Advertise on podcast: Craft Food Classroom

Pan's Mushroom Jerky: "This can be a lonely journey; you're not alone. Build a network. It takes a lot of grit and grind to get things off the ground." Michael Pan grew up in Starkville, Mississippi. His roots are spread across the globe from Peru to a small fishing village in Malaysia. Family traditions inspired him to create an unbelievably satisfying Mushroom Jerky. Michael shares the story of his journey and some outstanding knowledge about how entrepreneurs can find their unique paths. @heinens @mushroomjerky @centralkitcle @ediblecleveland @craftfoodclassroom @sharktankabc @foodsuperpowers @markcuban www.Heinens.com www.MushroomJerky.com/.com www.TheCentral.kitchen/classroom www.TheCentral.kitchen http://lp.thecentral.kitchen/newsletter-subscription

Nomaste Cakes: "Go with your heart. If you think too much about it, It probably won't happen. Just jump in and go for it." Eric and guest host Olivia Kinczel sit down with Lydia Dolsen from Nomaste Cakes. Lydia showed up in the Launchbox like a ray of sunshine to talk about her passion for health and wellness and her delicious plant-based 'cheese'cakes.NOMaste started in the kitchen of Lydia Dolsen and was born out of a desire to combat autoimmune disorders within her and her daughter. The only thing that helped was a whole food diet in combination with essential oils and supplements. She devoted herself to hours of study and research and eventually turned her education into delicious cakes that everyone could enjoy without feeling guilty.In fact, these tasty treats can even nurture their bodies!Our company specializes in making the cleanest and most creative desserts on the market today. They are available in a variety of unique flavors and are made from all-natural ingredients. As such, they have a lot of health benefits. For your convenience, we sell our products at different locations as well as online.NOMaste is for the modern grocery store that sees the public’s need—quality, raw, vegan, and gluten-free desserts to replace all their sugary vices. In other words, NOMaste is for everyone—because who doesn’t want to put good fuel into their bodies when it tastes delicious to boot?Beyond that, they want clean ingredients; quality is everything for them. It is for the individuals with autoimmune diseases who have tried every pill under the sun with no luck: and they are now ready to turn to food as medicine. @heinens @nomaste_cakes @centralkitcle @ediblecleveland @craftfoodclassroom @foodsuperpowers www.Heinens.comwww.NomasteCakes.com www.TheCentral.kitchen/classroom www.TheCentral.kitchen http://lp.thecentral.kitchen/newsletter-subscription

"When you're asking for your community to support you, you've got to go backward and support your community."@heinens@popeskitchen@popescocktails@centralkitcle@ediblecleveland@craftfoodclassroom@foodsuperpowerswww.Heinens.comwww.PopesKitchen.comwww.PopesCocktails.comwww.TheCentral.kitchen/classroomwww.TheCentral.kitchenhttp://lp.thecentral.kitchen/newsletter-subscriptionClark Pope brings wisdom, inspiration, and, most importantly, his craft cocktail pouches onto the podcast set with Eric and David.   This fun-filled, mojito-fueled episode goes from Clark receiving the 3rd key ever issued at the Cleveland Culinary Launch Kitchen to where he sits today as the owner of 2 powerhouse brands and dozens of successful products.

"If nature produces something really good, keep it simple, and you can create incredible products." @heinens @tuliptreecreamery @centralkitcle @ediblecleveland @craftfoodclassroom @foodsuperpowers www.Heinens.com www.TulipTreeCreamery.com www.TheCentral.kitchen/classroom www.TheCentral.kitchen http://lp.thecentral.kitchen/newsletter-subscription Tulip Tree Creamery was founded in 2014 by Fons Smits and Laura Davenport (with the help of many others). Fons' makes the cheese, and Laura focuses on sales, marketing, and education. Laura and Fons joined Barry Jarvis to discuss their award-winning products. "We want to work with a farmer that cares very much, that stands for something."

MelkandCookies Founder and President, Rochel Melka, has been spreading joy with her cookies since she was a young girl. MelkandCookies was launched on the principle that serving family and friends home-baked cookies is an act of love and a nod to simpler, uncomplicated times.Rochel talks about how lucky she was to have a mother that encouraged her to have fun and make a mess in the kitchen. She speaks passionately about her employees being the most crucial ingredient in her success. "I was just really lucky because I had a Mom that didn't care about the mess I made in the Kitchen.""Sticking close to the knitting: Creating the best cookie on the market.""If somebody like me can do this business, anybody can."@heinens@melkandcookies1@centralkitcle@ediblecleveland@craftfoodclassroomwww.Heinens.comwww.MelkandCookies.comwww.TheCentral.kitchen/classroomwww.TheCentral.kitchenhttp://lp.thecentral.kitchen/newsletter-subscription

Collision Bend Brewing Company is setting new standards in modern microbreweries. With an unrivaled fresh, natural menu and beers destined for national awards, the brewery is quickly becoming a Cleveland landmark on the Cuyahoga River. Collision Bend's beers are handcrafted by Luke Purcell, one of Ohio's top brewmasters. We visit Luke at the brewery to talk about his journey and inspiration. We drink beers, try some tasty tacos and talk about Luke's journey from Great Lakes to Collision Bend.  Collision Bend is where expertly crafted beer and food collide.  Graham Russell, the founder of the phenomenon of @cookingwithcarrrl on Instagram and Tik Tok, joins us as a special co-host. @heinens @collisionbrew @centralkitcle @ediblecleveland @craftfoodclassroom @cookingwithcarrl www.Heinens.com www.CollisionBendBrewery.com www.TheCentral.kitchen/classroom www.TheCentral.kitchen http://lp.thecentral.kitchen/newsletter-subscription"

We are eating pizza, all kinds, with Terry Thomsen from Feel Good Dough. Our Craft Food Classroom professor, David Miller, co-hosts this delicious episode with John Zakel from Honeycomb Credit. Terry talks about her journey to make the absolute best products possible and her passion for sales. Terry's daughter Lindsey joins us to explain the magic behind their organic yeast. @heinens @honeycombcredit @feelgooddough @pizzabagellady @centralkitcle @ediblecleveland @craftfoodclassroom www.Heinens.com www.HoneycombCredit.com www.FeelGoodDough.com https://classroom.thecentral.kitchen/ www.TheCentral.Kitchen

Eric and David sit down with Sonya Patel from PUR Spices to hear about her unique path to Central Kitchen through the Craft Food Classroom.   As a food lover and mom of food allergy children, Sonya was sick and tired of spending hours scrutinizing food labels, wondering what was in my spices and sauces. All She wanted was to find fresh, healthy, and tasty cooking ingredients that didn't have a running list of additives, preservatives, fillers, and top allergens. And that's why she created PUR Spices Limited. PUR Spices is a company that operates with the philosophy of using only wholesome ingredients to create exceptional experiences enhancing everyday foods. We make high-quality sauces and spices of international flavor. "I've been obsessed with food my whole life." ~Sonya Patel @heinens @honeycombcredit @purspices @zenworksyoga @centralkitcle @ediblecleveland @craftfoodclassroom

Tina Chamoun brings her huge flavors into the kitchen for this episode. Eric and David get to learn all about Za'atar, including how to pronounce it. Tina is the founder of Terranean Herbs & Spices and Your Lebanon and was recently named among the top 40 under 40 by Arab America Foundation.@heinens@honeycombcredit@terraneanherbs@yourlebanon@centralkitcle@ediblecleveland@craftfoodclassroomwww.Heinens.comwww.TerraneanHerbs.comwww.YourLebanon.comwww.HoneycombCredit.comwww.TheCentral.kitchenww.TheCentral.kitchen/classroom

Eric and David sit down with Michael Mintz, owner of Cleveland's iconic Bertman Ballpark Mustard.Bertman Foods Co. was started in the 1920's by Joseph "Joe" Bertman. He was an old-fashioned businessman who could be making sales calls, loading trucks, reviewing books, or buying produce on any day. His work ethic is etched into the company's DNA, focusing on and expanding our product line and distribution. Bertman's memorable spicy brown mustard, used at League Park, Cleveland Municipal Stadium, Jacob's Field, and now Progressive Field for over 90 years, and has been referred to by Rachael Ray as "the best mustard on the planet!"@heinens@honeycombcredit@bertmanballparkmustard@centralkitcle@ediblecleveland@craftfoodclassroom@fieldroast@wakerobin.clewww.Heinens.comwww.HoneycombCredit.comwww.BertmanBallparkMustard.comwww.FieldRoast.comwww.GreatLakesBeer.comwww.TheCentral.kitchenwww.WakeRobinFoods.com

Eric Diamond and co-host David Miller sit down in the Launchbox at The Central Kitchen with Anthony McGhaw with Comfort Zone Foods.Wait until they taste his Southwestern Chicken Chili at 13:25."I love my family, some of them don't cook well so I had to figure out things on my own.""You can always taste Love."www.TheCentral.Kitchenwww.TheCentral.Kitchen/Classroom/www.PNC.com@ediblecleve@centralkitcle@comfortzonefoods@craftfoodclassroom

Eric Diamond and co-host David Miller sit down with Patrice Zebbs from Damn Good Vegan. Patrice is a graduate of the Craft Food Classroom. Patrice breaks down the science behind her Damn Good Vegan BLT.www.DamnGoodVeganllc.comwww.TheCentral.Kitchenwww.TheCentral.Kitchen/Classroom/www.PNC.com@ediblecleveland@centralkitcle@dgvdamngoodveganllc@craftfoodclassroom