Green Room Bites

Aditi from Pitara Co. is at Myrtle Wombat to share the speciality coffee flavors from various communities of India, including B. R. Hills Tiger Reserve of Karnataka, Tamil Nadu's forests and grasslands, and Kerala. I learned today one of the techniques of brewing coffee, called Kaapi, which is an infusion of chicory, milk, and jaggery.About Pitara Co."At the heart of every culture lies a treasure trove of stories, traditions, and flavors waiting to be shared.We believe in the power of positive storytelling to shape perceptions, challenge stereotypes, and pave a pathway for inclusion and true belonging.We’re soft-launching with specialty coffee today but have many exciting products from all over South Asia in our pipeline. Think wine grown in clay soil using traditional farming methods, native spirits previously banned by the British during colonization, apparel inspired by native Indian tattoo art, gold nose rings, and more! Our marketplace will speak to the essence of what it is to be desi today. We’re the multi-generational founders of Pitara—Kanchana (the mom) and Aditi and Anisha (the daughters)."https://pitaraco.com/https://www.instagram.com/pitara.coffee/

In this episode of Green Room Bites, Jen and Audrey have a conversation with Sarah the founder of Asian nostalgic flavors granola, Nomi Crunch, a protein-forward granola is made in Brooklyn. Together, we explore packaging design, and learned about the nutritional benefits of her product.⁠⁠Follow Nomi Crunch on Instagram⁠⁠⁠⁠Order Nomi Crunch online⁠⁠Thanks for tuning in to Green Room Bites!⁠⁠Follow the show on Instagram⁠⁠

We are at Myrtle Wombat with Madame Susan talking about sauce!Madame Susan: Clean Sauces To Elevate Every DishThe Three Sauces1. Chili Crisp: Flavor first, heat second. Unique blend of 20 different aromatics and spices including fermented black soybeans and Sichuan peppercorns create a special chili crisp experience. Spicy, warm, complex.2. Umami Sauce: Explosion of savory, tangy, and slightly sweet with a tiny hint of heat. Perfect marinade for fish, chicken and tofu. Stir-fry your veggies with Umami Sauce or mix it with oil for a delicious Asian-style salad dressing.3. Sichuan Dipping Sauce: A taste of Sichuan, China made 100% in New York City. Best friend to dumplings, noodles, spring rolls, and stir-fry. Dip it or cook with it. Medium heat. https://www.madamesusan.comFollow Madame Susan: @madamesusansauces  

My guest today is Loni Diep, a pastry chef from Cold Spring village in the town of Philipstown in Putnam County, New York. We are talking about mushrooms, how to legally sell snacks, and testing bites in the kitchen at Myrtle Wombat!Learn more about Lonihttps://www.instagram.com/lonimakes/?...Loni's Custom Made Sweetshttps://flickr.com/photos/lonimakes/a...Support a Regenerative Agriculture Farmer, Donate to the Earth Tone Farm Fundhttps://www.gofundme.com/f/save-earth...Fungi Film Festhttps://www.fungifilmfest.com/Portland Eco Film Festhttps://www.portlandecofilmfest.org/Maya Han, Fungi Documentarianhttps://hanprojects.net/Mushroom Grow Kitshttps://www.hodginsharvest.com/?srslt...Mushroom Packaginghttps://mushroompackaging.com/?srslti...Music Credits"Chloe" by audworldEnd song, untitled, by Max FrancesLive broadcast, recorded at Myrtle Wombat

To begin our journey into everyday cooking, Jenn Ko, the founder of Dime MSG, joins us on the podcast to share her spice mixes, explain the origins of the packaging and brand identity, and deconstructs the MSG extraction and production process to demystify the stigma around what is actually a common naturally occurring substance in food and in the body.What is Dime MSG? "We’re here to flip the narrative about MSG with an everyday seasoning that delivers bold, simple umami. AAPI & Women Owned."Follow Jenn on her journeyInstagram @dime.msghttps://www.dimemsg.com/Hosted by Myrtle WombatInstagram @myrtlewombathttps://myrtlewombat.com/