Staying True to Culture with Todo Verde's Jocelyn Ramirez
Chef Joceyln Ramirez is a best-selling cookbook author, New York Times cooking contributor, and founder of Todo Verde, a plant-forward maker of true-to-culture, non-GMO, Mexican seasonings. In this episode of Spill & Dish, Ramirez discusses how she’s bringing authenticity to American taco night, the advantages of becoming women and minority-owned certified, and winning SFA’s Fancy Face-Off pitch competition.
Listen To The Previous Episodes
-
Summer Fancy Food Show Preview With Mike Kostyo, Menu Matters
Mike Kostyo, vice president of Menu Matters, is a one of the most sought-after trend experts in the food industry. In this Spill & Dish episode, he discusses consumers’ desire to treat themselves, how algorithms and AI influence their path to purchase, and the brand new research he plans to discuss at next month's Fancy Food Show.Play Episode -
Summer Fancy Food Show Preview With Menu Maven Nancy Kruse
Nancy Kruse, founder of The Kruse Company, is a recognized authority and widely quoted spokesperson on food and menu trends. In this episode of Spill & Dish, she weighs in on opportunities for specialty food brands on menus, and previews the Summer Fancy Food Show session State of the Plate 2024: Outlook and Opportunity for Specialty Foods.Play Episode -
Upcycling for Impact With Anna Hammond, Matriark Foods
In this special Earth Month episode, Anna Hammond, founder and CEO of Matriark Foods, discusses the sustainable focus of her brand of upcycled specialty pasta sauces, broths, and stews made from farm surplus and fresh-cut food scraps, and previews the Summer Fancy Food Show panel discussion, “Discover the Future of Food: Sustainably Specialty With Food Tank.” In this podcast episode, she discusses how sustainability will drive food industry innovation and other topics to be covered during the event.Play Episode