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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Crafting a Win-Win With Dwight Richmond, Town & Country Markets
Director of center store for Town & Country Markets and winner of the 2023 SFA Leadership Award for Outstanding Buyer, Dwight Richmond has helped bring prominent specialty food brands to retail, including Xinca Foods, Lotus Foods, and Siete Family Foods.Learn More -
Elevating Premiere Proteins With Village Gourmet’s David Kemp
After leading a platoon of 45 marines in combat at the age of 23, David Kemp was looking to leverage his Harvard Business School degree. He became partner in Les Trois Petits Cochons in 2015 and has increased sales by 25 percent per year since 2017. In this Spill & Dish episode, Julie Gallagher, director of content development for SFA, talks with Kemp, SFA’s 2023 Leadership Award Winner for Vision, about his road to success, the impact of inflation, and what’s next for Village Gourmet.Learn More -
Makin' the Magic with Mike Noonan, Bitchin' Sauce
For Mike Noonan, vice president of operations for Bitchin’ Sauce, the time to do the right thing is now. By combating food waste through smart manufacturing practices, he has earned a 2023 SFA Leadership Award for sustainability. In this episode of Spill & Dish, we talk with Noonan about high pressure processing and its benefits for shelf life, the benefits of teaming up with industry partners, and what makes their 16 flavors so incredibly bitchin’.Learn More -
Bringing Fonio to the World Stage With Pierre Thiam, Yolélé
In this episode of Spill & Dish, George Hajjar, associate editor at SFA, speaks with chef, author, and co-founder of Yolélé Pierre Thiam about starting his business, the importance of collaboration, and the global food supply chain.Learn More -
Respecting Tradition with Carla Krasner, Dufour Pastry Kitchens, Inc.
In this episode, Megan Rooney, Program Development Manager at SFA, speaks with Carla Krasner, Co-Founder and Co-Owner at Dufour Pastry Kitchens, about running a women-owned company since 1985, respecting tradition while being open to change, and transitioning from a career in music to one in food. Dufour nationally supplies artisanal hors d’oeuvres and other savories as well as ready-to-bake tart shells, all-butter puff pastry, and now, a plant-based dough from its plant in the South Bronx.Learn More -
Upcycling With Renewal Mill's Caroline Cotto
Caroline Cotto is co-founder and CEO of Renewal Mill, an upcycled food company that works with byproducts from plant-based milk such as soybean pulp, oat pulp, and almond pulp, that are dried and milled to produce ingredients that are rich in nutrients. In this episode, Julie Gallagher, director of content at SFA, talks with Cotto about the history of upcycling, collaborations with other women-owned brands, and how specialty food businesses can get involved in the space.Learn More -
Building a Brand With Thereasa Black, Bon Appésweet
Attorney, naval officer, and founder of Bon Appésweet Thereasa Black created the brand for her young toddler daughter who fell in love with dessert while Black was deployed. Since many sweets contain allergens that Black’s daughter needed to avoid, she set out to create a better-for-you chocolate bar and brand. In this episode, George Hajjar, associate editor at SFA, talks with Black about her journey as a Black, veteran, specialty food business owner, and her recent successes.Learn More -
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
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