Napa Valley is filled with polished tasting rooms and corporate names, but Adam Fox and Canard Vineyard are holding onto something rare: authenticity. In this conversation, Adam shares his winding journey from film sets in Hollywood to the rugged rows of Napa vines, where he now serves as Managing Director of one of the last true estate-grown, dry-farmed vineyards in the valley .

We dive into the fire that destroyed their 2020 vintage and how they turned tragedy into resilience with a community-focused rosé. Adam reveals how wine legends like Robert Mondavi and Joseph Phelps convinced Canard to preserve their 140-year-old Zinfandel vines, and what makes those bottles unlike anything else in Napa.

This episode is a front-row seat to the fight for real wine in an industry often dominated by marketing gloss and additives. Adam’s stories of heritage, terroir, and perseverance remind us why wine is more than a drink, it’s living history.

Expect to Learn:

• The untold story of Canard’s winery fire and their phoenix-like comeback
• Why dry farming creates more authentic, terroir-driven wines
• The secret phone calls from Mondavi and Phelps that saved Napa’s oldest Zinfandel
• How climate change is reshaping the future of wine in California
• What really goes into mass-produced wines vs. estate-grown bottles
• Why balance, not bigness, is the true key to pairing wine with food

Suggested Links

• Canard Vineyard Official Site

Service starts now.

Follow the show:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

I talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. You can find more of my work at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠my blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and all my social links are at the bottom of that page.

Classic Episodes You May Like:

-#10:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nat Harry, cocktail expert!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#14:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Dr. Shalini Bahl, mindful marketing⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#22:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Doug Frost MW MS⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#23:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeffrey Morgenthaler⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#31:⁠⁠⁠⁠⁠ET: Entrepreneur (and creator of Surfer on Acid)⁠⁠⁠⁠⁠

As always, I’m just here taking notes, trying to figure out what it all means.

Cheers

Natalie Migliarini didn’t just create Beautiful Booze, she created a movement. What started as a personal experiment in home entertaining grew into a globally recognized cocktail brand, a bestselling book, and a starring role on Drink Masters. And she did it all without ever being a career bartender.

In this episode, Natalie shares her unfiltered story of leaping from a safe job into a whirlwind of travel, content creation, and unexpected opportunities. We dive into the challenges of writing your own book, the power of photography in making cocktails approachable, and why she believes less is more when it comes to both recipes and branding.

Her story is a masterclass in reinvention, risk-taking, and staying authentic while navigating the pressures of social media and sponsorship. Whether you’re a bartender, a home mixologist, or just someone who loves a good story, you’ll walk away with fresh inspiration…and maybe a craving for a Bramble or Margarita twist.

Expect to Learn:

• Why not being a bartender gave Natalie an edge in connecting with audiences
• How she went from public health to global cocktail authority
• The secret behind her Bramble and Margarita “phases”
• What she learned from competing on Drink Masters
• The surprising reason she avoids naming brands in her book
• The philosophy that drives her bar crawl series and passion for showcasing bartenders
  

Links:

• Natalie’s Instagram
• Beautiful Booze
• Beautiful Booze: Stylish Cocktails to Make at Home

Service starts now.

Follow the show:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

I talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. You can find more of my work at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠my blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and all my social links are at the bottom of that page.

Classic Episodes You May Like:

-#10:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nat Harry, cocktail expert!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#14:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Dr. Shalini Bahl, mindful marketing⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#22:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Doug Frost MW MS⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#23:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeffrey Morgenthaler⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#31:⁠⁠⁠⁠ET: Entrepreneur (and creator of Surfer on Acid)⁠⁠⁠⁠

As always, I’m just here taking notes, trying to figure out what it all means.

Cheers

What if the secret to unforgettable cocktails wasn’t the spirit, but the bitters?

In this episode of Serves You Right, I sit down with Molly Bradbury, the powerhouse behind Bitter End Bitters, a company redefining how flavor shows up in your glass. 

Molly Bradbury never planned on running a bitters company. But when the founder of Bitter End Bitters was ready to move on, she seized the chance and transformed it into a global brand. From Santa Fe to France to Colombia, her inventive blends (like Mexican Mole, Memphis Barbecue, and more) are pushing cocktails into bold new territory.

In this episode, Molly shares the raw truth of running a manufacturing business, from inspections to export challenges, while also celebrating the creativity of bartenders who bring her products to life. Whether it’s a mocktail with Moroccan bitters or a Bloody Mary layered with barbecue smoke, her flavors are changing the way people think about what belongs in a glass.

Expect to Learn:

• How Molly left restaurants for entrepreneurship during the pandemic
• The unique process behind crafting bitters inspired by global cuisines
• Why Memphis Barbecue bitters outsell everything in France
• The surprising versatility of bitters in mocktails and home cocktails
• The challenges and freedoms of operating in bitters’ “in-between” legal category
  

Links:

Where you can get Bitter End Bitters in your home!

• USA: https://www.bitterendbitters.com/
• EU:  https://www.whisky.fr/en
• Canada: https://thecraftybartender.com/

• Australia:  https://www.onlybitters.com/

Service starts now.

Follow the show:⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

I talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. You can find more of my work at⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠my blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and all my social links are at the bottom of that page.

Classic Episodes You May Like:

-#10:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nat Harry, cocktail expert!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#14:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Dr. Shalini Bahl, mindful marketing⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#22:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Doug Frost MW MS⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#23:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeffrey Morgenthaler⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#31:⁠⁠⁠ET: Entrepreneur (and creator of Surfer on Acid)⁠⁠⁠

As always, I’m just here taking notes, trying to figure out what it all means.

Cheers

Stanislav Harcinik is more than a bartender, he’s a cultural architect. Ranked among the world’s most influential bar figures, he’s redefining what cocktail culture can look like outside of the industry’s biggest capitals. From Mirror Bar’s breathtaking blend of history, art, and nature to his groundbreaking book Cocktail Balance, to his newest book, Stan is proving that influence doesn’t depend on geography: it depends on vision.

In this episode, we unpack his unlikely journey: from a broke student who stumbled behind the bar by accident, to an author shaping hospitality education across Europe, to a committee member at Tales of the Cocktail. Stan’s philosophy blends loyalty, creativity, and audacity. He offers a blueprint for anyone who wants to build something meaningful where others only see limitations.

Expect to Learn:

Service starts now.

Follow the show:⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

I talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. You can find more of my work at⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠my blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and all my social links are at the bottom of that page.

Classic Episodes You May Like:

-#10:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nat Harry, cocktail expert!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#14:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Dr. Shalini Bahl, mindful marketing⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#22:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Doug Frost MW MS⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#23:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeffrey Morgenthaler⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#31:⁠⁠ET: Entrepreneur (and creator of Surfer on Acid)⁠⁠

As always, I’m just here taking notes, trying to figure out what it all means.

Cheers

Mead is the oldest known alcoholic beverage, but it’s still a mystery to most people. Garrett Freeman, the creator of Man Made Mead, has made it his mission to change that through approachable education, wild experiments, and a thriving online community. With nearly a decade of brewing under his belt, he shares insights from hundreds of batches (and not always successes) ranging from traditional honey-water-yeast recipes to bold flavor combinations you’ve never imagined.

We explore the history, versatility, and surprisingly simple process of brewing mead, plus the role of honey varietals in shaping flavor. Garrett breaks down primary vs. secondary fermentation, reveals his craziest ingredient mashups, and takes us behind the scenes of the Mead Stampede, one of the biggest competitions in the U.S. He also offers practical advice for anyone curious about making mead at home, from choosing the right honey to avoiding common mistakes.

Expect to Learn:

Links:

• Mad Made Mead
• Garrett’s Youtube 
• Meridian Hive Mead
• 
  Superstition Meadery 

Service starts now.

Follow the show:⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠ ⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠

I talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. You can find more of my work at⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠my blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and all my social links are at the bottom of that page.

Classic Episodes You May Like:

-#10:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nat Harry, cocktail expert!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#14:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Dr. Shalini Bahl, mindful marketing⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#22:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Doug Frost MW MS⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#23:⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeffrey Morgenthaler⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#31:⁠ET: Entrepreneur (and creator of Surfer on Acid)⁠

As always, I’m just here taking notes, trying to figure out what it all means.

Cheers

In today's talk, Randy pulls back the curtain on the truth about old vines, why perception in the wine world lags decades behind reality, and how a little-known sustainability program from Lodi is reshaping vineyards worldwide. He shares insider stories from decades in the restaurant industry, reveals why terroir is making a comeback, and explains how younger wine drinkers are forcing the industry to evolve.

If you’ve ever wondered what truly makes a wine great, or why some of the best grapes in the world come from regions you’ve never heard of, you’ll want to listen all the way through. This episode will change the way you look at every glass you drink.

For decades, the wine world has been driven by reputation and perception. Napa meant prestige. Burgundy meant excellence. Lodi? Cheap grapes for grocery store wine. But Randy Caparoso has spent over a decade proving that story wrong.

From his early days as a pioneering sommelier to opening restaurants across the U.S., Randy has always chased flavor, balance, and authenticity. In this episode, he explains why old vines often produce better wine, how Lodi’s Mediterranean climate rivals Europe’s finest, and how the Lodi Rules sustainability program became a model for the industry. We also explore the cultural shift in wine: from formulaic “bigger is better” bottles to a renewed respect for place, purpose, and character.

Expect to Learn:

• Why Lodi could be America’s most underrated wine region
• The real reason old vines make better wine (and when they don’t)
• How sustainability standards are changing viticulture worldwide
• The industry’s shift from bold, heavy wines to terroir-driven styles
• Why younger wine drinkers are reshaping the future of wine
• Insider stories from 28 years in top restaurants
  

Links:

• Lodi book
• Randy’s Photography Substack
• Randy’s Wine Substack (Wine Clarion)
• Randy’s Culinary Approach to Wine Substack 

Service starts now.

Follow the show:⁠⁠⁠⁠⁠⁠ ⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠ ⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠ ⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠

I talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. You can find more of my work at⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠my blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and all my social links are at the bottom of that page.

Classic Episodes You May Like:

-#10:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nat Harry, cocktail expert!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#14:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Dr. Shalini Bahl, mindful marketing⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#22:⁠⁠⁠⁠⁠⁠⁠⁠⁠Doug Frost MW MS⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#23:⁠⁠⁠⁠⁠⁠⁠⁠Jeffrey Morgenthaler⁠⁠⁠⁠⁠⁠⁠⁠

-#31:ET: Entrepreneur (and creator of Surfer on Acid)

As always, I’m just here taking notes, trying to figure out what it all means.

Cheers

In this episode, I sit down with the one and only Eric Tecosky (Also known as ET). He’s the creator of Dirty Sue olive juice (finally, bottled olive juice that doesn’t taste like disappointment), former national brand ambassador for Jack Daniel’s, and yes, he’s the bartender who invented the “Surfer on Acid.”

Expect to Learn:

• Why Dirty Sue changed the dirty martini game (and what most bars still get wrong)
• The hilarious, chaotic origin of the “Surfer on Acid” shot—and how it spread nationwide
• What it takes to go from bartender to national brand ambassador for Jack Daniel’s
• The surprising truth about Jack’s quality, craft credentials, and why it deserves more respect
• How a cocktail garnish company started with two bartenders and a UPS pickup
• Why good customer service sometimes means not cleaning up someone’s table
• How the old school bar grind prepped ET for a national brand and viral success
• Why Bloody Marys deserve more love (and how to actually make a great one)
• What we lose when everything is optimized and frictionless—and what bartending teaches about doing it the hard way

Links:

• ET on Instagram @superhype1
• Dirty Sue Website
• Dirty Sue Instagram @drinkdirtysue
• Jack Daniel’s (In case you live under a rock)

Service starts now.

Follow the show:⁠⁠⁠⁠⁠ ⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠ ⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠ ⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠

I talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. You can find more of my work at⁠⁠⁠⁠⁠ ⁠⁠⁠⁠my blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and all my social links are at the bottom of that page.

Classic Episodes You May Like:

-#10:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nat Harry, cocktail expert!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#14:⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Dr. Shalini Bahl, mindful marketing⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#22:⁠⁠⁠⁠⁠⁠⁠⁠Doug Frost MW MS⁠⁠⁠⁠⁠⁠⁠⁠

-#23:⁠⁠⁠⁠⁠⁠⁠Jeffrey Morgenthaler⁠⁠⁠⁠⁠⁠⁠

As always, I’m just here taking notes, trying to figure out what it all means.

Cheers

In this episode, I sit down with cultural historian and journalist Tristan Donovan, author of Fizz: How Soda Shook Up the World, a book that starts with carbonated air and ends in war, marketing madness, and Soviet missile booths repurposed as Coke stands.

We dive deep into the weird, wonderful, and occasionally disgusting history of soda.

Expect to learn:

• How Coca-Cola built an empire through war, sugar, and street corner propaganda
• Why Pepsi almost died (and how essentially molasses smuggling saved it)
• The real reason soda bottles are dark-colored (spoiler: bugs)
• Why your taste buds might be lying to you
• The bizarre marketing choices behind Red Bull, Crystal Pepsi, and celery soda
• And why the entire soft drink industry almost hinges on one dead snail in a Scottish ginger beer

We also explore how soda parallels the wine world, the shady quack medicine roots of Coca-Cola, and what it all says about taste, capitalism, and how easily we buy into stories.

If you’ve ever drunk a soda (so, essentially, everyone), you’re going to love this one.

Links:

• Tristan’s book: Fizz: How Soda Shook Up the World
• Link to his Site (With all of his other work!)
• Business Wars (by Wondery) – check out their Coke vs. Pepsi episode
• Spy Who (also by Wondery)

Service starts now.

Follow the show:⁠⁠⁠⁠ ⁠⁠Spotify⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠ ⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠ ⁠⁠YouTube⁠⁠⁠⁠⁠⁠

I talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. You can find more of my work at⁠⁠⁠⁠ ⁠⁠⁠⁠my blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and all my social links are at the bottom of that page.

Classic Episodes You May Like:

-#10:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nat Harry, cocktail expert!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#14:⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Dr. Shalini Bahl, mindful marketing⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#22:⁠⁠⁠⁠⁠⁠⁠Doug Frost MW MS⁠⁠⁠⁠⁠⁠⁠

-#23:⁠⁠⁠⁠⁠⁠Jeffrey Morgenthaler⁠⁠⁠⁠⁠⁠

As always, I’m just here taking notes, trying to figure out what it all means.

Cheers

From tiki bars to temples, from corporate cocktails to ancient consciousness, Mattias Dylan Horseman has seen it all…and stirred it with grace. In this heartfelt, wide-ranging conversation, Mattias shares the real story of what happens when a world-class brand ambassador leaves the job, the platform, and the identity to search for a little magik.

We explore his journey across Peru, Bali, the Himalayas, and Egypt, the lessons of silence and service, and what it means to create spaces where people are seen, safe, and sparked. There’s talk of shamanic bodywork, yoga in rice paddies, flavor inspiration in soap aisles, and a definition of hospitality that just might change your life.

Whether you're behind a bar, starting over, or just craving something real — this episode is for you.

Expect to Learn:

Links & Resources:

Service starts now.

Follow the show:⁠⁠⁠ ⁠⁠Spotify⁠⁠⁠⁠⁠,⁠⁠⁠ ⁠⁠Apple Podcasts⁠⁠⁠⁠⁠,⁠⁠⁠ ⁠⁠YouTube⁠⁠⁠⁠⁠

I talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. You can find more of my work at⁠⁠⁠ ⁠⁠⁠⁠my blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and all my social links are at the bottom of that page.

Classic Episodes You May Like:

-#10:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nat Harry, cocktail expert!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#14:⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Dr. Shalini Bahl, mindful marketing⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#22:⁠⁠⁠⁠⁠⁠Doug Frost MW MS⁠⁠⁠⁠⁠⁠

-#23:⁠⁠⁠⁠⁠Jeffrey Morgenthaler⁠⁠⁠⁠⁠

As always, I’m just here taking notes, trying to figure out what it all means.

Cheers

In this episode of Serves You Right, I sit down with Daniel Frazier, Director of Operations and General Manager of The Pharmacy Burger Parlor & Beer Garden in Nashville. Starting as a host, Daniel worked his way up the ladder and now oversees a fleet of restaurant concepts…including a food hall, a beer garden, and an airport location, each with its own challenges and quirks.

Today we had an unfiltered, thoughtful conversation about what it really takes to lead with heart in an industry that often forgets to care.

Expect to Learn:

• Why “not caring” might make management easier...but worse
• The emotional math behind firing someone the right way
• How to scale leadership across multiple locations without losing your soul
• What Daniel looks for in hires (it’s not just restaurant experience)
• How beer selection can tell your restaurant’s story
• The art of training staff to describe beer in ways that dazzle
• Why weekly payroll isn’t just about money: it’s about morale
• The surprising overlap between hospitality and dating
• Daniel’s hilarious story about a post-dentist server blinking in slow motion
  

Links of Interest:  

• thepharmacyburger.com 
• @thepharmacynashville  on Instagram
• The Pharmacy Burger on Facebook
• Cicerone program (Beer Certification Program)

Service starts now.

Follow the show:⁠⁠ ⁠⁠Spotify⁠⁠⁠⁠,⁠⁠ ⁠⁠Apple Podcasts⁠⁠⁠⁠,⁠⁠ ⁠⁠YouTube⁠⁠⁠⁠

I talk mostly to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in restaurants. Said another way: I am trying to make sense of this wild, beautiful mess of a life, and help others that are feeling similarly confused and/or lost. You can find more of my work at⁠⁠ ⁠⁠⁠⁠my blog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and all my social links are at the bottom of that page.

Classic Episodes You May Like:

-#10:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nat Harry, cocktail expert!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#14:⁠⁠⁠⁠⁠⁠ ⁠⁠Dr. Shalini Bahl, mindful marketing⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

-#22:⁠⁠⁠⁠⁠Doug Frost MW MS⁠⁠⁠⁠⁠

-#23:⁠⁠⁠⁠Jeffrey Morgenthaler⁠⁠⁠⁠

As always, I’m just here taking notes, trying to figure out what it all means.

Cheers