Heard!

Dr. Amy Latawiec, owner of Rebel Cycle Studio in Detroit, joins us. The holidays can be a stressful time. How do we navigate the desire to be healthy, tend to obligations, and remain happy during the "most joyful time of the year?" What does being healthy or fit even mean? Amy has been a trainer for approximately a decade and has owned Rebel Cycle Studio for over a year. If you're struggling with juggling commitments, work, and everything else this time of year, give this episode a listen. You're not alone. You can learn more about Rebel Cycle Studio, Detroit's first body positive indoor cycling studio, at

http://rebelcyclestudio.com.

Before we start our talk with Amy, Nick rejoins us to discuss this Sunday's (December 3, 2019) 2nd Annual Golden Jigger Awards. This year's show is taking place at Detroit Shipping Company. Tickets are available at https://www.eventbrite.com/e/golden-jigger-awards-tickets-80806539535

We talked to Nina and Meghan from Street Beet back in March 2019, just before their adventure to Los Angeles for the Vegan Street Fair. Since then, a lot has happened. Of course, they're continuing their series of successful pop ups. They were also finalists for Hatch Detroit and they're currently using IndieGoGo to fund their dream of opening a brick & mortar restaurant. In this episode, we discuss their desire to go from pop up to permanent, the hard work and costs involved in opening a restaurant, and some of the obstacles they have faced along the way.

You can learn more about Street Beet on Instagram @StreetBeetDetroit and on Facebook at https://www.facebook.com/streetbeetdetroit/. You can support their IndieGoGo effort at https://igg.me/at/streetbeetrestaurant/x#/ - they're trying to raise $75,000 but every single dollar helps.

Special thanks to our sponsor for this episode - 86 Repairs. 86 Repairs takes the guess work out of restaurant repairs - learn more at http://86repairs.com/heard.

Thanks for listening! If you could take a moment to rate and review us, we would greatly appreciate it. Every rating and review helps us as we try to land sponsors and advertisers. Old episodes of Heard!, including episode 99 with Street Beet, can be found wherever you listen to podcasts and at http://heardpodcast.com.

In a mostly symbolic gesture, the House of Representatives voted to increase the minimum wage to $15/hr in Summer 2019. If the minimum wage were to increase, how would that impact hospitality businesses? We are joined by Sandy Levine, owner of The Oakland, Chartreuse, and the upcoming Freya and Dragonfly, and Frank Lanzkron-Tamarazo, owner of Chazzano Cafe, to scratch the surface of the minimum wage debate. Is $15/hr enough? What are some unintended consequences of raising the minimum wage? We touch on a wide range of topics regarding this complicated issue.

Special thanks to our sponsor, 86 Repairs. With 86 Repairs, one is the magic number. Find out more about 86 Repairs at http://86repairs.com/Heard

Chris Southern, General Manager & Director of Production of Detroit Vineyards, joins us to discuss what it's like operating Detroit's first winery in 60 years. Detroit Vineyards is inside the former Stroh's Ice Cream building on Gratiot & Antietam. Southern has been with Detroit Vineyards for just five weeks, but he has big plans. To learn more about Detroit Vineyards, visit http://detroitvineyards.com.

Thanks to 86 Repairs - our sponsor for this episode! 86 Repairs takes the worry of repairs off your plate. 86 Repairs is a subscription service that manages the entire repair process from start to finish for restaurant groups. Check out http://86repairs.com/heard for more information.

For more Heard!, including all of our past episodes, check out http://heardpodcast.com. If you could write a review or simply give us a rating on Apple Podcasts, Spotify, etc., it would be great appreciated. Every review/rating helps!

Sexual harassment in the restaurant industry is pervasive. According to a recent Harvard Business Review article, 90% of women and 70% of men report being harassed. I am joined this week by Melanie Mack, a bartendress, and my special co-host Sagen Isham of Working Class Outlaws. Our discussion starts with some facts about sexual harassment then we discuss some personal stories, and offer some thoughts on change and where anyone being harassed can find support. This is an important episode that provides a starting point for an ongoing discussion.

If you do need support, please visit https://www.sashacenter.org/, https://www.haven-oakland.org/, or https://turningpointmacomb.org/.

Last time we spoke with Matt Buskard, owner of Bobcat Bonnie's, he was reopening the second Bobcat Bonnie's in Wyandotte. Since Episode 56 in April 2018, Matt has reopened Wyandotte and has opened a new location in Ferndale and is about to open one in Ypsilanti. Opening one successful location is tricky, but what about 3 going 4? Matt is very candid about what he believes are keys to opening, running, and maintaining his small empire of Bobcat Bonnie's.

Thanks to our sponsor - 86 Repairs! Without any prior discussion, it turns out that all of the Bobcat Bonnie's use 86 Repairs with great enthusiasm. 86 Repairs is ideal for places with multiple locations like Bobcat Bonnie's. Learn more about 86 Repairs at http://86repairs.com/heard

Christine Anschuetz is the Pastry Chef at The Henry in Dearborn, MI. Christine attended culinary school in her 30s after leaving her job as a teacher. She has brought a lot of what she learned in teaching to her career as a chef. Her love of the culinary world is very evident. She chooses to lead her team with kindness and caring, which she believes is different than the way many kitchens operate. In the second half of the show, we discuss her recent participation in the Michigan Pastry Chef of the Year competition.

Special thanks to 86 Repairs for sponsoring this week's episode of Heard! 86 Repairs is a subscription service thatmanages the entire repair process for restaurant groups. You can learn more at http://86repairs.com/heard.

Thanks for listening! For more Heard! visit http://heardpodcast.com or follow us on Instagram @heardpodcast. Please subscribe, review, and let us know how we're doing!

Executive Chef Ken Miller and Restaurant Manager Jackie Phillips of Toasted Oak Grill & Market in Novi, MI, join us this week to discuss front and back of house operations of their award winning restaurant. Toasted Oak is inside of The Baronette Renaissance Detroit, but is much more than what you might assume a hotel restaurant would be. You can learn more about Toasted Oak at http://toastedoak.com.

Special thanks to our sponsor of this week's episode, 86 Repairs. 86 Repairs is a subscription service that manages the entire repair process from start to finish for restaurant groups. Visit http://86repairs.com/Heard for information on how they can make your restaurant operations run smoother.

Thanks for listening! For more past episodes of Heard!, visit our website http://heardpodcast.com or check out our archives wherever you get your podcasts.

Chef Teren Green (Chef T) joins us to talk about his path from cooking in Royal Oak to cooking for the 2019 FIFA World Cup Champions United States Women's Soccer Team. Chef T made stops in upstate New York and Auburn Hills too. We discuss clean eating, recovery meals, superstitions, and much more. The importance of proper eating is critical to athletes, so Chef T's role within these sports organizations is crucial.

Special thanks to 86 Repairs, our sponsor for this episode. 86 Repairs is a subscription service that manages the entire repair process from start to finish for restaurant groups. You can learn more about what 86 Repairs does and how they can save your restaurant time and money at http://86repairs.com/heard.

"The Liquid Chef" Junior Merino is the Executive Chef at M Cantina in Dearborn, MI. Merino's approach to food and drink is steeped in history, familial connections, and sensory exploration. Calling M Cantina, "a Mexican restaurant," is only part of the story. Yes, Merino is cooking Mexican food, but his explanation of what that means to him is as layered and complex as his food. You can learn more about M Cantina at http://mcantina.com. If you want to see photos from this week's episode, follow Heard! on Instagram @heardpodcast. You can also follow us on Facebook to see the photos - https://www.facebook.com/heardpodcast/ .

Thanks to Schoolcraft College for sponsoring this episode! If you're interested in culinary school, visit http://schoolcraft.edu/culinary.