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By Andrea Wien
5
2828 ratings
The podcast currently has 34 episodes available.
Amanda Bowen and Fabio Fossati are a couple. They do normal coupley things like work out and go on walks together. But a few years back, they took their relationship to the ultimate level. No, not marriage. Entrepreneurship.
On this show, we talk about their drinkable soup company, Fawen, what it's like to go into business with your significant other and how they financed the launch. They also shed some light on the marketing channels that have been most effective for them and how their lives have changed since becoming entrepreneurs.
Full show notes: wecouldmakethat.com/soup
Obviously since you're reading this, you're a smart human who loves food. That's why you should definitely follow on Insta. All the cool kids are doing it: @wecldmakethat
In 2003, at the age of 30, Andre Hueston Mack was the first African American to be named Best Young Sommelier in America. Soon after, he accepted a somm job at The French Laundry before Thomas Keller sent him across the country to open the most anticipated restaurant of the year, Per Se. In 2007 - really just a few years after he jumped into the food and wine world - he left fine dining to launch his own company, Mouton Noir Wines.
Despite his massive success, Andre still calls himself the black sheep of the wine world: "Most people would assume I'm the last person who would know anything about wine. And I like that."
Andre does things differently. He thinks differently, he acts differently. His advice in this episode is some of the best you'll find. His style and approach to work are unique, especially in our age of instant gratification. Even the way he raises his kids (they're homeschooled in NYC) reflects an alternate point of view. Andre's philosophy on life truly reflects someone who's not following the herd, but who is totally crushing it on his own terms.
Full show notes: wecouldmakethat.com/wine
When people told him the sauce was "insane," he took it to heart, naming it "Insanity Sauce," and crafting a persona that included wearing a strait-jacket to expos. To date, Dave's is still the only sauce that's been disqualified from The National Fiery Food Show for being TOO hot.
On this show, I took full advantage of Dave's 23 years in the business to grill him on what's changed, the mistakes he sees new entrepreneurs making, and his process of creating products, including an R&D project his team has been working on for six years.
Dave also shared some insight into how he chooses new products and categories to launch, how he's stayed motivated year after year, and the true role of a CEO.
As someone who's proven longevity in the food space, this interview is an incredible resource for founders old and new.
Full show notes: wecouldmakethat.com/dave
Caitlin Makary is a badass. She rides a motorcycle. She rock climbs. And she owns DANK, a banana bread company inspired by her vegan sister and rock climbing friends. Rider, climber, entrepreneur -- you could say her risk tolerance is higher than most.
For years, Caitlin worked in corporate fashion, and it took a nudge from an old boss and a massive breakup to catapult her into entrepreneurship. In January 2016, she broke up with her boyfriend and holed herself up in her apartment for four days straight. In that time, she filed her LLC, built her website and designed the branding for DANK. Now, for the last year, she's given her life over to baking, selling and scaling her fledgling business.
This was a great episode where I got a look into how Caitlin makes her decisions, including how she assesses risk. We also talk about the parallels between entrepreneurship and rock climbing, the helpful resources she's leaned on to get started and a few motorcylce diary stories thrown in for good measure.
To follow along with the show notes and resources from this show, head to wecouldmakethat.com/dank
When I grow up, I want to be Willow King. Or, maybe more accurately, I just want to move to Boulder, CO, hang out with Willow and her co-founder, Mara, and eat fermented things all the live long day. We could go snowboarding (even though I have no idea if Willow snowboards), plan trips to exotic locations (she definitely does this) and dream up ways to pickle our favorite foods (something she's already got on lock).
But, since I have no plans to hightail it to Colorado anytime soon, I'll have to settle for bringing her on my show and asking her a bunch of questions about her life and business. Willow is a world traveler, a total badass and the CEO of Ozuke, the makers of fine fermented things.
Willow tells me about her travel adventures, how jet-setting changed once she had kids and how the idea for Ozuke was born. On the business side, she gives her advice for starting a company with a friend, the key factors she sees in food business success and her top tips for fermenting.
If you couldn't already tell by my fan-girling above, I had a lot of fun recording this episode, and I think you'll have a lot of fun listening to it.
Full show notes: wecouldmakethat.com/willow
Full show notes: wecouldmakethat.com/fire
What do Colombia, Kermit the Frog and a mariachi band have in common? Not much, except for the fact that they're all tied together in one person: Jonathan Echeverry. As a kid, Jonathan split his time between Atlanta, where his family owned a Mexican restaurant, and Colombia, where they owned a coffee farm.
Now, Jonathan has full circled back to the summers of his childhood with his new company, Paper Plane Coffee Co. As the founder of the company, Jonathan says he's connecting to something much bigger than the bean: "Now, I find myself going back to my roots and trying to continue the legacy of my family through coffee."
If you love coffee — or if you know nothing about coffee — this episode is a deep dive into this magical bean. For example, did you know coffee is a fruit that resembles a cherry and that it can taste like hibiscus or bell pepper when picked ripe from the vine? In this episode, Jonathan gives me the lowdown on how climate change is affecting Colombian beans, what you should taste for when trying a new cuppa joe, and what struggles he's had in starting a business.Full show notes: wecouldmakethat.com/coffee
The podcast currently has 34 episodes available.