kimchi. While condiments are characteristically a side dish to the main show, this week we’re putting them in the spotlight. From hot sauce to pasta sauce, learn about the importance and variety of classic flavor enhancers. Plus, hear more about a climate-change induced condiment shortage and the craze of a cult classic sauce brought to life.
Further Reading:
Follow Claire’s daily condiment adventures on Tiktok.
Read Lindsey’s work from Paris here.
Check out the many dijon mustards Eric creates with Brassica Mustard.
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(Sorry for the derpy audio - Bona's mic was not with it this day). Bona and Joel explore their top ten vegetables and condiments!
Bona and Joel go over some of their top ten things!! Stay tuned for part two as well!
Pink Sauce, a product created and marketed by a woman who goes by Chef Pii on TikTok, has gone viral for all the wrong reasons. In this episode of the Xtalks Food Podcast, Sydney talks about the social media-based food scandal, from Pink Sauce’s ingredients to packaging and marketing. Concerns arose when TikTok users noticed an inconsistency in the product’s color and many reviewers had trouble placing the exact flavor. In addition to several label misprints and an impossible number of servings per bottle, several customers said they received leaking bottles of rotten-smelling sauce in the mail. The team discuss why it shouldn’t be so easy to start a food business, using Pink Sauce as an example, and wonder why food is not as heavily regulated by the FDA as drugs.
Also, in this episode, Sydney gives a list of the top five fastest growing beverage companies in 2022. The first two, PepsiCo and Coca-Cola, come as no surprise, with PepsiCo’s growth partly attributed to its diversification into food and snacks and Coca-Cola Zero Sugar being the fastest-growing soft drink in the US. Third and fourth on the list were Monster Beverage and Celsius Holdings, two energy drink brands. While Monster Energy generated about $3.24 billion in sales in 2021, Celsius Holdings’ sales jumped over 1,000 percent last year on the back of breakout growth. Finally, the list of fastest growing beverage companies would be incomplete without an alcoholic beverage maker, Boston Beer Company. The team talk about the important role of startups and all the innovation they have brought to the beverage industry.
Read the full articles here:
Pink Sauce: Everything You Need to Know About TikTok’s Controversial Condiment
Top Five Fastest Growing Beverage Companies in 2022
For more food and beverage industry content, visit the Xtalks Vitals homepage.
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Mark and Ryan talk about a condiment crime, BMW charging people to use features in their car, and a guy who is in trouble over faking an attack on his garage.
This week we help some brand new listeners with ideas about how to get someone out of the house they are refusing to leave. Our long time listener Helen sends us a fabulous idea of a pen that carries sauces. And finally we wrap up the show by designing Democracy 2. An entirely new and better way to do democracy.
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Little Leaf Farms recently secured $300 million in capital investment to help the hydroponic lettuce company further expand its operations. In this episode of the Xtalks Food Podcast, Sydney talks about Little Leaf Farms’ use of advanced greenhouse technologies, including data analytics and hands-free automated grow systems, as well as its plans to open a new hydroponic greenhouse on 180 acres in Pennsylvania. She also discusses how hydroponic growers like Little Leaf Farms are helping to reduce the global lettuce shortage, which began in 2020 when California lettuce growers faced hotter-than-average temperatures and crop diseases. The team wonders whether lettuce grown with hydroponics will ever replace traditionally grown produce, but commend the technology for enhancing food security despite weather conditions and supply chain disruptions.
Also, in this episode, Sydney discusses the best condiments according to the Whole Foods Market Trends Council. With the condiment, marinade and dressing category expected to hit $2.9 billion by 2024 according to a Mintel report, the Council noted that consumer desire to experiment will support the sales growth. She talks about the five best condiments that made the list, including BBQ sauce, hot chili sauce, ketchup and mustard, fermented condiments and ranch, and provides examples of products on store shelves that represent these trends. The team is surprised by how many different varieties of condiments are on the market, but praise the Whole Foods Market Trends Council for including condiments from all over the world.
Read the full articles here:
Hydroponic Lettuce Grower Little Leaf Farms Raises $300 Million
These are the Best Condiments According to Whole Foods Market Trends Council
For more food and beverage industry content, visit the Xtalks Vitals homepage.
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Welcome back; We really have no idea what is happening at this point. Join us for the first iteration of condiment wars! We spent 2 hours arguing about condiments. Someone, anyone, please help us. I'm pretty sure our sanity is so low at this point that if we were playing Phasmophobia, we'd get murked by the ghost before we even get to the door.
**GIVEAWAY** The first 5 people to email us the special phrase hidden in the episode in the episode will get a free Steam key!
**SPOILER** Mayonnaise is not only an instrument but also a sleeper condiment.
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A special Christmas Eve episode as we dive into the multiverse and review Spider-Man: No Way Home! We even did a VIDEO version so you can see all the side eye and smirks, watch it on YouTube here.
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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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Does this Will Ferrell classic stand the test of time? Is Katy Perry in this movie? And what exactly is "Christmas Spirit"? Special guest Jason Aten joins the MOTS crew to discuss: Elf!
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Can the charisma of Emily Blunt and Dwayne Johnson carry a wild plot and CG bad guys to movie success? Find out as we review the 2021 Disney-ride-made-movie, Jungle Cruise!
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Who would you choose, the Phantom or Raoul? Are the sets and costumes enough to cover up its vocal flaws? Is this even a good musical? Find out as we review the 2004 adaptation of The Phantom of the Opera!
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Your hosts nots only went to the theater to watch this together, but then recorded in a random hotel room trying to figure out exactly how those ten rings work! Here’s our review of Shang-Chi and the Legend of the Ten Rings.
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