PODCAST · arts
Lettuce Wrap
by Christine Doerr, Tammy Tan
We’re Christine Doerr and Tammy Tan: friends, food enthusiasts and entrepreneurs. Between us, we own three food businesses (including our shared-use commercial kitchen where this podcast is recorded), and have lots to say about food, the food business, and the people who work in our industry.Join us each episode as we explore food and the food business with other entrepreneurs and food lovers, and share our decades of experience owning, running, and marketing our businesses.New episodes are released on the second and fourth Saturdays of the month. Thanks for listening and subscribing!
Episodes
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27: Bakers Against Racism (T&C Talk)
Update: Thanks to your purchases, we raised $1,800 to support the work of Planting Justice! Thank you for supporting this effort. -- We’ve joined thousands of other #BakersAgainstRacism supporting the #BlackLivesMatter movement by doing what we know best: making delicious food! All profits from…
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26: We're Social Distancing (T&C Talk)
We’re back! We didn’t plan to be away this long, but the world changed, quickly. In this episode, we share what it’s been like running three essential businesses during the COVID-19 pandemic, and how we’re coping with all the changes it’s brought about. We’ll have more episodes throughout 2020…
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25: The Pumpkin in the Room (T&C Talk)
In our final episode of 2019, we take a break from interviews to talk about our favorite (and busiest!) time of the year: The holidays! We get personal and chat about our holiday history, how we prepare (business-wise and personally), how we celebrate, and what we miss. Along the way, we admit a...
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24: My Medium, Not Your Medium, with Anucha Kongthavorn of Mae Krua
In 2007, Anucha Kongthavorn stepped off a plane in San Francisco from his native Thailand, and got a job cooking the same day. He's spent his career in the service industry, from restaurant busser to cruise ship butler, culminating in opening his own Thai food take out, Mae Krua. He joins us to...
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23: Support The Farmers Directly (T&C Talk)
This episode we talk about something we both know a bit about: farmers’ markets. Both NeoCocoa and Spice Hound owe their early success to these neighborhood marketplaces, and we firmly believe they’re an amazing way for new food entrepreneurs to get started. We visit a local market to chat with...
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22: Like a Gym, Except a Kitchen, with Dan Mills of Tinker Kitchen
Dan Mills turned his hobby of collecting commercial kitchen gadgets into Tinker Kitchen, a makerspace for community cooking. He joins us to talk about his inspiration for the space, why entrepreneurs need grit in the face of never-ending roadblocks, and how his very understanding girlfriend...
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21: Cake Scraps and Hugs, with Kelly Zubal of Inticing Creations
Kelly Zubal of Inticing Creations made a custom guitar birthday cake for Journey guitarist Neal Schon, and appeared on TV next to Martha Stewart. Now she’s here with us to talk about how she got started in her sculpted edible cakes career, her experiences as a “reality tv star”, and why her…
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20: Petri Dish Meats (T&C Talk)
We discuss the state of “plant-based meat alternatives” then taste seven different burgers, beef and not-beef, to see if we like (or can even identify!) the plant-based ones from Impossible Food and Beyond Burger. These are definitely not your old-school alternatives like Boca Burger or...
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19: 850 Item To-Do List, with Marissa Daskalakis Tsangaropoulos of Fete Fraiche
Growing up in a big Greek family, cooking for large groups was a natural part of Marissa Daskalakis Tsangaropoulos’ youth. She eventually turned that passion for bringing people together over food into a business, Fete Fraiche, first as a personal chef, and now as an event chef and caterer for…
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18: This Country Needs Onigilly, with Koji Kanematsu of Onigilly
The lack of decent lunch options led Koji Kanematsu to launch Onigilly, serving onigiri—traditional Japanese rice balls—to busy American workers. He now has an ambitious mission to build Onigilly into a nationwide chain of at least 500 locations, as a healthier alternative to Subway and…
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17: BBQ is a Little Mystical, with Steven Hollifield of Seismic BBQ
Steven Hollifield walked into a kitchen dish-pit, found it magical, and remained in food service his entire career. He now runs two kitchen-based businesses, Seismic BBQ and South Basin Kitchen, and joins us to discuss how he got his start, shares some sobering realities of owning a catering...
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16: It’s So Hot In San Francisco
It was unusually warm in San Francisco in early June, so we took a quick break from interviews to chat with each other about ice cream to keep us cool during these rare, warm San Francisco evenings. If you live in—or plan to visit—San Francisco, consider this a guide to delicious, creamy treats....
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15: I’m the “J”, with Joel Sakakihara of R&J Toffees
This episode is dedicated to James Yamaoka. Joel Sakakihara and his brother updated their grandfather’s 60 year old toffee recipe, and built a business that’s grown from farmer’s markets to Costco and Whole Foods. Joel joins us to chat about the complexities of running a rapidly-growing food...
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14: Two Whole Croissants, with Robert Hac of Sons & Daughters
Award-winning pastry chef Robert Hac joins us to taste some of the best chocolate croissants in San Francisco. Robert is the pastry chef at Sons & Daughters, where he builds seasonal desserts inspired by memories of the foods he ate as a kid. He traces his love of cooking to his grandma, and the...
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13: I Moved 6,000 Pounds By Hand, with Elyce Zahn of Coco Tutti
As an entrepreneur, you do what it takes to make your dream a reality, and Elyce Zahn almost literally built Coco Tutti by hand. She makes gorgeous, “addictively edible” chocolate artwork, an award-winning business she started just as her architectural business was going under. We cover a wide...
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12: Food Is Not A Widget, with Mirit Cohen of Adobe
Mirit Cohen was “executive chef” of her family’s large dinner gatherings long before becoming Executive Chef at Google and Adobe, as well as CEO of her own “daily foodservice” business. Now Adobe’s Global Workplace Experience Programs Manager, Mirit shares her advice about the importance of...
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11: A Chocolate Tourist, with Jack Epstein of Chocolate Covered
You don’t need passion to start a business, but you do need it to keep one going for a quarter century. Life-long entrepreneur Jack Epstein of Chocolate Covered sells over a thousand artisan chocolates from his store in the Noe Valley neighborhood of San Francisco. Learn how Jack built his unique...
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10: I Prefer My Beer Distilled, with Stuart Cristol-Deman of Stuart on the Coast
Stuart went from whiskey novice to Certified Bourbon Steward, turning a bad first impression with whisky into a passion he now shares with others in his at-home whiskey tasting and cooking classes. We taste our way through a personalized flight of four ryes, while learning more about whiskey (and...
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9: I Used to Dance Around Those Trees, with Nafy Flatley of Teranga Juice
The baobab tree looms large in the life of Nafy Flatley. Its fruit juice nourished her when she was young, and powers her Teranga Juice business today. We discuss the origins of Nafy’s business and learn a lot about the “tree of life”, including its health benefits. Can the juice of the baobab...
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8: The Ice Cream Atmosphere, with Lori Phillips of Rocko’s Ice Cream Tacos
From an immunology Ph.D to ice cream entrepreneur, learn how a book, a funny name, and a memory of an ice cream taco all came together to form Lori’s delicious desert business. We discuss reasons to remaining artisanal, the argument against franchising, and the power of liquid nitrogen. Links and...
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7: My Kitchen as a Lab, with Guilianna Glassman of Alma Superfoods
Why does Guilianna of Alma Superfoods say “my kitchen is my lab”? And how did a dislike of peanut butter turn into a nut butter business? Guilianna grew up in the Peruvian Andes where she helped her mom run a popular catering business. From her mom, she learned how to mix the flavors and aromas…
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6: The Business of Food Awards
The Good Food Awards Mercantile is the place to taste the future of food, from small, sustainable producers. We discuss the Good Food Foundation that puts it on, and chat with two Good Food Guild members, direct from the show floor. Links and Show Notes Good Food Foundation Good Food Awards Good...
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5: Most of Them Will Give Up, with Lu Den of Lulu Yum
Lulu runs a cake business, but is her ultimate goal to build a lifestyle brand? A self-taught baker and accidental entrepreneur, Lulu got her start making cakes for friends, who convinced her they were good enough to sell. We learn the value of persistence, the power of social media, and how a...
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4: The Appreciation They Deserve, with Mark Priestley of Yummy Artisan Foods
Mark has the best job: he tastes award-winning, artisan-crafted olive oils, chocolates and honey, and shares his finds with the world. He leads us through a chocolate tasting, and chats about why he started his business. Links and Show Notes Yummy Artisan Foods All About Olive Oil Good Food…
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3: These Shows Stress Me Out
We pick our favorite shows, movies and documentaries about food and cooking, from old school classics to new school faves. And a few things we definitely do not like.… Links and Show Notes Julia Child (PBS) The French Chef With Julia Child, Amazon Prime Video Martha Stewart Martha and Snoop’s...
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2: Not to Yuck My Mom's Yum, with Melanie Rogers of Slow Brine
Melanie has a pickle problem, and there’s only one way to solve it: More pickles! Can she pickle anything? We explore the difficulty of starting a food business when you have no experience, and getting hung up on the details that don’t matter (or do they?). There’s value in an enthusiastic…
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1: A Crust and Fudgy Center, with Amanda Garcia of NeoCocoa
Amanda Garcia joins us to explore the value of attending school to get experience—and confidence—vs. getting into the industry early. Amanda—who fell in love with chocolate while attending pastry school—shares her thoughts on learning the fundamentals, and the difficulty of getting into a kitchen...
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0: 0: We’re a Little Food Crazy (Pilot)
We're Christine and Tammy: friends, food enthusiasts and entrepreneurs. Between us, we own three food businesses, and have lots to say about food, the food business, and the people who work in our industry. In this pilot episode, we share our backstory and the reasons we started Lettuce Wrap.…
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ABOUT THIS SHOW
We’re Christine Doerr and Tammy Tan: friends, food enthusiasts and entrepreneurs. Between us, we own three food businesses (including our shared-use commercial kitchen where this podcast is recorded), and have lots to say about food, the food business, and the people who work in our industry.Join us each episode as we explore food and the food business with other entrepreneurs and food lovers, and share our decades of experience owning, running, and marketing our businesses.New episodes are released on the second and fourth Saturdays of the month. Thanks for listening and subscribing!
HOSTED BY
Christine Doerr, Tammy Tan
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Frequently Asked Questions
How many episodes does Lettuce Wrap have?
Lettuce Wrap currently has 28 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Lettuce Wrap about?
We’re Christine Doerr and Tammy Tan: friends, food enthusiasts and entrepreneurs. Between us, we own three food businesses (including our shared-use commercial kitchen where this podcast is recorded), and have lots to say about food, the food business, and the people who work in our industry.Join...
How often does Lettuce Wrap release new episodes?
Lettuce Wrap has 28 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to Lettuce Wrap?
You can listen to Lettuce Wrap on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Lettuce Wrap?
Lettuce Wrap is created and hosted by Christine Doerr, Tammy Tan.
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