Spill & Dish: An SFA Podcast
What makes a specialty food special? At the Specialty Food Association, we like to say that every member has a story. Spill & Dish brings you the stories of the entrepreneurs, makers, and sellers who are shaping the future of food. Listen and discover the inspiration, recipe, craft, culture, ingredients, and production methods that make a true specialty food and get a deeper understanding of the people and motivation behind the products—beyond what you’ll read on a label. If you have a recipe you’ve thought about bringing to market or a brand you are launching, if you are a buyer in the trade, or simply a food lover, this podcast is for you.
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Cheesemaking While Globetrotting with Paula Lambert, Mozzarella Company
Paula Lambert is the founder and owner of Mozzarella Company, a Dallas-based artisan cheese shop, and an author of many cheese-related books including the recently rereleased The Cheese Lover’s Cookbook and Guide. In this episode, George Hajjar, associate editor at SFA, chats with Lambert about the process of making and innovating cheese flavors, growing her business, leading annual trips to Europe, and more.Learn More -
Serving Sweet Spuds With Rosella Baked Goods’ Ray and Monique Dukes
Ray and Monique Dukes, partners in business and life, run Rosella Baked Goods, maker of Sweet Potato Pancake Mix, Stone Ground Grits, Seafood Breader, and Buttercream Pancake Mix. In this Spill & Dish episode, Julie Gallagher, director of content at the SFA, speaks with Ray and Monique about scaling supply chain hurdles, their experience with supplier diversity programs, and the famous sweet potato hush puppies that started it all.Learn More -
Continuing a Family Legacy With Alexian Pate’s Alexandra Groezinger
Alexandra Groezinger is president of Groezinger Provisions Inc., the owner and USDA facility which produces Alexian Pate products, including pates, terrines, and mousses, and half of a mother/daughter duo that runs the company. In this episode, Julie Gallagher, content director at SFA, talks to Groezinger about how she is managing double-digit price increases, meeting “Christmas-on-steroids” type demand, and the benefits of a woman-owned certification.Learn More -
Meatless for All With Kristie Middleton, Rebellyous
Kristie Middleton is vice president of business development for Rebellyous Foods, a company that sells patties, nuggets, and tenders that cook just like breaded chicken products. She’s spent the last 20 years moving plant-based foods from the extreme to the mainstream. In this episode, Megan Rooney, education manager, chats with Kristie about the successful rebrand of Seattle Food Tech to Rebellyous Foods, selling to foodservice, and pricing so that plant-based is accessible to all.Learn More -
Bridging Two Cultures With Brooklyn Delhi’s Chitra Agrawal
Brooklyn Delhi founder Chitra Agrawal launched the Indian condiment and sauce brand eight years ago with the help of her now-husband, food packaging designer Ben Garthus. In this Spill & Dish episode, Julie Gallagher, SFA’s director of content, chats with Agrawal about the approachability of the brand, how she scales supply chain hurdles, and a key foodservice partnership that's placed her tomato achaar in more than a million U.S households.Learn More -
Passing the Torch with Emilio Mignucci
Along with his two brothers, Emilio Mignucci spearheaded the second generation of Di Bruno Bros., a Philadelphia-based family-owned specialty food market. After original owners Danny and Joe let the younger generation take over, Mignucci was tasked with bringing the market to the present age, updating pricing strategies, championing e-commerce, and anticipating expansion. In this episode of SFA’s Spill and Dish podcast, George Hajjar, associate editor, talks with Mignucci about the store’s reverence toward its humble roots, and the struggles and joys involved in growing the business.Learn More -
Adding Excitement to Oatmeal With Lin Jiang of Yishi Foods
Consultant Lin Jiang’s grueling work schedule left her longing for the taste and sustenance of the traditional Chinese dessert that her mother made for her at breakfast time as a young girl in China. In this episode, Julie Gallagher, SFA’s director of content, talks with Jiang about how her take on her mother’s black sesame porridge grew from a worktime snack to a convenient specialty that will soon be available in every Whole Foods Market in the nation.Learn More -
The Road to Forkability with The Sporkful and Sfoglini Pasta
Have you tasted the most buzzworthy pasta in history? In this special episode recorded live at the Summer Fancy Food Show 2022, you’ll hear the story behind the squiggle with Dan Pashman, the creator and host of The Sporkful podcast and the inventor of cascatelli, plus the wizards who used their noodles to make it, Scott Ketchum and Steve Gonzalez of Sfoglini! Gretchen VanEsselstyn, SFA’s education director, extrudes the fascinating process behind this blockbuster success.Learn More -
Turning Passion into Powerful Plant-Based Shakes and Shots with Remedy Organics
Remedy Organics is a line of 100% plant-based protein beverages using the finest Superfoods, Ayurvedics, Botanical Herbs, and Prebiotics with functional benefits that go well beyond hydration and general nutrition. In this episode, Megan Rooney, Education Manager at SFA, chats with Founders Cindy and Henry Kasindorf about the passion for wellness that launched the brand, how they are bringing convenient nutrition to the world, and advice on running a business with your spouse.Learn More -
Natalie King Carves Out Her Place in the Family Business
Stonewall Kitchen started out at a local farmers’ market in Maine in 1991, but has since grown into a well-known and well-loved family of lifestyle and specialty food brands. In this episode, George Hajjar, associate editor at SFA, chats with chief sales marketing officer, Natalie King, about her experience working with and growing the award-winning family business.Learn More
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