What makes a specialty food special? At the Specialty Food Association, we like to say that every member has a story. Spill & Dish brings you the stories of the entrepreneurs, makers, and sellers who are shaping the future of food. Listen and discover the inspiration, recipe, craft, culture, ingredients, and production methods that make a true specialty food and get a deeper understanding of the people and motivation behind the products—beyond what you’ll read on a label. If you have a recipe you’ve thought about bringing to market or a brand you are launching, if you are a buyer in the trade, or simply a food lover, this podcast is for you.
At Point Reyes, the most flavorful cheeses come from contented cows – and people. In this episode, host Gretchen VanEsselstyn, SFA’s director of education, speaks with Jill Giacomini Basch about the benefits of being a certified women-owned business, the Victory American cheese movement, and how sustainable farming on the California coast makes for breathtaking cheeses like Bay Blue. Listen here and follow Spill & Dish: A Specialty Food Association podcast wherever you get your podcasts.
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