In the South, food and music go hand in hand. They define much of what we think of as Southern culture, and they say a lot about our past, our present, and our future. Each week, Sid Evans, Editor in Chief of Southern Living, sits down with musicians, chefs, and other Southern icons to hear the stories of how they grew up, what inspires them, and why they feel connected to the region. Through honest conversations, Sid explores childhood memories, the family meals they still think about, and ...
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continue reading
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Mulay’s Sausage expands its family-owned brand
Manage episode 323100700 series 2182872
Contenido proporcionado por MEAT+POULTRY. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente MEAT+POULTRY o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
Mulay’s Sausage owner, Loree Mulay Weisman, explains the origins of her sausage business and how it transitioned into a full-time venture a few years ago during the latest episode of the MEAT+POULTRY podcast.
Weisman lays out why the organic brand decided to expand into the national sausage marketplace. She also describes in detail why transparency and compensating the family farm producers is important to Mulay’s.
Weisman also explains how the company uses Syracuse Sausage in Texas to co-pack their products. The company has some fulfillment and cold storage capabilities at its headquarters in Longmont, Colo. A system of distributors moves Mulay’s product line throughout the United States.
Later, Weisman describes what it’s like having her family as part of the sausage development effort.
She also shares advice on how others can find success in the sausage industry.
Contributing editor Steve Krut featured Mulay’s Sausage in an article in the September 2021 issue of MEAT+POULTRY.
163 episodios
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Manage episode 323100700 series 2182872
Contenido proporcionado por MEAT+POULTRY. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente MEAT+POULTRY o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
Mulay’s Sausage owner, Loree Mulay Weisman, explains the origins of her sausage business and how it transitioned into a full-time venture a few years ago during the latest episode of the MEAT+POULTRY podcast.
Weisman lays out why the organic brand decided to expand into the national sausage marketplace. She also describes in detail why transparency and compensating the family farm producers is important to Mulay’s.
Weisman also explains how the company uses Syracuse Sausage in Texas to co-pack their products. The company has some fulfillment and cold storage capabilities at its headquarters in Longmont, Colo. A system of distributors moves Mulay’s product line throughout the United States.
Later, Weisman describes what it’s like having her family as part of the sausage development effort.
She also shares advice on how others can find success in the sausage industry.
Contributing editor Steve Krut featured Mulay’s Sausage in an article in the September 2021 issue of MEAT+POULTRY.
163 episodios
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Similar a MEAT+POULTRY Podcast
In the South, food and music go hand in hand. They define much of what we think of as Southern culture, and they say a lot about our past, our present, and our future. Each week, Sid Evans, Editor in Chief of Southern Living, sits down with musicians, chefs, and other Southern icons to hear the stories of how they grew up, what inspires them, and why they feel connected to the region. Through honest conversations, Sid explores childhood memories, the family meals they still think about, and ...
…
continue reading
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…
continue reading
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…
continue reading
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
…
continue reading
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…
continue reading
The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.
…
continue reading
Investigating every aspect of the food we eat
…
continue reading
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…
continue reading
Tangentially Speaking is dedicated to the idea that good conversation is organic, uncensored, revelatory, and free to go down unexpected paths with unconventional people. chrisryan.substack.com
…
continue reading
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…
continue reading
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