Sign up to save your podcasts
Or
Share Happy Mouth
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Happy Mouth episodes
- June 30, 2021: Heray Spice Is Making Saffron More Accessible To Americans
The most expensive spice in the world, saffron is an essential part of Central and South Asian cuisine. Unfortunately, its labor-intensive harvesting means it hasn’t become widely used in the United States. That is until Mohammad Salehi started Heray Spice as a way to ethically source Afghanistan saffron to the chefs and home cooks in America.
Listen as chef Nyesha Arrington and restaurateur Philip Camino give you some amazing facts about saffron and discuss Mohammad’s amazing journey from interpreter to saffron farmer.
Listen to Philip and Nyesha discuss saffron:- Mohammad Salehi was born and raised in Afghanistan to a farming family
- He became an interpreter for the U.S. Army, then moved to Chicago in 2014
- Mohammad’s family had farmed wheat and chickpeas before turning to saffron in 2002, which was made more profitable thanks to the U.S. and U.N. extending support for saffron after the fall of the Taliban
- Mohammad started Heray Spice, a nod to the Persian city “Herat” where the spice is rumored to have originated
- Heray Spice employs 28 families in Afghanistan to grow saffron, offering training, tools, and other resources to help set them up, with a focus on ethical sourcing
- Heray’s farmers harvest the saffron by hand -- the traditional method
- While Heray focuses on sourcing saffron to chefs, home cooks can also buy the spice through Heray’s website
- Mohammad plans on adding other quality spices, including cumin and Afghanistan’s popular green tea
Links:
Happy Mouth Podcast Instagram
Eater - Can good saffron change lives? Mohammad Salehi thinks so
Eater - ‘This land is meant only for saffron. Without it, it means nothing’
Heray Spice - Website
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
11 min - Mohammad Salehi was born and raised in Afghanistan to a farming family
- June 29, 2021: Krispy Kreme And Sweetgreen Launching IPOs
Get aboard the IPO train!
Krispy Kreme and Sweetgreen are going public as they’ve announced their IPO plans recently. With valuations in the billions, both companies are primed to do big things in the near future and potentially even become one of the new, big faces of fast food in the United States.
Join restaurateur Philip Camino and chef Nyesha Arrington as they take a look at Sweetgreen and Krispy Kreme’s IPO plans, what both companies could be looking to do by going public, and the hurdles they’ll have to face afterward.
Listen to Philip and Nyesha discuss restaurant IPOs:- Krispy Kreme went public once before, back in 2000
- JAB Holding bought Krispy Kreme for $1.35 billion in 2016 and made the company private
- Krispy Kreme’s revenue increased by 17% to $1.12 billion in the 2020 fiscal year, nearly matching their 19% average increase in revenue since 2016
- Krispy Kreme has reported net losses over the last 3 years due to investing revenue back into the business
- The company currently has $1.2 billion in debt
- Krispy Kreme filed documents for a $100 million IPO back in May but is now hoping to raise anywhere between $560 million - $640 million
- With shares expected to sell for $21-$24, there’s an implied valuation of $3.46 billion - $3.96 billion
- Sweetgreen officially announced its IPO plans recently
- After raising $156 million in January, Sweetgreen’s valuation is at $1.78 billion
- Sweetgreen recently underwent a brand redesign, changing logos and designing a new app
Links:
Happy Mouth Podcast Instagram
Restaurant Business - Dutch Bros Coffee says it is going public
CNBC - Krispy Kreme looks to raise as much as $640 million through IPO
Restaurant Business - Sweetgreen says it is going public
Restaurant Business - Krispy Kreme files its $100M IPO
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
19 min - Krispy Kreme went public once before, back in 2000
- June 28, 2021: Restaurant Sales Surpass Grocery Sales
For the first time in more than a year, people are spending more money at restaurants than on their groceries. It’s yet another sign that the hospitality industry is bouncing back in a big way as the coronavirus pandemic begins to fade away and consumers return to normal life.
Join chef Nyesha Arrington and restaurateur Philip Camino as they break down the details of restaurant spending compared to grocery spending. Philip and Nyesha also share their thoughts on why the dynamic has flipped, how restaurants might have to start charging more, and how Amazon’s purchase of Whole Foods could continue to change things after the pandemic.
Listen to Philip and Nyesha discuss restaurant sales:- Customers are spending more at restaurants than on groceries for the first time since February 2020
- Prior to the coronavirus pandemic, restaurant sales exceed grocery sales
- In April 2019, restaurant sales were $63.62 billion compared to $57.25 billion for groceries
- In April 2020, restaurant sales plummeted to just $29.9 billion -- a 30-year low
- At the other hand, grocery sales skyrocketed up to $75 billion in March 2020 thanks in part to panic buying, COVID-19 restrictions, and the ease of grocery delivery apps
- As of May 2021, restaurant sales totaled $67.3 billion -- an increase from pre-pandemic times
Links:
Happy Mouth Podcast Instagram
Restaurant Business Online - Consumers are back to spending more at restaurants than at grocers
Happy Mouth May 26 episode on food insecurity
Happy Mouth May 17 episode on the restaurant boom
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
20 min - Customers are spending more at restaurants than on groceries for the first time since February 2020
- June 25, 2021: Regenerative Farming And Ranching With Doniga Markegard
Not everyone is ready to give up their meat. But that doesn’t mean it has to come from factory farms either. Through the use of regenerative farming practices, farms are putting great products on the table while letting nature thrive.
Doniga Markegard from Markegard Family Grass-Fed Farms joins chef Nyesha Arrington and restaurateur Philip Camino. Doniga shares her insights straight from the pastures, including how she’s seen more biodiversity and improved mineral content on the farm, as well as happier and healthier animals all without needing pesticides, chemical fertilizers, and hormones.
Links:
Happy Mouth Podcast Instagram
Happy Mouth’s May 24 episode about urban microfarms
Markegard Family Grass-Fed Farms
Doniga Markegard Book - Dawn Again: Tracking The Wisdom Of The Wild
Doniga Markegard - Website
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
40 min - June 24, 2021: Burger King Enters Chicken Sandwich Wars
The chicken sandwich wars are heating up as a new competitor jumps into the ring.
With Burger King launching their new “CH’King” sandwich, the QSR giant appears to be taking shots at some of their biggest competition. Burger King called out Chick-fil-A in a tweet and is donating money for every sandwich sold in June -- Pride month.
Listen as chef Nyesha Arrington and restaurateur Philip Camino break down the chicken sandwich wars, Burger King’s philanthropy, and what they’d put on a fried chicken sandwich of their own.
Listen to Philip and Nyesha discuss Burger King’s chicken sandwich:- Burger King launched their new “CH’King” fried chicken sandwich nationwide on June 3
- Ellie Doty, chief marketing officer of Burger King North America, said they’ve been working on the sandwich for 2 years
- Burger King’s new “CH’King” fried chicken sandwich features a potato bun with pickles and a savory, spicy sauce
- Burger King is the latest QSR (Quick Service Restaurant) entrant into the chicken sandwich wars, joining the likes of McDonald’s, Popeyes, and Wendy’s
- Burger King took a shot at competitor Chick-fil-A by saying customers can get their chicken sandwich on Sundays
- Chick-fil-A hasn’t always been the biggest supporter of the LGBTQ community, donating to organizations with controversial views on marriage equality
- Burger King will donate 40 cents to The Human Rights Campaign for every chicken sandwich sold in June
- The Human Rights Campaign is the largest LGBTQ civil rights organization
Links:
Happy Mouth Podcast Instagram
Human Rights Campaign - Website
CNN - Burger King launches new chicken sandwich nationwide
CNN - Chick-fil-A backlash is nothing short of ‘cancel culture’
CNN - The fried chicken sandwich wars are heating up
NY Daily News - Burger King to donate to LGBTQ group with every sale of new fried chicken sandwich
CNN - Burger King trolls Chick-fil-A with LGBTQ+ donations
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
15 min - Burger King launched their new “CH’King” fried chicken sandwich nationwide on June 3
- June 23, 2021: Profee - The Protein Coffee Craze
Profee, the blend of protein shake with cold-brew coffee, is the latest viral food trend making its way around social media. But do we really need extra protein? And could it actually be harmful?
On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino take a closer look at profee to see what’s going into it, what people are getting out of it, and whether people are focusing too much on protein and putting themselves at risk.
Listen to Philip and Nyesha discuss profee- Profee is simply a combination of protein shake with cold brew coffee
- Profee has gone viral on TikTok
- The beneficial components of Proffee are the coffee’s antioxidants and the protein shake’s energy boost and muscle repair properties
- For those that want to try this viral trend, registered dietitian Amanda Frankeny says to look for short and pronounceable ingredients in your protein shake but look out for added sugars
- American adults eat around 100 grams of protein per day, which is double the recommended daily amount
- Overconsumption of protein can give you side effects like nausea, headaches, and indigestion. Chronic overconsumption of protein can put people at risk for vascular disorders, cardiovascular disease, or kidney and liver problems
Links:
Happy Mouth Podcast Instagram
HUFFPOST - Proffer: What is protein coffee, and is it good for you?
American Heart Association - Added sugars
New York Times - How much protein do we need
Yahoo News - TikTok trend ‘profee,’ protein coffee, may do more harm than good, health experts say
Islander News - ‘Profee’ combines protein to your coffee for added immune health benefits
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
21 min - Profee is simply a combination of protein shake with cold brew coffee
- June 22, 2021: Is Lab-Grown Meat Coming To Your Table?
What if I told you that you could eat beef, chicken, and duck that never once stepped foot on a farm yet is incredibly sustainable and free of animal cruelty? That’s the mission of Uma Valeti, the founder of Upside Foods (formerly Memphis Meats), who has pioneered a way to grow meat in laboratories.
Join hosts Nyesha Arrington and Philip Camino as they take a closer look at Valeti, Upside Foods, and the possibility of sustainable meat coming to tables. From the reasoning behind Valeti starting Upside Foods and the investor attention the company is getting all the way to their thoughts on if lab-grown meat makes its way to fine dining establishments.
Listen to Philip and Nyesha discuss lab-grown meat:- Uma Valeti, originally a cardiologist, is the founder of Upside Foods/Memphis Meats
- His goal was to find a sustainable alternative to raising cattle without sacrificing the delicious meals we all love
- According to Upside Foods, we’ll have 10 billion mouths to feed worldwide by 2050
- In 2016, Upside Foods created the world’s first meatball from beef grown in labs
- In 2017, they created the world’s first cultured chicken and duck
- In 2020, they had the largest Series B funding round, bringing in $161 million
- In total Upside Foods has raised $180 million
Links:
Happy Mouth Podcast Instagram
Upside Foods - Website
Forbes - Memphis Meats raises $161 million in funding
Morning Brew - Icebreakers with… Uma Valeti
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
17 min - Uma Valeti, originally a cardiologist, is the founder of Upside Foods/Memphis Meats
- June 21, 2021: COVID’s Impact On Food And Agricultural Funding
There’s no doubt the coronavirus pandemic had massive impacts on everyday life and business. However, for all the bad of COVID-19, it helped people prioritize things differently. One such area was in food and agriculture.
On this episode of the Happy Mouth podcast, restaurateur Philip Camino and chef Nyesha Arrington take a look at the coronavirus’ impact on food and agriculture funding. From record-setting numbers to an emphasis on creating more stable and sustainable food supply chains, the pandemic has seen far more eyes on the hospitality, food, and agricultural side of the United States.
Listen to Philip and Nyesha discuss the food and agricultural boom:- Food and agricultural startups garnered $22.3 billion in venture funding over the last year, a record high and twice as much as raised the year before
- 2020 was the first year since 1994 in which restaurant food consumption fell below in-home consumption
- At times during the pandemic, people found empty grocery store shelves due to panic buying and interruptions in the food supply chain
- In 2011, only $3 million in venture funding went to agriculture tech over 42 deals while only $1 million went to food tech companies across 22 deals
- According to a study by Finistere Ventures, food tech companies raised around $17.3 billion across 631 deals in 2020, with 68% going to e-commerce and delivery businesses
- Meal kits alone raised %6.2 billion
- E-commerce companies raised $5.3 billion in the food-tech category
- Ag-tech companies attracted around $5 billion across 416 deals in 2020
Links:
Happy Mouth Podcast Instagram
CNBC - Covid and ‘peak cow’ created a boom for food and agriculture tech in 2020
Finistere - Finistere Ventures 2020 agrifood tech investment review
CNBC - Beyond Meat Inc.
Revolve Greens - Website
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
22 min - Food and agricultural startups garnered $22.3 billion in venture funding over the last year, a record high and twice as much as raised the year before
- June 18, 2021: Celebrating Juneteenth And Black Chefs In The Restaurant Industry
It’s nearly June 19th, which means it’s nearly Juneteenth.
On this very special episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk about Juneteenth’s meaning and history, and the strides black chefs have made in the hospitality industry in recent years. Philip and Nyesha also highlight three black chefs deserving of some special praise.
Listen to Philip and Nyesha discuss Juneteenth:- Juneteenth is celebrated on June 19th
- On that day in 1865, General Gordon Granger arrived in Galveston, Texas and freed what we have on record as the last enslaved people in the United States
- Though President Abraham Lincoln had issued the Emancipation Proclamation in 1862, slavery continued throughout the country with an estimated 250,000 still being enslaved.
- In some cases, slave owners refused to release their slaves until forced to in-person by Union armies and officials
- Before 2020, the hospitality industry had gone 14 years without seeing a black chef win any best chef or outstanding restaurant categories of the James Beard awards
- As of last year, around 17% of chefs and head cooks were black, which is roughly 5% higher than the national average in other industries
- Between 2007-2012, the number of black-owned eating and drinking establishments increased by almost 50%
- Over the last two years, six black chefs have won James Beard awards in best chef of outstanding restaurant categories
Links:
Happy Mouth Podcast Instagram
Britannica - Juneteenth
New York Times - 16 black chefs changing food in America
Encyclopedia - Slavery in the middle west
The Grey - Website
Edna Lewis Foundation - Website
Wikipedia - Jerome Grant
Bravo TV - Nyesha Arrington
Nyesha Arrington - Website
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
18 min - Juneteenth is celebrated on June 19th
- June 17, 2021: Legendary Chef Alice Waters To Open A New Restaurant
Legendary chef and a pioneer of the “slow food” movement, Alice Waters, is slated to open her first restaurant in nearly 40 years. The restaurant will reportedly open in the Hammer Museum in Los Angeles and feature the mindset Waters became famous for promoting.
Listen as chef Nyesha Arrington and restaurateur Philip Camino discuss what Waters’ return means for the industry as a whole, for Los Angeles, and for the slow food movement.
Listen to Philip and Nyesha discuss Alice Waters:- Alice Waters helped shape California cuisine and pioneered the “slow food” movement in 1986
- The slow food movement was founded as a counter to fast food, which was rapidly growing at the time
- Slow food promotes locally sourced food, regional cuisines, and a seasonal eating style
- Waters opened her famous Chez Panisse in 1971 on the philosophy of the slow food movement
- Waters’ new restaurant will reportedly be in the Hammer Museum in Los Angeles
- While there’s currently no name or many details about the restaurant, Hammer Museum representatives said it will “highlight wholesome foods sourced from local farms dedicated to responsible and regenerative farming practices”
- Waters will reportedly open the restaurant with a team including chefs David Tanis and Jesse McBride
Links:
Happy Mouth Podcast Instagram
Eater - Chez Panisse legend Alice Waters opens first restaurant in Los Angeles this fall
Restaurant Hospitality - Alice Waters to open new restaurant in Los Angeles this fall
PBS - Brief but spectacular: Alice Waters
Wikipedia - Slow food
Edible Schoolyard Project - Website
Slow Food Nations - Alice Waters
Episode photo credit
We have a lot more content coming your way! Be sure to check out our other shows:
Full Comp
The Happy Mouth Morning Show
Restaurant Marketing School
The Playbook
15 min - Alice Waters helped shape California cuisine and pioneered the “slow food” movement in 1986
About Happy Mouth
From the publisher's feed
Hosted by acclaimed restaurateur Philip Camino and star chef Nyesha Arrington, the Happy Mouth podcast is your source for the daily news about the hospitality industry. From bite-sized news stories…
to food for thought, Philip and Nyesha combine their unique insights to give you the lowdown on what’s happening and how it impacts you.