sauce

Arbo's Cheese Dip founder Andrew Arbogast interviews with Wake Up Memphis to talk about his famous cheese dip, Arbo's Cheese Dip. It's the secret sauce that brings people together and it's great for watching football and having a great time!

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Pizza Tour?? Where's your fave place? Jay & Sharon wanna try it!! 

Boo Buckets have always been synonymous with Halloween festivities at McDonald’s, embodying a tradition that many look forward to as October rolls around, but what are they? In this episode of the Xtalks Food Podcast, Sydney talks about these ghost-themed pails and the various iterations since they debuted 1986. McDonald’s introduced a whimsical twist to its Happy Meal offerings by packaging them in Halloween-themed buckets, which could also serve as trick-or-treat pails for kids. The evolution of Boo Buckets over the years reflects McDonald’s attempt to keep the Halloween excitement alive. Given the substantial pre-release publicity surrounding the Boo Buckets, a swift sell-out is highly probable. These coveted pails will be available through Halloween, or while supplies last. The team commends McDonald’s for its marketing tactics, especially when they can combine nostalgia with contemporary touches.

Also in this episode, Sydney talks about Campbell’s acquisition of Rao’s sauce owner Sovos Brands for a staggering $2.7 billion. Since 1992, Rao’s has become the leading brand of high quality pasta and pizza sauces, but its offerings also include dry pastas, soups and frozen entrées. In fact, Rao’s accounted for nearly 70 percent of Sovos Brands’ 2022 sales, or $837 million. At $8 per jar, Rao’s sauces come at a much higher price point than fellow Campbell’s brand Prego. Despite the premium price tag, the brand has gained a cult following thanks to its inclusion of high quality ingredients and successful word-of-mouth marketing. When the acquisition was announced, was online resistance, especially from devoted Rao’s enthusiasts, but Campbell’s committed to maintaining Rao’s sauce’s signature taste. The team reflects on the seemingly high price tag, positing that homemade sauce would cost just as much, if not more than a jar of Rao’s.

Read the full articles here:
Boo Buckets Return to McDonald’s for Halloween 2023
Why Rao’s Sauce Is Worth Billions, According to Campbell’s

For more food and beverage industry content, visit the Xtalks Vitals homepage.

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NFL is almost back, The HOF game is over and the Jets have picked up Aaron Rogers. We talk about all of this on today's edition of Krantz's Korner.

Antwan Staley, NFL and the Jets reporter & columnist for The New York Daily news joined Zach on Krantz's Korner to talk all about the Jets, AFC East and Sean Payton's big mouth. 

We finally got a Pizza expert on Cutting the Curd! On this episode Cara and Joe interview Peter of HRN 's Pizza Quest about everything form best practices of cheese to the new wave dough movement hitting the Pizza crust domain. Plus, we review the philosophy of artisan Pizza and its similarities to cheesemongering. In the words of the great Michelangelo, Cowabunga!

Photo courtesy of Ron Manville.

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Yes, Brooks Pepperfire Foods Inc. Is Open

Al’s next stop in season 4 of the podcast is Rigaud, Quebec to visit Greg and Tina Brooks from Brooks Pepperfire Foods Inc.

Pepperfire Foods are more than just hot sauces. They specialize in co-packing and private-labelling fresh food products for many specialty food companies.

But BOY are their hot sauces HOT!

How did they survive the pandemic? More importantly, did Al survive his visit?

Listen to find out.

You can learn more about Brooks Pepperfire Foods Inc. at pepperfire.ca.

Heighten your creative senses as we hear a spicy story of how Darren Tompkins developed a homemade food brand and how he was able to launch it in the market successfully. Dial in and learn about product building and startup strategies that can bring your business ideas to life!

Key takeaways to listen for


An interesting story behind the establishment of Headlock Hot Sauce
Challenges in developing a business that’s out of your expertise 
How product variations can expand your customer range
Effective marketing strategies to apply when creating your niche market
3 things investors should know before spending your startup capital

Resources mentioned in this episode


Six Steps to Seven Figures by Pat Hiban | Kindle and Paperback
The Communist Manifesto by Karl Marx | Hardcover and Paperback
Let That Shit Go by Nina Purewal | Kindle and Paperback
GoBundance

About Darren Tompkins


As an old-school wrestling fan, Darren founded Headlock Hot Sauce in 2020. When the pandemic came, he resorted to it as a hobby, eventually becoming a cash-flowing business enterprise. He came up with the names and recipes, then joined by his wife, Stephanie, who is now running the operations with Taylor King Bertin leading the sales.

Connect with Darren


Website: Headlock Hot Sauce
LinkedIn: Darren Tompkins

Connect With Us

Want to learn more about passive investing in multifamily? Whether you’re looking for investment or coaching opportunities, visit our website at https://investwithrev.com/ to schedule a call, and don’t forget to sign up for our newsletter.

Go to http://themillionairemind.us/ and ask Dallon all your burning questions about how you can start owning apartments today!

...No, we didn't keep count of them all. The Puffco Peak Pro has a dab counter which is incredible.  

And after averaging over 7 dabs a day for 2022, the Professor has come out of the other side with a different perspective.  

Join him as he recounts the experiment of using high potency dabs as his main for of medication while road testing the living hell out of one of the best devices you can buy.  

No, we are not a Puffco Rep...just enthusiasts for mobile dabbing!

Did you enjoy today’s episode? If so, then head over to iTunes and leave a review. Help other people discover the US Chamber of Cannabis Podcast so they, too, can benefit from the ideas shared in these episodes.

uschamberofcannabis.com
IG @uschamberofcannabis

Today's recipe is The Best Cheese Sauce For Pasta Or Veggies.

Here are the links to some of the items I talked about in this episode: #ad
How to Make Gravy Without Drippings
Thanksgiving Recipes
Medium Sauce Pan
Glass Measuring Cup
Flat Whisk

Here's the Recipe Of The Day page with all of our recipe links.

If you want to make sure that you always find out what today's recipe is, do one or all of the following:

1. Subscribe to the Podcast,
2. Join the ROTD Facebook Group here  (this is a brand new group! You’ll be a founding member!)

Have a great day! -Christine xo

Description: 

Joining the show today is Greg Vetter, the Co-Founder and CEO of Tessemae’s. Available in retail stores nationwide, including Whole Foods, Tessemae’s offers a variety of all-natural salad dressings, sauces, marinades, dips, and condiments that are gluten-free, vegan, and sugar-free. Greg and Lee talked about his childhood growing up in Annapolis, what it was like playing professional lacrosse for three years, to realizing a friend stole his mother's lemon garlic salad dressing out of their own house, and how it sparked the idea to launch Tessemae’s.

Exclusive Deals from Our Sponsors:

• Get 30 days FREE with Okendo by clicking HERE!
   

In This Episode You’ll Hear About:

• (1:40) More about Tessemae’s, the country's number one organic salad dressing and condiment company. 
• (5:20) What his childhood growing up as the oldest of three boys in Annapolis was like, with lots of activities, and how he always had an entrepreneurial spirit wanting to invent things
• (9:20) What it was like going to college at Washington College, playing professional lacrosse, and figuring out what he wanted to do after college
• (11:30) How when working in sales jobs post-college, he was writing business plans while looking at the infrastructure to see how they were successful, and how he could do that on his own 
• (14:16) The story of how a friend stole his mom's salad dressing, and it sparked the idea for Tessemae’s
• (16:50) The first things he did to get the business off the ground, from going to all the local grocery stores and seeing if it was on the shelves 
• (20:25) The story of how the brand is named after his mom’s nickname, Tesse Mae
• (24:50) The good and bad that came with fundraising, the advice he has for others in the fundraising journey, and how to build a relationship with investors
• (31:17) How he keeps going even when times are tough on the ups and downs of the rollercoaster
• (37:00) How he’s grown professionally and personally as a leader since becoming an entrepreneur
• (43:00) Some of the challenges he’s had to face, and how new ones come up every day 
• (49:25) The limiting beliefs he’s had to overcome, especially doubt, but how he realized everyone has it

To Find Out More:

https://www.tessemaes.com/

Quotes:

“So I would go home at lunch and stand on my head in the dark and try to figure out what I wanted to do with my life.” 

“The first thing I wanted to do is figure out whether or not it existed, cause I didn't want to just create something that may have already been sitting on the shelf.”

“I called everybody and I said, listen, I don't know shit about shit and my life is on the line and I have an opportunity May 1st, and you are going to help me do this.”

“Each step you kind of level up into a different level of complexity and sophistication and so all of them were critical points in our journey.”

“If you want money, ask for advice, and if you want advice, ask for money.”

“You have to become resilient because the number of no’s that you get, it's unbelievable.”

“If you approach each day with this foundational understanding of you know who you are, and what is important in the world. Then you can overcome these obstacles that come your way every single day.” 

“I want to be the next great consumer packaging good brand that stands for something true.”

“I think everything that you do in the morning will then kind of dictate what you're prepared to handle for the rest of the day.”

“If you're not curating success, you're probably curating failure.”

“Trust your gut, you know in your gut whether or not it's right or it's wrong. Every time I have ignored my gut, it has been the worst situation of my life. Every time I have trusted my gut, it has saved me. So trust your gut.”

Ever heard of pizza structural engineering?

On this episode we decode what makes one pizza way better than another. Aneesh and Chef Alex Sanches deep dive into pizza dough, ovens, toppings, cheese and everything that goes into making a spectacular pizza.

__

An all round bon-vivant, Aneesh Bhasin is a commentator on all things cool and is one of GQ’s 30 most influential young Indians. Follow him on Instagram and twitter on @aneeshb 

Alex Sanchez is an established culinary figure celebrated for his creative,refined, yet approachable cooking. His restaurant has garnered much acclaim for its unparalleled food, beverage, and hospitality, including a ranking on Asia’s 50 Best Restaurants list.

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Key Takeaways

4:11 Definition of a pizza
8:56 Topping vs dough
10:00 Dough hydration and oven temperature
14:20 Getting the crust right
16:40 Poolish vs sourdough pizza
25:00 Using local flour
23:33 Pizza sauces – cooked or raw tomatoes
36:13 Pink sauce pizza!
38:23 Types of cheese to put on a pizza
41:34 Team cold pizza
44:25 Surprise topic – Vermouths

Find other awesome shows on the IVM Podcasts App on Android: https://ivm.today/android or iOS: ‎IVM Podcasts, or on any other major podcast app.

See omnystudio.com/listener for privacy information.

710 is a celebration of OILS and EXTRACTS, and many on this fine Cannabis holiday will enjoy it in kind.  

But are extracts an economical way to approach cannabis?  Is dabbing a stop on the path or the destination?  Is it time for me to consider adding extracts to my regimen, or is it time to move away from extracts?

Join the Professor as he navigates the PROS and CONS of using extracts as a main style, and lets you know why he is considering changing the relationship he has to dabbing moving forward.

Happy 710 HOLIDAY, y'all!

Did you enjoy today’s episode? If so, then head over to iTunes and leave a review. Help other people discover the US Chamber of Cannabis Podcast so they, too, can benefit from the ideas shared in these episodes.

uschamberofcannabis.com
IG @uschamberofcannabis

Happy Gypsy, Roma, and Traveller Pride Month, and Happy LGBTQ+ Pride Month! We're celebrating with mini interviews with LGBTQ+ Roma exclusively on Instagram Live, so follow us there for the celebration.

This interview doesn't really have anything to do with pride month specifically, but we have a delicious discussion with Mark Adams, co-owner of the popular California Bay area, Romani-American food truck, Holy Chile Mole, which he runs with his wife. We talk about food fusion, comfort food, the ins and outs of running a food truck, and the benefits of working family trades and also doing your own thing instead.

Find Holy Chile Mole's schedule and menu here https://holychilemole.com/ and follow them on Instagram, Facebook, and Twitter @holychilemole.

Romani crush for this episode is @AnyaTheodora1

Thank you for listening to Romanistan podcast.

You can find us on Instagram @romanistanpodcast, and on Facebook under the same name, and on Twitter @romanistanpod

We started a Ko-fi fundraiser to help us expand. Our goal is to release 2 episodes a month, create video content, like an advice column and other treats, and we would also like to register as a nonprofit so we can produce content by other Romani & Sinti creators. We are hoping to cover production costs, like paying for our hosting site, website, editing and producing, and all the rest. We would love it if you could contribute and spread the word. The link, Ko-fi.com/romanistan, is in our bio on Instagram, and will be in the show notes

Please rate, review, and subscribe. It helps us so much. 

If you would like to advertise with us, email us at romanistanpodcast@gmail.com. We offer sliding-scale for Romani, Sinti & related businesses, so reach out!

You can find Jess on Instagram @jezmina.vonthiele, and you can find Jess’ vintage and curiosities shop Evil Eye Edit on Instagram @evileyeedit & Etsy.

You can find Paulina Verminski on Instagram @_paulina_v_ and at https://romaniholistic.com/. Follow Paulina’s store, Romani Holistic, in Corona Del Mar, CA, on Instagram @romaniholistic 

Romanistan is hosted by Jessica Reidy and Paulina Verminski

Conceived of by Paulina Verminski

Edited by Cherub

With Music by Viktor Pachas

And Artwork by Elijah Vardo

On today's episode, Zarela and Aarón are thrilled to welcome Chef Rodolfo Castallanos to talk about how traditional Mexican foodways are being reinterpreted in the  contemporary Mexican culinary scene. Rodolfo starts by sharing his cooking philosophy - beginning with inspiration from the seasons and culminating in his return home to open Origen. He discusses how French culinary education has been incorporated by Mexican chefs, and Zarela asks him to share some Oaxacan culinary building blocks.

For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!

Cooking in Mexican from A to Z is  produced by HotDish Productions and powered by Simplecast.