Credit: Joshua Stenseth
Latest Episodes
Building a New Chapter
Alison Cayne is founder and CEO of Choulie - Choulie, a fragrance-infused body oil brand for women in midlife and beyond. She is also the founder of H...
Your Spice Has a Story
Jimmy talks with Ori Zohar, co-founder of Burlap & Barrel, and Ari Miller, Executive Chef at Post Haste Restaurant and Cocktail Bar. In this episo...
From Corporate to Community: Liz Abunaw’s Grocery Revolution
Liz Abunaw shares her journey from corporate food sales to founding 40 Acres Fresh Market on Chicago's West Side, highlighting the challenges and oppo...
Liz Alpern’s Five Rules for Nourishing A Crowd With Soup
“I started Queer Soup Night because the things I knew how to do were make a lot of food and throw a party.” - Liz Alpern Liz Alpern knows how to feed...
The Whey to the Kitchen: Michele Glancey of the Chefs’ Warehouse
As Category Manager for Dairy and Cheese of The Chefs' Warehouse, Michele thinks through logistics, pricing, education and innovation of a vast cheese...
Building Easy Squeezy
Matt Kramer is the co-founder and CEO of Sunny Fine Foods, the refrigerated condiment company he started with his wife, Nora. On this episode of ITS,...
A Deep Dive Into Craft Malts
Jimmy invites Jeff Bloem - founder of Murphy & Rude Malting Co. and Aaron Goss- founder of Carolina Malt House, to a chat for Craft Malt Month. Th...
#17 The Efforts Behind Unionizing at Mother’s Market in 2026
In this episode, we explore the labor issues at Mother's Market, a natural food store in California, through the perspectives of Omar, a worker, and A...
Julia Sherman’s Five Rules for Making a Better Salad
“Touch everything when you’re at the market. It’s OK if you look weird sticking your nose in bunches of this or that. You’ll look like a pro to anybod...
From Brown Ale to New York Wine: Exploring Beverages with Character
We explore three very different beverages and experiences. Brown ale is presented as an approachable gateway into darker beers, while a visit to Rolli...
