importing

Jason is a Network Engineer at Orion Networks in Christchurch.  His EV journey began with a conversion of a motorbike (everyone else was doing cars!) and he always had the dream to own a Model S.  That opportunity came in the form of a Japanese import and Jason is extremely happy with the decision and the support he has had from the Christchurch Tesla Service Centre.  We talk also about Orion's preparedness for EVs taking over Christchurch.

Alex and I always appreciate your support, and especially thank whose willing to offer themselves up for an interview (contact details at www.allthatstesla.nz) or support us with a couple of dollars a month through Patreon at www.patreon.com/allthatstesla

Telly Power is a Christchurch-based owner of an imported Model S.  She was looking out for a Model S and noticed one on the yard at Christchurch European.  Telly has been very pleased with the support she has received there from Niki Mills, the Managing Director.

Alex and I always appreciate your support, and especially thank whose willing to offer themselves up for an interview (contact details at www.allthatstesla.nz) or support us with a couple of dollars a month through Patreon at www.patreon.com/allthatstesla

This episode I got to Kickback with Dasul Andrews from Mount Sinai Olive Oil. As a retired New York City fire fighter Dasul tells his Entrepreneurial journey starting from his passions of Cutting hair and beening a DJ. This eventually led him working in wall street. After that he did 20 Years in the FDNY. After retiring he is now owner of the first black owned olive oil come.


Purchase a bottle or subcription here

Mount Sinai exports pure, cold-pressed olive oil from the ancient heart of Sinai to all parts of the world. For decades, they distinguished by pure oil and wonderful flavor. Egypt is distinguished by the famous olive tree. Olive branches were found in the tombs of the pharaohs, kings, in their tombs, because olive oil was used in Rituals, lighting, medicines and their diet. Get a bottle today
https://www.mountsinaioliveoil.com
https://www.mountsinaioliveoil.com/

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The music we use was created by Mark Cooper. Listen on Spotify

START NOW, BEFORE EVERYBODY ELSE WOULD

It’s Collin’s last round with Ethan and in this episode, he explains that the evangelist’s work doesn’t stop when deals are closed and will continue as customers continue to have their experiences. Collin also discusses the high chance that everybody will also start evangelizing sooner or later, so if you have the plan to do so, it’s time to start. How? Tune in to find out in this latest episode of Sales Transformation.

Get Fresh Sales Plays From The Trenches In Your Inbox ST Newsletter.

TRANSFORMING MOMENTS

COLLIN: EVANGELIZING NEVER STOPS

“Just because they've signed up doesn't mean that they're fully bought into full adoption of what it is that you do, and so there's a lot of work that can be done in evangelizing even in closed one deal because that experience is what's going to keep them as customers.”

COLLIN: COMPANIES WILL EVANGELIZE SOONER OR LATER

“I do believe that at some point, everybody will need this role for the most part, whether they believe it or not, and whether they're not taking it seriously now, there are going to be companies that are early adopters of this, and then there's gonna be people that would join later on this bandwagon and wish they would have sooner.”

Connect with Collin 

LinkedIn | YouTube | Newsletter | Twitter | IG | TikTok

START NOW, BEFORE EVERYBODY ELSE WOULD

It’s Collin’s last round with Ethan and in this episode, he explains that the evangelist’s work doesn’t stop when deals are closed and will continue as customers continue to have their experiences. Collin also discusses the high chance that everybody will also start evangelizing sooner or later, so if you have the plan to do so, it’s time to start. How? Tune in to find out in this latest episode of Sales Transformation.

Get Fresh Sales Plays From The Trenches In Your Inbox ST Newsletter.

TRANSFORMING MOMENTS

COLLIN: EVANGELIZING NEVER STOPS

“Just because they've signed up doesn't mean that they're fully bought into full adoption of what it is that you do, and so there's a lot of work that can be done in evangelizing even in closed one deal because that experience is what's going to keep them as customers.”

COLLIN: COMPANIES WILL EVANGELIZE SOONER OR LATER

“I do believe that at some point, everybody will need this role for the most part, whether they believe it or not, and whether they're not taking it seriously now, there are going to be companies that are early adopters of this, and then there's gonna be people that would join later on this bandwagon and wish they would have sooner.”

Connect with Collin 

LinkedIn | YouTube | Newsletter | Twitter | IG | TikTok

On today's episode we get a first look at the new upcoming startup, Gourmet Dash. We chat with Christy Caye about everything from e-cheesemongering to logistics, and look ahead at the future of online retail stores.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!

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Beatrice Ughi founded Gustiamo more than 20 years ago in The Bronx with the goal of introducing New Yorkers to “real” Italian food. Her importing business disrupted existing models by serving consumers directly (in addition to retailers and restaurants). She talks with Dylan Heuer about why it took until later in life to appreciate her native country’s foodways, how sharing the stories of Italian makers helps differentiate authentic products from misleading labels, and what her four year quest to find the perfect pasta entailed.

HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.

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In this episode, Kenneth sits down with Juan Carlos Arango, owner of Arango Specialty Coffee, a family-focused Columbian specialty green coffee importer. They discuss how coffee is imported. Juan Carlos explains the ins and outs of the process, highlighting some of the challenges that are faced by importers by sharing interesting stories about what has happened to him while importing coffee.

KEY TAKEAWAYS

• Dealing with bureaucracy and paperwork is very time-consuming.
• In certain parts of Columbia local political unrest creates additional challenges, for example, dealing with guerilla groups.
• A lack of shipping capacity is becoming an increasingly common issue.
• If customs decides to do a bag-by-bag search, it costs the importer a lot of money, regardless of whether customs find any issues.
• Customers (roasters) may want to taste the coffee again once it has arrived in the warehouse, so samples are usually sent out.
• Juan Carlos explains why they match farmers with customers and encourage long-term business relationships between them.

BEST MOMENTS

‘I think one of the biggest challenges we have is logistics.' ´

‘We work a lot with pre-shipping samples.’

‘We want to understand the business model of our customer so that we can offer them the best coffee lots that we have.’

‘The biggest mistake you can make is not learning from your mistakes.’

GUEST RESOURCES

Instagram: https://www.instagram.com/arangospecialtycoffee 

www.arangospecialtycoffee.com

VALUABLE RESOURCES

Award-winning single-origin specialty coffee: https://umblecoffee.com/

You’re disciplined and high achieving. You never settle. Shouldn’t the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black.

At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee.

Instagram: https://www.instagram.com/umblecoffee/

Facebook: https://www.facebook.com/umblecoffee/

Twitter:  https://mobile.twitter.com/umblecoffee

ABOUT THE HOST

As a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it’s like to push yourself to achieve goals very few accomplish. He’s one of the best specialty coffee roasters in the United States as he’s a multi-year US Coffee Roasters’ Competition Finalist. He created Umble Coffee Co with the belief that, if sourced and roasted right, coffee can taste phenomenal and be good for you.

“Life’s too short to drink bad coffee.”

CONTACT METHOD

Want to reach Kenneth? Have questions, show ideas, or want to just let us know you’re enjoying the show? The best way is to leave us a great review and put your thoughts in the comment section - Kenneth reads all of them! The second-best way is through DM on social media.

Podcast Description

Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you!  Season 1 is all about coffee's journey from see to shelf.

BUY COFFEE!: https://umblecoffee.com

Jane Lopes and Jonathan Ross join The Grape Nation's Sam Benrubi to tell the stories of their interlinked careers and talk about all things Australian wine. They are a husband and wife duo behind the Australian wine imports company, Legend.

Jane is a Nashville-based sommelier, importer, and author. She has worked at New York's Eleven Madison Park, Nashville's The Catbird Seat, Chicago's The Violet Hour, and most recently as the wine director at Attica, one of Australia's most celebrated restaurants. In September of 2018, Jane passed the Master Sommelier exam, becoming the only woman in Australia to do so, and one of only 34 women in the world (and less than 300 people in total since the 1960s). In September of 2019, she published her first book, a personal and educational guide to wine called Vignette: Stories of Life and Wine in 100 Bottles. 

Jonathan Ross is a New Jersey-born sommelier who spent most of his career working in the New York restaurant industry. Jon’s time in NYC was capped off by a 5-year stint as the head sommelier at Eleven Madison Park, which culminated in the restaurant’s rise to the top spot on the San Pellegrino 50 Best Restaurant List. In 2017, Jon passed the master sommelier exam, and relocated with his now wife, Jane Lopes, to Melbourne where he joined the Rockpool Dining Group as beverage director. While in Australia, he also curated the Qantas in-flight and lounge wine offerings, and launched Micro Wines, a boutique wine label sold domestically and exported to the US.

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In this very first episode of the Solent LEP Podcast, we speak to Chris Hill, who's the director of e-commerce consultancy, Runwaye.

Authentic products by artisan producers are worth protecting. Beatrice Ughi, founder and president of the food importing company Gustiamo talks about the fake and adulterated products passing as "Made in Italy", and shares her passion for keeping it real.

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You’re headed to Mexico! Excited to drink agave spirits in their natural habitat! More excited to bring spirits home to share with friends! So … how much are you allowed to bring back?

Heritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!

Find extra photos and related links at agaveroadtrip.com

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Stealing bikes on your wedding day? We got it.
Anxious vegans? We got it.
Nate The Master vs. Giuls' Comeback Tour? We got it.
$1,000 dollars to all who listen to Episode 16? We'll get back to you on that one.

Glenn Hills joins new addition to our host team Aaron Foster in studio to talk about supply chain and how cheese gets from the farm to your face. We'll touch on importing rules, what it's like in the crazy halls of Rungis, the miracle of container shipping, the nightmare of FDA / Customs, what a bonded warehouse is and more! We'll learn all about the litany of things that has to go right, just so you can get that perfectly aged, hand made goat cheese from Switzerland in your local cheese shop for a reasonable price.

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