We Could Make That
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We Could Make That
We Could Make That is all about the stories of indie food makers who've struck out on a noble cause: to make the world as tasty as humanly possible. In each episode, Andrea Wien digs into their backgrounds, motivations and passions to decode why and how they started their businesses, and the lessons...
Neueste Episoden
34 Episoden
Eat Chic Is Reinventing The Nostalgic Peanut Butter Cup (And Crushing It)
“There’s a lot of romanticism in having your own business, and it’s really difficult. My boyfriend would never put himself through what I’ve been putt...
Fawen's Drinkable Soups Are One Of 2017's Biggest Trends
Amanda Bowen and Fabio Fossati are a couple. They do normal coupley things like work out and go on walks together. But a few years back, they took the...
The Most Delicious Gluten-Free Bread Known To Humans
I happen to think that all food businesses are built on love stories - but the story of Sadie Scheffer’s Bread SRSLY takes the cake. Sadie was in grad...
What The Black Sheep Of Wine Can Teach You About Success
In 2003, at the age of 30, Andre Hueston Mack was the first African American to be named Best Young Sommelier in America. Soon after, he accepted a so...
Three Gringos Walk Into A Business...And The Result Is Jalapa Jar
Tommy Byrnes is a Longhorn-turned-Londoner-turned-New Yorker who co-founded a company called Jalapa Jar. Along with his two other co-founders, Steve a...
Dave's Gourmet, The Granddaddy of Ultra-Hot Sauce, Continues to Innovate
When people told him the sauce was "insane," he took it to heart, naming it "Insanity Sauce," and crafting a persona that included wearing a strait-ja...
This Motorcycle Riding, Banana Bread Wielding Woman Is DANK
Caitlin Makary is a badass. She rides a motorcycle. She rock climbs. And she owns DANK, a banana bread company inspired by her vegan sister and rock c...
Ozuke CEO, Willow King, On Friends As Co-Founders, Fermentation And Travel
When I grow up, I want to be Willow King. Or, maybe more accurately, I just want to move to Boulder, CO, hang out with Willow and her co-founder, Mara...
Talking Trademarks, The Berkshires And Family Businesses With Fire Cider
Full show notes: wecouldmakethat.com/fire
This Founder's Going Back To His Roots With Paper Plane Coffee
What do Colombia, Kermit the Frog and a mariachi band have in common? Not much, except for the fact that they're all tied together in one person: Jona...
Food It-Girl Leiti Hsu On Her New Start-Up And Fave Makers
Leiti Hsu is a professional connector. Chances are she's had dinner with your favorite chef, and interviewed your favorite food personalities for her...
Health Warrior: The Company That Put Chia Seeds On The Map
I hate to run. And on more than one occasion, I've found myself in this conversation:
Me: "I hate to run."
Multiple other humans: "I hated...
Bringing Buckwheat, An Eastern European Staple, To The American Mainstream
Leeann Rybakov grew up in Kiev, Ukraine, where buckwheat is ubiquitous on every table. And while her mom continued to serve it once they moved to the...
Increase Energy, Lift Libido And Balance Hormones With Macaccino
Aaron Glassman is the founder of Macaccino and the owner of the Golden Mean Cafe in Los Angeles.
A few years back, an old man came into the res...
Taking What's Old And Making It New Again With Cleveland Kraut
Drew and Mac Anderson are brothers. Their sister is Emma. Emma married Luke. Drew and Luke met over some beers, as brother-in-laws have been known to...
Joy The Baker On Gap Years, Starting Over And Her Fave Food Trends
I want to be Joy Wilson's friend. But then again, everyone does. That's why she's been awarded "Best Baking Blog" by everyone from Saveur to The Kitch...
Drawing On Hometown Roots And Old-Time Values With Stagg Jam
When the going gets tough, the tough slow down. Or at least, that's Candice Ross' motto. She's the founder of the Brooklyn-born and based Stagg Jam, w...
How Think Jerky Is Leading The Healthy, Chef-Driven Future Of CPG
Full show notes: wecouldmakethat.com/jerky
Slice of Pai on Instagram, Food Trends and Starting Out
Full show notes available: wecouldmakethat.com/pai
The Most Impressive Person Of 2016
If you were a parent, chances are you’d want your kid to turn out like Sagan Schultz. Sagan is the CEO of the functional beverage and nutrition compan...
What Does It Take To Disrupt A Category Giant Like Pasta?
It must be pasta week on We Could Make That because my guest today is Brian Rudolph, the co-founder of Banza pasta. Banza is a pasta made from chickpe...
Emoji Pasta, Star Wars and The Ultimate Dinner Party with Linda Miller Nicholson
Linda Miller Nicholson, or Salty Seattle as her fans know her, has been called the "Lady Gaga of Food" by The Cooking Channel. She was also a competit...
Here's What It Takes To Compete On The US Culinary Olympic Team
Eddie Tancredi loves to win. And he loves to cook. So when he discovered that he could cook to win competitions, he was all in. For the last 12 years,...
Clean(ish) Food For People Who Like To Eat Dirty With The Dude Diet's Serena Wolf
This is an in-between-isode, where I talk to food writers, Instagrammers and generally cool people about their favorite makers and food things of the...
Crossing Continents, Pizza Apprenticeships and Entrepreneurship with Mike's Hot Honey
In this episode, we talk about making a hobby your career, how meeting Paulie Gee changed everything and his around-the-world trip, including top pick...
How Cocktail Crate Is Upping Your At-Home Craft Cocktail Game
Alex Abbott Boyd grew up with free-spirited, food-loving, hippie-inclined parents (one from the land down under, the other from NYC) who kept a garden...
An Entrepreneur Who's Preserving New Mexico's Magical Hatch Chile
Imagine that your whole life you had this abundant bounty of spicy goodness at your fingertips, blindly going about your business and assuming everyon...
Low and Slow: Chasing Adventure on the Southern Barbecue Trail
If someone told you that you could get paid to travel around the South, stopping along the way to pop out and eat barbecue in iconic barbecue cities,...
Here's What The Next Generation of Millennial Run Companies Will Look Like
Let's say you came up with an idea for a food company in January. How long do you think it would take you to launch? Maybe a year? 18 months? If you'...
Two Eleven Madison Alums Plot To Slather The Nation In Brown Butter
One went to culinary school. The other didn't. One had a baker for a dad. The other grew up eating dry chicken and overcooked broccoli. Their culinary...
One Man's Quest To Get America Cozied Up With Fish Sauce
When Hansen Shieh was eight years old, his obviously awesome (wait for it) mom took him out for lunch. As he bit into his first Sichuan pepper, his mo...
How Sir Kensington's Is Dethroning Heinz In The Ketchup Kingdom
When Scott Norton and his co-founder, Mark Ramadan, were in college, they had a thought: why are American consumers totally chill about their ketchup?...
Why The Best Place To Start A Revolution Is In Your Mouth
Anarchy In A Jar started with humble beginnings but has now blossomed into a jam company that anyone would be proud to write home about. For starters,...
There's A New Kid In Town And He's Called Za'atar
Zesty Z is the brainchild of founder Alexander Harik, who pitched the idea to his family at the dinner table. They promptly laughed him off before sta...