By Stevan M Miller
Welcome to Balanced Hospitality: The Ultimate Restaurant Podcast for Equitable Success
Are you passionate about the restaurant industry and seeking insights on achieving equi
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The podcast currently has 23 episodes available.
The beverage world is an ever-evolving industry that continues to create new challenges and opportunities. If it were not for organizations like the Veraison Project we would be trapped in the past. The focus of their project hits close to home and I hope you find this conversation as motivating as I did.
-Stevan
A vibrant and dynamic 501(c)(3) non-profit organization, passionately committed to reshaping the beverage industry. We are a collective of devoted professionals, united by a shared vision of creating an industry that is diverse, equitable, and inclusive.
The name ‘Veraison’ is not just a term; it’s a metaphor symbolizing our mission. In viticulture, ‘veraison’ marks the pivotal moment when grapes begin to ripen, changing color from their initial green hue to deep shades of purple or gold. It is a period of transformation, of maturation, and of potential realized. This is the change we aim to inspire within the beverage industry – a transition from mere growth to true equity, from blossoming to ripening.
Rethink Food exists to bridge the gap between food waste and food insecurity. In this episode, we discuss the unique ways in which they are changing the way we look at food and how we can help get this resource to the right people. Chef Jenner joined us to discuss how his restaurant Esme contributes to the community including its partnership with Rethink.
It was eye-opening to hear their perspectives and experiences as they have created structures for change. Food insecurity affects the daily lives of so many and we have the resources to help change that. Thank you all for supporting! Let me know what you think on Insta or Tik Tok!
The world of cocktails to often finds itself in the dull color palate of black and white. Everything is done in robotic repetition while corporate-flavored slush is forced into our unwilling hands. Luckily we have our next guests who have brought us the book 'Cocktails in Color'. I found the conversation uplifting and bright and I hope it brings a fresh perspective to you as well. Here are the details of our guests below!
Sammi Katz is a writer and bartender from New York City. She loves sharing her enthusiasm for all things cocktails and is always up for a lively debate about the appropriate garnish for a Last Word. Her work has appeared in The New York Times and The Daily Beast, and she is the creator of the blog A Girl’s Guide to Drinking Alone.
Olivia McGiff is an artist living in Brooklyn. She designs book covers by day and illustrates drinks, dogs, and loved ones by night. Her work has appeared in The New York Times, The Daily Beast, Corriere della Sera’s COOK, and Lit Hub. Olivia has directed a cat circus, painted in the Greek mountains, and was once a clown in a play about Billie Jean King.
A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised in Pine Ridge, South Dakota. Cooking in kitchens across the United States and Mexico for over 30 years, Chef Sean is renowned nationally and internationally in the culinary movement of Indigenous foods. His primary focus is the revitalization and evolution of Indigenous food systems throughout North America. His extensive studies on the foundations of Indigenous food systems have led to his deep understanding of what is needed to showcase Native American cuisine in today's world. In 2014, Chef Sean opened the business, The Sioux Chef, designed to provide catering and food education in the Minneapolis/Saint Paul area. His first book, The Sioux Chef’s Indigenous Kitchen, received the James Beard Award for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle, and Smithsonian magazine. In July 2021, Chef Sean and his partner Dana openedOwamni by The Sioux Chef, Minnesota’s first full-service Indigenous restaurant, featuring healthy Indigenous food and drinks. Owamni received the James Beard Award for Best New Restaurant in June 2022.
Thank you for listening!! If you like this content consider getting us a coffee or getting some merch!
You know Dustin Drankiewicz right? A familiar face and name to those of us in the Midwest, his professional movements these days include being an operating partner with Paper Plane Pizza & he is about to launch a management & consulting division as well as continue growing the Pizza footprint. In our episode, we talk about his life's journey and his path to sobriety.
Support the show through Merch or by buying us a coffee
Welcome to SZN 3! We are back and want to grow this channel to new heights and that all starts with you so thank you so much for tuning in!
Our first guest for this season is John Kessler. He is the restaurant critic for Chicago Magazine. He previously spent 18 years as a food writer at the Atlanta Journal-Constitution. He worked for several years as a restaurant cook and chef in Washington and Denver, where he got his start as a critic at the alternative newsweekly, Westword. His writing has received many awards, including a National Headliner Award and a James Beard award. His essays, columns, and food features have been anthologized 11 times in “Best Food Writing.” He served as chairman of the James Beard Foundation’s journalism awards committee.
We don't want to muddy our show with brands and plug-ins that will censor our speech, so if you like this content consider getting us a coffee or visiting the shop where we've designed a sushi-wielding/sake pouring/ maki serving Ikigai octopus sweatshirt, or a dank Terroir & sugar cane T-shirt. Each design is printed to order! and is unique only 9,998 until we can open a bar!
Ninotchka Gandulla, lovingly known by her peers as “Nino”, has been a professional in the spirits industry for over a decade. Born in Puerto Rico her career has taken her through such notable places as Dragonfly, and one of my personal favorite bars on earth, La Factoria. She is now the US NATIONAL AMBASSADOR of OJO DE TIGRE MEZCAL ARTESANAl.
Denver pie maker, John Hinman, owner of Hinman Pies, and Executive Director of CHOW Erin Boyle. Together they lead CHOW, or Culinary Hospitality Outreach and Wellness. Which is an organization of individuals employed in the hospitality industry who support each others’ mental wellness through shared stories, learned skills, and available resources.
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Besides being an absolute joy to talk to Christine Wiseman is an accomplished bartender who has been in the industry for over a decade. She was most recently the leader of the Broken Shaker team in LA. Also a top-four finalist for top bartender of the year. Not too shabby right? Dive in and hear her thoughts on running a program, adjusting to the new times, and making fabulous drinks!
Welcome to Wayward Muse! The Podcast that takes mixes cocktails and culture! If you like our content, Like, share, subscribe!
Laura Kelton is a Co-Founder of the Support Staff organization. Their focus is to help the hospitality community by working alongside mental health professionals, and community organizers to break down the stigmas surrounding mental health.
The podcast currently has 23 episodes available.