Season 3, Episode 64: Summary In this conversation, Tony Moore, the founder of Pop Bar, discusses the origins and success of his gelato popsicle business. He explains how the idea for Pop Bar came from his desire to create a product that combined his love for gelato with the convenience of a popsicle. Rueben shares insights into the seasonality of the business and the importance of using fresh ingredients. He discusses the challenges and benefits of franchising, as well as the impact of COVID-19 on the industry. Rueben emphasizes the importance of customer loyalty and creating unique experienc ..read more

Welcome to another episode of Farmer Foodie! Today, we're joined by Ali Elliot, the organic foodie behind Cashew Parm, a dairy-free, vegan sensation. Ali's Creations Ali introduces her remarkable product, Cashew Parm, which currently comes in two delectable flavors: Golden Chedda and Italian Herb. It's a game-changer for those seeking dairy-free, vegan options. Versatile and Available Farmer Foodie products can be found both online and at select retailers in New York, Massachusetts, and Connecticut. What sets Cashew Parm apart is its incredible versatility. Recipe creators have been using it t ..read more

In this episode, we sit down with Chris Spear, the founder, and chef behind Perfect Little Bites, and discuss a wide range of topics from personal branding, his got-to foods, comfort cooking with nostalgic flavors, contract food service, plant-based cooking and the power of content marketing. Origin Story: Chris always dreamed of working in the food industry, starting from a young age when he was just 16. He pursued his culinary passion by attending culinary school, but the staggering debt from his education was as high as his monthly rent. The restaurant industry offered meager wages, with so ..read more

Welcome to another episode of W@W! In today's episode, we have Amy Keller, the CEO of Climate Candy, a company that turns problems into Candy! Amy is not just your ordinary CEO—she's a 7-time Ironman and a vegan triathlete, embodying her passion for sustainable living and promoting a healthy lifestyle. At Climate Candy, they're all about upcycling perfectly imperfect food, contributing to the fight against the alarming global food waste crisis. Did you know that a staggering 40% of all the food grown globally goes to waste? Amy sheds light on this issue and points out that Nogales, Arizona is ..read more

In this episode, we had the pleasure of hosting Michael Holtzman, CEO of Profitable Food Systems Worldwide, to delve into the world of agritourism. Michael has extensive experience consulting with farms, offering valuable insights into the industry. Michael Holtzman has consulted with 50 farms in the last 5 years, gaining unique perspectives and insights into the agritourism operating model. The journey began with Vala’s in Omaha, Nebraska, a farm boasting over 300 acres and an impressive 22,000 daily visitors. This farm sets the gold standard in innovation within the industry, with 28 food ou ..read more

Welcome to W@W! If you like burgers and fries you will love today's episode with Swizzler, a Washington DC-based ELEVATED fast-food phenomenon known for its crispy chicken, premium smash burgers, fresh cut, twice-fried fries, and delicious drinks.   Swizzler began as a food truck concept in 2014 and has rapidly evolved into a major player in the Washington DC food scene, now being available in major sports arenas and throughout the surrounding area. The emphasis has always been on creating a premium fast-food experience with a focus on taste and quality. The Importance of Taste and Sourci ..read more

Welcome Winners to another episode of W@W! Today I bring you Michelle Adelman, CEO of Crossover Quality Meats and Accite Holdings. Crossover Meats innovatively blends various types of meat to create a better ground beef product, including chicken with beef, chicken with pork, and chicken with lamb. The resulting product is all-natural, more sustainable, and maintains excellent taste.   Exploring Crossover Meats: Crossover Meats blends chicken with different meats to create a new ground beef experience. The meat is sourced naturally and is focused on sustainability without compromisin ..read more

Join Filip and Matt as they politely ambush exhibitors at EXPO EAST (Sept 20-23 in Philadelphia, PA, USA). These are the 10 brands they interviewed on the fly. Filip is the EVP at The Pickle Juice Company - https://picklepower.com/ https://www.linkedin.com/in/fkeuppens/ I love this hysterical "non-profit" they set up https://savethepickles.org/   Lift Bar - https://liftbar.com/ Bone Suckin' Foods - https://bonesuckin.com/ Manuka Honey (New Zeland)  Fire Department Coffee - https://www.firedeptcoffee.com/ Natural Endurance - https://naturalendurance.com/ Araza Natural Purees LLC - htt ..read more

Welcome to W@W! In this episode, I bring you The New Primal, a company that's all about bringing families back to the table with simple, good-for-you products. We're joined by CEO, Jason Burke. You will enjoy his unique origin story, and discover the Nobel Made brand and how it's revolutionizing the way we approach nutrition and healthy living. The New Primal Mission The New Primal's mission is all about reconnecting families at the dining table with their range of simple, nutritious products. This vision was born out of a personal journey toward a healthier lifestyle after a family tragedy re ..read more

This isn't your father's hot dog! Fripper’s is an Atlanta-based specialty meats company passionate about producing handmade sausages— artfully, one link at a time. It's an elevated hot dog experience, and Colin Miles is on a mission to breathe new life into artisan meats.  Join me as I discover what makes Fripper's a freaking great dog and the food service business they are building. Season 3, Episode 56: Fripper's: Website Linkedin Facebook Instagram Connect with Colin Connect with Tony About me and my mission and the podcast: Are you looking for a fun and light-hearted podcast to disc ..read more