![\"Twitter](\"https://files.fireside.fm/file/fireside-uploads/images/f/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/PDebDp-r.PNG\")
Twitter and ![\"Instagram](\"https://files.fireside.fm/file/fireside-uploads/images/f/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/FtMo2DZd.PNG\")
Instagram:Update: Thanks to your purchases, we raised $1,800 to support the work of Planting Justice! Thank you for supporting this effort.
\n\n--
\n\nWe’ve joined thousands of other #BakersAgainstRacism supporting the #BlackLivesMatter movement by doing what we know best: making delicious food! All profits from the purchase of our brownies and spiced nuts supports Planting Justice, a non-profit organization with the mission to “Grow Food. Grow Jobs. Grow Community” by empowering “people impacted by mass incarceration and other social inequities with the skills and resources to cultivate food sovereignty, economic justice, and community healing.” On this brief episode, we share our reasons for joining this movement, and why we chose Planting Justice to receive our donations.
\n\nThank you for listening. You can follow us on Twitter and Instagram:
@lettucewrappod\n/ @lettucewrappod @christinedoerr / @neococoaconfections @spicehound / @spicehoundor email us at ![\"Email](\"https://files.fireside.fm/file/fireside-uploads/images/f/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/6-9Jt3Dk.PNG\")
lettucerwrappod@gmail.com.
That’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
","summary":"Update: Thanks to your purchases, we raised $1,800 to support the work of Planting Justice! Thank you for supporting this effort.\r\n\r\n--\r\n\r\nWe’ve joined thousands of other #BakersAgainstRacism supporting the #BlackLivesMatter movement by doing what we know best: making delicious food! All profits from the purchase of our brownies and spiced nuts supports Planting Justice, a non-profit organization with the mission to “Grow Food. Grow Jobs. Grow Community” by empowering “people impacted by mass incarceration and other social inequities with the skills and resources to cultivate food sovereignty, economic justice, and community healing.” On this brief episode, we share our reasons for joining this movement, and why we chose Planting Justice to receive our donations.","date_published":"2020-06-16T16:30:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/65d02e3f-69ae-4377-8d0f-d4f57c1b7ecd.mp3","mime_type":"audio/mpeg","size_in_bytes":8132972,"duration_in_seconds":657}]},{"id":"99a5d31d-ea1a-41bf-b4ef-538781d8cd5c","title":"26: We're Social Distancing (T&C Talk)","url":"https://www.lettucewrappod.com/26","content_text":"We’re back! We didn’t plan to be away this long, but the world changed, quickly. In this episode, we share what it’s been like running three essential businesses during the COVID-19 pandemic, and how we’re coping with all the changes it’s brought about.\n\nWe’ll have more episodes throughout 2020, so thank you for staying subscribed (or for resubscribing)!\n\nLinks and Show Notes\n\n\n\nEssential businesses in California\nSourdough starter recipe from King Arthur Flour\nCounty of San Mateo Health Department COVID-19 safety requirements\nYou can learn more about Amanda, NeoCocoa’s chocolatier, on Episode 1: A Crust and Fudgy Center\nFlatten the curve\nCabin fever\nCatch up on our previous episodes\n\n\nThank you for listening. You can follow us on Twitter and Instagram:\n\n\nLettuce Wrap: @lettucewrappod\n/ @lettucewrappod\nChristine Doerr: @christinedoerr / @neococoaconfections \nTammy Tan: @spicehound / @spicehound\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.","content_html":"We’re back! We didn’t plan to be away this long, but the world changed, quickly. In this episode, we share what it’s been like running three essential businesses during the COVID-19 pandemic, and how we’re coping with all the changes it’s brought about.
\n\nWe’ll have more episodes throughout 2020, so thank you for staying subscribed (or for resubscribing)!
\n\n![\"COVID-19](\"https://files.fireside.fm/file/fireside-uploads/images/f/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/Ka3mf9nf.jpeg\")
Thank you for listening. You can follow us on Twitter and Instagram:
@lettucewrappod\n/ @lettucewrappod @christinedoerr / @neococoaconfections @spicehound / @spicehoundor email us at lettucerwrappod@gmail.com.
That’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
","summary":"We’re back! We didn’t plan to be away this long, but the world changed, quickly. In this episode, we share what it’s been like running *three* essential businesses during the COVID-19 pandemic, and how we’re coping with all the changes it’s brought about.\r\n\r\nWe’ll have more episodes throughout 2020, so thank you for staying subscribed (or for resubscribing)!","date_published":"2020-05-28T08:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/99a5d31d-ea1a-41bf-b4ef-538781d8cd5c.mp3","mime_type":"audio/mpeg","size_in_bytes":17091926,"duration_in_seconds":1383}]},{"id":"910bc2ef-5688-4af2-947e-2f26cee06c92","title":"25: The Pumpkin in the Room (T&C Talk)","url":"https://www.lettucewrappod.com/25","content_text":"In our final episode of 2019, we take a break from interviews to talk about our favorite (and busiest!) time of the year: The holidays! We get personal and chat about our holiday history, how we prepare (business-wise and personally), how we celebrate, and what we miss. Along the way, we admit a few shocking truths, from Tammy’s feelings on pumpkin pie to Christine’s childhood Halloween costume, and we wrap up with a holiday-themed Wrapid Fire and a heartfelt thank you to you, our listeners!\n\nHappy Holidays, Happy New Year, and see you in 2020!\n\n(Recorded in November just ahead of Thanksgiving.)\n\nLinks and Show Notes\n\n\nTurkey Brine—\"To make a moist, juicy turkey, you should use our turkey brine. One package of our turkey brine is enough for a 14-20 pound turkey.”\nSpice Hound giftsets—For the adventurous or aspiring chef, collections of four to twelve tins of herbs, rubs, and blends, from Adobo to Za’atar.\nLondon Fog drink\nEarl Grey & Vanilla—“A spin on a classic winter pairing - earl grey tea and vanilla bean combined with dark chocolate ganache and tossed in cocoa powder.”\nPumpkin Spice Milk Chocolate—“A holiday favorite, our milk chocolate pumpkin spice truffle is infused with a classic blend of spices traditionally used in making pumpkin pie, resulting in a rich, creamy morsel that is as good as if not better than actually biting into a freshly baked slice of pumpkin pie.”\nPumpkin Pie Spice—“A favorite holiday spice blend that makes delicious pies. Though it is called Pumpkin Pie Spice, it makes wonderful apple, sweet potato or any fruit pie that you want that spiced flavor. We recommend 2 teaspoon of this spice blend in your fruit pies.”\nCinnamon, including Vietnamese, Sri Lankan and Indonesian varieties.\nMulling Spices—“An aromatic blend to mull apple cider or red wines.”\nPeppermint truffle—“Like a cool breeze on a balmy summer day, our dark chocolate peppermint truffle envelopes you with just the right amount of minty coolness for a refreshing bite that is sure to brighten your day.”\nPeppermint Hot Chocolate Marshmallow Squares—“We have taken a quintessential childhood treat and given it a sophisticated make-over. Our artisan crafted Peppermint Hot Chocolate Marshmallow Squares are fluffy and delicate in texture. Made with Guittard Chocolate’s cocoa rouge powder and peppermint extract, our marshmallows have a robust, fudge-like flavor. The 72% dark chocolate exterior further enhances the chocolate experience resulting in an intensely satisfying treat that is sure to awaken that inner child and to please even the most discerning gourmand.“\nAmbrosia fruit salad\nBeef Wellington\nSalmon terrine\nHaystacks\nRainbow cookies\n“Christmas Tree Lane” in Palo Alto plus similar streets in San Carlos, and Alameda, or find more at California Christmas Lights & Displays\n\n\nThank you for listening. You can follow us on Twitter and Instagram:\n\n\nLettuce Wrap: @lettucewrappod\n/ @lettucewrappod\nChristine Doerr: @christinedoerr / @neococoaconfections \nTammy Tan: @spicehound / @spicehound\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.Sponsored By:Spice Hound & NeoCocoa: <div style=\"text-align: center\"><a href=\"https://www.lettucewrappod.com/thanks\"><img src=\"https://files.fireside.fm/file/fireside-uploads/images/f/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/kOfPchwy.jpg\" alt=\"Spice Hound logo\" width=\"450px\" style=\"vertical-align:middle\"><img src=\"https://files.fireside.fm/file/fireside-uploads/images/f/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/FMWjDuQN.jpg\" alt=\"NeoCocoa logo\" width=\"325px\" style=\"vertical-align:middle\"></a></div>\r\n\r\nThe holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!","content_html":"In our final episode of 2019, we take a break from interviews to talk about our favorite (and busiest!) time of the year: The holidays! We get personal and chat about our holiday history, how we prepare (business-wise and personally), how we celebrate, and what we miss. Along the way, we admit a few shocking truths, from Tammy’s feelings on pumpkin pie to Christine’s childhood Halloween costume, and we wrap up with a holiday-themed Wrapid Fire and a heartfelt thank you to you, our listeners!
\n\nHappy Holidays, Happy New Year, and see you in 2020!
\n\n(Recorded in November just ahead of Thanksgiving.)
\n\nThank you for listening. You can follow us on Twitter and Instagram:
@lettucewrappod\n/ @lettucewrappod @christinedoerr / @neococoaconfections @spicehound / @spicehoundor email us at lettucerwrappod@gmail.com.
That’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Sponsored By:
In 2007, Anucha Kongthavorn stepped off a plane in San Francisco from his native Thailand, and got a job cooking the same day. He's spent his career in the service industry, from restaurant busser to cruise ship butler, culminating in opening his own Thai food take out, Mae Krua. He joins us to talk about his journey, shares his philosophy on serving others, provides advice on starting a restaurant, and explains why his restaurant regulars asked about his emotions before ordering.
\n\nIn this episode, he tells us
\n\nOur thanks to Anucha for joining us. We wish him the best of luck in whatever he decides to do next.
\n\nThe holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!
\n\nThank you for listening. You can follow us on Twitter and Instagram:
@lettucewrappod\n/ @lettucewrappod @christinedoerr / @neococoaconfections @spicehound / @spicehoundor email us at lettucerwrappod@gmail.com.
That’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Special Guest: Anucha Kongthavorn, Mae Krua.
Sponsored By:
This episode we talk about something we both know a bit about: farmers’ markets. Both NeoCocoa and Spice Hound owe their early success to these neighborhood marketplaces, and we firmly believe they’re an amazing way for new food entrepreneurs to get started. We visit a local market to chat with vendors and shoppers, ponder their growing popularity in urban areas, and share our experiences from over a decade of being behind the table.
\n\nThe holiday season is upon us, and as a special “thank you” for being a Lettuce Wrap listener, we’re offering you 25% off all items at both NeoCocoa and SpiceHound online stores! Listen to the episode for the special website and discount code!
\n\nThank you for listening. You can follow us on Twitter and Instagram:
@lettucewrappod\n/ @lettucewrappod @christinedoerr / @neococoaconfections @spicehound / @spicehoundor email us at lettucerwrappod@gmail.com.
That’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Sponsored By:
Dan Mills turned his hobby of collecting commercial kitchen gadgets into Tinker Kitchen, a makerspace for community cooking. He joins us to talk about his inspiration for the space, why entrepreneurs need grit in the face of never-ending roadblocks, and how his very understanding girlfriend provided the (literal!) space he needed to succeed.
\n\nOur thanks to Dan for joining us. You can find him at tinkerkitchen.org, and follow him on Twitter (@tinkerkitch) and Instagram (@tinkerkitch).
Thank you for listening. You can follow us on Twitter and Instagram:
@lettucewrappod\n/ @lettucewrappod @christinedoerr / @neococoaconfections @spicehound / @spicehoundor email us at lettucerwrappod@gmail.com.
That’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Special Guest: Dan Mills, Tinker Kitchen.
","summary":"Dan Mills turned his hobby of collecting commercial kitchen gadgets into Tinker Kitchen, a makerspace for community cooking. He joins us to talk about his inspiration for the space, why entrepreneurs need grit in the face of never-ending roadblocks, and how his very understanding girlfriend provided the (literal!) space he needed to succeed.","date_published":"2019-10-26T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/74d9f544-4442-4e21-9418-036b77c4846e.mp3","mime_type":"audio/mpeg","size_in_bytes":36577872,"duration_in_seconds":3027}]},{"id":"a5ba9515-e51a-4894-aaeb-04038cd59215","title":"21: Cake Scraps and Hugs, with Kelly Zubal of Inticing Creations","url":"https://www.lettucewrappod.com/21","content_text":"Kelly Zubal of Inticing Creations made a custom guitar birthday cake for Journey guitarist Neal Schon, and appeared on TV next to Martha Stewart. Now she’s here with us to talk about how she got started in her sculpted edible cakes career, her experiences as a “reality tv star”, and why her husband “Home Boy” Pete is her third favorite kitchen tool.\n\nKelly also tells us\n\n\nWhy 4 years La Cocina was “the best bootcamp”\nHow she “stumbled on” edible art as a business\nWhy not eating her sculptures “breaks her heart”\nThe origins of “Inticing Creations” as a name \nWhy she “redefined what success meant” to her\nWhy she did TV food shows, and why she doesn’t do more\nWhat is was like being on TV with Martha Stewart\nAbout lighting the fireworks on Neal Schon’s custom guitar birthday cake\nThe food she’d take a bath in.\n\n\nLinks and Show Notes\n\n\nMetal Radio on Apple Music\nLa Cocina —“a nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color.”\nCakes To Dream On: A Master Class in Decorating, by Colette Peters\nHow to Make Fondant\nKelly’s episode of Duff Till Dawn: Monster Mayem—“Duff Goldman, master of cake mayhem, challenges Kelly Zubal, queen of clean cakes, and former punk rocker Wiley Saccheri to bring their ultimate monster cakes to life. Will Kelly's partnership with her husband trump Wiley's collaboration with his mother-in-law? Can they make their cakes before the sun comes up or will their dream monsters turn to into cake nightmares? Guest judges Haylie Duff and Geof Manthorne will help Duff crown the team that delivers the boldest cake of the night.”\nMartha Stewart\nMartha Stewart Weddings\nNeal Schon, Journey\n\n\nNews story about Neal Schon’s birthday, including photos of Kelly’s custom guitar cake\n\nWatch a fondant sheeter in action\nBursitis\nCraig’s List\n\n\nOur thanks to Kelly for joining us. You can find her at inticingcreations.com and on Twitter @kellyzubal.\n\nThank you for listening. You can follow us on Twitter and Instagram:\n\n\nLettuce Wrap: @lettucewrappod\n/ @lettucewrappod\nChristine Doerr: @christinedoerr / @neococoaconfections \nTammy Tan: @spicehound / @spicehound\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.Special Guest: Kelly Zubal, Inticing Creations.","content_html":"Kelly Zubal of Inticing Creations made a custom guitar birthday cake for Journey guitarist Neal Schon, and appeared on TV next to Martha Stewart. Now she’s here with us to talk about how she got started in her sculpted edible cakes career, her experiences as a “reality tv star”, and why her husband “Home Boy” Pete is her third favorite kitchen tool.
\n\nKelly also tells us
\n\nOur thanks to Kelly for joining us. You can find her at inticingcreations.com and on Twitter @kellyzubal.
Thank you for listening. You can follow us on Twitter and Instagram:
@lettucewrappod\n/ @lettucewrappod @christinedoerr / @neococoaconfections @spicehound / @spicehoundor email us at lettucerwrappod@gmail.com.
That’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Special Guest: Kelly Zubal, Inticing Creations.
","summary":"Kelly Zubal of Inticing Creations made a custom guitar birthday cake for Journey guitarist Neal Schon, and appeared on TV next to Martha Stewart. Now she’s here with us to talk about how she got started in her sculpted edible cakes career, her experiences as a “reality tv star”, and why her husband “Home Boy” Pete is her third favorite kitchen tool.","date_published":"2019-10-12T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/a5ba9515-e51a-4894-aaeb-04038cd59215.mp3","mime_type":"audio/mpeg","size_in_bytes":42797445,"duration_in_seconds":3545}]},{"id":"9fa26a0b-45ff-49cf-972d-9ad5d58ab74a","title":"20: Petri Dish Meats (T&C Talk)","url":"https://www.lettucewrappod.com/20","content_text":"We discuss the state of “plant-based meat alternatives” then taste seven different burgers, beef and not-beef, to see if we like (or can even identify!) the plant-based ones from Impossible Food and Beyond Burger. These are definitely not your old-school alternatives like Boca Burger or Gardenburger. Do these lab-engineered foods actually taste like beef? Can a self-described carnivore and a non-beef eater find common ground in these patties, or will we be left asking “Where’s the beef?!”\n\nWe start off talking about the explosion in the public consciousness about “plant based meat alternatives”, driven in part by Burger King, Carl’s Jr., White Castle and other fast food places including them on their menu (and the generally positive reviews they’ve gotten). Then we dive into the healthiness of eating plant-based burgers compared to beef burgers, talk a bit about the general squickiness we feel about eating foods engineered in a lab, and briefly explore their environmental impact.\n\nThen we get to eating! Producer Jason, a self-professed burger lover, joins us in the taste test, where poke, prod and closely examine each burger to figure out which is which, while debating the definition of “burger” and “meat”.\n\nWe wrap up this episode with a philosophical discussion on knowing vs. not knowing what we’re eating, if beef will always be our first choice, and whether the next generation will consider animal flesh to be the weird thing to eat.\n\nLinks and Show Notes\n\n\nWhat we tried:\n\n\nBeyond Meat’s Beyond Burger patty Version 1\nBeyond Meat’s Beyond Burger patty Version 2 (“now even meatier”\nCarl’s Jr. Famous Star with Cheese\nCarl’s Jr. Beyond Famous Star with Cheese\nBurger King Whopper \nBurger King Impossible Whopper\nJack’s Prime Classic with Impossible Patty\n\nMeatless burgers vs. beef: How Beyond Meat’s environmental impact stacks up\nGreat Veggie Burgers are Here, But Are They Any Healthier? - Men’s Journal\n Impossible Food\nBeyond Meat\nCarl’s Jr.\n\n\nCarl’s Jr. Beyond Famous Star with Cheese\n\nBurger King\n\n\nBurger King Impossible Whopper\n\nJack’s Prime Burgers & Shakes\nMouthfeel\nHighway 5\nBoca Burger\nGardenburger\nSan Francisco Zoo\nRed meat vs. White meat\nIPO (Initial Public Offering)\nBYND: Beyond Meats stock ticker\nImpossible Foods raises $300 million with investors eager for bite of meatless burgers\nJUST (scrambled “egg” made from plants)\nGMO (Genetically modified organism)—“any organism whose genetic material has been altered using genetic engineering techniques.”\nThe Barn\nDad’s Luncheonette\n\n\nOur thanks to Producer Jason for joining us. You can find him on Twitter @jasonanthonyguy.\n\nThank you for listening. You can follow us on Twitter and Instagram:\n\n\nLettuce Wrap: @lettucewrappod\n/ @lettucewrappod\nChristine Doerr: @christinedoerr / @neococoaconfections \nTammy Tan: @spicehound / @spicehound\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.Special Guest: Jason Anthony Guy.","content_html":"We discuss the state of “plant-based meat alternatives” then taste seven different burgers, beef and not-beef, to see if we like (or can even identify!) the plant-based ones from Impossible Food and Beyond Burger. These are definitely not your old-school alternatives like Boca Burger or Gardenburger. Do these lab-engineered foods actually taste like beef? Can a self-described carnivore and a non-beef eater find common ground in these patties, or will we be left asking “Where’s the beef?!”
\n\nWe start off talking about the explosion in the public consciousness about “plant based meat alternatives”, driven in part by Burger King, Carl’s Jr., White Castle and other fast food places including them on their menu (and the generally positive reviews they’ve gotten). Then we dive into the healthiness of eating plant-based burgers compared to beef burgers, talk a bit about the general squickiness we feel about eating foods engineered in a lab, and briefly explore their environmental impact.
\n\nThen we get to eating! Producer Jason, a self-professed burger lover, joins us in the taste test, where poke, prod and closely examine each burger to figure out which is which, while debating the definition of “burger” and “meat”.
\n\nWe wrap up this episode with a philosophical discussion on knowing vs. not knowing what we’re eating, if beef will always be our first choice, and whether the next generation will consider animal flesh to be the weird thing to eat.
\n\nOur thanks to Producer Jason for joining us. You can find him on Twitter @jasonanthonyguy.
Thank you for listening. You can follow us on Twitter and Instagram:
@lettucewrappod\n/ @lettucewrappod @christinedoerr / @neococoaconfections @spicehound / @spicehoundor email us at lettucerwrappod@gmail.com.
That’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Special Guest: Jason Anthony Guy.
","summary":"We discuss the state of “plant-based meat alternatives” then taste seven different burgers, beef and not-beef, to see if we like (or can even identify!) the plant-based ones from Impossible Food and Beyond Burger. These are definitely not your old-school alternatives like Boca Burger or Gardenburger. Do these lab-engineered foods actually taste like beef? Can a self-described carnivore and a non-beef eater find common ground in these patties, or will we be left asking “Where’s the beef?!”","date_published":"2019-09-28T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/9fa26a0b-45ff-49cf-972d-9ad5d58ab74a.mp3","mime_type":"audio/mpeg","size_in_bytes":43396666,"duration_in_seconds":3595}]},{"id":"f234f4ee-b14b-4e76-86fe-f2a2a5c6f463","title":"19: 850 Item To-Do List, with Marissa Daskalakis Tsangaropoulos of Fete Fraiche","url":"https://www.lettucewrappod.com/19","content_text":"Growing up in a big Greek family, cooking for large groups was a natural part of Marissa Daskalakis Tsangaropoulos’ youth. She eventually turned that passion for bringing people together over food into a business, Fete Fraiche, first as a personal chef, and now as an event chef and caterer for the likes of Google and Stanford. Marissa shares the challenges of unanticipated growth, why saying no is such an important part of success, and the reason she’s such a gigantic fan of… lists and spreadsheets?\n\nWe start by talking about being born Greek, growing up in Queens and Chicago, and learning to cook at her grandmother’s side. Her best friend’s graduation gift led to a California visit, where she met her husband and they now live with their four kids. Before she started her cooking career, she earned two degrees (in Philosophy and Industrial Organizational Psychology) and started an MBA. After living in Florence, Italy for a minute (where she got her first chance to cook in a commercial kitchen), she returned to the States and completed her culinary training at the legendary California Culinary Academy in San Francisco. A stint at Michelin-starred Commonwealth, Ladies Who Lunch, and a few other local establishments, and she was ready to strike out on her own, creating Fete Fraiche.\n\nShe didn’t initially plan to do catering and events. She started as a personal chef, making meals for for families in their home kitchen. Her clients loved her so much, they started asking her to cater large gatherings and events, eventually requiring her to sublease a commercial kitchen to handle the unanticipated growth.\n\nWe chat about how her nightmare scenario of arriving at an event without any food almost came true, and the value of word of mouth in both marketing and hiring (especially when your website is “incomplete”!). And while her time in CCA didn’t completely prepare her for running a catering business, it turns out leading weeks-long holiday events for your kids’ schools most certainly does.\n\nWe wrap up with a frank discussion about the challenges of educating customers who want custom catering for less than what they’d pay at Chipotle, and the importance of telling those customers it’s not me, it’s you....\n\nLinks and Show Notes\n\n\nStarter (bread)—“A bread starter is the base for many artisan breads, including sourdough and Amish Friendship Bread. It uses naturally occurring wild yeast as a leavening agent, lending a distinct flavor and texture to the bread that cannot be replicated by commercially harvested yeast. Some bread companies use starters that are over 100 years old to create dependably flavored bread every time. Many home bakers make their own starter as they explore the varied world of bread baking.”\nHow To Make Sourdough Starter from Scratch\nCalifornia Culinary Academy\nCommonwealth to close on Aug. 26\n Stage —“An unpaid internship when a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to new techniques and cuisines.”\nLadies Who Lunch\nUnited States Personal Chef Association—“USPCA provides a one-stop shop for everything you need to effectively and efficiently manage your Personal Chef business with day to day support from the association as well as the NETWORK with other Personal Chefs to help you grow your Personal Chef business.”\nSole Proprietor vs. Partnership vs. LLC\nPared —Making restaurant life easier\nWord of mouth marketing\nObsessive–compulsive disorder (OCD)—“a mental disorder in which a person feels the need to perform certain routines repeatedly (called \"compulsions\"), or has certain thoughts repeatedly (called \"obsessions\"). [...] The phrase obsessive–compulsive is sometimes used in an informal manner unrelated to OCD to describe someone as being excessively meticulous, absorbed, or otherwise fixated.”\nMarzipan from The Spruce Eats\nYoga—“a group of physical , mental , and spiritual practices or disciplines which originated in ancient India .[...] The term \"yoga\" in the Western world often denotes a modern form of Hatha yoga , yoga as exercise , consisting largely of the postures called asanas .“\nMeditation—“a practice where an individual uses a technique – such as mindfulness , or focusing their mind on a particular object, thought or activity – to train attention and awareness, and achieve a mentally clear and emotionally calm and stable state.”\n“Steven Hollifield walked into a kitchen dish-pit, found it magical, and remained in food service his entire career.” Listen to episode 17 of Lettuce Wrap “BBQ is a Little Mystical with Steven Hollifield of Seismic BBQ.\n\n\nOur thanks to Marissa for joining us. You can find her on Instagram @fetefraichecooks and www.fetefraiche.com.\n\nThank you for listening. You can follow us on Twitter and Instagram:\n\n\nLettuce Wrap: @lettucewrappod\n/ @lettucewrappod\nChristine Doerr: @christinedoerr / @neococoaconfections \nTammy Tan: @spicehound / @spicehound\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.Special Guest: Marissa Daskalakis Tsangaropoulos, Fete Fraiche.","content_html":"Growing up in a big Greek family, cooking for large groups was a natural part of Marissa Daskalakis Tsangaropoulos’ youth. She eventually turned that passion for bringing people together over food into a business, Fete Fraiche, first as a personal chef, and now as an event chef and caterer for the likes of Google and Stanford. Marissa shares the challenges of unanticipated growth, why saying no is such an important part of success, and the reason she’s such a gigantic fan of… lists and spreadsheets?
\n\nWe start by talking about being born Greek, growing up in Queens and Chicago, and learning to cook at her grandmother’s side. Her best friend’s graduation gift led to a California visit, where she met her husband and they now live with their four kids. Before she started her cooking career, she earned two degrees (in Philosophy and Industrial Organizational Psychology) and started an MBA. After living in Florence, Italy for a minute (where she got her first chance to cook in a commercial kitchen), she returned to the States and completed her culinary training at the legendary California Culinary Academy in San Francisco. A stint at Michelin-starred Commonwealth, Ladies Who Lunch, and a few other local establishments, and she was ready to strike out on her own, creating Fete Fraiche.
\n\nShe didn’t initially plan to do catering and events. She started as a personal chef, making meals for for families in their home kitchen. Her clients loved her so much, they started asking her to cater large gatherings and events, eventually requiring her to sublease a commercial kitchen to handle the unanticipated growth.
\n\nWe chat about how her nightmare scenario of arriving at an event without any food almost came true, and the value of word of mouth in both marketing and hiring (especially when your website is “incomplete”!). And while her time in CCA didn’t completely prepare her for running a catering business, it turns out leading weeks-long holiday events for your kids’ schools most certainly does.
\n\nWe wrap up with a frank discussion about the challenges of educating customers who want custom catering for less than what they’d pay at Chipotle, and the importance of telling those customers it’s not me, it’s you....
\n\nOur thanks to Marissa for joining us. You can find her on Instagram @fetefraichecooks and www.fetefraiche.com.
Thank you for listening. You can follow us on Twitter and Instagram:
@lettucewrappod\n/ @lettucewrappod @christinedoerr / @neococoaconfections @spicehound / @spicehoundor email us at lettucerwrappod@gmail.com.
That’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Special Guest: Marissa Daskalakis Tsangaropoulos, Fete Fraiche.
","summary":"Growing up in a big Greek family, cooking for large groups was a natural part of Marissa Daskalakis Tsangaropoulos’ youth. She eventually turned that passion for bringing people together over food into a business, Fete Fraiche, first as a personal chef, and now as an event chef and caterer for the likes of Google and Stanford. Marissa shares the challenges of unanticipated growth, why saying *no* is such an important part of success, and the reason she’s such a gigantic fan of… lists and spreadsheets?","date_published":"2019-09-14T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/f234f4ee-b14b-4e76-86fe-f2a2a5c6f463.mp3","mime_type":"audio/mpeg","size_in_bytes":56552544,"duration_in_seconds":3518}]},{"id":"d3394d11-5664-4cbf-9828-06fe764b61e1","title":"18: This Country Needs Onigilly, with Koji Kanematsu of Onigilly","url":"https://www.lettucewrappod.com/18","content_text":"The lack of decent lunch options led Koji Kanematsu to launch Onigilly, serving onigiri—traditional Japanese rice balls—to busy American workers. He now has an ambitious mission to build Onigilly into a nationwide chain of at least 500 locations, as a healthier alternative to Subway and McDonald’s. He joins us to share his vision, how his early career in high tech and mobile gaming prepared him for the food business, and why the death of his childhood friend inspires him to always move forward.\n\nThe end of this episode mentions the death of Koji’s friend by suicide. If you or someone you know is considering suicide, please contact the National Suicide Prevention Lifeline at 1-800-273-TALK (8255), text “home” to the Crisis Text Line at 741-741 or go to suicidepreventionlifeline.org.\n\nLinks and Show Notes\n\n\nOnigilly - Japanese gourmet rice balls—“ Healthy, Handy, Yummy! ONIGILLY [Oh-KNEE-Ghee-Lee] serves traditional Japanese rice balls made with partially milled organic brown rice and savory fillings wrapped in seaweed.”\nOnigiri - Wikipedia \nSpam musubi\nSubway \nFast Casual Dining \nMcDonald's \nLa Cocina—“a nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color.”\nGetting A Food Startup Off The Ground With A Co-Packer \n4 Tips For Scaling Your Food Startup With a Co-packer \nOff the Grid \nNon-Profit Lenders \nPanda Express \n\n\nIf you or someone you know is considering suicide, please contact the National Suicide Prevention Lifeline at 1-800-273-TALK (8255), text “home” to the Crisis Text Line at 741-741 or go to suicidepreventionlifeline.org.\n\nOur thanks to Koji for joining us. You can find him on Twitter @onigilly and www.onigilly.com.\n\nThank you for listening. You can follow us on Twitter and Instagram:\n\n\nLettuce Wrap: @lettucewrappod\n/ @lettucewrappod\nChristine Doerr: @christinedoerr / @neococoaconfections \nTammy Tan: @spicehound / @spicehound\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.Special Guest: Koji Kanematsu, Onigilly.","content_html":"The lack of decent lunch options led Koji Kanematsu to launch Onigilly, serving onigiri—traditional Japanese rice balls—to busy American workers. He now has an ambitious mission to build Onigilly into a nationwide chain of at least 500 locations, as a healthier alternative to Subway and McDonald’s. He joins us to share his vision, how his early career in high tech and mobile gaming prepared him for the food business, and why the death of his childhood friend inspires him to always move forward.
\n\nThe end of this episode mentions the death of Koji’s friend by suicide. If you or someone you know is considering suicide, please contact the National Suicide Prevention Lifeline at 1-800-273-TALK (8255), text “home” to the Crisis Text Line at 741-741 or go to suicidepreventionlifeline.org.
\n\nIf you or someone you know is considering suicide, please contact the National Suicide Prevention Lifeline at 1-800-273-TALK (8255), text “home” to the Crisis Text Line at 741-741 or go to suicidepreventionlifeline.org.
\n\nOur thanks to Koji for joining us. You can find him on Twitter @onigilly and www.onigilly.com.
Thank you for listening. You can follow us on Twitter and Instagram:
@lettucewrappod\n/ @lettucewrappod @christinedoerr / @neococoaconfections @spicehound / @spicehoundor email us at lettucerwrappod@gmail.com.
That’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Special Guest: Koji Kanematsu, Onigilly.
","summary":"The lack of decent lunch options led Koji Kanematsu to launch Onigilly, serving onigiri—traditional Japanese rice balls—to busy American workers. He now has an ambitious mission to build Onigilly into a nationwide chain of at least 500 locations, as a healthier alternative to Subway and McDonald’s. He joins us to share his vision, how his early career in high tech and mobile gaming prepared him for the food business, and why the death of his childhood friend inspires him to always move forward.\r\n\r\n-- \r\n\r\nThe end of this episode mentions the death of Koji’s friend by suicide. If you or someone you know is considering suicide, please contact the National Suicide Prevention Lifeline at 1-800-273-TALK (8255), text “home” to the Crisis Text Line at 741-741 or go to suicidepreventionlifeline.org","date_published":"2019-08-24T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/d3394d11-5664-4cbf-9828-06fe764b61e1.mp3","mime_type":"audio/mpeg","size_in_bytes":43448418,"duration_in_seconds":3599}]},{"id":"8f8265be-e37b-44ea-abf5-d78ccbaddf2e","title":"17: BBQ is a Little Mystical, with Steven Hollifield of Seismic BBQ","url":"https://www.lettucewrappod.com/17","content_text":"Steven Hollifield walked into a kitchen dish-pit, found it magical, and remained in food service his entire career. He now runs two kitchen-based businesses, Seismic BBQ and South Basin Kitchen, and joins us to discuss how he got his start, shares some sobering realities of owning a catering business in San Francisco, and of course, talks barbecue, from sauces to its place in American history. Learn about the value of a good partner, great suggestions for great meals, and why even the chefs at Michelin-rated restaurants go to... Taco Bell?\n\nLinks and Show Notes\n\n\nSeismic BBQ—“BBQ so good, you’ll swear the earth shook”\nSouth Basin Kitchen SF\nCCSF—City College of San Francisco\nFront of house vs. Back of house—“The front of the house, also called the FOH, refers to all actions and areas that a customer will be exposed to during their stay at a restaurant, such as the lobby and dining area.” “The back of the house, also known as the BOH, encompasses all the behind-the-scenes areas that customers will not see. This acts as the central command center in a restaurant because it’s where the food is prepared, cooked, and plated before making its way to the customer’s table.”\nGreasy spoon—“a small, cheap eatery – either an American diner or coffee shop, or a British cafe – typically specializing in fried foods and/or home-cooked meals.”\nMichelin Guide\nPastry chef\nMemphis Minnie’s BBQ, Lower Haight, San Francisco\n Stage — An unpaid internship when a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to new techniques and cuisines.\nSole Proprietor vs. Partnership vs. LLC\nRight of First Refusal—“a contractual right, but not obligation, to enter into a business transaction with a person or company before anyone else can. If the entity with the right of first refusal declines to enter into a transaction, the owner of the asset who offered the right is free to open the bidding up to other interested parties.”\nSweat Equity\nProfit Sharing\nCraig’s List\nPoached Jobs—Food, Drinks, Jobs\nSous Chef—“The sous-chef de cuisine is second in command, and translated it literally means ‘under chef’. The role will typically overlap with the head chef’s, but the sous chef will tend to be more hands on and actively involved in the day-to-day running of the kitchen; the sous chef will also fill in for the head chef when they are off....”\n401(k)—“a retirement savings account that allows an employee to divert a portion of his or her salary into a long-term investment account. The employer may match the employee's contribution up to a limit.”\nThe Gig Economy—“In a gig economy, temporary, flexible jobs are commonplace and companies tend toward hiring independent contractors and freelancers instead of full-time employees. A gig economy undermines the traditional economy of full-time workers who rarely change positions and instead focus on a lifetime career.”\nPared—Making restaurant life easier\nA Guide to American Barbecue Sauce Styles\nA Comprehensive Guide to Barbecue Sauce Across the Country\nRestaurant Gary Danko—“award-winning combination of classic French cooking, thoughtful and inventive use of local ingredients and personable yet impeccable service.”\nBrisket\nPork shoulder (aka Boston butt)\nCultural appropriation\nThe Soul of Food, Slavery’s Influence on Southern Cuisine\nFranklin’s BBQ, Austin TX\nPecan Lodge\nThe List: The Top 50 Barbecue Joints in Texas, Texas Monthly\nJ&R Manufacturing\nSteven’s smoker: J&R Little Red Smokehouse\nBig Green Egg\nPrime vs. Choice vs. Select cuts\nhttps://www.ams.usda.gov/grades-standards/slaughter-cattle-grades-and-standards\nTaco Bell\nMaison Baume Palo Alto, Michelin 2 star\nMultiple Sclerosis (MS) (Please consider making a donation)\nPig in a Pickle, Corte Madeira, CA, first in Bay Area to be named Michelin Bib Gourmand\nBoulevard, San Francisco, CA\nFarallon, San Francisco, CA\nPerko’s Cafe Grill, Redding CA\nNom Nom Now—“Fresh food for healthy pets”\nEasy Caterer\n\n\nOur thanks to Steven for joining us. You can find Steven at Seismic BBQ and South Basin Kitchen SF.\n\nThank you for listening. You can follow us on Twitter and Instagram:\n\n\nLettuce Wrap: @lettucewrappod\n/ @lettucewrappod\nChristine Doerr: @christinedoerr / @neococoaconfections \nTammy Tan: @spicehound / @spicehound\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.Special Guest: Steven Hollifield, Seismic BBQ.","content_html":"Steven Hollifield walked into a kitchen dish-pit, found it magical, and remained in food service his entire career. He now runs two kitchen-based businesses, Seismic BBQ and South Basin Kitchen, and joins us to discuss how he got his start, shares some sobering realities of owning a catering business in San Francisco, and of course, talks barbecue, from sauces to its place in American history. Learn about the value of a good partner, great suggestions for great meals, and why even the chefs at Michelin-rated restaurants go to... Taco Bell?
\n\nOur thanks to Steven for joining us. You can find Steven at Seismic BBQ and South Basin Kitchen SF.
\n\nThank you for listening. You can follow us on Twitter and Instagram:
@lettucewrappod\n/ @lettucewrappod @christinedoerr / @neococoaconfections @spicehound / @spicehoundor email us at lettucerwrappod@gmail.com.
That’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Special Guest: Steven Hollifield, Seismic BBQ.
","summary":"Steven Hollifield walked into a kitchen dish-pit, found it magical, and remained in food service his entire career. He now runs two kitchen-based businesses, Seismic BBQ and South Basin Kitchen, and joins us to discuss how he got his start, shares some sobering realities of owning a catering business in San Francisco, and of course, talks barbecue, from sauces to its place in American history. Learn about the value of a good partner, great suggestions for great meals, and why even the chefs at Michelin-rated restaurants go to... Taco Bell?","date_published":"2019-08-10T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/8f8265be-e37b-44ea-abf5-d78ccbaddf2e.mp3","mime_type":"audio/mpeg","size_in_bytes":28825016,"duration_in_seconds":3571}]},{"id":"2596bd56-a72d-4505-8487-9757cc1c7c26","title":"16: It’s So Hot In San Francisco","url":"https://www.lettucewrappod.com/16","content_text":"It was unusually warm in San Francisco in early June, so we took a quick break from interviews to chat with each other about ice cream to keep us cool during these rare, warm San Francisco evenings. If you live in—or plan to visit—San Francisco, consider this a guide to delicious, creamy treats.\n\nLinks and Show Notes\n\n\nListen to Lettuce Wrap 8: The Ice Cream Atmosphere, with Lori Phillips of Rocko’s Ice Cream Tacos \nMake your own waffle bowls: DASH Waffle Bowl Maker (Amazon) \n\n\nHomemade Waffle Cones and Bowls | Ashlee Marie - real fun with real food \n\nThe Lovely Cones: An Examination of Waffle, Wafer, and Sugar Cones — Jessie Unicorn Moore\nGhirardelli's Hot Fudge Sauce \nThe Perfect Ice Cream Base | Molecular Recipes \nDon Bugito , “the Prehispanic Snackeria, is a San Francisco based company focused on planet-friendly protein snacks, featuring delicious edible insects in savory and sweet flavors.”\nGilroy Garlic Ice Cream Recipe \nGilroy Garlic Festival, July 26, 27 & 28, 2019\nCable Cars | SFMTA \n\n\nSan Francisco Ice Cream\n\n\nSmitten Ice Cream \nCold Stone Ice Cream \nBaskin-Robbins \nSwensen's Grill & Ice Cream \nThe Original Ghirardelli Ice Cream & Chocolate at Ghirardelli Square \nDreyer's Ice Cream \nThree Twins Ice Cream \nHumphry Slocombe \nStraus Family Creamery \nSalt & Straw\n\n\nDracula's Blood Pudding - Ice Cream Flavor | Salt & Straw \nSalted Caramel Thanksgiving Turkey - Ice Cream Flavor | Salt & Straw \n\nRocko's Ice Cream Tacos \nMr. and Mrs. Miscellaneous\nGarden Creamery \nMitchell’s Ice Cream \nDouble Rainbow Ice Cream \nTrader Joe's \nIt's it Ice Cream \n\n\nThank you for listening. You can follow us on Twitter and Instagram:\n\n\nLettuce Wrap (@lettucewrappod): \n/ \nChristine Doerr: @christinedoerr / @neococoaconfections \nTammy Tan (@spicehound): ) / \n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.","content_html":"It was unusually warm in San Francisco in early June, so we took a quick break from interviews to chat with each other about ice cream to keep us cool during these rare, warm San Francisco evenings. If you live in—or plan to visit—San Francisco, consider this a guide to delicious, creamy treats.
\n\nThank you for listening. You can follow us on Twitter and Instagram:
\n/ @christinedoerr / @neococoaconfections ) / or email us at lettucerwrappod@gmail.com.
That’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
","summary":"It was unusually warm in San Francisco in early June, so we took a quick break from interviews to chat with each other about ice cream to keep us cool during these rare, warm San Francisco evenings. If you live in—or plan to visit—San Francisco, consider this a guide to delicious, creamy treats.","date_published":"2019-07-27T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/2596bd56-a72d-4505-8487-9757cc1c7c26.mp3","mime_type":"audio/mpeg","size_in_bytes":16738242,"duration_in_seconds":1030}]},{"id":"46386860-9a3a-4e89-9437-399412b50a54","title":"15: I’m the “J”, with Joel Sakakihara of R&J Toffees","url":"https://www.lettucewrappod.com/15","content_text":"This episode is dedicated to James Yamaoka.\n\nJoel Sakakihara and his brother updated their grandfather’s 60 year old toffee recipe, and built a business that’s grown from farmer’s markets to Costco and Whole Foods. Joel joins us to chat about the complexities of running a rapidly-growing food business, advice for starting a food business of your own, and how he launched the company with... Arnold Schwarzenegger? Plus, the return of our favorite segment, Wrap-id Fire!\n\nLinks and Show Notes\n\n\nFocus group testing—“a moderated discussion that typically involves 5 to 10 participants. Through a focus group, you can learn about users’ attitudes, beliefs, desires, and reactions to concepts.”\nCarob chips—“Carob chips are made from the pod of the carob tree, a small Mediterranean shrub. The pods are dried, roasted, and ground into carob powder before being made into chips or used in other applications. Carob is less bitter than chocolate and has a natural sweetness. The chips require little or no added sugar to make them palatable. To me, carob chips have a roasted flavor that makes them similar to chocolate, but lack chocolate’s richness and melty texture.” \nCompetitive analysis—“a critical part of your company marketing plan. With this evaluation, you can establish what makes your product or service unique—and therefore what attributes you play up in order to attract your target market.”\nMission statement—“ a short statement of why an organization exists, what its overall goal is, identifying the goal of its operations: what kind of product or service it provides, its primary customers or market, and its geographical region of operation.”\nNet-30—“The notation ‘net 30’ indicates that full payment is expected within 30 days. If a $1000 invoice has the terms ‘net 30’, the buyer must pay the full $1000 within 30 days.” “Net 30 […] terms are often coupled with a credit for early payment.”\nWhat is Net 30 & why is it (probably) bad for my business?\nCash vs. Accrual—“The main difference between accrual and cash basis accounting lies in the timing of when revenue and expenses are recognized. The cash method is a more immediate recognition of revenue and expenses while the accrual method focuses on anticipated revenue and expenses.”\nFiscal year vs. calendar year\nDe Anza College\nISO - International Organization for Standardization—“an independent, non-governmental international organization with a membership of 164 national standards bodies”\nHACCP plans: Hazard Analysis Critical Control Point—“a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.“\nDifference Between HACCP and ISO 22000\nBayside Food Group\nGuittard Chocolates\nAlmonds from Modesto and Fresno, CA\nC&H Sugar\nChallenge Dairy butter\nCalifornia Dairies\nArnold Schwarzenegger\nR&J Toffees on Woot\nAnnual Fourth of July Hot Dog Eating Contest\nProfessor Xavier, X-Men\nMcDonald’s Double Quarter Pounder with Cheese and Fries\nIn-N-Out Burgers\nPirates vs. Ninjas\nPirates of the Caribbean soundtrack on iTunes\n\n\nThis episode is dedicated to James Yamaoka\n\nIn this episode, we mention Joel’s cousin James, and the beautiful work he did designing the packaging for R&J Toffees as the company's Creative Director. Shortly after we recorded, James passed away unexpectedly at the age of 44. R&J Toffees is a family affair, and our hearts go out to the entire Yamaoka, Sakakihara, and R&J Toffees family.\n\n\n\nOur thanks to Joel for joining us. You can find R&J Toffee on (@rjtoffees) and on the web at rjtoffees.com.\n\nThank you for listening. You can follow us on Twitter and Instagram:\n\n\nLettuce Wrap (@lettucewrappod): \n/ \nChristine Doerr: @christinedoerr / @neococoaconfections \nTammy Tan (@spicehound): ) / \n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.Special Guest: Joel Sakakihara, R&J Toffees.","content_html":"This episode is dedicated to James Yamaoka.
\n\nJoel Sakakihara and his brother updated their grandfather’s 60 year old toffee recipe, and built a business that’s grown from farmer’s markets to Costco and Whole Foods. Joel joins us to chat about the complexities of running a rapidly-growing food business, advice for starting a food business of your own, and how he launched the company with... Arnold Schwarzenegger? Plus, the return of our favorite segment, Wrap-id Fire!
\n\nThis episode is dedicated to James Yamaoka
\n\nIn this episode, we mention Joel’s cousin James, and the beautiful work he did designing the packaging for R&J Toffees as the company's Creative Director. Shortly after we recorded, James passed away unexpectedly at the age of 44. R&J Toffees is a family affair, and our hearts go out to the entire Yamaoka, Sakakihara, and R&J Toffees family.
\n\n![\"James](\"https://files.fireside.fm/file/fireside-uploads/images/f/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/jiNdPTyG.jpeg\")
Our thanks to Joel for joining us. You can find R&J Toffee on (@rjtoffees) and on the web at rjtoffees.com.
Thank you for listening. You can follow us on Twitter and Instagram:
\n/ @christinedoerr / @neococoaconfections ) / or email us at lettucerwrappod@gmail.com.
That’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Special Guest: Joel Sakakihara, R&J Toffees.
","summary":"Joel Sakakihara and his brother updated their grandfather’s 60 year old toffee recipe, and built a business that’s grown from farmer’s markets to Costco and Whole Foods. Joel joins us to chat about the complexities of running a rapidly-growing food business, advice for starting a food business of your own, and how he launched the company with... Arnold Schwarzenegger? Plus, the return of our favorite segment, Wrap-id Fire!","date_published":"2019-07-13T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/46386860-9a3a-4e89-9437-399412b50a54.mp3","mime_type":"audio/mpeg","size_in_bytes":49834896,"duration_in_seconds":3098}]},{"id":"f58e3882-8663-4917-9075-a93debea92e0","title":"14: Two Whole Croissants, with Robert Hac of Sons & Daughters","url":"https://www.lettucewrappod.com/14","content_text":"Award-winning pastry chef Robert Hac joins us to taste some of the best chocolate croissants in San Francisco. Robert is the pastry chef at Sons & Daughters, where he builds seasonal desserts inspired by memories of the foods he ate as a kid. He traces his love of cooking to his grandma, and the dumplings and mochi they made together. We talk about the start of his decade-plus career before Robert shares the essential trait needed to enter the culinary world, creeps himself out from his open kitchen, and defends the artisan creator. And what in the world does Jackson Pollock have to do with dessert? Tune in to find out!\n\nLinks and Show Notes\n\n\n\n\nSons & Daughters\n2017 Pastry Chef of the Year, San Francisco Magazine\nSecond Act Marketplace\nCalifornia Culinary Academy\nSan Francisco Cooking School\nCity College of San Francisco Culinary Arts and Hospitality Studies program \n Stage—“An unpaid internship when a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to new techniques and cuisines.”\nThe French Laundry\nDandelion Camino Verde chocolate\nCruffin \nChocolate Croissant map\n\n\n\nOur thanks to Robert for joining us. You can find him on Instagram (@mrroberthac) and at Sons & Daughters.\n\nThank you for listening. You can follow us on Twitter and Instagram:\n\n\nLettuce Wrap (@lettucewrappod): \n/ \nChristine Doerr: @christinedoerr / @neococoaconfections \nTammy Tan (@spicehound): ) / \n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.Special Guest: Robert Hac, Sons & Daughters.","content_html":"Award-winning pastry chef Robert Hac joins us to taste some of the best chocolate croissants in San Francisco. Robert is the pastry chef at Sons & Daughters, where he builds seasonal desserts inspired by memories of the foods he ate as a kid. He traces his love of cooking to his grandma, and the dumplings and mochi they made together. We talk about the start of his decade-plus career before Robert shares the essential trait needed to enter the culinary world, creeps himself out from his open kitchen, and defends the artisan creator. And what in the world does Jackson Pollock have to do with dessert? Tune in to find out!
\n\n![\"The](\"https://files.fireside.fm/file/fireside-uploads/images/f/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/1NJKUkFD.jpg\")
![\"Lettuce](\"https://files.fireside.fm/file/fireside-uploads/images/f/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/eVY8xH7H.jpg\")
Our thanks to Robert for joining us. You can find him on Instagram (@mrroberthac) and at Sons & Daughters.
Thank you for listening. You can follow us on Twitter and Instagram:
\n/ @christinedoerr / @neococoaconfections ) / or email us at lettucerwrappod@gmail.com.
That’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Special Guest: Robert Hac, Sons & Daughters.
","summary":"Award-winning pastry chef Robert Hac joins us to taste some of the best chocolate croissants in San Francisco. Robert is the pastry chef at Sons & Daughters, where he builds seasonal desserts inspired by memories of the foods he ate as a kid. He traces his love of cooking to his grandma, and the dumplings and mochi they made together. We talk about the start of his decade-plus career before Robert shares the essential trait needed to enter the culinary world, creeps himself out from his open kitchen, and defends the artisan creator. And what in the world does Jackson Pollock have to do with dessert? Tune in to find out!","date_published":"2019-06-22T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/f58e3882-8663-4917-9075-a93debea92e0.mp3","mime_type":"audio/mpeg","size_in_bytes":43899509,"duration_in_seconds":2727}]},{"id":"352af6ce-8e57-463e-85d2-6c9e87448b7f","title":"13: I Moved 6,000 Pounds By Hand, with Elyce Zahn of Coco Tutti","url":"https://www.lettucewrappod.com/13","content_text":"As an entrepreneur, you do what it takes to make your dream a reality, and Elyce Zahn almost literally built Coco Tutti by hand. She makes gorgeous, “addictively edible” chocolate artwork, an award-winning business she started just as her architectural business was going under. We cover a wide range of topics this episode, from Elyce’s start in the arts to having the vision to see a kitchen where others see an office. Learn what you can accomplish when you’re a one-woman force of nature.\n\nLinks and Show Notes\n\n\nLa Cocina—“a nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color.”\nMetro rack shelving\nLowes / Home Depot\nChocolate Cooling Tunnel (Selmi)\nContinuous Tempering Machines (Selmi)\nTutti Frutti\nElyce’s jam recipe:\n\n\n3/4 fruit\n1/4 sugar\n2-4% pectin\n“minimal” lemon juice\nfruit sieved three or four times\n\nSCORE—“the nation’s largest network of volunteer, expert business mentors, with more than 10,000 volunteers in 300 chapters.” \nShark Tank—“The Sharks give budding entrepreneurs the chance to secure business deals that could make them millionaires.”\nPurColor/Color Blend Creations\nChef Rubber—“provides Artisan Chefs the finest components with which one refines creative inspiration.”\nLettuce Wrap #3: These Shows Stress Me Out, where we talk briefly about The Great British Bake Off\nFour Roses Bourbon\nNikka Japanese Whisky\nNight Riders/Japanese Internment—“In the six months following the end of the evacuation program there were some 30 attacks by West Coast people against returning inmates. Near Fresno and other places, night riders shot into the homes of newly returned families Anti-Japanese organizations sprang up in the Northwest and in California.”\nWhat Color is Your Parachute? (Amazon)—More than 10 million copies sold of this book that “demystifies the entire job-search process, from writing resumes to interviewing to networking, expertly guiding job-hunters toward their dream job.” \n\n\nOur thanks to Elyce for joining us. You can find her at @cocotutti and https://www.cocotutti.com.\n\nThank you for listening. You can follow us on Twitter:\n\n\nLettuce Wrap (@lettucewrappod)\nChristine Doerr (@christinedoerr)\nTammy Tan (@spicehound)\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.Special Guest: Elyce Zahn, Coco Tutti Chocolates.","content_html":"As an entrepreneur, you do what it takes to make your dream a reality, and Elyce Zahn almost literally built Coco Tutti by hand. She makes gorgeous, “addictively edible” chocolate artwork, an award-winning business she started just as her architectural business was going under. We cover a wide range of topics this episode, from Elyce’s start in the arts to having the vision to see a kitchen where others see an office. Learn what you can accomplish when you’re a one-woman force of nature.
\n\nOur thanks to Elyce for joining us. You can find her at @cocotutti and https://www.cocotutti.com.
\n\nThank you for listening. You can follow us on Twitter:
\n\n\n\nor email us at lettucerwrappod@gmail.com.
\n\nThat’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Special Guest: Elyce Zahn, Coco Tutti Chocolates.
","summary":"As an entrepreneur, you do what it takes to make your dream a reality, and Elyce Zahn almost literally built Coco Tutti by hand. She makes gorgeous, “addictively edible” chocolate artwork, an award-winning business she started just as her architectural business was going under. We cover a wide range of topics this episode, from Elyce’s start in the arts to having the vision to see a kitchen where others see an office. Learn what you can accomplish when you’re a one-woman force of nature.","date_published":"2019-06-08T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/352af6ce-8e57-463e-85d2-6c9e87448b7f.mp3","mime_type":"audio/mpeg","size_in_bytes":57510724,"duration_in_seconds":3576}]},{"id":"22c53b6f-571a-4711-a608-11069d7b7b9e","title":"12: Food Is Not A Widget, with Mirit Cohen of Adobe","url":"https://www.lettucewrappod.com/12","content_text":"Mirit Cohen was “executive chef” of her family’s large dinner gatherings long before becoming Executive Chef at Google and Adobe, as well as CEO of her own “daily foodservice” business. Now Adobe’s Global Workplace Experience Programs Manager, Mirit shares her advice about the importance of identifying your market, the hazards of scaling too quickly, the right way to shut down a business, and why she believes sharing a meal is the original social networking.\n\nLinks and Show Notes\n\n\nAdobe\nGastronaut \nEat Retreat—“A creative retreat and national community of food leaders”\nBernal Heights, SF\nPassover—“a commemoration of [Jews’] liberation by God from slavery in ancient Egypt and their freedom as a nation under the leadership of Moses. It commemorates the story of the Exodus as described in the Hebrew Bible, especially in the Book of Exodus, in which the Israelites were freed from slavery in Egypt.”\nGefilte fish—“a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households.…popular on Shabbat and Jewish Holidays such as Passover.”\nMatzah balls (or matzo balls)—“Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover.”\nPurim—“a Jewish holiday that commemorates the saving of the Jewish people from Haman, an Achaemenid Persian Empire official who was planning to kill all the Jews, as recounted in the Book of Esther.”\nKibbutz—“a collective community in Israel… began as utopian communities, a combination of socialism and Zionism.”\nFake it till you make it\nJack Dorsey, co-founder and CEO of Twitter, founder and CEO of Square.\nExecutive Chef—“The very top of the kitchen management structure. Only the largest establishments have an executive chef, and it is primarily a management role; executive chefs are often responsible for the operation of multiple outlets, and thus they do very little actual cooking!”\nGreen Monday\nMeatless Monday\nEarth Day\nPlant-based meals\nreThink Food—“brings together a diverse group of thought leaders and innovators at the intersection of technology, behavior, design, and food. Our mission: to explore how areas such as big data, social networking, mobile computing, behavioral economics, marketing, neuroscience, agriculture, and culinary insight and strategy are radically changing food markets, systems, and our understanding of consumer choices.”\nLa Cocina—“a nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color.”\nSFMade—“build and support a vibrant manufacturing sector in San Francisco that sustains companies producing locally-made products, encourages entrepreneurship and innovation, and creates employment opportunities for a diverse local workforce.”\nAndyTown Roasters\nEat Club—“a virtual cafeteria that can satisfy everyone’s tastes by delivering personalized, delicious meals to office teams.”\nAmanda Hersh of Mighty Forces\nMaslow’s Hierarchy of Needs—“used to study how humans intrinsically partake in behavioral motivation. Maslow used the terms ‘physiological’, ‘safety’, ‘belonging and love’, ‘social needs’ or ‘esteem’, and ‘self-actualization’ to describe the pattern through which human motivations generally move. This means that in order for motivation to occur at the next level, each level must be satisfied within the individual themselves.”\nMicroplane (Amazon)\nImmersion circulator (Amazon)\n\n\nOur thanks to Mirit Cohen for joining us. You can find Mirit's articles on LinkedIn.\n\nThank you for listening. You can follow us on Twitter:\n\n\nLettuce Wrap (@lettucewrappod)\nChristine Doerr (@christinedoerr)\nTammy Tan (@spicehound)\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.Special Guest: Mirit Cohen, Adobe.","content_html":"Mirit Cohen was “executive chef” of her family’s large dinner gatherings long before becoming Executive Chef at Google and Adobe, as well as CEO of her own “daily foodservice” business. Now Adobe’s Global Workplace Experience Programs Manager, Mirit shares her advice about the importance of identifying your market, the hazards of scaling too quickly, the right way to shut down a business, and why she believes sharing a meal is the original social networking.
\n\nOur thanks to Mirit Cohen for joining us. You can find Mirit's articles on LinkedIn.
\n\nThank you for listening. You can follow us on Twitter:
\n\n\n\nor email us at lettucerwrappod@gmail.com.
\n\nThat’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Special Guest: Mirit Cohen, Adobe.
","summary":"Mirit Cohen was “executive chef” of her family’s large dinner gatherings long before becoming Executive Chef at Google and Adobe, as well as CEO of her own “daily foodservice” business. Now Adobe’s Global Workplace Experience Programs Manager, Mirit shares her advice about the importance of identifying your market, the hazards of scaling too quickly, the right way to shut down a business, and why she believes sharing a meal is the original social networking.","date_published":"2019-05-25T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/22c53b6f-571a-4711-a608-11069d7b7b9e.mp3","mime_type":"audio/mpeg","size_in_bytes":51972485,"duration_in_seconds":3232}]},{"id":"e3b33998-39e2-497a-a6f5-f855d8e091d5","title":"11: A Chocolate Tourist, with Jack Epstein of Chocolate Covered","url":"https://www.lettucewrappod.com/11","content_text":"You don’t need passion to start a business, but you do need it to keep one going for a quarter century. Life-long entrepreneur Jack Epstein of Chocolate Covered sells over a thousand artisan chocolates from his store in the Noe Valley neighborhood of San Francisco. Learn how Jack built his unique business, and hear valuable advice from a shopkeeper who’s been in business for 25 years. Plus, Jack shares dozens of chocolate and San Francisco restaurant recommendations!\n\nLinks and Show Notes\n\n\nOcean Front Walkers\nLiberal arts education - Wikipedia \nTai chi - Wikipedia \nTai chi: A gentle way to fight stress - Mayo Clinic \nBar and Bat Mitzvah - Wikipedia \nBodysurfing - Wikipedia \n“health benefits of cacao” - Google Search \nBlack and White cookies\nBlack and White Cookies Recipe\nAll 25 Oreos Flavors, Ranked, Tested and Reviewed - Best Oreo Flavors \nOreo | Home \n“Ice Cold Milk and an Oreo Cookie” commercial\nCyanotype - Wikipedia \nCyanotypes - Super Easy Photo Prints at Home.: 6 Steps (with Pictures) \nCocoa bean - Wikipedia \nThe Different Varieties of Cocoa Beans: Criollo, Trinitario & Foraster – The Chocolate Society \nTerroir - Wikipedia — “Some artisanal crops for which terroir is studied include wine, coffee, tobacco, chocolate, chili peppers, hops, agave (for making tequila and mezcal), tomatoes, heritage wheat, maple syrup, tea, and cannabis.”\nChuao, Venuzuela - Wikipedia\nRare Cacao Beans Discovered in Peru - The New York Times \n“Two Buck Chuck” Charles Shaw wine - Wikipedia \nMouton Cadet - Wikipedia \nWhite chocolate - Wikipedia \nChocolate tempering machine (Amazon.com) \n\n\nChocolates & Chocolatiers\n\n\nDandelion Chocolate \nMichael Mischer \nL’Amourette Chocolatier \nNeoCocoa \nJade Chocolates \n9th & Larkin \nMaison Bouche \nPoco Dolce Chocolates \nCharles Chocolate \nFeve Chocolates \nValrhona Le Noir Amer 71% Cacao Dark Bittersweet Chocolate (Amazon)\nChile Pistachio Chocolate from Señor Murphy's\nShrimp & Bonito Dark Chocolate from Fossa Chocolate\nKitKat \nMounds \nNestlé Milk Chocolate - Wikipedia \nHershey’s Chocolate & Candy \nScharffen Berger \nDagoba \nJoseph Schmidt Confections - Wikipedia \nJoseph Schmidt chocolates will be missed - SFGate \nCadbury Chocolate\nAmedei Porcelana\nLindt Chocolate World \nGhirardelli Chocolate Company \nStone Grindz \nHogarth Chocolate \nLattenero Chocolate Bar by Slitti (Amazon)\nCioccolato Slitti – Gran Bouquet Caffè Latte \nKopper’s Chocolate \n\n\nSan Francisco Restaurants & Locations\n\n\nNoe Valley, San Francisco - Wikipedia \nTheEndUpSF.com – San Francisco’s Legendary Indoor/Outdoor Nightclub \nZuni Café \nGriddle Fresh/Aha Fresh \nToast Eatery \nNoVY \nPatxi’s \nHamano Sushi \nBarney’s Gourmet Hamburgers \nThai Cafe \nLands End - Golden Gate National Recreation Area (U.S. National Park Service) \nStow Lake Boathouse - San Francisco \nCrissy Field Center | Golden Gate National Parks Conservancy \nNorth Beach — San Francisco Travel \nGolden Boy Pizza \nTony’s Pizza Napoletana \nSunrise Deli \nFerry Building Marketplace \nThe Embarcadero, SF. Highlights to check out | hiddenSF.com \nUltra Rainbow Ice Cream \nToy Boat Dessert Cafe \nNoe Valley Bakery\n\n\nOur thanks to Jack for joining us. You can find Chocolate Covered at 4069 24th Street, between Noe and Castro in San Francisco, CA, on Twitter @ChocoCoveredSF, and at http://www.chocolatecoveredsf.com.\n\nThank you for listening. You can follow us on Twitter:\n\n\nLettuce Wrap (@lettucewrappod)\nChristine Doerr (@christinedoerr)\nTammy Tan (@spicehound)\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.Special Guest: Jack Epstein, Chocolate Covered.","content_html":"You don’t need passion to start a business, but you do need it to keep one going for a quarter century. Life-long entrepreneur Jack Epstein of Chocolate Covered sells over a thousand artisan chocolates from his store in the Noe Valley neighborhood of San Francisco. Learn how Jack built his unique business, and hear valuable advice from a shopkeeper who’s been in business for 25 years. Plus, Jack shares dozens of chocolate and San Francisco restaurant recommendations!
\n\nOur thanks to Jack for joining us. You can find Chocolate Covered at 4069 24th Street, between Noe and Castro in San Francisco, CA, on Twitter @ChocoCoveredSF, and at http://www.chocolatecoveredsf.com.
\n\nThank you for listening. You can follow us on Twitter:
\n\n\n\nor email us at lettucerwrappod@gmail.com.
\n\nThat’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Special Guest: Jack Epstein, Chocolate Covered.
","summary":"You don’t need passion to start a business, but you do need it to keep one going for a quarter century. Life-long entrepreneur Jack Epstein of Chocolate Covered sells over a thousand artisan chocolates from his store in the Noe Valley neighborhood of San Francisco. Learn how Jack built his unique business, and hear valuable advice from a shopkeeper who’s been in business for 25 years. Plus, Jack shares dozens of chocolate and San Francisco restaurant recommendations! (Check the show notes for links.)","date_published":"2019-05-11T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/e3b33998-39e2-497a-a6f5-f855d8e091d5.mp3","mime_type":"audio/mpeg","size_in_bytes":40114726,"duration_in_seconds":2491}]},{"id":"9d0f64a5-ca26-46ef-9931-46da0bfcd5f0","title":"10: I Prefer My Beer Distilled, with Stuart Cristol-Deman of Stuart on the Coast","url":"https://www.lettucewrappod.com/10","content_text":"Stuart went from whiskey novice to Certified Bourbon Steward, turning a bad first impression with whisky into a passion he now shares with others in his at-home whiskey tasting and cooking classes. We taste our way through a personalized flight of four ryes, while learning more about whiskey (and whisky!) with Stuart as our guide.\n\nLinks and Show Notes\n\nWhat we tasted\n\n\n\n\nSagamore Spirit Signature (Maryland) Rye\nResurgens Rye \nVenus Spirits Wayward Whiskey Rye \nWillett Family Estate Bottled 4 Year Rye (we tasted the 3 year)\n\n\nOther whiskeys mentioned\n\n\n Talisker, Isle of Skye \n Jameson Irish Whiskey \n Maker’s 46 \n The Macallan Sherry Oak 12 Whisky \n The Macallan Sherry Oak 18 Whisky \n Willett Pot Still Reserve (the I Dream of Jeannie-like Bourbon bottle)\n\n\nAdditional Links\n\n\n Stuart On The Coast – Food and Fun on the California Coast \n San Francisco Chocolate Salon – The Original and Premier Artisan Chocolate Show for the West Coast \n Toque Blanche (Santa Cruz) (the store in Half Moon Bay where Stuart worked is closed)\n NeoCocoa Black Sesame Seed Brittle \n Halva—“dense, sweet confections made in the Middle East, Central Asia and the Indian subcontinent. It is also served in the Caucasus, North Africa, the Horn of Africa, the Balkans, Eastern and Western Europe, Malta and in the Jewish diaspora.“\n “Show Me the MONEY!!!” - YouTube \n Ottolenghi cookbooks\n Vadouvan—French version of a masala. Make your own\n New Leaf Community Markets in Half Moon Bay, CA\n Certification Bourbon Steward, Stave and Thief Society \n Mash ingredients—More than you ever wanted to know about a mash bill.\n The Difference Between Sparkling Wine and Champagne—“All Champagne is sparkling wine, but not all sparkling wine is Champagne”\n Rickhouse (or Rackhouse) \n Understanding Whiskey Stills: Pots, Columns, Hybrids\n How a double-distillation pot still works: basics\n What Is Whisky? \n Casks (barrels, hogsheads, butts) \n Glencairn Whisky Glass \n Norlan Whisky Glass \n Peugeot Whisky Glass \n Ice Ball Mold (smaller) \n Ice Ball Mold (larger) \n Alcohol by volume - Wikipedia \n Whisky Advocate - America’s leading whisky magazine / Subscribe on Amazon \nI Dream of Jeannie—\"an American fantasy sitcom starring Barbara Eden as a 2,000-year-old genie and Larry Hagman as an astronaut who becomes her master, with whom she falls in love and eventually marries.… [O]riginally aired from September 18, 1965 to May 26, 1970... the show ran for five seasons and produced 139 episodes.\"\n\n\nOur thanks to Stuart for joining us. You can sign up for his in-home cooking and whiskey classes at StuartOnTheCoast.com, and follow him on Facebook at Stuart on The Coast.\n\nThank you for listening. You can follow us on Twitter:\n\n\nLettuce Wrap (@lettucewrappod)\nChristine Doerr (@christinedoerr)\nTammy Tan (@spicehound)\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliate links. Purchases help support the show.Special Guests: Jason Anthony Guy and Stuart Cristol-Deman, Stuart on the Coast.","content_html":"Stuart went from whiskey novice to Certified Bourbon Steward, turning a bad first impression with whisky into a passion he now shares with others in his at-home whiskey tasting and cooking classes. We taste our way through a personalized flight of four ryes, while learning more about whiskey (and whisky!) with Stuart as our guide.
\n\n![\"The](\"https://files.fireside.fm/file/fireside-uploads/images/f/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/QAPwBen7.jpg\")
![\""I](\"https://files.fireside.fm/file/fireside-uploads/images/f/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/Jm8rGsTK.png\")
Our thanks to Stuart for joining us. You can sign up for his in-home cooking and whiskey classes at StuartOnTheCoast.com, and follow him on Facebook at Stuart on The Coast.
\n\nThank you for listening. You can follow us on Twitter:
\n\n\n\nor email us at lettucerwrappod@gmail.com.
\n\nThat’s a wrap!
\n\nAmazon and other links may be affiliate links. Purchases help support the show.
Special Guests: Jason Anthony Guy and Stuart Cristol-Deman, Stuart on the Coast.
","summary":"Stuart went from whiskey novice to Certified Bourbon Steward, turning a bad first impression with whisky into a passion he now shares with others in his at-home whiskey tasting and cooking classes. We taste our way through a personalized flight of four ryes, while learning more about whiskey (and whisky!) with Stuart as our guide.","date_published":"2019-04-27T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/9d0f64a5-ca26-46ef-9931-46da0bfcd5f0.mp3","mime_type":"audio/mpeg","size_in_bytes":49362974,"duration_in_seconds":2930}]},{"id":"67f6ccb5-9618-48fc-8bf1-85bb32f2812e","title":"9: I Used to Dance Around Those Trees, with Nafy Flatley of Teranga Juice","url":"https://www.lettucewrappod.com/9","content_text":"The baobab tree looms large in the life of Nafy Flatley. Its fruit juice nourished her when she was young, and powers her Teranga Juice business today. We discuss the origins of Nafy’s business and learn a lot about the “tree of life”, including its health benefits. Can the juice of the baobab fruit help you be stronger, fall in love, or attain happiness? Listen and find out! (Recorded October, 2018.)\n\nLinks and Show Notes\n\n\nLa Cocina—“a nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color.”\n“Teranga” is a Senegalese word meaning hospitality, friendships, camaraderie\nSickle cell trait\nBaobab fruit, from the Baobab tree, aka “Tree of Life”, “Upside-down tree” or “le pan de singe” (monkey bread)\nTamarind\nNaming ceremony\nWeWork—“Supporting Communities and Creating Impact”\nGinger (Spice Hound)\nHibiscus\nMoringa\nNafy’s La Mafé recipe will be in We Are La Cocina: Recipes in Pursuit of the American Dream (pre-order now, launches June 4)\nLove Potion Number 9 (iTunes)\nSorrel, Bissap, Jamaica: Hibiscus Tea Around the World\nNutmeg (Spice Hound)\nCayenne Pepper (Spice Hound)\nBlack Pepper (Spice Hound)\nHealth benefits of Baobab\nWe talk more about the PFR (Processed Food Registration in episode 7 with Guilianna Glassman of Alma Superfoods.\nSalt & Straw/Teranga Baobab Juice & Coconut\nNafy’s latest product: Baobar energy bars\nABC7News story on Nafy Flatley's American dream: the baobab fruit juice & bar\n\n\nOur thanks to Nafy for joining us. You can find her @terangalife on Twitter (and Instagram), and on the web at terangajuice.com\n\nThank you for listening. You can follow us on Twitter:\n\n\nLettuce Wrap (@lettucewrappod)\nChristine Doerr (@christinedoerr)\nTammy Tan (@spicehound)\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliate links. Purchases help support the show.Special Guest: Nafy Flatley, Teranga Juice.","content_html":"The baobab tree looms large in the life of Nafy Flatley. Its fruit juice nourished her when she was young, and powers her Teranga Juice business today. We discuss the origins of Nafy’s business and learn a lot about the “tree of life”, including its health benefits. Can the juice of the baobab fruit help you be stronger, fall in love, or attain happiness? Listen and find out! (Recorded October, 2018.)
\n\nOur thanks to Nafy for joining us. You can find her @terangalife on Twitter (and Instagram), and on the web at terangajuice.com
\n\nThank you for listening. You can follow us on Twitter:
\n\n\n\nor email us at lettucerwrappod@gmail.com.
\n\nThat’s a wrap!
\n\nAmazon and other links may be affiliate links. Purchases help support the show.
Special Guest: Nafy Flatley, Teranga Juice.
","summary":"The baobab tree looms large in the life of Nafy Flatley. Its fruit juice nourished her when she was young, and powers her Teranga Juice business today. We discuss the origins of Nafy’s business and learn a lot about the “tree of life”, including its health benefits. Can the juice of the baobab fruit help you be stronger, fall in love, or attain happiness? Listen and find out!\r\n\r\n(Recorded October, 2018.)","date_published":"2019-04-13T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/67f6ccb5-9618-48fc-8bf1-85bb32f2812e.mp3","mime_type":"audio/mpeg","size_in_bytes":45519321,"duration_in_seconds":2829}]},{"id":"741e2562-d5f9-4fe9-957e-3a82c0258f28","title":"8: The Ice Cream Atmosphere, with Lori Phillips of Rocko’s Ice Cream Tacos","url":"https://www.lettucewrappod.com/8","content_text":"From an immunology Ph.D to ice cream entrepreneur, learn how a book, a funny name, and a memory of an ice cream taco all came together to form Lori’s delicious desert business. We discuss reasons to remaining artisanal, the argument against franchising, and the power of liquid nitrogen.\n\nLinks and Show Notes\n\n\nI scream, you scream, we all scream for ice cream! (Hershey’s Chocolate Syrup commercial)\nSong that originated the phrase\nStanford Graduate School of Business\nOmnivore’s Dilemma\nThe Legend of the Choco Taco (invented by Alan Drazen)\nLiquid nitrogen “Dewer”\nCool Haus in LA, ice cream cookie sandwiches\nSalt & Straw\nJeni’s Ice Cream\nFranchising \nLa Cocina—“cultivate low-income food entrepreneurs as they formalize and grow their businesses.”\nAnthony Bourdain\n\n\nOur thanks to Lori for joining us. You can find her at rockosicecreamtacos.com and @RockoSez on Twitter.\n\nThank you for listening. You can follow us on Twitter:\n\n\nLettuce Wrap (@lettucewrappod)\nChristine Doerr (@christinedoerr)\nTammy Tan (@spicehound)\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.Special Guest: Lori Phillips, Rocko's Ice Cream Tacos.","content_html":"From an immunology Ph.D to ice cream entrepreneur, learn how a book, a funny name, and a memory of an ice cream taco all came together to form Lori’s delicious desert business. We discuss reasons to remaining artisanal, the argument against franchising, and the power of liquid nitrogen.
\n\nOur thanks to Lori for joining us. You can find her at rockosicecreamtacos.com and @RockoSez on Twitter.
\n\nThank you for listening. You can follow us on Twitter:
\n\n\n\nor email us at lettucerwrappod@gmail.com.
\n\nThat’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Special Guest: Lori Phillips, Rocko's Ice Cream Tacos.
","summary":"From an immunology Ph.D to ice cream entrepreneur, learn how a book, a funny name, and a memory of an ice cream taco all came together to form Lori’s delicious desert business. We discuss reasons to remaining artisanal, the argument against franchising, and the power of liquid nitrogen.","date_published":"2019-03-23T00:00:00.000-07:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/741e2562-d5f9-4fe9-957e-3a82c0258f28.mp3","mime_type":"audio/mpeg","size_in_bytes":59068006,"duration_in_seconds":3676}]},{"id":"9a35f655-1753-483a-bd5e-c7021455fce3","title":"7: My Kitchen as a Lab, with Guilianna Glassman of Alma Superfoods","url":"https://www.lettucewrappod.com/7","content_text":"Why does Guilianna of Alma Superfoods say “my kitchen is my lab”? And how did a dislike of peanut butter turn into a nut butter business? Guilianna grew up in the Peruvian Andes where she helped her mom run a popular catering business. From her mom, she learned how to mix the flavors and aromas of ancient ingredients and was inspired to created her food business. She leads us through the genesis of Alma Superfoods before taking us on a culinary adventure through Peruvian flavors and ingredients. \n\nLinks and Show Notes\n\n\nAlma Superfoods\nPeru\nLe Cordon Bleu\nProcessed Food Registration (PFR) —“Processors of general food commodities (e.g. baked goods, noodles, processed fresh vegetables, seafood, snack foods, dietary supplements, etc.) must obtain a Processed Food Registration (PFR) from FDB. A PFR certificate is a firm’s basic health permit. The PFR allows firms to manufacture products not specifically covered by another FDB license.”\nRenaissance Center San Francisco —“we have helped over 29,000 entrepreneurs to start and grow more than 15,500 small businesses, creating 24,000 jobs. If you have a business idea you want to explore, are ready to start a business or want to grow your business, Renaissance is here to help you transform your dreams into reality.“\nQuinoa\nMaca\nLucuma —“The Next Delicious Superfood from Peru”\nCeviche (and Food Network recipe )\nAji amarillo (yellow) pepper —“a bright yellow pepper with a medium heat and nice fruity flavor. Native to South America, Aji Amarillo is predominantly used in Peruvian cuisine to flavor sauces for seafood and poultry.” (Spice Hound)\nAji panca (red) pepper —“dark red, mild pepper with a smokey, fruity taste.”\nChipotle pepper —a “smoked-dried jalapeño. With a spicy heat of 3000-5000 Scoville, it is used in Mexican, Southwestern, Tex-Mex dishes. Also popular in bbq rubs. Our variety is chipotle morita produced mainly in northern Mexican state of Chihuahua. With its beautiful reddish brown hue, it will add a wonderful smokey heat to your food.” (Spice Hound)\nTiradito\nChifa, Peruvian Chinese food\nQuinotto, Peruvian Quinoa Risotto\nNearly 4,000 different varieties of Peruvian potatoes\nLomo Saltado —“marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.”\nBò lúc lắc/Lok Lak—“cubed beef sauteed with cucumber, tomatoes, red onion, pepper, and soy sauce dish in French-inspired Vietnamese cuisine.”\nHuacatay, Peruvian mint\nGastón Acurio, “Peruvian chef and ambassador of Peruvian cuisine”\nLimón Rotisserie San Francisco\nLa Mar San Francisco\n\n\nOur thanks to Guilianna for joining us. You can find her at almasuperfoods.com and on Instagram @almasuperfoods.\n\nThank you for listening. You can follow us on Twitter:\n\n\nLettuce Wrap (@lettucewrappod )\nChristine Doerr (@christinedoerr )\nTammy Tan (@spicehound )\nor email us at lettucerwrappod@gmail.com.\n\n\nThat’s a wrap!\n\nAmazon and other links may be affiliate links. Purchases help support the show.Special Guest: Guilianna Glassman, Alma Superfoods.","content_html":"Why does Guilianna of Alma Superfoods say “my kitchen is my lab”? And how did a dislike of peanut butter turn into a nut butter business? Guilianna grew up in the Peruvian Andes where she helped her mom run a popular catering business. From her mom, she learned how to mix the flavors and aromas of ancient ingredients and was inspired to created her food business. She leads us through the genesis of Alma Superfoods before taking us on a culinary adventure through Peruvian flavors and ingredients.
\n\nOur thanks to Guilianna for joining us. You can find her at almasuperfoods.com and on Instagram @almasuperfoods.
\n\nThank you for listening. You can follow us on Twitter:
\n\nThat’s a wrap!
\n\nAmazon and other links may be affiliate links. Purchases help support the show.
Special Guest: Guilianna Glassman, Alma Superfoods.
","summary":"Why does Guilianna of Alma Superfoods say “my kitchen is my lab”? And how did a dislike of peanut butter turn into a nut butter business? Guilianna grew up in the Peruvian Andes where she helped her mom run a popular catering business. From her mom, she learned how to mix the flavors and aromas of ancient ingredients and was inspired to created her food business. She leads us through the genesis of Alma Superfoods before taking us on a culinary adventure through Peruvian flavors and ingredients. \r\n","date_published":"2019-03-09T00:00:00.000-08:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/9a35f655-1753-483a-bd5e-c7021455fce3.mp3","mime_type":"audio/mpeg","size_in_bytes":28912237,"duration_in_seconds":1791}]},{"id":"57da5ca9-77df-41c6-9acd-cb4900ec425e","title":"6: The Business of Food Awards","url":"https://www.lettucewrappod.com/6","content_text":"The Good Food Awards Mercantile is the place to taste the future of food, from small, sustainable producers. We discuss the Good Food Foundation that puts it on, and chat with two Good Food Guild members, direct from the show floor.\n\nLinks and Show Notes\n\n\nGood Food Foundation\nGood Food Awards\nGood Food Mercantile\nSpecialty Food Association\n2019 Winter Fancy Food Show\n2019 Summer Fancy Food Show\nFort Mason Farmers Market, San Francisco\nOregon Bark\nTcho Chocolate (Amazon)\nTypes of peanuts, including Valencia\nGuittard Chocolate (Amazon)\nRainbow Grocery, San Francisco Bay Area\nAnimal Place’s Vegan Republic\nVermont Amber Organic Toffee\n\n\nOur thanks to Anne Smith of Oregon Bark and Elizabeth Feinberg of Vermont Amber for joining us. You can follow them on Twitter:\n\n\nOregon Bark (@oregonbark)\nVermont Amber Organic Toffee (@vermontamber)\n\n\nThank you for listening. You can follow us on Twitter:\n\n\nLettuce Wrap (@lettucewrappod)\nChristine Doerr (@christinedoerr)\nTammy Tan (@spicehound)\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon and other links may be affiliates. Purchases help support the show.Special Guests: Anne Smith, Oregon Bark and Elizabeth Feinberg, Vermont Amber .","content_html":"The Good Food Awards Mercantile is the place to taste the future of food, from small, sustainable producers. We discuss the Good Food Foundation that puts it on, and chat with two Good Food Guild members, direct from the show floor.
\n\nOur thanks to Anne Smith of Oregon Bark and Elizabeth Feinberg of Vermont Amber for joining us. You can follow them on Twitter:
\n\n\n\nThank you for listening. You can follow us on Twitter:
\n\n\n\nor email us at lettucerwrappod@gmail.com.
\n\nThat’s a wrap!
\n\nAmazon and other links may be affiliates. Purchases help support the show.
Special Guests: Anne Smith, Oregon Bark and Elizabeth Feinberg, Vermont Amber .
","summary":"The Good Food Awards Mercantile is the place to taste the future of food, from small, sustainable producers. We discuss the Good Food Foundation that puts it on, and chat with two Good Food Guild members, direct from the show floor.","date_published":"2019-02-23T00:00:00.000-08:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/57da5ca9-77df-41c6-9acd-cb4900ec425e.mp3","mime_type":"audio/mpeg","size_in_bytes":18443255,"duration_in_seconds":1136}]},{"id":"0e26648b-65b7-4ac0-9f7c-e8f8a3860b7c","title":"5: Most of Them Will Give Up, with Lu Den of Lulu Yum","url":"https://www.lettucewrappod.com/5","content_text":"Lulu runs a cake business, but is her ultimate goal to build a lifestyle brand? A self-taught baker and accidental entrepreneur, Lulu got her start making cakes for friends, who convinced her they were good enough to sell. We learn the value of persistence, the power of social media, and how a beautiful, delicious cake is like an attractive woman with a computer science degree.\n\nLinks and Show Notes\n\n\nLulu Yum\nCrepe cakes/Mille-feuille/Thousand layer cakes\nCake making videos \nPricing theory\nWord of mouth marketing\nPinterest\nInstagram\nWeibo\nWeChat\nDurian \n\n\nOur thanks to Lulu for joining us. You can find her online at luluyum.com, @luluyumllc on Instagram, and lulu_yum on WeChat.\n\nThank you for listening. You can follow us on Twitter:\n\n\nLettuce Wrap (@lettucewrappod)\nChristine Doerr (@christinedoerr)\nTammy Tan (@spicehound)\n\n\nor email us at lettucewrappod@gmail.com.\n\nThat’s a wrap!Special Guest: Lu Den, Lulu Yum.","content_html":"Lulu runs a cake business, but is her ultimate goal to build a lifestyle brand? A self-taught baker and accidental entrepreneur, Lulu got her start making cakes for friends, who convinced her they were good enough to sell. We learn the value of persistence, the power of social media, and how a beautiful, delicious cake is like an attractive woman with a computer science degree.
\n\nOur thanks to Lulu for joining us. You can find her online at luluyum.com, @luluyumllc on Instagram, and lulu_yum on WeChat.
\n\nThank you for listening. You can follow us on Twitter:
\n\n\n\nor email us at lettucewrappod@gmail.com.
\n\nThat’s a wrap!
Special Guest: Lu Den, Lulu Yum.
","summary":"Lulu runs a cake business, but is her ultimate goal to build a lifestyle brand? A self-taught baker and accidental entrepreneur, Lulu got her start making cakes for friends, who convinced her they were good enough to sell. We learn the value of persistence, the power of social media, and how a beautiful, delicious cake is like an attractive woman with a computer science degree.","date_published":"2019-02-09T00:00:00.000-08:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/0e26648b-65b7-4ac0-9f7c-e8f8a3860b7c.mp3","mime_type":"audio/mpeg","size_in_bytes":29223130,"duration_in_seconds":1810}]},{"id":"ec0bf80c-e48a-478d-8aab-df3519badd40","title":"4: The Appreciation They Deserve, with Mark Priestley of Yummy Artisan Foods","url":"https://www.lettucewrappod.com/4","content_text":"Mark has the best job: he tastes award-winning, artisan-crafted olive oils, chocolates and honey, and shares his finds with the world. He leads us through a chocolate tasting, and chats about why he started his business.\n\nLinks and Show Notes\n\n\nYummy Artisan Foods\nAll About Olive Oil \nGood Food Awards\nNew York International Olive Oil Competition\nWhat Is Coconut Milk? And Are You Using the Right Kind? | Bon Appetit \nCharm School Chocolate - Coconut Milk Chocolate – Yummy Artisan Foods \n\n\nCharm School Chocolate — Milk chocolate made with coconut milk made with Maya mountain cacao. Bean to Bar Non-Dairy Vegan Chocolate.\n\nPatric - Piura Peru 67% – Yummy Artisan Foods \n\n\nPatric Chocolate Handcrafted American Chocolate Online Store \n\nAcalli - El Platanal\n\n\nAcalli Chocolate \n\nTaza Chocolate - Dominican Republic Stone Ground Dark Chocolate 80% – Yummy Artisan Foods \n\n\nTaza Chocolate | Organic Stone Ground Chocolate for Bold Flavor — Mexican style dark chocolate\n\nConching and Refining — Chocolate Alchemy \nWhat are Chocolate Inclusions & Why Use Them? — an industry term for any substance added to chocolate beyond the widely accepted ingredients (cacao, cocoa butter, sugar, milk powder, vanilla, and lecithin).\nThe Difference Between Introverts And Extroverts, In One Simple Chart \n\n\nOur thanks to Mark for joining us. You can find him online at Yummy Artisan Foods.\n\nThank you for listening. You can follow us on Twitter:\n\n\nLettuce Wrap (@lettucewrappod)\nChristine Doerr (@christinedoerr)\nTammy Tan (@spicehound)\n\n\nor email us at lettucewrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.Special Guest: Mark Priestley, Yummy Artisan Foods.","content_html":"Mark has the best job: he tastes award-winning, artisan-crafted olive oils, chocolates and honey, and shares his finds with the world. He leads us through a chocolate tasting, and chats about why he started his business.
\n\nOur thanks to Mark for joining us. You can find him online at Yummy Artisan Foods.
\n\nThank you for listening. You can follow us on Twitter:
\n\n\n\nor email us at lettucewrappod@gmail.com.
\n\nThat’s a wrap!
\n\nAmazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.
Special Guest: Mark Priestley, Yummy Artisan Foods.
","summary":"Mark has the best job: he tastes award-winning, artisan-crafted olive oils, chocolates and honey, and shares his finds with the world. He leads us through a chocolate tasting, and chats about why he started his business.","date_published":"2019-01-26T00:00:00.000-08:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/ec0bf80c-e48a-478d-8aab-df3519badd40.mp3","mime_type":"audio/mpeg","size_in_bytes":30763813,"duration_in_seconds":1906}]},{"id":"517f3b89-428a-4197-b5d1-61bd94e1a901","title":"3: These Shows Stress Me Out","url":"https://www.lettucewrappod.com/3","content_text":"We pick our favorite shows, movies and documentaries about food and cooking, from old school classics to new school faves. And a few things we definitely do not like.…\n\nLinks and Show Notes\n\n\nJulia Child (PBS)\n\n\nThe French Chef With Julia Child, Amazon Prime Video\n\nMartha Stewart \nMartha and Snoop’s Potluck Dinner Party\nThe Frugal Gourmet\nYan Can Cook\nI’ll Have What Phil’s Having (PBS)\n\n\nAmazon Prime Video\niTunes\n\nSomebody Feed Phil (Netflix)\nChopped\n\n\nAmazon Prime Video\niTunes\n\nIron Chef (Japan)\nIron Chef (America)\n\n\nAmazon Prime Video\n\nThe Great British Bake Off\n\n\nAmazon Prime Video\niTunes\n\nThe Big Family Cooking Showdown\n\n\nNetflix\n\nNeff Slide & Hide® Oven\nEmeril Lagasse\nRachel Ray\nSemi Home Made with Sandra Lee\nAmerica’s Test Kitchen\n\n\nAmazon Prime Video\niTunes\n\nCook’s Illustrated\nCook’s Country\n\n\nAmazon Prime Video\niTunes\n\nGood Eats\n\n\nAmazon Prime Video\niTunes\n\nTwo Fat Ladies\nMasterChef Junior\n\n\nAmazon Prime Video\niTunes\n\nIna Gardner, Barefoot Contessa\nAnthony Bourdain\n\n\nParts Unknown \n\n\nAmazon Prime Video\niTunes\n\nNo Reservations\n\n\nAmazon Prime Video\niTunes\n\nA Cook’s Tour\n\n\nA Cook’s Tour Book\nAmazon Prime Video\n\nKitchen Confidential (Book)\n\nA Chef’s Table (Netflix) \nUgly Delicious (Netflix)\nJiro Dreams of Sushi (Blu-Ray)\n\n\nAmazon Prime Video\niTunes\n\nRatatouille (Blu-Ray)\n\n\nAmazon Prime Video\niTunes\n\nSuper Size Me (Blu-Ray) \n\n\nAmazon Prime Video\niTunes\n\nThe Founder (Blu-Ray)\n\n\n Amazon Prime Video\niTunes\n\nLike Water for Chocolate (Blu-Ray)\n\n\nAmazon\niTunes\n\nChocolat (Blu-Ray) \n\n\nAmazon Prime Video\niTunes\n\nEat, Drink, Man, Woman (Blu-Ray)\n\n\nAmazon Prime Video\niTunes\n\nTortilla Soup (Amazon Prime Video)\n\n\niTunes\n\nThe Search for General Tso (Amazon Prime Video\n\n\niTunes\n\nKen Burns’ Prohibition (PBS)\n\n\nAmazon Prime Video\niTunes\nBlu-Ray\n\nJustin Wilson, “I guarantee!”\n\n\nJustin Wilson’s Easy Cookin’\nCookin’ Cajun\nJustin Wilson’s Louisiana Cookin’\n\nThe Best Thing I Ever Ate (anti-pick!)\n\n\nAmazon Prime Video\niTunes\n\nHell’s Kitchen with Gordon Ramsay (anti-pick!)\n\n\nAmazon Prime Video\niTunes\n\nNailed It! (Netflix) (anti-pick!)\nThe Birth of Saké\n\n\nAmazon Prime Video\niTunes\nNetflix\n\n\n\nThank you for listening. You can follow us on Twitter:\n\n\nLettuce Wrap (@lettucewrappod)\nChristine Doerr (@christinedoerr)\nTammy Tan (@spicehound)\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.","content_html":"We pick our favorite shows, movies and documentaries about food and cooking, from old school classics to new school faves. And a few things we definitely do not like.…
\n\nThank you for listening. You can follow us on Twitter:
\n\n\n\nor email us at lettucerwrappod@gmail.com.
\n\nThat’s a wrap!
\n\nAmazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.
","summary":"We pick our favorite shows, movies and documentaries about food and cooking, from old school classics to new school faves. And a few things we definitely do not like.…","date_published":"2019-01-12T00:00:00.000-08:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/517f3b89-428a-4197-b5d1-61bd94e1a901.mp3","mime_type":"audio/mpeg","size_in_bytes":36560257,"duration_in_seconds":2269}]},{"id":"0d6f26a2-2862-46bc-84d2-7eaa7936057b","title":"2: Not to Yuck My Mom's Yum, with Melanie Rogers of Slow Brine","url":"https://www.lettucewrappod.com/2","content_text":"Melanie has a pickle problem, and there’s only one way to solve it: More pickles! Can she pickle anything? We explore the difficulty of starting a food business when you have no experience, and getting hung up on the details that don’t matter (or do they?). There’s value in an enthusiastic partner when starting a business who helps with the heavy lifting (literally and figuratively). In our Wrap-id Fire round, we explore ‘kraut and pickle pairings, some good, some... less good.\n\nLinks and Show Notes\n\n\nSlow Brine\nSauerkraut, Kimchi, and Pickles\nWhat Is Fermentation? Benefits of Fermentation + How to Ferment Foods\nNatural Chef program at Bauman College in Berkeley, CA.\n99 Designs\nHalf Moon Bay Wasabi Farm\nWasabi plant\nCoastside Kraut\nSobreMesa \nMiso\nDo You Know Your Tsukemono? A Guide to Japanese Pickles\nBlaukraut\nSalvadoran Curtido\nFiery Kimchi\nSeed and Salt Sauerkraut\nLocal company wins food award. Slow Brine noted for sauerkraut\nCelery Seeds\nNigella\nHalf sour vs. Full sour\nUmeboshi\nPickle ice cream\nGarlic ice cream\nPickleback recipe\nDirty Martini recipe\nBloody Mary recipe\nWhite Cucumber/White Wonder\nGhost Pickles\nGhost Chiles\nWhere to buy Slow Brine\n\n\nCoastside Farmers’ Market, Half Moon Bay, CA\nCastro Famers’ Market, San Francisco, CA\nFort Mason Farmers’ Market, San Francisco, CA\nSpangler’s Market, Half Moon Bay, CA\nRainbow Grocery, San Francisco, CA\nDriver’s Market, Sausalito, CA\nOceana Market, Pacifica, CA\nBianchi’s Market, San Carlos, CA\nPalace Market, Point Reyes, CA\n\n\n\nOur thanks to Melanie for joining us. You can find her online at slowbrine.com and @slowbrine on Instagram.\n\nThank you for listening. You can follow us on Twitter:\n\n\nLettuce Wrap (@lettucewrappod)\nChristine Doerr (@christinedoerr)\nTammy Tan (@spicehound)\n\n\nor email us at lettucewrappod@gmail.com.\n\nThat’s a wrap!\n\nAmazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.Special Guest: Melanie Rogers, Slow Brine.","content_html":"Melanie has a pickle problem, and there’s only one way to solve it: More pickles! Can she pickle anything? We explore the difficulty of starting a food business when you have no experience, and getting hung up on the details that don’t matter (or do they?). There’s value in an enthusiastic partner when starting a business who helps with the heavy lifting (literally and figuratively). In our Wrap-id Fire round, we explore ‘kraut and pickle pairings, some good, some... less good.
\n\nOur thanks to Melanie for joining us. You can find her online at slowbrine.com and @slowbrine on Instagram.
\n\nThank you for listening. You can follow us on Twitter:
\n\n\n\nor email us at lettucewrappod@gmail.com.
\n\nThat’s a wrap!
\n\nAmazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.
Special Guest: Melanie Rogers, Slow Brine.
","summary":"Melanie has a pickle problem, and there’s only one way to solve it: More pickles! Can she pickle anything? We explore the difficulty of starting a food business when you have no experience, and getting hung up on the details that don’t matter (or do they?). There’s value in an enthusiastic partner when starting a business who helps with the heavy lifting (literally and figuratively). In our Wrap-id Fire round, we explore ‘kraut and pickle pairings, some good, some... less good.","date_published":"2018-12-29T00:00:00.000-08:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/0d6f26a2-2862-46bc-84d2-7eaa7936057b.mp3","mime_type":"audio/mpeg","size_in_bytes":28983959,"duration_in_seconds":1761}]},{"id":"07374aa9-fbca-44ae-afd5-b85b926b2e20","title":"1: A Crust and Fudgy Center, with Amanda Garcia of NeoCocoa","url":"https://www.lettucewrappod.com/1","content_text":"Amanda Garcia joins us to explore the value of attending school to get experience—and confidence—vs. getting into the industry early. Amanda—who fell in love with chocolate while attending pastry school—shares her thoughts on learning the fundamentals, and the difficulty of getting into a kitchen without kitchen experience, then reflects on missing out on \"home economics\" class as an \"older\" millennial. She looks forward five years and the impact of living in the Bay Area on her plans. We explore food and flavor pairings, where Amanda opines on about pumpkin spice and other \"trends\". In the quick fire round, we force impossible choices, and end the episode recapping what we learned.\n\nLinks and Show Notes\n\n\nInternational Culinary Center\nHome Ec(onomics) class\nMillennials\nStage — An unpaid internship when a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to new techniques and cuisines.\nBlack Sesame Brittle\nDouble Chocolate Marshmallow Squares\nA reminder: \"don't get high on your own supply\"—Scarface\nDandelion Chocolate\n\n\n2018 Advent Calendar\n\nBean to Bar — \"Many of the companies selling bean-to-bar chocolate also care about quality, sustainability, and transparency. What’s more, they believe bean-to-bar models can support them in this. It enables traceability which helps them to be aware of the production and processing practices, ensure best practices are followed, and understand how workers are being treated.\"\nMaking Chocolate: From Bean to Bar to S'more by Dandelion Chocolates\nPumpkin (pie) Spice\nTerroir — \"Some artisanal crops for which terroir is studied include wine, coffee, tobacco, chocolate, chili peppers, hops, agave (for making tequila and mezcal), tomatoes, heritage wheat, maple syrup, tea, and cannabis.\"\n\"Gastropod looks at food through the lens of science and history.\"\n\n\nWe Heart Chocolate\nWatch it Wiggle: The Jell-O Story\n\nSmall Town Murder — \"Two comedians look at a small town, what makes it tick, and a murder that took place there. In depth research, horrible tragedy, and the hosts' comedic spin on the whole thing.\"\nReading books vs. audiobooks\nDuncan Hines brownie mix\nJulia Child\n\n\nOur thanks to Amanda for joining us. You can find her on Twitter (@cocoalibris) and Instagram (@chocamanda).\n\nThank you for listening. You can follow us on Twitter:\n\n\nLettuce Wrap (@lettucewrappod)\nChristine Doerr (@christinedoerr)\nTammy Tan (@spicehound)\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!\n\n_Amazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.Special Guest: Amanda Garcia, NeoCocoa.","content_html":"Amanda Garcia joins us to explore the value of attending school to get experience—and confidence—vs. getting into the industry early. Amanda—who fell in love with chocolate while attending pastry school—shares her thoughts on learning the fundamentals, and the difficulty of getting into a kitchen without kitchen experience, then reflects on missing out on "home economics" class as an "older" millennial. She looks forward five years and the impact of living in the Bay Area on her plans. We explore food and flavor pairings, where Amanda opines on about pumpkin spice and other "trends". In the quick fire round, we force impossible choices, and end the episode recapping what we learned.
\n\nOur thanks to Amanda for joining us. You can find her on Twitter (@cocoalibris) and Instagram (@chocamanda).
\n\nThank you for listening. You can follow us on Twitter:
\n\n\n\nor email us at lettucerwrappod@gmail.com.
\n\nThat’s a wrap!
\n\n_Amazon, iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.
Special Guest: Amanda Garcia, NeoCocoa.
","summary":"Amanda Garcia joins us to explore the value of attending school to get experience—and confidence—vs. getting into the industry early. Amanda—who fell in love with chocolate while attending pastry school—shares her thoughts on learning the fundamentals, and the difficulty of getting into a kitchen without kitchen experience, then reflects on missing out on \"home economics\" class as an \"older\" millennial. She looks forward five years and the impact of living in the Bay Area on her plans. We explore food and flavor pairings, where Amanda opines about pumpkin spice and other \"trends\". In the quick fire round, we force impossible choices, and end the episode recapping what we learned.","date_published":"2018-12-15T00:15:00.000-08:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/07374aa9-fbca-44ae-afd5-b85b926b2e20.mp3","mime_type":"audio/mpeg","size_in_bytes":27378726,"duration_in_seconds":1695}]},{"id":"fc954553-5f70-4bd0-b04e-5f775b86267a","title":"0: 0: We’re a Little Food Crazy (Pilot)","url":"https://www.lettucewrappod.com/0","content_text":"We're Christine and Tammy: friends, food enthusiasts and entrepreneurs. Between us, we own three food businesses, and have lots to say about food, the food business, and the people who work in our industry.\n\nIn this pilot episode, we share our backstory and the reasons we started Lettuce Wrap.\n\nLearn how Christine’s candy selling leads to deboning a duck which leads to an epiphany. A multitude of kitchen jobs leads to a career in graphic design, and it all ends in a sandwich of chef-ery. \n\nMeanwhile, Tammy turns up her nose at high tech to sniff out spices for a living, converts chicken into cuisine, and farmers markets become retail stores become online stores. \n\nOur inaugural \"quick fire round\" puts Tammy into a spice quandary, and Christine picks a favorite truffle and meal. And we learn which of us is the true food adventurer.\n\nLinks and Show Notes\n\n\nNeoCocoa\nSpiceHound\nKitchen 519\nSan Jose State Graphic Design program\nLa Cocina | San Francisco Incubator Kitchen\nMalaysia\n\n\nMalaysian recipes\n\nChowhound\nChocolate truffles\nTellicherry Black Peppercorn\nLampong Black Peppercorn\nHimalayan Pink Salt\nFrench Grey Salt (Sel Gris)\nSoy sauce\nUmami\nGarlic granules\nToasted Coconut truffle\n\n\nThank you for listening. You can follow us on Twitter:\n\n\nLettuce Wrap (@lettucewrappod)\nChristine Doerr (@christinedoerr)\nTammy Tan (@spicehound)\n\n\nor email us at lettucerwrappod@gmail.com.\n\nThat’s a wrap!","content_html":"We're Christine and Tammy: friends, food enthusiasts and entrepreneurs. Between us, we own three food businesses, and have lots to say about food, the food business, and the people who work in our industry.
\n\nIn this pilot episode, we share our backstory and the reasons we started Lettuce Wrap.
\n\nLearn how Christine’s candy selling leads to deboning a duck which leads to an epiphany. A multitude of kitchen jobs leads to a career in graphic design, and it all ends in a sandwich of chef-ery.
\n\nMeanwhile, Tammy turns up her nose at high tech to sniff out spices for a living, converts chicken into cuisine, and farmers markets become retail stores become online stores.
\n\nOur inaugural "quick fire round" puts Tammy into a spice quandary, and Christine picks a favorite truffle and meal. And we learn which of us is the true food adventurer.
\n\nThank you for listening. You can follow us on Twitter:
\n\n\n\nor email us at lettucerwrappod@gmail.com.
\n\nThat’s a wrap!
","summary":"We're Christine and Tammy: friends, food enthusiasts and entrepreneurs. Between us, we own three food businesses, and have lots to say about food, the food business, and the people who work in our industry. In this pilot episode, we share our backstory and the reasons we started Lettuce Wrap. Learn how Christine’s candy selling leads to deboning a duck which leads to an epiphany. A multitude of kitchen jobs leads to a career in graphic design, and it all ends in a sandwich of chef-ery. Meanwhile, Tammy turns up her nose at high tech to sniff out spices for a living, converts chicken into cuisine, and farmers markets become retail stores become online stores. Our inaugural \"quick fire round\" puts Tammy into a spice quandary, and Christine picks a favorite truffle and meal. And we learn which of us is the true food adventurer.","date_published":"2018-12-15T00:00:00.000-08:00","attachments":[{"url":"https://aphid.fireside.fm/d/1437767933/ff67b32d-68dc-4ffa-8e3e-157bcf552e52/fc954553-5f70-4bd0-b04e-5f775b86267a.mp3","mime_type":"audio/mpeg","size_in_bytes":25221874,"duration_in_seconds":1510}]}]}