This week we're joined by Jamie Antignano, vice president of Angelo's Civita Farnese restaurant: a landmark italian restaurant on Providence's historic Federal Hill. Jamie brings a spirited approach to the ninety-five-year-old family-owned restaurant - with a deep appreciation for tradition, family, and desire to see Angelo's thrive for the next ninety-five years.

Topics include the pressures of running an established business, the fine line between innovation and tradition, the power of nostalgia, and a devotion to family that keeps a business running for generations.

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Big thanks to NGHTSWM for the use of their song, Fiji, on this show.

This week we're joined by Audrey Finocchiaro and Sam Lancaster, founders of The Nitro Cart: locally sourced, locally brewed, and locally poured really f*cking good nitro cold brew. Together, Audrey and Sam have grown a community of nitro cart/bar/tap enthusiasts they lovingly refer to as the "Nitro Cartel".

Topics include having a genuine interest in the people around you, the importance of aesthetic, imposted syndrome, audacious goals, and overcoming the struggles of building a business from scratch.

If you love ycdi•di and want to support it, you can become a patron of the show.

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Links

Big thanks to NGHTSWM for the use of their song, Fiji, on this show.

This week we're joined by Lori Kettelle - co-owner and head baker at PVDonuts - for an inside look at how Rhode Island’s donut mecca began, operates, and continues to grow. PVDonuts is an institution, and Lori is at the heart of what makes it so special.

Topics include handling explosive growth, building a loyal following, a day in the life of a donut shop owner, the organized chaos of the PVDonuts kitchen, accidental marketing wins, and crafting the perfect donut photo.

Show Notes

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Big thanks to NGHTSWM for the use of their song, Fiji, on this show.

This week we're joined by Vilada Khammahavong for a conversation about building a business by listening to your gut. Vilada is a pre-med student turned bubble waffle food truck founder, and Kow Kow is where she crafts food that makes you feel like family.

Topics include the importance of trusting your gut, building charity into your business, giving back to the community, being kind to yourself, how selling hot soup from a food truck is probably a bad idea, honesty in your online presence, and executing on an idea through sheer force of will.

Show Notes

Links

Big thanks to NGHTSWM for the use of their song, Fiji, on this show.

This week we're joined by Jan Faust Dane for a conversation about keeping things local, and the value of community. Jan has been a writer, marketer, food dorager and a director of culinary education. Now she spends all of her time (and more) running Stock Culinary Goods - an independent store dedicated to kitchen culture.

Topics include willing a business into being, a lifetime love of food, the importance of local culture, how to sustain a brick-and-mortar retail business in a massively online world, and having the energy and drive to get it all done.

Show Notes

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Big thanks to NGHTSWM for the use of their song, Fiji, on this show.

This week we're joined by Milena Pagan - owner of Rebelle Artisan Bagels, purveyors of hand-rolled and boiled bagels in Providence - for a conversation about innovation, starting a business, advocating for yourself, taking in pride in what you produce, and what doesn't belong on a bagel.

Topics include leaving the corporate world to start your own business, crafting a customer experience, progress through tinkering, how to position your product, and why a bagel is not a donut.

Show Notes

Links

Big thanks to NGHTSWM for the use of their song, Fiji, on this show.

This week we're joined by Victoria Young - owner of Vic's Hand-Crafted Ice Cream and ice cream artist - for a conversation about inspiration, pushing your creative muscles, and what it takes to make a business and product that people come back to again and again.

Topics include taking the leap from concept to business, ice cream artistry, going from popup to physical location, ice cream innovation, branding, and using flavor, presentation and experimentation to build a food experience.

Show Notes

Links

Big thanks to NGHTSWM for the use of their song, Fiji, on this show.