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Host Stephanie Burt travels the Southern United States (with a fork!) and chats with some of the most interesting voices in the culinary South. From chefs to farmers, bakers to brewers, and pitmasters to fishermen, they all have a story. Listen and learn more behind some of your favorite foods.
 
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Family Business Today

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Family Business Today

Tennessee Center for Family Business

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Why does working together in a family business have to be so darn difficult? Get answers to this and other relevant questions when host, Greg Lewis, interviews prominent local and national family leaders about the challenges of working together in a family business. We'll also talk to top family business experts about relevant topics including business transition and succession planning, communications, family relationships, business culture as well as conflict resolution. For more informati ...
 
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Located just 40 minutes away from Asheville, N.C. but in many ways still a secluded secret, The Swag’s 250-acre property includes distant views of the mountain city from its 5000-foot elevation, luxurious rooms, a spa, and plenty of rest and relaxation in rockers on porches. Originally built as a private family retreat, this intimate luxury spot fe…
 
Eating in a restaurant is more than just food -- in its simplest form, it is an experience eating food in an environment outside your home. For Kate Towill of Basic Projects in Charleston, SC, that experience is a blank slate for design, design that goes way beyond what color to paint the walls. She spent 6 years in the film industry as a set desig…
 
Our guest today is Paul Hood with Paul Hood Services located in Sylvania, Ohio. Paul is an author, a speaker, and an advisor to family owned businesses. Paul obtained his undergraduate and law degrees from Louisiana State University and a Master’s degree in taxation from Georgetown University Law Center. Paul has taught at the University of New Orl…
 
This time of year, it feels like everything is speeding up. The kids are back in school, the holidays are around the corner, and I don’t know about you, but it feels like everyone is back from vacation and emailing me. But author and mixologist Mike Wolf is asking us to slow down, take the time to make a proper drink and in the process, get to know…
 
In 1954, when Dot Hubbard wanted to start a Virginia peanut mail order business from her home in Sedley, VA, there was no system for zip codes in the United States. UPS wasn't operating in Virginia and FedEx had not yet been founded. Nevertheless, Hubbard Peanut Company was born, with business phones on party lines and a fine recipe for cooking Sup…
 
What if two of the 21st century’s largest problems: rising seawater levels and excess carbon dioxide, could be leveraged into next generation sustainable agriculture? That was the daunting research question that Sam Norton posed when he was in graduate school, and what eventually grew into Heron Farms in Charleston, SC. Heron Farms’ most recognizab…
 
Our guest today is Tom Bakewell. Tom is an Independent Director at First Bank, a family-owned 100+ year old bank serving family businesses in the Midwest and California. His consulting includes many private companies, small-cap public companies, top nonprofits, historic 4th and 5th generation family businesses, employee-owned, private equity, and s…
 
Vern’s in Charleston, SC represents the culmination of Daniel and Bethany Henize's years of experience. They have worked in lauded restaurants around the country, including the now-closed Charleston institution McCrady’s, as well as Animal, Jon & Vinny’s, and Gjusta in Los Angeles. Located in a quaint corner building from the 1880s and named after …
 
According to the most recent data from the USDA, out of the 3.4 million farmers in the United States today, only 45,000 are Black. Deep in the maritime forests near the Edisto River in Dorchester, SC, Marvin Ross of Peculiar Pig Farm is one of that number. He started the farm in 2009, farming 15 acres of the 100 acres that his grandfather, Thomas H…
 
A California girl now living in New Orleans, Joy Wilson, known more on the internet as Joy the Baker, never tires of the alchemy of baking at home. In 2008, Joy started a blog to share her indulgent, comforting, yet approachable recipes in her little corner of the internet, and the path since has been super sweet. She’s a baking instructor, a three…
 
NZ lack of infrastructure to adapt to climate change - Susan Krumdieck, is a New Zealand engineer Susan Krumdieck, teaches and researches in the field of energy transition engineering.In the 2021 New Year Honours, Krumdieck was appointed an honorary Member of the New Zealand Order of Merit, for services to sustainability research and engineering. S…
 
Vishwesh Bhatt has been a part of Chef John Currence’s City Grocery Restaurant Group in Oxford, MS since 1997. He started off as a prep cook at City Grocery and worked his way up to Executive Chef at Snackbar, where he has developed a menu that intertwines both Southern and subcontinental foodways. His new cookbook, I Am From Here: Stories and Reci…
 
Sometimes, waiting for the conditions to be exactly right keeps us from seeing the opportunity in starting right now, even, literally, in our own backyards. But that certainly wasn’t the case for one Charlotte, NC farm. Located inside the city limits off Brookshire Freeway is Small City Farm, owned and operated by Kim Shaw and Rohan Gibbs. Although…
 
Ode to poetry and politics - David who is of Tongan & Palagi ancestry, grew up in Fiji and South Auckland lives in Dunedin, He is a poet, art critic, writer, editor and freelance journalist. His work investigates ideas of contemporary popular culture versus ‘highbrow’, blending the literary and vernacular with energy and vigour Is. the current New …
 
Our guest today is Dr. Susan Walsh. Susan started her career in banking and worked in retail, corporate and private banks for 11 years in both the North and South of Ireland. She then moved into academia and held a fellowship at the Dublin Institute of Technology. After moving to Munich in 2004, Susan founded Globe Business College and has spent th…
 
If you’ve spent time in Charlotte, NC in the last 40 years, Barbara McKay's voice could be as familiar as family. One of the region’s most popular media personalities, she taught a generation of viewers to cook through her consistent presence on WBTV during an era when viewers sat by the television with pad and paper ready to write down the recipes…
 
Tucked under street level in the shadow of the South Carolina State Capitol in Columbia, SC, is The Whig, one of the best bars (in my opinion) in the South. There are good cocktails, string lights, taxidermy decor, gouda mac and cheese and burgers if you get hungry, and if you happen in on the right night, co-owner Will Green will be behind the bar…
 
Our guest today is Marshall Rabil. Marshall serves as the Sales and Marketing Director of Virginia-based and family-owned Hubbard Peanut Company, which his grandmother and grandfather founded nearly 70 years ago. Named one of Inside Business’ 40 Under 40 in 2019, Rabil helps lead the company with a big heart for his community and his multifaceted e…
 
There’s something of a relaxed grace about Florence, AL. It’s approachable, artistic, yet with a definite deep South accent, and Odette, a restaurant nestled in an historic storefront in its downtown, is the culinary embodiment of that aesthetic. That style comes from owner Celeste Pillow and Chef Josh Quick, who’s been at the helm since it opened …
 
It takes close to 1200 bees to make a 16-ounce jar of honey. Each one of those bees, through its choice of flower nectar, contributes to the unique flavor profile of a honey, a profile that can vary season to season, even if the location of the hive remains the same. That unique character -- the literal taste of a place -- is only preserved if the …
 
Ukraine invasion & other occupations - Prof Stephen Zunes - Prof. of international relations at the University of San Francisco specializing in the Middle Eastern politics, U.S. foreign policy, and strategic nonviolent action. Stephen Zunes is a scholar and advocate of nonviolent people power movements. Broadcast on OAR 105.4FM Dunedin www.oar.org.…
 
Coast Brewing has been making high-quality beer in the South Carolina Lowcountry for so long, it’s easy to take the availability and the quality of its beer for granted. It’s sincerely become part of Charleston, just as its former taproom -- really a few taps on the side of a walk-in cooler -- became sort of a community hub for a pint and a chat. T…
 
Trowbridge’s in Florence, AL is a happy place. It’s a place of cherries on top with extra whip cream, a menu of ice cream flavors readable from any seat in the house, children’s eyes lighting up to the phrase “whatever you want,” and a bowl of fresh bananas just waiting to be split. The stools and booths are a retro teal color, not because the owne…
 
Climate Change Risks - Robert Howell’s primary interest is working to understand the links between ecological degradation, financial systems, and ethics. He has a particular focus on ethical investment, economic reform, He set up the Council for Socially Responsible Investment (2003-2012) and co-founded the establishment the Australasian Centre for…
 
“Supply chain” is a buzz phrase right now, but let’s not forget that one, there isn’t just “one chain,” and two, that it’s not a faceless thing -- it’s people. Mark Overbay of Big Spoon Roasters in Durham, NC was inspired by the unavailable supply of peanut butter when he was stationed in the Peace Corps, and it led him down plenty of paths to swee…
 
Our guest today is Bill Smith. Bill Smith has been involved with his family business for over 30 years. Royal Cup Coffee & Tea has been in his family since his grandfather bought the company in 1950. In 2014, Bill was promoted to the President and CEO role, following his uncle and moving the guidance of the business to him as a third-generation lea…
 
At this point, Chef Tim Hontzas of Johnny’s Restaurant in Homewood, AL is used to mistakenly being called Johnny by folks who don’t know him. His restaurant is proudly named after his grandfather, Johnny, who migrated to New Orleans in 1921 with $17 in his pocket and went on to open three successful restaurants in Mississippi, the last being his na…
 
Stories abound everywhere in the culinary South, even tucked into business parks in Pelham, AL. That’s where Alex Sherman and Jeff Daniels, who, along with the other members of the team of Non-Fiction Coffee, are changing the coffee scene for central Alabama. They view the supply chain from a bottom-up perspective, where producers are elevated and …
 
If you’re doing your first visit to Red Orchids China Bistro in Charleston, SC correctly, you’ll walk in a guest and leave as a friend. Owners Kelly and Tony Chu, two-first generation Chinese Americans, fell in love sharing a single dream of opening a restaurant. They opened Red Orchids in 2003, taking on family style Chinese-American cuisine in a …
 
Our guest today is Deena Chochinov. Over the last 30 years, Deena has worked as a therapist, management consultant and family enterprise advisor with people and organizations seeking meaningful change. Her rare skill set enables her to strengthen family businesses on a strategic level, while ensuring that healthy interpersonal dynamics support a fi…
 
Matt McCarten is a political organiser and trade unionist, of Ngāpuhi descent. Active with trade unions including the Hotel and Hospital Workers' Union, he also founded the Unions 'One' and 'Unite'. He has been involved with leftist or centre-left political parties including the Labour, New Labour, Alliance, and Mana.Dr Bryce Edwards has a PhD’s Th…
 
Chris Coleman was never far from Southern food. He spent summers on his grandparents farm in Mississippi, and was 14 when he started his first industry job at a local fish camp in a suburb of Charlotte, NC, working his way up through the ranks from busser to kitchen expediter. While a culinary student in Central Piedmont Community College’s =, Chri…
 
Forty-two miles south of Charleston, SC and home to a little more than 2,000 people, Edisto Island is a place where everyone knew everyone else when Emily Meggett was growing up. Today she calls it a “little slice of heaven,” and says that when the side door is open, people know that there is food in her kitchen. And there is almost always food, as…
 
When it comes to beer, we talk a lot about hops, but what about barley? Aaron Goss of Carolina Malt House in Cleveland, NC was a hobby beermaker who started to malt his own barley for fun while obtaining his law degree and MBA from Wake Forest University. After he learned that almost all of the beer consumed in the Carolinas is made from barley gro…
 
Chef Ashley Boyd's self-written tagline on Instagram is “restaurant kid for life.” She is the culinary director of 300 East in Charlotte, NC, the family business where she spent long afternoons as a child and later worked in various positions as age allowed. After graduating from the School of the Art Institute of Chicago, Ashley quickly returned t…
 
There is some delicious restaurant cooking happening in Charlotte, NC, and when I talk to many of the chefs responsible for it, more often than not, they point to Freshlist as one of their day-to-day partners making that possible. CEO Jesse Leadbetter was in sports licensing when he started growing his own food and it opened his eyes to the supply …
 
Charcuterie boards are lighting up social media these days, but have you ever considered seafood charcuterie? According to a Johns Hopkins research study, nearly half of the US’ seafood supply goes to waste, and there are few people in the food system who know how to counteract that. Enter Eric Montagne, a chef who is part of a growing number of cu…
 
Fancy dining isn’t all fluff. At Wild Common in Charleston, SC, Orlando Pagán puts his culinary passion on the plate with every service. He left Puerto Rico after high school to attend Johnson & Wales in Miami, and following graduation, spent three years at the Ritz-Carlton Coconut Grove. In San Francisco, he cooked in a handful of acclaimed restau…
 
Visit Maison in Charleston, SC any night it’s open, and there’s a definite vibe -- one that pays homage to the best of classic Left Bank Parisian creativity without the slightest hint of nostalgia. That’s a delicate balancing act, but Chef Vandy Vanderwarker accomplishes it through sheer will and his passion for a cuisine he’s loved since he watche…
 
Although this show’s focus is usually the American South, my own culinary borders -- and I suspect yours too -- are actually a lot more fluid. Today, I welcome you to explore that in conversation with two chefs from the recent Charleston Wine + Food festival who inspire me to be bold, have confidence, respect the reader and the guest, and always re…
 
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