We sit down with Christopher Beers, the founder of Grandpa Joe’s, to learn the journey from one 900-square-foot Strip District shop to 21 locations across five states. Chris pulls back the curtain on how that magic gets made. From sourcing regional candies that never went national, Japanese Kit Kats and UK Cadbury, the network Grandpa Joes has built is just as astounding. 

We dig into craft soda culture and why pinpoint carbonation from Natrona's Red Ribbon feels different, then explore the wild-but-drinkable Grandpa Joe’s soda line—ketchup, pickle, sarsaparilla, even “hot dog water”—engineered to be drinkable and enjoyed, not just photographed.

Each store runs local socials to stay neighborly, and cleaver marketing keeps the focus on fun. Whether it's thousands of tiny ducks lining Canonsburg streets or handing out 35,000 bananas at a parade— these stunts keep folks coming back to Grandpa Joe's for more. 

We also zoom out to the Pittsburgh food scene with Ana from Ana Eats Pittsburgh, who points wing lovers to Wiggies for crispy wings with a pitch-perfect honey habanero sauce and standout onion rings. To warm the week, we revisit Dak Bokkeum Tang, a Korean spicy chicken stew that marries tender chicken, potatoes, and gochujang heat.

If you love stories about small makers, and the careful art of preserving candy history, you’ll feel right at home here. Subscribe, share with a friend who hoards vintage sweets, and leave us a review with the one candy you wish would make a comeback.

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