johnson and wales

Another day of the Gasparilla Overload, another day to shine light on an awesome Tampa entrepreneur. 

When Host Vincent A. Lanci moved to a new area at the beginning of 2020, it was nearly impossible for me to find a great Italian sub near me. He soon stumbled across Mickey’s subs.  

Not only were the sandwiches all incredible, but the owner was someone you would want to do business with. Friendly, personable, and a hustler.

Michael Dortch has grown his brand and now has a opened a second location. 

He is passionate about and active in helping/ coaching the next generation of business owners, so he is obviously a great fit to join us. 

After studying at Johnson and Wales university for culinary school, it was off to the races. 

Stay tuned for the spotlight story at the halfway point of the show. As we have an entrepreneur crushing it in the sandwich space, we will discuss an article on the journey of Subway Founder, Fred DeLuca, and get Mickey’s take on it. Follow along here.

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Welcome back to That Entrepreneur Show, where top performing entrepreneurs stop by each week. This is the podcast where founders of companies and brands share their entrepreneurial journeys, lessons learned, tips for success, and more each Friday since 2019.

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We take a break from sourdoughs and sprouted grains to talk about a very different category of bread: cornbread! Mark Kelly, PR and Advertising Manager of Lodge Cast Iron joins us to talk about the storied history of the family-owned company and the National Cornbread Festival they helped found in 1996.

Lodge Cast Iron was founded in 1896 when Joseph Lodge and his wife settled in South Pittsburg, Tennessee and opened their first foundry. South Pittsburg is nestled alongside the Cumberland Plateau of the Appalachian Mountains, and today has a population of about 3,300 people. Mark talks about the tight-knit community that’s instrumental to the success of Lodge’s American-made cast iron.

Lodge has been on the cutting edge of technology for its entire history. In 1950, they converted the foundry from a hand-pour operation to an automated molding process (a rare upgrade for the time). This led to safer and more efficient manufacturing and helped keep up with increasing demand.

The replacement of coal-fired cupola furnaces with an electro-magnetic induction melting system in 1992 earned a Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.

They changed the game once again in 2002, with the introduction of pre-seasoned cookware, eliminating the hassle of its unseasoned counterparts. It was an industry first that has since become an industry standard.

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HRN on Tour returned to Charlotte, North Carolina for the second annual International Symposium on Bread, held at Johnson & Wales University. Listen here for an interview with the Executive Director of the symposium Peter Reinhart and the Communications Manager of the Charlotte Regional Visitors Authority Kristen Moore. They discuss what’s new in the Charlotte food scene and why it’s a city on the rise.