Origo Brands is creating a new way to supply the USA and countries around the world with healthier, more authentic, and more sustainable foods from the origin.

Origo Brands is a unique combination of:

Experience and expertise - Founders with a 30-year track record of food and beverage organization and development.  A Great Team that is contributing to Origo Brands’ expertise and capabilities!

Origin innovation - That experience and expertise, combined with innovative thinking, is resulting in what we like to call—(IN)Credible products—brands that are leading food development in areas around health, convenience, taste, and authenticity.

Chantico Mexican Agave

Monstruo de Gila BBQ Salsa

Avenidas Direct Source Coffee

In today’s episode you’ll learn how:

🦜 How Model beer was introduced to Asia

🦜 If agave is better than honey

🦜 Why LinkedIN may be your secret weapon

Introducing Noshi Food Paint: A Creative Culinary Revolution 🎨

In a world where artistry and gastronomy converge, a delightful innovation has emerged to redefine the boundaries of culinary creativity. Enter Noshi Food Paint, the ingenious culinary companion that transforms everyday meals into edible masterpieces. Noshi Food Paint is not just a condiment; it's a canvas for your culinary imagination, a tool for self-expression in the kitchen, and a delightful way to infuse color and flavor into your dishes like never before. On Today’s show you’ll hear about:

🎨 How Tomo landed Mark Cuban as a shark

🎨 Why getting kids to play with their food is totally okay!

🎨 How Noshi landed in over 2,000 Walmarts

On Today’s show, we speak to Joshua Church, Co-Founder, of Edge Theory Labs the creators of the world's first portable, iceless ice bath, The Edge Tub. Since launching in 2022, they have quickly become an industry leader and been the go-to ice bath trusted by athletes, pro sports teams, celebrities, and high performers across the NFL, NBA, NHL, MLS, MLB, UFC, and Olympic Games. They are on a mission to provide people with the tools that give them the edge so that they can unlock their maximum human potential. Today you’ll learn:

🥶 How Joshua was inspired by a Wim Hof retreat in Iceland.

🥶 How they invited a cold tub can be packed into a backpack and transported in a car.

🥶 How a paddle board inspired the first step

This is the life lesson Mignon Francois learned as she turned the $5 she had to feed her family dinner for the week into a multi-million-dollar bakery brand, The Cupcake Collective. With no experience and no recipe for success, nor cake for that matter, her path was truly made from scratch. Today, we chat with #1 national best-selling author of Made from Scratch: Finding Success Without a Recipe, Mignon Francois. Listen in as we chat about: 

💵 Why she started hiding money as a form of fiscal restraint 

😰 How every statistic was telling her she wouldn’t succeed 

✨ The story of how you never lose…you either win, or you learn.

Today we sit down with Seth Cohen, the President/co-founder of Sweetfin. Sweetfin is a healthful, chef-driven, California-inspired poke concept that uses local produce, sustainable fish, and innovative ingredients. In 2015, Sweetfin was created with the goal of providing healthy, nutritious and flavorful bowls and a more approachable way for diners to enjoy sushi. Our fine-casual restaurant concept takes all the familiar flavors of sushi and puts them in an easy to eat, portable, customizable, and affordable bowl.

Sweetfin is centered in their “Pole to Bowl” ethos which means that in sourcing they aim to use the highest-quality and most sustainable raw fish they can find while still maintaining a reasonable price point. Approaching 20 locations today we speak to Seth about:

🐟 Pitching investors on a fast-casual restaurant before fast-casual was popular

🐟 When a huge investor dinner turned into a near-dire medical emergency

🐟 Why supermarket sushi sales are the litmus test for the overall health of the industry

Born and raised in South Louisiana, Chef Craig was inspired by his family meals and his grandmother's cooking. His heart and soul are Southern, which transcends into his cooking. After working in some of the world's most renowned restaurants, opening two of his own restaurants in Louisiana, and honing recipes as a private chef, Chef Craig and his wife Kristen moved to Southern California. They began feeding their friends and neighbors from their home kitchen when the pandemic hit. By the end of COVID, they were turning out more than 80 meals per day. The most popular meal was his fried chicken, inspired by his Southern roots and first made famous by Chef Craig in Aspen at the 7908 Supper Club. The idea to open a fast-casual restaurant devoted to his popular fried chicken took on a life of its own, and Le Coupé was born. The name for Le Coupé in French translates to "The Cut." The cut of Chef Craig's fried chicken thigh makes his chicken unique. He uses a technique that frenches the bone of the thigh while keeping the meat intact, allowing for a unique flavor profile and presentation. The name is also a nod to being all cooped up during the quarantine. Le Coupé has become a local sensation in the burgeoning Melrose Hill area of Los Angeles. This husband-and-wife operation was named the best fried chicken sandwich in California by Yelp -- and everyone who tries it!

For Chef Craig, Le Coupé represents an opportunity to showcase his take on Southern cuisine inspired by a Cajun-French saying – lagniappe. Which means "a little extra." Chef Craig and Kristen, a former event planner, ensure everyone visiting Le Coupé feels like the experience was a little extra. Today we chat with Chef Craig and Kristen, the founders of Le Coupe about:

🐔 How Chef is bringing a slice of Louisiana to East Hollywood at This Low-Key Fancy Fried Chicken Shack

🐔 Why Yelp ranked them the best friend chicken sandwich in the state of California!

🐔 How they made the most of the pandemic and came out knowing the market was eager for their take on fried chicken!

The legendary Tommy Lasorda coached the LA Dodgers for twenty years, leading them to two World Series Championships during his time at the helm. Part of the reason why he is so revered amongst the Dodger faithful is because of how he wore his heart on his sleeve when it came to his love for the franchise. He best put it into words when he said “cut me and I’ll bleed Dodger Blue.”And with that remark, Dodger Blue became so much more than just a color code. So when Alex Soto was trying to come up with a name for his company, a company that specialized in creating fan travel and experiences to away Dodger games, he knew he had found the winner with Pantone 294, the color code for Dodger Blue. In 2016, Pantone 294 organized a trip to watch the Dodgers play at Yankee Stadium. They sold 1,555 tickets, maxing out 7 planes, 3 hotels, and 2 yachts on the Hudson. They then marched into Yankee Stadium and took over left field.  Pantone 294 made their presence known by stretching an absolutely massive flag across the outfield. The story caught fire, and Pantone 294 was published in nearly every major newspaper publication including the LA Times, NY Times, and ESPN. This game put Pantone 294 on the map, and ironically, it’s why the Yankees refuse to sell them tickets now. Today we chatted with Alex, the founder of Pantone 294 about

🔵 The first trip over 10 years ago, way before their infamous Yankee Stadium appearance

🔵 What it’s like booking an entire plane for next years trip to watch the Dodgers play the Padres in South Korea

🔵 The steady growth that has gotten them to where they are today.

A while ago, we interviewed Mindy Zemrak, who works as the supervising casting producer from Shark Tank. During our conversation, we asked her what her most memorable moment from the show was. Without hesitation, she said that her most memorable moment was the pitch from the founders of Cup Board Pro that left everyone--Sharks included--in tears. Cup Board Pro was invented by firefighter and 9/11 first responder, Keith Young. He was named a two-time Food Network Chopped Champion, and he invented this product to simplify the cooking prep process which always takes longer than expected. Less time prepping means more time with your family. Before Keith could get serious traction with his new product, tragedy struck. Keith’s wife, Beth, passed away at age 47 from breast cancer, and it understandably crushed the whole family. And then, a couple of years later, Keith passed away from 9/11-related cancer, orphaning his three young children. It was their dad’s dream to get Cup Board Pro into homes worldwide, so to carry on his legacy, Kaley, Christian, and Keira all went on Shark Tank seeking an investment to carry on his legacy. By now, we’re guessing you can see why their pitch had enough raw emotional power to leave the Sharks in tears and create one of the most memorable moments in Shark Tank history. In today’s episode, we chat with Kaley and Keira about:

🦈 How they were manifesting the deal moments before making their pitch in front of the sharks

🦈 Launching the cutting board into Williams-Sonoma

🦈 What they’re all doing now after this life-changing deal

A few years ago, Mustafa Syed walked out of his house wearing custom, light-up shoes that he’d created. Over the course of that one night, not only were people constantly asking him where he bought them, but everyone wanted to be his friend. The shoes were just a form of self-expression, and they had the power to instantly connect strangers. Realizing this potential, Mus decided to launch his own shoe company, REZA, to build a community for people who--as he puts it--Light Their Own Path. After multiple trips to Asia, years of development, and teetering on the verge of failure, he has created beautiful, exclusive shoes that light up to give everyone the magical feeling he felt that first night out on the town. Today we chat with Mus, the founder of REZA about

👟 An upcoming collab with a huge car manufacturer

👟The insights he learned after locking in the designer of Crocs as his first investor

👟 How the brand exploded in popularity after Steve Aoki wore them while performing at a Vegas club

While still in high school, Jonathan Srour first started producing hummus in his garage and selling it every Sunday in the driveway. Following his grandma’s family recipe, he used tahini sourced from the mountains of Lebanon. The hummus is creamy, light, and it embodies a homemade taste. However, what started as a small driveway operation, quickly gained a loyal following as people lined up to get their hummus. But then he had to make a decision. Was he going to go to college, or continue to make his family’s hummus?The tricky part came not in the decision, but in telling his family he wasn’t going to college. In hindsight, with his product on the shelves of both Ralphs and Erewhon, it looks like a no-brainer. But at the time, his family just had to trust in his grit and tenacity. For our part, it’s rare that we interview founders at this stage of entrepreneurship. But much like his family trusting his instincts, once we heard his story, the decision to have him on was also a no-brainer. Today with chat with Jonathan, the founder of Habiza, about:

• How he used his high school friends to help him launch into big grocery chains

• Why he is targeting shelf space instead of social media followers

• The time he convinced his boss at Marco’s Pizza to follow his plan to takedown Dominos Pizza.